Contents

[INTRODUCTION]
[SOUP]
[FISH]
[COLD MEATS AND HOW TO SERVE THEM]
[SAUCES FOR MEATS AND GAME]
[ENTREES]
[MUTTON, BEEF AND HAMS]
[FOWLS AND GAME]
[VEGETABLES]
[EGGS, OMELETS, ETC.]
[SALADS AND RELISHES]
[PICKLES]
[BREAD AND YEAST]
[RUSKS, DOUGHNUTS AND WAFFLES]
[CAKE AND CONFECTIONS]
[DESSERTS]
[PUDDINGS, PIES AND MINCEMEAT]
[PRESERVES, SYRUPS AND FRUIT JELLIES]
[BRANDIED FRUITS, WINES AND CORDIALS]
[DELICATE PREPARATIONS FOR THE SICK AND CONVALESCENT]
[COFFEE, TEA, CHOCOLATE, ETC.]
[CANDIES AND CREAM DROPS]
[CHEFS D’OEUVRE]
[HINTS ON COOKING]
[HINTS ON HOUSECLEANING]
[INDEX]
[Transcriber’s Note:]

LA CUISINE CREOLE

A COLLECTION OF
CULINARY RECIPES

From Leading Chefs and Noted Creole Housewives,
Who Have Made New Orleans
Famous for Its Cuisine

SECOND EDITION

NEW ORLEANS:
F. F. HANSELL & BRO., Ltd.

HAMMOND PRESS
W. B. CONKEY COMPANY
CHICAGO

INTRODUCTION

“La Cuisine Creole” (Creole cookery) partakes of the nature of its birthplace—New Orleans—which is cosmopolitan in its nature, blending the characteristics of the American, French, Spanish, Italian, West Indian and Mexican. In this compilation will be found many original recipes and other valuable ones heretofore unpublished, notably those of Gombo file, Bouille-abaisse, Courtbouillon, Jambolaya, Salade a la Russe, Bisque of Cray-fish a la Creole, Pusse Cafe, Cafe brule, Brulot, together with many confections and delicacies for the sick, including a number of mixed drinks. Much domestic contentment depends upon the successful preparation of the meal; and as food rendered indigestible through ignorance in cooking often creates discord and unhappiness, it behooves the young housekeeper to learn the art of cooking.

It is the author’s endeavor to present to her a number of recipes all thoroughly tested by experience, and embracing the entire field of the “Cuisine,” set forth in such clear, concise terms, as to be readily understood and easily made practicable, thereby unveiling the mysteries which surround her, upon the entree into the kitchen. Economy and simplicity govern “La Cuisine Creole”; and its many savory dishes are rendered palatable more as the result of care in their preparation than any great skill or expensive outlay in the selection of materials. The Creole housewife often makes delicious morceaux from the things usually thrown away by the extravagant servant. She is proud of her art, and deservedly receives the compliments of her friends. This volume will be found quite different from the average cook-book in its treatment of recipes, and is the only one in print containing dishes peculiar to “la Cuisine Creole.”

LA CUISINE CREOLE

SOUP

Soup being the first course served at all ordinary dinners, we make it the basis for preliminary remarks. Nothing more palatable than good, well-made soup, and nothing less appetising than poor soup. Now to attain perfection in any line, care and attention are requisite, careful study a necessity, and application the moving force. Hence, cooking in all its branches should be studied as a science, and not be looked upon as a haphazard mode of getting through life. Cooking is in a great measure a chemical process, and the ingredients of certain dishes should be as carefully weighed and tested as though emanating from the laboratory. Few female cooks think of this, but men with their superior instinctive reasoning power are more governed by law and abide more closely to rule; therefore, are better cooks, and command higher prices for services.

Now, with regard to soup making, the first care is to have the fire brisk, the vessel in which it is cooked thoroughly cleaned and free from odor. To insure this, keep one vessel sacred to soup as nearly as possible; and after serving wash the pot with potash water, or take a piece of washing soda the size of a nutmeg, dissolve in hot water and then cleanse the vessel. A good workman is known by his tools, so also a good cook will look well to the utensils before commencing operations. Good results follow carefulness.

Soup must have time to cook, and should always boil gently, that the meat may become tender, and give out its juices. Allow a quart of water and a teaspoonful of salt for each pound of meat. Soup meat must always be put down in cold water. Skim well before it comes to the boiling point, and again skim off superfluous fat before putting in the vegetables. The vegetables most used in soups are carrots, leeks, parsley, turnip, celery, tomatoes, okras, cabbage, cauliflower, peas and potatoes.

One large leek, two carrots, one bunch of parsley, two turnips and a potato, will be enough for one pot of soup. One head of celery, two leeks, two turnips, and five or six small potatoes will be enough another time. Six tomatoes skinned, the juice strained from the seeds, a leek, a bunch of parsley, and six potatoes will answer for another style; a carrot, some cabbage, tomatoes, and potatoes will do another time. Okra alone is vegetable enough for a gombo, unless onion is liked with it. Green peas, lettuce, and new potatoes are enough for spring lamb soup. Vermicelli and macaroni are for chicken, lamb or veal soup, with the addition of onion if liked.

It is well to prepare the vegetables when the meat is put over the fire to boil; allow a quart of water to a pound of meat. Trim and scrape carrots, then cut or grate them. Wash parsley and cut it small. Pare turnips and cut them in slices a quarter of an inch thick. Cut leeks in thick slices. Cut celery in half lengths; the delicate green leaves give a fine flavor to the soup.

Pour boiling water on tomatoes, which will cause the skins to peel off easily; when cool, squeeze out the seeds, and reserve the juice for use in soup.

Shave cabbage in thin slices. Slice okra for gombo or okra soup. Pare the potatoes, shell the peas, and cut off green corn from the cob, for all these add fine flavor to soup.

To color soup brown, use browned flour or a little burnt sugar. Spinach leaves give a fine green color. Pound the leaves, tie them in a cloth, and squeeze out all the juice which add to the soup five minutes before serving. This is also used to give color to mock-turtle soup.

You may color soup red by putting in the strained juice of tomatoes, or the whole tomato, if it is run through a sieve; grated carrot gives a fine amber color; okra gives a pale green.

For white soups, which are made of veal, lamb, and chicken, white vegetables are best, such as rice, pearl barley, vermicelli, and macaroni; the thickening should then be made of unbrowned flour.

STOCK FOR SOUP

Stock in its composition is not confined to any set rules for any particular proportions. All cook books give particular as well as general directions for its manufacture; but all cooks know that the most economical plan is to have a general stock-pot, where, or into which, you can throw any pieces of beef or any piece of meat from which gravy can be extracted—bones, skin, brisket or tops of ribs, ox-cheek, ham, trimmings of turkey and other fowls, pieces of mutton, bacon, veal, game, etc., etc. In fact, anything that will become a jelly will assist in making stock. To this medley of ingredients add pepper, salt, spices, herbs, carrots cut small, onions, and curry, if wished, etc., and stew all to a rich consistency over a slow fire, and then remove to cool. When cool, or rather cold, every particle of fat must be removed and stock poured clear of all sediment; it is now ready for use. When very rich soup is desired, the jelly from a cow-heel, or lump of butter rolled in flour, must be added to the stock.

TO CLARIFY STOCKS OR SOUPS

The whites of two eggs to about four quarts of stock or soup; two pints and a half of cold water.

Whisk the whites of two fresh eggs with half a pint of water for ten minutes; then pour in very gently the four quarts of boiling stock or soup, stirring it all the time. Place the stewpan over the fire, and skim the mixture till clear before allowing it to boil. When on the point of boiling, stir rapidly; then place it a little back from the fire, and let it settle till the whites of the eggs become separated. Strain it through a fine cloth placed over a sieve, and it will be clear and good.

STOCK FOR GRAVIES

Cut the meat from a knuckle of veal, and put it, with a pound of lean beef, into two quarts of water; add one table-spoonful of salt and a teaspoonful of pepper; cover it close, and let it stew until the meat is very tender; then strain it and keep it for rich soups or gravies, as thinning them with water spoils them. Always keep a pot or stewpan in which to throw all nice pieces of meat left from dinner, also any steak, bones, chicken wings, etc., etc. This makes a reserve of stock with very little fresh meat. It is useful and economical, and, being without vegetables, never sours. In making oyster soup use a pint or so of this stock to the usual quart of oysters and a pint of milk.

