Two (piai'ts of Dousman's Best Patent flour, one pound of lai-d. one-half tea-
spoon'of salt, liub well together and wet with cold water as yon mix pie-crust. IJoll
ont in sheets the size of a tea-plate and then place on one-half of the dough, sliced
])otatoes, then porterhouse steak cut in small pieces, pepper, salt and a little onion.
Two ])oun(ls of porterhouse steak and the above amount of crust will make six
pasties. For those who like turnip, use ini'iiips sliced in with the potatoes.
Mrs. TvEiLi'.
r
Beef Sautee.
Two lbs. beefstea.k. 1 luiimi. ."i table^poonfuls Itntter. I tal)lespn(iii ful llnni'.
2 glassesful cream, 2 tal)lespoonfuls Worcestershire sauce.
Time to cook 25 minutes, cut your beef in pieces the size of half a dollar tuit
thickei', chop onion and brown in butter, add meat and let fry for .") minutes, spianklc
over flour, crean) and sauce, add some parsley and let cook, adding salt just Ix^fore
serving. FiiKXcii Cook.
Veal Souffle.
Make one ])int of ci'cam <ance. -ca^Dii w itli finely chopped parsley and a little
oiiiDii jnicc iniii wliidi .-tir one pinl of liiU'ly minced cookcul veal, I'aihei' highly
seasonerl, heat it and add tin* well beaten yolks of '.\ (^g'^^, set away to cool, a<ld the
whites of 3 eggs beaten to a stiff fi'otli, ])ut in Inittered dish and bake 20 minutes;
sei-ye inimediati'lv and if liked a mushroom sance is veiw nice with it.
AFits. William Siidcu kk.
Casserole of Veal.
Roil oiu^ cup of I'ice until tendei'. ('ho|) very line \ pound of cooked veal.
Season highly wiili \ teaspoonful of salt, same of pepper, 1 saltspoonful of celory
2.S SLTPIOKIOK COOK BOOK
;ili, I lonsj)0()]iriil (>r liiicly chopixM! onion ;iii(l 1 ioas[)()()ni'ul of c-hoppetl parsley,
1 s;ilts|)oon encli ol' iliymc .-iiid inai-joraiii. Add 1 Ijontcii osi'i;'. '! tablcspoonfuls of
line cracls'ci' ci-inii^s and nioisjcn with iiol water or s1(H'I< cnonuii to pack it easily.
!)ii(t('i- a small mould and line the Nottoni and sides ^l an inch dcH'p with the rice.
I'ack' in th(> meat. (•o\('i- (dosriy with rice and steam -I') minutes. Loosen it around
ed^e of mould, lurn it oul and pour t<miaio sauce around il.
^Liis. J. IT. ANDitus.
Jellied Tongue and Veal.
Soak a ]»icl;led o\ lonuue in water I'oi- ]•> hours ami hoil il until tender. Then
I'emove the skin ami cui oil' all the root and liorny tip. i'>one a hi'east of veal and
spi'ead it \eiy Hal, and rnh with salt and pe|t|iei'. Lav ihe tongue in the center of
(he veal ajid I'oll up the edues. W'cap this secuj-ely in a thin, muslin aiul place it in
an earthen jar witli a sea^onin,^- of (i cloves, 1 onion✪ Beef Sautee, a stalk of celery, a few sprig? of
j)arsley. more salt and pepp(M'. and a cu]) ot hot water. Covei- the jar and feake in
■1 modcT'ately hot o\'en J'oi- .'! houi-s. li'emo\c J Vom jai' and place hetweiMi two plates
wirli a wei.u'ht on top. When cold remove the cloth, put the meat in a mold and
tlien ])our over it the stock' which has been straineil. Leti stand until it jellies.
M Ks. 'J'lioM AS Peli>ow.
Jellied Meat.
(let 4 p'-'X^ feet with Ic'^'s to iirst joint. Soak and sci-a|ie until thoroughly
cleansed. Put in a pot of water without salt, and hoil until done, when the bones
will fall out. l.jift the uhmI carefnliy fi-om the liquor and set away to cool. Pour
the liquor into a ja.i' and wdieii cold renu)ve the gi'ease. ✪ Jellied Meat
Page 15 · 4 recipe records on this page
Presented as published in 1905. 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
A modernized reading is not available for this page yet. You are seeing the original text.
