[Illustration:
_Seasoning
Suggestions_
]
[Illustration]
Lea & Perrins' Sauce is manufactured from the choicest ingredients
collected from various countries and scientifically blended under the
most sanitary conditions.
It has earned its world-wide reputation by always maintaining the
highest standard of quality through several generations.
Messrs. Lea & Perrins alone hold the recipe for manufacturing the
original Worcestershire Sauce, and the flavor and quality of their
sauce is the recognized standard throughout the world.
It is known in South Africa, in India, in far China and Japan, in South
America, in Canada, as well as America.
It stands on the tables of every-equipped dinning car, steamship
line, luxurious hotel and in millions of homes: the housekeeper also
uses it in cooking to give zest and unequalled flavor to the simple but
delicious dishes which she prepares at home.
Every bottle of the original Worcestershire Sauce bears their
signature, thus:
[Illustration: _Lea & Perrins_]
If Lea & Perrins' signature does not appear on the wrapper and label,
it is not the original Worcestershire.
When ordering sauce, order by the name "Lea & Perrins" and thus get the
original Worcestershire.
For additional copies of this book, write
_Lea & Perrins_
241 WEST STREET, NEW YORK, N. Y.
[Illustration]
_Seasoning
Suggestions_
Revealing the Chef's Seasoning
Secrets for Improving over One
Hundred and Fifty Dishes with
Lea & Perrins' Sauce
[Illustration]
_Lea & Perrins_
241 West Street, New York, N. Y.
Copyright, 1922, by John Duncan's Sons
New York, N. Y.
ALPHABETICAL INDEX TO RECIPES
Recipe Page
A Salad Dressing Made Without Oil, 29
An Uncooked Tomato Catsup, 30
Appetizer Dressing, 4
Apple Chutney, 31
Bacon Omelet, 22
Baked Bean Soup, 13
Baked Egg, 20
Basic Brown Dressing, 9
Basic Recipe for Croquettes, 15
Basic Sauce for Timbales, 17
Basic White Dressing, 10
Beef Stew, 18
Beet Ball Appetizer, 5
Bearnaise Dressing, 11
Casserole of Veal with Carrots and Peas, 19
Cauliflower Dressing, 10
Celery Dressing, 10
Cheese and Egg Filling, 26
Cheese and Mayonnaise Filling, 26
Cheese and Nut Filling, 26
Cheese and Pepper Filling, 26
Cheese and Tomato Rarebit, 25
Cheese Dressing, 10
Cheese Omelet, 22
Cheese Sandwich Fillings, 26
Cheese Souffle, 23
Chicken a la King, 25
Chicken Cutlets, 15
Chicken Souffle, 23
Chicken Timbales, 17
Chiffonade Mayonnaise, 28
Chow Chow, 32
Clam Chowder, 12
Consomme, 14
Cooked Salad Dressing, 29
Corn Chowder, 13
Corn Omelet, 22
Corn Soup, 14
Creamed Eggs, 25
Creamed Salmon, 25
Creamed Shrimps, 25
Other Creamed Dishes, 25
Creole Dressing, 9
Creole Oyster Gumbo, 14
Creole Rice, 23
Devilled Egg Appetizer, 5
Devilled Eggs, 30
Egg and Bacon Filling, 27
Egg and Olive Filling, 26
Egg and Pimento Filling, 27
Egg and Tomato Filling, 27
Egg Balls for Soup, 14
Egg Dressing, 11
Egg in Nest, 20
Egg Yolks in Soup Garnishing, 14
English Chowder, 12
Fish Chowder, 12
Fish Cutlets, 16
Fish Salads, 29
Fish Timbales, 17
Flaked Fish Filling, 27
Fluffy Mayonnaise, 28
Fluffy Omelet, 21
French Dressing, 29
Fried Eggs, 20
Fried Polenta, 19
Fruit Salad, 30
Grated Cheese Filling, 26
Green Mayonnaise, 28
Green Pepper Dressing, 29
Ham Omelet, 22
Ham Souffle, 23
Ham Timbales, 17
Hollandaise Dressing, 11
Italian Chowder, 13
Jelly Dressing, 10
Julienne Soup, 13
Kidney or Chicken Liver Omelet, 22
Lamb Kidney Stew, 19
Lea & Perrins' Clam Cocktail, 5
Lemon Dressings, 11 and 29
Macaroni and Cheese, 23
Macaroni Croquettes, 16
Macaroni Garnish, 14
Maitre de Hotel Dressing, 11
Mayonnaise Dressing, 28
Meat and Cheese Filling, 27
Meat and Mayonnaise Filling, 27
Meat and Tomato Filling, 27
Minced Meat Filling, 27
Mint Dressing, 11
Mushroom Appetizer, 5
Mushroom Catsup, 31
Mushroom Croquettes, 16
Mushroom Dressing, 9
Mushroom Souffle, 23
Mushroom Soup, 13
Mustard Relish, 32
New York Fish Chowder, 12
Olive and Pepper Souffle, 23
Olive Dressings, 9 and 29
Onion Dressing, 10
Oyster Dressing, 10
Oyster or Clam Appetizer, 5
Oyster Souffle, 23
Panned Oysters, 25
Peanut or Walnut Croquettes, 16
Pickle Dressing, 10
"Pigs in Blankets", 25
Plain Butter Dressing, 11
Plain Cuts of Meat Filling, 27
Plain Omelet, 21
Plain Souffle, 22
Poached Eggs, 20
Polenta, 19
Potato Chowder, 13
Potato Salad, 30
Ragout of Mutton or Lamb, 18
Red Mayonnaise, 28
Red Pepper Rarebit, 25
Red Pepper Relish, 31
Rice Croquettes, 16
Roasted Meat Loaf, 19
Rolled Sandwiches, 27
Roquefort Dressing, 29
Russian Mayonnaise, 28
Salmon Cutlets, 16
Sardine Appetizer, 5
Sardine Filling, 27
Sardine Omelet, 22
Scalloped Rice and Cheese, 23
Scrambled Eggs, 21
Shirred Egg, 21
Shrimp Appetizer, 5
Soft-Boiled Egg, 20
Spaghetti Soup, 13
Spanish Dressing, 10
Spanish Omelet, 22
Split Pea Soup, 13
Surprise Croquettes, 16
Sweet Potato Croquettes, 16
Tartare Sauce, 28
Tomato Appetizer, 5
Tomato Chutney, 31
Tomato Dressing, 9
Tomato Omelet, 22
Tomato Soup, 13
Veal Croquettes, 15
Vegetable Omelet, 22
Vegetable Salad, 30
Welsh Rarebit, 24
White Mayonnaise, 28
CONTENTS
Chapter Page
I The New Dinner Appetizer 4
Dishes Improved with Lea & Perrins' Sauce on the Table 6
Dressings and Gravies 7
II How to Improve Dressings and Gravies with Lea & Perrins'
Sauce 8
Different Kinds of Dressings 8
How and When to Season Dressings with Lea & Perrins'
Sauce 9
Brown Dressings 9
White Dressings 10
Drawn Butter Dressings 11
Miscellaneous Dressings 11
III Chowders and Soups 12
Garnishings for Soup 14
IV Croquettes, Timbales, Casseroles, Stews and Other Meat
Dishes 15
Timbales 17
Stews and Casserole Dishes 18
V Eggs, Omelets, Souffles, Creole and Rice Dishes 20
Omelets and Souffles 21
Rice and Creole Dishes 23
VI Chafing Dish Suppers 24
VII Sandwich Fillings 26
Cheese Sandwich Fillings 26
Egg Sandwich Fillings 26
Meat Sandwich Fillings 27
Fish Sandwich Fillings 27
VIII Salad Dressings and Salads 28
IX Catsups, Chutneys, Pickles and Home-Made Relishes 30
CHAPTER I
THE NEW DINNER APPETIZER
_Improved with Lea & Perrins' Sauce_
"But, isn't there something new to serve at the beginning of a dinner
in place of fruit, or soup, or oysters, or the now prohibited cocktail?"
