of inferior meat, there is no better way of using it than by dressing
it in the Brabant way, which is rather expensive. Clean and cook some
mushrooms, and when fried lightly, add them and their liquor to your
beef, cut up in small pieces, but not minced. Add pepper, salt, a dust
of spices, or an onion with three or four cloves in it, and a half
bottle of good red wine. Stew all together for at least twenty minutes,
take out the onion and cloves, and serve in the dish it was cooked in
which should be an earthenware pot.
[_Pour la Patrie._]
A MUTTON SALAD
Cut some slices of cold mutton or lamb, removing every bit of fat and
skin that you can, unless that destroys the firmness of the slice.
Prepare a salad of lettuce, and if you cannot give a mayonnaise sauce,
add to the lettuce plenty of sliced cucumber, for that keeps the mutton
moist. Put the salad on each slice and roll the meat over as tightly as
you can. Lay the rolls closely together in a dish and sprinkle a very
little salad dressing over them. This way of doing meat is very useful
for taking to picnics, or for taking on a long journey.
[_Pour la Patrie._]
SAUSAGE PATTIES
Half a pound of sausage meat of any kind that you like. Make some rounds
of paste, lay the meat on half of each round and fold over. Steam for
quarter of an hour, or stew in plenty of gravy.
[_Pour la Patrie_.]
SAUSAGE AND POTATOES
Roll some cooked sausage meat in mashed potatoes, making a roll for
each person. Brush the potatoes over with milk and put them to bake till
nicely browned. Decorate with gherkins on each roll of butter.
[_Pour la Patrie_.]
RAGOUT OF COLD MEAT
Take any cold meat that you have, free it from fat and skin and cut it
in rounds like a five-franc piece. If you have some lean bacon or ham,
a little of that should be added. I should tell you first of all to put
some rice on to boil in boiling water. Make a sauce of flour and butter
in a pan, adding gravy if you happen to have it, but failing that, use
water and vinegar in equal parts to thin it; season with pepper and salt
and a small spoonful of anchovy sauce. When the sauce is heating, put in
the meat and cover the pan, let it all heat for twelve minutes and then
place meat and sauce in the middle of a dish. By this time the rice may
be tender. Drain it well and put it as a border to the stew.
[_Aimee._]
A QUICKLY MADE STEW
Put a piece of butter in a stewpan, with an onion cut in pieces, a few
cloves, salt and pepper, a tablespoonful of shredded parsley, and if you
have it some good gravy or meat juice and water. Throw into the sauce
some cold meat, preferably underdone, and after it has simmered for
fifteen minutes take a cut onion and rub with it the bottom of the
dish that you are going to use. Take a good glass of red wine, such as
Burgundy and mix it with the yolk of an egg, stir this into the stew and
serve up in a couple of minutes.
[_Madame Groubet._]
GRENADINES OF VEAL
Take a fireproof dish, and after sprinkling it with breadcrumbs put in
it a layer of roast veal in slices, a layer of mashed potatoes, a layer
of veal kidney, partly cooked, and cut into pieces and lastly a layer
of potato. Cover the whole with a bechamel sauce into which you have
stirred some grated cheese; put it to bake in the oven. Then make a
brown sauce with any veal or kidney gravy that you have, and cook some
mushrooms in it with pepper and salt; the sauce is to be served with the
grenadine.
HOCHE POT
Slice an onion and fry it in butter till it is brown; add pieces of pork
and of mutton freed from fat and skin; cover them with water and throw
into it any kinds of vegetables that you may have; but particularly
sliced carrots and turnips and green cabbages; put it in the oven to
cook. In another saucepan boil some white haricot beans, salt, and
pepper, until they are tender, when they must be added to the stew with
a small quantity of the liquor that they have been boiled in.
PIGEON AND CABBAGE ROLLS
Take two pigeons, two cabbages, four slices of fried bacon, an ounce
of butter, a large wineglassful of sherry, and some gravy. Truss your
pigeons and cook them in butter for ten minutes in a fireproof dish.
