at
the
present
day.
The
collection
such a
as
well
the
opinion,
said,
to
cookery.
The
Cook
Book
by
"Oscar"
of
hot
something
simmering or boiling fast at the cook's
discretion;
and
open range
may be
the open fire
to
modify
have such
the
health
of
all
almost
have no
their cost
waste in a
meaning is
to be
is
the
cloths
dusters,
pudding-cloths
and
window
servant.
Scraps
be
found
taken.
without one.
of the
order book,
and be
so
up
fully
stood that the
the
order form,
is
with the
objection,
account of the
a slate
biscuits and loaf-sugar, and
tapioca and
separate bags may be
a near-by
necessary
provisions
include
intended
for
gentle-
men
alone,
it
should
time shorter.
The color
of various
from
each
other
from one course to another, offering all the foods in
their
finest quality
is
impossible
to
obtain
others
beginning of a dinner,
of
be served, select one
before the
usually
being
pre-
If
no
be
served
witl;
the
game.
cold
candied
fruits,
bonbons,
mottoes,
frozen
puddings,
cakes.
Coffee.—
Turkish
or
and is
—
year
round,
but
to
visit
the
markets,
plentiful
they
are
most
frequently
or
when
cheap
September 1st
September
August
15
September
1st
to
January
1st.
ist
to
April
ist.
November 1st
All the
year; new
All
July.
a
to a
preface. Undoubtedly
the majority
but
task about
to follow.
is
we do not require much weight of matter, and the
plain rule to
just
enough
two dishes, they may
if
would
tightly
and
it
should
tureen.
Tureens
with
holes cut in the lids for the ladle handle, let out the
he.at
value
with
the
meat
as well
but the salt
soup
small onion,
a sprig
the
in
it is boiling,
them in the
and serve.
Bisque Crabs.
couple
of
ounces
little parsley
crabs,
and then
any
vinegar
in
the
water.
the
flesh
from
the
breasts
little
through
a
rounds
of
bread
pieces
into
sauce-
minutes,
time to time as may be necessary. Put the
coral
little flour with some cold milk, and stir into the
milk,
;
the milk, add
dry coral
putting
enough
into
the
Place
over
Bisque
of
Oysters.
Place
about
thirty
onion, sprinkle
over them
with salt and
about
to
serve,
incorporate
let it
cup of
strained
parsley, together with half
a stew
pan, with
and simmer
gently for fifteen or twenty minutes. Drain into a good-sized bowl through a
wet
the
fat,
and
put
into an earthenware
for twenty
and
serve.
Clam-Juice
Broth.
After
by the
until
In about ten
neck of mutton, wipe
it with a cloth,
and chop
with three
the side of the fire and let it simmer until
wanted. Set the pan with the
meat over
carrot,
celery into small pieces and fry them in one tablespoonful
of butter for
for about four hours.
Put one tablespoonful each
the flour
broth
two
without
strain-
ing.
In
strained
from
of barley,
Plain Broth.
become quite clear;
one
gallon
of
cold
water,
boil
gently
remove
of
eggs.
flour.
Veal
Broth.
Place
or
Add a
little mush-
just
enough
water
to
cover
it,
and
boil
water,
a
large
piece
of
butter,
one
breakfast
spiced sauce,
or butternut pickles may be
served
Corn
Chowder.
Scrape
about one quart of raw sweet Indian corn from the cob, and
place it in a
hot
water
to
scald.
the potatoes, corn, one teaspoonful of salt, one
of pepper, place
liquor simmer for
potatoes are tender. Put in
one
served
hot
with
shells
pieces of
chicken or bones if handy. Simmer for four hours, skim
off the grease and
put
;
celery
pot
simmer
skim
the liquor,
of consomme, with two
of
of
milk
larger one
contents
to cool;
cooked chicken, put in
half a
pint of
following proportions : Some
point,
remove
to
simmer slowly
the
pint of
in
after the
Cauliflower Cream
into little
Serve in a
of
water,
one
carrot,
bunch of parsley, one-half
soup tureen
with one
ounce of
handful of fried
saucepan
mirepoix, a
the Lima beans, seasoned with salt. Moisten them with some
white
broth,
through a sieve, and serve with
some
a
to
cream soup, as
until
they bubble, then stir in one quart of hot milk and boiling water, a
teacupful at
milk have
been used
a knuckle of ham
fine
and
cooked, drain
breakfast cupful of cream
a
breakfast
cupful
of
well-washed
rice
is very tender
fine hair sieve,
the yolks
strained.
Turn
the
soup
into
a
tureen
to a
season
with
one-half
tablespoonful
of
salt,
and
taste,
pour
the
soup
into
of
it well in
tablespoonful
of
flour;
quart of cold water, and let
them
heat
gradually.
add
of pepper,
and two
milk, or
soup
to
Puree of Asparagus.
the
cold,
sprigs
of
green
onions; fry them
a
quantity
Cool
white
and
sound
cardoons,
blanch
them
in
water
for
fifteen
or
twenty
minutes,
rub
off
the
skins,
cut
it begins
settle. Skim
hot,
pour
it
into
a
soup
back
put
with
of borage
leaves, and
carrots,
scrape
them
thoroughly
and
rasp
off
up
bring
it
once
one-half
teaspoonful
of
sugar,
pound of
boil it for
boil up once more.
Andalusian
Soup.
breakfast cupful of soubise puree
the
a dozen tablespoonfuls
preparation
with
soup.
Put
the
quenelles
into
a
and
eggs.
the
some
good
veal
three tablespoonfuls of butter for ten minutes, being careful not
to
allow
it
to
burn,
Cook for
longer.
Remove
the
meat as there was turnips and add to the soup.
Follow by
slightly.
a
saucepan
hours. Put
of sweet
finely
chopped
mace and cinnamon,
stock.
quantity
soup
through a fine hair
the
saucepan
of six eggs
teaspoonfuls
of
sugar,
and
a glaze.
wash and
more. When
of
thick.
Carrot
Soup.
After
scraping
so of
stewpan with the carrots,
;
with the stock
Strain
for half an
little
heads
of
celery,
the broth,
tureen and serve hot.
four
from grit, and boil them for about ten minutes. Remove,
drain
and
put
them
into
little sugar,
and
cupfuls
tablespoonfuls
each
a firm smooth paste. Break into it two eggs,
mix
quickly
cook
and
boiling stock and serve
with a dish of
singe and draw.
vent, truss, flour it well, tie it up in a
cloth and
a boil
put
the
chicken
for
garnished
bunch
of
parsley.
After
boiling
thoroughly
;
boiled in broth, four ounces
of breadcrumbs
with a
small pieces
;
bunch of
parsley, half
of
peas,
string
boil
for
three-quarters
crackers and
equal
quantity
of
the saucepan over the fire, whip the contents
till boiling, then stop
through
a
serving.
and
slice
a stewpan
with good
sized lump
cover with the
until quite tender,
let
from
the
cob
and
put
bread.
Crab
Soup.
two, parboil and
through a colander, keeping back
the seeds.
it
stew
a
short
marjoram,
which the
add
short
pieces
of
celery stalks and a little white cabbage. Stew these for a few minutes
in
a
covered
tablespoonful
three pints
table-
spoonful
of
salt and one teaspoonful of pepper. Boil this slowly for one-half
hour or
hot tureen in which
or
rolls
have
been
Duchess Soup.
Put two
and stir
into
small
pieces.
lightly
browned.
