Cut sausages into half-inch bias slices, and cook with onion in a hot frying pan until brown; add oysters, and cook until edges ruffle; add eggs and salt, and scramble until firm.

151.--BREAKFAST BACON

Lay slices of bacon close together on a fine wire broiler, place broiler over a dripping pan, and bake in a hot oven about ten minutes or until bacon is brown and crisp. Avoid burning. Save fat for cooking.

152.--BROILED HAM

Ham for broiling should be cut in very thin slices. Trim off superfluous fat, cover ham with lukewarm water, and stand on back of range for fifteen minutes; dry, and broil over clear fire until fat is brown.

153.--BAKED SLICED HAM

Order a small slice of ham cut an inch and a half thick; cover with warm water, and place on the back of the range for an hour. Drain ham, cover with a mixture of two tablespoons of flour, two tablespoons of brown sugar, one-half teaspoon of mustard, and a dash of cayenne. Put a few small bits of the fat on top, and bake twenty-five minutes in a moderate oven. Place ham on platter, pour off fat in the pan, add one-fourth cup of cider or weak vinegar; bring to boiling point, and pour around ham.

154.--HAM LOAF

1 pound raw ham 2 beaten eggs 1 cup dried crumbs 1/4 teaspoon mustard 1 cup boiling water 1/4 teaspoon salt

Put ham, including the fat, through meat chopper; add crumbs, water, eggs, and seasonings; mix well, and bake in a small bread pan, in a slow oven, an hour and a half; or cook in steamer two hours.

155.--ROAST BREAST OF VEAL STUFFED

Have a pocket cut in veal, wash, dry, and stuff with Crust Stuffing (see No. 209); skewer neatly into shape, dredge with flour, season with salt and pepper, and cover with two thin slices of fat salt pork; place on rack in dripping pan, and roast in a moderate oven two hours, basting often. Serve with gravy made from drippings in the pan, three tablespoons of flour, and one and one-half cups of water. Season with salt and pepper, and strain.

156.--VEAL WITH VEGETABLES

3 pounds knuckle of veal 2 cups hot water 1/2 cup each of finely chopped onion, 1-1/4 teaspoons salt carrot, turnip, and celery 1/4 teaspoon paprika 1/4 cup pearl barley

Order veal cut in three-inch lengths; remove meat from bone, and put in a ca.s.serole dish; add vegetables, barley (which has been soaked for an hour in cold water), hot water, and seasonings; place the pieces of bone, cut edge down, on top; cover closely, and bake in a moderate oven two and a half hours. Remove the bones before serving.

157.--VEAL LOAF (Baked)

2-1/2 pounds raw veal 1 cup dried and sifted crumbs 1/4 pound salt pork 1/2 cup boiling water 1/2 teaspoon pepper 1/2 cup milk 2 teaspoons salt Put veal and pork through the meat chopper; add pepper, salt, crumbs, water, and milk. Mix well, press into a deep pan, cover with paper, and bake slowly for two hours. Serve hot or cold. A teaspoon each of poultry seasoning and grated onion may be added.

158.--VEAL LOAF (Boiled)

4 pounds knuckle of veal 4 cups hot water 1 onion 1/2 package gelatine 1 bay leaf 1/4 cup cold water 4 cloves Juice of 1 lemon 2-1/2 teaspoons salt 1 hard-boiled egg 1/2 teaspoon pepper 2 gherkins

Cook veal with seasonings in hot water until meat is very tender; strain, remove fat and bone, and chop meat; soak gelatine in cold water, add to strained stock in which meat was cooked, add meat and lemon juice, cool, and turn into deep pan which has been garnished with slices of hard-boiled egg and pickles sliced lengthwise. Put in the ice-box for several hours before serving.

159.--POTTED HEAD

1 calf's head 1/2 teaspoon paprika 1 pound lean fresh pork 1 teaspoon onion juice 6 cups boiling water 1 teaspoon poultry seasoning 1-3/4 teaspoons salt

Have head split and dressed at the market; singe, wash well, put in kettle with pork and boiling water, cover, and simmer three hours.

Remove bones, and put meat through chopper; reduce stock to one and one-half cups, strain, and add, with seasonings, to the meat. Press into a bread pan and put in a cold place. Serve sliced cold, or dip slices in egg and crumbs, and fry in deep fat.

160.--BRAISED LIVER

3 pounds liver 1/2 teaspoon salt 1-1/2-inch cube salt pork 1/8 teaspoon pepper 1/3 cup onion finely chopped 2 cups boiling water 1/3 cup celery finely chopped 1/4 cup flour 1/3 cup carrots finely chopped

Soak liver in cold salted water for half an hour, scald, remove skin, and dredge with flour; cut pork in thin slices, and try out in frying pan; brown liver in pork fat, and place in an earthen dish or kettle, add vegetables, seasonings, and water which has first been put in the frying pan; cover closely, and bake three hours in a slow oven, adding water if necessary; remove liver, and thicken gravy and vegetables with one-fourth cup of flour mixed to a paste with cold water.

161.--BROWN FRICa.s.sEE OF LIVER

1 pound liver 4 tablespoons flour 2 cups boiling water 3/4 teaspoon salt 2 tablespoons bacon fat 1/4 teaspoon paprika 1 tablespoon grated onion 6 slices of toast

Cut liver into half-inch cubes, and soak in cold salted water fifteen minutes; drain; cover with the boiling water, and simmer six minutes; cook bacon fat, onion, and flour until brown; add seasonings, and stock in which liver was cooked; stir until smooth; add liver, and pour over toast or small, thin baking powder biscuit.

162.--CHICKEN LIVERS AND BACON

Cook chicken livers in boiling salted water fifteen minutes; put each liver on half of a slice of bacon, fold other half over liver, and bake in a hot oven until bacon is crisp; moisten slices of toast with the stock in which livers were cooked, and serve two pieces of bacon and livers on toast for each person.

163.--FRIED LAMB'S LIVER AND BACON

Cut liver in one-third-inch slices; soak in cold water for half an hour; drain, dry, and cook in hot deep fat, with six slices of bacon, until brown.

164.--LAMBS' KIDNEYS IN BROWN SAUCE

6 lambs' kidneys 1/4 teaspoon paprika 1-1/2 cups boiling water 1/2 teaspoon onion juice 1-1/2 tablespoons b.u.t.ter 1 teaspoon Worcestershire sauce 3 tablespoons flour Few drops kitchen bouquet 1/2 teaspoon salt 6 slices of toast

Split kidneys and soak in cold water half an hour; drain; cover with boiling water, and simmer five minutes; skim out of water, and cut in small dice; brown the b.u.t.ter, add the flour, and brown well; add the water in which the kidneys were cooked, and stir until smooth; add kidneys and seasonings, and serve on toast.

165.--DEVILLED KIDNEYS

6 lambs' kidneys, split 1 tablespoon Worcestershire sauce 3 tablespoons drippings 1 teaspoon mustard 1 tablespoon chopped onion 1/4 teaspoon salt 3 tablespoons flour Dash of cayenne 1 cup water or stock

Scald, skin, and split kidneys; cook with fat and onion five minutes, and remove from the pan. To the fat in the pan add flour, and stir until brown; add liquid, and stir until smooth; add seasonings and kidneys.

Serve on toast or with mashed potato border.

166.--SPANISH TRIPE

1 pound fresh boiled tripe 1/2 cup chopped white cabbage 1/2 can tomatoes 3/4 teaspoon salt 1/2 onion chopped Few grains cayenne 1/2 green pepper chopped 2 slices bacon