Project Gutenberg's Joe Tilden's Recipes for Epicures, by Joe Tilden
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Title: Joe Tilden's Recipes for Epicures
Author: Joe Tilden
Release Date: April 17, 2004 [EBook #12069]
Language: English
*** START OF THIS PROJECT GUTENBERG EBOOK JOE TILDEN'S RECIPES FOR EPICURES ***
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JOE TILDEN'S RECIPES FOR EPICURES
[Illustration]
1907
Introductory Note
* * * * *
Major Joseph Tilden was in his time one of the most famous Bohemians
and epicureans of the Pacific Coast. Ever since his death his many
friends have been trying to learn the culinary secrets which made a
repast of his devising so delicious. He had given his recipes to but
few, and those few his most intimate friends and fellow spirits. One
of the most favored of his old companions has given this complete
collection of his recipes for publication.
San Francisco, May, 1907.
SOUPS AND CHOWDERS
[Illustration]
Onion Soup
Place six ounces of butter in a large saucepan over the fire, and stir
into it four large white onions cut up, not sliced. Stew this very
slowly for one hour, stirring frequently to prevent its scorching. Add
salt, pepper, cayenne, and about one quart of stock, and cook one hour
longer. Then stir into the mixture one and a half cups of milk and
simmer for a few minutes. Have ready a soup tureen. In it beat the
yolks of four eggs with two tablespoons of grated Parmesan cheese.
Stir the hot soup into this, beating until it thickens a little. A
slice of toasted French bread should be placed in each plate, and the
soup poured over it.
* * * * *
Palestine Soup
Slice two or three Jerusalem artichokes and place in two quarts
of boiling water. Cook for one and one-half hours. Then rub the
artichokes through a colander and add to them one pint of the water
in which they were boiled. Stir in two tablespoonfuls of flour rubbed
into the same amount of butter. Add two cups of milk and boil for ten
minutes. Season with salt and pepper and serve with croutons.
* * * * *
Black Bean Soup
Soak over night one quart of black turtle beans in water to cover
them. In the morning strain and boil them in four quarts of water
for one hour, skimming frequently. Then put into the liquor two white
onions sliced, two stalks of celery cut into bits, salt, pepper,
cayenne, and one teaspoonful each of cloves and allspice. Boil for
three hours. Remove from the stove and add enough stock to thin the
mixture to the consistency of a cream soup. Pour into it nearly a
tumbler of sherry and add a thinly sliced lime. Place over the fire
to boil for five minutes. Just before serving stir into the soup three
hard-boiled eggs, finely chopped. Force meat balls may be added.
* * * * *
Parker House Tomato Soup
Put into a saucepan five pounds of tomatoes, either fresh or canned,
with one quart of water, salt, pepper, cayenne, one and one-half
tablespoonfuls of sugar, and three ounces of butter, rubbed into one
heaping tablespoonful of flour. Cook slowly one hour. Remove from the
fire and rub through a sieve. Place over the fire again and add one
and one-half tablespoonfuls of rice flour which has been dissolved in
a little water. Let it come to a boil, when it is ready to serve.
* * * * *
Celery Soup
Boil one small cupful of rice in three pints of milk, or two pints of
milk and one of cream, until it is tender. Then rub it through a sieve
and add one quart of veal stock, salt, cayenne, and three heads of
celery (the white stalks only) which have been previously grated. Boil
until the celery is tender.
* * * * *
Bisque of Prawns or Shrimps
Boil three dozen prawns twenty minutes in salted water to cover them.
Meanwhile in two small tablespoonfuls of butter, fry an onion and a
carrot sliced, and a small piece of salt pork chopped. Take the prawns
out of the boiling water and add to it the fried mixture with salt,
pepper, a bunch of sweet herbs and one-half the prawns added again.
Simmer one hour. Pound the shells of the prawns in a mortar with a
little butter, to form a smooth paste. Stir this into the soup and
boil twenty minutes. Strain through a sieve. Add one quart of milk and
one teaspoonful of cornstarch stirred into a little of the cold milk.
Let it boil up, and serve. It should be as thick as rich cream.
* * * * *
Lobster Soup
Pick the meat from a five pound lobster and pound it in a mortar,
adding from time to time a little milk or cream. When perfectly
smooth, add two teaspoonfuls of salt, one tablespoonful of chopped
parsley (if liked), cayenne and mace. Take out enough to make a dozen
small balls, mix this with the yolk of an egg and fry it in butter.
Mix the rest of the pounded lobster with two quarts of milk and rub
through a sieve. Put this in a saucepan and simmer ten minutes. Add
two ounces of butter and stir until melted and smooth. Pour over the
fried balls in the tureen and serve very hot.
* * * * *
Venison Soup
Cut six pounds of lean venison into medium sized pieces and place in
a soup kettle with two gallons of cold water, to which add two dozen
cloves and four blades of mace. Boil slowly three hours. Then add two
pounds of venison, cut into pieces about an inch square and one dozen
force meat balls. Boil for thirty minutes. Then season with salt,
pepper, cayenne, and half a glass of lime juice, letting the soup cook
ten minutes longer. It should be served in hot bowls in each of which
is poured a half glass of port before serving. Crisp croutons may be
added.
* * * * *
Puree of Venison
Cut up the remains of venison that had been roasted for a former
dinner, put a few slices of ham into a stew pan, then the venison, two
whole onions, a blade of mace, two quarts of stock, and a small piece
of a sprig of thyme, parsley, and two cloves. Set it on the stove to
simmer, two hours or more. Strain it off, and pull all the meat to
pieces. Pound it with the lean ham that was boiled with it, the crust
of two French rolls which has been soaked in consomme. Rub the whole
through a colander with a glass of claret or port and enough consomme
to bring it to the consistency of cream. Put it back on the fire in
a double boiler. Stir a little butter into it, and serve with bread
fried in dice.
* * * * *
Clear Soup Stock
To four pounds of beef add six quarts of cold water and place over the
fire. Just before it boils, skim it carefully. Then add two cups of
cold water and skim again, repeating this for a third skimming. Allow
it to simmer slowly for three hours. Then add the vegetables; eight
ounces each of cut up carrots, onions and turnips, and three ounces
of celery, with salt and pepper. Simmer three hours longer. The stock
should be strained before using, and while cooking it should not be
allowed to boil.
* * * * *
Daniel Webster's Chowder
Fry with some slices of pork, four tablespoonfuls of sliced onions,
to a light brown. Put them in a deep iron pot with six pounds of cod
sliced, one quart of boiled mashed potatoes, one pound and a half
of broken sea biscuit, fifty oysters, one teaspoonful of thyme, one
teaspoonful of summer savory, one-half a bottle of mushroom catsup,
one bottle of port or claret, one-half a nutmeg, one dozen cloves, a
little mace and allspice, one half a lemon sliced, pepper and salt.
Cover with one inch of water and cook slowly until done.
* * * * *
Scott's Chowder
Cover the bottom of a deep pot with slices of pork cut very thin. Add
a layer of fish sliced and seasoned with salt and pepper, a layer
of onions parboiled and quartered, a layer of tomatoes sliced and
seasoned, a layer of thickly sliced potatoes and a layer of broken
sea biscuit. Repeat the layers until the pot is filled. Just cover the
fish with water and cook one hour very slowly. Add one pint of claret,
cook one-half hour longer and serve.
* * * * *
Marblehead Chowder
Cut half a pound of salt pork into dice and place two-thirds of it in
a deep saucepan; fry a light brown. Remove it and in the fat fry two
large onions sliced. Cover the bottom of the pot with slices of raw
cod or bass mixed with some of the fried pork and onions. On this
place another layer of sliced fish mixed with a few pieces of raw
pork, and slices of raw onion, salt and pepper; over this a layer
of sliced raw potatoes. Repeat these layers until the pot is about
two-thirds full, when the mixture should be covered with warm water,
or preferably a stock made of the heads and tails of the fish. After
the chowder comes to a boil, let it cook for forty-five minutes.
