2 ozs. of butler ; let it melt, then pour into it
j4 a pf- of freshly stewed tomatoes✪ Tomato Omelet. Cook
for 2 minutes ; then turn in the beaten eggs ;
stir gently for 3 minutes ; then let it cook
until done and turn out on a heated dish.
4. — Smothered Veal.
Place in the bottom of a baking-pan two
slices of salt pork cut very fine, a layer of
sliced potatoes, a layer of fine chopped un-
cooked veal, pepper and salt. Continue this
until the dish is full. For the top layer,
chop I onion very fine;✪ Smothered Veal spread over the
whole with bits of butter. Bake in the oven
until done about 45 minutes.
5. — Chicken Fricassee.
Cut the chicken into pieces as for fried
chicken; put in a saucepan and just cover
with cold water ; cover the pan and stew
gently until tender ; season with salt, pepper,
a little butter, and 2 tablespoonfuls of
chopped celery. Take out the chicken and lay
on a hot platter. Add two tablespoonfuls of
flour made smooth with a little of the stock
and the well -beaten yolks of 2 egg✪ Chicken Fricassees; bring all
to a iKjil and pour over the chicken.
September.
6. — Curried Roast Beef.
Fry one large onion, cho^jped fine, in i
tablespoonful of butter, until slightly browned ;
add I tables[X)Onful each of flour and curry
powder; cook gently for a few minutes; add
to this I cupful of beef gravy, stir until
smooth. Slice cold roast beef✪ Curried Roast Beef thin, and '
beat hot in this sauce.
7. — Sweetbread Croquettes.
Prepare 2 sweetbreads ; parboil them and
cut them in small pieces; cut i can mush-
rooms into small pieces also. Put into a
saucepan i tablespoonful each of flour and
butter, and when made smooth add J^ a cup
of cream ; heat and add the sweetbreads and
mushrooms. When very hot take from the
fire and add 2 well-beaten yolks of eggs.
When cool form into croquettes and dip in
egg and crumbs and fry in hot fat.
8. — Aurora Eggs.
Pound to a paste in a mortar the yolks of
10 hard-boiled eggs, i oz. of fresh butter, a
pinch of salt, small pinch each of nutmeg and
of ground spice, and 3 raw egg yolks. Malte
September*
a white sauce with 2 tablespoonfuls each of
flour and butter and a pint of hot milk. Sea-
son with salt and pepper and a tablespoonful of
mushroom liquor. Cook well for 10 minutes.
Cut the whites of the hard-boiled eggs in
small pieces ; add them to the white sauce.
Pour this on a platter ; lay the pounded
yolks on top and garnish with points of fried
bread.
9. — Green Com Omelet.
Grate 6 ears of corn ; add 4 well -beaten
eggs, I tablespoonful of flour, i cup of milk.
Season with salt and pepper, beat all together
and bake for yi an hour.
10. — Clam Fritters.
Wash the clams and put them in a pan in
the oven to open ; take out the meat and
strain the liquor, keeping it separate. To i
pt. of meat allow three eggs, y^ teaspoonful
of salt, ^ of a teaspoonful of pepper, 2 tea-
spoonfuls of baking powder, 2 cupfuls of the
liquor✪ Clam Fritters, or if there is not as much as that add
milk to make that amount ; flour to thicken.
This will make a large quantity. Drop into
hot fat and fry.
112
September^
II. — Broiled Salt Codfish.
Soak the codfish in cold water to remove
the salt ; dry with a cloth, broil over a clear
fire for lo or 15 minutes. When cooked
serve on a hot platter with melted butter✪ Broiled Salt Codfish
poured over.
12. — Polpetti.
Chop I pt. of cold meat fine ; season with
grated Parmesan cheese, nutmeg, salt, pepper
and chutney sauce. Heat hot; add yi pt.
fine chopped mushrooms. When all is very
hot, turn out on a platter to cool. When cold
cut in small squares ; dip in Ggg and crumbs✪ Polpetti
and fry in hot fat. Serve with a border of
boiled macaroni.
