Important: Safety Warning
This recipe calls for animal brains or related nervous-system tissue. Cattle brain and spinal tissue can transmit bovine spongiform encephalopathy (BSE), the cause of variant Creutzfeldt-Jakob disease in humans, which is fatal and has no treatment.
This information has been left in for historical purposes but should not be acted upon.
Recipes For The Chafing-Dish
Scrambled Eggs with Sweetbreads
4 eggs 1½ teaspoon salt 1/8 teaspoon pepper 1/2 cup milk 1 sweetbread, parboiled and cut in dice 2 tablespoons butter Beat eggs slightly…
Scrambled Eggs with Calf's Brains
Follow recipe for Scrambled Eggs with Sweetbreads, using calf's brains in place of sweetbreads. To Prepare Calf's Brains. Soak one hour in…
Cheese Omelet
1 tablespoon salt Few grains cayenne 1 tablespoon melted butter 1 tablespoon grated cheese Beat eggs slightly, add one-half teaspoon melted…
Pepper (Eggs teaspoon vinegar Put one)
4 eggs 1 teaspoon vinegar Put one tablespoon butter in a hot chafing-dish; when melted, slip in carefully four eggs, one at a time…
Eggs à la Caracas
2 ozs. smoked dried beef 1 cup tomatoes 1/4 cup grated cheese Few grains cinnamon Few grains cayenne 2 tablespoons butter 3 eggs Few drops…
Union Grill
Clean one pint of oysters and drain off all the liquor possible. Put oysters in chafing-dish, and as liquor flows from oysters, remove with…
Oysters à la D'Uxelles
2 tablespoons chopped mushrooms 2 tablespoons butter 2 tablespoons flour 1/2 teaspoon salt 1½ teaspoon lemon juice Few grains cayenne 1 egg…
Oysters à la Thorndike
2 tablespoons butter 1/2 teaspoon salt Few grains cayenne Slight grating nutmeg 14 cup thin cream Yolks 2 eggs Melt butter, add oysters…
Jack's Oyster Ragout
Parboil fresh honeycomb tripe, and cut in three-fourths inch pieces; there should be one cup. Add an equal quantity of small boiled onions…
Lobster à la Delmonico
2 lb. lobster Few grains cayenne 1/4 cup butter 34 tablespoons flour 1½ teaspoon salt Slight grating nutmeg 1 cup thin cream Yolks 2 eggs 2…
Lobster à la Newburg
¼ cup butter 1½ teaspoon salt Few grains cayenne Slight grating nutmeg 1 tablespoon Sherry 1 tablespoon brandy 1/3 cup thin cream Yolks 2…
Clams à la Newburg
1 pint clams 3 tablespoons butter 1½ teaspoon salt Few grains cayenne 3 tablespoons Sherry or Madeira wine 1½ cup thin cream Yolks 3 eggs…
Shrimps à la Newburg
1 pint shrimps 3 tablespoons butter 1½ teaspoon salt Few grains cayenne 1 teaspoon lemon juice 1 teaspoon flour 1/2 cup cream Yolks 2 eggs…
Serve (With toast or Puff Paste)
with toast or Puff Paste Points. Fish à la Provençale 1/4 cup butter 2½ tablespoons flour 2 cups milk Yolks 4 "hard-boiled" eggs 1 teaspoon…
Grilled Sardines
Drain twelve sardines and cook in a chafing-dish until heated, turning frequently. Place on small oblong pieces of dry toast, and serve…
Sardines with Anchovy Sauce
Drain twelve sardines and cook in a chafing-dish until Remove from chafing -dish. heated, turning frequently. Make one cup Brown Sauce with…
Creamed Sardines
Drain from oil one small box sardines, remove backbones from fish, then mash. Melt one-fourth cup butter, add one-fourth cup soft stale…
Welsh Rarebit II
1 tablespoon butter ½ lb. soft mild cheese, cut in small pieces 14 teaspoon salt 14 teaspoon mustard Few grains cayenne 1/3 to 1/2 cup ale…
Oyster Rarebit
1 cup oysters 2 tablespoons butter 1/2 lb. soft mild cheese, cut in small pieces 14 teaspoon salt Few grains cayenne 2 eggs Clean, parboil…
Cayenne (Teaspoon soda cups finely cut)
1/8 teaspoon soda 2 cups finely cut cheese 2 eggs, slightly beaten
Mustard
Put butter in chafing-dish; when melted, add flour. Pour on, gradually, cream, and as soon as mixture thickens add tomatoes mixed with…
English Monkey
1 cup stale bread crumbs 1 cup milk 1 tablespoon butter 1/2 cup soft mild cheese, cut in small pieces 1 egg 1/2 teaspoon salt Few grains…
Breaded Tongue with Tomato Sauce
Cut cold boiled corned tongue in slices one-third inch thick. Sprinkle with salt and pepper, dip in egg and crumbs, and sauté in butter…
Scotch Woodcock
4 "hard-boiled" eggs 3 tablespoons butter 1½ tablespoons flour 1 cup milk 14 teaspoon salt Few grains cayenne Anchovy sauce Make a thin…
Venison Cutlets with Apples
Wipe, core, and cut four apples in one-fourth inch slices. Sprinkle with powdered sugar, and add one-third cup Port wine; cover, and let…
Mutton with Currant Jelly Sauce
2 tablespoons butter 2 tablespoons flour 14 teaspoon salt Few grains pepper 1 cup Brown Stock 1/3 cup currant jelly 1½ tablespoons Sherry…
Minced Mutton
2 cups chopped cooked mutton Yolks 6 "hard-boiled" eggs 34 teaspoon mixed mustard
Cayenne (Cup of cream cup wine Mash)
1 cup of cream 1/4 cup wine Mash the yolks, and season with mustard, salt, and cay- Add cream and mutton. When thoroughly heated enne. add…
Sauce (Tablespoon Walnut Catsup)
1 tablespoon Walnut Catsup 1 teaspoon made mustard Few grains cayenne Drumsticks, second joints, and
Flour (Cup hot stock Finely chopped)
Cup hot stock Finely chopped parsley Melt butter, and add Chili Sauce, Worcestershire Sauce, Walnut Catsup, mustard, and cayenne. Cut four…
Devilled Almonds
2 ozs. blanched and shredded almonds 2 tablespoons chopped pickies 1 tablespoon Worcestershire
Sauce (Teaspoon salt Few grains)
14 teaspoon salt Few grains cayenne Fry almonds until well browned, using enough butter to prevent almonds from burning. Mix remaining…
Devilled Chestnuts
Shell one cup chestnuts, cut in thin slices, and fry until well browned, using enough butter to prevent chestnuts from burning. Season with…
Fig Cups
2 tablespoons sugar 1 teaspoon lemon juice 1½ cup wine Stuff figs with almonds. Put sugar, lemon juice, and wine in chafing-dish; when…