One [lint of roid chopped heef. 1 i; 1 1 1 of stock. "3 tahlespoonf uls of huttei'. }, cnp
of (\rv hread crumhs. \ pint of cream. 1 tahlespodufnl of cliopped parsley, yolks of o
e,ii\us. 1 lea-poonfiil of salt and .', tea.-poonfnl of peppei'. lieat tlie yolks and mix all
the iii,i;i'eilients well toL'vt liei-. Iii'u-^h cii<tard with melted biittei', ])rcss tlie breslau
into them, stand in a hakin^- pan |>artlv lilled with lioilin,^ water and bak(^ in a quick'
o\('n for .■')<• n;iiiiites. When done tui'U fi'om the cups on ;i heated platter and pour
; round a tomato sa.uce.
Stuffed Tenderloin.
Split tlie pork teuderloin through the center, stulV, roll and tie. and hake in a
Jewel lian,:^-e ahout an houi'. hasting' often with huttei'. Serve with brown sauee.
l''(n- tlie stuttinu' use one cup of hread crumhs. two t(.'aspoonfuls of powdered sage, a
hit of chopped onion and par-ley. with pepper and salt.
^Ijss ]^)tLV'ri;icE Si':Dii\vicK.
Cold Jamboli.
()ne !l). ham. ".' onion-. 1 pt. tomato sauce. 1 cup I'ice. }, teaspoon salt, i" teas].)oon
peppei'. Boil rice o minutes. Fi'y ham ai\d onions. \l\(\ other in^u'redicnts. Bake
in Jewel lianii'e one-half houi's. Put hits of hutter on top.
Mutton Cecils.
Choj) the inuttoD vei-y line. 'I'o 1 pint add a l)ealen cu;a'. a teaspnonfn.l salt, a
tal)l(.'S[)oon]'ul (d' melted hutter. !, teas|)i)()ii pepper. 1 tahlesj)oonrul onion juice and
2 tablespoonfuls of luoist lii'ead ci'umhs. with 1 tai)lespoonl'ul of hot water. Let
them stand a few mijiutes. Mix the whole well to^uclhei'. form into small balls, roll
in bread ei'unihs and fry to ;i rich hrown. Ser\c with tomato sauce. 'I'lu'' cec-ils may
1)(' sbajK'd the dav hefoi'e and kept in a ci)i)l place.
Sage and Onion Stuffing.
Fotir lai'o'e onions, 10 sage leaves, -| Ih. bread crumbs, 1-i oz. Initter. 1 egg,
salt and pep[)er to taste. A'ery nice for ducd<s, geese and pork.
j\[rs. TiioiiAS Walters.
Chesnut Stuffing.
The nuts in stuffing for a fowl are to give it llavor. as sage, celery or onion does.
Tbe nuts are shelled and cooked tender in slightly salted boiling water. They are
drained, skinned and clio])ped coarsely. .\dd the prepai'ed iiuts to well seasoned
bread ci'umbs and stulf fowl. Often the nuts are left wdiole, but if large nuts arc
used it is l)etter to chop them the size of bread crumbs.
A Garnish for Meat.
Take beets and boil tendei-. and mash, season well and make into little balls and
use as a garnish foi' meats. Mus. Eaiskey.
Sausage-Meat Stuffing.
Six (>/,. Icnn poi-k. (i oz. fat pork. '! oz. hread I'rumbs. 1 teaspoon sage. 1 blade
of pouiuled mace, 1 r'j;'/. Sa.lt and pepper to taste.
Celery Stuffing.
Chop .1 a head of celei-y \cry line. Mix with 1 (piart of hi'ead cimmbs, 2 scant
tablespoonfuls (d' salt, \ a teaspoonfnl of pe].)[jer, 2 heaping tal.)lesp()()iifuls t)\' butte,-
and 2 eggs.
"Aunt Lucy's" Dressing for Turkey or Chicken.
Our loaf of l)rr.ul i-uijl)f(l ilin)u-h a lolaiidn-. 1 ica.-poiiiirul carli of sail. iK;p[)ei'
and sauv, 1 niiion (if liked ). :) co-.o-s. |,r;U line: o tablespoons of hultcr. 1 |.inl of
c-ivani or milk: mix riiomu-hlv. M ifs. d. W MnviiKLL.
Nice Dressing for Turkey or any Roast Meat.
Cur bread into sliet-s lakiiiu-olV llieci-iisr. then riit into small d iee-sbapi'd pieces,
put ill Inittei-. sail and pepper, a tiny bit of sa.uc the merest flavor of onion. mi.\
ioirother. then pul in -'5 eo-yv. ✪ Stuffed Tenderloin
Page 22 · 2 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.
