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+*** START OF THE PROJECT GUTENBERG EBOOK 12069 ***
+
+JOE TILDEN'S RECIPES FOR EPICURES
+
+[Illustration]
+
+1907
+
+
+
+
+Introductory Note
+
+       *       *       *       *       *
+
+Major Joseph Tilden was in his time one of the most famous Bohemians
+and epicureans of the Pacific Coast. Ever since his death his many
+friends have been trying to learn the culinary secrets which made a
+repast of his devising so delicious. He had given his recipes to but
+few, and those few his most intimate friends and fellow spirits. One
+of the most favored of his old companions has given this complete
+collection of his recipes for publication.
+
+San Francisco, May, 1907.
+
+
+
+
+SOUPS AND CHOWDERS
+
+[Illustration]
+
+
+Onion Soup
+
+Place six ounces of butter in a large saucepan over the fire, and stir
+into it four large white onions cut up, not sliced. Stew this very
+slowly for one hour, stirring frequently to prevent its scorching. Add
+salt, pepper, cayenne, and about one quart of stock, and cook one hour
+longer. Then stir into the mixture one and a half cups of milk and
+simmer for a few minutes. Have ready a soup tureen. In it beat the
+yolks of four eggs with two tablespoons of grated Parmesan cheese.
+Stir the hot soup into this, beating until it thickens a little. A
+slice of toasted French bread should be placed in each plate, and the
+soup poured over it.
+
+       *       *       *       *       *
+
+Palestine Soup
+
+Slice two or three Jerusalem artichokes and place in two quarts
+of boiling water. Cook for one and one-half hours. Then rub the
+artichokes through a colander and add to them one pint of the water
+in which they were boiled. Stir in two tablespoonfuls of flour rubbed
+into the same amount of butter. Add two cups of milk and boil for ten
+minutes. Season with salt and pepper and serve with croutons.
+
+       *       *       *       *       *
+
+Black Bean Soup
+
+Soak over night one quart of black turtle beans in water to cover
+them. In the morning strain and boil them in four quarts of water
+for one hour, skimming frequently. Then put into the liquor two white
+onions sliced, two stalks of celery cut into bits, salt, pepper,
+cayenne, and one teaspoonful each of cloves and allspice. Boil for
+three hours. Remove from the stove and add enough stock to thin the
+mixture to the consistency of a cream soup. Pour into it nearly a
+tumbler of sherry and add a thinly sliced lime. Place over the fire
+to boil for five minutes. Just before serving stir into the soup three
+hard-boiled eggs, finely chopped. Force meat balls may be added.
+
+       *       *       *       *       *
+
+Parker House Tomato Soup
+
+Put into a saucepan five pounds of tomatoes, either fresh or canned,
+with one quart of water, salt, pepper, cayenne, one and one-half
+tablespoonfuls of sugar, and three ounces of butter, rubbed into one
+heaping tablespoonful of flour. Cook slowly one hour. Remove from the
+fire and rub through a sieve. Place over the fire again and add one
+and one-half tablespoonfuls of rice flour which has been dissolved in
+a little water. Let it come to a boil, when it is ready to serve.
+
+       *       *       *       *       *
+
+Celery Soup
+
+Boil one small cupful of rice in three pints of milk, or two pints of
+milk and one of cream, until it is tender. Then rub it through a sieve
+and add one quart of veal stock, salt, cayenne, and three heads of
+celery (the white stalks only) which have been previously grated. Boil
+until the celery is tender.
+
+       *       *       *       *       *
+
+Bisque of Prawns or Shrimps
+
+Boil three dozen prawns twenty minutes in salted water to cover them.
+Meanwhile in two small tablespoonfuls of butter, fry an onion and a
+carrot sliced, and a small piece of salt pork chopped. Take the prawns
+out of the boiling water and add to it the fried mixture with salt,
+pepper, a bunch of sweet herbs and one-half the prawns added again.
+Simmer one hour. Pound the shells of the prawns in a mortar with a
+little butter, to form a smooth paste. Stir this into the soup and
+boil twenty minutes. Strain through a sieve. Add one quart of milk and
+one teaspoonful of cornstarch stirred into a little of the cold milk.
+Let it boil up, and serve. It should be as thick as rich cream.
+
+       *       *       *       *       *
+
+Lobster Soup
+
+Pick the meat from a five pound lobster and pound it in a mortar,
+adding from time to time a little milk or cream. When perfectly
+smooth, add two teaspoonfuls of salt, one tablespoonful of chopped
+parsley (if liked), cayenne and mace. Take out enough to make a dozen
+small balls, mix this with the yolk of an egg and fry it in butter.
+Mix the rest of the pounded lobster with two quarts of milk and rub
+through a sieve. Put this in a saucepan and simmer ten minutes. Add
+two ounces of butter and stir until melted and smooth. Pour over the
+fried balls in the tureen and serve very hot.
+
+       *       *       *       *       *
+
+Venison Soup
+
+Cut six pounds of lean venison into medium sized pieces and place in
+a soup kettle with two gallons of cold water, to which add two dozen
+cloves and four blades of mace. Boil slowly three hours. Then add two
+pounds of venison, cut into pieces about an inch square and one dozen
+force meat balls. Boil for thirty minutes. Then season with salt,
+pepper, cayenne, and half a glass of lime juice, letting the soup cook
+ten minutes longer. It should be served in hot bowls in each of which
+is poured a half glass of port before serving. Crisp croutons may be
+added.
+
+       *       *       *       *       *
+
+Puree of Venison
+
+Cut up the remains of venison that had been roasted for a former
+dinner, put a few slices of ham into a stew pan, then the venison, two
+whole onions, a blade of mace, two quarts of stock, and a small piece
+of a sprig of thyme, parsley, and two cloves. Set it on the stove to
+simmer, two hours or more. Strain it off, and pull all the meat to
+pieces. Pound it with the lean ham that was boiled with it, the crust
+of two French rolls which has been soaked in consomme. Rub the whole
+through a colander with a glass of claret or port and enough consomme
+to bring it to the consistency of cream. Put it back on the fire in
+a double boiler. Stir a little butter into it, and serve with bread
+fried in dice.
+
+       *       *       *       *       *
+
+Clear Soup Stock
+
+To four pounds of beef add six quarts of cold water and place over the
+fire. Just before it boils, skim it carefully. Then add two cups of
+cold water and skim again, repeating this for a third skimming. Allow
+it to simmer slowly for three hours. Then add the vegetables; eight
+ounces each of cut up carrots, onions and turnips, and three ounces
+of celery, with salt and pepper. Simmer three hours longer. The stock
+should be strained before using, and while cooking it should not be
+allowed to boil.
+
+       *       *       *       *       *
+
+Daniel Webster's Chowder
+
+Fry with some slices of pork, four tablespoonfuls of sliced onions,
+to a light brown. Put them in a deep iron pot with six pounds of cod
+sliced, one quart of boiled mashed potatoes, one pound and a half
+of broken sea biscuit, fifty oysters, one teaspoonful of thyme, one
+teaspoonful of summer savory, one-half a bottle of mushroom catsup,
+one bottle of port or claret, one-half a nutmeg, one dozen cloves, a
+little mace and allspice, one half a lemon sliced, pepper and salt.
+Cover with one inch of water and cook slowly until done.
+
+       *       *       *       *       *
+
+Scott's Chowder
+
+Cover the bottom of a deep pot with slices of pork cut very thin. Add
+a layer of fish sliced and seasoned with salt and pepper, a layer
+of onions parboiled and quartered, a layer of tomatoes sliced and
+seasoned, a layer of thickly sliced potatoes and a layer of broken
+sea biscuit. Repeat the layers until the pot is filled. Just cover the
+fish with water and cook one hour very slowly. Add one pint of claret,
+cook one-half hour longer and serve.
+
+       *       *       *       *       *
+
+Marblehead Chowder
+
+Cut half a pound of salt pork into dice and place two-thirds of it in
+a deep saucepan; fry a light brown. Remove it and in the fat fry two
+large onions sliced. Cover the bottom of the pot with slices of raw
+cod or bass mixed with some of the fried pork and onions. On this
+place another layer of sliced fish mixed with a few pieces of raw
+pork, and slices of raw onion, salt and pepper; over this a layer
+of sliced raw potatoes. Repeat these layers until the pot is about
+two-thirds full, when the mixture should be covered with warm water,
+or preferably a stock made of the heads and tails of the fish. After
+the chowder comes to a boil, let it cook for forty-five minutes.
+Then add some broken sea biscuit, and boil fifteen minutes longer.
+In another saucepan place a quart of milk and heat it to the boiling
+point. Then stir into it two ounces of flour rubbed into two ounces of
+butter. When it thickens a little, pour it over the chowder and serve.
+
+The recipe will take about four pounds of fish, half a pound of pork,
+six onions, six potatoes, four sea biscuits, two ounces each of butter
+and flour and a quart of milk.
