The Stag Cook Book: Written for Men by Men
The Stag Cook Book C. MAC SHERIDAN
THE STAG COOK BOOK
WRITTEN FOR MEN BY MEN COLLECTED AND EDITED by C. MAC SHERIDAN With an Introduction by ROBERT H. DAVIS
NEW YORK GEORGE H. DORAN COMPANY
COPYRIGHT, 1922, BY GEORGE H. DORAN COMPANY THE STAG COOK BOOK, II ——— PRINTED IN THE UNITED STATES OF AMERICA
Dedicated To — THAT GREAT HOST OF BACHELORS AND BENEDICTS ALIKE
who have at one time or another tried to “cook something”; and who, in the attempt, have weakened under a fire of feminine raillery and sarcasm, only to spoil what, under more favorable circumstances, would have proved a chef-d’œuvre.
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The Stag Cook Book
CONTENTS
WABASH VALLEY STEAK
ONION CLAM CHOWDER
SPAGHETTI
WAFFLES
BOUILLABAISSE JOE TILDEN
RADISH SALAD
RICE PUDDING
LIEDERKRANZ Á LA HOOSIER
CORN CHOWDER
COD FISH
SWEET POTATO PONE
PANDOWDY
VEGETABLE SALAD
HOG JOWL AND TURNIP GREENS
HAWAIIAN CROQUETTES Á LA “THE BIRD OF PARADISE”
OYSTERS PECHEUR
LIKES BREAD AND MILK
“JAMES MONTGOMERY SUDS”
“EGGS MUSHROOMETTE”
BRAN MUFFINS
ARTICHOKES, MISTER ANTONIO
A BURGOO
RASPBERRY SHORTCAKE
TOMATO SOUP
EGGPLANT SAUTÉ À L’ALEXANDER
POTATO STICKS ALEXANDER
COLD SAUCE ALEXANDER
SUPRÊME OF CHICKEN À L’ALEXANDER
FONDU AU FROMAGE À L’ALEXANDER
POACHED EGGS EN CROUSTADE À L’ALEXANDER
ROMAINE SALAD À L’ALEXANDER
ROGNONS DE VEAU À L’ALEXANDER
STRAWBERRY TARTLETS ALEXANDER
BAKED OYSTERS ALEXANDER
ÉMINCE OF CHICKEN À L’ALEXANDER
MULLIGAN
FRIED ELDERBERRY BLOSSOMS
PEACH COBBLER
SHAD ROE
LOBSTER
MACARONI WITH CHEESE
SAVORY POTATOES
WAFFLES
ASPARAGUS
CORN PUDDING
TERRAPIN
COTTAGE PUDDING
STRAWBERRY SAUCE
SCALLOPED MUSHROOMS AND DEVILED EGGS
MEAT LOAF
STEAK AND KIDNEY PIE
ROUND STEAK
CREAM SAUCE Á LA WORCESTERSHIRE
FRIED TROUT
LAMB CURRY Á LA “OMAR, THE TENTMAKER”
SANCOCHO
YAPINGACHO
TOMATO SOP
ROAST BEEF
CORN FLAKES
CHILI CON CARNE
RAGOUT DE MOUTON
BOUILLEBAISSE
PELOTAS Á LA PORTUGUESE
SPAGHETTI
CHICKEN PILAU
RUM-TUM-TIDDY
CORN BREAD
MINCE-PIE
POLISH SPECIALTIES
BARSHCK WITH USHKA
BURACHKI
SAUCE FOR SPAGHETTI
EGGS À LA SALISBURY
FISH À LA COMMODORE
TO COOK TROUT
VENISON STEAK
GOOSE
A MAYONNAISE AND A SALAD DRESSING
DUCKS AND LARGE FOWL
TEAL, PARTRIDGE AND SMALL FOWL
BEANS
ITALIAN RICE
STEAK SAUCE
CHICKEN HALIBUT
ONION SOUP AU GRATIN
RICE Á LA MANHATTAN
“SCOLLOPED” OYSTERS
DEEP APPLE PIE
LETTUCE (à la Red Creek)
HASH
CORN BREAD
CHIRIN POLOW
FRENCH-FRIED ONIONS
HAM AND EGGS
BREAD TART
SOLE Á LA MARGUERY AND DUCK WITH ORANGES
OMELETTE—AND PIE
LOBSTER Á LA KING
SPAGHETTI-FOR-THE-GANG
VEAU SAUTÉ MARENGO
VOL AU VENT FINANCIÉRE
BOILED BEEF AND HORSERADISH SAUCE
STUFFED CELERY
ORANGE COMPOTE
ZITELLI’S MACARONI STEW
TOMATO WIGGLE
A FAVORITE MENU
VIRGINIA EGG BREAD
COCOA CREAM CAKE
SQUAB EN CASSEROLE
SPICED GRAPES
EGG PLANT AU GRATIN
TRIPE Á LA MODE DE CAEN Á LA ROY CARRUTHERS
CLAM CHOWDER
BAKED BEANS
SPAGHETTI DIABOLIQUE
CHICKEN PAPRIKA
FISH CHOWDER
SOUTHERN GUMBO Á LA “COUNTY CHAIRMAN”
MORELS SAUTÉ
A DIPLOMATIST’S RECEIPT FOR WELSH RABBIT
SAUSAGE AND GRIDDLE CAKES
LITTLE CHICKEN TARTS
LEMON LAYER CAKE
TURKEY Á LA BURBANK
FOOTNOTE:
TO COOK RABBITS
VIRGINIA HAM
LEMON PIE
A DRESSING
TIPS ON STEAK
SALADE Á LA TURC
PANDORA FRENCH DRESSING
WELSH RABBIT Á LA MORGAN ROBERTSON
WATERZOIE DE VOLAILLE
SPAGHETTI-MY-STYLE
