FoodNetArchive

The Blue grass cook book

1904

Page 25 · 7 recipe records on this page

Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Take blanched sweetbreads and cut them in small pieces and put in a saucepan with 1 table- spoon of butter rolled in 1 tablespoon of flour, slowly adding 1 pint of cream, and salt and pepper to taste. Serve hot. If preferred, mushrooms are a nice addition. FRIED SWEETBREADS WITH PEAS Stew the breads, but do not cut them up. Make a batter and dip the breads in and fry in hot lard. Cook the peas in salt water and serve with the breads. HOW TO BLANCH SWEET- BREADS Soak 3 hours in 3 different waters with 1 pinch of salt in each water. Drain, place in cold water, and boil till tender. Throw in cold water to whiten. Put in a cold place, and they are ready for general use. 78 THE BLUE GRASS COOK BOOK STEWED SWEETBREADS V, C. G. Boil the sweetbreads till tender enough to pick them to pieces, and take out the strings and hard pieces. Then put them on to stew with cream, seasoning with pepper, salt, and a very little mace. Then add a lump of butter with a few bread- crumbs and yolks of 2 eggs beaten light. Cook till thick as very thin mush. This recipe is for 2 pairs. SWEETBREADS WITH CHAM- PIGNONS E. D. P. 1 can of champignons, 1 set of sweetbreads, ^ pint of clear soup, 1 teaspoon of flour, ^ teaspoon of brown flour, ^ tablespoon of butter,✪ Creamed Sweetbreads 1 wineglass of wine. Salt and pepper to taste. Cook the sweetbreads thoroughly and cook the champignons with their liquor in a saucepan with 74i ENTREES the clear soup. Boil nearly an hour; season well, and put sweetbreads in. Add butter and flour. Cook till thick, and add wine last. Serve hot. SWEETBREADS WITH PEAS Take the skin and fat ofF the breads and let them stand in salt water for a few minutes. Cut into pieces and boil till done. Boil the peas in salted water and put with the breads. Take the liquor from the peas and thicken with flour and season highly with pepper, salt, and butter. Cook a few minutes and pour over the dish. TIMBALE Mrs. Henry C. Buckner Boil 6 or 8 large sticks of macaroni, broken in 1-inch lengths, 25 minutes, and put in cold water to bleach; decorate a medium-sized bowl, holding about 3 pints, with pieces of macaroni an inch long. The inside of the bowl is thickly buttered to hold macaroni, and put in close to- gether up to the top of the bowl. The filling is made of the breast of 1 large chicken, raw. 1 large slice of bread, soaked in cream, ^ pound of butter, 75 THE BLUE GRASS COOK BOOK Yolks of 5 eggs, ^ can mushrooms chopped, A little grated nutmeg, Salt and pepper to taste, ^ teaspoon celery seed, 1 pinch of thyme, ^ teaspoon fresh onion juice. ✪ Timbale All these ingredients are put in a chopping-dish and powdered to a paste or ground in a fine meat- grinder. Put in a mould, tie buttered paper on top and steam nearly 4 hours. Serve with tim- bale sauce. TIMBALE SHELLS Mix f of a cup of flour with ^ teaspoon of salt ; add f cup of milk and 1 egg, well beaten; when very smooth add 1 tablespoon of oil✪ Timbale Shells; dip hot timbale iron in this batter and fry the mixture which clings to the iron in hot lard. XALAPA BOUDINS Mrs. Henry C. Buckner Six chicken livers boiled 30 minutes. When cold, pound to a smooth paste and rub through a sieve. Boil 1 pint of cream or chicken stock and 76 ENTREES 1 cup of stale bread-crumbs until as smooth as paste. Then ✪ Xalapa Boudins