The bachelor and the chafing dish

Mock Venison a la Murrey. — A heaping teaspoonful of butter was put in the handled dish and worked with a spoon until it began to cream and foam ; then two very thick slices from a well-hung leg of mutton were put in; turned in the butter The Bachelor and the Chafing-dish. once or twice, seasoned with salt, Cayenne, two tablespoonfuls of currant jelly, and a gill of port, and simmered for five or six minutes longer. Chicken Livers a la James Clarence Harvey.— Wash and dry a dozen and a half selected livers after scalding. Melt a walnut of butter in the blazer, and for three minutes move the livers about as they change color; then add quarter of a glass of white wine, in which place half a dozen fresh mushrooms, medium size, chopped fine; season with salt, pepper, and a dash of paprika; reduce the heat, and, after five minutes of simmering, serve on hot toast, crisp and brown, from which the crust has been cut before toasting. Live and let live is a maxim good. But to live on these livers the chick must die; And the liver preparing them just as he should Will evermore chuckle when chicks pass by. Sausage a la “ D. W.” — Fry sliced sausage quickly in fresh butter, add chopped celery and paprika, and serve on toast, without the gravy, previously spread while hot with anchovy paste. Sweetbreads Larded. — Parboil two sweetbreads. When cold lard them down the centre The Autocrat and the Chafing-dish. g7 with strips of bacon, on each side with thin shreds of lemon-peel, and on each side of the lemon with very small pieces of pickled cucumber. Put them in the chafing-dish, with three-quarters of a pint of rich gravy thickened with flour. When done stir in mushroom ketchup, to the taste, a little lemon juice, and serve very hot. Sweetbreads à la Roumage. — Have ready four medium-sized parboiled sweetbreads, firm and cold. Fry in a tablespoonful of butter two tablespoonfuls of minced onion, four cloves, a bit of mace, and a trifle of bay-leaves, with four bruised peppercorns ; when the onion is very brown, add a pint of broth ; boil until reduced one-half, and strain if the bits of onion and seasonings are objected to. Add half a can of mushrooms, cut into slices, to this gravy, with four sliced truffles ; thicken with half a teaspoonful of flour, color with kitchen bouquet, add a tablespoonful of mushroom ketchup and a gill of port ; lay in the sweetbreads and simmer a few minutes. Sweetbreads with Peas. — Put into the lower dish (hot-water dish) a walnut of butter, and turn in this three or four small sweetbreads, which have first been in cold water, parboiled, and the tough 88 The Bachelor and the Chafing-dish. parts removed. Add half a pint of beef gravy, a chopped celery-leaf, and season with salt and pepper— or celery salt may be used instead of the leaf. Put in half a teaspoon of browned flour. Now put the blazer over this dish, into which has been emptied a can of French peas and a tablespoon of butter, with salt and pepper. When the peas have been just heated through serve together.