Part 2

~BOILED SALMON WITH SAUCE TARTARE~--Scrape the skin of the fish, wipe, and if you have no regular fish kettle with a perforated lid, tie in a piece of cheesecloth and place gently in a kettle of boiling salted water. Push the kettle back on the fire (where it will simmer gently, instead of boiling hard) and cook, allowing about six minutes to the pound. Remove carefully, drain, and chill. If the fish breaks and looks badly take out the bones, flake, pile lightly on the platter and pour the sauce over it. This may be a hot sauce Hollandaise or a cold sauce tartare.

~BROILED MACKEREL~--Draw and wash the mackerel. Cut off heads and rub over with salt and leave for an hour. Rub a gridiron with olive oil, lay the mackerel on it and broil over a charcoal fire. Place some chopped parsley and onions on a hot dish, with the hot fish, squeezing over the mackerel a little lemon juice. Serve hot.

~BROILED MACKEREL, WITH BLACK BUTTER~--Take some mackerel, open and remove bones. Season with butter, pepper, and salt. Place the fish on a gridiron and broil over a clear fire. Put a part of the butter in a saucepan and stir it over the fire until it is richly browned, squeezing into it a little lemon juice. Place the fish on a hot dish, arrange some sprigs of parsley around it, and pour over it the butter sauce, and serve hot.

~CODFISH CONES~--When it is not convenient to make and fry fish balls try this substitute. Pick enough salt codfish into shreds to measure two cups and let stand in cold water for two or more hours, then drain dry. Make a sauce from one cup of hot milk, two level tablespoons each of flour and butter, and cook five minutes. Mash and season enough hot boiled potatoes to measure two cups, add the sauce and the fish and beat well with a fork. Shape in small cones, set on a butter pan, brush with melted butter and scatter fine bread crumbs over. Set in oven to brown.

~CODFISH HASH~--Take a cup of cooked cod, pick in pieces and soak in cold water for twelve hours. Boil some potatoes and add them to the finely chopped fish, a little at a time. Put in a saucepan with some butter and stir. Let it cook gently.

~FINNAN HADDIE FISH CAKES~--The finnan haddie parboiled with an equal quantity of mashed potatoes, season with melted butter, salt and pepper, add a beaten egg, and mold into cakes.

~FISH, EAST INDIA STYLE~--Peel two medium-sized onions, cut into thin slices. Put in a stewpan with a small lump of butter and fry until lightly browned. Pour over them some white stock, judging the quantity by that of the fish; one ounce of butter, little curry powder, salt, lemon juice, a little sugar, and cayenne pepper. Boil the stock for fifteen or twenty minutes, then strain into a stewpan, skim and put in the fish, having it carefully prepared. Boil gently, without breaking the fish. Wash and boil half a cup of rice in water, and when cooked it should be dried and the grains unbroken. Turn the curry out on a hot dish, garnish with croutons of fried bread. Serve hot, with the rice in separate dish.

~FISH EN CASSEROLE~--One of those earthen baking dishes with close-fitting cover of the same ware and fit for placing on the table is especially useful for cooking fish. For instance, take two pounds of the thick part of cod or haddock, both of which are cheap fish. Take off the skin and lay in the casserole. Make a sauce from two cups of milk heated, with a good slice of onion, a rounding tablespoon of minced parsley, a small piece of mace, a few gratings of the yellow rind of lemon, half a level teaspoon of salt, and a little white pepper. Cook in the top of a double boiler for twenty minutes. Heat one-quarter cup of butter in a saucepan, add three level tablespoons of flour, and cook smooth, turn on the hot milk after straining out the seasonings. Cook until thick and pour over the fish. Cover and bake half hour, then if the fish is done serve in the same dish with little finely minced parsley scattered over.

~LOUISIANA COD~--Melt one-quarter cup of butter and let it begin to color, add two level tablespoons of flour and stir until smooth. Add one cup of water and cook five minutes. Add half a level teaspoon of salt, half as much pepper, and a teaspoon of lemon juice. Chop fine one medium-size onion and one small green pepper, after taking out the seeds. Brown them in two tablespoons of butter, add one cup of strained tomatoes, a bit of bay leaf, and the prepared sauce. Put slices of cod cut an inch thick into a casserole, pour on the sauce, cover closely, and bake in a slow oven three-quarters of an hour.