Chop
finely
half
a
cabbage
cook
them
over
a
pound of raw
move the pan
let the broth
and
one
pinch
the soup tureen,
pour in the
of
butter,
quart
of
water,
and half a pint of shrimps: boil until the carrots
are
quite
minutes. Toast some
a
little
chervil
and
a
of either
mutton or
beef broth;
quarts of boiling broth,
Beat the
yolks
of
three
eggs
with
one-half pint of cream, stir it in with the soup, turn
into
a
tureen
and
serve.
of any
bunch
of
sweet
herbs,
salt
and
pepper
to
taste,
skim
saucepan, and add
the red part
turnip,
add also a
and
asparagus. Place some small croutons
of fried
Green
to cover.
basin. Have ready
slices of
cut into small
parsley
and
a
small
lump
of butter. Fry all these until lightly browned, then dredge in
a
flour and
fry that also until browned. Stir in one pint of red
wine and two quarts of
broth, leave
boiling,
with
butter. When the partridges are cooked, cut the flesh off the bones
into nice equal-sized pieces. Break the bones into small pieces, put
them
return
tridge
meat, and allow it to get thoroughly hot at the side of the fire, but do not let
it boil again ;
then turn it
into a soup
cut the
water to
cook it,
the hot soup over them and serve with a plate
of sippets
fried
to
cut them
into thin
vegetables may
the
vegetables
of fried
of
butter
powder,
trimmings
fire
done, take
Bone
of
three
over
the
and
the
into a hot dish.
it
by
degrees,
then
Take them
drain, place it in a saucepan and pour over two
quarts of
of the fire and simmer the
macaroni
gently
for
Macedoine
Soup.
of
salt, and let
simmer gently until
soup into a- tureen.
pound
ingredients
; then
pour
the
broth
has
boiled
three
or
the
stewpan,
pour
tablespoonfuls
of
flour
into
rich
gravy,
boil
up,
the fire, and let the
contents
simmer
Pour
it
them out
remain for a
be
ready
the liquor
into a
to remain
in it
put
them
into
ounce
of
lean
and stew gently
for ten minutes
of
salt,
one
tea-
tablespoonful
of
raw
of
macaroni
in
small
pieces,
and
ten minutes,
four
boil
for
hot,
with
onion and one
quart of green
for
thirty
Strain through a
fowl
and pepper to
turn the
leg
of
mutton
cook
until
quarts
and
pepper
for one hour
two tablespoonfuls
way,
tureen, and serve
with sippets of
of
in
as
much
fish
then
eggs in with
them
the
beaten eggs. Pour it in a soup tureen, and serve with a plate of sippets
of
toast
or
croutons
stewpan,
or
seven
salt
to
taste.
leeks are thoroughly done. Fry a few crusts of bread,
put them
melt
it
and
few
minutes,
and
lastly
a
this
firmness;
should
it be
too thick
add a
little broth, but if too thin add a little more yolk
of
egg.
Form
it
buttered
washed and trimmed,
when
required.
Spinach
cabbage, half a
in
ready
slices
of
bread.
Pomeranian
Soup.
a
improve
the
flavor.
herbs and the
of fried bread.
medium-sized
potatoes,
and
when
the size
potatoes with as much
all
of
beef
will
time, which prevents
whole
pepper,
allspice
skim
before
serving
which
pan
pour in
nicely
pared
a
bag should be added. When done, take out the vegetables
and
a
Princess Soup.
boiling
three
of
sago,
fire until
ful of thick cream, pour in the soup, stir until
well
mixed,
and
then
serve
it.
Should
and stand
it on
a cool
of two
put it
and allow it to boil gently until it is very
tender. Put
until
the
the taste
Rice-and-Tomato Soup.
Put one-half pound of well washed rice into a saucepan with two quarts
of
vege-
ounce of butter. Pour
and serve it with sippets of
toast or
of
mushrooms
equal
with a
a
color.
Then
put
in
the
hour in
plenty of
water, ad-
the butter has melted and commenced to boil ; then throw
in
the
;
then
of
bread
into
of
the
soup
for
and season
to taste
soup tureen,
pour the
a
few
minutes.
fifteen
and cut them
water. When
Pour
the
of a light
arranging them
in layers,
pour over
one-half gallon
a saucepan with a small onion, a
small sprig
it,
saucepan over the
thoroughly done and dissolved.
or three hours,
from the
and boil
for a short time.
bones that have been separated
from
meat and boil it up.
Boil
each
of
milk
and
wine,
and
add
two
ounces
serve.
Tomato
Soup.
with
of
flour
and
one
table-
spoonful
of
butter
into dice
them in a
cook
saucepan,
;
cream.
soup
tureen,
of
lean
raw
ham,
about
required,
add
two
or
and cayenne pepper and
take out the
beaten slightly, to clarify,
liquor through a
wineglassful
of
Madeira
is
with
well
in
and allow
to the skin, and
beef
mushrooms,
a
head
of
of mace,
three or
four tablespoonfuls
of tarragon
simmer
fine sieve. Put in it the pieces of calf's head,
boil
juice,
two
tablespoon-
fuls
of
to
for two
wanted.
Place
On the
the turtle, and the cushions
or rounded
latter is
to be
with two
of
keeping it in
in
earthenware vessel covered
and peppercorns,
six hours,
be strained
through a
folded towel,
laid in
mace
it over the
another saucepan, add one-fourth pound of vermicelli, a head of
celery
cayenne
soup on it,
yolks
of
small
not allow them to
of
toast.
Vermicelli
for
thick
soup
the
then
quarts
of
broth
and
one
of
water
over
a
gentle
fire
till
the
Pour in
gradually with
one-half pound of butter in a
basin
until
then sift in
to a smooth
paste, season it
tency of
quantity
light,
and if too thick then stir in a little butter. Divide
the mixture
into small
boil up,
the yolks
by the fire till
at once.
with
one-half
pound
butter
and
toss
over the fire for a few minutes. Put in with the
onions
bunch
then
milk and
with
salt
 
also found in small shoals
along the coast
for
them.
They
attached
to
the
boats.
exportation, the heads are cut off and the bodies cleaned.
They are then
the
pickle
the inferior sorts
rather than
halves
neatly
with
mixture.
In
quarter
water,
and
then bake
in a
pan and
tomato
Boiled
Bass.
Dress
place
in
on a napkin
over
a
dish-
and
serve.
Fried
fry
until
done.
Place
on
dry
gridiron,
with
salt
and
pepper
minutes, then
Spanish
minutes.
Pour
the
soles,
whiting,
gurnet
a couple
of quarts
placed
a long
proportion
of
one
and a
half, basting
through a
clarified and
stewpan with
sides with a bunch of
quenelles
and
sauce
bottom
sauceboat.
Boiled
Carp.
may drop off easily. Wrap the carp in a cloth
and stew
it in
a court
partly
green onions, and
hour.
tying up
the head
in
a
fish
a
chopped parsley,
season to taste
a pint and
bring it quickly
may accompany
and
open
down
to
a
pulp,
being
careful
skin of the
water
and
tablespoonful
of
flour,
moisten
a
teaspoonful
of
essence of
anchovies; place the pan on the fire, let thicken but not
boil.
some
it up, wash
water
put
belly
downward
begins
to
open.
Cleaning
Codfish.
out. Lay the fish on his
back, open
carefully preserving the
an hour.
a
following
to the
quantity the
the most part
fine
parsley
through
a
fillets in the eggs,
in
a
boat.
it and
insides
tablespoonful
of
chopped
parsley.
Take
three
on
the
bones
boiled
water.
flakes
lemon. Put on the fire, and when the contents of
the pan
fHl the gills with
two
gills
of
brown
sauce
to
the
liquor
stewpan,
and
put
juice
add a
small bunch
of peeled potatoes,
six
hours;
then
and when it
one cupful of milk, and
stir on the fire till it thickens, then add half a
pound of mashed potatoes rubbed
through a
two
is done pour this over it and
serve.
off the
slow fire until
to the top,
a
dish,
brush
the
tongues
over
and serve.
they were blanched,
without boiling.
liquor
that
Braised Eel,
Royal Style.
grated nutmeg,
the saucepan over
until the
from
the
fire,
add
a
liaison
pour
around
the
skinning
and
finely
chopped
parsley
eel;
remove
the
backbone
and
white wine and
according to
the
serve.
Fried
Eels.
into
a
basin
with
three
lemons,
When done, drain, place
lemon
thrust
a
knife
blade
into
half
a
pint
of three
serve
two inches long,
of cold water, allow it slowly to
come to a boil
take about
the time the
put
in
a
stewpan
of
salt
and
pepper.
Cover
with
Madeira
glaze and
strain it
into fillets, put
them in
garnish the
center with
over
the
the
juice
of
hand and
boil about half a pound of rice in
water
when it
is cold
or
cracker
crumbs,
for other
kinds of
slowly
two
breakfast
five or
pour over the
mushrooms, parsley, green onions
a
lemon.
oval-shaped
bakingpan
with
oven for
anchovies, and
together,
them
minutes longer.
Take them
halves of
hot dish.
a
little
of
cold
fish on it,
is about half
Boiled Haddock
an hour.
the fire
sauce,
and
serve
the
balance
dry it on a cloth,
rub it
a well
the
turning them over, in order to cook both sides. Take
them
out,
about
twenty
d'hotel butter
on the
back of the fish, place it
in the oven to melt the butter, then put the fish on a
dish, pour
Serve
while
hot.
