The National Cook Book | by Marion Harland And Christine Terhune Herrick

Introductory

The thousand recipes in this volume represent seven years of accumulation and selection of material which we believe will be of value to our sister housekeepers. We have collected these recipes from a...

Appetizers

A significant token of the advance of the average domestic caterer in knowledge of the structure of the human stomach and in aesthetic taste is the honorable position now given on all well-appointed t...

Raw Oysters

Small oysters are most fashionable for this purpose, but many epicures cannot forego the pleasure of seeing and eating the large, luscious bivalves which have made the American oyster famous through t...

Oyster Cocktails

Oyster Cocktails. (No. 1.) Mix together a tablespoonful of tomato catsup, half a tea-spoonful of Harvey's sauce, a tablespoonful of lemon-juice, a pinch of paprica, one of salt, and five drops of Tob...

Caviare Bars

Open a box of caviare two hours before you are to use it, and turn into a china or stone-ware vessel, to rid it of the airless taste and smell imparted by the can. Half-an-hour or so before serving, b...

Anchovy Bars

For these use the whole anchovies. Scrape them fine, leaving out the skins, and work to a paste with butter, lemon-juice, and a little cayenne pepper or paprica. Then proceed as with the caviare bars....

Smoked Salmon

Cut smoked salmon into strips, and broil it over a clear fire until it is hot through and well marked with the bars of the broiler. Transfer it to a hot plate which has been rubbed with a piece of le...

Grilled Sardines

Drain and skin boneless sardines. Heat two tablespoonfuls of butter in a chafing-dish and saute the sardines in this, turning them once. When very hot season with salt, a little cayenne, and the juice...

Chicken Sandwiches

Chop the white meat of a boiled chicken very fine, work into a paste with sweet cream, season with paprica or cayenne and celery salt, and make into sandwiches as already directed. If you cannot get c...

Deviled Egg Sandwiches

Rub, or pound, the yolks of hard-boiled eggs that are perfectly cold and mealy, to a powder, and wet up with salad oil, seasoning to taste with French mustard, cayenne or paprica, and salt, with a das...

Brunettes

Dip the crisp inner leaves of lettuce in a French dressing of salad oil, vinegar, pepper, and salt. Lift each out with the tips of your fingers and lay them between thin slices of buttered brown bread...

Cresslets

Pick, without bruising, the leaves of fresh, succulent water-cresses from the stems, toss them over and over quickly, with a silver fork, in a French dressing, and spread between thin triangles of but...

Nasturtium Sandwiches

Butter and cut into thin slices a light white loaf, and spread between them fresh petals of nasturtium flowers, each petal overlapping the next half-way in its length to give substance to the sandwich...

Olive And Caper Bars

Mince very finely olives and mix with one-third the quantity of finely chopped capers. Work up smoothly with butter, or oil, paprica or cayenne, and celery salt, and spread between thin strips of butt...

Pea-Nut Sandwiches

Skin fresh-roasted pea-nuts, and pound fine. Work to a paste with melted butter, season with salt and cayenne, or paprica, and spread between thin squares, triangles, or bars of brown or white bread. ...

Deviled Shrimps

Chop canned or fresh shrimps fine; beat to a paste with olive oil or melted butter; season with lemon-juice, Worcestershire sauce, cayenne, and celery salt, and spread them between buttered and toaste...

Salted Almonds

Blanch the almonds by pouring boiling water upon them, letting them stand ten minutes in this, closely covered, then, pouring it off and covering the nuts with more water from the boiling kettle. As s...

Salted Pea-Nuts

Blanch and, when cold and dry, proceed as with almonds, to which they are preferred by some people. Filberts may be treated in the same way, also English walnuts and pecans. The last two need not be b...

Grape-Fruit Or Shaddocks

Both names are absurd. The now much sought-after delicacy is a species of sour orange. The botanical name is Citrus decu-mana, and tradition says it was brought to Europe first by a certain Captain Sh...

Tutti-Frutti In Bowls

Remove the fruit carefully from the halves of the grape-fruit and lay the emptied and scraped peels in ice-water while you prepare the filling. Cut the pulp into small cubes, and several bananas into...

Soups

An essay upon this subject lately published asserts that Nothing is easier than to make good soups.'' The reader who has sat at many tables in town and country is driven to the necessity of question...

Clear Soups. Stock For Clear Soups

Four pounds of beef bones, well cracked. One pound of chopped lean beef. One pound of lean veal, also minced fine. Six quarts of cold water. Salt and pepper to taste. One table-spoonful of kitchen bou...

Amber Soup

To one quart of jellied stock add the unbeaten white and broken shell of an egg. Stir well for a minute and set over the fire where it will heat quickly, not withdrawing the spoon or ceasing to stir g...

Soup A La Russe

Having cleared your stock according to the foregoing recipe and reheated it, pour it into the tureen and lay carefully upon the surface as many nicely poached eggs as there are people at table. ...

Sweetbread Soup

Boil, blanch, cool, and chop very fine two sweetbreads ; mix with them one-half their bulk of fine crumbs, previously soaked and rubbed smooth with a little cream. Beat up the yolk of a raw egg, and w...

Clear Brown Soup

Clear the stock as directed in recipe for Amber Soup, and stir in enough caramel to color it to your liking, bearing in mind that too much will give a sweetish taste to the liquid. The caramel is mad...

Julienne Soup

Cut into small dice and parboil two carrots, two turnips, three stalks of celery, and two small onions. Drain off the water and let the vegetables get almost cold before dropping them into a quart of ...

Celery Consomme Royale

Consomme is nothing more than a clear bouillon flavored to suit the taste. A pleasing variety is made by boiling in a quart of good stock four stalks of tender celery until they are ready to fall to p...

Vermicelli Or Spaghetti Soup

Break the vermicelli or spaghetti into inch lengths, and cook tender and clear in boiling salted water. Drain this off; spread the vermicelli upon a dish and allow it to get almost cold, when drop int...

Clear Tapioca Soup

Soak two tablespoonfuls of pearl tapioca in a large cup of cold water four hours, then stir into a quart of well-seasoned boiling clear stock, and simmer ten minutes. Pearl sago may be substituted fo...

Clear Soup With Croutons

Cut slices of stale bread into small squares, and fry to a light brown in good dripping or butter. Shake off every drop of fat through a colander, spread upon tissue-paper laid over a hot plate, leavi...

Green Pea Royale Soup

Mash, while warm, three tablespoonfuls of green pease to a pulp; work into this a tablespoonful of soup stock, a teaspoonful of corn-starch, and the beaten white of an egg. Mix thoroughly and spread u...

Chicken Consomme, Or Bouillon

This, the most relishful of the bouillon family, is in great request at luncheons, afternoon receptions, or high teas, and in the sick-room. One fowl, weighing four pounds, jointed, as for fric...

Brown Consomme

Three pounds of lean beef. (The coarser cuts will do for this purpose.) Two pounds of lean veal. Five quarts of cold water. One fine stalk of celery, cut into inch lengths. One small carrot, cut into ...

Broths

Under this head may be gathered such a noble army of toothsome and economical soups, purees, and potages as would fill half this book were the attempt made to register and give recipes for all of them...