Then take them out, cut them into neat pieces. Meanwhile have the
cabbages boiled in salted water. Drain them. Cut them in small pieces
and roll some up in each slice of bacon; lay the pigeons on top, pouring
over them the liquor they were cooked in and half the wine. Put all in
the oven for ten minutes--pour in the rest of the wine and leave for
another ten minutes before serving. If you have stock to add to this it
is an improvement, or put half a teaspoonful of meat extract to half a
pint of water.
[_Une refugiee_.]
REMAINS OF SAUSAGE
If you have a few inches of a big sausage cut it into as thick slices as
you can--fry them and lay them in a circle on a dish with a poached egg
on each. Little dinner breads are good when soaked in milk, stuffed with
sausage meat, and fried. It can be used to stuff cucumber, or eggplants,
but you should then crumble up the meat and bind it with the yolk of a
raw egg.
[_Mme. Georgette._]
SHOULDER OF LAMB A LA BEIGE
Braise your shoulder of lamb; that is, put it in a closely covered
stewpan, in a good brown sauce or gravy with the vegetables, to be
served with it. It is the lid being closed that makes the meat take some
flavor from the vegetables. To do it in the Belgian way, take some good
white turnips, wash them and scrape them, put small ones in whole, large
ones cut in half. Take some small cabbages, trim off without leaves, cut
them in half, remove the stalk, make a hollow in the center and fill it
with forcemeat of any kind; but sausage meat is good. Place the stuffed
cabbages round the meat to cook gently at the same time.
[_Madame Vershagen._]
FILLET OF BEEF À LA BRABANCONNE
Take a whole fillet of beef, trim it neatly and set it in a braising pan
to cook very slowly in some good brown sauce to which you have added a
pint of stock. Put in neatly shaped carrots and turnips and some balls
made of mashed potato already fried. Keep hot in two sauceboats a puree
of Brussels sprouts and a puree of onions. These are prepared by cooking
the vegetables in water, then chopping fine, and rubbing through a sieve
with cream, or with a little good milk, pepper, and salt. To serve
the fillet, lay it on a dish with the carrots and turnip, potato cakes
round; pour over it the rest of the brown sauce from the pan; then add
in heaps the onion puree and the sprouts puree.
[_Madame Vershagen._]
STEWED BEEF
An inferior part of beef may be made to taste excellent if it is
braised; that is, simmered with the cover on slowly, in company with
onions (already fried) and well washed pieces of carrots and whole
turnips. Put on also some small cabbages cut in halves, and if you can
give it, a glass of good red wine.
[_Une refugiee._]
BEEF AND APRICOTS
Stew your beef, say three pounds of steak, in some gravy, adding to a
pint of liquor a level teaspoonful of white sugar. Throw in a handful of
the dried apricots, but be sure you wash them well first. This dish is
generally accompanied by leeks, first blanched for a few moments, and
then put in the stew. Flavor with salt, pepper, and the rind of half
a lemon which remove before you serve the stew. For English taste the
sugar could be omitted.
[_Seulette._]
FOR AN INVALID
This must be begun at least three hours before it will be required.
Take two ounces of pearl barley, wash it well, and put it in cold water
enough to cover it, for an hour. Take a pound of good steak, shred it
in small pieces, and put it in an enameled saucepan with a quart of cold
water and a sprinkle of salt. Strain the water from the barley and add
this last to the meat, and let it simmer for two hours. Then strain off
the liquor and pound the meat and barley in a mortar, rub it through
a sieve; when it is a smooth puree put it back into the pan with its
liquor and a gill of cream. Let it simmer again for a moment and serve
it in a cup with a lid to it.
[_Madame A. F._]
INVALIDS' EGGS
Cut out some rounds of bread a good deal larger than a poached egg would
be. While these are frying, make a puree of Brussels sprouts. Boil them
till tender, squeeze in a cloth. Rub them through a sieve and make into
a very thick puree with cream, pepper and salt. Poach a fresh egg for
each crouton, and slip it on, very quickly, put some of the green puree
round, and serve under a hot cover.
