pt. of stock. Let all simmer together slowly,
then stir in the yolks of 2 eggs well beaten,
a teaspoonfiil of lemon juice, and a wine-glass
of cooking wine✪ Fricassee of Cold Beef. Stir briskly on the fire
and turn into a hot dish. The broth should
be warmed before the meat is put in.
17. — Brown Stew.
Two lbs. of veal from the knuckle or the
breast. Cut the meat into bits and roll in
flour. Put 2 tablespoonfuls of chopped veal
suet into a pan ; when hot, put in the meat
and stir constantly until lightly browned.
Draw the bits to one side, add 2 tablespoonfuls
of flour to the fat, mix and add i pt. of water ;
stir constantly until it boils ; add a teaspoon-
ful of salt, a dash of pepper, a slice of onion,
a teaspoon ful of kitchen bouquet and a bay
leaf. Cover and simmer gently an hour. —
From ** Table Talk,'* Philadelphia.
18. — Shirred Eggs.
Break an tgg into a buttered cup ; set the
cup in hot water into the oven, and cook un-
til the yolk is set. Serve in the cup. The
cup may be lined with bread crumbs, mixed
23
Febraaiy.
with cream and seasoned before the egg is
put into it✪ Shirred Eggs. Cover the top of the egg with
more mixture and cook as before. Serve one
for each ijersou. — From "The Boston Cook-
ing School Magazine."
19. — Chicken Baked with Rice.
Cut cold chicken in pieces. Cover the
bottom of a baking dish with cold boiled rice,
a layer of chicken, and then dust with celery
salt✪ Chicken Baked with Rice ; then more rice, chicken and salt, until
the dish is full. Cover with a cup of
chicken stock if you have it, or white cream
sauce. Cover the top with the yolk of a
well beaten egg ; bake in the oven about }4
an hour.
20.— Veal Cutlets.
Cut the cutlets in pieces about 4 inches
square; dip them ineggandthen incrumbs✪ Veal Cutlets;
fry for about five minutes. Have a pan of
boiling water on the stove. Pot the cutlets
is, and let them simmer for
>f an hour. Then dish and
if lemon. They will be very
ate done in this way.
24
Febmary,
31. — Curried Eggs.
Cut 6 hard-boiled eggs in slices ; make a
curry sauce with 2 tablespooiifuls of butter
and 2 of flour, i oz. of curry [xjwder ; slir
until the flour is cooked ; then add i cupful
of stock✪ Curried Eggs ; let it come to a boil. Put into it
the slices of egg, and pour all over rounds of
toasted bread.
23.— Chuck Steak Fried with Tomato
Sauce.
Place a frying-pan over the fire ; add
enough suet to grease the pan; cut a 2j^
pounds chuck steak into 6 pieces; let the
pan get very hot ; put in the steak ; fry 4
minutes on each side. Place the steak on a
hot dish, season with salt and pepper, pour
over I pt. of tomato sauce. Tomato Sauce
A LA Fban(;aise. — Place a small saucepan
with I tablespoonful of butter or poultry fat
over the fire ; add 2 tablespoonfuls fine cut
carrots, i fine cut onion, yi a bay leaf, 2
cloves, I blade of mace, 6 whole peppers, i
sprig of thyme ; stir and cook 10 minutes;
add I tablespoonful of flour and cook 2 min-
utes; add a can of tomatoes, i teaspoonful salt,
1 even teaspoonful i)ep|ter, i tea
February*
cook slowly lo minutes, stirring constantly,
then strain and serve. — Mrs. Gesine Lemcke.
23. — Fillets of Fish, Ambassador Style. ✪ Chuck Steak Fried with Tomato Sauce
Page 7 · 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
pt. of stock. Let all simmer together slowly, then stir in the yolks of 2 eggs well beaten, a teaspoonfiil of lemon juice, and a wine-glass of cooking wine. Stir briskly on the fire and turn into a hot dish. The broth should be warmed before the meat is put in.
17. — Brown Stew.
Two lbs. of veal from the knuckle or the breast. Cut the meat into bits and roll in flour. Put 2 tablespoonfuls of chopped veal suet into a pan ; when hot, put in the meat and stir constantly until lightly browned. Draw the bits to one side, add 2 tablespoonfuls of flour to the fat, mix and add i pt. of water ; stir constantly until it boils ; add a teaspoonful of salt, a dash of pepper, a slice of onion, a teaspoon ful of kitchen bouquet and a bay leaf. Cover and simmer gently an hour. — From ** Table Talk,'* Philadelphia.
18. — Shirred Eggs.
Break an egg into a buttered cup ; set the cup in hot water into the oven, and cook until the yolk is set. Serve in the cup. The cup may be lined with bread crumbs, mixed
Febraaiy.
with cream and seasoned before the egg is put into it. Cover the top of the egg with more mixture and cook as before. Serve one for each person. — From "The Boston Cooking School Magazine."
19. — Chicken Baked with Rice.
Cut cold chicken in pieces. Cover the bottom of a baking dish with cold boiled rice, a layer of chicken, and then dust with celery salt ; then more rice, chicken and salt, until the dish is full. Cover with a cup of chicken stock if you have it, or white cream sauce. Cover the top with the yolk of a well beaten egg ; bake in the oven about }4 an hour.
20.— Veal Cutlets.
Cut the cutlets in pieces about 4 inches square; dip them in egg and then in crumbs;
fry for about five minutes. Have a pan of
boiling water on the stove. Put the cutlets in, and let them simmer for 1/2 of an hour. Then dish and pour if lemon. They will be very delicate done in this way.
Febmary,
31. — Curried Eggs.
Cut 6 hard-boiled eggs in slices ; make a curry sauce with 2 tablespoonfuls of butter and 2 of flour, 1 oz. of curry powder ; slir until the flour is cooked ; then add i cupful of stock ; let it come to a boil. Put into it the slices of egg, and pour all over rounds of toasted bread.
23.— Chuck Steak Fried with Tomato Sauce. Place a frying-pan over the fire ; add enough suet to grease the pan; cut a 2j^ pounds chuck steak into 6 pieces; let the pan get very hot ; put in the steak ; fry 4 minutes on each side. Place the steak on a hot dish, season with salt and pepper, pour over I pt. of tomato sauce. Tomato Sauce A LA Fban(;aise. — Place a small saucepan with I tablespoonful of butter or poultry fat over the fire ; add 2 tablespoonfuls fine cut carrots, i fine cut onion, yi a bay leaf, 2 cloves, I blade of mace, 6 whole peppers, i sprig of thyme ; stir and cook 10 minutes; add I tablespoonful of flour and cook 2 minutes; add a can of tomatoes, 1 teaspoonful salt, 1 even teaspoonful pepper, 1 tea
February*
cook slowly lo minutes, stirring constantly, then strain and serve. — Mrs. Gesine Lemcke.
23. — Fillets of Fish, Ambassador Style.
Records on this page
Fricassee of Cold BeefColumbus EggsBrown StewBeef and Rice CroquettesShirred EggsChicken Baked with RiceChicken Baked with RiceVeal CutletsCurried EggsChuck Steak Fried with Tomato SauceBéchamel SauceFillets of Fish, Ambassador Style