Clean and split 2 large feet, then tie them securely and put in a quart of stock, or broth, with salt, pepper, a carrot, an onion, parsley, thyme, a bayleaf✪ Tripe à la Mode de Caen, a clove, and two pieces of celery. Cover and cook 3 hours. Drain, remove the bones, put under a weight, and when cold dip in butter and bread-crumbs and broil until brown. Serve hot with Tartare sauce or a cream sauce with mushrooms in it CROVy^DIE. (Scotland.) Skim the fat from 2 quarts mutton broth, add }4 pint of oatmeal and 2 onions chopped fine, salt, pepper, and parsley. Cover ; cook 3 hours ; strain it, and serve with slices of toast. HOWTOWDIE. (Scotland.) Clean, truss, and stuff a fine fowl with a force- meat of veal, bread, herbs, and yolk of egg. Brown it in a pan with 4 ounces of butter or drippings ; add ^ pint good stock, and cook, with 102 With a Saucepan over the Sea some parsley, thyme, salt, 6 small onions, and a bayleaf✪ Howtowdie, for an hour, tightly closed. Serve with a border of cooked greens. KBDQEREE. (England.) Soak I pint of split peas overnight, drain them, add I pound of rice, salt, pepper, and ^ a tea- spoonful of ginger. Stir and cover with i quart of water✪ Kedgeree. Stir and cook slowly until done and almost dry. Make into a mound, garnish with fried onions and sliced hard-boiled eggs. HODGE-PODGE. (England.) Cut a neck of mutton, about 6 pounds, and cut into chops, except the scrag end, which use whole. Add to both j4 pint water, 6 small onions, cut in halves, 6 turnips and 2 carrots, cut into dice and J^ of a cabbage, sliced. Simmer for j4 hour, add 2 ounces barley✪ Hodge-Podge and some herbs. Cook until the meat is tender, take out the scrag, and strain the sauce over the meat and vegetables on a dish. Serve with thick slices of toasted bran bread. This is a very old recipe for family stew. BEEF TONGUE (as cooked in Alsace-LiOrraine). Boil a tongue until tender in some stock. Drain, cool it, and remove the skin and uneven 103 With a Saucepan over the Sea end. Cover it with egg and bread-crumbs and bake it yi hour, basting it with i cup of port wine. Make a puree of chestnuts by boiling, peeling, and chopping I quart, adding sufficient white stock and seasoning, and a pinch of mace✪ Beef Tongue (as cooked in Alsace-Lorraine). Press through a sieve ; it will look like vermicelli. Place the tongue on top, and serve hot, with a good sauce made of tomatoes, onions, herbs, bacon, etc. BEEF TONGUE (as cooked in Italy). Boil and slice in strips a tongue; put it in a dish with a sauce made of 3 minced onions, fried in butter with a teaspoonful of flour, 2 of lemon juice, and a cupful of chopped mushrooms. Boil this 10 minutes, and pour over, adding bread- crumbs on top and bits of butter. Bake 20 minutes✪ Beef Tongue (as cooked in Italy), and serve with spinach, or peas, or sp^hetd cooked with tomatoes and cheese. BEEF TONGUE (as cooked in France). Parboil and skin a tongue. Add one pint of white broth, parsley, thyme, a clove, i onion, i carrot, and a turnip. Cook for 2 hours. Cool it, and slice it in 12 pieces, across. Arrange in the original shape with a forcemeat between, of 4 ounces bread✪ Beef Tongue (as cooked in France), soaked in milk, some mushrooms, herbs, butter, salt, and yolks of two eggs. Lay it 104 With a Saucepan over the Sea on a dish ; cover with a layer of the stock, some crumbs over all, and bake, sprinkling some cheese over it, for ^ hour. Serve in the same dish. FRENCH KIDNEY STEW. Slice, season, and fry in 2 ounces of butter 2 fine veal kidneys which have been soaked and par- boiled. These must be cut into dice, and then added, parsley, pepper, and salt. Merely brown the kidneys, or they will be tough. Now mix 3 sliced mushrooms with ^ cup of stock or con- somme, thickened with flour and some butter, juice of a lemon, and a glass of sherry. Boil and pour over the kidneys, previously placed on slices of toast. BRAISED CALF'S LIVER (as cooked in Italy). ✪ Braised Calf's Liver (as cooked in Italy)