Then add some broken sea biscuit, and boil fifteen minutes longer.
In another saucepan place a quart of milk and heat it to the boiling
point. Then stir into it two ounces of flour rubbed into two ounces of
butter. When it thickens a little, pour it over the chowder and serve.
The recipe will take about four pounds of fish, half a pound of pork,
six onions, six potatoes, four sea biscuits, two ounces each of butter
and flour and a quart of milk.
* * * * *
Clam Chowder I
Have one hundred clams still in the shell. Boil them in a quart of
water until the shells open. Take the clams out of the kettle, saving
the water in which they were boiled. Remove them from the shells,
discarding all but the soft part. Take six slices of salt pork and cut
into dice. Fry until crisp and a light brown. Remove from the saucepan
and in the fat fry four onions sliced. Then add the water strained
from the clams and the fried pork. To this add six potatoes cut in
small pieces and two green peppers chopped or finely sliced. Boil
the mixture fifteen minutes before putting in the clams and four sea
biscuits, broken into pieces. Then boil for fifteen minutes longer and
add a quart of milk. Have half a cup of bread crumbs rubbed into four
ounces of butter. Stir this in as the chowder heats after the milk has
been added. When it boils, it is ready to serve.
* * * * *
Clam Chowder II
In a saucepan fry two slices of salt pork and when brown, add four
potatoes and four onions cut up. Fry ten minutes and add three pints
of water, salt and pepper. Boil for half an hour. Then add one quart
of clams from which the tough portions have been removed. Also two sea
biscuits which have been soaked until they are soft. Cook ten minutes.
For this recipe, canned clams may be used.
* * * * *
Force Meat Balls for Chowder
Take the meat of a good sized crab, a tumblerful of shrimps and a
clove of garlic. Chop all very fine and make into small force meat
balls with a beaten egg. Fry them a light brown in butter, and serve
in any fish chowder or soup.
FISH
[Illustration]
Oysters a la Marechale
Stew very gently in four ounces of butter some thinly sliced truffles
and mushrooms. After cooking ten minutes add salt, white pepper,
cayenne and mace. Stir in four large tablespoonfuls of flour and mix
well together while it thickens. Put in the liquor of the oysters
which has been scalded and skimmed. Then add milk (boiling) enough to
make it as thick as cream. Take from the fire and stir in the yolks of
four eggs beaten well with the juice of a lime and a tablespoonful of
water.
Cover each oyster thickly with some of the mixture and allow it to
cool. Then roll twice in beaten egg and bread crumbs. Fry to a light
brown in butter and serve very hot.
* * * * *
Toasted Angels
Sprinkle cayenne and a few drops of lime juice over as many large
oysters as are required, then wrap each oyster in a thin strip of
bacon or fat salt pork. Fasten with a wooden tooth-pick and broil
until the bacon is crisp. Serve very hot on squares of buttered toast.
* * * * *
Oyster Patés
Rub together one ounce of butter and one teaspoonful of flour. Melt
this in a saucepan and add salt, mace and cayenne. Stir gently a few
minutes, until smooth. Then add slowly four tablespoonfuls of cream.
Strain two dozen oysters and add the liquor very slowly, stirring all
the time. When it boils up, put in the oysters, cook three minutes and
fill the paté shells. Serve very hot.
* * * * *
Scalloped Clams
Wash clean one hundred clams. Use soft part whole and the tough part
chopped fine. Put a layer on the bottom of a buttered baking dish.
Season with salt, pepper, cayenne and a little mace and sprinkle over
plenty of stale bread crumbs and a quantity of bits of butter. Repeat
the layers until the dish is full. Put plenty of butter on top and
pour in a cup of the water from the clams. Bake in a moderate oven one
hour, and when half done pour in a tumbler of sherry.
* * * * *
Shrimp or Oyster Curry
Melt four ounces of butter and fry in it four young onions and a clove
of garlic chopped. Add the juice of two limes. Stir into this one
teaspoonful of corn starch, two tablespoonfuls of curry powder and
half a cup of cream with salt, pepper and cayenne. Stir this rapidly
over the fire until very thick. Thin with milk until it is the proper
consistency, then add a large cup of picked shrimps, and as many
oysters. Cook two minutes after it boils.
* * * * *
Shrimps a la Bordelaise
Place two tablespoonfuls of butter and one of flour in a saucepan
and brown over the fire. Stir into this one cup of stock, and add
two tablespoonfuls of finely chopped raw ham, a slice of onion, one
tablespoonful of chopped parsley. Simmer for ten or fifteen minutes.
Strain the same and add to it a cup of shrimps. Simmer again for a
few moments and add a teaspoonful of tomato or mushroom catsup. Season
with, salt and pepper, and serve in timbale cases.
* * * * *
Shrimps with Tomato
Stew half a dozen large tomatoes with a tablespoonful of anchovy
sauce, a piece of butter, salt, pepper and cayenne. Put this through a
sieve until it is very smooth. Fill a baking dish with picked shrimps,
pour the tomato over them, sprinkle with bread crumbs and bits of
butter, and bake until brown.
* * * * *
Saute of Shrimps
Melt a piece of butter in a stewpan with a little flour, salt and
cayenne. Just as it turns dark, put in a glass of white wine, a
pound of picked shrimps, a little lemon juice, and if liked, a bit of
anchovy sauce. Take from the fire and stir in the well-beaten yolks of
two eggs. Pour into cup-shaped pieces of fried bread, and serve very
hot.
* * * * *
Crab a la Creole
Fry in four ounces of butter, four young onions, one clove of garlic
and two green peppers, all chopped fine. Cook until soft and add one
tomato cut up, salt, pepper and cayenne. Stew until smooth, and add
one teaspoonful of flour, a little cream or rich milk, and the meat
picked from two crabs. Boil a few moments and serve with buttered
toast.
* * * * *
Sole a la Normandie
Take a large sole (one without a roe). Remove the back skin and with
a sharp knife very carefully cut out the side fins, lay it on the dish
in which it is to be served, one that may be placed in the oven. Brush
the fish with melted butter. Insert in the flesh of the fish some
small slices of truffle. Sprinkle it with salt, white pepper, a very
little mace and dust it all over with fine crumbs. Pour around it a
tumbler of good white wine. Place in a moderate oven and cook until
nearly done, twenty minutes or longer, if the fish be large. Take it
out and put around the edge of the dish a row of croutons, brushing
them with the white of an egg to make them adhere to the dish. Then
scatter over and around the fish, a small can of mushrooms, sliced,
oysters, mussels, picked shrimps and some quenelles. Add a little more
melted butter and a few more crumbs, add more white wine and put back
in the oven for five minutes.
* * * * *
Filet of Sole a la Bohemian
Cut a sole or flounder into four filets. Roll each one up, stuffing
with a mixture of sal piquant sauce. Roll around each a thin slice of
pork and fasten with a skewer. Stand on end in a baking pan and put
a small piece of butter and a slice of lemon on each and bake until
done.
Fry together for five minutes, chopped eschalots, parsley, chevril,
herbs, butter, salt and cayenne. Take from the fire and stir in a
little lime juice and anchovy sauce.
* * * * *
Baked Sole
Skin the slack side of the fish and lay in a baking pan. Brush with
beaten egg, sprinkle with bread crumbs and pour over them some melted
butter. Cover the fish with a layer of thin slices of pork or bacon.
Add one-half pint of water and bake half an hour. To make the sauce,
take the liquor from the baking pan, add to it salt, pepper, cayenne,
the juice of one lime, a wine glass of sherry, a tablespoonful of
mushroom or walnut catsup, and a piece of butter the size of an egg
with a little flour rubbed into it. Allow it to boil once and pour
over the fish.
* * * * *
Flounders a la Magouze
Place several fish into a baking pan with a glass of white wine, salt,
pepper, and an ounce of butter. While they are cooking break three
eggs into half a pint of cream, and beat until it is light. When the
fish is done remove them from the pan and stir the eggs and cream into
the gravy. Simmer for two minutes, and pour over the fish, serving at
once.
