Miscellaneous Breakfast Dishes Recipe

Artichokes (French)

Trim the ends; remove the choke, and quarter each

artichoke; pour boiling water over them, and drain. Put them in a

stewpan, and to each artichoke add a gill of white wine and one of clear

soup; season with salt, pepper, and a little lemon-peel; when done,

remove the artichoke, and boil the sauce down. Cream an ounce of butter;

add half a teaspoonful of flour, and by degrees add the sauce; simmer

until thick, and send to table with the artichokes.



Artichokes (French), Fried

Wash and cut away the leaves of two

artichokes; remove the inside choke; cut the bottoms into neat pieces,

and cover them with water containing one third vinegar. Drain; season

with salt and pepper; dip them in beaten egg; roll them in fine cracker

dust, and fry in plenty of hot fat.



Chicken Croquettes

Cut up the white meat of one cold boiled chicken,

and pound it to a paste with a large boiled sweetbread, freed from

sinews; add salt and pepper. Beat up one egg with a teaspoonful of flour

and a wine-glassful of rich cream. Mix all together; put it in a pan,

and simmer just enough to absorb part of the moisture, stirring all the

time; turn it out on a flat dish, and place in ice-box to become cold

and firm; then roll it into small neat cones; dip them in beaten eggs;

roll in finely powdered bread crumbs; drop them in boiling fat, and fry

a delicate brown. Handle them carefully.



Some add a little nutmeg, but I have found the above recipe more

satisfactory without it, especially among my Philadelphia patrons.



Chicken, Devilled

Prepare a mixture of mustard, pepper, and salt,

moistened with a little oil. Put a small quantity of oil in a

frying-pan; add just onion enough to give it flavor, and toss the

chicken about in this a moment. Remove; rub or brush the moisture over

the chicken, and broil. Serve with a sharp, pungent sauce, made of drawn

butter, lemon juice, mustard, and chopped capers.



Chicken, Fried

Cut up half an onion, and fry it brown in a little

butter. Divide two ounces of butter into little balls; roll them in

flour; add to the onion, and fry the breast of the chicken in this, as

well as the legs and side-bones, to a delicate brown. Take them out, and

add to the sauce a few cut-up mushrooms, a gill of claret, salt, pepper,

and a piece of cut sugar; simmer slowly; pour over the chicken and

serve.



The Southern way of frying chicken is as follows: Slice and cut into

small dice half a pound of salt pork; flour the chicken, and fry in the

pork fat; dissolve a heaping tablespoonful of flour with a little cold

milk; add to it gradually half a pint of boiled milk that has been

seasoned with butter, pepper, and salt; simmer until thick; arrange the

chicken on a hot dish, and pour the sauce round it. Toast may be placed

under the chicken, if desired.



Crabs, Soft-shell

These should be cooked as soon as possible after

being caught, as their flavor rapidly deteriorates after being exposed

to the air. Select crabs as lively as possible; remove the feathery

substance under the pointed sides of the shells; rinse them in cold

water; drain; season with salt and pepper; dredge them in flour, and fry

in hot fat.



Many serve them rolled in eggs and cracker dust; but thus they are not

as good.



Filet of Sole, Sauce Tartare

Remove the head, fins, tail, and skin

from a medium-sized flounder; lay the fish flat on the table, and with a

sharp knife make a deep cut through to the back-bone the whole length of

the fish. Cut the upper side lengthwise from the bone; now remove the

bone from the lower part, and cut the fish into pieces crosswise, each

piece to be about two inches in width. Season each piece; roll it up and

tie it with strong thread; dredge them in flour, and fry in plenty of

hot fat (they may be dipped in egg batter and rolled in bread crumb if

liked); remove the thread; arrange them neatly on a hot dish; garnish

with parsley, and send to table with sauce tartare (which see).



Hamburg Steak, Sauce Piquante

Select a thick rump steak, and with a

stiff-backed kitchen knife scrape away the lean meat from the sinews.

Season the meat with salt and cayenne, and shape it into a round form

slightly flattened on top. Fry a minced onion brown in butter; cook the

steak in this, on both sides, and serve with the following sauce: put

into the same saucepan half a pint of strong soup stock, half a

teaspoonful of browned flour, three tablespoonfuls of vinegar, a

tablespoonful of chopped eschalot, a teaspoonful of chopped parsley,

half a saltspoonful of black pepper, and a little salt. Simmer, strain,

and serve.



