Fried and Broiled Meats

It is best to fry in lard not salted, and this is better than butter.

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.

Cut calf's or pig's liver in slices half an inch thick.

Pour on boiling water, then pour it off entirely.

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.

Sliver in onion, cut fine, 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, and set it on the table.

Take half a pint of milk, add a well-beaten egg, and flour enough to make a batter.

Cut the veal quite thin.

Fry the veal brown in some sweet lard.

Dip it in the batter and fry again till brown.

Drop in some spoonfuls of batter to fry after the veal is taken up, and put them on top of the veal.

Put a little thin flour paste into the gravy, adding salt and pepper.

After one boil, pour the gravy over the whole.

Let the veal cook nearly an hour in the whole.

Wash the chickens and divide them into pieces.

Put them in a pot or stew-pan with several slices of salt ham or pork, sprinkling each layer with salt and pepper.

Cover them with water and let them simmer till tender, keeping them covered.

Take them up and mix with the gravy a piece of butter the size of a hen's egg, and a paste of two teaspoonfuls of flour wet up with the gravy.

Put back the chickens and let them stew five minutes.

Spread crackers or toasted bread on the platter, put the chickens on it, and pour the gravy over.

If browning is wished, take them out when nearly cooked and fry them in butter till brown, or pour off all the liquid and fry them in the pot.

Chop the cold meat fine, put in water just enough to moisten it, add butter, salt, pepper, and a little juice of a lemon.

Heat it through but do not let it fry.

Put it on buttered toast and garnish it with slices of lemon.

For cold beef, chop it fine with pepper, salt, catsup, and water enough to moisten a little.

Add some butter just before taking it up, and do not let it fry, only heat it hot.

For cold fowls, cut them up in mouthfuls, add some of the gravy and giblet sauce, a little butter and pepper, and heat them through.

Chop the meat fine, add salt, pepper, and a little onion or tomato catsup.

Fill a tin bread pan one-third full with the meat.

Cover it with boiled potatoes salted and mashed with cream or milk, and lay bits of butter on the top.

Set it into a Dutch or stove oven for fifteen or twenty minutes.

Roll wheat dough very thin.

Put in cold meat chopped fine and seasoned with pepper, salt, catsup, and sweet herbs, folded in like a turnover.

Make small ones and fry them in lard till the dough is well cooked.

Boil the ears, skin, and feet of pigs in salted water till the meat drops from the bones.

Chop it like sausage meat.

Season the liquor with pepper, salt, cloves, nutmeg, and cinnamon, or with pepper, salt, and sweet herbs, and mix the meat with it.

While hot, tie it in a strong bag and keep a heavy stone upon it until quite cold.

Cleanse pigs' ears and feet and soak them a week in salt and water, changing the water every other day.

Boil eight or ten hours till tender.

When cold, put on salt and pour on hot spiced vinegar, or fry them in lard.

Scrape and scour the pig's head thoroughly, soak it in salt and water a week, changing it every other day.

Boil it eight or ten hours till tender, then pour on spiced hot vinegar, or fry or broil it.

Chop cold veal fine with one-fourth as much salt pork.

Season with salt, pepper, and sweet herbs.

Make them into balls and fry them brown.

Put a fine minced onion into a stew-pan, add half a dozen cloves and as many pepper corns, and pour on a coffee cup of boiling water.

Add three large spoonfuls of butter, or some gravy, and let it simmer ten minutes.

Cut up the beef in mouthfuls and put it into this gravy to simmer four or five minutes, till heated through, but do not let it cook any more.

Three large tomatoes stewed with the onion improve this.

Peel six large tomatoes and one onion, and slice them.

Add a spoonful of sugar, salt, pepper, a bit of butter, and half a pint of cold water.

Shave the meat into small bits as thin as thick pasteboard.

Dredge flour over it, about two teaspoonfuls or a little less.

Simmer the meat with all the rest for one hour, then serve it.

Without tomatoes, make a gravy with water, pepper, salt, and butter, and slice an onion in it.

Add tomato catsup, two or three spoonfuls, then prepare the meat and simmer it in this gravy one hour.

Make quite a thin batter of flour, water, and eggs, with a little salt.

Pour the batter over the bottom of a Dutch oven or frying-pan which has a very little hot butter or lard in it, say three great spoonfuls.

Let the batter be no thicker on the bottom than a straw, and let it fry a couple of minutes.

Cover the batter with very thin slices of ham, and pour a thin cover of batter over them.

Let it fry till the bottom looks a yellowish brown on a hot fire, then cut it into squares or triangular quarters or eighths.

Turn it with a knife and let it fry till the other side is browned.

Cut up all the bits and ends of ham and put them in a frying or sauce pan with a very little water and some butter.

When warmed through, break in some eggs and stir them up with the ham until the egg is hardened.

Cut up cooked veal into strips, flour them, and fry them to a light brown in butter.

Take them up and mix as much hot water as there is gravy, and add a little flour paste.

Season with salt, pepper, catsup, and lemon-juice, then add the meat and heat it hot.

Chop the cold veal fine, removing hard portions, and add as much bread crumbs as there is meat.

Add half as much broiled salt pork chopped fine.

Moisten all with a glass of white wine if you like it, and put in two eggs.

Season with salt, pepper, sweet herbs, and a little nutmeg, form into balls, and fry in butter.