calf 8 foot cut in two, and a pint good beef broth ; let all cook to- gether until ^avy will jelly. In another saucepan put two table- spoons beef drippings, brown the stewed onions and turnips in this, thicken with flour, and add rest of mutton broth. Put m a little vinegar and lemon peel, and let all ^cook well ; strain through a sieve ; cut six pickled cucumbers through sauce and cook. Put the meat in sauce and cook all together a few moments. Pour the gravy over the meat and serve hot. Mutton Chops, — ^The best chops are taken from the loin, but those from the rios are also excellent. Cuts from the fillet, the cen- ter cut of the hind leg, are called cutlets or steaks, while those from the shoulder are known as shoulder steaks. All may be prepared and cooked as follows: Take off the skin and trim them neatly, removing a part of the fat, and broil as directed in Broiled Meats, either plainly or breaded. If on a gridiron or flat broiler must be turned often. The bread-crumbs should be salted and peppered and may be seasoned with any chopped or powdered herbs liked ; a sprinkling of grated lemon peel or powdered mace gives a flavor liked by many. Serve with a bit of butter on each, neatly arranged in a circle aroimd iiiietea Ghops. , a mound of mashed potatoes, with currant jelly, or mushroom, onion or tomato sauce. Some first half fry or stew the chops, with any seasoning liked, and when cool bread^ them and finish by broiling, either plainly, or by wrapping them in buttered paper. They are very nice fried with minced herbs and mushrooms, then broiled. Serve with a tablespoon red currant jelly, mushroom catsup or any suitable sauce on each. Instead of broiling after covering with the seasoning and bread-crumbs, when chops are first half fried, some put them in the buttered paper and finish by setting in the oven in dripping pan until done. JUasked Mutton Chops. — Trim off all the fat from five chops from the back rib and leave a half inch of the bone of each bare at the top. Put in frying-pan and slice over them a carrot, turnip, onion and some celery, sprinkling with pepper and salt. Pour oyer all a gill of stock and cook twenty minutes over slow fire, turning the cutlets that they may cook through evenly. While cooking, rub a pint mashed potato through a sieve and put in a saucepan, drop in yolks of two eggs, and stir over the fire until well mixed. When chops are ready, roll each in potatoes so prepared and flattened with a knife upon a mixing-board to a ouarter oi an inch thick, leaving the bone bare as a handle. Place all upon a liffhtly greased bakinff- tin, brush over with a little milk or egg, and brown in very quick oven. While they are browning, heat a tablespoon butter, and add half tablespoon flour ; when smooth add one and one-half gills cold water and stir all until boiling. Add half tablespoon each catsup, Worcestershire sauce and six drops caramel and cook two minut^JA. MEATS. 427 Arrange them in a circle upon a hot platter with a pint boiled green pease in center, and strain the brown sauce around the whole. In Preparing the potato, a little flour should be sprinkled over the oard to prevent sticking. If the oven should not be hot enough to brown the chops auickly^ hold a hot salamander or fire shovel over them, as leaving tnem long in the oven dries out the potatoes and so spoils the dish.

AI-modernized reading of the original text

calf 8 foot cut in two, and a pint good beef broth ; let all cook together until gravy will jelly. In another saucepan put two tablespoons beef drippings, brown the stewed onions and turnips in this, thicken with flour, and add rest of mutton broth. Put m a little vinegar and lemon peel, and let all cook well ; strain through a sieve ; cut six pickled cucumbers through sauce and cook. Put the meat in sauce and cook all together a few moments. Pour the gravy over the meat and serve hot. Mutton Chops, — ^The best chops are taken from the loin, but those from the rios are also excellent. Cuts from the fillet, the center cut of the hind leg, are called cutlets or steaks, while those from the shoulder are known as shoulder steaks. All may be prepared and cooked as follows: Take off the skin and trim them neatly, removing a part of the fat, and broil as directed in Broiled Meats, either plainly or breaded. If on a gridiron or flat broiler must be turned often. The bread-crumbs should be salted and peppered and may be seasoned with any chopped or powdered herbs liked ; a sprinkling of grated lemon peel or powdered mace gives a flavor liked by many. Serve with a bit of butter on each, neatly arranged in a circle around minted Chops. , a mound of mashed potatoes, with currant jelly, or mushroom, onion or tomato sauce. Some first half fry or stew the chops, with any seasoning liked, and when cool bread them and finish by broiling, either plainly, or by wrapping them in buttered paper. They are very nice fried with minced herbs and mushrooms, then broiled. Serve with a tablespoon red currant jelly, mushroom catsup or any suitable sauce on each. Instead of broiling after covering with the seasoning and bread-crumbs, when chops are first half fried, some put them in the buttered paper and finish by setting in the oven in dripping pan until done. JUasked Mutton Chops. — Trim off all the fat from five chops from the back rib and leave a half inch of the bone of each bare at the top. Put in frying-pan and slice over them a carrot, turnip, onion and some celery, sprinkling with pepper and salt. Pour oyer all a gill of stock and cook twenty minutes over slow fire, turning the cutlets that they may cook through evenly. While cooking, rub a pint mashed potato through a sieve and put in a saucepan, drop in yolks of two eggs, and stir over the fire until well mixed. When chops are ready, roll each in potatoes so prepared and flattened with a knife upon a mixing-bboard to a ouarter oi an inch thick, leaving the bone bare as a handle. Place all upon a liffhtly greased bakinfftin, brush over with a little milk or egg, and brown in very quick oven. While they are browning, heat a tablespoon butter, and add half tablespoon flour ; when smooth add one and one-half gills cold water and stir all until boiling. Add half tablespoon each catsup, Worcestershire sauce and six drops caramel and cook two minutes. Arrange them in a circle upon a hot platter with a pint boiled green pease in center, and strain the brown sauce around the whole. In Preparing the potato, a little flour should be sprinkled over the oard to prevent sticking. If the oven should not be hot enough to brown the chops quickly, hold a hot salamander or fire shovel over them, as leaving tnem long in the oven dries out the potatoes and so spoils the dish.

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