Mrs. Chaftee, Detroit.
One plump chicken, two pounds veal cut from the
round. Boil chicken and veal separately in cold water,
just enough to cover; pick to pieces and chop. Cut up
one-third of a loaf of bread and soak in the broth of the
chicken while warm ; put all in a chopping bowl ; season
with salt, pepper, mace and nutmeg ; beat three eggs✪ Chicken Croquettes light
and mix with the above ingredients ; make up in oblong
balls ; fry brown in hot lard and butter, equal parts.
VEAL STEW.
Two pounds of veal steak cut in strips. Put in cold
water in a skillet or spider and over the fire. The water
should be just sufficient to cover the meat. Pare, wash
and slice one small potato and put in with the meat. Stew
for twenty or thirty minutes gently, taking care that the
water does not boil away. Have ready two or three egs:s
boiled in the shell. When the meat is tender add to the
broth one cup of fresh milk and one heaping tablespoon
of flour wet with milk ; season all with butter, salt and
VALUABLE RECIPES.
157
pepper, and, if you like, a little parsley. Cut the hard
boiled eggs in slices and put into the broth. Let all boil
up once, and serve with or without toast on the platter.
A very nice breakfast dish.
BAKED EGGS.
Mrs. L. M. Angle.
Break six or seven eggs into a buttered dish, taking care
that each is whole, and does not encroach upon the others
so much as to mix or disturb the yolks ; sprinkle with
pepper and salt, and put a bit of butter✪ Baked Eggs upon each. Put
into an oven and bake until the whites are set. This is
far superior to fried eggs, and very nice for breakfast,
served on toast or alone.
POACHED EGGS.
Break as many eggs as you wish to use, one at a time,
and drop carefully into a spider filled with boiling water.
When the whites of the eggs are well set, slip a spoon
carefully under and take out, laying each upon a small
piece of butter✪ Poached Eggsed toast on the platter. Put a very small
piece of butter on each egg, a slight dash of pepper, and
serve immediately.
EGG BASKETS.
Mrs. F. M. Cragin.
Make these for breakfast the day after you have had
roast chicken, duck, or turkey for dinner. Boil six eggs
hard, cut neatly in half and extract the yolks ; rub these
to a paste with some melted butter, pepper and salt and
158
THE HOME COOK BOOK.
set aside. Pound the minced meat of the cold fowl fine
in the same manner and mix with the egg paste, moisten-
ing with melted butter as you proceed, or with a little
gravy if you have it to spare ; cut off a slice from the hol-
lowed whites of the egg to make them stand ; fill in with
the paste ; arrange close together upon a flat dish and
pour over them the gravy left from yesterday's roast,
heated boiling hot, and mellowed by a few spoons of
cream or rich milk✪ Egg Baskets.
ESCALOPED EGGS.
Put into a buttered baking dish a layer of bread-crumbs
moistened with milk or meat broth. Have ready some
hard boiled eggs ; prepare a thick drawn butter gravy, to
which you must add a well-beaten egg. (There need be
but a small quantity ^f this, not more than half a teacup
for five eggs.) In the drawn butter dip each slice of egg
and place a layer upon the bread crumbs ; sprinkle these
with minced meat of ham, veal, or chicken✪ Escaloped Eggs. Upon this
place another layer of bread crumbs and eggs and meat
until you have used all the eggs • cover with lifted bread
crumbs and heat well through.
OMELETS. ✪ Omelet
Page 65 · 7 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
Mrs. Chaftee, Detroit. One plump chicken, two pounds veal cut from the round. Boil chicken and veal separately in cold water, just enough to cover; pick to pieces and chop. Cut up one-third of a loaf of bread and soak in the broth of the chicken while warm ; put all in a chopping bowl ; season with salt, pepper, mace and nutmeg ; beat three eggs light and mix with the above ingredients ; make up in oblong balls ; fry brown in hot lard and butter, equal parts.
VEAL STEW.
Two pounds of veal steak cut in strips. Put in cold water in a skillet or spider and over the fire. The water should be just sufficient to cover the meat. Pare, wash and slice one small potato and put in with the meat. Stew for twenty or thirty minutes gently, taking care that the water does not boil away. Have ready two or three eggs boiled in the shell. When the meat is tender add to the broth one cup of fresh milk and one heaping tablespoon of flour wet with milk ; season all with butter, salt and
pepper, and, if you like, a little parsley. Cut the hard boiled eggs in slices and put into the broth. Let all boil up once, and serve with or without toast on the platter. A very nice breakfast dish.
BAKED EGGS.
Mrs. L. M. Angle.
Break six or seven eggs into a buttered dish, taking care that each is whole, and does not encroach upon the others so much as to mix or disturb the yolks ; sprinkle with pepper and salt, and put a bit of butter upon each. Put into an oven and bake until the whites are set. This is far superior to fried eggs, and very nice for breakfast, served on toast or alone.
POACHED EGGS.
Break as many eggs as you wish to use, one at a time, and drop carefully into a spider filled with boiling water. When the whites of the eggs are well set, slip a spoon carefully under and take out, laying each upon a small piece of buttered toast on the platter. Put a very small piece of butter on each egg, a slight dash of pepper, and serve immediately.
EGG BASKETS.
Mrs. F. M. Cragin.
Make these for breakfast the day after you have had roast chicken, duck, or turkey for dinner. Boil six eggs hard, cut neatly in half and extract the yolks ; rub these to a paste with some melted butter, pepper and salt and
set aside. Pound the minced meat of the cold fowl fine in the same manner and mix with the egg paste, moistening with melted butter as you proceed, or with a little gravy if you have it to spare ; cut off a slice from the hollowed whites of the egg to make them stand ; fill in with the paste ; arrange close together upon a flat dish and pour over them the gravy left from yesterday's roast, heated boiling hot, and mellowed by a few spoons of cream or rich milk.
ESCALOPED EGGS.
Put into a buttered baking dish a layer of bread-crumbs moistened with milk or meat broth. Have ready some hard boiled eggs ; prepare a thick drawn butter gravy, to which you must add a well-beaten egg. (There need be but a small quantity of this, not more than half a teacup for five eggs.) In the drawn butter dip each slice of egg and place a layer upon the bread crumbs ; sprinkle these with minced meat of ham, veal, or chicken. Upon this place another layer of bread crumbs and eggs and meat until you have used all the eggs • cover with lifted bread crumbs and heat well through.
Records on this page
Chicken CroquettesBaked EggsPoached EggsPoached EggsEgg BasketsEscaloped EggsOmelet