of finely chopped salt pork. Season with onion, salt, pepper, minced
parsley, and melted butter. Fill the cavity under the thick part of
the breast with as much stuffing as can be forced in and skewer into
shape. Roast, basting frequently with melted butter and drippings.
ROAST SHOULDER OF VEAL
Have the knuckle removed from a shoulder of veal and roast the fillet,
basting frequently with melted butter and the drippings. Garnish with
quartered lemons and parsley and serve with Oyster Sauce.
ROAST VEAL A L'ITALIENNE
Bone a loin of veal, stuff with seasoned crumbs, and tie into shape.
Season with salt and pepper, rub thickly with butter, and put it into
a roasting-pan with half a cupful of water. Cover and roast for two
hours, basting frequently. Drain the meat and brush it with the yolk
of an egg, beaten smooth with half a cupful of stock. Sprinkle thickly
with crumbs, grated cheese, and minced parsley, dot with butter, and
brown in a very hot oven. Serve with mashed potatoes or potato
croquettes.
BREAST OF VEAL BAKED
Rub a well-trimmed breast of veal with melted butter, season highly
with salt and pepper, and brown quickly in a hot oven. Pour over two
cupfuls of canned tomatoes and bake until the veal is well done. Serve
with the tomatoes as a garnish for the meat.
VEAL LOAF
Chop fine three pounds of raw veal. Mix with three eggs beaten with
three tablespoonfuls of cream or milk, four crackers rolled and
sifted, and pepper, salt, and sage to season highly. Shape into a loaf
and bake, covered in a little water, basting frequently with melted
butter. Serve either hot or cold.
BRAISED KNUCKLE OF VEAL
Have a three-pound knuckle of veal larded and brown it in pork fat,
seasoning with salt and pepper. Add stock to moisten and one cupful of
partially cooked lima beans. Cook for forty-five minutes, and serve
very hot.
VEAL IN CASSEROLE
Have lean veal cut into convenient pieces. Put into a buttered
casserole and cover with milk. Add a teaspoonful or more of finely
chopped parsley, cover, and simmer very slowly until done. It must not
boil. Thicken with a little flour cooked in butter, season to taste,
and serve.
JELLIED VEAL
Cover a knuckle of veal with cold water, bring to the boil, and simmer
for two hours, skimming as needed. Add a slice of onion, a blade of
mace, a dozen cloves, half a dozen pepper-corns, a pinch of allspice,
and half a nutmeg grated. When the meat falls from the bones, take out
the bones, shred the meat, and reduce the liquid by rapid boiling
until there is barely enough to cover the meat. Wet a mould with cold
water, put in the meat, add to the liquid the juice of a lemon and
salt and pepper to season, and pour over the meat. Let stand overnight
and serve cold.
KOENIGSBERGER KLOPS
Chop together three-quarters of a pound of veal and one-quarter pound
of fresh pork. Soak three slices of stale bread in cold water, wring
dry, and add to the meat. Add salt, pepper, and minced parsley to
season. Shape into small balls, cover with cold water, bring to the
boil, and simmer gently for half an hour. Strain the cooking liquor
and reduce by rapid boiling to a pint. Cook together one tablespoonful
each of butter and flour, add the cooking liquid, and cook until
thick, stirring constantly. Take from the fire, add the yolks of two
eggs well-beaten and two tablespoonfuls of capers with a little of the
caper vinegar. Pour over the klops and serve.
VEAL AND OYSTER PIE
Cut into small pieces one pound of the neck of veal, cover with cold
water, and cook slowly for an hour. Add two or three slices of salt
pork cut into dice, a chopped onion, a tablespoonful of minced
parsley, and salt and pepper to taste. Make a cupful of Cream Sauce in
a separate pan, pour into the veal, and cook for twenty minutes
longer. Pour into a baking-dish, cover the top with a layer of raw
oysters, dredge with salt and pepper, cover with pastry, and bake for
half an hour. Serve either hot or cold.
VEAL CROQUETTES
Chop fine cold cooked veal and season with salt, pepper, paprika,
celery salt, grated onion, and minced parsley. Mix with a little very
thick Cream Sauce and cool. Shape into croquettes, dip in egg and
crumbs, and fry in deep fat. Serve with a border of green peas.
