Cutlets A La Milanaise - An Entree

Cut a pound and a half of veal into small cutlets, trim them neatly and put them into a stew-pan with two shallots, a stem of garlic, and a quarter of a pound of butter. When they have become nicely browned draw the pan to the side of the fire, and let the cutlets stew slowly for half an hour, then take them out of the pan and add to the butter and gravy a spoonful of tomato sauce. Let it simmer until reduced, then put in the cutlets, and when they have stewed for about a quarter of an hour, serve them on about a quarter of a pound of maccaroni previously stewed.

Sheeps' Tails Fried

Time, 1 hour and 40 minutes.

Wash six sheeps' tails; simmer them very slowly till tender. Egg, bread-crumb, and fry them a nice brown. Serve cold for breakfast or luncheon, placing them in alternate cross bars as in plate.

Boulettes Au Foie De Veau

Time, 20 minutes.

Mince two pounds of calf's liver very fine with a few slices of ham or bacon. Chop some sweet herbs and mix with it; add a little pepper, salt, nutmeg, the yolks of two well-beaten eggs, and a cupful of cream. Warm over a slow fire till the mixture is firm. Then take it out and make it into balls (well covering your hands with flour); brush the balls over with white of egg well beaten, roll them well in bread crumbs and fry them in boiling butter. When they are done drain them on a sieve in front of the fire, and serve them with piquante sauce poured over them.

Indian Kebobs

Cut some apples and onions into slices, and some uncooked veal in . | round slices of a little larger size; have ready some small skewers (silver if you have them), and put on each skewer alternate slices of meat, apples, and onions alternately. Sprinkle well over them some currie powder, and fry them with sufficient butter to cover them. Send them to table on the skewers.

Larded Lambs' Sweetbreads

Time, half-hour.

Parboil three or four lambs' sweetbreads; let them get cold, then lard them down the middle with strips of fat bacon, and on each side with strips of lemon-peel, and beyond again with strips of pickled cucumber. Then stew them gently for twenty minutes in a pint of veal gravy thickened with a little flour; add a small pinch of Cayenne pepper, a squeeze or two of lemon-juice, and a little mushroom powder. When done pour it round the sweetbreads and serve.

Sheeps' Tongues En Papillotes

Time, 12 or 15 minutes to fry.

Wash and scald the tongues, and stew them in good stock till tender; drain them on a sieve, then take a buttered or oiled paper, line it with a seasoning of sweet herbs and mushrooms chopped fine and mixed with a little piece of butter, pepper, and salt. Fry them and serve them in the papers garnished with parsley.

Boiled Marrow Bones

Served on a napkin or on toast.

Saw the bones any size you may prefer, cover the ends with a paste of flour and water, tie a cloth over them and place them in a small stewpan with sufficient boiling water to cover them. When sufficiently boiled, serve them upright on a napkin, as in plate.