Scotch Broth

One generous quart of stock made by boiling down the water in which a leg of mutton was cooked until you have half the original quantity. Or by boiling for eight hours the bones left from roast mutto...

White Roux

This same roux is so essential to the right making of thick soups that explanation should be made here of the meaning of the term. Heat one tablespoonful of butter in a frying-pan, and when it hisses...

Chicken Broth

The carcass, neck, pinions, stuffing, etc., of a roast or boiled chicken. Or the water in which a fowl has been boiled, simmered down to half the original quantity. Or the gravy left from fricasseed...

English Barley Broth

One quart of strong stock made by boiling the bones of a rib-roast, or steak well broken, with a pound of underdone beef for six hours. Or if raw meat is at hand, allow for a pound of chopped lean be...

Brown Roux

Heat a tablespoonful of butter in a frying-pan until it bubbles and browns, but not until it burns. Stir in a tablespoonful of lightly browned flour until all is smooth. Pour into the frying-pan gr...

A New Jersey Broth

One quart of good stock, - beef, mutton, chicken, or miscellaneous. One pint of tomatoes, peeled and sliced. One cupful of green pease. One stalk of celery cut into small bits. One small onion, choppe...

White Veal Broth

The best use to which this often indigestible meat can be put is soup-making. In this form its best elements - the gelatinous - come into play, and the dreaded fibres are thrown aside. Three pounds o...

Tomato And Rice Broth. (Without Meat.)

One pint of tomatoes, cut up, or the juice from a can of tomatoes. Half a cup of rice boiled tender, but not broken, and a good cupful of the water in which it was cooked. One small onion, minced. One...

Chicken Bisque

This is a good way of using the remains of boiled or roasted fowls. One quart of stock made from the carcasses, etc., of the fowls. one quart of stock made from the carcasses, etc. of the fowls, well-...

Vegetable Broth. (Without Meat.)

One carrot, one turnip, one salsify root; a tablespoonful of minced cabbage; two potatoes, parboiled and sliced thin; two stalks of celery ; three tomatoes or a cupful of canned tomatoes; half a cupfu...

Another Lenten Broth

Twelve ripe tomatoes, peeled and sliced, or a can of tomatoes ; one small onion, sliced and fried to a light brown in butter ; two tablespoonfuls of butter rolled in the same quantity of flour ; one-h...

Cauliflower Broth. (Without Meat.)

One fine cauliflower ; two tablespoonfuls of butter rolled in one of corn-starch; one onion; bunch of parsley; two blades of mace; two quarts of water ; two cups of milk ; pepper and salt ; a pinch of...

Corn Chowder

Twelve ears of green corn, and two onions sliced; three large potatoes, or six small, parboiled. Six Boston crackers, well buttered and soaked five minutes in boiling water. Three table-spoonfuls of b...

Corn And Tomato Chowder

One quart of tomatoes, peeled and sliced. One-quarter pound of chopped salt pork. Two onions, sliced. Six ears of corn, sliced from the cob with a sharp knife. Two tablespoonfuls of rolled cracker. On...

Highlander's Delight

Two pounds of veal and three pounds of bones (well-cracked) from neck or knuckle of the calf; one onion, minced fine; one turnip, one carrot, grated. Bunch of sweet herbs, chopped ; half cupful of bar...

Chicken And Corn Broth

Even in the country, where old fowls must be disposed of in some way, it is seldom economical to boil them to pieces just to make soup. But if you will save the liquor in which these have been boiled ...

Virginia Game Broth

Two squirrels (the wild gray squirrel) or two wild rabbits, called hares at the South - jointed as for fricassee. Two cups of Lima beans; six potatoes, parboiled and sliced; seven ears of green corn...

Cream Of Celery Soup

Two cups white stock. Two cups milk. One bunch celery. Two tablespoonfuls flour. Two tablespoonfuls butter. Wash the celery and cut it into inch lengths. Cook it three-quarters of an hour in enoug...

Cream Of Onion Soup

The large Bermuda onions or very young Spring onions are best for this. Simmer five tablespoonfuIs of minced onion for one hour in a quart of good stock - beef, mutton, or veal, or chicken. Rub then t...

Cream Of Turnip Soup

One quart of lamb or mutton broth. Two cups of turnip dice. Use white, young turnips. Cook in the liquor half an hour after the boil begins, and when very tender, rub through a colander. Return to the...

Cream Of Lettuce Soup

Shred finely two heads of lettuce - the greener the better. Cook for half an hour in a quart of good stock, nib through a colander; return to the fire, stir into a cup of this two table-spoonfuls of w...

Cream Of Sorrel Soup

This is best when made from the more delicate species of sorrel, such as infests our flower-borders, but the commoner red sorrel of the farm can be used. Wash the leaves and stems thoroughly and ...

Cream Of Tomato Soup

One can of tomatoes or the equivalent in raw tomatoes. One quart of milk. Three tablespoonfuls of butter and one of cornstarch. Salt and pepper to taste. Quarter teaspoonful of soda. A tablespoonful o...

Cream Of Asparagus Soup

Cut the tops off and parboil by themselves. Cut the stalks into short lengths and cook slowly one hour in a quart of weak stock, with half a minced onion. Strain and press through a colander; put the ...

Swedish Cream Of Green-Pea Soup

Boil the pea-pods in a quart of weak stock with a sprig of mint for half an hour, when strain them out and put in the pease, also a lump of sugar and a pinch of soda. The latter will preserve the colo...

Cream Of Spinach Soup

Two quarts spinach. One quart milk. One tablespoonful each of flour and butter. Salt and white pepper to taste. Tiny pinch of soda. Wash the spinach thoroughly, stripping each leaf from the midrib. P...

Cream Of Beet Soup

Select six large, bright-red beets and boil carefully in their skins, lest they bleed white. Scrape off the skins, chop finely and quickly and rub through a colander into a quart of white stock - veal...

Cream Of Corn Soup

Shave the corn fine from the cob, or if canned corn is used, chop it small, and proceed as with the other cream soups, for which directions have been given. ...

Purees

Potato Puree. (Without Meat.) Boil and mash very soft and fine twelve potatoes. Heat one pint of milk in a saucepan, add a parboiled onion (chopped), and cook slowly ten minutes. Strain out the onio...

Ox-Tail Soup

One ox-tail; one stalk of celery; one onion, sliced; one carrot, cut into dice ; two tablespoon fuls of butter ; two quarts of weak stock ; pepper, salt, and chopped parsley; a sprig of thyme; one bay...

Calfs Head, Or Mock Turtle, Soup

One calfs head; one cupful of strained tomatoes; four table-spoonfuls of butter made into a dark roux with a like quantity of browned flour ; five quarts of cold water ; one sliced onion and a grated ...

Gumbos

Gumbo. (No. 1.) One quart of strong chicken stock ; two slices of corned ham, cut into small bits ; one pint of strained tomatoes ; two dozen okra pods. Paprica and salt to taste. One onion, sliced a...

Giblet Soup

Heat one quart of chicken stock. You can utilize for this the liquor in which a fowl has been boiled, or that in which the carcasses of cooked fowls have been boiled for hours. When it boils, stir in ...

