Stuffed Tenderloin. — Procure a good-sized tenderloin, slit one side
open and lay within a dressing made as follows : One cupful of dry grated
crumbs, one tablespoonful of minced parseley, one large teaspoonful of
mixed sweet herbs, thyme. Summer savory, sweet marjoram and sage,
one heaping teaspoonful of liuely chopped onion fried in one tablespoon-
ful of butter, one-half teaspoonful salt, one saltspoonful pepper. If this
amount of butter does not make it moist enough add a trifle more melted
butter, but no water. Stuff the tenderloin and sew up the opening. If
it is not fat place two or three slices of bacon over the top, fastening
with wooden toothpicks. Rub into the meat one teaspoonful of salt, one-
fourth teaspoonful of white pepper. Dust with flour and roast. When
done remove the tenderloin to a heated platter and put the roasting pan
on top of stove, adding one tablespoonful of flour to the gravy which it
contains. When thoroughly browned add a cupful of hot water, two
tablespoon fuls of chopped gherkins, and one tablespoonful of finely-
chopped olive✪ Stuffed Tenderloins.
Veal and Ham Pie.— A pound of veal cutlet cut in small pieces is
rolled in flour and browned in hot bacon fat. Cover with boiling water,
or, if possible, with stock made from the trimmings of veal and seasoned
with sweet herbs, carrot and onion, and simmer for about two hours
Put the pieces of veal in a baking dish. Have ready half a cupful of
finely chopped cooked ham. Add to it a little of the liquid in which the
veal was cooked, and pound smooth in a mortar. Then press through a
pur^e sieve, and add the rest of the liquid with such seasoning as may
be desired. Pour this over ihe meat in the dish, adding half a pint of
oysters and a few bits of butter✪ Veal and Ham Pie. Cover the dish with a pastry or rich
biscuit crust, and bake about 25 minutes.
Veal, Paprika Schnitzel. — Cut two pounds of thick veal steak into
small pieces, roll in seasoned flour, fry brown in salt pork fat. Remove
the meat from the pan, add two tablespoonfuls of flour to the remaining
fat, brown lightly and pour in the strained liquid from a pint can of to-
matoes, or if desired slice in a pint of fresh peeled tomatoes. Add a
slice each of onion and carrot, three bay leaves and a bit of mace✪ Veal, Paprika Schnitzel, then
return the meat to the sauce, cover closely and simmer for three-quarters
of an hour. When done remove the meat, add a little more salt if neces-
sary (the pork helps to season) a pinch of paprika or red pepper, and
strain on to the platter.
3„ii,i=db,GoOgIc
CHAPTER IV.
PASTRY AND PIES.
When pieplant B^vea the Ont good meas,
With Dice hot biscuit, I confess
Our lolkB feel good. Pop says ; "I sucbb
Yau ougbt tu have a hraa' nen dreaa."
Some of our friends, who have spent manj years abroad, tell of a
Roman pension or boarding-house whose proprietor boasted that he had
recipes for more than 365 delicious desserts. During the months our
friends were at the pension they never had the same dessert twice, which,
they complained, was really pathetic, for many of the dishes were so
delicious that they longed for a repetition. We doubt whether anyone
could duplicate that experience in an American boarding-house, where,
too often, pie is almost (he only form of dessert, except a restricted range
of puddings. The unwholesome effect of pastry often results, we believe,
from eating it as the finish to a hearty meal, when the digestion is already
fully tasked. We are told by those who use it that the oil pie crust,
recipe for which is given, is more easily digested than that made with
other shortening. ✪ Oil Pie Crust
Page 28 · 5 recipe records on this page
Presented as published in 1907. 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
Stuffed Tenderloin. — Procure a good-sized tenderloin, slit one side open and lay within a dressing made as follows : One cupful of dry grated crumbs, one tablespoonful of minced parseley, one large teaspoonful of mixed sweet herbs, thyme. Summer savory, sweet marjoram and sage, one heaping teaspoonful of finely chopped onion fried in one tablespoonful of butter, one-half teaspoonful salt, one saltspoonful of pepper. If this amount of butter does not make it moist enough add a trifle more melted butter, but no water. Stuff the tenderloin and sew up the opening. If it is not fat place two or three slices of bacon over the top, fastening with wooden toothpicks. Rub into the meat one teaspoonful of salt, onefourth teaspoonful of white pepper. Dust with flour and roast. When done remove the tenderloin to a heated platter and put the roasting pan on top of stove, adding one tablespoonful of flour to the gravy which it contains. When thoroughly browned add a cupful of hot water, two tablespoonfuls of chopped gherkins, and one tablespoonful of finely-chopped olives.
Veal and Ham Pie.— A pound of veal cutlet cut in small pieces is rolled in flour and browned in hot bacon fat. Cover with boiling water, or, if possible, with stock made from the trimmings of veal and seasoned with sweet herbs, carrot and onion, and simmer for about two hours. Put the pieces of veal in a baking dish. Have ready half a cupful of finely chopped cooked ham. Add to it a little of the liquid in which the veal was cooked, and pound smooth in a mortar. Then press through a puree sieve, and add the rest of the liquid with such seasoning as may be desired. Pour this over ihe meat in the dish, adding half a pint of oysters and a few bits of butter. Cover the dish with a pastry or rich biscuit crust, and bake about 25 minutes.
Veal, Paprika Schnitzel. — Cut two pounds of thick veal steak into small pieces, roll in seasoned flour, fry brown in salt pork fat. Remove the meat from the pan, add two tablespoonfuls of flour to the remaining fat, brown lightly and pour in the strained liquid from a pint can of tomatoes, or if desired slice in a pint of fresh peeled tomatoes. Add a slice each of onion and carrot, three bay leaves and a bit of mace, then return the meat to the sauce, cover closely and simmer for three-quarters of an hour. When done remove the meat, add a little more salt if necessary (the pork helps to season) a pinch of paprika or red pepper, and strain on to the platter.
3„ii,i=db,GoOgIc
CHAPTER IV.
PASTRY AND PIES.
When pieplant B^vea the Ont good meas, With Dice hot biscuit, I confess
Our lolkB feel good. Pop says ; "I sucbb Yau ougbt tu have a hraa' nen dreaa."
Some of our friends, who have spent manj years abroad, tell of a Roman pension or boarding-house whose proprietor boasted that he had recipes for more than 365 delicious desserts. During the months our friends were at the pension they never had the same dessert twice, which, they complained, was really pathetic, for many of the dishes were so delicious that they longed for a repetition. We doubt whether anyone could duplicate that experience in an American boarding-house, where, too often, pie is almost (he only form of dessert, except a restricted range of puddings. The unwholesome effect of pastry often results, we believe, from eating it as the finish to a hearty meal, when the digestion is already fully tasked. We are told by those who use it that the oil pie crust, recipe for which is given, is more easily digested than that made with other shortening.
Records on this page
Stuffed TenderloinVeal and Ham PieVeal, Paprika SchnitzelOil Pie CrustPie Crust