A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ...

Take small rib pieces and cook until tender in water, salt and butter;finish sauce with a little parsley or capers. This can be used for a pie, or if bones are taken out, for small patties. [51] CHOPPED VEAL CUTLETS. r Get a half dozen rib chops; do not crack the ribs; ^ take off all the skin, chop off all the ribs about three inches from the meat, scrape the meat down and chop fine, without chopping from the bone; salt and pepper, dip in egg and cracker and fry in butter. CHOPPED VEAL CUTLETS, in Paper Cases. Get some lean veal, take off all the skin, chop fine, season and make the size of the cases, turn in egg and cracker; fry and serve in cases with salad. LEG OF MUTTON. Lard well and rub with salt; lay in the pan, add a little water, vinegar, vegetables, salt and a little spice; boil and take off the scum, cover with a piece of paper and set in the oven until tender and brown; strain the gravy and make the sauce; can be used cold. GERMAN MUTTON WITH CABBAGE. Piece of the breast or ribs; set on the fire with enough water to cover; add salt, pepper, bay leaves, and on top a head of cabbage cut in two; cover up and simmer slowly; when done take out the cabbage; without breaking lay on the dish, finish the sauce and lay the meat around the cabbage; pour over the sauce and serve. VEGETABLES. Should first be put on the fire with cold water; when they come to a boil pour off the water and put back with fresh water and a little salt. The water in ordinary canned goods should be poured away, unless they are already cooked and needed only to be warmed. Vegetables should be finished with a sauce made of flour and butter and the liquid which remains when the vegetables are finished. Dry beans cook better in soft water. POTATOES IN THE SKIN. Wash them, set on fire with cold water and salt; cover up and boil, when done pour of the water and cook dry a few minutes. [52] PEELED BOILED POTATOES. Peel, put on with cold water and salt, take off the first water. When done pour off the water and let them on the fire for a few minutes, or strain in a seive, and set in the oven for five minutes. PEELED POTATOES WITH PARSLEY. Same as above. When done chop fine some well washed parsley, set on the fire, with a spoonfull ot butter. When hot add the potatoes. Shake the potatoes so the sauce cooks smooth, and serve. MASHED POTATOES. Peel and boil the potatoes. When done drain off the water, and set on the fire to steam. Mash while hot ; add butter and milk slowly, beat well to make them white. POTATO BALLS. Mashed potatoes left over can be used. Pass through the strainer, add a little parsley, white pepper ; stir well, shape into balls the size of an egg. Bake brown in a dripping pan, in butter. Do not turn. POTATOES FOR ROAST BEEF. Peel round, even, small potatoes, throw them in cold water ; melt some cooking butter, lay the potatoes in and brown on both sides, on top of the stove. CREAM POTATOES. Boil small potatoes, peel and cut in round slices; make a sauce of cream, add a little parsley ; boil up the potatoes, and when done serve hot. POTATO NOODLES. Boil potatoes and pass through the strainer, or mash fine. To one platefull add four eggs, four spoonfulls of milk, salt, and enough flour to form a stiff batter. Roll with the rolling pin and cut in round or flat pieces ; drop into boiling water, boil five minutes, strain, and fry in butter. [53] POTATO PUFFS. Grate a plate full of raw, peeled potatoes ; press them out and add two eggs, salt, and a little cream, and drop into the frying pan in boiling butter, and brown on both sides. SPINACH.