Part 16

Prepare a good pie-crust, not too rich. Roll out half an inch thick, cut into strips, and roll a small sausage in each strip. Put the rolls into a baking-pan, and bake for half or three-quarters of an hour.

FRANKFURTERS

Drop the sausages into boiling water and boil slowly until they float. Drain, and rub with a mixture of butter, lemon-juice, and made mustard, heated very hot.

ROASTED SAUSAGES

Peel, core, and slice four or five tart apples. Make a syrup of one cupful each of sugar and water and cook the apples in it very slowly until tender. Prick the sausages with a fork, simmer in boiling water for fifteen minutes, then drain and brown in the oven. Put the sausages in the centre of a small deep platter, arrange the apples around in a border, and serve.

ROAST HAM WITH SHERRY

Soak a small lean ham in cold water for six hours, wipe dry, put into a saucepan, and cover with cold water. Add an onion, four sprigs of parsley, and six each of cloves and pepper-corns. Boil slowly for two hours. Let cool in the water, take up, skin, and sprinkle thickly with crumbs and sugar. Put into a roasting-pan with one pint of sherry. Bake for forty minutes, basting every ten minutes. Serve the ham hot with the gravy in a separate bowl, or cold if preferred.

BAKED HAM WITH NOODLES

Butter an earthen baking-dish and fill with alternate layers of cold cooked chopped ham and cooked and drained noodles. Have ham on top. Beat two eggs with a cupful of milk, pour over, cover with crumbs, dot with butter, and brown in the oven.

PORK CHOPS À LA MARYLAND

Dip the pork chops in beaten egg, then in seasoned crumbs, and put into a dripping-pan. Cover and cook in a very hot oven, adding a little boiling water if necessary to keep from burning. Serve with any preferred sauce.

JELLIED PIGS' FEET

Take two pounds of the pickled pigs' feet as they come from the market, and boil in water to cover, seasoning with salt, pepper, celery seed, and a little vinegar. Boil until the meat slips from the bones. Remove the meat, cut it into small pieces, and reduce the liquid by rapid boiling to a cupful. Put the meat into a mould, pour the liquid over, and set away to cool. Serve with potato salad.

BROILED PORK TENDERLOIN

Trim off all the fat and the sinew from two tenderloins of pork. Dip in seasoned oil and broil slowly. Chop fine one tablespoonful each of pickles and parsley and mix to a smooth paste with two tablespoonfuls of melted butter and one teaspoonful of vinegar. Pour over the sauce and serve.

BREADED TENDERLOINS

Split and trim the tenderloins, and marinate for an hour in lemon-juice and oil, seasoned with salt and pepper. Dip in fresh bread crumbs, broil, and serve with Piquante Sauce.

PORK TENDERLOINS WITH SWEET POTATOES

Wipe two pork tenderloins, put into a dripping-pan, and brown quickly in a hot oven. Sprinkle with salt, pepper, and powdered sage and bake for forty-five minutes, basting from three to four times. Have half a dozen sweet potatoes parboiled. Peel, cut in half, sprinkle with sugar, and put into the pan with the meat. Cook until soft, basting whenever the meat requires it.

MOCK DUCK

Split a large pork tenderloin, stuff with highly seasoned poultry stuffing, tie into shape, and roast. Baste frequently, take up, remove the string, and serve with gravy made of the drippings.

ROAST SPARERIBS

Trim off the rough ends, crack the ribs through the middle, rub with salt and pepper, fold over where cracked, stuff, sew or wrap with twine, put into dripping-pan with a pint of water, baste frequently and turn once. Should be a rich, even brown. Dressing: Three tablespoonfuls of bread crumbs, a finely chopped onion, same of apple, half a teaspoonful each of powdered sage, salt, and pepper, and two tablespoonfuls of chopped beef suet. Cook slowly in a little water.

