Put six eggs into warm water, bring to a boil and keep at boiling point, without boiling hard, for a half hour. Throw them into cold water, remove the shells and cut them into slic...
Put to six ounces of hops five quarts of water, and boil them three hours--then strain off the liquor, and put to the hops four quarts more of water, a tea-cup full of ginger, and...
Cut the fish into four pieces; season them to your taste with pepper, salt, and a little mace, mixed with a quarter of a pound of beef suet, chopped fine. Put at the bottom and top...
Half a pint of milk, half a pint of water, one-third of a compressed yeast cake, one teaspoonful of sugar, two teaspoonfuls of butter, one teaspoonful of salt. Dissolve the yeast c...
Cut up the partridges neatly into wings, legs, and breast; keep the backs and rumps apart to put into sauce; take off all the skin very clean, so that not a bit remains; then pare...
Cut your fish into small slices, and clean them well from the blood, by wiping and pressing them in a dry cloth; afterwards lay it in a kettle of boiling water, taking care not to...
Beat the yolks of four eggs; add one pint of soft bread crumbs, one cup of sugar, the grated rind of a lemon, one teaspoonful of salt, and one cup of large table raisins from which...
The same as you pot pigeons.
Whites of three eggs beaten very light, one-fourth cup butter and one cup sugar beaten to a cream, one cup milk, three cups flour, two spoons baking powder. Stir eggs in last and b...
2 parsnips. Mashed potato. 1 gill of sauce No. 177. 1 ounce butter. Pepper and salt to taste. Boil the parsnips whole until tender, but do not allow them to break, place on one sid...
Soak 4 tablespoons of tapioca over night in water enough to cover it, scald 1 quart milk, beat the yolks of 3 eggs, add 1 cup sugar, and stir this in with the tapioca, and the whol...
Cut the veal steaks thin; hack and season them with pepper, salt, and sweet-herbs. Wash them over with melted butter, and wrap white paper buttered over them. Roast or bake them; a...
1 large vegetable marrow. 1 quart water. 2 ounces butter. 1 gill of milk. 1 onion. 1 teaspoon salt. 2 tablespoons semolina. Peel the vegetable marrow, and cut it into rather thin s...
Gather the barberries when full ripe, picking out those that look bad. Lay them in a deep pot. Make two quarts of strong brine of salt and water; boil it with a pint of vinegar, a...
Every sort of dish requires good sauce, and for every sauce it is absolutely necessary to have a good meat jelly. The following may be depended upon as being excellent: a shin of b...
Take two score of oysters, put them, with their own liquor, a few peppercorns, and a blade of mace, into a saucepan, and let them simmer a little over the fire, just to plump them;...
Wash the oysters from their liquor; strain it, and put that and the oysters into a little boiled gravy and just scald them: add a piece of butter mixed with flour, cream, and ketch...
Boil the perch, and strip them of the bones; half cover them with white wine; put in two or three anchovies, a little pepper and salt, and warm it over the fire. Put in a little pa...
Split the feet, and take them out of souse; dip them in eggs, then in bread-crumbs and chopped parsley; fry them in lard. Drain them; cut the ears in long narrow slips; flour them;...
1 dozen button mushrooms. 2 hard-boiled eggs. 3 tablespoons bread crumbs. 1/2 teaspoon curry powder. 1/4 teaspoon salt. A little pepper. 1 beaten egg. Mince finely the eggs and mus...
3 Boston crackers, rolled fine, 3 eggs, 3 tablespoons sugar. Salt and spice to taste. Pour 1 quart of boiling milk on to the crackers. Add the sugar, eggs and spice. Pour into a bu...
Take a quantity of spring water sufficient to cover the meat you design to cure; make the pickle with an equal quantity of bay salt and common salt; add to a pound of each one poun...
3/4 pound flour. 6 ounces butter. Rather less than 1/2 pint water. A pinch of salt. 1 teaspoon baking powder. Pass the flour through a sieve on to a board, mix with it the salt and...
Have both very fresh; cook the fairy rings until tender, set aside to get cold, then put on the ice. Take an equal quantity of puff ball raw, chop fine, mix with the rings, turn in...
Two or three eggs, two or three anchovies, pounded, a little tarragon chopped very fine, a little thick cream, mustard, salt, and cayenne pepper, mixed well together. After these a...
To brown soup, take two lumps of loaf-sugar in an iron spoon; let it stand on the stove till it is quite black, and put it into soup.
Take two pounds of veal; pick out the skin and bones; mix it well with the crust of a French roll, soaked in hot milk, half a pound of veal suet, two yolks of eggs, onion, and chop...
Cut some onions, celery, turnips, and carrots, into small squares, like dice, but not too small; stew them with a bunch of thyme in a little broth and butter; fry them till they ar...
Boil a strong brine of salt and water, let it stand till quite cold, and pour it upon the barberries.
Put a little lean bacon and some slices of veal at the bottom of a stewpan, with three or four pieces of carp, four anchovies, an onion, two shalots, and tarragon, or any root to f...