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Classic
Cook Books
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page 19
To Fry Liver.
Liver should be cut across the grain in slices about half an inch thick; pour
boiling water over it, drain and season it with pepper and salt; flour each
piece and drop it in a frying-pan of hot bacon drippings; do not fry it any
longer than it is done, or it will be hard; take it up in a dish, make gravy as
for beef, and pour over it.
Veal Cutlets.
Cut the veal in slices near an inch thick; wash, drain, and season it; beat up
an egg, and have ready some pounded crackers or bread crumbs; dip the slices
first in the egg, and then in the bread, and fry them in hot lard; mix a gravy
of flour and water, with salt, pepper and parsley; when the veal is taken up,
pour it in; let it boil a few minutes and pour it over the dish, and grate a
little nutmeg over.
To Fry Veal, Lamb or Pork.
Cut up the meat in thin slices, and season it; dip it in flour and drop it in a
pan of hot lard; when brown, take it up, and make gravy with flour, milk,
parsley, pepper and salt, which stir in.
To Stew Veal, Lamb or Pork.
Cut the meat small, season it, and put it in a pot with water enough to cover
it; let it cook for half an hour; then pour in thickening of flour and milk,
with parsley and thyme, and a piece of butter, (if the meat is not fat;) take it
up in a deep dish.
Brains and Tongue.
Pour boiling water on the brains, and skin them; tie them tight in a cloth, and
boil them and the tongue
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Classic
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