Title: Svensk-Amerikansk Kokbok. Swedish-English Cookbook.
Author: Author Unknown
Publisher: Chicago: The Engberg Holmberg Publishing Co.
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SVENSK-AMERIKANSK KOKBOK.
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SWEDISH-ENGLISH COOKBOOK.
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MED FEMTIO ILLUSTRATIONER.
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WITH FIFTY ILLUSTRATIONS.
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CHICAGO:
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THE ENGBERG-HOLMBERG PUBLISHING CO.
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1895
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COPYRIGHTED
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Pris: Kart 1.25 Klothb. 1.50
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FULLSTÄNDIGASTE
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SVENSK-AMERIKANSK KOKBOK.
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SWEDISH-ENGLISH COOKBOOK.
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MED FEMTIO ILLUSTRATIONER.
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WITH FIFTY ILLUSTRATIONS.
[Illustration: In the center of the page there is a small decorative design made from intertwined lines.]
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CHICAGO:
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THE ENGBERG-HOLMBERG PUBLISHING CO.
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1897.
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COPYRIGHTED.
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INLEDNING.
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Preface.
In response to an often repeated request the public is herewith furnished with a Swedish-American Cook-Book, printed in parallel columns.
Many persons associate the idea of wealth with culinary perfection; others consider unwholesome, as well as expensive, everything which goes beyond the categories of boiling, roasting and the gridiron. Others are aware that wholesome and luxurious cookery is by no means incompatible with limited pecuniary means wilst in roasted, boiled and broiled meats, which constitute what is termed true American fare, much that is nutritive and agreeable is often lost for want of skill in preparing them. Food of every description is wholesome and digestible in proportion as it approaches nearer to the state of complete digestion.
In cooking and roasting it is important not to have too hot fire. Same should be of an
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even temperature. The food will then be more digestible, wholesome and of a better flavor. Food which has been cooked or fried too long loses in nutritive strength and renders the digestion difficult.
The
French way of serving is to put all dishes on the table before the meal, the
Russian way to bring them from the kitchen warm and carved in the order they are to be served. The best way appears to be to make use of both methods, cold dishes being on the table at commencement of the meal, warm ones brought in as needed. Otherwise the Russian way of serving appears to be best for dinners, the French way for suppers.
An original Swedish institution mentioned in the last chapter is "Smörgåsbord," served before meals either on a smallside table or passed around, generally disposed of in a standing position. The "smörgåsbord" is supposed to sharpen the appetite of those participating therein.
A complete alphabetical index will be found commencing on page 370.
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INNEHALLSFÖRTECKNING.
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Table of Contents.
A complete alphabetical index will be found on page........370
Part. Page.
1. Yeast and bread................. 7
2. Meat dishes.................... 24
3. Poultry and game............... 43
4. Fish and oysters............... 61
5. Salads and dressings........... 79
6. Sauces and pickles............. 86
7. Dishes of egg and macaroni..... 93
8. Pudding, pies and pastry.......104
9. Cakes and cookies..............122
10. Jellies and preserves..........143
11. Pickles and salted goods.......106
12. Vegetables.....................169
13. Soups and mushes...............195
14. Custards, creams and ices......225
15. Souffles, compotes, mar-
melades.......................243
16. Candies and caramels...........254
17. Coffee and tea.................258
18. Malt and wine beverages........268
19. Juices and vinegars............276
20. Garnishings and farces.........287
21. Essences, extracts etc.........301
22. Miscellaneous preparations.....308
23. General observations...........337
24. Menu...........................345
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Förord till andra upplagan.
Från Fru Doktorinnan Sophia Lindahl, hafva vi haft nöjet mottaga nedanstående omdöme om "Svensk-Amerikansk Kokbok, som vi taga oss friheten intaga såsom förord till andra upplagan.
Chicago, Maj 1897.
Förlåggarne.
På förläggarnes uppmaning att afge ett omdöme om denna andra upplaga af
Svensk-Amerikansk Kokbok,
är det mig ett nöje, att i hög grad rekommendera densamma såsom en verklig skatt för mindre erfarna husmödrar. Säkerligen skall den som följer denna boks råd dermed inbespara mången dollar hushållsutgifter, och finna sig hulpen ur mången förlägenhet och jag skulle vilja rada alla unga nybegynnerskor i hushållskonst, att ej försumma att låta denna kok bok bli en af de första artiklar, de inköpa för det nya hemmet. För en intresserad husmoder är det ju alltid af stort värde, att få lära något nytt och något som särskildt passar för det land hvari hon vistas. Den na uppgift synes mig väl löst genom detalrika recepten å anrättningar af för detta land egendomliga produkter, t. ex. majs, to matoes, o. s. v. samt af hvarjehanda sa kallade sydfrukter, för hvilkas användande de svenska kokböckerna, helt naturligt, ej meddela några anvisningar.
