SHELL PISH

Lobster Curry. — Extract the meat from a 2-pound boiled lobster, cut the meat into inch-sized pieces ; melt 1 tablespoon- ful butter in the blazer, add the lobster, season with 1 even tea- spoonful salt, and y, even teaspoonful pepper ; cook 5 minutes ; mix 1 heaping teaspoonful curry powder with % gill of white wine, add it to the lobster, stir and cook 5 minutes, cover and set aside ; melt % tablespoonful butter, add ^^ tablespoonful flour, stir and cook 2 minutes, add 1 cupful chicken or veal broth, a small bouquet, cook 5 minutes ; mix the yolk of 2 eggs with 1 tablespoonful lemon juice ; add it to the sauce ; add last 2 table- spoonfuls cream, season with salt, pour the sauce over the lobster and serve.

liObster h la Tirole. — Place Vi cupful washed rice in the chafing-dish pan, add % teaspoonful salt and 1 quart of water ; set the pan over the lamp, cover and cook till the rice is soft, but not broken ; then drain the rice in a sieve, rinse off with cold water, return it to the pan, put 1 teaspoonful butter in the center, cover and place the pan again for a few minutes over the lamp, just long enough to heat the rice ; remove and set it in a warm place or in hot water. Split a 2-pound live lobster in half, remove the stony pouch and intestines ; cut each half into 3 pieces ; melt 1% tablespoonful butter in the blazer, put in the lobster, cover and cook about 8 minutes, turning the lobster once during that time, then take out the lobster and lay it on a plate ; add 1 table- spoonful fine-chopped onion or shallot to the butter in the blazer, % fine-chopped green pepper, 1 teaspoonful curry powder, stir and cook 3 minutes ; add 1 fine-cut raw tomato, % cupful fine-cut mushrooms, and a small bouquet.; 1 cupful boiling water and % teaspoonful beef extract ; add the lobster, season vnth 1 tea- spoonful salt, cover and cook about 18 minutes ; dress the lob- ster on a dish, pour over the sauce and lay the rice in a circle around it and serve, or it may be served fi-om the chafing dish.

20 SHELL PISH.

Lobster h la Malta.— Melt 1 large tablespoonf ul butter in the blazer ; open and drain one can of lobster, put the lobster meat into the blazer, stir and cook 3 minutes ; add % gill of brandy, V2 giU of sherry wine, and % cupful canned tomatoes, 1 teaspoonf ul salt, and Vi teaspoonful paprika ; cover and cook 6 minutes, then serve.

Lobster Curry, of Canned Lobster. — Melt 1 table- spoonful butter in the blazer, add 1 tablespoonful fine-chopped onion and 1 teaspoonful curry powder, stir and cook 6 minutes ; add 1 teaspoonful flour, stir 1 minute, add 1 cup of boiling water and a little beef extract, 1 even teaspoonful salt, cook to a smooth sauce ; then remove and place the chafing-dish pan with

1 tablespoonful butter over the lamp, put in 1 pint of canned lobster meat, stir and cook a few minutes, add 4 tablespoonfuls sherry wine and % teaspoonful salt, cover and cook 5 minutes, pour over the curry sauce and serve with boiled rice. In place of wine, 1 teaspoonful lemon juice may be taken.

Canned Lobster k la Cream. — Open and drain a can of lobster ; melt 1 tablespoonful butter in the blazer, put in the lob- ster meat, season with 1 even teaspoonful salt, % even teaspoon- ful white pepper, 2 tablespoonfuls lemon juice ; cover and cook 5 minutes ; mix the yolks of 3 eggs with % pint of cream, add it to the lobster, stir carefully for a few minutes without boiling, then serve. In place of canned lobster, fresh lobster may be taken.

Lobster k I'AUemande. — Split a 2-pound live lobster in two lengthwise and crack the claws, cut each half in two pieces ; season with 1 teaspoonful salt, % teaspoonful white pepper ; melt

2 tablespoonfuls butter in the blazer, pour half the butter into the cup ; put in the lobster, the cut side up, pour over the melted butter in the cup, cover and cook about 25 minutes. In the

meantime, stir 1 tablespoonful butter to a cream, add gradually 1 tablespoonful of lemon juice, 1 tablespoonful Frencli mustard, and 1 teaspoonf ul fine-chopped parsley ; dress the lobster on a hot plate, spread over the mustard butter and serve.

Soft-shell Crabs in Batter. — Separate the yolks and whites from 2 eggs, beat the whites to a stifE froth, mix the yolks with 2 tablespoonfuls flour, % cup of milk teaspoonful melted butter, and a little salt ; add this to the beaten whites, wash and wipe dry prepared crabs, dip them into the batter and fry light brown in hot fat ; if the batter should be too thin, add more flour, and if too thick add more milk.

Soft-shell Crabs, Fried. — Eemove the spongy substance and the sand bags from the sides from 6 soft-shell crabs, wash and wipe dry ; melt 2 tablespoonfuls lard or fat in the blazer, put in the crabs, two at a time, fry light brown on each side, lay them on a plate, sprinkle over a little salt, and fry the remaining the same way.

