How To Corn Beef

To each gallon of cold water, put 1 qt. rock salt, 1 oz. salt-petre and 4 oz. brown sugar, (it need not be boiled), as long as any salt remains undissolved, the meat will be sweet. If any scum should rise, scald and skim well; add more salt, salt-petre, and sugar; as you put each piece of meat into the brine, rub over with salt. If the weather is hot, gash the meat to the bone, and put it in salt. Put a flat stone or some weight on the meat to keep it under the brine.

Pickled, Pork Equal To Fresh

Let the meat cool thoroughly, cut into pieces four to six inches wide, weigh them, and pack as tight as possible, salting lightly. Cover the meat with brine as strong as possible. Next day pour off a gallon of the brine and mix with it a table-spoonful of salt-peter for every hundred pounds of meat, and return it to the barrel. Let it stand one month, take out the meat and let it drain 12 hours. Put the brine into an iron kettle, add 1 qt. molasses or 2 lbs. sugar, and boil till clear. When cold return the meat to the barrel and pour on the brine. Cover it close, and you will have the sweetest meat you ever tasted.

Mutton Chops

Cut them nicely, clearing away all ragged ends and edges; fry for a few moments covered closely, and then dip each piece in cracker crumbs and beaten egg, or you may prepare them as for frying; then, lay them in a dripping-pan, and put into the oven to bake; baste frequently with a little melted butter and water.

Roast Veal

Prepare a leg of veal for the oven by washing, drying, and larding it with strips of fat bacon or ham, and dredging it well with flour, and seasoning with salt and pepper; baste frequently and serve with the gravy thickened. A roast fillet of veal should be prepared by stuffing it with bread crumbs, seasoned with chopped ham, summer savory, pepper and salt. Dredge lightly with flour and bake.

Fried Calf's Liver

Cut in thin slices, wash and drain, roll them in corn meal or cracked crumbs, and fry in fresh or salt pork gravy or butter.

How To Cook Sliced Ham

Cut raw ham in slices, soak in scalding water half an hour, lay your slices in a frying-pan, pepper each, and lay on each slice a little made mustard: pour in half a tea-spoonful of vinegar to each slice; fry quickly, turn often. When done take out, serve on a dish, add to the gravy 1 spoonful of wine, (if you have any handy), and 1 tea-spoonful of sugar. Boil up once, pour over your ham, and serve.

Baked Ham

Most persons boil ham. It is much better baked, if baked right. Soak it for an hour in clean water and wipe it dry, next spread it all over with thin batter, and then put it into a deep dish with sticks under it to keep it out of the gravy. When it is fully done and the batter crusted on the flesh side, take off the skin and set it away to cool.

How To Boil Ham

Wash and scrape the ham clean; put it on in cold water enough to cover it; put into the water 2 onions, 2 carrots, a head of celery, a dozen cloves and a handful of timothy hay; boil without stopping until the skin will readily peel from the ham; cover the ham with rolled crackers, or bread crumbs that have been browned and rolled, and bake in a slow oven for 2 hours.