as veal, either plain or egged. Garnish with slices of lemon, or crisped parsley. Pork chops, egged, are improved, to some persons' tastes, by a little finely chopped onion and sage. You may make a sauce thus: put the chops on a dish, keep hot while you pour part of the fat from the pan, stir in a tea-spoonful of flour, moisten ½ pint of water, or broth, a table-spoonful of vinegar, a little salt and pepper, and 6 small gherkins or slices (or for lamb, pickled mushrooms), put the chops back into the pan to re-warm in the sauce, and serve it altogether. You may add mustard to the sauce; also, chopped onions, for pork. If there be no herbs used before, you may sprinkle dried parsley over lamb chops in the dish; also, lemon peel.
Some suppose that these do not require fat to fry them. It should be butter or dripping, not lard (a little for beef or pork, more for veal), and sausages ought to cook slowly, that they may be done, without being scorched, and not burst. Prick them with a darning needle to prevent this, but gradual heating is the best preventative. Drain, very lightly flour, and set them before the fire to froth. For dinner or supper, serve mashed potatoes with sausages.
Must be young, either tame or wild. Carve in joints, brush these with egg, and dip them in bread-crumbs, in which there may be, if you like it, some dried parsley, grated ham or lemon peel; fry nicely and serve with rashers; make some gravy in the pan as directed for veal cutlets.
Soak the slices, of ham or bacon, in lukewarm water, and dry them in the folds of a cloth; and they will be less hard than fried bacon usually is. The pan used to fry eggs should be delicately clean. A good method is, to melt a little fat in the pan, pour that off, and then, whilst the pan is quite hot, rub it hard with a cloth. Let the bacon be nearly done, and if the fat be burnt, pour that off, and put in some fresh; then slip the eggs gently in. When they
