Edward Alfred Pollard.

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

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lemon or orange, and stir into it three well-
beaten eggs. Take the milk from the fire at
once and pour over the broken crackers.
When cool stand on the ice and serve icy



i. Veal Mould.

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

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


3. Yorkshire Pork Pie.

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

4. Coffee Fritters.

Cut stale bread into finger-shaped pieces,
mix % of a cup of coffee infusion, 2 table-
spoonfuls of sugar, % of a teaspoonful of salt,
i egg slightly beaten, and % of a cup of
cream. Dip the pieces of bread into the
liquid and " egg and bread crumb," and fry
in deep fat. Drain on soft paper at the oven
door. Serve at once, with sauce. Janet M.


Hill, in " Boston Cooking School Maga-

COFFEE SAUCE. Scald i^ cups of milk,
half a cup of ground coffee, and let stand 20
minutes. Strain and add the infusion
slowly to y$ of a cup of sugar, mixed with
24 of a tablespoon ful of arrowroot and a few
grains of salt. Cook 5 minutes. Serve hot.
"Boston Cooking School Magazine."

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

6. Roast Pigeons with Bread Sauce.

Stuff the pigeons with ordinary force meat.

Roast and serve around a pyramid of baked

tomatoes, and serve with the following sauce.



SAUCE. Simmer three small onions,
sliced, in ^ a pint of milk for an hour.
Take out the onions, put in grated bread, a
small lump of butter, pepper, salt, a dessert-
spoonful of chopped parsley, i chili and i
anchovy (washed and boned) shredded fine.
Make it the consistency of bread sauce.

7. Oyster Chartreuse.
Boil and mash fine 6 potatoes, add a cup-
ful of milk, salt and pepper to taste, a little
butter, and the whites of 4 eggs beaten to a
stiff froth. Have a plain mould well but-
tered and sprinkle the bottom and sides
with bread crumbs. Line the mould with
the potatoes and let stand for a few minutes.
Put a slice of onion and i pt. of cream or
milk to boil. Mix two tablespoonfuls of flour
with a little cream or milk, and stir into the
boiling cream. Season well with salt and
pepper and cook eight minutes. Let the
oysters come to a boil in their own liquor,
skim them out and add to the cream, take
out the piece of onion. Season and turn
carefully into the mould. Cover with mashed
potato, being careful not to add too much at
once. Bake y 2 an hour. Take from the


oven about ten minutes before dishing and
let it cool a little. Then place a large dish
over the mould and turn out carefully. Cau-
tion should be taken that every part of the
mould has a thick coating of the potato, and
when the covering is put on, no opening is
left for the sauce to escape.

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

9. Mutton Kidneys.
Cut some mutton kidneys, open down the
centre, do not separate them ; peel, and pass
a skewer across them to keep them open, sea-
son and dip them in melted butter, broil over
a clear fire, doing the cut side first ; remove
the skewers ; have ready a little butter mixed
with some chopped parsley, salt, pepper and


a little lemon juice and a dash of nutmeg ; put
a small piece of this butter in the centre of
each kidney and serve hot.

10. Beefsteak and Kidney Pudding.

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

ii. Hot Pot.

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-


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 cay-
enne to taste and 4 tablespoonfuls of bechamel
sauce. Line patty pans with light paste.
Stir the lobster mixture over the fire for 5
minutes and put in the cases.

BECHAMEL SAUCE. One small bunch of
parsley, 2 cloves, small bunch of herbs, salt to
taste, i cup white stock and i cup of milk, i
tablespoonful of arrowroot.

13. Curried Fowl.

Chop fine pieces of cold fowl, and brown 2
onions in 2 ozs. butter, add i teaspoonful
flour, i dessertspoonful curry powder, i ta-
blespoonful lemon juice, J^ pint gravy, sea-
son with salt and pepper. Stew 20 minutes.

14. Minced Collops.
Mince very fine i Ib. of beef, i onion, 2
ozs. suet ; add a little flour, pepper and salt.
Stew half an hour, stirring frequently.


$5. Crescent Croquettes.

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

1 6. German Way of Cooking Chickens.

