Wednesday, August 4, 2010

Fruit, Escaloped meat, Dropped eggs, Raised muffins

IMG_3102.jpg picture by seshet27

Ah, my lovelies! As you may know, husband is out of town and I felt disinclined to cook. However, three of my nieces were in town for me to inflict dinner on. Well, breakfast in this case.

IMG_3105.jpg picture by seshet27

They ate pretty good breakfasts in Ye Oldeny Tymes, yes? Miss Parloa is the author of the cookbook from which this meal comes, entitled Miss Parloa's New Cook Book [1890's at best guess]. This meal is supposed to have corn cakes with it as well, as there is no such thing in the 1800's as too much bread. Unfortunately that recipe takes overnight, and I did not plan ahead. Maybe some other time.


IMG_3100.jpg picture by seshet27

Escaloped Meat
Chop the meat rather coarse. Season with salt and pepper. For one pint
of meat use half a cupful of gravy and a heaping cupful of bread
crumbs. Put a layer of the meat in an escalop dish, then gravy, then a
thin layer of crumbs; and continue this until the dish is full. The
last layer should be a thick one of crumbs. Cook in a hot oven from
fifteen to twenty minutes. All kinds of cold meat can be escaloped,
but beef is so dry that it is not so good as mutton, veal, etc,


IMG_3101.jpg picture by seshet27

Dropped Eggs
Have one quart of boiling water and one table-spoonful of salt in a
frying-pan. Break the eggs, one by one, into a saucer, and slide
carefully into the salted water. Cook until the white is firm, and
lift out with a griddle-cake turner and place on toasted bread. Serve
immediately.

IMG_3098.jpg picture by seshet27

Raised Muffins.

One pint of warm milk, half a cake [I used abt. 1.5 t.] of compressed yeast, or half a
cupful of liquid yeast [sourdough starter]; one quart of flour, one table-spoonful of
butter. Beat two eggs well, and add them and the salt, butter and
yeast to the milk. Stir gradually into the flour. Beat until the
batter is light and smooth. Let it rise four hours in a warm place.
Fill buttered muffin pans two-thirds to the top with the batter, and
let them stand until the batter has risen to the brim. Bake half an
hour.


Verdict:

Fruit:
Watermelon. Mmmmmm. Nice change of color from brown and white.

Escaloped meat: Really good! I plan on making it again. I used discount $.59/lb pork chops for the meat and used the drippings for gravy. I didn't actually measure the bread crumbs and gravy. I think it was about 2 cups of meat and a cup of gravy, then Italian bread crumbs on the top until it looked good. This was everyone's favorite. My mom had second helpings, and the kids finished it off piece by piece after they finished their ice cream. They deserved a reward for putting up with their aunt's abnormal hobbies. ;)

Dropped eggs: The picture above was an egg made by my mother. This is mine.

IMG_3097.jpg picture by seshet27

I maintain it is the direction's fault. I did not look up modern directions for poached eggs beforehand, and apparently the water is supposed to be at a gentle bare simmer, not a full rolling boil. This will tear the egg white to shreds, as you see. I fished out the shreds with a slotted spoon and said, "The heck with it. It will taste the same anyway."

Those who liked eggs liked this. I prefer my eggs with crispy edges from frying in butter, but I don't think you can justly compare these. They are just different. This is a smooth, silky egg that is also tasty.

For those who do not like eggs, I can see how this would be an application that would be near the bottom of their list of egg dishes to try. One niece is such a person.

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This is her caught in the moment of being nice and polite, but filled with inner turmoil at the thought of having to either gag the egg down or hurt my feelings. Upon being told that time travel dinners are free game not to like because sometimes people in Ye Oldeny Tymes were nuts, she gamely tried a bite just to say she'd done it. What a good sport!

She is still not a fan. ;)

Raised muffins: They were okay. A little heavy, but that may have been my fault. I didn't let them rise for 4 hours, just half an hour. I bet they'd be really good with sourdough starter. They were an excellent conveyance for peach nutmeg freezer jam. One of the nieces helped me, and she did a great job. They were really easy and quick to make, as the dough is thin enough not to require kneading. I think this one is worth trying if you are in need of yeast rolls but do not want to mess up many dishes or spend a lot of time on them.

And a good time was had by all. They knew it was so, for Jana's blog said so.

IMG_3108.jpg picture by seshet27

6 comments:

Kathleen said...

I like eggs, but that egg looked kind of quivery and ick.

Jana said...

Nah, the white was 100% cooked. Which, as we know, is the Most Important Thing to cooking an egg. Because raw egg whites are horrifying.

Nonna Beach said...

That whole breakfast sounds and looks good. Your Mom's dropped egg looks just like what my Mom served when I was a kid and she called them dropped eggs on toast. Yours is not your fault...took me awhile to get mine to look as perfect as my Mom's...Just takes practice !
Kudos to your nieces for being polite young ladies...always good for a cook's ego !!!

Jana said...

My mother prefers hers cooked in milk, and then the whole thing poured over toast. :)

Bethany said...

Eggs. Eggs make me gag. Eggs are icky. I especially could not stomach those eggs. Niece was a total sport. I would not have choked down even one big. *shiver*

Jana said...

Yes, perhaps that is not a recipe for you.