Soak a beef heart in cold water for an
hour, changing the water several times in
order to draw out all the blood. Cover with
boiling water, add i teaspoonful of salt and
simmer gently until tender, which will re-
quire about two hours. Take out and set
aside until cold. Cut into half inch slices
and with a sharp knife cut out the tough
muscle in the centre. Dip each slice into
slightly beaten egg, with which has been
mixed a little salt and pepper, half a tea-
spoonful of onion juice and 2 teaspoonfuls of
warm water ; roll in dry bread crumbs and
let stand ten minutes. Fry golden brown in
deep fat. In a frying-pan melt i table-
spoonful of butter ; when brown add i table-
spoonful of flour and brown again. Add
gradually ^ of a cupful of the water in
which the heart was cooked, J^ of a cupful
of the vinegar from piccalilli and \ table-
spoonful of the pickle chopped fine, salt and
pepper to taste. Simmer 2 or 3 minutes and
4
January.
serve separately. — From ** Table Talk," Phil-
adelphia.
7. — Poached Eggs on Toast, No. i.
Put as many muffin rings in a frying-pan
as you require. Fill the pan with salted
boiling water. Drop an t%% into each ring
being careful not to break the yolk. Cook
for three minutes. Have the bread cut in
fancy rounds before toasting ; when the eggs
are done slip one on to each piece of toast
and serve.
8. — Sausage and Apple.
Prick the skin of the sausage many times,
then let simmer in a frying-pan fifteen minutes,
drain and brown in the oven. Make a syrup
of I cup each of sugar and water, and in it
cook pared apples, cut lattice fashion a few
at a time to preserve the shape. Serve the
sausage on the apple. — From '*The Boston
Cooking School Magazine."
9. — Fried Smelt.
Clean, wash and dry the fish with a soft
towel. Dip each fish in egg (well beaten with
I tablespoonful of hot water) then in fine bread
6
January^
crumbs, and fry in smoking hot oil. When
done and brown lift and place on soft brown
paper to drain. Dust with salt and serve.
10. — Fricassee of Rabbit.
Cut a young rabbit into joints in the same
way that you cut up chicken and wipe each
piece well with a damp cloth. Cut up fine
^ of a lb. of fat salt pork (or bacon) and try
it out ; add 2 heaping tablespoonfuls of flour
and mix well ; then add slowly i scant qt. of
boiling water, stirring until thick and smooth.
Add to this the rabbit, 2 dozen peeled button
onions, i scant teaspoonful of salt, j/§ of a
teaspoonful of white pepper and a bouquet
made of a stalk of celery, 4 sprigs of parsley,
^ a bay leaf, 4 cloves and a blade of mace ;
cover and simmer until the rabbit is tender.
Skim off the fat once during this time and
again when the meat is done, then draw to
the side of the fire, add yi a cupful of cream
mixed with the beaten yolks of 2 eggs, stir
for a moment and take from the fire. Arrange
the meat on a platter, pour some of the gravy
around it and sprinkle with chopped parsley.
—From '* Table Talk," Philadelphia.
6
January.
II. — Ham Steak.
Put slices of raw ham in a frying-pan with
^ a cupful of water to make them tender.
When the water has boiled out and the ham
is a light brown on both sides, dust with
flour and pour on the following dressing, previ-
ously made : A cup of milk and cream mixed,
a little butter, teaspoonful of mustard, cayenne
pepper. As soon as it boils serve.
12. — Minced Veal Moulded.
Mince about ^ of a pound of cold veal
very fine ; chop a small slice of bacon ; mix
well together ; add J^ an onion chopped very
fine and browned in a little butter ; salt,
pepper, minced lemon peel and a slice of
toast soaked in milk. When thoroughly
blended, beat up an ^gg, and add it to the
rest. Butter a mould, and put in the meat,
and bake half an hour. Turn out and serve
with a good brown gravy.
