4 pigeons½ teaspoon saltBread Stuffing (see No. 208)1/8 teaspoon pepper4 tablespoons bacon fat2 cups boiling water½ onion sliced3 tablespoons flour½ carrot sliced4 tablespoons cold water1 cup celery tops
Clean pigeons, wipe dry, stuff, and truss neatly into shape. Brown in hot bacon fat in the frying pan, and place in a casserole dish or bean pot; add vegetables, seasonings, and boiling water. Cover, and bake in a slow oven three hours. Remove pigeons to serving dish, thicken the stock with the flour mixed to a paste with cold water; cook ten minutes, strain, and pour over pigeons. The giblets may be cooked in boiling salted water about ten minutes, chopped, and added to the sauce.
Cut a young rabbit in pieces for serving; sprinkle with salt and pepper; dip in flour, then in egg, and coat thickly with crumbs; put into a well-greased baking pan, and bake in a hot oven about half an hour, basting often with bacon fat. Arrange rabbit on serving dish, and make abrown sauce in the pan, using three tablespoons each of bacon fat and flour, one teaspoon of grated onion, and one and one-half cups of stock, milk, or boiling water. Season with one-half teaspoon of salt, one-fourth teaspoon paprika, and two tablespoons tomato ketchup.
3 slices bacon¼ teaspoon pepper1 rabbit2 cups boiling water1 onion finely chopped1 cup tomatoes3 tablespoons flour1 pint okra sliced1¼ teaspoons salt
Cut bacon into one-inch pieces, and cook in frying pan until brown; remove bacon; cut rabbit in pieces for serving and soak half an hour in cold salted water; drain, dredge with flour, brown in bacon fat, and put with cooked bacon in a casserole dish; cook onion in bacon fat until brown; add flour, salt, pepper, and boiling water; stir until smooth, and pour over rabbit; add tomato and okra, sprinkle with salt; cover, and bake in a moderate oven one hour and a half.
Have the bone removed from a six-pound fresh shoulder of pork; wash, dry, and stuff with Bread Stuffing (see No. 208) or Peanut Stuffing (see No. 211); season with salt and pepper, dredge with flour, and roast in a moderate oven about two and three-quarters hours. Baste often, and be sure oven is not too hot, as pork must cook slowly. This is an excellent cut, and less expensive than the loin or fresh leg. Strain the fat and add it to the frying fat, or use in place of lard. Have the bones sent and use for stock. Serve with Dark Red Apple Sauce (see No. 663).
Pare potatoes, and cut in thin slices; wash, drain, season with salt and pepper, and put into a baking dish; cover with small pork chops from which part of the fat has been removed; dust with salt, pepper, and flour; add half a cup of boiling water, and bake in a hot oven about forty minutes. Turn chops when half cooked.
½ pound sausage meat1/3 cup hot water1 teaspoon grated onion1/3 cup sifted crumbs¼ teaspoon salt
Mix well, shape into small flat cakes, roll in crumbs, and bake in a hot oven about twenty minutes, or until brown.
1 pound sausage meat4 apples
Shape meat into small flat cakes, and put in the center of a dripping pan; core apples, cut into half-inch slices, and put around sausage. Bake in a hot oven until brown, basting frequently with the fat from the sausage.
4 small sausages2 eggs slightly beaten1 teaspoon grated onion¼ teaspoon salt1 cup small oysters
Cut sausages into half-inch bias slices, and cook with onion in a hot frying pan until brown; add oysters, and cook until edges ruffle; add eggs and salt, and scramble until firm.
Lay slices of bacon close together on a fine wire broiler, place broiler over a dripping pan, and bake in a hot oven about ten minutes or until bacon is brown and crisp. Avoid burning. Save fat for cooking.
Ham for broiling should be cut in very thin slices. Trim off superfluous fat, cover ham with lukewarm water, and stand on back of range for fifteen minutes; dry, and broil over clear fire until fat is brown.
