3 ounces of smoked dried beef.1 heaping tablespoonful of butter.1 teaspoonful of flour.1-1/2 gills of milk.
3 ounces of smoked dried beef.1 heaping tablespoonful of butter.1 teaspoonful of flour.1-1/2 gills of milk.
3 ounces of smoked dried beef.1 heaping tablespoonful of butter.1 teaspoonful of flour.1-1/2 gills of milk.
3 ounces of smoked dried beef.
1 heaping tablespoonful of butter.
1 teaspoonful of flour.
1-1/2 gills of milk.
Have the beef cut in slices as thin as shavings, and put it in a bowl. Pour upon it one pint of boiling water, and let it stand for two minutes; then turn off the water and drain the beef dry. Put the butter on the fire, in a frying-pan, and when it becomes hot add the beef. Cook for three minutes, stirring all the time. Now pour on one gill of cold milk. Mix the half-gill of milk with the flour, and stir it into the cooking mixture. Cook for two minutes, and serve.
2 ounces of dried smoked beef.3 eggs.1 gill of milk.1 tablespoonful of butter.
2 ounces of dried smoked beef.3 eggs.1 gill of milk.1 tablespoonful of butter.
2 ounces of dried smoked beef.3 eggs.1 gill of milk.1 tablespoonful of butter.
2 ounces of dried smoked beef.
3 eggs.
1 gill of milk.
1 tablespoonful of butter.
Have the beef shaved thin and then cut it into small bits. Beat the eggs well, and add the milk to them. Put the butter on the fire, in a frying-pan, and when it becomes hot, add the beef. Stir the meat for three minutes; then draw the pan back to a cooler place and add the eggs and milk. Stir constantly until the egg begins to thicken; then turn into a warm dish and serve.
In making veal olives use a tablespoonful of butter in the cracker dressing, as there will be no fat to cut from the veal. Add half a dozen celery seeds when the gravy is put with the olives. With these exceptions proceed exactly as for beef olives.
1 slice of veal from the leg.2 ounces of fat salt pork.1 tablespoonful of flour.1 gill of strained tomatoes.1 generous gill of cold water.1/4 teaspoonful of pepper.1-1/2 teaspoonfuls of salt.
1 slice of veal from the leg.2 ounces of fat salt pork.1 tablespoonful of flour.1 gill of strained tomatoes.1 generous gill of cold water.1/4 teaspoonful of pepper.1-1/2 teaspoonfuls of salt.
1 slice of veal from the leg.2 ounces of fat salt pork.1 tablespoonful of flour.1 gill of strained tomatoes.1 generous gill of cold water.1/4 teaspoonful of pepper.1-1/2 teaspoonfuls of salt.
1 slice of veal from the leg.
2 ounces of fat salt pork.
1 tablespoonful of flour.
1 gill of strained tomatoes.
1 generous gill of cold water.
1/4 teaspoonful of pepper.
1-1/2 teaspoonfuls of salt.
Nick the edge of the cutlet with a sharp knife; this will keep the slice flat. Cut the pork in slices and cook slowly in the frying-pan for fifteen minutes. Draw the pan forward to a hotter part of the range and take up the pieces of pork. Season the cutlet with half the pepper and salt, and lay it in the hot fat. Cook slowly for fifteen minutes, turning frequently. Now take up the meat and put the flour into the gravy remaining in the pan. Stir until it turns dark brown; then add the cold water, tomatoes, salt, and pepper, stirring all the while. Cook the sauce for five minutes; then lay the fried cutlet in it and cover the pan. Set back where the sauce will hardly bubble at one side for half an hour. At end of that time place the cutlet on a hot dish and strain the sauce over it. Serve at once.
Fricassee of Veal.
1 pound of veal.2 ounces of fat salt pork.1/8 teaspoonful of pepper.1/2 teaspoonful of salt.2 tablespoonfuls of flour.3 gills of water.1 gill of strained tomatoes.
1 pound of veal.2 ounces of fat salt pork.1/8 teaspoonful of pepper.1/2 teaspoonful of salt.2 tablespoonfuls of flour.3 gills of water.1 gill of strained tomatoes.
1 pound of veal.2 ounces of fat salt pork.1/8 teaspoonful of pepper.1/2 teaspoonful of salt.2 tablespoonfuls of flour.3 gills of water.1 gill of strained tomatoes.
1 pound of veal.
2 ounces of fat salt pork.
1/8 teaspoonful of pepper.
1/2 teaspoonful of salt.
2 tablespoonfuls of flour.
3 gills of water.
1 gill of strained tomatoes.
Cut the pork in thin slices and fry brown. Have the veal cut in small, thin pieces. Season it with the salt and pepper, then roll it in the flour. Take the pork from the pan and lay the slices of veal in the hot fat. Let them fry until they have a good brown color, turning them when brown on one side. Take up the veal and stir the remainder of the flour into the fat. When the flour is brown, add the cold water, stirring all the time. When this gravy boils up put the browned veal into it and simmer for half an hour. Add the tomatoes and boil up once.
The flavor and appearance of this dish may be varied by changing the gravy. Measure the water generously, and omit the tomatoes, and you have a simple brown fricassee. Be scant in the measurement of water and tomatoes, adding the tomatoes to the gravy when the meat is put in; then, at the end of half an hour, add a gill of milk, and boil up once, and you have a bisque of veal. Or you may omit the tomatoes, and at the end of the half-hour add a generous gill of milk, and you have a white fricassee. In this case do not brown the flour when it is added to the fat.
2 pounds of mutton from the shoulder or breast.1 pint of turnip cubes.1/2 pint of carrot cubes.2 tablespoonfuls of minced onion.1 tablespoonful of butter.1 tablespoonful of flour.1 tablespoonful of corn-starch.1 level tablespoonful of salt.1/3 teaspoonful of pepper.1-3/4 pints of water.
2 pounds of mutton from the shoulder or breast.1 pint of turnip cubes.1/2 pint of carrot cubes.2 tablespoonfuls of minced onion.1 tablespoonful of butter.1 tablespoonful of flour.1 tablespoonful of corn-starch.1 level tablespoonful of salt.1/3 teaspoonful of pepper.1-3/4 pints of water.
