Take a good sized shank ot bind', sawed and cut so as to go into a kettle. Boi;
in nnsalted water until the meat falls into ])Jeces. Iiemoxc it fi'om the liquor.
Xext day cut the meat ot pig's feet and beef into small hits, not mince-meat, put
ihe jelly left of the feet into a kettle, add all the meat, mixing togethei' and heat to
the boiling ])oint. 'Jdien season with i)e])per and salt. It desired a little of the beef
licpior may l)e added, l)ut the latter can always he used for sou]) stock. Pour the
conteiits of the ])ot into molds and when cold tuiii out. Cut in thin slices.
AxNiE J\I. Bamford.
Pressed Pig's Feet.
l)oil the hocks and feet in a jiot till the meat tails from the hone, season with
])epper and sal✪ Jellied Meatt, ]iut meat into bowl while hot, and have liquoi- in which it was
cooked reduced by Ixhling. pouring eJiough ()\c'r meat to c(ner. Two hocks will make
a o'ood sized bowd. It is to be sliced thin when cold and used for luncheon.
AIns. E. C. CooLEY.
Mock Duck.
Take a slice of round of beef, 1 inch thicdv; remove the bone; make a dressing
of 1 cup of bread crumbs, i an onion chopped fine, a ] ot a teaspoon ful of pep]:>ei'
and the same of salt. Spread this on the steak and roll it. Tie the ends firmly witli
.1 i)iece ot while coi'd, and then wind the cord around it to keep it in shape. Fry
o slices ot salt j)oi-k in an iron kettle until you get all the fat out and put tlie meat
in. tui'ning so as to In'own it on ev(MT side. Vnuv a ])int ot water over the meat,
co\'ei- it (dose ami let it cook \cr\ slowdy 1 hours. If the gravy cooks anv too much,
more watei' may he added. \\'hen you take up the inc^at remove the string, hut do no!"
unroll the meat. Lay it on a dish and poui' the gravy over it. When sei'ving, cut
the meat in slices aci'oss the roll. ^fus. E. E. ScRIBNEIl.
Skewer of Sweet-Breads.
Parboil till' sweet-breads as before described; cut them into slices or scollops
about h an inch or more thick. Sprinkle them with pepper and salt✪ Skewer of Sweet-Breads^ egg and bread
ST'PEKIOK COOK P.OOK 29
cMiiiiM ilicm: now run a liulc slccwci- 'liiouiiii 'i of ilicsc slices Jiltcrnatiii^if with 3
thill -([uniT slices n\' h.u-oji. I'l'v in hoilin:;- hird. serve a loiiialo or cream .sauce in tlic
ct'uti'e and ;ui;nni-h will) paisley. Serve one skewer to each person at the tal)le.
Mks. Aoxes ir. B.MtBKi;.
Veal, or Mock Chicken.
Cut thin slices oil' llie lei^-; lake eai-h sliee separatelv. spread either with chopped
parsK'v and l)utler worked to a pasic. or meat stullhiti-. roll np, tie. J'rv hrown in a
l'rvin,ii' pan : lake out while you make a rich i^ravy. I'ut veal in u;ravy again and
leave uiilil iv.-idy t.i serve. M i;s. W. ,1. ('i;.\xi;.
Chicken Pie a la Creme.
j'xiil a I'at eiiicken — o oi- (i pounds in weiiiiil — unlil wvy It'iidcr and only a pint
of water remains, licmove hones and return ch'icken to ketth\ Season well with
>alt and pepper. Cook 10 minutes, add 1 pint of cream and thicken with a little
Hour. Make a rich hakin^u' powder crust, roll 1 inch tliick. Line a deep "i (piart
hasin and dreduc with tlour. Pour in chicken and co\ci' with crust in which slit.-i
have l)een t-iit. I'inch down the edii'e and l)ake }, hour. The upper crust with the
chicken dressing' should he serxcil lirsi. This pie will serve Pl.
:\[i;s. W. II. doiixsTox.
