Tempting dishes for small incomes

Trim some mutton-chops and set them to stew gently over the fire, with a slice of butter, a bunch of parsley, and green onions, two or three cloves, and a little bit of garlic ; moisten the whole with a tumbler of stock and the same quantity of claret, adding a carrot and a slice of ham. When done skim off the fat and serve the chops with the sauce, the ham and the roots. Garlic and wine may always be omitted when not liked. Mutton-Chops a la Mariniere. Take some loin chops, rather short and thick, put them into a stewpan with a piece of butter about the size of an egg, turning them a few times over the fire till they are rather brown, then moisten with a large glass of claret and as much stock, adding a dozen small white onions. Let the whole boil half an hour over a slow fire, then add two rashers of streaky bacon, a carrot and a parsnip cut into bits, a small bunch of fine herbs, some chopped parsley, pepper, salt, and a sprinkling of vinegar. When the chops are done, and the sauce nearly consumed, dish them for table with the onions round and the pieces of bacon, &c. Mutton-Chops en Robe de Chambre. Put some mutton-chops in a fair quantity of stock, adding a bunch of parsley and green onions. When the chops are done, take them out, skim the fat off the stock, strain, and reduce it to a thick gravy, putting in the chops again for the gravy to adhere to them, then take them out and leave them to cool. Make a forcemeat with a little piece of fillet of veal, a little bit of beef, two eggs, salt, pepper, parsley, and onions cut small ; and moistened with milk ; cover each chop with the forcemeat, grate bread over them, and put them into the oven to brown. When they are a good colour drain off the fat and serve with good clear gravy. Onions a l’Etoile. Take a large Spanish onion, core it with the column cutter, then cut it down within two inches of the bottom in divisions like an orange, so that it has somewhat the appearance of a star. Make a mince of beef or mutton in the usual way, flavour it highly, and fill in the onion with it, tying the onion round till it is cooked to prevent the mince falling out. Make a hole in the centre of the mince and put some carrots and turnips, cut in Julienne strips made with a brown sauce, in which a little isinglassine has been mixed. When it is cooked cut the string and dish up with a mushroom puree round it. Pigeons en Capote. Take the number of pigeons required, clean, truss, and stuff them with a mixture made of the chopped livers, parsley, butter, and a few breadcrumbs. Place them in a stewpan with two or three slices of bacon, and stew gently for threequarters of an hour. Thicken the gravy, and add a couple of tablespoonfuls each of mushroom catsup and port-wine (the port-wine may be omitted). Use stock to stew them in. Potato Cutlets.