2 pounds of mutton from the shoulder or breast.1 pint of turnip cubes.1/2 pint of carrot cubes.2 tablespoonfuls of minced onion.1 tablespoonful of butter.1 tablespoonful of flour.1 tablespoonful of corn-starch.1 level tablespoonful of salt.1/3 teaspoonful of pepper.1-3/4 pints of water.
2 pounds of mutton from the shoulder or breast.
1 pint of turnip cubes.
1/2 pint of carrot cubes.
2 tablespoonfuls of minced onion.
1 tablespoonful of butter.
1 tablespoonful of flour.
1 tablespoonful of corn-starch.
1 level tablespoonful of salt.
1/3 teaspoonful of pepper.
1-3/4 pints of water.
Have the mutton free from bones. Cut off all the fat and put it in the frying-pan and on the fire. Cut the meat into pieces about two inches square. When there is about five tablespoonfuls of liquid fat in the pan, take out the solid pieces and move the pan to a part of the range where the fat will become smoking hot. Now put in the mutton, and stir until it becomes brown,—which will be in about six minutes. Take the meat from the fat and put it into a stewpan. Put the turnips, carrots, and onion in the fat remaining in the pan and cook for ten minutes, being careful not to brown them. Press all the fat from the vegetables and put them in the stewpan with the meat. Now, after pouring all the fat from the pan, put in the butter and flour, and stir until the mixture becomes smooth and dark brown; then draw back to a cooler place and gradually stir in one pint and a half of water. When this boils up add it to the contents of the stewpan.
Mix the salt, pepper, corn-starch, and a gill of cold water. Stir this mixture into the stewpan. When the ragout boils, skim it, and move the stewpan back where the contents will bubble gently at one side for three hours. Serve very hot.
If you choose, a pint of potato cubes can be added the last half-hour.
1 pint of cold white meat.1 gill of milk or cream.1-1/2 gills of stock.1 teaspoonful of salt.1-1/4 teaspoonfuls of pepper.1-1/2 tablespoonfuls of butter.1 tablespoonful of flour.
1 pint of cold white meat.1 gill of milk or cream.1-1/2 gills of stock.1 teaspoonful of salt.1-1/4 teaspoonfuls of pepper.1-1/2 tablespoonfuls of butter.1 tablespoonful of flour.
1 pint of cold white meat.1 gill of milk or cream.1-1/2 gills of stock.1 teaspoonful of salt.1-1/4 teaspoonfuls of pepper.1-1/2 tablespoonfuls of butter.1 tablespoonful of flour.
1 pint of cold white meat.
1 gill of milk or cream.
1-1/2 gills of stock.
1 teaspoonful of salt.
1-1/4 teaspoonfuls of pepper.
1-1/2 tablespoonfuls of butter.
1 tablespoonful of flour.
Veal, lamb, or any kind of poultry, will answer for this dish. Have the meat free from fat and bone, and cut into dainty pieces. Season it with half the salt and pepper. Put the butter in a frying-pan and set on the fire. When hot, add the flour, stirring until the mixture is smooth andfrothy; then gradually add the stock. Cook for two minutes; then add the milk and cold meat, and simmer gently for fifteen minutes. Turn out on a warm dish and garnish with rice, toast, or pastry cakes. A teaspoonful of lemon juice, added just as the blanquette is being removed from the fire, is an addition that pleases most tastes. A teaspoonful of curry-powder may be stirred into the butter when the flour is added, thus changing the dish to a delicate curry.
1-1/2 pounds of pork steak.1-1/2 teaspoonfuls of salt.1/4 teaspoonful of pepper.1/2 pint of strained tomatoes.1 tablespoonful of flour.
1-1/2 pounds of pork steak.1-1/2 teaspoonfuls of salt.1/4 teaspoonful of pepper.1/2 pint of strained tomatoes.1 tablespoonful of flour.
1-1/2 pounds of pork steak.1-1/2 teaspoonfuls of salt.1/4 teaspoonful of pepper.1/2 pint of strained tomatoes.1 tablespoonful of flour.
1-1/2 pounds of pork steak.
1-1/2 teaspoonfuls of salt.
1/4 teaspoonful of pepper.
1/2 pint of strained tomatoes.
1 tablespoonful of flour.
Season the chops with one teaspoonful of the salt and half the pepper. Put them in a hot frying-pan and cook them rather slowly for twenty minutes. Take up the chops and stir the flour into the fat remaining in the pan. When the mixture is smooth and frothy, add the strained tomatoes and simmer for five minutes. Season with the remainder of the salt and pepper. Arrange the chops on a warm dish and pour the sauce around them.
If a plain brown sauce be preferred, substitute cold water for the tomatoes.
Have the slices cut about one fourth of an inch thick. Drop them into boiling water and cook for five minutes. After draining the pieces of pork, put them in the frying-pan and set them on the fire. Let them cook slowly at first; then draw the pan to hotter part of the range, and cook more rapidly until they are crisp and brown. Draw the pan back, and, taking up the pork, arrange it on a hot dish.
Pour all the pork fat, except about two tablespoonfuls, into a bowl. Put the pan back on the fire, and into the fat remaining put one tablespoonful of flour. Stir until the mixture is smooth and brown; then gradually add half a pint of cold water. Simmer for three minutes, and then taste to be sure it is salt enough. Serve this gravy in a sauce bowl.
A brown sauce made in this manner is much more healthful and appetizing than the clear pork fat.
6 slices of pork.3 tablespoonfuls of flour.5 tablespoonfuls of milk.1 egg.1/4 teaspoonful of salt.
6 slices of pork.3 tablespoonfuls of flour.5 tablespoonfuls of milk.1 egg.1/4 teaspoonful of salt.
6 slices of pork.3 tablespoonfuls of flour.5 tablespoonfuls of milk.1 egg.1/4 teaspoonful of salt.
6 slices of pork.
3 tablespoonfuls of flour.
5 tablespoonfuls of milk.
1 egg.
1/4 teaspoonful of salt.
Have the pork cut in thin slices. Drop it into boiling water and cook for two minutes. Take it up and drain; then put it in a frying-pan, and, setting it on the fire, cook until it turns a delicate brown, which should be in five minutes. Draw the pan back and take up the pork.
Make a batter with the flour, milk, salt, and egg. Dip the pork in the batter. Have the pork fat hot, and lay the masked pork in it. Cook until brown on one side; then turn and brown on the other. Serve at once.
