434 I>i2. CHASE'S RECIPES. 



It, now put in butter, a good table-spoonful Oard or drippings will do), add a 

 dash or two of pepper, and let it cook a few minutes, over a quick fire; then 

 break and add 3 or 4 nice eggs, and stir until the eggs are done. Serve hot; or, 

 dredge the beef with flour just as it is done frying, and fry the eggs by them- 

 selves, and serve as with ham. 



Remarks. — Another lady writer uses up her cold meats in the following 

 way: 



Nice Meat Balls.— Take a quantity of cold meat sufficient for a meal, 

 bone and chop fine, season with salt and pepper, nutmeg and allspice; soah 

 about one-third as much of white bread in cold milk, press out, and mix witlr 

 the meat; add beaten egg— one egg is enough for three persons— and lump o) 

 butter the size of a walnut, mix thoroughly and roll into balls; fry in hot lard 

 Pile in a pyramid on a flat dish and serve. 



A Dish of Scraps.— Take some cold potatoes, a few pieces of dry bread, 

 some scraps of cold boiled or fried meat; chop it all quite fine in the chopping 

 bowl; season with salt, pepper and sage; put in a piece of butt«r and cook i> 

 the same as hash. It is much better than potatoes alone warmed over.— Ifrj. 

 A. M. Fellcncs, Prairieville, Mich. 



Beef or Veal Head Cheese from Bony Pieces, or With 

 Chicken.— Take the bony or cheap pieces of beef or veal and boil them until 

 perfectly tender; remove the bones and chop it fine, as for hash; season with 

 butter, pepper and salt, a few crackers rolled fine, a little sage or sweet herbs of 

 any kind to suit the taste, add a little of the broth in which it is cooked, stir it 

 well together and press it into a tin basin or deep dish, cover with a plate (with 

 weights upon it), let it stand until cold, then slice it as you would head-cheese. 

 It is very nice for supper and lunch, or for your hungry boys and girls who 

 carry their dinners to school. Chicken or turkey prepared in the same way, 

 omitting the herbs, is verj^ nice. — Melissa W. 



Remarks. -This, v;\\\ he just as good a dish as though " Melissa W." had 

 given her full name. Still the author would prefer to give full credit, but it is 

 impossible in all cases. I know it will make a nice dish prepared from any of 

 the articles named. 



Venison Steaks, Broiled.— Cut them thin and broil nicely by turning 

 frequently, having seasoned to suit the taste; put into a hot dish or plate, with 

 a bit of nice butter upon each steak; keep hot. 'Tis customary to serve venison 

 with cranberry sauce or jelly. No meat equals \:enison for the author's taste. 

 But rabbits treated as next given are also very nice: 



Rabbit Cutlets. — Cut the different limbs into the size of cutlets; such as 

 the slioulders cut in half; also the legs, with the ends of the bones chopped off, 

 and pieces of the back, even to the half of the head. Have ready some bread- 

 crumbs and the yolk of an ogg beat up. Drop each cutlet into the egg, and 

 then into the bread-crumbs, as for veal cutlets. Fry them a nice brown, and 

 when you dish them pour round them some rich brown gravy, which may be 

 flavored with tomato sauce, if approved, and put round them pieces of fried 

 bacon, if liked. 



