Veal Fritters

Take some thin slices of cold roast veal, and trim them round or circular. Beat them with a rolling-pin, to make them very tender, and season them with a little salt and pepper and some powdered nutmeg. Also some grated fresh yellow rind of lemon-peel. Make a very light batter, of eggs, milk, and flour; in the proportion of four well-beaten eggs to a pint of milk; and a large half pint of sifted flour: the eggs beaten first, and then stirred gradually into the milk in turn with the flour. Have ready a frying-pan, nearly full of boiling lard. Drop into it two large spoonfuls of the batter. Then put in a slice of the veal, and cover it with two more large spoonfuls of the batter. As the fritters are fried, take them up with a perforated skimmer, and drain them.

Veal Patties

Mince very fine, some cold roast veal, or some cold chicken, mixing with it some cold minced ham, or cold smoked tongue. Add some yolk of hard-boiled eggs, crumbled or minced. Season the mixture with powdered mace and nutmeg, moistened with cream or soft fresh butter. Have ready some nice puff-paste, rolled out thin, and cut into oval or circular pieces. Cover the half of each with the mixture, spread on evenly and thickly. Then, upon that, fold over the other half, (uniting both,) and crimp them together, in very small notches. Brush their out-sides all over with some raw egg, slightly beaten, and lay them in large square tin oans to bake. Send them to table on china dishes.

These patties are excellent made of cold game. The green tops of boiled asparagus will improve the mixture.

Fried Liver

Put into a frying-pan some nice thin slices of ham or bacon, that have soaked all night, and fry them in their own fat. Have ready your calf's liver, cut into slices not too thin, as that will render them hard. Take out the ham as soon as it is done, put it into a hot dish, and cover it closely. Lay the slices of liver into the gravy of the bacon that is left in the frying-pan, spinkling it well with chopped parsley. It must be thoroughly done. Then dish with the bacon.

To those who like them, some onions will be thought an improvement to fried liver. First parboil the onions: then slice them, season them with a little salt and pepper, and fry them with the liver.

If lettuces are in season, quarter a fresh one, and lay it under the liver when you dish it, having previously removed the thickest part of the stalk. The liver of beef or sheep is not seen at good tables. It is very inferior to that of calf's, being hard and coarse.

Larded Liver

Wash and drain a nice fat calf's liver. Liver of beef or mutton is never seen at a good table; they are hard, coarse, and tasteless, and only eaten by the poor, while the livers of veal and poultry are considered very nice. Divide it into equal portions. Lard them thickly with small slips of fat bacon, inserted at regular distances with a larding-needle, and very near each other. Season the liver with powdered nutmeg and mace. Put into a stew-pan, in the bottom of which you have laid a large slice or two of fat bacon. Let it stew gently, till thoroughly done and tender throughout. When you take the liver out of the stew-pan, stir into the gravy left at the bottom, some thick catchup, either mushroom or tomato. Do not send the slices of bacon to table with the liver.

If liked, surround the liver while cooking, with small button onions, (peeled and washed,) and see that they are well done. Serve them up on the same dish. It is best always to boil onions before frying them.