MOCK TERRAPIN
Reheat cold cooked veal, cut into dice, in Cream Sauce. Take from the
fire and add an egg beaten with a tablespoonful of sherry. Add also
two or three hard-boiled eggs coarsely chopped and a little minced
parsley. Heat, but do not boil. Season with salt and red and white
pepper, and serve.
_CHICKEN_
BROILED CHICKEN
Have young chickens cleaned and split down the back. Break the joints,
season with salt and pepper, and rub with melted butter. Broil for
twenty minutes and serve very hot.
FRIED CHICKEN
Clean and cut up two spring chickens, season with salt and pepper, and
fry brown in butter with a chopped onion and a dozen fresh mushrooms.
Pour over a wineglassful of white wine, and a cupful of stock. Add
two cupfuls of canned tomatoes which have been rubbed through a sieve,
and a tablespoonful of minced parsley. Thicken with flour browned in
butter, heat thoroughly, season to taste, and serve.
FRIED CHICKEN WITH GREEN PEPPERS
Clean and joint two spring chickens, fry brown in butter, and put into
the oven to finish cooking. Seed and shred six sweet peppers and boil
in salted water until soft. Drain, and add to the chicken. Pour over
two cupfuls of cream, bring to the boil, thicken with a little flour
cooked in butter, and serve.
BREADED FRIED CHICKEN
Clean and cut up a young chicken, dip in beaten egg, then in seasoned
crumbs, and fry brown in fat to cover. Serve with Cream Sauce to which
minced parsley has been added.
CHICKEN STUFFED WITH OYSTERS
Fill a chicken with drained oysters which have been seasoned highly
with salt, pepper, and melted butter. Sew the chicken up in
cheese-cloth and boil, allowing twenty-five minutes to the pound. Take
off the cloth, pour over a Maitre d'Hotel Sauce, and serve.
CHICKEN STEWED WITH ASPARAGUS
Clean and cut up a chicken, season with salt and pepper, and brown in
butter. Dredge with flour and sprinkle with minced parsley. Boil two
bunches of asparagus in salted water until tender but not broken. Put
a lump of butter and a tablespoonful of cream into a saucepan and put
half of the asparagus on it. Sprinkle with pepper, lay the pieces of
chicken upon it, cover with the remainder of the asparagus, dot with
butter, pour over a cupful of cream, and cook slowly until done. Serve
with small squares of fried bread or with toast points.
SPANISH CHICKEN STEW
Clean and joint two spring chickens. Brown in butter and add five
sliced onions, a can of tomatoes, four cloves of garlic, two
tablespoonfuls of butter, a pod of red pepper without the seeds, and
salt to taste. Cook slowly for forty-five minutes, adding stock or
water if necessary to keep from burning. Take out the pepper and the
garlic, add a can of peas, and simmer for fifteen minutes longer.
Thicken the gravy with two tablespoonfuls of flour rubbed smooth with
a little cold water and the yolk of an egg well-beaten.
FRICASSEE OF CHICKEN
Clean and cut up the chicken, and brown in butter with a sliced onion
and a carrot. Season with salt and pepper, dredge with flour, add
three cupfuls of stock or water, and cook until the sauce thickens,
stirring constantly. Add a cupful of canned tomatoes and simmer until
the chicken is done. Add a can of mushrooms cut in pieces, and a
little minced parsley. Heat thoroughly and serve.
FRICASSEE OF CHICKEN WITH BISCUIT
Sift together four cupfuls of flour, four teaspoonfuls of
baking-powder, and a pinch of salt. Work into it half a cupful of
butter, and add enough milk to make a soft dough. Roll out, cut into
biscuits, and bake. Cook two chickens, cleaned and cut up, in water to
cover, seasoning with salt and pepper. When very tender, thicken the
liquid with flour cooked in butter. Stir constantly. Split the
biscuits and cover a serving platter with them. Pour over the chicken
and serve.
