Remove the bones from a rib roast and skewer the meat into a round shape ; dredge with flour and set, on a rack in
dripping pan, into a hot oven. When the outside of the meat is seared over, add a little drippmgs melted in hot water ;
reduce the temperature of the oven and bake, (weight from six to eight pounds) from sixty to ninetv minutes. Baste
often with the drippings in the pan and dredge with flour after each basting ; add salt to the flour when half cooked.
When cooled substitute silver skewers for those used in the oven. Garnish with a stem of watercress and surround
with Riced Potatoes. Pass through a ricer about eight hot boiled potatoes ; add three tablespoonfuls of butter, half a
teaspoonful of salt, and about a half a cup of hot milk or cream✪ Rolled Rib Roast with Riced Potatoes, beat thoroughly with perforated cake spoon, and pass
through the ricer, or vegetable press, around the meat.
MEDALLIONS OF MUTTON WITH GREEN PEA SALAD.
Remove the bones and fat from lamb or mutton chops, and skewer the meat in rounds. Braise the meat with the
bones and fine-cut vegetables until tender ; let cool under a weight, cover with brown chaudfroid s.iuce. decorate witli
white and yolk of egg✪ Medallions of Mutton with Green Pea Salad, and brush over with liquid aspic. Serve cold with cooked i^eas dressed with French dressing.
Broxun Chaudfroid Satice. — To a cup of highly seasoned brown sauce add the yolk of an egg, diluted with one-
fourth a cup of cream and a scant lablespoonful of' gelatine softened in three tablespoonfuls of stock. Use when cold,
but still liquid.
THE MODEL COOK BOOK
seasoning of butter, salt and pepper. Stir
rapidly from bottom till very hot. Dish
in a mound shape.
Vegetable Hash. — Chop up coarsely the
vegetables left over from dinner — cabbage,
parsnips, potatoes, beans, etc. Sprinkle
them with a little pepper. Take a sauce-
pan or fr3''ing-pan, oiling its sides and bot-
tom with melted butter ; then put in the
chopped vegetables, pour in a few spoonfuls
of hot water, and cover quickly to keep in
the steam. When thoroughly heated, re-
move the cover and stir the mixture till
well cooked. Serve hot.
Milk and Cheese.
Milk should be kept covered with a
cloth to prevent it from absorbing impuri-
ties from the air. It should be sterilized for
babies and 3^oung children ; especially during
warm weather. Vessels used for milk should
be kept perfectl}^ clean . Rinse them out after
using, fill them with water in which a tea-
spoonful of borax or washing soda has
been dissolved and let them stand an hour.
Then wash them in hot soap-suds, scald
them, rinse again and let them cool.
Sterilized Milk.— Sterilize rnilk bottles
or jars by boiling them twenty minutes in
water. Remove them, fill two-thirds full of
milk, and cork with baked or prepared cot-
ton or with rubber corks which have^ been
sterilized. Place the bottles on a wire stand
in a kettle of cold water, heat the water
gradually to 165 degrees Fahrenheit, and
keep it at that temperature fort}'^ minutes ;
then remove the bottles and cool quickly by
placing them in cold or iced water. Keep
the bottles in a cool place.
A thermometer for testing the tempera-
ture may be bought at any pharmacy, but
if there is none at hand heat the milk until
a scum forms over the top, and keep it as
nearly as possible at that temperature for
forty minutes. Do not allow it to boil.
Page 40 · 2 recipe records on this page
Presented as published in 1901. 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
Remove the bones from a rib roast and skewer the meat into a round shape ; dredge with flour and set, on a rack in dripping pan, into a hot oven. When the outside of the meat is seared over, add a little drippings melted in hot water ; reduce the temperature of the oven and bake, (weight from six to eight pounds) from sixty to ninety minutes. Baste often with the drippings in the pan and dredge with flour after each basting ; add salt to the flour when half cooked. When cooled substitute silver skewers for those used in the oven. Garnish with a stem of watercress and surround with Riced Potatoes. Pass through a ricer about eight hot boiled potatoes ; add three tablespoonfuls of butter, half a teaspoonful of salt, and about a half a cup of hot milk or cream, beat thoroughly with perforated cake spoon, and pass through the ricer, or vegetable press, around the meat.
MEDALLIONS OF MUTTON WITH GREEN PEA SALAD.
Remove the bones and fat from lamb or mutton chops, and skewer the meat in rounds. Braise the meat with the bones and fine-cut vegetables until tender ; let cool under a weight, cover with brown chaudfroid sauce. decorate witli white and yolk of egg, and brush over with liquid aspic. Serve cold with cooked peas dressed with French dressing.
Broxun Chaudfroid Satice. — To a cup of highly seasoned brown sauce add the yolk of an egg, diluted with onefourth a cup of cream and a scant tablespoonful of gelatine softened in three tablespoonfuls of stock. Use when cold, but still liquid.
seasoning of butter, salt and pepper. Stir rapidly from bottom till very hot. Dish in a mound shape.
Vegetable Hash. — Chop up coarsely the vegetables left over from dinner — cabbage, parsnips, potatoes, beans, etc. Sprinkle them with a little pepper. Take a saucepan or frying-pan, oiling its sides and bottom with melted butter ; then put in the chopped vegetables, pour in a few spoonfuls of hot water, and cover quickly to keep in the steam. When thoroughly heated, remove the cover and stir the mixture till well cooked. Serve hot.
Milk and Cheese.
Milk should be kept covered with a cloth to prevent it from absorbing impurities from the air. It should be sterilized for babies and 3^oung children ; especially during warm weather. Vessels used for milk should be kept perfectly clean . Rinse them out after using, fill them with water in which a teaspoonful of borax or washing soda has been dissolved and let them stand an hour. Then wash them in hot soap-suds, scald them, rinse again and let them cool.
Sterilized Milk.— Sterilize rnilk bottles or jars by boiling them twenty minutes in water. Remove them, fill two-thirds full of milk, and cork with baked or prepared cotton or with rubber corks which have^ been sterilized. Place the bottles on a wire stand in a kettle of cold water, heat the water gradually to 165 degrees Fahrenheit, and keep it at that temperature forty minutes ; then remove the bottles and cool quickly by placing them in cold or iced water. Keep the bottles in a cool place.
A thermometer for testing the temperature may be bought at any pharmacy, but if there is none at hand heat the milk until a scum forms over the top, and keep it as nearly as possible at that temperature for forty minutes. Do not allow it to boil.
Records on this page
Rolled Rib Roast with Riced PotatoesMedallions of Mutton with Green Pea Salad