. The Boston Cooking School magazine of culinary science and domestic economics . Tournedos of Beef, Modern Style a strip of cotton. Set these on therack in a dripping-pan, lay a slice ofbacon over each, and put a little stockin the pan. Cover closely, and cookhalf an hour. Turn the sweetbreads,baste thoroughly, cover, and cookabout ten minutes, then baste with but-ter, dredge with flour, and let up the sweetbreads, thicken thebroth with flour mixed with cold water,season as needed, and serve in a dishapart. Surround the sweetbreads withpeas, buttered and seasoned with pa-prika, sal
. The Boston Cooking School magazine of culinary science and domestic economics . Tournedos of Beef, Modern Style a strip of cotton. Set these on therack in a dripping-pan, lay a slice ofbacon over each, and put a little stockin the pan. Cover closely, and cookhalf an hour. Turn the sweetbreads,baste thoroughly, cover, and cookabout ten minutes, then baste with but-ter, dredge with flour, and let up the sweetbreads, thicken thebroth with flour mixed with cold water,season as needed, and serve in a dishapart. Surround the sweetbreads withpeas, buttered and seasoned with pa-prika, salt, and butter. The sweet-breads may be cooked in a (fillet) of beef. Trim these to rounds ofuniform size, and let broil about fiveminutes, leaving them slightly rarecooked. Have ready asmany cooked, small ba-nanas, or halves of ba-nanas, as slices of prepare the bananas,tear down a strip of skin,then loosen the pulp, re-move the coarse threads,and return the pulp to theskin. Set the bananas ina dish in the oven to cookuntil the skin is blackenedand the pulp is soft. Dis-pose the bananas on therounds of beef. Pour overa cup and a half of poivrade sauce, towhich have been added one-half a cupof cooked sultana raisins and three orfour tablespoonfuls, each, of currantjelly and Madeira wine. Poivrade SauceCut an ounce of fat salt pork or bacon,two slices of onion, and a piece of carrotinto tiny bits. Put these into a sauce-pan with one-fourth a bay leaf, a dozenpeppercorns, and a sprig of cook until lightly browned. Thendrain off the fat and add one-fourth acup of vinegar, and let stand until re-duced one-half. Inthe me
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Keywords: ., bookcentury1800, bookdecade1890, booksubjecthomeeco, bookyear1896
