Part 2

Two young chickens, cut up in joints; place in stewpan a small piece of butter, a little piece of onion and parsley, 1 pint of water. Let stew slowly. When most done take 1 teacup of cream, take grease off the top of the pot, pour in the cream; take the grease, mix it with 2 large tablespoonfuls of flour; when the chicken begins to boil again put in the flour moistened with the grease; put in a teaspoonful of curry and a little salt. Boil some plain rice in a stewpan, when time to dish up put the curry chicken in center of platter, and the boiled rice all around the dish, and garnish with water-cresses and parsley.

No. 23.

COLD VEAL AND HAM TIMBALE.

Timbale paste, 1 pound corned ham, 2 pounds leg veal, 6 hard boiled eggs, 1 teaspoonful each of royal celery, salt, and marjoram, 3 sprigs parsley, white pepper, and salt to taste. Line the timbale mould with the paste, first setting it on a greased baking pan; cut the ham and veal into scallops, and the eggs into slices; with them make alternate layers with the seasonings; when all are used, fill with water, wet the exposed edges, and bake in moderate oven 2 hours; when cold open the mould, and serve as may be desired.

No. 24.

RISSOLES OF CHICKENS.

CHROMSKY MIXTURE.

Roll out paste very thin, cut out with large biscuit cutter, wet the edges, put a teaspoonful of the mixture on, fold the paste over it pressing the two edges; fry in plenty of lard made hot for the purpose, until the paste is cooked. Serve on a napkin.

No. 25.

TERRAPIN.

Take 2 diamond-backs, put them into hot, boiling water or lye. Let them get entirely done; take them out and let them get cool a little; then open them and take the dark skin off the feet; take out the meat from the shell, the entrails, and the liver, being careful not to break the gall, as it will render the dish unfit to eat; do not use the head; take 1/4 pound of butter, a small piece of onion, teaspoonful of thyme. Put these in the stewpan and let them get a little brown, putting in also a tablespoonful of flour, 1/2 pint of cream, and 1/2 pint of milk. Let all this boil to a rich sauce, then take it off the fire; grate a little nutmeg, a pinch of ground allspice and cloves, cayenne pepper to taste. Take one stalk of celery and chop it up very fine; put it with the meat; put this in the stewpan of sauce 1/4 hour before dinner on a fire; let it boil up for 5 or 10 minutes. Just before dishing up put in a wineglass each of sherry and brandy. Sliders can be cooked in the same way.

No. 26.

ROAST BONED TURKEY.

This must be boned, as stated in Boned Turkey, with this exception: The bones must be left in all the lower extremities and in the pinions, so that when placed in shape these bones will help to form it. Take a stale loaf of bread, cut all the crust off; 1/2 pound of butter, 1 can of mushrooms, chopped, pepper and salt, 1 teaspoonful of nutmeg. Chop all this up fine; stuff every joint where the bone has been taken out so that it will look plump; tie it up; put in a baking-pan; sift flour, pepper and salt over it; place a little water in the pan to keep it from burning; bake 1-1/2 hours in a slow oven; baste it with 1/2 pint of Madeira wine in the oven; take the turkey out of the pan and make the gravy with the essence. Make potato croquettes and set all around the dish.

No. 27.

BONED TURKEY.

Split the turkey down the back, clear the back of meat, then take all the meat off the wings without breaking the skin, then from the side of the breast, afterwards from the thighs and legs. We have now taken all the meat off in one piece, leaving only the carcass of bones. Now take 2 pounds veal-cutlet, or large-sized chicken, or sausage-meat, 1/4 pound ham, a half-sized can truffles peeled and sliced in half, a can of mushrooms sliced in half, 1 large stalk celery, 1 teaspoonful thyme, a half of a small onion, a bunch of parsley; chop fine, except the truffles and mushrooms; season with pepper and salt to taste. Take all the dressing together and put it in the meat (which is all in one piece) taken off the turkey; sew the back up; then sew this in a bag, and boil gently. A small-sized turkey will take 2-1/2 hours; a large-sized, 3 hours. Place the carcass in 1/2 gallon of water and let boil till water is reduced to 3 pints; put in it pepper and salt and a small piece of onion; then take off and strain. Melt 1 box of gelatine in a cupful of water. When melted, put in the cool soup, with the whites of 2 beaten eggs and 2 egg shells. Put it on the fire and stir till it boils. Let boil 10 minutes, then strain through a flannel bag. Take a small mould of jelly, garnish with eggs, parsley, beets, and carrots, putting the jelly alternately between each till mould is filled. When the turkey is done put it in a close pan and press it. After getting perfectly cool, jelly with cool jelly, just cool enough to spread until the turkey is entirely covered. Put the garnishing moulds on the breast of turkey. Garnish dish with watercress, beets, and carrots.

