To Make Crumbobblious Cutlets


Procure some strips of beef, and, having cut them into the smallest possible slices, proceed to cut them still smaller,ā€” 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, ā€”say the roof of the house, if free from sparrows or other birds,ā€” 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.

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