Yes--there is--something new and delicious and different. It is the new
"dinner appetizer"--the piquancy and "punch" of which come from the
delicious appetizer dressing--seasoned with =Lea & Perrins' Sauce=.
This Appetizer Dressing is made by combining in the proper proportions,
the finest table catsup with the finest table sauce--=Lea & Perrins'
Sauce=--the original Worcestershire. It is the zest--the inimitable
flavor and the unequalled seasoning power--of =Lea & Perrins'
Sauce= which makes these new first courses for dinner worthy of the
"Dinner Appetizer" name.
These new Dinner Appetizers are not only inexpensive and easy to
prepare at home, but they seem to surround the home table with the
attractive and costly atmosphere of the most luxurious hotel.
A wine, cocktail, sundae or other glass is placed in the center of a
small plate. The appetizer--tomato, devilled egg, mushroom, shrimp,
beet or olive--is arranged on lettuce leaves on the plate around
the glass, and the glass is filled with the appetizer dressing.
These are placed with an oyster or other fork on a service plate at
each individual cover just before dinner is announced and create an
attractive and appetizing impression as each guest enters the dining
room. Each appetizer and lettuce leaf is dipped in the Appetizer
Dressing just before it is eaten.
To vary the arrangement of these dinner appetizers the Appetizer
Dressing may be served in a tomato shell, or a green pepper case from
which all seeds and pulp have been removed, or in a little cup cut from
bread, and fried in deep fat for forty seconds to brown and harden the
surface.
APPETIZER DRESSING
_Improved with Lea & Perrins' Sauce_
2 teaspoonfuls of =Lea & Perrins' Sauce=.
4 tablespoonfuls of tomato catsup.
For every individual service desired, use the above proportions of
=Lea & Perrins' Sauce= and tomato catsup. Add the =Lea &
Perrins'= to the catsup, blend well, and put in the ice-box to
chill.
Place this dressing in a chilled cocktail, sundae or other glass in
the center of a small plate and serve surrounding with crisp lettuce
leaves on which tomato, devilled egg, shrimp, sardine or other
attractive dinner appetizers have been arranged. The lettuce and
appetizers are dipped in the dressing with an oyster fork and eaten.
TOMATO APPETIZER
_Improved with Lea & Perrins' Sauce_
One tomato may be used for two services. Put the tomatoes in
a wire strainer and quickly dip in and out of boiling water.
Place immediately in cold water and peel. Place on ice to chill
thoroughly. When ready to serve, quarter each tomato and recut each
quarter into two or three parts, depending on the size. Arrange
these on crisp lettuce leaves around a cocktail, sundae or other
glass containing the Appetizer Dressing. Serve with an oyster fork.
Dip each tomato and leaf in the Appetizer Dressing just before
eating.
DEVILLED EGG APPETIZER
_Improved with Lea & Perrins' Sauce_
Use one hard-cooked egg for each individual service. Cut the egg in
half and remove the yolk to a bowl. Add 1 tablespoonful of grated
cheese, ¼ teaspoonful of salt and a drop of =Lea & Perrins' Sauce=
to each yolk of egg. Cream all together and refill egg white. Cut
each egg half into four quarter pieces and place on lettuce leaves.
Arrange the Appetizer Dressing in a glass in center of plate. Serve
with oyster fork.
BEET BALL APPETIZER
_Improved with Lea & Perrins' Sauce_
Cut small balls from a cooked beet with a fancy potato ball
cutter, or cut a small beet into quarters and recut each quarter
into suitable sizes. Place the cut beets in a bowl and cover with
vinegar. Chill. When ready to serve drain off vinegar and roll each
piece of beet in finely grated cheese. Arrange on lettuce with the
Appetizer Dressing in a glass in the center of the plate and serve
with an oyster fork.
SARDINE APPETIZER
_Improved with Lea & Perrins' Sauce_
Cut large canned sardines into pieces easily handled with an oyster
fork and arrange on lettuce with the Appetizer Dressing in a glass
in the center of the plate.
SHRIMP APPETIZER
_Improved with Lea & Perrins' Sauce_
Arrange small canned shrimps on lettuce leaves, place the Appetizer
Dressing in a glass at one side or the center of the plate and serve
with an oyster fork. Dip each shrimp and leaf in the Appetizer
Dressing just before it is eaten.
MUSHROOM APPETIZER
_Improved with Lea & Perrins' Sauce_
Remove the stems from fresh mushrooms, peel the caps and cook in
slowly boiling, salted water for ten or fifteen minutes. If canned
mushrooms are used, drain, remove stems and cook slowly in freshly
boiling, salted water for five minutes. Drain the mushrooms, cool
and place in ice box to chill. When ready to serve, arrange the
mushrooms on crisp lettuce leaves and place the Appetizer Dressing
in a glass in the center of the plate. Serve with an oyster fork.
Each mushroom and lettuce leaf are dipped in the dressing just
before eating.
LEA & PERRINS' CLAM COCKTAIL
_Improved with Lea & Perrins' Sauce_
25 clams with own juice.
4 cupfuls of water.
3 large stalks of celery.
Add the water and celery to the clams and juice and boil seven
minutes. Strain through fine cloth and cool. Serve in cups, adding
to each cup 1 teaspoonful of =Lea & Perrins' Sauce=.
NOTE.--Canned or bottled clam bouillon may be used in this recipe in
place of the clams. In this case, use only 2 cupfuls of water
and 2 cupfuls of the canned clam bouillon.
OYSTER OR CLAM APPETIZER
_Improved with Lea & Perrins' Sauce_
When oysters or clams are to be served on the half shell, place the
Appetizer Dressing in a small glass in the center of each plate.
Dishes Improved with Lea & Perrins' Sauce on the Table
COLD MEATS
Improved by adding
=Lea & Perrins' Sauce= at the table.
Cold Sliced Beef.
