Rub into steaks, cut from the leg, a seasoning of salt, pepper, little grated nutmeg, one tablespoon of oil; wrap in buttered paper and broil over a quick fire. They may also be larded with salt pork, then broiled with or without being enveloped in paper. When dished serve with a maitre-d'hotel butter.
One-quarter cup of butter, one-half teaspoon of salt, one-half saltspoon of pepper, one tablespoon of chopped parsley, one tablespoon of lemon juice. Rub the butter to a cream, add salt, pepper, parsley and lemon juice. Spread on hot steaks, etc.
Broil over clear coals. Heat your broiler, put on meat or fowl, turn quickly to prevent escape of juices. Meat should be broiled long enough to start the flow of the juices; the meat will spring up instantly when pressed with a knife; when it ceases to do so the juices begin to evaporate and the meat shrinks. When cooked according to taste, remove to hot platter, sprinkle on both sides with pepper, salt and bits of butter.
Have pan sissing hot, grease with a little suet. Put on your meat, turn in one minute, sear the other side. Cook rare or well done as preferred; salt, pepper and butter when taken up. Serve very hot.
Cut lean, juicy, raw beef into quarter-inch dice. Cover with cold water; add one-half teaspoon of salt to every cup of water. Press the meat often, and after an hour squeeze out all the juice. Heat the juice; stir it constantly, and serve as soon as it looks thick and is hot.
Take trimmed mutton chops and lay on doubled firm white paper, and cut the shape of the chops, allowing one inch for a margin. Open the paper, oil or grease them, place a chop inside each paper, salt and pepper them, fold over the edge. Broil, turning quickly and often, four or five minutes. Serve in the papers.
Trim, and season with salt and pepper. Dip in crumbs, egg and crumbs again. Put butter in a hot frying-pan; put in the chops, turn quickly, and brown on both sides, then cook as preferred. Wind paper ruffles around the bones. Serve with tomato sauce.
Cut the meat from the bone, flatten the chops, sprinkle with salt and pepper; melt a tablespoon of butter, add to it a few drops of lemon juice, dip in the chops, roll up and skewer with tooth-picks; dip in bread crumbs, egg and bread crumbs again. Fry in boiling lard about four minutes. Serve with any sauce preferred.
Put into boiling salted water, enough to nearly cover, with thickest part down; keep at boiling point ten minutes, then simmer. A small leg of mutton will cook rare in from one and a half to two hours; well done in three hours. Serve with caper sauce.
Stuff with oysters. Cook the same as boiled mutton.