CODFISH CONES — When it is not convenient to make and
preparation into shapes, dip them into egg beaten with cream,
then in sifted bread-crumbs and let them stand for half an hour
or so to dry; then fry them a delicate color after plunging into
boiling lard✪ Codfish Cones. Take them out, drain, place on a napkin on a dish
and serve. The remainder of the chicken stock may be used for
making consomme or soup.
BEEF, VEAL AND PORK
BEEF EN CASSEROLE— Have a steak cut two inches thick
and broil two minutes on each side. Lay in a casserole and
pour round two cups of rich brown sauce ; add three onions cut
in halves.
BEEF HASH CAKES— Chop cold corned beef fine and add
a little more than the same measure of cold boiled potatoes,
chopped less fine than the beef. Season with onion juice, make
into small cakes, and brown in butter or beef drippings; serve
each cake on a slice of buttered toast moistened slightly.
BEEF RAGOUT — Another way to serve the remnants of
cold meat is to melt one rounding tablespoon of butter in a pan
and let it brown lightly. Add two rounding tablespoons of
flour and stir until smooth and browned ; add one cup of strained
tomato and one cup of stock or strained gravy, or part gravy
and part water. When this sauce is thickened add two cups
of meat cut in small, thin slices or shavings. Stir until heated
through and no longer, as that will harden the meat. Season
with salt and pepper, and serve at once,
22 BEEF, VEAL AND PORK
BOILED BONED HAM— Wash a ham, place it in a sauce-
pan, cover with cold water and boil for four or five hours, accord-
ing to its size. Take out the bone, roll the ham and place it
in a basin with a large weight on top. When cold put it on a
dish, garnish with parsley, and serve.
BONED HAM — Have the bone taken from a small ham and
put into a kettle of cold water with one onion cut in quarters,
a dozen cloves, and a bay leaf. Cook slowly until tender and
do not test it until you have allowed fifteen minutes to the pound.
Take from the kettle, remove the skin, brush with beaten egg,
sprinkle with bread crumbs and set in the oven to brown.
BREADED CUTLETS— Have the cutlets cut into portions
of the right size for serving. Dust each side with salt and pep-
per. Beat one egg with a tablespoon of cold water, dip the
cutlets in this and roll in fine bread crumbs. Fry three slices
of salt pork in the frying-pan and cook the cutlets in this fat.
As veal must be well done to be wholesome, cook it slowly about
fifteen minutes. Serve with a gravy made from the contents
of the pan or with a tomato sauce.
BROILED LIVER AND BACON— As broiling in most
cases is wasteful, the liver and bacon are generally fried together,
but the dish is somewhat spoiled by this method. The best way
is to fry the well-trimmed slices of bacon, and after having
washed and sliced the liver, say a third of an inch thick, dry it
on a cloth and dip in flour. Place in the bacon fat and broil
over a clear fire, adding pepper and salt while cooking. When
done lay on a dish, placing a piece of bacon on each piece of liver.
Page 10 · 1 recipe record on this page
Presented as published in 1911. 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
CODFISH CONES — When it is not convenient to make and shape the preparation into shapes, dip them into egg beaten with cream, then in sifted bread-crumbs and let them stand for half an hour or so to dry; then fry them a delicate color after plunging into boiling lard. Take them out, drain, place on a napkin on a dish and serve. The remainder of the chicken stock may be used for making consomme or soup.
BEEF EN CASSEROLE— Have a steak cut two inches thick and broil two minutes on each side. Lay in a casserole and pour round two cups of rich brown sauce ; add three onions cut in halves.
BEEF HASH CAKES— Chop cold corned beef fine and add a little more than the same measure of cold boiled potatoes, chopped less fine than the beef. Season with onion juice, make into small cakes, and brown in butter or beef drippings; serve each cake on a slice of buttered toast moistened slightly.
BEEF RAGOUT — Another way to serve the remnants of cold meat is to melt one rounding tablespoon of butter in a pan and let it brown lightly. Add two rounding tablespoons of flour and stir until smooth and browned ; add one cup of strained tomato and one cup of stock or strained gravy, or part gravy and part water. When this sauce is thickened add two cups of meat cut in small, thin slices or shavings. Stir until heated through and no longer, as that will harden the meat. Season with salt and pepper, and serve at once,
BOILED BONED HAM— Wash a ham, place it in a saucepan, cover with cold water and boil for four or five hours, according to its size. Take out the bone, roll the ham and place it in a basin with a large weight on top. When cold put it on a dish, garnish with parsley, and serve.
BONED HAM — Have the bone taken from a small ham and put into a kettle of cold water with one onion cut in quarters, a dozen cloves, and a bay leaf. Cook slowly until tender and do not test it until you have allowed fifteen minutes to the pound. Take from the kettle, remove the skin, brush with beaten egg, sprinkle with bread crumbs and set in the oven to brown.
BREADED CUTLETS— Have the cutlets cut into portions of the right size for serving. Dust each side with salt and pepper. Beat one egg with a tablespoon of cold water, dip the cutlets in this and roll in fine bread crumbs. Fry three slices of salt pork in the frying-pan and cook the cutlets in this fat. As veal must be well done to be wholesome, cook it slowly about fifteen minutes. Serve with a gravy made from the contents of the pan or with a tomato sauce.
BROILED LIVER AND BACON— As broiling in most cases is wasteful, the liver and bacon are generally fried together, but the dish is somewhat spoiled by this method. The best way is to fry the well-trimmed slices of bacon, and after having washed and sliced the liver, say a third of an inch thick, dry it on a cloth and dip in flour. Place in the bacon fat and broil over a clear fire, adding pepper and salt while cooking. When done lay on a dish, placing a piece of bacon on each piece of liver.
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Codfish Cones