SOPHIA LINDAHL.
Chicago i Maj 1897.
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FÖRSTA AFDELNINGEN.
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Part One.
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YEAST AND BREAD.
Boil three ounces
hops in three quarts of
water for half an hour. Put a handfull of dry sifted
flour into a stone jar, and scald it with enough of the hopwater to make a stiff
paste and set aside. Let the rest of the hopwater boil slowly for an hour and a half; strain it on the
paste without stirring, and set aside to cool. When bloodwarm add a small handful of malt, mix well; tie a cotton cloth over it and let it stand untouched in a moderately cool place for forty-eight hours; then bottle and keep in a cool, dark cellar or other suitable place.
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Boil one pint
hops in two gallons
water for half an hour, strain into a crock and let it become lukewarm; add two even tea spoons
salt and a pint best
brown sugar; mix half a pint
flour smooth with some of the liquor, and stir all well together. Three days later add three pounds boiled and mashed
potatoes, stir well and let stand a day or more; then strain and put in jugs, but for a day or two leave the corks loose. The
yeast should be made two weeks or more before using, as it improves with age. Shake the jug well before using.
Peel and boil five
potatoes, mash; add a tablespoonful of
flour, a pinch each of
sugar and
salt and when bloodwarm add one and a half gills of stock
yeast, and let it ferment for six hours.
Take two handfuls of
hops, put half a gallon
water over them in a new
coffee pot, and boil
View page [9] slowly for an hour. Pare and grate half a dozen large
potatoes into a two gallon stone crock, add a half cup
sugar and a tablespoon each of
salt and
ginger, pour over this half a gallon of the boiling hopwater, stirring all the time. When
milk warm add one cup good
yeast; set in a warm place until it rises, and then remove to the cellar or other cool place. The hopwater must be added to the
potatoes immediately, or they will darken and discolor the
yeast. This is a valuable recipe, and the manner of boiling the hopwater is especially recommended.
Potato yeast without hops. |
Take four good sized
potatoes, peeled, boiled and mashed, four tablespoons
white sugar, one spoon
ginger, one spoon
salt, and two cups
flour; pour over this a pint of boiling
water and beat until all lumps disappear. After it has cooled sufficiently add to it one cup of good
yeast, and set aside to rise. When it has risen put in a glass or stone jar, cover and set it aside in a cool place for use.
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Boil a handful of
hops in two quarts
water for 20 minutes; strain one half of it in three pints of sifted
flour, and when the other half is cool, mix slowly with the
paste. Stir in a pint of strong brewers
yeast. Bottle and cork loosely and let it ferment. Next day cork tight and put in cellar.
>
BREAD.
One pint each of
rye or
Graham flour and as much
indian meal, one cup
molasses, not quite as much
sour milk. One and a half teaspoonful
soda, and a half pints
cold water. Put on a stove over
cold water, which gradually bring to a boil. Steam for four hours and place in an oven to brown over. All kinds of
bread thus prepared becomes better from the steaming.
Two cups
wheat flour, cups
Graham, one cup
indian meal, one teaspoon
soda, one cup
molasses, 3 1/2 cups
milk, and
View page [11] a little
salt. Beat well and steam for five hours.
Beat two
eggs very light; mix with them one pint either
sour milk or
butter milk and one pint yellow sifted
indian meal. Melt one tablespoonful
butter with one teaspoon of
salt and add to the mixture. Dissolve one teaspoon
soda in a small portion of the
milk and add finally. Beat all up very hard and bake in a pan in a brick oven for 45 minutes.
One pint
Corn meal, one half teaspoon
soda, one teaspoon
cream tartar, one teaspoon
salt, one
egg, and
milk enough to make a stiff batter. Bake in a hot oven. The pans in which you bake should be hot and well greased before putting in the batter.
One pint
corn meal, sifted; one pint
wheat flour, one pint
sour milk, two
eggs beaten lightly; half a cup
sugar and a piece of
butter as big as an
egg; add lastly one teaspoonful
soda in
View page [12] a little
milk; add to the beaten
eggs the
milk and meal alternately, then the
butter and
sugar. If
sweet milk is used, add one teaspoonful
cream tartar. Bake for twenty minutes in a hot oven.
One quart warm
water, one half cup
brown sugar or
molasses, one fourth cup hop
yeast, and one and a half teaspoon
salt; thicken the
water with
unbolted flour to a thin batter; add
sugar, salt and
yeast, and stir in more
flour until quite stiff; put it into pans and let it rise, then bake in an oven heated to an even temperature, with a gradual rise afterward.
