The Stag Cook Book: Written for Men by Men

My favorite dish is corn flakes. They should be placed in a saucer or hollow dish, then lifted in both hands and rolled for a moment, then dropped back into the dish. After that an indefinite quantity of cream should be poured upon them. They should be eaten with a spoon. I don't know how to prepare anything else for the table. I think the best Kennebunkport manner of steaming clams is as follows: A bushel of clams 4 dozen lobsters 4 dozen ears of sweet com 4 dozen sweet potatoes 4 dozen eggs A cartload of seaweed, a bonfire burning for six hours on rocks, then swept away ; the lobsters, clams, etc., placed in the seaweed, and the seaweed on the hot rocks and covered with BBB canvas. Allow to steam until screams of distress issue from the seaweed ; then be careful what you eat! [97] XLvra T. A. Dorgan CHILI CON CARNE Comes through with a natural What is my favorite filler for the feed bag? Well, I'll be on the square with my answer. . . . It's Chili con Came. I might have said Terrapin Maryland, or some other Ritzy dish, but thought I'd better come with a naturaL I'll play Chili con Came and tamales as they are served in California (where I was born), against any dish I've ever forked over. Recipe Cut, say, two pounds of good beef in small pfeces the size of the first finger joint. Add some of the chopped fat, mix and salt. Put two tablespoonsful of lard in a deep pot and heat. To this add a chopped onion. When the onion is about half cooked add the meat. Stir well until the meat has boiled down in its juice. When it starts to fry add about one and a half pints of hot water, three tablespoonsful of Gebhardt's Eagle Chili Powder and a few buttons of chopped garlic. Simmer and stir well until the meat is tender. [98] XLDC William De Leftwich Dodge RAGOUT DE MOUTON I think my favorite dish is ''Ragout de Mouton/' or, I would say, the one I cook the best. The way it's done is this: Cut up lamb in small pieces and fry it in a frying pan. Slice three or four carrots and onions and fry them with it. When these are nicely browned, put into a pot, cover with water, and let boil slowly for an hour. Then put in a few potatoes and turnips (cut up in ^nall pieces), and boil until done. Season as you see fit. [99] Montague Glass BOUILLEBAISSE Bouillebaisse is my favorite dish. I make it accordingfto the recipe of Valentine Blanc, our cook in Nice, where we lived some years ago. Valentine could neither read nor write, nor could a story tell, but her Bouillebaisse was ever so much better than that they make in Marseilles (and I venture to say in Thackeray's old restaurant either) . Melt about a half pound of butter in a sauce pan. Fm aware that in Marseilles they use oil, but Valentine used butter. Don't let the butter bum. Have ready two large chopped onions — i. e.— onions chopped fine, and two "dents" of garlic also chopped fine. Cook these in the butter until tender and without burning. Have ready three perch and one haddock. That is to say : cut off the heads and tails. Some people use eels instead of haddock. I detest eels. Cut into a large saucepan the heads and tails of the fish with about a quart of water and let simmer until well cooked, say about half an hour. Strain out the heads and tails and give them to the cat. Add the cooked onions and garlic, — ^butter and all — ^to the strained bouillion from the heads and tails and allow to simmer for half an hour more, after seasoning to taste [lOO] IVHBHBIIHHHIHHIHIIHIHHIHHIHiHHH^^^HIHIIHIHIHlJHHIHHHBHBHHBHHIHHHiHHi^^^HHHHIHHIHilV