cracker crumbs, and put into a hot oven for ten minutes. Cook together
a heaping teaspoonful each of butter and flour, add one cupful of
tomato-juice, and cook until thick, stirring constantly. Season with
salt, pepper, grated onion, and sugar. Arrange the sardines on toasted
strips of brown bread, pour the sauce over, and serve.
BROILED SHAD
Prepare and clean the fish, split, and remove the backbone. Season
with salt and pepper, dip in oil, broil carefully, and serve with
Maitre d'Hotel Sauce.
BONED FRIED SHAD
Remove the head and tail, then take out the back and side bones. Cut
into convenient pieces for serving, season with salt and pepper, dip
in egg and crumbs, and fry in deep fat. Serve with any preferred
sauce.
BAKED SHAD
Bake a shad in a buttered baking-pan, adding enough boiling water to
keep from burning. Baste while baking with melted butter and
lemon-juice, seasoning with pepper and salt. Cook together a small
spoonful each of butter and flour until brown. Add slowly a cupful of
stock and cook until thick, stirring constantly. Take from the fire
and add the yolks of two eggs beaten with the juice of half a lemon.
Pour over the fish and serve.
BAKED SHAD STUFFED WITH OYSTERS
Rub a large cleaned fish with salt inside and out. Stuff with oysters
and seasoned crumbs made very rich with melted butter, and bake,
basting with melted butter and hot water. Thicken the gravy with flour
browned in butter, adding a little hot water or stock if necessary,
season with lemon-juice and catsup, and serve the sauce separately.
FRIED SHAD ROE
Parboil the roe for ten minutes in salted and acidulated water. Drain,
plunge into cold water, and cool. Drain, dip in beaten egg, then in
seasoned crumbs, and fry brown in deep fat. Serve with any preferred
sauce.
SHAD ROE BAKED IN TOMATO SAUCE
Boil the roe, drain, cool, and skin. Cook together for ten minutes one
cupful of canned tomatoes, one cupful of stock or water, a slice of
onion, and salt and pepper to season. Cook together two tablespoonfuls
of butter and one of flour, add the tomato, and cook until thick,
stirring constantly. Rub the sauce through a strainer. Put the roe on
a buttered baking-dish, season with salt and pepper, cover with the
sauce, and bake. Serve in the dish in which it was baked.
SHAD ROE WITH BROWN SAUCE
Soak a shad roe in water for half an hour, scald, drain, cool, and cut
in slices. Saute in butter and drain. Cook a tablespoonful of flour in
the butter, add one cupful of stock, and cook until thick, stirring
constantly. Season with salt, paprika, Worcestershire, and curry
powder; pour over the fish and serve.
BROILED SMELTS
Dip prepared smelts in lemon-juice and seasoned melted butter, then in
flour; broil in a double broiler, and serve with Tartar Sauce.
BAKED SMELTS
Remove the heads, split, dip in melted butter, then in flour. Put into
a buttered baking-pan, bake for ten minutes, sprinkle with cayenne and
lemon-juice, and serve.
SMELTS AU BEURRE NOIR
Roll the cleaned smelts in flour, saute in butter, and arrange on
fingers of buttered toast. Brown half a cupful of butter, add a
tablespoonful of vinegar, pour over the fish, and serve.
BROILED STURGEON STEAKS
Parboil sturgeon steaks for fifteen minutes, drain, wipe dry, season
with salt and pepper, and broil. Serve with melted butter or Maitre
d'Hotel Sauce.
BOILED TROUT
Tie a large trout in a cloth and boil it in salted and acidulated
water to cover, adding an onion, a stalk of celery, and a bunch of
parsley. When done, drain and keep warm. Stick blanched almonds into
the fish, sharp side down, and pour over a Cream Sauce to which
chopped hard-boiled eggs and parsley have been added.
BAKED TURBOT
Rub a small cleaned turbot with melted butter, sprinkle with minced
parsley, powdered mace, and salt and pepper to season. Let stand for
an hour and put into a buttered baking-dish. Brush with beaten egg,
sprinkle with crumbs, dot with butter, bake, and serve with any
preferred sauce.