Order a small slice of ham cut an inch and a half thick; cover with warm water, and place on the back of the range for an hour. Drain ham, cover with a mixture of two tablespoons of flour, two tablespoons of brown sugar, one-half teaspoon of mustard, and a dash of cayenne. Put a few small bits of the fat on top, and bake twenty-five minutes in a moderate oven. Place ham on platter, pour off fat in the pan, add one-fourth cup of cider or weak vinegar; bring to boiling point, and pour around ham.
1 pound raw ham2 beaten eggs1 cup dried crumbs¼ teaspoon mustard1 cup boiling water¼ teaspoon salt
Put ham, including the fat, through meat chopper; add crumbs, water, eggs, and seasonings; mix well, and bake in a small bread pan, in a slow oven, an hour and a half; or cook in steamer two hours.
Have a pocket cut in veal, wash, dry, and stuff with Crust Stuffing (see No. 209); skewer neatly into shape, dredge with flour, season with salt and pepper, and cover with two thin slices of fat salt pork; place on rack in dripping pan, and roast in a moderate oven two hours, basting often. Serve with gravy made from drippings in the pan, three tablespoons of flour, and one and one-half cups of water. Season with salt and pepper, and strain.
3 pounds knuckle of veal2 cups hot water½ cup each of finely chopped onion, carrot, turnip, and celery1¼ teaspoons salt¼ cup pearl barley¼ teaspoon paprika
Order veal cut in three-inch lengths; remove meat from bone, and put in a casserole dish; add vegetables, barley (which has been soaked for an hour in cold water), hot water, and seasonings; place the pieces of bone, cut edge down, on top; cover closely, and bake in a moderate oven two and a half hours. Remove the bones before serving.
2½ pounds raw veal1 cup dried and sifted crumbs¼ pound salt pork½ cup boiling water½ teaspoon pepper½ cup milk2 teaspoons salt
Put veal and pork through the meat chopper; add pepper, salt, crumbs, water, and milk. Mix well, press into a deep pan, cover with paper, and bake slowly for twohours. Serve hot or cold. A teaspoon each of poultry seasoning and grated onion may be added.
4 pounds knuckle of veal4 cups hot water1 onion½ package gelatine1 bay leaf¼ cup cold water4 clovesJuice of 1 lemon2½ teaspoons salt1 hard-boiled egg½ teaspoon pepper2 gherkins
Cook veal with seasonings in hot water until meat is very tender; strain, remove fat and bone, and chop meat; soak gelatine in cold water, add to strained stock in which meat was cooked, add meat and lemon juice, cool, and turn into deep pan which has been garnished with slices of hard-boiled egg and pickles sliced lengthwise. Put in the ice-box for several hours before serving.
1 calf's head½ teaspoon paprika1 pound lean fresh pork1 teaspoon onion juice6 cups boiling water1 teaspoon poultry seasoning1¾ teaspoons salt
Have head split and dressed at the market; singe, wash well, put in kettle with pork and boiling water, cover, and simmer three hours. Remove bones, and put meat through chopper; reduce stock to one and one-half cups, strain, and add, with seasonings, to the meat. Press into a bread pan and put in a cold place. Serve sliced cold, or dip slices in egg and crumbs, and fry in deep fat.
3 pounds liver½ teaspoon salt1½-inch cube salt pork1/8 teaspoon pepper1/3 cup onion finely chopped2 cups boiling water1/3 cup celery finely chopped¼ cup flour1/3 cup carrots finely chopped
Soak liver in cold salted water for half an hour, scald, remove skin, and dredge with flour; cut pork in thin slices, and try out in frying pan; brown liver in pork fat, and place in an earthen dish or kettle, add vegetables, seasonings, and water which has first been put in the frying pan; cover closely, and bake three hours in a slow oven, adding water if necessary; remove liver, and thicken gravy and vegetables with one-fourth cup of flour mixed to a paste with cold water.
1 pound liver4 tablespoons flour2 cups boiling water¾ teaspoon salt2 tablespoons bacon fat¼ teaspoon paprika1 tablespoon grated onion6 slices of toast
Cut liver into half-inch cubes, and soak in cold salted water fifteen minutes; drain; cover with the boiling water, and simmer six minutes; cook bacon fat, onion, and flour until brown; add seasonings, and stock in which liver was cooked; stir until smooth; add liver, and pour over toast or small, thin baking powder biscuit.
