Veal Loaf

Ingredients

1 pound veal, ground

1 pound beef (round), ground

1 cup bread crumbs from center of loaf

3 eggs

salt and pepper

celery salt

1 pound salt pork, sliced

onion - in pan

1 cup water - in pan

Directions

1. Mix the veal and the beef together

2. In another bowl, mix the eggs and bread crumbs and then add to the meat. Mix and mould into loaf with hands.

3. Put salt pork over and under the meat loaf. 

4. Add cut onion and water to baking pan. Place meat loaf on top.

5. Bake as a roast, basting often.

Ginger Punch

 "Take 1 quart of water, 1 cup of sugar, juice of 5 lemons, and 1 dozen mint sprigs,  slightly bruised, and put these in a bowl.  Add quart of ginger ale. Add ice."

Fans

 Ingredients

2 cups bread flour

3/4 cup butter

1/2 cup brown sugar

Directions

1. Mix and roll. 

2. Cut with circular cover, then into 4 pie shaped pieces. 

3. Crease with handle of knife to look like Faus.

Court bouillon

 

 

 

 

 

 

 

Thanks to Chef Eric I am told Court bouillon is something to poach fish or chicken, "anything light". 

 " Put one glass water - one glass white wine in pot. Add two carrots - one onion -fennel - salt - pepper. Boil for 1/2 hour. Let cool. Add fish. Simmer for 25 minutes. "

and go!

Hi-Ho Burgers

 These burgers are a unique creation from Hi-Ho which is a frequent memory that stands alone. I have never seen a written version of it. Do you have one Mush?  It's really a smell thing for me. I know the mixture is correct when it smells a particular way. You don't want to get it too "wet" so add the sour cream and A1 Sauce in small amounts.

Here's what SP did tonight. 

Ingredients

 2 pounds 90/10 lean ground beef

1 cup sour cream

3 Tablespoons A1 Sauce

1 bunch cilantro, leaves only, chopped

Directions

1. Combine all ingredients. 

2. Mix thoroughly with hands

3. Form into large but packed burger shapes.

4. Cook, adding cheese and serving on buns. 

 

 

 

 

 

 

 

 

 

5.  SP made some lovely improvised cole slaw to to along with it!

Cavalier Supreme

 

Ingredients

2 pounds sirloin steak

1 eggplant

bread crumbs

1 green pepper

1 Tablespoon butter

Parsley

salt and pepper

Directions

"Pare eggplant and cut in inch rounds. Season with salt and pepper. Melt butter and pour over. Dip in bread crumbs and broil for 15 minutes. Broil steak and cut in lengths. Sandwich eggplant between steak. Garnish with parsley and strips of green pepper. "

Cottage cheese and Fruit

 This is an oldy. Apparently, clabbered milk is an ancient form of fermentation. It is also a form of wild fermentation.

 

 

 

 

 

 

"Put 2 quarts rich clabbered milk into a cheese cloth bag and hang to drip. when whey has drained put curds in a bowl and stir until creamy. Beat whites 4 eggs stiff with enough sugar to sweeten well. Mix 1/2 cup thick cream into curds and fold in beaten whites of eggs. Pile fresh fruit in center of dish and surround with mixture. "

Mexican Tongue

 

The word Mexican doesn't make this splatter stained recipe any better. Geg.

"Simmer fresh tongue 4 hours. "

Audible groaning as I repel a gag.

"Skin and lave in  liquor until cold."

I just lost my seat. 

"Bake, basting often, until sauce thickens. "

Sauce:

"One cup vinegar, 1 cup sugar, 1 cup stoned raisins, 1 lemon cut into thin slices, two dozen whole cloves."

That's it. Period. End of sentence. 

Holy Moly.

