Top Banner

Click here to load reader

PRRDiningCarDept_CookingInstructions

Oct 24, 2014

ReportDownload

Documents

Pennsylvania RailroadDining Car Department

Cooking Instructions ofor the preparation of dishes served in Dining Cars throughout the System.

o

This copy issued to:

(Name)_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

http://PRR.Railfan.net/documents

Scan and OCR conversion Rob Schoenberg, 2002 Note: This document has not yet been thoroughly proofread. OCR version 0.7, 1/7/2002 Visit http://PRR.Railfan.net/documents for the latest version.

THE ORIGIN OF COOKERYAn Historical Factall PREHISTORIC MAN atename his meats an individual, whose has never and other foods raw. One day been handed down to posterity, accidently dropped some meat over the glowing embers of a wood fire. Immediately, he discerned a strange, tantalizing, yet entirely agreeable, odor; his curiosity aroused, the man traced the aroma to the fire. Seeing what had happened and fearing that the meat would be unfit to eat, he snatched it off the fire. Fragments of it clung to his fingers; curiously, almost fearfully, he raised his hand to his mouth, smelled and tasted the meat was good!!! He called to his fellows, who then tried the broiled meat and also agreed that it was good. The news spread and so cookery began. From such a simple beginning came this wonderful and artistic profession with its thousands of delightful accomplishments that attract the eye, in turn satisfy mans appetite for food, and thus assuage his hunger. Cooking in its most primitive state was the forerunner of civilization Brought up to an art, it became a great factor in human progress. Raised to the rank of a science, it constituted one of the main pillars upon which civilization, itself, was founded. Splendid tributes were paid to the cooks of antiquity for the stupendous, yet silent part, they played behind the scenes of the worlds stage of human accomplishments. The profession of cookery has a most romantic and dramatic past. In ancient Egypt it held equal, if not superior rank, with medicine, chemistry and philosophy. The culinary art was considered not only from the standpoint of nourishment and enjoyment, but as a means to evolve scientifically a finer physical instrument for the manifestation of higher intellectual Powers. This theory is even now taught by the Hindus in the Yogi Science of Physical and Mental Culture. In ancient Greece, culinary art became a branch of philosophy and was taught in conjunction with gymnastic exercises. Numberless volumes have been written on this most interesting subject. Of the culinary art, it may be truthfully said, It is an honorable profession and those engaged in it should be justly proud of their craft.

1

http://PRR.Railfan.net/documents

In this, the Pennsylvania Railroad Dining. Car Departments contribittion to cookery, practical recipes are shown covering all specialties reflected on our menus. Service Instructions are also included. RECIPES AND INSTRUCTIONS SHOULD ALWAYS BE FOLLOWED CAREFULLY TO ASSURE BEST RESULTS AND SATISFACTION TO OUR GUESTS. This is your copy of our cook book and as its preparation has taken a great deal of time and involved considerable expense, you should take good care of it. We acknowledge and sincerely thank our Amen for the many recipes and suggestions submitted that have aided us greatly in developing this book and trust that it will prove an up-to-date and helpful guide to the excellence of food preparation and the maintenance of a high service standard so essentially important on the dining cars of The Pennsylvania Railroad.

Supt. Dining Car Service

2

INDEXFish Portions Beef Portions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 6 6 7 8 8-9 9-10 11 12 12 12 12-13-14 14 15-16 16 16-17 . 18 19 19-20-21 21 22 23-24 24-25-26-27-28 28-29-30-31-32-33 34-35-36-37-38-39-4041-42-43-44-45-46 Roasts Beef, Lamb, Veal, Pork, Ham Roasts, Poultry . . . . . Stuffings Various for Poultry 46-47-48 49 49-50 50-51 51-52-53-54 54-55-56 57-58-59-60-61 61-62 62

Fresh Pork Portions Smoked Pork Portions Lamb Portions Veal Portions . .

Poultry Portions (all kinds)

Service Instructions for Various Dishes (china and silver) Service of a la Carte Salads . Service of Vegetarian Meal Appetizers and Cocktails Oysters, Service of Soups, Service of . Cream Soups Puree Soups Fish, Service of . . Miscellaneous Soups . . . . . . . . . . . . . . . . . . . . Service of Rice with Curry Dishes .

Relishes, Portion and Service.

Consommes, Preparation and Garnishes .

Fish, Preparation and Cooking Sea Foods, Various Eggs and Omelets . Entrees, Poultry .

Entrees Beef, Lamb, Pork, Veal, Ham

Corn Fritters, Croutons, Dumplings, Noodles, Rice Cold Meats and Hot Weather Suggestions . Sandwiches . Sauces . Sauces, Sweet Butters, Various . . . . . . . . . . . . . . . . . . . .

3

http://PRR.Railfan.net/documents

INDEXPotatoes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 63-64-65 66 67 67-68-69-70 70-71-72-73-74 75-76-77 77-78-79-80-81-82 83-84 Desserts Tarts, Cobblers, Fritters, Dumplings, Shortcakes, Fruit Rolls . Puddings Cheese . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 84-85-86-87-88-89-90 91-92-93 93 93-94 95 95-96 96-97-98-99 104-105 105 106 106 107-108-109 110-111-112-113-114 115 . .

