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A cook should be instructed never to give away the beef-dripping, as, if clarified in cold water, it is excellent for frying oysters, etc., and saves butter. The cook should air the kitchen and laundry, build the fire in the range, and sweep carefully before she begins to cook. A careful house-keeper takes care that her cook shall make her toilet in her room, not in the kitchen.
Boil the tripe the day before, till it is quite tender, which it will not be in less than four or five hours. Then cover it and set it away. Next day cut it into long slips, and dip each piece into beaten yolk of egg, and afterwards roll them in grated bread crumbs. Have ready in a frying-pan over the fire, some good beef-dripping.
I don't mean damper, that stodgy cake of flour and water fried in a pan; they were the very eatable cakes one of our corporals turned out by mixing plenty of good beef-dripping with the flour, and kneading all up together. They were excellent or, as Denham said, would have been if we had possessed some salt.
Having cleaned the fish and dried them, with a cloth, lay them, side by side, on a board or large dish; sprinkle them with salt, and dredge them with flour. After a while turn them, and salt and dredge the other side. Put some lard or fresh beef-dripping into a frying-pan, and hold it over the fire. When the lard boils, put in the fish and fry them of a yellowish brown.
If for dumplings to eat with boiled mutton, the dough must be rolled out thick, and cut out of the size you want them, with a tin, or with the edge of a cup or tumbler. To a pound of fresh beef-dripping, that has been nicely clarified, allow two pounds and a quarter of flour.
First dip each cutlet into the egg, and then into the seasoning on the dish, seeing that a sufficient quantity adheres to both sides of the meat. Melt in your frying-pan, over a quick fire, some beef-dripping, lard, or fresh butter, and when it boils lay your cutlets in it, and fry them thoroughly; turning them on both sides, and taking care that they do not burn.
Season it with pepper and salt, and moisten it with some beef-dripping and a little walnut or onion pickle. Some scraped cold tongue or ham will be found an improvement. Make it into broad flat cakes, and spread a coat of mashed potato thinly on the top and bottom of each. Lay a small bit of butter on the top of every cake, and set them in an oven to warm and brown.
Put some nice beef-dripping or some lard into the pan or bottom of the roaster, and as soon as it melts begin to baste the beef with it; taking up the liquid with a long spoon, and pouring it over the meat so as to let it trickle down again, into the pan. Repeat this frequently while it is roasting; after a while you can baste it with its own fat.
Put some fresh butter, or nice beef-dripping into a frying pan, and hold it over a clear bright fire till it boils and has done hissing. Fry them about a quarter of an hour, turning them frequently. Steaks, when fried, should be thoroughly done. After they are browned, cover them with a large plate to keep in the juices,
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