To serve cold boiled ham, cut in thin slices, season highly
with cayenne pepper or with mustard and lemon juice, and
boil two minutes. Melt half glass currant jelly, add a tea-
spoonful of butter and a little pepper, and when hot, add sev-
eral small slices of ham. Let it boil up and serve at once.
For herbs, use one tablespoonful herbs, consisting in part of
thyme, summer savory, sweet marjoram; also use one stalk
celery, one sprig parsley.
Mrs. L. W. Blinn.
LANDMARKS club cook hook.
LAMB CUTLETS broiled.
Cut some cutlets of a neck of lamb and trim them as for
mutton cutlets, beat the yolks of two eggs with a little warmed
butter, dip in the cutlets, then in bread crumbs✪ Lamb Cutlets Broiled, and then put
them on a gridiron over a clear fire; and when they are done
on one side turn them, arrange on a dish and serve with
gravy.
Mrs. M. J. Connell.
saddle of lamb roasted.
Wash, salt and flour the meat, and put it in a baking pan
in a hot oven to roast, basting often until done. Place it on
a hot dish and serve it with mint sauce✪ Saddle of Lamb Roasted.
Mrs. M. J. Connell.
BOILED MUTTON WITH CAPER SAUCE.
Put the meat in a pot with plenty of water, salted; cook
twelve minutes to a pound, then take out and wipe carefully
with a hot wet cloth ; butter all over and serve with sauce.
Caper sauce is made by adding capers to drawn butter
sauce✪ Boiled Mutton with Caper Sauce.
MUTTON CUTLETS.
Trim them well, scraping the bones, roll in a little melted
butter or oil, season and broil them. Or they are nice rolled
in egg or bread crumbs and fried or broiled. Serve them
round a bed of mashed potatos, or with tomato sauce. They
are very nice with almost any kind of vegetable, such as peas
or string beans in the center of the dish with the cutlets in a
circle around.
Mrs. Stephen M. White.
pigs' FEET.
A nice breakfast or luncheon dish. Cook fresh pigs’ feet
until very tender. When cold, cut lengthwise, dip in batter
and fry in hot lard or drippings, and serve very hot.
Mrs. James C. Kays.
STUFFED PIG.
Take dressing the same as for turkey, except oysters. Chest-
nuts may be used instead of oysters if cared for. I prefer
plain. Bake slowly, and when done, put on large platter with
a lemon in mouth.
Mrs. Jerky Conroy.
MKATS.
59
COUNTRY SAUSAGES.
Prepare a sausage forcemeat and divide it into small por-
tions, flour the hands and roll it into balls. Put some butter in
a frying pan, and when it is hot, fry the balls, a few at a time,
adding more butter when required. Turn them constantly,
and when equally browned drain them, put them on a hot dish,
garnish with fried parsley✪ Country Sausages and serve.
Mrs. M. J. Connell.
BOILED TONGUE WITH chestnut DRESSING. ✪ Boiled Tongue with Chestnut Dressing
Page 39 · 5 recipe records on this page
Presented as published in 1903. 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 serve cold boiled ham, cut in thin slices, season highly with cayenne pepper or with mustard and lemon juice, and boil two minutes. Melt half glass currant jelly, add a teaspoonful of butter and a little pepper, and when hot, add several small slices of ham. Let it boil up and serve at once. For herbs, use one tablespoonful herbs, consisting in part of thyme, summer savory, sweet marjoram; also use one stalk celery, one sprig parsley.
Mrs. L. W. Blinn.
LANDMARKS club cook hook.
LAMB CUTLETS broiled.
Cut some cutlets of a neck of lamb and trim them as for mutton cutlets, beat the yolks of two eggs with a little warmed butter, dip in the cutlets, then in bread crumbs, and then put them on a gridiron over a clear fire; and when they are done on one side turn them, arrange on a dish and serve with gravy.
Mrs. M. J. Connell.
saddle of lamb roasted.
Wash, salt and flour the meat, and put it in a baking pan in a hot oven to roast, basting often until done. Place it on a hot dish and serve it with mint sauce.
Mrs. M. J. Connell.
BOILED MUTTON WITH CAPER SAUCE.
Put the meat in a pot with plenty of water, salted; cook twelve minutes to a pound, then take out and wipe carefully with a hot wet cloth ; butter all over and serve with sauce. Caper sauce is made by adding capers to drawn butter sauce.
MUTTON CUTLETS.
Trim them well, scraping the bones, roll in a little melted butter or oil, season and broil them. Or they are nice rolled in egg or bread crumbs and fried or broiled. Serve them round a bed of mashed potatos, or with tomato sauce. They are very nice with almost any kind of vegetable, such as peas or string beans in the center of the dish with the cutlets in a circle around.
Mrs. Stephen M. White.
pigs' FEET.
A nice breakfast or luncheon dish. Cook fresh pigs’ feet until very tender. When cold, cut lengthwise, dip in batter and fry in hot lard or drippings, and serve very hot.
Mrs. James C. Kays.
STUFFED PIG.
Take dressing the same as for turkey, except oysters. Chestnuts may be used instead of oysters if cared for. I prefer plain. Bake slowly, and when done, put on large platter with a lemon in mouth.
Mrs. Jerry Conroy.
MKATS.
COUNTRY SAUSAGES.
Prepare a sausage forcemeat and divide it into small portions, flour the hands and roll it into balls. Put some butter in a frying pan, and when it is hot, fry the balls, a few at a time, adding more butter when required. Turn them constantly, and when equally browned drain them, put them on a hot dish, garnish with fried parsley and serve.
Mrs. M. J. Connell.
BOILED TONGUE WITH chestnut DRESSING.
Records on this page
Lamb Cutlets BroiledSaddle of Lamb RoastedBoiled Mutton with Caper SauceCountry SausagesBoiled Tongue with Chestnut Dressing