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Classic
Cook Books
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page 18
Mutton Chops.
Cut some pieces of mutton, either with or without bone, about an inch thick;
have the gridiron hot, first rubbing it with a little suet; put on the chops,
turning them frequently, and butter and season them with pepper and salt as you
cook them; then dish them on a hot dish and add more butter.
Rabbits and Squirrels.
Rabbits and squirrels, or birds, may be fried as chickens, or stewed in a pot
with a little water. If you make a pie of rabbits or squirrels, they should be
stewed first to make them tender, and then made in the same way as chicken pie.
Rabbits are very good cooked with chopped onions, in a pot with a little water,
and thickening of milk and flour stirred in when they are nearly done. Squirrels
make very good soup.
To Fry Ham.
Slice the ham, and if it is very salt, pour boiling water on it, and let it soak
a while; then fry it with a small piece of lard; when done, dish it; mix
together flour, milk, parsley and pepper, let it boil, and pour it over the ham.
To Fry Beef with Kidney.
Cut the kidney in small pieces; take out all the strings, and let it soak
several hours in salt and water; wash and drain it; season some pieces of beef
and kidney, and put them in a frying pan, with hot lard or drippings of any
kind; dust a little flour over; when it is fried on both sides, take it up in a
dish; mix a spoonful of flour in some water with salt and pepper, and pour in;
when it has boiled, pour it over the beef.
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Classic
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