Chop beef, mutton, or veal suet, take off all skin and fibrous parts, melt it slowly, as in the last receipt, or in a Dutch oven, before the fire. Strain, and pour it off: beef or mutton dripping may be done the same way, and is good for peas soup, and for plain pastry. For soup, it may be seasoned, after it is melted and strained. A piece of charcoal will remove a rancid taste, put into the melting fat, and stirred round a few minutes. Use butter or lard in frying white meat.
Must be fried in butter. Steaks the size directed for broiling will be done in from ten to fifteen minutes. When nearly done, cover with a dish and let the pan remain five minutes by the fire, after you take it off. Then lay the steaks in a hot dish, and add to the gravy in the pan a piece of butter rolled in flour, a glass of port wine, or some catsup, a very little water, pepper, salt, a little minced eschalot or onion; let this boil, then pour it over the steaks. Garnish with horse-radish, and serve mashed potatoes and pickles. (See Made Dishes, for Cutlets.)
May be cut from the fillet or the loin, ½ an inch thick: brush them over with egg, cover with bread-crumbs, and fry of a nice light brown, in a good deal of butter or lard. You may, if you choose, add to the bread-crumbs, a mixture of parsley, lemon thyme, lemon peel, and a little nutmeg and cayenne. When done place the cutlets in a hot dish, while you make some gravy in the pan; pour all the fat out, and pour in ¼ pint of boiling water, the same of melted butter, and let it boil till thickish, then add Harvey sauce, white wine, and any other sauce you like: strain this over the cutlets. Garnish with rashers of bacon, curled parsley, and slices of bacon. Cutlets, without gravy, may be served round mashed potatoes.
Pork chops may be cut from neck or loin. Fry the same
