Cut each flounder into 4 fillets ; season
with salt and pepper ; put them into a sauce-
pan with a little butter, a gill of white wine,
a chopped onion ; boil and cook 10 minutes ;
then make a sauce as follows : Put 2 ozs, of
butter and 2 of flour in a saucepan ; stir and
cook a little without browning ; dilute with
the fish gravy and boil 10 minutes; skim and
thicken with the yolks of 2 eggs✪ Fillet of Sole with Normandy Sauce, and stir on
the fire without boiling ; add the juice of a
137
■: <")
Movember.
lemon ; stir well and sirain. Place ihe fillets
on a dish and pour the sauce over.
II. — Lucanian Eggs.
Cut s hard-boiled eggs in eighths, length-
wise. Add I cup of cooked macaroni, J^
a cup of grated cheese and i ^ cups of while
sauce ; season with salt, paprika, onion juice,
and anchovy essence✪ Lucanian Eggs. Turn into a buttered
baking dish ; cover with buttered crumbs and
set into the oven long enough to brown the
crumbs. — From " The Boston Cooking School
Magazine."
12. — Ham with Cream Sauce.
Heat a frying-pan very hot, and into it put
slices of raw ham. Do not use any fat to fry
it. When crisp take it out and lay It on a
hot platter. Add i cupful of milk to the fat
in the pan ; when it boils, thicken with i
tablespoonful of flour✪ Ham with Cream Sauce ; season with salt and
pepper. Pour the sauce over the ham and
13 — Golden Eggs.
Into a frying-pan put 2 tablespoon fuls of
lard ; when very hot, drop in 8 eggs✪ Golden Eggs care-
November.
fully, one by one, and let them cook for 2
minutes. Then with a skimmer take each
one up separately and lay on a dry cloth.
Have some fritter-batter ready and dip each
egg into it; fry in deep fat until a golden
brown. Serve at once.
14. — Salmon Toast.
Take a can of salmon and pick it over care-
fully, taking out all pieces of skin and bones.
Put it into a saucepan with 2 tablespoonfuls
of butter, a teaspoonful of salt and yi a cup
of cream✪ Salmon Toast ; let boil up once and serve on hot
buttered toast.
15.— Portuguese Hash.
One pt. of cold chicken chopped fine ; put
it into a saucepan with z tablespoonfuls of
butter. Into another saucepan put ^ cup of
chicken broth, chopped parsley and i stalk
celery chopped fine, salt and pepper ; let this
boil up and then tliicken with flour. Turn
the chicken into the broth ; mix well and
turn out on a hot platter. Into a frying-pan
put the whites of 4 unbeaten eggs ; cover
with sailed boiling water; when cooked (as
for poached eggs), cut into small fancy shapes ;
decorate the hash with these and serve.
November^
i6. — Fried Chicken with Tartar Sauce.
Cut up a chicken as for fricassee ; season
with salt, pepper and nutmeg ; dip each piece
in melted butter and bread crumbs. Fry in
deep fat. Tartar Sauce. — Make a mayon-
naise dressing, and add to it i finely chopped
gherkin, i tablespoonful chopped parsley, and
a few capers✪ Fried Chicken with Tartar Sauce.
17. — Scalloped Oysters and Macaroni.
Drain about 25 oysters ; put a layer of
boiled macaroni, cut in small pieces, into a
baking dish ; then a layer of oysters, a
seasoning of salt and pepper; continue so
doing until the dish is full ; cover the top
with bread crumbs and bits of butter✪ Scalloped Oysters and Macaroni and
bake )4 an hour.
18. — Chops with Flemish Sauce.
Broil the chops and lay on a hot platter.
Flemish Sauce. — Cut a cupful of the red
part of the carrot into ^ inch dice and cook
in boiling salted water until tender. Make i
cup of brown sauce ; add the cooked carrot,
]4 a teaspoonful of chopped parsley, i table-
spoonful each of chopped pickles and grated
horseradish✪ Chops with Flemish Sauce. — Mrs. M. J. Lincoln,
140
November^
xg. — Lobster Omelet.
Take the meat from i boiled lobster and
pick it into small pieces ; put it into a sauce-
pan with }4 a cup of white wine and a small
piece of butter. Moisten with a little cream✪ Lobster Omelet,
and let it cook for 5 minutes. Make a plain
omelet and fold the lobster mixture in the
centre.
