1911 Dinner Menu (Greece): Pike with Sour-Sweet Sauce, Stuffed Chestnuts, Meat Dumplings, Honey and Pistachio Sweet
Woman's World Cookbook (1922)
1911 Dinner Menu – Greece
Green Soup
Pike with Sour-Sweet Sauce
Roast Lamb
Olives Stuffed with Chestnuts
Meat Dumplings
Dolmas of Lettuce
Stewed Vegetables
Roast Snipe
Macedoine of Peaches
Honey and Pistachio Sweet
Orange Blossom Ice
Fruit
Green Soup.
2 tbs onions
Butter
2 tbs flour
½ gallon rich broth
2 young fowls
3 tbs sour crout
2 or 3 tbs nettle or sorrel leaves
Chop finely two tablespoonfuls of onions, which put in a saucepan with a piece of butter and fry, but not colour; sprinkle in two tablespoonfuls of flour; cook for a few minutes; remove the saucepan from the fire and pour in slowly half a gallon of rich broth. Stir well until the liquor boils, then simmer it till the liquor is moderately thick. Put to the above two cleansed and trussed young fowls, and cook for about three-quarters of an hour. When cooked, take them out, skim the fat from the liquor, and pass through a fine sieve into another pan. Stir in a few tablespoonfuls of boiled sour crout, and cook for about fifteen minutes longer. Cut off all the flesh from the fowls, put it into the soup, and boil for another ten minutes; add two or three tablespoonfuls of nettle or sorrel leaves boiled and passed through a sieve. Stir for a few minutes, and serve.
Pike, with Sour-Sweet Sauce.
Filleted pike – 2 to 3 lbs
Handful of salt
A little water
Flour
Butter
Vinegar
Bunch of parsley with aromatics
Pinch of pepper
1 tbs red currant jelly
1 handful raisins
A few peeled shred almonds
Horse-radish shavings
Cut up in lengths a filleted pike weighing from two to three pounds, place them in a basin with a good handful of salt and a little water, keeping them thus for one hour then wipe them on a cloth, flour, and arrange them, one beside the other, in a stewpan; spread the bottom of the pan with butter; moisten to three-parts their height with vinegar; add a bunch of parsley with aromatics, a pinch of pepper, one tablespoonful of red currant jelly, one handful of raisins, and a few peeled shred almonds. Let the preparation boil close the stewpan hermetically, and put it on a very slow fire, with hot ashes on the lid, or in a slow oven, stewing the fish thus for one hour. When ready to serve, colour the sauce with a few drops of cochineal, and dish it up; at each end of the dish place a group of horse-radish shavings.
Roast Lamb.
19 to 20 lb lamb
Salt and pepper
Water
Lemon juice
A whole lamb of the average weight of 19 to 20 lbs., roasted on a spit made out of the branches of a tree about four yards long. The lamb is first cleaned, then salted and peppered, both inside and out. The fire is of wood, made in the open, or, if in a town, in a courtyard. The lamb is placed at a slight distance from the fire, as it must roast slowly, not quickly. The roasting takes from three to four hours, during which time the spit must be turned briskly and the lamb basted with a preparation of water, lemon juice, salt, and plenty of pepper. When drawn from the fire the lamb should look simply whiteish. It is eaten hot, but more often cold.
Olives Stuffed with Chestnuts.
12 large olives
6 chestnuts
2 ounces butter
2 ounces ham
1 medium-sized carrot
1 onion
Bay–leaf
A blade of mace
4 or 5 peppercorns
1 tbs flour
1 ounce butter
Salt and pepper
Grated nutmeg
Bread, sliced
Butter to fry bread
Hard-boiled eggs for garnish
Procure twelve large olives and six chestnuts. Put two ounces of butter into an enameled saucepan, with two ounces of ham cut into small pieces, a moderate-sized carrot and onion peeled and cut into thin slices, and fry them until they are brown. Then add a bay-leaf, a blade of mace, four or five peppercorns; dredge in one tablespoonful of flour, and moisten with some of the liquor from the olives. Stir the whole until mixed, then place the pan over the fire for an hour, and stir occasionally. Boil the chestnuts, and when tender peel them, put them in a mortar with one ounce of butter, salt and pepper to taste, and a small quantity of grated nutmeg, and pound until smooth. Peel the olives, remove the stones, fill the hollows with the chestnuts, and lay them in a rather shallow lined stewpan. Strain the above sauce over them, carefully, and simmer at the edge of the fire till hot through. Cut a thick slice of bread, fry it in butter till a light brown, then drain and scoop out the centre, making a hollow large enough to hold the olives. When ready, put the olives on the bread, place it on a hot dish, garnish tastefully round with quarters of hard-boiled eggs, pour the sauce round the bread, and serve while very hot as a separate dish.
