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 he 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. 
YENISON SAUSAGES, 
Take equal quantities of the odds and ends of aw 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. 
