PORK CHOPS WITH PIMENTO BUTTER

Plain broil, and rub over, in proportion, half an ounce to each chop. Add two tablespoonfuls of mushroom ketchup on the dish.

NO. 18.--LAMB CHOPS A LA BOULANGERE.

This lady, the boulangère, or baker’s wife, was invented by a lady of the French Court, in opposition to the masculine manners of the butcher’s wife.

Cut and trim neatly, eight, ten, or twelve small lamb cutlets, enough for a small entrée; season lightly with salt, pepper, and a little cayenne; dip them gently in olive oil, then in the flour box, and broil very gently on a slow fire; while doing put a gill of cream in a stewpan, set it on the fire, and when boiling add in two ounces of fresh butter, a tablespoonful of chopped chervil, the juice of half a lemon, a little salt and pepper; stir quick till the butter is melted and it forms a nice smooth sauce, then pour it over your cutlets and serve quick.

NO. 19.--STEWED TRIPE.

Select two pounds of double tripe, cut in strips of a quarter pound each, put in a clean stew-pan, add a pint of water, ditto of milk, two teaspoonfuls of salt, half that of pepper, eight middling-sized onions carefully peeled, which put in; set to boil rather fast, then simmer till done, which will be in half an hour or rather more; turn out into a deep dish or tureen, and serve.

NO. 20.--CURRIED TRIPE.

Make about a pint of curry sauce, as No. 9; cut each half-pound in four pieces; warm gently in it for half an hour, and serve with rice.

NO. 21.--GRATIN TRIPE IN SHELL.

Add to the above 2 yolks of eggs; mix quick; having taken the stewpan off the fire, stir quick; put in the scolloped shells, throw breadcrumbs over a little butter, put in an oven, salamander the top, and serve.

NO. 22.--TRIPE LYONNAISE FASHION.

When any cold tripe remains; cut in thin slices about the thickness of an inch square, mince 2 onions, put some butter, in proportion, in a frying-pan, add in the onions, fry till they are partly done, add the tripe, let fry for about 10 minutes, tossing them; season with salt and pepper, three teaspoonfuls of vinegar to each 1lb., and serve. This is a very favourite dish in Lyons and Paris, both amongst the gourmet and the gourmand. Well dry the tripe on a cloth before frying; it will take 3 ounces of butter to the pound.

NO. 23.--GRILLED CHICKEN WITH SHARP SAUCE.

Prepare your chicken as for grill, oil it over slightly, season with salt and pepper in proportion to size, then place it on a gridiron, on a rather fierce fire. When ready done, put by degrees two tablespoonfuls of Sultana Sauce over it, losing none of it. When done, have on a dish an ounce of butter; pour over the butter another tablespoonful of sauce; mix well, and after turning the chicken two or three times, serve it up.

For Relishing Sauce proceed the same, pouring half a pint of that sauce over it, No. 12.

NO. 24.--BROILING OR UNIVERSAL DEVIL.

Any kind of bones which are to undergo the process of broiling ought not to exceed a quarter of a pound each in weight, a deep incision being made in the fleshy part. The same for game and poultry. Rub each piece with the Mixture No. 70, the quantity according to palate, and broil very sharply, turning the bones often.

Strong plain gravy may be served under all.

NO. 25.--SANDWICHES FOR EVENING PARTIES.

Chop fine some cold dressed ham--say about a quarter of a pound, put it in a basin with a tablespoonful of chopped gherkins and a teaspoonful of mustard, a little pepper or cayenne; put about 6oz. of butter in a basin, and with a spoon stir quickly till it forms a kind of cream; add the ham and seasoning, mix all well; have the sandwich bread cut in thin slices. Have already cut, thinly intermixed with fat, either cold roast beef, veal, lamb, mutton, poultry, fowl, pheasant, grouse, partridge, &c., either of which lay evenly, and not too thick, on your bread; season with a little salt and pepper, cover over with another piece of bread; when your sandwich is ready, cut them in any shape you like, but rather small and tastily, and serve. You may keep them in a cold place, if not wanted, as they will keep good under cover for twelve hours. Chopped tongue may be introduced instead of ham, in thin slices.

NO. 26.--LAMB’S FRY.

Cut in middling-sized pieces about 1lb. of lamb’s fry, fairly mixed; put one quart of water in a stew-pan; when boiling, add in the fry, boil fast for ten minutes, lay the fry on a cloth, dry it well, have some fine bread-crumbs ready made, to which you add a teaspoonful of salt, two of chopped parsley, a little grated nutmeg, break and beat one or two eggs well, dip the fry in by pieces, roll them in the breadcrumbs, and slightly beat with a knife, to make the breadcrumbs adhere to the fry; have some fat or lard very hot, though not burning, ready in a frying-pan, in which place your fry for three or four minutes, when nicely coloured take off, and dish very hot on a napkin; serve with either fried parsley or chervel, free from water, which have ready in a wire colander; dip the colander in the fat, which will fry the parsley in less than a minute. For lamb fry devilled, rub over with mixture prior to using. See receipt No. 70. This I consider a light dish for supper.

NO. 27.--MUTTON OR LAMB CHOPS A LA TURC.

Cut either thin, put on a dish, season with salt and pepper, mince an onion; pick out 20 leaves of parsley, add over a little oil, rub the chop in it well, let them soak in it two hours; plain broil sharply, and serve. This is an imitation of the Turkish kybob.

NO. 28.--LOBSTER CURRY.

Make about a pint of curry sauce, No. 9, take the flesh of a middle-sized lobster, which cut in neat slices, let them simmer for ten minutes in the sauce; serve on a dish, on toast, or in the shell, or bordered by rice. Boiled as No. 8 in Hospital Receipts.

NO. 29.--LOBSTER CURRY IN THE SHELL.

Add one or two raw yolks of eggs to the above receipt while boiling hot, mix quickly; when the eggs are set, put the meat back in the shells, cover the surface with bread crumbs, a few small pieces of butter on each; put in the oven; when nicely browned, serve. By extracting the meat from the body, tail, and claws, without breaking the shells, they can be filled again with the preparation, and put together as a whole lobster; or split the lobster lengthways and serve in two halves.