Egg and bread-crumb them, and broil them over a clear fire.
If preferred, they may be broiled unboned.
Tea.
Measure a teaspoonful of tea for each person, and one teaspoonful over.
Make the teapot quite hot by filling it with boiling water; let it stand
in it for three minutes; then empty the teapot.
Put in the tea, and pour boiling water over it.
Cover it with a tea-cosy, and let it infuse for five minutes before
using. The longer it stands, the darker it will get; but for people of
weak digestions, it should be used after five minutes' infusion only.
The water should be fresh spring water, and should be used as soon as it
boils. Water that has been boiled for any length of time is flat from
the loss of its gases.
Coffee.
To have coffee to perfection it should be freshly roasted and ground, as
coffee quickly loses its flavour. If this is not possible, use the best
French coffee sold in tins. The water should be freshly boiled; the
coffee itself should _not_ be _boiled_, but only infused in the boiling
water. Boiling disperses the aroma. It can, however, be made more
economically if boiled, and therefore recipes are given for its
preparation in this manner. Chicory is generally used with coffee in the
proportion of two ounces of chicory to one pound of coffee.
Coffee (Soyer's method.)
_Ingredients_--3 oz. of coffee.
1 pint of boiling water.
_Method._--Put the coffee into a clean stewpan.
Stir over the fire until it smokes, but do not let it burn.
Then pour in the boiling water.
Cover close, and set by the side of the fire for ten minutes.
Strain through thick muslin.
Coffee (another method).
_Ingredients_--3 oz. of coffee.
1½ pint of boiling water.
_Method._--Make a jug hot.
Put the coffee in it, and pour over the boiling water.
Let it stand in a hot place for half an hour.
Then strain through thick muslin.
Café au Lait.
Half fill a cup with nicely-made coffee, and pour in the same quantity
of boiled milk.
Coffee (economical method).
_Ingredients_--¾ lb. of coffee.
2 quarts of cold water.
_Method._--Make a bag of rather thick muslin, and put the coffee into
it. The bag should be rather large, so that the coffee will have plenty
of room.
Tie the ends of the bag securely.
Put it into a saucepan with the water; bring to the boil, and boil
steadily for one hour.
Strain through thick muslin.
This will make strong coffee, which can be diluted with boiling water as
required.
Coffee made in a Percolator.
_Ingredients_--3 oz. of coffee.
1½ pint of boiling water.
_Method._--Make the percolator hot.
Put the coffee in it, and pour on the boiling water.
Let it stand in a hot place for about ten minutes.
Cocoa.
This is best, especially for invalids, if prepared from the nibs; these
should be perfectly fresh.
Put a quarter of a pound of nibs into two quarts of cold water; simmer
for five hours and then strain.
When cold remove the fat; heat it as required.
Cocoa may also be made from any of the different preparations.
Make it according to directions given on the canisters, and be very
careful to mix it thoroughly. Nothing is so unpleasant as to have the
sides and bottom of the cup coated with cocoa.
It is better to prepare it in a small saucepan; it should be boiled for
two or three minutes.
It is more nourishing if mixed with milk instead of water.
Chocolate.
This is only a thicker preparation of cocoa, and may be made in the same
way.
COLD MEAT COOKERY.
Hash.
_Ingredients_--The remains of cold meat.
Some nice stock or gravy.
Flour, in the proportion of ½ oz. to every ½ pint of gravy.
Pepper and salt, and, if liked, a little catsup, or Harvey's
sauce.
Toasted or fried bread.
_Method._--Cut the meat into neat pieces.
Mix the flour smoothly with the gravy, and boil for three minutes,
stirring all the time.
Add seasoning and catsup or a little sauce.
Then put the pieces of meat into the gravy and let them warm through;
but do not let the gravy _boil_ when the meat is in it, as that would
toughen it.
Tinned oysters make a nice addition to a hash.
For serving, put the hash on a hot dish and garnish with sippets of
fried or toasted bread.
If no gravy or stock is available, make some by breaking up any bones
from the meat; boil them in a sufficient quantity of water, with a piece
of carrot, turnip, onion, celery, and a small bunch of herbs.
Boil for quite an hour, and then strain the liquor.
Minced Meat.
_Ingredients_--Some scraps of cold meat.
A little gravy.
Some boiled rice or potatoes.
