CHICKEN WITH OYSTERS — Stuff a fat young chicken with oysters, add
two ounces of butter, salt, pepper, and a little mace to taste. Truss carefully
and place in a tin pail with a tight cover. Stand the pail in a bath of boiling
water; boil an hour or longer. When tender, lay the fowl on a dish and
pour the gravy into a saucepan. To this add more oysters, two hard-
boiled eggs, sliced, a grating of nutmeg, salt and pepper to taste, a
cupful of cream and some thickening✪ Chicken with Oysters. Bring to a boil and pour over
the chicken.
SPANISH PIE — Take one pint of cold chicken, duck, or any game. Cut it into
flakes and place it in a pudding-dish which has been lined with a thin crust. On the
layer of meat place a layer of sweet red peppers (seeds removed) cut in slices ; next, a
layer of thinly sliced bologna sausage, and so on until the dish is full. Over this pour a
glass of claret into which has been rubbed two tablespoonfuls of flour✪ Spanish Pie. Cover with a
thin crust of pastry, and bake.
SPANISH RICE — Chop one large onion fine, brown it in two tablespoonfuls
of lard, then add one pepper chopped fine and a half pound of well-washed rice ; stir
constantly until the rice is slightly brown, then add three cupfuls of bouillon, one heap-
ing spoonful of salt, a dash of cayenne pepper and a pinch of Spanish saffron✪ Spanish Rice. Boil until
the stock is quite absorbed by the rice, which should be rather dry.
NEAPOLITAN RICE — Boil a slice of bacon and a pinch of Spanish saffron
in a quart of water for five minutes. Sprinkle in one tablespoonful of grated Parmesan
cheese, and then one cupful of well-washed rice✪ Neapolitan Rice. Do not stir after the water has begun
to boil, and when it is tender put it in a greased mold and dot a few pieces of butter
over it. Place in the oven for a few minutes, turn out on a dish, and serve.
CHILELY A LA ROSELEAF CLUB — Grate or chop four ounces of New
York dairy cheese ; rub to a paste with one-half ounce of butter, one teaspoonful of
made mustard, two tablespoonfuls of thick cream, a dash of Tabasco sauce and a little
cayenne pepper. Stir in a chafing-dish over hot water until nearly melted, and then stir
in quickly the following sauce which has been made in another saucepan : Scald and
skin three tomatoes, cut in small pieces, add one white onion and one bell pepper (seeds
removed) chopped fine✪ Chilely a la Roseleaf Club, and cook over a hot fire ten minutes. If there is much tomato
juice, pour away some of it, as this must not be watery. After it has been added to the
cheese stir until thoroughly mixed, and serve with Schlitz beer.
FRIJOLES — Wash well one pint of small red beans, cover with two quarts of
cold water and bring to a boil slowly. Drain, cover again with boiling water, and boil.
Add two large tablespoonfuls of lard or dripping, one pounded clove of garlic (if
liked), one large Spanish onion sliced, two Chile peppers broken, with some of the
seeds removed (unless it is desired to have the beans very hot), and five slices of
bacon. Simmer slowly on the back of the stove all day, stirring occasionally
with a wooden spoon to thicken the gravy. When done it should be of
the consistency of mush, with the beans partly broken. Half an hour
before serving pour the desired quantity into a Mexican earthenware
✪ Frijoles
High living
1904Page 20 · 6 recipe records on this page
Presented as published in 1904. 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
CHICKEN WITH OYSTERS — Stuff a fat young chicken with oysters, add two ounces of butter, salt, pepper, and a little mace to taste. Truss carefully and place in a tin pail with a tight cover. Stand the pail in a bath of boiling water; boil an hour or longer. When tender, lay the fowl on a dish and pour the gravy into a saucepan. To this add more oysters, two hardboiled eggs, sliced, a grating of nutmeg, salt and pepper to taste, a cupful of cream and some thickening. Bring to a boil and pour over the chicken.
SPANISH PIE — Take one pint of cold chicken, duck, or any game. Cut it into flakes and place it in a pudding-dish which has been lined with a thin crust. On the layer of meat place a layer of sweet red peppers (seeds removed) cut in slices ; next, a layer of thinly sliced bologna sausage, and so on until the dish is full. Over this pour a glass of claret into which has been rubbed two tablespoonfuls of flour. Cover with a thin crust of pastry, and bake.
SPANISH RICE — Chop one large onion fine, brown it in two tablespoonfuls of lard, then add one pepper chopped fine and a half pound of well-washed rice ; stir constantly until the rice is slightly brown, then add three cupfuls of bouillon, one heaping spoonful of salt, a dash of cayenne pepper and a pinch of Spanish saffron. Boil until the stock is quite absorbed by the rice, which should be rather dry.
NEAPOLITAN RICE — Boil a slice of bacon and a pinch of Spanish saffron in a quart of water for five minutes. Sprinkle in one tablespoonful of grated Parmesan cheese, and then one cupful of well-washed rice. Do not stir after the water has begun to boil, and when it is tender put it in a greased mold and dot a few pieces of butter over it. Place in the oven for a few minutes, turn out on a dish, and serve.
CHILELY A LA ROSELEAF CLUB — Grate or chop four ounces of New York dairy cheese ; rub to a paste with one-half ounce of butter, one teaspoonful of made mustard, two tablespoonfuls of thick cream, a dash of Tabasco sauce and a little cayenne pepper. Stir in a chafing-dish over hot water until nearly melted, and then stir in quickly the following sauce which has been made in another saucepan : Scald and skin three tomatoes, cut in small pieces, add one white onion and one bell pepper (seeds removed) chopped fine, and cook over a hot fire ten minutes. If there is much tomato juice, pour away some of it, as this must not be watery. After it has been added to the cheese stir until thoroughly mixed, and serve with Schlitz beer.
FRIJOLES — Wash well one pint of small red beans, cover with two quarts of
cold water and bring to a boil slowly. Drain, cover again with boiling water, and boil.
Add two large tablespoonfuls of lard or dripping, one pounded clove of garlic (if
liked), one large Spanish onion sliced, two Chile peppers broken, with some of the
seeds removed (unless it is desired to have the beans very hot), and five slices of
bacon. Simmer slowly on the back of the stove all day, stirring occasionally
with a wooden spoon to thicken the gravy. When done it should be of
the consistency of mush, with the beans partly broken. Half an hour
before serving pour the desired quantity into a Mexican earthenware
Records on this page
Chicken with OystersSpanish PieSpanish RiceNeapolitan RiceChilely a la Roseleaf ClubFrijoles