Serve with drawn butter or lemon sauce.
FORCEMEAT BALLS. MRS. JUDGE BENNETT.
Chop cold veal fine with one-fourth as much salt pork. Season with
salt, pepper, and sweet herbs. Make into balls; fry them brown. Eat
this way, or drop into soup.
VEAL LOAF. MRS. U. F. SEFFNER.
Three pounds of lean veal chopped with one pound of raw salt pork;
three eggs, one pint of rolled cracker; one tablespoon of salt, one
tablespoon of pepper, one tablespoon of butter, a little sage; mix all
together; make into a loaf. Put one-half pint of water in roaster;
put in the loaf; sprinkle fine cracker crumbs over it, and some small
lumps of butter; bake slowly one hour; if baked in open pan, baste
same as turkey.
SWEET BREADS.
Parboil them in salt water; remove the skin and tough parts; cut in
pieces the size of a large oyster; dip in beaten egg; roll in cracker
crumbs, seasoned with salt and pepper; fry in hot butter, or drop in
hot lard, as you would doughnuts.
SWEET BREADS WITH PEAS. MRS. E. S.
Parboil the sweet breads; cut in small squares; add to them a coffee
cup of cream, pepper, salt, and a tablespoon of butter. Cook the peas
tender, and add them to the sweet breads. Moisten a tablespoonful of
flour with a little milk; add, and boil up once or twice just before
serving.
A PICKLE FOR BEEF, PORK, TONGUE, OR HUNG BEEF. MRS. JUDGE BENNETT.
Mix in four gallons of water a pound and a half of sugar or molasses,
and two ounces of saltpetre.
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