6 slices of pork. 3 tablespoonfuls of flour. 5 tablespoonfuls of milk. 1 egg. 1/4 teaspoonful of salt.
Have the pork cut in thin slices. Drop it into boiling water and cook for two minutes. Take it up and drain; then put it in a frying-pan, and, setting it on the fire, cook until it turns a delicate brown, which should be in five minutes. Draw the pan back and take up the pork.
Make a batter with the flour, milk, salt, and egg. Dip the pork in the batter. Have the pork fat hot, and lay the masked pork in it. Cook until brown on one side; then turn and brown on the other. Serve at once.
1 pound of fresh pork. 1/2 pint of stale bread. 1/4 teaspoonful of pepper. 1/2 tablespoonful of salt. 1/2 teaspoonful of powdered sage. 1/2 teaspoonful of powdered thyme.
Have the meat one fourth fat and three fourths lean, and chopped fine. Soak the bread in cold water until it is soft, then press out all the water. Mix the seasonings and the bread with the meat. When all the ingredients are thoroughly combined, shape into small flat cakes, and fry until brown on both sides. It will take twenty minutes to cook the cakes thoroughly.
1 beef kidney, or two pairs of sheep or lambs’. 1 pint of water or stock. 1 teaspoonful of salt. 1/4 teaspoonful of pepper. 1 tablespoonful of butter. 1 level tablespoonful of flour. 1 teaspoonful of lemon juice.
Draw the thin, white skin off the kidneys; then cut them into thin, round slices, removing the hard, white substance. Wash them, and soak them in salted water for half an hour. At the end of that time put them in a stewpan with the pint of water. Place on the fire; and when they begin to boil, skim carefully. Draw the stewpan to a part of the range where the water will only bubble gently for two hours. At the end of that time put the butter in a small pan, and set over the fire. Add the flour, and stir until the mixture is smooth and brown. Stir this into the pan containing the kidneys. Now add the seasonings, and simmer for half an hour longer. Serve toasted bread with the kidneys.
2 pairs of sheep’s kidneys. 1 tablespoonful of butter. 1/2 tablespoonful of flour. 1 gill of stock or water. 1 teaspoonful of lemon juice. 1 teaspoonful of salt. 1/4 teaspoonful of pepper.