A SWEET FOR THE CHILDREN
If you have some little breads over, cut each one in four, soak the
pieces in milk sweetened and flavored with vanilla, for three hours.
When they are well soaked roll them for a moment in grated and dried
breadcrumbs, and dip them for a moment in boiling fat, just as you would
do croquettes. Sift some white sugar over them and serve very hot.
[_Madame M._]
QUINCE CUSTARD
When you have quince preserves by you this is a quickly prepared dish.
Make a good custard with a pint of rich milk, four eggs and a little
essence of almonds and two ounces of powdered sugar. Put your quince
preserve at the bottom of a fireproof circular dish and fill up with
custard. Put it to bake for half or hour or till set. When set add some
more quince (heated) on the top with some chopped almonds and serve hot.
The same dish can be done with apples, which should be stewed, flavored
with the rind of a half lemon, and passed through a sieve. Apple puree
is put on the top in the same way, and it is decorated with some thin
lemon peel cut into stars.
[_Chef reconnaissant._]
YELLOW PLUMS AND RICE
Put half a pound of rice in hot milk till it has absorbed all it can and
is tender. Beat lightly the yolks of three eggs, beating in a lump of
fresh butter the size of a pullet's egg; add powdered sugar and the
whites of the eggs well beaten. Put the rice into this mixture and place
all in a mold. Cook it gently for twenty-five minutes. Meanwhile take
some very perfect yellow plums, skin and stone them and heat them in
half a bottle of light white wine that you have seasoned with a little
spice. Turn out the rice, put the yellow plums on the top and pour round
the sauce, strained through muslin. Very good cold.
BRABANT PANCAKE
Butter first of all your pancakes, and you should have proper pancake
saucers fit to go to table. Heat half a pint of sweetened milk and melt
a quarter of a pound of salt butter with it. When well melted pour it
into a basin and sprinkle in nearly three ounces of flour. Beat up the
yolks of three large or four small eggs and incorporate them, then add
the whites well beaten. Put a spoonful or two on each saucer and set to
bake in the oven for ten minutes and when done place each saucer on a
plate with a good lump of apricot jam on each. If you have no pancake
saucers, put the apricot preserve on one half of each pancake and fold
it up.
[_Jean O._]
DELICIOUS SAUCE FOR PUDDINGS
To a large wineglassful (say a glass for champagne wine) of new Madeira
add the yolks only of two eggs. Put in a very clean enamel saucepan over
the fire and stir in powdered sugar to your taste. Whisk it over the
fire till it froths, but do not allow it even to simmer. Use for Genoese
cakes and puddings.
[_Madame Groubet._]
FRUIT JELLIES
Jellies that are very well flavored can be made with fresh fruit,
raspberries, strawberries, apricots, or even rhubarb, using the
proportions of one ounce of gelatine (in cold weather) to every pound
of fruit puree. In hot weather use a little less gelatine. As the fruit
generally gives a bad color, you must use cochineal for the red jellies
and a little green coloring for gooseberry jellies. The gelatine is of
course melted in the fruit puree and all turned into a mold. You can
make your own green coloring in this way. Pick a pound of spinach,
throwing away the stalks and midrib. Put it on in a pan with a little
salt and keep the cover down. Let it boil for twelve minutes. Then put
a fine sieve over a basin and pour the spinach water through it. Strain
the spinach water once or twice through muslin; it will be a good
color and will keep some time. Orange and lemon jellies are much more
wholesome when made at home than those made from bought powders. To the
juice of every six oranges you should add the juice of one lemon, and
you will procure twice as much juice from the fruit if, just before you
squeeze it, you let it soak in hot water for three or four minutes.
[_Pour la Patrie_.]
STRAWBERRY FANCY
Take a slice or two of plain sponge cake and cut out rounds two inches
across. Then whip up in a basin the whites only of four eggs, coloring
them with the thinner part of strawberry jam. As a rule this jam is not
red enough, and you must add a little cochineal. Put the pink mixture in
high piles on the cakes.