Fried
Smoked
Haddock.
sauce,
a saucepan and
a garnished
after coming
to the
over salt and
an hour.
Roll them
and serve. The slices of halibut should be about one
inch thick,
with Robert
and
take
off the
fish
on
a
salt
fish and
two fillets,
removing the
bones. Put
three
wineglassfuls
them on a
some small
onions and
them, put
with
some
cover the fish.
for half an
fire
free
and
serve in
a sauceboat
boil all
some parsley
mix in some white gravy
sauce,
and serve with the
with
dish, and when the
around
a gridiron
Broiled
Spanish
Mackerel.
Cut
again
in
halves
Place two
and
pieces
of
fish
till
of butter and boil
Broiled Perch.
Choose perch
little
then
it
stand
some
distance
from
it is
browned. Serve
boiling put the fish in,
fry till
hot dish,
with a
the
stewpan,
and
mussels,
reserving
the
prepared garnish round, glaze
scale them.
Put some
water
in
a
saucepan
with a bunch of parsley, a little vinegar and salt and boil it; then
plunge
following sauce:
parsley,
a
or
reduced
to
half
of melted
glaze, the
salt,
the same in a
some
small
about
scales
off,
put
pour the
capers and
serve. Care must be taken to remove the scales quite cleanly
or they
and
salt,
fishkettle, cover
with white
vegetables,
a
parsley,
four
kneaded
soy and
ornamental
Boiled
Pike
with
Caper
Sauce.
Put
the
liquor
out
and
warm
fish
on
a
well, then
dish,
in
buttered
paper
and
bakingpan and pour
burning.
corn
it
sauceboat.
salmon, put
the fish
minced
has been
with the
of salt,
two
parsley
roots.
decorate with sprigs
of hot oyster sauce
to
parsley,
of
the
fire,
and arrange
hot dish
with
a
salmon, seasoned
pass it
through a
fine hair
from
the
tail,
place
them
herbs,
season
soak for an hour. Broil
the
some of
the marinade.
;
well-beaten
egg
they
are
cold.
Shape
them
on
an
ornamental
with
stir it over the
for a few minutes, then pour in gradually one pint of
broth, and add
pieces. Let the
dish, put the curry
in the center and
make
into
out the cutlets when cooked, drain
off
the
four ounces of butter,
it
potatoes; add to the
slices,
the fire for
a few minutes,
and
of sugar, a little
over the fire, let
them boil for a few minutes, stir in quickly the beaten yolks of
four eggs,
and keep
brush
garnish round with
Fillets
small fillets,
place them
in a
croustade
on
and picked shrimps that have been mixed
in
parsley
the
sauce
Cut some
sprinkle
them
over
with
salt,
in
boiling
a
hot
hot
salad
four or five
once.
Salmon
S,
put it on a hot dish, bend some legs of
lobster at the
in the back of the salmon from head to tail.
Have pre-
fire
until
it
quickly
small quantity of lemon juice, and
pepper and
with
of sole that have been dipped in beaten egg and
breadcrumbs and fried, and
some slices of salmon, and leave
them for a short time.
When
ready
broth that
water,
and
let
it
the
line them
square,
Place
and
up the head
eight ounces of butter sauce, add
two quarts of mushrooms, two
tablespoonfuls
of
chopped
parsley,
a
blanched
and cook
for
about
and
mirepoix, and
or broth. Bring
and
a fish
it on a
ten minutes, then
dish,
garnish
Baked
Sardines.
oven,
and
in one
with
one
teaspoonful each
of vinegar and mustard. Take the dish of sardines out of the
oven, pour the sauce over
them and
broiler and broil
serve.
Sardines,
then
add
one
tablespoonful
of
Remove
delay.
Sardines,
Piedmontese.
Scrape
one
some slices of
lightly
browned.
the
sardines
deep baking-dish and
it
is soaked.
or
spatula
or
pieces in order
brown paper
some
in
quarters.
dish
and
pour
over
one
gill
two
together,
then
take
the
mixture
into
croquettes,
plunge
on a hot
Wipe
the
roe
with a
place
and milk equally
mixed, add one
then
gently
them in hot fat.
another,
and
Place
deep
dish,
put
minutes in a
brisk oven. When ready, serve the skate in the same dish.
Stewed Skate with
bunch of
green onions,
them
fine herbs, one-half wineglassful
and serve
 
with
one-half
pinch
of
salt
and one-third of a pinch of pepper. Broil them in a
double
broiler
a
cloth,
dredge them thickly over with flour forming a paste round
them.
beaten
hot
put
with fried
parsley and
salt
and
pepper. Clean the smelts, put them into a stewpan, pour over one
teacupful of
dish, squeeze
well
Arrange
Stuffed
Smelts.
Cut
off
the
fins
remove the
insides without
oven and bake for
eight or ten min-
remove
the
bones
with one-half
Arrange
six fish
one
the smelts. Neatly dress the
garnishing round the dish
off the gills and dark skin, and scrape the white
side of a large
into
a
boiling. When
tablespoonful
of
chopped
serve.
sprinkle
it
folded
napkin
laid
on
Fillets
the
above
of
of white
wine and
adding one
mushroom
button
into
head erect,
fry
them
in
napkin
on
a
dish,
garnish
with
fried
a stewpan with a teacupful of
white
wine
and
a
small
juice over, garnish
Fillets of Soles,
them
with
lobster
squeeze a
sheet of
two tablespoonfuls of flour, and stir it over the
fire
until
fish
Fillets
dishes
until
anchovies,
and
divide
each
Mix
with
a
teacupful
pepper
and
salt,
cook
over
for
plain, having
over,
lay them on an oiled gridiron, over a slow, clear fire,
and
broil
minutes, turning them over so as to color both sides
equally. When done
stewpan,
blanched
in
boiling
water,
trimmings of
truffles, and
a few
pieces of
some
trimmings
of
veal
and
bacon
with
some
chopped
vegetables,
flour
and
boil
the
sauce
the heat
it by the side of the
fire
oysters and
When cooked
from the bones and
paper,
over them. Place the
with
the vinegar and one pint of b iling fish stock, and
let
them
simmer
a baking-
pan over
Pour
over
about
and bake
for half
an hour,
remove
the
skin,
place
it
blue, and
four
or
five
table-
four
for three
minutes. Then
it
gently
a well-washed and boned anchovy, stir it up with a
little
melted
one tablespoonful of capers,
a
dish
;
boil the sauce for two or three minutes, pour it over the fish and
serve at once.
remove the backbone.
Put
a
strip
of
bacon in place of the bone, tie the fish into its original shape,
place
it
on a gridiron over a clear fire and broil it. When done place it on a
dish, garnish
Brook Trout.
consequence
of
to all kinds
chervil, squeeze
them
done
take
for garnish.
them
quickly
over
well done on
or sauce
a brisk fire.
on
ornamental
herbs. In stuffing great care must be exercised to see
that
;
and baked. Place it on
a dish
when done
a
sauceboat.
Trout
pound each
in weight,
securely with a
a
moderate
after
a clear
dish-paper or
garnish
round
powdered mace, salt and
an hour. Lift the
with sifted breadcrumbs,
serve
the
water
begins
from a hen lobster
hair
sieve.
Make
three-fourths
of
a
of
lobster
it
on
fresh green parsley
of
Put one
four
ounces
until it
turbot
dish and
nice
sized
and boil
of
finely-chopped
keep
through
and
the butter on to a hot dish and
serve.
a
dust
the
cloth,
rolling
each
fish
care'fuUy
in
it.
Put
browns, take
Serve with them
the fish in
drain
the
grease
prepared
some boiling lard,
drop in a
few clams at a time, let them fry for about five
minutes
fat,
and
blade
a little clarified
Place
of
parsley
Remove
the
clams
be
no
use
in
straining
the
liquor
through
the
finest
can
at all tough
one
two
the
center
Soft Clams, Ancient
only
Fried Soft Clams.
taken
on a towel
this
of
bread-
crumbs
or
beaten
eggs ;
smoking
Take them out
with a
of well-hashed
; then break
for about
minutes
longer
and
once.
so
away all the other parts.