* * * * *
Salmon a la Melville
Put slices of salmon into a baking pan with a little white wine and
water. Sprinkle with salt and bits of butter. Place in the oven and
bake for fifteen minutes.
For a sauce, blanch some very finely chopped young onions. Put them
in a saucepan with a wine glass of white wine, salt, cayenne, a cup
of picked shrimps, a lemon cut in thin slices, and a tablespoonful of
Worcestershire sauce. Then add a piece of butter the size of a walnut,
rolled in a very little flour. Remove from the fire and stir in the
yolks of two eggs. Pour the sauce over the fish and serve.
* * * * *
Stewed Haddock
Lay pieces of fish in a pan with the skin side up. Sprinkle with salt
and cayenne, and cover tightly, allowing the fish to stew in its juice
for twenty minutes. Then add a quarter of a pound of butter rolled in
flour, and a quarter of a glass of wine. Stir the liquor and simmer
for a few moments, when it is ready to serve. No water should be used.
* * * * *
Bacalas a la Viscaina
Soak half a salt codfish over night. Put in a saucepan one-half cup
of olive oil, and two large onions cut in bits. When browned add two
large tomatoes cut up. Stew slowly fifteen minutes, adding a little
black pepper. Put in the fish picked to pieces and cook slowly half an
hour. Serve on a platter, with some fried whole green peppers on top.
* * * * *
Baked Sardines
Remove the skins from large boned sardines and heat in the oven
on strips of toast. Make a sauce as follows: Pour the oil from the
sardines into a saucepan and heat it well. Then stir in an ounce of
flour, adding a small cup of hot water. Season this with a teaspoonful
of Worcestershire sauce, salt and paprika. Beat the yolk of an egg
with a teaspoonful of vinegar and one of mustard. Stir this into the
sauce after it is removed from the fire. Pour over the sardines and
serve.
* * * * *
Sardines with Cheese
Drain the sardines and lay them on strips of toast or crisply fried
bread. Cover thickly with Parmesan cheese and bake in a hot oven until
light brown in color. Remove and sprinkle with chopped parsley and
pour over all plenty of lemon juice. Serve very hot.
* * * * *
Scalloped Fish Roe
Boil three large roes in water with, a very little vinegar for ten
minutes. Remove from the fire and plunge into cold water, wipe the
roe dry and break into bits without crushing. Have ready the yolks
of three hard-boiled eggs. Mash them into a cup of drawn butter with
salt, pepper, chopped parsley, a teaspoonful of anchovy paste, the
juice of half a lemon and a cup of bread crumbs. Mix very lightly with
the broken fish roe. Place in a baking dish, cover with bread crumbs
and bits of butter, and brown in the oven.
* * * * *
Kedgeree
Boil two tablespoonfuls of rice and drain it as dry as possible. Have
ready a cupful of cooked fish of any sort broken into pieces. Mix it
thoroughly with the rice and heat over the fire; season with salt and
pepper. Beat an egg lightly and stir into it. Serve at once.
* * * * *
Bouillabaise
The fish used for bouillabaise may be any kind of firm white fish,
and for the following recipe, about two pounds are required. Heat in
a soup kettle four tablespoonfuls of olive oil and fry in it two large
onions sliced, and two cloves of garlic. Add the fish cut into bits
and just cover the mixture with warm water. Then add salt, pepper,
half of a bay leaf, two large tomatoes, peeled and chopped, the juice
of half a lemon and one cup of white wine. Cook over a brisk fire
twelve minutes, or until the liquor is reduced one-third. Add one
tablespoonful chopped parsley and a pinch of saffron. Cook two
minutes. Pour the bouillabaise over slices of French bread.
ENTREES
[Illustration]
Sweetbreads with Mushrooms
Lay half a dozen sweetbreads in cold water for twelve hours, changing
the water several times. Then boil them five minutes, drop into cold
water, remove the skin and lard with fat bacon. Put them in a saucepan
with a pint of stock, two small onions and one carrot chopped, a
teaspoonful of minced parsley, salt, pepper, cayenne, and a little
mace. Stew until tender.
Serve with a mushroom sauce, made as follows: Take a small bottle
of mushrooms or one dozen fresh mushrooms sliced and boil them five
minutes in water and lime juice. Drain and place in a stew pan with
two ounces of butter, one ounce of flour and a pint of well seasoned
stock or gravy. Cook until the sauce is reduced one-half. Pour over
the hot sweetbreads.
* * * * *
Terrapin
Boil the terrapin for one hour, and clean carefully. Rub into a paste
the yolks of six hard-boiled eggs, half the white of one egg chopped,
one tablespoonful of butter, one teaspoonful of flour, three whole
cloves, salt, pepper, cayenne and mace. Place the terrapin into a
stewpan with a glass of sherry or madeira and the prepared paste. Cook
slowly for twenty minutes. Add three glasses of sherry and madeira and
allow it to boil once, when it is ready to serve.
* * * * *
Frogs a la Poulette
Joint the hind legs and backs of twelve frogs; put in a closely
covered saucepan with some truffles, a small can of mushrooms sliced,
a glass of white wine, salt, white pepper, cayenne, mace and four
ounces of butter. Stew gently fifteen minutes, stirring once or twice.
If then tender, add one teaspoonful cornstarch rubbed into one ounce
of butter. Let it cook two minutes, take from the fire and stir in the
yolks of six eggs beaten well with one-half cup of cream. Place this
mixture where it will keep hot without cooking. Cut the crust from a
loaf of bread, scoop out the center, brush with butter and brown in
the oven. Pour the frogs legs and sauce into the bread cup, garnish
with mushrooms and truffles.
* * * * *
Calves' Head en Tortue
Simmer a calves' head for two hours. Tie the brains in a cloth, put
them in the saucepan with the head and cook two hours longer. Then
extract the bones and cut the meat in pieces, return it to the
saucepan without the brains, adding two ounces of butter, two dozen
stoned olives, one dozen cloves, salt, pepper, cayenne, and a cup of
white wine. Cook for one hour, then add the brains cut in bits, the
shaved peel and piece of one lemon and three hard-boiled eggs sliced.
Cook thirty minutes. Thicken the sauce with flour rubbed into butter
and serve with the calves' head.
* * * * *
Chops a la Reine
Trim twelve lamb chops very closely and fry lightly in six ounces of
butter. Remove them and in the same butter place two onions, sliced,
four green peppers minced, one can of mushrooms minced, and two stalks
of celery chopped; salt, pepper, cayenne, and the juice of a lime.
Cook until these ingredients are soft. Stir in six ounces of flour.
Then add two cups of milk and cook until the mixture is thick and
smooth. Dust a plate with cracker crumbs and on this place a spoonful
of the fried mixture. Place a chop on top of this, cover it with
another spoonful of the mixture and dust with cracker crumbs. Repeat
with each chop, and when cold roll each in beaten egg and cracker
crumbs, and fry a light brown.
* * * * *
Calves' Feet a la Marechale
Boil four calves' feet until tender. Cut into inch pieces and fry in
four ounces of butter, with two onions, a little garlic, two green
peppers and some mushrooms, chopped fine, seasoning all with salt,
pepper, cayenne, and a little mace. Stir in four ounces of flour and
add boiling milk, enough to make the mixture as thick as rich cream.
Put in the calves' feet and mix all well together. Then remove from
the fire and beat in the yolks of two eggs which have been mixed with
the juice of a lime and a tablespoonful of water. Pour the whole into
a buttered pan and set aside to cool. When cold cut into slices, brush
with egg and bread crumbs and fry in butter until a light brown.
* * * * *
Puree of Chestnuts with Chops
Boil chestnuts in salted water for twenty minutes. Shell them, season
with salt and pepper, add a piece of butter and wet with milk. Mash
through a colander and heap lightly on a platter, arranging broiled
chops around the puree.
