Soak slices of bacon or pork in milk for fifteen minutes; then dip them
into flour, and fry them in the _sauté_ pan. When done, _sauté_ some
slices of potato in the same hot fat, and serve them in the centre of a
hot dish, with a circle of the slices of pork around them.
RASHERS OF PORK (_to serve with Beefsteak, Roast Beef, etc._).
Breakfast bacon should be cut very thin (one-eighth of an inch thick),
and in strips three or four inches long. It should be fried in the
_sauté_ pan only long enough to become transparent, or thoroughly hot;
if cooked crisp, it is ruined. The French usually serve these strips of
bacon laid over beefsteak, roast beef, game, etc.
SANDWICHES (_Mrs. Geo. H. Williams_), No. 1.
Cut some fresh bread very thin, and of square equal shapes. Chop some
cold boiled ham very fine, and mix with it the yolks of one or two
uncooked eggs, a little pepper and mustard. Spread some of this mixture
over the buttered slices of bread; roll them, pinching each roll at the
end to keep it in shape.
If there is difficulty in cutting fresh bread, use that which is a day
old, then cut it in very thin slices, buttering it on the loaf before it
is cut; cut the slices into little even squares or diamonds (the crust
being all removed), spread with the chopped ham mixture before
mentioned, and fit two squares together.
SANDWICHES (_New York Cooking-school_), No. 2.
Chop fine half a pound of boiled ham, and season it with one
table-spoonful of olive-oil, one table-spoonful of lemon-juice, a little
cayenne or mustard, and rub it through a sieve. Butter the bread on the
loaf before cutting it, and spread the ham between the slices.