Take 3 green peppers, wash them, then
put them in hot grease and blanch until
tender. Remove from the fire and again
wipe the skins with a cloth. Cut off the tops
and take out the seeds. Take i oz. of
butter, chop up a few shallots and fry in the
butter, adding a few chopped mushrooms.
Season with tomato pur6e, thickened with
bread crumbs✪ Stuffed Peppers, and put this filling into the
peppers. Place on the dish and serve with
bechamel sauce. — From *' Table Talk," Phil-
adelphia.
21. — Com Beef Hash.
Chop fine sufficient cold corn beef to make
I pt. Cold boiled potatoes in the same
quantity. Mix meat and potatoes together ;
put them in a saucepan with a tablespoonful
of butter, teaspoonful of onion juice, a cup
of stock and saltspoonful of pepper✪ Corn Beef Hash, stir con-
stantly but carefully until it just comes to the
boiling point ; serve at once on buttered toast.
—From "Table Talk," Philadelphia.
52
ApriL
22. — Ham Croquettes.
Take 2 cups of fine-minced ham, or better
I cup of ham and i of veal, mix well with ^
cup of bread crumbs. Add 2 tablespoonfuls
of stock and season with i teaspoonful of salt
and ^ teaspoonful of pepper. Add the
yolks of 2 eggs✪ Ham Croquettes, make into small balls, cover
with tgg and bread crumbs and fry. — From
"Table Talk," Philadelphia.
23. — Devilled Oysters.
Put the oysters (about 50) into a saucepan
and bring to the boiling point. Drain them,
saving the liquor. Chop the oysters fine, add
them to the liquor. Rub together 2 table-
spoonfuls each of butter and flour. Stir this
into the oysters until smooth and boiling.
Add 4 tablespoonfuls of cream beaten with
the yolks of 4 eggs. Take from the fire be-
fore adding the last ingredients. Add a tea-
spoonful salt and a grain of cayenne. Fill
into individual dishes, cover lightly with
crumbs and brown in the oven. They must
be browned very quickly or they will curdle.
Serve at once.— From "Table Talk," Phila-
delphia.
53
April*
24. — Ragout of Beef and Tomato.
Cut cold beef into small cubes ; to each pt.
allow a gill of strained tomato. Put the
tomato into the pan with a tablespoonful of
butter, a pinch of salt and a little onion juice ;
bring these to boiling point, add the beef, let
it get very hot and serve.
25. — Mutton Cutlets with Mushrooms.
Take the bones from mutton chops, and
use the round lean portions. Brush them
with melted butter and broil. Serve them on
rounds of toasted bread, with mushroom
sauce poured over. Sauce. — One pint of
mushrooms, peel them and cut them in pieces,
season and cook them in cream or milk for
10 minutes.
26. — Cream Hash.
Make a cream sauce with i tablespoonful
each of butter and flour and }4 a pint of milk.
Stir until it boils ; add salt and pepper, then
stir in carefully i pint of cold meat (veal or
chicken). Heap the hash on toasted bread
and cap each with a poached egg ; serve at
once.
54
ApriL
27. — Tongue and Tomato Sauce.
Chop cold tongue very fine, put it in a
saucepan, with i tablespoonful of butter.
When very hot heap on toasted bread and
pour thin tomato sauce over it.
28, — Onion Omelet.
Make a plain omelet with 6 eggs, and
before folding over, add i small Spanish
onion, chopped fine and fried in a little
butter ; serve at once.
29. — Tripe with Ojrsters.
Simmer ^^ a lb. of well-washed tripe for
% of an hour in slightly salted water ; take
out the tripe ; add to the water in which the
tripe was cooked, a little butter, flour, salt
and pepper. Return the tripe and a dozen
oysters, simmer until the oysters are cooked
and serve,
30. — Duck and Currant Jelly.
Cut cold roast duck into small pieces ; put
them into a saucepan, with a tablespoonful
of butter ; let it simmer until very hot ; add
2 tablespoonfuls of jelly and a ]4 teaspoonful
of mixed mustard stirred into the jelly; mix
all together ; serve with toast points.