* * * * *
Lamb Chops a la Nesselrode
Trim carefully one dozen young lamb chops. Fry in butter three
tablespoonfuls of marrow, some chopped mushrooms and eschalots. Then
add a glass of sherry and stir it well before adding also a cup of
rice, four cups of stock, several sweet Chili peppers chopped and some
salt. Cook for half an hour or until pasty. Pour it out in a pan
to the thickness of half an inch and let cool. Then with a biscuit
cutter, cut it into rounds about the size of a chop. On each one of
these rounds place a chop and cover the top with Bechamel sauce. When
cold dip in egg and bread crumbs and fry a light brown.
A good recipe for the Bechamel sauce is the following: One ounce of
butter browned with one ounce of flour. To this add half a glass of
sherry, some finely chopped truffles, one cup and a half of stock,
salt and pepper, and cook for ten minutes. Add the juice of a lime,
take from the fire and stir in the well-beaten yolks of two eggs.
* * * * *
Devil Chops
Make a dressing of the following ingredients mixed together: One ounce
of butter, one teaspoonful of made mustard, one-half teaspoonful of
French mustard, one teaspoonful of grated horseradish, one teaspoonful
of chutney, a little Chili vinegar, the juice of one lime, salt,
pepper and cayenne. Rub this on the chops and broil rare. Serve the
remaining sauce over them in a very hot dish.
* * * * *
Lamb Cutlets Duchesse
Fry one dozen lamb chops in butter and set aside to cool. Put in a
stew pan two ounces of butter with half a can of mushrooms, one small
onion and a teaspoonful of parsley, all minced fine; salt, pepper,
cayenne and a little mace. Cook this gently for ten minutes and add a
cup of milk thickened with flour and butter, the juice of a lemon and
one teaspoonful of sugar. Cook a few minutes. Take from the fire and
add the yolks of four eggs well beaten. Cover the chops with this and
set aside to cool. Brush them with the well-beaten yolk of an egg,
sprinkle with fine bread crumbs, and fry in butter to a light brown.
Serve with green peas in the center of the dish.
* * * * *
Lamb Cutlets a la Condi
Lard lamb cutlets with strips of truffle, anchovy and gherkin. Make a
dressing of bread crumbs, mushrooms, capers, chives, a little shallot
all chopped very fine, pepper, salt and butter. Put this on each side
of the cutlets and cover with crepinette. Broil or fry to a light
brown and dust over with very fine browned bread crumbs. Serve with a
browned veal gravy and sliced lemon.
* * * * *
Eggs with Tomatoes
Fry in two ounces of butter two small dry onions and two green
peppers, chopped. Add half a dozen tomatoes peeled and cut up, salt
and pepper. Simmer fifteen minutes. Add the corn cut from half a dozen
ears, and cook fifteen minutes longer. Pour the mixture into a baking
dish, and break over it six eggs. Place in the oven until set.
* * * * *
Macaroni a la Rossini
Cook a pint or less of macaroni in well salted water; drain and put
into a stew pan, with a little good gravy. Simmer very slowly until
the gravy is all absorbed, shaking the pan occasionally. Put a layer
of the macaroni in a baking dish, sprinkle with grated Parmesan cheese
and sliced truffles mixed with a little good sauce espagnole. Fill
the dish and on the top layer put truffles. Place in the oven a few
minutes and serve with grated Parmesan cheese on a separate dish.
* * * * *
Timbale of Macaroni for Twelve Persons
Boil one-half pound of macaroni in water for five minutes. Cut in
inch length pieces and simmer for twenty minutes in one quart of milk,
being careful that it does not boil. Season with salt, pepper, mace
and cayenne. Add one cup of cream, stir until very smooth, add the
beaten yolks of eight eggs and one can of mushrooms sliced. Stir well
and then add the macaroni with one pound of sweetbreads, cut in small
pieces and two dozen Eastern oysters. Let this cool, then cover with
pastry and bake in the oven until brown.
CHICKEN AND GAME
[Illustration]
Chicken Portuguese
Truss two young chickens as though for roasting. Lay on the bottom of
a large stew pan the rind of a piece of pork, and on this, place the
chicken. Add four ounces of butter, a head of celery chopped, two
onions sliced, three small carrots sliced, two Chili peppers cut up,
and the halves of two bell peppers from which the seeds have been
removed. Season with salt, cayenne, thyme and a few sweet herbs. Cover
and cook quickly for forty minutes, moistening from time to time with
a spoonful of stock or gravy. Then add two large tomatoes sliced, and
cook twenty minutes longer. Serve the chicken with the sauce poured
over it.
* * * * *
Chicken with Oysters
Stuff a young chicken with oyster and a few bread crumbs, seasoned
with salt, pepper and butter. Truss the fowl, place it in a tin pail
with a tight cover. Stand the pail in a kettle of boiling water and
leave on the fire one hour and a half. Remove the chicken and place in
a dish. Pour the gravy into a saucepan, adding two dozen oysters,
two hard boiled eggs chopped, a wine glass of cream and one ounce of
butter, into which has been rubbed a teaspoonful of corn starch. Boil
for a few moments and pour over the chicken.
This is an excellent way to cook a young turkey.
* * * * *
Casuela
Cut a chicken into small pieces and fry it with a clove of garlic in
a large tablespoonful of lard, for ten minutes. Then add one quart of
water, half a cupful each of green peas, string beans and grains of
corn, and boil one and one-half hours. Add three potatoes cut into
bits, one tablespoonful of rice, salt, pepper and the white of one
egg. Boil for three-quarters of an hour longer, then remove from the
fire. In a tureen mix one mashed potato with the yolk of the egg and
a tablespoonful of vinegar. Strain the broth slowly into this and mix
thoroughly before adding the chicken and other ingredients.
* * * * *
Fried Chicken, Maryland Style
Cut up a chicken, and season with salt, pepper and a little mace. Dip
the pieces into beaten egg, then roll in flour and fry in lard and
butter until brown. Take out the chicken and in the pan put a large
piece of butter with a little flour. As soon as it froths up stir in
milk until thick. Let it boil a minute and pour over the chicken.
* * * * *
Chicken with Rice
Cut up a chicken and stew gently for ten minutes in a little water.
Add two ounces of butter, salt, pepper, mace and a green pepper,
chopped very fine, stew until done.
Make a form of boiled rice around a dish and lay the chicken in
the middle of it. Add to the sauce a good piece of butter with a
teaspoonful of flour rubbed into it and boil two minutes. Take from
the fire and stir in the yolk of three eggs, beaten with a half cup of
rich cream. Pour over the chicken and serve.
* * * * *
Chicken with Spaghetti
Prepare the spaghetti by boiling about three pounds in salted water
for twenty minutes.
Stew a chicken in water until tender and pick it to pieces, adding
enough of the gravy to make a quart. Into this put four sliced
onions that have been fried in two ounces of butter, and one quart of
tomatoes. Stew for fifteen minutes. Place a layer of spaghetti on a
platter and sprinkle with grated Parmesan cheese, pour over some
of the chicken sauce and repeat the layers, putting the best of the
chicken on top.
* * * * *
Quail with Celery
Cut six quail in halves and cover them with water in a stewpan, adding
strips of salt pork, some finely chopped celery, salt and pepper. Cook
until done. Remove the birds and strain the liquor; add to it, two
ounces of flour rubbed into two ounces of butter, the remainder of
the head of celery grated, and two cups of milk. When it thickens pour
over the birds and serve very hot.
* * * * *
Pheasant a la Savarin
Place on the bottom of a roasting pan two slices of bread cut two
inches thick. Spread over this the pounded liver and heart of the bird
with an anchovy, a bit of ham and two truffles minced. On this lay the
pheasant and roast until done. Serve on the cooked bread.
Nothing but the finest Burgundy should be served with this.
* * * * *
Quail and Onion
To each quail allow one good sized onion, sliced, and half a glass
each of oil and vinegar. Stew in a covered pot until the birds are
tender. Season with salt and pepper, and serve with any good sauce.
