BOILED LEG OF MUTTON.
Wipe the leg with a damp towel, dust a piece of
cheese cloth thickly with flour and wrap the leg in it,
then place it in a large kettle of boiling water. The
leg must be thoroughly covered with the water, cover
the kettle, boil for five minutes, then put it on the back
part of the range, and gently simmer fifteen minutes to
every pound. Add a teaspoonful of salt when the leg
is half done. When done, remove the towel carefully,
dish the leg, garnish with parsley, trim the bone with
quilled paper, and serve with caper sauce in a boat.
KENTUCKY STUFFED HAM.
If ham is large put in to soak over night. In the
morning wash and scrape well. Put in boiler, cover
with cold water. Have tea kettle on stove, and as the
water boils from the ham, add the boiling water from
the tea kettle. Keep this up until nam is about half
done. This you can tell by piercing from under side
with a fork. It geneially takes about three hours for
large hams. Take from boiler and place in a large pan
to cool; wnile cooling prepare the stuffing. Two good-
sized heads of cabbage, six onions, moderate size; plenty
of red pepper, one teaspoonful of black pepper. Taste
the water in which the ham is boiling — if salty, don't
add more salt to the dressing. Mix well, after chop-
ping as for slaw. Pour over this about a gallon of the
liquor in which the ham was boiled, or enough to wilt
the cabbage. With sharp knife make incisions all
through the ham. With finger and thumb fill these
holes with the stuffing. When you have gotten in all
you can, sew up in a cloth, wrap well, but not tight,
put back in the same water, add more water until the
ham is all covered again, keep up the boiling for two
or three hours more. The great secret is to have the
ham well cooked. When you are sure it is done, take
the boiler from the fire, let ham remain in water a
short while, take out but do not remove the cloth until
morning.
The Complete Cook Book. 105
STEAKS AND CHOPS.
Small sirloin, twelve minutes; sirloin, eighteen min-
utes; double sirloin, thirty minutes; porterhouse,
twenty- five minutes; double porterhouse, forty minutes;
tenderloin, eighleen minutes; Chataubriand, thirty
minutes.
STEWED STEAK WITH OYSTERS.
One pint of oysters, one and a half pounds of beef-
steak, three tablespoonfuls of butter, one tablespoonful
of flour, one tablespoonful of lemon juice, one cup of
water, salt and pepper✪ Stewed Steak with Oysters to taste. Put the water in a
stewpan, then put in the oysters, rinse them around
well, skim out the oysters, and place the liquor on the
stove to heat ; as soon as it comes to a boil skim it and
set on back of stove. Put the butter in the frying pan,
and when hot put in the steak ; cook about ten minutes ;
take out the steak, and stir the flour into the butter in
the frying pan ; stir until it is a dark brown, then pour
in the oyster liquor and let boil up well ; season with
salt and pepper; put back the steak, cover and simmer
thirty minutes, then add the oysters and lemon juice.
Serve on hot dish ; garnish with pickles and parsley.
PAN-BROILED STEAK.
In the absence of the necessary appliances for broil-
ing over coals, the following method may be employed :
Heat a clean skillet to blue heat, rub it with a bit of
suet, just enough to keep the meat from sticking, but
leave no fat in the pan. Lay in the steak, pressing it
down to the pan, and sear quickly on one side; turn
and without cutting into the meat sear upon the other.
io6 The Complete Cook Book.
Keep the skillet hot, but do not scorch; cook from five
to ten minutes, turning frequently, so as not to allow
the juices to escape. Add no salt until done. Serve
on hot plates. This method is not frying, and requires
the addition of no water, butter or stock.
TO FEY A STEAK TO TASTE AS IF BROILED.
Page 49 · 1 recipe record on this page
Presented as published in 1900. 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
BOILED LEG OF MUTTON. Wipe the leg with a damp towel, dust a piece of cheese cloth thickly with flour and wrap the leg in it, then place it in a large kettle of boiling water. The leg must be thoroughly covered with the water, cover the kettle, boil for five minutes, then put it on the back part of the range, and gently simmer fifteen minutes to every pound. Add a teaspoonful of salt when the leg is half done. When done, remove the towel carefully, dish the leg, garnish with parsley, trim the bone with quilled paper, and serve with caper sauce in a boat.
KENTUCKY STUFFED HAM. If ham is large put in to soak over night. In the morning wash and scrape well. Put in boiler, cover with cold water. Have tea kettle on stove, and as the water boils from the ham, add the boiling water from the tea kettle. Keep this up until ham is about half done. This you can tell by piercing from under side with a fork. It geneially takes about three hours for large hams. Take from boiler and place in a large pan to cool; while cooling prepare the stuffing. Two goodsized heads of cabbage, six onions, moderate size; plenty of red pepper, one teaspoonful of black pepper. Taste the water in which the ham is boiling — if salty, don't add more salt to the dressing. Mix well, after chopping as for slaw. Pour over this about a gallon of the liquor in which the ham was boiled, or enough to wilt the cabbage. With sharp knife make incisions all through the ham. With finger and thumb fill these holes with the stuffing. When you have gotten in all you can, sew up in a cloth, wrap well, but not tight, put back in the same water, add more water until the ham is all covered again, keep up the boiling for two or three hours more. The great secret is to have the ham well cooked. When you are sure it is done, take the boiler from the fire, let ham remain in water a short while, take out but do not remove the cloth until morning.
The Complete Cook Book. 105
STEAKS AND CHOPS.
Small sirloin, twelve minutes; sirloin, eighteen minutes; double sirloin, thirty minutes; porterhouse, twenty- five minutes; double porterhouse, forty minutes; tenderloin, eighleen minutes; Chataubriand, thirty minutes.
STEWED STEAK WITH OYSTERS.
One pint of oysters, one and a half pounds of beefsteak, three tablespoonfuls of butter, one tablespoonful of flour, one tablespoonful of lemon juice, one cup of water, salt and pepper to taste. Put the water in a stewpan, then put in the oysters, rinse them around well, skim out the oysters, and place the liquor on the stove to heat ; as soon as it comes to a boil skim it and set on back of stove. Put the butter in the frying pan, and when hot put in the steak ; cook about ten minutes ; take out the steak, and stir the flour into the butter in the frying pan ; stir until it is a dark brown, then pour in the oyster liquor and let boil up well ; season with salt and pepper; put back the steak, cover and simmer thirty minutes, then add the oysters and lemon juice. Serve on hot dish ; garnish with pickles and parsley.
PAN-BROILED STEAK.
In the absence of the necessary appliances for broiling over coals, the following method may be employed : Heat a clean skillet to blue heat, rub it with a bit of suet, just enough to keep the meat from sticking, but leave no fat in the pan. Lay in the steak, pressing it down to the pan, and sear quickly on one side; turn and without cutting into the meat sear upon the other.
io6 The Complete Cook Book.
Keep the skillet hot, but do not scorch; cook from five to ten minutes, turning frequently, so as not to allow the juices to escape. Add no salt until done. Serve on hot plates. This method is not frying, and requires the addition of no water, butter or stock.
TO FEY A STEAK TO TASTE AS IF BROILED.
Records on this page
Stewed Steak with Oysters