Old-time recipes
Fish and shellfish
2303 recipes from 67 old cookbooks, A to Z. Pick a book to see only its recipes, or search.
Fish and shellfish2303
| Cookbook | Click a line to open it |
|---|---|
| Mrs. Lincoln's Boston Cook Book (1884) | A Clam Bake |
An impromptu clam bake may be had at any time at low tide along the coast where clams are found. If you wish to have genufme fun, and to know what an appetite one ean ... From Mrs. Lincoln's Boston Cook Book, 1884, page 206. | |
| The Picayune Creole Cook Book (1901) | A Dash of Red Pepper |
Pound the sardines and the hardboiled eggs to a paste, season with a dash of Red Pepper and the juice of a lemon and spread the buttered toast with the mixture. Decorate ... From The Picayune Creole Cook Book, 1901, page 204. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | A Dinner for a Dyspeptic |
A rresu cod’s head well cleaned, put it in a saucepan with a pint of water, a little salt, and let it simmer gently two hours; dredge in a very little flour, a small ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 147. | |
| The Jewish Manual (1846) | A Dutch Fricandelle |
Take two pounds of dressed fish, remove the skin and bones, cut in small pieces with two or three anchovies, and season well, soak the crumb of a French roll in milk, ... From The Jewish Manual, 1846, page 75. | |
| The Jewish Manual (1846) | A Fish Sauce Without Butter |
Put on, in a small saucepan, a cup of water, well flavored with vinegar, an onion chopped fine, a little rasped horse-radish, pepper, and two or three cloves, and a ... From The Jewish Manual, 1846, page 50. | |
| Jewish Cookery Book, on Principles of Economy (1871) | A Good Butter Sauce for Boiled Fish |
Take a small sized piece of butter and roll it up in one ounce of flour until fine, clear of lumps; have some milk boiling, then take a few spoonfuls of it and add it to ... From Jewish Cookery Book, on Principles of Economy, 1871, page 29. | |
| Mrs. Beeton's Book of Household Management (1861) | A Jewish Recipe |
Ingredients. — 1£ Ib. of salmon, i teaspoonful of finely-chopped parsley, | a teaspoonful of finely-chopped shallot or onion, | a teaspoonful of powdered mixed herbs, ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| The Picayune Creole Cook Book (1901) | A la Jardinigre—Cooked with many |
chopped vegetables. Matelots—A rich fish stew, with wine. Mayonnaise—A rich salad dressing, made with eggs, oil, vinegar, etc., and served with chicken, shrimp or fish ... From The Picayune Creole Cook Book, 1901, page 20. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | A Little Oyster Stew |
Put into the chafing-dish two table¬ spoons of butter and one tablespoon of flour. Stir with a whisk till like a paste, then pour in one cup of strained oyster ’’ uid ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 302. | |
| The National Cookery Book (1876) | A Nice Lirrie Diss or Bret |
Mince cold roast beef, fat and lean, with a little onion, very fine. Season them with pepper and salt and moisten them with gravy Fill scallop shells half full with ... From The National Cookery Book, 1876, page 119. | |
| The Creole Cookery Book (1885) | A Nice Way to Serve Crabs |
One dozen crabs, one pound bread crumbs, two tablespoons of butter, one full teaspoon of salt, half teaspoon black pepper, slice of onion, chopped very fine, half ... From The Creole Cookery Book, 1885, page 44. | |
| Gulf City Cook Book (1878) | A Pie of Sweet-bread and Oysters |
Boil the sweetbreads tender; season with pepper and salt make a gravy with the water in which they were boiled, adding half a cnp of butter, the yelks of two eggs, and a ... From Gulf City Cook Book, 1878, page 53. | |
| The Picayune Creole Cook Book (1901) | A Pinch of Black Pepper |
Scrape the oyster plant well and throw into cold water, into which put two tablespoonfuls of vinegar to prevent the salsify from turning black. Take from the water, ... From The Picayune Creole Cook Book, 1901, page 239. | |
| The Picayune Creole Cook Book (1901) | A Red Pepper Pou. Without the Seed |
Chop the onions fine and fry them in the butter. Wash the rice well; then stew it with the onions, tomatoes and pepper in about three quarts of water and one pint of ... From The Picayune Creole Cook Book, 1901, page 38. | |
| The Jewish Manual (1846) | A Superior Receipt for Stewed Carp |
Clean the fish thoroughly, put it into a saucepan, with a strong rich gravy, season with onion, parsley roots, allspice, nutmegs, beaten cloves, and ginger, let it stew ... From The Jewish Manual, 1846, page 70. | |
| The Southern Cookbook (1912) | A very Fine Fish Sauce |
Put into a very nice a pint of fine port wine, one gill of mountain, half a pint of walnut catsup that is twelve anchovies and the liquor that belongs to them, one gill ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 130. | |
| The Picayune Creole Cook Book (1901) | A Wineglassful of Grape Juice |
Cut the meat of the Turtle about an inch in size. Chop an onion and put it into a saucepan, with a tablespoonful of lard to brown. As it begins to brown, add a ... From The Picayune Creole Cook Book, 1901, page 82. | |
| Mrs. Hale's New Cook Book (1857) | A.ltuouoh |
crabs and lobsters may be seen at the mtngers’ the whole year are yet only in high season and plentiful from the month of April till the close ol October, If lobsters ... From Mrs. Hale's New Cook Book, 1857, page 90. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Ada D. Wagg |
i3^tablespoonfuls of butter. i)^ tablespoonfuls of curry '% an onion, powder. I clove of garlic, ) very fine. i pint of milk. A small piece of grated gini grated ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 245. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Afternoon Teas |
and shallot butter is slightly browned; then add lobster meat and cook five minutes. Add flour and stir until well blended, then pour on gradually while stirring ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 37. | |
| Mrs. Beeton's Book of Household Management (1861) | Aide de Cuisine (Fr.). Undercook (Eng.). Assistant cook |
Aiguillettes (Fr.). Needles. Small strips of cooked meat or fish. Aguille-a-Brider (Fr.). Larding needle. Ajoutees (Fr.). Added or mixed; small garnish or side dishes ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| The Boston Cooking-School Cook Book (1896) | Algonquin Canapes |
Fry one-half tablespoon finely chopped onion, three tablespoons butter, and one-third cup chopped mushroom caps five minutes. Add two tablespoons flour, and two-thirds ... From The Boston Cooking-School Cook Book, 1896, page 641. | |
| Manual for Army Cooks (1896) | Almon in Camp Cookery |
One pound of salmon, one-pound can of tomatoes; arrange in alternate layers; season with salt, pepper, and two ounces of salt pork cut into dice; add the liquid from ... From Manual for Army Cooks, 1896, page 277. | |
| Mrs. Owen's Illinois Cook Book (1871) | An Economical Dish |
Steam or boil some mealy potatoes; mash them together with some butter or cream, season them, and place a layer at the bottom of the pie dish; upon place a layer of ... From Mrs. Owen's Illinois Cook Book, 1871, page 88. | |
| The New England Cook Book (1905) | And for Incidental Preparations |
Broiled Shad.—Scrape, split, wash, and dry the shad on a season with pepper and grease the gridiron; as soon as it is hot lay the shad on to broil with the inside ... From The New England Cook Book, 1905, page 61. | |
| Mrs. Beeton's Book of Household Management (1861) | Anges a Cheval |
Ingredients. — 12 oysters, 12 small thin slices of bacon, 12 small round croutes of fried bread, \ a teaspoonful of finely-chopped shallot, $ a teaspoonful of ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| The Woman Suffrage Cook Book (1886) | Anna Ella Carroll |
Boston Fist _. 'der. Three and a half pounds of haddock —head and all, three thick slices salt pork, one dozen Boston crackers, eight large potatoes, one onion, one pint ... From The Woman Suffrage Cook Book, 1886, page 42. | |
| Presbyterian Cook Book (1873) | Anothee Sauce Foe Fish |
Mrs. R. Piece of butter size of two eggs; melt and mix with it onehalf teacupful of vinegar, two mustard spoonsful of made mustard, a little salt, one well beaten egg. ... From Presbyterian Cook Book, 1873, page 22. | |
| The Southern Cookbook (1912) | Another Mock Turtle |
Put into a pan a knuckle of veal, two fine cowheels, two onions, a few cloves, peppers, Jamaica peppers, mace, and sweet herbs: cover with water, and then, tying a thick ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 155. | |
| The Southern Cookbook (1912) | Another Mock Turtle |
Stew a pound and a half of scrag of mutton, with pints of water to a quart set the broth on, with a calf's foot and a cow heel: cover the stewpan tight, and simmer you ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 155. | |
| The Jewish Manual (1846) | Another Way |
Break the fish into pieces, pour over the beaten yolk of an egg, sprinkle with pepper and salt, strew with bread crumbs, chopped parsley, and grated lemon peel, and ... From The Jewish Manual, 1846, page 77. | |
| Directions for Cookery, in Its Various Branches (1837) | Another Way of Boiling Fresh Cod |
Put the fish into cold water with a handful of salt, and let it slowly and gradually warm for three hours if the cod is large, and two hours if it is Then increase the ... From Directions for Cookery, in Its Various Branches, 1837, page 52. | |
| Rumford Complete Cook Book (1908) | Apple, Plum, Crab-Apple or Quince Jelly |
Wash, wipe and stem, and apples, crab-apples and quinces remove the blossom; quinces need hard rubbing to remove the fuzz; from plums remove the stones. Cut all fruits ... From Rumford Complete Cook Book, 1908, page 202. | |
| The International Cook Book (1906) | Apples au Madere |
2399. FISH SALAD, PARISIENNE Place a two-pound piece of fresh halibut in a narrow saucepan with a sliced carrot, a sliced onion, sprig thyme, bay leaf, one clove, one ... From The International Cook Book, 1906, page 742. | |
| The International Cook Book (1906) | Apricot Tartlets |
158. DEVILLED BROILED LOBSTER Cut three fine, small, raw lobsters of one pound each into two equal halves, lengthwise. Remove the gravel from the head, cut off the claws ... From The International Cook Book, 1906, page 65. | |
| Mrs. Beeton's Book of Household Management (1861) | April to August |
591.— SALMON, BOILED. (Fr.— Saumon bouilli.) Ingredients. — Salmon, salt, boiling water. Method. — Scale and clean the fish, and put it into the fish-kettle with ... From Mrs. Beeton's Book of Household Management, 1861, page 426. | |
| Mrs. Beeton's Book of Household Management (1861) | April to October |
540.— LOBSTER, POTTED. (Fr.— Terrine de Homard.) Ingredients. — 2 lobsters, 6 ozs. of butter, ground mace, grated nutmeg, Method. — Remove the meat carefully from the ... From Mrs. Beeton's Book of Household Management, 1861, page 404. | |
| The Cook's Own Book (1832) | Arkrukks Ki-hkkm Vn. When |
the water is hot, put salt it, and stir it when >iron U ' enough to (in cast it from your mouth, it will do; the water boils put li.-h; it U.ils tn twenty minutelor a salmon, am! '-tie. From The Cook's Own Book, 1832, page 225. | |
| The Oyster Epicure (1883) | Ascribed to Lucilius |
a. ln the United States. The largest oysters are not always the best, especially for eating raw and for stewing; those of medium size are generally preferred by ... From The Oyster Epicure, 1883, page 32. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Asparagus and Salmon Salad |
Prepare the asparagus as before directed. Season a quart of cooked salmon with one teaspoonful of salt, one-third of a teaspoonful of pepper, of oil, one of vinegar and ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 219. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | At the |
moment the fish is immersed in the water the temperature should be at the boiling-point, and thereafter the vessel should be permitted to simmer during the process of ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 92. | |
| Mrs. Beeton's Book of Household Management (1861) | August to November |
490.— FLOUNDERS, BOILED. (Fr.— Carrelets bouillis.) Ingredients. — i medium-sized flounder, salt, vinegar. Method. — Wash the fish, put it into a fish-kettle with just ... From Mrs. Beeton's Book of Household Management, 1861, page 384. | |
| Mrs. Beeton's Book of Household Management (1861) | Average Prices of Fish |
Many fail to realize the great loss by bone and uneatable matter there is in most fish, and how much they pay for actual food obtained. As a general rule it should be ... From Mrs. Beeton's Book of Household Management, 1861, page 347. | |
| Manual for Army Cooks (1896) | B Aed Fish |
Any fish may be baked, provided it is large enough to admit of being stuffed. A fish of five or six pounds when stuffed will take from forty to fifty minutes to bake. To ... From Manual for Army Cooks, 1896, page 74. | |
| The International Cook Book (1906) | Baba au Rhum |
684. OYSTER CRABS, BONNE BOUCHE Thoroughly wash a pint very fresh oyster crabs and drain on a sieve, Place on a lighted chafing dish with a gill good sherry, half ounce ... From The International Cook Book, 1906, page 210. | |
| The International Cook Book (1906) | Babas au Kirsch |
1022. BROILED LOBSTER, BUTTER SAUCE Thoroughly wipe three live lobsters of one pound each, cut off all the claws and split the bodies in two. Crack the claws with a ... From The International Cook Book, 1906, page 314. | |
| Housekeeping in Old Virginia (1879) | Bagout Souse |
Split four feet once, fry with one or two dozen large oysters, a light brown. Lay them in a stewpan over the liquor from, the oysters, or some beef or veal gravy; add ... From Housekeeping in Old Virginia, 1879, page 229. | |
| Ryzon Baking Book (1916) | Bake for |
twenty-five minutes or until brown. or cold. cupful (}4 pint) cold cooked fish. yi cupful celery. cupful (yi pint) white sauce. yi small onion. small sweet pepper. Free ... From Ryzon Baking Book, 1916, page 78. | |
| Camp Cookery (1910) | Bake in a |
hot oven, basting frequently. When flakes of fish begin to separate, it will be done. This is best for coarse Fish Baked in Clay.—"Take a fresh-caught fish and rub it in ... From Camp Cookery, 1910, page 103. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Bake the |
Cool, and put away in the pots in which they were They will keep or six months. oil is liked, half a cupful can be added to each pot with the vinegar. Any kind of small ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 354. | |
| The Southern Cookbook (1912) | Bake the |
pie to be served, add a quarter of a cup of raw cream warm, with half a teaspoonful of flour. Oysters may be added. Mackerel will do well; but do not salt till used. From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 37. | |
| Recipes for Sea Food (c. 1910s) | Bake to a |
light brown in a quick oven and in the shells. Serve with sliced lemon. Minced Clams on Toast. — Steam and chop enough clams to make one cupful. Put a in the pan and ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 146. | |
| Aunt Babette's Cook Book (1889) | Baked Black Bass |
After having carefully <4^eaned, salt well and lay it in the baking pan with a small cupful of water, and strew flakes of butter on top,, also salt, pepper and a little ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 68. | |
| Fifty-Two Sunday Dinners (1913) | Baked Black Bass |
Clean a four-pound Black Bass, pickerel or haddock, sprinkle with salt, stuff and sew with No. 8 cotton thread. Cut four or five diagonal gashes on each side of backbone ... From Fifty-Two Sunday Dinners, 1913, page 98. | |
| The Boston Cooking-School Cook Book (1896) | Baked Bluefish |
Clean a four-pound bluefish, stuff, sejv, and bake as Baked Halibut with Stuffing, omitting to cut gashes on sides, as the fish is rich enough without addition of pork. ... From The Boston Cooking-School Cook Book, 1896, page 209. | |
| Recipes for Sea Food (c. 1910s) | Baked Bluefish.— Select |
a clean, and prepare it for baking. it in salted water, and after drying it thoroughly, stuff with veal forcemeat for fish, or else with bread forcemeat, to which a few ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 76. | |
| The White House Cook Book (1887) | Baked Calf's Head |
BOIL a calf's head (after having cleaned it) until tender, then split it in two, and keep the best half (bone it if you like); cut the meat from the other in uniform ... From The White House Cook Book, 1887, page 152. | |
| Recipes for Sea Food (c. 1910s) | Baked Chicken Halibut — Hollandaise Sauce. — Clean |
a slice of halibut, brush over with melted salt, pepper, and onion Put in baking pan, cover with paper, and bake fifteen From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 97. | |
| The Creole Cookery Book (1885) | baked Clams |
Chop the clams fine, and mix with them 1 ounce of powdered mace and nutmeg; butter the sides and bottom of a large, deep dish, arid cover the bottom with a layer of ... From The Creole Cookery Book, 1885, page 47. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Baked Clams |
Prepare twenty-five clams and drain. Take one-half pint of cracker crumbs, one-half cup of warm milk, one-fourth cup of clam liquor, two beaten eggs, one heaping ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 288. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Baked Cod |
A fish weighing six or eight pounds is a good size to bake; it should be cooked whole to look well. Make a dressing of bread crumbs, pepper, salt, parsley, and onion, ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 39. | |
| The Appledore Cook Book (1872) | Baked Cod |
Scrape and wash ilean a cod weighing four or pounds. Rub into it a heaping spoonful of salt. a dressing of three pounded crackers, a little chopped salt pori, about one ... From The Appledore Cook Book, 1872, page 24. | |
| The Boston Cooking-School Cook Book (1896) | Baked Cod "with Oyster Stuffing |
Clean a four-pound cod, sprinkle with salt and pepper, l?r\3sh over with lemon juice, stuff, and sew. Gash, skewer, and bake as Baked Halibut with StuflSng. Serve with From The Boston Cooking-School Cook Book, 1896, page 209. | |
| The Appledore Cook Book (1872) | Baked Cod or Salmon |
Take a fish weighing eight or nine pounds, wash and dry it; then lay in the pan, and skewer to keep the head and tail together. Stuff the belly and eyes with a stuffing ... From The Appledore Cook Book, 1872, page 129. | |
| The White House Cook Book (1887) | Baked Codfish |
IF SALT fish, soak, boil and pick the fish, the same as for fish-balls. Add an equal quantity of mashed potatoes, or cold, boiled, chopped potatoes, a large piece of ... From The White House Cook Book, 1887, page 82. | |
| The White House Cook Book (1887) | Baked Crabs |
Mix with the contents of a can of crabs, bread crumbs or pounded crackers. Pepper and salt the whole to taste; mince some cold ham; have the baking pan well buttered, ... From The White House Cook Book, 1887, page 88. | |
| The Boston Cooking-School Cook Book (1896) | Baked Fillets of Bass or Halibut |
Cut bass or halibut into small fillets, sprinkle with salt and pepper, put into a shallow pan, cover with buttered paper, and bake twelve minutes in hot oven. Arrange on ... From The Boston Cooking-School Cook Book, 1896, page 213. | |
| The Boston Cooking-School Cook Book (1896) | Baked Finnan Haddie |
Put fish in dripping-pan, surround with milk and water in equal proportions, place on back of range, where it will heat slowly. Let stand twenty-five minutes; pour off ... From The Boston Cooking-School Cook Book, 1896, page 225. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Baked Finnan Haddie |
Put a haddie in a spider, pour over it half a cup of milk and half a cup of water and put at the back of the range, where it will heat slowly. Let it stand From The Good Housekeeping Woman's Home Cook Book, 1909, page 142. | |
| Foods That Will Win the War and How to Cook Them (1918) | Baked Finnan Haddie |
4 cup each of milk and water, boiling hot 1 fish Pour over fish. Let stand, warm, 25 minutes. Pour off. From Foods That Will Win the War and How to Cook Them, 1918, page 55. | |
| Mrs. Owen's Illinois Cook Book (1871) | Baked Fish |
Secure any nice fresh fish, such as fresh cod, trout, white fish, or any of -the fresh or salt water fish; scale them and wash them clean, and let them remain in a ... From Mrs. Owen's Illinois Cook Book, 1871, page 41. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Baked Fish |
As for the boiled fish, a general rule, cover all kinds of baked fish, is herewith given: A fish weighing about five pounds; tliree large, or small, crackers, quarter of ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 110. | |
| What Mrs. Fisher Knows About Old Southern Cooking (1881) | Baked Fish |
See that fish is well cleaned; then salt and pepper it inside and out, two or three hours before stuffing it or baking. For the stuffing, grate stale bread enough to ... From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 62. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Baked Fish |
Cod, haddock, cusk, blue-fish, small salmon, bass, and shad may be stuffed, and baked whole. Stuffing for Baked Fish weighing from four to six Pounds, 1 cup cracker ... From Mrs. Lincoln's Boston Cook Book, 1884, page 188. | |
| The Creole Cookery Book (1885) | Baked Fish |
Take a large fish, weighing 5 pounds, or more; scue the sides, and brown in a frying pan with a little sweet lard; pound fine 24 or 30 cloves, a little mace, a ... From The Creole Cookery Book, 1885, page 50. | |
| Two Hundred and Seventy-Five War-Time Recipes (1918) | Baked Fish a La Carleton |
Split and bone a fish, and on well-greased sheet. J4 fat, one yolk, two tablespoons each chopped onions, and pickles, lemon, salt, pepper and parsley. Sprinkle fish with ... From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 30. | |
| The Creole Cookery Book (1885) | Baked Fish a La Creme |
Boil the fish with salt in the water; flake off from the bones; boil 1 quart of cream (or milk), and pour hot on the yolks of 4 well beaten eggs; add a bunch of parsley, ... From The Creole Cookery Book, 1885, page 54. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Baked FiUet of Halibut |
slices of halibut cut from salt, pepper, lemon juice, melted middle of 2 cups oyster Wash and wipe fish. Place one slice on a buttered fish sheet, brush with melted ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 95. | |
| Aunt Babette's Cook Book (1889) | Baked Floundees |
Clean, wipe dry, add salt and pepper and lay them in a pan; put flakes of butter on top, an onion cut up, some minced celery and a few bread crumbs. A cup of hot water ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 75. | |
| The Jewish Manual (1846) | Baked Haddock |
Carefully clean a fresh haddock, and fill it with a fine forcemeat, and sew it in securely; give the fish a dredging of flour, and pour on warmed butter, sprinkle it ... From The Jewish Manual, 1846, page 72. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Baked Haddock |
Buy a haddock weighing about three pounds. Have the head and tail left on the fish and have it opened underneath for the stuffing, which is made as fol¬ lows: One cup of ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 146. | |
| The Boston Cooking-School Cook Book (1896) | Baked Haddock -with Oyster Stuffing |
Remove skin, head, and tail from a four-pound haddock. Bone, leaving in large bones near head, to keep fillets in shape of the original fish. Sprinkle with salt, and ... From The Boston Cooking-School Cook Book, 1896, page 210. | |
| The White House Cook Book (1887) | Baked Halibut |
TAKE a nice piece of halibut weighing five or six pounds and lay it in salt water for two hours. Wipe it dry and score the outer skin. Set it in a dripping pan in a ... From The White House Cook Book, 1887, page 74. | |
| Fifty-Two Sunday Dinners (1913) | Baked Halibut |
Wipe a two-pound slice of halibut. Arrange six or eight thin slices of fat salt pork in bottom of dripping pan, slice an onion thinly over pork, add a bit of bay leaf ... From Fifty-Two Sunday Dinners, 1913, page 66. | |
| The Boston Cooking-School Cook Book (1896) | Baked Halibut vrith Tomato Sauce |
2 lbs. halibut i^ tablespoon sugar 2 cups tomatoes 3 tablespoons butter 1 cup water 3 tablespoons flour 1 slice onion ^ teaspoon salt 3 cloves % teaspoon pepper Cook ... From The Boston Cooking-School Cook Book, 1896, page 210. | |
| The Boston Cooking-School Cook Book (1896) | Baked Halibut with Lobster Sauce |
Clean a piece of halibut weighing three pounds. Cat gashes in top, and insert a narrow strip of fat salt pork BAKED FISH 167 in each gash. Place in dripping-pan on ... From The Boston Cooking-School Cook Book, 1896, page 210. | |
| Recipes for Sea Food (c. 1910s) | Baked in Shells, No |
1. — Take large oysters, dry between towels, dip in egg, then in dry bread crumbs that have been seasoned a grating of nutmeg. Put the oysters in their shells, dot with ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 123. | |
| The Boston Cooking-School Cook Book (1896) | Baked Live Lobster. Devilled Sauce |
Prepare lobster same as for Broiled Live Lobster and place in a dripping-pan. Cook liver of lobster with one tablespoon butter three minutes. Season highly with salt, ... From The Boston Cooking-School Cook Book, 1896, page 237. | |
| The Boston Cooking-School Cook Book (1896) | Baked Mackerel |
Split fish, clean, and remove head and tail. Put in buttered dripping-pan, sprinkle with salt and pepper, and dot over with butter (allowing one tablespoon to a ... From The Boston Cooking-School Cook Book, 1896, page 211. | |
| Recipes for Sea Food (c. 1910s) | Baked Mackerel, No |
3. — Split and head and tail. Put in buttered dripping pan and salt and pepper and dot over with butter (allowing one to a medium-sized fish), and pour over two-thirds ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 99. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Baked Oysters |
in the scrub the shells until free from sand. Now place them in a baking-pan, put in a very quick oven (400 Fahr.), and bake until they open their shells. Now remove the ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 82. | |
| The White House Cook Book (1887) | Baked Pickerel |
CAREFULLY clean and wipe the fish, and lay in a dripping pan with enough hot water to prevent scorching. A perforated sheet of tin, fitting loosely, or several muffin ... From The White House Cook Book, 1887, page 67. | |
| The Creole Cookery Book (1885) | Baked Red Fish |
After the fish is well cleaned, take off the fins and tail; cut it into 4 or 5 parts; lay in a deep dish some lumps of butter, parsley and onions; chop all very fine ... From The Creole Cookery Book, 1885, page 55. | |
| Housekeeping in Old Virginia (1879) | Baked Rock |
Boil the fish and take out the bones. Season with cream, 102 TO PICKLE EOCK — TO BEOIL SHAD. butter, pepper, and salt, and grated bread crumbs over the top. Bake ... From Housekeeping in Old Virginia, 1879, page 109. | |
| Common Sense in the Household (1871) | Baked Salmon |
*J« Wash and wipe dry, and rub with Some add a soup^on of cayenne and powdered mace. Lay the fish upon a grating set over your baking-pan, and roast or bake, basting it ... From Common Sense in the Household, 1871, page 57. | |
| Housekeeping in Old Virginia (1879) | Baked Salmon |
When washed and dried, sprinkle over pepper and salt. Have ready in a baking-pan a small grating; lay the fish on this, with bits of butter over it; set in a hot oven, ... From Housekeeping in Old Virginia, 1879, page 114. | |
| Larkin Housewives' Cook Book (1915) | Baked Salmon Loaf |
One can of Larkin Red Alaska Salmon, four tablespoons of bread-crumbs, four tablespoons butter, pepper and salt to taste. Add one egg slightly Mix thoroughly and bake in ... From Larkin Housewives' Cook Book, 1915, page 16. | |
| The White House Cook Book (1887) | Baked Salmon Trout |
THIS deliciously flavored game-fish is baked precisely as shad or white fish, but should be accompanied with cream gravy to make it perfect. It should be baked slowly, ... From The White House Cook Book, 1887, page 75. | |
| Common Sense in the Household (1871) | Baked Salmon-Trout. ^ |
Those who have eaten this prince of game Adirondacks, within an hour after he has left the lake, will agree with me that he never has such justice done him at any other ... From Common Sense in the Household, 1871, page 64. | |
| War Economy in Food (1917) | Baked Salt Fish |
(flaked). 2 cups cold mashed potatoes. 1 pint milk. eggs. 2 to 3 tablespoons of drippings. Soak the flaked fish in cold water OA'er niglit or freslien the fish by ... From War Economy in Food, 1917, page 25. | |
| The White House Cook Book (1887) | Baked Salt Mackerel |
WHEN the mackerel have soaked over night, put them in a pan and pour on boiling water enough to cover. Let them stand a couple of minutes, then drain them off, and put ... From The White House Cook Book, 1887, page 76. | |
| Recipes for Sea Food (c. 1910s) | Baked Sardines, No |
the skin from twelve sardines. Put them on a dish and heat them Put the oil from the sardines in a saucepan, and when it comes to a boil stir in one cup of water, then add one of From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 112. | |
| Recipes for Sea Food (c. 1910s) | Baked Sardines, No |
2. — To one small can of sardines allow two tablespoonfuls of butter, four of bread crumbs and one small onion, finely minced, and two and pepper to all the oil from the ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 112. | |
| Housekeeping in Old Virginia (1879) | Baked Shad |
Open the shad down the back, wash well and salt it; wipe dry and rub inside and out with a little cayenne pepper. Prepare a stuffing of bread, seasoned with pepper, ... From Housekeeping in Old Virginia, 1879, page 110. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Baked Shad |
Scrape free from all scales, make a short opening down the belly and the insides; wash well inside and out and immediately wipe dry with a clean towel. Rub it well a of ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 60. | |
| The White House Cook Book (1887) | Baked Shad |
MANY people are of the opinion that the very best method of cooking a shad is to bake it. Stuff it with bread crumbs, salt, pepper, butter and parsley, and mix this up ... From The White House Cook Book, 1887, page 71. | |
| The Boston Cooking-School Cook Book (1896) | Baked Shad Roe with Tomato Sauce |
Cook shad roe fifteen minutes in boiling salted water to cover, with one-half tablespoon vinegar; drain, cover with cold water, and let stand five minutes. Remove from ... From The Boston Cooking-School Cook Book, 1896, page 213. | |
| Aunt Babette's Cook Book (1889) | Baked Shad, Stuffed with Oysters |
Dry the fish (which should be a large one) thoroughly after it is cleaned; rub well with salt inside and out. Make a stufiing of grated bread crumbs, flakes of butter, ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 73. | |
| Common Sense in the Household (1871) | Baked Shad. *J« |
Clean, wash, and wipe the fish, which should be a large one. a stuffing of grated bread-crumbs steeped in sweet milk, butter, salt, pepper, and sweet herbs, moistened ... From Common Sense in the Household, 1871, page 62. | |
| Housekeeping in Old Virginia (1879) | Baked Sheep's-head |
Put the fish in a pan and cover with water; put a little parsley, onions, and fat bacon, chopped up together, black pepper and salt, in the fish and over it, and when ... From Housekeeping in Old Virginia, 1879, page 108. | |
| The Creole Cookery Book (1885) | Baked Shrimps |
Butter well a deep dish, upon which place a thick layer of pounded biscuits, having picked and boiled your shrimps; put a layer of stewed tomatoes, with a little butter, ... From The Creole Cookery Book, 1885, page 44. | |
| Recipes for Sea Food (c. 1910s) | Baked Smelts. — Line a well-buttered |
flat baking dish with forcemeat and the smelts on it. finely parsley and mushrooms, season with salt, pepper, and a grated nutmeg. Cover with veloute sauce, which has ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 111. | |
| The Boston Cooking-School Cook Book (1896) | Baked Stuffed Smelts |
Clean and wipe as dry as possible twelve selected smelts. Stuff, sprinkle with salt and pepper, and brush over with lemon juice. Place in buttered shallow plate, cover ... From The Boston Cooking-School Cook Book, 1896, page 212. | |
| The White House Cook Book (1887) | Baked White Fish |
THOROUGHLY clean the fish; cut off the head or not, as preferred; cut out the backbone from the head to within two inches of the tail, and stun0 with the following: Soak ... From The White House Cook Book, 1887, page 72. | |
| The White House Cook Book (1887) | BAKED WHITE FISH. |
CLEAN and stuff the fish. Put it in a baking pan and add a liberal quantity of butter, previously rolled in flour, to the fish. Put in the pan half a pint of claret, and ... From The White House Cook Book, 1887, page 75. | |
| Two Hundred and Seventy-Five War-Time Recipes (1918) | Baked Whiting Fish |
Soak fish in milk 1 hour, season thoroughly and bake in same Thin tomato sauce may be used instead of milk. COD Skin and bone a small cod. Mix half cup bread two tbsp of ... From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 29. | |
| The Dixie Cook-Book (1883) | Bakep Fisu |
Clean, rinse, and wipe dry a white fish, or any fish weighing three or four pounds, rub the fish inside and out with salt and pepper, fill with a stuffing made like that ... From The Dixie Cook-Book, 1883, page 157. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Bakep Fisx |
Open the fish so that it will lie perfectly flat; rub salt over it, and lay in a dripping-pan (skin side next the pan), with a little butter and water; set in a very hot ... From Buckeye Cookery and Practical Housekeeping, 1877, page 132. | |
| The Dixie Cook-Book (1883) | Bakep Satmon, Trour OR PICKEREL |
Clean thoroughly, wipe carefully, and lay in a dripping-pan with hot water enough to prevent scorching (a perforated tin sheet or rack fitting loosely in the pan, or ... From The Dixie Cook-Book, 1883, page 157. | |
| Recipes for Sea Food (c. 1910s) | Balls, No |
5.— Two cupfuls cold boiled codfish, fresh or salted. the fish when you have freed it of bones and skin; work in one cupful of mashed potatoes, and moisten with a half ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 80. | |
| Bohemian-American Cook Book (1915) | Bass |
lupie. is a very choice its meat being fine and juicy. the cleaned fish in water, to harden the flesh. In fact, it is best to salt the fish and place it on ice over ... From Bohemian-American Cook Book, 1915, page 127. | |
| Bohemian-American Cook Book (1915) | Bass |
lupie. Cut the fish into quarters, wash and butter, sliced onion, a bay leaf or two, a sprig of rosemary, a blade of black peppers in a saucepan, add the fish, white ... From Bohemian-American Cook Book, 1915, page 127. | |
| Recipes for Sea Food (c. 1910s) | Bass in |
all its varieties is suitable to cook in way, so are butter-fish, cisco, perch, herring, trout, bream, etc. Steamed Fish. — Clean carefully, but without removing head or ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 74. | |
| Recipes for Sea Food (c. 1910s) | Bass.— Cut |
out six heart-shaped fillets from the thickest part of the bass. Season with pepper, salt, and the juice of half a lemon. Put under a for onehalf hour. Cook in clarified ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 75. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Baxep Fisz |
Clean, rinse, and wipe dry a white fish, or any fish weighing three or four pounds, rub the fish inside and out with salt and pepper, fill with a stuffing made like that ... From Buckeye Cookery and Practical Housekeeping, 1877, page 131. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Baxep HErrine |
Soak salt herring over night, roll in flour and butter, and place in a dripping-pan with a very little water over them; season with pepper.—Mrs. E. J. Starr. From Buckeye Cookery and Practical Housekeeping, 1877, page 136. | |
| The Dixie Cook-Book (1883) | Baxkep Herrina |
Soak salt herring over night, roll in flour and butter, and place in a dripping-pan with a very little water over them; season with pepper.— Mrs. E. J. Starr. From The Dixie Cook-Book, 1883, page 161. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Baxkep SALMON, Trout oR PICKEREL |
Clean thoroughly, wipe carefully, and lay in a dripping-pan with water enough to prevent scorching (a perforated tin sheet or rack fitting loosely in the pan, or several ... From Buckeye Cookery and Practical Housekeeping, 1877, page 132. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Baxkep Swap |
Open and clean the fish, cut off its head (or not as preferred), cut out the backbone from the head to within two inches of the tail, and fill with the following ... From Buckeye Cookery and Practical Housekeeping, 1877, page 132. | |
| The Picayune Creole Cook Book (1901) | Bay Leaf, Minced Vory. Fine |
The Creoles generally stuff the domestic duck when roasted, using an oyster stuffing. (See recipe.) But many hold that the flavor of the wild duck is finer when not ... From The Picayune Creole Cook Book, 1901, page 159. | |
| Recipes for Sea Food (c. 1910s) | Beat in a |
bowl a pint of sweet cream and the yolks of two; add to this the lobster. Add also two finely sliced truflles. Pour into a hot tureen and serve very hot. From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 157. | |
| Recipes for Sea Food (c. 1910s) | Beat the |
briskly, then add the milk. again and pour the mixture on the Then add the butter and Stir in the scallops. Drop a spoonful at a time of the mixture into fat. a nice ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 149. | |
| The Dixie Cook-Book (1883) | Beck. Oyster PICKLES |
To every quart of liquor add a tea-spoon of black pepper, a pod of red pepper broken in bits, two blades of mace, a tea-spoon salt, two dozen cloves, and half a pint of ... From The Dixie Cook-Book, 1883, page 306. | |
| The Cook's Own Book (1832) | Beef and Oyster Sausages |
three-quarters of a pint of oysters in their own liquor; take them out and chop them; mince one pound of beef and mutton, and three-quarters of a pound of beef suet; add ... From The Cook's Own Book, 1832, page 61. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Beef Steak with Oyster Sauce |
Cook the steak as above. Take the liquor of a quart of oysters, put it into a saucepan with about six ounces of butter mixed with a little flour, and let it come to a ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 49. | |
| La Cuisine Creole (1885) | Beefsteak and Oyster Pie |
Cut three pounds of lean beefsteak. Salt, pepper and fry quickly so as to brown without cooking through; then place in a deep dish. Get four dozen oysters, beard them, ... From La Cuisine Creole, 1885, page 38. | |
| The White House Cook Book (1887) | Beefsteak and Oysters |
BROIL the steak the usual way. Put one quart of oysters with very little of the liquor into a stewpan upon the fire; when it comes to a boil, take off the skum that may ... From The White House Cook Book, 1887, page 131. | |
| The International Cook Book (1906) | Beignets, Italienne |
787. PAN-ROAST OYSTERS Lightly butter six individual shirred egg dishes. Place a toast two inches in diameter in each dish. Lay six good-sized freshly opened oysters on ... From The International Cook Book, 1906, page 243. | |
| The Appledore Cook Book (1872) | Bemarka in regard to Fiah |
Fish should never stand in water, as it spoils the flavor. Fish should never be fried in butter. It should always be used while fresh. Plain boiled or mashed potatoes ... From The Appledore Cook Book, 1872, page 34. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Beurre Noir |
Two of one one of chopped parsley, one teaspoonful of lemon juice, half a teaof one quarter of a teaspoonful of pepper. in a frying-pan, and when very hot, add the and ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 229. | |
| The International Cook Book (1906) | Bitokes, Moscovitte |
Potatoes, Sautes (135) 1015. TARTINES OF OYSTERS Cut six slices from a loaf of sandwich bread, each a quarter-inch thick, toast to a light golden colour; trim neatly. ... From The International Cook Book, 1906, page 312. | |
| Fifty-Two Sunday Dinners (1913) | Bluefish a La Creole |
Remove bones from a fresh, three-pound bluefish. Place on a well-buttered fish sheet, laid in a dripping pan. Sprinkle with salt and paprika. Cook in a hot oven ... From Fifty-Two Sunday Dinners, 1913, page 70. | |
| Recipes for Sea Food (c. 1910s) | Bluefish, and |
Kinds. — Clean, dry, inside and out. flour, and season with Fry in hot butter or sweet One-half lard and one-half butter make a good mixture for frying fish. The moment ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 76. | |
| Bohemian-American Cook Book (1915) | Bohemiax-americax Cook Book |
ryha. All fish having firm flesh may be Clean the fish well, cut into pieces, pour over it boiling salted water and boil slowly half an hour. 334. BOILED FISH WITH ... From Bohemian-American Cook Book, 1915, page 118. | |
| Presbyterian Cook Book (1873) | Boil a |
nice fresh fish; pick out all the bones, and season highly with white pepper and salt. Mix one-quarter pound of flour smoothly with one quart; put in five very a bunch ... From Presbyterian Cook Book, 1873, page 22. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Boil in |
of milk the meat of trvo dozen crabs cut in; add a little cayenne, nutmeg and; thicken mixed in; taking it the crumble the a dozen of hard after pouring tureen strew ... From Mrs. Porter's New Southern Cookery Book, 1871, page 52. | |
| The Italian Cook Book (1919) | Boil the |
eggs in their shell for ten minutes and for every hard yolk take one large anchovy or two small. Bone the anchovies and rub them on the sieve together with the hard (or ... From The Italian Cook Book: The Art of Eating Well, 1919, page 49. | |
| The Picayune Creole Cook Book (1901) | Boil the Shrimp and pick. Put |
them into a salad dish, season well eS with black pepper and salt and a dash of Cayenne. Then add two tablespoonfuls of tomato catsup to every half pint of Shrimp. ... From The Picayune Creole Cook Book, 1901, page 76. | |
| The White House Cook Book (1887) | Boiled Bass |
AFTER thoroughly cleaning it place in a saucepan with enough water to cover it; add two tablespoonfuls of salt; set the saucepan over the fire, and when it has boiled ... From The White House Cook Book, 1887, page 71. | |
| Recipes for Sea Food (c. 1910s) | Boiled Bass, or other Fish. — Put |
sufficient water in pot to enable fish, if alive, to swim easily. Add one-half cup vinegar, one teaspoonful salt, one onion, one dozen whole black peppers, one blade ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 76. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Boiled Cod |
The head and shoulders is considered the best to boil; lay it into cold water, with a handful of salt, and let it remain one hour; then scrape and wash it clean, rub a ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 39. | |
| The Appledore Cook Book (1872) | Boiled Cod |
the head and shoulders of a good-sized cod. Scrape and wash clean; rub a handful of salt it; flour a cloth and pin the fish in it. Put it into boiling water, and boil ... From The Appledore Cook Book, 1872, page 23. | |
| Mrs. Owen's Illinois Cook Book (1871) | Boiled Cod Fish |
Soak a dried cod fish over night in cold water, scrape and wash it clean, then put in on to in as much cold water as will cover it. Let it boil one hour. Drain it on ... From Mrs. Owen's Illinois Cook Book, 1871, page 41. | |
| Housekeeping in Old Virginia (1879) | Boiled Cod-fish |
Boil over a slow fire and skim frequently. Season with salt. Garnish with parsley and rings of hard boiled eggs, and serve with butter and egg-sauce. From Housekeeping in Old Virginia, 1879, page 112. | |
| Common Sense in the Household (1871) | Boiled Codfish |
Put the fish to soak over night in lukewarm water—as early as eight o'clock in the evening. Change this for more warm water at bed-time and cover Change again in the ... From Common Sense in the Household, 1871, page 51. | |
| The White House Cook Book (1887) | Boiled Codfish and Oyster Sauce |
LAY the fish in cold, salted water half an hour before it is time to cook it, then roll it in a clean cloth dredged with flour; sew up the edges in such a manner as to ... From The White House Cook Book, 1887, page 81. | |
| The Kansas Home Cook-Book (1874) | Boiled Codfish—salt |
Soak the fish in lukewarm water over night, or several use plenty of change once or twice. wanted put fresh water and set over the let it come to a boil, or just simmer ... From The Kansas Home Cook-Book, 1874, page 54. | |
| The New England Cook Book (1905) | Boiled EocMsh.—After the |
fish has been nicely cleaned, put it into a pot v/ith water enough to cover it, and throw in salt in the proportion of half a teaspoonful to a pound of it slowly until ... From The New England Cook Book, 1905, page 62. | |
| What Mrs. Fisher Knows About Old Southern Cooking (1881) | Boiled Fish |
See that fish is well cleaned. Season inside and out with pepper and salt one or two hours before putting to boil, then have your boiler with one quart of luke-warin ... From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 63. | |
| Manual for Army Cooks (1896) | Boiled Fish |
Put the fish into enough boiling water to cover it about an inch, with two tablespoonfuls of salt and four tablespoonfuls of vinegar to a piece of fish of about five ... From Manual for Army Cooks, 1896, page 73. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Boiled Fish |
Dredge the prepared fish with flour. Wrap in a cloth. Put in a steamer or in boiling water. When done, take from the kettle, drain, place upon a hot platter, remove the ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 132. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Boiled Fish |
Put a piece of oiled paper in the bot¬ tom of a fish pan; on it place a large fish that has been cleaned and skinned. Add a sliced onion, two cloves of garlic and ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 146. | |
| Mrs. Beeton's Book of Household Management (1861) | Boiled Fish and Boiled Fowl |
Ingredients. — £ of a pint of melted butter, No. 202, i teaspoonful of lemon-juice, salt and pepper, 2 hard-boiled eggs. Method. — Boil the eggs until quite hard (15 ... From Mrs. Beeton's Book of Household Management, 1861, page 299. | |
| The Creole Cookery Book (1885) | Boiled Fowls |
Flour a white cloth and ‘put the fowls in’ cold water; let them simmer for 3 of an hour; serve with parsley and butter, or oysters or celery sauce. From The Creole Cookery Book, 1885, page 70. | |
| The White House Cook Book (1887) | Boiled Fresh Cod |
SEW up the piece of fish in thin cloth, fitted to shape; boil in salted water (boiling from the first), allowing about fifteen minutes to the pound. Carefully unwrap and ... From The White House Cook Book, 1887, page 80. | |
| Fifty-Two Sunday Dinners (1913) | Boiled Fresh Cod |
Wash and wipe a four-pound cut of fresh cod. Tie it loosely in a piece of cheese cloth just large enough to cover fish. Place ona trivet in a kettle, cover with boiling ... From Fifty-Two Sunday Dinners, 1913, page 139. | |
| The White House Cook Book (1887) | Boiled Fresh Mackerel |
FKESH mackerel are cooked in water salted, and a little vinegar added; with this exception they can be served in the same way as the salt mackerel. Broiled ones are very ... From The White House Cook Book, 1887, page 77. | |
| The Boston Cooking-School Cook Book (1896) | Boiled Haddock |
Clean and boil as directed in Ways of Cooking Fish. Remove to a hot platter, garnish with slices of '' hard-boiled " eggs and parsley, and serve with Egg Sauce. A thick ... From The Boston Cooking-School Cook Book, 1896, page 206. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Boiled Halibut |
Some like the tail best, but the next cut is nicest, and a much handsomer piece to dish. Rub a little salt over it, and lay it in cold water a little while; then wash it ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 42. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Boiled Halibut |
Take a piece of the fish weighing from four to six pounds; score the back deeply, and lay it on the strainer in your kettle, with the back undermost. cold water and ... From Mrs. Porter's New Southern Cookery Book, 1871, page 57. | |
| The Appledore Cook Book (1872) | Boiled Halibut |
Pour into a pan about half an inch deep of boiling water; into this lay the side of the halibut on which is the black skin; let this stand a few minutes; scrape with a ... From The Appledore Cook Book, 1872, page 28. | |
| Fifty-Two Sunday Dinners (1913) | Boiled Halibut — Cold |
Have a piece of Halibut cut weighing two and one-half pounds. Tie in a square of cheese cloth (to prevent scum from settling on the flesh of fish). Cover with boiling ... From Fifty-Two Sunday Dinners, 1913, page 120. | |
| Common Sense in the Household (1871) | Boiled Halibut. »J* |
Lay in cold salt and water for an hour. "Wipe dry and score the skin in squares. Put kettle with salted water enough to cover it. It is so in texture that you can boil ... From Common Sense in the Household, 1871, page 54. | |
| Directions for Cookery, in Its Various Branches (1837) | Boiled Mackerel |
Clean the mackerel well, and lie a short time in vinegar and water. Then put them into the fish-kettle with cold water and a handful If they will be sufficiently cooked ... From Directions for Cookery, in Its Various Branches, 1837, page 50. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Boiled Mackerel |
Draw the inwards out at the vent, and then put the mackerel, if two, into separate cloths. Boil them twenty minutes, and serve them with drawn butter. From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 43. | |
| Housekeeping in Old Virginia (1879) | Boiled Mackerel |
Well wash the fish, put it into nearly boiling water with one tablespoonful salt in it; boil up quickly, then let it simmer gently for a quarter of an hour, and if the ... From Housekeeping in Old Virginia, 1879, page 113. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Boiled Pish |
A general rule for boiling fish, which will hold good for all kinds, and thus save a great deal of time and space, is this: Any fresh fish weighing between four and six ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 108. | |
| Directions for Cookery, in Its Various Branches (1837) | Boiled Rock-fish |
Having cleaned the rock-fish, put it into a fish-kettle with water enough to cover it well, having first dissolved a handful of salt in the water. Set it over a moderate ... From Directions for Cookery, in Its Various Branches, 1837, page 53. | |
| Housekeeping in Old Virginia (1879) | Boiled Rock-ftsh |
Clean the fish nicely, rub well with salt and pepper. Put into a large deep pan, that it may lie at full length; cover with cold water, adding salt and pepper. Boil ... From Housekeeping in Old Virginia, 1879, page 109. | |
| Recipes for Sea Food (c. 1910s) | Boiled Rockfish. — After the |
has been nicely cleaned, put it into a pot with water enough to cover it, and throw in salt in the proportion of half a teaspoonful to a pound of it slowly until the ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 100. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Boiled Salmon |
Salmon should be well cleansed, but not soaked in water; rub a little salt into the body, flour a cloth and pin it up, and put it into boiling water. Fora piece weighing ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 42. | |
| Housekeeping in Old Virginia (1879) | Boiled Salmon |
After the fish has been cleaned and washed, dry it and sew it up in a cloth; lay it in a fish-kettle, cover with warm water, and simmer until done and tender. Meanwhile ... From Housekeeping in Old Virginia, 1879, page 114. | |
| The White House Cook Book (1887) | Boiled Salmon |
THE middle slice of salmon is the best. Sew up neatly in a mosquito-net bag, and boil a quarter of an hour to the pound in hot salted water. When done, unwrap with care, ... From The White House Cook Book, 1887, page 68. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Boiled Salmon Steaks |
Have the steak about two inches thick; wrap in a cloth, put in a kettle of boiling water, add a teaspoonful of simmer twenty minutes. Serve with lobster or shrimp sauce. ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 56. | |
| Good Things to Eat, as Suggested by Rufus (1911) | Boiled Salmon with Sauce Tartare—scrape |
the skin of the fish, wipe, and if you have no regular fish kettle with a perforated lid, tie in a piece of cheesecloth and place gently in a kettle of boiling salted ... From Good Things to Eat, as Suggested by Rufus, 1911, page 21. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Boiled Salsify or Oyster Plant |
Wash and scrape one dozen roots of salsify. Throw each one into cold water as soon as you have scraped it, or it will turn black. Then put them into a kettle of boiling ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 315. | |
| Manual for Army Cooks (1896) | Boiled Salt Codfish |
Soak the fish twelve hours in tepid water, or longer if necessary. Scale and cleanse it. See that no crystals of salt adhere to the under part of the fish; put it into a ... From Manual for Army Cooks, 1896, page 76. | |
| The White House Cook Book (1887) | BOILED SALT CODFISH. |
CUT the fish into square pieces, cover with cold water, set on tie back part of the stove; when hot, pour off water and cover again with cold water; let it stand about ... From The White House Cook Book, 1887, page 81. | |
| The White House Cook Book (1887) | Boiled Salt Mackerel |
WASH and clean off all the brine and salt; put it to soak with the meat side down, in cold water over night; in the morning rinse it in one or two waters. Wrap each up ... From The White House Cook Book, 1887, page 76. | |
| Manual for Army Cooks (1896) | Boiled Salt Mackerel |
Wash the fish and soak it, skin side uppermost, in cold water eight or ten hours. If very salty a longer time will be required to soak. Put the fish into a shallow pan, ... From Manual for Army Cooks, 1896, page 78. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Boiled Sheepshead or Turbot |
As much of the excellence of this most delicate and delicious fish depends upon the manner in which it is dressed, great care should be taken to properly prepare it. ... From Mrs. Porter's New Southern Cookery Book, 1871, page 62. | |
| The International Cook Book (1906) | Boiled Sheepshead, Shrimp Sauce |
Chateaubriand, Seligman Stuffed Tomatoes (30) Roast Quails on Canapes (272) Walnut Ice Cream (1551) 3080. CHICKEN SOUP, BAVAROISE Cut head and feet off a fowl of about ... From The International Cook Book, 1906, page 900. | |
| Common Sense in the Household (1871) | Boiled SmvD |
In those States where shad are plenty they are and used freely, as are salt mackerel elsewhere. They forni a delightful breakfast-di-sh, and ai'e welcome on the ... From Common Sense in the Household, 1871, page 61. | |
| The Creole Cookery Book (1885) | Boiled Trout |
Buy large fresh spots, clean very nicely, wash them well, sprinkle well with salt, boil them for 15 minutes; when done, send in on a drainer, with boiled parsley over ... From The Creole Cookery Book, 1885, page 51. | |
| Presbyterian Cook Book (1873) | Boiled Tuekey |
Stuff the turkey as for roasting. A very nice dressing is made by chopping half a pint of oysters and mixing them with bread crumbs, butter, pepper and salt, thyme or ... From Presbyterian Cook Book, 1873, page 27. | |
| La Cuisine Creole (1885) | Boiled Turkey with Oyster Sauce |
Clean and truss it the same as for baking. Stuff the turkey with oysters, bread crumbs, butter and mace, all mixed and seasoned. Put it on the fire in a kettle of water ... From La Cuisine Creole, 1885, page 82. | |
| Chinese-Japanese Cook Book (1914) | Boiled Whale or Bass |
Two pounds of fish; one half teacupful of syou; orange and lemon skin; two long, large radishes; two tablespoonfuls of vinegar; salt, and dash of cayenne pepper. Take ... From Chinese-Japanese Cook Book, 1914, page 85. | |
| The White House Cook Book (1887) | Boiled White Fish |
Taken -front Mrs. A. W. Ferry's Cook Book, Mackinac, 1824. THE most delicate mode of cooking white fish. Prepare the fish as for broiling, laying it open; put it into a ... From The White House Cook Book, 1887, page 75. | |
| The Dixie Cook-Book (1883) | Boiled White Fisz |
Dress the fish nicely, and cover in fish-kettle with boiling water seasoned well with salt; remove the scum as it rises, and simmer. allowing from eight to ten minutes ... From The Dixie Cook-Book, 1883, page 159. | |
| The Picayune Creole Cook Book (1901) | Boiling Lard |
Drain the oysters, allowing about six or eight to each person to be served. Salt and pepper and then roll oysters in bread crumbs, grated very fine. Drop in the frying ... From The Picayune Creole Cook Book, 1901, page 69. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Bomep Fresa Cop |
Put the fish in fish-kettle (or tie up in cloth) in water with some salt and scraped horse-radish, boil till done, place a folded napkin on a dish, turn fish upon it, ... From Buckeye Cookery and Practical Housekeeping, 1877, page 133. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Bomep Sart MAcKEREL |
After freshening wrap in a cloth and simmer for fifteen minutes; remove, lay on it two hard-boiled eggs sliced, pour over it drawn butter, and trim with parsley leaves. ... From Buckeye Cookery and Practical Housekeeping, 1877, page 133. | |
| The Dixie Cook-Book (1883) | Bomep Sart MackEREL |
After freshening wrap in a cloth and simmer for fifteen minutes; {t will be almost done as soun as the water reaches the boiling point; remove, lay on it two hard-boiled ... From The Dixie Cook-Book, 1883, page 159. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Bomep Ware Fisu |
Dress the fish nicely, and cover in fish-kettle with cold water seasoned well with salt; remove the scum as it rises, and boil very slowly, allowing from eight to ten ... From Buckeye Cookery and Practical Housekeeping, 1877, page 133. | |
| Aunt Babette's Cook Book (1889) | Boneless Fish, Filled |
Prepare trout, pickerel, or pike in the following manner: After the fish has been scaled and thoroughly cleaned, remove all the meat that adheres to the skin, being ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 66. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Boren CoprisH |
Soak over night, put in a pan of cold water, and simmer two or three hours. Serve with drawn butter, with hard-boiled eggs sliced on it. Cod-fish is also excellent ... From Buckeye Cookery and Practical Housekeeping, 1877, page 133. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Boren Fisu |
To boil a fish, fill with a rich dressing of rolled crackers seasoned with butter, pepper, salt and sage, wrap it in in a well-floured cloth, tie closely with twine or ... From Buckeye Cookery and Practical Housekeeping, 1877, page 133. | |
| The Dixie Cook-Book (1883) | Borep OvystTErs |
Wash shell-oysters perfectly clean, place in a small willow basket, drop in a kettle of boiling water, and when shells open, lift basket, and serve oysters on the half shell. From The Dixie Cook-Book, 1883, page 301. | |
| The Dixie Cook-Book (1883) | Bormep Frese Cop |
Put the fish in fish-kettle (or tie up in cloth) in boiling water with some salt and scraped horse-radish, let simmer till done, place a folded napkin on a dish, turn ... From The Dixie Cook-Book, 1883, page 158. | |
| The Dixie Cook-Book (1883) | Bortep Fuss |
To boil a fish, fill with a rich dressing of rolled crackers seasoned with butter, pepper, salt and sage, wrap it in a well-floured cloth, tie closely with twine or sew, ... From The Dixie Cook-Book, 1883, page 158. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Boston Cooking-Schooi |
I cup of carrots. i teaspoonful of salt. I cup of potatoes. ^ a teaspoonful of pepper. I cup of peas. A head of lettuce. I cup of beans (flageolets i cup of mayonnaise. ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 102. | |
| Aunt Babette's Cook Book (1889) | Boston Oyster Fey |
Take large select oysters and drain off every bit of liquor; lay the oysters on a clean towel, cover with another, and pat them lightly in order to dry them, then remove ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 78. | |
| The White House Cook Book (1887) | Boston Oyster Pie |
HAVING buttered the inside of a deep pie plate, line it with puff paste, or common pie crust, and prepare another sheet of paste for the lid; put a clean towel into the ... From The White House Cook Book, 1887, page 94. | |
| The Boston Cooking-School Cook Book (1896) | Bouchees of Oyster Crabs |
Pick over oyster crabs, dip in flour, cold milk, and crumbs, fry in deep fat, and drain on brown paper. Fill bouchee cases with crabs. From The Boston Cooking-School Cook Book, 1896, page 435. | |
| La Cuisine Creole (1885) | Bouille-abaisse |
Chop some onions and garlic very fine, fry them in olive oil, and when slightly colored add some fish cut up in slices; also a few tomatoes scalded, peeled and sliced, ... From La Cuisine Creole, 1885, page 260. | |
| The Picayune Creole Cook Book (1901) | Bouillir,” to boil, and ‘Baisse,” to |
stop. (See recipe for Bouillabaisse.) Braisé — Smothered. All meats, fish, vegetables, etc., cooked in a closely covered stewpan, so as to retain not only their own ... From The Picayune Creole Cook Book, 1901, page 19. | |
| The Picayune Creole Cook Book (1901) | Boutllon de Potsson |
6 Slices of Fish of Almost Any Variety. 4 Onions, Chopped Fine. 6 Tomatoes, Chopped Fine. 1 Herb Bouquet. Sprig of Parsley. 4 Tablespoonfuls of Salad Oil. 3% Pints of ... From The Picayune Creole Cook Book, 1901, page 31. | |
| The International Cook Book (1906) | Braised Lettuce |
Plum Pie (456) 2253. BOSTON CLAM STEW Open forty-eight medium, fresh clams, place in a saucepan with their liquor, one quart cold water, two saltspoons cayenne pepper ... From The International Cook Book, 1906, page 692. | |
| The International Cook Book (1906) | Brandade of Codfish |
Cutlets of Duck*, Demi-Glace (2639) Macaroni Swiss (1606) *Use the duck left over from yesterday. FRIDAY, FOURTH WEEK OF NOVEMBER 899 2899. BRANDADE OF CODFISH Remove ... From The International Cook Book, 1906, page 900. | |
| Fifty-Two Sunday Dinners (1913) | Breaded Sea Bass |
Remove the skin from a sea bass, bone and cut fillets in pieces for serving. Rub over with the cut side of a lemon, sprinkle with salt, pepper, dredge with flour. Dip in ... From Fifty-Two Sunday Dinners, 1913, page 23. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Break the |
terrapin into convenient-sized pieces, cut the intestines into tiny pieces and add them to the meat the liver broken up, also all the eggs found in the terrapins. it ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 77. | |
| Foods That Will Win the War and How to Cook Them (1918) | Bring to |
boiling point. Continue adding milk a little at a time until all is added. Serve with vegetables, fish, eggs, meats. From Foods That Will Win the War and How to Cook Them, 1918, page 101. | |
| Recipes for Sea Food (c. 1910s) | Bring to |
the boiling point; add tablespoonfuls of butter and season with one-half teaspoonful of salt and one-eighth teaspoonful of pepper. Baked Halibut, No. 2.— Cut about two ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 95. | |
| The International Cook Book (1906) | Brochette of Scallops with Fresh Mushrooms |
Ox Tail en Compote (17") Plum Pie (456) 2489. BROCHETTE OF SCALLOPS WITH FRESH MUSHROOMS Place one and a half pounds fresh, large scallops on a plate, season with half ... From The International Cook Book, 1906, page 773. | |
| The Boston Cooking-School Cook Book (1896) | Broiled Chicken Halibut |
Clean and broil as directed in Ways of Cooking Fish. Spread with butter, sprinkle with salt and pepper, and garnish with slices of lemon cut in fancy shapes and ... From The Boston Cooking-School Cook Book, 1896, page 207. | |
| The International Cook Book (1906) | Broiled Devilled Oysters |
Corned Beef Hash (241) 2614. EGGS, EINSTEIN Cut covers from the tops of six fresh, ripe, medium-sized tomatoes, then scoop out the interior with a spoon without cutting ... From The International Cook Book, 1906, page 818. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Broiled Fillets |
of Beef with Oysters Broil steak according to recipe; place on hot platter;; cover with oysters; dot with butter; and bake in oven until edges of oysters curl. Serve ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 106. | |
| The Boston Cooking-School Cook Book (1896) | Broiled Finnan Haddie |
Broil in a greased broiler until brown on both sides. Remove to a pan, and cover with hot water; let stand ten minutes, drain, and place on a platter. Spread with ... From The Boston Cooking-School Cook Book, 1896, page 225. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Broiled Finnan Haddie |
Put a haddie between the greased wires of a broiler and brown on both sides. Put in a pan, cover with hot water, allow it to stand ten minutes, then drain and put on a ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 144. | |
| Fifty-Two Sunday Dinners (1913) | Broiled Finnan Haddie |
Wash the fish thoroughly; lay in a dripping pan, flesh side down; cover with cold water and let soak one hour. Drain; cover with hot water, let soak fifteen minutes. ... From Fifty-Two Sunday Dinners, 1913, page 62. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Broiled Fish |
Bluefish, young cod, trout, and all fish, when weigh between a and are for smaller or larger they are not so good. Always use a double broiler, which, before putting the ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 111. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Broiled Fish |
First clean the fish. Wash with a cloth wet in salt water, and dry on a clean fish towel, kept for no other purpose. Mackerel, white-fish, small blue-fish, trout, small ... From Mrs. Lincoln's Boston Cook Book, 1884, page 187. | |
| The Creole Cookery Book (1885) | Broiled Fish |
.Cut some slices (about 1 inch thick), season with pepper and salt; wrap each piece in half a sheet of white paper, well buttered; twist the ends of the paper and broil ... From The Creole Cookery Book, 1885, page 56. | |
| Larkin Housewives' Cook Book (1915) | Broiled Fish |
Wash and split open a firm white fish and remove the bone. Spread with soft butter, dredge lightly with flour and season with pepper and fish on a buttered pan or sheet ... From Larkin Housewives' Cook Book, 1915, page 14. | |
| The International Cook Book (1906) | Broiled Fresh Haddock |
Fried Potatoes en Qtiartier (348) 2227. SHIRRED EGGS, LISBONNAISE Place four Spanish sweet peppers in a mortar and pound to a paste, then press through a wire sieve into ... From The International Cook Book, 1906, page 683. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Broiled Halibut |
The nape, a large one, is the best piece for broiling. Sprinkle a little flour over it, wash it, and wipe ‘ it dry; put the outside to the fire first, and broil it ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 43. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Broiled Halibut |
Season the slices with lay them in melted butter for half an hour, having them well covered on in broil for twelve minutes over a clear fire. on a hot dish, garnishing ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 112. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Broiled Halibut or Salmon |
Have the steak cut one inch thick, wash it quickly and carefully, dry it with a towel, place it on a broiler and over a clear fire (not too hot) for ten or a nice brown ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 59. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Broiled Halibut, with Maitre d’ Hotel Butter |
Butter both tlv; of halibut with salt and pepper, place them in the broiler and cook over clear coals for twelve minutes, turning frequently. Place on a hot dish, and ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 112. | |
| The Boston Cooking-School Cook Book (1896) | Broiled Live Lobster |
Live lobsters may be dressed for broiling at market, or may be done at home. Clean lobster and place in a buttered wire broiler. Broil eight minutes on flesh side, turn ... From The Boston Cooking-School Cook Book, 1896, page 237. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Broiled Lobster |
Only live lobsters are cooked in this way. Kill the fish by inserting a sharp knife in its back between the body and tail shells, severing the spinal cord. Split the ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 300. | |
| Chinese-Japanese Cook Book (1914) | Broiled Lobster |
One lobster; syou sauce; salt and pepper; powdered sanshi spice. Wash the lobster carefully in cold Place in boiling, salted water, and boil very slowly for one hour. ... From Chinese-Japanese Cook Book, 1914, page 87. | |
| The International Cook Book (1906) | Broiled Lobster, Ma!tre D'hotel |
Procure three one-and-a-quarter-pound live lobsters, cut off and crack large claws with a cleaver, split bodies in two and clean out heads. Arrange on a double broiler, ... From The International Cook Book, 1906, page 900. | |
| The Appledore Cook Book (1872) | Broiled Mackerel |
* Split down the back and clean. Be careful to scrape all the thin black skin from the inside. Wipe dry and lay on the gridiron; broil on one side a nice brown, then ... From The Appledore Cook Book, 1872, page 30. | |
| The Creole Cookery Book (1885) | Broiled Mackerel |
Soak a No. 1 salted mackerel over night, and wipe it dry in the morning; have ready some clear, bright coals, heat and grease the gridiron, and lay the mackerel on it ... From The Creole Cookery Book, 1885, page 51. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Broiled Mackerel |
Wash and scrape all the thin black the Soak the fish in a large pan full of cold water over In the morning wash it in fresh water and wipe it. Brush it with melted ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 59. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Broiled Mackerel |
Wash and wipe fish; grease a wire broiler with clarified butter, lard, or pork fat. Season fish with salt and pepper, place on greased broiler and broil over clear fire, ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 93. | |
| Common Sense in the Household (1871) | Broiled Mackerel. {Fresh |
Clean the mackerel, wash, and wipe dry. Split it open, so that when laid flat the backbone will be in the middle. Sprinkle lightly with salt, and lay on a buttered ... From Common Sense in the Household, 1871, page 53. | |
| Common Sense in the Household (1871) | Broiled Oysters |
kJ* Clioose large, fat oysters; wipe tliem veiy dry; sprinklo salt and cayenne pepper upon them, and broil upon one ol the small gridirons sold for that purpose. You can ... From Common Sense in the Household, 1871, page 75. | |
| Housekeeping in Old Virginia (1879) | Broiled Oysters |
Select the largest oysters, examining each one, to see that no particle of shell adheres to it. Dry with a nice linen cloth; then pepper and salt them, and sift over a ... From Housekeeping in Old Virginia, 1879, page 98. | |
| The White House Cook Book (1887) | Broiled Oysters |
DRY a quart of oysters in a cloth, dip each in melted butter well peppered; then in beaten egg, or not, then in bread or cracker crumbs also peppered. Broil on a wire ... From The White House Cook Book, 1887, page 91. | |
| The Boston Cooking-School Cook Book (1896) | Broiled Oysters |
1 pint selected oysters ^ cup melted butter % cup seasoned cracker crumbs Clean oysters and dry between towels. Lift with plated fork by the tough muscle and dip in ... From The Boston Cooking-School Cook Book, 1896, page 229. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Broiled Oysters with Brown Sauce |
Drain the oysters Take one pint of liquor to every twenty-five; put the liquor on to; skim all scum from the surface. Put one tablespoonful of in a frying-pan, and until ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 81. | |
| The International Cook Book (1906) | Broiled Oysters, Celery Sauce |
Blanquette of Veal (1646) Noodles au Beurre (333) 2746. BROILED OYSTERS, CELERY SAUCE Wipe on a cloth thirty-six large, freshly opened oysters. Mix on a plate a ... From The International Cook Book, 1906, page 863. | |
| Recipes for Sea Food (c. 1910s) | Broiled Oysters, No |
1. — Take the largest oysters, scald, drain, dry on a towel and dip one by one into softened butter well coated and then in seasoned Lay them on a buttered broiler. ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 123. | |
| Recipes for Sea Food (c. 1910s) | Broiled Oysters, No |
3. — Look over the oysters, rejecting bits of shells; dry between towels; dip in melted butter or olive oil seasoned with salt and pepper; the oyster broiler, wipe over ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 124. | |
| Recipes for Sea Food (c. 1910s) | Broiled Oysters, No |
6. — Drain select oysters in a colander. Dip them one by one into melted butter, to prevent sticking to the gridiron, and place them on a wire gridiron. over a clear ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 124. | |
| The White House Cook Book (1887) | Broiled Salmon |
CUT slices from an inch to an inch and an half thick, dry them in a cloth, season with salt and pepper, dredge them in sifted flour, and broil on a gridiron rubbed with ... From The White House Cook Book, 1887, page 68. | |
| The Appledore Cook Book (1872) | Broiled Salt Fish |
Cut a square the size you desire, from the thickest part of the fish. Take off the skin, and wash clean; broil over clear coals ten minutes, then dip in boiling water, ... From The Appledore Cook Book, 1872, page 26. | |
| Manual for Army Cooks (1896) | Broiled Salt Mackerel |
Wash and soak the fish in cold water for twelve or fourteen hours. This amount of soaking will make it sodden; hang it up by the head to drip for eight or ten hours ... From Manual for Army Cooks, 1896, page 78. | |
| The International Cook Book (1906) | Broiled Salt Mackerel Jacket Potatoes |
Beef Saute", a 1'Anglaise 510. POACHED EGGS, ANCHOVY TOAST, WITH BACON Mix one tablespoon anchovy paste with a tablespoon butter and spread it evenly over six freshly ... From The International Cook Book, 1906, page 160. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Broiled Salt Salmon or Halibut |
If very salt freshen for an hour or two in cold water; if merely smoked and slightly salted, wash and cut in small pieces about an inch thick. Season well with pepper ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 144. | |
| The White House Cook Book (1887) | Broiled Salt Salmon or Other Salt Fish |
SOAK salmon in tepid or cold water twenty-four hours, changing water several times, or let stand under faucet of running water. If in a hurry, or desiring a very salt ... From The White House Cook Book, 1887, page 69. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Broiled Scrod |
Take a small cod, or the tail of a large one, sprinkle a little salt over it, and let it remain over night; in the morning wash off the salt, and wipe it dry; set the ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 40. | |
| The Boston Cooking-School Cook Book (1896) | Broiled Scrod |
A young cod, split down the back, and backbone removed, except a small portion near the tail, is called a scrod. Scrod are usually broiled, spread with butter, and ... From The Boston Cooking-School Cook Book, 1896, page 207. | |
| Common Sense in the Household (1871) | Broiled Shad |
[Fresh.) s{« "Wash, wipe, and split the fish. Sprinlde with salt and pepper, and lay it vipon a buttered gridiron, inside downward. When the lower is browned, tvirn the ... From Common Sense in the Household, 1871, page 61. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Broiled Shad |
ScEAPE, split, wash and dry the shad on a;: grease the crridii'on well; as it is hot. lav the shad on to broil. One side being well browned, turn it. It should broil a ... From Mrs. Porter's New Southern Cookery Book, 1871, page 58. | |
| The International Cook Book (1906) | Broiled Soft Shell Crabs |
Goose Pears with Peas (1270) Tapioca Pudding (574) 1727. BROILED SOFT SHELL CRABS Remove the spongy parts under the side points and the aprons from twelve very fresh ... From The International Cook Book, 1906, page 526. | |
| La Cuisine Creole (1885) | Broiled Spanish Mackerel |
Split the mackerel down the back; season with pep¬ per and salt, rub it over with oil, place it on a gridiron over a moderate fire and, when browned on one side, turn. ... From La Cuisine Creole, 1885, page 33. | |
| The White House Cook Book (1887) | Broiled Spanish Mackerel |
SPLIT the fish down the back, take out the backbone, wash it in cold water, dry it with a clean, dry cloth, sprinkle it lightly with salt and lay it on a buttered ... From The White House Cook Book, 1887, page 76. | |
| The Boston Cooking-School Cook Book (1896) | Broiled Swordfish |
Clean and broil fish, spread with butter, sprinkle with salt and pepper, and serve with Cucumber Sauce I, or Horseradish Broiled Shad R<j8 Wipe, sprinkle with salt and ... From The Boston Cooking-School Cook Book, 1896, page 207. | |
| The Dixie Cook-Book (1883) | Broitep Oysters on the Half-shell |
Select large shells, clean with a brush, open, saving juice; put oysters in boiling water for a few minutes, remove and place each oyster in a half-shell, with juice; ... From The Dixie Cook-Book, 1883, page 302. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Bromep Oysters |
Dry iarge, selected oysters in a napkin, pepper and salt, and broil on a fine folding wire-broiler, turning frequently to keep the juice from wasting. Serve immediately ... From Buckeye Cookery and Practical Housekeeping, 1877, page 264. | |
| The Appledore Cook Book (1872) | Brook Trout |
Brook trout are cooked the same as smelts: or you can cook theni as the angler does.j «They must be split near« ly to the tail to clean. Wash and drain. For a dozen ... From The Appledore Cook Book, 1872, page 32. | |
| Aunt Babette's Cook Book (1889) | Brook Trout |
Clean with care in order not to destroy its shape; wash in salt water, wipe perfectly dry and roll in salted flour and fry in hot butter; drain off every drop of grease; ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 72. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Brook Trovt |
Wash and drain in a colander a few minutes, split nearly to the tail, flour nicely, salt, and put in pan, which should be hot but not burning; throw in a little salt to ... From Buckeye Cookery and Practical Housekeeping, 1877, page 134. | |
| The Dixie Cook-Book (1883) | Brook Trovt |
Wash and drain in a colander a few minutes, split nearly to the tail, flour nicely, salt, and put in pan, which should be hot but not burning; throw in a little salt to ... From The Dixie Cook-Book, 1883, page 159. | |
| The Dixie Cook-Book (1883) | Brorep OysreErs |
Dry large, selected oysters in a napkin, pepper and salt, and broil on a fine folding wire-broiler, turning frequently to keep the juice from wasting. Serve immediately ... From The Dixie Cook-Book, 1883, page 301. | |
| Recipes for Sea Food (c. 1910s) | Brown Fricassee of |
Oysters. — One quart oysters, two large tablespoonfuls butter, one scant tablespoonful flour, a dust of cayenne, salt according to the oysters, and one-half teaspoonful ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 130. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Brown Oyster Sauce |
as for the butter and flour in the sauce-pan and stir until a dark brown. Add the skimmed liquor, boil up, and add the ingredients. Boil up once more, and serve. In the ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 231. | |
| The Cook's Own Book (1832) | Bruise the |
yolks of two hard-boiled eggs with the back of a wooden spoon, or rather pound them in a mortal, with a tea-spoonful of water, and the soft inside and the spawn of the ... From The Cook's Own Book, 1832, page 234. | |
| Jewish Cookery Book, on Principles of Economy (1871) | Butter Sauce for Broiled Fish—take a Good |
sized piece of butter, roll it up with one ounce of flour, pour over it a quarter pint of boiling milk, stir it smoothly and boil for a few minutes, add a little salt ... From Jewish Cookery Book, on Principles of Economy, 1871, page 29. | |
| The Picayune Creole Cook Book (1901) | Butter. Milk. Cayenne. Salt |
Boil according to recipe one dozen fine, large Crabs and pick out all the meat. Season nicely with salt, Cayenne and chopped thyme and bay leaf. Take stale bread and ... From The Picayune Creole Cook Book, 1901, page 80. | |
| The Boston Cooking-School Cook Book (1896) | Buttered Lobster |
2 lb. lobster Salt and pepper 3 tablespoons butter Lemon juice Remove lobster meat from shell and chop slightly. Melt butter, add lobster, and when heated, season and ... From The Boston Cooking-School Cook Book, 1896, page 235. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Buttered Lobster |
Pick the meat from a boiled lobster and cut it into small pieces; sift over it the coral '; mix with it also the liver, two tablespoonfuls of vinegar or three of lemon"] ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 243. | |
| Ryzon Baking Book (1916) | By Miss Ruth Fredericks, Oak Ridge, N. J |
