Old-time recipes
Meat
2159 recipes from 70 old cookbooks, A to Z. Pick a book to see only its recipes, or search.
Meat2159
| Cookbook | Click a line to open it |
|---|---|
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | A Beef Pie |
Take cold roast beef or-steak, cut it into thin slices, and put a layer into a pie dish; shake in a little flour, pepper, and salt; cut up a tomato (if you have it), or ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 51. | |
| Directions for Cookery, in Its Various Branches (1837) | A Beef-steak Pie |
Make a good paste in the proportion of a pound of butter to two pounds of sifted it in half, and line with one sheet of it the bottom and sides of a deep dish, which 7* ... From Directions for Cookery, in Its Various Branches, 1837, page 79. | |
| Directions for Cookery, in Its Various Branches (1837) | A Boiled Indian Pudding—chop |
a quarter of a pound of beef suet, and mix it with a pint of sifted Indian meal. Boil a quart of milk with some pieces of cinnamon broken up; it, and while it is hot, ... From Directions for Cookery, in Its Various Branches, 1837, page 304. | |
| Directions for Cookery, in Its Various Branches (1837) | A Casserole of Mutton |
Butter a deep dish or mould, and line it with potatoes mashed with milk or butter, and seasoned with pepper and Fill it with slices of the lean of cold mutton, or lamb, ... From Directions for Cookery, in Its Various Branches, 1837, page 113. | |
| The Jewish Manual (1846) | A Delicate Receipt for Roast Mutton |
Put the joint in a saucepan, cover it with cold water, let it boil for half an hour, have the spit and fire quite ready, and remove the meat from the saucepan, and place ... From The Jewish Manual, 1846, page 104. | |
| The Kansas Home Cook-Book (1874) | A Delicious Beef Steak |
Mrs. J. S. Have your frying-pan very hot, wipe the steak dry, place in it, and cover closely. frequently, and keep covered. done, add to the gravy one tablespoon of hot ... From The Kansas Home Cook-Book, 1874, page 70. | |
| The White House Cook Book (1887) | A Fillet of Veal |
A FILLET of veal is one of the prime roasts of veal; it is taken from the leg above the knuckle; a piece weighing from ten to twelve pounds is a good size and requires ... From The White House Cook Book, 1887, page 26. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | A Fillet of Veal Roasted |
The bone should be taken out; fill the cavity with a dressing made of bread crumbs, pepper, salt, and sweet marjoram, a piece of butter the size of an egg, or alitile ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 56. | |
| The Jewish Manual (1846) | A Fine Sauce for Roast Mutton |
Mix a little port wine in some gravy, two table-spoonfuls of vinegar, one of oil, a shalot minced, and a spoonful of mustard, just before the mutton is served, pour the ... From The Jewish Manual, 1846, page 57. | |
| The Picayune Creole Cook Book (1901) | A Flank of Veal |
1 Slice of Cold Boiled Ham. 1 Grated Onion. 1 Hard-Boiled Egg. 1 Lemon. _1 Tablespoonful of Butter. 1 Dozen Stoned Olives. ' This is a very old-fashioned Creole dish. ... From The Picayune Creole Cook Book, 1901, page 101. | |
| The Virginia House-Wife (1824) | A Fricando of Beef |
Cut a few slices of beef six inches long, two or three wide, and one thick, lard them with bacon, dredge them well, and make them a nice brown before a brisk fire; ste ... From The Virginia House-Wife, 1824, page 57. | |
| The Jewish Manual (1846) | A Good Gravy for Roast Fowls |
Take a little stock, squeeze in the juice of a lemon, add a little mushroom powder, cayenne pepper and. salt; thicken with flour. ee From The Jewish Manual, 1846, page 47. | |
| The Picayune Creole Cook Book (1901) | A Ham Shank |
1 Tablespoonful of Butter. Salt and Cut off the coarse roots; wash the leaves thoroughly; steep in salt and water for’ five hours to remove the bitterness. Boil a ham ... From The Picayune Creole Cook Book, 1901, page 222. | |
| Manual for Army Cooks (1896) | A La Mode Beef |
5 pounds round of beef. 3 or 4 tomatoes. J pound fat salt pork or bacon. 1 carrot. 6 cloves. 2 bay leaves. 5 gills vinegar. 24 tablespoonfuls salt. Clove of garlic. 1¼ ... From Manual for Army Cooks, 1896, page 86. | |
| The Creole Cookery Book (1885) | A La Mode Beef. Ry |
A round of fresh beef weighing from 18 to 20 lbs., 1 lb. of the fat of bacon or corned pork, the marrow from the bone of the beef, a + lb. of beef suet, chopped to ... From The Creole Cookery Book, 1885, page 85. | |
| The Cook's Own Book (1832) | A Leg of Mutton |
is dre-.-ed the sauio way. Cut the steaks oft'a nimp or the ribs of a quarter; beat them well with a Have the gridiron perfectly clean and heated over a clear quick ... From The Cook's Own Book, 1832, page 64. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | A Leg of Mutton Boiled |
A leg of mutton, weighing ten pounds, requires an hour and a half to boil. Flour a cloth, tie the meat in it very tight, and put it into boiling water; when done, put it ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 54. | |
| The Virginia House-Wife (1824) | A Nice Little Dish of Beef |
Mince cold roast beef, fat and lean, very fine, add chopped onion, pepper, salt, and a little good gravy, fill scollop shells two parts full, and fill them up with ... From The Virginia House-Wife, 1824, page 59. | |
| The Jewish Manual (1846) | A Nice Receipt for Shoulder of Lamb |
Half boil it, score it and squeeze over lemon juice, and cover with grated bread crumbs, egg and parsley, broil it over a clear fire and put it to brown in a Dutch oven, ... From The Jewish Manual, 1846, page 110. | |
| La Cuisine Creole (1885) | A Nice Way to Serve Cold Meat |
Cut cold roast beef in slices, put gravy enough to cover them, add two tablespoonfuls of wine or catsup. If there is not enough gravy, make more by putting hot water and ... From La Cuisine Creole, 1885, page 42. | |
| Mrs. Owen's Illinois Cook Book (1871) | A Plain Veal Pie |
Cut the meat from an uncooked breast of veal, and stew it in a little water. Have ready a pie dish lined with paste. From Mrs. Owen's Illinois Cook Book, 1871, page 80. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | A Pot Roast |
Trim off the rough parts of a nice brisket of beef, place it in a kettle over a good fire; brown on one side, then turn and brown on then add one water, cover and to Add ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 98. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | a Ragout Veal with Vegetables |
Cut in small dice-form one carrot and one turnip, chop one onion fine, and put them into a pan with a quart of water, a little pepper, salt, and mace. Put in the veal; ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 57. | |
| Mrs. Owen's Illinois Cook Book (1871) | A Shoulder of Veal |
Will take from to tjiree and a half to roast; stuff it with the forcemeat, as you would a fillet of veal. NECK, Best end, will take two hours. The scrag part is best ... From Mrs. Owen's Illinois Cook Book, 1871, page 78. | |
| The Picayune Creole Cook Book (1901) | A Small Slice of Lean Ham or Beef |
Cut the tail in pieces from the joint, and cut again into pieces one inch and a half in length. Chop the onions very fine. Put the onion and a tablespoonful of lard into ... From The Picayune Creole Cook Book, 1901, page 27. | |
| The Virginia House-Wife (1824) | A Sweet Meat Pudding |
Make a quart of flour into puff paste; when done, divide it into three parts of unequal size; roll the largest out square and moderately thin, spread over it a thin ... From The Virginia House-Wife, 1824, page 160. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | A Veal Pie |
A rack of veal cut into small pieces, parboil in water enough to fill your pie dish; when about half cooked, take the veal out to cool, season the gravy with pepper, ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 58. | |
| The Jewish Manual (1846) | A White Fricandeau of Veal |
Take four or five pounds of breast of veal, or fillet from the shoulder; stuff it with a finely flavoured veal stuffing and put it into a stewpan with water sufficient ... From The Jewish Manual, 1846, page 91. | |
| Directions for Cookery, in Its Various Branches (1837) | A-la-mode Beef |
the bone out of a round of fresh beef, and beat the meat well all over to make it tender. Chop and mix together equal quantities of sweet marjoram and sweet basil, the ... From Directions for Cookery, in Its Various Branches, 1837, page 80. | |
| American Cookery (1796) | Alamode Beef |
Take a round of beef, and ftuffit with half pound pork, half pound of butter, the foft of half a loaf of wheat bread, boil four eggs very hard, chop them up; add fweet ... From American Cookery, 1796, page 49. | |
| The American Frugal Housewife (1829) | Alamode Beef |
Tie up a round of beef so as to keep it in shape a stuffing of grated bread, suet, sweet herbs, quarter of an ounce of nutmeg, a few cloves pounded, yolk of an egg. Cut ... From The American Frugal Housewife, 1829, page 57. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Alamode Beef |
Take a piece of the round of beef, weighing about ten or twelve pounds; tie it up with a strong string, in the form of a round. Take half a table-spoonful of pepper, one ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 50. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Alamode Beef |
Six pounds of the upper part, or of the vein, of the round of beef, half a pound of fat salt pork, three table-spoonfuls of butter, two onions, half a turnip, two ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 164. | |
| The Jewish Manual (1846) | Alamode Beef, or Sour Meat |
Cover a piece of the ribs of beef boned and filletted, or a piece of the round with vinegar diluted with water, season with onions, pepper, salt, whole allspice, and ... From The Jewish Manual, 1846, page 82. | |
| The Southern Cookbook (1912) | An Excellent Sausage to Eat Cold |
Season fat and lean pork with some salt, saltpetre, and Jamaica pepper, all in finest powder, and well rubbed into The sixth day cut it small, and mix with it some ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 165. | |
| The Jewish Manual (1846) | And Savory Meat Balls |
Scrape half a pound of the fat of smoked beef, and a pound of lean veal, free from skin, vein, or sinew, pound it finely in a mortar with chopped mushrooms, a little ... From The Jewish Manual, 1846, page 62. | |
| The Jewish Manual (1846) | And Sweetbread |
Take a fowl and blanch it, also a fine sweet bread, parboil them, then cut off in smooth well shaped slices, all the white part of the fowl, and slice the sweetbread in ... From The Jewish Manual, 1846, page 113. | |
| Directions for Cookery, in Its Various Branches (1837) | Another Way to Stew a Round of Beef |
Take a round of fresh beef (or the half of one if it is very large) and remove the bone. The day before you cook it, lay it in a pickle made of equal proportions of ... From Directions for Cookery, in Its Various Branches, 1837, page 83. | |
| Common Sense in the Household (1871) | Apple Mince-Meat |
2 lbs. apples—pared and chopped. 1^ lb. beef suet—cleared of strings and powdered. " ctu-rants. ^ " I" " siiltana raisins. |- " citron, cut into shreds. 1 lemon—juice ... From Common Sense in the Household, 1871, page 356. | |
| The Creole Cookery Book (1885) | Apple Pork |
This preparation of apples for fresh pork is a great improvement. Take a fillet of pork, rub it over with a little salt and pepper; score the outside skin; take out the ... From The Creole Cookery Book, 1885, page 91. | |
| The Dixie Cook-Book (1883) | AppLELess Mrnce-MEat |
Chop fine eight pounds green tomatoes, add six pounds sugar, one ounce each of cloves, cinnamon and allspice, simmer slowly till tomatoes are clear, then put away in a ... From The Dixie Cook-Book, 1883, page 222. | |
| La Cuisine Creole (1885) | Aromatic Spices for Seasoning Meat Pies, Etc |
Take an ounce each of mace and nutmeg, two ounces of cloves, two of pepper corns (whole pepper will do), marjoram and thyme, each one ounce, bay leaves half an ounce. ... From La Cuisine Creole, 1885, page 44. | |
| The Italian Cook Book (1919) | Artichokes Stuffed with Meat |
(Carciofi ripieni di came) For six artichokes, make the following stuff-, ]/4 Ib. lean veal. Two slices of ham, more fat than lean. The interior part of the artichokes. ... From The Italian Cook Book: The Art of Eating Well, 1919, page 83. | |
| Dainty Desserts for Dainty People (c. 1910s) | Aspic Jelly with Beef Extract |
6 peppercorns. 1 onion. 1 stalk celery. 1 ounce chopped lean raw ham. 1 sprig parsley. 1 teaspoonful beef extract or 2 bouillon Bit of bay leaf, cubes. in one-half cup ... From Dainty Desserts for Dainty People, c. 1910s, page 36. | |
| Aunt Babette's Cook Book (1889) | Aunt Babette's Favorite Mince Meat |
Chop up four pounds of tender boiled beef, ■which you have picked over carefully; scrape very fine one pound of beef suet; pare, core and chop up six pounds of tart ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 255. | |
| The Picayune Creole Cook Book (1901) | Bacon and Beans Creole Style |
Haricots au Petit Salé @ la Créolc 1 Quart of Dried Red Beans. 1 Pound of Bacon. Soak the beans over night. Drain off all water. Place in a pot and cover well with. cold ... From The Picayune Creole Cook Book, 1901, page 209. | |
| Housekeeping in Old Virginia (1879) | Bacon and Greens |
The middling is generally used for this purpose: cut a piece about a foot square, boil three hours. 130 FRIED BACON PICEXED POEK EQUAL TO FEESH. Take a good head of ... From Housekeeping in Old Virginia, 1879, page 137. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Bacon and Mushrooms |
Wrap eight mushrooms in eight slices of bacon. in chafing until mushrooms are tender. with salt and pepper and serve. From Lowney's Cook Book, Illustrated in Colors, 1907, page 362. | |
| Housekeeping in Old Virginia (1879) | Bacon Fkaise |
Take a nice piece of middling about six inches square, pare off the skin and cut in small square pieces, then fry it. Make a batter of three pints flour, five eggs, one ... From Housekeeping in Old Virginia, 1879, page 235. | |
| The Boston Cooking-School Cook Book (1896) | Bacon II |
Place thin slices of bacon (from which the rind has been removed) closely together in a fine wire broiler; place broiler over dripping-pan and bake in a hot oven until ... From The Boston Cooking-School Cook Book, 1896, page 260. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Bacon Salad Dressing |
Two tablespoonfuls of bacon or pork fat, one of flour, one of lemon juice, half a teaspoonful of one teaspoonful of sugar, one of mustard, two eggs, half a cupful of half a cupful fat hot. From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 214. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Bacon Sauce |
Heat five tablespooufuls of bacon fat; cook in it two tablespooufuls of flour and a dash of paprica; add five tablespooufuls of vinegar and half a cup of water; stir ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 55. | |
| The Cook's Own Book (1832) | Bacon. <j Am Mon.to Bake |
Lay it to steep all night in water, scrape it clean, and stuff it with all manner of sweet herbe, as thyme, sa<je, sax op,,.-wi-et marjoram, penny-royal, strawlx-rry ... From The Cook's Own Book, 1832, page 55. | |
| Common Sense in the Household (1871) | Bakeb Ham |
Soak for twelve hours. Trim away the rusty part from the under side and edges, wipe very dry, cover the bottom with a paste made of Hour and hot water, and lay it upside ... From Common Sense in the Household, 1871, page 149. | |
| Larkin Housewives' Cook Book (1915) | Baked Beans with Meat |
Cover one quart of Larkin Dried Beans with cold water and soak over Drain, add to parboil skins crack when blown on. Drain the beans and cover the bottom of Larkin ... From Larkin Housewives' Cook Book, 1915, page 38. | |
| Manual for Army Cooks (1896) | Baked Beef |
Cleanse the meat; then place it in the pan with the fat and skin side up; put the pan into a hot 9281-6 oven, and when the heat has started enough of the oil of the fat ... From Manual for Army Cooks, 1896, page 81. | |
| Manual for Army Cooks (1896) | Baked Beef Heart |
Cut across the base of the heart and remove the valves and all tough fibrous tissue. Prepare a stuffing as follows: Mix thoroughly into some grated bread crumbs one ... From Manual for Army Cooks, 1896, page 90. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Baked Beef or Roasted in the Oven |
the joint in the bottom of a baking-pan, dredge it lightly with pepper; add one cupful of water, and pour it in the pan. it in a very hot oven; baste every ten minutes, ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 97. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Baked Beef Tongue |
Boil and skin the tongue, and season; lay it in a pan and pour a rich it; make deep incisions on the top and put herbs and bread-crumbs into them; grate some bread it, ... From Mrs. Porter's New Southern Cookery Book, 1871, page 89. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Baked Cabbage and Bacon |
Shred or chop coarse three pounds of cabbage. Stir into it a tablespoon of flour, a teaspoon of salt, the same of sifted dry mustard, a little paprika and half a cup of ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 330. | |
| The Virginia House-Wife (1824) | Baked Fillet of Veal |
rv Take the bone out of the fillet, wrap the epesaround and sew it, make a forcemeat of bread crumbs, the fat of bacon, a little onion chopped, parsley, pepper, salt, ... From The Virginia House-Wife, 1824, page 63. | |
| Gulf City Cook Book (1878) | Baked Ham |
Soak the ham twenty-four hours, changing the water once or twice. Then skin and trim the ham. Take a quarter of a pound of fresh pork chopped very fine, two ... From Gulf City Cook Book, 1878, page 39. | |
| Housekeeping in Old Virginia (1879) | Baked Ham |
First of all, soak an old ham overnight, having first washed and scraped it. Next moruing put in a boiler of milk-warm water with the skin side down. Boil slowly for ... From Housekeeping in Old Virginia, 1879, page 135. | |
| La Cuisine Creole (1885) | Baked Ham |
Soak and clean your ham, boil it with onions, cloves, parsley and sweet herbs until it is nearly done, then let it cool in its own liquor; when cold, pull off the skin ... From La Cuisine Creole, 1885, page 67. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Baked Ham |
Soak the ham in cold water over night (old hams require two nights and a day). After soaking, scrape well. Make a quart of flour into a very stiff paste and cover the ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 204. | |
| Fifty-Two Sunday Dinners (1913) | Baked Ham |
Select a lean ham, weighing from twelve to fourteen pounds, cover with cold water or equal parts of water and sweet cider and let soak (skin side up) over night. Drain, ... From Fifty-Two Sunday Dinners, 1913, page 55. | |
| Housekeeping in Old Virginia (1879) | Baked Ham or Tongues |
Boil the ham and grate some powdered cracker thickly over it; first rubbing it with beaten yolk of ^gg. Bake with butter. Lay slices of currant jelly around the tongue, ... From Housekeeping in Old Virginia, 1879, page 135. | |
| Presbyterian Cook Book (1873) | Baked Ham.# |
A ham of 16 pounds to be boiled three hours slowly skin, and in the fat rub half a pound of brown sugar over it a gill of wine and cover with bread crumbs. From Presbyterian Cook Book, 1873, page 39. | |
| The New England Cook Book (1905) | Baked Ham.—A ham of |
sixteen pounds must be boiled three hours, then skin and rub in half a pound of brown cover with bread-crumbs, and for two Glazed Ham.—Take a cold-boiled ham from which ... From The New England Cook Book, 1905, page 106. | |
| Housekeeping in Old Virginia (1879) | Baked Hash |
Take cold beef or veal, chop the meat very fine, put it in a pan with some water; add salt, pepper, butter and bread crumbs to taste. Season with a little chopped onion, ... From Housekeeping in Old Virginia, 1879, page 230. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Baked Hash |
No. i pint of chopped cooked meat i pint of chopped raw potatoes y<z pint of gravy or water i tablespoon ful of butter, melted Mix all the ingredients together, turn ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 110. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Baked Hash |
No. 2 1 quart of cold cooked i pint of chopped uncooked beef, chopped fine Put the chopped potatoes in a stewing-pan with one pint of water. Let them stew five minutes, ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 111. | |
| Manual for Army Cooks (1896) | Baked Hash |
From cold cooked fresh beef, veal, or mutton. These meats may be used singly or together. Four pounds of meat free from bone; two onions; two cupfuls of bread crumbs; ... From Manual for Army Cooks, 1896, page 101. | |
| Foods That Will Win the War and How to Cook Them (1918) | Baked Hash |
1 cup chopped cooked meat 2 tablespoons chopped parsley 2 cups raw potato, cut fine 1 tablespoon onion juice 4+ cup drippings 4 cup gravy or water Melt fat in frying ... From Foods That Will Win the War and How to Cook Them, 1918, page 51. | |
| The Virginia House-Wife (1824) | Baked Lamb |
Cut the shank bone from a hind quarter. separate the joints of the loin, lay it in a pan with the kidney uppermost, sprinkle some pepper and salt, add a few cloves of ... From The Virginia House-Wife, 1824, page 72. | |
| The Virginia House-Wife (1824) | Baked Leg of Mutton |
Take the flank off but leave all the fat, cut out the bone, stuff the place with a rich forcemeat, lard the top and sides with bacon, put itin a pan with a pint of ... From The Virginia House-Wife, 1824, page 74. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Baked Leg of Mutton |
Procure a nice well-hung leg of Southdown mutton weighing not less than ten pounds. it with a damp towel, in a baking-pan, dredge pepper, add one teaspoonful of salt cup ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 127. | |
| The Good Housekeeper (1841) | Baked Mutton Chops |
Cut a neck of mutton into neat chops, season them with salt and pepper, butter a dish, lay in the chops and ur over them a batter made of a quart of milk, four cage ... From The Good Housekeeper, 1841, page 111. | |
| The White House Cook Book (1887) | Baked Mutton Chops and Potatoes |
WASH and peel some good potatoes and cut them into slices the thickness of a penny-piece. The quantity of potatoes must, of course, be decided according to the number of ... From The White House Cook Book, 1887, page 160. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Baked Pork and Beans |
Soak one quart of pea beans in cold water over night. In the morning put them into fresh cold water, and simmer till soft enough to pierce with a pin, being careful not ... From Mrs. Lincoln's Boston Cook Book, 1884, page 275. | |
| Larkin Housewives' Cook Book (1915) | Baked Pork Chops |
Pare seven good-sized potatoes, slice as for scalloped potatoes. Take one and a quarter pounds of lean pork chops (loin preferred), put a layer of potatoes into a Larkin ... From Larkin Housewives' Cook Book, 1915, page 23. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Baked Rib of Beef with Yorkshire Pudding |
Remove the ribs, then roll the meat, and tie it with twine (the butcher will do if you ask him). it in a baking-pan, dredge it lightly with pepper; add one teaspoonful ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 97. | |
| Two Hundred and Seventy-Five War-Time Recipes (1918) | Baked Rice and Meat |
1 c rice 1 onion 2 tbsp ketchup Cook in double boiler till rice takes up liquid. Make sauce Add rice and Y2 pound hamburg steak (uncooked). Mix all and bake 20 minutes. From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 27. | |
| Manual for Army Cooks (1896) | Baked Salt Beef |
Prepare the meat as above, make a paste of flour aId water, cover the meat with it, and bake in a slow oven twenty minutes for every pound of meat. From Manual for Army Cooks, 1896, page 97. | |
| Gulf City Cook Book (1878) | Baked Sausage-meat |
A medium-sized loaf of bread, eight pounds of beef, four pounds of fresh pork ground in a sausage-grinder, one tablespoonful of cloves, one large onion chopped quantity ... From Gulf City Cook Book, 1878, page 41. | |
| The International Cook Book (1906) | Baked Sausages with Apples |
Corn Pancakes (659) 833. POACHED EGGS IN TOMATO SAUCE Have a pint tomato sauce (No. 16) in a saucepan with half pint broth and when it thoroughly boils carefully crack ... From The International Cook Book, 1906, page 257. | |
| Gulf City Cook Book (1878) | Baked Stuffed Ham |
Take a ham, wash well, put in a pot of hot water, and let it boil three When nearly cold, take off the Make a rich dressing of one loaf of baker's bread, three large ... From Gulf City Cook Book, 1878, page 39. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Baked Sweetbreads |
In this and other method of dressing sweetbreads they should be prepared by blanching or whitening and then parboiled. Take two large sweetbreads, and after having ... From Mrs. Porter's New Southern Cookery Book, 1871, page 107. | |
| The White House Cook Book (1887) | Baked Sweetbreads |
THREE sweetbreads, egg and bread crumbs, oiled butter, three slices of toast, brown gravy. Choose large, white sweetbreads, put them into warm water to draw out the ... From The White House Cook Book, 1887, page 155. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Baked Sweetbreads |
Soak sweetbreads in cold water; lard; place on slices of salt pork in dripping pan; cover with milk or stock; cook until tender and serve with Tomato Sauce. From Lowney's Cook Book, Illustrated in Colors, 1907, page 170. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Baked Sweetbreads and Peas |
No. 2 pairs of sweetbreads Lard ing -pork i can of French peas Trim the fat from the sweetbreads and parboil fifteen minNow lard them with five lardoons each, put them ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 152. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Baked Sweetbreads and Peas |
No. 2 Trim, lard and bake the sweetbreads as in the preceding the liquor from a can of French peas, turn them into a small saucepan, add a piece of butter the size of a ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 153. | |
| Gulf City Cook Book (1878) | Baked Tongue with Tomato-sauce |
Parboil a fresh tongue in salt-water until done enough to a sauce of about one dozen ripe tomatoes, one large onion, black pepper, and salt; stew or twenty Put the ... From Gulf City Cook Book, 1878, page 54. | |
| The International Cook Book (1906) | Baked Weakfish with Bacon |
Fowl with Rice, Me"nage"re (373) Spinach, Martha (1534) Leg of Spring Lamb, Mint Sauce (1378) 1844. CONSOMMg WITH SPAGHETTINI Prepare a consomme (No. 52). Strain it into ... From The International Cook Book, 1906, page 563. | |
| Camp Cookery (1910) | Baking Meat |
in a Hole.—This is a modification of braising. Dig a hole in the ground^ say 18x18x12 kindling in the build a cob house by laying split hardwood not touching course over ... From Camp Cookery, 1910, page 73. | |
| The International Cook Book (1906) | Balotine of Lamb Stuffed with Spinach |
Roast Goose, Apple Sauce (1109) Lettuce Salad (148) Brioches, Vanilla 1722. CHICKEN GUMBO, PIEDMONTAISE Cut off the head, draw and wipe a small tender fowl, totally bone ... From The International Cook Book, 1906, page 524. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Barbecued Ham |
is best done in a chafing-dish. Take one slice of cold boiled or baked ham, put chafing-dish, season with pepper and a half-teaspoonful of French;; heat quickly on one ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 163. | |
| The Boston Cooking-School Cook Book (1896) | Barbecued Ham |
Soak thin slices of ham one hour in lukewarm water; drain, wipe, and cook in a hot frying-pan until slightly browned. Remove to serving dish and add to fat in pan three ... From The Boston Cooking-School Cook Book, 1896, page 293. | |
| The Boston Cooking-School Cook Book (1896) | Barbecued Lamb |
Cut cold roast lamb in thin slices and reheat in sauce made by melting two tablespoons butter, adding threefourths tablespoon vinegar, one-fourth cup currant jelly, ... From The Boston Cooking-School Cook Book, 1896, page 278. | |
| The Southern Cookbook (1912) | Batter Pudding With Meat |
Make a batter with flour, milk, and; a into the bottom of a pudding dish: put of any kind into it, and a little shred onion; pcur the remainder of the batter over, and ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 51. | |
| Manual for Army Cooks (1896) | Baued Pork and Beans |
2 quarts beans. 3 pounds salt pork. 1 teaspoonful bicarbonate of soda. Time to bake, six to eight hours. Pick over the beans, wash, and soak them over night in cold ... From Manual for Army Cooks, 1896, page 105. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Bean Croquettes |
i pint of white soup beans i tablespoonful of molasses the beans as in preceding done, drain, and the beans through a colander, then add the other ingredients, mix well ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 281. | |
| The Cook's Own Book (1832) | Beat the meat of a |
cod, the spawn and lx>dy of a large lobster, or of two small ones, in a marble mortar; add gradually to it rhe soup, it it is as smooth as cream; let it toil again anil ... From The Cook's Own Book, 1832, page 252. | |
| The American Frugal Housewife (1829) | Beef |
Beef soup stewed four hours over a slow Just water enough to keep the meat covered. If you have any bones left of roast meat, he. it is a good plan to boil them with the ... From The American Frugal Housewife, 1829, page 56. | |
| Gulf City Cook Book (1878) | Beef |
steak "left over" is better than meat, and does not require to be boiled.) Brown two table spoonfuls of flour with a teaCut up two onions it, add your meat, and enough ... From Gulf City Cook Book, 1878, page 16. | |
| Manual for Army Cooks (1896) | Beef |
Contracts for the Army require that fresh beef shall be good in quality and condition, fit for immediate use, and from fore and hind quarter meats proportionally, ... From Manual for Army Cooks, 1896, page 25. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Beef |
Cut half a pound of dried beef, sliced thin, into short match-like strips, cover with boiling water, drain at once, and add six eggs, beaten slightly, and one-fourth a ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 267. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Beef & la, Mode |
Four to six pounds from the under part of the round of beef, cut thick. Wipe, and trim off the rough edges. Put it in a deep earthen dish, and pour over it spiced ... From Mrs. Lincoln's Boston Cook Book, 1884, page 251. | |
| Mrs. Owen's Illinois Cook Book (1871) | Beef a |
la Mode. Take a nice piece of round of beef, the size must be regulated to the size of the family, cut holes about an inch and a half apart, all through the meat; have ... From Mrs. Owen's Illinois Cook Book, 1871, page 71. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Beef a |
la mode makes the very best of ragouts, and the pieces of game left from dinner are just the thing for a salmi, and there also is a chance to use some of the olives that ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 173. | |
| Mrs. Hale's New Cook Book (1857) | Beef a la |
Dauhe.—Lard well a round of beef and put iia stew-pan; take the meat from a shin of beef, or any other if fresh meat, and cut it in small; cut also a few slices ... From Mrs. Hale's New Cook Book, 1857, page 117. | |
| The White House Cook Book (1887) | Beef a La Mode |
Mix together three teaspoonfuls of salt, one of pepper, one of ginger, one of mace, one of cinnamon, and two of cloves. Rub this mixture into ten pounds of the upper ... From The White House Cook Book, 1887, page 133. | |
| The Virginia House-Wife (1824) | Beef A-la-daube |
Get a round of beef, lard it well, and put it ina Dutch oven; cut the meat from a Shin of beef or any coarse piece in thin slices, put J round the sides and over the top ... From The Virginia House-Wife, 1824, page 113. | |
| The Virginia House-Wife (1824) | Beef A-la-mode |
Take the bone from a round of beef, fill the space with a forcemeat made of the srumbs of a stale loaf, four ounces of marrow, two heads of garlic chopped with thyme and ... From The Virginia House-Wife, 1824, page 54. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Beef After the French Moope |
Four pounds round of beef, half pound fat salt pork; cut pork into strips half an inch thick, roll strips in the following mixture: Half tea-spoon each powdered sage, ... From Buckeye Cookery and Practical Housekeeping, 1877, page 171. | |
| The Cook's Own Book (1832) | Beef Aladaube |
a lump, or a veiny piece of beef, lard bacon, half roast it, or fry it brown; put it into a.-tr\x|<an or a pot just hold it; add some gravy, an onion half a pint nf ... From The Cook's Own Book, 1832, page 57. | |
| The Cook's Own Book (1832) | Beef Alamode |
(2) the bone out of a small round of fine ox beef, cut some fat bacon in long strips, dip them into common and shallot vinegar mixed, and them in the following ... From The Cook's Own Book, 1832, page 57. | |
| The Cook's Own Book (1832) | Beef Alamode |
(3) Take a rump or piece of beef, bone it, beat it well and lard it with tat Ixicon, then \M it into a stewpan rind of baron, a foot, an onion, carrot, a bunch of sweet ... From The Cook's Own Book, 1832, page 57. | |
| The Good Housekeeper (1841) | Beef Alamode |
Take a thick piece of beef, bone it, beat it well and lard it with fat bacon, then put it into a stewpan with some rind of bacon, an onion, carrot, a bunch of sweet ... From The Good Housekeeper, 1841, page 42. | |
| The Cook's Own Book (1832) | Beef Alanglaise |
Take a rump of beef, or any piece you like better of the same size; tie it up neatly with packthread, and put it into a stewpan with two or three carrots, a parsnip, ... From The Cook's Own Book, 1832, page 58. | |
| Mrs. Owen's Illinois Cook Book (1871) | Beef and Mashed Potatoes |
Mash some well cooked potatoes, add a little cream or sweet milk, salt and black pepper. cold beef and lay it at the bottom of a deep pie dish, with salt, pepper, ... From Mrs. Owen's Illinois Cook Book, 1871, page 70. | |
| The Boston Cooking-School Cook Book (1896) | Beef and Rice Croquettes |
1 cup chopped beef )^ teaspoon pepper (cut from top of round) Few grains cayenne 3^ cup rice Cabbage % teaspoon salt Tomato Sauce Mix beef and rice, and add salt, ... From The Boston Cooking-School Cook Book, 1896, page 425. | |
| Mrs. Hale's New Cook Book (1857) | Beef and Sauer Kraut.—Boil |
about six pounds of beef for ‘.ve minutes; then put it into a cover it with sauer Kraut, and add a pint of weak gravy gently for four hours, and serve in a deep dish. ... From Mrs. Hale's New Cook Book, 1857, page 117. | |
| Housekeeping in Old Virginia (1879) | Beef and Veal |
In selecting beef, see that the flesh is firm and of a clear red, and the fat of a yellowish white. In buying a quarter of beef, it is better to have it cut up by the ... From Housekeeping in Old Virginia, 1879, page 144. | |
| The Good Housekeeper (1841) | Beef Baked |
Let a buttock of beef, weighing ten pounds, which has been in salt about a week, be well washed and put into an earthen pan, with a pint of water; cover the pan tight ... From The Good Housekeeper, 1841, page 42. | |
| The Good Housekeeper (1841) | Beef Baked with Potatoes |
Boil some potatoes, peel, and pound them in a mortar with one or two small onions; moisten them with milk and an egg beaten up; add a little salt and pepper. Season ... From The Good Housekeeper, 1841, page 42. | |
| The Cook's Own Book (1832) | Beef Balls |
finely a piece of tender beef, fat and lean } mince an onion, with some lx>iled parsley; add grated bread crumbs, and season with pepper, salt, grated nutmeg, and ... From The Cook's Own Book, 1832, page 58. | |
| The Good Housekeeper (1841) | Beef Balls |
Mince very finely a piece of tender beef, fat and lean; mince an onion, with some parsley; add grated bread crumbs, and season with pepper, salt, grated nutmeg, and ... From The Good Housekeeper, 1841, page 43. | |
| The Creole Cookery Book (1885) | Beef Balls |
. Mince’ very fine a piece of tender beef, fat and lean; mince also an onion, with some boiled parsley; add grated crumbs of bread, and season with pepper, salt, and ... From The Creole Cookery Book, 1885, page 86. | |
| The Cook's Own Book (1832) | Beef Bouilli |
(1) In plain Engis understood to mean boiled beef; but its culinary acceptation, in die French kitchen, is fresh beef dressed without boiling, and only very gently ... From The Cook's Own Book, 1832, page 58. | |
| The Cook's Own Book (1832) | Beef Bouilli |
(2) Take a ramp of beef, or part of one; bone and tie it together in a neat form, and put it into a pot, with any odd bits of butcher's meat you may happen to have in ... From The Cook's Own Book, 1832, page 58. | |
| Directions for Cookery, in Its Various Branches (1837) | beef Bouilli |
part of a round of fresh beef (or prefer iUa piece of the flank or brisket) and rub skewers in the bottom of the stew-pot, and lay the meat upon them with barely water ... From Directions for Cookery, in Its Various Branches, 1837, page 84. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Beef Bouilli |
Take a piece of the round, weighing four pounds. Tie it into a neat shape with strong muslin or tape, put it into a large stewing-pan, cover with boiling water; stand ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 108. | |
| Manual for Army Cooks (1896) | Beef Bouilli |
Take a piece of the round weighing four pounds. Tie it into a neat shape with strong muslin, put into a large stewing pan, and cover with boiling water. Stand over a ... From Manual for Army Cooks, 1896, page 88. | |
| The International Cook Book (1906) | Beef Braise", Japanese |
Eggplants, Provencale (306) Roast Doe-Birds Lettuce Salad (148) Biscuit Glace" (693) 2849. CHICKEN SOUP, ENGLISH STYLE Detach legs and breast from a twoto three-pound ... From The International Cook Book, 1906, page 899. | |
| Mrs. Hale's New Cook Book (1857) | Beef Brose .—Skim off the |
fat of water in which beef has been boiled: it, and stir in oatmeal to thicken it. From Mrs. Hale's New Cook Book, 1857, page 61. | |
| Directions for Cookery, in Its Various Branches (1837) | Beef Cakes |
Take some cold roast beef that has been under-done, and mince it very fine. it grated bread crumbs, and a little chopped onion and parsley. it with pepper and salt, and ... From Directions for Cookery, in Its Various Branches, 1837, page 86. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Beef Cakes |
An side-dish can be by pounding some beef that is underdone with a little fat bacon or ham; season with pepper, salt and a little onion; mix them well, and make into ... From Mrs. Porter's New Southern Cookery Book, 1871, page 89. | |
| Housekeeping in Old Virginia (1879) | Beef Cakes |
Chop pieces of roast beef very fine. Mix up grated bread crumbs, chopped onions, and parsley; season with pepper and salt, moisten with a little dripping or catsup. Cold ... From Housekeeping in Old Virginia, 1879, page 234. | |
| Housekeeping in Old Virginia (1879) | Beef Collaps |
1|- pounds lean beef, chopped fine. 1 tablespoonful lard. With enough water to cook it. After being well cooked, thicken gravy, and season with vinegar and pepper. — Mrs. JET. D. From Housekeeping in Old Virginia, 1879, page 154. | |
| The Jewish Manual (1846) | Beef Collops |
Cut thin slices off from any tender part, divide them into pieces of the size of a wine biscuit, flatten and flour them, and lightly fry in clarified fat, lay them in a ... From The Jewish Manual, 1846, page 86. | |
| Mrs. Owen's Illinois Cook Book (1871) | Beef Collops |
Cut the inside of a sirloin, or any other convenient piece, into small circular shapes, flour and fry them; sprinkle with pepper, salt, chopped parsley, and shalot; a ... From Mrs. Owen's Illinois Cook Book, 1871, page 71. | |
| The White House Cook Book (1887) | Beef Corned or Salted. |
CUT up a quarter of beef. For each hundred weight take half a peck of coarse salt, a quarter of a pound of saltpetre, the same weight of saleratus and a quart of ... From The White House Cook Book, 1887, page 136. | |
| Aunt Sammy's Radio Recipes (1927) | Beef Croquettes |
1 pound upper round, or other lean 3^ medium-sized onion, grated. beef. 1 egg. cup mashed potato, seasoned, or 1 tablespoon parsley, chopped. 1 cup thick cream sauce. ... From Aunt Sammy's Radio Recipes, 1927, page 32. | |
| The Jewish Manual (1846) | Beef Dripping Paste |
Mix half a pound of clarified dripping into one pound of flours; work it into a paste with water, and roll out twice, This is a good paste - for a common meat pie. From The Jewish Manual, 1846, page 135. | |
| Mrs. Hale's New Cook Book (1857) | Beef Drippiv-q Paste .—Kub |
half a pound of clarified drip ping into one pound of flour, work it stiff paste with water, and roll it twice or thrice. This crust is best eaten hot. Suet Paste.—Rub ... From Mrs. Hale's New Cook Book, 1857, page 299. | |
| The International Cook Book (1906) | Beef en Daube |
1036. BEEF EN DAUBE Procure a three-pound piece of beef from the rump, with a little fat on. Heat a tablespoon lard in a large saucepan, add the beef and brown on the ... From The International Cook Book, 1906, page 318. | |
| Housekeeping in Old Virginia (1879) | Beef Essence |
Cut one pound beef in small bits, sprinkle with a very little salt, tie up in a close stone jar, and set in boiling water. Boil it hard an hour or more, then strain it. ... From Housekeeping in Old Virginia, 1879, page 489. | |
| The Cook's Own Book (1832) | Beef Fillet Roasted |
This fillet lies only in tlie inside of the sirloin next to the chini', and is the tenderest part of the <>x;.-pit this on a small spit, but do not run it thnuii','h ... From The Cook's Own Book, 1832, page 59. | |
| Housekeeping in Old Virginia (1879) | Beef for the Sick |
Put in a clean, glazed jar or inner saucepan. Set this in another vessel of boiling water. Cover closely, and keep boilins for hours. Season the iuice thus extracted ... From Housekeeping in Old Virginia, 1879, page 490. | |
| The Cook's Own Book (1832) | Beef Fricandeau |
Take a nke bit of lean beef, lard it with bacon, seasoned widi pepper, salt, cloves, mace, and allspice. Put it into a stewpan with a pint of broth, a glass of white ... From The Cook's Own Book, 1832, page 59. | |
| Larkin Housewives' Cook Book (1915) | Beef Fritters |
Put one pound of round steak through a Larkin Food-Chopper. Season with pepper and salt, then add one can of Larkin Corn, of or cracker-crumbs and two slightly Cook the ... From Larkin Housewives' Cook Book, 1915, page 23. | |
| The Cook's Own Book (1832) | Beef Gobbets. .take |
six pounds of any piece of beef, except die leg or whin, cut it >..to pieces abuut die size ofa lien's t them into a stewpan, and just cover BEE BEK them with water, put ... From The Cook's Own Book, 1832, page 59. | |
| The Cook's Own Book (1832) | Beef H-bone |
Is to be managed in exactly the same manner as the round, but will be sooner boiled, as it is not so solid. An H-bone of 201bs. will be done enough in about four hours; ... From The Cook's Own Book, 1832, page 60. | |
| The Cook's Own Book (1832) | Beef Ham |
Rub a little common salt over a piece of beef of about twenty pounds weight; take out the bone, and in one or two days, rub well into the beef the following ingredients, ... From The Cook's Own Book, 1832, page 60. | |
| The Creole Cookery Book (1885) | Beef Ham. ° |
Rub a little common salt over a piece of beef of 20 Ibs. weight; take out the bone, and in 1 or 2 days, rub well into the beef the following ingredients: 2 ounces of ... From The Creole Cookery Book, 1885, page 88. | |
| Common Sense in the Household (1871) | Beef Hash |
To two parts cold roast or boiled corned beef, chopped fine, put one of mashed potatoes, a little pepper, salt, milk, and melted butter. Turn all into a frying-pan, and ... From Common Sense in the Household, 1871, page 104. | |
| The International Cook Book (1906) | Beef Hash |
921. POACHED EGGS WITH WHITE WINE Have a quart of water in a saucepan with a teaspoon salt, the juice of a sound lemon and one gill white wine, and when it briskly boils ... From The International Cook Book, 1906, page 283. | |
| The International Cook Book (1906) | Beef Hash, Colbert |
1050. CURRIED OYSTER PATTIES Prepare six patties exactly the same as per No. 928 and keep hot. Heat one and a half tablespoons butter in a small saucepan; add half a ... From The International Cook Book, 1906, page 322. | |
| The International Cook Book (1906) | Beef Hash, Moreno |
Jelly Cakes (1554) 2177. OMELETTE WITH CAULIFLOWER Remove stalk and leaves from a medium, fresh, sound cauliflower, place in a saucepan with two quarts water, one gill ... From The International Cook Book, 1906, page 669. | |
| The International Cook Book (1906) | Beef Hash, Polonaise |
1304. POACHED EGGS, BAYONNAISE Cut one ounce cooked, lean ham in small dice pieces and place in small saucepan with two tablespoons sherry and one gill demi-glace (No. ... From The International Cook Book, 1906, page 401. | |
| The Cook's Own Book (1832) | Beef Hashed |
(1) Take three or four on ions, chop them very fine, and put them into a stewpan, with a piece of butter and a little flour; the done and well browned; then moisten them ... From The Cook's Own Book, 1832, page 60. | |
| The Cook's Own Book (1832) | Beef Hashed |
(2) Cut some of the underdone the in fat, put it stuwpan, or (a will do), a pep|x-r, it till the onion is quite soft, tlien put some of the gravy of the meat to it, and ... From The Cook's Own Book, 1832, page 60. | |
| Housekeeping in Old Virginia (1879) | Beef Heart |
Parboil the heart until nearly tender, then gash and stuff with rich stuffing of loaf bread, seasoned with onion, salt, pepper, and sage. Then put in a pan and bake, ... From Housekeeping in Old Virginia, 1879, page 155. | |
| The Cook's Own Book (1832) | Beef Heart, to Roast |
it well, and clean all the blood carefully from the pipes: parboil it ten or fifteen minutes in drip the water from it; put in a stuffing which has been made of bread ... From The Cook's Own Book, 1832, page 60. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Beef Juice |
Buy one half pound from top of round; wipe, and set in oven five minutes; cut in thin slices, squeeze, using meat press or lemon squeezer. in warm, not hot cups, with salt or not. From Lowney's Cook Book, Illustrated in Colors, 1907, page 377. | |
| Rumford Complete Cook Book (1908) | Beef Juice |
lA pound top round of beef. Broil the meat for about two minutes to "start" the juice, then press all the liquid from it with a meat press or an old-fashioned wooden ... From Rumford Complete Cook Book, 1908, page 245. | |
| The Cook's Own Book (1832) | Beef Kidney |
Take some kidneys, cut them into thin slices, and broil them wiih apiece of butter, some salt, pepper, parsley, and green onions, and a clove of garlick, the whole ... From The Cook's Own Book, 1832, page 61. | |
| Chinese-Japanese Cook Book (1914) | Beef Kidney with Chinese |
One beef kidney; one quarter pound of dried mushrooms; one small onion; one and one half teaspoonfuls of salt; dash of cayenne pepper; two tablespoonfuls of chopped fat ... From Chinese-Japanese Cook Book, 1914, page 47. | |
| Housekeeping in Old Virginia (1879) | Beef Kidney, to Fry |
Trim and cut the kidney in slices; season them with salt and pepper, and dredge well with flour; fry on both sides, and when done, lift them out, empty the pan and make ... From Housekeeping in Old Virginia, 1879, page 156. | |
| Housekeeping in Old Virginia (1879) | Beef Liver with Onions |
Slice the liver rather thin, and throw into salt and water. Meantime slice the onions and put into a deep frying-pan, just covered with water, and boil until done, ... From Housekeeping in Old Virginia, 1879, page 157. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Beef Loaf |
Put three pounds of round steak with a few bones into two quarts of cold water, season with one teaspoon of salt and cook till tender. Allow the meat to cool in the ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 210. | |
| Foods That Will Win the War and How to Cook Them (1918) | Beef Loaf |
1 tablespoon lemon juice 2 teaspoons 1 tablespoon sour pickle To 1 tablespoon of gelatine, softened in 4 cup of cold water add 1 cup of hot tomato juice and pulp.. Add seasoned meat. From Foods That Will Win the War and How to Cook Them, 1918, page 51. | |
| The Cook's Own Book (1832) | Beef Minced |
(1) Take some cold fillet of beef, cut out all the suet, then chop the meat as fine as possible, it into a reduced Spanish sauce made txiilinu' hot; when ready to serve, ... From The Cook's Own Book, 1832, page 61. | |
| The Good Housekeeper (1841) | Beef Minced |
Mince you beef very small; put it into a saucepan with a little gravy and a little of the fat of fowl or any other fat, season according to your taste, then let it ... From The Good Housekeeper, 1841, page 46. | |
| The Virginia House-Wife (1824) | Beef Olives |
Cut slices from a fat rump of beef six inch. 2s long and half an inch thick, beat them well i 4 with a pestle, make a forcemeat of bread | } rumbs, fat bacon chopped, ... From The Virginia House-Wife, 1824, page 55. | |
| The Cook's Own Book (1832) | Beef Olives |
Cut the beef into long thin steaks; prepare a forcemeat made of bread-crumbs, minced parsley, a little grated lemon-peel, nutmeg, pep|>er, and it with the yolks of eggs ... From The Cook's Own Book, 1832, page 61. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Beef Olives |
Take a slice of the round of beef about an inch thick, beat it with a rolling pin to the thickness of ' half an inch, and cut it into four inch squares. Have ready some ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 52. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Beef Olives |
One and a half pounds of beef, cut very thin. Trim off, the edges and fat; cut in strips wide and four long; season well with salt and pepper. Chop fine the trimmings ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 167. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Beef Olives |
i l/2 pounds of round steak i cup of stale bread ^ teaspoonful of sweet marjoram the steak cut very thin; trim off all the fat and skin the edges, and cut the steak into ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 103. | |
| Rumford Complete Cook Book (1908) | Beef Olives |
1 ]4 pounds very thin 1 slice of onion, minced. round steak. 2 tablespoons beef drippings. x/i cup rice. 1 tablespoon chopped parsSalt ana pepper to taste. ley. y2 cup ... From Rumford Complete Cook Book, 1908, page 46. | |
| The Southern Cookbook (1912) | Beef Olives |
Cut an inch and fcur square: lay on them a forcemeat of crumbs of bread, shallot, a little suet or fat, pepper, and Roll them and fasten with a skewer. Put a stewpan ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 145. | |
| Mrs. Hale's New Cook Book (1857) | Beef Olives .—Cut |
under-done in an thick, and 4 inches square: cover them with crumbs of bread, a little fat, finely shred shalot, pepper, and the slices up, and fasten them with a small ... From Mrs. Hale's New Cook Book, 1857, page 118. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Beef Olives, or Beef Rolls.! |
Cut thin slices from cold roast beef’, two and a half by four inches. Chop the trimmings and fat, allowing one 1 Olives is not an appropriate name, although in common ... From Mrs. Lincoln's Boston Cook Book, 1884, page 296. | |
| The Cook's Own Book (1832) | Beef or Mutton |
in a closely covered saucepan, four quarts of water, with two table-spoonfills of sifted bread rasping, three pounds of beef cut in or die same the of ihe |-pper and ... From The Cook's Own Book, 1832, page 247. | |
| The Southern Cookbook (1912) | Beef Palates |
Simmer them in water several hours, till they will peel; then cut the palates in slices, or leave them whole, as you choose, and stew them in a rich gravy, till as ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 142. | |
| Mrs. Owen's Illinois Cook Book (1871) | Beef Patties |
This is a nice way to use cold roast beef. Chop tine the lean, and a -little of the fat; season it with pepper, and mace, like, or sweet herbs. If you have any gravy ... From Mrs. Owen's Illinois Cook Book, 1871, page 68. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Beef Patties |
Shred underdone dressed beef with a little fat; season with pepper, salt and a little onion. plain paste; it thin and cut it in shape like an apple-puff; it with the ... From Mrs. Porter's New Southern Cookery Book, 1871, page 89. | |
| The Creole Cookery Book (1885) | Beef Patties |
A nice way of disposing of underdone roast beef is to mince all the lean, and a very little of the fat; season it with cayenne and powdered nutmeg, or mace, or else ... From The Creole Cookery Book, 1885, page 80. | |
| The Cook's Own Book (1832) | Beef Potted |
of lean beef, salt it two or three days witii half a pound of common ounce of saltpetre; it into pieces of a pound each, and put it into anearthen pan sufficient to ... From The Cook's Own Book, 1832, page 61. | |
| The Cook's Own Book (1832) | Beef Ragout |
Take a rump ofbeef, cut the meat from the bone, flour and fry it, it a little boiling water, about a pint of small beer; add a carrot or two, an ouion stuck with cloves, ... From The Cook's Own Book, 1832, page 61. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Beef Ragout |
