Veal cutlets may be dipped in egg and seasoned with a mixture of bread crumbs, parsley, lemon peel chopped or rasped very fine, pepper and salt, and a scrape of nutmeg, a sprig of lemon, thyme or sweet myrtle, chopped very fine.
When bacon is served with liver, let either be served in a separate pan, or simmered until the liver is nearly done, then put in the frying pan a minute or two to brown. Each slice of bacon may be laid on a slice of liver, or around the edge of the dish.
Eggs and bacon are a handy dish when a hasty meal is required. A little attention will render it a nice dish.
The details of frying fish, chickens, etc., and other modes of preparing dishes, will be specified in each recipe contained in the sections into which they are divided.
Cotton seed oil is excellent for frying purposes
Remarks on Boiling and Reduction.—To cook satisfactorily by boiling, a slow and steady fire should be kept up. All meats should be put into a vessel on the fire as soon as the chill is off the water. Do not hasten the cooking by indiscriminately heaping up the fuel. Once the boiling point is reached, all excess of heat is wasted. Meat should not be suffered to boil fast, as that hardens it. Be careful that it does not stop boiling, otherwise you deceive yourself, and find the meat at the expiration of the time underdone. The liquor boils away more rapidly with the lid off than on ; consequently, for producing quick evaporation, a brisk fire is indispensable. Immediately on boiling up, the pot must be well skimmed, or the scum breaks and settles at the bottom. A glaze or sauce, reduced too slowly, will lose at once in appearance and flavor.
Vegetables should not be dressed with the meat, except carrots, parsnips or turnips, with beef, mutton or pork. As to time, every solid joint will require 1-4 hour to a pound ; a leg of pork or lamb will require 20 minutes to the pound.
Families in which these savings are not necessary will do well, nevertheless, to practice saving the bones, coarse pieces of meat, vegetables, gravies, soups and cold bread for the benefit of the poor neighbors, and who can tell in these times of fluctuation and uncertainty how valuable habits of economy may prove to themselves ?
To preserve the color of meat, blanch or scald it in warm water a few minutes before putting it on the fire ; or, 2d, shaking on a small dust of flour ; 3d, very carefully skimming the pot. None of these methods should be avoided, even at a sacrifice of the juice of the meat, which is of far less importance than its color.