Cover the meat with warm water when done.

If a stew, any vegetables liked can be added; a fricassee never containing them, having only meat and a gravy, thickened with browned flour and seasoned in the proportions already given.

Part of a can of mushrooms may be used with a beef stew, and a glass of wine added; this making a _ragout with mushrooms_.

The countless receipts one sees in large cook-books for ragouts and fricassees are merely variations in the flavoring of simple stews; and, after a little experimenting, any one can improvise her own, remembering that the strongly-flavored vegetables (as carrots) belong especially to dark meats, and the more delicate ones to light.

Fresh pork is sometimes used in a white fricassee, in which case a little powdered sage is better than mace as a seasoning.
_Curries_ can be made by adding a heaping teaspoonful of curry-powder to a brown fricassee, and serving with boiled rice; put the rice around the edge of the platter, and pour the curry in the middle.