Mutton Pie with Tomatoes.
Pare and slice six tomatoes; put a layer into a deep pudding-dish, then put in a layer of slices of cold mutton, and dredge in flour, salt, pepper. Have the last layer tomatoes, over which sprinkle two rolled crackers. Bake one hour.
Veal Cutlets.
Fry brown eight slices of salt pork. Take them up, and add to the fat two large spoonfuls of lard or drippings. Have ready thin slices of veal (they are best cut from the leg), dip them in an egg which has been well beaten, then into cracker crumbs, and fry a nice brown. Season them, before dipping in the egg and cracker, with pepper and salt. Serve with the salt pork.
Mutton Cutlets.
The same as veal.
Fried Sausages.
Cut the sausages apart, and wash; then lay them in the pan, and pour boiling water over them; let them boil two minutes, then turn off the water, and prick the sausages with a fork, or they will burst open when they begin to fry. Put a little drippings in the pan with them, and fry twenty minutes. Turn them often that they may be brown on all sides. Cut stale bread into fanciful shape, fry in the sausage fat, and garnish the dish with it. Brown bread is delicious fried in this way. Serve plain boiled potatoes.