Chapter 2

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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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

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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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

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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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

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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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

Asparagus aux Milanaise