Cold Sliced Lamb.
Cold Sliced Mutton.
Cold Sliced Veal.
Cold Sliced Pork.
Cold Sliced Chicken, Turkey or Game.
HOT MEATS
Improved by adding
=Lea & Perrins' Sauce= at the table.
Steaks.
Roasts.
Lamb, Mutton and Pork Chops.
SALADS
Improved by adding
=Lea & Perrins' Sauce= at the table.
Egg Salad.
Tomato Salad.
Fish Salad.
Chicken and Veal Salads.
FISH
Improved by adding
=Lea & Perrins' Sauce= at the table.
Fried Shad or any Fried Fish.
Baked Fish.
Planked Fish.
Boiled Fish.
Broiled Fish.
SHELL FISH
Improved by adding
=Lea & Perrins' Sauce= at the table.
Oysters.
Clams.
Soft-Shell Crabs.
Boiled Crabs.
Devilled Crabs.
Lobster.
EGG DISHES
Improved by adding
=Lea & Perrins' Sauce= at the table.
Soft-Boiled Eggs.
Poached Eggs.
Baked Eggs.
Fried Eggs.
Omelets.
Soufflés.
DRESSINGS AND GRAVIES
IMPROVED WITH LEA & PERRINS' SAUCE IN THE COOKING
Appropriate Dressings and Gravies for Different Meats and Vegetables
BROWN DRESSINGS SHOULD BE SERVED WITH
Brown Gravy. Roasted Meats, Cold Meats,
Stewed Meats, Chopped Meats.
Creole Dressing. Roasted Pork, Pork Chops,
Broiled Fish, Croquettes, Rice.
Pickle Dressing. Steak, Fried Liver, Game.
Jelly Dressing. Roast Turkey, Duck, Goose or
other Game.
Mushroom Dressing. Steak, Fillet Mignon, Timbales,
Croquettes, Chicken.
Olive Dressing. Steak, Roast Duck, Baked
Fish, Game, Chicken, Omelets,
Croquettes.
Onion Dressing. Steaks, Meats, Croquettes,
Chopped Meats.
Spanish Dressing. Omelets, Rice, Cornmeal, Croquettes,
Fish Cakes.
Tomato Dressing. Macaroni, Rice, Beef Steak,
Croquettes, Fish Cakes.
WHITE STOCK DRESSINGS SHOULD BE SERVED WITH
Cauliflower Dressing. Boiled Chicken, Turkey or
other Poultry.
Celery Dressing. Broiled Fish, Chicken or Turkey.
Cheese Dressing. Macaroni, Hominy, Rice, Fish,
Vegetable Croquettes, Cauliflower,
Asparagus.
Oyster Dressing. Baked Fish, Croquettes,
Chicken or Game.
DRAWN BUTTER DRESSINGS SHOULD BE SERVED WITH
Plain Butter Dressing. Fish and Fresh Vegetables.
Egg Dressing. Fish or Vegetable Croquettes,
Macaroni, Rice.
Lemon Dressing. Shad, Shad Roe and other
Fish.
MISCELLANEOUS DRESSINGS SHOULD BE SERVED WITH
Bearnaise Dressing. Steaks and Game.
Maître de Hotel Dressing. Fish, Boiled, Baked or Fried.
Fresh Vegetables.
Hollandaise Dressing. Fish, Asparagus and Cauliflower.
Mint Dressing. Lamb and Cold Meats.
CHAPTER II
HOW TO IMPROVE DRESSINGS AND GRAVIES WITH LEA & PERRINS' SAUCE
After all, there are only a certain number of meats and fishes--and a
tiresomely small number, too, we often think. But the thing that makes
them seem more varied--the different feature of each is the dressing
or gravy that is served with them--the dressing which is made through
the inimitable flavor of =Lea & Perrins' Sauce=, a distinguishing
addition to the dish.
The zest, the piquancy, the keen edge which =Lea & Perrins' Sauce=
gives to a dressing or gravy has long been known and used to advantage
by the high-salaried chefs of our luxurious restaurants and hotels.
And now that the chef's secret is known, every homemaker has at her
fingers' ends the basic knowledge for creating from one or two recipes
an infinite variety of rich, delicious dressings that will transform
the plainest food and make the simplest home meal an appetizing repast.
Foods that are too dry can be bettered with a thin dressing--enhanced
by the addition of =Lea & Perrins' Sauce=; for more moist foods
a thicker gravy, also seasoned with Lea & Perrins' Sauce, should be
added. Plain dishes may be embellished, rich dishes "toned down" with
contrasting flavors.
But whether the dressing be thick or thin, mild or rich, the addition
of =Lea & Perrins' Sauce= improves beyond your expectation the
recipe wherein it is used. Its flavor cannot be imitated, and it has
never been equalled. It is the original Worcestershire--and the only
all-perfect seasoning.
=Lea & Perrins= are the sole manufacturers of the Original
Worcestershire Sauce. Be sure to add =Lea & Perrins' Sauce= to all
recipes.
DIFFERENT KINDS OF DRESSINGS
There are two big classes of dressings, brown and white. The brown
dressings are usually made with meat juices or extracts known as
"stock," or by first browning the flour which is used to thicken them.
The white or cream dressings are made with white stock, the water in
which vegetables, onion, celery, rice, chicken or mutton have been
cooked, milk or cream as the liquid ingredient, and thickened with
white flour. The brown dressings are more frequently served with meats,
poultry and game, the white or cream dressings with fish and vegetables.
Dressings are also named by the main ingredient from which they gain
their flavor, as Mushroom Dressing, Tomato Dressing, Mint Dressing,
Cheese Dressing.
Other dressings are classified by the ingredient with which they are
thickened, as Flour and Butter Dressings, Cornstarch Dressings, Egg
Dressings and Drawn Butter Dressings.
HOW AND WHEN TO SEASON DRESSINGS WITH LEA & PERRINS' SAUCE
To procure the full zest, piquancy and flavor of =Lea & Perrins'
Sauce= in seasoning any dressing or gravy, you must add the Lea &
Perrins' Sauce just before removing the dressing from the fire. If
the dressing must stand for any length of time, do not add =Lea &
Perrins' Sauce= until just before serving time.
The proportion of LEA & PERRINS' SAUCE to add to meat
dressings and gravies is, for an average taste, about two teaspoonfuls
of =Lea & Perrins'= to every cupful of dressing. To delicate
white stock dressings and vegetable sauces, in which the flavor of the
vegetable should dominate, use one-half of a teaspoonful of =Lea &
Perrins' Sauce= to every cupful of dressing.
When such vegetables as onion, bay leaf, carrots or other highly
seasoned vegetables are used in a sauce, they should be cooked in
the butter or fat with which the sauce is made before the liquid is
added. But if the vegetable which is used in the dressing is to be
retained in the sauce, it is frequently added after the dressing has
been completed. This is the case when chopped olives, asparagus tips,
mushrooms and other vegetables are used.
