spider closely, shove to the back of the range, and let
the chicken simmer ten or fifteen minutes, then lift to a
warm platter. If gravy be desired, add a spoonful of
flour to the fat in the spider, mix well, pour in half a
pint of sweet cream, milk, or water, season to taste with
salt and pepper, and serve in a tureen. Breakfast
bacon, or thin, crisp slices of pork, may be served with
chicken.
To Saute Prairie Chicken. — Prepare and cook like
chicken. Currant or grape jelly is suitable to serve
with prairie chicken, quail, wild duck, and venison.
Grouse and quail are sauted in the same manner as
prairie chicken.
To Saute Scollops. — Pour boiling water over the scol-
lops and let them remain in it five minutes. Drain and
dry on a towel. Sprinkle with pepper and salt, roll in
flour, and saut€ in clarified butter in a spider.
To Saute Soft-shell Crabs. — Remove the loose shell
of the crabs and the spongy substance on both sides of
the upper shell. Sprinkle the crabs with salt and pep-
per, roll them in flour, and saut6 till nicely brown in a
little clarified butter in a spider. Soft-shell crabs should
be browned on both sides.
To Saute Calf's Brains. — Separate the prepared
brains into pieces about the size of an oyster, sprinkle
with salt and pepper, roll in flour, and cook until nicely
brown on both sides, in a little clarified butter, in a
spider.
To Saute Rabbit or Squirrel. — Prepare and cook like
chicken, but add a little minced parsley to the seasoning.
To Saute Fish — Remove the head, tail, and fins, also
Frying, 153
the bones if desired, cut the fish crosswise in sHces a
suitable size for serving, season with salt and pepper,
roll in white corn-meal, or meal and flour mixed, and
cook in the drippings from breakfast bacon or salt pork.
Serve the bacon or pork with the fish. As great heat
as the fish will bear without burning is essential to de-
velop its finest flavor. Clarified butter can be used in
place of bacon or pork drippings, if preferred.
To Saute Oysters. — Drain the oysters in a colander
or on a sieve, season with salt and pepper, roll in white
corn-meal or crumbs, and brown quickly in a little clari-
fied butter in a spider. Serve on a warm platter, gar-
nished with lemon points.
To Saute Corn Oysters. — To half a pint of sweet
corn, cut from the cob or canned, add salt and pepper
to taste, three tablespoonfuls of sweet cream, one round-
ing tablespoonful of flour sifted in, and the beaten white
of an egg✪ Saute Corn Oysters. Stir lightly with a fork. Have two table-
spoonfuls of clarified butter smoking hot in a spider over
the fire. Put a tablespoonful at a time of the mixture
in the spider until it is filled, without the spoonfuls
touching each other, then with a broad-bladed knife or
a spoon gently press each spoonful into the shape of an
oyster. Let brown on the lower side, turn over in the
spider, and let brown on the other side, then lift to a
warm platter. Do not pile on top of each other.
To Saute Hominy. — Slighdy soften a pint of cold
boiled hominy, either coarse or fine, by warming in a
sauce-pan with two or three tablespoonfuls of milk. Put
two tablespoonfuls of clarified butter✪ Saute Hominy in a spider, and
when hot put in the hominy, press it against the bottom
154 "^^^ ^^^ ^f Cookery.
Page 68 · 3 recipe records on this page
Presented as published in 1899. 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
spider closely, shove to the back of the range, and let the chicken simmer ten or fifteen minutes, then lift to a warm platter. If gravy be desired, add a spoonful of flour to the fat in the spider, mix well, pour in half a pint of sweet cream, milk, or water, season to taste with salt and pepper, and serve in a tureen. Breakfast bacon, or thin, crisp slices of pork, may be served with chicken.
To Saute Prairie Chicken. — Prepare and cook like chicken. Currant or grape jelly is suitable to serve with prairie chicken, quail, wild duck, and venison.
Grouse and quail are sauted in the same manner as prairie chicken.
To Saute Scollops. — Pour boiling water over the scollops and let them remain in it five minutes. Drain and dry on a towel. Sprinkle with pepper and salt, roll in flour, and saut€ in clarified butter in a spider.
To Saute Soft-shell Crabs. — Remove the loose shell of the crabs and the spongy substance on both sides of the upper shell. Sprinkle the crabs with salt and pepper, roll them in flour, and saut6 till nicely brown in a little clarified butter in a spider. Soft-shell crabs should be browned on both sides.
To Saute Calf's Brains. — Separate the prepared brains into pieces about the size of an oyster, sprinkle with salt and pepper, roll in flour, and cook until nicely brown on both sides, in a little clarified butter, in a spider.
To Saute Rabbit or Squirrel. — Prepare and cook like chicken, but add a little minced parsley to the seasoning.
To Saute Fish. — Remove the head, tail, and fins, also
Frying, 153
the bones if desired, cut the fish crosswise in slices a suitable size for serving, season with salt and pepper, roll in white corn-meal, or meal and flour mixed, and cook in the drippings from breakfast bacon or salt pork. Serve the bacon or pork with the fish. As great heat as the fish will bear without burning is essential to develop its finest flavor. Clarified butter can be used in place of bacon or pork drippings, if preferred.
To Saute Oysters. — Drain the oysters in a colander or on a sieve, season with salt and pepper, roll in white corn-meal or crumbs, and brown quickly in a little clarified butter in a spider. Serve on a warm platter, garnished with lemon points.
To Saute Corn Oysters. — To half a pint of sweet corn, cut from the cob or canned, add salt and pepper to taste, three tablespoonfuls of sweet cream, one rounding tablespoonful of flour sifted in, and the beaten white of an egg. Stir lightly with a fork. Have two tablespoonfuls of clarified butter smoking hot in a spider over the fire. Put a tablespoonful at a time of the mixture in the spider until it is filled, without the spoonfuls touching each other, then with a broad-bladed knife or a spoon gently press each spoonful into the shape of an oyster. Let brown on the lower side, turn over in the spider, and let brown on the other side, then lift to a warm platter. Do not pile on top of each other.
To Saute Hominy. — Slighdy soften a pint of cold boiled hominy, either coarse or fine, by warming in a sauce-pan with two or three tablespoonfuls of milk. Put two tablespoonfuls of clarified butter in a spider, and when hot put in the hominy, press it against the bottom
154 "^^^ ^^^ ^f Cookery.
Records on this page
Saute Corn OystersSaute HominySaute Hominy