level cupful {}4 pound) flour. K level teaspoonful pepper. Ji cupful (K gill) milk. cupful (>s pint) chopped clams. Mix and sift dry ingredients. Add eggs, milk and ... From Ryzon Baking Book, 1916, page 31. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | C^j^^js,^.^^ |
ally, stirring constantly, milk and cream. Bring to the boiling-point and add flaked halibut. Cool, shape, dip in crumbs, egg and crumbs, fry in deep fat, and drain. From Catering for Special Occasions, with Menus and Recipes, 1911, page 240. | |
| Mrs. Beeton's Book of Household Management (1861) | Caisses a la Diable |
Ingredients. — 12 large oysters, 2 or 3 tablespoonfuls of white sauce (see Sauces, No. 178), I tablespoonful of grated Parmesan cheese, butter, breadcrumbs, cayenne, 8 ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Mrs. Hale's New Cook Book (1857) | Caledonian Receipt for Dressing Fish .—Boil |
the livers fish, and make them into forcemeat balls, with oatmeal, onions, pepper, and Put the water on with some cold butter and wlule onions, and when the onions are ... From Mrs. Hale's New Cook Book, 1857, page 89. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Calf's Brains |
i tiny onion i clove Use the brains left from the mock turtle. As soon as the head conies home, throw the brains into a bowl of ice-cold water, and let them stand one ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 148. | |
| Directions for Cookery, in Its Various Branches (1837) | Calf's Head Drest Plain |
Wash the head in warm water. Then lay it in clean hot water and let it soak awhile. This will blanch it. Take out the brains and the black part of the eyes. Tie the head ... From Directions for Cookery, in Its Various Branches, 1837, page 102. | |
| The Boston Cooking-School Cook Book (1896) | Calfs Head k la Terrapin |
Wash and clean a calf's head, and cook until tender in boiling water to cover. Cool, and cut meat from cheek in small cubes. To two cups meat dice add one cup sauce made ... From The Boston Cooking-School Cook Book, 1896, page 262. | |
| The International Cook Book (1906) | Calves' Feet, Lyonnaise |
Kirsch Omelette (468) 2853. CLAM STEW WITH CELERY Discard stale branches and leaves from two small stalks celery, detach all branches from main root, thoroughly wash and ... From The International Cook Book, 1906, page 900. | |
| The International Cook Book (1906) | Calves' Tails, Allemande |
Halibut, Fleurette (319) Potatoes, Hollandaise (26) Entrecotes, Cabaret (245) French Flageolets (95) OrangeWater Ice (1229) 2665. CALVES' TAILS, ALLEMANDE Cut two ... From The International Cook Book, 1906, page 834. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Canape Lorenzo |
Chop a small shallot, fry lightly in two ounces of butter, without coloring. Add a tablespoon of flour wet with a pint of cream, then one pint of crab meat; salt and ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 262. | |
| The Boston Cooking-School Cook Book (1896) | Canapes Lorenzo |
Toast slices of bread cut in shape of horseshoes. Cream two tablespoons butter, and add one teaspoon white of egg. Spread slices of bread, rounding with Crab Mixture, ... From The Boston Cooking-School Cook Book, 1896, page 641. | |
| Recipes for Sea Food (c. 1910s) | Canapes of Meat or Fish. — Toast |
six pieces of bread and cut them in good-sized squares. the whites of eggs to a stiff froth, put them in a pastry bag, and then make a border round each piece of toast. ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 81. | |
| Manual for Army Cooks (1896) | Canned Clam Fritters |
1 teacupful flour. 1 teaspoonful baking powder. + teaspoonful pepper. (1 dozen clams chopped; add their liquor.) Drop from a spoon in hot meat dripping. From Manual for Army Cooks, 1896, page 278. | |
| Manual for Army Cooks (1896) | Canned Crab, Deviled |
Cut crab meat into small pieces. To six ounces of crab meat mix two ounces of bread crumbs, juice of half a lemon, cayenne pepper and salt. Mix all with milk ... From Manual for Army Cooks, 1896, page 278. | |
| Manual for Army Cooks (1896) | Canned Lobster, Stewed |
Cut the meat up fine and let it boil up once in its own liquor. Add a little pepper and salt, and serve plain or on toast. From Manual for Army Cooks, 1896, page 278. | |
| Manual for Army Cooks (1896) | Canned Oysters and Macaroni |
Boil four ounces macaroni in plenty of water, twenty minutes. Cut in pieces one inch long. Put layer of this in bottom 'of baking dish, a layer of oysters, salt and pepper sprinkled over. From Manual for Army Cooks, 1896, page 278. | |
| Manual for Army Cooks (1896) | Canned Salmon, Boiled |
The simplest way of preparing salmon for the table is to open the can, place it in a pan or pot partly full of water, and when quite hot it is ready for the table. No ... From Manual for Army Cooks, 1896, page 277. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Cannep SaLmon |
The California canned sdlmon is nice served cold with any of the fish-sauces. For a breakfast dish, it may be heated, seasoned with salt and pepper, and served on slices ... From Buckeye Cookery and Practical Housekeeping, 1877, page 135. | |
| The Dixie Cook-Book (1883) | Canynep SaLmon |
The California canned salmon is nice served cold with any of the fish-sauces. For a breakfast dish, it may be heated, seasoned with salt and pepper, and served on slices ... From The Dixie Cook-Book, 1883, page 160. | |
| The Picayune Creole Cook Book (1901) | Capers to Garnish |
Boil the Codfish (see recipe), or utilize left-over fish; mince freely and mix thoroughly with the minced green peppers and young onions, and season with one teaspoonful ... From The Picayune Creole Cook Book, 1901, page 202. | |
| The Dixie Cook-Book (1883) | Carer Burrer |
Chop one table-spoon of capers very fine, rub through a sieve with a wooden spoon, and mix them with a salt-spoon of salt, quarter of a saltspoon of peppar, and one ... From The Dixie Cook-Book, 1883, page 137. | |
| Foods That Will Win the War and How to Cook Them (1918) | Casserole of Codfish, Pimento and Cornmeal Mush |
1 Ib. codfish 2 cups tomatoes, juice and pulp 4 cup pimento 4 teasoon cayenne Mix cornmeal with one-half cup of cold water. Add to the boiling Boil five minutes. In ... From Foods That Will Win the War and How to Cook Them, 1918, page 120. | |
| Mrs. Owen's Illinois Cook Book (1871) | Cat Fish |
This must be scalded with boiling (not hot) water, and the skin removed; cut down the back and cut in pieces as large as the hand; salt, pepper and flour each piece, and ... From Mrs. Owen's Illinois Cook Book, 1871, page 43. | |
| Directions for Cookery, in Its Various Branches (1837) | Cat-fish |
that have been caught near the middle river are much nicer than those that are taken near the shore where they have access to impure food. The small ones are the best. ... From Directions for Cookery, in Its Various Branches, 1837, page 38. | |
| Common Sense in the Household (1871) | Cat-fish. *^ |
Skiu, clean, and cut off the horribly homely heads. salt, to remove any muddy taste they may have contracted frorfi the flats or holes in which they have fed, and let ... From Common Sense in the Household, 1871, page 67. | |
| Common Sense in the Household (1871) | Cat-fish. *J« |
Skin, clean, and remove the heads. Sprinkle with salt, and lay aside for an hour or more. Have ready two or three eggs beaten to a froth, and, in a flat dish, a quantity ... From Common Sense in the Household, 1871, page 67. | |
| Directions for Cookery, in Its Various Branches (1837) | Catchup.—this |
catchup, warmed in melted butter, is an excellent substitute for fresh lobster sauce at seasons when the fish cannot be procured, as, if properly made, it will keep a ... From Directions for Cookery, in Its Various Branches, 1837, page 176. | |
| The Woman Suffrage Cook Book (1886) | Catherine H. Birney |
1' -Turtle Put into a pan a knuckle of veal, two calves’ feet, two onions, a few cloves, peppers, berries of allspice, mace and sweet herbs; cover them with water; cover ... From The Woman Suffrage Cook Book, 1886, page 39. | |
| The Oyster Epicure (1883) | Catherine Stuart |
Cold Slaw.— Shred tender white cabbage extremely fine, put it into a bowl, sprinkle with salt, mince half a pod of red pepper very small, and add that and vinegar enough ... From The Oyster Epicure, 1883, page 23. | |
| Mrs. Hale's New Cook Book (1857) | Caveach.—Clean |
mackerel, split or whole, into 4 or 5 pieces, leaving out the heads and tails. Then mix an ounce of pepper, 2 nutmegs, a little mace, (both finely powdered) and a ... From Mrs. Hale's New Cook Book, 1857, page 76. | |
| The Picayune Creole Cook Book (1901) | Cayenne and Chili Pepper to Taste |
Boil the vinegar and add the chopped tomatoes and green peppers and the minced onion, adding a tablespoonful of sugar. Let all boil one hour. Season to taste. strain, ... From The Picayune Creole Cook Book, 1901, page 164. | |
| The Picayune Creole Cook Book (1901) | Cayenne to Taste |
Boll the Crabs according to recipe. Clean and cut and pick out all the meat. Chop an onion fine; chop the thyme, bay leaf and parsley and hardboiled eggs, and mix well ... From The Picayune Creole Cook Book, 1901, page 79. | |
| The Picayune Creole Cook Book (1901) | Cayenne to Taste |
The greatest care must be taken in preparing and cleaning the Crab. Wash carefully, removing all sand, but do not scald or blanch them, as this destroys the fine flavor ... From The Picayune Creole Cook Book, 1901, page 80. | |
| Aunt Babette's Cook Book (1889) | Ceeam Stew |
Is made precisely like a milk stew (called oyster stew), using cream instead of milk. From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 78. | |
| Rumford Complete Cook Book (1908) | Celeried Oysters |
1 tablespoon minced celery. 1 dozen large oysters. 1 wineglass sherry. Melt the butter, add the oysters and celery, cook three minutes, add seasoning and sherry, and ... From Rumford Complete Cook Book, 1908, page 211. | |
| Foods That Will Win the War and How to Cook Them (1918) | Celery-cheese Scallop |
14 cups breadcrumbs 3 cups chopped celery 1 cup shaved cheese Cook celery till tender. Put layer of crumbs in greased baking dish, then celery; cover with cheese and ... From Foods That Will Win the War and How to Cook Them, 1918, page 60. | |
| Mrs. Beeton's Book of Household Management (1861) | Chafing Dish Cookery |
3638.— BROILED OYSTERS. (Fr.— Huitres f rites.) Ingredients. — I dozen large oysters, finely crushed shredded wheat biscuits, 2 ozs. of butter, oiled butter, salt and ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Recipes for Sea Food (c. 1910s) | Chafing-dish) . — Cook |
in butter some cepes, cut up small, then add twelve oysters, one small piece of lobster coral, then stir in one-quarter of a pound of cream and the yokes of two Just ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 131. | |
| The Boston Cooking-School Cook Book (1896) | Chapter Xi |
THE meat of fish is the animal food next in importance to that of birds and mammals. Fish meat, ^ith but few exceptions, is less stimulating and nourishing than meat of ... From The Boston Cooking-School Cook Book, 1896, page 193. | |
| The Picayune Creole Cook Book (1901) | Chapter Xxix |
“meat of sausage, simply pound the sardines to a paste, season with a dash of red pepper and the juice of a lemon, and spread on the slices of buttered toast. Spanish ... From The Picayune Creole Cook Book, 1901, page 204. | |
| Mrs. Beeton's Book of Household Management (1861) | Chapter Xxxviii |
ALL such familiar standard dishes as fish, kidneys, cutlets, bacon, rissoles, etc., have been fully dealt with under their respective headings of Fish, Veal, Beef, Lamb, ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| The International Cook Book (1906) | Chartreuse de Pommes |
1060. SCALLOPS AU GRATIN Mix and heat for half a minute two light tablespoons melted butter and three tablespoons flour. Pour in a half pint cold milk and mix until it ... From The International Cook Book, 1906, page 325. | |
| The Boston Cooking-School Cook Book (1896) | Chicken and Oyster Salad |
Clean, parboil, and drain one pint oysters. Remove tough muscles, and mix soft parts with an equal quantity of cold boiled fowl cut in one-half inch dice. Moisten with ... From The Boston Cooking-School Cook Book, 1896, page 412. | |
| The Boston Cooking-School Cook Book (1896) | Chicken and Oysters a la Metropole |
^ cup butter 2 cups cold cooked chicken, ^ cup flour cut in dice }4, teaspoon salt 1 pint oysters, cleaned and % teaspoon pepper drained 2 cups cream y^ cup finely ... From The Boston Cooking-School Cook Book, 1896, page 319. | |
| Good Things to Eat, as Suggested by Rufus (1911) | Chicken Croquettes with Fish Flavor—the |
foundation of all croquettes is a thick white sauce which stiffens when cold, so that mixed with minced fish, chicken or other com¬ pounds it can be easily handled and ... From Good Things to Eat, as Suggested by Rufus, 1911, page 40. | |
| The White House Cook Book (1887) | Chicken Dressed as Terrapin |
SELECT young chickens, clean and cut them into pieces; put them into a stewpan with just enough water to cook them. When tender stir into it half of a cup of butter and ... From The White House Cook Book, 1887, page 115. | |
| La Cuisine Creole (1885) | Chicken Gombo with Oysters |
Take a young chicken, or the half of a grown one; cut it up, roll it in salt, pepper and flour, and fry it a nice brown, using lard or drippings, as if for fricassee. ... From La Cuisine Creole, 1885, page 28. | |
| The International Cook Book (1906) | Chicken Halibut, Caper Sauce |
Potatoes, Brabant (1220) Mutton Steaks, Carozzi Fried Eggplant (460) Roast Chicken (290) Escarole Salad (100) Coffee Ice Cream Lady Fingers (150) 1613. POTAGE VEAL, ... From The International Cook Book, 1906, page 491. | |
| La Cuisine Creole (1885) | Chicken Saute with Oyster Sauce |
Cut up the chicken as for frying, roll each piece in salt, pepper, and sifted flour, and fry a light brown. Pour off most of the grease the chicken was fried in, and in ... From La Cuisine Creole, 1885, page 76. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Chicken Terrapin |
Make a sauce with two level table¬ spoons of butter, two of flour and one cup of cream, or half cream and chicken stock. Season with salt and pepper. When boiling hot ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 204. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Chicken Terrapin. |
Chop one cold roast chicken and one parboiled sweetbread moderately fine. Make one cup of rich cream sauce, with one cup of hot cream, a quarter of a cup of butter, and ... From Mrs. Lincoln's Boston Cook Book, 1884, page 295. | |
| The Cook's Own Book (1832) | Chickens and Oysters |
your chickens with young oysters cut small, truffles, parsley, and spices, and roast them. Blanch about two dozen young oysters, and toss up in some melted butter, with ... From The Cook's Own Book, 1832, page 96. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Choose a |
small, delicate fillet; prepare as for roasting, or stuff it with an oyster forcemeat; after having washed it thoroughly cover it with milk and water in equal ... From Mrs. Porter's New Southern Cookery Book, 1871, page 100. | |
| The Picayune Creole Cook Book (1901) | Chopped Fine |
Boil the,oysters about two minutes in their own liquor, dropping them in the liquor as it comes to the boiling point. Pass them through a “Sauce Piquante,” rolling ... From The Picayune Creole Cook Book, 1901, page 71. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Ciam Frrrrers |
Take raw clams, chopped fine, and make a batter with juice, an equal quantity of sweet milk, four eggs to cach pint of liquid, and flour sufficient to stiffen; fry like ... From Buckeye Cookery and Practical Housekeeping, 1877, page 38. | |
| Mrs. Hale's New Cook Book (1857) | CK'isten |
the with cream, or thin melted butter, and a sp (Onful of essence of anchovies; boil the mould and turn i» out. F16II. Or:—Take some fish which has been di eased, and ... From Mrs. Hale's New Cook Book, 1857, page 86. | |
| The Boston Cooking-School Cook Book (1896) | Clam and Chicken Frapp^ |
Wash and scrub with a brush two quarts clams, changing water several times. Put in kettle with one-half cup cold water, cover tightly, and steam until shells are well ... From The Boston Cooking-School Cook Book, 1896, page 172. | |
| Fifty-Two Sunday Dinners (1913) | Clam and Tomato Consomme |
To four cups of Consommé add two cups each clam water and tomato pulp. Clear, and add soft part of clams. Heat to boiling point and serve in Bouillon cups. From Fifty-Two Sunday Dinners, 1913, page 146. | |
| Modern American Drinks (1895) | Clam Cocktail |
Put into a large cocktail-glass a half-dozen littleneck clams with all their liquor, season with pepper and salt to taste; add two dashes lemon-juice, one dash Tobasco ... From Modern American Drinks, 1895, page 39. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Clam Cocktail |
1 pint small clams 1 tablespoon tomato catsup 1 tablespoon horseradish few drops tabasco Place clams in shallow after removing the black Mix other ingredients. Pour over ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 64. | |
| The Boston Cooking-School Cook Book (1896) | Clam Frapp^ |
20 clams )^ cup cold water Wash clams thoroughly, changing water several times; put in stewpan with cold water, cover closely, and steam until ahells open. Strain the ... From The Boston Cooking-School Cook Book, 1896, page 509. | |
| Common Sense in the Household (1871) | Clam Fritters |
»J« 12 clams, minced fine. Add the liquor from the clams to the milk; beat up the eggs and put to this, with salt and pepper, and flour enough for thin batter; lastly, ... From Common Sense in the Household, 1871, page 81. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Clam Fritters |
twenty-five clams and chop them leaving out the juice; four eggs beaten, one cup of sour cream (if you have no cream, use one cup of buttermilk and a piece of butter the ... From Mrs. Porter's New Southern Cookery Book, 1871, page 77. | |
| The Creole Cookery Book (1885) | Clam Fritters |
Strain the clams from the juice. Cut the clams fine, beat up 3 eggs very light, stir in the clams, cut up the parsley with a little salt and pepper, grate some nutmeg, ... From The Creole Cookery Book, 1885, page 43. | |
| The White House Cook Book (1887) | Clam Fritters |
TAKE fifty small or twenty-five large sand clams from their shells; if large, cut each in two, lay them on a thickly-folded napkin; put a pint bowl of wheat flour into a ... From The White House Cook Book, 1887, page 96. | |
| The Boston Cooking-School Cook Book (1896) | Clam Fritters |
1 pint clams l)^cups flour )^ cup milk Salt Clean clams, drain from their liquor, and chop. Beat eggs until light, add milk and flour mixed and sifted with baking ... From The Boston Cooking-School Cook Book, 1896, page 420. | |
| The International Cook Book (1906) | Clam Fritters |
Goulash of Beef, Hongroise (263) 1362. CLAM FRITTERS Finely chop ten large, very fresh, freshly opened clams, place in a bowl with three ounces of flour, two fresh eggs, ... From The International Cook Book, 1906, page 417. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Clam Fritters |
2 egg yolks well beaten 1 tablespoon olive oil 2 egg whites stiffly beaten Combine ingredients in order given; let stand ten minRemove clams from shell, cut off heads, ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 100. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Clam Fritters |
Strain one pint of clams, saving the juice; add to this juice sufficient water to make one pint; mix into it one egg, well beaten, and sufficient prepared flour to make ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 290. | |
| The Creole Cookery Book (1885) | Clam Pie |
One full quart of clams after they are opened and the shells taken off, chop them quite fine, add 2 tablespoonfuls of butter and a coftee cup of cream; season with ... From The Creole Cookery Book, 1885, page 43. | |
| Recipes for Sea Food (c. 1910s) | Clam Sauce. — Take |
one of freshly opened Neck clams, half pint of water, an ounce of butter, and boil five Mix two ounces of butter, one ounce of flour, and a little nutmeg together, and ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 119. | |
| Recipes for Sea Food (c. 1910s) | Clam Scallops. — Chop |
fifty clams fine, and drain off in a colander all the liquor that will come away. Mix in a bowl a cup of crushed cracker, half a cup of milk, two beaten eggs, a ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 146. | |
| Bohemian-American Cook Book (1915) | Clam's with Cream |
MuÁle se smetanou. Boil the liquor, place the clams in harden a trifle, then take out and drain. Fry slightly one minced onion in butter, add the clams, a pinch of salt ... From Bohemian-American Cook Book, 1915, page 138. | |
| The New England Cook Book, or Young Housekeeper's Guide (1836) | Clams |
Wash and boil them, until the shells open, with just water enough to prevent their burning at the bottom of the pot. When the shells open, take the clams out of them, ... From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 46. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Clams |
Thin shell clams, and round shell clams, or quahaugs, furnish a delicious and wholesome form of food if eaten only when fresh. They are more easily opened and have a ... From Mrs. Lincoln's Boston Cook Book, 1884, page 205. | |
| Bohemian-American Cook Book (1915) | Clams |
Mušle. Hard clams are small and rounded, soft clams are larger and oblong. They are edible from the beginning of May to the end of August, at a time when oysters are not ... From Bohemian-American Cook Book, 1915, page 137. | |
| Foods That Will Win the War and How to Cook Them (1918) | Clams a La Bechamel |
eup chopped clams 4 teaspoon nutmeg bay leaf 1 tablespoon chopped parsley 1 teaspoon lemon juice Yolks of 2 eggs Scald bay-leaf in milk. Make sauce, by melting fat with ... From Foods That Will Win the War and How to Cook Them, 1918, page 55. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Clams Cooked with Cream |
Chop fifty small clams not too fine and season them with pepper and salt. Put into a stewpan butter the size of an egg, and when it bubbles sprinkle in a teaspoon of ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 288. | |
| The International Cook Book (1906) | Clams en Coquilles, Philadelphia |
Goulash, Hongroise (263) 2247. CLAMS EN COQUILLES, PHILADELPHIA Plunge forty-eight small clams in boiling water, boil three minutes and drain on a sieve. Place in a ... From The International Cook Book, 1906, page 690. | |
| The Boston Cooking-School Cook Book (1896) | Clams k la Grand Union |
Clean and dry selected clams, dip in batter, fry in deep fat, and drain on brown paper. Serve on small slices of cream toast, seasoned with salt, celery salt^ pepper, ... From The Boston Cooking-School Cook Book, 1896, page 232. | |
| The Boston Cooking-School Cook Book (1896) | Clams, Union League |
Fry one-half teaspoon finely chopped shallot in one and one-half tablespoons butter five minutes; add eighteen clams and one-half cup white wine. Cook until the shells ... From The Boston Cooking-School Cook Book, 1896, page 231. | |
| Recipes for Sea Food (c. 1910s) | Clams. — Have |
a deep of water boiling rapidly and immerse the until the shell turns red, when it is done. Be sure to have the receptacle large enough to have the water completely ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 160. | |
| The New England Cook Book (1905) | Clams.—Chop |
fifty clams; take two tomatoes, one onion chopped equally a thyme, and sweet marjoram, a little salt, pepper, and breadcrumbs, adding the juice of the clams until the ... From The New England Cook Book, 1905, page 73. | |
| Mrs. Hale's New Cook Book (1857) | Clams.—Proceed |
as hard-shelled clams. To steto Muscles.—Open a pan with their own liquor, to which add a largo onion and some parsley, with 2 table-spoonsful; a piece of butter in ... From Mrs. Hale's New Cook Book, 1857, page 98. | |
| The Picayune Creole Cook Book (1901) | Clean and trim the Flounders. Beat |
well two or three raw eggs. Have ready a frying pan, with eight or ten tablespoonfuls of olive oil. Place over the fire. When well heated, dip the fish into the eggs, ... From The Picayune Creole Cook Book, 1901, page 58. | |
| The Picayune Creole Cook Book (1901) | Clean and wash the Red Snapper |
thoroughly. Make a cut in the shape of the letter “S’” on the back and stuff this with spice, thyme, clove and bay leaf, chopped fine. Rub thoroughly inside and out with ... From The Picayune Creole Cook Book, 1901, page 56. | |
| The Picayune Creole Cook Book (1901) | Clean and wash the Red Snapper |
carefully. Cut a space six inches square on the surface of the upper side of the fish, and carefully remove the skin within the enclosed space. Then lard this space ... From The Picayune Creole Cook Book, 1901, page 56. | |
| Bohemian-American Cook Book (1915) | Clean the |
fish, dust with salt and pepper, allow it to stand thus fifteen minutes and then fry the same as 360. BROILED PERCH. Okoun peený neJ) roštný. Clean the fish, dust with ... From Bohemian-American Cook Book, 1915, page 126. | |
| Bohemian-American Cook Book (1915) | Clean the |
fish and in salted water to you have added lemon juice, sliced onion and a bunch of green parsley. When done, place the fish on a hot dish, pour over it melted butter to ... From Bohemian-American Cook Book, 1915, page 128. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Club House Oysters |
Three tablespoons of butter, four table¬ spoons of flour, one and one-half tea¬ spoons of mustard, one-half teaspoon of paprika, one teaspoon of parsley, one tea¬ spoon ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 298. | |
| The Dixie Cook-Book (1883) | Cmicken Pie with Oysters |
Boil the chicken—a year old is best—until tender, drain off liquor from a quart of oysters, boil, skim, line the sides of a dish with a rich crust, put in a layer of ... From The Dixie Cook-Book, 1883, page 282. | |
| La Cuisine Creole (1885) | Cod au Beurre Roux |
Cod; a little browned butter; a little flour; sugar; one onion; tablespoonful of vinegar. For cod au beurre roux, boil a piece of cod and sep¬ arate it into flakes; ... From La Cuisine Creole, 1885, page 35. | |
| The Cook's Own Book (1832) | Cod Baked |
(2) Choose a fine large cod, clean it well, and open the under to the bone, and put in a stulYing made with i:ii>!cy,.-wi'd hcibs sliced fine', an egg, and seasoned with ... From The Cook's Own Book, 1832, page 98. | |
| Aunt Babette's Cook Book (1889) | Cod Fish Balls |
Put the fish to soak over night in lukewarm water. Change again in the morning and wash off all the salt. Cut into pieces and boil about fifteen minutes, pour off this ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 129. | |
| Fifty-Two Sunday Dinners (1913) | Cod Fish Balls |
1 cup “picked up” codfish. 1 egg well beaten. 226 cups potatoes. 1 tablespoon butter. Few grains pepper. Process: Wash fish and cover with cold water; let stand several ... From Fifty-Two Sunday Dinners, 1913, page 190. | |
| Mrs. Owen's Illinois Cook Book (1871) | Cod Fish Cakes |
Soak as much cod fish as will be required for a meal; after it is fresh enough pick it, removing all the bones; mash it with equal quantities of mashed potatoes, and ... From Mrs. Owen's Illinois Cook Book, 1871, page 42. | |
| The Cook's Own Book (1832) | Cod Soi -nd.s, Broiled |
lie in (toiling water it is nearly cold, rub uiih.-alt, and pull off the black and dirty skin, Imil in hot water, drain, and dust them flour, rub them Uitler, season white pepper and From The Cook's Own Book, 1832, page 99. | |
| The Good Housekeeper (1841) | Cod Sounds |
This is reckoned a great delicacy: and may be either boiled, baked, roasted or broiled. Previous to cooking in any way they must be well soaked, the black skin all ... From The Good Housekeeper, 1841, page 68. | |
| The Cook's Own Book (1832) | Cod Sounds, Boiled with Gra |
FY. tin-ill in hot water, and rub them well wilh salt; blanch them, that is, take off thiMarked dirty skin, then in beuin to tender; take them nut, flour, and broil them ... From The Cook's Own Book, 1832, page 99. | |
| The Cook's Own Book (1832) | Cod Sounds, Roasted or Baked |
\\ ash and clean four or five cod sounds, and bod ill. 'in till nearly done in milk-and-water; a of a of |M-ppcr, and some chop|>ed ovsters; beat up the yolks of two ... From The Cook's Own Book, 1832, page 99. | |
| The Cook's Own Book (1832) | Cod, to Crimp |
Cut a fresh cod into slices or steaks; lay them for in salt-and-water, and a glass of vinegar: when they may lx; boiled, fried, or broiled COF COF From The Cook's Own Book, 1832, page 98. | |
| Mrs. Hale's New Cook Book (1857) | Cod-fish |
Ill highest season from Ootoboi to the beginning of February; in perfection, about Christmas. To boil Cod-fish.—When is large, the and shoulders are sufficient for a ... From Mrs. Hale's New Cook Book, 1857, page 68. | |
| Gulf City Cook Book (1878) | Cod-fish Balls.—no |
Soak the cod in cold water in the morning, or over night. Change the water, and let it scald for an Then boil five or six minutes. Chop very fine, and mix well with ... From Gulf City Cook Book, 1878, page 27. | |
| Gulf City Cook Book (1878) | Cod-fish Balls.—no |
If intended for breakfast, soak the fish in cold water over night. Do not boil. In the morning take it from the water and place near the fire, where it may become warm ... From Gulf City Cook Book, 1878, page 27. | |
| Recipes for Sea Food (c. 1910s) | Codfish a la Mode. — Take |
one teacup of picked up fine, two teacups of mashed potatoes, one pint of cream or Mix them well together and then add two eggs beaten. Stir them in thoroughly and then ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 86. | |
| Manual for Army Cooks (1896) | Codfish Balls |
Prepare the fish as for boiling. Pick the fish into very fine pieces or shreds, carefully removing skin and bone. Put it on the fire in a pot of cold water; remove the ... From Manual for Army Cooks, 1896, page 77. | |
| Aunt Sammy's Radio Recipes (1927) | Codfish Balls |
IJ/^ cups (packed) salt codfish, shredded. 3 cups mashed potatoes, seasoned with milk and butter. Shred the fish, soak in the cold water until freshened, and cook until ... From Aunt Sammy's Radio Recipes, 1927, page 42. | |
| Common Sense in the Household (1871) | Codfish Balls. *J* |
Prepare the fish precisely as for boiling whole. Cut in pieces when it has been duly washed and soaked, and boil twenty minutes. off" the water, and cover with fresb ... From Common Sense in the Household, 1871, page 51. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Codfish Cakes |
After washing, the fish must remain all night to soak; it and remove the Chop and work it until entirely fine; put it in a basin with water; add a piece of butter, two ... From Mrs. Porter's New Southern Cookery Book, 1871, page 67. | |
| Simple Italian Cookery (1912) | Codfish with Green Peppers |
one-half pound of codfish which has been soaked to remove the saltiness. the skin and bones, and cut the codfish into small squares. Then dip it again into fresh water, ... From Simple Italian Cookery, 1912, page 48. | |
| Presbyterian Cook Book (1873) | Coen Oysters |
To one quart of grated corn add three eggs, and three or four grated crackers; beat well, and season with salt and pepper; fry in butter or lard. If the corn is young ... From Presbyterian Cook Book, 1873, page 49. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Cold Boiled Fish, h la Vinaigrette |
If the fish is whole, take off the head and skin, and it in the centre of a dish. Have two cold hard-boiled eggs, and cut fine with a silver knife or spoon, (steel turns ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 109. | |
| The International Cook Book (1906) | Cold Brook Trout, Sauce Siberienne |
Entrecotes, Bordelaise (1483) Spinach au Veloute" (1763) Raspberry Ice Cream (1978; Chocolate Macaroons (291) 2182. POTAGE, TOGO Cut half a boned fowl, quarter pound raw ... From The International Cook Book, 1906, page 671. | |
| Directions for Cookery, in Its Various Branches (1837) | Cold Crabs |
Having taken all the meat out of the shells, make a dressing with sweet oil, salt, cayenne pepper, mustard and vinegar, as for lobster. You may add to it some ... From Directions for Cookery, in Its Various Branches, 1837, page 67. | |
| The Epicurean (1894) | Cold Dishes |
Second part.— Decorate the table with hors-d'oeuvre composed of radishes, olives, celery, anchovy toasts etc. Large pieces such as a richly decorated salmon, a ... From The Epicurean, 1894, page 28. | |
| The Cook's Own Book (1832) | Cold Meat, Fish, &c |
Pound together an of scraped horseradish, half an ounce of salt, a table-spoonful of made mustard, of eschalots, half a draclun of celery seed, and half ditto of ... From The Cook's Own Book, 1832, page 236. | |
| Chinese-Japanese Cook Book (1914) | Cold Pickled Fish |
Two pounds of fish; one pint of vinegar; one pint of water; four red peppers; one of salt; one teaspoonful of sugar.: Any white fish can be used that is large enough to ... From Chinese-Japanese Cook Book, 1914, page 32. | |
| The Creole Cookery Book (1885) | Cold Red or Other Cold Fish |
Set the cold fish away with some of the bones; put these ‘bones on to stew, with onions and parsley cut up; make a. thickening of milk, or cream, flour, the yolks of 1 ... From The Creole Cookery Book, 1885, page 53. | |
| The International Cook Book (1906) | Cold Trout, Lombard!, St. Gothard Sauce |
Filet of Beef, Larded, with Fresh Mushrooms Sweetbreads, Root (1357) Fresh Peas, Viellemode (1959) Punch, Violette (474) Roast Guinea Fowls (1335) Biscuits, Tortoni ... From The International Cook Book, 1906, page 697. | |
| The Southern Cookbook (1912) | Collared Eels |
Bone a large eel, but do not it; mix mace, pimento, and a clove or two, in the finest powder, and rub the inside: roll it tight, and bind a coarse tape. Boil it in salt ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 27. | |
| Larkin Housewives' Cook Book (1915) | Com Oysters |
Beat two eggs light, a^d one can of Larkin Corn, one tablespoon melted butter, and*ne-half cup of flour sifted with one-half Fry on hot griddle by the spoonful. with ... From Larkin Housewives' Cook Book, 1915, page 35. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Common Fish Balls |
One pint of finely-chopped cooked salt fish, six mediumsized potatoes, one egg, one heaping of butter, pepper, two table-spoonfuls of or four of Pare the potatoes, and ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 115. | |
| The International Cook Book (1906) | Compote of Apricots |
761. BROILED LOBSTER, PLAIN Procure three live lobsters one and a quarter pounds each; cut off the claws, crack the large ones with a cleaver, then split the bodies in ... From The International Cook Book, 1906, page 235. | |
| The International Cook Book (1906) | Compote of Apricots with Kirsch |
2974. HORLY OF SARDINES Skim, carefully split in two and bone twelve good-sized sardines in oil, place on plate, squeeze over juice of half a sound lemon, sprinkle over ... From The International Cook Book, 1906, page 900. | |
| The International Cook Book (1906) | Compote of Pears with Maraschino |
1319. BOSTON OYSTER STEW Open thirty-six large box oysters, place in a saucepan with their own liquor and a pint fresh oyster juice extra; add a pint water, four ... From The International Cook Book, 1906, page 405. | |
| Mrs. Beeton's Book of Household Management (1861) | Compound Butters |
Chiefly used for the enrichment of sauces. I58._ CRAYFISH OR SHRIMP BUTTER. (Fr.- Beurre d'Ecrevisses.) Method. — Pound £ a pint of picked shrimps or prawns in a mortar ... From Mrs. Beeton's Book of Household Management, 1861, page 259. | |
| The International Cook Book (1906) | Consomme, Infante |
Cold Trout, Green Sauce (1903) Sliced Cucumbers (340) Filet of Beef, Griscom Timbales of Spinach Punch, Anisette (1163) Broiled Squab Turkey with Bacon (1701) Lettuce ... From The International Cook Book, 1906, page 633. | |
| The International Cook Book (1906) | Consomme^ Bonsselet |
Salmon Croquettes, Tartare (1809) Filet Mignons, Belmont Flageolets, Cubanaise (2712) Sweetbreads, Bearnaise (38) Peas with Mint (375) Punch, Yvette (560) Mallard Ducks, ... From The International Cook Book, 1906, page 900. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Continue the |
operation till the cavity will hold as many oysters as are to be These should be kept an hour previous in a; should be drained in a colander, and seasoned with salt, ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 122. | |
| Mrs. Beeton's Book of Household Management (1861) | COOftlNfi FISH |
Method. — \\'iish thoroughly in salted warm \\Mt-r. remove ill-- t.ul and fins, and cut the fish across into 2 -inch lengths. Bring lock <>r w.i'.-r to boiling point, ... From Mrs. Beeton's Book of Household Management, 1861, page 395. | |
| Bohemian-American Cook Book (1915) | Cook Book U |
17tí pepper, mace, ginger and saffron to taste, and simmer, adding water now and so it does not burn and has enough at all the sauce with butter and flour blended ... From Bohemian-American Cook Book, 1915, page 183. | |
| Aunt Sammy's Radio Recipes (1927) | Cook for |
oysters, salt, and butter. Cook for a few minutes until the oysters curl at the edge. Add the celery just before serving. A little thickening may be used if desired, for ... From Aunt Sammy's Radio Recipes, 1927, page 44. | |
| Chinese-Japanese Cook Book (1914) | Cook for a |
few minutes, then add the onion, mushrooms, and water chestnuts. The bamboo shoots are added last, and all fried for ten minutes. Take a hot platter, and place the crisp ... From Chinese-Japanese Cook Book, 1914, page 60. | |
| Recipes for Sea Food (c. 1910s) | Cook the |
fillets of sole in a saucepan with a clarified butter, and lemon When done, put them in press between two divide each fillet four pieces, trim, and put in a bowl with a ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 115. | |
| Mary Elizabeth's War Time Recipes (1918) | Cooked Cucumbers |
Cooked cucumbers are much easier to digest than raw ones. Peel and cut in halves, lengthwise; if very large, in fourths. Boil in salt water from eight to ten minutes. ... From Mary Elizabeth's War Time Recipes, 1918, page 95. | |
| The Creole Cookery Book (1885) | Cooking Crabs |
Hard crabs should be cooked, immediately after they are caught, in ah iron pot. To 2 dozen crabs add a pint of water, a pint of vinegar, 2 tablespoonfuls of salt; after ... From The Creole Cookery Book, 1885, page 47. | |
| The Good Housekeeper (1841) | Cop’s Head and Shoulders, to Boil |
Wash it clean; tie it up, and dry it with a cloth. Allow in the proportion ‘of every five measures of water, one of salt; when it boils take off the scum; put in the ... From The Good Housekeeper, 1841, page 67. | |
| The International Cook Book (1906) | Coquilles of Fish |
Baked Sweet Potatoes (14) Banana Fritters (1104) 1284. COQUILLES o^ FISH Remove the bone and skin of a one-and-a-half-pound piece very fresh halibut. Cut it into half ... From The International Cook Book, 1906, page 395. | |
| Foods That Will Win the War and How to Cook Them (1918) | Corn and Oyster Fritters |
1 egg 6 oysters 2 full tablespoons Kornlet Sift dry ingredients, add milk, egg and Iorniet. Add oysters last I'ry in deep fat, using a tablespoonful to an oyster. From Foods That Will Win the War and How to Cook Them, 1918, page 61. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Corn Oysters |
One cupful of flour, half a cupful of melted butter, three table-spoonfuls of milk, two teaspoonfuls of salt, one-fourth of a teaspoonful of pepper, one pint of grated ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 257. | |
| The Dixie Cook-Book (1883) | Corn OysTERS |
To one quart grated corn add three eggs and three or four grated crackers, beat well and season with pepper and salt; have ready in skillet butter and lard or ... From The Dixie Cook-Book, 1883, page 54. | |
| La Cuisine Creole (1885) | Corn Oysters |
One pint of grated green corn, one cup of flour, one dessertspoonful of salt, one teaspoonful of pepper and an egg. Mix all together, and drop and fry in hot lard. This ... From La Cuisine Creole, 1885, page 93. | |
| The Creole Cookery Book (1885) | Corn Oysters |
Twelve ears of corn, I cup of flour, a teaspoonful of salt, ditto of pepper, 1 egg’; stir well and fry in butter. CORN OYSTERS., Grate the corn while green and tender, ... From The Creole Cookery Book, 1885, page 103. | |
| The Boston Cooking-School Cook Book (1896) | Corn Oysters |
Grate raw corn from cobs. To one cup pulp add one wellbeaten egg, one-fourth cup flour, and season highly with salt and pepper. Drop by spoonfuls and fry in deep fat, or ... From The Boston Cooking-School Cook Book, 1896, page 349. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Corn Oysters |
2 cups green corn pulp 1 tablespoon butter, melted pepper and cayenne Cut the corn through the kernel with a sharp knife and remove pulp; add remaining ingredients ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 178. | |
| Rumford Complete Cook Book (1908) | Corn Oysters |
% pint grated green corn. 1 egg. *A cup milk. Scrape or grate the corn from the cob. From Rumford Complete Cook Book, 1908, page 90. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Corn Oysters |
Scrape sweet corn from the cob, or grate it. Take one coffeecup of corn and two eggs. Make a batter of a little milk and flour, seasoning with salt. Make the batter ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 334. | |
| The Corn Cook Book (1918) | Corn Oysters |
2 cups green corn pulp. and With a sharp knife cut through the kernels, scrape out the pulp; add the seasoning and eggs, and sufficient flour to shape in small cakes the ... From The Corn Cook Book, 1918, page 49. | |
| Corn Meal for Breakfast, Dinner, Supper (1917) | Corn-Meal Fish Balls |
2 cups corn-meal mush i cup shredded codfish Pick over the codfish and soak it to remove salt. Combine with the mush, eggy and butter. Drop by spoonfuls into hot fat. From Corn Meal for Breakfast, Dinner, Supper, 1917, page 37. | |
| Foods That Will Win the War and How to Cook Them (1918) | Cornmeal Pastry for Meat or Fish |
4 cup rye or wheat flour 4 cup cold or ice water 1 teaspoon baking neaden Cut in fat. Add water and roll out on well fioured board. From Foods That Will Win the War and How to Cook Them, 1918, page 89. | |
| The International Cook Book (1906) | Cornmeal Pones <OQo |
2681. SCRAMBLED EGGS WITH OYSTERS Place eighteen freshly opened oysters with their own liquor in a saucepan with one gill water and three saltspoons salt. Let boil for ... From The International Cook Book, 1906, page 839. | |
| The Creole Cookery Book (1885) | Courtbouillon of Any Sort of Fish |
One pint of water, 1 pint of white wine, 2 ounces of butter, a large bunch of parsley, 3 leeks, 1 clove of garlic, a bunch of thyme, 2 bay leaves, a little basil, all ... From The Creole Cookery Book, 1885, page 56. | |
| The Creole Cookery Book (1885) | Courtbouillon of Perch |
Perch, 14 ounces of butter, a little flour, 2 or 3 small onions, a small bunch of sweet herbs, and a } pint of wine. Scale and clean the fish, place them in a stewpan, ... From The Creole Cookery Book, 1885, page 56. | |
| Presbyterian Cook Book (1873) | Cove Oystees |
One heaping tablespoonful of butter; one even tablespoonful of flour; put in a skillet and stir till a dark brown on the liquor of the oysters; stir till it thickens, ... From Presbyterian Cook Book, 1873, page 26. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Cover the |
bottom of a buttered dish with crumbs, add onehalf the scallops. Sprinkle with salt and pepper and pour over one-half the cream; repeat, cover with remaining crumbs, and ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 56. | |
| Recipes for Sea Food (c. 1910s) | Cover the |
buttered paper and bake in a moderate oven. The fish must be well basted while it is cooking. When the head is nearly cooked, The averagesized head should bake in one ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 78. | |
| Recipes for Sea Food (c. 1910s) | Cover with |
another dish and keep warm. a paste of two ounces of cracker crumbs, six ounces of melted butter, add white pepper, a dash of cayenne, and some chopped spoonfuls of beef ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 160. | |
| The New England Cook Book, or Young Housekeeper's Guide (1836) | Crab |
be preserved whole, with the skins on, and to a pound of the apples put a pound -of sugar. From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 99. | |
| Mrs. Hale's New Cook Book (1857) | Crab |
Though not so well known as the lobster, is looked upon by j many as being a better-flavored fish, and perhaps rather more digestible. The female is considered inferior ... From Mrs. Hale's New Cook Book, 1857, page 93. | |
| Common Sense in the Household (1871) | Crab |
1 crab, boiled and cold, 4 tablespoonfuls of milk. 1 teacupful drawn butter. Cayenne, mace, and salt to taste. From Common Sense in the Household, 1871, page 186. | |
| Bohemian-American Cook Book (1915) | Crab |
are preserved stems and all. 959. PRESERVED PLUMS. slívy. Pour hot water over the plums, and proceed as with peaches. 960. PRESERVED APPLES. ' jablka. Use juicy, rather ... From Bohemian-American Cook Book, 1915, page 300. | |
| The Boston Cooking-School Cook Book (1896) | Crab and Tomato Salad |
Remove meat from hard-shelled crabs; there should be one cup. Add two-thirds cup celery, cut in small pieces, and six small tomatoes peeled, chilled, and cut in ... From The Boston Cooking-School Cook Book, 1896, page 409. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Crab Apple Jelly |
Put the apples in the kettle, just cover them with water, and let them boil until they are very tender.. Mash them with ¢ spoon and strain out the juice. *'Take a pint ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 142. | |
| Housekeeping in Old Virginia (1879) | Crab Apple Jelly |
Slice the apples, take out the cores and seed, as they make the jelly bitter. Put them in a kettle cover with water, and boil till quite soft, keeping it well skimmed. ... From Housekeeping in Old Virginia, 1879, page 464. | |
| La Cuisine Creole (1885) | Crab Apple Jelly |
This is the best of all apple jellies. Wash the apples, cut them up, remove all defects, remove the seeds and the blossom end; but do not pare them. Lay them in your ... From La Cuisine Creole, 1885, page 225. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Crab Apple Jelly |
Cut the Siberian crab apples into halves, and then into quarters, and to every five pounds of apples allow one pint of water. Proceed and finish precisely the same as for From Mrs. Rorer's Philadelphia Cook Book, 1886, page 485. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Crab Apple Marmalade |
, Put the apples into the kettle, with just water enough to cover them, and let them boil until they are very soft; mash them up, and strain them through a very coarse ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 143. | |
| Mrs. Owen's Illinois Cook Book (1871) | Crab Apple Marmalade |
Boil the apples in a kettle until soft, with just water enough to cover them. From Mrs. Owen's Illinois Cook Book, 1871, page 340. | |
| The Appledore Cook Book (1872) | Crab Apple Preserves |
Wash the apples and drain; leave the stems on them. Make a sirup with the same weight of sugar that you have apples, and half a pint of water to a pound of sugar; simmer ... From The Appledore Cook Book, 1872, page 191. | |
| Housekeeping in Old Virginia (1879) | Crab Apple Preserves |
Put the crab apples in a kettle, with some alum, keeping QDTNCE JAM — CHEEKY PEESEKVES. 451 them scalding hot for an hour. Take them out, skin and extract the seed with ... From Housekeeping in Old Virginia, 1879, page 458. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Crab Apple. _ |
Leave the stem on. Weigh a pound of sugar to a pound of the fruit. Pierce the apples with a large needle. Make a syrup of the sugar; when clear, put in the apples, and ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 142. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Crab Canapes |
Cut bread in slices one quarter inch thick, three inches long, and one inch and a half wide. Spread with butter and brown in oven. Mix one cup chopped crab meat, one ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 62. | |
| What Mrs. Fisher Knows About Old Southern Cooking (1881) | Crab Croquettes |
Have crabs well boiled in salt and water, then pick clean from the shell; chop fine; take the large end of a piece of celery and grate into the crab; chop with crab a ... From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 23. | |
| The White House Cook Book (1887) | Crab Croquettes |
PICK the meat of boiled crabs and chop it fine. Season to taste with pepper, salt and melted butter. Moisten it well with rich milk or cream, then stiffen it slightly ... From The White House Cook Book, 1887, page 89. | |
| Recipes for Sea Food (c. 1910s) | Crab Farcie with Tomato Sauce. — Take |
the of two crabs to every shell and mix with two and one-half mediumsized slices of bread which have been soaked in bouillon. do if you have no bouillon.) Press out dry ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 164. | |
| La Cuisine Creole (1885) | Crab Gombo, with Okra |
Take six large crabs, throw them in cold water for a few moments. When cool cut off the limbs—while they are living if possible, as this renders them more delicate; ... From La Cuisine Creole, 1885, page 29. | |
| Fifty-Two Sunday Dinners (1913) | Crab Meat in Timbale Cases |
8 Timbale cases. 1 tablespoon onionfinely chopped. 2 cups crab meat. Salt, pepper, paprika. 8 tablespoons butter. Few grains each cayenne, mustard 8 tablespoons flour. ... From Fifty-Two Sunday Dinners, 1913, page 19. | |
| The International Cook Book (1906) | Crab Meat with Mayonnaise |
Goulash of Beef, Hongroise (263) Macaroni in Cream (386) 2066. CRAB MEAT WITH MAYONNAISE Place in a bowl one and a half pounds fresh crab meat flakes, season with three ... From The International Cook Book, 1906, page 635. | |
| The Boston Cooking-School Cook Book (1896) | Crab Meat, Terrapin Style |
1 cup crab meat 2 tablespoons Sherry wine 2 tablespoons butter % cup heavy cream ^ small onion, thinly sliced Yolks 2 eggs Salt and cayenne Cook butter and onion until ... From The Boston Cooking-School Cook Book, 1896, page 436. | |
| Gulf City Cook Book (1878) | Crab Omelet |
six or eight crabs. Prepare them by boiling and picking from the shell. Chop one onion fine, and fry it brown; then take it out of the pan. Then beat as if for cake six ... From Gulf City Cook Book, 1878, page 29. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Crab Raruigote |
Boil some large hardshell crabs, after which put them aside to become cold. Then turn them over on the hardshell side and with a sharp knife cut the breast away. Pick ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 292. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Crab Salad |
1 dozen crabs Y<2, pint of mayonnaise dressing 2 heads of salad Boil the crabs the same as for Deviled Crabs. pick out the meat, and put it away until wanted. and dry ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 251. | |
| The White House Cook Book (1887) | Crab Salad |
BOIL three dozen hard-shell crabs twenty-five minutes; drain and let them cool gradually; remove the upper shell and the tail, break the remainder apart and pick out the ... From The White House Cook Book, 1887, page 195. | |
| Dainty Desserts for Dainty People (c. 1910s) | Crab Salad |
M i tablespoonful Knox Sparkling Gelatine. li tablespoonfuls flour. f tablespoonful mustard. 2 tablespoonfuls sugar. ^ tablespoonful salt. J teaspoonful celery Soften ... From Dainty Desserts for Dainty People, c. 1910s, page 38. | |
| Two Hundred and Seventy-Five War-Time Recipes (1918) | Crab Souffle |
li c milk Vi tsp salt 1 c crab meat Mix sauce. Add fish and eggs. Bake 25 minutes. From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 30. | |
| Housekeeping in Old Virginia (1879) | Crab Stew |
One peck live crabs, steam twenty minutes, bone and pick the claws and bodies. Stew with one pint milk or cream, the flesh and eggs of the crabs, fifteen minutes. Flavor ... From Housekeeping in Old Virginia, 1879, page 102. | |
| The New England Cook Book (1905) | Crab-apple |
Jelly.—Wash and quarter Siberian crab-apples. Cover with cold water and let cook until thoroughly tender. Strain through a jelly-bag, and to every pint of juice add one ... From The New England Cook Book, 1905, page 260. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Crab-Apple Jelly |
Wash the fruit clean, put in a kettle, cover with water, and boil until thoroughly cooked. Then pour it into a sieve, and let it drain. Do not it For of allow one pound ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 345. | |
| The White House Cook Book (1887) | Crab-apple Jelly |
THE apples should be juicy and ripe. The fruit is then quartered, the black spots in the cores removed, afterward put into a preserving kettle over the fire, with a ... From The White House Cook Book, 1887, page 474. | |
| Gulf City Cook Book (1878) | Crab-apple Preserves |
Boil in clear water the core can be easily removed. tin tube is the best arrangement for taking out the cores. a sirup, allowing two pounds of sugar to one pound of ... From Gulf City Cook Book, 1878, page 207. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Crab-Apple, Wild-Apple, or Porter-Apple Jelly. |
Harriott T. Ward.) — Wash the fruit; cut into pieces, but do not pare, nor remove the seeds; barely cover with cold water. Boil and mash them natil soft. Then drain on ... From Mrs. Lincoln's Boston Cook Book, 1884, page 415. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Crab-Apples |
To each pound of fruit allow half a pound of sugar, and a pint of water to three pounds of sugar. the is boiling hot, drop in the apples. They will cook very quickly. ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 340. | |
| The International Cook Book (1906) | Crab-meat Patties |
Goose Pilaff (1569) 2696^ CRAB-MEAT PATTIES Prepare and keep hot six small patties (No. 929). Have one and a half pounds crab meat in a sautoire with a half gill sherry ... From The International Cook Book, 1906, page 844. | |
| The International Cook Book (1906) | Crab-Meat, Poulette |
Pudding, Espagnole (101) 1390. BISQUE OF HALIBUT Cut into small pieces one and a half pounds fresh halibut. Finely slice a good-sized peeled onion, two leeks, four ... From The International Cook Book, 1906, page 426. | |
| The Picayune Creole Cook Book (1901) | Crabcs Durs |
There is a science in eating the hard-shell Crab cooked in its own shell. The Creoles have reduced this to a fine point,,and a crab may be eaten without once using the ... From The Picayune Creole Cook Book, 1901, page 77. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Crabs |
These are found near the coast of the Southern and Middle States, and are considered such a luxury in Maryland that special means are taken for their propagation. They ... From Mrs. Lincoln's Boston Cook Book, 1884, page 209. | |
| The Epicurean (1894) | CRABS |
A species of amphibious crustacean, oblong and wide or broad according to its kind; there is the sea, the fresh water, and the land crab. Generally the tail is bent ... From The Epicurean, 1894, page 418. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Crabs a |
la Creole. green pepper, chopped i small onion, chopped fine. I clove of garlic, chopped i cup of tomatoes. I cup of crab meat. Pepper and salt. Method.— Put the butter ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 248. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Crabs in Red Peppers |
8 red peppers 1 tablespoon onion 1 pint crab meat salt, pepper, paprika mustard, cayenne, nutmeg Parboil red peppers. Make a white sauce with butter, flour, cream and ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 102. | |
| The White House Cook Book (1887) | CRABS. |
CRABS may be boiled as lobsters. They make a fine dish when stewed. Take out the meat from the shell, put it into a saucepan with butter, pepper, salt, a pinch of mace ... From The White House Cook Book, 1887, page 89. | |
| The New England Cook Book (1905) | Crabs.—Season |
with pepper and in in tgg, then in bread-crumbs, and fry Serve hot with rich condiments. Stewed Clams.—Chop the clams and season with peppet and salt; put in a saucepan ... From The New England Cook Book, 1905, page 73. | |
| Recipes for Sea Food (c. 1910s) | Crack the |
claws and place them on a plate. the bodies. Take out the creamy substance and rub it through a sieve with four tgg yolks and one-half pint veloute sauce, four and one ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 158. | |
| The Cook's Own Book (1832) | Craw Fish |
is sometimes made with l>eef, or veal broth, or in the following manner: flounders, eels, gudgeons, &c., and on to boil in cold water; it is pretty nigh boiling, skim it ... From The Cook's Own Book, 1832, page 249. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Cream Crab |
One tablespoon of butter, three table¬ spoons of flour, one teaspoon of minced onion, one blade of mace, salt and pepper; meat of one crab in rather large pieces; one ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 300. | |
| Camp Cookery (1910) | Cream Gravy for Meat or Fish |
14 pint milk. Yo yo l^ tablespoonful pepper. Heat butter in Add flour, stirring smooth and frothy. Draw pun and in the milk. Then return the pan to the Add and must be ... From Camp Cookery, 1910, page 81. | |
| Mary Elizabeth's War Time Recipes (1918) | Cream of Clam |
18 clams (cut in pieces) 2 quarts boiled milk @ heaping tablespoons corn flour Put cut clams in their liquor over the fire and bring to a boil.. Melt the butter; add the ... From Mary Elizabeth's War Time Recipes, 1918, page 50. | |
| Common Sense in the Household (1871) | Cream Oysters |
ox the Half-shell. Pour into your inner saucepan a cup of hot water, another of milk, and one of cream, vrith a little salt. Set into a kettle of hot water until it ... From Common Sense in the Household, 1871, page 75. | |
| Aunt Babette's Cook Book (1889) | Cream Oysters on the Shell |
In the first place get some nice clam shells and wash them, wipe them dry and butter them inside. Range these closely in a large baking pan and prop them up with pieces ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 79. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Creamed Dishes |
shrimps, lobsters, sweetbreads, veal, fish, mushrooms, asparagus tips, peas, etc.) 2 tablespoonfuls of mush4 tablespoonfuls of flour. rooms, chopped or diced. 2 ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 240. | |
| Two Hundred and Seventy-Five War-Time Recipes (1918) | Creamed Fish a |
la MODE Yz tsp salt 1 c flaked fish Prepare cream sauce add fish and place in baking Brown in oven. From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 28. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Creamed Lobster |
1 pint lobster meat 1 red pepper cut in ribbons a white sauce of flour, seasonings and Parboil red pepper, add to meat, reheat, and serve on rounds of buttered toast. ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 102. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Creamed Lobster |
; add one fourth teaspoon salt, few grains cayenne, two tablespoons flour, one cup cream, few gratings ten add meat from a two-pound lobster, cut in small pieces, the ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 365. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Creamed Oysters |
A pint of cream, one quart of oysters, a small piece of onion, a very small piece of mace, a table-spoonful of flour, and salt and pepper to taste. Let the cream, with ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 124. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Creamed Oysters |
or flour Put the oysters on to boil in their own liquor; as they come to a boil, drain through cream on to in a farina boiler. corn -starch, or flour, together, and add ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 80. | |
| The Boston Cooking-School Cook Book (1896) | Creamed Oysters |
1 pint oysters \}4 cups White Sauce II % teaspoon celery salt Clean, and cook oysters until plump and edges begin to curl; drain, and add to White Sauce seasoned with ... From The Boston Cooking-School Cook Book, 1896, page 228. | |
| Larkin Housewives' Cook Book (1915) | Creamed Oysters |
Make a cream sauce by melting two tablespoons butter, add two tablespoons in gradually one cup of milk; until boiling. Add one teaspoon salt and one-eighth teaspoon The ... From Larkin Housewives' Cook Book, 1915, page 17. | |
| Aunt Sammy's Radio Recipes (1927) | Creamed Oysters |
1 quart oysters. 2Y2 cups milk and oyster liquor. Y% teaspoon pepper. 34 teaspoon onion juice, H cup flour. Cook the oysters in their liquor until the edges begin to ... From Aunt Sammy's Radio Recipes, 1927, page 43. | |
| Recipes for Sea Food (c. 1910s) | Creamed Oysters for Croustades. — Cook |
for two minutes one ounce of flour and one ounce of butter. Stir in one-half cup of milk and two tablespoonfuls of mushroom liquor. From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 125. | |
| The Boston Cooking-School Cook Book (1896) | Creamed Oysters Souffle au Rhum |
Scrambled Eggs "w^ith Sweetbreads 4 eggs 3-2 cup milk }4 teaspoon salt 1 sweetbread, parboiled and }^ teaspoon pepper cut in dice Beat eggs slightly, using a silver ... From The Boston Cooking-School Cook Book, 1896, page 643. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Creamed Oysters with Celery |
Clean one pint of oysters and cook them in their own liquor until they are plump. Drain, then strain the oyster liquor and add to it enough thin cream to make one and a ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 298. | |
| Recipes for Sea Food (c. 1910s) | Creamed Oysters, No |
1. — Prepare cream taking one-half the quantity of butter; scald the oysters until the edges begin to curl, drain and drop them into the cream sauce; let all stand in ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 124. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Creamed Salmon |
in Rice Timbales Use rule for Curried substituting two flaked salmon for lobster meat, and one half cup olives finely chopped for curry. one large mold with fill with ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 163. | |
| The Boston Cooking-School Cook Book (1896) | Creamed Salt Codfish |
Pick salt codfish in pieces (there should be three-fourths cup), and soak in lukewarm water, the time depending upon hardness and saltness of the fish. Drain, and add ... From The Boston Cooking-School Cook Book, 1896, page 224. | |
| The Boston Cooking-School Cook Book (1896) | Creamed Seirdinea |
Drain from oil one small box sardines, remove backbones from fish, then mash. Melt one-fourth cup butter, add one-fourth cup soft stale bread crumbs, and one cup cream. ... From The Boston Cooking-School Cook Book, 1896, page 647. | |
| The Picayune Creole Cook Book (1901) | Creole Cookery |
One may use butter substitute for butter. Bacon fat is excellent for frying vegetables and may be used in many ways ag a butter substitute. Fewer eggs may be used in ... From The Picayune Creole Cook Book, 1901, page 18. | |
| The Picayune Creole Cook Book (1901) | Creole, for Border |
Take four dozen fine, large oysters and drain the oyster liquor into a saucepan, being careful to extract all pieces of shell, and set it to boil. Wipe the oysters dry ... From The Picayune Creole Cook Book, 1901, page 71. | |
| The Southern Cookbook (1912) | Crimp Cod |
Boil, broil, or fry. Cod Sounds, Soak them in warm water till soft, then scrape and clean; and, if to be dressed white, boil them in milk and water, and when tender, ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 35. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Crimped Fish |
Soak slices of any firm white fresh fish in very strongly salted water. Put them into boiling salted water enough to cover, with two tablespoonfuls of vinegar, and boil ... From Mrs. Lincoln's Boston Cook Book, 1884, page 196. | |
| La Cuisine Creole (1885) | Croakers and Mullets Fried |
Have them perfectly cleaned; trim the fins, wipe the fish with a clean cloth, salt and pepper each one, and roll it in flour or fine corn meal, and then drop it into a ... From La Cuisine Creole, 1885, page 31. | |
| Recipes for Sea Food (c. 1910s) | Cromeskies. — Have |
at hand thirty-five oysters, an equal quantity of cooked chicken, or four mushrooms, two teaspoonfuls of cream, three eggs, some frying batter, some very thin and fat ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 126. | |
| Aunt Babette's Cook Book (1889) | Croquettes of Fish |
Take any kind of boiled fish, separate it from the bones carefully, chop with a little parsley and salt and pepper to taste. Beat up an egg with a teaspoonful of milk ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 73. | |
| The International Cook Book (1906) | Croquettes of Salmon, Tartare Sauce |
Potatoes, Persillade (63) Mutton Steaks, Colbert Spinach, Anglaise (»47> Roast Gosling, Apple Sauce (1109) Apple Pudding (509) 1808. VEAL BROTH WITH RICE Cut a pound of ... From The International Cook Book, 1906, page 552. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Croustade of Oysters |
* Have a loaf of bread baked in a round two-quart When two or three days old, with a sharp cut out the heart of the not to break the Break up the crumbs very fine, and ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 125. | |
| Recipes for Sea Food (c. 1910s) | Croustade.— Place |
one cup of hominy, one quart of water, and one salt in a saucepan over the fire. Stir well to free it from lumps and cook for two While hot, pour into mold about one ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 161. | |
| The Picayune Creole Cook Book (1901) | Croutons to Garnish |
Matelote d’Anguille is a famous old Creole dish, The following is the old Creole recipe, and when once eaten after this mode of preparation, there is seldom a refusal to ... From The Picayune Creole Cook Book, 1901, page 63. | |
| The Dixie Cook-Book (1883) | Cuam Frrrrers. © |
Take raw clams, chopped fine, and make a batter with juice, am equal quantity of sweet milk, four eggs to each pint of liquid, and flour sufficient to stiffen; fry like ... From The Dixie Cook-Book, 1883, page 54. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Cuam Pr |
Take three pints of either hard or soft-shell clams (if large, chop slightly), put in a sauce-pan and bring to a boil in their own liquor, or add a little water if ... From Buckeye Cookery and Practical Housekeeping, 1877, page 263. | |
| The Dixie Cook-Book (1883) | Cuam Pre |
Take three pints of either hard or soft-shell clams (if large, chop slightly), put in a sauce-pan and bring to a boil in their own liquor, or add a little water if ... From The Dixie Cook-Book, 1883, page 300. | |
| The Dixie Cook-Book (1883) | Cuam Srew |
Take half peck hard-shell clams, wash shells clean, and put in a kettle with about one tea-cup water; let steam until the shells open, when take out of shell, strain ... From The Dixie Cook-Book, 1883, page 300. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Cuam Stew |
Take half peck hard-shell clams, wash shells clean, and put in a kettle with about one tea-cup water; let steam until the shells open, when take out of shell, strain ... From Buckeye Cookery and Practical Housekeeping, 1877, page 263. | |
| The International Cook Book (1906) | Cucumber-Chiffonade |
Boned Smelts, Meuniere * Potatoes en Timbales (2102) Fricandeau of Veal, Bourgeoise (459) French Flageolets with Butter (95) Roast Guinea Fowl (1535) Escarole Salad ... From The International Cook Book, 1906, page 759. | |
| The Appledore Cook Book (1872) | Curried Lobster |
Prepare the lobster as for stew; when it comes to a bcil, add a mixture of a heaping teaspoonful of and half a teaspoonful of Indian curry mixed witb cold water. Let ... From The Appledore Cook Book, 1872, page 33. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Curried Lobster |
in Rice Timbales lobster meat 1 tablespoon curry 1 cup cream or stock salt, paprika and cayenne Melt butter; add onion; when yellow add flour, curry and cream. Season; ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 163. | |
| Recipes for Sea Food (c. 1910s) | Curried Lobster. — Prepare |
the as for stew it comes to a boil, add a mixture of a heaping teaspoonful of half a teaspoonful of Indian curry mixed with cold Let this boil eight minutes, then serve. From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 154. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Curried Oysters |
I pint of oysters (parboiled a teaspoonful of curry and drained). powder. J^ a cup of cream. 3^ a teaspoonful of chopped a tablespoonfuls of butter. I tablespoonful of ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 238. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Curried Oysters, No |
iNGRBraENTS. I quart of oysters. J^ a cup of flour. J^ a cup of butter. i cup of oyster liquor. One small mild onion. 1 cup of white stock. of curry of thick tomato ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 239. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Curried Sardines |
Mix together one of sugar and curry powder and a saltspoonful of Put these into the blazer with one cup of cream and half a teaspoonful of lemon juice. Stir until the ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 251. | |
| Recipes for Sea Food (c. 1910s) | Curried Shrimps. — Chop |
fine one small onion and cook yellow in one and one-half tablespoonfuls butter; add one and one-half tablespoonfuls flour and one-third teaspoonful curry powder; when ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 168. | |
| The Dixie Cook-Book (1883) | CurriepD Oysters |
Put the liquor drained from a quart of oysters into a sauce-pan, add a half-cup of butter, two table-spoons flour, and one of curry powder, well mixed; let boil, add ... From The Dixie Cook-Book, 1883, page 302. | |
| Mrs. Owen's Illinois Cook Book (1871) | Curry Fish |
Put into the pot four onions and two apples, in thin slices, some thyme, or savory, with a quarter of a pound of fat or dripping, three tablespoon fuls of one ... From Mrs. Owen's Illinois Cook Book, 1871, page 51. | |
| The Virginia House-Wife (1824) | Curry in a Dish by Itself |
Take half a pound of rice, wash it clean in salt and water, then put it into two quarts of boiling water, and boil it briskly tweaty minutes; then strain it ina colander ... From The Virginia House-Wife, 1824, page 110. | |
| The Southern Cookbook (1912) | Curry of Cod |
Should be made of sliced cod that has either been crimped, or sprinkled a day to make it firm. Fry it of a fine brown, onions, and stew a curry powder, a bit of butter ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 35. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Curry of Lobster |
The meat of a weighing between bvo and pounds, one very small onion, three table-spoonfuls of butter, two of flour, a scant one of curry powder, a speck of cayenne, ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 130. | |
| Chinese-Japanese Cook Book (1914) | Curry Shrimps |
One onion; one of olive oil; one and one half teaspoonfuls of curry powder; one tablespoonful of syou; one cupful of boiling water; one tablespoonful of rice flour; one ... From Chinese-Japanese Cook Book, 1914, page 35. | |
| The Cook's Own Book (1832) | Curry, Fish |
After a cod-fish, haddock, or mackerel has lain some hours in salt, cut it into pieces, and stew it sutiicient to cover it, into uhich a lariritable spoonful of curry ... From The Cook's Own Book, 1832, page 108. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Cusk, a la Creme |
A cusk, cod or haddock, weighing five or six pounds; one quart of milk, two table-spoonfuls of flour, one of butter, one small slice of onion, two sprigs of parsley, Put ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 116. | |
| The Picayune Creole Cook Book (1901) | Cut in Dice Shape |
Clean and wash the fish; place on a platter; chop one large onion fine, rub the fish first with salt and black pepper, then take a large and deep kitchen pan, place ... From The Picayune Creole Cook Book, 1901, page 59. | |
| Common Sense in the Household (1871) | Cut the |
fish into pieces t-^o inches long, and put into a pot with some* fat ^iit into shreds—a pound to a dozen medium-si^ed fish, two chopped onions, or half a dozen shallots, ... From Common Sense in the Household, 1871, page 67. | |
| Recipes for Sea Food (c. 1910s) | Cut the |
part remaining into small pieces, the chicken and mushrooms a sauce, add the liquor the oysters were scalded in, and boil until it is very thick. A little cream, if you ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 126. | |
| The International Cook Book (1906) | Cutlets of Crabs |
Galantine of Fowl (1880) Sliced Tomatoes (461) 2171. CUTLETS OF CRABS Heat one ounce butter in a saucepan, add one finely chopped small white onion and gently brown ... From The International Cook Book, 1906, page 667. | |
| The Picayune Creole Cook Book (1901) | De la Morue |
First, and above all, it is necessary to ‘‘dessaler la Morue,’”’ as the Creoles put it, or to remove every trace and appearance of the salt in which the fish has been ... From The Picayune Creole Cook Book, 1901, page 82. | |
| The Dixie Cook-Book (1883) | Devan Oysters |
Wipe the oysters dry and lay in a flat dish, cover with a mixture of melted butter, cayenne pepper (or pepper sauce), and lemon juice. Let them lie in this for ten ... From The Dixie Cook-Book, 1883, page 302. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Deviiep CRABS |
Pick the meat from a boiled crab and cut in fine bits, add onethird as much bread-crumbs, two or three chopped hard-boiled eggs, and lemon juice; season with pepper, ... From Buckeye Cookery and Practical Housekeeping, 1877, page 263. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Deviled Crab |
When the crabs are boiled, take out the meat and cut it into small pieces; clean well the shells. To six ounces of crab meat mix two ounces of bread crumbs, two hard-boiled eggs chopped, From The Good Housekeeping Woman's Home Cook Book, 1909, page 290. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Deviled Crabs |
12 nice, heavy crabs YZ pint of cream, Y of a nutmeg, grated Yolks of four hard-boiled eggs Put the crabs in warm water, add the salt and put the kettle over a brisk ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 73. | |
| The White House Cook Book (1887) | Deviled Crabs |
HALF a dozen fresh crabs, boiled and minced, two ounces of butter, one small teaspoonf ul of mustard powder; cayenne pepper and salt to taste. Put the meat into a bowl ... From The White House Cook Book, 1887, page 89. | |
| Recipes for Sea Food (c. 1910s) | Deviled Crabs, No |
1. — One dozen and pickled; quarter of a pound of one teaspoonful of mustard powder, cayenne pepper and salt to taste. Put the meat a bowl and mix carefully with it an ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 163. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Deviled Halibut |
is made the same as deviled crabs, using one pound of cold boiled halibut instead of one dozen crabs. in clam or scallop shells. From Mrs. Rorer's Philadelphia Cook Book, 1886, page 64. | |
| The White House Cook Book (1887) | Deviled Lobster |
TAKE out all the meat from a boiled lobster, reserving the coral; season highly with mustard, cayenne, salt and some kind of table sauce; stew until well mixed and put ... From The White House Cook Book, 1887, page 87. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Deviled Oysters |
25 nice fat oysters Drain the oysters and chop them middling fine and drain Rub the butter and flour together and stir into the milk when boiling; it thickens, take the ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 85. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Deviled Oysters |
Clean, drain and slightly chop one pint of oysters. Add to a sauce made from four tablespoons of butter, four table¬ spoons of flour and two-thirds of a cup of scalded ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 304. | |
| Housekeeping in Old Virginia (1879) | Devilled Crab |
After crabs are picked, season with mustard, pepper, salt, and catsup to taste. Add olive oil or butter. Cover with bread crumbs moistened with milk and lumps of butter ... From Housekeeping in Old Virginia, 1879, page 102. | |
| Common Sense in the Household (1871) | Devilled Crab. ^ |
is prepared according to the foregoing receipt substituting coral in the vinegar some pulverized cracker, moistened first with a tablespoonful of rich cream. You can ... From Common Sense in the Household, 1871, page 71. | |
| Housekeeping in Old Virginia (1879) | Devilled Crabs |
To the flesh of one dozen crabs boiled fifteen minutes and picked free from shell, add: SOFT CKABS — LOBSTER CUERY. 95 3 tablespoonfuls of stale bread crumbst ^ wine ... From Housekeeping in Old Virginia, 1879, page 102. | |
| Housekeeping in Old Virginia (1879) | Devilled Crabs |
After the crabs are boiled, pick them up fine and add one third the quantity of crab, in cracker dust or bread crumbs, mustard, red and black pepper, salt, and butter. ... From Housekeeping in Old Virginia, 1879, page 103. | |
| The Boston Cooking-School Cook Book (1896) | Devilled Crabs |
1 cup chopped crab meat Yolks 2 eggs J^ cup mushrooms, finely chopped 2 tablespoons Sherry wine 2 tablespoons butter 1 teaspoon finely chopped 2 tablespoons flour ... From The Boston Cooking-School Cook Book, 1896, page 434. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Devilled Crabs |
Melt one tablespoonful of butter, add one tablespoonful of flour, and, when blended, one cup of milk. Add the yolks of two hard-boiled rubbed through a sieve, and season ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 247. | |
| Common Sense in the Household (1871) | Devilled Halibut |
Mince a pound of cold boiled or baked halibut, or the fragments of halibut steak, and mix "vvitli it the following dressing: The yolks of three hard-boiled eggs rubbed ... From Common Sense in the Household, 1871, page 55. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Devilled Lobster in the Shell |
Two lobsters, each weighing about two and a half pounds; one pint of cream, two table-spoonfuls of butter, two of flour, one of mustard, a speck of cayenne, salt, ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 131. | |
| Housekeeping in Old Virginia (1879) | Devilled Oysters |
Put a layer of raw oysters in a pan, and then a layer of breadcrumbs, black and red pepper, salt, butter, mustard, and a little vinegar mixed together. Put alternate ... From Housekeeping in Old Virginia, 1879, page 96. | |
| Housekeeping in Old Virginia (1879) | Devilled Oysters |
Drain one quart oysters; chop thoroughly and season with cayenne pepper, lemon-juice, salt, and yolks of two hard-boiled eggs, and yolks of two raw eggs beaten and ... From Housekeeping in Old Virginia, 1879, page 96. | |
| The Boston Cooking-School Cook Book (1896) | Devilled Oysters |
1 pint oysters ^ tablespoon finely chopped )^ cup butter parsley y^ cup flour % teaspoon salt % cup milk Few grains cayenne Yolk 1 ^g'g 1 teaspoon lemon juice Buttered ... From The Boston Cooking-School Cook Book, 1896, page 434. | |
| The Boston Cooking-School Cook Book (1896) | Devilled Scallops |
1 quart scallops 1 teaspoon salt % cup butter Few grains cayenne 1^ teaspoon made mustard % cup buttered cracker crumbs Clean scallops, drain, and heat to the ... From The Boston Cooking-School Cook Book, 1896, page 435. | |
| The Dixie Cook-Book (1883) | Devitep Crabs |
Pick the meat trom a boiled crab and cut in fine bits, add onethird as much bread-crumbe, two or three chopped hard-boiled eggs, and lemou juice; season with pepper, ... From The Dixie Cook-Book, 1883, page 301. | |
| The Picayune Creole Cook Book (1901) | Dice Shape |
Cut open the Flounder down the back. Dig inside under bone to right and left, without breaking the meat. Chop the bay leaves, thyme and clove of garlic very, very fine ... From The Picayune Creole Cook Book, 1901, page 58. | |
| Recipes for Sea Food (c. 1910s) | Dinner. — Soak |
a pound of in comes put your on to for dinner. Peel them Cut up one pound salt mixed pork in tiny squares and fry a nice brown. When potatoes are half done put on your ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 107. | |
| Aunt Sammy's Radio Recipes (1927) | Dip the |
oysters in a well-beaten egg to which 1 tablespoon of cold water has been added and roll them in the seasoned crumbs. Place the oysters on a pan or board and allow them ... From Aunt Sammy's Radio Recipes, 1927, page 43. | |
| The Oyster Epicure (1883) | Domestic En |
cyclopedia.” Wash the shells in cold water; put the oysters ona wire gridiron, over a clear, hot fire, or in a brisk oven, the round shell downwards. As fast as they ... From The Oyster Epicure, 1883, page 30. | |
| The Picayune Creole Cook Book (1901) | Dozen Oysters to a Loaf |
Take delicate French loaves of bread and cut off, lengthwise, the upper portion. Dig the crumbs out of the center of each piece, leaving the sides and bottom like a ... From The Picayune Creole Cook Book, 1901, page 75. | |
| The Picayune Creole Cook Book (1901) | Dozen Pepper Corns |
