substituting for the garnishing one pint of green peas half an hour
before the stew is ready or, if canned peas, five minutes before
serving.
=707. Stewed Lamb and Flageolets.=--Proceed as directed for No. 701,
only using instead of the garnishing a pint of well-soaked and drained
flageolets, five minutes before serving.
=708. Stewed Lamb à la Parisienne.=--The same as for No. 701, using a
garnishing of one pint of raw Parisian potatoes (No. 986) half an hour
before serving.
=709. Stewed Lamb and String Beans.=--The same as for No. 701, only
substituting for garnishing, one pint of pared and cleaned string-beans
half an hour before serving.
=710. Stewed Lamb Louisiannaise.=--Proceed exactly as for No. 701,
substituting for garnishing one pint of fried sweet potatoes, when
serving, all around the dish.
=711. Stewed Lamb à la Créole.=--The same as for No. 701, adding for
garnishing two cut-up tomatoes, one cut-up green pepper, and one chopped
onion. Serve with a bouquet of cooked rice for a garnishing around the
dish.
=712. Lamb’s Kidneys, Colbert Sauce.=--Split open twelve kidneys, skin
them well, and place on a dish with a tablespoonful of sweet oil. Season
with a tablespoonful of salt, a teaspoonful of pepper, and half a
teaspoonful of nutmeg. Take six silver skewers (if none on hand, use
wooden ones), run each skewer through the centre of two kidneys (which
should never become detached), roll them in fresh bread-crumbs, and put
them to broil on a moderate fire for four minutes on each side. Place
them on a very hot dish on which has been previously poured a pint of
hot Colbert sauce (No. 190), and send to the table very hot.
=713. Lamb’s Kidneys, with Bacon.=--Proceed as for No. 712, but do not
roll them in bread-crumbs, and serve them with six slices of broiled
bacon (No. 754) and a gill of maître d’hôtel butter (No. 145).
=714. Stewed Kidneys With Cêpes.=--Pare, trim, and skin well twelve
kidneys. Cut them into slices, and cook for five minutes in a frying-pan
with an ounce of clarified butter, a tablespoonful of salt, and a
teaspoonful of pepper. Brown well; then add half a pint of Espagnole
sauce (No. 151), also four cêpes cut into pieces. Warm without boiling,
add the juice of half a lemon, and a teaspoonful of chopped parsley, and
serve.
All stewed kidneys are prepared the same way, with any other garnishing
required.
=715. Lamb’s Kidneys à la Diable.=--Skin and pare well twelve kidneys,
split them in two without separating the parts, and run the skewers
through as for No. 712. Broil them slightly for one minute on each side.
Mix together in a dish one teaspoonful of English mustard with two
tablespoonfuls of Parisian sauce, the third of a teaspoonful of cayenne
pepper, a teaspoonful of salt, and a like quantity of mignonette pepper.
Roll the kidneys well in this, then in bread-crumbs, and finish by
broiling them once more for three minutes on each side. Serve with a
gill of maître d’hôtel butter (No. 145) poured over the kidneys.
=716. Lamb Steak With Purée of Peas.=--Cut and saw off six small steaks
from a tender leg of lamb; pare and trim them nicely, flatten, and
season with a good tablespoonful of salt sprinkled over, and a
teaspoonful of pepper. Put a tablespoonful of sweet oil on a dish, roll
the steaks well in it, then broil them for five minutes on each side.
Place on a hot serving-dish half a pint of hot purée of peas (No. 49);
arrange the steaks over, and serve.
The steaks can be served with any other garnishing required.
=717. Lamb Steak, Sauce Piquante.=--The same as for No. 716, serving for
garnishing half a pint of hot piquante sauce (No. 203).
=718. Lamb Steak à l’Américaine.=--Proceed as for No. 716, and serve the
lamb steaks with six small pieces of fried hominy (No. 1035), also one
gill of hot Madeira sauce (No. 185) on the dish, and the steaks arranged
over, with six slices of broiled bacon over them.
