Edward Alfred Pollard.

365 luncheon dishes : a luncheon dish for every day in the year online

. (page 1 of 6)
Online LibraryEdward Alfred Pollard365 luncheon dishes : a luncheon dish for every day in the year → online text (page 1 of 6)
Font size
QR-code for this ebook



A f .urulieon Dish for Evciy Day in the Year

Selected from
















Luncheon Dishes

A Luncheon Dish for every day
in the year

Selected from





Copyright, 1902, by

George W. Jacobs & Company,

Published September, 1902





i. Stewed Breast of Lamb.
Cut a breast of lamb into small pieces,
season, and stew until tender in enough
gravy to cover the meat. Thicken the
sauce, flavor with a wine-glass of wine, pile
in the centre of a platter and garnish with
green peas.

2. Chicken Creams.
Chop and pound j a Ib. of chicken and 3
ozs. of ham ; pass this through a sieve, add i
oz. of melted butter, 2 well -beaten eggs, and
y?, a pint of cream, which must be whipped ;
season with pepper and salt. Mix all lightly
together, put into oiled moulds and steam
fifteen minutes, or if in one large mould half
an hour.

3. Herring's Roes on Toast

Have rounds of toast buttered and sea-
soned with salt and pepper, on each piece



place y 2 the soft roe of a herring which has
been slightly fried and on the top of this a
fried mushroom. Serve very hot.

\4. French Omelet.
For a very small omelet beat 2 whole eggs
and the yokes of two more until a full spoon-
ful can be taken up. Add 3 tablespoon fuls
of water, J^ of a teaspoonful of salt, and a
dash of pepper, and when well mixed turn
into a hot omelet pan, in which a tablespoon-
ful of butter has been melted, lift the edges
up carefully and let the uncooked part run
under. When all is cooked garnish with

5. Cheese Ramequins.
Melt i oz. of butter, mix with j oz. of
flour, add ^ of a pint of milk, stir and cook
well. Then beat in the yolks of two eggs,
sprinkle in 3 ozs. of grated cheese, add the
well-beaten whites of three eggs. Mix in
lightly and put in cases. Bake a quarter of
an hour.

6. Scotch Collops.

Cut cold roast veal into thin slices, and
dust over them a little mace, nutmeg, cay-


enne, and salt, and fry them in a little butter.
Lay on a dish and make a gravy by adding
i tablespoonful of flour, ^ of a pint of water,
i teaspoonful of anchovy sauce, i table-
spoonful of lemon juice, % of a teaspoonful
of lemon peel, 3 tablespoonfuls of cream, and
i of sherry. Let boil up once and pour over
the meat. Garnish with lemon and parsley.

\ 7. Orange Salad.
Slice 3 sweet oranges, after removing the
skin and pith, make a dressing with 3 table-
spoonfuls of olive oil, a tablespoonful of
lemon juice, and a pinch of salt. Serve on
lettuce leaves.

8. Oyster Potpie.

Scald one quart of oysters in their own
liquor. When boiling take out the oysters
and keep them hot. Stir together a table-
spoonful of butter and two of flour, and
moisten with cold milk. Add two small
cups of boiling water to the oyster liquor,
season with salt and pepper, and stir in the
flour mixture, and let it cook until it thickens
like cream. Make a light biscuit dough and
cut out with a thimble. Drop these into the


boiling mixture, cover the saucepan and
cook until the dough is done. Put the
oysters on a hot dish and pour biscuit balls
and sauce over them.

9. Chicken Cutlets.
Chop cold chicken fine; season with
onion-juice, celery salt, pepper, and chopped
parsley. For 2 cupfuls allow a cupful of
cream or rich milk. Heat this (with a bit
of soda stirred in) in a saucepan, and
thicken with a tablespoonful of butter rubbed
in, one of corn-starch, stirred in when the
cream is scalding. Cook one minute, put in
the seasoned chicken, and cook until smoking
hot. Beat two eggs light ; take the boiling
mixture from the fire and add gradually to
these. Pour into a broad dish or agate-iron
pan and set in a cold place until perfectly
chilled and stiff. Shape with your hands, or
with a cutter, into the form of cutlets or
chops. Dip in egg, then in cracker-crumbs.
Set on the ice an hour or two and fry in deep
boiling fat. Send around white sauce with
them. From "The National Cook Book,"
by Marion Harland and Christine Terhune




xo. Cocoanut Ice Cream.
Put i pint of milk over the fire in a double
boiler with the grated yellow rind of a lemon
and three well-beaten eggs. Stir until the
mixture begins to thicken. Remove from
the fire ; add a cup and a half of sugar, and
i qt. of cream. Then add a grated cocoa-
nut. Stir until the custard is cold, add the
lemon juice and freeze.

