The Belgian Cookbook, - [korean ebook reader TXT] 📗

Put in an earthenware pot three shallots, finely minced; take a bit of garlic, cut it close and rub it round the side of the pot; put in as well a lump of butter, pepper and salt, and some rather fat gravy. Divide the loin and put six chops in to simmer for three quarters of an hour on a moderate fire, covering the pot with the lid. Before you serve it, stir in a little lemon juice and stir up the sauce. To be served with Cauliflower à la Aerschot as follows: Cut your cauliflower into medium pieces, seeing that it is very clean, while you have some salted water boiling up. Put in the pieces, boil till tender, then drain them on a sieve. Put leaves and trimming of the vegetable into the pot to simmer and serve as basis for a vegetable soup. Make a good white sauce, adding the yolk of an egg, and flavoring it with nutmeg. Put the vegetable on a dish and pour over the sauce, letting it stand for a few moments by the fire before it is eaten.

[_Madame Herman Noppen._]

OX TONGUE WITH SPINACH AND WHITE SAUCE

Boil the tongue in salted water till the outer skin will peel off. Take this off, then put the tongue back in the liquor to simmer while you prepare the same. Take a piece of butter the size of an egg, melt it and mix it with two dessertspoonfuls of ground rice, add some of the liquor, pepper, and salt, stir well, so that it makes a good cream; drop in the yolks of two eggs, always stirring, and a little lemon juice. Serve the tongue whole with this sauce poured over it and spinach done in the following way: Wash the spinach in running water till every bit of grit has gone. Put some water on to boil, salt it well, and throw in the spinach which you have freed from mid-rib and stalk. The water must be boiling and the fire brisk. When tender, pass the spinach through the sieve, then put a bit of butter into an enameled saucepan, then the spinach, which heat for six minutes, add a little pepper. Serve it with the tongue, and you can garnish as well with little croutons of bread fried in butter.

[_Madame Herman Noppen_.]

VEAL FRITTERS

If you have only a little piece of veal or other cold meat, you can make a very presentable dish in the following way: Cut a thin slice of meat and spread on each side of it a layer of mashed potatoes to which you have added some tomato sauce. Beat up an egg and dip the slices and potato into it, lay them in fine breadcrumbs and fry them till a good golden color in plenty of fat. Send them to table under a hot cover.

[_Pour la Patrie._]

STEWED BEEF

If you are obliged to make a hot dish in a hurry and have only a piece of inferior meat, there is no better way of using it than by dressing it in the Brabant way, which is rather expensive. Clean and cook some mushrooms, and when fried lightly, add them and their liquor to your beef, cut up in small pieces, but not minced. Add pepper, salt, a dust of spices, or an onion with three or four cloves in it, and a half bottle of good red wine. Stew all together for at least twenty minutes, take out the onion and cloves, and serve in the dish it was cooked in which should be an earthenware pot.

[_Pour la Patrie._]

A MUTTON SALAD

Cut some slices of cold mutton or lamb, removing every bit of fat and skin that you can, unless that destroys the firmness of the slice. Prepare a salad of lettuce, and if you cannot give a mayonnaise sauce, add to the lettuce plenty of sliced cucumber, for that keeps the mutton moist. Put the salad on each slice and roll the meat over as tightly as you can. Lay the rolls closely together in a dish and sprinkle a very little salad dressing over them. This way of doing meat is very useful for taking to picnics, or for taking on a long journey.

[_Pour la Patrie._]

SAUSAGE PATTIES

Half a pound of sausage meat of any kind that you like. Make some rounds of paste, lay the meat on half of each round and fold over. Steam for quarter of an hour, or stew in plenty of gravy.

[_Pour la Patrie_.]

SAUSAGE AND POTATOES

Roll some cooked sausage meat in mashed potatoes, making a roll for each person. Brush the potatoes over with milk and put them to bake till nicely browned. Decorate with gherkins on each roll of butter.

[_Pour la Patrie_.]

RAGOUT OF COLD MEAT

Take any cold meat that you have, free it from fat and skin and cut it in rounds like a five-franc piece. If you have some lean bacon or ham, a little of that should be added. I should tell you first of all to put some rice on to boil in boiling water. Make a sauce of flour and butter in a pan, adding gravy if you happen to have it, but failing that, use water and vinegar in equal parts to thin it; season with pepper and salt and a small spoonful of anchovy sauce. When the sauce is heating, put in the meat and cover the pan, let it all heat for twelve minutes and then place meat and sauce in the middle of a dish. By this time the rice may be tender. Drain it well and put it as a border to the stew.