ROAST LEG OF PORK

Score a leg of young pork, fill the slits with chopped onion and powdered sage, sprinkle with pepper, salt, and crumbs, and roast as usual, basting frequently. Serve with Cranberry Sauce.

GERMAN ROAST PORK

Boil the pork until tender, drain and roast in the oven with three onions and three carrots sliced thin, a little minced parsley, thyme, and two cloves. Add one cupful of boiling stock, and baste frequently for the first half hour. Then strain and skim the gravy and reduce by rapid boiling until there is just enough to coat the surface of the meat. Spread it upon the meat, sprinkle thickly with crumbs, dust with cinnamon and pepper, and bake brown. Serve with a Cherry Sauce made as follows:

Stone a pound of ripe cherries and simmer the kernels for fifteen minutes in water to cover. Strain the water, add to it the cherries, two cupfuls of water, half a dozen cloves, a wineglassful of claret, a slice of bread, and sugar to taste. Simmer for half an hour, rub through a sieve, and boil until thick. Serve very hot.

PORK ROASTED WITH SWEET POTATOES AND APPLES

Season a loin of pork and roast for two hours and a half, basting often with the drippings and hot water. About an hour before it is done, add peeled sweet potatoes cut in halves and sprinkle with sugar. Fifteen minutes later, add red cooking apples cored but not peeled. Bake until all are done, basting frequently. Thicken the drippings with flour for a gravy and serve separately.

MOCK GOOSE

Parboil a leg of pork and remove the skin. Put it in the oven to roast with a little water in the pan. Rub with butter, sprinkle with powdered sage, pepper, salt, bread crumbs, and finely minced onion. Insert poultry stuffing under the skin of the knuckle. Garnish the dish with balls of fried stuffing. Serve with gooseberry jam or tart apple sauce.

BAKED CHINE WITH SWEET POTATOES

The chine is the backbone with the meat attached. Rub with salt, pepper, flour, and sage, and put into a dripping-pan with a pint of water. Lay a dozen sweet potatoes peeled and cut into halves around the meat. Bake, basting with the dripping. Serve with the potatoes around the meats.

MOCK OYSTERS

Chop fine a pound and a half of fresh pork. Season with salt and pepper and minced onion. Add half the quantity of bread soaked until soft and squeezed dry, bind with two eggs well-beaten, shape into patties, and sauté in drippings. Garnish with sliced lemon and parsley.

_VEAL_

BROILED SWEETBREADS À LA MAÎTRE D'HÔTEL

Soak and parboil the sweetbreads, cut into slices, season with salt and pepper, dredge with flour, and broil, basting with melted butter. Serve with Maître d'Hôtel Sauce.

CALF'S LIVER IN CASSEROLE

Lard a whole liver with strips of salt pork. Brown in butter and drain off the fat. Brown a heaping tablespoonful of flour in fresh butter, add one cupful of white wine, and cook until thick and smooth, stirring constantly. Put the liver into a buttered casserole, pour over the gravy, add pepper to season, a bay-leaf, a small bunch of parsley, a bruised clove of garlic, two shallots, two onions, and a small carrot, sliced. Cover and cook slowly for an hour. Put the liver on a platter and strain the gravy over it. Return to the casserole, reheat, and serve.

VEAL LIVER PÂTÉ

Run twice through the meat-chopper one pound of calf's liver and half a pound of fat bacon. Season with salt, pepper, mace, and parsley, add two tablespoonfuls of finely chopped lean ham and a chopped onion which has been fried in fat. Mix with the yolks of two eggs and then fold in the stiffly beaten whites. Line a mould with thin slices of bacon, put in the meat, cover with bacon, and bake slowly in a moderate oven. When it can be pierced easily it is done. Let cool in the mould, turn out, and garnish with parsley and lemon.

BOILED CALF'S TONGUE

Soak for an hour in cold water. Cover with fresh cold water, bring quickly to the boil, and skim. Add for each tongue a carrot and turnip sliced and a small onion stuck with three cloves. Add sweet herbs to season and a little salt and pepper. Cook slowly for two hours. Drain, skin, and serve with a border of spaghetti or macaroni. If they are to be served cold, let them cool in the water in which they were cooked.

