For Asparagus on Toast. — Sliced hard boiled eggs.
For Fried Stewed Cabbage. — Fried sausages.
For Stewed Celery, — Croutons.
For Oreens. — Slices of tongue or hard boiled eggs.
For Fried Potatoes. —Farelej sprinkled with grated lemon peel.
For Stewed P(Ca«.— Breaded rashers of bacon fried. This is also nice for
beans, poached or fried eggs, and hashed calf's head.
There are many other things that will prove a pretty garnish that we
have not mentioned, such as carrot leaves, borage flowers, horse-radish
flowers, nasturtium flowers, and many of the wild flowers may be used. In
fact one can use almost anything by exercising good judgment as to amount
used, and how, when and where. A rule for those most often used would be
as follows : Parsley is the universal garnish for all kinds of cold meats, poul*
try, fish, etc. Horse-radish for roast beef, and slices of lemon for roast veal
and calf's head. Carrots in slices, for boiled beef, hot or cold. Sliced beet
or hard boiled egg for cold meat and boiled beef. Mint either with or with-
out parsley for roast lamb, either hot or cold. Pickled gherkins, capers or
boiled onions, for boiled meats and stews. Lemon points for all salads.
Pickled cucumbers sliced crosswise for fried pork, sausage, hash, etc., and
olives are very much used for all meats by those who like them. Where the
gamishis an, eatable one, a piece, slice, or bit is to be served with the article,
but if not, it remains on the dish. We give also some of the preparations of
different garnishes.
Lemon Pointo.— Cut fresh lemons✪ Lemon Pointo in thin slices, and divide these slices
into four parts. They are used as a garnish for salads and made " '
630 GARNISHES AND SAUCES.
Egg Pyramids, — ^Take the inside of a stale loaf, cut into small pyramids
with flat tops, and on the top of each p3nramid put rather more than a tahle*
spoon of white of egg beaten to a stiff froth. Over, this sprinkle finely chop-
ped parsley and fine browned bread-crumbs✪ Egg Pyramids. Arrange these on the napkin
round fish, one green and ono brown alternating.
Fried Bread for Borden, — ^Fry slices of bread cut in any fanciful shape.
When quite crisp, dip one side into beaten white of an egg mixed with a little
flour✪ Fried Bread for Borden, and place it on the edge of the dish. Continue in Uiis manner till the
border is completed, arranging the sippets a pale and a dark one alternating^
Rashers of Porh. — Cut breakfast bacon very thin and in strips three or
four inches long. Fry only long enough to become transparent, or thoroughly
hot ; if cooked crisp it is ruined. Serve as a garnish, or laid over beefsteak,
roast beef, game, etc. For Breaded Rashers of Pork✪ Rashers of Pork, dip or roll the strins in
fine bread crumbs (some first dip in beaten egg) then orown nicely. May
be used as a garnish for meat or vegetables.
Page 546 · 4 recipe records on this page
Presented as published in 1890. 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
For Asparagus on Toast.— Sliced hard boiled eggs.
For Fried Stewed Cabbage.— Fried sausages.
For Stewed Celery.— Croutons.
For Greens.— Slices of tongue or hard boiled eggs.
For Fried Potatoes.— Parsley sprinkled with grated lemon peel.
For Stewed Peas.— Breaded rashers of bacon fried. This is also nice for beans, poached or fried eggs, and hashed calf's head.
There are many other things that will prove a pretty garnish that we have not mentioned, such as carrot leaves, borage flowers, horse-radish flowers, nasturtium flowers, and many of the wild flowers may be used. In fact one can use almost anything by exercising good judgment as to amount used, and how, when and where. A rule for those most often used would be as follows : Parsley is the universal garnish for all kinds of cold meats, poul* try, fish, etc. Horse-radish for roast beef, and slices of lemon for roast veal and calf's head. Carrots in slices, for boiled beef, hot or cold. Sliced beet or hard boiled egg for cold meat and boiled beef. Mint either with or without parsley for roast lamb, either hot or cold. Pickled gherkins, capers or boiled onions, for boiled meats and stews. Lemon points for all salads. Pickled cucumbers sliced crosswise for fried pork, sausage, hash, etc., and olives are very much used for all meats by those who like them. Where the garnish is an eatable one, a piece, slice, or bit is to be served with the article, but if not, it remains on the dish. We give also some of the preparations of different garnishes.
Lemon Points.— Cut fresh lemons in thin slices, and divide these slices into four parts. They are used as a garnish for salads and made with
630 GARNISHES AND SAUCES.
Egg Pyramids.— Take the inside of a stale loaf, cut into small pyramids with flat tops, and on the top of each p3nramid put rather more than a table spoon of white of egg beaten to a stiff froth. Over, this sprinkle finely chopped parsley and fine browned bread-crumbs. Arrange these on the napkin round fish, one green and ono brown alternating.
Fried Bread for Border.— Fry slices of bread cut in any fanciful shape. When quite crisp, dip one side into beaten white of an egg mixed with a little flour, and place it on the edge of the dish. Continue in this manner till the border is completed, arranging the sippets, a pale and a dark one alternating^
Rashers of Pork.— — Cut breakfast bacon very thin and in strips three or four inches long. Fry only long enough to become transparent, or thoroughly hot ; if cooked crisp it is ruined. Serve as a garnish, or laid over beefsteak, roast beef, game, etc. For Breaded Rashers of Pork, dip or roll the strips in fine bread crumbs (some first dip in beaten egg) then orown nicely. May be used as a garnish for meat or vegetables.
Records on this page
Lemon PointoEgg PyramidsFried Bread for BordenRashers of Pork