Chambers's cookery for young housewives

free from bone ; the fore or hind loin — that is, the hack-ribs or loin — may be used, but the bone must be cut away, which causes waste. Cut them half an inch in thickness. They require to be dressed slowly and thoroughly, and should be of a light-brown tinge when finished. Pour away the fat and fry thin slices of bacon ; lift them out of the pan when cooked, and add the water, ketchup, pepper, salt, and a little lemon juice. Boil and strain round the cutlets and bacon. Serve hot. TO DRESS VEAL CUTLETS. 1 lb. veal cutlet. 1 lb. thin bacon. 3 oz. lard, i oz. flour. 1 gill water. 2 eggs. ! lb. bread crumbs, i table-spoonful chopped parsley. 1 table-spoonful ketchup. 1 lemon. Pepper and salt. A more tasteful way of dressing cutlets is first to dip them in a beaten egg, mixed with the parsley, pepper, and salt, and then into crumbs of bread, after which put them in the pan, with the hot lard. Cook slowly to a nice brown colour. Lift the cutlets on to a hot dish, pour away the fat and fry the bacon ; put it with the cutlets. Put the flour into the pan and stir until brown ; pour on the water and ketchup ; pepper and salt. Let this sauce boil and skim. Dish the cutlets in a circle with slices of lemon and bacon alternately. Strain the gravy round and serve hot. TO FRY BEEF OR PORK SAUSAGES. 1 lb. sausages. | Mashed potatoes. All sausages are fried alike, and require to be dressed very slowly. Before being put into the pan, they should be blanched and pricked in several places with a fine fork, to prevent their bursting by the expansion of the air within. It is common in England to bring fried sausages to table, neatly laid out on a flat dish on mashed potatoes. The sausages and potatoes are helped together. They may also be laid in links on toasted bread, and garnished with poached eggs placed round the dish. Fried sausages are sometimes used for garnishing roast turkey. 30 FRIED LAMB CHOPS — PORK CHOPS — TRIPE — PARSLEY. TO FRY LAMB CHOPS. 1 lb. lamb chops. 1 oz. butter. Pepper. 2 table-spoonfuls water. 1 table-spoonful ketchup. Salt. Lamb chops should be cut from the loin, and may be either simply fried in the same manner as mutton chops, or dressed with egg and crumbs of bread (but with no parsley), as in the case of cutlets. Gravy should be made in the pan, as for fried steaks. TO FRY PORK CHOPS. 1 lb. pork chops. I 1 pint apple sauce. 1 oz. lard. I Pepper and salt. Pork chops should be cut rather thin, and be thoroughly well cooked. They may be either simply fried in the same manner as chops, or fried after being first dipped in egg, and then into crumbs of bread, mixed with a little sage and onion finely chopped. No gravy is expected with pork chops. If any sauce be used, it must be apple sauce. TO FRY TRIPE. 1 lb. boiled tripe. Pepper and salt. Pat for frying. I lb. flour. 1 egg. 1 gill milk. The tripe must be washed well, and boiled till tender. Take the thickest parts and dry them with a cloth. Make a thick batter of the flour, &c., seasoned with salt, and for those who wish it, a little minced onion. Dip the tripe into the batter so formed, after which fry to a pale brown colour, according to general directions given for wet-frying. Drain on porous paper. Serve on a folded napkin. Garnish with fried parsley. TO FRY PARSLEY. Fresh green parsley. | Hot fat.