BAKED CHOP. 1 Chop . Pepper and Salt Total Cost— Irf. d. Time — One Hour. Choose a nice loin chop with an undercut. Rub r, little butter in a soup plate, lay in the chop, cover with another plate, and stand in a cool oven for an hour. Put on a very hot plate and pour over the gravy which has run from it. Serve very hot. RICE CUTLETS.
lb. Cold Meat .
2 oz. Eice . Pepper and Salt 1 Egg . Bread Crumbs . Hot Fat . Total Cost— 3if^. d. Id. Time — 5 Minutes. Mince the meat finely ; if there is any cold rice in the larder it will do ; if not, boil some. Mix the rice and meat well together, season and flavour with a little nutmeg or lemon peel ; if the meat is very lean add 2 oz. fat or beef suet. Shape into cutlets, egg and bread crumb them, and fry in hot fat ; dish in a circle and garnish with fried parsley. POTATO SAUSAGES. 3 Cold Potatoes .
lb. Cold Meat .
Nutmeg, Pepper, and Salt lEgg . . . Bread Crumbs . Hot Fat . Total Cost— 3rf. U. ■d. Time — 5 Minutes. Mash up the potatoes, and mince the meat ; mix together,
