Take large full grown walnuts before they are hard; lay them in salt and water for two days: then shift them into fresh water, and let them lie two days longer; change them again,...
Take one dozen and a half of the highest coloured and thick-rinded oranges; slice them, and put them into two pints of Malaga sack, and one pint of the best brandy. Take cinnamon,...
Pick apart sufficient cold cooked fish to make a half pint. Rub together two level tablespoonfuls of butter and two of flour, add a half pint of milk, stir until boiling, add a hal...
Boil a knuckle of veal in a little water kept close from the air, with six onions and a little whole pepper, till tender. The sauce to be poured over it, when dished in a little of...
Let the mullet be scaled and gutted, and cut gashes in their sides; dip them in melted butter, and broil them at a great distance from the fire. Sauce--anchovy, with capers, and a...
A leg of veal, after enough has been cut off for cutlets, makes a soup nearly as good as calf's head. Boil it with a cup two thirds full of rice, a pound and a half of pork--season...
To a quart of boiling water, put a small tea-cup of rice. Boil it till very soft, then take it from the fire, and add a quart of cold milk. Put in a tea-spoonful of salt, a grated...
Chop sufficient cold roasted mutton to make a pint; add two solid tomatoes from a can of tomatoes, or two fresh tomatoes, peeled, the seeds pressed out and the flesh chopped fine....
Line a pie tin with the crust, fill with sliced sour apples, sprinkle thickly with sugar, flavor with nutmeg, cover with the crust, making an opening in the center to emit the stea...
Take the crumb of a French roll; put it into a saucepan, with two large onions, some white peppercorns, and about a pint of water. Let it boil over a slow fire till the onions are...
Sage and onion stuffing. Mashed potato. Butter. Well butter some small patty pans, nearly fill them with the stuffing, then pile up with very rich mashed potato. Bake until nicely...
Procure samphire that is fresh and green--let it lay in salt for three days--then take it out, and for a peck of samphire spice a gallon of vinegar with a couple of dozen of pepper...
These, like salmon sandwiches, are made from materials usually in every household, and can be made at a moment's notice. Stir four tablespoonfuls of oil into an egg, add a few drop...
Four egg yolks, four ounces of sugar, a quarter of a cup of sherry, one teaspoonful of potato flour, half a cup of water, the rind of half and the juice of one lemon. Beat quickly...
Half roast, then score, and season it with pepper, salt, and cayenne. Broil it; reserve the gravy carefully; pass it through a sieve to take off all fat. Mix with it mushroom and w...
Put celery, leeks, carrots, turnips, cabbage lettuce, young onions, all cut fine, with a handful of young peas: give them a scald in boiling water; put them on a sieve to drain, an...
When the damsons are quite ripe, wipe them separately, and put them into stone jars. Set them in an oven four or five times after the bread is drawn. When the skins shrivel they ar...
Melt a large heaping tablespoonful of butter and stir into it a heaping teaspoonful of flour, let them cook together without browning and add by degrees a cup of hot milk.
For one quarter cask of thirty gallons take ten or twelve ounces of essence of spruce and two gallons of the best molasses; mix them well together in five or six gallons of warm wa...
Have the tongue and udder boiled and blanched, the tongue being salted with saltpetre; lard them with the whole length of large lardoons, and then roast them on a spit, basting the...
Ingredients: Sweetbread, butter, herbs, salt, pepper, bread crumbs, Parmesan, lemons, gravy, tomatoes. Blanch a pound of sweetbread cuttings, mix it with two ounces of melted butte...
Make a strong tea of everlasting--strain, and put to a quart of it two ounces of figs or raisins, two of liquorice, cut in bits. Boil them in the tea for twenty minutes, then take...
First cut it down to the bone, in the line d, c, a, then turn the dish with the end a towards you; put in the point of the knife at c, and cut it down as deep as you can in the dir...
First, prepare a quart of the juice of black currants, by bruising and boiling them for twenty minutes, and then straining off the juice with great pressure through a sieve into a...
Take the small white round onions; peel off the brown skin. Have ready a stewpan of boiling water; throw in as many onions as will cover the top. As soon as they look clear on the...
Take some of the largest peaches, when full grown and just ripening, throw them into salt and water, and add a little bay-salt. Let them lie two or three days, covering them with a...
Ingredients: Truffles, fowl forcemeat, champagne. Allow one truffle for each person, scoop out the inside, chop it up fine and mix with a good forcemeat of fowl. With this fill up...
Stone jars, well glazed, are best for all sorts of pickles, as earthen vessels will not resist the vinegar, which penetrates through them. Never touch pickles with the hand, or any...
Cut the lean part of a shin of beef, the same of a knuckle of veal, and set the bones of both on the fire, in two gallons of water, to make broth. Put the meat in a stewpan; add so...
Ingredients: Hare, butter, onions, garlic, marjoram, celery, ham, salt, Chablis, stock, mushrooms, spice, tomatoes. Put into a stewpan three ounces of butter, an onion cut up, a cl...