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

17. Breast of Lamb Broiled.

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


18. Onion Soup.

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

19. Saratoga Corn Cake.
Sift together 2 cups of pastry flour, i^
cups of granulated yellow corn-meal, y z a
cup of sugar, J^ a teaspoonful of salt, and i
teaspoonful of soda. Beat 2 eggs without
separating, add 2 cups of thick sour cream
or milk, and three tablespoonfuls of melted
butter, and stir into the dry mixture. Beat
thoroughly and bake in a large shallow pan
for 25 minutes. Janet M. Hill, in "Boston
Cooking School Magazine. "

20. Clam Pie No. i.

(An old New England seashore dish.)
Chop the clams if large, saving the liquor
that runs from them. Heat, strain, and sea-


son this and cook the chopped clams for 10
minutes in it. Have a thick top crust of
good pastry, but none at the bottom of the
bake dish. Fill with alternate layers of the
minced clams, season with salt, pepper, a
few drops of onion juice, some bits of butter
and a few teaspoonfuls of strained tomato
sauce, and thin slices of boiled potatoes.
Dredge each layer of clams with flour.
Lastly, pour in a cupful of clam juice, put
on the crust and bake half an hour in a
quick oven. From " The National Cook
Book," by Marion Harland and Christine
Terhune Herrick.

21. Collared Head.

Boil Y?, a pig's head until the meat comes
from the bone, chop it fine and add salt and
pepper and a slice of onion minced very fine.
Stir all well together and turn into a mould.
Serve cold.

22. Lobster Creams.
Whip ^ a pint of cream stiff, season it
highly with cayenne and salt. Cut up J^ a
boiled lobster and mix with the cream. Put
into cases. Garnish with parsley and some
of the lobster coral.



23. Western Balls.

Put y 2 a pound of boiled potatoes through
a sieve, mix with them 2 ozs. of grated ham,
a little butter, a well-beaten egg, cayenne and
salt to taste ; if not moist enough, add a little
cream, form into small balls, egg and bread
crumb them and fry a golden brown in deep

24. Zephyr Eggs.

Beat four eggs very light, add to them a
pint of cream, season with salt and pepper.
Butter small moulds and pour in the mixture,
stand the moulds in a pan with about 2
inches of water, steam 20 minutes. Turn
them out and pour a rich brown gravy
around them. Garnish with chopped olives
and red chillies.

25. English Bread Pudding.

Grease small cups and fill ^ full with
bread crumbs and a little chopped candied
fruit ; beat 2 eggs without separating and 2
tablespoonfuls of sugar and i^ cups of
milk. Pour this carefully over the crumbs
and stand the cups in a pan of boiling water
and bake in a moderate oven 15 minutes.


Turn out and serve with a vanilla or wine

26. Tomato Jelly Salad.

Cook a can of tomatoes with y 2 an onion,
a stalk of celery, a bay leaf and pepper and
salt. Dissolve ^ of a box of gelatine in y 2
a cup of cold water. Add the gelatine to
the tomato and strain into small round
moulds; serve each one on a lettuce leaf with
a circle of mayonnaise dressing around.

27. Clams Sauted and Creamed.
Chop fine two strings of soft shell clams
after washing them. Melt one large table-
spoonful of butter in a frying pan, add the
clams and stir frequently until they are nicely
browned. Keep well broken with a spoon.
When browned dredge over them i heaping
tablespoon ful of butter and stir again until it
is absorbed and browned, then add gradu-
ally i cupful of milk, stirring until it is
smooth and thick. Season well with salt and
pepper, simmer for 5 minutes and serve on
toast. " Table Talk/ 1 Phila.

28. Cheese Fondue No. i.
Beat 5 eggs without separating. When


light, add i cupful of grated Swiss or mild
American cheese, J^ a teaspoonful of salt, %
of a teaspoonful of white pepper, and three
tablespoonfuls of butter cut into bits. Cook
in a double boiler until the cheese has melted
and the mixture is smooth and as thick as
custard. Pour over hot buttered toast and
send at once to the table. " Table Talk,"

29.- Beef Cutlets.

Trim and cut like cutlets some slices of
beef; season. Fry on both sides until done ;
sprinkle over them chopped parsley, place on
a dish and serve with a brown gravy.

