This sauce is good for almost everything, such as
carrots, turnips, asparagus, fish, and, with sugar
and wine or brandy added, is good for steamed
puddings, cake pudding, rice, etc. Mix cold and
well together in a tin sauce-pan 2 ounces of butter,
and a table-spoonful of flour. Then add a pint
of milk and stir continually, and when thickened
take off the fire. Beat the yolk of an egg in a cup
with a tea-spoonful of water. Turn into the sauce
and mix well. Salt a little and pepper for vege-
tables✪ Bechamel Sauce ; for puddings, nutmeg and brandy or wine.
248 DOMESTIC GUIDE.
SAUCES FOR FISH.
To serve with fish :
Vinegar i cup.
Water i cup.
Yolks of 2 eggs.
Butter I large spoonful.
Mustard and corn-starch blended i spoonful.
Sugar, salt and pepper.
Mix all cold.
Heat it gradually and boil for i minute. This
dressing is also nice when cold with salmon, lob-
sters, lettuce, etc.
NO. 2.
Take a pint of milk and the fish drippings
mixed, and a little salt and pepper. Mix until
smooth 2 ounces of butter and 2 tea-spoonfuls of
flour. Stir into the liquid when boiling, having
ready a hard-boiled egg chopped fine to add when
ready for the table.
POULTRY.
BROILED CHICKEN.
Split down the back, pound lightly, and put on
the gridiron. Lay a tin baking pan over the
chicken, and set on the pan a flat-iron. The
weight will hold the bird in place and keep in the
juice. Chickens cooked this way will be tender
and eat well warm or cold. Serve with hot apple
sauce.
COOKING DIVISION. 249
FRIED CHICKEN.
Cut your chicken to pieces according to the
size. If very young, just in half; if good size, di-
vide at the joints. See that it is thoroughly
cleaned. Wipe it with a clean bit of muslin.
Beat up 2 eggs. Have a plate of flour, and dip
each piece first in the flour and then in the egg.
Season with salt and pepper. Here pour lard hiss-
ing hot in your skillet, put your chicken in, and
when brown on one side turn it and brown the
other. Place upon the platter- Mix a table-
spo nful of flour smoothly in a cup of sweet milk.
Pour it into the fat, stir, boil a few minutes, and
pour it over the chicken, and I guess anybody
will think it pretty good. Veal cutlets can be fried
in the same way.
BONED TURKEY.
First make the stuffing to suit the family taste.
Tenderloin not too lean is good ; chop it fine. A
tea-cup of cracker crumbs, 2 eggs, a pint of
oysters, some summer savory, pepper, and salt;
mix all well. Now for your turkey ; it being well
cleaned and singed, be careful not to break the
outside skin, cut off the legs, so as to cut all the
tendons where they join the drum-sticks, cut the
first joint from the wing, leave a good length of
skin for the neck, every bone must be taken out
from the side. Beginning with the legs, cut each
ligament at the side bone joint, strip the knife close
along the bone, so as to cut the flesh clean off,
250 DOMESTIC GUIDE.
Page 82 · 3 recipe records on this page
Presented as published in 1882. 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
This sauce is good for almost everything, such as carrots, turnips, asparagus, fish, and, with sugar and wine or brandy added, is good for steamed puddings, cake pudding, rice, etc. Mix cold and well together in a tin sauce-pan 2 ounces of butter, and a table-spoonful of flour. Then add a pint of milk and stir continually, and when thickened take off the fire. Beat the yolk of an egg in a cup with a tea-spoonful of water. Turn into the sauce and mix well. Salt a little and pepper for vegetables ; for puddings, nutmeg and brandy or wine.
SAUCES FOR FISH.
To serve with fish :
Vinegar i cup.
Water i cup.
Yolks of 2 eggs.
Butter I large spoonful.
Mustard and corn-starch blended i spoonful.
Sugar, salt and pepper.
Mix all cold.
Heat it gradually and boil for i minute. This dressing is also nice when cold with salmon, lobsters, lettuce, etc.
NO. 2.
Take a pint of milk and the fish drippings mixed, and a little salt and pepper. Mix until smooth 2 ounces of butter and 2 tea-spoonfuls of flour. Stir into the liquid when boiling, having ready a hard-boiled egg chopped fine to add when ready for the table.
POULTRY.
BROILED CHICKEN.
Split down the back, pound lightly, and put on the gridiron. Lay a tin baking pan over the chicken, and set on the pan a flat-iron. The weight will hold the bird in place and keep in the juice. Chickens cooked this way will be tender and eat well warm or cold. Serve with hot apple sauce.
FRIED CHICKEN. Cut your chicken to pieces according to the size. If very young, just in half; if good size, divide at the joints. See that it is thoroughly cleaned. Wipe it with a clean bit of muslin. Beat up 2 eggs. Have a plate of flour, and dip each piece first in the flour and then in the egg. Season with salt and pepper. Here pour lard hissing hot in your skillet, put your chicken in, and when brown on one side turn it and brown the other. Place upon the platter. Mix a tablespoonful of flour smoothly in a cup of sweet milk. Pour it into the fat, stir, boil a few minutes, and pour it over the chicken, and I guess anybody will think it pretty good. Veal cutlets can be fried in the same way.
BONED TURKEY.
First make the stuffing to suit the family taste. Tenderloin not too lean is good ; chop it fine. A tea-cup of cracker crumbs, 2 eggs, a pint of oysters, some summer savory, pepper, and salt; mix all well. Now for your turkey ; it being well cleaned and singed, be careful not to break the outside skin, cut off the legs, so as to cut all the tendons where they join the drum-sticks, cut the first joint from the wing, leave a good length of skin for the neck, every bone must be taken out from the side. Beginning with the legs, cut each ligament at the side bone joint, strip the knife close along the bone, so as to cut the flesh clean off,
Records on this page
Fried Codfish BallsSauce for FishBechamel Sauce