brown in the smoking-hot fat. When the croquettes are
done, take them out of the fat with a skimmer, lay them on
brown paper for a moment to free them from grease, and
then arrange them as shown in the accompanying illustra-
tion, and.serve them hot.
The shaping of the croquettes requires a very light, deft
touch, because, to be good, they should be very soft. A
little practice will enable any careful person to make them
successfully.
SIDE-DISHES {ENTH^ES). 3O9
TURKEY-HASH.
Remove the skin and bone from cold roast turkey, and
chop it rather fine ; put with the meat any cold stuffing
and gravy on hand, or hot water enough to moisten it, and
a palatable seasoning of salt, pepper, and any powdered
herb except sage ; put two tablespoonfuls of butter into a
frying-pan, put in the hash, set the pan over the fire, and
slir the hash until it is very hot. Just before the hash is
done, poach three or four eggs✪ Turkey Hash by breaking them into boil-
ing salted water ; as soon as the hash is taken up, put the
poached eggs on it, and serve it at once. The turkey-hash
may be served without the poached eggs.
STEWED OR POTTED PIGEONS.
Carefully pluck half a dozen pigeons ; singe them, wipe
them with a wet towel, and cut off the head and feet ; in
drawing them, take care not to break the entrails, and save
the hearts, livers, and gizzards ; put two tablespoonfuls of
butter in a saucepan, let it get smoking hot, then put in
the pigeons, and brown them ; when they are brown, dust
over them a tablespoonful of dry flour, and move them
about until the flour is brown ; then cover them with boil-
ing water, season them palatably with salt and pepper, and
simmer them gently until they are tender. Meantime, shell
enough very young green pease to fill a pint-measure✪ Stewed or Potted Pigeons ; if the
pods of the pease are not clean, wash them before shelling,
but do not wash the shelled pease. When the pigeons are
tender, put the pease with them, and continue to cook them
until the pease are just tender ; then serve the pigeons in
a deep platter, with the pease under them.
Or, simply stew the pigeons until tender, and serve them
without the pease. The pigeons may be stuffed with any
good forcemeat before they are cooked. Sometimes they
3IO PRACTICAL AMERICAN COOKERY.
are tied up in thin slices of salt pork or bacon before
they are stewed, the bacon being served with them. The
gravy in which they are cooked is served with them.
SqVAB-PIE.
Make a good pastry according to any of the recipes
already given, and line a deep earthen dish with it ; cut a
pound of the breast of tender veal in slices half an inch
thick, after first taking out the bones, and put a layer of
the meat around the sides and on the bottom of the dish ;
carefully pluck six squabs, cut off the heads and feet, singe
and draw them, and wipe them with a wet towel ; chop the
livers and gizzards fine, with an equal weight of fat salt pork
or bacon ; add to them then an equal measure of fine bread-
crumbs, one raw egg, and a palatable seasoning of salt and
pepper, and use this forcemeat to stuff the squabs ; lay them
in the dish prepared as directed above, and put over them the
rest of the sliced veal ; put over the fire in a frying-pan a
dessertspoonful each of flour and butter, stir them until they
are brown, then stir with them a cupful and a half of boil-
ing water and a palatable seasoning of salt and ✪ Squab Pie
Page 172 · 4 recipe records on this page
Presented as published in 1885. 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
brown in the smoking-hot fat. When the croquettes are done, take them out of the fat with a skimmer, lay them on brown paper for a moment to free them from grease, and then arrange them as shown in the accompanying illustration, and.serve them hot.
The shaping of the croquettes requires a very light, deft touch, because, to be good, they should be very soft. A little practice will enable any careful person to make them successfully.
SIDE-DISHES {ENTH^ES). 3O9
TURKEY-HASH.
Remove the skin and bone from cold roast turkey, and chop it rather fine ; put with the meat any cold stuffing and gravy on hand, or hot water enough to moisten it, and a palatable seasoning of salt, pepper, and any powdered herb except sage ; put two tablespoonfuls of butter into a frying-pan, put in the hash, set the pan over the fire, and slir the hash until it is very hot. Just before the hash is done, poach three or four eggs by breaking them into boiling salted water ; as soon as the hash is taken up, put the poached eggs on it, and serve it at once. The turkey-hash may be served without the poached eggs.
STEWED OR POTTED PIGEONS.
Carefully pluck half a dozen pigeons ; singe them, wipe them with a wet towel, and cut off the head and feet ; in drawing them, take care not to break the entrails, and save the hearts, livers, and gizzards ; put two tablespoonfuls of butter in a saucepan, let it get smoking hot, then put in the pigeons, and brown them ; when they are brown, dust over them a tablespoonful of dry flour, and move them about until the flour is brown ; then cover them with boiling water, season them palatably with salt and pepper, and simmer them gently until they are tender. Meantime, shell enough very young green pease to fill a pint-measure ; if the pods of the pease are not clean, wash them before shelling, but do not wash the shelled pease. When the pigeons are tender, put the pease with them, and continue to cook them until the pease are just tender ; then serve the pigeons in a deep platter, with the pease under them.
Or, simply stew the pigeons until tender, and serve them without the pease. The pigeons may be stuffed with any good forcemeat before they are cooked. Sometimes they
are tied up in thin slices of salt pork or bacon before they are stewed, the bacon being served with them. The gravy in which they are cooked is served with them.
SQUAB-PIE.
Make a good pastry according to any of the recipes already given, and line a deep earthen dish with it ; cut a pound of the breast of tender veal in slices half an inch thick, after first taking out the bones, and put a layer of the meat around the sides and on the bottom of the dish ; carefully pluck six squabs, cut off the heads and feet, singe and draw them, and wipe them with a wet towel ; chop the livers and gizzards fine, with an equal weight of fat salt pork or bacon ; add to them then an equal measure of fine breadcrumbs, one raw egg, and a palatable seasoning of salt and pepper, and use this forcemeat to stuff the squabs ; lay them in the dish prepared as directed above, and put over them the rest of the sliced veal ; put over the fire in a frying-pan a dessertspoonful each of flour and butter, stir them until they are brown, then stir with them a cupful and a half of boiling water and a palatable seasoning of salt and
Records on this page
Turkey HashTurkey Hash with Poached EggsStewed or Potted PigeonsSquab Pie