+
+       *       *       *       *       *
+
+Clam Chowder I
+
+Have one hundred clams still in the shell. Boil them in a quart of
+water until the shells open. Take the clams out of the kettle, saving
+the water in which they were boiled. Remove them from the shells,
+discarding all but the soft part. Take six slices of salt pork and cut
+into dice. Fry until crisp and a light brown. Remove from the saucepan
+and in the fat fry four onions sliced. Then add the water strained
+from the clams and the fried pork. To this add six potatoes cut in
+small pieces and two green peppers chopped or finely sliced. Boil
+the mixture fifteen minutes before putting in the clams and four sea
+biscuits, broken into pieces. Then boil for fifteen minutes longer and
+add a quart of milk. Have half a cup of bread crumbs rubbed into four
+ounces of butter. Stir this in as the chowder heats after the milk has
+been added. When it boils, it is ready to serve.
+
+       *       *       *       *       *
+
+Clam Chowder II
+
+In a saucepan fry two slices of salt pork and when brown, add four
+potatoes and four onions cut up. Fry ten minutes and add three pints
+of water, salt and pepper. Boil for half an hour. Then add one quart
+of clams from which the tough portions have been removed. Also two sea
+biscuits which have been soaked until they are soft. Cook ten minutes.
+For this recipe, canned clams may be used.
+
+       *       *       *       *       *
+
+Force Meat Balls for Chowder
+
+Take the meat of a good sized crab, a tumblerful of shrimps and a
+clove of garlic. Chop all very fine and make into small force meat
+balls with a beaten egg. Fry them a light brown in butter, and serve
+in any fish chowder or soup.
+
+
+
+
+FISH
+
+[Illustration]
+
+
+Oysters a la Marechale
+
+Stew very gently in four ounces of butter some thinly sliced truffles
+and mushrooms. After cooking ten minutes add salt, white pepper,
+cayenne and mace. Stir in four large tablespoonfuls of flour and mix
+well together while it thickens. Put in the liquor of the oysters
+which has been scalded and skimmed. Then add milk (boiling) enough to
+make it as thick as cream. Take from the fire and stir in the yolks of
+four eggs beaten well with the juice of a lime and a tablespoonful of
+water.
+
+Cover each oyster thickly with some of the mixture and allow it to
+cool. Then roll twice in beaten egg and bread crumbs. Fry to a light
+brown in butter and serve very hot.
+
+       *       *       *       *       *
+
+Toasted Angels
+
+Sprinkle cayenne and a few drops of lime juice over as many large
+oysters as are required, then wrap each oyster in a thin strip of
+bacon or fat salt pork. Fasten with a wooden tooth-pick and broil
+until the bacon is crisp. Serve very hot on squares of buttered toast.
+
+       *       *       *       *       *
+
+Oyster Patés
+
+Rub together one ounce of butter and one teaspoonful of flour. Melt
+this in a saucepan and add salt, mace and cayenne. Stir gently a few
+minutes, until smooth. Then add slowly four tablespoonfuls of cream.
+Strain two dozen oysters and add the liquor very slowly, stirring all
+the time. When it boils up, put in the oysters, cook three minutes and
+fill the paté shells. Serve very hot.
+
+       *       *       *       *       *
+
+Scalloped Clams
+
+Wash clean one hundred clams. Use soft part whole and the tough part
+chopped fine. Put a layer on the bottom of a buttered baking dish.
+Season with salt, pepper, cayenne and a little mace and sprinkle over
+plenty of stale bread crumbs and a quantity of bits of butter. Repeat
+the layers until the dish is full. Put plenty of butter on top and
+pour in a cup of the water from the clams. Bake in a moderate oven one
+hour, and when half done pour in a tumbler of sherry.
+
+       *       *       *       *       *
+
+Shrimp or Oyster Curry
+
+Melt four ounces of butter and fry in it four young onions and a clove
+of garlic chopped. Add the juice of two limes. Stir into this one
+teaspoonful of corn starch, two tablespoonfuls of curry powder and
+half a cup of cream with salt, pepper and cayenne. Stir this rapidly
+over the fire until very thick. Thin with milk until it is the proper
+consistency, then add a large cup of picked shrimps, and as many
+oysters. Cook two minutes after it boils.
+
+       *       *       *       *       *
+
+Shrimps a la Bordelaise
+
+Place two tablespoonfuls of butter and one of flour in a saucepan
+and brown over the fire. Stir into this one cup of stock, and add
+two tablespoonfuls of finely chopped raw ham, a slice of onion, one
+tablespoonful of chopped parsley. Simmer for ten or fifteen minutes.
+Strain the same and add to it a cup of shrimps. Simmer again for a
+few moments and add a teaspoonful of tomato or mushroom catsup. Season
+with, salt and pepper, and serve in timbale cases.
+
+       *       *       *       *       *
+
+Shrimps with Tomato
+
+Stew half a dozen large tomatoes with a tablespoonful of anchovy
+sauce, a piece of butter, salt, pepper and cayenne. Put this through a
+sieve until it is very smooth. Fill a baking dish with picked shrimps,
+pour the tomato over them, sprinkle with bread crumbs and bits of
+butter, and bake until brown.
+
+       *       *       *       *       *
+
+Saute of Shrimps
+
+Melt a piece of butter in a stewpan with a little flour, salt and
+cayenne. Just as it turns dark, put in a glass of white wine, a
+pound of picked shrimps, a little lemon juice, and if liked, a bit of
+anchovy sauce. Take from the fire and stir in the well-beaten yolks of
+two eggs. Pour into cup-shaped pieces of fried bread, and serve very
+hot.
+
+       *       *       *       *       *
+
+Crab a la Creole
+
+Fry in four ounces of butter, four young onions, one clove of garlic
+and two green peppers, all chopped fine. Cook until soft and add one
+tomato cut up, salt, pepper and cayenne. Stew until smooth, and add
+one teaspoonful of flour, a little cream or rich milk, and the meat
+picked from two crabs. Boil a few moments and serve with buttered
+toast.
+
+       *       *       *       *       *
+
+Sole a la Normandie
+
+Take a large sole (one without a roe). Remove the back skin and with
+a sharp knife very carefully cut out the side fins, lay it on the dish
+in which it is to be served, one that may be placed in the oven. Brush
+the fish with melted butter. Insert in the flesh of the fish some
+small slices of truffle. Sprinkle it with salt, white pepper, a very
+little mace and dust it all over with fine crumbs. Pour around it a
+tumbler of good white wine. Place in a moderate oven and cook until
+nearly done, twenty minutes or longer, if the fish be large. Take it
+out and put around the edge of the dish a row of croutons, brushing
+them with the white of an egg to make them adhere to the dish. Then
+scatter over and around the fish, a small can of mushrooms, sliced,
+oysters, mussels, picked shrimps and some quenelles. Add a little more
+melted butter and a few more crumbs, add more white wine and put back
+in the oven for five minutes.
+
+       *       *       *       *       *
+
+Filet of Sole a la Bohemian
+
+Cut a sole or flounder into four filets. Roll each one up, stuffing
+with a mixture of sal piquant sauce. Roll around each a thin slice of
+pork and fasten with a skewer. Stand on end in a baking pan and put
+a small piece of butter and a slice of lemon on each and bake until
+done.
+
+Fry together for five minutes, chopped eschalots, parsley, chevril,
+herbs, butter, salt and cayenne. Take from the fire and stir in a
+little lime juice and anchovy sauce.
+
+       *       *       *       *       *
+
+Baked Sole
+
+Skin the slack side of the fish and lay in a baking pan. Brush with
+beaten egg, sprinkle with bread crumbs and pour over them some melted
+butter. Cover the fish with a layer of thin slices of pork or bacon.
+Add one-half pint of water and bake half an hour. To make the sauce,
+take the liquor from the baking pan, add to it salt, pepper, cayenne,
+the juice of one lime, a wine glass of sherry, a tablespoonful of
+mushroom or walnut catsup, and a piece of butter the size of an egg
+with a little flour rubbed into it. Allow it to boil once and pour
+over the fish.
+
+       *       *       *       *       *
+
+Flounders a la Magouze
+
+Place several fish into a baking pan with a glass of white wine, salt,
+pepper, and an ounce of butter. While they are cooking break three
+eggs into half a pint of cream, and beat until it is light. When the
+fish is done remove them from the pan and stir the eggs and cream into
+the gravy. Simmer for two minutes, and pour over the fish, serving at
+once.
+
+       *       *       *       *       *
+
+Salmon a la Melville
+
+Put slices of salmon into a baking pan with a little white wine and
+water. Sprinkle with salt and bits of butter. Place in the oven and
+bake for fifteen minutes.
