Miss Parloa's New Cook Book Part 53

Lyonnaise Tripe.

About one pound of cooked tripe, cut in small pieces; two table- spoonfuls of b.u.t.ter, one of chopped onion, one of vinegar, salt, pepper. Put the onion and b.u.t.ter in a frying-pan, and when the onion turns yellow, put in the tripe. Cook five minutes. Season with the salt, pepper and vinegar. Serve on slices of toast.

Meat and Potato Sandwiches.

Any kind of cold meat, cut in slices and seasoned with salt and pepper; four large potatoes, two eggs, salt, pepper, one-forth of a cupful of boiling milk, one table-spoonful of b.u.t.ter. Have the meat cut in thin slices and seasoned with salt and pepper. Pare, boil and mash the potatoes. Add the milk, b.u.t.ter, salt, pepper and one well- beaten egg. Cover the slices of meat on both sides with this preparation, and dip in well-beaten egg. Put in the frying-basket and fry till a light brown. Serve on a hot dish.

Minced Veal and Eggs.

One quart of cold veal, chopped rather coa.r.s.e; one teaspoonful of lemon juice, one cupful of stock or water, two table-spoonfuls of b.u.t.ter, one teaspoonful of flour, salt, pepper. Melt the b.u.t.ter in a frying-pan. Add the flour to it. Stir until smooth, and add the stock and seasoning. When it boils up, add the chopped veal. Heat thoroughly, and dish on slices of toast. Put a dropped egg in the centre of each slice, and serve very hot.

Mutton, Rechauffe.

Cut cold roasted or boiled mutton in slices about half an inch thick, and cover both sides with sauce made in this way: Put two table- spoonfuls of b.u.t.ter in the frying-pan, and when melted, add one of flour. Stir until smooth. Add, gradually, one cupful of stock, and two table-spoonfuls of glaze. Boil for one minute, and stir in the yolks of two eggs. Season with salt, pepper and one table-spoonful of lemon juice, and remove from the fire at once. Season the mutton with salt and pepper, and as soon as the sauce begins to cool, dip both sides of the slices in it, and roll them in fine bread crumbs. Beat one whole egg and the two whites together. Dip the sauced mutton in this and again in the crumbs. Fry in boiling fat for two minutes. Drain on brown paper, and serve with either tomato, Tartare or Hollandaise sauce. Any kind of cold meat can be served in this manner.

Chicken In Jelly.

A little cold chicken (about one pint), one cupful of water or stock, one-fifth of a box of gelatine, half a teaspoonful of curry powder, salt, pepper. Cut the meat from the bones of a chicken left from dinner. Put the bones on with water to cover, and boil down to one cupful Put the gelatine to soak in one-fourth of a cupful of cold water. When the stock is reduced as much as is necessary, strain and season. Add the curry and chicken. Season, and simmer ten minutes; then add the gelatine, and stir on the table until it is dissolved.

Turn all into a mould, and set away to harden. This makes a nice relish for tea or lunch. If you have mushrooms, omit the curry, and cut four of them into dice. Stir into the mixture while cooking. This dish can be varied by using the whites of hard-boiled eggs, or bits of boiled ham. To serve: Dip the mould in warm water, and turn out on the dish. Garnish with parsley.

Chicken Cutlets.

Season pieces of cold chicken or turkey with salt and pepper. Dip in melted b.u.t.ter; let this cool on the meat, and dip in beaten egg and in fine bread crumbs. Fry in b.u.t.ter till a delicate brown. Serve on slices of hot toast, with either a white or curry sauce poured around.

Pieces of cold veal make a nice dish, if prepared in this manner.

Broiled Liver.

Cut in slices and dip in melted b.u.t.ter, and lightly in flour. Broil over a bright fire eight or ten minutes.

Liver, Fried in Crumbs.

Season slices with salt and pepper. Dip in beaten egg and very fine cracker crumbs. Fry six minutes in boiling lard.

Liver and Bacon.

Cut in slices, season with salt and pepper, and cut again into small squares. Place on a skewer pieces of liver and bacon, alternating. Fry five minutes in boiling fat. Slip off of the skewer on to toasted bread, and serve immediately.

Liver, Saute.