PLAIN BEEF SOUP

Five pounds of the leg or shin of beef; one gallon of water; a teaspoonful of salt; two heads of celery; five carrots; three onions; four turnips; two tomatoes, and a bunch of sweet herbs. Boil four hours and a half.

Cut the meat in two or three pieces, and put them into a pot with a gallon of cold water, which gradually soaks out the juices of the meat before coming to the boil. Salt well, then skim as the soup heats. Boil slowly with a regular heat for about four hours; then add two heads of celery, five carrots cut small, two tomatoes, three onions sliced and fried, and the sweet herbs tied up in muslin. The turnips should be added half an hour before serving. If any portion of the meat is required for the table, take it from the soup about two hours before dinner. Let the remainder be left in the soup, which must be strained through a hair sieve before it is served.

SOUP ET BOUILLI

Six or eight pounds of a brisket of beef; three carrots; four turnips; two onions; six cloves; two heads of celery; one clove of garlic; a bunch of sweet herbs; a little salt; a piece of butter; a little flour; one French roll; a tablespoonful of French mustard.

Put the beef into a pot and cover it with water, and when it boils take off the scum as it rises; then draw it to the side of the fire to stew slowly for five or six hours, with the carrots, turnips, celery, garlic, bunch of sweet herbs, and the onions stuck with cloves. When done lay the bouilli on a hot dish, and strew over it some carrots, turnips and the stalks of celery, previously boiled and cut into shapes. Add to it a sauce made of a little of the soup, thickened with flour fried in butter, and seasoned with pepper and salt. Strain the soup over a French roll placed at the bottom of the tureen and serve. The bouilli may have a spoonful of French mustard added to the soup sauce.

BROTH IN HASTE

Cut some rare roast meat or broiled steak very fine. To a teacupful of the cut meat put a pint and a half of boiling water; cover it, and set it on the fire for ten minutes; season to taste. Roll a cracker fine, and put in with the meat. This broth is both excellent and convenient for invalids or children.

PLAIN CHICKEN-BROTH FOR AN INVALID

Cut a young fowl into four parts, wash well in cold water, put the pieces in a stewpan with one quart of cold water and a little salt; let it boil gently, skim it well; add the white heart of a head of lettuce and a handful of chervil. Boil the broth for an hour, then strain it into a bowl. Two tablespoonfuls of pearl barley added to the broth when first put on makes it quite nourishing for an invalid.

CRAYFISH-BROTH FOR PURIFYING THE BLOOD

Take two pounds of the lean part of very white veal, chop it very fine; add to it three dozen crayfish and a handful of green chervil; pound them together to thoroughly bruise the crayfish; then put the whole into a stewpan, and pour upon it three pints of cold spring water; add a little salt, and place the stewpan on the stove to boil. After half an hour, set it back on the stove, and let it simmer very gently for an hour, then strain. It should be taken fasting to insure its best effect.

SOUPE MAIGRE, WITHOUT MEAT, FOR LENT

Melt half a pound of butter in a stewpan, put in six onions sliced; add two heads of celery cut small, one-half a head of white cabbage, and a bunch of chopped parsley; let them boil twenty minutes, then stir in three rolled crackers; pour in two quarts of boiling milk, or milk and water; let this boil up gently for half an hour, and just before serving stir in two well-beaten eggs.

CHICKEN SOUP. YELLOW AND VERY RICH

Take two pounds of veal, half as much beef or lamb, and one small chicken cut up; boil them in three quarts of water, skim off all the scum as it rises; slice a leek or two onions, grate a large carrot or two small ones; put all these to the soup; add two tablespoonfuls of salt and one of pepper. Let it boil gently for two hours, then add a spoonful of butter worked in flour; cover this for fifteen minutes, and serve in a tureen. Take the chicken into a deep dish, put over it butter, pepper, and sprigs of parsley; or you may chop the chicken up, season with pepper, salt, butter, and an egg; form into balls, roll them in flour, and drop them in a few minutes before serving.

VEAL GRAVY SOUP

Throw into a stewpan one pound veal cutlet, three slices of ham, two tablespoonfuls of lard, and let them fry gently; then, before browning, add three sliced onions, two carrots, two parsnips, a head of celery, and a few cloves. Let them cook slowly till lightly browned, then add a pint and a half of boiling broth or water; let this cook for an hour, and then put in a cup of mushrooms; skim and strain for use.

SCOTCH BARLEY BROTH. CHEAP AND SUBSTANTIAL

Wash half a pound of Scotch barley in cold water; put it in a pot with four or five pounds of shin beef sawed into small pieces, cover it with cold water and set it on the fire. When it boils skim it well, and then add three onions. Set it near the fire to simmer gently for two hours. If much fat rises skim again; then add two heads of celery and a couple of turnips cut into thin pieces. Season with salt, and let it boil for an hour and a half. Take out the meat on a platter and cover to keep warm; then pour the soup in a tureen and serve.

CONSOMME OF BEEF AND FOWL

Take two pounds of lean beef and a fowl half roasted and cut in pieces, put into a saucepan, which must be filled with stock or plain broth; skim it well, salt it to taste, and add two carrots, two onions, a head of celery or a pinch of celery seed, also a little thyme, a whole pepper, mace, and a bay leaf. Let it simmer gently for three or four hours, then strain through a coarse cloth; free it entirely from fat, and clarify it with the white of an egg.

WHITE CONSOMME OF FOWL

Take one or two fowls, old or young. Let them lie half an hour in cold water to cleanse from the blood, then drain and put them in a pot; fill it with water, let it boil, then skim it. Add one large carrot, or two small ones, two turnips, one onion, one head of celery, two cloves, a piece of mace, a little salt. Let it boil gently for two hours if the chickens are young; if old, three hours. When they are tender, skim off the fat, and pass the consomme through a sieve. This consomme may be considered a basis for all white soups, as well as white sauces, and should be used instead of water for filling them up.

PLAIN VERMICELLI SOUP, NO. 1

Put a soup-bone, weighing from two to three pounds, or a brisket of beef, into four quarts of water; add two onions, two carrots, and two turnips; salt to taste, and place over the fire to boil for three hours; then remove and strain; put back on the stove, and add a quarter of a pound of vermicelli, and let it boil till tender; serve with tomatoes.

VERMICELLI SOUP, NO. 2

Cut about four pounds of knuckle of veal, one pound and a half of the scrag of mutton, and a few slices of ham into small pieces; put them into a saucepan with one onion stuck with cloves, and four ounces of butter; then add the carrots, mace, bunch of sweet herbs, one anchovy, and the celery. Mix all together, cover it close, and set it over the fire till all the gravy has been extracted from the meat; pour the liquor into a bowl, let the meat brown in the pan, and add to it four quarts of water; boil it slowly till it is reduced to three pints, strain it, and stir in the gravy drawn from the meat. Set it over the fire, add the vermicelli, one head of celery cut fine, a little cayenne, and salt; boil it up for ten minutes. Lay a French roll in the tureen, pour the soup over it, and strew some vermicelli on the top.

BAKED SOUP

Cut the beef or mutton and the vegetables in pieces, season them with salt and pepper, and put them into a jar with a pint of peas and the Patna rice. Pour in four quarts of water, cover the jar very closely, and set it in the oven to bake. When done, strain it through a sieve, and serve it very hot.

VERMICELLI OR MACARONI SOUP

Swell a quarter of a pound of vermicelli or macaroni (whichever is preferred) in a quart of warm water for one hour; then add it to some good stock or plain veal, chicken or beef soup; add a spoonful of butter and half a pint of stewed tomatoes just before the soup is served. This is a very fine soup, and is especially nourishing for delicate stomachs.

GREEN PEA SOUP, WITHOUT MEAT, FOR LENT

Put two pints of green peas in two quarts of water, boil until the peas are very soft; then add three or four onions, two heads of celery, a carrot, and a turnip, all cut small; season with salt to taste, add a little butter, and boil for two hours. If it becomes too thick, add one pint of boiling water. The peas may be boiled the day before, and kept over for convenience, if desired. This recipe is intended for green peas but it may be made with dried peas also, and the longer they boil, the better the soup will be. Do not add the vegetables until the day it is wanted.

