BRAWN--Clean a pig's head, and rub it over with salt and a little
saltpetre, and let it lie two or three days; then boil it until the
bones will leave the meat; season with salt and pepper, and lay the
meat hot in a mold, and press and weigh it down for a few hours. Boil
another hour, covering. Be sure and cut the tongue, and lay the slices
in the middle, as it much improves the flavor.
CALF'S LIVER AND BACON--Cut the liver into slices, and fry it first,
then the bacon; lay the liver in the dish, and the bacon upon it;
serve it up with gravy, made in the pan with boiling water, thickened
with flour and butter, and lemon juice; and, if agreeable, a little
parsley and onion may be chopped into it, or a little boiled parsley
strewed over the liver. Garnish with slices of lemon.
NICE FORM OF COLD MEATS--Remains of boiled ham, mutton, roast beef,
etc., are good chopped fine with hard boiled eggs, two heads of
lettuce, a bit of onion, and seasoned with mustard, oil, vinegar, and,
if needed, more salt. Fix it smoothly in a salad dish, and adorn the
edges with sprigs of parsley or leaves of curled lettuce. Keep by the
ice or in a cool place until wanted.
FRIED HAM AND EGGS--Cut thin slices, place in the pan, and fry
carefully. Do not burn. When done break the eggs into the fat; pepper
slightly; keep them whole; do not turn them.
Ham rushers may be served with spinach and poached eggs.
TO COOK HAM--Scrape it clean. Do not put into cold nor boiling water.
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