European and American cuisine

Tenderloin^ Broiled. — Split the tenderloins and season with salt and pepper, dip first into melted butter, then into fine bread crumbs; roll each piece separately in a piece of white buttered paper, bend the edges together, and broil them over a slow fire, first on one side, then on the other, and cover the gridiron with a tin pan while broiling (time for cooking, about 20 minutes). When done remove the paper, lay the tenderloins on a warm dish and pour a little melted butter over. Serve with tomato sauce and potato purée. Or lay the tenderloins on a dish, and sprinkle salt and pepper, fine-minced onion, and fine-minced parsley all over them, and pour over some fine salad oil, letting them remain 1 hour or more. A half hour before serving roll them in buttered paper, and broil as above. Short Pork Tenderloin.— -Procure from the packing house 2Yg pounds of short pork tenderloins, wash and wipe dry, season with salt and pepper. Place a saucepan with 2 ounces fine-cut larding pork over the fire, and fry light brown, add 1 ounce butter and the tenderloins, turning often till light brown ; then add V, pint of boiling water, 1 onion, and 1 small carrot, cover and cook about 1 hour, till done. Shortly before serving, lay the tenderloins on a hot dish, remove the fat from gravy, mix y, tablespoonful cornstarch with 1 gill of cold water, add it to the gravy, cook 3 minutes ; add sufiicient boiling water to make a creamy sauce, strain, and serve with the tenderloin. Stewed peas and carrots with boiled or mashed potatoes may be served with this dish. Spare Ribs, Filled and Baked.— Take 2 long pieces of spare ribs, wash and wipe them dry ; season inside and outside with 1 tablespoonful salt, cover 1 piece with a dressing described below, lay the other over the dressing and sew together. Lay in a roasting pan, pour over 2 ounces melted butter, place in a hot oven, roast until light brown, basting the meat well with its own gravy ; then add 1 cupful boiling water, roasting and basting about Vff hour till done. When done lay the ribs on a warm dish, take out the threads ; remove the fat from gravy, mix Vg tablespoonfnl cornstarch with 1 gill of cold water, add it to the gravy, stir and cook 2 minutes ; add sufiicient boiling water to make a creamy sauce, then strain and serve. Apple Dressing. — Pare and quarter 6 large greening apples, remove the core, and place the apples in a saucepan over the fire, add 1 ounce butter, 1 tablespoonfnl sugar, 1 cupful raisins, 1 tablespoonfnl apple or currant jelly, cook 8 minutes over the fire ; shake the saucepan, then remove, and when cold add 1 cupful fresh grated PORE. 848 bread crumbs and 1 egg ; use as directed. (In place of this dressing, a forcemeat or bread dressing may be used.) Spare Ribs with Sauerkraut. — Procure 3 pounds fresh spare ribs and wash them in cold water. Put 3 pints of sauerkraut in a saucepan, lay the spare ribs on top of the kraut, cover all with boiling water ; place the saucepan over the fire, and cook slowly till done, which will take 1½ hour. Shortly before serving, lay the spare ribs on a warm dish, and add to the kraut 1 large grated raw potato, previously peeled and washed, cook 10 minutes ; then serve with mashed potatoes. Pigs' Tails witli Sauerkraut. — Cooked the same a£ with spare ribs.