Trim the crust off a small loaf of bread.
Cut out the inside, leaving a box. Fry the
box in deep fat until a golden brown. Into
a saucepan put 1 tablespoonful of butter and
I of fine chopped onion ; let it fry for a few
minutes. Thicken this with 1 tablespoonful
of flour. Chop fine i pt. of veal and 1 table-
spoonful of parsley ; add this to the sauce and
stir well, but do not boil ; then add i cup
cieam or stock, and when hot remove from
the fire and add 1 yolk of egg, and the juice
of ^ a lemon✪ French Veal, No. 1. Pile this into the box and
garnish with lemon points and parsley.
26. — Smoked Beef a la Bechamel.
Melt I oz. butter in a saucepan ; add J^
tablespoonful Hour; cook and stir 3 minutes;
add I cup of milk, a small bouquet, i gill of
mushroom liquor j cook 6 minutes, then strain
into a clean saucepan. Place J^ lb. of
smoked beef in a saucepan ; cover with boil-
ing water ; let it cook 2 minules ; then drain
aud chop fine. Add the beef to the sauce;
KKi
August
cook for a few minutes ; then pour over slices
of buttered toast. — Mrs, Gesine Lemcke.
27. — Creamed Corned Beef.
For I pt. of chopped corned beef, make a
cream sauce with i tablespoonful each of but-
ter and flour and 1 cupful milk. Season well
with salt, pepper and onion juice ; stir into
the meat. Simmer for 3 minutes, and in
serving sprinkle thickly with coarse bread
crumbs which have been browned in a little
butter.— From "Table Talk," Philadelphia.
28. — Liver a la Quebec.
Boil or steam J^ a lb. of calfs liver ; chop
it fine, seasoning well with salt, pepper and i
tablespoonful Worcestershire sauce. Let boil
up once. Take out the liver, lay it on slices
of shredded wheat biscuit which have been
previously toasted. Add i tablespoonful of
flour, thicken and pour over the whole. Take
the hard-boiled yolks of 2 eggs✪ Liver a la Quebec and slice and
garnish the dish.
29. — Mutton Chops with Puree of Peas.
Broil loin chops, cut an inch thick, over
bright coals for eight minutes, turning every
10 seconds; season with salt and set against .
August
triangles of toast. Pass cooked peas✪ Mutton Chops with Puree of Peas through
a sieve to remove the skins ; reheat with a
few grains of sugar and salt, and a little
cream ; cook until dry, then with forcing bag
and tube press a star of pulp upon each chop.
Serve very hot. — Janet M. Hill.
30. — French Minced Veal, No. 2.
Fry a chopped onion until a pale yellow,
in a little butter; add i tablespoonful of
flour and a little stock ; add i pint of fine
chopped veal and i tablespoonful of chopped
parsley; season with salt and pepper. Mix
well and heat hot, but not boil. Remove
from the fire and stir in the yolk of i egg and
the juice of a lemon beaten together. Pile
the meat in the centre of a dish and make a
fence of strips of toast around it.
31. — Hash Fritters.
Stew gently pieces of cold veal or lamb in
a little stock or gravy. Cut in small pieces.
Add some bread crumbs and i beaten cggy
salt and pepper. Make into small balls and
cover the outside with mashed potato. Dip
in crumbs, then in beaten Qgg and in crumbs
again. Fry in hot fat.
108
SEPTEMBER.
I. — Panned Oysters.
Into a stewpan put i tablespoonful of but-
ter, and when it melts add i tablespoonful of
flour. Stir until smooth and add ]4 pt. of
oyster juice. When this has thickened to the
consistency of cream, add 1 8 or 20 oysters,
salt and pepper to taste. When the gills
ruffle the oysters are cooked. Serve on
toast.
2. — Chipped Beef.
Cut dried beef in thin shavings. Pour
boiling water over and let stand 10 minutes.
Make a sauce of i cup of water, i of milk, a
beaten ftgg and i tablespoonful of flour. Stir
well. Season. Add the beef; let boil for 5
minutes. Serve.
3. — Tomato Omelet.
