10. — Stewed Calf's Liver.
Wash and cut a calfs liver in slices. Into
a deep saucepan put i turnip, i carrot, 1
stalk of celery and i onion (all sliced) ; lay
the liver on top of the v^etables, sprinkle
salt and pepper over all and pour on a pint
of boiling water ; cover and let stew until ilie
liver is tender. When done lake out the
liver and put it on a hot platter; strain the
gravy and thicken with i tablespoonful of
butter a✪ Chicken Terrapinnd 1 of browned flour ; stir, and when
it boils take from the fire and pour over the
II. — Turkey Legs wnth Chestnut Puree.
Broil the second joints of the turkey, and
if more is required slices of the white meat
(dipped in olive oil first). Make the follow-
ing sauce : Put i pt. of shelled chestnuts into
a pint of white soup stock ; season with white
125
October^
pepper, nutmeg, yi teaspoonful of sugar and
a small piece of butter✪ Turkey Legs with Chestnut Puree; cover and cook
slowly for y^ an hour. Press through a sieve
and pour over the meat.
12. — Italian Croquettes.
Fry 2 tablespoonfuls of fine chopped shal-
lots in 2 of butter; add to it i lb. of fine
chopped beef and half a pound of stale bread
which has been softened with a little cold
broth, salt and pepper, a little chopped pars-
ley and the yolks of 4 eggs✪ Italian Croquettes ; stir on the fire
until nearly boiling ; turn on to a platter ;
when cool form into croquettes, dip in tgg
and crumbs and fry.
13. — Creamed Veal.
Cut cold veal in thin slices. Into a sauce-
pan put I tablespoonful each of flour and but-
ter ; stir smooth ; add gradually i cup of
warm milk ; let it boil up, and season with
salt, pepper, a small pinch of mace, and a
little onion juice. Put in the veal, and when
hot turn out on a platter.
14. — Spanish Eggs.
Boil I cupful of rice until tender ; season
with celery salt and a little pepper ; add i
1^^
October*
tablespoonful of butter.✪ Spanish Eggs Mix well but lightly
and spread on a hot platter. Poach 6 eggs
and put them on the rice ; garnish with pars-
ley.
15. — Kidneys a la Maitre d' Hotel.
Split and cut in two, lengthwise, lambs*
kidneys. Run a skewer through them to keep
them flat. Dip them in melted butter and
fine bread crumbs ; season with salt and pep-
per. Broil for about 5 minutes. Serve with
Maitre d' Hotel butter.
16. — Stewed Tripe and Tomato Sauce.
Wash I lb. of tripe ; cover with hot water ;
add I onion cut in slices ; cover the sauce-
pan and let cook slowly for half an hour.
In another saucepan put i pt. of tomatoes
and cook them for 10 minutes ; strain through
a fine sieve and return to the pan. Wet 2
tablespoon fuls of flour in ^ of a cupful of
cold water ; add it to the strained tomatoes,
stirring all the time. Lastly add salt and
pepper✪ Kidneys a la Maitre d' Hotel to taste. Place the tripe on a hot
platter and pour the sauce over.
127
October^
17. — Scalloped Fish.
Remove all bones and pick into small
pieces i pt. of cold fish. Butter a pudding
dish ; put in a layer of the fish, then a layer
of bread crumbs, then a layer of stewed to-
mat✪ Scalloped Fisho ; continue in this order until the dish is
full, having the last layer crumbs ; put bits
of butter over and bake about 20 minutes.
18. — Duck and Olive Sauce.
Put 2 doz. olives into a china bowl and
pour hot water over them ; let them remain
in this for 20 minutes to draw out the brine.
Put 2 tablespoonfuls of salad oil in a frying-
pan and add i slice of onion, and when this
commences to color, add i oz. flour. Stir
until smooth ; after it has cooked for 2 min-
utes, add I pt. of stock and let simmer. Pare
the olives around, taking out the stone.
Place the olives in the sauce ; add the juice
of J^ a lemon, salt and pepper. Have slices
of cold duck ready and put them in the
sauce. When hot turn out on a platter and
serve.
19. — Veal Olives.