* * * * *
Salmi of Duck with Olives
Roast for eight minutes two sprig tail ducks, take out and cut
the meat from the bones. Break up the bones. Cover with water in a
saucepan and cook with a dozen cloves, one onion and some chopped
celery, to make a gravy. When done strain it off. To this gravy add
the meat, two ounces of butter, salt, pepper, cayenne, one-half head
of celery, cut in strips, one teaspoonful of currant jelly and one
dozen stoned olives. Cook gently ten minutes, stirring it well until
smooth. Add a piece of butter rolled in brown flour. Stew five minutes
and serve very hot.
* * * * *
Stewed Squabs
Make a stuffing of the livers and hearts of six birds chopped fine,
with a little butter, chopped pork, the yolk of an egg, salt, cayenne
and a little lemon. Stuff the squabs with the above. Put them in a
stew pan and cover with stock and stew one-half hour. Take out the
birds, add salt, cayenne, three tablespoonfuls of mushroom catsup, one
tablespoonful Worcestershire sauce, one tablespoonful of lime juice,
a large glass of port or sherry, and two ounces of butter, mixed with
three tablespoonfuls of browned flour.
Return the birds to the sauce for ten minutes. Fry some thick slices
of bread, place a bird on each and pour the sauce over them.
MEATS
[Illustration]
Yorkshire Steaks
Fry in butter several small tenderloin steaks, with two onions sliced
and one cucumber sliced. When well browned add a pint of stock, salt,
pepper and cayenne and one teaspoonful of made mustard. Simmer an hour
or longer.
* * * * *
Filet of Beef a la Rossini
Braise a larded filet of beef with what vegetables are in season. Put
in a saucepan and moisten while cooking with a bottle of good claret
or sherry. When done garnish the meat with macaroni prepared as
follows: Boil one-half pound of macaroni, cut into three-inch lengths
and put in a saucepan with some sliced mushrooms, one-half pint of
good stock, three ounces of grated Parmesan cheese, and a pat of
butter. Season with salt and pepper. Toss over the fire until well
mixed and serve around the beef. Strain the vegetables out of the
gravy and pour over the beef.
* * * * *
Yorkshire Pudding
This is to be served with roast beef, and it should be baked in the
pan of drippings in which the beef has cooked. Mix a cup of flour
with a cup of milk, salt and one egg beaten. Bake quickly and serve at
once.
* * * * *
Cold Roast Beef Stewed
Cut the remains of a cold roast into pieces, flour the pieces and fry
in butter until brown. Then put them into a saucepan with a cup of
stock, a glass of port, salt, pepper and cayenne. Simmer five minutes
and add one tablespoonful of lime juice before serving.
* * * * *
Lobscouse
Soak four thick slices of corned beef in fresh water for two hours.
Fry four slices of salt pork or bacon. In the fat fry four sliced
onions a light brown. Place in a stewpan the beef, onions and pork or
bacon. Add a dozen sliced potatoes, cover with water and season highly
with pepper. Cover and stew gently until the meat is tender. Then
break into the stewpan four sea biscuits, cook for five minutes
longer. The liquor may be thickened a little more with a tablespoonful
of flour mixed with a little cold water.
* * * * *
Perchero
Place five pounds of beef in a large pot half filled with water. Boil
for three hours, having seasoned well with salt and pepper. Then add a
large piece of pumpkin cut in pieces, a pint of string beans, a cup
of corn, a large onion sliced, a carrot and a turnip diced, and a bell
pepper minced. Simmer for half an hour. Then add half a cup of rice
and one teaspoonful of saffron. Cook for half an hour longer. In
another saucepan boil a cabbage, and in a third pan stew some peeled
apples and bananas cut up. Put the meat in the center of a platter and
place the mixed fruits and vegetables around it.
* * * * *
Stewed Cold Mutton or Beef
Place in a saucepan three onions sliced, a carrot and a potato diced;
salt, pepper, a teaspoonful of lime juice or vinegar, with thin slices
of cold meat. Cover closely and simmer for one hour, add half a cup of
cold water and simmer one hour longer. Season with a tablespoonful
of Worcestershire and thicken the gravy with an ounce of flour rubbed
into butter.
* * * * *
Lamb with Macaroni
Cover the bottom of a baking pan with slices of bacon. Place on them a
breast of young lamb and cover it with slices of bacon and thin slices
of a peeled lemon. Season with salt and pepper, add a small onion
minced and a cup of stock. Cover and bake slowly for two hours.
Boil half a cup of macaroni in gravy to which a few peeled tomatoes
may be added. When tender, place it on a serving dish, lay the lamb
on it and pour over all the gravy which may be thickened with a little
flour.
* * * * *
Stewed Fresh Tongue
Soak a fresh tongue in cold water for one hour, then boil it three
hours and remove the skin. Place the tongue in a stewpan with half
a head of celery, one turnip, one carrot and two onions cut in
small pieces, one dozen cloves, salt and cayenne. Simmer for one
and one-half hours. Take out the tongue and add to the gravy one
tablespoonful of made mustard, one of Worcestershire sauce, three
tablespoonfuls of mushroom catsup, three picketed gherkins chopped,
one glass of port or red wine, and two ounces of butter, creamed with
three ounces of browned flour. Cook until smooth. Return the tongue to
the sauce and simmer half an hour.
* * * * *
Pork Pie
Cut into small pieces enough pork to fill a baking dish. Season it
with salt, pepper and mace. Use no water. Cover the meat with a thick
pastry crust and bake in a slow oven for two hours. Make a gravy of
the bones and scraps of the pork, well seasoned, and pour into the pie
after it is baked.
* * * * *
To Barbecue a Pig (very old dish)
Dress a pig of ten weeks old as if to roast. Make a stuffing of the
liver, two anchovies, and sage leaves all chopped small; bread crumbs,
four ounces of butter, salt, cayenne and a half pint of red wine.
Stuff and sew the pig up. Roast at an open fire. Put in the dripping
pan three bottles or more of red wine. Baste the pig frequently and
when almost done put in the pan close to the fire two loaves of bread.
Stand the pig in the dish for serving and put a lemon in his mouth.
Place one of the loaves of bread on each side; to the gravy in the
pan add one anchovy, one-half lemon and a few sweet herbs, all chopped
fine. Boil it a few minutes and pour over the pig. Lay slices of lemon
and barberries round the dish.
* * * * *
To Boil a Ham
Soak a ham for one hour and clean with a brush. Put it in a kettle
with plenty of cold water and after it boils cook seven hours, skim
well and always replenish with boiling water. After it has boiled
three hours add half a handful of whole cloves and at the end of five
hours add one and a half pints of vinegar. After boiling, skin
the ham, sprinkle it with crumbs, stick with cloves and roast in a
moderate oven, thirty minutes, basting with a liquor of half vinegar
and half water.
* * * * *
Mexican Tripe
Dip a thick honey comb piece of tripe in butter, then in crumbs, and
broil over a clear fire until well done, sprinkling over it whilst
cooking three or four finely chopped green Chilis. Melt in a hot soup
plate one ounce of butter, adding salt, pepper and cayenne, and one
teaspoonful of made mustard, rub smooth and add one-half teaspoonful
of vinegar, one tablespoonful of Worcestershire sauce and the juice of
one small lime. Lay the tripe in this sauce as soon as it is removed
from the fire. Serve with buttered toast. An excellent prelude to this
dish is a plate of onion soup.
* * * * *
Spanish Bacon on Toast
Fry a crisp brown, twelve slices of bacon. Remove the bacon from the
frying pan, leaving some of the fat. Into this stir two tablespoonfuls
of flour and a cup of milk; a small onion minced and a dash of pepper.
Cook until it is smooth. Have six slices of toast ready. On each,
place two slices of the fried bacon and on each a slice of raw tomato.
Pour the sauce over the toast and bacon and tomato, and serve very
hot.
