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Updated: May 20, 2025
38. =Portuguese Beef.= Cut in thin shavings two pounds of cold beef, and put it into a sauce-pan with half a pint of any brown gravy, and heat it gradually; in another pan put one small onion chopped fine, the rind of one orange chopped, the juice, quarter of a saltspoonful of grated nutmeg, as much cayenne as can be taken up on the point of a very small pen-knife blade, and one gill of port wine; boil these ingredients rapidly until the liquid is reduced one half, and then mix them with the beef; fry in hot fat some slices of bread, cut in the shape of hearts, about two inches long and one inch wide, pile the beef in a mound on a hot dish, lay the croutons of fried bread around it, and serve it hot.
Add a teaspoonful of curry powder, a clove of garlic mashed, a saltspoonful of ground ginger, a half teaspoonful of salt and a tablespoonful of flour; mix thoroughly and add a half pint of water. Stir until boiling. Have ready six hard-boiled eggs, cut them into slices, arrange them over a dish of carefully boiled rice, on a hot platter, strain over the sauce, and send at once to the table.
Boil together two cupfuls of white bread crumbs and one cupful of milk. Take from the fire, and add one cupful of boiled rice, a teaspoonful of salt, a saltspoonful of pepper, a teaspoonful of onion juice, and four eggs slightly beaten. Mix and work in the fish. Press the whole through a colander, and pack it at once into a mold. Cover and steam three-quarters of an hour.
Cut a pound of perfectly lean beef into small bits. Do not allow any particle of fat to remain. Put in a wide-mouthed bottle, cork tightly, and set in a kettle of cold water. Boil for three hours; pour off the juice, which is now completely extracted from the meat. There will be probably a small cupful. Season with a saltspoonful of salt.
Four eggs, whites and yolks, one-half cake of Baker's chocolate, grated, one tablespoonful of cornstarch, dissolved in water, three tablespoonfuls of milk, four of white sugar, two teaspoonfuls of vanilla, one saltspoonful of salt, one-half teaspoonful of cinnamon, one teaspoonful of butter, melted; rub the chocolate smooth in the milk and heat to boiling over the fire, then stir in the cornstarch.
Put a quart of picked huckleberries into a basin of water; take off, whatever floats; take up the berries by the handful, pick out all the stems and unripe berries and put them into a dish; line a buttered pie, dish with a pie paste, put in the berries half an inch deep, and to a quart of berries, put half of a teacupful of brown sugar; dredge a teaspoonful of flour over, strew a saltspoonful of salt and a little nutmeg grated over; cover the pie, cut a slit in the centre, or make several small incisions on either side of it; press the two crusts together around the edge, trim it off neatly with a sharp knife and bake in a quick oven for three-quarters of an hour.
One pint of cold minced fish, either salt cod or fresh fish; always doubling the amount of seasoning given if fresh is used. Melt in a frying-pan a tablespoonful of butter; stir in a heaping one of flour, and cook a minute; then add a pint of milk and a saltspoonful each of salt and pepper. When it boils, stir in the fish, and add two well-beaten eggs. Cook for a minute, and serve very hot.
13. =Boiled Cod with Oyster Sauce.= Lay two pounds of cod in enough cold water to cover it, with a tablespoonful of salt, for an hour or more before cooking; then put it to boil in three quarts of cold water, with two tablespoonfuls of salt; as soon as the fish is done, set the kettle containing it off the fire, and let the fish stand in it until you are ready to use it; meantime put a pint of oysters on the fire to boil in their own liquor; as soon as they boil drain them, and put the liquor again on the fire to boil; mix together in a sauce-pan over the fire one ounce of butter and one ounce of flour, as soon as it bubbles, gradually pour in the boiling oyster liquor, and stir with an egg whip until the sauce is quite smooth; season with half a teaspoonful of salt, an eighth of a saltspoonful of pepper, and the same of nutmeg; and add the oysters.
Boil some vinegar; take four spoonfuls of mustard, half of a teaspoonful of sugar, a saltspoonful of salt, a tablespoonful of melted butter; mix well.
Remove the shells. Cut the eggs into halves, crosswise. Take out the yolks without breaking the whites. Press the yolks through a sieve. Add four tablespoonfuls of finely chopped chicken, tongue or ham. Add a half teaspoonful of salt, a saltspoonful of pepper and two tablespoonfuls of melted butter. Rub the mixture.
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