Line a pudding dish with a rich crust, rolled thin. Cut
into flakes a pint of any kind of cold game, or chicken, and
place a layer on the pastry; then a layer of canned red
pepper, next a thin layer of sausage meat, and repeat until
the dish is full. Pour in a glass of claret mixed with two
tablespoons of flour, sprinkle with salt✪ Spanish Pie, cover with pastry,
pinch edges together and bake.
387. TURKEY STUFFED— GUATEMALAN
Peel and boil a pound of chestnuts. When tender mash
with the crumb of two loaves of French bread moistened in
water. Add two slices of boiled ham, cut in dice, a chopped
sausage, a tablespoon of capers, half a cup of tomato catsup,
half a grated onion, a shaving of garlic, a teaspoon of
finely chopped parsley, a scant teaspoon of chile pepper, and
half a cup of chopped walnuts. When well mixed, add a
glass of white wine and a tablespoon of vinegar, half a cup
of ripe olives, stoned, a tablespoon each of currants and
raisins and a teaspoon of salt. Bind all together with three
or four beaten eggs✪ Turkey Stuffed—Guatemalan ; fill the turkey, sew up and roast in
the usual way.
388. VENISON— GERMAN
Wrap the venison in a cheese cloth and hang in a well
ventilated place for five or six days. Place in a deep dish,
cover with a quart each of vinegar and sour milk, a clove
of garlic, a sliced carrot, a few cloves and pepper corns,
and two bay leaves. Baste several times a day for two
days. Remove and lard plentifully with bacon or salt pork;
sprinkle with salt, pepper and flour and roast in a moderate
oven, basting often with fat until done. For the sauce add
to half the pan-gravy a pint of sour cream, scraping the
sides of the pan well for the flavoring. Serve with noodles✪ Venison—German
(No. 468). Saddle of mutton, with fat removed, or Belgian
hare can be cooked in the same way.
Salads and Cold Dishes
Salads and Cold Dishes
389. ALLIGATOR PEAR SALAD
Remove the stones from two alligator pears, and scoop
out the pulp with a small spoon. Mix with half a cup
of pineapple juice, a tablespoon of sherry, half a cup of
chopped nuts, and chill on ice. Place spoonfuls of this on
two crisp white lettuce leaves and pour a tablespoon of
mayonnaise, mixed with an equal amount of whipped cream✪ Alligator Pear Salad,
over each.
390. ARTICHOKE AND CHICKEN
Cut into medium-sized pieces a heaping cup of cold
chicken, removing the skin. Boil four large — or six small —
artichokes until tender in water and a little vinegar. Re-
move the stems, chokes and all of the leaves except the very
tender inside ones. Scrape the soft bit from each leaf
with a silver knife, cut the tender leaves fine and the hearts
into small squares, and mix all with the chicken. Blend
together with highly seasoned mayonnaise and press into
a bowl, which put on the ice to chill. Turn out on a bed of
crisp lettuce leaves and garnish with ripe olives and hard
boiled eggs cut in quarters✪ Artichoke and Chicken.
391. BOLIVIA SALAD \)
Mix two cups of boiled potatoes, cut in small cubes, with
three hard eggs, chopped coarsely, two tablespoons of
chopped pimientoes, two of chopped green pepper, two of
celery, shredded, and half a tablespoon of chopped chives.
Mix with French dressing and an additional tablespoon of
vinegar and let stand for at least an hour before serving.
392. CALIFORNIA SALAD ✪ Bolivia Salad
Page 60 · 8 recipe records on this page
Presented as published in 1915. 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
Line a pudding dish with a rich crust, rolled thin. Cut into flakes a pint of any kind of cold game, or chicken, and place a layer on the pastry; then a layer of canned red pepper, next a thin layer of sausage meat, and repeat until the dish is full. Pour in a glass of claret mixed with two tablespoons of flour, sprinkle with salt, cover with pastry, pinch edges together and bake.
387. TURKEY STUFFED— GUATEMALAN
Peel and boil a pound of chestnuts. When tender mash with the crumb of two loaves of French bread moistened in water. Add two slices of boiled ham, cut in dice, a chopped sausage, a tablespoon of capers, half a cup of tomato catsup, half a grated onion, a shaving of garlic, a teaspoon of finely chopped parsley, a scant teaspoon of chile pepper, and half a cup of chopped walnuts. When well mixed, add a glass of white wine and a tablespoon of vinegar, half a cup of ripe olives, stoned, a tablespoon each of currants and raisins and a teaspoon of salt. Bind all together with three or four beaten eggs ; fill the turkey, sew up and roast in the usual way.
388. VENISON— GERMAN
Wrap the venison in a cheese cloth and hang in a well ventilated place for five or six days. Place in a deep dish, cover with a quart each of vinegar and sour milk, a clove of garlic, a sliced carrot, a few cloves and pepper corns, and two bay leaves. Baste several times a day for two days. Remove and lard plentifully with bacon or salt pork; sprinkle with salt, pepper and flour and roast in a moderate oven, basting often with fat until done. For the sauce add to half the pan-gravy a pint of sour cream, scraping the sides of the pan well for the flavoring. Serve with noodles (No. 468). Saddle of mutton, with fat removed, or Belgian hare can be cooked in the same way.
Salads and Cold Dishes
Salads and Cold Dishes
389. ALLIGATOR PEAR SALAD
Remove the stones from two alligator pears, and scoop out the pulp with a small spoon. Mix with half a cup of pineapple juice, a tablespoon of sherry, half a cup of chopped nuts, and chill on ice. Place spoonfuls of this on two crisp white lettuce leaves and pour a tablespoon of mayonnaise, mixed with an equal amount of whipped cream, over each.
390. ARTICHOKE AND CHICKEN
Cut into medium-sized pieces a heaping cup of cold chicken, removing the skin. Boil four large — or six small — artichokes until tender in water and a little vinegar. Remove the stems, chokes and all of the leaves except the very tender inside ones. Scrape the soft bit from each leaf with a silver knife, cut the tender leaves fine and the hearts into small squares, and mix all with the chicken. Blend together with highly seasoned mayonnaise and press into a bowl, which put on the ice to chill. Turn out on a bed of crisp lettuce leaves and garnish with ripe olives and hard boiled eggs cut in quarters.
391. BOLIVIA SALAD \)
Mix two cups of boiled potatoes, cut in small cubes, with three hard eggs, chopped coarsely, two tablespoons of chopped pimientoes, two of chopped green pepper, two of celery, shredded, and half a tablespoon of chopped chives. Mix with French dressing and an additional tablespoon of vinegar and let stand for at least an hour before serving.
392. CALIFORNIA SALAD
Records on this page
Salmi of Wild GooseSpanish PieTurkey Stuffed—GuatemalanVenison—GermanAlligator Pear SaladArtichoke and ChickenBolivia SaladCalifornia Salad