December
II. — Venison a la Francaise.
SeasoD venison steaks with salt, pepper
and lemon-juice. Put in a saucepan with a
tablespoonfuls of hot butter. Add i onion,
2 bay-leaves, i clove of garlic and a sprig of
parsley minced fine. Let brown ; then add
^ can of mushrooms, some thyme chopped
fine and a glass of claret. Cover and let
simmer until tender. Serve with toasted
croutons and currant jelly.
IS. — Italian MacaronL
Boil macaroni in salted water until tenda.
Drain. Then heal z tablespoonfuls of butter
in a saucepan ; add the macaroni, }i cup of
chopped boiled tongue, )4 cup of chopped
mushrooms, Ji cup of grated cheese.
Cover, let get very hot. Then mix a highly
seasoned tomato-sauce with a small glass of
wine ; let boil up and pour over the macaroni.
Serve hot with roast veal.
13' — Russian Stuffed Tong;ue.
Take fresh beef-iongue ; make an incision
with a sharp knife and fill with chopped
onions, bread-crumbs, a lump of butter, sage,
December
thyme, salt and pepper. Sew up and let boil
until nearly done. Remove the skin. Then
stick cloves all over the tongue, and let cook
until tender. Add 2 tablespoonfuls of vinegar
and r tablespoonful of butter. Serve, gar-
nished with sliced beets, olives and sprigs of
parsley.
14. — Hungarian Dumplinga.
Mix 3 eggs with i tablespoonful of water,
a pinch of salt and enough sifted flour to
make a stiff dough. Roll out on a well-floured
baking-board as thin as possible. Cut iuto
three-inch squares and fill with the following
mixture: i cup of cottage cheese; mix with
I tablespoonful of butter, 3 beaten eggs,
sugar, cinnamon and nutmeg to taste. Fill
the dumplings, press the edges well together.
Boil some milk, seasoned with a pinch of salt
and sugar to taste. Lay in the dumplings
and boil until done. Serve with the sauce.
15.— German Stewed Fish.
Clean the fish. Cut into large slices; salt
well and sprinkle with black pepper and let
stew with sliced onion, some celery and
parsley. Add a few slices of lemon; let
Ikcembo'
cook fifteen minutes to the pound ; then mix
I tablespoonful of flour with a ubicspoonfuls
of butter; add to the fish. Let cook five
minutes more and serve hot or cold.
i& — French Stuffed Partridge.
Clean, singe and draw young partridges.
Season and stuff each bird irith chopped oys-
ters well seasoned, and sprinkle with parsley.
Put a small piece of butter in each bird;
place the birds in a baking-pan; cover with
thin slices of bacon ; add a little hot water
and bake in a hot oven until done. Serve
with toast,
ij, — Russian Pickled Herring.
Soak I dozen herring over night in water;
then mash the milch and roes and mix with 4
tablespoonfuls of brown sugar. Put the her-
ring in a large dish with 3 large onions sliced ;
make alternate layere of herring, onions and
sliced lemon, 8 bay-leaves, a few cloves, whole
peppers and some mustard seed. Four over
all some vinegar. Ready to serve in five
hours. WUl keep for one week. Serve with
boiled potatoes.
Decanber
18.— Hungarian Duck.
Season and roast the duck ; then cut into
pieces for serving. Chop the giblets; add to
the gravy in which the duck was roasted,
with I glass of red wine, ^ teaspoonful of
paprica, a pinch of doves and the juice of a
lemon. Let boil ; add the sliced duck and
let simmer until tender. Serve hot; garnish
with fried croutons.
ig. — Venison a la Parisienne.
