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Classic
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page 78
Cut a neat piece of pork, place it on the top of the beans; bake them slowly
until well browned. This is a fine dish for a snowy day.
BAKED TOMATOES.
Scald your tomatoes, peel off the skins, lay them in a pan, sprinkle them with
pepper and salt, then put a layer of bread-crumbs and butter, then, again,
tomatoes, until your pan is full. One hour in a quick stove will bake it
perfectly.
Some love onions in this dish.
VEAL CROQUETES
Cut your veal in thin slices, fry it in sweet lard, and lay it to drain. Take
one egg, half-pint of milk, tea-spoonful of salt, the same of pepper; dip the
veal in this batter, and fry it again. After you have dished the veal, throw
some chopped parsley in, and a few spoonsful of batter; ornament the dish with
these.
Young chickens are good, fried the same way.
FRIED PARSNIPS.
Cut them in long slices, dip them in flour, fry them in sweet, hot lard; put
butter, pepper, and salt over them; cover closely, send them to the table quite
hot.
FRY OYSTERS.
Dip them in batter, such as you are directed to make for veal cutlets; dip them
in the batter, then in dry flour. Fry them quickly.
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