Chop cold veal fine ; season highly with
salt, pepper, cayenne, onion juice, celery salt
and parsley. Moisten with beaten egg and
white sauce✪ Veal Croquettes. Shape into rolls. Roll in
fine bread crumbs, egg and crumbs again,
and fry in smolting hot fat. — Mrs. Lincoln.
24. — An Italian Dish.
Chop cold meal fine, season with salt,
pepper, chutney sauce, nutmeg, grated Par-
mesan cheese and mushrooms chopped fine✪ An Italian Dish ;
heat well and spread on a dish to cool ; cut in
small squares when cold, dip in e^ and then
in bread crumbs and fry in hot lard. Serve
on a bed of hot macaroni.
25. — Chicken Croquettes.
Mix together 2 cups of fine chopped cold
chicken, i cup bread crumbs, 2 well-beaten
eggs, pepper and salt to taste. If not soft
enough add a little cream. Form into cro-
quettes, dip in egg and bread crumbs and
fry in smoking hot fat.
June^
26. — Ham Hash.
Take equal parts of cold boiled potatoes,
fine chopi^ed cold hani and fine bread
crumbs✪ Ham Hash. Mix well and fry for about 10 min-
utes. Garnish with slices of hard-boiled
27. — Scrambled Eggs with Shrimps.
Place a saucepan with J^ a tablespoonful
of butter over the fire. Add half a pint of
fresh boiled shrimps, stir and cook a few
minutes. Scramble six eggs✪ Scrambled Eggs with Shrimps, add the
shrimps, stir for a minute and serve. — Mrs.
Gesine Lemcke.
28. — Fried Tomatoes and Bacon.
Slice the tomatoes, dip in tgg and crumbs
and fry in hot fat. Broil the bacon✪ Fried Tomatoes and Bacon and pile
neatly in the centre of a hot dish. Put the
fried tomato around each piece overlapping
the other.
29. — Rice Omelet.
To I cup of cold boiled rice add i cup of
milk, 3 well beaten eggs, salt, pepper and a
teaspoonful of butter✪ Rice Omelet. Pour into a hot well
greased omelet pan. Cook until a light
brown. Garnish with parsley.
80
June*
30. — Scalloped Lobster.
Season i pint of lobster, cut into dice
with salt, pepijer and cayenne. Mix with i
cup of cream sauce ; fill the lobster shells,
using the tail shell of 2 lobsters. Cover the
meat with cracker crumbs and moisten with
melted butter✪ Scalloped Lobster. Bake until the crumbs are
brown. Put the two shells together on a
platter, with the tail ends out, to look like a
long canoe. Lay the small claws over the
sides to represent oars. Garnish with pars-
ley. — Mrs. Lincoln.
81
JULY,
I. — Croustade of Kidney.
Line 6 tartlet moulds with puff paste, cover
with wax paper, fill with dry peas, and bake
in a hot oven till done ; remove paper and
peas and fill them with this preparation.
Split and remove the white fatty part of 8
medium sized mutton or lamb kidneys ; cut
the kidneys into slices, put with i oz. butter
in small saucepan over the fire, add i even
teaspoonful salt, ^ even teaspoonful pepper,
cook 6 minutes. In the meantime cook i
tablespoonful fine chopped onion and carrot
in ^ a tablespoonful butter 5 minutes; add
]/2 tablespoonful flour, cook 2 minutes; next
add J4 cupful boiling water, 3 tablespoonful s
sherry wine, i gill mushroom liquor, i tea-
spoonful beef extract, a small bouquet, J^ even
teaspoonful salt, and a little pepper ; cook 10
minutes; add the juice of J^ a lemon✪ Croustade of Kidney, strain,
82
July.
and add it to Jie kidney. Toss for a few
minutes and use as directed. — Mrs. Gesine
Lemcke.
2.— Vegetable Hash,
Chop equal parts of boiled vegetables, such
as potatoes, beets, carrots, onions, parsnips,
etc. Mix well together. Put slices of salt
pork in a frying-pan, and when well cooked
take them out and chop fine ; add to the hash.
Turn the hash into the pan in which the pork
was fried and cook until very hot. Turn out
on a hot platter and garnish with parsley✪ Vegetable Hash.