Boil the oysters in their own liquor until the edges begin to ruffie. Then take a half pint of white wine vinegar and a half pint of the oyster water and set to boil, ... From The Picayune Creole Cook Book, 1901, page 75. | |
| The Picayune Creole Cook Book (1901) | Dozen Well Washed Oyster Shells |
Take three dozen fine oysters; blanch in their own water and drain. Chop a tablespoonful of fine parsley, bay leaf and thyme, using a sprig each of the latter and a ... From The Picayune Creole Cook Book, 1901, page 69. | |
| The Oyster Epicure (1883) | Dr. Spencer Thompson |
Oysters differ greatly from lobsters, craw-fish, and crabs, being principally gelatinous and fatty, and when the beard or gill, and the hard muscle by which the fish is ... From The Oyster Epicure, 1883, page 60. | |
| Recipes for Sea Food (c. 1910s) | Drain and |
let cool. Cut the flesh in pieces. To half the water in which the fish was cooked add pickling spice, a tableto a quart, and simmer half an hour or more. Add as much ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 110. | |
| The Kansas Home Cook-Book (1874) | Drain the |
as as possible for one, two, or three eggs (according to the quantity of oysters), turn the the eggs, and gently; one another, in place each one on your left hand, in ... From The Kansas Home Cook-Book, 1874, page 57. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Drain the |
oysters and season as above, then dip them in very fine cracker crumbs or flour. Put three or four tablespoonfuls of butter; and, when hot, put in to cover the of brown ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 83. | |
| The Creole Cookery Book (1885) | Drawn Butter |
Two teaspoonfuls of flour, 3 Jb. of butter; stir this into 4 tablespoons of boiling water, stirring until all of the butter is melted. This is the foundation of most of ... From The Creole Cookery Book, 1885, page 245. | |
| Foods That Will Win the War and How to Cook Them (1918) | Dressing for Baked Fish |
2 cups breadcrumbs 1 tablespoon parsley 1 tablespoon chopped pickle 4 teaspoon pepper (cayenne) Mix well and fill fish till it is plump with the mixture, hot From Foods That Will Win the War and How to Cook Them, 1918, page 54. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Dried Salmon |
Cut the salmon into layers; have ready some hard and put both a of and two or of butter rubbed a of flour; skim it, and boiling hot; make a MEs. poeter's xew cook-book. ... From Mrs. Porter's New Southern Cookery Book, 1871, page 61. | |
| Chinese-Japanese Cook Book (1914) | Dried Shrimp Stew |
Two cupfuls of dried shrimp; one tablespoonful of rice flour; one teaspoonful of salt; a dash of cayenne pepper; one and one half tablespoonfuls of syou. | Soak the ... From Chinese-Japanese Cook Book, 1914, page 35. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Dropped Fish Balls |
One bowlful of raw two bowlfuls of pared potatoes, (let the potatoes be under medium two eggs, butter, the size of an egg, and a little pepper. From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 114. | |
| The White House Cook Book (1887) | Dry Oyster Stew |
TAKE six to twelve large oysters and cook them in half a pint of their own liquor; season with butter and white pepper; cook for five minutes, stirring constantly. Serve ... From The White House Cook Book, 1887, page 91. | |
| Aunt Babette's Cook Book (1889) | Dry Stew |
Drain off every drop of liquor from the oysters; set the liquor on to boil and skim it thoroughly; put in a lump of best butter, salt and pepper to taste; throw in the ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 78. | |
| Bohemian-American Cook Book (1915) | Dry the |
oysters, which should be For two dozen oysters beat two eggs and one yolk, dip the oysters in flour, then in the eggs and then in finely powdered cracker crumbs or corn ... From Bohemian-American Cook Book, 1915, page 136. | |
| Recipes for Sea Food (c. 1910s) | Dry the |
thoroughly and season them with salt and pepper. Roll them in bread crumbs. Arrange the forcemeat in half as many pieces as you have oysters and at a corresponding Place ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 138. | |
| The Picayune Creole Cook Book (1901) | Du Maqucreau |
Salt Mackerel is either boiled or broiled, and either method of cooking according to the following recipes makes a palatable and delicately toothsome dish. From The Picayune Creole Cook Book, 1901, page 84. | |
| Recipes for Sea Food (c. 1910s) | Dunbar Shrimps. — Put a |
big lump of butter in the pan salt, cayenne, one and one-half teaspoonfuls of table sauce and two cups of cream, when hot add two hard-boiled fine and one pint of ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 168. | |
| Housekeeping in Old Virginia (1879) | Dutch Sauce for Fish |
^ \ teaspoonful flour. 4 tablespoonfuls vinegar. Yolks of two eggs. Juice of half a lemon. Salt to the taste. Put all the ingredients, except the lemon juice, into a ... From Housekeeping in Old Virginia, 1879, page 209. | |
| The Cook's Own Book (1832) | Dutch, for Fish or Boil |
ED Mix, with two of butter, one tea-spoonful of flour, two of tlio of vinegar, and one egg; put it into a saucepan, and stir it be quite hot, but do not allow it to ... From The Cook's Own Book, 1832, page 230. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Earthen and Stone Ware |
6 yellow bowls, assorted 2 butter pots 4 half-pint bowls I glass rolling-pin 6 half-pint kitchen cups I graduated glass measure for 6 stone jars, assorted fish, etc. 12 ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 562. | |
| The Cook's Own Book (1832) | Eel Pie |
Take eels alxnit half a [xmnd cut them into pieces three inches lout:. season them Add a water or broth, cover it with paste, rub it over with a paste-brush dipped in ... From The Cook's Own Book, 1832, page 115. | |
| The Southern Cookbook (1912) | Eel Pie |
Cut the eels in lengths of two or three inches: season with pepper and salt, and place in the dish, with some bits of butter and a little water, and cover it with paste. From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 26. | |
| The Cook's Own Book (1832) | Eels Collared |
Take an eel, and cut it open; take out the bones; cut head and lay llie eel flat, and shred sage as fine as mix nutincL' urated, and lay it all over the eel: mil it up ... From The Cook's Own Book, 1832, page 114. | |
| The Cook's Own Book (1832) | Eels Fried |
Cut of three or four inches long, and score across in two or three places; season them with pepper and salt,and dust tliem w ith flour, or dip them into an egg U-at up, ... From The Cook's Own Book, 1832, page 114. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Egg and Lobster Salad |
Cook one dozen eggs, remove shells, cut a small piece from the top and a slice from the bottom of each, the latter to make them stand, remove yolks, fill the whites with ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 274. | |
| The International Cook Book (1906) | Eggs Cocotte with Clams |
Pried Potatoes en Quartiers (686) Kummel Cakes (1691) 2043. EGGS COCOTTE WITH CLAMS Plunge eighteen little neck clams in a half pint boiling water for three minutes. ... From The International Cook Book, 1906, page 627. | |
| The International Cook Book (1906) | Eggs Cocotte with Oyster Crabs |
Tripe, Monticello (1935) Potatoes Pailles (611) 2662. EGGS COCOTTE WITH OYSTER CRABS Thoroughly wash and drain on a cloth a half pint fresh oyster crabs. Heat a ... From The International Cook Book, 1906, page 833. | |
| The International Cook Book (1906) | Eggs with Clams in Cream |
Calf's Liver, Saute" Minute (810) 2364. EGGS WITH CLAMS IN CREAM Have half a pint of boiling water in a small saucepan, plunge in eighteen freshly opened little neck ... From The International Cook Book, 1906, page 730. | |
| The Boston Cooking-School Cook Book (1896) | Elippered Herrings |
Remove fish from can, and arrange on a platter that may be put in the oven; sprinkle with pepper, brush over with lemon juice and melted butter, and pour over the liquor ... From The Boston Cooking-School Cook Book, 1896, page 225. | |
| Aunt Babette's Cook Book (1889) | Eoast Quails |
Clean the quails. Wash them in soda and water, cleanse with pure water and wipe dry, both inside and out. Put two oysters inside of each bird, sew up and arrange them ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 117. | |
| The Creole Cookery Book (1885) | Epicurean Oysters |
Take 3 tablespoonfuls of butter, one of strong, dry mustard; put them in a chopping dish; add pepper and salt; when they commence boiling put in one-half pint of oysters ... From The Creole Cookery Book, 1885, page 46. | |
| Rumford Complete Cook Book (1908) | Epicurean Oysters |
1 pint solid oysters. x/$ teaspoon celery salt. Pepper or cayenne to taste. Pick over the oysters carefully and cook them three minutes with the butter; add the cream, ... From Rumford Complete Cook Book, 1908, page 212. | |
| Common Sense in the Household (1871) | Eried Salsify, or Mock Oysters. *J* |
Scrape tHe roots thoroughly, and lay in cold water ten or Boil whole drain, and cold, mash with a wooden spoon to a smooth paste," picking out all the fibres. JMoisten ... From Common Sense in the Household, 1871, page 236. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Escalloped Oysters |
Stir one cup of cracker crumbs into half a cup of melted butter. of cream or strained oyster liquor in the blazer, put in a layer of oysters (about a cup), washed and ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 242. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Escalloped Oysters |
One pint of oysters, two tablespoons of butter, two tablespoons of cream, salt and pepper, two tablespoons of oyster liquor. Pick crumbs from a slice of bread. Put in ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 302. | |
| Foods That Will Win the War and How to Cook Them (1918) | Escalloped Salmon |
1 large can salmon 2 cups thin white sauce + doz. soda crackers Sait, pepper 1 hard-boiled egg Alternate layers of the salmon and the crumbled crackers in a well-greased ... From Foods That Will Win the War and How to Cook Them, 1918, page 56. | |
| The Woman Suffrage Cook Book (1886) | Escallopped Oysters |
Soak cracker-crumbs in milk. In the bottom of a pudding dish put a layer of the cracker-crumbs, on this a layer of oysters, seasoning with pepper, salt, a little ... From The Woman Suffrage Cook Book, 1886, page 44. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Escalop Shells |
The shells may be tin, granite-ware, or silver-plated, or, the natural oyster or scollop shells. The ingredients are: one quart of oysters, half a pint of cream or milk, ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 126. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Escaloped Fish |
One pint of milk, one pint of cream, four of flour, one cupful of bread crumbs and between four and five pounds of any kind of white fish—cusk, cod, haddock, etc., ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 117. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Escaloped Lobster |
Prepare the lobster as for devilling, omitting, however, the a escollop thickly with crumbs. Brown in a hot oven, and serve. White stock may be used instead of the ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 131. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Escaloped Oysters |
Two quarts of oysters, half a cupful of butter, half a cupful of cream or milk, four teaspoonfuls of salt, halfa teaspoonful of pepper, two quarts of stale bread crumbs, ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 125. | |
| The Dixie Cook-Book (1883) | EscaLopeD OysTERs |
Take crushed crackers, not too fine; drain liquor from a quart of oysters and carefully remove all bits of shell, butter a deep dish or pan, cover the bottom with ... From The Dixie Cook-Book, 1883, page 302. | |
| Aunt Babette's Cook Book (1889) | Escaloped Oysters |
Roll fine a pound of soda crackers or bread crumbs; put a layer of these in the bottom of a deep buttered dish (a porcelain pudding dish is preferable to any other); wet ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 77. | |
| The International Cook Book (1906) | Escalopes of Bass, Budapest |
Potato Balls, Persillade (2250) Beef Tongue, Arlequin Spinach, Anglaise (247) Roast Chicken (290) Chickory Salad (38) Weimar Pudding (405) 3048. POTAGE WITH NOODLES, ... From The International Cook Book, 1906, page 900. | |
| Presbyterian Cook Book (1873) | Escolloped Oystees |
Mrs. J. F. E. Take two half-cans of oysters; look them over carefully to see that there are no pieces of shell among equal quantities of rolled cracker and bread crumbs ... From Presbyterian Cook Book, 1873, page 24. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Eseatorep Oysters |
Take crushed crackers, not too fine; drain liquor from a quart of oysters and carefully remove: all. bits of shell, butter a deep dish or pan, cover the bottom with ... From Buckeye Cookery and Practical Housekeeping, 1877, page 264. | |
| Aunt Babette's Cook Book (1889) | Esoaloped Oysters with Noodles |
Cut the noodles as you would for pudding; boil in salt water, drain, pour cold water over them and stir with a spoon while water runs through them and drain thoroughly. ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 222. | |
| Presbyterian Cook Book (1873) | Feied Fish |
Having cleaned the fish thoroughly, wipe dry; sprinkle with salt; dust thick with Take yolks of four eggs: beat tolerably light. Put a little sweet oil in the frying ... From Presbyterian Cook Book, 1873, page 20. | |
| Jewish Cookery Book, on Principles of Economy (1871) | Fennel Sauce for Boiled Mackerel.—chop |
very fine a bunch of green fennel, add to it some good butter sauce, let it look nice and green, a little cayenne and a tablespoonful of lemon juice. MUSTARD SAUCE—A ... From Jewish Cookery Book, on Principles of Economy, 1871, page 30. | |
| The Woman Suffrage Cook Book (1886) | Fi I )ysr S a ) Clams |
To i 1 'aweor ' ft Clam Sr Pour boiling water over the clams, and, after opening, separate the pulp and cartilage, cut the latter into small pieces and boil twenty ... From The Woman Suffrage Cook Book, 1886, page 42. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Fibst-couesb Dishes |
truffles. Next finely chopped white of egg. Next yolk of egg which has been pressed through a sieve. finely flaked salmon. Garnish salmon with a small sprig of parsley. ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 63. | |
| The International Cook Book (1906) | Filet of Sea Bass, Ravigote |
Potatoes Noisettes (321) Patties of Lamb Sweetbreads (1462) Cauliflower Saute" with Butter (631) Roast Capon (378) Romaine Salad (214) Pistachio Ice Cream (645) 2328. ... From The International Cook Book, 1906, page 717. | |
| The International Cook Book (1906) | Filet of Sole, Horly |
Country Sausages Baked with Apples (834) 2245. SCRAMBLED EGGS WITH BACON, COUNTRY STYLE Cut a two-ounce piece lean raw bacon in very thin pieces, place in a sautoire ... From The International Cook Book, 1906, page 689. | |
| The International Cook Book (1906) | Filets of Sole, Mayonnaise -Moreno |
Chicken Cutlets, Islin French String Beans (139) Mignons of Lamb, Traviata (1905) Punch au Curacao (643) Roast Partridge sur Canapes (97) Neselrode Pudding (607) 2823. ... From The International Cook Book, 1906, page 890. | |
| Gulf City Cook Book (1878) | Fill the |
fish with then put in a pan, sprinkle with flour, and put on a little butter, pepper, and salt. Cover with tomatoes, and bake slowly. Pour half a pint of water into the ... From Gulf City Cook Book, 1878, page 23. | |
| Recipes for Sea Food (c. 1910s) | Fill with |
seasoned with salt, pepper, and tomato catsup; dot with bits of; replace the top and bake in a hot oven, basting frequently with the oyster liquor. From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 131. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Filled Fish |
Prepare trout, pickerel or pike in the following manner: After the fish has been scaled and thoroughly cleaned, remove all the meat that adheres to the skin, being ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 134. | |
| Ryzon Baking Book (1916) | Filleted Sardines |
3 tablespoonfuls {\}4 ounces) lard. (i ounce) cupful {}4 pint) milk, scant. Sift flour, Ryzon and one-half teaspoonful of salt into a basin, add lard and butter, cut ... From Ryzon Baking Book, 1916, page 22. | |
| La Cuisine Creole (1885) | Fillets Ob Sliced Fish, Fkied |
When the fish is too large to fry whole, cut into slices and place them in a crock; season with pepper, salt, oil, lemon juice, and chopped parsley. Turn the fish in ... From La Cuisine Creole, 1885, page 32. | |
| Mrs. Hale's New Cook Book (1857) | Fillets of |
Halibut, Black-fish, Bass, etc.—The word JllUt, whether applied to poultry, game, or butcher’s means simply the flesh of either (or of certain portions of it), raised ... From Mrs. Hale's New Cook Book, 1857, page 82. | |
| The Jewish Manual (1846) | Fillets of Fish |
Fillets of salmon, soles, &c., fried of a delicate brown according to the’ receipt already given, and served with a fine gravy is a very nice dish. If required to be ... From The Jewish Manual, 1846, page 71. | |
| The Boston Cooking-School Cook Book (1896) | Fillets of Fish k la Bement |
Prepare and cook fish same as for Halibut h la Martin. Insert tip of small lobster claw in each fillet, and garnish with a thin slice of canned mushroom sprinkled with ... From The Boston Cooking-School Cook Book, 1896, page 217. | |
| The Boston Cooking-School Cook Book (1896) | Fillets of Haddock, "White "Wine Sauce |
Skin a three and one-half pound haddock, and cut in fillets. Arrange in buttered baking-pan, pour around fish three tablespoons melted butter, three-fourths cup white ... From The Boston Cooking-School Cook Book, 1896, page 214. | |
| The Boston Cooking-School Cook Book (1896) | Fillets of Halibut with Brown Sauce |
Cut a slice of halibut weighing one and one-half pounds in eight short fillets, sprinkle with salt and pepper, put in greased pan, and bake five minutes; drain, pour ... From The Boston Cooking-School Cook Book, 1896, page 213. | |
| The International Cook Book (1906) | Findon Haddock, Cream Sauce |
Remove skin and bones from two and a half pounds fat, smoked findon haddock, cut in half-inch pieces, plunge in a pint boiling water for five minutes, remove and drain ... From The International Cook Book, 1906, page 900. | |
| The Boston Cooking-School Cook Book (1896) | Finnan Haddie k la Delmonico |
Cut fish in strips (there should be one cup), put in baking* pan, cover with cold water, place on back of range and allow water to heat to boiling-point; let stand on ... From The Boston Cooking-School Cook Book, 1896, page 225. | |
| Recipes for Sea Food (c. 1910s) | Finnan Haddie.— Soak |
in milk and to using equal parts, one and one-half hours on back of range. Drain, separate into flakes and rinse thoroughly in warm water. There should be two cupfuls. ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 89. | |
| The Virginia House-Wife (1824) | Fish |
To bake sturgeonyecessceesse To make sturgeon cutlets, «« turgeon steaks, eee To boil sturgeon, No bake a sh 64 |To boil ducks with onion 64)|_, Sauces a |To make onion ... From The Virginia House-Wife, 1824, page 8. | |
| The Good Housekeeper (1841) | Fish |
The salted cod fish is cheap food, if potatoes are used freely with it. Thick fish are more profitable than thin ones. To cook salt fish well requires considerable care. ... From The Good Housekeeper, 1841, page 113. | |
| Presbyterian Cook Book (1873) | Fish |
All large fish, with the skin whole, should be wrapped in a cloth, wound with twine, and covered with more than two inches of cold water. In the water put a little ... From Presbyterian Cook Book, 1873, page 20. | |
| Presbyterian Cook Book (1873) | Fish |
Mrs. Geo. After cleaning, salt the fish for about an hour, then wash it. Make a dressing of bread crumbs, salt and pepper, summer savory, and a piece of butter the size ... From Presbyterian Cook Book, 1873, page 20. | |
| Housekeeping in Old Virginia (1879) | Fish |
In selecting fish, notice if the flesh is firm and hard, the eyes full and prominent, the scales bright, the fins stiff", and the gills red, as all these indications ... From Housekeeping in Old Virginia, 1879, page 105. | |
| Housekeeping in Old Virginia (1879) | Fish |
A la creme Cat fish • >•' " or hog fish Cod fish balls ^"^^ «' ^' boiled lO* '' " salt, to dress i^-^ " '' Nantucket 1^-^ Chowder ^r^ Chowder, 2d j"V Drum or ... From Housekeeping in Old Virginia, 1879, page 525. | |
| Recipes for Sea Food (c. 1910s) | Fish a |
la Hauraise. — Take some fillets of sole, put them on a buttered baking tin. Season them with salt, pepper, and a little lemon juice. Cover them with a thick buttered ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 114. | |
| Aunt Babette's Cook Book (1889) | Fish a La Brunswick |
Cook any large fish in salt water — salmon is particularly nice prepared in this style — add one cup of vinegar, onions, celery root and parsley. When the fish is cooked ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 72. | |
| Gulf City Cook Book (1878) | Fish a La Ckkmk.-no |
a firm tish, piek it to pioees, removing the bones. Mix one pint of eream, or rich milk, with two table-spoonfuls oi a quarter oi' a pound oi' butter, salt, and one cut ... From Gulf City Cook Book, 1878, page 24. | |
| The Virginia House-Wife (1824) | Fish A-la-daub |
Boil as many large white perch as will be sufficient for the dish; do not take off their heads, and be careful not to break their skins; when cold, place them ‘iin the ... From The Virginia House-Wife, 1824, page 203. | |
| The Boston Cooking-School Cook Book (1896) | Fish and Egg Croquettes |
Make same as Fish Croquettes, using one cup fish and three '* hard-boiled " eggs finely chopped. From The Boston Cooking-School Cook Book, 1896, page 223. | |
| The Boston Cooking-School Cook Book (1896) | Fish and Meat Sauces |
THE French chef keeps always ou hand four sauces, — White, Brown, Bechamel, and Tomato, — and with these as a basis is able to make kinds innumerable. Butter and flour ... From The Boston Cooking-School Cook Book, 1896, page 323. | |
| The White House Cook Book (1887) | Fish and Oyster Pie |
ANY remains of cold fish, such as cod or haddock, 2 dozen oysters, pepper and salt to taste, bread crumbs, sufficient for the quantity of fish; J teaspoonf ul of grated ... From The White House Cook Book, 1887, page 70. | |
| Housekeeping in Old Virginia (1879) | Fish and Potatoes |
Boil salmon or other fish; mash up boiled Irish potatoes; chop yolks of hard boiled eggs. Mix all together with butter; make very hot, and keep it so at table. — Mrs. R. ... From Housekeeping in Old Virginia, 1879, page 234. | |
| Foods That Will Win the War and How to Cook Them (1918) | Fish as a Meat Substitute |
As the main course at a meal, fish may be served accompanied by vegetables or it may be prepared as a ‘‘one-meal dish’’ requiring only bread and butter and a simple ... From Foods That Will Win the War and How to Cook Them, 1918, page 52. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Fish au Gratin |
Any kind of light fish — that is, cod, cusk, flounder, etc. the fish by starting at the head and drawing down towards the tail; then take out the bones. Cut the fish ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 120. | |
| The Creole Cookery Book (1885) | Fish au Gratin |
Cut off the fins, and make an incision in the back; then butter a saucepan, and put into it a teaspoonful of finely chopped onions and a wineglassful of white wine; then ... From The Creole Cookery Book, 1885, page 53. | |
| The Boston Cooking-School Cook Book (1896) | Fish Balls |
1 cup salt codfish 1 egg 2 heaping cups potatoes ^ tablespoon butter Wash fish in cold water, and pick in very small pieces, or cut, using scissors. Wash, pare, and soak ... From The Boston Cooking-School Cook Book, 1896, page 224. | |
| The Creole Cookery Book (1885) | Fish Cake |
Take any kind of fish, and cut off the flesh; put the heads, bones, fins, etc., on the fire, with a little water; season with herbs, a little pepper and salt, and stew ... From The Creole Cookery Book, 1885, page 53. | |
| Chinese-Japanese Cook Book (1914) | Fish Cakes |
Two eggs; one cupful of fish meat; two cupfuls of rice flour; two tablespoonfuls of peanut oil; one and one half teaspoonfuls of salt; one quarter pound of almonds. Take ... From Chinese-Japanese Cook Book, 1914, page 33. | |
| The International Cook Book (1906) | Fish Cakes with Ham |
Fried Calves' Brains (1765) 2915. OMELETTE, AIROLAISE Heat a tablespoon fresh butter in small saucepan, add one ounce raw, lean ham cut in exceedingly small square ... From The International Cook Book, 1906, page 900. | |
| Recipes for Sea Food (c. 1910s) | Fish Cakes. — Wash |
codfish and separate in pieces; there should be one cupful. Wash, pare and soak potatoes and cut in pieces of uniform size; there should be two cupfuls (heaping) Put ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 81. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Fish Chovtder |
The for chowder are haddock and striped bass. Cut the in one and two inches Ions:. Cut or six eood pork, lav them in the bottom of an iron pot and fry crisp; take out ... From Mrs. Porter's New Southern Cookery Book, 1871, page 64. | |
| What Mrs. Fisher Knows About Old Southern Cooking (1881) | Fish Croquettes |
One pound of boiled fish to one and a half potatoes, chop a small piece of onion fine and mix fish; season with pepper and to your taste; make them out in cakes like the ... From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 25. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Fish Croquettes |
2 cups cold cooked juice and onion juice 1 tablespoon chopped parsley Mix all ingredients; add more lemon juice if needed. Shape, dip in crumbs, egg and crumbs, fry in ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 162. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Fish Cuowper |
The best fish for chowder are haddock and striped bass, although any kind of fresh fish may be used. Cut in pieces over an inch thick and two inches square; place eight ... From Buckeye Cookery and Practical Housekeeping, 1877, page 135. | |
| The International Cook Book (1906) | Fish Cutlets, Allahabad |
Almondigas (314) Rice, Creole (2269) 2606. FISH CUTLETS, ALLAHABAD Remove the skin and bones from a two-pound piece fresh halibut, cod or fresh haddock, cut it in small ... From The International Cook Book, 1906, page 815. | |
| Chinese-Japanese Cook Book (1914) | Fish Delicacy |
One good-sized mackerel; one fresh radish; one cupful of syou vinegar; orange or lemon peel; one half cupful of cooking juice. Clean the fish, and remove all bones. Cut ... From Chinese-Japanese Cook Book, 1914, page 86. | |
| Mrs. Beeton's Book of Household Management (1861) | Fish Entrees |
i. Cold Border of Salmon. 2. Mayonnaise Fioh. 3. Timbale of Turbot. of butter, i t;ill white sauce, cayenne, and salt, a little chopped parsley, and a squeeze of lemon. ... From Mrs. Beeton's Book of Household Management, 1861, page 438. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Fish Force-Meat |
This can be made the same as and halibut will be found the best kinds of fish to use for it. The force-meat is for entries of fish. Force-meat is sometimes formed a ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 237. | |
| The Boston Cooking-School Cook Book (1896) | Fish Force-meat I |
y^ cups fine stale bread crumbs 1 egg y^ cup milk % cup raw fish Cook bread and milk to a paste, add ^gg well beaten, and fish pounded and forced through a puree ... From The Boston Cooking-School Cook Book, 1896, page 190. | |
| The Jewish Manual (1846) | Fish Forcemeat |
Chop finely any kind of fish, that which has been already dressed will answer the purpose, then pound it in a mortar with a couple of anchovies, or a little anchovy ... From The Jewish Manual, 1846, page 64. | |
| Recipes for Sea Food (c. 1910s) | Fish Forcemeat, No |
two ounces of free skin, put in a mortar with two ounces of fresh butter, one ounce of bread crumbs, the yolks of two eggs boiled hard, and a shallot, grated lemon peel, ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 88. | |
| The Jewish Manual (1846) | Fish Fried in Oil |
Soles, plaice, or salmon, are the best kinds of fish to dress in this manner, although various other sorts are frequently used. When prepared by salting or drying, as ... From The Jewish Manual, 1846, page 67. | |
| The White House Cook Book (1887) | Fish Fritters |
TAKE a piece of salt codfish, pick it up very fine, put it into a saucepan, with plenty of cold water; bring it to a boil, turn off the water, and add another of cold ... From The White House Cook Book, 1887, page 81. | |
| Mrs. Hale's New Cook Book (1857) | Fish Fritters.—Make |
a light forcemeat with any kind of fish, put a small quantity into pieces of pulf-paste the size of a common puff*, fry in lard and dry bechamel «uce round them. Oyster ... From Mrs. Hale's New Cook Book, 1857, page 341. | |
| The Boston Cooking-School Cook Book (1896) | Fish Hash |
Take equal parts of cold flaked fish and cold boiled potatoes finely chopped. Season with salt and pepper. Try out fat salt pork, remove scraps, leaving enough fat in ... From The Boston Cooking-School Cook Book, 1896, page 223. | |
| Recipes for Sea Food (c. 1910s) | Fish Hash. — Prepare |
the as for cold potatoes, and mix with the fish. Fry brown six good of salt pork; take out the pork and turn the hash into the fryingpan; add half a cup of boiling ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 85. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Fish in Ramekins |
Make a white sauce with two table¬ spoons of butter, one tablespoon of flour and one cup of hot milk. Season with salt and a little curry powder and mix lightly with ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 140. | |
| The White House Cook Book (1887) | Fish in White Sauce |
FLAKE up cold boiled halibut and set the plate into the steamer, that the fish may heat without drying. Boil the bones and skin of the fish with a slice of onion and a ... From The White House Cook Book, 1887, page 78. | |
| The Cook's Own Book (1832) | Fish Ketchup |
Take rather more:<hit of vinegar, pints of red Port, two table-spoonfuls of pepper, ed plenty of shallots and From The Cook's Own Book, 1832, page 121. | |
| Aunt Sammy's Radio Recipes (1927) | Fish Mold |
34 cup of vinegar. 3^ teaspoon celery seed. }/2 teaspoon sugar. 2 tablespoons gelatin. }/2 cup cold water. 2 cups minced fish. Beat the eggs, add the seasoning, the ... From Aunt Sammy's Radio Recipes, 1927, page 42. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Fish Mousselines |
Mince enough uncooked white fish to make two cups, add one cup of soft bread crumbs and one-half cup of cream. Press through a colander, season with salt, pepper, lemon ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 130. | |
| The Jewish Manual (1846) | Fish Omelet |
Shred finely any cold fish, season it, and mix with beaten eggs; make it into a paste, fry in thin cakes like pancakes, and serve hot on a napkin; there should be plenty ... From The Jewish Manual, 1846, page 76. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Fish Omelet |
Boil a shad roe twenty minutes in salt and water. it and add to it a cupful of any kind of cold broken salt and pepper, and warm in a cupful of cream Make a plain omelet ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 376. | |
| The White House Cook Book (1887) | Fish Omelet |
MAKE a plain omelet, and when ready to fold, spread over it fish prepared as follows: Add to a cupful of any kind of cold fish, broken fine, cream enough to moisten it, ... From The White House Cook Book, 1887, page 257. | |
| The Southern Cookbook (1912) | Fish Pie |
Cod or Haddock, sprinkled to give firmess, and place in a dish mixed with oysters. Put the oyster liquor, a little broth, and a bit of flour and butter, into the dish ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 36. | |
| The Cook's Own Book (1832) | Fish Rechauffe |
(1) After pike, cod, skate, tin.1, soli>. or any other white fish has Ix^en dressed, pick it from the bones into small bits; add to a pound of fish, or in the same ... From The Cook's Own Book, 1832, page 121. | |
| The Cook's Own Book (1832) | Fish Rechauffe |
(2) Pick from the bone in flakes about two pounds of cold salmon, codfish, or melt a quarter of a |>ound of butter in half a pint of cream, with a little flour and salt; ... From The Cook's Own Book, 1832, page 121. | |
| Dainty Desserts for Dainty People (c. 1910s) | Fish Relish |
\ cup vinegar. 1| cups finely shredded cabbage. ^ teaspoonful celery seed. 5 teaspoonful mustard seed. f cup thinly sliced onion. Soak gelatine in cold water, and ... From Dainty Desserts for Dainty People, c. 1910s, page 37. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Fish Roes, Fried |
Wash the roes and cook them ten minutes in boiling salted water with one tablespoonful of vinegar. Then plunge them into cold water. Drain, and roll in beaten e995 then ... From Mrs. Lincoln's Boston Cook Book, 1884, page 199. | |
| The Jewish Manual (1846) | Fish Salad |
Cut in small pieces any cold dressed fish, turbot or salmon are the best suited; mix it with half a pint of small salad, and a lettuce cut small, two onions boiled till ... From The Jewish Manual, 1846, page 73. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Fish Salad |
Cold boiled or baked fish may be made into salad, allowing one head of lettuce and a half-pint of mayonnaise to every pint of the picked fish. From Mrs. Rorer's Philadelphia Cook Book, 1886, page 252. | |
| The Boston Cooking-School Cook Book (1896) | Fish Salad with Cucumbers |
Season one and one-half cups cold cooked flaked halibut, haddock, or cod, with salt, cayenne, and lemon juice. Cover, and let stand one hour. To Cream Dressing II (see ... From The Boston Cooking-School Cook Book, 1896, page 409. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Fish Salad, or Broiled Chicken |
1 teaspoonful mustard. * 18 tablespoonfuls vinegar. 1g saltspoonful pepper. 1 tablespoonful chopped olives. 1 teaspoonful powdered sugar. 1 tablespoonful chopped capers. ... From Mrs. Lincoln's Boston Cook Book, 1884, page 221. | |
| The Appledore Cook Book (1872) | Fish Sash |
Prepare the fish as for fish balls; chop fine cold potatoes, and mix with the Fry brown six good slices of salt pork; take out the pork and turn the hash into the ... From The Appledore Cook Book, 1872, page 28. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Fish Sauce |
Take half a pint of milk and cream together, two eggs well beaten, salt, and a little pepper, and the juice of half a lemon. Put it over the fire, and stir it constantly ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 81. | |
| Mrs. Owen's Illinois Cook Book (1871) | Fish Sauce |
Take large tablespooiiful of butter in as much flour, mix together and melt in a teacup of milk; beat the yolk of an egg, stir it in the butter and place it on the fire, ... From Mrs. Owen's Illinois Cook Book, 1871, page 41. | |
| Mrs. Owen's Illinois Cook Book (1871) | Fish Sauce |
Take half a pint of milk and cream together, two eggs well beaten, salt, a little pepper, and the juice of half a lemon; put it over the fire, and stir it constantly ... From Mrs. Owen's Illinois Cook Book, 1871, page 52. | |
| Presbyterian Cook Book (1873) | Fish Sauce |
Stir in one cup of drawn butter the yolks of two eggs well beaten, pepper and salt, and a few sprigs of parsley; boil, and pour over the fish when ready for the table. From Presbyterian Cook Book, 1873, page 22. | |
| Housekeeping in Old Virginia (1879) | Fish Sauce |
Six hard-boiled eggs, chopped and stirred into two cups of drawn butter. Let it simmer, then add one tablespoonful of pepper-sauce, two tablespoonfuls minced parsley, a ... From Housekeeping in Old Virginia, 1879, page 208. | |
| The Creole Cookery Book (1885) | Fish Sauce |
Take 1 pound of anchovies, 1 pint of port wine, $ pint of strong Vinegar, 1 onion, a few cloves, a little allspice and whole pepper, a few blades of mace, a handful of ... From The Creole Cookery Book, 1885, page 59. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Fish Sauce |
gherkins ^ pint of olive oil Put the chopped parsley into a bowl and pound it with a potato-masher until reduced to a pulp, then add to yolks of the eggs, mix ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 242. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Fish Sauce, to Keep a Year |
Chop twenty-four anchovies, bones and all, ten shalots (a species of onion or garlic), a handful of scraped horse-radish, blades of mace, one quart of white wine, one ... From Mrs. Porter's New Southern Cookery Book, 1871, page 164. | |
| Directions for Cookery, in Its Various Branches (1837) | Fish Sauces |
HARVEY'S SAUCE.—Dissolve six anchovies in a quart of strongvinegar, and then add to them three table-spoonfuls of India soy, and three table-spoonfuls of mushroom ... From Directions for Cookery, in Its Various Branches, 1837, page 175. | |
| Foods That Will Win the War and How to Cook Them (1918) | Fish Shortcake |
2 cups cooked meat or fish 1 cup gravy or water | 2 cups rye flour 1 cup gravy, water or milk Place meat or fish and seasonings in greased dish. Make shortcake by ... From Foods That Will Win the War and How to Cook Them, 1918, page 54. | |
| Mrs. Beeton's Book of Household Management (1861) | Fish Soups |
138.— BOUILLABAISSE. (A kind of Fish Stew.) Ingredients. — i red mullet, i sole, i whiting, I small eel, i small lobster, 6 mussels, i quart of fish stock, \ of a pint ... From Mrs. Beeton's Book of Household Management, 1861, page 244. | |
| The Jewish Manual (1846) | Fish Stewed Brown |
Fry some fish of a light brown, either soles, slices of salmon, halibut, or plaice, let an onion brown in a little oil, add to it a cup of water, a little mushroom ... From The Jewish Manual, 1846, page 70. | |
| The Jewish Manual (1846) | Fish Stewed White |
Put an onion, finely chopped, into a stew-pan, with a little oil, till the onion becomes brown, then add half a pint of water, and place the fish in the stew-pan, ... From The Jewish Manual, 1846, page 68. | |
| The White House Cook Book (1887) | Fish Stock |
PLACE a saucepan over the fire with a good-sized piece of sweet butter and a sliced onion; put into that some sliced tomatoes, then add as many different kinds of fish ... From The White House Cook Book, 1887, page 59. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Fish Stock |
/ (For use in fish aspic, or anyfish dish.) Cover the bones and trimmings from the that is to be used for the salad with cold water; add, if convenient, the body bones ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 156. | |
| The Boston Cooking-School Cook Book (1896) | Fish Stuffing .II |
1 cup cracker crumbs Few drops onion juice }A cup melted butter Parsley ) i,, y^ teaspoon salt Capers [ ^ ^^^^\ ^'^\ % teaspoon pepper Pickles ) ne y c oppe Mix ... From The Boston Cooking-School Cook Book, 1896, page 209. | |
| The Boston Cooking-School Cook Book (1896) | Fish Stuffing I |
1^ cup cracker crumbs ^= 4 crackers }^ teaspoon salt ^ cup stale bread crumbs }^ teaspoon pepper 1^ cup melted butter Few drops onion juice ^ cup hot water Mix ... From The Boston Cooking-School Cook Book, 1896, page 208. | |
| The Italian Cook Book (1919) | Fish with Bread Crumbs |
(Pesce col pane grattato) This, which can also be served as a side-dish, is made especially when you have boiled fish of good quality left over. Cut it into little ... From The Italian Cook Book: The Art of Eating Well, 1919, page 90. | |
| Recipes for Sea Food (c. 1910s) | Fish with Green Pepper.— One and |
three-quarters cups cold cooked fish, one cup white sauce, one-half small green pepper, one-half slice onion or flavor to extract onion. From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 86. | |
| Recipes for Sea Food (c. 1910s) | Fish with Oysters. — Cut the |
in pieces for serving, remove the skin and bone. a thick coating of butter over the bottom of the stew-pan, lay layer with sak and pepper, pour on boiling water to more ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 101. | |
| The Woman Suffrage Cook Book (1886) | Fish, Oysters and Clams |
saturate them with boiling water.. Take the chowder up carefully with a skimmer, moving the head and the loose bones, and put it with the crackers; try the juice to see ... From The Woman Suffrage Cook Book, 1886, page 43. | |
| The New England Cook Book (1905) | Fish, Oysters, Etc |
nutmeg, a few blades of mace, a little cayenne, and a teaspoonful of salt; mix it all together; then lay in the fish, let it brown slightly; over some gravy, a lemon ... From The New England Cook Book, 1905, page 65. | |
| The New England Cook Book (1905) | Fish, Oysters, Etc |
Lobster.—If purchased alive, lobsters be chosen by weight (the heaviest are the best) and their liveliness and briskness of motion. When freshly boiled they are stiff, ... From The New England Cook Book, 1905, page 71. | |
| The New England Cook Book (1905) | Fish-balls.—Two |
codfish, or Chop the fish when you have freed it of bones and; work in one cupful of mashed potatoes, and moisten with a half cup of drawn butter with an ^^^ beaten in. ... From The New England Cook Book, 1905, page 66. | |
| Mrs. Hale's New Cook Book (1857) | Fish-kettles |
[See cuts at the head of lalways a perforated false bottom, with handles affixed, called a (fish-strainer, so that it is very easy to take up fish w’hen done, vwithout ... From Mrs. Hale's New Cook Book, 1857, page 67. | |
| Gulf City Cook Book (1878) | Fish-pudding |
Take three pounds of fresh fish, boil in the evening, take out the bones, mince the In the morning, make a sauce of one pint of milk, three eggs, throe spoonfuls of ... From Gulf City Cook Book, 1878, page 26. | |
| Gulf City Cook Book (1878) | Fish-sauce |
Cream the yeiKs of four eggs in a table-spoonful of vinegar; salt and pepper to taste. Add half a pound of butter, and place on the it thickens; do not let it get too ... From Gulf City Cook Book, 1878, page 89. | |
| Recipes for Sea Food (c. 1910s) | Fish. — Soak |
of stale bread in water, squeeze it dry, and mix with four ounces of finely chopped cooked veal and two ounces of finely chopped salt pork and one tablespoonful of ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 88. | |
| Recipes for Sea Food (c. 1910s) | Fish. — Steep |
six cloves, six allspice kernels, six peppercorns, and one tablespoonful of brown sugar in one cup of sharp vinegar and boil ten minutes; pour it over one pint of cold flaked fish. From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 101. | |
| Recipes for Sea Food (c. 1910s) | Fish.— Cook |
one of butter, one flour, one teaspoonful of chopped onion, one-half can of tomatoes, one-half teaspoonful of sugar, one-half teaspoonful of all together for ten ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 120. | |
| Camp Cookery (1910) | Fish.—Freshen |
the flakes of by soaking in cold water. Broil over the coals, and serve with Codfish.—Soak over night in plenty of cold water. Put in pot of fresh, cold water, and Do ... From Camp Cookery, 1910, page 115. | |
| Gulf City Cook Book (1878) | Fish.—Take |
the yelks of twelve hardboiled eggs, creamed with a table-spoonful of sweet-oil, one of mustard, and a tea-spoonful of salt, half a cup of vinegar, and Worcestershire ... From Gulf City Cook Book, 1878, page 22. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Flake the |
fish and marinate with French dressing (three tablespoonfuls of oil, one tablespoonful or vinegar, a dash of pepper, for eacli pint of fish); drain, and add half as much ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 93. | |
| The Boston Cooking-School Cook Book (1896) | Flanked Shad with Creamed Roe |
Select a roe shad and prepare same as Planked Shad. Parboil roe in salted, acidulated water twenty minutes. Remove outside membrane, and mash. Melt three tablespoons ... From The Boston Cooking-School Cook Book, 1896, page 212. | |
| La Cuisine Creole (1885) | Flounders and Mullets Fried |
These fish are very fine when fresh from the waters of Lake Pontchartrain. Flounder is better broiled, but still is very nice fried. Clean and dry the fish. Do not cut ... From La Cuisine Creole, 1885, page 33. | |
| The Cook's Own Book (1832) | Flounders Boiled |
(1) Put on a stewpan with a sufficient quantity of water to cover the flounders which are to be dressed; put in some vinegar and horse-radish; when the water boils put ... From The Cook's Own Book, 1832, page 122. | |
| The Cook's Own Book (1832) | Flounders or Plaice, Fried or |
Flounders are perhaps the most (iiiiirult fish to fry very nicely. (.'Iran them well, flour them, and wi| them widi a dry to absorb all die flour or egg and bread-crumb them. From The Cook's Own Book, 1832, page 122. | |
| The Creole Cookery Book (1885) | Flounders Saute |
Clean and trim the fish; dip them in a couple of eggs previously well beaten; put 6 tablespoonfuls of olive oil in a frying pan; place over the fire; when quite hot put ... From The Creole Cookery Book, 1885, page 52. | |
| Mrs. Owen's Illinois Cook Book (1871) | Flour a |
cloth, wrap the fish in it, and boil in plenty of water strongly salted. A common sized fish of any kind requires about half a teacupful of Put your fish kettle over a ... From Mrs. Owen's Illinois Cook Book, 1871, page 40. | |
| Recipes for Sea Food (c. 1910s) | Fob the Chafing Dish |
Wash, scald, trim and flake, or use any remnants of broiled or baked Haddie. For one cup of fish flaked, allow one cup of white Melt one rounded tablespoon of butter in ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 174. | |
| Recipes for Sea Food (c. 1910s) | Food Material |
The weights of meats, and vegetables given menus are for these articles as found in the market. The fish and meats will include, as a rule, more or less bone, and the ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 54. | |
| Directions for Cookery, in Its Various Branches (1837) | For a |
large one, more of course will be required. Many persons add a tea-spoonful of powdered white sugar, thinking that it gives a mellowness to the whole. The meat of the ... From Directions for Cookery, in Its Various Branches, 1837, page 63. | |
| Gulf City Cook Book (1878) | For a |
four-o'clock dinner put dn at noon, and let it boil until half an hour before dinner have red-fish (or any coarse-grained fish) sliced in pieces, about half the size of ... From Gulf City Cook Book, 1878, page 17. | |
| Gulf City Cook Book (1878) | For Boiled or Baked Fish |
Put into a small sauce-pan the yelks eggs, a des. sert-spoonful of vinegar, and a pinch of salt; whip up this mixture as quick as possible; when the whole forms a sort ... From Gulf City Cook Book, 1878, page 89. | |
| The Cook's Own Book (1832) | For Fish |
(5) Boil in half a one or two anchovies, two cloves, a blade of mace, a bit of lemon-peel, a few peppercorns, and two of Port wine; piece of butter rolled in flour. From The Cook's Own Book, 1832, page 231. | |
| The Cook's Own Book (1832) | For Fish |
(6) Mix well with two ounces of melted butter, of mushroom essence of anchovies, and pickle, a table-spoonful each, a tea-spoonful of soy, and a little cayenne. it ... From The Cook's Own Book, 1832, page 231. | |
| The Cook's Own Book (1832) | For Fish |
(8) A quart of Port wine, half a pint of best vinegar, one pound of bruised anch\ie-, one ounce of mace and one of cloves, half an ounce of pepper, one large onion, and ... From The Cook's Own Book, 1832, page 231. | |
| Mrs. Beeton's Book of Household Management (1861) | For Fish |
Ingredients. — \ a pint of Espagnole sauce, i pint of fish stock, i gill of claret, \ a small onion, i clove of garlic, 2 cloves, 2 shallots, i bayleaf, a few sprigs of ... From Mrs. Beeton's Book of Household Management, 1861, page 300. | |
| Gulf City Cook Book (1878) | For Fried Fish |
Take three table-spoonfuls of sweet-oil, one of vinegar, one of mixed mustard, some salt, some minced fine, chopped pai*sley, bright red pepper-pods cut up All these ... From Gulf City Cook Book, 1878, page 90. | |
| Mrs. Beeton's Book of Household Management (1861) | For Meat and Fish |
Ingredients. — £ of a pint of white stock, i£ ozs. of butter, i oz. of flour, the yolks of 2 eggs, i tablespoonful of cream, i teaspoonful of lemonjuice, nutmeg, salt ... From Mrs. Beeton's Book of Household Management, 1861, page 263. | |
| The Jewish Manual (1846) | Forcemeat for Dressing Fish Fillets |
Pound finely anchovies, grated bread, chopped parsley, and the yolk of a hard boiled egg, add grated lemon peel, a little lemon juice, pepper and salt, and make into a paste with two eggs. From The Jewish Manual, 1846, page 64. | |
| Mrs. Hale's New Cook Book (1857) | Forcemeat for Fish |
Clam Soup.—Take 50 or 100 small clams, and wash the shells perfectly clean. Throw them into a kettle of boiling water; use only water enough to keep the clams from ... From Mrs. Hale's New Cook Book, 1857, page 57. | |
| The Boston Cooking-School Cook Book (1896) | Fourth Course |
Fish, baked, boiled, or fried. Cole slaw, dressed cucumbers, or tomatoes accompany this course; with fried fish potatoes are often served. From The Boston Cooking-School Cook Book, 1896, page 694. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr. — Cabillaud a la Napolitaine |
Ingredients. — 6 slices of small cod, 4 ozs. of butter. 12 button mushrooms, preferably fresh ones, a bouquet of mixed herbs, £ of a pint of Marsala. For the sauce: 2 ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr. — Coquilles de Hsibute |
Ingredients. — Cooked halibut, white sauce, No. 222, grated armesan cheese, salt and pepper, browned breadcrumbs, butter. Method. — Flavour the sauce to taste with ... From Mrs. Beeton's Book of Household Management, 1861, page 390. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr. — Crevettes |
Method. — Prawns should be very red, and have no spawn when cooked; much depends on their freshness, and the way in which they are cooked. Throw them into boiling water, ... From Mrs. Beeton's Book of Household Management, 1861, page 424. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr. — Croutes d'Homard a la Diable |
Ingredients. — i small lobster, i tablespoonful of breadcrumbs, i oz. of butter, i teaspoonful of white wine vinegar, a few drops of tarragon vinegar, i mustardspoonful ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr. — Croutes de Merluche fumee |
Ingredients. —2 tablespoonfuls of finely-chopped cooked haddock, £ an oz. of butter, £ an oz. of flour, % of a pint of milk, anchovy essence, \ a teaspoonful of ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr. — Filets de Merluche fumee |
Ingredients. — i medium-sized smoked haddock or £ a large one (preferably the latter), 2 ozs. of butter, i teaspoonful of finely-chopped parsley, pepper, lemonjuice. ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr. — Foie de Cabillaud au Gratin |
Ingredients. — A cod's liver, 12 sauce oysters, ± of a pint of white sauce, butter, breadcrumbs, salt and pepper. Method. — Parboil the liver and cut it into small ... From Mrs. Beeton's Book of Household Management, 1861, page 358. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr. — Fritote d'Anguille a la Remoulade |
Ingredients. — i good-sized eel, yolks of 3 eggs, i tablespoonful oiled butter, breadcrumbs, a few sprigs of parsley, |- a teaspoonful of sweet herbs, pepper and salt, ... From Mrs. Beeton's Book of Household Management, 1861, page 376. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr. — Gigot de Mouton aux Huitres |
Ingredients. — A well-hung boned leg of mutton, 12 sauce oysters, i tablespoonful of breadcrumbs, 2 hard-boiled yolks of eggs, i teaspoonful of chopped parsley, i ... From Mrs. Beeton's Book of Household Management, 1861, page 671. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr. — Homard au Gratin |
Ingredients. — i lobster, 4 tablespoonfuls of white stock, 2 tablespoonfuls of cream, pounded mace and cayenne to taste, bread-crumbs, puff Method. — Pick the meat from ... From Mrs. Beeton's Book of Household Management, 1861, page 402. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr. — Maquereau Bouilli |
Ingredients. — 2 mackerel, water, salt, parsley sauce (No. 311). Method. — Remove the roes, wash the fish, put them into the fishkettle, with just sufficient hot water ... From Mrs. Beeton's Book of Household Management, 1861, page 406. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr. — Merlan aux Fines Herbes |
(See Sole with Fin? Herbs, No. 654.) 690.— WHITING, BOILED. (Fr.— Merlan bouilli.) Ingredients. — Whiting, salt. Method. — Clean the fish, but do not skin them. Have ... From Mrs. Beeton's Book of Household Management, 1861, page 464. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr. — Merluche fume a la Tomate |
Ingredients. — i small dried haddock, 2 tomatoes sliced, i finelychopped small onion, £ a teaspoonful of finely-chopped parsley, i oz. of butter, salt and pepper, 4 ozs. ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr. — Paupiettes de Plie |
Ingredients. — i plaice or 2 soles, lemon-juice, pepper and salt, £ a shallot, i bay-leaf, parsley, 2 cloves, i oz. of butter, i oz. of flour, \ a pint of fish stock, (i ... From Mrs. Beeton's Book of Household Management, 1861, page 424. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr. — Petits Pains de Crevettes |
Ingredients. — \ a pint of picked shrimps, i gill of cream, i gill of stock, 2 eggs, 3 Spanish olives, 2 finely-chopped gherkins, i tablespoonful of chutney, cayenne, ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr. — Quenelles de Foie de Cabillaud |
Ingredients. — £ a Ib, of cod's liver, 2 tablespoonfuls of breadcrumbs, i teaspoonful of finely-chopped parsley, the yolks of 2 or 3 eggs Method.— Wash and dry the ... From Mrs. Beeton's Book of Household Management, 1861, page 358. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr. — Ramaquins de Merluche fumee |
Ingredients. — 4 ozs. of smoked haddock, i oz. of butter, £ an oz. of flour, £ of a pint of milk, 2 eggs, panurette or browned breadcrumbs, salt and pepper, parsley. ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr. — Sardines a la Napolitaine |
Ingredients. — 8 small or 4 large sardirushaped croutes of fried bread or buttered toast, 2 tomatoes, i tcaspoonful of cornflour, i teaspoonful of grated Parmesan ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr. — Terrine de Crevettes |
Ingredients.— i quart of fresh prawas or shrimps, $ of a Ib. of butter, rayenne, pounded mace or nutmeg, a 1. Method.- The fish should be perfect!;-ge as possible. Hoil, ... From Mrs. Beeton's Book of Household Management, 1861, page 425. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr. — Tranches des Saumon Frits |
Ingredients. — 2 slices of salmon about i£ inches thick, i egg, flour, salt and pepper, salad-oil. Method. — Wash the fish in cold water, dry it well, sprinkle both ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr.— Croustades a la St. George |
Ingredients. — \ a small dried haddock, i oz. of butter, \ a pint of milk, I, i finely-chopped shallot, i teaspoonful of finely-chopped parsley, brown bread, nutmeg, ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr.— Petoncles au Vin Blanc |
Ingredients.— 18 scallops, milk, butter, i small onion, i clove. | bay white s.u. Method. Wash the scallops, or escallops, as these shell-fish r.-ill.-d l.solutely ... From Mrs. Beeton's Book of Household Management, 1861, page 439. | |
| Gulf City Cook Book (1878) | Frank's Stewed Oysters |
For one hundred oysters take one pound of the oysters, put the butter in a sauce-pan, or chafing-dish, and when it is hot add the oysters, seasoning them highly black ... From Gulf City Cook Book, 1878, page 33. | |
| The Creole Cookery Book (1885) | French Fish |
Have ready a boiled fish (you can use the remains of a fish); pick all from the bones, and have ready the following sauces: Put in stewpan 1 ounce of flour, to which ... From The Creole Cookery Book, 1885, page 50. | |
| The Picayune Creole Cook Book (1901) | French Market, the Red Snapper or |
the Redfish, are used in making the pride and glory of the New Orleans cuisines, ‘a good ‘“Courtbouillon.” More generally and with finer results the Redfish or “Poisson ... From The Picayune Creole Cook Book, 1901, page 54. | |
| Mrs. Owen's Illinois Cook Book (1871) | French Stewed Oysters |
Wash fifty large oysters in their own liquor; the liquor into a stew pan, putting the oysters pan of cold water; season the liquor with a half pint of sherry or madeira, ... From Mrs. Owen's Illinois Cook Book, 1871, page 46. | |
| The Picayune Creole Cook Book (1901) | French Vinegar |
Take a fine young Stingaree and cut off the tail. Cut the wings from the body and throw away the rest of the fish, Throw the wings inte boiling water and parboil them. ... From The Picayune Creole Cook Book, 1901, page 64. | |
| The Dixie Cook-Book (1883) | Frep Fisa |
Clean thoroughly, cut off the head, and, if large, cut out the backbone, and slice the bady crosswise into five or six pieces; dip in Indian meal or wheat flour, or in a ... From The Dixie Cook-Book, 1883, page 160. | |
| The International Cook Book (1906) | Fresh Broiled Devilled Haddock |
Tournedos of Beef with Olives Potatoes, Chassepot (123) Haricots Verts, Anglaise (1579) Roast Guinea Hen (1535) Chicory Salad (38) Pistachio Ice Cream (645) Macaroons ... From The International Cook Book, 1906, page 508. | |
| Simple Italian Cookery (1912) | Fresh Codfish "al Vino Bianco" |
Remove the bones from three-quarters of a pound of fresh codfish. Cut into slices lengthwise. a baking-dish, put in the fish, put more butter on top of it, salt and ... From Simple Italian Cookery, 1912, page 48. | |
| Gulf City Cook Book (1878) | Fresh Fish-balls |
Pick clear of bones fish left from a dinner. Mix with this as much bread-crumbs as fish, season nicely with pepper and salt, add one or two well-beaten eggs, and hot Eat ... From Gulf City Cook Book, 1878, page 26. | |
| The International Cook Book (1906) | Fresh Herring, Anchovy Butter |
797. EGGS, ROCKAWAY Finely mince six medium, freshly opened clams. Place in a small saucepan with one gill milk; season with a saltspoon salt and half saltspoon cayenne ... From The International Cook Book, 1906, page 246. | |
| Recipes for Sea Food (c. 1910s) | Fresh Mackerel Boiled. — If not |
cleaned, open them at the gills, take out the insides, wash clean, and pin in a fish-cloth. (Do not use the cloth that you use to boil mackerel for any other Drop into ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 99. | |
| The Appledore Cook Book (1872) | Fresh Mackerel PoUed |
If^ not cleaned, open them at the gills, take out the insides, wash clean, and pin in a fish-cloth, (Do not use the" fk)th that you use to boil mackerel in for any other ... From The Appledore Cook Book, 1872, page 30. | |
| The White House Cook Book (1887) | Fresh Salmon Fried |
CUT the slices three-quarters of an inch thick, dredge them with flour, or dip them in egg and crumbs; fry a light brown. This mode answers for all fish cut into steaks. ... From The White House Cook Book, 1887, page 68. | |
| Common Sense in the Household (1871) | Fresh.) »J« |
Lay the fish in cold water, sliglitly salted, for hour before it is time to cook it. it dry and put it into the fish-kettle with water enough to cover it, in which has ... From Common Sense in the Household, 1871, page 50. | |
| La Cuisine Creole (1885) | Fricassee of Crabs |
Take six nice fat crabs, wash them, and while alive chop off the claws; then clean the rest of the crabs carefully and lay them in a dish. Chop up two onions fine, fry ... From La Cuisine Creole, 1885, page 39. | |
| La Cuisine Creole (1885) | Fricassee of Fish |
All large fish make nice fricassee. Cut the fish into slices and lay it in a gravy made of fried onions, pars¬ ley, tomatoes and a little garlic; fry in butter and ... From La Cuisine Creole, 1885, page 31. | |
| The Boston Cooking-School Cook Book (1896) | Fricassee of Lobster and Mushrooms |
2 lblobster }^ cup flour ^ cup butter 1 ^^ cups milk ^ lb. mushrooms Salt Few drops onion juice Paprika 2 tablespoons Sherry wine Remove lobster meat from shell and cut ... From The Boston Cooking-School Cook Book, 1896, page 236. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Fricassee of Oysters |
i large tablespoonful of flour y<i pint of milk - Boil the oysters in their own liquor; drain. in a the it; add the oysters and a half-cup of the salt and cayenne, and ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 80. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Fricassee of Oysters |
Put one quart, or twenty-five, oysters on the fire in their own liquor. The moment it begins to boil, turn it into a hot dish through a colander, leaving the oysters in ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 296. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Fricassee of Oysters and ISIushrooms |
; add one tablespoon flour, one half finely chopped onion, one cup mushrooms, broken in small pieces, one cup chicken stock or one cup oyster minutes and add two drained ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 367. | |
| The White House Cook Book (1887) | Fricassee Salmon |
THIS way of cooking fresh salmon is a pleasant change from the ordinary modes of cooking it. Cut one and one-half pounds of salmon into pieces one inch square; put the ... From The White House Cook Book, 1887, page 69. | |
| Rumford Complete Cook Book (1908) | Fricasseed Clams |
\y2 tablespoons flour. \y2 dozen clams. 1 cup clam juice. % cup sherry. Melt the butter, add the flour and, when these, are smooth, the clam juice; next the cream and, ... From Rumford Complete Cook Book, 1908, page 213. | |
| Gulf City Cook Book (1878) | Fricasseed Crabs |
Boil and pick out the crabs; put them into a dish with black pepper, mustard, a small onion, thyme, and a large spoonful of butter with a tea-spoonful of flour rubbed ... From Gulf City Cook Book, 1878, page 28. | |
| Directions for Cookery, in Its Various Branches (1837) | Fricasseed Lobster |
Put the lobster into boiling salt and water, and let it boil according to its size from a quarter of an hour to half an hour. The intention is to have it parboiled only, ... From Directions for Cookery, in Its Various Branches, 1837, page 64. | |
| Recipes for Sea Food (c. 1910s) | Fricasseed Lobster. — Put |
in the pan one tablespoonful of butter and one-half cup of water, when butter is melted add two cups of lobster chopped fine, when is hot add one spoonful of vinegar, ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 156. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Fricasseed Oysters |
One hundred oysters (about two quarts), four large tablespoonfuls of butter, one teaspoonful of chopped parsley, one of of cayenne, of three eggs. Brown two and add to ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 124. | |
| The Dixie Cook-Book (1883) | Fricasseed Oysters |
Take a slice of raw ham (corned and not smoked), soak in boiling water for half an hour, cut in very small slices and put in a sauce-pan with two-thirds pint of veal or ... From The Dixie Cook-Book, 1883, page 304. | |
| The White House Cook Book (1887) | Fricasseed Oysters |
TAKE a slice of raw ham, which has been pickled, but not smoked, and soak in boiling water for half an hour; cut it in quite small pieces, and put in a saucepan with ... From The White House Cook Book, 1887, page 95. | |
| Jewish Cookery Book, on Principles of Economy (1871) | Friday Night or Sabbath Supper.—coffce |
with hot milk, tea and ice water; white or brown stewed fish as in directions, cold fish fried in oil, or hot, fried in butter, German puffs, hot or cold, some lady ... From Jewish Cookery Book, on Principles of Economy, 1871, page 182. | |
| The International Cook Book (1906) | Friday, Fifth Week of April |
Grape Fruit (130) Hominy (45) Shirred Eggs with Sardines Bluefish, Maitre d'Hotel (328) Broiled Mutton Chops (49) Fried Sweet Potatoes (116) 1439. SHIRRED EGGS WITH ... From The International Cook Book, 1906, page 441. | |
| The International Cook Book (1906) | Friday, First Week of December |
Barley and Cream (1068) Eggs, Beckwith Fish Fritters (1057) Sausage with Fried Bananac (1058) 2939. EGGS, BECKWITH Boil twelve fresh eggs for eight minutes, remove and ... From The International Cook Book, 1906, page 900. | |
| The International Cook Book (1906) | Friday, First Week of June |
Stewed Prunes (i) Boiled Grits (131) Eggs, Turinoise Broiled Findon Haddock (76) Steaks, Maitre d'H6tel (172) Saratoga Potatoes (156) 1732. EGGS, TURINOISE Cut twelve ... From The International Cook Book, 1906, page 527. | |
| The International Cook Book (1906) | Friday, Second Week of February *ft |
696. CRABS, ST. LAURENT Heat one ounce melted butter in a saucepan, add two ounces flour, stir well while cooking for two minutes, then add one pint hot milk; thoroughly ... From The International Cook Book, 1906, page 215. | |
| Recipes for Sea Food (c. 1910s) | Fried and |
broiled oysters are much better and cook easier if parboiled slightly before crumbing. Place one pint of cleaned oysters in a frying basket and keep it for one-half ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 122. | |
| The International Cook Book (1906) | Fried Brochette of Smelts |
Calf's Liver, Lyonnaise Potatoes Saute"s (135) 2666. SHIRRED EGGS, ENGLISH STYLE Cut from lean bacon six very thin slices, then cut each slice in two crosswise. Lightly ... From The International Cook Book, 1906, page 835. | |
| The White House Cook Book (1887) | Fried Brook Trout |
THESE delicate fish are usually fried, and form a delightful breakfast or supper dish. Clean, wash and dry the fish, split them to the tail, salt and pepper them, and ... From The White House Cook Book, 1887, page 74. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Fried Brook Trout |
• Clean fish, leaving on heads and tails. with salt and pepper, dip in flour, egg, and crumbs, and fry three to four minutes in deep fat. As soon as trout are put into ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 234. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Fried Catfish |
Catfish must be cooked fresh—if possible, directly out of the water. The laro;er ones are o-enerallv coarse and strong;; the small-sized fish are the clean them, cut off ... From Mrs. Porter's New Southern Cookery Book, 1871, page 66. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Fried Clams |
Open carefully into a chopping-bowl, saving the liquor, but be careful that no gritty particles from the shell fall in; chop coarsely, and sprinkle over some pepper. ... From Mrs. Porter's New Southern Cookery Book, 1871, page 77. | |
| The Appledore Cook Book (1872) | Fried Cod |
Cut the fish into squares, wash and wipe dry. Take half a Cup of flour, half a cup of sifted Indian meal, and a tablespoonful of salt Mix all these thoroughly. Dip the ... From The Appledore Cook Book, 1872, page 24. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Fried Cod and Haddock |
Cut the fish in pieces about the size to help at table, wash and wipe them dry, roll them in Indian meal. Fry some pieces of salt pork; take out the pork, and put into ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 41. | |
| The Creole Cookery Book (1885) | Fried Cod Fish |
Cut the fresh cod into slices 1 inch in thickness, and dry it in a towel; have ready bread crumbs, and the yolk of an egg well beaten; salt and pepper the fish; dip each ... From The Creole Cookery Book, 1885, page 51. | |
| The Creole Cookery Book (1885) | Fried Cod Fish |
Cut the fresh cod into slices about an inch in thickness; and dry it in a towel; have ready bread crumbs, and the yolk of an egg beaten; salt and pepper the dish; dip ... From The Creole Cookery Book, 1885, page 52. | |
| The Boston Cooking-School Cook Book (1896) | Fried Cod Steaks |
Clean steaks, sprinkle with salt and pepper, and dip in granulated corn meal. Try out slices of fat salt pork in frying-pan, remove scraps, and saute steaks in fat. From The Boston Cooking-School Cook Book, 1896, page 219. | |
| The Italian Cook Book (1919) | Fried Dog-fish |
(Palombo fritto) Cut the dogfish in slices, not very thick, and place it in a plate with beaten eggs somewhat salted. Leave for some hours until half an hour before ... From The Italian Cook Book: The Art of Eating Well, 1919, page 96. | |
| Gulf City Cook Book (1878) | Fried Eels |
Cut the eels in pieces about four inches long. Beat some eggs, seasoning and to Dip the of eel in the egg, then in or cracker crumbs, and fry in hot lard. From Gulf City Cook Book, 1878, page 27. | |
| The White House Cook Book (1887) | Fried Eels |
AFTER cleaning the eels well, cut them in pieces two inches long; wash them and wipe them dry; roll them in wheat flour or rolled cracker, and fry, as directed for other ... From The White House Cook Book, 1887, page 72. | |
| The International Cook Book (1906) | Fried Eggs, Luganese Broiled Smoked Salmon |
Lamb Kidneys en Brochettes (1331) 1835. FRIED EGGS, LUGANESE Lightly butter an enamelled shirred-egg dish, line the bottom with very thin slices Swiss cheese, crack ... From The International Cook Book, 1906, page 560. | |
| The International Cook Book (1906) | Fried Eggs, Meyerbeer Smelts, Bay Shore |
Salisbury Steaks (347) Potatoes, Pont Neuf (647) 1497. FRIED EGGS, MEYERBEER Cut six fresh lamb kidneys in halves; skin them neatly. Cut also three sausages in two and ... From The International Cook Book, 1906, page 458. | |
| Mrs. Owen's Illinois Cook Book (1871) | Fried Fish |
Clean your fish well, wipe it with a dry cloth, split down the back, and fry it in halves, unless the fish is too large, then make four pieces of it; pepper, salt and ... From Mrs. Owen's Illinois Cook Book, 1871, page 42. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Fried Fish |
All small fish, like brook trout, smelts, perch, etc., are best They are often called pan-fish for this reason. should be cleaned, washed and drained, then well salted, ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 113. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Fried Fish |
Mackerel, salmon, blue-fish, and all oily fish should never be fried. Smelts, perch, and other small pan-fish may be fried whole. When fried smelts are used as a ... From Mrs. Lincoln's Boston Cook Book, 1884, page 191. | |
| Manual for Army Cooks (1896) | Fried Fish |
Small fish should be fried whole. Large fish should be cut up. Clean and wipe the fish dry, rub it over with dry sifted flour, or better, dip it into well-beaten egg and ... From Manual for Army Cooks, 1896, page 73. | |
| Chinese-Japanese Cook Book (1914) | Fried Fish |
For any small fish. Wash the fish and scale it if necessary, removing all fins. Rub well with salt. Have ready a deep iron pot and use peanut or goma-seed oil, or, if ... From Chinese-Japanese Cook Book, 1914, page 87. | |
| Gulf City Cook Book (1878) | Fried Fish with Sauce |
Cut a red-fish or large trout in pieces four inches square. pepper, then roll each in cornmeal. Fry to a light brown in boiling-hot lard. From Gulf City Cook Book, 1878, page 22. | |
| Recipes for Sea Food (c. 1910s) | Fried Fish. — Fish |
for frying be thoroughly dried after cleaning, seasoned with salt and pepper, rolled in fine bread crumbs, dipped in beaten egg, rolled in crumbs again, fried in deep ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 74. | |
| The International Cook Book (1906) | Fried Fresh Haddock, Tartare Sauce |
2284. EGGS, TRIPE Heat one and a half tablespoons melted butter in a saucepan, add one finely sliced onion and nicely fry five minutes, occasionally stirring meanwhile; ... From The International Cook Book, 1906, page 702. | |
| The International Cook Book (1906) | Fried Frost Fish |
Broiled Mutton Kidneys (195) Peel, neatly trim and pick all objectionable eyes out of a very small, sound pineapple. Cut in half, lengthwise; cut out the hard part in ... From The International Cook Book, 1906, page 133. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Fried Halibut |
Cut the halibut steak into pieces about two inches Beat an egg, same as for fried oysters; season the halibut salt and pepper, dip first in the egg, then in crumbs, and ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 58. | |
| Presbyterian Cook Book (1873) | Fried Oystee Plant |
Parboil oyster plant; scrape off the outside; cut it in slices; dip it into beaten egg and fine bread crumbs; fry in hot lard. From Presbyterian Cook Book, 1873, page 56. | |
| The Boston Cooking-School Cook Book (1896) | Fried Oyster Crabs |
Wash and drain crabs. Roll in flour, and shake in a sieve to remove superfluous flour. Fry in a basket in deep fat, having fat same temperature as for cooked mixtures. ... From The Boston Cooking-School Cook Book, 1896, page 435. | |
| Aunt Babette's Cook Book (1889) | Fried Oyster Plant |
Scrape the roots and drop each into cold water as soon as it is cleaned, and leave them in the water about fifteen minutes. Boil whole until tender. Drain when cold and ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 170. | |
| Presbyterian Cook Book (1873) | Fried Oyster Plaxt, Xo |
Scrape the roots, and boil in water, with a little salt, until tender; drain and mash them; put in a small lump of butter and one egg; season with pepper and salt; add ... From Presbyterian Cook Book, 1873, page 56. | |
| Directions for Cookery, in Its Various Branches (1837) | Fried Oysters |
Get the largest and finest After they are taken the shell wipe each of them quite dry with a Then beat up in a pan yolk of egg and milk, (in the proportion of two yolks ... From Directions for Cookery, in Its Various Branches, 1837, page 59. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Fried Oysters |
AVhex fried in bread-crumbs oysters are much the the largest and finest and, freeing all the small particles of shell, put them into a colander and pour over a to rinse ... From Mrs. Porter's New Southern Cookery Book, 1871, page 72. | |
| The Appledore Cook Book (1872) | Fried Oysters |
Drain the oysters on a sieve; roll them in cracker crumbs, and. fry in boiling lard a light brown. Serve on brown-bread to^st. When you desire them fried in batter, make ... From The Appledore Cook Book, 1872, page 142. | |
| Housekeeping in Old Virginia (1879) | Fried Oysters |
Take each oyster separately and put salt and pepper on them; then roll them in equal portions of meal and flour. Fry them in hot lard until a light brown. — Mrs, D. From Housekeeping in Old Virginia, 1879, page 97. | |
| Housekeeping in Old Virginia (1879) | Fried Oysters |
Drain the oysters through a sieve. Beat ap two or three eggs. Have ready some grated bread crumbs. Sprinkle some salt and a little pepper over the oysters; then dip each ... From Housekeeping in Old Virginia, 1879, page 98. | |
| The Creole Cookery Book (1885) | Fried Oysters |
Take 100. oysters, dry them in a coarse towel; beat very light the yolk of 4 eggs; add some bread crumbs or powdered biscuit, pepper, salt and a little mace; stir these ... From The Creole Cookery Book, 1885, page 46. | |
| The Creole Cookery Book (1885) | Fried Oysters |
Wash them clean; beat up an egg; dip each oyster into the egg, and roll it in sifted cracker; and fry in butter. From The Creole Cookery Book, 1885, page 49. | |
| The Creole Cookery Book (1885) | Fried Oysters |
Choose the largest and finest oysters; beat the yolks of 3° or 4 eggs; and mix with them grated bread and a small quantity of grated nutmeg, mace, and a little salt; ... From The Creole Cookery Book, 1885, page 49. | |
| The White House Cook Book (1887) | Fried Oysters |
TAKE large oysers from their own liquor into a thickly folded napkin to dry them; then make hot an ounce each of butter and lard in a thick-bottomed frying pan. Season ... From The White House Cook Book, 1887, page 90. | |
| Boston School Kitchen Text-Book (1887) | Fried Oysters |
large prepared oysters with salt and pepper, lioll them in fine cracker crumbs. Melt a little butter in a frying-pan. From Boston School Kitchen Text-Book, 1887, page 245. | |
| Aunt Babette's Cook Book (1889) | Fried Oysters |
Use none but select oysters for frying. Drain off every drop of liquor, lay them on a clean towel, and cover with another, pat lightly upon the covered oysters so as to ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 77. | |
| The Boston Cooking-School Cook Book (1896) | Fried Oysters |
Clean, and dry between towels, selected oysters. Season with salt and pepper, dip in flour, egg, and cracker or stale bread crumbs, and fry in deep fat. Drain on brown ... From The Boston Cooking-School Cook Book, 1896, page 230. | |
| Rumford Complete Cook Book (1908) | Fried Oysters |
2 dozen oysters. Fine bread crumbs. Wipe each oyster dry and sprinkle with salt. the eggs just enough to mix yolks and whites, and dip in the oysters so as to coat all ... From Rumford Complete Cook Book, 1908, page 34. | |
| Fifty-Two Sunday Dinners (1913) | fried Oysters in Cracker Meal |
Wash the desired number of New York Counts, using one cup cold water to a quart of oysters. Drain and dry them between crash towels. Sprinkle with salt and pepper, ... From Fifty-Two Sunday Dinners, 1913, page 189. | |
| Recipes for Sea Food (c. 1910s) | Fried Oysters, No |
5.— Select largest and finest Drain and wipe them by spreading upon cloth, laying another over them, pressing lightly. Roll each in beaten egg, then in cracker crumbs ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 129. | |
| The Southern Cookbook (1912) | Fried Oysters, to Garnish Boiled Fish |
Make a batter of flour, milk, and it a; dip the oysters in it, and fry them a fine yellow brown. A little nutmeg should be put into the seasoning, and a few crumbs of ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 201. | |
| The International Cook Book (1906) | Fried Oysters, Tomato Sauce |
Beef Hash, Zingara (455) Hashed Potatoes in Cream (220) Corn Fritters (566) 1130. OMELETTE, SOUBISE Heat one and a half tablespoons butter in a saucepan, add one finely ... From The International Cook Book, 1906, page 343. | |
| Common Sense in the Household (1871) | Fried Oysters. *^ |
Use for flying the largest and best oysters you can find. Take them carefully from the liquor; lay them in rows upon a clean cloth, and press another lightly upon them ... From Common Sense in the Household, 1871, page 73. | |
| Gulf City Cook Book (1878) | Fried Oysters.—no |
Select large oysters, drain and spread on a cloth to absorb all moisture. Beat well two or three eggs, and season them with pepper and salt. Roll some crackers, and dip ... From Gulf City Cook Book, 1878, page 32. | |
| Gulf City Cook Book (1878) | Fried Oysters.—no |
Drain large oysters and lay on a napkin. well two eggs, and season with pepper and Dip one oyster at a first in the egg and then in corn-meal. Drop in boiling lard and fry a light brown. From Gulf City Cook Book, 1878, page 32. | |
| Directions for Cookery, in Its Various Branches (1837) | Fried Perch |
Having cleaned the fish and dried them with a cloth, lay them, side by side, on a board or large dish; sprinkle them with salt, and dredge them with flour. After a while ... From Directions for Cookery, in Its Various Branches, 1837, page 54. | |
| Mrs. Owen's Illinois Cook Book (1871) | Fried Perch |
Egg and bread crumbs, hot Scale and clean the fish, brush it over with egg, and cover with bread crumbs. Have ready some boiling lard; put the fish in, and fry a nice ... From Mrs. Owen's Illinois Cook Book, 1871, page 51. | |
| Aunt Babette's Cook Book (1889) | Fried Perch |
Clean well, be very particular about getting off all the scales; remove the head, split open and clean inside as thoroughly as out; wash and wipe dry; sprinkle with salt ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 68. | |
| Fifty-Two Sunday Dinners (1913) | Fried Perch |
Select fresh perch of medium size. Clean, bone and wipe dry as possible. Sprinkle with salt, pepper, dip in flour, egg, and crumbs (be sure fish are well coated with ... From Fifty-Two Sunday Dinners, 1913, page 88. | |
| Recipes for Sea Food (c. 1910s) | Fried Perch. — Scale and |
clean them perfectly; dry them well, flour and fry them in plenty of fried parsley round them. Fish or Meat Ramekins. — A delicious luncheon dish or an entree for dinner ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 100. | |
| Gulf City Cook Book (1878) | Fried Red Snapper |
Cut in thin slices from the bone. Brown four or five crackers, and roll them very fine. Beat well three or four eggs, and season them with Have your ready, very hot. Dip ... From Gulf City Cook Book, 1878, page 22. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Fried Salmon |
Cut the salmon into slices half an inch thick, shake some flour over them, and fry them in butter, or in sweet oil, or with egg and crumbs, as smelts. From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 42. | |
| The White House Cook Book (1887) | Fried Salt Mackerel |
SELECT as many salt mackerel as required; wash and cleanse them well, then put them to soak all day in cold water, changing them every two hours; then put them into ... From The White House Cook Book, 1887, page 77. | |
| The Boston Cooking-School Cook Book (1896) | Fried Scallops |
Clean one quart scallops, drain, and dry between towels. Season with salt and pepper, dip in egg and crumbs, and fry two minutes in deep fat; then drain on brown paper. From The Boston Cooking-School Cook Book, 1896, page 232. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Fried Scallops |
