Prepare the crust as for a pork pie. Cut a pound of veal cutlet and a quarter of a pound of ham into dice, season with a teaspoonful of salt and another of black pepper, put the me...
One quart corn meal, one pint flour, one cup molasses, one cup yeast, one teaspoon soda, one tablespoon salt, four cups cold water. Mix well the meal, flour and salt, make a hole i...
Wash the cod clean, and boil it in warm water, with vinegar, pepper, salt, a bay-leaf, and lemon. Make a sauce of burnt butter, fried flour, capers, and oysters. When you serve it...
Cut a dozen slices of ham; take off the fat entirely; fry them gently in a little butter. Have a good brown rich sauce of gravy; and serve up hot, with pieces of fried bread, cut o...
To half a pint of hot melted butter, or beef gravy, put the juice and grated rind of half a lemon, a little sage, basil, or sweet marjoram, a little cayenne, or black pepper, and s...
Ingredients: Tendons of veal, fowl forcemeat, truffles, risotto (No. 190), a cock's comb, tongue. Tendons of veal are that part of the breast which lies near the ribs, and forms an...
Take about half a Pound of fine Sugar, sifted thro' an Hair Sieve, wet it more than for a Candy, with Orange-Flower-Water, for the Orange-Flower-Cakes, and fair Water for the other...
Take a hundred walnuts, at the beginning of July, before they are shelled; just scald them, that the skin may rub off, then put them into salt and water, for nine or ten days; shif...
This joint is sent to the table, whether boiled or roasted, as a leg of mutton, roasted and cut up in the same manner. The close firm flesh about the knuckle is by many reckoned be...
Quarter the lemons lengthwise, taking care not to cut them so low as to separate; put a table-spoonful of salt into each. Set them on a pewter dish; dry them very slowly in a cool...
Peel some small white onions, and boil them in water with salt; strain them, and let them remain till cool in a cloth. Make the pickle as for mushrooms; when quite cold, put them i...
Let the venison be well boned and cut into pieces about an inch thick, and round, of the diameter of your pot. Season with pepper and salt, something higher than you would pasty, a...
Slice preserved peaches, apricots, or plums, into good cream, sweetening it with fine sugar, or the syrup in which they were preserved. Mix these well together, and put it into gla...
Take the middling sort of beer, but indifferently hopped, let it work as long as possible, and fine it down with isinglass; then draw it from the sediment, and put ten pounds weigh...
Take some middling and small fishes, and put them in a gallon of water, with pepper, salt, cloves, mace, sweetherbs, and onions; boil them to pieces, and strain them out of the liq...
The previous chapter was devoted to cheap and good sweet dishes of the kind usually called dessert in this country; the dessert proper, however, consists of fruit, creams, ices, sm...
Boil a pint of strong gravy drawn from beef, with three or four anchovies, a small bit of lemon-peel and horseradish, a little mushroom ketchup, and a great deal of black pepper. W...
Take a fine white-heart cabbage, about as big as a quarter of a peck, lay it in water two or three hours, half boil it, put it in a colander to drain, then cut out the heart, but t...
Beat up eight eggs for half an hour. Have ready powdered and sifted one pound of loaf sugar; shake it in, and beat it half an hour longer. Put to it a quarter of a pound of sweet a...
One large cup sugar, one-half cup molasses, one half cup milk, butter the size of an egg, one teaspoon cornstarch, one-fourth pound chocolate.--Miss R. H. Nash. * * *
To four gallons of water put a sufficient quantity of common salt; when quite dissolved, to bear an egg, four ounces of saltpetre, two ounces of bay salt, and half a pound of coars...
Fill a very large jug or jar with raspberries; then pour as much white wine vinegar upon them as it will hold; let it stand four days, stirring it three times every day. Let it sta...
Put one quart of flour into a bowl; add four level teaspoonfuls of baking powder, a teaspoonful of salt, and sift. Rub in two level tablespoonfuls of butter and add sufficient milk...
Wipe them very clean, put them into a stewpan with mace, cloves, pepper, and salt, and to every quart of mushrooms put about two large spoonfuls of mushroom ketchup; stew them gent...
Stir together a tea-cup of butter, three of sugar--beat four eggs, and put into the cake, together with two tea-cups of flour, and a grated nutmeg. Dissolve a tea-spoonful of saler...
6 ounces whole meal flour. 2 ounces white flour. 3 ounces butter. A little water. Stewed French plums. 1 egg. Make a paste of the flour, butter, water, and half the egg; roll out r...
Slit a leg of lamb on the wrong side, and take out as much meat as possible, without cutting or cracking the outward skin. Pound this meat well with an equal weight of fresh suet:...
Melt two and a half ounces of butter in a quarter of a cup of rich milk over the fire, stir an ounce and a half of flour into half a cup of milk and add to the boiling milk, stirri...
Almost any kind of stale cake will do for this pudding. To three cups of the cake crumbs allow a cup and a half of milk, three tablespoonfuls of melted butter and two eggs beaten l...
Take the rind of a nice ripe watermelon--cut it into small strips, and boil them, till they begin to grow tender, in water, with saleratus and peach leaves in it, in the proportion...