Prepare apples as for sauce; when cold, beat in two whole eggs, a little nutmeg, bitter almonds pounded fine, and sugar, with orange or lemon peel, and a little juice of either. Ba...
Cut the breast of veal in pieces, and parboil it; parboil also a cabbage and a bit of streaked bacon, cut in slices, leaving the rind to it. Tie each separately with packthread, an...
One tablespoon melted chocolate. One and a half cups sugar boiled to a syrup in two tablespoons water. Add to this while hot the whites of two eggs, and then stir in chocolate. * *...
Take the hard-boiled yolks of six eggs and rub them to a paste, adding gradually two tablespoonfuls of olive oil or thick cream. Add a dash of paprika, one-half teaspoonful of salt...
Remove the breasts from two partridges after they have been baked or roasted. Chop the meat rather fine; reduce two sardines to a paste. While you are mashing the sardines, add gra...
Take two ox melts, cut them in pieces, season them with pepper and salt, and dredge them with flour. Shred two large onions, fry them of a nice brown colour, put them at the bottom...
Take a quart of milk, leaving out enough to mix with three ounces of rice flour, put the rest in a saucepan over the fire. When it boils add one ounce and a half of sugar, one-half...
Make six holes in either a shoulder or leg of mutton with a knife: roll in eggs with your oysters, with crumbs and nutmeg, and stuff three or four in every hole. If you roast, put...
Stem three pints of ripe currants. Make a syrup of three parts of sugar to one of strong vinegar. Add currants, boil for a few minutes, stirring constantly to prevent burning. Spic...
Soak one ounce of Nelson's Opaque Gelatine in half-a-pint of cold water for two or three hours, and then add the same quantity of boiling water; stir until dissolved, and add the j...
Take very fine beaten Sugar, sifted thro' a Lawn Sieve, make it up into a Paste, with Gum-Dragon very well steep'd in Rose-Water, or Orange-Flower-Water; beat it in a Mortar, squir...
Have a large cask that has been just emptied, with part of a stave or two knocked out at the head, and into the others drive hooks to hang your fowls, but not so as to touch one an...
Let the chine hang downward, and raise the skin from the bone. Take slices of lean gammon of bacon, and season it with chives, parsley, and white pepper; spread them over the chine...
Boil the lobsters; when cold take out all the meat; season it well with pepper, salt, nutmeg and mace pounded. Put it into an earthen pot with as much clarified butter as will cove...
Take sufficient white meat of chicken to make a half cup; chop and pound it; reduce it to a paste. Put a teaspoonful of granulated gelatin in two tablespoonfuls of cold water; then...
Pick the dead leaves from the branches of purslain, and lay them in a pan. Make some strong brine; boil and skim it clean, and, when boiled and cold, put in the purslain, and cover...
Chop fresh pork very fine, the lean and fat together, (there should be rather more of the lean than the fat,) season it highly with salt, pepper, sage, and other sweet herbs, if yo...
Pound one hundred walnuts very fine, put them in a glazed pan with a quart of vinegar; stir them daily for ten days; squeeze them very dry through a coarse cloth. Boil the liquor,...
Plain boiled potatoes, with the skin on, are delicious when cooked as they should be. The requisite number should be selected, perfect in form and uniform in size, and scrubbed wit...
Put two Spanish sweet peppers (pimientos), one Neufchatel cheese, one pared and quartered apple and twelve blanched almonds through the meat grinder. These may be put through alter...
The general rule for roasting and boiling meat is as follows: fifteen minutes to a pound in roasting, twenty minutes to a pound in boiling. On no account whatever let the least dro...
1/2 pint soaked lentils. 1 1/2 pints water. 4 teaspoons sage. 1 teaspoon mixed herbs. 1 teaspoon salt. 1 teaspoon pepper. 1/2 teaspoon grated lemon rind. A little grated nutmeg. 1/...
Eels, if very large, are best split open, cut into short pieces, and seasoned with salt and pepper, and broiled several hours after they have been salted. They are good cut into sm...
Half a pint of cream, six eggs, salt and white pepper, and a small teaspoonful of finely minced parsley. Bring the cream to a boil in a chafing dish, break the eggs carefully, to k...
Boil the shells of your youngest peas in water till all the sweetness is extracted from them; then strain, and in that liquor boil your peas for the soup, with whole pepper and sal...
Singe and truss the pigeons as for boiling, and beat them flat, but not so as to break the skin; season them with salt, pepper, cloves, and mace. Dip them in melted butter and grat...
For an omelet for four people, separate yolks and whites of five eggs. Beat yolks very light, add one-quarter teaspoonful salt, pepper, five tablespoonfuls milk, and lastly the whi...
Trim the crusts from the entire loaf, butter each slice and cut it off as thin as possible; spread it quickly with the mixture, roll and wrap it at once in waxed paper. If the brea...
Boil half a pound of rice in three quarts of water in a small pan with some good broth, about a pint, and slices of ham at the bottom, and two good onions. When it is almost done,...
Cut one pound of veal, or half a fowl, into small pieces; put to it a few sweet herbs, a crust of bread, an ounce of pearl barley well washed. Set it over a slow fire, closely cove...