No. 28.

CUSTARD FRITTERS.

Half pint milk, 5 eggs, 1/2 cupful of sugar, 1 gill of cream, common butter. Beat the milk, cream, sugar, and eggs together; strain, put into a small bowl, set in saucepan with boiling water to reach half way up the sides of the bowl; steam very gently until set--about 20 minutes--place on the ice until cold; cut into pieces 1-1/2 inches long by 1 square; dip into common batter, and fry in plenty of hot lard, a deep fawn color. Serve sprinkled with sugar.

No. 29.

PEACH SAUCE.

Place the peach juice from the can into a small saucepan, add an equal volume of water, a little more sugar, and 8 or 10 raisins, boil this 10 minutes, strain, and just before serving add 8 drops of extract of bitter almonds.

No. 30.

LOBSTER FRITTERS.

Common batter, 1 lobster, 1/2 cupful mushrooms, yolks of 4 eggs, 1 cupful of cream, 1 tablespoonful of butter, celery, salt, thyme, white pepper, saltspoonful of parsley, and 1 tablespoonful of flour. Put the lobster in 2 quarts of boiling water, with 1/2 cupful salt; boil 25 minutes; when cold remove the meat and fat; cut into small neat slices; put the flour and butter on the fire in a small stewpan, stir with a wooden spoon until it bubbles, then add the cream boiling, and the seasoning; let it boil two minutes, add the yolks and lobster, and mix; set it back to simmer 4 minutes; pour it out on a well greased dish, and set it away to get firm by cooling; then cut into neat pieces, dip in batter, and fry yellow in plenty of lard made hot for the purpose; have a few nice branches of parsley, quite dry, and fry in the lard just while you count 15 seconds. Serve on the fritters.

No. 31.

BELL FRITTERS.

Sift 1 pint of flour, pour boiling-hot water on it until it cooks enough to have the consistency of a stiff batter. Let it get perfectly cold. Take 5 eggs, 1 tablespoonful of butter, and put in it and beat all up till it is as light as muffins. Grate in a little nutmeg. Boil them in hot lard. Make wine sauce to serve with them.

No. 32.

WAFFLES.

With yeast make a thick batter over night. In the morning stir in 1 pint of flour, 3 eggs, 1 tablespoonful of butter, and a little nutmeg and salt; let it raise again, and fry just before breakfast.

No. 33.

OMELETTE.

Five yolks of eggs, beaten light, and a little finely chopped celery. Beat the whites to a stiff froth. Just before breakfast put in a 1/4 cup of milk, then pour the whites in with the yolks. Put in a buttered frying-pan and fry.

No. 34.

RAGOUT OF COLD VEAL.

The neck, loin, or fillet of veal can be used. Cut the veal in cutlets. Put in frying-pan a piece of butter; when hot, flour and fry the veal a light brown. Take it out, and put 1 pint of boiling water in the pan; give it a boil up for a minute and strain it into a basin, while you make a thickening as follows: Melt an ounce of butter in a pan and mix with it as much flour as will dry it up; stir it over the fire a few minutes and gradually add to it the gravy you made in the frying-pan; let them simmer together for ten minutes. Season with pepper, salt, a little mace, 1 wine-glass of mushroom catsup or wine till the meat is thoroughly warmed. Ready-boiled bacon, sliced, may be put in to warm with the veal.

No. 35.

LARK PIE.

Pick clean 4 dozen larks, singe them; cut off the wings and legs, take out the gizzards and place the larks on a dish. Cut 2 pounds veal cutlets and 1 pound of ham into scallops. Fry these in a pan with a little fresh butter, 1 can of mushrooms, some parsley, 1 small onion, half a bay leaf, 1 sprig of thyme chopped fine; season with cayenne and salt and the juice of lemon. To these add 1/4 pint of mushroom catsup and the same quantity of rich gravy. Boil the whole for 3 minutes, then place the veal and ham scallops, one upon the other, in the bottom of the dish; put the larks neatly and closely to each other; upon them pour over the sauce, and put mushrooms in the centre. Cover with puff-paste. Bake pie 1-1/4 hours and serve.

No. 36.

CHICKEN PIE A LA REINE.

