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Make a sauce of salt, pepper, dry mustard, paprika, grated lemon peel, lemon-juice, sherry wine, Worcestershire, and a few drops of tabasco sauce. Add a large lump of butter when the sauce begins to boil. When very hot, add some cubes of cold, cooked chicken and cook until heated through. Cold cooked veal or roast pork or beef may be used in the same way.

Cut up a chicken and pound the pieces with a potato masher until they are flat. Season, dredge with flour, and fry in butter or bacon fat.

Cut up a tender chicken, season with salt and pepper, dip in egg and crumbs, and arrange the pieces close together in a buttered baking-pan. Dot each piece with butter, cover with another dripping-pan, and bake in a hot oven until brown. Make a cream sauce and scrape the crumbs, butter, and bits of chicken which will stick to the baking-pan into the sauce. Pour the sauce over the chicken.

Select tender pork chops, trim carefully, and remove from the bone, or use pieces of pork