1 quart scallops salt and pepper, 1 egg Wash, drain, and parboil scallops. Season; dip in flour, egg and crumb, and fry in deep fat. Drain and serve with sauce tartare. ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 100. | |
| Aunt Babette's Cook Book (1889) | Fried Sea Bass |
Fry same as white fish, omitting the eggs; just roll in cracker or bread crumbs — flour slightly salted is best — and fry in very hot butter. From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 74. | |
| Common Sense in the Household (1871) | Fried Shad |
This is a popular dish upon Southern tables, and is good anywhere. Clean, wash, and wipe a fine roe-shad; split and cut each side into four pieces, leaving out the head, ... From Common Sense in the Household, 1871, page 61. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Fried Smelts |
Split them just far enough to clean them, lay them in salt and water, and let thefm remain an hour; then wash them clean and wipe them dry. Have ready two eggs beat up ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 41. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Fried Smelts |
To them, make a slight opening at the gills, then draw them between the thumb and finger, beginning at the This will press out insides. Wash and wipe Now dip them in ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 57. | |
| Aunt Babette's Cook Book (1889) | Fried Smelts |
Clean, wipe dry, salt and roll in beaten egg and cracker flour; fry in hot butter. From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 76. | |
| The Boston Cooking-School Cook Book (1896) | Fried Smelts |
Clean smelts, leaving on heads and tails. Sprinkle with salt and pepper, dip in flour, egg, and crumbs, and fry three to four minutes in deep fat. As soon as smelts are ... From The Boston Cooking-School Cook Book, 1896, page 219. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Fried Smelts |
Wash, dry thoroughly, and sprinkle smelts with pepper and flour; dip in beaten egg which has also been seasoned with; drain and dip in meal, or sifted bread crumbs. The ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 93. | |
| Recipes for Sea Food (c. 1910s) | Fried Smelts a la Parisienne.— Wash |
the thoroughly, cut down the back, and take the bone out a little below the head and just above the tail. Clean well and cut away the fins and gills. Dry well and flour ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 111. | |
| The International Cook Book (1906) | Fried Smelts with Parmesan Cheese |
Broiled Lamb Chops with Bacon (219) 3003. STEWED FIGS AND RAISINS Soak a pound fine California figs in cold water for four hours. Drain and place in an enamelled ... From The International Cook Book, 1906, page 900. | |
| The International Cook Book (1906) | Fried Smelts, Re"moulade Sauce |
3067. POACHED EGGS, HUNGARIAN Place in a saucepan two light gills tomato sauce (No. 16), add a half teaspoon paprika, saltspoon salt, mix well and boil for fifteen ... From The International Cook Book, 1906, page 900. | |
| The International Cook Book (1906) | Fried Smelts, Tomato Sauce |
Broiled Sirloin Steak, Maitre d'H6tel Julienne Potatoes (799) 525. OMELETTE, MORNAY Prepare a plain omelette exactly as per No. 75; turn it into a hot dish; pour a ... From The International Cook Book, 1906, page 164. | |
| Directions for Cookery, in Its Various Branches (1837) | Fried Smelts.—these |
are considered extremely fine. Sprinkle them with flour and have ready some beaten yolk in one dish, and grated bread-crumbs, or pounded crackers in Dip the lish the ... From Directions for Cookery, in Its Various Branches, 1837, page 427. | |
| The International Cook Book (1906) | Fried Soft Shell Crabs, Devilled |
Porterhouse Steak with Smothered Onions (1342) Cold Pudding, Maraschino (1772) 2220. FRIED SOFT SHELL CRABS, DEVILLED Remove spongy parts under the side ppints^and ... From The International Cook Book, 1906, page 681. | |
| Common Sense in the Household (1871) | Fried Trout |
Brook trout are generally cooked in this way, and form a rarely delightful breakfast or sujiper dish. Clean, wash, and diy the fish, roll lightly in fry in butter or ... From Common Sense in the Household, 1871, page 65. | |
| The Italian Cook Book (1919) | Fried Trout |
(Trota fritta) Small and young trouts are best for frying. Scale, clean, wash and wipe. Then dip in flour and fry like the other fish in oil or in butter. Serve with ... From The Italian Cook Book: The Art of Eating Well, 1919, page 125. | |
| Aunt Babette's Cook Book (1889) | Fried White Fish |
Clean and dry the fish, salt inside and out; roll in cracker flour or bread crumbs and then in beaten egg that has been seasoned with a 40 FISH AND OYSTEES. pinch of ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 73. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Fried Whitebait |
2 pounds whitebait salt, pepper lemon slices Dry whitebait in towel; sprinkle with salt and pepper; dredge napkin with flour. Shake whitebait in napkin until each little ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 97. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Fried Whitefish Etc |
Scale and wash the fish. off the fins and out the gills. it dry immediately. Put four tablespoonfuls of dripping or lard in a frying-pan; when hot, put the fish into it. ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 58. | |
| Manual for Army Cooks (1896) | Fried, N. O. Style |
----- -------- ---- Loaf, ration, space of in pan --------------------- Lobster, cannedDeviled........................................ 278 Lobster, stewed ... From Manual for Army Cooks, 1896, page 294. | |
| Camp Cookery (1910) | Fried.—Drain |
the and dry them on a (then they will not absorb Have some desiccated egg prepared, or beat light the yolks of two or three eggs. enough smoking hot in the pan to all ... From Camp Cookery, 1910, page 109. | |
| The Dixie Cook-Book (1883) | Friep Cams |
Remove from shell large soft-shell clams; beat an egg well and add two tablespuons water; have the clame dried in a towel, and dip them first in the egg, then in ... From The Dixie Cook-Book, 1883, page 300. | |
| The National Cookery Book (1876) | Friep CuCUMBERs |
Slice the cucumbers when the seeds are full grown, and before they turn yellow o1 ripen. Sprinkle salt on the slices, let them stand for an hour, and fry them as fish, ... From The National Cookery Book, 1876, page 155. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Friep Fisx |
Clean thoroughly, cut off the head, and, if large, cut out the backbone, and slice the body crosswise into five or six pieces; dip in Indian meal or wheat flour, or in a ... From Buckeye Cookery and Practical Housekeeping, 1877, page 135. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Friep Ovsrers |
Drain carefully, remove all bits of shell, and sprinkle with pepper and salt, and set in a cool place for ten or fifteen minutes. Then, if oysters are small, pour them ... From Buckeye Cookery and Practical Housekeeping, 1877, page 265. | |
| The Dixie Cook-Book (1883) | Friep Oysters |
To fry oysters, take two dozen large oysters (they are sold under different names and brands in different markets), drain off liquor; have prepared cracker dust (bought ... From The Dixie Cook-Book, 1883, page 303. | |
| The Epicurean (1894) | Frits a la Newber- et a la Salamandre |
Oyster crabs are generally found in great quantities the Virguna oysters. Fried. — Drain and dip the crabs in milk, roll them in cracker-dust, and to.ss them in a coarse ... From The Epicurean, 1894, page 419. | |
| The White House Cook Book (1887) | Frogs Fried |
FROGS are usually fried, and are considered a great delicacy. Only the hind-legs and quarters are used. Clean them well, season, and fry in egg batter, or dip in beaten ... From The White House Cook Book, 1887, page 98. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Frrep Ciams |
Remove from shell large soft-shell clams; beat an egg well and add two table-spoons water; have the clams dried in a towel, and dip them first in the egg, then in ... From Buckeye Cookery and Practical Housekeeping, 1877, page 263. | |
| The Dixie Cook-Book (1883) | Frrep Oysters |
Drain carefully, remove all bits of shell, and sprinkle with pepper end salt, and set in a cool place for ten or fifteen minutes. Then, ‘f oysters are small, pour them ... From The Dixie Cook-Book, 1883, page 303. | |
| Mrs. Beeton's Book of Household Management (1861) | Fruit Sauces and S\vkkt Sauces |
of butter, stir in the flour and cook a little, then dilute with fish liquor and wine, and cook for 15 minutes. Add, continuously stirring, the remainder of the butter ... From Mrs. Beeton's Book of Household Management, 1861, page 305. | |
| Recipes for Sea Food (c. 1910s) | Fry in |
the fat left from scraps till a golden brown. Make cakes or balls about an inch thick when molded. Fish Croquettes. — Put one large tablespoonful of butter in a ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 85. | |
| Mrs. Hale's New Cook Book (1857) | Full-sized |
fowl, three-quarters of an hour: young chickens, Boiled Fowh with Oysters.—^Take a young fowl, fill the inside with oysters, put it into a jar, and plunge the jar in a ... From Mrs. Hale's New Cook Book, 1857, page 207. | |
| The White House Cook Book (1887) | Fulton Market, New York |
BOSTON FRY, PREPARE the oysters in egg batter and fine cracker meal; fry in butter over a slow fire for about ten minutes; cover the hollow of a hot platter with tomato ... From The White House Cook Book, 1887, page 91. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Gamishings for Fish |
Parsley, lemon slices, lemon baskets, lemon slices sprinkled with finely chopped parsley, chopped red or green pepper, potato balls, olives, hard-cooked eggs, capers, ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 92. | |
| The Epicurean (1894) | Garnies au Persil Frit |
Drain some medium sized soft clams; immerse them in milk, drain them once more, then roll them in flour and fry. After being rolled in the flour, they may be dipped in ... From The Epicurean, 1894, page 418. | |
| Recipes for Sea Food (c. 1910s) | Garnish the |
dish with thin slices of lemon and very hot. It is nice for lunch or tea. Oyster Toast. — Select fifteen plump oysters; mince them, and season with mixed pepper and a ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 141. | |
| Recipes for Sea Food (c. 1910s) | Garnish the |
dish with Lobster Salad, No. 2. — Cut the lobster in half-inch cubes, mix with and in nests of crisp whole is the grated lobster coral and arrange the small lobster ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 159. | |
| Mrs. Hale's New Cook Book (1857) | Garnish with |
fiied forcemeat, and or celery sauce; for which, see Sauces. Or:—Fill the body with oysters, and let it boil by steam without any water. When sufficiently done, take it ... From Mrs. Hale's New Cook Book, 1857, page 202. | |
| Common Sense in the Household (1871) | Garnish with |
curled parsley and circular slices of liard-boiled yolks—leaving out the whites of the eggs. After serving boiled salmon with cream-sauce, you will never be quite ... From Common Sense in the Household, 1871, page 56. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Garnish with parsley.—Annabel Lee |
Salmon on Toast Make a cup of drawn butter sauce by melting one tablespoon of butter, and stirring into it an even tablespoon of flour. When this is quite smooth, add ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 136. | |
| The International Cook Book (1906) | Gateau de Plomb |
1070. COQUILLES OF EGGS AND OYSTERS Cut six hard-boiled eggs into eight even pieces each. Plunge twelve large very fresh-opened oysters into a pint of boiling water for ... From The International Cook Book, 1906, page 328. | |
| The International Cook Book (1906) | Gateau, Charles |
1148. SARDINES FOR HORS D'OEUVRE Carefully open a box French sardines with about twelve in the box. Place six nice white leaves well-cleaned lettuce on a side dish, then ... From The International Cook Book, 1906, page 349. | |
| The International Cook Book (1906) | Gateaux Religieuses |
835. OYSTERS, CASINO Open twenty-four large fresh oysters, completely detach and keep in the deep shells with their own liquor. Finely chop six sound shallots with one ... From The International Cook Book, 1906, page 258. | |
| Mrs. Beeton's Book of Household Management (1861) | General Directions for Preparing Fish |
In Preparing Fish of any kind, the first point to be attended to is to see that it is perfectly clean. It is a common error to wash it too much, as by doing so the ... From Mrs. Beeton's Book of Household Management, 1861, page 346. | |
| The Picayune Creole Cook Book (1901) | General Rules for Baking Fish |
Clean the fish, cutting off the fins, Make the letter “‘S” on the sides. Rub well inside and out with pepper and salt. Butter a stewpan and put in one large chopped ... From The Picayune Creole Cook Book, 1901, page 50. | |
| The Picayune Creole Cook Book (1901) | General Rules for Broiling Fish |
Always use the double broiler, made of wire, ‘as this allows the cook to turn the fish from side to side without disturbing the body during the Process of broiling, and ... From The Picayune Creole Cook Book, 1901, page 50. | |
| The Picayune Creole Cook Book (1901) | General Rules for Frying Fish |
Certain of the fish of the Mexican Gulf are always best when fried. Of these are the toothsome Croakers, the delicate Sacalait and Patassas, and also the Speckled Trout ... From The Picayune Creole Cook Book, 1901, page 51. | |
| The Picayune Creole Cook Book (1901) | General Rules for Stewing Fish |
Clean the fish well, slice and pour over it one cup of ‘good, boiling vinegar. Make a roux by putting one tahlespoonful of lard into the stewpan, and when hot add ... From The Picayune Creole Cook Book, 1901, page 51. | |
| Housekeeping in Old Virginia (1879) | German Fish Stew |
Put the fish in a kettle to boil. Stew together in a saucepan one onion chopped fine and a wine-glass of sweet oil; when well done, pour them in with the fish. Then mix ... From Housekeeping in Old Virginia, 1879, page 115. | |
| The International Cook Book (1906) | Gnocchis, Italienne |
Madeleine with Almonds ( 1400) 2815. CROUTE OF OYSTERS, FIN DE SIECLE Cut covers from six long-shaped rolls (fluttes), scoop out soft part, lightly butter interiors, ... From The International Cook Book, 1906, page 887. | |
| La Cuisine Creole (1885) | Gombo with Crabs, or Shrimp |
To a pound of beef add half a pound knuckle of ham; chop up both in inch pieces and fry them brown in two tablespoonfuls of boiling lard; add to them four large crabs ... From La Cuisine Creole, 1885, page 27. | |
| The Cook's Own Book (1832) | Grate a |
loaf of,-tal'- In. -ad. Butteradeep dish well, and i "\' r the sides and bottom with bread 1'ut in half the oysters with a litand nl small bits of butter strewed over ... From The Cook's Own Book, 1832, page 175. | |
| The New England Cook Book, or Young Housekeeper's Guide (1836) | Gravies and Sauces |
put on (o the If the butter is to be eaten on fish, cut up several boiled eggs into it. A curry powder sprinkled in it, will convert it into curry sauce. 38. Burnt ... From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 34. | |
| Manual for Army Cooks (1896) | Gravy for Baked Fish |
After the fish is taken from the pan put the pan on the fire, and stir into it gradually two tablespoonfuls of blended brown flour. Boil up once, season with pepper and ... From Manual for Army Cooks, 1896, page 80. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Grease a |
tin if you have one, place it in the bottom of a bakingpan, put the fish on it, dredge thickly with and flour; cover the bottom of the pan with boiling water and put ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 60. | |
| Bohemian-American Cook Book (1915) | Grease a |
roasting pan with butter, place in it slices of onion, then the fish, dotting of butter and to a golden brown. Before it is done, you may sprinkle it with finely minced ... From Bohemian-American Cook Book, 1915, page 121. | |
| The Appledore Cook Book (1872) | Grease the gridiron with a |
little butter, place the halibut upon it, sprinkle a salt over it, and place over clear Coals. Cook one sideten minutes, then turn and, cook upon the other side ten ... From The Appledore Cook Book, 1872, page 29. | |
| The Picayune Creole Cook Book (1901) | Green Trout and Speckled. Trout are |
great favorites in the New Orleans cuisines.. Trout is especially recommended as a breakfast dish. It may be broiled or boiled. Tenderloin Trout cut into filets, or ... From The Picayune Creole Cook Book, 1901, page 60. | |
| The International Cook Book (1906) | Green-Gage Tartlets |
Open twelve large, fresh clams and place them in a saucepan with their own liquor, adding half pint cold water, and boil for five minutes. Drain well, chop them up very ... From The International Cook Book, 1906, page 175. | |
| The Cook's Own Book (1832) | Gy's Way |
Take two pounds of fine silver eels: the l>est are those that are more than a half-crown in circumference, quite fresh, full of life, and " as brisk AS an eel:" wash ... From The Cook's Own Book, 1832, page 114. | |
| The Virginia House-Wife (1824) | H Oyster Catsup |
Get fine fresh oysters, wash them in their own liquor, put them in a marble mortar with salt, pounded mace, and cayenne pepper, in the proportions of one ounce salt, two ... From The Virginia House-Wife, 1824, page 130. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Haddock |
Cut into square pieces a haddock, lay them into a saucepan with a little salt, red pepper, a little mace, and some small pieces of butter; dredge in a little flour or ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 40. | |
| Mrs. Hale's New Cook Book (1857) | Haddock |
To boil Haddock.—They are in season from June till January, and their condition may be tested in the same manner as Cod; but they should be immediately gutted, much ... From Mrs. Hale's New Cook Book, 1857, page 78. | |
| The International Cook Book (1906) | Haddock, Meuniere |
Mutton Kidneys Saute, Madeira Sauce (452) Potatoes, Maitre d'Hotel (312) 1181. SHIRRED EGGS WITH SWEET CORN Open a pint can sweet corn, place half the quantity in a ... From The International Cook Book, 1906, page 359. | |
| The Cook's Own Book (1832) | Hai.i.s for Fish |
7* OR th* llesh and soft pails of a middling pi/.ed lobster, half an anchovy, a laii;e piece oflniiled of a hard ej;g, a and two of bread-crumbs, one spoonful of oyster ... From The Cook's Own Book, 1832, page 123. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Halibut |
Select a choice piece of this large and delicatelooking fish, and, after carefully washing and drying with a towel, cut it into thick fillets, remove the bone with a ... From Mrs. Porter's New Southern Cookery Book, 1871, page 56. | |
| Housekeeping in Old Virginia (1879) | Halibut |
Boil one pound halibut, then chop it very fine and add eight eggs well beaten; pepper and salt to taste, then one cup butter. Put it in a stewpan and cook until the eggs ... From Housekeeping in Old Virginia, 1879, page 106. | |
| Housekeeping in Old Virginia (1879) | Halibut |
Halibut should be cut in slices of four pounds each. If to FISH CHOWDER CAT-FISH CHOWDER OR HOGFISH. 99 be boiled, cover with salt water, and skim often; drain off and ... From Housekeeping in Old Virginia, 1879, page 106. | |
| The Boston Cooking-School Cook Book (1896) | Halibut au Lit |
Wipe two slices chicken halibut, each weighing threefourths pound. Cut one piece in eight fillets, sprinkle with salt and lemon juice, roll and fasten with small wooden ... From The Boston Cooking-School Cook Book, 1896, page 218. | |
| The White House Cook Book (1887) | Halibut Boiled |
THE cut next to the tail-piece is the best to boil. Rub a little salt over it, soak it for fifteen minutes in vinegar and cold water, then wash it s and scrape it until ... From The White House Cook Book, 1887, page 73. | |
| The White House Cook Book (1887) | Halibut Broiled |
BROIL the same as other fish, upon a buttered gridiron, over a clear fire, first seasoning with salt and pepper, placed on a hot dish when done, buttered well and covered closely. From The White House Cook Book, 1887, page 74. | |
| Directions for Cookery, in Its Various Branches (1837) | Halibut Cutlets |
Cut your halibut into steaks or cutlets about an inch thick. Wipe them with a dry cloth, and season them with salt and cayenne Have ready a pan of yolk of egg well ... From Directions for Cookery, in Its Various Branches, 1837, page 49. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Halibut Cutlets |
Y> tablespoon shallot, finely 2 tablespoons red pepper, Y cup flour % teaspoon paprika % cup cream iyi cups cold flaked cooked halibut Cook shallot, pepper, and butter ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 240. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Halibut in Cucumbers |
Cook the halibut till tender, in court bouillon—to two quarts of water add a few slices each of carrot, onion and celery; two or three cloves and pepper¬ corns; a bit ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 134. | |
| The White House Cook Book (1887) | Halibut on Toast |
PUT into boiling salted water one pound of fresh halibut; cook slowly for fifteen minutes, or until done; remove from the water and chop it fine; then add half a cup of ... From The White House Cook Book, 1887, page 309. | |
| Housekeeping in Old Virginia (1879) | Halibut Qo |
^' 3d ^^ Partridges, to broil...•.••• • \Yi " and pheasants, to cook 1 1 ^ Pigeon, to broil JJ'^ It pie ^^" "■ to stew lip Rabbit, barbecue jO J '' roast ]-]^ " stewed ... From Housekeeping in Old Virginia, 1879, page 525. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Halibut Rarebit |
Marinate a cup of cooked halibut, flaked, with one tablespoonful of olive oil, a few drops of onion juice, one tablespoonful of lemon juice, one-fourth a teaspoonful of ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 260. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Halibut Salad |
Chop very fine one pound of cooked halibut, season with a few drops of onion juice, two teaspoons of lemon juice, onehalf teaspoon of paprika, one and onehalf teaspoons ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 264. | |
| Recipes for Sea Food (c. 1910s) | Halibut Salad with Cucumber Spirals. — Halibut |
is an appetizing, warm weather for luncheon or Sunday night's supper. Steam a slice of halibut three inches thick. Its is improved if a soup bunch is thrown into the ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 98. | |
| Two Hundred and Seventy-Five War-Time Recipes (1918) | Halibut Steak with Tomato |
2 lbs. halibut cut in thick slice 4 tomatoes — fresh or canned 1 tbsp chopped onion 1 c tomato liquor, or water Remove bone and skin from Place in greased baking dish, ... From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 30. | |
| Common Sense in the Household (1871) | Halibut Steak. *^ |
Wash and wipe the steaks dry. Beat up two or three eggs, and roll out some Boston or other brittle upon the kneading-board until they are fine as dust. Dip each steak ... From Common Sense in the Household, 1871, page 55. | |
| The Boston Cooking-School Cook Book (1896) | Halibut Timbales I |
1 lb. halibut Few grains cayenne 1^ cup thick cream 1}4 teaspoons lemon juice ^ teaspoon salt Whites 3 eggs Cook halibut in boiling salted water, drain, and rub through ... From The Boston Cooking-School Cook Book, 1896, page 430. | |
| The Boston Cooking-School Cook Book (1896) | Halibut Timbales II |
1 lb. halibut ^ teaspoon pepper ^ cup milk Few grains cayenne Yolk 1 egg % teaspoon corn-starch 1^ teaspoons salt y^ cup thick cream Force fish through a meat chopper, ... From The Boston Cooking-School Cook Book, 1896, page 430. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Halibut with Anchovy Sauce |
Four tablespoons of butter, four table¬ spoons of flour, one-eighth teaspoon of pepper, one-half teaspoon of salt, two hard-boiled eggs chopped, two cups of cream, two ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 142. | |
| Bohemian-American Cook Book (1915) | Halve and |
bone the herrings, roll each and fasten each roll with a toothpick. Cream the milt, add wine vinegar (a spoonful at a time, creaming you enough sauce to cover the ... From Bohemian-American Cook Book, 1915, page 132. | |
| Recipes for Sea Food (c. 1910s) | Have a |
tuft of parsley on a hot folded napkin; range the oysters quickly and serve instantly. It is better not to begin frying until they are wanted than to delay serving. ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 128. | |
| The New England Cook Book (1905) | he House Wipes Librar Y |
from the pork, a layer of potatoes, clams, onions, a little pepper and salt; another layer of chopped pork, potatoes, etc., until all are in. Pour over all the juice of ... From The New England Cook Book, 1905, page 74. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Heat the |
butter in a small frying-pan, and add the the until smooth and and the Cook two to and rub through a to keep back the seeds. This sauce is nice for fish, meat and ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 233. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Herring Sayan |
Soak over night three Holland herrings cut in very small pieces; cook and peel eight medium potatoes and when cold chop with two small cooked red beets, two onions, a ... From Buckeye Cookery and Practical Housekeeping, 1877, page 259. | |
| The Cook's Own Book (1832) | Herrings, &c. Picki.kd |
Cut tlie fish into proper pieces; do not take oil the scales make a brine strong enough to lirar an egg, in which boil the fish; lie in only just liquor enough to cmer ... From The Cook's Own Book, 1832, page 226. | |
| Housekeeping in Old Virginia (1879) | Hh Stew Oysters |
Put into tlie kettle one pint liquor, one-half pound butter, and pepper. Let it boil, then put in the oysters, after draining them in a colander. They will be done as ... From Housekeeping in Old Virginia, 1879, page 94. | |
| Mrs. Hale's New Cook Book (1857) | Hod-fish..—Butter |
a pan, lay the in it 8 bundle of sweet herbs, an onion stiy^k with 0 cloves, a spotiii fill of black and white pepper, salt, and a quart of water; floui the fish, stick ... From Mrs. Hale's New Cook Book, 1857, page 70. | |
| The Southern Cookbook (1912) | Hog's Lard |
Should be carefully melted in a jar, put into a kettle of water, and boiled and run bladders been extremely cleaned, the smaller they are the the lard keeps; as after ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 167. | |
| The Boston Cooking-School Cook Book (1896) | Hollenden Halibut |
Arrange six thin slices fat salt pork two and one-half inches square in a dripping-pan. Cover with one small onion, thinly sliced, and add a bit of bay leaf. Wipe a ... From The Boston Cooking-School Cook Book, 1896, page 211. | |
| Mrs. Beeton's Book of Household Management (1861) | Homard, a la Supreme |
Ingredients. — i small lobster, 2 whitings, i gill of cream, 2 ozs. of butter, 2 ozs. of flour, i gill of fish stock made from bones of the whitings, 4 eggs, salt, ... From Mrs. Beeton's Book of Household Management, 1861, page 398. | |
| Mrs. Beeton's Book of Household Management (1861) | Homard, Chaude |
Ingredients. — i lobster, i oz. of butter, 2 ozs. of flour, £ of a pint of milk, £ of a pint of cream, the yolks of 2 eggs, salt and pepper, cayenne. Method. — Melt the ... From Mrs. Beeton's Book of Household Management, 1861, page 398. | |
| The Epicurean (1894) | Hot Butters |
(565). BLACK BUTTER (Beurre Noir). This butter is used for eggs, brains or fish. Put four ounces of butter in an omelet pan over a slow fire, and when it falls after ... From The Epicurean, 1894, page 336. | |
| Directions for Cookery, in Its Various Branches (1837) | Hot Crabs |
Having boiled the crabs, extract all the meat from the shell, cut it fine, and season it to your taste with nutmeg, salt, and cayenne Add a bit of butter, some crumbs, ... From Directions for Cookery, in Its Various Branches, 1837, page 67. | |
| The New England Cook Book (1905) | Housewife's Libkary |
Slices of lemon for boiled fowl, turkey, and fish, and fot roast veal and calf's head. Carrot in slices for boiled beef, hot or They ma^ be cut into ornamental forms if ... From The New England Cook Book, 1905, page 360. | |
| Gulf City Cook Book (1878) | How Salt Fish Should Be Freshened |
Mackerel, or any other salt fish, should be soaked in fresh water, with the flesh side down, as the salt falls to the bottom. If the skin is down, the fish comes out ... From Gulf City Cook Book, 1878, page 26. | |
| Mrs. Porter's New Southern Cookery Book (1871) | How TO Dress Eish |
Fish are dressed in a variety of ways, according to are broiled, baked, stewed and fried, but the most common methods are broiling and frying—broiling when required to ... From Mrs. Porter's New Southern Cookery Book, 1871, page 55. | |
| The Oyster Epicure (1883) | How to Serve It |
3. How to Serve It. ‘© On the deep.” American und French Fashion. It has become quite fashionable to serve raw oysters as one of the preliminaries to a dinner-party; ... From The Oyster Epicure, 1883, page 19. | |
| The Oyster Epicure (1883) | How to Serve It |
iz juice of the onion; then take it out, add the juice ofa lemon, a pinch of cayenne pepper, a little salt, and enough vinegar to make it about as thick as prepared ... From The Oyster Epicure, 1883, page 23. | |
| Mrs. Beeton's Book of Household Management (1861) | Huitres a la Marguerite |
Ingredients.— i dozen large oysters, i a stick of celery (white part ly), 1} ozs. of butter, i glass of sherry, i teaspoon ful of cornflour, large picked shrimps, a ... From Mrs. Beeton's Book of Household Management, 1861, page 413. | |
| The Picayune Creole Cook Book (1901) | Huttres @ la Vapeur |
This is a favorite way of eating oysters in New Orleans. Have ready a pot of boiling water. Drain the oysters in their shells and put them in estes a shallow tin pan, ... From The Picayune Creole Cook Book, 1901, page 72. | |
| The Picayune Creole Cook Book (1901) | Huttres en Fricasste |
4 Dozen Large Oysters. spoonful of Butter. 1 Pint of Oyster Liquor. 1 Pint of Rich Cream or Milk. Take about four dozen large oysters, drain in a colander. Mix one ... From The Picayune Creole Cook Book, 1901, page 70. | |
| The Virginia House-Wife (1824) | I Fish Sauce to Keep a Year |
i Chop twenty-four anchovies, bones and all, iit ten shallots, a handful of scraped horse radish, four blades of mace, one quart of white wine, one pint of anchovy ... From The Virginia House-Wife, 1824, page 124. | |
| The Cook's Own Book (1832) | I'onnd |
tinmeal of n laige lolistcr two of butter, and season grated nutmeg, salt, and white pepper; add a little grated bread, lieat up two eggs, reserve |>art to tlie meat, ... From The Cook's Own Book, 1832, page 157. | |
| Common Sense in the Household (1871) | Iceckeam and Othek |
- be frozen in like manner. Do not spare salt, and be suro your ice is finely cracked, and after the second beating do not let the air again into the freezer. If yon ... From Common Sense in the Household, 1871, page 447. | |
| Manual for Army Cooks (1896) | Ie Ii |
·;~I,, - - -9= l i-/t No. 1, Army; size, 18 by 24 inches; weight, 100 pounds. The Barney Steam Cooker and Sterilizer operates under the principle of a complete ... From Manual for Army Cooks, 1896, page 222. | |
| The Appledore Cook Book (1872) | If the |
fish sticks to the gridiron, loosen it gently with a knife. Have some butter warm, but not melted, with which to it. Shake on a little pepper and salt and send to the table. From The Appledore Cook Book, 1872, page 24. | |
| Presbyterian Cook Book (1873) | If the |
pan containing the butter be set on coals, it will oil the butter and spoil it. A great variety of sauces, which are excellent to eat with fish, poultry or boiled meats, ... From Presbyterian Cook Book, 1873, page 42. | |
| The Cook's Own Book (1832) | If-sh |
cut the body, the four legs and head must be stewed in the following Lay of ham on the lx>ttom of a large stewpan, and over the ham two or three knuckles of veal, then ... From The Cook's Own Book, 1832, page 274. | |
| The Virginia House-Wife (1824) | Ii to Fry Perch |
bi Clean the fish nicely, but do not take out the roes, dry them on a c oth, sprinkle some | salt, and dredge them with flour, lay them i separately on a board, when one ... From The Virginia House-Wife, 1824, page 88. | |
| Mary Elizabeth's War Time Recipes (1918) | III Meartess Recipes |
Vegetable stew with dumplings -. 85 Broiled mackerel with white grapes +. 87 Finnan haddie—cucumbers and potatoes 88 Fried oysters (cooked in the oven) —tartar sauce. + ... From Mary Elizabeth's War Time Recipes, 1918, page 14. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Imperial Fish Timbales |
1 cup cooked fish 1 teaspoon parsley; add flour, milk, seasonings and parsley; Add fish, boil two minutes, egg yolks. From Lowney's Cook Book, Illustrated in Colors, 1907, page 158. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Imperial Scallop |
One cup of chopped ham, one and onehalf cups of cream sauce, three hardboiled eggs, one-half cup of fresh bread crumbs, with a large teaspoon of melted butter. Stir the ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 206. | |
| Jewish Cookery Book, on Principles of Economy (1871) | In Accordance with the Rules of the Jewish Religion |
Page 5, line 14, for ‘fan hour’”’ read ‘‘a half-hour.” Page 8, line 3, for ‘‘the house must be thoroughly cleaned” read ‘‘the house must be found clean. Page 18, line ... From Jewish Cookery Book, on Principles of Economy, 1871, page 5. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | In Butter |
Clean the crabs same as above. Dust them with salt, pepper and Put tablespoon fuls of butter into a frying-pan, and when hot throw in the crabs; when brown on one side, ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 74. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | In the centre of a |
flat serving-dish arrange a mound of endive. Peel tomatoes, divide into sections or cut in slices, and arrange these around the endive. Shell cold, hard-boiled eggs; cut ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 105. | |
| The Jewish Manual (1846) | In the Dutch Fashion |
Take three or four parsley roots, cut them into pieces, slice several onions and boil in a pint of water till tender, season with lemon Juice, vinegar, saffron, pepper, ... From The Jewish Manual, 1846, page 69. | |
| Recipes for Sea Food (c. 1910s) | Inexpensive Supper |
Dish. — Take one pint clams, remove the black, chop clams into baking put peppered and salted, bottom of Cream four large potatoes and lay in on top of clams. From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 147. | |
| Mrs. Beeton's Book of Household Management (1861) | Ingredients. — Bloaters |
Method. — Break off the head, split the back, remove the roe, and take out the backbone. Place the fish, inside down, on a gridiron, cook until they are nicely browned, ... From Mrs. Beeton's Book of Household Management, 1861, page 353. | |
| Mrs. Beeton's Book of Household Management (1861) | Introduction to Cookery in |
Carbonates and Salts include chloride of sodium, or common salt, as well as potash, phosphates of lime, and iron. Common salt is a necessary food, but the fact is that ... From Mrs. Beeton's Book of Household Management, 1861, page 153. | |
| The Kansas Home Cook-Book (1874) | Investment Combined |
in a policu half as much more boiled potatoes as mix the potatoes and fish together; moisten with milk, and make into balls the size of an egg, flatten, drop into hot ... From The Kansas Home Cook-Book, 1874, page 54. | |
| Mrs. Beeton's Book of Household Management (1861) | Ipes Poh < Nokinv, Fish |
532.— LOBSTER CURRY. (/•>.— Homard au Kari.) Ingredients, i lobster (or tinned lobster of a reliable j of a pint <>t ii*h stock and milk jnixed, or all mill !. i ... From Mrs. Beeton's Book of Household Management, 1861, page 401. | |
| Manual for Army Cooks (1896) | Isalon, Danish Mode |
Peel a dozen medium-sized potatoes; put them in a pan with a little dripping and bake them. When done, arrange a pound of salmon (previously warmed in the tin) in the ... From Manual for Army Cooks, 1896, page 277. | |
| The Epicurean (1894) | Itass, black, a la Xarragausett HI |
— black, aiguillettes, with oyster crabs. 427 — black, with sweet peppers 427 — red; water fish 428 — sea, a la Villeroi 428 — sea, with almond butter 428 — striped, 11 ... From The Epicurean, 1894, page 900. | |
| The Cook's Own Book (1832) | Ix-iiig |
but not beyond what is absolutely neces>arv for cleaning, as by perpetual watering, the flavour is diminished. is to be boiled, some salt, and a little vinegar be put ... From The Cook's Own Book, 1832, page 119. | |
| The Cook's Own Book (1832) | Ix-tter |
fur and fur a day. is "!':en a muddy smell and ta.-ie attached to iVesh-water li.-h, which may Ixj got rid of I iy soaking it, it has been in strong and water; or, if ... From The Cook's Own Book, 1832, page 119. | |
| The Cook's Own Book (1832) | Ixiiled, or |
in fillets. cut in piece?, crossways, about the size of a cinch, make a \eiy pretty garnish for stewed fish ami Ixiiled Set the fryins-jxin over a sharp and clear wati-h ... From The Cook's Own Book, 1832, page 245. | |
| The Cook's Own Book (1832) | Iystku Attelets |
Cut into small pieces a sweetbread and a slice or two of bacon, U-ard some large oysters, and season all liighlv with shallot, a tin me, [vp[-r and salt. fasten wire ... From The Cook's Own Book, 1832, page 175. | |
| Presbyterian Cook Book (1873) | J. A. McMahon |
Take the rem'ains of any fish which has been served the preceding day; remove all the bones, and pound in a mortar; add bread crumbs and mashed potatoes in equal ... From Presbyterian Cook Book, 1873, page 21. | |
| The Kansas Home Cook-Book (1874) | J. Badders |
One can of requires one of grated cracker and one half pound of butter. In earthen dish put one layer of oysters, then sprinkle with pepper, here and there adding a ... From The Kansas Home Cook-Book, 1874, page 59. | |
| Presbyterian Cook Book (1873) | J. H. Pierce |
Eub till smooth the yolks of five hard boiled eggs; add five tablespoonsful of rich, sour cream, thick enough to heap upon the spoon; season with salt, pepper, plenty of ... From Presbyterian Cook Book, 1873, page 59. | |
| The Boston Cooking-School Cook Book (1896) | Jack's Oyster Ragout |
Parboil fresh honeycomb tripe, and cut in three-fourths inch pieces; there should be one cup. Add. an equal quantity of small boiled onions, and twice the quantity of ... From The Boston Cooking-School Cook Book, 1896, page 645. | |
| Mrs. Owen's Illinois Cook Book (1871) | JEgg Sauce for Salt Fish |
Four eggs, half a pint of melted butter; when liked, a very little lemon juice. Boil the eggs hard, which will be in about twenty minutes, and put them into cold water ... From Mrs. Owen's Illinois Cook Book, 1871, page 51. | |
| The Cook's Own Book (1832) | Jeixy, Ox-heel |
Slit them in two. and take away the fat the claws. The proportion of water heel is aljout a quart: let it simmer gently for eight hours (keeping it clean skimmed); it ... From The Cook's Own Book, 1832, page 149. | |
| War Economy in Food (1917) | Jellied Fish |
IV2 cups cold flaked 2 tablespoons chopped capers. 1 tablei^poon granulated gelatin. 2 tablespoons cold water. 1 cup boiling water. 2 tablespoons lemon juice. From War Economy in Food, 1917, page 26. | |
| Two Hundred and Seventy-Five War-Time Recipes (1918) | Jellied Fish |
M c cold water 2 tbsp lemon juice 1 ^ c flaked cooked fish 2 tbsp chopped peppers Spk paprika 3 hard boiled eggs H tsp salt Place sliced eggs in bottom of mold. Prepare ... From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 30. | |
| The Southern Cookbook (1912) | Jelly to Cover Cold Fish |
Clean a maid: put it with three quarts of water, an ounce and a half of isinglass, a bit of mace, lemon-peel, white pepper, a stick of horseradish, and a little ham or ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 124. | |
| Camp Cookery (1910) | JJp De Graff |
can be in wet basswood leaves, or leaves, buttering. For another method of steaming, see page Fish, Boiled.—None but fish of good size should be boiled. If the fish is ... From Camp Cookery, 1910, page 104. | |
| Housekeeping in Old Virginia (1879) | JPickled Oysters |
Take two hundred oysters of largest size, rinse them in their own liquor and put them in a stew-pan. Strain the liquor to them, let them come to a boil, and no more. ... From Housekeeping in Old Virginia, 1879, page 99. | |
| The Cook's Own Book (1832) | Kf.i.s Stfaved |
(2) Cut tin pieei--, season well two pounds and a half u ith salt and Mack |x-|>|>er, put an ounce of batter into a stewpan with a large handful timr sa^ re leaves, half ... From The Cook's Own Book, 1832, page 115. | |
| The Cook's Own Book (1832) | kf.s, Little |
T a pound of flour !il a [xiuiul of luni]) tine, the ]>eel of two lemons chopped Miiall, and ounces of butter; mix oughly; let it stand sometime before tlie fire, then ... From The Cook's Own Book, 1832, page 83. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Kidneys with Oysters |
Remove skin from four lambs' kidneys. Cut in two lengthwise. Cook two tablespoons chopped onion, one shallot finely chopped, four tablespoons butter, one fourth teaspoon ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 167. | |
| The Epicurean (1894) | Kitchen Utensils |
Fig. 123. The salamander and oven liithertofove used in Ititchens to glaze or brown dishes presented difficulties on account of the attention and watchful care it ... From The Epicurean, 1894, page 241. | |
| The Epicurean (1894) | Kitchen Utensils |
calf's heads?, sheep's trotters, croquette preparations of all kinds, etc.; each compartment should be entirely separate from one another, having a special one for fish, ... From The Epicurean, 1894, page 253. | |
| Recipes for Sea Food (c. 1910s) | Kitchen Utensils |
Attention to details is very necessary. Sand or bath brick is excellent for cleaning wooden articles, floors, tables, etc. If you use limestone water an oyster in the ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 64. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Kornlet Oysters |
To one cup of kornlet add two well-beaten eggs, two tablespoonfuls of flour, a scant half teaspoonful of salt and a dash of paprica. Drop, by spoonfuls, into a hot, ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 279. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Kornlet Oysters, No |
To one can of kornlet add a teaspoonful of soda, two well-beaten eggs, salt and pepper, and enough fine cracker crumbs to hold the mixture together. Drop from a spoon and cook as above. From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 279. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Kromeskies of Oysters |
i cup of the white meat of 3 chopped mushrooms i tablespoonful of butter ^ pound of bacon ^ cup of cream i tablespoonful of parsley 12 drops of onion Put the oysters on ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 87. | |
| Bohemian-American Cook Book (1915) | L'upice |
s vsticemi. the cleaned cut open along the backbone, skin, bone, and cut the flesh in small thin pieces, salt and simmer in hot butter. pour the butter off, arrange the ... From Bohemian-American Cook Book, 1915, page 128. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | La Flamande |
Take a halibut steak an inch and a half thick, wash and it dry. Butter the bottom of a roasting pan, sprinkle it with chopped onion, salt and pepper; put the fish on top ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 59. | |
| Mrs. Beeton's Book of Household Management (1861) | Laitance de Cabillaud |
Ingredients,-^ a lb. of smoked cod's roe, 8 oval-shaped croutes of fried bread, i oz. of butter, ^ a teaspoonful of finely-chopped chives or shallot, £ a teaspoonful of ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Fifty-Two Sunday Dinners (1913) | Lake Trout Baked in Paper Bag |
Clean a four-pound lake trout. Sprinkle inside with salt and pepper. Fill with stuffing (recipe next page); sew. Spread with soft butter, sprinkle with salt and pepper. ... From Fifty-Two Sunday Dinners, 1913, page 37. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Lamb Terrapin |
Mix two cups cold cooked lamb, cut in two hard-cooked eggs, chopped fine, two tablespoons olive oil. Let stand two minutes. Melt two tablespoons butter; add two ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 366. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Lamb Terrapin |
Take slices of the meat which have been left and cut into fine dice. Two cups of these dice will be required to feed a party of eight. Make a sauce in the chafing-dish, ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 208. | |
| Larkin Housewives' Cook Book (1915) | Larkin Canned Clams |
through a food-chopper. With the liquor mix one tablespoon of Larkin Flour diluted with a cold water, and add to clams. salt and pepper. Line a deep pie-plate with ... From Larkin Housewives' Cook Book, 1915, page 18. | |
| The Kansas Home Cook-Book (1874) | Last of |
all, pour in the oysters, and dish as soon as they reach the boiling point. Most persons prefer a cup of cream, or milk, in addition. From The Kansas Home Cook-Book, 1874, page 59. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Lav the |
fish on the strainer kettle, with its back downward; cover well with proportions of milk and water, adding a of Do not let it come to a too fast, and skim carefully; ... From Mrs. Porter's New Southern Cookery Book, 1871, page 62. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Lay the |
fish on with the sauce. Cover tliickly with bread crumbs, and cook twenty-five minutes in a rather quick oven. Then slip on a hot dish, and serve with tomato, Tartare or ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 120. | |
| Recipes for Sea Food (c. 1910s) | Lay the |
fish in very cold salt-and-water for two hours; dry; make deep gashes in both sides at right angles with the backbone, and rub into these, as well as coat it all over ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 94. | |
| Manual for Army Cooks (1896) | Lay the fish in a |
baking pan; rub it over with butter, lard, or beef dripping; dredge with flour, bread crumbs, or rolled cracker; spread on the upper side a few thin slices of raw onion ... From Manual for Army Cooks, 1896, page 74. | |
| The Cook's Own Book (1832) | Lemon and |
orange-|>eel must be pared very and little sugar. The after being weighed, should be laid into cold water, or washed in rose water, and if salt, be in waters. The yolks ... From The Cook's Own Book, 1832, page 77. | |
| The International Cook Book (1906) | Lemon Cakes |
575. SCRAMBLED EGGS, WITH CREAM Prepare the same amount of scrambled eggs exactly the same as per No. 193, but adding half gill cream in place of the milk just before ... From The International Cook Book, 1906, page 178. | |
| The Picayune Creole Cook Book (1901) | Lemon Cut in Quarters |
Have your dealer send a square block of ice of the size desired and make a hollow in the center of the block by placing a flat-iron on the top, scooping out with the ... From The Picayune Creole Cook Book, 1901, page 68. | |
| The Picayune Creole Cook Book (1901) | Lemon Sliced in Quarters |
Fish eggs are a great delicacy for dinner or breakfast table. The only eggs of fish that are used as an epicurean dish in New Orleans are the Roe of the Green Trout. ... From The Picayune Creole Cook Book, 1901, page 65. | |
| The Picayune Creole Cook Book (1901) | Lemon, Sliced or Cut in Quarters |
Allow six oysters to each person where the bivalve is used to begin the dinner or breakfast. Have the oys- * ters opened in their shell and remove one-half of the shell. ... From The Picayune Creole Cook Book, 1901, page 68. | |
| Boston School Kitchen Text-Book (1887) | Lesson Xix. — Oysters |
When seasoued with salt, pepper, and butter it is called Q. plain roa*st; if put on toast, a fancy roast. From Boston School Kitchen Text-Book, 1887, page 245. | |
| Boston School Kitchen Text-Book (1887) | Lesson Xviil — Fried Fish |
vary with the shape of the See time-table for page well drained and be served witli a rich sauce. Smelts, percli, trout, and other small pan fish may be fried whole. ... From Boston School Kitchen Text-Book, 1887, page 233. | |
| Mrs. Hale's New Cook Book (1857) | Let the |
(oysters simmer, but not boil, for a few minutes. Then beal tthe yolks of 3 or 4 eggs, according to the size of the pie, and I 'Stir them in the oysters. Let it simmer a ... From Mrs. Hale's New Cook Book, 1857, page 97. | |
| The Appledore Cook Book (1872) | Let the |
water come to a boil, then thicken with half a cup which has been mixed with cold water, season with pepper and salt. Add the clams and a tablespoonful of butter; let it ... From The Appledore Cook Book, 1872, page 23. | |
| Gulf City Cook Book (1878) | Let the |
liquor, vinegar, and spices come to a boil, and when the oysters are cold pour it over them. These are for immediate use. If wanted to keep some time, allow the to boil, ... From Gulf City Cook Book, 1878, page 36. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Lift the |
at both sides and remove the spongy substance found on the back. Then pull off the ‘‘apron,” which will be found on the under side, and to which is attached a substance ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 133. | |
| Gulf City Cook Book (1878) | Line the |
dish with puff-paste; have the same quantity of oysters as of sweet-breads; lay the oysters in first; cover with sweet-breads, and fill the dish with gravy put on the ... From Gulf City Cook Book, 1878, page 53. | |
| Manual for Army Cooks (1896) | Little Pigs in Blankets |
Season large oysters with salt and pepper. Cut fat bacon in very thin slices, wrap an oyster in each slice, and skewer (toothpicks are the best things). Heat a frying ... From Manual for Army Cooks, 1896, page 79. | |
| The Boston Cooking-School Cook Book (1896) | Live Lobster en Brochette |
Split a live lobster, remove meat from tail and large claws, cut in pieces, and arrange on skewers, alternating pieces with small slices of bacon. Fry in deep fat and ... From The Boston Cooking-School Cook Book, 1896, page 238. | |
| The Cook's Own Book (1832) | Liver, for Fish |
liver of the fish, and pound it with a little it into some broth, or some of the liquor the fish was boiled in, or melted butter, parsley, and a few grains of cayenne, a ... From The Cook's Own Book, 1832, page 232. | |
| The Cook's Own Book (1832) | Lkmons, Sirup of |
Put a pint of to a and of lump it by a; it till the surface clear; add an ounce of thin-rut lemon-]>eel; let them simmer (very gently) together for a feu minutes, and ... From The Cook's Own Book, 1832, page 156. | |
| The Virginia House-Wife (1824) | Lo Dress Cod Sounds |
Steep your sounds as you do the salt cod, and boil them ina large quantity of milk and water; when they are very tender and white, take them up, and drain the water out ... From The Virginia House-Wife, 1824, page 91. | |
| Bohemian-American Cook Book (1915) | Lobster |
II u mra. Tie the claws together, place the lobster in boiling salted water and boil fifteen minutes to the pound.' If boiled too long, the meat will be tough. halve and ... From Bohemian-American Cook Book, 1915, page 140. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Lobster a |
la Bordelaise. 2 cl«»»ts of garlic, chopped. Meat of 2 lobsters. 1 slic»d carrot. i glass of brandy. 2 tablk.spoonfuls of butter. 2 glasses of white wine (half Chopped ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 244. | |
| The New England Cook Book (1905) | Lobster a |
la Somerset. — Melt one-quarter cup add one tablespoonful flour, one-half teaspoonful a few grains' cayenne; pour on gradually one cup thin cream, add meat from a ... From The New England Cook Book, 1905, page 313. | |
| Rumford Complete Cook Book (1908) | Lobster a |
la Newburg 2 pounds lobster. Orating of nutmeg. K cup thin cream. lA teaspoon salt. Few grains cayenne. 1 tablespoon sherry. Remove the lobster meat from the shell and ... From Rumford Complete Cook Book, 1908, page 214. | |
| Recipes for Sea Food (c. 1910s) | Lobster a |
la Newburg, No. 2. — Take two pounds of boiled lobster and pick all the meat out of the Cut the in medium-sized pieces and in a deep saucepan, pint of Madeira and a ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 157. | |
| The White House Cook Book (1887) | Lobster a La Newburg |
TAKE one whole lobster, cut up in pieces about as large as a hickory nut. Put in the same pan with a piece of butter size of a walnut, season with salt and pepper to ... From The White House Cook Book, 1887, page 88. | |
| The Southern Cookbook (1912) | Lobster a la Newburg |
Four pounds of lobster, three boiled eggs, quarter pound of butter, one and one half tablespoonfuls of flour, one pint of cream, and wine according to taste. From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 14. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Lobster a la Poulette |
y^ a. cup of butter. i cup of cream. 1/^ a cup of flour. i cup of well-seasoned chicken stock. Dash of paprica. Juice of half a lemon. J^ a teaspoonful of white i pint ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 246. | |
| The Boston Cooking-School Cook Book (1896) | Lobster and Oyster Ragout |
1^ cup butter. Few grains cayenne 1^ cup flour Few drops onion juice. % cup oyster liquor 1 pint oysters parboiled ^ cup cream * ^ cup lobster dice ^ teaspoon salt 1}4 ... From The Boston Cooking-School Cook Book, 1896, page 236. | |
| The Boston Cooking-School Cook Book (1896) | Lobster Butter |
^ cup butter Lobster coral Clean, wipe, and force coral through a fine sieve. Put in a mortar with butter, and pound until well blended. This butter is used in Lobster ... From The Boston Cooking-School Cook Book, 1896, page 331. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Lobster Canapes |
Cut bread in one-fourth-inch slices; shape with doughnut cutter. Cream two tablespoons butter, add one cup finely chopped lobster meat, one teaspoon mustard, few drops ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 62. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Lobster Chops |
2 cups of boiled lobster i cup of cream or milk i tablespoonful of chopped ^ of a nutmeg Add all the seasoning to the Put the cream or milk on to boil, rub the butter ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 71. | |
| Chinese-Japanese Cook Book (1914) | Lobster Chow Main |
One pound of lobster meat; two eggs; one half pound of noodles; stalks of celery; one can of bamboo shoots; one onion; one quarter pound of mushrooms; one tablespoonful ... From Chinese-Japanese Cook Book, 1914, page 59. | |
| The Boston Cooking-School Cook Book (1896) | Lobster Cocktail |
Allow one-fourth cup lobster meat, cut in pieces, for each cocktail, and season with two tablespoons, each, tomato catsup and Sherry wine, one tablespoon lemon juice, ... From The Boston Cooking-School Cook Book, 1896, page 232. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Lobster Cream |
Chop the meat of a two-pound lobster fine. Cook half a cup of stale bread crumbs in half a cup of milk for ten minutes. Add to this a fourth of a cup of cream, two ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 304. | |
| The Boston Cooking-School Cook Book (1896) | Lobster Cream I |
2 lb. lobster 2 teaspoons anchovy sauce % cup soft stale bread crumbs % teaspoon salt % cup milk Few grains cayenne 3^ cup cream Whites 3 eggs Remove lobster meat from ... From The Boston Cooking-School Cook Book, 1896, page 431. | |
| The Boston Cooking-School Cook Book (1896) | Lobster Cream II |
1 cup chopped lobster meat Few drops onion juice 1 tablespoon butter » 2 %%% yolks 1 tablespoon flour y^ cup milk 1 teaspoon salt V^ cup heavy cream % teaspoon paprika ... From The Boston Cooking-School Cook Book, 1896, page 431. | |
| Common Sense in the Household (1871) | Lobster Croquettes |
»|* To the meat of a well-boiled lobster, chopped fine, add pepper, salt, and powdered mace. Mix with this one-quarter as much bread-crumbs, well rubbed, as you have ... From Common Sense in the Household, 1871, page 71. | |
| The White House Cook Book (1887) | Lobster Croquettes |
TAKE any of the lobster remaining from table and pound it until the dark, light meat and coral are well mixed; put with it not quite as much fine bread crumbs; season ... From The White House Cook Book, 1887, page 87. | |
| The Boston Cooking-School Cook Book (1896) | Lobster Croquettes |
2 cups chopped lobster meat Few grains cayenne % teaspoon salt 1 teaspoon lemon )^ teaspoon mustard 1 cup Thick White Sauce Add seasonings to lobster, then add Thick ... From The Boston Cooking-School Cook Book, 1896, page 424. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Lobster Croquettes |
2 cups chopped lobster meat 1 tablespoon parsley J teaspoon nutmeg 2 hard-cooked egg yolks Mix ingredients in order given; shape in croquette or chop form; dip in ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 161. | |
| Rumford Complete Cook Book (1908) | Lobster Croquettes |
The meat of one good-sized lobster (boiled). A crating of nutmeg. Egg and bread crumbs. Mince the lobster meat as finely as possible, adding the coral if there is any. ... From Rumford Complete Cook Book, 1908, page 35. | |
| The New England Cook Book (1905) | Lobster Croquettes.—Chop the |
lobster very fine; mix with salt, bread-crumbs, and a moisten with cream and a piece of butter; shape with your hands; dip in ^g%, roll in bread-crumbs, fry in hot lard. ... From The New England Cook Book, 1905, page 139. | |
| Housekeeping in Old Virginia (1879) | Lobster Curry |
Put the meat of a large lobster into a stewpan with one blade of mace. 1 large cup of meat stock, or gravy. 1 tablespoonful corn starch, mixed smooth, with a little milk ... From Housekeeping in Old Virginia, 1879, page 103. | |
| Recipes for Sea Food (c. 1910s) | Lobster Curry. — Boil a medium-sized |
lobster, remove the meat, and cut it in small pieces. Make a sauce as follows of one of browned mixed the fire, and two small onions cut in very Let this cook a minute ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 155. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Lobster Cutlets |
A lobster weighing between two and a half and pounds, three table-spoonfuls of butter, half a cupful of stock or cream, one heaping table-spoonful of of cayenne, two a ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 132. | |
| The Boston Cooking-School Cook Book (1896) | Lobster Cutlets |
2 cups chopped lobster meat 1 teaspoon lemon juice % teaspoon salt Yolk 1 Qgg Few grains cayenne 1 teaspoon finely chopped Few gratings nutmeg parsley 1 cup Thick White ... From The Boston Cooking-School Cook Book, 1896, page 424. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Lobster Cutlets |
Two cups of lobster meat, two table¬ spoons of flour, one tablespoon of chopped parsley, three-fourths of a cup of cream or milk, one tablespoon of butter, two eggs ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 288. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Lobster Farci |
2 cups of boiled lobster Yolks of three hard-boiled eggs 2 tablespoon fuls of bread crumbs i even tablespoonful of flour lobster into small pieces. flour together and ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 70. | |
| The Boston Cooking-School Cook Book (1896) | Lobster Farci |
1 cup chopped lobster meat Slight gi-ating nutmeg Yolks 2 " hard-boiled " eggs >^ cup buttered crumbs }^ tablespoon chopped parsley Salt 1 cup White Sauce I Pepper To ... From The Boston Cooking-School Cook Book, 1896, page 235. | |
| The Cook's Own Book (1832) | Lobster Fricassee |
stalls, and die meat carefully, cut it and the red part, or coral, adding the spawn;.-lock, the it salt, put in the lob.-tcr and it tip; just Ix-fore serving, add a or ... From The Cook's Own Book, 1832, page 157. | |
| Dainty Desserts for Dainty People (c. 1910s) | Lobster in Aspic |
Remove meat from a two-pound boiled lobster, cut in pieces of uniform size, and dress with olive oil, vinegar and cayenne. Mold in aspic jelly mixture, and chill. Remove ... From Dainty Desserts for Dainty People, c. 1910s, page 36. | |
| Chinese-Japanese Cook Book (1914) | Lobster Omelette |
One teaspoonful of peanut oil; two eggs; one tablespoonful of cold water; one tablespoonful of chopped lobster meat; salt and pepper. Use small frying pan and put into ... From Chinese-Japanese Cook Book, 1914, page 31. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Lobster Patties |
One pint of lobster, cut; pint of white a speck one-eighth of a teaspoonful of Heat all together. Fill the shells and serve. From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 206. | |
| The White House Cook Book (1887) | Lobster Patties |
CUT some boiled lobster in small pieces; then take the small claws and the spawn, put them in a suitable dish, and jam them to a paste with a potato masher. Now add to ... From The White House Cook Book, 1887, page 88. | |
| The International Cook Book (1906) | Lobster Patties, Augusta |
Goulash, Hungarian (263) String Beans with Butter (1579) French Pancakes au Kummel (426) 1612. LOBSTER PATTIES, AUGUSTA 4 Prepare and keep hot six small patties (No. ... From The International Cook Book, 1906, page 491. | |
| The Cook's Own Book (1832) | Lobster Pie |
(1) Boil the lobsters, and cut the meat ofthe tail into four bits; take out the meat from the claws and bodies, it in a mortar, add the soft one lobster, and season with ... From The Cook's Own Book, 1832, page 158. | |
| Directions for Cookery, in Its Various Branches (1837) | Lobster Pie |
Put two middle-sized lobsters into boiling salt and water. When they arc half boiled, take the meat from the shell, cut it into very small pieces, and put it into a pie ... From Directions for Cookery, in Its Various Branches, 1837, page 66. | |
| The Southern Cookbook (1912) | Lobster Pie |
Boil two lobsters, or three small; take out the tails, cut them in two, take out the gut, cut each in four pieces, and lay them in a small dish. Then put in the meat of ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 30. | |
| Mrs. Owen's Illinois Cook Book (1871) | Lobster Rissoles |
Extract the meat of a boiled lobster, mince it as fine as possible; mix it with the coral pounded smooth, and some yolks of hard-boiled eggs, pounded also. From Mrs. Owen's Illinois Cook Book, 1871, page 49. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Lobster Salad |
Prepare a sauce with the coral of a fine, new for an Pound and rub it smooth, and mix very o-radually with a dressino' made from the yolks of two hardeggs, a of English ... From Mrs. Porter's New Southern Cookery Book, 1871, page 148. | |
| Gulf City Cook Book (1878) | Lobster Salad |
To a can of lobsters make a dressing of one tea-spoonful of salt, one of pepper, one of mixed mustard, four table-spoonfuls of olive-oil, four spoonfuls of good the ... From Gulf City Cook Book, 1878, page 84. | |
| Housekeeping in Old Virginia (1879) | Lobster Salad |
Chop up one can of lobsters; cut in small pieces as much celery. Then cream with'one teacup butter, one tablespoonful mustard, one tablespoonful sugar, one teaspoonful ... From Housekeeping in Old Virginia, 1879, page 200. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Lobster Salad |
Cut up and season the lobster the same as chicken. the leaves from a head of lettuce, one by one, and wash them singly in a large pan of cold water. Put in a pan of ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 215. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Lobster Salad |
2 lobsters (weighing four or five pounds) The tender leaves from two heads of lettuce y-2, pint of mayonnaise the lobsters as for Boiled Lobster. cold, take out the ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 252. | |
| Aunt Babette's Cook Book (1889) | Lobster Salad |
Boil the lobster, and when cold pick it to pieces, or use canned lobster; then line the salad bowl with lettuce, put in the lobster and set it away in the ice-chest ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 177. | |
| The Southern Cookbook (1912) | Lobster Salad |
Select fresh live lobsters, boil in a large pot in plenty of water to cover them while cooking, let them be perfectly cold, remove the insides with great care; before ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 12. | |
| The Southern Cookbook (1912) | Lobster Salad |
Make a small of the red part of the lobster to it, cut, which forms a pretty contrast to the white and green of vegetables. Do not put too much oil, as shell fish take ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 184. | |
| Larkin Housewives' Cook Book (1915) | Lobster Salad |
Open one can Larkin Lobster and turn out on a china dish. Cut into cubes. Add three hard-boiled eggs coarsely chopped. Mix two From Larkin Housewives' Cook Book, 1915, page 46. | |
| The Boston Cooking-School Cook Book (1896) | Lobster Salad I |
Remove lobster meat from shell, cut in one-half inch cubes, and marinate with a French Dressing. Mix with a small quantity of Mayonnaise Dressing and arrange in nests of ... From The Boston Cooking-School Cook Book, 1896, page 406. | |
| The Boston Cooking-School Cook Book (1896) | Lobster Salad II |
Prepare lobster as for Lobster Salad I. Add an equal quantity of celery cut in small pieces, kept one hour in cold or ice water, then drained and dried in a towel. ... From The Boston Cooking-School Cook Book, 1896, page 406. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Lobster Salad in Ring of Aspic |
Set a ring mould in ice water. In the bottom of the mould arrange pitted olives or pim-olas an inch apart. Dip figures, cut from slices of royal custard, or from cooked ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 118. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Lobster Salad No |
Mix two cups lobster meat with four hard-cooked eggs, fine. Marinate with French dressing.; add mayonnaise; serve on lettuce; garnish with chopped olives, and sprinkle ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 208. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Lobster Salad Wo |
Marinate four cups lobster in French dressing. drain, mix with one cup mayonnaise dressing, and arrange on white leaves. Garnish with mayonnaise and pounded lobster coral. From Lowney's Cook Book, Illustrated in Colors, 1907, page 208. | |
| The Boston Cooking-School Cook Book (1896) | Lobster Sandwiches k la Boulevard |
Mix an equal quantity of finelj^ chopped lobster meat and the yolks of "hard boiled" eggs forced through a sieve. Moisten with melted butter, and season with German ... From The Boston Cooking-School Cook Book, 1896, page 635. | |
| The Virginia House-Wife (1824) | Lobster Sauce |
Boil a little mace and whole pepper long enough to take out the strong taste of the spice; then strain it off, and melt three quarters of a pound of butter in it. aku ... From The Virginia House-Wife, 1824, page 126. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Lobster Sauce |
Take out all the meat and the soft part from the body, cut it up very fine, and put it into a saucepan with a pint and a half of white stock. Braid into a quarter of a ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 81. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Lobster Sauce |
One small lobster, of butter, two of flour, one-fifth of a teaspoonful of cayenne, two fuls of lemon juice, one pint of boiling water. Cut the meat Pound the “coral” with one of the butter. From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 230. | |
| The White House Cook Book (1887) | Lobster Sauce |
PUT the coral and spawn of a boiled lobster into a mortar with a tablespoonf ul of butter; pound it to a smooth mass, then rub it through a sieve; melt nearly a quarter ... From The White House Cook Book, 1887, page 177. | |
| The Southern Cookbook (1912) | Lobster Sauce |
Pound the spawn, and two anchovies: pour on two spoonfuls of gravy; it into some butter melted: then put in the meat of the lobster, give one boil, and add a squeeze of ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 127. | |
| The Boston Cooking-School Cook Book (1896) | Lobster Sauce H |
1^ lb. lobster % teaspoon salt y^ cup butter Few grains cayenne 1^ cup flour y^ tablespoon lemon juice 3 cups cold water Remove meat from lobster, and cut tender ... From The Boston Cooking-School Cook Book, 1896, page 333. | |
| Recipes for Sea Food (c. 1910s) | Lobster Sauce. — Break the |
shell of the lobster into Pour over these one pint of water or veal-stock and a pinch of; simmer gently until the liquid is reduced one-half. Mix two ounces of butter ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 159. | |
| Recipes for Sea Food (c. 1910s) | Lobster Sauce.— After |
removing the meat a goodsized boiled lobster, boil the shells in one scant quart of water for twenty and use the a cream Cut the lobster meat in small pieces and powder ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 120. | |
| The International Cook Book (1906) | Lobster Saute, Finnoise |
Fritadelles, Alexandra Fresh Peas (15*9) 2006. COLD CHICKEN BROTH Thoroughly wash in cold water and drain one pound fresh chicken bones, chop up very finely and place in ... From The International Cook Book, 1906, page 615. | |
| Recipes for Sea Food (c. 1910s) | Lobster Souffle.— Dice |
a two-pound lobster, showing the red side as much as possible. Put bands of writing paper, about two inches high, around as many individual ramequin cases as you wish to ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 159. | |
| The New England Cook Book (1905) | Lobster Stew. — Melt |
four tablespoonfuls add three tablespoonfuls flour mixed with one-half teasalt and one-eighth teaspoonful pepper; on one quart rich milk when it reaches the boiling ... From The New England Cook Book, 1905, page 313. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Lobster Thackeray |
Two or three lobsters cut into squares, the fat (or green part) of one or two, one saltspoon of salt, three dashes of red pepper, one tablespoon of walnut catsup; ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 292. | |
| The Boston Cooking-School Cook Book (1896) | Lobster Timbales I |
Sprinkle slightly buttered Dario or timbale moulds with lobster coral rubbed through a strainer. Line moulds with Fish Force-meat I, fill centres with Creamed Lobster, ... From The Boston Cooking-School Cook Book, 1896, page 430. | |
| The Boston Cooking-School Cook Book (1896) | Lobster Timbales II |
2 lb. live lobster 2 eggs ^ cup stale bread crumbs Sherry wine ^ cup heavy cream Salt and pepper Split lobster, remove intestinal vein, liver, and stomach. Crack claw ... From The Boston Cooking-School Cook Book, 1896, page 430. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Lobster Wiggle |
Into the chafing-dish put two table¬ spoons of butter and two tablespoons of flour. Stir together till like a paste, add one cup of cream or rich milk, half a tea¬ spoon ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 290. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Lobster with Cecil Sauce |
Boil a three-pound lobster and open as directed. meat into pieces about one inch square. Put a tablespoonful of butter into a frying-pan, and, when melted, add one of ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 72. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Lobster with Cream Sauce |
i lobster (3 pounds, live weight) Boil and open the lobster as directed. Cut it into dice. in a frying-pan, and, when melted, add the; do not brown, but mix until ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 72. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Lobster with Mushrooms |
; add one cup fresh mushrooms, cut in slices, few drops juice, two tablespoons flour, one cup cream or chicken from a two-pound lobster and to taste. Serve when hot. From Lowney's Cook Book, Illustrated in Colors, 1907, page 366. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Lobster with Pimolas |
Mix one cup brown sauce, one cup sliced pimolas, two hard-cooked eggs, cut in slices, one fourth teaspoon salt, few gratings nutmeg, and two tablespoons sauted ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 366. | |
| Recipes for Sea Food (c. 1910s) | Lobster. — To |
properly lobsters, throw them living into a kettle of fast-boiling salt and water, that life may be destroyed in an instant. Let them for about half an When done, take ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 150. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Lobsters |
The markets are now so well supplied with these delicious shell fish, that they may be obtained in good condition all the year. The canned lobster is also convenient in ... From Mrs. Lincoln's Boston Cook Book, 1884, page 207. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Lobsters |
Never buy a dead Choose the smaller ones are heavy for; the larger ones are coarse and tough. They should be perfectly fresh and lively. The male lobster is preferred ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 69. | |
| Boston School Kitchen Text-Book (1887) | Lobsters |
are put alive salted water, and cooked twenty minutes from the time the water boils. The shells are dark green when alive, but turn bright red when put into boiling ... From Boston School Kitchen Text-Book, 1887, page 238. | |
| The New England Cook Book, or Young Housekeeper's Guide (1836) | Lobsters and Crabs |
into boiling and quarters of an hour, if large, if not, half an hour will be long enough. Boil two thirds of a tea cup of salt, or five pounds of lobsters. crack the ... From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 45. | |
| The Cook's Own Book (1832) | Lobsters or Crabs, Buttkrku |
all the meat from tlie bodies of either, it small, put it into a saucepan two or three table-spoonfuls of white wine, one of lemon-pickle, and of rich gravy, a bit of ... From The Cook's Own Book, 1832, page 157. | |
| The Southern Cookbook (1912) | Lobsters, to Pot |
Boil them half, pick out the meat, cut into small bits; season with mace, white pepper, nutmeg, and salt: press close into a pot, and cover with butter: bake an put the ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 29. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Logster Sauap |
Boil the lobster, five minutes for every pound, in water to which have been added, for a five-pound one, four sprigs of parsley, two of thyme, two cloves, four onions ... From Buckeye Cookery and Practical Housekeeping, 1877, page 259. | |
| The Dixie Cook-Book (1883) | LossTer Saab |
Put a large lobster over the fire in boiling water slightly salted; boil rapidly for about twenty minutes; when done it will be of a bright red color, and should be ... From The Dixie Cook-Book, 1883, page 295. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Lowney'a Cook Book |
Lobster k la Newburg; add one tablespoon flour, one salt, few grains cayenne, one cup; add three egg yolks well beaten, the meat from a two-pound lobster, and just ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 366. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Loxsrer Sauap |
Boil a large lobster (when done it will be of a bright red color, and should be removed, as if boiled too long it will be tough), crack the claws after first ... From Buckeye Cookery and Practical Housekeeping, 1877, page 264. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Lucullus Lobster |
Split a two-pound live lobster, remove claws, and crack. chopped shallot and one and one-half tablespoons finely chopped carrot in one tablespoon butter five minutes. ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 140. | |
| Good Things to Eat, as Suggested by Rufus (1911) | Luncheon Dishes |
tablespoonful cream, and salt, white pepper and cayenne to season. Take all the skin and bone from the fish and put in a saucepan with the butter. Add the rice and ... From Good Things to Eat, as Suggested by Rufus, 1911, page 51. | |
| Gulf City Cook Book (1878) | Macaroni and Oysters |
Boil a quarter of a pound of macaroni in salt-water until tender, then drain. an earthen dish, and put in a layer of macaroni, then a layer of oysters, sprinkling on the ... From Gulf City Cook Book, 1878, page 36. | |
| The Woman Suffrage Cook Book (1886) | Macaroni and Oysters |
Take boiled macaroni and put a layer in a deep dish, above this put a layer of good-sized oysters dried with a soft towel 5 season these two layers with butter, pepper ... From The Woman Suffrage Cook Book, 1886, page 44. | |
| The International Cook Book (1906) | Mace'doine Tartlets |
6ooA. FRIED SCALLOPS, TARTARE SAUCE Prepare the same amount fried scallops exactly the same as per No. 175 and serve with a tartare sauce as per No. 48 in a saucebowl ... From The International Cook Book, 1906, page 186. | |
| Larkin Housewives' Cook Book (1915) | Maceuroni and Oysters |
Cook two cups Larkin Short-Cut Macaroni until tender and Have ready one and one-half dozen fresh oysters. Put a layer of Macaroni in bottom of baking dish or casserole, ... From Larkin Housewives' Cook Book, 1915, page 55. | |
| The Cook's Own Book (1832) | Mackerel |
loses its life as soon as it leaves the sea, and the fresher it is the better. Wash and clean them thoroughly fishmongers seldom do sufficiently), put them with a ... From The Cook's Own Book, 1832, page 160. | |
| Mrs. Hale's New Cook Book (1857) | Mackerel |
Are so well known, and in such general use as an esteemed fish, that any description is unnecessary. Their season is the months of May, June, and July, after which time ... From Mrs. Hale's New Cook Book, 1857, page 74. | |
| The White House Cook Book (1887) | Mackerel |
THE mackerel is one of the most beautiful of fish, being known by its silvery whiteness. It sometimes attains to the length of twenty inches, but usually, when fully ... From The White House Cook Book, 1887, page 36. | |
| The Southern Cookbook (1912) | Mackerel |
Boiled, and served with butter and fennel. Broiled, being split and sprinkled with herbs, pepper ar.d salt; or stuffed with the same, crumbs and chopped fennel. Collared, as eel above. From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 28. | |
| The Cook's Own Book (1832) | Mackerel Baked |
Cut off their heads, open them, and take out the roes and clean them thoroughly; rub them on the inlittle pepper and salt, put the roes in again, season them (with a ... From The Cook's Own Book, 1832, page 160. | |
| The Cook's Own Book (1832) | Mackerel, the German Way |
Split tin-in down tlie back, and season them with pepper and salt; broil them, and serve pick and wash some fennel, | sirs ley, mint, thyme, and green; but use only a ... From The Cook's Own Book, 1832, page 160. | |
| Recipes for Sea Food (c. 1910s) | Mackerel. — Freshen |
by soaking it night in water, taking care that the skin lies uppermost. In the morning dry it without breaking, cut off the head and tip of the tail, place it between ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 100. | |
| Recipes for Sea Food (c. 1910s) | Mackerel. — Soak |
forty-eight hours, changing the water once, then put it in a pan, cover with cream or the richest milk. Put in the oven and cook until cream is brown. From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 99. | |
| Recipes for Sea Food (c. 1910s) | Mackerel. — Wash |
the mackerel, and soak over night in clear cold Put them on to in cold water, and gently thirty minutes. Serve with drawn butter. From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 100. | |
| The International Cook Book (1906) | Madeleine au Rhum |
1223. LOBSTER SAUTE" IN CREAM Plunge three live lobsters of one pound each into a gallon boiling water with a tablespoon salt for twenty minutes. Remove and let cool ... From The International Cook Book, 1906, page 375. | |
| The International Cook Book (1906) | Madeleine au Rhum |
1791. HARD CRABS, MAYONNAISE Finely slice a carrot, onion, leek, two branches celery, and place in a saucepan with two branches parsley, one sprig thyme, one sprig ... From The International Cook Book, 1906, page 546. | |
| La Cuisine Creole (1885) | Maigre Oyster Gombo |
Take 100 oysters with their juice, and one large onion; slice the onion into hot lard and fry it brown, adding when brown a tablespoonful of flour and red pepper. When ... From La Cuisine Creole, 1885, page 29. | |
| La Cuisine Creole (1885) | Maigre Shrimp Gombo for Lent |
Boil a pint of shrimps in a quart of water; give them only one boil up; then set them to drain and cool, re¬ serving the water they were boiled in. Chop up three dozen ... From La Cuisine Creole, 1885, page 29. | |
| Mrs. Hale's New Cook Book (1857) | Maigre— Turtle—Lobster— Clam— Oyster— Chouder |
Eel— Fish— Broths, A COMMON camp-kettle be found an exocllent utensil for making soup, as the lid is heavy and in the steam. An earthen pipkin or jar of this form, if of ... From Mrs. Hale's New Cook Book, 1857, page 42. | |
| The Cook's Own Book (1832) | Maitre D'hotel, Cold |
Put a quarter of a pound of butter into a saucepan, with some parsley and shallots, minced small, salt, whole mix the the Maitrt d''Hotel either over, under, or whatever ... From The Cook's Own Book, 1832, page 160. | |
| Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats (1828) | Make a |
slit in the centre of the upper crust, and stick the tulip in it. Cut out eight large leaves of paste, and lay them on the lid. the pie in a quick oven. think the ... From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 38. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Make a |
