Chicken and Oyster Croquettes. — Take equal quanti-
ties of chicken and oysters, chopped fine, with a cup of sifted
bread crumbs and a piece of butter; season with salt and pep-
per, and, if liked, a little mace. Moisten with one or two well
beaten eggs✪ Chicken and Oyster Croquettes. Form into long, slender rolls, and fry in lard to
a light brown; serve on a napkin, and garnish with celery tops
or parsley, and slices of lemon.
Pickled Oysters. — Strain the liquor from the oysters; boil
and skim until clear; drop in the oysters and let them come to
a boil; skim them out and put them in a jar. Take about half the
liquor remaining, add vinegar until it tastes sharp, a few whole
cloves and allspice✪ Pickled Oysters; boil and pour over the oysters hot; cover
them and let them stand two or three days before using. If
you wish to use them any sooner take a Uttl.e more vinegar.
HOUSEHOLD. 1«9
Sauces and Salads. — The foundation for a large proportion
of sauces is in what the French cook knows as a roux^ ^nd we
as "drawn butter." As our drawn butter is often lumpy, or
with the taste of the raw flour, we give the French method as
a security against such disaster.
To Make a Roux. — Melt in a saucepan a piece ot butter
the size of an egg, and add two even tablespoonfuls of sifted
flour; one ounce of butter to two of flour being a safe rule.
Stir till smooth, and pour in slowly one pint of milk, or milk
and water, or water alone. With milk it is called cream roux^
and is used for boiled fish and poultry. Where the butter and
flour are allowed to brown, it is called a brown roux^ and is
thinned with the soup or stew which it is designed to thicken.
Capers added to a white roux — which is the butter and flour,
with water added — give caper sauce for use with boiled mutton.
Pickled nasturtiums are a good substitute for capers. Two
hard-boiled eggs, cut fine, give egg sauce. Chopped parsley
or pickle, and the variety of catsups and sauces, make an end-
less variety; the white roux being the basis for all of them.
Bread Sauce. — For this sauce boil one pint of milk,
with one onion cut in pieces. When it has boiled five min-
utes, take out the onion, and thicken the milk with half a pint
of sifted bread-crumbs. Melt a teaspoonful of butter in a
frying-pan; put in half a pint of coarser crumbs, stirring them
till a light brown. Flavor the sauce with half a teaspoonful
of salt, a saltspoonful of pepper, and a grate of nutmeg; and
serve with game, helping a spoonful of the sauce and one of
the browned crumbs. The boiled onion may be minced fine
and added, and the browned crumbs omitted.
Celery Sauce. — Wash and boil a small head of celery,
which has been cut up fine, in one pint of water, with half a
teaspoonful of salt; Boil till tender, which will require about
half an hour. Make a cream roux, using half a pint of milk,
and adding a quarter of a saltspoonful of white pepper. Stir
into the celery; boil a moment, and serve. A teaspoonful of
celery salt can be used, if celery is out of season, adding to ii
the full rule for cream roux. Cauliflower may be used in the
same way as celery, cutting it very fine, and adding 9. large
cupful to the sauce. Use either with boiled meats.
130 HOUSEHOLD.
Page 86 · 2 recipe records on this page
Presented as published in 1883. 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 and Oyster Croquettes. — Take equal quantities of chicken and oysters, chopped fine, with a cup of sifted bread crumbs and a piece of butter; season with salt and pepper, and, if liked, a little mace. Moisten with one or two well beaten eggs. Form into long, slender rolls, and fry in lard to a light brown; serve on a napkin, and garnish with celery tops or parsley, and slices of lemon.
Pickled Oysters. — Strain the liquor from the oysters; boil and skim until clear; drop in the oysters and let them come to a boil; skim them out and put them in a jar. Take about half the liquor remaining, add vinegar until it tastes sharp, a few whole cloves and allspice; boil and pour over the oysters hot; cover them and let them stand two or three days before using. If you wish to use them any sooner take a little more vinegar.
HOUSEHOLD. 1«9
Sauces and Salads. — The foundation for a large proportion of sauces is in what the French cook knows as a roux^ ^nd we as "drawn butter." As our drawn butter is often lumpy, or with the taste of the raw flour, we give the French method as a security against such disaster.
To Make a Roux. — Melt in a saucepan a piece ot butter the size of an egg, and add two even tablespoonfuls of sifted flour; one ounce of butter to two of flour being a safe rule. Stir till smooth, and pour in slowly one pint of milk, or milk and water, or water alone. With milk it is called cream roux^ and is used for boiled fish and poultry. Where the butter and flour are allowed to brown, it is called a brown roux^ and is thinned with the soup or stew which it is designed to thicken. Capers added to a white roux — which is the butter and flour, with water added — give caper sauce for use with boiled mutton. Pickled nasturtiums are a good substitute for capers. Two hard-boiled eggs, cut fine, give egg sauce. Chopped parsley or pickle, and the variety of catsups and sauces, make an endless variety; the white roux being the basis for all of them.
Bread Sauce. — For this sauce boil one pint of milk, with one onion cut in pieces. When it has boiled five minutes, take out the onion, and thicken the milk with half a pint of sifted bread-crumbs. Melt a teaspoonful of butter in a frying-pan; put in half a pint of coarser crumbs, stirring them till a light brown. Flavor the sauce with half a teaspoonful of salt, a saltspoonful of pepper, and a grate of nutmeg; and serve with game, helping a spoonful of the sauce and one of the browned crumbs. The boiled onion may be minced fine and added, and the browned crumbs omitted.
Celery Sauce. — Wash and boil a small head of celery, which has been cut up fine, in one pint of water, with half a teaspoonful of salt; Boil till tender, which will require about half an hour. Make a cream roux, using half a pint of milk, and adding a quarter of a saltspoonful of white pepper. Stir into the celery; boil a moment, and serve. A teaspoonful of celery salt can be used, if celery is out of season, adding to ii the full rule for cream roux. Cauliflower may be used in the same way as celery, cutting it very fine, and adding 9. large cupful to the sauce. Use either with boiled meats.
Records on this page
Chicken and Oyster CroquettesPickled Oysters