Open a can of lobsters, skim off all the oil on the sur-
face, and chop the meat up on a flat dish. Prepare in the
same way six heads of celery ; mix a teaspoonf ul of mus-
tard into a smooth paste with a little water ; add a table-
spoonful of butter creamed, a quarter of a teaspoonf ul of
Cayenne pepper, a gill of vinegar, and the mashed yolks
of thtee eggs ; garnish with the green tops of celery and
a hard-boUed egg cut into thin rings.
Cold SijAw, No* 1.
Four eggs broken raw and beaten very light ; then stir
in one teaspoonful and a half of mustard, one of bruised
celery-seed, half a one of turmeric, and half a cup of
sugar. Pour one pint of boiling vinegar on the eggs, and
stir 'oefty rapidly ; then return it to the fire and boil, stir-
ling all the while, until it thickens to the consistency of
custard. Meanwhile, have a large head of cabbage sliced
up as fine as possible, and sprinkled Well with pepper and
salt.
The above quantity of dressing is sufficient fof two
dishes — ^made on Saturday, for instance, to last over Sun-
day. The second day freshen the appearance of the dish
by boiling an egg hard, cutting it in thin slices, and gar-
nishing with it.
CoMJ Slaw, No. 2.
Select the finest heads of bleached cabbage — ^that is to
say, those that are firmest and most compact of the more
delicate varieties; cut up enough into shreds to fill a
large vegetable-dish of salad-bowl — the number of heads
to be regulated by the site of the cabbage and the quan*
156 VIRGINIA COOKERJBOOK.
tity required ; shave very fine, and after that chop up —
the more thoroughly the better. Boil four eggs until
hard; mix the yolks smoothly with a little cold water,
and gradually add to them a cup of sweet cream, two
table-spoonfuls of mixed mustard, one heaping table-
spoonful of sugar, a teaspoonful of salt, a quarter of a
pound of butter, and a little pepper, if you choose. Place
all these ingredients, mixed together in a small stewpan,
over the fire ; put the cabbage in the dish in which it is
to be served ; let the sauce come to a boil ; pour it hot
over the cabbage, and, lastly, add half a teacupful of
good vinegar.
N.B. — ^This recipe is famed for its excellence, but for
most families it would be an extravagance to make more
than half the quantity reconunended here.
Hot Slaw
With a sharp knife cut up nicely a firm head of cab-
bage ; sprinkle it with as much pepper and salt as you
think necessary — half a teaspoonful of pepper, and a
whole one of salt, would be sufficient for the average
taste ; beat up the yolk of one e^^ ; add a lump of butter
the size of a walnut, a gill of cream, the same quantity
of vinegar, a table-spoonful of sugar, an even teaspoonful
of mustard, and a pinch of bruised celery -seed. Heat
these condiments mixed together in a tin cup; put the
slaw into a skillet, and pour the dressing upon it boiling
hot ; stir it till well mixed and the cabbage slightly cod-
dled ; then send it to table hot, and it is one of the most
popular of dishes.
Sauce for Salmon or Lobster.
Mash the yolks of three hard-boiled eggs in two table-
spoonfuls of vinegar, one of made mustard, half a teacup-
VIRQINIA COOKERY-BOOK, 157
ful of sweet-oil, half a teacupfal of walnut or mushroom
catsup, a teaspoonf ul of salt, and a sprinkling of Cay-
enne pepper. All around the edges of a flat dish place
fine lettuce-leaves ; heap up the salad in the centre, and
garnish with sliced hard-boiled eggs.
To Dbess Lettuce without Oil.
Mash smooth a hard-boiled egg, with an even teaspoon-
ful of salt and half a teaspoonful of mustard✪ Lobster Salad, first mixed
with a little cold water; then add a dessert-spoonful of
powdered sugar, two table-spoonfuls of vinegar, and a gill
of cream, the richer the better ; put in a little Cayenne
pepper, or red and black pepper both, if you like high
seasoning.
