"The turnpike road to people's hearts, I find, Lies through their mouth, or I mistake mankind."
Have a nice tenderloin or porterhouse steak one inch and a half in thickness, well hacked. Over this sprinkle salt, pepper and a little flour. Have ready a very hot spider. Into this drop plenty of good, sweet butter (¼ pound is not too much). When thoroughly melted, lay in the meat; turn frequently. While cooking make many openings in the steak to allow butter to pass through. When done, place on a hot platter and serve immediately.
Two cups of chopped cooked meats, 3 tablespoons cracker crumbs, 1 tablespoon butter, 1 small onion, 2 eggs, salt and pepper to taste. Chop onion very fine. Beat eggs very light without separating. Melt the butter, add to the cracker crumbs, mix with the eggs, meat and seasoning. Make into flat cakes and fry in half butter and half lard or drippings.
Boil meat very tender, chop fine. To 1 bowl of meat add equal quantity of mashed potatoes, a little butter, 1 egg, salt and pepper. Make into balls and roll in flour. Fry in hot lard.
Chop cold meat with a meat chopper, 1 quart meat, 3 eggs, well beaten, ½ pint cold mashed potatoes, pepper, salt and gravy from meat, or half cup water, flour enough to form into balls as for sausage. Fry in a little grease.
Stew chicken until it drops from the bone, take out bones, make a sauce with butter, flour and milk, as much as desired. Salt 1 quart flour rubbed with ½ cup lard, a little salt and 2 teaspoons baking powder, wet with milk until you can roll. Place layer of crust in bottom, then chicken and gravy. Cover with crust half inch thick.
Chop cold or left over meats of any kind with same bulk of potatoes, add 1 little onion, if desired to flavor, then take dry bread, pour hot water on it to moisten, having bread enough to make the mass adhere so it can be made into cakes or balls. Fry a nice brown in skillet in butter or meat fryings.
Take 1 large thin steak, lay out smoothly and wipe dry; prepare a dressing with 1 cup of fine bread crumbs, ½ teaspoon salt, some pepper, tablespoon butter ½ teaspoon sage, or use chopped onions and enough meat, roll up and tie carefully with stout string, put a few thin slices of pork in bottom of a kettle and fry till brown; put the roll of steak and also brown it on all sides, then add 1 pint of hot water and cook until tender, then thicken the gravy. The roll is to be carved crosswise.
Take bits of cold meat, chop fine. To 1 pint chopped meat add 1 cup cracker crumbs rolled fine, beat two eggs, moisten with cream; pepper and salt to taste. Make in small cakes and fry in butter. Serve hot.
Parboil them in salt water; remove the skins and tough parts; cut in pieces the size of a large oyster; dip in beaten eggs; roll in cracker crumbs seasoned with salt and pepper; fry in hot butter or drop in hot lard as you would doughnuts.