The housekeeper's companion

Venison Steak Fried. — Cut venison steaks from the leg or loin, half an inch thick, dip them in rolled crackers or wheat flour; make of lard and sweet butter equal parts, or beef drippings, half the size of an egg, hot in a frying pan, rub the steaks over with a mixture of pepper and salt, cover the pan and let them fry quickly, until one side is a fine brown, then turn the other, and finish frying without the cover; take care that they are not over done, then add to the gravy a glass of red wine, or a wineglass of hot water, with a tablespoonful of currant jelly, stir it over the fire for a few minutes, then put it in the dish with the meat, and serve as hot as possible. Steak dishes of block tin, with heaters, are used for beef or venison. Lean steaks of fat beef cooked in this way are equal to venison, for which the beef should be kept till ready to taint, then rinse them in cold water, wipe them dry, and finish as directed; the steaks; should be cut small like venison, Pork. — Spare- Rib. — Broil the blade-bone and spare-rib nicely over a bright clear fire of coals; let it be well done. It is best to cover it whilst on the gridiron, as by so doing it is sooner done and the sweetness is kept in. Put the inside to the fire first, and let it be done nearly through before turning it; when done, take it on a hot dish, butter it well, season with pepper and salt, and serve hot. Sausage Meat. — Take of pork three-quarters, and one of beef, chop it fine, put four ounces of fine salt, and one of pepper to every ten pounds of meat; mix the seasoning well into the meat; then put it in small muslin bags, tie them close, and hang them in a dry, cool cellar. When wanted for use, cut it in slices, or form it in small cakes, flour the outside of each, and fry in hot lard. Let them be nicely browned. Serve with boiled vegetables. Fine hominy may be boiled and served with them for breakfast. Pork Sausages. — Take such a proportion of fat and lean pork as you like, chop it quite fine, and for every ten pounds of meat take four ounces of fine salt, and one of fine pepper; dried sage or lemon thyme, finely powdered, may be added, if liked; a teaspoonful of sage, and the same of ground allspice and cloves, to each ten pounds of meat. Mix the seasoning through the meat, pack it down in stone pots, or put it in muslin bags. Or fill the hog's or ox's guts, having first made them perfectly clean, thus: empty them, cut them in lengths, and lay them three or four days in salt and water, or weak lime water; turn them inside out once or twice; scrape them; then rinse them and fill with the meat. To Roast a Pig. — Thoroughly clean the pig; then rinse it in cold water, wipe it dry; then rub the inside with a mixture of salt and pepper, and, if liked, a little pounded and sifted sage; make a stuffing thus: cut Some wheat bread in slices half an inch thick, spread butter on to half its thickness, sprinkled with pepper and salt, and, if liked, a little pounded sage and minced onion; pour enough hot water over the bread to make it moist or soft, then fill the body with it and sew it together, or tie a cord around it to keep the dressing in, then spit; put a pint of water in the dripping-pan, put into it a tablespoonful of salt, and a teaspoonful of pepper, let the fire be hotter at