Two and one half pounds fresh veal and ¼ pound pickled pork, chopped very fine, ½ teacup rolled crackers, 2 whole eggs, well beaten, salt, pepper and a little sage. Mix all together thoroughly and form into a loaf. Bake 1 hour.
Well wash the brains and soak them in cold water till white. Parboil them till tender in a small saucepan for about a quarter of an hour; then thoroughly drain them, and place them on a board, divide them, into small pieces with a knife. Dip each piece into flour, and then roll them in egg and bread crumbs, and fry them in butter or well-clarified drippings. Serve very hot with gravy. An other way of doing brains is to prepare them as above, and then stew them gently in rich stock, like stewed sweetbreads. They are also nice plainly boiled, and served with parsley and butter sauce.
Pigeons lose their flavor by being kept more than one day after being killed. They may be prepared and roasted or broiled the same as chicken; they will require from twenty to thirty minutes cooking. Make a gravy of the giblets or not; season with pepper and salt, and add a little flour and butter.
Cut into dice 3 ounces of salt pork; divide wild squabs into pieces, at the joints; remove the skin. Cut up 4 potatoes into small squares, and prepare a dozen small dough balls. Put into a yellow, deep baking dish the pork, potatoes and squabs, and then the balls of dough; season with salt, white pepper, a dash of mace or nutmeg, add hot water enough to cover ingredients, cover with a "short" pie crust and bake in a moderate oven ¾ of an hour.
Shave your beef very fine. Put into a suitable dish on the back of the stove, cover with cold water and give it time to soak out to its original size before being dried. When it is quite soft and the water has become hot (it must not boil), take it off, turn off the water, pour on a cup of cream; if you do not have it use milk and butter, a pinch of pepper, let it come to a boil, thicken with a tablespoon of flour, wet up in a little milk. Serve on dipped toast or not, just as one fancies. A nice breakfast dish.
Boil the forehead, ears and feet and nice scraps trimmed from the hams of a fresh pig, until the meat will almost drop from the bones, put it in a large chopping bowl, and season with pepper, salt, sage and summer savory. Chop it rather coarsely; put it back into the same kettle it was boiled in, with just enough of the liquid in which it was boiled to prevent its burning; warm it through thoroughly, mixing it well together. Now pour it into a strong muslin bag, press the bag between two flat surfaces, with a heavy weight on top; when cold and solid it can be cut in slices. Good cold or warmed up in vinegar.
This is cut from the boneless part of the flank and is secreted between an outside and inside layer of creamy fat. There are two ways of broiling it. One is to slice it diagonally across the grain; the other is to broil it whole. In either case brush butter over it and proceed as broiling other steaks. It is considered by butchers the finest steak which they frequently reserve for themselves.