and a little sweet marjoram ; mix in i tgg
well beaten. Cut a ^ inch thick veal fillet
into 3 inch pieces. Spread some of this mix-
ture on each piece ; roll up and skewer with
wooden toothpicks. Cover the bottom of a
pan with veal stock ; put in the olives, dredge
them with flour and set the pan in a hot
oven. When brown, put a bit of butter on
each one and leave them in the oven for
about 15 minutes or until tender. Serve at
once.
20. — Oyster Balls.
Stew I qt. of oysters and chop them fine.
Take 6 potatoes, boil and mash them and
pass them through a colander; work into
them I gill of cream, the yolks of 4 eggs,
some finely chopped parsley, pepper, salt, a
little nutmeg, and lastly add the oysters.
When well mixed form into balls, flour them
and fry in deep fat.
21. — Salmi of Partridge.
Take the breasts of cold partridge and put
them into a stewpan with ]4 pint of stock ;
add 2 small onions and a little thin lemon
129
October*
peel, I teaspoonful of Worcestershire sauce,
salt and pepper to taste. Stew until the sauce
is reduced )4, then strain. Serve the meat on
slices of fried bread and pour the sauce over.
22. — Venison Steak.
Flatten the steak slightly ; season with salt
and pepper ; baste with olive oil and broil
over a brisk fire.
23.— Brunswick Stew.
Cut a squirrel in pieces, as for a fricassee )
add a little salt and boil 5 minutes in i qt.
of water. Put in y^ an onion, minced fine, i
cup each of butter beans, tomatoes and corn,
I slice of chopped salt pork, salt and pepper ;
let all boil until tender ; take out the meat
and thicken the gravy with a little flour.
24. — Oysters Sauteed.
Drain tlie oysters ; season with salt and
pepper; roll in fine corn-meal and fry in deep
fat. Garnish with bits of lemon.
25. — Beefsteak Hollandaise Sauce.
Heat a china bowl very hot; into it put
]/2 cup of butter and beat to a cream ; add
130
October
to this the yolks of 4 eggs, beating them in
one at a time ; then add the juice of a lemon,
2 saltspoonfuls of salt and i of paprika.
Beat well and set the bowl in a basin of hot
water; add to the sauce J^ of a cup of
boiling water and stir until the consistency of
cream. Broil the steak in the usual way and
serve the sauce with it.
26. — Chicken with Pea Sauce.
Cut a young chicken as for fricassee and
place it in a baking-pan. Cover with a pt.
of stock✪ Duck and Olive Sauce ; season with salt and pepper and a
tablespoonful of chopped parsley; cover
with another pan and let it cook for ^ an
hour. After it has been in the oven about 15
minutes add to the gravy i can of French
peas. When the chicken is cooked take it
out and lay on a hot platter. Strain the
gravy and peas through a sieve and pour over
the chicken.
27. — Chestnut Croquettes.
Shell, blanch and boil sufficient chestnuts
to make i pt. While hot add i teaspoonful
salt, same of onion juice, dash of cayenne
and I tablespoonful of butter✪ Chestnut Croquettes. Mix ; make
October*
into tiny rolls ; dip into egg then in crumbs
and fry in smoking hot fat. — From •* Table
Talk," Philadelphia.
28.— Devilled Lobster.
After a lobster is boiled cut up in small
pieces and season highly with salt and cay-
enne pepper, chopped parsley, onion juice
and a little mustard if liked✪ Devilled Lobster. Put the mix-
ture in the shell ; sprinkle over bread crumbs
and bits of butter and bake until well
browned.
29. — Meat Fritters.
Take slices of cold meat; cut in neat
pieces and lay them in lemon juice for 10
minutes✪ Meat Fritters ; drain ; season with salt and pepper;
dip each piece into fritter batter and fry in
hot fat.
30. — Mutton Chops with Tomato
Sauce.