Many like a Hamburg steak rare, while others prefer it well done; others

there are who think they like it rare, highly seasoned with onion and

other pungent seasoning.



Hominy Fritters

Take one pint of boiled hominy, one gill of cream, two

tablespoonfuls of corn-starch, two eggs, half a teaspoonful of baking

powder, a saltspoonful of salt; mix to a batter. If too stiff, add a

little more cream. Drop the batter in large spoonfuls into hot fat, and

fry brown.



Kidney, Sauteed

Cut up half an onion; brown it in a pan with an ounce

of butter. Slice a calf's kidneys; toss about over a slow fire in the

pan; add salt and pepper, a pint of red or white wine, and one piece of

cut sugar. Simmer until tender; dissolve a teaspoonful of flour in cold

water; add to the dish. Toast a few slices of bread; trim them neatly;

place them on a dish; pour the kidneys over them, and serve.



A few mushrooms cut up and strewn over the dish will be appreciated by

many.



Lamb Chops with French Peas

Dainty lamb chops require but a moment's

cooking, and, unless care be taken, will dry quickly over the fire;

they should be turned repeatedly, and, when done, seasoned with pepper,

salt, and the sweetest of sweet butter.



Arrange a mound of peas in the centre of a dish; place the chops around

this, and serve. The peas should be cooked as follows: Open a small can

of imported peas; drain off the liquid; melt an ounce of butter in a

pan, and when it creams, add the peas: shake the pan to prevent burning;

add pepper and salt. When the peas are heated through they require no

longer cooking, and should be served at once.



The great mistake made by many cooks in cooking canned peas is that they

allow them to remain too long on the fire, which spoils them, as they

are already cooked, and simply require heating.



Minced Turkey with Poached Eggs

A very appetizing dish is made of cold

boiled or roast turkey. Trim off all skin and most of the fat,

especially on the back; pick out the little tid-bits in the recesses;

cut off all that will not look neat when sliced cold. Season with salt

and pepper, and a tablespoonful or two of minced celery; chop up the

meat; put it in a pan with a little butter or turkey fat, to prevent

burning, and just a suspicion of onion; moisten with a little broth made

from the turkey bones. Poach one or two eggs for each person; arrange

the minced meat neatly on slices of buttered toast; place the egg on

top, and serve.



The above mode of preparing a breakfast dish is not only economical, but

is one of the most delightful dishes that can be produced; almost any

kind of boiled or roast meat, poultry, or game can be utilized in this

way.



Mushrooms on Toast

Peel a quart of mushrooms; cut off a little of the

root end; now take half a pound of round steak, and cut it up fine and

fry it in a pan with a little butter, to extract the juice, which, being

done, remove the pieces of steak. When the gravy is very hot add the

mushrooms; toss them about for a moment, and pour the contents of the

pan on buttered toast; season with salt and cayenne. Some add a little

sherry to the dish before removing from the range.



Mutton Chops with Fried Tomatoes and Sauce

Select four nice rib chops;

have them trimmed neatly by the dealer; take hold of the end of the rib,

and dip the chops a moment in hot fat, in which you are to fry them; now

roll them in fine cracker crumbs, and shake off the surplus; dip them in

egg, again in the crumbs, and drop them into boiling fat. Remove when

brown.



Fried Tomatoes

Select three smooth, medium-sized, well-filled

tomatoes; cut into slices half an inch thick; dredge them with flour or

roll in egg and crumbs, and fry (or, rather, sautee) in a small

quantity of hot fat, turning and cooking both sides evenly. Have

prepared the following sauce: Add to a pint of milk a tablespoonful of

flour, one beaten egg, salt, pepper, and a very little mace. Cream an

ounce of butter; whisk into it the milk, and let it simmer until it

thickens; pour the sauce on a hot side dish; arrange the tomatoes in the

centre, and add the chops opposite each other, and serve.



Plain broiled or papered chops may be served in this way.