Another way is to dust the prepared crabs with flour, then dip them into beaten egg and cover with bread crumbs, and fry the same way.

Soft-shell Crabs h la Maltre d'H6tel. — Prepare and

fry the crabs the same as directed in first recipe ; place them on a dish, and spread over each one % teaspoonful maitre-d'hotel butter. A handful of parsley fried a few minutes in fat is a nice accompaniment with fried crabs. Serve with bread and butter.

Fried Eels. — Cut 2 pounds of eels into 2-inch lengths, sea- son with 1 heaping tablespoonful salt, set aside for 1 hour ; short- ly before serving wipe the pieces dry with a napkin and roll them

in flour ; cut Va pound larding pork into fine dice-shaped pieces; place it in the hlazer over the lamp, fry until it begins to turn straw-color, then pour half the pork into a small bowl, leaving the other half in the blazer ; put in as many pieces of eel as con- veniently will go into the blazer, fry light brown on all sides till well done, adding more of the pork as the frying continues. When they are all fried arrange them on a warm dish, and serve with Lyonnaise potatoes or hashed potatoes, or roll the eels first in flour, then in beaten egg, and cover with bread crumbs; in place of pork they may be fried in lard or fat.

Eels can be served with maitre-d'hotel butter or tartare sauce.

Stewed Eels. — Out 2 pounds of fresh eels into pieces 2 inches long ; put them into the chafing-dish pan, cover with boil- ing water, add 1 tablespoonful salt, Yg teaspoonful pepper, 1 onion, 1 bay leaf, 2 sprigs of parsley tied together with a sprig of thyme, add y2 gill of white vinegar, put the pan over the lamp and boil 5 minutes, counting from the time it begins to boil ; re- move the pan ; keep it covered and set aside ; melt 1 tablespoon- ful butter in the blazer, add 1 tablespoonful flour, cook 2 minutes, add 1 cupful white broth or water with Yg teaspoonful beef ex- tract, if handy % gill of mushroom liquor and '^ cupful of the eel broth, cook 5 minutes ; add, if necessary, a little salt, add 1 tablespoonful lemon juice ; mix the yolks of 2 eggs with y cup- ful cream or *^ cupful milk, add it to the sauce, stir a few min- utes without letting it boil, drain the eels and place them in a dish, pour over the sauce, and serve with boiled potatoes or potato croquettes or fried bread.

Fried Fish. — Clean, wash, and wipe the fish dry, season with salt, allowing 1 tablespoonful salt for 2 pounds of fish ; let the fish stand a half hour. If the fish is large cut it into pieces, dip the pieces into flour, and fry the same as eels or halibut ; or

dip the fish into beaten egg and roll it in cracker or bread crumbs, then fry. All kinds of fish are fried the same way.

Halibut k la Maitre d'H6tel.— Procure a thin slice of halibut, weighing about 1 pound ; remove the skin and bone in center, cut the slice into 3 pieces, season with % tablespoonf ul seasoning salt ; lay the fish in a covered dish with 1 small sliced onion, 1 sprig of thyme, and 2 sprigs of parsley ; cover and let it stand 30 minutes, then wipe the pieces dry, dust with flour, dip each piece into beaten egg, then in rolled cracker crumbs ; melt Vs tablespoonful lard and the same of butter in the blazer over the lamp, put in the fish pieces, and fry to a delicate brown ; arrange them on a warm dish and spread 1 tablespoonful maitre- d'hotel butter over and serve with boiled potatoes or hashed potatoes. In place of halibut fresh codfish or any other kind of fish may be prepared and cooked the same way, and tartare sauce may be served with the fish in place of maitre-d'hotel butter.

Sardines en CroMons. — Open a box of sardines, care- fully turn them out of the box without breaking, lay them on a plate, and scrape off the loose skin ; melt 1 tablespoonful butter in the blazer, put in the sardines, not too many at once ; fry 2 minutes, turning them once during that time ; then dress them artistically over nicely fried croutons (see Croiitons) ; sprinkle over each sardine a little lemon juice and white pepper.

Shad Roe with Green Peas. — Place a shad roe in the water pan, cover with cold water, add 1 teaspoonful salt, 1 table- spoonful vinegar, 1 small sliced onion, 3 whole peppers, and 1 sprig of parsley tied together with y^ bay leaf, 1 clove, and a small sprig of thyme ; place the pan over the lamp, cover, and boil 3 min- utes ; then remove the pan, let it stand 3 minutes, take out the roe, wipe it dry, dip it into beaten egg, and roll in grated bread crumbs ; melt 1 tablespoonful butter in the blazer, put in the roe,

and cook light brown on both sides ; lay the roe on a warm dish and garnish with cooked green peas and potato balls.