~METELOTE OF HADDOCK~--Wash and skin the haddock and remove the flesh from the bones in firm pieces suitable for serving. Put the head, bones and trimmings to cook in cold water and add a small sliced onion and salt and pepper. Boil six good-sized onions until tender, then drain and slice and put half of them into a buttered baking dish. Arrange the pieces of fish on these, sprinkle with salt and pepper, then add the remaining onions. Drain the fish from the trimmings, add to it two tablespoons lemon juice and pour it over onions and fish. Cover very closely and cook in the oven until the fish is tender. Then drain off the liquid, heat it to the boiling point, and thicken it with two eggs slightly beaten and diluted with a little of the hot liquid. Arrange the onions on a hot platter and place the fish on top, then pour over the thickened liquid.

~A MOLD OF SALMON~--If where one cannot get fresh fish, the canned salmon makes a delicious mold. Serve very cold on a bed of crisp lettuce or cress. Drain off the juice from a can of salmon, and flake, picking out every fragment of bone and skin. Mix with the fish one egg lightly beaten, the juice of a half lemon, a cup fine dry bread crumbs, and salt and pepper to season. Pack in a buttered mold which has a tight-fitting tin cover, steam for two hours, and cool. After it gets quite cold set on the ice until ready to carve.

~OYSTERS A LA POULETTE~--One quart oysters, four level tablespoons butter, four level tablespoons flour, one-half level teaspoon salt, one-fourth level teaspoon celery salt, one-half cup oysters liquor, one cup each of chicken stock and milk, juice one-half lemon. Look over the oysters, heat quickly to the boiling point, then drain and strain the liquor through cheesecloth. Melt the butter, add the flour, salt and celery salt, and when blended add the oyster liquor, chicken stock and milk, stirring until thick and smooth. Cook for five minutes, then add the oysters and lemon juice, and serve at once.

~OYSTER FRICASSE~--Put one pint of oysters into a double boiler or into the top of the chafing dish. As soon as the edges curl add the slightly beaten yolks of three eggs, a few grains of pepper and half a teaspoon of salt. Set over hot water and as soon as the egg thickens add a teaspoon of lemon juice. Spread on slices of toasted brown bread and garnish with celery tips. Celery salt is a good addition to the seasoning.

~RECHAUFFE OF FINNAN HADDIE~--Cover a finnan haddie with boiling water and let it simmer for twenty minutes, then remove the kettle and flake, discarding the skin and bones. For three cups of fish scald two cups of thin cream and add to the fish. Season with paprika or a dash of cayenne, and when thoroughly heated stir in the yolks of two eggs, diluted with a little hot cream.

~SCALLOPED CLAMS IN SHELL~--Chop the clams very fine and season with salt and cayenne pepper. In another dish mix some powdered crackers, moistened first with warm milk, then with clam liquor, a beaten egg and some melted butter, the quantity varying with the amount of clams used; stir in the chopped clams. Wash clean as many shells as the mixture will fill, wipe and butter them, fill heaping full with the mixture, smoothing with a spoon. Place in rows in a baking pan and bake until well browned. Send to the table hot.

~SCALLOPED SHRIMPS~--Make a sauce with a level tablespoon of cornstarch, a rounding tablespoon of butter and one cup of milk cooked together five minutes. Season with one-quarter level teaspoon of salt and a few grains of cayenne. Add one can of shrimps after removing all bits of shell and mincing them fine. Use, if preferred, the same amount of fresh shrimps. Put into buttered scallop shells, scatter fine bread crumbs over the top of each, and dot with bits of butter. Set in a quick oven to brown the crumbs, and serve hot in the shells.

~STEWED CODFISH~--Take a piece of boiled cod, remove the skin and bones and pick into flakes. Put these in a stewpan, with a little butter, salt, pepper, minced parsley and juice of a lemon. Put on the fire and when the contents of the pan are quite hot the fish is ready to serve.

~CODFISH CONES~--When it is not convenient to make and preparation into shapes, dip them into egg beaten with cream, then in sifted breadcrumbs and let them stand for half an hour or so to dry; then fry them a delicate color after plunging into boiling lard. Take them out, drain, place on a napkin on a dish and serve. The remainder of the chicken stock may be used for making consomme or soup.

BEEF, VEAL AND PORK

~BEEF EN CASSEROLE~--Have a steak cut two inches thick and broil two minutes on each side. Lay in a casserole and pour round two cups of rich brown sauce; add three onions cut in halves.