^Vii. Loaf Corn Bread.

Mix together 2 cupfuls of corn-meal, i
cupful of flour, i teaspoonful of salt, and 2
of baking powder. Beat together 3 eggs
until thick and light. Add 2^ cupfuls of
milk and stir into the dry mixture, adding 2
tablespoon fuls of sugar, and 2 tablespoonfuls
of melted butter, and beating well until the
batter is smooth. Grease the pans well, or it
will stick. Have the batter a little more
than 2 inches deep in the pans and bake in a
hot oven for about half an hour. "Table
Talk," Phila.

12. Beef Ragout.

Cut cold roast beef into large slices. Put
it into a saucepan with 2 slices of onion,


salt and pepper. Pour over it J^ a pt. of
boiling water and add 3 tablespoonfuls of
soup stock. Stew gently until cooked.

13. Curried Rice.

Boil i cup of rice rapidly for half an hour,
drain in a colander and stand in the oven for
a few minutes to dry out the rice. Put 2 ta-
blespoonfuls of butter and a slice of onion into
a saucepan. Stir until the onion is a golden
brown, add a tablespoonful of flour. (Take
out the slice of onion.) Stir until smooth,
then add a teaspoonful of curry powder, bring
to a boil, add salt. Pour over the rice and
serve hot.

14. Tapioca Soup.
One qt. of veal or chicken broth, i pt. of
cream or milk, i onion, a little celery, J4 of
a cupful of tapioca, 2 cupfuls of cold water,
i tablespoonful of butter, a small piece of
mace, salt and pepper. Wash and soak the
tapioca over night. Cook it in the broth for
an hour. Cook milk, onion, mace and cel-
ery together for 15 minutes, then strain into
the tapioca and broth ; add the butter, salt
and pepper.



15. Haddock Roes and Bacon.

Haddock roes are much cheaper than shad
roes, and are very nice prepared in this way.
Soak for an hour in water and lemon juice,
then parboil in salt and water for ten min-
utes. Fry brown in a little lard and butter
mixed. Fry the bacon in a separate pan un-
til brown, remove from the pan and put it
in the oven for a few minutes to crisp it. Put
the roes in the centre of a hot platter and
garnish the bacon around it.

\ 16. Rice Moulds.

Wash a teacupful of rice in several waters,
put it into a saucepan and just cover with
cold water, and when it boils, add two cup-
fuls of milk, and boil until it becomes dry ;
put it into a mould and press it well. When
cold serve with a garnish of preserves around
it or with a boiled custard.

17. English Muffins.

Scald i pt. of milk and add i oz. of but-
ter and let cool ; when cool add % of a yeast
cake, a teaspoonful of salt and three cups of
flour, beat well, cover and let rise about two



hours. When light, add sufficient flour to
make a soft dough ; work lightly and divide
into small balls ; put each one into a well-
greased muffin ring and let rise again. Then
bake on a hot griddle. When ready to eat
tear them open and butter.

18. Minced Veal and Macaroni.

Mince % of a Ib. of cold veal and 3 ozs.
of ham, wet with i tablespoonful of gravy.
Season with salt and pepper, a little nutmeg,
a quarter of a Ib. of bread crumbs and a
well-beaten egg. Butter a mould and line it
with some boiled macaroni. Mix more
macaroni with the veal mixture, fill the
mould, put a plate on it and steam for J^ an
hour. Turn out carefully, pour a good
brown gravy around it.

