Put into a bowl three quarters of a pound of the bread
crumbs, pour the milk over, and allow the crumbs to soak
therein for ten minutes ; then pouring the bread crumbs
from the bowl into a towel, twist the ends of the towel in
the hands, and press from them as much of the milk as
may be.
90 MEATS.
Mix the bread crumbs with the pounded veal, season the
mixture with the mace, pepper, and nearly all of the salt ;
drop into it then the yolks of egg, and beat all together with
the finely-chopped suet.
Eoll the compound then into small balls, dipping each
into the beaten whites of egg, and then into the remaining
bread crumbs ; after which they must be thrown into hot
clarified fat and fried for ten minutes.
While the rissoles are frying, melt the butter in a small
sauce-pan; stir into it the flour, then add by degrees the
stock, stirring all until it boils, when it must be seasoned
with the salt, and allowed to cook for two minutes.
Drain the rissoles, when fried, upon a sheet of kitchen-
paper, and serve upon a hot platter with the sauce poured
around.
Beef Olives. — One and one-half pound of round steak,
four table-spoonfuls of bread crumbs, one dessert-spoonful of
parsley, one egg, one ounce of butter, one dessert-spoonful
of mushroom catchup, one dessert-spoonful of Harvey's sauce,
one half ounce of flour, six drops of caramel, one half pint
of second stock, one tea-spoonful of salt, one half tea-spoouf ul
of pepper.
Put the sprigs of parsley into cold water, wash it well,
picking the stalk from it, and then dry thoroughly by wrap-
ping it in a towel and wringing the water therefrom. Place
it upon a board, chop very finely, and mix with it the bread
crumbs. Drop into this the egg, seasoning all with the
pepper and salt, and mix the whole well together.
The fat must now be trimmed from the steak and cut into
little pieces, and the steak itself cut into squares four inches
in size.
Into each of the pieces of steak put an equal part of the
fat and bread-crumb dressing; make them into rolls, and
tie around them a piece of twine.
Heat the butter now in a sauce-pan, and brown the rolls
therein.
While the rolls are browning, put the flour into a bowl,
FRICASSEE OF SWEET-BREADS. 91
and make it smooth with a table-spoonful of stock; and
when smooth add to it the catchup, caramel, and Harvey's
sauce ; after which the remaining stock should be put in cold,
and pour all over the browned olive-rolls, stirring until the
liquid boils.
"When boiling, skim, and then covering the sauce-pan,
allow the whole to simmer slowly for an hour and a half.
At the end of this time take up the olives, and cutting
the strings therefrom, pour over them the gravy from the
pan.
Fricassee of Sweet-Breads. — One pair of sweet-breads,
two ounces of butter, one half ounce of flour, one egg, two
table-spoonfuls of cream, one tea-cupful of white stock, one
dessert-spoonful of chopped parsley, one salt-spoonful of
grated nutmeg, one half tea-spoonful of salt, one half salt-
spoonful of pepper.
Let the sweet-breads lie for an hour in iced water, pre-
paratory to cooking ; at the end of which they should be put.
into a sauce-pan, covered with cold water, and placed over
the fire, where, when boiling, they should be left for five
minutes. ✪ Beef Olives
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Presented as published in 1886. 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
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Put into a bowl three quarters of a pound of the bread
crumbs, pour the milk over, and allow the crumbs to soak
therein for ten minutes ; then pouring the bread crumbs
from the bowl into a towel, twist the ends of the towel in
the hands, and press from them as much of the milk as
may be.
90 MEATS.
Mix the bread crumbs with the pounded veal, season the
mixture with the mace, pepper, and nearly all of the salt ;
drop into it then the yolks of egg, and beat all together with
the finely-chopped suet.
Eoll the compound then into small balls, dipping each
into the beaten whites of egg, and then into the remaining
bread crumbs ; after which they must be thrown into hot
clarified fat and fried for ten minutes.
While the rissoles are frying, melt the butter in a small
sauce-pan; stir into it the flour, then add by degrees the
stock, stirring all until it boils, when it must be seasoned
with the salt, and allowed to cook for two minutes.
Drain the rissoles, when fried, upon a sheet of kitchen-
paper, and serve upon a hot platter with the sauce poured
around.
Beef Olives. — One and one-half pound of round steak,
four table-spoonfuls of bread crumbs, one dessert-spoonful of
parsley, one egg, one ounce of butter, one dessert-spoonful
of mushroom catchup, one dessert-spoonful of Harvey's sauce,
one half ounce of flour, six drops of caramel, one half pint
of second stock, one tea-spoonful of salt, one half tea-spoouf ul
of pepper.
Put the sprigs of parsley into cold water, wash it well,
picking the stalk from it, and then dry thoroughly by wrap-
ping it in a towel and wringing the water therefrom. Place
it upon a board, chop very finely, and mix with it the bread
crumbs. Drop into this the egg, seasoning all with the
pepper and salt, and mix the whole well together.
The fat must now be trimmed from the steak and cut into
little pieces, and the steak itself cut into squares four inches
in size.
Into each of the pieces of steak put an equal part of the
fat and bread-crumb dressing; make them into rolls, and
tie around them a piece of twine.
Heat the butter now in a sauce-pan, and brown the rolls
therein.
While the rolls are browning, put the flour into a bowl,
FRICASSEE OF SWEET-BREADS. 91
and make it smooth with a table-spoonful of stock; and
when smooth add to it the catchup, caramel, and Harvey's
sauce ; after which the remaining stock should be put in cold,
and pour all over the browned olive-rolls, stirring until the
liquid boils.
"When boiling, skim, and then covering the sauce-pan,
allow the whole to simmer slowly for an hour and a half.
At the end of this time take up the olives, and cutting
the strings therefrom, pour over them the gravy from the
pan.
Fricassee of Sweet-Breads. — One pair of sweet-breads,
two ounces of butter, one half ounce of flour, one egg, two
table-spoonfuls of cream, one tea-cupful of white stock, one
dessert-spoonful of chopped parsley, one salt-spoonful of
grated nutmeg, one half tea-spoonful of salt, one half salt-
spoonful of pepper.
Let the sweet-breads lie for an hour in iced water, pre-
paratory to cooking ; at the end of which they should be put.
into a sauce-pan, covered with cold water, and placed over
the fire, where, when boiling, they should be left for five
minutes.