~BEEF HASH CAKES~--Chop cold corned beef fine and add a little more than the same measure of cold boiled potatoes, chopped less fine than the beef. Season with onion juice, make into small cakes, and brown in butter or beef drippings; serve each cake on a slice of buttered toast moistened slightly.

~BEEF RAGOUT~--Another way to serve the remnants of cold meat is to melt one rounding tablespoon of butter in a pan and let it brown lightly. Add two rounding tablespoons of flour and stir until smooth and browned; add one cup of strained tomato and one cup of stock or strained gravy, or part gravy and part water. When this sauce is thickened add two cups of meat cut in small, thin slices or shavings. Stir until heated through and no longer, as that will harden the meat. Season with salt and pepper, and serve at once.

~BOILED BONED HAM~--Wash a ham, place it in a saucepan, cover with cold water and boil for four or five hours, according to its size. Take out the bone, roll the ham and place it in a basin with a large weight on top. When cold put it on a dish, garnish with parsley, and serve.

~BONED HAM~--Have the bone taken from a small ham and put into a kettle of cold water with one onion cut in quarters, a dozen cloves, and a bay leaf. Cook slowly until tender and do not test it until you have allowed fifteen minutes to the pound. Take from the kettle, remove the skin, brush with beaten egg, sprinkle with bread crumbs and set in the oven to brown.

~BREADED CUTLETS~--Have the cutlets cut into portions of the right size for serving. Dust each side with salt and pepper. Beat one egg with a tablespoon of cold water, dip the cutlets in this and roll in fine bread crumbs. Fry three slices of salt pork in the frying-pan and cook the cutlets in this fat. As veal must be well done to be wholesome, cook it slowly about fifteen minutes. Serve with a gravy made from the contents of the pan or with a tomato sauce.

~BROILED LIVER AND BACON~--As broiling in most cases is wasteful, the liver and bacon are generally fried together, but the dish is somewhat spoiled by this method. The best way is to fry the well-trimmed slices of bacon, and after having washed and sliced the liver, say a third of an inch thick, dry it on a cloth and dip in flour. Place in the bacon fat and broil over a clear fire, adding pepper and salt while cooking. When done lay on a dish, placing a piece of bacon on each piece of liver.

~BROILED PIG'S FEET~--Thoroughly clean as many pig's feet as are required, and split lengthwise in halves, tying them with a broad tape so they will not open in cooking. Put in a saucepan with a seasoning of parsley, thyme, bay leaf, allspice, carrots and onions, with sufficient water to cover. Boil slowly until tender, and let them cool in the liquor. Dip in the beaten yolks of eggs and warmed butter. Sprinkle with salt and pepper and cover with bread crumbs seasoned with very finely chopped shallot and parsley. Put on a gridiron over a clear fire and broil until well and evenly browned. Unbind and arrange on a dish, garnish with fried parsley and serve.

~BROILED SHEEP'S KIDNEYS~--To broil sheep's kidneys cut them open, put them on small skewers. Season with salt and pepper and broil. When done serve with shallot or maitre d'hotel sauce.

~BRUNSWICK STEW~--Cut up one chicken, preferably a good fat hen, cover with cold water, season with salt and pepper, and cook slowly until about half done. Add six ears of green corn, splitting through the kernels, one pint butter beans and six large tomatoes chopped fine. A little onion may be added if desired. Cook until the vegetables are thoroughly done, but very slowly, so as to avoid burning. Add strips of pastry for dumplings and cook five minutes. Fresh pork can be used in place of the chicken and canned vegetables instead of the fresh.

~CALVES' TONGUES~--Wash and put into a saucepan with half a dozen slices of carrot, an onion sliced, five cloves, a teaspoon of whole peppercorns, and half a level tablespoon of salt. Cover with boiling water and simmer until tender. Drain and cool a little, then take off the skin. Drop back into the hot liquid to reheat. Serve with a sauce. Melt one-quarter cup of butter, add three slightly rounding tablespoons of flour, stir and cook until browned, add two cups of broth, brown stock of rich gravy melted in hot water, one-half level teaspoon of salt, the same of paprika, a saltspoon of allspice, one tablespoon of vinegar, a few grains of cayenne, and half a tablespoon of capers. Pour over the tongues and serve.

