CHAPTER VIII.

BROILED AND FRIED MEATS AND RELISHES.

Boiled Mutton or Lamb Chops; Beefsteak; Fresh Pork; Ham; Sweet-breads; Veal—Pork Relish—Frying—Calf’s or Pig’s Liver—Beef Liver—Egg Omelet—Frizzled Beef—Veal Cheese—Codfish Relish—Another—Salt Herrings 50