Sea Cookery

4 cloves, or 1 saltspoonful powdered cloves $ saltspoonful ground mace pepper Cut the steaks oval shape to required size, sprinkle with salt, pepper, thyme, marjoram, powdered cloves, and mace. Lay the steaks on top of each other with a bay leaf between each, and allow to stand five hours. After that time wipe off the herbs with a dry •clean cloth, and fry or stew in the usual manner as required. LAMB CUTLETS WITH TOMATOES. 2 lbs. cutlets 1 beaten egg pepper salt breadcrumbs 6 or 8 tomatoes 2 ozs. butter 2 teaspoonfuls vinegar 1 lump sugar Have the cutlets about four inches long. Scrape off the meat from the end of the bone, so as to leave an inch quite bare. Chop off the chine bones, and flatten with the side of the cleaver. Sprinkle with pepper and salt. Dip into beaten egg and toss into the bread crumbs. Have ready a bath of fat, with a light blue vapour rising from it ; the fat will then be sufficiently heated. Plunge in the cutlets and fry to a golden brown. Remove them from the fat and drain on clean paper. Slice the tomatoes, put them into a pan with the butter, pepper and salt to taste, add the vinegar and sugar, and simmer until tender. Pile them in the middle of a hot dish, place the cutlets around, garnish with parsley, and serve very hot. 3 lbs. veal BLANQUETTE OF VEAL. 2 cloves 2 ozs. butter 2 ozs. flour pepper salt 2 carrots £ teaspoonful mixed herbs 2 onions water 2 yolks of eggs 1 tablespoonful chopped parsley Cut the veal into pieces the size of a walnut. Put it into a pan with sufficient water to just cover. Tie the herbs in a piece of cloth, and add to the veal. Scrape the carrots and peel the onions, stick the cloves in the onions, and put them and the carrots in the pan. Remove the scum and simmer gently one hour. Strain the liquor into a basin, place the meat on a dish. Melt the butter, add the flour, and stir it well without browning, then add the veal gravy, season with pepper and salt, add the meat to the sauce, stir in the parsley and the well-beaten yolks, and allow to thicken without boiling, and serve. The above may be made with cold cooked meat, with the addition of 1 lb. chopped mushrooms and the juice of half a lemon. FILLETS OF BEEF WITH OLIVES. 1 lb. fillets of beef lemon juice olive oil 1 doz. olives 1 clove salt and pepper 2 ozs. butter or dripping 2 ozs. flour 1 carrot 1 onion \ teaspoonful mixed herbs 1 tomato 1 stick of celery 1 pint stock 1 tablespoouful port or claret 1 teaspoonful Worcester sauce 1 teaspoonful ketchup Cut the beef in triangular pieces, sprinkle with lemon juice, and brush over with salad oil. Put at one side for an hour. Put the butter in the frying pan and add the chopped carrot, onion, celery, tomato, herbs, and clove, and fry ten to fifteen minutes, add the flour, and stir in until brown. Add the stock and boil twenty minutes, taking care to remove the scum as it rises. Strain, and remove all fat. Stone the olives and add them and the wine and sauces to the gravy and allow to get hot without boiling. Grill the fillets and arrange them in a circle in an entree dish. Pile the olives in the centre, pour the sauce over and around them, and serve very hot. VEAL CUTLETS AND CELERY SAUCE. 1 pint celery sauce 2 ozs. butter 1 lb. veal cutlets \ salt and pepper