31. — Swedish Stewed Mutton.
Season the breast of mutton with salt,
pcpper> thyme and mace; let stew slowly
with I onion and a cloves of garlic chopped.
Add some chopped capers and mushrooms ;
cook until tender. Then thicken the sauce
with flour✪ Russian Stewed Duck mixed with a glass of wine and
boil up. Serve hot with baked turnips.
aa. — Swedish Pie.
Make a rich pie-dough ; line a deep pie-
dish with the paste and let bake. Then fill
with chopped boiled fish, oysters, shrimps
and some chopped mushrooms. Sprinkle
with salt and paprica and the grated peel of
a lemon. Pour over J^ cup of melted butter
and the juice of J^ lemon and a beaten egg✪ Swedish Pie.
Then cover with the dough and let bake
until done. Serve hot.
Mafch
33^— Greek Stuffed Egg-Plaot.
Parboil the egg-plant and cut in half.
Scrape out some of the inside and chop
some cooked lamb, 2 green peppers, i onion,
and 3 tomatoes. Then mix with a beaten
^g, I tableapoonful of butter, salt and pepper
to taste✪ Greek Stuffed Egg-Plant. Fill Ibe halves with the mixture ;
sprinkle with bread-crumbs and bits of butler.
Put in a baking-dish with a little stock and
bake.
34. — Norwegian Pish Pudding.
Remove the bones from a large cooked
fish and chop to a fine mince. Mix with
2 beaten eggs, 2 tablcspoonfuls of cream, i
tablespoonfut of butter, season with salt,
black pepper and ^ teaspoonful of paprica.
Beat well together with some bread-crumbs;
fill a mold with the pudding and let steam
one hour; then boil the sauce in which the
fish was cooked, add i tablespoonful of but-
ter, chopped parsley and chopped onion.
Season highly; boil and serve with the
pudding.
35.— Japanese Eggs.
Cook some rice in a rich chicken stock:
March
place on a platter. Fry 6 eggs and trim
neatly ; sprinkle with salt, black pepper,
chopped paisley and lemon-juice. Put the
eggs on the rice and pour a little hot tomato-
over the base of the platter and serve.
06. — ^Jewish Stewed Brisket.
Boil beef brisket until tender, and slice
thin. Heat 3 tablespoonfulsof butter; add
I chopped onion. Stir in i tablespoonful of
flour until brown. Add the water in which
the meat was cooked, ^ cup of raisins, }4
cup of vinegar, i tablespoonful of brown
sugar and some cinnamon and 1 carrot sliced
thin, salt, pepper and a few cloves. 1^ boil.
Add the brisket and simmer fifteen minutes.
Serve hot or cold.
27. — Hungarian Fruit Roll.
Make a pie-dough. Roll out and spread
with melted butter, raisins, currants, chopped
apples, nuts and shredded citron. Cover
well with brown sugar and sprinkle with
cinnamon and the grated peel of a lemon.
Roll up the dough. Lay in a buttered
baking-pan. Rub the top well with melted
Warch
butter and let bake until brown. Serve with
wine sauce.
38.— Dutch Stewed Fish.
Cook a large fish with i onion, a stalks of
celery, parsley, a tablespoonful of butter, salt
and pep[)er until done. Remove fish to a
platter. Add 3 chopped pickles, the juice
and rind of a lemon, % cup of vinegar.
Mash the yolks of 2 boiled eggs with i raw
egg, a teaspoonful of prepared mustard and
a tablespoonful of butter. Add to the sauce
and boil. Lay the fish in the boiling sauce
ten minutes ; then serve.
ag. — ^Belgian Lamb Chops.
Season lamb chops; dredge with fiour and
fry until brown ; keep hot. Fry i chopped
onion and i small carrot in two tablespoonfuls
of butter. Add i tablespoonful of flour;
stir until light brown. Add ^ cup of water;
let boil well ; add parelcy, a few cloves and
peppercorns, salt and pepper and i bay-leaf
minced fine. Boil well. Add i glass of
claret; then pour the sauce hot over the
chops, and garnish with French peas.
