very hot put in liver, fry a nice brown and take out. Serve with bacon and gravy from the pan or pour off part of the grease ; dissolve 1 teaspoon of flour into cup of milk and pour in frying pan ; stir to keep from burning ; when thick, season, take up and pour over the hot liver. PILLAU. Any cold meat can be run through meat grinder, season with butter, pepper, salt; place in pan and add some of the gravy — if none add little water and tablespoon of butter. Mash potatoes to make 2 cupfuls; season with beaten egg, butter, milk, salt and pepper; beat smooth and cover the cold meat and bake until bright brown. Serve hot. CREAMED SWEETBREADS. Remove pipes and membranes, then cook in boiling salted water, with one tablespoon lemon juice, for 20 minutes ; then plunge in cold water to harden. Cut the sweetbreads into small pieces and mix with the following sauce : Heat 1 pint milk, beat yolks of 3 eggs, add a little cold milk, strain them into the warm milk and cook over hot water until the eggs, thicken the sauce. Add one tablespoon butter and one of moistened flour, salt and pepper to taste. Stir all the time and when smooth and thick, pour over sweetbreads. Put in baking dish, shells or paper cases. Cover with bread crumbs and bake brown. FRIED FROG LEGS. Wash and dress the hind legs of frogs (the only part of the frog eaten) in the following manner: As the legs lie on the table with the feet towards you, cut a gash in the left leg half way between the foot and the joint, draw the other foot through this incision, then sprinkle them with salt and pepper and dredge them in flour✪ Fried Frog Legs, and fry. MEATS 27 SCALLOPED MUTTON. Cut cold cooked mutton into small pieces. Put a layer of bread crumbs on the bottom of a shallow dish, then a layer of mutton, then gravy. Moisten ibread crumbs in melted but- ter✪ Scalloped Mutton and spread over the top. Bake until the crumbs are brown. STUFFED LEG OF LAMB. Prepare a dressing by moistening 2 cups of bread crumbs (from inside of the loaf) with 3/2 cup of melted butter. Sea- son with salt, pepper and thyme or sweet marjoram, and a little onion, if desired. Add a very little water✪ Stuffed Leg of Lamb and place in the meat, skewering the ends into shape. Have oven very hot and place meat in pan, adding neither water nor seasoning until the surface is seared over. Then reduce the gas flame, dredge meat lightly with flour and the seasonings. Baste the meat every 10 or 15 minutes (unless a covered roasting pan is used), and roast about an hour and a half, if weighing 5 pounds. Serve with a brown sauce made from 4 table- spoons of flour and the drippings in the pan, with a pint of stock made by cooking the bones in water very slowly until it is well flavored. Season well, add kitchen bouquet to color and flavor, and strain before, serving. Meat cooked in this fashion is more like the roasts prepared over an open fire, and no such flavor or juiciness can be obtained by baking in a wood or coal oven. LAMB CHOPS. They should be cut from a loin or neck ; if from the neck, the bone should be long. They should be broiled over a hot fire, seasoned when half done and often turned; take them up into a very hot dish, rub a bit of butter on each, and serve hot the moment they are done. BARBECUE SAUCE.

AI-modernized reading of the original text

very hot put in liver, fry a nice brown and take out. Serve with bacon and gravy from the pan or pour off part of the grease ; dissolve 1 teaspoon of flour into cup of milk and pour in frying pan ; stir to keep from burning ; when thick, season, take up and pour over the hot liver. PILLAU. Any cold meat can be run through meat grinder, season with butter, pepper, salt; place in pan and add some of the gravy — if none add little water and tablespoon of butter. Mash potatoes to make 2 cupfuls; season with beaten egg, butter, milk, salt and pepper; beat smooth and cover the cold meat and bake until bright brown. Serve hot. CREAMED SWEETBREADS. Remove pipes and membranes, then cook in boiling salted water, with one tablespoon lemon juice, for 20 minutes ; then plunge in cold water to harden. Cut the sweetbreads into small pieces and mix with the following sauce : Heat 1 pint milk, beat yolks of 3 eggs, add a little cold milk, strain them into the warm milk and cook over hot water until the eggs, thicken the sauce. Add one tablespoon butter and one of moistened flour, salt and pepper to taste. Stir all the time and when smooth and thick, pour over sweetbreads. Put in baking dish, shells or paper cases. Cover with bread crumbs and bake brown. FRIED FROG LEGS. Wash and dress the hind legs of frogs (the only part of the frog eaten) in the following manner: As the legs lie on the table with the feet towards you, cut a gash in the left leg half way between the foot and the joint, draw the other foot through this incision, then sprinkle them with salt and pepper and dredge them in flour, and fry. SCALLOPED MUTTON. Cut cold cooked mutton into small pieces. Put a layer of bread crumbs on the bottom of a shallow dish, then a layer of mutton, then gravy. Moisten bread crumbs in melted butter and spread over the top. Bake until the crumbs are brown. STUFFED LEG OF LAMB. Prepare a dressing by moistening 2 cups of bread crumbs (from inside of the loaf) with 3/2 cup of melted butter. Season with salt, pepper and thyme or sweet marjoram, and a little onion, if desired. Add a very little water and place in the meat, skewering the ends into shape. Have oven very hot and place meat in pan, adding neither water nor seasoning until the surface is seared over. Then reduce the gas flame, dredge meat lightly with flour and the seasonings. Baste the meat every 10 or 15 minutes (unless a covered roasting pan is used), and roast about an hour and a half, if weighing 5 pounds. Serve with a brown sauce made from 4 tablespoons of flour and the drippings in the pan, with a pint of stock made by cooking the bones in water very slowly until it is well flavored. Season well, add kitchen bouquet to color and flavor, and strain before, serving. Meat cooked in this fashion is more like the roasts prepared over an open fire, and no such flavor or juiciness can be obtained by baking in a wood or coal oven. LAMB CHOPS. They should be cut from a loin or neck ; if from the neck, the bone should be long. They should be broiled over a hot fire, seasoned when half done and often turned; take them up into a very hot dish, rub a bit of butter on each, and serve hot the moment they are done. BARBECUE SAUCE.

Records on this page

Fried Frog LegsScalloped MuttonStuffed Leg of Lamb

The Henderson cook book