Take a cupful and a half of sugar, two-thirds of
a cup of sweet milk, a half-cup of butter, and the
whites of three eggs, three teaspoonfuls of baking
powder, two and a half cups of flour ; stir one cup
of hickory nuts, chopped fine✪ Hickory Nut Cake, into the mixture.
Bake in a square pan and ice with sugar ; cut into
squares, and stick a half-kernel in each square.
AMERICAN AND CANADIAN 7
Hot Stewed Squash
Peel the squashes into milk or cream and steam
till tender, season with a little butter, pepper, and
salt ; stew till of the consistency of mashed
potatoes ; add a sliced onion, a couple of slices of
ham✪ Hot Stewed Squash. Stew till thick, season with pepper and salt.
Lobster. (American Fashion)
Cut the lobster in pieces and fry them in boiling
olive oil, with the addition of a small clove of
garlic and a capsicum ; then put in a little pepper
and salt, with some white wine and a few whole
tomatoes✪ Lobster (American Fashion). Serve in a deep dish.
Matelote of Eels. (Delmonico)
Pare and then cut a pound and a half of eels
into pieces two inches in length. When well
washed put them into a stewpan with one table-
spoonful of butter ; fry them for two minutes ; add
a glassful of red wine, a third of a pinch of nutmeg,
half a pinch of salt, and a third of a pinch of
pepper, also a bouquet, a glassful of fish stock or
white broth, and three tablespoonfuls of mushroom
liquor. Add six small glazed onions and six
mushroom buttons✪ Matelote of Eels (Delmonico). Cook for thirty minutes, then
put in a tablespoonful of roux, stir well while
cooking two minutes longer, and serve with six
fried pieces of bread garnished with soubise.
Mulligatawny. (Delmonico)
Cut a quarter of a medium»sized chicken in
pieces with half a green pepper, half an ounce of
lean raw ham, and half a finely sliced onion. Brown
8
NATIONAL VIANDS
the whole for five minutes in a saucepan. Moisten
with one quart of white broth, adding two table-
spoonfuls of rice, a teaspoonful of curry, and half a
green apple cut into small pieces, one slice of egg
plant cut into small pieces, and a tablespoonful of
uncooked rice. Season with half a teaspoonful of
salt and a teaspoonful of pepper ; boil for twenty-
five minutes and add twelve medium-sized oysters✪ Mulligatawny
two minutes before serving.
Oyster Soup. (French Canadian)
Make white stock as follows : a knuckle of
veal about six pounds, cut into pieces the size of a
hen's egg, half a pound of lean ham or bacon ; then
rub a quarter-pound of butter upon the bottom of
the stew-pan (holding two gallons), into which put
the meat and bacon with half a pint of water, two
ounces of salt, three middle-sized onions, into each
of which stick two cloves, one turnip, one carrot,
half a leek, and half a head of celery ; put the cover
on the stewpan, and place it over a sharp fire,
stirring round the contents occasionally with a
wooden spoon till the bottom of the stewpan is
covered with a white thickish glaze, which will
adhere slightly to the spoon ; fill up the stewpan
with cold water, and when on the point of boiling
draw it to the back part of the fire ; there it must
simmer gently for three hours, carefully skimming
off every particle of grease and scum. Strain the
stock through a hair sieve and keep it uncovered
for use.
Then put four dozen good-sized oysters into a
stewpan with their liquor, and place them on the fire;
when on the point of boiling drain them upon a
AMERICAN AND CANADIAN 9
✪ Oyster Soup
Page 3 · 6 recipe records on this page
Presented as published in 1895. 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
Take a cupful and a half of sugar, two-thirds of a cup of sweet milk, a half-cup of butter, and the whites of three eggs, three teaspoonfuls of baking powder, two and a half cups of flour ; stir one cup of hickory nuts, chopped fine, into the mixture. Bake in a square pan and ice with sugar ; cut into squares, and stick a half-kernel in each square.
Hot Stewed Squash
Peel the squashes into milk or cream and steam till tender, season with a little butter, pepper, and salt ; stew till of the consistency of mashed potatoes ; add a sliced onion, a couple of slices of ham. Stew till thick, season with pepper and salt.
Lobster. (American Fashion)
Cut the lobster in pieces and fry them in boiling olive oil, with the addition of a small clove of garlic and a capsicum ; then put in a little pepper and salt, with some white wine and a few whole tomatoes. Serve in a deep dish.
Matelote of Eels. (Delmonico)
Pare and then cut a pound and a half of eels into pieces two inches in length. When well washed put them into a stewpan with one tablespoonful of butter ; fry them for two minutes ; add a glassful of red wine, a third of a pinch of nutmeg, half a pinch of salt, and a third of a pinch of pepper, also a bouquet, a glassful of fish stock or white broth, and three tablespoonfuls of mushroom liquor. Add six small glazed onions and six mushroom buttons. Cook for thirty minutes, then put in a tablespoonful of roux, stir well while cooking two minutes longer, and serve with six fried pieces of bread garnished with soubise.
Mulligatawny. (Delmonico)
Cut a quarter of a medium-sized chicken in pieces with half a green pepper, half an ounce of lean raw ham, and half a finely sliced onion. Brown
the whole for five minutes in a saucepan. Moisten with one quart of white broth, adding two tablespoonfuls of rice, a teaspoonful of curry, and half a green apple cut into small pieces, one slice of egg plant cut into small pieces, and a tablespoonful of uncooked rice. Season with half a teaspoonful of salt and a teaspoonful of pepper ; boil for twentyfive minutes and add twelve medium-sized oysters two minutes before serving.
Oyster Soup. (French Canadian)
Make white stock as follows : a knuckle of veal about six pounds, cut into pieces the size of a hen's egg, half a pound of lean ham or bacon ; then rub a quarter-pound of butter upon the bottom of the stew-pan (holding two gallons), into which put the meat and bacon with half a pint of water, two ounces of salt, three middle-sized onions, into each of which stick two cloves, one turnip, one carrot, half a leek, and half a head of celery ; put the cover on the stewpan, and place it over a sharp fire, stirring round the contents occasionally with a wooden spoon till the bottom of the stewpan is covered with a white thickish glaze, which will adhere slightly to the spoon ; fill up the stewpan with cold water, and when on the point of boiling draw it to the back part of the fire ; there it must simmer gently for three hours, carefully skimming off every particle of grease and scum. Strain the stock through a hair sieve and keep it uncovered for use.
Then put four dozen good-sized oysters into a stewpan with their liquor, and place them on the fire; when on the point of boiling drain them upon a
Records on this page
Hickory Nut CakeHot Stewed SquashLobster (American Fashion)Matelote of Eels (Delmonico)MulligatawnyOyster Soup