English Meat Pie

Chop any kind of cold meat very fine. Season with the grated rind and juice of a lemon, a little nutmeg, red and black pepper, salt, a teaspoonful of dry mustard, a little onion and parsley. Two raw eggs with a little rich gravy or butter.

Grate bread-crumbs on top, covered with lumps of butter. Bake it and garnish it with hard-boiled eggs.

Fried Chicken, Maryland Style

Have the chickens killed the day before they are to be eaten and put on ice. Cut the chicken in seven pieces, have them wiped dry, then flour lightly, season high with pepper and salt.

Have your lard boiling hot, then put the chicken in, turning carefully, let it soak well, then take it out, and put in a pan to keep hot. Then have some flour browned, and add to the gravy in the pan with a good cup full of cream or rich milk with some parsley chopped, let it thicken, and serve it in a gravy dish. Make Mush cakes, fry separately, serve on the dish with the chicken.

A Nice Hash

A small piece of cold turkey, chicken or veal, two or three hard boiled eggs, two or three well boiled potatoes, a lump of butter the size of an egg, salt and pepper to taste; chop all very fine, and put it on the fire to heat thoroughly, but not to cook. The butter should be allowed to melt through the hash thoroughly, and then serve it very hot. A little sweet cream may be an improvement, but it is not necessary. It is better and more delicate with a greater quantity of eggs and potatoes than meat. It is very nice baked hash brown.

Fricasseed Chicken

Cut up the chickens, wash them, and let them remain in water half an hour in order to make them white. Drain them and put them in a saucepan with a pint of fresh water. Season them with pepper and salt, place them on the fire, and let them stew half an hour. Then take two tablespoonsful of flour and two ounces of butter, stir them together till quite smooth, and add this to the chickens with half a pint of cream. Boil till the chickens are tender. A little mace or onion parsley may be added if desired.

Broiled Chicken

Clean them nicely, cut them down the back, and break the breastbone with a rolling-pin. Wash and wipe them dry. Place them on a gridiron over bright coals; cover them with a sheet of tin and turn them several times. When done they should be brown on both sides. Take them up, season with pepper and salt, and baste them with butter. Serve very hot.

Recipe For Baked Ham

Take a new ham, parboil it until it is tender enough to be skinned easily. Then stick cloves all over the top about an inch apart. Mix a pint of wine and quarter pound of sugar, and baste the ham repeatedly with it while it is baking. Do not pour it all over at once, but a few spoonsful at a time. Bake two or three hours. When cold it is excellent for broiling.

Pompey's Head

Three pounds of uncooked round of beef minced up, some very fat ham, and a large slice of bread; season with onions, thyme, parsley, ground cloves, salt and pepper, and one egg; mix all well and form into a large ball bound around with strips of cloth to keep it in shape. These can be removed before dishing the beef. Put in an oven with a little water and slices of bacon, or a spoonful of lard; cook slowly, baste often. When taken up make the gravy of browned flour. Grate on bread-crumbs before taking off the fire.