Wipe three pounds from the flank or round. Cut into small cubes; dredge with salt, pepper and meat in hot frying pan, being careful to avoid burning. Remove meat to ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 108. | |
| The Jewish Manual (1846) | Beef Ragouut |
Take a small well cut piece of lean beef, lard it with the fat of smoked beef, and stew it with good gravy, highly seasoned with allspice, cloves, pepper and salt; when ... From The Jewish Manual, 1846, page 89. | |
| Aunt Sammy's Radio Recipes (1927) | Beef Roll |
2 cups chopped cooked meat. }/2 medium-sized onion. tablespoon finely parsley. 1 cup broth or milk. 1 tablespoon chopped celery tops. J^-^ teaspoon tabasco. M cup flour. From Aunt Sammy's Radio Recipes, 1927, page 32. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Beef Roulette |
Have two pounds of the upper part of the round, cut very Mix together one cupful of finely-chopped ham, two eggs, one teaspoonful of mixed mustard, a speck of cayenne ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 167. | |
| The Cook's Own Book (1832) | Beef Rump Baked |
Take a rump of beef, what size you please, bone and lard it, season it with salt and fine spices put it into a stewpan just large enough to hold it, together with half a ... From The Cook's Own Book, 1832, page 62. | |
| The Cook's Own Book (1832) | Beef Rump to Stew |
(1) the beef tightly, stick in four cloves, and put it in a saucepan, with three quarts of water, a quarter of an ounce of black pepper half beaten, some salt, a bunch ... From The Cook's Own Book, 1832, page 62. | |
| The Cook's Own Book (1832) | Beef Rump to Stew |
(2) Tie up the I icrf, and put it on to stew with nearly as much cold water as will cover it; add three pounds of fat bacon cut into slices, a handful of thyme, eight ... From The Cook's Own Book, 1832, page 62. | |
| The Cook's Own Book (1832) | Beef Rump-steaks Stewed |
The steaks must be a little thicker than for let diem be all die same diickness, or some will be done too little, and odiers too Put an ounce of butter into a stewpan, ... From The Cook's Own Book, 1832, page 62. | |
| The International Cook Book (1906) | Beef Saute", Bohemienne |
Fried Eggplant (460) 1512. SOFT SHELL CRABS, MARYLAND Remove the spongy part underneath the side points, and the aprons from twelve fres"h medium-sized soft shell crabs. ... From The International Cook Book, 1906, page 463. | |
| The International Cook Book (1906) | Beef Saut£ with Tomatoes Succotash |
Cold Maraschino Pudding (1772) 2088. SOFT CLAMS EN BROCHETTE Carefully open forty-eight fresh, medium, soft clams. Remove all sandy parts, keeping nothing but the ... From The International Cook Book, 1906, page 641. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Beef Steak |
A rump steak is the best; a sirloin is the next best. To broil a steak requires a quick fire. If cooked by a range, it should be put in front, and not on the top. Never ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 49. | |
| Common Sense in the Household (1871) | Beef Steak and Mutton Chops |
Clioose the tenderest cuts and broil over a clear hot fire with your wisest skill. Let the steak be rare—the chops well-done. Salt and pepper, lay between two hot plates ... From Common Sense in the Household, 1871, page 520. | |
| The Virginia House-Wife (1824) | Beef Steak Pie |
Cut nice steaks and stew them till half done, put a puff paste in the dish, lay in the steaks with a fewslices of boiled ham, season the gravy very high, pour it in the ... From The Virginia House-Wife, 1824, page 61. | |
| Mrs. Hale's New Cook Book (1857) | Beef Steak Pie .—Choose steak |
that has been long hung, cut it inti moderately-sized pieces, and trim off all skin or sinews; season them with pepper, salt, and minced shalot or onion, and lay them in ... From Mrs. Hale's New Cook Book, 1857, page 302. | |
| Mrs. Owen's Illinois Cook Book (1871) | Beef Steak Smothered with |
Cut up six onions very fine; put them in a saucepan with two cupsful of hot water, about two ounces of good butter, some pepper and salt; dredge in stew until the onions ... From Mrs. Owen's Illinois Cook Book, 1871, page 74. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Beef Steak with Smothered Onions |
Cook the beef steak as before directed. Cut up six onions very fine, put them into a saucepan with a cup of hot water, a piece of butter about the size of an egg, ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 50. | |
| The Virginia House-Wife (1824) | Beef Steaks |
The best part of the beef for steaks, is the seventh and eight ribs, the fat and lean are better mixed, and it is more tender than the rump if it be kept long enough; ... From The Virginia House-Wife, 1824, page 60. | |
| The Good Housekeeper (1841) | Beef Steaks Stewed |
This is a very and economical way of cooking steaks that are not go senior Put the stenks in a stewpan with a little butter, and fry them brown. Then add a little gravy ... From The Good Housekeeper, 1841, page 110. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Beef Stew |
Take the bones and hard, tough parts left from a roast of Remove all the meat from the bones, and cut it in small pieces. Cut about a quarter of a pound of the fat of ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 380. | |
| The Woman Suffrage Cook Book (1886) | Beef Stew |
■ Three pounds beef (round) cut in inch pieces, four or five onions peeled and sliced. Put in a layer of meat, then a layer of onions. Dredge well with salt, pepper and ... From The Woman Suffrage Cook Book, 1886, page 38. | |
| Larkin Housewives' Cook Book (1915) | Beef Stew |
Two pounds of beef, two tablespoons flour, one small carrot, one pint water, two teaspoons salt, one-fourth teaspoon pepper, two tablespoons suet or drippings, one ... From Larkin Housewives' Cook Book, 1915, page 22. | |
| War Economy in Food (1917) | Beef Stew |
1 pound beef. potatoes cut in quarters. % peck green peas or can. 1 cup carrots cut up small. Cut meat in small pieces and brown in the fat from the meat. Simmer in 2 ... From War Economy in Food, 1917, page 25. | |
| Foods That Will Win the War and How to Cook Them (1918) | Beef Stew |
1 lb. of meat from the neck, 1 eup potatoes cross ribs, shin or knuckles 1 sliced onion 3 cup carrots 4 cup turnips 1 quart water Soak one-half of the meat, cut in small ... From Foods That Will Win the War and How to Cook Them, 1918, page 49. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Beef Stew with Dumplings |
The aitch bone is the nicest piece for a beef stew. There fs some very juicy meat on the upper side in the large - muscle which lies next to the top of the round, and it ... From Mrs. Lincoln's Boston Cook Book, 1884, page 251. | |
| The Boston Cooking-School Cook Book (1896) | Beef Stew^ with Dumplings |
Aitchbone, weighing 5 lbs. % small onion, cut in thin 4 cups potatoes, cut in ^^ inch slices slices ^ cup flour Turnip \ % cup each, cut in Salt Carrot \ half-inch cubes ... From The Boston Cooking-School Cook Book, 1896, page 257. | |
| The Cook's Own Book (1832) | Beef Stewed |
(1) in qua ft? c;f water die middle part of a bri.-ket of beef weighing ten pounds, add two onions stuck with two cloves, one head of celery, one carrot, two cut sn:all, ... From The Cook's Own Book, 1832, page 64. | |
| The Good Housekeeper (1841) | Beef Stewed |
Take ten pounds of a brisket of beef, cut the short ribs, and put it into a well-buttered saucepan, with two large onions, stuck with three or four cloves, two or three ... From The Good Housekeeper, 1841, page 43. | |
| California Mexican-Spanish Cook Book (1914) | Beef Tamales |
Ground beef fried in lard and suet, add chile sauce No. 2 and cook until thick. Prepare cornmeal or masa by pouring on boiling hot water, salt to taste, add one cup of ... From California Mexican-Spanish Cook Book, 1914, page 72. | |
| The American Frugal Housewife (1829) | Beef Tea |
Beef lea, for the sick, is made by broiling a tender steak nicely, seasoning it with pepper and salt, cutting it up, and pouring water over it, not quite boiling. Put in ... From The American Frugal Housewife, 1829, page 40. | |
| The Good Housekeeper (1841) | Beef Tea |
Cut half a pound of lean fresh beef into slices, lay it in a dish and pour over it a pint of boiling water, cover the dish and let it stand half an hour by the fire, ... From The Good Housekeeper, 1841, page 143. | |
| The Jewish Manual (1846) | Beef Tea |
Cut one pound of fleshy beef in dice, or thin slices, simmer for a short time without water, to extract the juices, then add, by degrees, one quart of water, a little ... From The Jewish Manual, 1846, page 204. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Beef Tea |
Take a slice of beef weighing half a pound, cut it in pieces half an inch thick, half broil it, put it on a plate, sprinkle it with a little salt, cut it in pieces an ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 148. | |
| The Appledore Cook Book (1872) | Beef Tea |
Cut half a pound o£ lean beef into very small pieces; do not Have a g^rain of fat on it, and put into a bottle that has a large opening (an olive or horseradish bottle ... From The Appledore Cook Book, 1872, page 161. | |
| Presbyterian Cook Book (1873) | Beef Tea |
Cut one pound of lean, fresh, juicy beef into thin slices; sprinkle with a little salt; put it into a wide-mouthed glass or stone jar; cover closely; set it in a kettle ... From Presbyterian Cook Book, 1873, page 155. | |
| The Woman Suffrage Cook Book (1886) | Beef Tea |
One pound of rump steak, free from fat, cut up in 'small pieces, and put in a covered enamelled saucepan with one pint of cold water. Let this stand in a cool place six ... From The Woman Suffrage Cook Book, 1886, page 127. | |
| The White House Cook Book (1887) | Beef Tea |
ONE pound of lean beef, cut into small pieces. Put into a glass canning jar, without a drop of water, cover tightly and set in a pot of cold water. Heat gradually to a ... From The White House Cook Book, 1887, page 553. | |
| Boston School Kitchen Text-Book (1887) | Beef Tea |
Cut lean, juicy raw quarter-inch water, and add Jf^ tsp. to cup of water. Press the meat often, and after an hour squeeze out From Boston School Kitchen Text-Book, 1887, page 78. | |
| Manual for Army Cooks (1896) | Beef Tea |
1 pound lean beef. 2 tablespoonfuls cold water. Time, three to four hours. Cut the beef into small pieces, rejecting skin and fat. Put the meat and water into an ... From Manual for Army Cooks, 1896, page 70. | |
| Daly's Bartenders' Encyclopedia (1903) | Beef Tea |
Use a china mug. J teaspoonful of the beef extract. Fill the mug with hot water, put in salt and pepper to suit taste, and serve with a spoon. On a cold, blustry day the ... From Daly's Bartenders' Encyclopedia, 1903, page 27. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Beef Tea |
Wipe one half pound of round steak; remove all fat; cut in small pieces; add one cup cold water; place in preserve jar, cover, and let stand ten minutes; place jar on ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 378. | |
| Rumford Complete Cook Book (1908) | Beef Tea |
pound round steak. Cut the meat in small pieces, the smaller it is cut the more easily it will give off its juices, or scrape it from the fibre. Add the cold water and ... From Rumford Complete Cook Book, 1908, page 245. | |
| The Southern Cookbook (1912) | Beef Tea |
Cut a pound of fleshy in thin slices, simmer with a quart of water twenty minutes it has once boiled, and been skimmed. if approved, but it has generally only salt. of From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 121. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Beef Tea and Oatmeal |
A tablespoon of well-cooked oat¬ meal and a cup of beef broth to thin it. Season to taste; serve hot with toast.— From The Good Housekeeping Woman's Home Cook Book, 1909, page 190. | |
| Presbyterian Cook Book (1873) | Beef Tea for Infants |
Take one and one half pounds of the best steak; cut it into very small pieces, and put them into a glass jar with enough cold water to cover the meat; tie the top of the ... From Presbyterian Cook Book, 1873, page 159. | |
| La Cuisine Creole (1885) | Beef Tea for Invalids |
Cut tender lean beef into small pieces, free it from fat and strings, fill a junk bottle with it, cork it tight and put it in a kettle of boiling water; let it boil ... From La Cuisine Creole, 1885, page 237. | |
| The Creole Cookery Book (1885) | Beef Tea for Invalids |
One pound of the best beef; take off all the fat and cut the lean into small pieces; pour over it 1 pint of cold water and let it stand 3 or 4 hours; then put it over a ... From The Creole Cookery Book, 1885, page 245. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Beef Tea in Chafing-dish |
Cut juicy round steak pieces about two inches square. Heat the blazer very hot; also a wooden lemon-squeezer in hot water or in any way that is most convenient. Put the ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 285. | |
| The New England Cook Book (1905) | Beef Tea, No |
2.—Take lean, juicy beef, chopped very finely; cover with cold water, and set on back of the range for two hours; then draw forward, allowing it to heat gradually; then ... From The New England Cook Book, 1905, page 320. | |
| Common Sense in the Household (1871) | Beef Tongue |
Soak over night in cold water when you have washed it well. Next morning put into a pot with plenty of cold boil slowly until it is tender throughout. you can determine ... From Common Sense in the Household, 1871, page 107. | |
| The Italian Cook Book (1919) | Beef Tongue with Olives |
(Lingua di hue alle olive) Scald the tongue and peel off the skin. Then put it back to boil until fully cooked. Melt a piece of butter and brown half a medium sized ... From The Italian Cook Book: The Art of Eating Well, 1919, page 113. | |
| Housekeeping in Old Virginia (1879) | Beef Tripe |
Clean the tripe carefully. Soak several days in salt water, then in clear water, changing several times. Cut in slices, boil perfectly done, dip in a batter of egg ... From Housekeeping in Old Virginia, 1879, page 159. | |
| Larkin Housewives' Cook Book (1915) | Beef with Tomatoes |
Two cups of chopped cold meat, one cup of canned tomatoes, one cup of crackeror bread-crumbs, salt and pepper. From Larkin Housewives' Cook Book, 1915, page 29. | |
| Common Sense in the Household (1871) | Beef's Heart |
Wash the heart well, and cut into squares half an inch Stew them for ten minutes in enough water to cover Salt the water slightly to draw out the blood, and throw it ... From Common Sense in the Household, 1871, page 106. | |
| Housekeeping in Old Virginia (1879) | Beef's Liver |
Skin the liver, cut in slices and lay in salt water, as soon as it comes from market. Fry in lard with pepper, very brown. From Housekeeping in Old Virginia, 1879, page 157. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Beef's Tongue |
Wash the tongue well, and soak it in cold water over night. In the morning put it into a kettle full of cold water, stand it over a very slow fire, and simmer gently for ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 123. | |
| Bohemian-American Cook Book (1915) | Beef, and |
in fact all meat, is more tender if not freshly killed. The meat sold by the packing houses is generally from three to six months old, it being kept in cold storage that ... From Bohemian-American Cook Book, 1915, page 41. | |
| The Cook's Own Book (1832) | Beef, Cold Tenderloin |
(1) Cut off entire the inside of a large sirloin of beef, brown it in a stewfian, add a quart of water, half a pint of Port wine, a tea-cupful ofstrong beer, two ... From The Cook's Own Book, 1832, page 59. | |
| The Cook's Own Book (1832) | Beef, Cold Tenderloin |
(2) ( 'nt oil' I Inmeat, with a little of tlie fat, into long and; season with pepper and salt, dredge them with flour, and fry them brown in butter; t hen simmer them ... From The Cook's Own Book, 1832, page 59. | |
| The Good Housekeeper (1841) | Beef, Cold Tenderloin |
Cut off entire the inside of a large sirloin of beef, brow? it all over in a stewpan, and then add a quart of water, two table spoonfuls of vinegar, some pepper, salt, ... From The Good Housekeeper, 1841, page 45. | |
| The Cook's Own Book (1832) | Beef, Hunting |
Rub well round of beef weighing about forty pounds, three ounces of saltpetre; let it stand five or six hours; pound three ounces of allspice, one of black pepper, and ... From The Cook's Own Book, 1832, page 60. | |
| The Cook's Own Book (1832) | Beef, Mutton, or Veal Tea |
Cut a pound of lean gravy meat into thin put it into a quart and half a pint of; set a very gentle where it will become gradually warm the scum let it simmering for; it ... From The Cook's Own Book, 1832, page 64. | |
| The International Cook Book (1906) | Beef, Roumanienne |
Rum Omelette (1291) 2391. OYSTER STEW, FRANCAISE Open thirty-six medium, fresh oysters, place in a stew pan with their liquor and one gill white wine, pint and a half of ... From The International Cook Book, 1906, page 739. | |
| The Cook's Own Book (1832) | Beef, Scarlet |
Mix a little mace, and petre together, rub it well into two pounds of tender lean lxt,-f; lie six days, turning it daily, anil rubbing it with the pickle; then roll and ... From The Cook's Own Book, 1832, page 64. | |
| The Cook's Own Book (1832) | Beef, Short or Spiced |
(To Ve eaten up ten or jxirt of a brisket of Out fat three or four days, tln-n nib well into it llirtv ounces of finely pnwdeivd saltpetre, and, if spice is -ipproied ... From The Cook's Own Book, 1832, page 63. | |
| The Good Housekeeper (1841) | Beef, Short or Spiced |
(To be eaten cold.) Hang up ten or twelve pounds of the middle part.of a brisket of beef for three or four days, then rub well into it three ounces of finely powdered ... From The Good Housekeeper, 1841, page 43. | |
| The Picayune Creole Cook Book (1901) | Beef, Veal or Mutton Drippings |
Select nice, round potatoes, if you wish to roast them with beef. Wash them, clean, boil, or, better, steam them; peel and lay them in the pan with the beef or mutton or ... From The Picayune Creole Cook Book, 1901, page 235. | |
| Gulf City Cook Book (1878) | Beef-cakes |
Pound some beef that is under-done with a little fat bacon or ham; season with pepper, salt, and onions. Make into small cakes, and fry them a little brown. Serve them in good gravy. From Gulf City Cook Book, 1878, page 46. | |
| Gulf City Cook Book (1878) | Beef-kidneys Fried |
Kemove all the fat and skin from the kidneys; cut in thin slices; mix with cayenne pepper, parsley, "and onion chopped fine; dredge with flour, and fry in hot lard. the ... From Gulf City Cook Book, 1878, page 54. | |
| Common Sense in the Household (1871) | Beef-Pie, with Potato Crust |
^J* Mince some rare I'oast beef or cold coi'ued beef, if il ia not too; season with pepper and a layer in the bottom of a pudding-dish. this put one of mashed potato, ... From Common Sense in the Household, 1871, page 105. | |
| Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats (1828) | Beef-steak |
PIE. a deep dish, and spread a sheet of paste all over the bottom, sides, and edge. Cut away from your beef-steak all the bone, fat, gristle, and skin. Cut the lean in ... From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 38. | |
| The Cook's Own Book (1832) | Beef-steak |
Get mmpsteaks, not too thick, beat diem with a chopper, cut them into pieces about half the size of your hand, and trim off all the skin, sinews, &c.; have ready an ... From The Cook's Own Book, 1832, page 204. | |
| Common Sense in the Household (1871) | Beef-Steak |
It is not customary to fry beef-steaks for people who know what really good cookery is. To speak more plainly, a steak, killed by heat and swimming in grease, is a ... From Common Sense in the Household, 1871, page 99. | |
| Common Sense in the Household (1871) | Beef-steak and |
Prepare the steak as above directed. While it is broiling put three or four chopped onions in a frying-pan with a little beef-dripping or Stir and shake them briskly ... From Common Sense in the Household, 1871, page 101. | |
| Common Sense in the Household (1871) | Beef-steak Pie |
Cut the steak into pieces an inch long, and stew with the bone (cracked) in just enough water to cover the meat until it is half done. At the same time parboil a dozen ... From Common Sense in the Household, 1871, page 104. | |
| Directions for Cookery, in Its Various Branches (1837) | Beef-steak Pudding |
For a small pudding of fresh beef Clear it from the skin and the stringy fibres, and mince it as finely as possible. Sift into a large pan two pounds of fine flour, and ... From Directions for Cookery, in Its Various Branches, 1837, page 78. | |
| Gulf City Cook Book (1878) | Beef-tea |
About three pounds of lean, juicy beef cut in small pieces. Put in a strong bottle or wide-mouthed jar; place the jar in a vessel water, and put on the fire, with a ... From Gulf City Cook Book, 1878, page 250. | |
| Housekeeping in Old Virginia (1879) | Beef-Tea |
Take half a pound fresh beef for every pint of beef-tea required. Carefully remove all fat, sinew, veins, and bone from the beef. Cut it in pieces under an inch square ... From Housekeeping in Old Virginia, 1879, page 489. | |
| German National Cookery for American Kitchens (1904) | Beef. Ill |
salt, pepper, nutmeg and some grated bread. In the meantime make a few thin omelets, spread one side with the forcemeat, roll them up, cut them into oblique slices and ... From German National Cookery for American Kitchens, 1904, page 167. | |
| The Cook's Own Book (1832) | Beef.steak,baked |
Make a batter of milk, two eggs, and flour, or, which is much lietter, potatoes boiled and mashed through a cullender; lav a little of it at the bottom of die dish; then ... From The Cook's Own Book, 1832, page 204. | |
| Mrs. Hale's New Cook Book (1857) | Beef.—Brown |
in a pan a little butter and flour, add to it half pint of the soup from the beef, carrot, 2 onions, and 1 clove of garlic chopped Let it for about a pickled cucumber ... From Mrs. Hale's New Cook Book, 1857, page 122. | |
| The White House Cook Book (1887) | Beefsteak and Mutton Chops |
SELECT the tenderest cuts and broil over a clear, hot fire. Let the steak be rare, the chops well done. Salt and pepper, lay between two FOE THE SICK. 511 hot plates ... From The White House Cook Book, 1887, page 552. | |
| Housekeeping in Old Virginia (1879) | Beep and Veal |
A-la mode 140 " " 2d. 140 " " 3d 141 Boiled beef and turnips 141 Brine for beef 154 Brains, croquettes 151 " to dress 150 " "fry 150 " " " loO CoUaps, beef 146 Collar ... From Housekeeping in Old Virginia, 1879, page 526. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Beuf. Beef |
Bouillabasse. Several kinds of fish boiled quickly, and highly seasoned with onion, orange peel, saffron, oil, ete. Bouille. Broth made from beef. Bouilli, Beef stewed, ... From Mrs. Lincoln's Boston Cook Book, 1884, page 521. | |
| The Creole Cookery Book (1885) | Bewitched Beef or Veal |
Three Ibs, of lean beef or veal, 4 lb. of salt pork, } teaspoon of cayenne pepper, } teaspoon of black pepper, 4 teaspoon of cloves, allspice and mace, teacupful of ... From The Creole Cookery Book, 1885, page 92. | |
| Housekeeping in Old Virginia (1879) | Bewitched Liver |
3 pounds calf s liver, chopped fine. J pound salt pork. 1 cup grated bread crumbs. 2 teaspoonful s salt. 2 teaspoonfuls black pepper. ■|- teaspoonful red pepper. Mix all ... From Housekeeping in Old Virginia, 1879, page 174. | |
| The Picayune Creole Cook Book (1901) | Blade of Veal |
6 Peppercorns, 2 Calf's Feet. 1 Blade of Mace. 2 Large Onions. 2 Carrots. 1_Gill of French Vinegar. 1 Dozen Cloves Mashed Fine. 4 Allspice Mashed _ Fine. 3 Quarts of ... From The Picayune Creole Cook Book, 1901, page 100. | |
| Mrs. Hale's New Cook Book (1857) | Blade-hone of Pork.—Broil |
done, pepper and it; rub over it a piece of butter, and serve very hot. Pork Steaks.—Cut them off a neck or loin; trim them neatly, and pepper them; broil them over a ... From Mrs. Hale's New Cook Book, 1857, page 176. | |
| The Boston Cooking-School Cook Book (1896) | Blanquette of Lamb |
Cut remnants of cooked lamb in cubes or strips. Reheat two cups meat in two cups sauce, — sauce made of onefourth cup each of butter and flour, one cup White Stock, and ... From The Boston Cooking-School Cook Book, 1896, page 277. | |
| The Jewish Manual (1846) | Blanquette of Veal |
Cut into thin pieces of the size of shillings and half crowns, cold veal or poultry, lay it in a smal] saucepan with a handful of fresh well cleaned button mushrooms, ... From The Jewish Manual, 1846, page 99. | |
| The Boston Cooking-School Cook Book (1896) | Blanquette of Veal |
Reheat two cups cold roast veal, cut in small strips, in one and one-half cups White Sauce I. Serve in a potato border and sprinkle over all finely chopped parsley. From The Boston Cooking-School Cook Book, 1896, page 285. | |
| The International Cook Book (1906) | Blanquette of Veal |
1645. SOFT SHELL CRABS FRIED WITH BACON Remove the spongy parts under the side points and pull off the aprons from twelve fresh soft shell crabs. Season with a teaspoon ... From The International Cook Book, 1906, page 501. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Blanquette of Veal and Ham |
Half a pint of boiled ham, one pint and a half of cooked veal, one pint of cream sauce, one teaspoonful of lemon juice, the yolks of two uncooked eggs, salt, pepper, two ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 190. | |
| What Mrs. Fisher Knows About Old Southern Cooking (1881) | Boast Beef |
Should be well cooked outside and rare on the inside. The oven should bake on bottom and top. If it gets too hot on either top or 'bottom, shut the damper slightly off. ... From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 19. | |
| The Epicurean (1894) | BoBixf aux Croquettes de Pommes |
Cut into thin slices the best part of a cold roast tenderloin, to weigh about four ounces, then pare them to make them of an even size. Heat some butter in a small ... From The Epicurean, 1894, page 507. | |
| The New England Cook Book, or Young Housekeeper's Guide (1836) | Boil the liver of the |
then mash it fine, it into drawn butter, put in a little cayenne or black pepper, a couple of tea spoonsful of lemon juice, table spoonful of catsup. From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 35. | |
| Manual for Army Cooks (1896) | Boiled Bacon |
If the fat of bacon is yellow, the meat is rusty or tainted. If the lean has brownish or blackish spots, it is not good. Scrape and trim the bacon, wash well, and soak ... From Manual for Army Cooks, 1896, page 107. | |
| The Creole Cookery Book (1885) | Boiled Beef |
To have it very tender it should pe boiled slowly, and the pot well skimmed; the meat should be well covered with water, so that the skim may be removed easily; when ... From The Creole Cookery Book, 1885, page 85. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Boiled Beef |
The flank is one of the best pieces for boiling. Select a five-pound piece;; remove membrane, shape, stuff, tie, and skewer. Cover with cloth; place in; cover with ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 104. | |
| Fifty-Two Sunday Dinners (1913) | Boiled Beef |
Have five pounds of beef, cut from the face of the rump. Wipe meat, sprinkle with salt, pepper, and dredge with flour. Brown richly in an iron skillet in some of its own ... From Fifty-Two Sunday Dinners, 1913, page 27. | |
| The Picayune Creole Cook Book (1901) | Boiled Beef Sauté With Onions |
Boutll4 Sauté auz Oignone 1 Clove of Garlic. 3 Sprigs of Parsley. Take three fine onions and parboil them in butter over a slow fire. When a rich, creamy brown, add ... From The Picayune Creole Cook Book, 1901, page 43. | |
| The White House Cook Book (1887) | Boiled Beef Tongue |
WASH a fresh tongue and just cover it with water in the pot; put in a pint of salt and a small red pepper; add more water as it evaporates, so as to keep the tongue ... From The White House Cook Book, 1887, page 144. | |
| The Virginia House-Wife (1824) | Boiled Breast of Mutton |
Separate the joints of the brisket, and saw off the sharp ends of the ribs, dredge it with flour, and boil it; serve it up covered with onions—see onion sauce. | From The Virginia House-Wife, 1824, page 76. | |
| La Cuisine Creole (1885) | Boiled Brisket of Beef, Stuffed |
A piece weighing about eight pounds requires five or six hours to boil. Before boiling the beef make a dressing of bread crumbs, pepper, butter, salt, sweet herbs, mace, ... From La Cuisine Creole, 1885, page 69. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Boiled Corned Beef |
Cut or five pounds of lean from a cold round of beef, and put into a pot that will hold plenty of water. The water should be hot. The care should be taken in skimming as ... From Mrs. Porter's New Southern Cookery Book, 1871, page 91. | |
| Manual for Army Cooks (1896) | Boiled Corned Beef |
The time required for cooking corned beef depends upon the quality of the meat and the size of the piece. It is done when the bones become loose in the meat. Wash the ... From Manual for Army Cooks, 1896, page 97. | |
| Fifty-Two Sunday Dinners (1913) | Boiled Corned Beef with Vegetables |
Select five or six pounds from the plate or the brisket; wash carefully in cold water, drain; place in kettle and cover with boiling water, let boil five minutes and —if ... From Fifty-Two Sunday Dinners, 1913, page 77. | |
| The White House Cook Book (1887) | Boiled Fillet of Veal |
CHOOSE a small, delicate fillet; prepare as for roasting, or stuff it with an oyster force meat; after having washed it thoroughly, cover it with water and let it boil ... From The White House Cook Book, 1887, page 147. | |
| The Appledore Cook Book (1872) | Boiled Flank of Beef |
is a part of the beef that many persons think almost useless; but by being properly prepared it make's an elegant dish. Wash the flank, and make a dressing as for ... From The Appledore Cook Book, 1872, page 40. | |
| Manual for Army Cooks (1896) | Boiled Fresh Beef |
Time, fifteen minutes to the pound, or longer, depending upon the shape and quality of the piece. Cleanse the meat. Put it into a pot of boiling water, rather more than ... From Manual for Army Cooks, 1896, page 85. | |
| Manual for Army Cooks (1896) | Boiled Fresh Beef Tongue |
Soak the tongue one hour in cold water; rinse in fresh cold water; put it into a pot of cold water enough to cover it; add two tablespoonfuls of salt and two bay leaves; ... From Manual for Army Cooks, 1896, page 95. | |
| The Appledore Cook Book (1872) | Boiled Fresh Tongue |
Wash and put into four quarts of boiling watan^with a largo handful of slowly six if large. When done, throw into cold water, and skin the same as the salt tongue. The ... From The Appledore Cook Book, 1872, page 40. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Boiled Ham |
A ham should be put into cold water enough to more than cover it, and boiled gently. A ham weighing fifteen pounds requires five hours’ boiling. When about half done, ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 66. | |
| Common Sense in the Household (1871) | Boiled Ham |
Soak in water over night. Next morning wash hard with a coarse cloth or stiff brush, and put on to boil with plenty of cold water. Allow a quarter of an hour to each ... From Common Sense in the Household, 1871, page 148. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Boiled Ham |
Wash the ham very clean, and put on with water to Simmer gently five hours, and set the kettle aside for one or two hours. \l'hen nearly cold, take out the ham and draw ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 134. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Boiled Ham |
If very salt, let it soak over night. Scrub well; trim off the hard black part, cover with cold water, and let it simmer slowly, allowing half an hour to the pound. Take ... From Mrs. Lincoln's Boston Cook Book, 1884, page 273. | |
| The White House Cook Book (1887) | Boiled Ham |
FIRST remove all dust and mold by wiping with a coarse cloth; soak it for an hour in cold water, then wash it thoroughly. Cut with a sharp knife the hardened surface ... From The White House Cook Book, 1887, page 171. | |
| The Boston Cooking-School Cook Book (1896) | Boiled Ham |
Soak several hours or over night in cold water to cover. Wash thoroughly, trim off hard skin near end of bone, put in a kettle, cover with cold water, heat to ... From The Boston Cooking-School Cook Book, 1896, page 293. | |
| Manual for Army Cooks (1896) | Boiled Ham |
Time, twenty to thirty minutes to the pound. From one to three pints of vinegar, depending on the weight of the ham. Soak an old ham over night in cold water; if very ... From Manual for Army Cooks, 1896, page 107. | |
| The Picayune Creole Cook Book (1901) | Boiled Ham |
Mince the ham very fine, and break the eggs, one by one, into a saucer, and add to the bowl in which you have minced the ham. Mix all together. Place a tablespoonful of ... From The Picayune Creole Cook Book, 1901, page 179. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Boiled Ham |
Select a medium-sized ham; soak over night in Clean and wipe; cover with cold water; bring to the boiling point, and then simmer until tender, allowing thirty minutes to ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 116. | |
| Larkin Housewives' Cook Book (1915) | Boiled Ham |
Soak ham several hours or over night in cold water to cover. Wash thoroughly, put into a kettle, cover with cold water, heat to boiling point and cook slowly until ... From Larkin Housewives' Cook Book, 1915, page 24. | |
| The Virginia House-Wife (1824) | Boiled Leg of Mutton |
Cut off the shank, wrap the flank nicely round and secure it with skewers, dredge it well with flour, and put it on the fire ina kettle of cold water with some salt and ... From The Virginia House-Wife, 1824, page 74. | |
| Housekeeping in Old Virginia (1879) | Boiled Leg of Mutton |
Dip a cloth in hot water, tie up the mutton and put in boiling water. Boil slowly for two hours, or longer, if not kept constantly boiling. — Mrs. R. From Housekeeping in Old Virginia, 1879, page 178. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Boiled Leg of Mutton |
the leg with a damp a cloth thickly with flour, and wrap the leg up in it. Put it into a kettle, cover with boiling water, and simmer gently fifteen minutes to every ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 127. | |
| The White House Cook Book (1887) | Boiled Leg of Mutton |
To PREPARE a leg of mutton for boiling, wash it clean, cut a small piece off the shank bone, and trim the knuckle. Put it into a pot with water enough to cover it, and ... From The White House Cook Book, 1887, page 157. | |
| The Boston Cooking-School Cook Book (1896) | Boiled Leg of Mutton |
Wipe meat, place in a kettle, and cover with boiling water. Bring quickly to boiling-point, boil five minutes, and skim. Set on back of range and simmer until meat is ... From The Boston Cooking-School Cook Book, 1896, page 269. | |
| Fifty-Two Sunday Dinners (1913) | Boiled Leg of Mutton |
Wipe meat; pound gently all over with a cleaver. Place in a kettle and cover with cold water, add one small carrot sliced, one turnip sliced, four slices onion, two ... From Fifty-Two Sunday Dinners, 1913, page 166. | |
| The New England Cook Book (1905) | Boiled Leg of Mutton.—Cut |
off the shank-bone, ^rim the knuckle, and wash the mutton; put it into a pot with and cover with boiling water. it to boil a few min-; skim the surface clean, draw your ... From The New England Cook Book, 1905, page 101. | |
| The White House Cook Book (1887) | Boiled Leg of Pork |
FOR boiling, choose a small, compact, well-filled leg, and rub it well with salt; let it remain in pickle for a week or ten days, turning and rubbing it every day. An ... From The White House Cook Book, 1887, page 166. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Boiled Leg Op Lamb |
Choose a ewe leg, as there is more fat on it; saw knuckle, trim flap and the thick skin on the back of it; soak it in warm water for three hours, then boil it gently ... From Mrs. Porter's New Southern Cookery Book, 1871, page 97. | |
| The Appledore Cook Book (1872) | Boiled Lieg of Mutton |
a leg weighing eight pounds, and put six. quarts of boiling water; throw this half a cup of In a few minutes a scum will rise, which must be skimmed off carefully. Boil ... From The Appledore Cook Book, 1872, page 41. | |
| Common Sense in the Household (1871) | Boiled Mutton |
a leg of mutton clean, and wipe dry. leave the knuckle and shank so long as to be unshapely. Put into a pot with hot water (salted) enough to cover it, and boil imtil ... From Common Sense in the Household, 1871, page 109. | |
| Manual for Army Cooks (1896) | Boiled Mutton |
Time, fifteen minutes to the pound, or longer, depending on the quality and shape of the piece. Cleanse the mutton. Put it into a pot of boiling water rather more than ... From Manual for Army Cooks, 1896, page 109. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Boiled Quarter of Lamb |
Take a plump hind leg, put into a kettle and cover with boiling water. Set over the fire and let come to a boil, pour in a pint of cold water and let simmer gently until ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 208. | |
| Manual for Army Cooks (1896) | Boiled Salt Beef |
The meat should be placed in a pot of cold water and made to boil quickly. As soon as the water boils the meat must be taken out and the water replaced with fresh cold ... From Manual for Army Cooks, 1896, page 97. | |
| The Appledore Cook Book (1872) | Boiled Salt Tongue |
Soak the.tongue over night; in the morning pt t on to boil in six quarts of cold water, and boil slowly six hours if the tongue is large; if not, five will answer. it ... From The Appledore Cook Book, 1872, page 40. | |
| Mrs. Hale's New Cook Book (1857) | Boiled Scarlet Beef.—Take a |
brisket or thin flank of beef, and rub it well all over with equal quantities of common and bay salt, and an ounce of saltpetre; let it remain for 4 or 5 days in an ... From Mrs. Hale's New Cook Book, 1857, page 122. | |
| The Virginia House-Wife (1824) | Boiled Shoulder of Mutton |
Put it in cold water with some salt, and boil it till tender; serve it up covered with onion sauce, From The Virginia House-Wife, 1824, page 77. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Boiled Shoulder of Mutton |
When the shoulder has hung till tender, bone it and rub the outside with salt. It is better to let it remain for a day or two in a deep dish, turning it over each day ... From Mrs. Porter's New Southern Cookery Book, 1871, page 93. | |
| The Appledore Cook Book (1872) | Boiled Shoulder of Mutton |
Cooked and served the same as the leg. Boiled Leg or Shoulder of Lamb, For a leg or shofflder weighing six pounds, allow an hour and twenly minutes, and for every pound ... From The Appledore Cook Book, 1872, page 42. | |
| The Boston Cooking-School Cook Book (1896) | Boiled Tongue |
A boiled corned tongue is cooked the same as Boiled Corned Beef. If very salt, it should be soaked in cold water several hours, or over night, before cooking. Take from ... From The Boston Cooking-School Cook Book, 1896, page 259. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Boiled Tongue |
Wash and clean the tongue, cover with boiling water; add one fourth cup each of carrot, turnip, and onion, a bouquet of sweet herbs, four cloves, and two peppercorns. ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 166. | |
| Fifty-Two Sunday Dinners (1913) | Boiled Tongue |
Wash and clean the tongue, cover with boiling water, to which add-one-third cup each carrots, turnips and onion cut in dice; two sprays each parsley and thyme, one-half ... From Fifty-Two Sunday Dinners, 1913, page 101. | |
| Aunt Babette's Cook Book (1889) | Boiled Tongue, |
Lay the fresh tongue in cold water for a couple of hours and then put it on to boil in enough water to barely covfer it, adding salt. Boil until tender. To ascertain ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 137. | |
| The Appledore Cook Book (1872) | Boiled Tripe |
Wash a tripe clean (it must be washed in several waters), and boil ten hours. it often, as it is apt to stick to the bottom. After it has boiled seven hours, throw a ... From The Appledore Cook Book, 1872, page 58. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Boiled Veal |
A fillet or shoulder of veal is very nice boiled; prepared the same as to roast. Boil three hours, and serve with celery or oyster sauce. From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 57. | |
| Camp Cookery (1910) | Boiled.—Wash the ham, and |
let it soak over night in cold water. In the morning, cover it well with fresh water, bring to a boil, and hang the kettle high the where it gently until dinner time. ... From Camp Cookery, 1910, page 113. | |
| The Dixie Cook-Book (1883) | BoiLep Cornep BEEF |
Soak over night if very salt, but if beef is young and properly corned this is not necessary; pour over it cold water enough to cover it well, after washing off the ... From The Dixie Cook-Book, 1883, page 199. | |
| Common Sense in the Household (1871) | Bologna Sausage |
2 lbs. lean beef. 2 " " " " " fat salt pork—not smoked. 1 lb. beef suet. 10 teaspoonfuls powdered sage. 4 lbs. marjoram, parsley, savory, and thyme—mixed. 2 teaspoonfuls ... From Common Sense in the Household, 1871, page 142. | |
| Housekeeping in Old Virginia (1879) | Bologna Sausage |
Take ten pounds of beef, and four pounds pork, two-thirds le<an and one-third fat; chop very fine and mix well together. Season with six ounces fine salt, one ounce ... From Housekeeping in Old Virginia, 1879, page 160. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Bologna Sausage |
6 pounds of lean beef 3 pounds of lean pork i pound of salt pork i pound of beef's suet 3 ounces of salt i ounce of white pepper i teaspoonful of cayenne i teaspoonful ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 168. | |
| The White House Cook Book (1887) | Bologna Sausage. |
Two POUNDS of lean pork, two pounds of lean veal, two pounds of fresh lean beef, two pounds of fat salt pork, one pound of beef suet, ten tablespoonf uls of powdered ... From The White House Cook Book, 1887, page 172. | |
| Directions for Cookery, in Its Various Branches (1837) | Bologna Sausages |
ten pounds of beef, and four pounds of pork; twothirds of the meat should be lean, and only one third fat. it very fine, and mix it well together. Then season it six of ... From Directions for Cookery, in Its Various Branches, 1837, page 132. | |
| The White House Cook Book (1887) | Boned Leg of Mutton Roasted |
TAKE the bone out of a small leg of mutton, without spoiling the skin if possible, then cut off most of the fat. Fill the hole whence the bone was taken with a stuffing ... From The White House Cook Book, 1887, page 156. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Bonen Ham |
Having soaked a well-cured ham in tepid water over night, boil it till perfectly tender, putting it on in warm water; take up in a wooden tray, let cool, remove bone ... From Buckeye Cookery and Practical Housekeeping, 1877, page 177. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Bonep Ham |
Pour boiling water over it and let stand until cool enough to wash, scrape clean (some have a coarse hair-brush on purpose for cleaning hams), put in a thoroughly ... From Buckeye Cookery and Practical Housekeeping, 1877, page 177. | |
| The Dixie Cook-Book (1883) | Bonep Ham |
Having soaked a well-cured ham in tepid water over night, boil it till perfectly tender, putting it on in warm water; take up in a wooden tray, let cool, remove bone ... From The Dixie Cook-Book, 1883, page 205. | |
| The Dixie Cook-Book (1883) | Boren Ham |
Pour boiling water over it and let stand until cool enough to wash, scrape clean (some have a coarse hair-brush on purpose for cleaning hams), put in a thoroughly ... From The Dixie Cook-Book, 1883, page 205. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Bormep BEEF TonaueE |
Wash clean, put in the pot with water to cover it, a pint of salt, and a small pod of red pepper; if the water boils away, add more so as to keep the tongue nearly ... From Buckeye Cookery and Practical Housekeeping, 1877, page 170. | |
| The Dixie Cook-Book (1883) | BorteD BEEF ToNnGuvuE |
Wash clean, put in the pot with water to cover it, a pint of salt, and a small pod of red pepper; if the water boils away, add more so as to keep the tongue nearly ... From The Dixie Cook-Book, 1883, page 200. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Boston Brown Hash |
any remains of steaks, roasts or stews very Grease deep pie-dishes. layer of mashed potatoes ones, over, will answer) in the then a of a of stale bread; sprinkle with; ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 112. | |
| The White House Cook Book (1887) | Boston Pork and Beans |
PICK over carefully a quart of small, white beans; let them soak over night in cold water; in the morning wash and drain in another water. Put on to boil in plenty of ... From The White House Cook Book, 1887, page 169. | |
| Foods That Will Win the War and How to Cook Them (1918) | Boston Roast |
1 cup beans (kidney) About 1 cup breadcrumbs Soak and cook beans. Mix all ingredients into loaf. Baste with fat and water. Serve with tomato sauce. From Foods That Will Win the War and How to Cook Them, 1918, page 58. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Bouilli Beef |
Put a part of a brisket of beef, weighing six pounds, into a saucepan, and cold water enough to cover it. Let it boil until the scum rises, and skim it nicely; add two ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 51. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Bouilli Tongue |
Take a fresh beef tongue, and boil it two hours. Lay it into cold water about five minutes, skin it, and let it remain until the next day; then dress it the same as ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 53. | |
| The Appledore Cook Book (1872) | BouiUi Beef |
Take six pounds of lean beef and nib into it two spoonfuls of salt, one half of pepper, one cup of flour; then lay in a small kettle, which you can -cover tight. Cut ... From The Appledore Cook Book, 1872, page 136. | |
| The Boston Cooking-School Cook Book (1896) | Braiaied Sweetbreads Eugenie |
Parboil a sweetbread in Sherry wine twelve minutes. Drain, cool, cut in four pieces, and lard. Cook in fryingpan same as Sweetbreads k la Napoli. Peel mushroom caps, ... From The Boston Cooking-School Cook Book, 1896, page 288. | |
| Housekeeping in Old Virginia (1879) | Brain Croquettes |
Wash the brains of three heads very thoroughly, until they are free from membraneous matter and perfectly white. Then scramble with three eggs. When cold, roll into ... From Housekeeping in Old Virginia, 1879, page 159. | |
| The White House Cook Book (1887) | Brain Cutlets |
WELL wash the brains and soak them in cold water until white. Parboil them until tender in a small -saucepan for about a quarter of an hour; then thoroughly drain them ... From The White House Cook Book, 1887, page 153. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Braised Beef |
Take six or eight pounds of the round or the face of the rump, and lard with quarter of a pound of salt pork. Put six slices of pork in the bottom of the braising pan, ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 141. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Braised Beef |
Four to six pounds of beef from the lower part of the round or face of the rump. Trim, and rub well with sud, pepper, and flour. Cut two small onions into dice, and fry ... From Mrs. Lincoln's Boston Cook Book, 1884, page 250. | |
| The Boston Cooking-School Cook Book (1896) | Braised Beef |
3)^ to 4)^ Beef, sirloin or rib, rare, weight 5 lbs *' " " " " 10 ".... 1 30 " " '* well done, weight 5 lbs... 1 20 n ii n u " 10 "... 1 60 Beef, rump, rare, weight 10 ... From The Boston Cooking-School Cook Book, 1896, page 58. | |
| The Boston Cooking-School Cook Book (1896) | Braised Beef |
3 lbs. beef from lower Carrot "^ part of round pr face Turnip I ^ cup each, cut of rump Onion j in dice 2 thin slices fat salt pork Celery J 3^ teaspoon peppercorns Salt ... From The Boston Cooking-School Cook Book, 1896, page 256. | |
| Fifty-Two Sunday Dinners (1913) | Braised Beef |
Select five pounds of beef from the round or rump. Sprinkle with salt, pepper and dredge with flour. Brown richly in a hot frying-pan in some of its own fat; or with fat ... From Fifty-Two Sunday Dinners, 1913, page 143. | |
| Fifty-Two Sunday Dinners (1913) | Braised Beef Tongue |
Order a fresh tongue. Wash and put tongue in a kettle, cover with boiling water; cook slowly two to three hours. Remove tongue from water, peel off skin, and trim off ... From Fifty-Two Sunday Dinners, 1913, page 33. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Braised Breast of Lamb |
With a sharp knife, remove the bones from a of; then season it well with salt and pepper, and roll up and tie firmly with twine. Put two table-spoonfuls of butter in the ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 143. | |
| Aunt Sammy's Radio Recipes (1927) | Braised Breast of Lamb with Spinach Stuffing |
Simmer a breast of lamb until tender in enough salted water to Remove from the broth, slip the bones out at once, and to Meanwhile prepare the spinach stuffing. Spread ... From Aunt Sammy's Radio Recipes, 1927, page 39. | |
| Fifty-Two Sunday Dinners (1913) | Braised Calf’s Liver |
Wipe liver and skewer into shape, if necessary. Draw small lardoons through the liver, in parallel rows, leaving each lardoon extend one-half inch above surface. Place ... From Fifty-Two Sunday Dinners, 1913, page 75. | |
| The White House Cook Book (1887) | Braised Leg of Mutton |
THIS recipe can be varied either by preparing the leg with a stuffing, placed in the cavity after having the bone removed, or cooking it without. Having lined the bottom ... From The White House Cook Book, 1887, page 157. | |
| The Boston Cooking-School Cook Book (1896) | Braised Leg of Mutton |
Order a leg of mutton boned. Wipe, stuff, sew, and place in deep pan. Cook five minutes in one-fourth cup butter, a slice each of onion, carrot, and turnip cut in dice, ... From The Boston Cooking-School Cook Book, 1896, page 270. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Braised Liver |
calf's liver bay leaf turnip sprigs of parsley ^ pound of larding-pork pint of stock or water of mushtablespoonful of Worcesroom catsup tershire sauce Wash the liver, ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 149. | |
| The Boston Cooking-School Cook Book (1896) | Braised Liver |
Skewer, tie in shape, and lard upper side of calf's liver. Place in deep pan, with trimmings from lardoons; surround with one-fourth cup each, carrot, onion, and celery, ... From The Boston Cooking-School Cook Book, 1896, page 260. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Braised Shoulder of Lamb |
Bone a shoulder of lamb, leave the knuckle and fill the cavity with a rich bread stuffing; tie it neatly in shape and wrap in a buttered paper. Lay in a deep pan with ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 210. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Braised Tongue |
Wash a fresh beef tongue, and, with a trussing needle, mn a strong twine through the roots and end of it, drawing tightly to the end meet the roots; then tie firmly. ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 169. | |
| The Boston Cooking-School Cook Book (1896) | Braised Tongue |
A fresh tongue is necessary for braising. Put tongue in kettle, cover with boiling water, and cook slowly two hours. Take tongue from water and remove skin and roots. ... From The Boston Cooking-School Cook Book, 1896, page 259. | |
| La Cuisine Creole (1885) | Braised Tongue with Aspic Jelly |
Boil the tongue until tender, then place it in a stewpan with two onions, a head of celery, four cloves, and salt and pepper; cover it with the liquor it was boiled in; ... From La Cuisine Creole, 1885, page 43. | |
| The White House Cook Book (1887) | Braised Veal |
TAKE a piece of the shoulder weighing about five pounds. Have the bone removed and tie up the meat to make it firm. Put a piece of butter the size of half an egg, ... From The White House Cook Book, 1887, page 152. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Breaded Chops |
Broil French chops ten minutes, turning them very often. Take them from the broiler, baste with melted butter, season and pepper; let them ten Then dip them in egg, roll ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 129. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Breaded Chops |
Cut a loin of lamb into chops threequarters of an inch thick. Dip each one in beaten egg and lay on a meat board. Mix a teacup of grated bread crumbs with a saltspoon of ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 222. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Breaded Lamb |
or Mutton Chops Prepare loin or French chops as for broiling. crumbs, egg and crumb, and fry in deep fat. brown paper and serve. Stuffed Lamb or Mutton Chop, with ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 113. | |
| The International Cook Book (1906) | Breaded Lamb Chops, Pittsburg |
Okras, Saute Creole Vanilla Souffle's (758) 1530. BREADED LAMB CHOPS, PITTSBURG Neatly flatten six tender lamb chops. Season them all around with three saltspoons salt ... From The International Cook Book, 1906, page 469. | |
| The International Cook Book (1906) | Breaded Lamb Chops, Signora |
Orange Punch (1225) Roast Plovers (997) Lettuce Salad (148) Iced Pudding, Romanoff (1438) 2458. CONSOMME", AFRICAINE Prepare a consomme* (No. 52), strain into another ... From The International Cook Book, 1906, page 761. | |
