Over the Chafing Dish.
Recipes for cooking with this dish of dishes are more than plentiful, yet new ones are always sought; and these will all be found most excellent.
Sweetbreads with Peas.
Can of peas; three small sweetbreads; one teaspoonful butter; one-half pint of stock broth; celery leaf; salt; white pepper; one-half teaspoonful brown flour. Stand the sweetbreads in cold water for an hour. Then parboil and remove rough edges, membranes, sinews, etc. Put in cold water and keep on ice until wanted. Put into the chafing dish the butter and the sweetbreads. When the butter has been absorbed, add one-half pint of stock and the celery leaf, chopped fine, the salt, pepper and browned flour. Turn the sweetbreads. When the same is reduced one half it is ready. While the sweetbreads are cooking open a can of green peas. Warm thoroughly in the chafing dish. Put in salt, pepper and tablespoonful of butter. Serve peas and sweetbreads together.
Lobster a la Newberg.
Meat of a boiled lobster, cut into large dice; good-sized lump butter; one gill of sherry; one pint of cream; yolks of two eggs; glass of sauterne.
Put the lobster into the chafing dish with a good-sized lump of butter and stir gently until the butter is melted and the lobster heated through. Mix the sherry with the cream and yolk of eggs, first blending the latter with enough cream to make them thick as mayonnaise. Pour the mixture into the dish over the lobster. Let it simmer a moment, then pour the sauterne over the whole and serve hot.
Welsh Rarebit.
One pound chopped American cheese; one-half glass ale; yolk of an egg; one teaspoonful dry mustard; one teaspoonful Worcestershire sauce and butter; a dash of red and one or two of black pepper; a few drops of Tabasco. If cheese is fresh add salt. Into the chafing dish put a few small lumps of butter. After it has simmered a bit put in the cheese. Stir constantly and gradually add the ale. When the cheese and ale are well blended stir in the condiments prepared as follows: To the yolk of the egg broken into a cup, add the dry mustard and Worcestershire sauce, red and black pepper and Tabasco. Let it have one more heating and pour over toast or toasted biscuit.