To Saute Bananas. — Peel the bananas, split them in
halves lengthwise, dust in sugar, roll in melted butter,
and cook till brown in a spider over the fire, or in a
roasting pan in a hot oven.
To Saute Salsify. — Boil the salsify in a small quan-
tity of water, drain, dry off, and mash. To half a pint
of mashed salsify add a teaspoonful of butter and season
to taste with salt✪ Saute Salsify and pepper. Form into cakes, cover
with Q.'g'g batter and cracker crumbs, and brown in clari-
fied butter.
To Saute Parsnips. — Boil in a large quantity of water
until tender, split in halves or in slices, season with salt
and pepper, and brown in clarified butter ; or mash,
form into cakes, and cook like salsify.
To Saute Lamb Chops. — Remove the outer skin
from the chops, trim them neatly, lay on a smoking
hot spider, brown the under side, then turn them over
in the spider. When they are brown on both sides
drain all the grease from the spider, season to taste with
salt and pepper, add a small piece of butter and a table-
spoonful of hot water, cover the spider closely, shove
back on the range, and let stand for five minutes, then
serve. Saute mutton chops in the same manner.
To Saute Veal Chops. — Cut the chops an inch thick
from the ribs or loin, remove the outer skin, dust lightly
with pulverized sugar, season with salt and pepper, and
dredge with flour. Have a spoonful of hot clarified
butter in a spider over the fire, lay in the chops, brown
the under side, and turn them over in the spider. When
brown on both sides, cover the spider closely, shove it
to the back of the range, let the chops simmer ten min-
Frying. 151
utes, then lift them to a warm platter. Add a table-
spoonful of sweet mil✪ Saute Veal Chopsk to the gravy in the skillet, stir
well, and strain over the chops.
To Saute Pork Chops. — Season with sugar, salt, and
pepper, the same as veal, and cook in a similar man-
ner if the chops are lean ; if they are fat, cook like lamb
chops.
To Saute Tough Beefsteak. — Prepare, cook, and
serve like veal chops, omitting the sugar. This method
of cooking a tough beefsteak will make it tender and
palatable.
To Saute Salisbury Steak. — Chop or grind lean
round steak very fine, form into "cakes, like sausage,
dust with flour, and brown on both sides in clarified
butter on a griddle or in a spider, lift to a warm platter,
and season with salt✪ Saute Salisbury Steak, pepper, and butter.
To Saute Hamburg Steak. — To a pint of meat
chopped or ground as for Salisbury steak add a table-
spoonful of finely minced onion, or a teaspoonful of
sage✪ Saute Hamburg Steak, thyme, or summer savory, form into cakes, and
cook the same as Salisbury steak.
Either Salisbury or Hamburg steak may be cooked
by covering the bottom of a greased spider about half
an inch thick with the chopped meat, and, when nicely
browned, folding like an omelet, and turning upon a
warm platter.
To Saute Chicken. — Separate the joints of the
chicken, and cut into pieces a suitable size for serving,
season with salt and pepper, and brown in the spider in
clarified butter or the drippings obtained from salt pork
or breakfast bacon. When nicely browned cover the
152 The Art of Cookery,
Page 67 · 4 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
To Saute Bananas. — Peel the bananas, split them in halves lengthwise, dust in sugar, roll in melted butter, and cook till brown in a spider over the fire, or in a roasting pan in a hot oven.
To Saute Salsify. — Boil the salsify in a small quantity of water, drain, dry off, and mash. To half a pint of mashed salsify add a teaspoonful of butter and season to taste with salt and pepper. Form into cakes, cover with [batter] and cracker crumbs, and brown in clarified butter.
To Saute Parsnips. — Boil in a large quantity of water until tender, split in halves or in slices, season with salt and pepper, and brown in clarified butter ; or mash, form into cakes, and cook like salsify.
To Saute Lamb Chops. — Remove the outer skin from the chops, trim them neatly, lay on a smoking hot spider, brown the under side, then turn them over in the spider. When they are brown on both sides drain all the grease from the spider, season to taste with salt and pepper, add a small piece of butter and a tablespoonful of hot water, cover the spider closely, shove back on the range, and let stand for five minutes, then serve. Saute mutton chops in the same manner.
To Saute Veal Chops. — Cut the chops an inch thick from the ribs or loin, remove the outer skin, dust lightly with pulverized sugar, season with salt and pepper, and dredge with flour. Have a spoonful of hot clarified butter in a spider over the fire, lay in the chops, brown the under side, and turn them over in the spider. When brown on both sides, cover the spider closely, shove it to the back of the range, let the chops simmer ten min-
Frying. 151
utes, then lift them to a warm platter. Add a tablespoonful of sweet milk to the gravy in the skillet, stir well, and strain over the chops.
To Saute Pork Chops. — Season with sugar, salt, and pepper, the same as veal, and cook in a similar manner if the chops are lean ; if they are fat, cook like lamb chops.
To Saute Tough Beefsteak. — Prepare, cook, and serve like veal chops, omitting the sugar. This method of cooking a tough beefsteak will make it tender and palatable.
To Saute Salisbury Steak. — Chop or grind lean round steak very fine, form into "cakes, like sausage, dust with flour, and brown on both sides in clarified butter on a griddle or in a spider, lift to a warm platter, and season with salt, pepper, and butter.
To Saute Hamburg Steak. — To a pint of meat chopped or ground as for Salisbury steak add a tablespoonful of finely minced onion, or a teaspoonful of sage, thyme, or summer savory, form into cakes, and cook the same as Salisbury steak.
Either Salisbury or Hamburg steak may be cooked by covering the bottom of a greased spider about half an inch thick with the chopped meat, and, when nicely browned, folding like an omelet, and turning upon a warm platter.
To Saute Chicken. — Separate the joints of the chicken, and cut into pieces a suitable size for serving, season with salt and pepper, and brown in the spider in clarified butter or the drippings obtained from salt pork or breakfast bacon. When nicely browned cover the
152 The Art of Cookery,
Records on this page
Saute SalsifySaute Veal ChopsSaute Salisbury SteakSaute Hamburg Steak