30. German Prune Cake.
For this use a recipe for short cake adding
more milk to make it into a thick batter.
Turn into a shallow, oblong pan and over
the top press lightly into the mixture a close
layer of partly cooked prunes. Sprinkle
thickly with granulated sugar and bake in a
quick oven. Serve hot. From "Table
Talk/' Phila.

31. Dormers.

Chop cold beef very fine, and season it


with salt and pepper, then add some onion
chopped fine and fried previously, also some
rice boiled very dry. Mix all well together
and make into small rounds, flour them and
fry until brown. Serve with a hot gravy
poured over them.


i.~ Potato and Meat Turnovers.

Mix with mashed potatoes a few spoonfuls
of flour, a little salt and baking powder in the
proportion of half a teaspoonful to J^ a cup-
ful of flour. Use only sufficient flour to roll
out in a y 2 inch sheet. Cut into circles the
size of a saucer, lay on each a spoonful of
seasoned meat, fold over and pinch the
edges together. Lay on a greased pan,
brush each with milk and bake brown in a
hot oven. From "Table Talk," Phila.

2. Browned Potato Puree.

Put 3 tablespoonfuls of good dripping into
your soup-kettle and fry in it i dozen pota-
toes which have been pared, quartered, and
laid in cold water for an hour. With them
should go into the boiling fat a large, sliced
onion. Cook fast but do not let them scorch.
When they are browned add two quarts of


boiling water, cover the pot, and simmer
until the potatoes are soft and broken. Rub
through a colander back into the kettle and
stir in a great spoonful of butter rolled in
browned flour, a tablespoon ful of browned
parsley, salt and pepper to taste. In another
saucepan make a sugarless custard of a cup
of boiling milk and 2 well-beaten eggs ; take
from the fire and beat fast for i minute, put
into a heated tureen, beat in the potato and
serve. From "The National Cook Book, 1 '
by Marion Harland and Christine Terhune

3. Buttered Lobster.
Mince fine the meat of a boiled lobster,
mix the coral with it, and the green fat, 2
tablespoonfuls of vinegar, ^ of a Ib. of
butter and a saltspoon each of cayenne and
made mustard. Let all get very hot. Serve
on a hot dish with lettuce leaves and hard
boiled egg.

4. Tomato Croutes.

Take small tomatoes, scald and peel them,
then cut a slice from the stem end. Place
them, the cut side down, on slices of buttered


bread, put them in a buttered baking tin,
season with salt and pepper, bake y 2 an
hour. Serve with cold roast beef.

5. English Monkey.
Soak i cup of stale bread crumbs in i cup
of milk for 15 minutes. Into a saucepan put
i teaspoonful of butter and y? cup cream
cheese, melt and add the crumbs, also a
well-beaten egg, y 2 teaspoonful salt and a
pinch of cayenne. Cook for 3 minutes and
pour it on toasted crackers.

6. Shad Roe Croquettes.
Boil the roe for 15 minutes in salted water ;
then drain and mash. Mix 4 tablespoon-
fuls each of butter and corn-starch and stir
into a pint of boiling milk. Add to this the
roe and i teaspoonful of salt, the juice of a
lemon, cayenne and a grating of nutmeg.
Boil up once and let get cold. Shape into
croquettes and fry.

7. Cerkestal (TURKISH).

Take pieces of cold chicken. Make a

sauce with i onion, sliced, 6 walnuts, chopped,

y z cup stock, cayenne and salt. Cook the



chicken in this and when hot take it out and
thicken the gravy with a little flour.

8. Squash Bread.

Take i cup of stewed and strained squash,
add to it 2 tablespoonfuls of sugar and i
teaspoon ful of salt ; melt i tablespoonful of
butter in i^ cups of scalded milk, and when
lukewarm, add ^ cup yeast, and flour enough
to knead j knead % hour, let rise until light ;
knead again and put it into greased tins, let
rise again and bake.

9. Fried Whitebait.
Clean, wash and wipe dry, season with
salt, roll in flour and fry in hot fat. Melt i
tablespoonful of butter, add a squeeze of
lemon juice and a little chopped parsley,
pour this over the fish and serve.

