until it is tender, then serve it with the cream onion sauce.
A fowl boiled very gently for about four hours, or until it
is tender, and sensed with cream onion sauce, makes an
economical and palatable dish. The chicken or fowl may
be boiled until nearly tender enough to serve, then taken
from the broth, put into a saucepan with the onion sauce,
and the cooking finished in this way.
CREAM ONION SAUCE.
Peel and slice a pint of onions, put them over the fire in
a clean saucepan with enough milk to cover them, and stew
them until tender ; when the onions are tender, beat them
to a pulp with a fork, add to them a palatable seasoning of
salt and white pepper ; add sufficient milk to form a sauce
of the consistency of cream, and a heaping tablespoonful of
butter✪ Cream Onion Sauce ; use this sauce with boiled chicken.
HOW TO PRESERVE BAKED AND ROASTED MEATS.
At changing seasons, when the temperature is so variable,
the keeping of meat becomes an important question to the
housekeeper. There can be no better method than that em-
ployed by the old Pennsylvania Dutch housewives, when an
animal was killed on the farm. After the portions of carcass
suitable for salting were selected, and those chosen for imme-
diate use set aside, the remainder was cut up in joints of
available size, and either baked or roasted to the desired
point, — rare, medium rare, or well done ; stone jars or
wooden tubs were selected to correspond with the size of the
joints, a margin of about two inches in all directions being
allowed. While the joints were being cooked, a large kettle
of lard or drippings was melted. When the carcass was of
pork, lard was made from the leaf; when of any other meat,
the suet was rendered. When the joints were cooked, each
one was put into its jar or firkin, with a reversed plate in the
REMOVES {RELEV£s). 343
bottom to keep the meat from resting against it, and then
the hot fat was poured around and over the meat ; when the
fat cools, it entirely excludes the air, and if the jars are cov-
ered and kept in a cool place, the meat will keep for several
months. When required for use, the meat is to be taken
out of the fat, and quickly heated and served. The fat can
then be clarified by melting it, in a kettle of water, and allow-
ing it to cool in a. cake on the surface of the water ; when
the fat is cold, the sediment of the under side of the cake
can be scraped off, and the lard or dripping will then be
ready to use. The fat does not need clarifying if care is
taken to separate from the rest that portion which has imme-
diately surrounded the meat ; this brown part of the fat can
be used in making gravy for the meat.
CHAPTER VII.
ROASTS (R6tis).
Page 188 · 1 recipe record 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
until it is tender, then serve it with the cream onion sauce. A fowl boiled very gently for about four hours, or until it is tender, and served with cream onion sauce, makes an economical and palatable dish. The chicken or fowl may be boiled until nearly tender enough to serve, then taken from the broth, put into a saucepan with the onion sauce, and the cooking finished in this way.
CREAM ONION SAUCE.
Peel and slice a pint of onions, put them over the fire in a clean saucepan with enough milk to cover them, and stew them until tender ; when the onions are tender, beat them to a pulp with a fork, add to them a palatable seasoning of salt and white pepper ; add sufficient milk to form a sauce of the consistency of cream, and a heaping tablespoonful of butter ; use this sauce with boiled chicken.
HOW TO PRESERVE BAKED AND ROASTED MEATS.
At changing seasons, when the temperature is so variable, the keeping of meat becomes an important question to the housekeeper. There can be no better method than that employed by the old Pennsylvania Dutch housewives, when an animal was killed on the farm. After the portions of carcass suitable for salting were selected, and those chosen for immediate use set aside, the remainder was cut up in joints of available size, and either baked or roasted to the desired point, — rare, medium rare, or well done ; stone jars or wooden tubs were selected to correspond with the size of the joints, a margin of about two inches in all directions being allowed. While the joints were being cooked, a large kettle of lard or drippings was melted. When the carcass was of pork, lard was made from the leaf; when of any other meat, the suet was rendered. When the joints were cooked, each one was put into its jar or firkin, with a reversed plate in the
REMOVES (RELEVES). 343
bottom to keep the meat from resting against it, and then the hot fat was poured around and over the meat ; when the fat cools, it entirely excludes the air, and if the jars are covered and kept in a cool place, the meat will keep for several months. When required for use, the meat is to be taken out of the fat, and quickly heated and served. The fat can then be clarified by melting it, in a kettle of water, and allowing it to cool in a. cake on the surface of the water ; when the fat is cold, the sediment of the under side of the cake can be scraped off, and the lard or dripping will then be ready to use. The fat does not need clarifying if care is taken to separate from the rest that portion which has immediately surrounded the meat ; this brown part of the fat can be used in making gravy for the meat.
Records on this page
Cream Onion Sauce