Mutton, Rechauffe

Cut cold roasted or boiled mutton in slices about half an inch thick, and cover both sides with sauce made in this way: Put two table-spoonfuls of butter in the frying-pan, and when melted, add one of flour. Stir until smooth. Add, gradually, one cupful of stock, and two table-spoonfuls of glaze. Boil for one minute, and stir in the yolks of two eggs. Season with salt, pepper and one table-spoonful of lemon juice, and remove from the fire at once. Season the mutton with salt and pepper, and as soon as the sauce begins to cool, dip both sides of the slices in it, and roll them in fine bread crumbs. Beat one whole egg and the two whites together. Dip the sauced mutton in this and again in the crumbs. Fry in boiling fat for two minutes. Drain on brown paper, and serve with either tomato, Tartare or Hollandaise sauce. Any kind of cold meat can be served in this manner.

Chicken In Jelly

A little cold chicken (about one pint), one cupful of water or stock, one-fifth of a box of gelatine, half a teaspoonful of curry powder, salt, pepper. Cut the meat from the bones of a chicken left from dinner. Put the bones on with water to cover, and boil down to one cupful. Put the gelatine to soak in one-fourth of a cupful of cold water. When the stock is reduced as much as is necessary, strain and season. Add the curry and chicken. Season, and simmer ten minutes; then add the gelatine, and stir on the table until it is dissolved. Turn all into a mould, and set away to harden. This makes a nice relish for tea or lunch. If you have mushrooms, omit the curry, and cut.four of them into dice. Stir in-to the mixture while cooking. This dish can be varied by using the whites of hard-boiled eggs, or bits of boiled ham. To serve : Dip the mould in warm water, and turn out on the dish. Garnish with parsley.

Chicken Cutlets

Season pieces of cold chicken or turkey with salt and pepper. Dip in melted butter; let this cool on the meat, and dip in beaten egg and in fine bread crumbs. Fry in butter till a delicate brown. Serve on slices of hot toast, with either a white or curry sauce poured around. Pieces of cold veal make a nice dish, if prepared in this manner.

Broiled Liver

Cut in slices and dip in melted butter, and lightly in flour. Broil over a bright fire eight or ten minutes.

Liver, Fried in Crumbs. Season slices with salt and pepper. Dip in beaten egg and very fine cracker crumbs. Fry six minutes in boiling lard.

Liver And Bacon

Cut in slices, season with salt and pepper, and cut again into small squares. Place on a skewer pieces of liver and bacon, alternating. Fry five minutes in boiling fat. Slip off of the skewer on to toasted bread, and serve immediately.

Liver, Saute

Cut the liver in thin slices. Season with salt and pepper. Heat together in a small frying-pan two table-spoonfuls of butter and a large one of flour. Lay in the liver, and brown it on both sides. Add a teaspoonful of chopped parsley, two table-spoonfuls of water and one of wine. Taste to see if salt enough. Boil up once, and serve.