Make a fine puff paste ; lay a border of it around a large
dish, and cover the bottom with a veal cutlet, or a very
tender steak free from fat and bone ; season with salt,
cayenne pepper and mace. Prepare as many pigeons as
can be put in one layer in the dish ; put in each pigeon a
small lump of butter, and season with pepper and salt ;
lay them in the dish breast downwards, and cut in slices
a half dozen of hard-boiled eggs✪ Pigeon Pie, and lay in with the birds ;
put in more butter, some veal broth, and cover the whole
with crust Bake slowly for an hour and a half.
MEATS.
— Cook, see all your sawces
Be sharp and poynant in the palate, that they may
Commend you ; look to your roast and baked meats handsomely,
And what new kickshaws and delicate made things.'*
— Beaumont and Fletcher.
GENEEAL EULES FOE COOKING MEATS.
All salt meat should be put on in cold water, that the
salt may be extracted while cooking. F'resh meat, which
is boiled to be served with sauces at the table, should be
put to cook in boiling water, when the outer fibres con-
tract, the inner juices are preserved.
For making soup, put the meat over in cold water, to
extract the juices for the broth.
In boiling meats, if more water is needed, add that
which is hot, and be careful to keep the water on the
meat constantly boiling.
Remove the scum when it first begins to boil. The
more gently meat boils, the more tender it will become.
Allow twenty minutes for boiling each pound of fresh
meat.
Roast meats require a brisk fire. Baste often. Twenty-
minutes is required for roasting each pound of fresh meat.
(99)
100
THE HOME COOK BOOK.
The variation in roasted meats consists simply in the
method of preparing them to cook, before putting in the
oven. Some are to be larded, some stuffed with bread
dressing, and others plain, only seasoning with pepper
and salt.
A piece of red pepper, cooked in a boiled dinner, is
very nice.
HINTS FOR COOKING MEATS.
E. E. Marcy, Evanston.
A tough piece of meat can be made tender by cooking
for several hours, in water at a simmering heat. The
fibre of meats is toughened by being subjected to a high
temperature. It is upon this theory that Warren's Patent
Cooker is constructed. The same results can be obtained
by carefully watching the process of cooking, to prevent
rapid boiling.
ROAST BEEF.
Prepare for the oven by dredging lightly with flour, and
seasoning with salt and pepper; place in the oven, and
baste frequently while roasting. Allow a quarter of an
hour for a pound of meat, if you like it rare ; longer if
you like it well done. Serve with a sauce, made from the
drippings in the pan, to which has been added a table-
spoon of Harvey or Worcestershire sauce, and a table-
spoon of tomato catsup. Thicken with browned flour✪ Roast Beef,
and serve in a gravy boat.
ROAST BEEF WITH TOEKSHIEE PUDDING.
Set a piece of beef to roast upon a grating, or severa)
VALUABLE RECIPES.
101
Page 42 · 2 recipe records on this page
Presented as published in 1896. 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
Make a fine puff paste ; lay a border of it around a large dish, and cover the bottom with a veal cutlet, or a very tender steak free from fat and bone ; season with salt, cayenne pepper and mace. Prepare as many pigeons as can be put in one layer in the dish ; put in each pigeon a small lump of butter, and season with pepper and salt ; lay them in the dish breast downwards, and cut in slices a half dozen of hard-boiled eggs, and lay in with the birds ; put in more butter, some veal broth, and cover the whole with crust Bake slowly for an hour and a half.
MEATS.
— Cook, see all your sawces Be sharp and poynant in the palate, that they may Commend you ; look to your roast and baked meats handsomely, And what new kickshaws and delicate made things.'*
— Beaumont and Fletcher.
GENERAL RULES FOR COOKING MEATS.
All salt meat should be put on in cold water, that the salt may be extracted while cooking. F'resh meat, which is boiled to be served with sauces at the table, should be put to cook in boiling water, when the outer fibres contract, the inner juices are preserved.
For making soup, put the meat over in cold water, to extract the juices for the broth.
In boiling meats, if more water is needed, add that which is hot, and be careful to keep the water on the meat constantly boiling.
Remove the scum when it first begins to boil. The more gently meat boils, the more tender it will become. Allow twenty minutes for boiling each pound of fresh meat.
Roast meats require a brisk fire. Baste often. Twentyminutes is required for roasting each pound of fresh meat. (99)
The variation in roasted meats consists simply in the method of preparing them to cook, before putting in the oven. Some are to be larded, some stuffed with bread dressing, and others plain, only seasoning with pepper and salt.
A piece of red pepper, cooked in a boiled dinner, is very nice.
HINTS FOR COOKING MEATS.
E. E. Marcy, Evanston. A tough piece of meat can be made tender by cooking for several hours, in water at a simmering heat. The fibre of meats is toughened by being subjected to a high temperature. It is upon this theory that Warren's Patent Cooker is constructed. The same results can be obtained by carefully watching the process of cooking, to prevent rapid boiling.
ROAST BEEF. Prepare for the oven by dredging lightly with flour, and seasoning with salt and pepper; place in the oven, and baste frequently while roasting. Allow a quarter of an hour for a pound of meat, if you like it rare ; longer if you like it well done. Serve with a sauce, made from the drippings in the pan, to which has been added a tablespoon of Harvey or Worcestershire sauce, and a tablespoon of tomato catsup. Thicken with browned flour, and serve in a gravy boat.
ROAST BEEF WITH TOEKSHIEE PUDDING. Set a piece of beef to roast upon a grating, or severa)
Records on this page
Pigeon PieRoast Beef