FRIED BRAINS.
Soak in hot water a few minutes, when they can be cleansed readily ;
then cut into pieces ; salt" and pepper ; dip in beaten eggs ; roll in corn
meal and fry.
BRAINS WITH SAUCE.
Boil them in salt water; put in a saucepan a spoon of butter; add
flour, then water gradually until of the consistency of cream ; stir into
it the yolks of two well beaten eggs, and remove from the fire immedi-
ately ; a tablespoonful of vinegar may be added or not, as the taste die-
BEEF KIDNEY, FRIZZLED BACON. 525
tates. It should be sent to table immediately, as it is apt to thicken
if it stands any time.
BUBBLE AND SQUEAK.
Boil chop and fry, with a little butter, pepper and salt, some cabbage
and lay on it slices of fried beef, lightly fried.
FRENCH BEEF KIDNEY.
Slice the kidney rather thin, after having stripped off the skin and
removed the fat ; season it with pepper salt and grated nutmeg, and
sprinkle over it plenty of minced parsley and eschallots chopped very
small. Fry the slices over a brisk fire, and when nicely browned on
both sides stir amongst them a teaspoonful of flour, and pour in by
degrees a cup of gravy and a glass of white wine. Bring the sauce to
the point of boiling, add a morsel of fresh butter and tablespoonful
of lemon juice, and pour the whole into a hot dish garnished with fried
bread.
FRIZZLED BACON.
Steam some rice ; when done, beat up a few eggs into it and a piece
of butter. Just warm up over the fire and serve with frizzled bacon.
COLD MEAT UTILIZED.
Chop your beef very fine, then soak your bread in cold water till it is
very soft ; take it in the hands and squeeze as much of the water out
as you can, having two-thirds as much bread as meat ; mix the bread
and meat thoroughly together ; beat three eggs well and mix in ; add
salt to taste ; make in balls the size of a biscuit, and fry slowly in but-
ter or cooking fat until brown on both sides.
COLD MEAT TURNOVERS.
Make the dough as for soda biscuit ; roll thin and cut circles as large
as liked. In this put any kind of cold fresh meat or game chopped
fine and well seasoned with catsup and sweet herbs, moistened well
with melted butter and cream. Lay the meat on one side, turn Over
the other and pinch down the edges. They can be baked in the oven
or fried in hot lard, like doughnuts, and are very good, hot or cold.
Salt and pepper to the taste. These are very nice for picnics, but
should be baked, as they keep fresher than those fried in lard.
ESCALLOPED MEAT.
Take bits of cold roast or tender steak, chop fine, and season with
sage✪ Stuffed Beefsteak, pepper and salt ; prepare bread or crackers as for stuffing a tur-
key ; butter a dish (earthen baking dish is the best) ; cover the bottom
526 MEATS.
of the dish with a layer of stuffing ; add a layer of meat ; alternate the
stuffing and the meat until the dish is full ; finish with dressing ; cover the
top with small pieces of butter, and bake a nice brown. This makes a
very palatable dish, and is a nice way to use up stale bread and pieces
of meat.
STEAK SINOLAISE. ✪ Steak Sinolaise
Page 439 · 11 recipe records on this page
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
FRIED BRAINS.
Soak in hot water a few minutes, when they can be cleansed readily ; then cut into pieces ; salt and pepper ; dip in beaten eggs ; roll in corn meal and fry.
BRAINS WITH SAUCE.
Boil them in salt water; put in a saucepan a spoon of butter; add flour, then water gradually until of the consistency of cream ; stir into it the yolks of two well beaten eggs, and remove from the fire immediately ; a tablespoonful of vinegar may be added or not, as the taste dictates.
BEEF KIDNEY, FRIZZLED BACON. 525
tates. It should be sent to table immediately, as it is apt to thicken if it stands any time.
BUBBLE AND SQUEAK.
Boil chop and fry, with a little butter, pepper and salt, some cabbage and lay on it slices of fried beef, lightly fried.
FRENCH BEEF KIDNEY. Slice the kidney rather thin, after having stripped off the skin and removed the fat ; season it with pepper salt and grated nutmeg, and sprinkle over it plenty of minced parsley and eschallots chopped very small. Fry the slices over a brisk fire, and when nicely browned on both sides stir amongst them a teaspoonful of flour, and pour in by degrees a cup of gravy and a glass of white wine. Bring the sauce to the point of boiling, add a morsel of fresh butter and tablespoonful of lemon juice, and pour the whole into a hot dish garnished with fried bread.
FRIZZLED BACON.
Steam some rice ; when done, beat up a few eggs into it and a piece of butter. Just warm up over the fire and serve with frizzled bacon.
COLD MEAT UTILIZED.
Chop your beef very fine, then soak your bread in cold water till it is very soft ; take it in the hands and squeeze as much of the water out as you can, having two-thirds as much bread as meat ; mix the bread and meat thoroughly together ; beat three eggs well and mix in ; add salt to taste ; make in balls the size of a biscuit, and fry slowly in butter or cooking fat until brown on both sides.
COLD MEAT TURNOVERS.
Make the dough as for soda biscuit ; roll thin and cut circles as large as liked. In this put any kind of cold fresh meat or game chopped fine and well seasoned with catsup and sweet herbs, moistened well with melted butter and cream. Lay the meat on one side, turn Over the other and pinch down the edges. They can be baked in the oven or fried in hot lard, like doughnuts, and are very good, hot or cold. Salt and pepper to the taste. These are very nice for picnics, but should be baked, as they keep fresher than those fried in lard.
ESCALLOPED MEAT.
Take bits of cold roast or tender steak, chop fine, and season with sage, pepper and salt ; prepare bread or crackers as for stuffing a turkey ; butter a dish (earthen baking dish is the best) ; cover the bottom
of the dish with a layer of stuffing ; add a layer of meat ; alternate the stuffing and the meat until the dish is full ; finish with dressing ; cover the top with small pieces of butter, and bake a nice brown. This makes a very palatable dish, and is a nice way to use up stale bread and pieces of meat.
STEAK SINOLAISE.
Records on this page
Escalloped MeatStuffed BeefsteakFried BrainsBrains with SauceFrizzled BaconBubble and SqueakFrench Beef KidneyCold Meat UtilizedCold Meat TurnoversEscalloped MeatSteak Sinolaise