+
+For a sauce, blanch some very finely chopped young onions. Put them
+in a saucepan with a wine glass of white wine, salt, cayenne, a cup
+of picked shrimps, a lemon cut in thin slices, and a tablespoonful of
+Worcestershire sauce. Then add a piece of butter the size of a walnut,
+rolled in a very little flour. Remove from the fire and stir in the
+yolks of two eggs. Pour the sauce over the fish and serve.
+
+       *       *       *       *       *
+
+Stewed Haddock
+
+Lay pieces of fish in a pan with the skin side up. Sprinkle with salt
+and cayenne, and cover tightly, allowing the fish to stew in its juice
+for twenty minutes. Then add a quarter of a pound of butter rolled in
+flour, and a quarter of a glass of wine. Stir the liquor and simmer
+for a few moments, when it is ready to serve. No water should be used.
+
+       *       *       *       *       *
+
+Bacalas a la Viscaina
+
+Soak half a salt codfish over night. Put in a saucepan one-half cup
+of olive oil, and two large onions cut in bits. When browned add two
+large tomatoes cut up. Stew slowly fifteen minutes, adding a little
+black pepper. Put in the fish picked to pieces and cook slowly half an
+hour. Serve on a platter, with some fried whole green peppers on top.
+
+       *       *       *       *       *
+
+Baked Sardines
+
+Remove the skins from large boned sardines and heat in the oven
+on strips of toast. Make a sauce as follows: Pour the oil from the
+sardines into a saucepan and heat it well. Then stir in an ounce of
+flour, adding a small cup of hot water. Season this with a teaspoonful
+of Worcestershire sauce, salt and paprika. Beat the yolk of an egg
+with a teaspoonful of vinegar and one of mustard. Stir this into the
+sauce after it is removed from the fire. Pour over the sardines and
+serve.
+
+       *       *       *       *       *
+
+Sardines with Cheese
+
+Drain the sardines and lay them on strips of toast or crisply fried
+bread. Cover thickly with Parmesan cheese and bake in a hot oven until
+light brown in color. Remove and sprinkle with chopped parsley and
+pour over all plenty of lemon juice. Serve very hot.
+
+       *       *       *       *       *
+
+Scalloped Fish Roe
+
+Boil three large roes in water with, a very little vinegar for ten
+minutes. Remove from the fire and plunge into cold water, wipe the
+roe dry and break into bits without crushing. Have ready the yolks
+of three hard-boiled eggs. Mash them into a cup of drawn butter with
+salt, pepper, chopped parsley, a teaspoonful of anchovy paste, the
+juice of half a lemon and a cup of bread crumbs. Mix very lightly with
+the broken fish roe. Place in a baking dish, cover with bread crumbs
+and bits of butter, and brown in the oven.
+
+       *       *       *       *       *
+
+Kedgeree
+
+Boil two tablespoonfuls of rice and drain it as dry as possible. Have
+ready a cupful of cooked fish of any sort broken into pieces. Mix it
+thoroughly with the rice and heat over the fire; season with salt and
+pepper. Beat an egg lightly and stir into it. Serve at once.
+
+       *       *       *       *       *
+
+Bouillabaise
+
+The fish used for bouillabaise may be any kind of firm white fish,
+and for the following recipe, about two pounds are required. Heat in
+a soup kettle four tablespoonfuls of olive oil and fry in it two large
+onions sliced, and two cloves of garlic. Add the fish cut into bits
+and just cover the mixture with warm water. Then add salt, pepper,
+half of a bay leaf, two large tomatoes, peeled and chopped, the juice
+of half a lemon and one cup of white wine. Cook over a brisk fire
+twelve minutes, or until the liquor is reduced one-third. Add one
+tablespoonful chopped parsley and a pinch of saffron. Cook two
+minutes. Pour the bouillabaise over slices of French bread.
+
+
+
+
+ENTREES
+
+[Illustration]
+
+
+Sweetbreads with Mushrooms
+
+Lay half a dozen sweetbreads in cold water for twelve hours, changing
+the water several times. Then boil them five minutes, drop into cold
+water, remove the skin and lard with fat bacon. Put them in a saucepan
+with a pint of stock, two small onions and one carrot chopped, a
+teaspoonful of minced parsley, salt, pepper, cayenne, and a little
+mace. Stew until tender.
+
+Serve with a mushroom sauce, made as follows: Take a small bottle
+of mushrooms or one dozen fresh mushrooms sliced and boil them five
+minutes in water and lime juice. Drain and place in a stew pan with
+two ounces of butter, one ounce of flour and a pint of well seasoned
+stock or gravy. Cook until the sauce is reduced one-half. Pour over
+the hot sweetbreads.
+
+       *       *       *       *       *
+
+Terrapin
+
+Boil the terrapin for one hour, and clean carefully. Rub into a paste
+the yolks of six hard-boiled eggs, half the white of one egg chopped,
+one tablespoonful of butter, one teaspoonful of flour, three whole
+cloves, salt, pepper, cayenne and mace. Place the terrapin into a
+stewpan with a glass of sherry or madeira and the prepared paste. Cook
+slowly for twenty minutes. Add three glasses of sherry and madeira and
+allow it to boil once, when it is ready to serve.
+
+       *       *       *       *       *
+
+Frogs a la Poulette
+
+Joint the hind legs and backs of twelve frogs; put in a closely
+covered saucepan with some truffles, a small can of mushrooms sliced,
+a glass of white wine, salt, white pepper, cayenne, mace and four
+ounces of butter. Stew gently fifteen minutes, stirring once or twice.
+If then tender, add one teaspoonful cornstarch rubbed into one ounce
+of butter. Let it cook two minutes, take from the fire and stir in the
+yolks of six eggs beaten well with one-half cup of cream. Place this
+mixture where it will keep hot without cooking. Cut the crust from a
+loaf of bread, scoop out the center, brush with butter and brown in
+the oven. Pour the frogs legs and sauce into the bread cup, garnish
+with mushrooms and truffles.
+
+       *       *       *       *       *
+
+Calves' Head en Tortue
+
+Simmer a calves' head for two hours. Tie the brains in a cloth, put
+them in the saucepan with the head and cook two hours longer. Then
+extract the bones and cut the meat in pieces, return it to the
+saucepan without the brains, adding two ounces of butter, two dozen
+stoned olives, one dozen cloves, salt, pepper, cayenne, and a cup of
+white wine. Cook for one hour, then add the brains cut in bits, the
+shaved peel and piece of one lemon and three hard-boiled eggs sliced.
+Cook thirty minutes. Thicken the sauce with flour rubbed into butter
+and serve with the calves' head.
+
+       *       *       *       *       *
+
+Chops a la Reine
+
+Trim twelve lamb chops very closely and fry lightly in six ounces of
+butter. Remove them and in the same butter place two onions, sliced,
+four green peppers minced, one can of mushrooms minced, and two stalks
+of celery chopped; salt, pepper, cayenne, and the juice of a lime.
+Cook until these ingredients are soft. Stir in six ounces of flour.
+Then add two cups of milk and cook until the mixture is thick and
+smooth. Dust a plate with cracker crumbs and on this place a spoonful
+of the fried mixture. Place a chop on top of this, cover it with
+another spoonful of the mixture and dust with cracker crumbs. Repeat
+with each chop, and when cold roll each in beaten egg and cracker
+crumbs, and fry a light brown.
+
+       *       *       *       *       *
+
+Calves' Feet a la Marechale
+
+Boil four calves' feet until tender. Cut into inch pieces and fry in
+four ounces of butter, with two onions, a little garlic, two green
+peppers and some mushrooms, chopped fine, seasoning all with salt,
+pepper, cayenne, and a little mace. Stir in four ounces of flour and
+add boiling milk, enough to make the mixture as thick as rich cream.
+Put in the calves' feet and mix all well together. Then remove from
+the fire and beat in the yolks of two eggs which have been mixed with
+the juice of a lime and a tablespoonful of water. Pour the whole into
+a buttered pan and set aside to cool. When cold cut into slices, brush
+with egg and bread crumbs and fry in butter until a light brown.
+
+       *       *       *       *       *
+
+Puree of Chestnuts with Chops
+
+Boil chestnuts in salted water for twenty minutes. Shell them, season
+with salt and pepper, add a piece of butter and wet with milk. Mash
+through a colander and heap lightly on a platter, arranging broiled
+chops around the puree.
+
+       *       *       *       *       *
+
+Lamb Chops a la Nesselrode
+
+Trim carefully one dozen young lamb chops. Fry in butter three
+tablespoonfuls of marrow, some chopped mushrooms and eschalots. Then
+add a glass of sherry and stir it well before adding also a cup of
+rice, four cups of stock, several sweet Chili peppers chopped and some
+salt. Cook for half an hour or until pasty. Pour it out in a pan
+to the thickness of half an inch and let cool. Then with a biscuit
+cutter, cut it into rounds about the size of a chop. On each one of
+these rounds place a chop and cover the top with Bechamel sauce. When
+cold dip in egg and bread crumbs and fry a light brown.
