Shell Fish and How to Prepare It 27
vinegar, mix parsley, pepper and salt. Set them over a
small fire; as soon as the shells open they are done. Melt
the butter in another pan, add the flour and the strained
liquojr, then the yolks of eggs. Pour over the mussels, and
serve at once. Chopped parsley may be added✪ Mussels.
Lobster Patties. Take minced lobster, four table-
spoonfuls of French white sauce, six
drops of anchovy sauce, lemon juice,
^' cayenne to taste. Line the patty pans
Patties. with puff paste, and fill each with flour;
cover with paste, brush over with tgg, and bake of a light
color. Take as much lobster as is required, mince the meat
very fine, and add the above ingredients; stir it over the fire
for five minutes; remove the lids of the patty pans, take out
the flour, fill with the mixture, and replace the covers.
Buttered Prawns. Needed one pint of picked prawns,
three-quarters of a pint of stock;
thickening of butter and flour; salt✪ Lobster Patties,
'cayenne and nutmeg to taste. Pick
the prawns and put them into stewpan
with the stock. Add a thickening of
The Prawu! butter and flour, season, and simmer
gently for three minutes. Serve on a dish garnished with fried
bread or toasted sippets. Cream sauce may be substituted
for the gravy
To Choose Lobsters. These are chosen more by weight
than size; the heaviest are best; a good, small-sized one
will not infrequently be found to weigh as heavily as one
much larger. If fresh, a lobster will be lively and the
claws have a strong motion when the eyes are pressed with
the fingers.
The male is best for boiling; the flesh is firmer, and the
shell a brighter red; it may be readily distinguished from
the female; the tail is narrower, and the two uppermost fins
within the tarl are stiff and hard. Those of the hen lobster
are not so, and the tail is broader.
FISHES, MEATS AND THEIR APPRO-
PRIATE SAUCES
( Grated Horseradisl;.
Roast Beef < Tomato Catsup.
( Worcestershire Sauce.
Boiled Mutton j Caper Sauce.
Roast Mutton j Stewed Gooseberry.
Roast Lamb j Mint Sauce.
Roast Pork J Apple Sauce.
T, . rr. 1 ( Cranberry Sauce.
Roast Turkey . . . : i ,- i o
^ I Celery Sauce.
■D . -^i • 1 i Plum or Grape Catsup.
Roast Chicken J^ ^ t n
I Currant Jelly.
Boiled Turkey < Oyster Sauce.
Roasted Venison or Duck., -j Black Currant Jelly.
Pigeon Pie •] Mushroom Sauce.
Broiled Steak -< Mushrooms or Fried Onions.
-r, . ^ ( Stewed Gooseberries.
Roast Goose < . , ^
( Apple Sauce.
Broiled Mackerel \ Stewed Gooseberries.
Egg Sauce.
Fried Salmon ■{ Cream Sauce.
Stewed Tomato.
( White Cream Sauce.
Boiled or Baked Fish < Old Zealand Sauce.
( Drawn Butter Sauce.
Boiled or Baked Cod \ ^^^ ^.^^l^'
I Tomato Sauce.
28
MEAT AND HOW TO COOK IT
BEEF
✪ Roast Beef
Page 22 · 3 recipe records on this page
Presented as published in 1894. 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
Shell Fish and How to Prepare It 27
vinegar, mix parsley, pepper and salt. Set them over a small fire; as soon as the shells open they are done. Melt the butter in another pan, add the flour and the strained liquor, then the yolks of eggs. Pour over the mussels, and serve at once. Chopped parsley may be added.
Lobster Patties. Take minced lobster, four tablespoonfuls of French white sauce, six drops of anchovy sauce, lemon juice, ^' cayenne to taste. Line the patty pans with puff paste, and fill each with flour;
cover with paste, brush over with egg, and bake of a light color. Take as much lobster as is required, mince the meat very fine, and add the above ingredients; stir it over the fire for five minutes; remove the lids of the patty pans, take out the flour, fill with the mixture, and replace the covers. Buttered Prawns. Needed one pint of picked prawns, three-quarters of a pint of stock; thickening of butter and flour; salt, 'cayenne and nutmeg to taste. Pick the prawns and put them into stewpan with the stock. Add a thickening of [illustration: The Prawn] butter and flour, season, and simmer
gently for three minutes. Serve on a dish garnished with fried bread or toasted sippets. Cream sauce may be substituted for the gravy
To Choose Lobsters. These are chosen more by weight than size; the heaviest are best; a good, small-sized one will not infrequently be found to weigh as heavily as one much larger. If fresh, a lobster will be lively and the claws have a strong motion when the eyes are pressed with the fingers.
The male is best for boiling; the flesh is firmer, and the shell a brighter red; it may be readily distinguished from the female; the tail is narrower, and the two uppermost fins within the tarl are stiff and hard. Those of the hen lobster are not so, and the tail is broader.
FISHES, MEATS AND THEIR APPRO- PRIATE SAUCES
( Grated Horseradish.
Roast Beef < Tomato Catsup.
( Worcestershire Sauce.
Boiled Mutton j Caper Sauce.
Roast Mutton j Stewed Gooseberry.
Roast Lamb j Mint Sauce.
Roast Pork J Apple Sauce.
T, . rr. 1 ( Cranberry Sauce.
Roast Turkey . . . : i ,- i o
^ I Celery Sauce.
■D . -^i • 1 i Plum or Grape Catsup.
Roast Chicken J^ ^ t n
I Currant Jelly.
Boiled Turkey < Oyster Sauce.
Roasted Venison or Duck., -j Black Currant Jelly. Pigeon Pie •] Mushroom Sauce.
Broiled Steak -< Mushrooms or Fried Onions.
-r, . ^ ( Stewed Gooseberries.
Roast Goose < . , ^
( Apple Sauce.
Broiled Mackerel \ Stewed Gooseberries.
Egg Sauce.
Fried Salmon ■{ Cream Sauce.
Stewed Tomato.
( White Cream Sauce.
Boiled or Baked Fish < Old Oyster Sauce.
( Drawn Butter Sauce.
Boiled or Baked Cod \ ^^^ ^.^^l^'
I Tomato Sauce.
MEAT AND HOW TO COOK IT
BEEF
Records on this page
MusselsLobster PattiesRoast Beef