The Art of Cookery Made Easy and Refined

pieces, season with pepper and salt, put them into the bason with blanched oysters and slices of potatoes alternately (or slices of onions, if approved). Cover the top with paste, and tie a cloth over the bason. Boil the pudding (if of a middling size) two hours; and when it is to be served up put into it a little cullis and ketchup. _Oyster Sauce for Beef Steaks._ BLANCH a pint of oysters, and preserve their liquor; then wash and beard them, and put their liquor into a stewpan with india soy and ketchup, a small quantity of each, and a quarter of a pound of fresh butter. Set them over a fire, and when nearly boiling thicken with flour and water; season to the palate with a little cayenne pepper, salt, and lemon juice; strain it to the oysters, and stew them gently five minutes. _To dress Mutton, Lamb, or Pork Chops in a plain Manner._ CUT a loin of mutton, lamb, or pork, into chops of a middling thickness; beat them with a chopper, trim off a sufficient quantity of the bone and fat; then season with pepper and salt, broil them over a clear moderate fire, and serve them up very hot with gravy. N. B. Lamb chops may have stewed spinach or fried parsley underneath. _To dress Veal Cutlets._ BEAT the cutlets with a chopper, and cut them into middling-sized pieces; then strew on each side of them a mixture of breadcrumbs, chopped parsley and thyme, grated nutmeg, pepper and salt, and broil them over a clear fire till done and of a nice colour. Serve them up with cullis sauce and ketchup in it, or stewed mushrooms and cullis. Rashers of broiled bacon and fried oysters (a few of each if approved) may be put round the cutlets or chops, which may be done in the same manner. _Minced Veal for a Dish._ CUT into small pieces ready dressed veal, put it into a stewpan, add to it a very small quantity of grated lemon peel and a little benshamelle; season to the palate with