In the morning when preparing break-
fast and dinner, get the soup pieces of
meat together. After dinner as soon as
possible set the boiler full of these pieces
and the complement of water on the
range and let it slowly simmer as long
as there is a fire at night. Then the
last thing at night, if warm weather,
strain off the stock and set in a cool
place till morning. But if cold weather
and the stock cannot spoil in the boiler
during the night it will be better to leave
it and draw it off quite clear before the
morning fire is started undej it.
Good soup can be made by setting the
prepared boiler on early in the morning
and drawing off the stock at about 11
o'clock, but it is not the best way for
obvious reasons.
Cost of material — rough beef at 5,
bones at 2, vegetables etc, 5, 12c per
pound gall.
11— Cold Baked Ham.
Scrape and carefully shave off the
outside of a ham and saw off the rank
end of the knuckle bone. It is an im-
provement to soak the ham in water 12
hours before cooking.
Boil it in the salt meat boiler from 2J
to 3^ hours, according to size. Take
out, remove the rind, trim a little and
bake it brown and shining — about -J
hour✪ Cold Baked Ham.
12— Roast Ham Bread-crumbed.
Boil and trim the ham as heretofore
directed. Mix 3 cupfals of the sifted
crumbs of dried and crushed bread with
1 cupful of grated cheese✪ Roast Ham Bread-Crumbed. Brown the
ham in the oven only very slightly,
take it out and press upon it all the
bread crumb mixture that can be made
to stick. Put back in the pan and
brown it in the oven carefully all over
8
SAN FRANCISCO HOTEL GAZETTE'S
alike, basting the dry places with a little
clear fat from the pan. The cheese mixed
with the crumbs acts as a cement for
the coating, gives a rich color and a good
flavor. A ham done this way is good
either for hot or cold.
Cost — A 16 pound ham at 12Jc
$2,00. Loss by shrinkage, rind, bone,
waste 6 pounds, 10 pounds nett salea-
ble ham for $2,00 costs 20c per pound.
1 pound of ham makes from 4 to 8 plates,
or 12 sandwiches.
13— Fried Oysters.
1 dozen oysters.
1 cup cracker-meal or crumbs.
■J cup milk batter.
Lard to fry.
Lemon to garnish✪ Fried Oysters.
Spread the oysters on a clean napkin
and wipe them dry.
Mix in a small bowl 2 rounded table-
spoons flour with 6 tablespoons milk,
gradually free from lumps and like
cream. Be particular to measure; and
use milk because it takes on a finer color
in frying than if water is used . Dip the
oysters into the batter then into the
cracker-meal or bread crumbs and let
them lie well covered for a while. If so
preferred double bread them by dipping
the second time in the batter and then
in the cracker-meal again.
Fry in hot lard about 3 or 4 minutes
or until brown. Drain in a strainer,
serve heaped in a hot dish and quarters
of lemon at each end.
14 — Fried Oysters in Haste.
Where there is not time to dry the
oysters take
6 tablespoons cracker-meal.
2 large tablespoons flour.
Some oyster liquor in a small pan✪ Fried Oysters in Haste.
Mix the cracker-meal and flour thor-
oughly together dry. Dip the oysters
out of their own liquor into the meal, out
of the meal into the extra pan of oyster
liquor and out of that into the meal again.
Do not rub the oysters as the bread-
ing will not stick a second time, but preea
them in singly. Fry brown in 3 or 4
minutes, garnish with parsley and lemon.
Page 9 · 4 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
In the morning when preparing breakfast and dinner, get the soup pieces of meat together. After dinner as soon as possible set the boiler full of these pieces and the complement of water on the range and let it slowly simmer as long as there is a fire at night. Then the last thing at night, if warm weather, strain off the stock and set in a cool place till morning. But if cold weather and the stock cannot spoil in the boiler during the night it will be better to leave it and draw it off quite clear before the morning fire is started undej it.
Good soup can be made by setting the prepared boiler on early in the morning and drawing off the stock at about 11 o'clock, but it is not the best way for obvious reasons.
Cost of material — rough beef at 5, bones at 2, vegetables etc, 5, 12c per pound gall.
11— Cold Baked Ham.
Scrape and carefully shave off the outside of a ham and saw off the rank end of the knuckle bone. It is an improvement to soak the ham in water 12 hours before cooking.
Boil it in the salt meat boiler from 2J to 3^ hours, according to size. Take out, remove the rind, trim a little and bake it brown and shining — about -J hour.
12— Roast Ham Bread-crumbed.
Boil and trim the ham as heretofore directed. Mix 3 cupfals of the sifted crumbs of dried and crushed bread with 1 cupful of grated cheese. Brown the ham in the oven only very slightly, take it out and press upon it all the bread crumb mixture that can be made to stick. Put back in the pan and brown it in the oven carefully all over
alike, basting the dry places with a little clear fat from the pan. The cheese mixed with the crumbs acts as a cement for the coating, gives a rich color and a good flavor. A ham done this way is good either for hot or cold.
Cost — A 16 pound ham at 12Jc $2,00. Loss by shrinkage, rind, bone, waste 6 pounds, 10 pounds nett saleable ham for $2,00 costs 20c per pound. 1 pound of ham makes from 4 to 8 plates, or 12 sandwiches.
13— Fried Oysters.
1 dozen oysters.
1 cup cracker-meal or crumbs.
■J cup milk batter.
Lard to fry.
Lemon to garnish.
Spread the oysters on a clean napkin and wipe them dry.
Mix in a small bowl 2 rounded tablespoons flour with 6 tablespoons milk, gradually free from lumps and like cream. Be particular to measure; and use milk because it takes on a finer color in frying than if water is used . Dip the oysters into the batter then into the cracker-meal or bread crumbs and let them lie well covered for a while. If so preferred double bread them by dipping the second time in the batter and then in the cracker-meal again.
Fry in hot lard about 3 or 4 minutes or until brown. Drain in a strainer, serve heaped in a hot dish and quarters of lemon at each end.
14 — Fried Oysters in Haste.
Where there is not time to dry the oysters take
6 tablespoons cracker-meal.
2 large tablespoons flour.
Some oyster liquor in a small pan.
Mix the cracker-meal and flour thoroughly together dry. Dip the oysters out of their own liquor into the meal, out of the meal into the extra pan of oyster liquor and out of that into the meal again. Do not rub the oysters as the bread-
ing will not stick a second time, but press them in singly. Fry brown in 3 or 4 minutes, garnish with parsley and lemon.
Records on this page
Cold Baked HamRoast Ham Bread-CrumbedFried OystersFried Oysters in Haste