Watch patiently till the crust begins to rise, and add a pinch of salt from time to time.
Serve up in a clean dish, and throw the whole out of window as fast as possible.
TO MAKE CRUMBOBBLIOUS CUTLETS.
Procure some strips of beef, and, having cut them into the smallest possible slices, proceed to cut them still smaller,— eight, or perhaps nine times.
When the whole is thus minced, brush it up hastily with a new clothes-brush, and stir round rapidly and capriciously with a salt-spoon or a soup-ladle.
Place the whole in a saucepan, and remove it to a sunny place, —say the roof of the house, if free from sparrows or other birds,— and leave it there for about a week.
At the end of that time add a little lavender, some oil of almonds, and a few herring-bones; and then cover the whole with 4 gallons of clarified Crumbobblious sauce, when it will be ready for use.
Cut it into the shape of ordinary cutlets, and serve up in a clean table-cloth or dinner-napkin.