Cut cold turkey in neat slices. Into a
saucepan put i cup of turkey stock, i stalk
of chopped celery ; thicken with a thickening
of butter and flour✪ Turkey Ragout rubbed smooth. When
the sauce is like cream add the turkey and
cook 5 minutes.
21. — Fried 0)rsters.
Slightly parboil 25 large oysters ; sprinkle
with salt and pepper and when cool, roll each
one in egg and crumbs. Fry in deep smok-
ing hot fat ; take out and lay on butcher's
paper to absorb the grease ; garnish with
lemon and serve.
22. — Ham Tarts.
Chop fine i pt. of cold boiled ham ; mix
with it I pt. of bread crumbs which have
141
November.
been soaked in milk✪ Ham Tarts ; put this mixture in
little patty-pans, dust with crumbs and bake
until brown.
33, — Venison with Currant Sauce.
Slice an onion and cook until browned in
3 tablespoon fu Is of butter; add one of flour,
I bay leaf, i stalk of celery, i tablespoonful
of vinegar✪ Venison with Currant Sauce ; cook 5 minutes ; add i pt. of
into it J^ glass of currant jelley. Heat slices
of venison hot and pour the sauce over them.
24. — Tripe a la Creole.
Into a saucepan put 2 tablespoonful s of but-
ter; add I dozen pepj«;rcorns, 2 cloves, i
blade of mace and i onion chopped fine.
Cook slowly until Ihe butter is light brown ;
add 2 tablespoon fu Is of flour and brown
again. Add i}( cupfuls of strained tomato
and stir until smooth. Strain and return to
I he fire. Season to taste ; add J^ of a|X)und
of boiled tripe✪ Tripe a la Creole, cut into inch strips; cover
and simmer gently for 20 minuies.^From
"Table Talk," Philadelphia.
November.
25. — Salmi of Tongue with Olives.
Brown 2 tablespoon fu Is of butter in a
saucepan ; add two tablespoonfuls of flour
and brown again. Pour in i pt. of stock or
water and stir until thick and smooth. Add
I tablespoonful of Worcestershire, salt and
pepper to taste, i pt. of boiled tongue, cut
in neat pieces, 2 dozen olives✪ Salmi of Tongue with Olives, stoned, and
simmer for 15 minutes. Take from the fire,
add 2 tablespoonfuls of sherry, or Madeira
and serve.— From *' Table Talk,'* Philadel-
phia.
26. — Breslau of Beef.
Chop up sufficient rare roast beef to meas-
ure I pt. Put it in a bowl and add ^ a
cupful of stale bread crumbs, 2 tablespoon-
fuls of chopped parsley, J^ of a teaspoonful of
thyme, salt and pepper to taste, 3 tablespoon-
fuls of butter, melted, i cupful of stock or
gravy and 3 well-beaten eggs. Mix well and
fill into buttered molds or custard cups. Set
these in a pan of hot water and cook in a
moderate oven until the centres are firm,
about 25 minutes. Serve with a brown
sauce to which is added i teaspoonful of
Worcestershire sauce and i teaspoonful of
143
November*
walnut catsup. — From ** Table Talk," Phila-
delphia.
27.— Turkish Pilaf.
One cup of stewed and strained tomatoes, i
cup of stock, seasoned highly with salt and
pepper and minced onion. When boiling,
add I cup of well-washed rice ; stir lightly
with a fork until the liquor is absorbed ; then
add ^ a cupful of butter. Set on the back
of the stove and add i cup of cooked meat
cut into yi inch pieces and shredded very
fine. Steam 20 minutes. Remove the cover ;
stir lightly ; cover with a towel and let the
steam escape. — Mrs. M. J. Lincoln.
28. — Veal Hamburg.
From I yi lbs. of lean veal trim off all skin
and fat and put through the meat chopper.