SAUCES
[Illustration]
Sauce for Canvas-back Duck
Melt together in a hot soup plate one ounce of butter, and an equal
amount of currant jelly. Add the juice of a lime, a glass of sherry
and a small cupful of finely chopped celery. Season with salt, pepper
and cayenne.
* * * * *
Sauce for Wild Fowl
Take one shallot chopped, salt, cayenne, mace, a glass of port or
claret, one tablespoonful of Worcestershire sauce, one tablespoonful
of mushroom catsup, the rind of one-half lime and one tablespoonful of
lime juice. Boil these ingredients for five minutes. Strain the liquor
and add to any gravy.
* * * * *
Hollandaise Sauce
Heat a bowl with boiling water, and wipe dry. In it beat quarter of
a cup of butter to a cream. Add the yolks of two raw eggs, one at a
time, beating until smooth. Then add a tablespoonful of lemon juice,
salt and cayenne, and beat the mixture with a fork or an egg beater,
for five minutes. Place the bowl in boiling water. Stir into the
sauce two tablespoonfuls of boiling water, and beat until the sauce is
smooth and thick as mayonnaise.
* * * * *
Parsley Butter
Beat three tablespoonfuls of butter to a cream. Add half a
tablespoonful of lemon juice and one of chopped parsley, half a
teaspoonful of salt. Beat all together several minutes, when it is
ready for use. An excellent dressing for fried or broiled fish.
* * * * *
Green Sauce
Mix in a bowl a tablespoonful each of finely chopped parsley and
onion, with one tablespoonful of Tarragon vinegar and one of cider
vinegar. Season with salt, pepper and cayenne.
* * * * *
Egg Sauce
Beat two ounces of butter to a froth. Mix into it one tablespoonful of
flour and the yolk of one egg. Pour a cup of hot water of this batter,
stirring constantly. Heat over the fire until it is thick and smooth,
but be careful not to boil. Just before serving stir in two hard
boiled eggs finely chopped.
* * * * *
Celery Sauce
Put in a stewpan with salt, cayenne and a blade of mace, three grated
heads of celery. Cover with boiling water. Boil ten minutes and drain.
Return to the fire with enough veal stock to cover the celery and stew
half an hour. Then add two ounces of butter rolled in flour, and half
a cup of cream. Shake over the fire a minute or two and serve at once.
* * * * *
Devil for Boiled Ham or Fowl
Put in a saucepan half a teacupful of soup stock, three ounces of
butter, one teaspoonful of salt, one teaspoonful of made mustard, two
teaspoonfuls of French mustard, two cloves of garlic chopped fine, one
onion chopped, two green peppers and one pickeled gherkin chopped, one
tomato peeled and cut up, the juice of half a lime and half a lime
cut in thin slices. Simmer for one hour, then add the following: One
tablespoonful of Worcestershire sauce, one of Imperial sauce, one of
Tarragon vinegar, two of Bon Gout sauce, two of mushroom catsup, two
of walnut catsup and two tablespoonfuls of chutney, add half a pint of
sherry and simmer for fifteen minutes.
This will keep several months.
* * * * *
Onion Sauce
Boil three good sized onions, one hour. Drain and put in a stewpan
with one-half pint of milk and one teaspoonful of salt. Simmer for
fifteen minutes, then rub through a sieve and put back in the pan with
one-half pint of cream and one ounce of butter.
Simmer ten minutes and serve very hot.
* * * * *
Garlic Sauce
Rub together in a mortar until smooth, two ounces of butter, two
cloves of garlic and one teaspoonful of salt. Add a tablespoonful of
lime juice and one-half a pint of melted butter. Beat until light and
smooth, when it is ready to serve.
* * * * *
Melted Butter
Take one pint of milk and one teaspoonful of salt; when it boils
stir into it three ounces of butter, a little cayenne and two
tablespoonfuls of flour rubbed into it. Let it boil one minute and
serve at once.
* * * * *
Salad Dressing Without Oil
Put in a double saucepan the yolks of three eggs, one teaspoonful of
salt, pepper, cayenne, and one tablespoonful of dry mustard. Mix well
and sift in two tablespoonfuls of flour. Add three tablespoonfuls of
vinegar and four of water. Stir until quite smooth. Place over the
fire, stirring continually one way. As soon as it thickens remove from
the fire and beat in three ounces of butter. Use when cool.
VEGETABLES
[Illustration]
Asparagus aux Milanaise
Boil large choice asparagus until tender. Put a layer of stalks upon
the dish on which they are to be served. Sprinkle with salt, pepper,
cayenne, and a little grated Parmesan cheese. Make three layers of
this and pour over all a little melted butter. Break on top a fresh
egg for each person, and put in the oven until set. Serve very hot. To
be served individually, six stalks may be placed on each dish, covered
with cheese, and an egg broken over them. Serve after placing in the
oven a few moments.
* * * * *
Corn au Gratin
Score down twelve ears of boiled corn, and with the back of a knife
press out the kernels. Put them into a baking dish with a large
piece of butter, salt, pepper, a finely chopped green pepper and a
tablespoonful of grated Parmesan or Gruyere cheese. Place in a hot
oven until just browned and serve immediately.
* * * * *
Chonfleur au Gratin
Boil a large cauliflower twenty minutes in salted water. When tender
drain and put on the dish on which it is to be served. Make a sauce of
two ounces of butter, one ounce of flour and half a pint of milk,
one ounce of grated Parmesan cheese, salt and cayenne. Mix this well,
putting in the cheese last. Pour it over the cauliflower and sprinkle
more cheese over the top. Set in a hot oven until browned and serve at
once.
* * * * *
Okra
Cut the stems off of young okra pods and boil in water until the seeds
turn red, which should be in half an hour. Drain and toss in a pan
with butter, salt, pepper and cayenne.
* * * * *
Potato Cream
Boil six medium-sized, mealy potatoes and when soft press them through
a sieve until light and floury. Then beat into them the raw yolks of
six eggs and a little milk and butter. Season with salt and pepper and
sprinkle with finely chopped chevril and thyme, and fine dice of fried
bread before serving.
* * * * *
Sweet Potatoes
Take six good sized sweet potatoes and boil until nearly done. Then
peel them and roll in melted butter, lay in a buttered baking pan.
Sprinkle with brown sugar and bake until done.
* * * * *
Chili Beans
Take four cups of red beans, one onion, four cloves of garlic, cover
with water and cook all day in a covered saucepan. Add a little water
from time to time if too dry. Cook slowly four red peppers and five
black peppers with seeds out, three black peppers with seeds, four
cloves of garlic, four onions with the hearts taken out, salt, and
one cup of beef stock. Rub through a sieve. Put in a saucepan four
tablespoonfuls of marrow. When very hot add the beans and then the
sauce.
* * * * *
To Boil Rice
Have plenty of salted water, with the juice of a lime in it. When
boiling add rice that has been washed in three waters. Boil fast for
sixteen minutes. Try a grain, and if done dash in a glass of cold
water. Drain at once through a colander. Cover with a cloth and let
stand by the fire for a few minutes, shaking up the colander once or
twice. This will make every grain separate.
* * * * *
Risotto
Fry two chopped onions in butter until light brown in color. Add one
cup of raw rice and cover with beef stock. As the rice absorbs the
stock add more until done. Then add two large tomatoes stewed with a
little sugar and highly seasoned. Place on the dish for serving and
grate Parmesan cheese over it.
SALADS
[Illustration]
Club Salad
Boil separately two carrots, two turnips, and four potatoes. When
cold, cut the vegetables into dice and mix them together, adding three
apples peeled and cut into small bits. Toss in a large salad bowl with
several olives for garnish. Bits of celery or cold cauliflower may be
added. Pour over all a mayonnaise, or if preferred, a French dressing.
Another dressing that is excellent with this salad is one made of the
yolks of four raw eggs beaten into half a glass of rich cream which
may be either sweet or sour. To this add one teaspoonful of salt, one
of mustard and a wineglassful of vinegar, blending carefully.
