FOR an excellent pigeon-pie for a
small family singe and draw three
birds, split them down the back,
wipe with a clean cloth, but do not wash.
Fry half a dozen slices of salt pork and
brown the pigeons in the pork-fat. Then
put them into a deep baking-dish, slice
a small onion, brown in the hot fat and
add a pint of stock and a tablespoonful
of flour✪ Pigeon Pie. Stir until slightly thick, then
strain over the pigeons. Cover them
tightly and cook for two hours in a
moderate oven. Remove the cover and
replace it with one of pie-crust. Bake
until brown.
JANUARY 9TH
**The mushrooms show his wit." — ^Pope.
FOR the large, highly-flavored and
substantial mushrooms there is no
better way of cooking than to
broil them. Carefully wash, peel, and
dry the mushrooms; pour over tHbm a
little melted butter, not hot» and put
6
them on ice for twenty minutes. When
chilled, broil upon an oyster broiler, first
on one side and then turn. About ten
minutes should be sufficient to cook
them. Serve upon delicately toasted
bread; season the last thing with salt
and pepper, a few drops of lemon- juice,
and a bit of butter on each mushroom.
JANUARY lOTH
''Mrs. Alexander Trott sat down to a fried sole,
maintenon cutlet, Madeira, and sundries."— Charles
Dickens (''Sketches by Boz").
IF you ask for sole in the American
market you will get flounder; but
the mode of preparation is the same
for both. To fry the fish acceptably,
first scrape it, cut off the head and fins,
wash in cold water, and wipe dry.
Sprinkle with salt, dip twice in beaten
egg and bread-crumbs, and fry brown
in boiling lard or dripping. Serve with
it on a separate dish a mayonnaise dress-
ing in which a tablespoonful of capers✪ Fried Sole
has been stirred. For frying fish a pan
of deep fat and a frying basket are de-
sirable.' Butter should not be used, and
oil is better than lard or drippings.
JANUARY iiTH
"Of all the dishes that the ingenuity of man has
invented, the truffled turkey or capon is the most
delicious. On this point there is no difference of
opinion."— Dr. Austin Flint ("Essays")-
DR. FLINT has not only given
the weight of his authc«ity to
truffled turkey as a gastronomic
delicacy, but has given a valuable sug-
gestion as to its preparation. "It is not
sufficient merely to fill a turkey with
truffles and cook it," he says, "the art
is to disseminate the flavor throughout
the muscular tissue of the bird. The
truffles should be of the best quality;
they should be carefully prepared and
seasoned ; and the bird should be stuffed
for days before it is cooked. In this
way the truffle has a fair chance." He
further adds that so admirable a dish
as the wild turkey of this country,
truffi, should be complimented by hav-
ing the preceding dishes arranged with
special reference to it, that the palate
may not be cloyed with ordinary flavors
before reaching it.
?
JANUARY I2TH
I
I
An olive, capers, or some better salad." — ^BsN
JONSON.
NOTHING is better than celery
salad. Cut fine white celery into
lengths of an inch and a half or
two inches, splitting the ends, so that,
when thrown into ice-water for half an
hour they will curl back ; when ready to
use mix with the celery a large table-
spoon of mayonnaise dressing, heap
lightly in a salad-bowl and put over the
top more of the mayonnaise through
which has been stirred a tablespoonful
of capers. A border of stoned olives or
pimolas✪ Celery Salad is not only an attractive garnish,
but an improvement to the flavor.
JANUARY 13TH
"Butter ill melted — ^that commonest of kitchen
failmes — ^puts me beside my tenor." — Chasles
Lamb.
MELTED butter, or "Butter
Sauce" for fish is made by melt-
ing in a saucepan one table-
spoonful of good butter, and as it melts
stirring in the same quantity of flour.
When thoroughly blended pour in a
9
Page 3 · 6 recipe records on this page
Presented as published in 1904. 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
FOR an excellent pigeon-pie for a small family singe and draw three birds, split them down the back, wipe with a clean cloth, but do not wash. Fry half a dozen slices of salt pork and brown the pigeons in the pork-fat. Then put them into a deep baking-dish, slice a small onion, brown in the hot fat and add a pint of stock and a tablespoonful of flour. Stir until slightly thick, then strain over the pigeons. Cover them tightly and cook for two hours in a moderate oven. Remove the cover and replace it with one of pie-crust. Bake until brown.
JANUARY 9TH
**The mushrooms show his wit." — ^Pope.
FOR the large, highly-flavored and substantial mushrooms there is no better way of cooking than to broil them. Carefully wash, peel, and dry the mushrooms; pour over them a little melted butter, not hot» and put
them on ice for twenty minutes. When chilled, broil upon an oyster broiler, first on one side and then turn. About ten minutes should be sufficient to cook them. Serve upon delicately toasted bread; season the last thing with salt and pepper, a few drops of lemon- juice, and a bit of butter on each mushroom.
JANUARY lOTH
''Mrs. Alexander Trott sat down to a fried sole, maintenon cutlet, Madeira, and sundries."— Charles Dickens (''Sketches by Boz").
IF you ask for sole in the American market you will get flounder; but the mode of preparation is the same for both. To fry the fish acceptably, first scrape it, cut off the head and fins, wash in cold water, and wipe dry. Sprinkle with salt, dip twice in beaten egg and bread-crumbs, and fry brown in boiling lard or dripping. Serve with it on a separate dish a mayonnaise dressing in which a tablespoonful of capers has been stirred. For frying fish a pan of deep fat and a frying basket are desirable.' Butter should not be used, and oil is better than lard or drippings.
JANUARY iiTH
"Of all the dishes that the ingenuity of man has invented, the truffled turkey or capon is the most delicious. On this point there is no difference of opinion."— Dr. Austin Flint ("Essays")-
DR. FLINT has not only given the weight of his authority to truffled turkey as a gastronomic delicacy, but has given a valuable suggestion as to its preparation. "It is not sufficient merely to fill a turkey with truffles and cook it," he says, "the art is to disseminate the flavor throughout the muscular tissue of the bird. The truffles should be of the best quality; they should be carefully prepared and seasoned ; and the bird should be stuffed for days before it is cooked. In this way the truffle has a fair chance." He further adds that so admirable a dish as the wild turkey of this country, truffled, should be complimented by having the preceding dishes arranged with special reference to it, that the palate may not be cloyed with ordinary flavors before reaching it.
?
JANUARY I2TH
An olive, capers, or some better salad." — Ben Jonson.
NOTHING is better than celery salad. Cut fine white celery into lengths of an inch and a half or two inches, splitting the ends, so that, when thrown into ice-water for half an hour they will curl back ; when ready to use mix with the celery a large tablespoon of mayonnaise dressing, heap lightly in a salad-bowl and put over the top more of the mayonnaise through which has been stirred a tablespoonful of capers. A border of stoned olives or pimolas is not only an attractive garnish, but an improvement to the flavor.
JANUARY 13TH
"Butter ill melted — ^that commonest of kitchen failmes — ^puts me beside my tenor." — Charles Lamb.
MELTED butter, or "Butter Sauce" for fish is made by melting in a saucepan one tablespoonful of good butter, and as it melts stirring in the same quantity of flour. When thoroughly blended pour in a
Records on this page
Broiled MushroomsPigeon PieFried SoleFried FishCelery SaladMelted Butter Sauce