Clean the squab and dry thoroughly. Cut eggs fine, add parsley, parmesan cheese and seasoning. Now stuff each squab with this stuffing, putting a small piece of butter in each bird and sew up.
Place in a baking pan with a lump of butter and brown nicely on all sides. Now add a little water and cover and cook slowly until well done. While they are cooking add little onions and potato balls to the gravy.
| I have sent but one recipe to a cook book, and
that was a direction for driving a nail, as it
has always been declared that women do not
know how to drive nails. But that was when
nails were a peculiar shape and had to be driven
in particular way, but now that nails are made
round there is no special way in which they need
to be driven. So my favorite recipe cannot be
given you.
As for my effort in the culinary line—I have not
made an effort in the culinary line for more than
at least thirty years, except once to make a clam
pie, which was pronounced by my friends as very
good. But I cannot remember how I made it.
I have a favorite recipe, however, something of
which I am very fond and which I might give to
you. I got it out of the newspapers and it is as
follows:
Spread one or two rashers of lean bacon on a
baking tin, cover it thickly with slices of cheese,
and sprinkle a little mustard and paprika over it.
Bake it in a slow oven for half an hour and serve
with slices of dry toast.
Now that is a particularly tasty dish if it is
well done. I never did it, but somebody must be
able to do it who could do it well.
Faithfully yours, Anna H. Shaw. |
| Daube Brown a thick slice from a round of beef in a hot pan and season carefully, adding water to make a pan gravy; add also a pint of tomato juice and onion juice to taste; cover and simmer gently for at least an hour and a half; turn the meat frequently, keeping the gravy in sufficient quantity to insure that the meat shall be thoroughly moist and thoroughly seasoned. When served, it should be, if carefully done, very tender. The gravy may be thickened or not, according to individual taste. Mrs. Sam'l Semple. |