Chocolate Rolls (Serve with Chocolate Sauce)

Ingredients

Yolks of 5 eggs, beaten hard - 5 minutes

Half cup powdered sugar

1 level teaspoon corn starch

2 Tablespoons ground chocolate

Whites of 5 eggs,  beaten stiff 

Directions

 "Combine first 4 ingredients. Add whites of eggs beaten stiff to mixture. Bake in flat pan lined with paper, buttered and floured, about 10 minutes. Turn out on board, roll. Before serving unroll and spread with half pint cream whipped with a little sugar and vanilla. Roll up while warm. "

* Ne reference to chocolate sauce *

Chiffon Pie

This recipe requires a pie crust recipe

Ingredients

 4 egg yolks, the whites beaten

1/2 cup sugar

juice of 1 lemon, save rind

1 Tablespoon butter

Directions

 "Cook in double boiler until it thickens. Let cool. Beat whites of eggs with 4 Tablespoons sugar. When yolks are cool add rind of lemon and beaten whites of eggs. Put whole on just bottom of pie crust. Bake in slow oven."

Chicken Bourgeoise

 Well the name brings me immediately back to this recipe oddly. Or not so oddly - we shall see. 

"Cut frying chicken in parts - dust with salt and pepper, dredge with flour. Fry in olive oil and butter, mixed until brown. Put in another pan and bake 15 minutes. Sprinkle with chopped onion and cook 5 more minutes, fry a pint of diced potatoes in the hot oil - mixed with chopped onion and salt and pepper. "

"The end. Amen."

"Chicken Bourgeoise is just chicken and fried potatoes!? How Bourgeoise!

- SP

Allemande Sauce

  

"Mix  3 Tablespoons butter and 3 Tablespoons flour and stir in sauce pan to prevent browning . Add stock, beating all the time. Cook ten minutes. Beat yolks of 3 eggs in bowl - pour sauce over eggs, very little at a time. Strain - add a little butter and juice of 1/2 a lemon. Heat but do not let boil. "

* Thanks to Spruce Eats for letting me find a recipe months before I finally found the one they left me! *

Anchovy Balls Landaise

 

" Shape anchovy butter into small balls the size of a marble..."

WTF is anchovy butter? says SP as he read this ancient card to me.

"...each containing a bit of caviar and chill in the refrigerator. Roll balls alternately several times in beaten egg and fine bread crumbs until they are thickly coated. Place balls on a baking sheet and broil under bright flame, shaking the sheet to brown on all sides. Serve hot"

Apple Tart

 "Place the quantity of apples to be used in a saucepan after peeling, coring, and slicing them. Add a little sugar and water together with some grated nutmeg and lemon peel. Cook until apples are tender and cool. Cover shallow pie dish with pastry, add apples. Put strips of pastry on top. Bake in moderate oven until crust is easily separated from dish. "

Poule au Riz

 "Put enough water in a pot so fowl is almost covered. Add salt, pepper, parsley, thyme, bay leaf, 2 cloves garlic, 1 sliced onion, and one celery. Let simmer until tender - about 2 hours. Wash rice (2 cups). Cook in part of liquid. Strain the rest of the liquid and make into sauce by thickening with yolks of 2 eggs. Do not let boil. Arrange rice on platter, lacing slices of chicken over it, and serve very hot. The sauce should be served separately. "

Brunoise Soup

 This recipe appears to be a consomme of sorts.

"Put in saucepan equal quantity sliced carrots, onions, leeks, turnips, celery, with a large piece butter. Fry until vegetables are brown. Pour in small quantity stock. Boil quickly. Add rice and rings of turnip fried in butter. "

Bisque of Clams

 "Knuckle veal - 1 quart water - 1 small onion - parsley - bay leaf - clam liquor. Simmer one and a half hours. Strain and replace in kettle. Add 2 Tablespoons flour mixed with 2 Tablespoons butter. when soup is boiling, stir until it boils again. Add chopped clams, season,  and boil for 5 minutes. Add pint of milk or cream."

Bombay Duck

 " Boil 2 fowls (ducks) in large pot until tender - remove and bone - make curry sauce using water fowl has been cooked in. Reheat and serve over rice with it serve hopped green pepper, chopped peanuts, chopped hard boiled egg, and chutney. "

Stendahl's Mock Demi-Glaze

 A demi-glaze is used as a sauce for meat generally, as a vehicle for both cooking and as a topping. As chef Eric just told me, "A true demi is a mother sauce."

