Temperance cook book

Fry brown four slices of salt pork. Take them up, and add to the fat two large tablespoonfuls of lard or drippings. Have ready thin slices of veal (they are best cut from the leg). Season with salt and pepper. Dip them in an egg, which has been well beaten, then into cracker crumbs, and fry a light brown. Put on a hot platter and serve with the pork. To make the gravy: Add a teacupful of sweet milk to the gravy in the pan; stir in a tablespoonful of flour, previously wet in cold water, boil five minutes and serve with the cutlets. VEAL TERRAPIN. Take some nice cold roast veal (from the fillet or loin), and cut it into small mouthfuls; put it into a stew-pan; have ready a f MEATS, 41 dressing of six hard boiled eggs, minced fine, a small teaspoonful of French mustard, a saltspoonful of salt, and the same of cayenne pepper, half pint of cream. If you cannot conveniently obtain cream, substitute a tablespoonful of butter. All the ingredients for this dressing must be thoroughly mixed, then pour it over the veal and give the whole a hard stir. Cover it and let it stew over the fire for about ten minutes. Fresh venison is excellent cooked in this manner; so, also are ducks, pheasants, partridges or grouse, making a fine dish for company. VEAL LOAF. Three pounds of uncooked veal, one-fourth pound of salt pork (less will answer if butter is used), three eggs, three Boston crackers, one and one-half teaspoonful of salt, two teaspoonfuls of pepper; use powdered sage, thyme, or sweet marjoram if you like. Chop the meat and pork very fine, add the beaten eggs and the rolled crackers, with the rest of the ingredients. Press hard into a pudding-dish, and bake two hours. Slice thin, garnish with parsley, and eat cold. VEAL ROLL. Two pounds of pork steak; three pounds of veal, chopped fine; ten crackers, rolled; one tablespoonful of thyme, summer savory, or parsley; six eggs; salt and butter. Mix thoroughly. Bake one hour, then spread eggs and crackers over it and put in to brown. VEAL SWEETBREADS. Sweetbreads should be soaked in cold water for an hour as soon as they come from the market, as they do not keep well; cut through each, draw a piece of salt pork through the incision, and put on to boil in salt water or soup-stock until thoroughly done; take off, place in cold water for a few minutes, remove the little pipes and skin, and put away in a cold place until ready to cook for the table. When wanted, season with salt and pepper, roll in bread crumbs, and fry in a frying-pan, or like doughnuts, in hot fat. Serve with green pease, or with a gravy made by pouring a cup of milk thickened with flour into the frying-pan. 42 MEATS. , Or prepare as for frying', slice thin, sprinkle over grated nutmegand chopped parsley, dip into a batter made of one cup of milk, one egg, one cup of flour, a pinch of salt, and a half teaspoonful of baking-powder, and fry like fritters, CROQUETTES.