a vegetable press.
Scallop of chicken and eggs
Strew fine, dry, buttered crumbs over the bottom of a buttered
baking-dish, then put in a layer of cold, cooked chicken cut into small
dice. Cook a teaspoonful of chopped onion in a tablespoonful of butter
till slightly colored, add a cupful of milk, and when hot stir in half
a cupful of dry bread-crumbs. Add a teaspoonful of chopped parsley and
a little salt and paprika. Let it cool until blood-warm, then stir in
two well-beaten eggs, and pour the mixture over the meat. Cover with
fine crumbs. Place in the oven and bake, covered, half an hour. Serve
in the dish in which it is baked.
A savory mince
Use any cold meat you have left over, except beef—poultry, lamb, veal,
mutton, will do—and a little ham chopped and mixed with the other meat.
Add one-third bread-crumbs soaked in stock or gravy and season well.
Stir in a saucepan until very hot. Prepare “cups” of stale bread by
cutting round, then with a smaller cutter marking out an inner circle,
from which scrape out the bread, leaving bottom and sides whole. Dip
these in a raw, sugarless custard made of a cupful of milk and two
beaten eggs, and let each absorb all it will hold. Fry in hot cottolene
or other fat to a light brown, drain, fill with the mince, which should
be quite soft, drop a raw egg upon each, and set in the oven until the
egg is “set.”
Larded sweetbreads (roasted)
Blanch the sweetbreads. With a sharp skewer make holes in them and
run through these openings narrow strips of salt pork. Let the bits
of pork project half an inch on each side. Lay the sweetbreads in a
covered roaster, pour about them a pint of cleared and seasoned soup
stock, cover closely and cook for an hour, then transfer to a hot dish.
Thicken the gravy in the pan, season and pour it about the sweetbreads.
Larded sweetbreads (fried)
Prepare as in the last recipe, but instead of roasting dip in egg, then
in crumbs; set on ice for an hour and fry in boiling butter.
Sweetbread pâtés
Make shells of rich puff paste, bake them, and fill, while hot, with a
mixture made according to the following recipe:
Cut a pair of blanched sweetbreads into small dice. Cut ten canned
mushrooms into quarters and mix them with the sweetbreads. Add eight
blanched and chopped almonds and six olives cut into tiny pieces. Heat
a cup of cream and thicken it with a teaspoonful of cornstarch rubbed
into one of butter. When smooth and thick add the sweetbreads, olives,
etc. If too thick now, thin the mixture with a little mushroom liquor.
As soon as all the ingredients are heated through remove from the fire
and turn into the shells.
Timbales of sweetbreads
Blanch and chop two pairs of sweetbreads until as fine as powder, then
rub them very smooth with the back of a silver spoon. Work into this
paste a gill of sweet cream and the beaten yolks of two eggs. Season
with salt and white pepper, and beat long and hard. Butter small
timbale molds or “nappies,” and pour the mixture into them. Set the
molds in a pan of hot water and bake in a hot oven until “set.” Loosen
the contents of the nappies with a sharp knife, and turn out the molds
upon a hot dish. Pour a white sauce about them.
Sweetbreads en nid
Follow directions for larded sweetbreads, and keep hot. Make a “nest”
for them of cold boiled ham shredded into bits hardly larger than
coarse straw; cold roast chicken, turkey or veal, and cold boiled
spaghetti in four-inch lengths. Arrange upon a hot platter to simulate
a nest, pour a little scalding, well-seasoned gravy over them, and set
the dish in a hot oven about five minutes. Have ready a large cupful
of rich tomato sauce, strained and thickened with a roux of butter
and flour, and seasoned with salt, paprika and onion juice. Lay the
sweetbreads upon the “straw,” and pour the boiling tomato sauce over
all.