Beat very well 12 eggs seasoned with a
little salt and pepper. Into a frying-pan put
109 ^
tkpiember. ✪ Hash Fritters
Page 29 · 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
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Trim the crust off a small loaf of bread.
Cut out the inside, leaving a box. Fry the
box in deep fat until a golden brown. Into
a saucepan put 1 tablespoonful of butter and
I of fine chopped onion ; let it fry for a few
minutes. Thicken this with 1 tablespoonful
of flour. Chop fine i pt. of veal and 1 table-
spoonful of parsley ; add this to the sauce and
stir well, but do not boil ; then add i cup
cieam or stock, and when hot remove from
the fire and add 1 yolk of egg, and the juice
of ^ a lemon. Pile this into the box and
garnish with lemon points and parsley.
26. — Smoked Beef a la Bechamel.
Melt I oz. butter in a saucepan ; add J^
tablespoonful Hour; cook and stir 3 minutes;
add I cup of milk, a small bouquet, i gill of
mushroom liquor j cook 6 minutes, then strain
into a clean saucepan. Place J^ lb. of
smoked beef in a saucepan ; cover with boil-
ing water ; let it cook 2 minules ; then drain
aud chop fine. Add the beef to the sauce;
KKi
August
cook for a few minutes ; then pour over slices
of buttered toast. — Mrs, Gesine Lemcke.
27. — Creamed Corned Beef.
For I pt. of chopped corned beef, make a
cream sauce with i tablespoonful each of but-
ter and flour and 1 cupful milk. Season well
with salt, pepper and onion juice ; stir into
the meat. Simmer for 3 minutes, and in
serving sprinkle thickly with coarse bread
crumbs which have been browned in a little
butter.— From "Table Talk," Philadelphia.
28. — Liver a la Quebec.
Boil or steam J^ a lb. of calfs liver ; chop
it fine, seasoning well with salt, pepper and i
tablespoonful Worcestershire sauce. Let boil
up once. Take out the liver, lay it on slices
of shredded wheat biscuit which have been
previously toasted. Add i tablespoonful of
flour, thicken and pour over the whole. Take
the hard-boiled yolks of 2 eggs and slice and
garnish the dish.
29. — Mutton Chops with Puree of Peas.
Broil loin chops, cut an inch thick, over
bright coals for eight minutes, turning every
10 seconds; season with salt and set against .
August
triangles of toast. Pass cooked peas through
a sieve to remove the skins ; reheat with a
few grains of sugar and salt, and a little
cream ; cook until dry, then with forcing bag
and tube press a star of pulp upon each chop.
Serve very hot. — Janet M. Hill.
30. — French Minced Veal, No. 2.
Fry a chopped onion until a pale yellow,
in a little butter; add i tablespoonful of
flour and a little stock ; add i pint of fine
chopped veal and i tablespoonful of chopped
parsley; season with salt and pepper. Mix
well and heat hot, but not boil. Remove
from the fire and stir in the yolk of i egg and
the juice of a lemon beaten together. Pile
the meat in the centre of a dish and make a
fence of strips of toast around it.
31. — Hash Fritters.
Stew gently pieces of cold veal or lamb in
a little stock or gravy. Cut in small pieces.
Add some bread crumbs and i beaten cggy
salt and pepper. Make into small balls and
cover the outside with mashed potato. Dip
in crumbs, then in beaten Qgg and in crumbs
again. Fry in hot fat.
108
SEPTEMBER.
I. — Panned Oysters.
Into a stewpan put i tablespoonful of but-
ter, and when it melts add i tablespoonful of
flour. Stir until smooth and add ]4 pt. of
oyster juice. When this has thickened to the
consistency of cream, add 1 8 or 20 oysters,
salt and pepper to taste. When the gills
ruffle the oysters are cooked. Serve on
toast.
2. — Chipped Beef.
Cut dried beef in thin shavings. Pour
boiling water over and let stand 10 minutes.
Make a sauce of i cup of water, i of milk, a
beaten ftgg and i tablespoonful of flour. Stir
well. Season. Add the beef; let boil for 5
minutes. Serve.
3. — Tomato Omelet.
Beat very well 12 eggs seasoned with a
little salt and pepper. Into a frying-pan put
109 ^
tkpiember.