Sausage

Twenty-five pounds of meat, seven pounds of fat; one-half pound of salt, eighteen tablespoonsful of sage, seven of black pepper, six of fresh thyme, or dried if you can't get fresh, one teaspoonful of red pepper.

Ratcliffe Manor Sausage

Fifty-one pounds of lean pork, twenty-four pounds of chine, fat cut separately, three-quarters of a pound of salt, four ounces of black pepper, six ounces of sage (country sage the best), two teaspoonsful of cayenne pepper, one ounce of thyme, one-half ounce of sweet marjoram, two teaspoonsful of saltpetre.

No. 1. Veal Cutlets

Have the cutlets cut thin, then season with salt and pepper; beat up two eggs for a good-sized dish, and dip the cutlets in the egg; then roll in stale bread-crumbs or grated cracker, and have your lard boiling hot; put the cutlets in the lard and fry brown. Of course they must be turned. Then remove the cutlets, and add half pint of cream or rich milk, with a large tablespoonful of brown flour, to the gravy, and season with parsley, thyme and nutmegs. Let the gravy just come to the boiling point. If you have no cream or milk, use water with a good-sized lump of butter.

Breaded Chops

Broil French chops ten minutes, turn them very often, take them from the broiler, baste with melted butter, season with salt and pepper; let them stand ten minutes; dip them in beaten eggs, roll in bread crumbs, and fry in boiling fat. Fill the bottom of a meat dish with tomato sauce, slip the paper quillings over the end of the bones, and arrange the chops nicely in the sauce. Garnish with parsley, and serve very hot.

Stuffed Breast Of Veal (For The Stuffing)

One cup of bread crumbs, one teaspoonful of sweet marjoram, one-quarter pound salt pork, one teaspoonful of thyme, one of salt, two dashes of pepper. Chop the pork fine, add it and all the ingredients to the bread crumbs. Wipe a breast of veal with a damp cloth, make long gashes through the ribs, and fill with the stuffing. Place it in a baking pan, and roast the same as the loin.

Veal Croquettes

Veal croquettes are made the same as chicken croquettes - using chopped veal, leaving out the sweetbreads (calf's brains added in their place), and if carefully made, good judges can scarcely discover the difference.

Broiled Liver

Cut the liver into slices and scald it; wipe it dry, season with salt and pepper, broil over a clear fire, first on one side then on the other. It will take about five minutes. When done spread lightly with butter and serve on a heated dish.

Irish Stew

Three pounds of the neck of mutton, four good sized onions, four potatoes cut into dice - salt and pepper to taste, four quarts water. Cut the meat into small pieces, cover with the water - which should be boiling, add the onions sliced, and simmer gently for three hours. Half an hour before the meat is done add the potatoes, season with salt and pepper, and if you like it the beaten yolk of an egg. Dumplings may be added the same as in stew of beef with dumplings.