VEAL CHOPS À LA PROVENÇALE

Trim and clean veal chops and sauté in olive-oil with a finely chopped onion. Add a little brown stock, half a dozen chopped mushrooms, two minced beans of garlic, and a teaspoonful of minced parsley. Bring to the boil, thicken the gravy with browned flour cooked in butter, and serve.

BRAISED VEAL CUTLETS

Trim and clean convenient pieces of veal cutlet and lard with thin strips of bacon. Brown in a little butter, add a little clear stock with chopped onion, carrot, and turnip to season, and simmer until done. Drain and serve with string beans.

BAKED VEAL CUTLET

Butter a baking-pan, pour in a cupful of cold water, and lay in a thick slice of veal cutlet. Spread over the cutlet a dressing made of two cupfuls of bread crumbs, a chopped onion, a beaten egg, and salt, pepper and melted butter to season. Cover the pan, bake for half an hour, then take off the lid and brown.

VEAL BIRDS

Cut veal cutlets into convenient pieces and flatten with a potato-masher. Mix seasoned crumbs with chopped salt pork or bacon and make a stuffing. Roll up and tie into shape with strings. Brown in fat with a sliced carrot and a chopped onion. Add one cupful of stock, cover, and cook slowly for twenty minutes. This can be served in a casserole.

MOCK FRIED OYSTERS

Cut a veal cutlet into small pieces. Pound each piece until very tender. Dip in beaten egg, then in seasoned crumbs, and fry in deep fat. Serve with Tomato Sauce and shredded cabbage.

STEWED BREAST OF VEAL

Brown a breast of veal in butter. Add two cupfuls of hot water or stock, a bunch of sweet herbs, two onions, half a dozen cloves, the peel of half a lemon, a blade of mace, and salt and pepper to season. Cook slowly, take up the veal, remove the larger bones, and strain the cooking liquid. Cook together one tablespoonful each of butter and flour, add the veal stock and one cupful of cream. Cook until thick, stirring constantly. Take from the fire, add the yolks of two eggs well-beaten, the juice of half a lemon, and half a dozen parboiled oysters. Pour the sauce over the meat and serve.

VEAL STEW WITH DUMPLINGS

Cut three pounds of veal into strips, cover with cold water, boil, and skim. Add pepper, salt, and a little butter and a sufficient quantity of raw potatoes cut into balls with a French cutter. Make a batter of two eggs, half a cupful of milk, a pinch of salt, and enough sifted flour to make a batter that will drop from the spoon. Drop into the stew a spoonful at a time, cover, and boil for twenty minutes. Or steam the dumplings in oiled patty pans.

GERMAN VEAL STEW

Sprinkle a breast of veal with salt and ginger. Slice an onion and fry it in butter with a little parsley and two or three celery tops. When hot, put in the breast of veal. Cover tightly and brown the veal in the same fat. Add half a cupful of canned tomatoes and a very little hot water. Cover, and cook slowly for two hours, turning the meat frequently. Thicken the gravy with flour rubbed smooth in a little cold water, season with minced parsley or carraway seed, boil up once, and serve.

ROAST LOIN OF VEAL

Leave the kidney in. Unroll the loin and stuff with highly seasoned poultry stuffing, packing well around the kidney. Fold, tie firmly into shape, and roast, basting with the drippings and a little hot water. Before taking up, dredge with flour, and baste two or three times with melted butter. Take off the string and serve with a gravy made from the stuffing and thickened drippings.

STUFFED BREAST OF VEAL

Make a stuffing of stale bread crumbs and mix with a liberal quantity of finely chopped salt pork. Season with onion, salt, pepper, minced parsley, and melted butter. Fill the cavity under the thick part of the breast with as much stuffing as can be forced in and skewer into shape. Roast, basting frequently with melted butter and drippings.