1 pound of fresh pork.1/2 pint of stale bread.1/4 teaspoonful of pepper.1/2 tablespoonful of salt.1/2 teaspoonful of powdered sage.1/2 teaspoonful of powdered thyme.
1 pound of fresh pork.1/2 pint of stale bread.1/4 teaspoonful of pepper.1/2 tablespoonful of salt.1/2 teaspoonful of powdered sage.1/2 teaspoonful of powdered thyme.
1 pound of fresh pork.1/2 pint of stale bread.1/4 teaspoonful of pepper.1/2 tablespoonful of salt.1/2 teaspoonful of powdered sage.1/2 teaspoonful of powdered thyme.
1 pound of fresh pork.
1/2 pint of stale bread.
1/4 teaspoonful of pepper.
1/2 tablespoonful of salt.
1/2 teaspoonful of powdered sage.
1/2 teaspoonful of powdered thyme.
Have the meat one fourth fat and three fourths lean, and chopped fine. Soak the bread in cold water until it is soft, then press out all the water. Mix the seasonings and the bread with the meat. When all the ingredients are thoroughly combined, shape into small flat cakes, and fryuntil brown on both sides. It will take twenty minutes to cook the cakes thoroughly.
1 beef kidney, or two pairs of sheep or lambs’.1 pint of water or stock.1 teaspoonful of salt.1/4 teaspoonful of pepper.1 tablespoonful of butter.1 level tablespoonful of flour.1 teaspoonful of lemon juice.
1 beef kidney, or two pairs of sheep or lambs’.1 pint of water or stock.1 teaspoonful of salt.1/4 teaspoonful of pepper.1 tablespoonful of butter.1 level tablespoonful of flour.1 teaspoonful of lemon juice.
1 beef kidney, or two pairs of sheep or lambs’.1 pint of water or stock.1 teaspoonful of salt.1/4 teaspoonful of pepper.1 tablespoonful of butter.1 level tablespoonful of flour.1 teaspoonful of lemon juice.
1 beef kidney, or two pairs of sheep or lambs’.
1 pint of water or stock.
1 teaspoonful of salt.
1/4 teaspoonful of pepper.
1 tablespoonful of butter.
1 level tablespoonful of flour.
1 teaspoonful of lemon juice.
Draw the thin, white skin off the kidneys; then cut them into thin, round slices, removing the hard, white substance. Wash them, and soak them in salted water for half an hour. At the end of that time put them in a stewpan with the pint of water. Place on the fire; and when they begin to boil, skim carefully. Draw the stewpan to a part of the range where the water will only bubble gently for two hours. At the end of that time put the butter in a small pan, and set over the fire. Add the flour, and stir until the mixture is smooth and brown. Stir this into the pan containing the kidneys. Now add the seasonings, and simmer for half an hour longer. Serve toasted bread with the kidneys.
2 pairs of sheep’s kidneys.1 tablespoonful of butter.1/2 tablespoonful of flour.1 gill of stock or water.1 teaspoonful of lemon juice.1 teaspoonful of salt.1/4 teaspoonful of pepper.
2 pairs of sheep’s kidneys.1 tablespoonful of butter.1/2 tablespoonful of flour.1 gill of stock or water.1 teaspoonful of lemon juice.1 teaspoonful of salt.1/4 teaspoonful of pepper.
2 pairs of sheep’s kidneys.1 tablespoonful of butter.1/2 tablespoonful of flour.1 gill of stock or water.1 teaspoonful of lemon juice.1 teaspoonful of salt.1/4 teaspoonful of pepper.
2 pairs of sheep’s kidneys.
1 tablespoonful of butter.
1/2 tablespoonful of flour.
1 gill of stock or water.
1 teaspoonful of lemon juice.
1 teaspoonful of salt.
1/4 teaspoonful of pepper.
Prepare the kidneys as for stewing. Drain and wipe them. Put the butter and flour in a frying-pan, and set on the fire. Season the kidneys with the salt and pepper. Put them into the pan with the butter and flour, and cook for two minutes, stirring all the time. Add the stock or water,cold. Stir until this boils up, then add the lemon juice. Turn the sauté into a warm dish, and garnish with points of crisp toast.
Broiled Kidneys.
2 pairs of sheep or lambs’ kidneys2 tablespoonfuls of butter.1 teaspoonful of lemon juice.1 teaspoonful of salt.1/4 teaspoonful of pepper.Flour.
2 pairs of sheep or lambs’ kidneys2 tablespoonfuls of butter.1 teaspoonful of lemon juice.1 teaspoonful of salt.1/4 teaspoonful of pepper.Flour.
2 pairs of sheep or lambs’ kidneys2 tablespoonfuls of butter.1 teaspoonful of lemon juice.1 teaspoonful of salt.1/4 teaspoonful of pepper.Flour.
2 pairs of sheep or lambs’ kidneys
2 tablespoonfuls of butter.
1 teaspoonful of lemon juice.
1 teaspoonful of salt.
1/4 teaspoonful of pepper.
Flour.
Draw the thin skin off the kidneys; then cut each kidney almost in two. Cut out the hard, white substance from the centre. Wash the kidneys and soak them in salt and water for half an hour. At the end of that time wipe them dry. Melt one tablespoonful of the butter and add the lemon juice, salt and pepper to it. Dip the kidneys in this; then roll lightly in flour, and, placing them in the broiler, cook over clear coals for six minutes. Arrange on a hot dish and season with the remaining tablespoonful of butter; or, instead of the plain butter, use two tablespoonfuls of maître d’hôtel butter.
The kidneys may be rolled in fine bread crumbs instead of flour.
2 sheep’s hearts.2 ounces of fat salt pork.2 tablespoonfuls of minced onion.1 teaspoonful of salt.2 tablespoonfuls of flour.1/4 teaspoonful of pepper.1-1/2 pints of water.
2 sheep’s hearts.2 ounces of fat salt pork.2 tablespoonfuls of minced onion.1 teaspoonful of salt.2 tablespoonfuls of flour.1/4 teaspoonful of pepper.1-1/2 pints of water.
2 sheep’s hearts.2 ounces of fat salt pork.2 tablespoonfuls of minced onion.1 teaspoonful of salt.2 tablespoonfuls of flour.1/4 teaspoonful of pepper.1-1/2 pints of water.
2 sheep’s hearts.