| The Boston Cooking-School Cook Book (1896) | Breaded Mutton Chops |
Wipe and trim chops, sprinkle with salt and pepper, dip in crumbs, egg, and crumbs, fry in deep fat from five to eight minutes, and drain. Serve with Tomato Sauce, or ... From The Boston Cooking-School Cook Book, 1896, page 268. | |
| Fifty-Two Sunday Dinners (1913) | Breaded Mutton Chops |
Wipe and trim chops, sprinkle with salt, pepper, and dredge with flour. Dip in egg diluted with cold water or milk (allowing two tablespoons to each egg), then in fine ... From Fifty-Two Sunday Dinners, 1913, page 64. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Breaded Sweetbreads |
After being boiled, split them, and pepper; then dip in beaten egg and cracker crumbs. Fry a light brown in hot lard. Serve with tomato sauce. From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 208. | |
| The Boston Cooking-School Cook Book (1896) | Breaded Tongue with Tomato Sauce |
Cut cold boiled corned tongue in slices one-third inch thick. Sprinkle with salt and pepper, dip in egg and crumbs, and saute in butter. Serve with Tomato Sauce I. From The Boston Cooking-School Cook Book, 1896, page 649. | |
| Recipes for Sea Food (c. 1910s) | Break the meat of a |
pieces and fry in olive oil, adding a tablespoonful each of chopped onion, carrot, and Add a bay leaf, a pinch of thyme, and two tablespoonfuls of Sherry. Cook for ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 156. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Breakfast Sausage |
To those who are fond of a good breakfast sausage, and do not care to use that prepared by the butchers, I give the following recipe which is simple and as easily made ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 170. | |
| Manual for Army Cooks (1896) | Breakfast Sausage |
2 pounds lean pork. 1 teaspoonful powdered 1 salt spoonful black pep. sage leaves. per. Chop meat very fine, add to it the salt, pepper, and sage, mix all thoroughly and ... From Manual for Army Cooks, 1896, page 106. | |
| Common Sense in the Household (1871) | Breakfast Stew of Beef. ^ |
Cut up two pounds of beef—not too lean—into an inch long; put them into a saucepan with just enough water to cover them, and stew gently for two hours. Set away until ... From Common Sense in the Household, 1871, page 103. | |
| The Boston Cooking-School Cook Book (1896) | Breast of Lamb |
Wipe a breast of lamb, put in kettle with bouquet of sweet herbs, a small onion stuck with six cloves, one-balf tablespoon salt, one-half teaspoon peppercorns, and ... From The Boston Cooking-School Cook Book, 1896, page 279. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Breast of Lamb Broiled |
Trim a breast of lamb and put it in a saucepan, cover with stock, add a bunch of sweet herbs, a slice of onion, a piece of mace and two or three cloves; set over the ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 220. | |
| Fifty-Two Sunday Dinners (1913) | Breast of Lamb Stuffed and Roasted |
Peel off the outer skin from a breast of lamb, remove bones, stuff, (see Page 36), shape in a compact roll and sew. Spread with salt pork fat, sprinkle with salt, pepper ... From Fifty-Two Sunday Dinners, 1913, page 39. | |
| The Southern Cookbook (1912) | Breast of Mutton |
The superfluous fat being cut off, roast, and serve with stewed cucumbers: or, to eat cold, covered chopped parsley: or half boiled, and then grilled before the fire, ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 172. | |
| The Virginia House-Wife (1824) | Breast of Mutton in Ragout |
Prepare the breast as for bfoiling, brown it nicely in the oven have a rich gravy well spaseted and thickened with brown flour, stew the mutton in it till sufficiently ... From The Virginia House-Wife, 1824, page 76. | |
| Aunt Babette's Cook Book (1889) | Breast of Mutton Stewed' with Carrots |
Salt the mutton on both sides, adding a little ground ginger; put on to boil in cold water in a porcelain-lined kettle and cover up tightly and stew slowly. In the ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 93. | |
| The White House Cook Book (1887) | Breast of Veal |
THIS piece is quite similar to a fore-quarter of lamb after the shoulder has been taken off. A breast of veal consists of two parts, the rib-bones and the gristly ... From The White House Cook Book, 1887, page 25. | |
| Aunt Babette's Cook Book (1889) | Breast of Veal Roasted |
This may be roasted in same manner as above. To be nice should jbe stuffed with bread crumbs, seasoned with salt, pepper and a little onion chopped very fine and mixed ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 98. | |
| Fifty-Two Sunday Dinners (1913) | Breast of Veal Roasted |
Six pounds of veal cut from the breast. Wipe, and skewer meat into shape, sprinkle with salt, pepper, dredge with flour and cover top with thin slices of fat salt pork. ... From Fifty-Two Sunday Dinners, 1913, page 49. | |
| The Italian Cook Book (1919) | Breast of Veal Stewed |
(Stufatino di petto di vitella) Break a piece of breast of veal leaving all its bones. Make a hash with garlic, parsley, celery and carrot; add oil, pepper and salt and ... From The Italian Cook Book: The Art of Eating Well, 1919, page 66. | |
| Mrs. Hale's New Cook Book (1857) | Breast, Brisket End |
To Choose Veal.—Veal should be fat, finely grained, white, firm, and not overgrown: for when very large it is apt to be coarse and tough. It is more difficult to keep ... From Mrs. Hale's New Cook Book, 1857, page 131. | |
| Housekeeping in Old Virginia (1879) | Brine for Beef |
9 quarts salt. 18 gallons water. \ pound saltpetre. Boil and skim well. Let the beef get thoroughly cold, and let as much as possible of the blood be drained out before ... From Housekeeping in Old Virginia, 1879, page 162. | |
| Aunt Babette's Cook Book (1889) | Brisket of Beef |
No. 1. Take about five pounds of fat, young beef (you may make soup stock of it first), then take out the bones, salt it well and lay in the bottom of a porcelain-lined ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 92. | |
| The Virginia House-Wife (1824) | Brisket of Beef Baked |
Bone a brisket of beef, and make holes in it with a sharp knife about an inch apart, fill them alternately with fat bacon, parsley, and oysters, all chopped small and ... From The Virginia House-Wife, 1824, page 55. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Brisket of Beef Stuffed |
A piece weighing eight pounds requires about five or six hours to-boil. Make a dressing of bread crumbs, pepper, salt, sweet herbs, a little mace, and one onion chopped ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 53. | |
| The International Cook Book (1906) | Brochette of Lamb, Tomato Sauce |
1 1 10. SCRAMBLED EGGS, REFORME Carefully crack eight fresh eggs in a bowl, add half gill milk, season with half teaspoon salt and two saltspoons pepper and sharply beat ... From The International Cook Book, 1906, page 339. | |
| The International Cook Book (1906) | Brochette of Mutton Kidneys |
FRIDAY, FIRST WEEK OF OCTOBER 795 2599. OMELETTE WITH OYSTERS salt, two saltspoons pepper, and sharply beat up with fork for two minutes. Place eighteen freshly opened ... From The International Cook Book, 1906, page 812. | |
| The International Cook Book (1906) | Brochette of Mutton, Devilled |
Potatoes, Saratoga (156) 2907. FRIED EGGS, SCHWITZ Place two tablespoons melted butter in a large frying pan with three tablespoons bread crumbs and toss on fire until a ... From The International Cook Book, 1906, page 900. | |
| The International Cook Book (1906) | Broiled Bacon, Diable Baked Potatoes |
Puff Cakes (313) 679. SHIRRED EGGS, KANDY Finely slice two medium-sized white onions. Have six shirred-egg dishes with a level teaspoon butter in each and thoroughly ... From The International Cook Book, 1906, page 209. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Broiled Chops |
Chops are broiled exactly the same as beefsteak, trimming off most of the fat before broiling. Serve plain with butter, pepper and salt, or with tomato sauce. French ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 129. | |
| The Boston Cooking-School Cook Book (1896) | Broiled Fillets of Beef |
Slices cut from the tenderloin are called sliced fillets of beef. "Wipe sliced fillets, place in greased broiler, and broil four or five minutes over a clear fire. These ... From The Boston Cooking-School Cook Book, 1896, page 248. | |
| Directions for Cookery, in Its Various Branches (1837) | Broiled Ham |
Cut the ham into very thin slices, (the thmner the better.) Soak them in hot water at least half an hour, (a whole hour is better,) to draw out some of the salt; ... From Directions for Cookery, in Its Various Branches, 1837, page 125. | |
| The Good Housekeeper (1841) | Broiled Ham |
Cut ham into very thin slices and broil on a gridiron. If the ham is too salt, soak the slices before broiling in hot water; if you are obliged to do this, dry them well ... From The Good Housekeeper, 1841, page 48. | |
| The Appledore Cook Book (1872) | Broiled Ham |
Cut the ham in thin slices; cut«off the rind, and broil over clear coals ten minutes. Butter or tiot, as you please. When the ham is very salt or hard, slice, and let ... From The Appledore Cook Book, 1872, page 57. | |
| Housekeeping in Old Virginia (1879) | Broiled Ham |
To have this dish in a perfection, ham must first be soaked, then boiled nearly done, and set aside to take slices from, as wanted. Cut rather thin, lay on a gridiron ... From Housekeeping in Old Virginia, 1879, page 137. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Broiled Ham |
Have your ham cut into slices about a half-inch thick, trim off the rind and rusty edge. Place on a broiler, and broil over or before a clear fire for eight minutes, ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 162. | |
| The White House Cook Book (1887) | Broiled Ham |
CUT your ham into thin slices, which should be a little less than one quarter of an inch thick. Trim very closely the skin from the upper side of each slice, and also ... From The White House Cook Book, 1887, page 172. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Broiled Honeycomb Tripe |
Wash tripe and cut in pieces for serving. and sprinkle with salt and pepper, and broil over a clear Serve with maitre d'hotel butter. From Lowney's Cook Book, Illustrated in Colors, 1907, page 169. | |
| Housekeeping in Old Virginia (1879) | Broiled Kidneys |
Plunge some kidneys in boiling water; open them down the centre, but do not separate them; peel and pass a skewer across them to keep them open; pepper, salt, and dip ... From Housekeeping in Old Virginia, 1879, page 156. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Broiled Kidneys |
wash, wipe and split sheep’s or lambs’ Run a small skewer through each, to keep it open. pepper, dip in melted and in and cook six minutes over a bright fire. Serve on a ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 361. | |
| Rumford Complete Cook Book (1908) | Broiled Lamb |
of roast or 2 tablespoons olive oil. boiled lamb. 1 tablespoon lemon juice. Cut the of meat about half an inch from a part of the joint that is not too well cooked. Mix ... From Rumford Complete Cook Book, 1908, page 42. | |
| The International Cook Book (1906) | Broiled Lamb Chops with Bacon |
Neatly wipe and cut six medium, sound winter pears in halves, lengthwise; carefully cut away the cores with a knife. Place them on a tin with half gill cold water and ... From The International Cook Book, 1906, page 81. | |
| The International Cook Book (1906) | Broiled Lamb Fries, Tartare Sauce |
Delmonico Potatoes (718) 2298. SCRAMBLED EGGS WITH SOFT-SHELL CRABS Carefully crack eight fresh eggs in a bowl, add half gill cream, half teaspoon salt and two ... From The International Cook Book, 1906, page 707. | |
| The Boston Cooking-School Cook Book (1896) | Broiled Liver |
Cover with boiling water slices of liver cut one-half inch thick, let stand five minutes to draw out the blood; drain, wipe, and remove the thin outside skin and veins. ... From The Boston Cooking-School Cook Book, 1896, page 259. | |
| The Boston Cooking-School Cook Book (1896) | Broiled Meat Cakes |
Chop finely lean raw beef, season with salt and pepper, shape in small flat cakes, and broil in a greased broiler or frying-pan. Spread with butter, or serve with Maitre ... From The Boston Cooking-School Cook Book, 1896, page 250. | |
| Housekeeping in Old Virginia (1879) | Broiled Mutton |
After a leg of mutton has been washed and wiped dry, place in a cloth that has been dipped in boiling water. Roll it up, pin and tie securely; put in a pot of boiling ... From Housekeeping in Old Virginia, 1879, page 178. | |
| Housekeeping in Old Virginia (1879) | Broiled Mutton Chops |
Beat the mutton chops till tender; then trim, making them of uniform size and shape; pour on them boiling water. Let them remain in it a minute, dry them and rub with ... From Housekeeping in Old Virginia, 1879, page 181. | |
| The White House Cook Book (1887) | Broiled Mutton Chops |
LOIN of mutton, pepper and salt, a small piece of butter. Cut the chops from a tenderloin of mutton, remove a portion of the fat, and trim them into a nice shape; ... From The White House Cook Book, 1887, page 159. | |
| The Italian Cook Book (1919) | Broiled Mutton Kidney |
(Rognone di montone alia graticola) After washing the kidneys, remove the filmy skin that covers them and cut them in the middle without, however, detaching campletely ... From The Italian Cook Book: The Art of Eating Well, 1919, page 112. | |
| The International Cook Book (1906) | Broiled Mutton Kidneys on Toast |
1665. EGGS COCOTTE, WITH ANCHOVIES Cut twelve anchovies in oil in very small pieces, then place in a small saucepan with one and a half gills demi-glace (No. 122), one ... From The International Cook Book, 1906, page 507. | |
| The Appledore Cook Book (1872) | Broiled Sausages |
Scald as for fried, and broil as you would any other kind of meat. Sausages that are kept a long time become dry and hard; they are very much improved by covering them ... From The Appledore Cook Book, 1872, page 55. | |
| The International Cook Book (1906) | Broiled Snipe with Bacon |
Rice-Orange Pudding (1120) 2684. POTAGE, CATHERINE Place in a saucepan a pound of fresh fish bones, one sliced carrot, one sliced onion, two branches celery, two ... From The International Cook Book, 1906, page 841. | |
| Housekeeping in Old Virginia (1879) | Broiled Steak |
A porter-liouse steak is considered, by some persons, best, others prefer the tenderloin. Beat either tender, and place on a gridiron over coals, frequently turning. ... From Housekeeping in Old Virginia, 1879, page 151. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Broiled Steak |
Wipe, trim off the superfluous fat, and remove the bone. Save the flank end for broiled meat cakes. Grease the gridiron with some of the fat. Broil over a clear fire, ... From Mrs. Lincoln's Boston Cook Book, 1884, page 249. | |
| The Boston Cooking-School Cook Book (1896) | Broiled Sweetbread |
Parboil a sweetbread, split cross-wise, sprinkle with salt and pepper, and broil five minutes. Serve with Lemon SWEETBREADS 233 Creamed S"weetbread Parboil a sweetbread, ... From The Boston Cooking-School Cook Book, 1896, page 286. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Broiled Sweetbreads |
Split the sweetbread after being boiled. Season with salt and pepper, rub thickly with butter and From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 208. | |
| Rumford Complete Cook Book (1908) | Broiled Sweetbreads |
1 pair sweetbreads. Juice of half a lemon. Salt and cayenne. Put the sweetbreads in cold water and let them stand an hour; then drain and place in a saucepan containing ... From Rumford Complete Cook Book, 1908, page 76. | |
| The Boston Cooking-School Cook Book (1896) | Broiled Tripe |
Fresh honeycomb tripe is best for broiling. Wipe tripe as dry as possible, dip in fine cracker dust and olive oil or melted butter, draining off all fat that is ... From The Boston Cooking-School Cook Book, 1896, page 261. | |
| The White House Cook Book (1887) | Broiled Veal Cutlets. |
Two or three pounds of veal cutlets, egg and bread crumbs, two tablespoonfuls of minced savory herbs, salt and pepper to taste, a little grated nutmeg. Cut the cutlets ... From The White House Cook Book, 1887, page 149. | |
| Manual for Army Cooks (1896) | Broiling Steaks or Chops |
Build a good log fire, and let it burn down to a bed of coals, so that there will be no smoke. Cut your steak or chops almost one inch thick and season with pepper and ... From Manual for Army Cooks, 1896, page 265. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Bromep Ham |
Cut the slices thin, trim carefully, freshen by covering with water and heating gradually nearly to the boiling point; test by the taste, and if still too salt, change ... From Buckeye Cookery and Practical Housekeeping, 1877, page 178. | |
| The Dixie Cook-Book (1883) | Bromep Ham |
Cut the ham in slices of medium thickness, place on a hot gridiron, and broil until the fat readily flows out and the meat is slightly browned, take from the gridiron ... From The Dixie Cook-Book, 1883, page 206. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Bromep Liver |
Cut beef"s or calf’s liver in thin slices, wash, and soak in salt and water for half an hour; wash it again, season with pepper and salt, and broil, basting with butter, ... From Buckeye Cookery and Practical Housekeeping, 1877, page 173. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Browep Ham |
Cut the ham in slices of medium thickness, place on a hot gridiron, and broil until the fat readily flows out and the meat is slightly browned, take from the gridiron ... From Buckeye Cookery and Practical Housekeeping, 1877, page 177. | |
| Rumford Complete Cook Book (1908) | Brown Stew of Lamb |
2 pounds of lamb. 2 tablespoons drippings. 2 carrots. \y2 pints water or stock. head or a celery seed. Cut the meat into pieces convenient for serving. the scrape the ... From Rumford Complete Cook Book, 1908, page 43. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Bscaloped Tongue |
Chop some cold tongue—not too fine, and have for each pint one table-spoonful of onion one of chopped parsley, one heaping of one teaspoonful of capers, one cupful of ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 170. | |
| Chinese-Japanese Cook Book (1914) | Cabbage and Pork |
One good-sized hard cabbage; one cupful of syou sauce; one tablespoonful of sugar; one pound of salt pork; one onion; salt and pepper. First boil the salt pork for one ... From Chinese-Japanese Cook Book, 1914, page 104. | |
| The Picayune Creole Cook Book (1901) | Cabbage Stewed With Sausage |
Saucissons aux Chour 2 Dozen Fine Sausage. (Chaurice Preferred.) 1 Head of Cabbage. 1 Tablespoonful of Lard. Salt to Taste. 1 Inch of Red Pepper Pod. 1 Pound Fresh Pork. ... From The Picayune Creole Cook Book, 1901, page 213. | |
| Foods That Will Win the War and How to Cook Them (1918) | Cake Croquettes |
1 pint stale cake crumbs Soak 1 hour; heat and add 2 yolks of eggs 2 teaspoons vanilla Chill, shape, roll in eggs and crumbs and brown in frying pan. Serve with hard sauce. From Foods That Will Win the War and How to Cook Them, 1918, page 111. | |
| Aunt Babette's Cook Book (1889) | Calf's Liver |
Have your butcher slice the liver smoothly and lay it in salt water at least one hour before using. Then spread it on a board and sprinkle it with salt and pepper. Heat ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 97. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Calf's Liver |
Cut three onions in pieces; in four buttery cover with one cup white stock; add one half teaspoon salt, one teaspoon chopped parsley, one lemon juice. Cook one half ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 166. | |
| Bohemian-American Cook Book (1915) | Calf's Liver |
z telecích jater. Wash half a pound of calf's liver, grate and press a or four of beef marrow, press through a sieve and cream it, then add three yolks, one ten of bread ... From Bohemian-American Cook Book, 1915, page 217. | |
| The White House Cook Book (1887) | Calf's Liver and Bacon |
SLICE the liver a quarter of an inch thick; pour hot water over it and let it remain for a few minutes to clear it from blood; then dry it in a cloth. Take a pound of ... From The White House Cook Book, 1887, page 154. | |
| Bohemian-American Cook Book (1915) | Calf's Liver and Bacon |
játra se spelt em. Fry six or eight slices of bacon. When done, arrange on a warm plate and keep in a warm place. Fry sliced liver in the bacon fat, having dusted flour ... From Bohemian-American Cook Book, 1915, page 79. | |
| Housekeeping in Old Virginia (1879) | Calf's Liver Broiled |
Cut the liver in thin slices, wash it and let it stand in salt and water half an hour to draw out the blood. Parboil in 166 TO FEY calf's LIVEE — SIMPLE WAY OF COOKING ... From Housekeeping in Old Virginia, 1879, page 173. | |
| Housekeeping in Old Virginia (1879) | Calf's Liver Eried |
A calf's liver, as white as can be procured, flour, one bunch savory herbs, including parsley, j nice of a lemon; pepper and salt to taste, a little water. Cut the liver ... From Housekeeping in Old Virginia, 1879, page 174. | |
| Simple Italian Cookery (1912) | Calf's Liver Fried |
Remove the skin, and cut into slices large but thin, roll in flour, dip in egg, and fry in boiling lard, allowing them to remain in the frying-pan only a couple of ... From Simple Italian Cookery, 1912, page 61. | |
| Aunt Babette's Cook Book (1889) | Calf's Liver Smothered in Onions |
Soak the liver in salt water for an hour. Take off the thin outer skin and wipe dry. Heat some goose fat in a stew pan with a close-fitting lid. Cut up an onion in it ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 99. | |
| Bohemian-American Cook Book (1915) | Calf's Liver with Cream |
játra s kyselou omákou. Wash the liver, trim off the skin and interlard with of in add leek, and roots, a bay and a pinch of thyme.- Add the liver to this and bake in ... From Bohemian-American Cook Book, 1915, page 79. | |
| The International Cook Book (1906) | Calf's Liver, Minute French Fried Potatoes |
Puff Cakes (313) 809. EGGS, WASHINGTON Boil twelve fresh eggs for eight minutes. Remove, plunge in cold water for a minute, lift up and shell them; cut a piece off the ... From The International Cook Book, 1906, page 250. | |
| The Boston Cooking-School Cook Book (1896) | Calf's Liver, Stuffed and Larded |
Make a deep cut nearly the entire length of liver, beginning at thick end, thus making a pouch for stuffing. Fill pouch. Skewer liver and lard upper side. Put liver in ... From The Boston Cooking-School Cook Book, 1896, page 260. | |
| Mrs. Owen's Illinois Cook Book (1871) | Calf's or Beef's Liver |
Cut the slices half an inch thick; put in a pan and pour over them it becomes white; pour off the water; salt, pepper, and flour each slice, and fry in hot lard; turn ... From Mrs. Owen's Illinois Cook Book, 1871, page 96. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Calfs Liver, Braised |
and a calf’s Lard one of it. Cover the bottom of the braising pan with slices of salt pork, using about a quarter of a pound. Cut an onion and half a carrot in small pieces, and the From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 380. | |
| The Picayune Creole Cook Book (1901) | Calf’s Liver. A Slice of Pork Fat |
1 Onion. 2 Sprigs of Thyme. Take calf's liver and pork fat, in the proportions of two-thirds liver and one-third fat. Grind both together very, very fine. Then mince an ... From The Picayune Creole Cook Book, 1901, page 160. | |
| The Picayune Creole Cook Book (1901) | Calves’ Liver Fried |
Fote de Veau Suuté a la Lyonnaise 1 Pound of Liver. 2 Onions. 1 Tabl-spoonful of Lard or Butter. Slice the liver very fine into pieces of about three inches in length ... From The Picayune Creole Cook Book, 1901, page 102. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Cannelon of Beef |
One thin slice of the upper j)art of the round of beef. Cut off all the so trim as to the a regular Put the trimmings in the chopping tray, with a quarter of a pound of ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 165. | |
| The Boston Cooking-School Cook Book (1896) | Cannelon of Beef |
2 lbs. lean beef, cut from round j^ teaspoon onion juice Grated rind 3^ lemon 2 tablespoons melted butter 1 tablespoon finely chopped Few gratings nutmeg parsley 1 ... From The Boston Cooking-School Cook Book, 1896, page 253. | |
| Rumford Complete Cook Book (1908) | Cannelon of Beef |
2 pounds round steak. 2 tablespoons chopped pars2 tablespoons bread lev. 1 small chopped onion. Grated rind of half a 2 tablespoons melted butter. 1 egg. Chop the meat ... From Rumford Complete Cook Book, 1908, page 45. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Cannelon of Beef, No |
Two pounds of beef, the of of one of barely one-fourth of a teaspoonful of pepper, a quarter of a nutmeg, two table-spoonfuls of melted butter, one raw egg and half a ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 166. | |
| Buckeye Cookery and Practical Housekeeping (1877) | CarickeN oR BEEF CroQUETTES |
Take cold chicken, or roast or boiled beef or veal, mince very: fine, moisten with the cold gravy if at hand, or moisten well, and add one egg, season with pepper, salt ... From Buckeye Cookery and Practical Housekeeping, 1877, page 245. | |
| Foods That Will Win the War and How to Cook Them (1918) | Casserole of Kidney Beans, Salt Pork and Spinach |
One cup of kidney beans, soak over night; drain. Cover with fresh Add 2 teaspoons of salt, cook in small amount of water until tender. Force through colander. Measure 14 ... From Foods That Will Win the War and How to Cook Them, 1918, page 118. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Casserole of Mock Sweetbreads with Potato Border |
One pound of uncooked lean veal cut into half-inch cubes, and cooked with one slice of onion in boiling salted water till tender, then put into cold water to whiten. ... From Mrs. Lincoln's Boston Cook Book, 1884, page 300. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Casserole of Rice and Meat |
Boil one cup of rice till tender. Chop very fine half a pound of any cold meat; season highly with half a teaspoonful of salt, half a saltspoonful of pepper, one ... From Mrs. Lincoln's Boston Cook Book, 1884, page 300. | |
| The Boston Cooking-School Cook Book (1896) | Casserole of Rice and Meat |
Line a mould, slightly greased, with steamed rice. Fill the centre with two cups cold, finely chopped, cooked mutton, highly seasoned with salt, pepper, cayenne, celery ... From The Boston Cooking-School Cook Book, 1896, page 278. | |
| Larkin Housewives' Cook Book (1915) | Casserole of Rice and Meat |
Put three cups of cold cooked meat and one-half onion through Larkin Food-Chopper, add salt and pepper, two eggs slightly beaten and two tablespoons bread-crumbs. If you ... From Larkin Housewives' Cook Book, 1915, page 30. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Casserole of Rice and Veal |
The casserole of rice and veal makes a very appetizing as well as a sightly dish. Butter a melon mold with a brush, going into every crevice. Line the mold about ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 234. | |
| The National Cookery Book (1876) | Caur’s Heap AND LIVER |
Soak it in cold water half an hour. Scrap it clean. Take out the brains. Put the head into a floured cloth, pinned tightly, and into boiling water to boil three hours. ... From The National Cookery Book, 1876, page 82. | |
| The Boston Cooking-School Cook Book (1896) | Chateaubriand of Beef |
Trim off fat and skin from three pounds of beef cut from centre of fillet and flatten with a broad-bladed cleaver. Sprinkle with salt, brush over with olive oil, and ... From The Boston Cooking-School Cook Book, 1896, page 250. | |
| Mrs. Hale's New Cook Book (1857) | Cheap Hung Beef.—Take |
the fleshy part of a leg of beef, it three days; then put it into a clean pan, and rub mi-xture daily for a week,—four ounces of coarse sugar, one ounce of ground ... From Mrs. Hale's New Cook Book, 1857, page 190. | |
| The Boston Cooking-School Cook Book (1896) | Cheese Croquettes |
3 tablespoons butter 1 cup mild cheese, cut in y^ cup jBour very small cubes % cup milk y^ cup grated Gruyfere cheese Yolks 2 eggs. Salt and pepper Make a thick white ... From The Boston Cooking-School Cook Book, 1896, page 421. | |
| Common Sense in the Household (1871) | Cheshire Pork-pie |
Cut two or three pounds of lean fresh pork into as long and as wide as your middle finger. Line a buttered dish with puff-paste; put in a layer of pork seasoned with ... From Common Sense in the Household, 1871, page 138. | |
| The Boston Cooking-School Cook Book (1896) | Chestnut Croquettes |
1 cup mashed French chestnuts Yolks 2 eggs 2 tablespoons thick cream 1 teaspoon sugar Mix ingredients in order given. Shape in balls, dip in crumbs, egg, and crumbs ... From The Boston Cooking-School Cook Book, 1896, page 421. | |
| The Cook's Own Book (1832) | Chestnut, for Roast |
Scald a pound of good chestnuts in hot water for five minutes, skin diem, and stew them slowly for two hours in white stock, seasoned and diickened with and Cut a pound ... From The Cook's Own Book, 1832, page 230. | |
| The Boston Cooking-School Cook Book (1896) | Chickens' Livers with Bacon |
Clean livers and cut each liver in six pieces. Wrap a thin slice of bacon around each piece and fasten with a small skewer. Put in a broiler, place over a dripping-pan, ... From The Boston Cooking-School Cook Book, 1896, page 309. | |
| Chinese-Japanese Cook Book (1914) | Chinese Fried Pork with Onions |
One pound of pork; two large onions; two tablespoonfuls of syou; one teaspoonful of salt. Cut about a pound of fresh pork (not too fat) in tubes, and fry a light Cut up ... From Chinese-Japanese Cook Book, 1914, page 46. | |
| Chinese-Japanese Cook Book (1914) | Chinese Ham and Eggs |
| Six eggs; one tablespoonful of ham fat; one half cup of minced ham; one half dozen water chestnuts; one half of a small onion. Heat one tablespoonful of ham fat very ... From Chinese-Japanese Cook Book, 1914, page 64. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Chinese Mutton |
1 pint of cold roast or boiled mutton, chopped fine YV pint of water or stock y<2, pint of green peas or ^ can Small head of lettuce Put the mutton, butter, stock, peas ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 132. | |
| Foods That Will Win the War and How to Cook Them (1918) | Chinese Mutton |
1 pint chopped cooked mutton 1 head shredded lettuce 1 can cooked peas 4 cups broth 1 teaspoon of salt Cook 15 minutes. Serve as a border around rice. From Foods That Will Win the War and How to Cook Them, 1918, page 50. | |
| Directions for Cookery, in Its Various Branches (1837) | Chitterlings or Calf's Tripe |
See that the chitterlings are very nice and white. them, cut them into pieces, and put them into a stew-pan with pepper and salt to your taste, and about two quarts of ... From Directions for Cookery, in Its Various Branches, 1837, page 104. | |
| The American Frugal Housewife (1829) | Choice of Meat |
If people wish to be economical, they should take some pains to ascertain what are die cheapest pieces of meat to buy; not merely those which are cheapest in price, but ... From The American Frugal Housewife, 1829, page 51. | |
| The Appledore Cook Book (1872) | Chop |
it, b^it not Put into a basin with a salt, pepper, butter, and half a cup of water to a small lobster. Stew about ten minutes. From The Appledore Cook Book, 1872, page 33. | |
| The Appledore Cook Book (1872) | Chop |
fine any kind of cold meat (before chopping dredge with is always the best manner of seasoning hash, as by this means all parta»will be seasoned alike). If you have cold ... From The Appledore Cook Book, 1872, page 60. | |
| The Appledore Cook Book (1872) | Chop |
fine half a cupful of mint, and add to it a cup of vinegar and a spoonful of sugar.« From The Appledore Cook Book, 1872, page 200. | |
| Gulf City Cook Book (1878) | Chop |
a small onion, and some thyme and parsley very fine. Melt a table-spoonful of butter, and pour it on the oysters, after taking them from the colander and putting them on ... From Gulf City Cook Book, 1878, page 35. | |
| Gulf City Cook Book (1878) | Chop |
parsley, thyme, carrot, and a little celery; spread these over as a paste; then grate the rind of a lemon over it. After squeezing the juice of a lemon it, roll it up, ... From Gulf City Cook Book, 1878, page 49. | |
| Gulf City Cook Book (1878) | Chop |
old ham very fine, or grate it; beat an egg thoroughly, mix some ground mustard, let half a pint of vinegar come to a boil, stir in the egg and mustard, and mix with the ... From Gulf City Cook Book, 1878, page 88. | |
| Gulf City Cook Book (1878) | Chop |
onions and pickled cucumbers very fine. Add a teacupful each of mustard and cabbage-seed, a tea-spoonful of dry mustard, and the same of black pepper; also, one ... From Gulf City Cook Book, 1878, page 225. | |
| What Mrs. Fisher Knows About Old Southern Cooking (1881) | Chop |
fine one dozen oysters, take one boiled potato and mash hot into the fine oysters; take the yelk of one egg only, mix well the oysters and with pepper and salt to roll ... From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 24. | |
| What Mrs. Fisher Knows About Old Southern Cooking (1881) | Chop |
half dozen red onions in it. Pour one gallon of vinegar over it and let it stand that way one day and night, then put it to cook next morning and cook slowly all day, ... From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 43. | |
| Boston School Kitchen Text-Book (1887) | Chop |
the apples, and the stoned raisins. If you have no sweetpickle vinegar the vinegar, sugar, spice, and raisins together for 10 m. Then add the other materials and cook ... From Boston School Kitchen Text-Book, 1887, page 203. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Chop |
freshly roasted peanuts very fine; pound them in a mortar until smooth salt and moisten with thick cream. From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 185. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Chop |
fine the breast of a raw chicken. one tgg, add the chicken, and continue beating until smooth; then add three eggs, one at a time, beating each egg in thoroughly. Add a ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 289. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Chop |
fish and press through a Add unbeaten white of egg and cream beaten until stiff; add seasonings, and poach in boiling water. This mixture may be rolled in balls or ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 68. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Chop |
onions, in two; add water, cook thirty minutes, press through a sieve. Melt remaining butter, add flour, scalded milk, and seasonings, cook Combine mixtures, add egg From Lowney's Cook Book, Illustrated in Colors, 1907, page 74. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Chop |
fish and press through a sieve; add onion juice, mixed add whipped cream, almonds finely chopped, and egg whites beaten to a stiff froth. Fill buttered timbale molds ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 158. | |
| Rumford Complete Cook Book (1908) | Chop |
the citron — or pass it through a meat chopper — and add to the other ingredients with the molasses and ground spices. and add the and, lastly, stir in the sherry and ... From Rumford Complete Cook Book, 1908, page 160. | |
| Camp Cookery (1910) | Chop |
fat soak stale bread or crackers in hot water, mash smooth, and mix the chopped salt, pepper, sage, and chopped onion. No game bird save the wild turkey should be ... From Camp Cookery, 1910, page 95. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Chop |
tough portions, add cold water, bring to the boilingpoint, and let simmer twenty-five minutes. through a double thickness of cheese-cloth and add chicken stock. Season ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 196. | |
| The Southern Cookbook (1912) | Chop |
a winter savory and thyme, a great deal of pennyroyal, pepper, salt, a few cloves, allspice, ginger and nutmeg. Mix these of beef suet, and six eggs well beaten and and ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 166. | |
| The Southern Cookbook (1912) | Chop |
quantity of pennyroyal, some savory and thyme, salt, pepper, and Jamaica pepper, finely powdered. Mix the above quart of the blood, prepared as before; then half the ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 166. | |
| Simple Italian Cookery (1912) | Chop |
up fine two ounces of ham fat with a little parsley. Peel six medium-sized tomatoes, cut them open, remove the seeds, and any hard or unripe parts, and put them on one ... From Simple Italian Cookery, 1912, page 21. | |
| Simple Italian Cookery (1912) | Chop |
up Put and when the vegetables are fried add two or three mushrooms which have been chopped fine; after five minutes add two tablespoons of tomato thinned with five ... From Simple Italian Cookery, 1912, page 24. | |
| Simple Italian Cookery (1912) | Chop |
the up and put it the saucepan with the (one tablespoon). Cook until the onion is brown, then pour on the rice (raw) and fry the is dry. Then add hot water, a ladleful ... From Simple Italian Cookery, 1912, page 26. | |
| Simple Italian Cookery (1912) | Chop |
up fine some pickles, capers, and pickled pepper, and add one-half cup of water. When these are cooked, add one tablespoon of butter and cook a little while longer, then ... From Simple Italian Cookery, 1912, page 50. | |
| California Mexican-Spanish Cook Book (1914) | Chop |
one cup onions very fine, slice and chop one-half cup olives, in little lard; have cup grated cheese ready, dip tortilla in hot salted lard, dip in chile sauce No. 1, ... From California Mexican-Spanish Cook Book, 1914, page 57. | |
| Larkin Housewives' Cook Book (1915) | Chop |
fine four potatoes, one large onion, four tomatoes, and one carrot and boil in two quarts of water; when nearly done add twenty-five clams, finely of butter and salt and pepper to taste. From Larkin Housewives' Cook Book, 1915, page 12. | |
| Larkin Housewives' Cook Book (1915) | Chop |
one-quarter pound, or one-half cup of suet, quite fine, mix with flour, add enough cold water to make a stiff dough. Roll out and line a bowl with it. Cut up one pound ... From Larkin Housewives' Cook Book, 1915, page 21. | |
| The Italian Cook Book (1919) | Chop |
them and put over the fire in a saucepan with a generous quantity of oil and some pepper. Do not let them boil, but when they are hot add two tablespoons of butter and ... From The Italian Cook Book: The Art of Eating Well, 1919, page 20. | |
| The Italian Cook Book (1919) | Chop |
|/4 Ib. round steak, a slice of pork or bacon, one small carrot '/4 onion, one large piece celery. Put the meat and vegetables over the fire with a piece of butter. When ... From The Italian Cook Book: The Art of Eating Well, 1919, page 35. | |
| The Italian Cook Book (1919) | Chop |
two small onions, brown them with a piece of butter and when they are browned put the meat and season with salt and pepper. Wait until the meat begins to brown and then ... From The Italian Cook Book: The Art of Eating Well, 1919, page 65. | |
| Aunt Sammy's Radio Recipes (1927) | Chop |
There should be about quarts of broth left. If necessary, add water to make this quantity. Bring the broth to the boiling point, slowly add 2 cups of corn meal, and cook ... From Aunt Sammy's Radio Recipes, 1927, page 35. | |
| The Cook's Own Book (1832) | Chop a |
leg of beef in pieces, boil it in of water, with a carrot and a crn.-t to half; it oft" and put it into the pot again with of barley, (bur or heads of celery cut small, ... From The Cook's Own Book, 1832, page 73. | |
| Chinese-Japanese Cook Book (1914) | Chop Suey |
One and one half pounds of pork; one and one half pounds of veal; two onions; one dozen water chestnuts; one half can of bamboo shoots; two pounds of bean sprouts; three ... From Chinese-Japanese Cook Book, 1914, page 56. | |
| Chinese-Japanese Cook Book (1914) | Chop Sueys |
a dash of cayenne and half a _ tablespoonful of and let simmer for twenty while preparing the following: Wash and soak for ten minutes one cup of dried mushrooms, ... From Chinese-Japanese Cook Book, 1914, page 53. | |
| Chinese-Japanese Cook Book (1914) | Chop Sueys |
Take half a pound of chicken cut from the breast and half a pound of lean pork, and cut both into small pieces. Heat three tablespoonfuls of sweet lard; when it is well ... From Chinese-Japanese Cook Book, 1914, page 55. | |
| Common Sense in the Household (1871) | Chop the |
rest of the meat with the tongue very fine, season with salt, pepper, powdered marjoram and thyme, a teaspoonful of cloves, the same of mace, half as much allspice, and ... From Common Sense in the Household, 1871, page 39. | |
| Common Sense in the Household (1871) | Chop the |
vegetables and put them with the meat and a covered pot. Pour on the water and let all stew together for two hours. Then throw in salt and pejiper and boil one longer, ... From Common Sense in the Household, 1871, page 41. | |
| Mrs. Owen's Illinois Cook Book (1871) | Chop the |
pork and veal about as iine as mincemeat; then add the eggs, well beaten, and the crackers finely rolled; season with salt and pepper to suit the Bake about two hours, ... From Mrs. Owen's Illinois Cook Book, 1871, page 84. | |
| The Appledore Cook Book (1872) | Chop the |
rest very fine; into two teacups of hot water, stir two > spoonfuls of corn starch, aqd; add two teacups of sugar; when cool, add the beaten yolks of four eggs and the ... From The Appledore Cook Book, 1872, page 210. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Chop the |
pork, ham and mushrooms very fine, and, with a pestle, pound to a powder. Cook the bread and milk together, stirring often, until the former is soft and smooth. Set away ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 236. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Chop the |
lobster meat fine; melt the butter, cook in it the flour and seasonings, add the cream and lobster stock, and, when cooked, stir in the chopped lobster. cool spread upon ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 95. | |
| The New England Cook Book (1905) | Chop the |
part removed, and chop with it some sweet green pepper (one teaspoon for each onion). Into the onion cups put chestnuts (shelled), and fill the spaces with the chopped ... From The New England Cook Book, 1905, page 117. | |
| Recipes for Sea Food (c. 1910s) | Chop the |
tough portion a little and simmer fifteen minutes in the broth. Strain and add pepper and if needed and in very small bouillon cups. From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 143. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Chopped Beef |
Chop half a pound of raw beef, from the tender part of the round, very fine. Rub the bottom of the hot blazer with butter, put in the meat with one teaspoonful of grated ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 287. | |
| Buckeye Cookery and Practical Housekeeping (1877) | CHoprep Liver |
Fry liver cut in small pieces with slices of pork; cut both into square bits, nearly cover with water, add a little lemon juice and pepper, thicken the gravy with fine ... From Buckeye Cookery and Practical Housekeeping, 1877, page 173. | |
| The Jewish Manual (1846) | Chops |
Cut some asparagus, or sprew, into half inch lengths, wash them, and throw them into half a pint of gravy made from beef, veal, or mutton thickened, and seasoned with ... From The Jewish Manual, 1846, page 57. | |
| The Boston Cooking-School Cook Book (1896) | Chops en Fapillote |
Finely chop the whites of three " hard-boiled " eggs anci force yolks through potato ricer, mix, and add to three common crackers, rolled and sifted; then add three ... From The Boston Cooking-School Cook Book, 1896, page 269. | |
| What Mrs. Fisher Knows About Old Southern Cooking (1881) | Circuit Hash |
One dozen tomatoes, one quart of butter beans, one dozen ears of corn cut off from cob, quarter pound of lean and fat pork cut in fine pieces, if pork is not liked, use ... From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 75. | |
| The Picayune Creole Cook Book (1901) | Clean and parboil the Sweetbreads |
for twenty minutes, Then remove all veins and nerves, and chop the meat into pieces of about an inch and a half. Chop the mushrooms very fine indeed. Heat the butter in ... From The Picayune Creole Cook Book, 1901, page 105. | |
| The Picayune Creole Cook Book (1901) | Clean and parboil the Sweetbreads |
as already shown in recipe, Chop an onion very fine and place it in a saucepan with a tablespoonful of butter. Let them simmer without browning; add one bay leaf, one ... From The Picayune Creole Cook Book, 1901, page 106. | |
| The Italian Cook Book (1919) | Codfish Croquettes |
(Cotolette di baccala) Boil as explained above and, if the quantity is one pound or a little more put together two anchovies and some parsley, chopping everything ... From The Italian Cook Book: The Art of Eating Well, 1919, page 95. | |
| Camp Cookery (1910) | Codfish Hash.—Prepare |
codfish as soft, mash with potatoes and onions, season with pepper, and fry like corned beef hash. Codfish Balls.—Shred the fish into small pieces. Peel some Use one ... From Camp Cookery, 1910, page 115. | |
| The International Cook Book (1906) | Codfish Saute", Lyonnaise Potato Croquettes |
Calves' Tongues en Papillotes Celery Braise" (359) Lettuce Salad (148) Banana Pudding 1588. POTAGE SORREL WITH RICE Remove stalks of a quart of very fresh sorrel. Wash ... From The International Cook Book, 1906, page 485. | |
| The White House Cook Book (1887) | CODFISH STEAK. |
SELECT a medium-sized fresh codfish, cut it in steaks cross-wise of the fish, about an inch and a half thick; sprinkle a little salt over them, and let them stand two ... From The White House Cook Book, 1887, page 82. | |
| The White House Cook Book (1887) | Cold Bacon and Eggs |
AN ECONOMICAL way of using bacon and eggs that have been left from a previous meal is to put them in a wooden bowl and chop them quite fine, adding a little mashed or ... From The White House Cook Book, 1887, page 170. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Cold Beef Bone, Pieces of Steak, Etc |
Put them into a pot with three or four quarts of water, two or three carrots, turnips and onions, a few cloves, pepper, salt, and half a dozen tomatoes if you have them; ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 36. | |
| The Creole Cookery Book (1885) | Cold Brisket of Beef |
Cut brisket from the bones, wash and lay in a large dish; cover well with salt, pepper and alittle saltpetre; then cover to stand several days, as the weather will ... From The Creole Cookery Book, 1885, page 81. | |
| The Creole Cookery Book (1885) | Cold Hash |
Boil a chicken until it is tender; take out all the bones; chop the meat fine; season with butter, pepper and salt; pour in enough of the liquid, the chicken was boiled ... From The Creole Cookery Book, 1885, page 93. | |
| The White House Cook Book (1887) | Cold Meat and Potato, Baked |
PUT in a frying pan a round table^spoonf ul of cold butter; when it becomes hot, stir into it a teaspoonful of chopped onion and a tablespoonful of flour, stirring it ... From The White House Cook Book, 1887, page 142. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Cold Meat with Purde of Potato |
Six good-sized potatoes, one table-spoonful of butter, one cupful of boiling milk, to taste. From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 381. | |
| The Woman Suffrage Cook Book (1886) | Cold Mutton |
■ Take a well buttered pudding-dish and put into it a thick layer of chopped cold mutton salted to taste, then a thinner one of canned tomato, salted, and so on until ... From The Woman Suffrage Cook Book, 1886, page 51. | |
| The International Cook Book (1906) | Cold Mutton with Horseradish Sauce |
String Beans Salad (741) 2466. COLD MUTTON WITH HORSERADISH SAUCE Cut all the meat from the leg of mutton left over from yesterday, then cut it in thin slices, arrange ... From The International Cook Book, 1906, page 764. | |
| The International Cook Book (1906) | Cold Mutton, Mayonnaise |
2371. MINCED CLAMS AU GRATIN Open forty-eight medium, fresh clams and place in a saucepan with their own liquor and one pint water, then boil five minutes. Drain on a ... From The International Cook Book, 1906, page 732. | |
| The International Cook Book (1906) | Cold Ribs of Beef with Jelly |
Kirsch Omelette (468) 2206. LOBSTER, PROVENCALE Cut off heads from two live lobsters of two pounds each. Cut in twelve even pieces each. Heat two tablespoons oil in a ... From The International Cook Book, 1906, page 677. | |
| Mrs. Beeton's Book of Household Management (1861) | Cold Veal |
751.— NECK OF VEAL, BRAISED. (Fr.— Carre de Veau braisse.) Ingredients. — 3 Ib. of the best end of the neck, i pint of white stock, 2 ozs. of flour, i oz. of butter, i ... From Mrs. Beeton's Book of Household Management, 1861, page 528. | |
| Fifty-Two Sunday Dinners (1913) | Cold Veal Loaf |
Have the bone of a knuckle of veal sawed in three pieces at the market. Wash, wipe, and put in kettle with two pounds of lean veal, one onion sliced, six slices carrot, ... From Fifty-Two Sunday Dinners, 1913, page 123. | |
| Mrs. Hale's New Cook Book (1857) | Collar a Breast of Mutton .—Take |
out the and gristle; then make a forcemeat bread crumbs, parsley, and sweet herbs, chopped fine, and seasoned with salt and pepper; rub the mutton with yolk of egg, and ... From Mrs. Hale's New Cook Book, 1857, page 153. | |
| The Jewish Manual (1846) | Collared Veal |
Remove the bones, gristle, &c., from a nice piece of veal, the breast is the best part for the purpose; season the meat well with chopped herbs, mace, pepper, and salt, ... From The Jewish Manual, 1846, page 96. | |
| The International Cook Book (1906) | Combination Lamb Chops |
2059. TOMATO BROTH IN CUPS Cut in thin pieces one medium carrot, pne onion, two leeks, one green pepper and two ounces raw lean ham. Place these articles in a saucepan ... From The International Cook Book, 1906, page 632. | |
| Directions for Cookery, in Its Various Branches (1837) | Common Sausage-meat |
Having cleared it from the skin, sinews, and gristle, take six pounds of the lean of young fresh pork, and three pounds of the fat, and mince it all as fine as possible. ... From Directions for Cookery, in Its Various Branches, 1837, page 131. | |
| The Jewish Manual (1846) | Common Veal Stuffing |
Have equal quantities of finely shred suet and grated crumbs of bread, add chopped sweet herbs, grated lemon peel, pepper, and salt, pound it in a mortar; this is also ... From The Jewish Manual, 1846, page 63. | |
| Gulf City Cook Book (1878) | Confederate Veal |
Take two pounds of the round of white veal; beat a little; salt well; add plenty of red and black pepper; it well, and then it. From Gulf City Cook Book, 1878, page 49. | |
| The White House Cook Book (1887) | Cooked Meat for Mince Pies |
IN ORDER to succeed in having good mince pie, it is quite essential to cook the meat properly, so as to retain its juices and strength of flavor. Select four pounds of ... From The White House Cook Book, 1887, page 371. | |
| Manual for Army Cooks (1896) | Cooked Salt Beef |
Salt beef before being cooked should be well washed, and then, when practicable, soaked in cold water for twenty-four hours, changing the water three times. From Manual for Army Cooks, 1896, page 96. | |
| The Boston Cooking-School Cook Book (1896) | Cooking of Meat |
By putting meat in cold water and allowing water to heat gradually, a large amount of juice is extracted and meat is tasteless; and by long cooking the connective ... From The Boston Cooking-School Cook Book, 1896, page 242. | |
| The Picayune Creole Cook Book (1901) | Corn Beef |
1 Red Pepper Pod. 1 Teaspoonful of Chili Pepper. To boil corned beef and cabbage, wash the meat in cold water and put it in a large kettle; cover with cold water. Let it ... From The Picayune Creole Cook Book, 1901, page 212. | |
| The Corn Cook Book (1918) | Corn Croquettes |
1 quart grated green corn Clips milk or thin cream 2 well beaten eggs and in in add and well beaten eggs; spread in granite dripping pan to the depth of one inch. When ... From The Corn Cook Book, 1918, page 50. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Corn Meat CusTarD |
One-fourth pound corn meal, one pint milk, boil together fifteen minutes, add one-fourth pound butter, six eggs, rose-water, salt, and sugar to taste.—IMrs. E. M. R. From Buckeye Cookery and Practical Housekeeping, 1877, page 93. | |
| The National Cookery Book (1876) | Corn Meat DopGers |
Into a pint of corn meal break two eggs; stir in milk sufficient to make a batter stiff enough to drop from the spoon, and add half a teaspoonful of salt. Drop this by ... From The National Cookery Book, 1876, page 199. | |
| The Dixie Cook-Book (1883) | Corn Meat Dovcanuts |
A tea-cup and a half boiling milk poured over two tea-cups meal; when cool add two cups flour, one of butter, one and one-half of sugar, three eggs; flavor with nutmeg ... From The Dixie Cook-Book, 1883, page 99. | |
| The National Cookery Book (1876) | Corn Meat Murrins |
To one pint of sifted corn meal, add one teaspor nful of salt, one teacupful of boiled rice, cold, a light handful of flour and one egg. Dissolve a small teaspoonful of ... From The National Cookery Book, 1876, page 200. | |