+
+A good recipe for the Bechamel sauce is the following: One ounce of
+butter browned with one ounce of flour. To this add half a glass of
+sherry, some finely chopped truffles, one cup and a half of stock,
+salt and pepper, and cook for ten minutes. Add the juice of a lime,
+take from the fire and stir in the well-beaten yolks of two eggs.
+
+       *       *       *       *       *
+
+Devil Chops
+
+Make a dressing of the following ingredients mixed together: One ounce
+of butter, one teaspoonful of made mustard, one-half teaspoonful of
+French mustard, one teaspoonful of grated horseradish, one teaspoonful
+of chutney, a little Chili vinegar, the juice of one lime, salt,
+pepper and cayenne. Rub this on the chops and broil rare. Serve the
+remaining sauce over them in a very hot dish.
+
+       *       *       *       *       *
+
+Lamb Cutlets Duchesse
+
+Fry one dozen lamb chops in butter and set aside to cool. Put in a
+stew pan two ounces of butter with half a can of mushrooms, one small
+onion and a teaspoonful of parsley, all minced fine; salt, pepper,
+cayenne and a little mace. Cook this gently for ten minutes and add a
+cup of milk thickened with flour and butter, the juice of a lemon and
+one teaspoonful of sugar. Cook a few minutes. Take from the fire and
+add the yolks of four eggs well beaten. Cover the chops with this and
+set aside to cool. Brush them with the well-beaten yolk of an egg,
+sprinkle with fine bread crumbs, and fry in butter to a light brown.
+Serve with green peas in the center of the dish.
+
+       *       *       *       *       *
+
+Lamb Cutlets a la Condi
+
+Lard lamb cutlets with strips of truffle, anchovy and gherkin. Make a
+dressing of bread crumbs, mushrooms, capers, chives, a little shallot
+all chopped very fine, pepper, salt and butter. Put this on each side
+of the cutlets and cover with crepinette. Broil or fry to a light
+brown and dust over with very fine browned bread crumbs. Serve with a
+browned veal gravy and sliced lemon.
+
+       *       *       *       *       *
+
+Eggs with Tomatoes
+
+Fry in two ounces of butter two small dry onions and two green
+peppers, chopped. Add half a dozen tomatoes peeled and cut up, salt
+and pepper. Simmer fifteen minutes. Add the corn cut from half a dozen
+ears, and cook fifteen minutes longer. Pour the mixture into a baking
+dish, and break over it six eggs. Place in the oven until set.
+
+       *       *       *       *       *
+
+Macaroni a la Rossini
+
+Cook a pint or less of macaroni in well salted water; drain and put
+into a stew pan, with a little good gravy. Simmer very slowly until
+the gravy is all absorbed, shaking the pan occasionally. Put a layer
+of the macaroni in a baking dish, sprinkle with grated Parmesan cheese
+and sliced truffles mixed with a little good sauce espagnole. Fill
+the dish and on the top layer put truffles. Place in the oven a few
+minutes and serve with grated Parmesan cheese on a separate dish.
+
+       *       *       *       *       *
+
+Timbale of Macaroni for Twelve Persons
+
+Boil one-half pound of macaroni in water for five minutes. Cut in
+inch length pieces and simmer for twenty minutes in one quart of milk,
+being careful that it does not boil. Season with salt, pepper, mace
+and cayenne. Add one cup of cream, stir until very smooth, add the
+beaten yolks of eight eggs and one can of mushrooms sliced. Stir well
+and then add the macaroni with one pound of sweetbreads, cut in small
+pieces and two dozen Eastern oysters. Let this cool, then cover with
+pastry and bake in the oven until brown.
+
+
+
+
+CHICKEN AND GAME
+
+[Illustration]
+
+
+Chicken Portuguese
+
+Truss two young chickens as though for roasting. Lay on the bottom of
+a large stew pan the rind of a piece of pork, and on this, place the
+chicken. Add four ounces of butter, a head of celery chopped, two
+onions sliced, three small carrots sliced, two Chili peppers cut up,
+and the halves of two bell peppers from which the seeds have been
+removed. Season with salt, cayenne, thyme and a few sweet herbs. Cover
+and cook quickly for forty minutes, moistening from time to time with
+a spoonful of stock or gravy. Then add two large tomatoes sliced, and
+cook twenty minutes longer. Serve the chicken with the sauce poured
+over it.
+
+       *       *       *       *       *
+
+Chicken with Oysters
+
+Stuff a young chicken with oyster and a few bread crumbs, seasoned
+with salt, pepper and butter. Truss the fowl, place it in a tin pail
+with a tight cover. Stand the pail in a kettle of boiling water and
+leave on the fire one hour and a half. Remove the chicken and place in
+a dish. Pour the gravy into a saucepan, adding two dozen oysters,
+two hard boiled eggs chopped, a wine glass of cream and one ounce of
+butter, into which has been rubbed a teaspoonful of corn starch. Boil
+for a few moments and pour over the chicken.
+
+This is an excellent way to cook a young turkey.
+
+       *       *       *       *       *
+
+Casuela
+
+Cut a chicken into small pieces and fry it with a clove of garlic in
+a large tablespoonful of lard, for ten minutes. Then add one quart of
+water, half a cupful each of green peas, string beans and grains of
+corn, and boil one and one-half hours. Add three potatoes cut into
+bits, one tablespoonful of rice, salt, pepper and the white of one
+egg. Boil for three-quarters of an hour longer, then remove from the
+fire. In a tureen mix one mashed potato with the yolk of the egg and
+a tablespoonful of vinegar. Strain the broth slowly into this and mix
+thoroughly before adding the chicken and other ingredients.
+
+       *       *       *       *       *
+
+Fried Chicken, Maryland Style
+
+Cut up a chicken, and season with salt, pepper and a little mace. Dip
+the pieces into beaten egg, then roll in flour and fry in lard and
+butter until brown. Take out the chicken and in the pan put a large
+piece of butter with a little flour. As soon as it froths up stir in
+milk until thick. Let it boil a minute and pour over the chicken.
+
+       *       *       *       *       *
+
+Chicken with Rice
+
+Cut up a chicken and stew gently for ten minutes in a little water.
+Add two ounces of butter, salt, pepper, mace and a green pepper,
+chopped very fine, stew until done.
+
+Make a form of boiled rice around a dish and lay the chicken in
+the middle of it. Add to the sauce a good piece of butter with a
+teaspoonful of flour rubbed into it and boil two minutes. Take from
+the fire and stir in the yolk of three eggs, beaten with a half cup of
+rich cream. Pour over the chicken and serve.
+
+       *       *       *       *       *
+
+Chicken with Spaghetti
+
+Prepare the spaghetti by boiling about three pounds in salted water
+for twenty minutes.
+
+Stew a chicken in water until tender and pick it to pieces, adding
+enough of the gravy to make a quart. Into this put four sliced
+onions that have been fried in two ounces of butter, and one quart of
+tomatoes. Stew for fifteen minutes. Place a layer of spaghetti on a
+platter and sprinkle with grated Parmesan cheese, pour over some
+of the chicken sauce and repeat the layers, putting the best of the
+chicken on top.
+
+       *       *       *       *       *
+
+Quail with Celery
+
+Cut six quail in halves and cover them with water in a stewpan, adding
+strips of salt pork, some finely chopped celery, salt and pepper. Cook
+until done. Remove the birds and strain the liquor; add to it, two
+ounces of flour rubbed into two ounces of butter, the remainder of
+the head of celery grated, and two cups of milk. When it thickens pour
+over the birds and serve very hot.
+
+       *       *       *       *       *
+
+Pheasant a la Savarin
+
+Place on the bottom of a roasting pan two slices of bread cut two
+inches thick. Spread over this the pounded liver and heart of the bird
+with an anchovy, a bit of ham and two truffles minced. On this lay the
+pheasant and roast until done. Serve on the cooked bread.
+
+Nothing but the finest Burgundy should be served with this.
+
+       *       *       *       *       *
+
+Quail and Onion
+
+To each quail allow one good sized onion, sliced, and half a glass
+each of oil and vinegar. Stew in a covered pot until the birds are
+tender. Season with salt and pepper, and serve with any good sauce.
+
+       *       *       *       *       *
+
+Salmi of Duck with Olives
+
+Roast for eight minutes two sprig tail ducks, take out and cut
+the meat from the bones. Break up the bones. Cover with water in a
+saucepan and cook with a dozen cloves, one onion and some chopped
+celery, to make a gravy. When done strain it off. To this gravy add
+the meat, two ounces of butter, salt, pepper, cayenne, one-half head
+of celery, cut in strips, one teaspoonful of currant jelly and one
+dozen stoned olives. Cook gently ten minutes, stirring it well until
+smooth. Add a piece of butter rolled in brown flour. Stew five minutes
+and serve very hot.