10. Zephyrs.

Whip ^ of a pt. of cream. Dissolve i
good tablespoonful of gelatine in ^ a pt. of
milk. Warm the milk in which the gelatine
is dissolved, add 2 ozs. of grated Parmesan
cheese. Stir on the fire for a few moments,
take it off, season with pepper and salt, add


the whipped cream, pour into small moulds
and let it set. When cold turn out and
garnish with aspic cut into dice.

ii. Spider Cake.

Beat 2 eggs very light, add i cup sour
milk and i cup of sweet milk; stir into this
2 cups corn-meal and J^ cup of flour, i
tablespoonful of sugar and i teaspoonful each
of salt and soda. Mix, and heat thoroughly,
and then pour it into the spider ; pour over it
i cup of sweet milk, but do not stir it into
the batter. Bake in a hot oven y 2 an hour.
Slip it carefully onto a platter and serve at

12. Hungarian Patties.
Make a paste with J^ a Ib. of flour, % of
a Ib. of lard, the yolk of i egg, y 2 a tea-
spoonful of lemon juice, and ^ a teaspoon-
ful of baking powder. Line some patty pans
with this paste and fill with the following
mixture. Mince 2 ozs. of chicken and 6
mushrooms, and an anchovy, season with
cayenne, salt, and a little lemon peel. Mix
enough white sauce with this, put into the
patty pans, cover with paste, brush them
over with an egg, bake in a hot oven.


13. Clam Pie, No. 2.

Put the required number of small, soft-
shell clams into a saucepan, and bring to a
boil, in their own liquor. Cut cold boiled
potatoes into small cubes. Line a pudding-
dish with pie-crust around the sides, and put
a tea-cup in the centre of the dish to support
the top crust when it is added. Put a layer
of clams, then the potatoes, salt and pepper,
and bits of butter ; dredge with flour when
all the clams and potatoes are used. Add
the liquor and a little water if necessary.
Put on the top crust, cutting several slits in
. it for the steam to escape. Bake 45 minutes.

14. Broiled Live Lobster.

Kill the lobster by inserting a sharp knife
in its back between the body and tail shells
cutting the spinal cord. Split the shell the
entire length of the back, remove the stomach
and intestinal canal, crack the large claws
and lay the fish as flat as possible. Brush
the meat with melted butter, season with salt
and pepper, place in a broiler, and with the
flesh side down, cover and broil slowly until
a delicate brown, about 20 minutes. Turn


the broiler and broil 10 minutes longer.
Serve hot, with a sauce of melted butter.

15. Cheese Fondu, No. 2.

One cup of bread-crumbs very fine and
dry, 2 scant cups of fresh milk, ^ a Ib. of
grated cheese, 3 eggs beaten very light, a
small spoonful of melted butter, pepper and
salt, a pinch of soda dissolved in hot water
and stirred into the milk. Soak the crumbs
in the milk, beat into these the eggs, and
butter a baking dish. Pour the fondu into
it, then sprinkle crumbs over the top. Bake
in rather a quick oven until a delicate brown.
Serve at once, as it will fall.

1 6. Mutton Custard.

Fill a buttered custard cup lightly with
stale bread-crumbs (centre of the loaf), and
cooked mutton (chicken is more dainty),
finely chopped. Beat an egg, add y 2 a cup
of milk, and a few grains of salt ; pour the
mixture over the bread and meat. Bake in
a pan of hot water, or cook on the top of the
stove, until the egg is lightly set. Do not
allow the water about the egg to boil. Janet


M. Hill, in " Boston Cooking School Maga-

17. Grape Fruit Salad.
Cut a grape-fruit in half, and scoop out
the pulp in as large pieces as possible, and
lay them on lettuce leaves. Make a dressing
with two tablespoonfuls of sherry wine, and
sugar to taste.

18. Asparagus in Rolls.
Cut off the tips of a well-boiled bunch of
asparagus, mix with a thick cream sauce,
season well, and fill with this the crusts of
baker's rolls.