Pepper and salt to taste.
_Method._--Mince the meat finely with a knife, or mincing machine (the
flavour is nicer if a knife is used).
Mix with sufficient gravy to moisten the meat, and stir over the fire
until hot; but do not let the gravy boil.
Serve with a border of boiled rice, or mashed potatoes round it.
If veal or chicken is minced, squeeze in a few drops of lemon juice, and
serve with sliced lemon.
A little cooked ham should be added to these minces, to give them
flavour; minced beef is improved by the addition of a few oysters.
Mince (with Eggs).
Prepare some mince, as in preceding recipe, and serve with very nicely
poached eggs on the top of it; garnish with sippets of fried or toasted
bread.
Curry of Cold Meat.
_Ingredients_--Some scraps of cold meat.
Some stock or gravy.
Curry powder and flour in the proportion of a
dessertspoonful of each to every half pint of gravy.
1 small onion.
1 small apple.
½ oz. of dripping.
A few drops of lemon juice.
Salt.
Some boiled rice.
_Method._--Slice the onion and apple, and fry them in the dripping.
When fried, rub them lightly through a hair sieve.
Mix the curry powder and flour smoothly with the stock.
Stir and cook well over the fire.
Add the onion, apple, lemon juice, and salt.
Then lay in the meat, and let it warm through, being careful that the
sauce does not boil.
Serve with nicely boiled rice.
Shepherd's Pie.
_Ingredients_--Slices of cold meat.
Boiled potatoes.
Butter or dripping.
A little gravy.
Pepper and salt.
_Method._--Season the pieces of meat with pepper and salt, and lay them
in a pie-dish with a little gravy.
Mash the potatoes smoothly with butter or dripping; and pepper and salt
to taste.
Spread the potatoes over the meat in the form of a pie-crust, and smooth
them with a knife dipped in hot water.
Bake for half an hour.
Patties.
_Ingredients_--Some scraps of cold meat.
A little gravy.
Pepper and salt.
Pastry.
1 egg.
_Method._--Mince the meat and moisten with the gravy, adding pepper and
salt to taste.
If veal or chicken are used, mince a little ham with them, and add a few
drops of lemon juice.
Roll out the pastry, and stamp it into rounds with a fluted cutter.
Lay half the rounds on greased pattypans.
Brush round the edges of the paste with a little beaten egg, and put a
little mince on each round.
Cover them with the remaining rounds of paste, pressing the edges
lightly together.
Glaze with the beaten egg, and bake in a quick oven for about 15
minutes.
Fritters.
_Ingredients_--Some cold meat.
Some nice gravy.
Some Kromesky batter.
_Method._--Cut the meat into neat pieces; dip them in the batter and fry
in hot fat until lightly browned (_see_ French Frying).
Pile on a hot dish, and serve, if possible, with a nice gravy poured
round them.
Rissoles.
_Ingredients_--Some boiled potatoes.
Cold meat.
A little butter.
2 eggs.
Bread-crumbs.
Pepper and salt.
_Method._--Take equal quantities of boiled potatoes and cold meat.
Mash the potatoes with butter, and add the meat finely minced.
Mix this thoroughly with a beaten egg, adding pepper and salt to taste.
Form into balls or egg shapes.
Egg and bread-crumb them, and fry them in hot fat (_see_ French Frying).
Dish on a folded napkin, and garnish with fried parsley.
Cold Meat with Purée of Tomatoes.
_Ingredients_--Slices of cold meat.
4 or 5 tomatoes.
1 small slice of bacon.
1 bay leaf.
1 piece of carrot, turnip, and onion.
1 sprig of parsley.
Thyme and marjoram.
1 teaspoonful of vinegar.
Pepper and salt.
_Method._--Cut the bacon into dice, and fry it.
As soon as the fat melts, put in the tomatoes and other vegetables, cut
in slices; stir them, and fry lightly, and then rub through a hair
sieve.
Add the vinegar and pepper and salt.
Make the _purée_ hot in a saucepan, and lay the pieces of meat in it to
warm through.
Serve in a hot dish, with a border of boiled rice or macaroni.
Cold-meat Pie.
_Ingredients_--Slices of cold meat.
(If liked, slices of cold boiled potatoes).
Some stock or gravy.
Pepper and salt.