+
+       *       *       *       *       *
+
+Stewed Squabs
+
+Make a stuffing of the livers and hearts of six birds chopped fine,
+with a little butter, chopped pork, the yolk of an egg, salt, cayenne
+and a little lemon. Stuff the squabs with the above. Put them in a
+stew pan and cover with stock and stew one-half hour. Take out the
+birds, add salt, cayenne, three tablespoonfuls of mushroom catsup, one
+tablespoonful Worcestershire sauce, one tablespoonful of lime juice,
+a large glass of port or sherry, and two ounces of butter, mixed with
+three tablespoonfuls of browned flour.
+
+Return the birds to the sauce for ten minutes. Fry some thick slices
+of bread, place a bird on each and pour the sauce over them.
+
+
+
+
+MEATS
+
+[Illustration]
+
+
+Yorkshire Steaks
+
+Fry in butter several small tenderloin steaks, with two onions sliced
+and one cucumber sliced. When well browned add a pint of stock, salt,
+pepper and cayenne and one teaspoonful of made mustard. Simmer an hour
+or longer.
+
+       *       *       *       *       *
+
+Filet of Beef a la Rossini
+
+Braise a larded filet of beef with what vegetables are in season. Put
+in a saucepan and moisten while cooking with a bottle of good claret
+or sherry. When done garnish the meat with macaroni prepared as
+follows: Boil one-half pound of macaroni, cut into three-inch lengths
+and put in a saucepan with some sliced mushrooms, one-half pint of
+good stock, three ounces of grated Parmesan cheese, and a pat of
+butter. Season with salt and pepper. Toss over the fire until well
+mixed and serve around the beef. Strain the vegetables out of the
+gravy and pour over the beef.
+
+       *       *       *       *       *
+
+Yorkshire Pudding
+
+This is to be served with roast beef, and it should be baked in the
+pan of drippings in which the beef has cooked. Mix a cup of flour
+with a cup of milk, salt and one egg beaten. Bake quickly and serve at
+once.
+
+       *       *       *       *       *
+
+Cold Roast Beef Stewed
+
+Cut the remains of a cold roast into pieces, flour the pieces and fry
+in butter until brown. Then put them into a saucepan with a cup of
+stock, a glass of port, salt, pepper and cayenne. Simmer five minutes
+and add one tablespoonful of lime juice before serving.
+
+       *       *       *       *       *
+
+Lobscouse
+
+Soak four thick slices of corned beef in fresh water for two hours.
+Fry four slices of salt pork or bacon. In the fat fry four sliced
+onions a light brown. Place in a stewpan the beef, onions and pork or
+bacon. Add a dozen sliced potatoes, cover with water and season highly
+with pepper. Cover and stew gently until the meat is tender. Then
+break into the stewpan four sea biscuits, cook for five minutes
+longer. The liquor may be thickened a little more with a tablespoonful
+of flour mixed with a little cold water.
+
+       *       *       *       *       *
+
+Perchero
+
+Place five pounds of beef in a large pot half filled with water. Boil
+for three hours, having seasoned well with salt and pepper. Then add a
+large piece of pumpkin cut in pieces, a pint of string beans, a cup
+of corn, a large onion sliced, a carrot and a turnip diced, and a bell
+pepper minced. Simmer for half an hour. Then add half a cup of rice
+and one teaspoonful of saffron. Cook for half an hour longer. In
+another saucepan boil a cabbage, and in a third pan stew some peeled
+apples and bananas cut up. Put the meat in the center of a platter and
+place the mixed fruits and vegetables around it.
+
+       *       *       *       *       *
+
+Stewed Cold Mutton or Beef
+
+Place in a saucepan three onions sliced, a carrot and a potato diced;
+salt, pepper, a teaspoonful of lime juice or vinegar, with thin slices
+of cold meat. Cover closely and simmer for one hour, add half a cup of
+cold water and simmer one hour longer. Season with a tablespoonful
+of Worcestershire and thicken the gravy with an ounce of flour rubbed
+into butter.
+
+       *       *       *       *       *
+
+Lamb with Macaroni
+
+Cover the bottom of a baking pan with slices of bacon. Place on them a
+breast of young lamb and cover it with slices of bacon and thin slices
+of a peeled lemon. Season with salt and pepper, add a small onion
+minced and a cup of stock. Cover and bake slowly for two hours.
+
+Boil half a cup of macaroni in gravy to which a few peeled tomatoes
+may be added. When tender, place it on a serving dish, lay the lamb
+on it and pour over all the gravy which may be thickened with a little
+flour.
+
+       *       *       *       *       *
+
+Stewed Fresh Tongue
+
+Soak a fresh tongue in cold water for one hour, then boil it three
+hours and remove the skin. Place the tongue in a stewpan with half
+a head of celery, one turnip, one carrot and two onions cut in
+small pieces, one dozen cloves, salt and cayenne. Simmer for one
+and one-half hours. Take out the tongue and add to the gravy one
+tablespoonful of made mustard, one of Worcestershire sauce, three
+tablespoonfuls of mushroom catsup, three picketed gherkins chopped,
+one glass of port or red wine, and two ounces of butter, creamed with
+three ounces of browned flour. Cook until smooth. Return the tongue to
+the sauce and simmer half an hour.
+
+       *       *       *       *       *
+
+Pork Pie
+
+Cut into small pieces enough pork to fill a baking dish. Season it
+with salt, pepper and mace. Use no water. Cover the meat with a thick
+pastry crust and bake in a slow oven for two hours. Make a gravy of
+the bones and scraps of the pork, well seasoned, and pour into the pie
+after it is baked.
+
+       *       *       *       *       *
+
+To Barbecue a Pig (very old dish)
+
+Dress a pig of ten weeks old as if to roast. Make a stuffing of the
+liver, two anchovies, and sage leaves all chopped small; bread crumbs,
+four ounces of butter, salt, cayenne and a half pint of red wine.
+Stuff and sew the pig up. Roast at an open fire. Put in the dripping
+pan three bottles or more of red wine. Baste the pig frequently and
+when almost done put in the pan close to the fire two loaves of bread.
+Stand the pig in the dish for serving and put a lemon in his mouth.
+Place one of the loaves of bread on each side; to the gravy in the
+pan add one anchovy, one-half lemon and a few sweet herbs, all chopped
+fine. Boil it a few minutes and pour over the pig. Lay slices of lemon
+and barberries round the dish.
+
+       *       *       *       *       *
+
+To Boil a Ham
+
+Soak a ham for one hour and clean with a brush. Put it in a kettle
+with plenty of cold water and after it boils cook seven hours, skim
+well and always replenish with boiling water. After it has boiled
+three hours add half a handful of whole cloves and at the end of five
+hours add one and a half pints of vinegar. After boiling, skin
+the ham, sprinkle it with crumbs, stick with cloves and roast in a
+moderate oven, thirty minutes, basting with a liquor of half vinegar
+and half water.
+
+       *       *       *       *       *
+
+Mexican Tripe
+
+Dip a thick honey comb piece of tripe in butter, then in crumbs, and
+broil over a clear fire until well done, sprinkling over it whilst
+cooking three or four finely chopped green Chilis. Melt in a hot soup
+plate one ounce of butter, adding salt, pepper and cayenne, and one
+teaspoonful of made mustard, rub smooth and add one-half teaspoonful
+of vinegar, one tablespoonful of Worcestershire sauce and the juice of
+one small lime. Lay the tripe in this sauce as soon as it is removed
+from the fire. Serve with buttered toast. An excellent prelude to this
+dish is a plate of onion soup.
+
+       *       *       *       *       *
+
+Spanish Bacon on Toast
+
+Fry a crisp brown, twelve slices of bacon. Remove the bacon from the
+frying pan, leaving some of the fat. Into this stir two tablespoonfuls
+of flour and a cup of milk; a small onion minced and a dash of pepper.
+Cook until it is smooth. Have six slices of toast ready. On each,
+place two slices of the fried bacon and on each a slice of raw tomato.
+Pour the sauce over the toast and bacon and tomato, and serve very
+hot.
+
+
+
+
+SAUCES
+
+[Illustration]
+
+
+Sauce for Canvas-back Duck
+
+Melt together in a hot soup plate one ounce of butter, and an equal
+amount of currant jelly. Add the juice of a lime, a glass of sherry
+and a small cupful of finely chopped celery. Season with salt, pepper
+and cayenne.
+
+       *       *       *       *       *
+
+Sauce for Wild Fowl
+
+Take one shallot chopped, salt, cayenne, mace, a glass of port or
+claret, one tablespoonful of Worcestershire sauce, one tablespoonful
+of mushroom catsup, the rind of one-half lime and one tablespoonful of
+lime juice. Boil these ingredients for five minutes. Strain the liquor
+and add to any gravy.
