Take out the brains from the calf’s head, put the head
and brains in salt water, let it stand one hour, then put
on the fire at eight o’clock; after boiling take it out and
chop it very fine, removing all the bones; return to the
soup with a small pod of pepper, and one onion chopped
fine, with a small bunch of thyme, parsley, black pepper
and salt; thicken with one pint of brown flour, with a
tablespoonful of butter rubbed into it. Have ready one
tablespoonful of mace, and one ot spice, one-half dozen
cloves✪ Calf's Head Soup. Beat all together and pour in a tureen with one
teacup of tomato catsup, and one teacup of wine. Pour
soup over them just before serving. Have the brains in
siall cakes, two hard-boiied eggs sliced, and dropped in
the soup. One lemon sliced and laid over the soup after
itis putin the tureen:
Mrs. B. N. DUKE.
LOUISIANA GUMBO.
(Recipe given by a Creole lady and tested under her direction.
This is different from any recipe I ever saw for gumbo, and decid-
edly the nicest).
Cut up a fat grown fowl as for soup and let boil in three
quarts of water until the meat is ready to fall from the
bones, and the water is reduced to two quarts. ‘Take out
the chicken and mince one half of it very fine and return to
the pot. Which must be kept simmering. Fry two slices
fat ham or pork until the grease is extracted, then remove
ia
the meat, and put in a gill of finely minced onion, and stir
until a delicate brown. Sift a good handful of flour over a
quart of sliced, tender okra and put that into the pan with
the onion. Stir about until well fried, then adda teacup-
ful of peeled and chopped tomatoes. Let all cook for
twenty minutes, then add to the soup and keep it boiling
slowly until reduced to three pints. Season with salt and
pepper to taste, and make very hot with red pepper pods
cooked init. A slice of old ham fried and added when the
okra is put in gives a most excellent flavor. When serving
the gumbo have a helping of rice in each soup plate✪ Louisiana Gumbo. Do
not have too much grease in pan while frying the onion as
greasy gumbo is not liked.
ANNA ALEXANDER CAMERON,
Hillsboro, N. C., 1899.
BT
MEATS.
HAM TOAST,
One pint grated ham, yolks of three eggs, two table-
spoonful of cream, a little pepper✪ Ham Toast; stir on the fire till
it thickens, spread on hot toast.
Mrs. BRIGGS.
BOILED HAM.
Have a brush for cleaning hams, as it 1s impossible to
get them clean by simply washing them; select a North
Carolina cured ham. They are always the sweetest
and best. Let it weigh seven or eight pounds, soak all
night in water, put into boiler enough water to cover
well the ham; one-half cupful good molasses (not syrup);
one-half cupful brown sugar✪ Boiled Ham; cover well and cook slowly
four hours; let 1t get cold in the water in which it is
cooked; take the skin between the fingers and peel as
you would an orange; sift over the top cracker crumbs
and black pepper, and bake in a moderate oven one
hour, basting frequently with the juice which runs out.
Mrs. Rost. W. WINSTON.
FRICASSEE.
Cut a chicken in pieces as for frying; put the pieces
into a pan with two tablespoonfuls of butter or drip-
pings; let them brown slightly on both sides, but use care
that they do not burn; when a little colored add enough
boiling water to cover them, salt and pepper and a few
slices of salt pork, simmer until tender. Arrange the
pieces neatly ina dish and pour over them a gravy made
as follows: Strain the liquor from the pan and take off
[ 24 J
the fat, make a white paste of one tablespoonful of butter
and two of flour; add to it slowly a cup of the liquor from
the pan; season to taste; remove from the fire and when
a little cool add a cupful of milk beaten up with two or
three yolks of eggs✪ Fricassee; place again on the fire until the
eggs are a little thickened, but do not let it boil or they
will curdle.
Mrs. F.-L. FULLER.
TO ROAS Tea Rr ye
Page 5 · 5 recipe records on this page
Presented as published in 1899. 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
Take out the brains from the calf’s head, put the head and brains in salt water, let it stand one hour, then put on the fire at eight o’clock; after boiling take it out and chop it very fine, removing all the bones; return to the soup with a small pod of pepper, and one onion chopped fine, with a small bunch of thyme, parsley, black pepper and salt; thicken with one pint of brown flour, with a tablespoonful of butter rubbed into it. Have ready one tablespoonful of mace, and one tablespoonful of spice, one-half dozen cloves. Beat all together and pour in a tureen with one teacup of tomato catsup, and one teacup of wine. Pour soup over them just before serving. Have the brains in small cakes, two hard-boiled eggs sliced, and dropped in the soup. One lemon sliced and laid over the soup after it is put in the tureen:
Mrs. B. N. DUKE.
LOUISIANA GUMBO.
(Recipe given by a Creole lady and tested under her direction. This is different from any recipe I ever saw for gumbo, and decidedly the nicest).
Cut up a fat grown fowl as for soup and let boil in three quarts of water until the meat is ready to fall from the bones, and the water is reduced to two quarts. ‘Take out the chicken and mince one half of it very fine and return to the pot. Which must be kept simmering. Fry two slices fat ham or pork until the grease is extracted, then remove
ia
the meat, and put in a gill of finely minced onion, and stir until a delicate brown. Sift a good handful of flour over a quart of sliced, tender okra and put that into the pan with the onion. Stir about until well fried, then adda teacupful of peeled and chopped tomatoes. Let all cook for twenty minutes, then add to the soup and keep it boiling slowly until reduced to three pints. Season with salt and pepper to taste, and make very hot with red pepper pods cooked init. A slice of old ham fried and added when the okra is put in gives a most excellent flavor. When serving the gumbo have a helping of rice in each soup plate. Do not have too much grease in pan while frying the onion as greasy gumbo is not liked. ANNA ALEXANDER CAMERON, Hillsboro, N. C., 1899.
BT
MEATS.
HAM TOAST,
One pint grated ham, yolks of three eggs, two tablespoonful of cream, a little pepper; stir on the fire till it thickens, spread on hot toast.
Mrs. BRIGGS.
BOILED HAM.
Have a brush for cleaning hams, as it 1s impossible to get them clean by simply washing them; select a North Carolina cured ham. They are always the sweetest and best. Let it weigh seven or eight pounds, soak all night in water, put into boiler enough water to cover well the ham; one-half cupful good molasses (not syrup); one-half cupful brown sugar; cover well and cook slowly four hours; let 1t get cold in the water in which it is cooked; take the skin between the fingers and peel as you would an orange; sift over the top cracker crumbs and black pepper, and bake in a moderate oven one hour, basting frequently with the juice which runs out.
Mrs. Rost. W. WINSTON.
FRICASSEE.
Cut a chicken in pieces as for frying; put the pieces into a pan with two tablespoonfuls of butter or drippings; let them brown slightly on both sides, but use care that they do not burn; when a little colored add enough boiling water to cover them, salt and pepper and a few slices of salt pork, simmer until tender. Arrange the pieces neatly ina dish and pour over them a gravy made as follows: Strain the liquor from the pan and take off
[ 24 J
the fat, make a white paste of one tablespoonful of butter and two of flour; add to it slowly a cup of the liquor from the pan; season to taste; remove from the fire and when a little cool add a cupful of milk beaten up with two or three yolks of eggs; place again on the fire until the eggs are a little thickened, but do not let it boil or they will curdle. Mrs. F.-L. FULLER.
TO ROAS Tea Rr ye
Records on this page
Calf's Head SoupLouisiana GumboHam ToastBoiled HamFricassee