19. Walnut Salad, No. i.
Crack and parboil J^ a Ib. of English
walnuts, rub off the brown skin and when
cold serve on lettuce leaves, with a French

20. Oatmeal Bread.

Boil 2 cups of oatmeal as for porridge, add

y 2 teaspoonful salt, and when cool, y z cup

molasses, and y 2 a yeast cake ; stir in enough

wheat flour to make as stiff as it can be



stirred with a spoon; put it into 2 well-
greased tin pans and let stand in a warm
place until very light; bake about an hour
and a quarter. Do not cut until the next

21. Kidney Omelet.

Take 3 eggs, i kidney, 2^ ozs. of butter;
skin the kidney and cut it very small, fry it
in some of the butter until cooked. Mix 3
eggs, beating yolks and whites separately,
add salt and cayenne, and the kidney, melt
the butter in the pan and fry the omelet until
done, turn and serve.

22. Deviled Cheese.

Melt in a saucepan J^ a Ib. of dairy cheese,
add ^ of a cupful of cream or milk, a small
piece of butter, i beaten egg, i teaspoonful
Worcestershire sauce, a tablespoonful finely
chopped cucumber pickle ; season highly with
salt and cayenne. Melt the cheese over hot
water and stir all the ingredients until thick
and smooth. Serve at once on buttered

23. Veal and Ham Pates.

Mince cold cooked veal and ham in the



proportion of */$ veal and J^ ham. A few
mushrooms are a pleasing addition. To each
cup of the mixture allow a tablespoon ful of
fine crumbs ; season highly with salt, a dash
of cayenne, a little lemon juice, and a tea-
spoonful of catsup. Wet up with stock, or
butter and water, and heat in a vessel set in
another of hot water, to a smoking boil.
Take from the fire, stir in a beaten egg and a
glass of sherry, and fill in shells of pastry
that have been baked empty. The shells
should be hot when the mince goes in. Set
in the oven for 2 or 3 minutes, but the mix-
ture must not cook. From " The National
Cook Book," by Marion Harland and Chris-
tine Terhune Herrick.

24. Asparagus Salad.
Boil a bunch of asparagus in rapid boiling
salted water. When cooked put on a dish to
cool. Cut off the tender part and place four
or five stalks on a large lettuce leaf. Put a
teaspoonful of thick mayonnaise dressing on
the end of each bunch and serve.

25. Chicken Pie, (CONCORD STYLE).

Roll puff paste ^ of an inch thick, cut in


diamond shaped pieces, chill thoroughly, and
bake about 15 minutes. Put a stewed or
fricasseed chicken into a serving dish, reheat
the pastry and arrange on top of the chicken.
Janet M. Hill in " Boston Cooking School
Magazine.' 1

26. Parmesan Puffs.
Put 4 ozs. of fine bread crumbs, 4 ozs. of
grated Parmesan cheese, 2 ozs. of butter and
a little salt and cayenne into a mortar, and
pound them thoroughly. Bind the mixture
together with a well-beaten egg and form into
small balls, egg and bread crumb them and
fry a light brown. Drain them and serve
very hot.

27. French Bean Omelet.

Cut up 2 tablespoonfuls of boiled French
beans and stir them into 4 well-beaten eggs ;
add 2 tablespoonfuls of grated Parmesan
cheese, salt and pepper to taste. Mix well,
put into an omelet pan with 2 ozs. of butter,
and fry until done. Serve very hot.

28. Curry of Lobster.

Remove the meat from a 3 Ibs. boiled lob-


ster and cut into 2 inch pieces ; season with
salt and a little cayenne, and set away where
it is cold. Heat hot in a frying pan, 3 table-
spoonfuls of butter, and then add 2 of flour
and i small teaspoonful of curry powder.
Stir this until browned and then add gradu-
ally i y 2 cupfuls of stock and season to taste.
Add the lobster, cook 6 minutes, then pour
over toast arranged on a warm dish. Gar-
nish with parsley. If onion is liked a few
slices may be fried with the butter before the
flour and curry powder are added.

29. Champignons en Caisse.
Peel and cut small 12 large mushrooms,
put them into well buttered china cases. Add

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Online LibraryEdward Alfred Pollard365 luncheon dishes : a luncheon dish for every day in the year → online text (page 2 of 6)