TURBOT A LA CREME
Cook together three small spoonfuls each of butter and flour, add a
quart of cream, and cook until thick, stirring constantly. Season with
pepper, salt, minced parsley, and grated onion. Butter a baking-dish,
put in a layer of cold cooked turbot flaked fine, cover with sauce,
and repeat until the dish is full, having sauce on top. Sprinkle with
crumbs, dot with butter, and brown in the oven. Sprinkle with chopped
eggs and parsley.
BOILED WHITEFISH
Boil a large whitefish in salted and acidulated water, adding a bunch
of parsley and a sliced onion to the water. Drain, and serve with any
preferred sauce.
FRIED WHITEFISH
Clean and trim the fish and cut into convenient pieces for serving.
Dip in seasoned flour and saute in hot lard in a frying-pan.
BAKED WHITEFISH
Clean and split a large fish, remove the bone, and put in a buttered
baking-pan skin side down. Season with salt, cayenne, and lemon-juice,
sprinkle with crumbs, dot with butter, and bake. Serve with any
preferred sauce.
STUFFED WHITEFISH WITH OYSTER SAUCE
Make a stuffing of two cupfuls of bread crumbs, half a cupful of
chopped salt pork fried crisp, a chopped hard-boiled egg, half a
cupful of vinegar, and salt, pepper, butter, sage, and mustard to
season. Stuff the fish, place in a pie-tin, put into a steamer and
steam until done. Pour over a Cream Sauce to which cooked oysters and
a little lemon-juice and minced parsley have been added.
PLANKED WHITEFISH
Butter a fish-plank and tack a large cleaned and split whitefish on
it, skin side down. Rub with butter, season with salt and pepper, and
cook in the oven or under a gas flame. Put a border of mashed potato
mixed with the beaten white of egg around the fish, using a pastry
tube and forcing bag. Put into the oven for a few minutes to brown the
potato, and serve with a garnish of lemon and parsley.
JELLIED WHITEFISH
Boil two pounds of whitefish in salted and acidulated water, with four
bay-leaves, a tablespoonful of pepper-corns, and half a dozen cloves.
Take out the fish, strain the liquid, and reduce by rapid boiling to a
quantity barely sufficient to cover the fish. Add the juice of a lemon
and two ounces of dissolved gelatine. Flake the fish with a fork,
removing all skin, fat, and bone, mix with the liquid, pour into a
fish-mould, wet with cold water, and put on ice until firm. Serve cold
with Mayonnaise or Tartar Sauce.
BAKED FISH
Prepare a Cream Sauce, seasoning with grated onion, minced parsley,
and powdered mace. Take from the fire, add the yolks of two eggs, and
salt and pepper to taste. Put a layer of cold, cooked, flaked and
seasoned fish, into a buttered baking-dish, spread with the sauce, and
repeat until the dish is full, having sauce on top. Sprinkle with
crumbs, dot with butter, and brown in the oven. This may be baked in
individual dishes if desired.
BOUILLABAISSE
Cut into pieces and remove the bones from three pounds of fish, add
six shrimps or one lobster or two crabs, cooked, and cut into large
pieces; add one-half pint of olive-oil; fry lightly, and add one lemon
and two tomatoes, one onion, and one carrot, all sliced, one pinch of
saffron--as much as lies on a ten-cent piece,--a bay-leaf, and some
parsley. A bean of garlic is used, unless the casserole is rubbed with
it before cooking. Stir for ten minutes, add one cupful of stock and
one wineglassful of white wine or cider. Cook for fifteen minutes
longer, pour out into a bowl, place slices of toast in the casserole,
and cover with the fish and vegetables, allowing the sauce sufficient
time to soak into the toast, and adding salt and pepper to taste.
FISH CHOPS
Mix cold cooked fish with a little very thick Cream Sauce, and season
with lemon-juice and minced parsley. Shape into chops, dip in egg and
crumbs, and fry in deep fat. Stick a small piece of macaroni in the
small end of each chop to represent the bone. Serve with Tartar Sauce.
FISH A LA CREOLE
Chop an onion and a clove of garlic and fry in lard. Add three
tablespoonfuls of flour, cook and stir until brown, and add one can of
strained tomatoes. Have the fish cut into convenient pieces for
serving, dredge with seasoned flour, and saute in butter until brown.
