Fried Pork or Bacon.
Pork is cut into thin slices and freshened by being heated in the frying-pan with a little water. It is fried without any addition whatever, and the grease fried out of it is saved for cooking other articles. It can be breaded by being dipped first in cold water, and then in crumbs or Indian-meal, and fried crisp.
The same directions apply to bacon, and both should be cut exceedingly thin.
Stewed, Baked, and Broiled Meats.
Meat may be stewed, baked, and broiled, much as has been heretofore directed for fish. In stewing, the great point is to proceed slowly, and in broiling to close the pores by burning the outside slightly on the start; and the next point is to season sufficiently, as both pepper and salt lose their strength in the presence of heat.
Soups.
Are made by boiling a fish or a piece of meat very slowly; if salt meat is used, it must have been boiled previously in a different water; remove the scum till no more rises, add any vegetables, and boil till done. Use a quart of water to every pound of meat, and keep the pot well covered. Rapid boiling throws off the volatile portions of the meat in steam.
Roast Duck.
Dip a duck or other large bird, neither cleaned nor picked, in water so as to wet the feathers, and throw him on the fire or into the hot coals. When the feathers are pretty well singed, he is done, and the skin, feathers, and dirt may be peeled off together. A duck needs little more than a thorough heating. Small birds may be rolled in oiled paper and roasted in the ashes, or a bird picked and cleaned may be suspended by a string near the fire, and made to revolve by twisting it up occasionally.