Professor Walter's Recipes of Yesteryear

Pan Broiled Steak ~ 1917

1 lb. Steak
1 Tablespoon Butter
1 Teaspoon salt
1/8 Teaspoon Pepper
2 Tablespoons Host Water
1 Teaspoon Chopped parsley

Wipe the meat carefully with a wet cloth.  Remove superfluous fat and any gristle.  Cut the edges to prevent them from curling up.  When broiling oven is very hot, place the meat without any fat, upon a hot flat pan, directly under the blaze.  Brown both sides very quickly.  Turn often.  Reduce heat and continue cooking about seven minutes or longer if desired.  Place on a warm platter; season with salt, pepper and bits of butter.  Set in the oven a moment to melt the butter.  If salt is added while cooking, the juices will be drawn out.  A gravy may be made by adding hot water, butter, salt, pepper and parsley to the pan.  Pour the gravy over the steak.

 

Baked Almond Catfish ~ 1923

½ cup whole almonds, toasted
3 tablespoons cornmeal
2 tablespoons parmesan cheese
2 tablespoons parsley, chopped
1 tablespoon flour
Salt & Pepper to taste
1/3 cup lemon juice
2 pounds catfish filets
Parsley and lemon to garnish

Grind almonds and combine with cornmeal, cheese, parsley, flour, salt, and pepper.  Dip filets in lemon juice and coat both sides with almond mixture.  Place on baking sheet and bake 400 degrees for 8 minutes or until done.  Serve immediately.  This works equally well with boneless skinless chicken breast.  Serves 4

 

String Bean Soup ~ 1908

Take a quart of string beans and remove all the strings from them; cut then in small pieces and wash in cold water, then boil them in salted water until tender enough to be mashed through a colander, using a potato masher. After the beans are prepared in this way, put two tablespoonfuls of butter and two of flour in sauce pan and set over the fire--stir it until both are smoothly mixed, then gradually stir in two quarts of boiling water. The bean pulp is added as soon as the soup boils.  Season with salt and boil once, then serve.

Broiled Salmon ~ 1908

Wash the fish well in cold water, wipe carefully and rub inside and out with salt.  Wrap in cheese cloth and place in a broiler, cover with boiling water, add one teaspoonful of salt and simmer.  Take from water as soon as done, remove cloth, lace fish on plate, garnish with lemon and parsley.

Meat Cakes ~ 1908

One heaping cup of mean finely chopped, one of chopped cold broiled potatoes, two rolled crackers, one well-beaten egg, pepper, salt and butter, milt to shape into cakes. Dip in beaten egg, then in fine cracker crumbs, and brown in hot fat.

Saddle of Venison ~ 1908

A small saddle of venison, pare neatly and remove all sinews from surface, lard closely with fine lardoons. Tie it round, place in roasting pan with small sliced onion and small carrot, spread a little butter over it and add one teaspoonful of salt in the pan; roast in a quick oven forty minutes, basting every ten minutes.

Mutton Pie ~ 1908

Cover the bottom of a well buttered dish with alternate layers of cold roast mutton, cut in thin slices, and tomatoes peeled and sliced, or canned tomatoes; season each layer with pepper, butter and salt, making the top layer of tomatoes and bread crumbs; bake forty-five minutes; serve hot.

Beef Heart Baked ~1908

Wash thoroughly, remove all the blood, fill with nice dressing; season with a little onion and sage.  Steam until tender, then bake, adding butter to the pan and basting often.  Slice thin, across, and let part to serve cold.

Excellent Way to Cook and Serve Chicken ~ 1908

After the chicken has been cut open through the back, flatten the breast bones a little by pounding them with a wooden mallet.  Lay the chicken, with some slices of salt pork, in a shallow baking tin, and place the tin in a hot oven.  Pour a little salted water in the pan and add a little frequently while in the oven.  Take chicken from the pan when about half cooked, and place it upon a broiler over a clear fire.  The under side of the chicken should be broiled and then turned and the skin side cooked to a delicate brown.  Place it, when cooked, upon a heated platter, and sprinkle it with pepper and salt and pour some melted butter over it.  Parsley chopped fine should be sprinkled over the whole.  A chicken that is cooked this way will be more evenly and thoroughly cooked, and it has the delicate flavor of broiling.

Chicken Pot-Pie ~ 1908

Cut and joint a large chicken.  Cover with water, let it boil moderately until tender.  Season with pepper and salt, and thicken gravy with two tablespoons of flour mixed smooth in a piece of butter the size of an egg.  Have ready nice light bread dough; cut with a biscuit-cutter about an inch thick, and drop into boiling gravy, having previously removed the chicken to a hot platter.  Cover and let boil one-half to three-quarters of an hour.  Stick a fork to ascertain if done; if it comes out clean they are.  Lay on the platter with the chicken, and pour over the gravy, and serve.