Liver Soup

A palatable and inexpensive soup is made of one quart of stock, obtained by boiling four slices of corned lean ham, or a corned ham-bone, with a sliced onion in two quarts of water until it is reduced...

Rabbit Or "Old Hare" Soup

One rabbit, jointed as for fricassee. One-half pound of salt pork, minced finely. One large onion, also chopped. One stalk of celery, and chopped parsley. A teaspoonful of Worcestershire sauce; a tabl...

Mulligatawney Soup

One quart of chicken, veal, or calf's-head broth. One small onion, minced. A pinch of mace. Half a cupful of soaked rice. Juice of a lemon. One generous tablespoonful of brown roux. One teaspoonful of...

Cream Of Oyster Soup

One quart oyster liquor. Two dozen oysters. One quart milk. Two tablespoonfuls butter. Two tablespoonfuls flour. Juice of half a lemon. Salt, pepper, and a tiny pinch of mace. Heat the milk and th...

Oyster Bisque A La Reine

Make as directed in the foregoing recipe, but add a pint of strained chicken-broth to the oyster-liquor, and stir into the milk and crumbs half a cup of finely minced white chicken meat. Season also w...

Clam Bisque

Make as you would oyster bisque, but cook the chopped clams for fifteen minutes after the boil is reached, and add to the liquor a cupful of good stock, beef, lamb, or veal. Clams are less rich than o...

Florida Clam Bisque

Drain the liquor from fifty clams and put it over the fire with a pint of veal stock (chicken is even better), a teaspoonful of minced onion, the same of carrot dice, a bay leaf, a stalk of celery and...

Fish Bisque

A delicious soup may be made of halibut or any other good white fish that has not too many bones in it. Even fresh cod that has been cooked in two waters will do for this dish. Heat a quart of good s...

Salmon Bisque

Salmon left-overs or canned salmon steak is very nice treated according to directions given in the last recipe. Pass sliced lemon with it. ...

Creamed Clam Bisque

Chop twenty-five clams fine and cook for half an hour in their own liquor and a cupful of boiling water in which an onion has been cooked and then strained out. Have, in another saucepan, a cupful ...

Martha Washington Crab Soup

Two cupfuls of picked-out crab meat. Two quarts of boiling water in which one pound of corned pork has been boiled one hour. Yolks of two eggs, well beaten. Two cupfuls of milk - half cream if you c...

Eel Soup

Fresh-water eels are especially good for this purpose. Four pounds of eels; three quarts of water ; one chopped onion ; minced parsley; a blade of mace; pepper, salt and lemon-juice; two tablespoonfu...

Clam Chowders

Clam Chowder. (No. 1.) One-half pound of fat salt pork; seventy-five clams; one onion, parboiled and minced; one tablespoonful of parsley; twelve Boston crackers, split and soaked half an hour in a c...

Fish Chowders

Fish Chowder. (No. 1) Two pounds firm fish, cod, halibut, or haddock; four potatoes, peeled, sliced, and parboiled ; one large onion ; one quart of hot water ; one-half pound of fat salt pork, choppe...

Familiar Talk. The Dignity Of Economy

Byron, coarse in thought, word, and deed, in spite of gentle blood and genius, called miserliness the amiable vice of gentlemen. Like some other sayings intended to be severely sarcastic, it sets u...

Broiled Shad

This is the simplest, and is considered by some epicures to be the best, way of preparing a justly popular fish. Clean and wash the shad, doing the last quickly, over a pan of cold water, not in it. ...

Baked Shad Au Court Bouillon

Bake a plump shad in a covered roaster for half an hour in a steady oven, having just water enough under the grating to prevent burning. Lift the cover and rub the fish with a mixture of butter and ...

Boiled Shad With Egg Sauce

In Lower Virginia, where shad are so abundant for nearly three months of the year as to be almost a drug in the market,the larger fish are often boiled and, if rightly seasoned, are not insipid. Se...

Boiled Shad Au Court Bouillon

The foreign touch is given to this and other large fish fit for boiling by cooking them in stock made thus: Chop coarsely an onion, a carrot, and a stalk of celery, and fry them in two tablespoonfuls...

Fried Shad

Clean, wash, and wipe the fish, split down the back, and cut each side crosswise into four pieces, about as wide as your four fingers laid closely together. Sprinkle with salt and pepper and dip in be...

Shad Roes

As soon as the fish is cleaned, wash the roes, put into a saucepan with a slice of onion and a teaspoonful of minced parsley, cover them with boiling water slightly salted, and cook them for fifteen m...

Croquettes Of Shad Roe

Scald the roes in boiling salted water in which you have put a tablespoonful of vinegar. Cook them in this for fifteen minutes and drop them into ice-cold water to stiffen and blanch. Break them apart...

Broiled Shad Roes

Drop the roes into boiling salted water, cook gently for ten minutes and transfer them to ice-water for ten minutes more to blanch and make them firm. Wipe and set them on the ice until cold and stiff...

Scalloped Shad Roes

Roes of two shad; one cupful of drawn butter and yolks of three hard-boiled eggs ; one teaspoonful of anchovy paste or essence; one teaspoonful of parsley; juice of half a lemon; one cupful of bread-c...

Stuffed Shad

Clean, wash and dry, stuff and sew up as you would a fowl. Dredge with salt, pepper, and flour; lay four or five very thin slices of salt pork in the baking-pan (a covered roaster if you have it), p...

Stuffing For The Fish

Rub a good tablespoonful of butter into a cupful of cracker-crumbs; wet with a teaspoonful of onion-juice; mince a dozen capers and a little parsley, and mix in well with salt and pepper ; Or ...

Boiled Bass

Put enough water in the pot for the fish to swim in easily. Add half a cupful of vinegar, a teaspoonful of salt, an onion, a dozen black peppers, and a blade of mace. Sew up the fish in a piece of cle...

Grilled Bass

Ask your fishmonger to take out the backbone without splitting the fish apart. Season with salt and pepper, roll in egg and pounded cracker, and fry whole in hot fat. Salad oil is best for this purpos...

Baked Halibut

Lay the piece of fish in cold salt and water for an hour to draw out the fish-oil flavor so unpleasant to most palates. Wipe dry, score the skin on top, and put into your baking-pan. Pour a cupful of ...

Halibut Steaks (Boiled Au Gratin)

Lay them in salt and water for an hour; wipe dry and rub all over with oil and lemon-juice, leaving them, when anointed, in a cold place for half an hour. Then put into a covered baking-pan ; pour ove...

Halibut Steaks (Broiled)

Lay in salt and water for an hour, wipe dry, rub on both sides with olive oil and lemon-juice, and broil over clear coals. Transfer to a hot dish, baste with butter and lemon-juice, plentifully, cover...

Halibut Steak A La Jardiniere

Leave in salt and water for one hour, wipe dry, rub melted butter on both sides of the steak and lay upon some rings of onion in your covered roaster. About the steak lay a parboiled carrot cut into d...

Boiled Salmon

Sew up the fish in a piece of thin muslin, or mosquito-netting, fitted well to it, and boil in salted boiling water to which two tablespoonfuls of vinegar have been added. Take off the cloth carefully...

