Read Ebook: 365 Luncheon Dishes: A Luncheon Dish for Every Day in the Year by Anonymous

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Ebook has 544 lines and 26188 words, and 11 pages

ake a loaf of bread, cut off the crusts, dig out the centre, making a box of it, brush it all over with melted butter and put into the oven to brown. Fill with creamed oysters, cover the top with fried bread crumbs, put into the oven for a minute and serve. Garnish with parsley.

For these use veal sweetbreads. Wash and parboil them and cut in half lengthwise. When cold, season with salt and pepper, and pour over them a little melted butter. Broil over a clear fire about 5 minutes. Serve with melted butter and chopped parsley poured over them.

Take 1 lb. of liver, cover it with boiling water and let it stand for five minutes, then cut it into dice. Into a frying pan put 3 slices of fat bacon and fry. When the fat is fried out add the liver and 4 onions, sliced thin; cook until done. Add a tablespoonful of flour, salt, and pepper. Mix well and serve.

Stew 1/2 a can of mushrooms in 1 oz. of butter, salt, and cayenne pepper. Have ready mashed potatoes. Put them in a mound in the centre of a hot dish; make a hole in the centre, pour in the mushrooms, lay against the outside of the mound slices of cold roast beef.

Melt 1 tablespoonful of butter; cook in this 1 tablespoonful of flour, 1/4 of a tablespoonful each of salt and pepper, then add gradually 1/2 a cup of kornlet. When the mixture boils, remove from the fire and stir in the yolks of three eggs beaten until thick, then fold in the whites of the eggs beaten dry. Turn into an omelet pan, in which two tablespoonfuls of butter have been melted. Spread evenly in the pan and let cook until "set" on the bottom, then put into the oven. When a knife cut down into the omelet comes out clean, score across the top at right angles to the handle of the pan. Fold and turn onto a heated dish.--Janet M. Hill, in "Boston Cooking School Magazine."

Have 1/2 a lb. of calf's liver cut in thin slices, parboil for 5 minutes, wipe each piece dry, lay a thin slice of bacon on each slice of liver, season with salt and pepper, roll up and fasten with a wooden toothpick, dredge with flour and fry until done in bacon fat or drippings. When done take out the rolls and thicken the gravy with a little brown flour. If there is not gravy enough add a little boiling water. A teaspoonful of mushroom catsup added to the gravy is an improvement or a squeeze of onion juice.

Shell 1 qt. of chestnuts and cover with boiling water; leave them for fifteen minutes, then rub off the brown skins. Put them into a saucepan, cover them with soup stock and let them boil 1/2 an hour; when done, drain. Save the stock. Into a frying pan put 1 tablespoonful of butter and when melted add 1 of flour; cook until browned, then add the stock and stir until it boils; add salt and pepper to taste. Lay the chestnuts in a box made of fried bread and pour the sauce over.

To make the box, take a loaf of bread, cut off the crust and leave the sides as smooth as possible. Cut out the centre, leaving a box shaped piece. Fry this in deep fat.

Clean and cut the hare or rabbit as for fricassee. Simmer slowly in just enough water to cover, add a thickening of 1 tablespoonful each of butter and flour, season with salt, pepper, and 1 tablespoonful of curry powder.

When you have shad for dinner scald the roes ten minutes in boiling water , drain, throw into cold water, leave them there three minutes, wipe dry, and set in a cold place until you wish to use them. Cut them across into pieces an inch or more wide, roll them in flour, and fry to a fine brown. Scramble a dish of eggs, pile the roes in the centre of a heated platter, and dispose the eggs in a sort of hedge all around them.--From "The National Cook Book," by Marion Harland and Christine Terhune Herrick.

Take the roots of a bunch of celery, clean and cut it into small pieces, put them into a saucepan and cover with cold water, about a pint, stew slowly and when tender put through a vegetable press. Into a saucepan put 1 tablespoonful each of flour and butter. When melted and rubbed smooth add 1/2 a cup of milk and the celery. Stir well and when it boils add salt and pepper. Have 1 pt. of cold chicken cut into dice, and add them to the boiling sauce when all is hot. Serve with toast points.