20. — Turkey Ragout. ✪ Turkey Ragout
Page 37 · 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
Cut each flounder into 4 fillets ; season with salt and pepper ; put them into a saucepan with a little butter, a gill of white wine, a chopped onion ; boil and cook 10 minutes ; then make a sauce as follows : Put 2 ozs, of butter and 2 of flour in a saucepan ; stir and cook a little without browning ; dilute with the fish gravy and boil 10 minutes; skim and thicken with the yolks of 2 eggs, and stir on the fire without boiling ; add the juice of a
■: <")
Movember.
lemon ; stir well and strain. Place the fillets on a dish and pour the sauce over.
11. — Lucanian Eggs.
Cut 8 hard-boiled eggs in eighths, lengthwise. Add I cup of cooked macaroni, J^ a cup of grated cheese and i ^ cups of while sauce ; season with salt, paprika, onion juice, and anchovy essence. Turn into a buttered baking dish ; cover with buttered crumbs and set into the oven long enough to brown the crumbs. — From " The Boston Cooking School Magazine."
12. — Ham with Cream Sauce. Heat a frying-pan very hot, and into it put slices of raw ham. Do not use any fat to fry it. When crisp take it out and lay It on a hot platter. Add i cupful of milk to the fat in the pan ; when it boils, thicken with i tablespoonful of flour ; season with salt and pepper. Pour the sauce over the ham and
13. — Golden Eggs.
Into a frying-pan put 2 tablespoonfuls of
lard ; when very hot, drop in 8 eggs care-
November.
fully, one by one, and let them cook for 2 minutes. Then with a skimmer take each one up separately and lay on a dry cloth. Have some fritter-batter ready and dip each egg into it; fry in deep fat until a golden brown. Serve at once.
14. — Salmon Toast.
Take a can of salmon and pick it over carefully, taking out all pieces of skin and bones. Put it into a saucepan with 2 tablespoonfuls of butter, a teaspoonful of salt and yi a cup of cream ; let boil up once and serve on hot buttered toast.
15. — Portuguese Hash.
One pt. of cold chicken chopped fine ; put it into a saucepan with z tablespoonfuls of butter. Into another saucepan put ^ cup of chicken broth, chopped parsley and i stalk celery chopped fine, salt and pepper ; let this boil up and then thicken with flour. Turn the chicken into the broth ; mix well and turn out on a hot platter. Into a frying-pan put the whites of 4 unbeaten eggs ; cover with salted boiling water; when cooked (as for poached eggs), cut into small fancy shapes ; decorate the hash with these and serve.
November.
16. — Fried Chicken with Tartar Sauce.
Cut up a chicken as for fricassee ; season with salt, pepper and nutmeg ; dip each piece in melted butter and bread crumbs. Fry in deep fat. Tartar Sauce. — Make a mayonnaise dressing, and add to it i finely chopped gherkin, i tablespoonful chopped parsley, and a few capers.
17. — Scalloped Oysters and Macaroni.
Drain about 25 oysters ; put a layer of boiled macaroni, cut in small pieces, into a baking dish ; then a layer of oysters, a seasoning of salt and pepper; continue so doing until the dish is full ; cover the top with bread crumbs and bits of butter and bake )4 an hour.
18. — Chops with Flemish Sauce.
Broil the chops and lay on a hot platter. Flemish Sauce. — Cut a cupful of the red part of the carrot into ^ inch dice and cook in boiling salted water until tender. Make i cup of brown sauce ; add the cooked carrot, ]4 a teaspoonful of chopped parsley, i tablespoonful each of chopped pickles and grated
horseradish. — Mrs. M. J. Lincoln,
November.
19. — Lobster Omelet.
Take the meat from i boiled lobster and pick it into small pieces ; put it into a saucepan with }4 a cup of white wine and a small piece of butter. Moisten with a little cream, and let it cook for 5 minutes. Make a plain omelet and fold the lobster mixture in the centre.
20. — Turkey Ragout.
Records on this page
Fried OystersFillet of Sole with Normandy SauceLucanian EggsHam with Cream SauceGolden EggsSalmon ToastPortuguese HashFried Chicken with Tartar SauceScalloped Oysters and MacaroniChops with Flemish SauceLobster OmeletTurkey Ragout