European and American cuisine

Sausages, Fried. — Put 2 pounds sausages in a saucepan, cover with boiling water, let stand 1 minute only ; then remove and wipe dry. Place a frying pan with 1 tablespoonful butter or lard over the fire ; as soon as hot put in the sausages, fry light brown on both sides, serve on a warm dish. Another way is to roll the sausages in flour, dip into beaten egg, roll in bread crumbs, fry in hot fat to a fine golden color, and serve. Frankfurter Sausages. — Put the sausages in a saucepan of boiling water, draw the saucepan to side of stove, and let them remain 10 minutes without boiling ; then serve. Larded Pork Tenderloin, Roasted.— Select 3 nice large pork tenderloins, wash and wipe them dry, lard each with 2 rows of fine strips of larding pork, season with 1 teaspoonful salt, ¼ teaspoonful pepper. Place in a roasting pan, add 1 onion cut into slices and 1 small sliced carrot, and pour 1 tablespoonful melted butter over each tenderloin. Place the pan in a hot oven to roast, baste well with their own gravy ; as soon as they begin to brown, add a little boiling water to keep them from burning, roasting and basting often till done, which will take about 45 minutes. When done, lay the tenderloins on a warm dish ; add ⅛ tablespoonful cornstarch dissolved in 1 gill of cold water to the gravy, stir and cook 2 minutes ; add sufficient boiling water to make a creamy sauce, cook a few minutes longer, then strain through a fine sieve. Pour a little of the sauce over the tenderloins, and serve the remainder in a sauce bowl. Garnish the tenderloins with a border of red cabbage à l'allemande and potatoes tortonia, or plain boiled potatoes. Tenderloin à la Jardiniére. — Prepare and roast 3 tenderloins as in foregoing recipe. Cut 2 medium-sized well-cleaned carrots into slices, lay 4 slices over one another, and cut them into fine strips like straws ; place these in a saucepan, cover with boiling water, add ½ tablespoonful sugar ; place the saucepan over the fire, and cook till tender and nearly dry. Open a can of French peas, drain in a colander, and rinse with cold water; plplace them in a sauce-pan over the fire, barely covered with boiling water, add 1 teaspoonful sugar, and cook 10 minutes ; then add them to the carrots, add 1 even teaspoonful salt, cook 3 minutes. Mix 1 tablespoonful butter with 1 teaspoonful cornstarch, add it to the peas and carrots, cook and stir 3 minutes ; then add 1 tablespoonful fine-chopped parsley ; instantly remove from the fire, lay the tenderloins on a warm dish, and arrange the vegetables in a circle around the dish. Or arrange in clusters around the dish 1 pint of cooked carrot balls, 1 pint of cooked Parisienne potatoes, ⅛ pint small cooked white onions, and ⅛ pint of cooked green peas.