Mutton-Chop

Scrape the bone, and trim the chop into good shape; this adds much to the appearance, and requires but little time for one chop. Rub a little butter on both sides, and broil it carefully, having it well done; season it as explained for beefsteak. It can be garnished in the same way.

Breast Of Chicken

Choose a tender chicken, and cut out the breast; season it, rub a little butter around it, and throw it on a fire of live coals which is not too hot. Watch it constantly, turning it around to cook evenly on all sides. If skillfully done, the surface will be very little charred, and the inside meat will be more tender and juicy than if cooked in any other way. Cut off such parts as may be much crisped. Season with batter, pepper, and salt. Form the breast into a cutlet, with the leg, as described on page 175. Rub it with butter, and broil it carefully on the gridiron. Garnish it with rice steamed with rich milk. It is especially nice with tomato-sauce.

Chicken Boiled

The second joint of a leg of chicken thrown into a little salted boiling water, or into stock, makes a delicious dish, with a chicken-sauce (see page 123) poured over it. I think this second joint is more tender, and has more flavor, than the breast

Venison Steak. A tender cut from a venison steak should be broiled the same as a beefsteak. It is nice with mashed potatoes (à la neige), or a currant-jelly, or a tomato-sauce around it.

How To Prepare A Bird

I remember the effects of a quail so well, eaten when very ill, that I have a decided disinclination to mention the word "bird" in association with "invalid dishes" at all. But there is a difference in the tenderness of birds, of course; and, then, a bird need not be swallowed whole, if one should be ever so hungry. If a bird is to be served, be sure that it is a tender one. Broil it carefully, or cook it whole in this manner: Put it into a close-covered vessel holding a little boiling water, and place it over a very hot fire; steam it for a few minutes; then brown it in the oven, basting it very frequently. Serve a tomato, currant-jelly, or wine sauce around it.

Invalida Bills Of Fare

(When a laxative diet is not objectionable.)

Breakfast

Oatmeal porridge. A poached egg on toast.

Pinner (at half-past twelve o'clock).

Beefsteak and mashed baked potatoes; toasted Graham crackers.

Dessert: Sea-moss blanc-mange.

Tea

Boston brown-bread cut into slices, with cream poured over.

A baked apple.

Breakfast. Hominy grits; a mutton-chop, with tomato-sauce.

Dlnner

A chicken broth, quite thick with rice, and some pieces of chicken in it.

Wafers.

Dessert: A raw egg, arranged as in receipt on page 322, with sherry wine.

Tea. Milk-toast.

Breakfast

Oatmeal porridge. The second joint of a leg of chicken cooked on the coals and served with pease around it

Dinner

Beef broth, thick with tapioca. Graham wafers.

Dessert: Boiled parched rice, with cream.

Tea

Corn-meal mush, with cream and sugar.