Pittsburg dispatch. [volume] (Pittsburg [Pa.]) 1880-1923, 1890-04-20

tne glZzard into 1our pieces, carefully dis
carding the gravelbag in the latter and the
turkeys head, which is ugly. Reserve the
liver for cooking ten minutes before serving.
Put good lump of butter, rolled in fine
-four into a stewpan, with thin, broad
slice of bacon, then place on large fire, and
when in full fry add the giblets, and let
the whole stew for seven or eight minutes.
Pour on gently some hot broth, add q bou-
quet garni-parsley, chervil, thyme, sage,
laurel, leeks, &c., with two onions, in each
of which Glove is inserted.
DON'T MAR ITS HoMELY GRACE.
Let the whole boil quarter of an hour or
SO; then add turnips, red potatoes, four or
five slices of carrot and small root of
celery. Do not peel your turnips, only
scrape them, as the slightest departure from
the style of preparing this fine old ragout
would mar its homely grace and natural
simplicity. That is why a small bit of
sugar is indispensable. Cook for one hour
and half. Ten minutes before the time is
up take the liver aside and add it to the
rest Carefully skim off the fat aud take
out the bouquet garni. Serve on a dish,
on top and the vegetables all round.
With the foregoing directions, any house.
wife with the least gumption will be enabled
to prepare one of the best ordinary dishes
in the world; as her guests, to use homely
expression, will not fail 'to lick their chops
over it" to the last morsel. Beware, how.
ever, of the treacherous tu-nip; if not ex-
cellent, it is abominable.
Old diners-out are appreciative of SIM
plicIty, and never eat of more than half the
dishes set before them. Baron James de
Rothschild, after long experience, came to
the conclusion that elaborate menus were a
Ha al
cabbage we'll tied up and boiled gently for
seven or eight hours in pot-au-feu. The
vegetable so prepared, with slice of roast
beei or mutton, was what he generally
dined upon at home. know nothing bet.
ter than cabbage boiled in beef broth la
Rothschild.
A FAvoRITE WITH A KING.
Speaking of ordinary dishes reminds me
of the fact that Louis XIV. was bon vivant
of the first quality, and ought to have been
able to set the fashion in edibles, not only
for his own age, but for long while to
come. That he was not, in fact equal to
this task may be easily perceived from the
example of one vegetable alone, which has
speedily and undeservedly descended from
the high place to which he raised it into a
humble anG miserable position of inferior
ity. The plant in question is the red cab
bage, which was an immense favorite with
the royal gourmet, and was more highly ap-
pr ,ciated at the little suppers given to His
Majesty by Madame de Pompadour at Marty
than any other article in the bill of fare.
at the banquets at Versailles the same vege-
table was allowed all its due honors, and was
usually served at the second course among
the sweets.
The taste thus encouraged soon made its
way not only among the rich families of
Paris, who affected it out of pure compli-
ment to the court, but also among the
bourgeoisie, who were delighted at finding it
possible to combine fashion with economy,
and treat themselves to one of the dishes
most highly appreciated by the court at
the cost of a lew sous. The most correct
way of serving up the red cabbage was the
style known as a la d'Orleans, which was
invented, as it seems, by the Princess of
Bavaria, who married the Duke of Orleans,
and who no doubt imported from her own
country much knowledge of the excellencies
of the succulent plant SO nearly allied to
'sauer kraut."
A RECEIPT IN A WILL.
This lady managed to preserve the secret
of the recipe until her death, and the
dishes OF red cabbage la d'Orleans which
were served under any except her special
supervision were none of them quite genu-
inc, however good might have been the imi-
tation. She lett the recipe written out Ut
length on a paper signed with her full
name, and by clause in her will declared
that she could coli er no greater benefit
upon her noble friends than to bequeath to
them this famous recipe.
The pleasures of an ordinary table may be
highly increased by judicious selection
from the cheaper "specialties" which nova
days abound at groceries and provision deal
ers. In France, travel by what line you
will, you are sure to come across some town
famous for something nice in the edible way.
We have the pates de canard at Amiens and
the biscuits d'Abbeville. which really de-
serve the reputation they enjoy. Getting
nearer the German frontier, the confitures
OF Barbecue and the madeleines de Com
mercy, are by no means to be despised. At
Metz the dried fruits, the mirabelles in par
tlcular, command great sale; Troyes
is famous for its andouillettes, and Coulom-
miers is noted for its cheese. The lark pates
sold at Pithiviers and the rillettes de Tours
may not, in the opinion of some good Judges,
be worth all the praise that has been be-
slowed upon them, but there is no gainsay-
Ing the excellence of the pate de perdreau