Roast, and baste with butter; set a dish under your veal, with vinegar, a few sage leaves, and a little rosemary and thyme. Let the gravy drop on these, and, when the veal is roast...
Cut and pare a thoroughly ripe melon into thick slices; put them into water till they become mouldy; then put them into fresh water over the fire to coddle, not to boil. Make a goo...
Fry a little onion cut in thin slices in plenty of butter; when a delicate brown add some cold boiled potatoes cut in slices of medium thickness, mixing them with the onion by toss...
Pick over and wash a pint of beans and soak over night. In the morning drain off the water, put the beans into a saucepan with cold water to cover them, and cook until tender--a li...
Cut some large onions into square pieces; cut some fat bacon in the same manner, and a slice of lean ham; put them in a stewpan; shake them round constantly, to prevent their burni...
Veal will take a quarter of an hour to a pound: paper the fat of the loin and fillet; stuff the fillet and shoulder with the following ingredients: a quarter of a pound of suet, ch...
Rub six ounces of butter with two pounds of flour--dissolve a couple of tea-spoonsful of saleratus in a wine glass of milk, and strain it on to the flour--add a tea-spoonful of sal...
Put on a pint of tomatoes in a saucepan and cook for fifteen or twenty minutes until nearly all the water has evaporated, season with salt and pepper, add a generous tablespoonful...
To three pints of the best white wine vinegar put nine Seville oranges peeled, and let them remain four months. Pound or bruise two hundred walnuts, just before they are fit for pi...
Select a nice white cauliflower, take off all the leaves, and cut enough of the stem off to allow it to stand well in the dish it is to be served in. Put it into a saucepan, cover...
Ingredients: Rice, turnips, butter, gravy, tomatoes. Cut three or four young turnips into slices and put them on a dish, strew a little salt over them, cover them with another dish...
A quart of fresh or canned tomatoes--if fresh, skin in the usual way--cut them in quarters and put over the fire, let them boil until a great deal of the water has evaporated, then...
Boil a couple of eggs three minutes--then mix it with a mustard spoonful of made mustard, a little salt, pepper, half a tea cup of salad oil, or melted butter, and half a tea cup o...
Take a piece of veal next to the udder; separate the skin, and flatten the meat on a clean cloth; make slits in the bottom part, that it may soak up seasoning, and lard the top ver...
Boil the spinach, squeeze the water from it completely, chop it a little; then put it and a piece of butter in a stewpan with salt and a very little nutmeg; turn it over a brisk fi...
Ink spots on floors can be removed by scouring them with sand wet in oil of vitriol, and water, mixed. Rinse them, when the ink is extracted, with strong pearl-ash water.
Or still another way is to boil the tapioca, sweetened but not flavored, for about fifteen minutes, then pour into a baking-dish half filled with sliced apples and flavored with nu...
Beat six eggs to a froth--then mix with them three table-spoonsful of powdered white sugar, the grated rind of a lemon. Mix a pint of milk with a pint of flour, two tea-spoonsful o...
Some good gravy must first be made, and the tail chopped through every joint, and stewed a long time in it till quite tender, with an onion stuck with cloves, a table-spoonful of p...
Prepare a very rich brown gravy with truffles cut in it; slit the skins off some chesnuts with a knife, and fry them in butter till thoroughly done, but not burned, and serve them...
Take one pint of well-seasoned bouillon, and while still warm, add the quantity of gelatine stated on the package necessary to make one pint of jelly, and when thoroughly dissolved...
One quart of water, one-fourth cup of rice, piece of butter, yolk of egg, chopped parsley, little nutmeg. Stir the yolk of the egg, add parsley and nutmeg; pour over the soup and s...
Take a medium head cabbage, chop fine, with one tablespoon of salt; squeeze the water out thoroughly with your hands, then pour one-half cup vinegar over. DRESSING--Three eggs, one...
When your ham is almost done, let the meat be picked clean from the bone, and mash it well; put it into a saucepan with three spoonfuls of gravy; set it over a slow fire, stirring...
Pick over carefully and wash one quart of beans, soak in water over night. In the morning drain, add fresh cold water and bring to a boil, drain again, and turn them into a four-qu...
One large rabbit, one pound of lean ham, one onion, one turnip, and some celery, two quarts of water; let them boil till the rabbit is tender. Strain off the liquor; boil a pint of...
Put a large spoonful of unground rice into six gills of boiling water, with a stick of cinnamon or mace. Strain it when boiled soft, and add half a pint of new milk--put in a tea-s...
Four eggs, whites and yolks beaten separately, one half cup of pulverized sugar, one cup flour, one teaspoon baking powder. Flavor with lemon extract. Bake in a large flat tin.--Mr...
Purple cabbages are the best for pickling. Pull off the loose leaves, quarter the cabbages, put them in a keg, and sprinkle a great deal of salt, on each one--let them remain five...
To two pounds of washed and picked Brussels sprouts add ten potatoes, two onions, two leeks, salt, pepper. Cook all gently and pass through a sieve. Add at the last moment a sprink...