Chop half a pound of lean cooked beef fine; rub smooth in a mortar quarter of a pound of raw fat bacon or ham fat; grate the yellow rind of one lemon; mix all these together thoroughly, press them together in the form of a roll, wrap the roll in buttered paper, and bake it for twenty minutes in a moderate oven. When it is done remove the paper without breaking the roll, and serve it either on a bed of parsley or lettuce, or with half-pint of any brown sauce or meat gravy.
"Three-quarters of a pound of veal," should read "Three nd a half pounds of veal".
Take three quarters of a pound of veal, chop fine, add three well beaten eggs, one and a half tablespoonfuls of salt, one of black pepper, one grated nutmeg, four small crackers rolled fine, three tablespoonfuls of cream, piece of butter the size of an egg; stir well together, and make in the form of a loaf. Bake it in the dripping-pan for two hours, basting it with gravy.
Mince some cold boiled or cooked veal very fine; add pepper and salt and sweet marjoram, and cracker-dust or mashed potatoes, and two eggs beaten; mix all together, and roll into a form and bake, basting well.
Take two pounds of liver—boil it until tender; then chop up (but not too fine) five hard boiled eggs, the yolks mashed smooth and the whites chopped up fine; put them in the liver, and boiling water, enough to make the gravy ; put it on the fire, and when it comes to a boil, rub a tablespoonful of flour in nearly a quarter-pound of butter, and stir into the liver. Season to taste, with salt, black and cayenne pepper, allspice and cloves to color it. It is improved by adding wine. It should be seasoned highly.
Take cold mutton or veal, chop it very finely; then to one pint of minced meat, stir in the yolks of four well-beaten eggs, the juice of one lemon, and the rind grated; two small onions, very finely chopped, half of a nutmeg, two large spoonfuls of mushroom catsup, a very little cayenne, and salt to taste; mix this well together, and cut up into very small pieces a half-quarter of a pound of butter and stir through it; then line a dish with good paste, and put this in to bake until it is a nice brown. Serve with a nice gravy made of the bones of the cold meats. This is a very good dish.
Calves' brains are a very delicate and nutritious article of food. They should be soaked in cold water for one hour, then boiled for five minutes in water with salt and vinegar ; they may be then sliced and fried or stewed in gravy. For brain cakes they should be beaten to a paste, and mixed with eggs to a stiff batter; this is to be seasoned highly, with a little cayenne pepper and black pepper, salt and powdered herbs—sweet marjoram and thyme—and then fried in plenty of lard, smoking hot. They must be taken up on a skimmer when brown, and laid on kitchen paper for a moment to free them from fat. Serve either plain or with a brown gravy. They can be fried on a greased griddle.
Take twelve ears of corn, score down the middle; then scrape off all the corn, till nothing remains but the hulls; put in a little salt, one cup of milk, and flour enough to make a batter, something thicker than for flannel cakes. Now separate the whites of the eggs, and beat them until they are very light; put the yolks in first, stirring without beating ; then the whites. Drop the batter from a spoon into the pan of hot lard. When the fritters are brown on one side, turn them quickly for the other side to brown. Serve immediately.
To one quart of grated corn add three eggs, three grated crackers; beat well, and season with salt and pepper; fry in butter and lard ; drop in the pan with a spoon.
One can of corn, or the corn off a dozen ears, one pint of milk and three eggs, tablespoonful of flour, pepper and salt to taste, a few pieces of butter placed on the top. Bake half an hour.
Soak one pint of picked beans, over night, in plenty of water; then boil them until they are quite soft, but not broken. Put a half-pound of salt pork in a pudding-dish and put the beans around it; cover closely; set it in a warm oven, and bake for half a day.
Boil the maccaroni over night in milk, so that it very thoroughly swells, and lay it in rather a deep dish you intend to serve it in; make a custard of milk and two eggs, well beaten, gradually stirring in the cheese, which should be half Parmesan and half Chedder, very dry; add some pepper. Pour the custard over the maccaroni; bake in a quick oven, and serve hot.