Bake about i hour, and slice quite thin. The
secret of having it slice off thin without breaking
is pressing it down very firmly in the dish before
baking.
CROQUETTES.
Cold bits of meat can be finely chopped, and,
with bread crumbs, salt and pepper added, mix
with gravy or milk✪ Croquettes, and make into balls or cro-
quettes, and delicately browned in a skillet for tea.
This same prepared meat need not be re-cooked,'
but put into a bowl, pressed with a heavy weight
for a few hours, and then sliced down like head-
cheese^ for tea — called pressed meat.
VEAL COLLOPS.
Cut part of a leg of veal into pieces 3 or 4 inches
broad, sprinkle flour on them, fry in butter until
brown and then turn in water enough to cover the
veal; when it boils take off the scum, put in 2 or 3
262 DOMESTIC GUIDE.
onions, a blade of mace, a little salt and pepper,
and stew until tender ; then take up the meat, thick-
en the gravy with flour and water mixed smoothly-
together, squeeze in the juice of a lemon, or a very
good substitute is a tea-spoonful of catsup✪ Veal Collops, and
turn the mixture over the brown collops. Garnish
with thin slices of lemon.
IRISH STEW.
Take lean mutton, potatoes and onions✪ Irish Stew. First put
in a deep kettle a layer of potatoes cut in slices
then a layer of onions, then mutton, and be sure
all the fat is cut off, then another layer of potatoes,
onions and mutton, and finish with potatoes on
top. Between each layer, sprinkle salt, pepper
and a little flour. Then put in enough water to
cook without burning. Cook 4 hours and do not
stir it up, but let it cook slowly on the top of the
stove with hot fire and it will not burn.
BOILED HAM.
Clean thoroughly before cutting for any pur-
pose. To boil, put in a kettle of cold water, boil
slowly till tender, and if intended to be eaten when
cold, let it remain in the kettle just as it was
cooked until cold.
MUTTON DINNER.
Take 3 pounds of mutton, cut in small pieces,
and put it on the stove in cold water; when half
done put in a tea-cupful of rice✪ Mutton Dinner, pepper and salt to
taste. Have water enough for soup. Make a
nice biscuit crust, cut in diamonds, and 20 min-
COOKING DIVISION. 263
utes before dinner drop them around on the top of
the soup and cover very closely, or steam if you
prefer. This with a dish of nice potato salad and
an apple pie, makes a very good though not a
stylish dinner.
PORK TENDERLOIN.
Cut the tenderloin open, stew in water until
nearly done, then with a little butter hissing in a
spider, fry to a light brown, not too hard. Have
a small piece of toast buttered for each piece of
meat, place the meat on the toast, pepper and salt,
and then throw a thin milk gravy over all. Wc
call it quail on toast, and think it a very good
substitute.
BEEF A LA MODE. ✪ Beef a la Mode
Page 88 · 5 recipe records on this page
Presented as published in 1882. 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
Bake about i hour, and slice quite thin. The secret of having it slice off thin without breaking is pressing it down very firmly in the dish before baking.
CROQUETTES.
Cold bits of meat can be finely chopped, and, with bread crumbs, salt and pepper added, mix with gravy or milk, and make into balls or croquettes, and delicately browned in a skillet for tea. This same prepared meat need not be re-cooked, but put into a bowl, pressed with a heavy weight for a few hours, and then sliced down like headcheese for tea — called pressed meat.
VEAL COLLOPS.
Cut part of a leg of veal into pieces 3 or 4 inches broad, sprinkle flour on them, fry in butter until brown and then turn in water enough to cover the veal; when it boils take off the scum, put in 2 or 3
onions, a blade of mace, a little salt and pepper, and stew until tender ; then take up the meat, thicken the gravy with flour and water mixed smoothlytogether, squeeze in the juice of a lemon, or a very good substitute is a tea-spoonful of catsup, and turn the mixture over the brown collops. Garnish with thin slices of lemon.
IRISH STEW. Take lean mutton, potatoes and onions. First put in a deep kettle a layer of potatoes cut in slices then a layer of onions, then mutton, and be sure all the fat is cut off, then another layer of potatoes, onions and mutton, and finish with potatoes on top. Between each layer, sprinkle salt, pepper and a little flour. Then put in enough water to cook without burning. Cook 4 hours and do not stir it up, but let it cook slowly on the top of the stove with hot fire and it will not burn. BOILED HAM.
Clean thoroughly before cutting for any purpose. To boil, put in a kettle of cold water, boil slowly till tender, and if intended to be eaten when cold, let it remain in the kettle just as it was cooked until cold.
MUTTON DINNER.
Take 3 pounds of mutton, cut in small pieces, and put it on the stove in cold water; when half done put in a tea-cupful of rice, pepper and salt to taste. Have water enough for soup. Make a nice biscuit crust, cut in diamonds, and 20 min-
utes before dinner drop them around on the top of the soup and cover very closely, or steam if you prefer. This with a dish of nice potato salad and an apple pie, makes a very good though not a stylish dinner.
PORK TENDERLOIN.
Cut the tenderloin open, stew in water until nearly done, then with a little butter hissing in a spider, fry to a light brown, not too hard. Have a small piece of toast buttered for each piece of meat, place the meat on the toast, pepper and salt, and then throw a thin milk gravy over all. Wc call it quail on toast, and think it a very good substitute.
BEEF A LA MODE.
Records on this page
CroquettesVeal CollopsIrish StewMutton DinnerBeef a la Mode