Cook chicken livers in boiling salted water fifteen minutes; put each liver on half of a slice of bacon, fold other half over liver, and bake in a hot oven until bacon is crisp;moisten slices of toast with the stock in which livers were cooked, and serve two pieces of bacon and livers on toast for each person.
Cut liver in one-third-inch slices; soak in cold water for half an hour; drain, dry, and cook in hot deep fat, with six slices of bacon, until brown.
6 lambs' kidneys¼ teaspoon paprika1½ cups boiling water½ teaspoon onion juice1½ tablespoons butter1 teaspoon Worcestershire sauce3 tablespoons flourFew drops kitchen bouquet½ teaspoon salt6 slices of toast
Split kidneys and soak in cold water half an hour; drain; cover with boiling water, and simmer five minutes; skim out of water, and cut in small dice; brown the butter, add the flour, and brown well; add the water in which the kidneys were cooked, and stir until smooth; add kidneys and seasonings, and serve on toast.
6 lambs' kidneys, split1 tablespoon Worcestershire sauce3 tablespoons drippings1 teaspoon mustard1 tablespoon chopped onion¼ teaspoon salt3 tablespoons flourDash of cayenne1 cup water or stock
Scald, skin, and split kidneys; cook with fat and onion five minutes, and remove from the pan. To the fat in the pan add flour, and stir until brown; add liquid, andstir until smooth; add seasonings and kidneys. Serve on toast or with mashed potato border.
1 pound fresh boiled tripe½ cup chopped white cabbage½ can tomatoes¾ teaspoon salt½ onion choppedFew grains cayenne½ green pepper chopped2 slices bacon
Cut tripe in small pieces for serving and put in greased casserole dish; scald tomatoes, add onion, pepper, cabbage, and seasonings; pour over tripe; cut bacon into bits, put on top, and bake in a moderate oven one hour.
1 pound fresh boiled tripe1 cup flour1 slice onion1½ teaspoons baking powder2 cloves¼ teaspoon salt½ bay leaf1 egg well beaten1 tablespoon vinegar1/3 cup water
Cut tripe in pieces the size of a large oyster, cover with boiling water, add seasonings, simmer fifteen minutes, and drain. Make a batter of flour, baking powder, salt, egg, and water. Dry each piece of tripe, dip in batter, and fry in deep fat for one minute. Serve with Sauce Tartare (see No. 202) or Russian Dressing (see No. 341).
Prepare tripe as for Tripe Fried in Batter (see No. 167); dip each piece of tripe first in tomato ketchup, then in crumbs, then in beaten egg, and then in crumbs again. Fry in deep fat for one minute, and drain on soft paper.
1½ cups tomatoes1½ cups cold roast beef1/3 cup beef gravy2 cups cooked spaghetti½ onion½ cup bread crumbs4 cloves2 tablespoons beef drippings1 teaspoon salt1 tablespoon butter1/8 teaspoon pepper
Simmer tomatoes, gravy, and seasonings for fifteen minutes, and press through a sieve; add beef cut in small pieces, and spaghetti, and pour into a greased baking dish; cover with crumbs which have been mixed with the drippings and butter melted together. Bake in a moderate oven about fifteen minutes. A can of condensed tomato soup may be used in place of the tomato sauce. Any meat may be used.
2 tablespoons beef drippings1 cup corned beef stock5 tablespoons flour¾ cup hot milk1 teaspoon grated onion1½ cups corned beef cut in half-inch cubes¼ teaspoon paprika½ cup Buttered Crumbs (see No. 472)¼ teaspoon celery salt
Melt drippings, add flour, onion, and seasonings, and cook two minutes; add stock and milk, and stir until smooth; add meat, and put into a greased baking dish; cover with crumbs, and bake until crumbs are brown.