ROAST SHOULDER OF VEAL

Have the knuckle removed from a shoulder of veal and roast the fillet, basting frequently with melted butter and the drippings. Garnish with quartered lemons and parsley and serve with Oyster Sauce.

ROAST VEAL À L'ITALIENNE

Bone a loin of veal, stuff with seasoned crumbs, and tie into shape. Season with salt and pepper, rub thickly with butter, and put it into a roasting-pan with half a cupful of water. Cover and roast for two hours, basting frequently. Drain the meat and brush it with the yolk of an egg, beaten smooth with half a cupful of stock. Sprinkle thickly with crumbs, grated cheese, and minced parsley, dot with butter, and brown in a very hot oven. Serve with mashed potatoes or potato croquettes.

BREAST OF VEAL BAKED

Rub a well-trimmed breast of veal with melted butter, season highly with salt and pepper, and brown quickly in a hot oven. Pour over two cupfuls of canned tomatoes and bake until the veal is well done. Serve with the tomatoes as a garnish for the meat.

VEAL LOAF

Chop fine three pounds of raw veal. Mix with three eggs beaten with three tablespoonfuls of cream or milk, four crackers rolled and sifted, and pepper, salt, and sage to season highly. Shape into a loaf and bake, covered in a little water, basting frequently with melted butter. Serve either hot or cold.

BRAISED KNUCKLE OF VEAL

Have a three-pound knuckle of veal larded and brown it in pork fat, seasoning with salt and pepper. Add stock to moisten and one cupful of partially cooked lima beans. Cook for forty-five minutes, and serve very hot.

VEAL IN CASSEROLE

Have lean veal cut into convenient pieces. Put into a buttered casserole and cover with milk. Add a teaspoonful or more of finely chopped parsley, cover, and simmer very slowly until done. It must not boil. Thicken with a little flour cooked in butter, season to taste, and serve.

JELLIED VEAL

Cover a knuckle of veal with cold water, bring to the boil, and simmer for two hours, skimming as needed. Add a slice of onion, a blade of mace, a dozen cloves, half a dozen pepper-corns, a pinch of allspice, and half a nutmeg grated. When the meat falls from the bones, take out the bones, shred the meat, and reduce the liquid by rapid boiling until there is barely enough to cover the meat. Wet a mould with cold water, put in the meat, add to the liquid the juice of a lemon and salt and pepper to season, and pour over the meat. Let stand overnight and serve cold.

KOENIGSBERGER KLOPS

Chop together three-quarters of a pound of veal and one-quarter pound of fresh pork. Soak three slices of stale bread in cold water, wring dry, and add to the meat. Add salt, pepper, and minced parsley to season. Shape into small balls, cover with cold water, bring to the boil, and simmer gently for half an hour. Strain the cooking liquor and reduce by rapid boiling to a pint. Cook together one tablespoonful each of butter and flour, add the cooking liquid, and cook until thick, stirring constantly. Take from the fire, add the yolks of two eggs well-beaten and two tablespoonfuls of capers with a little of the caper vinegar. Pour over the klops and serve.

VEAL AND OYSTER PIE

Cut into small pieces one pound of the neck of veal, cover with cold water, and cook slowly for an hour. Add two or three slices of salt pork cut into dice, a chopped onion, a tablespoonful of minced parsley, and salt and pepper to taste. Make a cupful of Cream Sauce in a separate pan, pour into the veal, and cook for twenty minutes longer. Pour into a baking-dish, cover the top with a layer of raw oysters, dredge with salt and pepper, cover with pastry, and bake for half an hour. Serve either hot or cold.

VEAL CROQUETTES

Chop fine cold cooked veal and season with salt, pepper, paprika, celery salt, grated onion, and minced parsley. Mix with a little very thick Cream Sauce and cool. Shape into croquettes, dip in egg and crumbs, and fry in deep fat. Serve with a border of green peas.