Cut venison into pieces. Heat 3 table-
spoonfuls of butter; add i onion, i bay-leaf,
2 sprigs of parsley, and 2 of thyme, all chopped
fine. Add the venison, salt and pepper. Let
all fry a few minutes; then add i cup of
consomm^ and let simmer until tender. Add
■^ glass of sherry and yi can of chopped
mushrooms. Let all get very hot and serve
with toasted croutons. ✪ French Stewed Rabbits
Page 34 · 9 recipe records on this page
Presented as published in 1908. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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December
II. — Venison a la Francaise.
SeasoD venison steaks with salt, pepper
and lemon-juice. Put in a saucepan with a
tablespoonfuls of hot butter. Add i onion,
2 bay-leaves, i clove of garlic and a sprig of
parsley minced fine. Let brown ; then add
^ can of mushrooms, some thyme chopped
fine and a glass of claret. Cover and let
simmer until tender. Serve with toasted
croutons and currant jelly.
IS. — Italian MacaronL
Boil macaroni in salted water until tenda.
Drain. Then heal z tablespoonfuls of butter
in a saucepan ; add the macaroni, }i cup of
chopped boiled tongue, )4 cup of chopped
mushrooms, Ji cup of grated cheese.
Cover, let get very hot. Then mix a highly
seasoned tomato-sauce with a small glass of
wine ; let boil up and pour over the macaroni.
Serve hot with roast veal.
13' — Russian Stuffed Tong;ue.
Take fresh beef-iongue ; make an incision
with a sharp knife and fill with chopped
onions, bread-crumbs, a lump of butter, sage,
December
thyme, salt and pepper. Sew up and let boil
until nearly done. Remove the skin. Then
stick cloves all over the tongue, and let cook
until tender. Add 2 tablespoonfuls of vinegar
and r tablespoonful of butter. Serve, gar-
nished with sliced beets, olives and sprigs of
parsley.
14. — Hungarian Dumplinga.
Mix 3 eggs with i tablespoonful of water,
a pinch of salt and enough sifted flour to
make a stiff dough. Roll out on a well-floured
baking-board as thin as possible. Cut iuto
three-inch squares and fill with the following
mixture: i cup of cottage cheese; mix with
I tablespoonful of butter, 3 beaten eggs,
sugar, cinnamon and nutmeg to taste. Fill
the dumplings, press the edges well together.
Boil some milk, seasoned with a pinch of salt
and sugar to taste. Lay in the dumplings
and boil until done. Serve with the sauce.
15.— German Stewed Fish.
Clean the fish. Cut into large slices; salt
well and sprinkle with black pepper and let
stew with sliced onion, some celery and
parsley. Add a few slices of lemon; let
Ikcembo'
cook fifteen minutes to the pound ; then mix
I tablespoonful of flour with a ubicspoonfuls
of butter; add to the fish. Let cook five
minutes more and serve hot or cold.
i& — French Stuffed Partridge.
Clean, singe and draw young partridges.
Season and stuff each bird irith chopped oys-
ters well seasoned, and sprinkle with parsley.
Put a small piece of butter in each bird;
place the birds in a baking-pan; cover with
thin slices of bacon ; add a little hot water
and bake in a hot oven until done. Serve
with toast,
ij, — Russian Pickled Herring.
Soak I dozen herring over night in water;
then mash the milch and roes and mix with 4
tablespoonfuls of brown sugar. Put the her-
ring in a large dish with 3 large onions sliced ;
make alternate layere of herring, onions and
sliced lemon, 8 bay-leaves, a few cloves, whole
peppers and some mustard seed. Four over
all some vinegar. Ready to serve in five
hours. WUl keep for one week. Serve with
boiled potatoes.
Decanber
18.— Hungarian Duck.
Season and roast the duck ; then cut into
pieces for serving. Chop the giblets; add to
the gravy in which the duck was roasted,
with I glass of red wine, ^ teaspoonful of
paprica, a pinch of doves and the juice of a
lemon. Let boil ; add the sliced duck and
let simmer until tender. Serve hot; garnish
with fried croutons.
ig. — Venison a la Parisienne.
Cut venison into pieces. Heat 3 table-
spoonfuls of butter; add i onion, i bay-leaf,
2 sprigs of parsley, and 2 of thyme, all chopped
fine. Add the venison, salt and pepper. Let
all fry a few minutes; then add i cup of
consomm^ and let simmer until tender. Add
■^ glass of sherry and yi can of chopped
mushrooms. Let all get very hot and serve
with toasted croutons.