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A SELECTION OF OLD WORLD RECIPES FOR NOVEMBER
An old-fashioned recipe for every day in the year
NOVEMBER.
1. - Swiss Fried Sweetbreads.
Blanch the sweetbreads and sprinkle with salt and pepper; then cut into
thin slices. Dip in beaten egg and roll in grated Swiss cheese and fine
bread-crumbs and fry in a little hot butter to a golden brown. Serve hot,
garnished with parsley.
2. - Japanese Chicken.
Cut 2 spring chickens into pieces at the joints; season with salt,
ginger, pepper and curry-powder and let fry in hot olive-oil until brown.
Remove the chicken; add 1/4 cup of chopped leeks, 1/2 pint of Japanese
sauce, 1/2 cup of chrysanthemum flowers, 2 chopped red peppers, some
bamboo sprouts shaved thin and 1/2 cup of water. Cover and let cook ten
minutes. Add the chicken to the sauce with 1 cup of cocoanut juice. Let
all simmer until the chicken is tender. Serve on a platter with a border
of cooked rice and garnish with fried parsley.
3. - Hindu Venison.
Cook some venison, well seasoned, until tender and slice thin. Peel and
slice 2 apples and 1 Spanish onion; season and fry until a light brown.
Add 1 cooked carrot sliced thin, some savory herbs, and 1 cup of mutton
broth; cover and let cook fifteen minutes. Then mix 1/2 ounce of butter
with 1/2 tablespoonful of curry-powder and 1 tablespoonful of
lemon-juice; add to the sauce with the sliced venison; cover and let
simmer ten minutes; then add 1 tablespoonful of currant jelly. Let get
very hot and serve, garnished with fried croutons and sliced lemon.
4. - Spanish Tongue.
Boil a beef tongue until tender; take off the outer skin. Then rub with
butter and the beaten yolk of an egg; put in a baking-dish. Add 1/2 cup
of the water in which the tongue was cooked, 1/2 glass of wine and 1/2
can of mushrooms. Sprinkle with salt and pepper and let bake until brown.
Serve garnished with the mushrooms.
5. - English Pigeon Pie.
Clean and season some young pigeons. Stuff each with chopped oysters and
bits of butter and let stew until tender with 1 onion, 2 sprigs of
parsley and 1 bay-leaf. Then line a deep pie-dish with a rich paste; let
bake and fill with the stuffed pigeons. Add the sauce; cover with the
paste and let bake until brown. Serve hot.
6. - Hungarian Stuffed Goose Neck.
Remove the skin from the neck of a fat goose and stuff with some soaked
bread, fried with 1 small chopped onion in a tablespoonful of
goose-dripping. Add chopped parsley, salt, paprica and ginger and mix
with 1 egg. Lay in a baking-pan with a little hot water and bake until
brown. Serve hot with red cabbage cooked with wine.
7. - Swedish Cabbage.
Shred a cabbage very thin; sprinkle with salt and cook in as little water
as possible until tender. Then add some milk and let boil. Add a
tablespoonful of butter mixed with flour, some mace and white pepper to
taste. Let boil up and serve hot.
8. - Spanish Fried Fish.
Season and slice red fish; roll in flour and fry until brown. Then heat 1
tablespoonful of butter; add 1 chopped onion and 1 cup of tomatoes; let
fry; add 1 tablespoonful of flour and 1 cup of water; also some parsley,
salt, pepper and 1 bay-leaf chopped fine. Let all cook; then add the
slices of fried fish. Let all get very hot and serve with boiled rice.
9. - German Spiced Rabbit.
Clean and cut the rabbit into pieces; sprinkle with salt, ginger, black
pepper and paprica and pour over some vinegar. Heat 1 tablespoonful of
dripping; add the slices of rabbit and 1 sliced onion, 2 bay-leaves, a
few peppercorns, 2 sprigs of parsley, thyme and a little mace. Cover with
hot water and let stew slowly until tender. Thicken the sauce with butter
mixed with flour. Let cook and serve hot with apple compote.