Shad Roe h la Maitre d'Hotel. — Prepare and cook a shad roe the same as in foregoing recipe; stir 1 tablespoonful butter to a cream, add slowly, while stirring constantly, 1 table- spoonful lemon juice, % teaspoonful grated nutmeg, and 1 tea- spoonful fine-chopped parsley ; spread this over the roe and serve.

Shad Roe with Black Butter. — Place the roe in the

chafing-dish pan, cover with cold water, add 1 teaspoonful salt, 1 tablespoonful vinegar, 1 small onion cut into slices, 3 whole pep- pers, a sprig of parsley, and Vz bay leaf ; set the pan over the lamp and boil 6 minutes ; remove and let stand 10 minutes ; then re- move, dry the roe on a napkin, dip the roe into beaten egg, and cover with bread crumbs ; place the blazer with 1 tablespoonful butter over the lamp ; when melted, add the roe, fry light brown on both sides, lay the roe on a hot plate, set it over the hot-water pan, and prepare the black-butter sauce. Place the blazer with Vs cupful of vinegar, % bay leaf, a sprinkle of salt and pepper over the lamp ; reduce by boiling to one half, then strain into a bowl ; return the blazer with 1 heaping tablespoonful butter over the lamp, let it get dark brown, then pour it into the vinegar, pour the sauce over the roe and serve. Calf's brain may be pre- pared the same way.

Flounders h la Dresden.— Kemove the fillets from 2 flounders, each weighing 1 pound, season them with Vz table- spoonful salt and % teaspoonful pepper, roll them up cork shape, and tie with a string or fasten with a toothpick ; melt 1 table- spoonful of butter in a chafing dish, put in the fillets, add 1 slice of carrot, 2 slices of onion, cover, and cook till done; re- move the fillets, add y^ tablespoonful fiour to the sauce, stir, and cook 3 minutes ; add % cupful water, y^ teaspoonful beef extract,

V^ even teaspoonf ul pepper, % bay leaf, cook 5 minutes ; mix the yolk of 2 eggs with y^ gill of cream or milk, add it to the sauce ; add % tablespoonful lemon juice, stir 2 minutes, strain through a sieve over the fillets, and serve.

Fillet of Sole k la Traviette. — Kemove the fillets of 2 fiounders, each weighing about 1% pound, season them with 1 tablespoonful salt and % teaspoonful pepper ; cut the fillets in half, lay them in a covered dish, sprinkle over 2 tablespoonfuls lemon juice, add 2 onions cut into slices, '^ bunch parsley, and 3 sprigs of thyme, cover, and let them stand 1 hour. Twenty min- utes before serving, lay the fillets on a napkin and wipe them dry, dust them with flour, then dip each fillet separately into beaten egg and cover them with grated bread crumbs or cracker crumbs ; fry them to a fine golden color in hot lard or fat ; re- move, lay them on blotting paper for a few minutes, and serve with traviette sauce. The fillets may be laid in a thickly buttered pan, covered with buttered paper, and baked in the oven. The fillets may be served with Tartare sauce.

Finnan Haddie. — Procure a can of finnan haddie ; melt 1 tablespoonful of butter in the blazer, add 1 tablespoonful flour, stir and cook 2 minutes, add 1 pint of milk, stir and cook till smooth, add the finnan haddie, season with salt and a little white pepper, cook until the fish is heated through, and serve.

Another way is to mix the yolks of 2 eggs with % cupful cream and add them to the above prepared haddie.

Dried Haddock. — Cut 2 pounds of dried haddock into 4 pieces, place the blazer % full with water over the lamp, when it boils put in the fish, cover and boil 3 minutes, extinguish the lamp, let the fish remain in the water 10 minutes, then take it out, season with salt and pepper and spread over some butter, and serve.

Codfish h la Cream. — Melt % tablespoonful butter in the blazer, add % tablespoonful flour, stir and cook 3 minutes, add 1 cup milk, stir until smooth; cover a half pound Beardsley's shredded codfish with cold water, let it lay 1 minute, then inclose it in a towel, press dry ; add the codfish to the sauce, season with % teaspoonf ul salt and a little white pepper, stir until the fish is heated through without boiling ; extinguish the lamp, and serve with boiled potatoes.

Codfish Cakes. — Peel 4 large potatoes and cut them into pieces, wash and place them in the blazer over the lamp, cover with water and cook till done ; drain off the water and mash the potatoes fine with a fork, add % cupful Beardsley's shredded cod- fish as it comes from the box, Ya tablespoonful butter, and 1 egg ; mix all together and form into balls, roll them in flour and fry brown in fat.

Beefsteak with Mushroom Sauce.— Melt y, table- spoonful butter, add % tablespoonful flour, stir 2 minutes ; add % pint of boiling water, 1 teaspoonful liquid beef extract, cook a few minutes; add 12 canned mushrooms and % cupful mush- room liquor, % even teaspoonful salt, and Vs teaspoonful pepper ; cook 15 minutes ; add last % tablespoonful lemon juice, remove and set aside till the steak is cooked ; procure a nice tender beef- steak, remove all skin and fat, cut the steak into 3 pieces, brush them over on both sides with a little melted butter ; place the blazer over the lamp, when very hot put in the meat, not too much at a time, fry 5 minutes on each side, lay the steak on to a hot plate ; mix Ya tablespoonful butter with % teaspoonful salt

and % teaspoonful pepper, spread this over both sides of the steak, pour over the mushroom sauce, and serve.