When all are pre-
white pepper,
yolks of
three eggs
into a
bowl, add
one pint
Pour this
over the
clams and
toss the
liquor
boil
again.
Neither
the
winter
months.
diameter. They
water has been
their claws by a
sloppy. After the
from the
quantity of
together, turn the whole
out on to a
three
over
nice
golden brown, allow them to drain on a sheet of paper for
an instant and
with a
large
tumbler-
ful
of
rich
meg, and
it all on a flat dish
and allow
it to
dust. Place
in
boiled
folded
napkin,
or
ornamental
dish-paper.
Crab
Ravigote.
Boil
some
the hard
breast
leave
any
pieces
of
and fill up one
put
it
broil
them
until
the
shells
are
slightly
brown.
As
hot with
on
thoroughly for
them first
a
colander,
and
fry
in
over
a
pint
liquor, and add
Crayfish
and add a little
Then add a
Boil for seven
to
half
its
original
quantity,
two or three
good mirepoix
of vegetables
group
in
the
center
the bodies
sprigs of
Pour on little of the
crayfish liquor and
butter worked
few
peppercorns,
vinegar
cooled
a
little
re-
small
pieces,
placing
them
in
state,
a
in boiling water with
of tepid water
water,
The
with
not
one
upon
another
strain and
covering them with water. Add a bunch of sweet herbs,
some cloves
and whole
pepper tied
fill the
on
pieces
of
legs
sifted crumbs,
top, squeeze over the
in
the
same
dish.
Broiled
Frogs'
Legs.
Prepare
and pour
in
a
flat-
bottomed
saucepan
of
finely-minced
shallot.
Place
the
pan
on the fire and cook until the butter begins to brown,
then
pour
over
for
contents
of
the
pan
Place
legs sticking
pour
a marinade composed
to
taste.
Mix
well
together
into
dish.
Stewed
Frogs'
Legs.
may be
range half full
the
dish or tureen and
boiling
fish
pieces, and
dice.
Place
the
Put
a
few
tablespoonfuls
of
is
of
a little cayenne, and add the pounded coral.
Clean
the
two
crumbs
on the top, pour a little warmed butter over each, and brown in the oven.
Place
a folded napkin on a dish, lay the shells on
it,
and
is
boiling
once.
Place
the
lid
wipe off the
let the
Fry
in
minutes, then
sauce,
a
pinch
of
cayenne,
the
pieces
of
lobster,
and
warm
them
being cut,
has
been
boiled
shells,
done
put
them
Broiled
Lobster
Ravigote.
oil and
fire, take the
butter and
mix them
well
together; take the rest of the meat from the lobster, dip
it in
with parsley
a
lightly with flour
the mixture
one
teaspoonful
of
anchovy
sauce,
a
little
grated
nut-
and place it in
butter, put
After
it
serve.
two
and
the
white
ingredients. Roll
out, sprinkle a little flour over, and form it into the
cutlets
; dip
a
the cutlets
butter in
drain,
butter and the
meat of the
pepper and a
it
with
baste with three
for several
Drain and
a lobster and a few skinned prawns, put them in
a
stewpan
with
a
lump
Roll
out
some
good
with
minutes,
then
pour
in
a little sherry wine and finish cooking. When they are
done pour over
boil for five
lobster
claws
in
small
over the sauce,
some
veloute
butter in equal proportions, and
mix in the
crumbs
over
the
warmed
butter,
dice-shaped pieces,
it into squares, lay them
in a
a
pinch
them
on
Take the flesh from the shell of a boiled lobster,
cut it into
then roll it out flat on a floured table. With
a fluted cutter
brush
brush dipped
cut
through
a
third
of
the
thickness
time;
this
bake
them.
surface.
hot.
Pound
the
coral
eggs until smooth ; chop the meat
of the lobster
and mix with
it the pounded
rolls. Fry them
if hot,
season with
pepper. Put the
over the fire until
on a folded
freshly
boiled
to
trim
Mix
cayenne.
Add
the
from the body of the lobster, pounded, passed through a
sieve and worked up with
two
Stewed
Lobster
Bordelaise.
Add
to
one
wineglassful
of
red
wine
i
n
a
little
salt,
The
mussels
may
be
previously
with pepper
and salt, stand the pan over the fire till the shells open,
when
the
their shells, clean
thoroughly, and cut
saucepan, mix
of
two
yolks
eggs are
mixture,
cover
dish paper or a
arranging
the shells, and serve.
a little
butter, and
few
butter
In the
come
and
warm
them
up,
grated nut-
crumbs, put a layer
on it a
oven
may
water.
Take
chervil, a
very little
;
the
whole
into
dish,
juice of one-half of a lemon, and serve. The mussels
should
be
arranged
shells
wineglassful
of
a colander
and
serve
that
one
perfection, and the
Of
the
shells,
are the
may
and
of water,
is
the
them
a
oysters
with
oatmeal
Clean the
saucepan
and
some
of boiling move the saucepan
off the fire, and leave the oysters
in
the
a cool place.
should be thoroughly washed before
they are opened; they
ice much longer,
teaspoonful
of
salt,
three-fourths
teaspoonful
very
finely
six
for
use.
oyster
just
before
eating.
the
oysters
and
pepper,
until
dip
minutes
in
the shells with the
oysters on a dish,
squeeze a small quantity
stewpan, and let
side, lay
buttered side
put
minutes, then take
Pre-
about one-fourth inch
Place
shire
Horse-
radish
of
bacon.
Roll
and a little cream.
basin, and let
if necessary
on ice.
Take out small quantities, about the size of an egg, roll
them on
dip them first into
a
fryingpan
of
boiling
fat.
are
fried
parsley.
Oyster
Croustade.
Beard
and
cut
some
pounded
scooping
them
with
the
oyster
put
a
lump
of
boil up.
them into the
Put
is
cooked
out
of
the
fat
folded
rolling
them
a
folded
dish-paper on a hot
dish, place the pieces of toast upon it with a roll
on
each,
garnish
wipe them dry
in
boiling
chopped
pounded mace, moisten the mixture with cream a d a
little
oyster
liquor,
fold
of an egg
raw
fat
salt
pork,
put
but not
when all
done into
a
fryingpan
of
drain on
a
dish
and
serve.
Oyster
Fritters.
of the eggs
oysters, one at
boiling
fat.
Fry
until
nicely
browned,
with cut
of well
napkin
spread
of
the
rice
Put one ounce
and
couple-
out, remove the
cover
it with slices
puff over the
and bake quickly
it over the
milk,
fire.
dish
it
is
thoroughly
hot
pepper and parboil
one
this does
sifted
breadcrumbs
the
fire several times and stir them thoroughly; as soon as they come to a boil pour
them in a pan and let
them
stand
all
be
boiling water,
drops of lemon or
serve.
Stewed
Oysters.
wash
side
slow oven
teacupful
of
pour over
place them
one
minutes,
for two
boiled
eggs
into
a
basin
of
put
them
in
large
bread
and
serve.
boil up
teacupful, strain it into another saucepan, add
the
five or
a paste as follows:
it
as
little
tin cutter
to take
top one-half
remove the
in a saucepan
and
stir
in
a
tablespoonful
strew finely-minced
Boiled
Prawns.
Place
a
quick fire, and
sieve,
a
saucepan
breakfast cupfuls
side
of
which, turn th
parts. Wash the
in a brisk oven
 
it
over
of cream
and flavor
hot
of
flour,
them on to a hot dish, arrange around them a
border
of
small
quantity
stir
them
them
on
Shrimp
Cromeskies.
of
in the beaten yolks of two eggs and one tablespoonful
of butter divided into
equal
them
and
nicely
browned.
put them on
fried
parsley
and
serve.
ounce
of
of paste.
Brush the
brush
the
them on a hot
one-half
pint
of
picked
shrimps,
ingredients
Lesueuri
are
of a comparatively rare occurrence and are not used for food
to any
considerable extent.
Distribution.—The
to
Texas.
It
the
far
in
warm
small
The
length
shell
is
seven
salable females
bulls
to
when four years old,
with the peculiari-
ties of the
to show
Food.—What
exactly
known.
Very
probably,
however,
it
consists
of
to
mud
is
seeks
numbers in Balti-
to
The "counts" or
catcher, for the
on their way to the market.
The
known as
first,
putting
the
lid
shell,
gall
bladder,
the head.
of
small
quantity
serve.
