New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1895-11-10
QUICK DISHES.

SUGGESTIONS FOR THE CHAFlNG-Dlsh'
The delights Of cooking In a chafins-disn are
MANY Not the least Is the absence OF hHHhs
hands and the fact that refinement OF method ma
have n chance 10 assert itself for time Inc
new interest In cookery has been responsible lor me
revival OF this Si-tlme method OF COOKING
Tbs,e is after all is said, only limited array or
dishes which can be cooked on a channg-dish
All s,ews that demand rapidly OF process, many
dainty rechaunks ard small dishes of cooked meats
are delicious when cooked this way Hashes oi
duck and other gone, and the nimltapie TURKEY
hash ore never better than when prepared IN TINS
v,av Venis)n steaks never 80 perfectly cooA-u
or % nicely served as when they are cooked Dy
tho hand Of the hostess. and served from SILVER
chaang-dish Indeed. Robin Hood himself, couId
10 have looked forward and seen the perrec'ioii oi
v,nlson steaks prepared IN TINS way "'s"' 10
s,,ed that he was born hundred years 100 soon
0r,eIets and scrambled eggs, seasoned IN the
,--,aA v-avs known 10 French cookery, oyste's'
lohs,ers crabs and other sheilfsh are all eAceNe'.
tossed together in the Intense neat Oh O''N' "a
alcohol. l. A. rr,ca
There has been a noteworthy change III .ne P'
.. oharrq-dishes In the last dozen years Ihe or.
Va t,r ash has been copied In baser metal
49,, ., IL noss,be 70 possess chaf!ng-dsn IN hiche'
I.o o- granteware at one-hft.eth the COST Oh .'7
ancestral piece OF silver that was ior"e''S - ~
,h,s nurpose The chahng-dish OF aluminium -
cory way better :or its purpose thah 'ne N.''
- and is quite ornamental even "oue.
,a- less costly This is true dehloera'N m
~ cocker after luxury can pay more moh~! io'
- r,s,als but he must take something INFERIOR
for the purpose Of cooking II ne docs i"' -.
which is nov cheaper than copper eAceis al H. ~
~ &c heat-conductng powers II ooeys t"e 0oon
- rdove0 with instinct that the speed OF eoohis
" o-soot,, regulated In IL. Owing TO the I'M
ss,h,itv NJ soldering H. complicated pieces NNs
.,.r,a d,shes would have 70 be spun out Vi
sonorate pieces Of metal This is a some"ha' ~
ranslve process OF manufacture ana mate 'l'' "
creases the cost Of the dish. II Is sun niue"
haver than plated silver, and Is much better ina"
any other metal. , .r tho
,s,~onsock fastnesse. while from the far west
| ,bere comes the flesh OF the antelope 10 ueOe'
| the unwary The meat OF the ROCKY -h0u"'a''
| an,slope is no match for venison IL - dryer an
reoulres different treatment for 'e'iso' 80
| ,-robose a leg OF venson and remove the hoiA
from, II Use the remainder OF the leg Tor roas'lis
rb esh ~ The doe venson is 10 be preferred ai'sr
@ovember /: previous 70 that time, according 10 OH
nrecedent buck venison Is chosen Inc ho'A IL IN
tender LAYER Of muscle on the inside OF the es una
contains the udder fat. II corresponds ID irea"ue
or cushion Of veal. When cooked in the roast Oh
| ,.enison I, is called the "Adermans walk. lhis
mart makes delicious tender steaks A rat leg OF
| yerison will Weld a noix that will cut into hVe
steaks 4 great many authorities prefer the nesn
| ~ q Young and tender deer, which may De cooHeN
Ike lamb or veal when IL Is freshly killed. 10 nuns
venison the flesh OF more mature deer WHICH r.
ouires to be hung from three 10 four weeks. IL IS
rsoosa,rv n know lust what you buying and
how young or how long the meat has peeh Nep'
| TO insure success. -,
Roll the little steaks in oil. after seasoning 'he"
with salt and pepper Lay them IN the bottom oi a
hot chatting dish to become scared over ana '''''
turn them rapidly and scar them on the o'nei se'
| Continue the cooking. after reducing the neat io'
three minutes cooking the steak on each sac, .hs.
| draw them TO one side and throw Siassiu o'
good mort In the bottom OF the dish have IeauS
,easpoorful each OF the yellow skin OF lemon anu u
ctron eng IN fin chips. Stir this mnce IN thf pO' =
| In two minutes add two heaping taolespooni"'s %
| currant Jelly and d pinch OF cayenne IRA" Wv
steaks Down Stir the sauce around them anu Gown
| them for tvo minutes You may add TO the sauce
before mixing IL over the steaks half cup o. '.
| snanish sauce; any very nice gravy, Thoroughly
| freed from fat and seasoned, can be used, ou' -
| not eaua! 10 the genuine sauce Espagnole
salmls or hsshes Of game or poultry are easy
| cooked In a chahng dish. The flesh OF the ROASTED
| bird must be removed from the bones and hashed.
The meat adhering the carcass OF the roast o'ru'
| after the breast and egs-al II Is customary 10
serve-are cut of, makes most excellent h1 49,
| Ducks are especially nice served In thls way 10
move ali the meat carefully from the bones o. Two
ducks Crush the bones and cover them WIN '~p p
| cups of white stock. Let them simmer Slowly III III
| dfisen or twenty minutes. or Till the bones ION
clean and then add sat aid pepper hal' sass ~
| Madeira and half cup OF rich brown graz i,
| this ia not convenient two tablespoonfuls OF mr.
sn~rac NAV be used It "a usually az agreeaoIe
| N aavor as the consomme made at home and re-
| duced 70 the condition % gravy or tnicK pro""
| sauce. 49, ..u. 90 L,ou, wbs
| Few persons blythe way, seem 10 kho" "n s
| gravy means technically. II does NOT mean tne
9rinn,ngs Of roast meat thckened with nour IL !.
often applied 10 the brown sauce resu!ting rom ts
| raSnrtiop OF consomme gravy In this sense u
| cuId ard considerably lighter than glaze. whlch
| in brief is a coneomme boiled 10 Je.ly
Strain the sauce for the hash, return ~ 10 me nre
| add salt and pepper and the grated yenoW peel o.
lemon. Stir the minced duck into the gravy, anC
| whole is thoroughly heated. IT does not require u
| cnnk Serve II With currant Jelly ano bitter SALAD
| Of chicory Half a dozen mushrooms; cut In bits
| sddrd 10 this sauce make II nicer ms hash ma,
A SO be served with apple sauce ana snces OF tret
| hominy which may be brought IN Tor earnish
| Turkey hash is made In the same way, omittni
| tho Madeira and brown gravy IL may be deco
| rated win small pieces OF toast each spread Will
| little pate-de e foe-gras and arranged In circles
| around IN. dish. flashes OF grouse are especiali,
| nice .,-,-.. .,,, . :. ..
| soi6 pnt OF dice Mince twelve mushrooms
| ai,ber Trash or canned Melt a heeped tablespoon
| mi OF butter on the chafing-Gish. Add teaspoon
| ful OF hour and then teacup OF rich milk and on
| OF white stock two cups OF milk II more con
| venient Let the mushrooms cook In this SAUCE
| five minutes then season them with abundance o
| salt and pepper They need much as meat
| Add the chicken and toss for three minutes.
! Sveetbread blanched. boiled and minced are yer!
good when cooked In this way; or . miucs OF TWO