Paper-bag cookery

Mouton Grille a l’lndienne.— Underdone mutton for which no other use can be found may be turned into a very nice broil as follows : Cut a sufficient number of slices from a leg of mutton, and cut into rounds or squares. Melt a piece of butter about the size of a large walnut on a plate in the oven. Add to it a teaspoonful of Harvey’s Sauce, and salt to taste. Mix thoroughly, and leave the slices of mutton in the mixture for at least an hour before they are required. Have ready a number of fried croutons, allowing one to each piece of mutton ; place the latter on these, put them in a well-greased paperbag. Put bag on broiler, cook for 8 minutes and serve at once, accompanied by Portugaise sauce — passed separately — and mashed potatoes. Instructions for Portugaise sauce is given in the first recipe. Beef and veal, but more especially the former, are also excellent, treated after the foregoing fashion. Horseradish sauce should be served with these in place of sauce Portugaise. Cold Fish. — Take off all flesh from the fish bones. Mash up a few potatoes. Season to taste. Grease paper-bag. Place mashed potatoes at the bottom, flat. Put one teaspoonful of flour on the top of the fish, three tablespoonfuls of milk, salt and pepper, a little chopped parsley (if desired), anchovy or other sauce. Mix together. Place the mixture on top of the potato and put in the bag. Seal up, and place on the broiler. Allow 15 minutes in a hot oven. Cold Meat or Poultry can be done the same way, but omit milk, and substitute the same quantity of water or stock, and add an onion or shallot (not cut up). BREAKFAST DISHES The following breakfast dishes will form a pleasant variation in the ordinary bill of fare for the morning meal. Eggs aux Tomates. — Butter a bag thickly. Put into it half a pint of thick tomato catsup and a lump of butter the size of a walnut. Cook in a hot oven for io minutes. Cut a square from the center of the bag and break in one by one four eggs. Cook for 5 to 4 minutes. Dish up. Cut away the top of the bag only and serve at once. Eggs a la Bechamel. — Boil four eggs hard. Throw them into cold water. Shell them, cut each in halves. Grease a bag thickly. Put in the eggs. Add a gill of cream, pepper and salt to taste, and a tiny dust of powdered mace. Make hot gently for 5 minutes, and serve on squares of lightly buttered toast. Merluche fume la Milanaise. — Take a pound of filletted dried haddock. Dust lightly with black pepper. Grease a bag. Put in the fillets of haddock. Pour over them the contents of half a pint of tomato catsup. Cook for 18 minutes ; dish upon a very hot dish, and serve with plenty of well-buttered toast passed separately. Kippered Mackerel Fines Herbes. — Place the fillets of mackerel in a deep, clean dish. Just cover them with boiling water. Leave for an instant. Take out and dry. Dust well with coarse black pepper and put on top of each fillet half a teaspoonful of minced chives and parsley (or finely-minced onion failing chives) and a bit of butter the size of a small walnut. Grease a bag, put in the fillets, and cook for 20 minutes in a hot oven. Take out and serve with brown bread and butter.