MOCK TERRAPIN

Reheat cold cooked veal, cut into dice, in Cream Sauce. Take from the fire and add an egg beaten with a tablespoonful of sherry. Add also two or three hard-boiled eggs coarsely chopped and a little minced parsley. Heat, but do not boil. Season with salt and red and white pepper, and serve.

_CHICKEN_

BROILED CHICKEN

Have young chickens cleaned and split down the back. Break the joints, season with salt and pepper, and rub with melted butter. Broil for twenty minutes and serve very hot.

FRIED CHICKEN

Clean and cut up two spring chickens, season with salt and pepper, and fry brown in butter with a chopped onion and a dozen fresh mushrooms. Pour over a wineglassful of white wine, and a cupful of stock. Add two cupfuls of canned tomatoes which have been rubbed through a sieve, and a tablespoonful of minced parsley. Thicken with flour browned in butter, heat thoroughly, season to taste, and serve.

FRIED CHICKEN WITH GREEN PEPPERS

Clean and joint two spring chickens, fry brown in butter, and put into the oven to finish cooking. Seed and shred six sweet peppers and boil in salted water until soft. Drain, and add to the chicken. Pour over two cupfuls of cream, bring to the boil, thicken with a little flour cooked in butter, and serve.

BREADED FRIED CHICKEN

Clean and cut up a young chicken, dip in beaten egg, then in seasoned crumbs, and fry brown in fat to cover. Serve with Cream Sauce to which minced parsley has been added.

CHICKEN STUFFED WITH OYSTERS

Fill a chicken with drained oysters which have been seasoned highly with salt, pepper, and melted butter. Sew the chicken up in cheese-cloth and boil, allowing twenty-five minutes to the pound. Take off the cloth, pour over a Maître d'Hôtel Sauce, and serve.

CHICKEN STEWED WITH ASPARAGUS

Clean and cut up a chicken, season with salt and pepper, and brown in butter. Dredge with flour and sprinkle with minced parsley. Boil two bunches of asparagus in salted water until tender but not broken. Put a lump of butter and a tablespoonful of cream into a saucepan and put half of the asparagus on it. Sprinkle with pepper, lay the pieces of chicken upon it, cover with the remainder of the asparagus, dot with butter, pour over a cupful of cream, and cook slowly until done. Serve with small squares of fried bread or with toast points.

SPANISH CHICKEN STEW

Clean and joint two spring chickens. Brown in butter and add five sliced onions, a can of tomatoes, four cloves of garlic, two tablespoonfuls of butter, a pod of red pepper without the seeds, and salt to taste. Cook slowly for forty-five minutes, adding stock or water if necessary to keep from burning. Take out the pepper and the garlic, add a can of peas, and simmer for fifteen minutes longer. Thicken the gravy with two tablespoonfuls of flour rubbed smooth with a little cold water and the yolk of an egg well-beaten.

FRICASSEE OF CHICKEN

Clean and cut up the chicken, and brown in butter with a sliced onion and a carrot. Season with salt and pepper, dredge with flour, add three cupfuls of stock or water, and cook until the sauce thickens, stirring constantly. Add a cupful of canned tomatoes and simmer until the chicken is done. Add a can of mushrooms cut in pieces, and a little minced parsley. Heat thoroughly and serve.

FRICASSEE OF CHICKEN WITH BISCUIT

Sift together four cupfuls of flour, four teaspoonfuls of baking-powder, and a pinch of salt. Work into it half a cupful of butter, and add enough milk to make a soft dough. Roll out, cut into biscuits, and bake. Cook two chickens, cleaned and cut up, in water to cover, seasoning with salt and pepper. When very tender, thicken the liquid with flour cooked in butter. Stir constantly. Split the biscuits and cover a serving platter with them. Pour over the chicken and serve.

