Joe Tildens Recipes for Epicures | Page 9

and pepper, and serve with any good sauce.
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Salmi of Duck with Olives
Roast for eight minutes two sprig tail ducks, take out and cut the meat
from the bones. Break up the bones. Cover with water in a saucepan
and cook with a dozen cloves, one onion and some chopped celery, to
make a gravy. When done strain it off. To this gravy add the meat, two
ounces of butter, salt, pepper, cayenne, one-half head of celery, cut in
strips, one teaspoonful of currant jelly and one dozen stoned olives.
Cook gently ten minutes, stirring it well until smooth. Add a piece of
butter rolled in brown flour. Stew five minutes and serve very hot.
* * * * *
Stewed Squabs
Make a stuffing of the livers and hearts of six birds chopped fine, with
a little butter, chopped pork, the yolk of an egg, salt, cayenne and a
little lemon. Stuff the squabs with the above. Put them in a stew pan
and cover with stock and stew one-half hour. Take out the birds, add
salt, cayenne, three tablespoonfuls of mushroom catsup, one
tablespoonful Worcestershire sauce, one tablespoonful of lime juice, a
large glass of port or sherry, and two ounces of butter, mixed with three
tablespoonfuls of browned flour.
Return the birds to the sauce for ten minutes. Fry some thick slices of
bread, place a bird on each and pour the sauce over them.

MEATS
[Illustration]
Yorkshire Steaks
Fry in butter several small tenderloin steaks, with two onions sliced and
one cucumber sliced. When well browned add a pint of stock, salt,
pepper and cayenne and one teaspoonful of made mustard. Simmer an
hour or longer.
* * * * *
Filet of Beef a la Rossini
Braise a larded filet of beef with what vegetables are in season. Put in a
saucepan and moisten while cooking with a bottle of good claret or

sherry. When done garnish the meat with macaroni prepared as follows:
Boil one-half pound of macaroni, cut into three-inch lengths and put in
a saucepan with some sliced mushrooms, one-half pint of good stock,
three ounces of grated Parmesan cheese, and a pat of butter. Season
with salt and pepper. Toss over the fire until well mixed and serve
around the beef. Strain the vegetables out of the gravy and pour over
the beef.
* * * * *
Yorkshire Pudding
This is to be served with roast beef, and it should be baked in the pan of
drippings in which the beef has cooked. Mix a cup of flour with a cup
of milk, salt and one egg beaten. Bake quickly and serve at once.
* * * * *
Cold Roast Beef Stewed
Cut the remains of a cold roast into pieces, flour the pieces and fry in
butter until brown. Then put them into a saucepan with a cup of stock, a
glass of port, salt, pepper and cayenne. Simmer five minutes and add
one tablespoonful of lime juice before serving.
* * * * *
Lobscouse
Soak four thick slices of corned beef in fresh water for two hours. Fry
four slices of salt pork or bacon. In the fat fry four sliced onions a light
brown. Place in a stewpan the beef, onions and pork or bacon. Add a
dozen sliced potatoes, cover with water and season highly with pepper.
Cover and stew gently until the meat is tender. Then break into the
stewpan four sea biscuits, cook for five minutes longer. The liquor may
be thickened a little more with a tablespoonful of flour mixed with a
little cold water.
* * * * *
Perchero
Place five pounds of beef in a large pot half filled with water. Boil for
three hours, having seasoned well with salt and pepper. Then add a
large piece of pumpkin cut in pieces, a pint of string beans, a cup of
corn, a large onion sliced, a carrot and a turnip diced, and a bell pepper
minced. Simmer for half an hour. Then add half a cup of rice and one
teaspoonful of saffron. Cook for half an hour longer. In another
saucepan boil a cabbage, and in a third pan stew some peeled apples

and bananas cut up. Put the meat in the center of a platter and place the
mixed fruits and vegetables around it.
* * * * *
Stewed Cold Mutton or Beef
Place in a saucepan three onions sliced, a carrot and a potato diced; salt,
pepper, a teaspoonful of lime juice or vinegar, with thin slices of cold
meat. Cover closely and simmer for one hour, add half a cup of cold
water and simmer one hour longer. Season with a tablespoonful of
Worcestershire and thicken the gravy