Marion Harland's Complete Cook Book: A Practical and Exhaustive Manual of Cookery and Housekeeping

the bacon about them. Pass tomato sauce with them. Lamb chops Trim off the fat, broil carefully and arrange them around a mound of mashed potatoes. Garnish with a garland of parsley laid about the base of the mound. Barbecued lambs’ tongues Open a can of lambs’ tongues and spread on a platter. Sprinkle with salt, pepper and a little onion juice. Lay in a sauce made by stirring together three tablespoonfuls of salad oil and one of vinegar. Let them stand in this mixture over night. In the morning heat a little butter in the frying-pan, lay the tongues in this and _sauté_, turning often. Mince of mutton Chop the meat fine, removing bits of fat and gristle. Season with salt, pepper and a little onion juice. (It is always better to grate, than to slice onions for seasoning.) Mix with the minced meat one-fifth of its bulk of fine bread crumbs wet with the gravy and work in the beaten yolk of a raw egg to “bind” the mixture. Mold into flat cakes, dip these into a beaten raw egg, then in cracker crumbs and set in a cold place over night. Fry quickly, as you would doughnuts, in deep cottolene or other fat (never in lard) made very hot. Take up as soon as they are done, drain off every drop of fat and lay upon rounds of lightly browned toast in a heated dish. Garnish with sprigs of parsley. Minced mutton and tomato toast Make three cups of good well-seasoned tomato sauce, thickened with a heaping teaspoonful of flour rubbed into one of butter. Keep hot in a double boiler set at the side of the range. Toast slices of bread, butter them, spread on a platter and put a tablespoonful of tomato sauce on each. Into the remainder of the tomato sauce turn two cupfuls of minced mutton, put the saucepan over the fire, stir until the meat is thoroughly heated, season to taste and pour upon the toast. [Illustration] BREAKFAST GAME Broiled rabbit Have your butcher skin and clean the rabbit, remove the head