No. 285. Beef Steak Farci, Baked

40 cts.

A : 2 lbs. sirloin steak, 1/2 inch thick ;

B : 1 c. bread-crumbs, 1 tbsp. butter, 1 tbsp. parsley and \ tbsp. onion, minced, 1/2 tsp. salt, dash pepper and cayenne, 1/2 tsp. Kitchen Bouquet, moisten with stock ;

C : \ c. stock ;

D: Brown Sauce No. 230 (Brown Sauce) and 1 tbsp. Worcestershire sauce.

Mix B thoroughly, spread over A, roll and skewer or tie with string, put on rack in roasting-pan, add C, bake an hour, basting often. Place on hot dish, remove with D and serve cut in slices.

No. 286. Ham Supreme, Boiled

$1.75.

A : 8 lb. pig ham :

B : 1 onion, 1 carrot, 6 cloves, 6 pepper-corns, and leaf :

C : 1 pt. white wine, cider, champagne, or acidulal water.

Clean A with brush and borax water, soak over night, put

B in kettle, add A. cover with cold water and simmer 4 then add (' and cook until tender, remove A. trim and brush with Glaze No. 226 (Glaze to Cover Meats, Entrees, o), reduce liquor to 1 pt., strain, cool, and remove fat, reheat, add to 1 tbsp. butter and 1 of flour browned together and serve in a boat.

Ham Supreme, Baked.

A : 1/2 c. liquor from ham, 1/2 c. sherry or Madeira;

B : 1 tbsp. brown sugar, 2 tbsps. sherry, mixed.

Boil only 2 hours, omitting cider or champagne, remove skin, place on rack in baking-pan, baste with A. bake 2 or 3 hours, cover with B, brown in the oven and serve. Liquor from pan may be strained, cooled, fat removed, reheated served in a boat.

No. 287. Lamb Chops, Breaded and Fried

55 cts.

A : 6 large French chops :

B : 2 tbsps. melted butter. 1/4 tsp. salt. dash paprica or cayenne ;

C:2 tbsps. hot butter, h an onion, sliced, and 4 tl>-1 flour. brown slightly, add 1 c. hot milk or stock, 1/8 tip. salt, dash cayenne and nutmeg, boil and cool : D : 1 c. bread-crumbs soaked in 1/2 c. hot milk. 1 tbsp. tongue or ham chopped tine. 1 tbsp. parsley, mil tsp. salt, 1/4 tsp. paprica or dash cayenne, and 1 mix and cool. Broil A 5 m., dip in B, when cool cover with C or D, when very cold crumb, egg and crumb and plunge in hot fat, or omit C and D, crumb and fry. Serve around a Puree of Green Peas No. 336 (Green Pea Puree or Timbales).

No. 288. Lamb Chops, with Champagne Sauce

45 cts.

A : 6 large French chops ;

B : Champagne Sauce No. 238 (Champagne Sauce, for Ham).

Trim and flatten A, dust with salt and pepper, egg and crumb and saute in 2 tbsps. butter, put paper frills on ends, arrange around B in centre of dish.

No. 289. Lamb Chops Soubise, Broiled

55 cts.

A : 6 large French chops ;

B : 2 tbsps. melted butter, 1/8 tsp. salt, dash pepper and

\ c. fine bread-crumbs ;

C : Onion or Soubise Sauce No. 252 (Onion or Soubise Sauce).

Flatten A, dip in B, broil 10 m., turning often, serve with C.

No. 290. Lamb Chops Supreme, Broiled or Sauted

$1.00.

A : 6 thick French chops;

B : 6 slices of truffle, or 3 truffles chopped, or 2 tbsps. butter browned with 1 of flour, and 1/2 c. chopped mushrooms, 1/4 tsp. Kitchen Bouquet, 1/2 tsp. parsley, minced, dash cayenne and nutmeg, enough stock or cream to moisten, when boiling remove from fire and cool; C : 6 pieces toast, spread with pate de foie gras ; D : Madeira Sauce No. 247 (Madeira Sauce).

Slit A to bone, spread with B, fasten together with wooden toothpicks, egg and crumb and saute in butter 5 m. on each side, arrange on C, and pour over D and serve.