Estimated Nutrition (whole recipe, rough)
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Beet | 1/2 cup (85g) | 35 |
| Turnip | 1 medium (122g) | 34 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- a teaspoonful of salt
- a large head of celery cut in two inch lengths
- 8 pounds
- 2 canots
- four beets
- four white turnips
- 1 yellow turnip
- 6 small onions peeled so that they will remain unbroken
- two inch lengths
- 47 dry
- 1 dozen sweetbreads
- 2 finely chopped shalots
- 2 eggs
- 49 memoranda
- pepper
- salt
- thyme
- nutmeg
- parsley
Directions
46 THE UNIVERSAL COOK-BOOK.
the crumbs to moisten them. Season with pepper, salt, thyme or savory, and fry in balls.
New England Boiled Dinner.
(Juliet Corson.)
Remove the bone from a compact cut of the round of corned beef weighing about 8 pounds, and tie the meat as closely as possible; put it in a deep pot, cover it with cold water, add a teaspoonful of salt and half a salt spoonful of pepper ; let it boil quickly, re* moving all scum ; wheu no more scum rises, put with it the fol - lowing vegetables, peeled and cut in slices two inches thick ; 2 canots, four beets, four white turnips, and 1 yellow turnip, 6 small onions peeled so that they will remain unbroken, and a large head of celery cut in two inch lengths. Place the pot where its contents will simmer slowly for two hours. A glass of wine, or any table sauce preferred, maybe added before the dish is finished. To serve it, put the meat in the middle of a platter, arrange the vegetables around it, and pour a little of the gravy over it. More of the gravy should be served in a small boat, with a dish of boiled potatoes. The united flavor of the meat and vegetables characterizes the dish. Cabbage and squash can be added when preferred.
(Miss Wister.)
Take such parts of the pork as are not used in packing — heart, tongue, portions of the head, etc., using about equal parts of lean and fat. Thoroughly clean them, and boil quite tender in water enough to cover the meat. When done take it up, remove the bones and thicken the water in which it was boiled with corn- meal until it is the consistency of mush. Let it boil a few min- utes and season with salt, pepper and summer savory. Chop the meat and return it to the mush, add salt and pepper to the taste, and let it cook a few minutes more. Dish it out and keep in a
THE UNIVERSAL COOK-BOOK. 47
dry, cool place. Cut in slices and fry brown in Cottolene, as needed. Buckwheat meal is sometimes used with the cornmeal.
To Prepare Tripe.
Order it the day before you wish to serve it, scrape it thor- oughly, wash it in several waters, then boil in salt and water un- til it is perfectly tender]; let it drain in a platter all night. Next day cut it in small pieces and fry in hot lard after having rolled the pieces in flour. To serve with this make a rich, brown gravy, using a little of the lard in which the tripe was fried. If for breakfast, send bakedjpotatoes, fried apples, and tomatoes with it ; the tomatoes may be canned ones, cooked; and with thin slices of toasted bread put in the bottom of the dish.
Croquettes of Sweetbreads.
Blanch and braize 1 dozen sweetbreads. When cooked, cut them in small square pieces, also x/2 can of mushrooms. Put in sauce- pan to cook, 2 finely chopped shalots or garlic with piece of butter ; add some Allemande sauce, reduce it, then add sweet- breads and mushrooms. Season with salt, pepper, nutmeg and a little chopped parsley, add the yelks of 2 eggs, stir well, then put in pan to cool. Shape them in any desired form ; bread them with bread crumbs, fry in hot lard. Serve with mushroom or cream sauce. You may add beef tongues or truffles, cut in small squares.
48 THE UNIVERSAL COOK-BOOK.
MEMORANDA.
THE UNIVERSAL COOK-BOOK. 49
MEMORANDA.