sauce Remoulade sauce, Bechamel sauce Parsley and radishes FISH THAT MAY BE BAKED WHOLE With Suggestions for Stuffings, Sauces and Garnishes Fish Stuffing Sauce Garnish Bass (sea) Bread stuffing Tomato sauce Tomato and parsley Bluefish Bread stuffing Tomato sauce Parsley and ;emon sHces Cod Oyster stuffing Oyster sauce Lemon Haddock Pickle-caper Drawn butter, tgg sauce. Lemon and Hollandaise sauce Mackerel Pickle-caper Shad Bread stuffinor Whitefish Bread stuffing Egg sauce Pickle-caper Hollandaise sauce parsley Lemon Lemon, tomatoes Ixmon MEAT BRISKET WITH ONION SAUCE 3 pounds beef brisket Crums Soup greens Yz cup green onions Cloves 2 tablespoons fat Peppercorns 2 tablespoons flour Salt i>4 cups stock I egg I tablespoon minced parsley✪ Brisket with Onion Sauce- Wipe the meat with a damp cloth, and tie it into a compact shape with strips of cloth. Place it in a deep kettle with boiling water (or part of the stock, if possible). Add a bunch of soup greens, several cloves and peppercorns. Simmer until the meat is tender, add salt when partly cooked. Take the meat from the liquid, remove the cloth, and place meat in a shallow baking- dish. Beat one egg and spread over the beef, then sprinkle with coarse crums and bro^\Ti under a flame or in a hot oven. Serve with onion sauce made as follows: Cut up the onions and brown them in the fat. Make a brown sauce of the fat, flour and stock. Add the parsley and serve. OLD-FASHIONED BOILED DINNER 6 pounds corned-beef brisket 4 carrots I cabbage 6 potatoes 3 white turnips 6 beets Vinegar✪ Old-Fashioned Boiled Dinner Put the meat into the pot over a brisk fire with enough cold water to cover it. Bring it rapidly just to the boiling-point, then remove the scum, set the pot back on the fire and simmer until tender (about three hours). About three-fourths of an hour before serving, skim the liquid free from fat. Put a por- tion of this liquor into another kettle with the cabbage which has been cleaned and cut into sections, the turnips, carrots and parsnips prepared and cut into uniform pieces, and boil until tender. 48 NEW DELINEATOR RECIPES 49 SAVORY BEEF 2 pounds beef, plate, shank, ji teaspoon ground cloves and rump or round thyme or Summer savory 3 large onions, sliced i pint bro\\Ti stock or boiling 3 tablespoons fat water and meat extract 3 tablespoons flour 2 tablespoons vinegar 1 teaspoon salt i tablespoon catchup }i teaspoon black pepper✪ Savory Beef Brown the onions slowly in fat. Increase the heat. Cut meat into sizes desired for serving, add it to the onions, and brown. Mix the flour, pepper and other seasonings. Sprinkle this mix- ture over the meat. Add the stock, vinegar and catchup. Cover closely. Simmer until meat is tender, allowing at least two hours for shank or plate and one and one-half hour for rump or round. POT ROAST 3 to 4 pounds chuck, round, i cup sHced carrots rump or brisket i cup sliced onions Flour I cup chopped celery 3 tablespoons fat, preferably i cup sliced turnips✪ Pot Roast from salt pork

AI-modernized reading of the original text

A modernized reading is not available for this page yet. You are seeing the original text.

sauce Remoulade sauce, Bechamel sauce Parsley and radishes FISH THAT MAY BE BAKED WHOLE With Suggestions for Stuffings, Sauces and Garnishes Fish Stuffing Sauce Garnish Bass (sea) Bread stuffing Tomato sauce Tomato and parsley Bluefish Bread stuffing Tomato sauce Parsley and ;emon sHces Cod Oyster stuffing Oyster sauce Lemon Haddock Pickle-caper Drawn butter, tgg sauce. Lemon and Hollandaise sauce Mackerel Pickle-caper Shad Bread stuffinor Whitefish Bread stuffing Egg sauce Pickle-caper Hollandaise sauce parsley Lemon Lemon, tomatoes Ixmon MEAT BRISKET WITH ONION SAUCE 3 pounds beef brisket Crums Soup greens Yz cup green onions Cloves 2 tablespoons fat Peppercorns 2 tablespoons flour Salt i>4 cups stock I egg I tablespoon minced parsley- Wipe the meat with a damp cloth, and tie it into a compact shape with strips of cloth. Place it in a deep kettle with boiling water (or part of the stock, if possible). Add a bunch of soup greens, several cloves and peppercorns. Simmer until the meat is tender, add salt when partly cooked. Take the meat from the liquid, remove the cloth, and place meat in a shallow baking- dish. Beat one egg and spread over the beef, then sprinkle with coarse crums and bro^\Ti under a flame or in a hot oven. Serve with onion sauce made as follows: Cut up the onions and brown them in the fat. Make a brown sauce of the fat, flour and stock. Add the parsley and serve. OLD-FASHIONED BOILED DINNER 6 pounds corned-beef brisket 4 carrots I cabbage 6 potatoes 3 white turnips 6 beets Vinegar Put the meat into the pot over a brisk fire with enough cold water to cover it. Bring it rapidly just to the boiling-point, then remove the scum, set the pot back on the fire and simmer until tender (about three hours). About three-fourths of an hour before serving, skim the liquid free from fat. Put a por- tion of this liquor into another kettle with the cabbage which has been cleaned and cut into sections, the turnips, carrots and parsnips prepared and cut into uniform pieces, and boil until tender. 48 NEW DELINEATOR RECIPES 49 SAVORY BEEF 2 pounds beef, plate, shank, ji teaspoon ground cloves and rump or round thyme or Summer savory 3 large onions, sliced i pint bro\\Ti stock or boiling 3 tablespoons fat water and meat extract 3 tablespoons flour 2 tablespoons vinegar 1 teaspoon salt i tablespoon catchup }i teaspoon black pepper Brown the onions slowly in fat. Increase the heat. Cut meat into sizes desired for serving, add it to the onions, and brown. Mix the flour, pepper and other seasonings. Sprinkle this mix- ture over the meat. Add the stock, vinegar and catchup. Cover closely. Simmer until meat is tender, allowing at least two hours for shank or plate and one and one-half hour for rump or round. POT ROAST 3 to 4 pounds chuck, round, i cup sHced carrots rump or brisket i cup sliced onions Flour I cup chopped celery 3 tablespoons fat, preferably i cup sliced turnips from salt pork

New Delineator recipes.