TOMATO SOUP WITH VEGETABLES. VERY FINE

Cut small, three carrots, three heads of celery, four onions and two turnips; put them into a saucepan with a tablespoonful of butter, a slice of ham and a half cup of water; let them simmer gently for an hour; then if a very rich soup is desired add to the vegetables two or three quarts of good soup stock, made by boiling a beef bone in three quarts of water until the meat is tender. Let all boil together for half an hour, and then add ten or twelve ripe tomatoes and a half-dozen whole peppers. It should cook for another hour or so. It must then be strained through a sieve or coarse cloth. Serve with toasted or fried bread cut in bits in the tureen. This is an elegant family soup, particularly nice in summer when the vegetables are fresh.

CHEAP WHITE SOUP

Chop up any remains you may have of cold veal, chicken, game or rabbit roasted dry. Grate them, beat them in a mortar, and rub them through a sieve. Then add to the panada a quart of stock, put it into a saucepan and cook. Pay great attention to skimming as it boils.

QUEEN VICTORIA’S FAVORITE GREEN PEA SOUP

Take two quarts of green peas, a double-handful of parsley, four stalks of green mint, and a good handful of green onions. Have ready two quarts of veal or beef stock, place it on the fire, throw in the above peas, mint and onions. Let them all boil; when they are thoroughly done take them out, drain them and pound them well together. Put them in the stewpan again with the liquor; warm it and run it through a sieve. Add at the last moment a half pound of butter and a spoonful of sugar. Serve with fried bread.

ECONOMICAL GREEN PEA FAMILY SOUP WITH EGG DUMPLINGS

Take a quart of shelled English peas for a large family, but if for a small family a pint will do. Put on the fire a veal bone or half a chicken; if a pint only of peas is used add any broiled steak, bones, nice scraps, or a small beef marrow bone; set it on the fire with a gallon of water and let it boil two hours. Then tie up in a muslin bag, one coffeecupful of the green peas; let the others stand in a cool place until wanted. Put this bag of peas into the pot with the beef and chicken stock, and let them boil until the peas are perfectly done. Skim out the peas, meat and bones, and add the rest of the peas, and let them boil gently. While these are cooking pour the peas in the bag into a pan and mash them smoothly; then add to them a batter made with two eggs, a spoonful of milk and flour. Add to the boiling peas a spoonful of butter and a little eschalot, if the flavor of onion is liked; then drop the batter in gently, a little at a time, in small round dumplings, and when they boil up your soup is ready to serve. This is an excellent spring soup, and is improved by adding lettuce heads, but they must be taken out before the dumplings are put in, as they give a dark color if left in too long.

CLEAR PEA SOUP

Take two quarts of good beef or veal soup stock—which is better for being boiled the day before; into this put a quart of young green peas, heads of lettuce, and a sprig of mint; add salt and pepper to taste.

DRIED SPLIT-PEA SOUP

Take a good beef marrow-bone of one or two pounds weight, or the remains of roast beef-bones and gravy; add a slice of ham. Put these in a pot with a gallon of cold water; throw in the pot two cups of split peas or small white beans, two carrots, two turnips, two large onions or three small ones, a stalk of celery cut in pieces, a bunch of thyme, and a teaspoonful of mixed black and red pepper. When the vegetables are quite soft, which will be in about two hours, take the soup from the fire, strain it through a sieve or coarse cloth; add salt, and put on the fire again and boil for a few moments; then pour it over toasted bread.

GREEN CORN SOUP. VERY DELICATE

Cut corn from the cob until you have at least a pint; cover it with a quart of sweet milk. Let it boil half an hour, add a teaspoonful of salt, skim it carefully, then throw into it a piece of butter the size of a hen’s-egg and pepper to suit your taste. Serve with rolls or toasted bread.

OYSTER SOUP. DELICATE

Take the oysters from their liquor. To every quart of the liquor add a pint of water or milk (milk is preferable); season with salt, pepper, butter, and toasted bread-crumbs that have been toasted and pounded. When this has boiled, put in a quart of oysters to two quarts of liquor. Let all boil a few minutes, and serve.

ANOTHER OYSTER SOUP. VERY STRENGTHENING

Take a knuckle of veal or a piece of lamb; allow a quart of water and a teaspoonful of salt to each pound; set it over the fire, let it come to a boil, skim it well and then set it back on the stove. Let it simmer for two hours. This will form a fine, strong, nourishing stock for the soup. Take out the meat, and skim the stock clear; put in half a pound of rolled crackers and a quart of nice oysters. Let it boil up, and finish by putting in a large tablespoonful of butter, and pepper and salt to taste. Macaroni or vermicelli can be substituted for the crackers, if preferred.

TURTLE SOUP FOR A LARGE COMPANY, NO. 1

Cut the head off the turtle the day before you dress it, and drain the blood thoroughly from the body. Then cut it up in the following manner: Divide the back, belly, head and fins from the intestines and lean parts. Be careful not to cut the gall bag. Scald in boiling water to remove the skin and shell. Cut up in neat pieces and throw into cold water. Boil the back and belly in a little water long enough to extract the bones easily. If for a large company a leg of veal will also be required, and a slice of ham, which must be stewed with the lean parts till well browned; then add boiling water, and the liquor and bones of the boiled turtle. Season with sliced lemon, whole pepper, a bunch of parsley, two leeks sliced, and salt to taste. Let this all boil slowly for four hours then strain. Add the pieces of back, belly, head and fins (take the bones from the fins), pour in half a pint of Madeira wine and a quarter of a pound of good sweet butter, with a tablespoonful of flour worked in it; also, a lemon sliced thin. Let it boil gently for two hours, then serve.

In cutting up the turtle great care should be taken of the fat, which should be separated, cut up neatly, and stewed till tender in a little of the liquor, and put into the tureen when ready to serve. Garnish with the eggs, if any; if not, use hard-boiled eggs of fowls.

TURTLE SOUP NO. 2

Put on, at an early hour in the morning, eight pounds of beef or veal, one pound of ham or bacon, eight onions, with pepper, salt, and sweet herbs to taste. Make a rich soup of this, and add to it the liquor of a boiled turtle; season very high with wine, spice, cayenne, and catsup. Put in the flesh of the turtle, prepared as in recipe No. 1—do not use the eyes or tongue. Let this boil up till tender, and serve with force-meat balls in tureen. Curry powder will give a higher flavor to soups than spice.

PLAIN MOCK-TURTLE SOUP

Boil a calf’s-head until very tender; take out the head, strain the liquor, and skim off the fat when cold, and keep till following day. Cut up the meat of the head and brain, and add to the liquor; place over the fire, after seasoning to taste with pepper, salt, mace, cloves, sweet herbs, and onions. Let it stew an hour, then add a tumbler of white wine, and it is ready for the force-meat balls. For the balls, chop a pound of lean veal with half a pound of salt pork; add the brains of the calf’s-head, seasoned with pepper, salt, mace, cloves, sweet herbs, or curry powder. Make into balls the size of the yolk of an egg; boil part in the soup, fry the rest for a separate dish.

MOCK-TURTLE SOUP NO. 2

Put into a pot a knuckle of veal, two calf’s feet, two onions, a few cloves, pepper, allspice, mace and sweet herbs; cover them with water; tie a thick paper over the pot, or cover it close. Let it stew four hours. Remove from the fire and let it cool. When cold take off the fat very nicely, cut the meat and feet into bits an inch square, remove the bones and coarse parts; then place over the fire again to warm. Add a large spoonful of walnut catsup, one of mushroom catsup, a little mushroom powder, or a few mushrooms, and the jelly of the meat. When hot, serve with hard eggs, forcemeat balls, and the juice of one lemon.