[_Pour la Patrie._]
PINK RICE
This sweet is liked by children who are tired of rice pudding. Boil your
rice and when tender mix in with it the juice of a boiled beetroot
to which some sugar has been added. Turn it into a mold and when cold
remove it and serve it with a spoonful of raspberry preserve on the top
or with some red plums round it.
[_Pour la Patrie._]
MILITARY PRUNES
Take some of the best French preserved prunes, and remove the stones.
Soak them in orange curaçoa for as long a time as you have at your
disposal. Then replace each stone by a blanched almond, and place the
prunes in small crystal dishes.
[_Pour la Patrie._]
MADELINE CHERRIES
Take some Madeleine cakes and scoop them out to form baskets. Fill these
with stoned cherries both white and black that you have soaked in a good
liqueur--cherry brandy is the best but you may use maraschino. Place two
long strips of angelica across the top and where these intersect a very
fine stoned cherry.
[_Pour la Patrie._]
STRAWBERRY TARTLETS
It often happens that you have among the strawberries a quantity that
are not quite good enough to be sent to table as dessert, and yet not
enough to make jam of. Put these strawberries on to heat, with some
brown sugar, and use them to fill small pastry tartlets. Pastry cases
can be bought for very little at the confectioner's. Cover the top of
the tartlet when the strawberry conserve is cold with whipped cream.
[_Pour la Patrie._]
MADEIRA EGGS OR OEUFS À LA GRAND'MÈRE
Break the yolk of an egg in a basin and be sure that it is very fresh;
beat it up, adding a little powdered sugar, and then, drop by drop,
enough of the best Madeira to give it a strong flavor. This makes a nice
sweet served in glass cups and it is besides very good for sore throats.
[_Pour la Patrie._]
BUTTERFLIES
You will get at the confectioner's small round cakes that are smooth on
the top; they are plain, and are about two and one-half inches across.
Take one and cut it in halves, separating the top from the bottom. Cut
the top pieces right across; you have now two half moons. Put some honey
along the one straight edge of each half moon and stick it by that on
the lower piece of cake, a little to one side. Do the same with the
second half moon, so that they both stick up, not unlike wings. Fill the
space between with a thick mixture of chopped almonds rolled in honey,
and place two strips of angelica poking forward to suggest antennae. A
good nougat will answer instead of the honey.
[_Pour la Patrie_.]
CHERRY AND STRAWBERRY COMPOTE
Take half a pint of rich cream and mix with it a small glassful of
Madeira wine or of good brandy. Pick over some fine cherries and
strawberries, stoning the cherries, and taking out the little center
piece of each strawberry that is attached to the stalk. Lay your fruit
in a shallow dish and cover it with the liquor and serve with the long
sponge biscuits known as "langues de chat" (Savoy fingers).
[_Amitie aux Anglais._]
CHOCOLATE CUSTARD
To make a nice sweet in a few minutes can be easily managed if you
follow this recipe. Make a custard of rich milk and yolks of eggs,
sweeten it with sugar, flavored with vanilla, and if you have a little
cream add that also. Then grate down some of the best chocolate, as
finely as you can, rub it through coarse muslin so that it is a fine
powder. Stir this with your custard, always stirring one way so that no
bubbles of air get in. When you have got a thick consistency like rich
cream, pour the mixture into paper or china cases, sprinkle over the
tops with chopped almonds. There is no cooking required.
GOOSEBERRY CREAM WITHOUT CREAM
Take your gooseberries and wash them well, cut off the stalk and the
black tip of each. Stew them with sugar till they are tender, just
covered in water. Do not let them burn. If you have not time to attend
to that put them in the oven in a shallow dish sprinkled with brown
sugar. When tender rub them through a fine sieve at least twice. Flavor
with a few drops of lemon juice, and add sugar if required. Then beat up
a fresh egg in milk and add as much arrowroot or cornflour as will lie
flat in a salt spoon. Mix the custard with the gooseberries, pass it
through the sieve once more and serve it in a crystal bowl.
