This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
Beef sausage meat containing minced onion and a slight flavor of garlic, formed in flat round pats and fried in butter; served either as plain steak for breakfast, or with various sauces as a dinner entree.
Haunch of mutton.
For extinguishing fires. They are thin bottles filled with a chemical liquid said to consist of 4 oz. carb. soda, 2 oz. alum, 2 oz. borax, 1 oz. pearl ash, 1 lb. solution of silicate of soda, 1 gal. water; corked in easily broken bottles which are thrown into the flames if fire breaks out.
Various contrivances with cooked meat; generally small pieces in a brown gravy.
(1) Corned beef chopped small and mixed with mashed potatoes, smoothed over in a pan, buttered, and baked brown. (2) Minced corned beef and minced potatoes with an onion, salt and pepper simmered in a little broth and stirred around till partly thickened; served out of the saucepan, sprinkled with parsley.
Minced onion, butter and flour fried together, water to make sauce of it, small pieces of beef thrown in; when hot, two yolks stirred in, and glass of wine, and seasoning.
Hash balls or croquettes of beef made by mincing cooked beef and adding boiled calf's brains and yolks enough to make a paste of it; seasoned with aenhovy essence salt, pepper, spices; balled up, breaded, fried; tomato sauce.
A Texas sportsman has pronounced hawk to be excellent food. He found the smell "exceedingly comforting," and, though rather richi hawk was "tender, of a gamey, very good flavor, peculiar to itself, and entirely different to that of any other bird I ever ate," he writes.
"The curious name for the newest American fashionable dish: Oranges, bananas, lemons, apples, raisins, and pineapples are cut up into little bits, worked just enough to thicken their juices, and then served with a grated nutmeg. But the serving is the pretty part. Cut a hole large enough to admit a spoon in the stem end of an orange, which you empty, then fill with the hash, and serve on a little glass fruit-dish with lemon or orange leaves.
Cold dish made of pig's head boiled with seasonings; cut in pieces, stewed down again with the strained liquor, and either allowed to set in the liquor, which is a firm jelly when cold, or pressed into a solid cake. Collared brawn, collared rind and frontage de cochon are other names of the same dish, the ingredients being slightly varied with other odds and ends of meat.