cook 10 minutes ; then add the yolks of 3 eggs and 1 tablespoonful fine-chopped parsley ; tnm the contents of saucepan on a flat dish or pan, set it in a cool place. When cold form the mixture into 12 cork-shaped croquettes, dip in beaten egg, roll in fresh-grated bread crumbs, and fry in hot fat to a delicate brown. Serve with tomato, bechamel, or Tartar sauce. Minced Pork. — Chop fresh cooked pork very fine, and then measure it. Take for 1 pint of meat Ys tablespoonful butter, and Vt tablespoonful cornstarch. Melt the butter in a small saucepan, add the cornstarch, stir and cook a few minutes ; then add 1 cup of milk, 1 even teaspoonf ul salt, Yt even teaspoonful pepper, stir and boil 2 minutes ; the add then meat, cook 5 minutes ; add lastly 1 tablespoonful lemon juice. Serve the meat on a hot dish, sprinkle over 1 tablespoonful chopped parsley✪ Minced Pork ; arrange a border of mashed potatoes, boiled rice, or nudles around it. It is also nice served on buttered toast with a poached egg on top of each piece. Corned Ham boiled with Chicken.— Procure a nice plump chicken 3Yt pounds in weight and a small corned ham of 6 pounds. Wash and place the ham in a kettle over the fire ; cover with cold water. Clean, wash, and dry the chicken, season inside with 1 teaspoonful salt and a little pepper. Place Ys pound well- washed rice in a saucepan ; cover with cold water, boil 10 minutes ; drain and rinse off with fresh cold water. Place a saucepan with 1 tablespoonful butter and 2 tablespoonfuls fine-chopped onions✪ Corned Ham Boiled with Chicken over the fire, cook 5 minutes without browning; add the rice, season with Yt teaspoonful salt and a little pepper, stir and cook 3 min- utes ; fill the chicken with the rice, sew it up ; as soon as the ham boils add the chicken and boil till tender ; serve with cooked vege- tables and cream sauce. If the onions are objected to they may be omitted. Sonr Stew of Cold Boasted Pork.— Out the remnants of fresh cold cooked pork into 1-inch pieces, then weigh ; for 2 pounds take 2 medium-sized sliced onions, 1 tablespoonful butter ; 850 MEATS. put the onions and butter in a saucepan over the fire, and cook 6 minutes without browning; then add 1 teaspoonful salt, 7^ tea- spoonful pepper, and 1 tablespoonful flour, stir and cook 3 min- utes ; then add Y^ pint of vinegar, 1 pint boiling water, 1 bay leaf, 1 blade of mace, 12 whole peppers, and 2 tablespoonfuls of sugar, boil 5 minutes ; add lastly the meat, cook slowly 20 minutes. Serre with farina dumplings, boiled nudles, or potato dumplings. Ham Sandwiches^ Plain. — Have the bread cut into thin slices ; butter and lay some thin slices of cold ham between 2 slices of bread, and spread over the meat a little mustard✪ Ham Sandwiches, Plain. Ham Sandwiches of Biscuits.— Cut a soda biscuit in two and spread with butter ; chop cold boiled ham yery fine✪ Ham Sandwiches of Biscuits, coyer half of the biscuit with the chopped ham, place the other half oyer it so that the biscuit regains its original form, and serye for tea. Ham prepared thus will go a great way, and is much more conyenient than when cut into slices. It is yery nice for tea parties or picnics.

AI-modernized reading of the original text

cook 10 minutes ; then add the yolks of 3 eggs and 1 tablespoonful fine-chopped parsley ; turn the contents of saucepan on a flat dish or pan, set it in a cool place. When cold form the mixture into 12 cork-shaped croquettes, dip in beaten egg, roll in fresh-grated bread crumbs, and fry in hot fat to a delicate brown. Serve with tomato, bechamel, or Tartar sauce. Minced Pork. — Chop fresh cooked pork very fine, and then measure it. Take for 1 pint of meat Ys tablespoonful butter, and Vt tablespoonful cornstarch. Melt the butter in a small saucepan, add the cornstarch, stir and cook a few minutes ; then add 1 cup of milk, 1 even teaspoonf ul salt, Yt even teaspoonful pepper, stir and boil 2 minutes ; the add then meat, cook 5 minutes ; add lastly 1 tablespoonful lemon juice. Serve the meat on a hot dish, sprinkle over 1 tablespoonful chopped parsley ; arrange a border of mashed potatoes, boiled rice, or nudles around it. It is also nice served on buttered toast with a poached egg on top of each piece. Corned Ham boiled with Chicken.— Procure a nice plump chicken 3Yt pounds in weight and a small corned ham of 6 pounds. Wash and place the ham in a kettle over the fire ; cover with cold water. Clean, wash, and dry the chicken, season inside with 1 teaspoonful salt and a little pepper. Place Ys pound wellwashed rice in a saucepan ; cover with cold water, boil 10 minutes ; drain and rinse off with fresh cold water. Place a saucepan with 1 tablespoonful butter and 2 tablespoonfuls fine-chopped onions over the fire, cook 5 minutes without browning; add the rice, season with Yt teaspoonful salt and a little pepper, stir and cook 3 minutes ; fill the chicken with the rice, sew it up ; as soon as the ham boils add the chicken and boil till tender ; serve with cooked vegetables and cream sauce. If the onions are objected to they may be omitted. Sour Stew of Cold Boasted Pork.— Out the remnants of fresh cold cooked pork into 1-inch pieces, then weigh ; for 2 pounds take 2 medium-sized sliced onions, 1 tablespoonful butter ; put the onions and butter in a saucepan over the fire, and cook 6 minutes without browning; then add 1 teaspoonful salt, 7^ teaspoonful pepper, and 1 tablespoonful flour, stir and cook 3 minutes ; then add Y^ pint of vinegar, 1 pint boiling water, 1 bay leaf, 1 blade of mace, 12 whole peppers, and 2 tablespoonfuls of sugar, boil 5 minutes ; add lastly the meat, cook slowly 20 minutes. Serve with farina dumplings, boiled nudles, or potato dumplings. Ham Sandwiches, Plain. — Have the bread cut into thin slices ; butter and lay some thin slices of cold ham between 2 slices of bread, and spread over the meat a little mustard. Ham Sandwiches of Biscuits.— Cut a soda biscuit in two and spread with butter ; chop cold boiled ham very fine, cover half of the biscuit with the chopped ham, place the other half oyer it so that the biscuit regains its original form, and serve for tea. Ham prepared thus will go a great way, and is much more convenient than when cut into slices. It is vvery nice for teaparties or picnics.

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Pork CroquettesMinced PorkSour Stew of Cold Roasted PorkCorned Ham Boiled with ChickenHam Sandwiches, PlainHam Sandwiches of BiscuitsHam Sandwiches of Biscuits

European and American cuisine