Boiled Salmon Au Court Bouillon

Put a great spoonful of butter into a frying-pan and when it hisses, add a minced carrot, an onion also cut small, and a stalk of celery cut into inch lengths. Add half a cupful of vinegar, four whole...

Salmon Steaks

Cook as you would halibut steaks, but they need not be laid in salted water first, being more delicate in flesh and flavor. ...

A Palatable Salmon Rechauffe Al Napolitano

This fish is at once so delicious and so expensive that a wise housewife is careful not to lose so much as an inch of it. A good accompaniment to boiled salmon is spaghetti, or some other form of ma...

Salmon Chops

Prepare a paste precisely as directed for croquettes, and when cold and stiff, mould into the form of mutton chops. Egg and crumb them, set in the refrigerator for two hours and fry as you would croqu...

Flounder Fillets

Have the backbone taken neatly out of the fish, and cut each half into two long strips. Trim them into uniform size and lay for an hour in salad oil and lemon-juice, or vinegar, setting the dish on ic...

Fried Perch, Weak-Fish, Butter-Fish, And Other Pan-Fish

The general treatment is the same with all. They can be floured and fried, but are invariably nicer and more comely when rolled in egg and fine crumbs. Clean, wash, and dry them inside and out; rub wi...

Fillets, Steaks, And Cutlets Of Fish Saute

You can use good, sweet dripping for this purpose, or the fat that runs from a few slices of fat salt pork cooked in a frying-pan. Lay the fish in olive. oil and lemon for an hour. Rub well with pepp...

Fried Smelts

Dip them in milk (or cream is still better), then roll in salted and peppered flour. Set aside for an hour or more in a cold place, and fry in hot deep cottolene. Serve upon a folded napkin, or upon s...

Broiled Smelts

Ask your fish merchant to split them down the back and with a narrow, sharp blade, to remove the bone. Perhaps you can do it neatly, and perhaps not. Broil quickly upon a well-oiled gridiron; have r...

Scalloped Fish

Heat one cupful of milk to boiling, and stir it gradually into three tablespoonfuIs of flour rubbed to a cream with two table-spoonfuls of butter. When it is well mixed set over the fire and cook, sti...

Salmon Loaf

Pick and flake cold salmon. Canned will do if you cannot get fresh. Have ready the pounded yolks of two hard-boiled eggs; mix with the shredded fish, season with pepper, salt, a pinch of mace, some mi...

Salmon Pudding

Pick the fish, add half as much finely crumbed bread, and a tablespoonful of butter, season with pepper and salt, with a dash of onion-juice. Beat two eggs light and into these two table-spoonfuls of ...

Brook Trout

Clean, wash, and dry the fish, handling tenderly, not to mar its beauty or flavor, roll in salted and peppered flour, and fry in deep fat to a delicate brown. Serve upon folded tissue-paper in a ho...

Grayling

This second-best of game-fish is cooked as you would cook trout. In the opinion of some he outranks his better-known brother in deliciousness. He is found at his best estate in the Michigan woods, in ...

Creamed Salmon Trout

Having cleaned and washed it, rub all over with butter and lay in your covered baking-pan with just enough water under the grating to keep him from burning, and bake ten minutes to the pound, basting ...

Fried Pickerel

Clean, wipe dry, roll in salted and peppered flour, or dip in egg and roll in seasoned cracker-dust, and fry quickly in deep cottolene or oil brought slowly to the boil. ...

Cat-Fish (Fried)

Skin, cut off the heads, season, roll in egg and cracker-crumbs, and fry in deep cottolene. You can make an almost elegant affair of the plebeian fish by treating them, after they are skinned, to a ...

Cat-Fish (Stewed)

Let them lie in cold salt and water for half an hour after skinning them; put into a saucepan with a tablespoonful of chopped onion for each pound of fish; cover with cold water and stew until they ar...

Boiled Cod

Lay in salt and water for half an hour ; sew up in coarse, thin muslin fitted to the shape, and cook ten minutes to the pound, after the boil begins, in boiling salted water in which a table-spoonful ...

Cod-Steaks

Leave in salt and water fifteen minutes; wipe dry and cover with salad oil and vinegar for half an hour or more. Broil then upon a well-greased gridiron; butter well, pepper and salt, and serve with a...

Scalloped Codfish (Fresh)

Fry a sliced onion in two tablespoonfuls of butter, strain it out, return the butter to the pan and stir in two tablespoonfuls of flour until it bubbles all over. Take from the fire and add gradually,...

Halibut Loaf

Two cupfuls of picked halibut - boiled and cold. Two table-spoonfuls of butter. Two eggs. Four tablespoonfuls of milk or cream. One tablespoonful of flour, stirred to a roux in the hot butter. Pepp...

Sturgeon Steaks

Skin and lay for an hour in cold salt and water. Wipe dry, let them soak in a marinade of oil and vinegar for an hour. Broil over clear coals, turning dexterously twice. Butter and sprinkle with cayen...

Baked Sturgeon

Prepare as you would the steaks, then parboil for fifteen minutes and let it cool, Rub the marinade now well into the flesh of the fish, and bake, covered, ten minutes to the pound, with just enough w...

Stewed Eels

Skin and clean, removing all the fat. Cut into inch lengths, cover with cold water and cook gently three-quarters of an hour. Season with onion-juice, chopped parsley, pepper and salt, stew fifteen mi...

Broiled Salt Mackerel

Wash and scrape the fish. Soak all night, changing the water at bed-time for tepid, and again early in the morning for almost scalding. Keep this hot for an hour by setting the vessel containing the s...

Salt Mackerel With Tomato Sauce

Proceed as with boiled mackerel, but when dished, pour over it, instead of the white sauce, one of tomatoes, stewed, strained, seasoned with onion-juice, pepper, salt, and sugar, and thickened with a ...

Creamed Codfish (Salt)

Soak all night, changing the water several times and having the last bath quite hot. Boil tender in hot water with a table-spoonful of vinegar. Take out the bones while hot, and let it cool before pic...

A Quick Relish Of Smoked Salmon

Half a pound of smoked salmon cut into narrow strips; two tablespoonfuls of butter ; juice of half a lemon ; cayenne pepper. Parboil the salmon ten minutes; lay in cold water for the same length of ti...

Sardines Au Gratin

Lift each fish carefully from the oil in which it was put up, hold suspended for a moment to let most of the oil drip from it, squeeze a few drops of lemon-juice upon it and roll in very fine, peppere...

Smoked Herring, Alewives, Bloaters, Etc

Wash thoroughly, wipe dry, wrap them in clean, wet manilla paper, and leave in a quick oven for fifteen minutes. Serve with sliced lemon. ...

"Finnan Haddie"

A Scotch delicacy that is becoming popular with us. Wash thoroughly, leave in cold water half an hour, then for five minutes in very hot. Wipe, rub over with butter and lemon-juice and broil fifteen m...

Codfish Balls

The purified, shredded codfish, to be bought by the box from any grocer, is best for these. Soak it for two or three hours, then boil for fifteen minutes in water that has had a tablespoon-ful of vine...