2 ounces of fat salt pork.
2 tablespoonfuls of minced onion.
1 teaspoonful of salt.
2 tablespoonfuls of flour.
1/4 teaspoonful of pepper.
1-1/2 pints of water.
Split and wash the hearts. Season them with half the pepper and salt, and roll them in the flour. Fry the pork in the frying-pan. Put the onions with the fried pork and cook for ten minutes. At the end of that time take the pork and onions from the frying-pan and put them in the stewpan. Lay the hearts in the frying-pan, and cook until they are brown on one side; then turn them and brown the other side. After that, put them in the stewpan. Pour the hot water into the frying-pan and stir until all the sediment is mixed with it, then pour it over the hearts.
To the flour left after the hearts were rolled, add two tablespoonfuls of cold water, and stir until the mixture becomes perfectly smooth, when it should be stirred into the gravy in the stewpan. Add the remainder of the salt and pepper, and place the stewpan where the gravy will bubble gently at one side for three hours. The hearts will be tender and delicious if the cooking be slow, but if the gravy be allowed to boil hard, the meat will be tough and unsatisfactory.
At serving time arrange the hearts on a dish and strain the gravy over them. Serve boiled rice with this dish.
2 ounces of breakfast bacon.1/2 pound of liver.1 teaspoonful of salt.1/8 teaspoonful of pepper.
2 ounces of breakfast bacon.1/2 pound of liver.1 teaspoonful of salt.1/8 teaspoonful of pepper.
2 ounces of breakfast bacon.1/2 pound of liver.1 teaspoonful of salt.1/8 teaspoonful of pepper.
2 ounces of breakfast bacon.
1/2 pound of liver.
1 teaspoonful of salt.
1/8 teaspoonful of pepper.
Have the bacon cut in as thin slices as possible and keep it cold until the time to cook it. Have the liver cut into slices about one third of an inch thick. If it be calf or sheep’s liver, wash it in cold water and let it drain; but if it be beef liver, after washing it, cover with boiling water and let it stand for five minutes; then drain it.
Put the pieces of bacon into a hot frying-pan and turn them constantly until they are crisp; then take them up. Draw the pan back to a cooler part of the range, and, laying the slices of bacon in the hot fat, cook them for eight minutes, turning often. Season with the salt and pepper. Arrange the liver on a warm platter and garnish with the bacon.
Remember that slow cooking spoils bacon, and rapid cooking hardens and ruins liver.
1 pound of calf’s liver.2 tablespoonfuls of butter.2 tablespoonfuls of flour.1-1/2 teaspoonfuls of salt.1/4 teaspoonful of pepper.1 tablespoonful of lemon juice.1/2 pint of water.
1 pound of calf’s liver.2 tablespoonfuls of butter.2 tablespoonfuls of flour.1-1/2 teaspoonfuls of salt.1/4 teaspoonful of pepper.1 tablespoonful of lemon juice.1/2 pint of water.
1 pound of calf’s liver.2 tablespoonfuls of butter.2 tablespoonfuls of flour.1-1/2 teaspoonfuls of salt.1/4 teaspoonful of pepper.1 tablespoonful of lemon juice.1/2 pint of water.
1 pound of calf’s liver.
2 tablespoonfuls of butter.
2 tablespoonfuls of flour.
1-1/2 teaspoonfuls of salt.
1/4 teaspoonful of pepper.
1 tablespoonful of lemon juice.
1/2 pint of water.
Cut the liver in slices one third of an inch thick, and wash and wipe them. Season with one teaspoonful of the salt and half the pepper.
Put the butter into a frying-pan and set on the fire. When it becomes hot, stir in the flour, and then lay the slices of liver in the pan. Cook slowly for six minutes, turning often. At the end of that time add the water, stirring all the while. When this boils up, add the remainder of the salt and pepper and the lemon juice, and cook gently for two minutes.
The lemon juice may be omitted and milk be substituted for the water in making the sauce. Pig, sheep, and lamb’s liver can be treated in the same manner.
4 chicken livers.8 slices of breakfast bacon.
4 chicken livers.8 slices of breakfast bacon.
4 chicken livers.8 slices of breakfast bacon.
4 chicken livers.
8 slices of breakfast bacon.
Cut the bacon as thin as possible. Cut the livers in two parts, and after washing them, season them with salt and pepper. Fold each piece of liver in a slice of bacon and fasten with a small bird skewer. Broil over clear coals for ten minutes. Remove the skewers and serve the liver and bacon on slices of toast.
1 pound of tripe.1 tablespoonful of butter.1/2 teaspoonful of salt.1/4 teaspoonful of pepper.A little flour.
1 pound of tripe.1 tablespoonful of butter.1/2 teaspoonful of salt.1/4 teaspoonful of pepper.A little flour.
1 pound of tripe.1 tablespoonful of butter.1/2 teaspoonful of salt.1/4 teaspoonful of pepper.A little flour.
1 pound of tripe.
1 tablespoonful of butter.
1/2 teaspoonful of salt.
1/4 teaspoonful of pepper.
A little flour.
Wash and drain the tripe. If it has been in pickle, put it in a saucepan with cold water enough to cover it, and place on the fire. Simmer gently for half an hour. If milk be plentiful use half milk and half water. If the tripe has not been pickled, fifteen minutes will be enough time for the simmering. Take it from the hot liquid and drain.
Melt the butter in a soup plate. Add the salt and pepper to it and then roll the piece of tripe in the mixture. Dredge the tripe with flour and broil over a hot fire for six minutes. Serve at once.
Tripe may be broiled without using the butter and flour, but it is apt to be dry. Get the thick, juicy part for broiling.
1 pound of tripe.2 tablespoonfuls of drippings.2 tablespoonfuls of flour.1 level teaspoonful of salt.1/4 teaspoonful of pepper.1 gill of water or milk.
1 pound of tripe.2 tablespoonfuls of drippings.2 tablespoonfuls of flour.1 level teaspoonful of salt.1/4 teaspoonful of pepper.1 gill of water or milk.
1 pound of tripe.2 tablespoonfuls of drippings.2 tablespoonfuls of flour.1 level teaspoonful of salt.1/4 teaspoonful of pepper.1 gill of water or milk.
1 pound of tripe.
2 tablespoonfuls of drippings.
2 tablespoonfuls of flour.
1 level teaspoonful of salt.