AI-modernized reading of the original text

Clean and split 2 large feet, then tie them securely and put in a quart of stock, or broth, with salt, pepper, a carrot, an onion, parsley, thyme, a bayleaf, a clove, and two pieces of celery. Cover and cook 3 hours. Drain, remove the bones, put under a weight, and when cold dip in butter and bread-crumbs and broil until brown. Serve hot with Tartare sauce or a cream sauce with mushrooms in it CROWDIE. (Scotland.) Skim the fat from 2 quarts mutton broth, add }4 pint of oatmeal and 2 onions chopped fine, salt, pepper, and parsley. Cover ; cook 3 hours ; strain it, and serve with slices of toast. HOWTOWDIE. (Scotland.) Clean, truss, and stuff a fine fowl with a forcemeat of veal, bread, herbs, and yolk of egg. Brown it in a pan with 4 ounces of butter or drippings ; add ^ pint good stock, and cook, with With a Saucepan over the Sea some parsley, thyme, salt, 6 small onions, and a bayleaf, for an hour, tightly closed. Serve with a border of cooked greens. KEDGEREE. (England.) Soak I pint of split peas overnight, drain them, add I pound of rice, salt, pepper, and ^ a teaspoonful of ginger. Stir and cover with i quart of water. Stir and cook slowly until done and almost dry. Make into a mound, garnish with fried onions and sliced hard-boiled eggs. HODGE-PODGE. (England.) Cut a neck of mutton, about 6 pounds, and cut into chops, except the scrag end, which use whole. Add to both j4 pint water, 6 small onions, cut in halves, 6 turnips and 2 carrots, cut into dice and J^ of a cabbage, sliced. Simmer for j4 hour, add 2 ounces barley and some herbs. Cook until the meat is tender, take out the scrag, and strain the sauce over the meat and vegetables on a dish. Serve with thick slices of toasted bran bread. This is a very old recipe for family stew. BEEF TONGUE (as cooked in Alsace-LiOrraine). Boil a tongue until tender in some stock. Drain, cool it, and remove the skin and uneven With a Saucepan over the Sea end. Cover it with egg and bread-crumbs and bake it yi hour, basting it with i cup of port wine. Make a puree of chestnuts by boiling, peeling, and chopping I quart, adding sufficient white stock and seasoning, and a pinch of mace. Press through a sieve ; it will look like vermicelli. Place the tongue on top, and serve hot, with a good sauce made of tomatoes, onions, herbs, bacon, etc. BEEF TONGUE (as cooked in Italy). Boil and slice in strips a tongue; put it in a dish with a sauce made of 3 minced onions, fried in butter with a teaspoonful of flour, 2 of lemon juice, and a cupful of chopped mushrooms. Boil this 10 minutes, and pour over, adding breadcrumbs on top and bits of butter. Bake 20 minutes, and serve with spinach, or peas, or sp^hetd cooked with tomatoes and cheese. BEEF TONGUE (as cooked in France). Parboil and skin a tongue. Add one pint of white broth, parsley, thyme, a clove, i onion, i carrot, and a turnip. Cook for 2 hours. Cool it, and slice it in 12 pieces, across. Arrange in the original shape with a forcemeat between, of 4 ounces bread, soaked in milk, some mushrooms, herbs, butter, salt, and yolks of two eggs. Lay it With a Saucepan over the Sea on a dish ; cover with a layer of the stock, some crumbs over all, and bake, sprinkling some cheese over it, for ^ hour. Serve in the same dish. FRENCH KIDNEY STEW. Slice, season, and fry in 2 ounces of butter 2 fine veal kidneys which have been soaked and parboiled. These must be cut into dice, and then added, parsley, pepper, and salt. Merely brown the kidneys, or they will be tough. Now mix 3 sliced mushrooms with ^ cup of stock or consomme, thickened with flour and some butter, juice of a lemon, and a glass of sherry. Boil and pour over the kidneys, previously placed on slices of toast. BRAISED CALF'S LIVER (as cooked in Italy).

Records on this page

CrowdieTripe à la Mode de CaenPigs' Feet (as cooked in St. Menehould)HowtowdieKedgereeHodge-PodgeBeef Tongue (as cooked in Alsace-Lorraine)Beef Tongue (as cooked in Italy)Beef Tongue (as cooked in France)French Kidney StewBraised Calf's Liver (as cooked in Italy)

With a saucepan over the sea