* * * * *
Winter Salad
Cut the white stalks of a head of celery into small bits. Mix with two
boiled potatoes cut in dice, two or three boiled beets cut in dice, a
large white onion boiled and cut up, some chopped truffles, anchovies
and stoned olives, a tablespoonful or more of each. Serve with
mayonnaise.
* * * * *
Cheese Straws to Serve with Salad
Make a paste of two ounces of grated Parmesan cheese, two ounces of
flour, two ounces of butter, the yolk of one egg, salt and cayenne.
Roll out the paste until about one-eighth of an inch thick. Cut into
very narrow strips and place on a buttered tin. Bake ten minutes in a
hot oven.
DESSERTS AND CAKES
[Illustration]
Mince Meat
Measure carefully and mix together the following ingredients: Two
pounds of roast beef finely chopped, two pounds of chopped beef suet,
two pounds of chopped peeled apples, two pounds of seeded raisins, two
pounds Sultana raisins, two pounds of washed currants, two pounds
of white sugar, one pound of citron cut in bits, one pound of dried
orange peel, two nutmegs grated, three teaspoonfuls of ground mace,
three teaspoonfuls of ground cloves, three teaspoonfuls of ground
cinnamon, one teaspoonful of salt, the grated rind and juice of two
oranges, one quart of brandy, one quart of sherry and one glass of
blackberry jelly. After mixing thoroughly place the mince meat in a
stone jar and use it from this.
* * * * *
Hot Zabajone
Beat well together the yolks of six eggs, and half a cup of sugar.
Heat in a double saucepan, being careful to stir only one way. Place
in a strainer the shaved peel of three oranges. Through this
pour slowly into the eggs a quart of champagne (white wine may be
substituted), and allow the mixture to thicken. Serve hot in champagne
glasses.
* * * * *
Frozen Zabajone
Mix the same as for hot zabajone, adding another half cup of sugar
and a tablespoonful of orange juice. When it is cold half freeze in a
freezer. Then remove and place in paper cases or moulds, on the ice.
* * * * *
Genoise Pastry
Beat to a cream half a cup of butter and half a cup of sugar. Break
into the cream three eggs, one at a time, and mix until smooth. Stir
in half a cup of flour. Pour on a buttered tin and bake ten or fifteen
minutes. When cold spread thickly with apricot jam and cover with
chocolate icing. Set in the oven a few moments, then put aside to
cool. Cut into odd shapes before serving.
* * * * *
Omelette Souffle
Beat to a cream the yolks of six eggs, four tablespoonfuls of sugar
and the grated rind of half a lemon. Whip the whites of the eggs to
a stiff froth. Place in a frying pan over the fire four ounces of
butter. When it is melted mix the yolks and whites together and stir
quickly into the pan. As soon as the eggs have absorbed the butter,
pour them into a buttered baking dish and set in a hot oven for six or
seven minutes. Serve at once.
* * * * *
Marmalade Pudding
Cream half a cup of sugar and two teaspoonfuls of butter. Beat into
this the yolks of four eggs and one cup of cream or milk. Add a cup
of fine bread crumbs and the beaten whites of the eggs; then a cup of
orange marmalade, or some other fruit marmalade. Pour into a buttered
mould and bake one hour in a moderate oven. Turn out of the mould and
serve with a brandy sauce, or cream.
* * * * *
Amherst Pudding
Line a baking dish with thinly rolled pie crust or puff paste. Fill
with the following mixture. A small cup of butter creamed with two
cups of sugar and beaten up with four or five eggs, a cupful of finely
chopped apple added, with the grated rind and juice of a lemon and
a little water. Sprinkle with nutmeg, and bake for half an hour in a
moderate oven.
* * * * *
Brown Betty
Cover the bottom of a baking dish with bread crumbs, over which place
a layer of thinly sliced tart apples. Sprinkle thickly with sugar and
small pieces of butter, cinnamon and nutmeg, then cover with bread
crumbs and repeat the layers until the dish is filled, having a layer
of crumbs sprinkled with bits of butter on top. Then pour over all
three-quarters of a cup of molasses thinned with a little hot water.
Bake until the apples are tender and the top is well browned.
* * * * *
Chocolate Pudding
Grate one-half a pound of Baker's chocolate, and melt it in half a
pint of hot milk. Stir into the milk also half a cup of bread crumbs,
one cup of powdered sugar and the beaten whites of six eggs. Wet
a melon mould in cold water and pour the mixture into it. Boil
three-quarters of an hour. Serve with cream, or the following sauce:
Beat the yolks of six eggs very light. Heat a cup of wine and a cup of
sugar until the sugar is melted. Remove from the fire and stir in the
eggs quickly.
* * * * *
Bread and Molasses Pudding
Butter thickly some slices of bread and lay in a baking dish. Cover
them with thick black molasses and bake slowly. The pudding should be
served hot, with thick cream.
* * * * *
Baked Bananas
Put into a bowl three tablespoonfuls of butter, six of sugar, and
three of wine. Set the bowl in hot water to melt the butter. Peel
the fruit and lay it in a baking pan. Pour over it the mixture in the
bowl, and bake half an hour, basting several times.
* * * * *
Hermits
Cream two cups of sugar and one cup of butter. Add three well beaten
eggs and three tablespoonfuls of milk. Sift into this six cups of
flour and a teaspoonful each of cinnamon, nutmeg and clove. Add last
a cup of chopped raisins. Roll the dough out about one-quarter of an
inch thick, cut into small squares and bake in a quick oven for twelve
minutes.
* * * * *
Lady Baltimore Cake
Cream one pound of sugar and half a pound of butter. Beat the yolks
and whites of eight eggs separately, and add the beaten yolks to the
butter and sugar. Stir in half a pint of milk and one pound of flour
with four teaspoonfuls of baking powder. Flavor with lemon or vanilla
and bake in three layers. For the filling, boil three cups of powdered
sugar and three-quarters of a cup of water for five minutes. Beat four
eggs, the yolks and whites together, and into them stir the boiling
syrup, add two cups of chopped raisins and two cups of almonds,
chopped and blanched. Flavor with vanilla and spread thickly between
the layers of cake. Cover with white frosting.
* * * * *
Silver Cake
Beat lightly the whites of eight eggs. Cream two cups of sugar and
half a cup of butter. Stir into the eggs, adding three-fourths of a
cup of milk. Sift into the batter three cups of flour and one heaping
teaspoonful of baking powder. Bake in a moderate oven.
* * * * *
Gold Cake
Cream a cup of sugar and three-fourths of a cup of butter. Mix into
this the beaten yolks of eight eggs and half a cup of milk. Last add
one and a half cups of flour with one teaspoonful of baking powder.
Bake in a long bread tin.
* * * * *
Fig Filling for Cake
Chop together one pound of dried figs and one cup of seeded raisins.
Add the juice and grated rind of a lemon and sugar to taste. Pour over
the mixture a cup of water and heat thoroughly, mixing it over the
fire. Spread between layers of white cake.
* * * * *
Thin Gingerbread
Place in a saucepan one pint of molasses, one cup of butter, one
teaspoonful of ginger, one teaspoonful of soda, and let them boil
together for a moment. Then remove from the fire, and when nearly cool
stir in flour enough to make a thick batter or dough. Spread thinly on
tins and bake quickly.
WINE CUPS and PUNCHES
[Illustration]
Champagne Cup I
Pour on a sliced cucumber one pint of sherry and one-half pint of
brandy. Grate the rind of two lemons over a little sugar. Add it
to the mixture with the juice of one lemon and the juice of three
oranges, half a pint of Curacao, two bottles of seltzer, three bottles
of apollinaris and three bottles of champagne. Sweeten to taste and
ice well.
* * * * *
Champagne Cup II
Mix together two tablespoonfuls of sugar, the juice and shaved peel
of a lemon, a few slices of cucumbers, one wine glass of Curacao, one
quart of apollinaris and one quart of champagne. Pour over a block of
ice in a punch bowl.