A pinch of salt represents 205 grains, or a tablespoonful.
Half a pinch of pepper represents 38 grains, or a teaspoonful.
A third of a pinch of nutmeg represents 13 grains, or half a
teaspoonful.
PORK.
=719. Black Sausage, Mashed Potatoes.=--Take six black sausages (or
blood pudding); make four light incisions on each side of them with a
knife, then broil them for five minutes on each side. Neatly arrange a
pint of mashed potatoes (No. 998) on a hot dish; nicely dress the
sausages over, and serve. They also may be baked in a pan in the hot
oven for ten minutes.
=720. Suckling Pig, Apple Sauce.=--Thoroughly clean the interior of a
small, tender, suckling pig (reserving the liver); drain it well. Season
the interior with two pinches of salt, one good pinch of pepper, and the
third of a pinch of grated nutmeg. Chop up the liver very fine, and fry
it in a saucepan, with half an ounce of butter, for five minutes. Stuff
it with American forcemeat (No. 229), then sew up the aperture with a
kitchen-needle. Have a roasting-pan ready, sprinkle into it half a
cupful of cold water, then lay in the pig, so that it rests on its four
legs. Completely cover all around with a buttered paper, then put it
into a moderate oven, and let cook for two hours; baste it frequently,
while cooking, with its own gravy. Remove it to a hot dish, untie, skim
the fat from the gravy, and strain the lean part of it over the pig.
Serve with a pint of hot apple sauce (No. 168) in a separate bowl.
=721. Boiled Ham, plain.=--Select a nice, small, lean ham of about seven
pounds, and steep it in cold water during a whole night; take it out,
lay it on a board or table, dry it thoroughly in a cloth, then put it in
a saucepan and cover it with cold water. Let it boil for two hours, then
remove it from its stock, lift off the upper skin, trim it neatly, and
ornament artistically the large end bone with a pretty paper ruffle,
then serve it with any kind of sauce required for garnishing.
=722. Cold Boiled Ham, for family use.=--Proceed the same as for No.
721, but let the ham be thoroughly cooled off before serving.
=723. Roast Ham, Champagne Sauce.=--Boil a ham exactly as directed for
No. 721, making a few lengthwise incisions on the surface. Sprinkle the
top with a little powdered sugar; arrange it in a roasting-pan, then
place it in a slow oven for fifteen minutes. Serve with half a pint of
champagne sauce (No. 204).
=724. Roast Ham, with Corn à la Crême.=--The same as for No. 723,
serving with it one pint of hot corn à la crême (No. 963).
=725. Roast Ham, With Spinach.=--Proceed as for No. 723, only serving
with one pint of cooked hot spinach au jus (No. 943).
=726. Pig’s Cheek, With Spinach.=--Take two lean, smoked pig’s cheeks;
let them soak in cold water over night, then drain them well, and put
them in a saucepan, covering them with cold water. Let cook for one hour
and three-quarters; then lay them on a dish, drain well again, and lift
off the rind and skin which adheres to the tongue, then remove the
bones, and place the cheeks on a hot serving-dish. Garnish with one pint
of hot spinach au jus (No. 943); arrange the cheeks nicely on top, and
serve.
=727. Pig’s Feet à la St. Hubert.=--Split three good-sized, boiled pig’s
feet in two, place them on a deep dish, season with a pinch of salt,
half a pinch of pepper, and one tablespoonful of oil. Roll them well
together, and lay them in fresh bread-crumbs. Put them to broil for four
minutes on each side, and then serve with half a pint of hot piquante
sauce (No. 203), to which has been added a teaspoonful of diluted
mustard. Pour the sauce on the dish, and arrange the feet nicely upon
it.
=728. Pig’s Feet, Sauce Robert.=--Exactly the same as for No. 727,
serving with half a pint of hot Robert sauce (No. 192).
=729. Pig’s Feet, Sauce Piquante.=--The same as for No. 727, serving
with half a pint of hot piquante sauce (No. 203), omitting the mustard.
