Split calf's li\('i- parboil, scoop out cenli-r, mince with 1 onion, 1 teaspoon of
pai'sley, 1 slice of salt poi-k browned, 1 teaspoonful of salt, a few shakes of peppei'.
Fill cavity, sew edges of liver together, and put iii a pan with 1 cup of water✪ Spiced Liver and 'i
tal)lespor)iis of Ainegar: baste often and liake 1 hour.
Sauce Supreme.
Make a cream sauce of two taI)le<i)oons of butter mixed with two tablespoons
of Dousman's Pest Patent flour, pepper salt and two cu|)S of milk. Cook together
ajid then add two lieaping ialtle<i)oon- of prepai'ed horse-radish. Pour over above
and serve-. ^Ii;s. ({. P. ^rrxEi;.
Mutton Steak a la Venison.
C'nt steaks f, inch thick from leg mullon. Soak I'i houi-s in lemon juice- diluted
with a little water. Kee|) in cool place and turn once or twice. Broil like beef
steak: -prinkle with salt and pepper; serve with sauce of melted butter, lemon juice
and chiipped pai'sle✪ Mutton Steak a la Venisony.
Beef Curry.
Cut cold roast beef into thin shavings, and toast and butter several slices of
bread. Chop one onion and fry in a rounding tablespoon of flour, add 1 feaspoon
of curry, stir foi' 1 minute, then pnui' in 1 cup of roast beef gravy, or hot water✪ Beef Curry, and
cook until smooth. A<ld the beef ami .<erve on the toast just as .soon as heated
through. Either cold duck or mutton may be used instead of beef and served
with rice. Mrs. Walters.
Mutton Curry.
Cut 3 or I pounds of mutton into dice and brown lightly in a little melted
butter or its own fat, if not too strong. As fast as cooked transfer to a kettle. To
the fat remainijig in the pan — which sliould be about 2 tablespoonfuls — add 1 table-
spoonful of chop])ed onion and 1 desseilspoonful of curry powder. Cook slowly
until the onion begins to brown : add 1 tablespoonful of floui- and gradually stir in
1 pint of broth or water✪ Mutton Curry. Simmer for .-) minutes, pour over the meat, cover closely
and cook over a modei-aie lire foi- "i hours. Sei-ve on a ])latter, with a border of
boiled rice. 'I'o cook the rice so that each gi'ain may be di-y and distinct, use a kettle
containing 1 or o (piarts of water. Place dircnily over the tire, and when the water
is at a galloping boil throw in one hinii)ing teaspoonful of salt and one cupful of
well-washed rice. Keej) the water at a rajiid boil until the ric(> is done, which may
he known liv the grains feeling nei fe.iK lender when rubbed between thumb and
fingers.
Veal Rechauffe.
Chop line enough cold veal to make 1 cupful, add to it 1 cupful of bread
crumbs, mixing lightly; .<eason Avith I small teaspoon of salt and \ teaspoonful black
pepper; let 1 cupful of milk come to a boil ; mix 1 tablespoonful of butter with 1 of
llour thorouuhlv and add to milk, with 1 tablespoonful of Worcestershire sance✪ Veal Rechauffe;
34 SUPKRTOR COOK BOOK
cook until tliickiiU'd. Ucnlinu wcW to n\:\kv it smooth: ;ul(l incnt nnd hn'.-id miiuhs;
mix well iiiiil |ml in Itnkci' in a liot oven to Ki'own. \\v sui'c and liaxc the mixtui'c
\(M'\ hot Ixd'oi'c adtlinu' \'cal and hrcad ciaimh-: il makes it nuich liu'litci'.
Breslau of Beef.
Page 21 · 7 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.
Split calf's li\('i- parboil, scoop out cenli-r, mince with 1 onion, 1 teaspoon of
pai'sley, 1 slice of salt poi-k browned, 1 teaspoonful of salt, a few shakes of peppei'.
Fill cavity, sew edges of liver together, and put iii a pan with 1 cup of water and 'i
tal)lespor)iis of Ainegar: baste often and liake 1 hour.
Sauce Supreme.
Make a cream sauce of two taI)le<i)oons of butter mixed with two tablespoons
of Dousman's Pest Patent flour, pepper salt and two cu|)S of milk. Cook together
ajid then add two lieaping ialtle<i)oon- of prepai'ed horse-radish. Pour over above
and serve-. ^Ii;s. ({. P. ^rrxEi;.
Mutton Steak a la Venison.
C'nt steaks f, inch thick from leg mullon. Soak I'i houi-s in lemon juice- diluted
with a little water. Kee|) in cool place and turn once or twice. Broil like beef
steak: -prinkle with salt and pepper; serve with sauce of melted butter, lemon juice
and chiipped pai'sley.
Beef Curry.
Cut cold roast beef into thin shavings, and toast and butter several slices of
bread. Chop one onion and fry in a rounding tablespoon of flour, add 1 feaspoon
of curry, stir foi' 1 minute, then pnui' in 1 cup of roast beef gravy, or hot water, and
cook until smooth. A<ld the beef ami .<erve on the toast just as .soon as heated
through. Either cold duck or mutton may be used instead of beef and served
with rice. Mrs. Walters.
Mutton Curry.
Cut 3 or I pounds of mutton into dice and brown lightly in a little melted
butter or its own fat, if not too strong. As fast as cooked transfer to a kettle. To
the fat remainijig in the pan — which sliould be about 2 tablespoonfuls — add 1 table-
spoonful of chop])ed onion and 1 desseilspoonful of curry powder. Cook slowly
until the onion begins to brown : add 1 tablespoonful of floui- and gradually stir in
1 pint of broth or water. Simmer for .-) minutes, pour over the meat, cover closely
and cook over a modei-aie lire foi- "i hours. Sei-ve on a ])latter, with a border of
boiled rice. 'I'o cook the rice so that each gi'ain may be di-y and distinct, use a kettle
containing 1 or o (piarts of water. Place dircnily over the tire, and when the water
is at a galloping boil throw in one hinii)ing teaspoonful of salt and one cupful of
well-washed rice. Keej) the water at a rajiid boil until the ric(> is done, which may
he known liv the grains feeling nei fe.iK lender when rubbed between thumb and
fingers.
Veal Rechauffe.
Chop line enough cold veal to make 1 cupful, add to it 1 cupful of bread
crumbs, mixing lightly; .<eason Avith I small teaspoon of salt and \ teaspoonful black
pepper; let 1 cupful of milk come to a boil ; mix 1 tablespoonful of butter with 1 of
llour thorouuhlv and add to milk, with 1 tablespoonful of Worcestershire sance;
34 SUPKRTOR COOK BOOK
cook until tliickiiU'd. Ucnlinu wcW to n\:\kv it smooth: ;ul(l incnt nnd hn'.-id miiuhs;
mix well iiiiil |ml in Itnkci' in a liot oven to Ki'own. \\v sui'c and liaxc the mixtui'c
\(M'\ hot Ixd'oi'c adtlinu' \'cal and hrcad ciaimh-: il makes it nuich liu'litci'.
Breslau of Beef.