A baked mince
Mix together two cupfuls of minced cold lamb, chicken or veal, one
cupful of chopped ham and one cupful of fine bread-crumbs. Moisten
thoroughly with well-seasoned soup stock. Turn into a greased bake-dish
and set in the oven until heated through. Break upon the top of the
mince as many eggs as will lie side by side on it, sprinkle with salt
and pepper, return to the oven and bake until the whites are set and
firm. Send to table in a pudding-dish.
Curried beef
Melt three tablespoonfuls of butter in a frying-pan and cook in it
for five minutes an onion, sliced. Remove the onion, and stir into
the melted butter two tablespoonfuls of browned flour, mixed with a
tablespoonful of curry powder. Cook until they bubble, then pour on
them a pint of beef stock. Stir until you have a thick, brown sauce.
Season with salt and mix with it two cupfuls of cold roast beef cut
into dice. Toss and stir until the meat is heated through. Have ready
on a platter a hollowed mold of boiled rice, and pour the meat and
sauce in the center and about the base of this.
Curried veal
Cut three pounds of lean veal into dice an inch square. Fry a sliced
onion in two tablespoonfuls of butter until it begins to color. Strain
out the onion; heat the butter to hissing, put in the meat cubes and
shake over the coals until heated through and slightly browned. Turn
the contents of the frying-pan into a pot, rinsing out the pan with a
cupful of boiling water, just enough to cover the meat. Sprinkle over
all three tablespoonfuls of finely-minced salt pork and some chopped
parsley, cover closely and stew gently for two hours, or until the
veal is tender. Drain the meat free from gravy in a colander and keep
hot over boiling water. Return the gravy to the fire; add salt if
necessary. Have ready in a cup a great spoonful of browned flour, wet
to a paste with cold water. When smooth, add a teaspoonful of curry,
and stir in well before adding both to the hot gravy. As it begins to
boil put in the meat; cook gently (covered) ten minutes, and serve.
Always serve boiled rice with curry, the same person helping both. A
large spoonful of the rice is put upon the heated plate, and the curry
poured over it. Bananas that have been chilled upon the ice are a most
grateful accompaniment to curry of any kind. One is given to each
person, who peels and slices it with a silver knife.
Curried lamb or mutton
Make in the same way, substituting either of these meats for veal. If
you like, stir a little currant jelly into the gravy.
Curried chicken
Joint the chicken as for frying, divide the breast and the back into
two pieces, and proceed as with a curry of veal. It is particularly
nice and popular with all who have been gently led on to appreciate a
savory curry.
A “toss-up” of veal
Make a roux of one tablespoonful of butter and the same of flour; when
very hot and bubbling, add a little onion juice, pepper and salt, four
tablespoonfuls of hot milk (cream if you have it), with a pinch of
soda heated in it; lastly, six tablespoonfuls of rich, strained tomato
sauce. Stir in two cupfuls of cold veal, cut into dice, and the moment
it begins to boil remove from the fire to a hot dish.
Mince of veal garnished with eggs
Make the mince as directed in foregoing recipe, but somewhat stiffer;
season highly, bring to a boil and mold in the middle of a hot platter.
Against this hillock of mince lay fried eggs, neatly trimmed, and
outside of these curled strips of fried breakfast bacon. This dish
will be much improved by the addition of half a can of mushrooms,
minced fine.
Mince of lamb and rice
This is very much like the mince just described, the main difference
being that a cupful of cold boiled rice and a green sweet pepper minced
fine are added to the meat and tomato sauce. You may also substitute
poached eggs for fried, and ham for bacon.
Any of the dishes just mentioned make savory a plain family luncheon,
and may be easily prepared at little expense by the housewife who keeps
a bright lookout for available “left-overs.”
An Italian hotch-potch
which became a favorite with us under the general name of “Frittura”
during the winters we spent in Florence.
