Fricassee Of Veal

Fry eight slices of salt pork brown. Take out the pork and put in thin slices of veal which have been cut from the leg. Sprinkle with salt and pepper, and fry brown. When all the veal is fried, mix with the boiling fat two tablespoonfuls of dry flour; stir until there are no lumps, and the flour is brown; then add two cups of boiling water, and season with salt and pepper. Lay the veal in this gravy, and simmer fifteen minutes. Dish and pour the gravy over the meat. If for dinner, garnish with boiled rice, and serve plain boiled potatoes, spinage, and horseradish.

Veal Outlets

Pry brown eight slices of salt pork. Take them up, and add to the fat two large spoonfuls of lard or drippings. Have ready thin slices of veal (they are best cut from the leg), dip them in an egg which has been well beaten, then into cracker crumbs, and fry a nice brown Season them, before dipping in the egg and cracker, with pepper and salt Serve with the salt pork. If for dinner, serve mashed potatoes, boiled or stewed parnips, and horseradish.

Veal On Toast

Chop the veal as for mutton. Mince and season in the same manner. Use a little more water, and boil fifteen minutes; dish on toast, and garnish with thin slices of lemon. This is a nice dish for either dinner or breakfast.

Veal Croquettes

Chop cold veal fine (boiled is the nicest), season with pepper and salt, and to a quart of veal, after it is chopped, add half a cup of warm water (when chopping the veal, dredge in flour as for veal on toast), form this into egg shapes about the size of an egg, and dip into a well-beaten egg, then roll in cracker crumbs, and fry, as you would doughnuts, in hot lard.

Pork Steak

Cut pork steak quite thin, and sprinkle with salt, pepper, and a little powdered sage. Put a spoonful of drippings or lard in the pan, and lay the pork in it; fry slowly fifteen minutes. Always be sure that the meat is cooked until white at the centre; if it has a pink appearance, it is not done. If for dinner, serve boiled potatoes, squash, boiled onions, and apple-sauce.

Fried Salt Pork

Cut salt pork into slices a quarter of an inch thick, cut off the rind, and then pour over them boiling water, in which let them stand ten minutes; then turn off the water, and fry until they are brown on both sides.

Broiled Salt Pork

Prepare as for fried, and broil ten minutes over clear coals.

Salt Pork Fried In Batter

Fry the pork as before directed; dip in batter, and fry in the pork fat, to which should be added two spoonfuls of drippings or lard. Make the batter in the following manner: Mix gradually with one cup of flour, one cup of milk, and then add one well beaten egg and a little salt. This makes a pleasant change in the country, where it is so difficult to get fresh meat. Serve potatoes and any other vegetable that you please.

Fried Sausages

Cut the sausages apart and wash them; then lay them in the pan and pour boiling water over them; let them boil two minutes, then turn off the water and prick the sausages with a fork, or they will burst open when they begin to fry. Put a little drippings in the pan with them, and fry twenty minutes. Turn them often that they may be brown on all sides. Out stale bread into fanciful shapes, fry in the sausage fat, and garnish the dish with it. Brown bread is delicious fried in this way. Serve plain boiled potatoes, squash, mashed turnips, and applesauce.