Cut the liver in _thin_ slices. Season with salt and pepper. Heat together in a small frying-pan two table-spoonfuls of b.u.t.ter and a large one of flour. Lay in the liver, and brown it on both sides. Add a teaspoonful of chopped parsley, two table-spoonfuls of water and one of wine. Taste to see if salt enough. Boil up once, and serve.

Liver, Saute, with Piquant Sauce.

Cut the liver in slices about one-third of an inch thick, and if beef liver, let it stand in warm water ten minutes (calves' livers will not need this). Drain dry, and put in the frying-pan with enough beef or pork drippings to prevent its sticking, and cook very slowly for eight minutes, turning constantly. Take up on a hot dish and pour a piquant sauce over it. Serve immediately.

Curry of Liver.

Cut the liver in small, thin pieces, and for every pound have four table-spoonfuls of b.u.t.ter, two slices of onion, two table-spoonfuls of flour, a speck of cayenne, salt, pepper, one teaspoonful of curry powder. Let the b.u.t.ter get hot; then cook the liver in it slowly for four minutes. Add the flour and other ingredients. Cook two minutes, and add, slowly, one cupful of stock. Let this boil up. Dish, and serve.

Chicken Livers, Saute.

Wash and wipe six livers. Put two table-spoonfuls of b.u.t.ter in the frying-pan, and when hot, add a large slice of onion, which cook slowly ten minutes, and then take out. Dredge the livers with salt, pepper and flour, and fry for ten minutes in the b.u.t.ter; add one teaspoonful of flour, and cook a minute longer. Pour in half a cupful of stock, one tea-spoonful of lemon juice, one of vinegar and one- fourth of a spoonful of sugar, and boil up once. Serve with a garnish of toasted bread.

Chicken Livers and Bacon.

Cut the livers in pieces the size of a half dollar, and have thin slices of bacon of the same size. Nearly fill a small wire skewer with these, alternating. Place in the frying basket and plunge into boiling fat for about one minute. Serve on the skewers, or on toast, with thin slices of lemon for a garnish. Or, the skewers can be rested on the sides of a narrow baking pan and placed in a hot oven for five minutes. Serve as before. The livers of all other kinds of poultry can be cooked the same as chicken.

Chicken Livers in Papillotes.

Wash the livers and drop them into boiling water for one minute. Take them up; and when drained, split them. For eight livers put two table- spoonfuls of b.u.t.ter in the frying-pan, and when hot, add one table- spoonful of flour. Stir until smooth; then gradually add half a cupful of cold water. Stir into this two spoonfuls of glaze, if you have it.

Season with pepper and salt, and stir into the sauce half a cupful of finely-chopped ham. Spread this mixture on the livers, place them in _papillotes_ the same as cutlets, lay them in a pan, and put in a slow oven for fifteen minutes. Have little squares of toast or of fried brown bread. Heap these in the centre of a hot dish, and arrange the livers around them. Serve very hot.

Stewed Kidneys.

Cut the kidneys in thin round slices. Cover them with cold water and let them stand half an hour; then wash them clean, and put them in a stew-pan with one quart of water or stock, a clove, two table- spoonfuls of onion juice, and salt and pepper. Simmer two hours. Put one table-spoonful of b.u.t.ter in the frying-pan, and when hot, add one of flour. Stir until it is brown and smooth, and add to the kidneys.

Put a small bouquet of sweet herbs in the stew-pan, and simmer half an hour longer. Taste to see if seasoned enough; if not, add more salt and pepper, and, if you like, one table-spoonful of lemon juice. Take out the bouquet, and serve. This dish can be prepared any time in the day, as it is quite as good warmed over as when first prepared.

Kidneys, Saute.

Skin, wash and wipe the kidneys, cut in thin, round slices, and season with salt and pepper. Put one table-spoonful of b.u.t.ter and half a table-spoonful of flour in the frying-pan, and when hot, put in the kidneys. Stir two minutes, then add half a cupful of stock or water.

When the dish boils up, add half a table-spoonful of lemon juice.

Serve with a garnish of points of toast.

Broiled Kidneys.

Skin, wash, wipe and split sheep's or lambs' kidneys. Run a small skewer through each, to keep it open. Season with salt and pepper, dip in melted b.u.t.ter and in flour, place in the double broiler and cook six minutes over a bright fire. Serve on a hot dish.

Kidneys a la Maitre d'Hotel.