I suppose that it was a weekly clearing-house for all manner of
leavings from roast and boiled meats, but it was _good_! Calf’s and
poultry livers; cold mutton, lamb and veal; calf’s brains; now and then
oysters; small artichokes; sprigs of cauliflower; potatoes; celery—all
cooked, cut into small pieces, seasoned, rolled in flour, next in egg,
again in flour, and fried; first the meat, then the vegetables, in
boiling oil, and drained,—were duly sorted, but served upon one and the
same dish—very hot.
Stew of mutton and peas
Cut three pounds of lean mutton into dice. In a pot fry six slices of
fat salt pork; when crisp, remove them with a skimmer and lay in the
grease the mutton, dredged with flour and half an onion sliced. Cook
for five minutes, then cover with cold water and simmer until the meat
is very tender. Remove the meat, lay it on a platter, sprinkle with
salt and pepper and keep it hot while you thicken the gravy in the
pot with a brown roux, and season it to taste with a tablespoonful of
tomato catsup, a teaspoonful of kitchen bouquet and salt and pepper to
taste. Now add the contents of a can of peas. These peas should have
been drained and exposed to the air for an hour. Bring the stew to a
boil, cook for five minutes, return the meat to the pot for a minute,
then pour all into the hot platter.
Mince turnovers
Two cupfuls of flour, sifted twice with one rounded teaspoonful of
baking-powder and half as much salt. Chop into it two tablespoonfuls
of butter, and wet up with a cupful of milk, quickly and lightly. Roll
into a sheet less than a quarter-inch thick, and this into squares
about six inches across. Put into the middle of each square a large
tablespoonful of minced poultry, veal, ham or lamb—or a mixture of
these well-seasoned and wet with gravy. Double the paste into a
triangle, enfolding the meat; pinch or print the edges to hold them
together, and bake.
They are good hot or cold.
Beef with sauce piquante
Cut slices from yesterday’s roast of beef, mutton or veal. Put into a
saucepan three tablespoonfuls of butter, a teaspoonful of vinegar, a
half-teaspoonful of kitchen bouquet, a tablespoonful of tomato catsup,
a teaspoonful of made mustard, and salt and pepper to taste. Stir these
ingredients well together and lay the sliced meat into the sauce thus
prepared. Turn the meat over and over until heated through, and serve
with the sauce poured over it.
Larded beef
With a sharp knife make through a round of beef incisions an inch
apart. Into the holes thus made stick long strips of fat salt pork.
Rub the meat with a dressing made of equal parts of oil and vinegar,
seasoned with salt and pepper. Let the meat lie in this for eight
hours. Put the meat into a covered roaster, pour a pint of beef stock
around it and roast for four hours. Set away in the gravy with a weight
on the top. When cold, slice very thin and serve.
Beef loaf
Mix together three pounds of chopped raw beef, one-quarter of a pound
of minced salt pork, one cup of cracker dust, two teaspoonfuls,
each, of salt and pepper, and moisten all with two beaten eggs and
a teaspoonful of onion juice. Work in two tablespoonfuls of melted
butter, and pack in a greased mold. Cover; set in a roasting-pan of
boiling water, and cook in a steady oven for two hours. Let the loaf
get cold in the mold before turning out.
Veal loaf
Chop two pounds of cold cooked veal very fine, and work into it a
teaspoonful, each, of salt, pepper and onion juice, a dozen chopped
olives and as many minced mushrooms. Wet with a half-pint of veal or
chicken stock. Pack in a greased mold and cook as in the preceding
recipe. Have the loaf very cold before turning it out.
Pressed veal
Boil two pounds of lean veal in enough water to cover it. When cold,
remove the meat from the liquor, skim the grease from the latter and
chop the meat fine. To the chopped veal add a cupful of minced boiled
ham and two hard-boiled eggs, chopped. Season the veal liquor with
celery salt, pepper, a little tomato catsup and a dash of nutmeg. Make
the chopped meat very moist with this liquor and press the mass hard
into a buttered mold. Cover and set in the oven for half an hour.
Remove from the oven; keep in a cool place for twenty-four hours, and
turn from the mold upon a chilled platter.