+
+       *       *       *       *       *
+
+Hollandaise Sauce
+
+Heat a bowl with boiling water, and wipe dry. In it beat quarter of
+a cup of butter to a cream. Add the yolks of two raw eggs, one at a
+time, beating until smooth. Then add a tablespoonful of lemon juice,
+salt and cayenne, and beat the mixture with a fork or an egg beater,
+for five minutes. Place the bowl in boiling water. Stir into the
+sauce two tablespoonfuls of boiling water, and beat until the sauce is
+smooth and thick as mayonnaise.
+
+       *       *       *       *       *
+
+Parsley Butter
+
+Beat three tablespoonfuls of butter to a cream. Add half a
+tablespoonful of lemon juice and one of chopped parsley, half a
+teaspoonful of salt. Beat all together several minutes, when it is
+ready for use. An excellent dressing for fried or broiled fish.
+
+       *       *       *       *       *
+
+Green Sauce
+
+Mix in a bowl a tablespoonful each of finely chopped parsley and
+onion, with one tablespoonful of Tarragon vinegar and one of cider
+vinegar. Season with salt, pepper and cayenne.
+
+       *       *       *       *       *
+
+Egg Sauce
+
+Beat two ounces of butter to a froth. Mix into it one tablespoonful of
+flour and the yolk of one egg. Pour a cup of hot water of this batter,
+stirring constantly. Heat over the fire until it is thick and smooth,
+but be careful not to boil. Just before serving stir in two hard
+boiled eggs finely chopped.
+
+       *       *       *       *       *
+
+Celery Sauce
+
+Put in a stewpan with salt, cayenne and a blade of mace, three grated
+heads of celery. Cover with boiling water. Boil ten minutes and drain.
+Return to the fire with enough veal stock to cover the celery and stew
+half an hour. Then add two ounces of butter rolled in flour, and half
+a cup of cream. Shake over the fire a minute or two and serve at once.
+
+       *       *       *       *       *
+
+Devil for Boiled Ham or Fowl
+
+Put in a saucepan half a teacupful of soup stock, three ounces of
+butter, one teaspoonful of salt, one teaspoonful of made mustard, two
+teaspoonfuls of French mustard, two cloves of garlic chopped fine, one
+onion chopped, two green peppers and one pickeled gherkin chopped, one
+tomato peeled and cut up, the juice of half a lime and half a lime
+cut in thin slices. Simmer for one hour, then add the following: One
+tablespoonful of Worcestershire sauce, one of Imperial sauce, one of
+Tarragon vinegar, two of Bon Gout sauce, two of mushroom catsup, two
+of walnut catsup and two tablespoonfuls of chutney, add half a pint of
+sherry and simmer for fifteen minutes.
+
+This will keep several months.
+
+       *       *       *       *       *
+
+Onion Sauce
+
+Boil three good sized onions, one hour. Drain and put in a stewpan
+with one-half pint of milk and one teaspoonful of salt. Simmer for
+fifteen minutes, then rub through a sieve and put back in the pan with
+one-half pint of cream and one ounce of butter.
+
+Simmer ten minutes and serve very hot.
+
+       *       *       *       *       *
+
+Garlic Sauce
+
+Rub together in a mortar until smooth, two ounces of butter, two
+cloves of garlic and one teaspoonful of salt. Add a tablespoonful of
+lime juice and one-half a pint of melted butter. Beat until light and
+smooth, when it is ready to serve.
+
+       *       *       *       *       *
+
+Melted Butter
+
+Take one pint of milk and one teaspoonful of salt; when it boils
+stir into it three ounces of butter, a little cayenne and two
+tablespoonfuls of flour rubbed into it. Let it boil one minute and
+serve at once.
+
+       *       *       *       *       *
+
+Salad Dressing Without Oil
+
+Put in a double saucepan the yolks of three eggs, one teaspoonful of
+salt, pepper, cayenne, and one tablespoonful of dry mustard. Mix well
+and sift in two tablespoonfuls of flour. Add three tablespoonfuls of
+vinegar and four of water. Stir until quite smooth. Place over the
+fire, stirring continually one way. As soon as it thickens remove from
+the fire and beat in three ounces of butter. Use when cool.
+
+
+
+
+VEGETABLES
+
+[Illustration]
+
+
+Asparagus aux Milanaise
+
+Boil large choice asparagus until tender. Put a layer of stalks upon
+the dish on which they are to be served. Sprinkle with salt, pepper,
+cayenne, and a little grated Parmesan cheese. Make three layers of
+this and pour over all a little melted butter. Break on top a fresh
+egg for each person, and put in the oven until set. Serve very hot. To
+be served individually, six stalks may be placed on each dish, covered
+with cheese, and an egg broken over them. Serve after placing in the
+oven a few moments.
+
+       *       *       *       *       *
+
+Corn au Gratin
+
+Score down twelve ears of boiled corn, and with the back of a knife
+press out the kernels. Put them into a baking dish with a large
+piece of butter, salt, pepper, a finely chopped green pepper and a
+tablespoonful of grated Parmesan or Gruyere cheese. Place in a hot
+oven until just browned and serve immediately.
+
+       *       *       *       *       *
+
+Chonfleur au Gratin
+
+Boil a large cauliflower twenty minutes in salted water. When tender
+drain and put on the dish on which it is to be served. Make a sauce of
+two ounces of butter, one ounce of flour and half a pint of milk,
+one ounce of grated Parmesan cheese, salt and cayenne. Mix this well,
+putting in the cheese last. Pour it over the cauliflower and sprinkle
+more cheese over the top. Set in a hot oven until browned and serve at
+once.
+
+       *       *       *       *       *
+
+Okra
+
+Cut the stems off of young okra pods and boil in water until the seeds
+turn red, which should be in half an hour. Drain and toss in a pan
+with butter, salt, pepper and cayenne.
+
+       *       *       *       *       *
+
+Potato Cream
+
+Boil six medium-sized, mealy potatoes and when soft press them through
+a sieve until light and floury. Then beat into them the raw yolks of
+six eggs and a little milk and butter. Season with salt and pepper and
+sprinkle with finely chopped chevril and thyme, and fine dice of fried
+bread before serving.
+
+       *       *       *       *       *
+
+Sweet Potatoes
+
+Take six good sized sweet potatoes and boil until nearly done. Then
+peel them and roll in melted butter, lay in a buttered baking pan.
+Sprinkle with brown sugar and bake until done.
+
+       *       *       *       *       *
+
+Chili Beans
+
+Take four cups of red beans, one onion, four cloves of garlic, cover
+with water and cook all day in a covered saucepan. Add a little water
+from time to time if too dry. Cook slowly four red peppers and five
+black peppers with seeds out, three black peppers with seeds, four
+cloves of garlic, four onions with the hearts taken out, salt, and
+one cup of beef stock. Rub through a sieve. Put in a saucepan four
+tablespoonfuls of marrow. When very hot add the beans and then the
+sauce.
+
+       *       *       *       *       *
+
+To Boil Rice
+
+Have plenty of salted water, with the juice of a lime in it. When
+boiling add rice that has been washed in three waters. Boil fast for
+sixteen minutes. Try a grain, and if done dash in a glass of cold
+water. Drain at once through a colander. Cover with a cloth and let
+stand by the fire for a few minutes, shaking up the colander once or
+twice. This will make every grain separate.
+
+       *       *       *       *       *
+
+Risotto
+
+Fry two chopped onions in butter until light brown in color. Add one
+cup of raw rice and cover with beef stock. As the rice absorbs the
+stock add more until done. Then add two large tomatoes stewed with a
+little sugar and highly seasoned. Place on the dish for serving and
+grate Parmesan cheese over it.
+
+
+
+
+SALADS
+
+[Illustration]
+
+
+Club Salad
+
+Boil separately two carrots, two turnips, and four potatoes. When
+cold, cut the vegetables into dice and mix them together, adding three
+apples peeled and cut into small bits. Toss in a large salad bowl with
+several olives for garnish. Bits of celery or cold cauliflower may be
+added. Pour over all a mayonnaise, or if preferred, a French dressing.
+Another dressing that is excellent with this salad is one made of the
+yolks of four raw eggs beaten into half a glass of rich cream which
+may be either sweet or sour. To this add one teaspoonful of salt, one
+of mustard and a wineglassful of vinegar, blending carefully.
+
+       *       *       *       *       *
+
+Winter Salad
+
+Cut the white stalks of a head of celery into small bits. Mix with two
+boiled potatoes cut in dice, two or three boiled beets cut in dice, a
+large white onion boiled and cut up, some chopped truffles, anchovies
+and stoned olives, a tablespoonful or more of each. Serve with
+mayonnaise.
+
+       *       *       *       *       *
+
+Cheese Straws to Serve with Salad
+
+Make a paste of two ounces of grated Parmesan cheese, two ounces of
+flour, two ounces of butter, the yolk of one egg, salt and cayenne.