1/4 teaspoonful of pepper.
1 gill of water or milk.
Wash the tripe and cut it into small pieces. Season it with salt and pepper and roll it in the flour. Put the drippings in the frying-pan and set on the fire. When hot, lay in the tripe, and cook for ten minutes, browning both sides. Take up the tripe, and into the fat remaining in the pan scrape such part of the flour as did not adhere to the tripe. Stir the mixture, and then add the cold water or milk. Cook for two minutes. Taste, to see if seasoned enough, because more salt and pepper may be needed. Strain this gravy over the tripe, and serve. If any one of the following named seasonings be liked it may be added to the gravy: half a teaspoonful of onion juice, one tablespoonful of tomato catsup, one teaspoonful of lemon juice, or one teaspoonful of vinegar.
1 pound of tripe.6 tablespoonfuls of drippings.3 tablespoonfuls of flour.5 tablespoonfuls of milk.1 egg.1 teaspoonful of salt.1/4 teaspoonful of pepper.
1 pound of tripe.6 tablespoonfuls of drippings.3 tablespoonfuls of flour.5 tablespoonfuls of milk.1 egg.1 teaspoonful of salt.1/4 teaspoonful of pepper.
1 pound of tripe.6 tablespoonfuls of drippings.3 tablespoonfuls of flour.5 tablespoonfuls of milk.1 egg.1 teaspoonful of salt.1/4 teaspoonful of pepper.
1 pound of tripe.
6 tablespoonfuls of drippings.
3 tablespoonfuls of flour.
5 tablespoonfuls of milk.
1 egg.
1 teaspoonful of salt.
1/4 teaspoonful of pepper.
Cut the tripe in small squares and season it with half the salt and pepper. Pour the milk on the flour, and beatto a smooth paste. Add the egg, well beaten, and the remainder of the salt and pepper, and beat for two minutes longer. Have the drippings smoking hot in the frying-pan. Dip the tripe in the batter and lay it in the hot fat. When brown on one side, turn and brown on the other. Serve at once.
The tripe may be fried in deep fat. In that case it will cook in three minutes.
1 pint of hashed corned beef.1 pint of hashed potatoes.1 teaspoonful of salt.1/3 teaspoonful of pepper.1 tablespoonful of butter.1 gill of milk.
1 pint of hashed corned beef.1 pint of hashed potatoes.1 teaspoonful of salt.1/3 teaspoonful of pepper.1 tablespoonful of butter.1 gill of milk.
1 pint of hashed corned beef.1 pint of hashed potatoes.1 teaspoonful of salt.1/3 teaspoonful of pepper.1 tablespoonful of butter.1 gill of milk.
1 pint of hashed corned beef.
1 pint of hashed potatoes.
1 teaspoonful of salt.
1/3 teaspoonful of pepper.
1 tablespoonful of butter.
1 gill of milk.
Have the meat about one fourth fat and three fourths lean. Chop it rather coarse. Chop the cold boiled potatoes a little coarser than the meat and season them with the salt and pepper. Mix the potato and meat, stirring with a fork. Add the milk, and stir lightly. Put the butter in the frying-pan, and when it becomes hot put in the hash, spreading it lightly and evenly, but not stirring it. Cover the pan and set where the hash will cook slowly and evenly for half an hour or more. There should be a rich brown crust on the bottom. At serving time fold and turn out on a hot dish, and serve on hot plates.
Any kind of meat can be used to make a meat-and-potato hash; but, of course, nothing is so good as corned beef. Cold roast, boiled, or broiled beef, mutton, lamb, veal, or tongue can be freed from skin, fat, and bones, seasoned highly with salt and pepper, and cooked like corned beef hash. Even two or three kinds of meat can be used. If it happens that you have a bit of steak, a part of a chop, and perhaps a slice of tongue, use them all.
Sausage Hash.
3 cold boiled potatoes.2 cooked sausages.1/2 teaspoonful of salt.1/8 teaspoonful of pepper.1 teaspoonful of butter.
3 cold boiled potatoes.2 cooked sausages.1/2 teaspoonful of salt.1/8 teaspoonful of pepper.1 teaspoonful of butter.
3 cold boiled potatoes.2 cooked sausages.1/2 teaspoonful of salt.1/8 teaspoonful of pepper.1 teaspoonful of butter.
3 cold boiled potatoes.
2 cooked sausages.
1/2 teaspoonful of salt.
1/8 teaspoonful of pepper.
1 teaspoonful of butter.
Chop the potatoes rather coarse, and the sausage a little finer. Season the potatoes with the salt and pepper, and mix the sausage with them. Put the butter in a frying-pan, and when it becomes melted put in the hash. Spread lightly in the pan, but do not stir. Cover the pan and set on the back part of the range, where the hash will brown slowly. Cook for half an hour. Fold it, and, turning out on a hot dish, serve at once.
1/2 pint of hashed meat.1/2 pint of cold mashed potatoes.1/2 pint of milk or stock.3 teaspoonfuls of butter.1 teaspoonful of flour.1/8 teaspoonful of pepper.1/2 teaspoonful of salt.
1/2 pint of hashed meat.1/2 pint of cold mashed potatoes.1/2 pint of milk or stock.3 teaspoonfuls of butter.1 teaspoonful of flour.1/8 teaspoonful of pepper.1/2 teaspoonful of salt.
1/2 pint of hashed meat.1/2 pint of cold mashed potatoes.1/2 pint of milk or stock.3 teaspoonfuls of butter.1 teaspoonful of flour.1/8 teaspoonful of pepper.1/2 teaspoonful of salt.
1/2 pint of hashed meat.
1/2 pint of cold mashed potatoes.
1/2 pint of milk or stock.
3 teaspoonfuls of butter.
1 teaspoonful of flour.
1/8 teaspoonful of pepper.
1/2 teaspoonful of salt.
Use any kind of cold cooked meat. Have it freed from fat and bones, and chopped rather fine. Season it with the salt and pepper. Put two teaspoonfuls of the butter in a small pan and set it on the fire. When the butter is hot, add the flour, and stir until the mixture is smooth and frothy. Gradually add the milk, and boil for three minutes. Add the meat to this, and boil up once; then put in a baking-dish. Spread the mashed potatoes over this and dot with the remaining teaspoonful of butter. Bake in a moderate oven for twenty minutes.
