Page:The Virginia Housewife or, Methodical Cook, Mary Randolph, 1836.djvu/91

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cold fowl or fresh meat of any kind, with slices of ham, fat and lean—chop them together very fine, add half as much stale bread grated, salt, pepper, grated nutmeg, a teaspoonful [sic] of made mustard, a table-spoonful of catsup, and a lump of butter; knead all well together till it resembles sausage meat, make them in cakes, dip them in the yelk of an egg beaten, cover them thickly with grated bread, and fry them a light brown.

two or three fresh eggs quite light, make them into a stiff paste with flour, knead it well, and roll it out very thin, cut it in narrow strips, give them a twist, and dry them quickly on tin sheets. It is an excellent ingredient in most soups, particularly those that are thin. Noodles are made in the same manner, only instead of strips they should be cut in tiny squares and dried. They are also good in soups.

some veal, fat and lean, and some slices of boiled ham, chop them very fine, and season it with salt, pepper, grated nutmeg, and a small quantity of parsley and thyme minced very fine; with a little gravy make some paste, cover the bottoms of small moulds, fill them with the meat, put thin lids on, and bake them crisp; five is enough for a side dish.