3 cups well-seasoned mashed potato6 pimolas chopped1 cup chopped cooked ham½ cup hot milk1 teaspoon grated onion¼ cup crumbs1 teaspoon chopped parsley1 tablespoon bacon fat½ teaspoon mustard
Mix potato, ham, seasonings, and milk, put into a greased baking dish, cover with crumbs which have been mixed with melted bacon fat, and bake in a hot oven until brown; or prepare half of mixture, spread in egg shirrers, make a depression with the back of a spoon, and into it carefully break an egg; cover with crumbs, and bake until egg is set.
1½ cups chopped cooked ham1 teaspoon mixed mustard½ cup soft bread crumbs¼ teaspoon paprika1 tablespoon gelatineWhites of 2 eggs1 cup hot milk
Mix ham with bread crumbs; dissolve the gelatine in the hot milk, and add to crumbs with mustard and paprika; beat the whites of eggs very stiff and fold lightly into mixture. Put into a deep pan or mold, and place on ice until firm. A little salt may be needed.
1½ cups corned beef¾ teaspoon salt2 cups cooked potatoes1 teaspoon Worcestershire sauce½ cup cooked beets¼ cup stock or water1 teaspoon grated onion2 tablespoons beef drippings
Have meat, potatoes, and beets coarsely chopped; add seasonings and stock; melt fat in frying pan, and, whenvery hot, add hash; cook slowly until a rich brown crust is formed; fold, and serve on a hot platter. If meat is very fat, use less fat in frying pan.
1 cup cold meat cut fine1 cup tomatoes2 cups cold cooked potatoes¾ teaspoon salt½ onion finely chopped1/8 teaspoon pepper2 stalks celery chopped, or2 tablespoons melted bacon fat or beef drippings¼ teaspoon celery salt
Mix, and bake in casserole in moderate oven forty-five minutes.
4 raw potatoes¾ cup stock or water2 green peppers1½ cups cold chopped beef2 tomatoesSalt and pepper1 onionToast points
Put vegetables through the meat chopper, using coarse cutter; cook in the stock, covered, until tender; add beef, salt, and pepper, and when hot turn on a platter and garnish with toast points. If corned beef and stock are used, use salt with care.
2 cups chopped cooked liverSalt and pepper2 cups mashed potatoCoarse stale bread crumbs2 tablespoons finely chopped pickles
Mix liver, potato, and pickles, and season with salt and pepper. Grease patty pans or cups; sprinkle with crumbs, and fill with mixture. Bake fifteen minutes ina hot oven, turn out on serving dish, and serve with Brown Sauce (see No. 185) or Tomato Sauce (see No. 203).
2 cups cooked meat cut in inch pieces½ cup gravy or stock1 can tomatoes drained½ teaspoon onion juiceSalt and pepper1 teaspoon Worcestershire sauce¼ cup fine crumbsQuick Drop Biscuit (see No. 429)
In a deep dish arrange in alternate layers meat and tomatoes cut in pieces; season each layer with salt and pepper, and sprinkle with crumbs; add onion and Worcestershire sauce to gravy, and pour over all; bake twenty minutes in a hot oven; remove from oven, and drop biscuit mixture by spoonfuls on top; bake about fifteen minutes longer. Use tomato juice for soup or sauce.
½ cup dry bread crumbs½ onion chopped fine1½ cups hot stock or milk1½ teaspoons salt1 tablespoon butter½ teaspoon paprika1½ cups chopped meatYolks of 2 eggs1 cup celery or white cabbage chopped fineWhites of 2 eggs
Mix in the order given, beating the yolks until thick and light, and the whites until very stiff. Bake in a moderate oven about half an hour. Any left-over meat may be used.
1½ cups cooked meat chopped¼ teaspoon paprika½ cup celery tops chopped½ teaspoon dry mustard1 teaspoon grated onion1 cup meat gravy or thickened stock¼ teaspoon salt
Mix ingredients, simmer for fifteen minutes, and put between layers of Shortcake (see No. 441).
Add to Drawn Butter (see No. 194) one and one-half teaspoons of anchovy paste and one tablespoon of lemon juice.
