The complete cook book

Procure a piece of four pounds of tender sirloin, pare and trim it nicely, taking out the bones; lard it over the top with a small larding needle, and season with salt and pepper. Line a baking dish with some pork skin, one medium-sized sliced carrot, half a bunch of well-cleaned and pared parsley roots, one peeled sound sliced onion, one sprig of thyme and a bay leaf. Place the sirloin on top, and put it in the oven to roast for thirty minutes. Take from out the oven, dress on a hot dish, set on back of stove ; add a cupful of white broth to the gravy and allow to boil for two minutes; skim off the fat, strain the gravy into separate bowl, and serve. PORTERHOUSE STEAK. Procure two porterhouse steaks of one and a half pounds each — see that they are cut from the short loin — flatten them well, pare and trim and season with one pinch of salt and half a pinch of pepper. Put them on a dish with half a tablespoonf ul of oil ; roll well and put them on a moderate fire to broil seven minutes on each side. Lay them on a warm dish, pour over one gill of maitre d'hotel butter. Garnish nicely with watercress or other greens, and serve hot. BEEFSTEAK WITH PALE ALE. When the steak is served put a small piece of butter on it, and over all pour half a glass of English pale ale, kneading the steak until a delicious gravy is obtained. This recipe was obtained in a "grill-room" in old England, where steaks are served in perfection. GRAVY FOR STEAKS AND CHOPS. Brown together one tablespoonful of butter in a saucepan, one tablespoonful of flour; add pepper and salt to taste, one teaspoonful of Worcestershire sauce, one can mushrooms. Cook ten minutes and pour over the roast. The Complete Cook Book. 109 MUTTON CHOPS, BREADED. Flatten six fine, thick mutton chops, pare nicely, and season with one tablespoonful of salt and a teaspoonful of pepper. Dip them in beaten egg, roll in fresh bread crumbs, and place in a sautoire with one ounce of clarified butter. Cook four minutes. . LAMB OR MUTTON CHOPS. Wipe with a wet cloth ; remove the skin and extra fat; have a frying pan hissing hot, without any fat; put in the chops and cook one minute, turn, and sear the other side ; cook more slowly until done, five minutes if liked rare. Stand them up on the fat edge to brown the fat, without over-cooking the meat. When nearly done, sprinkle a little salt on each side. Drain on paper, and serve hot, either plain or with tomato or Soubise sauce. BROILED MUTTON CHOPS. After the chops are trimmed, put them as close to the fire as possible, and quickly brown them on both sides ; after the chops are browned, move the gridiron containing them far enough from the fire to prevent burning, and cook them to the desired degree at a hot fire; chops an inch thick will cook medium rare in about ten minutes ; after the chops are done, season them with salt and pepper, put a little butter over them, and serve them hot. FRIED MUTTON CHOPS. Put a frying pan over the fire, and heat it so that the chops will siss when they are put into it. After the chops are trimmed, put them in the hot pan, and quickly brown them on both sides; chops generally have enough fat upon them to prevent burning ; when the fat is excessive, most of it should be cut off, and tried out to use as drippings ; after the chops are cooked to the desired degree, season them with salt, pepper and a little butter, and serve them hot. If the pan is hot enough they will cook medium rare in about twelve minutes. I lo The Complete Cook Book. BROILED LAMB CHOPS. Wash, remove the pink skin and any superfluous fat. Heat the skillet to smoking, grease just enough to prevent sticking and place in the chops. Turn every half minute until done, from five to eight minutes. Season with bits of butter, salt and pepper. Decorate with sprigs of parsley and serve stuffed tomatoes with them.