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The crust is made as follows: One cup of flour, one heaping teaspoon of drippings, pinch of salt, one-fourth teaspoon of baking powder, one teaspoon of sugar and cold water to mix, about one-third cup. Roll out to fit baking dish, cut holes for steam to escape, after covering the contents of the dish. Bake in a quick hot oven one-half hour.
Half the tallow on them dripped away indeed, after the first dipping they looked little more than clotted ghosts of themselves in their last estate. In very cold weather three drippings sufficed otherwise there must be four or five. Since the dip was the result of cooled accretions, it was always top-heavy much bigger at the nose than the base.
Here, drink, stranger!" answered the wild Jim as he handed a bottle of white liquid to my Capitaine, the Count de Lasselles, and also another to my Gouverneur Faulkner. "That boy can suck the drippings," he added as he looked at me with humor. "Get cups and water, Jim," commanded my Gouverneur Faulkner with a smile. "Don't drink it straight, Captain. It will knock you down."
The roast should first be washed in pure water, then wiped dry with a clean dry cloth, placed in a baking pan without any seasoning; some pieces of suet or cold drippings laid under it, but no water should be put into the pan, for this would have a tendency to soften the outside of the meat.
Sprinkle over them salt and pepper, then dip them in beaten egg and cracker crumbs, and fry in drippings, or hot lard and butter mixed. If you wish a gravy with them, add a tablespoonful of flour to the gravy they were fried in and turn in cream or milk; season to taste with salt and pepper. Boil up and serve hot with the gravy in separate dish.
Also mince up a slice of onion. Season all with a teaspoonful of salt, half a teaspoonful of pepper, and a teaspoonful of powdered sage or parsley if liked. Heat together with half a cup of stock or milk; when cool add a beaten egg. Form the mixture into balls, slightly flattened, roll in egg and bread crumbs, or flour and egg. Fry in hot lard or beef drippings.
Dip in Indian meal or wheat flour, or in beaten egg, and roll in bread or fine cracker crumbs trout and perch should not be dipped in meal; put into a thick bottomed iron frying pan, the flesh side down, with hot lard or drippings; fry slowly, turning when lightly browned.
Grease an iron pudding dish with plenty of goose grease or drippings, put in a layer of noodles, then sprinkle one-fourth cup of sugar, some pounded almonds, the grated peel of one lemon and a few raisins; sprinkle some melted fat over this, then add another layer of noodles, some more sugar and proceed as with the other layer until all the noodles are used. Bake two hours.
If you are fond of fried potatoes, cook them in this way: Take what boiled potatoes are left from breakfast or dinner; when cold, remove the jackets, and cut into thin slices, season with salt, pepper, and a little Cayenne; have ready a hot frying pan, with enough meat drippings or sweet lard to cover the bottom; put in the potatoes and fry a rich brown, stirring constantly with a knife to prevent burning.
If you use a roasting oven before the fire, the meat should be similarly prepared by tying in place, and it should be put on the spit carefully; sufficient drippings for basting will flow from it, and it should be seasoned when half done; when entirely done, which will be in fifteen minutes to each pound of meat, the joint should be kept hot until served, but should be served as soon as possible to be good.
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