•J pound slice of calf's liver.
3 ounces breakfast bacon✪ Liver and Bacon Broiled.
Cut the liver bioad and thin, pepper
and salt, dip both sides in flour, broil
and while it is cooking brush it over
with soft butter.
Fry the 2 slices of bacon first, then
finish on the gridiron. Serve the liver
with the butter frothing upon it, the ba-
con on top and potatoes around in the
dish.
Cost of material. The supply of cab's
liver is never equal to the demand and
the butchers easily get 25c per pound.
Beef liver has to be the main reliance
for this dish and can be had much
cheaper. Liver average 10, bacon (al-
lowing for waste in cutting) 6, butter 1,
potatoes 1, bread, butter, etc. 5; 23c.
81— Welsh Rarebit or Canapes au
Fromage.
First-class price 40 cents.
4 to 6 ounces good cheese.
Butter size of an egg — 2 ounces.
J cup of ale.
5 yolks of eggs.
Little cayenne and salt.
4 thin pieces of toast✪ Welsh Rarebit.
Chop the cheese small, throw it and
the butter into a little saucepan and as
they get warm mash them together.
When softened add the yolks and ale
and pinch of cayenne and salt. Stir till
it is creamy, but do not let it boil, for
that would spoil it. Place ihe sliceff of
toast on a dish, pour the creamed cheese
upon them and set inside the oven about
two minutes. The ale only heightens
the flavor, and some prefer to use milk.
The simplest form of Welsh rarebit is
a slice of cheese placed on a slice of
bread and baked in the oven. It de-
pends upon the quality of the cheese a good
deal whether it will prove satisfiictory.
And an addition to canapes au from-
age is sometimes made in the form of a
nicely-poached eg;^ on the top of each
canape, in the hot cheese. This dish
then goes by the fanciful name of the
"golden buck" — at least it has been so
named in a few places where price was
no object and specialties paid.
Cost of material — cheese 8, butter 4,
ale 4, eggs 5, toast 1, table extras 4;
26c.
With poached eggs on top, cost in-
creased and price indefinite.
82— Minced Potatoes.
This likewise has been a restaurant
specialty and has been known as of
great effect in drawing trade. It ought
to be observed, however, that it takes a
considerable allowance o^ butter in the
pan to give the potatoes the fine yellow-
brown, and appetizing flavor that will
draw the people from a distance of many
blocks to breakfast or supper.
Chop cold boiled potatoe** quite fine
and season with salt. Spread a spoon-
ful of drippings or butte✪ Minced Potatoesr in an omelet-
pan or small frying-pan and plac*^ the
minced potatoes about an inch deep.
Cook on top of the range like a cake,
without stirring. Invert a plate that
just fits the pan over the potatoes. Let
them brown nicely and slowly, then turn
over on to the plate. Push in the edge
a little all around and serve on the same
plate with the brown on top. There are
oval shaped pans that make these suita-
ble for a platter, and even in the round
frying-pan it can be managed to giva the
cake the platter shape.
COOKING FOR PROFIT.
31
83— Corn Meal Mush and Milk.
✪ Corn Meal Mush and Milk
Page 33 · 4 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
½ pound slice of calf's liver.
3 ounces breakfast bacon.
Cut the liver broad and thin, pepper and salt, dip both sides in flour, broil and while it is cooking brush it over with soft butter.
Fry the 2 slices of bacon first, then finish on the gridiron. Serve the liver with the butter frothing upon it, the bacon on top and potatoes around in the dish.
Cost of material. The supply of calf's liver is never equal to the demand and the butchers easily get 25c per pound. Beef liver has to be the main reliance for this dish and can be had much cheaper. Liver average 10, bacon (allowing for waste in cutting) 6, butter 1, potatoes 1, bread, butter, etc. 5; 23c.
81— Welsh Rarebit or Canapes au Fromage.
First-class price 40 cents.
4 to 6 ounces good cheese. Butter size of an egg — 2 ounces. J cup of ale.
5 yolks of eggs. Little cayenne and salt. 4 thin pieces of toast.
Chop the cheese small, throw it and the butter into a little saucepan and as they get warm mash them together. When softened add the yolks and ale and pinch of cayenne and salt. Stir till it is creamy, but do not let it boil, for that would spoil it. Place the slices of
toast on a dish, pour the creamed cheese upon them and set inside the oven about two minutes. The ale only heightens the flavor, and some prefer to use milk.
The simplest form of Welsh rarebit is a slice of cheese placed on a slice of bread and baked in the oven. It depends upon the quality of the cheese a good deal whether it will prove satisfactory.
And an addition to canapes au fromage is sometimes made in the form of a nicely-poached egg on the top of each canape, in the hot cheese. This dish then goes by the fanciful name of the "golden buck" — at least it has been so named in a few places where price was no object and specialties paid.
Cost of material — cheese 8, butter 4, ale 4, eggs 5, toast 1, table extras 4;
With poached eggs on top, cost increased and price indefinite.
82— Minced Potatoes.
This likewise has been a restaurant specialty and has been known as of great effect in drawing trade. It ought to be observed, however, that it takes a considerable allowance of butter in the pan to give the potatoes the fine yellowbrown, and appetizing flavor that will draw the people from a distance of many blocks to breakfast or supper.
Chop cold boiled potatoes quite fine and season with salt. Spread a spoonful of drippings or butter in an omeletpan or small frying-pan and place the minced potatoes about an inch deep. Cook on top of the range like a cake, without stirring. Invert a plate that just fits the pan over the potatoes. Let them brown nicely and slowly, then turn over on to the plate. Push in the edge a little all around and serve on the same plate with the brown on top. There are oval shaped pans that make these suitable for a platter, and even in the round frying-pan it can be managed to giva the cake the platter shape.
83— Corn Meal Mush and Milk.
Records on this page
Liver and Bacon BroiledWelsh RarebitMinced PotatoesCorn Meal Mush and Milk