Make one cup of cream sauce, and season with chopped parsley and onion juice. Stir one cup of chopped meat (chicken, fresh tongue, veal, or lamb) into the sauce. When hot, add the beaten yolks of two eggs✪ Meat Souffle ; cook one min- ute, and set away to cool. When cool, stir in the whites, beaten stiff. Bake in a buttered dish about twenty min- utes, and serve immediately. If for lunch, serve with a' mushroom sauce. The Boston Cook Book. 277 Potting. Chop and pound to a paste any fragments of cooked ham^ tongue^ beef ^ poultry^ game^ ov fish. With ham use a quarter part fat. Remove all gristle and skin, and pound till free from any fibre and reduced to a paste. Season highl}^ with salt^ pepper^ cayenne^ and made mustard,, and moisten with a little melted butter (except ham, which has fat enough). Pack closely in small stone or earthen jars. Put the jars in a steamer, and heat for half an hour. Then press the meat down again, and cover with hot melted butter. This will keep some time, and may be served in slices or used for sandwiches. Ham and tongue may be mixed with veal or chicken. Beef, game, and fish are better alone. Potted Liver. Braise a calf^s or lamb's liver in rich, highly seasoned stock. When tender, cut fine and pound to a paste, add- ing enough of the strained liquor in which it was cooked to moisten it ; add half a cup of butter^ melted and strained. Rub all through a sieve ; pack in jars and pour melted butter over the top. Ragout of Lamb's or Calf s Liver. Boil till tender. Cut in thin round slices. Make a rich brown sauce ; season with spices and wine. Stew the liver in it till hot, and serve at once. Garnish with alternate slices of lemo7i and hard-boiled eggs. Croquettes. . These may be made of any kind of cooked meat, fish, oysters, rice, hominy, and many kinds of vegetables, or from a mixture of several ingredients. When mixed with a thick white sauce (see page 278), which adds ver}^ much to the delicacy of meat or fish croquettes, less meat is required. The sauce is a stiff paste when cold, and being mixed with the meat or fish the croquettes may be 278 The Boston Cook Book, handled and shaped perfectly, and when cooked will be soft and creamy inside. To Shape a Croquette, — Croquettes may be shaped into rolls, or ovals, or like pears, with a bit of parsley or a clove in the end to represent the stem. Take a taUespoon- ful of the cold mixture^ and shape into a smooth ball. If the mixture stick, wet the palms of the hands slightly. Give the ball a gentle, rolUng pressure between the palms till shghtly cylindrical ; then roll it lightly in the crumbs, clasp it gently in the hand, and flatten one end on the board. Turn the hand over, and flatten the opposite end. Place the croquette on a broad knife, and roll it in beaten egg. With a spoon dip the egg over the croquette, drain on the knife, and roll again in the crumbs. Fry in deep hot fat (see page 15). Drain on paper. In rolling any kind of croquettes, if the mixture be too soft to be handled easily, stir in enough fine cracker dust to stiffen it, but never add an}- uncooked material like flour, nor the dried bread crumbs used in rolling, as those will make the croquettes too stiff. Thick Cream Sauce (for Croquettes and Patties). 1 pint hot cream. 3^ teaspoonful salt. ✪ Thick Cream Sauce

AI-modernized reading of the original text

Make one cup of cream sauce, and season with chopped parsley and onion juice. Stir one cup of chopped meat (chicken, fresh tongue, veal, or lamb) into the sauce. When hot, add the beaten yolks of two eggs ; cook one minute, and set away to cool. When cool, stir in the whites, beaten stiff. Bake in a buttered dish about twenty minutes, and serve immediately. If for lunch, serve with a' mushroom sauce. The Boston Cook Book. Potting. Chop and pound to a paste any fragments of cooked ham, tongue, beef, poultry, game, or fish. With ham use a quarter part fat. Remove all gristle and skin, and pound till free from any fibre and reduced to a paste. Season highly with salt, pepper, cayenne, and made mustard, and moisten with a little melted butter (except ham, which has fat enough). Pack closely in small stone or earthen jars. Put the jars in a steamer, and heat for half an hour. Then press the meat down again, and cover with hot melted butter. This will keep some time, and may be served in slices or used for sandwiches. Ham and tongue may be mixed with veal or chicken. Beef, game, and fish are better alone. Potted Liver. Braise a calf's or lamb's liver in rich, highly seasoned stock. When tender, cut fine and pound to a paste, adding enough of the strained liquor in which it was cooked to moisten it ; add half a cup of butter, melted and strained. Rub all through a sieve ; pack in jars and pour melted butter over the top. Ragout of Lamb's or Calf s Liver. Boil till tender. Cut in thin round slices. Make a rich brown sauce ; season with spices and wine. Stew the liver in it till hot, and serve at once. Garnish with alternate slices of lemon and hard-boiled eggs. Croquettes. . These may be made of any kind of cooked meat, fish, oysters, rice, hominy, and many kinds of vegetables, or from a mixture of several ingredients. When mixed with a thick white sauce (see page 278), which adds very much to the delicacy of meat or fish croquettes, less meat is required. The sauce is a stiff paste when cold, and being mixed with the meat or fish the croquettes may be The Boston Cook Book, handled and shaped perfectly, and when cooked will be soft and creamy inside. To Shape a Croquette, — Croquettes may be shaped into rolls, or ovals, or like pears, with a bit of parsley or a clove in the end to represent the stem. Take a tablespoonful of the cold mixture, and shape into a smooth ball. If the mixture stick, wet the palms of the hands slightly. Give the ball a gentle, rolling pressure between the palms till slightly cylindrical ; then roll it lightly in the crumbs, clasp it gently in the hand, and flatten one end on the board. Turn the hand over, and flatten the opposite end. Place the croquette on a broad knife, and roll it in beaten egg. With a spoon dip the egg over the croquette, drain on the knife, and roll again in the crumbs. Fry in deep hot fat (see page 15). Drain on paper. In rolling any kind of croquettes, if the mixture be too soft to be handled easily, stir in enough fine cracker dust to stiffen it, but never add any uncooked material like flour, nor the dried bread crumbs used in rolling, as those will make the croquettes too stiff. Thick Cream Sauce (for Croquettes and Patties). 1 pint hot cream. 3^ teaspoonful salt.

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Meat SouffleThick Cream Sauce

Mrs. Lincoln's Boston cook book