Mutton Chop.—Select a chop containing a large tenderloin: cut thick, and broil for eight or ten minutes as directed for beef steak. Season lightly with salt, and serve hot.
Minced Steak.—Mince some nice, juicy steak with a chopping knife, or in a sausage-cutter, rejecting as much of the fiber as possible; make into small cakes and broil the same as steak. Salt lightly when done, and for dressing use a little beef juice prepared as directed on [page 427]. It may be thickened with a little flour as for gravy, if preferred.
Scraped Steak.—Take a small piece of nice, juicy steak, and with a blunt case-knife or tablespoon, scrape off all the pulp, being careful to get none of the fibers. Press the pulp together in the form of patties, and broil quickly over glowing coals. Salt lightly, and serve hot. It is better to be as rare as the patient can take it. Instead of butter, turn a spoonful or two of thick, hot beef juice over the steak, if any dressing other than salt is required.
EGGS FOR THE SICK.
RECIPES.
Floated Egg.—Separate the white from the yolk, and drop the yolk, taking great care not to break it, into boiling, salted water. Cook until hard and mealy. In the meantime, beat the white of the egg until stiff and firm. When the yolk is cooked, remove it from the water with a skimmer. Let the water cease to boil, then dip the beaten white in spoonfuls on the top of the scalding water, allowing it to remain for a second or two until coagulated, but not hardened. Arrange the white in a hot egg saucer, and place the cooked yolk in the center, or serve on toast. This makes a very pretty, as well as appetising dish, if care is taken to keep the yolk intact.
Gluten Meal Custard.—Beat together thoroughly, one pint of rich milk, one egg, and four tablespoonfuls of gluten meal. Add a little salt if desired, and cook with the dish set in another containing boiling water, until the custard has set. Or, turn the custard into cups, which place in a dripping pan partly filled with hot water, and cook in a moderate oven until the custard is set.
Gluten Custard.—Into a quart of boiling milk stir four tablespoonfuls of wheat gluten moistened with a little of the milk, which may be reserved for the purpose. Allow it to cook until thickened. Cool to lukewarm temperature, and add three well-beaten eggs, and a trifle of salt, if desired. Turn into cups, and steam over a kettle of boiling water until the custard is set.
Steamed Eggs.—Break an egg into an egg saucer, sauce-dish, or patty pan, salt very slightly, and steam until the white has just set. In this way, it will retain its shape perfectly, and not be mixed with the few drops of water so annoying to invalids, and so hard to avoid in dishing a poached egg from water.