+Roll out the paste until about one-eighth of an inch thick. Cut into
+very narrow strips and place on a buttered tin. Bake ten minutes in a
+hot oven.
+
+
+
+
+DESSERTS AND CAKES
+
+[Illustration]
+
+
+Mince Meat
+
+Measure carefully and mix together the following ingredients: Two
+pounds of roast beef finely chopped, two pounds of chopped beef suet,
+two pounds of chopped peeled apples, two pounds of seeded raisins, two
+pounds Sultana raisins, two pounds of washed currants, two pounds
+of white sugar, one pound of citron cut in bits, one pound of dried
+orange peel, two nutmegs grated, three teaspoonfuls of ground mace,
+three teaspoonfuls of ground cloves, three teaspoonfuls of ground
+cinnamon, one teaspoonful of salt, the grated rind and juice of two
+oranges, one quart of brandy, one quart of sherry and one glass of
+blackberry jelly. After mixing thoroughly place the mince meat in a
+stone jar and use it from this.
+
+       *       *       *       *       *
+
+Hot Zabajone
+
+Beat well together the yolks of six eggs, and half a cup of sugar.
+Heat in a double saucepan, being careful to stir only one way. Place
+in a strainer the shaved peel of three oranges. Through this
+pour slowly into the eggs a quart of champagne (white wine may be
+substituted), and allow the mixture to thicken. Serve hot in champagne
+glasses.
+
+       *       *       *       *       *
+
+Frozen Zabajone
+
+Mix the same as for hot zabajone, adding another half cup of sugar
+and a tablespoonful of orange juice. When it is cold half freeze in a
+freezer. Then remove and place in paper cases or moulds, on the ice.
+
+       *       *       *       *       *
+
+Genoise Pastry
+
+Beat to a cream half a cup of butter and half a cup of sugar. Break
+into the cream three eggs, one at a time, and mix until smooth. Stir
+in half a cup of flour. Pour on a buttered tin and bake ten or fifteen
+minutes. When cold spread thickly with apricot jam and cover with
+chocolate icing. Set in the oven a few moments, then put aside to
+cool. Cut into odd shapes before serving.
+
+       *       *       *       *       *
+
+Omelette Souffle
+
+Beat to a cream the yolks of six eggs, four tablespoonfuls of sugar
+and the grated rind of half a lemon. Whip the whites of the eggs to
+a stiff froth. Place in a frying pan over the fire four ounces of
+butter. When it is melted mix the yolks and whites together and stir
+quickly into the pan. As soon as the eggs have absorbed the butter,
+pour them into a buttered baking dish and set in a hot oven for six or
+seven minutes. Serve at once.
+
+       *       *       *       *       *
+
+Marmalade Pudding
+
+Cream half a cup of sugar and two teaspoonfuls of butter. Beat into
+this the yolks of four eggs and one cup of cream or milk. Add a cup
+of fine bread crumbs and the beaten whites of the eggs; then a cup of
+orange marmalade, or some other fruit marmalade. Pour into a buttered
+mould and bake one hour in a moderate oven. Turn out of the mould and
+serve with a brandy sauce, or cream.
+
+       *       *       *       *       *
+
+Amherst Pudding
+
+Line a baking dish with thinly rolled pie crust or puff paste. Fill
+with the following mixture. A small cup of butter creamed with two
+cups of sugar and beaten up with four or five eggs, a cupful of finely
+chopped apple added, with the grated rind and juice of a lemon and
+a little water. Sprinkle with nutmeg, and bake for half an hour in a
+moderate oven.
+
+       *       *       *       *       *
+
+Brown Betty
+
+Cover the bottom of a baking dish with bread crumbs, over which place
+a layer of thinly sliced tart apples. Sprinkle thickly with sugar and
+small pieces of butter, cinnamon and nutmeg, then cover with bread
+crumbs and repeat the layers until the dish is filled, having a layer
+of crumbs sprinkled with bits of butter on top. Then pour over all
+three-quarters of a cup of molasses thinned with a little hot water.
+Bake until the apples are tender and the top is well browned.
+
+       *       *       *       *       *
+
+Chocolate Pudding
+
+Grate one-half a pound of Baker's chocolate, and melt it in half a
+pint of hot milk. Stir into the milk also half a cup of bread crumbs,
+one cup of powdered sugar and the beaten whites of six eggs. Wet
+a melon mould in cold water and pour the mixture into it. Boil
+three-quarters of an hour. Serve with cream, or the following sauce:
+Beat the yolks of six eggs very light. Heat a cup of wine and a cup of
+sugar until the sugar is melted. Remove from the fire and stir in the
+eggs quickly.
+
+       *       *       *       *       *
+
+Bread and Molasses Pudding
+
+Butter thickly some slices of bread and lay in a baking dish. Cover
+them with thick black molasses and bake slowly. The pudding should be
+served hot, with thick cream.
+
+       *       *       *       *       *
+
+Baked Bananas
+
+Put into a bowl three tablespoonfuls of butter, six of sugar, and
+three of wine. Set the bowl in hot water to melt the butter. Peel
+the fruit and lay it in a baking pan. Pour over it the mixture in the
+bowl, and bake half an hour, basting several times.
+
+       *       *       *       *       *
+
+Hermits
+
+Cream two cups of sugar and one cup of butter. Add three well beaten
+eggs and three tablespoonfuls of milk. Sift into this six cups of
+flour and a teaspoonful each of cinnamon, nutmeg and clove. Add last
+a cup of chopped raisins. Roll the dough out about one-quarter of an
+inch thick, cut into small squares and bake in a quick oven for twelve
+minutes.
+
+       *       *       *       *       *
+
+Lady Baltimore Cake
+
+Cream one pound of sugar and half a pound of butter. Beat the yolks
+and whites of eight eggs separately, and add the beaten yolks to the
+butter and sugar. Stir in half a pint of milk and one pound of flour
+with four teaspoonfuls of baking powder. Flavor with lemon or vanilla
+and bake in three layers. For the filling, boil three cups of powdered
+sugar and three-quarters of a cup of water for five minutes. Beat four
+eggs, the yolks and whites together, and into them stir the boiling
+syrup, add two cups of chopped raisins and two cups of almonds,
+chopped and blanched. Flavor with vanilla and spread thickly between
+the layers of cake. Cover with white frosting.
+
+       *       *       *       *       *
+
+Silver Cake
+
+Beat lightly the whites of eight eggs. Cream two cups of sugar and
+half a cup of butter. Stir into the eggs, adding three-fourths of a
+cup of milk. Sift into the batter three cups of flour and one heaping
+teaspoonful of baking powder. Bake in a moderate oven.
+
+       *       *       *       *       *
+
+Gold Cake
+
+Cream a cup of sugar and three-fourths of a cup of butter. Mix into
+this the beaten yolks of eight eggs and half a cup of milk. Last add
+one and a half cups of flour with one teaspoonful of baking powder.
+Bake in a long bread tin.
+
+       *       *       *       *       *
+
+Fig Filling for Cake
+
+Chop together one pound of dried figs and one cup of seeded raisins.
+Add the juice and grated rind of a lemon and sugar to taste. Pour over
+the mixture a cup of water and heat thoroughly, mixing it over the
+fire. Spread between layers of white cake.
+
+       *       *       *       *       *
+
+Thin Gingerbread
+
+Place in a saucepan one pint of molasses, one cup of butter, one
+teaspoonful of ginger, one teaspoonful of soda, and let them boil
+together for a moment. Then remove from the fire, and when nearly cool
+stir in flour enough to make a thick batter or dough. Spread thinly on
+tins and bake quickly.
+
+
+
+
+WINE CUPS and PUNCHES
+
+[Illustration]
+
+
+Champagne Cup I
+
+Pour on a sliced cucumber one pint of sherry and one-half pint of
+brandy. Grate the rind of two lemons over a little sugar. Add it
+to the mixture with the juice of one lemon and the juice of three
+oranges, half a pint of Curacao, two bottles of seltzer, three bottles
+of apollinaris and three bottles of champagne. Sweeten to taste and
+ice well.
+
+       *       *       *       *       *
+
+Champagne Cup II
+
+Mix together two tablespoonfuls of sugar, the juice and shaved peel
+of a lemon, a few slices of cucumbers, one wine glass of Curacao, one
+quart of apollinaris and one quart of champagne. Pour over a block of
+ice in a punch bowl.
+
+       *       *       *       *       *
+
+Champagne Cup III
+
+Rub three ounces of sugar on lemon peel and put in a punch bowl with
+the juice of four lemons, one quart of apollinaris, and one quart of
+orgeat. Beat this well. Then add one pint of brandy, half a glass of
+Jamaica rum and a glass of Maraschino. Strain into a bowl of ice and
+just before serving, pour in three quarts of champagne.
