Twenty-five oysters, half a table-spoonful of soy, double the quantity of vinegar, a piece of butter, and a little pepper, salt, and flour.
Butter your pan, lay in it some sliced bacon, and cover all the inside of it with forcemeat. Brown the pigeons off in a pan, and put them in a good ragout, stewing them up together...
Take some large tame pigeons; make forcemeat thus: parboil and bruise the livers fine; beat some boiled ham in a mortar; mix these with some mushrooms, a little chopped parsley, a...
Take rue, sage, mint, rosemary, wormwood, and lavender, of each a large handful; put them into a stone jar, with a gallon of the best vinegar; tie it down very close, and let it st...
Pare small, tart apples, and take out the cores with a small knife--fill the cavity with a stick of cinnamon or mace. Put each one in a small floured bag, and fill the bags about h...
Put half a pint of bread crumbs and a gill of milk in a double boiler, place over the fire and stir until thick and smooth, add a pinch of salt, three-quarters of a cup of chopped...
Cut some slices of home-made bread about half an inch thick, butter and lay in a pudding dish, sprinkle with currants, put another layer of buttered bread and currants. Beat three...
Cabbage salad is possible at all seasons of the year, and should be one of the first that the child should learn to make. Insist on getting small, perfect heads, and have the leave...
Cream one-third tablespoon butter and add one-half tablespoon, each, finely chopped cold boiled ham and cold boiled chicken; then season with salt and paprika. Spread between slice...
Mash your mushrooms with a great deal of salt; let them stand two days; strain them, and boil the liquor once or twice, observing to scum it well. Then put in black pepper and alls...
2 large Spanish onions. 1 strip of lemon peel. 1/2 dozen peppercorns. Sauce No. 176. Peel and quarter the onions, and boil them in salted water with the peppercorns and lemon peel....
Take a quart of large oysters; strain the liquor from them through a sieve; wash them well, and take off the beards. Put them in a stewpan, and drain the liquor from the settlings....
1 pound French plums. 6 or 8 lumps of sugar. Water. Wash the plums by placing them in a sieve or strainer and pouring hot water over them; then place them in a stewpan, cover with...
Take a quart of beef jelly and the same quantity of veal jelly: boil it, have some carrots and turnips, cut small, previously boiled in a little of the jelly; throw them in, and se...
Mash one-sixth of a Neufchatel cheese and moisten with cream. Shape in forms the size of a robin's egg. Arrange on a lettuce leaf and sprinkle with finely chopped parsley which has...
Cut the beef small; add to it some melted butter, two anchovies well washed and boned, a little Jamaica pepper beat very fine. Beat them well together in a marble mortar till the m...
Cream candy is made by boiling two cupfuls of granulated sugar, without stirring, with three-fourths cupful water, two tablespoonfuls vinegar and a teaspoonful of butter until brit...
Ingredients: Bread, fowl forcemeat, tongue, truffles, herbs, cream, stock, butter, flour, eggs. Cut a bit of crumb of bread into round or square shapes, and on each put a spoonful...
Half a gallon of ripe berries to a gallon of water; boil it half an hour; strain it through a sieve. To every gallon of liquor put three pounds of sugar; boil them together three q...
Take a stewpan large enough for the piece of veal, put in some butter, and fry it till it is firm, and of a fine brown colour all round; put in two carrots, two large onions, whole...
To three pints of French brandy, put four ounces of bitter almonds, or peach meats, and a couple of ounces of sweet almonds--they should be bruised before they are mixed with the b...
Take six gallons of water to twelve pounds of lump-sugar; put four whites of eggs, well beaten, into the sugar and water cold; boil it three quarters of an hour, skim while boiling...
Bone and season a breast of pork with savoury spice, parsley, sage, and thyme; roll it in a hard collar of cloth; tie it close, and boil it, and, when cold, keep it in souse.
Fry a pound of meat cut in small pieces. Remove from the pan. In the same pan fry eggplant, thinly sliced and rolled in batter and crumbs. Season as desired. Put a layer of the fri...
These are made the same, covering the slice of bread and butter with the petals of the violet.
One pound of common salt, one pound of bay salt, four ounces of saltpetre, two ounces of black pepper; pound them separately, then mix them, and rub the ham very well until the who...
Cut the fish into dice about three quarters of an inch square; prepare white sauce the same as for fowls, leaving out the mushrooms and truffles; add a little anchovy sauce to give...
Prepare the eggs as in the recipe for stuffed eggs, filling the cavity of the whites evenly, and pressing the two halves together so as to make it appear as a whole egg. Take what...
Make a quart of vanilla ice cream and stir into it a pint of cream whipped to a stiff froth. Line round stiff paper charlotte boxes with lady fingers, fill them with the iced mixtu...
Take the best end of a neck of mutton, cut it into steaks, beat them with a rolling-pin, strew some salt on them, and lay them in a frying-pan: hold the pan over a slow fire that m...