eggs, cream of saleratus, and in proper proportion. Make no thicker than for pancakes. Drop an oyster into each spoon of batter as you dip it out, and fry in hot lard; ... From Mrs. Porter's New Southern Cookery Book, 1871, page 73. | |
| Manual for Army Cooks (1896) | Make a |
dressing of one cup of stale bread crumbs, one tablespoonful of chopped parsley, a half teaspodnful of salt, and a little black pepper. Mix well and stuff the body of ... From Manual for Army Cooks, 1896, page 79. | |
| Bohemian-American Cook Book (1915) | Make a |
stuffing of bread crumbs soaked in milk, mixed with a piece of butter, salt and pepper. Stuff the fish and sew the opening up. Dust with cornmeal, place in the pan, pour ... From Bohemian-American Cook Book, 1915, page 128. | |
| The Picayune Creole Cook Book (1901) | Make a Brine |
Proceed in the same manner as for boiling shrimp. Buy fine, large Crabs. The livelier they are the better for the Crabs must be alive when put into the pot. Throw into a ... From The Picayune Creole Cook Book, 1901, page 77. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Make a Drawn |
Butter, according to the recipe given, add to it one large tablespoonful of capers. This is nice served with boiled mutton or fish. From Mrs. Rorer's Philadelphia Cook Book, 1886, page 239. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Make a Drawn Butter |
; when you have finished it, take it the and add gradually the of two; juice of half a lemon, a of onion juice, and a Serve with boiled or baked fish and fish croquettes. From Mrs. Rorer's Philadelphia Cook Book, 1886, page 242. | |
| The Appledore Cook Book (1872) | Make the |
gravy in the following manner: Stir into one«pint of boiling water two spoonfuls of flour wet with cold water, one spoonfulcatsup, a pinch of ground rrtace, half a ... From The Appledore Cook Book, 1872, page 129. | |
| The Appledore Cook Book (1872) | Make the |
shell the same as for chicken patties. Put one quart of oysters in a basin with their own liquor, and let them boil three minutes. Season with a little salt, pepper, and ... From The Appledore Cook Book, 1872, page 141. | |
| Mrs. Beeton's Book of Household Management (1861) | Maquereau a la Bechamel |
Ingredients. — 2 medium-sized mackerel, £ of a pint of Bechamel sauce, i£ ozs. of butter, i teaspoonful of lemon-juice, salt and pepper. Method. — Wash, dry, and fillet ... From Mrs. Beeton's Book of Household Management, 1861, page 406. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Marinade for Fish |
«• One quart of cider, two of carrot, one large onion, four cloves, a bouquet of sweet herbs, two table-spoonfuls of two of half a teaspoonful and the of mustard. Cook ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 238. | |
| The International Cook Book (1906) | Marinaded Fresh Mackerel, Fennel Sauce |
Turkey Hash* au Gratin (637) Sweet Potatoes Souffle's (1157) Savarins, Chantilly (842) 2280. MARINADED FRESH MACKEREL Cut head off and remove fins of a three-pound fresh ... From The International Cook Book, 1906, page 701. | |
| The International Cook Book (1906) | Marrons, Mrs. Ludlow |
2888. LOBSTER, MANHATTAN Procure two fine live lobsters of two and a half pounds each, place in a saucepan just big enough to hold them, add a sliced carrot, half a ... From The International Cook Book, 1906, page 900. | |
| Gulf City Cook Book (1878) | Mary's Fish—cubion |
Cut a red-fish or red snapper in pieces and fry brown. In a separate vessel, cut up and fry one onion and two cloves of garlic; when brown, add two one pint of prepared ... From Gulf City Cook Book, 1878, page 23. | |
| Recipes for Sea Food (c. 1910s) | Mask the |
fish with three tablespoonfuls of butter creamed and mixed tablespoonfuls of flour; the top with quarters of a cupful of buttered cracker crumbs and arrange thin strips ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 95. | |
| The Virginia House-Wife (1824) | Matelote of Any Kind of Firm Fish |
Cut the fish in pieces six inches long, put it in a pot with onion, parsley, thyme, mushrooms, a little spice, pepper and salt, and red wine to wet it completely, set it ... From The Virginia House-Wife, 1824, page 114. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Matelote of Codfish |
Cut off the head of a codfish weighing Remove bones from the fish, and it with a dressing made of half a' pint of oysters, a pint of bread crumbs, a fourth of a ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 118. | |
| The Woman Suffrage Cook Book (1886) | Matilda Joslyn Gage |
Fish ' alls. ' ■ Pare sr j potatoes, and boil with one pint salt fish pulled into small pieces, then mash together; beat sep arately the yolks and whites of three eggs ... From The Woman Suffrage Cook Book, 1886, page 43. | |
| The White House Cook Book (1887) | Mayonnaise Fish |
TAKE a pound or so of cold boiled fish (halibut, rock or cod)y not chop, but cut, into pieces an inch in length. Mix in a bowl a dressing as follows: The yolks of four ... From The White House Cook Book, 1887, page 78. | |
| Mary Elizabeth's War Time Recipes (1918) | Mayonnaise for Lobster Thermidor |
1 pint salad oil 1 egg yolk 8 tablespoons vinegar @ teaspoons dry mustard Put the yolk of one egg in an ice-cold dish; add one teaspoonful of salt and a dash of cayenne. ... From Mary Elizabeth's War Time Recipes, 1918, page 63. | |
| The Boston Cooking-School Cook Book (1896) | Mayonnaise of Mackerel |
Clean two medium-sized mackerel, put in baking-dish with one-third cup each water, cider vinegar, and tarragon vinegar, twelve cloves, one teaspoon each peppercorns and ... From The Boston Cooking-School Cook Book, 1896, page 452. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Mayonnaise of Salmon |
One pint of cold boiled or canned salmon, free all bones and a half-pint of mayonnaise, may be mixed together and served on a bed of crisp salad leaves. From Mrs. Rorer's Philadelphia Cook Book, 1886, page 253. | |
| Gulf City Cook Book (1878) | Measure the |
liquor, and take an equal quantity of sweet milk; boil them in separate vessels. To the oyster liquor add a tea-cupful of cracker crumbs, salt and pepper to taste, and a ... From Gulf City Cook Book, 1878, page 33. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Meat and Fish Sauces |
Drawn Butter, or water and melted butter thickened with flour, and seasoned, is the simplest form of a sauce. When wilk, or cream, or white stock is used in place of ... From Mrs. Lincoln's Boston Cook Book, 1884, page 213. | |
| The White House Cook Book (1887) | Meat or Fish Omelets |
TAKE cold meat, fish, game or poultry of any kind; remove all skin, sinew, etc., and either cut it small or pound it to a paste in a mortar, together with a proper ... From The White House Cook Book, 1887, page 255. | |
| Foods That Will Win the War and How to Cook Them (1918) | Meat or Fish Pie Crust |
4 cup any kind of dripping 1 cup meat stock or milk Cut in fat if solid, or add if liquid. From Foods That Will Win the War and How to Cook Them, 1918, page 89. | |
| Foods That Will Win the War and How to Cook Them (1918) | Meat or Fish Salad |
1 cup left-over meat or fish 4 cup chopped celery 3 tablespoons chopped pickle 1 cup cooked salad dressing thoroughly and serve. If one-quarter cup of French dressing is ... From Foods That Will Win the War and How to Cook Them, 1918, page 109. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Medium-sized |
like mackerel, salmon, trout, and so forth, are cut through the bone, thus giving a piece of fish on either side of the backbone for each serving. fish are generally so ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 41. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Melt the |
butter, but do not brown it; add the stock, stir continually until the mushrooms, simmer one minute. add the beaten yolks, salt, pepper, nutmeg and onion is a nice sauce ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 236. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Melt the |
butter in the blazer, add the flour, salt and pepper, and cook till frothy; add the oyster liquor or chicken stock and cook until the boiling-point is reached. Now add ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 238. | |
| Aunt Sammy's Radio Recipes (1927) | Melt the |
butter and add the flour, stirring until blended. Add the liquid. for 5 or 10 minutes to do away with the starchy flavor of the flour. Add the oysters and seasoning and ... From Aunt Sammy's Radio Recipes, 1927, page 43. | |
| The Picayune Creole Cook Book (1901) | Melted Butter and Chopped Parsley |
Sliced Lemon and Sprigs of Parsley to Allow six or eight oysters to each person. The oysters must be large and fat, else they will shrivel to nothing in cooking. Drain ... From The Picayune Creole Cook Book, 1901, page 68. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Method. — Make |
a white sauce of the seasonings and milk; add the coral and butter, after pounding until smooth in a mortar, also the yolk of egg, beaten and diluted with the lemon ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 117. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Method.— Cook |
the and blazer a few moments. Mix the flour and currypowder and stir into the butter. When frothy add the oyster liquor. As soon as the sauce boils up once, add the ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 239. | |
| The Cook's Own Book (1832) | Mi-vv |
the heads and of tlv shrimp, or without a Made of bruise-i m;;ee), for a quarter of an hour,:.i oil' the liquor to the with, and add a little lemon-juice, cayenne, and ... From The Cook's Own Book, 1832, page 237. | |
| Rumford Complete Cook Book (1908) | Minced Clams |
25 clams. 2 tablespoons chopped 4 tablespoons melted Salt, pepper and lemon juice. Yi cup clam liquor. Open and mince the clams, saving all the liquor. From Rumford Complete Cook Book, 1908, page 213. | |
| Gulf City Cook Book (1878) | Minced Oysters |
Take fifty oysters chopped fine; add one table-spoonful of parsley, one of butter, one tea-spoonful of six eggs well beaten, and enough crackers rubbed fine to make it ... From Gulf City Cook Book, 1878, page 34. | |
| Boston School Kitchen Text-Book (1887) | Mineral Food or Ash |
Under the general term salts, or mineral matter, aie included various combinations of lime, soda, potash, sulphur, phosphorus, magnesia, and iron, which are found ... From Boston School Kitchen Text-Book, 1887, page 58. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Miroton of Fish and Potato |
Marinate one pint of cold cooked fish— salmon, cod, haddock, halibut, etc.—with three or four tablespoonfuls of oil, half a teaspoonful of salt, a dash of pepper and two ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 96. | |
| Directions for Cookery, in Its Various Branches (1837) | Miscellaneous Receipts |
MINCED OYSTERS.—Take fifty fine large oysters, and mince them raw. Chop also four or five small pickled cucumbers, and a bunch of parsley. about two tea-cupfuls of stale ... From Directions for Cookery, in Its Various Branches, 1837, page 427. | |
| Presbyterian Cook Book (1873) | Miss Hattie Brown |
Sardines chopped fine; also a little ham; a small quantity of chopped pickles; mix with mustard, pepper, catsup, salt and vinegar; spread between bread nicely buttered. ... From Presbyterian Cook Book, 1873, page 39. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Miss I’ahloa's New Cook Book |
and pepper, and put small pieces of butter here and there in Now have another layer of oysters, as; the and, finally, a of crumbs, which dot with Bake twenty minutes in ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 126. | |
| Common Sense in the Household (1871) | Mix in |
a bowl a dressing as follows: the yolks of four boiled egga rubbed to a smooth paste with salad oil; add to these pepper, mustard, two teaspoonfuls white sugar, and, ... From Common Sense in the Household, 1871, page 64. | |
| Common Sense in the Household (1871) | Mix in |
another dish some powdered cracker, moistened first with warm milk, then with the clam liqvTor, a beaten egg or two, and some melted bvitter. From Common Sense in the Household, 1871, page 81. | |
| War Economy in Food (1917) | Mix the |
potatoes with the milk, eggs, fat, and seasoning. Add the fish, turn into a greased baking dish, and bake one-half hour. From War Economy in Food, 1917, page 26. | |
| War Economy in Food (1917) | Mix the |
fish and capers. Arrange in a mold. Soak the gelatin in two tablespoons of cold water. Add the boiling water and stir until the gelatin dissolves, then add the lemon juice and salt. From War Economy in Food, 1917, page 26. | |
| Recipes for Sea Food (c. 1910s) | Mix with |
the chopped tablespoonfuls of bread crumbs and yolks of and cook all for the bread crumbs over the top and dot with bits of butter, and set them in a hot oven to brown ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 149. | |
| Common Sense in the Household (1871) | Mock Capers. *^ |
Gather green nasturtium seed when they are full-gi'own, but not yellow; dry for a day in the sun; put jars or wide-mouthed bottles, cover with boiling vinegar, slightly ... From Common Sense in the Household, 1871, page 198. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Mock Crab Sandwiches |
To half a cup of grated cheese add four tablespoons of creamed butter, half a teaspoon each' of salt, paprika and mus¬ tard, one teaspoon of anchovy paste and vinegar ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 260. | |
| The Cook's Own Book (1832) | Mock Mock Turtle. Line |
the bottom of a stewpan that will hold five pints, with an ounce of nice lean bacon or ha:n, a pound and a half of lean gravy beef, u cow-heel, the inner riiid of a ... From The Cook's Own Book, 1832, page 254. | |
| The Cook's Own Book (1832) | Mock Oyster |
Put into a saucepan two or three chopped and quarter of a pint of water, a little mace, and one or two cloves; let them simmer the anchovies be quite dissolved. when ... From The Cook's Own Book, 1832, page 234. | |
| The White House Cook Book (1887) | Mock Oysters |
GRATE the corn, while green and tender, with a coarse grater, into a deep dish. To two ears of corn, allow one egg; beat the whites and yolks separately, and add them to ... From The White House Cook Book, 1887, page 95. | |
| Directions for Cookery, in Its Various Branches (1837) | Mock Oysters of Corn |
Take a dozen and a half ears of large young corn, and grate all the grains off the cob as fine as possible. the grated corn three large table-spoonfuls of sifted flour, ... From Directions for Cookery, in Its Various Branches, 1837, page 195. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Mock Oysters Op Corn |
Take one dozen and a half of young corn and grate off the grains as fine as possible; mix with the grated corn three large tablespoonfuls of sifted flour, the yolks of ... From Mrs. Porter's New Southern Cookery Book, 1871, page 155. | |
| Housekeeping in Old Virginia (1879) | Mock Terrapin |
Mince cold veal very fine, sprinkle with salt and cayenno. Mash the yolks of three hard-boiled eggs, three tablespoonfuls cooking wine, three tablespoonfuls cream or ... From Housekeeping in Old Virginia, 1879, page 229. | |
| The Boston Cooking-School Cook Book (1896) | Mock Terrapin |
1)^ cups cold cooked chicken Whites 2 " hard-boiled " eggs, or veal, cut in dice chopped 1 cup White Sauce I 3 tablespoons Sherry wine Yolks 2 " hard-boiled '* eggs, ^ ... From The Boston Cooking-School Cook Book, 1896, page 320. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Mock Terrapin |
Have ready cooked half a calf's liver (it may be boiled or braised with vegetables). Cut it small cubes. Put one-fourth a cup of butter into the blazer; when colored a ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 281. | |
| The Jewish Manual (1846) | Mock Turtle |
Half boil a well-cleaned calf’s head, then cut off all the meat in small square pieces, and break the bones; return it to the stew-pan, with some good stock made of beef ... From The Jewish Manual, 1846, page 32. | |
| The Virginia House-Wife (1824) | Mock Turtle of Calf’s Head |
Have the head nicely cleaned, divide the | chop from the sqgull, take out the brains and ' tongue, and boil the other parts till tender, take them out of the water and ... From The Virginia House-Wife, 1824, page 66. | |
| The Dixie Cook-Book (1883) | Mock TurTLE or CaLrs-HEAD Sovp |
Lay one large calf’s head well cleaned and washed, and four pig’s feet, in bottom of a large pot, and cover with a gallon of water; boil three hours, or until flesh will ... From The Dixie Cook-Book, 1883, page 318. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Mock-Crab Toast |
Melt a tablespoonful of butter in the blazer, turning it about so as to butter the surface thoroughly. Put in half a pound of mild cheese, grated, and stir until the ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 262. | |
| Foods That Will Win the War and How to Cook Them (1918) | Molded Meat or Fish Loaf |
1 cup left-over meat or fish chopped fine 1 cup boiling gravy, tomato 1 cup chopped celery or juice, or cup boiling cooked vegetable water into which 1 bouillon cube has ... From Foods That Will Win the War and How to Cook Them, 1918, page 106. | |
| The International Cook Book (1906) | Monday, Fourth Week of January |
Rice and Cream (275) Omelette, Lyonnaise Fried White Perch (293) Broiled Beefsteaks (172) Potatoes, Maitre d'H6tel (no) 476. OMELETTE, LYONNAISE Finely mince two ... From The International Cook Book, 1906, page 151. | |
| Rumford Complete Cook Book (1908) | Moulded Fish |
1 cup cold minced fish. 1 cup white sauce. 1 tablespoon parsley. First make the sauce by blending two tablespoons butter with the same quantity in slowly one cup milk or ... From Rumford Complete Cook Book, 1908, page 36. | |
| The Boston Cooking-School Cook Book (1896) | Moulded Fish, Normandy Sauce |
Remove skin and bones from a thick piece of halibut, finely chop fish, and force through a sieve (there should be one and one-third cups). Pound in mortar, adding ... From The Boston Cooking-School Cook Book, 1896, page 214. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Moulded Halibut with Creamed Peas |
Two chafing-dishes will be requisite for preparing this delicious luncheon dish. Have ready one pound of raw halibut chopped very fine; beat the yolk of an egg, add to ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 252. | |
| The Boston Cooking-School Cook Book (1896) | Moulded Salmon, Cucumber Sauce |
1 can salmon Tolks 2 eggs 3^ tablespoon salt 1}^ tablespoons melted butter 1)4 tablespoons sugar ^ cup milk 3^ tablespoon flour )^ cup vinegar 1 teaspoon mustard ^ ... From The Boston Cooking-School Cook Book, 1896, page 452. | |
| The Epicurean (1894) | Moules ou de Laitances a la Villeroi |
Blanch, drain and wipe thirty-six oysters; reduce an allemande sauce (No. 407). with the oyster liquor, adding two tablespoonfuls of cooked tine herbs, let get cold and ... From The Epicurean, 1894, page 358. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Mousseline of Lobster as a Salad |
Chill timbale moulds in ice water; dip thin slices of gherkins into half-set aspic, and arrange them symmetrically against the sides of the moulds, and brush over the ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 121. | |
| Presbyterian Cook Book (1873) | Mrs. D. W. Stewart |
Take large oysters; wash and drain them; lay on a napkin to dry. Have cracker flour well seasoned with salt and cayenne pepper; roll the oysters in the cracker, and fry ... From Presbyterian Cook Book, 1873, page 25. | |
| Mrs. Hale's New Cook Book (1857) | Mrs. Halu’s New Cook Book |
into a deep dish, with a little mace, one or two bay leaves, and some whole black pepper; then pour over them equal quantities of cold vinegar and water, tie the dish ... From Mrs. Hale's New Cook Book, 1857, page 76. | |
| Presbyterian Cook Book (1873) | Mrs. Harvey Conover |
Eoll crackers very fine, and cover with them the bottom of a baking dish previously buttered a layer of oysters over these crumbs; pepper and salt them, and drop on bits ... From Presbyterian Cook Book, 1873, page 24. | |
| Presbyterian Cook Book (1873) | Mrs. J. A. McMahon |
Take a large dish, butter it, and spread a rich paste the sides and around the edge, but not on the bottom. The oysters should be fresh and as large and fine as ... From Presbyterian Cook Book, 1873, page 24. | |
| Presbyterian Cook Book (1873) | Mrs. Jonathan Harshman |
Chop the lobster very fine, and mix with it a little parsley, black pepper, salt and bread crumbs; moisten with a Butter added makes them less dry. Shape them with your ... From Presbyterian Cook Book, 1873, page 23. | |
| The Kansas Home Cook-Book (1874) | Mrs. M. S. Beers, Rossville |
The following is considered by Pater Familias as one of the breakfast dishes he can have: Slice smooth green tomatoes as for pickles, let lie a half hour in salt and ... From The Kansas Home Cook-Book, 1874, page 96. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Mrs. Rogers, of Philadelphia |
^ cup of bread crumbs Drain the oysters in a colander, and wash by pouring cold water over them. Put the bread crumbs and water in a stewing-pan, and cook five minutes; ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 79. | |
| Housekeeping in Old Virginia (1879) | MusHROOJi Sauce, for Fried or Broiled Fish |
Get fine-grown fresh gathered mushrooms; break them up and sprinkle salt over them. Let them lie for the juice to run out, stirring them often. When the juice has been ... From Housekeeping in Old Virginia, 1879, page 211. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Mushroom-and-Lobster Sandwiches |
Saut6 the caps of half a pound of mushrooms in a little butter about five minutes, adding half a sliced onion if Cover with highly seasoned stock and let simmer until ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 181. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Mushrooms with Oysters |
Wash, scrub, and remove stems of twelve large fresh in on rounds of gills upward; salt and pepper, dot with an oyster and sprinkle with buttered crumbs. fifteen minutes ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 179. | |
| The International Cook Book (1906) | Mysore Curry |
2922. PATTIES OF SOFT CLAMS Prepare and keep hot six small patties (No. 929). Remove all sandy parts, keeping nothing but the perfect bodies of thirty-six goodsized soft ... From The International Cook Book, 1906, page 900. | |
| Housekeeping in Old Virginia (1879) | Nantucket Cod-fish |
Cut the thick part out of a firm, white dried codfish, and soak it over night, then cut into very small pieces and parboil for a few minutes, changing the water until ... From Housekeeping in Old Virginia, 1879, page 113. | |
| Fifty-Two Sunday Dinners (1913) | Nova Scotia Canapes |
Cut white bread in one-third inch slices; stamp out with heartshaped cutter; spread both sides thinly with butter, brown them delicately in the oven. Mince Nova Scotia ... From Fifty-Two Sunday Dinners, 1913, page 112. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | November to March |
Diamond backs are the best, but are very expensive, costing from thirty to thirty-six dollars per dozen for cows. The males are small and of inferior flavor. The common ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 77. | |
| The Cook's Own Book (1832) | nsters, Fried |
(2) The largest and Hnest oysters are to be chosen for: -imnier them their own: a couple of minutes, take them lay them on a cloth to drain, beard them and flour them, ... From The Cook's Own Book, 1832, page 175. | |
| The Virginia House-Wife (1824) | o Broil a Shad |
Separate one side from the backbone, so that it will lie open without being split in two, wash it clean, dry it with a cloth, sprinkle some salt and pepper on it, and ... From The Virginia House-Wife, 1824, page 87. | |
| The Virginia House-Wife (1824) | o Make Egg Sauce for a Salt Cod |
Boil four eggs hard, first half chop the white, then put in the yelks and chop them both together, but not very small, put them into half a pound of good melted butter, ... From The Virginia House-Wife, 1824, page 91. | |
| Gulf City Cook Book (1878) | O Ysteks |
cup of vinegar put two cups of oyster liquor, cloves, allspice, mace, pepper, and salt to Boil the liquor, spices, and vinegar, and pour over the cold they are ready for use. From Gulf City Cook Book, 1878, page 37. | |
| Mrs. Hale's New Cook Book (1857) | Obs .—^This |
is a much better way of dressing the thin pan of the fish than boiling it, and as it is generally cheap, it makes thus an economical, as well as a very good dish: if the ... From Mrs. Hale's New Cook Book, 1857, page 69. | |
| The White House Cook Book (1887) | Oiled Lobster |
PUT a handful of salt into a large kettle or pot of boiling water. When the water boils very hard put in the lobster, having first brushed it and tied the claws together ... From The White House Cook Book, 1887, page 84. | |
| La Cuisine Creole (1885) | Omelet with Oysters |
Break eight or ten eggs in a basin, whip them np well, add a gill of cream, a tablespoonful of sweet butter, a spoonful of chopped parsley, pepper and salt to taste; ... From La Cuisine Creole, 1885, page 108. | |
| The International Cook Book (1906) | Omelette with Oyster Crabs |
Yarmouth Bloaters (311) Fried Pig's Feet 2725. OMELETTE WITH OYSTER CRABS Crack eight fresh eggs in a bowl, add half gill milk, half teaspoon each salt and chopped ... From The International Cook Book, 1906, page 855. | |
| The International Cook Book (1906) | Omelette with Shrimps |
Cherry Pie (1479) 1941. CRABS, RAVIGOTE Place one and a half pounds fresh crab meat flakes in a bowl, season with a teaspoon salt, a saltspoon cayenne pepper, a teaspoon ... From The International Cook Book, 1906, page 594. | |
| The International Cook Book (1906) | Omelette with Whitebait Fish Cakes |
Calves' Brains, Brown Butter (2258) Potatoes, Anna (84) Cornmeal Dodgers 2345. OMELETTE WITH WHITEBAIT salt, two saltspoons pepper, and sharply beat up with fork for two ... From The International Cook Book, 1906, page 723. | |
| The Appledore Cook Book (1872) | One of the |
most essential things is to have everything hot. Have all your dishes warm, and dish' quickly, that all may go to the table at once. the fish whole; garnish the with a ... From The Appledore Cook Book, 1872, page 26. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | One Way to Prepare a Lobster |
Put into a saucepan butter the size of a small egg, and one teaspoon of minced onion. When it has cooked, sprinkle in one teaspoon of flour, which cook also; then stir ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 296. | |
| The Cook's Own Book (1832) | One-third |
the bulk of parsley leaves, put them on to boil in a little boiling water, with a tea-spoonful of salt in it; lay it on a hair sieve to drain, and mince it very fine; ... From The Cook's Own Book, 1832, page 234. | |
| Manual for Army Cooks (1896) | One-third |
(cooked); two-thirds mashed potato worked light with butter and milk. Chop the cooked fish fine; then mash and work it as fine as possible. This done, work the potato ... From Manual for Army Cooks, 1896, page 77. | |
| The Creole Cookery Book (1885) | Oourtbouillon Of. Red Fish |
Sliced red fish of from 2 to 3 or 4 lbs. is best. Rub the fish well with butter and roll in flour; pour over it a large wineglass of boiling vinegar. Place the fish in a ... From The Creole Cookery Book, 1885, page 55. | |
| The Cook's Own Book (1832) | Open the |
oysters and strain the Put to them some grated stale bread, and a little pepper and nutmeg. Throw them and add a glass of white stew but a very short time, or thev will ... From The Cook's Own Book, 1832, page 177. | |
| Gulf City Cook Book (1878) | Open the |
clams by putting them in a pot with a steaming them until the shells begin to pail, when they can be taken out with ease. Boil them well, and when they have been chopped ... From Gulf City Cook Book, 1878, page 16. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Open the lobster and, with |
a sharp knife, cut the meat rather fine. Be careful, in opening, not to break the body or tail shells. Wash these shells and wipe dry; join in the form of a boat, they ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 131. | |
| The Cook's Own Book (1832) | Or Flounder, to Stew |
When the fiah lias been pro|x-rly washed, lay it in a stew- |ian, with half a "pint of claret or Port wine, and a quart of good gravy, a large onion, a lierries of black ... From The Cook's Own Book, 1832, page 245. | |
| The Picayune Creole Cook Book (1901) | Orly.” Otherwise in New Orleans the |
Flounder is always either fried and served with a sauce “a la Tartare,” or baked “a la Nouvelle Orleans,” or “a la Normande,” or served with a sauce as in Baked Sheepshead. (See recipe From The Picayune Creole Cook Book, 1901, page 58. | |
| Common Sense in the Household (1871) | Ortolans, Reed-Birds, Rail, and Sora |
may be roasted or broiled. A good way is to roll an oyster in melted butter, then in bread-crumbs seasoned with pepper and salt, and put into each bird before roasting. ... From Common Sense in the Household, 1871, page 182. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Ovsrer Pre |
Line a deep pie-dish with puff-paste, or a crust made of a scant quart sifted flour, half tea-cup butter or lard, half pint cold water, a level tea-spoon salt, and a ... From Buckeye Cookery and Practical Housekeeping, 1877, page 266. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Ovysrer Farrrers |
Drain off liquor, boil, skim, and to a cupful add a cup of milk, two or three eggs, salt and pepper, and flour enough to make a rather thick batter. Have hot lard or ... From Buckeye Cookery and Practical Housekeeping, 1877, page 266. | |
| The Dixie Cook-Book (1883) | Ovysters in the Shell |
Open the shells, keeping the deepest ones for use. Melt sume butter, season with minced parsley and pepper. ‘When slightly cooled, roll each oyster in it; using care ... From The Dixie Cook-Book, 1883, page 307. | |
| The Cook's Own Book (1832) | Oy-ti'ks, Fried |
(3) For frying, choose the largest and finest oysters. ome yolki of eggs, and mix. with them grated bread, and a quantity of beaten nnt:n.-_' and mace, and a Having ... From The Cook's Own Book, 1832, page 175. | |
| Presbyterian Cook Book (1873) | Oystee Ceoquettes |
Take a can of the best oysters; pick them over and dry in a napkin; season well with pepper and salt. Have ready the whites of two eggs well beaten, and some fine corn ... From Presbyterian Cook Book, 1873, page 25. | |
| Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats (1828) | Oyster |
PIE. A hundred large fresh oysters, or more if small. The yolks of six eggs boiled hard. A large slice of stale-bread, grated. A tea-spoonful of salt. A table-spoonful ... From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 37. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Oyster |
PIE. Strain the liquor from the oysters, and put it on to boil with butter, pepper and a thickening of bread-crumbs and milk well beaten and minutes throw in the Let ... From Mrs. Porter's New Southern Cookery Book, 1871, page 76. | |
| Rumford Complete Cook Book (1908) | Oyster |
1 cup milk and cream mixed. 1 pint solid oysters. 1 teaspoon of lemon juice. Scald the oysters in their own liquor after picking them over carefully. Blend the butter ... From Rumford Complete Cook Book, 1908, page 79. | |
| The Boston Cooking-School Cook Book (1896) | Oyster and Grape Fruit Salad |
Parboil one and one-half pints oysters, drain, cool, and remove tough muscles. Cut three grape fruits in halves crosswise, remove pulp, and drain. Mix oysters with pulp, ... From The Boston Cooking-School Cook Book, 1896, page 410. | |
| The Boston Cooking-School Cook Book (1896) | Oyster and Macaroni Croquettes |
^ cup macaroni, broken in Few grains cayenne )^ inch pieces Few grains mace 1 pint oysters X teaspoon lemon juice 1 cup Thick White Sauce i^ cup grated cheese. Cook ... From The Boston Cooking-School Cook Book, 1896, page 423. | |
| Aunt Sammy's Radio Recipes (1927) | Oyster and Vegetable Stew |
1 small onion, chopped fine. 1 cup celery, chopped fine. 1 quart oysters. }4 cup raw turnip, chopped. 2 cups shredded raw cabbage. Boil the turnip in the water for 5 ... From Aunt Sammy's Radio Recipes, 1927, page 44. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Oyster Canapes |
Scald a cup of cream, add two tablespoonfuls of fine-grated bread crumbs, a of butter, a dash of paprica and a grating of nutmeg; then add two dozen oysters, washed, ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 242. | |
| Directions for Cookery, in Its Various Branches (1837) | Oyster Catchup.—take |
have just been opened. Wash them in their own liquor, and pound them in a mortar, omitting the hard To every pint of the pounded oysters, add a half pint of white wine ... From Directions for Cookery, in Its Various Branches, 1837, page 177. | |
| Common Sense in the Household (1871) | Oyster Catsup |
1 quart oysters. 1 teaspoonful cayenne pepper, and same of mace. 1 teacupful cider vinegar. " sherry. Chop the oysters and boil in their own liquor with a teacupful ... From Common Sense in the Household, 1871, page 195. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Oyster Catsup |
oysters, wash them in liquor, and pound them in a marble mortar, leaving out the parts that are hard. To each pint of oyster add half a j)int of vinegar. Let boil, and ... From Mrs. Porter's New Southern Cookery Book, 1871, page 172. | |
| The White House Cook Book (1887) | Oyster Catsup |
ONE pint of oyster meats, one teacupful of sherry, a tablespoonful of salt, a teaspoonful of cayenne pepper, the same of powdered mace, a gill of cider vinegar. Procure ... From The White House Cook Book, 1887, page 199. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Oyster Chartreuse |
One quart of oysters, one pint of cream, one small slice of onion, half a cupful of milk, whites of four eggs, two tablespoonfuls of butter, salt, pepper, two ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 127. | |
| Modern American Drinks (1895) | Oyster Cocktail |
A few dashes lemon-juice in a tumbler, add a dash of Tobasco sauce, a teaspoonful of vinegar, a few dashes tomato catchup, six Blue Point oysters, with all their liquor; ... From Modern American Drinks, 1895, page 43. | |
| Daly's Bartenders' Encyclopedia (1903) | Oyster Cocktail |
Use a medium wine 3 dashes of catsup. 2 medium-sized oysters. Salt and pepper to season; one dash of lime juice, and serve. From Daly's Bartenders' Encyclopedia, 1903, page 74. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Oyster Cocktail |
Mix together the strained juice of half a lemon, one-half teaspoon of vinegar, eight drops of tabasco sauce, one-half teaspoon of horse-radish and one-half teaspoon of ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 290. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Oyster Cocktail |
Seven teaspoons of horse-radish, seven teaspoons of vinegar, ten teaspoons of lemon juice, one teaspoon of tabasco sauce, salt to taste, one quart of oysters for twelve ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 292. | |
| Aunt Sammy's Radio Recipes (1927) | Oyster Cocktail |
1 pint raw oysters. 6 tablespoons tomato catsup. 2 tablespoons chopped celery. 3 tablespoons lemon juice or vinegar. 1 tablespoon Worcestershire sauce. 12 drops tabasco ... From Aunt Sammy's Radio Recipes, 1927, page 43. | |
| The Boston Cooking-School Cook Book (1896) | Oyster Cocktail I |
8 small f aw oysters 2 drops Tabasco 1 tablespoon tomato catsup Salt ^ tablespoon vinegar or lemon 1 teaspoon celery, finely juice chopped % teaspoon Worcestershire ... From The Boston Cooking-School Cook Book, 1896, page 226. | |
| The Boston Cooking-School Cook Book (1896) | Oyster Cocktail IH |
Allow seven Blue Point oysters to each person, and season with three-fourth tablespoon lemon juice, one-half tablespoon tomato catsup, one-half teaspoon finely chopped ... From The Boston Cooking-School Cook Book, 1896, page 226. | |
| Fifty-Two Sunday Dinners (1913) | Oyster Cocktails |
1 tablespoon fresh grated horse1 tablespoon Worcestershire radish. Sauce. 1 tablespoon vinegar. 8 tablespoons tomato catsup. 2 tablespoons lemon juice. 1 teaspoon salt. ... From Fifty-Two Sunday Dinners, 1913, page 173. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Oyster Crabs |
I pint of oyster crabs. % an onion, sliced. i tablespoonful of chopped I tablespoonful of flour. I cup of white stock. i yolk of egg. Method.— Melt the butter in the ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 248. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Oyster Crabs |
; add one tablespoon lemon juice, one fourth teaspoon salt, few grains cayenne, two tablespoons chopped pimolas. Add one cup crabs and let simmer ten minutes. Serve in croustades. From Lowney's Cook Book, Illustrated in Colors, 1907, page 171. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Oyster Crabs a la Hollandaise |
Remove the meat from one pint of oyster crabs; put this, with a little of the liquor, into the blazer, add two tablespoonfuls of butter, a dash of paprica and a scant ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 246. | |
| The Boston Cooking-School Cook Book (1896) | Oyster Crabs k la Newburg |
1 cup oyster crabs Salt 1 cup mushroom caps Cayenne 3^ cup Sherry wine Nutmeg ^ cup butter ^ cup cream 1 tablespoon flour Yolks two eggs 1 tablespoon brandy Peel ... From The Boston Cooking-School Cook Book, 1896, page 423. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Oyster Crabs with Poached Eggs |
Cook oyster crabs in butter. Cut bread in slices, shape with doughnut cutter, toast, butter, and place in buttered ramekin dishes, fill the rings with cooked crabs, ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 171. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Oyster Croquettes |
Half a pint of raw oysters, half a pint of cooked veal, one of cracker crumbs, the yolks of two eggs, one table-spoonful of onion juice. Chop the oysters and veal very fine. From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 200. | |
| The Dixie Cook-Book (1883) | Oyster Croquettes |
Scald and chop fine hard part of the oysters (after taking the other part and liquor for a soup), add an equal weight of mashed potato; to one pound of this add !ump of ... From The Dixie Cook-Book, 1883, page 301. | |
| Recipes for Sea Food (c. 1910s) | Oyster Croquettes, No |
slightly one quart of oysters in their own liquor. Make a sauce as follows: Heat two tablespoonfuls of butter, stir in two tablespoonfuls of flour, then stir in ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 126. | |
| Recipes for Sea Food (c. 1910s) | Oyster Croustades. — Take |
six nice pieces of butter the size of an egg. Shape them a little wider at one end than the Roll them thickly in bread crumbs, then in beaten yolks of three eggs, then ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 125. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Oyster Dishes |
blazer, tlien add half a dozen eggs, beaten sligbtly witb one-fourth a teaspoonful of salt and a dash of paprica. Stir and cook, and, when beginning to thicken, add half ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 241. | |
| Aunt Babette's Cook Book (1889) | Oyster Dressing for Turkey |
Grate some stale white bread, add flakes of butter, salt, pepper, a beaten egg and the oyster liquor and oysters and mix all thoroughly. Stuff the turkey the day ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 113. | |
| The White House Cook Book (1887) | Oyster Dressing or Stuffing |
THIS is made with the same ingredients as the above, with the exception of half a can of oysters drained and slightly chopped and added to the rest. This is used mostly ... From The White House Cook Book, 1887, page 102. | |
| The Appledore Cook Book (1872) | Oyster Fie |
Line a tin plate with plain paste, and then put in t vo dozen oysters, sprinkle with a little pepper, salt, and gra e on a little nutmeg. From The Appledore Cook Book, 1872, page 141. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Oyster Filling for Poultry |
A sixteen-pound turkey will require: i quart of stale bread crumbs i teaspoonful of sweet Drain the oysters, wash them in cold water and drain again. Mix the crumbs, ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 88. | |
| The Boston Cooking-School Cook Book (1896) | Oyster Force-meat |
To Fish ' Force-meat add one-fourth small onion, finely chopped, and fried five minutes in one-half tablespoon butter; then add one-third cup soft part of oysters, ... From The Boston Cooking-School Cook Book, 1896, page 191. | |
| The Boston Cooking-School Cook Book (1896) | Oyster Fricassee |
1 pint oysters ^ teaspoon salt Milk or cream Few grains cayenne 2 tablespoons butter 1 teaspoon finely chopped 2 tablespoons flour parsley • legg Clean oysters, heat ... From The Boston Cooking-School Cook Book, 1896, page 227. | |
| Directions for Cookery, in Its Various Branches (1837) | Oyster Fritters |
Have ready some of the finest and largest oysters; them from the liquor and wipe them dry. Beat six eggs very liglit, and stir into them gradually six of fine sifted ... From Directions for Cookery, in Its Various Branches, 1837, page 61. | |
| Housekeeping in Old Virginia (1879) | Oyster Fritters |
Beat two eggs very light; then stir in two tablespoonfuls cream or milk, three tablespoonfuls sifted flour, a pinch of salt; dip the oysters in this and fry them in hot lard. — Mrs. JB. From Housekeeping in Old Virginia, 1879, page 97. | |
| Housekeeping in Old Virginia (1879) | Oyster Fritters |
Wipe the oysters dry. Beat 6 eggs light, and stir into them: 1^ pint rich milk. Beat to smooth batter. Have in a pan some butter and lard; when it begins to froth, put a ... From Housekeeping in Old Virginia, 1879, page 97. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Oyster Fritters |
One of two of one salt, one table-spoonful of salad oil, enough water the a scant half Drain and chop the oysters. Add the water and salt to the Pour part of this on the ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 197. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Oyster Fritters |
2 cupfuls of flour y2 teaspoonful of baking i teaspoonful of the and strip to remove any of may have been left on Chop them fine. Beat the eggs altogether until very the ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 86. | |
| The White House Cook Book (1887) | Oyster Fritters |
SELECT plump, good-sized oysters; drain off. the juice, and to a cup of this juice add a cup of milk, a little salt, four well-beaten eggs, and flour enough to make ... From The White House Cook Book, 1887, page 93. | |
| The International Cook Book (1906) | Oyster Fritters |
Broiled Beefsteaks (172) Saratoga Chips (156) 1213. SCRAMBLED EGGS, BORDELAISE Crack eight fresh eggs in a bowl, add half gill milk, season with half teaspoon salt, two ... From The International Cook Book, 1906, page 372. | |
| Gulf City Cook Book (1878) | Oyster Fritters.—no |
Take one pint of milk, two well-beaten eggs, and flour to make a smooth but rather thin batter. Season with pepper and salt. Stir in fifty large oysters; drop a spoonful ... From Gulf City Cook Book, 1878, page 34. | |
| Gulf City Cook Book (1878) | Oyster Fritters.—no |
Beat two eggs very in two of cream, three table-spoonfuls of flour, and pepper and salt to From Gulf City Cook Book, 1878, page 34. | |
| The Boston Cooking-School Cook Book (1896) | Oyster Grumbo |
1 pint oysters % can okra 4 cups Fish Stock % can tomatoes 1^ cup butter Salt 1 tablespoon chopped onion Pepper Clean, pick over, and parboil oysters; drain, and add ... From The Boston Cooking-School Cook Book, 1896, page 171. | |
| The National Cookery Book (1876) | Oyster Ketcuup |
Pound the oysters well and strain them through a sieve. Mix the juices of the strained oysters with their liquor; put cloves, mace and peppe r sufficient to season or ... From The National Cookery Book, 1876, page 285. | |
| The Picayune Creole Cook Book (1901) | Oyster Liquor |
Toast five or six slices of bread to a nice brown and butter them on both sides. Drain the liquor from the oysters and put it in a saucepan. When hot, add a large lump ... From The Picayune Creole Cook Book, 1901, page 70. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Oyster Loaf |
Prepare a fresh loaf of baker’s bread by cutting out a square from one end and tearing out the inside, as whole as possible. When but a shell is left, butter it well ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 294. | |
| The Cook's Own Book (1832) | Oyster Loaves |
Cut off the top of some rolls, take out the crumb, and fry them brown and crisp clarified Imlter, tln-n fry some bread crumbs; tin; requisite quantity of oysters, ... From The Cook's Own Book, 1832, page 175. | |
| Common Sense in the Household (1871) | Oyster Omelet |
»J« 12 oysters, if large; double the number of small ones. Chopped parsley, salt, and pepper. Chop the oysters very finely. Beat the yolks and whites of the eggs ... From Common Sense in the Household, 1871, page 76. | |
| Mrs. Owen's Illinois Cook Book (1871) | Oyster Omelet |
s Strain the liquor from twenty-five large oysters or forty small ones, chop them fine, leaving out the hard Break into a shallow pan, six, seven or eight eggs, ... From Mrs. Owen's Illinois Cook Book, 1871, page 48. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Oyster Omelet |
Add to a half cup of cream six eggs beaten very light, season with pepper and salt, and pour into a frying-pan with a table-spoon of butter; drop in a dozen large ... From Buckeye Cookery and Practical Housekeeping, 1877, page 266. | |
| The Dixie Cook-Book (1883) | Oyster OMELET |
Add to a half cup of cream six eggs beaten very light, season with pepper and salt, and pour into a frying-pan with a tuble-spoon of butter; drop in a dozen large ... From The Dixie Cook-Book, 1883, page 305. | |
| The White House Cook Book (1887) | Oyster Omelet |
PARBOIL a dozen oysters in their own liquor, skim them out and let them cool; add them to the beaten eggs, either whole or minced. Cook the same as a plain omelet. ... From The White House Cook Book, 1887, page 257. | |
| Recipes for Sea Food (c. 1910s) | Oyster Omelet, No. L*— Chop |
one dozen oysters in pieces, sprinkle teaspoonful of salt over them, and let them stand in their own liquor, in a cool place, for half an hour. six the yolks and whites ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 131. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Oyster Omlet |
Prepare the omlet as above, chop a dozen oysters, and stir them into the eggs as before directed. Beat up six eggs; mix a spoonful of flour with a little milk; stir it ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 91. | |
| The New England Cook Book, or Young Housekeeper's Guide (1836) | Oyster Pancakes |
Mix the juice of the oysters, with flour, in the proportion of a pint of to a pint of flour, have not juice enough, or water, add a couple of eggs, and a little salt to ... From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 46. | |
| The Dixie Cook-Book (1883) | Oyster Pate |
Take a piece of short paste, or scraps of puff paste, roll it out one-fourth of an inch thick, and cut out the number of pieces you require with the same cutter as for ... From The Dixie Cook-Book, 1883, page 376. | |
| The Cook's Own Book (1832) | Oyster Patties |
(1) Roll out puff paste a quarter of an incli thick, cut it squares with a knife, sheet eight or ten patty pans, put upon each a bit die size of half a walnut; out ... From The Cook's Own Book, 1832, page 176. | |
| The Cook's Own Book (1832) | Oyster Patties |
(2) Make some rich puff paste, and bake it in very small tin patty-pans. When cool, turn diem out upon a large i^ish. Stew some large fresh oysters widi a few cloves, a ... From The Cook's Own Book, 1832, page 176. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Oyster Patties |
Line small patty pans with a good paste; cut some covers to the pans with a rich puff paste; bake the crust on tin sheets; wash a quart of oysters out of the liquor, and ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 47. | |
| The Kansas Home Cook-Book (1874) | Oyster Patties |
Line patty-pans with good paste, cut covers to the pans and bake them on sheets of tin; wash a quart of oysters out of the liquor, and put them into a sauce-pan; add a ... From The Kansas Home Cook-Book, 1874, page 57. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Oyster Patties |
One pint of small oysters, half a pint of cream, a large teaspoonful of flour, Let the cream come to a Mix the flour with a little cold boiling cream. the is cooking let ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 206. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Oyster Patties |
I batch of puff paste 25 nice fat oysters i pint of milk or cream Roll out the puff paste about an inch thick. From Mrs. Rorer's Philadelphia Cook Book, 1886, page 402. | |
| The White House Cook Book (1887) | Oyster Patties |
LINE patty-pans with thin pastry, pressing it well to the tin. Put a piece of bread or a ball of paper in each. Cover them with paste and brush them over with the white ... From The White House Cook Book, 1887, page 93. | |
| Rumford Complete Cook Book (1908) | Oyster Patties |
(10 patties) Salt and pepper or cayenne. 1 cup solid oysters. y2 cup oyster liquor. Puff paste patty shells. Blend the butter and flour in a saucepan, add the cream and ... From Rumford Complete Cook Book, 1908, page 132. | |
| The Southern Cookbook (1912) | Oyster Patties |
fine puff small pattypans, and a bit of in; and against are baked, have ready the following to fill with, taking out the bread. off the beards of the oysters; cut the ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 197. | |
| The International Cook Book (1906) | Oyster Patties, Be'chamel |
Entrecotes, Pojarski (914) 1428. OYSTER PATTIES, BE'CHAMEL Prepare and keep hot six patties (No. 929). Plunge thirty-six freshly opened oysters in a pint boiling water ... From The International Cook Book, 1906, page 438. | |
| The Southern Cookbook (1912) | Oyster Patties, or Small Pies |
As you open the ovsters, separate them from the liquor, which strain: parboil them, after taking off the beards. Parboil sweetbreads, and cutting them in slices, lay ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 200. | |
| La Cuisine Creole (1885) | Oyster Pickle. Veky Easy and Nice |
Wash four dozen oysters; let them be fine and large, with plenty of their own liquor. Pick them carefully, strain their liquor and to it add a dessertspoonful of pepper, ... From La Cuisine Creole, 1885, page 38. | |
| The Cook's Own Book (1832) | Oyster Pie |
Beard a quart of fine oysters, strain die add diem to it. Cut into thin slices the kidney fat of a loin of veal; season diem with while pepper, salt, mace, and grated ... From The Cook's Own Book, 1832, page 176. | |
| The New England Cook Book, or Young Housekeeper's Guide (1836) | Oyster Pie |
Line a deep dish with pie crust, fill it with dry pieces of bread; make a nice puff paste, and cover the dish with it, bake till of a light brown, either in a quick oven ... From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 47. | |
| Directions for Cookery, in Its Various Branches (1837) | Oyster Pie |
Make a puff-paste, in the proportion of a pound and a half of fresh butter to two pounds of it oat rather thick, into two sheets. Butter a deep dish, and line the bottom ... From Directions for Cookery, in Its Various Branches, 1837, page 62. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Oyster Pie |
Wash out of the liquor two quarts of oysters; season them with pepper, a little mace, a glass of white wine; add a cup of very fine cracker crumbs, and some little bits ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 47. | |
| Gulf City Cook Book (1878) | Oyster Pie |
Butter a dish and spread rich pastry on the sides, but not on the bottom. Season the oysters with butter, pepper, and salt, and place them in the lined dish, with ... From Gulf City Cook Book, 1878, page 34. | |
| Housekeeping in Old Virginia (1879) | Oyster Pie |
Stew the oysters, not entirely done, with butter, pepper and one tablespoonful pepper-sauce, and salt. Make a paste of one pound flour and one-half pound butter. Line ... From Housekeeping in Old Virginia, 1879, page 100. | |
| Housekeeping in Old Virginia (1879) | Oyster Pie |
Put a paste in a deep dish. Wash the oysters, drain and put them in the dish, seasoning with butter, pepper, salt, and a little mace, if liked; then put in a layer of ... From Housekeeping in Old Virginia, 1879, page 100. | |
| What Mrs. Fisher Knows About Old Southern Cooking (1881) | Oyster Pie |
Make pastry according to directions of pastry for all kinds of pies in receipt No. bottom and top crust bottom crust to be thick as a quarter dollar Then put oyster ... From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 76. | |
| The Creole Cookery Book (1885) | Oyster Pie |
Put a rich puff paste, and lay oysters over the bottom of the dish; boil some eggs hard, and put 2 or 3 pieces with butter, mace, salt and pepper; shake in a little ... From The Creole Cookery Book, 1885, page 48. | |
| Mrs. Hale's New Cook Book (1857) | Oyster Pie .—Butter |
a deep it puff-pa.ste rolled to about half an inch in thickness. Lay a clean napkin lOver the top of the dish, and put cn the towel a cover for the jpie, of paste. Bake ... From Mrs. Hale's New Cook Book, 1857, page 96. | |
| Recipes for Sea Food (c. 1910s) | Oyster Pie, No |
1.— Line a dish with a puff paste or a rich biscuit paste, and dredge well with; one of; season with pepper, salt, and butter, and pour the; add some of the liquor; ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 134. | |
| Common Sense in the Household (1871) | Oyster Pie. »J« |
Make a rich puff-paste; roll out twice as thick as for a fruit-pie for the top-crust—about the ordinary thickness for the lower. Line a jjudding-dish with the thinner, ... From Common Sense in the Household, 1871, page 76. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Oyster Plant |
Scrape it clean, boil it one hour, take it into a pan and mash it with a potato masher. Season it with a little pepper and salt; make it up into small cakes, about the ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 86. | |
| Aunt Babette's Cook Book (1889) | Oyster Plant, Oe Salsify |
Scrape the roots thoroughly and drop each into cold water as soon as cleaned. Cut in pieces an inch long; put into a stew-pan with enough hot salted water to just cover ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 170. | |
| The International Cook Book (1906) | Oyster Plant, Poulette |
Tenderloin Cutlets, St. Hilaire (287) Roast Leg of Mutton (552) 1127. CONSOMME", RAVIOLI Strain a consomme (No. 52) into a hot soup tureen, add the ravioli H27A. RAVIOLI ... From The International Cook Book, 1906, page 342. | |
| The International Cook Book (1906) | Oyster Plants with Tomato Sauce |
Roast Leg of Mutton (522) Escarole Salad (100) Vanilla Eclairs 1647. SALTED WALNUTS Carefully crack, without mashing, twenty-four good-sized sound walnuts; pick them out ... From The International Cook Book, 1906, page 502. | |
| The White House Cook Book (1887) | Oyster Pot-pie |
SCALD a quart can of oysters in their own liquor; when it boils, skim out the oysters and set aside in a warm place. To the liquor add a pint of hot water; season well ... From The White House Cook Book, 1887, page 94. | |
| The Dixie Cook-Book (1883) | Oyster Pre |
Line a deep pie-dish with puff-paste; dredge with flour, pour in one pint oysters, season well with bits of butter, salt and pepper, and sprinkle flour over; pour on ... From The Dixie Cook-Book, 1883, page 305. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Oyster Pudding |
Take two dozen nice large oysters, drain them from their own liquor, put a layer of rice, boiled very dry, in your pudding-dish, then a layer of oysters, then a layer of ... From Mrs. Porter's New Southern Cookery Book, 1871, page 75. | |
| The Boston Cooking-School Cook Book (1896) | Oyster Rarebit |
1 cup oysters ^ teaspoon salt 2 tablespoons butter Few grains cayenne }^ lb. soft mild cheese, 2 eggs cut in small pieces Clean, parboil, and drain oysters, reserving ... From The Boston Cooking-School Cook Book, 1896, page 648. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Oyster Rarebit |
Clean and remove tlie hard muscles from half a pint of oysters; parboil the oysters in the chafingdish in their own liquor until their edges curl, then remove to a hot ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 261. | |
| The Appledore Cook Book (1872) | Oyster Roast |
Cook the same as for patties, but serve on buttered toast. Scalloped Oysters, Put a layer of oysters in an oval dish, and dredge in a salt, pepper, and butter; then a ... From The Appledore Cook Book, 1872, page 141. | |
| The Dixie Cook-Book (1883) | Oyster Roi |
Cut a round piece, say six inches across, from the top of a wellbaked round loaf of bread, remove the inside from the loaf, leaving crust half an inch thick; make-a rich ... From The Dixie Cook-Book, 1883, page 306. | |
| Gulf City Cook Book (1878) | Oyster Salad |
Take half a gallon of fresh oysters, the yelks of four hardboiled eggs, one raw egg, well whipped, two spoonfuls saladoil, or melted butter, two tea-spoonfuls of salt, ... From Gulf City Cook Book, 1878, page 86. | |
| Housekeeping in Old Virginia (1879) | Oyster Salad |
^ gallon fresh oysters. The yolks of four hard-boiled eggs. 1 raw egg, well whipped. 2 large spoonfuls salad oil or melted butter. 2 teaspoonfuls salt. 2 teaspoonfuls ... From Housekeeping in Old Virginia, 1879, page 199. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Oyster Salad |
One of celery, one quart of oysters, one-third of a of mayonnaise of vinegar, one of oil, half a teaspoonful of salt, one-eighth of a of pepper, one Let the oysters come ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 216. | |
| The Dixie Cook-Book (1883) | Oyster SALAD |
Half gallon each fresh oysters and celery cut into dice, yolks of four hard-boiled eggs, a raw egg whipped, two large spoons melted butter, two tea-spoons each of salt, ... From The Dixie Cook-Book, 1883, page 298. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Oyster Salad |
Boil twenty oysters in their own liquor five minutes, drain, in cold water, then dry and stand away until very When cold, mix with a half-cup of mayonnaise, and serve on crisp salad leaves. From Mrs. Rorer's Philadelphia Cook Book, 1886, page 253. | |
| The White House Cook Book (1887) | Oyster Salad |
DRAIN the liquor from a quart of fresh oysters. Put them in hot vinegar enough to cover them placed over the fire; let them remain until plump, but not cooked; then drop ... From The White House Cook Book, 1887, page 194. | |
| Aunt Babette's Cook Book (1889) | Oyster Salad |
Cook the oysters in their own liquor, allowing them to boil up but once, then spread upon a platter. Leave until ice cold, and cut them up into small pieces (do not ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 177. | |
| The New England Cook Book, or Young Housekeeper's Guide (1836) | Oyster Sauce |
Take the juice of your oysters, and to a pint put a couple of sticks of rnace, a salt and pepper, put it on the fire, when it boils, mix two tea spoonsful of flour, with ... From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 35. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Oyster Sauce |
Take two quarts of oysters, wash them out of the liquor with the hands to get out all the grit, let the liquor stand and settle, then drain it into a saucepan, add a ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 80. | |
| Common Sense in the Household (1871) | Oyster Sauce |
»J« 1 pint oysters. Half a lemon. 1 teaspoonful flour. 1 teacupful milk or cream. Cayenne and nutmeg to taste. From Common Sense in the Household, 1871, page 186. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Oyster Sauce |
Scald a pint of oysters and strain them through a sieve; then wash some more in cold water, and take off their beards; put them in a stew-pan and pour the liquor over ... From Mrs. Porter's New Southern Cookery Book, 1871, page 165. | |
| The Appledore Cook Book (1872) | Oyster Sauce |
Set a basin on the fire with half a pint of oysters and one pint of boiling water; boil three miniates, and then stir in half a cup of butter beaten to a cream, with two ... From The Appledore Cook Book, 1872, page 199. | |
| The Kansas Home Cook-Book (1874) | Oyster Sauce |
Stew a pint of oysters in their own liquor minutes, and add one cup of or cream; when this boils, strain the liquor and return to the saucepan; stir well in one teaspoon ... From The Kansas Home Cook-Book, 1874, page 101. | |
| Housekeeping in Old Virginia (1879) | Oyster Sauce |
Scald one pint large fresh oysters, just enough to plump them; adding one tablespoonful pepper vinegar, a little black pepper and salt. Pour into a sufficient quantity ... From Housekeeping in Old Virginia, 1879, page 213. | |
| The Dixie Cook-Book (1883) | Oyster Sauce |
Set a basin on the fire with half pint oysters, from which all bits of shel! have been picked, and one pint boiling water; let boil three minutes, skim well, and then ... From The Dixie Cook-Book, 1883, page 139. | |
| The Creole Cookery Book (1885) | Oyster Sauce |
When the oysters are opened, take care of all the liquor, and boil them in it; then take the oysters out and put to the liquor 3 or 4 blades of mace; add to it some ... From The Creole Cookery Book, 1885, page 60. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Oyster Sauce |
Boil twenty-five oysters in their own liquor for one minute, stirring continually; drain, put the liquor back on the fire; add one cup of cream or milk; rub one ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 244. | |
| The White House Cook Book (1887) | Oyster Sauce |
TAKE a pint of oysters and heat them in their own liquor long enough to come to a boil, or until they begin to ruffle. Skim out the oysters into a warm dish, put into ... From The White House Cook Book, 1887, page 177. | |
| The Boston Cooking-School Cook Book (1896) | Oyster Sauce |
1 pint oysters 1 cup milk or Chicken Stock }^ cup butter Salt ^ cup flour Pepper Oyster liquor Wash oysters, reserve liquor, heat, strain, add oysters, and cook until ... From The Boston Cooking-School Cook Book, 1896, page 330. | |
| The Picayune Creole Cook Book (1901) | Oyster Sauce |
Sauce aux Huttres 2 Dozen Oysters. The Oyster Water. Boil the oysters in their own water. Add a nice herb bouquet while boiling. Take a tablespoonful of butter and one ... From The Picayune Creole Cook Book, 1901, page 168. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Oyster Sauce |
1 cup oysters IJ cups oyster liquor; drain and reserve a Sauce, with butter, seasonings, and; add chopped oysters and serve. Should there not be sufficient oyster liquor ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 152. | |
| Rumford Complete Cook Book (1908) | Oyster Sauce |
1 pint of oysters. Salt, pepper and lemon juice for the seasoning. Scald the oysters in their own liquor; chop them coarsely and reserve three-fourths cup of the liquor. ... From Rumford Complete Cook Book, 1908, page 67. | |
| The Southern Cookbook (1912) | Oyster Sauce |
Save the liquor in opening, and boil with the beards a bit of mace and Meantime throw the oysters into cold water, and drain off. Strain the liquor, and put it saucepan ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 129. | |
| The Creole Cookery Book (1885) | Oyster Sauce for Boiled Fowl or Turkey |
Put into a stewpan, with their liquor, 2 dozen large oysters and a little water; when it boils, take out the oysters with a‘silver spoon, and drain them on a hair sieve; ... From The Creole Cookery Book, 1885, page 60. | |
| The Virginia House-Wife (1824) | Oyster Sauce for Fish |
Scald a pint of oysters, and strain them through a sieve; then wash some more in cold water and take off their beards; put them in a stew pan and pour the liquor over ... From The Virginia House-Wife, 1824, page 127. | |
| Recipes for Sea Food (c. 1910s) | Oyster Sauce. — Strain |
fifty; put the juice a saucepan; add one pint of new milk; let it simmer, and then skim off whatever froth may rise. From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 140. | |
| Housekeeping in Old Virginia (1879) | Oyster Sausage |
Chop one piut oysters, with one-quarter pound veal, and onequarter pound suet. Mix with bread crumbs, and pound all in a mortar. Season with salt and pepper, adding an ... From Housekeeping in Old Virginia, 1879, page 101. | |
| The Creole Cookery Book (1885) | Oyster Sausage |
Chop a pint of oysters with a quarter of a pound of veal and a quarter of a pound of suet, and some bread crumbs; add one egg and a little flour; season with salt and ... From The Creole Cookery Book, 1885, page 47. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Oyster Sautd |
Two dozen large, or three dozen small, oysters, two tablespoonfuls of butter, four of fine cracker crumbs, Let the in the Then season with in the crumbs. Have the butter ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 123. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Oyster SHort Cake |
One quart sifted flour, two tea-spoons baking-powder, one tablespoon butter, a pinch of salt, and enough sweet milk to moisten well; roll about an inch thick, and bake ... From Buckeye Cookery and Practical Housekeeping, 1877, page 266. | |
| Housekeeping in Old Virginia (1879) | Oyster Short Cake |
3 teaspoonfuls baking powder. A pinch of salt. Enousli sweet milk to moisten well. Koll about one inch thick and bake on tin pie plates quickly, "While it is baking, ... From Housekeeping in Old Virginia, 1879, page 101. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Oyster Stew |
Two quarts oysters, one of sweet milk, two tablespoons best butter, one of corn starch or two of flour; drain liquor from oysters, boil and skim; set milk in a kettle of ... From Buckeye Cookery and Practical Housekeeping, 1877, page 267. | |
| Aunt Babette's Cook Book (1889) | Oyster Stew |
Drain off all the liquor from a quart of oysters, heat the liquor, and at the same time heat a quart of rich, sweet milk to boiling point, skim the boiling liquor, then ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 76. | |
| The Boston Cooking-School Cook Book (1896) | Oyster Stew |
1 quart oysters ^ cup butter 4 cups scalded milk }4 tablespoon salt Clean oysters by placing in a colander and pouring over them three-fourths cup cold water. Carefully ... From The Boston Cooking-School Cook Book, 1896, page 169. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Oyster Stew |
1 quart oysters 1 quart milk 4 tablespoons cracker crumbs Drain oysters from liquor; heat liquor to boiling point. From Lowney's Cook Book, Illustrated in Colors, 1907, page 98. | |
| Recipes for Sea Food (c. 1910s) | Oyster Stew, No |
one cup of strained liquor and half a cup of water. Skim, add half a teaspoonful of saltspoonful of pepper, one tablespoonful of butter, and one tablespoonful rolled ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 136. | |
| The International Cook Book (1906) | Oyster Stew,' Boston Style |
Have twenty-four large box oysters placed in a stew pan with their own liquor, add an extra pint fresh oyster juice and a pint of water, four branches well-cleaned ... From The International Cook Book, 1906, page 900. | |
| The Boston Cooking-School Cook Book (1896) | Oyster Stuffing |
1 cup cracker crumbs 1% teaspoous lemon juice ^ cup melted butter )^ tablespoon finely chopped % teaspoon salt parsley % teaspoon pepper 1 cup oysters Add seasonings and ... From The Boston Cooking-School Cook Book, 1896, page 210. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Oyster Stuffing |
2 cups oysters 1 tablespoon chopped parsley 1 cup cracker crumbs Drain oysters; mix crumbs, melted butter and parsley. highly with with salt and pepper and mix with ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 95. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Oyster Stuffing |
2 cups cvaeker crumbs 1 teaspoon pepper 1 pint oysters 1 tablespoon chopped celery \ cup boiling water or hot milk oysters, dip in melted ingredients, and use for ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 122. | |
| La Cuisine Creole (1885) | Oyster Stuffing for Turkey |
Take three or four dozen nice plump oysters, wash and beard them, add to them a tumblerful of bread crumbs; chop up a tumblerful of nice beef suet; mix to¬ gether, and ... From La Cuisine Creole, 1885, page 35. | |
| The Boston Cooking-School Cook Book (1896) | Oyster Stufifing |
8 cups stale bread crumbs Salt and pepper y^ cup melted butter Few drops onion juice 1 pint oysters Mix ingredients in the order given, add oysters, cleaned and drained from their liquor. From The Boston Cooking-School Cook Book, 1896, page 311. | |
| La Cuisine Creole (1885) | Oyster Toast |
A nice little dish for a luncheon or a late supper. Scald a quart of oysters in their own liquor, take them out and pound or chop them to a paste; add a little cream or ... From La Cuisine Creole, 1885, page 36. | |
| The White House Cook Book (1887) | Oyster Toast |
SELECT the large ones, used for frying, and first dip them in beaten egg, then in either cracker or bread crumbs and cook upon a fine wire gridiron, over a quick fire. ... From The White House Cook Book, 1887, page 306. | |
| The White House Cook Book (1887) | Oyster Toast |
MAKE a nice slice of dry toast, butter it and lay it on a hot dish. Put six oysters, half a teacupful of their own liquor, and half a cupful of milk, into a tin cup or ... From The White House Cook Book, 1887, page 558. | |
| The New England Cook Book (1905) | Oyster Toast.—Select |
fifteen plump oysters; mince them, and season with mixed pepper and a pinch of nutmeg the yelks of four eggs and mix them with half a pint of Put the whole into a ... From The New England Cook Book, 1905, page 68. | |
| Common Sense in the Household (1871) | Oyster Tritteks. J* |
Drain the liquor from the oysters, and to a cupful of thia add the same quantity of milk, three eggs, a little salt, and flour enough for a thin batter. Chop the oysters ... From Common Sense in the Household, 1871, page 74. | |
| The Southern Cookbook (1912) | Oyster*, to Stew |
Open them, and separate the liquor from them, then wash them from the grit: strain the liquor, and put with the oysters a bit of mace and lemon-pee], and a few white ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 200. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Oyster-and-Sweetbread Salad |
Cut a pair of cold cooked sweetbreads into cubes. Parboil one pint of oysters, drain, cool, and cut in halves; marinate the sweetbreads and oysters with French dressing, ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 109. | |
| The New England Cook Book (1905) | Oyster-plant.—Cut |
off the tops of a bunch of salsify, or oyster-plant, close to the root; scrape and wash well, and slice lengthwise or round; until tender in salted water; drain and put ... From The New England Cook Book, 1905, page 122. | |
| Mrs. Owen's Illinois Cook Book (1871) | Oysters |
One pint grated sweet corn, Half a cupful sweet milk, Half a teaspoonful black pepper,* From Mrs. Owen's Illinois Cook Book, 1871, page 145. | |
| Mrs. Owen's Illinois Cook Book (1871) | Oysters |
Wash four dozen of the largest oysters you can get in their own liquor, wipe them dry, strain the liquor off, adding to it a dessertspoonful of pepper, two blades of ... From Mrs. Owen's Illinois Cook Book, 1871, page 312. | |
| Aunt Babette's Cook Book (1889) | Oysters |
In giving. an oyster supper always serve raw oysters first, then stewed, fried and so on. Serve nice, white crisp celery, olives, ■ lemons, good catsup, cold slaw and ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 76. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Oysters a La Bechamel |
the oysters about two minutes in their own liquor, drain, and chop them fine. in a porcelain or granite saucepan, and, when melted, add the flour; and mix over the fire ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 80. | |
| Rumford Complete Cook Book (1908) | Oysters a la Poulette |
y£ cup thin cream. 1 pint solid oysters. Put the butter and flour in the chafing-dish, and till they are smoothly blended. Add the milk a at a time, till the sauce ... From Rumford Complete Cook Book, 1908, page 212. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Oysters a la Snowdon |
Heat one quart of cream, seasoned to taste with celery salt, paprika and a few drops of tabasco. When very hot place in cream about a pint and a half of large selected ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 302. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Oysters and Macaroni |
Boil four ounces of macaroni, in plenty of boiling water, cut it pieces about one inch Put a layer of this in the bottom of a baking-dish, a of and and a few bits of ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 84. | |
| The Boston Cooking-School Cook Book (1896) | Oysters and Macaroni |
1 pint oysters Salt and pepper ^ cup macaroni broken in Flour 1 inch pieces y^ cup buttered crumbs J^ cup butter Cook macaroni in boiling salted water until soft; drain, ... From The Boston Cooking-School Cook Book, 1896, page 229. | |
| Larkin Housewives' Cook Book (1915) | Oysters au Gratin |
Put two tablespoons butter into a sauce-pan. When melted add two tablespoons flour, and one cup of milk and it thickens. When cooked, season with one-half teaspoon a ... From Larkin Housewives' Cook Book, 1915, page 17. | |
| Recipes for Sea Food (c. 1910s) | Oysters Baked on Toast. — Butter |
squares of toast and lay them, butter side down, on a platter. Lay the oysters on the toast, bring the to a boil with a tablespoonful of butter, salt and pepper, and it ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 141. | |
| Recipes for Sea Food (c. 1910s) | Oysters en Casserole. — Butter |
individual casseroles and sprinkle the bottom of each with finely minced or chopped green pepper, onion, parsley and pinch of clove. Brown the onion and pepper a little. ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 127. | |
| La Cuisine Creole (1885) | Oysters Fried |
Take large oysters from their own liquor; dry and lay them in a towel till you heat, very hot, a cup of lard in a thick-bottomed pan. Dip each oyster in wheat flour, or ... From La Cuisine Creole, 1885, page 37. | |
| The White House Cook Book (1887) | Oysters Fried in Batter |
Ingredients.— One-half pint of oysters, two eggs, one-half pint of milk, sufficient flour to make the batter; pepper and salt to taste; when liked, a little nutmeg; hot ... From The White House Cook Book, 1887, page 90. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Oysters Grilled in the Chafing-dish |
Wash a pint of large oysters, pick them from the liquor and drain as dry as pos¬ sible. Put them in a well-heated blazer and as fast as liquor drains from them, remove ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 302. | |
| The Boston Cooking-School Cook Book (1896) | Oysters in Brown Sauce |
1 pint oysters % ^^P "^i^^ 1^ cup butter }4 teaspoon salt y^ cup flour 1 teaspoon anchovy sauce 1 cup oyster liquor % teaspoon pepper Parboil and drain oysters, reserve ... From The Boston Cooking-School Cook Book, 1896, page 228. | |
| The International Cook Book (1906) | Oysters in Cases, Mornay |
Pilaff of Turkey,* Noni (1874) 3074. OYSTERS IN CASES, MORNAY Rub outsides of six paper cases with a little oil, place on a plate and keep at oven door until required. ... From The International Cook Book, 1906, page 900. | |
| Recipes for Sea Food (c. 1910s) | Oysters in Ramekins. — Cut round |
slices of bread to fit your ramekin dishes, the slices not more than a quarter of an inch Toast and butter the shoes and in the Pour over them a to moisten but not make ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 135. | |
| Fifty-Two Sunday Dinners (1913) | Oysters on the Half Shell |
- $8 dozen oysters. Salt, pepper, Tobasco, horse2 lemons cut in quarters. radish and Tomato catsup. Process: If possible, have the little Blue Points. Open, loosen, and ... From Fifty-Two Sunday Dinners, 1913, page 18. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Oysters Panned in the |
Wash the shells and wipe dry. Place them in a pan with the round shell down. Set in a hot oven for three minutes; then take out, and remove the upper shell. Put two or ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 123. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Oysters Panned in their Own Liquor |
Eighteen large, or thirty small, oysters, one table-spoonful of butter, one of cracker crumbs, salt and pepper to taste, one teaspoonful of lemon Put the oysters on in ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 123. | |
| Aunt Babette's Cook Book (1889) | Oysters Pates, Ok Patties |
Make a very rich puff paste and bake in patty -pans; bake smaller patties to be used as covers (many prefer the patties uncovered); when baked turn out on a large ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 79. | |
| The Cook's Own Book (1832) | Oysters Scalloped |
(1) Put them, with their liquor strained, two or three blades of m i< e. a lew peppercorns, a cayenne, and a piece of butter the size of a walnut, kneaded with Hour, ... From The Cook's Own Book, 1832, page 177. | |
| The Cook's Own Book (1832) | Oysters Scalloped |
(2) off the beards, stew in strained, with a little mace, while pepper, and.-.ill. Fry in a stewpan, with a butter, some grated bread-cnimlis, till of a nice brown; |>ut ... From The Cook's Own Book, 1832, page 177. | |
| Housekeeping in Old Virginia (1879) | Oysters Scalloped in the /Shell |
Open the shells, setting aside for use the deepest ones. Have ready some melted butter, not hot, seasoned with minced parsley and pepper. Roll each oyster in this, ... From Housekeeping in Old Virginia, 1879, page 96. | |
| Aunt Sammy's Radio Recipes (1927) | Oysters Scalloped with Rice |
3 cups cooked rice. 1 pint fresh oysters. 1 cup chopped celer}'. Place alternate layers of rice, oysters, and celery in a baking dish. Pour over them a smooth, white ... From Aunt Sammy's Radio Recipes, 1927, page 44. | |
| The Cook's Own Book (1832) | Oysters Stewed |
(3) Large oysters will do for stewing, and by some are preferred. Stew a couple of dozen of these in their own liquor; when they are coming to a I xiil,.. kim well, take ... From The Cook's Own Book, 1832, page 177. | |
| La Cuisine Creole (1885) | Oysters Stewed with Champagne |
Put into a silver chafing dish a quarter of a pound of butter; lay in a quart of oysters; strew over them grated bread which has been toasted, beaten and sifted, some ... From La Cuisine Creole, 1885, page 36. | |
| La Cuisine Creole (1885) | Oysters Stewed with Milk |
Take a pint of fine oysters, one-half pint of their own liquor and a half a pint of milk; boil the liquor, take off the scum; put in a quarter of a pound of butter, ... From La Cuisine Creole, 1885, page 36. | |
| Gulf City Cook Book (1878) | Oysters with Fricasseed Chicken |
Fry the oysters in bread or cracker crumbs, and egg, a light brown. Lay them on the fricasseed chicken, and pour a thick-drawn butter-sauce over the whole. From Gulf City Cook Book, 1878, page 35. | |
| Rumford Complete Cook Book (1908) | Oysters with Mushrooms |
2 cups oysters. Salt, pepper and lemon juice to taste. 3 large mushrooms. Scald the oysters and drain the liquor from them; melt the butter, chop the mushrooms and cook ... From Rumford Complete Cook Book, 1908, page 212. | |
| The New England Cook Book (1905) | Oysters, Etc |
arates from the bones. A large fish will require an hour to When done, serve on a hot dish, and have a few hard-boiled eggs, cut in thin slices, laid around it and over ... From The New England Cook Book, 1905, page 63. | |
| The International Cook Book (1906) | Oysters, Hollandaise |
Veal Cutlets, Philadelphia (685) Omelette Souffle'e (85) 2567. OYSTERS, HOLLANDAISE Open twenty-four large oysters and place them in a saucepan with their own liquor, ... From The International Cook Book, 1906, page 801. | |
| The New England Cook Book (1905) | Oysters, No |
2.—Cover the bottom of a bakingdish (well buttered) with a layer of crumbs, and wet these with cream, put on spoonful by spoonful. Pepper and salt, and strew with minute ... From The New England Cook Book, 1905, page 70. | |
| Recipes for Sea Food (c. 1910s) | Oysters, No |
6. — Pick, wash, and one solid quart oysters. Put in layers in baking dish, alternating with dry bread or cracker crumbs and seasoning. When dish is filled add strained ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 138. | |
| The Cook's Own Book (1832) | Oysters, to Keep and Fat |
TEN. Put them into water, and wa-h and clean them with a birch broom; lav ing diem with the deep shell downwards into a tub or broad platter, and then.-prink le them ... From The Cook's Own Book, 1832, page 175. | |
| The Cook's Own Book (1832) | Oysters, to Pickle |
Open diem all put them into a saucepan over die fire, stirring them now and then, and when die take diem off, skim die surface, and put die into a bowl; let die settle, ... From The Cook's Own Book, 1832, page 176. | |
| Common Sense in the Household (1871) | Oysters. »J< |
Crush and roll several handfuls of Boston or other friable Put a layer in the bottom of a buttered pudding-dish. Wet this with a mixture of the oyster liquor and milk, ... From Common Sense in the Household, 1871, page 74. | |