BROWN DRESSINGS
BASIC BROWN DRESSING
_Improved with Lea & Perrins' Sauce_
2 teaspoonfuls of =Lea & Perrins' Sauce=.
2 tablespoonfuls of butter.
3 tablespoonfuls of flour.
½ teaspoonful of salt.
1 cupful of brown meat stock or other liquid.[1]
Melt the butter, remove from fire and stir in flour until smooth;
reheat and again remove from fire. Slowly stir in the liquid, which
may be meat juice, stock, or bouillon broth. Return to fire and
allow sauce to boil for two or three minutes. Add the =Lea & Perrins'
Sauce=, and serve at once. This sauce is good with roasted meats,
croquettes or stews.
[Footnote 1: STOCK.--When brown meat stock or white vegetable stock
is mentioned in a recipe, it means the water in which the meat or
vegetable was cooked. In case of roasting or broiling, the juices,
which cook out of the meat are used.]
MUSHROOM DRESSING
_Improved with Lea & Perrins' Sauce_
Add ½ cupful of finely chopped, canned or fresh cooked mushrooms
to the Basic Brown Dressing. Cook for five minutes and serve with
croquettes, meat cakes, steak or chicken.
OLIVE DRESSING
_Improved with Lea & Perrins' Sauce_
Sauté ½ cupful of chopped olives in a little butter and add to the
Basic Brown Dressing just before serving. Serve with steak, roast
fowl or baked fish.
TOMATO DRESSING
_Improved with Lea & Perrins' Sauce_
Add an extra teaspoonful of =Lea & Perrins' Sauce= to the above
recipe and in place of the meat stock use the same amount of tomato
juice. Serve with meat or fish croquettes, macaroni or rice.
CREOLE DRESSING
_Improved with Lea & Perrins' Sauce_
To make this sauce, add 5 finely cut olives and ½ of a chopped
green pepper to the Tomato Dressing recipe and cook until well
blended. Serve with meats, fish or fish croquettes.
PICKLE DRESSING
_Improved with Lea & Perrins' Sauce_
Chop 2 small pickles into fine pieces and add to the Basic Brown
Dressing recipe together with 1 tablespoonful each of capers and
chives. Just before serving add an extra teaspoonful of Lea &
Perrins' Sauce if a very hot sauce is desired. Serve with steak,
fried liver or game.
JELLY DRESSING
_Improved with Lea & Perrins' Sauce_
Melt ¼ of a glassful of currant jelly over hot water, add 1
tablespoonful of lemon juice and add 1 cupful of Basic Brown
Dressing. Serve with roast turkey, chicken, goose or any preferred
game.
SPANISH DRESSING
_Improved with Lea & Perrins' Sauce_
To the butter with which the Basic Brown Dressing is made add 1
sliced carrot, 2 tablespoonfuls of chopped parsley and ½ of a
chopped onion. Cook well and finish cooking as usual. Serve with
meats, meat croquettes, fish or omelettes.
ONION DRESSING
_Improved with Lea & Perrins' Sauce_
To the butter or fat with which the Basic Brown Dressing is made,
add ½ chopped onion. Cook until the onion is brown, add the rest of
the ingredients and the =Lea & Perrins' Sauce=. Serve with meats,
particularly steak, croquettes or chopped meats.
WHITE DRESSINGS
BASIC WHITE DRESSING
_Improved with Lea & Perrins' Sauce_
1 teaspoonful of =Lea & Perrins' Sauce=.
2 tablespoonfuls of butter.
2 tablespoonfuls of flour.
¼ teaspoonful of salt.
1 cupful of white vegetable stock.
Melt the butter, add the flour and stir until smooth. Add the salt.
Remove from the fire and stir in the white vegetable stock (water
in which vegetables, celery, onion, rice, cereal or macaroni were
cooked) until smooth. Return to fire, let boil one minute and add
the =Lea & Perrins' Sauce= just after removing from the fire to
serve. Serve with vegetables--canned or fresh--rice or macaroni, or
vegetable croquettes.
CAULIFLOWER DRESSING
_Improved with Lea & Perrins' Sauce_
To the Basic White Dressing add 1 cupful of cooked cauliflower buds,
1 teaspoonful of lemon juice and just before serving 1 tablespoonful
of butter. Serve with reheated chicken, turkey or fish.
CELERY DRESSING
_Improved with Lea & Perrins' Sauce_
Use 1 cupful of the water in which celery has been cooked as the
stock in making the Basic White Dressing. Add to it 1 cupful of
chopped celery and serve with boiled fish or reheated chicken or
turkey.
CHEESE DRESSING
_Improved with Lea & Perrins' Sauce_
To 1 cupful of the Basic White Dressing, made with the water in
which rice was cooked, add ½ of a cupful of grated cheese and 2
extra teaspoonfuls of =Lea & Perrins' Sauce= just after removing
from the fire. Serve with macaroni, spaghetti, rice, hominy,
cauliflower, asparagus or potatoes.
OYSTER DRESSING
_Improved with Lea & Perrins' Sauce_
Heat 12 oysters until their edges begin to curl. Drain off the
liquor and use it in making the Basic White Dressing. If there is
not enough oyster liquor to make one cupful, add white vegetable
or cereal stock to it. Make the White Dressing as usual and when
ready to serve add the oysters finely chopped. Serve with baked or
boiled fish, or fish croquettes or roasted fowl. This also makes a
delicious sauce to pour over stewed celery or panned mushrooms.
DRAWN BUTTER DRESSINGS
PLAIN BUTTER DRESSING
_Improved with Lea & Perrins' Sauce_
1 teaspoonful of =Lea & Perrins' Sauce=.
6 tablespoonfuls of butter.
2 tablespoonfuls of flour.
½ teaspoonful of salt.
1 cupful of boiling water.
Melt 3 tablespoonfuls of the butter. Stir in the flour until smooth.
Add the salt. Remove from fire and add the boiling water slowly,
stirring smooth. Return to fire and boil for three minutes. Remove
from fire but keep pan on warm part of stove and beat in the rest of
the butter, adding it a teaspoonful at a time. This last part must
be done very carefully or a good butter sauce cannot be obtained.
Add the _Lea & Perrins' Sauce_. Serve with fish, cauliflower,
asparagus or other fresh vegetables.
LEMON DRESSING
_Improved with Lea & Perrins' Sauce_
Add 3 tablespoonfuls of lemon juice to the Plain Butter Dressing and
beat into it with the last of the butter the yolks of 2 eggs. Serve
with shad, shad roe or other fish.
EGG DRESSING
_Improved with Lea & Perrins' Sauce_
Add 2 hard-cooked eggs, cut into tiny pieces with a silver knife,
to the Plain Butter Dressing. Serve with macaroni, rice or fish
croquettes.