Some plain pastry.
_Method._--Roll out the paste, and cut a piece large enough for the
cover.
Roll out the scraps, and from them cut a band an inch wide.
Wet the edge of the dish and place this round it.
Season the meat with pepper and salt, and lay the slices in the dish
alternately with the potatoes.
Raise them in the middle of the dish in a dome-like shape, and pour in
some gravy.
Wet the edges of the band of paste, and lay the cover over.
Trim round neatly, and make a hole in the middle of the crust.
Brush over with beaten egg, and decorate with paste leaves.
Bake in a quick oven for half an hour.
Cold Meat and Macaroni.
_Ingredients_--Slices of cold meat.
Macaroni.
Stock.
Bread-crumbs.
And, if possible, 2 or 3 tomatoes.
_Method._--Put the macaroni in boiling water, and boil it 20 minutes.
Then pour away the water, and stew it in the stock until tender.
Put a layer of macaroni in the bottom of a greased pie-dish.
Lay on it the meat, and cover it with another layer of macaroni,
seasoning with pepper and salt.
Proceed in this way, until the dish is full (the top layer must be
macaroni).
If tomatoes are used, slice them, and lay over the top; sprinkle with
brown crumbs, and bake for about 20 or 30 minutes.
Mayonnaise of Cold Meat.
_Ingredients_--Slices of cold meat.
Green salad.
Beetroot.
Hard-boiled egg.
Some Mayonnaise sauce.
_Method._--Slice the salad, and mix the meat with it.
Heap it high on a glass or silver dish.
Garnish with beetroot and hard-boiled egg, and pour Mayonnaise sauce
over (_see_ Sauces).
Beef and Mushrooms.
_Ingredients_--1½ lb. cold roast beef.
1 dozen mushrooms.
1 shalot or small onion, very finely chopped.
2 oz. of butter.
½ pint of beef gravy.
1 dessertspoonful of vinegar.
Pepper and salt to taste.
_Method._--Cut the beef into neat slices, and wash and peel the
mushrooms.
Season the meat with pepper and salt, and lay half of it in the bottom
of a pie-dish.
Place some of the mushrooms on the top of it.
Put 1 oz. of butter, in pieces, about them.
Then put in the remaining pieces of beef, and the mushrooms and butter
in the same way.
Pour in the gravy and vinegar, and cover closely.
Put it into a moderate oven to bake for three-quarters of an hour.
Beef Scalloped.
_Ingredients_--Some cold roast beef minced.
1 boiled onion, very finely chopped.
Some mashed potatoes.
Butter.
Pepper and salt.
1 egg.
A little gravy and mushroom catsup.
_Method._--Mince the beef finely, and moisten it with a little nice
gravy.
Add the onion to it, and season nicely with catsup.
Mix the mashed potatoes with plenty of butter, and the egg well beaten,
pepper and salt.
Place the mince in greased scallop shells, and cover with the potatoes.
Bake in a quick oven until lightly browned.
When economy has to be studied, leave out the eggs and substitute
clarified dripping for the butter. The mixture can be baked in a
pie-dish, if more convenient.
Cold Beef Olives.
_Ingredients_--Some cold roast beef.
Some veal forcemeat, omitting the suet.
Some gravy.
Flour.
Pepper and salt.
Some mashed potatoes.
_Method._--Take slices of cold beef, and cut them into strips 1½ inches
in width.
Lay on each a little veal stuffing; roll them round it, and tie them
with string.
Put them into a stewpan close together; pour the gravy over them, and
simmer them gently for ten minutes.
Dish them on a border of mashed potatoes.
Thicken the gravy with a little flour, and pour it over them.
ENTRÉES.
Quenelles of Veal.
_Ingredients_--1 lb. of fillet of veal.
1 oz. of butter.
2 oz. of flour.
1 gill of water.
A few drops of lemon juice.
2 eggs.
Seasoning.
_Method._--Scrape the veal finely.
Melt the butter in a saucepan; mix in the flour.
Then add the water and cook well.
Put this panada into a mortar with the veal, eggs, lemon juice, and
seasoning, and pound thoroughly.
Then rub through a wire sieve.
Shape the mixture somewhat like eggs with dessertspoons and a knife
dipped in hot water.
Poach them gently in a greased frying-pan, or _sauté_ pan, for ten
minutes.