CHICKEN PIE
Clean and cut up a chicken, boil until tender, cool, and remove the
bones. Line a buttered baking-dish with a rich biscuit dough, and put
in half of the chicken, seasoning with butter, pepper, and salt. Add a
layer of hard-boiled eggs cut in slices, and the rest of the chicken.
A few potato balls cut with a French vegetable cutter, and boiled
until nearly done may be added. Add enough of the water in which the
chicken was boiled to fill the dish, cover with a biscuit crust which
has a large hole in the centre for the steam to escape, brush with the
beaten white of egg, and bake for half an hour or more.
CHICKEN POTPIE
Clean and cut up the chicken. Put a small plate in the bottom of the
kettle, put in the chicken, cover with hot water, and season with
butter, pepper, and salt. Sift together three cupfuls of flour and
three teaspoonfuls of baking-powder. Mix with enough milk or water to
make a very thick batter. Drop the batter by spoonfuls into buttered
patty pans, place in steamer, cover and steam over another pan of
boiling water. Skim out the chicken, arrange on a platter, and thicken
the gravy while stirring with flour blended with a little cold milk.
Pour over the chicken and dumplings and serve.
ROAST CHICKEN
Stuff a chicken with highly seasoned crumbs to which a few chopped
chestnuts have been added. Sew up, and lard the breast with thin
strips of bacon. Roast and serve with Cream Sauce to which chopped
cooked oysters have been added.
CURRIED CHICKEN
Clean and cut up a chicken and boil it until tender in water to cover.
Drain the chicken and brown in butter with two small onions sliced.
Sprinkle with two teaspoonfuls of curry powder, pour over the water in
which the chicken was boiled, heat thoroughly, and thicken while
stirring with a tablespoonful of flour rubbed smooth with a little
cold water. Take from the fire, add the beaten yolk of an egg, and
serve with a border of boiled rice.
CHICKEN A LA CREOLE
Clean and cut up a young chicken, season with salt and pepper, and fry
brown in hot fat with two thinly sliced onions. Dredge with flour and
add one cupful each of white stock and stewed and strained tomatoes.
Cook until it thickens, stirring constantly, and simmer the chicken in
it until tender, adding more stock if needed. Add a tablespoonful of
tarragon vinegar, salt and pepper to season, and a cupful of cooked
and broken macaroni. Serve very hot with a garnish of parsley.
CHICKEN A LA JEAN
Clean and disjoint the chicken. Fry brown in an iron kettle, using
equal parts of butter and olive-oil for fat. When brown, season with
salt and pepper, pour in a cupful of stock, cover, and cook slowly
until done, adding more stock if required. Dredge with flour and turn
the chicken slowly in the gravy until the gravy is thick. Take up the
chicken, strain the gravy over it, garnish with parsley, and serve.
CHICKEN IN CASSEROLE
Put a small cleaned chicken into a casserole with a dozen peeled
onions, two bay-leaves, a cupful of carrot cut into dice, a small
turnip chopped fine, and two stalks of celery cut into small pieces.
Fill the casserole half full of boiling stock, cover, and cook in a
hot oven for an hour and a half, basting frequently. When the chicken
is half done, add salt and pepper to season. Serve in the casserole.
Either fresh or canned mushrooms may be added.
JELLIED CHICKEN
Have a chicken cleaned and cut up. Cook in boiling water to cover
until the meat falls from the bones. Take out the bones, remove the
skin, season with salt and pepper, and arrange in a mould. Reduce the
liquid by rapid boiling and add to it a package of soaked and
dissolved gelatine, pepper and salt to season highly, and the juice of
a lemon. Pour over the chicken and cool on ice. Serve with a garnish
of hard-boiled eggs and parsley.
MAYONNAISE OF CHICKEN
Clean and disjoint the chicken, and boil until tender in water to
cover. Cool in the water in which it was boiled and remove the skin
and fat and bones. Keep the pieces of chicken as large as possible.
Arrange on a platter, and pour over a stiff mayonnaise dressing.
Sprinkle with minced parsley, and garnish with lettuce leaves.