+
+       *       *       *       *       *
+
+Champagne Cup IV
+
+Two tablespoonfuls of sugar rubbed on the peel of a lemon and mixed
+with the juice of half a lemon, three slices of pineapple, one wine
+glass each of Maraschino and brandy and a quart each of apollinaris
+and champagne. Ice well.
+
+       *       *       *       *       *
+
+Champagne Cup V
+
+Rub two ounces of sugar over the peel of an orange. Mix with it the
+juice of an orange, two wine glasses of sherry, one wine glass of
+Maraschino, and a quart each of apollinaris and champagne. Add a few
+slices of cucumber and plenty of ice.
+
+       *       *       *       *       *
+
+Hock Cup
+
+Pour over a block of ice in a punch bowl, a wine glass of Maraschino,
+two quarts of apollinaris, two quarts of sparkling hock and the juice
+of two lemons. Sweeten with two ounces of sugar.
+
+       *       *       *       *       *
+
+Badminton Claret Cup
+
+Rub six lumps of sugar on a lemon, strain the juice of the lemon over
+the sugar and add a glass of good sherry, two sprigs of verbena, a few
+slices of cucumber and a quart of claret. Place in the bowl a large
+piece of ice, and when ready to serve add a quart of sparkling mineral
+water.
+
+       *       *       *       *       *
+
+Moselle Cup
+
+Place the following ingredients in a punch bowl, with a block of ice,
+two ounces of sugar, the shaved peel of half an orange, three peaches
+sliced, a small pineapple sliced, half a dozen apricots, a wine glass
+of sherry, a quart of sparkling Moselle and a quart of apollinaris.
+
+       *       *       *       *       *
+
+Sauterne Cup
+
+Pour in a punch bowl, with ice, a quart each of sauterne, apollinaris
+and champagne, a wine glass of Chartreuse and two tablespoonfuls of
+sugar.
+
+       *       *       *       *       *
+
+Champagne Punch
+
+In a bowl place one sliced orange, one lime sliced very thin, and
+the juice of another lime, one-fourth of a pineapple sliced, and
+one-fourth of a pound of sugar. Let stand twelve hours. Put a large
+block of ice in a punch bowl, add the above ingredients with a
+wine glass of Maraschino, two tumblers of sauterne, a wine glass of
+raspberry syrup, and last of all, one quart of champagne, a few whole
+straw-berries and a claret glass of Benedictine may also be added.
+
+       *       *       *       *       *
+
+"T" Punch
+
+Slice a whole pineapple and three lemons, and place in a punch bowl
+with the juice only of nine other lemons, add two pounds of sugar, and
+let these ingredients stand several hours. Then add one quart each of
+green tea, Jamaica rum, brandy, claret, a pint of Curacao, and allow
+it to stand another hour. Then place in the punch bowl with a large
+block of ice, and pour in six quarts of champagne.
+
+       *       *       *       *       *
+
+New York Club Punch
+
+Take two pounds of lump sugar and squeeze over it the juice of one
+dozen lemons, using a little of the grated rind. Let this stand three
+hours, then strain the syrup through two thicknesses of flannel and
+set away on ice. Just before serving add one quart each of brandy,
+Jamaica rum, Madeira and water.
+
+       *       *       *       *       *
+
+Milk Punch
+
+Take the juice and shaved peel of two dozen lemons, mix with five
+quarts of water, three pounds of loaf sugar and six quarts of rum.
+Stir until the sugar is dissolved, then add two quarts of boiling milk
+and allow the mixture to stand twenty-four hours. Then strain twice
+through a cloth.
+
+       *       *       *       *       *
+
+Apple Toddy I
+
+Bake slowly two dozen cored apples until done. Place in a large stone
+jar with eight pounds of sugar. Pour over them four gallons of boiling
+water and let stand for forty-eight hours. Then remove the apples and
+crush them after taking off the skins. Return the fine pulp to the
+jar, and add one gallon of whiskey, one gallon of brandy, one gallon
+of peach brandy and three pints of Jamaica rum. The toddy should stand
+in the covered jar for a week before being used.
+
+       *       *       *       *       *
+
+Apple Toddy II
+
+Prepare six cored apples by sticking a dozen cloves in each and baking
+slowly until soft. Put them in a stone jar and pour over them a toddy
+made of two quarts of whiskey, one quart of brandy, one pint of rum
+and three cups of water, sweeten to taste and cover closely, allowing
+the mixture to blend for a week before using.
+
+
+
+
+INDEX
+
+
+SOUPS AND CHOWDERS
+
+  Onion Soup
+  Palestine Soup
+  Black Bean Soup
+  Parker House Tomato Soup
+  Celery Soup
+  Bisque of Prawns or Shrimps
+  Lobster Soup
+  Venison Soup
+  Puree of Venison
+  Clear Soup Stock
+  Daniel Webster's Chowder
+  Scott's Chowder
+  Marblehead Chowder
+  Clam Chowder I
+  Clam Chowder II
+  Force Meat Balls for Chowder
+
+
+FISH
+
+  Oysters a la Marechale
+  Toasted Angels
+  Oyster Patés
+  Scalloped Clams
+  Shrimp or Oyster Curry
+  Shrimps a la Bordelaise
+  Shrimps with Tomato
+  Saute of Shrimps
+  Crab a la Creole
+  Sole a la Normandie
+  Filet of Sole a la Bohemian
+  Baked Sole
+  Flounders a la Magouze
+  Salmon a la Melville
+  Stewed Haddock
+  Bacalas a la Viscaina
+  Baked Sardines
+  Sardines with Cheese
+  Scalloped Fish Roe
+  Kedgeree
+  Bouillabaise
+
+
+ENTREES
+
+  Sweetbreads with Mushrooms
+  Terrapin
+  Frogs a la Poulette
+  Calves' Head en Tortue
+  Chops a la Reine
+  Calves' Feet a la Marechale
+  Puree of Chestnuts with Chops
+  Lamb Chops a la Nesselrode
+  Devil Chops
+  Lamb Cutlets Duchesse
+  Lamb Cutlets a la Condi
+  Eggs with Tomatoes
+  Macaroni a la Rossini
+  Timbale of Macaroni for Twelve Persons
+
+
+CHICKEN AND GAME
+
+  Chicken Portuguese
+  Chicken with Oysters
+  Casuela
+  Fried Chicken, Maryland Style
+  Chicken with Rice
+  Chicken with Spaghetti
+  Quail with Celery
+  Pheasant a la Savarin
+  Quail and Onion
+  Salmi of Duck with Olives
+  Stewed Squabs
+
+
+MEATS
+
+  Yorkshire Steaks
+  Filet of Beef a la Rossini
+  Yorkshire Pudding
+  Cold Roast Beef Stewed
+  Lobscouse
+  Perchero
+  Stewed Cold Mutton or Beef
+  Lamb with Macaroni
+  Stewed Fresh Tongue
+  Pork Pie
+  To Barbecue a Pig (very old dish)
+  To Boil a Ham
+  Mexican Tripe
+  Spanish Bacon on Toast
+
+
+SAUCES
+
+  Sauce for Canvas-back Duck
+  Sauce for Wild Fowl
+  Hollandaise Sauce
+  Parsley Butter
+  Green Sauce
+  Egg Sauce
+  Celery Sauce
+  Devil for Boiled Ham or Fowl
+  Onion Sauce
+  Garlic Sauce
+  Melted Butter
+  Salad Dressing Without Oil
+
+
+VEGETABLES
+
+  Asparagus aux Milanaise
+  Corn au Gratin
+  Chonfleur au Gratin
+  Okra
+  Potato Cream
+  Sweet Potatoes
+  Chili Beans
+  To Boil Rice
+  Risotto
+
+
+SALADS
+
+  Club Salad
+  Winter Salad
+  Cheese Straws to Serve with Salad
+
+
+DESSERTS AND CAKES
+
+  Mince Meat
+  Hot Zabajone
+  Frozen Zabajone
+  Genoise Pastry
+  Omelette Souffle
+  Marmalade Pudding
+  Amherst Pudding
+  Brown Betty
+  Chocolate Pudding
+  Bread and Molasses Pudding
+  Baked Bananas
+  Hermits
+  Lady Baltimore Cake
+  Silver Cake
+  Gold Cake
+  Fig Filling for Cake
+  Thin Gingerbread
+
+
+WINE CUPS AND PUNCHES
+
+  Champagne Cup I
+  Champagne Cup II
+  Champagne Cup III
+  Champagne Cup IV
+  Champagne Cup V
+  Hock Cup
+  Badminton Claret Cup
+  Moselle Cup
+  Sauterne Cup
+  Champagne Punch
+  "T" Punch
+  New York Club Punch
+  Milk Punch
+  Apple Toddy I
+  Apple Toddy II
+
+
+
+
+
+
+
+
+
+End of Project Gutenberg's Joe Tilden's Recipes for Epicures, by Joe Tilden
+
+*** END OF THE PROJECT GUTENBERG EBOOK 12069 ***