| Corn Meal for Breakfast, Dinner, Supper (1917) | Corn-Meal and Meat Croquettes |
I cup corn-meal mush Few drops onion juice 1 cup chopped meat Salt and pepper Combine the ingredients and drop by spoonfuls into hot fat. From Corn Meal for Breakfast, Dinner, Supper, 1917, page 37. | |
| Housekeeping in Old Virginia (1879) | Corned " |
Leg oi mutton, boiled r 170 Leg of mutton, boiled, 2d 170 '' '' roast 109 Roast mutton 109 Saddle of mutton, to cook 171 " '' 171 " " iced 171 Shoulder " corned 172 ... From Housekeeping in Old Virginia, 1879, page 527. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Corned Beef |
The navel end of the brisket is the best piece to boil. It should be put into cold water. Just before it boils take the scum off. A piece of beef weighing eight pounds ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 52. | |
| Gulf City Cook Book (1878) | Corned Beef |
To six gallons of water add nine pounds of pure salt, three pounds of brown sugar, one quart of molasses, three ounces of saltpeter, and one ounce of pearlash. When the ... From Gulf City Cook Book, 1878, page 44. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Corned Beef |
Wash, and put into cold if very; but such a piece as one finds in town and city shops, and which the butchers corn themselves, put into boiling water. Cook very slowly ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 135. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Corned Beef |
Select a piece of beef which has a fair proportion of fat, — the brisket or second cut of rattle rand. If very salt, soak in cold water half an hour. Put on to-boil in ... From Mrs. Lincoln's Boston Cook Book, 1884, page 254. | |
| Boston School Kitchen Text-Book (1887) | Corned Beef |
Select a piece of beef which has a fair proportion of fat— the brisket or second cut of rattle rand— and has not in the brine more tlian three or four days. in Beef that ... From Boston School Kitchen Text-Book, 1887, page 263. | |
| The Boston Cooking-School Cook Book (1896) | Corned Beef |
Corned beef has but little nutritive value. It is used to give variety to our diet in summer, when fresh meats prove too stimulating. It is eaten by the workingman to ... From The Boston Cooking-School Cook Book, 1896, page 258. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Corned Beef |
Wash beef; place in kettle; cover with cold water; bring to the boiling point, then simmer until tender; allow thirtyfive minutes for each pound. Cool partially in water ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 106. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Corned Beef and Cabbage |
Wash the meat in Put it in a large kettle and cover with cold water. Simmer gently for two hours. In the meantime, remove the outside leaves from a hard white head of ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 283. | |
| Manual for Army Cooks (1896) | Corned Beef and Cabbage |
Wash meat in cold water. Put it in a large kettle and cover with cold water. Sinnmer gently for two hours. In meantime, remove the outside leaves from a hard white head ... From Manual for Army Cooks, 1896, page 98. | |
| The International Cook Book (1906) | Corned Beef and Spinach |
Pineapple Fritters with Maraschino (1186) 2881. CORNED BEEF AND SPINACH Place a three-pound piece naval corned beef in a saucepan with two carrots, an onion having two ... From The International Cook Book, 1906, page 900. | |
| The International Cook Book (1906) | Corned Beef au Gratin |
1077. OMELETTE WITH BACON Carefully crack eight fresh eggs in a bowl, add a half gill fresh milk, season with a half teaspoon salt and two saltspoons white pepper. ... From The International Cook Book, 1906, page 330. | |
| Rumford Complete Cook Book (1908) | Corned Beef Croquettes |
2 tablespoons chopped 2 tablespoons mashed potato. 1 well-beaten egg. yA cup cream. Egg and bread crumbs. 1 ]/2 cups finely-chopped Pepper to taste. corned beef. (if ... From Rumford Complete Cook Book, 1908, page 74. | |
| What Mrs. Fisher Knows About Old Southern Cooking (1881) | Corned Beef Hash |
Take boiled corned beef and chop it very fine, four hot boiled Irish potatoes to one pound of beef, mash potatoes in the beef while hot, one slice of onion chopped with ... From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 73. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Corned Beef Hash |
i pint of cooked corned beef, chopped i pint of cold boiled poi cup of stock or water tatoes, chopped fine Mix the meat and potatoes together, put them in a fryingpan, ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 111. | |
| The Boston Cooking-School Cook Book (1896) | Corned Beef Hash |
Remove skin and gristle from cooked corned beef, then chop the meat. When meat is very fat, discard most of the fat. To chopped meat add an equal quantity of cold boiled ... From The Boston Cooking-School Cook Book, 1896, page 265. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Corned Beef Hash |
Chop beef; add an equal amount of cold boiled potatoes, chopped; season with salt, pepper and a few drops of onion Melt one tablespoon butter in an iron frying pan; add ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 106. | |
| The International Cook Book (1906) | Corned Beef Hash au Gratin |
2721. EGGS, BOXSHALL Cut a small, peeled eggplant into six equal slices and trim each slice into round pieces two inches in diameter. Season all over with a teaspoon ... From The International Cook Book, 1906, page 853. | |
| The Boston Cooking-School Cook Book (1896) | Corned Beef Hash with Beets |
When preparing Corned Beef hash, add one-half as much finely chopped cooked beets as potatoes. Cold roast beef or one-half roast beef and one-half corned beef may be ... From The Boston Cooking-School Cook Book, 1896, page 265. | |
| The Boston Cooking-School Cook Book (1896) | Corned Beef or Tongue |
3 to 4 Turkey, weight 9 lbs 2 to 3 Fowl, " 4 to 5 lbs 2 to 3 Chicken, " 3 lbs 1 to li^ 25 to 30 Cod and Haddock, weight 3 to 5 lbs.. 20 to 30 Halibut, thick piece, " 2 to 3 lbs 30 From The Boston Cooking-School Cook Book, 1896, page 56. | |
| The White House Cook Book (1887) | Country Pork Sausages |
Six POUNDS lean fresh pork, three pounds of chine fat, three tablespoonfuls of salt, two of black pepper, four tablespoonf uls of pounded and sifted sage, two of summer ... From The White House Cook Book, 1887, page 173. | |
| The International Cook Book (1906) | Country Sausages with Fried Apples |
Jelly Cakes (1554) 2472. EGGS, TAVERNE Cut out from a stale loaf of French bread twelve thin slices, toast them to a good golden colour, then place them at the bottom of ... From The International Cook Book, 1906, page 766. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Cream Croquettes |
2 cups milk scalded I cup cold milk ^ cup chopped almonds Mix cornstarch and cold milk, add hot milk, and cook in double boiler until mixture thickens. Add eggs beafen, ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 259. | |
| The Creole Cookery Book (1885) | Croquets of Cold Meat |
You may take any kind of boiled or roasted meat and mix them together, so that it is clear of bones; make a hash of if, and mix it with:a piquante sauce; the mixture ... From The Creole Cookery Book, 1885, page 83. | |
| The Cook's Own Book (1832) | Croquets of Sweetbreads |
.Mince some cold sweetbreads, which have been dressed, and boil them veloute; when quite cold, form them into halls, or into rolls, a) mut two inches long; fr\ and ... From The Cook's Own Book, 1832, page 105. | |
| Housekeeping in Old Virginia (1879) | Croquette Balls |
Chop up one quart of any cold meat very fine, to which add one pint stale bread. Mix up one egg, mustard, pepper, salt and butter, and pour over the bread and meat; roll ... From Housekeeping in Old Virginia, 1879, page 226. | |
| Mrs. Owen's Illinois Cook Book (1871) | Croquettes |
are a sort of mince meat dumpling. some cold veal, chicken, lobster, or tender cold beef, chopped tine. Put a half tablespoon butter in a saucepan on the tire. When ... From Mrs. Owen's Illinois Cook Book, 1871, page 87. | |
| Housekeeping in Old Virginia (1879) | Croquettes |
Have some nice pieces of veal or fowl, chopped fine, season with nutmeg, pepper and salt to your taste. Boil one-half pint milk with one small garlic. Thicken with two ... From Housekeeping in Old Virginia, 1879, page 226. | |
| Housekeeping in Old Virginia (1879) | Croquettes |
Take cold meat or fresh meat, with grated ham, fat and lean, chopped very fine — add one-half as much stale bread grated, salt, pepper, and nutmeg, one tablespoonful ... From Housekeeping in Old Virginia, 1879, page 226. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Croquettes |
These may be made of any kind of cooked meat, fish, oysters, rice, hominy, and many kinds of vegetables, or from a mixture of several ingredients. When mixed with a ... From Mrs. Lincoln's Boston Cook Book, 1884, page 303. | |
| The Creole Cookery Book (1885) | Croquettes |
Of turkey, beef, chicken, or sweet bread, chop the meat very fine; add grated bread crumbs; season with a little grated lemon peel, salt, pepper, a very little nutmeg, ... From The Creole Cookery Book, 1885, page 73. | |
| The Creole Cookery Book (1885) | Croquettes |
Two lbs. veal, boiled till done; then take out the bones, skins and strings; chop very fine; take enough of the broth the veal was boiled in and 3 loaf of bread to make ... From The Creole Cookery Book, 1885, page 241. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Croquettes |
X teaspoon paprika % teaspoon pepper Few gratings nutmeg i}4 chicken, cut in small cubes y cup cold boiled ham, cut in small cubes Cook butter with onion three minutes, ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 80. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Croquettes |
^i cup scalded milk 3 teaspoons grated horseradish root Steam hominy with water until it has absorbed water; then add salt and milk and steam Add butter and horseradish, ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 208. | |
| The Picayune Creole Cook Book (1901) | Croquettes de Boeuf |
1 Pound of Pork or Sausage Meat. 2 Onions. Whites of 3 Eggs. 1 Cup of Bread Crumbs. Mince the beef with sausage meat and add garlic, parsley, pepper, salt and onions, ... From The Picayune Creole Cook Book, 1901, page 44. | |
| The Picayune Creole Cook Book (1901) | Croquettes de Jambon |
2 Cups of Finely Chopped Boiled Ham. 2 Cups of Mashed Potatoes. 2 Tablespoonfuls of Cream. Chop the ham fine and add to the mashed potatoes. Then add the cream and ... From The Picayune Creole Cook Book, 1901, page 120. | |
| The Picayune Creole Cook Book (1901) | Croquettes de Riz au Persti |
1 Cup of Rice. 1 Quart of Milk. Wash the rice well, and put it on to boil in a farina boiler with the milk, or use cold boiled rice, and set it to boil with the milk, ... From The Picayune Creole Cook Book, 1901, page 186. | |
| The Cook's Own Book (1832) | Croquettes of Boiled Meat |
Mince some boiled meat very small; add to it sausage-meat, mashed cnmihsj of bread, soaked in milk, and sweet Ix'ihs; make them into a paste, and form little balLs; roll ... From The Cook's Own Book, 1832, page 105. | |
| Mrs. Hale's New Cook Book (1857) | Croquettes of Brains.—Take |
calf’s brains, blanch, and beat them up with 1 or 2 chopped sage leaves, a little pepper and salt, a few bread crumbs soaked in milk, and an egg beaten; roll them into balls, and fry them. From Mrs. Hale's New Cook Book, 1857, page 146. | |
| Aunt Babette's Cook Book (1889) | Croquettes of Calf's Brains |
Lay the brains in salt water for an hour, or until they look perfectly white, then take out one at a time, pat with your hands to loosen the outer skin and pull it off. ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 102. | |
| Buckeye Cookery and Practical Housekeeping (1877) | CroquETTEs oF Fisu |
Separate dressed fish of any kind from the bones, mince with a little seasoning, add one egg beaten with a tea-spoon of flour and one of milk, and make into balls; brush ... From Buckeye Cookery and Practical Housekeeping, 1877, page 135. | |
| The White House Cook Book (1887) | Croquettes of Odds and Ends |
THESE are made of any scraps or bits of good food that happen to be left from one or more meals, and in such small quantities that they cannot be warmed up separately. ... From The White House Cook Book, 1887, page 164. | |
| The Cook's Own Book (1832) | Croquettes of Paris. Tk |
CUR CUR A of it two of sugar, and both through a silk mix it seven ounces of dried and pounded, and a pound of fine sifted flour; then stir in the of and work the whole ... From The Cook's Own Book, 1832, page 323. | |
| Mrs. Hale's New Cook Book (1857) | Croquettes of Rice |
{^Entremets.)—Wipe very clean, in a dry cloth, 7 ounces of rice, put it into a clean stew-pan, and pour on it a quart of new milk; let it swell gently by the side ' it ... From Mrs. Hale's New Cook Book, 1857, page 342. | |
| The White House Cook Book (1887) | Croquettes of Sweetbreads |
TAKE four veal sweetbreads, soak them for an hour in cold salted water, first removing the pipes and membranes; then put them into boiling salted water with a ... From The White House Cook Book, 1887, page 155. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Croquettes, and |
cut it into dice. To every quart of the cut meat allow ^ teaspoonful of ground fa cup of cream y% teaspoonful of ground Put the chicken in a saucepan. together, add it ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 194. | |
| The International Cook Book (1906) | Croquettes, Polonaise |
556. GUMBO, CREOLE Cut into small squares one green pepper, one medium white onion, two leeks, one ounce lean raw ham and two ounces lean raw veal. Place all in a ... From The International Cook Book, 1906, page 172. | |
| Recipes for Sea Food (c. 1910s) | Croquettes. — One |
can salmon, one-half cup of milk, one flour, one Qgg; come to a thick; a little lemon juice; roll in crumbs and fry in hot lard. Canape of Smoked Salmon. — Cut out from ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 104. | |
| Recipes for Sea Food (c. 1910s) | Croquettes. — Select |
as many mediumsized smelts as you desire to Clean and prepare them as you would for broiling, removing backbone, dry them, and set in cool Boil one pound of halibut, ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 111. | |
| The New England Cook Book (1905) | Croquettes.—To |
a of cold boiled hominy (small grained) add a tablespoonful of melted butter and stir hard; moisten by degrees with a cupful of milk, beating to a soft, light paste. Put ... From The New England Cook Book, 1905, page 137. | |
| The Boston Cooking-School Cook Book (1896) | Crown of Lamb |
Select parts from two loins containing ribs, scrape flesh from bone between ribs, as far as lean meat, and trim oflf backbone. Shape each piece in a semicircle, having ... From The Boston Cooking-School Cook Book, 1896, page 273. | |
| Common Sense in the Household (1871) | Crust for Meat-Pies |
»{« 1 quart of flour. 3 tablespoonfuls of lard. of soda wet witli hot water, and stirred into the milk. 2 teaspoonfids of cream-tartar sifted into the dry 1 teaspoonful ... From Common Sense in the Household, 1871, page 105. | |
| Housekeeping in Old Virginia (1879) | Curing Bacon |
One peck salt to five hundred pounds pork. To five gallons 4 pounds salt. 1 teaspoonful saltpetre. Mix, and after sprinkling the fleshy side of the ham with the salt, ... From Housekeeping in Old Virginia, 1879, page 133. | |
| Mrs. Owen's Illinois Cook Book (1871) | Curing, Smoking and Keeping Ham |
To a cask of hams, say from 25 to 30, after having packed them closely and sprinkled them slightly with lie thus for three days; then make a brine to cover them, by ... From Mrs. Owen's Illinois Cook Book, 1871, page 63. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Curried Beef |
two of in a saucepan with two cut up slices, and fry till they are of a light brown; a tablespoonful and a half of curry powder, and mix it up well. Xow cut up the beef ... From Mrs. Porter's New Southern Cookery Book, 1871, page 90. | |
| Mrs. Owen's Illinois Cook Book (1871) | Curried Veal |
\ Cut your veal into small pieces, say three or four inches long, just as you would for any other stew; nicely, put into a clean iron pot or saucepan, with water enough ... From Mrs. Owen's Illinois Cook Book, 1871, page 79. | |
| Aunt Sammy's Radio Recipes (1927) | Curried Veal |
2 pounds veal. 2 cups lima beans. 1 cup diced cucumber, teaspoon curry. 1 medium-sized onion, chopped. }/2 green pepper, chopped. Wipe the meat and cut it into small ... From Aunt Sammy's Radio Recipes, 1927, page 36. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Curry of Cold Meat |
Three table-spoonfuls of butter, three teaspoonfuls of flour, one onion, one of curry powder, one generous pint of stock or water, about two pounds of any kind of cold ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 382. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Curry of Liver |
Cut the liver in small, and for every pound have four table-spoonfuls of butter, two two table-spoonfuls of flour, a speck of cayenne, salt, pepper, one teaspoonful of ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 359. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Curry of Mutton |
i pint of finely chopped ^ cupful of rice i tablespoonful curry 2 quarts boiling water Wash the rice and put the let it thirty-five minutes. in the butter in a ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 130. | |
| The International Cook Book (1906) | Curry of Veal, Pondichery |
Green Corn (1864) 2229. CANAPE'S, MADISON Plunge thirty-six freshly opened little neck clams in a quart boiling water and boil three minutes. Drain well on a sieve, then ... From The International Cook Book, 1906, page 684. | |
| The Jewish Manual (1846) | Cutlets |
Cut them into proper shape and beat them with a roller until the fibre of the meat is entirely broken; if this is not done, they will be hard; they must then be covered ... From The Jewish Manual, 1846, page 97. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Cutlets a la Duchesse |
Two pounds of lamb, mutton or veal cutlets, one large cupof one of two the of four -more, two of finely-chopped ham, one of lemon juice and salt and pepper to taste. Put ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 191. | |
| The Jewish Manual (1846) | Cutlets in White Fricassee |
Cut them in proper shapes, put them in a veal gravy made with the trimmings enough to cover them; season delicately, and let them simmer till quite tender, but not long ... From The Jewish Manual, 1846, page 98. | |
| The Southern Cookbook (1912) | Cutlets Maintenon |
Cut slices about three quarters of an inch thick; beat them with a rolling pin, and wet them on both sides egg: dip them into a seasoning of bread crumbs, parsley, ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 149. | |
| The International Cook Book (1906) | Cutlets of Beef, Velours |
Jerusalem Artichokes Rissoles (2140) Chocolate Pudding (190) 2983. CONSOMM£ VENEUR simmering until required. Detach all good leaves from a head of fresh green lettuce, ... From The International Cook Book, 1906, page 900. | |
| The Italian Cook Book (1919) | Cutlets of Chopped Meat |
(Scaloppine di came battuta) Take some good lean beef, clean it well, removing all little skins and tendons, then first chop and after grind the meat fine in the ... From The Italian Cook Book: The Art of Eating Well, 1919, page 62. | |
| The Boston Cooking-School Cook Book (1896) | Cutlets of Sweetbreads k la Victoria |
2 pairs parboiled sweetbreads Slight grating nutmeg 2 teaspoons lemon juice 1 teaspoon finely chopped 3^ teaspoon salt parsley 3^ teaspoon pepper 1 egg 1 cup Thick White ... From The Boston Cooking-School Cook Book, 1896, page 427. | |
| Housekeeping in Old Virginia (1879) | Cymlings Fried with Bacon |
Fry some slices of fat bacon in a pan. Remove the bacon when done and keep hot. Fry in the gravy some cymlings that have been boiled tender and cut in slices. While ... From Housekeeping in Old Virginia, 1879, page 249. | |
| La Cuisine Creole (1885) | Daube Glacee of Beef, for Cold Suppers |
Take a thick round of beef—from four to six inches is the best size—make holes in it and stuff them with salted pork or bacon; roll each piece, before it is drawn ... From La Cuisine Creole, 1885, page 68. | |
| The Dixie Cook-Book (1883) | Deuicious Friep Ham |
Place the slices in boiling water and cook till tender; put in frying-pan and brown, and dish on a platter; fry some eggs by dripping gravy over them until done, instead ... From The Dixie Cook-Book, 1883, page 206. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Deviled Beef |
Melt two tablespoons butter, add two tablespoons green pepper, one tablespoon onion, one teaspoon each of and lemon juice, one tablespoon flour. Spread on rounds of cold ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 362. | |
| Larkin Housewives' Cook Book (1915) | Deviled Ham and Eggs |
Put bits of ham through a Larkin Food-Chopper. For one cup of ham, put into a frying pan one tablespoon of butter, add one tablespoon of Larkin Flour, one teaspoon of ... From Larkin Housewives' Cook Book, 1915, page 25. | |
| The Woman Suffrage Cook Book (1886) | Deviled Kidneys |
Take two beef kidneys, cut them into small squares, ex cluding the fat; pour over them boiling water; let them stand a few moments to extract the blood, then put them ... From The Woman Suffrage Cook Book, 1886, page 50. | |
| The International Cook Book (1906) | Devilled Calf's Liver with Bacon |
Baked Sweet Potatoes (14) 1136. EGGS COCOTTE, MADEIRA Place one and a half gills demi-glace (No. 122) in a saucepan with two tablespoons good sherry and boil for five ... From The International Cook Book, 1906, page 345. | |
| Larkin Housewives' Cook Book (1915) | Different" Hash |
Put any cold meat on hand through a Larkin Food-Chopper. To two cups of the cold meat allow one-half pound of fcesh round put this through the Cut up one large onion ... From Larkin Housewives' Cook Book, 1915, page 29. | |
| The Virginia House-Wife (1824) | Directions for Curing Beef |
Prepare your brine in the middle of October, after the following manner: Get a thirty gallon cask, take out one head, drive in the bung and put some pitch on it, to ... From The Virginia House-Wife, 1824, page 17. | |
| Directions for Cookery, in Its Various Branches (1837) | Directions for Curing Ham or Bacon |
Ham or bacon, however well cured, will never be good unless the pork of which it is made has been properly fed. The hogs should be well fattened on corn, and fed with it ... From Directions for Cookery, in Its Various Branches, 1837, page 128. | |
| Larkin Housewives' Cook Book (1915) | Dressing for Geese, Ducks and Pork |
Chop, or finely slice, four onions, cook until soft, drain off the water, add two cups of bread-crumbs, one teaspoon dried sage, salt and pepper to taste. From Larkin Housewives' Cook Book, 1915, page 28. | |
| The White House Cook Book (1887) | Dried Beef |
BUY the best of beef, or that part which will be the most lean and tender. The tender part of the round is a very good piece. For every twenty pounds of beef use one ... From The White House Cook Book, 1887, page 135. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Dried Beef Relish |
This is a way to use up the hard, small ends of dried beef, that you cannot cut. Grate the meat, and, to every cupful, allow four table spoonfuls of eggs, well beaten, ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 117. | |
| The White House Cook Book (1887) | Dried Beef with Cream |
SHAVE your beef very fine. Put it into a suitable dish on the back of the stove; cover with cold water and give it time to soak out to its original size before being ... From The White House Cook Book, 1887, page 141. | |
| Manual for Army Cooks (1896) | Dried Beef, with Peppers |
2 lbs. " jerked" dried beef. 2 ounces dripping. 1 onion. 4 red peppers. Browned flour. Place beef in a pan in hot oven ten minutes, then shred, place in a frying pan ... From Manual for Army Cooks, 1896, page 187. | |
| Housekeeping in Old Virginia (1879) | Dried Liver for Kelish |
Salt the liver well for four days; hang to smoke and dry. Cut in very thin slices, and broil in pepper and butter. — - From Housekeeping in Old Virginia, 1879, page 157. | |
| Gulf City Cook Book (1878) | Dry Hash |
Take cold fresh meat of any kind that has been previously cooked; cut very very fine; mix with two boiled Irish potatoes well mashed, one egg, one onion minced fino. ... From Gulf City Cook Book, 1878, page 47. | |
| Manual for Army Cooks (1896) | Dry Hash |
From cold cooked fresh or corned beef, veal, or mutton. These meats may be used singly or together. Four pounds of meat, free from bone and gristle; one large onion, ... From Manual for Army Cooks, 1896, page 103. | |
| Mrs. Beeton's Book of Household Management (1861) | Eclanche (Fr.). Shoulder of mutton |
Eeossaise (a 1'). Scotch style. Eminc6 (Fr.). Minced; finely sliced or shredded. Emonder (Fr.). To blanch almonds. When almonds are steeped in boiling water in order to ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| The Boston Cooking-School Cook Book (1896) | Egg Croquettes |
6 eggs Salt 2 tablespoons butter Pepper 1 slice onion Yolks 3 eggs y^ cup flour Stale bread crumbs 1 cup white stock Grated cheese Poach eggs and dry on a towel. Cook ... From The Boston Cooking-School Cook Book, 1896, page 142. | |
| Simple Italian Cookery (1912) | Egg Croquettes |
Hard boil two eggs, remove the shells, dry them, and cut the in minute Put one tablespoon of butter into a saucepan, and when it is melted add one and one-half ... From Simple Italian Cookery, 1912, page 61. | |
| The Cook's Own Book (1832) | Eggs a La Tripe |
Cut into thick slices a dozen of hard-lx>iled and put them into the following sauce: cut three large white onions into dice, fry tliem white in butter, and when nearly ... From The Cook's Own Book, 1832, page 116. | |
| The International Cook Book (1906) | Eggs Croquette, Mignonette |
Fish Fritters (1057) Beef Saute", Anglaise (513) Hashed Creamed Potatoes (220) 2026. EGGS CROQUETTE, MIGNONETTE Heat in a saucepan one tablespoon melted butter, adding ... From The International Cook Book, 1906, page 621. | |
| The Cook's Own Book (1832) | Eggs Fried with Bacon |
Lay some slices of fine streaked bacon (not more than a quarter of an inch thick) in a clean the in a cheese-toaster, turning diem when the upper is browned; first ask ... From The Cook's Own Book, 1832, page 116. | |
| The Italian Cook Book (1919) | Eggs with Ham |
(Uova al prosciutto) Place in a frying pan as many pieces of butter, large like a nut, as there are eggs to be cooked. For each piece of butter put a little slice of ham ... From The Italian Cook Book: The Art of Eating Well, 1919, page 126. | |
| The International Cook Book (1906) | Eminc£ of Lamb, Charcutiere |
Potatoes, Garfield (1843) 2971. STEWED PEARS AND CALIFORNIA RAISINS Pull off stems and peel six medium, sound sweet pears, cut in quarters, core, then place in a small ... From The International Cook Book, 1906, page 900. | |
| The Dixie Cook-Book (1883) | EneiisH Roast TurRKEY |
Kill several days before cooking, prepare in the usual manner, stuff with bread-crumbs (not using the crusts) rubbed fine, moistened with butter and two eggs, seasoned ... From The Dixie Cook-Book, 1883, page 290. | |
| The Boston Cooking-School Cook Book (1896) | English Meat Pie |
Knuckle of veal Blade of mace 1 slice onion 2 teaspoons salt 1 slice carrot }^ lb. lean raw ham Bit of bay leaf - 4 tablespoons flour Sprig of parsley 4 tablespoons ... From The Boston Cooking-School Cook Book, 1896, page 282. | |
| The Boston Cooking-School Cook Book (1896) | English Mince Meat • |
5 lbs. raisins, seeded 5 lbs. currants 5 lbs. suet "I 5 lbs. light brown sugar 5 lbs. apples finely % teaspoon mace 4 lbs. citron I chopped % teaspoon cinnamon \% lbs. ... From The Boston Cooking-School Cook Book, 1896, page 546. | |
| The International Cook Book (1906) | English Mutton Chops with Bacon |
620. STEWED PEARS Peel and cut into quarters six medium, sound, fresh pears; remove the seeds, place in a small saucepan with three ounces granulated sugar, one gill ... From The International Cook Book, 1906, page 192. | |
| Manual for Army Cooks (1896) | English Pork Pie |
Make pie crust (not too rich) and put around sides of a deep pie dish. In bottom and above place layers of thin sliced bacon, sliced potatoes, onions, sliced or chopped ... From Manual for Army Cooks, 1896, page 104. | |
| Aunt Babette's Cook Book (1889) | Eoast Beef with Yorkshire Pudding |
Put a piece of beef to roast upon a grating in a dripping pan; half an hour before it is done mix the pudding and pour it into the pan, under the grating; continue to ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 94. | |
| Aunt Babette's Cook Book (1889) | Eoy.vl Ham Sandwiches |
Chop up some boiled ham and the yelks of three or four hard-boiled eggs, according to quantity required. Press all through a coUander, then cream a tablespoonful of best ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 197. | |
| The Picayune Creole Cook Book (1901) | Epigram of Lamb |
Eptgramme d’Agncau 2 Breasts of Lamb. 1 Teaspoonful of Pepper. 3 Tablespoonfuls of Butter or Olive Oil. Take two breasts of Lamb; tie them and put them to boil in soup ... From The Picayune Creole Cook Book, 1901, page 114. | |
| The Boston Cooking-School Cook Book (1896) | Epigrams of Sweetbreads |
Parboil a sweetbread, drain, place in a small mould, cover, and press with a weight. Cut in one-half inch slices, and spread with the following mixture: Fry one-third ... From The Boston Cooking-School Cook Book, 1896, page 427. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Escaloped Meat |
Chop the meat rather coarse. Season with salt and pepper. For one pint of meat use half a cupful of gravy and a heaping cupful of bread crumbs. Put a layer of the meat ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 382. | |
| The Kansas Home Cook-Book (1874) | Escaloped Veal |
Mrs. J. Winton, Three pounds of lean, raw veal, chopped one-fourth pound fat, salt pork, chopped two chopped fine; one dozen crackers, rolled fine, or same amount of ... From The Kansas Home Cook-Book, 1874, page 119. | |
| The International Cook Book (1906) | Escalopes of Sweetbreads with Peas |
Punch, Stanley (1099) Tutti-Frutti Ice Cream (726) 2221. CONSOMME", MAGENTA Prepare, strain into another saucepan and keep simmering a consomme* (No. 52). With a very ... From The International Cook Book, 1906, page 682. | |
| Presbyterian Cook Book (1873) | Eules Foe Boiling Meat |
All fresh meat should be put to cook in boiling water, then the outer part contracts and the internal juices are preserved. For making soup, where you want all the ... From Presbyterian Cook Book, 1873, page 27. | |
| The Southern Cookbook (1912) | Excellent Bacon |
When the hog is divided, if a laige one. the chine should be cut out. The bacon preserved from being rusty, spareribs are left in. the bacon six days it from the first ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 168. | |
| The Southern Cookbook (1912) | Excellent Meat of a Hog's Head |
Split the head, take out the brains, cut off the ears, and it with common salt for a day: it well with common; lay and head into water (a small for two it, and boil it ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 159. | |
| Housekeeping in Old Virginia (1879) | Excellent Recipe for Sausage |
12 pounds of the lean of the chine. 6 pounds " " fat. 6 " sage. 2 " thyme. 5 " pepper. 3 " sweet marjoram. Mix well together. — Mrs. 8. M. From Housekeeping in Old Virginia, 1879, page 130. | |
| Chinese-Japanese Cook Book (1914) | Extra White Chop Suey |
Breast of one and one half pound chicken; one tablespoonful of chicken fat; one pound of fresh mushrooms; one half bunch of celery; one dozen water chestnuts; two white ... From Chinese-Japanese Cook Book, 1914, page 51. | |
| The Woman Suffrage Cook Book (1886) | Extract of Beef |
One pound from the round of beef, to be chopped fine; put this in one pint of cold water, add eight drops of strong - ' CARE OF INVALIDS. 117 ' - ■ ■ n a cool place over ... From The Woman Suffrage Cook Book, 1886, page 128. | |
| Larkin Housewives' Cook Book (1915) | Family Meat Loaf |
Put one and a half pounds of round steak through food-chopper, also one onion. Soak stale bread in cold water (about one cup) squeeze out with the hands, add to beef, ... From Larkin Housewives' Cook Book, 1915, page 21. | |
| Manual for Army Cooks (1896) | Fancy Bacon |
Roll very thin slices of breakfast bacon in fritter batter or bread crumbed with egg, fry in boiling dripping or lard, and serve on toast or fried mush. From Manual for Army Cooks, 1896, page 109. | |
| The Dixie Cook-Book (1883) | Fancy or Book Sausage Roll |
Take a piece of best puff paste, roll it out to an eighth of an inch in thickness; then cut it up in squares four inches square, lay them out on board; then have the ... From The Dixie Cook-Book, 1883, page 379. | |
| The Boston Cooking-School Cook Book (1896) | Fancy Roast |
Clean one pint oysters and drain from their liquor. Put in a stewpan and cook until oysters are plump and edge? begin to curl. Shake pan to prevent oysters from adhering ... From The Boston Cooking-School Cook Book, 1896, page 227. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Farep Liver |
Cut in thin slices and place on a platter, pour on boiling water and immediately pour it off (sealing the outside, taking away the unpleasant flavor and making it much ... From Buckeye Cookery and Practical Housekeeping, 1877, page 173. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Farep TRIPE |
Dredge with flour, or dip in egg and cracker crumbs, fry in hot butter, or other fat, until a delicate brown on both sides, lay it on a dish, add vinegar to the gravy, ... From Buckeye Cookery and Practical Housekeeping, 1877, page 174. | |
| Presbyterian Cook Book (1873) | Feied Liver |
Mrs. G. Cut the liver in pieces an inch thick; steam fifteen minutes; have frying some slices of pickled pork; when done take out the pork and fry the liver in the hot ... From Presbyterian Cook Book, 1873, page 38. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Fillet of Beef a la Hollandaise |
Trim and cut the short fillet slices about half an inch lay in a pan six table-spoonfuls of just warm enough to be oily. Squeeze the juice of a quarter of a lemon over ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 163. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Fillet of Beef with Mushroom Sauce |
The fillet is the tenderloin of beef. They weigh from three to eight pounds, and cost from sixty cents to one dollar per Having no bone, this makes an economical as well ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 98. | |
| The Boston Cooking-School Cook Book (1896) | Fillet of Beef with Vegetables |
Wipe a three-pound fillet, trim, and remove fat. Put onehalf pound butter in hot frying-pan and "w^ien melted add fillet, and turn frequently until the entire sufface is ... From The Boston Cooking-School Cook Book, 1896, page 255. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Fillet of Beef, Larded |
The true fillet is the tenderloin, althou.’h sometimes one see a rib boned and rolled, a A short fillet, weighing from two and a half to three pounds (the average weight ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 162. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Fillet of Pork |
Take pork tenderloin, split lengthwise on the side, place two cut parts together, filling with bread stuffing; bind with coarse thread to keep together; place in baking ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 226. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Fillet of Veal, Roasted |
About eight or ten pounds fillet, ham force-meat (see rule for force-meat), half a cupful of butter, half a teaspoonful of pepper, two table-spoonfuls of salt, two ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 138. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Fillets of Lamb, Cherry Sauce |
For the fillets use either the fillet from the loin or the top of a " best end of a loin " boned. Cut the meat in slices or rounds, and saute in hot butter in the ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 291. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Fillets of Tongue |
Cut any pieces of cold tongue that may be Jeft from either of the preceding in slices about a half-inch Fry them in butter, and serve with mushroom sauce. From Mrs. Rorer's Philadelphia Cook Book, 1886, page 126. | |
| Directions for Cookery, in Its Various Branches (1837) | Fine Beef |
Begin this soup the day before it is wanted. Take a good piece of fresh beef that has been newly killed: any substantial part will do that has not too much fat about it: ... From Directions for Cookery, in Its Various Branches, 1837, page 19. | |
| Mrs. Hale's New Cook Book (1857) | Finer Croquettes of Rice |
{^Entremets.')—Swell the in thin creAm, or in new milk strongly flavored with cocoanut; then add the same ingredients as in the foregoing receipt, and when the rice is ... From Mrs. Hale's New Cook Book, 1857, page 343. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | FiUet of Beef |
The tenderloin of beef is known as the fillet. Trim into shape a fillet of beef weighing about four pounds, removing tendinous portions and veins. Tie and skewer into a ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 105. | |
| Common Sense in the Household (1871) | Fkied Ham |
If raw, soak as for broiling. Cook in a hot frying-pai; turning often until done. Serve with or without the gravy as you please. In some parts of the country it is ... From Common Sense in the Household, 1871, page 151. | |
| Fifty-Two Sunday Dinners (1913) | Flank Steak Stuffed and Braised |
Select a flank steak weighing about two and one-half pounds. Have the butcher peel off the superfluous fat and tissue and score both sides diagonally in opposite ... From Fifty-Two Sunday Dinners, 1913, page 79. | |
| California Mexican-Spanish Cook Book (1914) | Flank Steak, Spanish |
Have butcher cris cross a flank steak. Rub into it flour, seasoned with salt and chile powder, not too much, spread with lard or melted suet, make a filling of bread ... From California Mexican-Spanish Cook Book, 1914, page 84. | |
| The Cook's Own Book (1832) | For Any Sort of Meat |
Boil and strain three table-spoonfuls of gravy, two of vinegar, a blade of mace, a pepper, salt, and a large sliced onion. anchovies in a mortar with a bit of butter; ... From The Cook's Own Book, 1832, page 228. | |
| The White House Cook Book (1887) | For Baked Beans, see PORK AND BEANS |
THIS is stewed the same as green corn, by boiling, adding cream, butter, salt and pepper. From The White House Cook Book, 1887, page 233. | |
| The Cook's Own Book (1832) | For Roast Beef |
(1) Mix a of finely-grated a dessert-spoonful of made mustard, and one of brown sugar, then add vinegar it I e as dn'ck as made mustard. From The Cook's Own Book, 1832, page 236. | |
| The Cook's Own Book (1832) | For Roast Beef |
(2) Put into a stone jar one gill of soy, two of vinegar, two of water, a good-sized stick of horseradish, and two sliced onions. the jar closely, and set it into a pan ... From The Cook's Own Book, 1832, page 236. | |
| Corn Meal for Breakfast, Dinner, Supper (1917) | For Roast Pork |
]A teaspoon salt Put the milk, corn meal, and salt in the top of a double boiler; cook about Remove and cool. Add well-beaten eggs and mix well. Pour batter into ... From Corn Meal for Breakfast, Dinner, Supper, 1917, page 21. | |
| The Cook's Own Book (1832) | For Steaks, Chops, or |
Take your chops out of the frying-pan; for a pound of meat keep a table-spoonful of the fat in the pan, or put in about an ounce of butter; it as much limn as it a rub ... From The Cook's Own Book, 1832, page 238. | |
| Mrs. Beeton's Book of Household Management (1861) | For Sweetbreads, Chickens, Soles |
Ingredients. — 3 tablcspoonfuls of Bechamel sauce, 2 tablespoonfuls of cream, i oz. of butter, 2 yolks of eggs, a few drops of lemon-juice, salt Method. — Put all the ... From Mrs. Beeton's Book of Household Management, 1861, page 268. | |
| Gulf City Cook Book (1878) | Force Meat-balls |
Mix with half a pound of veal chopped very fine, one half pound of pork chopped salt, pepper, a little parsley minced, one table-spoonful of curry-powder, the yelk of ... From Gulf City Cook Book, 1878, page 46. | |
| Directions for Cookery, in Its Various Branches (1837) | Force-meat Balls |
To a pound of the lean of a leg of veal, allow a pound of beef suet. Mince them together very fine. Then season it taste with pepper, salt, mace, nutmeg, and chopped ... From Directions for Cookery, in Its Various Branches, 1837, page 163. | |
| The White House Cook Book (1887) | Fore-quarter of Lamb |
THE first cut to be made in carving a fore-quarter of lamb is to separate the shoulder from the breast and ribs; this is done by passing a sharp carving knife lightly ... From The White House Cook Book, 1887, page 29. | |
| The Appledore Cook Book (1872) | ForTs, Steak |
Cut pork steak quite thin, and sprinkle with salt, pep* per, and a Utile powdered sage. Put a spoonful of drippings or lard in tlie pan, and lay the pork in it; fry ... From The Appledore Cook Book, 1872, page 54. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr. — Croquettes de Jambon au Riz |
Ingredients. — $• a Ib. of finely-chopped cooked ham, £ of a Ib. of cooked rice, i oz.a of butter, 3 tablespoonfuls of white sauce (see Sauces), i finely-chopped ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr. — Croquettes de Matrons |
Ingredients. — i Ib. of chestnuts, |- of a pint of cream, £ of a pint of creme patisserie (see No. 1738), essence of vanilla, castor sugar, egg and breadcrumbs, ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr. — Croquettes de Semoule ou Florador |
Ingredients. — i Ib. of semolina or florador, i oz. of grated Parmesan cheese, i oz. of butter, i pint of milk, 3 yolks of eggs, i whole egg, breadcrumbs, frying-fat, ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr. — Croquettes de Vermicelle au Fromage |
Ingredients, — 2 ozs. of vermicelli, 2 ozs. of grated cheese, i oz. of butter, f of a pint of milk, £ a teaspoonful of made mustard, cayenne, pepper and salt, i egg, ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Modern American Drinks (1895) | Frappe Beef-Tea |
Dissolve a bar-spoonful of extract of beef in two jiggers of water, season to taste with celery bitters, pepper and salt, pour into a long thin ice; mix when Sip From Modern American Drinks, 1895, page 110. | |
| Mrs. Hale's New Cook Book (1857) | French Croquettes of Sweetbread,—Brown |
in a little butter and lard 6 sweetbreads; chop them up a cold tongue that has parboiled; mix them little parsley, an onion, pepper and salt if required. From Mrs. Hale's New Cook Book, 1857, page 143. | |
| The International Cook Book (1906) | French Mutton Chops with Bacon |
843. OMELETTE WITH PUR£E OF ASPARAGUS Plunge a pint of drained, canned asparagus tips into a pint of boiling water for two minutes. Thoroughly drain, then with the aid ... From The International Cook Book, 1906, page 260. | |
| Gulf City Cook Book (1878) | French Sausages |
Chop very fine, or pound in a mortar, equal parts of cold fowls, cream, dried bread-crumbs, and boiled onions; season them with salt, pepper, and nutmeg to taste; put ... From Gulf City Cook Book, 1878, page 41. | |
| Aunt Sammy's Radio Recipes (1927) | Fresh Beef Tongue |
1 beef tongue. 4 quarts water. 3 sprigs parsley. 1 onion, large. 1 teaspoon pepper corns. 2 bay leaves. Wash the tongue ^ycll. Do not trim it. Place it in water to ... From Aunt Sammy's Radio Recipes, 1927, page 33. | |
| Mrs. Hale's New Cook Book (1857) | Fresh Beef Tongue.—Take a |
tongue, ^cloves, and boil it gently for 3 hours: then brush it over wdth tthe yolk of an egg, dredge with bread crumbs, and rroast it, basting it dished, serve it little ... From Mrs. Hale's New Cook Book, 1857, page 127. | |
| Mrs. Owen's Illinois Cook Book (1871) | Fresh Killed Meat |
Will take much longer time boiling than that which has been kept till it is what the butchers call ripe, and longer in cold than in warm weather. If it be frozen it must ... From Mrs. Owen's Illinois Cook Book, 1871, page 55. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Fresh Mushrooms and Sweetbreads |
Soak one pair of sweetbreads in cold water; cover with boiling salted water and let boil three minutes, then simmer twenty minutes; cool, and cut in small cubes. Saut^ ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 274. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Fresh Pork Pot-pie |
Boil a spare-rib, removing all the fat and cracking the bones, until tender; remove the scum as it rises, and when tender season with salt and pepper; half an hour ... From Mrs. Porter's New Southern Cookery Book, 1871, page 112. | |
| The White House Cook Book (1887) | Fresh Pork Pot-pie |
BOIL a sparerib, after removing all the fat and cracking the bones, until tender; remove the scum as it rises, and when tender season with salt and pepper; half an hour ... From The White House Cook Book, 1887, page 166. | |
| The White House Cook Book (1887) | Fresh Sturgeon Steak Marinade |
TAKE one slice of sturgeon two inches thick; let it stand in hot water five minutes; drain, put it in a bowl and add a gill of vinegar, two tablespoonfuls of melted ... From The White House Cook Book, 1887, page 78. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Fricadilloes, or Meat Balls, Sausages, or Rolls |
Chop the meat fine; add a@ slice of onion chopped fine, and ifthe meat be Jean, add one or two slices of bacon; season highly with salt, pepper, sage, thyme, lemon ... From Mrs. Lincoln's Boston Cook Book, 1884, page 297. | |
| The Jewish Manual (1846) | Fricandeau of Veal |
Take a piece from the shoulder, about three to four pounds, trim it and form it into a well shaped even piece, the surface of which should be quite smooth; piqué it ... From The Jewish Manual, 1846, page 96. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Fricandeau of Veal |
Have a piece of veal, weighing about eight pounds, cut from that part of the leg called the cushion. Wet the vegetable masher, and beat the veal smooth lard one From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 141. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Fricandeau of Veal |
4 pounds of the fillet of veal 2 sprigs of parsley ^ pound of larding pork Cut the larding lardoons, and the fillet thickly over one side. Clean the vegetables, cut them ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 140. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Fricandelles of Veal |
Two pounds of clear veal, half a cupful of finely-chopped ham, one of one of crumbs, the juice of half a lemon, one table-spoonful of half a teaspoonful of pepper, one ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 168. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Fricandelles of Veal |
i pound of lean veal y?, cup of stale bread Cook the bread crumbs and milk together until thick and Chop the veal (which must be uncooked) very fine, add this to the ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 139. | |
| La Cuisine Creole (1885) | Fricandellons of Cold Veal or Mutton |
Mince the meat very fine, soak a thick slice of bread in boiling milk, mash it, and mix it with the cold meat; add a beaten egg (or two if you have more than a quar¬ ter ... From La Cuisine Creole, 1885, page 62. | |
| The Virginia House-Wife (1824) | Fricando of Veal |
Cut slices from the fillet an inch thick and six inches long, lard them with slips of lean niddling of bacon, bake them a light brown, tew them in well seasoned gravy, ... From The Virginia House-Wife, 1824, page 65. | |
| The Appledore Cook Book (1872) | Fricassee of Beef |
Put one pint of water into a frying-pan, and when it conies to aboil, thicken with one heaping spoonful of flou*; season with salt, pepper, and a little butter. Cut cold ... From The Appledore Cook Book, 1872, page 50. | |
| The Southern Cookbook (1912) | Fricassee of Cold Roast Beef |
Cut the beef into very thin a handful of: cut an in quarters, and put all a stewpan, with a piece of butter, and some strong broth. Season with salt and pepper, and ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 145. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Fricassee of Dried Beef |
as frizzled beef, but use two even spoonfuls of flour instead of one. Add the beaten of two eggs just as you take it from the fire. Corned beef's liver may be cooked in the same way. From Mrs. Rorer's Philadelphia Cook Book, 1886, page 117. | |
| Rumford Complete Cook Book (1908) | Fricassee of Liver |
2 pounds calfs liver. y{ pound fat salt pork. 1 tablespoon chopped 1 tablespoon butter or drippings. * Cut the liver into rather thick slices and the pork Melt the ... From Rumford Complete Cook Book, 1908, page 73. | |
| The Boston Cooking-School Cook Book (1896) | Fricassee of Veal |
Wipe two pounds sliced veal, cut from loin, and cover with boiling water; add one small onion, two stalks celery, and six slices carrot. Cook slowly until meat is ... From The Boston Cooking-School Cook Book, 1896, page 281. | |
| The National Cookery Book (1876) | Fricasseed Sweetbreads |
Clean half a dozen sweetbreads thoroug hly. Put them in a stewpan with enough water to cover them. Boil them till tender and then ts them from the water. Stir into the ... From The National Cookery Book, 1876, page 84. | |
| The White House Cook Book (1887) | Fricasseed Sweetbreads |
IT they are uncooked, cut into thin slices, let them simmer in a rich gravy for three-quarters of an hour, add a well-beaten egg, two tablespoonfuls of cream and a ... From The White House Cook Book, 1887, page 156. | |
| Buckeye Cookery and Practical Housekeeping (1877) | FricasseeD TRIPE |
Cut tripe in narrow strips, add water or milk to it, and a good bit of butter rolled in flour, season with pepper and a little salt, let simmer slowly for some time, and ... From Buckeye Cookery and Practical Housekeeping, 1877, page 174. | |
| The White House Cook Book (1887) | Fricasseed Tripe |
CUT a pound of tripe in narrow strips, put a small cup of water or milk to it, add a bit of butter the size of an egg, dredge in a large teaspoonf ul of flour, or work ... From The White House Cook Book, 1887, page 146. | |
| Aunt Babette's Cook Book (1889) | Fricasseed Veal with Cauliflower |
Use the breast or shoulder for this purpose, the former being preferable, and cut it up into pieces, not to small. Sprinkle each piece slightly with fine salt and ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 99. | |
| Aunt Sammy's Radio Recipes (1927) | Fried Apples and Bacon |
Select good tart apples. Peel them. Cut tliem in 1-inch cubes. Fry the bacon in a heavy skillet. As soon as the slices of bacon are crisp, remove and drain them on clean ... From Aunt Sammy's Radio Recipes, 1927, page 16. | |
| Housekeeping in Old Virginia (1879) | Fried Bacon |
Dip the ham or slices of middling in bread crumbs. Put in a frying-pan with chopped parsley and pepper. Just before taking off the fire, pour to the gravy a cup of cream. — From Housekeeping in Old Virginia, 1879, page 138. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Fried Bacon |
Cut it into very thin slices, put it in a frying-pan, and heat gradually for about two fry Serve around a dish of fried potatoes. From Mrs. Rorer's Philadelphia Cook Book, 1886, page 165. | |
| The White House Cook Book (1887) | Fried Beef Liver |
CUT it in rather thin slices, say a quarter of an inch thick; pour over it boiling water, which closes the pores of the meat, makes it impervious to the fat, and at the ... From The White House Cook Book, 1887, page 139. | |
| Chinese-Japanese Cook Book (1914) | Fried Beef with Mushrooms |
One pound of beef; one pound of one six lotus seeds; two of syou; one teaspoonful of salt; one half pound of suet. Use the upper part of the round, or rump steak, cut in ... From Chinese-Japanese Cook Book, 1914, page 48. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Fried Beef's Liver |
Cut the liver into slices about a quarter of an inch in thickness, pour boiling water over them; let stand five minutes, then wipe them, sprinkle with salt, pepper, and ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 121. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Fried Calf's Liver |
Cut it in slices, season with pepper and dredge with flour, and fry brown in lard. it perfectly done. Serve in its gravy. From Mrs. Porter's New Southern Cookery Book, 1871, page 106. | |
| The Italian Cook Book (1919) | Fried Croquettes, Bologna Style |
(Fritto composto alia Bolognese) Take a piece of stewed lean veal, a little brain boiled or stewed, and a slice of ham. Chop and grind everything Add a yolk of egg or a. ... From The Italian Cook Book: The Art of Eating Well, 1919, page 57. | |
| The International Cook Book (1906) | Fried Eggs with Salt Pork |
Broiled Mutton Chops (49) 1726. FRIED EGGS WITH SALT PORK Cut from a piece of lean salt pork twelve very thin slices; trim off the skin of each piece, arrange on a large ... From The International Cook Book, 1906, page 525. | |
| The International Cook Book (1906) | Fried Eggs, Ham Sauce |
Broiled Findon Haddock (76) Beefsteaks, Maitre d 'Hotel (172) Fried Potatoes en Quartier (348) Kummel Cakes (1691) 3045. FRIED EGGS, HAM SAUCE Cut two ounces cooked lean ... From The International Cook Book, 1906, page 900. | |
| The Appledore Cook Book (1872) | Fried Ham |
