Tuesday, August 30, 2011
Put one ounce of butter, and one ounce of flour in a sauce-pan over the fire, and stir constantly until it bubbles; then add gradually one gill of boiling water, remove the sauce from the fire, stir in the yolks of three eggs, one at a time, add one saltspoonful of dry mustard; add one tablespoonful of vinegar and three of oil, gradually, drop by drop, stirring constantly till smooth. When the fish is warmed take it up carefully without breaking and serve with the Dutch sauce in a boat.
Labels: Dutch Sauce
Sunday, August 28, 2011
Friday, August 26, 2011
Sunday, August 21, 2011
Wash and boil one quart of potatoes, putting them on the fire in cold water enough to cover them, and a tablespoonful of salt. Put one and a half pounds of salt codfish on the fire in plenty of cold water, and bring it slowly to a boil; as soon as it boils throw off that water, and put it again on the fire in fresh cold water; if the fish is very salt change the water a third time. Free the fish from skin and bone; peel the potatoes, mash them through a colander with a potato masher, season them with quarter of a saltspoonful of pepper and an ounce of butter; add the yolks of two eggs, and the fish; mix well, and make into cakes, using a little flour to prevent sticking to the hands. Fry them golden brown in enough smoking hot fat to nearly cover them; observe that in frying any article of food it will not soak fat if the latter be hot enough to carbonize the outside at once, and smoking hot fat will do that.
Labels: Fish Cakes
Saturday, August 20, 2011
Choose two flounders weighing about three pounds. Lay them on the table with the dark side uppermost; with a sharp, thin-bladed knife cut down to the back bone, following the dark line in the middle of the fish; then turn the edge of the knife outward, and cut towards the fins, keeping the blade flat against the bone, and removing one quarter of the flesh of the fish in a single piece; proceed in the same way until you have eight fillets; carefully cut the skin from them; season them with salt and pepper, lay them on a buttered dish suitable to send to table, sprinkle them thickly with sifted cracker crumbs, and a little grated Parmesan, or any rich, dry cheese; put a few bits of butter over them, using not more than an ounce in all, and brown them in a quick oven. Serve them as soon as they are nicely browned. This is a very savory and delicate dish, requiring some practice to do nicely, but comparatively inexpensive, and well worth all trouble taken in making it.
Thursday, August 18, 2011
Carefully wipe two pounds of cleaned smelts with a dry cloth; dip them in milk, then roll them in finely powdered cracker crumbs, next in an egg beaten with a saltspoonful of salt, and quarter of a saltspoonful of pepper, and then again in cracker crumbs; fry them in enough smoking hot fat to cover them, until they are golden brown; take them from the fat with a skimmer, lay them on a napkin, or a piece of paper to absorb all fat; and serve them laid in rows with a few quarters of lemon on the side of the dish.
Labels: Fried Smelts
Wednesday, August 17, 2011
Tuesday, August 16, 2011
Choose a medium sized shad, weighing about three pounds, have it cleaned and split down the back; turn it occasionally for an hour or more, in a marinade made of one tablespoonful of salad oil, or melted butter, one of vinegar, a saltspoonful of salt, and quarter of a saltspoonful of pepper; lay it on a gridiron, rubbed with a little butter to prevent sticking, broil it slowly, doing the inside first, and, after laying it on a hot dish, spread over it some maître d'hotel butter.
Monday, August 15, 2011
Have a fish weighing from two to two and a half pounds cleaned by the fishmonger; rub it well with a handful of salt, to remove the slime peculiar to this fish, wash it well, and wipe it with a clean, dry cloth; stuff it with the following forcemeat. Put four ounces of stale bread to soak in sufficient luke-warm water to cover it; meantime fry one ounce of chopped onion in one ounce of butter until it is light brown; then wring the bread dry in a clean towel, put it into the onion with two tablespoonfuls of chopped parsley, one ounce of salt pork chopped fine, one teaspoonful of chopped capers or pickles, one teaspoonful of salt, quarter of a saltspoonful of white pepper, and one gill of broth or hot water; stir until it is scalding hot, when it will cleave from the bottom and sides of the sauce-pan; then stuff the fish with it, and lay it in a dripping pan on one ounce of carrot and one ounce of onion sliced, one bay leaf and two sprigs of parsley; cover the fish with slices of salt pork, season it with a saltspoonful of salt, and one fourth that quantity of pepper, and bake it in a moderate oven for half an hour, basting it occasionally with a little butter, or stock. When it is done, put it on a dish to keep hot while you prepare a sauce by straining the drippings in the pan, and adding to them one tablespoonful each of walnut catsup, Worcestershire sauce, chopped capers, and chopped parsley. Pour a little of this sauce in the bottom of the dish under the fish, and serve the rest with it in a bowl.
