Sulze.
Place in kettle 1 veal bone with meat, 1 small tongue, 1 small pork shank or pig’s feet, 1½ cups vinegar, 2 large onions, 8 cloves, handful salt, a little pepper, and 3 bay leaves. Cover with water and cook for 2½ hours. Then take out meat, cut it off the bones and dice it. Put equal parts of meat and stock (liquid in which meat was boiled) in deep bowls and set in a cool place till jellied.—Mrs. A. Piepho.
Boiled Shoulder of Mutton with Oysters.
Trim and wipe a thick shoulder of mutton, bone it and dust lightly with pepper and mace. Over the inside of the meat spread two dozen good sized oysters, roll and tie tightly. Put in a saucepan with 1 onion, ½ teaspoon salt, and 1 small red pepper; cover with boiling water and simmer 15 minutes to the pound. Melt together 1 tablespoon butter and 2 scant tablespoons flour, add 1 pint of the meat liquor, stir until smooth and thick, seasoning with salt and pepper. Then add 1 teaspoon lemon juice, 1 teaspoon finely chopped parsley, 12 oysters, and simmer until the edges of the oysters curl. Serve in gravy boat with the meat.—Mrs. R. Albrecht.
Grits.
Cover 1 pound steel cut oats with hot water and boil slowly for 1 hour or more, stirring often and adding water if needed. When oats are well cooked but not watery, add 1 large tablespoon of salt or more, ½ teaspoon ground pepper, ½ teaspoon ground allspice, 1 tablespoon of sage, sweet marjoram and thyme mixed and mashed very fine, 1 small onion cut fine, the cracklings from one dollar's worth of leaf lard, and stir all well together, then put in a large bowl to cool. Cut in slices about ¾ inch thick and fry a nice brown. This is very good for breakfast in the winter.—Mrs. W. H. Jacobs.
Country Sausage Meat.
One large onion, ½ pound steel cut oats, whole oats or barley may be used, ¾ pound pork from the shoulder, salt to flavor, 4 tablespoons or more of thyme to taste. Boil meat until