Beefsteak, Fried. — Procure a small porterhouse steak, trim off all the fat and skin ; place the pan half full of water over the lamp, put on first a plate, then the cover ; when it boils, remove the pan and place the blazer over the lamp ; when very hot put in 1 teaspoonful butter, as soon as melted put in the meat and fry from 4 to 5 minutes, then turn and fry the same on the other side ; lay the meat on the hot plate, mix 1 teaspoonful but- ter with y2 teaspoonful salt and Va teaspoonful pepper, spread it over the meat on both sides, and serve.

Sirloin and round steaks are cooked the same.

Bavarian Beefsteak. — Placing the chafing-dish pan with 1 tablespoonful butter and 1 tablespoonful fine-chopped onion over the lamp, cover and cook 6 minutes without browning, then add 3 large peeled tomatoes, season with Vi even teaspoonful salt, a saltspoon full of pepper, and Vg teaspoonful sugar ; cover and cook 8 minutes, remove the cover, stir and cook a few minutes, then remove the pan, cover and set aside.

Mix 1 pound of lean, tender, fine-chopped beef with 1 tea- spoonful salt and Vi teaspoonful pepper, divide and form the meat into 4 flat cakes ; brush each side over with melted butter, place the blazer over the lamp, when hot put in 2 of the steaks, fry 4 minutes on each side, place the steaks on a hot dish and fry the remaining two the same way ; pour over the tomatoes and serve.

Beefsteak with Onions. — Peel and cut into slices 2 or 3 onions of medium size ; heat 1 tablespoonful butter or beef fat in the blazer, put in the onion, season with 74 teaspoonful salt and a little pepper, cover, and cook 3 minutes ; remove the cover, stir the onions up, and again cover and cook a few minutes; then

take o£E the cover, and stir till done. Fry the beefsteak and season the same as in foregoing recipe, lay it on a plate, and pour the onions over it ; serve with boiled potatoes or fried potatoes. Porterhouse, sirloin, and round steak can be fried and served the same way.

Minced Beefsteak. — Procure 1 pound of beef from the lower sirloin or upper round, minced fine ; remove all fat and stringy parts, form the meat into 4 flat cakes. Place the blazer with Ya tablespoonf ul butter over the lamp ; when hot put in the meat, cook 4 minutes on each side, lay them on a hot dish. Mix 1 tablespoonful butter with % teaspoonf ul salt and Vi teaspoonful pepper, spread this over the steak on both sides, and serve with fried potatoes or bread and butter.

Hamburger Steak. — Mix 1 pound of finely ground beef with 2 ounces minced suet, 1 tablespoonful fine-chopped onion, 1 egg, 1 teaspoonful salt, Vi teaspoonful pepper ; form this into 4 flat cakes, roll them in grated bread crumbs. Heat % tablespoon- ful butter in the blazer, put in 2 of the steaks, fry from 3 to 4 min- utes on each side, lay them on a hot plate, fry the remaining 2 the same way, add % teaspoonful flour to the gravy, a little beef extract, '/a cup water, and a pinch of salt ; cook until smooth, strain the sauce over the steaks, and serve with Lyonnaise or fried potatoes.

Luncheon Gulash k la Bedford. — Put 1 tablespoon- ful drippings and 1 tablespoonful fine-chopped onion in the blazer over the lamp, cook till the onion is straw-color, then add Va ta- blespoonful butter, 1 pound fine-cut beef of the upper round cut into small dice-shaped pieces, season with % teaspoonful salt, 1 level teaspoonful paprika, cook a few minutes ; add 1 tablespoon- ful flour, mix well with the meat, add 1 cup of boiling water, and a little beef extract ; cook a few minutes, add 1 flne-cut large potato, cover, and cook 10 minutes, then serve.

RagoAt of Cooked Beef.— Cut lYa pound of cold roasted beef into small dice-shaped pieces ; fry 1 tablespoonf ul fine-cat lard- ing pork in the blazer till it turns straw-color, add 1 tablespoonful butter, 2 tablespoonfuls fine-chopped onion, cook a few minutes ; add the meat, season with 1 teaspoonful salt, 1 teaspoonful papri- ka or ^^ teaspoonful pepper, stir, and cook 5 minutes ; dust over Va tablespoonful flour, stir 1 minute, add % pint of boiling water and a little beef extract, cover, and cook 20 minutes, then serve.

Ragout of cold roasted veal, lamb, or mutton is prepared the same way.