Take one quart
rye meal, two quarts
Indian meal and scald it. The scalding may be done by placing the
flour in a pan and pouring over it just enough boiling
water to make it wet, not enough to make it a batter, stirring all the time with a spoon. Then take one half cup
molasses, two teaspoons
View page [13] salt, one teaspoon
soda, one teacup
yeast; make it as stiff as can be stirred with a spoon, mixing with warm
water, and let it rise over night. Next put it in a large pan, smooth the top with
cold water, let it stand a short time and bake five or six hours. If you put in oven late at night you may let it remain over night.
Graham may be used instead of
rye.
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PANCAKES, BISCUITS, ETC., ETC.
Remarks. Soda, Saleratus, Cream of tartar and baking powder, as found in the american market, are often adulterated through mixture with terra alba or white sand. To test them, put a teaspoonful in a glass of water; if pure it will dissolve, otherwise there will be a gathering on the bottom of the glass. Some baking powders contain alum and should not be used, being very injurious.
A pint of sour or
buttermilk, one teaspoon
soda and a little
View page [14] salt; beat all well together and add one
egg, a tablespoonful
molasses and
Graham flour sufficient to make a stiff batter. Mix thoroughly. Bake in gem pans well greased and quite hot, in a quick oven.
Three cups
sour milk, one teaspoon
soda, one spoon
salt, one tablespoon
brown sugar, one spoon melted
lard, one beaten
egg. To the
egg add the
milk, then the
sugar and
salt, then the
Graham flour with the
soda mixed in) together with the
lard. Make a stiff batter so that it will drop, not pour from the spoon. Have the gem pans very hot, fill and bake fifteen minutes in a hot oven.
Mix quickly a quart of
Indian meal with sufficient
water to make a thick batter; add a teaspoon of
salt and stir thoroughly. Have the pans hot and greased and bake in a quick oven ten minutes.
Beat one
egg well, add a pint of
new milk; a little
salt and
Graham flour enough to make
View page [15] it thick enough to drop nicely from the spoon. Heat and
butter the pans before dropping in the dough. Bake in a hot oven twenty minutes.
Mix one pint
milk, two
eggs, three tablespoonfuls
yeast and a spoon of
salt with
flour enough to make a stiff batter. Let it rise four or five hours, and bake in muffin rings in a hot oven for about ten minutes.
Use
Graham instead of
wheat flour, as above, and add two tablespoons
molasses.
Dissolve one rounded tablespoon of
butter in a pint of hot
milk; when lukewarm stir in one quart of
flour, add one beaten
egg, a little
salt, and a teacup
yeast. Work the dough until smooth. If in winter set in a warm place, if in summer a cool place to rise. In the morning work softly and roll half an inch thick, and cut into
biscuits. Let them rise for 30 minutes, when they will be ready to bake.
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Take one quart sifted
flour (loosely put in) two heaping teaspoons
tartaric acid and one moderately heaping teaspoon
soda, one teaspoon
salt, and three gills of
water. Shape
biscuits with spoon and
floured hand.
Sift one quart of
flour; add one teaspoon
soda and two of
cream of tartar (or three of good
baking powder), one of
salt, and one tablespoonful
white sugar. Mix all thoroughly and rub in one level tablespoonful of
lard or
butter (or half of each). Wet with a half pint
sweet milk, roll out on board, about an inch thick. Cut with a
biscuit cutter or tumbler, and bake in a quick oven fifteen minutes. If you have no
milk, use
water, but take more
lard or
butter.
When making
yeast bread and the sponge is ready to be kneaded, take a portion and roll out to one quarter of an inch; put
View page [17] thin slices of
butter on top and sprinkle with
cinnamon, and then with
sugar. Let it rise. Bake for breakfast.
Have ready in a bowl a tablespoonful
butter or
lard, made soft by wanning a little, stirring with a spoon. Add to one quart of unsifted
flour two heaping teaspoons of
baking powder; mix and sift thoroughly together, and place in the bowl with the
butter. Take enough
sweet milk to form a dough of common thickness and put into the
milk half a teaspoon
salt, and then stir it into the
flour etc. with a spoon, forming the dough, which turn out on the board and knead till smooth. Roll out half an inch thick, and cut with a large round cutter; fold each over to form a half round, wetting a little between the foils to make them stick together; place on buttered pans so as not to touch, wash over on tops with
milk to give them a gloss and bake immediately in hot oven for twenty minutes. Will not hurt to let them stand half an hour before baking.