Dish them on a border of mashed potatoes, and pour white sauce over
them.
Garnish with chopped truffle and ham.
Cooked green peas, mushrooms, or other vegetables, may be placed in the
centre.
Mutton Cutlets à la Macédoine.
_Ingredients_--Part of best end of neck of mutton.
1 egg.
Bread-crumbs.
3 oz. of clarified butter.
Seasoning.
_Method._--Saw off the chine bone, and the ends of the rib bones,
leaving the cutlet bone three inches in length.
Cut the cutlets with a bone to each, and beat them with a cutlet bat to
about half an inch in thickness.
Trim them, and leave half an inch of the rib bone bare.
Season, egg and bread-crumb, and fry in clarified butter in a _sauté_
pan for five or seven minutes.
Dish on a border of mashed potatoes, put a _macédoine_ of vegetables in
the centre, and pour brown sauce round them.
Mutton Cutlets à la Rachel.
_Ingredients_--Some mutton cutlets.
_Foie gras._
Brown sauce.
_Macédoine_ of vegetables.
Mashed potatoes.
Truffle.
Pigs' caul.
_Method._--Plainly fry some mutton cutlets, coat one side of each cutlet
with the _foie gras_, smoothing it with a knife dipped in hot water.
Lay a small piece of truffle on each cutlet and cover them with pigs'
caul.
Put them on a baking-sheet in a moderate oven for about a quarter of an
hour.
Dish them on a border of mashed potatoes.
Pour brown sauce round them, and put a _macédoine_ of vegetables in the
middle.
Epigrammes.
_Ingredients_--The rib part, which was sawn off the mutton cutlets.
Egg and bread-crumbs.
_Method._--Boil the mutton until the bones can be easily removed.
Press it, and, when cold, cut it into cutlets or other shapes.
Egg and bread-crumb twice, and fry in hot fat (345°) in a frying-basket.
Dish on a border of mashed potatoes, and pour brown sauce round them.
Any cooked vegetables can be put in the centre for a garnish.
Chicken Croquettes.
_Ingredients_--2 oz. of cooked chicken.
1 oz. of cooked ham.
1 oz. of butter.
¾ oz. of flour.
1 gill of stock.
½ gill of cream.
6 button mushrooms.
A few drops of lemon juice.
Seasoning.
Pastry.
_Method._--Mince the chicken, ham, and mushrooms.
Melt the butter in a small stewpan.
Mix in the flour.
Pour in the stock, and cook well.
Then add cream, lemon juice, and seasoning; lastly, the chicken, ham,
and mushrooms.
Spread on a plate to cool.
Roll out some paste as thin as possible.
Cut into rounds.
Put a little of the mixture on each, and egg round the edges.
Fold them over, egg and bread-crumb the _croquettes_, and fry in a
frying-basket in hot fat (_see_ French Frying).
Garnish with fried parsley.
Veal Cutlets à la Talleyrand.
_Ingredients_--7 or 8 veal cutlets.
1½ oz. butter.
3 button mushrooms, chopped.
1 small shalot, chopped.
A teaspoonful of chopped parsley.
The yolks of 2 eggs.
2 tablespoonfuls of cream.
A few drops of lemon juice.
1 gill of white sauce (_see_ Sauces).
Some mashed potatoes.
A few green peas.
Pepper and salt.
_Method._--Fry the cutlets in the butter, sprinkling the mushroom,
shalot, and parsley under and over them.
When the cutlets are cooked, remove them from the pan and pour in the
white sauce and cream.
Stir briskly over the fire.
Then add the yolks of the eggs; let them thicken in the sauce, but be
careful not to curdle them.
Take the pan off the fire, and add the lemon juice and seasoning as
required.
Dish the cutlets on a border of mashed potatoes.
Pour the sauce over them, and put a few nicely cooked peas, or other
appropriate vegetables, in the middle.
Fillets of Beef à la Béarnaise.
_Ingredients_--7 or 8 nice little fillets.
1½ oz. of butter.
Mashed potatoes.
½ pint of brown sauce (_see_ Sauces), or good gravy.
Some good _Béarnaise_ sauce (_see_ Sauces).
_Method._--Fry the fillets in the butter.
Dish them on a border of mashed potatoes.