MOCK-TURTLE SOUP. EXCELLENT, NO. 3

Clean a calf’s head nicely, split it and take out the brains; put the head into considerably more water than will cover it. Let it boil gently, and skim it carefully; when very tender take it out and cut in small pieces. Put into the boiling soup three pounds of beef and a knuckle of veal with all the bones broken fine. Add to this four or five onions, a carrot and turnip sliced, and a bunch of sweet herbs. Let it boil gently for three hours. Parboil the tongue and brains of the calf’s head, and add them when the soup is nearly done. Let it cool and take off the fat.

To finish it for the table, melt a quarter of a pound of nice fresh butter, add a handful of flour and stir over the fire till the butter and flour are brown; add to this a little of the soup, a few sprigs of parsley and sweet basil; boil it for fifteen minutes and add it to the soup, together with two tablespoonfuls of catsup, the juice of a lemon, and salt to taste. It is usual to add a pint of sherry. When dished in the tureen, put in two dozen egg balls.

EGG BALLS FOR MOCK-TURTLE SOUP

Make a paste of the yolks of four hard-boiled eggs and the white of two raw ones; season with salt and cayenne pepper. Take bits of the paste the size of small marbles, run them in flour and roll into balls; fry carefully in butter and drop into the soup.

OX-TAIL SOUP

Cut each joint of two ox-tails with a meat-saw, steep them in water for two hours; then place them in a stew-pan with three carrots, three turnips, three onions, two heads of celery, four cloves, and a blade of mace.

Fill up the stew-pan from the boiling stock-pot; boil this over a slow fire until done and the joints quite tender. Take them out, cool them, and clarify the broth. Strain this into a soup-pot, put with it the pieces of ox-tail, some olive shaped pieces of carrot and turnip which have been boiled in a little of the broth; add to this when it has boiled half an hour a small lump of sugar and a little red pepper. This soup is excellent, and may be served with any kind of vegetables strained in it, such as puree of peas, carrots, turnips, or celery.

RABBIT SOUP

Cut one or two rabbits into joints; lay them for an hour in cold water; dry and fry them in butter until they are half done; place the meat in a saucepan with four or five onions and a head of celery cut small; add to these three parts of cold water and a cup of peas, either green or dry; season with pepper and salt, then strain and serve it. Some like it unstrained.

REMARKS ON GOMBO OF OKRA OR FILEE

This is a most excellent form of soup, and is an economical way of using up the remains of any cold roasted chicken, turkey, game, or other meats. Cut up and season the chicken, meat, or other material to make the soup; fry to a light brown in a pot, and add boiling water in proportion to your meat. Two pounds of meat or chicken (bones and all), with a half pound of ham, or less of breakfast-bacon, will flavor a gallon of soup, which, when boiled down, will make gombo for six people. When the boiling water is added to the meat, let it simmer for at least two hours. Take the large bones from the pot, and add okra or a preparation of dried and pounded sassafras leaves, called filee. This makes the difference in gombo. For gombo for six people use one quart of sliced okra; if filee be used, put in a coffeecupful. Either gives the smoothness so desirable in this soup. Oysters, crabs, and shrimp may be added when in season, as all improve the gombo. Never strain gombo. Add green corn, tomatoes, etc., etc., if desired. Serve gombo with plain-boiled rice.

GOMBO WITH CRABS, OR SHRIMP

To a pound of beef add half a pound knuckle of ham; chop up both in inch pieces and fry them brown in two tablespoonfuls of boiling lard; add to them four large crabs cut up, or a pound of peeled shrimps, or both if desired; cut into this four dozen small okra pods, one large onion, a little red pepper, and salt to taste. Let all simmer on a slow fire for about twenty minutes; then fill up with warm water, enough to cover the contents two inches deep. Let this boil for two hours. If it becomes too thick, add as much water as required. If preferred a chicken can be used instead of the beef.

SIMPLE OKRA GOMBO

Chop a pound of beef and half a pound of veal brisket into squares an inch thick; slice three dozen okra pods, one onion, a pod of red pepper, and fry all together. When brown pour in half a gallon of water; add more as it boils away. Serve with rice as usual.

OYSTER GOMBO WITH FILEE, NO. 1

Take a grown chicken, fifty oysters, and a half-pound of ham to flavor the gombo. Cut up two onions fine, fry them in lard and thicken the gravy with flour; a teaspoonful will be enough. Cut up the chicken and ham, and put them to fry with the onions. Let all cook gently till brown, then put in a pint of boiling water and boil the chicken until it is almost in pieces. Half-an-hour before dinner pour in the oysters and their liquor. When ready for the table take a large spoonful of fresh powdered sassafras leaves or filee, wet it with a little of the soup, and stir it into the soup. If not thick or ropy enough, stir in another spoonful. Do not let the soup boil after the filee is put in, but remove it from the fire, or serve it immediately.

GOMBO FILEE WITH OYSTERS, NO. 2

Fry a tablespoonful of flour in a tablespoonful of lard. Let it brown slowly so as not to scorch. Boil the liquor of two quarts of oysters, and when it is boiling throw in a cupful of cut leeks or onions, a large slice of ham, some parsley, and stir in the browned flour. Let this cook fifteen minutes; then pour in two quarts of oysters. Let them boil a few minutes, season with salt and pepper; take out the parsley and sift in half a cup of dried and pounded fresh filee; if not fresh more will be required.

CHICKEN GOMBO WITH OYSTERS

Take a young chicken, or the half of a grown one; cut it up, roll it in salt, pepper and flour, and fry it a nice brown, using lard or drippings, as if for fricassee. Cut up a quart of fresh green okras, and take out the chicken and fry the okra in the same lard. When well browned return the chicken to the pot and boil. Add to it a large slice of ham; a quarter of a pound will be about right for this gombo. Pour onto the chicken, ham and okra, half a gallon of boiling water, and let it boil down to three pints. Ten minutes before serving pour into the boiling soup two dozen fine oysters with half a pint of their liquor. Let it come to a good boil, and serve it with well-boiled rice.

MAIGRE OYSTER GOMBO

Take 100 oysters with their juice, and one large onion; slice the onion into hot lard and fry it brown, adding when brown a tablespoonful of flour and red pepper. When thick enough pour in the oysters. Boil together twenty minutes. Stir in a large spoonful of butter and one or two tablespoonfuls of filee, then take the soup from the fire and serve with rice.

MAIGRE SHRIMP GOMBO FOR LENT

Boil a pint of shrimps in a quart of water; give them only one boil up; then set them to drain and cool, reserving the water they were boiled in. Chop up three dozen okra pods, two onions, a pod of pepper, and a little parsley, and fry them brown in a little lard or butter; add to the okra the shrimps and the strained water in which they were boiled. Let all boil for an hour, and season with salt and pepper to taste. When shrimp and crabs can not be procured, half a pound of dry codfish, soaked an hour or two, and chopped fine, will do very well. All gombo should be thickened with a little flour—browned if preferred—and stirred in just before adding the water; then boil an hour.

CRAB GOMBO, WITH OKRA

Take six large crabs, throw them in cold water for a few moments. When cool cut off the limbs—while they are living if possible, as this renders them more delicate; clean them, and put them to fry, shells and all, in a pot containing a cup of lard, a cup of cut onions, a small bunch of parsley, and two tablespoonfuls of browned flour. Let them cook about fifteen minutes, and then pour on them two pints of boiling water and a quart of sliced okra; let it all stew gently for half an hour, and add a slice of lean ham and a quart of good veal or beef stock (made by boiling two pounds of veal or beef in two quarts of water until reduced to a quart); season with a teaspoonful of salt, and same of black and red pepper, and let all boil for half an hour. This soup can be made in the oyster season by putting in a quart of oysters and two quarts of their liquor instead of the boiled beef stock.

CRAYFISH BISQUE. A CREOLE DISH

Parboil the fish, pick out the meat, and mince or pound it in a mortar until very fine; it will require about fifty crayfish. Add to the fish one-third the quantity of bread soaked in milk, and a quarter of a pound of butter, also salt to taste, a bunch of thyme, two leaves of sage, a small piece of garlic and a chopped onion. Mix all well and cook ten minutes, stirring all the time to keep it from growing hard. Clean the heads of the fish, throw them in strong salt and water for a few minutes and then drain them. Fill each one with the above stuffing, flour them, and fry a light brown. Set a clean stewpan over a slow fire, put into it three spoonfuls of lard or butter, a slice of ham or bacon, two onions chopped fine; dredge over it enough flour to absorb the grease, then add a pint and a half of boiling water, or better still, plain beef stock. Season this with a bunch of thyme, a bay leaf, and salt and pepper to taste. Let it cook slowly for half an hour, then put the heads of the crayfish in and let them boil fifteen minutes. Serve rice with it.