Gt.t the ham in very thin slices, and cut off the rind. Have half a spoonful of boiling drippings in the fryingpan, lay the ham in this, and fry quickly eight minutes; ... From The Appledore Cook Book, 1872, page 57. | |
| Housekeeping in Old Virginia (1879) | Fried Ham |
The slices are always taken from a raw ham, but are most delicate when first simmered a short time: five minutes in a stewpan, dried with a clean cloth and put in a hot ... From Housekeeping in Old Virginia, 1879, page 137. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Fried Ham |
Cut and trim the ham as for broiling. Heat a frying-pan, then put in the ham (use no fat), and fry over a quick ten minutes, or until the fat of the ham is a nice brown. ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 162. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Fried Ham and Eggs |
Fry the ham, dish it, turn the fat out of the pan, wipe out the pan, drain the fat into it, leaving the sediments; add some good lard to it, arid let it get boiling hot. ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 92. | |
| The White House Cook Book (1887) | Fried Ham and Eggs |
CUT slices of ham quite thin, cut off the rind or skin, put them into a hot frying pan, turning them often until crisp, taking care not to burn the slices; three minutes ... From The White House Cook Book, 1887, page 170. | |
| The Boston Cooking-School Cook Book (1896) | Fried Ham and Eggs |
Wipe ham, remove one-half outside layer of fat, and place in frying-pan. Cover with tepid water and let stand on back of range thirty minutes; drain, and dry on a towel. ... From The Boston Cooking-School Cook Book, 1896, page 293. | |
| Manual for Army Cooks (1896) | Fried Ham and Eggs |
Cut the ham into slices about a fourth of an inch thick, trim off the rind, put the sliced ham into a pan. Cover with boiling water and soak for a half hour. If the ham ... From Manual for Army Cooks, 1896, page 108. | |
| The International Cook Book (1906) | Fried Ham and Eggs |
Beef Saute, Lyonnaise (2337) Potatoes, Anna (84) 2594. FRIED HAM AND EGGS Broil six very thin slices ham for two minutes on each side and dress on a hot dish. Lightly ... From The International Cook Book, 1906, page 811. | |
| Good Things to Eat, as Suggested by Rufus (1911) | Fried Hamburg Steak, with Russian Sauce |
Select a piece of buttock beef, remove the fat and chop very fine. Add finely chopped shallot, two eggs, salt, pepper, and grated nutmeg. Mix well and form into balls. ... From Good Things to Eat, as Suggested by Rufus, 1911, page 33. | |
| The Virginia House-Wife (1824) | Fried Lamb |
Separate the leg from the loin, cut off the shank and boil the leg; divide the loin in chops, dredge and fry them a nice brown, lay the leg in the middle of the dish and ... From The Virginia House-Wife, 1824, page 72. | |
| The Creole Cookery Book (1885) | Fried Lamb |
Cut a loin of lamb into thin slices, beat them and lay them in water to take out the blood; then fry them in butter; make the sauce with butter, anchovies and lemon. From The Creole Cookery Book, 1885, page 84. | |
| Gulf City Cook Book (1878) | Fried Liver |
Put in a frying-pan some slices of bacon, and fry out the grease, or a large spoonful Cut the liver in slices; season with pepper and salt; dredge with flower, and fry a ... From Gulf City Cook Book, 1878, page 53. | |
| Housekeeping in Old Virginia (1879) | Fried Liver |
Cut the slices thin, scald them for some minutes, put them in a pan with hot lard, and fry slowly till browned on both sides; add a little salt and pepper. Take up the ... From Housekeeping in Old Virginia, 1879, page 157. | |
| The Italian Cook Book (1919) | Fried Liver |
(Fegato al tegame) Clean and trim the liver, then cut in slices half an inch thick. Dip in flour and place, without delay in a saucepan in which a small onion has been ... From The Italian Cook Book: The Art of Eating Well, 1919, page 117. | |
| Gulf City Cook Book (1878) | Fried Mutton-chops |
Beat some eggs; season with pepper and salt; roll crackers fine. Dip the mutton-chops one by ono in the egg, then in the cracker crumbs. Fry in hot lard. Mutton-chops ... From Gulf City Cook Book, 1878, page 48. | |
| The White House Cook Book (1887) | Fried Pork Chops |
FRY them the same as mutton chops. If a sausage flavor is liked, sprinkle over them a little powdered sage or summer savory, pepper and salt, and if a gravy is liked, ... From The White House Cook Book, 1887, page 168. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Fried Pork Steaks |
Fry a few slices of salt pork, take them out of the frying pan, dredge a little flour over the steaks, and a little pepper and salt; fry them fifteen or twenty minutes ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 65. | |
| The Appledore Cook Book (1872) | Fried Salt Pork |
Cut salt pork into slices a quarter of an inch thick, cut off the rind, and then pour over them boiling water, in which let them stand ten minutes; then turn off the ... From The Appledore Cook Book, 1872, page 54. | |
| The White House Cook Book (1887) | Fried Salt Pork |
CUT in thin slices, and freshen in cold water, roll in flour, and fry crisp. If required quickly pour boiling water over the slices, let stand a few minutes, drain and ... From The White House Cook Book, 1887, page 169. | |
| Manual for Army Cooks (1896) | Fried Salt Pork |
Cut the pork into thin slices; soak it in cold water one hour or longer; drain and wipe it dry. Have the frying pan very hot and dry; put the sliced pork into the pan ... From Manual for Army Cooks, 1896, page 104. | |
| The Boston Cooking-School Cook Book (1896) | Fried Salt Pork with Codfish |
Cut fat salt pork in one-fourth inch slices, cut gashes onethird inch apart in slices, nearly to rind. Try out in a hot frying-pan until brown and crisp, occasionally ... From The Boston Cooking-School Cook Book, 1896, page 292. | |
| The White House Cook Book (1887) | Fried Sweetbreads |
AFTER preparing them as above they are put into hot fat and butter, and fried the same as lamb chops, also broiled the same, first rolling them in egg and cracker crumbs. From The White House Cook Book, 1887, page 155. | |
| The International Cook Book (1906) | Fried Sweetbreads, Montebello |
Petit Pois, Francaise (145) Roast Grouse (167) Chicory Salad (38) 2958. OYSTER COCKTAIL IN TOMATOES Neatly wipe six medium, even-sized red tomatoes, cut a cover off top ... From The International Cook Book, 1906, page 900. | |
| The Appledore Cook Book (1872) | Fried Tripe |
€hit into handsome squares, and dredge with salt, pep* per, and flour, and fry a light brown, in either drippings or lard. From The Appledore Cook Book, 1872, page 59. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Fried Tripe |
It is better to give tripe its long boiling the day before you want it. Cut the tripe the size of an oyster, sprinkle with salt and pepper, let stand ten minutes. Dip ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 122. | |
| The White House Cook Book (1887) | Fried Veal Chops. |
SPRINKLE over them salt and pepper, then dip them in beaten egg and cracker crumbs, and fry in drippings, or hot lard and butter mixed. If you wish a gravy with them, ... From The White House Cook Book, 1887, page 148. | |
| The White House Cook Book (1887) | Fried Veal Cutlets |
PUT into a frying pan two or three tablespoonfuls of lard or beef drippings. When boiling hot lay in the cutlets, well seasoned with salt and pepper and dredged with ... From The White House Cook Book, 1887, page 148. | |
| Gulf City Cook Book (1878) | Fried Veal-cutlets |
Pepper and salt two pounds of veal, sliced from the leg and cut in pieces half the size of your hand. Make a batter of two eggs and a little milk well beaten together. ... From Gulf City Cook Book, 1878, page 50. | |
| The Dixie Cook-Book (1883) | Friep Sarr Pork |
Cut in rather thin slices, and freshen by letting lie an hour or two in cold water or milk and water, roll in flour and fry till crisp (if in a hurry, pour boiling water ... From The Dixie Cook-Book, 1883, page 208. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Friep Sart Pork |
Cut in rather thin slices, and freshen by letting lie an hour or two in cold water or milk and water, roll in flour and fry till crisp (if you are in a hurry, pour ... From Buckeye Cookery and Practical Housekeeping, 1877, page 181. | |
| The Dixie Cook-Book (1883) | Friep TRIPE |
Dredge with flour, or dip in egg and cracker crumbs, fry in hot butter, or other fat, until a delicate brown on both sides, lay it on a dish, add vinegar to the gravy, ... From The Dixie Cook-Book, 1883, page 203. | |
| The International Cook Book (1906) | Fritadelles of Lamb, Me"nagere |
Stewed Potatoes (no) Waffles (296) 2071. SCRAMBLED EGGS ON ANCHOVY TOAST Crack eight fresh eggs in a bowl, add half gill cream, half teaspoon salt and two saltspoons ... From The International Cook Book, 1906, page 636. | |
| Housekeeping in Old Virginia (1879) | Frizzled Beef |
Shred some dried beef, parboil it until it is sufficiently freshened, drain off the water and add enough boiling water to cover it. Bub equal quantities of butter and ... From Housekeeping in Old Virginia, 1879, page 152. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Frizzled Beef |
Half a pound of smoked beef, cut in thin shavings. Pour boiling water over it, and let it stand ten minutes. Drain and heat it in one tablespoonful of hot butter, to ... From Mrs. Lincoln's Boston Cook Book, 1884, page 298. | |
| The White House Cook Book (1887) | Frizzled Beef |
SHAVE off very thin slices of smoked or dried beef, put them in a frying pan, cover with cold water, set it on the back of the range or stove, and let it come to a very ... From The White House Cook Book, 1887, page 138. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Frizzled Beef |
Melt one tablespoon butter, add one tablespoon and one half pound dried Cook five minutes, add one half cup stock, few drops onion juice, one half teaspoon ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 363. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Frizzled Beef |
Use a quarter of a pound of dried beef, tender, crimson and shaved very fine. Into the pan put one tablespoon of butter, let it melt, then add one and onehalf ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 206. | |
| The Dixie Cook-Book (1883) | Frrep Liver |
Cut in thin slices and place on a platter, pour on boiling water and immediately pour it off (this seals the outside, takes away the unpleasant flavor, and makes it much ... From The Dixie Cook-Book, 1883, page 202. | |
| The Dixie Cook-Book (1883) | Frrep Veal Cutletss |
Make a batter of half pint of milk, a well-beaten egg, and flour; fry the veal brown in sweet lard or beef-drippings, dip it in the batter and fry again till brown; drop ... From The Dixie Cook-Book, 1883, page 210. | |
| The National Cookery Book (1876) | FrRizzLeEp BEEF |
Chip very thin as much dried beef as you require. If it is ] -; ] {; ‘ - 3:; ary l i, let 1t stand a few moments alter 10 1s cu ing water. Pour off the water and fry it in a littl ul From The National Cookery Book, 1876, page 127. | |
| The White House Cook Book (1887) | Fulton Market Roast |
IT is still known in New York from the place at which it was and is still served. Take nine large oysters in the shell; wash, dry and roast over a charcoal fire, on a ... From The White House Cook Book, 1887, page 94. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Galantine of Veal |
i breast of veal 1 knuckle of veal 2 cups of cold boiled ham, 2 dashes of cayenne chopped fine of dried bread crumbs i teaspoonful of i small carrot to boil, add to it ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 144. | |
| Boston School Kitchen Text-Book (1887) | General Rule for Baked Meat |
All meat for baking or roasting should be dredged all over with flour, but not until just before Salt draws out a juice, but the flour absorbs it, and when the heat ... From Boston School Kitchen Text-Book, 1887, page 264. | |
| La Cuisine Creole (1885) | Glazing for Tongue, Hams, Etc |
Boil a shin of beef and a knuckle of veal for twelve hours in three or four quarts of water. Put in spices, herbs, and vegetables, the same as for soup; keep it boiling ... From La Cuisine Creole, 1885, page 42. | |
| Larkin Housewives' Cook Book (1915) | Good Sausage Meat |
When making pork sausage use one-third fat and two-thirds lean. Put through food-chopper and, to every twelve pounds of pork, take twelve teaspoons salt, six teaspoons ... From Larkin Housewives' Cook Book, 1915, page 25. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Grated Ham |
Cut a good-sized piece from the thickest portion of a boiled ham, trim off the fat, grate the lean part, and put in the center of a platter; slice some tiny slips of the ... From Buckeye Cookery and Practical Housekeeping, 1877, page 334. | |
| Boston School Kitchen Text-Book (1887) | Gravy for Mutton |
To each cup of boiling water in which the mutton was cooked add 1 tbsp. of flour moistened with a tsp. vinegar, spk. of pepper, and Y-z ssp. Boil 5 m., stirring till ... From Boston School Kitchen Text-Book, 1887, page 99. | |
| The Cook's Own Book (1832) | Gravy for Roast Meat |
(1) Most joint* will afford sufficient trimmings, &.<. to make half a pint of plain jjravy, which you may color with a few drops of In-owning: for those that do not, ... From The Cook's Own Book, 1832, page 137. | |
| The Cook's Own Book (1832) | Gravy Made Without Meat |
(1) Slice three onions, and fry them brown in a little butter; add to half a pint of water, and tlie same of.beer, put in some peppercorns, salt, a little lemon peel, ... From The Cook's Own Book, 1832, page 137. | |
| The Cook's Own Book (1832) | Gravy Made Without Meat |
(2) Knead a good deal of flour into a piece of butter the size of an egg, fry it in a frying-pan over a clear fire, stir with a wooden spoon it become a nice color, ... From The Cook's Own Book, 1832, page 137. | |
| Mrs. Owen's Illinois Cook Book (1871) | Green Corn Pudding for Meat |
Grate about twelve large, full ears of sweet corn, to this add one quart of sweet milk, one quarter of a pound of fresh butter, four well beaten eggs, as much pepper and ... From Mrs. Owen's Illinois Cook Book, 1871, page 119. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Grenadines of Beef |
Have a rump steak cut one inch thick, weighing about two pounds. With a sharp knife cut the tender portion pieces the shape of a French chop. thickly on one (See ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 105. | |
| Mrs. Hale's New Cook Book (1857) | Grill a Shoulder of Lamb.—Half-boil |
it, score it with egg, crumbs, and parsley, seasoned as for cutlets. it over a very clear, slow fire, or put it in a Dutch oven to brown it; serve with any sauce that is ... From Mrs. Hale's New Cook Book, 1857, page 165. | |
| The White House Cook Book (1887) | Grilled Salt Pork |
TAKE quite thin slices of the thick part of side pork, of a clear white, and thinly streaked with lean; hold one on a toasting fork before a brisk fire to grill; have at ... From The White House Cook Book, 1887, page 170. | |
| Housekeeping in Old Virginia (1879) | Grilled Slices of Mutton |
Cut some rather thick slices of underdone cold mutton, score them well and rub in plentifully some common mustard, salt, and cayenne pepper; then broil them over a clear ... From Housekeeping in Old Virginia, 1879, page 182. | |
| The Cook's Own Book (1832) | Ham |
a pan, put ini it a piece of fresh butter, several of ham, about six pieces of veal the r-i/e of a walnut, and two or thre. rvts cut in set these over a tire.:md they ... From The Cook's Own Book, 1832, page 139. | |
| Rumford Complete Cook Book (1908) | Ham and Egg Sandwiches |
Thin slices of buttered 1 tablespoon mayonnaise or white bread. cream dressing to each egg. 1 tablespoon minced ham to each egg. Have the eggs finely chopped or pass ... From Rumford Complete Cook Book, 1908, page 222. | |
| Common Sense in the Household (1871) | Ham and Eggs |
Fry the eggs in a little very nice salted lard; drain off every drop of grease, and lay them upon a hot dish, with neat slices of fried ham around the edges, half the ... From Common Sense in the Household, 1871, page 254. | |
| Housekeeping in Old Virginia (1879) | Ham and Eggs |
Slice the ham rather thick. Fry in a hot pan. Before it becomes hard, take from the pan and lay in a dish over a vessel of hot water. Let the pan remain on the fire, so ... From Housekeeping in Old Virginia, 1879, page 244. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Ham and Eggs |
Fry the ham as directed in the recipe for Fried Ham done, place on a heated dish; allow six eggs to every slice of ham, have them ready, and drop one by one, into the ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 163. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Ham and Eggs on Toast |
Chop fine the trimmings from cold boiled or roasted ham. Toast and butter slices of stale bread. the ham on these, and place in the oven for about three six eggs with ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 361. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Ham and Eggs Sandwiches |
Mix the yolks of six hard-boiled eggs with one tablespoonful of French mustard to a smooth paste, then add one cup of finely-chopped cold boiled ham. Spread a good layer ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 164. | |
| The National Cookery Book (1876) | Ham AND PoratTo |
Boil some potatoes; slice them quite thin, put them in a pan with a good-sized piece of butter, and let them heat thoroughly, but not fry. Boil four eggs hard and chop ... From The National Cookery Book, 1876, page 129. | |
| Presbyterian Cook Book (1873) | Ham Balls |
Beat together two eggs and a half cupful of bread crumbs; chop fine some bits of boiled ham, and mix with them; make into balls and fry a nice brown. From Presbyterian Cook Book, 1873, page 40. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Ham Balls |
YZ cup of cooked ham or tongue 2 tablespoon fuls of dried bread crumbs Put the milk on to boil, add to it the crumbs; the it; add finely chopped, parsley, cayenne, and ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 104. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Ham Balls |
y?, cup of cold cooked ham 2 tablespoonfuls of dried bread crumbs % teaspoonful of nutmeg Chop the ham very fine. Put the milk on to boil, add to it the crumbs,; add the ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 164. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Ham Bats |
Chop fine cold, cooked bam; add an egg for each person, and a little flour; beat together, make into balls, and fry brown in hot butter.—Mrs. Howard Evans, Delaware. From Buckeye Cookery and Practical Housekeeping, 1877, page 178. | |
| The Good Housekeeper (1841) | Ham Boiled |
Aham if dry, requires to be soaked from twelve to twentyfour hours in warm water. Then put it on in cold water, and let it simmer, not boil, four or five hours. It is TO ... From The Good Housekeeper, 1841, page 48. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Ham Boiled in Cider |
Wash the ham as directed, cover cold water, and for twenty-four hours, then wipe dry. Put it in a kettle, more than cover cider, and simmer gently fifteen minutes to ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 161. | |
| The International Cook Book (1906) | Ham Braise", Londonderry |
Tomatoes on Crusts (1287) Broiled Spring Chicken with Cress (12) Chicory Salad (38) Cold Maraschino Pudding 1769. POTAGE, DUBLIN Cut a pound lean mutton in half-inch ... From The International Cook Book, 1906, page 539. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Ham Canapis |
Cut bread in slices one quarter inch thick, then in circles. Saute in butter. Spread with finely chopped ham mixed to a paste with creamed butter and seasoned highly. ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 62. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Ham Croquettes |
1 cup of finely-chopped cooked ham ' 2 cups of mashed potatoes Mix with the hot mashed potatoes, the butter, yolks of two the cayenne; beat until; out to Put the ham in ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 163. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Ham Force-Meat |
Two pounds of cooked ham, chopped, and then pounded fine; one pound of bread crumbs, one pint of milk, the yolks of four eggs, one table-spoonful of mixed mustard. one ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 236. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Ham Forcemeat |
i pint of cold cooked ham, chopped fine YZ pint of stale bread ^ teaspoonful of cayenne i teaspoonful of French Put to boil, add the bread crumbs, and it thickens, then ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 233. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Ham Mousse |
2 cups finely chopped cooked i tablespoon granulated gelaham tine i teaspoon made mustard }i cup cold water X CUP hot water yi. cup heavy cream Pound chopped ham in a ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 50. | |
| The Cook's Own Book (1832) | Ham Omelet |
Take a slice oflwiled ham, mince it as small as [xissible, and mix it with a dozen eggs lieaten with a little veal fry it (keeping it of an equal thickness) in the usual manner. From The Cook's Own Book, 1832, page 139. | |
| The White House Cook Book (1887) | Ham Omelet |
CUT raw ham into dice, fry with butter and when cooked enough, turn the beaten egg over it and cook as a plain omelet. If boiled ham is used, mince it and mix with the ... From The White House Cook Book, 1887, page 257. | |
| Directions for Cookery, in Its Various Branches (1837) | Ham Pie |
sides and bottom of a dish with a good paste rolled out thick. Have ready some slices of cold boiled ham, about half an inch thick, some eggs boiled hard and sliced, and ... From Directions for Cookery, in Its Various Branches, 1837, page 124. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Ham Saap |
Cut up small bits of boiled ham, place in salad-bowl with the hearts and inside leaves of a head of lettuce. Make dressing as follows: Mix in a sauce-pan one pint sour ... From Buckeye Cookery and Practical Housekeeping, 1877, page 258. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Ham Salad |
Soak half a tablespoonful of granulated gelatine in one tablespoonful and a half of cold water, and dissolve in three-fourths of hot liquor. Strain over one cup of ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 133. | |
| Common Sense in the Household (1871) | Ham Sandwiches |
Cut some slices of bread in a neat shape, and trim off the crust, unless it is very tender. Butter them and lay between every two some thin of cold boiled ham. Spread ... From Common Sense in the Household, 1871, page 151. | |
| Presbyterian Cook Book (1873) | Ham Sandwiches |
Mrs. J. W. S. Chop fine some cold dressed ham, and mix with it a teaspoonful of chopped pickle, one of mustard, and a little pepper. Beat about half a pound of butter to ... From Presbyterian Cook Book, 1873, page 39. | |
| The Dixie Cook-Book (1883) | Ham Sarap |
Cut up small bits of boiled ham, place in salad-bow! with the hearts and inside léaves of a head of lettuce. Make dressing as follows: Mix in a sauce-pan one pint sour ... From The Dixie Cook-Book, 1883, page 295. | |
| The International Cook Book (1906) | Ham Saute" with Red Peppers |
Noodles in Cream (238) Maraschino Pudding (1772) 2601. HAM SAUTE" WITH RED PEPPERS * Cut from a raw ham, crosswise, three slices of ten ounces each and neatly trim off ... From The International Cook Book, 1906, page 813. | |
| Foods That Will Win the War and How to Cook Them (1918) | Ham Souffle |
14 cups breadcrumbs 1 tablespoon chopped parsley cups sealded milk 1 teaspoon minced onion 14 cups chopped cooked ham egg yolks 2 egg whites From Foods That Will Win the War and How to Cook Them, 1918, page 49. | |
| Larkin Housewives' Cook Book (1915) | Ham Surprise |
Take two slices of Larkin Ham (cold boiled) cut in mediumsized Make a batter with one egg, one-half cup of milk, a pinch of salt, a teaspoon of Larkin Baking Powder, and ... From Larkin Housewives' Cook Book, 1915, page 31. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Ham Timbales |
i)^ cups of milk or thin cream. The yolks of 2 "hard-boiled" cup of ham, chopped fine. Two raw eggs. J^ a cup of fine bread crumbs. A few drops of tabasco sauce. Take ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 292. | |
| The Cook's Own Book (1832) | Ham to Stew |
die ham in lukewarm water tor twelve hours, drain it, Aid scrape die rind; put it with some slices of fat bacon round the sides, four quarts of weak stock, a good deal ... From The Cook's Own Book, 1832, page 139. | |
| The Cook's Own Book (1832) | Ham Toast |
Cut some crumb of into thin takean number of thin slices of ham, lx-at them well pin, and then soak them in warm water for alxmt two hours; lake them out, put tliejn ... From The Cook's Own Book, 1832, page 139. | |
| The National Cookery Book (1876) | Ham Toast |
Boil one po ind of lean ham. Mince it very fine. Add the yolks of three eggs, one tablespoonful of butter, two tablespoonfuls of cream, and season well with cayenne ... From The National Cookery Book, 1876, page 87. | |
| Gulf City Cook Book (1878) | Ham Toast |
Take a quarter of a pound of lean ham chopped fine, the yelks of three eggs well beaten, half a pound of butter, two table-spoonfuls, of cream, and a little red pepper; ... From Gulf City Cook Book, 1878, page 88. | |
| Housekeeping in Old Virginia (1879) | Ham Toast |
Mince about one pint boiled lean ham. Add the yolks of three eggs well beaten, two tablespoonfuls cream, and a little cayenne pepper. Stir all on the fire until it ... From Housekeeping in Old Virginia, 1879, page 139. | |
| The Creole Cookery Book (1885) | Ham Toast |
Grate some lean ham; mix with it the yolk of an egg, pepper it, and fry it in butter; pour on square bits of toast, and brown it with a salamander. From The Creole Cookery Book, 1885, page 86. | |
| The White House Cook Book (1887) | Ham Toast |
TAKE a quarter of a pound of either boiled or fried ham, chop it fine, mix it with the yolks of two eggs, well beaten, a tablespoonful of butter, and enough cream or ... From The White House Cook Book, 1887, page 307. | |
| Aunt Babette's Cook Book (1889) | Ham Toast |
Take a quarter of a pound of lean ham, finely chopped; the yelks of 'three eggs well beaten, half an ounce of butter, two tablespoonfuls of cream and a little red ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 195. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Ham Toast |
Mix with one tablespoon of finely chopped ham the beaten yolk of an egg and a little milk. Heat over the fire without boiling. Spread on thin but¬ tered toast. From The Good Housekeeping Woman's Home Cook Book, 1909, page 194. | |
| La Cuisine Creole (1885) | Ham Toast for Luncheon |
Beat the yolk of an egg with a tablespoonful of sweet milk; set it on the fire to warm, and thicken it with grated or finely chopped ham; let it simmer a few moments and ... From La Cuisine Creole, 1885, page 66. | |
| The Cook's Own Book (1832) | Ham with Madeira |
in water for two hours a Bayonne, or any other fine ham, boil it for two hours, trim it quickly, and then put it into a stewpan, with thin slices of veal at die bottom; ... From The Cook's Own Book, 1832, page 140. | |
| The Appledore Cook Book (1872) | Ham, and Eggs |
Fry the ham as before directed, and when the ham is all fried, turn the fat into a basin, and scrape the salt from the frying-pan; turn back the fat, and add to it half ... From The Appledore Cook Book, 1872, page 57. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Ham, Continued |
Haricot of ox-tails, Hash, Hearts, Herbs sauce, To make a bouquet of Hermits, Hollandaise sauce, 58, 339 drop cakes, Hot cabbage salad, How to blanch almonds, to boil ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 425. | |
| Directions for Cookery, in Its Various Branches (1837) | Ham, Etc |
with salt and black pepper to your taste, and if you choose, some beaten cloves. Add sage-leaves and sweet marjoram, minced fine, or rubbed to powder. Mix the whole very ... From Directions for Cookery, in Its Various Branches, 1837, page 133. | |
| The Cook's Own Book (1832) | Ham, or Tongue Potted |
Cut a pound of the lean of cold boiled ham or tongue, and it quarter of a pound of the fat, or with butter (in the proportion of about two ounces to a. |xmnd). it is a ... From The Cook's Own Book, 1832, page 139. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Ham-and-Egg Sandwiches |
Chop the ham and pound smooth in a mortar; pass the yolks of hard-boiled eggs through a sieve; mix the yolks with an equal amount of mayonnaise Butter one piece of bread ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 179. | |
| Aunt Babette's Cook Book (1889) | Hambueger Steak |
Is made of round steak chopped extremely fine and seasoned with salt and pepper. You may grate in part of an onion or fry with onions. For invalids, scrape the steak ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 90. | |
| Fifty-Two Sunday Dinners (1913) | Hamburg Roast |
Remove the fat and stringy parts, also marrow-bone, from two pounds round steak. Pass through the meat grinder twice; add the marrow taken from bone, one tablespoon ... From Fifty-Two Sunday Dinners, 1913, page 85. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Hamburg Steak a la Tartare |
1 pound round steak J cup chopped onion 2 ounces beef suet J cup bread crumbs Put meat and suet through meat chopper; add finely chopped onion, and season with salt and ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 109. | |
| Larkin Housewives' Cook Book (1915) | Hamburg Steak with Tomato Sauce |
Put one and a half pounds of round steak through the foodchopper, add one or two eggs, one cup of Larkin Cracker Meal or stale bread-crumbs, salt and pepper, one small ... From Larkin Housewives' Cook Book, 1915, page 20. | |
| The White House Cook Book (1887) | Hamburger Steak |
*?AKE a pound of raw flank or round steak, without any fat, bone or stringy pieces. Chop it until a perfect mince, it cannot be chopped too fine. Also chop a small onion ... From The White House Cook Book, 1887, page 143. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Hamlin Ham Timbales |
_K tablespoon granulated i% tablespoons cold water yi cup chicken stock % cup chopped cooked ham ^2 cup cooked chicken yi pint heavy cream Y% teaspoon paprika Soak ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 164. | |
| The Cook's Own Book (1832) | Haricot Mutton |
Cut die end of a or has into chops of thickness, one rib to; trim off some of the die lower end of the chine it lay in a stewpan, with an ounce of butter; set it o\er a ... From The Cook's Own Book, 1832, page 140. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Haricot Mutton |
Take a cold leg of boiled mutton, or a small one not boiled, and put it into a saucepan that covers close; cut into dice-form two carrots, two turnips, and two onions; ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 55. | |
| The International Cook Book (1906) | Haricot of Lamb |
695. FISH MULLIGATAWNEY, BENARES Have the head of a large fresh fish, or two small ones if preferred, then procure two pounds fresh codfish. Place it in a saucepan with ... From The International Cook Book, 1906, page 214. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Haricot of Mutton |
2 pounds of loin chops ^ pint of water or stock in a frying-pan and, when very hot, fry the chops brown on; take them up, and add the to the butter remaining in; mix, ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 133. | |
| Housekeeping in Old Virginia (1879) | Hash |
One and one-half teacup of boiling water must be poured into a saucepan, mix one heaping spoonful flour with one tablespoonful cold water, stir it in and boil three ... From Housekeeping in Old Virginia, 1879, page 228. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Hash |
Equal parts of meat and potatoes, or two of potatoes to one of meat. Remove all the bone, gristle, and skin, and have only one-fourth part fat meat. Chop very fine, and ... From Mrs. Lincoln's Boston Cook Book, 1884, page 299. | |
| Boston School Kitchen Text-Book (1887) | Hash |
c. tender cooked meat chopped fine, 2 c. "hot mashed 1/2 tsp. salt, ^^ ssp. pepper. Mix until there are no lumps. Put 2 or 3 tbsp. of hot water into a spider. From Boston School Kitchen Text-Book, 1887, page 114. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Hash |
Three-eighths cup of cooked meat cut into cubes, one-fourth cup of cold boiled potatoes cut into cubes; cook one-fourth teaspoon of fat and one-half teaspoon of flour in ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 220. | |
| The Picayune Creole Cook Book (1901) | Hash Croquettes or Boulettes |
Save all fat drippings and bits of fat meat and bacon skin. The former are excellent for frying fritters and doughnuts and pancakes; the latter for greasing the griddle ... From The Picayune Creole Cook Book, 1901, page 385. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Hash on Toast |
Cut pieces of cold meat into small; to every pint of these allow one of butter, one of flour, and a of Put the butter into a frying-pan, and, when a nice brown,; add the ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 111. | |
| Gulf City Cook Book (1878) | Hash with Gravy |
Cut up your cold meat in pieces half an inch thick; put it to stew with half a pint of water, one onion, one Irish potato chopped fine, one table-spoonful of lard, one ... From Gulf City Cook Book, 1878, page 47. | |
| Directions for Cookery, in Its Various Branches (1837) | Hashed Beef |
Take some roast beef that has been very much under-done, and cut off the fat and put the trimmings the bones broken up into a stew-pan with two sliced, a few potatoes, ... From Directions for Cookery, in Its Various Branches, 1837, page 85. | |
| The White House Cook Book (1887) | Hashed Beef on Toast |
CHOP a quantity of cold roast beef rather fine and season it well with pepper and salt. For each pint of meat add a level tablespoonful of flour. Stir well and add a ... From The White House Cook Book, 1887, page 308. | |
| La Cuisine Creole (1885) | Hashed Beef, Plain |
Slice some beef in very thin pieces, season with pep¬ per and salt, and shake a little flour over it. Next, chop a medium sized onion and put it (without the beef) into ... From La Cuisine Creole, 1885, page 60. | |
| Directions for Cookery, in Its Various Branches (1837) | Hashed Mutton |
Cut into small pieces the lean of some cold mutton that has been underdone, and season it with pepper and the bones and other trimmings, put them into a sauce-pan as ... From Directions for Cookery, in Its Various Branches, 1837, page 112. | |
| Gulf City Cook Book (1878) | Hashed Mutton |
Cut thin slices of cold mutton, fat and lean; flour these; have ready an onion boiled in two or three spoonfuls of water add a little gravy and the seasoned meat; let it ... From Gulf City Cook Book, 1878, page 48. | |
| Housekeeping in Old Virginia (1879) | Hashed Mutton |
Cut cold mutton into very thin slices, and make a gravy by boiling the bones for two hours with a little onion, pepper and salt. Strain this gravy and thicken it with a ... From Housekeeping in Old Virginia, 1879, page 223. | |
| The White House Cook Book (1887) | Hashed Mutton |
CUT into small pieces the lean of some cold mutton that has been underdone, and season it with pepper and salt. Take the bones and other trimmings, put them into a ... From The White House Cook Book, 1887, page 158. | |
| The International Cook Book (1906) | Hashed Mutton, with Green Peppers |
Oi-ange Cakes (1984) 2558. SCRAMBLED EGGS, £COSSAISE Crack eight fresh eggs in a bowl, add a half gill cream, season with half teaspoon salt, two saltspoons pepper, and ... From The International Cook Book, 1906, page 798. | |
| Mrs. Hale's New Cook Book (1857) | Haunch of Mutton Roasted.—It will |
to be kept for time, and must therefore be well washed with vinegar, wiped every day, and, if necessary, rubbed with pounded pep per and ginger. Cut off the knuckle ... From Mrs. Hale's New Cook Book, 1857, page 149. | |
| Manual for Army Cooks (1896) | Hints on Roasting Meat |
In roasting beef allow to fifty pounds, four hours, if pieces are cut in chunks of about seven to ten pounds each; remove bones from large roasts; dredge both sides with ... From Manual for Army Cooks, 1896, page 17. | |
| The Boston Cooking-School Cook Book (1896) | Hoast Pork |
Wipe pork, sprinkle with salt and pepper, place on a rack in a dripping-pan, and dredge meat and botton of pan with flour. Bake in a moderate oven three or four hours, ... From The Boston Cooking-School Cook Book, 1896, page 292. | |
| Foods That Will Win the War and How to Cook Them (1918) | Hominy and Curried Mutton with Beets |
1 cup hominy which has been 1 teaspoon curry soaked over night, drained 1 quart fresh water and 1 tea1 teaspoon Worcestershire sauce spoon of salt added; cook 1 ... From Foods That Will Win the War and How to Cook Them, 1918, page 117. | |
| Common Sense in the Household (1871) | Hominy Croquettes |
»J« To a cujiful of cold boiled hominy (small-grained) add a tablespoonful melted butter and stir hard, moistening, by degrees, with a cupful of milk, beating to a soft ... From Common Sense in the Household, 1871, page 249. | |
| Housekeeping in Old Virginia (1879) | Hominy Croquettes |
To one cup cold boiled hominy, add two teaspoonfuls melted FKIED HOMINY — SWEETBKEAD, MUSHROOM PATES. 229 butter, and stir it well, adding by degrees one cup milk, till ... From Housekeeping in Old Virginia, 1879, page 236. | |
| The White House Cook Book (1887) | Hominy Croquettes |
To A cupful of cold boiled hominy, add a teaspoonful of melted butter, and stir it well, adding by degrees a cupful of milk, till all is made into a soft, light paste; ... From The White House Cook Book, 1887, page 302. | |
| Foods That Will Win the War and How to Cook Them (1918) | Hominy Croquettes |
1 cup of cooked hominy of salt 4 cup nuts 3 teaspoon of pepper 1 egg 1 tablespoon melted fat Mix and roll in dried breadcrumbs and bake in oven 20 minutes. From Foods That Will Win the War and How to Cook Them, 1918, page 61. | |
| Modern American Drinks (1895) | Hot Beef-Tea |
A small teaspoonful extract of beef in a hotdrink glass, or mug, fill with boiling water, season to taste with pepper and salt, add two dashes celery serve with a small ... From Modern American Drinks, 1895, page 73. | |
| Gulf City Cook Book (1878) | Hot Dressing for Cabbage Cooked Without Meat |
Beat together the yelks of two eggs, two of brown sugar, four of vinegar, a large table-spoonful of butter, and pepper and salt to taste. Stir well in a sauce-pan till ... From Gulf City Cook Book, 1878, page 97. | |
| Manual for Army Cooks (1896) | Hot Meat Stew, with Garnish |
Take cold meats, game especially, cut up into pieces of small and equal size; put them into the largest pan with broth or cold water, a few quarts of onions, can of ... From Manual for Army Cooks, 1896, page 264. | |
| The Picayune Creole Cook Book (1901) | How to Blanch Sweetbreads |
Select three fine pairs of sweetbreads and clean and trim _ nicely. Soak them for at least two and a half hours in cold, fresh water, pouring off the water from time to ... From The Picayune Creole Cook Book, 1901, page 104. | |
| The Creole Cookery Book (1885) | How to Boil Ham |
A ham, if dry, should be soaked 12 hours in warm water; then put it on in cold water, and let it simmer and boil 5 or 6 hours, according to size. From The Creole Cookery Book, 1885, page 91. | |
| Housekeeping in Old Virginia (1879) | How TO Cook Corned Beef |
The flank is a nice piece to corn; though an ugly piece of meat, it can be made a nice and delicious dish. Wash the flank clean, roll it up as tight as you can, and tie ... From Housekeeping in Old Virginia, 1879, page 167. | |
| Housekeeping in Old Virginia (1879) | How TO Cook Salt Pork |
Many people do not relish salt pork fried, but it is quite good to soak it in milk two or three hours, then roll in Indian meal and fry to a light brown. This makes a ... From Housekeeping in Old Virginia, 1879, page 139. | |
| Housekeeping in Old Virginia (1879) | Hunter's Beef, or Spiced Bound |
To a round of beef weighing twenty -four pounds, take. 3 ounces saltpetre. 3 ounces coarsest sugar. 3 handfuls salt. Beat all into the finest powder; allow the beef to ... From Housekeeping in Old Virginia, 1879, page 164. | |
| Housekeeping in Old Virginia (1879) | Hunter's Round, or Spiced Beef |
To a round of beef that weighs twenty-five pounds, take the following: 3 ounces saltpetre. 1 ounce nutmeg. 1 pint salt. Let the round of beef hang in a cool, dry place ... From Housekeeping in Old Virginia, 1879, page 165. | |
| The Cook's Own Book (1832) | I Calf Liver, Broiled |
it, season with pepper and salt, and broil ly: rub a bit of cold butter on hot and hot. From The Cook's Own Book, 1832, page 88. | |
| Mrs. Hale's New Cook Book (1857) | I'illet of Mutton Roasted.—Cut some |
inches from either end of a large leg of mutton, and the fillet shaped like one of veal. Remove the bone, and fill the cavity with forcemeat made of two cups of bread ... From Mrs. Hale's New Cook Book, 1857, page 152. | |
| Housekeeping in Old Virginia (1879) | Iced Saddle of Mutton |
Reserve the drippings from the meat when it is roasting. After the saddle is nicely cooked, let it get cold. Then take the white part of the gravy and melt it to the ... From Housekeeping in Old Virginia, 1879, page 179. | |
| The Picayune Creole Cook Book (1901) | Inch of Ham |
Wash the tomatoes, selecting fine, large, smooth ones for this purpose. Either cut the tomato in two, or else cut one slice from the stem end. Scoop out the inside of ... From The Picayune Creole Cook Book, 1901, page 242. | |
| Mrs. Beeton's Book of Household Management (1861) | Ingredients. — Sausages |
Method. — Prick the sausages with a fork, throw them into boiling water, and cook gently for 15 minutes. Serve on buttered toast or mashed potato. Or, let them cool ... From Mrs. Beeton's Book of Household Management, 1861, page 732. | |
| The National Cookery Book (1876) | InpDIAN Meat Porrince |
Boil a quart of fresh milk, mix a small teacuptiul of corn meal witl I -pint of cold water, allow it to settle. pour off the water and stir it into the boiled milk, ... From The National Cookery Book, 1876, page 197. | |
| The National Cookery Book (1876) | Inpdian Meat Water Gruel |
Mrx a tablespoonful of Indian meal smoothly in cold water; stir into it a teacupful of boiling water; let it boil until the meal is cooked, and sweeten it. Add also a little salt. From The National Cookery Book, 1876, page 291. | |
| The National Cookery Book (1876) | Inpian Meat Flannel Cakes |
One pint of fine Indian meal, one pint ol wheat flour, ons ill f veast. Mix the wheat and teaspoonful of salt, and two gills 0;::; Indian meal together with as much ... From The National Cookery Book, 1876, page 202. | |
| The National Cookery Book (1876) | InpIAN Meat Puppia |
To one teacupful of meal, mixed with warm water, add on quarter of a pound of melted butter, four eggs, beaten light, sugar to taste, and one spoonful of molasses. ... From The National Cookery Book, 1876, page 203. | |
| The National Cookery Book (1876) | InpIAN Meat WaAFFLEs |
Mix together half a pint of corn meal, one pint of flour, one teacupful of cold boiled hominy, one egg, half a pint of sour milk, a pint of sweet m and soda enough to ... From The National Cookery Book, 1876, page 201. | |
| The National Cookery Book (1876) | InprAN Meat Miixk GRUEL |
\ richer and very delicious Indian gruel is made by using ilk instead of water; two tablespoonfuls of Indian meal to a quart of milk, and sweetening the milk. This had ... From The National Cookery Book, 1876, page 291. | |
| The National Cookery Book (1876) | InprAN Meat Pounp Cake |
Sift a pint of fine yellow Indian meal and half a pint of wheat flour, and mix them well together. Mix together a nutmeg and a tablespoonful of powdered cinnamon. Stir ... From The National Cookery Book, 1876, page 204. | |
| Simple Italian Cookery (1912) | Involtini of Beef " alia Siciliana " |
Take three-quarters of a pound of beef, two ounces of ham, one tablespoon of butter (or From Simple Italian Cookery, 1912, page 62. | |
| Manual for Army Cooks (1896) | Irish Stew, with Salt Beef |
Wash and clean the meat in cold water; separate it from the bone, and cut it into small pieces of about two ounces each, and wash it well again in cold water; peel and ... From Manual for Army Cooks, 1896, page 264. | |
| The Appledore Cook Book (1872) | IRoast Lamb |
"Take a leg of lamb weighing six pounds, wash and -SI. dredge with salt and flour. Cook one hour if in an oven, one and a quarter if in a tin kitchen. Baste often. the ... From The Appledore Cook Book, 1872, page 46. | |
| Mrs. Hale's New Cook Book (1857) | Italian Pork |
Cheese.—Chop, not very fine, 1 lb. of lean pork with 2 lbs. of the inside fat; strew over and mix with them 3 tca-spoousful of salt, half as much pep-, per, a ... From Mrs. Hale's New Cook Book, 1857, page 176. | |
| The Cook's Own Book (1832) | iuavv for Roast Meat |
(2) About a ijnartrr of:ui hour before llie meat i* taken from the put a common a tea-sjxxmnil of salt in it the meal; when it lias all run di.-li, reil, baste and froth ... From The Cook's Own Book, 1832, page 137. | |
| Larkin Housewives' Cook Book (1915) | Jellied Beef Loaf |
Buy a soup bone with some meat on it (shank is the best), put in soup kettle, cover with cold water, add one onion, one carrot and a small bay leaf and simmer gently for ... From Larkin Housewives' Cook Book, 1915, page 21. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Jellied Veal |
1 knuckle of veal ^ teaspoon ful of ground allspice i gill of good vinegar Wipe the knuckle and cut it into pieces; put it in a kettle with two quarts of cold water; ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 143. | |
| Aunt Sammy's Radio Recipes (1927) | Jellied Veal |
1 tablespoon finely chopped parsley. 1 cup whipped cream. Salt and pepper to taste. 2 pounds veal. 1 quart water. 1 tablespoon gelatin. From Aunt Sammy's Radio Recipes, 1927, page 36. | |
| The New England Cook Book, or Young Housekeeper's Guide (1836) | Jl Ragout of Cold Veal |
> Out boiled or roasted veal, in nice slices, flour and in butter, till of a light brown. them up and a little hot water the butter they were fried in, mix a little ... From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 33. | |
| Housekeeping in Old Virginia (1879) | Juried /Steak |
Get from the butcher a tenderloin or porter-house steak. Do not wash it, but be careful to lay it on a clean block and beat it well, but not into holes, nor so as to ... From Housekeeping in Old Virginia, 1879, page 152. | |
| Directions for Cookery, in Its Various Branches (1837) | K N U C K L E of Veal |
Lay four wooden skewers across the bottom of your stewpan, and place the meat upon them first carefully washed it, and rubbed it with salt. Add a table-spoonful of whole ... From Directions for Cookery, in Its Various Branches, 1837, page 98. | |
| The Cook's Own Book (1832) | Kidney |
OF To eight well-beaten eggs, add a litile salt, and part of a cold roasted kidney of veal, finely minced; little more salt; melt in a fryinu-pan one ounce and a half of ... From The Cook's Own Book, 1832, page 171. | |
| The Southern Cookbook (1912) | Kidney |
Chop veal kidney, and some of the fat, likewise a leek or onion, pepper, and salt. it up with an egg balls, and fry them. fillet makes the finest potted veal; or you may ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 151. | |
| La Cuisine Creole (1885) | Kidney and Mushroom Stew |
Cut the kidneys into slices, wash and dry them care¬ fully; pepper and salt them, roll them in flour, and fry in butter till of a delicate brown color. Pour some plain ... From La Cuisine Creole, 1885, page 58. | |
| Common Sense in the Household (1871) | Kidney and other Small Beans |
Shell into cold water, and cook in boiling until tender. A small piece of fat bacon boiled with them is an advantage to nearly all. If you do this, do not salt them. From Common Sense in the Household, 1871, page 239. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Kidney Saute |
Split the kidney in halves lengthwise, and trim off, as carefully as possible, every sinew and all the fat from the inside. Cut it into small pieces. Put two tablespoon ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 120. | |
| The Italian Cook Book (1919) | Kidney Saute* |
(Rognoni saltati) Take one large kidney, or two or. three small kidneys, open them and remove all the fat. Cut lengthwise in thin slices, salt and pour as much boiling ... From The Italian Cook Book: The Art of Eating Well, 1919, page 60. | |
| Aunt Sammy's Radio Recipes (1927) | Kidney Stew |
1 beef kidney. 1 cup diced potato. 1 tablespoon chopped parsley. Few drops tabasco. 1 tablespoon thinly sliced onion. 1 egg yolk Wash the kidney well, remove the skin, ... From Aunt Sammy's Radio Recipes, 1927, page 33. | |
| The Cook's Own Book (1832) | Kidneys |
Cut them through the long way, score them, and sprinkle them over a jtcpjxT and in order to broil all over alike, and to keep them from curling on the gridiron, run a ... From The Cook's Own Book, 1832, page 151. | |
| Housekeeping in Old Virginia (1879) | Kidneys Fried |
After plunging in boiling water, cut them in thin slices and fry in hot butter; add pepper, salt, and toss them for a few minutes in rich brown gravy. — Mrs. M, From Housekeeping in Old Virginia, 1879, page 156. | |
| Housekeeping in Old Virginia (1879) | Kidneys Grilled |
Prepare them as for stewing, cut each kidney in half and dip them in egg beaten up with salt and pepper; bread-crumb them, dip them in melted butter, bread-crumb them ... From Housekeeping in Old Virginia, 1879, page 156. | |
| Gulf City Cook Book (1878) | Kidneys Stewed |
Take a set of kidneys and put in a stew-pan, with one half of water, two table -spoonfuls of three onions sliced thin, pepper and salt, and a spoonful of flour. From Gulf City Cook Book, 1878, page 54. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Kidneys, Saut^ |
Skin, wash and wipe the kidneys, cut in thin, round slices, and season with salt and pepper. Put one table-spoonful of butter and half a table-spoonful in the and when ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 361. | |
| The New England Cook Book (1905) | Kidneys.—Skin |
the kidneys carefully, but do not slice or split them. Lay for ten minutes in warm (not hot) melted butter, rolling them over and over, that every part may be well ... From The New England Cook Book, 1905, page 99. | |
| The Jewish Manual (1846) | Kimmel Meat |
Place asmall piece of the rump of beef, or the under cut of a sirloin in a deep pan with three pints of vinegar, two ounces of carraway seeds tied in a muslin bag, salt, ... From The Jewish Manual, 1846, page 83. | |
| The Virginia House-Wife (1824) | Knuckle of Veal |
Boil a half pint of pearl barley in salt and water till quite tender, drain the water from it and stir ina piece of butter, put it ina deep dish, have the knuckle nicely ... From The Virginia House-Wife, 1824, page 63. | |
| Housekeeping in Old Virginia (1879) | KoAST Leg of Mutton |
Choose young and tender mutton. Take off the shank — wash it well; let it lie fifteen or twenty minutes in salt water to take the blood out. Rub with little salt and ... From Housekeeping in Old Virginia, 1879, page 177. | |
| Aunt Babette's Cook Book (1889) | Koast Veal |
In the first place neve r buy veal that is not fat and white. Veal that is lean and red is not fit for use. The best parts for roasting are the loin or leg. Prepare for ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 97. | |
| The Virginia House-Wife (1824) | Lamb |
The fore quarter should always be roasted and served with mint sauce in a boat, chop the mint small and mix it with vinegar enough to make it liquid, sweeten it with ... From The Virginia House-Wife, 1824, page 72. | |
| The American Frugal Housewife (1829) | Lamb |
brings the same price, either fore-quarter or hind-quarter; therefore it is more profitable to buy a hindquarter than a fore-quarter; especially as its own fat wiJl cook ... From The American Frugal Housewife, 1829, page 54. | |
| The American Frugal Housewife (1829) | Lamb |
one i\Iutton is apt to; this may be helped by soaking the meat in a little salt and water, for an hour before cooking. However, unless meat is very sweet, it is best to ... From The American Frugal Housewife, 1829, page 57. | |
| The Cook's Own Book (1832) | Lamb |
The fore quarter of lamb consists of the the neck, and the breast together; the hind quarter is the leg and are the and pluck, the fry or sweetbreads, skirts, lamband In ... From The Cook's Own Book, 1832, page 152. | |
| The Cook's Own Book (1832) | Lamb |
Half roast a small lore quarter of lamb; cut it into steaks, season thorn with a and pepper; lay them into a dish, and pour in a a of with a blade or two of mace; in a ... From The Cook's Own Book, 1832, page 153. | |
| The Good Housekeeper (1841) | Lamb |
Lamb is a delicate and tender meat; but it requires to be kept a few days, when the weather will permit—and should be thoroughly cooked to be healthful. Never take lamb ... From The Good Housekeeper, 1841, page 51. | |
| Mrs. Owen's Illinois Cook Book (1871) | Lamb |
to Fry. Fry slices of lamb in lard till they are a nice brown. They are nice served on a dish of spinach, or on slices of nicely toasted bread. From Mrs. Owen's Illinois Cook Book, 1871, page 76. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Lamb |