Baked
pepper and the
of this into
little butter
until
saucepan from the
small
pieces,
turn
the
whole
out
minced
on
a gridiron. When done place them on a dish and serve
very
hot;
or
they
may
salted and
pieces,
pepper
and
a
add
one
terrapin, and put in
piece
of
butter
of flour and
and
reduce
of
salt,
a
or
of
the terrapin, stirring
into a saucepan
boil
it
up
paste and baked,
serve.
beef
tongue,
truffles,
breast
of
chicken,
champignons,
also be
on
meat
for
this
should
be
rather
strips
a
or
and white
to let the
colors contrast; put
which have not been quite stripped of meat and mix
with
the
bones,
and
dust
lightly
be
well
Bouchees
and put them
pour
spread
then cut six rounds out of
the paste
with a
with beaten
and appearance of dressed
fried
in
butter,
and
are
of
kind of potted meat or fish.
Put
two
tea
or
inches in diameter.
Put these into
a pan with
in
shredded
light
brown
with
out the
of
not let
the onion
mix
into a basin to cool.
Spread a layer
Divide
over
the
in
serve at once.
quite
hard;
then
peel
remove the yolks and
dry and remove
up
with
three
slices of moderate
with a
eggs will
be found
an im-
light brown color
should be removed,
season with a
cook them together
with
a
tablespoonful
of
good
in
with
one
place it in
them over the
in
and
a very thin
slice of lean
then
for ten minutes
arrange on a hot dish, covered by a folded napkin,
and serve.
being sure
to keep
are olives and toast
;
it,
garnish
which cut
mash,,
Canapes.
Finely
chop
a few minutes. Cut some slices
of bread
serve
pound them, mixing in
bread into oval-shaped
When fried
a
canapes with
dish and
are
off
the
crusts, and cut each slice into two square pieces. Put a
strip
or capers,
three
on it, placing
Spread over each slice
cut them
into slices,
of the
bread, and
paper.
Curling
Celery.
Slit
fringe
of rake
Frizzled
Celery.
the green stalks
stalk
making five
put
plenty
remain for about
ice water,
pieces
quantity
each
of
chopped
and
the rounds
of bread
of each.
occasionally.
one pound
of butter,
until
it
is
nicely
browned,
mixture
of
one-half
vinegar
and
top and
spread them
paste
and
over the
goose's liver,
dome
with
smooth, mix with them
Butter some small shallow
over
small
dredge
lightly
dish
serve
very
hot.
brioche
paste
round
tin
ball of croquette preparation,
patties
on
a
cloth,
trim
off
inches
in
giving
a
smoke rises, then
slice,
and
salt,
and
of beer and
fat,
an
of a little timbale
in the batter,
take it out
salpicon
of
poultry
meat,
pickled
sauce,
fill
grated nutmeg.
put them
add
a
slow
paste
to
about
one-fourth
inch
in
thickness,
paste
before
another
is
added,
and
cheese.
shells,
one
tablespoonfuls of
put the
of good
minutes, stirring
of stale
bread, stamp
a
them
to
and chicken
the
them gently
together, cut
a
fancy
dish-paper,
garnishing
here
and
there
paste; grate four ounces
and
season
with
salt and pepper. Cut three slices of thin bread, and butter; spread
each slice
fold
the
over
it.
Roquefort
the paste on some
spread over
the bread,
adding a
garnish
with
sprigs
slightly
together
and
that ; season with pepper,
napkin spread
cut
off
their
tails.
a mortar
with one anchovy that has been skinned and boned, add one
ounce
of
pound until
spread
the
mixture
on
them,
or
quarters,
arrange
folded
dish-paper, garnish tastefully with sprigs of well washed parsley, and
serve.
inch thick.
a
convenient
with it one teaspoonful
138
SIDE
DISHES.
teacupful of butter worked to a cream. Take some very thin slices of stale
bread,
spread
them
the paste
pepper, and
Cut some rather thin
ornamental
and stir over the fire until
hot; then
in thickness, toast them on
both sides,
a
layer
a
knife.
Cut
the
on
a
of egg on
lightly
and place
between them and
of
anchovies
a small stewpan with some
salad oil,
warm slightly,
and set
it on
one side.
on a grid-
in
oil.
Spread
on it into
serve
hot.
cold cooked tongue, grate
it as finely as
brown the
and
serve.
Egg
and
Anchovy
Toast.
milk; stir
and
butter
them.
knife,
Cut some slices
lobster mixture
watercress, and serve.
a
them
cover
with
another
; dust them over
squeeze
hot dish,
and
on
filleted sardine
on top
with a
spiced
in this
or
with
as
dredge
with
flour,
then
a turnip, and fry in
fat drip-
with wetted
flour worked
smooth, boil
for eight or ten minutes and strain over the meat.
Decorate
a
saucepan,
with
some
small
and
serve.
of round
twenty turning
onions cut in
placing
the
from four to five hours, with
a
gravy.
Braised
Beef
a
la
Mode.
let
it
half a lemon,
a little salt and pepper, a sprig of thyme, two bay
leaves and
with
a
lump
of
butter, and brown both sides well for ten minutes, then
remove
and
place
it
the
sauce-
pan
for an hour,
of claret
minutes.
Serve
keep it
warm while
the meat
liquor and
allowed to
dish,
and
and a
with
a
pepper
and
nutmeg.
Beef
Croquettes.
a pint of
well
together,
and
and
a
as
becoming
of
an
even
Sprinkle
cutlets,
then
and
pour
Fricadelles.
or two of fat
a
a
quarter
as
egg
or
then dipped in crumbs
When
napkin
spread
over
garlic and
tender cover
the
dish and should
with
Bullock's Heart.
coarse
and
greasy
to
be
some-
hot-water
plates,
if
possible, or dinner plates set upon soup plates containing hot water. The
flesh
the bulk
of jugged
an
hour
forcemeat,
pass
a
it
roast,
basting
frequently
with
butter.
When
done
(it
will
over piquant
heart in a basin of water, wash it well and
let it soak
a
cloth,
over with flour,
to a brown color.
cut in slices and fried,
sprinkle
over
of beef
the pieces
or cayenne and then remove the pan to
the
ten minutes or so. Cut
some
cold water for a few minutes,
roll them
and their somewhat coarse nature, places them quite outside the
usual
culinary
such as
several effective modes
out, dust them
pepper, put them
circle
of moist
shallots,
them into
rounds, also
the same
into smaller
of
an
egg.
Sprinkle
over
Stewed
Beef
Kidneys.
Stew
some
beef
on
a
burnt sugar to color it, pour it over the kidneys
and
serve
hot.
Soak one
of
rice,
add
an
cooked
add
pepper
and
salt
to
taste,
cut
in
pieces.
Remove
the liver, cut
it in slices and return them to the stew till all
are
suf-
ficiently
done.
an thickness
to
the
same
lardoons
of
nearly
cover
with
richly
slices with
the
until
slices
in a circle. Skin off all fat from the gravy,
pour
great
delicacy.
considered quite
them
of cooked
when the glaze
dish,
of fried parsley.
Place in
a stewpan
of half
of lemon-juice, and
place some three-cornered
pepper. Cook
serve
when
soft,
mix
the fire.
put them into
and vegetables
are done
take them
out and
quite stiff,
well till
Cut the
thickest part
three inches long, soak
some
layers
stewpan, add a bunch
the
adding more broth to keep
the
quantity.
a
small
quantity
beaten yolk
a gridiron and broil
hot dish,
garnish with
 
when
the
liquor
boils
of
car-
rots
or
four
cloves,
the meat
a
one-half
it in
saucepan with
twelve
good-sized
glazed
Blanquette
of
stew
them.
the
side
them,
into another
saucepan with
bay-leaves,
for half
palates, put
a teaspoonful
Plunge
fire,
butter.
ten
or
let it take
quantity
of
herbs.
the fricassee into a
Paupiettes
of
fillets
halves.
with truffles and
fillets
of paupiettes,
cover with breadcrumbs, and fry in a
fryingpan of boiling fat until
they
are
done.
on
few slices of
thickening of flour and
is used for dumplings,
cover
over
with
more of the dough, and bake in a quick oven until
done. Turn out on a
dish,
and
serve.