March ✪ Norwegian Fish Pudding
Page 9 · 15 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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31. — Swedish Stewed Mutton.
Season the breast of mutton with salt,
pcpper> thyme and mace; let stew slowly
with I onion and a cloves of garlic chopped.
Add some chopped capers and mushrooms ;
cook until tender. Then thicken the sauce
with flour mixed with a glass of wine and
boil up. Serve hot with baked turnips.
aa. — Swedish Pie.
Make a rich pie-dough ; line a deep pie-
dish with the paste and let bake. Then fill
with chopped boiled fish, oysters, shrimps
and some chopped mushrooms. Sprinkle
with salt and paprica and the grated peel of
a lemon. Pour over J^ cup of melted butter
and the juice of J^ lemon and a beaten egg.
Then cover with the dough and let bake
until done. Serve hot.
Mafch
33^— Greek Stuffed Egg-Plaot.
Parboil the egg-plant and cut in half.
Scrape out some of the inside and chop
some cooked lamb, 2 green peppers, i onion,
and 3 tomatoes. Then mix with a beaten
^g, I tableapoonful of butter, salt and pepper
to taste. Fill Ibe halves with the mixture ;
sprinkle with bread-crumbs and bits of butler.
Put in a baking-dish with a little stock and
bake.
34. — Norwegian Pish Pudding.
Remove the bones from a large cooked
fish and chop to a fine mince. Mix with
2 beaten eggs, 2 tablcspoonfuls of cream, i
tablespoonfut of butter, season with salt,
black pepper and ^ teaspoonful of paprica.
Beat well together with some bread-crumbs;
fill a mold with the pudding and let steam
one hour; then boil the sauce in which the
fish was cooked, add i tablespoonful of but-
ter, chopped parsley and chopped onion.
Season highly; boil and serve with the
pudding.
35.— Japanese Eggs.
Cook some rice in a rich chicken stock:
March
place on a platter. Fry 6 eggs and trim
neatly ; sprinkle with salt, black pepper,
chopped paisley and lemon-juice. Put the
eggs on the rice and pour a little hot tomato-
over the base of the platter and serve.
06. — ^Jewish Stewed Brisket.
Boil beef brisket until tender, and slice
thin. Heat 3 tablespoonfulsof butter; add
I chopped onion. Stir in i tablespoonful of
flour until brown. Add the water in which
the meat was cooked, ^ cup of raisins, }4
cup of vinegar, i tablespoonful of brown
sugar and some cinnamon and 1 carrot sliced
thin, salt, pepper and a few cloves. 1^ boil.
Add the brisket and simmer fifteen minutes.
Serve hot or cold.
27. — Hungarian Fruit Roll.
Make a pie-dough. Roll out and spread
with melted butter, raisins, currants, chopped
apples, nuts and shredded citron. Cover
well with brown sugar and sprinkle with
cinnamon and the grated peel of a lemon.
Roll up the dough. Lay in a buttered
baking-pan. Rub the top well with melted
Warch
butter and let bake until brown. Serve with
wine sauce.
38.— Dutch Stewed Fish.
Cook a large fish with i onion, a stalks of
celery, parsley, a tablespoonful of butter, salt
and pep[)er until done. Remove fish to a
platter. Add 3 chopped pickles, the juice
and rind of a lemon, % cup of vinegar.
Mash the yolks of 2 boiled eggs with i raw
egg, a teaspoonful of prepared mustard and
a tablespoonful of butter. Add to the sauce
and boil. Lay the fish in the boiling sauce
ten minutes ; then serve.
ag. — ^Belgian Lamb Chops.
Season lamb chops; dredge with fiour and
fry until brown ; keep hot. Fry i chopped
onion and i small carrot in two tablespoonfuls
of butter. Add i tablespoonful of flour;
stir until light brown. Add ^ cup of water;
let boil well ; add parelcy, a few cloves and
peppercorns, salt and pepper and i bay-leaf
minced fine. Boil well. Add i glass of
claret; then pour the sauce hot over the
chops, and garnish with French peas.
March