Pour boiling water on to salt, smoked beef slivered. Pour off the water and then frizzle it in the frying-pan with butter. When done, break in two or three eggs, and stir it till the egg is hardened.
Frizzled Beef.
Sliver smoked beef, pour on boiling water to freshen it, then pour off the water and frizzle the beef in butter.
Veal Cheese.
Prepare equal quantities of sliced boiled veal and smoked tongue, boiled, skinned, and sliced.
Pound each separately in a mortar, moistening with butter as you proceed.
Then take a stone jar, or tin can, and mix them in it, so that it will, when cut, look mottled and variegated. Press it hard and pour on melted butter. Keep it covered in a dry place. To be used at tea in slices.
A Codfish Relish.
Take thin slivers of codfish, lay them on hot coals, and when a yellowish brown, set them on the table.