Paste, 1 plump tender chicken, 1/2 pound salt pork, 1/2 teaspoonful each of celery, salt, and thyme, 4 sprigs parsley, white pepper and salt to taste. Cut the chicken up in small joints, the pork in neat scallops, and stew gently in 1-1/2 pints water until nearly cooked. Line the edge of a pudding dish with the paste, make layers of the chicken, pork, and seasonings; when used sprinkle over the chopped parsley; fill with the gravy, cover, ornament, and wash over with milk, and bake in steady oven 40 minutes.

No. 37.

LEMON CREAM MERINGUE PIE.

Having made the lemon cream pie, whip the 4 whites of eggs to a dry froth; gently incorporate 1 cupful sugar; spread over the top of the pie, and return to the oven to set; a fawn color.

No. 38.

TIMBALES OF MACARONI.

Take 2 quarts of water and boil 1 pound macaroni in it with 1/2 pound butter, 8 pepper-corns, and a little salt. When done and cold, let one-half of it drain upon a napkin. Butter the inside of a plain mould, cut the macaroni into half-inch lengths, and cover the bottom of the mould with these, placing them on end; cover this with a thick layer of chicken forcemeat; line the sides of the mould in the same way, smoothing the inside with the back of the spoon in hot water; fill the cavity with a blanquette of fowl which has a thick sauce; cover the whole with a layer of forcemeat as follows: Cut paper to fit the mould, butter it, spread some forcemeat on it, dip a knife in hot water and smooth the surface with it, take hold of the paper with both hands and turn it upside down upon the timbale. Leave the paper on in such a way that it can be easily removed when the forcemeat has steamed enough. One and a half hours before dinner place the timbale in a stewpan twice its size, upon a ring, to prevent it from touching the bottom, so that the water in the stewpan which only reaches half-way up the mould, may circulate freely under it. Place on the stove for an hour, then for 1/2 hour more put inside oven to let it get brown on top. When done, remove paper from the timbale, and carefully lift the mould. Pour some supreme sauce over it, and garnish with truffles and mushrooms.

No. 39.

SADDLE OF MUTTON.

Take a saddle of mutton, extract the spine bone carefully, trim the tail end round, cut the flaps square, season the inner part with pepper and salt, rolling up each flap so as to give a neat appearance, tying a string around it several times. The mutton must be prepared for braizing with carrots, onions, celery, cloves and mace; moisten with a quantity of good stock so as to cover the mutton; place a buttered paper and lid over all and set the braizing-pan on a moderate fire. After boiling let it continue to braize or simmer for 4 hours, carefully basting it; when done take it up and place in oven to dry on a pan. Dish it up and garnish with carrots, turnips, cauliflowers, French beans, cucumbers, asparagus heads, small new potatoes and green pease. Pour some sauce around the mutton and send to the table.

No. 40.

OX-TONGUE.

Get a pickled tongue, run an iron skewer through from one end to the other, tie a string from one end of skewer to the other, so as to make it keep its shape; put the tongue on the fire in cold water; let it boil gently for three hours, then take up, and after removing the outward cuticle or skin, place in larder to cool; trim neatly, wrap in a piece of buttered paper, put it in an oval stewpan with a little broth; 3/4 of an hour before sending to table, put the tongue in oven or on slow fire to get warmed through, then glaze it and dish it up with some prepared spinach round it; pour a little sauce and serve.

No. 41.

MUTTON CUTLETS.

Trim the cutlets and arrange in circular order in a pan with a little clarified butter; fry quickly so as to brown on both sides; before quite done pour off the grease; add 1/2 pint of red wine (port or claret), 1 can prepared mushrooms and same quantity small onions previously simmered in a little butter over a slow fire till done; season with a pinch of mignonette pepper, little salt, some grated nutmeg, a teaspoonful pounded sugar; set the whole to boil on fire 2 minutes, add a spoonful of burnt sugar; allow the cutlets to simmer very slowly for 20 minutes. The cutlets must be dished up closely in a circle; add a half glass of red wine; boil the whole for 1 minute and garnish the center with mushrooms; pour the sauce over the cutlets and serve.

No. 42.

MUTTON CUTLETS WITH CHESTNUTS.

Dish up cutlets, as previously shown, garnish with chestnuts which have been equally heated in a stewpan, so that the husk will easily peel off; take the chestnuts with a little good broth and put in clean stewpan; let simmer; when done pound in a mortar; put in a pan with a little sugar, nutmeg, 1/2 pint of cream; reduce the pulp, rub through a sieve, put in stewpan, let it get hot, mix in some butter, pour round cutlets some thin sauce.

No. 43.

VOL-AU-VENTS.

[Quantity for 2 vol-au-vents].

