Soyer's standard cookery

a little well-flavored brown sauce — sauce Madere is excellent for this purpose — add the pieces of pheasant to it, and make very hot in a well-greased bag. Have ready also half a dozen freshly fried croustades, and note that they should be very hot, too. Fill each with the above mixture, garnish with stoned olives which have been heated in a little sherry, and serve at once. The remains of a cold partridge are excellent heated in this fashion; so, too, is duck, but in this latter case a sauce piquante should be used in place of brown or sauce Madere, as otherwise the croustade would be too rich for most people's liking. If a bag is used for this rechauffe it is impossible to tell the difference from freshly cooked game. Cotelettes a la Paysanne. Take from four to eight chops, mutton or lamb. Trim them of all superfluous fat. Scrape the bones neatly. Dust them with a little minced shallot and spiced seasoning, i.e., pepper, salt and a tiny grate of nutmeg, and a little celery salt mixed. Grease a bag thickly. Put in the chops. Add to them half a pint of half-cooked peas, an ounce of bacon (flank will do), cut small, a pound of new potatoes, and half a pint of stock or water. Note. — If four chops only are used a gill of stock will be sufficient. Fold over the bag. Put on the grid and cook in a moderately hot oven for an hour. Open bag. Empty out into a very hot dish. Arrange the peas and potatoes into a border with a heated fork. Stir up the gravy, and send to table. Note that the potatoes must be also parboiled before being put into the bag. For lamb chops thirty minutes in 350° Fahr., is sufficient time to allow. Chops a 1'Espagnol. Take four or six chops. Trim as directed in the foregoing recipe. Dust them with pepper and salt. Have ready a greased bag and six ounces of freshly-boiled rice. Mix with the rice the contents of a small bottle of tomato catsup. Place the rice in the bag. Then put in the chops on top of the rice. Fold, clip, put on the grid, and cook for half an hour in a moderately hot oven (300° Fahr.). Take out, dish up, and serve as hot as possible. If liked, the rice can be cooked with the chops; in this case it must first be soaked all night and then allowed an hour and a quarter's slow cooking. Note. — Arrange the rice as a border and serve chipped potatoes separately. Cotelettes a la St. Cecile. Take four lamb chops, from half a pint to a pint of parboiled peas, and a pound of parboiled new potatoes. Grease two bags thickly. Put the peas and potatoes, together with one and a half ounces of butter, in one bag. Place on grid and put into a moderately hot oven (300° Fahr.). Let them cook for twenty minutes before putting in the bag with the chops. Meanwhile, trim the chops very neatly. Free them from superfluous fat. Flatten them well with the chop bat, and spread them on both sides with a layer of foiegras. Have ready some freshly-fried breadcrumbs. Sprinkle these lightly on each side of the chops. Take care not to overdo this. Place in a Soyer D size bag. Fold, clip, place on grid in the oven. Cook for twenty minutes. Dish up the peas and potatoes as a border. Put the chops in the middle. Pour their own gravy over them and serve at once. Cotellettes Aux Navettes.