Sardines, Broiled.—Open a can of sardines, and remove the fish without breaking them; scrape off the skin and split them, if large; put them between a double wire broiler, and broil both sides nicely. Squeeze a little lemon and orange juice over them before serving.
Sauce Tartare.—Chop together one small pickle, a dozen capers, and a few sprigs of parsley and a very small piece of onion; to theseadd half a pint of Mayonnaise and a teaspoonful of French mustard.
Sausages.—A disagreeable feature of sausages, when cooked in the ordinary manner, is that the spattering fat covers the range, and the ascending smoke pervades the whole house. This may be avoided by putting them in a baking-pan and cooking them in the oven. Ten minutes is sufficient to cook a pound of country sausages, provided the oven be quite hot. They are excellent when split in two and broiled; serve hot or cold apple sauce with them. Apple fritters also are acceptable with sausages.
Smelts, Broiled.—Clean thoroughly six medium-sized smelts; split them down the back; rub a little oil over them; place them on a double broiler, and broil. When done, serve withsauce tartare(which see).
Smelts, Fried.—Thoroughly clean the smelts, leaving the heads on; dip them in beaten egg; roll them in fine cracker dust, and fry in very hot fat; garnish with parsley and lemons, quartered, and send to table withsauce tartare(which see).
Squabsare very nice broiled, but are at their best served as follows;—Select a pair of plump birds; clean them, cut off the legs, and remove the heads without breaking or tearingthe neck skin; insert the forefinger in it, and separate the skin over the breast from the flesh; fill this with a nicely-seasoned bread stuffing, and fasten the loose end of the neck to the back. Place a thin wide slice of bacon over the breast, and fasten the ends with wooden toothpicks; put them in a pan; dredge with a little flour, and bake to a delicate brown; serve with fresh green peas.
Spring chicken may be treated in the same way.
Steak, Tenderloin; Sauce Bearnaise.—Cut a thick steak off the large end of a beef tenderloin; flatten it out a little; rub olive-oil or butter over it, and broil over a charcoal fire; place it on a hot dish, add a little pepper and salt, and serve with sauce Bearnaise.
Sauce Bearnaise.—Reduce a gallon of strong, clear soup to a quart by constant boiling. Beat up the yolks of four eggs; pour them into a buttered saucepan, and add gradually—whisking all the time—the reduced soup, a tablespoonful of strong garlic vinegar (or, if preferred, plain vinegar, and the expressed juice of garlic or shallots), pepper, salt, and a little lemon juice. Stir with a wooden spoon.
Care must be exercised not to add the soup while hot to the eggs, or it will curdle, and yet do not add it cold.
Steak, Sirloin; Sauce Bordelaise.—Select a steak cut from the best part of the sirloin; trim it neatly; rub a little oil over it, and broil over a charcoal fire; serve with the following sauce:
Sauce Bordelaiseis easiest made as follows: Chop up one medium onion, or, better still, two shallots; fry them in butter until brown; add a pint of strong clear soup or beef gravy, half a pint of claret or white wine, salt, pepper, and a teaspoonful of chopped parsley; simmer, and if not quite thick enough add a little browned flour.
Tomato Sauce.—Open a can of Baldwin tomatoes, which contain but little liquid; simmer them gently for three quarters of an hour; season with salt, cayenne, a clove of garlic, bruised, and very little mace. Press them through a fine sieve; put the pulp in a clean, hot stewpan, with a little butter; stir to prevent burning, and, when quite thick, serve.
A most excellent tomato sauce is made of a brilliant red ketchup, known to dealers under the name of "Connoisseur Ketchup." Take half a pint of it; heat it gently; add a gill of rich soup-stock and a teaspoonful of flour dissolved in a little cold water; simmer until it thickens, and serve.
Ordinary ketchups do not have the proper color, and are likely to sour when heated.
Tripe with Oysters.—Tripe, when properly prepared by a simple process, is very nutritious and easily digested.
Cut up half a pound of well-washed tripe; simmer for three quarters of an hour in water slightly salted; take out the tripe; add to the broth a little butter rolled in flour, salt, and pepper; add a little more flour if not thick enough. Return the tripe and a dozen oysters; simmer for a few minutes longer, and serve.
Tripe Lyonnaise.—Cut up half a pound of cold boiled tripe into neat squares. Put two ounces of butter and a tablespoonful of chopped onion in a pan, and fry to a delicate brown; add the tripe, a teaspoonful of chopped parsley, one of strong vinegar, salt, and cayenne; stir the pan to prevent burning. When done, cover the bottom of a hot dish with tomato sauce, add the contents of the pan to it, and serve.
Veal Cutlet, Sauce Robert.—Select two medium-sized veal steaks, or cut one large one in two; dip in beaten egg; roll in bread crumbs, and fry very well done in the hottest of hot fat; serve withsauce Robert, made as follows;—Fry a small onion brown; add to it a gill each of clear soup and white wine; simmer untilbrown; strain; return to the pan, and add a teaspoonful of tarragon vinegar, half a teaspoonful of browned flour, and a tablespoonful of French mustard.
Cutlets or veal chops, broiled, may also be served with this sauce.
ByThomas J. Murrey,formerly professional caterer of the Astor House, New York; Continental Hotel, Philadelphia; and other leading hotels.
FIFTY SOUPS.
Containing much valuable information concerning soups and soup-making, and fifty recipes for soups of all kinds, simple and elaborate.
Containing much valuable information concerning soups and soup-making, and fifty recipes for soups of all kinds, simple and elaborate.
"One of the most charming little cook books recently published." —Christian Union.
FIFTY SALADS.
Contains fifty recipes for salads and several for salad dressings, etc., as well as remarks upon salad-making, salad herbs, etc.
Contains fifty recipes for salads and several for salad dressings, etc., as well as remarks upon salad-making, salad herbs, etc.
"A practicalchef, Mr. Murrey brings to his volume the experience of many years in the leading kitchens of New York, and his recipes are those which have made the reputation of several famous restaurants." —Domestic Monthly.
BREAKFAST DAINTIES.
With many valuable hints and directions concerning breakfast breads, fruits, beverages and dainty dishes. Mr. Murrey's own recipes.
With many valuable hints and directions concerning breakfast breads, fruits, beverages and dainty dishes. Mr. Murrey's own recipes.
Each one of the above is attractively printed on fine laid paper. Covers in colors, with original design, 16mo., boards,50cts.
Cloth, design in gold and color,75cts.
VALUABLE COOKING RECIPES.
A large collection of economical recipes personally tested by Mr. Murrey, forming a cook book of the best character.
A large collection of economical recipes personally tested by Mr. Murrey, forming a cook book of the best character.
12mo., 128pages, cloth, neat stamping in gold and color,75cts.
Any of these books can be had of your bookseller, or will be sent free to any address at publishers' expense, on receipt of advertised price.