until coated in yolks of the two eggs left over, then in
sifted cracker or bread crumbs, and put in buttered bag
and bake in a moderate oven. Roast two hours and
serve cold, cut in very thin slices.
Shoulder of Veal Stuffed and Braised.^-Buy a
shoulder of veal and ask the butcher to bone it and send
the bones with the meat. Cover the bones with cold
water and when it comes to a boil, skim, then add a little
onion and carrot, a few seasoning herbs and any
spices desired. Simmer gently for an hour or so until
you have a pint of stock. To make the stuffing, take a
stale loaf, cut off the crust and soak in a little cold water
until soft. Rub the crumb of the loaf as fine as possible
in the hands, then add to the soaked and softened crust.
Chop a half cupful of suet fine, put into a frying pan a
tablespoonful of the suet, and when hot add an onion
chopped fine. Cook until brown, then add to the bread
with regular poultry seasoning or else salt, pepper and
a bit of thyme. Mix well and stuff the cavity in the
shoulder, then pull the flaps of the meat over and sew
up. Put the rest of the suet in the frying pan, and hav-
ing dusted the meat with flour, salt, pepper and a
sprinkling of sugar, brown on all sides in the fat. Into
the bottom of the bag put a layer of thin sliced onion
and carrot, a bit of bay leaf and sprigs of parsley, and
on this lay the meat. Add two or three cloves✪ Shoulder of Veal Stuffed and Braised, pour the
hot stock around it, cover closely and braise in a hot
oven for two and a half hours.
CHAPTER XIV.
SAUCES AND GRAVIES.
Bignon's Sauce. — THIS is a delightful appetizer
with meats cold or hot, or with fish. Chop fine equal
parts, say one tablespoonful of each, capers, parsley,
chives, gherkins, tarragon and green Chili peppers.
Mix together; season with salt, pepper and cayenne and
cover with tarragon vinegar; let it stand an hour and
add three tablespoonful s of oil and a teaspoonful of
French mustard.
Bread Sauce. — Mince an onion and boil in milk until
soft. Then strain the milk over one cupful of grated
bread crumbs and stand aside, closely covered, for an
hour. Add the minced onion, two tablespoonfuls
of butter, pepper, salt and a bit of mace to season. Set
over the fire, boil up and serve with roasted or broiled
birds.
Brown Sauce. — The formula for this is the same as
for the white sauce, except that the butter and fat are
browned before the flour is added, or browned flour is
used for thickening. Use a little more flour proportion-
ately, in a brown sauce, as the browning destroys, in a
measure, the thickening qualities of the flour. Reduce
with brown stock or water.
With this as foundation, any number of palatable
sauces can be invented which will be found useful in dis-
posing of many odds and ends of vegetables, cold meats
78
STANDARD PAPER BAG COOKERY 79
and left-over fish, that might otherwise "go begging."
Celery Sauce. — Prepare a smooth, white sauce by
blending over the fire two tablespoonfuls each butter,
and flour, then reducing with a pint of warm milk. Add
a dozen stalks of celery that have been minced fine and
cooked tender in just enough water to cover. Cook two
minutes, season with salt and pepper and serve with
boiled fowl. ✪ Celery Sauce
Page 34 · 2 recipe records on this page
Presented as published in 1912. 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
until coated in yolks of the two eggs left over, then in sifted cracker or bread crumbs, and put in buttered bag and bake in a moderate oven. Roast two hours and serve cold, cut in very thin slices.
Shoulder of Veal Stuffed and Braised.^-Buy a shoulder of veal and ask the butcher to bone it and send the bones with the meat. Cover the bones with cold water and when it comes to a boil, skim, then add a little onion and carrot, a few seasoning herbs and any spices desired. Simmer gently for an hour or so until you have a pint of stock. To make the stuffing, take a stale loaf, cut off the crust and soak in a little cold water until soft. Rub the crumb of the loaf as fine as possible in the hands, then add to the soaked and softened crust. Chop a half cupful of suet fine, put into a frying pan a tablespoonful of the suet, and when hot add an onion chopped fine. Cook until brown, then add to the bread with regular poultry seasoning or else salt, pepper and a bit of thyme. Mix well and stuff the cavity in the shoulder, then pull the flaps of the meat over and sew up. Put the rest of the suet in the frying pan, and having dusted the meat with flour, salt, pepper and a sprinkling of sugar, brown on all sides in the fat. Into the bottom of the bag put a layer of thin sliced onion and carrot, a bit of bay leaf and sprigs of parsley, and on this lay the meat. Add two or three cloves, pour the hot stock around it, cover closely and braise in a hot oven for two and a half hours.
CHAPTER XIV. SAUCES AND GRAVIES.
Bignon's Sauce. — THIS is a delightful appetizer with meats cold or hot, or with fish. Chop fine equal parts, say one tablespoonful of each, capers, parsley, chives, gherkins, tarragon and green Chili peppers. Mix together; season with salt, pepper and cayenne and cover with tarragon vinegar; let it stand an hour and add three tablespoonfuls of oil and a teaspoonful of French mustard.
Bread Sauce. — Mince an onion and boil in milk until soft. Then strain the milk over one cupful of grated bread crumbs and stand aside, closely covered, for an hour. Add the minced onion, two tablespoonfuls of butter, pepper, salt and a bit of mace to season. Set over the fire, boil up and serve with roasted or broiled birds.
Brown Sauce. — The formula for this is the same as for the white sauce, except that the butter and fat are browned before the flour is added, or browned flour is used for thickening. Use a little more flour proportionately, in a brown sauce, as the browning destroys, in a measure, the thickening qualities of the flour. Reduce with brown stock or water.
With this as foundation, any number of palatable sauces can be invented which will be found useful in disposing of many odds and ends of vegetables, cold meats
and left-over fish, that might otherwise "go begging."
Celery Sauce. — Prepare a smooth, white sauce by blending over the fire two tablespoonfuls each butter, and flour, then reducing with a pint of warm milk. Add a dozen stalks of celery that have been minced fine and cooked tender in just enough water to cover. Cook two minutes, season with salt and pepper and serve with boiled fowl.
Records on this page
Shoulder of Veal Stuffed and BraisedCelery Sauce