Soak the kidney and take out the centre
cords and fat. Slice thin, dip each piece in
flour and fry in butter until brown. Take
the meat out, and make a sauce by adding i
tablespoonful of flour browned thoroughly.
Return the meet to the pan; add J^ cup of
boiling water stirring until all is well mixed.
Add I bay leaf, salt and pepper, and a
squeeze of lemon juice✪ French Kidney. Let stew for ^ an
hour and take out the bay leaf, and serve on
a heated dish.
22. — Oysters in Potato Case.
Take i qt. of mashed potatoes and pile on
a hot platter. With a spoon scoup out the
centre leaving a basket, or box. With a
knife decorate the edges ; brush over with
beaten tgg j put the dish in the oven to
brown, while you make the filling. Into a
pan put 2 ozs. of butter and 2 of flour ; stir
until smooth ; add gradually ^ pt. of hot
cream✪ Oysters in Potato Case, stirring all the time ; salt and pepper.
W^hen the sauce is smooth add i qt. of oys-
117
September^
ters and cook until the gills curl. Pour care-
fully into the potato case and serve hot.
23. — Spanish Mackerel.
Broil the mackerel on both sides ; place it
on a hot platter and make the following
sauce: Beurre Noir. — Put 2 tablespoon-
fuls of butter in a frying-pan ; when melted
add I tablespoonful of vinegar, i tablespoon -
ful of chopped parsley, i teaspoonful of
lemon juice, y^ teaspoonful of salt, ^^ of a
teaspoonful of pepper✪ Spanish Mackerel. Boil up once and
turn over the fish.
24. — Bracciolette (Italian).
Take i lb. of tender beef and chop very
fine, mixing with it a little powdered cloves,
a teaspoonful of olive oil and a little chopped
fat bacon, sweet herbs and parsley to taste✪ Bracciolette (Italian).
When well mixed, roll it out and form into
small balls. Dip each one into butter and
then in crumbs. Broil them over a good fire.
Serve at once.
25. — Veal Stew.
Cut up about 3 lbs. of breast of veal and
fry a light brown in a pan with 3 spoonfuls
118
September*
of butter ; drain off most of the butter ;
sprinkle 2 spoonfuls of flour over the meat ;
mix it well and fry a little longer ; add a pt.
of water and let it boil ; then with a fork take
out the pieces of meat and put them in an-
other pan and strain the sauce over it. Add
a bunch of parsley chopped fine and 2 car-
rots also cut very fine, a pint of cooked green
peas✪ Veal Stew ; let all boil up again and serve.
26. — Bobble Gash.
One lb. of lean pork and i of veal cut in
small pieces. Put a tablespoonful of lard in
a kettle ; when hot add 2 or 3 good sized
onions, sliced. When they commence to
brown drop in the meat and stir constantly
until quite brown ; then cover with water and
boil ^ of an hour. Season with salt and
pepper. Pare and cut in small dice 4 or 5
potatoes, which when boiled add to the meat,
with I cup of sweet cream or milk. Thicken
with I tablespoonful of flour✪ Bobble Gash.
27. — Fricassee of Eggs.
Cut 10 hard-boiled eggs in slices. Cut 2
onions in thin slices ; put them in a saucepan
with 3 tablespoonfuls of melted butter ; stir
119
September,
and fry slowly until a liglit brown ; sprinkle
I tablespoonful of flour over them ; dilute with
jT-^^^ a little cream. Season with salt, pepper✪ Fricassee of Eggs and
iv~ '\. 1 nutm^; stir and boil a few minutes; add
V^y J the eggs; heal hot without boiling.
28. — Calf's Tongue with Tomato Sauce.
Take two calves' tongues, soak them in
warm water for an hour ; drain and parboil
for ten minutes ; cool, pare and scrape the
white skin off. Into a saucepan put i table-
spoonful of flour ; stir into it gradually i cup
of water. When it boils, add i wine-glass of
vinegar, i bunch of parsley and an onion
with three cloves stuck in it. Cover and
cook slowly for an hour. Drain on a cloth ;
dish up and serve with tomato sauce over it.
The tongue can be boiled the day before and
then reheated for breakfast, and the tomato
sauce made and poured over.
