The bachelor and the chafing dish

Kidneys and Mushrooms. — After scalding six lambs’ kidneys, skin them. Cut into slices half a can of French mushrooms. Put into the blazer a walnut of butter, a minced onion, and a bay-leaf ; when the onion is brown add a teaspoon of browned flour and a pint of beef-broth. Add a spoonful of kitchen bouquet, half a teaspoon of salt, some pepper. Now put in the kidneys and mushrooms and stir for six minutes. Calf’s Liver en Matelote. — Cut the liver into rather thick slices and soak for a few moments in cold water. Drain and then dredge with flour and fry a nice brown in butter. In the meantime mince two shallots and put into the stewpan with a sprig of chopped parsley, pepper and salt, and a couple of- cloves. Pour in a glass of wine, and when it is boiled up add the fried liver and serve The Autocrat and the Chafing-dish. £>9 very hot. It will take a good half-hour to cook this dish, but it is worth the trouble. Entree of Veal Cutlet. — Dip the cutlets in the yolks of beaten eggs and cover with breadcrumbs mixed with Cayenne, salt, nutmeg, tablespoonful of minced herbs, and peel of half a lemon chopped fine as possible. Fry a nice brown in butter. Pork Cutlets with Sauce Robert. — Pour sauce Robert over some nicely trimmed cutlets in the stewpan that have previously been brushed over with yolk of egg and sprinkled with chopped herbs. Chops. — Put four little lamb chops into the dish, with a teaspoon of butter for each chop. Heat the butter first, and when the chops are added cover for a moment. Turn and season with salt and pepper, and they should be a golden brown and done to a turn in four and a half minutes. An English chop will take twelve minutes and a mutton chop seven. Breakfast Kidney and Eggs. — Prepare four lamb kidneys by scalding and skinning. Put into 90 The Bachelor and the Chafing-dish. the chafing-dish a walnut of butter and half a teaspoon of chopped onions. When browned add a tablespoonful of water, and then drop into the dish four raw eggs. As soon as these set serve the dish. Kidneys with Potatoes. — Prepare kidneys same as above. Fry in small dice pieces three raw potatoes. Keep them well stirred in a tablespoon of butter. Then put in the kidneys, with half a pint of brown gravy, if you have it. Season with salt and pepper and a little mushroom ketchup. Steak Gollasch. — Cut up a raw tenderloin steak into small pieces and cut into dice two raw potatoes. Put into the dish a tablespoonful of olive-oil, and when hot add a teaspoonful of onion and half a teaspoon of paprika, and the potatoes and meat with half a pint of brown gravy. Season to suit, put on the cover, and stir often during the ten minutes required to cook it. Tenderloin Steak, Whole. — A tenderloin steak an inch and a half thick can be cooked to a nicety in the chafing-dish. Flood the dish first with olive-oil, and when hot put in the steak and cover up. Cook three minutes on each side, season to suit, and when removing the steak add two tablespoons of water and pour over it. The Autocrat and the Chafing-dish. 91 “Howard’s Hash : The Kind of Hash that Mother Used to Make.” — Chop the corn-beef and the boiled potatoes together very fine ; put into the chafing-dish (over the hot-water dish) with a prodigality of butter, and season well. Keep up constant turning until well heated through. Add a little water if too dry, and let simmer for a while.