CHICKEN PIE

Clean and cut up a chicken, boil until tender, cool, and remove the bones. Line a buttered baking-dish with a rich biscuit dough, and put in half of the chicken, seasoning with butter, pepper, and salt. Add a layer of hard-boiled eggs cut in slices, and the rest of the chicken. A few potato balls cut with a French vegetable cutter, and boiled until nearly done may be added. Add enough of the water in which the chicken was boiled to fill the dish, cover with a biscuit crust which has a large hole in the centre for the steam to escape, brush with the beaten white of egg, and bake for half an hour or more.

CHICKEN POTPIE

Clean and cut up the chicken. Put a small plate in the bottom of the kettle, put in the chicken, cover with hot water, and season with butter, pepper, and salt. Sift together three cupfuls of flour and three teaspoonfuls of baking-powder. Mix with enough milk or water to make a very thick batter. Drop the batter by spoonfuls into buttered patty pans, place in steamer, cover and steam over another pan of boiling water. Skim out the chicken, arrange on a platter, and thicken the gravy while stirring with flour blended with a little cold milk. Pour over the chicken and dumplings and serve.

ROAST CHICKEN

Stuff a chicken with highly seasoned crumbs to which a few chopped chestnuts have been added. Sew up, and lard the breast with thin strips of bacon. Roast and serve with Cream Sauce to which chopped cooked oysters have been added.

CURRIED CHICKEN

Clean and cut up a chicken and boil it until tender in water to cover. Drain the chicken and brown in butter with two small onions sliced. Sprinkle with two teaspoonfuls of curry powder, pour over the water in which the chicken was boiled, heat thoroughly, and thicken while stirring with a tablespoonful of flour rubbed smooth with a little cold water. Take from the fire, add the beaten yolk of an egg, and serve with a border of boiled rice.

CHICKEN À LA CRÉOLE

Clean and cut up a young chicken, season with salt and pepper, and fry brown in hot fat with two thinly sliced onions. Dredge with flour and add one cupful each of white stock and stewed and strained tomatoes. Cook until it thickens, stirring constantly, and simmer the chicken in it until tender, adding more stock if needed. Add a tablespoonful of tarragon vinegar, salt and pepper to season, and a cupful of cooked and broken macaroni. Serve very hot with a garnish of parsley.

CHICKEN À LA JEAN

Clean and disjoint the chicken. Fry brown in an iron kettle, using equal parts of butter and olive-oil for fat. When brown, season with salt and pepper, pour in a cupful of stock, cover, and cook slowly until done, adding more stock if required. Dredge with flour and turn the chicken slowly in the gravy until the gravy is thick. Take up the chicken, strain the gravy over it, garnish with parsley, and serve.

CHICKEN IN CASSEROLE

Put a small cleaned chicken into a casserole with a dozen peeled onions, two bay-leaves, a cupful of carrot cut into dice, a small turnip chopped fine, and two stalks of celery cut into small pieces. Fill the casserole half full of boiling stock, cover, and cook in a hot oven for an hour and a half, basting frequently. When the chicken is half done, add salt and pepper to season. Serve in the casserole. Either fresh or canned mushrooms may be added.

JELLIED CHICKEN

Have a chicken cleaned and cut up. Cook in boiling water to cover until the meat falls from the bones. Take out the bones, remove the skin, season with salt and pepper, and arrange in a mould. Reduce the liquid by rapid boiling and add to it a package of soaked and dissolved gelatine, pepper and salt to season highly, and the juice of a lemon. Pour over the chicken and cool on ice. Serve with a garnish of hard-boiled eggs and parsley.

MAYONNAISE OF CHICKEN

Clean and disjoint the chicken, and boil until tender in water to cover. Cool in the water in which it was boiled and remove the skin and fat and bones. Keep the pieces of chicken as large as possible. Arrange on a platter, and pour over a stiff mayonnaise dressing. Sprinkle with minced parsley, and garnish with lettuce leaves.

PRESSED CHICKEN