Cookery for every household

Choose a loin chop, trim it neatly, and season with salt. Grease one of the special cookery bags sold for the purpose, place the chop in it and seal up securely. Or, grease a heart-shaped piece of white paper, lay the chop on one half of it, fold Mutton Chop in Paper over and twist the two edges together. Put it on a grid shelf or little wire stand in a hot oven and cook about 15 minutes. When ready, open the bag or paper, and place the chop on a hot plate. This is one of the best ways of cooking a chop for an invalid. A piece of steak may be cooked in the same way. 2550. Mutton Chop in Paste 1 mutton chop. I Paste — 2 table-sps. flour, A pinch of salt. | a little cold water. Wipe the chop with a damp cloth. Trim it neatly, removing most of the fat, and sprinkle with a little salt. Make a stiff paste with the flour and water. Slightly flour a baking board, turn this paste on to it, and roll with a floured rolling-pin until thin. Place the chop in the centre, and fold it up in the paste, sealing the joins of the paste with a little water. Bake in a moderate oven, about | hour. To serve it, remove the crust ; lift out the chop on 538 COOKERY FOR EVERY HOUSEHOLD to a hot plate, and pour round it any juice that may have run from it. Time to cook, \ hour. Probable cost, 4d. or 5d. 2551. Steamed Mutton and Rice 1 mutton chop. 1 gill of cold water. 1 tea-sp. whole rice. 1 small stick of celery. A pinch of salt. Wipe the chop with a damp cloth, and trim off nearly all the fat. Put it into a jar or basin, with the salt, water, and rice well washed. Wash and brush the celery, removing any brown parts from it ; cut it into fine shreds, and put it in along with the chop, &c. Cover all with a lid or strong piece of greased white paper. Place the jar or basin in a saucepan with enough boiling water to come half- way up the sides ; put the lid on the pan, and steam slowly until tender. If the water boils down, more must be added. When ready, lift the chop on to a hot plate, and pour the rice, &c., round it. Note. — The celery may be omitted in this recipe, and the jar containing the chop may be placed in a moderate oven instead of in a saucepan of boiling water. Time to cook, 1 \ to 2 hours. Probable cost, 6d. 2552. Stewed Pigeon 1 pigeon. A little butter. J pt. light stock. Seasoning. 1 tea-sp. flour. Prepare and clean the pigeon, and carefully truss it as for roasting (Recipe 1168). Melt a small piece of butter or a little bacon fat in a stewpan, put the pigeon into it and keep turning it over and over until nicely browned on all sides. Then pour away any fat that may be left, and add the stock. Season to taste, and put the lid on the pan. Stew slowly by the side of the fire, or in the oven, until the bird is tender, turning it once or twice during the cook- ing and removing any scum that may rise. The time will depend on the kind of pigeon. When ready, lift it on to a hot dish, pour some of the gravy round, and garnish with parsley or a little watercress. Time to stew, 1 to 2 hours. Probable cost. Is. to Is. 6 d. 2553. Quails with Spinach Roast two little quails as directed on p. 303, and have ready prepared some nicely cooked spinach and two small rounds of well-made toast. Pile the Quails on Toast