=730. Pig’s Feet, New York Style.=--The same as for No. 727, serving
them on six pieces of toast, with a gill of maître d’hôtel butter (No.
145) over the feet.
=Boston Style.=--Dip them in frying batter, then fry in a pan with two
ounces of butter on a moderate fire for ten minutes. Dress them on a hot
dish with a folded napkin, and serve with any sauce desired separately.
=731. Pig’s Feet à la Poulette.=--Put three boiled pig’s feet, cut in
two, into a saucepan with half an ounce of butter, let simmer for five
minutes, add a pint of poulette sauce (No. 598); heat without boiling
for five minutes, then serve with a little chopped parsley sprinkled
over.
=732. Stuffed Pig’s Feet à la Périgueux.=--To one and a half pounds of
boned turkey forcemeat (No. 813) add two minced truffles and half a
glassful of Madeira wine; mix well together in a bowl. Spread six pieces
of crépinette (a skin found in the stomach of the pig), the size of the
hand, on the table. Lay on each one a piece of forcemeat the size of an
egg; spread it well, and lay one-half of a boned pig’s foot on top (No.
734). Cover with another light layer of forcemeat, and finish each with
three thin slices of truffles. Cover the crépinettes so that they get
the form of envelopes; fold them up, and dip one after the other in
beaten egg, then in fresh bread-crumbs, and cook in a sautoire with two
ounces of clarified butter. Place a heavy weight on top of the feet, let
cook on a slow fire for twelve minutes on each side, and serve with half
a pint of hot Périgueux sauce (No. 191) on the dish, and the pig’s feet
on top.
=733. Stuffed Pig’s Feet, Madeira Sauce.=--Exactly the same as for the
above, only serving with half a pint of hot Madeira sauce (No. 185) in
place of the other.
=734. Boned Pig’s Feet.=--Take three boiled feet, cut them in two, put
them into boiling water for four minutes, then take them out. Drain
well, bone them, then put the flesh into a dry, clean cloth, and wipe
them thoroughly.
=735. Sausages, with White Wine.=--Brown a very finely chopped onion in
a sautoire with one ounce of butter. Moisten with half a glassful of
white wine, and add two country sausages; prick them slightly with a
fork, then cover the pan, and let cook for five minutes. Put in half a
pint of Espagnole sauce (No. 151), cook again for five minutes, and
serve with a little chopped parsley sprinkled over.
=736. Sausages à l’Anglaise.=--Place twelve country sausages on a
baking-tin; prick them a little, and separate them by twelve slices of
bread cut the same height as the sausages. Bake in the oven for twelve
minutes, baste them occasionally with their own juice, and serve with
half a pint of hot Madeira sauce (No. 185) in a separate bowl.
=737. Sausages à l’Italienne.=--The same as for No. 735, adding six
minced mushrooms to the sauce five minutes before serving.
=738. Sausages à la Bourguignonne.=--Take twelve country sausages, prick
them with a fork, and place them in a baking-dish. Put them in the oven,
and let cook for ten minutes; garnish a hot dish with a pint of hot
purée of red beans (No. 951); and arrange the sausages on top, then
serve.
=739. Sausages, with Cabbage.=--Procure a medium-sized white cabbage;
remove all the green leaves, and cut it into four square parts,
suppressing the centre stalks. Wash thoroughly in cold water, then drain
well in a cloth; when finished cut them into small pieces, and put them
into boiling, salted water for five minutes. Remove into cold water to
let it cool off moderately; take it out, drain in a colander, and put
the cabbage into a saucepan with a gill of fat from the soup-stock, or
an ounce of butter. Season with a good pinch of salt and half a pinch of
pepper, also a whole medium-sized onion, and a carrot cut into four
pieces. Put on the lid of the saucepan, remove to a moderate fire, and
let cook for thirty minutes. Take twelve country sausages, prick them
with a fork, add them to the cabbage, and let all cook together for
twelve minutes. Dress the cabbage on a hot dish, and decorate with the
sausages and carrots on top. Serve very hot.
