Mock Turtle Fricassee

From Mrs. S. D. Mayer

Cut 2 pounds lean veal into 1/2 -inch slices, then into 1/2-inch squares. Heat 1 tablespoonful butter in frying-pan and brown the meat, a few pieces at a time, adding more butter, if necessary. As fast as browned, transfer them to a saucepan containing 1 cupful of hot strong veal broth. When all are done, cover the saucepan closely, and simmer gently for 1 1/2 hours. In the butter remaining in the pan, brown 1 small onion cut fine and 1 dozen mushrooms cut in quarters; add them to the contents of the saucepan, also some parsley minced, salt, paprika, and a small strip of lemon peel. Put in the frying-pan a large tablespoonful of butter, and 3 tablespoonfuls of flour, stir until well browned, then set aside. When meat is done add the gravy to the flour and butter in frying-pan and stir until smooth and thick; add juice of 1/2 a lemon; strain over the meat; cut the yolks of 3 hard-boiled eggs into quarters; cook 2 minutes longer and serve in ramekins.

Blanquette De Veau

From Mrs. C. H. Woolsey

Two pounds veal cutlet, 1/2 pound sausages, 2 onions, 1 bunch of herbs, bay leaf, 8 peppercorns, 3 cloves, salt. Cut the veal into small pieces, add onions, herbs, peppercorns, etc., cover with water and cook steadily for 2 hours. Remove skin from sausages, flour hands and make up the meat into small balls, throw into boiling water and cook about 10 minutes. For the sauce, take 1 pint of the stock, add it to 2 ounces of butter and 2 ounces of flour; stir till boiling, then add gradually the yolk of an egg (which has been mixed with 1/2 a tablespoonful of lemon juice), a tablespoonful of cream, and pepper and salt to taste. Stir until thick, strain and pour over meat.

Curried Mutton

From Mrs. C. F. Aked

1/2 pound of mutton, 1/2 tablespoonful lemon juice, a dessertspoonful of curry powder, a small onion, gill and a half of cold water, 1 tablespoonful of milk and a little salt and pepper, 1/2 pound rice and 1/2 ounce of butter. Chop the onion finely, then melt in a saucepan the butter, and when the steam rises from it put in the onion and brown it nicely; then pour it out of the pan and strain it; then pour the liquid back into the pan and add the mutton which has previously been cut into several pieces, and when browned sprinkle over the curry powder; then add by degrees the cold water, salt, and pepper; stir till it boils, then add the onion which has already been partly cooked, draw the pan on one side and allow it to simmer slowly for l 1/2 hours. Wash the rice, then plunge it into a pan of boiling water, add a little salt and boil quickly for 15 minutes. When the mixture in the other pan is done, add to it the milk and lemon juice, then take it from the fire. Strain the rice and put it round a flat dish and place in the center of it the curry. Mushrooms added to the above improves the flavor.

Hamburg Entree

From Mrs. J, H. Barnard

One-half pound Hamburg fried in olive oil. Three cups cooked spaghetti, 15 cents worth of dried mushrooms soaked in boiling water 15 minutes and chopped fine. One clove of garlic, 1 can tomatoes with peppers, a very little clove and allspice, little salt. Serve on toast or plain.