Cold Boiled Fish. Shred and mix with potato or other vege-
table salad.
Cold Fried Fish. Soak whole pieces for 2-3 hours in salad dress-
ing. Serve with onion slices and a green garnish.
Leftover Spaghetti and Other Pastes. Cut up, reheat, and
use for stretching egg dishes. Soft bread crumbs and leftover po-
tatoes, either mashed or sliced, serve the same purpose.
Leftover Gravy. Add to the next gravy, or heat leftover veg-
etables in it.
Bones and Meat Trimmings. Into the soup pot, of course.
Cold Fried Bacon. Reheat, crumble into a vegetable dish, or
into the soup just before serving; or mix with scrambled eggs.
Poultry Feet and Trimmings. Clean, scald and trim feet,
simmer with trimmings, and use for gravy or soup; reduced, this
broth makes the most delicious aspic.
THE BEST ASPIC YOU EVER TASTED!
And the Most Economical
Use fresh chicken giblets, also the wing tips, neck and feet.
Prepare feet by immersing 1-2 minutes in boiling water and re-
moving skin and nails. Put feet with neck, wing tips, liver, heart
and gizzard into a pan, add a little parsley, carrot, onion and 2
cups of water for the parts of each chicken, simmer gently for 2>^
hours, which will reduce the broth to one-half. Flavor with lemon
or strong sweet wine such as sherry, or both.
It doesn't pay to use less than the parts of 3-4 chickens✪ Best Aspic, but
since nearly everybody throws away the feet and giblets, these
can be bought separately from butchers who serve hotels. It
shouldn't be either difficult or expensive to get the makings of
this exceptional aspic which is even cheaper than making it of
gelatine or calves* feet, which aren't stocked commonly, except by
HANDY HINTS l6l
kosher butchers. And there's no comparison between this tasty-
aspic and one made of gelatine, or calves* feet.
Fowl Fat. Chicken or turkey fat, reduced to oil, takes the place
of melted butter and makes a tasty salad oil as well. Also makes a
swell sandwich spread.
Any Part Except the Quack. The meat packers got rich by
utilizing every part of the pig down to the squeal, and we can
keep from getting poorer faster by economizing on the duck and
goose in the same way, using every part of the duck except the
quack, and of the goose down to its hiss:
1st: save the tongue, for that's the gourmet's pick of either duck
or goose, throw away the bill and the eyes, but use all the rest of
the head, neck, tip ends of wings, all giblets and trimmings of skin
and fat. The feet must be blanched and skinned and the toe nails
discarded. Wash everything well and put in a pan with a quart
of salted water, carrot, the roots of celery and of parsley. Cook
until the toughest piece (probably the gizzard) begins to get ten-
der, then toss in a cup of rice, some celery and two beef cubes
dissolved in a cup of hot water. By the time the rice is cooked most
of the liquid will be absorbed and you'll have a fine dish at the cost
of what most people throw away.
Pope's Noses. The Pope's nose, which is "the part that goes
over the fence last," is the tastiest tidbit of any fowl, especially
chicken and turkey, so don't by any chance throw that away.
VINEGAR
A clove of garlic in a bottle of almost any kind of vinegar peps
it up most pleasingly, that is, if you like garlic, and if your vinegar
is made honestly — not out of wood shavings. ✪ Garlic-Infused Vinegar
Page 88 · 2 recipe records on this page
Presented as published in 1938. 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
Cold Boiled Fish. Shred and mix with potato or other vegetable salad.
Cold Fried Fish. Soak whole pieces for 2-3 hours in salad dressing. Serve with onion slices and a green garnish.
Leftover Spaghetti and Other Pastes. Cut up, reheat, and use for stretching egg dishes. Soft bread crumbs and leftover potatoes, either mashed or sliced, serve the same purpose.
Leftover Gravy. Add to the next gravy, or heat leftover vegetables in it.
Bones and Meat Trimmings. Into the soup pot, of course.
Cold Fried Bacon. Reheat, crumble into a vegetable dish, or into the soup just before serving; or mix with scrambled eggs.
Poultry Feet and Trimmings. Clean, scald and trim feet, simmer with trimmings, and use for gravy or soup; reduced, this broth makes the most delicious aspic.
THE BEST ASPIC YOU EVER TASTED!
And the Most Economical
Use fresh chicken giblets, also the wing tips, neck and feet. Prepare feet by immersing 1-2 minutes in boiling water and removing skin and nails. Put feet with neck, wing tips, liver, heart and gizzard into a pan, add a little parsley, carrot, onion and 2 cups of water for the parts of each chicken, simmer gently for 2>^ hours, which will reduce the broth to one-half. Flavor with lemon or strong sweet wine such as sherry, or both.
It doesn't pay to use less than the parts of 3-4 chickens, but since nearly everybody throws away the feet and giblets, these can be bought separately from butchers who serve hotels. It shouldn't be either difficult or expensive to get the makings of this exceptional aspic which is even cheaper than making it of gelatine or calves* feet, which aren't stocked commonly, except by
HANDY HINTS l6l
kosher butchers. And there's no comparison between this tasty aspic and one made of gelatine, or calves* feet.
Fowl Fat. Chicken or turkey fat, reduced to oil, takes the place of melted butter and makes a tasty salad oil as well. Also makes a swell sandwich spread.
Any Part Except the Quack. The meat packers got rich by utilizing every part of the pig down to the squeal, and we can keep from getting poorer faster by economizing on the duck and goose in the same way, using every part of the duck except the quack, and of the goose down to its hiss:
1st: save the tongue, for that's the gourmet's pick of either duck or goose, throw away the bill and the eyes, but use all the rest of the head, neck, tip ends of wings, all giblets and trimmings of skin and fat. The feet must be blanched and skinned and the toe nails discarded. Wash everything well and put in a pan with a quart of salted water, carrot, the roots of celery and of parsley. Cook until the toughest piece (probably the gizzard) begins to get tender, then toss in a cup of rice, some celery and two beef cubes dissolved in a cup of hot water. By the time the rice is cooked most of the liquid will be absorbed and you'll have a fine dish at the cost of what most people throw away.
Pope's Noses. The Pope's nose, which is "the part that goes over the fence last," is the tastiest tidbit of any fowl, especially chicken and turkey, so don't by any chance throw that away.
VINEGAR
A clove of garlic in a bottle of almost any kind of vinegar peps it up most pleasingly, that is, if you like garlic, and if your vinegar is made honestly — not out of wood shavings.
Records on this page
Best AspicGarlic-Infused Vinegar