Fricasseed Oysters. — Select large oysters and wrap about each oyster a thin slice of salt pork or breakfast bacon✪ Fricasseed Oysters. Lay on a very hot griddle or spider, and cook over a quick fire until the wrapping is brown and crisp, and the oyster delicately cooked. Serve on thin slices of toast, with lemon points. Fricasseed oysters are sometimes absurdly called ' * little pigs in blankets. ' ' Entries and Side Dishes. 291 Fricasseed Salt Pork. — Slice half a pound of salt pork in thin slices, and remove the rind. Lay the slices upon a hot spider and cook over a quick fire until the under side is brown, then turn and brown the other side in a similar manner. Lift the brown slices to a warm platter and drain the grease from the spider, until only two or three tablespoonfuls remain. Place the spider over the fire, put in it two tablespoonfuls of flour, mix well with the fat in the spider, add two cups of sweet milk✪ Fricasseed Salt Pork, simmer five minutes, season to taste, and pour over the slices of meat on the platter. Serve with it boiled or baked potatoes. Fricasseed Chicken. — In frying chicken, quail, and other birds it is economy to use only the breast and second joints, and to reserve the wings, legs, back, and giblets for stewing or fricasseeing. To fricassee these portions saut6 them in clarified butter until nicely browned, then remove to a sauce-pan. To the butter in the spider where they were sauted add a teaspoonful of flour and mix well, then pour in two cups of hot water, stir all the browning from the spider and mix with the liquid, season lightly with salt, strain, and pour over the chicken in the sauce-pan. Cover and simmer gently for an hour and a half, or until very tender, add a table- spoonful of flour stirred to a smooth paste with two tablespoonfuls of cold water, simmer five minutes, season to taste, and serve. A cup of fresh or canned mush- rooms, cut in thin slices, can be added to this fricassee five or ten minutes before it is served. Frizzled Beef. — Put two tablespoonfuls of butter✪ Frizzled Beef in a spider over a quick fire, and when hot add two cups of 292 The Art of Cookery. thinly shaved dried beef, from which the rind has been removed, and stir constantly with a fork, to keep from burning, until it curls and looks cooked. Then remove the spider to a cooler part of the stove, sift in two table- spoonfuls of flour, mix well with the meat, pour in two cups of sweet milk, and simmer and stir till the sauce or gravy is smooth. Serve on a hot platter. Beef will frizzle in about two minutes. Dried mutton, veal, and venison can be cooked in the same manner. A little dried liver shaved thin can be added to the beef or mutton, if liked. Stewed Giblets with Mushrooms. — Cut the giblets of a fowl in pieces suitable for serving, put them in a sauce- pan, add two cups of hot water and a pinch of salt, cover closely, and cook gently for two hours, or until they are tender. Cook together until a light brown color two tablespoonfuls each of flour and butter, add to it the water from the giblets, also half a can of mushrooms sliced, with half the water from the can. Simmer five minutes, season to taste, pour over the giblets, shake well together, and serve. A teaspoonful of lemon juice or vinegar may be added to the mixture, if liked.

AI-modernized reading of the original text

Fricasseed Oysters. — Select large oysters and wrap about each oyster a thin slice of salt pork or breakfast bacon. Lay on a very hot griddle or spider, and cook over a quick fire until the wrapping is brown and crisp, and the oyster delicately cooked. Serve on thin slices of toast, with lemon points. Fricasseed oysters are sometimes absurdly called ' * little pigs in blankets. ' ' Entries and Side Dishes. 291 Fricasseed Salt Pork. — Slice half a pound of salt pork in thin slices, and remove the rind. Lay the slices upon a hot spider and cook over a quick fire until the under side is brown, then turn and brown the other side in a similar manner. Lift the brown slices to a warm platter and drain the grease from the spider, until only two or three tablespoonfuls remain. Place the spider over the fire, put in it two tablespoonfuls of flour, mix well with the fat in the spider, add two cups of sweet milk, simmer five minutes, season to taste, and pour over the slices of meat on the platter. Serve with it boiled or baked potatoes. Fricasseed Chicken. — In frying chicken, quail, and other birds it is economy to use only the breast and second joints, and to reserve the wings, legs, back, and giblets for stewing or fricasseeing. To fricassee these portions sauté them in clarified butter until nicely browned, then remove to a sauce-pan. To the butter in the spider where they were sauted add a teaspoonful of flour and mix well, then pour in two cups of hot water, stir all the browning from the spider and mix with the liquid, season lightly with salt, strain, and pour over the chicken in the sauce-pan. Cover and simmer gently for an hour and a half, or until very tender, add a tablespoonful of flour stirred to a smooth paste with two tablespoonfuls of cold water, simmer five minutes, season to taste, and serve. A cup of fresh or canned mushrooms, cut in thin slices, can be added to this fricassee five or ten minutes before it is served. Frizzled Beef. — Put two tablespoonfuls of butter in a spider over a quick fire, and when hot add two cups of 292 The Art of Cookery. thinly shaved dried beef, from which the rind has been removed, and stir constantly with a fork, to keep from burning, until it curls and looks cooked. Then remove the spider to a cooler part of the stove, sift in two tablespoonfuls of flour, mix well with the meat, pour in two cups of sweet milk, and simmer and stir till the sauce or gravy is smooth. Serve on a hot platter. Beef will frizzle in about two minutes. Dried mutton, veal, and venison can be cooked in the same manner. A little dried liver shaved thin can be added to the beef or mutton, if liked. Stewed Giblets with Mushrooms. — Cut the giblets of a fowl in pieces suitable for serving, put them in a saucepan, add two cups of hot water and a pinch of salt, cover closely, and cook gently for two hours, or until they are tender. Cook together until a light brown color two tablespoonfuls each of flour and butter, add to it the water from the giblets, also half a can of mushrooms sliced, with half the water from the can. Simmer five minutes, season to taste, pour over the giblets, shake well together, and serve. A teaspoonful of lemon juice or vinegar may be added to the mixture, if liked.

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Fricasseed OystersFricasseed Salt PorkStewed Giblets with MushroomsFricasseed ChickenFrizzled Beef

The art of cookery