DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Pennsylvania cookbook, 1889

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Page 39

Home Recipes
Spanish Charlotte.
Place crumbs of stale sponge or white cake on the bottom of a pudding dish, add a layer of jelly and repeat until the dish is nearly full, having the top layer of crumbs.  Pour over it a custard made of the yolks of three eggs, one pint of milk and two tablespoonfuls of sugar, and bake.  When done cover with a meringue, made of the beaten whites of the eggs and three tablespoonfuls of powdered sugar; return to the oven and brown slightly.
Blanquette of Veal.
Cut into inch pieces two or three pounds of breast of veal; cover with boiling stock or water, and when it again reaches the boiling point skim and add two onions, stuck with three cloves each, two young carrots and a bunch of sweet herbs; simmer gently for an hour, then drain and set aside while you thicken the gravy with a white roux; let it boil for two or three minutes and add the yolks of two eggs beaten in a bowl; prevent curdling by adding the hot sauce to the eggs a little at a time until the bowl is full; then return all to the saucepan; add the meat and a teaspoonful of minced parsley, and serve.
Raisin Roly Poly
Eight ounces of flour, four ounces of suet, four ounces of raisins, two ounces of sugar, half a teaspoonful of salt, milk or water to mix; mix the flour, sugar, salt and baking powder; shop and add the suet; stone, halve and add the raisins; mix to a rather soft paste with water or milk, the latter being the better and more nourishing.  Make the mixture into a shape like a little bolster by rolling it with your hands on a floured board; roll it up in a scalded and floured cloth, tie the ends securely with string, and put into plenty of fast-boiling water and keep it steadily boiling for two hours; serve with sugar and butter, or with any nice sweet sauce.
Brown Drop Cakes.
Mix one cup of butter with one and one-half cups of granulated sugar, add three beaten eggs, one teaspoonful of soda dissolved in one tablespoonful of hot water, one teaspoonful of cinnamon, one-half teaspoonful of allspice, three-fourths of a pound of dates seeded and chopped rather fine, one and one-half pound of English walnuts shelled and broken in large pieces, and three cups of sifted flour.  Drop a spoonful on a buttered tin and bake for a test cake.  Sometimes more flour will be required, the amount depending upon the size of the eggs. These cakes are not to be frosted.
RABBIT COOKERY.
Country people say, "Rabbits should never be eaten until they have a chance to lick the frost off the leaves."  Certainly they are in perfection at holiday time.  
In this country the usual method of cooking rabbit is in the form of a stew, and so savory is it considered that no attempts are made to add to its natural flavor.
In England it is different.  There every man who buys, and every woman who cooks a rabbit, wishes it was a "hare," and many are the devices for rendering the animal which is not game like that which is.  As a result there are many delicious ways of cooking rabbit for the most part unknown to us.  The most popular of these is called "jugging" in imitation of "jugged" hare.
Skin and wash the rabbit, laying it in salt and water for at least an hour.  Cut one half pound of bacon, rather fat, also one onion into dice.  Put some cloves, about a dozen, in a smaller onion and place the rabbit, bacon and onions in a stone jar.  Cover with one cup of vinegar and one cup of cold water.  (It should be mentioned that English vinegar is made from malt, and therefore much stronger than that ordinarily used in America, so the proportions of vinegar and water must be regulated accordingly).  Add pepper, salt and a little allspice, also one or two bay leaves. These bay leaves may be bought at the grocer's, put up in packages like herbs.  Cover the jar closely.  I have found the lid of a small saucepan, one that fits in the top [of?] the jar, answers the purpose.  Set in a [hot?] oven and let it cook for two hours.
Wash and clean the rabbit in much the same manner as poultry.  Then stuff it with sausage meat and a dressing made of parsley, bread crumbs, or whatever you would prepare for a turkey or chicken.  Sew the rabbit together, place strips of bacon over the back and bake in a moderate oven basting frequently.  It should be served with red currant jelly and a nicely browned gravy.
Rabbit may be stewed in the same manner as chicken in fricassee.  It should always be cooked in stock and have a strip of salt pork cut into dice to flavor it properly.  The English add spices in which mace is the predominating flavor, but care must be exercised in the use of this, for it is objectionable to many.
The rabbit should be cooked as for stew, the gravy thickened, and the whole put into a deep dish and baked with a top crust and strips around the sides, as beefsteak pie is made.  
Rabbits may be fried, broiled or curried; in short treated in the same manner as chicken, only that spices are needed in their preparation, and the English frequently add one or two glasses of wine; port or sherry as preferred, to ragouts made of rabbit.  The idea of the wine is to give the flavor of game as far as possible.  Another addition is of the liver chopped fine and mixed with the dressing. "Minced liver" is also frequently added to the gravy, instead of being mixed with [the?] dressing.
[MAR?]GARET COMPTON

