Bone and wash a breast of veal; steep it in three waters, and dry it with a cloth; season it with savoury spice, some slices of bacon, and shred sweet-herbs; roll them in a collar...
Put into a tub a bushel of red currants and a peck of white; squeeze them well, and let them drain through a sieve upon twenty-eight pounds of powdered sugar. When quite dissolved,...
Mash eight gallons of picked elderberries to pieces, add as much spring water as will make the whole nine gallons, and boil slowly for three quarters of an hour. Squeeze them throu...
Slice very thin two onions, about two ounces each; put them in a stewpan with three ounces of butter; keep the pan covered till done, stirring now and then, and, when of a nice bro...
Take out the bones and clean the head carefully: wash it well with eggs, seasoning it with pepper, salt, nutmeg, thyme, and parsley. Put some forcemeat on it, and roll it up. Boil...
Put any of the meat of the breast or of the wings without bone into a frying-pan with a little fresh butter or bacon fat. Cook them very slowly, turning repeatedly; if the meat has...
Melt a quarter of a pound of granulated sugar in a spider, cook until it is a very dark, rich brown, almost black, stir constantly. Great care must be taken that it does not burn....
Chop sufficient cold boiled mutton to make a pint. Add to it two tablespoonfuls of capers, a half teaspoonful of salt, six tablespoonfuls of cream or olive oil and a saltspoonful o...
Gather them when very slender; string and parboil them in very strong salt and water; then take them out, and dry them between two linen cloths. When they are well drained, put the...
Proceed in the same manner as with eels.
Take a bushel of the large flaps of mushrooms, gathered dry, and bruise them with your hands. Put some of them into an earthen pan; throw some salt over them; then put in more mush...
Cut a few horizontal lines along your cutlets, and on each put a little veal or fowl forcemeat, to which add in equal quantities chopped truffles, tongue, mushrooms, and a little p...
Take a loin of mutton or lamb, and clear it from fat and skin; cut it into steaks; season them well with pepper and salt; almost fill the dish with water; lay puff paste at top and...
Slice the cabbage very fine crosswise, put it on an earthen dish, sprinkle a handful of salt over it, cover it with another dish, and let it stand twenty-four hours. Then put it in...
Take to every gallon of juice one gallon of water, to every gallon of water three pounds and a half of the best Lisbon sugar. Squeeze the currants through a sieve; let the juice st...
Boil a quarter of a pound of unground rice in a quart of milk till soft, then stir in a quarter of a pound of butter--take it from the fire, put in a pint of cold milk, a couple of...
One gallon of rum, one pound and two ounces of double-refined sugar, one quart of orange-juice, mixed and strained through a sieve.
To make a good dark slate color, boil sugar-loaf paper with vinegar, in an iron utensil--put in alum to set the color. Tea grounds, set with copperas, makes a good slate color. To...
Take one-half cup of tapioca, soak over night, put on the stove in the morning; cook up clear, add one cup of sugar, large spoon of butter and raisins. Bake one hour, set away unti...
This must be cut lengthwise, quite down to the bone, after separating the outside or first slice, which must be cut pretty thick.
Chop sufficient cold cooked corned beef to make a pint. Add to it a teaspoonful of horseradish, four tablespoonfuls of melted butter or olive oil and four or five tablespoonfuls of...
Chop a quarter of a pound of cold, boiled tongue very fine; add to it two tablespoonfuls of olive oil, a dash of red pepper, a teaspoonful of Worcestershire sauce, and a saltspoonf...
Ingredients: Veal, butter, Marsala, stock, lemon, bacon. Cut a tender bit of veal steak into small fillets, cut off all the fat and stringy parts, flour them and fry them in butter...
Make good common pie crust--roll it out half an inch thick, and strew over it any one of the following kinds of fruit: Cherries, currants, gooseberries, strawberries, raspberries,...
Ingredients: Fish (sole, mullet, or turbot), butter, salt, onion, garlic, carrots, celery, parsley, nutmeg, pepper, spice, mushrooms, tomatoes, flour, anchovies. Fry an onion sligh...
If only sardines happen to be left in the reserve stock and yet something hot is needed, let the mother show the child how to make that rather unusual dish, sardine canapes. After...
Take the largest scarlet strawberries you can get, full red, but not too ripe, and their weight in double-refined sugar. Take more strawberries of the same sort; put them in a pot,...
In strawberry season, particularly on a farm where there is an abundance of rich cream and luscious fruit, the finest kind of a frozen dessert is made by adding to a pint of thick...
Have good stock made of veal and beef; then take about a pound of veal, and the like quantity of ham, cut both into thin slices, and put them into a stewpan, with a pint of water a...
To twenty gallons of water, wine measure, put fifty pounds of lump sugar; boil it, and skim it till it is very clear; then put it into a tub to cool, and, when just warm, put to it...