Take rib veal chops Frenched, cut off meat and chop fine; mix with salt and pepper. Put back on bones, dip in egg and bread crumbs and fry in hot lard✪ Breaded Veal Chops three-quarters of an hour. Meats, Fowl, Entrees, Gravies and Fillings 275 Cotelettes d'Agneau a la Villeroi Take a dozen lamb chops of uniform size, trim them nicely and arrange them in a well-buttered stew pan ; cook them on both sides as quickly as you can so that the chops may be blood red ; when finished take them out and put them under a weight to press them to the same thickness; make a rich heavy sauce and dip the chops, one by one, into it just deep enough to cover the fillet portion of each chop leaving the bone bare; bread them well with crumbs and fry them to a delicate brown in hot fat. When ready to serve lay a napkin on the large chop dish and arrange the chops in a crown with a garnish either of parsley, mushrooms or Brussels sprouts. The chops may be prepared and breaded several hours before they are needed. Cotelettes de Mouton Braisees a la Soubise Take as many chops as you desire, but have them somewhat thicker than usual, trim them up nicely so that the ends of the bones are bare for about two inches; take some cooked carrots, peas, string beans or lima beans, and cover the bottom of a stew pan with them, interlading it with strips of salt pork; lay the chops on this mask of vegetables and moisten the whole with enough good stock to cover the mask to the under side of the chops; cover the stew pan and let all simmer together over a moderate fire for forty minutes; let the chops get nearly cooked in the dressing, then remove them carefully and put them under a weight. In the meantime add a clove of garlic to the vege- tables and half a dessertspoonful of curry powder; reduce the mass to one-half, arrange it on a dish and after trimming the chops with paper frills lay them on the mask in good form and serve immediately. Venison Chops Wipe the chops and trim off the superfluous fat. When everything else is ready, dip them in hot melted butter and broil quickly, or cook them in a pan of hot butter. They are usually preferred rare. Serve with melted currant jelly, adding it to the butter in the pan. Have all the dishes very hot and serve at once. Roast Pork The loin, leg, shoulder, or fillet are nice for roasting. Pre- pare a stuffing as for a fowl, seasoned with onion and sage. Cut the skin into small squares; or should the skin be taken off sprinkle with a little fine sage. Baste often. 276 The Toronto Cook Book Chopped Veal Cutlets Chop enough raw veal to make one pint. It will take one pound of solid meat ; chop with the meat one-third cup blanched almonds. To the meat and almonds add a scant teaspoon of salt, a little pepper, onion juice, and chopped parsley, if at hand. Mix the ingredients thoroughly, then form into cutlet shapes, egg-and-bread-crumb and fry in deep fat for seven or eight min- utes. Drain on soft paper and serve with tomato sauce. Roast Leg of Lamb ✪ Cotelettes d'Agneau a la Villeroi

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Take rib veal chops Frenched, cut off meat and chop fine; mix with salt and pepper. Put back on bones, dip in egg and bread crumbs and fry in hot lard three-quarters of an hour. Meats, Fowl, Entrees, Gravies and Fillings 2775 Cotelettes d'Agneau a la Villeroi Take a dozen lamb chops of uniform size, trim them nicely and arrange them in a well-buttered stew pan ; cook them on both sides as quickly as you can so that the chops may be blood red ; when finished take them out and put them under a weight to press them to the same thickness; make a rich heavy sauce and dip the chops, one by one, into it just deep enough to cover the fillet portion of each chop leaving the bone bare; bread them well with crumbs and fry them to a delicate brown in hot fat. When ready to serve lay a napkin on the large chop dish and arrange the chops in a crown with a garnish either of parsley, mushrooms or Brussels sprouts. The chops may be prepared and breaded several hours before they are needed. Cotelettes de Mouton Braisees a la Soubise Take as many chops as you desire, but have them somewhat thicker than usual, trim them up nicely so that the ends of the bones are bare for about two inches; take some cooked carrots, peas, string beans or lima beans, and cover the bottom of a stew pan with them, interlading it with strips of salt pork; lay the chops on this mask of vegetables and moisten the whole with enough good stock to cover the mask to the under side of the chops; cover the stew pan and let all simmer together over a moderate fire for forty minutes; let the chops get nearly cooked in the dressing, then remove them carefully and put them under a weight. In the meantime add a clove of garlic to the vegetables and half a dessertspoonful of curry powder; reduce the mass to one-half, arrange it on a dish and after trimming the chops with paper frills lay them on the mask in good form and serve immediately. Venison Chops Wipe the chops and trim off the superfluous fat. When everything else is ready, dip them in hot melted butter and broil quickly, or cook them in a pan of hot butter. They are usually preferred rare. Serve with melted currant jelly, adding it to the butter in the pan. Have all the dishes very hot and serve at once. Roast Pork The loin, leg, shoulder, or fillet are nice for roasting. Prepare a stuffing as for a fowl, seasoned with onion and sage. Cut the skin into small squares; or should the skin be taken off sprinkle with a little fine sage. Baste often. The Toronto Cook Book Chopped Veal Cutlets Chop enough raw veal to make one pint. It will take one pound of solid meat ; chop with the meat one-third cup blanched almonds. To the meat and almonds add a scant teaspoon of salt, a little pepper, onion juice, and chopped parsley, if at hand. Mix the ingredients thoroughly, then form into cutlet shapes, egg-and-bread-crumb and fry in deep fat for seven or eight minutes. Drain on soft paper and serve with tomato sauce. Roast Leg of Lamb

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Breaded Veal ChopsCotelettes d'Agneau a la VilleroiCotelettes de Mouton Braisees a la SoubiseVenison ChopsRoast PorkChopped Veal CutletsRoast Leg of Lamb