Pour the sauce over, simmer until done, and serve.
ONE HUNDRED AND FIFTY WAYS TO COOK MEAT AND POULTRY
_BEEF_
BROILED SIRLOIN STEAK
Have the steak cut thick and trim off the tough end. Broil carefully
on a buttered gridiron, dot with butter, and serve.
BEEFSTEAK WITH FRENCH-FRIED ONIONS
Slice the onions thin, season with salt and pepper, and dredge
thoroughly with flour. Put into a frying-basket and plunge into deep
fat. Fry brown and crisp, drain, and serve with broiled steak.
STEAK BORDELAISE
Select a thick steak and broil carefully on a buttered gridiron. Chop
a peeled clove of garlic very fine, or grate it. It cannot be too
fine. Mix with three times the quantity of parsley finely minced and
made to a smooth paste with melted butter. Spread over the steak and
put in the oven for two minutes before serving.
BEEFSTEAK WITH OYSTER BLANQUETTE
Heat one quart of oysters with their own liquor, skim, and cook until
the edges of the oysters curl. Thicken with flour cooked in butter,
pour over a broiled steak, and serve very hot.
BEEFSTEAK WITH FRIED BANANAS
Broil the steak and put on the serving-platter. Dot with butter,
sprinkle with minced parsley, and surround with bananas cut into
quarters lengthwise and fried in butter. The bananas may be baked in
the oven, basting with butter and sugar.
FRIED HAMBURG STEAK
Season chopped raw beef with grated onion, salt, minced sweet pepper
and minced parsley. Mix with raw egg to bind and shape into flat
cakes. Roll in crumbs, saute in butter or drippings, and serve with
Tomato Sauce.
SPANISH STEAK
Chop two large onions fine and fry brown in butter. Fry a flank steak
in the same fat, seasoning with pepper only. Take up, put into a
buttered baking-pan or casserole, sprinkle with salt, spread with
onion, pour over a can of tomatoes, and add a green pepper seeded and
shredded. Cover tightly and cook slowly for an hour or more. Thicken
the remaining liquid with browned flour to make a gravy.
STEWED STEAK WITH OYSTERS
Have two pounds of rump steak cut into small squares. Fry brown in
butter, take up the meat, and cook a tablespoonful of flour in the fat
remaining in the pan. Add a cupful of water or stock and the liquor
drained from one pint of oysters. Cook until smooth and thick,
stirring constantly, and put the steak into the sauce. Cover and cook
until the steak is tender, then add a pint of oysters and cook until
the edges curl. Take from the fire, add a tablespoonful of
lemon-juice, and serve.
BRAISED FLANK STEAK
Pound a large flank steak flat. Make a dressing of seasoned crumbs and
chopped salt pork or suet, moistening with melted butter or beaten
egg. Spread on the steak, roll up, and tie in shape. Cut fine a
carrot, a turnip, an onion, and a small bunch of parsley. Spread the
roll of meat thickly with butter, season with pepper and salt and pour
over and cook slowly in a very hot oven. Rub the vegetables through a
sieve, skim off the fat, and make gravy, adding more stock or water if
required.
STUFFED FLANK STEAK
Pound a large flank steak flat. Make a stuffing of equal parts of
sausage meat and bread crumbs, seasoning with minced onion and thyme.
Roll up, tie into shape, brown in hot fat, cover with stock or water,
and let simmer for two hours. Skim and strain the gravy, thicken with
flour browned in butter or in a little of the fat, season with
mushroom catsup, and pour over the meat or serve separately.
STUFFED PRESSED STEAK
Pound a large round steak flat and tender. Spread with highly seasoned
stuffing, roll into shape, and sew tightly in cheese-cloth. Boil for
three hours, in salted water, take out and press under a heavy weight
until cold. Take off the cloth, cut in thin slices, and serve with
horseradish or made mustard.
ROAST BEEF
Have a rib roast of beef cut standing--that is, with the bones left
in. Put into a hot oven without seasoning and when the outside is
seared enough to prevent the escape of the juices, reduce the heat and
cook slowly until done, basting frequently with the dripping. During
the last half hour of cooking, dredge with salt, pepper, and flour.
