CALF'S BRAINS, CREAMED.— Prepare, parboil and cut the
calf's brains into small pieces as directed on page 136. Make the
"White Sauce" given hereafter✪ Creamed Cold Meat, put in the prepared brains, cook 3
to 5 minutes, and serve.
CALF'S LIVER AND BACON — Into the blazer put thin slices
of bacon and cook till the fat drains out and then push it one side.
Have thin slices of liver✪ Calf's Liver and Bacon ready, sprinkle them with pepper, roll in
flour, and fry them till brown and tender in the pork fat, turning fre-
quently. Serve a slice of bacon with each piece of liver if desired.
CHICKEN AND OYSTERS.— Melt 2 tablespoons butter, and add
2 tablespoons of flour, ^ teaspoon salt and ^ saltspoon of pepper; pour
on slowly 2 cups cream and then add 2 cups cold boiled chicken, cut
into dice, and 2 cups oysters washed and drained; cook until the oys-
ters are plump. Sprinkle with celery which has been chopped fine✪ Chicken and Oysters,
and serve on toast.
BROILED SWEETBREADS — Prepare the sweetbreads as di-
rected on page 139. When the chafing dish is very hot rub it with
butter; put in the prepared sweetbreads and broil them a delicate
brown; be careful not to let them scorch; add more butter if they
stick to the pan; when done add 2 teaspoons butter and when it melts
put out the lamp. With each portion of the sweetbread serve a little
of the butter.
CREAMED SWEETBREADS.— Make the " White Sauce " giv-
en hereafter; then put in the sweetbreads, prepared as directed✪ Broiled Sweetbreads on
page 139; cook about 5 or 6 minutes, and serve.
TRIPE WITH ONIONS — In the blazer melt 2 tablespoons but-
ter; when hot put in 1 tablespoon sliced onions and cook till brown;
then put in 2 cups tripe cut into dice, add 1 cup milk or cream, and
cook till heated through. Season with salt and pepper and serve
plain or on toast.
SAUCES.
DEVILED SAUCE — Into the blazer put 1 tablespoon of but-
ter, 1 tablespoon chopped parsley, 2 tablespoons vinegar, 2 onions,
chopped fine, and 1 teaspoon mixed mustard; stir constantly, and
THE CHAFING DISH 615
cook about 2 minutes after the butter melts; then add 2 teaspoons
Worcestershire sauce, and a little salt and cayenne.*
EQQ SAUCE. — Use both pans, with hot water in the lower one.
In the blazer melt 1 tablespoon of butter; add 3 heaping teaspoons of
flour and a little water; stir constantly as it cooks, and as it thickens,
thin with milk or cream (about -| cup) until of the right consisten-
cy; when done let it boil a minute, and add 3 hard boiled eggs cut
into dice. Be careful not to burn the sauce.
SAUCE PIQUANTE — Into the blazer put 2 teaspoons butter, 2
teaspoons tarragon vinegar, 2 teaspoons of either cucumber, walnut, or
tomato catsup, ^ a small onion finely minced, ^ teaspoon salt, a pinch
of cayenne✪ Sauce Piquante; let all boil together 3 or 4 minutes. Use both pans, with
hot water in the lower one.
WHITE SAUCE — In the blazer melt 2 tablespoons butter; add
1 tablespoon of flour and stir constantly to keep it free from lumps;
when these bubble put in 1 cup milk and stir till it thickens. Sea-
son with salt and pepper. If desired, for additional flavor, add lemon
juice or onion. Use both pans, having boiling water in the lower
one.
FISH AND SHELL^FISH. ✪ White Sauce
Page 452 · 10 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
CALF'S BRAINS, CREAMED.— Prepare, parboil and cut the calf's brains into small pieces as directed on page 136. Make the "White Sauce" given hereafter, put in the prepared brains, cook 3 to 5 minutes, and serve.
CALF'S LIVER AND BACON — Into the blazer put thin slices of bacon and cook till the fat drains out and then push it one side. Have thin slices of liver ready, sprinkle them with pepper, roll in flour, and fry them till brown and tender in the pork fat, turning frequently. Serve a slice of bacon with each piece of liver if desired.
CHICKEN AND OYSTERS.— Melt 2 tablespoons butter, and add 2 tablespoons of flour, 1/2 teaspoon salt and 1/2 saltspoon of pepper; pour on slowly 2 cups cream and then add 2 cups cold boiled chicken, cut into dice, and 2 cups oysters washed and drained; cook until the oysters are plump. Sprinkle with celery which has been chopped fine, and serve on toast.
BROILED SWEETBREADS — Prepare the sweetbreads as directed on page 139. When the chafing dish is very hot rub it with butter; put in the prepared sweetbreads and broil them a delicate brown; be careful not to let them scorch; add more butter if they stick to the pan; when done add 2 teaspoons butter and when it melts put out the lamp. With each portion of the sweetbread serve a little of the butter.
CREAMED SWEETBREADS.— Make the " White Sauce " given hereafter; then put in the sweetbreads, prepared as directed on page 139; cook about 5 or 6 minutes, and serve.
TRIPE WITH ONIONS — In the blazer melt 2 tablespoons butter; when hot put in 1 tablespoon sliced onions and cook till brown; then put in 2 cups tripe cut into dice, add 1 cup milk or cream, and cook till heated through. Season with salt and pepper and serve plain or on toast.
SAUCES.
DEVILED SAUCE — Into the blazer put 1 tablespoon of butter, 1 tablespoon chopped parsley, 2 tablespoons vinegar, 2 onions, chopped fine, and 1 teaspoon mixed mustard; stir constantly, and
cook about 2 minutes after the butter melts; then add 2 teaspoons Worcestershire sauce, and a little salt and cayenne.*
EQQ SAUCE. — Use both pans, with hot water in the lower one. In the blazer melt 1 tablespoon of butter; add 3 heaping teaspoons of flour and a little water; stir constantly as it cooks, and as it thickens, thin with milk or cream (about -| cup) until of the right consistency; when done let it boil a minute, and add 3 hard boiled eggs cut into dice. Be careful not to burn the sauce.
SAUCE PIQUANTE — Into the blazer put 2 teaspoons butter, 2 teaspoons tarragon vinegar, 2 teaspoons of either cucumber, walnut, or tomato catsup, ^ a small onion finely minced, ^ teaspoon salt, a pinch of cayenne; let all boil together 3 or 4 minutes. Use both pans, with hot water in the lower one.
WHITE SAUCE — In the blazer melt 2 tablespoons butter; add 1 tablespoon of flour and stir constantly to keep it free from lumps; when these bubble put in 1 cup milk and stir till it thickens. Season with salt and pepper. If desired, for additional flavor, add lemon juice or onion. Use both pans, having boiling water in the lower one.
FISH AND SHELL^FISH.
Records on this page
Creamed Cold MeatMeat Re-warmedBeefsteak and OnionsCalf's Brains, CreamedCalf's Liver and BaconChicken and OystersTripe with OnionsBroiled SweetbreadsSauce PiquanteWhite Sauce