JUST FOR FUN
DAILY POST MAY 20th: JUST FOR FUN
Recipes from Recipes of Quality, by Christian Heurich Brewing Co, Washington, DC
CRAB MEAT CHOPS.
2 cupfuls crab meat, boiled and picked,
2 cup thick white sauce,
1 teaspoon chopped parsley,
¼ teaspoon chopped onion,
½ teaspoon salt,
Cayenne pepper.
Make thick white sauce, mix with the rest of the ingredients. Cook all together and cool. Make 8 separate heaps of this and let stand an hour. Take each heap and form into a chop shape, dip in beaten egg, dredge in cracker dust and fry in hot, deep fat. Serve with hot Tartare sauce, or Hollandaise sauce.
FROG LEGS A LA NEWBURG.
2 tablespoons butter,
1/2 cup Madeira,
Salt and cayenne pepper.
Boil three minutes. Add one-half pint cream and three yolks, slightly beaten. Cook two minutes, stirring constantly and pour over the frogs legs.
Note – Frog legs are nice dipped in egg and cracker crumbs and fried a golden brown in hot fat.
DRESSED MEAT.
A cheap, nourishing, delicious, and easily digested meat for luncheon or tea is made by boiling a “shank-bone” of veal, one of beef, and one of mutton together until the meat will fall from the bone. Carefully remove all bone and gristle, chop fine, or put through meat cutter. Season to taste; sage and savory may be added if desired. Place half the mixture in a bread tin, have ready five or six hard boiled eggs, cut each end from them so they can be place closed, end for [sic] end, in a row on the meat in the center of tin. Then add the balance of the meat, press closely, and set away until firm. Slice in half of egg in the center, garnish with parsley. This never fails to be an attractive dish and once made well is in constant demand. The stock can be used for soup.
WELSH RAREBIT.
Mix together in the chafing dish one wine-glassful of ale, one teaspoonful of Worcestershire sauce, one-half teaspoonful of English mustard. Then add one-half a pound of cheese cut fine, season with salt, black and cayenne pepper. When the liquid gets boiling hot and the cheese begins to melt stir it up vigorously with a spoon so it will become very smooth, let it come to a boil, stirring it all the time. Then pour it over some toasted bread, plain or buttered. Crackers can be substituted if no toast is on hand. If the rarebit is wanted short (not stringy), the yolk of an egg can be added at the last moment. Serve with crackers.
GOLDEN BUCK.
Prepare the Welsh rarebit as before, pour it over three thick slices of toast and put a poached or dropped egg on top of each piece.
YORKSHIRE BUCK.
Prepare the rarebit the same was as Golden Buck, adding two slices of broiled or fried bacon, one on each side of the poached eggs.