PIE. Take from two to four pounds of lamb steaks, and after removing the fat and bone cut them in inches square; a a stew-pot a for a nice paste, allowing half a pound ... From Mrs. Porter's New Southern Cookery Book, 1871, page 98. | |
| The Southern Cookbook (1912) | Lamb |
Lamb forequarter Lamb, head and hinge,170 Lamb, steaks Lard, hogs' Mutton, breast of Mutton, collops........ Mutton cutlets, Portuguese way Mutton, ham Mutton, rolled ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 240. | |
| Bohemian-American Cook Book (1915) | Lamb |
258. LAMB WITH PAPRIKA GRAVY. s paprikou. Wash and cut into pieces a forequarter of lamb. Place in a saucepan four tablespoons of good butter, one onion, one carrot, ... From Bohemian-American Cook Book, 1915, page 93. | |
| The Jewish Manual (1846) | Lamb and Peas |
Take the best end of a neck of lamb, either keep it whole or divide it into chops as may be preferred, put it into a saucepan with a little chopped onion, pepper, salt, ... From The Jewish Manual, 1846, page 109. | |
| The Jewish Manual (1846) | Lamb and Sprew |
Take a fine neck or breast of lamb, put it in stewpan with as much water as will cover it, add to it a bundle of sprew cut in pieces of two inches in length, a small ... From The Jewish Manual, 1846, page 108. | |
| The Cook's Own Book (1832) | Lamb Breast |
Cut it and stew it in a weak stock, with a ^lass of Port wine; add pepper and salt. \\ hen it is the with butter and flour. Have ready cucumbers stewed in gravy, put ... From The Cook's Own Book, 1832, page 152. | |
| The International Cook Book (1906) | Lamb Breast, Hongroise |
Green Corn (1864) 1972. COLD SALMON PATTY Cut two pounds fresh halibut into small pieces and place in a mortar, thoroughly pound, add two ounces bread panade (No. 1795), ... From The International Cook Book, 1906, page 604. | |
| The Boston Cooking-School Cook Book (1896) | Lamb Bretonne |
Serve hot thinly sliced roast lamb with Beans Bretonne. Soak one and one-half cups pea beans over night in cold water to cover, drain, and parboil until Kidney Lamb ... From The Boston Cooking-School Cook Book, 1896, page 270. | |
| The Cook's Own Book (1832) | Lamb Chops |
Cut a neck or loin of lamb into chops; rub them the beaten yolk of an egg; dip them into Crated bread, mixed with plenty of chopped parsley, and season and fry them ... From The Cook's Own Book, 1832, page 152. | |
| The Boston Cooking-School Cook Book (1896) | Lamb Chops a la Marseilles |
Pan broil, on one side, six French chops, cover cooked side with Mushroom Sauce, place in a buttered bakingdish, and bake in a hot oven eight minutes. Remove to serving ... From The Boston Cooking-School Cook Book, 1896, page 268. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Lamb Chops a La Sabine |
Gash six French chops by cutting through meat nearly to bone and stuff the following: Mix six tablespoons soft bread crumbs, two and tablespoons chopped cooked ham, two ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 241. | |
| Fifty-Two Sunday Dinners (1913) | Lamb Chops Breaded |
Prepare loin or French chops as for broiling. Dip in crumbs, egg (diluted with cold water, allowing two tablespoons water to each egg), and in crumbs, and fry in deep ... From Fifty-Two Sunday Dinners, 1913, page 82. | |
| The International Cook Book (1906) | Lamb Chops, Julienne |
Lima Beans, Fines Herbes (2315) Frankfort Pudding (2264) 2737. VERMICELLI, HOLLANDAISE Prepare a chicken broth (No. 578) and strain it into a saucepan. Break three ... From The International Cook Book, 1906, page 859. | |
| The International Cook Book (1906) | Lamb Chops, Versaillaise |
String Beans au Beurre (139) Roast Squabs (831) Escarole Salad (100) 1429. PUREE, JERUSALEM Peel and thoroughly wash twenty-four Jerusalem artichokes, place in a ... From The International Cook Book, 1906, page 438. | |
| What Mrs. Fisher Knows About Old Southern Cooking (1881) | Lamb Croquettes |
Boil lamb till thoroughly done, then cut into small pieces taking all sinews and gristle out, and put into a chopping tray; grate onion in it to suit your also grate two ... From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 22. | |
| The Boston Cooking-School Cook Book (1896) | Lamb Croquettes |
1 tiiblespoon finely chopped 1 cup cold cooked lamb, cut in onion small cubes 2 tablespoons butter % cup boiled potato cubes )^ cup flour Salt and pepper 1 cup stock 1 ... From The Boston Cooking-School Cook Book, 1896, page 425. | |
| The Cook's Own Book (1832) | Lamb Cutlets |
Cut the cutlets off the loin, into round bits; trim off the fat and skin; dip them into the beaten egg, and then nutmeg, and lemon-peel, pepper, and Fry them a LAM LAR ... From The Cook's Own Book, 1832, page 152. | |
| The Jewish Manual (1846) | Lamb Cutlets with Cucumbers |
Take two fine cucumbers, peel and cut them lengthways, lay them in vinegar for an hour, then stew them in good stock till tender, when stir in the yolks of two or three ... From The Jewish Manual, 1846, page 109. | |
| The Good Housekeeper (1841) | Lamb Dressed with Rice |
Half roast a small fore quarter; cut it into steaks; season them with a little salt and pepper; lay them into a dish, and. pour in a little water. Boil a pound of rice ... From The Good Housekeeper, 1841, page 51. | |
| The Boston Cooking-School Cook Book (1896) | Lamb en Casserole |
Wipe two slices of lamb cut one and one-fourth inches thick from centre of leg. Put in hot frying-pan, and turn frequently until seared and browned on both sides. Brush ... From The Boston Cooking-School Cook Book, 1896, page 274. | |
| The Good Housekeeper (1841) | Lamb Fry |
‘Take the heart, liver and sweet bread of a lamb; eut it into slices and fry it in salt pork fat; or dip it in the beaten white of an egg and strew bread crumbs over it, ... From The Good Housekeeper, 1841, page 111. | |
| The International Cook Book (1906) | Lamb Hash, Browned |
855. FRIED EGGS WITH TARRAGON BUTTER Thoroughly heat half teaspoon butter in a small frying pan; carefully crack in two fresh eggs. Season with half saltspoon salt and a ... From The International Cook Book, 1906, page 264. | |
| The International Cook Book (1906) | Lamb Hash, Chipolata |
3032. LAMB HASH, CHIPOLATA Pick all the meat off leg of lamb left over from yesterday and cut it in very small square pieces, cut also in same shape three boiled ... From The International Cook Book, 1906, page 900. | |
| The International Cook Book (1906) | Lamb Hash, Espagnole |
Cinnamon Griddle Cakes (1195) 2416. EGGS, PAUVRE FEMME Lightly butter a large baking dish, carefully crack in twelve fresh eggs, season with half teaspoon salt and two ... From The International Cook Book, 1906, page 748. | |
| The International Cook Book (1906) | Lamb Hash, Green Peppers Lyonnaise Potatoes |
Skin three-quarters of a pound fresh, sound, red rhubarb. Cut it into one-inch-long pieces. Place in a saucepan with half pound granuSUNDAY, FIRST WEEK OF JANUARY 23 ... From The International Cook Book, 1906, page 40. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Lamb Kidney en Brochette |
Take four lambs’ kidneys, cut nearly through, take out the white veins and trim off the fat. Wash well in cold water, put in a small saucepan and cover with boiling ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 224. | |
| The International Cook Book (1906) | Lamb Kidneys en Brochette |
Sweet Potatoes, Lyonnaise (1092) 1330. EGGS, FOWLER Drain a half pint fine asparagus tips, place in a small saucepan and mash with a wooden spoon; add a half ounce good ... From The International Cook Book, 1906, page 408. | |
| The International Cook Book (1906) | Lamb Kidneys, Caesar |
Macaroni, Swiss (1606) Beignets, Italienne (790) 2689. OYSTERS, PAUVRETTE Open thirty-six good-sized fresh oysters and keep in their deep shells, being careful to detach ... From The International Cook Book, 1906, page 842. | |
| The International Cook Book (1906) | Lamb Salad with Tarragon |
1079. EELS AU SAFFRON Cut the heads from two very fresh eels of one and a half pounds each, then skin and cut them into two-inch-long pieces and keep on a plate. Lightly ... From The International Cook Book, 1906, page 331. | |
| The International Cook Book (1906) | Lamb Saute" German Style Spatzeles |
Lobster Salad, Mayonnaise Banana Fritters (1104) 1766. LAMB SAUTE", GERMAN STYLE Cut meat from leg of lamb left over from yesterday in half-inch pieces. Place in a ... From The International Cook Book, 1906, page 538. | |
| The Cook's Own Book (1832) | Lamb Shoulder, Grilled |
it; score it in chequers about in inch square, nib it over with die yolk of an egg, pepper it, strew it with bread-cnimbs and par.-ley, or sweet lierlw, and carbonado, ... From The Cook's Own Book, 1832, page 153. | |
| The Southern Cookbook (1912) | Lamb Steaks |
Fry a beautiful brown. Throw over them when served, a good quantity of crumbs of bread fried, and chopped parsley: the receipt for doing which of a fine color, is given ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 171. | |
| The International Cook Book (1906) | Lamb Steaks, Luxembourgeoise |
New Carrots, Vichy (894) 2506. CRAB MEAT IN TOMATOES Scald six nice, ripe, fresh, red tomatoes in boiling water for one minute, lift up and peel. Cut off a piece at ... From The International Cook Book, 1906, page 779. | |
| The International Cook Book (1906) | Lamb Steaks, Lyonnaise |
Cauliflower, Hollandaise (853) Cold Pudding, Maraschino (1772) 2430. SVEZHSA SHTCHEE (Soup) Place a three-pound piece short rib of beef in a saucepan with five quarts ... From The International Cook Book, 1906, page 752. | |
| The White House Cook Book (1887) | Lamb Stew |
CUT up the lamb into small pieces (after removing all the fat) say about two inches square. Wash it well and put it over the fire, with just enough cold water to cover ... From The White House Cook Book, 1887, page 163. | |
| Aunt Sammy's Radio Recipes (1927) | Lamb Stew |
2 pounds lamb. 3/2 cup sliced onions. 1 green pepper, chopped. 3 cups diced rutabaga turnips. Salt and pepper. Wipe the meat with a damp cloth, cut into small pieces, ... From Aunt Sammy's Radio Recipes, 1927, page 40. | |
| The White House Cook Book (1887) | Lamb Sweetbreads and Tomato Sauce |
LAMB sweetbreads are not always procurable, but a stroll through the markets occasionally reveals a small lot of them, which can invariably be had at a low price, owing ... From The White House Cook Book, 1887, page 162. | |
| The Italian Cook Book (1919) | Lamb with Peas |
(Agnello ai piselli) Take a piece of lamb from the hind side, lard it with two cloves of garlic cut in little strips and with some sprigs of rosemary. Chop fine a piece ... From The Italian Cook Book: The Art of Eating Well, 1919, page 65. | |
| Mrs. Hale's New Cook Book (1857) | Lamb's Fry.—This |
is the sweetbreads, skirts, and a portion of the liver. Flour, and season it, and fty plain; or, dip the fry in egg, and strew crumbs over it before frying: serve fried ... From Mrs. Hale's New Cook Book, 1857, page 167. | |
| Housekeeping in Old Virginia (1879) | Lamb's Head |
Boil the head and liver, but so as not to let the liver be too much done. Take up the head, split it through the bone, which must remain with the meat on. Cut the meat ... From Housekeeping in Old Virginia, 1879, page 183. | |
| The Southern Cookbook (1912) | Lamb's Head and Hinge |
That of a house lamb is best, but either, if soaked in cold water, will be white. Boil the head separately till very tender, and have ready the liver and lights cut ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 174. | |
| Housekeeping in Old Virginia (1879) | Lamb's Head to Fricassee |
Parboil the head and haslet (the liver excepted); cut the meat in slices from the head; slice the heart, tongue, etc., and fricassee as for chicken. Have the liver fried ... From Housekeeping in Old Virginia, 1879, page 183. | |
| The Cook's Own Book (1832) | Lamb, Leg Of, Boiled |
in a cluth, as l>ossible. in steaks, dip them in egg, bread-numbs, and fry them a nice brown, serve theai round the di.-h, and garnish with dried or fried parsley; with ... From The Cook's Own Book, 1832, page 153. | |
| The Cook's Own Book (1832) | Lamb, to Roast or Boil |
A quarter of an hour is generally allowed to each pound of meat; a leg of lamb of five pounds will therefore take an hour and a quarter to roast or boil, the other ... From The Cook's Own Book, 1832, page 153. | |
| The Boston Cooking-School Cook Book (1896) | Lambs' Kidneys I |
Soak, pare, and cut in slices six kidneys, and sprinkle with salt and pepper. Melt two tablespoons butter in hot frying-pan, put in kidneys, and cook five minutes; ... From The Boston Cooking-School Cook Book, 1896, page 276. | |
| The Boston Cooking-School Cook Book (1896) | Lambs' Kidneys II |
Soak, pare, trim, and slice six kidneys. Sprinkle with salt and pepper, saute in butter, and remove to a hot dish. Cook one-half tablespoon finely chopped onion in two ... From The Boston Cooking-School Cook Book, 1896, page 276. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Larded and Spiced Tongue |
fresh beefs tongue ^ teaspoon ful of black Y\ pound of larding pork YZ. teaspoonful of cloves YZ teaspoonful of allspice YI teaspoonful of salt the tongue, put it water, ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 125. | |
| The Boston Cooking-School Cook Book (1896) | Larded Fillet of Beef |
The tenderloin of beef which lies under the loin and rump is called fillet of beef. The fillet under the loin is known as the long fillet, and when removed no ... From The Boston Cooking-School Cook Book, 1896, page 255. | |
| The International Cook Book (1906) | Larded Sirloin of Beef, Ottmann |
Lamb Chops Saute, Minute (2305) Lima Beans, Stanford (2198) Punch, Violette (474) Roast Quail on Canape's (272) Lettuce Salad (148) Ice Cream au Chocolat (523) 2912. ... From The International Cook Book, 1906, page 900. | |
| The International Cook Book (1906) | Larded Sirloin of Beef, Tomato Sauce |
Roast Capon (378) Celery Mayonnaise (69) Neselrode Pudding (607) 1199. SEMOLINA AND SORREL Prepare and strain into another saucepan a consomme* (No. 52). Remove the ... From The International Cook Book, 1906, page 367. | |
| The Boston Cooking-School Cook Book (1896) | Larded Sweetbread |
Parboil a sweetbread, lard the upper side, and bake until well browned, basting with Meat Glaze. Sweetbreads k la Napoli Parboil a large sweetbread and cut in eight ... From The Boston Cooking-School Cook Book, 1896, page 287. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Larvep Liver |
Lard a calf’s liver with bacon or ham, season with salt and pepper, tie a cord around the liver to keep in shape, put in a kettle with one quart of cold water, a quarter ... From Buckeye Cookery and Practical Housekeeping, 1877, page 173. | |
| The Dixie Cook-Book (1883) | Larvep Liver |
Lard a calf’s liver with bacon or ham, season with salt and pepper, tie a cord around the liver to keep in shape, put in a kettle with one quart of cold water, a quarter ... From The Dixie Cook-Book, 1883, page 203. | |
| The Italian Cook Book (1919) | Leg of Lamb |
(Agnello aiPOrientale) This is a way to cook lamb in use in the Orient and adopted by the Italians, especially in Southern Italy. The leg of lamb is to be larded with ... From The Italian Cook Book: The Art of Eating Well, 1919, page 109. | |
| Mrs. Hale's New Cook Book (1857) | Leg of Lamb .—A leg |
of lamb of four pounds’ weight take about an hour and a quarter; if five pounds, nearly on* hour and a half; a shoulder of four pounds, will be roasted ia an hour, or a ... From Mrs. Hale's New Cook Book, 1857, page 163. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Leg of Lamb a la Francaise |
Put a leg of lamb, weighing about eight pounds, in as small a as it. Put in a muslin bag one one small white turnip, a few green of sweet marjoram and summer savory, ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 142. | |
| The International Cook Book (1906) | Leg of Lamb, Boulangdre |
Stuffed Eggplant, Provencale (306) Roast Squabs with Cress (831) English Bread Pudding (2129) 2411. GIBLETS, FRANCAISE Cut into half-inch pieces the neck, wings, gizzard ... From The International Cook Book, 1906, page 746. | |
| The Italian Cook Book (1919) | Leg of Mutton |
(Cosciotto di castrato arrosto) Before cooking see several days elapse after the animal has been butchered. This, naturally, according to the temperature. Beat it well ... From The Italian Cook Book: The Art of Eating Well, 1919, page 100. | |
| La Cuisine Creole (1885) | Leg of Mutton Boiled a L’anglaise |
Select a fat, fine leg of mutton, put it on the fire in warm water; when it boils skim it, and let it simmer gently for two hours and a half; throw in a tablespoonful of ... From La Cuisine Creole, 1885, page 71. | |
| The Italian Cook Book (1919) | Leg of Mutton in Casserole |
(Cosciotto di castrato in cazzaruola) Take a shoulder or a leg of mutton and after having boned, it lard it with small pieces of bacon dipped in salt and pepper. Salt ... From The Italian Cook Book: The Art of Eating Well, 1919, page 61. | |
| Mrs. Owen's Illinois Cook Book (1871) | Leg of Mutton Soiled |
To prepare a leg of mutton for boiling, trim as for roasting; soak it for a couple of hours in cold water; then put only water enough to cover it, and let it boil for or ... From Mrs. Owen's Illinois Cook Book, 1871, page 65. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Leg of Mutton, Stuffed and Roasted |
Remove the bone; wipe inside and out with a wet cloth; sprinkle the inside with sa; stuff and sew. Put it on a rack in a dripping-pan, with some of the kidney suet on ... From Mrs. Lincoln's Boston Cook Book, 1884, page 259. | |
| Housekeeping in Old Virginia (1879) | Leg of Pork Stuffed |
Make deep incisions in the meat parallel to the bone, trim it so as to leave the skin longer than the flesh; then boil some potatoes, and when they are done, mash them ... From Housekeeping in Old Virginia, 1879, page 129. | |
| The Virginia House-Wife (1824) | Leg of Pork with Pease Pudding |
Boil a small leg of pork that has been sufficiently salted, score the top and serve it up; the pudding must be in a separate dish; get small delicate peas, wash them ... From The Virginia House-Wife, 1824, page 81. | |
| The Cook's Own Book (1832) | Lemon and Liver |
off the rind of a lemon, or of a Seville orange, as thin as possible, so as not to cut off any of the white with it; now cut off all the white, and cut the lemon slices ... From The Cook's Own Book, 1832, page 234. | |
| The Boston Cooking-School Cook Book (1896) | Lenten Croquettes |
Soak one-half cup lentils and one-fourth cup dried lima beans over night, in cold water to cover; drain, add three pints water, one-half small onion, one stalk celery, ... From The Boston Cooking-School Cook Book, 1896, page 421. | |
| The White House Cook Book (1887) | Lima and Kidney Beans |
THESE beans should be put into boiling water, a little more than enough to cover them, and boiled till tender— from half an hour to two hours; serve with butter and salt ... From The White House Cook Book, 1887, page 233. | |
| Mary Elizabeth's War Time Recipes (1918) | Lima Bean Croquettes |
1 pound dried lima beans ¥% cup bread crumbs egg cup milk pinch pepper | alll onli ool oll coal Wash the lima beans and soak over night. - Boil the beans in two quarts ... From Mary Elizabeth's War Time Recipes, 1918, page 81. | |
| Simple Italian Cookery (1912) | Lima Beans with Ham |
Take three-quarters of a pound of lima beans, very tender young ones. Put them in boiling water for five minutes to whiten them. Then put a saucepan one heaping of ... From Simple Italian Cookery, 1912, page 51. | |
| The Boston Cooking-School Cook Book (1896) | Lincoln Croquettes |
Mix one cup each bread crumbs, walnut meats cut in pieces, and cold cooked chicken cut in cubes. Moisten with a sauce made by melting one and one-half tablespoons ... From The Boston Cooking-School Cook Book, 1896, page 427. | |
| The American Frugal Housewife (1829) | Liver |
is usually much despised; but when well cooked, t is very palatable; and it is the cheapest of all animal food. Veal liver is by some considered the best. liver is ... From The American Frugal Housewife, 1829, page 51. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Liver |
Soak ten minutes in boiling water to draw out the blood. Drain; remove the thin skin and veins. Cut into pieces for serving. Season with salt: and pepper; roll in flour, ... From Mrs. Lincoln's Boston Cook Book, 1884, page 257. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Liver and Bacon |
Cut in slices, season with salt and pepper, and cut into small squares. Place on a skewer of liver and bacon, alternating. Fry five minutes in boiling fat. Slip off of ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 358. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Liver and Bacon |
i pound of calf's liver A dash of black pepper Cut the liver into thin slices and scald it; wipe dry. Cut the bacon as many thin as you have of Put the bacon in a ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 150. | |
| The Boston Cooking-School Cook Book (1896) | Liver and Bacon |
Prepare as for Broiled Liver, cut in pieces for serving, sprinkle with salt and pepper, dredge with flour, and fry ia baoon fa*.. Serve with baoon. 208 BOSTOK COOKING-SCHOOL COOK BOOK From The Boston Cooking-School Cook Book, 1896, page 259. | |
| La Cuisine Creole (1885) | Liver and Ham Forcemeat for Stuffing |
Take a calf’s liver, or the livers of three or four tur¬ keys, or geese; lay them in cold water, till ready to use them; cut with them the same quantity of fat ham or ... From La Cuisine Creole, 1885, page 44. | |
| The Cook's Own Book (1832) | Liver and Lemon |
the (it must be |>erfectly fresh) of a fowl or rabbit, and it in spoonfuls of water; it fine, or pound or bruise it in a small quantity of the it was boiled in, and nib From The Cook's Own Book, 1832, page 234. | |
| What Mrs. Fisher Knows About Old Southern Cooking (1881) | Liver Croquettes |
Made of lamb or veal liver. One pound of liver to a quarter of a pound of suet, part boil, chop both separately very fine; pick all strings out of suet, then add suet ... From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 24. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Liver Loaf |
Parboil four of calf's liver, remove skin, chop, and press through a To each cup of liver add one fourth cup soft bread crumbs, one tablespoon one salt, one half ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 172. | |
| The Italian Cook Book (1919) | Liver Loaf |
(Pane di fegato) Cut about one pound of liver in slices and four chicken livers in two parts and put all this in a saucepan with rosemary and a piece of butter. When ... From The Italian Cook Book: The Art of Eating Well, 1919, page 72. | |
| Housekeeping in Old Virginia (1879) | Liver Pudding |
Take two hog's heads, clean nicely; two livers, two lights, and cut all the good part off" half a dozen milts; half a dozen sweetbreads; half a dozen kidneys, split ... From Housekeeping in Old Virginia, 1879, page 231. | |
| Directions for Cookery, in Its Various Branches (1837) | Liver Puddings |
Boil some pigs' livers. When cold, mince them, and season them with pepper, salt, and some sage and sweet marjoram rubbed You may add some powdered cloves. Kave ready ... From Directions for Cookery, in Its Various Branches, 1837, page 130. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Liver Rolls |
i pound of calf's liver i tablespoonful of Worcesteri tablespoonful of mushshire sauce room catsup YZ teaspoon fid of salt the cut water and let stand five minutes; it ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 151. | |
| The Southern Cookbook (1912) | Liver Sauce |
Chop boiled liver of rabbits or fowls, and do with a very little pepper and salt, and some parsley. From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 128. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Liver with Brown Sauce |
i pound of calf's liver 2 slices of bacon y2 pint boiling stock or water i tablespoonful of i tablespoonful of mushWorcestershire sauce room catsup Cut the liver in ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 151. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Liver, Fried in Crumbs |
Season slices with salt and pepper. Dip in egg and very fine cracker crumbs. Fry six in lard. From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 358. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Liver, Sautd |
Cut the liver in ihin slices. Season with salt and pepper. Heat together in a small frying-pan two of butter and a large one of flour. Lay in the liver, and brown it on ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 358. | |
| Camp Cookery (1910) | Liver.—Carefully |
gall-bladder, if the has one—deer none. the liver and skim off the bitter scum that rises; then fry with bacon; or put the liver on a spit, skewer caul fat around it, ... From Camp Cookery, 1910, page 84. | |
| The Virginia House-Wife (1824) | Lo Grill a Breast of Mutton |
Prepare it as before, score the top, wash it over with the yelk of an egg, sprinkle some salt, and cover it with bread crumbs, bake it and pour caper sauce in the dish. ... From The Virginia House-Wife, 1824, page 77. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Loin of Mutton |
In a loin, as cut in Boston, there are seven make a good roast for a This cut is particularly nice in hot weather. It is not as large as a leg, and the is, besides, of a ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 36. | |
| The Italian Cook Book (1919) | Loin of Pork Roasted |
(Lombo di maiale arrosto) The loin of pork, cut in little pieces forms an excellent roast at the spit. The pieces of pork are to be divided by little pieces of toast and ... From The Italian Cook Book: The Art of Eating Well, 1919, page 109. | |
| The International Cook Book (1906) | Loin of Pork with Potatoes |
1002. FISH CHOWDER, TOKIO Lift up four filets from a small, well-cleaned, fresh flounder. Skin the filets, cut the meat into pieces one-half-inch square and keep on a ... From The International Cook Book, 1906, page 308. | |
| The Boston Cooking-School Cook Book (1896) | Loin of Veal k la Jardiniere |
Wipe four pounds loin of veal, sprinkle with salt and pepper, and dredge with flour. Put one-fourth cup butter in deep stewpan; when melted, add veal and brown entire ... From The Boston Cooking-School Cook Book, 1896, page 282. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Lyonnaise Tripe |
About one pound of cooked tripe, cut in small pieces; two table-spoonfuls of butter, one of chopped onion, one of Put the onion and butter m a fryingpan, and when the ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 356. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Lyonnaise Tripe |
Tripe should always be boiled twenty to thirty minutes before cooking, or it will be tough. Cut the tripe in small pieces; boil twenty-five minutes, and drain. Fry one ... From Mrs. Lincoln's Boston Cook Book, 1884, page 256. | |
| The Boston Cooking-School Cook Book (1896) | Lyonnaise Tripe |
Cut honeycomb tripe in pieces two inches long by one-half inch wide, having three cupfuls. Put in a pan and place in oven that water may be drawn out. Cook one ... From The Boston Cooking-School Cook Book, 1896, page 261. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Lyonnaise Tripe |
Cook two tablespoons onion in two tablespoons butter. Add two cups cooked tripe cut in small strips; cook ten Serve on buttered toast; sprinkle with salt and pepper, dot ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 169. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Macaroni Croquettes |
6 ounces of macaroni 2 tablespoonfuls of grated Break the macaroni in pieces about two inches long. Put it in a kettle nearly full of boiling water, and boil rapidly ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 375. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Macaronied Beef |
Six pounds of beef from the upper part of the round or the vein, a quarter of a pound of macaroni (twelve sticks), half a cupful of butter, four large onions, one quart ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 165. | |
| Mrs. Owen's Illinois Cook Book (1871) | maggie Lamb |
Seven eggs, Two coffeecupsful sugar, Flour enough to make a soft dough, Three teaspoonsful baking powder, No milk or water, Two coffeecupsful butter. One teacupful loaf ... From Mrs. Owen's Illinois Cook Book, 1871, page 221. | |
| The Creole Cookery Book (1885) | Mai... Mince Meat |
“One fregh beef tongue, boiled and chopped very fine, 2 lbs. f suet, picked and chopped fine, 4 lbs. of raisins, 2 lbs. of; Sultana plums, 3 lbs. of currants, washed and ... From The Creole Cookery Book, 1885, page 211. | |
| Mrs. Hale's New Cook Book (1857) | Maintenon Cutlets .—Prepare the |
cutlets with egg and sea Boning, fold them in writing-paper, and or in the paper, and with them, in a bofct. sauce as above, sauce piquante, or cucumber sauce. Lamb and ... From Mrs. Hale's New Cook Book, 1857, page 139. | |
| Mrs. Hale's New Cook Book (1857) | MalUm Cutlets |
For Cdtelettes a la Maintenon.— Cut and trim cutlets from a neck or loin of mutton; chop very finely a quantity of parsley a little thyme, and a shalot; put them wdth ... From Mrs. Hale's New Cook Book, 1857, page 156. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Marbled Meat |
1 good-sized chicken (five pounds) 6 sheep's tongues 1 pound of ham or bacon 2 tablespoonfuls of chopped parsley ^ teaspoonful of cloves i tablespoonful of onion juice ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 200. | |
| Directions for Cookery, in Its Various Branches (1837) | Marbled Veal |
Having boiled and skinned two fine smoked tongues, cut them to pieces and pound them to a paste in a mortar, moisttening them with plenty of butter as you proceed. an ... From Directions for Cookery, in Its Various Branches, 1837, page 107. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Marbled Veal |
Trim all the roots and tough from a boiled pickled tongue, which chop and pound to a paste. Have two quarts of cold roasted or boiled veal chopped and pounded to a Mix ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 353. | |
| The Boston Cooking-School Cook Book (1896) | Maryland Croquettes |
Season one cup chopped cold cooked fowl with salt, celery salt, cayenne, lemon juice, and onion juice; moisten with sauce, and cool. Parboil one pint selected oysters, ... From The Boston Cooking-School Cook Book, 1896, page 426. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Mayonnaise of Sweetbreads |
and one pair of sweetbreads, then throw them into cold water for a half-hour. Remove the fat and skin, and cover them with boiling water; add a teaspoonful of for twenty ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 251. | |
| Boston School Kitchen Text-Book (1887) | Meat and |
fish should be examined as soon as they come from the market and be wiped all over with a damp cloth. Then put them on a plate, never in paper, in a cool dark place, not ... From Boston School Kitchen Text-Book, 1887, page 199. | |
| The White House Cook Book (1887) | Meat and Potato Croquettes |
PUT in a stewpan an ounce of butter and a slice of onion minced fine; when this simmers add a level tablespoonf ul of sifted flour; stir the mixture until it becomes ... From The White House Cook Book, 1887, page 141. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Meat and Potato Sandwiches |
Any kind meat, cut in seasoned with potatoes, two eggs, one-fourth of a cupful of boiling milk, one table-spoonful of Have the meat cut in thin slices and seasoned with ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 356. | |
| Presbyterian Cook Book (1873) | Meat Balls |
Half a pound of lean veal and a pound of fat beef chopped; a tablespoonful of thyme, one of parsley, a less marjoram and a little more onion, a pinch of mace, cloves and ... From Presbyterian Cook Book, 1873, page 19. | |
| The Cook's Own Book (1832) | Meat Cakes |
Take whatever meat, game, or (xniltry, you may chance to have, (it !s the better for being under-done); mince it fine, adding a little fat bacon or ham, or little pepper ... From The Cook's Own Book, 1832, page 161. | |
| Chinese-Japanese Cook Book (1914) | Meat Chow Main |
One quarter pound noodles; one quart peanut oil; one half dozen water chestnuts; one half pound of pork; one half pound of veal; two tablespoonfuls of syou; one half ... From Chinese-Japanese Cook Book, 1914, page 57. | |
| The American Frugal Housewife (1829) | Meat Corned, or Salted, Hams, He |
When you merely v/ant to corn meat, you have nothuig io do but to rub in salt plentifully, and let it set in the cellar a day or two. If you have provided more meat than ... From The American Frugal Housewife, 1829, page 48. | |
| Housekeeping in Old Virginia (1879) | Meat Croquettes |
Any nice cold meat when nicely minced will make good croquettes, especially veal. Take about one-quarter loaf bread, well soaked in water and squeezed dry; mix with the ... From Housekeeping in Old Virginia, 1879, page 225. | |
| Mrs. Beeton's Book of Household Management (1861) | Meat Dishes |
3203.— BARLEY CREAM. Ingredients. — \ a Ib. of raw chicken or lean veal, £ an oz. of pearl barley, £ a pint of cold water, £ a gill of cream, salt and pepper. Method. — ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| What Mrs. Fisher Knows About Old Southern Cooking (1881) | Meat Dressing |
One peck of young carrots grated, one dozen red skin onions grated, one dozen cauliflowers grated; mix the vegetables together and put to cook, adding two gallons of ... From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 45. | |
| Mrs. Beeton's Book of Household Management (1861) | Meat Entrees |
Kabbit Cutlrts. j. K.ibbit L.mlol.1:1, 1 Braised. Cold Chicken and Veal Timbales. 2. Souffles of Duck, with Cherry and Spinach. 3. Moulded Sweetbread, with Asparagus. ... From Mrs. Beeton's Book of Household Management, 1861, page 557. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Meat Fritters |
Cut any kind of cold meat into dice. Season well with salt and pepper. Make a fritter Take up some of it in a large spoon, put a small spoonful of the meat in the ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 356. | |
| Housekeeping in Old Virginia (1879) | Meat Loaf |
Chop fine whatever cold meat you may have, fat and lean together; add pepper and salt, one finely chopped onion, two slices of bread which have been soaked in milk, and ... From Housekeeping in Old Virginia, 1879, page 224. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Meat Loaf |
Two pounds of chopped beef, one pound of chopped pork, two eggs, four tea¬ spoons of milk, five crackers, roll fine, salt and pepper. Mix in loaf with bits of butter on ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 202. | |
| Aunt Sammy's Radio Recipes (1927) | Meat Loaf |
2 pounds ground beef. }/2 pound ground pork. 1 onion, grated. 1 cup thick cream sauce or gravy, 1 cup dry bread crumbs. 1 to 2 cups canned tomato. Celery tops. Mix the ... From Aunt Sammy's Radio Recipes, 1927, page 34. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Meat of |
2 medium - sized each, of lobsters. sherry wine and brandy. Grating of nutmeg. y^ a teaspoonful of pepper. i cup of cream. Method.— Remove the meat from the shells and cut it into delicate From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 243. | |
| Rumford Complete Cook Book (1908) | Meat of |
1 lobster. 1 tablespoon Worcestershire or tomato sauce. Beat the two tablespoons of butter to a cream; add the mustard, salt, sauce and lemon lobster in neat pieces, ... From Rumford Complete Cook Book, 1908, page 213. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Meat Pie |
is made as follows: Puta layer of cold roast beef or other bits of meat, chopped very fine, in bottom of dish, and season with pepper and salt, then a layer of powdered ... From Buckeye Cookery and Practical Housekeeping, 1877, page 334. | |
| Manual for Army Cooks (1896) | Meat Pie |
16J pounds meat. 5 pounds flour. 1b pounds suet. I ounce pepper. Make the paste; cut up and stew the onions with jelly from the meat added; cut the meat into dice and ... From Manual for Army Cooks, 1896, page 275. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Meat Porcupine |
Chop fine some lean cooked veal, chicken, or lamb; add one fourth its amount of cracker or bread crumbs, or mashed ‘ potato, and a small quantity of chopped bacon; ... From Mrs. Lincoln's Boston Cook Book, 1884, page 298. | |
| Simple Italian Cookery (1912) | Meat Sauce |
Take a small piece of beef, a small piece of ham, fat and lean, one tablespoon of butter, a small piece of onion, a small piece of carrot, a small piece of celery, a ... From Simple Italian Cookery, 1912, page 33. | |
| Simple Italian Cookery (1912) | Meat Sauce |
Put into a saucepan one pound of beef and an onion chopped up with three ounces of lard, some one clove, and a very of ham. Fry these over a hot for a few moments, ... From Simple Italian Cookery, 1912, page 39. | |
| Simple Italian Cookery (1912) | Meat Sauce |
Chop up some ham fat with a little onion, celery, carrot, and parsley. Add a small. piece of beef and cook until beef is well colored. Then add one and one-half ... From Simple Italian Cookery, 1912, page 46. | |
| Foods That Will Win the War and How to Cook Them (1918) | Meat Shortcake |
2 cups chopped, cooked meat tablespoons shortening 4 cup gravy or soup stock Salt and pepper # cup milk and water Mix flour, salt and baking powder. Rub in shortening, ... From Foods That Will Win the War and How to Cook Them, 1918, page 51. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Meat Souffié |
Make one cup of cream. sauce, and season with chopped parsley and onion juice. Stir one cup of chopped meat (chicken, fresh tongue, veal, or lamb) into the sauce. When ... From Mrs. Lincoln's Boston Cook Book, 1884, page 302. | |
| Common Sense in the Household (1871) | Meat Soups |
which you have arranged in a dish; garnish with circular of hard-boiled eggs and curled parsley. From Common Sense in the Household, 1871, page 35. | |
| Aunt Babette's Cook Book (1889) | Meat Soups |
SHOULD be boiled in a closely-covered kettle, used for no other purpose; boil slowly and steadily to extract all of the meat juices. I prefer a granite soup kettle to ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 47. | |
| Jewish Cookery Book, on Principles of Economy (1871) | Meat Stewed with Raisins and Apples |
Take a good piece of fat meat, and put it in a saucepan, with some seasoning; add one pound of raisins, and a quart of good sized apples. Stew all together, in a quart ... From Jewish Cookery Book, on Principles of Economy, 1871, page 53. | |
| What Mrs. Fisher Knows About Old Southern Cooking (1881) | Meat Stews or Entrees |
Cut your meat into inch pieces and put into a saucepan; season with salt, pepper, and butter or lard. Put one pint of water to a pound of meat. One hour will cook, ... From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 22. | |
| Foods That Will Win the War and How to Cook Them (1918) | Meat Stock |
Leftover bits of meat, bone, or gristle may be used alone or with some fresh meat and bone from shin or neck. To each 1 lb. of meat and bone, add 1 qt. cold water. Let ... From Foods That Will Win the War and How to Cook Them, 1918, page 114. | |
| The Italian Cook Book (1919) | Meat Stuffing for Vol-au-vent |
(Ripieno di came per pasticcini di pasta sfoglia) This stuffing can be made either with stewed or or sweetbreads. The latter are preferable, being more delicate and a ... From The Italian Cook Book: The Art of Eating Well, 1919, page 56. | |
| Gulf City Cook Book (1878) | Meat, Poultry, Etc |
over it the following sauce, quite hot: Three table-spoonfuls of butter, one of vinegar, one of mustard, and one of Worcestershire sauce. From Gulf City Cook Book, 1878, page 43. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Meat, Rice, and Tomato Croquettes |
1 cup chopped meat 1 cup hot rice lemon juice 1 cup Croquette Sauce made with onion juice tomato instead of milk Mix ingredients in order given;; dip in crumbs, egg and crumbs From Lowney's Cook Book, Illustrated in Colors, 1907, page 161. | |
| Mrs. Beeton's Book of Household Management (1861) | MEAT. |
Ingredients. — i medium-sized sole, 2 tablespoonfuls of breadcrumbs, i tablespoonful of finely-chopped suet, i dessertspoonful of finelychopped parsley, £ of a ... From Mrs. Beeton's Book of Household Management, 1861, page 446. | |
| Camp Cookery (1910) | Meat.—Some |
of the liquor the meat was cooked can be thickened by melting a piece of butter the of a ^gg, mixing with it very smoothly a tablespoonful of flour, heating until ... From Camp Cookery, 1910, page 80. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Meat.—To |
apples to weigh about twelve ounces when pared, cored and chopped fine, add six large eggs beaten and a; 26* U raisins and currants, wine or cider, as for minceThis ... From Mrs. Porter's New Southern Cookery Book, 1871, page 315. | |
| Foods That Will Win the War and How to Cook Them (1918) | Meatless Sausage |
1 cup soaked and cooked dried peas, beans, lentils or lima beans 4 cup dried breadcrumbs 1 egg 1 teaspoon sage Mix and shape as sausage. Roll in flour and fry in dripping. o4 From Foods That Will Win the War and How to Cook Them, 1918, page 61. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Melton Veal |
Take any cold veal, either roasted or boiled; chop it fine, and season with salt, pepper, and lemon juice; add two or three tablespoonfuls of cracker crumbs, and moisten ... From Mrs. Lincoln's Boston Cook Book, 1884, page 301. | |
| Manual for Army Cooks (1896) | Method of Cutting Veal |
--- No. 1.-End of loin, for roasts. No. 7.-Breast, for stew. No. 2.-Loin, for roasts or cutlets. No. 8.-Shank, for stew or soup. No. 3.-Rib, for roasts or chops. No. ... From Manual for Army Cooks, 1896, page 29. | |
| California Mexican-Spanish Cook Book (1914) | Mexican Meat Cakes |
Mix pork sausage and hamburger equal parts, to two cups meat add one cup wet bread, add one egg, one-fourth cup onion, teaspoon salt, tablespoon green chile pulp, mix ... From California Mexican-Spanish Cook Book, 1914, page 85. | |
| California Mexican-Spanish Cook Book (1914) | Mexican Meat Dumplings |
Mix one cup meat raw or cooked, add one-half cup chopped bacon, one-half cup tomatoes, teaspoon salt, tablespoon chile pulp or chile powder, mix to 'thick dough with ... From California Mexican-Spanish Cook Book, 1914, page 86. | |
| The International Cook Book (1906) | Mi. Brochette of Lamb, Tomato Sauce |
Cut out a pound and a half tender leg of lamb in half-inch-square thin pieces; cut out also the same quantity and size salted pork. Season the lamb with half teaspoon ... From The International Cook Book, 1906, page 340. | |
| Larkin Housewives' Cook Book (1915) | Michigan Hash |
One pound of Hamburg Steak, two tablespoons of chopped onion, one cup cooked Larkin Rice and two cups cooked Larkia From Larkin Housewives' Cook Book, 1915, page 30. | |
| The International Cook Book (1906) | Mignons of Beef, Duval |
Fresh Peas, Avignonnaise (2078) Coquilles of Sweetbreads (888) Punch, "Francaise (36) Roast Snipe sur Canape's (213) Ice Cream, Constantine (103) 2612. CONSOMM£, ADELINA ... From The International Cook Book, 1906, page 817. | |
| The International Cook Book (1906) | Mignons of Beef, Sauce Poivrade |
String Beans with Butter (1579) Cauliflower, Cream Sauce (1221) Diplomatic Pudding (436) 1785. BISQUE, MARINIERE Place in a saucepan twelve medium, fresh opened oysters, ... From The International Cook Book, 1906, page 544. | |
| The International Cook Book (1906) | Mignons of Mutton, Sauce Porto |
String Beans au Beurra (.139) Roast Chicken (290) Escarole Salad (100) Apple Charlotte (634) 1083. POTAGE AU PAIN Toast twelve thin slices French bread to a nice golden ... From The International Cook Book, 1906, page 332. | |
| The International Cook Book (1906) | Mignons of Veal with Glazed Chestnuts |
Spinach with Cream (399) Pudding Boissy (746) 2791. POTAGE VERMICELLI, SUISSE Place in a saucepan a three-pound piece of beef from the short ribs or flank, pour in five ... From The International Cook Book, 1906, page 878. | |
| The Boston Cooking-School Cook Book (1896) | Mince Fie Meat I |
3 lbs. currants % lb. finely cut citron 1 quart cooking brandy 1 tablespoon cinnamon and mace 1 tablespoon powdered clove 2 grated nutmegs Salt to taste Cover meat and ... From The Boston Cooking-School Cook Book, 1896, page 545. | |
| The American Frugal Housewife (1829) | Mince Meat |
is a great difference in preparing mince meat. Some make it a coarse, unsavory dish; and others make It nice and palatable. No economical house-keeper will despise it; ... From The American Frugal Housewife, 1829, page 58. | |
| The Cook's Own Book (1832) | Mince Meat |
Two pounds of beef suet, picked and chopped fine; of apple, pared, cored, and minced; pounds of currants, washed and picked; one pound of raisins, stoned and chopped one ... From The Cook's Own Book, 1832, page 162. | |
| Mrs. Owen's Illinois Cook Book (1871) | Mince Meat |
Six pounds of meat boiled and beat in a mortar, Six pounds of beef suet, chopped fine, Two pounds of raisins, Half dozen oranges, Half dozen lemons, (grate the peel of ... From Mrs. Owen's Illinois Cook Book, 1871, page 168. | |
| Presbyterian Cook Book (1873) | Mince Meat |
Mrs. E. F. Two pounds of beef, cooked and minced; one and one half pounds of beef suet; two pounds of currants; two pounds of raisins; one half pound of citron; two and ... From Presbyterian Cook Book, 1873, page 69. | |
| The Creole Cookery Book (1885) | Mince Meat |
Two lbs. raisins, 14 lbs. suet, 2% lbs. acid apis glia 6 ounces preserved lemon peel, 4 ounce mace, 4 ounce of cloves, 1 large nutmeg, 2 lbs. sugar, 1 pint of Fren ... From The Creole Cookery Book, 1885, page 212. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Mince Meat |
2 pounds of beef (sticking 2 pounds of beefs suet piece best) i^ pound of candied lemon 2 pounds of layer raisins 2 pounds of currants, picked, 4 pounds of apples ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 395. | |
| The Boston Cooking-School Cook Book (1896) | Mince Meat |
Mix together one cup chopped apple, one-half cup raisins seeded and chopped, one-half cup currants, one-fourth cup butter, one tablespoon molasses, one tablespoon boiled ... From The Boston Cooking-School Cook Book, 1896, page 546. | |
| La Cuisine Creole (1885) | Mince Meat Foe Pies |
Two pounds of beef chopped fine, one peck of apples, two pounds of raisins, two pounds of currants, one pound of citron, one-half pound of suet, three pounds of sugar; ... From La Cuisine Creole, 1885, page 198. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Mince Meat for Pies |
1 cup chopped meat. 2 teaspoonfuls cinnamon. 1} cup raisins. 4g teaspoonful mace. 13g cup currants.: 3g teaspoonful powdered cloves. 1}g cup brown sugar. 1 lemon (grated ... From Mrs. Lincoln's Boston Cook Book, 1884, page 352. | |
| The National Cookery Book (1876) | Mince Meat For Pres |
Three pounds of suet, shredded and chopped fine, four pounds of raisins, stoned and chopped fine, four pounds of currants carefully washed, picked and dried by rubbing ... From The National Cookery Book, 1876, page 207. | |
| La Cuisine Creole (1885) | Mince Meat, Foe Christmas Pies |
Boil a fresh beef tongue tender, let it get cold, then chop it fine, and add one pound of suet, one-half peck of apples, two pounds of currants picked and washed ... From La Cuisine Creole, 1885, page 198. | |
| The Kansas Home Cook-Book (1874) | Mince Meat— Splendid |
R. Two beef tongues, two pounds of beef, one pound of beef suet, four nutmegs, two ounces of cinnamon, one ounce of mace, one spoon powdered cloves, three pounds of ... From The Kansas Home Cook-Book, 1874, page 177. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Mince Pie Meat |
Boil a beef tongue, weighing six pounds, and six pounds of the vein of a round of beef (these should just After skinning the tongue, chop it and the beefvery fine, and ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 261. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Mince Pie Meat |
4 lbs. lean beef 2 lbs. beef suet Baldwin apples lbs. sugar 2 cups molasses 2 quarts cider 4 lbs. raisins, seeded and cut in pieces 3 lbs. currants >2 lb. finely cut ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 181. | |
| The Boston Cooking-School Cook Book (1896) | Mince Pie Meat II |
6 cups chopped cooked beef ^>^ cups chopped suet 1% cups chopped apples 3 cups cider /-^ cup vinegar 1 cup molasses 5 cups sugar ^ lb. citron, finely chopped 2\^ cups ... From The Boston Cooking-School Cook Book, 1896, page 545. | |
| La Cuisine Creole (1885) | Mince Pie Without Meat |
Take one pound of currants, one pound of peeled and chopped apples, one pound of suet chopped fine, one pound of moist brown sugar, quarter of a pound of chopped and ... From La Cuisine Creole, 1885, page 198. | |
| The Woman Suffrage Cook Book (1886) | Mince Pie Without Meat or Apple |
Three crackers rolled fine, one cupful molasses, one cup ful vinegar, one cupful sugar, one cupful raisins chopped one-half cupfol water, one-half cupful butter, one ... From The Woman Suffrage Cook Book, 1886, page 84. | |
| The Creole Cookery Book (1885) | Mince Pies Without Meat |
Six lbs. of the best apples, cored and minced, 8 lbs. of raisins stoned and minced, 8 lbs. of hard boiled eggs, cut very fine, 3 lbs. of powdered sugar, $ ounce of salt, ... From The Creole Cookery Book, 1885, page 211. | |
| Gulf City Cook Book (1878) | Mince-meat |
Two pounds of well-boiled beef or tongue chopped fine, to which add three pounds of raisins, three pounds of currants, one pound of citron chopped, the juice of six ... From Gulf City Cook Book, 1878, page 160. | |
| Larkin Housewives' Cook Book (1915) | Mince-Meat |
Two pounds beef from the shoulder, one pound suet, five pounds apples, one pound mixed candied peel, three pounds raisins, two pounds currants, two and one-half pounds ... From Larkin Housewives' Cook Book, 1915, page 107. | |
| Directions for Cookery, in Its Various Branches (1837) | MINCE-MEAT FOR LENT.—Boil a dozen |
eggs quite hard, and the yolks very a dozen pippins, and two pounds of sultana raisins. Add two pounds of currants, a pound of sugar, a table-spoonful a of beaten mace, ... From Directions for Cookery, in Its Various Branches, 1837, page 286. | |
| Mrs. Owen's Illinois Cook Book (1871) | Minced Beef |
Cut into small pieces the remains of cold meat; the gravy reserved from it, on the first day of its being served, should be put into the stew-pan, with the addition of ... From Mrs. Owen's Illinois Cook Book, 1871, page 69. | |
| The Southern Cookbook (1912) | Minced Beef |
fine the under-done with some fatPut into a small stewpan, some onion, or shallot (a very little will do) a little water, pepper, and till the onion is quite soft; then ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 145. | |
| Larkin Housewives' Cook Book (1915) | Minced Beef |
Put scraps of cooked meat season with pepper and salt, place in a frying pan with a spoonful of butter and enough water to moisten. While this is heating, toast pieces ... From Larkin Housewives' Cook Book, 1915, page 30. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Minced Ham a |
la Poulette. To each cup of fine-chopped ham add one tablespoonful of fine bread crumbs, softened with cream or milk. From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 283. | |
| The Jewish Manual (1846) | Minced Meat |
Take one pound of tender roasted meat, two pounds of shred suet, three pounds of currants, six chopped apples, a quarter of a loaf grated, nutmegs, cloves, pepper; salt, ... From The Jewish Manual, 1846, page 166. | |
| The Creole Cookery Book (1885) | Minced Meat |
Take cold boiled beef, removing all bones and gristle, with a good proportion of cold boiled potatoes; chop them middling fine; fry 3 slices of salt pork ina spider; ... From The Creole Cookery Book, 1885, page 90. | |
| The Boston Cooking-School Cook Book (1896) | Minced Mutton |
2 cups chopped cooked mutton Salt Yolks 6 " hard-boiled " eggs Cayenne %^ teaspoon mixed mustard 1 cup of cream )/^ cup wine Mash the yolks, and season with mustard, ... From The Boston Cooking-School Cook Book, 1896, page 650. | |
| Directions for Cookery, in Its Various Branches (1837) | Minced Veal |
Take some cold veal, cut slices, and mince finely with a chopping-knife. it to your taste with pepper, salt, sweet marjoram rubbed fine, grated lemon-peel and nutmeg. ... From Directions for Cookery, in Its Various Branches, 1837, page 100. | |
| The Jewish Manual (1846) | Minced Veal |
Cut in small square pieces about the size of dice, cold dressed veal, put it into a saucepan with a little water or gravy, season simply with salt, pepper, and grated or ... From The Jewish Manual, 1846, page 100. | |
| Housekeeping in Old Virginia (1879) | Minced Veal |
Cut some slices of cold veal into small bits or dice; take the cold gravy and add to it a half-pint of boiling water, one teaspoonful tomato or walnut catsup, the grated ... From Housekeeping in Old Virginia, 1879, page 171. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Minced Veal and Eggs |
One quart of cold veal, chopped rather coarse; one teaspoonful of lemon juice, one cupful of or two table-spoonfuls of butter, one teaspoonful ot Hour, pepper. Melt the ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 356. | |
| La Cuisine Creole (1885) | Minced Veal and Poached Eggs |