13. — Bacon and Apples. ✪ Lobster Cutlets
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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
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Soak a beef heart in cold water for an
hour, changing the water several times in
order to draw out all the blood. Cover with
boiling water, add i teaspoonful of salt and
simmer gently until tender, which will re-
quire about two hours. Take out and set
aside until cold. Cut into half inch slices
and with a sharp knife cut out the tough
muscle in the centre. Dip each slice into
slightly beaten egg, with which has been
mixed a little salt and pepper, half a tea-
spoonful of onion juice and 2 teaspoonfuls of
warm water ; roll in dry bread crumbs and
let stand ten minutes. Fry golden brown in
deep fat. In a frying-pan melt i table-
spoonful of butter ; when brown add i table-
spoonful of flour and brown again. Add
gradually ^ of a cupful of the water in
which the heart was cooked, J^ of a cupful
of the vinegar from piccalilli and \ table-
spoonful of the pickle chopped fine, salt and
pepper to taste. Simmer 2 or 3 minutes and
4
January.
serve separately. — From ** Table Talk," Phil-
adelphia.
7. — Poached Eggs on Toast, No. i.
Put as many muffin rings in a frying-pan
as you require. Fill the pan with salted
boiling water. Drop an t%% into each ring
being careful not to break the yolk. Cook
for three minutes. Have the bread cut in
fancy rounds before toasting ; when the eggs
are done slip one on to each piece of toast
and serve.
8. — Sausage and Apple.
Prick the skin of the sausage many times,
then let simmer in a frying-pan fifteen minutes,
drain and brown in the oven. Make a syrup
of I cup each of sugar and water, and in it
cook pared apples, cut lattice fashion a few
at a time to preserve the shape. Serve the
sausage on the apple. — From '*The Boston
Cooking School Magazine."
9. — Fried Smelt.
Clean, wash and dry the fish with a soft
towel. Dip each fish in egg (well beaten with
I tablespoonful of hot water) then in fine bread
6
January^
crumbs, and fry in smoking hot oil. When
done and brown lift and place on soft brown
paper to drain. Dust with salt and serve.
10. — Fricassee of Rabbit.
Cut a young rabbit into joints in the same
way that you cut up chicken and wipe each
piece well with a damp cloth. Cut up fine
^ of a lb. of fat salt pork (or bacon) and try
it out ; add 2 heaping tablespoonfuls of flour
and mix well ; then add slowly i scant qt. of
boiling water, stirring until thick and smooth.
Add to this the rabbit, 2 dozen peeled button
onions, i scant teaspoonful of salt, j/§ of a
teaspoonful of white pepper and a bouquet
made of a stalk of celery, 4 sprigs of parsley,
^ a bay leaf, 4 cloves and a blade of mace ;
cover and simmer until the rabbit is tender.
Skim off the fat once during this time and
again when the meat is done, then draw to
the side of the fire, add yi a cupful of cream
mixed with the beaten yolks of 2 eggs, stir
for a moment and take from the fire. Arrange
the meat on a platter, pour some of the gravy
around it and sprinkle with chopped parsley.
—From '* Table Talk," Philadelphia.
6
January.
II. — Ham Steak.
Put slices of raw ham in a frying-pan with
^ a cupful of water to make them tender.
When the water has boiled out and the ham
is a light brown on both sides, dust with
flour and pour on the following dressing, previ-
ously made : A cup of milk and cream mixed,
a little butter, teaspoonful of mustard, cayenne
pepper. As soon as it boils serve.
12. — Minced Veal Moulded.
Mince about ^ of a pound of cold veal
very fine ; chop a small slice of bacon ; mix
well together ; add J^ an onion chopped very
fine and browned in a little butter ; salt,
pepper, minced lemon peel and a slice of
toast soaked in milk. When thoroughly
blended, beat up an ^gg, and add it to the
rest. Butter a mould, and put in the meat,
and bake half an hour. Turn out and serve
with a good brown gravy.
13. — Bacon and Apples.