One [lint of roid chopped heef. 1 i; 1 1 1 of stock. "3 tahlespoonf uls of huttei'. }, cnp
of (\rv hread crumhs. \ pint of cream. 1 tahlespodufnl of cliopped parsley, yolks of o
e,ii\us. 1 lea-poonfiil of salt and .', tea.-poonfnl of peppei'. lieat tlie yolks and mix all
the iii,i;i'eilients well toL'vt liei-. Iii'u-^h cii<tard with melted biittei', ])rcss tlie breslau
into them, stand in a hakin^- pan |>artlv lilled with lioilin,^ water and bak(^ in a quick'
o\('n for .■')<• n;iiiiites. When done tui'U fi'om the cups on ;i heated platter and pour
; round a tomato sa.uce.
Stuffed Tenderloin.
Split tlie pork teuderloin through the center, stulV, roll and tie. and hake in a
Jewel lian,:^-e ahout an houi'. hasting' often with huttei'. Serve with brown sauee.
l''(n- tlie stuttinu' use one cup of hread crumhs. two t(.'aspoonfuls of powdered sage, a
hit of chopped onion and par-ley. with pepper and salt.
^Ijss ]^)tLV'ri;icE Si':Dii\vicK.
Cold Jamboli.
()ne !l). ham. ".' onion-. 1 pt. tomato sauce. 1 cup I'ice. }, teaspoon salt, i" teas].)oon
peppei'. Boil rice o minutes. Fi'y ham ai\d onions. \l\(\ other in^u'redicnts. Bake
in Jewel lianii'e one-half houi's. Put hits of hutter on top.
Mutton Cecils.
Choj) the inuttoD vei-y line. 'I'o 1 pint add a l)ealen cu;a'. a teaspnonfn.l salt, a
tal)l(.'S[)oon]'ul (d' melted hutter. !, teas|)i)()ii pepper. 1 tahlesj)oonrul onion juice and
2 tablespoonfuls of luoist lii'ead ci'umhs. with 1 tai)lespoonl'ul of hot water. Let
them stand a few mijiutes. Mix the whole well to^uclhei'. form into small balls, roll
in bread ei'unihs and fry to ;i rich hrown. Ser\c with tomato sauce. 'I'lu'' cec-ils may
1)(' sbajK'd the dav hefoi'e and kept in a ci)i)l place.
Sage and Onion Stuffing.
Fotir lai'o'e onions, 10 sage leaves, -| Ih. bread crumbs, 1-i oz. Initter. 1 egg,
salt and pep[)er to taste. A'ery nice for ducd<s, geese and pork.
j\[rs. TiioiiAS Walters.
Chesnut Stuffing.
The nuts in stuffing for a fowl are to give it llavor. as sage, celery or onion does.
Tbe nuts are shelled and cooked tender in slightly salted boiling water. They are
drained, skinned and clio])ped coarsely. .\dd the prepai'ed iiuts to well seasoned
bread ci'umbs and stulf fowl. Often the nuts are left wdiole, but if large nuts arc
used it is l)etter to chop them the size of bread crumbs.
A Garnish for Meat.
Take beets and boil tendei-. and mash, season well and make into little balls and
use as a garnish foi' meats. Mus. Eaiskey.
Sausage-Meat Stuffing.
Six (>/,. Icnn poi-k. (i oz. fat pork. '! oz. hread I'rumbs. 1 teaspoon sage. 1 blade
of pouiuled mace, 1 r'j;'/. Sa.lt and pepper to taste.
Celery Stuffing.
Chop .1 a head of celei-y \cry line. Mix with 1 (piart of hi'ead cimmbs, 2 scant
tablespoonfuls (d' salt, \ a teaspoonfnl of pe].)[jer, 2 heaping tal.)lesp()()iifuls t)\' butte,-
and 2 eggs.
"Aunt Lucy's" Dressing for Turkey or Chicken.
Our loaf of l)rr.ul i-uijl)f(l ilin)u-h a lolaiidn-. 1 ica.-poiiiirul carli of sail. iK;p[)ei'
and sauv, 1 niiion (if liked ). :) co-.o-s. |,r;U line: o tablespoons of hultcr. 1 |.inl of
c-ivani or milk: mix riiomu-hlv. M ifs. d. W MnviiKLL.
Nice Dressing for Turkey or any Roast Meat.
Cur bread into sliet-s lakiiiu-olV llieci-iisr. then riit into small d iee-sbapi'd pieces,
put ill Inittei-. sail and pepper, a tiny bit of sa.uc the merest flavor of onion. mi.\
ioirother. then pul in -'5 eo-yv.