the veal into slices a quarter of an inch thick, lay them on the gridiron with an equal number of slices of salt pork beside them. When cooked, put the veal on to the dish, butter, salt, and pepper it well, and lay the salt pork on the top of it. Veal needs to broil a good while, till it looks done when cut open.
Broiled Mutton Chops.
These must be broiled over a quick fire and not cooked so much as veal.
Broiled Pork Steaks.
These must be cut rather thin, broiled quick, and very thoroughly.
Beef Steaks.
Those from the sirloin are best, those from the shoulder clod and round are not so good, but cheaper. Meat, if tough, is made more tender by pounding, if it is done very thoroughly, so as to break the fibres. Cut the steaks from half an inch to an inch thick. Broil on hot coals, and the quicker it is done the better. Ten or twelve minutes is enough time. Turn it four or five times, and when done put on butter, salt, and if you like pepper, and on both sides. Do not let your butter be turned to oil before putting it on. It is best to have beef tongs to turn beef, as pricking it lets out the juices. Often turning prevents the surface from hardening and cooks it more equally.
Beef Liver.
Cut it in slices half an inch thick, pour boiling water on it, broil it with some thin slices of salt pork dipped in flour; then cut the liver and pork up into mouthfuls, put them in a frying-pan with a little butter, pepper, and salt, and stew them three or four minutes.
To Poach Eggs.
Beat the eggs to a froth, pour them into a buttered tin, set it on coals, add salt and butter, stir till cooked, and then put it on to buttered toast.
To Boil Eggs.
Put them into boiling water and allow three minutes if you wish only the white hardened, and five minutes if you wish them hard. Another and more delicate way is to break them into boiling water and let them boil three or four minutes. Then take them up with a skimmer, draining them well, and lay them on buttered toast, and spread a little butter on them.
Another, and the best way to boil them when in the shell, is to pour on boiling water and let them stand five minutes. Then pour it off and pour on more boiling water, and let them stand five minutes longer.
This is the way in which they are cooked in egg boilers, which are set upon the table.
A Salt Relish.
Cut salt pork into thin slices, fry them till crisp, take them out and pour a little water to the fat, dredge in a little flour, and put in a little pepper. Then cut up the pork in mouthfuls and put to this gravy.
Egg Frizzle (very good).
Pour boiling water on to salt, smoked beef slivered. Pour off the water and then frizzle it in the frying-pan with butter. When done, break in two or three eggs, and stir it till the egg is hardened.
Frizzled Beef.
Sliver smoked beef, pour on boiling water to freshen it, then pour off the water and frizzle the beef in butter.
Veal Cheese.
Prepare equal quantities of sliced boiled veal and smoked tongue, boiled, skinned, and sliced.
Pound each separately in a mortar, moistening 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.
A Codfish Relish.
Take thin slivers of codfish, lay them on hot coals, and when a yellowish brown, set them on the table.
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.
Salt Herrings.
Heat them on a gridiron, remove the skin, and then set them on the table.
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