Bone two or three haddocks, and lay them in a deep pan with pepper, salt, butter and flour, and two or three anchovies, and sufficient water to cover them. Cover the pan close for...
Take the spawn of one large lobster, and bruise it well in a mortar: take a sufficient quantity of strong veal gravy, the yolk of an egg, and a little cream, and thicken with flour...
Four eggs, a little scraped beef, cayenne pepper, nutmeg, lemon peel, parsley, burnet, chervil, and onion, all fried in lard or butter.
Melt one pound and a half of butter in a quart of milk made warm. Mix fourteen eggs in half a pint of yest. Take half a peck of flour, and one pound of sugar, both dried and sifted...
No icing can be successfully done unless the sugar is of the finest kind, perfectly white, and so finely sifted as hardly to be distinguished by the eye from potato-flour. Such sug...
Cut off the lower part of the stem, as it is apt to have an earthy taste. Peel and put them in a saucepan, with just water enough at the bottom, to prevent their burning to the pan...
4 ounces cooked sprouts. 2 ounces mashed potatoes. 2 ounces bread crumbs. 1 ounce butter. 1 teaspoon sage. 1/2 teaspoon salt. 1/2 teaspoon pepper. 1 egg and bread crumbs. Mix the v...
Easily made is the French dressing, and often prepared at the table. To one-quarter teaspoonful of finely minced onion, add one-half teaspoonful salt, a little black pepper, a few...
When it is drawn, leave the gall sticking to it; lay it in fresh water for a day, and change the water several times. When you use it, wipe it dry, cut off the gall, and fry it in...
Boil them in water and afterwards in vinegar and sugar, and then cut them in slices.
Ingredients: Salmon, forcemeat of fish, truffles, butter, Madeira, croutons of bread, crayfish tails, anchovy butter. Cut a bit of salmon into well shaped fillets, and marinate the...
Take a small quantity, that is wanted for immediate use. For a pound of the butter, dissolve a couple of tea-spoonsful of saleratus in a quart of boiling water, put in the butter,...
Cut a leg of pork to the shape of a Westphalia ham; salt it, and set it on the fire in a skillet till dry, and put to it two ounces of saltpetre finely beaten. The salt must be put...
Pick them, then draw and truss them; let their breasts be larded with broad pieces of bacon; roast and serve them up on toasts dipped in verjuice.
Half a pound of grated cheese, one tablespoonful of butter, the yolks of two hard-boiled eggs mashed very fine and a teaspoonful of mayonnaise dressing. Mix the ingredients thoroug...
One cup of freshly-grated cocoanut, one cup of sugar, three eggs, half a lemon, juice and grated rind, one-half cup of cream, one-half cup of butter and one-half cup of cocoanut mi...
Skin, wash, and dry your eels, and score them with the knife, seasoning them with pepper, salt, thyme, parsley, and crumbs of bread, turning them round and skewering them across; y...
Let the inside of the gills be drawn out and washed clean; fill with bread crumbs, parsley, sweet herbs chopped, nutmeg, salt, pepper, a bit of butter, and grated lemon-peel; skewe...
Wash the ham clean; soak it in pump water for an hour; dry it well, and rub into it the following composition: saltpetre two ounces, bay salt nine ounces, common salt four ounces,...
Cut the veal into slices half an inch thick; pepper, salt, and flour them; fry them of a light brown; put the trimmings, with the bone broken, an onion sliced, celery, a bunch of s...
Stir into a quart of milk, while boiling, the beaten yelks of six eggs. Beat the whites of the eggs with three table-spoonsful of powdered white sugar, if the custards are liked ve...
Put young mushrooms into milk and water; take them out, dry them well, and put them into a brine made of salt and spring water. Boil the brine, and put in the mushrooms; boil them...
Parboil some large oysters in their own liquor; make pickle of their liquor with vinegar, a pint of white wine, mace, salt and pepper; boil and skim it, and when cold put in the oy...
Cut off the head of the fish, take out the intestines, but do not slit the belly; cut your pieces across, about two or three inches in breadth; take the blood next to the back clea...
6 or 8 heads of kale. Sauce No. 176. Boil the kale until tender in salted water. When quite done, strain, and stand on one side to get cold. Cut into pieces about one inch long, pl...
Mash the hard-boiled yolks of three eggs, add twelve boiled shrimps, either pounded in a mortar or chopped very fine. Add three tablespoonfuls of olive oil or butter, a tablespoonf...
1 bunch turnips. 2 quarts water. 1 tablespoon salt. 2 teaspoons chopped watercress. Some browned breadcrumbs. 4 eggs. 1 1/2 ounces butter. 1 teaspoon white pepper. Peel and quarter...
Put four eggs into warm water; bring to the boiling point, and keep there, without boiling, for fifteen minutes. Take the white portion from one head of celery; wash and chop it ve...
Put into a tub a bushel of red currants and a peck of white; squeeze them well, and let them drain through a sieve upon twenty-eight pounds of powdered sugar. When quite dissolved,...
Mash eight gallons of picked elderberries to pieces, add as much spring water as will make the whole nine gallons, and boil slowly for three quarters of an hour. Squeeze them throu...