MISCELLANEOUS DRESSINGS
MAÎTRE DE HOTEL DRESSING
_Improved with Lea & Perrins' Sauce_
Cream 4 tablespoonfuls of butter; add ½ a teaspoonful of salt, 2
teaspoonfuls of finely chopped parsley, 2 teaspoonfuls of lemon
juice, creaming them into the butter very slowly. Last add 4 or
5 drops of =Lea & Perrins' Sauce= and cream in well. Serve with
broiled meats or fish.
BEARNAISE DRESSING
=Improved with Lea & Perrins' Sauce=
2 tablespoonfuls of =Lea & Perrins' Sauce=.
2 tablespoonfuls of chopped onion.
1 teaspoonful of vinegar.
2 egg yolks.
6 tablespoonfuls of butter.
1 tablespoonful of chopped parsley.
Cook the chopped onion in one teaspoonful of butter and add the
vinegar. Add another small piece of the butter, the well-beaten
yolks of the eggs and cook over hot water. Add the rest of the
butter slowly, a little at a time, beating the sauce constantly
until all has been added. Lastly add the chopped parsley and the
=Lea & Perrins' Sauce=. The sauce should be almost as thick as
mayonnaise dressing. It may be served either hot or cold, with
steak, fillet mignon or fish.
HOLLANDAISE DRESSING
_Improved with Lea & Perrins' Sauce_
1 teaspoonful of =Lea & Perrins' Sauce=.
6 tablespoonfuls of butter.
2 egg yolks.
¼ teaspoonful of salt.
½ cupful of boiling water.
Juice of ½ lemon.
Cream the butter, add the egg yolks, well beaten, one at a time,
and cream them thoroughly into the butter. Add the salt and boiling
water and cook over hot water, stirring constantly until the sauce
thickens; add the lemon juice last and remove from the fire. Add the
=Lea & Perrins' Sauce=. Do not cook the sauce too rapidly as there
is danger of it separating. If it does, remove at once to a pan of
cold water and beat vigorously. Serve with asparagus, cauliflower,
baked or boiled fish.
MINT DRESSING
_Improved with Lea & Perrins' Sauce_
Carefully pick a bunch of mint leaves from the stems and chop very
fine. Pour ¼ cupful of boiling water over them, add 2 tablespoonfuls
of sugar, cover and stand half an hour in a cool place. Add 3
tablespoonfuls of vinegar and ½ teaspoonful of =Lea & Perrins'
Sauce=.
CHAPTER III
CHOWDERS AND SOUPS
_Improved with Lea & Perrins' Sauce_
In soups and chowders, where herbs and spices are such an important
element, =Lea & Perrins' Sauce=, an unusual blending of many
spices and flavors, forms the finest possible addition. It will blend
with whatever herb, spice or vegetable the recipe requires, and in
cases where certain spices are hard to obtain it will, with its own
inimitable piquancy, give the dish a perfect, complete and unequalled
flavor.
In earlier days the fishermen each brought their own share of fish to
the big family caldron, and when the dish, which contained biscuits,
onions and a "hodge-podge" of other vegetables, was finished, the
members of the family received an equal share. So a real genuine
chowder should be composed of fish, although we have to-day many
combinations of vegetable chowders.
FISH CHOWDER
_Improved with Lea & Perrins' Sauce_
1 tablespoonful of =Lea & Perrins' Sauce=.
3 pounds of fish.
¼ pound of salt pork.
10 large potatoes.
1 onion.
12 soda crackers.
Salt.
3 cupfuls of white stock or rice water.
3 tablespoonfuls of flour.
4 tablespoonfuls of butter.
Any fresh, white fish may be used. Skin the fish, remove the fleshy
part and cover the bones, head and skin with water. Let simmer for
half an hour. Add the onion with the salt pork, both cut in small
pieces. Strain this liquid through a fine strainer and pour over the
white flaky part of the fish.
Add the potatoes cut in small pieces, salt, and simmer until the
potatoes are tender. Then add the white stock or rice water and the
soda crackers cut in half and spread with part of the butter.
Melt the rest of butter. Stir in the flour and add part of the
liquid stock from the fish to make a smooth paste. Pour this back
into the chowder to thicken it. Add the =Lea & Perrins' Sauce=.
Serve in soup plates or from a soup tureen.
NEW YORK FISH CHOWDER
_Improved with Lea & Perrins' Sauce_
For this chowder use 3 cupfuls of tomato juice in place of the white
stock or rice water, and 1 cupful of freshly crumbled bread in place
of the soda crackers in the above recipe. Also add a bit of parsley.
Cook and serve as usual.
ENGLISH CHOWDER
_Improved with Lea & Perrins' Sauce_
Add ½ cupful of croutons--fried bread cubes--to the New York Fish
Chowder before serving.
CLAM CHOWDER
_Improved with Lea & Perrins' Sauce_
For this use 20 clams in place of the fish in the above recipe. Sort
and wash them thoroughly. Allow to stand in cold water for half an
hour, drain off the water, straining it through several thicknesses
of cheese cloth. Scald the clams in this water and use the water
in place of the stock or rice water in making the chowder. Make a
sauce from the clam liquor, the butter and the flour, and add the
potatoes, clams, onion and =Lea & Perrins' Sauce= to this. Add
crackers last.
ITALIAN CHOWDER
_Improved with Lea & Perrins' Sauce_
Sprinkle the New York Fish Chowder generously with grated cheese
when serving each dish, or pass the grated cheese and permit each
person to sprinkle their own chowder with cheese as they desire.
CORN CHOWDER
_Improved with Lea & Perrins' Sauce_
For this chowder use in place of the fish given in the Fish Chowder
recipe a quart can or 4 cupfuls of corn. Omit the salt pork and
onion and use 5 potatoes instead of 10, and just before removing
from the fire stir in the well-beaten yolk of an egg.
POTATO CHOWDER
_Improved with Lea & Perrins' Sauce_
This is made in the same way as the plain fish chowder, omitting
the salt pork and fish and adding just before serving one chopped
hard-cooked egg.
MUSHROOM SOUP
_Improved with Lea & Perrins' Sauce_
1 tablespoonful of =Lea & Perrins' Sauce=.
1 cupful of dried mushrooms or
2 cupfuls fresh or canned mushrooms.
2 egg yolks.
2 cupfuls of white sauce.
If dried mushrooms are used, soak them in water over night. Put the
mushrooms through the meat grinder, or cut very fine with scissors.
Sauté the ground mushrooms in a little fat, add a small amount of
water and press through a purée strainer. Add this to the white
sauce. Add the yolks of 2 eggs and cook one minute more. Add the
=Lea & Perrins' Sauce=. Serve at once.
BAKED BEAN SOUP
_Improved with Lea & Perrins' Sauce_
1 tablespoonful of =Lea & Perrins' Sauce=.
2 cupfuls of cold baked beans.
4 cupfuls of water.
Salt.
2 slices of onion.
¼ sliced carrot.
2 tablespoonfuls of fat.
2 tablespoonfuls of flour.