Skim the drippings and thicken for gravy, adding more liquid if
required.
POT ROAST
Put a round of beef into a deep pot, add a small onion sliced, and a
cupful of boiling water. Cover and cook slowly, allowing ten minutes
to the pound. Take up the meat, rub with butter, dredge with flour,
and brown it in a hot oven. Strain the gravy left in the pan, season
with salt, pepper, and mushroom catsup, and thicken with flour browned
in butter. Pour over the meat and serve.
RECHAUFFE OF BEEF A L'ESPAGNOLE
Cook together a can of tomatoes, a chopped onion, half a dozen sweet
green peppers, seeded and cut into rings, and a tablespoonful of
butter. Simmer for an hour. Reheat in the sauce thin slices of rare
roast beef and thicken with one or two beaten eggs.
CANNELON OF BEEF
Chop fine two cupfuls of cold roast beef, season with salt, pepper,
and grated nutmeg, and moisten with beaten egg. Roll rich pie-crust
into an oblong shape, spread with the meat, roll up, fasten the ends
by pinching the pastry, rub with butter, and bake brown. Serve either
hot or cold.
MACARONIED BEEF
Break macaroni into short lengths and cook in boiling salted water
until tender. Drain, mix with Tomato Sauce and freshly grated Parmesan
cheese. Reheat slices of rare roast beef in a little stock, season to
taste, pour the macaroni over, and serve.
BEEF OLIVES
Cut rare roast beef into thin slices and wrap each one around a thin
slice of bacon. Fasten with toothpicks, and reheat in beef-gravy or
stock. If stock is used, thicken it with browned flour, and season to
taste.
RAGOUT OF BEEF
Put into a stewpan a pound of rare roast beef sliced thin, add three
onions sliced, and salt and pepper to season. Cover with boiling water
and simmer until the meat is very tender. Add half a cupful of
tomatoes, half a cupful of chopped mushrooms, and a few capers.
Thicken with flour rubbed smooth in a little cold stock or water,
season with curry powder, stir and simmer ten minutes longer. Serve in
a casserole.
JELLIED TONGUE
Boil a beef tongue very slowly in water to cover. Let cool in the
liquid, drain, skin, and cut into thin slices. Dissolve a package of
gelatine in one cupful of water. Heat thoroughly two cupfuls of the
cooking liquid, one cupful of stock, and three tablespoonfuls of
vinegar. Add two teaspoonfuls of sugar, two teaspoonfuls of beef
extract, and the dissolved gelatine. If there is not enough liquid to
cover the tongue, add boiling water to make the necessary quantity.
Strain through cheese-cloth. Wet a mould in cold water, pour in a
layer of the jelly, and when set, add a layer of the tongue. Repeat
until the mould is full. At serving time turn out and garnish with
parsley.
STEWED TONGUE WITH RAISINS
Boil a tongue in water to cover until it is so tender that a straw
will pierce it. Let cool in the water in which it was boiled, drain,
and remove the skin. The next day reheat the cooking liquid and let
it simmer for three hours with half a cupful of stoned raisins, and
the juice and grated peel of a lemon. Half an hour before serving
thicken the gravy with browned flour and simmer the tongue in it until
serving time. Pour boiling water over half a cupful of raisins and
when they have swelled, drain and add to the gravy. Pour the gravy
over the tongue and serve. If the sauce is too sour, add a little
sugar. This is a German recipe and well worth trying.
BEEF TONGUE A L'ITALIENNE
Cut a cold boiled tongue into strips. Chop fine three onions, fry in
butter, dredge with flour, add two teaspoonfuls of lemon-juice and a
cupful of mushrooms. Pour into a baking-dish, cover with crumbs, dot
with butter, and brown in the oven. Serve with spinach or spaghetti.
SPANISH STEW
Use a pound and a half of the ribs of beef. Put into a saucepan with
two quarts of cold water, bring to the boil, and cook for two hours.
Add a can of tomatoes, three large onions chopped fine, half a dozen
cloves, a pinch each of sage and celery seed, one-fourth of the peel
of an orange, two bay-leaves, a pod of red pepper, and two cupfuls of
boiling water. Cook for half an hour, strain, skim, and thicken the
gravy, season to taste, pour over the meat, and serve.
