Take 8 or 9 rib chops, and trim them
neatly ; have ready some finely chopped onion
and parsley, sprinkle each chop on both
sides with this, also salt and pepper, and beat
lightly with a broad knife or wooden paddle,
to make all adhere. Dip each one into
slightly beaten tg%y then roll in fine bread
crumbs; let stand for 5 minutes, then dip
into melted butter, and roll again in the
crumbs. Arrange in a wire broiler and broil
for from five to seven minutes over a clear
fire. Chop fine 2 large onions, place in a
stewpan with i tablespoonful of butter, and
cook very slowly until well colored; add i
tablespoonful of flqur and stir and brown
again, then add slowly i^ cups of beef
stock, and two tablespoonful s of vinegar.
When smooth and thick simmer until re-
duced to I cupful, then add i scant tea-
1
January*
spoonful of mixed mustard, salt and pepper
to taste. Pour this around the chops as they
are dished.— From ** Table Talk," Philadel-
phia.
2. — Creamed Oysters.
One pt. of cream, i qt. of oysters, a slice of
onion, a tablespoonful of flour, salt and
pepper to taste and a pinch of mace. Let
the cream with the mace and onion come to
a boil. Mix the flour with a little cold
water, and stir it into the boiling cream.
Let the oysters come to a boil in their own
liquor, drain off* all the liquor, and turn the
oysters into the cream, and serve with strips
of toast.
3. — Breakfast Chicken.
Cut the chicken in pieces as for fricassee.
Dip the pieces in beaten eggy and then in
fiWQ bread crumbs. Season with pepper,
salt and a very little fine sage (if you like the
flavor). Put them in the dripping-pan with
bits of butter over them, and a little water in
the pan. Bake slowly until they are done.
Make a rich gravy in the dripping-pan after
the chicken is taken out.
2
Januaty,
4. — Lobster Cutlets.
Boil a lobster, keep the fat and coral by
themselves. Chop the meat fine ; rub it still
finer with a wooden spoon ; moisten it with a
tablespoonful of butter, and cream enough to
make it moist ; add a handful of bread
crumbs ; season with mace, salt and pepper.
Make it into shape, roll in egg and cracker
dust, and fry in hot fat. Make a sauce of
the green and white fat with the coral rubbed
very fine, to give it color, and smooth it with
a tablespoonful of butter ; season with mace
and pepper. Have a gill of drawn butter in
a cup set in hot water ; stir the lobster mix-
ture into the drawn butter ; heat it hot, but
do not let it boil ; add the juice of half
a lemon the last thing. Put the cutlets
on a hot dish and pour the sauce around
them.
5. — Liver and Bacon.
Saute the liver in a little bacon fat, and
when done make a little gravy from it with
flour and hot water. Heat a clean pan, drop
in slices of bacon of wafer-like thickness. If
the pan is very hot they will curl up into rolls,
3
January.
and by turning with a fork will be brown in
a few minutes. Arrange around the liver and
add a garnish of parsley.
6. — Beef Heart Saute. ✪ Lobster Cutlets
Page 1 · 1 recipe record on this page
Presented as published in 1901. 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
Take 8 or 9 rib chops, and trim them neatly ; have ready some finely chopped onion and parsley, sprinkle each chop on both sides with this, also salt and pepper, and beat lightly with a broad knife or wooden paddle, to make all adhere. Dip each one into slightly beaten egg then roll in fine bread crumbs; let stand for 5 minutes, then dip into melted butter, and roll again in the crumbs. Arrange in a wire broiler and broil for from five to seven minutes over a clear fire. Chop fine 2 large onions, place in a stewpan with i tablespoonful of butter, and cook very slowly until well colored; add i tablespoonful of flour and stir and brown again, then add slowly i^ cups of beef stock, and two tablespoonfuls of vinegar. When smooth and thick simmer until reduced to I cupful, then add i scant tea-
January*
spoonful of mixed mustard, salt and pepper to taste. Pour this around the chops as they are dished.— From ** Table Talk," Philadelphia.
2. — Creamed Oysters.
One pt. of cream, i qt. of oysters, a slice of onion, a tablespoonful of flour, salt and pepper to taste and a pinch of mace. Let the cream with the mace and onion come to a boil. Mix the flour with a little cold water, and stir it into the boiling cream. Let the oysters come to a boil in their own liquor, drain off* all the liquor, and turn the oysters into the cream, and serve with strips of toast.
3. — Breakfast Chicken.
Cut the chicken in pieces as for fricassee. Dip the pieces in beaten egg and then in fine bread crumbs. Season with pepper, salt and a very little fine sage (if you like the flavor). Put them in the dripping-pan with bits of butter over them, and a little water in the pan. Bake slowly until they are done. Make a rich gravy in the dripping-pan after the chicken is taken out.
Januaty,
4. — Lobster Cutlets.
Boil a lobster, keep the fat and coral by themselves. Chop the meat fine ; rub it still finer with a wooden spoon ; moisten it with a tablespoonful of butter, and cream enough to make it moist ; add a handful of bread crumbs ; season with mace, salt and pepper. Make it into shape, roll in egg and cracker dust, and fry in hot fat. Make a sauce of the green and white fat with the coral rubbed very fine, to give it color, and smooth it with a tablespoonful of butter ; season with mace and pepper. Have a gill of drawn butter in a cup set in hot water ; stir the lobster mixture into the drawn butter ; heat it hot, but do not let it boil ; add the juice of half a lemon the last thing. Put the cutlets on a hot dish and pour the sauce around them.
5. — Liver and Bacon.
Saute the liver in a little bacon fat, and when done make a little gravy from it with flour and hot water. Heat a clean pan, drop in slices of bacon of wafer-like thickness. If the pan is very hot they will curl up into rolls,
January.
and by turning with a fork will be brown in a few minutes. Arrange around the liver and add a garnish of parsley.
6. — Beef Heart Saute.
Records on this page
Lobster Cutlets