Season 6 mutton chops with salt and pep-
per ; baste with melted butter ; roll in bread
crumbs and broil slowly ; arrange in a circle
on a hot platter and pour tomato sauce in the
centre. Tomato Sauce. — Put 2 table-
132
October* ✪ Mutton Chops with Tomato Sauce
Page 35 · 12 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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and a little sweet marjoram ; mix in i tgg
well beaten. Cut a ^ inch thick veal fillet
into 3 inch pieces. Spread some of this mix-
ture on each piece ; roll up and skewer with
wooden toothpicks. Cover the bottom of a
pan with veal stock ; put in the olives, dredge
them with flour and set the pan in a hot
oven. When brown, put a bit of butter on
each one and leave them in the oven for
about 15 minutes or until tender. Serve at
once.
20. — Oyster Balls.
Stew I qt. of oysters and chop them fine.
Take 6 potatoes, boil and mash them and
pass them through a colander; work into
them I gill of cream, the yolks of 4 eggs,
some finely chopped parsley, pepper, salt, a
little nutmeg, and lastly add the oysters.
When well mixed form into balls, flour them
and fry in deep fat.
21. — Salmi of Partridge.
Take the breasts of cold partridge and put
them into a stewpan with ]4 pint of stock ;
add 2 small onions and a little thin lemon
129
October*
peel, I teaspoonful of Worcestershire sauce,
salt and pepper to taste. Stew until the sauce
is reduced )4, then strain. Serve the meat on
slices of fried bread and pour the sauce over.
22. — Venison Steak.
Flatten the steak slightly ; season with salt
and pepper ; baste with olive oil and broil
over a brisk fire.
23.— Brunswick Stew.
Cut a squirrel in pieces, as for a fricassee )
add a little salt and boil 5 minutes in i qt.
of water. Put in y^ an onion, minced fine, i
cup each of butter beans, tomatoes and corn,
I slice of chopped salt pork, salt and pepper ;
let all boil until tender ; take out the meat
and thicken the gravy with a little flour.
24. — Oysters Sauteed.
Drain tlie oysters ; season with salt and
pepper; roll in fine corn-meal and fry in deep
fat. Garnish with bits of lemon.
25. — Beefsteak Hollandaise Sauce.
Heat a china bowl very hot; into it put
]/2 cup of butter and beat to a cream ; add
130
October
to this the yolks of 4 eggs, beating them in
one at a time ; then add the juice of a lemon,
2 saltspoonfuls of salt and i of paprika.
Beat well and set the bowl in a basin of hot
water; add to the sauce J^ of a cup of
boiling water and stir until the consistency of
cream. Broil the steak in the usual way and
serve the sauce with it.
26. — Chicken with Pea Sauce.
Cut a young chicken as for fricassee and
place it in a baking-pan. Cover with a pt.
of stock ; season with salt and pepper and a
tablespoonful of chopped parsley; cover
with another pan and let it cook for ^ an
hour. After it has been in the oven about 15
minutes add to the gravy i can of French
peas. When the chicken is cooked take it
out and lay on a hot platter. Strain the
gravy and peas through a sieve and pour over
the chicken.
27. — Chestnut Croquettes.
Shell, blanch and boil sufficient chestnuts
to make i pt. While hot add i teaspoonful
salt, same of onion juice, dash of cayenne
and I tablespoonful of butter. Mix ; make
October*
into tiny rolls ; dip into egg then in crumbs
and fry in smoking hot fat. — From •* Table
Talk," Philadelphia.
28.— Devilled Lobster.
After a lobster is boiled cut up in small
pieces and season highly with salt and cay-
enne pepper, chopped parsley, onion juice
and a little mustard if liked. Put the mix-
ture in the shell ; sprinkle over bread crumbs
and bits of butter and bake until well
browned.
29. — Meat Fritters.
Take slices of cold meat; cut in neat
pieces and lay them in lemon juice for 10
minutes ; drain ; season with salt and pepper;
dip each piece into fritter batter and fry in
hot fat.
30. — Mutton Chops with Tomato
Sauce.
Season 6 mutton chops with salt and pep-
per ; baste with melted butter ; roll in bread
crumbs and broil slowly ; arrange in a circle
on a hot platter and pour tomato sauce in the
centre. Tomato Sauce. — Put 2 table-
132
October*