II. — Russian Chicken Patties.
Chop the white meat of cooked chicken
and turkey very fine and mix with 3 chopped
truffles and some chopped parsley. Season
with the grated peel of ^ lemon, a pinch of
nutm^, salt and pepper to taste, and moisten
with cream. Make a puff-paste and roll out
very thin. Cut into squares and fill with a
tablespoonful of the mixture. Press^tbe ends
together and fry in deep hot lard until a light
brown. Drain and serveveryhot with tomato-
sauce.
I a. — Japanese Salad.
Cut some celery, apples and trufiles into
JbrA
fine shreds and mix with chrysanthemum
floirers ; season with salt and pepper. Put
in a salad bowl and cover with a mayonnaise
dressing. Garnish with chopped hard-boiled
eggs and olives.
13. — Polish Chops.
Season veal chops with salt and pepper and
let fry a. few minutes in hot dripping. Re-
move the chops and cover with a mixture of
bacon, Uver, onions and parsley minced fine
and well seasoned. Then let bake in the oven
with I cup of beef broth. Baste often and
serve very hot.
14 — Spanish Stewed Rabbit.
Clean and parboil 2 rabbits ; then cut
into pieces. Sprinkle with flour and fry in
hot lard. Remove the rabbits. Add chopped
tomato and onion to the sauce; mix with
flour; let fry; add the sauce in which the
rabbit was cooked, some lemon-juice, j4
teaspoonful of red pepper, paisley and salt
to taste. Cook ten minutes; then add the
rabbit and simmer five minutes. Serve hot
with boiled rice.
March
15. — Scotch Baked Mutton.
Season a leg of mutton well with salt and
peppor. Dredge with flour and let bake in
a hot oven until nearly done. Then add
some boiled turnips cut in quarters ; sprinkle
with pepper and flour; let bake until
browned. Serve the mutton on a platter
with the turnips.
16.— Belgian Stuffed Shad.
Season and stuff the shad with chopped
oysters and mushrooms well seasoned. Place
in a well-buttered baking-dish ; sprinkle with
fine bread-crumbs, chopped onion and pars-
ley. Put flakes of butter on top and pour in
I cup of tomato-sauce. Let bake until done.
Baste often with the sauce. Serve with celery
salad with French dressing.
17. — Italian Roast Beet
Cut several deep incisions in the upper
round of beef and press into them lardoons
of salt pork. Stick 2 cloves of sliced garlic
and I dozen cloves in the meat ; season with
salt and pepper and dredge with flour. Put
in the dripping-pan with some hot water and
March
let roast until tender. Serve with boiled
18.— French Apple Souffle.
Cook apples and sweeten to taste. Mash
well with I tablespoonful of butter. Beat the
yolks of 3 eggs with 2 tablespoon fuis of sugar,
the juice and rind of yi lemon; add the
whites beaten to a stiflF froth. Put in a but-
tered pudding-dish and bake in a moderate
oven until done.
19. — German Sweet Pretzels.
Mix }4 pound of flour with J^ pound of
fresh butler ; add J^ pound of sugar, i egg
and J beaten yolk, i tablespoonful of sweet
cream and some grated lemon peel. Mix
thoroughly and mold the dough into small
wreaths; brush the top with the yolk of
an egg and sprinkle with powdered sweet
almonds. Lay in a well-buttered baking-tin
and bake until a deep yellow.
20. — French Waffles.
Sift 3 cups of flour with ij4 tcaspoonfuls
of baking-powder and }4 teaspoonful of salt.
Heat the yolks of 3 eggs ; add a tablespoon-
MikA
fill of melted butter and a cups of warm
milk. Add the beaten whites and stir in the
flour, making a light batter. Grease the
waffle irons and fill with the batter. Bake
until a delicate brown. Remove to a hot
dish. Serve hot with powdered sugar on
top. ✪ Russian Stewed Duck
Page 8 · 11 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
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II. — Russian Chicken Patties.
Chop the white meat of cooked chicken
and turkey very fine and mix with 3 chopped
truffles and some chopped parsley. Season
with the grated peel of ^ lemon, a pinch of
nutm^, salt and pepper to taste, and moisten
with cream. Make a puff-paste and roll out
very thin. Cut into squares and fill with a
tablespoonful of the mixture. Press^tbe ends
together and fry in deep hot lard until a light
brown. Drain and serveveryhot with tomato-
sauce.
I a. — Japanese Salad.
Cut some celery, apples and trufiles into
JbrA
fine shreds and mix with chrysanthemum
floirers ; season with salt and pepper. Put
in a salad bowl and cover with a mayonnaise
dressing. Garnish with chopped hard-boiled
eggs and olives.
13. — Polish Chops.
Season veal chops with salt and pepper and
let fry a. few minutes in hot dripping. Re-
move the chops and cover with a mixture of
bacon, Uver, onions and parsley minced fine
and well seasoned. Then let bake in the oven
with I cup of beef broth. Baste often and
serve very hot.
14 — Spanish Stewed Rabbit.
Clean and parboil 2 rabbits ; then cut
into pieces. Sprinkle with flour and fry in
hot lard. Remove the rabbits. Add chopped
tomato and onion to the sauce; mix with
flour; let fry; add the sauce in which the
rabbit was cooked, some lemon-juice, j4
teaspoonful of red pepper, paisley and salt
to taste. Cook ten minutes; then add the
rabbit and simmer five minutes. Serve hot
with boiled rice.
March
15. — Scotch Baked Mutton.
Season a leg of mutton well with salt and
peppor. Dredge with flour and let bake in
a hot oven until nearly done. Then add
some boiled turnips cut in quarters ; sprinkle
with pepper and flour; let bake until
browned. Serve the mutton on a platter
with the turnips.
16.— Belgian Stuffed Shad.
Season and stuff the shad with chopped
oysters and mushrooms well seasoned. Place
in a well-buttered baking-dish ; sprinkle with
fine bread-crumbs, chopped onion and pars-
ley. Put flakes of butter on top and pour in
I cup of tomato-sauce. Let bake until done.
Baste often with the sauce. Serve with celery
salad with French dressing.
17. — Italian Roast Beet
Cut several deep incisions in the upper
round of beef and press into them lardoons
of salt pork. Stick 2 cloves of sliced garlic
and I dozen cloves in the meat ; season with
salt and pepper and dredge with flour. Put
in the dripping-pan with some hot water and
March
let roast until tender. Serve with boiled
18.— French Apple Souffle.
Cook apples and sweeten to taste. Mash
well with I tablespoonful of butter. Beat the
yolks of 3 eggs with 2 tablespoon fuis of sugar,
the juice and rind of yi lemon; add the
whites beaten to a stiflF froth. Put in a but-
tered pudding-dish and bake in a moderate
oven until done.
19. — German Sweet Pretzels.
Mix }4 pound of flour with J^ pound of
fresh butler ; add J^ pound of sugar, i egg
and J beaten yolk, i tablespoonful of sweet
cream and some grated lemon peel. Mix
thoroughly and mold the dough into small
wreaths; brush the top with the yolk of
an egg and sprinkle with powdered sweet
almonds. Lay in a well-buttered baking-tin
and bake until a deep yellow.
20. — French Waffles.
Sift 3 cups of flour with ij4 tcaspoonfuls
of baking-powder and }4 teaspoonful of salt.
Heat the yolks of 3 eggs ; add a tablespoon-
MikA
fill of melted butter and a cups of warm
milk. Add the beaten whites and stir in the
flour, making a light batter. Grease the
waffle irons and fill with the batter. Bake
until a delicate brown. Remove to a hot
dish. Serve hot with powdered sugar on
top.