Bygone Recipes – Meat

Ingredients

• 6 chicken legs
• 2 tablespoons lemon juice
• 2 tablespoons butter (28g)
• 1 tablespoon chopped onion
• 1 tablespoon carrot
• ½ cup forcemeat (approx. 240g)
• 1 pint stock (568ml)
• ½ tablespoon salt
• 2 egg yolks
• 2 tablespoons flour

Method

1. Melt butter; add vegetables; cook ten minutes.
2. Remove vegetables; add forcemeat, stock, salt and flour; cook until stiff; add yolks of eggs and lemon juice.
3. Spread this mixture on the chicken legs.
4. Dip in crumbs, egg and crumbs, place in baking dish, and cook in hot oven until chicken is tender, basting with cream.
5. Serve around slices of tomato garnished with Mayonnaise.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 1 dozen small onions
• 1 slice porterhouse steak, cut thick
• salt
• pepper

Method

1. Heat a frying pan hissing hot.
2. Put in beefsteak, searing first on one side, then on the other; cook five minutes; season with salt and pepper; add onions which have been cooked one half hour in boiling salted water.
3. Cover and simmer twenty or thirty minutes.
4. Remove steak to platter, spread with butter, and season with salt and pepper.
5. Season onions with salt, pepper, and butter, and serve around steak.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 2 cups chicken meat (approx. 300g)
• salt, pepper, lemon juice
• 1 cup Croquette Sauce (240ml)
• onion juice

Method

1. Cut meat in small pieces; add seasonings and Croquette Sauce. Shape, dip in crumbs, egg and crumbs, and fry in deep fat.
2. These croquettes may be varied by adding one fourth cup of chopped mushrooms, ham, sweetbreads, or truffles.
3. More or less sauce is required according to the dryness of chicken.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 1 cup cooked chicken (approx. 150g)
• salt, pepper
• lemon juice, onion juice
• ½ cup soft bread crumbs (approx. 32g)
• ½ cup hot milk (120ml)
• 2 eggs
• 1 teaspoon chopped parsley

Method

1. Chop meat and press through a sieve.
2. Soak bread in milk; add it with remaining ingredients to chicken; season highly and use as a filling in fontage cups, or shape in balls and poach in hot water, or shape in balls, roll in flour, and sauté.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 1 cup chickens’ livers (approx. 208g)
• ¼ cup salt pork cubes (approx. 56g)
• ½ cup chicken stock (120ml)
• 2 tablespoons flour
• ½ cup mushrooms (approx. 50g)

Method

1. Chop livers; sauté pork cubes; add livers, flour, stock and mushrooms.
2. Cook five minutes, season to taste, and serve in fontage cups.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 1½ cups chicken (approx. 225g)
• ½ cup mushrooms (approx. 50g)
• 2 tablespoons butter (28g)
• 4 tablespoons flour
• ½ cup bread crumbs (approx. 32g)
• 3 egg yolks
• ½ cup chicken stock (120ml)
• ½ cup cream (120ml)
• salt and cayenne
• 1 teaspoon parsley
• 3 egg whites
• ¼ cup sherry (60ml)

Method

1. Melt butter; add flour, seasonings, stock, cream, chicken, mushrooms, bread crumbs; cook ten minutes; add egg yolks and cut and fold in whites beaten until stiff, and the sherry.
2. Bake in buttered baking dish forty minutes. Serve immediately with or without Mushroom Sauce.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 3 chicken breasts
• 1 can mushrooms
• 1 pint consommé (568ml)
• 2 cups forcemeat (approx. 480g)
• 6 slices cooked tongue
• ½ cup butter (114g)
• 1 tablespoon salt
• 1 cup Croquette Sauce (240ml)
• 6 truffles

Method

1. Divide each chicken breast into four fillets, separating the large fillet from the small fillet; brush large fillet with butter; spread with forcemeat; cover with small fillet; score small fillet diagonally; insert thin slices of truffles in each gash.
2. Cut slices of tongue half an inch larger than large fillet and place in baking dish with fillet on each piece.
3. Mix Croquette Sauce, consommé, chopped mushrooms, and cook ten minutes, add more seasoning if required, and pour around cooked fillets.
4. The fillets may be steamed until tender or cooked in the oven and basted with cream.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 2 cups raw chicken meat (approx. 300g)
• ¼ cup bread crumbs—soft (approx. 16g)
• 1 cup beaten cream (approx. 60g)
• ½ teaspoon salt
• few grains cayenne
• 4 egg whites beaten until stiff

Method

1. Chop meat and press through sieve; add remaining ingredients and fill buttered timbale molds which have been previously sprinkled with finely chopped pickles or olives.
2. Bake in pan of hot water twenty minutes.
3. Remove and serve with Hollandaise Sauce or Parmesan Sauce.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• ½ cup flour (approx. 60g)
• ½ teaspoon salt
• 1 tablespoon olive oil
• 1 egg yolk
• cayenne
• ⅓ cup milk (80ml)

Method

1. Mix ingredients in order given until smooth, strain, and let stand over night in a warm place.
2. Heat fontage iron in hot fat, drain, dip in batter, place in hot fat, and fry until a delicate brown.
3. Remove from iron, invert, and drain.
4. These cups are used for all kinds of creamed mixtures and forcemeats, and are used instead of patty shells and croustades.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 1 pound round steak (454g)
• 2 ounces beef suet (56g)
• ¼ cup chopped onion (approx. 80g)
• ¼ cup bread crumbs (approx. 16g)
• salt and pepper