Beefsteak-Pie
gravy on
 
Chop
up
skin
and
gristle,
its weight in breadcrumbs, adding an onion boiled tender, and
a
few
drops
of
essence
of
paste.
meat
thicken
but
not
sticks
in
a
horseradish,
and
serve
:
of
in a
of
boiling
point
in
the
quite tender, serving hot or
cold, as
and
of
the
following
ingredients:
tied up in
for this,
in a hot
a
tablespoonful
of
the onions in the middle;
broil two
very
fine,
lay
it
shallot,
two
broiler
on a hot dish
meat
tin,
and
rich gravy, and serve.
charcoal
is
flat
pear-shape,
and even
the
steak
gridiron over
well washed
the steak on it,
place
Cut
the meat into small pieces, and if not already cooked, dredge
salt,
pepper
and
fryingpan
then place in
water, pour boiling water over them and boil for five
minutes.
and bake
or
so
of
white
on a dish,
on
Macedoine; then
;
fasten it into shape with skewers, and lard it in two rows with
strips
of
It
should
tjie oven
or
below described,
three-quarters
in
diameter
inch in diameter, by
one inch in length;
at the
hot
dish,
Then
be
added
it is to be
the
timbales
from
either
side, when the
small
fillets
put
then
put
half
other
bread croutons fried
warmed artichoke
of
hot
Bearnaise
good sized
truffle and put one slice on the top of each in the center of the Bearnaise
and
about five-eighths
pepper,
saute
then in butter and spread some sauce Bearnaise on a
hot
them round.
dish
and fry
a small
noisettes^Ag^
gl^^^ ^^d
lay them
;
walnuts and
and
sufficient
water
fire, but without
place
them
in
a
fryingpan
with
of meat
string
beans
over a
brisk fire,
saucepan
with
water
to
cover
an/^
and remove the
to
ten-
der
turning
puree of
place
a
little
- rnore
saucepan, boil well,
is
extracted
braising pan
when
done,
remove
the skin, cut it lengthwise into halves, lay them open on a
dish,
that the liquor cannot
broil.
a dish, and
cook until
the tongues
root ends,
possible, and
the top pieces. Cut these into slices and
put them
of fried bread in the center of a
dish,
in the oven, glaze
the middle; surround
the base with
a
financiere
garnishing
and
garnish with quenelles made with a spoon, and some larger ones
studded
with
sauce
reduced
with
wine.
boiled with
and saute
them. Peel
suflScient potatoes
boil till
a
pints
of
rather
thickly
with it, and
salt
and
pepper,
and
fry
a
fire,
and
pour
and
one
tablespoonful
of
Stewed
Beef
Tongue.
the
root
saltpeter,
turning
it
an onion cut
put in three finely chopped
hard
boiled
eggs,
wineglassful
of
wine,
turn
Cut it
with meal, and
them
in
a
each layer.
bay leaf, a dozen whole
peppers and half a dozen cloves
place this
of cider
stalks of
green leeks,
very
slow
oven.
Serve
Tripe
and
the
liquor
and
cover
the
pieces and let
of
five or
tripe,
place
to
gridiron
broil until
Broiled Tripe
a basin, sprinkle them
the
whole
or
serve
in
a
sauceboat.
one
teaspoonful of
with one
with the tripe,
and then.
saucepan
with
a
small
quantity
of
onion,
pour
over
sufficient
cook
for
fifteen
minutes.
it
of
lemon
for
wide, sprinkle
fryingpan
with
a
small
quantity
;
on a dish
with
enough water to cover them and let them soak until quite
white;
minutes.
Line
done take
minutes
to
warm
hot.
quarters of
an hour, remove it and strain the sauce over one pint of hot
boiled green
dish,
remove
and
serve.
a
stewpan,
boils
strain
the
broth
through
a
for
a
to reach
reduce
finish
cooking
the
have
care
and tie
it securely
dish. Skim
stock, and pack in an onion
cut
in
quarters.
Put
the
on the
some dressed macaroni on a hot dish, lay the joints
on
grease
side
other.
Stewed Breast of Lamb.
Thicken
dish of stewed mushrooms.
chopped shallots,
spoonful
Let them steep
breadcrumbs
and
broil
for
from
mound
eggs,
clarified butter, and serve with one gill
of hot
flattened
lamb
chops,
oven
four
the
little salt
of
butter
in
veal
gravy,
put them on a hot dish, stir in wineglassful of
red
in a
with
chicken
forcemeat,
from the
ounces
of
butter
for
four
minutes on each side. Arrange a paper frill at the end
of
each
chop,
with two
mixture into
balls,
juice
of
two
lemons
Stir over a
mix in
side of
the fire
dish, pour the sauce
Curried
Lamb.
Cut
a
a few minutes
two or
three minutes,
stand it
at the
dish
with
fried
bread,
of lamb and trim
little warmed butter,
clear fire;
when they
serve with gravy.
with a
of
parsley
hot, then pour in
the mixture
by the
side of
the fire
until it
of the thickness of cream, then dip the cutlets into
it,
to cool.
then serve with a
together
Pile
some
mashed
potatoes
water to the liquor in the pan, stir well until
the glaze
so that when they open they will be in the
shape of
When
the
sauce
is
cold
spread
all are
minutes.
Dress
them
a
like
shape
Mash some
arrange the
on the border, fill the center with a garnish of
new
Trim the
villeroy
sauce,
and let the sauce
and when it
and serve.
over
with
warm
cooked drain it
boiling.
take it out of
drops
of
lemon
juice,
dip
in
well-beaten
egg
cutlets,
and
Tie two
minutes
lamb chops,
prepare, and
water,
in
hashed
pan
in
a
around
the
bone,
make
meat, also some
the
middle
with-
out
through
each
maitre
kidneys,
skin
them,
a kidney (which should be split partly open), roll them
in
breadcrumbs and broil them over a moderate fire for about
five
minutes
bread, and serve.
the
sauce.
Broil
them
a
little
for
one
the kidneys,
cut each
fry
them.
When
the
shallots
are
nicely
kidneys, cut them into slices and cook for five min-
utes
Spanish
sauce
in
a
half,
more
or
less,
place
the
lamb
it
very
fine,
season
with
pepper,
salt
very
meat, and
lamb
over
a
has been pre-
tomatoes and after
herbs,
a
to
the
side
of
quite
tender.
Roasted Forequarter
of Lamb.
Cover a
a hot
and
and
tie
in
bundles.
Place
them
of clarified butter
remove
is
split
open
but
it
pepper,
basted
from it ; about a half hour before the loin is
done
make
a
cut them in slices,
tablespoonful of lemon-
a hot dish, garnish
of the
fire and
allow the
contents to
stuffed
around
the
dish.
Braised
Shoulder
medium-sized
butter
meat
with salt
and flour,
Cut
a little oil
the moisture
is reduced,
serve.
Baked
Lambs'
Sweetbreads.
drain and
eggs, and
add a
few asparagus
a
little
of
of cooked
to cook for five
them
in
an
Lambs'
when cold cut
them into dice,
cooked
mushrooms,
sweetbreads,
from the fire
sprinkle
grated
shells
on
a
Beat
the
sweetbreads,
not let it
turn the timbale
top, pour in a little thickened gravy, put back the
round
that
has
them
in
a
stewpan,
adding
broth to half their height, boil till tender and the gravy is
reduced. Put the
sweetbreads between two
aid of a knife,
serve.
juice
of
half
a
lemon.
sufficient hot
to
Place
of turnip,
and cook
is
brown,
over a tablespoonful of
of
sweet
two
hours.
in a
stewpan a
quantity of
and mashed,
taste.
sage over them, then
for twenty minutes.
and serve.
cut in pieces into
and
add
a
again for ten minutes
put
allowing
the water begins
small
Cut off the fat from a breast of mutton, and
bone the
a couple
taste.
string. Put it
string,
black
pepper
and
supply
of
gravy
that
has had the fat
skimmed off ; boil until
tender and place on a dish. Slice a few gherkins and add
them with
one dessertspoonful
and a small
the
chops
Mutton
Chops
crosswise into six pieces,
one tablespoonful of
broiled mutton chops, put
removing the
and cut the
separately
in
the
in
well-beaten
egg and then in breadcrumbs that have been seasoned with salt
and
pepper
blue
smoke
arises,
boiled
vegetables,
chop
over
breadcrumbs,
or vinegar,
Trim off the skin and fat from some cold mutton
and mince the
boiling, then
from
fat
as
fry
brown, add to
to
pan and
with a weight on top
to
them in a saucepan with three gills of brown sauce,
cover with buttered
of mashed
tongue and gherkin mixed
butter,
then
roll
eight minutes,
and place
dish
around a heap of potato balls piled up in the center.
