Luncheon

Sweetbreads Stewed. — Parboil a pair of large sweetbreads, then trim off the ragged parts and sinews, and cut them into neat pieces. Put them into a saucepan with just water enough to cover them ; add a little salt, two whole peppers, two whole cloves, and a small piece of bay leaf. Simmer three-quarters of an hour. Remove the sweetbreads and the seasoning. Beat up the yolks of two eggs with a gill of cream ; while beating, add the broth in spoonfuls, and also add a teaspoonful of flour which has been mixed with two tablespoonfuls of cold milk or cream ; beat all together thoroughly, and place on back of range until it thickens, but do not let it boil. Season the sweetbreads with salt and a dash of cayenne, add them to the sauce, and serve when quite hot. Sweetbreads with Scrambled Eggs. — Boil a pair of sweetbreads three-quarters of an hour ; drain and cool them. Remove all skin and sinews, and cut the sweetbreads into neat square pieces. Put them in a frying pan with a little olive oil, and when hot break over them three eggs ; mix the eggs well with the sweetbreads. Have ready a few slices of neatly-trimmed toast ; arrange the slices on a hot platter, and add the cooked ingredients. GOLOASH, HUNGARIAN STYLE. £5 MISCELLANEOUS. Goloash, Hungarian style. — This is a very good luncheon dish. Put into a frying pan half an ounce of fat, and when very hot add a tablespoonful of chopped onion, and a teaspoonful of flour ; when brown, add half a pound of tenderloin steak cut into pieces as large as dice. Cut up a medium-sized potato into pieces the same size, and add to the dish ; now add half a pint of broth or hot water, half a teaspoonful of Hungarian pepper, salt to taste, then cover, and let the dish simmer half an hour. Spring Chicken Paprika. — This is a dish which is likely to be appreciated more by people who keep late hours than others. Cut a raw spring chicken into neat pieces, and saute them three minutes in a pan ; add half a teaspoonful of paprika, and hot water enough to prevent burning; and the length of time necessary to cook the bird depends on the youth of the chicken. When done, add salt and a dust of nutmeg. Oyster and Chicken Pie. — Cut up a small chicken at the joints, remove the skin. 56 CHICKEN, ECONOMICAL USE OF. Put in a frying pan half an ounce of butter previously dredged with flour ; when hot add the chicken ; toss it about a few moments, and add a pint of hot water, season to suit the taste, and simmer slowly three-quarters of an hour. Put into a pudding dish a tablespoonful of pieces of fat bacon ; add a layer of oysters and then the pieces of chicken, another layer of oysters and the chicken broth ; add the smallest bit of mace, and cover the top with paste ; bake forty minutes ; when done brush over the top a very little melted butter. A pie made of beefsteak and oysters is a very appetizing dish, and is prepared much as the foregoing. In fact, meat and shellfish pies are always acceptable at luncheon. Chicken, Economical use of. — When a large chicken is purchased for soup, or a sauce, cut two neat slices from the breast, and dip them in beaten egg ; roll in crumbs, and fry in hot fat ; serve with sauce tartar. There will be quite enough left for other purposes.