Aspic jelly, or meat jelly, may be made very good, and at a moderate cost, by boiling lean beef or veal in water with a little vegetable and spice. To make it according to the stan...
Cut a neck of mutton into cutlets; beat it till very tender; wash it with thick melted butter, and strew over the side which is buttered some sweet-herbs, chopped small, with grate...
Take two ounces of Cheshire cheese grated, two ounces of white bread grated, two ounces of butter, half a pint of cream, and a little white pepper; boil all together; let it stand...
2 tomatoes. 1 green apple. 1 leek. 2 ounces butter. 1 teaspoon lemon juice. 1/2 pint lentil or haricot bean stock. 1/2 teaspoon mixed herbs. Salt and pepper to taste. Dissolve the...
To 7 pounds of ripe figs make a syrup of 3 pounds sugar, 1 quart vinegar, a small handful of whole cloves, and boil five minutes. Remove and set away to cool. The second day the sy...
Baking powder biscuits, also known as baking powder rolls, are a type of quick bread that originated in North America. They are a staple in many households and are often served as...
MISS STEVENSON. One quart stock, two eggs, two gherkins, a little red and green colouring, two tablespoonfuls cream, whites and shells of two eggs, one wine glass of sherry, and a...
To a piece of fresh butter, of the size of an egg, take three spoonfuls of flour, and three yolks of eggs; stir the butter and eggs well together; add a little salt and nutmeg, and...
Mutton chops, properly speaking, are an expensive affair; but what I recommend you to buy is, the chump end of the loin of mutton, which is always to be had much cheaper. This weig...
History of Soffiato Di Cappone (Fowl Souffle) Soffiato Di Cappone, also known as Fowl Souffle, is a classic Italian dish that originated in the Piedmont region. It is believed to h...
History of Zuppa Regina Di Riso: Zuppa Regina Di Riso, also known as Queen's Soup, is a classic Italian dish that has been enjoyed for centuries. Its origins can be traced back to...
With all her haughty looks, the time I've seen When the proud damsel has more humble been; When with nice airs she hoist the _pancake_ round, And dropt it, hapless fair! upon the g...
Two small wine glasses of rose-water, one ounce of isinglass, twelve bitter almonds, blanched and shred; let it stand by the fire till the isinglass is dissolved; then put a pint o...
Prepare the pudding batter as indicated in the foregoing Number, and when you have poured one-half of it into the greased pie-dish, strew about two pounds of any kind of fruit upon...
Beat eggs lightly and add crushed cracker crumbs till it forms a thick paste, then thin with a little milk. Season with finely cut onion, pepper and salt. Fry in butter, like panca...
(Stufato alla francese) Prepare on the bottom of the saucepan a layer of thin slices of ham, on which place several little cubes also of bacon. In the middle place a bunch of parsl...
First boil the potatoes, and then put a little butter, a chopped onion, half a pint of milk, or water, pepper and salt to season; boil this for ten minutes, then add the potatoes,...
Make a clear bouillon, using one teaspoon of Armour's Extract of Beef to one pint of hot water. Dissolve one spoon of powdered gelatine and stir into the hot liquid. Stir in a few...
To five pints of skim or buttermilk, add a couple of onions chopped fine, and set them to boil on the fire; meanwhile, mix six table-spoonfuls of oatmeal with a pint of milk or wat...
Pike With Egg Sauce Recipe History: Pike with Egg Sauce is a classic dish that has been enjoyed for centuries. The recipe originated in Europe, where freshwater fish like pike were...
A piece of the shoulder, breast, or chump-end of the loin of veal, is the cheapest part for you, and whichever of these pieces you may happen to buy, should be seasoned with the fo...
(Coniglio in umido) After washing the rabbit, cut it in rather large pieces and put it on the fire to drive away the water that is to be drained. When quite dry, put in the saucepa...
Stir to a cream a pound of powdered white sugar, seven ounces of butter--then add the whites of sixteen eggs, beaten to a stiff froth, half a nutmeg, or a tea-spoonful of rosewater...
Take 2 dozen ears of green corn well-filled, but young; grate or pound the corn, and add 1 pounded soda cracker and a little salt. Bake two hours in a moderate oven, and a rich cru...
Wash the cherries, pick and stone them, then weigh, taking the same amount of sugar as cherries. Let them stand one hour, put on fire and let them boil through thoroughly. Pour on...
Cut a cold boiled chicken in small squares, removing all the skin. Put into a skillet with 1/2 pint of cream and 1/4 pound of butter, rolled in 1 tablespoonful of flour, seasoned w...
Take three quarters of a pint of milk, three tea-spoonfuls of flour, and three eggs: mix the flour quite smooth with a little of the milk cold; boil the rest, and pour it to the mi...
_'Tis no one thing_; it is not fruit, nor root, Nor poorly limited with head or foot. DONNE. Cut off the tops of some small French rolls, take out the crumb, fry them brown and cri...
The man had sure a palate cover'd o'er With brass or steel, that on the rocky shore First broke the oozy _oyster's_ pearly coat, And risk'd the living morsel down his throat. GAY....
Boil two pounds of white potatoes; peel them, and bruise them fine in a mortar, with half a pound of melted butter, and the yolks of four eggs. Put it into a cloth, and boil it hal...