A few chopped oysters added to the gravy will be a great addition. Or you may lay each olive on a thin slice of fat pork, roll it up, tie it, dip it in flour, and bake in a quick oven until beautifully brown. To Wakm oyer Cold Mutton".— An excellent and simple way is to cut it, if loin, into chops, or leg, into 8o Culture and Cooking, thick coUops^ and dip each into ^gg well beaten with a tablespoonful of milk, then mfine bread-crumbs and fry in plenty of very hot fat✪ Warming Over Cold Mutton. If your crumbs are not yery fine and even, the larger crumbs will fall off, and the appearance be spoilt. These chops will be almost as nice, if quickly fried, as fresh cooked ones. They will also be excellent if, instead of being breaded, they are dipped into thick batter (see recipe) and fried brown in the same way. This method answers for any kind of meat, chicken thus warmed over being especially good. The batter, or egg and bread- crumbs form a sort of crust which keeps it tender and juicy. Any attempt to fry cold meat without either re- sults in a hard, stringy, uneatable dish. White Meat of any kind is excellent warmed over in a little milk, in which you have cut a large onion, and, if you like it, a slice of salt pork or ham, and a little sliced cucumber, if it is summer; thicken with the yolks of one or two eggs, added after the whole has simmered twenty minutes ; take care the egg thickens in the gravy, but does not hoil, or it will curdle. If it is in winter, chop a teaspoonful of pickled cucumber or capers✪ Warming Over White Meat and add just on going to table. In summer when you have the sliced cucumber, squeeze half a lemon into the gravy, the last thing, to give the requisite dash of acid. You may vary the above by adding sometimes a few chopped oysters ; at others, mushrooms, or celery. The last must be put in with the onion and before the meat. Deviled Meat. — Our better halves are usually fond of this, especially for breakfast or lunch. For this dish take a pair of turkey or chicken drumsticks or some nice thick wedges of underdone beef or mutton, Warming Over. 8i score them deeply with a knife and rub them over with a sauce made thus: A teaspoonful of yinegar, the same of Harvey or Worcestershire sauce, the same of mustard, a little cayenne, and a tablespoonful of salad oil, or but- ter melted ; mix all till like cream, and take care your meat is thoroughly moistened all over with the mixture, then rub your gridiron with butter. See that the fire is clear, and while the gridiron is getting hot, chop a tea- spoonful of parsley very fine, mix it up with a piece of butter the size of a walnut✪ Deviled Meat, and lay this in a dish which you will put to get hot. Then put the meat to be grilled on the fire and turn often, so that it will not burn; when hot through and brown, lay it in the hot dish, lay an- other hot dish over it, and serve as quickly as possible with hot plates.

AI-modernized reading of the original text

A few chopped oysters added to the gravy will be a great addition. Or you may lay each olive on a thin slice of fat pork, roll it up, tie it, dip it in flour, and bake in a quick oven until beautifully brown. To Warm over Cold Mutton.— An excellent and simple way is to cut it, if loin, into chops, or leg, into 8o Culture and Cooking, thick collops, and dip each into egg well beaten with a tablespoonful of milk, then in fine bread-crumbs and fry in plenty of very hot fat. If your crumbs are not very fine and even, the larger crumbs will fall off, and the appearance be spoilt. These chops will be almost as nice, if quickly fried, as fresh cooked ones. They will also be excellent if, instead of being breaded, they are dipped into thick batter (see recipe) and fried brown in the same way. This method answers for any kind of meat, chicken thus warmed over being especially good. The batter, or egg and breadcrumbs form a sort of crust which keeps it tender and juicy. Any attempt to fry cold meat without either results in a hard, stringy, uneatable dish. White Meat of any kind is excellent warmed over in a little milk, in which you have cut a large onion, and, if you like it, a slice of salt pork or ham, and a little sliced cucumber, if it is summer; thicken with the yolks of one or two eggs, added after the whole has simmered twenty minutes ; take care the egg thickens in the gravy, but does not boil, or it will curdle. If it is in winter, chop a teaspoonful of pickled cucumber or capers and add just on going to table. In summer when you have the sliced cucumber, squeeze half a lemon into the gravy, the last thing, to give the requisite dash of acid. You may vary the above by adding sometimes a few chopped oysters ; at others, mushrooms, or celery. The last must be put in with the onion and before the meat. Deviled Meat. — Our better halves are usually fond of this, especially for breakfast or lunch. For this dish take a pair of turkey or chicken drumsticks or some nice thick wedges of underdone beef or mutton, Warming Over. 8i score them deeply with a knife and rub them over with a sauce made thus: a teaspoonful of vinegar, the same of Harvey or Worcestershire sauce, the same of mustard, a little cayenne, and a tablespoonful of salad oil, or butter melted ; mix all till like cream, and take care your meat is thoroughly moistened all over with the mixture, then rub your gridiron with butter. See that the fire is clear, and while the gridiron is getting hot, chop a teaspoonful of parsley very fine, mix it up with a piece of butter the size of a walnut, and lay this in a dish which you will put to get hot. Then put the meat to be grilled on the fire and turn often, so that it will not burn; when hot through and brown, lay it in the hot dish, lay another hot dish over it, and serve as quickly as possible with hot plates.

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