Two (piai'ts of Dousman's Best Patent flour, one pound of lai-d. one-half tea-
spoon'of salt, liub well together and wet with cold water as yon mix pie-crust. IJoll
ont in sheets the size of a tea-plate and then place on one-half of the dough, sliced
])otatoes, then porterhouse steak cut in small pieces, pepper, salt and a little onion.
Two ])oun(ls of porterhouse steak and the above amount of crust will make six
pasties. For those who like turnip, use ini'iiips sliced in with the potatoes.
Mrs. TvEiLi'.
r
Beef Sautee.
Two lbs. beefstea.k. 1 luiimi. ."i table^poonfuls Itntter. I tal)lespn(iii ful llnni'.
2 glassesful cream, 2 tal)lespoonfuls Worcestershire sauce.
Time to cook 25 minutes, cut your beef in pieces the size of half a dollar tuit
thickei', chop onion and brown in butter, add meat and let fry for .") minutes, spianklc
over flour, crean) and sauce, add some parsley and let cook, adding salt just Ix^fore
serving. FiiKXcii Cook.
Veal Souffle.
Make one ])int of ci'cam <ance. -ca^Dii w itli finely chopped parsley and a little
oiiiDii jnicc iniii wliidi .-tir one pinl of liiU'ly minced cookcul veal, I'aihei' highly
seasonerl, heat it and add tin* well beaten yolks of '.\ (^g'^^, set away to cool, a<ld the
whites of 3 eggs beaten to a stiff fi'otli, ])ut in Inittered dish and bake 20 minutes;
sei-ye inimediati'lv and if liked a mushroom sance is veiw nice with it.
AFits. William Siidcu kk.
Casserole of Veal.
Roil oiu^ cup of I'ice until tendei'. ('ho|) very line \ pound of cooked veal.
Season highly wiili \ teaspoonful of salt, same of pepper, 1 saltspoonful of celory
2.S SLTPIOKIOK COOK BOOK
;ili, I lonsj)0()]iriil (>r liiicly chopixM! onion ;iii(l 1 ioas[)()()ni'ul of c-hoppetl parsley,
1 s;ilts|)oon encli ol' iliymc .-iiid inai-joraiii. Add 1 Ijontcii osi'i;'. '! tablcspoonfuls of
line cracls'ci' ci-inii^s and nioisjcn with iiol water or s1(H'I< cnonuii to pack it easily.
!)ii(t('i- a small mould and line the Nottoni and sides ^l an inch dcH'p with the rice.
I'ack' in th(> meat. (•o\('i- (dosriy with rice and steam -I') minutes. Loosen it around
ed^e of mould, lurn it oul and pour t<miaio sauce around il.
^Liis. J. IT. ANDitus.
Jellied Tongue and Veal.
Soak a ]»icl;led o\ lonuue in water I'oi- ]•> hours ami hoil il until tender. Then
I'emove the skin ami cui oil' all the root and liorny tip. i'>one a hi'east of veal and
spi'ead it \eiy Hal, and rnh with salt and pe|t|iei'. Lav ihe tongue in the center of
(he veal ajid I'oll up the edues. W'cap this secuj-ely in a thin, muslin aiul place it in
an earthen jar witli a sea^onin,^- of (i cloves, 1 onion, a stalk of celery, a few sprig? of
j)arsley. more salt and pepp(M'. and a cu]) ot hot water. Covei- the jar and feake in
■1 modcT'ately hot o\'en J'oi- .'! houi-s. li'emo\c J Vom jai' and place hetweiMi two plates
wirli a wei.u'ht on top. When cold remove the cloth, put the meat in a mold and
tlien ])our over it the stock' which has been straineil. Leti stand until it jellies.
M Ks. 'J'lioM AS Peli>ow.
Jellied Meat.
(let 4 p'-'X^ feet with Ic'^'s to iirst joint. Soak and sci-a|ie until thoroughly
cleansed. Put in a pot of water without salt, and hoil until done, when the bones
will fall out. l.jift the uhmI carefnliy fi-om the liquor and set away to cool. Pour
the liquor into a ja.i' and wdieii cold renu)ve the gi'ease.