Brown an onion, sliced in 2 tablespoonfuls
of butter ; add 2 tablespoonfuls of flour and
cook until frothy; add salt and pepper .and
I pint of stock made from bones and trim-
mings ; after boiling a few minutes add 3
cups of meat, nicely trimmed, turn into a
baking dish and cover with hot mashed po"
tato (reheated) ; brush over the potato with
the yolk of an ^gg diluted with a little milk✪ Shepherd's Pie,
brown in the oven and serve at once. — From
** The Boston Cooking School Magazine.**
6. — Tomato Pie.
Three cups of chopped cold beef or lamb.
Line a baking dish with cracker crumbs,
then add a layer of chopped meat seasoned
with salt, pepper and bits of butter, then a
layer of stewed tomato, then crumbs, meat
and tomato ; have the top layer cracker and
bits of butter ; moisten with gravy or milk✪ Tomato Pie to
about the consistency of scalloped oysters.
33
March*
7. — Fricassee of Ox Tails.
Wash and clean thoroughly 2 small ox
tails. Cut them into pieces about two inches
long, put them into stock and simmer until
tender. Do this the day before they are to
be used. Dip them in beaten tgg and
crumbs, season with salt and pepper and fry
a light brown. For the sauce thicken the
stock the ox tails were cooked in with flour
and add a wine-glass of sherry✪ Fricassee of Ox Tails ; pour over
the meat and serve.
8. — Chicken with Almond Sauce.
Cut up a young chicken as for fricassee ;
fry a golden brown in hot lard. Put the
chicken on a hot platter and make the sauce.
Thicken i tablespoon ful of the lard (in which
the chicken was fried) with i tablespoon of
flour; when the flour is cooked add i pint
of cream, i tablespoonful of finely chopped
parsley and i cupful of chopped blanched
almonds✪ Chicken with Almond Sauce. Let it boil for 5 minutes and pour
around the chicken.
9. — Croquettes a I'ltalienne.
Mix one pound of finely minced veal
with a bit of garlic and chives and a little
34
March*
chopped parsley ; pour yi a gill of scalded
milk over 8 ozs. of bread crumbs, letting it
stand lo minutes. Add J^ a tb. of finely
chopped almonds✪ Croquettes a l'Italienne, salt and pepi^er to taste.
Form into croquettes, dip into egg and
cracker dust and fry. Pile neatly on a hot
dish and ix)ur tomato sauce around them.
10. — Flounders a la Dresden.
Remove the fillets from a two lb. flounder,
season them with ^ a tablespoonful of salt
and ^ teaspoonful pepper; roll them up
cork-shaped, and tie with a string or fasten
with a toothpick. Melt i tablespoonful of
butter in a pan ; put in the fillets ; add i slice
of carrot, 2 slices of onion ; cover and cook
until done ; remove the fillets ; add ^ table-
spoonful flour to the sauce, stir and cook 3
minutes ; add ^ of a cup of water, y^ a tea-
spoonful beef extract, ^ an even teaspoonful
pepper, J^ a bay leaf; cook 5 minutes; mix
the yolks of 2 eggs with ^ gill of cream or
milk ; add it to the sauce ; add y^ tablespoon-
ful lemon juice✪ Flounders a la Dresden, stir 2 minutes, then strain
the sauce over the fillets and serve. — Mrs.
Gesine Lemcke.
35
^W
March*
II. — Eggs with Bread Sauce.
Put I heaping cupful of bread crumbs (the
centre of the bread) into a saucepan with a
cupful and a-half of milk, }^ a teaspoonful
of salt, a dash of cayenne and ^ a teaspoon-
ful of onion juice and simmer slowly until
thick and smooth, beating several times with
a spoon. Pour the sauce into a broad
shallow dish and break carefully over it J^ a
dozen eggs✪ Eggs with Bread Sauce. Place in a hot oven until the
eggs are set, then send quickly to the table.
—From <* Table Talk," Philadelphia.
12. — Kippered Herrings.