Tripe k la Bechamel. — "Wash and cut 1 pound of tripe into 3-inch pieces, place them in the lower pan of the chafing dish, cover with water, add 1 bay leaf, 12 whole peppers, 1 sliced onion, Vz giU of vinegar, and 1 teaspoonful salt ; cook 15 min- utes ; melt 1 tablespoonful butter in the blazer, add 1 tablespoon- ful flour ; cook 2 minutes ; add iVa cupful milk or cream, 1 even teaspoonful salt, % teaspoonful nutmeg, if handy % giU of mush- room liquor, 72 bay leaf, 8 whole peppers ; boil 5 minutes ; mix the yolks of 2 eggs with ^^ gill of cream, add it to the sauce, add 1 tablespoonful lemon juice. Transfer the tripe to a dish, and strain the sauce over it.

Fried Tripe. — Wash and cut 1 pound of tripe into 3-inch- eized pieces, season them with 1 teaspoonful salt and % teaspoon- ful pepper ; lay the tripe in a dish, and cover with 1 cupful vinegar and Vg cup of cold water ; let stand over night. Next morning dry the tripe on a napkin, put some flour into a bowl, 1 beaten egg on a plate, and some bread crumbs on another plate; take the tripe up with a fork, dip first in the flour, then in the beaten egg, and last in the bread crumbs ; melt 1 tablespoonful fat. or butter in the blazer, put in as many of the tripe pieces as conveniently will go in, and fry light brown

on both sides ; when all are fried lay on a warm dish and serve.

Or place the tripe for 2 hours with a sliced onion, the juice of 1 lemon, and 1 clove of garlic in a covered dish ; season with salt and pepper, and finish the same as above. Serve with maitre d'hotel butter.

Corned Beef Hash. — If cooked corned beef is not at hand, take canned corned beef ; mix 1 pound of fine-chopped corned beef with 1 pint of fine-chopped boiled potatoes ; melt 1 tablespoonful butter, add 1 tablespoonful fine-chopped onion; cook 3 minutes without browning ; add 1 tablespoonful flour ; stir and cook a few minutes ; add Yg pint of boiling water and Vj tea- spoonful beef extract ; stir and cook 3 minutes ; add meat and potatoes ; season with Vi teaspoonful pepper and salt to taste ; stir and cook 6 minutes, then serve. The hash may be spread on buttered toast, and a poached egg laid on top of each piece.

Lamb Curry. — Out some cold cooked lamb in inch-sized pieces, then measure ; there should be 1 pint ; fry V-/^ tablespoon- ful chopped onion in 1 tablespoonful butter 3 miimtes ; add 1 heaping teaspoonful curry powder ; cook 2 minutes ; add 1 tablespoonful flour ; stir and cook a few minutes ; add 1 pint of boiling water, a little beef extract, 1 teaspoonful salt, '^ tear spoonful white pepper ; cook to a creamy sauce, then add the lamb ; cover and cook 10 minutes ; mix the yolk of 1 egg with 1 tablespoonful lemon juice, add it to the lamb, turn down the lamp, and serve with boiled rice. In place of lamb, cold roasted turkey, chicken, or veal may be used.

Minced Lamb.— Melt 1 tablespoonful butter in the blazer, add 1 tablespoonful fine-chopped onion ; cook 3 minutes with- out browning ; add Yj tablespoonful fiour ; stir 2 minutes ; add y, pint boiling water with a little beef extract ; season with %

teaspoonful salt, % teaspoonful pepper, Vj teaspoonful nutmeg, */^ bay leaf, 4 whole peppers ; cook 5 minutes, removing bay leaf and peppers; put in 1 pint of fine-cbopped roasted or boiled lamb ; cook 10 minutes ; serve on a warm dish with a little fine- chopped parsley sprinkled over.

Broiled Lamb Chops. — Procure 1 pound of nicely trimmed Iamb chops, heat the blazer over the lamp, put in the chops ; fry them about 4 minutes on each side ; lay them on a hot plate ; mix 1 tablespoonful butter with % teaspoonful salt, ^/^ tea- spoonful pepper ; spread this seasoning butter over both sides of the steak, and serve with fried tomatoes, and, if handy, baked potatoes or hashed potatoes.

Pork Chops with Filed Apples.— Procure 1 pound of pork chops, those with a small rib in are the best ; heat the blazer ; put in 1 teaspoonful butter ; put in the chops, not too many at once ; fry 5 minutes, turning the chops once during that time ; then cover and cook 5 minutes longer, turning them again once during that time ; when done, lay the chops on a warm dish ; mix 1 tablespoonful butter with y^ teaspoonful salt and y4 teaspoonful pepper ; spread this over both sides of the chops ; cut 2 large sour apples into thick slices, add a little more butter to the fat in the blazer ; put in the apple slices ; cook until done without being broken ; dress the apple slices over the chops and serve.

Mutton Sidney ^ la Mayence.— :Split 6 mutton kid- neys in half, remove the white center, cut the kidneys into slices, season with 1 teaspoonful salt, ^/^ teaspoonful pepper; melt 1 tablespoonful butter in the blazer, add 1 tablespoonful fine- chopped onion, a piece of bruised garlic the size of a cofiee bean, stir and cook 5 minutes, sprinkle over 1 teaspoonful flour, stir 1 minute, add 1 gill of red wine, 1 gill of water, a little beef ex-

tract, and a pinch of paprika ; cook 2 minutes, and serve over 4 slices of fried or toasted bread.

