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A
BACHELOR'S
CUPBOARD
Bachelor
Bonnes
Bouchees
spoonful
of
vinegar
and
a
little
salt
and
pepper.
Let
boil
up,
and
after
stirring
half
an
hour
mix
in
a
tea-
spoonful
of
mustard
and
one
of
anchovy.
Stir
for
a
few
moments
before
pouring
over
the
chops.
SAUCE
FI-
A
pint
of
rich
stock,
an
ounce
of
brown
NANCIERE
thickening,
one
glass
of
Madeira,
one
glass
of
mushroom
ketchup,
a
pinch
of
cayenne,
and
a
piece
of
glaze.
Boil
the
stock
well
up
with
the
thickening,
then
add
other
condiments.
Simmer
fifteen
minutes
and add
the
glaze,
straining
for
use.
MOCK
is
a
famous
dish,
and
when
the
real
thing
VENISON
is
"
out
of
season,"
a
man
can
generally
succeed
in
convincing
his
friends
that
he
is
dodging
the
game
warden
if
he
follows
this
recipe
well:
Into
the
blazer
put
a
heaping
teaspoonful
of
butter
and
work
with
a
spoon
until
it
creams
and
foams.
Then
cut
in
some
thick,
rare
slices
from
a
w^ell-hung
leg
of
mutton,
turn
in
the
hot
butter
once
or
twice,
season
with
cay-
enne,
two
tablespoonfuls
of
currant
jelly,
a
gill
of
old
port,
and
simmer
a
few
minutes
longer.
There
is
nothing
better
to
serve
with
this
than
crisp
lettuce
hearts
and
plain
French
dressing.
KIDNEYS
How
would
kidneys
and-
mushrooms
go
AND
with
a
bottle of
Dog's
Head
for
a
little
MUSH-
snack
after
the
play?
Have
ready
six
lamb's
kidneys,
halved
and
skinned.
Half
a
can
of
French
button
mushrooms
will
also
be
needed.
Put
a
tablespoonful
of
butter
into
the
blazer
and
brown
no