Chambers's cookery for young housewives

Parsley is fried only for garnishing. It must be thoroughly dried, and fried for about a minute in hot fat or dripping. Lift it from the fat, and lay it on a paper on a sieve before the fire for the fat to drain from it. FRIED BACON — LAMB’s OR CALF’S LIVER — CALF’S FEET. 31 TO FRY BACON OR HAM AND EGGS. 6 slices of ham or bacon. | 3 or 4 eggs. The bacon should be cut very thinly in slices, not more than a quarter of an inch in thickness. The best bacon is that which is alternately streaked with fat and lean. No butter or dripping is required in the pan when frying bacon, but constant turning is necessary. When done, take the slices from the pan, and place them in a hot dish before the fire. Have the number of eggs required previously broken, each in a separate cup, and place them gently in the pan, so as to preserve them in a round flat shape. Let them remain in the pan till the white is set ; take them out carefully with a slice, and place them on the bacon. The tasteful appearance of this dish is spoiled if the eggs be either broken or ragged, which is very apt to be the case if they are not first broken into cups. TO FRY LAMB’S OR CALF’S LIVER. 1 lb. liver. 2 oz. lard. * lb. bacon. 1 oz. flour. 2 gills water or gravy. Pepper and salt. Cut the liver in thin slices ; dust them with flour, and fry slowly in lard or dripping ; let them be thoroughly cooked. When done, lift the slices out, pour away the fat, and fry the bacon ; put the bacon with the liver ; add the flour mixed with the water to the pan, which turn round for a minute or two to boil ; season, and pour over the liver in the dish. Serve hot. TO FRY CALF’S FEET. 2 calf’s feet. Pepper and salt. Pat for frying. 1 lb. flour. 1 egg. 1 gill milk. After being washed and well boiled, take the meat off the bones. Season and roll up small pieces very neatly, and dip them in a thick batter made with the flour, milk, and egg \ fry them in hot fat. Drain on porous paper. Serve on a folded napkin garnished with parsley. Brains and sweetbreads may be dressed in the same manner. BOILING — BOILED SALTED ROUND OF BEEF. BOILING. Boiling is cooking food in sufficient water to cover it well. First, wipe the joint with a dry cloth, and, if necessary, tie it into proper form ; then weigh it and allow twenty minutes to each pound and twenty minutes over. Have ready a pan of water boiling over the fire, and plunge the meat into it; allow it to boil very quickly for four or five minutes, then throw in a little salt, and skim. Draw the pan to the side of the fire, and allow it to simmer very gently for the rest of the time. The scum must be removed as it rises, and, if necessary boiling water must be added from time to time to keep the meat covered. The strings should be cut and removed before the joint is sent to table, and a silver skewer inserted if necessary to keep it in shape till it is cold. Directions for boiling salted meat and poultry are given under the receipts for those dishes. Boiled meat is considered to be more digestible than that which is roasted, baked, or broiled. All parts of mutton and lamb may be roasted, but only the leg, neck, and head should be boiled. TO BOIL A SALTED ROUND OF BEEF. 1 round of beef. I 4 carrots. 1 bunch of greens. I 2 white turnips.