Labels: Baked Blackfish
Sunday, August 14, 2011
Lay two pounds of cod in enough cold water to cover it, with a tablespoonful of salt, for an hour or more before cooking; then put it to boil in three quarts of cold water, with two tablespoonfuls of salt; as soon as the fish is done, set the kettle containing it off the fire, and let the fish stand in it until you are ready to use it; meantime put a pint of oysters on the fire to boil in their own liquor; as soon as they boil drain them, and put the liquor again on the fire to boil; mix together in a sauce-pan over the fire one ounce of butter and one ounce of flour, as soon as it bubbles, gradually pour in the boiling oyster liquor, and stir with an egg whip until the sauce is quite smooth; season with half a teaspoonful of salt, an eighth of a saltspoonful of pepper, and the same of nutmeg; and add the oysters. Take up the fish, serve it on a napkin, and send it to the table with a bowl containing the oyster sauce.
Saturday, August 13, 2011
The seed of the lentil tare commonly cultivated in France and Germany as an article of food, ranks nearly as high as meat, as a valuable food, being capable of sustaining life and vigor for a long time; this vegetable is gradually becoming known in this country, from the use of it by our French and German citizens; and from its nutritive value it deserves to rank as high as our favorite New England beans. For two quarts of lentil soup half a pint of yellow lentils should be well washed, and put to boil in three pints of cold water, with a small carrot, an onion, two sprigs of parsley, and two bay leaves, and boiled gently until the lentils are soft enough to break easily between the fingers; every half hour one gill of cold water should be added, and the lentils again raised to the boiling point, until they are done; they should then be drained in a colander, and passed through a sieve with a wooden spoon, using enough of the liquor to make them pass easy, and mixed with the rest of the soup; it is then ready to simmer for half an hour, and serve hot; with dice of fried bread half an inch square, like those used for pea soup. These dice of fried bread are called Condé crusts.
Labels: Lentil Soup
Friday, August 12, 2011
Use half a pint of dried peas for thick soup, or one pint for a purée, to two quarts of stock or cold water. Bring slowly to a boil; add a bone or bit of ham, one turnip and one carrot peeled, one onion stuck with three cloves, and simmer three hours stirring occasionally to prevent burning; then pass the soup through a sieve with the aid of a potato masher; and if it shows any sign of settling stir into it one tablespoonful each of butter and flour mixed together dry; this will hold the meal in solution; meantime fry some dice of stale bread, about two slices, cut half an inch square, in hot fat, drain them on a napkin, and put them in the bottom of the soup tureen in which the pea soup is served.
Labels: Pea Soup
Thursday, August 11, 2011
Put one pint of sorrel into a sauce-pan with a dessertspoonful of salt, and one gill of cold water; cover it, and cook until it is tender enough to pierce with the finger nail, then drain, wash it well with cold water, chop it and pass it through the kitchen sieve with a wooden spoon; meantime brown half an ounce of chopped onion in a sauce-pan with one ounce of butter; add one ounce of flour, and stir till brown; then add two quarts of hot water, or hot water and stock, and the sorrel, and season with one teaspoonful of salt, quarter of a saltspoonful of pepper, and the same of nutmeg; mix the yolks of two eggs with two tablespoonfuls of cold water, add to them half a pint of boiling soup, and gradually stir the mixture into the soup, boiling it a minute after it is thoroughly blended; meantime cut two slices of bread into half inch dice, fry them brown in smoking hot fat, drain them free from grease on a napkin, put them into a soup tureen, pour the soup on them, and serve at once.