Jellied tongue
Boil a tongue, and when cold place it in a brick-shaped mold. Into
a pint of seasoned and heated beef stock stir a half-box of soaked
gelatine, and when this is dissolved pour the stock around the tongue
in the mold. When cool, set on the ice until the jelly is very firm.
Turn out on a cold platter.
Jellied chicken
Boil a chicken the day before it is to be used. When the liquor is cold
skim from it every bit of fat.
Soak a half-cup of gelatine in a cup of cold water for two hours.
Remove all skin from the chicken and cut the meat into neat dice. Cut
two dozen canned French mushrooms into halves. Stone and halve one
dozen large olives.
Bring to a boil and strain a pint of the chicken liquor; stir into it
the soaked gelatine, and set aside to cool. As it begins to thicken
prepare your chicken loaf in the following manner: In a buttered mold
lay a stratum of the chicken, sprinkle with pepper and salt, and a few
halved olives and mushrooms, pour upon this the thickening, but still
liquid, jelly. Then add more chicken, mushrooms and olives; pour upon
them more jelly, and proceed in this manner until the mold is full. Set
in a cool place for twenty-four hours before using. Lay a warm cloth
for a moment about the mold, then invert it upon a chilled platter.
This loaf is delicious served with lettuce and mayonnaise.
Beefsteak and sherry sauce
Broil a porterhouse steak over a clear fire until done. Lay on a
hot platter. Make a sauce of a cupful of beef bouillon, thickened
with a tablespoonful of brown roux, and when this is smooth add to
it a wineglassful of sherry, a tablespoonful of onion juice and a
half-cupful of French mushrooms, cut in half. Boil up once and pour
over the steak.
Mock roast chicken
Boil and chop fine the giblets from three chickens saved from roast or
fricassee. Trim the fat from a good-sized, but not thick, round steak.
Make a forcemeat in the following manner:
Mix together the chopped chicken giblets, two hard-boiled eggs, chopped
fine, and a half-cupful of fine bread-crumbs. Moisten all with chicken
stock. Lay the steak upon the table, cover thickly with the forcemeat
and roll it up, as you would a sheet of music, tying it in shape with
stout strings. Melt two tablespoonfuls of butter in a frying-pan and
cook the steak in this just long enough to brown it lightly. Remove the
meat from the pan and put over the fire in a large pot. Add to the fat
in the pan a tablespoonful of browned flour and pour upon it two cups
of chicken stock. Stir to a smooth sauce, season to taste and pour over
the steak in the pot. Cover closely and simmer for an hour and a half.
Transfer the meat to a hot platter, remove the string, and pour the
sauce over it.
Stewed rump steak
Trim the fat from the edge of a thick rump steak, and put the steak
over the fire in a large pot. Pour over it a cup of cold water, cover
closely and set at the side of the range, where it will simmer for
three-quarters of an hour after it reaches the boil. Remove the meat
from the pot and transfer to a baking-pan; season the gravy and pour it
over the top, and cook for fifteen minutes longer, basting three times
during the process. Remove the steak to a hot platter and set in the
open oven while you add to the gravy a cup of soup stock and thicken
it with a little browned flour rubbed to a paste with a spoonful of
butter. Season with kitchen bouquet, celery salt and a half-teaspoonful
of good sauce. Add a dozen canned mushrooms cut in half. Cook one
minute and pour over the steak.
Rump steak and tomatoes
With a sharp carving-knife split a thick rump steak, thus making two
thin steaks. Spread the lower half of this with bits of butter, a
little minced ham and a cupful of tomatoes. (Use the canned tomatoes,
straining off the juice and using it for the sauce.) Lay the upper
half of the steak, sandwich-wise, upon the lower, and fasten the
two together with small, stout skewers. Lay the meat in a covered
roasting-pan, dash a cup of boiling water over it, and cook, allowing
twenty minutes to each pound. Transfer to a hot dish, remove the
skewers and pour over the steak a savory tomato sauce.