One pound of cold veal chopped very fine. Boil half a pint of sauce till it begins to thicken or glaze; then add a cup of cream and the minced veal; season with pepper ... From La Cuisine Creole, 1885, page 64. | |
| Common Sense in the Household (1871) | Mint Sauce for Roast Lamb |
• 2 tablespoonfuls green mint, chopped fine. 1 tablespoonful powdered sugar. Half a teacupful cider \inegar. Chop the mint, put the sugar and vinegai in a sauc»- boat, ... From Common Sense in the Household, 1871, page 189. | |
| Gulf City Cook Book (1878) | Mint-sauce for Lamb |
Three table-spoonfuls "of chopped mint, three table-spoonfuls of brown sugar, half pint of vinegar, and a salt-spoonful of salt; stir well until the sugar is Do not heat. From Gulf City Cook Book, 1878, page 90. | |
| The International Cook Book (1906) | Mironton of Lamb, Paysanne |
1332. CASES OF OYSTERS, AU GRATIN Carefully oil the outside of six paper cases. Cut twenty-four large, freshly opened oysters into four quarters each, place them in a ... From The International Cook Book, 1906, page 409. | |
| The White House Cook Book (1887) | Mixed Eggs and Bacon |
TAKE a nice rasher of mild bacon; cut it into squares no larger than dice; fry it quickly until nicely browned; but on no account burn it. Break half a dozen eggs into a ... From The White House Cook Book, 1887, page 253. | |
| Foods That Will Win the War and How to Cook Them (1918) | Mock Mince Meat Filling—for Pie |
1 cup cranberries, chopped mixed | 1 cup raisins with + cup cold water Mix all. Bring to boiling point and place in double crust pastry or cook until thick and use as filling for tarts. From Foods That Will Win the War and How to Cook Them, 1918, page 74. | |
| The White House Cook Book (1887) | Mock Mince Meat Without Meat |
ONE cupful of cold water, half a cupful of molasses, half a cupful of brown sugar, half a cupful of cider vinegar, two-thirds of a cupful of melted butter, one cupful of ... From The White House Cook Book, 1887, page 372. | |
| Gulf City Cook Book (1878) | Mock Mince-meat |
Three soda-crackers rolled fine, one cup of cold water, one of molasses, half cup brown sugar, three quarters of a cup of melted of raisins seeded and chopped, half cup ... From Gulf City Cook Book, 1878, page 161. | |
| The National Cookery Book (1876) | Murron CHops |
[rim the chops, and throw the trimmings into a saucepan to immer with a little onion. Season some grated bread o1 icker with salt and pepper Dip eac chop into melted ... From The National Cookery Book, 1876, page 76. | |
| Directions for Cookery, in Its Various Branches (1837) | Mutton |
Cut scrag half of a neck of mutton, and having soaked it for an hour, put it into a soup-pot with two quarts As soon as it boils, skim it well, and then slacken the fire ... From Directions for Cookery, in Its Various Branches, 1837, page 21. | |
| The Good Housekeeper (1841) | Mutton |
Mutton is best from August till January. It is nutritious and often agrees better than any other meat with weak stomachs. To have it tender, it must be kept as long as ... From The Good Housekeeper, 1841, page 50. | |
| The White House Cook Book (1887) | Mutton |
No. 1. Leg, used for roasts and for boiling. No. 2. Shoulder, used for baked dishes and roasts. No. 3. Loin, best end used for roasts, chops. No. 4. Loin, chump-end used ... From The White House Cook Book, 1887, page 21. | |
| The Epicurean (1894) | Mutton |
paper, let cook to reduce in the oven, being careful to baste frequently, and to add more liquid as quickly as it evaporates, they will take about two hours. Have some ... From The Epicurean, 1894, page 551. | |
| Foods That Will Win the War and How to Cook Them (1918) | mutton |
a Neck—use for stews. Shoulder for cheaper chops. Breast for roast. Ribs for chops or crown roast. Loin for roast. Flank for stews. Leg for cutlet and roast.: From Foods That Will Win the War and How to Cook Them, 1918, page 45. | |
| The National Cookery Book (1876) | Mutton and Lamb |
Mutton should be young and fat. The latter shows it to be in good condition. In cold weather it should always be hung in a cold dry place, where there is a good ... From The National Cookery Book, 1876, page 75. | |
| Housekeeping in Old Virginia (1879) | Mutton and Lamb |
When the weather will admit of it, mutton is better for being kept a few days before cooking. The saddle, which is considered the finest piece, consists of the back or ... From Housekeeping in Old Virginia, 1879, page 176. | |
| The New England Cook Book (1905) | Mutton and Lamb |
THE best mutton is small-boned, plump, finely grained, and short legged; the lean of a dark, rather than of a bright hue, and the fat white and clear; is yellow, the ... From The New England Cook Book, 1905, page 100. | |
| The Southern Cookbook (1912) | Mutton and Potato Pie |
Season the steaks of a loin or neck; lay them in a dish: have ready potatoes mashed very thick, with some milk, and a bit of butter and salt, and cover the meat as thick ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 170. | |
| Housekeeping in Old Virginia (1879) | Mutton Chop |
Get from your butcher nicely shaped mutton chojDS, not too long. Put them into a pan with pepper and salt, and barely enough water to cover them. Cover close and simmer ... From Housekeeping in Old Virginia, 1879, page 180. | |
| Housekeeping in Old Virginia (1879) | Mutton Chop |
Cut the steaks; pepper and salt them. Broil them lightly on both sides; take them off the gridiron, lay them on a spider. Slice up one large onion and stew until it ... From Housekeeping in Old Virginia, 1879, page 180. | |
| The Virginia House-Wife (1824) | Mutton Chops |
Cut the rack as for the harfico, broil them, and, when dished, pour over them a gravy made with two large spoonsful of boil i ing water, one of mushroom catsup, a small ... From The Virginia House-Wife, 1824, page 76. | |
| Directions for Cookery, in Its Various Branches (1837) | Mutton Chops |
Take chops or steaks from a loin of mutton, cut oflf the bone close to the meat, and trim skin, and part of the fat. Beat them to make them tender, and season them with ... From Directions for Cookery, in Its Various Branches, 1837, page 110. | |
| The Good Housekeeper (1841) | Mutton Chops |
Cut the chops off a loin or the best end of a neck of mutton; pare off the fat, dip them in a beaten egg and strew over them grated bread, seasoned with salt and finely ... From The Good Housekeeper, 1841, page 51. | |
| Common Sense in the Household (1871) | Mutton Chops |
If your butcher has not done it,—and the chances are that he has not, unless you stood by to see it attended to, trim superflvious fat and so as to give the chops a ... From Common Sense in the Household, 1871, page 110. | |
| The Appledore Cook Book (1872) | Mutton Chops |
Cut the chops from the loin or the neck; broil as you do beefsteak, and in ^oi dishes. - Serve mashed potatoes, stewed tomatoes, boiled onions, and boiled rice. From The Appledore Cook Book, 1872, page 50. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Mutton Chops |
Sprinkle the chops with salt, pepper and flour. in the double broiler. Broil over or before the fire for Serve on a hot dish with butter, salt and for tomato sauce. The ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 140. | |
| Housekeeping in Old Virginia (1879) | Mutton Chops dressed with Tomatoes |
Place in a pan tomatoes peeled and chopped; season with butter, pepper, sugar, and salt". Take from your gridiron some nicely broiled mutton chops; put into a pan, cover ... From Housekeeping in Old Virginia, 1879, page 180. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Mutton Chops en Casserole |
Melt two tablespoons of butter, add three slices of onion, and saute in it the chops cut from a shoulder of mutton. Place in a casserole one-quarter cup each of carrots, ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 230. | |
| The International Cook Book (1906) | Mutton Chops with Mashed Potatoes |
Cold Old-fashioned Rice Pudding (140) 2020. CRAYFISH, BORDELAISE Procure thirty-six large fresh crayfish and keep them in running water for one hour. Drain, remove the ... From The International Cook Book, 1906, page 619. | |
| The International Cook Book (1906) | Mutton Chops with Peas |
2822. MUTTON CHOPS WITH PEAS Neatly fry and flatten six fine, fresh, tender mutton chops, season all over with a teaspoon salt and half teaspoon pepper, roll in a ... From The International Cook Book, 1906, page 890. | |
| The International Cook Book (1906) | Mutton Chops, Lilleoise |
Garfield Potatoes (1843) 2126. MARINADED FROGS' LEGS, FPIED Cut away feet from one and a half pounds fresh frogs' legs. Place in a small stone jar and cover with half ... From The International Cook Book, 1906, page 652. | |
| The Jewish Manual (1846) | Mutton Collops |
Take from a fine knuckle a couple of slices, cut and trim them in collops the size of a tea cup, flatten them and spread over each side a forcemeat for cutlets, and fry ... From The Jewish Manual, 1846, page 106. | |
| The Southern Cookbook (1912) | Mutton Collops |
Cut from that part of a well hung loin of mutton which is next the leg, some collops very out the sinews, season them with salt, pepper and mace, and strew over them ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 171. | |
| The Boston Cooking-School Cook Book (1896) | Mutton Curry |
Wipe and cut meat from fore-quarter of mutton in one-inch pieces; there should be three cupfuls. Put in kettle, cover with cold water, and bring quickly to ... From The Boston Cooking-School Cook Book, 1896, page 274. | |
| The Cook's Own Book (1832) | Mutton Cutlets |
Cut into cutlets a pound and a half of the thick a leg of mutton, and grated bread crumbs, some pepper, salt, and thyme, and sweet marjoram. Rub die cutlets with nieltcd ... From The Cook's Own Book, 1832, page 166. | |
| The Jewish Manual (1846) | Mutton Cutlets |
Have a neck of mutton, cut the bones short, and remove the chine bone completely; cut chops off so thin that every other one shall be without bone, trim them carefully, ... From The Jewish Manual, 1846, page 107. | |
| The Italian Cook Book (1919) | Mutton Cutlets and Filet of Veal |
(Braciuole di castrato e filetto di vitella) Put in saucepan a slice of ham, some butter, a little bunch composed of carrot, celery and stems of parsley and over this ... From The Italian Cook Book: The Art of Eating Well, 1919, page 68. | |
| The Southern Cookbook (1912) | Mutton Cutlets in the Portuguese Way |
Cat the chops, and half fry them, with sliced shallot and onion, chopped parsley and two bay leaves; seasoned with pepper and salt. Then lay a forcemeat on a piece of ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 173. | |
| The Boston Cooking-School Cook Book (1896) | Mutton Cutlets k la Maintenon |
Wipe six French Chops, cut one and one-half inches thick. Split meat in halves, cutting to bone. Cook two and one-half tablespoons butter and one tablespoon onion five ... From The Boston Cooking-School Cook Book, 1896, page 269. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Mutton Cutlets, Crumbed |
Season French chops with salt and dip in melted butter, and roll in fine bread crumbs. Broil for eight minutes over a fire not too bright, as the crumbs burn easily. ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 193. | |
| The White House Cook Book (1887) | Mutton Cutlets. |
PREPARE them the same as for frying, lay them in a dripping-pan with a very little water at the bottom. Bake quickly, and baste often with butter and water. Make a ... From The White House Cook Book, 1887, page 160. | |
| The New England Cook Book (1905) | Mutton Dressed |
like Venison.—Skin and bone a loin of mutton, and lay it into a stewpan with a pint of a large onion stuck with a dozen half a pint of port wine, and a spoonful of ... From The New England Cook Book, 1905, page 101. | |
| The Appledore Cook Book (1872) | Mutton Fie, Flain |
Take the cold mutton that has remained from a former dinner, cut into thin slices, put into a pudding dish, and season with pepper and salt. Mix two tablespoonfuls of ... From The Appledore Cook Book, 1872, page 50. | |
| The Cook's Own Book (1832) | Mutton Fillet, Stewed |
Put a fillet of mutton or a piece of beef, weighing about seven pounds, into a stewpan, with a carrot, a turnip, an onion stuck with two or du-ee cloves, and a pint of ... From The Cook's Own Book, 1832, page 166. | |
| The Jewish Manual (1846) | Mutton Ham |
Choose a fine leg of mutton, rub it in daily with a mixture of three ounces of brown sugar, two ounces of common salt, and half an ounce of saltpetre, continue this ... From The Jewish Manual, 1846, page 108. | |
| Common Sense in the Household (1871) | Mutton Ham |
For a leg of mutton weighing 12 lbs., take 1 ounce of black pepper, or ^ ounce of cayenne, ^ lb, brown sugar, 1 ounce saltpetre, 1^ lb. The day after the sheep is ... From Common Sense in the Household, 1871, page 111. | |
| The Southern Cookbook (1912) | Mutton Ham |
Choose a finegrained leg of wether mutton, of twelve or fourteen pounds weight. Let it be, cut ham-shape, and hang two days: then put into a stewpan of bay the same of ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 173. | |
| The Cook's Own Book (1832) | Mutton Ham, to Cure |
hind quarter of IM >d mutton into the sliaj>e of a ham, pound one ounce of salt]>etre, with one pound of coarse salt and a quarter of a pound of brown sugar, rub die ham ... From The Cook's Own Book, 1832, page 166. | |
| Mrs. Owen's Illinois Cook Book (1871) | Mutton Hams |
To fickle for Drying. First take a weak brine and put the hams into it for two days, then pour off and apply the following, and let it remain on from two to three weeks, ... From Mrs. Owen's Illinois Cook Book, 1871, page 57. | |
| Directions for Cookery, in Its Various Branches (1837) | Mutton Harico |
Take a neck of mutton, cut it into chops, and fry them brown. Then put them into a stew-pan with a bunch of sweet herbs, two or three cloves, a little mace, and pepper ... From Directions for Cookery, in Its Various Branches, 1837, page 113. | |
| Housekeeping in Old Virginia (1879) | Mutton Hash |
Cut the meat up fine, putting the bones on to stew in water; then take out the bones and put in the hash, with pepper, salt and gravy left from the day before. Let these ... From Housekeeping in Old Virginia, 1879, page 223. | |
| The International Cook Book (1906) | Mutton Hash, Colbert |
THURSDAY, FOURTH WEEK OF DECEMBER 957 3078. SCALLOPS, WILSON Place one and a half pounds very fresh scallops in a bowl and squeeze in juice of a sound lemon. Add a ... From The International Cook Book, 1906, page 900. | |
| La Cuisine Creole (1885) | Mutton Haunch |
Let it lie in vinegar and water a few hours before it is put to cook. When wanted, rub it all over with pep¬ per and salt, and when going to put it in the oven, cover it ... From La Cuisine Creole, 1885, page 72. | |
| The Cook's Own Book (1832) | Mutton Haunch, Like Veni |
SON. fat haunch of let it hang a week, then pound one ounce of black, and one ounce of Jamaica pepper, and rub them over the pour a bottle of Port wine over it, and let ... From The Cook's Own Book, 1832, page 166. | |
| The Italian Cook Book (1919) | Mutton Kidney Fried |
(Granelli di montone fritti) Wash, remove the skin that covers the kidneys and cut in very thin slices. Wipe with a cloth, dip first in ground bread crumbs, then in a ... From The Italian Cook Book: The Art of Eating Well, 1919, page 112. | |
| The Cook's Own Book (1832) | Mutton Neck |
(2) Put or fixe pounds of the best end of a neck (that has been kept a few days) into as much cold j soft water as will cover about two inches over; let it very slowly ... From The Cook's Own Book, 1832, page 167. | |
| Aunt Babette's Cook Book (1889) | Mutton or Lamb Chops |
Those, off the loin are best. Cut off some of the fat, throw into the spider and heat. Season the chops with salt and pepper or salt and ginger. I prefer the latter. ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 93. | |
| The Southern Cookbook (1912) | Mutton Pie |
Cut steaks from a loin or neck of mutton: beat them and remove some of the fat. Season with salt, pepper, and a little onion. Put a little water at the bottom of the ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 170. | |
| The Cook's Own Book (1832) | Mutton Polpettes |
lean of any joint of cold roasted mutton, pare off fhe skin, and mince the meat with a little grated bacon and calf's udder; salt, pepper, nutmeg, a few mushrooms and ... From The Cook's Own Book, 1832, page 168. | |
| Manual for Army Cooks (1896) | Mutton Pot Pie |
Take piece of mutton from the neck, cut into small pieces, stew slowly for two or three hours, and season with pepper and salt. Half an hour before serving drop ... From Manual for Army Cooks, 1896, page 110. | |
| The White House Cook Book (1887) | Mutton Pudding |
LINE a two-quart pudding basin with some beef suet paste; fill the lining with thick mutton cutlets, slightly trimmed, or, if preferred, with steaks cut from the leg; ... From The White House Cook Book, 1887, page 161. | |
| The Southern Cookbook (1912) | Mutton Pudding |
Season as above. Lay one layer of steaks at the bottom of the dish, and pour a batter of potatoes boiled and pressed through a colander, and mixed with milk and egg, ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 170. | |
| Mrs. Owen's Illinois Cook Book (1871) | Mutton Sash |
Cut cold mutton into small pieces, fat and lean together; make a gravy with the bones that you have taken the meat from; put on a little water, add pepper, salt, an ... From Mrs. Owen's Illinois Cook Book, 1871, page 77. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Mutton Sausage |
Take one pound of a leg of mutton that has been roasted or boiled, chop it very fine, season it with pepper, salt, mace and nutmeg; add six of herbs, a few anchovies and ... From Mrs. Porter's New Southern Cookery Book, 1871, page 95. | |
| The Southern Cookbook (1912) | Mutton Sausages |
Take a pound of the rawest part of a leg of mutton, has been either roasted or: chop it extremely season with pepper, salt, mace, and nutmeg. Add six ounces of beef ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 170. | |
| The Cook's Own Book (1832) | Mutton Shoulder, Stewed |
(1) a of mutton with a sharp knife, and the space with the following stuffing: grated bread, minced suet, the of two eggs Sew or fasten it with small skewers; brown it ... From The Cook's Own Book, 1832, page 168. | |
| The Southern Cookbook (1912) | Mutton Steaks |
Should be cut from a loin or neck that has hung. latter, the bones should not be long. They should be broiled on a clear fire, and seasoned when half done, and ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 171. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Mutton Steaks with Cucumbers |
Quarter cucumbers and lay them into a deep sprinkle them with salt, and pour vinegar Fry the chops of a fine brown and into a stew-pan; drain the cucumbers and put them ... From Mrs. Porter's New Southern Cookery Book, 1871, page 95. | |
| The International Cook Book (1906) | Mutton Steaks, Sauce Poivrade |
Fried Eggplants (460) Spinach with Cream (399) ^ Roast Snipes (213) Pineapple Pudding (128) 1307. • PUR£E SOUBISE Finely slice six sound, peeled onions, place in a large ... From The International Cook Book, 1906, page 402. | |
| Housekeeping in Old Virginia (1879) | Mutton Stew |
Cut slices of rare mutton and put on to stew in a little water; when nearly done put in — 1 teacup of sweet pickle vinegar. 3 large spoonfuls jelly. A little salt. •^ ... From Housekeeping in Old Virginia, 1879, page 181. | |
| Housekeeping in Old Virginia (1879) | Mutton Stew |
Slice cold mutton or lamb, lay it in a baking dish; put in — 1 teaspoonful red pepper. 1 teaspoonful celery-seed, pounded. Rather more than 1 teaspoonful each of pounded ... From Housekeeping in Old Virginia, 1879, page 181. | |
| The Picayune Creole Cook Book (1901) | Mutton Stew |
Ragoftt de Mouton auz Pommes de Terre 4 Pounds of the Brisket of Mutton. 6 Irish Potatoes. ¥% Tablespoonful o: Lard. 1 Square Inch of Ham, Chopped Very ne. Cut the ... From The Picayune Creole Cook Book, 1901, page 109. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Mutton Stew for Two.— Two mut |
ton chops, cut from near the shoulder. Put them in a shallow pan having a tight cover. Pour on boiling water to the depth of one inch; cover and simmer one hour; add ... From Mrs. Lincoln's Boston Cook Book, 1884, page 263. | |
| Common Sense in the Household (1871) | Mutton Stew. J* |
Cut up from three to four pounds of mutton,—the inferior portions do as well as any other,—crack tho bones, and remove all the fat. Put on the meat—the pieces not more ... From Common Sense in the Household, 1871, page 110. | |
| The Jewish Manual (1846) | Mutton Stewed with Celery |
Take the best end of a neck of mutton, or @ fillet taken from the leg or shoulder, place it in a stewpan with just enough water to cover it, throw in a carrot and ... From The Jewish Manual, 1846, page 104. | |
| La Cuisine Creole (1885) | Mutton Stuffed with Mushrooms |
Chop up half a pint of mushrooms, put them in a stew pan with some chopped parsley and onion, and a tablespoonful of grated lean and same of fat ham; season with salt ... From La Cuisine Creole, 1885, page 72. | |
| The Boston Cooking-School Cook Book (1896) | Mutton with Currant Jelly Sauce |
2 tablespoons butter 1 cup Brown Stock 2 tablespoons flour y^ cup currant jelly ^ teaspoon salt \% tablespoons Sherry wine Few grains pepper 6 slices cold cooked mutton ... From The Boston Cooking-School Cook Book, 1896, page 650. | |
| The Cook's Own Book (1832) | Mutton, Cold Shoulder Broil |
ED. A cold shoulder of roast mutton having only a little meat upon the blade bone, may be scored, sprinkled broiled and with caper sauce it, or melted butter, in -which ... From The Cook's Own Book, 1832, page 168. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Mutton, Rdchauflfd |
Cut cold roasted or boiled mutton in slices about inch thick, and cover both sides with sauce made in this way: Put two table-spoonfuls of butter in the frying-pan, and ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 357. | |
| The Cook's Own Book (1832) | Mutton, Rolled |
Bone a shoulder of mutton carefully, so as not to injure the skin, cut all the meat from the skin, mince it small, and season it highly with pepper, and a clove, some ... From The Cook's Own Book, 1832, page 168. | |
| The Southern Cookbook (1912) | Mutton, The Haunch |
Keep as long as it can be preserved sweet, by the different modes of keeping. Let it be washed with warm milk and if necessary; but soak off the flavor from keeping. Put ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 168. | |
| The Woman Suffrage Cook Book (1886) | My Original Beef Tea |
One pound fresh raw beef chopped fine; put into a porce lain kettle, add one teaciipful of cold water, set away for an hour, if not in a hurry, then set it over the ... From The Woman Suffrage Cook Book, 1886, page 127. | |
| The White House Cook Book (1887) | Neck of Veal |
THE best end of a neck of veal makes a very good roasting-piece; it, however, is composed of bone and ribs that make it quite difficult to carve, unless it is done ... From The White House Cook Book, 1887, page 27. | |
| The International Cook Book (1906) | Noisettes of Mutton, Favorite |
" Choux Pralines (1536) 2740. LOBSTER AU DEVICE Place in saucepan a sliced carrot, sliced onion, two sliced branches celery, branch parsley, sprig thyme, bay leaf, ... From The International Cook Book, 1906, page 860. | |
| The International Cook Book (1906) | Noix of Beef Braise, Bourgeoise |
Fresh Asparagus, Hollandaise (1385) Sliced Tomatoes (461) Neselrode Pudding (607) 1869. POTAGE, MIKADO Cut half of a small breast of chicken, quarter of a pound lean raw ... From The International Cook Book, 1906, page 570. | |
| The Southern Cookbook (1912) | Nourishing Veal |
Put the knuckle of a leg or shoulder of veal, with little meat to it, an old fowl, and four shankbones of mutton extremely well soaked and brushed, three blades of mace, ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 121. | |
| The National Cookery Book (1876) | Oat Meat GRUEL |
Mix a heaped tablespoonful of the best oat meal smooth with a little cold water, and stir this well into a quart of boiling water. Put in a quarter of a pound of raisins ... From The National Cookery Book, 1876, page 291. | |
| Directions for Cookery, in Its Various Branches (1837) | Of Pork |
Make a force-meat of grated bread, and minced onion and sage, pepper, salt, and beaten yolk of egg; mix it well, and it all over the inside of the pork. roll up the ... From Directions for Cookery, in Its Various Branches, 1837, page 119. | |
| Gulf City Cook Book (1878) | Omelet with Ham |
Six eggs beaten separately, season with pepper and; add grated ham, and fry in small cakes in boiling butter. From Gulf City Cook Book, 1878, page 69. | |
| The International Cook Book (1906) | Omelette with Sausages |
Picked-up Codfish (822) Broiled Beefsteaks, Maitre d 'Hotel (172) 2236. APRICOTS WITH CREAM Peel and cut eighteen fresh, sound ripe apricots in halves, remove stones, ... From The International Cook Book, 1906, page 687. | |
| The International Cook Book (1906) | Omelette with Smoked Beef |
Broiled Smelts, Maitre d'H6tel 588. OMELETTE WITH SMOKED BEEF Mince very finely two ounces smoked beef and place in a saucepan with a pint cold water and boil for five ... From The International Cook Book, 1906, page 181. | |
| The Cook's Own Book (1832) | Onions, Roast |
Roast them with the skins on in a Dutch oven, that they maybrown equally. They are eaten with fresh butter, pep|>er, and From The Cook's Own Book, 1832, page 172. | |
| The Cook's Own Book (1832) | Or Bacon |
Choose some streaked with a good deal of lean; cut this and afterward a stewpan, and set it ever a gentle they may lose some of their fat. as much as will freely come is ... From The Cook's Own Book, 1832, page 116. | |
| The Cook's Own Book (1832) | Or Beef |
Unless yon,ue i|iiite sure you perfectly understand the palate,,f those you are working for, show those who are" to eat the ha-h tins rn-ript. and !<,' of tln-m to ... From The Cook's Own Book, 1832, page 233. | |
| The Cook's Own Book (1832) | Or Mutton Chops |
Put into a saucepan a little gravy, two ounces of butter dredged with flour, a of raw ham, and two or three minced onions; the onions are browned, dust in a flour, and ... From The Cook's Own Book, 1832, page 236. | |
| Mrs. Hale's New Cook Book (1857) | Oxfirrd Sausages.—Chop |
and a half of lean porK \ cry finely, and mix with it half the quantity of minced suet; add 2 or 3 table-spoonsful of bread crumbs, the yolks of 2 eggs, beaten, and ... From Mrs. Hale's New Cook Book, 1857, page 183. | |
| The Cook's Own Book (1832) | Palates and Sweetbreads |
palates till the black skin can be peeled off; the tlirin; and cut the palates pieces, and if the sweetbreads are large, cut them in two the long way; dust them with ... From The Cook's Own Book, 1832, page 178. | |
| Fifty-Two Sunday Dinners (1913) | Pan Broiled Fillets of Beef |
Have fillets of beef cut one and one-half inches thick; shape in circular forms. Broil ten minutes in a hissing, well-buttered frying pan, turning every ten seconds for ... From Fifty-Two Sunday Dinners, 1913, page 112. | |
| The Boston Cooking-School Cook Book (1896) | Pan-broiled Chops |
Chops for pan broiling should have flank and most of fat removed. Wipe chops and put in hissing hot frying-pan. Turn as soon as under surface is seared, and sear other ... From The Boston Cooking-School Cook Book, 1896, page 267. | |
| The International Cook Book (1906) | Panfish Meuniere Broiled Calves' Kidneys |
2382. SHIRRED EGGS, DEMI-DEUIL Lightly butter six shirred-egg dishes, then crack two fresh eggs into each dish. Pour a tablespoon fresh cream over the eggs in each dish. ... From The International Cook Book, 1906, page 736. | |
| The Picayune Creole Cook Book (1901) | Parboil the Sweetbreads and then |
remove all nerves. Cut into halves. Brush with melted butter and place on the gridiron. Broil nicely, and, when well colored, take off, pour melted butter over them, ... From The Picayune Creole Cook Book, 1901, page 106. | |
| The Picayune Creole Cook Book (1901) | Parboil the Sweetbreads in exactly |
the same manner as in the above recipe for Sweetbreads & la Poulette. Six Sweetbreads will suffice. Cut them into dice pieces after parboiling; add a@ quarter of a can ... From The Picayune Creole Cook Book, 1901, page 106. | |
| Gulf City Cook Book (1878) | Pastry for Meat-pies |
One of half pound of Dissolve a teaspoonful of soda in a cup of sour milk, and mix with a knife, stirring as little as possible. From Gulf City Cook Book, 1878, page 154. | |
| The International Cook Book (1906) | Paupiettes of Veal, Toscano |
Spaghetti, Milanaise (352) I Lettuce Salad (148) Mousse au Chocolat (1885) 2763. CREAM OF CHICKEN Cut off the head, draw and neatly wipe a very small fowl. Place it in a ... From The International Cook Book, 1906, page 869. | |
| The Italian Cook Book (1919) | Peas with Ham |
(Piselli col prosciutto) Cut in two one or two young onions, according to the quantity of the peas and put them on the fire with oil and one thick slice of ham cut into ... From The Italian Cook Book: The Art of Eating Well, 1919, page 85. | |
| Chinese-Japanese Cook Book (1914) | Pepper Steak |
One and one half pounds of beef; two tablespoonfuls of beef suet; three of six green peppers; one onion. Take the upper cut of the round of beef and cut into strips ... From Chinese-Japanese Cook Book, 1914, page 47. | |
| The New England Cook Book (1905) | Pepper-hash.—Take |
four dozen peppers, two cabbages, one ounce oi mustard-seed. the peppers fine, cut the cabbage on a cabbage-knife, mix together, salt v/ell, and let it over night, ... From The New England Cook Book, 1905, page 282. | |
| The National Cookery Book (1876) | Philadelphia Croquettes |
Mince turkey or chicken as fine as it is possible; season with salt, pepper, the smallest dash of powdered mace, and a little onion, grated. Then make a sauce thus: Take ... From The National Cookery Book, 1876, page 100. | |
| The Good Housekeeper (1841) | Pickle for Beef |
Allow to four gallons of water two pounds of brown sugar and six pounds of salt, boil it about twenty minutes, SALTING IN SROW. 45 taking off the skum as it rises; the ... From The Good Housekeeper, 1841, page 58. | |
| Gulf City Cook Book (1878) | Pickle for Beef |
Six gallons three pounds of brown sugar, one quart of molasses, nine pounds of coarse salt, four pounds of fine salt, one ounce of pearlash, and a small quantity of ... From Gulf City Cook Book, 1878, page 273. | |
| Gulf City Cook Book (1878) | Pickle for Ham or Beef |
To one hundred pounds of meat take seven pounds of coarse four pounds of brown sugar, two ounces of saltpeter, one half ounce of soda, and four gallons of water. From Gulf City Cook Book, 1878, page 273. | |
| The Southern Cookbook (1912) | Pickle Tongue for |
Cut off the root, leaving a of the kernel and fat. Sprinkle some let it drain from the slime till next day: then, for each tongue, mix a large spoonful of common the ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 147. | |
| The Creole Cookery Book (1885) | Pickled Beef |
Sprinkle the beef with salt and let it steam 24 hours, where the bloody brine can run off; then pack into a barrel and cover with a pickle made as fallows: to 16 gallons ... From The Creole Cookery Book, 1885, page 91. | |
| The Good Housekeeper (1841) | Pickled Pork |
Takes more time than any other meat. If you buy your rk ready salted, ask how many days it has been in salt; if many, 1 will require to be soaked in water for six hours ... From The Good Housekeeper, 1841, page 48. | |
| Directions for Cookery, in Its Various Branches (1837) | Pickled Pork and Pease Pudding |
Soak the pork all night in cold water, and wash and scrape it clean. Put it on early in the day, as take a long time to boil, and must boil slowly. Skim it frequently. ... From Directions for Cookery, in Its Various Branches, 1837, page 121. | |
| Housekeeping in Old Virginia (1879) | Pickled Pork Equal to Fresh |
Let the meat cool thoroughly; cut into pieces four to six inches wide, weigh them and pack them as tight as possible in a barrel, salting very slightly. Cover the meat ... From Housekeeping in Old Virginia, 1879, page 138. | |
| Good Things to Eat, as Suggested by Rufus (1911) | Pickled Pork Stuffing for Turkeys—chop Up |
very fine a quarter of a pound of fat and lean salted pork, break quite fine a couple of breakfast cupfuls of bread and put them in a frying pan over the fire with two ... From Good Things to Eat, as Suggested by Rufus, 1911, page 45. | |
| The Cook's Own Book (1832) | Pie, Beef Kidney |
Cut some kidneys and in the pie-dish, herbs chopped, such as parsley, thyme, shallots, and continue this till the dish is full, then cover the whole with slices of ... From The Cook's Own Book, 1832, page 186. | |
| The Cook's Own Book (1832) | Pie, Beef-steak |
Cut the steaks off a rump, or any nice piece of beef, lean together, about half an inch thick; beat a a them some pepper, salt, and parboiled onion roll them up, and ... From The Cook's Own Book, 1832, page 186. | |
| The Cook's Own Book (1832) | Pie, Cold Beef, Veal, or Mut |
TON. in a mortar some boiled potatoes; boil a cupful of milk, and while hot, mix it with die potatoes, and beat them they become like a light; it out, cut it with a flat ... From The Cook's Own Book, 1832, page 186. | |
| The Cook's Own Book (1832) | Pie, Mutton or Veal |
Cut into chops, and neatly, and cut away the greatest part of the fat of a loin, or best end of a neck of mutton (the former the Ix-st), an a pie-dish, little water and ... From The Cook's Own Book, 1832, page 188. | |
| The Cook's Own Book (1832) | Pie, Raised Pork |
raised crust, of a good size, about; take die rind and chine bone from -i loin of pork, cut it widi a chopper, season diem |x-p|>er and salt, ami till your pie; the top ... From The Cook's Own Book, 1832, page 188. | |
| The Cook's Own Book (1832) | Pie, Sweetbread |
or -i\.-weetbreads; into two or three pieces, stew them ten or fifteen minutes in a little white stock, with some chopped shallot, a rolled in flour, some and white ... From The Cook's Own Book, 1832, page 189. | |
| The Southern Cookbook (1912) | Pies, Without Meat |
Of the best apples six pounds, pared, cored, and minced; of fresh suet, and raisins stoned, each three pounds, likewise minced: to these add of mace and cinnamon a ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 198. | |
| Common Sense in the Household (1871) | Pig's Head with Liver and Heart |
Clean and split the head, taking out the brains and set-. ting Put the head in a pot with water enough to cover it and parboil it. Have ready another pot with the liver ... From Common Sense in the Household, 1871, page 136. | |
| Mrs. Hale's New Cook Book (1857) | Pig.—Chop |
or erumble two dozen good sized clean sage leaves, and mix them with half a small salt-spoonful of cayenne pepper, half a tea spoor ful of pepper, and half a ... From Mrs. Hale's New Cook Book, 1857, page 179. | |
| Two Hundred and Seventy-Five War-Time Recipes (1918) | Pimento Roast |
2 c beans 2 canned pimentos 3^ lb cream cheese Water to moisten Lima, baked or soy beans may be used. From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 35. | |
| The Boston Cooking-School Cook Book (1896) | Pish Croquettes |
To one and one-half cups cold flaked halibut or salmon add one cup thick White Sance. Season with salt and pepper, and spread on a plate to cool. Shape, roll in crumbs, ... From The Boston Cooking-School Cook Book, 1896, page 223. | |
| The Boston Cooking-School Cook Book (1896) | Pish Force-meat II |
^ cup raw halibut Pepper White 1 egg Cayenne Salt }£ cup heavy cream Chop fish finely, or force through a meat chopper. Pound in mortar, adding gradually white of egg, ... From The Boston Cooking-School Cook Book, 1896, page 191. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Plain Hash |
Take any pieces left from cold roasts, steaks, or stews, chop very fine. To every quart of this meat allow ^ pint of hot water the onion and hard-boiled eggs very fine, ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 111. | |
| La Cuisine Creole (1885) | Plain Veal and Ham Pie. Easily Made |
Cut a pound of veal and a pound of ham into slices, salt them slightly; chop a cupful of mushrooms, a bunch of parsley, some eschalots, and fry them lightly; add to them ... From La Cuisine Creole, 1885, page 61. | |
| La Cuisine Creole (1885) | Poached Eggs and Ham |
Poach your eggs in a tin dipper, as directed, and when done put them on round slices of broiled or fried ham. Many prefer this to fried ham and eggs. From La Cuisine Creole, 1885, page 104. | |
| The Southern Cookbook (1912) | Podovies, or Beef Patties |
Shred rare-done dressed beef, with a little fat; season with salt, and a little shallot or onion. Make a plain paste, it thin, and cut it in shape like an apple puff; it ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 142. | |
| Simple Italian Cookery (1912) | Polenta Croquettes |
Boil one-half cup of corn-meal rather hard, and before removing from the fire add a piece of butter and a little grated cheese and mix well. it then by spoonfuls and let ... From Simple Italian Cookery, 1912, page 61. | |
| Simple Italian Cookery (1912) | Polenta with Chopped Sausages |
Prepare the Indian meal as in the preceding receipt. four Deerfoot sausages (or two, if a larger variety of sausage), remove the skins, chop fine, then fry in butter. ... From Simple Italian Cookery, 1912, page 32. | |
| The Italian Cook Book (1919) | Polenta with Sausages |
(Polenta colic salsicce) The polenta is a very popular dish in Northern Italy and can be prepared in various ways. Always, however, it is better to serve with the ... From The Italian Cook Book: The Art of Eating Well, 1919, page 117. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Pork |
requires a longer time in roasting than other meats, and, like roast lamb, mutton and veal, must never be sent to the table in an underdone state. All these meats should ... From Mrs. Porter's New Southern Cookery Book, 1871, page 80. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Pork |
Pork is an unwholesome meat, and should never be eaten by children, or people with weak digestion, nor, indeed, by any one except in cold weather. Salt pork, bacon, and ... From Mrs. Lincoln's Boston Cook Book, 1884, page 271. | |
| Manual for Army Cooks (1896) | Pork |
Hogs make the best bacon when they weigh about They should be fed on corn six weeks before killing time. Method of cutting. Nos. 1 and 2.-Head and snout. No. 7.-Side ... From Manual for Army Cooks, 1896, page 28. | |
| La Cuisine Creole (1885) | Pork and Apple Pie |
Make the crust in the usual manner (for many ways, see directions in this book), spread it over a deep plate; cut nice fat salt pork very thin, and slice some apples; ... From La Cuisine Creole, 1885, page 201. | |
| Directions for Cookery, in Its Various Branches (1837) | Pork and Beans |
Allow two pounds of pickled pork to two quarts of dried beans. If the meat is very salt put it in soak over Put the beans into a pot with cold water, and let them hang ... From Directions for Cookery, in Its Various Branches, 1837, page 122. | |
| The Good Housekeeper (1841) | Pork and Beans |
Is an economical dish; but it does not agree with weak stomachs. Puta quart of beans into two quarts of cold water, and hang them all night over the fire, to swell. In ... From The Good Housekeeper, 1841, page 110. | |
| Common Sense in the Household (1871) | Pork and Beans |
Parboil a piece of the middling of salt pork, and score the skill. Allow a pound to a quart of dried beans, which must be soaked over night in lukewarm water. this twice ... From Common Sense in the Household, 1871, page 153. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Pork and Beans |
To every quart small white soup beans allow one pound of pickled pork. Soak the beans over night in cold In the morning wash them in Put them on to at the first boil, ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 160. | |
| Manual for Army Cooks (1896) | Pork and Beans Without Oven |
Have a trench 18 inches wide, 18 inches deep, and from 4 to 6 feet long; keep a fire in this for several hours; let fire die down so that there shall be a bed of coals ... From Manual for Army Cooks, 1896, page 270. | |
| The White House Cook Book (1887) | Pork and Beans. |
TAKE two quarts of white beans, pick them over the night before, put to soak in cold water; in the morning put them in fresh water and let them scald, then turn off the ... From The White House Cook Book, 1887, page 169. | |
| Aunt Sammy's Radio Recipes (1927) | Pork and Parsnip Stew |
1}4 pounds pounds fresh pork. 3 pints hot water. 3 cups diced parsnip. 1 cup sliced onion. IH teaspoons salt. 1 tablespoon finely chopped parsley. Cut the pork into ... From Aunt Sammy's Radio Recipes, 1927, page 38. | |
| Common Sense in the Household (1871) | Pork and Peas Pudding |
Soak the pork, which should not be a fat piece, over night in cold water; and in another pan a quart of dried sjilit peas. In the morning put on the peas to until ... From Common Sense in the Household, 1871, page 153. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Pork Apple-pie |
the in the usual way, it a plate, cut some of fat pork; slice some nice, juicy apples, make a layer of apples and then of pork, with a allspice, pepper and sugar ... From Mrs. Porter's New Southern Cookery Book, 1871, page 112. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Pork Cake |
i cup of fat pork, i cup of raisins chopped fine y?, teaspoonful of soda or saleratus Seed the raisins and flour them From Mrs. Rorer's Philadelphia Cook Book, 1886, page 498. | |
| Larkin Housewives' Cook Book (1915) | Pork Cake |
Put one pound fat salt pork through Larkin over pork two coffee or Put one pound Larkin Raisins and one-fourth pound citron peel through coarse knife, add to pork with ... From Larkin Housewives' Cook Book, 1915, page 76. | |
| Mrs. Owen's Illinois Cook Book (1871) | Pork Cake without Butter, Eggs or Milk |
A most delightful cake is made by the use of pork, (fat pickled It must be tasted to be appreciated, and another advantage is, you can make enough some leisure day to ... From Mrs. Owen's Illinois Cook Book, 1871, page 231. | |
| Mrs. Hale's New Cook Book (1857) | Pork Cheese.—Choose |
the head of a small pig which may weigh about twelve pounds the quarter. Sprinkle over the tongues of four pigs, a little common salt and a very lie four days, wash ... From Mrs. Hale's New Cook Book, 1857, page 193. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Pork Chops |
Cut the chops about half an inch thick, trim them neatly, place a frying-pan on the put into it a bit of butter; as soon as the pan is hot put in the chops, turning them ... From Mrs. Porter's New Southern Cookery Book, 1871, page 111. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Pork Chops |
Put a tablespoonful of dripping to Dust the chops with fry in the hot dripping until a nice brown, and thoroughly done. It will twenty-five nearly all the fat from the ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 159. | |
| The Boston Cooking-School Cook Book (1896) | Pork Chops |
Wipe chops, sprinkle with salt and pepper, place in a hot frying-pan, and cook slowly until tender, and well browned on each side. Pork Chops "w^ith Fried Apples Arrange ... From The Boston Cooking-School Cook Book, 1896, page 292. | |
| The White House Cook Book (1887) | Pork Chops and Fried Apples |
SEASON" the chops with salt and pepper and a little powdered sage; dip them into bread crumbs. Fry about twenty minutes or until they are done. Put them on a hot dish; ... From The White House Cook Book, 1887, page 167. | |
| The International Cook Book (1906) | Pork Chops, Limburg |
Flan aux Apricots 1413. BROILED OYSTERS ON TOASTS Open thirty-six large fresh oysters, drain on a colander and neatly wipe with a clean towel. Season with a teaspoon ... From The International Cook Book, 1906, page 433. | |
| The International Cook Book (1906) | Pork Chops, Mulhouse |
Beignets Foures with Cream (1405) 1654. PORK CHOPS, MULHOUSE Remove the outer leaves from a medium head of white cabbage, cut it in quarters, remove core, and plunge in ... From The International Cook Book, 1906, page 503. | |
| The White House Cook Book (1887) | Pork Cutlets |
CUT them from the leg, and remove the skin; trim them and beat them, and sprinkle on salt and pepper. Prepare some beaten egg in a pan, and on a flat dish a mixture of ... From The White House Cook Book, 1887, page 167. | |
| Good Things to Eat, as Suggested by Rufus (1911) | Pork Cutlets and Anchovy Sauce—broil on a |
well greased gridiron, over the fire, nicely cut and trimmed cut¬ lets of pork. Place frills on the bones of the cutlets. Serve very hot with Anchovy Sauce. RAGOUT OF ... From Good Things to Eat, as Suggested by Rufus, 1911, page 29. | |
| The International Cook Book (1906) | Pork Cutlets, Van Volkenberg |
2682. SCALLOPS, COLBERT Place one and a half pounds fresh scallops in saucepan with half gill white wine and just enough water to cover them, season with half teaspoon ... From The International Cook Book, 1906, page 840. | |
| Directions for Cookery, in Its Various Branches (1837) | Pork Pie |
Take the lean of a leg or loin of fresh pork, and season with pepper, salt, and nutmeg. Cover the bottom and of a deep dish with a good paste, made with a pound of ... From Directions for Cookery, in Its Various Branches, 1837, page 124. | |
| The White House Cook Book (1887) | Pork Pie |
MAKE a good plain paste. Take from two and a half to three pounds of the thick ends of a loin of pork, with very little fat on it; cut into very thin slices three inches ... From The White House Cook Book, 1887, page 168. | |
| Common Sense in the Household (1871) | Pork Pot-pie |
You can make tliis of lean pork cut from any part of tbe pig, but the chine is Crack the bones well, and cut up the chine into rihlettes two inches long. Line your pot, ... From Common Sense in the Household, 1871, page 138. | |
| The White House Cook Book (1887) | Pork Pot-pie |
TAKE pieces of ribs of lean salt pork, also a slice or two of the fat of salt pork; scald it well with hot water so as to wash out the briny taste. Put it into a kettle ... From The White House Cook Book, 1887, page 168. | |
| Housekeeping in Old Virginia (1879) | Pork Royal |
Take a piece of shoulder of fresh pork, fill with grated bread and the crust soaked, pepper, salt, onion, sage and thyme: a bit of butter and lard. Place in a pan with ... From Housekeeping in Old Virginia, 1879, page 130. | |
| Larkin Housewives' Cook Book (1915) | Pork Sausage |
Chop very fine one pound or two cups of cold cooked pork, moisten a slice of stale bread in half a cup of water, add to it the pork and three or four tablespoons of ... From Larkin Housewives' Cook Book, 1915, page 25. | |
| Larkin Housewives' Cook Book (1915) | Pork Sausage with Tomatoes |
Separate one pound of link sausage, pierce each sausage several times with a fork. Place in hot frying pan. Cook until brown. Add one-half can of Larkin Tomatoes and one ... From Larkin Housewives' Cook Book, 1915, page 25. | |
| Housekeeping in Old Virginia (1879) | Pork Steak |
Kemove the skin, beat without breaking into holes; scald with boiling water, wipe dry and broil. When brown lay in a hot dish. Sprinkle over pepper, salt, a little sage, ... From Housekeeping in Old Virginia, 1879, page 127. | |
| Directions for Cookery, in Its Various Branches (1837) | Pork Steaks |
Pork steaks or chops sliould be taken from the neck, or the loin. Cut them about half an inch thick, remove the trim them neatly, and beat them. Season them with pepper, ... From Directions for Cookery, in Its Various Branches, 1837, page 122. | |
| The Good Housekeeper (1841) | Pork Steaks |
Cut them off a neck or loin; trim them neatly, and pepper them; broil them over a clear fire, turning them frequently; they will take twenty minutes. Sprinkle with salt ... From The Good Housekeeper, 1841, page 48. | |
| The Southern Cookbook (1912) | Pork Steaks |
Cut them from a loin of neck, of middling thickness: broil them, turning often. When nearly done, put the salt necessary, rub a bit of butter over, and serve the moment ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 162. | |
| Fifty-Two Sunday Dinners (1913) | Pork Tenderloin Lyonnaise |
Wipe and split two large pork tenderloins in halves lengthwise; sprinkle with salt, pepper and dredge with flour. Melt two tablespoons each of Cottolene and butter in an ... From Fifty-Two Sunday Dinners, 1913, page 164. | |
| The International Cook Book (1906) | Pork Tenderloin, Piquant Sauce |
489. CURRIED LOBSTER, McWADE Heat a tablespoon butter in a saucepan, add one finely chopped onion, one ditto green pepper, two ditto shallots and the red part of a ... From The International Cook Book, 1906, page 155. | |
| The White House Cook Book (1887) | Pork Tenderloins |
THE tenderloins are unlike any other part of the pork in flavor. They may be either fried or broiled; the latter being drier, require to be well-buttered before serving, ... From The White House Cook Book, 1887, page 167. | |
| The Boston Cooking-School Cook Book (1896) | Pork Tenderloins "with Sweet Potatoes |
Wipe tenderloins, put in a dripping-pan, and brown quickly in a hot oven; then sprinkle with salt and pepper, and bake forty-five minutes, basting every fifteen minutes. ... From The Boston Cooking-School Cook Book, 1896, page 292. | |
| The Good Housekeeper (1841) | Pork to Roast |
Take a leg of pork, one weighing eight pounds will require full three and a half hours to roast it. Wash it clean, and dry it with a cloth; with a sharp knife score the ... From The Good Housekeeper, 1841, page 47. | |
| Chinese-Japanese Cook Book (1914) | Pork with Green Peppers |
One and one half pounds of pork; two tablespoonfuls of syou; six green peppers; one onion; one teaspoonful of salt. Cut the pork in strips about two inches long and half ... From Chinese-Japanese Cook Book, 1914, page 46. | |
| Aunt Sammy's Radio Recipes (1927) | Pork with Vegetables |
1 pound lean pork. 1 cup chopped celery. 2 quarts cabbage cut in.strips. 4 tablespoons chopped onion. 4 tablespoons chopped green pepper. Chop the pork, brown it in the ... From Aunt Sammy's Radio Recipes, 1927, page 37. | |
| Bohemian-American Cook Book (1915) | Pork, Polish Style |
po polskii. Boil two pounds of pork the in Blend a tablespoonof butter with one of flo:u' until a light brown, thin this with the liquor from the meat, add a little ... From Bohemian-American Cook Book, 1915, page 58. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Pork, see “Marketing" in Index |
Port wine sauce, Potage k la reine, a la maitre d ’ hotel, a la Parisienne, h la royale, a V Italienne, baked with roast beef, balls, fried in butter borders, From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 429. | |
| The Virginia House-Wife (1824) | Pork.—to Roast a Pig |
The pig must be very fat, nicely cleaned, and not too large to Jie in the dish; chop the liver fine and mix it with crumbs of bread, chopped onion and parsley, with ... From The Virginia House-Wife, 1824, page 78. | |
| The International Cook Book (1906) | Porterhouse Steak |
Potatoes, Anna (84) Sweet-Corn Fritters (566) 728. POACHED EGGS, SOUBISE Peel, cut in half and finely slice two medium-sized white onions, place in a saucepan with a ... From The International Cook Book, 1906, page 225. | |
| The International Cook Book (1906) | Porterhouse Steak, Bordelaise |
Butter Beans (1494) Roast Turkey, Cranberry Sauce (67) Lettuce Salad (148) 1631. CONSOMME", COLBERT Prepare and strain in a saucepan a consomme (No. 52), then keep it ... From The International Cook Book, 1906, page 497. | |
| The Boston Cooking-School Cook Book (1896) | Porterhouse Steak, Bordelaise Sauce |
Serve broiled porterhouse steak with Bordelaise Sauce. Cook one shallot, finely chopped, with one-fourth cup claret until claret is reduced to two tablespoons, and ... From The Boston Cooking-School Cook Book, 1896, page 246. | |
| The International Cook Book (1906) | Porterhouse Steak, Marchand de Vin |
Gateau Mille-feuilles (594) 1455. FRIED SCALLOPS, FINNOISE SAUCE Season with a teaspoon salt and half teaspoon paprika, one and a half pounds very fresh scallops. Roll ... From The International Cook Book, 1906, page 446. | |
| Manual for Army Cooks (1896) | Pot Roast |
Trim off the rough parts of a nice brisket of beef, and place in a kettle over a good fire. Add one pint of boiling water, cover, and cook slowly fifteen minutes to ... From Manual for Army Cooks, 1896, page 82. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Pot Roast |
Wipe a six-pound piece of beef; put into hot frying pan, and sear until brown; then lard the upper surface. in tightly covered or bean pot; add one cup of Cook slowly in ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 108. | |
| Fifty-Two Sunday Dinners (1913) | Pot Roast |
Wipe five pounds beef cut from top of round; put bits of fat in an iron frying pan, shake over fire until tried out (there should be about one-fourth cup fat). Rub meat ... From Fifty-Two Sunday Dinners, 1913, page 170. | |
| Larkin Housewives' Cook Book (1915) | Pot Roast |
Take four pounds of beef from the shoulder. Put half a cup of good drippings in an iron kettle, make hot and sear beef on each side; when well browned set back where it ... From Larkin Housewives' Cook Book, 1915, page 19. | |
| The Italian Cook Book (1919) | Pot Roast |
