Council cook book

Incorporated 136 Geary St. San Francisco i [ the flavor and steam. Thicken gravy if necessary. When properly cooked, this has the flavor and tenderness of chicken. Smothered Tongue. Scald tongue, and then skin. Season well with salt and pepper and slice an onion over it. Let it stand overnight. Put some drippings in a covered iron pot, and then the tongue, with whatever juice the seasoning drew. Cover closely and let it cook slowly until tender — about three hours. Boiled Tongue. Wash tongue thoroughly; rub with salt. Put on to boil ten minutes, then take off and skin. Put it on again with clear water, six whole peppers, one kernel of garlic, one large onion, one-half head of celery, three whole allspice. Boil until tender, then make a sauce of three cups of the water, one-half cup of vinegar, juice of a lemon, and six gingersnaps. Arrange slices of lemon around the tongue. Pickled Beef Tongue. Select a large, fresh beef tongue. Soak in cold water one-half hour. Crush a piece of saltpetre size of walnut, one teacup salt, one teaspoon pepper, three small cloves of garlic cut fine; mix seasoning. Drain water off tongue. With a pointed knife prick tongue ; rub in seasoning. Put tongue in crock; add the balance of salt, etc. ; cover with plate and weight. Allow to stand from four to five days. Without washing off the seasoning, boil in fresh water until tender. 2847 CALIFORNIA STREET Phone WEST 891 Purveyors of Fine Meats W. F. ROBERTS While hot, peel off skin. Bay leaves and whole peppers may be added to seasoning. Boiled Leg of Lamb. Boil gently a leg of lamb in barely enough water to cover, salt, a scant tablespoon each of whole cloves and pepper corns, and a stick or two of cinnamon. When well cooked, make a dressing of one egg, sifted cracker crumbs, and a small piece of butter; spread over the meat and brown in the oven. Serve with caper sauce or a brown sauce.. Lamb Stew. Put lamb, cut into pieces, in the saucepan ; cover with water, and, when it boils, skim off the scum. Add carrots, turnips, onion, potatoes, salt, and pepper, and boil for one hour. Thicken gravy with a tablespoon flour moistened with cold water. Boil up a few moments and serve, sprinkling chopped parsley over all. Mock Terrapin Stew. Two or three pounds uncooked veal (according to the quantity desired), cut for stewing. Put a lump of butter and a tablespoon of olive oil in a stew pan with half an onion cut small; when the onion is cooked soft, add the veal, powdered with flour, and braise it slowly. When braised a light brown, add enough boiling water to cover the meat, also salt and pepper to taste and gne-fourth teaspoon of ground ginger. Let it cook slowly for an hour, to thicken the stew. Take two hard-boiled eggs, mash the OLjLMiIA DElbK un^rpasTed forTuality, U for sale at all good srocera "ITS THE WATER" -demand it. yolks, and cream them with a half teaspoon of butter, one tablespoon of flour, juice of half a lemon, a wine glass of sherry or port wine. If this paste is too thick, moisten with a little of the gravy of the stew and add the mixture to the stew in pan, which must be boiling. Stir until smooth. Take the whites of the hard-boiled eggs, cut small, and also add to the stew. Veal Souffle. Two cups cold cooked veal cut into small pieces. Season well and mix in yolks of two eggs. Then melt one tablespoon butter; blend one tablespoon flour; add Worcestershire sauce, one-half cup cream, and one cup milk. Mix this with the meat. Lastly add beaten whites of the two eggs. Bake in hot oven twenty minutes and serve at once. Mock Hamburger Loaf.