Lard your veal, and take a ragout of asparagus, (for which see Ragouts,) and lay your veal, larded or glazed, upon the ragout. The same may be done with a ragout of peas.
Let the feet be cut off, and stuff them with forcemeat, in the shape of a pear, rolling them in the yolk of an egg and crumbs of bread, putting in at the lower end to make them loo...
Cut their necks and wings close, leaving the skin of the neck to enable you to tie close, and with some grated bread put an anchovy, the two livers of pigeons, half a grated nutmeg...
Cut six pigeons with giblets into quarters, and put them into a stewpan, with two blades of mace, salt, pepper, and just water sufficient to stew them without burning. When tender,...
Wash nicely, make into balls, and bake in the Dutch oven a light brown. This forms a neat side or corner dish.
(See POTTED LENTILS.)
Mince four shalots fine, put them into a stewpan, with about half a pint of the liquor in which the mutton is boiled; put in a table-spoonful of vinegar, a quarter of a tea-spoonfu...
Take three carrots, three turnips, three heads of celery, three leeks, six onions, two cabbage lettuces; cut them all in small pieces, and put them in your stewpan, with a piece of...
Under this heading we place all those dainty sandwiches that are made from thin slices of bread and butter and a jam or fruit filling. They are usually cut into circles; it is more...
Roast the tomatas before the fire till they are very tender; save all the liquor that runs from them while roasting; then with a spoon gently scoop out the pulp from the skins; avo...
A tea-spoonful of mustard, one table-spoonful of vinegar, three of thick cream, and a little salt; grate as much horseradish into it as will make it as thick as onion sauce. A litt...
Boil the liver of the fish--then mash it fine, stir it into drawn butter, put in a little cayenne, or black pepper, a couple of tea spoonsful of lemon juice, and a table spoonful o...
A leg of veal, after enough has been cut off for cutlets, makes a soup nearly as good as calf's head. Boil it with a cup two thirds full of rice, a pound and a half of pork--season...
Put a couple of tea-spoonsful of saleratus in a pint of sour milk. If you have not any sour milk, put a table-spoonful of vinegar to a pint of sweet milk, set it in a warm place--a...
Well wash the truffles, cut them into slices, of the size and about the thickness of half-a-crown; put them into a stewpan, with a pinch of salt and cayenne pepper, and a little bu...
When the head is cut off, the neck part must be boned, and the tongue taken out. The brains also must be taken out on the inside, so as not to break the bone and skin on the outsid...
Two cups of flour, one cup of Porto Rico molasses, one cup of milk, the third of a cup of butter, one egg, one slightly heaping teaspoonful of soda sifted with the flour, one heapi...
Buy at a packing house half a medium sized pig's head, which you can get for three or four cents a pound, (the piece will cost about ten cents;) clean and wash it well; pare and sl...
Chop the fleshy parts of a pheasant, the wings, breast, and legs, very fine, and pound them well in a mortar. Warm a pint of veal jelly, and stew the bird in it. Strain the whole t...
Fill a jug with raspberries; add as much of the best vinegar as the jug will hold; let the fruit steep ten or twelve days; then strain the liquor through a fine sieve, without sque...
Light Part.--Whites of three eggs, one cup sugar, butter size of an egg, half cup sweet milk, one teaspoon baking powder. Flavor with lemon. About two cups flour. Dark Part.--One-h...
Take three veal rumps; parboil and put them into a little pot, with some broth, a bunch of parsley, scallions, a clove of garlic, two shalots, a laurel leaf, thyme, basil, two clov...
Lard your sweetbreads with small lardoons of bacon, and put them on a skewer; fasten them to the spit and roast them brown. Put some good gravy into a dish; lay in the sweetbreads,...
Take large full grown walnuts before they are hard; lay them in salt and water for two days: then shift them into fresh water, and let them lie two days longer; change them again,...
Pare and cut the rind into thin pieces and place in a porcelain-lined kettle; to about five pounds of fruit, add two teaspoons salt, with sufficient water to cover, and boil until...
Serve Chicken Soup with Royal Custard. Royal Custard.--Beat yolk of one egg slightly, add two tablespoons chicken stock, season with salt and pepper, turn into a small buttered mou...
Parboil the giblets, and pour the water from them; put them into fresh water or thin gravy, with a large onion stuck with cloves; season it to your taste; boil them till the flesh...
4 tablespoons finely-minced haricot beans. 3 tablespoons minced spinach. 2 eggs. Pepper and salt. Mix the haricot beans and spinach (which must have been previously cooked, seasone...
Boil a knuckle of veal in a little water kept close from the air, with six onions and a little whole pepper, till tender. The sauce to be poured over it, when dished in a little of...
Take a calf's head, very white and very fresh, bone the nose part of it; put the head into some warm water to discharge the blood; squeeze the flesh with your hand to ascertain tha...