The thorough good cook

Pork chops are cut from the neck or loin. They require a great deal of the fire. They must be served broiling hot and with a hot gravy, with which a teas])oonful of made mustard and a little dry sage, pulverised, may be mixed. Robert sauce possesses still more gusto for thoroughbred pork-eaters. Stewed cabbage may be served with the chops. I may here remark that bacon may be nicely broiled over a slow fire in a sheet of paper, tucked np in form of a small dripping-pan. 49. Beef Steak, Saute, with Madeira. Pick out the skin and nerves from your steaks and cut them into equal scollops ; beat them and trim them into the form of a round ; melt some butter in a saute-pan, and lightly cook the steaks in it. When they are clone of a nice light colour, arrange them on a dish in the form of a crown, drain the butter from the pan, and put the liquor by ; then add a glass of Madeira, and reduce with a little veal glaze and a little Spanish sauce (p. 347), adding also a small quantity of pimento butter. When your sauce is of a nice dark colour, strain it through a sieve, and serve it with the steaks. 50. Chateaubriand Steak. Cut the fillet of beef one and a half to two inches thick ; trim off all unnecessary fat, and skin ; season with salt, pepper and salad oil, and let it lie in the seasoning for at least one hour before cooking : then put it on oiled straws, between two thin slices from the neck of beef, which can afterwards be used up in other ways, and cook for twelve or fifteen minutes over a bright fire; dish it up, and serve with fried potatoes, and a sauce prepared thus : — Put a glassful of white wine in a stew-pan ; then mix into it one ounce of glaze and four tablespoonfuls of brown sauce (p. 329) ; boil up together, and add by degrees two ounces of fresh butter, working it in bit by bit ; when the butter has dissolved, mix in a teaspoonful of chopped parsley, half the juice of a lemon, and a tiny pinch of castor sugar. Pour over the meat and serve at once. The fillet is best when grilled. 51. Beef-steak Fie. Beat some rump steaks with a rolling-pin, and season them with pepper and salt. Put a good crust round the side, lay in the steaks, with as much water as will half fill the dish. Put on the cover, and let it be thoroughly baked. Another Way. Take three pounds of tender steaks, and cut them into small pieces. Chop six shallots and mix them with half an ounce of pepper and salt ; strew some over the bottom of the dish, then put in a layer of steaks, then another of the seasoning and so on till the dish is full. Add half a gill of mushroom catsup and the same quantity of gravy, or red port; cover with paste and bake for two hours. Large oysters, that have been parboiled and bearded, will form an agreeable addition, and their liquor may be used instead of the catsup and wine. 52. Beef Balls. Mince very finely a piece of tender beef, fat and lean ; mince an onion Avith some boiled parsley; add grated breadcrumbs, and season with pepper, salt, grated nutmeg, and lemon-peel ; mix all together, and moisten it with a beaten egg ; roll it into balls, Hour, and fry them in boiling fresh dripping. Serve them with fried bread-crumbs, or with a thickened brown gravy.