Roasted Oysters

Wash thoroughly and lay upon hot coals, or in a shallow pan on the top of the stove, the deeper shell downward, until they open wide. Take off the loosened upper shell, carefully, to retain the juice,...

Panned Oysters

Panned Oysters. (No. 1.) Heat a dozen pate-pans, and lay a scant half teaspoonful of butter in each. Fill with raw oysters from which all the juice has been drained, cover closely and cook for ten m...

Broiled Oysters

Broiled Oysters. (No. 1.) Drain fine fat oysters and dry well by laying them upon a cloth, covering with another and gently patting the upper. Sprinkle with salt and paprica, or cayenne, and broil ...

Fried Oysters

Drain and wipe fine large oysters, dip each first in cracker-dust (peppered and salted), then in beaten egg, and again in the cracker, and arrange upon a large cold platter. Set upon ice for half an h...

Fried Oysters Au Supreme

Drain the liquor from twenty-five large oysters, heat it and when it boils put in the oysters and cook one minute after the liquor grows scalding hot again. Take them out, spread upon a folded cloth l...

Scalloped Oysters

Cover the bottom of a greased bake-dish with oysters, and the oysters with fine cracker-crumbs. Sprinkle these with pepper, salt, and bits of butter; then lay in more oysters and go on in this order u...

Scalloped Oysters Au Supreme

Drain the oysters and reserve the liquor for some other dish. Butter a pudding-dish, cover the bottom with oysters, and these with fine cracker-crumbs; sprinkle the crumbs with bits of butter, minced ...

Oyster Pates

Heat the liquor to a boil, drop in the oysters and cook three minutes after the boil begins. Drain and cut them into quarters, and keep hot over boiling water. For each quart of oysters put one tables...

Oyster Pie

Line the dish with fine puff paste. Fill with dry crusts of bread and lay the top crust over these. Bake in a quick oven ; remove the upper crust with care, take out the crusts and fill with su...

Curried Oysters

Make a roux of two tablespoonfuls of butter in which half a sliced onion has been fried, then strained out, and a heaping tablespoonful of flour with a teaspoonful of curry powder. Cook for three minu...

Fried Oysters A La Brochette

Drain the oysters, roll each in a slice of breakfast bacon, no thicker than writing paper; pass a stout straw or a toothpick through both, and then through other two, making three oysters and three sl...

Roast Oysters A La Brochette

These are sometimes called spindled oysters. Run a slender skewer - (a sharp knitting-needle will serve the purpose well) through the hard parts of six oysters and the upper edges of six thin s...

Stewed Terrapin

Kill the terrapins by dropping into hard-boiling water. Cook one hour or until the skin comes off easily from the heads and feet. Let them get perfectly cold ; take off the shells, remove intestines, ...

Philadelphia Terrapin

Cook as above directed, but instead of the pounded yolks add to the hot cream three raw yolks beaten light, after which the stew should not be suffered to boil. Bring up the heat by setting it in boil...

Clams

How to Open Them. If they are to be eaten raw, have your fishmonger open them with a knife made for the purpose. If they are to be cooked, wash the shells well and put them into a steamer, or, if yo...

Roast Clams

Prepare as you would oysters, but roast three minutes longer. ...

Baked Clams

Open as directed at head of this article, but be careful to reserve to every shell all the juice that belongs to it. Leave the clams in the lower shells, put a bit of butter, a drop of onion-juice, an...

Creamed Clams

Steam the clams until wide open, drain off the liquor, set it aside, chop the clams fine and set in a vessel of boiling water upon the range, while you make the sauce by adding to two tablespoonfuls o...

Scalloped Deviled Clams

Chop thirty clams fine, set in a closed vessel and this in another of boiling water over the fire. Fry a sliced onion light-brown in two tablespoonfuls of butter; strain out the onion, return the but...

Scalloped Clams

Drain and chop two dozen clams. Make a white sauce by stirring into a cup of hot milk a heaping tablespoonful of flour rolled in two teaspoonfuls of corn-starch. When it thickens add the pounded yolks...

Clam Fritters

Chop two dozen long clams fine; pepper and salt them. To make the batter, sift into a bowl twice, through a pint of flour, a level teaspoonful of Cleveland's baking powder, and a saltspoonful of sal...

Clam Pie

An Old New England Seashore Dish. Chop the clams if large, saving the liquor that runs from them. Heat, strain, and season this and cook the chopped clams for ten minutes in it. Have a thick top-cru...

Creamed Scallops

Scald scallops in their own or in oyster liquor, leaving them in only two minutes after the liquid reaches the boil. Heat a cupful of milk, thicken it with a tablespoonful of flour rubbed smooth with ...

Lobsters

It is always safe to cook your lobster yourself unless you have an exceptionally honest fish-merchant, or are yourself an apt judge of shell-fish in all their varieties. The enclosed excellent directi...

Lobsters. Part 2

Farcied Lobster Make a thick sauce of Two tablespoonfuls of butter heated to hissing, and two table-spoonfuls of flour stirred into it at this point. Take from the fire, add gradually a cupful of hot...

Lobsters. Part 3

Lobster And Oyster Ragout Eighteen oysters. Meat of one large boiled lobster, or of two small, cut into inch lengths. Onion-juice to taste. One great spoonful of butter for frying; cayenne, le...

Lobsters. Part 4

Fricassee Of Lobster And Mushrooms One large lobster, cut into pieces over an inch long, and half as wide. Three tablespoonfuls of brown roux. Two cups of veal or chicken stock. One tablespoonful of ...

Lobsters. Part 5

Lobster A La Brochette Meat of one fine lobster cut into clean dice with a keen blade. Two dozen fresh mushrooms. Cayenne, salt, and mace. A dozen slices of breakfast bacon, cut as thin as writing-p...

Soft Shell Crabs, Saute

Take off the fringe or loose shell found under the side points, also the sand-bag found under the shell under the eyes; wash them quickly, salt and dust with cayenne and roll in salted flour. Have rea...

Scalloped Crabs, With Mushrooms

Two cupfuls of crab-meat cut into dice. One dozen fresh mushrooms. One cupful of milk. Half teaspoonful of onion-juice. One cupful of cream or rich milk. A great spoonful of butter and a smaller one o...

A Crab Welsh Rarebit

Make a white roux of a tablespoonful of butter and the same of flour. When hot and smooth, add four tablespoonfuls of veal or chicken stock gradually, and bring again to the boil. Take from the fire, ...

Deviled Crabs

Two cupfuls of crab-meat, cut small - not chopped. Two tablespoonfuls of butter, one of flour, and a level teaspoonful of mustard. One cupful of milk, or cream, or fish stock. Salt, cayenne, and the j...

Crabs Au Gratin

Two cupfuls of crab-meat cut into pieces an inch long. One tablespoonful of flour and a larger spoonful of butter. One cupful of good white stock. Half a cupful of cream. One table-spoonful of sherry....

Fricassee Of Crabs

One cupful of crab-meat, picked out coarsely. Yolks of three hard-boiled eggs. Two tablespoonfuls of butter and one of flour. Three cupfuls of milk. Juice of half a lemon. Half a teaspoon-ful of Frenc...

