Ingredients: Beef, salt, larding bacon, Burgundy, vinegar, spices, herbs, flour. Beat a piece of rump steak, or fillet to make it tender; sprinkle it well with salt and some choppe...
There is no reason why you should not sometimes have a nice relish for cold meat when you can make a pint of it for six cents, so I will give you a receipt for it. Get at Washingto...
Use them only when very fresh, as the shells harden after twenty-four hours. Cut the ends of the small legs off; take off the gills and tucks; wash and drain well upon a cloth. A f...
Ingredients: Veal, salt, pepper, butter, bacon, carrots, flour, Chablis, water, lemon. Cut a bit of veal steak into pieces the size of small cutlets, salt and pepper them, and put...
Clean well a calf's head, boil it and cut in square pieces of about an inch; put half a pint of its own liquor, and mix it well with some mushrooms, sweetbreads, yolks of eggs, art...
Boil a quantity of vinegar proportionate to that of the almonds to be pickled, skim it, and put into it salt, mace, ginger, Jamaica and white pepper. Put it into a jar, and let it...
Take a knuckle of veal of about four pounds, chop it in pieces, and set it on the fire in about six quarts of water, with a small piece of lean ham, three or four blades of mace, t...
1/2 pint soaked haricot beans. 1 pint of water. 1 ounce butter. 1/2 teaspoon salt. A little grated nutmeg. 1/2 pint Sauce No. 174. Dissolve half an ounce of butter in a saucepan, p...
Take a quart of fine peas, and two small or one large cabbage lettuce; boil the lettuce tender; take it out of the water, shake it well, and put it into the stewpan, with about two...
Chop six ounces of ready dressed lean veal and three ounces of ham very small; put it into a stewpan, with an ounce of butter rolled in flour, half a gill of cream, the same quanti...
Boil some potatoes in water, strain them, and take sufficient milk to make them into a mash, rather thick; before you mix the potatoes put the peel of half a lemon, finely grated,...
One ounce of pepper, two of saltpetre, one pound of bay salt, one ounce of sal prunella, one pound of common salt. Rub these in well, and let the ham lie a week after rubbing; then...
Soaked in cold water for a quarter of an hour, and then boiled for fifteen minutes, Nelson's Mulligatawny Soup is very appetising and delicious. It should be eaten with boiled rice...
Cut two large china oranges in quarters, and take out the seeds; beat them in a mortar, with two ounces of sugar, and the same quantity of butter; then add four eggs, well beat, an...
Peel six oranges, (cost twelve cents,) slice them, place them in rings in a glass dish, sprinkle them with three ounces of powdered sugar, (cost two cents,) pour over them a little...
Take oatmeal, clean picked and well beaten; steep it in water all night; strain and boil it in a pipkin, with some currants, a blade or two of mace, and a little salt. When it is w...
3 pounds artichokes. 1/2 pint water. 3/4 teaspoon salt. 1 pint sauce No. 172. Wash and peel the artichokes, and boil for twenty minutes in the salt and water. Should any of the wat...
Take the tender part of a fillet of veal, free from sinew, and mince it fine, with a piece of the fat of ham, some chopped thyme, basil, and marjoram, dried, and a little seasoning...
Tie or sew up the ham in a coarse cloth, put it into a sack, and bury it three or four feet under ground, for three or four days before you dress it. Wash it in warm water, pare it...
Beat the white of one egg, (cost one cent,) to a stiff froth, mix it with three dessertspoonfuls of cold water, dip into it carefully some perfect bunches of ripe red and white cur...
Cut slices of very light bread half-an-inch thick, with a round paste-cutter, divide them into neat shapes all alike in size. Throw them into boiling fat and fry quickly of a rich...
Another way. 1 medium-sized vegetable marrow. 3 ounces bread crumbs. 2 onions. 1 ounce butter. 1/2 teaspoon salt. 1/4 teaspoon pepper. A little sage. Slice and fry the onions in th...
To make the celebrated Windsor soap, nothing more is necessary than to slice the best white soap as thin as possible, and melt it over a slow fire. Take it from the fire when melte...
To every gallon of water put three pounds and a half of loaf-sugar; boil it half an hour, and to every ten gallons, when cold, put a pint of yest. Put it next day into a barrel, wi...
Take two Pound of Plums, and cut them in the Seam; then take a Pint and half of Jelly, made of the same Plum, and three Pound and a half of Sugar; boil the Jelly and Sugar, and scu...
Prick the tongues with a skewer, and salt them with bay-salt and saltpetre, to make them red. Boil them till they will just peel; season with mace and a little pepper, to your liki...
Make a brine with two handfuls of salt in a gallon of water, let the turbot lie in it two hours before it is to be boiled; then set on a fish-kettle, with water enough to cover it,...
Ingredients: Polenta, onion, butter, salt, stock, Parmesan. Make a somewhat firm polenta (No. 187) with half a pound of ground maize and a pint and a half of salted water, add a sm...
When your steak is nearly broiled, chop some large onions, as fine as possible, and cover the steak thickly with it, the last time you turn it, letting it broil till fit to send to...
Make some strong boiled gravy, with veal, a good deal of spice, and sweet-herbs; put these into a stewpan with celery cut into pieces of about two or three inches in length, ready...