Soyer's Culinary Campaign: Being Historical Reminiscences of the Late War.: With The Plain Art of Cookery for Military and Civil Institutions

glaze is handy, spread a little over the steak. Mutton, lamb, veal, pork, chops and cutlets may be done the same; as well as kidneys; also grilled fowls, pigeons--the latter may be egged and bread-crumbed. Proceed the same for cooking according to size. Any of the above may be half done before rubbing in the Chili butter. NO. 6.--FILLET DE BŒUF, PARISIAN FASHION. Cut a piece of the fillet of beef crosswise, including some fat, the thickness of an inch; beat it slightly flat with a chopper, set on a gridiron, put it on a very sharp fire, turn it two or three times; when half done, season with a quarter of a teaspoonful of salt, quarter that of pepper, put on a hot plate, rub over with an ounce of maître d’hôtel butter (as No. 2); serve up with fried potatoes. Mutton chops, veal chops, and lamb chops may be dressed similar. NO. 7.--FILLET OF BEEF, SEMI-CHATEAUBRIANT. Cut it double the thickness of the above, butter lightly over, set on the gridiron on a slowish fire, turn several times; when half done, place it nearer the fire; season with half a teaspoonful of salt, quarter one of pepper, a little cayenne, and serve with sauce à la Mussulman (as No. 17). Maître d’hôtel butter or anchovy butter may be used instead; serve fried chipped potatoes round. NO. 8.--CHOPS, SEMI-PROVENÇAL, OR MARSEILLES FASHION. When the chop is half broiled, scrape half a clove of garlic and rub over on both sides of the chop; serve with the juice of a lemon. For semi-Provençal, the clove of garlic is cut in two, and the flat part is placed at the end of a fork and rubbed on the chop. NO. 9.--CHOP OR STEAK A LA SULTANA. Add a tablespoonful of Sultana sauce in a dish to each pound of meat; place in a dish and serve; when the steak is done, turn it in it three or four times, and it will make a most delicious gravy. NO. 10.--MUSHROOM KIDNEY SANDWICH. Broil 3 plain kidneys à la Brochette to keep them