Shrimps

Coquilles Of Shrimps A La Torquay One cupful of milk or cream. One tablespoonful of butter and one of flour. Six fresh mushrooms minced. A cupful of minced shrimps or prawns. Salt, cayenne, cracker-c...

Frogs' Legs

Fried Frogs' Legs Only the hind-legs are eatable. They are very good, having a curious resemblance to the most delicate spring chicken. Skin, wash, and lay in milk for fifteen minutes. Without wipin...

Familiar Talk. Wrinkles For Housekeepers

Not the care-lines that tell of work and worry. These are not the wrinkles that one woman wishes to receive from another. But there are, to use another expressive bit of contemporary slang, tips -...

Meats

As a nation we eat too much meat, and spend too much money for the quantity we use. The provincial butcher who told a customer that she would better buy from somebody else if she would have choice cut...

Rib Roast Of Beef

Wipe with a clean cloth, but do not wash it. Dash a cupful of boiling water over it to sear the surface, dredge with flour to make a yet more impervious coating, and set upon the grating of your roast...

Rolled Roast Of Beef

If your butcher has not done it for you, remove the ribs, and roll up the meat, the thicker part in the centre, bind into a round with stout twine, secure the outer flap with a couple of skewers, and ...

Braised Round Of Beef

This is a pleasing variation of the pot-roast of our grand-mothers, and is an admirable way of cooking a tough piece of beef. Chop a carrot, a turnip, an onion, and a stalk of celery coarsely and ...

Braised Beef, A La Jardiniere

Cook as directed in the foregoing recipe. Have ready when the meat comes from the fire and the sauce has been made, a cupful of green peas, or of string-beans, cut into short pieces, or Lima beans; th...

Rolled Beefsteak (Braised)

A tough steak may be brought to tender terms in this way: Make a forcemeat of crumbs, butter or bits of suet, if you have them, pepper and salt. A fresh tomato, minced, is an improvement. Cover the st...

Roast Beef With Yorkshire Pudding

One pint of milk ; two eggs ; two cups of prepared flour, or, if you use plain flour, add an even teaspoonful of Cleveland's baking powder. One teaspoonful of salt. Roast the beef in the usual way...

Beef A La Mode

For this dish you will require a piece of beef from the round, free from sinews or gristle, and compact in character. It is much easier to prepare a large piece of beef a la mode satisfactorily than a...

Broiled Beefsteak

Speaking by the card, there is but one way of cooking a first-class beefsteak, and that is by broiling. It may be said with equal positiveness that a steak should always be cut more than one inch thic...

Chateaubriand Steak With Mushrooms

What often passes upon Frenen restaurant menus and sometimes at state breakfasts for this elegant dish, whichshould be cut from the heart of the fillet, is only a prime tenderloin steak, trimmed into ...

Beefsteak And Onions

While your steak is in broiling have two large, or three small onions sliced very thin and fried lightly in butter. When the steak has been dished, seasoned, and buttered, cover with the fried onions ...

Ruth Pinch's Beefsteak Pudding

Cut the steak into strips an inch long and less than half as wide, put over the fire in a saucepan, cover closely, set within another of cold water and bring the water slowly to a boil. Let the meat g...

Beef Stew

Cut up two pounds of beef - the coarser pieces will do - into inch lengths and saute in two tablespoonfuls of dripping in which a sliced onion has been already fried. Cover with cold water, then set a...

Curried Roast Beef

Cut two cups cold roast beef into small bits, put a large piece of butter into a saucepan, and lay in it the meat and two onions, sliced very thin. Brown for five minutes, add one cupful of boiling wa...

Hamburg Steaks

To one pound of lean beef, chopped twice and rid of every bit of fibre and gristle, allow one beaten egg, one teaspoonful of onion-juice, half as much salt, a fourth as much paprica, and a pinch of gr...

Hash Cakes

Chop underdone roast beef fine and mix with one-third as much smoothly mashed potato. Season to taste with pepper, salt, and mustard. Knead lightly, and when the ingredients are well incorporated, wor...

Mince Of Beef And Potato

Chop under-done and well-done beef together, season with pepper, salt, a few drops of onion-juice and with mustard, and mix with one-third as much mashed potato as you have beef. Heat in a frying-pan ...

Corned Beef

Wash thoroughly, and if very salt leave in cold water for one hour. Put over a moderate fire, or at the side of the range, in enough cold water to cover it deeply. If you mean to use the liquor for so...

Corned Beef And Dumplings

Wash the beef thoroughly, and let it lie in cold water fifteen or twenty minutes. Plunge then into a pot of boiling water, and plenty of it, that every part of the meat may be covered. Cook steadily, ...

To Corn Beef

Rub hard on all sides with a mixture of nine parts of salt to one of saltpetre, until the meat will take no more and the salt lies dry upon it. Repeat this rubbing daily for three days, keeping the me...

Pressed Corned Beef

Select a firm piece for this purpose. The brisket is good, or for those who like a streak of fat and a streak of lean, the plate-piece is excellent, but this must be chosen carefully. Tie the meat tig...

Stewed Tripe

Cut into dice, and saute in hot fat in which a sliced onion has been fried. Cook the tripe ten minutes, and cover with boiling water. Stew half an hour gently; season with salt, pepper, a great spoonf...

Boiled Beefs Tongue (Fresh)

Trim away the uneatable root. (It may go into the stock-pot as fresh meat.) Put the tongue on in hot, salted water and boil it an hour if small, an hour and a half if large. Remove the skin carefully ...

Braised Beefs Tongue (Fresh)

Boil for one hour, take off the skin and lay the tongue in a covered roaster, or in a pot with a broad bottom, upon a bed of vegetables, a small carrot cut into dice, a small onion sliced, a stalk of ...

Boiled Tongue (Smoked)

Wash the tongue carefully, and let it lie in cold water for several hours before cooking - over night if possible. Lay it in a kettle of cold water when it is to be cooked, bring the water to a boil s...

Jellied Beefs Tongue

Boil a smoked tongue as directed above, and when cold slice thin, and pack it (not too tightly) in a mould. When all the slices are in pour over all aspic jelly enough to cover it well, but not to flo...

Aspic Jelly

Two cups of well seasoned clear stock - veal, chicken, or consomme of any kind. Half a package of gelatine that has been soaked three hours in enough cold water to cover it. Two table-spoonfuls of vin...

Moulded Beef

Pass two pounds of lean, raw beef twice through the meat-chopper and pick out all bits of fibre and gristle. Season well with paprica, salt, a little French or English made mustard, and a dash of onio...

Mock Hare

Beat a sirloin steak (having removed bone and fat) from end to end with the flat of a hatchet and trim the edges. Lay in two tablespoonfuls of vinegar and the same of oil for two hours. Pile in the ce...

Beef Roulettes

Chop lean raw beef very fine, season well with paprica, onion-juice, and salt. For every cupful of the minced meat allow a tablespoonful of almonds, chopped fine. Bind the mixture with a raw egg beate...

