3.5. Sheep’s Trotters StufiFed.^ — Parboil, cut off the foot, and
carefully remove the long bone of the leg. Fill its jilaco with a
farce of croquet meat, or any kind of seasoning. Skewer the ends,
or stoj) tliem with stiff mashed potato. Lay the trotters in a stew-
pan with 1 unit of butter, 3 of good gravy, a clove of garlic, and
4 units of wine. Stew till tender, and serve with sippets of puff
paste, or witli spinach, to which 1 unit of vinegar✪ Sheep’s Trotters Stuffed has been added.
If sorrel is procurable, use that.
Housekeeper and Cook 267
so Shetiherd’s Pie— This is a form of potato pie made with
0? it n”ri'?
fine and seasoned with pepper and salt✪ Shepherd’s Pie.
37. Souffld of Brains.— Take a sheep’s brain and parboil in salt
vinegar, and water. Remove all skin, beat well with
* a miit of chopped parsley and some salt and pepper Add 3 units
volk of egg well beaten, and just before putting into the oven 3 units
If white whisked to a froth. Pour into a souffle dish in which a tiii
of black Leicestershire mushroom has been arranged, and bake toi
a few minutes only.
38. Toad in the Hole.— Sixteen units (solid) of rump steak and
an ox kidney. Scald the kidney, skin, and cut the steak into collops.
Season with pepper and salt, and fry brown over a sharp fire. Ac c
a little water to the glaze in the frying-pan, or a little stock, and ^ a
unit of catsup. Lay the kidney and collops in a pie-dish, and pour
the gravy over. Make a batter of 20 units of milk, 3 of noui^ and
4 of eggs. Beat well for at least ten minutes to make it light,
season with salt and nutmeg, pour it over the collops, and bake.
39. Veal or Chicken Cakes.— Thirty-two units (solid) of veal
or chicken cut into neat fillets, and 4 oz. of lean bacon. Decorate a
mould, lay in alternate layers of sliced hard-boiled eggs, meat,
bacon, and chopped parsley. When full, pour in as much good
clear gravy✪ Veal or Chicken Cakes as the mould will hold. Bake for an hour. W hen
cooked, weight it well as for brawn, and serve cold.
40. Veal or Chicken Fladeln.— Take some cold chicken, mince
and season highly. At least six hours before they are wanted make
some small, i-atlier thick, pancakes, which must be cooked only
on one side. Just before dinner cut those into neat squares or
rounds about the size of a small saucer. Fill with mince, as in
turnovers. Egg, crumb, and fry. This is a German variety of
kromeskys. It can be varied many ways by making the fladeln
with sauces, or by egging and crumbing these and then frying in
boiling fat. For instance, cut two heart-shaped pieces of pancake,
dust over with grated cheese, make into a sandwich with a mince
of chicken made with cream, egg, crumb, and fry. Brush a little
licjuid glaze over one side, dip in grated ham ; the other in grated
yolk of egg✪ Veal or Chicken Fladeln.
41. Veal, Chicken, or Rabbit au Gratin. — Cut your meat
into joints or squares. Lay a foundation of dry stuffing (see Miscel-
laneous) on the bottom of a pie-dish, then a layer of meat, and so
on till the dish is nearly full. Pour in water or weak stock to
cover, and put a thick layer of plain fried bread-crumbs✪ Veal, Chicken, or Rabbit au Gratin on the top.
Bake half-an-hour (excellent).
CHAPTER XXVII
high-class i<:ntrees and garnishes
Page 184 · 8 recipe records on this page
Presented as published in 1898. 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
A modernized reading is not available for this page yet. You are seeing the original text.
3.5. Sheep’s Trotters StufiFed.^ — Parboil, cut off the foot, and
carefully remove the long bone of the leg. Fill its jilaco with a
farce of croquet meat, or any kind of seasoning. Skewer the ends,
or stoj) tliem with stiff mashed potato. Lay the trotters in a stew-
pan with 1 unit of butter, 3 of good gravy, a clove of garlic, and
4 units of wine. Stew till tender, and serve with sippets of puff
paste, or witli spinach, to which 1 unit of vinegar has been added.
If sorrel is procurable, use that.
Housekeeper and Cook 267
so Shetiherd’s Pie— This is a form of potato pie made with
0? it n”ri'?
fine and seasoned with pepper and salt.
37. Souffld of Brains.— Take a sheep’s brain and parboil in salt
vinegar, and water. Remove all skin, beat well with
* a miit of chopped parsley and some salt and pepper Add 3 units
volk of egg well beaten, and just before putting into the oven 3 units
If white whisked to a froth. Pour into a souffle dish in which a tiii
of black Leicestershire mushroom has been arranged, and bake toi
a few minutes only.
38. Toad in the Hole.— Sixteen units (solid) of rump steak and
an ox kidney. Scald the kidney, skin, and cut the steak into collops.
Season with pepper and salt, and fry brown over a sharp fire. Ac c
a little water to the glaze in the frying-pan, or a little stock, and ^ a
unit of catsup. Lay the kidney and collops in a pie-dish, and pour
the gravy over. Make a batter of 20 units of milk, 3 of noui^ and
4 of eggs. Beat well for at least ten minutes to make it light,
season with salt and nutmeg, pour it over the collops, and bake.
39. Veal or Chicken Cakes.— Thirty-two units (solid) of veal
or chicken cut into neat fillets, and 4 oz. of lean bacon. Decorate a
mould, lay in alternate layers of sliced hard-boiled eggs, meat,
bacon, and chopped parsley. When full, pour in as much good
clear gravy as the mould will hold. Bake for an hour. W hen
cooked, weight it well as for brawn, and serve cold.
40. Veal or Chicken Fladeln.— Take some cold chicken, mince
and season highly. At least six hours before they are wanted make
some small, i-atlier thick, pancakes, which must be cooked only
on one side. Just before dinner cut those into neat squares or
rounds about the size of a small saucer. Fill with mince, as in
turnovers. Egg, crumb, and fry. This is a German variety of
kromeskys. It can be varied many ways by making the fladeln
with sauces, or by egging and crumbing these and then frying in
boiling fat. For instance, cut two heart-shaped pieces of pancake,
dust over with grated cheese, make into a sandwich with a mince
of chicken made with cream, egg, crumb, and fry. Brush a little
licjuid glaze over one side, dip in grated ham ; the other in grated
yolk of egg.
41. Veal, Chicken, or Rabbit au Gratin. — Cut your meat
into joints or squares. Lay a foundation of dry stuffing (see Miscel-
laneous) on the bottom of a pie-dish, then a layer of meat, and so
on till the dish is nearly full. Pour in water or weak stock to
cover, and put a thick layer of plain fried bread-crumbs on the top.
Bake half-an-hour (excellent).
CHAPTER XXVII
high-class i<:ntrees and garnishes