Broiled Veal Cutlets

Rib cutlets should always be trimmed, and the bone scraped at the end, so that it will look smooth and white. Broil them on a moderate fire, basting them occasionally with butter, and turning them often. Dish them in a circle with tomato sauce.

How To Cook Liver

Fry in a saute pan some thin slices of breakfast bacon, and when done put them on a hot dish. Fry then thin slices of liver in the same fat, which have previously been thrown into boiling water, for only a moment, and then sprinkled with flour. When well done on both sides serve them and the bacon on the same dish, and garnish them with slices, of lemon.

Boiled Mutton

This should be quite fresh. Put it in well-salted boiling water, and keep it boiling until the meat is thoroughly done. The rule is to boil it a quarter of an hour for each pound of meat. Caper sauce should be served with this dish, either in a sauce-boat or poured over the mutton. Garnish with parsley.

Boiling Or Stewing

For boiling, stewing or braising, inferior pieces of meat may be used and made very good - but remember, 1st: Be sure the water is boiling when you pour it over the meat. 2d: Stand it on the back part of the range where it will simmer. Never boil. Allow forty minutes for every pound of meat. Add salt when meat is half done.

Mutton Cutlets

Trim them well, scraping the bones. Roll them in a little melted butter or oil, season, and broil them, or they are nice rolled in egg and bread-crumbs and fried. If broiled serve them round a bed of mashed potatoes, or with tomato sauce. They are very nice with almost any kind of vegetable, such as peas or string-beans, in the centre of the dish, with the cutlets in a circle around.

How To Broil Ham

Slice the meat as thin as possible, then put it into a pan of cold water, set it on the stove, and let it come to a boil. Then have the griddle hot, and broil the ham, adding a little cayenne pepper.

How To Glaze A Cold Ham

After the ham is boiled and cold cover it with the well-beaten yolk of an egg. Sprinkle with cracker or grated stale bread, then cover again with sweet cream, and bake until brown.

A Quick Way To Broil Steak

Have a nice tenderloin steak, pound it until thin. Put it in a dry, hot skillet if you have no broiler. Have ready in a meat dish a heaping tablespoonful of butter, one teaspoon of salt, a good deal of pepper, and a little water. Set this in front of the stove. As the juice cooks out of the steak, pour it in the dish, then turn it, and brown on the other side. Saturate the steak well with the gravy and serve very hot.

Giblet Pie With Oysters

Take the giblets of two full-grown chickens or a large turkey, stew them until nearly done, then cut them up in pieces an inch in size. Have ready a pan lined with rich paste, into which pour the giblets mixed with a quart of oysters. Put in also enough of the oyster liquor to make the pie very juicy. Add flour to thicken slightly, with butter, pepper and salt, and bake until the pastry is a light brown.