~CORNED BEEF HASH~--To two cups of chopped cold corned beef, add two cups of chopped cold boiled potatoes. Heat three tablespoons of bacon fat in a frying pan and add the meat and potato, add pepper and salt, if necessary, and moisten with water. Cook slowly until a nice brown underneath. Roll from the pan on to a hot platter. Garnish with parsley and serve with pickled beets.

~ENGLISH POT ROAST~--Cut one pound of cold roast into two-inch pieces, slice four good sized potatoes thin, also one onion, into a deep dish, put a layer of the beef, one of potatoes, one of onions, salt and pepper, another layer of meat, potatoes and onions, season again, add one cup gravy, and over all put a thick layer of potatoes. Bake three hours--the longer and slower the better.

~FRANKFORT SAUSAGE~--For this use any part of the pig, but equal quantities of lean and fat. Mince fine, season with ground coriander seed, salt, pepper, and a small quantity of nutmeg. Have ready skins, well cleaned and soaked in cold water for several hours, fill with the seasoned meat, secure the ends and hang in a cool, dry place until needed.

~FRIED HAM~--Cut off a thick slice of ham. Place in a saucepan over the fire, with sufficient water to cover and let come to a boil. Pour off the water, and fry the ham slowly until it is brown on both sides. Season with pepper and serve. Eggs are usually served with fried ham. They may be fried in the same pan or separately, in sufficient grease to prevent burning. Season with salt and pepper, place around the ham.

~HAM AND CHICKEN PIE~--Trim off the skin of some cold chicken and cut the meat into small pieces. Mix with an equal quantity of finely chopped lean ham and a small lot of chopped shallot. Season with salt, pepper and pounded mace, moisten with a few tablespoonfuls of white stock. Butter a pie dish, line the edges with puff paste and put in the mixture, placing puff paste over the top. Trim it around the edges, moisten and press together, cut a small hole in the top, and bake in a moderate oven. When cooked, pour a small quantity of hot cream through the hole in the top of the pie, and serve.

~HAM CROQUETTES~--Chop very fine one-fourth of a pound of ham; mix with it an equal quantity of boiled and mashed potatoes, two hard boiled eggs chopped, one tablespoonful chopped parsley. Season to taste. Then stir in the yolk of an egg. Flour the hands and shape the mixture into small balls. Fry in deep fat. Place on a dish, garnish with parsley and serve.

~HASH WITH DROPPED EGGS~--Mince or grind cold cooked meat and add two-thirds as much cold chopped vegetables. The best proportions of vegetables are half potato and one-quarter each of beets and carrots. Put a little gravy stock or hot water with butter melted in it, into a saucepan, turn in the meat and vegetables and heat, stirring all the time. Season with salt, pepper, and a little onion juice if liked. Turn into a buttered baking dish, smooth over, and set in the oven to brown. Take up and press little depressions in the top, and drop an egg into each. Set back into the oven until the egg is set, but not cooked hard. Serve in the same dish.

~LAMB CHOPS EN CASSEROLE~--Trim off the superfluous fat from the chops, and place them in a casserole with a medium sized onion, sliced and separated into rings. Cover each layer of chops with the onion rings, then add a pint of boiling water. Cover and cook for one hour and one-half in a moderate oven. Add salt and pepper and some sliced carrot, and cook until the carrot is tender. Remove the chops to a hot platter and pour over them the gravy which may be thickened, then garnish with the carrot.

~LAMB CURRY~--Cut the meat into small pieces, (and the inferior portions, such as the neck can be utilized in a curry), roll in flour and fry in hot olive oil, pork fat, or butter, until a rich brown. Mince or slice an onion and fry in the same way. Then put into a saucepan, cover with boiling water, and simmer until the bones and gristly pieces will slip out. When the meat is sufficiently tender add a cupful each strained tomato and rice, then a powder. Cook ten minutes longer and serve.

~MEAT PIE~--Chop fine, enough of cold roast beef to make two cupfuls, also one small onion, pare as many potatoes as desired and boil, mash and cream as for mashed potatoes. Drain a cupful of tomato liquid free from seeds, stir meat, onion and tomato juice together, put in a deep dish, spread potatoes over the top and bake in a hot oven.

~MINCED MUTTON~--Mince the meat from a cold roast of mutton, put into a saucepan. Make a roux, moisten with a little stock and season with salt and pepper, adding butter and some gherkins. Put the minced meat into the sauce and let it cook without boiling. Serve with thin slices of bread around the plate.