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Work into a quart of
bread dough a rounded tablespoonful of
butter and half a cup
white sugar; add some
dried currants (well washed and dried in an oven) sift some
flour and
sugar over them and work into the other ingredients. Make into small rolls, dip into melted
butter, place in tins, let rise a short time and bake.
Three pounds
flour, half a pound of
butter, same of
sugar, two
eggs, a pint and a half of
milk, two tablespoons
rose water, three tablespoons strong
yeast. Sift the
flour into a large pan, and rub it into the but- ter and
sugar; beat the
eggs very light and stir into the
milk, adding the
rosewater and
yeast. Make a hole in the dough, pour in the mixture, and slowly work it into a thick batter; cover and set by a fire to rise. When light knead it well. Cut into small cakes, and knead each separately; lay them near to each other, but not touching, in shallow pans well dusted with
flour; prick each one with a fork, and set in a warm place to rise
View page [19] again. When quite light bake in a moderately heated oven. They should be eaten the same day.
One cup mashed
potatoes, one of
sugar, one of home-made
yeast, three
eggs. Mix well, when raised lightly add half a cup of
butter or
lard, and
flour enough to make a soft dough; when light, mold into small cakes, and let them rise again before baking. If wanted for
tea, set at 9 a. m.
Scald a quart
indian meal with
water enough to make a thick batter; add two or three teaspoons
salt; mould into small cakes with hands
floured. Fry them in
fat enough to cover them. When brown on one side, turn them. Boil them thus for 20 minutes. When done, split and eat with
butter.
One and a half pounds
flour, the same amount of
sugar, three quarters of a pound
butter, five
View page [20] eggs (only the
whites). Before baking wash over with
egg and dip in
sugar.
Six
eggs, twelve tablespoons
sweet milk, six tablespoons
butter, half a teaspoon
soda. Mould with
flour and roll out thin.
Sift
Graham meal slowly into boiling
water, salted; stir briskly until as thick as you can stir with one hand. Eat with
milk or
cream, or
sugar and
butter.
To two quarts boiling
water, well salted, add one and a half cup best
oat meal; stir the meal in by degrees, and after stirring up a few minutes to prevent it from settling down in a mass at the bottom, leave it to cool three hours without stirring. (All mushes of this kind should be cooked in a custard kettle). This mush is especially recommended as a breakfast dish, and it is very excellent for children who need muscle-producing food.
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Take one quart
flour, two tablespoons good
baking powder, one spoon
salt, and one spoon
sugar, all well mixed. Add a tablespoouful of
butter, two
eggs and a pint and a half
sweet milk. Cook in waffle-irons well heated and greased.
One pint
flour, one pint
sweet milk, three
eggs well beaten, a piece of
butter the size of an
egg or larger, a little
salt, one heaping teaspoon
cream tartar, half a teaspoon
soda. Melt the
butter and stir in
flour, milk and
eggs.
One quart
flour, one teaspoon
salt, a tablespoon melted
butter and
milk to make a batter. Mix and add two beaten
eggs, two teaspoons
tartaric acid, and one of
soda. Stir well and bake.
Use
buckwheat of the very best kind, free from grit and aduleration with
rye and
corn. Warm one pint
milk and one pint
water. Put half of this into a stone crock, add five
tea-
View page [22] spoons
buckwheat flour. Stir and beat well; add the rest of the
milk and
water, and lastly a cup of
yeast.
Buckwheat cakes. (Without yeast.) |
Two cups
buckwheat flour, one of
wheat flour, a little
salt, three teaspoons
baking powder; mix thoroughly, and add equal parts of
milk and
water until the batter is thick enough. If they do not brown well, then add a little
molasses to the batter.
Beat together until smooth, six
eggs and a half pound of
flour, melt four ounces
butter, and add that to the batter with one ounce
sugar and a half pint
milk; beat until smooth. Put a tablespoonful at a time into the fryingpan, slightly greased, spreading the batter even by tipping the pan about.
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Put in an earthen pan four whole
eggs, a pinch of
salt, one of
sugar, three spoons of
flour; beat with one quart of
milk. The preparation must be very light. Bake the pancakes in a frying pan, very thickly spread with
butter, turn them upside down on the table, put some
currant or other
jelly on one side; roll them; put them on a plate; powder them with
sugar.
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>
ANDRA AFDELNINGEN.
Part Two.
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MEAT DISHES.