"The above stock will be about 4 quarts. To make a demi-glaze, you have to thicken the brown stock. Put two quarts of the stock into a pan and add:

1/2 cup dry red wine

1/4 cup tomato sauce or puree

Reduce until a spoon becomes coated when dipped into the sauce. About 2 hours"

More from Chef Eric:

"It takes days to cook properly and it is the end result of the proteins from your bones and vegetables coming together in a thick gravy. Mostly you would then use it as that - the most rich amazing gravy ever. Or as a base to say a red wine and shallot sauce. Take the shallots, sweat them down, add a bay leaf or 2. Reduce a bottle of wine down with your demi until it is thick and delicious. "

Stendahl's Short-Cut Brown Stock

 This is another recipe from NYC food critic Stendahl. 

Ingredients

1 pound beef short ribs

1 carrot, chopped

2 pounds veal bones

1 celery stalk, chopped

herbs of choice

1 onion chopped

1 garlic clove, minced

bit of flour

***Sprinkle chopped fresh parsley, thyme, marjoram, etc. Optional: add a good dash of Tabasco Sauce. NO SALT OR PEPPER T THIS STAGE, EVER***

Directions

1. Preheat oven to 450 degrees. 

2. Line a large roasting pan with the cur up beef, bones, and vegetables. sprinkle lightly with flour, and roast for 1/2 hour. 

3. Turn everything over and roast for another 1/2 hour. If the bones get a bit blackened, good. 

4. Transfer all to an 8-quart pot. Add water to fill the pot after you put in the meat and vegetables. 

5. Slowly bring pot to a boil. Skim off the scum with a spoon. 

6. Add the herbs, partially cover, and simmer for several hours - at least 4. 

7. Cool. Skim fat from the top and strain the stock through a fine sieve or cheesecloth.

8. Pour stock into paper cups, seal, and freeze. It's ready for a soup, stew or gravy base when needed. 

Freezing in paper cups is an interesting direction, but given that it is from anywhere from 1960 to 1980 I am not that surprised.

Simplified Brown Stock

 

 

 

 

 

This recipe is an interesting enigma. As you can see in the picture, Hi-Ho wrote, "I sent for this" and when I called my Dad, in my writing, he said it was a business acquaintance. But the internet tells me that Stendahl was a New York City Food critic. The article (or rather his obituary) states, "Arthur W. Bernal, who under the name Stendahl was a food and restaurant critic for The Daily News and WNCN-FM radio, died Sunday morning at his home in Bayside, Queens. He was 78 years old. All the above is likely true, but this piece of paper has three recipes, two for stock and one for demi-glaze.

Where was this recipe when I tinkered with making it at home!?

Directions

"Escoffier and other cookbooks detail stock-making methods that take many hours. A very simple way to get a usable stock is merely to throw your left over meats, plus a few vegetables, into a big pot of water and to simmer for 3 or 4 hours. Strain and keep in the fridge. If you do not use the stock within five days, boil it up again adding a few more bits of meat and vegetables. "

Deviled Lobster

 "Mince a lobster. Boil 1 pint of cream or milk and add 1/4 pound of butter, 1 teaspoon mustard, 1/4 teaspoon cayenne, and 1/2 Tablespoon salt. When it boils stir in the yolks of 2 eggs and the lobster and mix together. When cooked, replace in shells and cover with fine bread crumbs and bits of butter. Brown in boiler. "

Kentucky Black Bean Soup

 This recipe seems timely as today was the Kentucky Derby. Go Medina Spirit!

Ingredients

1 pound black beans, soaked overnight

1 pound lean veal

1 lemon, cut in eighths

1/2 teaspoon grated nutmeg

2 Tablespoons salt

2 Tablespoons Worcestershire sauce

5 onions, chopped

3 quarts water

1 veal knuckle of meat

4 whole cloves, stuck in the lemon sections

1/2 teaspoon allspice

1/4 teaspoon black pepper

1 cup sherry

5 Tablespoons butter

hard boiled egg, sliced, as garnish for serving.

