onion, and slice the onion in thin sHces crosswise. To
a pint of sliced onions allow three tablespoonfuls of
clarified butter✪ To Saute Onions. Put the butter in a spider over the fire,
and when sufficiently hot add the onions. As soon as
the onions in the lower layer become brown lift them
with a limber knife from the bottom of the spider, and
let those not brown take their place. After they are
brown, if the onions are not cooked enough the spider
can be covered, shoved to a cooler part of the range, and
the cooking be continued a few minutes longer. Serve
on a warm platter, or as a garnish to beefsteak or pork
chops.
To Saute Tomatoes. — Select smooth tomatoes of me-
dium size, wash, wipe, and cut each of them in three
slices. Dust the slices on both sides with salt, pepper,
and flour, a little sugar also, if liked✪ To Saute Tomatoes, and brown in
clarified butter over a hot fire. Serve on a warm plat-
ter, or as a garnish for beefsteak, ham, breakfast bacon,
pork, mutton, lamb, or veal chops.
To Saute Mush. — Cut cold mush in sHces a quarter
of an inch thick, brown on a griddle well greased with
clarified butter, and serve on a warm platter.
To Saute Scrapple. — Slice, cook, and serve the same
as mush. If the scrapple be rich the griddle need not
be greased.
To Saute Breakfast Bacon. — Slice thin, remove the
rind and brown edges, lay upon a hot spider over a
moderate fire until brown on both sides and crisp. Serve
as a relish with beefsteak, fresh fish, fish balls, or poached
eggs.
To Saute Ham. — Have the slices of ham about a six-
Frying. 149
teenth of an inch thick, remove the rind and brown
edges, lay upon a hot spider or pan over a quick fire un-
til the under side is brown, then turn the slices and
brown the other side. Put two or three tablespoonfuls
of boiling water in the spider, cover it closely so as to
shut in the steam, shove to the back of the range, and
let simmer ten minutes. At the end of that time lift the
slices of ham upon a warm platter, drain the grease from
the pan, add a small piece of butter, or a spoonful of
cream, mix with the browning in the pan, pour over the
ham on the platter, and serve.
To Saute Potatoes. — Slice cold boiled potatoes in
slices a sixteenth of an inch in thickness, season to taste
with salt and pepper, and brown on both sides in clari-
fied butter. Serve in a warm, covered dish, or as a
garnish to beefsteak or chops of any kind.
To Saute Sweet Potatoes. — Boil until soft enough to
be pierced easily with a fork, remove the skins, slice
lengthwise, dust lightly with salt, pepper, and sugar,
and brown in clarified butter in a spider. Or split in
halves or quarters lengthwise, roll in melted butter, put
in a dripping pan, and cook in the oven. Serve in a
warm covered dish, or as a garnish for beefsteak or chops.
To Saute Apples. — Wash and wipe sour apples, re-
move the blossom end and all blemishes of skin, slice in
rounds a sixteenth of an inch thick✪ To Saute Apples, dust with flour, and
cook in clarified butter in a spider till brown on both
sides. If the slices are not soft when brown, cover the
spider and let them simmer a few minutes on a cooler
part cf the range. Serve with broiled ham, breakfast
bacon, pork chops, or tenderloin.
150 The Art of Cookery.
Page 66 · 3 recipe records on this page
Presented as published in 1899. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
onion, and slice the onion in thin slices crosswise. To a pint of sliced onions allow three tablespoonfuls of clarified butter. Put the butter in a spider over the fire, and when sufficiently hot add the onions. As soon as the onions in the lower layer become brown lift them with a limber knife from the bottom of the spider, and let those not brown take their place. After they are brown, if the onions are not cooked enough the spider can be covered, shoved to a cooler part of the range, and the cooking be continued a few minutes longer. Serve on a warm platter, or as a garnish to beefsteak or pork chops.
To Saute Tomatoes. — Select smooth tomatoes of medium size, wash, wipe, and cut each of them in three slices. Dust the slices on both sides with salt, pepper, and flour, a little sugar also, if liked, and brown in clarified butter over a hot fire. Serve on a warm platter, or as a garnish for beefsteak, ham, breakfast bacon, pork, mutton, lamb, or veal chops.
To Saute Mush. — Cut cold mush in slices a quarter of an inch thick, brown on a griddle well greased with clarified butter, and serve on a warm platter.
To Saute Scrapple. — Slice, cook, and serve the same as mush. If the scrapple be rich the griddle need not be greased.
To Saute Breakfast Bacon. — Slice thin, remove the rind and brown edges, lay upon a hot spider over a moderate fire until brown on both sides and crisp. Serve as a relish with beefsteak, fresh fish, fish balls, or poached eggs.
To Saute Ham. — Have the slices of ham about a six-
Frying. 149
teenth of an inch thick, remove the rind and brown edges, lay upon a hot spider or pan over a quick fire until the under side is brown, then turn the slices and brown the other side. Put two or three tablespoonfuls of boiling water in the spider, cover it closely so as to shut in the steam, shove to the back of the range, and let simmer ten minutes. At the end of that time lift the slices of ham upon a warm platter, drain the grease from the pan, add a small piece of butter, or a spoonful of cream, mix with the browning in the pan, pour over the ham on the platter, and serve.
To Saute Potatoes. — Slice cold boiled potatoes in slices a sixteenth of an inch in thickness, season to taste with salt and pepper, and brown on both sides in clarified butter. Serve in a warm, covered dish, or as a garnish to beefsteak or chops of any kind.
To Saute Sweet Potatoes. — Boil until soft enough to be pierced easily with a fork, remove the skins, slice lengthwise, dust lightly with salt, pepper, and sugar, and brown in clarified butter in a spider. Or split in halves or quarters lengthwise, roll in melted butter, put in a dripping pan, and cook in the oven. Serve in a warm covered dish, or as a garnish for beefsteak or chops.
To Saute Apples. — Wash and wipe sour apples, remove the blossom end and all blemishes of skin, slice in rounds a sixteenth of an inch thick, dust with flour, and cook in clarified butter in a spider till brown on both sides. If the slices are not soft when brown, cover the spider and let them simmer a few minutes on a cooler part cf the range. Serve with broiled ham, breakfast bacon, pork chops, or tenderloin.
150 The Art of Cookery.
Records on this page
To Saute OnionsTo Saute TomatoesTo Saute Apples