19. Baked Beans and Tomato Salad.

Stir 3 tablespoonfuls of vinegar very grad-
ually into 6 tablespoonfuls of oil and a dash
of paprika. Add salt, if the beans have not
been seasoned. The oil and vinegar will not
unite perfectly. Pour gradually over a pint
of cold baked beans such portions of the
dressing as they will absorb, toss together


and arrange on a serving dish. Make a
border of sliced tomatoes around the beans
and over these pour the rest of the dressing.
Janet Hill in "Boston Cooking School

20. Tomato Croquettes.
Stew together for 20 minutes ^ a can of
tomatoes, i tablespoon ful of chopped onion,
i sprig of parsley, ^ a bay leaf, 4 cloves
and enough salt and pepper to season highly.
Rub through a sieve. In a clean saucepan
melt together 2 tablespoon fuls of butter and
5 tablespoonfuls of flour. Add 2 cupfuls of
the strained tomato and stir and cook for ten
minutes. Take from the fire and set aside
until cold. Flour the hands and carefully
mould into small croquettes. Dip each into
slightly beaten egg and roll in fine bread
crumbs. Let stand for 20 minutes, then re-
peat the dipping and rolling in crumbs. Fry
at once in very hot fat and drain on unglazed
paper. "Table Talk, 1 ' Phila.

\ 2i. Eggs on Rice.
Cover a platter an inch deep with hot well-
boiled rice, to which has been added i table-


spoonful of melted butter. On this serve six
well-poached eggs. Garnish with parsley.

22. Baked Celery.
Parboil a bunch of celery, using only the
stalks ; cut into two inch lengths, put them
into a baking dish. Rub smooth 2 table-
spoonfuls of butter and 2 of flour, then beat
in the yolks of 3 eggs ; stir this into i qt. of
veal stock and pour it over the celery, cover
with grated bread crumbs and dust the top
with grated cheese.

23. Stewed Steak and Oyster Sauce.

Wash i pt. of small oysters in a little
water, drain into a saucepan and put this
water on to heat. As soon as it comes to a
boil skim and set back. Put 3 tablespoon -
fuls of butter into a frying pan and when hot,
put in 2 Ibs. of round steak ; cook ten min-
utes. Take out the steak and sift i table-
spoonful of flour into the butter, stir until
browned. Add the oyster liquor and boil i
minute, season ; put back the steak, cover
and simmer % an hour, then add the oysters
and i tablespoonful lemon juice. Boil for i
minute and serve.



24. Barley Stew.

Cut *4 a Ib. of cold meat into dice ; wash
i^ of a cupful of barley, chop 2 onions very
fine, put all into a saucepan and dredge
with flour, season with salt and pepper. Add
a qt. of water and simmer about 2 hours.
Pare and slice 5 potatoes, add them to the
stew and simmer an hour longer.

25. Bread Omelet.

Beat 3 eggs separately. To the yolks add
Y<i a cup of milk, pinch of salt, pepper and
y z a cup of bread crumbs. Cut into this
very carefully the well beaten whites; mix
lightly. Put i tablespoonful of butter into a
frying pan ; and as soon as it is hot turn in
the mixture. Set it over a good fire, being
careful not to burn. When half done, set
the pan in the oven for a few minutes to set
the middle of the omelet. Turn onto a hot
platter and serve.

26. Calf's Liver Fried in Crumbs.

Wash and parboil slices of liver, then roll
each piece, in crumbs, then in beaten egg,
then in crumbs again. Fry in hot lard.


27. Toad in a Hole.

Cut i pt. of meat into i inch pieces and
put them into a greased baking dish. Beat
2 eggs very light, add to it i pint of milk
and pour it gradually into 6 tablespoonfuls
of flour, beating all the time. Strain, add
salt and pepper and pour it over the meat.
Bake an hour and serve at once.

28. -Shrimp Salad.

Shell i can of shrimps, arrange on lettuce
leaves, serve with French dressing.

29. Creamed Corn Beef.

Scald i pt. of milk with slice of onion and
stalk of celery. Stir into this ^ of a cup
each of butter and flour creamed together,
let cook 15 minutes, stirring until thickened
and then occasionally add a dash of paprika
and strain over i pt. of cold cooked com
beef, cut into cubes. Turn into a pudding
dish and cover with half a cup of cracker
crumbs, mixed with 3 tablespoonfuls of
melted butter. Set into the oven to reheat
and brown the crumbs. Janet M. Hill in
"Boston Cooking School Magazine."


30. Potted Beef..

Take the outside slices left from boiled or
braised beef, cut up into small pieces and
pound it thoroughly with a little butter in a
mortar; add salt, pepper and a little pow-
dered mace. Mix thoroughly. Put it into
jelly glasses, pour a coating of clarified but-
ter over the top. Cover with paper until

31. Carolina Philpes.
One gill of rice, boiled soft ; when cold,
rub it with a spoon. Moisten with water a
gill of rice flour, and mix it with the rubbed
rice. Beat i egg, very light, and stir in.
Bake on a shallow tin plate, split and butter
while hot.



i. Oyster Loaf.

