APPENDIX. 503 



them ; let them simmer slowly over the fire till the marrow 

 is extracted from the bones, then take the pan off the fire and 

 strain the contents ; add a little pepper, fine sage ; dredge in 

 a table-spoon of flour previously browned in a fry-pan, and a 

 tea-spoon of butter ; set it over the fire again and stir for a 

 few moments ; lay your toast in a dish, and pour the gravy 

 over it, and serve hot. 



CORN-MEAL FRITTERS. 



Beat three eggs very light ; then mix them with a pint of 

 milk, a tea-spoon of salt, and enough yellow meal to make a 

 thin batter; have lard, beef drippings, or pork in a fry-pan 

 boiling hot, and then put in the batter with a large spoon, 

 and fry each side brown ; when done, put them in some^dish 

 where the fat on them can drip off. 



FRIED POTATOES. 



Peel and cut raw potatoes, thick or thin ; let them lie in 

 salt water as long as convenient ; have your fat very hot ; put 

 in your potatoes, and as soon as brown remove them with a 

 skimmer into some perforated dish, or on a cloth where the 

 fat can drip from them and leave them dry and crisp. The 

 fat must be as hot as possible. 



VENISON SAUSAGES. 



Take equal quantities of the odds and ends of raw venison 

 (or other fresh meat) and old salt pork ; chop fine ; add pep- 

 per and sage, or other herbs to taste ; make them into small 

 cakes, and fry in a pan without any fat, that in the sausage 

 being enough. Venison is best ; the meat from the neck and 

 fore-quarters is as good as any other part for this purpose ; 

 three tea-spoonfuls of sage, one and a half of salt, and one of 

 pepper to a pound of meat is a good proportion. 



