154
THE HOME COOK BOOK.
BREAKFAST STEAK.
A nice steak of beef or veal ; pound it with a steak
taallet, if tough ; lay in a baking tin, dredge it lightly
vvith flour, season with salt and pepper, and if you like,
a little chopped parsley ; then put in the oven and bake
for twenty or thirty minutes, or until sufficiently well done ;
take it up, put it on the platter, spread with butter✪ Breakfast Steak, and
dredge into the juices of the meat in the baking pan, a
little flour, and season with butter ; let this boil up, and
pour over the steak. This is very nice.
SIDE DISH.
R. A. Sibley.
Chopped cold meat well seasoned; wet with gravy, if
convenient, put it on a platter; then take cold rice made
moist with milk and one egg, season with pepper and salt ;
if not sufficient rice, add powdered bread crumbs ; place
this around the platter quite thick ; set in oven to heat
and brown.
ANOTHER SIDE DISH.
R. A. Sibley.
Cold turkey, chicken or any cold meat, chopped fine,
seasoned with salt, pepper and gravy ; lay pie crust round
the edge of the platter, and cover the same; bake a nice
brown in the oven. Very little meat makes a dish for
several persons.
HAM AND EGGS.
Anonymous.
Take pieces of cold ham chopped, and after cooking,
add beaten eggs to suit your taste. '
VALUABLE KECIPES.
155
A NICE BEEAKFAST DISH.
Harriet N. Jenks.
Mince cold beef or lamb ; if beef put in a pinch of pul-
verized cloves; if lamb, a pinch of summer savory to
season it, very little pepper and some salt, and put it in a
baking dish ; mash potatoes and mix them with cream
and butter and a little salt, and spread them over the
meat; beat up an egg with cream or milk, a very little;
spread it over the potatoes, and bake it a short time, suffic-
ient to warm it through and brown the potatoes.
POTATO PUFFS.
S. S. Pierce.
Take cold roast meat (either beef, veal or mutton) ;
clear it from gristle ; chop fine ; season with pepper and
salt ; boil and mash some potatoes, and make them into
a paste with one or two eggs; roll it out with a little flour;
cut it round with a saucer; put your seasoned meat on
one half ; fold it over like a puff ; turn it neatly round,
and fry it a light brown. Nice for breakfast.
POTATO PUFF.
Anonymous.
M early potato, nicely mashed and seasoned with rich
milk, butter, salt, pepper and two eggs ; the whites and
yolks well beaten separately. Mix all lightly together, put
in a pie dish and in the oven to brown. The crust is
made richer by spreading with a little butter after putting
in the oven.
156
THE HOME COOK BOOK.
EICE CAKES.
Mrs. A. M. Gibbs.
One teacup of soft boiled rice, the yolk of one egg, a
pinch of salt, two tablespoons of sifted flour, beaten well
together ; add sweet milk until it is about the consistency
of sponge cake✪ Rice Cakes or thick cream, and just before baking stir
in lightly the beaten white of the egg. The less flour used
the better for invalids.
CHICKEN CEOQUETTES. ✪ Chicken Croquettes
Page 64 · 3 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
BREAKFAST STEAK. A nice steak of beef or veal ; pound it with a steak mallet, if tough ; lay in a baking tin, dredge it lightly with flour, season with salt and pepper, and if you like, a little chopped parsley ; then put in the oven and bake for twenty or thirty minutes, or until sufficiently well done ; take it up, put it on the platter, spread with butter, and dredge into the juices of the meat in the baking pan, a little flour, and season with butter ; let this boil up, and pour over the steak. This is very nice.
SIDE DISH.
R. A. Sibley.
Chopped cold meat well seasoned; wet with gravy, if convenient, put it on a platter; then take cold rice made moist with milk and one egg, season with pepper and salt ; if not sufficient rice, add powdered bread crumbs ; place this around the platter quite thick ; set in oven to heat and brown.
ANOTHER SIDE DISH.
R. A. Sibley.
Cold turkey, chicken or any cold meat, chopped fine, seasoned with salt, pepper and gravy ; lay pie crust round the edge of the platter, and cover the same; bake a nice brown in the oven. Very little meat makes a dish for several persons.
HAM AND EGGS.
Anonymous.
Take pieces of cold ham chopped, and after cooking, add beaten eggs to suit your taste. '
A NICE BEEAKFAST DISH.
Harriet N. Jenks.
Mince cold beef or lamb ; if beef put in a pinch of pulverized cloves; if lamb, a pinch of summer savory to season it, very little pepper and some salt, and put it in a baking dish ; mash potatoes and mix them with cream and butter and a little salt, and spread them over the meat; beat up an egg with cream or milk, a very little; spread it over the potatoes, and bake it a short time, sufficient to warm it through and brown the potatoes.
POTATO PUFFS.
S. S. Pierce.
Take cold roast meat (either beef, veal or mutton) ; clear it from gristle ; chop fine ; season with pepper and salt ; boil and mash some potatoes, and make them into a paste with one or two eggs; roll it out with a little flour; cut it round with a saucer; put your seasoned meat on one half ; fold it over like a puff ; turn it neatly round, and fry it a light brown. Nice for breakfast.
POTATO PUFF.
Anonymous.
M early potato, nicely mashed and seasoned with rich milk, butter, salt, pepper and two eggs ; the whites and yolks well beaten separately. Mix all lightly together, put in a pie dish and in the oven to brown. The crust is made richer by spreading with a little butter after putting in the oven.
EICE CAKES.
Mrs. A. M. Gibbs.
One teacup of soft boiled rice, the yolk of one egg, a pinch of salt, two tablespoons of sifted flour, beaten well together ; add sweet milk until it is about the consistency of sponge cake or thick cream, and just before baking stir in lightly the beaten white of the egg. The less flour used the better for invalids.
CHICKEN CEOQUETTES.
Records on this page
Breakfast SteakRice CakesChicken Croquettes