PRESSED CHICKEN
Have two chickens cleaned and cut up. Boil until the meat drops from
the bones, then drain, and chop it fine. Reduce the liquid by rapid
boiling to a cupful. Add to it a heaping tablespoonful of butter, a
teaspoonful of pepper, a pinch of allspice, and an egg well-beaten.
Mix thoroughly with the meat and press into a buttered mould. Cool on
ice and serve cold, garnished with slices of hard-boiled eggs and
parsley.
CHICKEN A LA WALDORF
Cut cold cooked chicken into dice. Reheat in two cupfuls of cream,
seasoning with salt and pepper. Thicken with the yolks of two eggs
beaten with two tablespoonfuls of Madeira. Mix thoroughly, and heat
but do not boil. Take from the fire, add a heaping tablespoonful of
butter, and serve.
CHICKEN CROQUETTES
Chop fine cold cooked chicken, and mix with a cupful of Cream Sauce.
Add two eggs well-beaten, seasoning to taste, and enough bread crumbs
to make the mixture very stiff. Cool, shape into croquettes, dip in
egg and crumbs, fry in deep fat, and serve with any preferred sauce.
CHICKEN AND MACARONI
Shred cold cooked chicken very fine. Arrange it on a buttered
baking-dish with alternate layers of cooked and broken macaroni,
seasoning each layer with butter, pepper, and salt. Moisten with
cream, cover with crumbs, dot with butter, sprinkle with cheese, and
bake brown. Serve in the baking-dish.
_DUCK_
BRAISED DUCKS WITH OLIVES
Partly roast a pair of ducks and put them into a saucepan with two
cupfuls of stock and two dozen pitted olives which have been rinsed in
boiling water. Cover and cook in the oven for half an hour, basting
frequently. Take up the ducks, skim off the fat, thicken the gravy
with a little flour and butter cooked together, pour the sauce over
the ducks, and serve.
ROAST DUCK
Rub a prepared and cleaned duck with butter, dredge with flour, season
with salt and pepper, and roast, covered, in a hot oven. Make a gravy
of the drippings, adding stoned olives to it, and surround the duck
with a border of green peas.
_GOOSE_
ROAST GOOSE
Parboil for two hours, drain, and stuff with seasoned mashed potatoes.
Roast in a covered roaster with two cupfuls of water in the pan. When
done pour off the surplus fat, add enough water or stock to make the
amount of gravy required, thicken with browned flour and a little
butter cooked together, and season to taste.
_TURKEY_
JELLIED TURKEY
Put a tough turkey into cold water to cover, bring to the boil, and
cook until the meat slips from the bones. Remove the meat, chop it
fine, and return the bones to the stock. Simmer for two hours, and
strain through cheese-cloth. There should be two cupfuls of the
liquid. Add one package of gelatine that has been soaked and
dissolved, and season with salt, pepper, grated onion, lemon-juice,
and kitchen bouquet. Dip individual moulds in cold water, and put a
slice of hard-boiled egg or pickled beet into the bottom of each one.
Put in a little of the jelly, and let harden. Fill the moulds nearly
to the brim with the minced and seasoned turkey, cover with the jelly,
and set away to cool. Serve with mayonnaise.
ROAST TURKEY STUFFED WITH CHESTNUTS
Boil a quart of Spanish chestnuts, peel, chop, and mash them. Mix to a
paste with melted butter, seasoning with salt and pepper, and stuff
the turkey loosely. Roast as usual, in covered roaster and serve with
Cranberry Sauce.
ROAST TURKEY STUFFED WITH OYSTERS
Make a stuffing of equal parts of bread and cracker crumbs rolled
fine. Season highly with salt, pepper, and melted butter, and add a
pint of raw oysters with their liquor. Add also two eggs well-beaten.
Stuff the turkey loosely, truss, and roast, in a covered roaster. Turn
over when brown on top. Make a gravy with the drippings, using browned
flour to thicken.
TURKEY CROQUETTES
Chop cold cooked turkey fine, season to taste, and mix with very thick
Cream Sauce. Season with salt, pepper, celery salt, and curry powder.
When cool and stiff shape into croquettes, dip in egg and crumbs, and
fry in deep fat. Serve with a border of green peas.