13. — Chicken and Com Timbale. ✪ Chicken and Corn Timbale
Page 30 · 15 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
2 ozs. of butter ; let it melt, then pour into it j4 a pt. of freshly stewed tomatoes. Cook for 2 minutes ; then turn in the beaten eggs ; stir gently for 3 minutes ; then let it cook until done and turn out on a heated dish.
4. — Smothered Veal. Place in the bottom of a baking-pan two slices of salt pork cut very fine, a layer of sliced potatoes, a layer of fine chopped uncooked veal, pepper and salt. Continue this until the dish is full. For the top layer, chop I onion very fine; spread over the whole with bits of butter. Bake in the oven until done about 45 minutes.
5. — Chicken Fricassee. Cut the chicken into pieces as for fried
chicken; put in a saucepan and just cover with cold water ; cover the pan and stew gently until tender ; season with salt, pepper, a little butter, and 2 tablespoonfuls of chopped celery. Take out the chicken and lay on a hot platter. Add two tablespoonfuls of flour made smooth with a little of the stock and the well -beaten yolks of 2 eggs; bring all to a iKjil and pour over the chicken.
September. 6. — Curried Roast Beef.
Fry one large onion, chopped fine, in i tablespoonful of butter, until slightly browned ; add I tablespoonful each of flour and curry powder; cook gently for a few minutes; add to this I cupful of beef gravy, stir until smooth. Slice cold roast beef thin, and ' beat hot in this sauce.
7. — Sweetbread Croquettes.
Prepare 2 sweetbreads ; parboil them and cut them in small pieces; cut i can mushrooms into small pieces also. Put into a saucepan i tablespoonful each of flour and butter, and when made smooth add J^ a cup of cream ; heat and add the sweetbreads and mushrooms. When very hot take from the fire and add 2 well-beaten yolks of eggs. When cool form into croquettes and dip in egg and crumbs and fry in hot fat.
8. — Aurora Eggs.
Pound to a paste in a mortar the yolks of
10 hard-boiled eggs, i oz. of fresh butter, a
pinch of salt, small pinch each of nutmeg and
of ground spice, and 3 raw egg yolks. Make
September*
a white sauce with 2 tablespoonfuls each of flour and butter and a pint of hot milk. Season with salt and pepper and a tablespoonful of mushroom liquor. Cook well for 10 minutes. Cut the whites of the hard-boiled eggs in small pieces ; add them to the white sauce. Pour this on a platter ; lay the pounded yolks on top and garnish with points of fried bread.
9. — Green Com Omelet.
Grate 6 ears of corn ; add 4 well -beaten eggs, I tablespoonful of flour, i cup of milk. Season with salt and pepper, beat all together and bake for yi an hour.
10. — Clam Fritters.
Wash the clams and put them in a pan in the oven to open ; take out the meat and strain the liquor, keeping it separate. To i pt. of meat allow three eggs, y^ teaspoonful of salt, ^ of a teaspoonful of pepper, 2 teaspoonfuls of baking powder, 2 cupfuls of the liquor, or if there is not as much as that add milk to make that amount ; flour to thicken. This will make a large quantity. Drop into hot fat and fry.
September^
II. — Broiled Salt Codfish.
Soak the codfish in cold water to remove the salt ; dry with a cloth, broil over a clear fire for lo or 15 minutes. When cooked serve on a hot platter with melted butter poured over.
12. — Polpetti.
Chop I pt. of cold meat fine ; season with grated Parmesan cheese, nutmeg, salt, pepper and chutney sauce. Heat hot; add yi pt. fine chopped mushrooms. When all is very hot, turn out on a platter to cool. When cold cut in small squares ; dip in Ggg and crumbs and fry in hot fat. Serve with a border of boiled macaroni.
13. — Chicken and Com Timbale.
Records on this page
Sweetbread CroquettesSmoked Beef a la BechamelChipped BeefGreen Corn OmeletHash FrittersTomato OmeletSmothered VealChicken FricasseeAurora EggsCurried Roast BeefClam FrittersBroiled Salt CodfishBroiled Salt CodfishPolpettiChicken and Corn Timbale