65
MAY,
✪ Devilled Oysters
Page 15 · 13 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
Take 3 green peppers, wash them, then put them in hot grease and blanch until tender. Remove from the fire and again wipe the skins with a cloth. Cut off the tops and take out the seeds. Take i oz. of butter, chop up a few shallots and fry in the butter, adding a few chopped mushrooms. Season with tomato puree, thickened with bread crumbs, and put this filling into the peppers. Place on the dish and serve with bechamel sauce. — From *' Table Talk," Philadelphia.
21. — Com Beef Hash.
Chop fine sufficient cold corn beef to make I pt. Cold boiled potatoes in the same quantity. Mix meat and potatoes together ; put them in a saucepan with a tablespoonful of butter, teaspoonful of onion juice, a cup of stock and saltspoonful of pepper, stir constantly but carefully until it just comes to the boiling point ; serve at once on buttered toast. —From "Table Talk," Philadelphia.
ApriL
22. — Ham Croquettes.
Take 2 cups of fine-minced ham, or better I cup of ham and i of veal, mix well with ^ cup of bread crumbs. Add 2 tablespoonfuls of stock and season with i teaspoonful of salt and ^ teaspoonful of pepper. Add the yolks of 2 eggs, make into small balls, cover with egg and bread crumbs and fry. — From "Table Talk," Philadelphia.
23. — Devilled Oysters.
Put the oysters (about 50) into a saucepan and bring to the boiling point. Drain them, saving the liquor. Chop the oysters fine, add them to the liquor. Rub together 2 tablespoonfuls each of butter and flour. Stir this into the oysters until smooth and boiling. Add 4 tablespoonfuls of cream beaten with the yolks of 4 eggs. Take from the fire before adding the last ingredients. Add a teaspoonful salt and a grain of cayenne. Fill into individual dishes, cover lightly with crumbs and brown in the oven. They must be browned very quickly or they will curdle. Serve at once.— From "Table Talk," Philadelphia.
April*
24. — Ragout of Beef and Tomato.
Cut cold beef into small cubes ; to each pt. allow a gill of strained tomato. Put the tomato into the pan with a tablespoonful of butter, a pinch of salt and a little onion juice ; bring these to boiling point, add the beef, let it get very hot and serve.
25. — Mutton Cutlets with Mushrooms.
Take the bones from mutton chops, and use the round lean portions. Brush them with melted butter and broil. Serve them on rounds of toasted bread, with mushroom sauce poured over. Sauce. — One pint of mushrooms, peel them and cut them in pieces, season and cook them in cream or milk for 10 minutes.
26. — Cream Hash.
Make a cream sauce with i tablespoonful each of butter and flour and }4 a pint of milk. Stir until it boils ; add salt and pepper, then stir in carefully i pint of cold meat (veal or chicken). Heap the hash on toasted bread and cap each with a poached egg ; serve at once.
ApriL
27. — Tongue and Tomato Sauce.
Chop cold tongue very fine, put it in a saucepan, with i tablespoonful of butter. When very hot heap on toasted bread and pour thin tomato sauce over it.
28, — Onion Omelet.
Make a plain omelet with 6 eggs, and before folding over, add i small Spanish onion, chopped fine and fried in a little butter ; serve at once.
29. — Tripe with Oysters.
Simmer ^^ a lb. of well-washed tripe for % of an hour in slightly salted water ; take out the tripe ; add to the water in which the tripe was cooked, a little butter, flour, salt and pepper. Return the tripe and a dozen oysters, simmer until the oysters are cooked and serve,
30. — Duck and Currant Jelly.
Cut cold roast duck into small pieces ; put them into a saucepan, with a tablespoonful of butter ; let it simmer until very hot ; add 2 tablespoonfuls of jelly and a ]4 teaspoonful of mixed mustard stirred into the jelly; mix all together ; serve with toast points.
MAY,
Records on this page
Stuffed PeppersCorn Beef HashCorned Beef HashBeef BallsHam CroquettesDevilled OystersRagout of Beef and TomatoMutton Cutlets with MushroomsCream HashTongue and Tomato SauceOnion OmeletTripe with OystersDuck and Currant Jelly