2 bananasFew grains cayenne1 tablespoon butterFew grains salt1 teaspoon sugar2 teaspoons Worcestershire sauceJuice of ½ lemon1 teaspoon horseradish
Peel and scrape bananas, and force through coarse sieve; melt butter, add sugar, lemon juice, seasonings, and bananas; stir until hot, and serve with cold roast beef.
1 cup white stock2½ tablespoons flour1 slice onion½ teaspoon salt1 slice carrotFew grains cayenneSprig of parsley1 teaspoon butter1 tablespoon shortening
Simmer stock, onion, carrot, and parsley fifteen minutes, and strain; melt shortening, add flour, and blend well; add stock and seasoning, and stir until smooth; add butter just before serving.
1/3 cup butter¼ teaspoon onion juice2 tablespoons vinegar¼ teaspoon Worcestershire or Brand's A 1 sauce
Cook butter until brown, but do not burn; simmer vinegar, onion juice, and sauce five minutes, and add to butter. Serve with cauliflower, celery, fried eggs, or fish. A tablespoon of chopped capers or parsley may be added.
1½ cups milkSprig of parsley½ onion¼ teaspoon paprika2 cloves½ teaspoon saltBit of bay leaf1/3 cup soft bread crumbs
Scald milk and seasonings, except salt, in double boiler half an hour, strain, add salt and soft crumbs, and simmer ten minutes.
1 cup brown stock¼ teaspoon salt1 slice onion chopped1/8 teaspoon pepper1 slice carrot chopped1½ tablespoons butter1 sprig parsley2½ tablespoons flour2 cloves
Simmer stock, vegetables, and seasonings for fifteen minutes, and strain; brown the butter, add flour, and brown, add stock, and beat until smooth. Any stock may be colored with a few drops of kitchen bouquet, and used; or beef cubes or extract may be used with water instead of stock, but in that case less salt and pepper should be used.
To recipe for Drawn Butter (see No. 194) add one-fourth cup of capers.
1 cup celery chopped1/8 teaspoon pepper1 teaspoon grated onion½ cup milk1 cup boiling water1 tablespoon butter¼ teaspoon salt2 tablespoons flour
Simmer celery, onion, water, and salt for half an hour; add pepper and milk, and thicken with butter and flour creamed together.
1 tablespoon butter¼ teaspoon salt1½ tablespoons flour¼ teaspoon mustard1 cup milk¼ teaspoon paprika1/3 cup cheese cut fine
Melt butter, add flour, and blend well; add milk and stir until smooth; add cheese and seasonings, and stir until cheese is melted.
Follow directions for Cheese Sauce (see No. 188), and just before serving add one tablespoon of finely chopped chives. Serve with any white fish, or with plain omelet.
2 tablespoons bacon fat¼ teaspoon paprika2 tablespoons flour1/8 teaspoon salt1 cup cider1/8 teaspoon mustard
Blend bacon fat and flour, add cider, and stir until boiling point is reached; add seasonings and simmer one-half hour. Serve with roast pork or ham.
½ can tomatoes1 tablespoon flour2 tablespoons bacon fat¼ teaspoon salt½ onion1 teaspoon Worcestershire sauce1 green pepper
Cook tomatoes until reduced to one cup; peel and finely chop onion; remove seeds and veins from pepper, chop, and cook with onion in bacon fat for ten minutes; add flour, salt, and Worcestershire sauce, and stir well; add tomato, and simmer five minutes.
3 tablespoons shortening¼ teaspoon salt1/3 cup bread flour1/8 teaspoon pepper1 cup milk
Proceed as for White Sauce (see No. 207). Stock may be used in place of milk, and the seasonings may be varied according to the croquette material, using a few drops of onion juice, a dash of nutmeg, cayenne, paprika, or a small quantity of table sauce or ketchup.
Pare and grate two small cucumbers, drain, and season with salt, pepper, and vinegar. Serve with fish.
2 tablespoons butter¼ teaspoon salt2 tablespoons flour1/8 teaspoon pepper1 cup hot water1 teaspoon butter
Cook butter until it bubbles, stir in flour, add hot water, salt, and pepper, and beat until smooth; add butter in small pieces just before serving.
