Part 2 (2/2)

-BROILED PIG'S FEET---Thoroughly clean as many pig's feet as are required, and split lengthwise in halves, tying them with a broad tape so they will not open in cooking. Put in a saucepan with a seasoning of parsley, thyme, bay leaf, allspice, carrots and onions, with sufficient water to cover. Boil slowly until tender, and let them cool in the liquor. Dip in the beaten yolks of eggs and warmed b.u.t.ter. Sprinkle with salt and pepper and cover with bread crumbs seasoned with very finely chopped shallot and parsley. Put on a gridiron over a clear fire and broil until well and evenly browned. Unbind and arrange on a dish, garnish with fried parsley and serve.

-BROILED SHEEP'S KIDNEYS---To broil sheep's kidneys cut them open, put them on small skewers. Season with salt and pepper and broil. When done serve with shallot or maitre d'hotel sauce.

-BRUNSWICK STEW---Cut up one chicken, preferably a good fat hen, cover with cold water, season with salt and pepper, and cook slowly until about half done. Add six ears of green corn, splitting through the kernels, one pint b.u.t.ter beans and six large tomatoes chopped fine. A little onion may be added if desired. Cook until the vegetables are thoroughly done, but very slowly, so as to avoid burning. Add strips of pastry for dumplings and cook five minutes. Fresh pork can be used in place of the chicken and canned vegetables instead of the fresh.

-CALVES' TONGUES---Wash and put into a saucepan with half a dozen slices of carrot, an onion sliced, five cloves, a teaspoon of whole peppercorns, and half a level tablespoon of salt. Cover with boiling water and simmer until tender. Drain and cool a little, then take off the skin. Drop back into the hot liquid to reheat. Serve with a sauce.

Melt one-quarter cup of b.u.t.ter, add three slightly rounding tablespoons of flour, stir and cook until browned, add two cups of broth, brown stock of rich gravy melted in hot water, one-half level teaspoon of salt, the same of paprika, a saltspoon of allspice, one tablespoon of vinegar, a few grains of cayenne, and half a tablespoon of capers. Pour over the tongues and serve.

-CORNED BEEF HASH---To two cups of chopped cold corned beef, add two cups of chopped cold boiled potatoes. Heat three tablespoons of bacon fat in a frying pan and add the meat and potato, add pepper and salt, if necessary, and moisten with water. Cook slowly until a nice brown underneath. Roll from the pan on to a hot platter. Garnish with parsley and serve with pickled beets.

-ENGLISH POT ROAST---Cut one pound of cold roast into two-inch pieces, slice four good sized potatoes thin, also one onion, into a deep dish, put a layer of the beef, one of potatoes, one of onions, salt and pepper, another layer of meat, potatoes and onions, season again, add one cup gravy, and over all put a thick layer of potatoes. Bake three hours--the longer and slower the better.

-FRANKFORT SAUSAGE---For this use any part of the pig, but equal quant.i.ties of lean and fat. Mince fine, season with ground coriander seed, salt, pepper, and a small quant.i.ty of nutmeg. Have ready skins, well cleaned and soaked in cold water for several hours, fill with the seasoned meat, secure the ends and hang in a cool, dry place until needed.

-FRIED HAM---Cut off a thick slice of ham. Place in a saucepan over the fire, with sufficient water to cover and let come to a boil. Pour off the water, and fry the ham slowly until it is brown on both sides.

Season with pepper and serve. Eggs are usually served with fried ham.

They may be fried in the same pan or separately, in sufficient grease to prevent burning. Season with salt and pepper, place around the ham.

-HAM AND CHICKEN PIE---Trim off the skin of some cold chicken and cut the meat into small pieces. Mix with an equal quant.i.ty of finely chopped lean ham and a small lot of chopped shallot. Season with salt, pepper and pounded mace, moisten with a few tablespoonfuls of white stock.

b.u.t.ter a pie dish, line the edges with puff paste and put in the mixture, placing puff paste over the top. Trim it around the edges, moisten and press together, cut a small hole in the top, and bake in a moderate oven. When cooked, pour a small quant.i.ty of hot cream through the hole in the top of the pie, and serve.

-HAM CROQUETTES---Chop very fine one-fourth of a pound of ham; mix with it an equal quant.i.ty of boiled and mashed potatoes, two hard boiled eggs chopped, one tablespoonful chopped parsley. Season to taste. Then stir in the yolk of an egg. Flour the hands and shape the mixture into small b.a.l.l.s. Fry in deep fat. Place on a dish, garnish with parsley and serve.

-HASH WITH DROPPED EGGS---Mince or grind cold cooked meat and add two-thirds as much cold chopped vegetables. The best proportions of vegetables are half potato and one-quarter each of beets and carrots.

Put a little gravy stock or hot water with b.u.t.ter melted in it, into a saucepan, turn in the meat and vegetables and heat, stirring all the time. Season with salt, pepper, and a little onion juice if liked. Turn into a b.u.t.tered baking dish, smooth over, and set in the oven to brown.

Take up and press little depressions in the top, and drop an egg into each. Set back into the oven until the egg is set, but not cooked hard.

Serve in the same dish.

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