Mother's Cook Book: Containing Recipes for Every Day in the Week, Including ..

Two or three sweetbreads, one-half pint of veal stock, white pepper and salt to taste, a small bunoh of green onions, one blade of pounded mace, thickening of butter and flour, two eggs, nearly one-half pint of cream, one teaspoonful of minced parsley, a very little grated nutmeg. Mode: Soak the sweetbreads in lukewarm water, and put them into a saucepan with sufficient boiling water to cover them, and let them simmer for ten minutes; then take them out and put them into cold water. Now lard them, lay them in a stewpan, add the stock, seasoning, onions, mace, and a thickening of butter and flour, and stew gently for one-quarter of an hour or twenty minutes. Beat up the egg with the cream, to which add the minced parsley and very little grated nutmeg. Put this to the other ingredients; stir it well till quite hot, but do not let it boil after the cream is added, or it will curdle. Have ready some asparagus-tope, boiled; add these to the sweetbreads, and serve. Lamb Steak dipped in egg, and then in biscuit or bread- Mother's Cook Book. 68 crumbs, and fried until it is brown, helps to make variety for the breakfast table. With baked sweet potatoes, good coffee, and buttered toast or corn muffins, one may begin the day with courage. TO ROAST VEAL. Rinse the meat in cold water; if any part is bloody, wash it off; make a mixture of pepper and salt, allowing a large teaspoonful of salt and a saltspoonful of pepper for each pound of meat; wipe the meat dry; then rub the seasoning into every part, shape it neatly, and fasten it with skewers, and put it on a spit, or set it on a trivet or muffin rings, in a pan; stick bits of butter over the whole npper surface; dredge a little flour over, put a pint of water in the pan to I baste with, and roast it before the fire in a Dutch oven or ' reflector, or put it into a hot oven ; baste it occasionally, turn it if necessary that every part may be done; if the water wastes add more, that the gravy may not burn; allow fifteen minutes for each pound of meat; a piece weighing four or five pounds will then require one hour, or an hour and a quarter. VEAL CHOPS. Cut veal chops about an inch thick; beat them flat with a rolling-pin, put them in a pan, pour boiling water over them, and set them over the fire for five minutes; then take them up and wipe them dry; mix a tablespoonful of salt and a teaspoonful of pepper for each pound of meat; rub each chop over with this, then dip them, first into beaten egg, then into rolled crackers as much as they will take up; then finish by frying in hot lard or beef drippings; or broil them. For the broil have some sweet batter on a steak dish; broil the chops until well done, over a bright clear fire of coals; (let them do gently that they may be well done,) then take them on to the batter, turn them carefully once or twice in 60 Mother's Cook Boonit, and serve. Or dip the chops into a batter, made of one egg beaten with half a teacup of milk and as much wheat flour as may be necessary. Or simply dip the chops without parboiling into wheat floor; make some lard or beef fat hot in a frying-pan; lay the chops in, and when one side is a fine delicate brown, turn the other. When all are done, take them up, put a very little hot water into the pan, then put it in the dish with the chops. Or make a flour gravy thus: After frying them as last directed, add a table spoonful more of fat to that in the pan, let it become boiling hot; make a thin batter, of a small tablespoonful of wheat flour and cold water; add a little more salt and pepper to the gravy, then gradually stir in the batter; stir it until it is cooked and a nice brown; then put it over the meat, or in the dish with it; if it is thicker than is liked, add a little boiling water. VEAL CUTLETS.