f salt, a tumbler full of milk, and flour to
render it of the right consistency to roll out. When rolled out, cut
them into cakes, and put them with the meat. If you happen to have
unbaked wheat dough, very good crust may be made of it, by working into
it a little lukewarm melted butter. Let it remain, after you have rolled
and cut it into cakes, about ten or fifteen minutes, before putting it
with the meat.

38. _To Frizzle Beef._

Take beef that is fresh smoked and tender--shave it off thin, put it in
a stew pan, with water enough to cover it--let it stew ten or fifteen
minutes. Three or four minutes before it is taken up, mix a little flour
and water together, and stir in, to thicken the water; add a little
butter and pepper. This makes a good dish for breakfast--eggs are a nice
accompaniment to it.

39. _Warmed Over Meats._

Boiled or roasted veal makes a nice dish, chopped fine, and warmed up,
with just sufficient water to moisten it, and a little butter, salt, and
pepper, added. A little nutmeg, and the grated rind of a lemon, improve
it--none of the white part of the lemon should be used. When well heated
through, take it up on a platter, and garnish it with a couple of lemons
cut in slices. Fresh or corned beef is good minced fine, with boiled
potatoes, and warmed up with salt, pepper, and a little water--add
butter, just before you take it up. Some people use the gravy that they
have left the day before, for the meat, but it is not as good when
warmed over, and there is no need of its being wasted, as it can be
clarified, and used for other purposes. Boiled onions, or turnips, are
good mixed with mince meat, instead of potatoes. Veal, lamb, and mutton,
are good cut into small strips, and warmed with boiled potatoes cut in
slices, pepper, salt, a little water--add butter just before you take it
up. Roast beef and mutton, if not previously cooked too much, are nice
cut in slices, and just scorched on a gridiron. Meat, when warmed over,
should be on the fire just long enough to get well heated through--if on
the fire long, most of the juices of the meat will be extracted, and
render it very indigestible. Cold fowls are nice jointed, and warmed
with a little water, then taken up, and fried in butter till brown. A
little flour should be sprinkled on them before frying. Thicken the
water that the fowls were warmed in--add a little salt, pepper, and
butter, and turn it over the fowls.

40. _A Ragout of Col