Remarks. If you desire to obtain very nice and palatable dishes you will, of course, be particular in the selection of meats to be used. Meat from old, lean animals has a coarse, skinny fat, while the lean part (the meat itself) has a dark red color. To test the meat, press the finger into it. If the pressed part immediately swells up again, then it is fresh and good, but if the hole made swells out slowly, you can take for granted that the meat is old and bad. For steaks, sirloin or por-terhouse should be used, round steak being tough. The rule to prepare a roast is to fry it as many quarters of an hour as it weighs pounds, and 15 minutes
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extra. For instance, if a roast weighs 3 pounds, then fry it 45 minutes plus 15 or an hour altogether. But if the meat should be inferior, you may have to fry it a little while longer in order to get it properly done.
[Illustration: An illustration of a roast beef surrounded by potatoe halves.]
Take a chunk of
meat (according to pleasure as regards size). Beat it thoroughly all over; lay it in the roasting pan and baste with melted
butter; put it in a well heated oven, and while roasting baste it frequently by its own drippings, which will make it brown and tender. If growing to brown through fast roasting, turn a glass of cooking
wine into the bottom of the pan, and repeat that as
View page [26] often aa the
gravy cooks away. Season with
salt and
pepper. You may also squeeze a little
lemon juice over it.
Slice the
onions thin and drop into
cold water. Put a
steak into the pan with a little
suet. Skim out the
onions and add them to the
steak, season with
pepper and
salt, cover tightly and put over the fire. When the
juice of the
onions has dried up and the
steak has browned on one side, remove the
onions, turn the
steak, replace the
onions, and fry till done.
Lay a thick tender
steak upon a gridiron, well greased with
butter or
suet over hot
coals. When done on one side have ready a warmed platter with a little
butter on it; lay the
steak, without pressing it, cooked side down, so that the
juices which have gathered may run on the platter, then quickly place it upon the gridiron again and cook the other side. When done place upon the platter again, spread lightly with
butter, season with
salt and
pepper, and
View page [27] keep warm for a few moments over steam, but not long enough for the
butter to become oily. Serve on hot plates. Garnish with sprigs of
parsley, fried
potato or
browned potato balls, placed around the platter.
Heat
milk and
water (about half each) and thicken with a beaten
egg and a little
flour. When nicely boiled, add the
beef, either chipped or sliced as desired, and almost immediately remove from the fire, as the less it is cooked, the better. If the
beef is very
salt, soak it in warm
water before boiling.
Cut the
beef into thin slices, take som fine cut
parsley, cut a small
onion in four quarters, and put all together in a stew pan with a small piece of
butter and some strong soup stock; Season with
salt and
pepper; let it simmer 15 minutes; then mix in the
yolks of two eggs and a teaspoon
Worcestershire sauce.
View page [28]
Mince, but not too fine, some round
steak, and mix with it an
onion chopped fine, a little cayenne,
black pepper and
salt. (Some add a little currie powder, or part of a
red pepper pod, if desired hot.) When well mixed, fry in a little
lard or clear drippings; when well done dish on a small platter, and set in the oven long enough to brown over the top. Garnish with sprigs of
celery top.
[Illustration: An illustration of a rump with various vegetables.]
Into a piece of the
rump, cut deep openings with a sharp knife; put in pieces of
pork cut into dice and previously rolled in
pepper, salt, cloves and
nutmeg.View page [29]
In an iron stewpan lay pieces of pork, sliced lemon, sliced onions, one or two carrots, and a bay-leaf; lay the meat on and put over it a piece of bread-crust as large as the hand; pour over all a half-pint wine and a little vinegar, and afterward an equal quantity of water or rich broth, until the meat is half covered; cover the dish tightly and cook until tender; take out, rub the gravy through a sieve, skim off all fat, add some sour cream, and then return to the stewpan to cook ten minutes. If desired, the meat may be prepared some days before in a spiced vinegar or wine pickle.
Cut thin slices from the leg of an
ox, and be careful that you get the tender portion. Pound the
meat well with a woodon club. Scrape away all cords and sinews; chop it very fine. Add to three pounds of
meat one pound of good
lard or
butter, four
eggs, four good rusks softened in
sweet milk, a little
View page [30] finely chopped
onion and
salt and
pepper to suit. This you work until it becomes consistent, then dilute it with
sweet milk to make it sufficiently thin. Then you form balls in size to suit. Strew them with grated
bread and fry in
butter until brown. Serve with any kind of greens and also
potatoes.
[Illustration: An illustration of a plate of stewed beef.]
Mince some cold and rare roast
beef including the
fat; put in a small stew pan, rubbed with a
clove of
garlic, a little
water, half a small
onion, pepper and
salt, and boil it until the
onion is quite soft; then add the minced
beef with some of its
gravy and stew gently, but do not let it boil. Prepare
toasted bread cut in small pieces and lay around the edge of a small dish; add a little
vinegar to the stew and pour over it.
