. The Boston Cooking School magazine of culinary science and domestic economics . Braised Beef-and-Potato HashRemove gristle and unedible portionsof the meat. Chop the rest fine. Chopalso an equal measure of cold, boiledpotatoes; also, at discretion, vegetablesused in garnishingthe beef. Melt twoor three tablespoon-fuls of butter ordripping from themeat in a hot fry-ing-pan. Put inthe potato, sprinkleit with salt, addmeat broth or to-mato puree, cover,and let heat tothe add the meat,a piece of butter, more salt and pep-per, if desired. Mix thoroughly, pushto one side of the
. The Boston Cooking School magazine of culinary science and domestic economics . Braised Beef-and-Potato HashRemove gristle and unedible portionsof the meat. Chop the rest fine. Chopalso an equal measure of cold, boiledpotatoes; also, at discretion, vegetablesused in garnishingthe beef. Melt twoor three tablespoon-fuls of butter ordripping from themeat in a hot fry-ing-pan. Put inthe potato, sprinkleit with salt, addmeat broth or to-mato puree, cover,and let heat tothe add the meat,a piece of butter, more salt and pep-per, if desired. Mix thoroughly, pushto one side of the pan, cover, and let Supreme of Chicken, PerigueuxSauce Allow one chicken for two the skin from the breast onboth sides, and from the first joint. Supreme of Chicken (next the breast) of the wings. Witha sharp knife cut through the flesh ofthe breast along the breast bone, from Seasonable Recipes 33 7 end to end. Then carefully remove theflesh on each side, leaving attached thefirst bone of the wing. This gives twolarge fillets (pear-shapedpieces of meat), each withthe flesh and bone of part ofwing attached. On theunder side of each fillet is asmaller fillet. Carefully re-move these, and with asharp knife scrape the sinew,running through each, freeof flesh. This sinew, if leftin place, will shrink in cook-ing, and spoil the shape ofthe fillets. Cut two smalltruffles in thin slices, and stamp outrounds from these. Cut one edge ofpart of these in points, and leave theothers plain. Remove the thin skinfrom the top of the small fillets, andmake six or seven slanting incisions ineach. In these press the slices of truf-fle. Trim the large fillets, to removefat. Take out the large sinew, andmake a deep incision in the thin endof each.
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Keywords: ., bookcentury1800, bookdecade1890, booksubjecthomeeco, bookyear1896