3. — Devilled Crabs. ✪ Devilled Crabs
Page 22 · 11 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
Chop cold veal fine ; season highly with salt, pepper, cayenne, onion juice, celery salt and parsley. Moisten with beaten egg and white sauce. Shape into rolls. Roll in fine bread crumbs, egg and crumbs again, and fry in smoking hot fat. — Mrs. Lincoln.
24. — An Italian Dish.
Chop cold veal fine, season with salt, pepper, chutney sauce, nutmeg, grated Parmesan cheese and mushrooms chopped fine ; heat well and spread on a dish to cool ; cut in small squares when cold, dip in egg and then in bread crumbs and fry in hot lard. Serve on a bed of hot macaroni.
25. — Chicken Croquettes.
Mix together 2 cups of fine chopped cold chicken, i cup bread crumbs, 2 well-beaten eggs, pepper and salt to taste. If not soft enough add a little cream. Form into croquettes, dip in egg and bread crumbs and fry in smoking hot fat.
June^
26. — Ham Hash.
Take equal parts of cold boiled potatoes, fine chopped cold ham and fine bread crumbs. Mix well and fry for about 10 minutes. Garnish with slices of hard-boiled
27. — Scrambled Eggs with Shrimps.
Place a saucepan with J^ a tablespoonful of butter over the fire. Add half a pint of fresh boiled shrimps, stir and cook a few minutes. Scramble six eggs, add the shrimps, stir for a minute and serve. — Mrs. Gesine Lemcke.
28. — Fried Tomatoes and Bacon.
Slice the tomatoes, dip in egg and crumbs and fry in hot fat. Broil the bacon and pile neatly in the centre of a hot dish. Put the fried tomato around each piece overlapping the other.
29. — Rice Omelet.
To I cup of cold boiled rice add i cup of milk, 3 well beaten eggs, salt, pepper and a teaspoonful of butter. Pour into a hot well greased omelet pan. Cook until a light brown. Garnish with parsley.
June*
30. — Scalloped Lobster.
Season i pint of lobster, cut into dice with salt, pepper and cayenne. Mix with i cup of cream sauce ; fill the lobster shells, using the tail shell of 2 lobsters. Cover the meat with cracker crumbs and moisten with melted butter. Bake until the crumbs are brown. Put the two shells together on a platter, with the tail ends out, to look like a long canoe. Lay the small claws over the sides to represent oars. Garnish with parsley. — Mrs. Lincoln.
JULY,
I. — Croustade of Kidney.
Line 6 tartlet moulds with puff paste, cover with wax paper, fill with dry peas, and bake in a hot oven till done ; remove paper and peas and fill them with this preparation. Split and remove the white fatty part of 8 medium sized mutton or lamb kidneys ; cut the kidneys into slices, put with i oz. butter in small saucepan over the fire, add i even teaspoonful salt, ^ even teaspoonful pepper, cook 6 minutes. In the meantime cook i tablespoonful fine chopped onion and carrot in ^ a tablespoonful butter 5 minutes; add ]/2 tablespoonful flour, cook 2 minutes; next add J4 cupful boiling water, 3 tablespoonfuls sherry wine, i gill mushroom liquor, i teaspoonful beef extract, a small bouquet, J^ even teaspoonful salt, and a little pepper ; cook 10 minutes; add the juice of J^ a lemon, strain,
July.
and add it to the kidney. Toss for a few minutes and use as directed. — Mrs. Gesine Lemcke.
2.— Vegetable Hash,
Chop equal parts of boiled vegetables, such as potatoes, beets, carrots, onions, parsnips, etc. Mix well together. Put slices of salt pork in a frying-pan, and when well cooked take them out and chop fine ; add to the hash. Turn the hash into the pan in which the pork was fried and cook until very hot. Turn out on a hot platter and garnish with parsley.
3. — Devilled Crabs.
Records on this page
Chicken CroquettesVeal CroquettesAn Italian DishHam HashScrambled Eggs with ShrimpsFried Tomatoes and BaconRice OmeletScalloped LobsterCroustade of KidneyVegetable HashDevilled Crabs