Meat Dumplings.
1 lb braised loin of mutton
Cooked sheep’s brain
3 or 4 tbs cooked fine-herbs
2 or 3 yolks of eggs
1¼ lb puff paste
Grated parmesan
Gravy
Tomato sauce
Take some meat off a braised loin of mutton (a pound); pare away the tough parts, chop, and pound it together with a cooked sheep's brain; season this mince; add to it three or four tablespoonfuls of cooked fine-herbs, and two or three yolks of eggs. Roll out, on a floured table, a pound and a quarter of puff-paste in a thin, square flat; moisten the paste with a paste-brush, and set on half of its surface the prepared mince, divided into small balls, these being placed in straight at half an inch distance. With the remainder of the paste cover the other part, press it in the intervals and then stamp out the "ravioles" of a round form, with a plain round cutter. Ten minutes before serving plunge them into salted boiling water; boil them for three or four minutes, and then drain them on a sieve. Place them afterwards on a dish, by layers, each sprinkled with grated parmesan; pour over a few spoonfuls of good gravy, thickened with tomato sauce.
Rough Puff Pastry.
½ lb flour
¼ lb butter
Lemon juice
Salt
Water
Half a pound of flour, quarter-pound of butter, squeeze of lemon juice, salt and water. In the flour break butter in pieces, add salt and lemon. Mix to a dough with a little water, and roll out into a strip. Fold in three and half turn, and roll out again. Do this four or five times. Keep in a wet cloth until next day. If for sweet pastry add a dessertspoonful of sugar when mixing the dough.
Dolmas of Lettuce.
Lettuce
Salted water
1¼ lbs forcemeat
Salt
Salt
Melted butter
Broth
Forcemeat:
Bacon
Lean mutton
2 eggs
A small quantity chopped onion
A handful sifted breadcrumbs
2 or 3 tbs minced mushrooms
A little minced parsley
Rice:
10 ounces rice
Stock
Butter
Parmesan cheese
Lemon sauce (see below)
Strip the leaves off a large lettuce, wash thoroughly, put them into a saucepan of warm salted water. Take them out, plunge into cold water, and dry them. In the meantime prepare one-and-a-quarter pounds of forcemeat, using an equal quantity of finely chopped fat bacon and lean mutton, two eggs, a small quantity of chopped onion, a handful of sifted breadcrumbs, two or three tablespoonfuls of minced mushrooms, and a little minced parsley. Divide this into pieces about the size of a walnut, wrap them up separately in pieces of the leaves, put them close together in a saucepan, sprinkle well with salt, pour over a little melted butter, and add broth to half their height. Cover them over, and cook until the liquor is reduced to a glaze, then remove the pan to the side. Boil in stock ten ounces of rice, and finish with butter and grated Parmesan cheese. Place a thick layer of this rice in an entree dish, and very carefully arrange the dolmas on top. Pour a rich lemon sauce over all, and put in a very hot oven for three minutes.
Lemon Sauce.
3 eggs, beaten
2 cupfuls stock
Salt and pepper
Juice of 1 lemon
Beat up three eggs, which add to two cupfuls of the stock with a little pepper and salt, and the juice of a lemon; heat up, but do not boil.
Stewed Vegetables.
1 dozen green capsicums
Salt
2 handfuls French beans
1 egg-plant
2 good tomatoes
A few green sweet peppers or pimentos
1 onion
A little cayenne
A little parsley
½ point of garlic
Cut the two ends off a dozen green capsicums, let them macerate in salt for a quarter of an hour, wash them afterwards in warm water, and boil them quickly in salted water, keeping them green. Boil likewise in salted water two handfuls of tender French beans. Cut in oblong squares an egg-plant, and macerate them to extract the water. Split in the middle two good tomatoes, freed of the pips, and cut them in bits. Remove the stem and core of a few green sweet peppers or pimentoes, slice the flesh lengthwise, and fry them for five minutes. Slice an onion, put it into a frying-pan with oil, and fry without allowing it to take colour; add the pimentoes, half cooking them, and tossing frequently; add the egg-plant, and a few minutes after the tomatoes; fry the vegetables until their moisture be evaporated, introduce into them the beans, season with salt, a little cayenne, a little parsley, chopped with half a point of garlic; at the last moment add the capsicums, previously warmed up in a frying-pan with oil, whole if small, or, if large, cut in thick slices: two minutes after dish the calalou. Serve as a separate dish.
