Make a good brine of salt and water, sufficiently strong to bear an egg; boil and skim it clean, and when quite cold rub the meat with sal prunella and saltpetre mixed together. Pu...
It will take full twenty minutes--gravy sauce to eat with it.
Take equal weights of grated cocoanut and powdered white sugar, (the brown part of the cocoanut should be cut off before grating it)--add the whites of eggs beaten to a stiff froth...
Take fourteen gallons of water and twenty-four pounds of sugar; boil the water and sugar one hour; skim it till it is clear. Let it stand till nearly cold; then pour it on three bu...
Boil them a few moments to extract the bitter taste--then cut them in thick slices; sprinkle a little salt between each slice. Let them lie half an hour--then fry them till brown i...
Roast a quarter of lamb, and when almost done dredge it well with grated bread, which must be put into the dish you serve it up in; take veal cullis, salt, pepper, anchovy, and lem...
Ingredients: Macaroni, butter, stock, cheese, water, salt, nutmeg. Cut up a quarter pound of macaroni in small pieces and put it in boiling salted water. When sufficiently cooked,...
Take them when small and green--put them in salt and water--change the water once in three days. When you have done collecting the nasturtions, turn off the brine, and pour on scal...
Butter an equal quantity of white and whole wheat bread. Cut the cooked corned beef into very thin slices. Put a slice on a slice of buttered bread, put on top a teaspoonful of cre...
Measure three-quarters of a cup of tomatoes after the water has been drained off, put in a saucepan over the fire and stir into it a cupful of mashed potatoes, a heaping tablespoon...
Have the roots well cleansed from the moisture, and with warm water wash and open the porous parts, that the salt may penetrate, and dry them well. Cover them for a week with a pic...
Ingredients: Eggs, butter, Parmesan, cream, flour, salt, pepper, curds. Boil as many eggs as you require hard, then cut them in half and take out the yolks and pound them in a mort...
Take half a pint of cream and half a pint of strong broth; thicken them with flour and butter, and when it boils put in it a little anchovy and lemon-juice, and put it over your fi...
1 pint tomato juice. 1 shalot. 1 pound cooked French beans. 1/2 teaspoon salt. A little pepper. Thickening of flour and butter. Slice the shalot, and stew it in the tomato juice fo...
Put in a large jar a layer of beans, the younger the better, and a layer of salt, alternately, and tie it down close. When wanted for use, boil them in a quantity of boiling water:...
Pull an ounce of mild white isinglass into small pieces--rinse them, and put to them a quart of milk if the weather is hot, and three pints if it is cold weather. Set it on a few c...
1 pint soaked lentils. 1 1/2 pints water. 1 small onion. 1/2 ounce flour. 3/4 ounce butter. 1/2 teaspoon salt. 1 dozen peppercorns. 1 small blade of mace. Place the lentils in a st...
Cut off the tops of the melons, so as that you may take out the seeds with a small spoon; lay them in salt and water, changing it every twenty-four hours for nine successive days:...
Take the largest oysters you can get, and just plump them over the fire in their own liquor; then strain it from them, and cover the oysters close in a cloth. Take an equal quantit...
Ingredients: Pigeons, sweetbread, parsley, onions, carrots, salt, pepper, bacon, stock, Chablis, fowls' livers, and gizzards. Cut up a sweetbread, a fowl's liver and gizzard, an on...
Truss and season them with savoury spice; put them into a a pot or pan, covering them with butter, and bake them. Take out, drain, and, when cold, cover them with clarified butter....
Put one-half pound of seeded raisins through the meat grinder, add a quarter of a pound of almonds that have been blanched, dried and ground. Add a half tumbler of quince jelly, mi...
Ingredients: Celery, stock, ham, salt, pepper, Cheddar, Parmesan, butter, gravy. Cut all the green off a head of celery, trim the rest. Cut it into pieces about four inches long, b...
Soak a pint of dried beans, (cost six cents,) over night in cold water; put them to boil in a quart of cold water with one ounce of drippings, a level tablespoonful of salt, and qu...
2 eggs. 1 ounce butter. 1/2 pound cooked greens of any kind. Salt and pepper to taste. Dissolve the butter in a small stewpan, beat up the eggs, add them to the butter, and stir ov...
Ingredients: Calf's head, calf's liver, bacon, suet, truffles, almonds, olives, calf's brains, capers, spice, coriander seeds, herbs, ham, stock. Boil half a calf's head, bone it a...
Take the hard-boiled yolks of six eggs and rub them to a paste, adding gradually two tablespoonfuls of olive oil or thick cream. Add a dash of paprika, one-half teaspoonful of salt...
A leg of veal, the fillet without bone, the knuckle for steaks, and a pie; bone of fillet and knuckle for soup.--Shoulder of veal, knuckle cut off for soup.--Breast of veal, thin e...
Boil or bake sufficient sweet potatoes to make a pint of pulp when rubbed through a colander; add a pint of milk, a small cup of sugar, a little salt, yolks of two eggs, one teaspo...
Soak one ounce of Nelson's Opaque Gelatine in half-a-pint of cold water for two or three hours, and then add the same quantity of boiling water; stir until dissolved, and add the j...