Boil them a few moments to extract the bitter taste--then cut them in thick slices; sprinkle a little salt between each slice. Let them lie half an hour--then fry them till brown i...
Ingredients: Macaroni, butter, stock, cheese, water, salt, nutmeg. Cut up a quarter pound of macaroni in small pieces and put it in boiling salted water. When sufficiently cooked,...
Take them when small and green--put them in salt and water--change the water once in three days. When you have done collecting the nasturtions, turn off the brine, and pour on scal...
Take four gallons of the best rum; pare a dozen lemons and a dozen oranges very thin; let the pulp of both steep in the rum twenty-four hours. Put twelve pounds of double-refined s...
Boil and blanch some cocks' combs, with sweetbreads sliced and lambs' stones; mix them up in gravy, with sweet-herbs, truffles, mushrooms, oysters, and savoury spice, and use it wh...
Measure three-quarters of a cup of tomatoes after the water has been drained off, put in a saucepan over the fire and stir into it a cupful of mashed potatoes, a heaping tablespoon...
Ingredients: Eggs, butter, Parmesan, cream, flour, salt, pepper, curds. Boil as many eggs as you require hard, then cut them in half and take out the yolks and pound them in a mort...
Make a good brine of salt and water, sufficiently strong to bear an egg; boil and skim it clean, and when quite cold rub the meat with sal prunella and saltpetre mixed together. Pu...
Take fourteen gallons of water and twenty-four pounds of sugar; boil the water and sugar one hour; skim it till it is clear. Let it stand till nearly cold; then pour it on three bu...
Take half a pint of cream and half a pint of strong broth; thicken them with flour and butter, and when it boils put in it a little anchovy and lemon-juice, and put it over your fi...
Put in a large jar a layer of beans, the younger the better, and a layer of salt, alternately, and tie it down close. When wanted for use, boil them in a quantity of boiling water:...
Pull an ounce of mild white isinglass into small pieces--rinse them, and put to them a quart of milk if the weather is hot, and three pints if it is cold weather. Set it on a few c...
Roast a quarter of lamb, and when almost done dredge it well with grated bread, which must be put into the dish you serve it up in; take veal cullis, salt, pepper, anchovy, and lem...
1 pint soaked lentils. 1 1/2 pints water. 1 small onion. 1/2 ounce flour. 3/4 ounce butter. 1/2 teaspoon salt. 1 dozen peppercorns. 1 small blade of mace. Place the lentils in a st...
Take the largest oysters you can get, and just plump them over the fire in their own liquor; then strain it from them, and cover the oysters close in a cloth. Take an equal quantit...
Ingredients: Pigeons, sweetbread, parsley, onions, carrots, salt, pepper, bacon, stock, Chablis, fowls' livers, and gizzards. Cut up a sweetbread, a fowl's liver and gizzard, an on...
Butter an equal quantity of white and whole wheat bread. Cut the cooked corned beef into very thin slices. Put a slice on a slice of buttered bread, put on top a teaspoonful of cre...
Put one-half pound of seeded raisins through the meat grinder, add a quarter of a pound of almonds that have been blanched, dried and ground. Add a half tumbler of quince jelly, mi...
Soak a pint of dried beans, (cost six cents,) over night in cold water; put them to boil in a quart of cold water with one ounce of drippings, a level tablespoonful of salt, and qu...
2 eggs. 1 ounce butter. 1/2 pound cooked greens of any kind. Salt and pepper to taste. Dissolve the butter in a small stewpan, beat up the eggs, add them to the butter, and stir ov...
Ingredients: Calf's head, calf's liver, bacon, suet, truffles, almonds, olives, calf's brains, capers, spice, coriander seeds, herbs, ham, stock. Boil half a calf's head, bone it a...
Have the roots well cleansed from the moisture, and with warm water wash and open the porous parts, that the salt may penetrate, and dry them well. Cover them for a week with a pic...
1 pint tomato juice. 1 shalot. 1 pound cooked French beans. 1/2 teaspoon salt. A little pepper. Thickening of flour and butter. Slice the shalot, and stew it in the tomato juice fo...
Cut off the tops of the melons, so as that you may take out the seeds with a small spoon; lay them in salt and water, changing it every twenty-four hours for nine successive days:...
A leg of veal, the fillet without bone, the knuckle for steaks, and a pie; bone of fillet and knuckle for soup.--Shoulder of veal, knuckle cut off for soup.--Breast of veal, thin e...
Truss and season them with savoury spice; put them into a a pot or pan, covering them with butter, and bake them. Take out, drain, and, when cold, cover them with clarified butter....
Ingredients: Celery, stock, ham, salt, pepper, Cheddar, Parmesan, butter, gravy. Cut all the green off a head of celery, trim the rest. Cut it into pieces about four inches long, b...
Boil or bake sufficient sweet potatoes to make a pint of pulp when rubbed through a colander; add a pint of milk, a small cup of sugar, a little salt, yolks of two eggs, one teaspo...
Blanch and beat a Pound of Almonds; put in just Rose-Water enough to keep them from Oiling; then take a Pound of fine Sugar, and boil it to a Candy; and when it is almost at a Cand...
Well rub into the tongue two ounces of saltpetre, a pound of common salt, and a quarter of a pound of treacle; and baste every day for three weeks.