Vegetables, Canned Vegetarian Luncheon Vegetables, Fresh . Salads Pies . . . . . . Salad Dressings

Fruit, Service of

Cereal, Service of . Fruit, Preparation of Breakfast Specialties Miscellaneous Beverages Coffee, Making of . Tea, Making of French Terms . .

Hot Breads, Cakes, Toast, etc. .

99-100-101-102-103

Disposal of Surplus Material, Suggestion for Blank Pages for Memoranda

4

SIZE OF FISH AND MEAT PORTIONS A LA CARTE, FIXED PRICE MEAL AND TABLE DHOTE GROSS WEIGHTS

FISH

Portion for a la carte of Fixed Priced Meal BLUE FISH OR SEA BASS Baked, Broiled................................... CRABMEAT Creamed, Au Gratin .......... HALIBUT Boiled, Broiled, Fried, Baked KIPPERED HERRING Broiled............... LAKE TROUT Broiled, Boiled, Fried, Baked............ SEA TROUT................................................. BROOK TROUT........................................... MACKEREL, FRESHBaked, Broiled....... MACKEREL, SALTBroiled, Boiled.......... MACKEREL, SPANISHBaked, Broiled... PERCHFried, Saute, Broiled ................... RED SNAPPERBoiled, Baked, Fried....... SALMONBroiled, Boiled, Saute, Baked... SARDINESCold, Broiled, Devilled........... SALT CODFISHCakes ............................. SHADBaked, Broiled, Saute .................... SHAD ROEBroiled, Saute........................ SHRIMPSCooked in any style SMELTSFried........................................... SOLE, FLOUNDER or FLUKE Baked, Poached, Fried ...................... WHITEFISHBaked, Broiled, Fried..........

Portion for Table dHote

1 lb. lb. 1 lb. See Breakfast Specialties 1 lb. 1 lb. 1 lb. 1 Mackerel 1 lb. 2 ( lb. each) 1 lb. Contents of 1 can 1 glass or lb. 1 lb. pair 8 to 10 dependent on size. 4 smelts 1 lb. 1 lb.

4 oz. 2 oz. 4 oz.

4 oz. 4 oz.

4 oz. 4 oz. 4 oz. 4 oz.

4 oz. pair 6 to 8 dependent on size. 2 smelts 4 oz. 4 oz.

5

http://PRR.Railfan.net/documents

BEEF

Portion for a la Carte or Fixed Priced Meal RIBS Roast Prime Ribs Deviled Roast Beef Cold Roast Beef Shortribs, Boiled Shortribs, Braised Sirloin Steak Sirloin Steak, Minute $2.00 Sirloin Steak Dinner Sirloin Roast Sirloin Braised Boiled Braised Stewed Ground Steak Fillet Mignon Roast Braised Tips Ground Steak Braised Pot Roast Boiled Stewed Hamburger Boiled, Fresh Boiled, Corned For soup stock For Consomme Boiled, Fresh Boiled, Smoked Boiled, Sliced, Cold Braised Potted 4 cuts to the rib or 24 orders from the whole roast. 21-Rib pieces 21-Rib pieces 1 inches thick inch thick 1 inch thick 28 orders from loin 28 orders from loin lb. lb. 10 ozs. lb. 12 steaks, loin end or butt lb. 6 orders from each tongue 3 joints

SHORTRIBS LOIN

FLANK

TENDERLOIN

LOIN END or BUTT

BRISKET SHANK TONGUE

OX TAIL

FRESH PORKSHOULDER, Boneless Roast Braised Boiled Broiled Braised Stuffed Roast Braised Cold Roast Pork Chop, Fried Pork Chop, Broiled Pork Chop, Breaded lb. lb. lb. 2 chops

SPARERIBS LOIN

6

SMOKED PORK

SHOULDER, Smoked

Boiled Roast Braised Broiled Boiled Braised Broiled Stuffed Boiled Broiled Fried Boiled Full Portion Half Portion Roast Braised Boiled Chop, Fried Chop, Breaded Roast Boiled Boiled, Cold Broiled Full Portion (2 slices)

lb. lb. 6 oz. lb. cut in 2 slices 8 slices 4 slices lb. 2 chops To be sliced from whole ham. Horseshoe cut will make 16 slices or 8 full orders.

SPARERIBS, Smoked

SALT PORK

BACON

LOIN, Smoked

HAM, Smoked

Broiled, Half Portion, 1 slice Steak, cut in 1 pc. across Ham 16 steaks to the ham. Sandwich 1 ounce Sandwich, Coach Lunch 1 ounce SAUSAGE (Meat) Fried, Plain with Potatoes with Apples with Cakes with Mush Fried, Plain with Potatoes with Apples with Cakes with Mush Boiled Fried Broiled Braised

6 cakes to the pound or 3 orders 4 links 3 slices about inch thick

SAUSAGE (Link)

CANADIAN STYLE BACON

7

Welcome message from author
This document is posted to help you gain knowledge. Please leave a comment to let me know what you think about it! Share it to your friends and learn new things together.