Sausages

To prevent their bursting in the fryingpan, lay them in a deep dish, pour boiling water over them, and let them be till they are cold; then prick them with a fork, put them into a fryingpan, and shake them about till they are well browned.

No butter or lard, etc. is required; putting them in the boiling water prevents the skins from cracking.

Observations

Poached eggs, pease-pudding, or fried cabbage sent up with them, are excellent accompaniments.

Sweetbreads Full Dressed

Parboil them, let them get cold, and then cut them in pieces three quarters of an inch thick, dip them in the yolk of an egg, then in fine bread crumbs, with a little pepper, salt, and very little nutmeg; put some fresh butter into a fryingpan; when it boils, put in the sweetbreads, and fry them a fine brown. For sauce, mushroom catsup and melted butter.

Sweetbreads Plain

Parboil them, slice them as before, and fry them a delicate brown, take care to drain the fat well from them, and garnish them with slices of lemon, and sprigs of parsley or chervil. Or when parboiled, etc, dip them in the following batter: an ounce of flour, an egg, a tablespoonful of milk, and the same of table beer, a little white pepper and salt beaten together with a wooden spoon for ten minutes: fry them a nice brown, put a little catsup and butter in the dish, and garnish it with fried parsley.

** Take care to have a fresh sweetbread; for it spoils almost sooner than any thing, and should be parboiled as soon as it comes in. This is called blanching, or setting it. Mutton kidneys may be broiled and sent up with the sweetbreads

Veal Cutlets

Let your cutlets be about half an inch thick, trim them, and flatten them with a cleaver; you may fry them in fresh butter, or good beef dripping; or first fry some bacon, and the fat of that melting will leave enough in the pan to fry your veal: when brown on one side, turn them and do the other; or if tlie fire is very fierce, they must change sides oftener. The time they will take depends on the thickness of the cutlet and the heat of the fire: half an inch thick will take about fifteen minutes. Put the trimmings into a stew-pan with a pint of water, an onion, a roll of lemon peel, a blade of mace, a sprig of thyme and parsley; let it stew over a slow fire an hour, then strain it, and put half an ounce of butter into a stewpan; as soon as it is melted, mix with it a tablespoonful of flour, stew it over the fire a few minutes, then add the gravy by degrees till it is all mixed, boil it up for five minutes, and strain it through a tarnmis sieve, and put it to the cutlets: you may add some browning, catsup, or lemon pickle, etc. to it.

Veal Cutlets Full Dressed

Cut your veal into pieces a little bigger than a crown piece, chop fine, or, what is better, take a little of the dried powder of parsley, lemon thyme (savoury or marjoram), lemon peel a little grated, nutmeg and mace, pepper and salt; rub these well together in a mortar, beat up the yolk and white of an egg together on a plate, dip the cutlets in it, and then strew the seasoning over them, dip them again in the egg, and then strew some fine bread crumbs over them, put a little butter into a cold fryingpan over a slow fire, and fry them a nice brown. Make gravy as in the last receipt.

Lamh, Or Mutton Chops

Are dressed in the same way.

Pork Chops

Cut as many chops from the loin as you want, about half an inch thick; trim them neatly; put a fryingpan on the fire; as soon as it is hot, put in your chops, turning them often till brown all over, they will be enough in fifteen minutes: take one upon a plate and try it; if done, season with pepper and salt. For gravy, keep half a tablespoonful of the fat in the pan you fried the chops in, put to it about a teaspoonful of flour, rub it well together over the fire, as soon as it looks a little brown put a teacupful of water, season with salt, give it a boil up, strain through a hair sieve to your chops, or you may send them up with their own gravy in the dish.

Observations

A little powdered sage, etc, strewed over them, will give them a nice relish. See No. 51.