Stuffed Beef's Heart

Wash thoroughly, clearing the ventricles of all coagulated blood, and stuff with a good force-meat of crumbs, minced pork, onion, parsley, and other seasoning. Fill all the orifices with this, packing...

Chipped Beef

This especial form of much-misnamed relish is neither digestible nor palatable as usually served upon the tea-table of tired housewives who do their own work, and have no heart to study variety of...

Veal

While veal of the right age and cooked judiciously may not be unwholesome, so much that is put upon the market - especially a country market - is so immature when it comes into the cook's hands and is...

Roast Loin Of Veal

Lay upon the grill of your covered roaster, dash a cupful of boiling water over it, cover closely and set in a hot oven for fifteen minutes, after which draw the heat, or change the oven, rub all over...

Roast Fillet Of Veal

Have the bone taken out; and fill the hole thus left with a stuffing of crumbs, chopped pork or ham, chopped parsley, pepper and salt. Pin the fillet into shape with skewers and bind with stout cords....

Braised Breast Of Veal

Run a sharp knife between the ribs and the flesh and fill the space thus cleared with force-meat made as directed in last recipe. Lay in the roaster upon a bed of chopped carrots, onions, celery, and ...

Roast Shoulder Of Veal

Cook as above, omitting the vegetables, and roasting two minutes less per pound. Bear in mind that all the juices must be kept in so dry a meat as veal, and that the bacon and butter are needful addit...

Veal Cutlets And Chops

Pepper and salt, dip in beaten egg, then in fine cracker-crumbs salted and peppered. If you wish the cutlets fried, lay them with care in deep fat hissing hot, and cook rather slowly, but steadily. ...

Stewed Fillet Of Veal

Prepare as for roasting, put into a pot with two cupfuls of stock, cover closely and cook gently for four hours. If you have no stock add three tablespoonfuls of chopped salt pork to two cupfuls of ho...

Stewed Knuckle Of Veal With Dumplings

Crack the knuckle well and put over the fire with four slices of corned ham cut into dice, or as much salt pork (the ham is nicer), a carrot minced, an onion sliced thin, a tablespoonful of chopped pa...

Dumplings For This Stew

One cupful of flour, sifted twice, with a teaspoonful of Cleveland's baking powder, and half a teaspoonful of salt; half a cupful of milk; one teaspoonful of butter. Rub or chop the butter into the...

Veal And Ham Pie

Cut the meat into strips half an inch wide and over an inch long. Have ready half as much cooked ham cut up in the same way, and six eggs boiled hard. Before you begin to make the pie have the gravy r...

Scalloped Veal

Use cold cooked veal for this purpose. Chop it well, clearing it of bones and gristly bits, season to taste and lay a stratum in the bottom of a buttered bake - dish. Cover with cracker-crumbs, salted...

Veal And Ham Pates

Mince cold cooked veal and ham in the proportion of two-thirds veal and one-third ham. A few champignons are a pleasing addition. To each cup of the mixture allow a tablespoon-ful of fine crumbs; seas...

Scallop Of Veal And Mushrooms

A Left-over. Make this the day after you have had a roast fillet of veal. Chop cold veal and stuffing ; put a layer into a greased bake-dish; season, and wet with the cold gravy. Lay chopped mushr...

A "Company-Dish" Of Veal

Take the large bones from a piece of loin of veal; stuff the cavities thus made with a good force-meat of chopped porkcrumbs and seasoning a few chopped mushrooms are an improvement - cove...

Mock Pigeons

Take the bone from two fillets of veal cut an inch thick; flatten them with the broad side of a hatchet and spread with a good force-meat of crumbs and chopped ham, seasoned well. Roll the meat up on ...

Pressed Veal Or Galantine

Have a veal steak cut thin; trim into a neat shape with no ragged edges. Lay flat upon a dish and butter the inside well; then spread with a mixture of a half-cupful of cold boiled tongue (or ham), a ...

Veal Eggs In A Nest A La Turin

Mince cold veal, season to taste, and wet slightly with a good gravy. To each cupful allow a tablespoonful of finely minced blanched almonds, or the same quantity of champignons chopped small. Bind...

Veal Souffle

Two cupfuls cold veal, minced fine. One cupful bread-crumbs, dry and fine. One cupful boiling milk. One tablespoonful butter. One slice cold boiled ham, minced. One egg, beaten very light. A pinch of ...

Calf's Head Au Gratin

Wash the head, which should be cleaned with the skin left on. Take out and set aside for other dishes the tongue and brains, parboiling both, and sprinkling lightly with salt. Put the head over the fi...

Boiled Calf's Head

Cook as in the last recipe, but when the head is drawn from the liquor, tender, but not dropping to pieces, lay it upon a hot dish, with the tongue, boiled and cut into four strips, about it, and pour...

Fried Calf's Brains

Boil the brains in hot, salted water for fifteen minutes and drop instantly into ice-cold water to blanch them. Wipe dry when cold. Take off the skins and clear away the strings, cut each lobe into ha...

Timbales Of Calf's Brains

One calf's brain, parboiled; a heaping tablespoonful of blanched and chopped almonds (very fine); whites of four eggs, salt and white pepper to taste. Beat the brains to a cream, stir in the other in...

Broiled Sweetbreads

Let them stand in cold water for an hour; then parboil in boiling, slightly salted, water for ten minutes, then plunge into ice-cold, to plump and blanch them. No matter how you intend to cook them, d...

Stewed Sweetbreads

Parboil and blanch the sweetbreads, and let them get cold. Cut into small dice of uniform size. Make a white roux of one tablespoonful of butter and the same of flour, and stir into it a cupful of hot...

Roasted Sweetbreads

Parboil and blanch as directed, and when rather more than blood-warm, sew each up in a bit of mosquito-net, cheese-cloth, or coarse, thin muslin, drawing it into the form of an egg or a pear, as you m...

Braised Sweetbreads

Prepare as for roasting, but instead of larding lay them upon thin slices of salt pork, and strew about them a carrot, an onion, and a stalk of celery, cut into dice. Add a cupful of hot water or weak...

Fried Sweetbreads

Parboil, blanch, and lard with fat salt pork, and fry in the fat that runs from the pork when they are lain in the hot frying-pan. Or Cut them into slices after parboiling, blanching, and chi...

Sweetbreads A La Poulette

Parboil and blanch them. When cold, cut into neat dice, add a tablespoonful of chopped mushrooms for each sweetbread ; put them all together in a saucepan, cover with white stock, or with butter and w...

Sweetbread Croquettes

Parboil, blanch, and mince sweetbreads. Put over the fire with just stock enough to cover them, season to taste, and bring to a boil. Thicken well with a white roux, heat again, stir in a beaten egg f...

Croquettes Of Sweetbreads And Brains

Make as above, but beat into the sweetbread dice the brains, which have been washed, scalded, and freed from membranes. Add for each cupful of the mixture a tablespoonful of fine crumbs, wet up with s...

Imitation Terrapin

Boil and blanch a calf's head, and when the flesh is loose from the bones set away in the liquor to get cold. Take it out, wipe it and let it get firm. Cut into dice an inch long and half as wide and ...

