Sherry Sauce
From Fifty-two Sunday dinners, 1913
Presented as published in 1913. 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 Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 57. The excerpt below is the record exactly as published.
Sherry Sauce Coffee Cider A ^ VEAL, SPANISH STYLE, (IN CASSEROLE) 2 pounds veal, cut from leg. 2 cups cooked and strained J/^ cup fat salt pork or bacon. tomato pulp. J^ cup fine, soft bread crumbs. 3^ green pepper finely chopped 1 teaspoon salt. ]/2 onion finely chopped. 3^ teaspoon black pepper. 1 egg slightly beaten. Few grains cayenne. Soda. 1 teaspoon chopped parsley. Worcestershire Sauce. Process: Remove all fat tissue and skin from veal; remove skin from pork. Pass both through meat grinder twice, add crumbs and seasonings, except tomato, onion and green pepper; mix thor- oughly and bind together with egg. Shape in balls the size of a small egg. Roll in flour and saute a rich brown in Cottolene made hot in an iron frying pan. Heat tomato pulp, add one-eighth teaspoon soda, one-half teaspoon salt and one-half tablespoon Worcestershire Sauce. Turn into a warm casserole, add chopped pepper and onion. Dispose balls over sauce, rinse frying pan with a little boiling water or Brown Stock and pour over balls. Cover and let simmer in a moderate oven two hours. Serve from casserole, or arrange on a hot platter and surround with a border of boiled rice sprinkled with finely chopped parsley; place a spray of parsley in each meat ball. riTsZr^ay 5^ Sunduy Dinners 129 STUFFED POTATOES Wash six medium-sized, smooth potatoes. Bake, and cut off a lengthwise slice from each; scoop out potato with a spoon using care that the shells* are not broken. Pass through ricer, add two table- spoons butter, season with salt and pepper, one-half cup hot milk or cream. Add two egg yolks well beaten, then fold in the stiffly beaten whites. Refill shells with this mixture, using pastry bag and rose tube or pile it lightly with spoon (do not spread smoothly) . Bake in a hot oven until potatoes are well puffed and browned. TURNIPS IN CREAM SAUCE Wash, pare and cut purple-top turnips in one-fourth inch cubes. Cook in boiling salted water until tender (from forty minutes to one hour). Drain well and reheat in White Sauce using cream in place of milk in sauce. (For Cream Sauce see Page 151.) STEWED CORN AND TOMATOES Cut the corn from six ears of tender, sweet, green corn; scrape the cobs with back of knife. Cook until tender in as little water as possible, then add an equal quantity of stewed tomatoes. Add one-third cup butter and one tablespoon sugar. Season with salt and pepper, heat to boiling point and turn into hot serving dish. DRESSED ENDIVE Marinate the bleached leaves of crisp endive with French Dress- ing, adding one and one-half tablespoons finely chopped chives and one-half tablespoon Nasturtium seed cells finely chopped, to the dressing just before pouring over Endive. PEACH DUMPLINGS 2 cups flour. 2 tablespoons Cottolene. 4 teaspoons baking powder. J^ cup cream. J^ teaspoon salt. Peaches. \}/2 cups granulated sugar. 9^/2, cups cold water. Process: Mix and sift flour, baking powder and salt; rub in Cottolene with tips of fingers, add cream gradually, cutting it in with 130 52 Sunday Dinners September Third Sunday a knife. Turn on a floured board, knead slightly, pat and roll out to one-half inch thickness. Shape with a large biscuit cutter. Pare juicy, ripe peaches, cut in halves lengthwise, remove stones, cut in quarters and place three-quarters of a peach on each circle of dough, enclose them, pressing the edges together. Place in a buttered, granite dripping pan one and one-half inches apart, sift sugar around dumplings and pour cold water over sugar. Bake in a hot oven twenty minutes, basting three times. Serve with Hard or SHERRY SAUCE 3 tablespoons butter. 54 cup cream. ]/2 cup sugar. 3 tablespoons sherry wine. 2 egg yolks well beaten. Few grains salt. J/g teaspoon nutmeg
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