Put 3-1/2 cupfuls of milk in a double boiler and as soon as it comes to a boil stir in two tablespoonfuls of corn-starch that has been mixed with 1/2 a cupful of cold milk. Cook for ten minutes. Beat together 3 eggs and a cup and a half of sugar. Pour the cooked corn-starch and milk on this, stirring all the time. Put back again on the fire, and add 1 tablespoonful of gelatine which has been dissolved in 4 tablespoonfuls of cold water. Cook three minutes. Set away to cool. When cold add 1 pt. of cream and 1 tablespoonful of vanilla and freeze. When the mixture has been freezing for ten minutes, take off the cover and add 2 cupfuls of chopped figs. Cover again and freeze hard.

Rub 4 ozs. of butter with a qt. of wheat flour, add a little salt. Make it into a paste with 1/2 a pt. of milk. Knead it well: roll it as thin as paper. Cut it out with a tumbler, and bake brown.

Put 1/4 of a lb. of bacon into a frying pan with 1 onion sliced; fry a light brown. Into a saucepan put a layer of potatoes, a layer of fish, then a few slices of the onion and bacon, then season. Continue until all has been used. Add 1 qt. of water, cover and let simmer 20 minutes without stirring. In a double boiler put 1 pt. of milk and break into it 6 water crackers; let it stand a few minutes then add to the chowder. Let it boil up once and serve. Use 3 lbs. of chopped fish and 3 potatoes for this.

Arrange slices of cold duck on a platter. Shell and blanch 1 qt. of chestnuts, then boil until soft, drain and put them through a colander. Add a tablespoonful of butter, salt and pepper to taste, arrange around the cold duck. Garnish with olives or bits of red currant jelly.

Into a saucepan put 2 tablespoonfuls of butter and 1 of flour, 1/2 a cup of milk, a teaspoonful of salt and a dash of cayenne. Stir until smooth, then add 25 oysters that have been washed and drained. When cooked take from the stove and add 2 tablespoonfuls of Madeira wine.

Season well, pieces of cold roast chicken. Make a fritter batter, stir the pieces in. Drop by spoonfuls into boiling fat. Lemon juice added to the seasoning is an improvement.

One pt. of cold boiled rice, mixed with a cup of cold milk, 1 egg, about 1/2 a pt. of flour just sufficient to hold it together. Put into a deep pan and bake 1/2 an hour.

Put a tablespoonful of butter in the blazer and let the melted butter run over the bottom. Then add 2 cups of cheese grated or cut into dice. Stir until melted, then add the yolks of 2 eggs, beaten and diluted with 1/2 a cup of tomato pur?e, 1/4 of a teaspoonful each of soda, salt, and paprika. Stir constantly until the mixture is smooth, then serve on bread toasted upon but one side.--Janet M. Hill in "Boston Cooking School Magazine."

Cook 3 tablespoonfuls of flour in four of butter; add 1/2 a cup of milk, season with salt and pepper. Mix this with 1 cupful of cooked onions put through a sieve; add three eggs beaten very light. Turn into a baking dish and stand in a pan of hot water. Bake 1/2 an hour.

Joint a fowl as for fricassee; put it on the fire in enough cold water to cover it; bring it to a boil slowly, and cook until tender. Unless the chicken is quite young this should require from 2 to 3 hours. When it has been simmering about an hour put in a sliced onion, 2 stalks of celery, 3 sprigs of parsley, and a teaspoonful of paprika. When the chicken is done, arrange it in a dish, add to the gravy salt to taste and the juice of 1/2 a lemon and pour it over the chicken.--From "The National Cook Book," by Marion Harland and Christine Terhune Herrick.

Soak 1 qt. of white soup beans over night. In the morning, drain, cover with fresh cold water, bring to a boil, drain, and cover with 1 qt. boiling water; boil slowly for about an hour. When the beans are tender press through a sieve then add 1 tablespoonful of vinegar, 2 of molasses, 2 of butter, salt and cayenne to taste, let the mixture get cold, when form into croquettes, dip in egg and in bread crumbs and fry in boiling fat.

Beat the yolks of 2 eggs and add them to 2 cups of mashed potatoes, then add 1 tablespoonful of chopped parsley, a teaspoonful of onion juice, 2 tablespoonfuls of cream or milk, 1 tablespoonful of butter; mix well, form into small balls, and egg and bread crumb them. Fry in deep fat.

Take off the skin from a bologna sausage. Rub to a paste. Spread slices of rye bread with butter and if liked, a little French mustard, then a layer of the bologna. Put two slices together.

Cut cold boiled ham into rather thick slices, cover with a mixture of pepper, olive oil, and mustard; dip in egg, then in cracker crumbs and set in a cold place. Fry slices of fat bacon or pork crisp, take them out and put the breaded ham into the hissing fat. Turn when the lower side is brown and cook the upper. Garnish with hard-boiled eggs cut in slices, serving a slice upon each portion of ham.--From "The National Cook Book," by Marion Harland and Christine Terhune Herrick.

