Made-Over Dishes
Rorer, S. T. (Sarah Tyson Heston), 1849-1937
English
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MADE-OVER DISHES
BY MRS. S. T. RORER
Author of Mrs. Rorer's New Cook Book, Philadelphia Cook Book, Bread and
Bread-Making, and other Valuable Works on Cookery.
Revised and Enlarged Edition
CONTENTS
Preface
Stock
Cooked Fish
Meat
Beef--Uncooked
Beef--Cooked
Mutton--Uncooked
Mutton--Cooked
Chicken--Uncooked
Chicken--Cooked
Game
Bread
Eggs
Potatoes
Cold Boiled
Cheese
Sauces
Salads
Cereals
Vegetables
Fruits
Sour Milk and Cream
PREFACE
Wise forethought, which means economy, stands as the first of domestic
duties. Poverty in no way affects skill in the preparation of food. The
object of cooking is to draw out the proper flavor of each individual
ingredient used in the preparation of a dish, and render it more easy of
digestion. Admirable flavorings are given by the little leftovers of
vegetables that too often find their way into the garbage bucket.
Economical marketing does not mean the purchase of inferior articles at a
cheap price, but of a small quantity of the best materials found in the
market; these materials to be wisely and economically used. Small quantity
and no waste, just enough and not a piece too much, is a good rule to
remember. In roasts and steaks, however, there will be, in spite of
careful buying, bits left over, that, if economically used, may be
converted into palatable, sightly and wholesome dishes for the next day's
lunch or supper.
Never purchase the so-called tender meat for stews, Hamburg steaks or
soups; nor should you purchase a round or shoulder steak for broiling, nor
an old chicken for roasting. Select a fowl for a fricassee, a chicken for
roasting, and a so-called spring chicken for broiling. Each has its own
individual price and place.
Save for stock, every bone, whether beef, mutton, poultry or game, as well
as all the juices that are left in the meat carving dishes on the table,
and the water in which meats are boiled and in which certain vegetables
are boiled. Into this storehouse--for such a stock pot is--will go also
the tough ends from the rib roasts, which would become tasteless and dry
if roasted; the bits that are taken from the French chops; the bone that
is left on the plate from the sirloin steak; and every piece of the
carcass left on the general carving plate of all sorts of game and
poultry. After the meat has been taken from the roast, these bones will
also be used.
STOCK
In all good cooking there is a constant demand for a half pint or a pint
of stock. Brown sauce and tomato sauce, in fact, all meat sauces, are
decidedly better made from stock than water, and as it comes to every
household without the additional cost of a penny, there is no excuse
whatever for being without it. Save the bones collected on Saturday,
Sunday and Monday. Chicken and veal bones may be kept together; beef,
mutton and ham in another lot; one makes a white stock, the other brown.
If the quantity is small, put them all together. Crack the bones, put them
in the bottom of a large soup kettle, cover with cold water, bring slowly
to boiling point and skim. Push the kettle to the back part of the stove,
where the stock may simmer for at least three hours, then add an onion
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