Lamb Kidneys with Fine Herbs. — Split 6 lamb kidneys, remove the white center part, cut the kidneys into slices, season them with 1 teaspoonful salt and /^ teaspoonful pepper ; melt 1 tablespoonf ul butter in the blazer, add 1 table- spoonful fine-chopped onion, 2 tablespoonfuls fine-chopped mush- rooms ; cook 5 minutes, then add the kidneys ; cook 2 minutes ; add Va cupful sherry wine, 1 tablespoonf nl lemon juice ; cook 6 minutes ; mix the yolks of 2 eggs with 4 tablespoonfuls cream, add it to the kidneys, stir for a few minutes, taking care not to let it boil again ; serve in patty cases.

Beef Kidney Saut6. — Split 1 beef kidney in half, re- move the white center part, cut the kidney into slices, season with 1 teaspoonful salt, 74 teaspoonful pepper ; place the blazer with 1 tablespoonful butter over the lamp, add 1 tablespoonful fine-chopped onion ; cook 5 minutes without browning, add the kidneys, cover and cook 5 minutes, sprinkle over 1 teaspoonful flour, add Va cupful boiling water, stir and cook 3 minutes, add last 1 tablespoonful lemon juice, and serve with toast or croutons. Beef kidney may be prepared the same as mutton kidney, allow- ing the same ingredients for 1 beef kidney as for 6 mutton kid- neys.

Lamb Kidney Saut6. — Place the pan with water over the lamp, cover first with a plate and then with the chafing-dish cover ; split 3 lamb or mutton kidneys in half, remove the white fatty part from the center, and cut the kidneys into slices ; season with y4 teaspoonful salt and % teaspoonful pepper ; as soon as the water boils, remove the pan and place the blazer with Yj tablespoonful butter over the lamp, add 2 small slices of bread, fry them light brown on both sides ; remove and lay them on the

hot plate, then put Vs iablespoonf ul butter in the blazer, add Va tablespoonf nl fine-chopped onion (or Va teaspoonf ul grated onion) ; cook and stir 3 minutes, then add the kidneys, cook 5 minutes, sprinkle over Vg teaspeonful ilour, stir 1 minute, add Va giU sherry wine, Va gill boiling water, with % teaspoonful liquid beef ex- tract, cook 5 minutes longer, add last 1 teaspoonful lemon juice ; pour the kidneys over the fried bread, and serve.

Mutton Kidney Sant6, Plain. — Split 6 mutton or lamb kidneys in half, remove the white center part, cut the kid- neys into slices, season them with 1 teaspoonful salt, % teaspoon- ful pepper ; melt 1 tablespoonful butter in the blazer, add the kidneys, cover and cook 3 minutes, sprinkle over y^ teaspoonful flour, stir a few minutes, add ^^ cupful water and, if handy, a little beef extract ; add 1 tablespoonful lemon juice, toss for a few minutes, and serve with croutons or toast.

Veal Steak. — Have the butcher chop or grind exceedingly fine % pound veal and 2 ounces beef fat, season with 1 even tea- spoonful salt, 1 even teaspoonful pepper, 1 tablespoonful fine- chopped onion, and 1 egg ; mix the ingredients well together, divide it into 3 parts, form them into oblong shapes, flatten a lit- tle, and cover with fresh-grated bread crumbs ; heat 1 tablespoon- ful butter in the blazer, put in the steaks, fry light brown on each side, about 8 minutes in all ; lay the steaks on a warm dish, add */^ teaspoonful flour to the gravy, a little salt, and beef ex- tract, cook 2 minutes, add % cup water, cover and cook 3 min- utes, add a pinch of pepper, and strain over the meat.

Wiener Schnitzel. — Procure 1 pound veal from the leg, cut into thin slices a half inch thick and 3 inches square ; pare the corners round ; beat lightly to flatten them, then season with */^ tablespoonful salt and pepper, dust with flour; dip each slice into beaten egg, and cover with bread crumbs j then pat

smooth with a knife ; heat Vj tablespoonful butter and the same of lard in the blazer, put in 2 slices, fry 3 to 4 minutes on each side, remove and lay them on a hot plate, fry the remaining the same way, and serve with cut lemon.

Wiener Schnitzel Garn(6e. — Prepare and fry the schnitzel the same as in foregoing recipe; arrange them on a warm dish, lay in the center of each schnitzel ^/^ teaspoonful capers ; soak 4 anchovies for several hours in cold water, remove skin and bones, divide them in halves, roll them up, place 2 rolls on each schnitzel, and ^/^ lemon cut in two ; garnish with water cress or parsley ; any kind of vegetables may be served with this.

