Twentieth century home cook book

Brown together in the hot pan the butter, onion, pepper and salt; stir in the lamb and curry powder; stir well and add the cream; boil and serve with rice if possible. LAMB WITH TOMATO (Both). One pint of lamb stock. One-half pint of canned tomato, chopped fine. One pint of cold lamb, cut in dice. One tablespoonful of butter. One teaspoonful of onion juice. White pepper and salt. Boil the stock, then add the butter, tabasco if convenient, pepper, salt, onion and tomato; boil and then put in the lamb, and simmer a few minutes. LAMB CHOPS (Blazer). Small lamb chops. Butter. Salt. Rub inside of chafing dish with butter. Let it get very hot, so it will at once sear the chops and prevent the escape of the juices. Turn them often while cooking. FRICASSEE OF DRIED BEEF (Both). One cup of beef finely chopped. One tablespoonful of butter. Two eggs. One-half pint of milk. Melt the butter in the milk. Add the beef, and cook five minutes, then put in the beaten eggs, slowly, and stir until the sauce is thick. Serve on toast. DRIED BEEF (Both). One-half pound of dried beef. Two tablespoonfuls of butter. One-half pint of milk. One tablespoonful of flour. One egg. Put the butter in the chafing dish and add the beef. Fry until brown, then add the milk. Cream the flour with a little cold milk, then stir it in. Add one egg. Serve on toast. CALF'S LIVER AND BACON (Blazer). Bacon. Liver. Flour and pepper. The bacon and liver should be cut in thin slices. Put the bacon into the chafing dish. When the fat is cooked out draw the bacon to one side. After rolling in flour and peppering, put in the liver and cook until brown and tender, turning often. Serve a slice of bacon with each piece of liver. DEVILED MEAT (Blazer). Cold rare beef, or underdone mutton, or wings, drumsticks and sidebones of roast turkey, or large chicken may be used. One tablespoonful of butter. One teaspoonful of vinegar and one of Worcestershire sauce. One-half teaspoonful of made mustard, and a pinch of cayenne. Make a sauce of the butter, vinegar, Worcestershire sauce, mustard and cayenne. Mix these thoroughly. Make cuts in the meat with a knife and rub this sauce into them. Rub the chafing dish with a little butter, heat it and grill the meat. Serve hot. ^ ROAST BEEF CHAUFFE (Both). Small slices of cold roast beef. One tablespoonful of butter. Three tablespoonfuls of jelly, a dash of cayenne or paprika, a little salt, and glass of sherry or Madeira. Put the butter into the chafing dish, and when melted add the jelly, cayenne or paprika, salt and sherry or Madeira. Then add the beef, and serve when smoking hot. VEAL WITH ASPARAGUS TIPS (Both). Two cups very tender veal, roast or stewed. One cup of cooked asparagus tips. One tablespoonful of butter. Yolks of two hard-boiled eggs. One-half pint of milk. Salt. White pepper. Rub the yolks and butter to a paste, and heat it with the milk in the chafing dish, stirring until thoroughly blended. Put in the veal and asparagus, with salt and pepper, and cook five minutes. BROILED SWEETBREADS (Blazer). One pair sweetbreads. One tablespoonful butter. Salt and white pepper. Parboil sweetbreads which have stood one hour in ice water. Cut them lengthwise, trim, sprinkle with salt and pepper, dip in melted butter, lay in hot blazer; cook a delicate brown. SWEETBREADS WITH PEAS (Both). Can of peas. Three small sweetbreads. One teaspoonful of butter. One-half pint of stock broth. Celery leaf. Salt. White pepper. Onehalf teaspoonful brown flour.