THE cheap perch may be made into
a tempting dish for luncheon or
dinner when stewed and served
with an oyster sauce. Put half a dozen
perch into a kettle with half a pint of
boiling water, in which has been dissolved
a teaspoonful of salt. Cook five minutes.
To make the sauce, heat twenty-five oys-
ters in their liquor. When they begin to
boil take out the oysters and skim the
liquor. Add to it a cupful of sweet milk
and cream, and when it boils add a table-
spoonful of butter and flour rubbed to-
gether. Season with salt and pepper;
add the oysters, let it boil up once. Pour
the sauce in a dish and add the fish.
AUGUST 2STH
"An exquisite and poignant sauce, for which I'll
say unto my cook, 'Tnere's gold, go forth and be a
knight' "—Ben Jonson ("The Mchemist").
BfiARNAISE sauce is the most
delicate of poignant sauces to eat
with fish or to serve with any kind
of meat or fish croquettes. It is made
148
of the yolks of four eggs, four table-
spoonfuls of butter, half a teaspoonful
of vinegar, a dash of cayenne pepper,
three teaspoonfuls of lemon juice and
one of tarragon vinegar, one teaspoonful
of onion juice, one of chopped parsley
and one of capers. Stir the butter in a
hot cup until creamy; add the beaten
yolks of the eggs. Then add all the
other ingredients, except the parsley and
capers, and beat again. Cook over boil-
ing water for three minutes, stirring
constantly; add the parsley and capers,
and serve at once.
AUGUST 26th
''Miss Barker, in her former sphere, had, I dare
say, been made acquainted with the beverage they
call cherry-brandy." — ^Mss. Gaskell (" CraiSord").
THE wild cherries are used for
the cherry brandy or "cherry
bounce" so familiar to readers of
English novels. Wash the cherries;
crush them slightly, and allow five table-
spocHifuls of sugar to each quart jar;
when the cherries and sugar are well
mixed in the jars, pour in as much good
brandy✪ Cherry Brandy as will percolate through the
spaces not filled by the fruit. Renew as
it becomes absorbed, until the liquor
149
stands on top. Screw on the covers and
leave for four months. Then turn the
contents into a bowl; crush with a po-
tato masher. Excellent for coughs and
to serve as an after-dinner liqueur.
AUGUST 27TH
"My wife desired some damsonsi and made me
climb." — ^Shakespeare ("Hemy IV.").
DAMSONS should be either
scalded and the skins removed or
pricked in many places with a
large needle. Weigh the fruit and allow
to each pound three-quarters of a pound
of sugar. Make a syrup by adding a
cupful of water to each pound of sugar,
and let it come to the boiling point.
When it boils, skim it till clear and put
in the plums a few at a time. When
they are soft, lift them carefully into
jars and let the syrup simmer gently for
three-quarters of an hour, or until it has
thickened to sufficient richness.
ISO
AUGUST 28th
"She sat down in solitude to cold tea and the
drum-sticks of the chicken." — ^Mss. Gaskell
("Wives and Daughters").
FOR chicken maitre d'hotel put
into the chafing dish a tablespoon-
ful of butter, and when hot add the
chicken; cook until a light brown on
each side ; season with salt and paprika ;
squeeze over the meat the juice of a
lemon ; add a little parsley or watercress,
and serve.
AUGUST 29TH
" *Why, what am I a-thinking ofl' said Toby.
'I shall forget my own name next. It's tripe I'"
Charles Dickens ("The Chimes").
SOMETIMES tripe by another
name is agreeable to those who
have eaten it soggy, half-cooked,
and cold, and still retain the gloomy
recollection. Cooked as follows, they
would not recognize it: Soak the tripe
six hours, scrape clean, and simmer for
three hours longer. Then cut it into dice
and fry it in hot fat with some minced
chives. Cover it with boiling water, add
a couple of tomatoes, a stalk of celery,
chopped, and a spoonful of chopped pars-
151
✪ Tripe Stew
Page 41 · 4 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
THE cheap perch may be made into a tempting dish for luncheon or dinner when stewed and served with an oyster sauce. Put half a dozen perch into a kettle with half a pint of boiling water, in which has been dissolved a teaspoonful of salt. Cook five minutes. To make the sauce, heat twenty-five oysters in their liquor. When they begin to boil take out the oysters and skim the liquor. Add to it a cupful of sweet milk and cream, and when it boils add a tablespoonful of butter and flour rubbed together. Season with salt and pepper; add the oysters, let it boil up once. Pour the sauce in a dish and add the fish.
AUGUST 2STH
"An exquisite and poignant sauce, for which I'll say unto my cook, 'Tnere's gold, go forth and be a knight' "—Ben Jonson ("The Mchemist").
Béarnaise sauce is the most delicate of poignant sauces to eat with fish or to serve with any kind of meat or fish croquettes. It is made
of the yolks of four eggs, four tablespoonfuls of butter, half a teaspoonful of vinegar, a dash of cayenne pepper, three teaspoonfuls of lemon juice and one of tarragon vinegar, one teaspoonful of onion juice, one of chopped parsley and one of capers. Stir the butter in a hot cup until creamy; add the beaten yolks of the eggs. Then add all the other ingredients, except the parsley and capers, and beat again. Cook over boiling water for three minutes, stirring constantly; add the parsley and capers, and serve at once.
AUGUST 26th
''Miss Barker, in her former sphere, had, I dare say, been made acquainted with the beverage they call cherry-brandy." — Mrs. Gaskell ("Cranford").
THE wild cherries are used for the cherry brandy or "cherry bounce" so familiar to readers of English novels. Wash the cherries; crush them slightly, and allow five tablespoonfuls of sugar to each quart jar; when the cherries and sugar are well mixed in the jars, pour in as much good brandy as will percolate through the spaces not filled by the fruit. Renew as it becomes absorbed, until the liquor
stands on top. Screw on the covers and leave for four months. Then turn the contents into a bowl; crush with a potato masher. Excellent for coughs and to serve as an after-dinner liqueur.
AUGUST 27TH
"My wife desired some damsonsi and made me climb." — ^Shakespeare ("Hemy IV.").
DAMSONS should be either scalded and the skins removed or pricked in many places with a large needle. Weigh the fruit and allow to each pound three-quarters of a pound of sugar. Make a syrup by adding a cupful of water to each pound of sugar, and let it come to the boiling point. When it boils, skim it till clear and put in the plums a few at a time. When they are soft, lift them carefully into jars and let the syrup simmer gently for three-quarters of an hour, or until it has thickened to sufficient richness.
ISO
AUGUST 28th
"She sat down in solitude to cold tea and the drum-sticks of the chicken." — ^Mss. Gaskell ("Wives and Daughters").
FOR chicken maitre d'hotel put into the chafing dish a tablespoonful of butter, and when hot add the chicken; cook until a light brown on each side ; season with salt and paprika ; squeeze over the meat the juice of a lemon ; add a little parsley or watercress, and serve.
AUGUST 29TH
" *Why, what am I a-thinking ofl' said Toby. 'I shall forget my own name next. It's tripe I'" Charles Dickens ("The Chimes").
SOMETIMES tripe by another name is agreeable to those who have eaten it soggy, half-cooked, and cold, and still retain the gloomy recollection. Cooked as follows, they would not recognize it: Soak the tripe six hours, scrape clean, and simmer for three hours longer. Then cut it into dice and fry it in hot fat with some minced chives. Cover it with boiling water, add a couple of tomatoes, a stalk of celery, chopped, and a spoonful of chopped pars-
Records on this page
Chicken Maitre d'HôtelCherry BrandyBéarnaise SauceTripe Stew