t. — Oriental Canapes.
Take some lobster or crab-meat and ponnd
in a mortar. Mix with i tablespoonful of
butter ; season with salt and pepper, a pioch
each of mustard, cayenne, nutmeg and curry-
powder and moisten with lemon -juice.
Cut smalt rounds of toasted bread; scoop
out some of the centre ; fill with the mixture
and cover with a curry sauce. Sprinkle
with fine bread-crumbs and let bake in the
oven a few minutes. Serve hot,
3.— Haggis (Scotch).
Chop a sheep's tongue, liver and heart
and 1 pound of bacon. Add a large
chopped onions ; season with ^ teaspoonful
of red pepper and i teaspoonful of mixed
herbs and salt to taste. Mix with r pint of
toasted oatmeal, 3 beaten eggs and the grated
FeBruAry
rind and juice of a lemon. Then clean the
pouch of the sheep and fill with the mixture.
Lay in boiling water and let boil three hours.
Serve with apple-sauce.
3.^ — Austrian Braised Tongue.
Boil a lai;ge fresh beef tongue in salted
water until tender. Remove the tongue and
lard it with thin strips of bacon ; sprinkle
with paprica ; lay in a baking-pan ; add i
onion sliced thin and i cup of the water in
which the tongue was cooked and pour over
I pint of cream. Let bake in a moderate
oven. Baste often with the sauce. Serve
hot, and pour over the sauce ; garnish with
parsley.
4. — Russian Omelet.
Chop a shallots with a tittle parsley and
cook in hot water. Add 2 tablespoonfuls
of caviare and a teaspoonful of lemon-juice ;
season to taste. Beat 4 eggs with i table-
spoonful of cream, salt and pepper, and fry
in an omelet-pan with hot butter until done.
Put the mixture in the centre ; turn in the
ends and serve at once.
Fdmtary
5.— Madras Potato Curry.
Cut boiled potatoes into thio slices ; then
fey I chopped onion in 3 tablespooofuls of
butter. Add 3 ounces of grated cocoanut,
I teaspoonful of cuiry-powder and i cup of
milk, salt and cayenne pepper to taste✪ Madras Potato Curry.
Let boil up. Add the sliced potatoes and a
sprig of parsley chopped. Let simmei a few
minutes and serve hot.
6. — Swiss Bailed Eggs.
Melt I ounce of butter in a baking-p^;
then cover the bottom of the pan with thin
slices of Swiss cheese. Break in 6 eggs;
sprinkle with salt and pepper. Pour over 4
tablespoonfuls of cream ; sprinkle with grated
Swiss cheese✪ Swiss Baked Eggs, and let bake in the oven to a
delicate brown. Serve hot.
7.— Jewish Stewed Shad.
Clean and cut a shad into large slices;
sprinkle with salt, pepper and ginger. Put
on to boil with i sliced onion, 1 bay-leaf, a
few doves, 2 sprigs of parsley and J^ cup of
vinegar. When done, remove the fish to a
platter ; add ^ cup of raisins, i ublcspoonful
F^raary
of butter, ^ cup of pounded almonds, i
gliLss of wine, i tablespoouful of brown sugar
and a pinch of cinuamon. Let boil until
done and pour over the fish. Garnish with
sliced lemOQ and sprigs of parsley and serve
cold.
8< — Bombay Spinach.
Boil the spinach in salted water until
tender ; drain and chop fine. Fry i chopped
onion in a tablespoonftils of butter ; add the
chopped spinach, a pinch of pepper and
curry-powder. Cover and let simmer five
minutes. Serve on a platter with stewed
prawns and garnish with croutons.
9. — Spanish Fricasseed Shrimps.
Heat 2 tablespoonfuls of butter; add t
onion chopped and 2 cups of tomatoes. Let
fry; then stir in r tablespoonful of flour;
add J^ cup of water ; let boil ; add i quart
of shrimps, salt, pepper and parsley. Let
all cook twenty minutes. Stir in the yolk of
an egg. Remove from the fire. Put some
boiled rice on a platter; add the shrimps
and pour over the sauce. Serve very hot
F^raary
✪ Polish Roast Mutton
Page 4 · 12 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.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
t. — Oriental Canapes.