FISH

FRICASSEE OF FISH

All large fish make nice fricassee. Cut the fish into slices and lay it in a gravy made of fried onions, parsley, tomatoes and a little garlic; fry in butter and serve. Add catsup if liked.

TO FRY FISH

The fat from bacon, or salt pork, is much nicer to fry fish in, than lard. After the fish is cleaned, wash it and wipe it dry, and let it lie on a cloth till all the moisture is absorbed; then roll it in flour. No salt is required if fried in bacon or pork fat. There must be fat enough to float the fish or they will not fry nicely, but instead soak fat and be soft to the touch.

TO STUFF AND BAKE FISH

Choose any of the many dressings in this book. Take either plain bread stuffing, veal stuffing, or force-meat; fill the fish and sew it up; put a teacup of water in the baking pan, with a spoonful of butter and bake, according to the size of the fish, from thirty minutes to an hour. Season with pepper and salt and bake brown.

CROAKERS AND MULLETS FRIED

Have them perfectly cleaned; trim the fins, wipe the fish with a clean cloth, salt and pepper each one, and roll it in flour or fine corn meal, and then drop it into a pot of boiling lard and bacon grease mixed. When brown, pile up on a hot dish and serve, with any desired sauce or catsup.

FILLETS OR SLICED FISH, FRIED

When the fish is too large to fry whole, cut into slices and place them in a crock; season with pepper, salt, oil, lemon juice, and chopped parsley. Turn the fish in this mixture so that all parts may become well saturated with the seasoning. When wanted, drain, wipe dry and dip each piece separately in flour; drop into boiling lard; take it up as it browns, and ornament the dish with a border of fried parsley. Send to table with sauce to suit the taste.

TROUT STUFFED AND BAKED

Stuff one or more fish, with any stuffing desired; score them well and put in a buttered pan to bake; season with pepper, salt and chopped parsley, moisten them with a little essence of mushrooms or catsup and butter. Baste every five minutes until they are done; remove the fish to a hot dish. Throw a little wine or vinegar into the pan, and stir it to detach the crust from the pan; boil this sauce down, add a little more butter and pour over the fish. Mushrooms are an improvement to the sauce; but if not convenient, tomato sauce will answer.

TROUT A LA VENITIENNE

After well cleaning your trout, make slashes in the back, and insert butter rolled in parsley, lemon, thyme, basil, chives all minced very fine; pour some salad oil over it, and let it lie for half an hour; cover it with bread crumbs and chopped sweet herbs, boil it over a clear fire which is not too quick, and serve it with sauce No. 13.

BROILED SPANISH MACKEREL

Split the mackerel down the back; season with pepper and salt, rub it over with oil, place it on a gridiron over a moderate fire and, when browned on one side, turn. If it is a very large fish, divide it and broil one half at a time. When done, place it on a dish, and put butter, parsley and lemon juice over it. Serve with sauce No. 13.

BROILED FLOUNDER

This is cooked just as the Spanish mackerel in the preceding recipe; and may be sent to table with the same sauce, or sauce a l’aurore No. 14.

FLOUNDERS AND MULLETS FRIED

These fish are very fine when fresh from the waters of Lake Pontchartrain. Flounder is better broiled, but still is very nice fried. Clean and dry the fish. Do not cut them in pieces, but score them across if very large. Have lard or bacon fat very hot; roll the fish in flour and drop into the boiling fat. Let them cook until brown, and serve with sauce No. 15.

PLAIN BOILED RED FISH OR RED SNAPPER

Wash the fish; when cleaned, wipe it dry and rub it over with lemon juice and salt. Put it in a fish kettle or other vessel to boil, cover it with soft water and throw in a handful of salt. As soon as it begins to boil, skim it and let it simmer; hard boiling breaks the flesh before it is cooked thoroughly. When done, lift it out of the water with a drainer, slip it carefully on a dish and send to table with sauces No. 13 and No. 3.

RED-FISH A LA PROVENCALE

Have properly cleaned a medium sized fish; score it deep then put in a large dish and cover with a pickle or marinade made of two sliced carrots, two onions, some parsley and bay-leaves, three cloves of garlic, pepper and salt, the juice of two lemons, and a gill of salad oil. When thoroughly flavored, remove the fish from the marinade and bake three-quarters of an hour, basting frequently with wine and butter. When done, put it on a platter and keep hot. Add half a bottle of wine and some cayenne pepper to the marinade; stew well and strain over the fish. Garnish with cut lemon, sprigs of parsley and capers.

BAKED AND STEWED CODFISH

Scald for ten minutes some soaked codfish, it should soak all night; then scrape it white, pick it in flakes, and put it in a stewpan with a tablespoonful of nice butter worked into as much flour, and milk enough to moisten it. Let it stew gently ten minutes; add pepper to taste, and serve hot. Slice hard-boiled eggs over it, and sprigs of parsley around the dish.

If the fish is to be baked you must put it on to scald, as above, after soaking all night; you must then put on double as much Irish potatoes as the quantity of codfish. Boil them, mash them, and then pick up the codfish fine, seasoning it with butter and pepper; moisten it with two beaten eggs, a little chopped onion, and milk if necessary. Make it all into a large soft pat, or cake, smooth it with a knife blade and put it in the stove to be browned lightly.

CODFISH CAKES

Soak the codfish all night, then scald for ten minutes; put to it an equal quantity of potatoes boiled and mashed; moisten it with beaten eggs, a bit of butter and a little pepper; form it into round cakes, about half an inch thick, roll them each one in flour, and fry in hot lard until they are a delicate brown. The lard must be boiling, and the cakes fried gently.

COD AU BEURRE ROUX

Cod; a little browned butter; a little flour; sugar; one onion; tablespoonful of vinegar.

For cod au beurre roux, boil a piece of cod and separate it into flakes; brown some butter, dredge in a little flour, and a little sugar in powder, and in this fry some slices of onion a fine brown; throw in the vinegar, boil it up, pour over the fish, and serve it with crisp parsley.

OYSTER STUFFING FOR TURKEY

Take three or four dozen nice plump oysters, wash and beard them, add to them a tumblerful of bread crumbs; chop up a tumblerful of nice beef suet; mix together, and moisten with three eggs; season with salt, pepper, a little butter, a teaspoonful of mace, and some cayenne pepper. Roll force-meat into cakes, and fry them. They are pretty laid around a turkey or chicken.

OYSTERS STEWED WITH CHAMPAGNE

Put into a silver chafing dish a quarter of a pound of butter; lay in a quart of oysters; strew over them grated bread which has been toasted, beaten and sifted, some cut parsley and a little pepper and salt; cover the top with bits of butter cut thin; pour on a pint of champagne, cover and cook. This may be done in a pan or oven.

OYSTERS STEWED WITH MILK

Take a pint of fine oysters, one-half pint of their own liquor and a half a pint of milk; boil the liquor, take off the scum; put in a quarter of a pound of butter, pepper and salt to taste, and serve crackers and dressed celery with them.

STEWED OYSTERS ON TOAST

Take the oysters from their liquor, let it settle; then strain and add some whole pepper, two blades of mace, and three cloves, and put over a moderate fire in a block-tin covered sauce-pan; mix a little flour with a piece of butter, as large as a hen’s egg for two dozen oysters, and stir in the boiling liquor; remove any scum which may rise, then put in the oysters and let them cook for five minutes. Line a hot oyster dish with toasted, well-buttered bread, and pour over it the boiling oysters. Only rich juicy oysters will stew to advantage. Milk is always an improvement, but in this recipe it can be dispensed with; if, however, it is convenient pour in a half a pint just as the oysters are put in to boil, as earlier it might curdle.