=740. Sausages au Gastronome.=--Prick twelve nice, lean sausages with a
fork; put them in a tin baking-dish, and cook them for six minutes in
the oven. Add two raw eggs to a pint and a half of mashed potatoes, with
three tablespoonfuls of grated Parmesan or Swiss cheese, mix well
together, and lay it on a baking-dish. Place the sausages on top, put it
in the oven, and let cook for six minutes. When finished take them out,
and serve on a dish with half a gill of demi-glace (No. 185) thrown
over.
=741. Pork Tenderloin.=--Procure three good-sized pork tenderloins, pare
them neatly, remove the sinews, and cut each fillet lengthwise in two
without detaching; place in a sautoire with a tablespoonful of butter.
Season them one hour before cooking with two pinches of salt and one
pinch of pepper, and let them cook on the stove for six minutes on each
side. Arrange them on a hot serving-dish, and skim the fat from the
surface of the gravy. Add to the lean part half a cupful of broth (No.
99), letting it come to a boil, and mixing well with a spoon. Strain the
gravy over the fillets, and serve. Any sauce or garnishing desired may
be added to the tenderloins.
=742. Pork Andouillettes.=--Procure one and a half pounds of
andouillettes; cut them into six pieces, and make four slight incisions
on each side. Place them in a tin baking-dish, and put them in the oven
to cook for eight minutes. Remove them to a hot serving-dish, previously
placing thereon a pint of mashed potatoes, or a pint of hot purée of
peas, and place the andouillettes, nicely arranged, on top.
=743. Pork Chops, Plain.=--Take six thick pork chops, pare and flatten
them nicely, then season with a pinch of salt and a pinch of pepper one
hour before using them. Put them in a sautoire with one ounce of butter,
and let cook on the stove for six minutes on each side. Arrange the
chops on a hot dish, skim off the fat from the gravy, and add half a
cupful of broth to the lean part. Let come to a boil, strain over the
chops, and serve.
=744. Pork Chops, Broiled.=--These are to be prepared exactly the same
as for No. 743, only to the seasoning add one tablespoonful of sweet
oil, and roll in the chops well. Put them to broil for six minutes on
each side, then arrange them on a hot dish, and serve with a gill of hot
maître d’hôtel butter (No. 145), well spread over the chops.
=745. Pork Chops, Piquante Sauce.=--Proceed exactly as for No. 743,
serving with half a pint of hot piquante sauce over the chops (No. 203).
=746. Pork Chops, Sauce Robert.=--Same as for No. 743, sending them to
the table with half a pint of hot Robert sauce (No. 192) poured over the
chops.
=747. Pork Chops à la Diable.=--The same as for No. 743, but serving
with half a pint of sauce à la Diable (No. 198) over the chops.
=748. Pork Chops, Apple Sauce.=--Proceed as for No. 743, serving with
one pint of hot apple sauce (No. 168) in a separate bowl.
=749. Pork Chops à la Purée de Pois.=--The same as for No. 743, pouring
half a pint of hot purée of peas on the dish, and placing the chops
over.
=750. Pork Chops with Purée of Potatoes.=--Exactly the same as for No.
743, serving with a pint of purée of hot potatoes (No. 998) on the dish,
and the chops nicely arranged over.
=751. Roasted Fresh Pork.=--Take three pounds of fresh loin of pork;
season two hours before needed with two good pinches of salt and one
good pinch of pepper, well distributed. Put it into a roasting-pan with
half a cupful of water, place it in the oven, and let roast for fully
one and a half hours, being careful to baste it frequently with its own
gravy. Remove it to a hot dish, skim the fat from the gravy, strain the
lean part over the roast, and serve.