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Home Recipes Spanish Charlotte. Place crumbs of stale sponge or white cake on the bottom of a pudding dish, add a layer of jelly and repeat until the dish is nearly full, having the top layer of crumbs. Pour over it a custard made of the yolks of three eggs, one pint of milk and two tablespoonfuls of sugar, and bake. When done cover with a meringue, made of the beaten whites of the eggs and three tablespoonfuls of powdered sugar; return to the oven and brown slightly. Blanquette of Veal. Cut into inch pieces two or three pounds of breast of veal; cover with boiling stock or water, and when it again reaches the boiling point skim and add two onions, stuck with three cloves each, two young carrots and a bunch of sweet herbs; simmer gently for an hour, then drain and set aside while you thicken the gravy with a white roux; let it boil for two or three minutes and add the yolks of two eggs beaten in a bowl; prevent curdling by adding the hot sauce to the eggs a little at a time until the bowl is full; then return all to the saucepan; add the meat and a teaspoonful of minced parsley, and serve. Raisin Roly Poly Eight ounces of flour, four ounces of suet, four ounces of raisins, two ounces of sugar, half a teaspoonful of salt, milk or water to mix; mix the flour, sugar, salt and baking powder; shop and add the suet; stone, halve and add the raisins; mix to a rather soft paste with water or milk, the latter being the better and more nourishing. Make the mixture into a shape like a little bolster by rolling it with your hands on a floured board; roll it up in a scalded and floured cloth, tie the ends securely with string, and put into plenty of fast-boiling water and keep it steadily boiling for two hours; serve with sugar and butter, or with any nice sweet sauce. Brown Drop Cakes. Mix one cup of butter with one and one-half cups of granulated sugar, add three beaten eggs, one teaspoonful of soda dissolved in one tablespoonful of hot water, one teaspoonful of cinnamon, one-half teaspoonful of allspice, three-fourths of a pound of dates seeded and chopped rather fine, one and one-half pound of English walnuts shelled and broken in large pieces, and three cups of sifted flour. Drop a spoonful on a buttered tin and bake for a test cake. Sometimes more flour will be required, the amount depending upon the size of the eggs. These cakes are not to be frosted. RABBIT COOKERY. Country people say, "Rabbits should never be eaten until they have a chance to lick the frost off the leaves." Certainly they are in perfection at holiday time. In this country the usual method of cooking rabbit is in the form of a stew, and so savory is it considered that no attempts are made to add to its natural flavor. In England it is different. There every man who buys, and every woman who cooks a rabbit, wishes it was a "hare," and many are the devices for rendering the animal which is not game like that which is. As a result there are many delicious ways of cooking rabbit for the most part unknown to us. The most popular of these is called "jugging" in imitation of "jugged" hare. Skin and wash the rabbit, laying it in salt and water for at least an hour. Cut one half pound of bacon, rather fat, also one onion into dice. Put some cloves, about a dozen, in a smaller onion and place the rabbit, bacon and onions in a stone jar. Cover with one cup of vinegar and one cup of cold water. (It should be mentioned that English vinegar is made from malt, and therefore much stronger than that ordinarily used in America, so the proportions of vinegar and water must be regulated accordingly). Add pepper, salt and a little allspice, also one or two bay leaves. These bay leaves may be bought at the grocer's, put up in packages like herbs. Cover the jar closely. I have found the lid of a small saucepan, one that fits in the top [of?] the jar, answers the purpose. Set in a [hot?] oven and let it cook for two hours. Wash and clean the rabbit in much the same manner as poultry. Then stuff it with sausage meat and a dressing made of parsley, bread crumbs, or whatever you would prepare for a turkey or chicken. Sew the rabbit together, place strips of bacon over the back and bake in a moderate oven basting frequently. It should be served with red currant jelly and a nicely browned gravy. Rabbit may be stewed in the same manner as chicken in fricassee. It should always be cooked in stock and have a strip of salt pork cut into dice to flavor it properly. The English add spices in which mace is the predominating flavor, but care must be exercised in the use of this, for it is objectionable to many. The rabbit should be cooked as for stew, the gravy thickened, and the whole put into a deep dish and baked with a top crust and strips around the sides, as beefsteak pie is made. Rabbits may be fried, broiled or curried; in short treated in the same manner as chicken, only that spices are needed in their preparation, and the English frequently add one or two glasses of wine; port or sherry as preferred, to ragouts made of rabbit. The idea of the wine is to give the flavor of game as far as possible. Another addition is of the liver chopped fine and mixed with the dressing. "Minced liver" is also frequently added to the gravy, instead of being mixed with [the?] dressing. [MAR?]GARET COMPTON