| Recipes for Sea Food (c. 1910s) | Oysters. — Procure |
in the them thoroughly and arrange in a steamer, flat side up. closely, place over boihng water and let steam about twenty-five the shells open, the oysters are done. ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 136. | |
| Mrs. Hale's New Cook Book (1857) | Oysters.—Cut |
the steak it in a fivingpan with Add half a pint of water, an onion ulii-ud, pepper and salt, cover the pan close, and let it stew rery slowly for 1 hour; then add a ... From Mrs. Hale's New Cook Book, 1857, page 124. | |
| Mrs. Hale's New Cook Book (1857) | Oysters.—Hang |
it some days, then it well for two days; bone it, and sprinkle it with pepper and a bit of mace pounded; lay some oysters over up tight and tie it; stew it in a small ... From Mrs. Hale's New Cook Book, 1857, page 154. | |
| Mrs. Hale's New Cook Book (1857) | Oyster—Snow-Balls— Croquettes of Rice—Puffs |
Observations.—Although egg forms the chief foundation of all pancakes, they are yet made in various ways according to different tastes and countries. The common sort are ... From Mrs. Hale's New Cook Book, 1857, page 338. | |
| The Epicurean (1894) | Oysteus on the Half Shell |
Oysters appear on the menu the same as in the Russian service; on French bills of fare they do not mention them. Suppress oysters in every month not containing the ... From The Epicurean, 1894, page 18. | |
| The Virginia House-Wife (1824) | Page Page |
To harrico mutton, 59\|Egg sauce for a salt cod, 75 Mutton chopsy-.+++ » 60!/To dress cod sounds 73 Boiled breast of mutton,.... 50)|To stew carp: oe 76 Breast of mutton ... From The Virginia House-Wife, 1824, page 8. | |
| Housekeeping in Old Virginia (1879) | Page R |
Roxind of beef, to spice 157 Rump" " to Btew 145 Steak, broiled 142 2d " how to cook 148 " fried with onions, 143 Stew, Lebanon 140 Sausage, beef 1 53 " bologna 152 ... From Housekeeping in Old Virginia, 1879, page 527. | |
| The International Cook Book (1906) | Pain de la Mecque |
TUESDAY, SECOND WEEK OP OCTOBER 803 2623. SCALLOPS, LYONNAISE Plunge a pound and a half fresh scallops in a quart boiling water wLh a teaspoon salt, boil for five ... From The International Cook Book, 1906, page 820. | |
| The Picayune Creole Cook Book (1901) | Panate Bouillig a la Creme |
6 or 8 Parsnips. A Cream Sauce. Proceed exactly as above in peeling and boiling the parsnips. When done, drain and put into a heated dish, and serve with a Cream Sauce ... From The Picayune Creole Cook Book, 1901, page 228. | |
| Two Hundred and Seventy-Five War-Time Recipes (1918) | Panned Fish |
Roll pieces of fish in corn meal Brown both sides quickly in pork scraps, drippings or cooking oil. the dish and in moderate oven for or well-cooked. cream sauce. Speck soda From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 28. | |
| Recipes for Sea Food (c. 1910s) | Panned Fish. — This |
is suitable for any small fish or such as can be cut in slices. the fish well cleaned, seasoned with pepper and salt and dried with a flour or, better still, very fine ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 74. | |
| The Dixie Cook-Book (1883) | Panned Oysters |
Cut stale bread in thin slices, then round them, removing all crust. Make them to fit patty-pans; toast them, butter, and place in pans. Moisten with three or four ... From The Dixie Cook-Book, 1883, page 305. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Panned Oysters |
Put twenty-five oysters in a colander and wash by pouring over them; allow them to do not save either the water or liquor. Put an iron fryingpan over a quick fire to ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 81. | |
| The Boston Cooking-School Cook Book (1896) | Panned Oysters |
Clean one pint large oysters. Place in dripping-pan small oblong pieces of toast, put an oyster on each piece, sprinkle with salt and pepper, and bake until oysters are ... From The Boston Cooking-School Cook Book, 1896, page 227. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Panned Oysters |
With a fork pressed into a butter ball, rub over the bottom of the hot blazer. Then cover the surface with small rounds of toast, and put one or two uncooked oysters on ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 241. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Panned Oysters |
Melt two tablespoons of butter in hot frying pan, add one pint of cleaned and drained oysters, sprinkle with salt and pepper, and cook in hot oven until edges shrivel. ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 99. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Panned Oysters |
Wash the oysters. Take one-half cup of butter and brown it. Cook the oysters in the butter. Beat the yolks of two eggs, add half a cup of milk and half a tablespoon of ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 298. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Panned Oysters with Maitre d'Hotel Butter |
Cook as before. Have ready two tablespoonfuls of butter beaten to a cream; add a few grains of paprica, one of chopped parsley, and, by degrees, the juice of half a ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 241. | |
| Recipes for Sea Food (c. 1910s) | Panned Oysters, No |
1.— Put one tablespoonful butter in a covered saucepan with one-half saltspoonful of white pepper, one teaspoonful salt, and a few grains of cayenne, when hot add one ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 132. | |
| Mrs. Beeton's Book of Household Management (1861) | Papillons d' Huitres, a, la Mariniere |
Ingredients. — 18 sauce oysters, \ glass Chablis, i tablespoonful of chopped parsley, i tablespoonful of chopped shallots, i oz. of fresh breadcrumbs, i oz. of butter, \ ... From Mrs. Beeton's Book of Household Management, 1861, page 414. | |
| The Picayune Creole Cook Book (1901) | Parsley and Chives and Thyme, chopped |
ine. Scald the oysters in their own water. Drain and mince, but not too fine. Put into the saucepan a tablespoonful of butter, and, when melted, add the parsley (chopped ... From The Picayune Creole Cook Book, 1901, page 71. | |
| The Picayune Creole Cook Book (1901) | Parsley and Lemon to Garnish |
Select fine fresh Trout. Clean and wash the fish thoroughly. Make a small letter “S" with knife on the the fish so as to secure it. Never wrap or tie in a cloth. Have ... From The Picayune Creole Cook Book, 1901, page 60. | |
| The Picayune Creole Cook Book (1901) | Parsley and Lemon to Garnish |
Select fine, fresh Perch. Clean and wash the fish well. Make a small letter “S” with a knife on the back. Pass a piece of twine around the body, so as to secure it. Have ... From The Picayune Creole Cook Book, 1901, page 62. | |
| The Picayune Creole Cook Book (1901) | Parsley and Sliced Lemon to Garnish |
The Speckled Trout is usually served in tenderloin steaks or filets. Skin and cut the fish, after cleaning, into filets or square pieces, slicing across the back. Remove ... From The Picayune Creole Cook Book, 1901, page 61. | |
| The Picayune Creole Cook Book (1901) | Parsley and Sliced Lemon to Garnish |
Skin the fish and clean thoroughly. Then cut the Trout into filets or steaks. Take the yolks of two eggs and a little milk and beat together. Add salt and pepper and ... From The Picayune Creole Cook Book, 1901, page 61. | |
| The Picayune Creole Cook Book (1901) | Parsley and Sliced Lemon to Garnish |
Croakers are a famous breakfast fish. They are most delicious when fried. To fry Croakers properly fill a small pan with milk, and add salt and pepper to taste. Boil the ... From The Picayune Creole Cook Book, 1901, page 62. | |
| The Picayune Creole Cook Book (1901) | Parsley Garnish |
It was a celebrated New Orleans chef who first decided to broil the Soft-Shell Crab. His success was great and “Crabes & la Créole” were in great demand at once at the ... From The Picayune Creole Cook Book, 1901, page 81. | |
| The Picayune Creole Cook Book (1901) | Parsley Sprigs |
Blanch the oysters (see recipe) and then mince very fine. Mix with two tablespoonfuls of Hollandaise Sauce, and then spread over thin strips of buttered toast. Sprinkle ... From The Picayune Creole Cook Book, 1901, page 203. | |
| The Picayune Creole Cook Book (1901) | Parsley, Thyme and Bay Leaf |
Put the lard into a kettle, and when hot add the flour, making a brown roux. When quite brown without - burning, add the chopped onions and parsley. Fry these, and when ... From The Picayune Creole Cook Book, 1901, page 47. | |
| Directions for Cookery, in Its Various Branches (1837) | Partridges, &c |
Chop some fine raw oysters, omitting the hard; mix them with salt, and nutmeg, and add some beaten yolk of egg to bind the other Cut some very thin slices of cold ham or ... From Directions for Cookery, in Its Various Branches, 1837, page 160. | |
| The Jewish Manual (1846) | Patty Meats |
May be prepared from any dressed materials, such as cold dressed veal, beef and mutton, a a ne poultry, sweetbreads, and fish; the chief art is to mince them properly, ... From The Jewish Manual, 1846, page 139. | |
| The International Cook Book (1906) | Pear Tartlets |
SATURDAY, FOURTH WEEK OF JULY 629 2108. CLAM CROQUETTES Open twelve large fresh clams, place in a saucepan with their liquor and a half pint cold water, boil for five ... From The International Cook Book, 1906, page 646. | |
| Recipes for Sea Food (c. 1910s) | Peep in |
occasionally at those around the edge. When the shells are open the clams are done. are delicious eaten from the no other sauce than their own briny sweetness. butter, ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 142. | |
| The Picayune Creole Cook Book (1901) | Pepper and Cayenne to Taste |
Oyster Salad is a favorite lunch dish. Boil about four dozen large oysters in their own liquor, season with salt and pepper. Drain and set aside to cool. Take two crisp ... From The Picayune Creole Cook Book, 1901, page 74. | |
| The Picayune Creole Cook Book (1901) | Pepper and Cayenne to Taste |
Pick the boiled crab carefully, keeping the pieces as large as possible. Lay in a salad bowl. Mix a dressing of two tablespoonfuls of sweet oil, one of French vinegar, ... From The Picayune Creole Cook Book, 1901, page 80. | |
| The Picayune Creole Cook Book (1901) | Pepper and Salt to Taste |
Boil and pick the Crabs according Beat an egg thoroughly and add to the meat, which has been seasoned highly with Cayenne and salt to taste. Take one clove of garlic, ... From The Picayune Creole Cook Book, 1901, page 79. | |
| The Cook's Own Book (1832) | Pepper Pot in a Tureen |
gently in four quarts of water, till reduced to three, three pounds of beef, half a pound of lean ham, a bunch of dried thyme, two onions, two large potatoes pared and ... From The Cook's Own Book, 1832, page 184. | |
| Common Sense in the Household (1871) | Pepper Vinegar |
6 pods red peppers broken up. 3 dozen black pepper-corns. 1 quart of best vinegai*. the in which the has been dissolved; pour over the pepper, put into a jar, and steej) ... From Common Sense in the Household, 1871, page 200. | |
| Housekeeping in Old Virginia (1879) | Pepper Vinegar |
Fill a quart bottle with small peppers, either green or ripe; put in two tablespoonfuls sugar, and fill with good cider vinegar. Invaluable in seasoning sauces, and good ... From Housekeeping in Old Virginia, 1879, page 211. | |
| The Picayune Creole Cook Book (1901) | Pepper, Salt, Chopped Parsiey |
and Lemon Juice. Prepare a puff paste (see recipe) and lay on the ice to cool. Boil the oysters in their own liquor. Drain, put the butter in the saucepan, and when it ... From The Picayune Creole Cook Book, 1901, page 74. | |
| The Dixie Cook-Book (1883) | Peprer VINEGAR |
Fill a quart bottle with small peppers, green or ripe, put in two table-spoons of sugar, and fill with good cider vinegar. Good to ° eat with fish or meat, and ... From The Dixie Cook-Book, 1883, page 140. | |
| Mrs. Hale's New Cook Book (1857) | Perch |
To boil Perch.—First wdpe or wash off the slime, scrape off the scales, which adheres tenaciously to this; empty and clean the insides perfectly, take out the gjlls, cut ... From Mrs. Hale's New Cook Book, 1857, page 84. | |
| The Cook's Own Book (1832) | Perch Boiled |
Put them into cold water, and let them boil carefully; serve with melted butter and soy. From The Cook's Own Book, 1832, page 184. | |
| The International Cook Book (1906) | Perch Saute", Ciboulette |
Fritadelles of Beef Fried Sweet Potatoes (1x6) 3141. EGGS, COQUE Place twelve fresh eggs in a saucepan with one-third more water than height of eggs. Place on range, let ... From The International Cook Book, 1906, page 900. | |
| The Cook's Own Book (1832) | Perch with Wine |
Having scaled and taken out the gills, put the perch into a stewpan, with equal quantities of stock and white wine, a bay-leaf, a clove of garlic, a bunch of parsley and ... From The Cook's Own Book, 1832, page 184. | |
| Rumford Complete Cook Book (1908) | Perfect Fish Balls |
2 cups raw potatoes. 1 cup flaked codfish. J4 teaspoon pepper. legg. Cut the potatoes in small pieces and cook with the the potatoes are Mash very thoroughly till every ... From Rumford Complete Cook Book, 1908, page 32. | |
| The International Cook Book (1906) | Petites Surprises |
1353. GREEN TURTLE, ENGLISH STYLE Prepare a green turtle (No. 639), adding one gill demi-glace (No. 122) and a half gill good sherry. Briskly boil for twenty minutes, ... From The International Cook Book, 1906, page 415. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Philadelphia Broiled Oysters |
Take twenty-five large oysters, drain them, and place on a baking board. Season them with salt and cayenne. cup of the liquor on to boil it boils, skim it, and of ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 82. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Picked-up Codfish |
Take two pounds of Nantucket cod¬ fish, cover it with cold water and soak over night. Then remove all bones and skin, shred into small pieces, cover with cold water, and ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 132. | |
| The Dixie Cook-Book (1883) | Pickiep SaLmon |
Soak salmon twenty-four hours, changing water several times. Put it in boiling water with a little vinegar; when done and cold, boil your vinegar with spice and pour ... From The Dixie Cook-Book, 1883, page 162. | |
| Directions for Cookery, in Its Various Branches (1837) | Pickled Lobster |
Take half a dozen fine lobsters. Put them into boiling salt and water, and when they are all done, take them out and extract all the meat from the shells, leaving that ... From Directions for Cookery, in Its Various Branches, 1837, page 69. | |
| Directions for Cookery, in Its Various Branches (1837) | Pickled Oysters |
a hundred and fifty fine large oysters, and pick off carefully the bits of shell that may be sticking to them. Lay the in a deep dish, and then strain the liquor over ... From Directions for Cookery, in Its Various Branches, 1837, page 59. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Pickled Oysters |
Take two hundred largest size, rinse them in their own liquor, put them in a stew-pan, strain the liquor to them, and come to a boil—just and no more. out of the liquor, ... From Mrs. Porter's New Southern Cookery Book, 1871, page 76. | |
| Housekeeping in Old Virginia (1879) | Pickled Oysters |
1 gallon oysters. 1 tablespoonful salt. 1 ** unground black pepper. 1 " allspice. 6 blades mace. 1 small piece cayenne pepper. Pick oysters out from the juice with a ... From Housekeeping in Old Virginia, 1879, page 99. | |
| La Cuisine Creole (1885) | Pickled Oysters |
Take fine large oysters, put them over a gentle fire in their own liquor, and a small lump of butter to each hundred oysters. Let them boil ten minutes, when they are ... From La Cuisine Creole, 1885, page 123. | |
| The Creole Cookery Book (1885) | Pickled Oysters |
Boil the oysters till quite done, in their own liquor, with as much mace and pepper as will season them; pour off and strain the liquor and vinegar sufficient to cover ... From The Creole Cookery Book, 1885, page 45. | |
| The Creole Cookery Book (1885) | Pickled Oysters |
Be careful to save the liquor when opening the oysters, and scald them in it; take them out of the liquor, and to 14 pints of it add 2 pints of vinegar, with allspice ... From The Creole Cookery Book, 1885, page 48. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Pickled Oysters |
fifty oysters in they begin to curl; drain and save the liquor. Take a half pint of whitewine vinegar, and a half pint of the oyster liquor; on to boil with two blades ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 87. | |
| The White House Cook Book (1887) | Pickled Oysters |
ONE gallon of oysters; wash them well in their own liquor; carefully clear away the particles of shell, then put them into a kettle, strain the liquor over them, add ... From The White House Cook Book, 1887, page 207. | |
| Recipes for Sea Food (c. 1910s) | Pickled Oysters, No |
1. — Two gallons large oysters, drain and rinse them; put one pint oyster juice quart vinegar; scald and skim clear; add one whole pepper, one tablespoonful cloves, one ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 133. | |
| Common Sense in the Household (1871) | Pickled Oysters. *|« |
100 large oysters. 1 pint white wine vinegar. 1 doz. blades of mace. 2 doz. whole cloves, 2 doz. whole black peppers. 1 large red pepper broken into bits. Put oysters, ... From Common Sense in the Household, 1871, page 77. | |
| Gulf City Cook Book (1878) | Pickled Oysters.—no |
one hundred large oysters; the liquor from them and strain it, to remove all fragments of shell. the liquor with one tea-spoonful of salt; when boiling drop in the ... From Gulf City Cook Book, 1878, page 36. | |
| Directions for Cookery, in Its Various Branches (1837) | Pickled Rock-fish |
Have ready a large rock-fish. Put on your fish-kettle with a sufficiency of water to cover the fish amply; spring or pump is best. As soon as the w^ater boils, throw in ... From Directions for Cookery, in Its Various Branches, 1837, page 54. | |
| Directions for Cookery, in Its Various Branches (1837) | Pickled Salmon |
Take a fine fresh salmon, and having cleaned it, cut it into large pieces, and boil it in salted water as if for eating. drain it, wrap it in a dry cloth, and set it in ... From Directions for Cookery, in Its Various Branches, 1837, page 47. | |
| Common Sense in the Household (1871) | Pickled Salmon |
At certain seasons of the year fresh salmon cannot be procured, even by the dwellers in cities, while those who live in the country sometimes do not see it from one ... From Common Sense in the Household, 1871, page 59. | |
| Housekeeping in Old Virginia (1879) | Pickled Salmon |
Soak the salmon twenty-four hours, changing the water. Put it in boiling water, with a little vinegar. When done and cold, boil your vinegar with spice and pour on the fish. — Mrs, A.JP, From Housekeeping in Old Virginia, 1879, page 115. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Pickled Salmon |
A ten -pound salmon i small red pepper 2 quarts of good cider vinegar 4 blades of mace 2 tablespoonfuls of whole 1 small onion *^ pint of boiling water Clean the salmon ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 65. | |
| The White House Cook Book (1887) | Pickled Salmon |
TAKE a fine, fresh salmon, and, having cleaned it, cut it into large pieces, and boil it in salted water as if for eating. Then drain it, wrap it in a dry cloth, and set ... From The White House Cook Book, 1887, page 69. | |
| The Cook's Own Book (1832) | Pie, Cod |
fine piece of cod in salt for dicn wash it well, season it with pepper, salt, nutmeg and it in a dish, with a butter and some good stock. Lay a crust over, and Ijake it; ... From The Cook's Own Book, 1832, page 186. | |
| The New England Cook Book (1905) | Pig,. Rabbit, Steaks, Fish, Tongue, and Calf's-head |
^VERY person who travels or visits much sees number- "^ less illustrations of the varied capacities of carvers. Hotel and restaurant life does not make much display in ... From The New England Cook Book, 1905, page 345. | |
| The Cook's Own Book (1832) | Pike, Boiled |
and takeout the gills; stuff them with the following forcemeat parts of chopped oysters, grated bread crumbs, Ijeefsuet, or butter, two a little onion, pepper, salt, ... From The Cook's Own Book, 1832, page 192. | |
| Chinese-Japanese Cook Book (1914) | Pineapple Fish |
Two pounds of fish; one tablespoonful of syou; one can of preserved pineapple. Clean a haddock or codfish of about two pounds and take out the bones. Rub well with salt, ... From Chinese-Japanese Cook Book, 1914, page 31. | |
| The International Cook Book (1906) | Pineapple Tartlets |
648. OYSTERS, BORDELAISE Carefully open twenty-four large, fresh Rockaway oysters and leave them on the deep shells. Arrange in a roasting pan. Season with a level ... From The International Cook Book, 1906, page 200. | |
| The Cook's Own Book (1832) | Pink, for Fish |
Put into a pan, or wide-mouthed jar, one quart of good vinegar, half a pint of Port wine, half an ounce of cayenne, one large of walnut ketchup, two ditto liquor, a ... From The Cook's Own Book, 1832, page 232. | |
| The Epicurean (1894) | Piquante Blanche |
Suppress the heads and the thin tail parts of four fresh, well cleansed mackerel; remove the skins and pare the meat into half hearts, lay these on a dish, season with ... From The Epicurean, 1894, page 462. | |
| Presbyterian Cook Book (1873) | Pkeserve Ceab Apples |
Put the crab apples in a kettle with grape leaves in and around them, and a small bit of alum. Keep them scalding hot about one hour; then take them out; skin and take ... From Presbyterian Cook Book, 1873, page 145. | |
| Bohemian-American Cook Book (1915) | Place in a saucepan a |
few tablespoons of melted butter, a few finely minced capers, four minced a piece of parsley root, the juice of one lemon, pepper. Add the fish and let it lie thus 24 ... From Bohemian-American Cook Book, 1915, page 124. | |
| La Cuisine Creole (1885) | Plain Boiled Red Fish or Red Snapper |
Wash the fish; when cleaned, wipe it dry and rub it over with lemon juice and salt. Put it in a fish kettle or other vessel to boil, cover it with soft water and throw ... From La Cuisine Creole, 1885, page 33. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Plain Lobster |
Pour three tablespoonfuls of lemon juice over the meat of one lobster and season with salt and Put three tablespoonfuls of butter in the blazer, and, when it is melted, ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 244. | |
| The White House Cook Book (1887) | Plain Oyster Stew |
SAME as milk or cream stew, using only oyster liquor and water instead of milk or cream, adding more butter after taking up. From The White House Cook Book, 1887, page 91. | |
| Directions for Cookery, in Its Various Branches (1837) | Plain Sauces |
LOBSTER SAUCE.—Boil a dozen blades of mace and half a dozen pepper-corns in about, a jill and a half (or three wine-glasses) of water, all the strength is extracted. it, ... From Directions for Cookery, in Its Various Branches, 1837, page 166. | |
| The Boston Cooking-School Cook Book (1896) | Planked Haddock |
Skin and bone a haddock, leaving meat in two fillets. Remove to buttered plank, sprinkle with salt and pepper, brush over with melted butter and bake thirty minutes. ... From The Boston Cooking-School Cook Book, 1896, page 212. | |
| The International Cook Book (1906) | Planked Perch, Italienne |
Chicken Vol au Vent, Hay (755) Fresh Peas, Avignonnaise (2078) Mousse of Lobster Ribs of Lamb, Mint Sauce (255) Pudding, Sue"doise (449) 2394. OUKHA OF PICKEREL Split in ... From The International Cook Book, 1906, page 740. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Planked Shad |
This is the very best way of cooking shad: The plank should be three inches thick, two feet long, one and a half feet wide and of well-seasoned hickory or oak. Pine or ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 61. | |
| The International Cook Book (1906) | Planked Shad |
Procure a three-pound fresh shad, wash well, wipe dry, cut off head and tail, split open through stomach with a knife without separating, and detach spinal bone. Season ... From The International Cook Book, 1906, page 900. | |
| The Boston Cooking-School Cook Book (1896) | Planked Shad or Whitefish |
Clean and split a three-pound shad. Put skin side down on a buttered oak plank one inch thick, and a little longer and wider than the fish, sprinkle with salt and ... From The Boston Cooking-School Cook Book, 1896, page 211. | |
| Recipes for Sea Food (c. 1910s) | Planked Shad, No |
1. — Have a hardwood board one inch and a half thick. Split the shad as for broiling, tack it on the board, skin side down, and roast before the fire until done. Every ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 108. | |
| Fifty-Two Sunday Dinners (1913) | Planked Whitefish |
Clean and split a three-pound whitefish. Lay, skin side down, on a hot, well-greased oak plank (one and one-half inches thick and two or more inches longer and wider ... From Fifty-Two Sunday Dinners, 1913, page 53. | |
| The Picayune Creole Cook Book (1901) | Pleasant odor. In the New Orleans |
Fish Market the vendors generally clean and scale the fish, if requested to do so; but this cleaning and s ling is not to be entirely depended upon, because it is rarely ... From The Picayune Creole Cook Book, 1901, page 49. | |
| Manual for Army Cooks (1896) | Pltanked Shad |
This is the very best way of cooking shad: The plank should be three inches thick, two feet long, one and a half feet wide and of well seasoned hickory or oak. Take a ... From Manual for Army Cooks, 1896, page 268. | |
| Mrs. Beeton's Book of Household Management (1861) | Poisson au Gratin |
Ingredients. — The remains of cold fish of any kind, to each | Ib. of which allow i£ ozs. of butter, 2 ozs. of flour, i a pint of milk, i teaspoonful of anchovy-essence, ... From Mrs. Beeton's Book of Household Management, 1861, page 435. | |
| The Picayune Creole Cook Book (1901) | Poisson Boutllt |
General Rules for Boiling Fish, -Clean and wash the fish thoroughly, make a small letter “S” with knife on the back; pass twine around the body of the fish so as to ... From The Picayune Creole Cook Book, 1901, page 50. | |
| Mrs. Hale's New Cook Book (1857) | Polled Shad .—Cut the shad |
in half, lengthwise; cut each half in three pieces. Take a stone-ware jar with a mouth not very wide. Rub each piece of fish with salt and red pepper; the jar a layer of ... From Mrs. Hale's New Cook Book, 1857, page 99. | |
| The Dixie Cook-Book (1883) | Porrep Fresn Fis |
Let the fish lie in salt water for several hours; then for five pounds fish take three ounces salt, two of ground black pepper, two of cinnamon, one of allspice, and a ... From The Dixie Cook-Book, 1883, page 161. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Porrep Freso Fisx |
Let the fish lie in salt water for several hours; then for five pounds - fish take three ounces salt, two of ground black pepper, two of cinnamon, one of allspice, and a ... From Buckeye Cookery and Practical Housekeeping, 1877, page 136. | |
| Mrs. Hale's New Cook Book (1857) | Port and Madeira mixed, or |
the juice of a lemon made with loaf sugar, ^ tea-cupful of mushroon or tomato ketchup; to a small one allow in proportion the same ingredients; frequently, and garnish ... From Mrs. Hale's New Cook Book, 1857, page 77. | |
| Common Sense in the Household (1871) | Potato Scallops |
Boil, and mash the soft with a Beat up light with melted butter—a dessertspoonful for half-pint potato— salt and to Fill some patty-pans or buttered scallop shells with ... From Common Sense in the Household, 1871, page 216. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Potted Fish |
Three shad or six small mackerel, uncooked; one third of a cup of salt with half a saltspoonful of cayenne pepper mixed with it, and half a cup of whole spices, — ... From Mrs. Lincoln's Boston Cook Book, 1884, page 197. | |
| The White House Cook Book (1887) | Potted Fish |
TAKE out the backbone of the fish; for one weighing two pounds take a tablespoonf ul of allspice and cloves mixed; these spices should be put into little bags of not too ... From The White House Cook Book, 1887, page 78. | |
| The White House Cook Book (1887) | Potted Fresh Fish |
AFTER the fish has laid in salt water six hours, take it out, and to every six pounds of fish take one-quarter cupful each of salt, black pepper and cinnamon, one-eighth ... From The White House Cook Book, 1887, page 77. | |
| Mrs. Hale's New Cook Book (1857) | Potted Lobster .—Pick |
out, from a boiled lobster, the white meat, and mi.x the spawn of a good hen-lobster that has been boiled it well in a mortar with the addition of a litrie powdered ... From Mrs. Hale's New Cook Book, 1857, page 196. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Potted Salmon |
Skin the salmon, and it thoroughly by wiping with a cloth (water would spoil it); cut it into small pieces, which rub with salt; let them remain till thoroughly drained; ... From Mrs. Porter's New Southern Cookery Book, 1871, page 61. | |
| Mrs. Owen's Illinois Cook Book (1871) | Potted Shad |
Take the backbone out of the shad, cut it in small pieces, then put one layer of shad, one small piece of butter, some salt, pepper, and a very small piece of clove, and ... From Mrs. Owen's Illinois Cook Book, 1871, page 47. | |
| Housekeeping in Old Virginia (1879) | Potted Shad |
Cut the fish as for frying; pack in a stone jar with layers of mixed spices, seasoning with salt; after the jar is filled, pour vinegar over; cover tightly with a cloth. ... From Housekeeping in Old Virginia, 1879, page 111. | |
| Mrs. Beeton's Book of Household Management (1861) | POULTRY, OR FISH. |
Ingredients. — \ a pint of milk, £ a pint of either water, fish - or liquor in which moat or poultry has been boiled, i£ ozs. butter,. of flour, mace or nutmeg, salt and ... From Mrs. Beeton's Book of Household Management, 1861, page 279. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Pour a |
little aspic into a dish, and, when it sets, arrange the cutlets upon it a little distance apart; pour over each a few spoonfuls of aspic, and when set cover with more ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 118. | |
| The New England Cook Book (1905) | Pour in |
the liquor of the oysters, set the jar in a kettle of boiling water, and let it stew till the meat becomes very tender. Veal with Rice.—Pour over a small knuckle of veal ... From The New England Cook Book, 1905, page 97. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Pram Cotp Saw |
Slice cabbage very fine, season with salt, pepper, and a little sugar; pour over vinegar and mix thoroughly. It is nice served in the center of a platter with fried oysters around it. From Buckeye Cookery and Practical Housekeeping, 1877, page 257. | |
| The Dixie Cook-Book (1883) | Prawn Corp Straw |
Slice caboage very fine, season with salt, pepper, and a little - sugar; pour cver vinegar and mix thoroughly. It is nice served in the center of a platter with fried ... From The Dixie Cook-Book, 1883, page 293. | |
| The Jewish Manual (1846) | Preliminary Remarks |
Wuen fish is to be boiled, it should be rubbed lightly over with salt, and set on the fire in a saucepan or fish-kettle sufficiently large, in hard cold water, with a ... From The Jewish Manual, 1846, page 66. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Prepare and |
pot as is “ coral ” in the lobster, pound it with the meat. Nine pounds of small mackerel (about twenty-five in number), one ounce of whole cloves, one of pepper-corns, ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 354. | |
| The Cook's Own Book (1832) | Prepare the |
patties as in the last receipt. Take a hen lobster already boiled; pick the meat from the tail and claws, and chop it put it stewpan, with a spawn pounded in a mortar ... From The Cook's Own Book, 1832, page 158. | |
| Common Sense in the Household (1871) | Prepare the |
fish as for Heat almost to boiling a pint of rich, sweet milk, and it, gradually and carefully, three eggs well beaten, a tablespoonful of bxxtter, a little chopped ... From Common Sense in the Household, 1871, page 52. | |
| Recipes for Sea Food (c. 1910s) | Preparing Fish for the Table |
Fish is prepared for the in a variety of ways, which are described in detail in books devoted to cookery. A few words, however, may not be inappropriate on the general ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 47. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Preserved Crab |
4 pounds crab apples 4 jjounds sugar juice of 4 lemons - Wash crab apples, and cook in sugar and water syrup until tender; add lemon jars with fruit, then with syrup, ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 346. | |
| Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats (1828) | Preserved Crab Apples |
Wash your the of your preserving kettle with grape-leaves. Put in the apples. Hang them over the with a very little water, and cover them closely. Do not them to boil, ... From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 98. | |
| The Boston Cooking-School Cook Book (1896) | Pried Fillets of Halibut or Flounder |
Clean fish and cut in long or short fillets. If cut in long fillets, roll, and fasten with small wooden skewers. Sprinkle fillets with salt and pepper, dip in crumbs, ... From The Boston Cooking-School Cook Book, 1896, page 219. | |
| The Boston Cooking-School Cook Book (1896) | Pried Oysters in Batter |
Clean, and dry between towels, selected oysters. Dip in batter, fry in deep fat, drain, and serve on a folded napkin; garnish with lemon and parsley. Oysters may be ... From The Boston Cooking-School Cook Book, 1896, page 230. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Pried Perch |
the are scaled and cleaned, brush egg and ready some put the in, and fry a Serve with melted butter or anchovy sauce. From Mrs. Porter's New Southern Cookery Book, 1871, page 65. | |
| The Boston Cooking-School Cook Book (1896) | Pried Shad Roe^ |
Parboil and cook shad roe as for Baked Shad Roe. Cut in pieces, sprinkle with salt and pepper, and brush over with lemon juice. Dip in crumbs, egg, and crumbs, fry in deep fat, and drain. From The Boston Cooking-School Cook Book, 1896, page 220. | |
| The Boston Cooking-School Cook Book (1896) | Pried Stuffed Smelts |
Smelts are stuffed as for Baked Stuffed Smelts, dipped in crumbs, egg, and crumbs, fried in deep fat, and served with From The Boston Cooking-School Cook Book, 1896, page 220. | |
| The Epicurean (1894) | Provengale et au Beurre de Provence |
Prepare and cook the snails as for No. 1013, fry in oil without browning, some shallots, mushrooms, garlic, and parsley, all to be finely chopped and seasoned with salt, ... From The Epicurean, 1894, page 422. | |
| Housekeeping in Old Virginia (1879) | PuRf E OF Oysters |
For fifty oysters. Put the oysters on in their own liquor — let them come to a boil — take them out and mince them; skim the liquor when nearly done. Beat well together: ... From Housekeeping in Old Virginia, 1879, page 78. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Purée of Canned Salmon |
Remove the oil, bones, and skin from half a can of salmon. Chop the salmon very fine. Boil one quart of milk, and season and thicken it as for fish soup. Add the salmon, ... From Mrs. Lincoln's Boston Cook Book, 1884, page 176. | |
| Common Sense in the Household (1871) | Put a |
The butter will need none. Send nj) hot, garnished with parsley. "Water-Turtles, or Terrapii^s. Land-terrapins, it is hardly necessary to say, are uneatable, but the ... From Common Sense in the Household, 1871, page 72. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Put a |
layer of the sauce into the croustade, then a layer of oysters, which dredge well with salt and pepper; then another of sauce and one of fried crumbs. the croustade is ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 125. | |
| Manual for Army Cooks (1896) | Put a |
little water in the pan; dredge the fish well, season; put a few slices of bacon fat on top and bake from forty-five minutes to an hour. Fish from six to eight pounds ... From Manual for Army Cooks, 1896, page 268. | |
| Recipes for Sea Food (c. 1910s) | Put a |
layer in a dish seasoned with pepper, salt, and butter, then a layer of oysters, until the is full. Mix some grated bread with a beaten tgg, spread over the top, and bake. From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 131. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Put in the |
blazer of chafing -disli, over hot -water, the beaten yolks of four eggs, one teaspoonful, each, of tarragon vinegar, cider vinegar and made mustard, a of and one ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 251. | |
| Recipes for Sea Food (c. 1910s) | Put in the shrimps and |
let them get thoroughly heated, not allowing the eggs to curdle. Serve on strips of toast. Creamed Shrimps Baked with Green Peppers. — Select twelve even-sized green ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 167. | |
| Mrs. Hale's New Cook Book (1857) | Put the |
shells pint of water with some whole pepper, salt, and a little mace. till all the goodness is extracted from the shells; it. Mix little cream, or thin melted butter, ... From Mrs. Hale's New Cook Book, 1857, page 91. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Put the butter in the |
blazer, and, when it melts, put the lobster into it diafing-dish Dainties. and cook four or five minutes. Add the salt, pepper, nutmeg, wine and brandy. Stir the cream ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 243. | |
| Boston School Kitchen Text-Book (1887) | Questions on Lesson Xix |
Questions on Lesson XIX. "When is it extravagant to use be eaten with ? Why is a fresh egg heavier a stale egg ? it injure eggs to handle roughly even if the shell is ... From Boston School Kitchen Text-Book, 1887, page 247. | |
| The Creole Cookery Book (1885) | Ragout Souse |
Fry the souse of a light brown; make in another vessel a gravy of a large lump of butter rolled in flqur, with a little boiling water; add to it beaten cloves and ... From The Creole Cookery Book, 1885, page 58. | |
| The International Cook Book (1906) | Raspberry Tartlets |
2027. SHRIMPS WITH MAYONNAISE Shell one and a half pounds cooked fresh shrimps and place in a bowl. Season with three tablespoons salad dressing (No. 863). Mix well in ... From The International Cook Book, 1906, page 622. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Raw Oysters |
Select fine oysters, drain in a colander, pick out all bits of shell, sprinkle well with pepper and salt, and place on ice for half an hour before serving. They may be ... From Buckeye Cookery and Practical Housekeeping, 1877, page 267. | |
| The Dixie Cook-Book (1883) | Raw Oysters |
Wash the shells, open, detaching the flat shell, loosen from the deep shell, but leave them in it, and serve half dozen on a plate, with a quarter of lemon in center. ... From The Dixie Cook-Book, 1883, page 306. | |
| Recipes for Sea Food (c. 1910s) | Raw Oysters. — Raw |
are served in their own shells, on plates of cracked ice. Blue points are the favorite. A square block of ice, with the centre melted out and surrounded by a wreath of ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 139. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Rechauffe of Fish |
Take a pint of cold boiled fish, cut in small pieces. Put into the chafing-dish with two tablespoons of butter, half a cup of milk or cream, a cup of fine cracker or ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 148. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Rechauffe of Fish, No |
I pint of cooked fish, flaked of anchovy and seasoned. J^ a cup of butter. 1^ a of pap- ^ a cup of flour. rica. I cup of fish stock. 1 cup of cream and milk 2 ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 257. | |
| La Cuisine Creole (1885) | Red Snapper a La Chambord |
Clean your fish, and be careful not to damage it, and replace the roe. Take off the scales, and lightly raise the skin on one side, and lard it with bacon from fin to ... From La Cuisine Creole, 1885, page 259. | |
| Boston School Kitchen Text-Book (1887) | Red-blooded |
like salmon, mackerel, and blue-fish, have the oil distributed through the body, and the flesh is dark. They are for those who can digest them, but they are too rich and ... From Boston School Kitchen Text-Book, 1887, page 229. | |
| La Cuisine Creole (1885) | Red-fish a La Provencale |
Have properly cleaned a medium sized fish; score it deep then put in a large dish and cover with a pickle or marinade made of two sliced carrots, two onions, some ... From La Cuisine Creole, 1885, page 34. | |
| The Picayune Creole Cook Book (1901) | Redfish or Red Snapper. Take out |
all the bones and remove the skin. Pound the fish well in a mortar, and add gradually the well-whipped whites of three eggs. Add carefully the cream or milk, and season ... From The Picayune Creole Cook Book, 1901, page 161. | |
| The White House Cook Book (1887) | Reed Birds |
PICK and draw them very carefully, salt and dredge with flour, and roast with a quick fire ten or fifteen minutes. Serve on toast with butter and pepper. You can put in ... From The White House Cook Book, 1887, page 120. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Refreshments for One Hundred and Seventy-five.—six Gallons |
oysters; three small hams, five large turkeys, ten tongues: six chickens and twelve bunches of celery for salad; three gallons pickles; seventeen dozen bans, twelve ... From Buckeye Cookery and Practical Housekeeping, 1877, page 307. | |
| Manual for Army Cooks (1896) | Remarks on Fish |
Fresh fish are best when just taken from the They are fresh when the eyes are clear, the fins stiff, the gills red, and hard to open. Unless fish have been frozen or ... From Manual for Army Cooks, 1896, page 72. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Remnants of Cooked Fish |
Remnants of cold boiled or baked fish (using stuffing and sauce also) may be freed from skin and bones, flaked, and used in any of the following ways: — Scalloped Fish. ... From Mrs. Lincoln's Boston Cook Book, 1884, page 195. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Remove the |
skin and bones without disturbing the shape of the Marinate, while hot, with three tablespoonfuls of oil, one tablespoonful of vinegar or lemon juice, and salt and ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 94. | |
| Recipes for Sea Food (c. 1910s) | Remove the bone of the |
fish, clean nicely, wash and wipe dry. Make small incisions on both sides of the fish and soak it for one hour in a dish with salt, pepper, olive oil, and lemon juice. ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 109. | |
| The Italian Cook Book (1919) | Risotto with Lobster |
(Risotto coi gamberi) For this risotto either lobster or crab meat can be used: the former is, however, considered more tasty. The lobster or crab meat ought to be about ... From The Italian Cook Book: The Art of Eating Well, 1919, page 27. | |
| The International Cook Book (1906) | Rissotto, Piedmontaise |
Biscuits au Cafe, 222. OYSTERS, VAUDEVILLE Procure from your fish dealer thirty-six fresh Bluepoint oysters, opened. Plunge them into a saucepan containing half pint ... From The International Cook Book, 1906, page 82. | |
| The Virginia House-Wife (1824) | Ro Roast a Shad |
Fill the cavity with good forcemeat, sew it up and tie it on a board of proper size, cover it with bread crumbs, with some salt and pepper, set it before the fire to ... From The Virginia House-Wife, 1824, page 86. | |
| The White House Cook Book (1887) | Roast Clams in the Shell |
ROAST in a pan over a hot fire, or in a hot oven, or, at a "Clam Bake," on hot stones; when they open, empty the juice into a saucepan; add the clams, with butter, ... From The White House Cook Book, 1887, page 96. | |
| Common Sense in the Household (1871) | Roast Oysters |
There is no pleasanter frolic for an Autumn evening, in the regions where oysters are plentiful, than an impromptu in the kitchen. the oysters are hastily thrown into ... From Common Sense in the Household, 1871, page 78. | |
| Mary Elizabeth's War Time Recipes (1918) | Roast Oysters |
Take the large-sized oysters on half shell, remove from shell and scrub shell inside and out thoroughly. Then place one oyster on each shell and cover with the ... From Mary Elizabeth's War Time Recipes, 1918, page 79. | |
| Recipes for Sea Food (c. 1910s) | Roast Shad with Sauce. — Have |
a roe shad, scale, draw by the cleanse nicely, and wipe dry. crosswise incisions on both sides. Put the fish on a dish to soak for one hour with salt, pepper, olive oil, ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 109. | |
| The Dixie Cook-Book (1883) | Roast TURKEY wITH OysTER Dressine |
Dress and rub turkey thoroughly inside and out with salt and pepper, steam two hours or until it begins to grow tender, lifting the cover occasionally and sprinkling ... From The Dixie Cook-Book, 1883, page 289. | |
| The Oyster Epicure (1883) | Roasted in its Own Shell |
“ There is another method of eating oysters, wherein no knife is required, and not the least skillin opening is needed, the only instrument being a pair of tongs, and ... From The Oyster Epicure, 1883, page 30. | |
| The Boston Cooking-School Cook Book (1896) | Roasted Oysters |
Oysters for roasting should be bought in the shell. Wash thoroughly, scrubbing with a brush. Put in a dripping-pan, and cook in a hot oven until shells part. Open, ... From The Boston Cooking-School Cook Book, 1896, page 226. | |
| Recipes for Sea Food (c. 1910s) | Roasted Oysters on Toast. — Eighteen |
or thirty small ones, half a pint of cream, one teaspoonful of flour, one the toast buttered and on a hot dish. Put the butter in a small saucepan, and when hot add the ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 141. | |
| The Creole Cookery Book (1885) | Roasted Salmon |
Take a large piece of fine fresh salmon, cut from the middle of the fish, well cleaned and carefully scaled; wipe it dry in a clean coarse cloth; then dredge it with ... From The Creole Cookery Book, 1885, page 52. | |
| Camp Cookery (1910) | Roasted.—Put |
unopened on broiler, and hold over the coals. When they open, put a little melted butter and some white pepper on each oyster, and they are ready. Clams, Baked.—Lay down ... From Camp Cookery, 1910, page 109. | |
| The New England Cook Book (1905) | Roberts Brothers^ Publishers |
Lobster Sauce.— One small lobster, four tablespoonfuls of butter, two of one-fifth of a of cayenne, two tablespoonfuls of lemon-juice, one Cut dice. the *' coral " with ... From The New England Cook Book, 1905, page 130. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Rock-Bass |
The weight of rock-bass generally ranges from half a pound to thirty or forty pounds, but sometimes reaches eighty or a hundred. The small fish are the best. The very ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 47. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Royal Canapes |
Fry one-half tablespoon finely chopped onion, and cup chopped mushroom caps Add two tablespoons flour and stir until well blended; then pour on gradually while stirring ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 232. | |
| The Cook's Own Book (1832) | Rub a |
little of the inside red coral spawn a out butter; the turbot is dished, the spawn it. the with sprigs of curled lemon, and finely-scraped horseradish. If you like to ... From The Cook's Own Book, 1832, page 272. | |
| Recipes for Sea Food (c. 1910s) | Rub a |
large spoonful of flour and two of butter together; stir this into the liquor; add a little Let this simmer five minutes, but do not add the oysters till just as they ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 140. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Rub the |
butter and flour together, add them to the stock and milk when boiling, stirring constantly it Now add the salmon, let it come to a boil and serve. Canned salmon may be ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 45. | |
| The Southern Cookbook (1912) | Rub the |
whole with common salt, after scaling it; let it hang to drain twenty-four hours. Pound three or four ounces of saltpetre, according to the size of the fish, two ounces ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 29. | |
| Recipes for Sea Food (c. 1910s) | Rub the |
gridiron with fat pork and the inside of the fish Twenty minutes is usually sufficient to a of ordinary with warmed Baked Salmon with Cream Sauce. — Butter a sheet of ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 102. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Rub the flour and the |
to a smooth Add the water, pounded “coral” and butter, and the seasoning. Simmer, five minutes, and strain on the lobster. Boil up once, and serve. is for all kinds of boiled fish. From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 231. | |
| Recipes for Sea Food (c. 1910s) | Rub with |
inside and out, stuff and sew with soft darning cotton, leaving a large knot at one end that you can find after the fish is baked; cut gashes two inches apart on each ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 73. | |
| The Picayune Creole Cook Book (1901) | Rule for Broiling Fish.” |
Clean the fish without cutting off the head or tail. Broil whole over a clear, moderate fire. Before placing on the. broiler rub the fish well with salt and pepper mixed ... From The Picayune Creole Cook Book, 1901, page 61. | |
| The Picayune Creole Cook Book (1901) | Rules for Broiling Fish.” |
If large, split the fish down the middle of the back, else broil whole. Serve with garnishes of parsley and sliced lemon. A row of radishes nicely dressed is often added ... From The Picayune Creole Cook Book, 1901, page 62. | |
| Chinese-Japanese Cook Book (1914) | Rules for Cooking |
only a quart of water to every pound of veal, mutton, or beef bone. To determine whether a fish is fresh, watch that its flesh is firm and thick, its scales glistening, ... From Chinese-Japanese Cook Book, 1914, page 20. | |
| The Boston Cooking-School Cook Book (1896) | Russian Fatties |
1 pint oysters }4 tablespoon vinegar 3 tablespoons butter ^ tablespoon lemon juice 4 3^ tablespoons flour ^ Yolks 2 eggs ^ cup chicken stock 1 tablespoon grated ... From The Boston Cooking-School Cook Book, 1896, page 446. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Ry Receipts |
up well until it gets very hot; let it stand until it browns a little, and serve it hot; or mince the fish as before directed, make it into balls, and fry them in pork or butter. From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 46. | |
| Ryzon Baking Book (1916) | Ryzon Apriba Loap |
BY MRS. C. W. SHAW, MOUNTAINVILLE, N. Y. Mix well and pour in buttered pudding dish and bake like custard. One-half cupful flaked fish may be used instead of cheese to ... From Ryzon Baking Book, 1916, page 77. | |
| Ryzon Baking Book (1916) | Ryzon Fish Tarts |
by forecast modern school of cookery Crust: 2 level tablespoonfuls (i ounce) butter or butter substitute. 2 level tablespoonfuls (i ounce) lard. 6 tablespoonfuls milk or ... From Ryzon Baking Book, 1916, page 78. | |
| The Boston Cooking-School Cook Book (1896) | S Boston Cookikg-school Cook Book |
animal foods (excepting fats and glycogen) and some vegetable foods. Examples: milk, cheese, eggs, meat, fish, cereals, peas, beans, and lentils. The principal ... From The Boston Cooking-School Cook Book, 1896, page 28. | |
| The International Cook Book (1906) | Sa'varins Framboise's |
435. OYSTER STEW Procure thirty-six medium Bluepoint oysters. Open and place them in a saucepan with their liquor and one pint cold water; add one FRIDAY, THIRD WEEK OF ... From The International Cook Book, 1906, page 140. | |
| Common Sense in the Household (1871) | Saijces for Meat Axd Fish |
cauliflower and ouion, tlie butter and seasoning—coating the butter thickly with flour; boil \intil it thickens. is a for corned beef and mutton. From Common Sense in the Household, 1871, page 191. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Salad of Lettuce, Bamboo Sprouts, and Shrimps |
Marinate a cup of shrimps, broken in small pieces, three tablespoonfuls of oil, one tablespoonful of lemon juice, a dash of salt and pepper. From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 122. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Salad of Mackerel or Bluefish |
Separate a cooked fish into flakes and mix with the chopped whites and sifted yolks of three hardboiled eggs. Season with French dressing, mix lightly and turn on to a ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 100. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Salad of Salt Mackerel |
Freshen the fish carefully before cooking. Use equal parts of fish, flaked, and cold boiled potatoes. If potatoes are specially prepared for the purpose, cut them in ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 101. | |
| Mrs. Hale's New Cook Book (1857) | Salmon |
To boil Salmon.—Put on a kettle plenty of spring water, and when it boils, add a handful of salt, and take oft* the scum as it rises; then put in the fish, and boil very ... From Mrs. Hale's New Cook Book, 1857, page 71. | |
| Mrs. Hale's New Cook Book (1857) | Salmon |
is, however, better baked than broiled. J To broil dried Salmon,—Cut in pieces, as above, and J with or without paper; but it should only be warmed through. It is a ... From Mrs. Hale's New Cook Book, 1857, page 72. | |
| Manual for Army Cooks (1896) | Salmon |
The finest Columbia River salmon steaks are delicacies in cans. They are of a handsome high-pink color, flaky in texture, rich in oil, and the flesh is solid. A ... From Manual for Army Cooks, 1896, page 198. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Salmon |
Wipe three slices fresh salmon cut two inches thick, place in a pan, and cover with cold water to which have been added two cloves, two slices lemon, one small sliced ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 216. | |
| The White House Cook Book (1887) | Salmon and Caper Sauce |
* Two slices of salmon, one-quarter pound butter, one-half teaspoonf ul of chopped parsley, one shallot; salt and pepper to taste. Lay the salmon in a baking dish, place ... From The White House Cook Book, 1887, page 68. | |
| Housekeeping in Old Virginia (1879) | Salmon and Lobster Salad |
If the salmon salad is made of the fish preserved in cans, drain it from the oil and mince the meat fine. Cut up one third as much lettuce or celery. For one box of ... From Housekeeping in Old Virginia, 1879, page 199. | |
| Directions for Cookery, in Its Various Branches (1837) | Salmon Baked in Slices |
Take out the bone and cut the flesh into slices. Season them with cayenne and Melt two ounces of butter that has rolled in flour, in a half pint of water, and mix with ... From Directions for Cookery, in Its Various Branches, 1837, page 46. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Salmon Balls |
i. tablespoon chopped onion yi teaspoon paprika 2 tablespoons chopped pepper % cup flour yi cup thin cream i$4 cups flaked salmon fc&Ss^V^ of Cook onion and pepper in ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 132. | |
| The Boston Cooking-School Cook Book (1896) | Salmon Box |
Line a bread pan, slightly buttered, with warm steamed rice. Fill the centre with cold boiled salmon, flaked, and seasoned with salt, pepper, and a slight grating of ... From The Boston Cooking-School Cook Book, 1896, page 223. | |
| The Cook's Own Book (1832) | Salmon Caveach |
quarts of vinegar three heads of shallots, half an ounce of whole black |x-p|>er, three cloves, two blades of mace, and a Fry the fish, cut in slices, of a liiiht brown ... From The Cook's Own Book, 1832, page 225. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Salmon Croquettes |
One pound of cooked salmon (about a pint and a when chopped), one cupful of cream, two table-spoonfuls of butter, one of flour, three eggs, one pint of crumbs, Chop the ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 201. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Salmon Croquettes |
i pound or one can of cold Juice of half a lemon boiled salmon A little cayenne i cup of cream i tablespoonful of Chop the salmon fine and add to it the salt, parsley, ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 64. | |
| The White House Cook Book (1887) | Salmon Croquettes |
ONE pound of cooked salmon (about one and a half pints when chopped), one cup of cream, two tablespoonfuls of butter, one tablespoonful of flour, three eggs, one pint of ... From The White House Cook Book, 1887, page 82. | |
| The Boston Cooking-School Cook Book (1896) | Salmon Croquettes |
1^ cups cold flaked salmon Few grains cayenne 1 cup Thick White Sauce 1 teaspoon lemon juice Add sauce to salmon, then add seasonings. Spread on a plate to cool. Shape, ... From The Boston Cooking-School Cook Book, 1896, page 424. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Salmon Croquettes |
Flake two cups of cold boiled or canned salmon with a silver fork. Season it with a little salt, mustard and cayenne. Mix with it one cup of thick cream sauce, made by ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 136. | |
| Larkin Housewives' Cook Book (1915) | Salmon Croquettes |
Mix one can of Larkin Salmon with one cup brown crumbs, one cup of mashed potatoes, one-half teaspoon Larkin Salt, a little pepper, one egg slightly beaten and one ... From Larkin Housewives' Cook Book, 1915, page 17. | |
| The Boston Cooking-School Cook Book (1896) | Salmon Cutlets |
Mix equal parts of cold flaked salmon and hot mashed potatoes. Season with salt and pepper. Shape in form of cutlets, dip in crumbs, egg, and crumbs again, fry in deep ... From The Boston Cooking-School Cook Book, 1896, page 424. | |
| The Boston Cooking-School Cook Book (1896) | Salmon Force-meat |
}4 cup milk 1 egg J4 cup soft stale bread crumbs 2 tablespoons melted butter ^ cup cold flaked salmon ^ teaspoon salt 2 tablespoons cream Few grains pepper Cook milk and ... From The Boston Cooking-School Cook Book, 1896, page 191. | |
| The Boston Cooking-School Cook Book (1896) | Salmon k la Martin, Ravigote Mayonnaise |
Drain one can salmon, rinse, dry, and separate in flakes. Moisten with Ravigote Mayonnaise, arrange on a bed of lettuce, mask with mayonnaise, and garnish with canned ... From The Boston Cooking-School Cook Book, 1896, page 410. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Salmon Loaf |
Take one can of salmon, drain off the juice, chop fine. Add yolks of four eggs beaten very light, one-half cup of grated bread crumbs, four tablespoons of melted butter, ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 130. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Salmon Loaf |
Rub a slice of stale bread on a grater till it is finely crumbled. Put it in a double boiler with one cup of milk and steam till you have a smooth paste. While it is ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 142. | |
| Larkin Housewives' Cook Book (1915) | Salmon Loaf |
Mix together one can of Larkin Red Salmon, one cup of milk, one-half cup of cracker-crumbs, one egg slightly beaten, and pepper to taste. Bake in a bread-pan half an ... From Larkin Housewives' Cook Book, 1915, page 16. | |
| Foods That Will Win the War and How to Cook Them (1918) | Salmon Loaf |
2 cups cooked salmon 1 cup grated breadcrumbs 2 beaten eggs tablespoon chopped parsley teaspoonful onion juice feed et tot BoE Mix thoroughly. Bake in greased dish 30 minutes. From Foods That Will Win the War and How to Cook Them, 1918, page 61. | |
| Dainty Desserts for Dainty People (c. 1910s) | Salmon Mold |
1^ tablespoonfuls melted butter Yolks of two eggs. f cup milk. 2 teaspoonfuls salt. 2 tablespoonfuls vinegar. 1 teaspoonful mustard. 1 can salmon. mustard, and cayenne; ... From Dainty Desserts for Dainty People, c. 1910s, page 31. | |
| The White House Cook Book (1887) | Salmon Patties |
CUT cold, cooked salmon into dice. Heat about a pint of the dice in half a pint of cream. Season to taste with cayenne pepper and salt. Fill the shells and serve. Cold, ... From The White House Cook Book, 1887, page 70. | |
| The Jewish Manual (1846) | Salmon Pib |
Cut two pounds of fine fresh salmon in slices about three quarters of an inch thick, and set them aside on a dish, clean and scrape five or six anchovies and halve them, ... From The Jewish Manual, 1846, page 216. | |
| Gulf City Cook Book (1878) | Salmon Salad |
If the salmon salad is made of the fish preserved in cans, it from the oil, and mince the meat fine; cut up one third as much lettuce or celery. For one box of salmon ... From Gulf City Cook Book, 1878, page 86. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Salmon Salad |
One quart of cooked salmon, two of lettuce, two table-spoonfuls of lemon juice, one of vinegar, two of capers, one teaspoonful of salt, one-third of a teaspoonful of ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 216. | |
| The Boston Cooking-School Cook Book (1896) | Salmon Salad |
Flake remnants of cold boiletl salmon. Mix with French Mayonnaise, or Cream Dressing. Arrange on nests of lettuce leaves. Garnish with the yolk of a " hard-boiled" egg ... From The Boston Cooking-School Cook Book, 1896, page 405. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Salmon Salad |
Place on a bed of lettuce leaves, in a flat salad bowl, the contents of half a can of salmon, freed from oil and bones, and flaked. Pour over the fish a little boiled ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 266. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Salmon Salad Molds |
Mix two cups of cold boiled salmon, one tablespoon of lemon juice, one tea¬ spoon of chopped parsley, two drops of tabasco sauce, one tablespoon of gran¬ ulated gelatine ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 140. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Salmon Sandwiches |
Drain the oil from a can of salmon, remove the skin and bones and mash the fish very fine. Add to it the yolks of six hard-boiled eggs pressed through the potato ricer, ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 258. | |
| Recipes for Sea Food (c. 1910s) | Salmon Sandwiches. — Take a nice |
solid piece of boiled salmon, mince it very fine, and season to taste with pepper, salt, and a little Worcestershire Mix all a paste with a highly seasoned From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 106. | |
| Larkin Housewives' Cook Book (1915) | Salmon Souffle |
Flake one can of Larkin Salmon, add one cup of breador cracker-crumbs soaked in two cups of milk. Season with salt, pepper, and the of one lemon. Then add the ... From Larkin Housewives' Cook Book, 1915, page 16. | |
| Housekeeping in Old Virginia (1879) | Salmon Steak |
When well dried, pepper and salt, sift over powdered cracker, and lay upon a gridiron, which has been first greased with butter or lard, over hot coals. As soon as the ... From Housekeeping in Old Virginia, 1879, page 114. | |
| Common Sense in the Household (1871) | Salmon Steaks. ^ |
Dry well with a cloth, dredge with flour, and lay them upon a well-buttered gridiron, over clear hot coals. with a broad-bladed knife slipped beneath, and a flat wire ... From Common Sense in the Household, 1871, page 57. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Salmon Turbot |
Flake the fish, sprinkle with salt and pepper. Make a dressing of one-third cup of butter, three tablespoons of flour and one pint of milk. When cool add two beaten ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 140. | |
| The Cook's Own Book (1832) | Salmon, Boiled I.\ Wine |
Season with pepper and salt, some slices of bacon, lean together, a pound of veal cut thin, and a |xiund and a half of beef; put into a deep stewpan, then a fine of ... From The Cook's Own Book, 1832, page 225. | |
| The Cook's Own Book (1832) | Salmon, Fresh Broiled |
the salmon well, and cut it into -liceaU>nl an inch and a half thick; dry in a clean cloth; rub it over with sweet oil, or thick melted butter, and spi inkie a salt over ... From The Cook's Own Book, 1832, page 225. | |
| The Cook's Own Book (1832) | Salmon, Pickled |
(1) Cut a.-almoii into two or three pieces, put it in a li-li-kettle, and set the fire with a Mifticient quantity of water it, am: plenty of salt; to set it aside to ... From The Cook's Own Book, 1832, page 225. | |
| The Cook's Own Book (1832) | Salmon, Pickled |
(2) Cut the salmon into pieces; boil it as for eating, and lay it on a dry cloth till the following day; two quarts of good vinegar with one of the liquor the fish was ... From The Cook's Own Book, 1832, page 226. | |
| The Cook's Own Book (1832) | Salmon, Pickled |
(3) To a quart of liquor the fish has been boiled in, put rather more than half a pint of good vinegar, and half an ounce of whole black pepper; it is cold pour ... From The Cook's Own Book, 1832, page 226. | |
| The Cook's Own Book (1832) | Salmon, Pickled, to Dress |
a piece of pickled salmon all night in pump-water; lay fish-plate, a stewpan, with three spoonfuls of vinegar, a little mace, some whole pejjpcr in a bit of muslin, an ... From The Cook's Own Book, 1832, page 226. | |
| The Cook's Own Book (1832) | Salmon, Potted |
off the head; cut the salmon in thick slices; wipe it dry, but do not wash it; pound half an ounce of nutmeg, mace, and cloves, the least part of half an ounce of white ... From The Cook's Own Book, 1832, page 226. | |
| The Cook's Own Book (1832) | Salmon, Spiced |
Mix together, in the proportion ofone third ofsalt-and-water to one pint of vinegar, one ounce of whole black pepper, and one ounce of cinnamon. Cut the salmon slices, ... From The Cook's Own Book, 1832, page 226. | |
| The Cook's Own Book (1832) | Salmon, Stew |
Clean and scrape the fish; cut it into slices, and stew rich white gravy. A add two table-spoonfuls of soy, one of essence and a salt, some chopped parsley and chives. From The Cook's Own Book, 1832, page 226. | |
| The Southern Cookbook (1912) | Salmon, to Pickle |
Boil as above, take the fish out and the liquor with bay leaves, pepper corns and salt; add vinegar when cold, and pour over the fish. From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 29. | |
| The Southern Cookbook (1912) | Salmon, to Pot |
Take a large piece, scale and wipe, but do not it; it very well: let it lie the be melted and drained it, then season with beaten mace, cloves, and whole peppers. Lay in ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 29. | |
| The Cook's Own Book (1832) | Salmon, to Salt |
Cut the fish up the back, and cut out llie bone; clean, and sprinkle il with salt; let it night to drain off the liquor; it dry; rub on it two or three ounces of pounded ... From The Cook's Own Book, 1832, page 226. | |
| The New England Cook Book (1905) | Salmon.—Soak |
twenty-four changing the water frequently; afterward pour boiling water around let it stand fifteen minutes; off and then pour on boiling vinegar with cloves and mace ... From The New England Cook Book, 1905, page 64. | |
| Common Sense in the Household (1871) | Salsify or Oyster-Plant |
{Stewed), t^ Scrape the roots, dropping each into cold water as soon as it is cleaned. Exposure to the air blackens them. Cut in })ieces an inch long, put into a ... From Common Sense in the Household, 1871, page 236. | |
| The New England Cook Book, or Young Housekeeper's Guide (1836) | Salsify or Vegetable Oyster |
The best way too cook it, is to cut it in slices, and dip it into an egg and fine bread crumbs, fry it in lard. It is very good boiled, and then stewed a few moments in ... From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 51. | |
| The Creole Cookery Book (1885) | Salsify Oysters |
Scrape and boil the salsify, then beat fine in a mortar; season with salt and red pepper; mix them in a batter of eggs, and a very little flour, drop the size of an ... From The Creole Cookery Book, 1885, page 101. | |
| Mrs. Hale's New Cook Book (1857) | Salsify, or Oyster Plants |
Sul-fi/y, or Oyster Plants.—Scrape the salsify, cut it in long rtrips. and parboil it, then chop it up fine with egg batter. It is sometimes the roots whole, having been ... From Mrs. Hale's New Cook Book, 1857, page 264. | |
| The Dixie Cook-Book (1883) | Salsiry or Vegetable Oysters |
Parboil after scraping off the outside, cut in slices, dip it into a beaten egg and fine bread-crumbs, and fry in lard. Or, slice crosswise five or six good-sized ... From The Dixie Cook-Book, 1883, page 346. | |
| The Picayune Creole Cook Book (1901) | Salt and Black Peppes to Taste |
Shell the shrimp, season highly and scald in boiling water. Put the lard into a kettle, and, when hot, add the flour, making a brown roux. When quite brown, without a ... From The Picayune Creole Cook Book, 1901, page 47. | |
| The Picayune Creole Cook Book (1901) | Salt and Boiling Water |
Cut off the tail of the Stingaree. Cut off the wings, and throw the rest of the fish away. Throw the wings into boiling water charged with salt, and Parboill them for ... From The Picayune Creole Cook Book, 1901, page 64. | |
| The Picayune Creole Cook Book (1901) | Salt and Cayenne Pepper to Taste |
Boil the oysters about three minutes in their own liquor. Drain’ and chop the oysters fine. Take a half cup of the liquor in which the oysters have been boiled, set it ... From The Picayune Creole Cook Book, 1901, page 73. | |
| The Picayune Creole Cook Book (1901) | Salt and Cayenne to Taste. Chopped |
6 or 8 Squares of Buttered Toast. Drain the oysters and allow about one pint of the oyster liquor to each two dozen oysters. Have ready a porcelaih-lined saucepan and ... From The Picayune Creole Cook Book, 1901, page 68. | |
| The Picayune Creole Cook Book (1901) | Salt and Red Pepper |
Prepare the fish, following the directions given in the recipe for Red Snapper a la Creole to the point of larding thoroughly. Pour one cup of warm water over the fish. ... From The Picayune Creole Cook Book, 1901, page 57. | |
| The Appledore Cook Book (1872) | Salt Cod Fish |
Soak a whole fish in cold water over night; in the morning wash clean, and cut off the tail and fins. If you have not a fish kettle, place it in a large milk pan, which ... From The Appledore Cook Book, 1872, page 25. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Salt Codfish |
in Cream Sauce. Pick enough salt codfish into bits to make one cup. I/Ct stand in cold water about half an hour. Make one cup of cream sauce, using one tablespoonful and ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 256. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Salt Fish Balls |
1 cup raw salt fish. 1 egg, well beaten. 1 pint potatoes. 44 saltspoonful pepper. 1 teaspoonful butter. More salt, if needed. Wash the fish, pick in half-inch pieces, ... From Mrs. Lincoln's Boston Cook Book, 1884, page 197. | |
| Recipes for Sea Food (c. 1910s) | Salt Fish in Cream. — Tear |
a piece of strips, wash clean, and place it in a basin with about a quart of let it simmer half an hour. Then pour off the water, and add one pint of new milk. this ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 108. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Salt Fish Souffle |
One pint of finely-chopped cooked salt eight goodsized potatoes, three-fourths of a cupful of milk or cream, four eggs, salt, two generous of Pare the potatoes and ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 116. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Salt Fish T^ith Paesxips |
Salt fish must of course always be well soaked in cold water at least twelve hours before cookino:. It should then be put on to boil in jr^lenty of cold any and. done., ... From Mrs. Porter's New Southern Cookery Book, 1871, page 68. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Salt Fish with Dropped Eggs |
One pint of cooked salt fish, one pint or two table-spoonfuls of flour, one of butter, six eggs, Put milk on to boil, keeping half a cupful of it to mix the it boils, ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 115. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Salt Fish, or Dun Fish |
If you wish to cook a fish whole, put it into the fish kettle with six or eight quarts of water at night; the hext morning wash it clean out of the water, wash out the ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 45. | |
| The Appledore Cook Book (1872) | Salt Mackerel in Cream |
Freshen as for broiled mackerel, then lay mto a bakingpan, and to one mackerel add half a pint of new mill|, put into the oven, and bake twenty-five minutes. From The Appledore Cook Book, 1872, page 31. | |
| Recipes for Sea Food (c. 1910s) | Salt Mackerel in Cream. — Freshen as |
for broiled mackerel, then lay into a baking pan, and to one mackerel add pint of new milk, put the oven, and bake twenty-five minutes. About five minutes before it is ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 100. | |
| The Boston Cooking-School Cook Book (1896) | Salt Paprika |
Clean and parboil oysters; drain, and add to liquor body bones and tough claw meat from lobster, water, celery, and onion. Cook slowly until stock is reduced 'to one ... From The Boston Cooking-School Cook Book, 1896, page 236. | |
| Bohemian-American Cook Book (1915) | Salt the |
liquor, add a tablespoon of butter, the juice of one lemon, a cup of cream thickened with a of flour, two beaten yolks or one egg, and let all simmer stirring ... From Bohemian-American Cook Book, 1915, page 137. | |
| The Picayune Creole Cook Book (1901) | Salt, Cayenne and Black Pepper to |
Cut two pounds of fresh fish of any kind, preferably the Redfish or Sheepshead. Take three medium-sized Potatoes and one onion and cut into slices, Take two ounces of ... From The Picayune Creole Cook Book, 1901, page 62. | |
| The Picayune Creole Cook Book (1901) | Salt, Peper and Cayenne to Taste |
The diamond-back terrapin is the best and the females make the finest and dainflest food, the males being not only of inferior size, but of far less delicate flavor. ... From The Picayune Creole Cook Book, 1901, page 33. | |
| The Picayune Creole Cook Book (1901) | Salt, Pepper and Cayenne |
Cleanse the crabs thoroughly and extract all the meat from the body and claws; scald and skin the tomatoes, and squeeze the pulp from the seeds and juice; chop very ... From The Picayune Creole Cook Book, 1901, page 35. | |
| The Boston Cooking-School Cook Book (1896) | Sand-w^iches of Chicken Halibut |
Cut chicken halibut iu thin fillets. Put together in pairSv with Fish or Chicken Force-meat between, first dipping fillets in melted butter seasoned with salt and pepper ... From The Boston Cooking-School Cook Book, 1896, page 218. | |
| Aunt Babette's Cook Book (1889) | Sardellen, or Herring Sauce |
Brown a spoonful of flour in heated fat, add a quantity of hot soup stock and a few sardellen FISH AND MEAT SAUCES. 51 chopped fine, which you have previously washed in ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 84. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Sardine Canapes |
Have ready yolks of eggs, cooked until firm, and an equal bulk of sardines, each rubbed to a paste. Mix thoroughly, and season with salt, pepper and lemon juice. Prepare ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 251. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Sardine Canapes |
Cut brown bread in circles, spread with butter, and heat in the Pound sardines to a paste, add an equal amount of finely chopped, hard-cooked eggs, season with lemon ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 63. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Sardine Cocktail |
Drain one small box sardines, free from skin and bones, and separate into small pieces. Mix one-half cup tomato catsup, two teaspoons Worcestershire From Catering for Special Occasions, with Menus and Recipes, 1911, page 196. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Sardine Dressing |
in a mortar, until perfectly smooth, the yolks of four hard-boiled eggs and sardines, which have been freed of bones, if there were any. Add the mixture to any ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 213. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Sardine Mayonnaise |
Skin and bone three sardines and pound them to a pulp; sift the cooked yolks of three eggs and add to the pulp; work until smooth, then add to one cup of mayonnaise dressing. From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 53. | |
| The International Cook Book (1906) | Sardine Omelette Highlander |
Spaghetti au Gratin (1508) Cocoanut Pie (1546) 1733. SARDINE OMELETTE Carefully crack eight fresh eggs in a bowl, add a half gill milk, half teaspoon salt, two ... From The International Cook Book, 1906, page 528. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Sardine Rarebit |
Melt two tablespoonfuls of butter, add half a pound of fresh cheese, grated or broken into bits, and stir constantly while it melts; then add gradually the beaten yolk ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 261. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Sardine Rarebit |
Broil the sardines. Toast some narrow strips of bread on one side and place the sardines on the untoasted side. Set in the oven until the sauce is made. For every twenty ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 132. | |
| The Boston Cooking-School Cook Book (1896) | Sardine Salad |
Remove skin and bones from sardines, and mix with an equal quantity of the mashed yolks of " hard-boiled " eggs. Arrange in nests of lettuce leaves and serve with Mayonnaise From The Boston Cooking-School Cook Book, 1896, page 405. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Sardine Salad |
Remove bones from one dozen sardines; mix four hardcooked eggs finely chopped, twelve pimolas finely chopped, and pickles a sardines on and dot over them spoonfuls of the egg mixture. From Lowney's Cook Book, Illustrated in Colors, 1907, page 209. | |
| The White House Cook Book (1887) | Sardine Sandwiches |
TAKE two boxes of sardines and throw the contents into hot water, having first drained away all the oil. A few minutes will free the sardines from grease. Pour away the ... From The White House Cook Book, 1887, page 260. | |
| The Boston Cooking-School Cook Book (1896) | Sardine Sandwiches |
Remove skin and bones from sardines, and mash to a paste. Add to an equal quantity of yolks of *' hard-boiled '* eggs rubbed through a sieve. Season with salt, cayenne, ... From The Boston Cooking-School Cook Book, 1896, page 634. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Sardine=and=Egg Salad- <^^ |
Skin and bone a dozen sardines and put them in a mortar; remove tlie shells from an equal number of hard-boiled and cut them halves crosswise, so as to form cups with ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 114. | |
| Mrs. Beeton's Book of Household Management (1861) | Sardines |
Ingredients. — 4 or 5 sardines, \ a teaspoonful of finely-chopped parsley, i finely-chopped shallot, i teaspoonful of lemon-juice, cayenne, Krona pepper, frying-fat, ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Mrs. Beeton's Book of Household Management (1861) | Sardines |
Ingredients. — 2 large or 3 small sardines, I tablespoonful of white sauce (see Sauces), I teaspoonful of grated Parmesan cheese, a few drops of lemon-juice, a few drops ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Sardines |
(French fashion.) Remove the skins and tails from about a dozen sardines and heat them in the oven. Heat some butter or oil in the blazer of one chafing-dish, and in it ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 251. | |
| Mrs. Beeton's Book of Household Management (1861) | Sardines a TEspagnole |
Ingredients. — 12 or 14 sardines, 2 tablespoonfuls of capers, i crisp lettuce, stoned Spanish olives, anchovy butter No. 2454, vinegar, Method. — Remove the skin and ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| The Boston Cooking-School Cook Book (1896) | Sardines Fried in Batter |
Drain fish and pour over boiling water to free from oD, then remove skins. Dip in Batter III, fry in deep fat, aM drain on brown paper. Serve with Hot Tartare Sauce. From The Boston Cooking-School Cook Book, 1896, page 417. | |
| The Boston Cooking-School Cook Book (1896) | Sardines with Anchovy Sauce |
Drain twelve sardines and cook in a chafing-dish until heated, turning frequently. Remove from chafing-dish. Make one cup Brown Sauce with one and one-half tablespoons ... From The Boston Cooking-School Cook Book, 1896, page 647. | |
| Mrs. Beeton's Book of Household Management (1861) | Sardines.) |
2418.) Substitute mayonnaise sauce for the vinegar. 2414.— SHAD'S ROE SALAD. (Fr.— Salade au Frai d'Elose.) Ingredients.— 3 cooked shad's roes, shredded lettuce, en ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| The Dixie Cook-Book (1883) | Satmon Satan |
Set a can of salmon in a kettle of boiling water, let boil twenty minutes, take out of the can and put in a deep dish, pour off the juice or oil, put a few cloves in and ... From The Dixie Cook-Book, 1883, page 296. | |
| The International Cook Book (1906) | Satuiday, First Week of July |
Raspberries (1846) Sago with Cream (1583) Fried Eggs, Pirane"es Boiled Findon Haddock (76) Frizzled Beef in Cream (329) Delmonico Potatoes (718) 1947. FRIED EGGS, ... From The International Cook Book, 1906, page 596. | |
| Jewish Cookery Book, on Principles of Economy (1871) | Saturday or Sabbath Breakfast.—it Is Usual |
on Friday for persons of our faith to use raisin wine to say the blessing of the sanctification. It is placed on the table with the salt and twist. We are not allowed to ... From Jewish Cookery Book, on Principles of Economy, 1871, page 183. | |
