Put the bread crumbs into a paper, and seasoning
them with the remainder of the pepper and salt, roll the
cutlets in this also ; make hot in a frying pan the clari-
fied fat, and when the smoke arises, put into it the cutlets,
and fry them for eight minutes, turning them once, and:
allowing four minutes.
When fried take them from the fat, and spread over
each one an equal quantity of the veal mixture from the
mortar^ chop the mushrooms and sprinkle a little of this
over each, and put them into a moderate oven and let
them bake for ten minutes.
Serve in a hot napkin garnished with sprigs of parsley.
General Remarks.— Bermuda and Spanish is applied to onions
in a descriptive sense. Bermuda s^ifying a small onion or of the
size of a Bermuda onion, and Spanish onion meaning a large onion
or of the size of a Spanish onion, although if these especial growths
of onions are to be conveniently procured, they will be found of su-
perior quality to the ordinary.
Specified quantities of salt are given in the foregoing recipes in
order to preserve proportions, but the use of this seasoning may be
governed by the respective palates of those for whom the dishes are
prepared, keeping in mind that while more may be required by those
who are excessively fond of salt, less is always safer, as to salt a dish
is easy, while to freshen one that is over salted and acrid therefrom,
is generally impossible.
Harvey's and Worcestershire sauce being nearly the same, may be
SPINACH WITH EGGS. 95
substituted for each othisr as convenience may require, but the result
will be more satisfactory from using each as directed.
The recipes throughout this work have been kept as nearly as pos-
sible to quantities for serving four persons, using such surplusage as
must necessarily occur in the proper cooking of joints, in the cold
meat preparations.
The etiquette of entrto making one service to a perstm sufficient*
the proportion of quantity has still been in a measure preserved, as
these are generally served in odd numbers five, seven, nine, etc.
VEGETABLES.
Spinach i^th Eggs.— For this provide : four
quarts of spinach, one tablespoonf ul of cream, one ounce
of butter, four eggs, one teaspoonful of lemon-juice, one
grain of cayenne, one dessert spoonful of salt, one salt*
spoonful of peppe✪ Spinach with Eggsr.
The spinach must be thoroughly washed through three
or four waters and the stalks picked off. Put it when
washed into a dry saucepan, sprinkle over it the salt, and
covering the saucepan closely place it over the fire. The
salt and heat together will draw from the spinach enough
of its own green liquor in which to boil, and when it
reaches the boiling point allow it to boil for ten minutes.
At the end of this time remove the spinach to a cul-
lender that it may drain entirely of its liquor and when
drained it must either be very finely chopped or passed
through a coarse wire sieve.
Into a small saucepan put the butter and cream and
place all over the fire until the cream boils, then stir in
the spinach and let the mixture get very hot but not
boiling, as boiling will draw more liquor from the spinach
and spoil the dish.
^6 VEGETABLES,
Season now with the cayenne and pepper and "draw
the saucepan aside from the fire to keep hot until the eggs
are prepared. Fill a small saucepan with boiling water
and into this put the lemon-juice. Break the egg into
a cup and drop it into the saucepan, the water in
which must continue to boil, and as soon as the form of
the first egg sets, break and drop in the second in the
same manner, which continue until the four eggs are
in the saucepan, permitting each egg to remain about three
minutes.
Page 43 · 2 recipe records on this page
Presented as published in 1880. 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
Put the bread crumbs into a paper, and seasoning them with the remainder of the pepper and salt, roll the cutlets in this also; make hot in a frying pan the clarified fat, and when the smoke arises, put into it the cutlets, and fry them for eight minutes, turning them once, and allowing four minutes.
When fried take them from the fat, and spread over each one an equal quantity of the veal mixture from the mortar^ chop the mushrooms and sprinkle a little of this over each, and put them into a moderate oven and let them bake for ten minutes.
Serve in a hot napkin garnished with sprigs of parsley. [illustration: GENERAL REMARKS]
General Remarks.— Bermuda and Spanish is applied to onions in a descriptive sense. Bermuda signifying a small onion or of the size of a Bermuda onion, and Spanish onion meaning a large onion or of the size of a Spanish onion, although if these especial growths of onions are to be conveniently procured, they will be found of superior quality to the ordinary.
Specified quantities of salt are given in the foregoing recipes in order to preserve proportions, but the use of this seasoning may be governed by the respective palates of those for whom the dishes are prepared, keeping in mind that while more may be required by those who are excessively fond of salt, less is always safer, as to salt a dish is easy, while to freshen one that is over salted and acrid therefrom, is generally impossible.
Harvey's and Worcestershire sauce being nearly the same, may be
SPINACH WITH EGGS. 95
substituted for each other as convenience may require, but the result will be more satisfactory from using each as directed.
The recipes throughout this work have been kept as nearly as possible to quantities for serving four persons, using such surplusage as must necessarily occur in the proper cooking of joints, in the cold meat preparations.
The etiquette of entree making one service to a person sufficient, the proportion of quantity has still been in a measure preserved, as these are generally served in odd numbers five, seven, nine, etc.
Spinach with Eggs.— For this provide: four quarts of spinach, one tablespoonful of cream, one ounce of butter, four eggs, one teaspoonful of lemon-juice, one grain of cayenne, one dessert spoonful of salt, one saltspoonful of pepper.
The spinach must be thoroughly washed through three or four waters and the stalks picked off. Put it when washed into a dry saucepan, sprinkle over it the salt, and covering the saucepan closely place it over the fire. The salt and heat together will draw from the spinach enough of its own green liquor in which to boil, and when it reaches the boiling point allow it to boil for ten minutes.
At the end of this time remove the spinach to a cullender that it may drain entirely of its liquor and when drained it must either be very finely chopped or passed through a coarse wire sieve.
Into a small saucepan put the butter and cream and place all over the fire until the cream boils, then stir in the spinach and let the mixture get very hot but not boiling, as boiling will draw more liquor from the spinach and spoil the dish.
Season now with the cayenne and pepper and "draw the saucepan aside from the fire to keep hot until the eggs are prepared. Fill a small saucepan with boiling water and into this put the lemon-juice. Break the egg into a cup and drop it into the saucepan, the water in which must continue to boil, and as soon as the form of the first egg sets, break and drop in the second in the same manner, which continue until the four eggs are in the saucepan, permitting each egg to remain about three minutes.
Records on this page
Spinach with EggsBoiled Asparagus with White Sauce