Ebook - Recipes Tried And True (1894 Cookbook).txt

chicken, in white or brown sauce. Rabbit pie is made like chicken

pie. To roast a rabbit, stuff with a dressing made of bread crumbs,

chopped salt pork, thyme, onion, pepper and salt; sew up; rub over

with a little butter, or pin on a few slices of salt pork; add a

little water, and baste often. Rabbits may be fried as you would

steak, and served with a sour sauce made like a brown flour gravy,

with half a cup of vinegar added; pour over the fried rabbit, and

serve it with mashed potatoes.

MEATS.

What say you to a piece of beef and mustard?"

-SHAKESPEARE.

ACCOMPANIMENTS. MRS. DELL DE WOLFE.

With roast beef, tomato sauce, grated horseradish, mustard, cranberry

sauce, pickles.

With roast pork, apple sauce and cranberry sauce.

With roast veal, tomato sauce, mushroom sauce, onion sauce, or lemon

sauce.

With roast mutton, currant jelly, caper sauce, bread sauce, onion

sauce.

With roast lamb, mint sauce, green peas.

TO BOIL MEATS.

For all meats allow from fifteen to twenty minutes for each pound.

Skim well. All fresh meats are to be put into boiling water to cook;

salt meats into cold water. Keep the water constantly boiling,

otherwise the meat will absorb the water. Be sure to add boiling

water if more is needed. The more gently meat boils the more tender

it will be.

TO BROIL MEATS.

In broiling all meats, you must remember that the surface should not

be cut or broken any more than is absolutely necessary; that the meat

should be exposed to a clear, quick fire, close enough to sear the

surface without burning, in order to confine all its juices; if it is

approached slowly to a poor fire, or seasoned before it is cooked, it

will be comparatively dry and tasteless, as both of these processes

are useful only to extract and waste those precious juices which

contain nearly all the nourishing properties of the meat.

BEEFSTEAK. MR. GEORGE B. CHRISTIAN.

The chief secret in preparing the family steak lies in selection.

Like cooking the hare, you must first catch it. Choose a thick cut

from the sirloin of a mature, well fatted beeve, avoiding any having

dark yellow fat. Detach a portion of the narrow end and trim off any

adhering inner skin. Place the steak upon a hot spider, and quickly

turn it. Do this frequently and rapidly until it is thoroughly

seared, without burning. It may now be cooked to any degree without

releasing the juices. Serve upon a hot platter. Pour over a scant

Page 15