I wonder if you have ever tried cooking a lamb chop or cutlet in this
way. Have three cutlets cut, two of them rather thinner than the
third, then tie them together, the thick one in the middle. Broil
over a hot fire till the outside cutlets are burnt to a crisp, and at
that stage you will find the inside one in just the right condition
for serving; salt it, and serve piping hot. With it serve a baked
potato that has been pressed through a sieve. Sprinkle the potato with
salt and moisten it with a little cream. To be sure you may think that
a somewhat expensive way of cooking a lamb chop, and so it is from
some points of view; but it will set any self-respecting convalescent
at least two days ahead on his journey to complete recovery, and when
you think of it in that way you see it's positively cheap. All these
things, yea, and a thousand more, must be taken into consideration
when one is in attendance upon a sick person.
* * * * *
To say that every one should have a chafing-dish in these days were to
be trite--everyone should have seven chafing-dishes, or as near that
number as possible; not one for every day in the week exactly, but
rather that, if you are having a little after-the-opera or
after-the-theatre jollification and have a dozen or so hungry ones to
feed, there may be enough to go round, and also that you may have a
variety of dainties.