Cook, either by boiling or steaming,
1 head of cabbage, 8 small onions, 8
pieces each of carrots, turnips, parsnips,
and beets, and 8 potatoes✪ New England Boiled Dinner.
To serve, put a portion of every kind
of vegetable in orderly shape in an 8-inch
flat platter and a 4-oz slice of corned beef
and 2-oz slice of salt pork on top.
Cost of material — 4 lbs corned beef at
7c will lose one-half by bone and shrink-
age— 8 4-oz dishes 28c. Salt pork 8
dishes 20c, vegetables, nearly a pound
weight in each dish, equal to 1^ lbs gross
raw at average 2c, lb for all kinds, 8
dishes, 12 lbs, 24c— total 72c for 8
dishes, 9c per dish. Add bread, butter
and condiments to cost. Save the fry-
ing fat from the meat boiler.
Note. Cheap restaurants serve the
above dinner for 15c, perhaps for less. The
quantities can be cut down somewhat,
the beef served with some bone in it, the
vegetables often bought for less than half
the quoted average or the dearer sorts
left out.
60— Irish Stew With Vegetables.
Price 20c.
It should be observed that this dish
which is very popular if properly cooked
is utterly worthless when the meat is not
Btewed tender.
2 breasts of mutton — 4J lbs.
8 potatoes cut, or 16 small — 4 lbs.
8 small onions.
2 turnips.
A bunch of parsley and thyme.
Salt and pepper and thickening.
Saw the mutton briskets in two places
lengthwise across the bones and divide
them in neat lengths. Put them on in 3 or
4 quarts of water and let stew 3 hours.
Parboil all the vegetables in another
saucepan, then drain away the water and
put them in with the mutton and let
cook about an hour longer. It may be
necessary to keep out the potatoes if they
are of a kind that break when done and
steam them separately. Thicken the stew
with 2 tablespoons flour✪ Irish Stew With Vegetables, salt and pep-
per to taste and add the parsley chopped.
Dish the meat equivalent to ^ lb raw
weight, and a potato, onion and piece of
turnip around, and plenty of the sauce.
Cost of material — meat 22, potatoes
4, onions and turnips 4, seasonings and
flour 2, 32c for 8 dishes or about 4c a
dish. Add bread, butter and condi-
ments to cost.
61— Roast Turkey.
Price 35c; with cranberry or oyster
sauce 40c.
As a rule a turkey that weighs 10 lbs.
raw, drawn, should make 10 restaurant
dishes of the price — 2sidebones, 2 drum-
sticks, 2 second joints, 2 tail pieces, 2
COOKING FOR PBOFIT,
21
neck pieces, all split through and divided
as necessary, with a slice of the breast
upon each and dressing in the dish.
This proportion can only be kept up -with
plump turkeys of medium size large and
very fat ones having a considerable
weight about the crop and neck that
cannot be utilized, and the bone cuts be-
ing too large and coarse. Young and
light turkeys, sometimes no larger than
common hens although not fat are good
for restaurant use, sometimes admitting
of being served in 4 or 5 portions only;
light, but a dishful. ✪ Roast Turkey
Page 27 · 3 recipe records on this page
Presented as published in 1886. 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
Cook, either by boiling or steaming, 1 head of cabbage, 8 small onions, 8 pieces each of carrots, turnips, parsnips, and beets, and 8 potatoes.
To serve, put a portion of every kind of vegetable in orderly shape in an 8-inch flat platter and a 4-oz slice of corned beef and 2-oz slice of salt pork on top.
Cost of material — 4 lbs corned beef at 7c will lose one-half by bone and shrinkage— 8 4-oz dishes 28c. Salt pork 8 dishes 20c, vegetables, nearly a pound weight in each dish, equal to 1^ lbs gross raw at average 2c, lb for all kinds, 8 dishes, 12 lbs, 24c— total 72c for 8 dishes, 9c per dish. Add bread, butter and condiments to cost. Save the frying fat from the meat boiler.
Note. Cheap restaurants serve the above dinner for 15c, perhaps for less. The quantities can be cut down somewhat, the beef served with some bone in it, the vegetables often bought for less than half the quoted average or the dearer sorts left out.
60— Irish Stew With Vegetables.
Price 20c.
It should be observed that this dish which is very popular if properly cooked is utterly worthless when the meat is not stewed tender.
2 breasts of mutton — 4J lbs.
8 potatoes cut, or 16 small — 4 lbs.
8 small onions.
2 turnips.
A bunch of parsley and thyme.
Salt and pepper and thickening.
Saw the mutton briskets in two places lengthwise across the bones and divide them in neat lengths. Put them on in 3 or 4 quarts of water and let stew 3 hours. Parboil all the vegetables in another saucepan, then drain away the water and put them in with the mutton and let cook about an hour longer. It may be necessary to keep out the potatoes if they are of a kind that break when done and steam them separately. Thicken the stew with 2 tablespoons flour, salt and pepper to taste and add the parsley chopped.
Dish the meat equivalent to ^ lb raw weight, and a potato, onion and piece of turnip around, and plenty of the sauce.
Cost of material — meat 22, potatoes 4, onions and turnips 4, seasonings and flour 2, 32c for 8 dishes or about 4c a dish. Add bread, butter and condiments to cost.
61— Roast Turkey.
Price 35c; with cranberry or oyster sauce 40c.
As a rule a turkey that weighs 10 lbs. raw, drawn, should make 10 restaurant dishes of the price — 2sidebones, 2 drumsticks, 2 second joints, 2 tail pieces, 2
neck pieces, all split through and divided as necessary, with a slice of the breast upon each and dressing in the dish. This proportion can only be kept up -with plump turkeys of medium size large and very fat ones having a considerable weight about the crop and neck that cannot be utilized, and the bone cuts being too large and coarse. Young and light turkeys, sometimes no larger than common hens although not fat are good for restaurant use, sometimes admitting of being served in 4 or 5 portions only; light, but a dishful.
Records on this page
New England Boiled DinnerIrish Stew With VegetablesRoast Turkey