long and 4 inches thick ; put it to stew in suf-
ficient boiling water so that it does not cover
the meat. After stewing slowly J^ an hour,
add sweet thyme and parsley chopped fine,
pepper and plenty of onion cut in thin slices.
After the seasoning is added, continue stew-
ing until the meat is very tender. Now add
cornstarch to make the gravy as thick as
cream, adding at the same time salt and
Worcestershire sauce. Have ready 6 hard-
boiled eggs✪ Mrs. Clay's Beefsteak Pie sliced and place them in alternate
layers with the meat in a pie dish ; pour the
gravy over all, cover with pastry and bake.
30.— Veal Souffle.
To every pint of finely chopped cold veal,
allow 1 tablespoonful of butter, 2 cups of
cream or milk, i tablespoonful of flour, 2
eggs✪ Veal Souffle and J^ a cup of bread crumbs. Melt
the butter without browning ; add the flour
and stir until smooth, add the milk or cream ;
stir until it thickens. Then add the bread
crumbs and cook about 3 minutes. Just before
taking from the fire, add the yolks of (he
eggs. Mix well. Take from the fire, add
the veal, 3 tables poonfuls chopped parsley,
I teas|Xicnful of salt and 2 or 3 dashes of
January.
peiii)er. Beat the whites of the eggs to b
stiff, cfry froth ; add the mixture carefully.
Turn into a greased baking dish and bake for
20 minutes in a quick oven. — From " Table
Talk," Philadelphia.
31. — Mutton Cecils.
To I pt. of chopped cold mutton, allow the
yolks of two eggs, 2 tablespoon fuls of butter,
I tablespoonful of bread crumbs, i table-
spoonful of chopped parsley, salt and pepper
to taste. Mix all the ingredients together,
and stir over the fire in a saucepan, until
heated through. When cold form into small
round balls; dip in egg and bread crumbs
and fry in smoking hot fat. — From "Table
Talk," Philadelphia.
FEBRUARY.
I. — £gg& in Boxes.
Cut slices of bread i^ inches thick; trim
them off neatly and scoop out the centre to
make a box. Dip them in beaten tgg and
fry them in hot fat until a light brown.
Drain on brown paper. Into each of these
boxes drop an egg, dust lightly with salt and
cook them in the oven for 2 or 3 minutes.
2. — Hashed Brown Potatoes and
Bacon.
Slice the bacon very thin and lay on the
ice for half an hour to make it crisp. Chop
fine I pint of cold boiled potatoes; season
with a little salt and pepper. Into a frying-
pan put a tablespoonful of butter ; when it is
hot add the potatoes. Turn them until they
begin to brown. Have a border mould but-
tered and heated hot; pack the potatoes
tightly into it and put into the oven for 10 or
\1
Febmaiy*
15 minutes. Broil the bacon quickly and
when the potatoes are done turn out on a
platter and put the bacon in the centre.
3. — Chicken Souffle.
Make i cup of cream sauce and season
with parsley chopped fine and a little onion
juice. Stir into this yi cup of chopped
chicken and yi cup of chopped mushrooms.
When it is hot add the beaten yolks of 2 eggs.
Cook one minute and put away to cool.
When cool stir in the whites of the eggs well
beaten. Bake 20 minutes in a buttered dish.
4* — Eggs Baked With Cheese.
In a flat earthen dish melt i teaspoon ful of
butter and let it run over the bottom of the
dish. Cover with thin slices of cheese and
dust with white pepper and a little salt.
Break in carefully as many eggs as the dish
will hold and place in a hot oven until the
whites are set ; then serve at once. — From
*^ Table Talk," Philadelphia.
5. — Sweetbreads a la Newburg.
Heat I cup of cream, add i^^ cups of
sweetbreads parboiled, cooled and cut in
18
Febmary^
cubes. Beat the yolks of 3 eggs ; add a scant
j4 teaspoon ful of salt and a few grains of
cayenne ; dilute with ^ of a cup of sherry,
and stir into the cream. Stir until thickened
slightly then serve at once. — From '* The
Boston Cooking School Magazine.*'
6.— Salt Codfish in Egg Cups. ✪ Eggs in Boxes
Page 5 · 19 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
long and 4 inches thick ; put it to stew in sufficient boiling water so that it does not cover the meat. After stewing slowly J^ an hour, add sweet thyme and parsley chopped fine, pepper and plenty of onion cut in thin slices. After the seasoning is added, continue stewing until the meat is very tender. Now add cornstarch to make the gravy as thick as cream, adding at the same time salt and Worcestershire sauce. Have ready 6 hardboiled eggs sliced and place them in alternate layers with the meat in a pie dish ; pour the gravy over all, cover with pastry and bake.