Cooked hominy or rice may be substituted for the potatoes.
Minced Meat on Toast.
1/2 pint of cold hashed meat.1/4 teaspoonful of pepper.1 level teaspoonful of salt.1 teaspoonful of flour.1 tablespoonful of butter.1 gill of stock or water.3 slices of toast.
1/2 pint of cold hashed meat.1/4 teaspoonful of pepper.1 level teaspoonful of salt.1 teaspoonful of flour.1 tablespoonful of butter.1 gill of stock or water.3 slices of toast.
1/2 pint of cold hashed meat.1/4 teaspoonful of pepper.1 level teaspoonful of salt.1 teaspoonful of flour.1 tablespoonful of butter.1 gill of stock or water.3 slices of toast.
1/2 pint of cold hashed meat.
1/4 teaspoonful of pepper.
1 level teaspoonful of salt.
1 teaspoonful of flour.
1 tablespoonful of butter.
1 gill of stock or water.
3 slices of toast.
Have the meat free from fat and bones and hashed rather fine. Mix with it the salt, pepper, and flour. Put it into a small stewpan and stir in the stock or water. Cover the pan and set it on a part of the range where the hash will cook slowly for thirty minutes; then add the butter, and cook five minutes longer.
Have the toast crisp and brown. Dip the edges in boiling water. Cut each slice of toast into two triangular pieces. Spread the meat on these, and serve at once.
1 gill of minced tongue.1 gill of milk.1 tablespoonful of butter.1/2 teaspoonful of flour.Salt, pepper.3 slices of toast.
1 gill of minced tongue.1 gill of milk.1 tablespoonful of butter.1/2 teaspoonful of flour.Salt, pepper.3 slices of toast.
1 gill of minced tongue.1 gill of milk.1 tablespoonful of butter.1/2 teaspoonful of flour.Salt, pepper.3 slices of toast.
1 gill of minced tongue.
1 gill of milk.
1 tablespoonful of butter.
1/2 teaspoonful of flour.
Salt, pepper.
3 slices of toast.
Use the dry end of a boiled tongue and mince very fine. Put the butter on the stove in a small frying-pan, and when it becomes hot, add the flour. Stir until smooth and frothy; then draw the pan back to a cooler part of the range, and gradually add the milk. Now move the pan to a hotter place and cook its contents for two minutes, stirring all the time. Add the tongue and seasoning, and simmer for five minutes. Toast the bread, and place it on a warm dish. Spread a little of the tongue and sauce on each slice, and serve at once.
1 gill of finely minced cold cooked meat.1 gill of mashed potato.1 tablespoonful of butter.1/2 teaspoonful of salt.1/10 teaspoonful of pepper.1 tablespoonful of sweet drippings.
1 gill of finely minced cold cooked meat.1 gill of mashed potato.1 tablespoonful of butter.1/2 teaspoonful of salt.1/10 teaspoonful of pepper.1 tablespoonful of sweet drippings.
1 gill of finely minced cold cooked meat.1 gill of mashed potato.1 tablespoonful of butter.1/2 teaspoonful of salt.1/10 teaspoonful of pepper.1 tablespoonful of sweet drippings.
1 gill of finely minced cold cooked meat.
1 gill of mashed potato.
1 tablespoonful of butter.
1/2 teaspoonful of salt.
1/10 teaspoonful of pepper.
1 tablespoonful of sweet drippings.
Season the meat with the salt and pepper, and beat it and the butter into the hot mashed potatoes. Shape into round flat cakes and fry brown on both sides, using the drippings for frying.
1/2 pint of minced cold meat.1/2 pint mashed potatoes.1/2 pint of stock or milk.1-1/2 tablespoonfuls of butter.1 heaping teaspoonful of flour.1-1/4 teaspoonfuls of salt.1/4 teaspoonful of pepper.1/2 teaspoonful of onion juice.1 gill of grated bread crumbs.
1/2 pint of minced cold meat.1/2 pint mashed potatoes.1/2 pint of stock or milk.1-1/2 tablespoonfuls of butter.1 heaping teaspoonful of flour.1-1/4 teaspoonfuls of salt.1/4 teaspoonful of pepper.1/2 teaspoonful of onion juice.1 gill of grated bread crumbs.
1/2 pint of minced cold meat.1/2 pint mashed potatoes.1/2 pint of stock or milk.1-1/2 tablespoonfuls of butter.1 heaping teaspoonful of flour.1-1/4 teaspoonfuls of salt.1/4 teaspoonful of pepper.1/2 teaspoonful of onion juice.1 gill of grated bread crumbs.
1/2 pint of minced cold meat.
1/2 pint mashed potatoes.
1/2 pint of stock or milk.
1-1/2 tablespoonfuls of butter.
1 heaping teaspoonful of flour.
1-1/4 teaspoonfuls of salt.
1/4 teaspoonful of pepper.
1/2 teaspoonful of onion juice.
1 gill of grated bread crumbs.
Almost any kind of cold cooked meat may be used; preferably veal, mutton, or lamb. Season it with half a teaspoonful of salt, half the pepper, and all the onion juice. Put one tablespoonful of butter in a small frying-pan and set on the fire. When hot, add the flour, and stir until brown; then draw the pan back and gradually add the stock or milk, stirring all the time. Season with half a teaspoonful of salt and the remaining pepper. Put the meat in this sauce. Divide the mixture into six parts and put each part into a little baking-dish or shell. Season the mashed potatoes with one fourth of a teaspoonful of salt and spread it over the little dishes. Sprinkle the crumbs over these and dot with the half tablespoonful of butter. Bake in a moderately hot oven for fifteen minutes, and serve at once.
Two potatoes of medium size will make the half-pint of mashed potatoes. If you have cold mashed potatoes on hand, use them. The crumbs may be omitted.
Cold boiled rice may be substituted for the potatoes.
3 gills of hashed cooked meat.1 level teaspoonful of salt.1/4 teaspoonful of pepper.1/4 teaspoonful of onion juice.1 gill of stock.1 egg.1 gill of fine bread crumbs.A slight grating of nutmeg.
3 gills of hashed cooked meat.1 level teaspoonful of salt.1/4 teaspoonful of pepper.1/4 teaspoonful of onion juice.1 gill of stock.1 egg.1 gill of fine bread crumbs.A slight grating of nutmeg.