Wash the herrings and then dip in boiling
water for a few minutes. Broil over a clear
fire and serve on strips of toast.
13. — Ham Balls. ✪ Ham Balls
Page 10 · 8 recipe records 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
Brown an onion, sliced in 2 tablespoonfuls of butter ; add 2 tablespoonfuls of flour and cook until frothy; add salt and pepper .and I pint of stock made from bones and trimmings ; after boiling a few minutes add 3 cups of meat, nicely trimmed, turn into a baking dish and cover with hot mashed po" tato (reheated) ; brush over the potato with the yolk of an egg diluted with a little milk, brown in the oven and serve at once. — From ** The Boston Cooking School Magazine.**
6. — Tomato Pie.
Three cups of chopped cold beef or lamb. Line a baking dish with cracker crumbs, then add a layer of chopped meat seasoned with salt, pepper and bits of butter, then a layer of stewed tomato, then crumbs, meat and tomato ; have the top layer cracker and bits of butter ; moisten with gravy or milk to about the consistency of scalloped oysters.
March*
7. — Fricassee of Ox Tails.
Wash and clean thoroughly 2 small ox tails. Cut them into pieces about two inches long, put them into stock and simmer until tender. Do this the day before they are to be used. Dip them in beaten egg and crumbs, season with salt and pepper and fry a light brown. For the sauce thicken the stock the ox tails were cooked in with flour and add a wine-glass of sherry ; pour over the meat and serve.
8. — Chicken with Almond Sauce.
Cut up a young chicken as for fricassee ; fry a golden brown in hot lard. Put the chicken on a hot platter and make the sauce. Thicken i tablespoon ful of the lard (in which the chicken was fried) with i tablespoon of flour; when the flour is cooked add i pint of cream, i tablespoonful of finely chopped parsley and i cupful of chopped blanched almonds. Let it boil for 5 minutes and pour around the chicken.
9. — Croquettes a I'ltalienne.
Mix one pound of finely minced veal with a bit of garlic and chives and a little chopped parsley ; pour yi a gill of scalded milk over 8 ozs. of bread crumbs, letting it stand lo minutes. Add J^ a tb. of finely chopped almonds, salt and pepi^er to taste. Form into croquettes, dip into egg and cracker dust and fry. Pile neatly on a hot dish and pour tomato sauce around them.
10. — Flounders a la Dresden.
Remove the fillets from a two lb. flounder, season them with ^ a tablespoonful of salt and ^ teaspoonful pepper; roll them up cork-shaped, and tie with a string or fasten with a toothpick. Melt i tablespoonful of butter in a pan ; put in the fillets ; add i slice of carrot, 2 slices of onion ; cover and cook until done ; remove the fillets ; add ^ tablespoonful flour to the sauce, stir and cook 3 minutes ; add ^ of a cup of water, y^ a teaspoonful beef extract, ^ an even teaspoonful pepper, J^ a bay leaf; cook 5 minutes; mix the yolks of 2 eggs with ^ gill of cream or milk ; add it to the sauce ; add y^ tablespoonful lemon juice, stir 2 minutes, then strain the sauce over the fillets and serve. — Mrs. Gesine Lemcke.
March*
II. — Eggs with Bread Sauce.
Put I heaping cupful of bread crumbs (the centre of the bread) into a saucepan with a cupful and a-half of milk, }^ a teaspoonful of salt, a dash of cayenne and ^ a teaspoonful of onion juice and simmer slowly until thick and smooth, beating several times with a spoon. Pour the sauce into a broad shallow dish and break carefully over it J^ a dozen eggs. Place in a hot oven until the eggs are set, then send quickly to the table. —From <* Table Talk," Philadelphia.
12. — Kippered Herrings.
Wash the herrings and then dip in boiling water for a few minutes. Broil over a clear fire and serve on strips of toast.
13. — Ham Balls.
Records on this page
Shepherd's PieTomato PieFricassee of Ox TailsChicken with Almond SauceCroquettes a l'ItalienneFlounders a la DresdenEggs with Bread SauceHam Balls