it soak a while; then fry it with a small piece of lard; when done, dish
it; mix together flour, milk, parsley and pepper, let it boil, and pour
it over the ham.


To Fry Beef with Kidney.

Cut the kidney in small pieces; take out all the strings and let it
soak several hours in salt and water; wash and drain it; season some
pieces of beef and kidney, and put them in a frying pan, with hot lard
or drippings of any kind; dust a little flour over; when it is fried
on both sides, take it up in a dish; mix a spoonful of flour in some
water with salt and pepper, and pour in; when it has boiled, pour it
over the beef.


To Fry Liver.

Liver should be cut across the grain in slices about half an inch thick;
pour boiling water over it, drain and season it with pepper and salt;
flour each piece and drop it in a frying-pan of hot bacon drippings; do
not fry it any longer than it is done, or it will he hard; take it up in
a dish, make gravy as for beef, and pour over it.


Veal Cutlets.

Cut the veal in slices near an inch thick; wash, drain, and season it;
beat up an egg, and have ready some pounded crackers or bread crumbs;
dip the slices first in the egg, and then in the bread, and fry them in