The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1911-07-15
The Stars Cook Book

hot and favored with any kind of
Sauce Piquante.
Broiled Steak.-Time, to 10 min
utes. Rump steak, / ounce butter
pepper and salt. Rump steak is best
for broiling and frying; round steak foi
stewing. Have steak cut about q or
Il inch in thickness; place gridiron
over clear fire and rub bars with fat.
Place steak on it and broil, turning
frequently, carefully pricking fork
through fat, for if steak itself is
prickod gravy will run out, and ii will
harden. Have ready hot dish on
which you have placed lump of but
ter size of large walnut, catsup, pep
per and salt Lay steak (rubbing
lightly over with butter) on dish;
serve quickly as possible.
Braised Beef.-Put piece beef ttllet
without bone weighing . or 6 pounds,
i'm a pot. Scatter sliced onion over it,
salt slightly, and if you have any good
gravy add it to the cup of boiling wa
fer and pour over the meat. Cover
lighly; cook slowly IL hours. Add
more boiling water should gravy sink
too low When done dredge with
flour; set i'm a hot oven. As the flour
browns haste with butter to glaze. 1t
should not remain longer in oven than
ten minutes Strain the gravy; pour
on the fat; put into saucepan with a
little Drowned flour and a tablespoon
full of catsup. Boil until thickened,
pour few teaspoonfuls over the meat,
and serve rest in a boat.
To Mince Beef.-Shred the under
done part fine, with some of the fat:
put it into a small stewpan, with
some onions Ga very little will do,
little water, pepper and salt. Boil it
till the onion is quite soft, and then
put some of the gravy of the meat to
it, and the mince Do not let it boil
Have a small hot dish with bits of
bread ready, and pour the mince into
it, but first mix a large spoonful of
vinegar with it.
Bacon and Eggs.-Cut bacon in thin
slices and fry it. When bacon is done
, fry eggs in same pan. Break each egg
separately in cup, then throw
quickly into pan. Lay fried egg on
p each slice of bacon.
BroiIed Beefsteak.-Flatten witt
the broad side of Ratchet, and broiI
. upon buttered gridiron over clear
|. fire; lay upon a hot dish, pepper, salt,
and put a large spoonful butter cut
in small bits upon it. Cover with a
hot dish for minutes before it is
carved.
BroIed Ham and Poached Eggs.-
D Cut slices of boiled ham of equal size;
; Droil on a gridiron over a clear fire;
Q lay on a hot dish. Lay on each a
poached egg, neatly trimmed, and
serve.
2. To Boil a Ham.-Time 4 or hours.
Q A blade of mace, few cloves, a sprig
Il of thyme, and 2 bay leaves. Well
% soak ham in large quantity of water
l. for "a hours, then trim and scrape
al very clean; put into large stewpan
D with more than sufficient water to
81 cover it; put in mace, cloves, thyme
at and bay leaves. Boil for or hours
~ according to weight; when done, lei
10 it become cold in liquor in which il
ID was boiled. Then remove rind care
Re fully without injuring the fat; press
~ cloth over it to absorb bread-raspingI
In over the fat. Serve cold garnished
n with parsley. Ornament knuckle with
at paper frill.
I'll Boiled Ham.-Boil it 8 or 4 hours
III according to size, then skin the whole
Is ham and fit it for the table; then set
in oven for p an hour cover thickly
e. with pounded rusk or bread crumbs
Il. set back for p an hour longer. Boiled
nt ham is always improved by setting in
NJ an oven for nearly an hour, till much
70 OF the fat dries out, and it also makes
~ it more tender.
IN Boiled Corned Beef and Turnps.-
"a Select a piece not too salt. The
r: brisket is a good cut for family use
70 when not too fat. Cook beef in plenty
II cold water. Bring slowly to boil
,s Cook Is minutes to the pound after i
~ begins to simmer. When fully q
ne done put in a dozen turnips, peeled
~ and CHARTERED. When both beef anC
=, turnips are thoroughly done dish GU
a,. the beef, and lay the turnips un
", mashed about it. Serve with draw
- butter, having as a base the pot liz
uor. Remaining liquor will make {
~ good soup for next days dinner.
or Boiled Pigs Feet.-Wash IL pigs
70 feet clean, place in deep pan, and pou,
~ scalding water over Them take then
a'. out, light piece paper and burn hal
M of each one in same manner as
- fowl is cleaned, then place them il
aS warm water; boil slowly " hours, O
r. until tender; then put them in vine
~. gar let simmer very slowly for an
49, other q hour; fill small muslin bal
ON with equal portions of cloves and ali
!, spice, bag to be size of an egg, tie u
and drop in the pigs feet and vine
gar; let all boil up for 10 minutes, sal
: to taste.
loo Boiled Mutton.-Put on in plenty @
NO. boiling water, sailed; cook ~ minute
an to the pound; take out, wipe care
Ter fully with a hot wet cloth; butter a
mr. over, and serve with a cup of draw
nd butter sent up in sauceboat.
an Croquettes of Sweetbreads.-Blan
tie and braize l dozen sweetbreads. Whe
70 cooked, cut them in small squar
no pieces, also 1a can of mushroom
,s Put in saucepan to cook, 2 fineI
CIV chopped shalots or garlic with pieC
n, of butter; add some Allemande sauc
ION reduce it, then add sweetbreads an
tes mushrooms. Season with salt, peppe
on, nutmeg and a little chopped parsle
me add the yelks of 2 eggs, stir well, the