This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
Canes; fried rolls of puff paste little larger than a finger, having a pith of either minced meat or of jam inside.
Are brushed over with egg and water before baking.
Fried cannslons are now usually called rissoles.
Are robbed of their juices when put up in the factories; the natural gravies are taken to make meat extracts and canned soups, and replaced with water in the canned meats.
There are two principal methods; one is to fill the cans with raw goods, like the French peas, with sufficient water and perhaps some coloring agent to green them; solder them tight, and throw them into a boiling kettle where they remain for 3 or 4hours. The other way is commonly known, consisting in cooking the cans of vegetables and fruit in steam closets, there being an aperture in the top of each can which is closed up with solder after the contents are cooked and while still hot.
The nutmeg melon. Plentiful in summer and fall and used by the wagon load in our hotels; kept on ice, washed, dried, cut in halves, broken ice strewed over; served a half to each person, unless very large, when a quarter may be enough. Eaten with salt and pepper.
A variety of grouse in Norway and Scotland, similar to the spruce grouse of the Rocky Mountains, which feed on pine leaves in winter. Require to be hung to make them tender, and the breasts larded. Cooked as grouse and prairie hens.
Meat taken off the bones and partly fried in butter, then briefly steeped in marinade of vinegar, onion, nutmeg, pepper. Sausage meat mixed with bread crumbs and chopped yolks made. Pie dish bottom covered with sliced bacon, meat and sausage forcemeat in alternate layers, wine, lemon slices, buttered paper; no top crust; baked in slow oven several hours; eaten cold. •
Butter sauce with capers and some of the caper vinegar mixed in.
Another caper sauce made by pounding capers through a strainer or seive and mixing the pulp with butter sauce hot, or with softened butter cold. Used for boiled and broiled fish, mutton, lamb, tongue, tripe, etc.