A pound of beef may be cooked at one time in a chafing-dish of good size, and the grated onion increased to suit the taste.

The juice, of which there will be a large quantity, may be thickened with flour and butter creamed together; but it is better unthickened.
=Chicken Timbales.= Pass the breast of a raw chicken through a meat-chopper five or six times; beat in, one at a time, the whites of two small eggs (the whites of the eggs are _not_ to be previously beaten), then beat in very gradually one cup of thick cream.

Season with half a teaspoonful of salt and one-fourth a teaspoonful of white pepper.

Turn the mixture into buttered moulds, set them in the blazer, and cook, surrounded with hot water to two-thirds their height and covered, about twenty minutes.

The water should not boil; if, with the flame turned low, it still boils, set the blazer into the bath, in which the water may boil vigorously without harm to the timbales.