Procure a thick steak off the round of beef or veal, wash it clean ;
make three or four incisions, in which place small cloves or garlic (this
may be omitted if disagreeable to the taste) ; sprinkle with salt, pepper,
and one tablespoonful of vinegar ; let it stand half an hour ; have ready
hot, a flat saucepan, large enough for the meat to lie in flat ; spread sweet
lard on both sides of the steak ; sprinkle it thickly with flour and fry
under cover (to preserve the odor), to a light brown color on both sides.
Slice four silver-skin onions, chop fine a little parsley, thyme, sage, or
other fine herbs, and place them on the meat ; add a clove, a spice or
two and one or two leaves of laurer (sweet laurel). Cover the whole
with cold water✪ Steak Sinolaise, put on the lid and let this stew simmer slowly over a
slow fire until it forms a rich, thick gravy. Serve hot, with plain boiled
rice, and you will have a dinner — a feast — fit for a prince or a peasant,
at a small cost.
ELEPHANT ON TOAST.
Take cold meat and put it on the fire in the stew-pan with a little
water. When tender, take it up and mince very fine ; then put it back
and flavor with pepper and salt. Make some toast, butter each slice✪ Elephant on Toast,
and spread the mince over each piece, then pour the gravy over it.
Serve very hot.
FROGS AND TOMATOES.
Put the frog legs in boiling water ; take them out and place them in
cold water; prepare tomatoes as for a sauce; put in a frying-pan
the frog-legs, with a piece of butter✪ Frogs and Tomatoes, and fry them gently. Serve the
legs, nicely arranged in the tomato sauce. Garnish with toast, cut in
lozenges.
BROILED HAM.
Cut large slices, remove most of the fat ; broil over a hot fire, turn-
ing often until both sides are well done ; lay on a platter, spread with
butter, and serve at once. "
BOILED HAM.
Wash the ham thoroughly and let it soak in plenty of water, mixed
with one pint of yeast, over night ; boil fresh water, add one pint of
yeast✪ Boiled Ham, and put in the ham to boil slowly. A wisp of new hay put into
the bottom of the kettle mellows the taste, and keeps it from being
burned.
HAM. 527
BAKED HAM.
As a ham for baking should be well soaked, let it remain in water
for at least twelve hours. Wipe it dry, trim away any rusty places
underneath, and cover it with a common crust, taking care that this is of
sufficient thickness all over to keep the gravy in ; place in a moderately
heated oven and bake for nearly four hours✪ Baked Ham. Take off the crust and
skin, and cover with raspings the same as for boiled ham, and garnish
the knuckle with a paper frill. This method of cooking a ham is by
many persons considered far superior to boiling it, as it cuts fuller of
gravy, and has a finer flavor, besides keeping good a much longer time.
GLAZED HAM.
Soak and boil a ham twenty minutes to the pound, and let it get
almost cold in the water ; skin it neatly and coat with a paste made of
a cup of cracker crumbs, one of milk, two beaten eggs, and seasoned
with pepper✪ Glazed Ham. Set the ham in the oven until the glazing is browned
moistening now and then with a few spoonfuls of cream. Wind frilled
paper about the shank and garnish with pastry.
HAM BALLS.
Chop fine cold cooked ham ; add an egg for each person and a little
flour✪ Ham Balls ; beat together and make into balls ; fry brown in hot butter.
HAM OMELET. ✪ Ham Omelet
Page 440 · 9 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
Procure a thick steak off the round of beef or veal, wash it clean ; make three or four incisions, in which place small cloves or garlic (this may be omitted if disagreeable to the taste) ; sprinkle with salt, pepper, and one tablespoonful of vinegar ; let it stand half an hour ; have ready hot, a flat saucepan, large enough for the meat to lie in flat ; spread sweet lard on both sides of the steak ; sprinkle it thickly with flour and fry under cover (to preserve the odor), to a light brown color on both sides. Slice four silver-skin onions, chop fine a little parsley, thyme, sage, or other fine herbs, and place them on the meat ; add a clove, a spice or two and one or two leaves of laurel (sweet laurel). Cover the whole with cold water, put on the lid and let this stew simmer slowly over a slow fire until it forms a rich, thick gravy. Serve hot, with plain boiled rice, and you will have a dinner — a feast — fit for a prince or a peasant, at a small cost.
ELEPHANT ON TOAST.
Take cold meat and put it on the fire in the stew-pan with a little water. When tender, take it up and mince very fine ; then put it back and flavor with pepper and salt. Make some toast, butter each slice, and spread the mince over each piece, then pour the gravy over it. Serve very hot.
FROGS AND TOMATOES.
Put the frog legs in boiling water ; take them out and place them in cold water; prepare tomatoes as for a sauce; put in a frying-pan the frog-legs, with a piece of butter, and fry them gently. Serve the legs, nicely arranged in the tomato sauce. Garnish with toast, cut in lozenges.
BROILED HAM.
Cut large slices, remove most of the fat ; broil over a hot fire, turning often until both sides are well done ; lay on a platter, spread with butter, and serve at once. "
BOILED HAM.
Wash the ham thoroughly and let it soak in plenty of water, mixed with one pint of yeast, over night ; boil fresh water, add one pint of yeast, and put in the ham to boil slowly. A wisp of new hay put into the bottom of the kettle mellows the taste, and keeps it from being burned.
HAM. 527
BAKED HAM.
As a ham for baking should be well soaked, let it remain in water for at least twelve hours. Wipe it dry, trim away any rusty places underneath, and cover it with a common crust, taking care that this is of sufficient thickness all over to keep the gravy in ; place in a moderately heated oven and bake for nearly four hours. Take off the crust and skin, and cover with raspings the same as for boiled ham, and garnish the knuckle with a paper frill. This method of cooking a ham is by many persons considered far superior to boiling it, as it cuts fuller of gravy, and has a finer flavor, besides keeping good a much longer time.
GLAZED HAM.
Soak and boil a ham twenty minutes to the pound, and let it get almost cold in the water ; skin it neatly and coat with a paste made of a cup of cracker crumbs, one of milk, two beaten eggs, and seasoned with pepper. Set the ham in the oven until the glazing is browned moistening now and then with a few spoonfuls of cream. Wind frilled paper about the shank and garnish with pastry.
HAM BALLS.
Chop fine cold cooked ham ; add an egg for each person and a little flour ; beat together and make into balls ; fry brown in hot butter.
HAM OMELET.
Records on this page
Escalloped MeatSteak SinolaiseElephant on ToastFrogs and TomatoesBoiled HamBaked HamGlazed HamHam BallsHam Omelet