If you put your fish to bake in plain
milk or cream at fii&t, exp^ecting to thicken
the sauce when the fish is done, you find
that it has been curdled by the gelatine
from the fish and has an unsightly ap-
pearance.^ Make the ^cream sauce first,
of rich milk, a little minced onion, butter
and flour, pour it boiling hot over the fish
in a baking pan; bake about ^ hour
basting twice ; at last add a little cream
and chopped parsley✪ Trout a la Bechamel. Serve in small
plates with Parisienne potatoes plain
steamed in the same.
lake the trimmings of the lamb, tne
shank, shoulder bone and neck of mut-
ton, and add spare pieces of other meats;
boil them in eight quarts of water from
early morning until 10 or 1 1 o'clock. Boil
6 tablespoonfuls of barley for 6 quarts of
soup in a separate saucepan.
Strain off the broth, skim well, put in 2
cupfuls of turnip, carrott and onion cut
in small dice, some chopped parsley, salt
and pepper, the barley already cooked
and rinsed off in hot water; boil till the
vegetables are done, thicken very slightly
and add a cupful of lean meat from the
neck of mutton, also cut in dice.
684— Trout a la Bechamel.
Another name for it is trout baked in
cream. As previously stated at No. 662,
any dish of fish or meat that is in cream
sauce is allowably designated a la Becha-
685— Corned Beef and Cabbage.
The beef having been well corned, the
next requisite to make it a good dish is to
give it plenty of time to boil tender. The
cabbage should be boiled separately and
chopped and seasoned at last with the fat
from the beef boiler. If cooked together
the beef left to slice cold is too_ strongly
flavored. Serve the cabbage in a flat
dish with a slice of beef on top.
686— Stuffed Shoulder of iVlutton,
Take out the bone, lay a thin covering
of well-seasoned bread ^^tuffing upon the
meat; roll up, tie with twine and cook
the same as rolled brisket of veal ; No.
171-
687— Beets in Butter Sauce.
Beets should not be cut before cooking
as they lose their juice and color. Boil
about an hour, rub off the skin in cold
water, cut up into a saucepan, add 2 cups
water, V2. cup vinegar, half as much but-
ter, salt, and flour thickening to make a
moderately thick sauce when it boils.
688— Onions in Cream Sauce.
Boil in plenty of water and pour the
water away entirely, as it is dark colored.
Make sufficient cream sauce✪ Onions in Cream Sauce well salted
another saucepan and put the onions
SAN FRANCISCO HOTEL GAZETTE'S
74
689-Buked Corn Starch Pudding
6 cups milk — 3 pints.
6 heaped tablespoons starch — 7 ounces.
3 do do sugar.
% cup butter — 2 ounces.
5 or 6 yolks — (left over from making
white cake.)
Flavoring extract, p^rch salt.
Boil the milk with the sugar in it~
which prevents burning at bottom. Mix
up the starch with a little cold milk and
then some hot, pour quickly into the boil-
ing milk in the kettle and almost im-
mediately, or, as soon as fairly mixed,
take it off the fire. ^ Beat in the butter, the
yolks beaten up with a spoonful of milk,
flavor then, bake in a pan or earthen dish
about 20 minutes. Too much cooking
causes starch puddmg to turn watery.
Serve with sauce made of part fruit juice,
sugar, water and starch simmered clear
and bright.
Supper.
Oatmeal (3 cups, 5 cents.)
Beefsteak (12 orders, 20 cents.)
Calfs liver breaded (12 orders, 18
Page 213 · 6 recipe records on this page
Presented as published in 1886. 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
If you put your fish to bake in plain milk or cream at first, expecting to thicken the sauce when the fish is done, you find that it has been curdled by the gelatine from the fish and has an unsightly appearance. Make the cream sauce first, of rich milk, a little minced onion, butter and flour, pour it boiling hot over the fish in a baking pan; bake about 1/2 hour basting twice ; at last add a little cream and chopped parsley. Serve in small plates with Parisienne potatoes plain steamed in the same.
Take the trimmings of the lamb, tne shank, shoulder bone and neck of mutton, and add spare pieces of other meats; boil them in eight quarts of water from early morning until 10 or 1 1 o'clock. Boil 6 tablespoonfuls of barley for 6 quarts of soup in a separate saucepan.
Strain off the broth, skim well, put in 2 cupfuls of turnip, carrott and onion cut in small dice, some chopped parsley, salt and pepper, the barley already cooked and rinsed off in hot water; boil till the vegetables are done, thicken very slightly and add a cupful of lean meat from the neck of mutton, also cut in dice.
684— Trout a la Bechamel.
Another name for it is trout baked in cream. As previously stated at No. 662, any dish of fish or meat that is in cream sauce is allowably designated a la Becha-
685— Corned Beef and Cabbage.
The beef having been well corned, the next requisite to make it a good dish is to give it plenty of time to boil tender. The cabbage should be boiled separately and chopped and seasoned at last with the fat from the beef boiler. If cooked together the beef left to slice cold is too_ strongly flavored. Serve the cabbage in a flat dish with a slice of beef on top.
686— Stuffed Shoulder of iVlutton,
Take out the bone, lay a thin covering of well-seasoned bread ^^tuffing upon the meat; roll up, tie with twine and cook the same as rolled brisket of veal ; No.
687— Beets in Butter Sauce.
Beets should not be cut before cooking as they lose their juice and color. Boil about an hour, rub off the skin in cold water, cut up into a saucepan, add 2 cups water, V2. cup vinegar, half as much butter, salt, and flour thickening to make a moderately thick sauce when it boils.
688— Onions in Cream Sauce.
Boil in plenty of water and pour the water away entirely, as it is dark colored. Make sufficient cream sauce well salted
another saucepan and put the onions
689-Buked Corn Starch Pudding
6 cups milk — 3 pints.
6 heaped tablespoons starch — 7 ounces.
3 do do sugar.
% cup butter — 2 ounces.
5 or 6 yolks — (left over from making white cake.)
Flavoring extract, pinch salt.
Boil the milk with the sugar in it, which prevents burning at bottom. Mix up the starch with a little cold milk and then some hot, pour quickly into the boiling milk in the kettle and almost immediately, or, as soon as fairly mixed, take it off the fire. Beat in the butter, the yolks beaten up with a spoonful of milk, flavor then, bake in a pan or earthen dish about 20 minutes. Too much cooking causes starch pudding to turn watery. Serve with sauce made of part fruit juice, sugar, water and starch simmered clear and bright.
Supper.
Oatmeal (3 cups, 5 cents.)
Beefsteak (12 orders, 20 cents.)
Calfs liver breaded (12 orders, 18
Records on this page
Trout a la BechamelStuffed Shoulder of MuttonBeets in Butter SauceBaked Corn Starch PuddingScotch Barley BrothOnions in Cream Sauce