30.— Veal Souffle.
To every pint of finely chopped cold veal, allow 1 tablespoonful of butter, 2 cups of cream or milk, i tablespoonful of flour, 2 eggs and J^ a cup of bread crumbs. Melt the butter without browning ; add the flour and stir until smooth, add the milk or cream ; stir until it thickens. Then add the bread crumbs and cook about 3 minutes. Just before taking from the fire, add the yolks of (he eggs. Mix well. Take from the fire, add the veal, 3 tables poonfuls chopped parsley, I teaspoonful of salt and 2 or 3 dashes of
January.
peiii)er. Beat the whites of the eggs to stiff, dry froth ; add the mixture carefully. Turn into a greased baking dish and bake for 20 minutes in a quick oven. — From " Table Talk," Philadelphia.
31. — Mutton Cecils. To I pt. of chopped cold mutton, allow the yolks of two eggs, 2 tablespoon fuls of butter, I tablespoonful of bread crumbs, i tablespoonful of chopped parsley, salt and pepper to taste. Mix all the ingredients together, and stir over the fire in a saucepan, until heated through. When cold form into small round balls; dip in egg and bread crumbs and fry in smoking hot fat. — From "Table Talk," Philadelphia.
FEBRUARY.
I. — £gg& in Boxes.
Cut slices of bread i^ inches thick; trim them off neatly and scoop out the centre to make a box. Dip them in beaten tgg and fry them in hot fat until a light brown. Drain on brown paper. Into each of these boxes drop an egg, dust lightly with salt and cook them in the oven for 2 or 3 minutes.
2. — Hashed Brown Potatoes and
Bacon.
Slice the bacon very thin and lay on the ice for half an hour to make it crisp. Chop fine I pint of cold boiled potatoes; season with a little salt and pepper. Into a fryingpan put a tablespoonful of butter ; when it is hot add the potatoes. Turn them until they begin to brown. Have a border mould buttered and heated hot; pack the potatoes tightly into it and put into the oven for 10 or
\1
Febmaiy*
15 minutes. Broil the bacon quickly and when the potatoes are done turn out on a platter and put the bacon in the centre.
3. — Chicken Souffle.
Make i cup of cream sauce and season with parsley chopped fine and a little onion juice. Stir into this yi cup of chopped chicken and yi cup of chopped mushrooms. When it is hot add the beaten yolks of 2 eggs. Cook one minute and put away to cool. When cool stir in the whites of the eggs well beaten. Bake 20 minutes in a buttered dish.
4* — Eggs Baked With Cheese.
In a flat earthen dish melt i teaspoon ful of butter and let it run over the bottom of the dish. Cover with thin slices of cheese and dust with white pepper and a little salt. Break in carefully as many eggs as the dish will hold and place in a hot oven until the whites are set ; then serve at once. — From *^ Table Talk," Philadelphia.
5. — Sweetbreads a la Newburg.
Heat I cup of cream, add i^^ cups of sweetbreads parboiled, cooled and cut in
Febmary^
cubes. Beat the yolks of 3 eggs ; add a scant j4 teaspoon ful of salt and a few grains of cayenne ; dilute with ^ of a cup of sherry, and stir into the cream. Stir until thickened slightly then serve at once. — From '* The Boston Cooking School Magazine.*'
6.— Salt Codfish in Egg Cups.
Records on this page
Plain OmeletMutton CecilsEggs in BoxesBaked ScallopsMrs. Clay's Beefsteak PieVeal SouffleEggs in BoxesHashed Brown Potatoes and BaconFricassee of Cold BeefTripe a la LyonnaiseColumbus EggsSweet Potato Boulettes and BaconValentine ToastOyster OmeletChicken SouffleEggs Baked With CheeseSweetbreads a la NewburgBrown StewSalt Codfish in Egg Cups