The Stag Cook Book: Written for Men by Men

Put in the frying pan plenty of good sweet lard. Don't use butter. It will bum. Don't fry in deep fat, as with doughnuts, but plenty of fat, as with fried chicken. Rub each portion of the raw steak in flour. Rub it in good. Drop into the hot skillet. Cover it with lid. Keep covered. This cooks it through and makes it tender. Fry till a golden brown, turning once in a while. You notice the process is exactly as with fried chicken, Southern style. After you lift out the meat, put in the flour, let it scorch a bit, then pour water and milk mixed into the hot grease and meat particles left in the skillet. Just how much, you will have to find out by experiment. Let it boil up and boil down, keep stirring, until you have gravy of the right consistency. Flavor according to taste, with salt and pepper, before cooking. If the result is not good it is because you have not followed directions. Round steak not only is cheap, but it is all good meat, with the minimum of waste, and properly cooked it TASTES better than any part of the beef. [88] Robert H. Davis CREAM SAUCE k LA WORCESTERSHIRE This incomparable concoction, is to be united in the bonds of holy wedlock with a piece of fried ham, the ceremony to be solemnized on a hot rasher, hooded. Select a thick slice of mild cured ham, fry it in its own fat in a hot skillet until both sides show a golden brown. Place in a large cooking spoon one spoonful of Worcestershire sauce, and one heaping tablespoon of rich cream. Set the cooking spoon in frying pan beside ham until Worcestershire and cream become warm, adding a few drops of ham fat while the sauce is heating. Complete the perfect union on the rasher by pouring the sauce over the ham. Put a Mendelssohn Wedding March disc on your phonograph and conclude the honeymoon at the table. EDITOR'S Note: — This sauce was created by Mr. Davis at a breakfast given at the Wyandanch Club, Long Island, by Mr. Charles R. Flint to Admiral Guy Gaunt of the British Navy and Irvin S. Cobb of the United States of America in 1915. [89] XLH John A. Dix FRIED TROUT For my favorite dish — ^unhesitatingly — baked beans and pork, country style. As to my favorite recipe, that requires many condiments, among others a mountain trout stream; the inspiration of the odor of the woods; the vigor of early morning and the pursuit. The requirements, just enough trout plus a few. From the pack basket take a piece of pork or bacon, fry well in a skillet over a carefully laid fire. Prepare the fish and roll well in fine bread crumbs seasoned with salt and pepper. When the fish are done a golden brown remove from the skillet and partake in the aboriginal manner, eating from the fingers. Kings could do no more. [90] XLm Guy Bates Post LAMB CURRY A LA "OMAR, THE TENTMAKER" I onion (diced) I cup of stock Yi cup of rice water 1 cup of potatoes, which have been previously boiled and diced 2 cups of lamb, cold roast preferred, and cut into the size of dominoes 2 . tablespoons of Curry Powder (Cross and Blackwells, or other imported — never domestic) Zest of one lemon Salt to taste Give me the above ingredients, and I will make you the meat dish which, above all others, is, to my way of thinking, the most savory and delicious. Eight years ago, when I was first playing "Omar, the Tentmaker," I became acquainted with various members of the Persian Embassy, who were especially interested in the play because of its Persian locale, and it was while dining in the home of one of these gentlemen that I first became initiated to lamb curry — that is, lamb curry as it really should be cooked I Begging the recipe from my host, it has ever since been the favorite piece de resistance in my home. [91]