The Hotel St. Francis cook book

Braised beef with calf s feet. Take a piece of round or rump of beef, season with salt and pepper, put in pot with two onions cut in four, two carrots and a piece of butter. Roast until nice and brown. Then add one spoonful of flour and brown again. Add one glass of claret, one quart of stock, three tomatoes cut in four, or canned tomatoes, and a bouquet garni. Bring to a boil, cover tight and put in oven till very well done. This is braised beef, plain. When served Cumberland style (with calf's feet) add the feet at the same time as the claret and stock, and strain the sauce when done. If the feet are not served with the beef they may be used as an entree. Baked Hubbard squash. Cut the squash in four, remove the seeds, salt and pepper, put a piece of butter on top of each piece of squash and bake in oven. Sliced oranges Clam broth in cups Boiled salt mackerel Ripe olives Baked potatoes Fillet of turbot, Pelissier Corn bread Potatoes Parisienne Coffee Spinach aux croutons Omelette au rhum Coffee Lobster chowder Celery. Salted English walnuts Aiguillettes of sole, Venitienne Planked striped bass Cucumber salad Brussels sprouts and chestnuts Apple Charlotte Coffee Clam broth. Take hard or soft clams and wash well. Put in vessel with just water enough to cover, a little salt and a small piece of raw celery. Boil for fifteen minutes, and strain through cheese cloth. Clam broth, Chantilly. Serve whipped cream separate, or on top of each cup. Consomme en Bellevue. Half chicken broth and half clam broth mixed. Serve in cups with whipped cream on top. Clam chowder. Chop two onions, one leek, a piece of celery and one green onion in small pieces, also cut one-half pound of salt pork in small squares. Put all together in a vessel with two ounces of butter and simmer till well done. Then add one gallon of stock or fish broth, four potatoes cut in half inch squares, salt, pepper, a little paprika, one teaspoonful of sugar, one teaspoonful of chopped thyme, a little chopped parsley, and four peeled tomatoes cut in small dices ; or chopped canned tomatoes. Bring to a boil and let cook for about one hour. Put one hundred well-washed Little Neck clams in a separate vessel and put on fire with one-half glass of water and boil for ten minutes. Strain the broth and add to the chowder. Remove the clams from the shells, cut in four pieces and add to the chowder with one cup of cracker meal, and boil for four minutes. Serve with broken crackers. Lobster chowder. Same as clam chowder with the exception of lobster cut in small dices instead of the clams. Bananas with cream Fish salad, ravigote Boiled eggs Broiled lamb chops Dry toast French fried potatoes Chocolate Cauliflower Polonaise Whipped cream German coffee cake Lunch rolls Tea Cream of endives Fillet of flounder, Chevreuse Chicken saute, Ambassadrice Carrots, Vichy SUPPER Fondante potatoes Oysters poulette Escarole salad St. Francis rolls Peach ice cream Nesselrode pudding Assorted cakes Lady fingers Coffee Demi tasse Oysters poulette. Open three dozen oysters, put in vessel with their own juice and bring to a boil. Drain off the broth, cover oysters with a pint of poulette sauce, and serve in chafing dish.