3213.—CHICKEN OR GAME, FILLET OF, GRILLED.
Ingredients.—The breast or wings of 1 raw chicken, butter, salt and pepper.
Method.—Remove the bones with a sharp knife, keeping the fillets as intact as possible. Season them lightly with salt and pepper, wrap them separately in well-buttered white paper, and grill over or in front of a clear fire. Turn 2 or 3 times during the process, which should occupy from 10 to 12 minutes. Serve plainly or with a little Maître d'Hôtel butter, or any sauce liked or allowed.
Time.—12 minutes. Average Cost, uncertain.
3214.—CHOP, STEAMED.
Ingredients.—1 lamb or mutton chop, 1 very small finely-chopped onion, ¼ of a pint of mutton broth or water, 1 tablespoonful of rice, salt and pepper.
Method.—Trim off all the fat, place the chop in a stewpan, add the broth or water, onion and a little salt. Cover closely, and cook gently for ½ an hour, then add the rice and continue the slow cooking for 1 hour longer. Serve with the rice and gravy.
Time.—1½ hours. Average Cost, 6d.
Note.—For other methods of preparing mutton chops and cutlets, see Recipes for Cooking Lamb and Mutton.
3215.—CODDLED EGG.
Ingredients.—1 new-laid egg.
Method.—Place the egg in boiling water, put on the lid, and let the stewpan stand for 7 or 8 minutes where the water will keep hot without simmering. An egg cooked in this manner is more easily digested than when boiled in the ordinary way.
Time.—7 or 8 minutes. Average Cost, 2d.
3216.—CUTLET GRILLED.
Ingredients.—1 cutlet, 1 oz. of butter, salt and pepper.
Method.—Trim the cutlet, brush it over on both sides with liquid butter, and grill it over or in front of a clear fire from 7 to 8 minutes, turning it 2 or 3 times during the process. The cutlet should be brushed over with butter each time it is turned; and if much butter is liked it may be served with a small pat, which may be varied by mixing with it a little chopped parsley, a few grains of cayenne, and a few drops of lemon-juice.
Time.—7 or 8 minutes. Average Cost, 6d.
3217.—CUTLET STEAMED.
Ingredients.—1 lamb or mutton cutlet, butter, pepper.
Method.—Trim off all the fat, place the cutlet in a well-buttered soup