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Cut one or two slices of
salt pork into dice, and fry until brown; pour in a little stock or
water, in which cook three or four
potatoes cut in slices, a sprig of
parsley, thyme, and a small bay-leaf,
pepper and
salt. Half an hour before serving, put in slices of cold roast
beef, adding a dash af
vinegar if you like.
[Illustration: An illustration of a calf's forward half.]
Scald a calfs
head, cut it in two, clean well and let it boil until it gets soft. Remove and separate all
bones and other matter that cannot be used
View page [32] and cut the
meat in slices. Put a pan on the fire with
water in which stir a handful
flour and an
egg. Pour on it the bouillon made by boiling the
head. When the
gravy is done you put the
meat in it together with some
salt, pepper and
sherry wine to give it an agreeable flavor.
[Illustration: An illustration of a plate of veal steak.]
Cut some slices from a thick calfs leg. Pound them well and strew some
salt and
pepper over them. Melt a little
butter in a frying pan over a hot fire, put the
veal in the pan and let heat through quickly on both sides. Then place the
veal with the
butter in another pan, and when all the slices are done in
View page [33] this way, pour the
butter back in the pan together with a pinch of
flour. A spoon strong
beef tea and a few drops soy are added thereto; beat and pour over the
veal on a warm dish. It is served with
eggs or greens.
When they are cut so that one
bone remains with each the
meat is made into a round shape and chopped across with the dull side of the knife; then they are sprinkled with
salt and
pepper. In this state they can be kept two days. When to be used dip them in melted
butter, roll in
bread crumbs, mixed with chopped
parsley, and fry in cast iron pan. Serve with vegetables.
These are prepared as the next preceeding and are fried on a hot copper plate or cast iron pan with very strong heat and but a few moments before serving. When taken from the frying pan they are dipped in warm
meat juice and placed in a wreath around the plate with
mushrooms or greens.
View page [34]
>
MUTTON AND LAMB.
Remarks. Mutton should always be quite fat. The fat should be clean, hard and white. If it is yellow the meat is old and should not be used. The lean part of a fat sheep is soft and tender, with a dark red color. The longer the meat is allowed to hang before cooking the more tender it gets. Mutton can be preserved by washing daily with vinegar. During summer flies are kept away from the meat by rubbing pepper and ginger into it. For a roast select from the shoulder or thigh, for cooking take the shanks or for stew the breast.
[Illustration: An illustration of a large roast mutton.]
View page [35]
Mince into dice, pieces of
cold mutton, add one cup of cold boiled
rice to each cup of
meat; butter a
sauce pan well, pour in a little
water, add the
mutton and
rice, and stir until hot. Then pour in two
eggs, slightly beaten and stir until cooked. Sprinkle with
pepper and
salt.
[Illustration: An illustration of mutton and rice.]
Into a large pot of boiling
water put a handful
salt. Select a
leg of mutton, with the
fat clear and
white; wash it and rub
salt into every part. If desired rare, cook two hours; if well done three hours or more. Make
sauceView page [36] by a pint of hot
milk thickened with
flour; add
butter, salt, pepper and two teaspoons capers, serve on hot plates.
Lamb feet with yellow sauce. |
Scald the
feet and put them in
water a few hours. Boil them with
salt, onion and
pepper, when soft take them up. Pick away the large
bones and cut the
feet in two parts, make
sauce of melted
butter and
flour, thinned with the
water wherein the
feet have boiled. Beat two
eggs with two tablespoonsful of
vinegar and a little
salt, which all add to the
sauce.
Break the
breast or
loin of a
lamb, clean and boil in a little
water. When the
meat seems to be cooked, take it up and cut in small pieces. Then make a
sauce of
butter and
flour fried together, to which add some of the bouillon from the
meat. Add further some
sugar, salt and the grated
rind of a
lemon; squeeze the juice of the
lemon into the
sauce also; add
mushrooms frizelled in
butter and lastly the
meat When brought to boiling, beat
View page [37] three
yolks of eggs and a tablespoon
cream, but see that it does not boil, as it then is apt to curdle. Garnish the fricasse with roasted
bread or pastry.
[Illustration: An illustration of a plate with one dozen mutton chops.]
Roll them in
salt and
pepper, put in a frying pan; cover them and fry five minutes, turning but once. Then dip in a well beaten
egg, and then in
cracker or
bread crumbs. Fry until brown on both sides.
A well scalded
lambs head is cut in two and placed in
water over night, so that all the blood is drawn out. Boil in
salted water until the
meat feels tender.