Peel and slice 8 large potatoes. Into a deep saucepan put 3 slices of salt pork cut into small pieces, fry them, and then add the potatoes with salt, pepper, and 1 large peeled tomato, sliced, cover with water and let cook until the potatoes are done.

Freshen 1 pt. of salt codfish, add to it 1 qt. chopped, boiled potatoes, mix well, cut three slices of salt pork in very small pieces and fry brown; remove half the pork and add the fish and potatoes to the remainder; let it stand and steam five minutes without stirring; be careful not to let it burn; then add 1/3 cup of milk, and stir well. Put the remainder of the pork around the edge of the pan, and a little butter over it; simmer slowly for 1/2 an hour, until a brown crust is formed, then turn on a platter and serve.

Boil 6 sweet potatoes, peel them, and let them get cold, then cut in two lengthwise; lay them with the rounded side down in a baking dish, put a bit of butter and salt and pepper on each piece. Sprinkle granulated sugar over all and put in a quick oven to brown for 1/2 an hour.

Take a dozen milk crackers, break them up in small pieces and put into a pudding dish. Heat 1 qt. of milk, until boiling, sweeten and flavor to taste with vanilla, lemon or orange, and stir into it three well-beaten eggs. Take the milk from the fire at once and pour over the broken crackers. When cool stand on the ice and serve icy cold.

MARCH.

Boil 3 eggs, cut in slices crosswise and line the bottom and sides of a mould. Place in the mould alternate layers of thin slices of cold veal and ham. Cover with stock well boiled down. Set into the oven for 1/2 an hour; when cold turn out of mould and garnish with parsley.

Cut an onion into a saucepan, add a cup of water, a little mace and parsley. When thoroughly boiled, add 1 cup of cream or milk, 1 small spoonful of butter, 1 tablespoonful of flour, and strain all through a sieve. Take cold halibut, remove the bones and skin, and flake it, butter a dish and put in a layer of fish then one of the dressing, alternately, until the dish is full. Put grated bread crumbs on top and bake half an hour.

Chop lean pork somewhat coarsely; butter a pudding dish and line with good paste; put in the pork interspersed with minced onion and hard boiled eggs, cut into bits and sprinkle with pepper, salt, and powdered sage. Now and then dust with flour and drop in a bit of butter. When all the meat is in, dredge with flour and stick small pieces of butter quite thickly all over it. Cover with puff paste, cut a slit in the middle of the crust and bake 1/2 an hour for each lb. of meat. When it begins to brown, wash the crust with the white of an egg. It will give a fine gloss to it.--From "The National Cook Book," by Marion Harland and Christine Terhune Herrick.

Cut stale bread into finger-shaped pieces, mix 3/4 of a cup of coffee infusion, 2 tablespoonfuls of sugar, 1/4 of a teaspoonful of salt, 1 egg slightly beaten, and 1/4 of a cup of cream. Dip the pieces of bread into the liquid and "egg and bread crumb," and fry in deep fat. Drain on soft paper at the oven door. Serve at once, with sauce.--Janet M. Hill, in "Boston Cooking School Magazine."

COFFEE SAUCE.--Scald 1-1/2 cups of milk, half a cup of ground coffee, and let stand 20 minutes. Strain and add the infusion slowly to 1/3 of a cup of sugar, mixed with 3/4 of a tablespoonful of arrowroot and a few grains of salt. Cook 5 minutes. Serve hot.--"Boston Cooking School Magazine."

Wash the fish thoroughly, soak 1/2 an hour in cold water, skin side up; then cover with boiling water and let stand 5 minutes. Drain carefully, then remove the skin and bone. Put the flaked fish into a buttered serving dish and pour over it white sauce equal in quantity to that of the fish; cover with buttered crumbs and bake in a hot oven long enough to brown the crumbs.--Janet M. Hill, in "Boston Cooking School Magazine."

Stuff the pigeons with ordinary force meat. Roast and serve around a pyramid of baked tomatoes, and serve with the following sauce.

SAUCE.--Simmer three small onions, sliced, in 1/2 a pint of milk for an hour. Take out the onions, put in grated bread, a small lump of butter, pepper, salt, a dessertspoonful of chopped parsley, 1 chili and 1 anchovy shredded fine. Make it the consistency of bread sauce.

