LIVER BOULETTES
Chop cold cooked liver fine. Reheat in a very thick cream sauce, well seasoned. Cool, shape into small flat cakes, dip in egg and crumbs, and fry brown.
LIVER AND BACON BALLS
Cold cooked liver cut fine and half as much cooked bacon, chopped. Shape into small flat cakes, using a raw egg to bind if necessary. Dip in egg and crumbs and fry brown.
MEAT AND RICE BALLS
One cupful of cold cooked rice, one cupful of finely chopped cooked meat,—any kind, or several kinds,—a pinch of salt, a dash of pepper, two tablespoonfuls of butter, half a cupful of milk, and one egg. Put the milk on to boil, add the rice, meat, and seasoning. When it boils, add the egg, well beaten, and stir one minute. Take from the fire, cool, form into small flat cakes, dip in egg and crumbs, and fry brown. May be prepared the day before using.
FRIED SALT PORK
Cut in thin slices, freshen in cold water gradually brought to the boil. Drain, wipe, trim off the rind, roll in flour, and fry. When brown, put on a hot platter and make a cream sauce, using the fat in the pan. Fried salt pork with cream sauce poured over it is a venerable New England dish of some three centuries’ standing.
PHILADELPHIA SCRAPPLE
Use the head, heart, and feet of fresh pork. Boil until the flesh slips from the bone. Cool, take out the bones and gristle, and chop the meat fine. Set aside the water in which the meat was cooked, and when cold take the cake of fat from the surface. Bring the liquor to the boil once more, add the chopped meat, and when at a galloping boil, sprinkle in, slowly, enough corn-meal to make a thick mush. Cook slowly for an hour or more. Pour into a pan wet with cold water and let stand in a cold place over night. Turn out on a platter, cut in half-inch slices, and fry.