The bachelor and the chafing dish

Hash a la Murrey. — Cut into small pieces two pounds of corn-beef, and cut into dice raw potatoes which, when cut up, will equal in bulk the cut-up meat. Cut up one large sour apple, and chop all together. Cut up fine two medium-sized onions and a large sweet Spanish pepper. Now put into a large frying-pan a scant tablespoonful of beef drippings or oil — butter will not do ; when hot add the onion and fry a delicate brown. Next add the pepper, toss about for a few moments, then add a gill of strong beef-stock, after which the other chopped ingredients and a pint more of beefstock or strong broth. Mix well, cover, and simmer thirty minutes. Should the moisture evaporate too quickly before the ingredients are cooked, add more of the broth. Stir to prevent sticking to the pan. Taste for seasoning, and put away until next day, when it should be warmed in the chafing-dish with hot-water dish underneath it. The Bachelor and the Chafing-dish. Commodore Gerry Crab. — A large slice of good cheese mashed to a paste with vinegar, mustard, salt and pepper, and eaten on toasted cracker. It has the flavor of a crab. Salmi. — Cut up remains of cold birds ; put some butter in the pan, a glass of port wine, two spoonfuls of ketchup, one of lemon juice, and a shallot. Cook your game in this sauce. Directly after the battle of Marengo, Napoleon Bonaparte, fatigued and hungry, ordered a fowl for his supper. His cook discovered that there was no butter, so he poured oil into his skillet instead. To this he added some seasoning and a glass of white wine. The dish was served hot, garnished with mushrooms, and Bonaparte said it was as great a success as the battle. Spring Chicken. — A dainty and tender spring chicken can be split and cooked in a chafing-dish The Autocrat and the Chafing-dish. almost as well as it can be treated in broiling. But fry it in the best oil, instead of butter, and you will find it delicious if handled properly. Chafed Duck. — Cut the ducks into six pieces each, wash each piece and roll in flour, sprinkle salt and pepper and a tiny bit of dry mustard over each, and then dip in a beaten egg and breadcrumbs, and fry in butter to a nice brown. Slice some small tomatoes and fry in the same dish with the ducks. Put the pieces of duck in the centre of a heated dish, and place the tomatoes around them. Meanwhile cook some French peas, and make a border around the tomatoes. Scatter chopped parsley over the whole, and serve. Duck Ragout. — To make a ragout of duck, cut the duck into pieces large enough to serve, and place in a saucepan with half a pint of clear stock, season with salt and a little Cayenne pepper, and let it heat slowly until it comes to boiling point. Add half a can of mushrooms and one dozen pitted olives, and cook five minutes. Then add half a pint of Spanish sauce, and cook until it again boils; then add half a tumbler of sherry or Madeira and the juice of a lemon. Heap the pieces of duck in the centre of a hot platter, and arrange the 94 The Bachelor and the Chafing-dish. mushrooms and olives around them. Finish the edge with triangular pieces of toast. Pour the sauce over the duck and serve hot.