A great spoonful of rice should be washed and
thrown in with the meat. About twenty minutes before it is done, put
in a little thickening, and season with salt, pepper, and sifted
summer-savory, or sage. The bones below the neck, broiled, make a good
mutton chop. If your family be small, a rack of mutton will make you
two dinners,--broth once, and mutton chop with a few slices of salt
pork, for another; if your family consist of six or seven, you can
have two dishes for a dinner. If you boil the whole rack for broth,
there will be some left for mince meat.
Liver is usually much despised; but when well cooked, it is very
palatable; and it is the cheapest of all animal food. Veal liver is
by some considered the best. Veal liver is usually two cents a pound;
beef liver is one cent. After you have fried a few slices of salt
pork, put the liver in while the fat is very hot, and cook it through
thoroughly. If you doubt whether it be done, cut into a slice, and see
whether it has turned entirely brown, without any red stripe in the
middle. Season it with pepper and salt, and butter, if you live on a
farm, and have butter in plenty.
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