Good Things to Eat, as Suggested by Rufus. Rufus Estes
SHEEP'S KIDNEYS—To broil sheep's kidneys cut them open, put them on small skewers. Season with salt and pepper and broil. When done serve with shallot or maitre d'hotel sauce.
BRUNSWICK STEW—Cut up one chicken, preferably a good fat hen, cover with cold water, season with salt and pepper, and cook slowly until about half done. Add six ears of green corn, splitting through the kernels, one pint butter beans and six large tomatoes chopped fine. A little onion may be added if desired. Cook until the vegetables are thoroughly done, but very slowly, so as to avoid burning. Add strips of pastry for dumplings and cook five minutes. Fresh pork can be used in place of the chicken and canned vegetables instead of the fresh.
CALVES' TONGUES—Wash and put into a saucepan with half a dozen slices of carrot, an onion sliced, five cloves, a teaspoon of whole peppercorns, and half a level tablespoon of salt. Cover with boiling water and simmer until tender. Drain and cool a little, then take off the skin. Drop back into the hot liquid to reheat. Serve with a sauce. Melt one-quarter cup of butter, add three slightly rounding tablespoons of flour, stir and cook until browned, add two cups of broth, brown stock of rich gravy melted in hot water, one-half level teaspoon of salt, the same of paprika, a saltspoon of allspice, one tablespoon of vinegar, a few grains of cayenne, and half a tablespoon of capers. Pour over the tongues and serve.
CORNED BEEF HASH—To two cups of chopped cold corned beef, add two cups of chopped cold boiled potatoes. Heat three tablespoons of bacon fat in a frying pan and add the meat and potato, add pepper and salt, if necessary, and moisten with water. Cook slowly until a nice brown underneath. Roll from the pan on to a hot platter. Garnish with parsley and serve with pickled beets.
ENGLISH POT ROAST—Cut one pound of cold roast into two-inch pieces, slice four good sized potatoes thin, also one onion, into a deep dish, put a layer of the beef, one of potatoes, one of onions, salt and pepper, another layer of meat, potatoes and onions, season again, add one cup gravy, and over all put a thick layer of potatoes. Bake three hours—the longer and slower the better.
FRANKFORT SAUSAGE—For this use any part of the pig, but equal quantities of lean and fat. Mince fine, season with ground coriander seed, salt, pepper, and a small quantity of nutmeg. Have ready skins, well cleaned and soaked in cold water for several hours, fill with the seasoned meat, secure the ends and hang in a cool, dry place until needed.
FRIED HAM—Cut off a thick slice of ham. Place in a saucepan over the fire, with sufficient water to cover and let come to a boil. Pour off the water, and fry the ham slowly until it is brown on both sides. Season with pepper and serve. Eggs are usually served with fried ham. They may be fried in the same pan or separately, in sufficient grease to prevent burning. Season with salt and pepper, place around the ham.
HAM AND CHICKEN PIE—Trim off the skin of some cold chicken and cut the meat into small pieces. Mix with an equal quantity of finely chopped lean ham and a small lot of chopped shallot. Season with salt, pepper and pounded mace, moisten with a few tablespoonfuls of white stock. Butter a pie dish, line the edges with puff paste and put in the mixture, placing puff paste over the top. Trim it around the edges, moisten and press together, cut a small hole in the top, and bake in a moderate oven. When cooked, pour a small quantity of hot cream through the hole in the top of the pie, and serve.
HAM CROQUETTES—Chop very fine one-fourth of a pound of ham; mix with it an equal quantity of boiled and mashed potatoes, two hard boiled eggs chopped, one tablespoonful chopped parsley. Season to taste. Then stir in the yolk of an egg. Flour the hands and shape the mixture into small balls. Fry in deep fat. Place on a dish, garnish with parsley and serve.
HASH WITH DROPPED EGGS—Mince or grind cold cooked meat and add two-thirds as much cold chopped vegetables. The best proportions of vegetables are half potato and one-quarter each of beets and carrots. Put a little gravy stock or hot water with butter melted in it, into a saucepan, turn in the meat and vegetables and heat, stirring all the time. Season with salt, pepper, and a little onion juice if liked. Turn into a buttered baking dish, smooth over, and set in the oven to brown. Take up and press little depressions in the top, and drop an egg into each. Set back into the oven until the egg is set, but not cooked hard. Serve in the same dish.