Veal Cakes. — Procure 1 pound fine-minced veal, season with 1 teaspoonful salt, Vi teaspoonful pepper, form the meat into 4 round balls, flatten them to a half inch in thickness ; heat 1 tablespoonful butter in the blazer, put in the meat (not too much at a time) and fry from 4 to 5 minutes on each side ; if it fries too fast, lower the lamp a little ; serve with cut lemon.

Sweetbreads — How to prepare and blanch.— Lay

the sweetbreads for 2 hours in cold water, changing the water several times ; then place them in the blazer over the lamp, cover with cold water, and let them boil 10 minutes ; remove and lay the sweetbread in cold water ; when cold take them out of the water, remove the windpipes, fibers, and fatty parts, and place the sweet- breads between 2 plates to press lightly. They are then ready to be prepared as explained in following recipes.

Sweetbreads Saut^. — Blanch and prepare 2 large sweet- breads as directed in foregoing recipe ; season with salt, dust lightly with flour, dip into bjeaten egg, and cover with grated bread crumbs ; melt 1 largp tablespoonful butter in the blazer, put in the sweetbreads ; coVer and cook slowly 30 minutes, turn-

ing them carefully once during that time ; when ready to serve, lay 2 pieces of buttered toast on to a plate, dress the sweetbreads over them, and garnish with water cress.

Sweetbreads with Pea Sauce. — Prepare and cook the sweetbreads the same as in foregoing recipe ; when done place the sweetbreads on to a plate, set it over the hot-water pan, cover and set aside. Pour 1 can of French peas into a sieve, rinse off with cold water, put the peas into the blazer, add 1% teaspoonful sugar and % cupful water ; cook 6 minutes, then mix ^^ teaspoon- ful cornstarch or flour with ^/^ tablespoonful butter, add it to the peas, add % teaspoonful salt and a little white pepper ; cook 3 minutes, add last ^4 gUl of cream and 1 teaspoonful fine-chopped parsley, pour the pea sauce around the sweetbreads, and serve with potato balls.

Sweetbreads h la B^arnaise. — Prepare first a sauce B6arnaise. Then lard the upper part of 2 large blanched and prepared sweetbreads with fine strips of larding pork ; place the blazer with 1 tablespoonful fine-cut larding pork over the lamp, cook until it begins to turn a straw-color, add 1 tablespoonful but- ter, season the sweetbreads with 1 even teaspoonful salt, put them in the blazer, cover, and turn often till they have obtained a light- brown color all over ; then add 1 gill of white broth or water, add 1 small onion, 2 slices of carrot, and a small bouquet, cover and cook till the sweetbreads are done, basting them often ; if neces- sary, add a little more broth or water ; when done pour the Bear naise sauce on to a dish, and dress the sweetbreads over it. (See Sauce.)

Sweetbreads ^ la Fonchonette. — Separate 2 large pair of blanched sweetbreads into small pieces, put them in the blazer, add 12 small button mushrooms cut into quarters, ^/^ tablespoon- ful butter, 1 even teaspoonful salt, a little white pepper, a small

pinch of Cayenne pepper and 1 gill of Rhine wine ; cover and cook 10 minutes ; mix the yolks of 4 eggs with iVa gill of cream, add it to the sweetbreads, stir caref uUy until nearly boiling, turn out the lamp, and serve with finger rolls or crescents of pufE paste ; it may also be served in patty cases. In place of wine 1 tablespoonful lemon juice may be taken.

Sweetbreads h I'AUemande. — Blanch, prepare, and cook a pair of large sweetbreads the same as sweetbreads a la maitre d'hotel, omitting the maitre d' hotel butter; place the cooked sweetbreads on a plate and keep them warm ; melt % tablespoonful butter in the blazer, add % tablespoonful flour, stir and cook 2 minutes ; add 1 cupful chicken or veal broth, '/j even teaspoonful salt, and a small bouquet ; cook 5 minutes ; mix the yolk of 1 egg with 1 teaspoonful lemon juice, add it to the sauce, add, if handy, 1 tablespoonful cream, pour the sauce around the sweetbreads, and serve with croutons or bread and butter.

Sweetbreads a la Maitre d'H6tel. — Blanch and pre- pare a pair of large sweetbreads as directed ; season them with 1 even teaspoonful salt, % teaspoonful white pepper ; melt 1 large tablespoonful butter in the blazer, add the sweetbreads, cover and cook slowly about 25 minutes ; place 2 pieces of fried bread or buttered toast on a warm dish, dress the sweetbreads over them, and spread 1 teaspoonful maitre d'hotel butter over each one and serve. In place of fried bread or toast, bread and butter may be served with it.

Calf's Brain — How to blanch. — Soak a set of calf's brains for 2 hours in cold water, changing the water several times ; then remove the loose skin ; place the brains in the water pan, cover with cold water, add 1 tablespoonful white vinegar, % teaspoonful salt, 4 whole peppers, 2 slices of onion, % bay leaf, and a sprig of parsley ; place the pan over the lamp and boil 10

minutes, set the pan aside, letting the brains cool in the water ; then remove and trim them neatly.

