. Appendix. 449 



chein ; 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 ; diredge 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. 



COEN-MEAL EEITTEES. 



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

 milk, a tea-spoon of salt, and enough yellow meal (o 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 theiti in some dish 

 where the fat on them can drip off. 



FEIED 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. 



YENISOiJ- 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. 