Mutton mince with tomatoes
Make three cups of good tomato sauce thickened with a heaping
teaspoonful of flour rubbed into one of butter. Keep hot in a double
boiler set at the side of range.
Toast slices of bread, butter, spread on a platter, and put a
tablespoonful of tomato sauce on each. Into the remainder of the tomato
sauce turn two cupfuls of minced mutton, put the saucepan over the
fire, stir until the meat is thoroughly heated, season to taste and
pour upon the toast.
Porterhouse steak with oysters
Broil a fine tender steak on both sides and transfer it to a hot dish.
Pepper and salt well, then rub into the steak a mixture of butter
rubbed to a cream with the juice of half a lemon.
Put one pint of oysters into a saucepan without any of the liquor. Stir
until the edges ruffle, add one tablespoonful of butter creamed with an
equal amount of flour and cooked to a roux. Pour over the hot steak and
serve at once.
Savory stew of beef
Cut two pounds of raw lean beef into very small strips, almost like
straws, with a keen blade. Put into a saucepan; cover with cold weak
stock, or, if you have none, with cold water, and cook slowly two
hours. Put into another saucepan a cupful of rich brown stock, one
small onion chopped fine, a little grated nutmeg, cayenne pepper and
the juice of half a lemon; boil these ingredients a few minutes and mix
with the beef, adding a little browned flour if necessary. Dish upon a
hot platter, lay triangles of fried toast about the base, and serve.
Roulades of beef
Cut two pounds of lean steak into pieces about five inches long and
half as wide, and less than half an inch thick. Make a forcemeat of
cooked sausage, chopped fine, and mixed with one-fourth as much
fine, buttered and seasoned bread-crumbs. Place two tablespoonfuls
of this mixture on each piece of meat, roll them into the shape of a
small cylinder, and sew both ends with fine thread. Let them brown
in butter in a frying-pan, then put them into a saucepan with the
juice of a lemon, two cupfuls of brown stock, a carrot and an onion,
sliced, and salt and pepper to taste. Cover closely, and cook for
two hours. Transfer to a hot platter, clip and draw out the thread;
thicken the gravy left in the saucepan with browned flour, add a little
Worcestershire sauce and a glass of sherry; boil up once and pour over
the roulades.
How to use up the cold tongue
Cut cold boiled beef-tongue into dice. Make a roux in a saucepan with
two tablespoonfuls of butter and the same amount of flour, salt,
pepper, and the juice of half a lemon. Add a cupful of strained tomato.
Simmer slowly for ten minutes. Strain, return to the saucepan, lay in
the tongue and let it stand where it will keep hot without boiling for
five minutes. Serve in a hot platter.
This is still better if made of fresh beef’s tongue.
Galantine
Cut a strip of lean veal from the loin or the breast, about six inches
wide and twice as long. Prepare a forcemeat of cooked ham, chopped
mushrooms, any scraps of poultry you may have, the yolks of two
hard-boiled eggs, one-third as much crumbs as you have meat, season
with paprika and grated onion.
Lay this forcemeat in the center of the veal, roll up carefully, wrap
in cheese-cloth and sew up closely. Lay it in a plate in a kettle,
cover with cold water, add one-half teaspoonful of salt, one bay leaf
and a sprig of thyme, cover and boil for fifteen minutes. Then put it
at one side of the fire where it can only simmer for two hours. When
done set aside, with a plate upon it and a heavy weight upon the plate,
until next day. Clip the threads, unwrap the meat and serve, garnished
with cress and nasturtiums. Cut perpendicularly.
Chipped smoked beef
Shred the beef into thin straws. Make a white sauce, lay in the beef
and simmer for five minutes. Then stir in a beaten egg, a little onion
juice and pepper. Stir until the egg is set, and serve upon toast.