BEEF STEW WITH TOMATOES
Use three pounds of the round of beef and cut into small slices. Cover
with a can of tomatoes, add a chopped onion, and salt, pepper, and
powdered cloves to season. Cook slowly covered until the meat is done,
add a little mushroom catsup, and serve.
BEEF STEW WITH DUMPLINGS
Have three or four pounds of the neck of beef cut into convenient
pieces. Cover with cold water and add three each of carrots and
onions, sliced thin. Season with salt and pepper and minced parsley,
cover, and cook until the meat is nearly done. Sift two cupfuls of
flour with two heaping teaspoonfuls of baking-powder and a pinch of
salt. Add an egg well-beaten in enough milk to make a stiff batter.
Steam the dumplings in buttered patty pans in a steamer over boiling
water. Take out the meat and dumplings, thicken the gravy with flour
browned in butter, pour over, and serve.
TRIPE IN CASSEROLE
Cut a pound and a half of tripe into squares and put into a casserole.
Slice an onion and a carrot and fry in butter. Put into the casserole
with a clove, a bay-leaf, a sprig of thyme, a tablespoonful of minced
parsley, two cupfuls of stock, and half a wineglassful of white wine.
Cover and cook slowly until very tender. Serve in the casserole.
BRAISED BEEF
Use a solid piece from the round or shoulder and have it larded with
thin strips of salt pork. Slice an onion, a turnip, and a carrot. Lay
the meat upon the vegetables, add four cupfuls of boiling water, cover
the pan, and put into a hot oven. Allow twenty-five minutes to the
pound and when half done season with salt and pepper. Baste
frequently, and when the meat is done, add enough water or stock to
make the required quantity of gravy. Thicken with browned flour,
season to taste, pour over the meat, and serve. Beef ribs may be used.
BREADED LIVER
Have fresh beef liver cut into thin slices, cover with boiling water,
and let stand for ten minutes. Fry slices of bacon crisp and drain.
Season the bacon fat with black and red pepper, dip the liver into it,
then into bread crumbs, and fry in the bacon fat. Garnish the liver
with the fried bacon, and sprigs of parsley. Add to the fat in the pan
one tablespoonful of vinegar and two of tomato catsup. Pour over the
meat and serve.
LIVER ROLLS
Have fresh beef liver cut into thin slices. Cover with boiling water,
drain, wipe dry, remove the skin, and season with salt and pepper. Put
a thin slice of salt pork or bacon on each slice of liver, roll up and
fasten with a string. Brown in hot fat, dredge with flour, cover with
boiling water or stock, and cook for half an hour. Take off the
strings, season to taste, and serve, thickening the gravy more if
required.
ROASTED BEEF HEART
Stuff the heart with highly seasoned crumbs, mixing with a beaten egg
to bind. Season with salt and pepper, dredge with flour, and roast
covered for an hour and a half, basting frequently with melted butter
and water.
BEEF KIDNEY SAUTE
Chop an onion fine and fry brown in butter. Add a kidney which has
been soaked for five minutes in boiling salted water and cut into
squares. Cook for five minutes, sprinkle with flour, add a little
stock, cook until the sauce is thick, and serve immediately,
sprinkling with minced parsley.
STEWED BEEF KIDNEY
Cut the kidney into thin slices, season highly with pepper and salt,
and brown in hot fat. Dredge with flour, add a little boiling stock or
water, and when the sauce is smooth and thick, heat the kidneys in it.
Season with minced parsley and serve.
BEEF A LA NEWPORT
Cut fine one cupful of dried beef and heat thoroughly with one cupful
of canned tomatoes. Season with pepper, grated nutmeg, and chopped
onion. Add half a cupful of grated cheese and three well-beaten eggs.
Stir constantly until thick and smooth and serve on buttered toast.
DUTCH BEEF LOAF
Run twice through the meat-chopper a pound and a half of the round of
beef and a quarter of a pound of fresh pork. Add half a cupful of
stale bread crumbs soaked in stock or milk, half a cupful of canned
tomatoes, and celery salt, minced parsley, salt, red pepper, and
grated onion to season. Mix thoroughly, shape into a loaf, brush with
beaten egg, sprinkle with crumbs, and bake, basting with melted butter
and stock. Serve with Tomato Sauce.
