Hashed Pork. — Cut the cold meat into thin slices
and season with salt and pepper to taste. Fry one
onion in a little fat or butter to a nice brown colour,
add the slices of pork and fry a little. Place it
all in a stew-pan with a tablespoonful of vinegar, a
pinch of mace, and sprinkle with flour; moisten with
a little gravy✪ Hashed Pork and allow it to stew for one hour.
Dress on a hot dish and garnish with sippets; of
toasted bread, and serve.
Roast Breast of Veal. — First take the tendons out
of the breast of veal intended to be dressed, and reserve
them for an entree; then bone it completely, cut the
ends square and trim it. Place about one pound of
well-seasoned veal stuffing along the centre of the
inner part, roll the veal up tightly, so as to secure the
stuffing in the middle; fasten it with a string and
small skewers. Put it in a hot oven, previously cover¬
ing it with a buttered pape✪ Roast Breast of Vealr. Dish it up and send it to
table with some brown melted butter.
GAS COOKERY BOOK.
8l
tK^gC°n ^ tC a * Anglaise. — Draw, truss, and singe
fee y°Hn£5 pigeons, then stuff them with the livers,
mixed with some parsley, chopped finely, a small
piece of butter, pepper and salt to taste. Cover the
bottom of dish with a rather large scallop of beef.
rhnnn.H 61" ^°m U,'e fillet or rumP, season with
OvfP*hd PaifS ey ,and. mushrooms, pepper and salt.
Over these place the pigeons, and between each pigeon
put the yolk of an egg boiled hard, placing two or
three in the centre also. Add some white or brown
sauce in sufficient quantity to produce a sauce for the
dish, or the sauce may be substituted with some gravy,
p fhin11® seasoning, cover the pie with puff paste,
until fh ^ ?Ve" a?d P 3Ce Under the browning shelf
ton of /lfr. PaStry.'s d°n<r; Then stand the pie on the
top of the browning shelf, and turn the gas nearly out.
Rissoles.— Roll very thinly some dripping or butter
pastry, and cut it into rounds the size of a teacup.
Mince some meat, season it and add a little broth to
moisten it; wet the edges of the rounds, put a little
mince into each, and fold them over. Cover with eocr
and breadcrumbs and fry in a saucepan. Garnish
with fried parsley and serve hot.
Ducks, Stewed, and Peas* — Put two ounces of
butter, in a stewpan on the gas. When melted,
mix in two ounces of flour, and seasoning,
add a quart of good broth or gravy. Stir
the sauce all the time, and when it boils put
the ducks, trussed for boiling, into it, and also a quart
of young peas and a sprig of parsley and green onions.
Allow these to stew very gently on the small jets
for about one hour. When the ducks are done
take them out of the sauce, boil it down to its proper
consistency, pour the peas and sauce over the ducks
previously dished up, and serve.
Curried Chicken.— Cut up a chicken into ten pieces,
that is, two wings, two pieces of the breast, two of
82 THE HOUSEHOLD
1 ✪ Curried Chicken
Page 43 · 3 recipe records on this page
Presented as published in 1900. 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
Hashed Pork. — Cut the cold meat into thin slices and season with salt and pepper to taste. Fry one onion in a little fat or butter to a nice brown colour, add the slices of pork and fry a little. Place it all in a stew-pan with a tablespoonful of vinegar, a pinch of mace, and sprinkle with flour; moisten with a little gravy and allow it to stew for one hour. Dress on a hot dish and garnish with sippets of toasted bread, and serve.
Roast Breast of Veal. — First take the tendons out of the breast of veal intended to be dressed, and reserve them for an entree; then bone it completely, cut the ends square and trim it. Place about one pound of well-seasoned veal stuffing along the centre of the inner part, roll the veal up tightly, so as to secure the stuffing in the middle; fasten it with a string and small skewers. Put it in a hot oven, previously cover¬ ing it with a buttered paper. Dish it up and send it to table with some brown melted butter.
Pigeon a l'Anglaise. — Draw, truss, and singe the young pigeons, then stuff them with the livers, mixed with some parsley, chopped finely, a small
piece of butter, pepper and salt to taste. Cover the bottom of dish with a rather large scallop of beef.
Chopped beef from the fillet or rump, season with chopped parsley and mushrooms, pepper and salt. Over these place the pigeons, and between each pigeon put the yolk of an egg boiled hard, placing two or three in the centre also. Add some white or brown sauce in sufficient quantity to produce a sauce for the dish, or the sauce may be substituted with some gravy, p thin the seasoning, cover the pie with puff paste, until the oven and place under the browning shelf
ton of the pastry's done; Then stand the pie on the top of the browning shelf, and turn the gas nearly out.
Rissoles.— Roll very thinly some dripping or butter pastry, and cut it into rounds the size of a teacup. Mince some meat, season it and add a little broth to moisten it; wet the edges of the rounds, put a little mince into each, and fold them over. Cover with egg and breadcrumbs and fry in a saucepan. Garnish with fried parsley and serve hot.
Ducks, Stewed, and Peas* — Put two ounces of butter, in a stewpan on the gas. When melted, mix in two ounces of flour, and seasoning, add a quart of good broth or gravy. Stir the sauce all the time, and when it boils put the ducks, trussed for boiling, into it, and also a quart of young peas and a sprig of parsley and green onions. Allow these to stew very gently on the small jets for about one hour. When the ducks are done take them out of the sauce, boil it down to its proper consistency, pour the peas and sauce over the ducks previously dished up, and serve.
Curried Chicken.— Cut up a chicken into ten pieces, that is, two wings, two pieces of the breast, two of
Records on this page
Hashed PorkRoast Breast of VealCurried Chicken