Chop cold veal fine with one-fourth as much salt pork. Season with salt, pepper, and sweet herbs. Make into balls; fry them brown. Eat this way, or drop into soup.
VEAL LOAF. MRS. U. F. SEFFNER.
Three pounds of lean veal chopped with one pound of raw salt pork; three eggs, one pint of rolled cracker; one tablespoon of salt, one tablespoon of pepper, one tablespoon of butter, a little sage; mix all together; make into a loaf. Put one-half pint of water in roaster; put in the loaf; sprinkle fine cracker crumbs over it, and some small lumps of butter; bake slowly one hour; if baked in open pan, baste same as turkey.
SWEET BREADS.
Parboil them in salt water; remove the skin and tough parts; cut in pieces the size of a large oyster; dip in beaten egg; roll in cracker crumbs, seasoned with salt and pepper; fry in hot butter, or drop in hot lard, as you would doughnuts.
SWEET BREADS WITH PEAS. MRS. E. S.
Parboil the sweet breads; cut in small squares; add to them a coffee cup of cream, pepper, salt, and a tablespoon of butter. Cook the peas tender, and add them to the sweet breads. Moisten a tablespoonful of flour with a little milk; add, and boil up once or twice just before serving.
A PICKLE FOR BEEF, PORK, TONGUE, OR HUNG BEEF. MRS. JUDGE BENNETT.
Mix in four gallons of water a pound and a half of sugar or molasses, and two ounces of saltpetre. If it is to last a month or two, use six pounds of salt. If you wish to keep it through the summer, use nine pounds of salt. Boil all together; skim and let cool. Put meat in the vessel in which it is to stand; pour the pickle over the meat until it is covered. Once in two months, boil and skim the pickle and throw in two or three ounces of sugar, and one-half pound of salt. In very hot weather rub meat well with salt; let it stand a few hours before putting into the brine. This draws the blood out.