ly^ cups of stock (one can use water instead), and
cook 3 minutes, then take from the fire and add yl
of a cup of cream and i teaspoonful of lemon-
juice✪ Russian Steaks.
ANOTHER RUSSIAN METHOD FOR BEEF-
STEAKS
Cut the steaks thin, season them with salt and
paprika. Colour the steaks in 2 oz. of butter, but
they must not be completely cooked. Chop up
finely 2 onions, place half of the onions in a casserole
that can be sent to table. Arrange the steaks upon
it. Sprinkle them with the remainder of the onions.
Throw the gravy from the pan, with stock or
water added, to allow the steaks to be half covered.
Cook in the oven i or 2 hours in tightly covered
casserole. Before serving pour over i cupful of
sour cream.
STEWED KIDNEYS
(English)
ZTake away the skin from three lamb kidneys;
split them lengthwise in halves; take out the
white nerve from the centre, and cut each half
into small slices. Put 3 ozs. of oil in a pan,
colour in it a small chopped onion, add the sliced
kidneys, salt, pepper. Stir with a spoon briskly
40 Allied CooKery
over a good fire until all the pieces are equally
coloured; sprinkle with a tablespoonful of flour;
mix and stir well. Add a cupful of wine and one of
gravy, stir until boiling. Cook two minutes longer ;
taste if well seasoned; at the last add the juice
of half a lemon and chopped parsley✪ Stewed Kidneys (English).
Note. — Mushrooms stewed with the kidneys are
an improvement.
CHICKEN
(Serbian)
put a good slice of salt pork into a saucepan.
When it has fried a little add some chopped
parsley root, carrot, onion, and a small clove of
garlic.
Joint the fowl and place it in the pan, add salt
and pepper. Cook in the oven about one hour,
then add 3 or 4 peeled tomatoes with the seeds
removed. Continue to add in the pan enough
water to baste✪ Chicken (Serbian) the fowl frequently. Cook until
the fowl is tender and serve with rice to which
minced cooked ham or bacon has been added.
Pour the gravy in the pan over the chicken.
BAKED HAM
(York fashion)
Soak overnight ; in the morning scrub it and trim
away any rusty part; wipe dry; cover the ham with
Allied CooKery 41
a stiff paste of bread dough an inch thick and lay-
upside down in a dripping pan with a little water;
allow in baking 25 minutes to the pound; baste a
few times and keep water in the pan. When a
skewer will pierce the thickest part plunge the
ham for i minute in cold water; remove the crust
and outside skin, sprinkle with brown sugar and
fine cracker cnmibs, and stick with cloves and
brown in the oven. Serve with a mustard sauce or
white wine sauce✪ Baked Ham (York fashion) if eaten hot.
RILLETTES DE TOURS
(Cretons Canadiens)
ZThree lbs. shoulder of fresh pork, 3 lbs. cutlets
of pork, I filet of pork, 2 pork kidneys, 2 lbs. of
kidney fat, i pint of water, 3 tablespoons of salt,
pepper, and 4 onions minced fine with the pork fat.
Chop the meat into small dice, mince the fat and
kidneys very fine; let all boil gently for 4 hours.
About yi hour before removing from the fire, add
I teaspoonful of mixed spices and X ^b. fresh mush-
rooms✪ Rillettes de Tours (Cretons Canadiens) cut in large pieces. Line a mould with half-
set aspic; when set, pour in the mixture, pour over
more aspic.
This is excellent for a cold supper or can be used
as pate de foie gras, and it may be moulded in
buttered dishes without the aspic.
42 Allied CooKery
A SERBIAN DISH OF RICE
AND MUTTON ✪ A Serbian Dish of Rice and Mutton
Allied cookery
1916Page 13 · 7 recipe records on this page
Presented as published in 1916. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
ly^ cups of stock (one can use water instead), and cook 3 minutes, then take from the fire and add yl of a cup of cream and i teaspoonful of lemonjuice.
ANOTHER RUSSIAN METHOD FOR BEEF- STEAKS
Cut the steaks thin, season them with salt and paprika. Colour the steaks in 2 oz. of butter, but they must not be completely cooked. Chop up finely 2 onions, place half of the onions in a casserole that can be sent to table. Arrange the steaks upon it. Sprinkle them with the remainder of the onions. Throw the gravy from the pan, with stock or water added, to allow the steaks to be half covered. Cook in the oven i or 2 hours in tightly covered casserole. Before serving pour over i cupful of sour cream.
STEWED KIDNEYS
(English)
ZTake away the skin from three lamb kidneys; split them lengthwise in halves; take out the white nerve from the centre, and cut each half into small slices. Put 3 ozs. of oil in a pan, colour in it a small chopped onion, add the sliced kidneys, salt, pepper. Stir with a spoon briskly
40 Allied Cookery
over a good fire until all the pieces are equally coloured; sprinkle with a tablespoonful of flour; mix and stir well. Add a cupful of wine and one of gravy, stir until boiling. Cook two minutes longer ; taste if well seasoned; at the last add the juice of half a lemon and chopped parsley.
Note. — Mushrooms stewed with the kidneys are an improvement.
CHICKEN
(Serbian)
put a good slice of salt pork into a saucepan. When it has fried a little add some chopped parsley root, carrot, onion, and a small clove of garlic.
Joint the fowl and place it in the pan, add salt and pepper. Cook in the oven about one hour, then add 3 or 4 peeled tomatoes with the seeds removed. Continue to add in the pan enough water to baste the fowl frequently. Cook until the fowl is tender and serve with rice to which minced cooked ham or bacon has been added. Pour the gravy in the pan over the chicken.
BAKED HAM
(York fashion)
Soak overnight ; in the morning scrub it and trim away any rusty part; wipe dry; cover the ham with
Allied CooKery 41
a stiff paste of bread dough an inch thick and layupside down in a dripping pan with a little water; allow in baking 25 minutes to the pound; baste a few times and keep water in the pan. When a skewer will pierce the thickest part plunge the ham for i minute in cold water; remove the crust and outside skin, sprinkle with brown sugar and fine cracker cnmibs, and stick with cloves and brown in the oven. Serve with a mustard sauce or white wine sauce if eaten hot.
RILLETTES DE TOURS
(Cretons Canadiens)
ZThree lbs. shoulder of fresh pork, 3 lbs. cutlets of pork, I filet of pork, 2 pork kidneys, 2 lbs. of kidney fat, i pint of water, 3 tablespoons of salt, pepper, and 4 onions minced fine with the pork fat. Chop the meat into small dice, mince the fat and kidneys very fine; let all boil gently for 4 hours. About yi hour before removing from the fire, add I teaspoonful of mixed spices and X ^b. fresh mushrooms cut in large pieces. Line a mould with halfset aspic; when set, pour in the mixture, pour over more aspic.
This is excellent for a cold supper or can be used as pate de foie gras, and it may be moulded in buttered dishes without the aspic.
42 Allied Cookery
A SERBIAN DISH OF RICE AND MUTTON
Records on this page
Russian SteaksRussian Method for Beef-SteaksStewed Kidneys (English)Chicken (Serbian)Baked Ham (York fashion)Rillettes de Tours (Cretons Canadiens)A Serbian Dish of Rice and Mutton