Broiled Mutton Cutlets with
rack of
mutton, trim
to a
nice shape,
some
new
carrots
quantity
a
little
glaze,
pile
it
them flat
gravy
one
of
flour
strain in
turning
when
done on one side. When done remove the paper and arrange
the cut-
put
the
with a cutlet
the
juice
of
half
a
dish
and
arrange
one-half
until
boiling
and
thickened.
hot.
end
of
the
bone
by
scraping
Place
fry
bones as
sides a little salt
the
cutlet,
smoothing
and brush over
paste-brush
dipped in the beaten yolk of an egg. Put a fair-sized
lump of
butter into
put in
sides.
crouton
on
a
hot
dish over which has been laid a folded napkin, put a
group
ounce of butter
over
the
clear
water,
finely
lemon
juice.
Melt
a
lump
them
until
put
small
pound it in
fat; beat
them
of
bread-
pepper. Put
some clarified
in
the
veal
a hot dish garnished with fried parsley.
Mutton Cutlets,
Rachel Style.
cooked
them
until
cold.
bone,
and
braise
them.
When
cutlet, and mix
and
of buttered paper,
gherkins into
strips of
tongue and
gherkin in
gash
it
across
a
coffeespoonful
of
and broil over a clear fire, turning when done on
one
side.
Put
small
saucepan
of
a
lemon
and
a
small
quantity
arrange
the
meat on
a hot dish, pour the sauce over, garnish with fried parsley,
and serve. It will
can be slightly flavored with
onion.
of mutton,
inch
thick;
flatten
and dip them into beaten egg, and then into sifted
breadcrumbs.
the
they are
quite done and of a nice brown color. Place them on
a dish,
Fillets
of
Mutton,
Minute
Style.
Put
required.
Cover
well glazed,
but care
must be
of a clear
brown in
the slightest,
the
of
well
buttered
paper,
spit in
front of
place it on
very
hot.
saucepan, add an onion cut in slices, cover with water,
and
meat, and
fifteen
min-
utes
or
long
Macaroni cut
the
Fricasseed
Mutton
the
fryingpan,
keep
to
minutes,
change
the
water
halves,
grate
one-half
of
suet
cupful
of
well
dried
oatmeal,
one-half
When they
paunch, sew it up,
for
swelling
in
cooking, plunge it into a saucepan of boiling water, boil up,
place it
it a
thus preventing its
bursting. As soon as it
is taken out of the saucepan it must be placed on a dish and
served. Sufficient
more to
it. A
the
to see that
also
over
brisk oven until
a clear
fire; add
Mutton
Haricot.
the
fry
garnish
fry them
of
with a little
Roasted Haunch of
all the skin that covers the fat, take out the
shank bone,
a
allow
and
simmer
while the
as follows
fairly
of
onions.
on
boil, then move it to the side and keep it
simmering gently
for two
and pile
pile,
of grated
bread crumb,
the
slices
of
bacon,
and
place
a
with skewers.
When
done
put
dish, garnish with fried parsley, and serve.
Or they may
be left
until cold,
and then served on a dish over which has been spread a
folded napkin,
Fasten
them
on
a
dish
with
gravy
or
arrange
them
decorate with the rings
pepper
Style.
Skin the kidneys, cut them into quarters, put them into a fryingpan with
a
lump
of
lightly
parsley,
and
a
with salt
turn the
the
with
one-half
tablespoonful
artistic
effect,
the
season with
through,
in a
a
little
chopped
serve.
them
in an earthenware
in the oven, and
a folded
round slices and
stirring
in
one.teaspoonful
of
lemon
juice.
Pile
four
tablespoonfuls
plate, arrange
potatoes the
gravy, which
filled
with
hot caper sauce
made by putting
a pint of
of capers,
parsley, onion
and sweet
herbs, adding
of water for from two to two and one-half
hours,
according
Braised Leg of Mutton.
some slices
of fat
top and
underneath it;
put in also four carrots, two onions, a few meat bones, a bay leaf, a
bunch of
leg of mut-
glaze; take
Italians
of
Rome
would
l)ot
ashes
on
the
lid.
nish with potato
hot.
when
cold
and
gravy,
sprinkle
it
over
with
pepper
and
skin, and
trim the
flank. Place
the
oven is
a dish, pour
the
knife
clear
fire,
baste
well
until
take
out
the
shank
bone,
trim
and
be garnished
nioe
best olive oil
marinading
of paper, lay
position
with
slow oven and when nearly done remove the paper
and vegetables and brown the meat.
Peel some potatoes and cut them
-
lightly
and
hot
bones,
take
out
the
quantity
this
on
the
mutton,
bones, fry
pour
the
a
warm
oven,
keeping
it
Italian
necks of
mutton, trim
oven, keeping them well basted.
Put one
saucepan
longer
cooking
fire some length of
put
them
in
a
stewpan
or clarified fat, and fry until nicely browned, dredge a
small
clear gravy.
Stewed Neck of Mutton, Duchess
Style.
Select
three
pounds,
Put it
and cook
them
on
to
cook
the
keep
hot.
Let
with
the meat
a
hot, and arrange
 
on top,
place
in
a
moderate
oven
and
bake.
Take
dish,
lay
with
and
and add it to
each other, moistening
in small quantities,
oven.
When
serve.
hour.
Strain
the
liquor
off
the
of
sliced
onions,
a
few
minutes
them
side
by
cooking
roll them
in
to
half
white wine. Put the fat
with
the
it
on
a
of the
one
tablespoonful
of
meat
mixture,
and form into
joint with
the meat
with breadcrumbs
three or
four times
with
the
fat
be
thoroughly
cooked.
Cover
over
in
a
hot
in
slices
the sides of the saddle,
place them on a
which arrange
Bone
a
shoulder
over
one
teaspoon-
ful
it
cupful
the shoulder in the
in
over
with
a
mixture
clove
stew
gently
dish, pour
over a
with a little
basting
to a
dish and
over with
sides.
or
three
claret
and
serve while
for a few
of rice.
and.
moisten
with
three
pints
spoonful
tender. Scald
brown, then add them to
the stew.
bottom
of
a
serve.
and cook slowly
them in a
breadcrumbs
paste. When
together, and bake
off
little flour
in it
until the
blood has
put
the
Wash and
of
water,
until tender.
When cooked,
peel the
to extract the grease.
dish alternately,
spread over each
with
nicely
are
tongues,
up well
a clear
fire, turning
the tongues
Stewed Sheep's
them in
a saucepan
over sufificient
and
trotters,
remove
the
long
bone
water the
fours, scald
a
it
fire and let the water
boil for six hours. Take out the feet, drain them, remove the
shank bone, place the feet
in an empty saucepan and leave them with
the
of
continue
stirring
let
it
simmer
conical-
shaped
of button
twenty
lemon juice and one teaspoonful of
chopped
parsley.
When
cooked
sufficiently
with
crou-
tons
of
fried
bread
together in
the
water
the
the
yolks
of
break the
is
added
Baste
them
turnips and boiled
onions. Whip up
seasoning. Arrange the
with boiling
containing
fire
may
either
be
somewhat spoiled
an
inch,
over a clear
with a piece
crisp.
Drain
on
It is cut with
a keen knife, the
both edges
Then
tasty.
moderate fire for
hard
that
the
is advocated,
a wet cloth and scored into little squares. If, however,
the skin has
of
the
ribs
so
that it may facilitate the carving of the meat. Place
in a
a
leaves
of
parsley
pan
in
a
One
cores,
put
them
tablespoonful
of
butter
When
the
in which
pint
of
boiling
water,
sprinkle over
a
fryingpan
cupful of
a
them
for
and add a little salt and pepper to
taste. When thoroughly mixed, pour in two breakfast
cupfuls of
cook
hour,
then
meat, place them on a dish and reduce the liquor
to
half
and
well
Pork Cutlets and
cut and
a lump of
the
bones,
pour
hair,
and
bottom of
a braising
pan, place
few
cook
till
the fat, arrange the
pan over a
Boiled
Pig's
Feet.
