One measure of meat, poultry, or fish chopped or cut
fine, one of sauce or gravy, one of stale bread or coarse
cracker crumbs, or boiled rice, or macaroni. Season
either meat or sauce highly with salt, pepper, onion
juice, celery salt, or whatever is liked and is convenient
at the time.
Unless the meat is qiiite fat, melt one ounce of butter✪ Scalloped Meat or Fish
to mix with each cup of crumbs. In a pudding dish put
a layer of crumbs, then meat, moisten with sauce, and
proceed till the dish is full, having crumbs on top.
To prepare baked fish the following day for break-
fast or luncheon, remove all skin and bones, and mix
fish, stuffing, and sauce together; moisten with milk
if there was not sufficient sauce. Put in shells or a
shallow pudding dish, cover with buttered crumbs,
and bake till hot and brown.
Entrees. 85
Chartreuse of Rice and Meat or Fish.
Boil one cup of rice in two quarts of boiling1 water
till tender; drain and line a mold. Fill with one pint
of cold meat or fish, well seasoned and moistened with
one cup of tomato sauce, or with one cup of stock
mixed with one beaten egg✪ Chartreuse of Rice and Meat or Fish. Cover with the rice and
steam or bake in a pan of water for about forty min-
utes. Turn from the mold and serve with tomato
sauce. Boiled hominy or mashed potato may take the
place of the rice.
Minced Meat on Toast.
One pint of cold roast or stewed beef, chicken, lamb,
or veal, freed from bones, skin, and gristle, and cut
fine. Moisten slightly with hot gravy, milk, or water,
or tomato, season to taste with salt and pepper, and
when hot spread it on toast. Add one tablespoon of
butter✪ Minced Meat on Toast if only water is used for moisture.
Meat Cakes or Fricandelles.
Mix one cup of chopped cooked meat, one cup of
bread-crumbs, one-half teaspoon of mixed herbs, one
saltspoon of salt and a speck of pepper, with one
beaten egg and one or two spoonfuls of milk✪ Meat Cakes or Fricandelles. Shape
in small cakes and brown in hot butter.
Chicken Timbales.
Mix thoroughly one pint of chopped chicken, one
cup of stale bread-crumbs or chicken stuffing, one-
half teaspoon of mixed herbs, one saltspoon of pepper,
one-half teaspoon of salt, and moisten with one cup of
milk, or stock, and two beaten eggs. Celery salt,
cayenne, parsley, onion and lemon juice also may be
used for seasoning. Pack in small molds well but-
86 Home Science Cook Book.
tered, and steam about fifteen minutes. Turn from
the molds and serve with or without a sauce.
Veal or Lamb may be used instead of the chicken.
Creamed Codfish.
Soak in cold water, pick apart, and put in fresh
cold water; let it heat, but not boil, and change the
water again and again till the fish is fresh enough.
Then drain and combine with white sauce.
Fish Timbales.
To each cup of creamed fish, salt or fresh, add one
well-beaten egg and more seasoning if desired. Pack
in buttered cups, or in one dish, and steam or bake
until firm enough to turn from the molds.
Jellied Meat.
Trim all the meat from a cold roast of veal or lamb
and stew in a little water till tender and thoroughly
scalded. Drain, pick over, cut fine, season highly.
After removing fat from the broth let it boil away till
there is about one-half cup to each cup of meat. In
each cup of stock dissolve one tablespoon of gelatin.
Mix with meat and mold in a bread pan. After chill-
ing cut in slices.
Salmon Loaf. ✪ Salmon Loaf
Page 37 · 9 recipe records on this page
Presented as published in 1902. 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
One measure of meat, poultry, or fish chopped or cut fine, one of sauce or gravy, one of stale bread or coarse cracker crumbs, or boiled rice, or macaroni. Season either meat or sauce highly with salt, pepper, onion juice, celery salt, or whatever is liked and is convenient at the time.
Unless the meat is quite fat, melt one ounce of butter to mix with each cup of crumbs. In a pudding dish put a layer of crumbs, then meat, moisten with sauce, and proceed till the dish is full, having crumbs on top.
To prepare baked fish the following day for breakfast or luncheon, remove all skin and bones, and mix fish, stuffing, and sauce together; moisten with milk if there was not sufficient sauce. Put in shells or a shallow pudding dish, cover with buttered crumbs, and bake till hot and brown.
Entrees. 85
Chartreuse of Rice and Meat or Fish.
Boil one cup of rice in two quarts of boiling1 water till tender; drain and line a mold. Fill with one pint of cold meat or fish, well seasoned and moistened with one cup of tomato sauce, or with one cup of stock mixed with one beaten egg. Cover with the rice and steam or bake in a pan of water for about forty minutes. Turn from the mold and serve with tomato sauce. Boiled hominy or mashed potato may take the place of the rice.
Minced Meat on Toast.
One pint of cold roast or stewed beef, chicken, lamb, or veal, freed from bones, skin, and gristle, and cut fine. Moisten slightly with hot gravy, milk, or water, or tomato, season to taste with salt and pepper, and when hot spread it on toast. Add one tablespoon of butter if only water is used for moisture.
Meat Cakes or Fricandelles.
Mix one cup of chopped cooked meat, one cup of bread-crumbs, one-half teaspoon of mixed herbs, one saltspoon of salt and a speck of pepper, with one beaten egg and one or two spoonfuls of milk. Shape in small cakes and brown in hot butter.
Chicken Timbales.
Mix thoroughly one pint of chopped chicken, one cup of stale bread-crumbs or chicken stuffing, onehalf teaspoon of mixed herbs, one saltspoon of pepper, one-half teaspoon of salt, and moisten with one cup of milk, or stock, and two beaten eggs. Celery salt, cayenne, parsley, onion and lemon juice also may be used for seasoning. Pack in small molds well but-
86 Home Science Cook Book.
tered, and steam about fifteen minutes. Turn from the molds and serve with or without a sauce.
Veal or Lamb may be used instead of the chicken.
Creamed Codfish.
Soak in cold water, pick apart, and put in fresh cold water; let it heat, but not boil, and change the water again and again till the fish is fresh enough. Then drain and combine with white sauce.
Fish Timbales.
To each cup of creamed fish, salt or fresh, add one well-beaten egg and more seasoning if desired. Pack in buttered cups, or in one dish, and steam or bake until firm enough to turn from the molds.
Jellied Meat.
Trim all the meat from a cold roast of veal or lamb and stew in a little water till tender and thoroughly scalded. Drain, pick over, cut fine, season highly. After removing fat from the broth let it boil away till there is about one-half cup to each cup of meat. In each cup of stock dissolve one tablespoon of gelatin. Mix with meat and mold in a bread pan. After chilling cut in slices.
Salmon Loaf.
Records on this page
Scalloped Meat or FishChartreuse of Rice and Meat or FishMinced Meat on ToastMeat Cakes or FricandellesChicken TimbalesSalmon LoafCreamed CodfishFish TimbalesJellied Meat