Fried Chitterlings

Get chitterlings ready prepared by the butcher. Wash them, and let them lie an hour or two in weak salt and water. Then drain them, cut them in pieces, and parboil them. Dry them in a clean cloth. Make a batter of two or three beaten eggs, and a pint of milk, with a heaped table-spoonful of flour. Put into a frying-pan an ample portion of the dripping of roast veal or pork, and when it boils, (having first dipped each piece of the chitteriing into the batter,) fry them in the dripping. They must be thoroughly done. You may fry them in lard, or fresh butter.

This is a nice breakfast dish.

Baked Chitterlings

Having first parboiled the chitterlings, lay among them some bits of fresh butter, season them with powdered nutmeg, put them into a deep dish, set it into an oven, and bake them brown.

This is a side dish at dinner.

Fine Veal Pie

Boil, in two quarts of water, two unskinned calf's feet, adding the yellow rind of a large lemon, pared as thin as possible, or grated, and its squeezed juice. Also, two broken-up sticks of cinnamon, half a dozen blades of mace, and two glasses of sweet wine. Boil all these together (skimming well,) till the calf's feet are in rags, and all their flesh has dropped from the bone. Then put the whole into a jelly-bag and let it drip into a broad bowl. Set it away closely covered. Have ready two pounds of the parboiled chump end of a loin of veal cut into square pieces. Make a nice puff paste, and line with it a deep pie-dish. Put the pieces of veal into it, (all the fat cut off,) and intersperse them with a dozen or more forcemeat balls, each about as large as an English walnut. The balls may be made of cold minced chicken and ham, minced suet, bread-crumbs, and hard-boiled yolk of egg grated or crumbled fine; seasoned with sweet herbs, and grated lemon rind. Or they may be sweet balls of bread-crumbs, butter, chopped sultana raisins, and chopped citron, seasoned with nutmeg. Having dispersed them among the pieces of veal, put in the jelly made from the calf's feet. Cover the pie with a lid of puff-paste, cut a cross slit in the centre; notch the edges, and bake it brown. This pie is for a company dish.

A Plain Veal Pie

Cut the meat from an uncooked breast of veal, and stew it in a very little water. Have ready a pie dish lined with a nice paste. Put in a layer of stewed veal, with its gravy, and cover it with a layer of sausage meat: then veal again, and then sausage meat. Repeat this till the dish is full, finishing with the sausage. Cover it with a lid of paste, and bake it brown. This is a cheap and easy family pie.

Veal Loaf

Take a cold fillet of veal, and (omitting the fat and skin) mince the meat as fine as possible. Mix with it a quarter of a pound of the fattest part of a cold ham, also chopped small. Add a tea-cupful of grated bread-crumbs; a grated nutmeg; half a dozen blades of mace, powdered; the grated yellow rind of a lemon; and two beaten eggs. Season with a salt-spoon of salt, and half a salt-spoon of cayenne. Mix the whole well together, and make it into the form of a loaf. Then glaze it over with beaten yolk of egg; and strew the surface evenly, all over, with bread raspings, or with pounded cracker. Set the dish into a dutch-oven, and bake it half an hour, or till hot all through. Have ready a gravy made of the trimmings of the veal, stewed in some of the gravy that was left when the fillet was roasted the day before. When sufficiently cooked, take out the meat, and thicken the gravy with beaten yolk of egg, stirred in about three minutes before you take it from the fire.

Send the veal loaf to table, in a deep dish, with the gravy poured round it.

Chicken loaf, or turkey loaf, may be made in this manner.