[_Mdlle. B-M._]
CHOCOLATE PUDDINGS
Make some Genoese cake mixture as you would for a light cake, and pour
it into greased molds like cups. You can take the weight of one egg in
dried flour, butter, and rather less of sugar. Beat the butter and sugar
together to a cream, sprinkle in the flour, stirring all the time,
a pinch of salt, and then the beaten egg. When your little cakes are
baked, turn them out of the molds and when cool turn them upside down
and remove the inside, leaving a deep hole and a thin crust all round.
Fill up this hole with the custard and chocolate as above, and let it
grow firm. Then turn the cases right way up and pour over the top a
sweet cherry sauce. You may require the yolks of two eggs to make the
custard firm.
[_Mdlle. B-M._]
INDEX
Anchovy Biscuits
" Patties
" Rounds
" Sandwiches
Anchovies
" Mock
Apples, a new dish of
Apples and Sausages
Artichokes a la Vedette
Artichokes, Brussels
Asparagus a l'Anvers
Asparagus, To Cook
Aubergine or Egg Plant
Banana Compote
Beans, a Dish of Haricot
" Broad, in Sauce
Beef a la Bourguignonne
Beef a la Mode
Beef, Blankenberg
" Caretaker's
" Fillet of, a la Brabanconne
" Roast Rump of, Bordelaise Sauce
" Roasted Fillet of
" Stewed
Beef and Apricots
Beef Squares
Brussels Sprouts
Boeuf a la Flamande
Bouchees a la Reine
Brabant Pancake
Burgundy, Hot
Butterflies
Cabbage, Red
Cabbage and Potatoes
Cabbage with Sausages
Cabbages, Harlequin
Cake, Mocha
Calf's Liver a la Bourgeoise
Carbonade, Flemish
Carbonade of Flanders
Carbonades done with Beer
Carrots, Belgian
" Brussels
" Flemish
" Stuffed
Carrots and Eggs
Cauliflower a la Reine Elizabeth
Cauliflower and Shrimps
Cauliflower, Dressed
" Stuffed
Celeris au Lard
Cheese Fondants
Cheese Limpens
Cherry and Strawberry Compote
Cherries, Madeline
Chicken a la Max
Chicory
Chicory a la Ferdinand
Chicory and Ham with Cheese Sauce
Chicory, Stuffed
Children's Birthday Dish, The
Chinese Corks
Chou-Croute
Cod, Remains of
" The Miller's
Cordial, Hawthorn
Cream, Chocolate
" Rum
" Vanilla
Creme de Poisson à la Roi Albert
Croquettes of Boiled Meat
Croquettes of Veal
Croquettes, Cheese
" Potato
Cucumber à la Laeken
Cucumbers and Tomatoes
Custard, Chocolate
Cutlets, Imitation
Delicious Sauce for Puddings
Egg Plants as Souffle
Eggs à la Ribeaucourt
Eggs, a Difficult Dish of
" Belgian
" Country
" French
" Madeira or Oeufs à la Grand'mère
" Peasants'
" Poached, Tomato Sauce
" Stuffed
Eggs and Mushrooms
Endive, Flemish
Entrèe (Croque-Monsieur)
" Walloon
Fish
" a Brown Dish of
Fish, Filleted, with White Sauce and Tomatoes
" Remains of
" To Dress Coarse
Fish and Custard
Four Quarters
Frangipani
Fricadelle
Friday's Feast
Fritters, Apple
" Fruit
" Semolina
" Spinach
" Veal
Fruit Jellies
Gaufres from Brussels
Gingerbread, Belgian
Gooseberry Cream without Cream
Haddock a la Cardinal
Haddocks, Baked
Hake and Potatoes
Ham with Madeira Sauce