Put the beans, onion and carrot in a saucepan with four cupfuls of
water, and allow to simmer for half an hour. Put through a colander
or coarse sieve. Add a little salt and the flour and fat which have
been cooked together. Season with the =Lea & Perrins' Sauce= and
serve.
TOMATO SOUP
_Improved with Lea & Perrins' Sauce_
1 tablespoonful of =Lea & Perrins' Sauce=.
1 can of tomatoes.
2 cupfuls of water.
1 small onion.
2 teaspoonfuls of sugar.
½ teaspoonful of soda.
½ teaspoonful of salt.
2 tablespoonfuls of butter.
3 tablespoonfuls of flour.
Cook the tomatoes, water, onion, sugar and soda together for twenty
minutes. Strain; add the salt. Melt the butter, add the flour, stir
until smooth, then add to the tomato juice. Cook for ten minutes.
Add the =Lea & Perrins' Sauce= and serve hot in heated bouillon cups
or soup plates.
SPAGHETTI SOUP
_Improved with Lea & Perrins' Sauce_
Add 2 cupfuls of cooked spaghetti to the Tomato Soup recipe and
serve, sprinkling each plate with grated cheese as served.
JULIENNE SOUP
_Improved with Lea & Perrins' Sauce_
For this, use the Tomato Soup recipe, substituting 4 cupfuls brown
meat stock or broth, or bouillon in place of the tomatoes and
omitting the water, soda and sugar. Cut raw carrots and turnips into
long, thin strips, cook in boiling salted water until soft and add
to the soup. A quarter of a cupful of cooked peas and string beans
should also be added just before serving.
SPLIT PEA SOUP
_Improved with Lea & Perrins' Sauce_
This is made in the same way as the Tomato Soup, substituting 2
cupfuls of mashed and strained peas for the tomatoes and omitting
the sugar, soda and onion.
CORN SOUP
_Improved with Lea & Perrins' Sauce_
Substitute 2 cupfuls of mashed and strained corn or cornlet for the
tomatoes in the Tomato Soup recipe and omit the sugar, soda and
onion.
CREOLE OYSTER GUMBO
_Improved with Lea & Perrins' Sauce_
1 tablespoonful of =Lea & Perrins' Sauce=.
2 dozen oysters.
1 Spanish onion.
2 tablespoonfuls of olive oil.
1 tablespoonful of flour.
1 teaspoonful of salt.
Drain the liquor from the oysters and save. Heat the oil and add the
chopped onion. Add the flour and salt. Cook for a few minutes and
add the oyster liquor and the oysters. Cook for five minutes longer.
Add the =Lea & Perrins' Sauce= and serve.
CONSOMME
_Improved with Lea & Perrins' Sauce_
2 tablespoonfuls of =Lea & Perrins' Sauce=.
3 pounds of soup beef.
3 pounds of veal knuckle.
3½ quarts of water.
6 slices of salt pork.
1 cupful each of chopped onion,
celery, carrot.
1 bunch of parsley.
1 tablespoonful of salt.
Cut the salt pork into fine pieces and brown. Add the veal, cut
into pieces, add the beef and sear together with the salt pork. Add
the water and any cracked bones and simmer for three hours. Add
the vegetables and salt and cook an hour more. Set aside to cool,
skim the fat from the top and strain the consommé through several
thicknesses of cheese cloth. Add the =Lea & Perrins' Sauce= and
serve hot.
GARNISHINGS FOR SOUP
_Improved with Lea & Perrins' Sauce_
The attractive garnishings which are served in soups in the big
hotels are very easy to prepare at home and add a touch of luxury
that more than pays for the trouble put into their making.
EGG YOLKS IN SOUP GARNISHING
_Improved with Lea & Perrins' Sauce_
1 tablespoonful of =Lea & Perrins' Sauce=.
6 egg yolks.
1 teaspoonful of salt.
Use only fresh eggs, as the yolks must be kept whole. Slide the
yolks--one at a time--carefully from a saucer into boiling water to
which the salt and _Lea & Perrins' Sauce_ have been added. Simmer
until the yolks are set and serve one in each plate of consommé or
other thin soup.
MACARONI GARNISH
_Improved with Lea & Perrins' Sauce_
Cut strips of cooked macaroni into very narrow little rings, and
sauté in bacon drippings to which 1 teaspoonful of _Lea & Perrins'
Sauce_ has been added. Add to the soup just as it is served.
EGG BALLS FOR SOUP
_Improved with Lea & Perrins' Sauce_
1 teaspoonful of =Lea & Perrins' Sauce=.
1 tablespoonful of bacon drippings.
3 hard-cooked eggs.
flour.
1 raw egg.
Extract the hard-cooked yolks of the egg from the whites and press
through a fine strainer or sieve; add the bacon drippings and =Lea
& Perrins' Sauce= and enough raw egg to make the cooked yolk hold
together. Shape this mixture into small round balls; roll in the raw
egg and a little flour and sauté in bacon drippings until brown.
Arrange in a small vegetable dish and place one or two in each soup
plate as it is served at the table.
CHAPTER IV
CROQUETTES, TIMBALES, CASSEROLES, STEWS AND OTHER MEAT DISHES
=Improved with Lea & Perrins' Sauce=
One of the greatest problems in the average household is what to do
with meat, fish or vegetables which are of too small a quantity to
serve alone and yet too worth-while to be wasted. Deliciously seasoned
with =Lea & Perrins' Sauce=, croquettes, cutlets, meat cakes or
creamed dishes, served in attractive bread and pastry cases, not only
help to keep down the meat bill, but also to keep up the family's
enthusiasm for mother's cooking. By forming the well-known cone-shaped
croquette into a cylinder-shaped or a crescent-shaped cutlet, and
serving it with any one of the delicious Spanish, Creole, Tomato or
Mushroom Dressings given in Chapter II, an old recipe is made into a
new dinner surprise.
BASIC RECIPE FOR CROQUETTES
_Improved with Lea & Perrins' Sauce_
2 tablespoonfuls of =Lea & Perrins' Sauce=.
4 tablespoonfuls of butter.
8 tablespoonfuls of flour.
1⅓ cupfuls of stock or rice water.
½ teaspoonful of salt.
2 cupfuls of cooked meat.
1 egg.
Bread crumbs.
Melt the butter, add the salt, remove from fire and stir in the
flour until smooth. Add the stock or rice water slowly, stirring
constantly, until all is added and boil for five minutes, or until
thick and creamy. Add the cooked meat, ground, the =Lea & Perrins'
Sauce=, and cool.
When thoroughly chilled, pat mixture into desired cylinder or cutlet
shape and roll in bread crumbs. Beat the egg until well blended,
adding to it 1 tablespoonful of melted butter and 3 tablespoonfuls
of water. Dip the croquette in this egg mixture, roll in the bread
crumbs again, and put into the ice-box for an hour or more to harden
before frying.
Fry in deep fat or oil which will brown a cube of bread to a golden
brown in 40 seconds. Do not fry croquettes for more than 40 seconds.