3 gills of hashed cooked meat.1 level teaspoonful of salt.1/4 teaspoonful of pepper.1/4 teaspoonful of onion juice.1 gill of stock.1 egg.1 gill of fine bread crumbs.A slight grating of nutmeg.
3 gills of hashed cooked meat.
1 level teaspoonful of salt.
1/4 teaspoonful of pepper.
1/4 teaspoonful of onion juice.
1 gill of stock.
1 egg.
1 gill of fine bread crumbs.
A slight grating of nutmeg.
Have the meat free from bone, fat, and gristle, and chopped very fine. Mix all the seasonings and the bread crumbs with it. Now add the stock, and let it stand in a cool place for one or two hours. At the end of that time beat the egg well and mix it with the other ingredients. Butter four small timbale moulds,—small cups will do,—and pack the mixture into them. Put them in a pan and surround them with tepid water. Lay a piece of thick brown paper over the top. Place the pan in a moderate oven and cook the timbales for twenty minutes. Turn them out on a warm platter, and pour a white, brown, or bisque sauce around them.
This mixture may be cooked in one mould. In that case allow ten minutes longer. At no time during the cooking should the oven be hot enough to have the water boil.
1/2 pint of finely chopped cold mutton.2 eggs.1 gill of milk or cream.1 tablespoonful of butter.1/2 tablespoonful of flour.1 level teaspoonful of salt.1/6 teaspoonful of pepper.1/2 tablespoonful of lemon juice.A few drops of onion juice.Bread crumbs.Fat for frying.
1/2 pint of finely chopped cold mutton.2 eggs.1 gill of milk or cream.1 tablespoonful of butter.1/2 tablespoonful of flour.1 level teaspoonful of salt.1/6 teaspoonful of pepper.1/2 tablespoonful of lemon juice.A few drops of onion juice.Bread crumbs.Fat for frying.
1/2 pint of finely chopped cold mutton.2 eggs.1 gill of milk or cream.1 tablespoonful of butter.1/2 tablespoonful of flour.1 level teaspoonful of salt.1/6 teaspoonful of pepper.1/2 tablespoonful of lemon juice.A few drops of onion juice.Bread crumbs.Fat for frying.
1/2 pint of finely chopped cold mutton.
2 eggs.
1 gill of milk or cream.
1 tablespoonful of butter.
1/2 tablespoonful of flour.
1 level teaspoonful of salt.
1/6 teaspoonful of pepper.
1/2 tablespoonful of lemon juice.
A few drops of onion juice.
Bread crumbs.
Fat for frying.
Add the seasoning to the meat. Put the milk in a small pan and set on the fire. Beat the butter and flour together, and stir into the boiling milk. Now add the meat, and cook for two minutes, stirring often. Add one of the eggs, well beaten, and take from the fire at once. Pour the mixture on a plate and set away to get chilled. When it is chilled, shape the croquettes, and bread and fry them.
The second egg and the crumbs are for use in breading.
Any kind of tender cooked meat may be used instead of the mutton.
BREADING CROQUETTES.
BREADING CROQUETTES.
BREADING CROQUETTES.
Meat and Potato Croquettes.
1 cupful of cold meat, chopped fine.1 cupful of cold mashed potatoes.1 teaspoonful of salt.1/4 teaspoonful of pepper.1/2 cupful of milk.2 tablespoonfuls of butter.2 eggs.Dried bread crumbs.Fat for frying.
1 cupful of cold meat, chopped fine.1 cupful of cold mashed potatoes.1 teaspoonful of salt.1/4 teaspoonful of pepper.1/2 cupful of milk.2 tablespoonfuls of butter.2 eggs.Dried bread crumbs.Fat for frying.
1 cupful of cold meat, chopped fine.1 cupful of cold mashed potatoes.1 teaspoonful of salt.1/4 teaspoonful of pepper.1/2 cupful of milk.2 tablespoonfuls of butter.2 eggs.Dried bread crumbs.Fat for frying.
1 cupful of cold meat, chopped fine.
1 cupful of cold mashed potatoes.
1 teaspoonful of salt.
1/4 teaspoonful of pepper.
1/2 cupful of milk.
2 tablespoonfuls of butter.
2 eggs.
Dried bread crumbs.
Fat for frying.
Mix the meat, potatoes, and seasoning. Put the milk and butter in a frying-pan, and when the liquid boils up put in the meat and potatoes, and cook for one minute. Beat one egg well and stir it into the hot mixture. Take from the fire immediately, and, after pouring out on a plate, set away to cool. When cold, shape into cylinders about three inches long, and bread and fry.
CROQUETTES READY FOR SERVING.
CROQUETTES READY FOR SERVING.
CROQUETTES READY FOR SERVING.
The second egg and the crumbs are for the breading.
Hominy or rice may be substituted for the potatoes.
1-1/2 pints of cold meat.1 pint of stock or water.1 tablespoonful of butter.1 teaspoonful of minced onion.1 teaspoonful of minced carrot.1-1/2 tablespoonfuls of flour.1 teaspoonful of salt.1/6 teaspoonful of pepper.
1-1/2 pints of cold meat.1 pint of stock or water.1 tablespoonful of butter.1 teaspoonful of minced onion.1 teaspoonful of minced carrot.1-1/2 tablespoonfuls of flour.1 teaspoonful of salt.1/6 teaspoonful of pepper.
1-1/2 pints of cold meat.1 pint of stock or water.1 tablespoonful of butter.1 teaspoonful of minced onion.1 teaspoonful of minced carrot.1-1/2 tablespoonfuls of flour.1 teaspoonful of salt.1/6 teaspoonful of pepper.
1-1/2 pints of cold meat.
1 pint of stock or water.
1 tablespoonful of butter.
1 teaspoonful of minced onion.
1 teaspoonful of minced carrot.
1-1/2 tablespoonfuls of flour.
1 teaspoonful of salt.
1/6 teaspoonful of pepper.
1/2 pint of flour.1 tablespoonful of butter.1 tablespoonful of lard.1 teaspoonful of sugar.1/2 teaspoonful of salt.1 teaspoonful of baking-powder.1/2 gill of cold water.
1/2 pint of flour.1 tablespoonful of butter.1 tablespoonful of lard.1 teaspoonful of sugar.1/2 teaspoonful of salt.1 teaspoonful of baking-powder.1/2 gill of cold water.