Ham, York, Sweetbreads, Madeira Sauce
Hare
" Hunter's
Haricots, Red
Herring and Mayonnaise
Herrings, Dutch
Hoche Pot
Hoche Pot Gantois
Hoche Pot of Ghent
Hors d'Oeuvre
Hot Pot
Invalid, for an
Invalid's Eggs
Kid, Roast, with Venison Sauce
Kidneys and Lettuce
Kidneys with Madeira
Lamb, Shoulder of, à la Belge
Lavender Water
Leeks à la Liegeoise
Lettuce, Cooked
Mackerel, to Keep for a Week
Meat, Cold, Ragout of
" Scraps of
" To Use Up Cold
" To Use Up Remains of
Mutton, a Use for Cold
" Collops
" Loin of, in the Pot
" Ragout of
" Shoulder of
" Shoulder of, Dressed Like Kid
" Stew
" Stewed Shoulder of
Mushrooms à la Spinette
Mushrooms, Gourmands'
Oeufs Celestes, Hommage à Sir Edward Grey
Omelette, Asparagus
" Mushroom
" of Peas
" Rum
Ox Tongue
Ox Tongue a la Bourgeoise
Ox Tongue with Spinach and White Sauce
Pains Perdus
Pastry, Excellent Paste for
Peas, Flemish
Petites Caisses à la Furnes
Pigeon and Cabbage Rolls,
Pigeons, Fricassee of
Pigs' Trotters in Blanquette
Pineapple à l'Anvers
Pommes Château
Potato Dice
Potatoes, Chipped
" Surprise
Potatoes a la Brabanconne
Potatoes and Cheese
Potatoes in the Belgian Manner
Pouding aux Pommes
Prunes, Military
" Stewed
Puddings, Chocolate
Puffs for Friday
Purée of Chestnuts
Quince Custard
Rabbit
" Baked
" Flemish
" Laeken
Rabbit à la Bordelaise
Rice, Golden
" Pink
" Richelieu
" Saffron
Rice à la Conde
Rice with Eggs
Rissoles, Good
Riz Conde
Salad, Belgian
" Flemish
" Little Towers of
" a Mutton
" of Tomatoes
" Vegetable
Salads, Vegetable
Sauce au Diable
Sauce, Bearnaise
" Bordelaise
" Cream
" Dutch, for Fish
" Flemish
" Maître d'Hôtel
" Muslin
" Poor Man's
" The Good Wife's
Sausage and Potatoes
Sausage Patties
Sausage, Remains of
Skate, Stew
" Very Nice
Snowy Mountains
Soles, Filleted, au Fromage
Soufflé, Apricot
" Au Chocolat
" Baked
" Cheese
" Kidney
" Semolina
Soup, A Good Belgian
" A Good Pea
" Ambassador
" Another Sorrel
" Belgian Purée
" Carrot
" Cauliflower
" Chervil
" Cream of Asparagus
" Crecy (Belgian recipe)
" Fish
" Flemish
" Green Pea
" Hasty
" Immediate, or Ten Minutes
" Leek
" Mushroom Cream
" Onion
" Ostend
" Potage Leman
" Sorrel
" The Soldiers' Vegetable
" Starvation
" Tomato
" Tomato Puree
" Vegetable
" Waterzoei
Sparrows, Headless
Speculoos
Sprats, To Keep
Spinach à la Braconnière
Stew, A Quickly Made
Strawberry Fancy
Strawberry Tartlets
Sweet Drinks and Cordials Orgeat
Sweet for the Children, A
Tomato Rice
Tomatoes, à la Sir Edward Grey Hommage
Tomatoes and Eggs
" and Eggs, Two Recipes for
Tomatoes and Shrimps
Tomatoes in Haste
Tomatoes, Stuffed
" Stuffed with Beans
Veal, Breast of,
" Blanquette of
" Fricandeau of
" Grenadines of
" Grenadins of
Veal à la Crème
Veal à la Milanaise
Veal Cake,
" Excellent for Supper
Veal Cutlets with Madeira Sauce
Veal Liver Stuffed, or Liver à le Panier d'Or
Veal with Mushrooms, or the Calf in Paradise
Veal with Onions
Veal with Tomatoes
Yellow Plums and Rice