Add to Drawn Butter (see No. 194) or White Sauce (see No. 207) one hard-cooked egg coarsely chopped.
¼ cup butter½ cup hot water1 tablespoon flour1 egg yolk½ teaspoon salt1 tablespoon lemon juiceFew grains cayenne
Cream half of the butter with flour, salt, and cayenne; add hot water, and cook over hot water for ten minutes, stirring constantly until thickened; add egg yolk slightly beaten, lemon juice, and remainder of butter; cook about two minutes, or until thick; beat well, and serve at once.
To recipe for Bread Sauce (see No. 184) add one-third cup grated horseradish and the juice of half a lemon.
1 bunch mint2 tablespoons sugar¼ cup boiling water¼ teaspoon salt¼ cup vinegarFew grains cayenne
Wash and dry mint, pick leaves, and chop very fine, add other ingredients, put on back of range, and keep warm for half an hour.
Wash six mushroom caps, cut in small pieces, and simmer with one teaspoon of butter for ten minutes. Add to recipe for Brown Sauce (see No. 185), or to recipe for White Sauce (see No. 207). If the mushrooms are fresh and tender the stems may be used also.
To Drawn Butter (see No. 194) add two tablespoons of mixed mustard pickles chopped.
¼ cup vinegar1 tablespoon sugar4 cups orange juice¼ cup mint leaves chopped¼ teaspoon orange rind
Let stand on back of range for half an hour, and serve cold.
To one cup Mayonnaise Dressing (see No. 339) add three tablespoons finely chopped mixed pickles and one tablespoon finely chopped parsley.
1½ cups tomatoes½ teaspoon salt½ cup hot water¼ teaspoon paprika1 slice onion2 tablespoons bacon fat1 clove4 tablespoons flour1 teaspoon sugar
Simmer tomatoes, water, and seasonings for fifteen minutes, and press through a sieve; thicken with bacon fat and flour blended together, and cook five minutes. If tomatoes are very acid, add a pinch of soda.
Pour off most of fat in the pan, leaving two tablespoons; add three tablespoons of flour and one and a half cups of boiling water, and stir until smooth. Season with one-third teaspoon salt and one teaspoon each of mixed mustard, vinegar, and Brand's A 1 sauce.
1½ cups vinegar½ teaspoon paprika1 tart apple chopped fine1½ teaspoons Worcestershire sauce1 onion chopped fine1½ cups brown sugar¼ teaspoon salt1½ teaspoons cornstarch
Heat vinegar, add apple, onion, and seasonings; when boiling stir in the sugar and cornstarch mixed together; cook fifteen minutes. Serve cold with ham or pork.
Follow recipe for White Sauce (see No. 207), and add one-fourth cup of stock, and three onions which have been cooked until tender in boiling salted water and then drained and chopped.
2 tablespoons shortening¼ teaspoon salt2 tablespoons flour1/8 teaspoon pepper1 cup milk
Melt shortening, add flour, and stir until well blended; add milk and seasonings, and beat with wire whisk until smooth. For a thin sauce, use one and one-half tablespoons flour.
¼ cup beef drippings or bacon fat¼ teaspoon pepper1 teaspoon grated onion2 teaspoons poultry seasoning2 cups soft stale bread crumbs½ cup boiling water½ teaspoon salt
Melt fat in the frying pan, add onion and crumbs, and stir until crumbs begin to brown; add seasonings and boiling water; cool slightly before using.
3 cups bread crusts broken and dried in oven1 tablespoon grated onion½ teaspoon salt¼ teaspoon pepper¼ cup sausage fat1 tablespoon poultry seasoning1 cup boiling water
Put crusts in a bowl, add salt, sausage fat, and boiling water; let stand ten minutes; mix well, and add seasonings.
2 tablespoons shortening1 teaspoon grated onion1 cup soft stale bread crumbs1 teaspoon chopped parsley¼ teaspoon salt1 tablespoon chopped pickles1/8 teaspoon pepper¼ cup boiling water
Melt shortening, add crumbs, and stir until crumbs are golden brown, then add seasonings and water. The pickles may be omitted, or capers may be used in place of them.