The Common sense recipe book

Take three and one-half pounds of veal, fat and lean, one thick slice of salt pork; chop the whole raw; take six common crackers pounded fine, two eggs, one-half cup of Butter, one tablespoonful of pepper, a little clove, and any herb to suit the taste. Mix it well together, and make into loaf like bread; put into a shallow baking pan with a little water; cover with bits of butter, and dredge flour over it. Bake slowly two hours, basting it as you would meat. This is nice cut in thin slices for a tea dish, and it will keep good for some time. POTTED BEEF. Take three or four pounds of lean beef, or any smaller quantity, free from sinews, and rub it well with a mixture made of a handful of salt, one ounce of saltpetre, and one ounce coarse sugar; let the meat lie in the salt two days, turning and rubbing it twice a day; put it into a stone jar with a little beef gravy, and cover it with a paste to keep it close; bake it in a very slow oven several hours, till the meat is tender; then pour off the gravy, which should be in very small quantity; pound the meat when cold till it is reduced to a smooth paste, adding by degrees, a little fresh butter melted; season it as you proceed with pepper, allspice, nutmeg and a little mace, wine, mustard and vinegar, or such of these as one thinks agreeable. When thoroughly mixed together press closely into small pots, nearly full, and fill them up with a layer of clarified butter or suet,'and tie them up tight and keep in a cool place. Makes a very nice meat for tea, and will keep some time. [illustration: Wilson's Invalids Port] 4) [illustration: R.K. &P. Renaud, King & Patterson 652 Craig Street] SAUSAGE ROLL Fry one pound of sausage.. Make a good biscuit dough; roll each sausage in a small piece of the dough rolled thin. Bake until a nice brown. Save the sausage gravy to be eaten ‘with tea or toast. PICKLED PIGS' FEET Put the pigs’ feet and ears, when well cleaned, over the fire in cold water. Boil till tender; pour over them in a jar a pickle made of cider vinegar, whole peppers, cloves and mace, boiling hot. They will be ready to eat in three days or less. ENGLISH PORK PIE. Make a pie-crust, not very rich, and put it around the sides of a deep pie dish. In the bottom, and above, put layers of thin sliced bacon, thin sliced potatoes, onions chopped or sliced very fine, lean fresh pork cut into small pieces. Season with pepper, salt and sage. Fill the dish with any good gravy left from roasts, or with water thickened for the occasion, with some butter added. Cover with crust, and bake about half an hour. Cover the pie with thick brown paper if it gets too brown. FRESH PORK STEW. Take a nice piece of the leg of fresh pork; rub it with a little salt and score the skin. Put it into a pot with sufficient water to cover it, and stew it gently for two hours or more, according to its size. Then put into the same pot a dozen or more sweet potatoes, scraped and split and cut in pieces. Let A[illustration: ABBEY'S Effervescent Salt] wo Do you ever want a Cup of Coffee ina hurry? Then use Lyman's Fluid Coffee Made ina moment by adding boiling water or milk. * the whole stew gently together for an hour and ay alieon till all is thoroughly done. This stew will be found very good. For sweet potatoes you can substitute white ones mixed with sliced turnips, or parsnips scraped and split. HASHED VENISON. One and one-half pints of cooked venison, three gills of water, two tablespoonfuls of butter, one tablespoonful of flour, one tablespoonful minced onion, one and one-half teaspoontuls salt, one-tenth teaspoonful of cayenne, one teaspoonful of Bovril.