365 breakfast dishes

stock (that in which the mutton was cooked will do) and a teaspoonful of Worcestershire sauce ; let the meat stand two or three hours. Make a cup and a half of rather thick sauce ; add the meat and such liquid as has not been absorbed, salt and pepper, and a tablespoonful of capers or fine chopped cucumber pickles. Let stand without boiling until very hot. Serve on toast. — From **The Boston Cooking School Magazine.*' 19. — Stewed Squabs. Clean, tie down the legs and wings and put a piece of bacon on the breast of each bird. Put a few slices of bacon in the bottom of a kettle and put the squabs on them ; cover with stock and let them stew gently until tender. Serve on toast and pour the stock slightly thickened around them. 20. — Minced Calf's Liver. Cut liver into small dice and fry with a little salt pork ; cover with boiling water and simmer gently for 15 or 20 minutes. Take out the liver, lay it on slices of toast. Thicken the gravy with flour and yi cupful of finecut celery. March* 21. — Codfish on Toast. Soak a cupful of shredded codfish in cold water for an hour ; let it come to a boil, drain through a colander ; put it into a saucepan with I cup of milk, season with pepper, a little butter and a little flour to thicken ; let it boil up once and serve on slices of toast. 22. — Broiled Ham and Eggs. Slice the ham very thin, take off the rind, and wash the slices in cold water. Broil carefully and place on a hot platter. Break as many eggs as you require into a pan of boiling water ; when the white of the egg is done dip out carefully and lay the egg on the bacon. Sprinkle pepper and salt over each egg and serve. 23. — Lamb Chops with Truffles. Make a deep cut in the centre of each chop used and insert a slice of truffle ; season with a little salt and pepper, dip the chop in egg and bread crumbs, fry in deep fat until a golden brown ; place each chop on a slice of fried bread neatly trimmed and pour the following sauce around them. Madeira Sauce. — Place 2 ozs. of butter in a saucepan, mix March. in 2 tablespoonfuls of flour and cook quickly for 5 or lo minutes until it is a rich brown j then add i wine-giass of Madeira wine. 24.— Shad Roe. Cook the roe in salted boiling water for about 10 minutes, to whiuh has been added J tablespoonful of vinegar. Drain, roll it in beaten egg and then in crumbs ; season with salt and pepper and fry until nicely browned. 25.— Braised Beef in Gravy. Chop ^ a green pepper, after removing the seeds. Cook in a tablespoonful of builer, a few minutes ; then add a cup of the brown sauce made for the meat when it was first served. When boiling add a few drops only of Worcestershire sauce and a cup of thin slices of meat from which all skin and gristle have been removed. Do not let boil but serve as soon as thoroughly heated. — From "The Boston Cooking School Magazine," 26. — Cod Baked with Tomato Sauce. Make a pint of tomato sauce, lay on a baking pan a thick slice of codfish, baste with part of the sauce. Bake in a hot oven March, until done, basting frequently. Serve the sauce around the fish. 27. — Hungarian Kidney. Wash a good-sized beef kidney and with a sharp knife cut off tlie outer part of each lobe, rejecting the central, purplish portion and tubes. In a saucepan put i tablespoonful and a half of butter, J^ of a teasiioonful of salt, J^ of a teaspoonful of white pepper. When hot add the pieces of kidney, shake and cook fast for 5 minutes, add 4 tablespoonfuls of good beef stock, 1 tablespoonfuls of sherry and i tablespoonful of finely chopped mushrooms; cover and simmer for 10 minutes. Mix together ihe yolks of 2 raw eggs and ^ of a cupful of milk; add to the contents of the saucepan ; stir until the sauce begins to thicken, then take at once from the fire and serve in a hot dish. — From " Table Talk," Philadelphia.