10. - English Layer Cake.
Bake 3 layers of sponge-cake; then mix some jelly with wine and spread
between the layers and over the top and sides. Cover with a rich
chocolate icing, flavored with vanilla.
11. - Dutch Rice Pudding.
Mix 1 cup of rice in 2 cups of milk; add 1 tablespoonful of butter, the
yolks of 4 eggs, the juice of 1/2 lemon, 1 cup of sugar and nutmeg to
taste, 1/2 cup of chopped raisins, 1/2 cup of nuts and the whites of the
eggs beaten to a stiff froth. Bake in a well-buttered pudding-dish until
done. Serve cold.
12. - Polish Poached Eggs.
Boil 1/2 cup of vinegar with one cup of water and break in fresh eggs one
at a time and poach them. Remove to a platter; sprinkle with salt and
pepper. Then add 1 tablespoonful of butter and 1 tablespoonful of sugar
to the sauce; let boil up and pour over the eggs. Serve on buttered toast.
13. - Belgian Sweet Potato Purée.
Boil 4 sweet potatoes until soft. Mash until smooth with 1 tablespoonful
of butter, 2 beaten eggs, 1 tablespoonful of brown sugar, 1/4 teaspoonful
of cinnamon and 1/4 cup of milk. Beat well. Put in a buttered
pudding-dish; pour over some melted butter; let bake until brown. Serve
hot with broiled steak.
14. - Spanish Codfish.
Parboil 1 cup of shredded codfish; heat 2 tablespoonfuls of butter; add 1
chopped onion and 2 cups of tomatoes; let fry. Add 1 tablespoonful of
flour; stir until thickened. Then add 1 cup of water, pepper and chopped
parsley; let boil well; add the codfish. Let simmer one-half hour. Serve
on buttered toast.
15. - Halibut a la Toulonaise.
Slice the fish; season highly with salt, pepper, cloves, lemon-juice and
parsley. Then roll in flour and fry in hot olive-oil until brown. Garnish
with lemon slices and parsley. Serve with a lettuce salad with French
dressing.
16. - Jewish Stewed Goose.
Clean and cut a fat goose into pieces; season with salt, pepper and
ginger. Put in a stew-pan with 1 sliced onion, 2 cloves of garlic, 1
bay-leaf, thyme and a few peppercorns; add the juice of a lemon. Cover
with hot water and let cook until tender. Thicken with flour and serve
hot with apple-sauce.
17. - Polish Rice Pudding.
Heat 1 quart of milk; add 1 cup of boiled rice, 3 ounces of seeded
raisins and 2 ounces of currants. Let cook ten minutes. Then add the
grated peel of a lemon, 1/4 of a grated nutmeg and the yolks of 6 eggs
well beaten with 1 cup of sugar. Mix thoroughly and pour into a
well-buttered pudding-dish; let bake until done. Then beat the whites to
a stiff froth with 3 tablespoonfuls of pulverized sugar; flavor with
vanilla. Spread on the pudding and let brown slightly in a hot oven.
Serve with lemon sauce.
18. - Vienna Dumplings.
Mix 2 eggs and 1/2 cup of water, a pinch of salt and enough flour to make
a stiff batter. Then drop by the tablespoonful into boiling salted water
until they rise to the surface. Remove to a platter and fry some onions
in hot butter. Sprinkle with salt and pepper and pour over the dumplings.
19. - Bavarian Sauerkraut.
Cook 2 pounds of fresh pork; season with salt and pepper; add 2
bay-leaves and a few cloves. When half done, add 1 quart of sauerkraut
and let cook one hour. Add 1 cup of wine and 1 tablespoonful of brown
sugar. Let all cook until tender. Serve with potato dumplings.
20. - Chicken Croquettes a la Reine.
Chop cold cooked chicken with some mushrooms, parsley and thyme and
season with salt, black pepper and cayenne. Add a tablespoonful of butter
and 2 well-beaten eggs. Then form into croquettes. Dip in beaten egg and
fine bread-crumbs and fry in deep hot lard to a golden brown. Make a
cream sauce and serve with the croquettes. Garnish with parsley.
