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New England manuscript cookbook, 1880-1910

Page 52

Meats.
FISH A LA REINE.
Remove the skin and bones from one pound of cold cooked codfish; pick it in small pieces; put two level tablespoonfuls of butter in a frying pan; when it has melted add two level tablespoonfuls of flour; stir until smooth; then add one cupful of cold milk, a little at a time; half a teaspoon of salt and a little pepper; stir this until thickened; beat the yolk of one egg; add it to the fish and cook one minute; add a little chopped parsley; serve on toast or fill shells; spread over buttered crumbs and brown in a quick oven.
CRAB TOAST.
Put in the chafing dish one tablespoonful of butter; when melted, add one tablespoonful of chopped celery, one teaspoonful of flour, half a cupful of cream or milk; stir until thickened; add one can of crab meat; stir until heated; add one teaspoonful of sherry, salt and pepper and paprika to taste; spread on toast. 
MAITRE D'HOTEL SAUCE.
Mix two tablespoonfuls of butter, one tablespoonful of chopped parsley; one of lemon juice and a pinch of salt; work these ingredients together thoroughly; serve with fish or steak. 
Salmon Loaf
Take bones & oil from can of salmon Beat 2 eggs add 3 little saltines 
SURPRISE ROLLS- Make a rich biscuit-dough of one pint of flour, one teaspoonful of baking-powder, two tablespoonfuls of shortening, milk enough to make short dough; mince and season highly cooked chicken, binding with butter; form in small finger-sized rolls; wrap each with dough; bake in hot oven; serve cold with stuffed olives. These rolls are especially dainty for a luncheon. 
Ham Cutlets - Chop cold boiled ham fine Add equal quantity bread crumbs pepper tablespoon chopped parsley & stir in two eggs well beaten Form in cutlets, dip in bread crumbs & egg & fry in hot fat.

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Meats. FISH A LA REINE. Remove the skin and bones from one pound of cold cooked codfish; pick it in small pieces; put two level tablespoonfuls of butter in a frying pan; when it has melted add two level tablespoonfuls of flour; stir until smooth; then add one cupful of cold milk, a little at a time; half a teaspoon of salt and a little pepper; stir this until thickened; beat the yolk of one egg; add it to the fish and cook one minute; add a little chopped parsley; serve on toast or fill shells; spread over buttered crumbs and brown in a quick oven. CRAB TOAST. Put in the chafing dish one tablespoonful of butter; when melted, add one tablespoonful of chopped celery, one teaspoonful of flour, half a cupful of cream or milk; stir until thickened; add one can of crab meat; stir until heated; add one teaspoonful of sherry, salt and pepper and paprika to taste; spread on toast. MAITRE D'HOTEL SAUCE. Mix two tablespoonfuls of butter, one tablespoonful of chopped parsley; one of lemon juice and a pinch of salt; work these ingredients together thoroughly; serve with fish or steak. Salmon Loaf Take bones & oil from can of salmon Beat 2 eggs add 3 little saltines SURPRISE ROLLS- Make a rich biscuit-dough of one pint of flour, one teaspoonful of baking-powder, two tablespoonfuls of shortening, milk enough to make short dough; mince and season highly cooked chicken, binding with butter; form in small finger-sized rolls; wrap each with dough; bake in hot oven; serve cold with stuffed olives. These rolls are especially dainty for a luncheon. Ham Cutlets - Chop cold boiled ham fine Add equal quantity bread crumbs pepper tablespoon chopped parsley & stir in two eggs well beaten Form in cutlets, dip in bread crumbs & egg & fry in hot fat.