How To Dress Mutton, Lamb, Or Pork Chops In A Plain Manner

Cut a loin of mutton, or lamb, into chops of a middling thickness: beat them with a chopper, trim off a sufficient quantity of the bone and fat; then season with pepper and salt, broil them over a clear moderate fire, and serve them up very hot with gravy.

N. B. Lamb chops may have stewed spinach or fried parsly underneath,

How To Dress Veal Cutlets

Beat the cutlets with a chopper, and cut them into middling-sized pieces; then strew on each tide of them a mixture of breadcrumbs, chopped parsley and thyme, grated nutmeg, pepper and salt, and broil them over a clear fire till done and of a nice colour. Serve them up with culiis sauce and ketchup in it, or stewed mushrooms and cullis Rashers of broiled bacon and fried oysters (a few of each if approved) may be put round the cutlets or chops, which may be done in the same manner

Minced Veal For A Dish

Cut into small pieces ready dressed veal, put it into a stewpan, add to it a very small quantity of grated lemon peel and a little benshamelle: season to the palate with cayenne pepper, lemon juice, and salt: stew the veal gently ten minutes, and serve it up with sippets of bread round it either fried or plain,

Minced Veal Another Way

Add to the veal a little stock, one eschalot chopped fine, some grated nutmeg and grated lemon peel, a very small quantity of each. Season with cayenne pepper, lemon juice, and salt. Let it stew ten minutes, and just before it is to be served up add a leason of two eggs and cream, simmer them together five minntes, and be careful it does not burn nor curdle. Put it in a deep dish, and serve upon the mince two pickled sheeps' tongues which are boiled, pealed, and glaized. Sippets of bread, likewise, to be placed round.