View page [38] Take up the
meat and remove all the
bones, all the
white skin, as well as the ears, and everything that cannot be used, you also remove. Put the good parts in a large plate,
salt and
pepper; when cool, dip them in beaten
eggs and roll them in
bread crumbs. Then fry them brown in
butter or
lard.
Mince
cold mutton with a very little
onion, salt and
pepper, and put in
gravy enough to make it quite moist: also a few capers. Put it into a buttered pudding-dish, spread the top with mashed
potato, and set in the oven. When very hot, rub a piece of
butter over the top, and brown in the oven.
>
PORK.
Remarks.-Be very particular in the selection of pork. Both the fat part and the lean one, ought to be very white, and the rind smooth and cold to the touch.
View page [39]
Pork chops are usually fried, but if broiled, trim off most of the
fat, and the
meat for three inches from the small end, neatly; cook them thoroughly through, turning frequently; put on a hot platter;
salt, pepper, and if most of the
fat has been removed,
butter them. Garnish the platter with sprigs of
parsley around the edge.
[Illustration: An illustration of various pork products.]
After trimming off the rough ends crack the
ribs through the middle, rub with
salt and
pepper,View page [40] fold over where cracked, and stuff with three teaspoons of
bread crumbs, chopped
onions and a little
sage. Sew up tightly, put in the dripping-pan with a pint of
water, baste frequently, turning once, so as to bake both sides evenly, until a rich brown.
Remarks:-The best
ham always has a thin skin, the fatty part being firm; a small short
bone, thinning out toward the end. The weight should be from eight to fifteen pounds. Test by running a knife along the lean part close to the
bone, if the knife remains clean the
ham is good, if greasy it is unsound or tainted.
Take a ham, say of ten to twelve pounds, pour boiling water over it, and let it cool enough to wash and scrape it clean; put it in a perfectly clean boiler, with cold water to cover it; bring it to the boiling point, then place it on the back part of the stove or range to simmer steadily six or seven hours, or until it is tender, when test it with a fork. Be careful to keep the water at low boiling point, and do not allow it to get much
View page [41]
above it. If not suspended in the pot, (the better way,) the ham should be turned once or twice in the water. When done, place in a large pan to skin; dip the hands in cold water, take the skin between finger and thumb, and pull downward from the knuckle. Set it in a moderate oven, placing the lean side downward; and if you wish it breaded, sift over it powdered crackers, and take one hour. Baking brings out a great quantity of fat, leaving the meat more delicate, and the ham will keep much longer in warm weather.
Soak the
ham, boil it in
water, but not fully, leaving it a trifle rare. Then let it cool. Pull off the
rind and cover the whole
ham with
bread crumbs, and then make a covering of beaten
eggs. Thus prepared, put the
ham in a pan and place it in the oven, where let it become almost brown. Then take it out and make a small but deep hole in the
meat, fill with a glass of
madeira wine, and let it remain in the oven 2 1/2 hours. Wrap a
paper around the leg and serve the
ham with
sauce made of
meat juice and
madeira wine.
View page [42]
Cut the
ham in slices of medium thickness, place on a hot gridiron, and broil until the
fat readily flows out and the
meat is slightly browned; take it from the gridiron with a knife and fork, and drop into a pan of
cold water, then return again to the gridiron; repeat several times, and the
ham is done. Place on a hot platter, spread it with sufficient
butter, and serve quickly. If the
ham is too
fat, trim off a part. It is very difficult to broil
ham without burning the
fat, but this does not impair the flavor. Slices of
salt-pork or
bacon may also be cooked in same way.
These chops are taken from the side of the back of the
pig. Cut them in size according to desire, one
bone for each chop. Pound them and put
salt and
pepper on both sides. Leave them thus an hour. Fry in a pan or on gridiron. Serve with browned
cabbage or
macaroni.
View page [43]
[Illustration: An illustration of three birds.]
>
TREDJE AFDELININGEN.
Part Three.
>
POULTRY AND GAME.
Split them lengthwise, soak half an hour in
cold water, wipe perfectly dry, and put in a dripping pan,
bone side down, without any
water. If the oven is hot and the
chickens young, they should be done in half an hour. Take out and season with
salt, pepper and some
butter,View page [44] let them then boil in a pan of
water, wherein they lie placed close on top of each other.
Baked chickens with parsnips. |
Wash, scrape and quarter a few
parsnips; parboil for twenty minutes; prepare a young
chicken by splitting open at back; place in a dripping pan, the skin side up, lay
parsnips around the
chicken, sprinkle with
salt and
pepper and add an
egg-sized lump of
butter, or two or three nice pieces of pickled
pork; put enough
water in the pan to prevent burning, place in oven and bake until both the
chickens and
parsnips are done a delicate brown. Serve the
chicken separately on a platter, pouring the
gravy in the pan over the
parsnips.
