Take a beef's or sheep's or veal's heart, wash deeply and thoroughly so as to remove all blood, make the two cells into one by cutting through the partition with a long, sharp knife, being careful not to cut through to the outside; make a stuffing of bread crumbs same as for roast turkey, fill the cavity, cover with greased paper or cloth to secure the stuffing, and bake in a deep pan with plenty of water, for two hours or longer, basting and turning often, as the upper part particularly is apt to get dry. While heart is roasting, put the valves or "deaf ears" which must be cut off after washing, into a sauce-pan, with a pint of cold water and a sliced onion. Let simmer slowly one hour; melt in same sauce-pan a tablespoon of butter, add a tablespoon flour then the strained liquid from valves, and serve as gravy.
Fry 2 pounds tender veal cut in thin bits, and dredged with flour, in sufficient hot lard to prevent sticking; when nearly done add 1½ pints of fine oysters, thicken with flour, season with salt and pepper. Cook until done. Serve hot in covered dish.
Take twelve pig's feet, scrape and wash them clean, put them into a sauce-pan with enough hot (not boiling) water to cover. When partly done, salt them. It requires four or five hours to boil them soft. Pack them in a stone crock, and over them spiced vinegar made hot. They will be ready to use in a day or two. If you wish them for breakfast, split them, make a batter of 2 eggs, a cup of milk, salt, a teaspoon butter, with flour enough to make a thick batter; dip each piece in this and fry in hot lard. Or dip them in beaten egg and flour and fry. Souce is good eaten cold or warm.
Place slices in boiling water and cook until tender: put in frying pan and brown, and dish on a platter; fry some eggs by dripping gravy over them until done; instead of turning take up carefully and lay them on the slices of ham.
A very close relationship exists between the hare and rabbit, the chief difference being in smaller size and shorter legs and ears of the latter. The manner of dressing and preparing each for the table, is therefore, pretty nearly the same. To prepare them for roasting, first skin, wash well in cold water and rinse thoroughly in lukewarm water. If a little musty from being emptied before they were hung up, afterwards neglected, rub the insides with vinegar and afterwards remove all taint of the acid by a thorough washing in lukewarm water. After being well wiped with a soft cloth put in a dressing as usual, sew the animal up, truss it, and roast for half or three-quarters of an hour, until well-browned, basting it constantly with butter and dredging with flour just before basting up.
Always use calf's liver, (if possible), cut in slices. Pour boiling water over and let it stand fifteen minutes ; fry some slices of breakfast bacon, take out the bacon, roll the liver in either flour or corn meal, and fry a delicate brown; sprinkle with salt and pepper. Serve with gravy if you like.
Select good steak. Remove all undesirable meat. Hack with sharp knife; dip in cold water, roll in flour, fry in medium hot skillet in butter and lard; salt and pepper.