THE STAG COOK BOOK
put in six beef bouillon cubes; salt and pepper to taste.
It's a good idea to have enough water in the pot so that
when the beans are done a fine soup may be enjoyed before
the beans are eaten. Altogether three to four hours of
cooking is necessary for the best results with beans.
ITALIAN RICE
First, a word about cooking rice. Buy the best head
rice. Wash it thoroughly, — six waters. Drop rice slowly
into well salted, boiling water, and boil for twenty-three
minutes. Drain off three-quarters of water and hold rice
under cold water faucet for a moment; this will leave
each grain firm and perfect. Drain thoroughly.
Now the sauce. Place in your skillet olive oil to cover
the bottom; also tablespoon of butter. Chop one large
Spanish onion. Place it in the skillet and cook slowly.
Stir often.
After ten or fifteen minutes, a piece of white fish (sole
preferred) about the size of your four fingers, from the
palm down — see? When the onions are a golden color
add one finely chopped clove of garlic. When fish is
thoroughly cooked, mash it up with a fork and stir well.
Now add one or two cans of tomatoes which have been
stewing slowly for half an hour or more. Add them
througih a sieve and push with a spoon so as to get the
thick part through. Mix well.
Place this on the back of the stove where it will simmer
[124]
WRITTEN FOR MEN BY MEN
for one hour. Add a pinch of saifron or thyme✪ Italian Rice — salt and
pepper to taste.
This sauce can be used for only one meal, as it sours
after a few hours. Sauce should be applied by each person
as desired until it's all gone.
STEAK SAUCE
Have a large platter very, very hot — really hot!
Then the minute the steak is done, put it on the platter
and work fast. Over the steak sprinkle a very little bit
of dry English mustard. Then a squeeze or two of lemon.
Now several thin slices of butter, a little Worcestershire
sauce, salt, pepper and paprika. Rub all this in with a
broad knife. Turn steak and repeat the operation. Now
tip platter on edge and quickly whip the sauce into a froth,
using a fork. Serve two or three tablespoons of sauce
with each piece of steak.
[125]
THE STAG COOK BOOK
Lvni
Thomas H. Ince
CHICKEN HALIBUT
{Baked and with Parmesan)
Boil some slices of halibut in court bouillon, lay in
baking dish a border of potato croquette — either hard or
shaped with hand. Have layer of bechamel on bottom of
dish — then one of shredded fish, another layer of bechamel
and one more of fish, finishing with the bechamel ; sprinkle
with bread crumbs and grated Parmesan. Pour over a
little butter and brown in the oven.
fTith Parmesan. Prepare same and make solid paste
by mixing together butter and Parmesan cheese with pinch
paprika. Work well and roll out one-eighth inch thick.
Cover last layer bechamel with this and brown in hot
oven.
Bechamel Sauce. Prepare roux of butter and flour, let
cook few minutes while stirring — ^not allow to color —
remove to slower fire and leave it to cook 15 minutes.
Then dilute gradually with half boiled milk.
ONION SOUP AU GRATIN
Cut into small }i inch squares two medium onions,
fry them in butter and add two dessert spoons flour and
[126]
WRITTEN FOR MEN BY MEN
■■■■■■■■■■■■■■■■■I^HBHHHHHHaHHHHHBBaaHii^^a^HHaHHM^HHiHHMMlH
moisten with two quarts of broth, adding bunch of parsley
garnished with chervil, bay leaf and clove and garlic.
Season with a little salt, pepper and some meat extract,
boil for 20 minutes — then remove the bouquet — ^pour the
soup over very thin slices of bread placed in a metal
soup tureen in intervening layers of bread and cheese —
Parmesan — ^finishing with the Parmesan and sprinkle a
little over the top of the soup. Bake in hot oven or boil
ten minutes and thicken with raw yolks of two eggs diluted
in cream.
RICE A LA MANHATTAN ✪ Steak Sauce
Page 28 · 5 recipe records on this page
Presented as published in 1922. 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
put in six beef bouillon cubes; salt and pepper to taste. It's a good idea to have enough water in the pot so that when the beans are done a fine soup may be enjoyed before the beans are eaten. Altogether three to four hours of cooking is necessary for the best results with beans.
ITALIAN RICE
First, a word about cooking rice. Buy the best head rice. Wash it thoroughly, — six waters. Drop rice slowly into well salted, boiling water, and boil for twenty-three minutes. Drain off three-quarters of water and hold rice under cold water faucet for a moment; this will leave each grain firm and perfect. Drain thoroughly.
Now the sauce. Place in your skillet olive oil to cover the bottom; also tablespoon of butter. Chop one large Spanish onion. Place it in the skillet and cook slowly. Stir often.
After ten or fifteen minutes, a piece of white fish (sole preferred) about the size of your four fingers, from the palm down — see? When the onions are a golden color add one finely chopped clove of garlic. When fish is thoroughly cooked, mash it up with a fork and stir well. Now add one or two cans of tomatoes which have been stewing slowly for half an hour or more. Add them through a sieve and push with a spoon so as to get the thick part through. Mix well.
Place this on the back of the stove where it will simmer [124]
for one hour. Add a pinch of saffron or thyme — salt and pepper to taste.
This sauce can be used for only one meal, as it sours after a few hours. Sauce should be applied by each person as desired until it's all gone.
STEAK SAUCE
Have a large platter very, very hot — really hot!
Then the minute the steak is done, put it on the platter and work fast. Over the steak sprinkle a very little bit of dry English mustard. Then a squeeze or two of lemon. Now several thin slices of butter, a little Worcestershire sauce, salt, pepper and paprika. Rub all this in with a broad knife. Turn steak and repeat the operation. Now tip platter on edge and quickly whip the sauce into a froth, using a fork. Serve two or three tablespoons of sauce with each piece of steak.
[125]
Lvni
Thomas H. Ince
CHICKEN HALIBUT {Baked and with Parmesan)
Boil some slices of halibut in court bouillon, lay in baking dish a border of potato croquette — either hard or shaped with hand. Have layer of bechamel on bottom of dish — then one of shredded fish, another layer of bechamel and one more of fish, finishing with the bechamel ; sprinkle with bread crumbs and grated Parmesan. Pour over a little butter and brown in the oven.
fTith Parmesan. Prepare same and make solid paste by mixing together butter and Parmesan cheese with pinch paprika. Work well and roll out one-eighth inch thick. Cover last layer bechamel with this and brown in hot oven.
Bechamel Sauce. Prepare roux of butter and flour, let cook few minutes while stirring — ^not allow to color — remove to slower fire and leave it to cook 15 minutes. Then dilute gradually with half boiled milk.
ONION SOUP AU GRATIN
Cut into small }i inch squares two medium onions, fry them in butter and add two dessert spoons flour and
[126]
■■■■■■■■■■■■■■■■■I^HBHHHHHHaHHHHHBBaaHii^^a^HHaHHM^HHiHHMMlH
moisten with two quarts of broth, adding bunch of parsley garnished with chervil, bay leaf and clove and garlic. Season with a little salt, pepper and some meat extract, boil for 20 minutes — then remove the bouquet — ^pour the soup over very thin slices of bread placed in a metal soup tureen in intervening layers of bread and cheese — Parmesan — ^finishing with the Parmesan and sprinkle a little over the top of the soup. Bake in hot oven or boil ten minutes and thicken with raw yolks of two eggs diluted in cream.
RICE A LA MANHATTAN
Records on this page
Italian RiceSteak SauceChicken Halibut (Baked and with Parmesan)Onion Soup au GratinRice a la Manhattan