Take 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.

2. Broiled Sweetbreads.
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.

3. Liver and Onions.
Take i Ib. 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

4. Broiled Beef and Mushroom Sauce.
Stew y 2 a can of mushrooms in i 02. 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.

5. Kornlet Omelet.
Melt i tablespoonful of butter; cook in
this i tablespoonful of flour, % of a table-
spoonful each of salt and pepper, then add
gradually ^ 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 Maga-

6. Liver Rolls.

Have y 2 a Ib. 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 mush-
room catsup added to the gravy is an im-
provement or a squeeze of onion juice.

7. A Box of Chestnuts.

Shell i 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 ^ an hour ; when done, drain.
Save the stock. Into a frying pan put i
tablespoonful of butter and when melted add
i 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.

8. Curried Hare.

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

9.- Scrambled Eggs with Shad Roes.

When you have shad for dinner scald the

roes ten minutes in boiling water (salted),

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 f 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

10. Chicken in Celery Sauce.
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 i tablespoonful each of flour and butter.
When melted and rubbed smooth add j a
cup of milk and the celery. Stir well and
when it boils add salt and pepper. Have i
pt. of cold chicken cut into dice, and add
them to the boiling sauce when all is hot.
Serve with toast points.

ii. Fig Ice Cream.

Put 3^ 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 j 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 i
tablespoonful of gelatine which has been dis-
solved in 4 tablespoonfuls of cold water.
Cook three minutes. Set away to cool.
When cold add i pt. of cream and i table-
spoonful 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.

12. Souffle Biscuit.
Rub 4 ozs. of butter with a qt. of wheat
flour, add a little salt. Make it into a paste
with ^ a pt. of milk. Knead it well : roll
it as thin as paper. Cut it out with a tum-
bler, and bake brown.

13. Fish Chowder.

Put ^ of a Ib. of bacon into a frying pan

with i 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 i qt. of water, cover and
let simmer 20 minutes without stirring. In a
double boiler put i 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 Ibs. of
chopped fish and 3 potatoes for this.

14. Cold Duck and Chestnut-Border.

Arrange slices of cold duck on a platter.
Shell and blanch i 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.

15. Oysters with Madeira Sauce.
Into a saucepan put 2 tablespoonfuls of
butter and i of flour, ^ 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 table-
spoonfuls of Madeira wine.

16. Chicken Fritters.
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 improve-

17. Baked Rice Cake.

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

18. Cheese and Tomato Rarebit.

(Chafing Dish.)

Put a tablespoonful of butter in the blazer
and let the melted butter run over the bot-
tom. 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
y 2 a cup of tomato puree, % of a teaspoon-
ful 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

> 19. Onion Souffle.
Cook 3 tablespoonfuls of flour in four of


butter; add ^ a cup of milk, season with
salt and pepper. Mix this with i 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 *4 an hour.

20. Hungarian Chicken.
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 *^ a
lemon and pour it over the chicken. From
"The National Cook Book," by Marion
Harland and Christine Terhune Herrick.

21. Bean Croquettes.

Soak i qt. of white soup beans over night.

In the morning, drain, cover with fresh cold

water, bring to a boil, drain, and cover with

i qt. boiling water ; boil slowly for about an


hour. When the beans are tender press
through a sieve then add i 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.

22. Potato Balls.

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

23. Bologna Sandwich.

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 mus-
tard, then a layer of the bologna. Put two
slices together.

24. Breaded Ham Saute.

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/ 1
by Marion Harland and Christine Terhune

25. Potato Stew.

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 i large
peeled tomato, sliced, cover with water and
let cook until the potatoes are done.

26. Codfish Hash.

Freshen i pt. of salt codfish, add to it i

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 J4 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 J^ an hour, until a brown crust is
formed, then turn on a platter and serve.

27. Sugared Sweet Potatoes.
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 ^ an hour.

28. Cracker Custard.
Take a dozen milk crackers, break them
up in small pieces and put into a pudding
dish. Heat i qt. of milk, until boiling,
sweeten and flavor to taste with vanilla,

1 3 4 5 6

Online LibraryEdward Alfred Pollard365 luncheon dishes : a luncheon dish for every day in the year → online text (page 1 of 6)