The
From The Chicago Daily News Cook Book (1930).
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A historical recipe
The Chicago Daily News Cook Book, by Edith G. Shuck and Dr. herman N. (1930).
United States
Known as an American recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 2 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- Tenderloin “Fricassee.” Water Ae.
- 2 cups.
- Mushrooms %% a em Flour 2 tablespoons.
- Pork tenderloi Olives (ripe) 1 pint.
- (Frenched) 1% Butter 4 tablespoons.
- pounds.
- Brown tenderloin patties quickly;
- add one cup of water, cover closely and let simmer 30 minutes.
- Peel mushrooms and cut in pieces.
- Melt butter in skillet, add mushrooms and cook 7 minutes;
- add flour and 1 cup hot water.
- Cut meat from olives, add to mushrooms, pour over tenderloin and serve.
- MRS.
- E.
- S.
Plating
Cookware for this recipe
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Frying pan
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Saucepan
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Chef's knife
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Vegetable peeler