Minced Veal. Three and one-half pounds of veal
chopped fine, four eggs well beaten, four crackers
pounded fine, one tablespoon salt, the same of pepper,
one-half tablespoon nutmeg, three tablespoons cream
or milk, butter the size of an egg✪ Minced Veal. Mix all together
in a loaf and bake two hours.
Veal Cutlets. Cut veal into pieces for serving;
season with salt and pepper; dredge with flour (or egg
and crumbs); brown in salt pork fat; put into stew
pan; make brown gravy; season highly with vegeta-
bles cut fine or Worcestershire sauce. Pour over meat
and simmer till tender (one and one-half hours)✪ Veal Cutlets.
Timbales. Mince and season meat with salt and
pepper; add one egg and about one-half as much bread
crumbs as meat; make moist enough with gravy and
put in thoroughly buttered cups and bake in pan of
water or not.
Camelons. Made same as Timbales, but baked in a roll
one-half hour and served with tomato sauce around it.
FOA^L.
^* And as an ev'uing dragon came,
Assailant on the perched roosts
And nests in order rang'd
Of tame villatic fowl.'^
—[Milton.
Chicken Pie. Cut into pieces the chickens, boil in
enough water to cover until tender, adding when half
done one tablespoon salt; take out chicken, keep warm,
and thicken the liquid with one tablespoon each flour
and butter rubbed together; add salt and pepper to
taste; boil five minutes; take one quart flour, two tea-
spoons Cleveland's baking powder, little salt and one
small cup butter✪ Chicken Pie; mix as biscuit. Take half, roll one-
quarter inch thick and line a deep dish, leaving an inch
over the sides to turn up over top crust; put in chicken,
pour over gravy, cover with the other crust, with a
large hole in center for steam to escape. Wet the
edge and fold over the under crust, press firmly to-
gether; spread soft butter over the top, make ornament
to fit the center and bake until done.
Chicken in Jelly. Boil a chicken or chickens in as
little water as possible until the meat falls from the
bones; pick off the meat, cut it rather fine, and season
well with pepper and salt; put into the bottom and
sides of a mould slices of hard-boiled eggs and fill
nearly full with chicken. Boil down the broth till
there is about a cupful left✪ Chicken in Jelly; season it well and pour
over the chicken. It will form a jelly around the
chicken. Let it stand on the ice over night or all day.
To be sliced at table; garnish with fringed celery. If
there is fear of the jelly not being stiff enough a little
gelatine may be soaked and added.
FOWL. 31
Chicken Croquettes. One pound cooked chicken
chopped fine, one-fourth pound white bread, one-fourth
pound butter, four eggs, three large teaspoons finely
chopped parsley, pinch of mace and nutmeg, one tea-
poon salt, one pinch cayenne pepper; pour enough boil-
ing water over the bread to soften it, place on the fire
with the yolks of two eggs and cook until smooth; set
away to cool, while mixing the chicken with the rest of
the eggs unbeaten, two tablespoons thick cream, the
butter and seasoning; beat all thoroughly together till
nicely*mixed; let the mixture get quite cold before
forming into croquettes. A famous Southern receipt.
Maryland Chicken. Singe, remove fine feathers, cut
into pieces for serving, wipe, season with salt and
pepper, dip in eggy roll in fine cracker crumbs; put
pieces into a buttered dish and bake one hour, basting
very^^often with one-third cup butter and one cup
water. Serve with cream sauce.
Pressed Chicken. Boil chicken very tender; be sure
to have plenty of liquor; separate white meat from the
dark; soak three slices of bread in the liquor for a
few minutes, then chop it up with the dark meat. Put
white meat in the bottom of the dish, pour a little liquor
on, then put on a layer of dark meat, leave until it is
cold, and it will turn out like jelly. ✪ Chicken Croquettes
Page 9 · 8 recipe records on this page
Presented as published in 1894. 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
Minced Veal. Three and one-half pounds of veal chopped fine, four eggs well beaten, four crackers pounded fine, one tablespoon salt, the same of pepper, one-half tablespoon nutmeg, three tablespoons cream or milk, butter the size of an egg. Mix all together in a loaf and bake two hours.
Veal Cutlets. Cut veal into pieces for serving; season with salt and pepper; dredge with flour (or egg and crumbs); brown in salt pork fat; put into stew pan; make brown gravy; season highly with vegetables cut fine or Worcestershire sauce. Pour over meat and simmer till tender (one and one-half hours).
Timbales. Mince and season meat with salt and pepper; add one egg and about one-half as much bread crumbs as meat; make moist enough with gravy and put in thoroughly buttered cups and bake in pan of water or not.
Camelons. Made same as Timbales, but baked in a roll one-half hour and served with tomato sauce around it.
FOWL.
^* And as an ev'uing dragon came, Assailant on the perched roosts And nests in order rang'd Of tame villatic fowl.'^
—[Milton.
Chicken Pie. Cut into pieces the chickens, boil in enough water to cover until tender, adding when half doadd one tablespoon salt; take out chicken, keep warm, and thicken the liquid with one tablespoon each flour and butter rubbed together; add salt and pepper to taste; boil five minutes; take one quart flour, two teaspoons Cleveland's baking powder, little salt and one small cup butter; mix as biscuit. Take half, roll one-quarterinch thick and line a deep dish, leaving an inch over the sides to turn up over top crust; put in chicken, pour over gravy, cover with the other crust, with a large hole in center for steam to escape. Wet the edge and fold over the under crust, press firmly together; spread soft butter over the top, make ornament to fit the center and bake until done.
Chicken in Jelly. Boil a chicken or chickens in as little water as possible until the meat falls from the bones; pick off the meat, cut it rather fine, and season well with pepper and salt; put into the bottom and sides of a mould slices of hard-boiled eggs and fill nearly full with chicken. Boil down the broth till there is about a cupful left; season it well and pour over the chicken. It will form a jelly around the chicken. Let it stand on the ice over night or all day. To be sliced at table; garnish with fringed celery. If there is fear of the jelly not being stiff enough a little gelatine may be soaked and added.
FOWL. 31
Chicken Croquettes. One pound cooked chicken chopped fine, one-fourth pound white bread, one-fourth pound butter, four eggs, three large teaspoons finely chopped parsley, pinch of mace and nutmeg, one teapoon salt, one pinch cayenne pepper; pour enough boiling water over the bread to soften it, place on the fire with the yolks of two eggs and cook until smooth; set away to cool, while mixing the chicken with the rest of the eggs unbeaten, two tablespoons thick cream, the butter and seasoning; beat all thoroughly together till nicely*mixed; let the mixture get quite cold before forming into croquettes. A famous Southern receipt.
Maryland Chicken. Singe, remove fine feathers, cut into pieces for serving, wipe, season with salt and pepper, dip in egg, roll in fine cracker crumbs; put pieces into a buttered dish and bake one hour, basting very often with one-third cup butter and one cup water. Serve with cream sauce.
Pressed Chicken. Boil chicken very tender; be sure to have plenty of liquor; separate white meat from the dark; soak three slices of bread in the liquor for a few minutes, then chop it up with the dark meat. Put white meat in the bottom of the dish, pour a little liquor on, then put on a layer of dark meat, leave until it is cold, and it will turn out like jelly.
Records on this page
Minced VealVeal CutletsChicken PieShirred EggsChicken in JellyChicken CroquettesMaryland ChickenPressed Chicken