Chop the meat fine ; add a slice of onion chopped fine,
and if the meat be lean, add one or tivo slices of bacon ; sea-
son highly with salt, pepper, sage, thyme, lemon juice, and
parsley ; add one fourth as much bread crumbs or boiled rice
as you have meat. Moisten with beaten egg and hot
water or stock if needed ; shape like a ball, egg, or cylinder.
Brown them in drippings or butter✪ Fricadilloes, or Meat Balls, Sausages, or Rolls in a frying-pan, or roll
them in crumbs, egg, and crumbs again, and fry in hot
deep/a#.
272
The Boston Cook Book.
Frizzled Beef.
Half a pound of smoked heef^ cut in thin shavings.
Pour boiling water over it, and let it stand ten minutes.
Drain and heat it in one tahlespoonful of hot butter^ to curl
or frizzle it. Add one cup of hot cream. Or make a cup
of thin white sauce with one cup of milk^ one tahlespoonful
of butter,^ and one tahlespoonful of flour. Pour it over
one well-beaten egg✪ Frizzled Beef^ add the beef and a little pepper^ and
serve at once. Or frizzle it, and mix it with two or three
poached eggs.
Meat Pie.
Cut cold cooked meat into small thin slices or into half-
inch cubes, remove all the gristle and fat except the
crisped outside fat, put into a baking-dish, and cover
with the meat gravy or with tomato or brown sauce piquante.
Spread a crust of mashed potatoes over the meat, brush
with beaten egg✪ Meat Pie or sprinkle with cracker crumbs^ and cook
twenty minutes or till brown.
Meat Porcupine.
Chop fine some lean cooked veal,, chicken^ or lamb; add
one fourth its amount of cracker or bread crumbs,, or mashed
potato,, and a small
quantity of chopped
bacon ; season highl}^
with salt,, pepper,, cay-
enne,, ^wdlemon juice ;
moisten with beaten
egg✪ Meat Porcupine and stock or water
Fig. 37. Meat Porcupine. , i ^ :4-
^ enough to shape it.
Mould it into an oval loaf, and put into a shallow pan well
greased. Cut strips of fat bacon,, one fourth of an inch
wide and one inch long. Make holes in the loaf with a
small skewer, insert the strips of bacon, leaving the ends
out half an inch, and push the meat up firmly round the
The Boston Cook Book.
273
bacon. Bake till brown. The bacon will baste the meat
sufficiently.
Ragout of Cooked Meat.
Cut one pint of cold meat into half-inch dice ; remove the
fat, bone, and gristle. Put the meat in a stewpan ; cover
with boiling water., and simmer slowly two or three hours,
or till very tender ; then add half a can of mushrooms^ cut
fine, two tahlespoonfals of Madeira wine, salt and pepper
to taste. Wet one tahlespoonful of Jlour to a smooth paste
with a httle cold water ; stir it into the boiling liquor ;
add a teaspoonful of caramel, if not brown enough. Cook
ten minutes, and serve plain or in| a border of mashed
potatoes. The seasoning may be varied by using one tea-
spoonful of curry powder, a few grains of cayenne pepper,
or half a tumbler of currant jelly , and salt to taste.
Hash. ✪ Hash
Page 161 · 6 recipe records on this page
Presented as published in 1884. 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
Chop the meat fine ; add a slice of onion chopped fine, and if the meat be lean, add one or tivo slices of bacon ; season highly with salt, pepper, sage, thyme, lemon juice, and parsley ; add one fourth as much bread crumbs or boiled rice as you have meat. Moisten with beaten egg and hot water or stock if needed ; shape like a ball, egg, or cylinder. Brown them in drippings or butter in a frying-pan, or roll them in crumbs, egg, and crumbs again, and fry in hot deep fat.
The Boston Cook Book.
Frizzled Beef.
Half a pound of smoked beef cut in thin shavings. Pour boiling water over it, and let it stand ten minutes. Drain and heat it in one tablespoonful of hot butter to curl or frizzle it. Add one cup of hot cream. Or make a cup of thin white sauce with one cup of milk, one tablespoonful of butter and one tablespoonful of flour. Pour it over one well-beaten egg^ add the beef and a little pepper^ and serve at once. Or frizzle it, and mix it with two or three poached eggs.
Meat Pie.
Cut cold cooked meat into small thin slices or into halfinch cubes, remove all the gristle and fat except the crisped outside fat, put into a baking-dish, and cover with the meat gravy or with tomato or brown sauce piquante. Spread a crust of mashed potatoes over the meat, brush with beaten egg or sprinkle with cracker crumbs and cook twenty minutes or till brown.
Meat Porcupine.
Chop fine some lean cooked veal, chicken or lamb; add one fourth its amount of cracker or bread crumbs, or mashed
potato, and a small quantity of chopped bacon ; season highly with salt,, pepper,, cayenne, and lemon juice ; moisten with beaten egg and stock or water
Fig. 37. Meat Porcupine. , i ^ :4-
^ enough to shape it.
Mould it into an oval loaf, and put into a shallow pan well greased. Cut strips of fat bacon, one fourth of an inch wide and one inch long. Make holes in the loaf with a small skewer, insert the strips of bacon, leaving the ends out half an inch, and push the meat up firmly round the
The Boston Cook Book.
bacon. Bake till brown. The bacon will baste the meat sufficiently.
Ragout of Cooked Meat.
Cut one pint of cold meat into half-inch dice ; remove the fat, bone, and gristle. Put the meat in a stewpan ; cover with boiling water, and simmer slowly two or three hours, or till very tender ; then add half a can of mushrooms, cut fine, two tablespoonfuls of Madeira wine, salt and pepper to taste. Wet one tablespoonful of flour to a smooth paste with a httle cold water ; stir it into the boiling liquor ; add a teaspoonful of caramel, if not brown enough. Cook ten minutes, and serve plain or in a border of mashed potatoes. The seasoning may be varied by using one teaspoonful of curry powder, a few grains of cayenne pepper, or half a tumbler of currant jelly , and salt to taste.
Hash.
Records on this page
Fricadilloes, or Meat Balls, Sausages, or RollsFrizzled BeefRagout of Cooked MeatMeat PieMeat PorcupineHash