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Joe Tilden's Recipes for Epicures

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<h2 id="id00216" style="margin-top: 4em">MEATS</h2> [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 with an ounce of flour rubbed into butter. * * * * * Lamb with Macaroni Cover the bottom of a baking pan with slices of bacon. Place on them a breast of young lamb and cover it with slices of bacon and thin slices of a peeled lemon. Season with salt and pepper, add a small onion minced and a cup of stock. Cover and bake slowly for two hours. Boil half a cup of macaroni in gravy to which a few peeled tomatoes may be added. When tender, place it on a serving dish, lay the lamb on it and pour over all the gravy which may be thickened with a little flour. * * * * * Stewed Fresh Tongue Soak a fresh tongue in cold water for one hour, then boil it three hours and remove the skin. Place the tongue in a stewpan with half a head of celery, one turnip, one carrot and two onions cut in small pieces, one dozen cloves, salt and cayenne. Simmer for one and one-half hours. Take out the tongue and add to the gravy one tablespoonful of made mustard, one of Worcestershire sauce, three tablespoonfuls of mushroom catsup, three picketed gherkins chopped, one glass of port or red wine, and two ounces of butter, creamed with three ounces of browned flour. Cook until smooth. Return the tongue to the sauce and simmer half an hour. * * * * * Pork Pie Cut into small pieces enough pork to fill a baking dish. Season it with salt, pepper and mace. Use no water. Cover the meat with a thick pastry crust and bake in a slow oven for two hours. Make a gravy of the bones and scraps of the pork, well seasoned, and pour into the pie after it is baked. * * * * * To Barbecue a Pig (very old dish) Dress a pig of ten weeks old as if to roast. Make a stuffing of the liver, two anchovies, and sage leaves all chopped small; bread crumbs, four ounces of butter, salt, cayenne and a half pint of red wine. Stuff and sew the pig up. Roast at an open fire. Put in the dripping pan three bottles or more of red wine. Baste the pig frequently and when almost done put in the pan close to the fire two loaves of bread. Stand the pig in the dish for serving and put a lemon in his mouth. Place one of the loaves of bread on each side; to the gravy in the pan add one anchovy, one-half lemon and a few sweet herbs, all chopped fine. Boil it a few minutes and pour over the pig. Lay slices of lemon and barberries round the dish. * * * * * To Boil a Ham Soak a ham for one hour and clean with a brush. Put it in a kettle with plenty of cold water and after it boils cook seven hours, skim well and always replenish with boiling water. After it has boiled three hours add half a handful of whole cloves and at the end of five hours add one and a half pints of vinegar. After boiling, skin the ham, sprinkle it with crumbs, stick with cloves and roast in a moderate oven, thirty minutes, basting with a liquor of half vinegar and half water. * * * * * Mexican Tripe Dip a thick honey comb piece of tripe in butter, then in crumbs, and broil over a clear fire until well done, sprinkling over it whilst cooking three or four finely chopped green Chilis. Melt in a hot soup plate one ounce of butter, adding salt, pepper and cayenne, and one teaspoonful of made mustard, rub smooth and add one-half teaspoonful of vinegar, one tablespoonful of Worcestershire sauce and the juice of one small lime. Lay the tripe in this sauce as soon as it is removed from the fire. Serve with buttered toast. An excellent prelude to this dish is a plate of onion soup. * * * * * Spanish Bacon on Toast Fry a crisp brown, twelve slices of bacon. Remove the bacon from the frying pan, leaving some of the fat. Into this stir two tablespoonfuls of flour and a cup of milk; a small onion minced and a dash of pepper. Cook until it is smooth. Have six slices of toast ready. On each, place two slices of the fried bacon and on each a slice of raw tomato. Pour the sauce over the toast and bacon and tomato, and serve very hot. <div style="break-after:column;"></div>

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