Chicken with Rice
Cut up a chicken and stew gently for ten minutes in a little water.
Add two ounces of b.u.t.ter, salt, pepper, mace and a green pepper, chopped very fine, stew until done.
Make a form of boiled rice around a dish and lay the chicken in the middle of it. Add to the sauce a good piece of b.u.t.ter with a teaspoonful of flour rubbed into it and boil two minutes. Take from the fire and stir in the yolk of three eggs, beaten with a half cup of rich cream. Pour over the chicken and serve.
Chicken with Spaghetti
Prepare the spaghetti by boiling about three pounds in salted water for twenty minutes.
Stew a chicken in water until tender and pick it to pieces, adding enough of the gravy to make a quart. Into this put four sliced onions that have been fried in two ounces of b.u.t.ter, and one quart of tomatoes. Stew for fifteen minutes. Place a layer of spaghetti on a platter and sprinkle with grated Parmesan cheese, pour over some of the chicken sauce and repeat the layers, putting the best of the chicken on top.
Quail with Celery
Cut six quail in halves and cover them with water in a stewpan, adding strips of salt pork, some finely chopped celery, salt and pepper. Cook until done. Remove the birds and strain the liquor; add to it, two ounces of flour rubbed into two ounces of b.u.t.ter, the remainder of the head of celery grated, and two cups of milk. When it thickens pour over the birds and serve very hot.
Pheasant a la Savarin
Place on the bottom of a roasting pan two slices of bread cut two inches thick. Spread over this the pounded liver and heart of the bird with an anchovy, a bit of ham and two truffles minced. On this lay the pheasant and roast until done. Serve on the cooked bread.
Nothing but the finest Burgundy should be served with this.
Quail and Onion
To each quail allow one good sized onion, sliced, and half a gla.s.s each of oil and vinegar. Stew in a covered pot until the birds are tender. Season with salt and pepper, and serve with any good sauce.
Salmi of Duck with Olives
Roast for eight minutes two sprig tail ducks, take out and cut the meat from the bones. Break up the bones. Cover with water in a saucepan and cook with a dozen cloves, one onion and some chopped celery, to make a gravy. When done strain it off. To this gravy add the meat, two ounces of b.u.t.ter, salt, pepper, cayenne, one-half head of celery, cut in strips, one teaspoonful of currant jelly and one dozen stoned olives. Cook gently ten minutes, stirring it well until smooth. Add a piece of b.u.t.ter rolled in brown flour. Stew five minutes and serve very hot.
Stewed Squabs
Make a stuffing of the livers and hearts of six birds chopped fine, with a little b.u.t.ter, chopped pork, the yolk of an egg, salt, cayenne and a little lemon. Stuff the squabs with the above. Put them in a stew pan and cover with stock and stew one-half hour. Take out the birds, add salt, cayenne, three tablespoonfuls of mushroom catsup, one tablespoonful Worcestershire sauce, one tablespoonful of lime juice, a large gla.s.s of port or sherry, and two ounces of b.u.t.ter, mixed with three tablespoonfuls of browned flour.
Return the birds to the sauce for ten minutes. Fry some thick slices of bread, place a bird on each and pour the sauce over them.
MEATS
[Ill.u.s.tration]
Yorkshire Steaks
Fry in b.u.t.ter several small tenderloin steaks, with two onions sliced and one cuc.u.mber sliced. When well browned add a pint of stock, salt, pepper and cayenne and one teaspoonful of made mustard. Simmer an hour or longer.
Filet of Beef a la Rossini
Braise a larded filet of beef with what vegetables are in season. Put in a saucepan and moisten while cooking with a bottle of good claret or sherry. When done garnish the meat with macaroni prepared as follows: Boil one-half pound of macaroni, cut into three-inch lengths and put in a saucepan with some sliced mushrooms, one-half pint of good stock, three ounces of grated Parmesan cheese, and a pat of b.u.t.ter. Season with salt and pepper. Toss over the fire until well mixed and serve around the beef. Strain the vegetables out of the gravy and pour over the beef.
Yorkshire Pudding
This is to be served with roast beef, and it should be baked in the pan of drippings in which the beef has cooked. Mix a cup of flour with a cup of milk, salt and one egg beaten. Bake quickly and serve at once.
Cold Roast Beef Stewed
Cut the remains of a cold roast into pieces, flour the pieces and fry in b.u.t.ter until brown. Then put them into a saucepan with a cup of stock, a gla.s.s of port, salt, pepper and cayenne. Simmer five minutes and add one tablespoonful of lime juice before serving.
Lobscouse
Soak four thick slices of corned beef in fresh water for two hours.
Fry four slices of salt pork or bacon. In the fat fry four sliced onions a light brown. Place in a stewpan the beef, onions and pork or bacon. Add a dozen sliced potatoes, cover with water and season highly with pepper. Cover and stew gently until the meat is tender. Then break into the stewpan four sea biscuits, cook for five minutes longer. The liquor may be thickened a little more with a tablespoonful of flour mixed with a little cold water.
Perchero
Place five pounds of beef in a large pot half filled with water. Boil for three hours, having seasoned well with salt and pepper. Then add a large piece of pumpkin cut in pieces, a pint of string beans, a cup of corn, a large onion sliced, a carrot and a turnip diced, and a bell pepper minced. Simmer for half an hour. Then add half a cup of rice and one teaspoonful of saffron. Cook for half an hour longer. In another saucepan boil a cabbage, and in a third pan stew some peeled apples and bananas cut up. Put the meat in the center of a platter and place the mixed fruits and vegetables around it.
Stewed Cold Mutton or Beef
Place in a saucepan three onions sliced, a carrot and a potato diced; salt, pepper, a teaspoonful of lime juice or vinegar, with thin slices of cold meat. Cover closely and simmer for one hour, add half a cup of cold water and simmer one hour longer. Season with a tablespoonful of Worcestershire and thicken the gravy with an ounce of flour rubbed into b.u.t.ter.