Paste--One pound of butter, 1 pound of flour; divide butter in 4 parts, rub 1/4 in flour, mix with hand, with a little water, then put on pastry board; roll out and put the second 1/4 of butter in layers over this paste; fold and roll it, and add the other two quarters in the same way; keep 1 hour on ice to cool; roll and cut this paste in 4 parts; roll 1/4 for the top and 1/4 for the bottom of pie. These must be cut out oval shape; cut the pieces and ends left of the paste into flower shapes and leaves to garnish the sides of the 2 layers of pie. The remaining 2 quarters are for another vol-au-vent fixed in the same way. Cut out the center of top cover and fill in with flowers and leaves made of pastry. Put in a hot oven and let it bake 3/4 of an hour. While baking this paste will rise and puff out in form like a cylinder. While hot take off this flowered center-piece on top of the pie, and from this opening scrape out all the insides, leaving nothing but a hollow cylinder of crust. Put in 1/2 dozen real sweetbreads, parboiled and skinned; 1 dozen truffles, peeled and sliced; 1/2 can of mushrooms cut in half. Make a sauce of 1 tablespoonful of butter, 1 of flour, 1/2 pint of cream, 1 pint milk; rub butter and flour together, boil milk and cream, and make a rich sauce of butter and flour, milk and cream, all mixed together; cook in this sauce sweetbreads, truffles, mushrooms, 1/2 teaspoonful of nutmeg, white pepper and salt each 1 teaspoonful; put in together; stir while boiling; boil 20 minutes. When ready for dinner fill up paste and serve with truffles, mushrooms, and sweetbreads while hot. Send sauce-boat full of sauce to the table with the paste.

No. 44.

CROQUETTES.

Take a medium-sized chicken, boil it, a pair of sweetbreads, and 1/2 box of mushrooms, 1 small can of truffles, 1 stalk of celery, a small onion, a few sprigs of parsley; chop all very fine; bring to a boil a sauce made of 1 pint of milk and chicken water 1/2 pint, a large tablespoonful of butter, 2 tablespoonfuls of flour, then beat 2 eggs in the sauce after cooling; season to taste with pepper, salt, and nutmeg; add the chopped chicken; put on to boil and stir 15 minutes; pour into platters to cool; then roll in the shape of pears or eggs; roll them in a beaten egg and then in bread crumbs; stick in a rib bone at the end of the pear shapes; boil them in hot lard a delicate brown; then lay on a napkin in a platter and garnish with parsley. Set them up on a dish in oval form.

No. 45.

ROCK-FISH CUTLET.

[Can be made from any fish.]

Take a rock-fish, after washing it clean cut it down the back-bone, take out the back-bone, cut the ribs off, then cut the fish in square pieces. Take the skin off of them, lard them with small pieces of truffles, which have been skinned and sliced, the slices being cut in three-quarters. Then take a sharp-pointed knife and thrust them into the fish. Salt the fish and put in a cool place for 1 hour. A half hour before dinner take a medium-sized dripping-pan, put in 1/2 pint of milk and a tablespoonful of butter; lay all the pieces of fish separate in this pan with the truffle side up, put a press on them to keep them straight, set on top of stove for 1/4 hour. When done, take 1/2 pint milk, together with what milk is in the pan, 2 tablespoonfuls of flour, 1 teaspoonful of white pepper, 1 tablespoonful of butter; mix the butter and flour together till they come to a cream, then pour the hot milk on to make rich sauce. Put in this sauce 1 dozen mushrooms and what truffles are left; cut mushrooms in four quarters. Take up fish and lap it around your dish. Boil French potatoes and put them in the centre of dish; garnish the dish with parsley and sliced lemon.

No. 46.

RISSOLES.

Puff paste--Chop the breast of a chicken same as making croquettes. After boiling it take out 2 teaspoonfuls of the mixture, then roll the paste out very thin; take a biscuit-cutter and cut the paste; take the 2 teaspoonfuls of chicken-mixture and a beaten egg and wet the edge of the cut paste, also wet it all over the top, and roll them in vermicelli. Boil them till brown in hot lard. Serve on a napkin laid on a dish garnished with water-cresses.

[See receipt for making croquettes.]

No. 47.

CHICKEN CUTLETS.

[Quantity for one chicken.]