OYSTER TOAST

A nice little dish for a luncheon or a late supper. Scald a quart of oysters in their own liquor, take them out and pound or chop them to a paste; add a little cream or fresh butter, and some pepper and salt. Get ready some thin slices of toast moistened with boiling water, and spread with fresh butter; then, spread over the butter the oyster paste. Put a thin slice of fresh cut lemon on each piece, and lay parsley on the platter. Serve this very hot or it will not be good.

SCALLOPED OYSTERS.—NO. 1

Lay the oysters in a shallow pan or dish with a little of their own liquor, some pepper, salt, chopped parsley, butter, and grated bread crumbs. Have a layer of bread crumbs on the top of the pan, and set it in the oven to bake a light brown. They should be served hot with tomato or walnut catsup poured over them.

SCALLOPED OYSTERS.—NO. 2

Procure any quantity of oysters desired, and place in a baking dish; put alternate layers of oysters and pounded crackers; season each layer with salt, pepper and butter. When filled, pour on enough milk to soak the crackers, and bake forty minutes. Serve hot.

OYSTERS FRIED

Take large oysters from their own liquor; dry and lay them in a towel till you heat, very hot, a cup of lard in a thick-bottomed pan. Dip each oyster in wheat flour, or rolled cracker, until it will hold no more; then lay it in the pan. The fire must be moderate, or the oysters will scorch before cooking through. They will brown on one side in five minutes, then turn them. Oysters may be dipped in beaten egg and rolled cracker, and then fried.

OYSTER PICKLE. VERY EASY AND NICE

Wash four dozen oysters; let them be fine and large, with plenty of their own liquor. Pick them carefully, strain their liquor and to it add a dessertspoonful of pepper, two blades of mace, a tablespoonful of salt, and a cup of strong wine vinegar. Simmer the oysters in this five minutes, then put them in small jars. Boil the pickle again, and when cold add a cup of fresh vinegar; and fill up the jars, cork them, and set away for use.

VEAL SWEETBREAD AND OYSTER PIE

The sweetbread of veal is the most delicate part of the animal. Boil it tender, season with pepper, salt and butter; put in two dozen oysters; thicken their juice with a cup of cream, a tablespoonful of butter, the yolks of two hard-boiled eggs, and a tablespoonful of flour. Pour all in a deep pan, and cover with paste and bake. If there is too much liquid, keep it to serve with the pie, if necessary, when baked. After baking, the pie is sometimes too dry.

BEEFSTEAK AND OYSTER PIE

Cut three pounds of lean beefsteak. Salt, pepper and fry quickly so as to brown without cooking through; then place in a deep dish. Get four dozen oysters, beard them, and lay them in the pan over the beef; season with salt and pepper. Take the gravy in which the steaks were fried, pour out some of the grease; dredge in a tablespoonful of flour, let it brown and add to it a pint of good beef broth, then put in a wine-glassful of mushroom catsup, some of Harvey’s or Worcestershire sauce; heat it, and let it boil up a few times, then pour it over the oysters and steak. When the gravy has become cool, cover the pie with a good puff paste, and bake it for an hour and a half.

FRICASSEE OF CRABS

Take six nice fat crabs, wash them, and while alive chop off the claws; then clean the rest of the crabs carefully and lay them in a dish. Chop up two onions fine, fry them in a tablespoonful of butter and lard mixed; when brown and soft stir in a large spoonful of flour, which must also brown nicely; throw in some chopped parsley and a little green onion, and when they are cooked pour on a quart of boiling water—this is the gravy. Now put in the crabs without parboiling. Let them simmer in the gravy for half an hour, and serve with boiled rice. Parboiling crabs destroys their flavor; they should be alive to the last moment.

SOFT-SHELLED CRABS, FRIED

Clean the crabs properly, dip them into rolled cracker, and fry them in hot lard salted. They must be dried carefully before frying, or they will not brown well. Serve with any favorite sauce.

TO DRESS A TURTLE

Cut off the head and let it bleed well. Separate the bottom shell from the top with care, for fear of breaking the gall bag. Throw the liver and eggs, if any, into a bowl of water. Slice off all the meat from the under-shell and put in water also; break the shell in pieces, wash carefully and place it in a pot; cover it with water, and add one pound of middling or flitch of bacon with four chopped onions. Set this on the fire to boil. (If preferred, open and clean the chitterlings or intestines also—some use them.) Let this boil gently for four hours; keep the liver to fry. While the under-shell is boiling, wash the top-shell neatly, cut all the meat out, cover it up and set it by. Parboil the fins, clean them perfectly; take off the black skin and throw them into water. Now cut the flesh removed from both shells into small pieces; cut the fins up; sprinkle with salt, cover and set them by. When the pot containing the shells, etc., has boiled four hours, take out the bacon, scrape the shell, clean and strain the liquor, pour back in the pot about one quart, and put the rest by for the soup (Turtle Soup No. 2). Pick out the nice pieces strained out, and put with the fins in the gravy. Add to the meat one bottle of wine, one gill mushroom catsup, one gill of lemon pickle, cloves, nutmeg, salt, pepper, and one pound fresh butter rolled in flour. Stew together; take out the herbs, thicken with flour and put in the shell to bake with a puff paste around it. Trim with eggs.

“GRENOUILLES FRITES,” OR FRIED FROGS

Use only the hind-quarters of the frogs. After washing them in warm water, soak well; then put them into cold vinegar with a little salt, and let them remain one or two hours, after which throw them into scalding water, and remove the skin without tearing the flesh. Wipe them dry, dust flour on them and fry in butter or sweet oil, with plenty of chopped parsley. When brown, dust pepper and a little salt over them, and garnish with crisped parsley. Stewed frogs are seasoned with butter, wine, beaten eggs and parsley chopped fine.

TERRAPIN

Like crabs and lobsters, terrapins are thrown alive into boiling water and let boil till the outer shell and toe-nails can be removed. Then wash and boil them in salted water till the fleshy part of the leg is tender. Put them in a bowl or deep dish, take off the second shell, remove the sand bag and gall bladder, and cut off the spongy part. Cut up the meat, season it with salt, pepper, cayenne and mace, thicken with butter and flour, and cook. Just before serving put in a gill of sherry wine for every terrapin, and pour all over hot buttered toast.

COLD MEATS AND HOW TO SERVE THEM

TO SERVE PICKLED OYSTERS

Take them from the pickle jar, put them into a glass dish, and ornament it with the tender, delicate leaves of celery and parsley. Serve with bread and butter sandwiches.

TO SERVE MEAT OR CHICKEN PIE

Lay a fringed napkin in a waiter or plate larger than the dish in which the pie is baked; set the pie on it; turn up the edges of the napkin against it, and put sprigs of parsley or delicate green leaves of celery on the edge of the plate to keep the napkin in place.

A NICE WAY TO SERVE COLD MEAT

Cut cold roast beef in slices, put gravy enough to cover them, add two tablespoonfuls of wine or catsup. If there is not enough gravy, make more by putting hot water and a good bit of butter, with a spoonful of browned flour. Let it stew gently. If liked, a sliced leek with a bunch of parsley may be added. Serve mashed potatoes with it. This is equal to beef a la mode.

GLAZING FOR TONGUE, HAMS, ETC.

Boil a shin of beef and a knuckle of veal for twelve hours in three or four quarts of water. Put in spices, herbs, and vegetables, the same as for soup; keep it boiling till it is reduced to a quart, then strain through a sieve and put away for use. This makes fine gravies, and is extremely useful to finish off baked hams, tongues, and cold roasts.

BRAISED TONGUE WITH ASPIC JELLY

Boil the tongue until tender, then place it in a stewpan with two onions, a head of celery, four cloves, and salt and pepper; cover it with the liquor it was boiled in; add to it a glass of brandy, a tablespoonful of sugar, a blade of mace, a bunch of thyme, and a bunch of parsley. Let it simmer gently for two hours. Take out the tongue, strain the liquor it was boiled in, and add to it a box of Cox’s gelatine which has been soaked in a goblet of cold water. Heat it and pour over the tongue. Serve cold.

SEASONING FOR SAUSAGE MEAT

Chop up and run your sausage meat through the cutter, and to every pound of the ground meat, allow a tablespoonful of salt, a teaspoonful of mixed black and red pepper, a quarter of a teaspoonful of saltpetre, and a half cup of sage and sweet marjoram. If you prefer it you may substitute for the sage some thyme and summer savory.