~PIG'S EARS, LYONNAISE~--Singe off all the hair from pig's ears, scrape and wash well and cut lengthwise into strips. Place them in a saucepan with a little stock, add a small quantity of flour, a few slices of onion fried, salt and pepper to taste. Place the pan over a slow fire and simmer until the ears are thoroughly cooked. Arrange on a dish, add a little lemon juice to the liquor and pour over the ears. Serve with a garnish of fried bread.

~PORK CUTLETS AND ANCHOVY SAUCE~--Broil on a well greased gridiron, over the fire, nicely cut and trimmed cutlets of pork. Place frills on the bones of the cutlets. Serve very hot with Anchovy Sauce.

~RAGOUT OF COOKED MEAT~--Cut one pint of cold meat into half-inch dice, removing the fat, bone and gristle. Put the meat into a stew pan, cover with boiling water and simmer slowly two or three hours or until very tender. Then add half a can of mushrooms cut fine, two tablespoons of lemon juice and salt and pepper to taste. Wet one tablespoonful of cornstarch to a smooth paste with a little cold water and stir into the boiling liquor, add a teaspoon of caramel if not brown enough. Cook ten minutes and serve plain or in a border of mashed potatoes. The seasoning may be varied by using one teaspoon of curry powder, a few grains of cayenne or half a tumbler of currant jelly and salt to taste.

~RICE AND BEEF CROQUETTES~--To use up cold meat economically combine two cups of chopped beef or mutton with two cups of freshly boiled rice. Season well with salt, pepper, onion juice, a large teaspoon of minced parsley, and a teaspoon of lemon juice. Pack on a large plate and set away to cool. After the mixture is cold, shape into croquettes, dip into beaten egg, roll in fine crumbs and fry in smoking hot fat.

~ROLLED RIB ROAST~--Have the backbone and ribs removed and utilize them for making a stew for lunch. Tie the meat into a round shape and sprinkle it with salt and pepper, then dredge with flour and place in a dripping pan. Have the oven hot when the meat is first put into it, in order that it may be seared over quickly to prevent the juices from escaping. Then reduce the heat and baste with the fat in the pan. When done place on a hot platter and surround with riced potato.

~SHEEP'S BRAINS, WITH SMALL ONIONS~--Take sheep's brains. Soak in lukewarm water and blanch. Stew with thin slices of bacon, a little white wine, parsley, shallots, cloves, small onions, salt and pepper. When done arrange the brains on a dish, with the onion's around; reduce the sauce and serve. Calves' brains may be dressed in the same way.

~SHEEP'S TONGUES~--Sheep's tongues are usually boiled in water and then broiled. To dress them, first skin and split down the center. Dip them in butter or sweet oil, mixed with parsley, green onions, mushrooms, clove of garlic, all shredded fine, salt and pepper. Then cover with bread crumbs and broil. Serve with an acid sauce.

~SHOULDER OF VEAL BRAISED~--Buy a shoulder of veal and ask the butcher to bone it and send the bones with the meat. Cover the bones with cold water and when it comes to a boil skim, then add a little onion and carrot and a few seasoning herbs and any spices desired. Simmer gently for an hour or so until you have a pint of stock. To make the stuffing take a stale loaf, cut off the crust and soak in a little cold water until soft. Rub the crumbs of the loaf as fine as possible in the hands, then add to the soaked and softened crust. Chop a half cup of suet fine, put into a frying pan a tablespoon of the suet, and when hot add an onion chopped fine. Cook until brown then add to the bread with regular poultry seasoning or else salt, pepper, and a bit of thyme. Mix well and stuff the cavity in the shoulder, then pull the flaps of the meat over and sew up. Put the rest of the suet in the frying pan and having dusted the meat with flour, salt and pepper and a sprinkling of sugar, brown on all sides in the fat into the bottom of the braising pan, which may be any shallow iron pot or granite kettle with a tight cover, put a layer of thin sliced onions and carrots, a bit of bay leaf and sprigs of parsley, and on this lay the meat. Add two or three cloves, pour hot stock around it, cover closely and braise in a hot oven for three hours.

~SPANISH CHOPS~--Gash six French chops on outer edge, extending cut more than half way through lean meat. Stuff, dip in crumbs, egg and crumbs, fry in deep fat five minutes and drain on brown paper.

For the stuffing mix six tablespoons of soft bread crumbs, three tablespoons of chopped cooked ham, two tablespoons chopped mushroom caps, two tablespoons melted butter, salt and pepper to taste.