FoodNet

Easy dishes for small incomes, or, The housewife's guide to practical cookery

1906

Page 18 · 7 recipe records on this page

Presented as published in 1906. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Two-thirds of a pint of Stock One blade of Mace Mushroom Ketchup Salt and Pepper Lemon Juice Half an ounce of Butter Half an ounce of Flour✪ Fricassee of Fowl. 1 . Cut the meat from the bird into neat pieces, removing the skin and gristle 2. Boil the skin and gristle in the stock and flavour with mace, lemon juice, ketchup, pepper and salt, and add a little browning if necessary. 3. Add the butter rolled well into the flour to the stock, boil and strain through a sieve, MEATS 49 4. Return to the saucepan, add the pieces of fowl and bring to a boil. 5. Serve on a very hot dish. GRILLED CHICKEN WITH MUSHROOMS Ingredients : One small chicken Half a pound of large Mushrooms Two ounces of Butter Pepper Parsley Lemon✪ Grilled Chicken with Mushrooms. 1. Prepare a chicken as for roasting, place on a chopping- board and cut it straight down the back. 2. Brush the chicken over with melted butter, put it on a well- greased gridiron, and place over a clear fire. 3. Turn the bird often, adding occasionally pieces of butter which have been dipped in pepper. 4. While the chicken is cooking, skin and trim the mushrooms, sprinkle with pepper and place a small piece of butter on each. Put into a quick oven to cook. 5. Garnish the chicken with the mushrooms, parsley and slices of lemon. HARICOT MUTTON Ingredients : Two pounds of Neck of Mutton One large Carrot One Turnip Two Onions One ounce of Dripping One tablespoonful of Flour A bunch of Parsley Pepper and Salt Two pints of Water✪ Haricot Mutton. 1. Wipe the meat, cut it into neat pieces and trim off some of the fat. 2. Melt the fat in a saucepan and fry the meat lightly on both sides. E.D. E 50 MEATS 3. Peel, slice and fry tlie onions. Add the flour and brown in the fat. 4. Pour the water into the pan and bring to a boil, stirring all the time. 5. Put the meat into the pan, add the carrot and turnip cut into dice, and the parsley. 6. Season with pepper and salt and simmer slowly for two hours. IRISH STEW Ingredients : One and a half poimds of Mutton Two pounds of Potatoes One large Onion One teaspoonful of Salt Half a teaspoonful of Pepper Three quarters of a pint of cold Water✪ Irish Stew. 1. Wipe the meat and cut it into neat pieces. 2. Wash, peel and cut the potatoes into three, lengthwise. 3. Peel and shoe the onion. 4. Put a layer of meat into a saucepan, then one of onion and one of potatoes. Season with half of the salt and pepper. 5. Repeat the layers. Pour the cold water over the stew and simmer for two hours. 6. Serve very hot, LIVER AND BACON WITH ONIONS Ingredients : One pound of Calves’ Liver One pound of Streaky Bacon Two Onions One pint of Stock One teaspoonful of Flour One tablespoonful of Ketchup Pepper and Salt✪ Liver and Bacon with Onions. 1. Peel, slice and fry the onions. 2. Dip the liver into cold water and roll in a clean cloth. 3. Cut the liver into pieces about one quarter of an inch in thickness, and slightly pepper the slices. MEATS 51 4. Cut and roll the bacon, melt a little bacon dripping in tbe frying pan. 5. Cook the bacon first and place in the oven to keep hot. 6. Cook the liver, turning often until it is a nice brown. 7. Serve on a hot dish, garnish with rolled bacon and fried onion. 8. Pour round a thick gravy made from the stock, flour and ketchup, MINCED VEAL Ingredients : Cold Veal One Carrot One Onion Parsley Lemon Peel Pepper and Salt One tablespoonful of Ketchup✪ Minced Veal.