SEASONING FOR STUFFING VEAL, PIG OR TURKEY

When much seasoning is required it is well to keep it prepared on hand. It should always be kept well stopped. Dry a pound of salt; grind an ounce of white or black pepper; dry and powder two ounces of thyme and one of sweet marjoram; grate one ounce of nutmeg, and mix with half a pound of bread crumbs dried in a slow oven, three eggs, a quarter of a pound of butter or suet, and a cup of finely chopped parsley.

LIVER AND HAM FORCEMEAT FOR STUFFING

Take a calf’s liver, or the livers of three or four turkeys, or geese; lay them in cold water, till ready to use them; cut with them the same quantity of fat ham or bacon; throw them into a saucepan, and let them fry a good brown; season with salt, pepper, spices, chopped mushrooms, parsley and three shallots. When soft, chop them fine, or else pass them through a sausage grinder. This recipe can be used for raised pies, or as an addition to turkey stuffing.

AROMATIC SPICES FOR SEASONING MEAT PIES, ETC.

Take an ounce each of mace and nutmeg, two ounces of cloves, two of pepper corns (whole pepper will do), marjoram and thyme, each one ounce, bay leaves half an ounce. Dry the herbs well first; put the spices and herbs in a paper closely folded, to keep in the aroma, and place them in a slow oven to dry for an hour, or two; then pound and sift them, through a sieve. Cork tightly.

TRUFFLES AND CHESTNUT STUFFING FOR A PIG

Many persons like truffles for stuffing for a roast pig; they should be mixed with fat bacon, livers of veal or fowl, sweet herbs, pepper, salt and butter. Chestnut stuffing is prepared by roasting sixty chestnuts. Remove their hulls while hot, and pound them fine, add four ounces of butter, run this through a sieve, and add to it a few green onions, or chives, sweet basil, parsley and thyme; grate in a nutmeg, put in pepper and salt, and bind it with three eggs. Stuff the pig with it and serve with tomato sauce.

LIVER AND TRUFFLE STUFFING FOR A PIG OR TURKEY

Pare and cut into small pieces a pound of truffles, put them into a stewpan with a large spoonful of butter, one-half pound of fat bacon, chopped very fine; add a spoonful of black pepper, a clove of garlic, a little salt, a bunch of sweet basil and thyme, dried and powdered; add also half a pound of nice veal liver, boiled and grated. Set this all on the fire, let it cook until the truffles are soft, then mash with a wooden spoon; take it off to cool it, and stuff the pig with the forcemeat. Baste the pig with sweet oil, which is better than butter. It is supposed the pig comes from the butchers all ready for stuffing and baking. If the stuffing is desired for a turkey, add a quarter of a pound of bread crumbs and two beaten eggs, and baste the turkey with butter, instead of oil.

NICE FORCEMEAT, FOR STUFFINGS, ETC.

Take equal quantities of cold chicken, veal and beef; shred small and mix together; season with pepper, salt, sweet herbs, and a little nutmeg, i. e., if intended for white meat or anything delicately flavored, but if meant for a savory dish add a little minced ham, and garlic; pound or chop this very fine (it is well, and saves trouble, to run it through a sausage chopper), and make it in a paste with two raw eggs, some butter, marrow or drippings; stuff your joint, or poultry, and if there is some not used, roll it round the balls, flour them and fry in boiling lard. This is a nice garnish for a side dish.

SAUCES FOR MEATS AND GAME

NO. 1.—DUCK SAUCE

Boil six large onions; change the water two or three times, while it is boiling, which takes away the strong taste. When soft, chop and put them in a saucepan with two large spoonfuls of butter, a little pepper and salt; now add either mushroom catsup, a cup of vinegar or a cup of wine, whichever is preferred.

NO. 2.—BROWN ONION SAUCE FOR POULTRY, ETC.

Slice three onions after peeling them; fry them a bright brown in a spoonful of butter; sprinkle a little flour in, and let it brown also; add salt, pepper, and also sage, if for goose or duck, and parsley and thyme if for chickens or roast meat; add a cup of the liquor in which the fowl was cooked, let it boil up and add a tablespoonful of catsup.

NO. 3.—MUSHROOM SAUCE

Peel and wash the mushrooms, cut them in small pieces, and put them in a saucepan; cover them with water, and let them boil soft; then stir in butter, mixed in flour, until it is thick enough to form a nice sauce; add pepper and salt.

NO. 4.—MINT SAUCE FOR SPRING LAMB

Wash carefully a cup of tender green spearmint, chop it fine, and mix with it half a cup of sugar and a cup of good vinegar.

NO. 5.—WHITE ONION SAUCE

Peel and boil six white onions, and when tender pour off the water; chop the onions small, and add to them a cup of hot milk, a large spoonful of butter, and pepper and salt to taste. Thicken with a little flour if preferred.

NO. 6.—TOMATO SAUCE, PLAIN

Peel and slice twelve tomatoes, pick out the seeds; add three pounded crackers, salt and pepper; stir twenty minutes and serve.

NO. 7.—CRANBERRY SAUCE

Stew cranberries till soft; when soft, stir in sugar; scald a few minutes and strain, or not, just as you please; it is good either way.

NO. 8.—SALAD SAUCE OR DRESSING FOR LETTUCE

Take the yolks of two hard-boiled eggs, rub them to a paste in a bowl with a tablespoonful of mustard and one of sweet cream; add gradually two tablespoonfuls of sweet oil; when well mixed add the yolk of a raw egg, to give the paste a delicate smoothness; a little salt, a spoonful of sugar, and one tablespoon and a half of fine vinegar.

NO. 9.—SAUCE PIQUANTE FOR COLD MEAT

Slice two onions, fry them in butter; put them in a stewpan with a carrot, some sweet herbs, such as dried thyme or marjoram, two eschalots, some parsley and a clove of garlic; dredge in a spoonful of flour. When the carrot is perfectly done, mash it in the stewpan with a wooden spoon, and when smooth add to it a cup of soup stock. When this boils up, throw in a cup of strong vinegar. Add salt and pepper, and strain.

NO. 10.—BUTTER AND FLOUR SAUCE OR WHITE SAUCE

Mix a tablespoonful of butter and one of flour; mix over the fire, with a cup of cold water, stirring all the time. When this boils, take a quarter of a pound of fresh butter, if for a number of guests, and stir in the butter quickly, adding a cup of cold water by degrees, to keep the butter from oiling; finish with the juice of a lemon, and strain. It must be served hot, and made only a few moments before it is wanted. It gets oily if kept long. Add a spoonful of chopped parsley.

NO. 11.—CAPER SAUCE FOR BOILED MUTTON, ETC., ETC.

Take half a pint of butter sauce and add two tablespoonfuls of capers and a little salt.

NO. 12.—PARSLEY AND BUTTER SAUCE

Take half a pint of butter sauce No. 10, and add half a cup of chopped parsley and the juice of one lemon. Pour hot water on the parsley before chopping.

NO. 13.—LEMON SAUCE FOR FISH

To half a pint of butter sauce No. 10, add the juice of a lemon and another lemon sliced; take out the seeds, and let all boil together. This is good with broiled Spanish mackerel or pompano, also with broiled fish.

NO. 14.—SAUCE A L’AURORE, FOR FISH

Pound the spawn of a lobster very smooth, with a small piece of fresh butter, and press it through a sieve in the white sauce and a large spoonful of lemon juice, and set it over a clear fire to simmer for a minute or two, taking care it does not boil.

NO. 15.—SAUCE FROIDE

Mince quite fine some parsley, chervil, tarragon, chives and burnet; mix them in five or six tablespoonfuls of oil, or three yolks of hard-boiled eggs rubbed down smooth; add two tablespoonfuls of vinegar, some made mustard, salt and pepper; beat all together until it is smooth and thick, and serve in a sauce-boat. A good sauce for fish.

NO. 16.—CHESTNUT SAUCE FOR TURKEY OR FOWLS

Take half a pint of veal stock; half a pound of chestnuts; peel of half a lemon; a cupful of cream or milk; a very little cayenne and salt.