1/2 pint of flour.1 tablespoonful of butter.1 tablespoonful of lard.1 teaspoonful of sugar.1/2 teaspoonful of salt.1 teaspoonful of baking-powder.1/2 gill of cold water.
1/2 pint of flour.
1 tablespoonful of butter.
1 tablespoonful of lard.
1 teaspoonful of sugar.
1/2 teaspoonful of salt.
1 teaspoonful of baking-powder.
1/2 gill of cold water.
Use any kind of cooked unsalted meat, and have it free from skin, bones, and fat. Put it in a stewpan. Put the vegetables and butter in a frying-pan, and cook for ten minutes. At the end of that time take the vegetables from the butter and put them with the meat. Into the butter remaining in the pan put half a tablespoonful of flour, and stir until smooth and frothy. Gradually add the stock or water, and stir until the sauce boils. Add this to the meat and vegetables, and place the saucepan on the fire. Mix the remaining tablespoonful of flour with four tablespoonfuls of cold water, and stir into the meat mixture. Add the seasonings, and cook for fifteen minutes. Turn this into a dish that will hold nearly two quarts, and set away to cool.
Now make the crust. Mix the salt, sugar, and baking-powder with the flour, and then rub through a sieve into a bowl. Add the butter and lard, and cut and mix through the flour, with a knife, until quite fine. Wet with the cold water, stirring all the time with the knife. Sprinkle the board lightly with flour, and turn out the paste upon it. Roll very thin; then fold and roll again into a thin sheet. Fold up, put in a tin pan, and set on the ice for an hour or more; or it may be used at once. Roll the paste into the shape of the top of the dish in which the pie is to be baked, only about an inch larger on all sides. Cut a small slit in the centre of the paste that the steam may escape. Cover the prepared meat with this paste, turning in the edges. Bake the pie in a moderate oven for one hour.
The bones and bits of gristle may be boiled in water to make a stock.
Cut off the head, and then the legs, being careful in the latter case to cut in or below the joints. Now cut the skin on the back of the neck; then turn the skin over on the breast and cut off the neck. Take out the crop, being particular to remove all the lining membrane. Put the forefingerinto the throat and break the ligaments that hold the internal organs to the breastbone. Next cut the bird open at the vent, beginning under the left leg, and cutting in a slanting direction toward the vent. Stop there. Insert the hand in this opening, and work around the organs until they are loosened from the bones. Gently draw all the organs out at once. Put the hand in to learn if either the windpipe or lights are left in the body. Cut the oil bag from the tail. This is a hard, yellow substance. Now singe the bird by holding it over a lighted newspaper. The paper should be drawn into a long, fluffy piece, then twisted lightly. Hold the burning paper over an open fire or a coal hod during the operation of singeing.
Wash the poultry quickly in cold water; then season it with salt, and fill the crop and breast with dressing. Draw the skin at the neck on to the back, and fasten it with a skewer to the backbone. Turn the tips of the wings under the back, and fasten them in that position with a long skewer. Pass a short skewer through the lower part of the legs, and then through the tail. Tie with long piece of twine. Turn the bird on its breast and bring the string up around the skewers that hold the neck and wings. Tie firmly, and the bird will be ready for cooking.
A boiled fowl is one of the most satisfactory and economical dishes of poultry. The meat can be used in making a great variety of dishes, and the water in which the fowl was boiled may be used in soups, or for the foundation of meat, fish, and vegetable sauces.
Select a short, plump, fat fowl. Singe and draw it, and wash it quickly in cold water. Put it in a stewpan, breast down, with boiling water enough to cover it. When the water begins to boil, skim thoroughly; then draw the stewpan back, where the water will bubble at one side of thepan, until the fowl is tender. This you can tell by pressing the wing back with a fork. If it breaks away from the breast readily, the fowl is cooked enough. Take the stewpan from the fire, and set it, with the cover off, in a cool, airy place. When cool, take up the fowl and put it away. Pour the water into a large bowl and set in a cool place for future use.
If the fowl is to be served hot, take it up when tender, place it on a platter and pour over it a little butter, Béchamel, or parsley sauce. Serve the remainder of the sauce in a gravy bowl.
If the fowl is to be served hot for dinner, boil four ounces of mixed salt pork with it.
The time of boiling a fowl cannot be given, because it depends upon the age. A fowl about a year old will cook in two hours; one two or three years old may take three or four hours.
Cold boiled fowl may be used for a fricassee, blanquette, salad, pie, creamed chicken, croquettes, etc.
Have all the materials for the dressing mixed together in a bowl, cutting the butter into small bits. Remember that there is no liquid used in this dressing. Clean the chicken and stuff the crop and body with the dressing. Truss the chicken and dredge it with salt. Rub soft butter over the breast and legs, and dredge thickly with flour. Place a rack in the dripping-pan, and, after laying the chicken onit, put in half a pint of hot water. Set the pan in a hot oven and baste the chicken every fifteen minutes, pouring over it the gravy in the dripping-pan until every part is well moistened, and then dredging lightly with salt, pepper, and flour. At the last basting omit the gravy, and moisten instead with a tablespoonful of butter dissolved in a tablespoonful of hot water; then dredge lightly with flour. After the first half-hour the heat of the oven should be reduced. It will take an hour and a half to cook a chicken weighing four or five pounds. If the tin kitchen be used, the chicken should be prepared and basted in the same manner, but it will take fifteen minutes longer to cook it. Serve on a hot platter with a garnish of parsley.
A turkey weighing eight or nine pounds.4 tablespoonfuls of butter.Salt, pepper, flour.Double the amount of dressing given for roast chicken.
A turkey weighing eight or nine pounds.4 tablespoonfuls of butter.Salt, pepper, flour.Double the amount of dressing given for roast chicken.
A turkey weighing eight or nine pounds.4 tablespoonfuls of butter.Salt, pepper, flour.Double the amount of dressing given for roast chicken.
A turkey weighing eight or nine pounds.
4 tablespoonfuls of butter.
Salt, pepper, flour.
Double the amount of dressing given for roast chicken.
Prepare and cook the turkey the same as directed for roast chicken; cooking it, however, two hours and a half. It makes a pleasant change to stuff the crop with a mixture prepared as for sausage cakes. Fill the rest of the body with the usual dressing.