Two three-tined forks. Cook in hot water.

Fixed oils are liquid; they may not discolor. Cook until potatoes have absorbed sauce. [Illustration: KIDNEY LAMB CHOP; RIB CHOP; FRENCH CHOP.—_Page 214._ ] [Illustration: CANDIED ORANGE PEEL, AND BLOSSOMS.—_Page 427._ ] [Illustration: RUMP. PORTER HOUSE STEAK.