29.— Broiled Striped Bass.
Wash and clean the fish ; cut it open on one
Page 32 · 10 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
Soak the kidney and take out the centre cords and fat. Slice thin, dip each piece in flour and fry in butter until brown. Take the meat out, and make a sauce by adding i tablespoonful of flour browned thoroughly. Return the meat to the pan; add J^ cup of boiling water stirring until all is well mixed. Add I bay leaf, salt and pepper, and a squeeze of lemon juice. Let stew for ^ an hour and take out the bay leaf, and serve on a heated dish.
22. — Oysters in Potato Case.
Take i qt. of mashed potatoes and pile on a hot platter. With a spoon scoup out the centre leaving a basket, or box. With a knife decorate the edges ; brush over with beaten egg; j put the dish in the oven to brown, while you make the filling. Into a pan put 2 ozs. of butter and 2 of flour ; stir until smooth ; add gradually ^ pt. of hot cream, stirring all the time ; salt and pepper. W^hen the sauce is smooth add i qt. of oys-
September^
ters and cook until the gills curl. Pour carefully into the potato case and serve hot.
23. — Spanish Mackerel.
Broil the mackerel on both sides ; place it on a hot platter and make the following sauce: Beurre Noir. — Put 2 tablespoonfuls of butter in a frying-pan ; when melted add I tablespoonful of vinegar, i tablespoon - ful of chopped parsley, i teaspoonful of lemon juice, y^ teaspoonful of salt, ^^ of a teaspoonful of pepper. Boil up once and turn over the fish.
24. — Bracciolette (Italian).
Take i lb. of tender beef and chop very fine, mixing with it a little powdered cloves, a teaspoonful of olive oil and a little chopped fat bacon, sweet herbs and parsley to taste. When well mixed, roll it out and form into small balls. Dip each one into butter and then in crumbs. Broil them over a good fire. Serve at once.
25. — Veal Stew.
Cut up about 3 lbs. of breast of veal and fry a light brown in a pan with 3 spoonfuls
September*
of butter ; drain off most of the butter ; sprinkle 2 spoonfuls of flour over the meat ; mix it well and fry a little longer ; add a pt. of water and let it boil ; then with a fork take out the pieces of meat and put them in another pan and strain the sauce over it. Add a bunch of parsley chopped fine and 2 carrots also cut very fine, a pint of cooked green peas ; let all boil up again and serve.
26. — Bobble Gash.
One lb. of lean pork and 1 of veal cut in small pieces. Put a tablespoonful of lard in a kettle ; when hot add 2 or 3 good sized onions, sliced. When they commence to brown drop in the meat and stir constantly until quite brown ; then cover with water and boil ^ of an hour. Season with salt and pepper. Pare and cut in small dice 4 or 5 potatoes, which when boiled add to the meat, with I cup of sweet cream or milk. Thicken with I tablespoonful of flour.
27. — Fricassee of Eggs.
Cut 10 hard-boiled eggs in slices. Cut 2 onions in thin slices ; put them in a saucepan with 3 tablespoonfuls of melted butter ; stir
September,
and fry slowly until a light brown ; sprinkle
I tablespoonful of flour over them ; dilute with
jT-^^^ a little cream. Season with salt, pepper and
iv~ '\. 1 nutm^; stir and boil a few minutes; add
V^y J the eggs; heal hot without boiling.
28. — Calf's Tongue with Tomato Sauce. Take two calves' tongues, soak them in warm water for an hour ; drain and parboil for ten minutes ; cool, pare and scrape the white skin off. Into a saucepan put i tablespoonful of flour ; stir into it gradually i cup of water. When it boils, add i wine-glass of vinegar, i bunch of parsley and an onion with three cloves stuck in it. Cover and cook slowly for an hour. Drain on a cloth ; dish up and serve with tomato sauce over it. The tongue can be boiled the day before and then reheated for breakfast, and the tomato sauce made and poured over.
29.— Broiled Striped Bass.
Wash and clean the fish ; cut it open on one
Records on this page
French KidneyOysters in Potato CaseSpanish MackerelBracciolette (Italian)Veal StewBobble GashFricassee of EggsFricassee of EggsCalf's Tongue with Tomato SauceCreamed Veal