balls heaped in the centre of the dish.


Mutton Cutlets, Breaded.

Trim the cutlets, and season with salt and pepper. Dip in beaten egg
and in bread crumbs, and fry in boiling fat. If three-quarters of an
inch thick, they will be done rare in six minutes, and well done in
ten. Arrange in the centre of a hot dish, and pour tomato sauce around
them. One pint of sauce is enough for two pounds of cutlets.

Stewed Steak with Oysters.

Two pounds of rump steak, one pint of oysters, one tablespoonful of
lemon juice, three of butter, one of flour, salt, pepper, one cupful
of water. Wash the oysters in the water, and drain into a stew-pan.
Put this liquor on to heat. As soon as it comes to a boil, skim, and
set back. Put the butter in a frying-pan, and when hot, put in the
steak. Cook ten minutes. Take up the steak, and stir the flour into
the butter remaining in the pan. Stir until a dark brown. Add the
oyster liquor, and boil one minute. Season with salt and pepper. Put
back the steak, cover the pan, and simmer half an hour; then add the
oysters and lemon juice. Boil one minute. Serve on a hot dish with
points of toast for a garnish.


Rice Borders.

These are prepared in two ways. The first is to boil the rice as for a
vegetable, and, with a spoon, heap it lightly around the edge of the