When you have no cream, sweet milk thickened with a
Page 76 · 6 recipe records on this page
Presented as published in 1884. 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
Open a can of lobsters, skim off all the oil on the surface, and chop the meat up on a flat dish. Prepare in the same way six heads of celery ; mix a teaspoonful of mustard into a smooth paste with a little water ; add a tablespoonful of butter creamed, a quarter of a teaspoonf ul of Cayenne pepper, a gill of vinegar, and the mashed yolks of three eggs ; garnish with the green tops of celery and a hard-boiled egg cut into thin rings.
Cold Slaw, No* 1.
Four eggs broken raw and beaten very light ; then stir in one teaspoonful and a half of mustard, one of bruised celery-seed, half a one of turmeric, and half a cup of sugar. Pour one pint of boiling vinegar on the eggs, and stir lefty rapidly ; then return it to the fire and boil, stirling all the while, until it thickens to the consistency of custard. Meanwhile, have a large head of cabbage sliced up as fine as possible, and sprinkled Well with pepper and salt.
The above quantity of dressing is sufficient for two dishes — ^made on Saturday, for instance, to last over Sunday. The second day freshen the appearance of the dish by boiling an egg hard, cutting it in thin slices, and garnishing with it.
Cold Slaw, No. 2.
Select the finest heads of bleached cabbage — ^that is to say, those that are firmest and most compact of the more delicate varieties; cut up enough into shreds to fill a large vegetable-dish of salad-bowl — the number of heads to be regulated by the site of the cabbage and the quantity required ; shave very fine, and after that chop up — the more thoroughly the better. Boil four eggs until hard; mix the yolks smoothly with a little cold water, and gradually add to them a cup of sweet cream, two tablespoonfuls of mixed mustard, one heaping tablespoonful of sugar, ateaspoonful of salt, a quarter of a pound of butter, and a little pepper, if you choose. Place all these ingredients, mixed together in a small stewpan, over the fire ; put the cabbage in the dish in which it is to be served ; let the sauce come to a boil ; pour it hot over the cabbage, and, lastly, add half a teacupful of good vinegar.
N.B. — ^This recipe is famed for its excellence, but for most families it would be an extravagance to make more than half the quantity reconunended here.
Hot Slaw
With a sharp knife cut up nicely a firm head of cabbage ; sprinkle it with as much pepper and salt as you think necessary — half a teaspoonful of pepper, and a whole one of salt, would be sufficient for the average taste ; beat up the yolk of one e^^ ; add a lump of butter the size of a walnut, a gill of cream, the same quantity of vinegar, a table-spoonful of sugar, an even teaspoonful of mustard, and a pinch of bruised celery -seed. Heat these condiments mixed together in a tin cup; put the slaw into a skillet, and pour the dressing upon it boiling hot ; stir it till well mixed and the cabbage slightly coddled ; then send it to table hot, and it is one of the most popular of dishes.
Sauce for Salmon or Lobster.
Mash the yolks of three hard-boiled eggs in two tablespoonfuls of vinegar, one of made mustard, half a teacup-
ful of sweet-oil, half a teacupful of walnut or mushroom catsup, a teaspoonful of salt, and a sprinkling of Cayenne pepper. All around the edges of a flat dish place fine lettuce-leaves ; heap up the salad in the centre, and garnish with sliced hard-boiled eggs.
To Dress Lettuce without Oil.
Mash smooth a hard-boiled egg, with an even teaspoonful of salt and half a teaspoonful of mustard, first mixed with a little cold water; then add a dessert-spoonful of powdered sugar, two table-spoonfuls of vinegar, and a gill of cream, the richer the better ; put in a little Cayenne pepper, or red and black pepper both, if you like high seasoning.
When you have no cream, sweet milk thickened with a
Records on this page
Lobster SaladCold Slaw, No. 1Cold Slaw, No. 2Hot SlawDressing for Lettuce without OilSauce for Salmon or Lobster