=752. Pork and Beans.=--Take a pint of white dry beans, soak them in
fresh water for six hours, then drain through a colander. Place them in
a saucepan, or preferably an earthen dish; season with one small pinch
of salt, half a pinch of pepper, one tablespoonful of either syrup or
brown sugar, and one medium-sized carrot cut in two. Take a pound and a
half of freshened salt pork (previously well-washed in fresh water),
make four incisions on each side, and place it in the vessel with the
beans; cover with the lid, and let cook all together, either on the
stove or in the oven, for two hours and a half. If it should get too
dry, moisten with a little broth. It will now be ready to serve. Place
the garnishing on a hot dish, and arrange the pork on top; the whole can
be returned again to the oven with a little powdered sugar sprinkled
over the top, leaving it in five minutes to give it a golden color; then
serve.
=753. How to Prepare Ham for Broiling and Frying.=--Procure a fine,
sound, smoked ham, weighing about twelve to thirteen pounds, selecting
it as lean as possible. With a sharp knife, begin cutting it carefully
at the end of the shank bone, between the bone and the string used for
hanging purposes, coming down on to the knuckle; follow the edge of the
bone, until the small edge-bone is fully reached, then make a straight
cross-cut from the bone, so as to separate it entirely. When this is
accomplished, put the bone part aside for soup, garnishing, scrambled
eggs, sauces, or any other needful purposes. Keep the ham hung up in a
dry place in a moderate temperature.
For broiling and frying.--Cut from the boneless part the necessary
number of slices desired to be used each time, as thin as possible,
always beginning from the side of the edge-bone. Pare off the skin
neatly from the slices, and arrange them on the broiler, then broil them
for two minutes on each side; take from off the fire, dress them on a
hot dish, and send to the table.
By preparing the ham as described in the above, it will always be crisp
and enjoyable. When frying, four minutes will be sufficient in very hot
fat.
=754. How to Prepare English Breakfast Bacon.=--Procure a fine, fresh
English breakfast bacon, and with a keen knife cut the under bones off;
pare both edges neatly, also the end (the opposite side to the string
which hangs it up). With the use of the same sharp knife, cut the
necessary number of slices desired for immediate use, and no more. Thin
slices are always preferable, so that the bacon, whether broiled or
fried, will be crispy and tasty. When cutting off the slices be careful
to avoid detaching them from the skin, also cut them crosswise, but
never lengthwise. Arrange the slices on the broiler, and broil on a
moderate fire for two minutes on each side; dress the crispy slices on a
hot dish, and serve immediately.
Four minutes will suffice for frying. See that the bacon is kept hanging
by the string in a dry, cool place, but never put it on the ice.
A pinch of salt represents 205 grains, or a tablespoonful.
Half a pinch of pepper represents 38 grains, or a teaspoonful.
A third of a pinch of nutmeg represents 13 grains, or half a
teaspoonful.
POULTRY.
=755. Chicken Roasted, Plain.=--Singe, draw, wipe nicely, and truss a
fine large chicken weighing three pounds. Cover it with a thin slice of
salt fat pork, and place it in a roasting-pan with two tablespoonfuls of
broth. Spread a very little butter over the breast, sprinkle on half a
pinch of salt, and put it in the oven to cook for fifty minutes. Baste
it frequently, and arrange it on a hot dish, untie, and decorate with a
little watercress. Strain the gravy into a sauce-bowl, and send it to
the table.
=756. Chicken Broiled With Bacon.=--Procure two very fine, tender,
spring chickens, singe, draw, wipe neatly, and cut the heads off, then
split them without separating. Place them on a dish, season with one
pinch of salt, half a pinch of pepper, and one tablespoonful of sweet
oil; turn them well in the seasoning. Put them to broil for nine minutes
on each side. Prepare six small toasts on a hot dish, arrange the two
broiled chickens over, spread half a gill of maître d’hôtel butter on
top (No. 145), and decorate with six thin slices of broiled bacon (No.
754); then serve.
