10 THE Dominion Coox Boox.
the quicker meat is fried the tenderer it is. According to what
is to be fried, put little or much fat in the pan, fish and pan-
cakes require a considerable quantity. The fat must always
boil before putting the meat into it; if not it coddles. For
veal cutlets a little butter is best and most economical, as it
helps to make the gravy; but even this expense may be
dispensed with, if incompatible with the income of the family,
and yet the cutlets be well cooked. Most have a few slices of
bacon with either cutlets or liver; the fat from this, if the bacon
be not rank, will do very nicely; and if the meat be well
flavored and fried quickly, and some nice gravy made to it, few
persons would know the difference. Some like thickened anc
some plain gravy to these fried meats; some a large quantity,
others very little ; all these must be accommodated. To make
these gravies, have ready a little burnt sugar to brown with ;
empty the pan of the fat, if it be, as is most likely, too rank to
use ; put some warm water, as much as you wish to inake, in
the pan; mix very smoothly sufficient flour and water to
thicken it to taste; into this put as much butter as you like to
use (a little will do, and more will make it richer) ; pepper and
salt it sufficiently ; stir it very smoothly into the pan, while the
water is only warm ; stir it well until it boils, and brown it with
the burnt sugar to your taste. This will be a cheap and very
nice gravy for all fried meats ; and where meat is short, chil- —
dren are very fond of such over potatoes, haricot beans, or
even bread in their plates ; and not being too rich or greasy it
will not disagree with them. Care must be taken after the
gravy is boiled not to let it boil fast for any length of time, as
all thickened gravies, hashes, etc., boil away very fast and dry
up ; neither must it stand still in the pan; a whitish scum then
settles on the top and spoils the appearance of it. On the |
plainest and humblest table, dishes may as well look inviting.
N. B.—For all frying purposes be particular that the pan is
thoroughly hot before using.
“tl SOUPS = fem
1. Crowdie, or Scotch Soup—lIngredients—z gallons of liquor
from meat, %4 pint of oatmeal, 2 onions, salt and pepper✪ Crowdie, or Scotch Soup.
Any kind of liquor, either salt or fresh ; remove all fat from
it, and putinastewpan. Mix the oatmeal with a quarter of a pint
of the liquor, into a smooth paste; chop the onions as finely
as possible, and put them into the paste, add salt and pepper
to taste. Allow the liquor to boil before stirring in the paste,
boil twenty minutes, stirring occasionally to prevent it getting
lumpy. N.B—Salt to be omitted if salt liquor is used.
2. Macaroni Soup—Ingredients 5 cts. worth of bones, 1 tablespoon-
ful of salt and peppercorns, 1 good sized turnip and 4 leeks, 2
carrots, 4 onions, 2 cloves, 1 blade of mace, 1 bunch of herbs, i.e.
marjoram, thyme, lemon-thyme and parsley, % lb. of macaroni.
Time required about two and one half hours. Break up the
bones and put them into a stewpan with cold water enough to
cover them and one quart more. When on the point of boiling put
in a tablespoonful of salt to help the scum to rise, then take the
-turnip, peel it and cut it in quarters ; then take two carrots, wash
and scrape them ; take also four leeks, wash and shred them up
finely ; nowtake four onions, peel them and stick two cloves into
them ; then skim the soup well and put in the vegetables, adda
blade of mace and a teaspoonful of peppercorns✪ Macaroni Soup, then allow soup
to simmer gently for two and one-half hours, then take one-
- quarter pound of macaroni, wash and put in a stewpan with plenty
of cold water and alittle salt. Allow it to boil until tender, then
strain off the water and pour some cold water on, to wash the
macaroni again ; then cut in small pieces and it is ready for the
~ soup. When the soup is Teady for use strain it over the
Page 2 · 3 recipe records on this page
Presented as published in 1899. 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
10 THE Dominion Coox Boox. the quicker meat is fried the tenderer it is. According to what is to be fried, put little or much fat in the pan, fish and pancakes require a considerable quantity. The fat must always boil before putting the meat into it; if not it coddles. For veal cutlets a little butter is best and most economical, as it helps to make the gravy; but even this expense may be dispensed with, if incompatible with the income of the family, and yet the cutlets be well cooked. Most have a few slices of bacon with either cutlets or liver; the fat from this, if the bacon be not rank, will do very nicely; and if the meat be well flavored and fried quickly, and some nice gravy made to it, few persons would know the difference. Some like thickened and some plain gravy to these fried meats; some a large quantity, others very little ; all these must be accommodated. To make these gravies, have ready a little burnt sugar to brown with ; empty the pan of the fat, if it be, as is most likely, too rank to use ; put some warm water, as much as you wish to inake, in the pan; mix very smoothly sufficient flour and water to thicken it to taste; into this put as much butter as you like to use (a little will do, and more will make it richer) ; pepper and salt it sufficiently ; stir it very smoothly into the pan, while the water is only warm ; stir it well until it boils, and brown it with the burnt sugar to your taste. This will be a cheap and very nice gravy for all fried meats ; and where meat is short, children are very fond of such over potatoes, haricot beans, or even bread in their plates ; and not being too rich or greasy it will not disagree with them. Care must be taken after the gravy is boiled not to let it boil fast for any length of time, as all thickened gravies, hashes, etc., boil away very fast and dry up ; neither must it stand still in the pan; a whitish scum then settles on the top and spoils the appearance of it. On the | plainest and humblest table, dishes may as well look inviting.
N.B.—For all frying purposes be particular that the pan is thoroughly hot before using.
“tl SOUPS
1. Crowdie, or Scotch Soup—lIngredients—2 gallons of liquor from meat, %4 pint of oatmeal, 2 onions, salt and pepper.
Any kind of liquor, either salt or fresh ; remove all fat from it, and putinastewpan. Mix the oatmeal with a quarter of a pint of the liquor, into a smooth paste; chop the onions as finely as possible, and put them into the paste, add salt and pepper to taste. Allow the liquor to boil before stirring in the paste, boil twenty minutes, stirring occasionally to prevent it getting lumpy. N.B—Salt to be omitted if salt liquor is used.
2. Macaroni Soup—Ingredients 5 cts. worth of bones, 1 tablespoonful of salt and peppercorns, 1 good sized turnip and 4 leeks, 2 carrots, 4 onions, 2 cloves, 1 blade of mace, 1 bunch of herbs, i.e., marjoram, thyme, lemon-thyme and parsley, % lb. of macaroni.
Time required about two and one half hours. Break up the bones and put them into a stewpan with cold water enough to cover them and one quart more. When on the point of boiling put in a tablespoonful of salt to help the scum to rise, then take the -turnip, peel it and cut it in quarters ; then take two carrots, wash and scrape them ; take also four leeks, wash and shred them up finely ; nowtake four onions, peel them and stick two cloves into them ; then skim the soup well and put in the vegetables, adda blade of mace and a teaspoonful of peppercorns, then allow soup to simmer gently for two and one-half hours, then take one-quarter pound of macaroni, wash and put in a stewpan with plenty of cold water and alittle salt. Allow it to boil until tender, then strain off the water and pour some cold water on, to wash the macaroni again ; then cut in small pieces and it is ready for the ~ soup. When the soup is ready for use strain it over the
Records on this page
Crowdie, or Scotch SoupMacaroni SoupSpring Vegetable Soup