Luncheon

Roast Tenderloin of Beef. — Select a piece cut from the largest end of the tenderloin, trim off most of the fat, and cut away the tough case-like covering. Lard it nicely, put it in a baking tin, surround it with a few young carrots, turnips, and potatoes ; season nicely with salt, pepper, and the slightest suspicion of nutmeg. Add a little hot water or stock, and bake. When done put the pan on top of the range, pour in half a pint of hot water, and let it simmer a moment, then strain into a frying pan ; add half a gill of sherry and a teaspoonful of browned flour ; simmer and stir ; when quite thick add a few chopped mushrooms, and serve with the meat. Lamb's Liver. — This is a tidbit rarely served at the tables of private families, but we 62 lamb's liver, saute, with potatoes. recommend it when obtainable. It is not only tender, but it has a delicate flavor which is highly appreciated by epicures. Cut into thin slices, and fried or broiled, it is quite acceptable. When served en brochette it will be found an excellent luncheon dish. Lamb's Liver, saute, with Potatoes. — Cut the liver into thin slices, and cut the slices into small square dice. Peel a few raw potatoes, and cut them into dice the size of the pieces of liver. Put into a pan a little dripping, and add the pieces of liver. Put into another pan an equal amount of potatoes and dripping. Cook both about five minutes, and add the potatoes to the liver. Now add a gill of broth or hot water, and cover the pan ; let simmer twenty-five minutes, and, should the liquid evaporate, add a little more to it. When the potatoes are tender, the dish is cooked. Then turn it into a hot dish, add salt and pepper, and strew over the top a few blades of chives cut with scissors. Lamb's Liver au Gratin. — Prepare and cook the dish as in the foregoing recipe. Then put it into a small tin, and strew over it a layer of grated cheese ; put into an oven, and, when brown, serve in the dish in which it was cooked. COLD TONGUE. 63 Cold Tongue. — Cold tongue may be prepared for the luncheon table as in the recipes for cold ham, also as a curry, and as a salad it is delightful. When cut up small and cooked with eggs, and then served on toast, it is very nice ; one could not possibly object to it cooked as follows : — Cold Tongue with Nudels. — Cut into long, thin strips, six slices of cold tongue, simmer them for five minutes in hot water. Boil half a pound of broad nudels (which are obtained from the grocers) in milk enough to just cover ; simmer fifteen minutes, and drain. Butter a mould or small baking tin, and fine it with the nudels ; add a thin layer of the tongue and a layer of sliced mushrooms, another layer of nudels, and so on until the ingredients are used. Season with white pepper and very little salt ; add the milk in which the nudels were boiled ; strew over the top a thin layer of bread crumbs, and over these a liberal layer of grated cheese ; bake a delicate brown, and I am certain it will please. Nudels. — Germans are celebrated for " Nudels," or home-made macaroni, which take the place of the Italian preparations, and have the advantage of one's knowing their composition when they are made at home. Work into two beaten 64 VENISON STEAK, SAUCE BEARNAISE.