Directions

"Cover beans with water and soak overnight. Drain. Put 3 quarts was in soup kettle. Add meat, 2 onions, lemon, drained beans, salt, pepper, Worcestershire and spices. Simmer slowly until beans are mushy, roughly 4 hours. Remove lemon and meat and strain off broth. With potato masher, mash beans to a puree, pounding through strainer. Return puree to stove. Add meat, shredded, and fry with remaining onions in butter, until dark brown. Add to mixtures then let is come to a boil again. Now add sherry. Serve with one slice of lemon and 2 hard boiled slices of egg on each plate.

Bacon, Cabbage, and Apples

 Serves 4

Ingredients

3 bacon slices, cut in 2 inch pieces

1 small head red cabbage, coarsely cut

3 tart apples, cut in small pieces

1/4 cup vinegar mixed with 1/4 cup water 

1 Tablespoon brown sugar

2 whole cloves

salt and pepper

Directions

"Saute bacon briefly. Add chopped cabbage and apple pieces. Stir in bacon drippings for a minute and transfer to a greased casserole dish. Mix and add remaining ingredients. Cover tightly and cook slowly for 1 hour in medium oven. Serve with tossed salad and rye bread."

Butterscotch Pie

 Oh yum!

Ingredients

3 Tablespoons butter

4 Tablespoons flour

2 Tablespoons cornstarch

1/8 teaspoon salt

2 egg yolks  (make a meringue out of the whites)

brown sugar

2 cups milk

1 teaspoon vanilla

pastry shell or pie crust

Directions

"Cream butter. Mix flour, cornstarch, and salt, and work into the butter. Add 2 egg yolks and mix well. Add brown sugar to milk and scald. Pout this over the butter mixture, gradually, stirring and cook continuing to stir until the mixture thickens. Cool and flavor (with vanilla?) and pour into baked pastry shell or pie crust. Cover with meringue made of egg whites"

Brandied Fruit

 " Take equal quantities of ripe and sound fruit (apricots, peaces, or plums) and prick them several times with a fork through to the stones. Put sugar in lined vessel - 1 lb sugar to 1 lb fruit - a pour in a small quantity of water, just enough to be absorbed by the sugar. Place over fire until small transparent bubbles rise to the top. Put mixed fruits into the syrup and simmer gently until they begin to soften. Leave them in the syrup until cold or until the following day. Take out and place on sieve to drain. Boil syrup until somewhat thickened and reduced. When cold mix with an equal quantity of pale brandy. Place fruit in jars or glasses and pout syrup over them and serve."

Stuffed Cabbage

Ingredients

 1 cup leftover meat (ground)

1/2 small onion, chopped

1/2 cup tomatoes

1/2 teaspoon pepper

1/2 diced green pepper

bread crumbs

tomato sauce, heated

Process

 "Mix ingredients. Hollow out center of cabbage and rub with salt. Fill  with mixture. Tie string around cabbage, sprinkle bread crumbs on top. Place in baking pan with 1 cup water. Bake in moderate oven for 45 minutes. Serve with tomato sauce. "

Cheese Soup

 

  I am a turophile  and I can stand behind this!

"Take 1/2 cup flour , 1 cup cream, 2 Tablespoons each of butter and grated Parmesan cheese,  with 1 quart stock. Stir flour , cream, butter, cheese and pepper together in a bowl. Place over hot water and stir until it is a thick paste. Add 2 eggs, mix thoroughly and cook 2 minutes or longer. Let cool. Roll into balls and drop into boiling water and cook 5 minutes. Put in soup plates, pour over stock and serve with Parmesan cheese."

