into the gravy, adding salt and pepper, and after one boil, pour it over the whole. The veal must be cut quite thin, and it should cook nearly an hour in the whole.
Fricassee Chickens.
Wash the chickens and divide them into pieces, put them in a pot, or stew-pan, with several slices of salt ham, or pork, and sprinkle each layer with salt and pepper; cover them with water, and let them simmer till tender, keeping them covered. Then take them up, and mix with the gravy a piece of butter the size of a hen’s egg, and a paste made of two teaspoonfuls of flour wet up with the gravy. Put back the chickens and let them stew five minutes. Then spread crackers, or toasted bread, on the platter, put the chickens on it, and pour the gravy over.
In case it is wished to have them browned, 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.
Meats Warmed over.
Cold beef is best made into pies as in a foregoing receipt. Veal is best made into hashes, or force meat, as in following receipts. If it is liked more simply cooked, chop it fine, put in water just enough to moisten it, butter, salt, pepper, and a little juice of a lemon. Some like a little lemon rind grated in. Heat it through, but do not let it fry. Put it on buttered toast, and garnish it with slices of lemon.
Cold salted, or fresh beef are good chopped fine with pepper, salt, and 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. It injures cooked meat to cook it again. Cold fowls make a nice dish to have them cut up in mouthfuls, add some of the gravy and giblet sauce, a little butter and pepper, and then heat them through.
A nice Way of Cooking Cold Meats.
Chop the meat fine, add salt, pepper, a little onion, or else tomato catsup, fill a tin bread pan one-third full, cover it over with boiled potatoes salted and mashed with cream or milk, lay bits of butter on the top and set it into a Dutch, or stove oven, for fifteen or twenty minutes.
A Hash of Cold Meat for Dinner (very good).
Peel six large tomatoes and one onion, and slice them. Add a spoonful of sugar, salt and pepper, and a bit of butter the size of a hen’s egg, and half a pint of cold water. Shave up the meat into small bits, as thin as thick pasteboard. Dredge flour over it, say two teaspoonfuls, or a little less. Simmer the meat with all the rest for one hour, and then serve it, and it is very fine.
Dried tomatoes can be used. When you have no tomatoes, make a gravy with water, pepper, salt, and butter, or cold gravy: slice an onion in it, add tomato catsup (two or three spoonfuls), and then prepare the meat as above, and simmer it in this gravy one hour.
Cold Meat Turnovers.
Roll out wheat dough very thin, and put in it, like a turnover, cold meat chopped fine, and seasoned with pepper, salt, catsup, and sweet herbs. Make small ones, and fry them in lard till the dough is well cooked.
Head Cheese.
Boil in salted water the ears, skin, and feet of pigs 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, mix the meat with it, and while hot tie it in a strong bag and keep a heavy stone upon it until quite cold.
Souse.
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. Fry them in lard.
Tripe.
Scrape and scour it 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.
Force Meat Balls (another Hash.)
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.
To Prepare Cold Beef Steaks.
Put a fine minced onion into a stew-pan, and add half a dozen cloves and as many pepper corns, pour on a coffee cup of boiling water, and add three large spoonfuls of butter, or some gravy. Let it simmer ten minutes. Then cut up the beef in mouthfuls and put into this gravy to simmer four or five minutes, till heated through, but do not let it cook any more, as it is not healthful.
Three large tomatoes stewed with the onion improves this.
A nice Way of Cooking Cold Boiled Ham.
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; let it fry a couple of minutes and then 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 (have a hot fire), then cut it into squares, or into triangular quarters, or eighths, and turn it with a knife, and let it fry till the other side is browned.
Another Way of Cooking Cold Ham.
Cut up all the bits and ends, 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.
A Veal Hash.
Cut up cooked veal into strips, flour them and fry them to a light brown, in butter. Then take them up and mix as much hot water as there is gravy, add a little flour paste, season with salt, pepper, catsup, and lemon-juice, then add the meat and heat it hot.
Veal Balls (another Hash).
Chop the cold veal fine, removing hard portions, add as much bread crumbs as there is of meat, and half as much broiled salt pork chopped fine. Moisten all with a glass of white wine if you like it, put in two eggs, and season with salt, pepper, sweet herbs, and a little nutmeg. Form them into balls and fry in butter.
BROILED MEATS.
General Remarks.
It is best to oil the bars of the gridiron with suet and also warm them before putting the meat on. Chalk is sometimes rubbed on to the gridiron, when fish is to be broiled. It is desirable to keep a gridiron expressly for fish, otherwise meat is often made to taste fishy.
Broiled Ham.
Cut