Wash
and boil them
till they are
in slices
some pig's caul in a basin of water to steep,
take it
out, drain
Prepare some forcemeat with
;
slices, arrange
layer
of
the
forcemeat,
caul
bread
crumbs,
place
slowly for
dish,
and
serve
saucepan,
then mix
When
quite
tender,
split
each
of butter that
minutes, then pour it
found in
a piece of
slices of
them up and
and cook
sauce
of
pork,
and
dip
a little poivrade sauce
sweet herbs
put
the
to moisten, cooking until
boiling and
water and flour.
well-heated oven and
skin,
serve
with
a
full
to
hot
boiled
ham
be
served
up,
until
browned,
the
ham
being
already
wine over, place
for four
garnish
with
iron and brown slightly
day and
over it one pint
of Madeira or cham-
pagne, nd cook gently
breakfast.
Deviled
Ham.
prevent
burning,
seasoned
with
tablespoonful
and
serve.
Eggs
and bake
in a
moderate oven.
and serve-
;
to
the
an
a basin, pour
about
twenty-four
hours,
with the
pan covered. Drain the pan, mask it with a vegetable mirepoix,
cover it
with two
put it on
the
course
of
three-quarters
Remove the
papers from
dish
glaze, mix with
it one tea-
it
over
teaspoonful of mixed mustard
to a
boil; lay
and
serve.
halves and thoroughly clean
it, take out the
it
in a moderate oven for an hour and a half. Wash
the
brains
an egg,
them
on
the
salt
vinegar
pickle,
center of
the dish
with the
pieces of
meat round
skewers,
put
them
on
a
dish,
weighing
about
six
evenly;
place
set it
baste
place
gravy with
serve
with
pint of
with
powdered
sage,
an hour and
tablespoonfuls
through a
the minced meat, and mix in a little sage and
parsley, together
over, and form it into a stiff
paste
with
hour.
Place
rich
gravy,
basil, a few juniper berries
and cloves,
five
few
days
put it together
from the
Minced
Pork.
Chop
pound
of
soft
in
three-quarters
with
place
it
Pickled
Pork.
is
side
pieces in a cask, with a liberal quantity of salt, and pour in enough
water to come to
pork
well
excluded
Place
in
which
until they are
over
the
beans
and
pork,
adding
well mois-
sprig of thyme,
the flour, and
skim it well and mix it
in
slowly
oval
shape ; cut some rather lean pork into slices, season it with
chopped sage,
of
the paste, cut them into leaves, moisten at the bottom,
and
ornament the top of the pie with them, leaving a small hole in the top of the crust.
Place
bake
to the size
Stewed
Stuffed
Ribs
of
Pork.
Select
a
it
securely; lay
the meat on a baking dish, baste with a few tablespoonfuls
of
warmed
in a
of
side of the fire, stewing slowly for a little more
than
two
hours,
basting
the
as it becomes
reduced by the
over the pork.
remove
the
a hot
oven until
little Robert
Bologna
Sausages.
of beef, veal,
well with
skin,
into a sauce-
it boil slowly
for an hour.
Country
Sausage.
Prepare a sausage forcemeat and divide it into small portions, flour
the
hands
and
roll
it
a
few
at
parsley, and
with a
of bread
place
place
until
wanted.
napkin,
squares. Season
the mince
black pepper,
seasoning well into the
a
hours time tie the
other
with
When the sausages are filled care should
be
taken
that
there
be
any
they
should
into the
turning
and out and
quantity
of
for one
one teaspoonful.
until they are
served.
the
in an ounce
of butter and
bacon;
season
of cumin, four
mix
them
of
them
fire and cook
for half an
hour. Take twelve
and allow
dish and
bone was
hot
oven
until
done.
Put
it
on
a
and
pass it
pos-
sible
it
should
be
dressed
the
scald it, and
done as follows
: Put a large pan of water over the fire to boil. Soak
the pig in
it into the boiling
coarse
Cut
the
pig
water.
towel,
joint,
leaving
in a
Baked Suckling
Use
boiling water, and
and
grate
an
onion,
;
to
extract
place,
put
moderate
If the
jelly to keep them
of
the
taking care
cold but stiff
firm.
on
a fryingpan with a little
butter,
it when ready
over the tails,
an inch
or
for a few
minutes. Take them
napkin. Garnish
with one
to
the
side
for a few
finely
chopped
moisten
sheet
of
the tins
in a
contents
of
that
tins onto a hot dish, pour some white sauce over
them, and
Mix all well
together, and after
in lard
Calf's Brains in Matelote.
to
and take
put
them
on
a
pour it over
the brains. The
one tablespoonful
way
with
forcemeat,
few incisions in the
gravy. Serve
gravy
them
in
a
saucepan
and
until
nearly
done,
When
done
the sauce
is be-
fine hair sieve into
sheet
roast
about one-fourth
each of salt and pepper. Lard the centers,
using a small larding-needle, with strips
of
a
with
a
small
rot and
set
to
for twenty
minutes, basting occasionally. Turn the whole carefully out onto a dish,
and
serve
it
around the dish
for a garnish
Broiled
brown;
draw
the
enough
small quantity
from the pan, dry them
in
a
cloth, spread a little butter over them, brush them over with egg,
and
then
sprinkle
over
some
bread
baking-sheet in the oven, and
when
round a pile of mashed potatoes,
and serve.
Fried Veal
mince the meat very
pieces of caul in
some grated
of butter in
of parsley,
embers
veal
of pepper,
sauce
the
butter
two
Veal
Collops
with
Stuffed
Peppers.
as
longer,
and
to
serv-
ing
it.
Cream
an hour. At the
end of that time
shape of
then in
of
a
light
brown
color.
Curried
Veal,
Indian
Style.
Cut
into
it
drain
and
lump
of
the moisture
has in
part evaporated.
one teacupful of
sauce and
place a
and
drain the
butter off
the dish,
Place some trimmings of bacon
in
a
in
a
well-flavored
rich
brown
gravy
over,
garnish
breadcrumbs.
Place
the
and a small quantity of cullis into the saucepan with
the remainder of the
pour
the
same
side
with
mix a
and pepper
and roll
them in a
side of
boil. When the sauce
fire,
a
paste
arrange
by
cutting
of
salt.
curry
cupful
side
only,
lard
them
them. Reduce the
or sorrel.
rib
with a cutlet bat,
them slowly
some
mass out to a
thickness of one-half inch, cut some cutlets with any kind of
cutlet-
cutter, dust
over with breadcrumbs and fry in a pan with two ounces of
clarified
but-
eggs
and
trimming them to
a nice shape.
half their quantity
beaten yolk
of egg,
spread a
fat bacon, and
lump of
the cutlets,
with
lump of lard
one-half teacupful
turn the
cutlets, pour in the same quantity of broth as before, and reduce that. When
finished, arrange the cutlets in a circle on a hot dish.
Pour into the stewpan in
which
;
the butter
it.
Veal
cut in
cutlets, wrap
about
it through
until
ounces
of
grated
of tomato sauce. Mix
warmed
beaten
egg
and
again
in
the
mixture.
Place
a large lump of dripping or in a flat stewpan and place it
over
equally browned.
keeping
the
bones
short,
cutlets,
and
serve
the
nicely
browned.
Dredge
a
little
one-half
turn the minced onions and
gravy in the
serve.
stock, and
then
plate, put another plate
and leave
sauce
with
and
ham and butter and
off
and
the same
fashion. Place
sliced
stand
them
on
them cool
salt
and
well-beaten
egg,
Then take them
Calf's
dry
of
egg
in
fifteen
brown. Serve the foot
Same as
boiled calf's
ounce of
stove
be used
melt
it
on
both
sides.
Pour
the veal, place
over a
small quantity each
slices
a
some
Drain
off
the
in a
of veal and
little grated
it into
into
equal-sized
pieces,
thick batter
a
froth.
plunge into boiling
Place
slices of potato
of
lean
does
not
season the
mixture with
balls,
then
dip
one-fourth
two
take
a
the
on
each
other,
until
done
a
with
it is made from
it is
not desirable
sufficiently
tough
to
in place of
on the dish,
of
of
a
neck
of
veal,
the
veal
the
stewpan with the veal and let all simmer together for ten
minutes. Place
the veal
eight pieces of lettuce
if
of onions
over lightly
three-
fourths
pepper
to
pieces on a dry
sauce.
Place
the
remaining
laying a folded
one pint of
a
slices of
a few slices of carrots; put in the head with
a bunch
the head for four, hours.
When