High living

VEAL CUTLETS A LA TOULOUSE — Cut some pieces of veal and fry in a little butter until brown. Make a puree of one-half pound of Italian chestnuts, by parboiling, skinning, and boiling in a cup of milk until soft enough to rub through a sieve. Cook again with a little milk, one tablespoonful of butter and salt to taste, until it thickens. Cover the cutlet on each side with a spoonful of this puree and lay on ice to stiffen. When cold dip in fine crumbs, then in egg and more bread crumbs, and fry in deep fat. Serve with Bechamel or cream sauce. LOMO — Cut two pounds of fresh pork loin into nice flat pieces large enough for a portion. Marinate for two hours in a tablespoonful of vinegar, a little chopped tanagon, a clove of chopped garlic, and a chopped pepper (seeds removed), then broil and serve on a bed of mashed potatoes. BEEF A LA MILANAISE — Have five pounds of the upper round of beef tied in a neat roll. With a carving steel pierce it through in eight or ten places, and insert sticks of macaroni and fat salt pork alternating in the holes. Sear it in hot lard all over, place in a deep casserole or saucepan, and cover with the following sauce : Soak two ounces of dried mushrooms in one pint of hot water for one hour, then drain carefully and chop. Heat two tablespoonfuls of olive oil, and fry in it one large chopped onion until yellow, then add two chopped tomatoes, the mushrooms, two sliced green peppers and the water in which the mushrooms have soaked, one teaspoonful of kitchen bouquet, one cupful of white wine, one cupful of ripe olives, salt and Tabasco sauce to taste. Simmer all together five minutes, then pour over the beef ; cover tightly and bake slowly in the oven, basting frequently. When tender place the beef on a platter and surround it with spaghetti which has been mixed with the sauce. If the sauce has been reduced too much, thin with soup stock. DEVILED MEAT — Make a batter of two tablespoonfuls of dry mustard, three tablespoonfuls of flour, two eggs, salt and cayenne pepper, one teaspoonful of sweet oil and one of vinegar. Cut any kind of cold meat in slices and let soak in this batter, then fry light brown in lard. Pour the batter that is left into one cupful of hot soup stock or water ; add a small piece of butter and bring to a boil slowly. When it has thickened, pour over the meat, and serve. Cut gashes in cold turkey legs (the drumstick and second joint), rub this mixture well in, and broil for breakfast. CHANFAINA OF LIVER (Spanish) — Boil in salted water for three minutes one pound of lamb's liver. Drain and cut in small cubes. Chop fine one onion, one tablespoonful of parsley, six sprigs of mint, add two cloves, a few cumin seeds, one-half teaspoonful of cinnamon, a pinch of Spanish saffron, a dash of Tabasco sauce, one tablespoonful of olive oil and one cupful of soup stock. Add one cupful of bread crumbs which have been soaked in hot water, drained and highly seasoned. Mix all with the liver and bring to a boil. Serve with Spanish rice. HACHIS A LA TOULOUSAINE (Italian Hash) — Chop one pint of cold roast beef with a calf's brain which has been parboiled. Add two tablespoonfuls of melted butter and one tablespoonful of anchovy sauce,