Chop a little salt pork with some bread
crumbs, i onion and season with salt, pepper
1SJ8
October*
✪ Duck and Olive Sauce
Page 34 · 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
10. — Stewed Calf's Liver. Wash and cut a calfs liver in slices. Into a deep saucepan put i turnip, i carrot, 1 stalk of celery and i onion (all sliced) ; lay the liver on top of the vegetables, sprinkle salt and pepper over all and pour on a pint of boiling water ; cover and let stew until ilie liver is tender. When done lake out the liver and put it on a hot platter; strain the gravy and thicken with i tablespoonful of butter and 1 of browned flour ; stir, and when it boils take from the fire and pour over the
II. — Turkey Legs wnth Chestnut Puree.
Broil the second joints of the turkey, and if more is required slices of the white meat (dipped in olive oil first). Make the following sauce : Put i pt. of shelled chestnuts into a pint of white soup stock ; season with white
October^
pepper, nutmeg, yi teaspoonful of sugar and a small piece of butter; cover and cook slowly for y^ an hour. Press through a sieve and pour over the meat.
12. — Italian Croquettes.
Fry 2 tablespoonfuls of fine chopped shallots in 2 of butter; add to it i lb. of fine chopped beef and half a pound of stale bread which has been softened with a little cold broth, salt and pepper, a little chopped parsley and the yolks of 4 eggs ; stir on the fire until nearly boiling ; turn on to a platter ; when cool form into croquettes, dip in egg and crumbs and fry.
13. — Creamed Veal.
Cut cold veal in thin slices. Into a saucepan put I tablespoonful each of flour and butter ; stir smooth ; add gradually i cup of warm milk ; let it boil up, and season with salt, pepper, a small pinch of mace, and a little onion juice. Put in the veal, and when hot turn out on a platter.
14. — Spanish Eggs.
Boil I cupful of rice until tender ; season with celery salt and a little pepper ; add i
1^^
October*
tablespoonful of butter. Mix well but lightly and spread on a hot platter. Poach 6 eggs and put them on the rice ; garnish with parsley.
15. — Kidneys a la Maitre d' Hotel.
Split and cut in two, lengthwise, lambs* kidneys. Run a skewer through them to keep them flat. Dip them in melted butter and fine bread crumbs ; season with salt and pepper. Broil for about 5 minutes. Serve with Maitre d' Hotel butter.
16. — Stewed Tripe and Tomato Sauce.
Wash I lb. of tripe ; cover with hot water ; add I onion cut in slices ; cover the saucepan and let cook slowly for half an hour. In another saucepan put i pt. of tomatoes and cook them for 10 minutes ; strain through a fine sieve and return to the pan. Wet 2 tablespoon fuls of flour in ^ of a cupful of cold water ; add it to the strained tomatoes, stirring all the time. Lastly add salt and pepper to taste. Place the tripe on a hot platter and pour the sauce over.
October^
17. — Scalloped Fish.
Remove all bones and pick into small pieces i pt. of cold fish. Butter a pudding dish ; put in a layer of the fish, then a layer of bread crumbs, then a layer of stewed tomato ; continue in this order until the dish is full, having the last layer crumbs ; put bits of butter over and bake about 20 minutes.
18. — Duck and Olive Sauce.
Put 2 doz. olives into a china bowl and pour hot water over them ; let them remain in this for 20 minutes to draw out the brine. Put 2 tablespoonfuls of salad oil in a fryingpan and add i slice of onion, and when this commences to color, add i oz. flour. Stir until smooth ; after it has cooked for 2 minutes, add I pt. of stock and let simmer. Pare the olives around, taking out the stone. Place the olives in the sauce ; add the juice of J^ a lemon, salt and pepper. Have slices of cold duck ready and put them in the sauce. When hot turn out on a platter and serve.
19. — Veal Olives.
Chop a little salt pork with some bread
crumbs, i onion and season with salt, pepper
1SJ8
October*
Records on this page
Creamed VealChicken TerrapinStewed Lamb and Mint SauceStewed Calf's LiverTurkey Legs with Chestnut PureeItalian CroquettesSpanish EggsKidneys a la Maitre d' HotelStewed Tripe and Tomato SauceScalloped FishScalloped FishDuck and Olive SauceVeal Olives