The Boston Cooking School magazine of culinary science and domestic economics . kingdish with tomato sauce in a bowl. Tomato Sauce Simmer two cups of tomatoes, twotablespoonfuls of chopped ham, one table-spoonful of chopped onion, two branchesparsley, one-fourth a cup of dried mush-rooms, soaked in cold water to cover, andthree slices of carrot half an hour, thenpress through a sieve. Melt one-fourtha cup of clarified butter; add one-fourth stir until boiling, then add half a tea-spoonful of salt and one-fourth a tea-spoonful of pepper. Tenderloin Hearts, Newport, withSpaghetti Pass through a
The Boston Cooking School magazine of culinary science and domestic economics . kingdish with tomato sauce in a bowl. Tomato Sauce Simmer two cups of tomatoes, twotablespoonfuls of chopped ham, one table-spoonful of chopped onion, two branchesparsley, one-fourth a cup of dried mush-rooms, soaked in cold water to cover, andthree slices of carrot half an hour, thenpress through a sieve. Melt one-fourtha cup of clarified butter; add one-fourth stir until boiling, then add half a tea-spoonful of salt and one-fourth a tea-spoonful of pepper. Tenderloin Hearts, Newport, withSpaghetti Pass through a food chopper, together,one pound of beef tenderloin, half apound of veal steak, half a cup of cookedham and three-fourths a cup of beefmarrow; add one , ofbrandy and sherry, one teaspoonful ofsalt and half a teaspoonful of blackpepper; mix all together very thoroughly,then gradually beat in half a cup of richcream. Divide the mixture into eightor ten portions, roll each into a compactball, then flatten and press with thefingers into heart-shapes. Cover with. SPINACH SALAD 534 THE BOSTON COOKING-SCHOOL MAGAZINE beaten egg diluted with milk and thenwith soft, sifted bread crumbs. Sautein clarified butter or olive oil, first onone side and then on the other, untilwell-browned. Serve on a bed of spag-hetti. .- ^ - Spaghetti for Tenderloin Hearts Cook a cup of spaghetti in rapidlyboiling, salted water until done; rinse incold water and drain. Melt three table-spoonfuls of butter; in it cook one cupof fresh mushroom caps; add three table-spoonfuls of flour and half a teaspoonfulof salt and stir and cook until absorbed;add one cup of brown stock and halfa cup of tomato puree and stir untilboiling; add half a cup of grated Par- cut in pieces and seeds discarded) andlet simmer until the onion is tender;add the meat, of which there should beabout three cups, and let become veryhot over hot water. About one tea-spoonful of salt will be needed. Servein individual white-li
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Keywords: ., bookcentury1800, bookdecade1890, booksubjecthomeeco, bookyear1896
