The American Frugal Housewife

fried; so is that of a lamb. The latter is commonly called lamb-fry; and a dinner may be bought for six or eight cents. Be sure and ask for the sweet-bread; for butchers are extremely apt to reserve it for their own use; and therefore lamb-fry is almost always sold without it. Fry five or six slices of salt pork; after it is taken out, put in your lamb-fry while the fat is hot. Do it thoroughly; but be careful the fire is not too furious, as it is apt to scorch. Take a large handful of parsley, see that it is washed clean, cut it up pretty fine; then pour a little boiling water into the fat in which your dinner has been fried, and let the parsley cook in it a minute or two; then take it out in a spoon, and lay it over your slices of meat. Some people, who like thick gravies, shake in a little flour into the spider, before pouring in the boiling water. Bones from which roasting pieces have been cut, may be bought in the market for ten or twelve cents, from which a very rich soup may be made, besides skimming off fat for shortening. If the bones left from the rump be bought, they will be found full of marrow, and will give more than a pint of good shortening, without injuring the richness of the soup. The richest piece of beef for a soup is the leg and the shin of beef; the leg is on the hind quarter, and the shin is on the fore quarter. The leg rand, that is, the thick part of the leg above the bony parts, is very nice for mince pies. Some people have an objection to these parts of beef, thinking they must be stringy; but, if boiled _very tender_, the sinews are not perceived, and add, in fact, to the richness of a soup. The thick part of a thin flank is the most profitable part in the whole ox to buy. It is not so handsome in appearance