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

a teaspoonful of salt, half ditto of cayenne, ditto of black pepper, and one of pounded sugar, two teaspoonfuls of chopped chillies, if handy; add the yolks of two raw eggs,; take a paste-brush, and after having slightly seasoned each piece with salt, rub over each piece with the same, probing some in the incisions. First broil slowly, and then the last few minutes as near as possible the Pandemonium fire. The yolks may be omitted. NO. 71.--A PLAINER WAY FOR THE MILLION. Mix the mustard with plain vinegar; add one half more cayenne; use the same quantity of salt, pepper, and sugar; use onions instead of shalots. The liquor of pickles is even preferable to vinegar. Proceed as above for grilling; remains of meat, game, and poultry are very relishing when done as above, especially for an early luncheon or a late supper. NO. 72.--CHICKEN, AMERICAN FASHION. Have a small fowl ready for grilling, season with salt, pepper, and a little cayenne; beat an egg well, rub it over; mix some American grated crackers with maize, roll it in and beat it with a knife to make it adhere to the chicken; put it on a gridiron, and when hot through put small nuts of butter here and there; broil to a very nice colour and serve 2 doz. stewed oysters, as No. 33, on toast, which place under the fowl. Any sharp sauce instead of oysters will do for this dish. NO. 73.--HERRING A LA ROB ROY. Well wash and clean a red herring, wipe it dry and place it in a pie-dish, having cut off the head, and split it in two up the back; put a gill or two of whiskey over the herring, according to size, hold it on one side of the dish, so that it is covered with the spirit, set it alight, and when the flame goes out the fish is done. NO. 74.--COLD ASPARAGUS SALAD, WHILE IN SEASON. A very refreshing and delicious dish for supper. When this vegetable is in season, put in a soup plate a tablespoonful of vinegar,