Saute in the blazer in hot olive oil, or butter, until nicely browned on both sides.

Serve with French peas or tomato sauce.
=Chicken with Mushrooms.= Melt one-fourth a cup of butter in the blazer; add six mushroom caps, peeled and sliced, and cook slowly, with a teaspoonful of grated onion, about six minutes; add two tablespoonfuls of flour, stir until smooth, then add one cup of cream, stock or milk, pepper and salt, and a few grains of mace.

When the sauce boils, stir in one pint of chicken, finely chopped, and serve as soon as hot.

Sweetbreads, lamb or veal may be served in the same manner.
=Chopped Beef.= Chop half a pound of raw beef, from the tender part of the round, very fine.

Rub the bottom of the hot blazer with butter, put in the meat with one teaspoonful of grated onion, stir, and cook four or five minutes; add two tablespoonfuls of butter, salt and pepper, and serve at once.
This is good with bread, but better with baked potatoes.