Lallah Rookh
From The Hotel St. Francis cook book, 1919
Serves 3
Presented as published in 1919. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 81. The excerpt below is the record exactly as published.
Lallah Rookh Lady ringers Coffee Boiled ham with spinach. Soak an eight-pound ham in water over night. Then put on fire, in a pot, covered with cold water, and bring to a boil. Then set to side of stove where it will simmer, but not boil, for about three and one-half hours, when the ham should be done. Try to pull off the skin. If it comes off easily the ham is cooked. Serve with plain spinach, and with either champagne or Madeira sauce, or plain bouillon. Dandelion salad. Clean and wash the dandelion well, and dry in a towel Put in a salad bowl, lay two hard-boiled eggs cut in four, on top, sprinkle with salt and pepper, and one-third vinegar to two-thirds of olive oil. Mix just before serving. Dandelion salad, German style. Put the salad in a bowl. Cut six slices of bacon in small dices, and fry until crisp. Pour the hot fat and bacon over the salad, add a spoonful of vinegar, salt if necessary, and a little fresh-ground black pepper. Mix well. Poached eggs, Virginia. Put four corn fritters on a platter, lay a poached egg on each, and cover with tomato sauce. Potage Portugaise. Mix one quart of tomato sauce with one quart of consomme and bring to a boil. Season with salt and pepper, and add a cup of boiled rice before serving. Fillet of turbot, Sarcey. This is fillet of sole au vin blanc. Before serving lay three slices of truffle on each fillet. Lallah Rookh. To a quart of vanilla ice cream add a pony of Jamaica rum
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