Ingredients: Beef steak, butter, onions, stock, sausage meat. Cut some thin slices of beef steak, and on each place a little forcemeat of fowl or veal, to which add a little sausag...
Boil them as usual; half an hour before sending to table, throw away the water from them, and set the pot again on the fire; sufficient moisture will come from the potatoes to prev...
Yolk of hard-boiled egg. 3 Brazil nuts. 1 baked potato. 2 raw yolks of eggs. The whites of ditto. 1 shalot. 1 pinch of mixed sweet herbs. 1 teaspoon ground almonds. 1 tablespoon br...
Let your Water boil in the Pan you make it in; and when the Apples are par'd and quarter'd, put them into the boiling Water; let there be no more Water than just to cover them, and...
Chop sufficient cold cooked chicken to make a half pint. Chop a quarter of a pound of blanched almonds, add them to the chicken, add four tablespoonfuls of cream, a half teaspoonfu...
Wash and put them in a pot, with just water enough to prevent the shells burning at the bottom of the pot. Heat them till the shells open--take the clams out of them, and warm them...
To a gallon of water put three pounds of lump sugar; boil them together for an hour, skimming all the while. Pour it upon the cowslips, and, when milk warm, put into it a toast, wi...
Clean a large pike; take out the gills; prepare a stuffing with finely grated bread, all sorts of sweet-herbs, particularly thyme, some onions, grated lemon-peel, oysters chopped s...
Keep either a plated or tin saucepan for the sole purpose of melting butter. Put into it a little water and a dust of flour, and shake them together. Cut the butter in slices; as i...
Wash half a pound of fine, fresh mushrooms, skin, stem and cut them into dice. Put the stems and skins in water to cover and stew them for twenty minutes; strain and put the mushro...
You can generally buy a fowl for about a shilling a pound; it need not be tender, but it ought to be fleshy in order to furnish the basis for two meals. Choose a fowl which will co...
Take a knuckle of veal; stew it with celery, herbs, slices of ham, and a little cayenne and white pepper; season it to your taste. When it is cleared off, add one pound of sweet al...
Ingredients: Veal or fowl, ox palates, stock, tongue, truffles, butter, mushrooms, sweetbread. Soak two ox palates in salted water for four hours, then boil them until the rough sk...
Spread any crisp cracker with a thin layer of grape fruit marmalade, put on top another cracker and serve at once.
Cut a selected lemon in the form of a basket with handle, and scoop out all the pulp. Fill basket thus made with one tablespoon cold cooked chicken or sweet bread cut in small dice...
To dye a buff color, boil equal parts of arnotto and common potash, in soft clear water. When dissolved, take it from the fire; when cool, put in the goods, which should previously...
Break two eggs in a bowl, add a little salt and white pepper, a few drops of onion juice and four tablespoonfuls of cream, beat slightly; turn into a buttered tin cup, stand in a s...
To fricassee it like fowls, parboil it; turn it a few times over the fire with a bit of butter, a bunch of parsley, scallions, some mushrooms, truffles, and morels. Shake in a litt...
This well-known essence is extracted from the little cells visible in the rind of lemons, by submitting raspings of the fruit to pressure. The greater portion of the oil of lemons...
may be made of ox-cheek, stewed gently for some hours, and well skimmed from the fat, and again when cold. Small suet dumplings are added when heated for table as soup.
Spread an individual earthen mould generously with butter. Season two tablespoons chopped cooked chicken, veal, or lamb, with one-fourth teaspoon salt and a few grains pepper. Line...
Cut thick slices of whole wheat or Graham bread, trim the crusts and hollow out the centers, being careful not to make a hole all the way through. Pound or mash the hard boiled yol...
Dissolve a level teaspoonful of soda in one pint of sour milk, add to it one pint of molasses, (cost five cents,) quarter of a pound of chopped suet, (cost two cents,) half a pound...
Put a leg of beef and a scrag of mutton cut in pieces into three or four gallons of water, and let them boil twelve hours, occasionally stirring them well; and cover close. Strain...
Pick over Brussels sprouts, remove wilted leaves, and soak in cold salt water fifteen minutes. Cook in boiling salted water twenty minutes, or until easily pierced with skewer. Dra...
Ingredients: Capon, veal forcemeat, fat bacon, stock, rice, truffles, mushrooms, cocks' combs, kidneys or fowls' liver, supreme sauce, milk, Chablis. Stuff a fine capon with a good...
Fifty large, ripe tomatoes, six green peppers, six red peppers, eight onions and six garlics, eight tablespoons salt, eight tablespoons sugar, twelve cups vinegar, celery, cloves,...
Put six eggs into warm water, bring to a boil and keep at boiling point, without boiling hard, for a half hour. Throw them into cold water, remove the shells and cut them into slic...
Put to six ounces of hops five quarts of water, and boil them three hours--then strain off the liquor, and put to the hops four quarts more of water, a tea-cup full of ginger, and...
Cut the fish into four pieces; season them to your taste with pepper, salt, and a little mace, mixed with a quarter of a pound of beef suet, chopped fine. Put at the bottom and top...