The morning call. [volume] (San Francisco [Calif.]) 1878-1895, 1892-07-09
IN The MARKETS.
A Chef Tells How 10 Prepare Several
Very PalatsbIe Dishes.

A Chef Tells How TO Prepare Several
Very PalatsbIe Dishes.
Yesterday morning The CALLS market
reporter met the chef who has already fur
nished the readers OF this column many ex-
celent receipts for preparing dishes for the
Sunday dinner and together they made a
tour Of the markets in search Of that which
is good and may be converted into palatable
dishes There were so many good things
offered that it did not take long for him 10
make a selection OF what he required for the
private family ON Mob Hill where lie is now
en- loyed. During the tour he gave
several modes Of preparing dishes and they
are reproduced.
Now said he. do you know that brook
trout cooked in cases with fine herbs makes
an excellent dish. You procure as many
trout as You will need, clean, trim. parboil
ana then place each In aseparate case made
OF oiled paper and then bake for five min
utes Tor the purpose OF hardening the paper
TO enable il to contain the sauce. When that
is done open one end of the case and pour In to
IL moderate amount of the fine herb sauce,
TeclOse the opening and then % minutes be-
fore you are ready 20 send them TO the table
put them in the oven aEaiG to bake When
done dish them in the cases and send them
TO the table with an extra quantity of the
sauce in sauceboat. The fine herb sauce Is
niduC III Tic lhllbNiuR ihdButI. OH cIOD
separately hall dozen button mushrooms,
fresh or preserved, three shalots handful
OF fresh parsley and place these in q stew
pan with an ounce Of fresh butter, a pinch
OF white Pepper and adleful Of good soup
stock, boil for five minutes and lust before
You take it from tie fire add little lemon
Juice The pan should then be put into a
larger one containing boiling water so as to
keep the sauce hot until needed"
The next that the chef gave was how to
boil leg OF pork English style He said
saw of the shank bone of a sailed leg of
dairy-fed pork, then put it into a large
bralZlngpan or Stockpot; fill this nearly
full with cold water and add six carrots, as
many turnips, one head of celery aud an
onion stuck with three cloves; let it boil
gently for about three hours, the exact time
depending very much on tie size of the leg
While the pork is boiling, trim about a
dozen small turnips and as many small car
rots; boil these separately and hold in re-
serve for garnishing the dish. When the
pork is done, drain, trim and dish il up, put
The small carrots and turnips altern ately
around 1t, pour some plain gravy under the
meat put paper ruffls around the bone
and send to the table, 4 pea-pudding is
usually served with this dish and | will tel
you Row II is made; You soak pint of yellow
spllt peas in cold water for about six hours
drain and tie them rather Loosely in nap
kin OK pudding cloth and boil them with the
pork, for say three hours. Then take them
up, pound them in mortar, with two pats
OF iresh butter, brulse well; after that rub
them through fine wire seiye then put
this PURGE in stewpan. Add til yelks of
Tour eggs, pepper, salt and nutmeg, mix the
wn0le well with wooden spoon, and after
having spread napkin with butter place
the PURGE In the center. draw the corners
OF the napkin UP on the left hand and with
the right tie the napkin so none OF the
puree can escape. Then place it in pot TO
boil for half an hour, after which open the
napkin, place the pudding on q dish, re-
move the napkin carefully. and theu serve
the pudding with the pork"
Now, added the chef, AZ will tell Won
how to cook an OK tongue with spinach and
VIII then bid you go0d-bv You procure a
picked tongue, run an iron skewer through
1t from end TO end tie n piece of string al
one end OF the skewer and fasten it at the
other. so as to keep it in shape. The tongue
Shoulu tnen be put on The fire, in cold water
and kept gently boiling for about three
hours, when 1t must be taken up. and after
removing the outer skin should be placed in
the larder TO cool. 1t should then be neatly
trimmed. wrapped In piece of buttered
paper ana put into stew pan with a little
common broth Three quarters of an hour
Oefore sending IL to table put the tongue
over slow ire to warm it through: then
glaze 1t II you wish and serve it with spinach
prepared as follows: Pick. wash anu boil
small dish Of spinach, refresh il in cold
waller, squeeze 1t thoroughly free from
water. examine 1t carefully by separating 1t
with the point of a knife on the chopping-
ooard so as to remove any straws that may
be lett In IT. Next pound il well in NOR
Tar. or chop 1t very fine in chopping- bowl,
Then put 1t IN small saucepan, add a small
iadieful OF good stock, or white sauce,
little grated nutmeg, salt and pinch of
powdered sugar, reduce over a brisk fire to
preserve the color, then rub through
tamny with a wooden spoon, return IL To
tIle stewpan, and just before using it add
TWO pats OF butter and put on the stove 10
warm through. You put the spinach around
the tongue on the die h ~ - N