| The International Cook Book (1906) | Saturday, First Week of December |
Grape Fruit (130) Cero Fruto (1610) Eggs. Rubier Broiled Salt Mackerel (511) Beefsteaks, Maitre d'Hotel (172) Kummel Cakes (1691) 2946. EGGS, RUBLER Mix in saucepan a ... From The International Cook Book, 1906, page 900. | |
| The International Cook Book (1906) | Saturday, Third 'Week of June |
Quaker Oats (105) Eggs. Schiff Perch Saute\ Meuniere (1013) Broiled Pigs' Feet (434) Garfield Potatoes 1842. EGGS, SCHIFF Heat two tablespoons good melted butter in a ... From The International Cook Book, 1906, page 562. | |
| The International Cook Book (1906) | Saturday, Third Week of July |
Stewed Prunes (i) Malta Vita (1592) Fried Eggs, Colbert Fried Little Neck Clams Lamb" Kidneys en Brochette (1331) Corn Muffins (51) 2048. FRIED EGGS, COLBERT Heat one ... From The International Cook Book, 1906, page 628. | |
| The White House Cook Book (1887) | Sauce for Boiled Cod |
To ONE gill of boiling water add as much milk; stir into this while boiling two tablespoonfuls of butter gradually, one tablespoonful of 158 SAUCES AND flour wet up with ... From The White House Cook Book, 1887, page 177. | |
| Common Sense in the Household (1871) | Sauce for Boiled or Baked Fish |
4 ounces butter. 1 tablespoonful flour. 2 anchovies. 1 teaspoonful chopped capers, or nasturtium seed, or green pickle. 1 shallot. Pepper and salt to taste. 1 ... From Common Sense in the Household, 1871, page 185. | |
| Housekeeping in Old Virginia (1879) | Sauce for Cod's Head |
Take a lobster, stick a skewer through the tail, to keep the water out; throw a handful of salt in the water. When it boils put in the lobster and boil half an hoar; ... From Housekeeping in Old Virginia, 1879, page 209. | |
| The New England Cook Book, or Young Housekeeper's Guide (1836) | Sauce for cold Meat, Fish or Salad |
Mix the yolks of two eggs boiled with a mustard spoonful of made mustard, a and pep^ per, two table spoonsful of salad oil, or melted butter, when well mixed, put in ... From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 34. | |
| Housekeeping in Old Virginia (1879) | Sauce for Fish |
Yolks of three eggs, one tablespoonful vinegar, half a tablespoonful fresh butter, a little salt. To be stirred over a slow fire till it thickens, it must only be warm ... From Housekeeping in Old Virginia, 1879, page 209. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Sauce for Fish Balls |
1 teaspoonful flour. 1 teaspoonful soft butter. 2 tablespoonfuls vinegar. 2 teaspoonfuls dry mustard. 1 teaspoonful sugar. Mix in the order given, in a granite saucepan; ... From Mrs. Lincoln's Boston Cook Book, 1884, page 222. | |
| Housekeeping in Old Virginia (1879) | Sauce for Salad or Fish |
Yolks of two hard-boiled eggs, mashed well with mixed mustard, pepper, salt, three tal^lespoonfuls salad oil, three of vinegar and one of tomato capsup. — Mrs. JT. H. F, From Housekeeping in Old Virginia, 1879, page 208. | |
| The White House Cook Book (1887) | Sauce for Salmon and Other Fish |
- \ ONE cupful of milk heated to a boil and thickened with a tablespoonful of cornstarch previously wet up with cold water, the liquor from the salmon, one great ... From The White House Cook Book, 1887, page 177. | |
| Gulf City Cook Book (1878) | Sauce with Oysters for Fish |
To one pint of strained oyster-liquor add one goblet of claret, the juice of half a lemon, a blade of mace, and one table-spoonful of butter thickened with a ... From Gulf City Cook Book, 1878, page 89. | |
| Recipes for Sea Food (c. 1910s) | Saucefor Broiled Lobster |
: The quantity of sauce depends upon the number of lobsters you have. Mix salt, white pepper, oil, and vinegar, the same as for a plain French dressing, but do not have ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 153. | |
| Mrs. Hale's New Cook Book (1857) | Sauces for Fish.—^The stock |
for fish sauces should be made of the water in which fish has been boiled, adding the bones, fins, &c., all well stewed down; when fish is filleted, the bones should ... From Mrs. Hale's New Cook Book, 1857, page 237. | |
| The Dixie Cook-Book (1883) | Sausiry or Vegetable Oysters |
Wash thoroughly, scrape off skin with a knife, cut across in rather thin slices, stew until tender in water enough to cover them, - with a piece of salt codfish for ... From The Dixie Cook-Book, 1883, page 345. | |
| The Boston Cooking-School Cook Book (1896) | Sauted Oysters |
Clean one pint oysters, sprinkle on both sides with salt and pepper. Take up by the tough muscle with plated fork and dip in seasoned cracker crumbs. Put two tablespoons ... From The Boston Cooking-School Cook Book, 1896, page 230. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Sauted Oysters |
Season four dozen large oysters with salt, pepper, onion juice and lemon Dip in crumbs, egg and crumbs, and saute in butter. From Lowney's Cook Book, Illustrated in Colors, 1907, page 366. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Sautmos Sauap |
Set a can of salmon in a kettle of boiling water, let boil twenty minutes, take out of the can and put in a deep dish, pour off the juice or oil, put a few cloves in and ... From Buckeye Cookery and Practical Housekeeping, 1877, page 259. | |
| Mrs. Beeton's Book of Household Management (1861) | Savories and Supper Dishes |
i. Savory Croutes. 2. Grilled Oysters. 3. Scotch Haricot. UH< IPKS FOR COOKING ('.AMI7.45 d for the oyster forcemeat, or the binl m.i -sed witliout forcemeat, and served ... From Mrs. Beeton's Book of Household Management, 1861, page 838. | |
| The Boston Cooking-School Cook Book (1896) | Savory Oysters |
1 pint of oysters % cup Brown Stock 4 tablespoons butter 1 teaspoon Worcestershire Sauce 4 tablespoons flour Few drops onion juice 1 cup oyster liquor Salt Clean ... From The Boston Cooking-School Cook Book, 1896, page 228. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Scald the |
in their own liquor over a quick When plump wrap each oyster in a slice of bacon, and fasten with a small skewer (wooden toothpick) Saut6 in the blazer, heated very hot. ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 241. | |
| The Boston Cooking-School Cook Book (1896) | Scallop and Tomato Salad |
Cleari one pint scallops, parboil, and drain. Add juice of one lemon, cover, and let stand one hour. Drain, dry between towels, sprinkle with salt and pepper, dip in ... From The Boston Cooking-School Cook Book, 1896, page 409. | |
| Common Sense in the Household (1871) | Scallop of Tomatoes and Green Corn. ^ |
This is made as above, substituting for the bread-crumbs in the force-meat, green corn cut from the cob, and ing with some fat pork chopped very fine, a minced shallot, ... From Common Sense in the Household, 1871, page 231. | |
| The International Cook Book (1906) | Scallop Patties |
German Pancake (943) 1507. SCALLOP PATTIES Prepare and keep hot six patties (No. 929). Plunge one and a half pounds very fresh scallops into a pint boiling water with ... From The International Cook Book, 1906, page 461. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Scallop Salad. ^ |
Soak the scallops in salted water (a tablespoonful of salt to a quart of water^ one hour; rinse From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 110. | |
| The White House Cook Book (1887) | Scalloped Clams |
PURCHASE a dozen large soft clams in the shell and three dozen opened clams. Ask the dealer to open the first dozen, care being used not to injure the shells, which are ... From The White House Cook Book, 1887, page 97. | |
| The Boston Cooking-School Cook Book (1896) | Scalloped Cod |
Line a buttered baking-dish with cold flaked cod, sprinkle with salt and pepper, cover with a layer of oysters (first dipped in melted butter, seasoned with onion juice, ... From The Boston Cooking-School Cook Book, 1896, page 223. | |
| Mary Elizabeth's War Time Recipes (1918) | Scalloped Corn and Clams |
2 dozen clams 2 can corn 1 cup white sauce 84 cup bread crumbs A few grains of pepper Cut the clams in half; add the corn and then the white sauce. (Recipe for white ... From Mary Elizabeth's War Time Recipes, 1918, page 65. | |
| The White House Cook Book (1887) | Scalloped Crabs |
PUT the crabs into a kettle of boiling water, and throw in a handful of salt. Boil from twenty minutes to half an hour. Take them from the water when done and pick out ... From The White House Cook Book, 1887, page 77. | |
| Recipes for Sea Food (c. 1910s) | Scalloped Crabs. — Put |
the a of boiling water, and throw in a handful of Boil from twenty minutes to a half an Take them from the water when done and pick out all the meat; be careful not to ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 164. | |
| The New England Cook Book (1905) | Scalloped Crabs.—Put |
the crabs a kettle of water, and throw in a handful of Boil from twenty minutes to half an hour. Take them from the water when done and pick out all the meat; be careful ... From The New England Cook Book, 1905, page 73. | |
| Gulf City Cook Book (1878) | Scalloped Fish |
Free the fish from the bones, and cut up in small pieces, with chopped onions, parsley, salt, and Beat two eggs well with one table-spoonful of catchup. Mix all ... From Gulf City Cook Book, 1878, page 25. | |
| The White House Cook Book (1887) | Scalloped Fish |
PICK any cold fresh fish, or salt codfish, left from the dinner, into fine bits, carefully removing all the bones. Take a pint of milk in a suitable dish and place it in ... From The White House Cook Book, 1887, page 80. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Scalloped Fish |
Use what is left from the baked or boiled fish served at dinner. Remove the bones and skin, break in pieces, mix with it the dressing and sauce, if any. Ar¬ range in a ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 138. | |
| Foods That Will Win the War and How to Cook Them (1918) | Scalloped Fish |
2 cups crumbs 2 cups fish teaspoons onion juice 2 tablespoons chopped parsley 1 teaspoon lemon juice Melt fat, add dry ingredients and gradually the liquid to make a ... From Foods That Will Win the War and How to Cook Them, 1918, page 111. | |
| Recipes for Sea Food (c. 1910s) | Scalloped Fish, No |
1. — Two cups cold (cod, haddock or halibut), one and one -half cups milk, one slice blade of mace, bit of bay leaf, three butter, three flour, one-half salt, one-eighth ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 101. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Scalloped Lobster |
6 pounds of lobster, live weight YI pint of milk ^ cup of stale bread crumbs and the milk when the lobsters, as directed and cut the meat into dice. Put a layer of the ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 71. | |
| The Boston Cooking-School Cook Book (1896) | Scalloped Lobster |
2 lb. lobster % teaspoon salt \% cups White Sauce II Few grains cayenne 2 teaspoons lemon juice Remove lobster meat from shell and cut in cubes. Heat in White Sauce and ... From The Boston Cooking-School Cook Book, 1896, page 235. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Scalloped Lobster |
Remove the meat from a two-pound lobster and cut in cubes. Make one and one-half cups of white sauce by melting three tablespoons of butter, add four and one-half ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 296. | |
| The White House Cook Book (1887) | Scalloped Lobstetl |
BUTTER a deep dish and cover the bottom with fine bread crumbs; put on this a layer of chopped lobster, with pepper and salt; so on, alternately, until the dish is ... From The White House Cook Book, 1887, page 87. | |
| Mrs. Owen's Illinois Cook Book (1871) | Scalloped Oysters |
Take a nice tin or earthen baking dish and grease it Have ready good butter or pic-nic crackers well rolled, cover the bottom of the dish or pan first with the crackers, ... From Mrs. Owen's Illinois Cook Book, 1871, page 44. | |
| Gulf City Cook Book (1878) | Scalloped Oysters |
Spread cracker crumbs on the bottom of a buttered bakingdish; place on these a layer of oysters, with pepper, salt, and hits of butter. Make alternate layers of crumbs ... From Gulf City Cook Book, 1878, page 35. | |
| Housekeeping in Old Virginia (1879) | Scalloped Oysters |
Do not drain the liquor from the oysters, but fork them out of it as you use them; in that way as much liquor as you reSCALLOPED OYSTEJRS. 87 quire adheres to them. Use ... From Housekeeping in Old Virginia, 1879, page 94. | |
| Housekeeping in Old Virginia (1879) | Scalloped Oysters |
Those who are fond of oysters prepared in this way will find them much more delicate when cooked entirely by reflected heat. Have your tinner make you an old-fashioned " ... From Housekeeping in Old Virginia, 1879, page 95. | |
| Housekeeping in Old Virginia (1879) | Scalloped Oysters |
Put on the oysters with just enough liquor to keep from burning, and parboil slightly. Season the rest of the liquor as for stewed oysters with butter, pepper, salt, and ... From Housekeeping in Old Virginia, 1879, page 95. | |
| Housekeeping in Old Virginia (1879) | Scalloped Oysters |
Put in the scallop shells as many oysters as each will hold. Season with butter, salt and pepper; a few bread crumbs. Cook until well done; add a piece of butter just ... From Housekeeping in Old Virginia, 1879, page 96. | |
| The Creole Cookery Book (1885) | Scalloped Oysters |
Scald 1 quart of oysters in their own liquor, and drain them; butter a pan, sprinkle powdered bread crumbs or crackers well over the bottom and sides; put a layer of ... From The Creole Cookery Book, 1885, page 48. | |
| The Creole Cookery Book (1885) | Scalloped Oysters |
Take the oysters from their liquor; place them in the bottom of a dish or pan; cover them with bread crumbs, butter, pepper and salt; then add another layer of oysters, ... From The Creole Cookery Book, 1885, page 49. | |
| The White House Cook Book (1887) | Scalloped Oysters |
HAVE ready about a pint bowl of fine cracker crumbs. Butter a deep earthen dish; put a layer of the cracker crumbs on the bottom; wet this with some of the oyster ... From The White House Cook Book, 1887, page 94. | |
| The Boston Cooking-School Cook Book (1896) | Scalloped Oysters |
1 pint oysters 1 cup cracker crumbs 4 tablespoons oyster liquor % cup melted butter 2 tablespoons milk or cream Salt )£ cup stale bread crumbs Pepper Mix bread and ... From The Boston Cooking-School Cook Book, 1896, page 229. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Scalloped Oysters |
1 quart oysters 2 tablespoons parsley 1 cup fine bread crumbs 2 tablespoons celery J cup wine Clean oysters. Butter a baking dish; arrange a layer of oysters in the ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 97. | |
| Rumford Complete Cook Book (1908) | Scalloped Oysters |
1 quart oysters. 1}£ cups and mixed. % cup buttered crumbs. Put the butter and flour together into a saucepan and cook till the butter is melted and blended with the ... From Rumford Complete Cook Book, 1908, page 33. | |
| The Southern Cookbook (1912) | Scalloped Oysters |
Put them with crumbs of salt, nutme s, and a bit of butter, in scallop shells or saucers, and bake them before the fire in a dutch oven. From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 200. | |
| Recipes for Sea Food (c. 1910s) | Scalloped Oysters, No |
1.— Clean one pint of mediumsized oysters. Moisten one teacup of cracker crumbs with onethird of a cup of melted one-quarter of the in a baking dish, over them put ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 136. | |
| Aunt Sammy's Radio Recipes (1927) | Scalloped Salmon |
1 pound can of salmon. 3^ cup buttered bread crumbs. Prepare a sauce of the milk, flour, and butter. From Aunt Sammy's Radio Recipes, 1927, page 42. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Scalloped Scallops |
1 pint scallops 1 cup mushrooms, chopped J cup scallop liquor Parboil scallops. Drain and cut in slices. add onion and mushrooms, cook five minutes; add scallops,; add ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 101. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Scalloped Scallops |
Fry a light brown in butter, shaking often to prevent burning; if you have the shells, wash thoroughly and butter; otherwise use a baking dish well but¬ tered; put in a ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 294. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Scalloped Scallops |
i pint scallops }>2 cup melted butter i cup cracker crumbs % cup cream }4. cup soft bread crumbs and pick scallops. Mix cracker and bread crumbs and add From Catering for Special Occasions, with Menus and Recipes, 1911, page 56. | |
| Foods That Will Win the War and How to Cook Them (1918) | Scalloped Shrimps |
1 cup cooked shrimps 4 cup celery stalk Melt fat, add dry ingredients, and gradually the liquid. Then add fish and cheese. Bring to boiling point and serve. From Foods That Will Win the War and How to Cook Them, 1918, page 56. | |
| Common Sense in the Household (1871) | Scallops |
Tlie heart is the only part used. If you buy them iu the shell, boil and take out the hearts. Those sold in out markets are generally ready for frying or stewing. Dip ... From Common Sense in the Household, 1871, page 81. | |
| The White House Cook Book (1887) | Scallops |
IF BOUGHT in the shell boil them and take out the hearts, which is the only part used. Dip them in beaten egg and fry in the same manner as oysters. Some prefer them ... From The White House Cook Book, 1887, page 97. | |
| The International Cook Book (1906) | Scallops au Gratin, Virginia |
Bami Hongkongoise (138) 2556. SCALLOPS AU GRATIN, VIRGINIA Plunge a pound and a half fresh scallops in a pint boiling water with teaspoon salt, boil for five minutes and ... From The International Cook Book, 1906, page 797. | |
| La Cuisine Creole (1885) | Scallops of Mutton, with Mushrooms |
“Sautez,” or fry the scallops brown, then pour off the fat, add a glass of wine, a dozen button mushrooms, three ounces of truffles cut in pieces, and a cup of broth, or ... From La Cuisine Creole, 1885, page 60. | |
| The International Cook Book (1906) | Scallops, Baton Rouge |
Sausage, Gratine"e Rice au Lait de Cocoa (974) 2669. SCALLOPS, BATON ROUGE Place one and a half pounds very fresh scallops in a saucepan with one gill white wine, two ... From The International Cook Book, 1906, page 836. | |
| The International Cook Book (1906) | Scallops, Mrs. Duvtvter |
Place one and a half pounds very fresh scallops in a saucepan with a good gill sherry, two branches parsley, a half teaspoon salt and let slowly boil for five minutes, ... From The International Cook Book, 1906, page 900. | |
| The New England Cook Book (1905) | Scallops.— Chop |
fifty clams fine, and drain off in a colander all the that will come away. Mix this in a bowl with a cupful of crushed cracker cupful of milk, two beaten eggs, a ... From The New England Cook Book, 1905, page 67. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Scolloped Clams |
Take a sufficient quantity of small sand-clams, wash the shells thoroughly, put them into a pot of boiling water, and when the shells open MRS. out the clams, drain ... From Mrs. Porter's New Southern Cookery Book, 1871, page 77. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Scolloped Crabs |
Put the crabs into a kettle of boiling water, and in a handful of Boil from twenty to half an Take them from the water when done and pick out all the meat; be careful ... From Mrs. Porter's New Southern Cookery Book, 1871, page 71. | |
| The New England Cook Book, or Young Housekeeper's Guide (1836) | Scolloped Oysters |
crackers or rusked scolloped tins or shell, sprinkle on the crumbs, put in a layer of oysters, a small lump of butter, a little pepper, salt, and juice of the oysters, ... From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 47. | |
| Directions for Cookery, in Its Various Branches (1837) | Scolloped Oysters |
Take two quarts of large oysters, and drain the liquor from them through a sieve. Then wash them and cut off the hard Have ready some large scollop or clam shells. You ... From Directions for Cookery, in Its Various Branches, 1837, page 60. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Scolloped Oysters |
Wash out of the liquor two quarts of oysters; pound very fine eight soft crackers, or grate a stale loaf of bread; butter a deep dish, sprinkle in a layer of crumbs, ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 46. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Scolloped Oysters |
baker's at days old. Strain your oysters, put a of them on the of your of pepper and a very little raace; spread over them a of bread-crumbs, and continue the is full, ... From Mrs. Porter's New Southern Cookery Book, 1871, page 74. | |
| The Creole Cookery Book (1885) | Scolloped Oysters |
Toast several slices of bread quite brown, and butter them on both sides; take a baking dish and put the toast around the sides; pour the oysters into the dish and ... From The Creole Cookery Book, 1885, page 46. | |
| Directions for Cookery, in Its Various Branches (1837) | Score the |
fish on the back with a knife, and season them salt and cayenne pepper. Cut some small onions in lound slices, and chop fine a bunch of parsley. Put some butter into a ... From Directions for Cookery, in Its Various Branches, 1837, page 56. | |
| The International Cook Book (1906) | Scrambled Eggs with Crab Meat |
Fried Filets of Sole, Tartare Sauce (487) Broiled Squabs with Bacon (1693) Grilled White Potatoes (1344) Fried Cornmeal Cakes (1585) 1900. SCRAMBLED EGGS WITH CRAB MEAT ... From The International Cook Book, 1906, page 581. | |
| The International Cook Book (1906) | Scrambled Eggs with Findon Haddock |
Country Sausage with Fried Apples (2473) 2638. SCRAMBLED EGGS WITH FINDON HADDOCK Skin and bone a pound piece smoked Findon haddock, then cut it in quarter-inch pieces, ... From The International Cook Book, 1906, page 826. | |
| The International Cook Book (1906) | Scrambled Eggs with Shrimps |
Kingfish Saute" (773) Broiled Ham (277) Potato Fritters 2185. SCRAMBLED EGGS WITH SHRIMPS Crack eight fresh eggs in a bowl, add half gill milk, half teaspoon salt and ... From The International Cook Book, 1906, page 671. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Scrambled Eggs with Smoked Salmon |
Cook half a cup of smoked salmon, cut into thin strips, in a tablespoonful of butter three or fotur; then add to the eggs just before the cooking is finished. From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 266. | |
| The International Cook Book (1906) | Scrambled Eggs, Pelligrini Fish Cakes |
Potatoes, Copeaux (905) 2461. SCRAMBLED EGGS, PELLIGRINI Cut two ounces lean bacon in very small, thin pieces and place in a sautoire with teaspoon melted butter and ... From The International Cook Book, 1906, page 762. | |
| Directions for Cookery, in Its Various Branches (1837) | Scrape the |
till they are perfectly nice and white; all of equal length, and short, so as to leave them but two or three inches below the To serve up asparagus with stalks is now ... From Directions for Cookery, in Its Various Branches, 1837, page 201. | |
| Recipes for Sea Food (c. 1910s) | Scrub the |
Then remove the string and loosen the clam from the shell, leaving it as nearly whole as possible. Season each clam in its shell with pepper and a little Then place a ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 143. | |
| Common Sense in the Household (1871) | Sea-Bass |
Clean and put the fish into the fish-kettlo, with salted water enough to cover it when you have enveloped it in the fish-cloth. A medium-sized fish will be done in a ... From Common Sense in the Household, 1871, page 62. | |
| Common Sense in the Household (1871) | Sea-Bass |
Use smaller for purpose for Clean, wipe dry, inside and out, dredge with season with salt. Fi-y in hot butter or dripping. A mix ture, half butter, half lard, is good ... From Common Sense in the Household, 1871, page 62. | |
| The Cook's Own Book (1832) | Sea-water |
is best to boil sea-fish in. It not only saves the expense of salt, but the flavor is better. Let them boil slowly till done; the sign of which rises up, and tine\es ... From The Cook's Own Book, 1832, page 120. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Season the |
sauce with salt and pepper, and strain on the fish. tight, and simmer twenty minutes. A bouquet of sweet herbs, simmered with the bones, is an improvement. Taste to see ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 113. | |
| Directions for Cookery, in Its Various Branches (1837) | Season with |
pepper, salt, and mace, and add half a pint of white wine or two table-spoonfuls of vinegar. Boil it gently for a quarter of an hour, and skim Provide some parsley ... From Directions for Cookery, in Its Various Branches, 1837, page 43. | |
| Recipes for Sea Food (c. 1910s) | Season with a |
few drops of Sherry, salt, white pepper, and a dash of cayenne. the oysters very fine and add to the sauce. Set away to cool. cold, shape into croquettes, roll in beaten ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 126. | |
| Mrs. Beeton's Book of Household Management (1861) | Seasonable from February to August |
2895.— SALMON FRITTERS. (See Fillets of Salmon Fried in Batter, No. 2857.) 2896.— SALMON PIE. (Fr.— Pat6 de Saumon.) Ingredients. — i Ib. of cold salmon, 2 ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Mrs. Beeton's Book of Household Management (1861) | Seasonable from January to June |
620.— SCALLOPS, STEWED. (Fr. - - Ragout de petoncles.) Ingredients. — 12 scallops, i oz. of butter, i oz. of flour, lemon-juice or vinegar, salt and Method. — Open the ... From Mrs. Beeton's Book of Household Management, 1861, page 439. | |
| Mrs. Beeton's Book of Household Management (1861) | Seasonable from November to March |
431.— COD'S HEAD AND SHOULDERS. (Fr.— Hure de Cabillaud.) Ingredients. — Cod's head and shoulders, salt, lemon. Method. — Cleanse the fish thoroughly, and rub a little ... From Mrs. Beeton's Book of Household Management, 1861, page 357. | |
| Mrs. Beeton's Book of Household Management (1861) | Seasonable from November to March |
i cndi may also be plainly boiled or bal. 673.— TROUT, BAKED. (Fr.— Truite rotie au four.) Ingredients. — 2 trout, veal forcemeat (see forcemeats), 3 ozs. of butler, I ... From Mrs. Beeton's Book of Household Management, 1861, page 459. | |
| Mrs. Beeton's Book of Household Management (1861) | Seasonable from September to April |
558.— OYSTERS, FRIED. (Fr.— Huitres f rites.) Ingredients. — i dozen oysters, fritter batter, % a teaspoonful of finely-chopped parsley, £ of a saltspoonful of grated ... From Mrs. Beeton's Book of Household Management, 1861, page 412. | |
| Mrs. Beeton's Book of Household Management (1861) | Seasonable from September to March |
579.— PILCHARDS. Pilchards are rarely found on the British shores, except at St. Ives, Mount's Bay, Mevagissy, and one or two other places on the coast of Cornwall and ... From Mrs. Beeton's Book of Household Management, 1861, page 422. | |
| Mrs. Owen's Illinois Cook Book (1871) | senator Samuel Casey's Receipt |
Take one pound of cod fish, four large potatoes, four eggs, one teaspoonful salt, and one of black pepper; cook fish and potatoes at the same time, (but in diiferent ... From Mrs. Owen's Illinois Cook Book, 1871, page 44. | |
| Mrs. Owen's Illinois Cook Book (1871) | Senator Samuel Casey's Way |
Take cat fish, or any good kind of fish. After cleaning it well, rub it with salt, and wrap it in a cloth not too tight; have ready a kettle with boiling water well ... From Mrs. Owen's Illinois Cook Book, 1871, page 45. | |
| Mrs. Beeton's Book of Household Management (1861) | September to April |
571.— PERCH, BOILED. (Fr.— Perche bouilli.) Ingredients. — 4 perch, salt. Method. — The peculiarity of the perch is the difficulty experienced in removing its scales. ... From Mrs. Beeton's Book of Household Management, 1861, page 417. | |
| Mrs. Beeton's Book of Household Management (1861) | September to February |
RECIPES FOR COOK IN(; FISH 30$ THE BARBEL (Tr.barbeau).— This fish takes its name from the four filaments or barbules which fringe its mouth and serve as the organ of ... From Mrs. Beeton's Book of Household Management, 1861, page 352. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Serve in the |
garnish with parsley. They may be cooked in clam or silver scallop but are much better done in their own shells, as is a flavor imparted by the heated shell which ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 85. | |
| The New England Cook Book (1905) | Serve in the |
bake-dish. Oyster Pie.—Line a dish with a puff paste or a biscuit paste, and dredge' well with drain one quart of; season with pepper, salt, and butter, and pour the ... From The New England Cook Book, 1905, page 70. | |
| Boston School Kitchen Text-Book (1887) | Serve with |
vinegar, melted butter, or with cold slaw dressing; or mash the liver to a smooth it salt and pepper. it with oil or melted butter and vinegar and pour it over the lobster. From Boston School Kitchen Text-Book, 1887, page 246. | |
| Recipes for Sea Food (c. 1910s) | Serve with Bechamel |
sauce, or any other desired. Lobster on Toast. — Remove the meat from a good-sized lobster and cut in small pieces; put in the chafing-dish one-half cup hot water, one ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 161. | |
| The Boston Cooking-School Cook Book (1896) | Serve with Bechamel or Lobster Sauce |
Cromesquis k la Russe Melt two tablespoons butter, add two tablespoons flour, and pour on gradually one-half cup milk; then add one-half cup finnan haddie which has been ... From The Boston Cooking-School Cook Book, 1896, page 435. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Serve with the remainder of the |
pint of mayonnaise. Oyster=and-Celery Salad. Parboil the oysters (heating them to the boilingpoint in their own liquor), and, if large, halve each; marinate with a ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 108. | |
| Common Sense in the Household (1871) | Set the |
liquor away in an earthenware jar, to in the morning hang it over a brisk in a bell-metal kettle (covered), and heat to Meanwhile, pi'epare the salmon by cutting into ... From Common Sense in the Household, 1871, page 58. | |
| Recipes for Sea Food (c. 1910s) | Set the |
cutlets in a cool place for half an hour and then fry in deep boiling fat. Drain on paper. Garnish each one with a small claw and serve. Deviled Lobster with Sauce, No. ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 155. | |
| Mrs. Hale's New Cook Book (1857) | Shad |
In season in April, May, and the early part of J une. To hake a Shad.—Empty and wash the fish with care, but do not open it more is necessary, and keep on the head: and ... From Mrs. Hale's New Cook Book, 1857, page 76. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Shad |
1 shad with backbone removed 2 tablespoons finely chopped parsley 2 tablespoons tomato catsup or 2 tablespoons white wine. Wipe shad; place skin side down on oak plank. ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 97. | |
| Recipes for Sea Food (c. 1910s) | Shad Roe Cromeskies. — Wash |
the roe of a shad and remove the skin hanging to it. it well and cut it in pieces of a to wrap well in thin slices of bacon. Rub the pieces of shad with salt and pepper. ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 110. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Shad Roe Croquettes |
One of four table-spoonfuls of corn-starch, four shad roe, four of butter, one teaspoonful of salt, the juice of two lemons, a slight grating of nutmeg and a speck of ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 201. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Shad Roe Croquettes |
2 shad roes i teaspoonful of lemon 2 large tablespoonfuls of flour } of a grated nutmeg Salt, cayenne and black pepper shad roes, put them in a saucepan of water, add a ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 64. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Shad Roe Croquettes |
2 cups cooked shad roe 1 tablespoon parsley lemon juice Cut shad roe in small pieces; add seasonings, sauce and yolks of eggs.; dip in crumbs, egg and crumbs; fry. From Lowney's Cook Book, Illustrated in Colors, 1907, page 161. | |
| The Boston Cooking-School Cook Book (1896) | Shad Roe with Celery |
Clean a shad roe, cook in boiling, salted, acidulated water twenty minutes, and drain. Plunge into cold water, drain, remove membrane, and separate roe into pieces. Melt ... From The Boston Cooking-School Cook Book, 1896, page 436. | |
| The International Cook Book (1906) | Shad Roes, Maryland |
Spare Ribs and Cabbage -(671) 1258. SHAD ROES, MARYLAND Procure two fresh shad roes about one to one and a half pounds each. Place them in a lightly buttered frying pan ... From The International Cook Book, 1906, page 387. | |
| Recipes for Sea Food (c. 1910s) | Shad Sauce. — Four |
shallots, chopped very fine. Put them in a saucepan with two ounces butter and of white wine Let it boil down to half the original quantity, then add one pint veloute Boil a little longer, From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 120. | |
| Mrs. Hale's New Cook Book (1857) | Shad, Touraine Fashion.—Empty and wash |
the care, hut do not open it more than is needful; fili it with force meat and its own roe; then sew it up, or fasten it securely with very fine skewers, wrap it in a ... From Mrs. Hale's New Cook Book, 1857, page 77. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Shad-roe Salad |
Wash one set of shad roes, put them in a saucepan, cover them with boiling water, add a teaspoonful of salt, put the lid on the saucepan and simmer gently twenty lift ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 253. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Shad-roe Sauce |
Wash two shad roes in in a saucepan, add one salt, cover with put the lid on the saucepan, and simmer gently for fifteen Drain, remove the outer and mash fine. Make a ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 245. | |
| The Appledore Cook Book (1872) | Shape the |
salad in a flat" dish, and pour over the remainder of the dressing. Garnish with hard boiled eggs, beets, and the tops of the celery. Lobster Salad, Lobster salad is ... From The Appledore Cook Book, 1872, page 139. | |
| The White House Cook Book (1887) | Sheepshead with Drawn Butter |
SELECT a medium-sized fish, clean it thoroughly, and rub a little salt over it; wrap it in a cloth and put it in a steamer; place this over a pot of fast-boiling water ... From The White House Cook Book, 1887, page 72. | |
| The Good Housekeeper (1841) | Shell Fish |
Oysters and clams generally agree well ‘with those who like them; but lobster must beeaten cautiously. It is very apt to disagree with delicate stomachs. TO FRY OYSTERS, ... From The Good Housekeeper, 1841, page 70. | |
| German National Cookery for American Kitchens (1904) | Shell Fish |
1. Lobster Croquettes. Take remnants of lobster and pound until the dark and the light meat and coral are well mixed; add to the fish not quite as much bread crumbs as ... From German National Cookery for American Kitchens, 1904, page 550. | |
| Bohemian-American Cook Book (1915) | Shell Fish, Frogs, Etc |
or one egg with a tablespoon of butter and the jnice of one lemon, add this to tlie grav.v, strain and let it come to a boil while constantly stirring, but it must not ... From Bohemian-American Cook Book, 1915, page 137. | |
| Bohemian-American Cook Book (1915) | Shell Fish, Frogs, Etc |
408. CLAM CHOWDER No. Dušeiiiím z mušlí. Place in a deep kettle half a pound of minced bacon or ham, three potatoes cut into small dice, minced onion, a pinch each of ... From Bohemian-American Cook Book, 1915, page 139. | |
| Common Sense in the Household (1871) | Shell-fish |
you may be able to lift the upper crust without breaking. Cover tlie mock-pie with the thick crust, ornamented heavily at the edge, that it may lie the more quietly, and ... From Common Sense in the Household, 1871, page 77. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Shells of Fish and Mushrooms |
Cut cold fish— salmon, halibut, lobster, etc. into small cubes, mix with one-third in measure of cooked mushrooms, also cut small, and add for each cup of mushrooms and ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 107. | |
| The Southern Cookbook (1912) | Shrimp |
Pie. Take a quart of picked shrimps: if very salt, only season with mace, and a clove or two in fine powder; but mince two or mix with spice, and Pat some butter at the ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 36. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Shrimp Cocktail |
Substitute onepint.shrimp for clams, and proceed as for clam cocktail. Oysters on Half Shell 30 oysters in the shell 3 lemons cut in halves 6 teaspoons grated ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 64. | |
| Fifty-Two Sunday Dinners (1913) | Shrimp Cocktails |
Allow one-fourth cup shrimps broken in pieces for each Cocktail. Season with two tablespoons each tomato catsup, Sherry wine, one tablespoon lemon juice, a few drops ... From Fifty-Two Sunday Dinners, 1913, page 138. | |
| Larkin Housewives' Cook Book (1915) | Shrimp in Ramekins |
Melt four tablespoons of butter; add four tablespoons of Larkin Flour and when bubbling stir in one and one-half cups of milk. From Larkin Housewives' Cook Book, 1915, page 18. | |
| Chinese-Japanese Cook Book (1914) | Shrimp Omelette |
One half cup of shrimp meat; five eggs; one cupful of mushrooms; two tablespoonfuls of sweet lard; salt and Put the sweet lard in the pan, and when hot throw in the ... From Chinese-Japanese Cook Book, 1914, page 34. | |
| Chinese-Japanese Cook Book (1914) | Shrimp Omelette |
Four eggs; one half cupful of shrimp meat; one half cupful of syou sauce; goma-seed oil. Beat up the eggs with half a cupful Have ready about four or five small frying ... From Chinese-Japanese Cook Book, 1914, page 98. | |
| Rumford Complete Cook Book (1908) | Shrimp Patties |
1 cup picked shrimps, either fresh or canned. 1 cup cream sauce. Slight grating of nutmeg. Make the sauce by beating together in a saucepan two tablespoons butter with ... From Rumford Complete Cook Book, 1908, page 36. | |
| The Creole Cookery Book (1885) | Shrimp Pie |
Have a large plate of picked shrimp; then take 2 large slices of bread, cut off the crust, and make the crumb into a paste with 2 glasses of wine and 1 large spoonful of ... From The Creole Cookery Book, 1885, page 49. | |
| Gulf City Cook Book (1878) | Shrimp Salad |
Boil the shrimps in salt-water, and remove the shells. make a dressing of the yelks of four hard-boiled eggs, creamed until smooth, one fourth of a tea-spoonful of ... From Gulf City Cook Book, 1878, page 30. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Shrimp Salad |
Boil the shrimps as in recipe for Boiled Shrimps, and when the shells, and stand away To every pint of the boiled shrimps allow nearly a half-pint of mayonnaise. When ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 254. | |
| The Boston Cooking-School Cook Book (1896) | Shrimp Salad |
Remove shrimps from can, cover with cold or ice water, and let stand twenty minutes. Drain, dry between towels, remove intestinal veins, and break in pieces, reserving ... From The Boston Cooking-School Cook Book, 1896, page 405. | |
| Dainty Desserts for Dainty People (c. 1910s) | Shrimp Salad |
1 can shrimps. 1 tablespoonful capers. 1^ cups chicken stock. 1 cup cooked peas. 2 truffles. Soak gelatine in cold water five minutes, dissolve in hot chicken stock, and ... From Dainty Desserts for Dainty People, c. 1910s, page 33. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Shrimp Salad in Cucumber Boat |
in cold water, cover with boiling water, and let simmer five or six minutes. Rinse again in cold water, drain, and when cold cut into Cut white stalks of celery into small pieces. From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 111. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Shrimp Salad with Aspic Border |
Set a border mould in ice water; dip hard-boiled eggs, cut in halves lengthwise and trimmed to fit the mould, in aspic jelly, and press against the sides of the mould ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 109. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Shrimp Sauce |
Wash a half pint of shrimps clean, put them salted boiling water cold, cut heads and peel off the Then place them in a stew-pan with a spoonful of anchovy liquor, and ... From Mrs. Porter's New Southern Cookery Book, 1871, page 165. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Shrimp Sauce |
\ teaspoon pepper 1-| cups hot water \ cup shrimps; add flour. When well blended, add hot water, cook thirty minutes; add seasonings and pour on to the slightly beaten ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 154. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Shrimp Sauce |
Pound one cup of shrimps, skins and all, in a mortar. Boil afterward for ten minutes in a cup of water. Press the liquor through a puree strainer. Mix one tablespoon of ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 240. | |
| Recipes for Sea Food (c. 1910s) | Shrimp Sauce. — Beat |
a scant cup of butter to a cream, in two of light, then pour in one and a half tablespoonfuls of anchovy and one tableof lemon Mix this with a pint of boiling water. Mix ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 121. | |
| Gulf City Cook Book (1878) | Shrimp Stewed with Tomatoes |
Take one can of shrimps, one can of tomatoes; add pepper, and butter to your taste, then stew twenty minutes From Gulf City Cook Book, 1878, page 30. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Shrimps |
Shrimps and Prawns are found in the summer season on the Southern coasts. They are similar in form to a lobster, but very small. They should be cooked in boiling salted ... From Mrs. Lincoln's Boston Cook Book, 1884, page 210. | |
| Bohemian-American Cook Book (1915) | Shrimps |
Moští vákové. These are boiled in boiling salted water a few moments and they may then be placed in hot butter a few moments. As far as the inland markets are concerned, ... From Bohemian-American Cook Book, 1915, page 140. | |
| Rumford Complete Cook Book (1908) | Shrimps a la Creole |
\y2 eups stewed, strained 1 teaspoon onion juice or tomato. grated onion. lyi tablespoons flour. 1 can or 1 pint shrimps. Melt the butter, put in the onion juice and ... From Rumford Complete Cook Book, 1908, page 214. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Shrimps a La Newburg |
1 can shrimps 1 tablespoon sherry 1 tablespoon brandy Slight grating nutmeg Yi cup thin cream shrimps, which have been soaked one hour in sherry and brandy, and cook ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 224. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Shrimps a la Poulette |
Make a sauce of one-fourth a cup, each, of butter and flour, half a teaspoonful of salt, a dash of pepper and one cup and a half of white stock; add one tablespoonful of ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 249. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Shrimps and Tomatoes |
Melt two tablespoons; add one can tomatoes; of puree consistency. Season highly with salt, pepper and Add two shrimps which have been marinated in French dressing for ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 367. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Shrimps with Peas |
A pint of shrimps and a cup of peas, heated in a cup and a half of cream sauce, are particularly good. From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 249. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Shrimps, Newburg Style |
These are prepared in the chafing-dish. Use the shrimps which come in glass. Melt a tablespoon of butter, add the con¬ tents of two jars of shrimps, which have been ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 300. | |
| The Cook's Own Book (1832) | Sirup of Orange or Lemon |
IT.r.l.. Offresh outer rind of Seville orange or |>eel, three apothecaries' weight; boiling water a pint and a half; infuse them for a night in a close vessel; strain ... From The Cook's Own Book, 1832, page 243. | |
| The Cook's Own Book (1832) | Skate, Small, to Fry |
wash, and lay them one or two hours in vinegar, or vinegar and water, with a sliced onion, some chopped salt; drain and dry them well, dip them into beaten eggs, dredge ... From The Cook's Own Book, 1832, page 244. | |
| The Cook's Own Book (1832) | Skate, to Crimp |
Skin the skate on cut and a broad, and as long as tinskate, roll up each piece and tie it with a thread; lay them for three hours in water, and a boil them fifteen ... From The Cook's Own Book, 1832, page 243. | |
| The Picayune Creole Cook Book (1901) | Sliced Lemon and Olives to Garnish |
Have, ready a furnace with redhot coals; take fine sliced breakfast bacon and cut into thin slits about the size of the oyster. Drain three dozen large fat oysters; take ... From The Picayune Creole Cook Book, 1901, page 69. | |
| The Picayune Creole Cook Book (1901) | Sliced Lemon and Parsley Sprigs to |
Prepare as in the above recipe for Curried Oysters, omitting the curry powder. Having dropped the oysters into the boiling oyster juice, remove from the fire after ... From The Picayune Creole Cook Book, 1901, page 71. | |
| The Picayune Creole Cook Book (1901) | Sliced Lemon and Parsley to Garnish |
The largest and finest oysters are used for this purpose. Drain the oysters, heat a deep frying pan, drop in a generous lump of butter. When it melts, add the oysters, ... From The Picayune Creole Cook Book, 1901, page 72. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Slices of Salmon Boiled |
If a family is small and it should not be advisable to buy a large middle cut of salmon, it would be preferable to buy, for instance, two slices. Boil them very slowly ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 138. | |
| Mrs. Hale's New Cook Book (1857) | Sltcen of |
Uod-JlsJi fried.—Cut the middle or tuil of the fish •nto slices nearly an season them white pepper or Cayenne, flour them fry them of a clear equal hrown on both sides; ... From Mrs. Hale's New Cook Book, 1857, page 69. | |
| The Cook's Own Book (1832) | Sm.mon, Boiled |
Put on a kettle, to i he salmon you are going to dress, or the salmon will neither look nor taste well: the in a When the water boils, put in a handful of off the scum ... From The Cook's Own Book, 1832, page 224. | |
| Mrs. Hale's New Cook Book (1857) | Small Fish |
Roach, smelts, gudgeons, minnows, or other small fish, must be well cleaned and dried, and shaken in a floured cloth, and may then be fried either with a little butter, ... From Mrs. Hale's New Cook Book, 1857, page 85. | |
| Recipes for Sea Food (c. 1910s) | Small Fish Baked.— Lay |
in a baking dish with chopped onion, mushrooms and parsley, rub the salt, pepper, a bit of nutmeg and dot with in enough thin broth to cover bottom of dish, add the ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 77. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Small Fresh Fish Baked in a Crust |
Clean the fish, and wipe dry. Cut gashes one inch apart on each side; sprinkle with sa and pepper. Make a rich biscuit crust with baking-powder, or make a pastry crust; ... From Mrs. Lincoln's Boston Cook Book, 1884, page 200. | |
| The White House Cook Book (1887) | Small Oyster Pies |
FOR each pie take a tin plate half the size of an ordinary dinner plate; butter it, and cover the bottom with a puff paste, as for pies; lay on it five or six select ... From The White House Cook Book, 1887, page 96. | |
| The Southern Cookbook (1912) | Smelts |
They should not be washed more than necessary to clean. Dry in a cloth, then lightly flour, but shake it off. Dip them in plenty of egg, then into bread grated fine, and ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 34. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Smelts and |
other small are drawn or emptied at the gills. It is yery desirable to haye seryed the flesh as firm as possible; this can be accomplished by putting a small piece of ... From Mrs. Porter's New Southern Cookery Book, 1871, page 56. | |
| Recipes for Sea Food (c. 1910s) | Smelts as a Garnish. — Smelts |
plain or rolled in meal or and then are often used to garnish other kinds of fish. With baked fish they are arranged around the dish in any form the of the cook may ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 110. | |
| The International Cook Book (1906) | Smelts with Bacon |
Lamb Chops (748) Potatoes Sautees (135) 2760. FRIED EGGS WITH BANANAS Peel and cut in halves lengthwise six ripe bananas, place on a plate, cover with cold milk, ... From The International Cook Book, 1906, page 868. | |
| The Cook's Own Book (1832) | Smelts, Italian |
Boil your smelts with a large glass of white wine, half a glass of water, two spoonfuls of oil, two slices of lemon, a pinch of salt, and a pinch of fennel. When ... From The Cook's Own Book, 1832, page 244. | |
| The International Cook Book (1906) | Smelts, Merion |
Lamb Chops, Maitre d 'Hotel Potatoes Noisettes (321) 2885. SCRAMBLED EGGS, McCooK. Break eight fresh eggs in a bowl, add a gill cream, half teaspoon salt, saltspoon ... From The International Cook Book, 1906, page 900. | |
| The Cook's Own Book (1832) | Smelts, to Fry |
This delicate little fish, when fresh, must not be washed, but wiped with a clean dredged with flour, or brushed a feather, dipped into the yolk of an egg beaten, and in ... From The Cook's Own Book, 1832, page 244. | |
| Recipes for Sea Food (c. 1910s) | Smelts. — Clean |
and nine selected Cut five parallel gashes on both sides of each fish. salt, pepper, and lemon juice; cover and let stand fifteen minutes. Dip in cream, dredge with ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 112. | |
| Directions for Cookery, in Its Various Branches (1837) | Smoked Salmon |
Cut the fish up the back; clean, and scale it, and take out the roe, but do not wash it. Take the bone neatly out. Rub it well inside and out with a mixture of salt and ... From Directions for Cookery, in Its Various Branches, 1837, page 48. | |
| Common Sense in the Household (1871) | Smoked Salmon |
Take a piece of raw smoked salmon of youf hand, or larger in jiroportion to tlie number wlio are to sit down to supper. it in two waters, rubbing Lay in a skillet with ... From Common Sense in the Household, 1871, page 60. | |
| The White House Cook Book (1887) | Snow Birds |
ONE dozen thoroughly cleaned birds; stuff each with an oyster, put them into a yellow dish, and add two ounces of boiled salt pork and three raw potatoes cut into ... From The White House Cook Book, 1887, page 122. | |
| The New England Cook Book, or Young Housekeeper's Guide (1836) | Soak a |
slice of toasted in the clam liquor, put it in the bottom of a dish and turn the clams on to it when hot. For clam pancakes, take some of the clam liquor, and mix with a ... From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 46. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Soak the |
crackers in oyster liquor, and then mix all the and shape. Dip in egg and roll in cracker crumbs, and fry as usual. The butter should be softened before the mixing. ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 200. | |
| The Picayune Creole Cook Book (1901) | Soak the Mackerel overnight, and |
in the morning take out of the water, wash thoroughly, removing every portion of salt, and wash again. Have ready a deep pan of boiling water: place the Mackerel in it ... From The Picayune Creole Cook Book, 1901, page 84. | |
| The International Cook Book (1906) | Soft Clams, Bourguignonne |
Beef, Rotterdam Egg Plant en Julienne (508) Rice Croquettes (1389) 1895. SOFT CLAMS, BOURGUIGNONNE Open thirty-six medium soft clams, remove all sandy parts, keeping ... From The International Cook Book, 1906, page 579. | |
| The International Cook Book (1906) | Soft Clams, Hussard |
Veal Curry, Pondichery (2230) Chestnuts au Feu de Lucifer (1126) 2635. SOFT CLAMS, HUSSARD Open forty-eight fresh soft clams, remove sandy parts, keeping nothing but the ... From The International Cook Book, 1906, page 825. | |
| The International Cook Book (1906) | Soft Clams, Louisiana |
Irish Stew (428) Salad, Tyroliennc 2616. SOFT CLAMS, LOUISIANA Open forty-eight very fresh soft clams and remove all sandy parts, keeping nothing but the perfect bodies. ... From The International Cook Book, 1906, page 818. | |
| Housekeeping in Old Virginia (1879) | Soft Crabs |
Turn up the ends of the shells and take out the dead man's fingers and take off the flap, and cut out the sand-bag; lay them in cold water until ready to fry. Then dust ... From Housekeeping in Old Virginia, 1879, page 103. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Soft Shell Crabs |
The shell crab is nothing more than a hard shell crab after shedding its shell. In about three days the new shell again, which is the cause of the alwaysshort supply. ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 73. | |
| Aunt Babette's Cook Book (1889) | Soft Shell Crabs |
Take out the sandbags and pull off the spongy substance from the sides; wa-sh and wipe dry; roll in beaten cracker crumbs, which have been slightly salted, then in ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 80. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Soft Shell Crabs |
Dry the crabs, sprinkle them with pepper and salt; roll them, first in flour, then in egg (half a cup of milk mixed in one egg), then in cracker dust, and fry them in boiling lard. From The Good Housekeeping Woman's Home Cook Book, 1909, page 290. | |
| The International Cook Book (1906) | Soft Shell Crabs au Cerfeuil |
Turkey Hash with Clams Green Corn (1864) 2036. SOFT SHELL CRABS AU CERFEUIL Procure twelve very fresh, medium, soft shell crabs. Remove the spongy parts under side ... From The International Cook Book, 1906, page 624. | |
| The Boston Cooking-School Cook Book (1896) | Soft-shell Crabs |
Clean crabs, sprinkle with salt and pepper, dip in crumbs, egg, and crumbs," fry in deep fat, and drain. Being light, they will rise to top of fat, and should be turned ... From The Boston Cooking-School Cook Book, 1896, page 220. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Soft-shell Crabs |
Prepare crabs by removing sand bags. Raise apron; cut from crab; remove spongy substance surrounding apron.; season with salt and pepper; dip in crumbs; egg and crumb; ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 103. | |
| La Cuisine Creole (1885) | Soft-shelled Crabs, Fried |
Clean the crabs properly, dip them into rolled cracker, and fry them in hot lard salted. They must be dried carefully before frying, or they will not brown well. Serve ... From La Cuisine Creole, 1885, page 39. | |
| Housekeeping in Old Virginia (1879) | Soiled Hock-fish |
Clean nicely and hang it up; do not lay it in water, but wash it when ready for cooking. Put on in boiling water, seasoning with salt to taste. It takes two hours to ... From Housekeeping in Old Virginia, 1879, page 109. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Sole |
6 fillets of sole 2 teaspoons butter 4 anchovies boned and skinned 2 teaspoons lemon juice salt, cayenne pepper Prepare the fillets, sprinkle with salt and pepper; ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 96. | |
| Mrs. Beeton's Book of Household Management (1861) | Sole en Surprise |
Ingredients. - 2 medium 11 i.irrot.sliced), I ba\ ij ozs. of butter, \ a pint of milk, j ozs. of L ^c, 2 ors. of flu., 3 eggs, salt and pepper to taste, Method. up the ' ... From Mrs. Beeton's Book of Household Management, 1861, page 447. | |
| Chinese-Japanese Cook Book (1914) | Sole Jelly |
One medium-sized sole; one cupful of mirin two carrots; one quarter pound of dried mushrooms; one half pound of Kanton (dried seaweed jelly). First prepare the sole by ... From Chinese-Japanese Cook Book, 1914, page 111. | |
| The Southern Cookbook (1912) | Sole, Cod, or Turbot |
Pie of Stuffing Boil two pounds of eel tender; pick all the flesh clean from the bones; throw the latter into the liquor the eels were boiled in, with and and and come ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 33. | |
| The Southern Cookbook (1912) | Soles in the Portuguese Way |
Take one large, or two lesser; if the former, cut the in two, if they are small, they need to be split. The bones being taken out, put the fish in a pan, with a bit of ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 33. | |
| The Southern Cookbook (1912) | Soles, Baked |
Pound cold beef, mutton, or veal, a little, then add some fat bacon, has been lightly cut small, and some onions, a or shallot, anchovy, pepper, salt, and nutmeg. Pound ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 33. | |
| The Cook's Own Book (1832) | Soles, to Boil |
A fine, fresh, thick sole is almost as good eating as a turhot. Wash and clean it nicely; put it into a fishkettle with a handful of salt, and as much cold water as will ... From The Cook's Own Book, 1832, page 245. | |
| The Cook's Own Book (1832) | Soles, to Dress Maigre |
Put the fish into a stewpan, with a large onion, four cloves, fifteen berries of allspice, and the same of black pepper; just cover tliem with boiling water, set it ... From The Cook's Own Book, 1832, page 245. | |
| Recipes for Sea Food (c. 1910s) | Somerset.— Melt |
one-quarter cup add one tablespoonful flour, one-half teaspoonful salt, a few grains cayenne; pour gradually one cup thin cream, add meat from a good-sized lobster cut ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 160. | |
| The Cook's Own Book (1832) | Sorts of Fresh Water Fish |
Put some wafer into a fish-kettle, with a quart of white wine, a slice of butter, salt, pepper, a large bunch of parsley ami young onions, a clove of garlic, thyme, ... From The Cook's Own Book, 1832, page 101. | |
| The Picayune Creole Cook Book (1901) | Soupe @ la Tortue |
2 Pounds of Turtle Meat. 2 Tomatoes. 1 Large Onion. 1 Sprig of Thyme. 2 Sprigs of Parsley. 1 Bay Leaf. 1 Clove of Garlic. 1 Dozen Cloves Tied in Muslin. 6 Allspice ... From The Picayune Creole Cook Book, 1901, page 32. | |
| California Mexican-Spanish Cook Book (1914) | Spanish Baked Fish |
Make a filling of broad crumbs wet with one cup of tomatoes, add one tablespoon minced onion, one tablespoon parsley, one-half cup red tomato pulp, two tablespoons ... From California Mexican-Spanish Cook Book, 1914, page 87. | |
| California Mexican-Spanish Cook Book (1914) | Spanish Fish Stew |
Cut fish in three-inch pieces, salt and roll in corn meal. Heat tablespoon bacon fat and one of olive oil, add half cup sliced onion, fry brown, add fish and brown, add ... From California Mexican-Spanish Cook Book, 1914, page 87. | |
| California Mexican-Spanish Cook Book (1914) | Spanish Fried Fish |
Salt and dip Barracuda or any tender fish in a batter made of egg, flour, milk and salt. Fry in deep hot olive oil. Serve with sauce made by browning tablespoon onion in ... From California Mexican-Spanish Cook Book, 1914, page 87. | |
| The International Cook Book (1906) | Spanish Mackerel with Paprika |
Potatoes, Duchfcsse (304) Appetizing Lamb Chops Roast Capon (37!) Parfait au Cafe (1265) 1989. CONSOMME" AUX LAZAGNES simmering. Plunge four ounces lazagnes into a quart ... From The International Cook Book, 1906, page 610. | |
| The International Cook Book (1906) | Spanish Mackerel, aux Fines Herbes |
1203. BAKED EGGS, LUCERNOISE. Boil twelve fresh eggs for eight minutes, remove, drop in cold water for one minute, take up, then shell them. Cut each into four even ... From The International Cook Book, 1906, page 368. | |
| Aunt Babette's Cook Book (1889) | Speckled Trout |
I take it for granted that you have cleaned and salted the trout the day previous; line a kettle with an onion cut up, also some celery root and parsley, if you have it; ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 67. | |
| Fifty-Two Sunday Dinners (1913) | Spiced Crab Apples |
Pick over, wash and drain firm crab apples, do not remove the stems. (Apples must not be too ripe). For eight pounds of fruit allow four pounds of sugar, one quart ... From Fifty-Two Sunday Dinners, 1913, page 151. | |
| Mrs. Owen's Illinois Cook Book (1871) | Spiced Fish |
Fish of any kind, either boiled or baked, that has been left from a meal, is very nice spiced. Take salt, black pepper, a little cayenne pepper, two tablespoonfuls of ... From Mrs. Owen's Illinois Cook Book, 1871, page 42. | |
| The Picayune Creole Cook Book (1901) | Spices, Thyme, Bay Leaf, -Parsley |
1 Slice of Grated Bread. Take an earthen dish which will hold about three and a half pints and line the sides with rich pie.crust. (See recipe for Pie Crust.) Set in the ... From The Picayune Creole Cook Book, 1901, page 74. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Spindled Oysters |
1 quart oysters salt, pepper 12 slices bacon 6 squares buttered toast Drain oysters from their liquor and dry between towels. Cut the bacon in pieces half the size of ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 98. | |
| The Picayune Creole Cook Book (1901) | Spoons of Butter |
This is a great fast-day or “maigre” dish with the Creoles. Hard or softshell crabs may be used, though more frequently the former, as they are always procurable and far ... From The Picayune Creole Cook Book, 1901, page 47. | |
| The Picayune Creole Cook Book (1901) | Sprig of Parsley |
1 Table1 Sprig of Sweet Marjoram. spoonful of French Vinegar. Wash and thoroughly clean the fish, and then lay on a pan and open the flesh on either side by making the ... From The Picayune Creole Cook Book, 1901, page 52. | |
| The Picayune Creole Cook Book (1901) | Sprigs to Garnish |
Select fine, large River Shrimp for this purpose. Into a pot of water put a great quantity of salt, almost enough to make a brine. “Pepper” a great bunch of celery and ... From The Picayune Creole Cook Book, 1901, page 75. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Sprinkle the |
of cucumber with chopped chives. Marinate two cups of shrimps with French Add one half cup each of olives and pimentos. one hour. Drain; add one half cup of mayonnaise ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 210. | |
| Mrs. Hale's New Cook Book (1857) | Squeeze a |
little lemon juice over them when they come from the fire. Or:—They may be put singly in their under shells along with their own liquor, a little minced parsley and ... From Mrs. Hale's New Cook Book, 1857, page 96. | |
| The Dixie Cook-Book (1883) | SreaMep Fisx |
Place tail of fish in its mouth and secure it, lay on a plate, pour over it a half pint of vinegar, seasoned with pepper and salt; let stand an hour in the refrigerator, ... From The Dixie Cook-Book, 1883, page 161. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Srewep Fisu |
Cut a fish across in slices an inch and a half thick, and sprinkle with salt; boil two sliced onions until done, pour off water, season with pepper, add two tea-cups hot ... From Buckeye Cookery and Practical Housekeeping, 1877, page 137. | |
| The Dixie Cook-Book (1883) | Srewep Fisx |
Cut a fish across in slices an inch and a half thick, and sprinkle with salt; boil two sliced onions until done, pour off water, season with pepper, add two tea-cups hot ... From The Dixie Cook-Book, 1883, page 162. | |
| The Picayune Creole Cook Book (1901) | Ss Ea» |
EE boiling water. Have ready some milk, seasoned well with black pepper, and soak the Mackerel in the milk until thoroughly impregnated. Take out and wipe dry with a ... From The Picayune Creole Cook Book, 1901, page 85. | |
| The Epicurean (1894) | St. Jacques ^ la Parisienne— Grands Potencies* |
Open eight or ten large, fresh St. Jacques sliells (Fig. 277 — large species of scallops), detach the meats, also the white and red milts, poach with a little white ... From The Epicurean, 1894, page 435. | |
| Foods That Will Win the War and How to Cook Them (1918) | Staleness of |
meat and fish is shown by loose and flabby flesh. The gills of fresh fish are red and the fins stiff. Make all the purchases possible at a public market, if you can walk ... From Foods That Will Win the War and How to Cook Them, 1918, page 47. | |
| Common Sense in the Household (1871) | Ste'uED Oysters. »J« |
Drain the liquor from two quarts of firm, plurnp oysters; mix with it a small teacupful of hot water, add a little and pepper, and set over the fire in a saucepan. it ... From Common Sense in the Household, 1871, page 73. | |
| The International Cook Book (1906) | Steaks, Tartare |
Vanilla Souffle (758) 2259. SOFT SHELL CRABS, OLYMPIA Remove spongy parts and aprons from twelve medium, fresh soft shell crabs. Wash, thoroughly drain on a cloth and ... From The International Cook Book, 1906, page 694. | |
| Aunt Babette's Cook Book (1889) | Steamed Chicken with Oysters |
Fill the inside of a spring chicken with oysters, seasoned with salt, pepper and butter. Season the outside of the chicken as well; ateaiioa: in a pan set in another one ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 112. | |
| The Boston Cooking-School Cook Book (1896) | Steamed Clams |
Clams for steaming should be bought in the shell and always be alive. Wash clams thoroughly, scrubbing with a brush, changing the water several times. Put into a large ... From The Boston Cooking-School Cook Book, 1896, page 231. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Steamed Clams |
Wash and scrub clam shells; place in kettle; add water, allowing one half cup of water for each peck of clams. Cover kettle and cook until shells open. Serve hot with ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 100. | |
| The White House Cook Book (1887) | Steamed Fish |
SECURE the tail of the fish in its mouth, the body in a circle; pour over it half a pint of vinegar, seasoned with pepper and salt; let it stand an hour in a cool place; ... From The White House Cook Book, 1887, page 70. | |
| The White House Cook Book (1887) | Steamed Halibut |
SELECT a three-pound piece of white halibut, cover it with a cloth and place it in a steamer; set the steamer over a pot of fast-boiling water and steam two hours; place ... From The White House Cook Book, 1887, page 73. | |
| The Boston Cooking-School Cook Book (1896) | Steamed Halibut, Silesian Sauce |
Steam by cooking over boiling water a piece of halibut weighing two pounds, and serve with Silesian Sauce. 1)^ tablespoons vinegar Yolks 3 eggs % teaspoon powdered ... From The Boston Cooking-School Cook Book, 1896, page 207. | |
| Presbyterian Cook Book (1873) | Steamed Oystees |
Drain the oysters well and turn them into a steamer over a pot of boiling water; let steam for half an hour, stirring occasionally; season with plenty of butter, pepper and salt. From Presbyterian Cook Book, 1873, page 23. | |
| Common Sense in the Household (1871) | Steamed Oysters |
If you have no steamer, improvise one by the help of a cullender and a pot-lid fitting closely into it, at a distance from the top. Wash some shell oysters and lay them ... From Common Sense in the Household, 1871, page 79. | |
| Housekeeping in Old Virginia (1879) | Steamed Oysters |
Wash shell oysters perfectly clean; lay them on a steamer, 80 the juice will not escape from the shells when opened. It TO KOAST OTSTEKS PICKLED OYSTERS. 91 is best to ... From Housekeeping in Old Virginia, 1879, page 98. | |
| The Dixie Cook-Book (1883) | Steamed Oysters |
Lay some oysters in the shell in some air-tight vessel, placing the upper shell downward so the liquor will not run out when they open. Set them over a pot of boiling ... From The Dixie Cook-Book, 1883, page 307. | |
| The White House Cook Book (1887) | Steamed Oysters |
WASH and drain a quart of counts or select oysters; put them in a shallow pan and place in a steamer over boiling water; cover and steam till they are plump, with the ... From The White House Cook Book, 1887, page 92. | |
| The White House Cook Book (1887) | Steamed Oysters in the Shell |
WASH and place them in an air-tight vessel, laying them the upper shell downward, so that the liquor will not run out when they open. Place this dish or vessel over a ... From The White House Cook Book, 1887, page 92. | |
| The International Cook Book (1906) | Steamed Soft Clams |
Tomatoes en Ragout (881) 1381. STEAMED SOFT CLAMS Plunge thirty-six fresh soft clams in fresh water, thoroughly brush and wash them several times, drain and place in a ... From The International Cook Book, 1906, page 423. | |
| The New England Cook Book, or Young Housekeeper's Guide (1836) | Stew Oysters |
Take the oysters out of the liquor with a fork, rinse the bits of shell from them, and strain the liquor, put the oysters in a stew pan, with the juice, when scalded ... From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 46. | |
| Common Sense in the Household (1871) | Stew the |
giblets and necks in enough water to them, and, Avhen you have removed the fowls to a hot dish, pour this into the drippings; giblets, chopped fine; thicken with browned ... From Common Sense in the Household, 1871, page 88. | |
| The Cook's Own Book (1832) | Stew with |
a quart of oysters, and their liquor strained, a glass of white wine, one anchovy bruised, a mace, and a bunch let all Blew gently a quarter of an hour. Pick out the ... From The Cook's Own Book, 1832, page 177. | |
| Directions for Cookery, in Its Various Branches (1837) | STEWED BLACK FISH.—Flour a deep |
lay in the bottom a piece of butter rolled in flour. Then sprinkle it viith a mixture of parsley, sweet marjoram, and green onion; all chopped fine. Take your black fish ... From Directions for Cookery, in Its Various Branches, 1837, page 427. | |
| The White House Cook Book (1887) | Stewed Clams |
WASH clean as many round clams as required; pile them in a large iron pot, with half a cupful of hot water in the bottom, and put over the fire; as soon as the shells ... From The White House Cook Book, 1887, page 96. | |
| The Creole Cookery Book (1885) | Stewed Crabs |
Take 3 or 4 crabs, pick the meat out of the body and claws; take care that no spongy part be left among it, or any of the shell. Put this meat into a stew pan with a ... From The Creole Cookery Book, 1885, page 45. | |
| Gulf City Cook Book (1878) | Stewed Crabs.—no |
Scald the crabs, cut the bodies parts, pick the meat out claws. Take the yelks of two hard-boiled eggs, and rub them smooth in a desert-spoonful of vinegar. From Gulf City Cook Book, 1878, page 27. | |
| Gulf City Cook Book (1878) | Stewed Crabs.—no |
Boil a dozen crabs, and pick them out, being careful not to leave a particle of shell with the crabs. Take a cup about three fourths full of butter, one large onion, one ... From Gulf City Cook Book, 1878, page 28. | |
| Gulf City Cook Book (1878) | Stewed Crabs.—no |
Take one dozen crabs well picked from the shell after being boiled. Boil one pint of fresh milk, with a tea-spoonful of finely-chopped one table-spoonful of red and ... From Gulf City Cook Book, 1878, page 28. | |
| The Italian Cook Book (1919) | Stewed Eel |
(Anguille in urnido) For this dish it is preferable to have good sized eels that must not be skinned, but cut in small Chop some onion and parsley, put fire with oil, ... From The Italian Cook Book: The Art of Eating Well, 1919, page 92. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Stewed Eels |
6 nice eels i pint of veal or fish stock Skin and clean the eels, cut off their heads and then cut them into pieces about two inches long; put them into a stewing-pan, ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 67. | |
| Gulf City Cook Book (1878) | Stewed Fish |
Eed fish or snapper is the best fish to cook in this way: Brown some flour in hot lard, and it one onion sliced, one clove of garlic, and two of prepared Put in the fish ... From Gulf City Cook Book, 1878, page 23. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Stewed Fish |
Six pounds of any kind of fish, large or small; three large pints of water, quarter of a pound of pork, or, half a cupful of; two large onions, three table-spoonfuls and ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 112. | |
| The Italian Cook Book (1919) | Stewed Fish Cutlets |
(Pesce a taglio in umido) The fish that can be used for this dish are the tunny, the umber or grayling, the sword fish and any piece of fish of large size and good ... From The Italian Cook Book: The Art of Eating Well, 1919, page 90. | |
| Mrs. Hale's New Cook Book (1857) | Stewed Fish, Hebrew Fashion .—Take |
three or four parsley roots; long, thin slices, and two or three onions also sliced; boil them together in a quart of water until quite tender; then flavor it with ... From Mrs. Hale's New Cook Book, 1857, page 89. | |
| Gulf City Cook Book (1878) | Stewed Fish, with Oysters |
Cut the fish in pieces two inches thick. Put in a stew-pan a quarter of a pound of butter, a table-spoonful of flour, one onion minced fine, a little parsley and celery. ... From Gulf City Cook Book, 1878, page 21. | |
| Mrs. Owen's Illinois Cook Book (1871) | Stewed Halibut |
Cut the fish into pieces about four inches square, leaving out the bone; season it slightly with let it stand half an hour. Take it out of the salt, put it' in a deep ... From Mrs. Owen's Illinois Cook Book, 1871, page 50. | |
| Directions for Cookery, in Its Various Branches (1837) | Stewed Lobster |
Having boiled the lobster, extract the meat from the shell, and cut it into very small pieces. Season it with a powdered nutmeg, a few blades of mace, and cayenne and ... From Directions for Cookery, in Its Various Branches, 1837, page 64. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Stewed Lobster |
Take out all the meat and soft part from the body, and cut it up into small bits; put them into a saucepan with two cups of white stock, a little mace, cayenne and salt; ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 48. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Stewed Lobster |
The meat of a two and a half pound lobster, cut into dice; two table-spoonfuls of butter, two of flour, one pint or water, a speck of cayenne, salt and pepper to taste. ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 130. | |
| Recipes for Sea Food (c. 1910s) | Stewed Lobster, No |
1. — Take the meat of two medium cut in dice, season with as needed, one-half spoonful cayenne, and one-half lemon. Make a white sauce, add another tablespoonful butter ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 160. | |
| Directions for Cookery, in Its Various Branches (1837) | Stewed Oysters |
Put the oysters into a sieve, and set it on a pan to drain the liquor from them. cut off the hard part, and put the oysters into a stew-pan with some whole pepper, a few ... From Directions for Cookery, in Its Various Branches, 1837, page 61. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Stewed Oysters |
a Wash a gallon of oysters; let the liquor stand and settle about ten minutes; strain it through a fine sieve into a saucepan; add one third as much cold water as ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 46. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Stewed Oysters |
Put as many liquor, as you think you will need, into a pan on the stove to but not to the juice off into a saucepan; as soon as it boils add of butter and some pepper ... From Mrs. Porter's New Southern Cookery Book, 1871, page 72. | |
| The Kansas Home Cook-Book (1874) | Stewed Oysters |
Always wash and canned put the liquor of the oysters in a porcelain kettle, and add at least an equal quantity of water, salt to taste, mix a half cup of butter a ... From The Kansas Home Cook-Book, 1874, page 58. | |
| Housekeeping in Old Virginia (1879) | Stewed Oysters |
Put butter, salt and pepper in a stew-pan, and put the oystera to the butter and stew until perfectly done. — Mrs. D. From Housekeeping in Old Virginia, 1879, page 93. | |
| Housekeeping in Old Virginia (1879) | Stewed Oysters |
Take one-quarter pound nice butter, put it in a pan and melt, then pepper and salt, add a small piece of cheese. When it is all melted add one pint of oyster liquor, and ... From Housekeeping in Old Virginia, 1879, page 93. | |
| Housekeeping in Old Virginia (1879) | Stewed Oysters |
Pour into a stew-pan ^ gallon oysters, 2 tablespoonfuls pepper vinegar. Let them simmer until the oysters are plump; take them out with a fork and drop them into a ... From Housekeeping in Old Virginia, 1879, page 93. | |
| The Creole Cookery Book (1885) | Stewed Oysters |
Put 1 quart of oysters with their liquor into a chopping dish or stew pan; crumble in a slice of stale bread, tablespoonful of butter, pepper and salt to your taste; ... From The Creole Cookery Book, 1885, page 46. | |
| The Creole Cookery Book (1885) | Stewed Oysters |
Strain 8 pints of oysters through a cullender, and put in a clean saucepan 1 pint of rich cream; mix 1 teaspoonful of flour and 1 tablespoonful butter together; when ... From The Creole Cookery Book, 1885, page 47. | |
| The Creole Cookery Book (1885) | Stewed Oysters |
Drain the juice from 100 first-rate oysters; pour the juice into a saucepan; let it slowly simmer; skim it very carefully; then rub the yolks of 3 hard boiled eggs and 1 ... From The Creole Cookery Book, 1885, page 48. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Stewed Oysters |
No. i large tablespoon ful of flour 6 whole allspice Drain the oysters, and put the liquor on to boil; as soon as it boils, skim all the white scum from the surface the ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 79. | |
| Boston School Kitchen Text-Book (1887) | Stewed Oysters |
c. milk scalded. ^ ssp. pepper. ] pt. oysters. }4 tbsp, butter. When the milk is scalding hot, put the prepared oysters in another saucepan and heat them until the edges ... From Boston School Kitchen Text-Book, 1887, page 245. | |
| La Cuisine Creole (1885) | Stewed Oysters on Toast |
Take the oysters from their liquor, let it settle; then strain and add some whole pepper, two blades of mace, and three cloves, and put over a moderate fire in a ... From La Cuisine Creole, 1885, page 36. | |
| Mrs. Owen's Illinois Cook Book (1871) | Stewed Oysters* |
Put your oyster liquid in a stew-pan and add water according to the quantity stewed; put in pepper, and a little butter; let this begin to boil, and then add a half-pint ... From Mrs. Owen's Illinois Cook Book, 1871, page 44. | |
| The White House Cook Book (1887) | STEWED OYSTERS. |
DRADT the liquor from two quarts of oysters; mix with it a small teacupful of hot water, add a little salt and pepper and set it over the fire in a saucepan. Let it boil ... From The White House Cook Book, 1887, page 90. | |
| Gulf City Cook Book (1878) | Stewed Oysters.—no |
Take fifty oysters, and all of the liquor; one pint of new milk, one tea-cup of sweet cream, two of flour with one of butter creamed with it, one dessert-spoonful of ... From Gulf City Cook Book, 1878, page 33. | |
| The White House Cook Book (1887) | Stewed Salsify or Oyster-plant |
WASH the roots and scrape off their skins, throwing them, as you do so, into cold water, for exposure to the air causes them to immediately turn dark. Then cut crosswise ... From The White House Cook Book, 1887, page 233. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Stewed Salt Codfish |
1 cup of picked codfish ^ cup of bread crumbs Butter the size of an egg codfish with soak two Pare and cut the potatoes into dice, put them in a stewingpan, cover them ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 62. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Stewed Scallops |
i pint of scallops Wash the scallops in cold water, then drain them. milk on to boil. add to the milk when; add the scallops, cook five minutes; add salt and pepper, and From Mrs. Rorer's Philadelphia Cook Book, 1886, page 75. | |
| The Picayune Creole Cook Book (1901) | Stewed Shrimp |
Checretes @ la Créole 100 Fine Lake Shrimp. 1 Large Onion. 1 Tablespoonful of Butter. 1 Can of Tomatoes or 12 Fresh Ones. 4 Celery Stalks, 1 Clove of Garlic, 1 2 Bay ... From The Picayune Creole Cook Book, 1901, page 76. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Stewed Steak with Oysters |
Two pounds of rump steak, one pint of oysters, one tablespoonful of lemon juice, three of butter, one of flour, one of the in the water, and drain into a stew-pan. Put ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 194. | |
| The White House Cook Book (1887) | Stewed Steak with Oysters |
Two POUNDS of rump steak, one pint of oysters, one tablespoonful of lemon juice, three of butter, one of flour, salt, pepper, one cupful of water. Wash the oysters in ... From The White House Cook Book, 1887, page 134. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Stewed Sturgeon |
Cut two pounds of the fish into pieces about two inches into a stewing-pan and cover with boiling water. for to extract the strong oily flavor. Now drain off the water, ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 66. | |
| Gulf City Cook Book (1878) | Stewed Sweet-breads |
Prepare them by parboiling and letting them remain a few minutes in cold water, to whiten them. Stew in oyster-liquor until tender; then take them off and remove the ... From Gulf City Cook Book, 1878, page 53. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Stewed Terrapin |
To make a good dish of terrapins it is essential that the terrapins be of the very quality. Select the largest, thickest and fattest, the females being the best. Put ... From Mrs. Porter's New Southern Cookery Book, 1871, page 69. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Stewed Terrapin |
2 terrapins y*, pint of thick cream gill of sherry or Madeira Put theterrapins alive ten or fifteen minutes, or until you can pull off the outer skin and the toe nails. ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 77. | |
| The White House Cook Book (1887) | Stewed Terrapin |