Oysters, Broiled

Rub the bars of a wire broiler with a little sweet

butter; dry twelve large, plump oysters in a napkin, and place them on

the broiler; brush a little butter over them, and broil over a fire free

from flame and smoke. When done on both sides, arrange them neatly on

toast; pour a little well-seasoned melted butter over them, and serve.



Do not bread-crumb oysters intended for broiling.



Pork and Beans

To call this homely Yankee dish a "dainty" may surprise

many; but, when properly prepared, it may well be called so.



Wash a quart of small white beans in cold water; pick them over while in

the water; reject all imperfect beans; drain; cover with fresh cold

water, and let them soak over night. Next morning change the water

twice; then put them in a large iron pot; add a liberal quantity of cold

water, and simmer them slowly for four hours. Pour them into a colander

carefully to drain. Heat an old-fashioned beanpot with hot water, and

wipe it dry; place a small piece of pork in the pot, and add the beans

to within two inches of the top; now place a small piece of pork

(properly scored on its rind) on the beans. Dissolve a tablespoonful of

black molasses in a pint of warm water; add half a teaspoonful of salt

and a few drops of Worcestershire sauce, and pour this over the beans;

place the pot in a moderate oven, and bake for three hours, at the end

of which time take them out, and add a little more warm water, to

prevent them from becoming too dry. Bake for three hours longer, and

serve with hot Boston brown bread.



The old-fashioned manner of preparing this dish was to place all the

pork on top, the result being that the first few spoonfuls of beans

contained all the pork fat, while the remainder had not been seasoned

by it.



The above recipe distributes the pork fat evenly through the beans, as

it is lighter than water, and naturally rises; and for this reason only

half the usual quantity of pork is required to produce the desired

result.



Reed Birds

The average French cook cannot understand why these "lumps

of sweetness" do not require long cooking and elaborate sauces to make

them palatable, and these cooks invariably spoil them. Pluck and draw

the birds, leaving the heads on. Put into a frying-pan an ounce of sweet

butter; when hot, add six birds; toss them about to cook evenly; add a

little salt and pepper; let them remain over the fire for about three

minutes, and serve on a hot dish.



To cook them in large quantities, as they are prepared by the gunners at

their club-houses along the Delaware, proceed as follows: Clean them

properly; arrange them in a baking-tin; add a liberal quantity of

butter, salt, and pepper; put the pan in the oven. At the end of five

minutes turn them with a long-handled spoon, let them cook five minutes

longer, and serve.



An excellent way to serve them at late breakfast-parties is as follows:

Pluck and draw the birds, and remove their heads. Take a few large long

potatoes; cut them in two crosswise; scrape out part of the inside;

place a bird in each half of potato; press the halves together, tie them

with twine, and bake until the potatoes are done. Remove the common

twine and tie them up again with narrow tape or ribbon. Send to table on

a napkin.



Salt Codfish, Broiled

Cut from a medium-sized salt codfish three

pieces about two inches square; split each piece in two, and soak in

water over night; change the water two or three times. Next morning

rinse the pieces in fresh cold water, and drain and dry in a napkin;

brush a little butter over each, and broil. When done, pour over them

melted butter seasoned with pepper and lemon juice.



Sardines, Broiled

Open a can of sardines, and remove the fish without

breaking them; scrape off the skin and split them, if large; put them

between a double wire broiler, and broil both sides nicely. Squeeze a

little lemon and orange juice over them before serving.



Sauce Tartare

Chop together one small pickle, a dozen capers, and a

few sprigs of parsley and a very small piece of onion; to these add

half a pint of Mayonnaise and a teaspoonful of French mustard.



Sausages

A disagreeable feature of sausages, when cooked in the

ordinary manner, is that the spattering fat covers the range, and the

ascending smoke pervades the whole house. This may be avoided by putting

them in a baking-pan and cooking them in the oven. Ten minutes is

sufficient to cook a pound of country sausages, provided the oven be

quite hot. They are excellent when split in two and broiled; serve hot

or cold apple sauce with them. Apple fritters also are acceptable with

sausages.



Smelts, Broiled

Clean thoroughly six medium-sized smelts; split them

down the back; rub a little oil over them; place them on a double

broiler, and broil. When done, serve with sauce tartare (which see).