Boil the chicken sufficiently to eat; take it out and let it get cold; take all the white meat and chop up very fine with mushrooms and a celery stalk; take 1/4 pound of butter, 2 full tablespoonfuls of flour, 2 yolks and 1 white of eggs, 1/2 pint of milk, 1/2 teacup of mushroom water, into which a little nutmeg has been grated, 1/2 pint of cream. Mix the butter and flour together, boil the milk and cream and mushroom water, into which put the butter and flour; this will make a rich sauce, which is seasoned to taste. When cooled a little add the beaten eggs; add chicken, stir up, making a rich paste; boil 15 minutes, stir while boiling, pour out in a platter, let get cold; make in shape of mutton cutlets or chops, take the ribs and put in for stems; then roll cutlets in beaten egg into which bread has been grated, put into hot lard and fry a delicate brown. Garnish with French pease and parsley, or mushrooms and parsley. Serve hot.

No. 48.

PATE-LA-FOIE-GRAS.

Make a soup of strong bouillon; let it boil for two hours; put in a few sprigs of thyme, one of onion, and a small bunch of celery tops; when done, let cool, and skim grease off. To every 1/2 pint jar of Pate-la-foie-gras, mix three pints of boullion; take a half box of gelatine melted in a teacup of bouillon; beat the white of one egg, and 2 egg-shells (not very light) in bouillon while cool, stir the melted gelatine till it begins to boil, say for about 10 minutes, add the pepper and salt. After boiling about 10 minutes strain through a flannel bag; put on ice, but do not let it get very cold. Put in a jelly mould a layer of jelly, cut mushrooms into stars and half-moons and lay on the layer of jelly, then a slice of Pate-la-foie-gras, next a layer of jelly, cut truffles into small pieces in the shape of flowers or diamonds, and lay on the layers of jelly; continue till the mould is filled, then put on ice; garnish to fancy.

No. 49.

CHICKEN SALAD WITH MAYONNAISE SAUCE.

One pair of chickens, boil them done; let get cold, skin them, and cut up in small dices; 2 dozen stalks of celery; cut up 4 white heads of lettuce, medium size; 1 of the white hard heads must be cut up with the celery and chicken. Take a teacupful of sweet oil, 1/4 teacupful of vinegar, a light half teaspoonful of red pepper, salt to taste, 1 teaspoonful of mustard, 1 medium-sized tablespoonful Worcestershire sauce; mix that all up together with the chicken and celery; let the celery be perfectly dry. Take a medium-sized Irish potato, boil it done, squeeze it through a fine sieve; put in it a teaspoonful of mustard, cayenne pepper to taste, 2 yolks of raw eggs and 2 boiled ones mashed up very fine. Now beat the potatoes and eggs well up together, add half teacupful of vinegar, a little at a time, and the contents of 3 half pints of olive oil; work it one way till it becomes perfectly stiff and light; put it in ice-box 1 hour and let get cold. When you dish up put salad on dish, put the sweet oil dressing all over the top as an icing. Boil red beets and carrots, cut them into diamonds, roses, etc., and garnish the salad with it and sprigs of parsley; take the other three heads of lettuce, cut in four quarters, take one-quarter and put in center of salad, and put the others around the dish with parsley.

No. 50.

APPLE CHARLOTTE.

Take 6 large apples and chop very fine, grate the inside of a stale loaf of bread into crumbs, grate half a nutmeg, take a three-pint tin pudding-pan, line it thickly with thin-sliced buttered bread, a layer of bread crumbs, a layer of apples, and a layer of butter, composed of small pieces; continue to add till the pan is packed very tight--make the last layer of butter and sugar. Bake in a moderately hot oven two hours; serve with cream sauce. Put sugar in every layer.

No. 51.

CONSUMME.

Take a pint of consommé, with 3 well-beaten eggs in it, and a little salt, and pour it into a baking dish; put it in oven and let it bake 15 minutes. This will bake brown like a cake. Try with a knife-blade; if done the knife will be clear. Put it to cool, and then take the top and bottom crust off, cut the middle into diamonds and put them in tureen, and then pour over them the soup.

No. 52.

FISH CREAM A LA LAIT.

Take any kind of large white fish, 4 pounds to a three-pint pudding-pan; wash the fish in cold water, put on to boil, and let get cool. Take off the skin and flake the meat off the bones with a fork; parboil a pint of oysters; when done put to cool, then take out the hearts; boil half pint of milk and half pint of cream, beat up 2 tablespoonfuls of flour and 1 of butter to a light cream, which must be stirred into the boiling milk and cream; this will make a rich sauce; season with pepper and salt to taste. Take off the sauce when done and stir in fish and oysters, then put in a pudding-dish and put a layer of bread crumbs on top; over the bread crumbs put flakes of butter. Put in oven and let bake 20 minutes; make potato croquettes and lay on the dish, which must be garnished with parsley; serve hot.

No. 53.

SALMON FILLETS.