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365 Luncheon Dishes
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Cut nice pieces of cold pork and put them into a deep pan. (If there are bones put them on to simmer and make a gravy, if not, use stock.) Parboil some potatoes and onions, cut them into rather large pieces and mix them in well with the meat, season with pep[Pg 32]per, salt and a little sage, and add the gravy. Put a layer of potatoes on the top and brown in the oven.
12.—Lobster Patties.Mince the boiled lobster meat, add to it 6 drops anchovy sauce, lemon juice and cayenne to taste and 4 tablespoonfuls of béchamel sauce. Line patty pans with light paste. Stir the lobster mixture over the fire for 5 minutes and put in the cases.
Béchamel 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.
13.—Curried Fowl.Chop fine pieces of cold fowl, and brown 2 onions i. . . Read More
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Community Reviews
Lots of oyster recipes in here. I love the concept, and I did find a few recipes that sounded yummy, but I'm probably going to look them up in modern recipe books instead of using this one. I don't know what a gill of cream is...more
I am not a fan of the organization/layout
I love old cookbooks, not just for the recipes themselves, but as a historical document. This particular cookbook is from 1902, and is a compilation of recipes, arranged by month, one for every day of the year.
The recipes read like paragraphs, and sometimes don't even give exact measurements of ing
Mine is the 1902 edition for the Kindle.
Well, this is an interesting "cooks" cookbook. For most of the recipes, there's minimal instruction and in some cases, a list of ingredients with no amounts.
I found it interesting because some of the 1900 versions of recipes are quite different from the 2000