[Illustration: An illustration of a bound and fried chicken.]
View page [45]
When the
chickens are all cleaned and prepared, let them boil a little in
salted water. Skim well and put in a little
ginger, a few roots of
parsley and also some
pepper. Put some
butter and
flour on the fire, to be beaten together with the
chicken bouillon, into which squeeze some
juice of
lemon. Beat two
yolks of egg with sweet
cream and add that to the other, cut the
chickens in nice pieces and put them in the
sauce. Shake well but do not boil.
[Illustration: An illustratio nof fricasseed chicken parts.]
View page [46]
Cut up and put on to boil, skin side down, in a small quantity of
water; season with
pepper and
salt, also slices of
onion if liked; stew gently until tender; remove the
chicken, and add half a pint of
milk or
cream to the
gravy; thicken with
butter and
flour rubbed smoothly together in a little of the
gravy; let it boil a few minutes; add a little chopped
parsley, and serve. A few slices of clear
white celery from the bottom of the stalk may be added, if that flavor is liked.
When the
chickens have been picked and washed, cut them in four or more parts, according to their size; then put them in a well tinned kettle, (which cover closely,) together with
butter, parsley, a pinch of
salt, some
white pepper, and a spoonful
flour or
bread crumbs. These things are to be laid in layers alternately with the
chickens. Over it all pour a pint
chicken or
veal bouillon, and boil until the
chickens feel tender. Then take out. Stir the
sauce over the fire; if too
View page [47] thin, add two
yolks of eggs. Finally pour the
sauce over the
chicken and garnish with slices of
bread cut in triangular form and fried in
butter.
[Illustration: An illustration of a plate of Parsley Chicken.]
Chicken with champignons. |
Take some fullgrown
chickens, cut them and fry them slightly over a brisk fire in
butter and champignons,
pepper and
salt. See that they are a little brown on all sides. Add
flour and bouillon, making a pretty thick
sauce. When they have fried a few minutes, put up the
chickens on a warm platter.
View page [48] The
sauce is finished with
yolks of eggs, also pour in it a few drops of
lemon essence, and then pour the
sauce and the champignons over the
chickens.
Cut a
chicken in pieces and put in a kettle, (but
preserve the blood in a vessel,) boil with
pepper and
salt: Let it brown lightly. Sprinkle with
flour and stir a few minutes. Add a quart bouillon and a pint of red
wine. Force 13 ounces
Spanish onions through a sieve; add that with
spices. Thirty minutes later add 15 small champignons, browned in
butter, and a little
lemon juice. Thicken the
sauce with the blood set aside fur this purpose, and pour the,
sauce over the
chicken.
Cut up two young
chickens, and place in hot
water enough to cover them, and as the
water boils out add more, so as to have enough for the pie, and also for
gravy to serve with it; boil until tender; line the sides of a four or six-quart pan with a rich
baking powder or
soda-biscuit dough a quarter
View page [49] inch thick, put in part of the
chicken, season with
salt, pepper and
butter, lay on a few thin strips or squares of dough, add the rest of the
chicken and season as before; five or six fresh,
eggs beaten, or a few new
potatoes in their season, may be also added; Take the liquor in which the
chicken was boiled, with
butter, salt and
pepper, add part of it to the pie, and cover with the crust rolled a quarter inch thick, with a hole in the center the size of a tea-cup. Keep adding the
broth as needed, and plentiful, as there cannot be too much of the
gravy. Bake about an hour in a moderate oven. If the flavor of
celery is liked, a few inside layers or slices of the bottom of the stalk may be put in with the strips of dough. In that case, garnish the top of the pie with small, bright
celery leaves, neatly arranged in a circle.
When the
goose is cleaned, break the
wings, the
neck and the upper part of the legs; put all of the
fowl (
heart, liver, etc.) in fresh
water to remain for six hours; also in the same
View page [50] water, four scalded calfs
feet. Then put all on the fire to boil with a little
salt. Skim when boiling. Then add a piece of
ginger, a few
bay leaves, some
cloves and roots of
parsley; also French
wine and
vinegar. Boil until the
goose seems tender; then take it up and let it cool, but let the calfs
feet and the other parts of the
fowl boil until they fall to pieces and the
water becomes thick enough for the daube. Take up and strain it and let it cool; then skim off the
fat. Garnish the daube with
bay leaves, red
beets and hard boiled
eggs.
The
goose liver is cut in slices which sprinkle with
flour and
salt, whereupon dip them in beaten
eggs, roll them in crumbs of
bread, fry
butter and serve.