SWEETBREAD CROQUETTES. (Paris.) Parboil, cool, and chop 4 small or 3 large sweet- breads. Cook with I ounce of butter,✪ Mutton Pie salt, pep- per, a tablespoonful of chopped onion, ^ pint of cooked mushrooms, i cup of white stock, and the yolks of 2 eggs. Add juice of a lemon, parsley, and a little nutmeg. Mix all well and roll into balls. Dip into eggs and bread-crumbs and fry in hot fat. STEWED SWEETBREADS. (England.) Parboil a pair of sweetbreads, trim them, and cut into 8 pieces. Cover with a pint of veal broth, add salt, pepper, parsley, sweet marjoram, and a 89 With a Saucepan over the Sea little mace. Cook, covered, for 40 minutes. Take out, strain the sauce, add the beaten yolks of 2 eggs. Pour it around and serve. VEAL, CUTLETS (as cooked in Venice). Chop j4 pint of mushrooms, 2 onions, some parsley, thyme, and 2 ounces of bacon. Mix with 2 ounces of butter, season it and rub it through a sieve. Cover 2 pounds veal cutlets with this on both sides; cover these with oiled paper and cook in a little stock, turning often until tender. Take off the paper, add water or stock to the sauce, yolks of 2 eggs, and juice of a lemon, skim it, strain it, and pour over the cutlets. VEAL CUTLETS (as cooked in Metz). Lard 6 fine cutlets with strips of bacon. Put in a pan with i ounce butter, 2 onions, 2 carrots, sliced, and the trimmings of the veal, some parsley, a bayleaf, and a cup of consomme. Brown the cutlets in the butter, add the rest, cook, covered, 2 hours, strain sauce, add tomatoes to it. BAKED MUTTON CHOPS. (Italy.) Braise 6 chops in stock with 2 carrots, an onion, parsley, thyme, and sweet marjoram. Let them brown, drain them, and reduce the sauce. Add to 90 With a Saucepan over the Sea it y^ cup bread-crumbs, yolk of i hard-boiled egg, 6 mushrooms, salt, and pepper. Chop this fine and dip each chop in it, then in grated Parmesan cheese. Bake in the oven until brown and serve with Tartare sauce. MUTTON CHOPS (as cooked in Southern France). Trim and season 5 cutlets ; fry them in i ounce butter. Chop 5 small onions and fry them in butter ; when soft but not brown, add the juice of a lemon, some parsley, and the yolks of 2 eggs. Stir until thick and add salt and pepper. Cover the chops on both sides with this, and lay them on a dish ; dust bread-crumbs thickly over all and bake until brown. Serve with green peas. BRAISED CHOPS. (Poland.) Trim 7 chops, fry in butter, and let them xool. Make a forcemeat of y^ pound bacon, ^ pound calPs liver, some bread-crumbs, i carrot, i onion, I bayleaf, parsley, salt, and pepper. Chop these well and cook for 10 minutes, rub through a sieve, coat the chops on both sides with it. Cover each with buttered paper and braise, in the oven, bast- ing with Yz cup of brown sauce or stock. Take oflF the paper, strain the sauce around, and serve with a border of fried potatoes. 91 With a Saucepan over the Sea LAMB CHOPS. (Madame de Maintenon.) Trim the chops, make a forcemeat of chopped ham, bread-crumbs, and mushrooms, in equal parts, mixed with onion juice, parsley, butter, and season- ing. Put a tablespoonful on each chop ; roll it in buttered paper. Bake, in a closed tin, in a hot oven, then mark them with a hot skewer, to imitate the wires of a gridiron. Serve in the papers with peas. This dish was invented to please the king whom the lady married. BPIGRAMMES OF LAMB. (A famous French entree.) Pare, season, and fry 4 lamb chops. Dip each in crumbs and broil. Take a breast of lamb, cooked in broth, remove the bones and cut it into 8 pieces. Dip each into cold Bechamel or stock made of chicken, then in crumbs and fry brown. Arrange these two alternately, chops and cutlets, overlapping, in a circle, and fill the centre with green peas, string beans, and asparagus tips, cooked, a cupful of each, and pour around a good sauce made of milk or stock, herbs, etc., as convenient.

