Our better halves are usually fond of this, especially for breakfast or lunch.

For this dish take a pair of turkey or chicken drumsticks or some nice thick wedges of underdone beef or mutton, score them deeply with a knife and rub them over with a sauce made thus: A teaspoonful of vinegar, the same of Harvey or Worcestershire sauce, the same of mustard, a little cayenne, and a tablespoonful of salad oil, or butter melted; mix all till like cream, and take care your meat is thoroughly moistened all over with the mixture, then rub your gridiron with butter. See that the fire is clear, and while the gridiron is getting hot, chop a tea-spoonful of parsley very fine, mix it up with a piece of butter the size of a walnut, and lay this in a dish which you will put to get hot. Then put the meat to be grilled on the fire and turn often, so that it will not burn; when hot through and brown, lay it in the hot dish, lay another hot dish over it, and serve as* quickly as possible with hot plates.

Or the grill may be served with what Soyer calls his Mephistophelian sauce, which he especially designed for serving with deviled meats. Chop six shallots or small onions, wash and press them in the corner of a clean cloth, put them in a stew-pan with half a wineglass of chili vinegar (pepper sauce), a chopped clove, a tiny bit of garlic, two bay leaves, an ounce of glaze; boil all together ten minutes; then add four tablespoonfuls of tomato sauce, a little sugar, and ten of broth thickened with roux (or water will do if you have no broth).

It will be remarked that in many French recipes a little sugar is ordered. This is not meant to sweeten, or even be perceptible; but it enriches, softens, tones, as it were, the other ingredients as salt does.