Pour brown sauce or gravy round them, and put the _Béarnaise_ sauce in
the middle of the fillets.
Rabbits à la Tartare.
_Ingredients_--1 rabbit.
Some browned bread-crumbs.
1 egg.
½ pint of Tartare sauce (_see_ Sauces).
_Method._--Cut the rabbit into joints.
Dry them well.
Egg and bread-crumb them.
Put them on a greased baking-sheet, with pieces of butter on them.
Bake for half an hour, being careful not to dry them up too much.
Pour the sauce on a dish and pile up the rabbit in the middle of it.
Chicken à la Tartare.
Proceed as in the foregoing recipe, substituting a chicken for a rabbit.
Pigeons Stewed à l'Italienne.
_Ingredients_--3 pigeons.
1 piece of carrot, turnip, and onion.
1 pint of stock.
1 sprig of parsley, thyme, and marjoram.
1 bay leaf.
If possible, 1 or 2 tomatoes.
1 wineglass of sherry.
2 oz. of butter.
1 oz. of flour.
Some mashed potatoes.
A _macédoine_ of vegetables.
_Method._--Have the pigeons trussed as for stewing.
Cut them in two, and fry them in the butter.
Then remove the pigeons, and fry the vegetables.
Stir the flour, and when that is a little brown, pour in the stock or
sherry. Put in the pigeons and stew gently until they are tender.
Dish them in a circle on a border of mashed potatoes.
Strain the gravy over, and put a _macédoine_ of vegetables in the
centre.
Croustards à la Reine.
_Ingredients_--Some puff pastry.
A little _quenelle_ meat (_see_ Quenelles of Veal).
1 gill of white sauce.
3 oz. of cold chicken minced.
1 oz. of cooked ham minced.
2 or 3 button mushrooms finely chopped.
2 tablespoonfuls of cream.
A little thick white sauce.
Ham or truffle for decoration.
_Method._--Line some little tartlet tins with some puff paste, put a
piece of dough in each, and bake them.
Mix the chicken, ham, and mushrooms with the white sauce and cream. Add
pepper and salt to taste.
Remove the paste cases from the tins, take the dough from the middle,
and fill them with the chicken mixture.
Cover the top of each with the _quenelle_ meat spread like butter, put
them into the oven for a few minutes to cook the _quenelle_ meat.
When dishing them up, spread a little thick white sauce on the top of
each, and ornament them with ham and truffle.
Sweetbreads à la Béchamel.
_Ingredients_--1 dozen lambs' heart sweetbreads.
1¼ pint of veal stock.
1 oz. of butter.
1 oz. of flour.
A small piece of carrot, turnip, and onion.
1 sprig of parsley.
2 tablespoonfuls of cream.
A slice of lean ham.
A few drops of lemon juice.
Some mashed potatoes.
A few green peas nicely boiled.
A little finely-chopped cooked ham.
Some parsley or truffle.
Pepper and salt.
_Method._--Trim the sweetbreads, and soak them in cold water for two
hours.
Then throw them into boiling water, and simmer them gently for five
minutes.
Soak them again in cold water for twenty minutes.
Then put them in a stewpan with the stock, carrot, turnip, onion,
parsley, and ham.
Simmer gently until the sweetbreads are quite tender.
Then remove them, and add to the stock the flour mixed thoroughly with
butter.
Stir and boil well, to cook the flour.
Add the cream, lemon juice, and seasoning.
Strain the sauce through a fine strainer or tammy-cloth.
Dish the sweetbreads in a circle on a border of mashed potatoes.
Pour the sauce over them.
Put on each sweetbread a tiny pinch of finely-chopped parsley, ham, or
truffle; or use all three, placing them alternately.
The green peas should be put in the centre of the dish.
Braised Sweetbreads.
_Ingredients_--2 calves' sweetbreads.
1 pint of strong second stock.
A piece of carrot, turnip, and onion.
1 sprig of parsley, thyme, and marjoram.
1 bay leaf.
Some larding bacon.
Some carrots and turnips cut in fancy shapes.
_Method._--Soak the sweetbreads in cold water for quite two hours.
Then put them in boiling water, and simmer them for ten minutes to make
them firm.
Soak them again in cold water for twenty minutes, and then lard them
nicely.
Put the vegetables, cut in pieces, in the bottom of a stewpan.
