Take a sheep's kidney, or piece of calf's liver of same size, chop and season with salt, spices, and a few herbs, chopped; add 2 ounces fresh butter in small pieces, chop 4 good-sized potatoes (raw), washed and peeled, and mix with the meat. Put all on baking-dish, sift crumbs over it, bake ¾ hour in slow oven. Serve on same dish. A little onion may be added.
No. 169.
POTATO PATTIES.
Butter the pans, strew breadcrumbs over the insides and fill with nicely mashed potatoes flavored with mushroom catsup, grated lemon peel, savory herbs, chopped; add olive oil or fresh butter, sift over more breadcrumbs; place in oven till brown, take out of pans and serve. Very thin puff paste may line the pans instead of the breadcrumbs.
No. 170.
WHOLE BONED HAM.
Take a ham, split it down on the inside, not through the skin, as that must not be broken; but cut it down on the side that goes next to the dish. Take out all the bone. One can mushrooms, half-sized can truffles, 1 small clove of garlic, 2 stalks celery, teaspoonful of thyme; chop this all up, not very fine, and put this stuffing where the bone has been taken out; sew the ham up and put it in a close bag so it will keep its shape. Put in the pot 1 dozen cloves and let ham boil slowly 3 hours; when done put in a close pan to press till very cold. Take skin off; 1½ pints of ham water, 1½ pints of any soup stock, 1 box gelatine dissolved in a cup of cold water; put all these together, add pepper and salt, beat up whites and shells of 2 eggs and put in the stock and ham water to clear it. Put all on the fire and stir till it boils; do not allow any fat to come on it; skim it well; strain the jelly through a flannel bag after boiling 10 minutes. If you have no ham mould take some jelly, cut in diamond shape, and put around the dish, and the rest cut fine and put all over the ham. Garnish your dish with carrots, beets cut into flower forms, parsley, a little here and there on either side of the ham.
No. 171.
WHOLE CHICKEN IN GLACEE.
Take out all the bones in a medium-sized chicken; ¼ pound ham, ½ pound veal, ½ can mushrooms, ¼ can truffles, small piece of onion, a little thyme and parsley. Chop the meat, parsley, thyme, celery, very fine together. Cut the mushrooms in slices; skin the truffles and cut them and put these into the chopped meat; pepper and salt to taste. Where the bones have been taken out stuff tightly with this stuffing; pepper and salt to taste. Tie it in a bag tightly. When done press it over night under a heavy press. Next morning take it out; cut off each end and put it into either a melon mould or charlotte mould. Now take 3 pints of the chicken water, skim off all the grease, put salt and pepper and nutmeg in it. Melt 1 box of gelatine in cold water; take 2 whites of eggs with their shells and put all in chicken water. Put on fire; stir it; let it boil 10 minutes. Strain through a flannel bag. Let it get nearly cold—enough to be dipped up with a spoon. Boil hard 2 eggs; cut the eggs in 6 slices; 1 sprig of parsley in center of egg and put at 4 sides of the chicken with parsley turned down. Pour the jelly all over it; put in ice-box to get cold. Turn it out of mould and garnish dish with water-cresses or celery, frizzed. Duck in glacee can be put up in the same way.
No. 172.
DEVILED CRABS.
Take 1½ dozen crabs; boil them done; pick them carefully out of shell; take ½ dozen crackers; 1 pint of milk is poured over the crackers, mashed fine. Strain the crackers through a fine sieve. Beat up 3 eggs light, and put into the strained crackers salt and cayenne pepper (strong); nutmeg to taste. Now put the crab meat in this. Wash the crab shells clean and wipe perfectly dry. One and one-half dozen will make 1 dozen crabs. Brown to a handsome shade 2 crackers. Mash them fine and put them through a sieve. Put a tablespoonful of wine in the crab meat. Fill the shells; over each crab sift some of this brown cracker dust. Ten minutes before the time for serving put in a quick oven. Lay a napkin on your dish; put them on the napkin and lay parsley round them. Serve perfectly hot.