In a saucepan melt i tablespoonful of butter
and brown in it i heaping tablespoonful of
chopped onion ; then add i pt. of good stock ;
season to taste and simmer 5 minutes. In a
frying-pan melt i tablespoonful of butter and
when hot add the chopped raw meat. Stir
until the butter is absorbed and the meat
144
November*
✪ Breslau of Beef
Page 38 · 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
Cut cold turkey in neat slices. Into a saucepan put i cup of turkey stock, i stalk of chopped celery ; thicken with a thickening of butter and flour rubbed smooth. When the sauce is like cream add the turkey and cook 5 minutes.
21. — Fried Oysters.
Slightly parboil 25 large oysters ; sprinkle with salt and pepper and when cool, roll each one in egg and crumbs. Fry in deep smoking hot fat ; take out and lay on butcher's paper to absorb the grease ; garnish with lemon and serve.
22. — Ham Tarts.
Chop fine i pt. of cold boiled ham ; mix with it I pt. of bread crumbs which have
November.
been soaked in milk ; put this mixture in little patty-pans, dust with crumbs and bake until brown.
23. — Venison with Currant Sauce.
Slice an onion and cook until browned in 3 tablespoon fu Is of butter; add one of flour, I bay leaf, i stalk of celery, i tablespoonful of vinegar ; cook 5 minutes ; add i pt. of
into it i glass of currant jelly. Heat slices of venison hot and pour the sauce over them.
24. — Tripe a la Creole.
Into a saucepan put 2 tablespoonful s of butter; add I dozen peppercorns, 2 cloves, i blade of mace and i onion chopped fine. Cook slowly until Ihe butter is light brown ; add 2 tablespoon fu Is of flour and brown again. Add i½ cupfuls of strained tomato and stir until smooth. Strain and return to I he fire. Season to taste ; add ½ of a pound of boiled tripe, cut into inch strips; cover and simmer gently for 20 minutes.—From "Table Talk," Philadelphia.
November.
25. — Salmi of Tongue with Olives.
Brown 2 tablespoon fu Is of butter in a saucepan ; add two tablespoonfuls of flour and brown again. Pour in i pt. of stock or water and stir until thick and smooth. Add I tablespoonful of Worcestershire, salt and pepper to taste, i pt. of boiled tongue, cut in neat pieces, 2 dozen olives, stoned, and simmer for 15 minutes. Take from the fire, add 2 tablespoonfuls of sherry, or Madeira and serve.— From *' Table Talk,'* Philadelphia.
26. — Braise of Beef.
Chop up sufficient rare roast beef to measure I pt. Put it in a bowl and add ^ a cupful of stale bread crumbs, 2 tablespoonfuls of chopped parsley, J^ of a teaspoonful of thyme, salt and pepper to taste, 3 tablespoonfuls of butter, melted, i cupful of stock or gravy and 3 well-beaten eggs. Mix well and fill into buttered molds or custard cups. Set these in a pan of hot water and cook in a moderate oven until the centres are firm, about 25 minutes. Serve with a brown sauce to which is added i teaspoonful of Worcestershire sauce and i teaspoonful of
November*
walnut catsup. — From ** Table Talk," Philadelphia.
27.— Turkish Pilaf.
One cup of stewed and strained tomatoes, i cup of stock, seasoned highly with salt and pepper and minced onion. When boiling, add I cup of well-washed rice ; stir lightly with a fork until the liquor is absorbed ; then add ^ a cupful of butter. Set on the back of the stove and add i cup of cooked meat cut into yi inch pieces and shredded very fine. Steam 20 minutes. Remove the cover ; stir lightly ; cover with a towel and let the steam escape. — Mrs. M. J. Lincoln.
28. — Veal Hamburg.
From I yi lbs. of lean veal trim off all skin and fat and put through the meat chopper. In a saucepan melt i tablespoonful of butter and brown in it i heaping tablespoonful of chopped onion ; then add i pt. of good stock ; season to taste and simmer 5 minutes. In a frying-pan melt i tablespoonful of butter and when hot add the chopped raw meat. Stir until the butter is absorbed and the meat
November*
Records on this page
Fried OystersTurkey RagoutHam TartsVenison with Currant SauceTripe a la CreoleSalmi of Tongue with OlivesTongue with OlivesBreslau of BeefTurkish PilafVeal Hamburg