Wash ^ a lb. of salt pork ; trim off the
rind, and with a sharp knife cut in thin
slices. Spread in a large spider and place at
the side of the fire until the fat is well fried
out ; then draw gradually forward until the
slices begin to color. Transfer them to a
heated platter and keep hot. Pour off most
of the faty leaving about 2 tablespoonfuls in
the pan ; stir into this i cupful of cream,
and when it comes to the boiling point
thicken slightly with i heaping teaspoonful
of flour blended with a little cold milk.
Season with pepper✪ Fried Salt Pork, Cream Gravy ; boil up. once and pour
over the pork. — From << Table Talk," Phila-
delphia.
17. — Mushroom Omelet.
Cut into very small pieces i cupful of
canned mushrooms. Put them into a sauce-
pan with I tablespoonful of melted butter ;
when the mushrooms and the butter are well
mixed, add ^ a cupful of cream, i tea-
spoonful of salt and y^ teaspoonful of pepper.
Thicken with a little flour; boil 10 minutes
and set aside until you make a plain omelet.
When the omelet is done fold the mushrooms
in.
153
December.
18. — Pigs in Blankets.
Wash and wipe as many large oysters as
you require. Have the same numl)er of
slices of thin bacon; roll one around each
oyster and fasten with a small wooden tooth-
pick. Put them into a saucepan and cook
until the bacon is crisp. Serve on a very
hot platter.
19. — Chicken w^ith Peanuts.
(A Spanish Bisli.)
Cut a young chicken into small pieces ; roll
in flour and fry brown in lard or butter.
Wlien the chicken is done, jHitir over it a cup-
ful of sweet cream and sprinkle liberally with
roasted peanuts coarsely powdered. — From
" Table Talk," Philadelphia.
20. — Mock Woodcock Toast.
Take the livers of 4 chickens or 3 turkeys.
\V'ash, cover with boiling water, and simmer
until tender; drain and pound to a paste,
adding by degrees 1 teaspoonful of essence of
anchovy, a dash of pepper, 1 saltspoonful of
sugar, the yolk of i raw egg, and i table-
spoonful of melted butter. Trim the crusts
154
December,
from 4 slices of stale bread and fry in a little
butter until golden brown. Spread with the
paste and place where they will keep warm.
Scald I cupful of cream ; add the beaten
yolks of 2 eggs and stir until the cream
thickens. Whip the whites of the eggs
to a stiff froth ; add to the thickened cream ;
beat together for a moment ; then pour over
the toast.— From "Table Talk," Philadel-
phia.
21.— Devilled Whitebait.
Wash the fish through two waters ; drain
thoroughly and dry them on a soft cloth.
Have ready a second cloth well floured.
Drop the fish on this and roll them over and
over until they are well and evenly floured.
Transfer them to a wire frying-baskct and
plunge into smoking hot fat. When a pale
golden color (which will take about 2 min-
utes), drain them, sprinkle with salt and
cayenne or paprika and serve on a napkin. —
From "Table Talk," Philadelphia.
32.— Chopped Veal, German Style.
Put through a meat cutter 2 lbs. of lean
veal ; for this the shoulder is inexpensive and
December*
well flavored. Season with i teasiX)onful of
salt, }4 teaspoonful of pepper, yi teaspoon fiil
of onion juice, and i tablespoonful of chopi)e(l
parsley✪ Chopped Veal, German Style. Form into small chops, inserting a
piece of bone or a stick of macaroni in the
small end j dip each chop into slightly beaten
egg, roll in fine bread crumbs and immerse in
smoking hot fat for 8 or lo minutes. Serve
with tomato sauce. — From "Table Talk,*'
Philadelphia.
23. — Sausage with Buckwheat Cakes. ✪ Sausage with Buckwheat Cakes
Page 41 · 8 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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Wash ^ a lb. of salt pork ; trim off the
rind, and with a sharp knife cut in thin
slices. Spread in a large spider and place at
the side of the fire until the fat is well fried
out ; then draw gradually forward until the
slices begin to color. Transfer them to a
heated platter and keep hot. Pour off most
of the faty leaving about 2 tablespoonfuls in
the pan ; stir into this i cupful of cream,
and when it comes to the boiling point
thicken slightly with i heaping teaspoonful
of flour blended with a little cold milk.
Season with pepper ; boil up. once and pour
over the pork. — From << Table Talk," Phila-
delphia.
17. — Mushroom Omelet.
Cut into very small pieces i cupful of
canned mushrooms. Put them into a sauce-
pan with I tablespoonful of melted butter ;
when the mushrooms and the butter are well
mixed, add ^ a cupful of cream, i tea-
spoonful of salt and y^ teaspoonful of pepper.
Thicken with a little flour; boil 10 minutes
and set aside until you make a plain omelet.
When the omelet is done fold the mushrooms
in.
153
December.
18. — Pigs in Blankets.
Wash and wipe as many large oysters as
you require. Have the same numl)er of
slices of thin bacon; roll one around each
oyster and fasten with a small wooden tooth-
pick. Put them into a saucepan and cook
until the bacon is crisp. Serve on a very
hot platter.
19. — Chicken w^ith Peanuts.
(A Spanish Bisli.)
Cut a young chicken into small pieces ; roll
in flour and fry brown in lard or butter.
Wlien the chicken is done, jHitir over it a cup-
ful of sweet cream and sprinkle liberally with
roasted peanuts coarsely powdered. — From
" Table Talk," Philadelphia.
20. — Mock Woodcock Toast.
Take the livers of 4 chickens or 3 turkeys.
\V'ash, cover with boiling water, and simmer
until tender; drain and pound to a paste,
adding by degrees 1 teaspoonful of essence of
anchovy, a dash of pepper, 1 saltspoonful of
sugar, the yolk of i raw egg, and i table-
spoonful of melted butter. Trim the crusts
154
December,
from 4 slices of stale bread and fry in a little
butter until golden brown. Spread with the
paste and place where they will keep warm.
Scald I cupful of cream ; add the beaten
yolks of 2 eggs and stir until the cream
thickens. Whip the whites of the eggs
to a stiff froth ; add to the thickened cream ;
beat together for a moment ; then pour over
the toast.— From "Table Talk," Philadel-
phia.
21.— Devilled Whitebait.
Wash the fish through two waters ; drain
thoroughly and dry them on a soft cloth.
Have ready a second cloth well floured.
Drop the fish on this and roll them over and
over until they are well and evenly floured.
Transfer them to a wire frying-baskct and
plunge into smoking hot fat. When a pale
golden color (which will take about 2 min-
utes), drain them, sprinkle with salt and
cayenne or paprika and serve on a napkin. —
From "Table Talk," Philadelphia.
32.— Chopped Veal, German Style.
Put through a meat cutter 2 lbs. of lean
veal ; for this the shoulder is inexpensive and
December*
well flavored. Season with i teasiX)onful of
salt, }4 teaspoonful of pepper, yi teaspoon fiil
of onion juice, and i tablespoonful of chopi)e(l
parsley. Form into small chops, inserting a
piece of bone or a stick of macaroni in the
small end j dip each chop into slightly beaten
egg, roll in fine bread crumbs and immerse in
smoking hot fat for 8 or lo minutes. Serve
with tomato sauce. — From "Table Talk,*'
Philadelphia.
23. — Sausage with Buckwheat Cakes.