Brains on toast
Scald and blanch the brains, beat smooth, add three eggs and beat hard.
Have ready a tablespoonful of butter in a frying-pan hissing hot; turn
in the mixture and stir steadily for three minutes. Serve upon rounds
of toast.
Baked calf’s liver (larded)
Lard with strips of fat salt pork, inserted perpendicularly. The
lardoons should project on both sides. Cover the bottom of a saucepan
with minced pork, place the liver on it; add a carrot, two small
onions, a half-dozen stalks of celery, all chopped fine; the juice of a
lemon and a quart of strong stock; cover the saucepan and bake slowly
for two hours and a half, basting often with the liquor in the pan.
When done remove the liver, and put into the oven for a few minutes to
brown; make a rich gravy of the remainder of the gravy in the pan; put
the liver in the center of the dish, strain the sauce and pour over it.
Mock pâté de foie gras
When poultry is in full season and the weather is cold, save the
giblets from half a dozen fowls, boiling them, salting slightly to keep
them and setting them in a cold place. When you have enough, chop them,
rejecting tough portions, and run through a vegetable press. Work to a
smooth paste with melted butter, season with paprika, salt, and a dash
of onion juice. Pack down in small jars, pour melted butter over the
top, and keep in a cool, dry place. If you will boil a few mushrooms
in salted water, strain, cut them into coarse dice and intersperse
throughout the paste, you will have a veritable imitation of the
famous Strasburg _pâtés_.
You may substitute calf’s, lamb’s or pig’s liver for those of fowls if
you can not get the latter.
Savory ham
Fry slices of boiled ham on both sides. Transfer to a hot dish. Cook
together in a frying-pan four tablespoonfuls of vinegar, a teaspoonful
of granulated sugar, a teaspoonful of French mustard, and a dash of
paprika. Stir until very hot, and pour over the fried ham.
Cottage pie
(Contributed)
Chop cold meat very fine. To each cupful add one saltspoonful of salt
and one-and-a-half saltspoonfuls of pepper, a pinch of summer savory
and one-half cupful of stock. Put into a baking dish and cover with a
crust of mashed potatoes. Brush over the top with milk and bake in an
oven to a golden brown.
Breaded tongue with tomato sauce
(Contributed)
Take six slices of cooked tongue, one-half can of tomatoes, one slice
of onion, three tablespoonfuls of butter and a bit of bay leaf, three
tablespoonfuls of flour, one-third cupful of bread-crumbs and one
egg. Cut the tongue in slices about one-half inch thick. Dip into the
crumbs, then in the egg and then in the crumbs again, and sauté in
butter. Place on a dish and pour around it a sauce made by cooking
together the tomatoes, onion and bay leaf fifteen minutes. Season with
salt and pepper.
Steamed beef
(Contributed)
Select a piece of lean beef, wipe well with a cloth wrung out of cold
water; remove all pieces of fat and gash with a sharp knife. Put the
meat into a stone crock, sprinkle with salt and pepper and put in a
few cloves. Cover with a tight lid. Cook in an oven slowly for several
hours allowing no steam to escape. When done the meat will be very
tender.
Irish stew
Take a pound of meat from the neck of beef or mutton and cut into neat
pieces. Stew gently, and about an hour before it is done season and add
two onions cut into dice and two carrots also cut into dice. About half
an hour before the meat is done add two potatoes and three stalks of
celery cut into dice. Serve on a platter, putting the vegetables around
the meat.
Veal loaf (raw meat)
Put three pounds of raw veal and one-fourth pound of salt pork through
the meat chopper; add to this one teacupful of fine bread crumbs, one
tablespoonful of butter, three beaten eggs to which four tablespoonfuls
of cream have been added, one teaspoonful of pepper, three teaspoonfuls
of salt and two teaspoonfuls of powdered sage. Mix well together and
form into a loaf. Bake in a mold two and a half hours, basting with
butter and water.
Peppers stuffed with giblets