Sausages.—Have ¾ lean and ¼ fat pork chopped very fine, 1 pound salt, ¼ pound pepper, and tea-cup sage to every 40 pounds meat. Warm the meat, that you can mix it well with your hands, do up a part in small patties mixed with a little flour, the rest pack in jars. When to be used, do it up in small cakes, flour the outside, fry in butter or alone. They should not be covered while frying, or they will fall to pieces. They should be kept where it is cool, but not damp. To prevent sausages from bursting when cooking, never make a hole in them with a fork while turning them.
Fried Salt Pork.—Cut fat salt pork in thin slices and soak in milk for a few hours. Pour boiling water over, drain, and fry until crisp. When partly fried they may be dipped into batter (see [Fritters]), then finished in the same pan, turning several times.
Pork and Beans.—Soak 1 quart white beans overnight in cold water. Drain, add fresh water, and simmer gently till tender. Put in baking-pan and place in center, rind up, gashed, ½ pound fat salt pork parboiled. Mix 1 teaspoon salt, ½ teaspoon dry mustard, and 1 tablespoon molasses; add to the beans, with enough boiling water to cover. Bake 8 hours in a moderate oven, adding more water as necessary.
Liver and Bacon.—Cut liver in ½-inch slices, soak in cold water 20 minutes, drain, dry, and roll in flour. Have pan very hot. Put in bacon thinly sliced, turn until brown, transfer to hot platter. Fry liver quickly in the hot fat, turning often. When done pour off all but 1 or 2 tablespoons fat, dredge in flour until it is absorbed, and stir till brown. Add hot water gradually to make smooth gravy, season and boil 1 minute. Serve separately.
Few people know that lamb’s liver is as tender and well flavored as calf’s liver; it is much less expensive.
Stew, Irish.—Time, about 2 hours. 2½ pounds chops, 8 potatoes, 4 turnips, 4 small onions, nearly a quart of water. Take some chops from loin of mutton, place them in a stewpan in alternate layers of sliced potatoes and chops; add turnips and onions cut into pieces, pour in nearly quart cold water; cover stewpan closely, let stew gently till vegetables are ready to mash and greater part of gravy is absorbed; then place in a dish; serve it up hot.
Brown Beef Stew.—Cut 2 pounds beef in small pieces. Melt some of the fat in a pan, brown in it ½ the meat. Put rest of meat in kettle with 1 pint cold water, let stand 20 minutes, then heat slowly. Transfer browned meat to kettle; thicken fat with two tablespoons browned flour, add 1 pint boiling water and stir; when thick strain into kettle. Add 1 cup diced carrot, cover, and simmer. When half done add 1 pint diced potatoes. Season well with salt and pepper.
Mutton Haricot.—Cut 2 pounds breast mutton in pieces, roll in flour, and brown in drippings. Transfer to a stewpan, add 2 sliced onions, cover with boiling water, and simmer until very tender. Add 1 pint parboiled potatoes or 1 pint boiled macaroni and 1 pint shelled peas; season, simmer till vegetables are done.
Brown Kidney Stew.—From a beef kidney cut off the outside meat in bits, rejecting tubes and purplish cores. Cover with cold water; heat slowly till steaming, drain, add cold water, and heat a second and again a third time. To the drained kidneys add 1 cup brown sauce (see [Sauces]), season very highly with Worcestershire and catsup, and stand over hot water for 10 minutes.
To Roast a Leg of Pork.—Choose a small leg of fine young pork; cut a slit in the knuckle with a sharp knife, and fill the space with sage, and onions chopped, and a little pepper and salt. When half done score the skin in slices, but do not cut deeper than the outer rind. Apple sauce and potatoes should be served to eat with it.