21. - Jewish Goose Greeben.
Cut all the fat from the goose into small pieces and cook in a skillet
with 1 cup of cold water. Let cook uncovered until the water has
evaporated; then fry until brown. Sprinkle with salt and serve hot.
22. - French Venison Pie.
Cut venison in very small pieces and stew, highly seasoned, until tender.
Line a deep pie-dish with a rich pie-paste and bake. Then fill with the
venison. Add a glass of port wine, a pinch of cloves and mace to the
sauce and bits of butter rolled in flour. Pour the sauce over the venison
and cover with the paste. Rub the top with a beaten egg and let bake
until done.
23. - Belgian Broiled Quail.
Select fat quails. Rub with salt, pepper and butter and tie a very thin
strip of bacon around the body of each quail. Place on a broiler over a
slow fire; let broil twenty minutes until done. Remove the bacon. Have
ready buttered toast. Place the birds on the toast, pour over some melted
butter, chopped parsley and lemon-juice. Serve hot.
24. - Vienna Roast Beef.
Season a rib-roast of beef with salt, pepper and ginger and rub with
vinegar. Put in the dripping-pan with 1 sliced onion, 2 cloves of garlic,
2 carrots, 2 stalks of celery cut fine, 1 bay-leaf and a few cloves and
peppercorns. Pour over 1 cup of stock and dredge with flour. Let bake in
a quick oven; allow fifteen minutes to the pound. Serve with potato
dumplings.
25. - Oysters a la Toulonaise.
Drain large oysters; sprinkle with salt and pepper. Try out a few slices
of bacon in a frying-pan; remove the bacon. Roll the oysters in fine
bread-crumbs and sauté until brown on both sides. Place on hot buttered
toast; sprinkle with lemon-juice and garnish with olives.
26. - Chicken a la Bechamel.
Clean and season a fat hen. Put a few slices of chopped bacon in a
saucepan; let get hot. Add the chicken with 1 carrot, 1 onion, 2 stalks
of celery chopped fine, 1 herb bouquet, 1 bay leaf, a few cloves and
allspice and 2 blades of mace, 2 sprigs of parsley and 1 cup of hot
water. Let all stew until tender; then add some chopped mushrooms and
pour over all 1 cup of hot rich cream.
27. - Milanese Vegetable Soup.
Cut bacon and ham into small pieces; put in a saucepan with 1
tablespoonful of hot butter. Add all kinds of vegetables, cut into very
small pieces and let fry a few minutes. Then fill the pan with 1 quart of
beef stock; let all cook slowly for half an hour; add some boiled rice
and 1 cup of tomato-sauce and cook until done. Serve hot.
28. - Swedish Salad.
Cut cold cooked fish into small pieces and mix with chopped hard-boiled
eggs, a few sliced olives, capers and gherkins. Sprinkle with salt and
pepper. Line the salad bowl with crisp lettuce leaves; add the salad and
cover with a mayonnaise dressing. Garnish with aspic, cut into dice
pieces and serve cold.
29. - Oriental Rabbit Pie.
Clean and cut a rabbit into small pieces and let stew, well seasoned with
salt and pepper and cayenne. Add 2 chopped cloves of garlic, 1 chopped
green pepper, 1 Spanish onion sliced thin and 2 sliced tomatoes, a pinch
of cloves and allspice. Then line a pie-dish with a puff paste; let bake
and fill with the rabbit; add 2 chopped hard-boiled eggs and sprinkle
with curry-powder. Cover with the paste; brush the top with a beaten egg
and let bake until brown. Serve hot.
30. - Spanish Baked Fish.
Season a pike; put in a baking-pan. Pour over two ounces of melted butter
and 1 pint of sour cream; then let bake in a hot oven for twenty minutes.
Sprinkle with bread-crumbs and grated cheese and let brown on top. Serve
hot. Garnish with parsley.
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