Scalloped Calf's (Or Beef's) Brains

Soak the brains in cold water one hour, rid them of all fibres and skin, and parboil for ten minutes. Drain and leave in ice-water until firm. Cut up small, and lay in buttered pate-pans, alternately ...

Calfs Liver A La Jardiniere

Wash the liver and dry with a soft cloth; lard it with strips of fat salt pork, half an inch apart, and lay upon a bed of vegetables - a carrot cut into dice, a parboiled young turnip, also cut up; a ...

Stewed Calf's Liver

Cut a liver into dice and throw them into cold water to lie there ten minutes. Heat two tablespoonfuls of butter in a saucepan and fry in it half an onion sliced thin. Take out the onion, dry the live...

Calf's Liver And Bacon

Fry the bacon until it begins to curl, when add half a sliced onion, and cook three minutes longer. Take out the bacon and keep hot on a hot-water dish, strain out the onion and return the fat to the ...

Calf's Liver Saute

One pound of liver, sliced thin; two tablespoonfuls of butter; one teaspoonful of minced onion; one tablespoonful of catsup, and two of sherry. Salt, paprica, and flour. Heat the butter in a fryi...

Stuffed Calf's Liver

Wash the liver and leave it in cold water half an hour. Wipe dry and run a sharp knife into one side, almost but not quite through. Leave an inch on the side opposite that at which the blade entered. ...

Liver Pate

Boil a calf's liver very tender in salted water, also, in another vessel a calf's tongue. Cut half a can of champignons into halves and boil. When liver and tongue are dead-cold, pound the liver w...

Braised Calf's Liver

Wash well and wipe dry. Cover the bottom of your baking-pan with thin slices of salt pork, and these with a carrot minced small, also a sliced onion and turnip and a tablespoonful of chopped parsley. ...

Calf's Liver A La Mode

One fine, fresh liver ; one half pound of salt pork, cut into lar-doons ; three tablespoonfuls of good dripping ; two sliced onions, - small ones; one tablespoonful of Worcestershire sauce; two table-...

Lamb And Mutton

When over six months old it is no longer lamb, even by butcherly courtesy, but young mutton. It begins to lose claim to the honorable title after two months of terrestrial life. In this particular the...

Roast Leg Of Lamb

Put into the covered roaster, dash a cupful of boiling water over it, cover and cook about fifteen minutes to the pound. Twenty minutes before taking it up, take off the cover, rub all over with butte...

Roast Shoulder Of Lamb

Cook as you would the leg, but with more water in the pan and more slowly. When nearly done, baste plentifully with the gravy, and, five minutes later, with butter into which a little lemon-juice has ...

Braised Breast Of Lamb

Lay a breast of lamb, or two scrags, in a broad pot, meat downward. Scatter over this a sliced turnip, a sliced onion, and two sliced tomatoes, with a little pepper and salt. Add less than a cupful of...

Stuffed Leg Of Mutton

Have the bone removed, tearing as little as possible. Fill the cavity with a dressing of a cupful of bread-crumbs worked up with butter, two tablespoonfuls of finely minced almonds, pepper, salt, pars...

Lamb Or Mutton Chops

Trim off the skin and fat and scrape the bone bare for an inch and a half or two inches from the end, making, as it were a handle for the edible part of the chop. Flatten with the potato-beetle or the...

Breaded Chops

Trim and flatten, sprinkle with salt and pepper, dip in egg and then in cracker-dust and fry to a fine brown in deep boiling fat. Drain and serve dry and hot. ...

Stuffed Mutton Chops

Make a white roux of a tablespoonful of butter and the same of flour. When it has thickened well, stir in a scant half-cupful of stock; mix thoroughly until it bubbles; add half a cupful of chopped al...

Creamed Chops

Real lamb is necessary if you would have the dish successful. Trim and broil them, sprinkle with pepper and salt and set them aside until just warm enough to handle comfortably. Have ready a stiff, co...

Boiled Mutton

Plunge the meat into a kettle of salted water that is boiling hard; leave it there for fifteen minutes and draw it to the side of the range. After this cook slowly fifteen minutes to the pound. Half a...

Game Mutton

Hang a leg of mutton in the cellar for two weeks, washing it all over with vinegar every other day. When you are ready to cook it, rub it well with lemon-juice, then with a raw cut onion, finally with...

Boned Shoulder Of Mutton

Have the bone carefully removed from a rather lean shoulder of mutton, and fill the orifice thus left with a good force-meat. To make this, chop fine half a pound of lean veal and a quarter of a pound...

Stewed Lamb And Green Pease

Buy three pounds of the coarser parts of the lamb; cut into inch lengths and dredge with flour. Have ready in a saucepan two tablespoonfuls of good dripping, and when it hisses put in half a sliced on...

Irish Stew

The coarser pieces of mutton or lamb may be advantageously utilized in the manufacture of what is an excellent and popular dish when rightly compounded, and a disgrace to civilized kitchens as usually...

" A Dainty Dish."

One dozen tender French chops (lamb or mutton). Three cepes (large mushrooms). Salt, pepper, one beaten egg. Cracker-dust. Fat for frying. Flatten and trim the chops; divide each cepe into fou...

Braised Mutton Chops

Heat two tablespoonfuls of dripping in a frying-pan, and fry a sliced onion in it, then the chops. Lay them upon a bed of chopped carrots, onion, celery, turnip, and tomato, in your covered roaster an...

Lamb Chops A La Milanaise

Trim neatly, pepper and salt, roll in egg and cracker-crumbs and fry in deep cottolene. Lay on a stoneware or metal dish, and cover on both sides with finely grated Parmesan cheese. Set upon the upper...

Barbecued Lamb

Cut cold lamb into neat, thin slices. Into a rather deep, broad frying-pan, put a tablespoonful of butter, a dash of cayenne, salt and pepper, a great spoonful of vinegar and the same of currant jelly...

Mince-Balls Of Lamb Or Mutton

Two cupfuls of cold meat, minced and cleared of gristle and cartilage. Salt and pepper to taste and a little onion-juice. Two eggs. Two tablespoonfuls of brown gravy. Half a cupful of fine bread-crumb...

Mould Of Mutton And Rice

One cupful of raw rice. Two cupfuls of minced cold mutton or lamb. Two tablespoonfuls of gravy and as much cream. A stalk of celery chopped or cut fine. One egg beaten light. Pepper and salt to ...

Kidneys

The kidneys of beef, veal, or lamb, are best for cooking. Veal and lamb kidneys are preferable to the coarser beef. All should be fresh and plump, and free from fat. Cut out the hard, white hearts, an...

Stewed Kidneys, With Wine

Slice the kidneys, after they have been soaked in cold water; wipe dry and roll in flour. Have ready in a saucepan a little butter in which has been fried a slice of onion. Lay in the kidneys; roll...

Kidneys With Bacon

Split lamb kidneys in half and fasten open with toothpicks. Cook in a frying-pan thin slices of fat breakfast bacon until clear, but not crisped. Take up and keep hot while you cook the kidneys in the...

Toasted Kidneys

Cut each one of three kidneys into three pieces, and lay upon a very hot tin plate in front of a hot fire, where a clear glow will fall upon them. Have ready thin slices of fat bacon, hold each slice ...