Labels: Sorrel Soup
Tuesday, August 9, 2011
Blanch two quarts of spinach, by putting it into a large pot full of boiling water, with two tablespoonfuls of salt, cover until it boils up once; then remove the cover, and with a wooden spoon press the spinach under water as fast as it rises to the surface; boil it steadily until it is tender enough to pierce easily with the finger nail; then drain it; run plenty of cold water from the faucet over it, while it is still in the colander; drain it again, chop it fine, and pass it through a kitchen sieve with the aid of a wooden spoon; boil two quarts of milk, add the spinach to it, thicken it by stirring in one tablespoonful of corn starch dissolved in cold milk; season it with one teaspoonful of salt, quarter of a saltspoonful of white pepper, and the same of nutmeg; and serve it as soon as it boils up.
Labels: Spinach Soup
Steep four ounces of pearl barley over night in cold water, and wash it well in fresh water; cut in dice half an inch square, six ounces of yellow turnip, six ounces of carrot, four ounces of onion, two ounces of celery, (or use in its place quarter of a saltspoonful of celery seed;) put all these into two and a half quarts of boiling water, season with a teaspoonful of salt, quarter of a saltspoonful of pepper, and as much cayenne as you can take up on the point of a very small pen-knife blade; boil slowly for two hours; then stir in quarter of a pound of oatmeal, mixed to a smooth batter with cold water, see if seasoning be correct, add two or three grates of nutmeg, and boil half an hour. Meantime, cut two slices of bread in half inch dice, fry light brown in hot fat, and lay the bits in the soup tureen; when the soup is ready pour it over them, and serve. This soup is very rich and nutritious, and should be served with light dinners.
Labels: Scotch Broth
Monday, August 8, 2011
Strain, and pass through a sieve with a wooden spoon, one pint of tomatoes, either fresh or canned, stir them into two quarts of good, clear stock, free from fat; season it with a teaspoonful of salt, and quarter of a saltspoonful of pepper; taste, and if the seasoning seems deficient add a little more, but do not put in too much for general liking, for more can easily be added, but none can be taken out. Add four ounces of rice, well washed in plenty of cold water, and boil the soup slowly for three quarters of an hour before serving.
Sunday, August 7, 2011
These soups are both made as for consommé; and to every quart of stock is added two ounces of one of these pastes blanched as follows. Put the paste into plenty of boiling water, with one tablespoonful of salt to each quart of water, and boil until tender enough to pierce with the finger nail; then drain it, and put it in cold water until required for use, when it should be placed in the two quarts of hot soup long enough to heat thoroughly before serving.
Labels: Macaroni Soup
Saturday, August 6, 2011
Break the eggs, which should be very fresh, into a deep sauce-pan half full of boiling water, seasoned with a teaspoonful of salt, and half a gill of vinegar; cover the sauce-pan, and set it on the back part of the fire until the whites of the eggs are firm; then lift them separately on a skimmer, carefully trim off the rough edges, making each egg a regular oval shape, and slip them off the skimmer into a bowl of hot, but not boiling water, where they must stand for ten minutes before serving.
Labels: Poached Eggs
Friday, August 5, 2011
(Two quarts for eight persons.)--This is made by straining two quarts of stock, which has been cooled and freed from fat, through a piece of flannel or a napkin until it is bright and clear; if this does not entirely clear it, use an egg, as directed for clarifying soup; then season it to taste with salt, using at first a teaspoonful, and a very little fine white pepper, say a quarter of a saltspoonful; and color it to a bright straw color with caramel, of which a scant teaspoonful will be about the proper quantity. Consommé is sent to the table clear, but sometimes a deep dish containing poached eggs, one for each person, with enough consommé to cover them, accompanies it.
Wednesday, August 3, 2011
Boil three dozen hard-shell crabs for twenty-five minutes. Let them cool, then remove the top shell and tail; quarter the remainder, and pick out the meat carefully with a nut-picker or kitchen fork. The large claws should not be forgotten, for they contain a dainty morsel; the fat that adheres to the top shell should not be overlooked. Cut up an amount of celery equal in bulk to the crab meat; mix both together with a few spoonfuls of plain salad dressing; then put it in a salad-bowl. Mask it with a mayonnaise; garnish with crab-claws, shrimps, and hard-boiled eggs, alternated with tufts of green, such as parsley, etc.