40 MODERN HOUSEHOLD COOKERY BOOK.

when melted, stir in the flour; add pepper corns, parsley and mace.
Cook this over an asbestos mat on lowered gas for 10 minutes, cov-
ered, stirring every minute or two. Then add the stock. Raise gas.
Stir again until it has well boiled; add one-quarter teaspoonful of
salt, and lastly the cream, into which the egg yolk has been slightly
beaten. Stir a minute off the gas. Do not boil, or it will curdle.

Strain over chicken and rice.

Canapes, Indian Style.—Ingredients: One-fourth of a cupful of
chicken, ham or pickled tongue, and butter, half teaspoonful curry
powder, tablespoonful currant or apple jelly, fried bread or rice,
whites of eggs and yolks, gherking or olives. Pound in a mortar
chicken, ham or pickled tongue, and butter; curry powder; and
currant or apple jelly. Pass the mixture through a sieve, and spread
on rounds of fried bread or rice. Decorate the edges with whites
of chopped eggs, and gherkins, or olives, and sift yolks over cen-
tres.

Devilled Chicken.—Ingredients: One chicken, 1 teaspoonful
vinegar, tablespoonful butter, half teaspoonful mustard (mixed),
bread crumbs and pinch of cayenne. Split the chicken down the
back, rub with butter or oil, and broil until done. Lay on a hot
dripping pan, and spread on sauce. Scatter fine crumbs over, and
set in a quick oven to brown. For the sauce, beat a rounding table-
spoonful of butter, light, with mustard, vinegar and a pinch of
cayenne.

Brain Cutlets.—Ingredients: Brains, flour, egg, bread-crumbs,
butter or clarified dripping, rashers of bacon, toast (buttered).
Wash the brains well, and soak them in cold water until white.
Parboil them until tender, in a small saucepan, for about a quarter
of an hour. Then thoroughly drain them and place them ona
board. Divide into small pieces with a knife, about the size of a
large egg. Dip each piece into flour, and then roll them in egg and
bread-crumbs, and fry them in butter or well clarified dripping.
Serve hot on buttered toast, with small rasher of fried bacon.

Diced Liver.—Ingredients: One lb. calves’ or lambs’ liver, 1%4-
lb. bacon, hot buttered toast, salt and pepper, chili or Worcester-
shire sauce. Cover liver and bacon with water, and simmer very
gently for two hours, or until thoroughly tender. Drain, and cut
in small cubes. Return these to the gas, and cook for ten minutes,
seasoning with salt and pepper, and tossing frequently that they

‘may brown lightly and evenly. Serve on strips of hot buttered

toast, moistened with the liquor in which the meat was cooked.
Chili or Worcestershire sauce should be offered with this savory
supper dish.

Fillet Mignons of Beef.—Ingredients: Tender sirloin, salad oil,
beef marrow, minced parsley and onion. Use either thick pieces of
tender sirloin, or slices of the tenderloin. The sirloin, if kept in
the refrigerator 24 hours, with a few drops of salad oil sprinkled
over it, will become tender, and is more juicy and of better flavor