Boil and mash fine 6 potatoes, add a cupful of milk, salt and pepper to taste, a little butter, and the whites of 4 eggs beaten to a stiff froth. Have a plain mould well buttered and sprinkle the bottom and sides with bread crumbs. Line the mould with the potatoes and let stand for a few minutes. Put a slice of onion and 1 pt. of cream or milk to boil. Mix two tablespoonfuls of flour with a little cream or milk, and stir into the boiling cream. Season well with salt and pepper and cook eight minutes. Let the oysters come to a boil in their own liquor, skim them out and add to the cream, take out the piece of onion. Season and turn carefully into the mould. Cover with mashed potato, being careful not to add too much at once. Bake 1/2 an hour. Take from the oven about ten minutes before dishing and let it cool a little. Then place a large dish over the mould and turn out carefully. Caution should be taken that every part of the mould has a thick coating of the potato, and when the covering is put on, no opening is left for the sauce to escape.

Slice eight boiled potatoes, and put a layer of them in a buttered baking dish; make a white sauce with 1 tablespoonful each of butter and flour and a cup of milk; season with cayenne and salt; cover the layer of potatoes with a layer of sauce, and so continue until the dish is full. Sprinkle the top with bread crumbs and grated cheese; bake about 20 minutes.

Cut some mutton kidneys, open down the centre, do not separate them; peel, and pass a skewer across them to keep them open, season and dip them in melted butter, broil over a clear fire, doing the cut side first; remove the skewers; have ready a little butter mixed with some chopped parsley, salt, pepper and a little lemon juice and a dash of nutmeg; put a small piece of this butter in the centre of each kidney and serve hot.

Cut 2 lbs. of round steak into small pieces and slice one beef kidney. Line a deep dish with suet crust, leaving a small piece of crust to overlap the edge, then cover the bottom with a portion of the steak and kidney, season with salt and pepper, then add more steak and kidney, season again. Put in sufficient stock or water to come to within 2 inches of the top of the dish. Moisten the edges of the crust with cold water, cover the pudding over, press the two crusts together that the gravy may not escape and turn up the overhanging paste. Steam for 3 or 4 hours.

Cut nice pieces of cold pork and put them into a deep pan. Parboil some potatoes and onions, cut them into rather large pieces and mix them in well with the meat, season with pepper, salt and a little sage, and add the gravy. Put a layer of potatoes on the top and brown in the oven.

Mince the boiled lobster meat, add to it 6 drops anchovy sauce, lemon juice and cayenne to taste and 4 tablespoonfuls of b?chamel sauce. Line patty pans with light paste. Stir the lobster mixture over the fire for 5 minutes and put in the cases.

B?CHAMEL SAUCE.--One small bunch of parsley, 2 cloves, small bunch of herbs, salt to taste, 1 cup white stock and 1 cup of milk, 1 tablespoonful of arrowroot.

Chop fine pieces of cold fowl, and brown 2 onions in 2 ozs. butter, add 1 teaspoonful flour, 1 dessertspoonful curry powder, 1 tablespoonful lemon juice, 1/2 pint gravy, season with salt and pepper. Stew 20 minutes.

Mince very fine 1 lb. of beef, 1 onion, 2 ozs. suet; add a little flour, pepper and salt. Stew half an hour, stirring frequently.

Roll some light pie crust very thin and cut in half moons. Chop beef or mutton very fine, add a little summer savory, parsley, salt and pepper. Lay some of this between two layers of paste. Egg and bread crumb them and fry in boiling fat for ten minutes.

Stuff the chickens with a force meat made of French rolls, a little butter, egg, finely-chopped onion, parsley, thyme, and grated lemon peel; then lard and bread crumb them, putting a piece of fat over the breasts that they may not become too brown. Place them in a stewpan with 1 oz. of butter, leave uncovered for a short time, then cover and bake about 1-1/2 hours. Half an hour before serving add a small cup of cream or milk and baste thoroughly over a hotter fire.

Heat and grease a gridiron, broil a breast of lamb first on one side, then on the other. Rub over with butter, pepper and salt. Serve on a hot dish with mint sauce.

Simmer 2 finely minced onions for 3/4 of an hour in a qt. of stock. Rub through a colander and put back again on the stove. Stir 2 tablespoonfuls each of flour and butter together until smooth; add to the soup. In another saucepan heat a cup of milk and a pinch of soda, add this to the stock, beat in the white of an egg, season with salt and pepper, and minced parsley.

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