Methods of canning fruits and vegetables by hot air and steam, and berries by the compounding of syrups and the crystallizing and candying of fruits by Blits H. I

Author:Blits, H. I
Language: eng
Format: epub, pdf
Publisher: [New York?]

pepper; let all simmer for thirty minutes. Serve hot. It is improved by putting in a few oysters just before taking up.

To Fry Beef Liver. —Put the liver in a pan and pour boiling water over it, then take it out, peel the edges off, roll in flour, and fry in butter. Sprinkle a little salt over it.

FROM FRENCH AND ITALIAN CHEFS.

The sauces mentioned will be found in Fish and Meat Sauces, pages 199-212. As garlic and leeks are disliked by Americans, we have omitted same in all foreign dishes.

Stewed Beef a la Francaise. —Prepare two pounds of small square cuts of beef, brown them with two onions cut in square pieces, adding two tablespoonfuls of flour, cooking for six minutes. Stir well and add one quart of white broth and one gill of tomato sauce. Put in also one pint of raw potatoes cut in quarters, and let cook thoroughly for twenty-five minutes, with a bouquet of herbs, a good pinch of salt and half a pinch of pepper, also one crushed garlic; then serve. You can use onion instead of garlic if preferred.

Tripe a la Mode. —Take one raw double tripe, one ox foot, three calf s feet, all well washed and cleansed several times in fresh water, cutting them in pieces two inches long by one square. Have an earthen pot or a saucepan, put pieces of feet at the bottom, cover over with tripe, then a layer of sliced carrots and onions, and continue the same until the vessel is full, carefully seasoning each layer. Tie in a cloth a sprig of thyme, two bay leaves, twelve whole peppers and six cloves; put this in the middle of the pot, add a bottle of cider or white wine, and a little brandy; lay on the top the stalks of some green leeks, parsley roots, and cabbage leaves; cover and fasten it down

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