ESCALLOPED TURKEY
Reheat cold cooked turkey, cut small, in a Cream Sauce. Arrange in a
buttered baking-dish in alternate layers with seasoned crumbs, having
crumbs and dots of butter on top. Add also any bits of stuffing that
may remain. Add stock or gravy to moisten, sprinkle with crumbs, dot
with butter, and brown in the oven.
ESCALLOPED TURKEY AND SAUSAGE
Butter a baking-dish, and fill it with alternate layers of cold cooked
minced turkey and sausage. Fill the dish with stock or gravy to
moisten, cover thickly with crumbs, and pour over half a cupful or
more of cream or milk with which a well-beaten egg has been mixed.
Season with pepper and salt, dot with butter, and bake covered.
Sprinkle with minced parsley before serving.
ESCALLOPED TURKEY AND OYSTERS
Reheat cold cooked turkey, cut fine, in a Cream Sauce, seasoning with
salt, pepper, and grated nutmeg. Put into a buttered baking-dish with
alternate layers of drained oysters and seasoned crumbs and dots of
butter, and brown in the oven.
TURKEY LOAF
Chop fine the meat of a cold turkey, and to each cupful add one-third
of a cupful of cracker crumbs and one egg. Mix thoroughly and add
enough of the stuffing to season. Shape into a loaf, roll in cracker
crumbs, dot with butter, and bake for half an hour.
_PIGEON_
PIGEON PIE
Clean and cut up the pigeons. Cook until tender in boiling water to
cover, seasoning with salt, pepper, and chopped onion. Drain, and put
into each pigeon a hard-boiled egg, with salt, pepper, thyme, and a
little butter to season. Put into a deep baking-dish and strain over
them the liquid in which they were cooked. Add one cupful of cream,
one tablespoonful of butter, two tablespoonfuls of bread crumbs, one
tablespoonful of minced parsley, and a pinch each of thyme and salt.
Cover the pie with a rich crust, bake, and serve either hot or cold.
BROILED SQUABS WITH BACON
Clean the birds and split without detaching. Dip in seasoned oil,
broil, and serve on toast. Pour over melted butter, seasoned with
lemon-juice and minced parsley, and garnish with slices of fried
bacon.
TWENTY WAYS TO COOK POTATOES
BOILED POTATOES
Peel potatoes of uniform size and soak for half an hour in cold water.
Cover with boiling salted water and cook until tender but not broken.
Drain thoroughly and keep hot, uncovered, until dry and mealy. Or,
without peeling, let them stand in cold salted water for half an hour
before cooking. Season with salt, pepper, and butter if desired.
Minced chives or parsley may be added.
POTATO BALLS
Season a pint of hot mashed potatoes with salt, pepper, celery salt,
minced parsley, and butter. Add a little onion-juice if desired or a
beaten yolk. Moisten with a little milk or cream and add half of a
beaten egg if the yolk has not been used. Shape into smooth round
balls, brush with the remainder of the egg, and bake on a buttered tin
until brown. Or, dip in egg and crumbs and fry in deep fat. The celery
salt may be omitted.
BAKED POTATOES
Scrub potatoes of equal size, wipe dry, and bake for an hour in a hot
oven. Break the skins that the steam may escape. Peel before baking
if desired.
BAKED MASHED POTATOES
Mix together two cupfuls of hot mashed potatoes, half a cupful of
cream or milk, two tablespoonfuls of butter, the yolk of one egg, and
the whites of four, and salt and pepper to season. Beat very light,
folding in the stiffly beaten whites last. Turn into a buttered
baking-dish, brush with the beaten yolk of egg, and brown quickly. Or,
arrange mashed potatoes in layers in a buttered baking-dish,
alternating with lumps of butter and grated Parmesan cheese. Have
cheese and butter on top. Brown in the oven and serve in the same
dish.
BROWNED POTATOES
Peel and parboil potatoes of equal size. Drain and put into a
baking-dish or into the pan with a roast and bake until brown, basting
with butter or drippings. They may be dredged with flour before
baking.