LAMB CHOPS EN CASSEROLE—Trim off the superfluous fat from the chops, and place them in a casserole with a medium sized onion, sliced and separated into rings. Cover each layer of chops with the onion rings, then add a pint of boiling water. Cover and cook for one hour and one-half in a moderate oven. Add salt and pepper and some sliced carrot, and cook until the carrot is tender. Remove the chops to a hot platter and pour over them the gravy which may be thickened, then garnish with the carrot.
LAMB CURRY—Cut the meat into small pieces, (and the inferior portions, such as the neck can be utilized in a curry), roll in flour and fry in hot olive oil, pork fat, or butter, until a rich brown. Mince or slice an onion and fry in the same way. Then put into a saucepan, cover with boiling water, and simmer until the bones and gristly pieces will slip out. When the meat is sufficiently tender add a cupful each strained tomato and rice, then a powder. Cook ten minutes longer and serve.
MEAT PIE—Chop fine, enough of cold roast beef to make two cupfuls, also one small onion, pare as many potatoes as desired and boil, mash and cream as for mashed potatoes. Drain a cupful of tomato liquid free from seeds, stir meat, onion and tomato juice together, put in a deep dish, spread potatoes over the top and bake in a hot oven.
MINCED MUTTON—Mince the meat from a cold roast of mutton, put into a saucepan. Make a roux, moisten with a little stock and season with salt and pepper, adding butter and some gherkins. Put the minced meat into the sauce and let it cook without boiling. Serve with thin slices of bread around the plate.
PIG'S EARS, LYONNAISE—Singe off all the hair from pig's ears, scrape and wash well and cut lengthwise into strips. Place them in a saucepan with a little stock, add a small quantity of flour, a few slices of onion fried, salt and pepper to taste. Place the pan over a slow fire and simmer until the ears are thoroughly cooked. Arrange on a dish, add a little lemon juice to the liquor and pour over the ears. Serve with a garnish of fried bread.
PORK CUTLETS AND ANCHOVY SAUCE—Broil on a well greased gridiron, over the fire, nicely cut and trimmed cutlets of pork. Place frills on the bones of the cutlets. Serve very hot with Anchovy Sauce.
RAGOUT OF COOKED MEAT—Cut one pint of cold meat into half-inch dice, removing the fat, bone and gristle. Put the meat into a stew pan, cover with boiling water and simmer slowly two or three hours or until very tender. Then add half a can of mushrooms cut fine, two tablespoons of lemon juice and salt and pepper to taste. Wet one tablespoonful of cornstarch to a smooth paste with a little cold water and stir into the boiling liquor, add a teaspoon of caramel if not brown enough. Cook ten minutes and serve plain or in a border of mashed potatoes. The seasoning may be varied by using one teaspoon of curry powder, a few grains of cayenne or half a tumbler of currant jelly and salt to taste.
RICE AND BEEF CROQUETTES—To use up cold meat economically combine two cups of chopped beef or mutton with two cups of freshly boiled rice. Season well with salt, pepper, onion juice, a large teaspoon of minced parsley, and a teaspoon of lemon juice. Pack on a large plate and set away to cool. After the mixture is cold, shape into croquettes, dip into beaten egg, roll in fine crumbs and fry in smoking hot fat.
ROLLED RIB ROAST—Have the backbone and ribs removed and utilize them for making a stew for lunch. Tie the meat into a round shape and sprinkle it with salt and pepper, then dredge with flour and place in a dripping pan. Have the oven hot when the meat is first put into it, in order that it may be seared over quickly to prevent the juices from escaping. Then reduce the heat and baste with the fat in the pan. When done place on a hot platter and surround with riced potato.
SHEEP'S BRAINS, WITH SMALL ONIONS—Take sheep's brains. Soak in lukewarm water and blanch. Stew with thin slices of bacon, a little white wine, parsley, shallots, cloves, small onions, salt and pepper.