SPICED BEEF LOAF
Chop fine three pounds of beef and half a pound of suet. Add two eggs
well-beaten, four tablespoonfuls of cream, a tablespoonful of butter,
two tablespoonfuls of summer savory, a teaspoonful of salt, and a
little red pepper. Add enough bread crumbs to make a stiff mixture.
Shape into a loaf, rub with butter, dredge with flour, and bake,
basting frequently. Cook for two hours or less and serve either hot or
cold.
CANNELON OF BEEF
Chop very fine two pounds of the round of beef. Season with grated
onion, lemon-peel, nutmeg, minced parsley, salt, pepper, melted
butter, and a pinch of powdered sweet herbs. Mix with a beaten egg
and shape into a loaf. Dredge with flour, roll in buttered paper, and
bake for half an hour, basting with melted butter and the drippings.
Remove the paper and serve with Tomato Sauce.
FRICADELLES
Chop fine a pound of beef and a pound of sausage meat. Add a cupful of
bread crumbs, two eggs well-beaten, two onions, finely chopped, and
salt, pepper, and thyme to season. Mix thoroughly, shape into small
flat cakes, saute in hot fat, and serve with Tomato Sauce.
SPICED ROUND OF BEEF
Put into a buttered saucepan six pounds of the round of beef, two
cupfuls of canned tomatoes, three sliced onions, half a dozen cloves,
a stick of cinnamon, and a pod of red pepper. Cover the meat with thin
slices of salt pork and pour over half a cupful of vinegar and one
cupful of water. Cover and cook in a moderate oven for five hours,
seasoning with salt when half done. Take up the meat, strain and skim
the cooking liquid, and thicken with flour browned in a little of the
fat.
BEEF A LA MODE
Have four pounds of the round of beef thickly larded. Brown in butter
and season with pepper. Add two bay-leaves, two cloves of garlic, two
shallots, three onions, and a calf's foot, split and cut into four
pieces. Cover and cook slowly for two hours. Add two or three carrots
cut into small pieces, and cook for an hour and a half longer. Ten
minutes before serving, add two tablespoonfuls of claret. Arrange on a
platter with the carrots around it and serve the gravy with it.
CREOLE HOT POT
Put two pounds of beef ribs into a saucepan with a tablespoonful of
drippings or butter. Add two chopped onions, a chopped clove of
garlic, half a dozen seeded and shredded green peppers, pepper and
salt to season, a pinch of thyme, a tablespoonful of vinegar, a dozen
raisins, a dozen olives, and a can of tomatoes. Cover and cook until
the meat falls from the bones. Take out the bones, thicken with flour
browned in butter, and serve on buttered toast.
BEEF PIE
Cut cold cooked beef into dice and reheat in gravy or in Brown Sauce.
Season with grated onion, salt, pepper, and Worcestershire and add a
few diced carrots. Line a buttered baking-dish with biscuit crust, put
in the meat, cover with crust, gash, brush with beaten egg, and bake
until thoroughly done. Serve very hot in the same dish.
CREAMED BEEF PIE
Reheat cold cooked chopped beef in a Cream Sauce, seasoning with
chopped onion and minced parsley. Put into a baking-dish, cover with
boiled rice or mashed potato, and bake. Serve very hot in the same
dish.
GERMAN BEEF BALLS
Chop very fine cold cooked beef. Season with salt, cayenne, minced
parsley, and grated onion. Add one-fourth the quantity of bread crumbs
and enough beaten egg to bind. Shape into balls or small flat cakes,
dredge with flour, and fry brown.
TURKISH BEEF STEW
Cut cold cooked beef into dice. Brown it in butter, take from the
fire, add four tablespoonfuls of tomato catsup, a chopped onion,
fried, a shredded green pepper, also fried, salt and black pepper to
season, and enough stock or gravy to moisten. Heat thoroughly and
serve in a border of boiled rice.
_MUTTON AND LAMB_
BROILED LAMB CHOPS
Trim the chops, put on a hot gridiron, and broil carefully. Serve with
a border of green peas, or around a mound of mashed potatoes.
LAMB CHOPS IN CASSEROLE