Lay the sweetbreads on them, and pour in the stock; it should come half
way up the sweetbreads.
Cover them with buttered paper, and put the lid on the stewpan.
Simmer gently until the sweetbreads are tender.
Then put them on a baking-tin, and put them in the oven to brown.
Strain the stock they were cooked in into a large saucepan, and boil it
rapidly down to a glaze.
Put the sweetbreads on a hot dish, and pour the glaze over.
Carrots and turnips may be cut in fancy shapes, and nicely boiled to
garnish the dish.
If preferred, the sweetbreads can be cooked without being larded; a
slice of very thin bacon being laid on the top of each.
If a proper braising-pan is used, the sweetbreads need not be browned in
the oven.
Lambs' sweetbreads can be cooked the same way. One dozen will be wanted
for a small dish.
Sweetbreads à la Parisienne.
_Ingredients_--1 dozen lambs' heart sweetbreads.
1 pint of good second stock.
2 oz. of butter.
1 oz. of flour.
A piece of carrot, turnip, and onion.
1 sprig of parsley.
1 dessertspoonful of mushroom catsup.
1 wineglass of sherry.
A few drops of lemon juice.
Pepper and salt.
Some mashed potatoes.
Green peas nicely cooked.
_Method._--Trim the sweetbreads and soak them for two hours; throw them
in boiling water, and simmer them gently for five minutes; then soak
them in cold water for twenty minutes.
Simmer them in the stock until they are quite tender.
Then make the butter quite hot in a stewpan.
Fry the sweetbreads in it until nicely browned.
Remove them and fry the flour; then pour in the stock, and stir, and
cook well; add the catsup, wine, and lemon juice.
Dish the sweetbreads on a border of mashed potatoes, and pour the same
over them.
Put a garnish of nicely cooked green peas in the middle.
Minced Sweetbread.
_Ingredients_--The remains of dressed sweetbreads.
2 or 3 mushrooms.
Enough stock to moisten nicely.
1 teaspoonful of flour.
A slice of cooked ham.
A few drops of lemon juice.
1 oz. of butter.
Pepper and salt.
_Method._--Mince the sweetbreads, mushrooms, and ham.
Melt the butter in a stewpan, and fry the mushrooms in it.
Put in the flour, and mix it smoothly with the butter.
Then put in the sweetbread and ham, and enough stock to mix nicely.
Add lemon juice, pepper, and salt, to taste.
Make it hot, and then put the mixture into oiled-paper cases.
Sprinkle over the top of each a few browned crumbs and put in the oven
for a few minutes.
Fried Sweetbread.
_Ingredients_--1 dozen lambs' heart sweetbreads.
1 pint of good stock.
1 oz. of butter.
1 oz. of flour.
A few drops of lemon juice.
If liked, ½ wineglass of sherry.
Eggs and bread-crumbs.
Some mashed potatoes and green peas.
_Method._--Trim the sweetbreads, and soak them in cold water for two
hours.
Then throw them into the boiling stock, and simmer them for half an hour
or more until quite tender.
If possible, let them get cold in the stock.
Then egg and bread-crumb them, and fry them in a frying basket in hot
fat (_see_ French Frying).
To make a sauce, melt the butter in a saucepan.
Mix in the flour smoothly, pour in the stock, and stir and cook well;
add lemon juice, pepper, and salt to taste, and, if liked, a little
sherry.
Dish the sweetbreads on the potatoes; pour the sauce round them, and put
the peas in the centre.
The sauce should be made before the sweetbreads are fried, that there
may be no delay in serving.
If calves' sweetbreads are used, proceed in the same way, cutting them
in neat slices before frying.
Cutlets of Veal with Tomato Sauce.
_Ingredients_--2 lb. of fillet of veal.
2 or 3 oz. of butter, or some of the fat skimmed from the
stock-pot.
1 pint of tomato sauce.
¼ lb. macaroni, nicely stewed in milk and seasoned with
Parmesan cheese.
Some mashed potatoes.
1 uncooked tomato.
_Method._--Cut the veal into neat little cutlets, and fry them nicely in
the butter or skimming.
Dish them in a circle on a border of potatoes.
Pile the macaroni high in the middle.
Pour tomato sauce round, and garnish the macaroni with small strips of
uncooked tomato.
Beef Olives.