FoodNetArchive

The Worcester domestic science school's one year course laboratory cook book

1914

Page 32 · 15 recipe records on this page

Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Mix ingredients in order given and cool. Shape in form of cut- lets, fry in deep fat, drain on brown paper. Insert in each cutlet the tip end of a small claw. PLANKED HALIBUT. 1 slice halibut 2 T. butter % t. salt y8 t. pepper y2 T. lemon juice Cut fish into fillets, broil in oven or on plank. Season with salt, pepper and butter and lemon juice. Place on plank, garnish with French potato balls or duchess potato put through pastry bag. Make potato in shape of fish. Use slices of lemon and parsley for decora- tion. Brown potato in oven. FISH BALLS. y2 lb. salt fish !y4 t. white pepper 4 shredded wheat biscuits 1 egg 1 pint hot milk 2 S. W. B. for crumbing (rolled 1 T. butter and sifted) Boll and sift S. W. B. Freshen the fish and pick fine with fork. Add crumbs and pepper, mixed well. Add melted butter and hot LABORATORY COOK BOOK. 57 milk, stirring well. Let stand 5 minutes. Shape into small balls. Chill thoroughly. Roll in egg beaten light, then in crumbs. Pry in deep fat. TARTAR SAUCE. 1 t. lemon juice 1 T. Worcestershire Sauce % t. salt 1 T. vinegar Heat over hot water. CRAB FLAKES EN COQUILLE. 2 C. crab meat 2 T. butter 2 T. flour y2 C. stock *4 C. milk 1 T. onion sauce 1 egg yolk 1/4 t. salt✪ Lobster Cutlets 1-1G t. pepper f. g. paprika 1 tsp. lemon juice Mix butter, add onion juice, flour, stock and lemon juice. Cook five minutes, add cream in which egg yolk has been beaten, add crabs. Place in shells, cover with crumbs, and bake until crumbs are brown. OYSTERS IN BROWN SAUCE. 1 pt. oysters 1 C. oyster liquor 1 slice onion 2 slices carrot y2 t. salt y2 C. milk 1 T. butter 5 T. flour 1-16 t. cayenne Scald oysters in liquor and drain. Saute onion and carrot in but- ter, add flour, and seasonings, cook until brown, add oyster liquor, strain over oysters, serve on points of toast. STUFFED FILLET OF HALIBUT. Cut halibut into 1% inch strips. Sprinkle with salt and pepper. Roll and insert toothpick to hold firm. Crumb, egg and crumb, then fry in deep fat. CURRIED SHRIMPS. iy2 T. butter 1 can shrimps % t. curry powder 1V2 C. stewed and strained toma- iy2 T. flour toes 2 T. chopped onion browned in y2 t. salt butter i/8 t. pepper 1-16 t. paprika Melt butter, brown onion, add flour and curry powder, tomato slowly. When thickened, add shrimps cut in small pieces. Season, serve in timbals. CREAMED OYSTERS. 2 C. oysters 2 T. butter 1 T. lemon juice 2 T. flour 2 eggs y2 C. cream or milk 1 C. chopped celery 58 THE WORCESTER DOMESTIC SCIENCE SCHOOL. Melt butter, add oysters, cook one minute. Eemove oysters, make sauce of other ingredients, adding eggs and oysters last. Serve in timbale cases. CEEAMED SHRIMPS. 2 C. shrimps cut in small pieces 2 T. butter !/4 C. milk or cream % C. chicken stock 1 egg !/4 t. salt 1-16 t. pepper 1 T. grated onion 2 T. flour 1 t. lemon juice Melt butter, add onion flour; cook three minutes. Add stock, lemon juice. Cook three minutes. Season; add milk, beaten egg and shrimps. CREAMED CODFISH. Freshen codfish and cook 20 minutes. Make a white sauce, using 1 cup milk, 1 cup stock, 3 T. butter, 4 T. flour, y± t. salt, y8 t. pepper. Add codfish (shredded) to sauce. OYSTER COCKTAIL. 8 raw oysters 2 drops Tabasco 1 T. catsup 1 t. chopped celery ✪ Salmon Box