Smelts, Fried

Thoroughly clean the smelts, leaving the heads on; dip

them in beaten egg; roll them in fine cracker dust, and fry in very hot

fat; garnish with parsley and lemons, quartered, and send to table with





Squabs

are very nice broiled, but are at their best served as

follows;--Select a pair of plump birds; clean them, cut off the legs,

and remove the heads without breaking or tearing the neck skin; insert

the forefinger in it, and separate the skin over the breast from the

flesh; fill this with a nicely-seasoned bread stuffing, and fasten the

loose end of the neck to the back. Place a thin wide slice of bacon over

the breast, and fasten the ends with wooden toothpicks; put them in a

pan; dredge with a little flour, and bake to a delicate brown; serve

with fresh green peas.



Spring chicken may be treated in the same way.



Steak, Tenderloin; Sauce Bearnaise

Cut a thick steak off the large end

of a beef tenderloin; flatten it out a little; rub olive-oil or butter

over it, and broil over a charcoal fire; place it on a hot dish, add a

little pepper and salt, and serve with sauce Bearnaise.



Sauce Bearnaise

Reduce a gallon of strong, clear soup to a quart by

constant boiling. Beat up the yolks of four eggs; pour them into a

buttered saucepan, and add gradually--whisking all the time--the reduced

soup, a tablespoonful of strong garlic vinegar (or, if preferred, plain

vinegar, and the expressed juice of garlic or shallots), pepper, salt,

and a little lemon juice. Stir with a wooden spoon.



Care must be exercised not to add the soup while hot to the eggs, or it

will curdle, and yet do not add it cold.



Steak, Sirloin; Sauce Bordelaise

Select a steak cut from the best part

of the sirloin; trim it neatly; rub a little oil over it, and broil over

a charcoal fire; serve with the following sauce:



Sauce Bordelaise

is easiest made as follows: Chop up one medium onion,

or, better still, two shallots; fry them in butter until brown; add a

pint of strong clear soup or beef gravy, half a pint of claret or white

wine, salt, pepper, and a teaspoonful of chopped parsley; simmer, and if

not quite thick enough add a little browned flour.



Tomato Sauce

Open a can of Baldwin tomatoes, which contain but little

liquid; simmer them gently for three quarters of an hour; season with

salt, cayenne, a clove of garlic, bruised, and very little mace. Press

them through a fine sieve; put the pulp in a clean, hot stewpan, with a

little butter; stir to prevent burning, and, when quite thick, serve.



A most excellent tomato sauce is made of a brilliant red ketchup, known

to dealers under the name of "Connoisseur Ketchup." Take half a pint of

it; heat it gently; add a gill of rich soup-stock and a teaspoonful of

flour dissolved in a little cold water; simmer until it thickens, and

serve.



Ordinary ketchups do not have the proper color, and are likely to sour

when heated.



Tripe with Oysters

Tripe, when properly prepared by a simple process,

is very nutritious and easily digested.



Cut up half a pound of well-washed tripe; simmer for three quarters of

an hour in water slightly salted; take out the tripe; add to the broth a

little butter rolled in flour, salt, and pepper; add a little more flour

if not thick enough. Return the tripe and a dozen oysters; simmer for a

few minutes longer, and serve.



Tripe Lyonnaise

Cut up half a pound of cold boiled tripe into neat

squares. Put two ounces of butter and a tablespoonful of chopped onion

in a pan, and fry to a delicate brown; add the tripe, a teaspoonful of

chopped parsley, one of strong vinegar, salt, and cayenne; stir the pan

to prevent burning. When done, cover the bottom of a hot dish with

tomato sauce, add the contents of the pan to it, and serve.



Veal Cutlet, Sauce Robert

Select two medium-sized veal steaks, or cut

one large one in two; dip in beaten egg; roll in bread crumbs, and fry

very well done in the hottest of hot fat; serve with sauce Robert,

made as follows;--Fry a small onion brown; add to it a gill each of

clear soup and white wine; simmer until brown; strain; return to the

pan, and add a teaspoonful of tarragon vinegar, half a teaspoonful of

browned flour, and a tablespoonful of French mustard.



Cutlets or veal chops, broiled, may also be served with this sauce.

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