Method

1. Put meat and suet through meat chopper; add finely chopped onion, and season with salt and pepper.
2. Shape in balls; roll in crumbs, and broil over a clear fire, or pan-broil.
3. Serve on hot platter with brown gravy, Tomato Sauce, or Spanish Sauce.
4. Garnish with parsley.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• a 6-pound loin of veal (2.7kg)
• 1 cup salt pork cubes (approx. 225g)
• 1 cup potatoes (approx. 150g)
• 1 cup carrots (approx. 120g)
• 2 cups green peas (approx. 300g)
• 1 cauliflower
• 1 cup onion (approx. 160g)
• 4 tablespoons butter (56g)
• 4 tablespoons flour
• salt, pepper
• lemon juice

Method

1. Remove the bone from veal; wipe meat, and season with salt and pepper. Roll and tie in shape.
2. Cook bones in water to cover, one hour.
3. Melt butter; add vegetables, except potatoes, peas and cauliflower; cook five minutes.
4. Try out salt pork (see pointers); add veal, and brown.
5. Place veal in dripping pan; surround with pork fat, onion and carrot, and cook three hours.
6. To the melted butter add flour. When well blended, add water in which bones were cooked.
7. Season with salt, pepper and lemon juice.
8. Cook cauliflower, peas and potatoes separately in boiling salted water.
9. Place cooked meat in centre of platter, pour over sauce, and arrange vegetables in mounds around the meat.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 1 cup chopped meat (approx. 225g)
• 4 cups hot rice (approx. 800g)
• 1 cup Croquette Sauce made with tomato instead of milk (240ml)
• salt, pepper and cayenne
• lemon juice
• onion juice

Method

1. Mix ingredients in order given; shape; dip in crumbs, egg and crumbs; fry in deep fat.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 1 cup chickens’ livers (approx. 208g)
• ½ cup cooked rice (approx. 100g)
• 2 hard-cooked eggs
• 1 teaspoon parsley chopped
• ¼ teaspoon salt
• cayenne and nutmeg
• 1 tablespoon butter (14g)
• 2 tablespoons flour
• ¼ cup cream (60ml)

Method

1. Melt butter; add flour, seasonings, cream, livers, and eggs finely chopped; cook five minutes; add rice; reheat and serve in fontage cups.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 2 cups cracker crumbs (approx. 200g)
• 1 tablespoon chopped onion
• 1 pint oysters (approx. 532g)
• ¼ cup butter (57g)
• 1 tablespoon salt
• 1 teaspoon pepper
• 1 tablespoon chopped celery
• ⅓ cup boiling water or hot milk (80ml)

Method

1. Parboil oysters, dip in melted butter, add remaining ingredients, and use for stuffing chicken, turkey, or goose.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 2 cups hot mashed potato (approx. 400g)
• ¼ cup salt pork cubes (approx. 56g)
• 2 tablespoons onion
• 1 teaspoon poultry seasoning
• salt and pepper
• 1 cup cooked sausages cut in pieces (approx. 140g)

Method

1. Cook the onion and the pork until yellow; add remaining ingredients.
2. Use for stuffing chicken, turkey and goose.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 2 cups soft bread crumbs (approx. 130g)
• ¼ cup melted butter (57g)
• 1 tablespoon poultry seasoning (see Bygone Recipes – Useful Information)
• few drops onion juice
• salt and pepper
• 1 teaspoon chopped parsley
• hot water

Method

1. Mix ingredients in order given.
2. If a moist stuffing is desired, add hot water until of the right consistency; but many prefer a dry stuffing.
3. For a stronger flavour of onion, cook one tablespoon chopped onion in butter and add to crumbs.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 1 cup mushrooms cut in small pieces (approx. 100g)
• salt and pepper
• 1 cup cold cooked sweetbreads cut in dice (approx. 175g)
• lemon juice and onion juice
• 1 cup Croquette Sauce (240ml)

Method

1. Sauté mushrooms in butter; add sweetbread, seasonings, sauce.
2. Shape, dip in crumbs, egg and crumbs, and fry.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 2 cups cooked sweetbreads (approx. 350g)
• ½ cup mushrooms (approx. 50g)
• 1 tablespoon oil
• ½ tablespoon vinegar
• 2 tablespoons butter (28g)
• 3 tablespoons flour
• ¾ cup cream (180ml)
• salt, pepper, cayenne

Method

1. Melt butter; add flour, seasonings and cream; cook five minutes.
2. Cover sweetbreads and mushrooms with oil and vinegar, and let stand twenty minutes, drain, add to sauce, reheat, and serve in fontage cups.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 2 cups milk (480ml)
• 2 cups flour (approx. 240g)
• ½ teaspoon salt
• 4 eggs

Method

1. Beat eggs; add flour and salt, gradually; continue beating.
2. Add milk and continue beating five minutes. The mixture should be perfectly smooth.
3. One half hour before meat is done, pour this mixture into dripping pan under meat and baste when basting meat, turning pan that pudding may be golden brown throughout.
4. Yorkshire pudding cooked in this way is considered by many to be too rich. A very good substitute is obtained by cooking in hissing hot gem pans, thirty minutes.
5. Serve pudding, cut in squares, on platter around beef.

Title

Lowney’s Cook Book

Author

Maria Willet Howard