Meats
FRIED CHICKEN VIRGINIA STYLE
Cut a young tender dressed fowl into small pieces. Salt well and let stand several hours. Then wash and drain, dip each piece of chicken into flour, to which has been added salt and black pepper, and fry a golden brown in deep hot fat. Let chicken fry slowly.
CREOLE VEAL PATTIES
1½ cupsful of boiled rice,
1 cupful of veal,
½ teaspoonful of salt,
½ teaspoonful of poultry dressing,
1 egg,
1 tablespoonful of milk.
Grind or chop the veal, salt, and stir into the rice with the dressing; beat the eggs, add milk, and stir all together. Drop a tablespoonful spread out thin on the griddle, and fry as you would griddle-cakes. Pork, or lamb may be used instead of veal.
SUGAR CURED HAM LOAF
1 pound raw ham,
2 beaten eggs,
1 cup dried crumbs,
½ teaspoon mustard,
1 cup boiling water,
¼ teaspoon salt.
Put ham, including the fat, through meat chopper; add crumbs, water, eggs, and seasoning; mix well, and bake in a small bread pan, in a slow oven, an hour and a half; or cook in steamer two hours.
