Fry a quarter of a pound of onions a light brown; mince a turnip and carrot and a little piece of celery; boil these until tender in three pints of the liquor in which a rabbit has...
Melt 1 cup white sugar in a saucepan till it is dark; add slowly 1 cup cold water, stirring briskly, and boil till it thickens. Keep in large-mouthed bottle.
(Pollo dissossato ripieno) To remove the bones from a chicken the following instructions will be found useful. Wash and singe the fowl: take off the head and legs, and remove the t...
Preserved green figs are used for this cream--those of Fernando Rodrigues are excellent. Place the figs in a plain mould, and pour in gently, when on the point of setting, a cream...
This is an excellent soup, but as it requires boiled or roast breast of chicken or turkey it is well to make it only when these ingredients are handy. Prepare a certain quantity of...
Steep a pint of cracked oatmeal in a quart of milk till tender; add a pound of grated bread, pennyroyal, leeks, a little onion cut small, mace, pepper, and salt, to your judgment....
Mother's Old-fashioned Cake Recipe History: Mother's Old-fashioned Cake, also known as Mrs. O. W. Weeks' cake, is a classic recipe that has been passed down through generations. Th...
Mix equal quantities of milk and oyster juice together. To a pint of the liquor when mixed, put a pint of wheat flour, a few oysters, a couple of eggs, and a little salt. Drop it b...
Blanch the oysters, and strain off the liquor; wash the oysters in three or four waters; put them into a stewpan, with their liquor and half a pint of white wine vinegar, two onion...
(Zuppa Regina) This is made with the white meat of chicken, which is to be ground in a meat grinder together with blanched almonds (5 or 6) for one quart of chicken stock. To the m...
Take a pound of single-refined sugar, finely sifted, and grate as much chocolate as will colour it; add an ounce of beaten almonds; mix them well together; wet it with the froth of...
Wash seven pounds of fruit and let boil with a little water until soft enough to press through a colander. Add three pounds of sugar, three pints of vinegar, and cloves and cinnamo...
1/2 pound of fish picked up and braized in butter and cooked in the following sauce: 1 cup of cream over hard boiled egg cut in squares; the yolk of 1 raw egg; a tablespoonful of E...
Take the pith of an ox, and lay it in water for two days, changing the water night and morning. Then dry the pith well in a cloth, and, having scraped off all the skin, beat it wel...
Take one pound of beef and two pounds of suet shred fine, two pounds of currants, one pound of the best raisins stoned, but not chopped, three quarters of a pound of sugar, four fi...
Truss your pigeons as for boiling. Take pepper, salt, cloves, mace, some sweet-herbs, a little grated bread, and the liver of the birds chopped very fine; roll these up in a bit of...
The following is the celebrated Lancashire receipt for cooking potatoes:--Cleanse them well, put them in cold water, and boil them with their skins on exceedingly slow. When the wa...
(Macco di sedani) Take some big roots of celery, prepare as usual and wash in running water. Boil in salted water, crush and rub through a sieve. Put in a saucepan this puree, with...
White of 1 egg, 1 heaping cup sugar, beat egg till it foams. Add sugar and flavoring, and stir very thoroughly.
Take three pints of good cream and three quarters of a pound of fine sugar pounded, twenty eggs, leaving out eight of the whites; beat them very well and light. Add to them rather...
(Salsa per sedani al sugo) The celery, prepared as above, are seasoned with the following sauce: Make a roux melting a piece of butter and browning an equal weight of flour; stir f...
(Cipolle in stufato) Keep in cold water, for half an hour, two pounds of middle-sized onions. Afterward skin and place in a saucepan in which pour as much broth as is necessary to...
Coddle six large codlings till they are very soft over a slow fire to prevent their bursting. Rub the pulp through a sieve. Put six eggs, leaving out two whites, six ounces of butt...
Take all the body and the meat of the legs, and put them together in a dish to heat, with a little broth or gravy, just to make them moist. When hot, have ready some good broth or...
Take a pint of red wine, twelve anchovies, one onion, four cloves, a nutmeg sliced, as much beaten pepper as will lie upon a half-crown, a bit of horseradish sliced, a little thyme...
Make as much egg barley as required. Heat two tablespoons of fat, add one-quarter cup of onions, fry until golden brown, add the dried egg barley and brown nicely. Place in a puddi...
Make the cake by the same recipe as for orange cake. Bake in three layers. FILLING.--The whites of two eggs beaten to a stiff froth and a cup of powdered sugar. Grate enough fresh...
Take one pound and a half of quinces, two pounds of sugar, a pint of water, and a quarter of a pint of the juice of quinces; boil it tender, and skim it well. When done enough, put...
(Filetto al marsala) Roll a piece of the tenderloin, tie it and, if it is about two pounds, put it on the fire with a middle-sized onion cut in thin slices, some thin slices of ham...
When anchovies have, through the loss of the pickle, become rusty or decayed, put two pounds of saltpetre to a gallon of water, and boil it till reduced to a fourth part, continuin...