Calf's Brain with Green Peas.— Dry the blanched brains on a napkin, dust them with a little flour, then dip them into beaten egg, and cover with bread crumbs ; put 1 tablespoon- f ul of butter in the blazer, when melted put in the brains, cook till light brown on one side, then turn and cook the same on the other side ; put them on a hot plate and garnish with green peas. (See Vegetables.)

Calf's Brain with Black Butter is prepared the same as shad roe with black butter.

Calf's Brain h I'Alleuiande. — Melt 1 large tablespoon- f ul butter in the blazer, put in 1 pair of blanched and prepared calf's brain, season with a little salt and pepper, add 1 gill of Rhine or white wine, cover, and cook 5 minutes on each side ; remove the brains carefully, lay them on 2 pieces of toast or croutons, cover, and keep warm till the following sauce is made : Melt Ya tablespoonful butter, add y^ tablespoonful flour, stir, and cook 2 minutes ; add % cup of white broth or water with a little beef extract, 2 tablespoonf uls mushroom liquor, 4 whole peppers, % bay leaf, cook 5 minutes ; remove peppers and bay leaf, add 2 tablespoonfuls cream ; mix the yolk of 1 egg with % tablespoon- ful lemon juice, add it to the sauce, and pour over the brains. The brains may be cut into slices, then cooked and finished the same way.

Calf's Brain k 1' Alfonso. — Blanch and prepare 2 sets of calf's brain as directed in former recipe ; place the blazer with 2 ounces larding pork and the same of raw ham, both cut into thin slices, over the lamp, put the brains on top of this, add 1 gill of white wine or the juice of % lemon ; cover with veal or

chicken broth, lay 2 ounces fine-cut larding pork over them, put on the cover and cook slowly 15 minutes ; then drain the brains on a sieve and cut them into slices ; melt 1 ounce butter in the blazer, add the brains, toss them for a few minutes ; arrange nicely over 6 slices of buttered toast, pour over 1 pint of hot tomato sauce a I'allemande, and serve. Sweetbreads may be pre- pared the same way.

Calf's Liver Saut6. — Out V-/^ pound calf's liver into small pieces, season them with 1 teaspoonful salt, ^/4 teaspoonful pepper, mix seasoning and liver well together ; place the blazer with 1 tablespoonful butter, a small piece of bruised garlic, 2 tablespoonfuls fine-chopped onion over the lamp, cover, and cook 3 minutes ; add 2 tablespoonfuls fine-chopped mushrooms, cook 3 minutes ; then add the liver, stir well for 2 minutes, cover, and cook 6 minutes ; sprinkle over % tablespoonful flour, add ^^ cup of red wine, % cup of boiling water, y^ teaspoonful beef extract, stir, and cook a few minutes ; extinguish the lamp, and serve with bread and butter.

Liver SteAV, also called Hash. — Take 1 pound of lamb or calf's liver, cut it into small pieces, season with 1 even tea- spoonful salt and V4 teaspoonful pepper ; place the blazer over the lamp with % tablespoonful butter, add 1 tablespoonful fine- chopped onion, cook 5 minutes without browning the onions; then add the liver, cover, and cook 5 minutes ; dust over Ya table- spoonful flour, mix all well together, add % cupful water, con- tinue to cook 3 minutes, add 1 tablespoonful lemon juice, turn down the lamp, and serve with bread and butter or French fried potatoes.

Calf's Liver, Fried. — Season 4 thin slices of calf's liver with 1 even teaspoonful salt and % teaspoonful pepper, roll in flour ; melt Vg tablespoonful butter and the same of lard or fat in

CHICKEN, BIRDS, AND GAME. 39

the blazer, put in the liver, fry 4 minutes on each side, turning several times while frying ; arrange on a warm plate, and serve with bread and butter or, if handy, buttered toast.

Fried Liver and Bacon. — Place the chafing-dish pan with % pint water over the lamp, cover, and let it come to a boil, put in 4 slices of bacon, instantly remove the pan, let the bacon remain 3 minutes, then take out the bacon, place it in the blazer, arid fry over the lamp 3 minutes on each side ; lay the bacon on a warm dish ; have 4 slices of lamb's or calf's liver, seasoned with 1 even teaspoonf ul salt and a little pepper ; roll the liver in flour, put the slices in the bacon fat, and fry light brown on both sides ; arrange the liver and bacon on a warm plate and serve.

Calf's Iiiver, Broiled. — Procure 4 slices of calf's liver, brush them over on each side with melted butter, place the blazer over the lamp, when very hot put in the liver and broil 4 min. utes on each side ; lay the liver on a plate ; mix Va tablespoonf ul butter with % teaspoonful salt, % teaspoonful pepper ; spread this over each side of the liver, and serve with French fried potatoes and bread and butter.

Calf 8 Iiiver a la Maltre d'Hdtel.— Broil the liver the same as in the foregoing recipe, spread 1 tablespoonful m4itre d'hotel butter over, and serve.