The eggs
can be omitted, but it is 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.
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