Italian Beef Olives (Bracciolette.)

Take a piece of fillet of beef, remove all fat and gristle, and mince it finely, mixing with it salt, one or two cloves; powdered, and a little oil and chopped fat bacon, sweet herbs and parsley to taste. When well amalgamated, roll it out and divide it into small pieces; form each piece into an olive, roll them in liquefied butter and then in fine bread crumbs. Just before they are wanted, broil at a good fire, first on one side, then on the other. If done too long, they will be spoiled.

Baked Haddock

Clean and dry the haddock, make a stuffing of bread crumbs, a bit of suet chopped, or a little very nice dripping, the yolk of an egg, minced parsley, thyme and winter savory, pepper and salt, and a little grated lemon peel. Stuff the fish with this stuffing, put them into a baking-dish, with butter or dripping over them, and about a pint of broth or water, and bake them in a moderate oven. Baste the fish several times while cooking, and flour it well, which will thicken the gravy. Bake from one hour to an hour and a half.

Hot Crab

Carefully pick out the inside of the crab and the large claws and mince them, mixing them thoroughly and seasoning with cayenne pepper and salt. Rub up a teaspoonful or rather less of good curry powder in a little cold gravy or cream, or equal proportions of both, and mix these with the crab, adding a tea-spoonful of Chili vinegar and some finely-grated bread crumbs; clean out the shell very carefully, and place the mixture in it, sifting bread crumbs over, add a little butter, and then brown it well with a salamander.

Baked Halibut, Creole Style

Put a halibut steak weighing about a pound in the middle of a pan; sprinkle it with salt and a little onion chopped fine; then spread with tomato enough to cover the fish; next cover with bread crumbs. Add a little butter and salt, then garnish the dish with more tomatoes, and bake twenty minutes.

Mutton Collops

Cut some very thin slices from a cold leg or the chump end of a loin of mutton, sprinkle them with pepper, salt, pounded mace, minced savory herbs, and minced shalot. Fry them in butter, stir in a dessertspoonful of flour, add half a pint of gravy and one tablespoonful of lemon juice, simmer very gently for about five or seven minutes, and serve immediately.

Friars' Chicken

Quarter two or three chickens, and put them into a sauce-pan with one pint and a half of water; add a few sprigs of parsley, some mace, pepper and salt to taste; simmer very slowly until the meat will separate into flakes. Just before serving, beat up three or four eggs, and stir them, off the fire, into the broth. Serve in a deep dish.

Mutton Cutlets In The Portuguese Way

Cut the chops, and half fry them with sliced shalot or onion, chopped parsley, and two bay-leaves; season with pepper and salt; then lay a forcemeat on a piece of white paper, put the chops on it, and twist the paper up, leaving a hole for the end of the bones to go through. Broil on a gentle fire. Serve with sauce Robert, or a little gravy.