Roast Snipe.
2 brace of snipe
Fresh pork
Chopped raw mushrooms
1 pinch shallot
Some parsley
Pepper
Butter
Bread, sliced
2 sliced onions
1 small lump butter
Salt and pepper
Flour
½ pint stock
4 chicken livers
A little white wine
Pluck, singe, and draw two brace of snipe, and remove the backbones. Finely chop some fresh pork, and mix with it an equal quantity of chopped raw mushrooms, one pinch of shallot, some parsley, and pepper. Fill the birds with the above mixture, sew them up, and truss them. Fix the snipe on a spit, and roast them in front of a clear fire, basting them continually with butter. Place some slices of bread beneath the birds in the dripping pan. Put two sliced onions into a stewpan with a small lump of butter, season them with pepper and salt, and fry till nicely browned ; then dredge in a little flour, and stir in gradually about half a pint of stock, and boil until the onions are cooked. Fry the trails of the snipe with four chickens' livers; season, pound, and pass them through a fine hair sieve. Put the puree of trails into a saucepan with a little white wine and the onions; stir them over the fire for a few minutes, but do not allow them to boil. When cooked remove the snipe from the fire, brush them over with melted glaze, put the pieces of bread from the dripping pan on a hot dish, stand the snipe on them, pour the sauce over them, and serve.
Macedoine of Peaches.
4 large peaches
Vanilla syrup
Pears
Apples
1 tbs sugar syrup
Vanilla
Yolks of 4 eggs
4 ounces white wine
Grated peel of 1 large lemon
1 tbs sugar
Lemon jelly
Orange jelly
Whipped cream
Get four large peaches, being not over-ripe, divide each of them in two pieces, remove the stones. Pare the finest pieces round, plunge them into boiling water, wherein leave them until their skin is easily to be removed; a few moments will do. Drain them immediately, place them in a kitchen basin, and cover with cold vanilla syrup, and steep for an hour. With a vegetable cutter cut out little balls of pears, boil them very slightly in light syrup, drain, place them in a basin, add a few drops of cochineal, as well as one tablespoonful of sugar syrup flavoured with vanilla, and macerate them for half an hour. Half an hour previous to serving, drain the peaches, whip the yolks of four eggs and put in a pan with four ounces of white wine, the grated peel of half a large lemon, and a tablespoonful of sugar. Whip this on the fire till quite stiff, but do not boil it. Pour into a dish, and, when cold, put heaps pyramid form into the hollow of the halves of the peaches; put the balls of apples drained and cut into two round the edges. Mask the preparation (not the pears) with half set lemon jelly, dish the peaches on a gum paste bottom, having a small support on its centre seven or eight in a circle, one in the middle garnish the bottom of the dish with fancy shaped pieces of calf's foot orange jelly, and whipped cream.
Honey and Pistachio Sweet.
1 lb honey
1 ounce gelatin
½ rind of a large lemon
Rind and juice of 1 orange
2 ounces pistachio nuts
1 tbs brandy
1 small teacupful cold water
Corn flour
Icing sugar
Take one pound of honey, one ounce of gelatine, half the rind of a large lemon, the rind and juice of one orange, two ounces of pistachio nuts, one tablespoonful brandy, and a small teacupful of cold water. Soak the gelatine in the water, and, when quite soft, put it along with the honey on to boil for twenty minutes, giving an occasional stir. Peel the rind of the orange and lemon very thinly (there must be no white pith), and add to the boiling liquid along with the brandy, and let it stand by the fire for fifteen minutes to extract the flavour. Remove the orange and lemon peel, and add the orange juice along with the pistachios, which you have split, and stand at side of fire for other five minutes, after which pour into a greased tin. When cold and firm, draw the jelly out of the tin and cut into squares. Roll the squares in corn flour, and let them stand for a day, and then rub them in icing sugar. In damp weather the jelly may take longer than a day to become sufficiently dry to roll in icing sugar.
Orange Blossom Ice.
1 lb fresh pistachios
1 handful sugar
2 pints cold cream
5 or 6 tbs genuine orange-blossoms
Cold syrup
Bruise to a paste a pound of very fresh pistachios in a mortar, with a handful of sugar. Dilute with two pints of nearly cold English cream; let it infuse for half an hour; pass the preparation through a sieve, and freeze in the usual manner. Ten minutes previous to dressing the ice, gradually introduce into it five or six tablespoonfuls of genuine orange-blossoms (eau de fleurs d'oranger), previously mixed up with a little cold syrup and a little of the preparation. Now dish the ice in a rock shape on a folded napkin.
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