AI-modernized reading of the original text

SWEETBREAD CROQUETTES. (Paris.) Parboil, cool, and chop 4 small or 3 large sweetbreads. Cook with I ounce of butter, salt, pepper, a tablespoonful of chopped onion, ^ pint of cooked mushrooms, i cup of white stock, and the yolks of 2 eggs. Add juice of a lemon, parsley, and a little nutmeg. Mix all well and roll into balls. Dip into eggs and bread-crumbs and fry in hot fat. STEWED SWEETBREADS. (England.) Parboil a pair of sweetbreads, trim them, and cut into 8 pieces. Cover with a pint of veal broth, add salt, pepper, parsley, sweet marjoram, and a With a Saucepan over the Sea little mace. Cook, covered, for 40 minutes. Take out, strain the sauce, add the beaten yolks of 2 eggs. Pour it around and serve. VEAL, CUTLETS (as cooked in Venice). Chop j4 pint of mushrooms, 2 onions, some parsley, thyme, and 2 ounces of bacon. Mix with 2 ounces of butter, season it and rub it through a sieve. Cover 2 pounds veal cutlets with this on both sides; cover these with oiled paper and cook in a little stock, turning often until tender. Take off the paper, add water or stock to the sauce, yolks of 2 eggs, and juice of a lemon, skim it, strain it, and pour over the cutlets. VEAL CUTLETS (as cooked in Metz). Lard 6 fine cutlets with strips of bacon. Put in a pan with i ounce butter, 2 onions, 2 carrots, sliced, and the trimmings of the veal, some parsley, a bayleaf, and a cup of consomme. Brown the cutlets in the butter, add the rest, cook, covered, 2 hours, strain sauce, add tomatoes to it. BAKED MUTTON CHOPS. (Italy.) Braise 6 chops in stock with 2 carrots, an onion, parsley, thyme, and sweet marjoram. Let them brown, drain them, and reduce the sauce. Add to With a Saucepan over the Sea it y^ cup bread-crumbs, yolk of i hard-boiled egg, 6 mushrooms, salt, and pepper. Chop this fine and dip each chop in it, then in grated Parmesan cheese. Bake in the oven until brown and serve with Tartare sauce. MUTTON CHOPS (as cooked in Southern France). Trim and season 5 cutlets ; fry them in i ounce butter. Chop 5 small onions and fry them in butter ; when soft but not brown, add the juice of a lemon, some parsley, and the yolks of 2 eggs. Stir until thick and add salt and pepper. Cover the chops on both sides with this, and lay them on a dish ; dust bread-crumbs thickly over all and bake until brown. Serve with green peas. BRAISED CHOPS. (Poland.) Trim 7 chops, fry in butter, and let them cool. Make a forcemeat of y^ pound bacon, ^ pound calPs liver, some bread-crumbs, i carrot, i onion, I bayleaf, parsley, salt, and pepper. Chop these well and cook for 10 minutes, rub through a sieve, coat the chops on both sides with it. Cover each with buttered paper and braise, in the oven, basting with Yz cup of brown sauce or stock. Take oflF the paper, strain the sauce around, and serve with a border of fried potatoes. With a Saucepan over the Sea LAMB CHOPS. (Madame de Maintenon.) Trim the chops, make a forcemeat of chopped ham, bread-crumbs, and mushrooms, in equal parts, mixed with onion juice, parsley, butter, and seasoning. Put a tablespoonful on each chop ; roll it in buttered paper. Bake, in a closed tin, in a hot oven, then mark them with a hot skewer, to imitate the wires of a gridiron. Serve in the papers with peas. This dish was invented to please the king whom the lady married. BPIGRAMMES OF LAMB. (A famous French entree.) Pare, season, and fry 4 lamb chops. Dip each in crumbs and broil. Take a breast of lamb, cooked in broth, remove the bones and cut it into 8 pieces. Dip each into cold Bechamel or stock made of chicken, then in crumbs and fry brown. Arrange these two alternately, chops and cutlets, overlapping, in a circle, and fill the centre with green peas, string beans, and asparagus tips, cooked, a cupful of each, and pour around a good sauce made of milk or stock, herbs, etc., as convenient.

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