[_Aimee._]

A QUICKLY MADE STEW

Put a piece of butter in a stewpan, with an onion cut in pieces, a few cloves, salt and pepper, a tablespoonful of shredded parsley, and if you have it some good gravy or meat juice and water. Throw into the sauce some cold meat, preferably underdone, and after it has simmered for fifteen minutes take a cut onion and rub with it the bottom of the dish that you are going to use. Take a good glass of red wine, such as Burgundy and mix it with the yolk of an egg, stir this into the stew and serve up in a couple of minutes.

[_Madame Groubet._]

GRENADINES OF VEAL

Take a fireproof dish, and after sprinkling it with breadcrumbs put in it a layer of roast veal in slices, a layer of mashed potatoes, a layer of veal kidney, partly cooked, and cut into pieces and lastly a layer of potato. Cover the whole with a bechamel sauce into which you have stirred some grated cheese; put it to bake in the oven. Then make a brown sauce with any veal or kidney gravy that you have, and cook some mushrooms in it with pepper and salt; the sauce is to be served with the grenadine.

HOCHE POT

Slice an onion and fry it in butter till it is brown; add pieces of pork and of mutton freed from fat and skin; cover them with water and throw into it any kinds of vegetables that you may have; but particularly sliced carrots and turnips and green cabbages; put it in the oven to cook. In another saucepan boil some white haricot beans, salt, and pepper, until they are tender, when they must be added to the stew with a small quantity of the liquor that they have been boiled in.

PIGEON AND CABBAGE ROLLS

Take two pigeons, two cabbages, four slices of fried bacon, an ounce of butter, a large wineglassful of sherry, and some gravy. Truss your pigeons and cook them in butter for ten minutes in a fireproof dish. Then take them out, cut them into neat pieces. Meanwhile have the cabbages boiled in salted water. Drain them. Cut them in small pieces and roll some up in each slice of bacon; lay the pigeons on top, pouring over them the liquor they were cooked in and half the wine. Put all in the oven for ten minutes—pour in the rest of the wine and leave for another ten minutes before serving. If you have stock to add to this it is an improvement, or put half a teaspoonful of meat extract to half a pint of water.

[_Une refugiee_.]

REMAINS OF SAUSAGE

If you have a few inches of a big sausage cut it into as thick slices as you can—fry them and lay them in a circle on a dish with a poached egg on each. Little dinner breads are good when soaked in milk, stuffed with sausage meat, and fried. It can be used to stuff cucumber, or eggplants, but you should then crumble up the meat and bind it with the yolk of a raw egg.

[_Mme. Georgette._]

SHOULDER OF LAMB A LA BEIGE

Braise your shoulder of lamb; that is, put it in a closely covered stewpan, in a good brown sauce or gravy with the vegetables, to be served with it. It is the lid being closed that makes the meat take some flavor from the vegetables. To do it in the Belgian way, take some good white turnips, wash them and scrape them, put small ones in whole, large ones cut in half. Take some small cabbages, trim off without leaves, cut them in half, remove the stalk, make a hollow in the center and fill it with forcemeat of any kind; but sausage meat is good. Place the stuffed cabbages round the meat to cook gently at the same time.

[_Madame Vershagen._]

FILLET OF BEEF À LA BRABANCONNE

Take a whole fillet of beef, trim it neatly and set it in a braising pan to cook very slowly in some good brown sauce to which you have added a pint of stock. Put in neatly shaped carrots and turnips and some balls made of mashed potato already fried. Keep hot in two sauceboats a puree of Brussels sprouts and a puree of onions. These are prepared by cooking the vegetables in water, then chopping fine, and rubbing through a sieve with cream, or with a little good milk, pepper, and salt. To serve the fillet, lay it on a dish with the carrots and turnip, potato cakes round; pour over it the rest of the brown sauce from the pan; then add in heaps the onion puree and the sprouts puree.

[_Madame Vershagen._]

STEWED BEEF

An inferior part of beef may be made to taste excellent if it is braised; that is, simmered with the cover on slowly, in company with onions (already fried) and well washed pieces of carrots and whole turnips. Put on also some small cabbages cut in halves, and if you can give it, a glass of good red wine.

[_Une refugiee._]

BEEF AND APRICOTS

Stew your beef, say three pounds of steak, in some gravy, adding to a pint of liquor a level teaspoonful of white sugar. Throw in a handful of the dried apricots, but be sure you wash them well first. This dish is generally accompanied by leeks, first blanched for a few moments, and then put in the stew. Flavor with salt, pepper, and the rind of half a lemon which remove before you serve the stew. For English taste the sugar could be omitted.

[_Seulette._]

FOR AN INVALID

This must be begun at least three hours before it will be required. Take two ounces of pearl barley, wash it well, and put it in cold water enough to cover it, for an hour. Take a pound of good steak, shred it in small pieces, and put it in