Sacramento daily record-union. [volume] (Sacramento [Calif.]) 1875-1891, 1880-04-10
Receipts.

FISH CHowDER. five pounds of
any hard, white fish, cut into small pieces,
and free from skin and bone. Boil and
slice eight common-sized potatoes. Fry
until crisp four thin slices of salt pork in
the kettle intended for the chowder. Take
out the pork, slice two onions into the fat
and fry brown. Cut into slices two more
raw onions, and split open dozen of but
ter crackers. Take the onions out of the
kettle, pour off nearly all the fat, put in a
layer of fish, then layer of potatoes with
some OF the onions, both raw and fried,
and a little pepper and salt. Repeat until
half of the ingredients are used, then scat
ter over half of the fried pork cut into bits,
and cover with layer of crackers. Layer
the remainder of the chowder as before with
the pork and cracker ON top. Cover once and
half with cold water and boil slowly one
hour. Stir in cup of cream or rich milk
just before serving. 1t is best to use both
salt and pepper sparingly while seasoning
the layers, as they can be added if needed
when done.
BAKED CABBAGE BALLs.-Take large,
firm cabbage, boil whole in salt and water
till tender enough to eat, but not to fall to
pieces; then lay in cold water till ready
for use, or until perfectly cold. Take the
leaves from the stalk without breaking
them, lay three or four together open on the
table until you have dozen piles. Fry an
onion and chop fine with the remainder of the
cabbage leaves season lightly with salt
and pepper, and mix In a pound of highly
seasoned sausage meat make into balls
and lay them on your cabbage leaves roll
the cabbage leaves around them, and tie
firmly with soft string lay in baking
pan with half pint OF stock or gravy
and bake for 20 minutes in a moderately
hot oven.
BEEF LA MoDE. -Take piece of round
of beef, about six or eight pounds in
weight lard it with bacon dipped in salt,
pepper, ground cloves and allspice put
the beef in a pot which eau be covered
tightly, with some bacon, two carrots
piece of celery, three or four small onions,
few slices OF lemon, two laurel leaves and
dried champignon, to cover the meat with
half vinegar and water, or wine and vine-
gar; cover the pot closely and paste shut
if you can and bake slowly four or five
hours. Before serving, skim some fat off
and take one tablespoonful of flour and
one teaspoonful of sugar fry this very
dark brown add to the meat, and boil up
again then take meat out, strain the
sauce, and serve with potatoes and parsnip
salad.
BREAKFAsT.-Ge three or four pounds
of rump steak, cut about an inch thick
put an ounce of butter in frying pan
large enough to hold your steak, and let the
butter melt without browning; wash the
steak quickly in cold water and put it in
the frying pan, covering closely. As soon
as it is thoroughly heated, season with
teaspoonful of salt and saltspoonful of
white pepper then push the pan back on
the stove where it will simmer-not boil
keeping it covered all the time and a
weight on the cover. 1t will be found to
be cooked and perfectly tender in an hour
and half. Put ON hot, dish, and add
half teacup of tomato or two tablespoon
fuls Of walnut catsup to the gravy in the
pan, and pour it over the steak.
PLAIN CHICKEN FR1cAssEE. Cut up
the chickens, and wash well in salt water
put them In pot with enough cold water
to cover them add flor two chickens) half
a pound of salt pork, cut in thin strips
cover, and let heat very slowly then stew
until the fowls are tender. Cook slowly
if they cook fast they tougher and shrink
When almost done add, if desired,
chopped onion or two, some parsley and pep
per; cover closely again, and when it has
heated to boiling. stir in slowly a teacup-
full of milk, containing two beaten eggs
and two teaspoonfuls of -four; boil up
again and add tablespoonful of good but
ter. Arrange the chicken nicely In deep
dish, pour the gravy over and serve hot
PRIZE PLUM PUDDING. pound raj
sins, one pound currants, one pound suet
chopped fine; three-quarters pound stale
bread-crumbs, one-quarter pound -four, one
quarter pound brown sugar, rind of one
lemon, chopped fine; one-haIf nutmeg
grated, five eggs, one-half pound mixed
candied peel, one-half pint brandy. Well
mix all ingredients beat the eggs and
mix the brandy, then pour over the other
things and thoroughly mix to be boiled
in a basin or mold for six hours at the
time of making, and six hours more when
wanted for use. This receipt is said to