Mrs. E. B. Howard's Creamed Chicken. ✪ Chicken Pie a la Creme
Page 16 · 6 recipe records on this page
Presented as published in 1905. 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
A modernized reading is not available for this page yet. You are seeing the original text.
Take a good sized shank ot bind', sawed and cut so as to go into a kettle. Boi;
in nnsalted water until the meat falls into ])Jeces. Iiemoxc it fi'om the liquor.
Xext day cut the meat ot pig's feet and beef into small hits, not mince-meat, put
ihe jelly left of the feet into a kettle, add all the meat, mixing togethei' and heat to
the boiling ])oint. 'Jdien season with i)e])per and salt. It desired a little of the beef
licpior may l)e added, l)ut the latter can always he used for sou]) stock. Pour the
conteiits of the ])ot into molds and when cold tuiii out. Cut in thin slices.
AxNiE J\I. Bamford.
Pressed Pig's Feet.
l)oil the hocks and feet in a jiot till the meat tails from the hone, season with
])epper and salt, ]iut meat into bowl while hot, and have liquoi- in which it was
cooked reduced by Ixhling. pouring eJiough ()\c'r meat to c(ner. Two hocks will make
a o'ood sized bowd. It is to be sliced thin when cold and used for luncheon.
AIns. E. C. CooLEY.
Mock Duck.
Take a slice of round of beef, 1 inch thicdv; remove the bone; make a dressing
of 1 cup of bread crumbs, i an onion chopped fine, a ] ot a teaspoon ful of pep]:>ei'
and the same of salt. Spread this on the steak and roll it. Tie the ends firmly witli
.1 i)iece ot while coi'd, and then wind the cord around it to keep it in shape. Fry
o slices ot salt j)oi-k in an iron kettle until you get all the fat out and put tlie meat
in. tui'ning so as to In'own it on ev(MT side. Vnuv a ])int ot water over the meat,
co\'ei- it (dose ami let it cook \cr\ slowdy 1 hours. If the gravy cooks anv too much,
more watei' may he added. \\'hen you take up the inc^at remove the string, hut do no!"
unroll the meat. Lay it on a dish and poui' the gravy over it. When sei'ving, cut
the meat in slices aci'oss the roll. ^fus. E. E. ScRIBNEIl.
Skewer of Sweet-Breads.
Parboil till' sweet-breads as before described; cut them into slices or scollops
about h an inch or more thick. Sprinkle them with pepper and salt^ egg and bread
ST'PEKIOK COOK P.OOK 29
cMiiiiM ilicm: now run a liulc slccwci- 'liiouiiii 'i of ilicsc slices Jiltcrnatiii^if with 3
thill -([uniT slices n\' h.u-oji. I'l'v in hoilin:;- hird. serve a loiiialo or cream .sauce in tlic
ct'uti'e and ;ui;nni-h will) paisley. Serve one skewer to each person at the tal)le.
Mks. Aoxes ir. B.MtBKi;.
Veal, or Mock Chicken.
Cut thin slices oil' llie lei^-; lake eai-h sliee separatelv. spread either with chopped
parsK'v and l)utler worked to a pasic. or meat stullhiti-. roll np, tie. J'rv hrown in a
l'rvin,ii' pan : lake out while you make a rich i^ravy. I'ut veal in u;ravy again and
leave uiilil iv.-idy t.i serve. M i;s. W. ,1. ('i;.\xi;.
Chicken Pie a la Creme.
j'xiil a I'at eiiicken — o oi- (i pounds in weiiiiil — unlil wvy It'iidcr and only a pint
of water remains, licmove hones and return ch'icken to ketth\ Season well with
>alt and pepper. Cook 10 minutes, add 1 pint of cream and thicken with a little
Hour. Make a rich hakin^u' powder crust, roll 1 inch tliick. Line a deep "i (piart
hasin and dreduc with tlour. Pour in chicken and co\ci' with crust in which slit.-i
have l)een t-iit. I'inch down the edii'e and l)ake }, hour. The upper crust with the
chicken dressing' should he serxcil lirsi. This pie will serve Pl.
:\[i;s. W. II. doiixsTox.
Mrs. E. B. Howard's Creamed Chicken.