Drain in frying basket or on brown paper.
If desired, pour 2 tablespoonfuls of oil or melted fat over the
unfried croquettes and bake in a very hot oven for from five to
eight minutes, dressing occasionally with more oil if necessary.
Serve with Tomato, Cheese, Mushroom or Hollandaise sauce given in
Chapter II.
If croquettes have been shaped into cutlets, a macaroni stick is
usually stuck in the pointed end to imitate a chop bone.
VEAL CROQUETTES
_Improved with Lea & Perrins' Sauce_
A delicious combination calls for 1 cupful of cooked and cubed veal
and ½ cupful of rice in place of the meat required in the above
recipe. Proceed as usual, shaping the croquette into cutlet or chop
shape. Serve with a Tomato, Spanish, Creole or a Mushroom dressing.
CHICKEN CUTLETS
_Improved with Lea & Perrins' Sauce_
For this use 1½ cupfuls of cooked cubed chicken, or 1 cupful of
chicken and ½ cupful of cooked sweetbreads, celery or mushrooms as
desired, in the Basic Croquette recipe. Serve with White, Celery or
Oyster dressing given on page 10.
RICE CROQUETTES
_Improved with Lea & Perrins' Sauce_
2 tablespoonfuls of =Lea & Perrins' Sauce=.
4 cupfuls of cooked rice.
¼ cupful of grated cheese.
2 eggs.
Bread crumbs.
Add the grated cheese to the rice and bind the mixture together
with 1 well-beaten egg to which 2 tablespoonfuls of water has been
added. Add the =Lea & Perrins' Sauce=. If too stiff, add a little
more water, form into croquettes, roll in bread crumbs, beaten egg
and bread crumbs again and chill. Fry in fat hot enough to brown a
cube of bread in 40 seconds. Drain and serve with Spanish or Creole
dressing. These croquettes may form the basis of a luncheon menu or
may be served as a vegetable or side dish for dinner.
MACARONI CROQUETTES
_Improved with Lea & Perrins' Sauce_
Cut cooked macaroni into fine pieces, and measure four cupfuls.
Add ½ cupful of grated cheese, bind the mixture together with 1
well-beaten egg, add 2 tablespoonfuls of =Lea & Perrins' Sauce=, a
little more water if the mixture is too stiff to mold, shape into
croquettes, chill and fry as usual.
PEANUT OR WALNUT CROQUETTES
_Improved with Lea & Perrins' Sauce_
Use 4 cupfuls of ground peanuts or walnuts in place of meat in the
Basic Croquette recipe. Add enough of the croquette sauce to the
nuts to make them easy to mold. Shape into croquettes, roll in bread
crumbs, egg and crumbs again and chill. Fry as usual.
SWEET POTATO CROQUETTES
_Improved with Lea & Perrins' Sauce_
These are made the same way as the rice croquettes, using sweet
potatoes in place of the rice in the Rice Croquettes recipe and
omitting the cheese.
MUSHROOM CROQUETTES
_Improved with Lea & Perrins' Sauce_
For these use 2 cupfuls of chopped mushrooms in making the Basic
Croquette recipe. Add to them just enough of the croquette sauce to
mold firmly together. Shape and fry as usual. Serve with a Cream,
Hollandaise or Bearnaise Sauce.
SALMON CUTLETS
_Improved with Lea & Perrins' Sauce_
Use 2 cupfuls of canned salmon and 2 cupfuls of cooked rice, adding
2½ tablespoonfuls of =Lea & Perrins' Sauce=, ½ teaspoonful of salt
and 1 tablespoonful of lemon juice. Bind together with an egg and
shape into croquettes, rolling in bread crumbs and beaten egg as
usual. Fry and serve with Tomato, Bearnaise or Hollandaise Sauce.
FISH CUTLETS
_Improved with Lea & Perrins' Sauce_
Proceed as in making Salmon Cutlets, using the same proportions of
any preferred cooked fish.
SURPRISE CROQUETTES
_Improved with Lea & Perrins' Sauce_
Press into the center of fish or meat croquettes, just before
rolling in the bread crumbs, a raw oyster, a cooked mushroom, a
stuffed olive or a piece of hard-cooked devilled egg. When the
croquette is eaten the diner is delighted to find in the center this
spicy surprise.
REMEMBER:--_Lea & Perrins' is the Only Original Worcestershire
Sauce. None of the so-called "Worcestershires" can be used in these
recipes with good results._
TIMBALES
_Improved with Lea & Perrins' Sauce_
Timbales are in reality very fine croquette mixtures, pressed into
individual molds and poached in hot water or baked in the oven. In
making timbales the meat, fish or vegetable is pounded or mashed until
it is very fine and added to a very thick white sauce. This is poured
into an oiled mold which is lined with buttered bread crumbs, macaroni,
spaghetti, olives, peas or fancy cut pimentos.
BASIC SAUCE FOR TIMBALES
_Improved with Lea & Perrins' Sauce_
1 teaspoonful of =Lea & Perrins' Sauce=.
2 tablespoonfuls of butter.
½ cupful of flour.
½ cupful of boiling water.
1 egg.
¼ teaspoonful of salt.
Melt the butter and stir in half of the flour. Add half of the
boiling water, stir until smooth. Add the rest of the flour slowly,
stirring constantly, so that no lumps will be formed, and the rest
of the boiling water, and the salt. Cook, stirring constantly to
prevent scorching, until the whole sauce will leave the pan in one
thick mass. Remove from fire and beat the egg, which has been well
beaten, into the mixture. Add =Lea & Perrins' Sauce=. Allow to
cool, add desired ingredient and pour into buttered or oiled timbale
molds and poach in hot water.
CHICKEN TIMBALES
_Improved with Lea & Perrins' Sauce_
Add 1 cupful of chicken meat which has been ground through a meat
chopper and forced through a purée strainer to the Basic Timbale
Sauce. Add also 3 finely chopped mushrooms. Fill oiled timbale
molds, lined with one long piece of spaghetti, with the chicken
timbale mixture and poach in boiling water or bake in a hot oven for
ten minutes. Serve with Mushroom or Celery Sauce and garnish with
parsley.
FISH TIMBALES
_Improved with Lea & Perrins' Sauce_
Add 1 cupful of finely picked fish which has been forced through a
purée strainer to the Basic Timbale Sauce. Add an extra teaspoonful
of =Lea & Perrins' Sauce= and 1 tablespoonful of lemon juice.
Blend well and force into well-oiled timbale molds. Poach or bake
for ten minutes and serve with Hollandaise Sauce.
HAM TIMBALES
_Improved with Lea & Perrins' Sauce_
Cut cold, boiled ham into fine pieces to make one cupful and run
through finest cutter of meat chopper. Run again through meat
chopper and then force through purée strainer. Add this to the Basic
Timbale Sauce and fill into timbale mold which has been oiled and
lined with olive rings. Poach in hot water for ten minutes or bake
in the oven for that time. Serve with Bearnaise sauce and garnish
with parsley.
