Pepper Pot — A stew made with sliced onions and
ghee sauteed tilljbrowned, then squares of heef,
mutton, pork, and chicken added, seasoned with
salt well cayenned, covered and allowed to
simmer fifteen minutes, add small new
potatoes, carrots, and turnips, and some well
washed rice and sufficient stock to cover, cook
till done and served in the pot.
Plats Strangers (Foreign Dishes).
American Dry Hash — Cold corn beef and cold
potatoes, cat in dice, mixed with mashed
potatoes, highly seasoned, made up as Vienna
steaks, and fried.
American Hash — Corn beef stewed with, onions, green
pepper, dice of potato and tomato, and
cayenne.
Bicjos Polonais — Large dice of pork, ham, and
smoked sausages braised with bacon, onion,
and potato, served with sauerkraut.
Carapulha (Spanish) — Minced pork and ham mixed
with chopped hard-boiled eggs and sliced
Chorizo sausages, sprinkled with ground
almonds and gratincs.
Entrees Volante et Mixte (Light Entrees). 263
Coratella d'agnello (Italian) — Lamb’s fry, blanched,
cut in fine strips, and sauteed with onions, fines
herbes, mushrooms, and white wine.
Esterhazy Rostbraten — Braised beef, with button
onions and neatly cut vegetables, when done,
reduce liquor, lie and finish with sour cream ;
serve beef with vegetables round.
Gcinseschwarz- Saner (German) — A goose lightly
browned and braised, with knuckle of veal and
vegetables, when done, serve with liquor re-
duced and lie au sang d’oie.
Giinseweiss-Saur (German) — A goose cooked as
above, sliced, placed in casserole, with liquor
strained over and served cold.
Hamburger Rauchjieisch (German) — Hamburg
smoked beef, boiled, and served with sauer-
kraut, onions, chestnuts, horseradish sauce.
Hii • n-Mit-Ei (Austrian) — Calf’s brain sauteed with
butter, chopped onion, and fines herbes, masked
with lightly cooked scrambled eggs and a yolk
in centre.
Kasseler Rippenspeer (German) — Pork cutlets
farced with salpicon of apples, prunes, crumbs,
lemon juice, and powdered cloves✪ Kasseler Rippenspeer and sauteed.
Kif teles (Roumania) — Minced veal and pork with
crumbs and blended with eggs, as steaks and
sauteed, served with tomato sauce, fried onions,
and tarragon.
Liederlione Worte (German) — Veal escallops, floured
and sauteed, then masked with demigiace with
a fried egg in centre, garnished with anchovy
fillets, pickles, and Bearnaise sauce.
264 The New Practical Cookery Guide
Mehemehalon (Persian) — Marinated mutton, braised
with mutton stock, prunes, shredded almonds
and raisins, liquor lie and poured over.
Menestra (Spanish) — A stew of ham, onions, lettuce,
pointes, pimentoes, French beans, peas ; when
done, served with chopped white truffes and
croutons round.
Moussaka— Braised boned loin of mutton, dressed
with aubergine and tomatoes round, crumbs
and cheese over and gratines.
Poeckelkamm (German) — Boiled smoked salt beef,
served with sauerkraut, puree of peas and
pommes de terre (potatoes).
Poerkoell (Austrian) — Neat squares of pork, lamb,
and veal sauteed with lard, onions, and garlic,
seasoned with salt and paprika, flour to thicken,
add stock✪ Poerkoell, cook till done and serve with
gniocchi garnish.
Stucchi (Italian) —Skewered, lightly sauteed chick-
en’s liver with lamb’s breads, slices of ham and
truffe, masked with d’Uxelle, crumbed and
grilled.
Tocartua de Mielul (Roumania) — Croquette mixture
made of blanched lamb’s fry, seasoned and
flavoured with onions and fennel, wrapped with
caul, crumbed and sauteed, served with mashed
potatoes.
Page 103 · 2 recipe records on this page
Presented as published in 1913. 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
Pepper Pot — A stew made with sliced onions and ghee sauteed till browned, then squares of heef, mutton, pork, and chicken added, seasoned with salt well cayenned, covered and allowed to simmer fifteen minutes, add small new potatoes, carrots, and turnips, and some well washed rice and sufficient stock to cover, cook till done and served in the pot.
Plats Strangers (Foreign Dishes).
American Dry Hash — Cold corn beef and cold potatoes, cat in dice, mixed with mashed potatoes, highly seasoned, made up as Vienna steaks, and fried.
American Hash — Corn beef stewed with, onions, green pepper, dice of potato and tomato, and cayenne.
Bicjos Polonais — Large dice of pork, ham, and smoked sausages braised with bacon, onion, and potato, served with sauerkraut.
Carapulha (Spanish) — Minced pork and ham mixed with chopped hard-boiled eggs and sliced Chorizo sausages, sprinkled with ground almonds and gratincs.
Entrees Volante et Mixte (Light Entrees). 263
Coratella d'agnello (Italian) — Lamb’s fry, blanched, cut in fine strips, and sauteed with onions, fines herbes, mushrooms, and white wine.
Esterhazy Rostbraten — Braised beef, with button onions and neatly cut vegetables, when done, reduce liquor, lie and finish with sour cream ; serve beef with vegetables round.
Gänseschwarz-Sauce (German) — A goose lightly browned and braised, with knuckle of veal and vegetables, when done, serve with liquor reduced and lie au sang d’oie.
Gänseweiss-Saur (German) — A goose cooked as above, sliced, placed in casserole, with liquor strained over and served cold.
Hamburger Rauchjieisch (German) — Hamburg smoked beef, boiled, and served with sauerkraut, onions, chestnuts, horseradish sauce.
Hirn-Mit-Ei (Austrian) — Calf’s brain sauteed with butter, chopped onion, and fines herbes, masked with lightly cooked scrambled eggs and a yolk in centre.
Kasseler Rippenspeer (German) — Pork cutlets farced with salpicon of apples, prunes, crumbs, lemon juice, and powdered cloves and sauteed.
Kif teles (Roumania) — Minced veal and pork with crumbs and blended with eggs, as steaks and sauteed, served with tomato sauce, fried onions, and tarragon.
Liederlione Worte (German) — Veal escallops, floured and sauteed, then masked with demigiace with a fried egg in centre, garnished with anchovy fillets, pickles, and Bearnaise sauce.
264 The New Practical Cookery Guide
Mehemehalon (Persian) — Marinated mutton, braised with mutton stock, prunes, shredded almonds and raisins, liquor lie and poured over.
Menestra (Spanish) — A stew of ham, onions, lettuce, pointes, pimentoes, French beans, peas ; when done, served with chopped white truffes and croutons round.
Moussaka— Braised boned loin of mutton, dressed with aubergine and tomatoes round, crumbs and cheese over and gratines.
Pöckelkamm (German) — Boiled smoked salt beef, served with sauerkraut, puree of peas and pommes de terre (potatoes).
Pörköll (Austrian) — Neat squares of pork, lamb, and veal sauteed with lard, onions, and garlic, seasoned with salt and paprika, flour to thicken, add stock, cook till done and serve with gniocchi garnish.
Stucchi (Italian) —Skewered, lightly sauteed chicken’s liver with lamb’s breads, slices of ham and truffe, masked with d’Uxelle, crumbed and grilled.
Tocartuă de Mieluł (Roumania) — Croquette mixture made of blanched lamb’s fry, seasoned and flavoured with onions and fennel, wrapped with caul, crumbed and sauteed, served with mashed potatoes.
Records on this page
Kasseler RippenspeerPoerkoell