s not as good. If cream is plenty, use part cream.
Any cold boiled fresh fish can be used in this way.

SALT MACKEREL OR ROE HERRING.

Soak over-night, the skin-side up. In the morning wipe dry, and either
broil, as in general directions for broiling fish, page 133, or fry brown
in pork fat or drippings.

Salted shad are treated in the same way. All are better broiled.

FRIED SAUSAGES.

If in skins, prick them all over with a large darning-needle or fork;
throw them into a saucepan of boiling water and boil for one minute. Take
out, wipe dry, and lay in a hot frying-pan, in which has been melted a
tablespoonful of hot lard or drippings. Turn often. As soon as brown they
are done. If gravy is wanted, stir a tablespoonful of flour into the fat
in the pan; add a cup of boiling water, and salt to taste,--about a
saltspoonful,--and pour, not _over_, but around the sausages. Serve hot.

FRIZZLED BEEF.

Half a pound of smoked beef cut very thin. This can be just heated in a
tablespoonful of hot butter, and then served, or prepared as follows:--

Pour boiling water on the beef, and let it stand five minutes. In the
meantime melt in a frying-pan one tablespoonful of butter; stir in a
tablespoonful of flour, and add slowly half a pint of milk or water. Put
in the beef which has been taken from the water; cook a few minutes, and
add two or three well-beaten eggs, cooking only a minute longer. It can be
prepared without eggs, or they may be added to the beef just heated in
butter; but the last method is best.

VEAL LOAF.

Three pounds of lean veal and quarter of a pound of salt pork chopped very
fine. Mince an onion as fine as possible. Grate a nutmeg, or use half a
teaspoonful of powdered mace, mixing it with an even tablespoonful of
salt, and an even saltspoonful of cayenne pepper. Add three well-beaten
eggs, a teacupful of milk, and a large spoonful of melted butter. Mix the
ingredients very thoroughly; form into a loaf; cover thickly with sifted
bread or cracker crumbs, and bake three hours, basting now and then with a
little butter and water. When cold, cut in thin slices, and use for
breakfast or tea. It is good for breakfast with baked potatoes, and slices
of it are sometimes served around a salad. A glass of wine is sometimes
added before baking.

MEAT HASH.

The English hash is meat cut either in slices or mouthfuls, and warmed in
the gravy; and the Southern hash is the same. A genuine hash, however