STEWS AND CASSEROLE DISHES
_Improved with Lea & Perrins' Sauce_
In stews and casserole dishes our object is to make tender by slow,
long cooking the meat selected, besides cooking with it herbs, spices
and vegetables to supplement and flavor it.
Of all the spices and herbs which it is possible to add to these
casserole dishes and stews, there is no seasoning that will produce
just that zestful, appetizing flavor which =Lea & Perrins'
Sauce=--itself a secret blend of the finest spices--gives.
Use it freely in seasoning all kinds of long-cooked meat
dishes--goulashes, pot roasts, ragouts, stews, casseroles and meat
pies. Use it also in making meat loaf and rolled meated dishes, in
croquettes and timbales. In fact, wherever you use meat in cooking,
remember to--
_Improve it with Lea & Perrins' Sauce._
BEEF STEW
_Improved with Lea & Perrins' Sauce_
2 tablespoonfuls of =Lea & Perrins' Sauce=.
3 pounds of stewing beef.
1 onion.
1 carrot.
6 potatoes.
1 turnip.
6 cupfuls of water.
1 green pepper.
Select a piece of shin meat, the flank end of a roast or a cut of
the chuck ribs, as these contain fat meat, lean meat and a little
bone, all of which are necessary to a good stew.
Cut the meat from the bones, wipe the bones carefully to remove any
small cracked pieces and place in stewing kettle. Add the 6 cupfuls
of boiling water.
Melt a piece of fat, from the meat, in a shallow pan and cook the
cut onion in it until brown. Slice and brown the carrot and turnip,
and add to the kettle.
Braise the meat in these same fat drippings, turning frequently and
cooking on all sides until white, which closes the meat tubes and
keeps the juices within the meat during the long, slow cooking that
follows. Add the meat and the drippings in which it was cooked to
the stewing kettle. Remove seeds and pulp from pepper and add to the
stew.
Simmer slowly for three hours or until the meat is tender. Skim the
fat from the kettle and remove the bones. Add the potatoes, which
have been washed, peeled and cut in quarters. Cook until these are
done and the meat will be ready to serve. Add the =Lea & Perrins'
Sauce=. Arrange the carrot, turnip, onion, pepper and potato
around the meat on a platter. Thicken the stock left in the kettle
with shortening and flour. Add an extra teaspoonful of =Lea &
Perrins' Sauce=, and serve.
RAGOUT OF MUTTON OR LAMB
_Improved with Lea & Perrins' Sauce_
2 tablespoonfuls of =Lea & Perrins' Sauce=.
3 pounds of mutton or lamb.
2 onions.
2 carrots.
6 potatoes.
2 cupfuls of tomato juice.
1 teaspoonful of salt.
Cube the meat into pieces two inches square and sear in drippings
from the fat of the meat. Put meat in kettle and cover with water.
Brown the onion in the drippings and add with salt and drippings to
meat. Simmer for two hours or more, skim off fat, add the tomato
juice, the potatoes peeled and cut in quarters and the carrot cubed
or cut in balls with a potato cutter. Remove meat from stew, place
on platter surrounded with the vegetables, add the =Lea & Perrins'
Sauce= to the meat stock, and pour over the meat and vegetables.
Serve at once.
LAMB KIDNEY STEW
_Improved with Lea & Perrins' Sauce_
1 tablespoonful of =Lea & Perrins' Sauce=.
6 lamb kidneys.
1 teaspoonful of salt.
2 tablespoonfuls of drippings.
2 tablespoonfuls of flour.
1 cupful of water or meat stock.
Remove all skin and fat from the kidneys and set them in water to
cover, to which a handful of salt has been added. Let stand three or
four hours, or, if possible, over-night. Remove water, put in pan
with fresh water to cover and slowly bring to boiling point but do
not boil. Drain and cut into tiny pieces. Brown the drippings and
sauté the cut kidneys in them. Add the flour and stir until smooth,
then the water or meat stock slowly, stirring constantly to make a
smooth gravy. Add the =Lea & Perrins' Sauce=. Pour over toast on a
hot platter and serve.
CASSEROLE OF VEAL WITH CARROTS AND PEAS
_Improved with Lea & Perrins' Sauce_
1 tablespoonful of =Lea & Perrins' Sauce=.
2 pounds of breast of veal.
2 pieces of salt pork.
4 carrots.
1 cupful of peas.
3 potatoes.
1 onion.
Cut the veal into small pieces and sear it in a shallow pan in
drippings from one piece of the salt pork. Place the veal in a
glass casserole greased with the salt pork. Brown the onion in the
salt pork and add to the casserole. Cut the second piece of salt
pork into small squares and add to casserole. Cover meat with water
and cook in oven for an hour. Cut the potatoes and carrot into
dice-shaped pieces. Add these with the peas to the casserole about
half an hour before it is ready to take from the oven. Blanched rice
added at the same time is often a welcome addition. When both meat
and vegetables are tender, add the _Lea & Perrins' Sauce_ and serve
at once in the dish in which it was baked.
ROASTED MEAT LOAF
_Improved with Lea & Perrins' Sauce_
1 tablespoonful of =Lea & Perrins' Sauce=.
3 cupfuls of finely ground raw meat (about 2 pounds).
2 cupfuls of soft bread crumbs.
2 slices of bacon.
1 cupful of celery.
1 green pepper.
1 onion.
1 egg.
Mix the finely ground meat with the bread crumbs and celery. Add the
chopped green pepper, a little salt and pepper, the egg well beaten
and the =Lea & Perrins' Sauce=. Add enough water to make mixture
moist and pack into greased brick-shaped pan. Place in ice-box to
chill and remove when cold to a greased roasting pan, turning the
loaf out of the mold. Place the bacon cut into thick strips on top
of the loaf and also slices of the onion. Pour a cupful of thin
tomato sauce over the whole and roast the meat in a hot oven for
from fifty minutes to an hour. Serve hot with Tomato Sauce, sliced
onion and crisp bacon.
POLENTA
_Improved with Lea & Perrins' Sauce_
1 tablespoonful of =Lea & Perrins' Sauce=.
1 cupful of yellow cornmeal.
2 cupfuls of boiling water.
2 cupfuls of cold water.
1 teaspoonful of salt.
2 tablespoonfuls of butter.
4 tablespoonfuls of grated cheese.
Cover the cornmeal with the cold water and let stand five minutes.
Add to the boiling water and cook directly over the fire for half an
hour. Add the salt, the =Lea & Perrins' Sauce=, the grated cheese
and the butter. Cook five minutes more and pour into a buttered
baking dish and serve with Creole Sauce given on page 9.
FRIED POLENTA
_Improved with Lea & Perrins' Sauce_
Allow the polenta to cool, cut into 1-inch squares, roll in egg
and bread crumbs and fry in deep fat. Serve with Tomato, Creole or
Spanish Sauce given on pages 9 and 10.