=757. Chicken Pot-pie.=--Take one fine Philadelphia chicken, from three
and a half to four pounds, singe, draw, wipe well, and cut it into
twelve even pieces. Put these in a saucepan, and cover them with cold
water; leave them in for thirty minutes, then wash well, drain, and
return them to the saucepan. Cover again with fresh water, season with
two pinches of salt, one pinch of pepper, and a third of a pinch of
nutmeg; add a bouquet (No. 254), six small onions, and four ounces of
salt pork cut into square pieces. Cook for three-quarters of an hour,
taking care to skim well, then add one pint of raw potatoes, Parisiennes
(No. 986), and three tablespoonfuls of flour diluted with a cupful of
cold water. Stir until it boils, then let cook for ten minutes. Remove
the bouquet and transfer the whole to a deep earthen baking-dish;
moisten the edges slightly with water, and cover the top with a good
pie-crust (No. 1078). Egg the surface; make a few transverse lines on
the paste with a fork, and cut a hole in the centre. Bake it in a brisk
oven for fifteen minutes, then send to the table.
=758. Chicken Croquettes à la Reine.=--Make a croquette preparation as
for No. 276, with chicken and mushrooms; roll it into six cork-shaped
croquettes, dip each one separately in beaten egg, then in fresh or
rasped bread-crumbs, fry them in very hot fat for four minutes, then
drain them thoroughly, and place them on a hot dish over a folded
napkin. Serve with half a pint of hot sauce à la Reine (No. 623)
separately.
=759. Chicken Croquettes à la Périgueux.=--The same as for No. 758,
serving with half a pint of hot Périgueux sauce (No. 191) separately.
=760. Chicken Croquettes à l’Ecarlate.=--Exactly the same as for No.
758, serving with half a pint of hot sauce Ecarlate (No. 247)
separately.
=761. Chicken Croquettes à la Périgourdin.=--Prepare some forcemeat as
for croquettes (No. 276), composed of chicken, mushrooms, two truffles
cut into small square pieces, and bits of cooked smoked tongue, about
one ounce. Fry them for four minutes, then serve the six croquettes with
half a pint of hot Madeira sauce (No. 185). Add to it one chopped
truffle and six chopped mushrooms; let cook five minutes, and serve in a
separate bowl.
=762. Croustade of Chicken à la Dreux.=--Make six croustades (No. 264),
each one four inches and a half long by three inches in diameter. Take
three-quarters of a pound of white, boned, cooked chicken meat, cut in
half-inch pieces; add to them half a pint of Duxelle sauce (No. 189),
half a glassful of Madeira wine, and let cook together for four minutes.
Fill the six croustades with this, arrange them nicely on a hot dish
over a folded napkin, and serve.
=763. Croustade of Chicken Livers, au Madère.=--Prepare six croustades
as for No. 762, fill them with chicken livers stewed in Madeira wine
sauce (No. 767).
=764. Cromesquis of Chicken à la Richelieu.=--Make six cromesquis as for
No. 268, and serve on a hot dish with a folded napkin, decorating with a
little parsley-greens, and serving a pint of hot Richelieu sauce (No.
574) separately.
=765. Cromesquis of Chicken à la Reine.=--Exactly the same as for No.
764, serving with half a pint of hot sauce à la Reine (No. 623)
separately, and garnishing the dish with parsley-greens.
=766. Chicken Legs à la Diable.=--Detach the legs from three
medium-sized chickens; singe them slightly with a little alcohol lighted
on a plate, then put them into the soup-pot and let boil for ten
minutes. Remove them to a dish, cool them off thoroughly, then season
with a good pinch of salt, half a pinch of pepper, and a very little
cayenne pepper; add also two tablespoonfuls of Parisian sauce and half a
teaspoonful of ground English mustard. Now roll them well together, and
pass one after another into fresh bread-crumbs; put them to broil on a
moderate fire for four minutes on each side, then arrange them on a hot
serving-dish. Pour over one gill of hot sauce à la Diable (No. 198),
sprinkle a little chopped parsley on top, and serve very hot. The legs
can be served with any sauce or garnishing required.
Turkeys’ legs are prepared exactly the same way, only they should be
broiled six minutes on each side instead of four, and served with any
desired sauce or garnishing.