Take what cold meat you have left from the boiled mutton
of the day before, and cut it into pieces about an inch square.
To 3 quarts of chopped meat put i quart of water, and heat
well. When hot add i cup preserved plums or damsons, 3
large pickled cucumbers and a dash of red pepper✪ Sweet Lamb Stew. Boil 10
minutes, and if the gravy is too thin, thicken with a little
browned flour. It is now ready to serve.
Fried Chicken.
Prepare the chicken the day before and place on ice until
ready to cook, sprinkling a little salt over it. Make a batter
of I quart of flour, 2 well-beaten eggs, i ounce of butter✪ Fried Chicken, and
enough milk to make a thick batter. Wipe the chicken dry
and dip each piece in the batter and fry a golden brown. Serve
with mush cakes, fried until they are crisp and yellow.
Mush Cakes.
Sift I pint of meal with a little salt in it. Beat i egg and
a piece of butter the size of a walnut, and i good teaspoon of
lard into it. Add enough milk to make the meal hold together✪ Mush Cakes,
and shape in a long roll. Place on ice until chilled, and then
cut into cakes and fry.
Pressed Chicken.
Quarter a fowl and simmer until tender; remove all skin
and bone and cut very fine. To the liquor, freed of all fat and
boiled down until only i cup remains, add }i oi a box of granu-
lated gelatine, soaked in i cup of cold M^ater. Heat and dissolve.
Season with salt and pepper and 2 tablespoons of Worcester-
shire sauc✪ Pressed Chickene. Add the chopped meat and mix well. Pour into
oblong moulds and decorate with sliced hard-boiled eggs. Set
on ice to harden.
22 TESTED VIRGINIA RECIPES.
Chicken Fritters.
Cut left-over chicken into small pieces ; season with salt
and pepper. To every cup of minced meat allow Yz cup of
cream, i egg and enough flour to make a batter that will hold✪ Chicken Fritters.
Fry and serve as a luncheon dish.
Chicken Fried with Cream Gravy.
Cut chicken in the usual way for frying. Salt, pepper and
flour them, and fry a delicate brown. Remove from the pan,
strain the grease to get rid of all burnt pieces, and add a cup
of sweet milk✪ Chicken Fried with Cream Gravy to it, and allow it to stew 5 minutes. Thicken
with a little flour and pour over the chicken just before serving.
Stuffing for Fowls.
Chop fine J^ pound beef suet; mix with it i pound of bread
crumbs, 3 ^rays parsley, i teaspoon of thyme, ^ onion chipped,
and 2 well-beaten eggs✪ Stuffing for Fowls. This makes an excellent stuffing for
fowls of any kind.
Stuffing for Ducks.
In roasting ducks, fill the bread dressing with onions and
celer}^, add a tablespoon or two of creamed Irish potato✪ Stuffing for Ducks. This
makes it light and fluffy. Roast as usual, and place a large
bunch of curly parslc)^ under one end, surrounding the rest of
the dish v/ith halves of blood oranges that have been pulled
apart and laid back in the cups. Serve one cup with each piece
of duck.
Chestnut Stuffing.
Boil I pint of chestnuts and mash through a potato press.
Mix with I pint of bread crumbs, 2 tablespoons butter, i tea-
spoon pepper, and salt to taste. When used as a stuffing for
ducks, add 2 baked apples and a little nutmeg.
BREADS.
'The very staff of my age, my very prop."
— Shakespeare.
BREADS.
The following two recipes for yeast and sponge were given
me when first 1 began cooking by a friend noted for her beau-
tiful bread, and I can recommend them as the best :
Yeast. ✪ Yeast
Page 4 · 12 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
Take what cold meat you have left from the boiled mutton of the day before, and cut it into pieces about an inch square. To 3 quarts of chopped meat put i quart of water, and heat well. When hot add i cup preserved plums or damsons, 3 large pickled cucumbers and a dash of red pepper. Boil 10 minutes, and if the gravy is too thin, thicken with a little browned flour. It is now ready to serve.
Fried Chicken.
Prepare the chicken the day before and place on ice until ready to cook, sprinkling a little salt over it. Make a batter of I quart of flour, 2 well-beaten eggs, i ounce of butter, and enough milk to make a thick batter. Wipe the chicken dry and dip each piece in the batter and fry a golden brown. Serve with mush cakes, fried until they are crisp and yellow.
Mush Cakes.
Sift I pint of meal with a little salt in it. Beat i egg and a piece of butter the size of a walnut, and i good teaspoon of lard into it. Add enough milk to make the meal hold together, and shape in a long roll. Place on ice until chilled, and then cut into cakes and fry.
Pressed Chicken.
Quarter a fowl and simmer until tender; remove all skin and bone and cut very fine. To the liquor, freed of all fat and boiled down until only i cup remains, add ½ of a box of granulated gelatine, soaked in i cup of cold water. Heat and dissolve. Season with salt and pepper and 2 tablespoons of Worcestershire sauce. Add the chopped meat and mix well. Pour into oblong moulds and decorate with sliced hard-boiled eggs. Set on ice to harden.
Chicken Fritters.
Cut left-over chicken into small pieces ; season with salt and pepper. To every cup of minced meat allow Yz cup of cream, i egg and enough flour to make a batter that will hold. Fry and serve as a luncheon dish.
Chicken Fried with Cream Gravy.
Cut chicken in the usual way for frying. Salt, pepper and flour them, and fry a delicate brown. Remove from the pan, strain the grease to get rid of all burnt pieces, and add a cup of sweet milk to it, and allow it to stew 5 minutes. Thicken with a little flour and pour over the chicken just before serving.
Stuffing for Fowls.
Chop fine ½ pound beef suet; mix with it i pound of bread crumbs, 3 sprays parsley, i teaspoon of thyme, ½ onion chipped, and 2 well-beaten eggs. This makes an excellent stuffing for fowls of any kind.
Stuffing for Ducks.
In roasting ducks, fill the bread dressing with onions and celery, add a tablespoon or two of creamed Irish potato. This makes it light and fluffy. Roast as usual, and place a large bunch of curly parsley under one end, surrounding the rest of the dish with halves of blood oranges that have been pulled apart and laid back in the cups. Serve one cup with each piece of duck.
Chestnut Stuffing.
Boil I pint of chestnuts and mash through a potato press. Mix with I pint of bread crumbs, 2 tablespoons butter, i teaspoon pepper, and salt to taste. When used as a stuffing for ducks, add 2 baked apples and a little nutmeg.
'The very staff of my age, my very prop."
— Shakespeare.
The following two recipes for yeast and sponge were given me when first 1 began cooking by a friend noted for her beautiful bread, and I can recommend them as the best :
Yeast.
Records on this page
Stuffed HamChestnut StuffingSweet Lamb StewFried ChickenSpongeMush CakesPressed ChickenChicken FrittersChicken Fried with Cream GravyStuffing for FowlsStuffing for DucksYeast