Remove the dark shell of the chestnuts, and scald them until the inner skin can be taken off. Then put them into the saucepan with the stock, the lemon peel cut very thin, some cayenne and salt. Let it simmer till the chestnuts are quite soft. Rub it through a sieve; add the seasoning and cream, and let it simmer for a few minutes, taking care it does not boil, and stirring constantly.

NO. 17.—WHITE CELERY SAUCE FOR BOILED POULTRY

Take six heads of celery, cut off the green tops, slice the remainder into small bits and boil in half a pint of water until it is tender; mix three teaspoonfuls of flour smoothly, with a little milk. Add six spoonfuls more of milk, stir it in; add a little salt and a small piece of butter. On boiling take off.

NO. 17½.—CELERY PUREE FOR TURKEY

Chop up six or eight heads of celery, boil them a few minutes; drain and put them in a saucepan, with half a pound of butter, some white soup stock, a little sugar, pepper and salt; cook till soft, then strain it through a sieve, heat it again and add a cup of milk or cream.

NO. 18.—WHITE CUCUMBER SAUCE FOR MEATS

Take four or five cucumbers; three-quarters of a pint of veal stock; the yolks of three eggs; a little cayenne pepper and salt.

Peel and take out the seeds from the cucumbers, cut them into very small pieces and put them into a sauce-pan with the stock and seasoning, and simmer it slowly until they are tender. Then stir in the yolks of the eggs well beaten. Make it very hot, but do not let it boil; and serve it up quickly.

NO. 19.—EGGS AND BUTTER SAUCE

Boil six eggs hard; when cold, peel them and put them into a cup of butter, melted; mix with a little flour, make it hot, stir in pepper and salt. Some people like lemon, and many require walnut catsup. This is left to personal taste.

NO. 20.—WINE SAUCE FOR VENISON OR MUTTON

Take from the stock pot a pint of the soup; let it boil down to half a pint; season with a dozen cloves, a teaspoon of salt, and a little pepper; then stir in a cup of wine, or of currant jelly.

NO. 21.—SAVORY JELLY FOR COLD TURKEY OR MEAT

Put in the pot two pounds of beef; if you have veal or beef bones, break them and throw them in also, but they require longer boiling to dissolve the gelatine. Put in half a pound of sweet ham or bacon, add all the sweet herbs, such as thyme, basil, parsley and marjoram; last of all, salt and pepper to taste. Boil for three or four hours. When it is sufficiently boiled, take off, strain, and put away to cool. Take off all the fat and sediment, and clarify by throwing into it the whites and shells of three eggs; add three blades of mace and a cup of wine or lemon juice. Place it again on the fire, let it boil a few times, and strain it through a jelly-bag. When well made it is delicious with cold turkey, and under the name of “aspic jelly,” figures in the finest French cooking.

NO. 22.—TOMATO SAUCE, RICH AND VERY FINE

Take a dozen large ripe tomatoes, pick off the stalks; extract the seeds and watery juice by squeezing them in the hand. Place the pulp in a stewpan with four ounces, or a quarter of a pound, of raw ham, cut into cubes; a dozen small eschalots and a bunch of thyme or parsley. Throw in a little butter, and fry all gently until the tomatoes soften sufficiently to be passed through a strainer. Mix this puree with a cupful of good soup-stock or other soup; add the strained juice of the tomatoes, and let boil fifteen minutes, then set it by to clarify. Serve it hot. When canned tomatoes are used, omit the first directions.

NO. 23.—BROWN OYSTER SAUCE

Prepare this just as white oyster sauce (No. 24); only you use brown gravy instead of cream, as in white oyster sauce.

NO. 24.—WHITE OYSTER SAUCE

Put three dozen oysters in a stewpan, without their juice, which save; mix with the oysters, half a pound of butter, thickened with flour (work it well with a spoon); season with cayenne pepper and salt, and thin with a cup of milk or cream, and a cup of oyster juice. Boil altogether for ten minutes.

NO. 25.—OYSTER SAUCE FOR BOILED TURKEY

Put three dozen oysters in a stewpan; save their liquor in a bowl; mix with the oysters half a pound of butter and flour, worked together, and season with cayenne pepper and salt; thin this now with the liquor from the oysters and a cup of cream. Let it boil ten minutes and serve on the turkey.

NO. 26.—SAUCE PIQUANT

Put a large spoonful of sweet butter in a stewpan, slice into it two onions, two carrots, a little thyme, two cloves, two eschalots and a bunch of parsley; add, if liked, a clove of garlic. Let them cook until the carrot is soft, then shake in a little flour; let it cook five minutes more, and add a cup of beef or veal stock, and half a cup of strong vinegar; skim and strain through a sieve. Add salt and pepper when boiling. This is nice on cold meat.

NO. 27.—STOCK FOR SOUPS OR GRAVIES

Break the bones of a knuckle of veal, add to it a pound of lean beef and a half pound of lean ham; stew in two quarts of water until it is reduced to one. If for gravy, add to it two carrots, two turnips and two heads of celery. When the vegetables are soft, strain and keep for use. Water added to gravies spoils them.

NO. 28.—EGG SAUCE WITH LEMON

Boil six eggs; when cold, take off the shells, and slice them into a cup of melted butter; add pepper and salt, and stir constantly while heating. Add the juice of a lemon, or vinegar, or catsup as preferred. This sauce is equally good for boiled fish or poultry.

NO. 29.—HORSERADISH SAUCE

To a spoonful of mustard add three tablespoonfuls of vinegar and a little salt; if you have it, put in two spoonfuls of cream. Grate into this as much horseradish as will thicken it; then mash a clove of garlic and your sauce is ready.

NO. 30.—TO KEEP HORSERADISH

Grate the root, and pour strong vinegar over it, and bottle. This is fine for roast meat.

NO. 31.—SAUCE ROBERT

Cut into small pieces four large onions; brown them with three ounces of butter and a spoonful of flour. When yellow-brown, pour on them half a pint of veal, or beef gravy, or soup; let all simmer for half an hour; season with salt and pepper, and at the moment of serving, add a dessertspoonful of made mustard.

NO. 32.—PIQUANT TOMATO SAUCE

Mash half a dozen ripe tomatoes (pick out the seeds), put them in a stewpan with sliced onions, and a little meat gravy; let them simmer, till nearly dry, then add half a pint of brown gravy, left of cold meat, and let it cook twenty minutes. Strain and season with cayenne pepper, salt and lemon juice. Tarragon vinegar may be used instead of the lemon juice.

NO. 33.—CREAM SAUCE

Put a quarter of a pound of butter in a stew-pan, with a small tablespoonful of wheat flour, a teaspoonful of chopped parsley, and the same of young onions, or eschalots, chopped fine; add a saltspoonful of salt, and the same of pepper, and a grated nutmeg. Mix these well together, then add a glass of cream, or rich milk, set it over the fire, and stir it with a silver spoon until it is ready to boil; if it is too thick, add more milk. This sauce should be stirred for fifteen minutes. Extract of celery improves it. Serve with boiled rabbits, meat or poultry.

NO. 34.—APPLE SAUCE

Peel, quarter, and core some rich, tart apples; add a very little water, cover and set them over the fire; when tender, mash them smooth, and serve with roasted pork, goose, or any other gross meat.

NO. 35.—CRANBERRY SAUCE

Wash and pick a quart of cranberries; put them into a stew-pan, with a teacupful of water, and the same of brown sugar; cover the pan and let them stew gently for one hour; then mash them smooth with a silver spoon; dip a quart bowl in cold water, pour in the stewed cranberries, and leave till cold. Serve with roast pork, ham, turkey or goose.

NO. 36.—SAVORY SAUCE FOR A ROAST GOOSE

A tablespoonful of made mustard, half a teaspoonful of cayenne pepper, and three spoonfuls of port wine. When mixed, pour this (hot) into the body of the goose before sending it up. It wonderfully improves the sage and onions.

NO. 37.—FRIED PEACHES FOR SAUCE

Take peaches, not fully ripe, wash and wipe them; then cut them in slices a quarter of an inch thick, and fry in the pan, after pork. Serve with the meat. This is a South Carolina dish.