Fried Meats and Relishes

Ingredients

• a cup of milk
• a pinch of pepper
• six eggs
• salt
• nutmeg
• pepper

Directions

1. The most slovenly and uiihealthful mode of cooking is fry ing, as it usually is done. If the fat is very hot, and the articles are put in and taken out exactly at the right time, it

2. BKOILED AND FRIED MEATS AND RELISHES. 51

3. is well enough. But fried fat is hard to digest, and most fried food is soaked with it, so that only a strong stomach can digest it. Almost every thing that is fried might be better cooked on a griddle slightly oiled. A griddle should always be oiled only just enough to keep from sticking. It is best to fry in lard not salted, and this is better than but ter. Mutton and beef suet are good for frying. When the lard seems hot, try it by throwing in a bit of bread. When taking up fried articles, drain off the fat on a wire sieve.

4. A nice Way of Cooking Calf's or Pig's Liver. — Cut in slices half an inch thick, pour on boiling water, and then pour if off entirely ; then let the liver brown in its own juices, turning it till it looks brown on both sides. Take it up, and pour into the frying-pan enough cold water to make as much gravy as you wish ; then sliver in a very little onion ; add a little salt and nutmeg, and a bit of butter to season it ; let it boil up once, then put back the liver for a minute longer.

5. Beef Liver.— Cut it in slices half an inch thick, pour boiling water on it, broil it with thin slices of pork dipped in flour, cut it in mouthfuls, and heat it with butter, pepper, and salt for three or four minutes.

6. Egg Omelet. — Beat the yelks of six eggs, and add a cup of milk, half a tea- spoonful of salt, and a pinch of pepper. Pour into hot fat, and cook till just stiffened. Turn it on to a platter brown side uppermost. Some add minced cooked ham, or cold meat chopped and salted. Others put in chopped cauli flower or asparagus cooked and cold.

7. Frizzled Beef. — Sliver smoked beef, pour on boiling water to freshen it, then pour off the water, and frizzle the beef in butter.

8. Veal Cheese. — Prepare equal quantities of sliced boiled veal and boiled smoked tongue, or ham sliced. Pound each separately in a mortar, moisten ing with butter as you proceed. Then take a stone jar, or tin can, and mix them in it, so that it will, when cut, look mottled and variegated. Press it hard, and pour on melted butter. Keep it covered in a dry place. To be used at tea in slices.

9. A Codfish Relish.— Take thin slivers of codfish, lay them on hot coals, and when done to a yellowish brown, set them on the table.

10. Another Way. — Sliver the codfish fine, pour on boiling water, drain it off, and add butter and a very little pepper, and heat them three or four minutes, but do not let them fry.

11. Salt Herrings. — Heat them on a gridiron, remove the skin, and then set them on the table.

12. 52 THE HOUSEKEEPER AND HEALTHKEEPEK.

Nutrition, whole recipe (rough)

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.