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

turning them; cut some paper in the shape of a heart, large enough to envelope one chop, oil it well, put a tablespoonful of the sauce on the paper, then place on it a chop, then more sauce, and plait the paper round the edge of the cutlet to inclose it; then place in the pan in a hot oven, or broil slowly. These cutlets might be prepared the day before using, and placed more conveniently in paper when cold. NO. 16.--PORK CHOPS A LA TARTARE, Which has one great charm--simplicity. It is seldom to be obtained, even in Crim Tartary, and when it is, the animal is in no very nice condition. When procurable in a first-class Tartar family, they are dipped in vinegar for about an hour prior to being fried or broiled. Thin slices of raw onions are eaten with the above, and a kind of cucumber peculiar to Russia, and most delicious when properly pickled; they are cut in slices with the onions very thinly, the chop is then placed over a layer while very hot, and another layer placed over the chop, until it forms a vegetable sandwich. Such is the dish so much relished by our hospitable Tartar families. NO. 17.--LAMB CHOPS A L’AFRICAINE. Cut a lamb chop as usual, broil it very sharply, turning it continually; when nearly done, season highly with salt and pepper, rub over with chutnee (about a teaspoonful to each chop) on both sides, then broil another minute and serve. Light melted butter with a chopped girkin makes a good variation for such as veal, pork, and broiled fowls, pigeons, and also for devilled poultry. I must also observe that chutnee is excellent with all kinds of broiled devils; a little curry-powder may be introduced. LAMB CHOPS A LA PRINTANIERE. Add to the maître d’hôtel butter (as No. 2) chopped tarragon and chervil instead of parsley. PORK CHOPS WITH PIMENTO BUTTER. Plain broil, and rub over, in proportion, half an ounce to each chop. Add two tablespoonfuls of mushroom ketchup on the dish. NO. 18.--LAMB CHOPS A LA BOULANGERE.