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Mix with some sweetbread and mushrooms chopped. Season with salt, pepper and lemon-juice. Add a sprig of parsley and a little onion chopped fine. Mix with a beaten egg and bread-crumbs; sprinkle with nutmeg. Form into croquettes. Dip in beaten egg and fine bread-crumbs and fry in deep hot lard. Serve hot with a cream sauce. German Cheese Pie. Line a pie-plate with a rich pie-dough.
"Well, when you get your bread baked we'll take a whirl at those ditches. How are the supplies holding out?" "We're short on flour. Got enough to last over till Monday. Plenty bacon and beans and lard." "All right. We'll hook up to-morrow and drive in." Waco nodded as he tucked a roll of dough into the pan. Pat watched him for a moment.
Dress them as before, and when they are fit for Sauce, then take some Hogs Lard, and make it very hot in a Pan, then put in your Trotters, when they are well covered with Flour, and when they are done enough, pour over them a Sauce made of Gravey, some Claret and some Mushrooms thickned with burnt Butter.
Jude had one day seen him selling a pot of coloured lard to an old woman as a certain cure for a bad leg, the woman arranging to pay a guinea, in instalments of a shilling a fortnight, for the precious salve, which, according to the physician, could only be obtained from a particular animal which grazed on Mount Sinai, and was to be captured only at great risk to life and limb.
Neither must they give them money daily to buy milk, butter, and such like things, but now and again, if necessary, they may give them the wherewithal to procure cheese and lard." Notwithstanding these regulations, none must suppose that the archduchess is devoid of confidence or regard for the Fathers or for priests in general.
Cut them from the leg, and remove the skin; trim them and beat them, and sprinkle on salt and pepper. Prepare some beaten egg in a pan, and on a flat dish a mixture of bread crumbs, minced onion and sage. Put some lard or drippings into a frying pan over the fire, and when it boils put in the cutlets, having dipped every one first in the egg, and then in the seasoning.
But Venancio, standing by with his tins of lard and his dirty string rags ready, protested: "All right, if anybody lays a hand on Demetrio, I won't be responsible." "Nonsense! Rot! What kind of doctor do you think you are? You're no doctor at all. I'll wager you've already forgotten why you ever joined us," said Quail. "Well, I remember why you joined us, Quail," Venancio replied angrily.
And for what?" "I have not," said Mrs. McCree. "He sets by the windy all day. 'Tis little recreation a blind man among the poor gets at all. I'm thinkin' they wander in their minds at times. One day he talks of grease without stoppin' for the most of an hour. I looks to see if there's lard burnin' in the fryin' pan. There is not. He says I do not understand.
Take one ounce of Venice turpentine, half an ounce of powdered precipitate, half a pound of lard, and two table-spoonsful of cold water; mix the turpentine and precipitate together with a knife; then add the lard and water, a little at a time, till it is well mixed; then put it in little boxes.
When it boils, add the potatoes. Boil a minute, and serve. Pare potatoes, and slice thin as wafers, either with a potato-slicer or a thin-bladed, very sharp knife. Lay in very cold water at least an hour before using. If for breakfast, over-night is better. Have boiling lard at least three inches deep in a frying kettle or pan.
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