FRIED CHITTERLINGS.—
Get chitterlings ready prepared by the butcher. Wash them, and let them lie an hour or two in weak salt and water. Then drain them, cut them in pieces, and parboil them. Dry them in a clean cloth. Make a batter of two or three beaten eggs, and a pint of milk, with a heaped table-spoonful of flour. Put into a frying-pan an ample portion of the dripping of roast veal or pork, and when it boils, (having first dipped each piece of the chitterling into the batter,) fry them in the dripping. They must be thoroughly done. You may fry them in lard, or fresh butter.
This is a nice breakfast dish.
BAKED CHITTERLINGS.—
Having first parboiled the chitterlings, lay among them some bits of fresh butter, season them with powdered nutmeg, put them into a deep dish, set it into an oven, and bake them brown.
This is a side dish at dinner.