Take some lobster or crab-meat and ponnd
in a mortar. Mix with i tablespoonful of
butter ; season with salt and pepper, a pioch
each of mustard, cayenne, nutmeg and curry-
powder and moisten with lemon -juice.
Cut smalt rounds of toasted bread; scoop
out some of the centre ; fill with the mixture
and cover with a curry sauce. Sprinkle
with fine bread-crumbs and let bake in the
oven a few minutes. Serve hot,
3.— Haggis (Scotch).
Chop a sheep's tongue, liver and heart
and 1 pound of bacon. Add a large
chopped onions ; season with ^ teaspoonful
of red pepper and i teaspoonful of mixed
herbs and salt to taste. Mix with r pint of
toasted oatmeal, 3 beaten eggs and the grated
FeBruAry
rind and juice of a lemon. Then clean the
pouch of the sheep and fill with the mixture.
Lay in boiling water and let boil three hours.
Serve with apple-sauce.
3.^ — Austrian Braised Tongue.
Boil a lai;ge fresh beef tongue in salted
water until tender. Remove the tongue and
lard it with thin strips of bacon ; sprinkle
with paprica ; lay in a baking-pan ; add i
onion sliced thin and i cup of the water in
which the tongue was cooked and pour over
I pint of cream. Let bake in a moderate
oven. Baste often with the sauce. Serve
hot, and pour over the sauce ; garnish with
parsley.
4. — Russian Omelet.
Chop a shallots with a tittle parsley and
cook in hot water. Add 2 tablespoonfuls
of caviare and a teaspoonful of lemon-juice ;
season to taste. Beat 4 eggs with i table-
spoonful of cream, salt and pepper, and fry
in an omelet-pan with hot butter until done.
Put the mixture in the centre ; turn in the
ends and serve at once.
Fdmtary
5.— Madras Potato Curry.
Cut boiled potatoes into thio slices ; then
fey I chopped onion in 3 tablespooofuls of
butter. Add 3 ounces of grated cocoanut,
I teaspoonful of cuiry-powder and i cup of
milk, salt and cayenne pepper to taste.
Let boil up. Add the sliced potatoes and a
sprig of parsley chopped. Let simmei a few
minutes and serve hot.
6. — Swiss Bailed Eggs.
Melt I ounce of butter in a baking-p^;
then cover the bottom of the pan with thin
slices of Swiss cheese. Break in 6 eggs;
sprinkle with salt and pepper. Pour over 4
tablespoonfuls of cream ; sprinkle with grated
Swiss cheese, and let bake in the oven to a
delicate brown. Serve hot.
7.— Jewish Stewed Shad.
Clean and cut a shad into large slices;
sprinkle with salt, pepper and ginger. Put
on to boil with i sliced onion, 1 bay-leaf, a
few doves, 2 sprigs of parsley and J^ cup of
vinegar. When done, remove the fish to a
platter ; add ^ cup of raisins, i ublcspoonful
F^raary
of butter, ^ cup of pounded almonds, i
gliLss of wine, i tablespoouful of brown sugar
and a pinch of cinuamon. Let boil until
done and pour over the fish. Garnish with
sliced lemOQ and sprigs of parsley and serve
cold.
8< — Bombay Spinach.
Boil the spinach in salted water until
tender ; drain and chop fine. Fry i chopped
onion in a tablespoonftils of butter ; add the
chopped spinach, a pinch of pepper and
curry-powder. Cover and let simmer five
minutes. Serve on a platter with stewed
prawns and garnish with croutons.
9. — Spanish Fricasseed Shrimps.
Heat 2 tablespoonfuls of butter; add t
onion chopped and 2 cups of tomatoes. Let
fry; then stir in r tablespoonful of flour;
add J^ cup of water ; let boil ; add i quart
of shrimps, salt, pepper and parsley. Let
all cook twenty minutes. Stir in the yolk of
an egg. Remove from the fire. Put some
boiled rice on a platter; add the shrimps
and pour over the sauce. Serve very hot
F^raary