CREAMED POTATOES
Cover the potatoes with cold salted water, bring gradually to the
boil, and cook slowly. Cool in the refrigerator. When ready to serve,
peel and chop very fine, and reheat in hot butter, seasoning with
salt, black pepper, and cream. Cover and let stand for ten minutes
before serving.
POTATO CAKE
Mash boiled potatoes, season with salt and pepper, dredge with flour,
and moisten with a very little milk. Butter a frying-pan, and shape
into a flat cake to fit it. Cover and cook slowly until done, then dot
the top with butter, and brown in the oven. The milk may be omitted
and the potato shaped like an omelet. Fry brown, turning once.
POTATO CROQUETTES
Mix together two cupfuls of hot mashed potatoes, two teaspoonfuls of
butter, one-third cupful of grated cheese, and salt, cayenne, and
grated nutmeg to season. Add the yolks of two eggs beaten with two
tablespoonfuls of cream, mix thoroughly, and shape into croquettes.
Dip in flour, then in beaten egg, then in crumbs, and fry in deep fat.
DUCHESS POTATOES
Beat the yolk of an egg and add to it enough well-seasoned hot mashed
potatoes to make a stiff mixture. Shape into balls, put into a shallow
buttered baking-pan, brush with the well-beaten white of the egg, and
brown in the oven.
POTATO FLAKES
Butter a baking-dish and press hot boiled potatoes into it through a
colander or potato ricer, having first sprinkled the potatoes with
salt and pepper. Put into the oven for a few minutes and serve. Or,
sprinkle with crumbs, pour over a little melted butter, and brown in
the oven.
POTATOES JULIENNE
Cut peeled and sliced potatoes into thin match-like shreds. Soak for
an hour in cold water, drain, dry thoroughly, and fry in deep fat in a
frying-basket. Sprinkle with salt and serve. These are sometimes
called Shoestring Potatoes.
HASHED BROWN POTATOES
Peel and chop fine enough raw potatoes to make a pint. Heat two
tablespoonfuls of beef drippings in a frying-pan, add the potatoes,
sprinkle with salt and pepper, add two tablespoonfuls of stock or hot
water, cover and cook slowly until soft, then more rapidly until
brown. If more liquid is required, add a little stock or water or
cream. When a crisp crust is formed, loosen at the edges, and turn
like an omelet.
HASHED CREAMED POTATOES
Peel raw potatoes, chop fine, and put into a buttered baking-dish with
alternate layers of well-seasoned Cream Sauce, sprinkling each layer
of potatoes with salt, pepper, minced parsley, and onion-juice. Have
sauce on top. Sprinkle with crumbs, bake for half an hour, and serve
in the baking-dish.
LYONNAISE POTATOES
Slice two small onions and fry in butter. Reheat with six or eight
boiled potatoes sliced thin or cut into dice. Season with salt and
pepper, cook until brown, sprinkle with minced parsley, and serve. A
few drops of vinegar or a teaspoonful of lemon-juice may be added.
MASHED POTATOES
Peel potatoes and soak for an hour in cold water. Drain, cover with
fresh cold water, adding a teaspoonful of salt. Boil, put through a
potato ricer, season liberally with butter, moisten slightly with milk
or cream, and add pepper and salt to taste. If desired, add a little
celery salt. Beat thoroughly and serve; or, put into the serving-dish,
score the top into squares with a knife, pour over a little melted
butter, and brown in the oven.
BOILED NEW POTATOES
Scrape off the skins, or rub off with a coarse cloth. Soak for an hour
in cold water, drain, cover with cold salted water, and bring to the
boil. Cook for half an hour, drain, sprinkle with salt, and dry for
two or three minutes before serving. Add a little melted butter if
desired. Or, pour over a cupful of cream or milk, which has been
boiled with a heaping tablespoonful of butter. Or season with salt,
pepper, minced parsley, melted butter and cream; a sprinkle of
carraway seed may be added, or, serve with Hollandaise Sauce.
CREAMED NEW POTATOES
Rub the skins from new potatoes with a coarse cloth. Cook until done
in boiling salted water, pour over a Cream Sauce, and, if desired,
sprinkle with minced parsley. Old potatoes, boiled whole, may be
served in the same way.
POTATOES O'BRIEN