The same mixture as given for stuffed lobster, without
the cream ; made into pointed balls, dipped in egg and
then rolled in cracker and fried in very hot lard✪ Lobster Croquettes ; served
dry and garnished with parsley.
STUFFED CRABS OR LOBSTER.
M. A. T.
Boil crabs and pick out meat ; carefully preserving the
86
THE HOME COOK BOOK.
shell whole ; rub this with salad oil, add to meat one.
fourth as much fine bread crumbs, very little nutmeg,
cayenne pepper, grated rind and juice of lemon, butter
and a little sweet cream✪ Stuffed Crabs or Lobster, (if lobster, rub the coral with the
cream,) replace in shells, dust lightly with bread crumbs,
and butter and brown in oven. Garnish with parsley
and lemon.
TO DEESS CRAB.
Mrs. Ella M. Walker.
Two or three shalots and a little parsley chopped /ery
fine ; one ounce of butter; a bunch of sweet herbs ; a tea-
cup of broth (or water); boil a few minutes, and take out
the herbs; add the crumbs of a roll finely grated; one
tablespoon of best sweet oil ; one glass of sherry ; the
juice of half a lemon ; cayenne pepper and salt to taste✪ To Dress Crab.
Put in the crab to warm, then put all nicely into the shellr
grate over some bread crumbs and put in the oven a few
moments to brown.
CLAM STEW.
Mrs. M. L. S.
Lay the clams on a gridiron over hot coals, taking them
out of the shells as soon as open, saving the juice : add a
little hot water, pepper, a very little salt and butter rolled
in flour sufficient for seasoning✪ Clam Stew; cook for five minut-^s
and pour over toast.
VALUABLE EECIPES.
87
OLAM FRITTEES.
M. A. T.
Twelve clams chopped or not; one pint milk; three
eggs ; add liquor from clams ; salt and pepper, and flour
enough for thin batter✪ Clam Fritters. Fry in hot lard.
POULTRY AND GAMK
"Whoso seeks an audit here,
Propitious pays his tribute — game or fish,
Wild fowl or venison, and his errand speed."
— COWPER.
BOILED FOWL.
Take a young fowl and fill the inside with oysters;
' place in a jar and plunge into a kettle of water ; boil for
one and one-half hours ; there will be a quantity of gravy
in the jar from the juice of the fowl and the oysters;
make this into a white sauce✪ Boiled Fowl with the addition of egg,
cream, or a little flour and butter ; add oysters, or serve
up plain with the fowl. This is very nice with the addi-
tion of a little parsley to the sauce.
EOAST TURKEY OE CHICKEN.
Having picked and drawn the fowls, wash them well in
two or three waters ; wipe them dry ; dredge them with a
little flour inside and out, and a little pepper and salt ;
prepare a dressing of bread and cracker crumbs, fill the
bodies and crops of the fowls and then bake them from
two to three hours ; baste them frequently while roast-
ing; stew the giblets in a sauce pan; just before serving,
(88)
VALUABLE EECIPES.
89
chop the giblets fine ; after taking up the chicken, and
the water in which the giblets were boiled, add the
chopped giblets to the gravy of the roast fowl ; thicken
with a little flour, which has been previously wet with
the water; boil up, and serve in a gravy-dish. Roast
chickens and turkey should be accompanied with celery
and jellies.
BAKED CHICKEN.
Anonymous. ✪ Roast Turkey or Chicken
Page 37 · 9 recipe records on this page
Presented as published in 1896. 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
The same mixture as given for stuffed lobster, without the cream ; made into pointed balls, dipped in egg and then rolled in cracker and fried in very hot lard ; served dry and garnished with parsley.
STUFFED CRABS OR LOBSTER.
Boil crabs and pick out meat ; carefully preserving the
shell whole ; rub this with salad oil, add to meat one. fourth as much fine bread crumbs, very little nutmeg, cayenne pepper, grated rind and juice of lemon, butter and a little sweet cream, (if lobster, rub the coral with the cream,) replace in shells, dust lightly with bread crumbs, and butter and brown in oven. Garnish with parsley and lemon.
TO DRESS CRAB.
Mrs. Ella M. Walker.
Two or three shalots and a little parsley chopped very fine ; one ounce of butter; a bunch of sweet herbs ; a teacup of broth (or water); boil a few minutes, and take out the herbs; add the crumbs of a roll finely grated; one tablespoon of best sweet oil ; one glass of sherry ; the juice of half a lemon ; cayenne pepper and salt to taste. Put in the crab to warm, then put all nicely into the shell; grate over some bread crumbs and put in the oven a few moments to brown.
CLAM STEW.
Mrs. M. L. S.
Lay the clams on a gridiron over hot coals, taking them out of the shells as soon as open, saving the juice : add a little hot water, pepper, a very little salt and butter rolled in flour sufficient for seasoning; cook for five minutes and pour over toast.
CLAM FRITTERS.
Twelve clams chopped or not; one pint milk; three eggs ; add liquor from clams ; salt and pepper, and flour enough for thin batter. Fry in hot lard.
POULTRY AND GAMK
"Whoso seeks an audit here, Propitious pays his tribute — game or fish, Wild fowl or venison, and his errand speed."
— COWPER.
BOILED FOWL.
Take a young fowl and fill the inside with oysters; ' place in a jar and plunge into a kettle of water ; boil for one and one-half hours ; there will be a quantity of gravy in the jar from the juice of the fowl and the oysters; make this into a white sauce with the addition of egg, cream, or a little flour and butter ; add oysters, or serve up plain with the fowl. This is very nice with the addition of a little parsley to the sauce.
ROAST TURKEY OR CHICKEN.
Having picked and drawn the fowls, wash them well in two or three waters ; wipe them dry ; dredge them with a little flour inside and out, and a little pepper and salt ; prepare a dressing of bread and cracker crumbs, fill the bodies and crops of the fowls and then bake them from two to three hours ; baste them frequently while roasting; stew the giblets in a sauce pan; just before serving, (88)
chop the giblets fine ; after taking up the chicken, and the water in which the giblets were boiled, add the chopped giblets to the gravy of the roast fowl ; thicken with a little flour, which has been previously wet with the water; boil up, and serve in a gravy-dish. Roast chickens and turkey should be accompanied with celery and jellies.
BAKED CHICKEN.
Anonymous.
Records on this page
Lobster ChowderLobster CroquettesStuffed Crabs or LobsterTo Dress CrabClam StewClam FrittersBoiled FowlRoast Turkey or ChickenBaked Chicken