[Venison steak may be cooked in the same manner.]
Brains and Sweet-Breads.
When properly prepared the brains of calves and sheep form a very inviting dish. Lay fresh brains in cold, salted water for fifteen minutes; then put them in boiling water, and parboil for ten minutes. After cleaning off the outer membrane—for frying—split them, and season with salt and pepper, and run them through egg, beaten with a little milk; roll them in cracker-dust, and fry to a light brown in equal parts of sweet lard and butter.
For stewed brains, cut half the size for frying and put in a stewpan, with a lump of butter, pepper and salt, a little water or soup-stock, and one-half an onion, chopped fine and stewed tender. Add this, and cook slowly for a few minutes, when put in two or three spoonfuls of milk or cream, and a little white wine or juice of lemon.
[Sweet-breads may be cooked in the same manner.]
Stewed Spare-Ribs of Pork.
Cut the ribs in pieces of a finger's length and the width of two fingers. Put in the kettle with two onions, salt and pepper, and cover with cold water. Let them stew slowly for two hours, and then put in 3 potatoes, 2 purple-top turnips, which have been peeled and cut, and left in cold water at least two hours; also add two tomatoes. This stew must have plenty of gravy, which can be made by working a little flour and butter with a few spoonfuls of rich milk, cooking five minutes.
[An Irish stew may be made in the foregoing manner by substituting ribs of mutton.]
Broiled Oysters.
In order to broil oysters properly, take those of the largest size, drain, and dry in a cloth, and lay carefully on a nice wire gridiron that will hold them tight; sprinkle slightly with salt and pepper, and put them over a good clear fire for a short time, and turn, taking care not to broil too much; serve with the best butter on a hot dish.