Breaded Sausages.
6 small sausages.
1/2 pint of dried bread crumbs.
The yolk of one egg.
1 tablespoonful of milk.
Fat for frying.
Beat the yolk of the egg in a soup plate, then beat into it the milk. Prick the sausages with a fork and roll them, one by one, in the egg, and then in the bread crumbs. Arrange them in the frying basket and cook for ten minutes in smoking hot fat. Drain and serve.
MISCELLANEOUS MODES.
Stewed Shin of Beef.
4 pounds of shin of beef.
1 small onion.
1 bay leaf.
1 whole clove.
1 sprig of parsley.
1 small slice of carrot.
1/2 tablespoonful of salt.
1/2 teaspoonful of pepper.
1-1/2 tablespoonfuls of butter.
1-1/2 tablespoonfuls of flour.
2 quarts of boiling water.
Have the butcher cut the bone into six parts. Wash the shank carefully, being sure to remove any particles of meat or gristle that are not perfectly sweet. They will be found at the small end, if at all. Put the shin in a stewpan with the onion, carrot, bay leaf, parsley, clove, salt, pepper, and water.
Place the stewpan on the fire, and when its contents begin to boil, skim the liquid carefully, and set the pan back where the meat will only simmer for six hours. At the end of five hours and a half, dip out one pint of the liquid; and after allowing this partially to cool, skim off the fat.
Put the butter in a saucepan and place it on the stove. When the butter begins to bubble, add the flour, and stir the mixture until it is smooth and brown; then gradually add three gills of the cold liquid. Cook for three minutes, stirring all the time. Season with salt and pepper, and set back where it will keep hot.
Take up the meat, removing it from the bones; also remove the marrow from the bones. Put the meat and marrow into the stewpan with the sauce. Draw the pan forward and let its contents boil up once. Serve on a hot dish with a garnish of potato cubes.
The remainder of the liquor in which the shin was boiled may be used for a soup the next day.
To prepare the potatoes, pare raw ones, and cut them into inch cubes. Put these in a stewpan, and cover with boiling water. Cook them for fifteen minutes, counting from the time the cover is placed on the stewpan. At the end of that time pour off all the water and sprinkle salt over the potatoes,—half a teaspoonful to a pint of the cubes. Place the stewpan on the fire for about one minute; then shake well. For three persons cook a pint and a half of cubes.