One duckling of about five pounds, one calf's foot, eight to ten small onions, as many young carrots, one bunch of parsley. Cook the foot slowly in one quart of water, one teaspoon...
(Uova al pomidoro) Prepare some hard boiled eggs, cut them through the middle lengthwise, place in good order upon a plate and pour some good tomato sauce, taking care not to cover...
Fillet some large flounders, and have fishman send you all the bones; put the bones on to boil; wash, dry, and season the fillets; roll them (putting in some bits of butter), and f...
(Melanzane fritte) Egg-plant or, as they are also called, mad-apples are an excellent vegetable which may be used as dressing or as a dish by itself. Small or middle-sized egg-plan...
Half a pound of granulated sugar, half a pound of strained honey, half a pound of candied orange peel, half a pound of citron, half a pound of almonds blanched and cut fine, an eve...
Prepare the noodles as above, and cook in boiling salted-water from twenty to twenty-five minutes. Drain well. Have ready a tomato sauce, stir the noodles into it, turn into a baki...
Eight pails of water, two quarts of barley, four quarts of split peas, one bushel of potatoes, half a bushel of turnips, half a bushel of carrots, half a peck of onions, one ounce...
Crumb 4 slices of bread and wet with 1/2 cup soup stock, small piece of butter, pinch of salt, a dash of pepper, seeds of the pepper and a tablespoonful of the chopped rind. Place...
5 Boston crackers, rolled, piece of salt pork size of an egg, chopped fine. Add 1/2 pint of milk and season with salt and pepper. (Add sage if you wish.) Let it scald, then beat 3...
Ingredients: Stock, sorrel, endive, lettuce, chervil, celery, carrot, onion, French roll, Parmesan cheese. Boil the following vegetables and herbs in very good stock for an hour: T...
Potatoes according to size. 1 1/2 pint good stock or sauce. Peel sufficient potatoes to cover the bottom of a large and deep pie-dish (a cook's comfort is the best shape for this p...
(Piccione in gratella) Take a young, but fat pigeon, divide it in two parts lengthwise and flatten it well with the hands. Then put it to brown in oil for four or five minutes, jus...
(Pollo al diavolo) This ought to be cooked with Cayenne pepper and served with a highly seasoned sauce, but not everybody likes that and a simpler way to cook the chicken "al diavo...
Thoroughly wash and pick over a pound of spinach, put it over the fire with no more water than clings to the leaves and cook for ten minutes; at the end of that time drain the spin...
Take fine large lemons or Seville oranges; rasp the outside skin very fine and thin; put them in cold water, and let them lie all night. Put them in fresh water, and set them on th...
Light Part.--Whites of four eggs, cup of sugar, one-half cup butter, one-half cup sweet milk, one teaspoon baking powder, two and a half cups flour. Flavor with lemon. Dark Part.--...
Six crackers pounded fine, six eggs, one quart boiling milk, one cup sugar, one-half cup butter. Raisins, currants, citron and spices to taste.--Mrs. W. H. Nash. * * *
(Salsa per pesce in gratella) This sauce is composed of yolks of eggs, salted anchovies, olive oil and lemon juice. Boil the eggs in their shell for ten minutes and for every hard...
1 pound strawberries. 1 pound cherries. 1/2 pound loaf sugar. 1 pint water. Pound the cherries in a mortar, crushing as many of the stones as possible. Place them with the water an...
Bone a turkey, and season it with pepper and salt; spread over it some slices of ham, over them some forcemeat, over that a fowl, boned, and seasoned as the turkey, then more ham a...
To 3 pints of bubbling, salted water, add 1 pint of the best vermicelli; boil briskly ten minutes, drain off all the water and serve hot with butter and cream.
Boil a couple of ounces of barley, in two quarts of water, till soft--pearl barley is the best, but the common barley answers very well. When soft, strain and mix it with a little...
Boil five eggs quite hard; clear away the shells, cut them in half, take out the yolks, and put the whites into warm water. Pound the yolks in a mortar till they become very fine....
Use any cheap fish which does not cost more than five or six cents a pound, such as cod, haddock, or blue-fish; cut two pounds of fish, (cost twelve cents,) in pieces about an inch...
Take chili pods, bruise them well in a marble mortar, strain off the juice. To a pint bottle of juice add a table-spoonful of brandy and a spoonful of salt. The refuse put into vin...
Strip the fruit, put it into a stone jar, set the jar in a saucepan of water, and stew it to boiling on the stove. Strain off the liquor, and to every pint allow a pound of loaf su...
3 gallons whiskey, 1 pint Santa Croix rum, 1 pint cordial, 100 limes, 1 dozen oranges, sliced, 1 dozen lemons, sliced, 3 cans pine apples, 10 pounds sugar, 3 bottles champagne (add...
Dissolve half-an-ounce of Nelson's Gelatine, previously soaked in half-a-pint of cold milk, in half-a-pint of sweetened boiling milk or cream. Dissolve a pint bottle of Cherry Jell...
Season two pounds of shoulder chops, (cost twenty cents, or less,) with salt and pepper, and powdered sage, and put them in a deep baking dish with one quart of potatoes, (cost thr...
(Sformato di fagiolini) Take one pound of string beans, seeing that they are quite tender. Cut off the ends and remove the strings. Throw them into boiling water with a pinch of sa...