Roast Pork.
Take a leg of pork and wash it clean, cut the skin in squares, making a dressing of grated bread, sage, onion, pepper and salt, moistened with an egg. Rub this under the skin of the knuckle and sprinkle a little powdered sage into the rind where it is cut and rub it over with pepper and salt and place it in a hot oven. 8 lbs. will require about 3 hrs. to roast it a light brown. The shoulder, loin sparerib are roasted in the same manner.
Roast Veal.
In roasting veal follow the direction as in roasting pork. Roast before a brisk fire till it comes to a light brown color, be sure to baste it while roasting.
Broiled Lamb Chops.
Take the lamb chops and wipe them off, place them on the broiler over a good hot fire, keep turning them first on one side then the other until a nice light brown, remove from the broiler, place them on a hot plate with pieces of butter pepper and little salt, place in the oven for a few minutes then serve with peas laid around the out side of the chops.
Lamb Stew.
3 or 4 lbs of lamb cut up in small pieces, wash off with hot water and put in a kettle, cover the meat with water and cook until tender about 20 minutes, before removing from the fire, add dumplings, cook them 20 minutes, then take them out and thicken the liquid with 1 tablespoonful of flour put all on a large platter and serve.
Veal Loaf.
3 lbs of veal, ¹⁄₂ lb of fat salt pork chopped together, 1 cup of cracker crumbs, 3 eggs, pepper and salt to taste, moisten all with 1¹⁄₂ cups of water, bake 1¹⁄₂ hrs.