Cassoulet of Fowl

Serves 8

Ingredients

 1 quart pea beans

1/2 teaspoon thyme

6 clies bacon

1 clove garlic, sliced

1/3 cup flour

1 teaspoon salt

dash of pepper

One 4.5 pound fowl, cut

3 onions, sliced

1 teaspoon dry mustard

2 cups hot water

Process

"Pick over, wash, and soak beans over night. Drain, cover with cold water, add thyme, cover and let simmer 1 hour or until nearly soft. Drain. Cut bacon in 1 inch squares and saute lightly. Remove bacon, add garlic to fat. Mix flour, salt and pepper. wipe chicken pieces with damp cloth, dry, and roll in seasoned flour. Brown well on all sides in fat and place in bottom of large casserole. Discard garlic. Saute onions in remaining fat, adding more if necessary. Combine beans, bacon, onions, and mustard and cover chicken with them. Pour hot water into skillet, bring to a boil, and pour over beans. Cover and place in a slow oven (275 degrees) for 6 hours, adding a very little more liquid if necessary, removing the cover for the last half hour of cooking."

 

 

Stuffed Calves Hearts in Claret with Apples

  Ew! Just Ew, David!

Ingredients

2 calves hearts with tubes, fat, membranes, and partitions removed (I just gagged 5 times)

6 Baking apples, peeled and cored

2 cups dry bread

2 cup Claret

2 onions, chopped fine

1/2 celery stalk, chopped fine

1 Tablespoons fat

1 teaspoon sage leaf

1/2 teaspoon marjoram

pinch of thyme

salt and pepper

Process

"Sear hearts. Make a stuffing with dry bread, melted fat, onions, celery, sage, marjoram, thyme, salt and pepper with enough water to make a dough. Stuff heart, place in casserole dish and pack surplus stuffing, if any, around them. Encircle hearts with apples. Pour Claret over all of them. Cover and bake in a medium oven for 1 and 1/2 hours or until the hearts are thoroughly tender."

That was a tough one to get through.

Whole Wheat Hand Bread

 Ingredients

 3 and 3/4 cup whole wheat flour

2 cups white flour

1 Tablespoon salt

1 Tablespoon sugar

1 Tablespoon Spry (Crisco is today's alternative)

Process

"Mix the flours together and work in the Spry, and add the sugar and salt. Moisten with water and form a stiff loaf, setting aside enough flour to roll out very thin. Bake in a quick oven, turning bread while baking to brown evenly. Keep in tin box."

Sweet potato and Orange Casserole

 "Boil 5 sweet potatoes and let them get cold enough the slice thin without breaking. Butter a casserole and start with a layer of sweet potatoes sprinkled with brown sugar, follow with a layer of orange slices with the skin left on. Alternate until you have used up the 5 potatoes and 2 oranges. Make a basting syrup of 1/4 cup strained honey and 1/4 cup orange juice. Pour this over the dishfull and top with fine breadcrumbs mixed with an equal quantity brown sugar. Dot liberally with butter and bake for an hour in moderate oven. Baste with more orange juice and homey if it threatens to burn. "

Vichychoise

Ingredients

 3 medium sized potatoes

4 medium sized leeks

1 medium sized onion

2 Cups warm water

2 teaspoons salt

Process

 "Peel and dice potatoes. Clean and cut leeks into 1 inch cubes. Cut onion into small pieces. Cover all with water and place over medium slow fire in covered stew pan. When it begins to boil, add salt and cook until it is like mush, stirring frequently. Run it through a fine sieve or food mill. Heat 1 cup consomme with 1 cup water and into this stir 2 cups of puree. Add salt and pepper to taste and strain through fine strainer. When cold add 2 and 1/2 cups cream and 3 Tablespoons chopped chives. "

Apple Surprise

 "Peel but not core uniformed size apples. Prepare a rich syrup with equal parts sugar and water and cook 5 minutes. Simmer apples in the syrup until they are transparent. Remove apples from syrup. Add 2 Tablespoons grated orange rind to each cup of syrup. Simmer several minutes and then cool. When ready to serve spoon syrup over chilled apples. Serve with whipped cream to which is added riced cream cheese."

What the heck is riced cream cheese?