Take cold fresh meat of any kind except shote ; cut it up as you would chicken for salad, adding a few slices of ham cut up in the same way; stew some ripe tomatoes; cut up one or two onions very fine ; fry them in a good deal of nice lard ; stir all together ; season with salt, pep- per, and mustard. Break four eggs (or more, if a very large dish is required) as though yott wished to scramble them. After beating them up a little^ mix with the meat and tomatoes ; put all into an iron stewpan, add a table- spoonful of butter, and stir constantly over a brisk fire until the eggs are scrambled and the mixture sufficient- ly dry to be eaten. Be careful not to let it bum while cooking. Rag6UT op OySTEBS and MtrSHBOOMS. Open oyster- shells enough to yield a pint; set these oysters over the fire in their own liquor, and keep them hot for some time without boiling ; then take them out and set aside in a dish; peel and pick a dozen and a half of well-grown mushrooms, cut them into pieces (not too small, however), and set them on the fire in a stewpan. Let them do a little thus, and then put in a large lump of butter and two spoonfuls of water. When this is well done, and properly seasoned with pepper and celery-salt, heat the oysters for some time in it, but take care that they do not boil. Then dish it up, garnished with pieced of oysters. A RagAut op Mushrooms. Choose for this purpose some fresh -gathered mush- rooms from the fields, such as are of a middling growth, take out the gills, peel them, and out every one into four VIROINIA COOKSST-BOQK. 147 qus^rters ; put them into a stewpau with four spoonf uIb of creaiQs and squeeze in the juice of a lemon ; atir all well together, and set them over the fire ; toss them up, and when they are pretty well done add a table-spoonful of butter✪ Picadillo and a glass of sweet wine ; add at the same time two doves of garlic whole. When these have mixed and stewed a little together take out the garlic and skim off any grease that rises; then toast several slices of bread and fry them in butter, put them in, and let the whole do a little longer. When the toast is moistened somewhat pour all into a dish, and serve up hot MUSQBOOMS WITH CkK^M. Choose some half - grown mushrooms, clean them, cut them to pieces, and toss them up in a saucepan with some butter, seasoned with salt and some grated nutmeg, and with a bunch of sweet herbs ; let them be shaken over a brisk fire, and when they are done enough pour in a gill of thick cream✪ Mushrooms with Cream, which must be perfectly sweet, how- ever; let all be well heated together, and send them up in a warm soup-plate. MxTSHBOOHs wrrH WerrB Sauce. Gather some small, mild mushrooms, such as are just beginning to open from the button being most suitable for this purpose. Pick them, clean them thoroughly in every way, and then throw them into a bowl of cold water that has a little salt in it. Stir them about, pour off the wftter, pour more upon them, and then stir them about agaiu. Pour this second water off through a sieve, and spread the mushrooms out to dry. Set on a stewpan holding a piece of butter the size of an egg and a bunch of sweet herbs. When the mushrooms are dried put them in, and let the whole have a few tosses together, 148 VIROINIA COOKERY-BOOK. After this take out the bunch of herbs, dredge the mush- rooms with flour as they lie in the pan, and then add a little gravy to moisten them ; season with pepper and salt, and let them simmer a considerable time. Break four eggs and beat up the yolks ; grate in a lit- tle nutmeg, and add a gill of cream✪ Mushrooms with White Sauce ; then stir all together into the ragout, put some slices of toast into a dish, and pour the mushrooms over them hot. Turkey a la Daubb. Bone a small hen turkey ; put pepper and salt on the inside, and cover it with slices of boiled ham or tongue; fill it with well-seasoned force-meat✪ Turkey a la Daube; sew it up and boil it ; cover it with jelly.

AI-modernized reading of the original text

Take cold fresh meat of any kind except shote ; cut it up as you would chicken for salad, adding a few slices of ham cut up in the same way; stew some ripe tomatoes; cut up one or two onions very fine ; fry them in a good deal of nice lard ; stir all together ; season with salt, pepper, and mustard. Break four eggs (or more, if a very large dish is required) as though you wished to scramble them. After beating them up a little, mix with the meat and tomatoes ; put all into an iron stewpan, add a tablespoonful of butter, and stir constantly over a brisk fire until the eggs are scrambled and the mixture sufficiently dry to be eaten. Be careful not to let it bum while cooking. Ragout of Oysters and Mushrooms. Open oyster- shells enough to yield a pint; set these oysters over the fire in their own liquor, and keep them hot for some time without boiling ; then take them out and set aside in a dish; peel and pick a dozen and a half of well-grown mushrooms, cut them into pieces (not too small, however), and set them on the fire in a stewpan. Let them do a little thus, and then put in a large lump of butter and two spoonfuls of water. When this is well done, and properly seasoned with pepper and celery-salt, heat the oysters for some time in it, but take care that they do not boil. Then dish it up, garnished with pieced of oysters. A RagAut op Mushrooms. Choose for this purpose some fresh -gathered mushrooms from the fields, such as are of a middling growth, take out the gills, peel them, and out every one into four VIRGINIA COOKERY-BOOK. 147 quarters; put them into a stewpan with four spoonfuls of cream and squeeze in the juice of a lemon ; atir all well together, and set them over the fire ; toss them up, and when they are pretty well done add a table-spoonful of butter and a glass of sweet wine ; add at the same time two doves of garlic whole. When these have mixed and stewed a little together take out the garlic and skim off any grease that rises; then toast several slices of bread and fry them in butter, put them in, and let the whole do a little longer. When the toast is moistened somewhat pour all into a dish, and serve up hot Mushrooms with Cream. Choose some half - grown mushrooms, clean them, cut them to pieces, and toss them up in a saucepan with some butter, seasoned with salt and some grated nutmeg, and with a bunch of sweet herbs ; let them be shaken over a brisk fire, and when they are done enough pour in a gill of thick cream, which must be perfectly sweet, however; let all be well heated together, and send them up in a warm soup-plate. Mushrooms with White Sauce. Gather some small, mild mushrooms, such as are just beginning to open from the button being most suitable for this purpose. Pick them, clean them thoroughly in every way, and then throw them into a bowl of cold water that has a little salt in it. Stir them about, pour off the wftter, pour more upon them, and then stir them about agaiu. Pour this second water off through a sieve, and spread the mushrooms out to dry. Set on a stewpan holding a piece of butter the size of an egg and a bunch of sweet herbs. When the mushrooms are dried put them in, and let the whole have a few tosses together, After this take out the bunch of herbs, dredge the mushrooms with flour as they lie in the pan, and then add a little gravy to moisten them ; season with pepper and salt, and let them simmer a considerable time. Break four eggs and beat up the yolks ; grate in a little nutmeg, and add a gill of cream ; then stir all together into the ragout, put some slices of toast into a dish, and pour the mushrooms over them hot. Turkey a la Daubb. Bone a small hen turkey ; put pepper and salt on the inside, and cover it with slices of boiled ham or tongue; fill it with well-seasoned force-meat; sew it up and boil it ; cover it with jelly.

Records on this page

PicadilloRagout of Oysters and MushroomsRagout of MushroomsMushrooms with CreamMushrooms with White SauceTurkey a la Daube

Virginia Cookery-book