Pressed Veal (For Lunch Or Tea)

Boil a shin of veal in four quarts of water until the meat is soft enough to allow the bones to be taken out, and the water is nearly boiled away. Chop the meat fine; season it with powdered mace, pepper, salt, and add two crackers, pounded and sifted, and parsley cut small. Mix well together with the water that remains in the kettle, and put it all into a bowl previously wet with cold water. As you till the bowl, insert here and there slices of two or three hard-boiled eggs. Put a plate over the bowl that will fit closely; set a weight upon it, and let it stand till the next day. Cut in slices.

Vegetable Hash With Dropped Eggs

Mince boiled salt meat fine; then add cold boiled potatoes, beets, and turnips, also chopped fine. Put stock or meat-liquor into the spider, and when it boils stir in the minced meat and vegetables, a small piece of butter, pepper, and a little salt (not as much salt as if the meat were fresh). Put it into a buttered dish, and set it into the oven to brown. Drop two or four or more eggs, according to the number at the table, and lay them on the top. Sprinkle salt on the eggs, lay on them thin shavings of butter, and serve.

Hashed Beef Or Mutton

Cut the meat in very thin slices; flour both sides; put it in a deep dish; sprinkle each layer with salt and pepper; add sliced potatoes in alternate layers. When the meat and potatoes are all laid in the dish, put an onion in the centre, cut it in quarters, and stick one clove in each quarter; then pour over the whole some gravy or stock which you have boiled up and thickened with scorched flour. Cover close with an old plate. Bake two hours in a moderate oven.

Head Cheese

Take the head, feet, ears, and tail of a hog, and boil them until every bone falls out. Then take all the meat, both fat and lean, and put into an earthen pan. Season it with salt, pepper, sage, cloves, and summer savory, or any spice and herbs you may prefer. Put it into a coarse cloth, twist it up, and lay a weight upon it. This is a favorite article of food in some parts of the country, and certainly it is very good. Great care is necessary in cleaning such giblets of pork.

Another economical use for them is to take out all the bones, as for head cheese, and then return the meat to the liquor, boil it up, and stir in Indian meal, just as in making hasty-pudding. Put in considerable salt, and let it boil very moderately another hour and a half. Then take it up in deep dishes, and when it is cold cut it in slices and brown it on a griddle. A convenient breakfast article for laborers, but too hearty for persons of sedentary habits.

Souse

Take off the horny parts of the feet and toes of a pig, and clean the feet, ears, and tail very thoroughly; then boil them till the large bones slip out easily. Pack the meat into a stone jar, with pepper, salt, and allspice sprinkled between each layer. Mix some good cider vinegar with the liquor in which it was boiled, in the proportion of one third vinegar to two thirds liquor, and fill up the jar.