Paper-bag cookery

large tablespoonful of flour, three finely chopped onions, a large teaspoonful of Madras curry paste or curry powder, a teaspoonful of light brown sugar, a chopped apple, two large tablespoonfuls of well-washed rice, and a pint of milk. Place in a paper-bag, seal up, and cook in a moderate oven for 45 minutes. Fillet de Boeuf h la Mirande. — Take a pound and a-half of rump steak, and cut it into neat slices about three-eighths of an inch thick and two and a-half inches long and broad. Dust each of these lightly with black pepper; melt an ounce of butter and skim it free from froth ; add to it as much finely minced garlic as will go on the point of a very small knife. Lay the fillets in this, and let them steep for an hour, turning frequently (the dish must stand in a warm place or the butter will set). Then take out, put in a well-buttered bag and place on the broiler in the oven, leaving it to cook for half an-hour. Meanwhile, knead an ounce of flour with an ounce of butter, add to it by degrees half a pint of strong, well-flavored stock, place in a clean saucepan, and stir all one way until it is the consistency of cream ; then add to it half a pound of previously cooked mushrooms, the juice of half a lemon freed from seeds, a teaspoonful of China soy, and a couple of drops of anchovy essence. Make very hot. Pile up the mushrooms in the center of a hot entree dish, arrange the fillets round and garnish with a wall of mashed potatoes. Serve at once. Veal cutlet is also excellent cooked after this recipe, and so, too, is mutton steak. Croustades de Faisan & la Royale. — Take the remains of a cold roast pheasant; free it from skin and bone, and cut it into neat, small squares. Have ready a little wellflavored brown sauce — sauce Madere is excellent for this purpose — add the pieces of pheasant to it, and make very hot in a wellgreased bag. Have ready also half a dozen freshly fried croustades, and note that they should be very hot, too. Fill each with the above mixture, garnish with stoned olives which have been heated in a little sherry, and serve at once. The remains of a cold partridge are excellent heated in this fashion; so, too, is duck, but in this latter case a sauce piquante should be used in place of brown or sauce Madere, as otherwise the croustade would be too rich for most people’s liking. If a bag is used for this rechauffe it is impossible to tell it fiotn freshly cooked game. Chops a la Paysanne. — Take from four to eight chops, mutton or lamb. Trim them of all superfluous fat. Scrape the bones neatly. Dust them with a little minced shallot and spiced seasoning, i.e., pepper, salt and a tiny grate of nutmeg, and a little celery salt mixed. Grease a bag thickly. Put in the chops. Add to them half a pint of halfcooked peas, an ounce of bacon (flank will do), cut small, a pound of new potatoes, and half a pint of stock or water. Note.— If four chops only are used a gill of stock will be sufficient. Fold over the bag. Put on the broiler and cook in a moderately hot oven for an hour. Open bag. Empty out into a very hot dish. Arrange the peas and potatoes into a border with a heated fork. Stir up the gravy, and send to table. Note that the potatoes must be also parboiled before being put into the bag.