Take four or six chops. Trim as directed in the foregoing recipe. Dust them with pepper and salt. Have ready a greased bag and six ounces of freshly-boiled rice. Mix with the rice the contents of a small bottle of tomato catsup. Place the rice in the bag. Then put in the chops on top of the rice. Fold, clip, put on the grid, and cook for half an hour in a moderately hot oven (300 Fahr.). Take out, dish up, and serve as hot as possible. If liked, the rice can be cooked with the chops; in this case it must first be soaked all night and then allowed an hour and a quarter's slow cooking. Note. - Arrange the rice as a border and serve chipped potatoes separately.

Côtelettes a la St. Cecile. Take four lamb chops, from half a pint to a pint of parboiled peas, and a pound of parboiled new potatoes. Grease two bags thickly. Put the peas and potatoes, together with one and a half ounces of butter, in one bag. Place on grid and put into a moderately hot oven (300 Fahr.). Let them cook for twenty minutes before putting in the bag with the chops. Meanwhile, trim the chops very neatly. Free them from superfluous fat. Flatten them well with the chop bat, and spread them on both sides with a layer of foiegras. Have ready some freshly-fried breadcrumbs. Sprinkle these lightly on each side of the chops. Take care not to overdo this. Place in a Soyer D size bag. Fold, clip, place on grid in the oven. Cook for twenty minutes. Dish up the peas and potatoes as a border. Put the chops in the middle. Pour their own gravy over them and serve at once.