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Classic
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page 38
Take up the meat and remove all the bones, all the white skin, as well as the
ears, and everything that cannot be used, you also remove. Put the good parts in
a large plate, salt and pepper; when cool, dip them in beaten eggs and roll them
in bread crumbs. Then fry them brown in butter or lard.
Mutton and potato pie.
Mince cold mutton with a very little onion, salt and pepper, and put in gravy
enough to make it quite moist: also a few capers. Put it into a buttered
pudding-dish, spread the top with mashed potato, and set in the oven. When very
hot, rub a piece of butter over the top, and brown in the oven.
PORK.
Remarks.-Be very particular in the selection of pork. Both the fat part and the
lean one, ought to be very white, and the rind smooth and cold to the touch.
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Classic
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