* * * * *
Champagne Cup III
Rub three ounces of sugar on lemon peel and put in a punch bowl with
the juice of four lemons, one quart of apollinaris, and one quart of
orgeat. Beat this well. Then add one pint of brandy, half a glass of
Jamaica rum and a glass of Maraschino. Strain into a bowl of ice and
just before serving, pour in three quarts of champagne.
* * * * *
Champagne Cup IV
Two tablespoonfuls of sugar rubbed on the peel of a lemon and mixed
with the juice of half a lemon, three slices of pineapple, one wine
glass each of Maraschino and brandy and a quart each of apollinaris
and champagne. Ice well.
* * * * *
Champagne Cup V
Rub two ounces of sugar over the peel of an orange. Mix with it the
juice of an orange, two wine glasses of sherry, one wine glass of
Maraschino, and a quart each of apollinaris and champagne. Add a few
slices of cucumber and plenty of ice.
* * * * *
Hock Cup
Pour over a block of ice in a punch bowl, a wine glass of Maraschino,
two quarts of apollinaris, two quarts of sparkling hock and the juice
of two lemons. Sweeten with two ounces of sugar.
* * * * *
Badminton Claret Cup
Rub six lumps of sugar on a lemon, strain the juice of the lemon over
the sugar and add a glass of good sherry, two sprigs of verbena, a few
slices of cucumber and a quart of claret. Place in the bowl a large
piece of ice, and when ready to serve add a quart of sparkling mineral
water.
* * * * *
Moselle Cup
Place the following ingredients in a punch bowl, with a block of ice,
two ounces of sugar, the shaved peel of half an orange, three peaches
sliced, a small pineapple sliced, half a dozen apricots, a wine glass
of sherry, a quart of sparkling Moselle and a quart of apollinaris.
* * * * *
Sauterne Cup
Pour in a punch bowl, with ice, a quart each of sauterne, apollinaris
and champagne, a wine glass of Chartreuse and two tablespoonfuls of
sugar.
* * * * *
Champagne Punch
In a bowl place one sliced orange, one lime sliced very thin, and
the juice of another lime, one-fourth of a pineapple sliced, and
one-fourth of a pound of sugar. Let stand twelve hours. Put a large
block of ice in a punch bowl, add the above ingredients with a
wine glass of Maraschino, two tumblers of sauterne, a wine glass of
raspberry syrup, and last of all, one quart of champagne, a few whole
straw-berries and a claret glass of Benedictine may also be added.
* * * * *
"T" Punch
Slice a whole pineapple and three lemons, and place in a punch bowl
with the juice only of nine other lemons, add two pounds of sugar, and
let these ingredients stand several hours. Then add one quart each of
green tea, Jamaica rum, brandy, claret, a pint of Curacao, and allow
it to stand another hour. Then place in the punch bowl with a large
block of ice, and pour in six quarts of champagne.
* * * * *
New York Club Punch
Take two pounds of lump sugar and squeeze over it the juice of one
dozen lemons, using a little of the grated rind. Let this stand three
hours, then strain the syrup through two thicknesses of flannel and
set away on ice. Just before serving add one quart each of brandy,
Jamaica rum, Madeira and water.
* * * * *
Milk Punch
Take the juice and shaved peel of two dozen lemons, mix with five
quarts of water, three pounds of loaf sugar and six quarts of rum.
Stir until the sugar is dissolved, then add two quarts of boiling milk
and allow the mixture to stand twenty-four hours. Then strain twice
through a cloth.
* * * * *
Apple Toddy I
Bake slowly two dozen cored apples until done. Place in a large stone
jar with eight pounds of sugar. Pour over them four gallons of boiling
water and let stand for forty-eight hours. Then remove the apples and
crush them after taking off the skins. Return the fine pulp to the
jar, and add one gallon of whiskey, one gallon of brandy, one gallon
of peach brandy and three pints of Jamaica rum. The toddy should stand
in the covered jar for a week before being used.
* * * * *
Apple Toddy II
Prepare six cored apples by sticking a dozen cloves in each and baking
slowly until soft. Put them in a stone jar and pour over them a toddy
made of two quarts of whiskey, one quart of brandy, one pint of rum
and three cups of water, sweeten to taste and cover closely, allowing
the mixture to blend for a week before using.
INDEX
SOUPS AND CHOWDERS
Onion Soup
Palestine Soup
Black Bean Soup
Parker House Tomato Soup
Celery Soup
Bisque of Prawns or Shrimps
Lobster Soup
Venison Soup
Puree of Venison
Clear Soup Stock
Daniel Webster's Chowder
Scott's Chowder
Marblehead Chowder
Clam Chowder I
Clam Chowder II
Force Meat Balls for Chowder
FISH
Oysters a la Marechale
Toasted Angels
Oyster Patés
Scalloped Clams
Shrimp or Oyster Curry
Shrimps a la Bordelaise
Shrimps with Tomato
Saute of Shrimps
Crab a la Creole
Sole a la Normandie
Filet of Sole a la Bohemian
Baked Sole
Flounders a la Magouze
Salmon a la Melville
Stewed Haddock
Bacalas a la Viscaina
Baked Sardines
Sardines with Cheese
Scalloped Fish Roe
Kedgeree
Bouillabaise
ENTREES
Sweetbreads with Mushrooms
Terrapin
Frogs a la Poulette
Calves' Head en Tortue
Chops a la Reine
Calves' Feet a la Marechale
Puree of Chestnuts with Chops
Lamb Chops a la Nesselrode
Devil Chops
Lamb Cutlets Duchesse
Lamb Cutlets a la Condi
Eggs with Tomatoes
Macaroni a la Rossini
Timbale of Macaroni for Twelve Persons
CHICKEN AND GAME
Chicken Portuguese
Chicken with Oysters
Casuela
Fried Chicken, Maryland Style
Chicken with Rice
Chicken with Spaghetti
Quail with Celery
Pheasant a la Savarin
Quail and Onion
Salmi of Duck with Olives
Stewed Squabs
MEATS
Yorkshire Steaks
Filet of Beef a la Rossini
Yorkshire Pudding
Cold Roast Beef Stewed
Lobscouse
Perchero
Stewed Cold Mutton or Beef
Lamb with Macaroni
Stewed Fresh Tongue
Pork Pie
To Barbecue a Pig (very old dish)
To Boil a Ham
Mexican Tripe
Spanish Bacon on Toast
SAUCES
Sauce for Canvas-back Duck
Sauce for Wild Fowl
Hollandaise Sauce
Parsley Butter
Green Sauce
Egg Sauce
Celery Sauce
Devil for Boiled Ham or Fowl
Onion Sauce
Garlic Sauce
Melted Butter
Salad Dressing Without Oil
VEGETABLES
Asparagus aux Milanaise
Corn au Gratin
Chonfleur au Gratin
Okra
Potato Cream
Sweet Potatoes
Chili Beans
To Boil Rice
Risotto
SALADS
Club Salad
Winter Salad
Cheese Straws to Serve with Salad
DESSERTS AND CAKES
Mince Meat
Hot Zabajone
Frozen Zabajone
Genoise Pastry
Omelette Souffle
Marmalade Pudding
Amherst Pudding
Brown Betty
Chocolate Pudding
Bread and Molasses Pudding
Baked Bananas
Hermits
Lady Baltimore Cake
Silver Cake
Gold Cake
Fig Filling for Cake
Thin Gingerbread
WINE CUPS AND PUNCHES
Champagne Cup I
Champagne Cup II
Champagne Cup III
Champagne Cup IV
Champagne Cup V
Hock Cup
Badminton Claret Cup
Moselle Cup
Sauterne Cup
Champagne Punch
"T" Punch
New York Club Punch
Milk Punch
Apple Toddy I
Apple Toddy II
End of Project Gutenberg's Joe Tilden's Recipes for Epicures, by Joe Tilden
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