Mix thoroughly a tea-cup and a half of sugar, half a tea-cup of butter, stir in a little flour, and half a nutmeg. Dissolve a tea-spoonful of saleratus in a tea-cup of milk, strain...
Put a little cullis into a stewpan, with a piece of butter the size of a walnut rolled in twice as much flour, salt, and large pepper, the yolks of two eggs, three or four shalots...
Take a good fillet of veal, and cut large collops, not too thin, and hack them well; wash them over with the yolk of an egg; then spread on a good layer of forcemeat, made of veal...
Take good sweet cream--to each pint put six ounces of double refined, powdered white sugar, half a tumbler of white wine, the juice and grated rind of a lemon. Beat the whole well...
Infuse a quarter of an ounce of cayenne, four heads of garlic, some shalots, half a drachm of cochineal, a quarter of a pint of ketchup, soy, walnut pickle, and an ounce of black,...
Wash it well; boil it till the bones will come out; when cold, put the inside of the cheek together with salt between; put the ears round the sides. Put the cheeks into a cloth, pr...
Make a hole at the stalk end; take out all the seeds, but no pulp; squeeze out the juice, which must be saved to put to them, taking great care you do not loosen the pulp. Put them...
Take half a large egg plant, boil gently until tender, remove from the fire, take out the pulp carefully so as not to break the shell, leaving it about a quarter of an inch thick....
French beans should have the strings taken off--if old, the edges should be cut off, and the beans cut through the middle. Boil them with a little salt, from twenty-five to forty m...
Mix some well bruised bay salt, and a little saltpetre, with common salt, and with a linen cloth rub the tongues and salt them, most particularly the roots; and as the brine consum...
Take one pound and a half of pounded sugar of the finest quality, and the juice of six lemons and six oranges, over which pour two quarts of boiling water; let it stand twelve hour...
Remove skin from a small piece of haddock, put in a buttered baking pan, pour over it one teaspoon melted butter, one tablespoon white wine, and a few drops, each, of lemon juice a...
Take two quarts of claret or port, a pint, or more, to your taste, of the best vinegar, which should be tart, one pound of anchovies unwashed, the pickle of them and all, half an o...
Boil four moderate-sized lobsters, take off the tails, and split them. Take out the flesh as whole as possible; pick the meat out of the body and chine; beat it fine, and season wi...
Gather your mushrooms in August or September, and peel off the uppermost skin; cut the large ones into quarters, and, as you do them, throw them into clear water, but be very caref...
Mix together a pint of lukewarm milk, two quarts of sifted flour, a small tea-cup of yeast. Set the batter where it will rise quick. When perfectly light, work in with the hand fou...
Take ripe nice quinces, wipe off the fur, and grate them. Express the juices of the quince pulp through a strong cloth, and to each quart of it put two-thirds of a quart of French...
Melt a tea-cup of butter, half a one of lard, and mix them with a quart of flour, a couple of beaten eggs, a tea-spoonful of salt, a wine glass of wine. Add milk till of the right...
Ingredients: Eggs, sugar, Marsala, Maraschino or other light-coloured liqueur, sponge fingers. Zabajone is a kind of syllabub. It is made with Marsala and Maraschino, or Marsala an...
Cover the fish close in a stewpan with a piece of butter as big as a walnut rolled in flour, and let it stew till done enough, which you will know by the eels being very tender. Ta...
First peel and core sound sour apples, and put on to stew with just enough water to cover. Cook until the apples are almost a mush, put in a jelly-bag, and let hang overnight. Do n...
Boil a pint of milk with eight bitter almonds pounded, a piece of cinnamon, and lemon-peel, for some time; then take a large table-spoonful of arrow-root, and mix it with cold milk...
This joint is sent to the table, whether boiled or roasted, as a leg of mutton, roasted and cut up in the same manner. The close firm flesh about the knuckle is by many reckoned be...
Put by the tails whole, to be laid in the middle of the dish; cut the meat into large pieces; put in a large piece of butter, and two spoonfuls of Rhenish wine; squeeze in the juic...
To four gallons of water put a sufficient quantity of common salt; when quite dissolved, to bear an egg, four ounces of saltpetre, two ounces of bay salt, and half a pound of coars...
Prepare the crust as for a pork pie. Cut a pound of veal cutlet and a quarter of a pound of ham into dice, season with a teaspoonful of salt and another of black pepper, put the me...
Let a quantity of dried peas (split peas), or haricots, (lentils) be boiled in common water till they are quite tender; let them then be gradually passed through a sieve with disti...
Let the hams be very well pricked with a skewer on the wrong side, hanging them in an airy place as long as they will keep sweet, and with a gallon of saltpetre make a pickle, and...
2 cups sugar, 2 of flour, 1/2 cup butter, 1 of cold water, 2 eggs, 2 teaspoons cream of tartar, 1 of soda. Beat thoroughly. Bake in cups. To be eaten with butter, hot.
The crabs or lobsters being boiled and cold, take all the meat out of the shells and body; break the claws and take out the meat. Shred it small; add a spoonful or two of claret, a...