Apple Dressing

Ingredients

• 6 large greening apples
• 1 ounce butter
• 1 tablespoonful sugar
• 1 cupful raisins
• 1 tablespoonful apple or currant jelly
• 1 cupful fresh grated bread crumbs
• 1 egg

Method

1. 1

   Pare and quarter the apples, remove the core, and cook with butter, sugar, raisins, and jelly for 8 minutes.

2. 2

   Shake the saucepan, then cool and add bread crumbs and egg.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 230. The excerpt below is the record exactly as published.

1 ounce butter and the tenderloins, turning often till light brown ; then add V, pint of boiling water, 1 onion, and 1 small carrot, cover and cook aboat 1 hour, till done. Shortly before serving, lay the tenderloins on a hot dish, remove the fat from gravy, mix y, tablespoonfnl corn- starch with 1 gill of cold water, add it to the gravy, cook 3 min- utes ; add sufiicient boiling water to make a creamy sauce, strain, and serve with the tenderloin. Stewed peas and carrots with boiled or mashed potatoes may be served with this dish. Spare Rlbs^ Filled and Baked.— Take 2 long pieces of spare ribs, wash and wipe them dry ; season inside and outside with 1 table- spoonful salt, cover 1 piece with a dressing described below, lay the other over the dressing and sew together. Lay in a roasting pan, pour over 2 ounces melted butter, place in a hot oven, roast until light brown, basting the meat well with its own gravy ; then add 1 cupful boiling water, roasting and basting about Vff hour till done. When done lay the ribs on a warm dish, take out the threads ; re- move the fat from gravy, mix Vg tablespoonfnl cornstarch with 1 gill of cold water, add it to the gravy, stir and cook 2 minutes ; add sufiicient boiling water to make a creamy sauce, then strain and serve. Apple Dbessiko. — Pare and quarter 6 large greening apples, remove the core, and place the apples in a saucepan over the fire, add 1 ounce butter, 1 tablespoonfnl sugar, 1 cupful raisins, 1 table- spoonfnl apple or currant jelly, cook 8 minutes over the fire ; shake the saucepan, then remove, and when cold add 1 cupful fresh grated PORE. 848 bread cntmbs and 1 egg ; use as directed. (In place of ibis dress- ing, a forcemeat or bread dressing may be used.) Spare Ribs with Sauerkraut. — Procure 3 pounds fresh spare ribs and wash them in cold water. Put 3 pints of sauerkraut in a saucepan, lay the spare ribs on top of the kraut, coyer all with boil- ing water ; place the saucepan over the fire, and cook slowly till done, which will take iVs hour. Shortly before serving, lay the spare ribs on a warm dish, and add to the kraut 1 large grated raw potato, previously peeled and washed, cook 10 minutes ; then serve with mashed potatoes. Pigs' Tails witli Sauerkraut. — Cooked the same a£ with spare ribs. Potted Spare Bibs. — Take 3 pounds fresh spare ribs, wash and wipe dry ; then season with 1 even tablespoonf ul salt, 1 even teaspoonful pepper. Place a saucepan with Ys tablespoonful lard and Vs tablespoonful butter over the fire, put in the meat, and cook till the spare ribs begin to brown, turning often ; add Y^ cupful boiling water, cover and cook till done ; if the water boils away, add more water (they require about 1 hour's cooking). When done transfer the ribs to a hot dish ; remove the fat from gravy, mix Ys tablespoonful cornstarch with 1 gill of cold water, add it to the gravy, stir and cook 2 minutes, then add sufficient boiling water to make 1 pint of sauce ; strain and serve with the meat Serve with plain boiled potatoes, sweet potatoes, and apple sauce. Pig's Tongue & la Jardiniere.— Place 3 well-washed fresh pig's tongues in a saucepan, cover with boiling water, add 1 table- spoonful salt, 1 even teaspoonful pepper, 2 onions, a small carrot, and a bouquet, cover and boil till tender ; take out the tongues, free them from the skin, and lay on a hot dish, garnishing with 1 pint cooked green peas and 1 pint of cooked carrot balls; sprinkle a little fine-chopped parsley over and serve. Pig's Tongue Ragotlt.— Prepared the same as calf s tongue rago6t (See Galf's Tokgue.) 844 MEATa Pickled Fig's Tongue. — Place 6 fresh well-waahed pigs* tongues in a saucepan, cover with boiling water, add 2 even table- spoonfuls salt, 1 even tablespoonf ul pepper, 2 onions, and a bouquet, boil until tender ; then take them out, remove the skin, trim neatly, and lay in a stone jar. Place a saucepan with 1 quart vinegar and 1 pint water over the fire, add 1 tablespoonful sugar

Cook this with the app: pantry check, scaling, and the assistant.