up, and add the juice of half a lemon, and more salt and pepper, if
needed. Strain, and pour around the fillet. Garnish the dish with
potato puffs and slices of lemon.


Roast Ham.

Prepare the ham as for boiling, and if it is of good size (say ten
pounds), boil three hours. Remove the skin, and put the ham in a
baking pan. Let it cook two hours in a moderate oven. Serve with
champagne sauce.




BROILING.

The fire for broiling must be clear, and for meats it must be hotter
and brighter than for fish. Coals from hard wood or charcoal are best,
but in all large towns and cities hard coal is nearly always used,
except in hotels and restaurants, where there is usually a special
place for broiling with charcoal. The double broiler is the very best
thing in the market for broiling meats and fish. When the meat is
placed in it, and the slide is slipped over the handles, all there is
to do is to hold the broiler over the fire, or, if you have an open
range, before the fire. A fork or knife need not go near the meat
until it is on the dish. A great amount of the juice is saved. With
the old-fashioned gridirons it is absolutely necessary to stick a fork
into the meat to turn it, and although there are little grooves for
the gravy to run into, what is saved in this way does not compare with