PLUNGE the terrapins alive into boiling water, and let them remain until the sides and lower shell begin to crack— this will take less than an hour; then remove them and ... From The White House Cook Book, 1887, page 84. | |
| The White House Cook Book (1887) | Stewed Terrapin, with Cream |
PLACE in a saucepan, two heaping tablespoonf uls of butter and one of dry flour; stir it over the fire until it bubbles; then gradually stir in a pint of cream, a ... From The White House Cook Book, 1887, page 83. | |
| Gulf City Cook Book (1878) | Stewed Terrapin.—no |
Cut open your terrapin, take out the eggs, cut oft' the feet and legs; wash in pure water, then scald the legs and rub off the outer skin. Stew till tender, keeping the ... From Gulf City Cook Book, 1878, page 30. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Stewed Terrapins |
Put them into boiling water, and boil for ten or fifteen minutes, or until the nails will come out and the black skin rub time depending upon the size of the fish. After ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 133. | |
| Camp Cookery (1910) | Stewed.—Oysters |
not be pierced with a fork, but removed from the liquor with a spoon. Thoroughly drain the juice from a quart of shelled oysters. Add to the juice enough (if needed) to ... From Camp Cookery, 1910, page 108. | |
| Camp Cookery (1910) | Stewed.—Skin |
the eel, remove backbone, and cut the eel into pieces about two inches long; cover these with water in the stew-pan, and add a teaspoonful of strong vinegar or a slice ... From Camp Cookery, 1910, page 107. | |
| Bohemian-American Cook Book (1915) | Stil'a |
s ústncemi. Boil a pike as you would blued carp in a a of the of the pike, and several oysters. slice of white bread soaked in white wine, a pinch of mace, and a bit of ... From Bohemian-American Cook Book, 1915, page 123. | |
| Bohemian-American Cook Book (1915) | Stil-a |
po holandshu. Boil together two parts of salted water with one of wine, add the pike cut into pieces and boil half an In the meantime melt a of of butter, add three ... From Bohemian-American Cook Book, 1915, page 122. | |
| Recipes for Sea Food (c. 1910s) | Stir and |
boil five minutes. the beaten yolks of four eggs, the sliced oysters, a little chopped parsley, and a dash of red pepper. Stir constantly and boil three minutes longer. ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 127. | |
| Common Sense in the Household (1871) | Stir the |
cream very hard and fill up each shell with a spoon, taking care not to spill any in the pan. Bake five or six minutes in a hot oven after the shells become warm. Serve ... From Common Sense in the Household, 1871, page 75. | |
| Gulf City Cook Book (1878) | Stir the |
and in while boiling, being careful not to let lumps form. Boil four eggs hard; when cold, slice over the fish, seasoning well with black pepper and salt; then pour the ... From Gulf City Cook Book, 1878, page 21. | |
| Recipes for Sea Food (c. 1910s) | Stir with |
egg-beater, boil a minute or two, add two ^^^g yolks, twice as much water as egg yolks, and a little lemon juice. Strain through a wet cloth. mix in four ounces of ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 119. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Stock for Boiling Fish |
5 pounds of haddock 2 sprigs of parsley (40 and the cut it pieces about inches square; put it into a soup the onion, bay leaves, cloves, celery and parsley a moderate ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 55. | |
| Mrs. Owen's Illinois Cook Book (1871) | Strain the |
liquor, and pour about half of it over the clams, adding a little black pepper; they will not need Let them stew slowly for half an hour; then take them out. Drain off ... From Mrs. Owen's Illinois Cook Book, 1871, page 47. | |
| Common Sense in the Household (1871) | Strew the |
salt over all, add the lemon-juice, and let it stand three hours in a cool place. Boil in a porcelain kettle half an hour. Pour into a covered vessel—china or stone—and ... From Common Sense in the Household, 1871, page 197. | |
| Directions for Cookery, in Its Various Branches (1837) | Stuff the |
infish with it, reserving a to rub the outside, having first rubbed the fish all over with yolk of egg. Lay the fish in a deep pan, putting its tail to its mouth. into ... From Directions for Cookery, in Its Various Branches, 1837, page 52. | |
| The Appledore Cook Book (1872) | Stuff the |
belly with this, and fasten together with ^ skewer. Lay thin slices of pork on the fish, which should be placed on a tin sheet that will fit loosely into the baking-pan; ... From The Appledore Cook Book, 1872, page 25. | |
| Recipes for Sea Food (c. 1910s) | Stuff the |
fish with the following mixture: two and one-half cups of fine bread crumbs, one cup the rind of a quarter of a lemon chopped very fine, two or three sprigs of parsley ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 75. | |
| The Appledore Cook Book (1872) | Stuff with |
this, dredge with thirty minutes, basting often with water, butter, and flour. Make a g^avy with the water in the pan in which the fish is baked. Always make the gravy ... From The Appledore Cook Book, 1872, page 31. | |
| The New England Cook Book, or Young Housekeeper's Guide (1836) | Stuffed and Baked Fish |
Soak bread in cold water, soft, then squeeze out all the water, mash it and mix it with a piece of butter, of the size of a hen's egg, a and mace, a couple of raw eggs, ... From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 44. | |
| The Boston Cooking-School Cook Book (1896) | Stuffed Clams |
Cover bottom of dripping-pan with rock salt. Arrange two quarts large-sized soft-shelled clams on salt, in such a manner that liquor will not run into pan as clam shells ... From The Boston Cooking-School Cook Book, 1896, page 436. | |
| The Creole Cookery Book (1885) | Stuffed Crabs |
Boil two dozen; pick out all the meat, chop the yolks of two hard boiled eggs, some thyme, parsley and onion, (slightly fried in butter) lump of butter size of a hen’s ... From The Creole Cookery Book, 1885, page 45. | |
| The Creole Cookery Book (1885) | stuffed Crabs |
Boil for a few moments one dozen crabs, crack and pick out all of the meat; to this meat, add one-third as much grated crackers, one onien chopped fine, a little ... From The Creole Cookery Book, 1885, page 45. | |
| The International Cook Book (1906) | Stuffed Eggs with Sardines |
Broiled Mutton Kidneys with Bacon (195) Hashed Potatoes au Gratin (173) Buckwheat Cinnamon Cakes (79) 2814. STUFFED EGGS WITH SARDINES Boil twelve fresh eggs for eight ... From The International Cook Book, 1906, page 887. | |
| Rumford Complete Cook Book (1908) | Stuffed Fillets of Fish |
Lemon juice. H cup milk or fish stock. 8 fillets of fish. yi cup chopped shrimps, lobster or mushrooms. Melt the butter and blend the flour with it; pour in the milk ... From Rumford Complete Cook Book, 1908, page 35. | |
| Larkin Housewives' Cook Book (1915) | Stuffed Green Peppers |
For eight good-sized peppers, use one pint of cold boiled halibut or any other white fish. Mix with a white sauce made of one and one-half tablespoons of butter, one ... From Larkin Housewives' Cook Book, 1915, page 38. | |
| The Woman Suffrage Cook Book (1886) | Stuffed Lobster |
Chop very fine, then add to a lobster weighing three pounds and a half, a piece of butter the size of two eggs, TISH, OYSTERS AND CLAMS* 31 salt, two handfuls of bread ... From The Woman Suffrage Cook Book, 1886, page 44. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Stuffed Lobster a la Merinole |
A boiled lobster cut in half length¬ wise; cut meat in small pieces, use the coral if any; chop an onion fine, put in saucepan with lump of butter; when brown add ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 292. | |
| The Boston Cooking-School Cook Book (1896) | Stuffed Lobster k la Bechamel |
2 lb. lobster Few grains cayenne 11^ cups milk Slight grating nutmeg Bit of bay leaf 1 teaspoon chopped parsley 3 tablespoons butter 1 teaspoon lemon juice 3 tablespoons ... From The Boston Cooking-School Cook Book, 1896, page 237. | |
| Rumford Complete Cook Book (1908) | Stuffed Peppers |
\ XA cups cold cooked 2 tablespoons melted butter. Salt, pepper and a little 1 teaspoon minced parsley. grated lemon rind. % pint chopped oysters with their liquor. ... From Rumford Complete Cook Book, 1908, page 76. | |
| Recipes for Sea Food (c. 1910s) | Stuffed Smelts. — Remove |
the fins from two dozen Clean them without splitting them and stuff with a fish forcemeat — a paper cornucopia must be the on a well-buttered dish, cover them with one ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 112. | |
| Rumford Complete Cook Book (1908) | Stuffing for Baked Fish |
slices stale bread. 1 tablespoon chopped parstablespoons chopped ley. uet. 1 small egg, and a little milk minced. if needed. Soak the bread in cold water till quite ... From Rumford Complete Cook Book, 1908, page 29. | |
| Recipes for Sea Food (c. 1910s) | Stuffing for Baked Fish, No |
1. — For a weighing to six pounds take one cup of cracker crumbs, one spoonful of salt, one saltspoonful of pepper, one teaspoonful of onions, one teaspoonful of chopped ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 78. | |
| Fifty-Two Sunday Dinners (1913) | Stuffing for Fish |
1 cup cracker crumbs. 1 teaspoon salt. 2 teaspoons finely chopped parsley. 1 teaspoon grated onion. 1 tablespoon finely chopped pickles. $ tablespoons butter. Y{ to 4 ... From Fifty-Two Sunday Dinners, 1913, page 38. | |
| Fifty-Two Sunday Dinners (1913) | Stuffing for Fish |
Y4 cup cracker crumbs. 14 teaspoon salt. 1 cup stale bread crumbs. Y% teaspoon pepper. 5 tablespoons butter. ¥ cup hot water. Onion juice. From Fifty-Two Sunday Dinners, 1913, page 98. | |
| The Southern Cookbook (1912) | Stuffing for Pike, Haddock, Etc |
Of fat bacon, beef-suet, and fresh butter, equal parts; some parsley, thyme, and savory;" a little onion, and a few leaves of scented marjoram, shred finely; an anchovy ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 24. | |
| The International Cook Book (1906) | Sunday, Fifth Week of October |
Quaker Oats (105) Eggs, Suedoise White Perch Sautees (1013) Turkey Hash on Toasts (539) 2739. EGGS, SUEDOISE Boil twelve fresh eggs for eight minutes, lift from the hot ... From The International Cook Book, 1906, page 860. | |
| The International Cook Book (1906) | Sunday, First Week of May |
Strawberries and Cream (1317) Oatmeal Porridge (2) Eggs Molet, Bordelaise Broiled Spanish Mackerel (689) Cerealine Cakes (396) 1454. EGGS MOLET, BORDELAISE Boil twelve ... From The International Cook Book, 1906, page 446. | |
| The International Cook Book (1906) | Sunday, Fourth Week of April |
Sliced Oranges (237) Wheaten Grits (131) Eggs, Vert-Pre Fried Smelts, Tomato Sauce (527) Turkey Hash with Green Peppers Potatoes, Saratoga (156) 1401. EGGS, VERT-?R£ ... From The International Cook Book, 1906, page 429. | |
| The International Cook Book (1906) | Sunday, Second Week of April |
Baked Pears (216) Barley in Cream (1068) Fried Eggs, Italienne Broiled Shad, Anchovy Butter Lamb Chops with Bacon (219) French Fried Potatoes (8) Brioches (878) 1288. ... From The International Cook Book, 1906, page 396. | |
| The International Cook Book (1906) | Sunday, Third Week of May |
Cornmeal Mush (326) Omelette, Piora Smelts Sautes, Fines Herbes (754) Lamb Chops (748) French Fried Potatoes (8) 1567. OMELETTE, PIORA Carefully crack eight fresh eggs ... From The International Cook Book, 1906, page 480. | |
| Aunt Babette's Cook Book (1889) | Sunfish or Small Flat Fish |
Clean, wash and wipe dry; salt and roll m flour and fry in hot butter a nice brown on both sides. From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 74. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Supreme Oysters |
1 pint oysters i cup chicken stock ^ cup oyster liquor salt, cayenne, nutmeg J cup finely cut chicken; add onion; when yellow, add flour; when blended, add liquids and ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 99. | |
| Chinese-Japanese Cook Book (1914) | Sweet and Sour Fish |
Two pounds of sea bass; one and one half cupfuls of water; one tablespoonful of Quong Sang Chong (waterchestnut flour); two and one tablespoonfuls of vinegar. Clean a ... From Chinese-Japanese Cook Book, 1914, page 30. | |
| California Mexican-Spanish Cook Book (1914) | Sweet Spanish Peppers With Sardines |
Roast or scald and peel green sweet peppers, take out seed and veins, mix with half cup vinegar, half cup water, add one-half garlic button, one-half teaspoon aregano, ... From California Mexican-Spanish Cook Book, 1914, page 106. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Sweetbreads and Oysters |
Soak and blanch three large and breads, quarters and remove the pipe. Take three dozen large fresh oysters, strain it with powdered nutmeg and mace and a quartered ... From Mrs. Porter's New Southern Cookery Book, 1871, page 109. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Table of Average Cost of Material used in Cooking |
lcup of flour or meal... $0.01|1 pound of spaghetti... $0.16 1 “sugar 2. 6 ee 06} 1 “cornstarch... -10 1 “ butter......20}1lcanoftomatoess.... 15 legg. 1...... 08/1 “ ... From Mrs. Lincoln's Boston Cook Book, 1884, page 59. | |
| Boston School Kitchen Text-Book (1887) | Table of Average Cost of Materlvl Used in Cookixg |
I cup of flour or meal 1 pound of spaghetti $0.16 t " " cornstarch " 1 can of tomatoes 1 egg " salmon.... 1 cup of molasses " lob^^ter.... " " devilled ham and ton gue 1 ... From Boston School Kitchen Text-Book, 1887, page 259. | |
| Common Sense in the Household (1871) | Take a |
piece of halibut weighing five or six pounds, and salt and water for two hours. Wipe dry and score the outer skin. Set in the baking-pan in a tolerably hot &ven, and ... From Common Sense in the Household, 1871, page 54. | |
| The Appledore Cook Book (1872) | Take a |
slice of halibut, sprinkle with salt, and dredge with flour. Fry four slices of salt pork, add to the pork fat one spoonful of lard. When boiling hot pu* in the halibut. ... From The Appledore Cook Book, 1872, page 29. | |
| Gulf City Cook Book (1878) | Take a |
turtle weighing eight or ten pounds, cut its head off and let it it from the shell, select the liver and other parts used, being careful to remove the gall. Quarter the ... From Gulf City Cook Book, 1878, page 15. | |
| The Picayune Creole Cook Book (1901) | Take Lake Shrimp and River |
Shrimp combined, if you have them. Cut the larger Lake Shrimp into two. Chop some lettuce. Season well. Place first a layer of shrimp and then of lettuce, and spread ... From The Picayune Creole Cook Book, 1901, page 177. | |
| The Appledore Cook Book (1872) | Take the |
left from the dinner, put it in your chopping-tray, being careful that there. are no bones in it; chop Pare and boil potatoes enough to have twice the quantity of ... From The Appledore Cook Book, 1872, page 27. | |
| Gulf City Cook Book (1878) | Take the |
giblets, neck, part of the wings and feet of your chicken, and put in the lard; add half a tea-cup of prepared tomatoes, two dozen oysters, with their liquor, pepper and ... From Gulf City Cook Book, 1878, page 63. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Take the |
pork from the pan and put the fish in, having only enough to cover the bottom. Fry brown on one side; turn, and fry the Serve on a hot dish, with the salt pork as a ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 113. | |
| The International Cook Book (1906) | Tartines of Shrimps |
Mutton Pot Pie (530) Eggplant, Saut(§ Minute 1739. TARTINES OF SHRIMPS Heat a tablespoon melted butter in a small saucepan, add four finely chopped shallots, a half bean ... From The International Cook Book, 1906, page 530. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Tautog, or Black Fish |
This fish is very hard to clean. Lay them in a pan, and pour boiling-hot water over them; then scrape them very hard until you get off all the scales; then wash and ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 43. | |
| La Cuisine Creole (1885) | Tbout a La Venitienne |
After well cleaning your trout, make slashes in the back, and insert butter rolled in parsley, lemon, thyme, basil, chives all minced very fine; pour some salad oil over ... From La Cuisine Creole, 1885, page 32. | |
| The Picayune Creole Cook Book (1901) | Teacup of Water. Salt and Pepper |
Select a fine, large fish, clean and ‘wash thoroughly. Make a dressing by taking one cup of stale bread, wet and squeezed of all water; one large onion and three sprigs ... From The Picayune Creole Cook Book, 1901, page 56. | |
| Housekeeping in Old Virginia (1879) | Terrapin |
First cut up the head and put it in the pot to boil with the shell on; when done enough to remove the under shell, take it up and pick to pieces. Clean the top shell ... From Housekeeping in Old Virginia, 1879, page 104. | |
| The Dixie Cook-Book (1883) | Terrapin |
Cut off head, put on to boil with shell on; when done enough, remove under shell, and pick terrapin in pieces. Clean top shell well; add a few crackers, onions, parsley, ... From The Dixie Cook-Book, 1883, page 303. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Terrapin |
This expensive member of the turtle family is highly prized in Baltimore and Philadelphia, but seldom used in New England. Terrapin may be kept alive through the winter ... From Mrs. Lincoln's Boston Cook Book, 1884, page 211. | |
| La Cuisine Creole (1885) | Terrapin |
Like crabs and lobsters, terrapins are thrown alive into boiling water and let boil till the outer shell and toe-nails can be removed. Then wash and boil them in salted ... From La Cuisine Creole, 1885, page 41. | |
| The Boston Cooking-School Cook Book (1896) | Terrapin |
To prepare terrapin for cooking, plunge into boiling water and boil five minutes. Lift out of water with skimmer, and remove skin from feet and tail by rubbing with a ... From The Boston Cooking-School Cook Book, 1896, page 221. | |
| Gulf City Cook Book (1878) | Terrapin au Gratin |
Terrapin well cooked in a little water, with onion, salt, and Then put it in the upper shell, with a spoonful of butter, a little mace, grated cracker on top with an egg ... From Gulf City Cook Book, 1878, page 30. | |
| The Creole Cookery Book (1885) | Terrapin Pies |
Take 1 large or 4 small terrapins, and after they have been opened, etc., have the meat well chopped, and add to it half a pound of butter, 6 eggs, allspice, mace, ... From The Creole Cookery Book, 1885, page 42. | |
| Housekeeping in Old Virginia (1879) | Terrapin Salad |
Boil them until the shells will come off easily and the nails pull out; then cut into small pieces and carefully remove the sand-bag and gall. TUEKET SALAD.. 193 To ... From Housekeeping in Old Virginia, 1879, page 200. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Terrapin Style |
Prepare and cleanse the kidney the same as for stewing. Put one of in to mix, add a half-pint of milk, it; add the kidney, and pepper to From Mrs. Rorer's Philadelphia Cook Book, 1886, page 120. | |
| Mrs. Beeton's Book of Household Management (1861) | Thackeray's Ballad of Bouillabaisse |
RECIPES FOR FISH SOUPS 201 I39._BOUILLABAISSE. (Another Method.) Ingredients.— 3 pints of fish stock, i Spanish onion, 2 tablespoonfuls of salad oil, 2 tablespoonfuls of ... From Mrs. Beeton's Book of Household Management, 1861, page 244. | |
| Mrs. Beeton's Book of Household Management (1861) | The Butler |
The butler is the head of the male house-servants, and his duties are the most responsible, not the least amongst them being the superintending of the men under him if ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Recipes for Sea Food (c. 1910s) | The French |
use the best salad oil in this recipe instead of butter. Darne of Salmon.— If the middle cut; there are but two or sometimes three from a Lay in a stew-pan on a bed of ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 105. | |
| The New England Cook Book (1905) | The House Wifks Librar Y |
in it. Let a large turkey simmer for three hours; while boiling. Serve with oyster sauce, made by adding to a cupful of the liquor in which the turkey was boiled the ... From The New England Cook Book, 1905, page 78. | |
| The Picayune Creole Cook Book (1901) | The Juice of Half a Lemon |
Make a pint of Sauce Veloutée (see recipe), and add the mushroom liquor. Reduce for about ten minutes and add two tablespoonfuls of Fish Stock or Oyster Juice; if not at ... From The Picayune Creole Cook Book, 1901, page 168. | |
| The Oyster Epicure (1883) | The Ovster Fpiccre |
blood the eating of oysters not only prevents fever, but replaces the loss which no other remedy can effect. The great Boerhaave affirms to have known a tall, strong ... From The Oyster Epicure, 1883, page 58. | |
| The Oyster Epicure (1883) | The Oyster Epiccre |
in the Blue Points to 15.5 in the Staten Islands, while the liquids contain from 6.0 per cent of actual solid matter in the Fair Havens to 2.8 per cent. in the ... From The Oyster Epicure, 1883, page 46. | |
| The Oyster Epicure (1883) | The Oyster Epicure |
Oysters should be served in their deep shells with their own liquor, and eaten with a fork '; cayenne pepper, quarters of lemon, brown bread and butter, form their most ... From The Oyster Epicure, 1883, page 20. | |
| The Picayune Creole Cook Book (1901) | The Oyster Liquor |
3 Sprigs of Parsley, Chopped Fine. 1, Dozen Pepper Corns. In purchasing the oysters always be careful to make the vendor add the oyster juice when intended for soup. ... From The Picayune Creole Cook Book, 1901, page 34. | |
| The Picayune Creole Cook Book (1901) | The Oyster Liquor |
1 Large Onion. 2 Tablespoonfuls of Sifted Flour. 4 Sprigs of 1 Quart of Boiling Water. Put the tablespoonful of lard into the soup kettle. Have ready one onion, some ... From The Picayune Creole Cook Book, 1901, page 35. | |
| The Picayune Creole Cook Book (1901) | The Oyster Water |
Boil the Codfish about thirty or forty minutes, after soaking overnight; drain and serve with an Oyster Sauce, or Sauce aux Hultres, prepared as follows: Make a Cream ... From The Picayune Creole Cook Book, 1901, page 83. | |
| The Epicurean (1894) | THE QUAHAUG OK LITTLE NECK CLAMS |
There are many kinds of these bivalves, but these of vrhich we speak are greatly appreciated as an article of food. Small ones an inch to an inch and three-quarters in ... From The Epicurean, 1894, page 417. | |
| The Epicurean (1894) | The Service |
Oysters. — Little Neck clams are passed around, beginning on one side by the lady on the right and the other side by the gentleman on the right, these being the most ... From The Epicurean, 1894, page 23. | |
| Common Sense in the Household (1871) | Thicken with the |
flour when you have wet it with cold water; stir well in; put in the butter, next the cayenne it), boil one minute; squeeze in the lemon-juice, shake it around well, and ... From Common Sense in the Household, 1871, page 186. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Throw the |
oyster crabs into boiling salted water for dry carefully on a to use, mix them with the mayonnaise and serve on the crisp lettuce leaves. These come in already blanched; ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 253. | |
| The International Cook Book (1906) | Thursday, Fourth Week of April |
Strawberries and Cream (131?) Grape-Nuts (1371) Fried Eggs with Sausage Kippered Herring (153) Corned Beef Hash, Arrlerican (241) 1431. FRIED EGGS WITH SAUSAGE Split six ... From The International Cook Book, 1906, page 439. | |
| The International Cook Book (1906) | Thursday, Second Week of May |
Bananas in Cream (151) Cracked Wheat (656) Egg Cocotte, Egyptienne Fin don Haddock (76) English Mutton Chops (262) Potatoes, Failles (611) 1543. EGG COCOTTE, EGYPTIENNE ... From The International Cook Book, 1906, page 473. | |
| The Picayune Creole Cook Book (1901) | Thyme. Bay Leaf. Parsley |
Soak the Codfish well overnight, and in the morning boil for about forty-five minutes, until very tender. When you set it to boil, put the fish first in cold water. ... From The Picayune Creole Cook Book, 1901, page 84. | |
| Gulf City Cook Book (1878) | Tie a |
large, solid fish in a domestic bag, and lay it in a long baking-pan on top of the stove, with enough water to it. Let it boil half an hour, turning it over carefully, ... From Gulf City Cook Book, 1878, page 21. | |
| La Cuisine Creole (1885) | Tkotjt Stuffed and Baked |
Stuff one or more fish, with any stuffing desired; score them well and put in a buttered pan to bake; sea¬ son with pepper, salt and chopped parsley, moisten them with a ... From La Cuisine Creole, 1885, page 32. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | To Bake a Pickerel or Whitefish |
Making a stuffing of bread crumbs, butter, pepper, salt, sweet herbs, if pre¬ ferred, one beaten egg; stuff the fish and sew it, or wind twine around it firmly; lay ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 144. | |
| The Virginia House-Wife (1824) | To Bake a Shad |
The shad is a very indifferent fish unless it be large and fat; when you get a good one prepare it nicely, put some force meat inside and lay itat full length in a pan, ... From The Virginia House-Wife, 1824, page 85. | |
| Directions for Cookery, in Its Various Branches (1837) | To Bake Fresh Salmon Whole |
Having cleaned a small or moderate sized salmon, season salt, pepper, and powdered mace rubbed on it both outside and in. Skewer it with the tail turned round and put to ... From Directions for Cookery, in Its Various Branches, 1837, page 46. | |
| The National Cookery Book (1876) | To Bake oR Stream Trovit |
| Prepare the fish as above, but do not remove the heads, which are highly approved when thus cooked. Season and wrap them well in a large sheet of thin, strong paper; ... From The National Cookery Book, 1876, page 139. | |
| The Creole Cookery Book (1885) | To Bake Red Snapper |
Take a large fish, clean it, cut off the head, and draw the entrails through that part, as it must not be cut open. Then take the crumbs of stale bread, some onions and ... From The Creole Cookery Book, 1885, page 55. | |
| The White House Cook Book (1887) | To Bake Smelts |
WASH and dry them thoroughly in a cloth, and arrange them nicely in a fiat baking-dish; the pan should be buttered, also the fish; season with salt and pepper, and cover ... From The White House Cook Book, 1887, page 75. | |
| Housekeeping in Old Virginia (1879) | To Barbecue a Shad |
Split the back of the fish, pepper and salt it, and put on the gridiron with the skin down. Baste the upper side of the fish with butter; brown a little piece of butter ... From Housekeeping in Old Virginia, 1879, page 111. | |
| The Creole Cookery Book (1885) | To Batter Oysters |
Make a light batter of 3 eggs, a dessertspoonful of butter, a little wheat flourg pepper and salt to the taste; drain the oysters from the liquor, and stir them into the ... From The Creole Cookery Book, 1885, page 48. | |
| Directions for Cookery, in Its Various Branches (1837) | To Boil a Lobster |
Put a handful of salt into a large or pot of boiling When the water boils very hard put lobster, having first brushed it, and tied the claws together with a bit of ... From Directions for Cookery, in Its Various Branches, 1837, page 63. | |
| The Virginia House-Wife (1824) | To Boil a Shad |
Get a nice fat shad, fresh from the water, that the skin may not crack in boiling, put it in cold water on a slice, in a kettle of proper length, with a wine glass of ... From The Virginia House-Wife, 1824, page 86. | |
| The Virginia House-Wife (1824) | To Boil a Turkey with Oyster Sauce |
Grate a loaf of bread, chop a score or more of oysters fine, add nutmeg pepper and salt to your taste, mix it up into a light forcemeat with a quarter of a pound of ... From The Virginia House-Wife, 1824, page 97. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | To Boil and Open a Lobster |
Fill a kettle with warm water (not boiling), put in the lobster head downward, add a tablespoonful of salt, cover the kettle and stand it over a very quick suffer by put ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 69. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | To Boil Crabs |
Take one dozen heavy crabs and boil, the same as lobster, for three-quarters of an hour. When done and cold, twist off the claws, take off the upper shells and remove ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 73. | |
| The Virginia House-Wife (1824) | To Boil Eels |
Clean the eels and cut off their he: ads, dry ae them and turn them round on your fish plate, boil them in salt and water, and make parsley sauce for them. = From The Virginia House-Wife, 1824, page 92. | |
| The Kansas Home Cook-Book (1874) | To Boil Fish |
Scale your fish with care, and take the inout; trim off the fins, gills and tail; wash well, inside and out, and wipe dry; put of the Missouri Valley Life Insurance C&. ... From The Kansas Home Cook-Book, 1874, page 53. | |
| Larkin Housewives' Cook Book (1915) | To Boil Fish |
Wash the fish well in cold water, wipe carefully and rub with salt; wrap in a cloth, drop into a pan of boiling water; add a slice of onion, a bay leaf and one teaspoon of salt. From Larkin Housewives' Cook Book, 1915, page 14. | |
| Directions for Cookery, in Its Various Branches (1837) | To Boil Fresh Cod |
Having washed and cleaned the fish, leave out the roe and liver; rub some salt on the inside, and if the weather is very cold you may keep it Put sufficient water in the ... From Directions for Cookery, in Its Various Branches, 1837, page 52. | |
| Directions for Cookery, in Its Various Branches (1837) | To Boil Fresh Salmon |
Scale and clean the fish, handling it as as possible, and cutting it open no more than is absolutely necessary. Place it on the strainer of a large fish-kettle and cold ... From Directions for Cookery, in Its Various Branches, 1837, page 45. | |
| The Good Housekeeper (1841) | To Boil Frrsh Salmon |
Salmon requires more boiling and in a larger quantity of water than any other kind of fish. It must be thoroughly done, or it is véry unhealthy. Make the water strong ... From The Good Housekeeper, 1841, page 68. | |
| Mrs. Hale's New Cook Book (1857) | To boil Hard-shell Clams.—Wash |
the shells, and put them itin a kettle with about a pint or more of water. The less watei tthe stronger will be the flavor of the clams. Lay them with their edges ... From Mrs. Hale's New Cook Book, 1857, page 97. | |
| The Good Housekeeper (1841) | To Boil Mackerel |
The excellence of mackerel is to have it fresh as possible—it must be cleaned nicely—put it into sufficient water to cover it—(a little salt should be sprinkled in the ... From The Good Housekeeper, 1841, page 69. | |
| Directions for Cookery, in Its Various Branches (1837) | To Boil Salt Codfish |
The day previous to that on which it is to be eaten, take the fish about four o'clock in the afternoon, and put it into a kettle of cold water. Then place it within the ... From Directions for Cookery, in Its Various Branches, 1837, page 51. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | To Boil Salt Codfish |
Wash the fish well in cold water. it with fresh cold water and soak over night. In the morning, wash it again; put it into a kettle, cover water, place over a hot fire ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 57. | |
| The Appledore Cook Book (1872) | To Boil Salt Mackerel |
m Wash the mackerel, and soak over night in clear cold Put them on to boil in cold water, and boil gently Serve with drawn butter. From The Appledore Cook Book, 1872, page 32. | |
| Directions for Cookery, in Its Various Branches (1837) | To Boil Trout |
Put a handful of salt into the water. it boils put in the trout. Boil them fast about twenty minutes, according to their size. For sauce, send with them melted butter, ... From Directions for Cookery, in Its Various Branches, 1837, page 56. | |
| The Southern Cookbook (1912) | To Boil Turbot |
The turbot kettle must be of a proper size, and in the nicest order. Set the fish in cold water, to cover it completely: throw a handful of salt and one glass of vinegar ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 26. | |
| The Creole Cookery Book (1885) | To Boil{fish |
In boiling fish use invariably cold water. If a fish is put into boiling water, the flesh being softer than the meat of animals, the act of boiling causes it to break ... From The Creole Cookery Book, 1885, page 244. | |
| Directions for Cookery, in Its Various Branches (1837) | To Broil a Shad |
Split and wash the shad, and afterwards dry it in a cloth. salt and pepper. Have ready a bed of clear brio-ht coals. Grease your gridiron well, and as soon as hot lay ... From Directions for Cookery, in Its Various Branches, 1837, page 53. | |
| The White House Cook Book (1887) | To Broil a Shad |
SPLIT and wash the shad and afterwards dry it in a cloth. Season it with salt and pepper. Have ready a bed of clear, bright coals. Grease your gridiron well, and as soon ... From The White House Cook Book, 1887, page 71. | |
| Directions for Cookery, in Its Various Branches (1837) | To Broil Mackerel |
Mackerel cannot be eaten in perfection except at the seaside, where it can be had immediately out of the water. It loses its flavour in a very few hours, and spoils ... From Directions for Cookery, in Its Various Branches, 1837, page 49. | |
| Housekeeping in Old Virginia (1879) | To Broil Mackerel |
If the mackerel is fresh, after it is nicely scaled and cleaned, dry it; pepper and salt and broil it on a gridiron; baste it with fresh butter. After it is broiled, put ... From Housekeeping in Old Virginia, 1879, page 113. | |
| Mrs. Hale's New Cook Book (1857) | To broil Mackerel.—Clean and |
split them open; wipe dry; (ay them on a gridiron, rubbed with suet, over a very 'clear slow fire; turn; season salt, and a fine-minced parsley is also used. Trout and ... From Mrs. Hale's New Cook Book, 1857, page 75. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | To Broil Salmon |
Take two slices of salmon cut from the middle of the fish, sprinkle over a little lemon juice, cayenne pepper, salt and salad oil. Let it then remain for half an hour. ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 132. | |
| Housekeeping in Old Virginia (1879) | To Broil Shad |
Clean, wash, and split the shad, and wipe it dry. Sprinkle with pepper and salt, and place it over a clear, slow POTTED SHAD — STURGEON CUTLET. 103 fire, with the skin ... From Housekeeping in Old Virginia, 1879, page 110. | |
| Common Sense in the Household (1871) | To Brown Butter |
Put a lump of butter into a hot frying-pan, and toss it around over a clear fire until it browns. Dredge browned flour over it, and stir to a smooth batter until it ... From Common Sense in the Household, 1871, page 192. | |
| The Virginia House-Wife (1824) | To Caveach Fish |
Cut the fish in pieces the thickness of your hand, wash it and dry it in a cloth, sprinkle on some pepper and salt, dredge it with flour, and fry it a nice brown; when ... From The Virginia House-Wife, 1824, page 119. | |
| The White House Cook Book (1887) | To Cook a Shad Roe |
DROP into boiling water and cook gently for twenty minutes; then take from the fire and drain. Butter a tin plate and lay the drained roe upon it. Dredge well with salt ... From The White House Cook Book, 1887, page 71. | |
| Housekeeping in Old Virginia (1879) | To Cook Crabs |
Take live crabs and put them in cool water, let them remain for half an hour. Then put them in a vessel, pour boiling water on them sufficient to cover them; boil ten ... From Housekeeping in Old Virginia, 1879, page 102. | |
| Housekeeping in Old Virginia (1879) | To Cook Oysters |
Put into a baking-bowl a layer of cracker-crumbs, pepper, and butter. If the butter is salty do not use any salt. Then a layer of oysters, after they have been drained ... From Housekeeping in Old Virginia, 1879, page 97. | |
| Housekeeping in Old Virginia (1879) | To Cook Partridges and Pheasants |
Place them in a steamer, over a pot of boiling water, till tender. Have ready a saucepan of large fresh oysters, scalded just enough to make them plump and seasoned with ... From Housekeeping in Old Virginia, 1879, page 120. | |
| The Creole Cookery Book (1885) | To Cook Salsify |
Boil salsify, or vegetable oysters, till the skin comes off easily; when taken off, cut the roots in pieces, about the size of an oyster; put into a deep vegetable dish ... From The Creole Cookery Book, 1885, page 101. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | To Cook Salt Codfish |
The fish should be thoroughly washed, and soaked in cold water over In the morning change the put on to cook. As soon as the water comes to the boiling point set back ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 114. | |
| Housekeeping in Old Virginia (1879) | To Cook Salt Mackerel |
Soak the fish over night in fresh water. In the morning drain off the water and place on a gridiron to broil, dressing with hot butter. — Mrs. T. From Housekeeping in Old Virginia, 1879, page 114. | |
| The White House Cook Book (1887) | TO COOK SHAD ROE. |
FIRST partly boil them in a small covered pan, take out and season them with salt, a little pepper, dredge with flour and fry as any From The White House Cook Book, 1887, page 71. | |
| Housekeeping in Old Virginia (1879) | To Cook Sora, Ortolans, and Other Small Birds |
Pr spare as you would a chicken for roasting. Lay in a pan and pour boiling water over them or, if convenient, steam them. Scald a few large fresh oysters till just ... From Housekeeping in Old Virginia, 1879, page 121. | |
| Housekeeping in Old Virginia (1879) | To Cook Turtles |
Drop four turtles into boiling water, and boil one hour; then take them out and remove the skin from the legs and feet, and replace them in fresh boiling water, where ... From Housekeeping in Old Virginia, 1879, page 104. | |
| The Woman Suffrage Cook Book (1886) | To Cools TtoiwiKL |
Decidedly the terrapin has to be killed before cooking, and the killing is often no easy matter. The head must be cut off, and, as the sight is peculiarly acute, the ... From The Woman Suffrage Cook Book, 1886, page 45. | |
| The Good Housekeeper (1841) | To Crimp Cod |
Cut a fresh cod into slices or steaks; lay them for three hours in salt and water, and a glass of vinegar; when they may be boiled, fried, or broiled, as you please. From The Good Housekeeper, 1841, page 68. | |
| Housekeeping in Old Virginia (1879) | To Devil Hard Crabs |
Take them while alive, put them in very little water and steam them till perfectly done and brown, set them away till cold, take all out of the shell. Mix with eggs, ... From Housekeeping in Old Virginia, 1879, page 103. | |
| The Virginia House-Wife (1824) | To Dress a Cod’s Head and Shoulders |
Take out the gills and the blood from the bone, wash the head very clean, rub over ita little salt, then lay it on your fish plate; throw in the water a good handful of ... From The Virginia House-Wife, 1824, page 89. | |
| The Virginia House-Wife (1824) | To Dress a Salt Cod |
Stcep your salt fish in water all night, with a glass of vinegar; it will take out the salt, and make it taste like fresh fish; the next day, boil it; when it is enough, ... From The Virginia House-Wife, 1824, page 91. | |
| La Cuisine Creole (1885) | To Dress a Turtle |
Cut off the head and let it bleed well. Separate the bottom shell from the top with care, for fear of break¬ ing the gall bag. Throw the liver and eggs, if any, into a ... From La Cuisine Creole, 1885, page 39. | |
| The Virginia House-Wife (1824) | To Dress Cod Fish |
Boil the fish tender, pick it from the bones; take an equal quantity of Irish potatoes, or parsnips boiled and chopped, and the same of onions well boiled, add a ... From The Virginia House-Wife, 1824, page 121. | |
| Directions for Cookery, in Its Various Branches (1837) | To Dress Lobster Cold |
Put a table-spoonful of cold water on a clean plate, and the back of a wooden spoon mash it the coral or scarlet meat of the lobster, adding a salt-spoonful of salt, and ... From Directions for Cookery, in Its Various Branches, 1837, page 63. | |
| The Creole Cookery Book (1885) | To Dress Oysters in Cream |
To 1 quart of oysters, after draining them, add 4 a pint of sweet cream, a tablespoonful of butter, salt and black and red pepper; place the whole in an a‘la braise ... From The Creole Cookery Book, 1885, page 45. | |
| Housekeeping in Old Virginia (1879) | To Dress Reed Birds |
Pick open and carefully wash one dozen or more birds. Place them between the folds of a towel, and with a rolling-pin mash the bones quite flat. Season with salt and a ... From Housekeeping in Old Virginia, 1879, page 121. | |
| Housekeeping in Old Virginia (1879) | To Dress Salt Cod-fish |
Take one-third of a large fish; soak it from three to four hours; next, boiling it till thoroughly done, pick the meat fine, taking out all the bones. Then add: 3 ... From Housekeeping in Old Virginia, 1879, page 113. | |
| Mrs. Hale's New Cook Book (1857) | To dress Salt Fish .—Soak |
it in cold water, according to its saltness; the only method of ascertaining which, is to taste one of the flakes of the fish. That fish which is hard and dry will ... From Mrs. Hale's New Cook Book, 1857, page 70. | |
| The Creole Cookery Book (1885) | To Dress Sheephead.° |
Take a sheephead 18 or 20 inches long; put it into a pan; place that in a dutch oven; add 4 pint of tomato cateup, a large spoonful of butter, ¢ piht of water, salt, ... From The Creole Cookery Book, 1885, page 54. | |
| The Creole Cookery Book (1885) | To Dress Shrimps |
To every half pint of shrimps, put a tablespoonful of butter, adding a little salt, black and red pepper; when the gravy becomes of a pinkish hue, it is sufficiently ... From The Creole Cookery Book, 1885, page 44. | |
| The Creole Cookery Book (1885) | To Dress Shrimps in Tomato Catsup |
Boil your shrimps,-pick and put them into an a la braise dish; add two tablespoonfuls of catsup, and one of butter, to every half pint of shrimps; salt, red and black pepper to your taste. From The Creole Cookery Book, 1885, page 44. | |
| The Southern Cookbook (1912) | To Dress Terrapin |
One quart of terrapin. Select one large Count terrapin, scald and take skin off, then boil until the terrapin becomes soft in the legs, then open, and pick the meat, ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 14. | |
| The Creole Cookery Book (1885) | To Dress Turtle Steaks |
The steaks are taken from the thick part of the turtle fins; season them with pepper, salt and mace; flour them, and fry in butter and lard mixed together. When fried ... From The Creole Cookery Book, 1885, page 42. | |
| The Good Housekeeper (1841) | To Fry Cod or Other Fish |
It is much more difficult to fry fish than meat. Lard or dripping is better than butter, because the last burns so easily. The fat fried from salt pork is best of all. ... From The Good Housekeeper, 1841, page 69. | |
| La Cuisine Creole (1885) | To Fry Fish |
The fat from bacon, or salt pork, is much nicer to fry fish in, than lard. After the fish is cleaned, wash it and wipe it dry, and let it lie on a cloth till all the ... From La Cuisine Creole, 1885, page 31. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | To Fry Fish |
" Smallfish should nvim twice, once in water and once in oil" Perch, brook trout, catfish and all are be cleaned, washed in water and immediately wiped dry, inside and ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 57. | |
| The White House Cook Book (1887) | To Fry Fish |
MOST of the smaller fish (generally termed pan-fish) are usually fried. Clean well, cut off the head, and, if quite large, cut out the backbone, and slice the body ... From The White House Cook Book, 1887, page 67. | |
| Rumford Complete Cook Book (1908) | To Fry Fish |
Clean the fish and wipe perfectly dry; then dip in beaten egg and afterwards in bread crumbs or corn meal, but preferably in the crumbs, patting on well that no loose ... From Rumford Complete Cook Book, 1908, page 31. | |
| Larkin Housewives' Cook Book (1915) | To Fry Fish |
Wash and dry fish thoroughly. Dip in seasoned flour, then in egg and bread-crumbs. Fry in deep fat, drain on soft paper. Serve with sauce., t^ From Larkin Housewives' Cook Book, 1915, page 14. | |
| Mrs. Hale's New Cook Book (1857) | To fry Haddock.—Tf of |
they may b«i turned round the’r tails run through their jaws; but thia eannot be done when they are; they are in either cut in slices or filleted, and fried with crumbs ... From Mrs. Hale's New Cook Book, 1857, page 78. | |
| The Virginia House-Wife (1824) | To Fry Oysters |
Take a quarter of a hundred of large oysters, beat the yelks of two eggs, add to ita little nutmeg and a blade of mace pounded, a spoonful of flour, and a little salt; ... From The Virginia House-Wife, 1824, page 94. | |
| Housekeeping in Old Virginia (1879) | To Fry Oysters |
Drain the oysters through a sieve; sprinkle a little salt and pepper over them. Dip each oyster into meal. Have the pan hot, and drop in an equal portion of lard and ... From Housekeeping in Old Virginia, 1879, page 97. | |
| Housekeeping in Old Virginia (1879) | To Fry Oysters |
Drain the oysters dry. Three eggs beaten, and grated crackers. Dip the oyster first in the egg and then in the crackers; do this twice. Grease the pan with butter or ... From Housekeeping in Old Virginia, 1879, page 98. | |
| Housekeeping in Old Virginia (1879) | To Fry Perch |
Sprinkle with salt and dredge with flour; after a while dredge with flour the other side. When the lard boils hard, skim it well and pat in the fish. Serve hot. — Mrs. Wl From Housekeeping in Old Virginia, 1879, page 112. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | To Fry Scallops |
Cover the scallops with let them stand three minutes; drain, and dry them with a towel; with salt and pepper, dip first in beaten egg, then in bread crumbs," and fry in boiling fat or oil. From Mrs. Rorer's Philadelphia Cook Book, 1886, page 75. | |
| Housekeeping in Old Virginia (1879) | To Fry Shad |
Clean and hang in a cool place. When ready to use wash thoroughly, cut up and sprinkle lightly with flour, pepper, salt, and fry with lard.- — Mrs, R. From Housekeeping in Old Virginia, 1879, page 110. | |
| Directions for Cookery, in Its Various Branches (1837) | To Fry Tro U.t |
Having cleaned the fish, and cut oflf the fins, dredge them with flour. Have ready some beaten yolk of egg, and in a separate dish some grated bread crumbs. Dip each ... From Directions for Cookery, in Its Various Branches, 1837, page 55. | |
| The Virginia House-Wife (1824) | To Grill a Calf’s Head |
Clean and divide it as for the turtle, take ut the brains and tongue, boil it tender, take the cys out whole, and cut the flesh from the sqill in small pieces; take some ... From The Virginia House-Wife, 1824, page 67. | |
| Housekeeping in Old Virginia (1879) | To KEEP Oysters alive and Fatten |
Mix one pint of salt with thirty pints of water. Put the oysters in a tub that will not leak, with their mouths upwards and feed them with the above, by dipping in a ... From Housekeeping in Old Virginia, 1879, page 102. | |
| The White House Cook Book (1887) | To Make a Crab Pie |
PROCURE the crabs alive, and put them in boiling water, along with some salt. Boil them for a quarter of an hour or twenty minutes, according to the size. When cold pick ... From The White House Cook Book, 1887, page 89. | |
| The Virginia House-Wife (1824) | To Make Oyster Loaves |
Take little round loaves, cut off the top, scrape out all the crumbs, then put the oysters into a stew pan with the: crumbs that came out of the loaves, a little water, ... From The Virginia House-Wife, 1824, page 94. | |
| The Virginia House-Wife (1824) | To Make Sauce for the Cod’s Head |
.« Takea lobster, if it be alive, stick a skewer in the vent of the tail, (to keep the water out, ) throw a handful of salt in the watér; when it boils, put in the ... From The Virginia House-Wife, 1824, page 90. | |
| Mrs. Owen's Illinois Cook Book (1871) | To Make Stewed Oysters Tender |
Turn the oysters with the liquor into a convenient With a fork remove each oyster another dish, passing it as you do so through the oyster liquor, in order to wash off ... From Mrs. Owen's Illinois Cook Book, 1871, page 45. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | To Make the Filling |
Drain the oysters, add them to the bread crumbs, then add the butter, parsley, one of salt and a dash of pepper; mix all together. From Mrs. Rorer's Philadelphia Cook Book, 1886, page 207. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | To Mince Fish |
Chop the fish very fine; chop half as much more boiled potatoes as fish; fry out the pork as before stated; mix the potatoes and fish together, put it into the hot fat, ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 45. | |
| The Dixie Cook-Book (1883) | To Pickie Rook |
Cook a rock-fish (cut in pieces) in water enough to cover. Put in a handful of salt, a little white pepper, one table-spoon of allspice, a few cloves and mace. When fish ... From The Dixie Cook-Book, 1883, page 162. | |
| The Southern Cookbook (1912) | To Pickle Mackerel, Called Caveach |
Clean and divide, then cut each side in three; or leaving them undivided, cut each fish in five or six pieces. To six large mackerel, take near an ounce of pepper, two ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 28. | |
| The Virginia House-Wife (1824) | To Pickle Oysters |
Select the largest oysters, drain off their liquor, and wash them in clean water; pick out the pieces of shells that may be left, put them in a stew pan with water ... From The Virginia House-Wife, 1824, page 88. | |
| The Kansas Home Cook-Book (1874) | To Pickle Oysters |
Put them in their own liquor, and let them till plump and white; skim them, then with a skimmer, dip out the oysters; add to as much vinegar as there is liquor; to quart ... From The Kansas Home Cook-Book, 1874, page 59. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | To Pickle Oysters |
Two hundred large oysters, half a pint pint of white wine, of sah, six of whole black pepper and a little mace. Strain the liquor, and add the above-named Let boil up ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 128. | |
| Directions for Cookery, in Its Various Branches (1837) | To Pickle Oysters for Keeping |
For this purpose take none but the finest and largest oysters. After they are opened, separate them from their liquor, into a bucket or a large pan, and pour boiling ... From Directions for Cookery, in Its Various Branches, 1837, page 230. | |
| The Good Housekeeper (1841) | To Pickle Salmon |
To a quart of liquor the fish has been boiled in, put rather more than half a pint of vinegar, and half an ounce of whole black pepper; boil it, and when it is cold pour ... From The Good Housekeeper, 1841, page 68. | |
| The Creole Cookery Book (1885) | To Pickle Shrimps |
Pick the shrimps and rinse them well in salt and water; take two parts of strong vinegar and one of water, add a few allspice, and boil this pickle; pour it hot over the ... From The Creole Cookery Book, 1885, page 43. | |
| The Creole Cookery Book (1885) | To Pot Fish |
. Take 1 tablespoonful of salt, 1 of black pepper, and 1 of allspice, mix them together and rub the fish, after being well cleaned. Put them in a deep dish of a size to ... From The Creole Cookery Book, 1885, page 57. | |
| Jewish Cookery Book, on Principles of Economy (1871) | To Pot Shad, Herring or Other Fish |
Let the fish be well scraped and washed, then lay it for three or four hours in salt; take a good sized jar, and cut the fish in pieces to fit; season it with salt, ... From Jewish Cookery Book, on Principles of Economy, 1871, page 27. | |
| Gulf City Cook Book (1878) | To Pot Shrimps |
Let the fish be freshly boiled, then shell them. Melt down with a gentle degree of heat some good butter; skim and it clear of sediment into a porcelain sauce-pan. small ... From Gulf City Cook Book, 1878, page 30. | |
| Mrs. Owen's Illinois Cook Book (1871) | To Pot Trout |
Take from six to eight trout, from a quarter to half a pound in weight each. Gut, scale and wipe them dry in a clean cloth. Then dispose of them in a shallow dish, about ... From Mrs. Owen's Illinois Cook Book, 1871, page 48. | |
| Fifty-Two Sunday Dinners (1913) | To Prepare Clams |
Wash and scrub (in several waters) with a stiff vegetable brush two quarts of clams. Place in an agate stew pan, add one-half cup cold water, cover and let simmer until ... From Fifty-Two Sunday Dinners, 1913, page 146. | |
| Recipes for Sea Food (c. 1910s) | To Prepare Oysters for Cooking.— Pour |
half a cup of cold water over one quart of oysters; take out each oyster separately with fingers and free from any bits of The liquor may be strained and used in soup, ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 122. | |
| Mrs. Lincoln's Boston Cook Book (1884) | To prepare Salt Fish for Cooking |
Soak over night in cold water with the shin stde up, that the salt may be drawn out; or, if you can, strip the skin off before soaking. By changing the water often, less ... From Mrs. Lincoln's Boston Cook Book, 1884, page 198. | |
| La Cuisine Creole (1885) | To Preserve Crab Apples, Green |
Wash the apples and boil them in a very little water, cover them with vine leaves, while on the fire simmer¬ ing, and they will then be very yellow. Take them out and ... From La Cuisine Creole, 1885, page 221. | |
| Directions for Cookery, in Its Various Branches (1837) | To Preserve Green Crab Apples.—having |
washed your crab apples, (which should be full grown,) cover the bottom and of your preserving kettle with vine leaves, and in; spreading a layer of vine leaves over ... From Directions for Cookery, in Its Various Branches, 1837, page 256. | |
| The Creole Cookery Book (1885) | To Roast a Fish |
Clean very carefully, trim the tail and fins, but do not cut them off; stuff the fish with force meat, or only a piece of butter rolled in flour, with a little pepper, ... From The Creole Cookery Book, 1885, page 52. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | To Roast Clams |
them and put on a gridiron the hot coals. When the shells open, remove the upper one, and serve in the under at once with a bit of butter and a pepper on each. From Mrs. Rorer's Philadelphia Cook Book, 1886, page 76. | |
| Housekeeping in Old Virginia (1879) | To Roast Oysters |
Wash and wipe one peck large shell oysters. Put in a hot oven, taking care to put the upper shell downward, so the juice will not escape. As soon as the shells open, lay ... From Housekeeping in Old Virginia, 1879, page 99. | |
| Housekeeping in Old Virginia (1879) | To Roast Shad |
Fill the inside with forcemeat, sew it up and tie it on a board, not pine, cover with bread crumbs, a little salt, and pepper, and place before the fire. When done one ... From Housekeeping in Old Virginia, 1879, page 110. | |
| The Good Housekeeper (1841) | To Scallop Oysters |
Take off the beards; stew them in their liquor strained with a little mace, pepper and salt, fry some grated bread crumbs in a little butter, till of a nice brown; put ... From The Good Housekeeper, 1841, page 70. | |
| The Virginia House-Wife (1824) | To Scollop Oysters |
When the oysters are opened, put them in a bowl and wash them out of their own liquor, put some in the scollop shells, strew cuales aie over them a few bread crumbs, and ... From The Virginia House-Wife, 1824, page 93. | |
| La Cuisine Creole (1885) | To Serve Pickled Oysters |
Take them from the pickle jar, put them into a glass dish, and ornament it with the tender, delicate leaves of celery and parsley. Serve with bread and butter sandwiches. From La Cuisine Creole, 1885, page 42. | |
| The Virginia House-Wife (1824) | To Stew Carp |
Gut and seale your fish, wash and dry them well with a clean cloth, dredge them i with flour, fry them in Jard until they are a |, a il light brown, and then put them in ... From The Virginia House-Wife, 1824, page 92. | |
| The Creole Cookery Book (1885) | To Stew Fish |
Clean the fish well; and the best method is to put it in a dish and pour vinegar over it; this will take off the slime, and the scales come off easily; put some butter ... From The Creole Cookery Book, 1885, page 54. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | To Stew Haddock in Its Own Liquor |
Take a haddock, split it open and take the bone wholly out; then cut the fish into square pieces about the length of your finger; take some pounded mace and cayenne ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 40. | |
| The Good Housekeeper (1841) | To Stew Oysters |
Open and take the liquor from them, cleanse them from grit, strain the liquor and add the oysters with a little mace and lemon peel, a bit of butter qolled j in flour, ... From The Good Housekeeper, 1841, page 70. | |
| The Kansas Home Cook-Book (1874) | To Stew Oysters |
a faultlessly clean and bright stew pan, into which put the oysters and liquor as To two allow a quarter of a of butter, a light teaspoonful of salt, and enough black ... From The Kansas Home Cook-Book, 1874, page 58. | |
| Housekeeping in Old Virginia (1879) | To Stew Oysters |
Put into a shallow stew-pan the oysters. As soon as the gills begin to open pour off all the liquor. Continue to cook them, stirring all the time until done. The liquor ... From Housekeeping in Old Virginia, 1879, page 94. | |
| The Creole Cookery Book (1885) | To Stew Oysters |
To 1 peck of oysters, put 4 pound of butter; let the oysters boil until they look plump: then add wine and thickening to your taste. When you put them in the tureen ... From The Creole Cookery Book, 1885, page 46. | |
| The Virginia House-Wife (1824) | To Stew Perch |
Lay the perch in a deep dish with the heads on; sprinkle salt, pepper, and a little chopped onion over each layer; w hen they are all in, take as much water as will be ... From The Virginia House-Wife, 1824, page 206. | |
| The Creole Cookery Book (1885) | To Stew Red Fish |
Have the scales well taken from the fish, well washed and wiped dry, put the fish into the pan and half fry it; put t teaspoonful of mace, 1 of allspice, and 3 of a ... From The Creole Cookery Book, 1885, page 50. | |
| Housekeeping in Old Virginia (1879) | To Stew Rock-fish |
Take a rock, clean and season with parsley, sweet marjoram, onions, one-half pint water, salt to taste, one pint Port wine, one-half pound butter, and a little flour. ... From Housekeeping in Old Virginia, 1879, page 109. | |
| Mrs. Hale's New Cook Book (1857) | To stew Salmon.—Scrape the |
fish, and stew slices of it in t rich white gravy; to which add, just before serving, a spoonful of essence of anchovies, a salt, and some pars, ley chopped fine. To dry ... From Mrs. Hale's New Cook Book, 1857, page 73. | |
| Gulf City Cook Book (1878) | To Stew Salsify, or Vegetable Oysters |
Wash the roots nicely, parboil, and scrape outer cut in thick slices, and put into a stew-pan, with water enough to cover it well; add a little salt and pepper; cook ... From Gulf City Cook Book, 1878, page 106. | |
| La Cuisine Creole (1885) | To Stuff and Bake Fish |
Choose any of the many dressings in this book. Take either plain bread stuffing, veal stuffing, or force-meat; fill the fish and sew it up; put a teacup of water in the ... From La Cuisine Creole, 1885, page 31. | |
| The Boston Cooking-School Cook Book (1896) | Toasted Salt Fish |
Pick salt codfish in long thin strips. If very salt, it may need to be freshened by standing for a short time in lukewarm water. Place on a greased wire broiler, and ... From The Boston Cooking-School Cook Book, 1896, page 224. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Tomates Farces a I'Aspic |
6 even-sized ripe tomatoes. i tablespoonful of capers. I pint of aspic jelly. i yolks of hard-boiled eggs. yi a cup of lobster meat. Mayonnaise, parsley, letchopped ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 78. | |
| La Cuisine Creole (1885) | Tomato Salad, with or Without Shrimp |
Slice a dozen large tomatoes, slice with them three or four sweet peppers, then pepper and salt the toma¬ toes; lay slices of tomato and a little sweet pepper until the ... From La Cuisine Creole, 1885, page 113. | |
| Directions for Cookery, in Its Various Branches (1837) | Tripe and Oysters |
Having boiled the tripe in milk and water, for four or five hours till it is quite tender, cut it up into small pieces. Put it into a stew-pan with just milk enough it, ... From Directions for Cookery, in Its Various Branches, 1837, page 89. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Tripe and Oysters |
i pound of boiled tripe the oysters in liquor one minute; Put the cream and a half-pint of the liquor on to Rub the butter and flour together and stir into the boiling; ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 123. | |
| Mrs. Hale's New Cook Book (1857) | Trout |
Are, by many people, thought to be a small kind of salmon, ! but, though much resembling it in outward appearance and delicacy of taste, they are of a distinct species, ... From Mrs. Hale's New Cook Book, 1857, page 83. | |
| The Italian Cook Book (1919) | Trout Alpine |
(Trota all'alpigiana) These are many ways to prepare this delicious fish, found in abundance in the many streams of clear water that run from the Alps and the Apennine ... From The Italian Cook Book: The Art of Eating Well, 1919, page 124. | |
| The Italian Cook Book (1919) | Trout Lombard |
(Trota fritta) Clean, scale, wash and wipe the trout. Salt and leave for half an hour. Fill with water half a fishkettle; add half a lemon, two bay-leaves, one carrot ... From The Italian Cook Book: The Art of Eating Well, 1919, page 125. | |
| The Italian Cook Book (1919) | Trout with Anchovies |
(Trota alle acciughe) Scale, clean wash and wipe the trouts. Cut the sides and place to pickle with salt, pepper berries, garlic, parsley and onions chopped mushrooms ... From The Italian Cook Book: The Art of Eating Well, 1919, page 125. | |
| The Cook's Own Book (1832) | Trout, Potted |
Mix the of finely-powdered On< nee of cloves, half an ounce of Jamaica |x>pper, quarter of an ounce of pep[>er, quarter of an ounce of cayenne, two nutmegs, a litlle ... From The Cook's Own Book, 1832, page 271. | |
| The Cook's Own Book (1832) | Trout, to Fry |
Cut off the fins, gut them; dust them wilh and dip diem into the yolk of an egg beaten; strew grated bread crumbs over, and fry them in fresh dripping; lay them upon the ... From The Cook's Own Book, 1832, page 271. | |
| The Epicurean (1894) | Ttte Epicureaisr |
moisten with fisli stock (No. 195); cover over with buttered paper, and let cook in a slack oven. Reduce the stock with an equal quantity of veloute sauce (No. 415); ... From The Epicurean, 1894, page 470. | |
| Presbyterian Cook Book (1873) | Tubkey Scallop |
Pick the meat from the bones of a cold turkey (without any of the skin); chop it fine. Put a layer~of bread crumbs on the bottom of a buttered dish; moisten them with a ... From Presbyterian Cook Book, 1873, page 31. | |
| The International Cook Book (1906) | Tuesday, Third Week of May |
Grape Fruit (130) Malta Vita Eggs Molet, Baltimore Kippered Herring (153) Hamburg Steaks with Onions (108) 1592. MALTA VITA Place a small quantity of Malta on the ... From The International Cook Book, 1906, page 486. | |
| Dainty Desserts for Dainty People (c. 1910s) | Tuna Fish Salad |
1 cup tuna fish. ^ cup chopped celery. \ green pepper, finely chopped. 2 tablespoonfuls chopped olives. 1 cup boiled salad dressing. i teaspoonful paprika. 2 ... From Dainty Desserts for Dainty People, c. 1910s, page 30. | |
| Gulf City Cook Book (1878) | Turbot a La Creme |
Take four pounds of fish, for a large party; it with plenty of salt in the water. Take out all the hones, remove the skin, and flake the fish off. Boil a quart of cream; ... From Gulf City Cook Book, 1878, page 25. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Turbot a la Creme |
Boil five or six pounds of haddock. out all bones, and shred the fish very fine. Let a quart of milk, a quarter of an onion and a piece of parsley come to a boil; then ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 118. | |
| Recipes for Sea Food (c. 1910s) | Turbot a la Creme. — In |
of turbot, either bass or will answer. Boil with plenty of salt, remove the skin and bones, and flake it. one quart of cream, and boiling stir in three tablespoonfuls of ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 116. | |
| The Cook's Own Book (1832) | Turbot, Stuffed and Baked |
turbot being properly cleansed, over the skin of the under side, without cutting it off; make a farce, with some butter, scallions, morels, sweet herbs, all shred, and ... From The Cook's Own Book, 1832, page 272. | |
| The White House Cook Book (1887) | Turkey Scallop |
PICK the meat from the bones of cold turkey and chop it fine. Put a layer of bread crumbs on the bottom of a buttered dish, moisten them with a little milk, then put in ... From The White House Cook Book, 1887, page 102. | |
| The Southern Cookbook (1912) | Turtle |
Bespeak a calf's head with the skin on: cut in and; then half boil it. Have all the meat taken off in square bits, and break the bones of the head; boil them in some ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 153. | |
| Bohemian-American Cook Book (1915) | Turtle |
Želva. Kill the turtle as described in the recipe for turtle soup, remove the top shell, out to reject all the internal organs and the gall bag, and cut the meat up. Fry ... From Bohemian-American Cook Book, 1915, page 141. | |
| Housekeeping in Old Virginia (1879) | Turtle or Terrapin in Batter |
Smother the steaks in an egg-batter. Season with pepper, Bait, butter, and with a little bread crumbs; fry or broil. From Housekeeping in Old Virginia, 1879, page 104. | |
| Housekeeping in Old Virginia (1879) | Turtle or Terrapin Steaks |
Cut the turtle or terrapin in thin slices; broil or fry them with pepper, salt, and butter. From Housekeeping in Old Virginia, 1879, page 104. | |
| The Cook's Own Book (1832) | Turtle, or Made |
Pound some veal in a marble rub it through a sie\e with as much of the udder or about a of butler: put some bread-crumbs moisien chop|>ed pirslev and rub them well form ... From The Cook's Own Book, 1832, page 123. | |
| Camp Cookery (1910) | Turtles.—All |
turtles (aquatic) and tortoises (land) are good to eat_, the common snapper far than he looks. Kill by cutting throat or (readier) by shooting the head off. does not ... From Camp Cookery, 1910, page 108. | |
| The Picayune Creole Cook Book (1901) | Two of Milk |
If the potatoes are not left over from the day before, wash and peel them and also the onion; boil the potatoes till tender; soak the fish overnight, and boil for twenty ... From The Picayune Creole Cook Book, 1901, page 83. | |
| Common Sense in the Household (1871) | Two or |
three spoonfuls of cream will imjjrove them. small tins lined with pufF-paste. Put three or four oysters in each, accoi'ding to the size of the 2^ die y cover with paste ... From Common Sense in the Household, 1871, page 80. | |
| The Epicurean (1894) | Ug the Epicurean |
(1191). FRESH MACKEREL, BONNEFOY-FILLETS (Filets de Maquereau Frais a la Boimefoy). Cut off the head and thin tail part of three or four fresh and clean mackerel; detach ... From The Epicurean, 1894, page 462. | |
| Rumford Complete Cook Book (1908) | Unbuttered Graham or |
brown bread. Put the yolks of eggs into a bowl with the butter and rub with the back of a spoon till smooth. Add the pepper and fish paste and, when these are blended, ... From Rumford Complete Cook Book, 1908, page 221. | |
| The Boston Cooking-School Cook Book (1896) | Union Grill |
Clean one pint of oysters and drain off all the liquor possible. Put oysters in chafing-dish, and as liquor flows from oysters, remove with a spoon, and so continue ... From The Boston Cooking-School Cook Book, 1896, page 644. | |
| The Picayune Creole Cook Book (1901) | Use Fine Lake Shrimp for this |
recipe. Boll first according to the recipe given for Boiled Shrimp. Then take off the fire, pick off shells and season well. Take a pan of milk, season well with salt ... From The Picayune Creole Cook Book, 1901, page 76. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Use the |
trimmings from the eggs, and fix them in place by dipping in jelly mayonnaise. Set aside for the decorations to become fixed. Drain the vegetables and arrange inside the ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 106. | |
| The Creole Cookery Book (1885) | Useful Receipts |
How to test fish when thoroughly cooked: lift it upon the: dish and insert a thin bladed knife in the thickest part close to the bone; if the bone readily divides from ... From The Creole Cookery Book, 1885, page 243. | |
| Recipes for Sea Food (c. 1910s) | Value and Use of Fish |
As ordinarily used, the term fish includes, besides the fish proper, many other water animals, as oysters, clams, and other mollusks; crawfish, crabs, and shrimps, and ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 19. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Value of Oil |
Pure olive oil is almost entirely without flavor, and a taste for it can be readily acquired; and, when we consider that it contains all the really desirable qualities ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 34. | |
| Common Sense in the Household (1871) | Veal Scallop |
»J« Chop some cold roast or fine, put a layer in tlie bottom of a buttered pudding-dish, and with pepper and salt. Next have a layer of finely powdered Strew some bits ... From Common Sense in the Household, 1871, page 118. | |
| La Cuisine Creole (1885) | Veal Sweetbread and Oyster Pie |
The sweetbread of veal is the most delicate part of the animal. Boil it tender, season with pepper, salt and butter; put in two dozen oysters; thicken their juice with a ... From La Cuisine Creole, 1885, page 38. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Veal with Oysters |
Two pounds of tender veal cut in thin bits, dredge with flour, and fry in safficient hot lard to prevent sticking; when nearly done add one and a half pints of fine ... From Buckeye Cookery and Practical Housekeeping, 1877, page 184. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Vegetable Oyster or Salsify Salad |
Mix two cups cold cooked salsify, cut in small pieces, with a French dressing; let it stand one hour. Rub salad bowl with clove of garlic. Arrange bed of cress in salad ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 213. | |
| Simple Italian Cookery (1912) | Vermicelli with Fish |
one-half pound of vermicelli in salted water, drain, and mix with two tablespoons of olive-oil and a chopped-up set to one side to get cool. Take five smelts, split ... From Simple Italian Cookery, 1912, page 20. | |
| The International Cook Book (1906) | Vienna Schnitzels |
514. OYSTERS, EN COQUILLE Place thirty-six good-sized freshly opened oysters in a small saucepan with all their liquor and half pint cold water. Season with half ... From The International Cook Book, 1906, page 161. | |
| The Cook's Own Book (1832) | Vol-au-vent |
(2) In opening the oysters, separate them from the liquor, which must be strained; take off the beards, and add to them the liquor, together with some white stock, a bit ... From The Cook's Own Book, 1832, page 288. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Vol-au-Vent of Lobster |
Rub together four table-spoonfuls of butter and one and a half of flour. Pour on this, gradually, one pint of boiling white stock. Let it boil up once, and add the juice ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 204. | |
| Recipes for Sea Food (c. 1910s) | Wachusett Haddie -baked |
Wash, scald, trim, remove skin and bone if you like, but leave the fish whole. Lay it in a shallow baking-pan and nearly cover with milk. Bake about twenty minutes, ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 175. | |
| The Cook's Own Book (1832) | Walnut Ketchup, for Fish |
Take a quart of walnut add to it a quarter of a pound of anchovies and ihree-qnaiters of a pint of red Port, and let it to one-third; it, and when cold, put it Untie.-, ... From The Cook's Own Book, 1832, page 289. | |
| The White House Cook Book (1887) | Warm Dishes for Breakfast |
THE following of hot breakfast dishes may be of assistance in knowing what to provide for the comfortable meal called breakfast. Broiled beefsteak, broiled chops, ... From The White House Cook Book, 1887, page 189. | |
| Bohemian-American Cook Book (1915) | Wash the |
fish and dust with salt, inside and out, cover with a napkin, let it lie two wipe dry, and cut several gashes in it. Place in a saucepan one large onion, one carrot, a ... From Bohemian-American Cook Book, 1915, page 122. | |
| The Boston Cooking-School Cook Book (1896) | Washington Terrapin |
1 terrapin /^ cup chopped mushrooms 13^ tablespoons butter Salt 1)^- tablespoons floor Few grains cayenne 1 cup cream 2 eggs 2 tablespoons Sherry wine Melt the butter, ... From The Boston Cooking-School Cook Book, 1896, page 222. | |
| The Cook's Own Book (1832) | Water Souchy |
a with three or four flounders, boiled in quarts of water, two onions, and a bunch of are soft enough to through a sieve with they were boiled in; then season pepper, ... From The Cook's Own Book, 1832, page 290. | |
| Directions for Cookery, in Its Various Branches (1837) | Water Souchy |
Cut up four flounders, or half a dozen perch, two onions, and a bunch of parsley. Put them into three quarts of water, and boil them till the fish go entirely to pieces, ... From Directions for Cookery, in Its Various Branches, 1837, page 43. | |
| The Jewish Manual (1846) | Water Souchy |
Take a portion of the fish intended to be dressed, and stew it down with three pints of water, parsley roots, and chopped parsley, and then pulp them through a sieve, ... From The Jewish Manual, 1846, page 70. | |
| The Dixie Cook-Book (1883) | Watson, Upper Sandusky, Ohio |
Herring Saap.- - Soak over night three Holland herrings cut in very small pieces; cook and peel eight medium potatoes, and when cold chop with two emall cooked red ... From The Dixie Cook-Book, 1883, page 295. | |
| The Boston Cooking-School Cook Book (1896) | Ways of Cooking Fish |
To Cook Fish in Boiling Water. Small cod, haddock, or cusk are cooked whole in enough boiling water to cover, to which is added salt and. lemon juice or vinegar. Salt ... From The Boston Cooking-School Cook Book, 1896, page 202. | |
| The Boston Cooking-School Cook Book (1896) | Ways of Preserving |
1. By Freezing. Foods which spoil readily are frozen for transportation, and must be kept packed in ice until used. Examples: Fish and poultry. 2. By Refrigeration. ... From The Boston Cooking-School Cook Book, 1896, page 54. | |
| The Boston Cooking-School Cook Book (1896) | Ways of Using Remnants of Cooked Fish |
Fish k la Crime 1% cups cold flaked fish Sprig of parsley (cod, haddock, halibut, or ^ slice onion cusk) Salt and pepper 1 cup White Sauce I ^ cup buttered cracker Bit ... From The Boston Cooking-School Cook Book, 1896, page 222. | |
| The International Cook Book (1906) | Wheaten Cakes |
2852. SCRAMBLED EGGS, MARINIERE Place six large, freshly opened oysters in a small saucepan with six heads canned mushrooms and six cooked, shelled tresh shrimps. Pour ... From The International Cook Book, 1906, page 900. | |
| Mrs. Porter's New Southern Cookery Book (1871) | When the |
fish is done, take it up carefully with a fish-slice, and i^our over it a sauce prepared in the following manner: Mix together very smoothly with a broad-bladed knife a ... From Mrs. Porter's New Southern Cookery Book, 1871, page 62. | |
| Rumford Complete Cook Book (1908) | When the |
drier varieties are broiled they must be well seasoned cooking, and butter spread and lemon sprinkled over them just before serving. Juice of half a lemon. Split the ... From Rumford Complete Cook Book, 1908, page 31. | |
| Recipes for Sea Food (c. 1910s) | When the |
commences to thicken, remove and to cold, add it to the fish. Rub all well together and put on ice for half an hour. Then add half a pint of whipped cream. your mold, ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 105. | |
| Recipes for Sea Food (c. 1910s) | White Fricassee of Oysters. — Put one |
of butter into a frying-pan and when hot put in one pint of oysters washed and drained. till plump and drain the oyster liquor into a cup and fill with cream. Cook one ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 130. | |
| Aunt Babette's Cook Book (1889) | White Oe Trout, Sweet and Soub |
Salt the fish the day previous; line the kettle with slices of onions and celery root and lay the fish upon this, adding water to barely cover; add a piece of fresh ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 69. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | White Oyster Sauce |
One pint of oysters, heaping tablespoonful of flour, one of lemon juice, salt, pepper, a speck of cayenne. Wash the oysters in enough water, with the addition of the ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 231. | |
| The International Cook Book (1906) | White Perch Saute", Meuniere |
Salisbury Steaks (347) Julienne Potatoes (790) 2096. - EGGS EN COCOTTE WITH SARDINES Skin, bone and cut in small pieces six medium sardines, place in a saucepan with one ... From The International Cook Book, 1906, page 644. | |
| The International Cook Book (1906) | White Perch Sautes |
1012. SHIRRED EGGS, FERMIERE Cut an ounce of lean salt pork into dice pieces, add one medium white onion. Place in a frying pan with a teaspoon of butter and cook to a ... From The International Cook Book, 1906, page 311. | |
| Common Sense in the Household (1871) | White Sauce for Fish |
»{• Make drawn biitter by receipt No. 2, but with double the quantity of flour, and use, instead of water, the liqvioj in which the fish was boiled. Add four ... From Common Sense in the Household, 1871, page 185. | |
| The Cook's Own Book (1832) | White, for Fish |
two wine, a large one of vinegar, an onion stuck with three cloves, and cut into quarters; let all these simmer the anchovies dissolve; it, and add a quarter of a pound ... From The Cook's Own Book, 1832, page 232. | |
| The Dixie Cook-Book (1883) | Wiat Are Proper Dishes for Each Course |
1. Five small raw oysters (on the deep shell, so as to retain the liquor) just before dinner, and put at each plate before the dining room is opened. A colored doiley ... From The Dixie Cook-Book, 1883, page 487. | |
| The Cook's Own Book (1832) | Wiiite Fish and Sauce |
a rich gravy wi'h a bit..(' veal, the heads and fins of four or five haddocks, unions, -oiii-- pai-K, a little c.iyiine, black |>ep|>er,ai)d salt, the juice of a lemon, ... From The Cook's Own Book, 1832, page 291. | |
| The White House Cook Book (1887) | Wild Ducks |
MOST wild ducks are apt to have the flavor of fish, and when in the hands of inexperienced cooks are sometimes unpalatable on this account. Before roasting them, parboil ... From The White House Cook Book, 1887, page 118. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Wipe the |
fish with a damp cloth but do not wash them. To twenty pounds of fish allow one pint of salt, one pint and one ounce of saltpetre. Mix all well together. Rub the fish ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 61. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Wipe the dish with a |
damp cloth. Pour a few spoonfuls of the sauce over the fish, and the remainder around it; garnish with parsley, and serve. This is a handsome dish. From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 109. | |
| Recipes for Sea Food (c. 1910s) | With the |
exception of a few kinds which are preserved whole, preserved as a rule, show a small percentage of refuse. The percentage of actual is much larger than in the ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 36. | |
| The New England Cook Book (1905) | Wliite FisL—This |
fish may be broiled, fried, or balced. To bake it, prepare a stuffing of fine bread-crumbs, a salt pork chopped very fine; season with sage, parsley, pepper, and the ... From The New England Cook Book, 1905, page 63. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Wooden Ware |
large bread board medium-sized bread board meat board fish board plank for planking shad oval chopping-tray wooden potato masher potato and cabbage cutter scrub bucket ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 560. | |
| Common Sense in the Household (1871) | Wrap the |
fish, when you have v/ashed and wiped it, in a clean linen cloth—not too thick—baste it up securely, and put the fish-kettle. ^vith in which has been melted a handful of ... From Common Sense in the Household, 1871, page 56. | |
| The National Cookery Book (1876) | Wuirr Sauce FOR FisH oR VEAL CUTLETS |
One pint of milk, one onion, a quartel of a teaspoonful of celery seed, parsley, salt, pepper, » tablespoonfuls of butter, one dessertspoontul of flour, one egg, and one ... From The National Cookery Book, 1876, page 282. | |
| The New England Cook Book (1905) | Xx. — Chafing |
Oyster Relish. — One cup oysters (drained), one cup bread crumbs, one egg, one cup milk, one teaspoonful salt, dash cayenne. All the ingredients are placed in dish and ... From The New England Cook Book, 1905, page 311. | |
| The International Cook Book (1906) | Yellow Perch, Saute" |
Broiled Devilled Ham (451) Baked Potatoes (683) 970. POACHED EGGS, CELERY SAUCE Cut four branches well cleaned white celery into very small square pieces; place in'a ... From The International Cook Book, 1906, page 298. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Yolks of |
1 tablespoonful of butter ^ of a nutmeg, grated oysters on in their own for the Chop the oysters very fine. Now put into a saucepan one gill of this liquor and the ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 86. | |