|
Classic
Cook Books
< last page | next page >
page 28
your sauce and let the whole simmer together for half an hour. Do not turn your
fish, so you may not break the pieces. Cover your pot half way, as you do for a
soup, and serve hot.--JOSEPHINE NICAUD, New Orleans.
"MONICA'S" WAY TO COOK FISH
There are stock fish sometimes called tautog, Monica cooks them thus: Put the
fish into a pan with a little butter. Let them fry until pretty nearly cooked,
then put in a little wine, pepper and salt, and let them stew. Use no water A
little more wine, pepper and salt to make a good gravy--so says "Monica."
POTATO BALLS
Pare and boil dry some potatoes. Then put them into a hot pan and mash with a
lump of butter, salt and pepper. Beat this well, and make into small flat cakes.
Dip them into egg and sprinkle with bread crumbs. Fry a nice brown.
PARTRIDGE A LA "UNCLE JOHN"
Take six or eight partridges, or small quails, brown them in a small pan with
lard and a light sprinkling of flour. Add three tablespoonfuls of raw tomatoes,
half a cupful of meat juice, onion, salt and pepper. Let them simmer an hour,
covered. Baste them from time to time with the gravy. Serve with hot rice."UNCLE
JOHN,"
Chef for Mr. Le Garee, of South Carolina.
STUFFINGS FOR TURKEYS AND DUCKS
Wild turkeys should be stuffed with corn bread, pecan nuts and truffles. Take a
piece of corn bread left over
< last page | next page >
Classic
Cook Books
|