(Arrosto morto) This can be done with all kinds of meats, but the best is milk veal. Take a good piece of the loins, roll it and tie with a string and put on the fire ... From The Italian Cook Book: The Art of Eating Well, 1919, page 98. | |
| The Italian Cook Book (1919) | Pot Roast Larded |
( Arrosto morto lardellato) Take a piece short and thick of beef or veal, quite tender and weighing about two pounds or a little more. Lard it with ham or bacon cut in ... From The Italian Cook Book: The Art of Eating Well, 1919, page 102. | |
| Rumford Complete Cook Book (1908) | Pot Roast of Beef |
pounds top sirloin of Onions, carrots and turnips. tablespoons drippings or 1 quart water. other fat. Have the meat cut in a thick, compact piece. If tie and skewer so it its shape. From Rumford Complete Cook Book, 1908, page 45. | |
| Aunt Sammy's Radio Recipes (1927) | Pot Roast of Beef |
Wipe the meat, dredore with flour and salt. Brown in a little hot fat ill an iron kettle. If desired, add a little onion to the fat in which the meat is browned. When ... From Aunt Sammy's Radio Recipes, 1927, page 31. | |
| The White House Cook Book (1887) | POT ROAST. |
THIS is an old-fashioned dish, often cooked in our grandmothers7 time. Take a piece of fresh beef weighing about five or six pounds. It must not be too fat. Wash it and ... From The White House Cook Book, 1887, page 132. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Potato and Spinach Croquettes |
To two cups hot riced potatoes add two tablespoons butter, yolks two eggs slightly beaten, and cup finely chopped cooked spinach. Shape same as potato croquettes, dip in ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 186. | |
| The Creole Cookery Book (1885) | Potato Beef |
‘ Boil some potatoes till well done all through; peel them, put them into a large pan, and mash them smoothly, adding, as you proceed, some milk and 1 or more beaten ... From The Creole Cookery Book, 1885, page 81. | |
| Housekeeping in Old Virginia (1879) | Potato Croquettes |
Peel, boil, and mash one quart potatoes, mix with yolks of four eggs and some milk. Set on the fire, stir two minutes; set on a dish to cool or leave overnight. In the ... From Housekeeping in Old Virginia, 1879, page 226. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Potato Croquettes |
Pare, boil and mash six good-sized potatoes. Add one table-spoonful of butter, two-thirds of a cupful of hot cream or milk, the whites of two and If you wish, use also a ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 202. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Potato Croquettes |
2 cups of mashed potatoes A piece of butter the A grating of nutmeg of a walnut the light, add them to the potatoes, and all the; mix, and turn into a small saucepan; ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 308. | |
| Aunt Babette's Cook Book (1889) | Potato Croquettes |
Work into two cups of mashed potatoes a tablespoonful of melted butter — work until smooth and soft; then add two eggs beaten to a froth, and beat all together with a ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 163. | |
| The Boston Cooking-School Cook Book (1896) | Potato Croquettes |
2 cups hot riced potatoes Few grains cayenne 2 tablespoons butter Few drops onion juice % teaspoon salt Yolk 1 egg y^ teaspoon pepper 1 teaspoon finely chopped )/^ ... From The Boston Cooking-School Cook Book, 1896, page 376. | |
| Rumford Complete Cook Book (1908) | Potato Croquettes |
2 cups mashed potato. Salt, pepper and a little celery salt. 2 teaspoons chopped parsley. 1 egg. Pass the potato through a potato ricer or sieve to insure all lumps ... From Rumford Complete Cook Book, 1908, page 88. | |
| The International Cook Book (1906) | Potato Croquettes- Vanilla |
3061. SNAILS, BOURGUIGNONNE Procure five dozen large, gray French snails, break chalk which holds them in shells, and place in a vessel. Add a handful salt and gill ... From The International Cook Book, 1906, page 900. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Potato Edging for Tongue |
Prepare the potato as above. Put it around the dish in lumps with a large spoon, and stick into each lump a sprig of parsley. FOR VEAL, COOKED IN ANY WAY, Slices of ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 79. | |
| Mary Elizabeth's War Time Recipes (1918) | Potato Nut Croquettes |
Boil a quart of potatoes in well salted water until tender. Drain and put through a potato ricer. Add one egg and beat up light. Form in croquette shape. Roll in corn ... From Mary Elizabeth's War Time Recipes, 1918, page 92. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Potatoes Baked with Roast Beef |
Pare rather small potatoes, and for twelve minutes in salted water. Take up and put on the grate with roast beef. twenty-five or thirty minutes. Arrange on the with the ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 246. | |
| Mrs. Owen's Illinois Cook Book (1871) | Potted Beef |
Take three pounds of beef well salted, pick out any gristle or skin that may be in it; pound the meat carefully in a stone mortar, with it becomes a fine paste; season ... From Mrs. Owen's Illinois Cook Book, 1871, page 73. | |
| The Southern Cookbook (1912) | Potted Beef |
Take two pounds of lean beef, rub and let it lie one night; then salt with common and cover it with water four days, in a small pan. Dry it with a cloth, and season with ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 142. | |
| The White House Cook Book (1887) | Potted Ham |
To TWO pounds of lean ham allow one pound of fat, two teaspoonfuls of powdered mace, half a nutmeg, grated, rather more than half a teaspoonful of cayenne. M ode.— Mince ... From The White House Cook Book, 1887, page 172. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Potted Liver |
Braise a calf’s or laml’s liver in rich, highly seasoned stock. When tender, cut fine and pound to a paste, adding enough of the strained liquor in which it was cooked ... From Mrs. Lincoln's Boston Cook Book, 1884, page 303. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Potted Meat and Pish for Sandwiches |
1 pound of tender cooked 2 0uncesof butter(J^acup). meat or fish (2 cups). Mace and anchovy essence, 2 ounces of fat cooked meat (J^ a cup). Pepper and salt. Method.— ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 207. | |
| Housekeeping in Old Virginia (1879) | Potted Tongue or Ham |
Remove all skin, gristle, and outside parts from one pound of the lean of cold boiled tongue or ham. Pound it in a mortar to a smooth paste with either one132 TO EOAST ... From Housekeeping in Old Virginia, 1879, page 139. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Potted Veal and Bacon |
Cut thin slices of veal and the same quantity of bacon; then rub together some basil or summer savory very fine, until reduced to a powder; place in a stew-pan a layer ... From Mrs. Porter's New Southern Cookery Book, 1871, page 103. | |
| Presbyterian Cook Book (1873) | Pounded Beef |
Boil a shin of twelve pounds of meat until it falls readily from the bone; pick it to pieces; mash gristle and all very; pick out all the hard bits. Set the liquor away, ... From Presbyterian Cook Book, 1873, page 33. | |
| Manual for Army Cooks (1896) | Pounded Beef |
Cut the lean meat from a shin of beef weighing Break up bone and lay in the bottom of the kettle. Place meat on bones, cover with cold water, and let it slowly come to a ... From Manual for Army Cooks, 1896, page 83. | |
| The Picayune Creole Cook Book (1901) | Prepare the Partridges and roast |
according to recipe for “Roast Partridge.” (See recipe.) Make a bread sauce as follows: Crumble one and a half ounces of fresh bread crumbs and place in a saucepan with ... From The Picayune Creole Cook Book, 1901, page 149. | |
| The Picayune Creole Cook Book (1901) | Prepare the Sweetbreads as in the |
recipe for “Sweetbreads Larded With Mushrooms.” Put them into a sauceFran with two tablespoonfuls of but- ‘ter, and let them brown slightly. Add a finely sficed carrot ... From The Picayune Creole Cook Book, 1901, page 106. | |
| The Creole Cookery Book (1885) | Pressed Beef |
Salt a brisket of beef with salt and saltpetre, 5 days, then boil it gently till extremely tender; put it under a large weight, or in a cheese press, till perfectly ... From The Creole Cookery Book, 1885, page 82. | |
| The White House Cook Book (1887) | Pressed Beef |
FIRST have your beef nicely pickled; let it stay in pickle a week; then take the thin, flanky pieces, such as will not make a handsome dish of themselves, put on a large ... From The White House Cook Book, 1887, page 139. | |
| The Boston Cooking-School Cook Book (1896) | Pressed Beef Flank |
Wipe, remove superfluous fat, and roll a flank of beef. Put in a kettle, cover with boiling water, and add one tablespoon salt, one-half teaspoon peppercorns, a bit of ... From The Boston Cooking-School Cook Book, 1896, page 256. | |
| The White House Cook Book (1887) | Pressed Lamb |
THE meat, either shoulder or leg, should be put to boil in the morning with water just enough to cover it; when tender, season with salt and pepper, then keep it over ... From The White House Cook Book, 1887, page 163. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Pressed Meat No |
I quart of pieces of cold cooked meat i teaspoonful of allspice y2 teaspoonful of cloves * ^ teaspoonful of black pepper Salt to taste i cup of boiling stock Mix all the ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 109. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Pressed Meat No |
6 pounds of the brisket of beef % teaspoonful of ground cloves teaspoonful of ground mace teaspoonful of ground cinnamon */i teaspoonful of ground allspice i^ ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 110. | |
| Buckeye Cookery and Practical Housekeeping (1877) | PressED VEAL |
To three pounds veal take one pound salt pork; remove all lean parts and the rind from pork, and chop both veal and pork together very fine, season with pepper, and a ... From Buckeye Cookery and Practical Housekeeping, 1877, page 183. | |
| Gulf City Cook Book (1878) | Pressed Veal or Beef |
Three pounds of veal knuckle well broken; boil in a little water until very tender; pick the meat to pieces, free from gristle and bone. the broth highly; add a ... From Gulf City Cook Book, 1878, page 49. | |
| The New England Cook Book (1905) | Pressed VeaL—Put |
four pounds of veal in a pot; with water; stew slowly until the meat drops from the bone, then take out and chop fine; let the liquor boil down until is a cupful; put in ... From The New England Cook Book, 1905, page 98. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Pried Sweetbreads |
Lay the sweetbreads in warm water, with a half teaspoonful of salt in it, for an hour, to make them white, then put them let remain the they have boiled ten minutes. Cut ... From Mrs. Porter's New Southern Cookery Book, 1871, page 108. | |
| La Cuisine Creole (1885) | Pumpkin with Salt Meat |
This is very good cooked with salt meat and brown sugar. Slice the pumpkin and put it in the oven with brown sugar, or good molasses; slice some smoked meat and lay it ... From La Cuisine Creole, 1885, page 99. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Quickly Made Beef Tea |
Pour three-quarters of a cup of cold water over half a pound of raw hamburg steak. Allow it to stand ten minutes in a cool place, then set on the stove and let it cook ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 306. | |
| The Boston Cooking-School Cook Book (1896) | Ragoftt of Veal |
Reheat two cups cold roast veal, cut in cubes, in one and one-half cups Brown Sauce seasoned with one teaspoon Worcestershire Sauce, few drops of onion juice, and a few grains of cayenne. From The Boston Cooking-School Cook Book, 1896, page 285. | |
| The Virginia House-Wife (1824) | Ragout of a Breast of Veal |
Separate the joints of the brisket, and saw off the sharp ends of the ribs, trim it neatly and half roast it; put it in a stew pan with a quart of good gravy s¢ asoned ... From The Virginia House-Wife, 1824, page 65. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Ragout of Beef a |
la MODE Cut cold beef a la mode into pieces about one inch square. To every pint of these squares allow i tablespoonful of Worcestershire sauce i tablespoonful of ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 106. | |
| The Cook's Own Book (1832) | Ragout of Cold Veal |
a neck, loin, or fillet of furnish thisexcellent ragout with a very little expense or trouble. Cut the veal into handsome cutlets; put a piece of butter or clean ... From The Cook's Own Book, 1832, page 218. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Ragout of Cooked Meat |
Cut one pint of cold meat into half-inch dice; remove the fat, bone, and gristle. Put the meat in a stewpan; cover with boiling water, and simnter slowly two or three ... From Mrs. Lincoln's Boston Cook Book, 1884, page 299. | |
| The Boston Cooking-School Cook Book (1896) | Ragout of Kidneys |
Soak lambs' kidneys one hour in lukewarm water. Drain, clean, cut in slices, season with salt and pepper, dredge with flour, and saute in butter. Fry one sliced onion ... From The Boston Cooking-School Cook Book, 1896, page 276. | |
| The International Cook Book (1906) | Ragout of Lamb, Faubonne |
Vanilla Souffle's (758) 1807. RAGOUT OF LAMB, FAUBONNE Soak a half pint white beans in cold water at least seven hours and keep in water till required. Cut a three-pound ... From The International Cook Book, 1906, page 551. | |
| The International Cook Book (1906) | Ragout of Lamb, Parisienne |
Rhubarb Tartlets (796) Peel and boil for fifteen minutes four medium, sound red beets, drain, slice very finely and place in a saucepan with two pounds chopped shin of ... From The International Cook Book, 1906, page 670. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Ragout of Mutton |
Three pounds of any of -the cheap parts of mutton, six of of button onions, or one of the common; one large white turnip, cut into cubes; pepper, one quart of water and ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 173. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Ragout of Mutton |
Cut cold mutton or lamb into pieces about one inch square. Put one tablespoonful of butter in a frying-pan, and, when very brown, add one tablespoonful of; mix half-pint ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 132. | |
| The International Cook Book (1906) | Ragout of Mutton, Fermiere |
941. OYSTER COQUILLES WITH CELERY Cut a well-trimmed and cleaned stalk of fine, crisp white celery into quarter-inch square pieces and boil in a pint of water with half ... From The International Cook Book, 1906, page 289. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Ragout of Veal |
No. For this, the remains of a cold fricandeau or roast may be used, cut pieces about one pint of these squares allow y2 pint of stock i tablespoonful of Wori ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 143. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Ragout of Veal |
No. 2 Cut any pieces of cold roast veal To every pint of these squares allow i pint of stock YZ pint of mushrooms or i ounce of truffles gill of Madeira, wine Brown the ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 144. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Ragout or BEEF |
For six pounds of the round, take half dozen ripe tomatoes, cut up with two or three onions in a vessel with a tight cover, add half a dozen cloves, a stick of cinnamon, ... From Buckeye Cookery and Practical Housekeeping, 1877, page 170. | |
| Mrs. Hale's New Cook Book (1857) | Raided Pork Pie .—Make |
a crust from 3 to 4 inches high; pare off the rind, and remove the bone from a loin of pork, cut it chops, flatten them, and thenr with or powdered sage, black salt, and ... From Mrs. Hale's New Cook Book, 1857, page 303. | |
| Simple Italian Cookery (1912) | Ravioli with Meat |
Prepare the paste as in the preceding receipt. Take whatever meat is desired—chicken, turkey, or veal—this must always be cooked. (Left-over meat may be utilized this ... From Simple Italian Cookery, 1912, page 22. | |
| The Woman Suffrage Cook Book (1886) | Raw Beef Sandwich for Invalids |
Scrape some raw beef fine, season with salt and pepper, and spread between two thin slices of slightly buttered bread; then cut in strips. S. Adelaide Hall, M.. Barberry ... From The Woman Suffrage Cook Book, 1886, page 128. | |
| The International Cook Book (1906) | Re"chauflte of Mutton with Rice |
Fried Cucumbers (1715) Roly-Poly Pudding (2278) 2714. OYSTERS, HERMAN Prepare half the quantity only of spinach veloute* (No. 1763). Open thirty-six good-sized fresh ... From The International Cook Book, 1906, page 851. | |
| The Boston Cooking-School Cook Book (1896) | Rechauffe of Lamb |
Brown two tablespoons butter, add two and one-half tablespoons flour, and stir until well browned; then add one-fourth teaspoon, each, curry powder, mustard, and salt, ... From The Boston Cooking-School Cook Book, 1896, page 278. | |
| Mrs. Beeton's Book of Household Management (1861) | Recipes for Cookint, Veal |
of the meat, 3 eggs. 2 tablespoonluls of breadcrumbs, a good pinch of finely-grated lemon-rind, gravy or a little milk, nutmeg, salt and Method.— Mix the wal, suet and ... From Mrs. Beeton's Book of Household Management, 1861, page 543. | |
| The Cook's Own Book (1832) | Relish for Chops, &c |
fine an ounce of black |>epper, and half an ounce of;dl.-|>iee, with an ounce of salt, and ounre of scraped and the same of eschalots., peeled and quartered; put these ... From The Cook's Own Book, 1832, page 219. | |
| Manual for Army Cooks (1896) | Remarks on Meat |
Good fresh beef presents the following characteristics: The lean, when freshly cut, is of a bright red color, easily compressed and elastic, the grain fine and ... From Manual for Army Cooks, 1896, page 80. | |
| Housekeeping in Old Virginia (1879) | Rib Roast of Beef |
Get, from the butcher, a rib-roast — the second cut is best — and get him to take out the bones, and roll and skewer it: if this is not convenient, it can be done at ... From Housekeeping in Old Virginia, 1879, page 147. | |
| Mrs. Owen's Illinois Cook Book (1871) | Ribs of Beef |
The three first ribs make an excellent roasting piece, many prefer it to the sirloin for roasting; if the ribs are taken out and it is rolled and skewered, it be and can ... From Mrs. Owen's Illinois Cook Book, 1871, page 60. | |
| Bohemian-American Cook Book (1915) | Ribs of Beef |
žehrá. Cut up two or three beef ribs into pieces about four interlard the meat with bacon, and salt, pepper and minced parsley. in a skillet, place the in brown on tlien ... From Bohemian-American Cook Book, 1915, page 52. | |
| The International Cook Book (1906) | Ribs of Lamb with New Potatoes |
Fresh Asparagus, Swiss (1526) Pudding, Saxon (215) 1655. GOMBO, EGYPTIENNE Cut in small dice pieces a boned, raw half fowl, quarter of a pound raw veal, three ... From The International Cook Book, 1906, page 504. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Rice and Meat Croquettes |
One cupful of boiled rice, one of finely-chopped cooked meat—any kind; one teaspoonful of salt, a little pepper, two table-spoonfuls of butter, half a cupful of milk, ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 201. | |
| The Boston Cooking-School Cook Book (1896) | Rice and Tomato Croquettes |
^ cup rice 2 cloves ^ cup stock 3^ teaspoon peppercorns }4 can tomatoes 1 teaspoon sugar 1 slice onion 1 egg 1 slice carrot ^ cup grated cheese 1 sprig parsley 1 ... From The Boston Cooking-School Cook Book, 1896, page 422. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Rice and Tomato Croquettes |
Cook two tablespoons chopped onion in two tablespoons butter five minutes; add one tablespoon red pepper, sprig parsley, four cloves, and one and one half cups tomato; ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 182. | |
| The Cook's Own Book (1832) | Rice Croquettes |
and a quarter of a pound of rice, put it the rind of a lemon, shred small, a quarter of a pound of powdersugar, a pinch of salt, a little cris|x-d orangellowei-s, an ... From The Cook's Own Book, 1832, page 220. | |
| Common Sense in the Household (1871) | Rice Croquettes |
»J« Half a cup of rice. A little grated lemon-peel. A saltspoonful salt. 11* the three hours in warm water enougli to it. Drain almost dry, and pour in the milk. in a ... From Common Sense in the Household, 1871, page 249. | |
| The Appledore Cook Book (1872) | Rice Croquettes |
Boil one cup of rice, as for a vegetable, and when cool, mix with four well-beaten eggs, one grated nutmeg, half a cup of sugar, and if not salt enough, a little more ... From The Appledore Cook Book, 1872, page 143. | |
| Gulf City Cook Book (1878) | Rice Croquettes |
Half a cup of rice, one pint of milk, two one of melted peel of a lemon, and a little salt. From Gulf City Cook Book, 1878, page 105. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Rice Croquettes |
One large cupful of cooked rice, half a cupful of milk, one egg, one table-spoonful of sugar, one teaspoonful of salt, a slight grating of nutmeg. Put milk on to boil, ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 202. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Rice Croquettes |
No. I ^ cup of rice 2 large tablespoon ful s of sugar yi teaspoon ful of vanilla ^ cup of raisins % cup of currants % cup of citron Wash the rice and put it in a farina ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 371. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Rice Croquettes |
No. 2 i cup of rice Salt and white pepper to Yolks of four eggs Wash the rice and put farina boiler with the milk; about one hour, or until very thick; then beat; add ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 371. | |
| The White House Cook Book (1887) | Rice Croquettes |
BOIL for thirty minutes one cup of well-washed rice in a pint of milk; whip into the hot rice the following ingredients: Two ounces of butter, two ounces of sugar, some ... From The White House Cook Book, 1887, page 302. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Rice Croquettes |
Cook one cup of rice in two cups of water or chicken stock in a double boiler until tender, and the liquid is absorbed. Season with salt, pepper and onion juice; add ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 182. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Rice Croquettes |
Six ounces of rice and one pint of milk boiled slowly until quite soft, add the grated rind of a lemon, remove from the fire, and mix in while hot one and one-half ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 172. | |
| Larkin Housewives' Cook Book (1915) | Rice Croquettes |
Take one and a half cups of cold cooked rice or one-half cup of uncooked rice and steam in double sauce-pan, when tender add a beaten egg, one teaspoon onion juice or one-half teaspoon From Larkin Housewives' Cook Book, 1915, page 37. | |
| The International Cook Book (1906) | Rice Croquettes with Currants |
1387. LOBSTER EN BROCHETTE WITH FRESH MUSHROOMS Plunge two one-and-a-half -pound live lobsters in a gallon 'boiling water with a tablespoon salt for twenty minutes. ... From The International Cook Book, 1906, page 425. | |
| The New England Cook Book (1905) | Rice Croquettes.—Put |
a quarter of a pound of rice into a pmt of milk. Let it simmer gently until the rice is tender and the milk absorbed. It must then be boiled until thick and dry, or it ... From The New England Cook Book, 1905, page 137. | |
| The Good Housekeeper (1841) | Rich Mince Meat |
Cut the root off a neat’s tongue, rub the tongue well with salt, let it lie four days, wash it perfectly clean, and boil it till it becomes tender; skin, and when cold, ... From The Good Housekeeper, 1841, page 87. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Ris de Veau, Sweetbread |
Rissoles. Small shapes of puff paste filled with some mixture, and fried or baked. Or balls of minced meat, egged and crumbed, and fried till crisp. From Mrs. Lincoln's Boston Cook Book, 1884, page 524. | |
| Simple Italian Cookery (1912) | Risotto with Ham |
Cut into small pieces one ounce of raw ham, fat and lean. Chop up fine a small piece of onion, and put it with the ham into a frying-pan with one-half a tablespoon of ... From Simple Italian Cookery, 1912, page 29. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Roasr Lom or VEAL |
Wash and rub thoroughly with salt and pepper, leaving in thekidney, around which put plenty of salt; roll up, let stand two hours; in the meantime make dressing of ... From Buckeye Cookery and Practical Housekeeping, 1877, page 183. | |
| The New England Cook Book, or Young Housekeeper's Guide (1836) | Roast |
it from two to according to the size; twenty five minutes for every is a good rule. A turkey should be roasted slowly at first and basted frequently, the inwards of a ... From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 25. | |
| The New England Cook Book, or Young Housekeeper's Guide (1836) | Roast |
beef and mutton, if not cooked too much, are nice cut in slices, and just scorched on a gridiron. warmed should only be on the fire just long enough to get heated well ... From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 33. | |
| Rumford Complete Cook Book (1908) | Roast |
the bone is in, meat in long, thin slices from the thin to the thick end of the The thick, round muscle is the choice portion of the roast, the meat at the thin end ... From Rumford Complete Cook Book, 1908, page 253. | |
| The Italian Cook Book (1919) | Roast |
the game completely, seasoning with If the game be small birds, leave them whole, if big cut them in four parts. Remove all the heads and grind them together with of ... From The Italian Cook Book: The Art of Eating Well, 1919, page 45. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Roast ^^oodcock |
Woodcocks should not be drawn, as the trail (the intestines) is considered the most delicious part of the bird; truss their legs close to the body, and run an iron ... From Mrs. Porter's New Southern Cookery Book, 1871, page 136. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Roast Beef |
A Piece of beef weighing ten pounds, requires two hours to roast. Allow ten minutes to every pound over or under this weight. Do not put the meat too close to thefire at ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 48. | |
| Common Sense in the Household (1871) | Roast Beef |
The best pieces for roasting are tlie sirloin and rib pieces. The latter are oftenest used by small families. Make your butcher remove most of the bone, and skewer the ... From Common Sense in the Household, 1871, page 98. | |
| Gulf City Cook Book (1878) | Roast Beef |
The surloin is the of beef for roasting. Rub over the meat a little lard, and put in a baking-pan with the bone side down. When half done, sprinkle with pepper, salt, ... From Gulf City Cook Book, 1878, page 43. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Roast Beef |
The for roasting are the ribs, sirloin, and pin use a tin kitchen, run the spit the meat, dredge it with pepper, and it at first very near As soon as brown on the ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 96. | |
| The White House Cook Book (1887) | Roast Beef |
ONE very essential point in roasting beef is to have the oven well heated when the beef is first put in; this causes the pores to close up quickly, and prevents the ... From The White House Cook Book, 1887, page 129. | |
| Aunt Babette's Cook Book (1889) | Roast Beef |
The best roasts are sirloin, porterhouse and lib roasts. If desired rare, allow ten minutes to the pound; if medium, twelve to fifteen minutes; and if very well done, ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 94. | |
| The Boston Cooking-School Cook Book (1896) | Roast Beef |
The best cuts of beef for roasting are: tip or middle of sirloin, back of rump, or first three ribs. Tip of sirloin roast is desirable for a small family. Back of rump ... From The Boston Cooking-School Cook Book, 1896, page 253. | |
| Larkin Housewives' Cook Book (1915) | Roast Beef |
Wipe meat with damp cloth, in baking pan bone side down, dust lightly with pepper; if there is no fat with meat, cut up a piece of suet and place around beef. The oven ... From Larkin Housewives' Cook Book, 1915, page 20. | |
| The White House Cook Book (1887) | Roast Beef Pie |
Cur up roast beef, or beefsteak left from a previous meal, into thin slices, lay some of the slices into a deep dish which you have lined on the sides with rich biscuit ... From The White House Cook Book, 1887, page 137. | |
| The White House Cook Book (1887) | Roast Beef Pie with Potato Crust |
WHEN you have a cold roast of beef, cut off as much as will half fill a baking-dish suited to the size of your family; put this sliced beef into a stewpan with any gravy ... From The White House Cook Book, 1887, page 136. | |
| The Woman Suffrage Cook Book (1886) | Roast Beef with Yorkshire Puddi |
Set a piece of beef to roast upon a grate laid across the dripping-pan (a large wire broiler answers very well). Three-quarters of an hour before it is done, mix the ... From The Woman Suffrage Cook Book, 1886, page 48. | |
| The Boston Cooking-School Cook Book (1896) | Roast Beef, Mexican Sauce |
Reheat cold roast beef cut in thin slices, in Mexican Sauce. Cook one onion, finely chopped, in two tablespoons butter five minutes. Add one red pepper, one green ... From The Boston Cooking-School Cook Book, 1896, page 264. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Roast Beef, with Yorkshire Pudding |
A rib or prepared as directed for When within three-quarters of an hour of being the pudding made. a pan like that in which the meat is being cooked, and pour in the Put ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 138. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Roast Beep |
Take a medium-sized joint, wash it, place it in a roasting-pan, season with pepper and dredge a the pan pints of add a heaping of; and place in a moderately hot oven; ... From Mrs. Porter's New Southern Cookery Book, 1871, page 82. | |
| Common Sense in the Household (1871) | Roast Beep, with Yorkshire Puddixg. J^ |
Set a piece of beef to roast upon a grating, or several sticks laid aci'oss a dripping-pan. Three-quarters of an hour before it is done, mix the pudding and povuinto the ... From Common Sense in the Household, 1871, page 99. | |
| The National Cookery Book (1876) | Roast BEer |
The best pieces for rt asting are the sirloin and tl The fat should be evenly dispersed through the meat; very lean roaster is the best. The beef should be dusted with ... From The National Cookery Book, 1876, page 66. | |
| The Dixie Cook-Book (1883) | Roast Beer |
Take a rib-piece or loin-roast of seven to eight pounds. Beat it thoroughly all over, lay it in the roasting dish and baste it with melted butter. Put it inside the ... From The Dixie Cook-Book, 1883, page 201. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Roast Birds |
Draw, and wash quickly; season with salt and pepper. Pin a thin slice of salt pork on the breast. Put on a shallow pan, and bake in a hot oven, fifteen or twenty ... From Mrs. Lincoln's Boston Cook Book, 1884, page 289. | |
| Fifty-Two Sunday Dinners (1913) | Roast Brace of Ducks |
Dress and clean a brace (two) young domestic or wild ducks. Truss same as goose. If domestic ducks are used they may be stuffed. In the wild ducks place in each a head ... From Fifty-Two Sunday Dinners, 1913, page 174. | |
| The White House Cook Book (1887) | Roast Chestnuts |
PEEL the raw chestnuts and scald them to remove the inner skin; put them in a frying pan with a little butter and toss them about a few moments; add a sprinkle of salt ... From The White House Cook Book, 1887, page 403. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Roast Chickens |
Dress and roast the same as a turkey. A pair of chickens weighing six pounds requires an hour and ahalf to roast. Make the gravy the same as fora turkey, except the ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 68. | |
| La Cuisine Creole (1885) | Roast Chickens |
Draw them and stuff with rich bread and butter stuffing; baste them with butter and a little fat bacon, seasoned with sweet herbs; brown nicely, and serve with their own ... From La Cuisine Creole, 1885, page 76. | |
| Common Sense in the Household (1871) | Roast Chine |
A chine is treated precisely as is the spare-rib, except that the strip of skin rxmning along the back is scored closely. If you wish, you can omit the bread-crumb ... From Common Sense in the Household, 1871, page 131. | |
| Housekeeping in Old Virginia (1879) | Roast Chine |
Chine should always be parboiled and stewed before roasting, to take away the gross taste which the melted fat frying from 122 PORK ROYAL SAUSAGE MEAT. it gives. After ... From Housekeeping in Old Virginia, 1879, page 129. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Roast Ducks |
Pick, singe, and remove the crop, entrails, oil bag, legs, and pinions. Wipe, truss, dredge with salt, pepper, butter, and flour. Bake in a hot oven twenty minutes if ... From Mrs. Lincoln's Boston Cook Book, 1884, page 287. | |
| The Creole Cookery Book (1885) | Roast Ducks |
Ducks should be well plucked without tearing the skin, all the plugs being removed, clean the inside thoroughly with a little warm water, and stuff them with bread and ... From The Creole Cookery Book, 1885, page 67. | |
| Fifty-Two Sunday Dinners (1913) | Roast Fillet of Beef |
Trim a small fillet of beef weighing about four pounds into shape. Lard the upper side and sprinkle with salt, pepper and dredge with flour. Sprinkle small cubes of fat ... From Fifty-Two Sunday Dinners, 1913, page 129. | |
| The White House Cook Book (1887) | Roast Fillet of Veal |
SELECT a nice fillet, take out the bone, fill up the space with stuffing, and also put a good layer under the fat. Truss it of a good shape by drawing the fat round and ... From The White House Cook Book, 1887, page 147. | |
| The Creole Cookery Book (1885) | Roast Fowls |
If nicely trussed, make a stuffing of butter and some. pepper; dry up the butter with a few bread crumbs; baste it well; add flour and salt before you take it from the ... From The Creole Cookery Book, 1885, page 65. | |
| The International Cook Book (1906) | Roast Gosling, Apple Sauce |
Dandelion with Eggs (633) 1105. POTAGE, PEPPER POT Finely chop two each medium, white onions, green peppers and leeks. Place these in a medium-sized saucepan with half ... From The International Cook Book, 1906, page 338. | |
| The International Cook Book (1906) | Roast Green Corn |
Rice, Imperatrice (1234) 2385. COQUILLES OF SALMON, SIBERIENNE Place a two-pound piece of salmon in a narrow saucepan with a sliced carrot, a sliced onion, a sprig of ... From The International Cook Book, 1906, page 737. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Roast Ham |
Spit a ham; set it before a moderate fire to roast about two hours, turning the spit frequently; then take it up on to a dish, peal off the rind, scrape all the fat out ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 66. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Roast Ham |
Prepare the ham as for boiling, and if it is of good (say ten pounds), boil three Remove the skin, and put the ham in a baking pan. Let it cook two hours in a moderate ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 139. | |
| The Boston Cooking-School Cook Book (1896) | Roast Ham with Champagne Sauce |
Place a whole baked ham in the oven fifteen minutes before serving time, that outside fat may be heated. Remove to a hot platter, garnish bone end with a paper ruffle, ... From The Boston Cooking-School Cook Book, 1896, page 293. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Roast Lamb |
The fore quarter is much the best piece to roast. It should be roasted about one hour and a half, and frequently basted. To make the gravy, take all the dripping from ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 62. | |
| The Boston Cooking-School Cook Book (1896) | Roast Lamb |
A leg of lamb is usually sent from market wrapped in caul; remove caul, wipe meat, sprinkle with salt and pepper, place on rack in dripping-pan, and dredge meat and ... From The Boston Cooking-School Cook Book, 1896, page 270. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Roast Lamb |
Wipe the meat with a damp towel, place in a baking pan, and dredge with pepper. Add a cup of boiling water and a teaspoon of salt to the pan. Baste every ten minutes, ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 208. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Roast Leg of Mutton |
A leg of mutton weighing ten pounds should be roasted two hours. When half done, turn the fat out of the roaster; then what drips from the meat, you baste the meat with. ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 54. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Roast Leg of Mutton |
All mutton should hang in a cool place quite tender before being used, but care should be taken it does not acquire the rust or taint. carefully removing a leg of mutton ... From Mrs. Porter's New Southern Cookery Book, 1871, page 92. | |
| La Cuisine Creole (1885) | Roast Leg of Mutton |
Select a fine, fat leg, cut holes in it, and lard it with fat bacon; season with parsley, pepper, and salt and put it to bake in a slow oven. Roast it for two hours, and ... From La Cuisine Creole, 1885, page 72. | |
| Common Sense in the Household (1871) | Roast Leg of Pork |
One weighing about seven pounds is enough, even for a pig is young, the leg will be even smaller. Score the skin in squares, or 2:)arallel lines running from to side, ... From Common Sense in the Household, 1871, page 130. | |
| The White House Cook Book (1887) | Roast Leg of Pork |
CHOOSE a small leg of fine young pork; cut a slit in the knuckle with a sharp knife, and fill the space with sage and onion chopped, and a little pepper and salt. When ... From The White House Cook Book, 1887, page 165. | |
| The White House Cook Book (1887) | Roast Loin of Pork |
SCORE the skin in strips about a quarter of an inch apart; place it in a dripping-pan with a very little water under it; cook it moderately at first, as a high heat ... From The White House Cook Book, 1887, page 165. | |
| Fifty-Two Sunday Dinners (1913) | Roast Loin of Pork |
Wipe a five-pound loin of pork (little pig if possible); sprinkle with salt, pepper, powdered sage and dredge with flour. Place in dripping pan, surround with some of ... From Fifty-Two Sunday Dinners, 1913, page 177. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Roast Loin of Veal |
the loin, place it in a baking-pan, dredge pepper, add a teaspoon ful of salt and cup of water to the pan, place in a very quick oven for; cool the oven somewhat by ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 136. | |
| The White House Cook Book (1887) | Roast Loin of Veal |
PREPARE it the same as any roast, leaving in the kidney, around which put considerable salt. Make a dressing the same as for fowls; unroll the loin, put the stuffing ... From The White House Cook Book, 1887, page 146. | |
| Manual for Army Cooks (1896) | Roast Loin of Veal |
Wipe the loin, place in a baking pan, dredge it with pepper, add a teaspoonful of salt and a cup of water to the pan, and place in a very quick oven for fifteen minutes. ... From Manual for Army Cooks, 1896, page 112. | |
| The Dixie Cook-Book (1883) | Roast Lom or VEAL |
Wash and rub thoroughly with salt and pepper, leaving in the kidney, around which put plenty of salt; roll up, let stand two hours; in the meantime make dressing of ... From The Dixie Cook-Book, 1883, page 211. | |
| Common Sense in the Household (1871) | Roast Mutton |
The pai-ts Avhich are usually roasted are: The shoulder, The saddle, or chine, and The loin and haunch (a leg and part of the loin). The leg is best l^oiled, xmless the ... From Common Sense in the Household, 1871, page 108. | |
| Gulf City Cook Book (1878) | Roast Mutton |
A roast of mutton should have lard or butter rubbed over it, and when half done a spoonful put in the pan; pepper also. If it is a leg, it is improved by cutting gashes ... From Gulf City Cook Book, 1878, page 47. | |
| The White House Cook Book (1887) | Roast Mutton |
THE pieces mostly used for roasting are the hind-quarter of the sheep, called the loin and leg, the fore-quarter, the shoulder, also the chine or saddle, which is the ... From The White House Cook Book, 1887, page 156. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Roast Mutton |
The leg, loin, saddle and shoulder are used for roasting. Allow twelve minutes to the pound, if liked rare, fifteen if desired well done, basting every ten minutes. To ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 112. | |
| Common Sense in the Household (1871) | Roast Mutton a |
la Venison. A Christmas saddle of mutton is very fine, prepared as follows it well, inside and out, with vinegar. Do not wipe it, but hang it \ip to dry iii a cool ... From Common Sense in the Household, 1871, page 108. | |
| The Picayune Creole Cook Book (1901) | Roast Mutton Drippings |
Boil the turnips until nearly tender. Then drain in a colander. If very large, cut in quarters; if small, let them remain uncut. Lay them on the pan, around tho roasting ... From The Picayune Creole Cook Book, 1901, page 243. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Roast Mutton T^ith Tomatoes |
a nice hiudquarter of mutton, wash it, rub it with salt and pepper, put it into a bakingpan with a pint of water, and baste it well. prepare some tomatoes in the ... From Mrs. Porter's New Southern Cookery Book, 1871, page 92. | |
| Aunt Babette's Cook Book (1889) | Roast Muttox with Potatoes |
Take a leg or loin of mutton — must be young and tender — wash the meat well and dry with a clean towel. Rub well with salt, ginger and a speck of pepper and dredge well ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 96. | |
| The Italian Cook Book (1919) | Roast of Lamb |
(Arrosto d'agnello) Take a leg of lamb and season it with oil and a drop of vinegar. Pierce it here and there with the point of a knife and leave it like this for ... From The Italian Cook Book: The Art of Eating Well, 1919, page 100. | |
| The Southern Cookbook (1912) | Roast Onions |
Should be done with all the skins on. They eat alone, with salt only, and cold butter; or with roast potatoes, or with beet roots. From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 195. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Roast Partridges |
Lard them well with fat pork; tie the legs down to the rump, leaving the feet on; while cooking, baste them well with butter. They require twentyfive or thirty minutes ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 74. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Roast Pig |
Make a dressing of bread crumbs, a little salt, pepper, sage, sweet marjoram, an onion chopped fine, butter, two eggs, and a little salt pork, and fry this a little; ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 64. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Roast Pig |
Select a pig from three to five weeks old. Clean well, and stuff with hot mashed potatoes, or stale bread, highly seasoned with sage, salt, pepper, and onions. If bread ... From Mrs. Lincoln's Boston Cook Book, 1884, page 271. | |
| The White House Cook Book (1887) | Roast Pig |
PEEP ARE your dressing as for DRESSING FOR FOWLS,, adding half an onion, chopped fine; set it inside. Take a young pig about six weeks old, wash it thoroughly inside and ... From The White House Cook Book, 1887, page 165. | |
| Gulf City Cook Book (1878) | Roast Pig.—no |
Take a pig of about eight or ten pounds; clean well, leaving on the head and feet. stuffing of bread, two eggs, one table-spoonful of butter, sage, thyme, onion chop ... From Gulf City Cook Book, 1878, page 39. | |
| What Mrs. Fisher Knows About Old Southern Cooking (1881) | Roast Pork |
To be seasoned with pepper before being cooked, and in cooking baste with the gravy that comes from the meat. Must be cooked with a fast To make the gravy, take one ... From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 20. | |
| The Dixie Cook-Book (1883) | Roast Pork |
A small loin of pork, three table-spoons bread-crumbs, one onion, half a tea-spooh chopped sage, half tea-spoon salt, half teaspoon pepper, one ounce chopped suet, one ... From The Dixie Cook-Book, 1883, page 208. | |
| Larkin Housewives' Cook Book (1915) | Roast Pork |
Wipe pork with a damp cloth, sprinkle with pepper, salt and flour. Put into covered roaster, leave off the covtr first thirty minutes, then cover closely. Allow twenty ... From Larkin Housewives' Cook Book, 1915, page 23. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Roast Potatoes |
Select the largest and finest potatoes for roasting. Wash them thoroughly and put them in a stove or on. roast about two hours, turning them with a fork. When well done, ... From Mrs. Porter's New Southern Cookery Book, 1871, page 140. | |
| The Creole Cookery Book (1885) | Roast Potatoes |
Take potatoes of the same size, wash and dry them, put them in the oven of the stove or some convenient toaster; do not burn the outside before they are warmed through; ... From The Creole Cookery Book, 1885, page 94. | |
| The White House Cook Book (1887) | Roast Quarter of Lamb |
PROCURE a nice hind-quarter, remove some of the fat that is around the kidney, skewer the lower joint up to the fillet, place it in a moderate oven, let it heat through ... From The White House Cook Book, 1887, page 162. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Roast Saddle |
of Mutton The saddle is what the name implies— the back. In large pieces the tail is included. Wipe meat; remove pink skin, kidneys, and fat. flanks inside and tie in ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 113. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Roast Saddle of Mutton |
A saddle of mutton, weighing eight pounds, requires three quarters of an hour to cook; the gravy is made the same as for a leg of mutton. A SHOULDER OF MUTTON ROASTED, ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 54. | |
| Housekeeping in Old Virginia (1879) | Roast Saddle of Mutton |
Trim the joint carefully, roast it at a brisk, clear fire; baste frequently, and when done dredge it plentifully with salt, and serve with the gravy well freed from fat. From Housekeeping in Old Virginia, 1879, page 178. | |
| Fifty-Two Sunday Dinners (1913) | Roast Shoulder of Lamb |
Order a shoulder and fore-leg of lamb, boned. Wipe, stuff and. truss in shape. Sprinkle with salt, pepper and dredge with flour. Place on rack in dripping pan, put in ... From Fifty-Two Sunday Dinners, 1913, page 91. | |
| The Dixie Cook-Book (1883) | Roast SPARE-RIB |
Trim off the rough ends neatly, crack the ribs across the middle, rub with salt and sprinkle with pepper, fold over, stuff with turkeydressing, sew up tightly, place in ... From The Dixie Cook-Book, 1883, page 209. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Roast Spare-rib |
Put the spare-rib in a baking-pan it; add a of to a of boiling water, and pour in the bottom of the pan. in a for; baste with butter and cover with a piece of buttered ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 158. | |
| The White House Cook Book (1887) | Roast Sparerib |
TRIM off the rough ends neatly, crack the ribs across the middle, rub with salt and sprinkle with pepper, fold over, stuff with turkey dressing, sew up tightly, place in ... From The White House Cook Book, 1887, page 166. | |
| Aunt Sammy's Radio Recipes (1927) | Roast Stuffed Shoulder of Lamb |
Have the shoulder i)lade removed, and fill the cavity with a stuffing made as follows: 2 cups dry bread crumbs. teaspoon onion juice. parsley or tops chopped fine. Small ... From Aunt Sammy's Radio Recipes, 1927, page 39. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Roast Sweet Potatoes |
Wash and scrub potatoes of uniform; do not cut or scratch in a baking-pan, place in oven, and bake until, when pressed between the hands, they seem mellow in the centre. ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 313. | |
| Aunt Babette's Cook Book (1889) | Roast Sweet Potatoes |
These are commonly called " baked " sweet potatoes. Select those of uniform size; wash, and roast in the oven until done, which you can easily tell by pressing the ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 157. | |
| Common Sense in the Household (1871) | Roast Tigeons |
Clean, wash, and stuff as you would chickens. Lay them ill rows, if roasted in the oven, with a little water in the pan to prevent scorching. Unless they are very fat, ... From Common Sense in the Household, 1871, page 97. | |
| What Mrs. Fisher Knows About Old Southern Cooking (1881) | Roast Veal |
Use crackers for your stuffing. Slice an opening in the veal in five or six different places, and fill each one with the stuffing. Season the stuffing with salt, pepper, ... From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 21. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Roast Veal |
The loin, breast, and fillet (a thick piece from the upper part of the leg) are the best pieces for roasting. The bone should be removed from the fillet, and the cavity ... From Mrs. Lincoln's Boston Cook Book, 1884, page 265. | |
| The Boston Cooking-School Cook Book (1896) | Roast Veal |
The leg, cushion (thickest part of leg), and loin, are suitable pieces for roasting. When leg is to be used, it should be boned at market. Wipe meat, sprinkle with salt ... From The Boston Cooking-School Cook Book, 1896, page 283. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Roast Veal |
Six pounds of veal taken from the leg, from the loin, or from the breast. Skewer meat into shape; dredge with flour, and sprinkle with salt and pepper. Cover top with ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 110. | |
| Larkin Housewives' Cook Book (1915) | Roast Veal |
The leg and loin are most suitable for roasting. Wipe meat with a damp cloth, sprinkle lightly with Larkin Salt and Pepper, dredge with flour. Place slices of salt pork ... From Larkin Housewives' Cook Book, 1915, page 26. | |
| The Italian Cook Book (1919) | Roast Veal |
(Arrosto di vitella) Choose for that milk veal that is to be found all the year round, although it is always better during the spring or summer. The piece or pieces of ... From The Italian Cook Book: The Art of Eating Well, 1919, page 98. | |
| Aunt Sammy's Radio Recipes (1927) | Roast Veal Shoulder with Stuffing |
Remove the shoulder bone, and fill the cavity with a stuffing made as follows: 2 cups dry bread crumbs. 3^ teaspoon finely grated onion. A little sage or thyme, Mix the ... From Aunt Sammy's Radio Recipes, 1927, page 36. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Roast Veal Stuffed |
Select a shoulder of veal and have the bone removed; stuff with same stuffing used for Baked Fish, adding one cup chopped mushrooms. Sew up stuffed meat and roast same as Roast Veal. From Lowney's Cook Book, Illustrated in Colors, 1907, page 110. | |
| Jewish Cookery Book, on Principles of Economy (1871) | Roast Veal with Olive Oil and Lemons |
Take a good sized fillet of veal; prepare as other roast beef or veal; baste it before a good open fire, with a pint of sweet oil and the juice of twolemons. Dish up ... From Jewish Cookery Book, on Principles of Economy, 1871, page 52. | |
| Housekeeping in Old Virginia (1879) | Roast Yeal |
Plunge into boiling water, dry with a clean cloth; rub well with pepper and salt, then with butter. Dredge with flour, and put into a pan with two teacups of boiling ... From Housekeeping in Old Virginia, 1879, page 169. | |
| The Cook's Own Book (1832) | Roast, and |
llicn pound a quarter of a hundred of chestnuts, with a small quantity of milk; to this add tlie yolks of two emjs, a ii quarter of a pound of powder-mgar, and.-ili.'iit ... From The Cook's Own Book, 1832, page 317. | |
| The Virginia House-Wife (1824) | Roasted Loin of Mutton |
Cut the loin in four pieces, take off the skin, rub each piece with salt, wash them with the yelk of an egg, and cover them thickly with bread crumbs, chopped parsley, ... From The Virginia House-Wife, 1824, page 78. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Roasted Pork Tenderloin |
Take two tenderloins and split length¬ wise. Place two together and fill with dressing made of bread, onion, egg, sage and seasoning. Wind a string around to keep them ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 224. | |
| Mrs. Beeton's Book of Household Management (1861) | Rognons (Fr.). Kidneys |
Romaine (Fr.). Cos lettuce. " A la Romaine," Roman style. Romankeintjes (Du.). A Dutch pastry made of eggs, sugar, and almonds. Roquefort (Fr.). Roquefort, a ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Rolled Flank of Beef |
Four or five pounds of the flank. Wipe, and remove the skin, membrane, and extra fat. Pound and trim until of uniform thickness. Make a stuffing with one cup of cracker ... From Mrs. Lincoln's Boston Cook Book, 1884, page 253. | |
| Fifty-Two Sunday Dinners (1913) | Rolled Rib Roast of Beef |
Have the ribs removed, meat rolled and skewered in shape, from a five-pound rib roast of beef, at the market, (have ribs and trimmings sent with roast). Wipe meat, ... From Fifty-Two Sunday Dinners, 1913, page 150. | |
| The International Cook Book (1906) | Roulade of Beef, Arlequin |
410. LOBSTER, AMERICAN STYLE Wash well two fresh lobsters of two pounds each; cut each one into twelve pieces. Place in a frying pan two tablespoons melted butter, and ... From The International Cook Book, 1906, page 133. | |
| The International Cook Book (1906) | Roulade of Beef, Nivernaise |
Stuffed Green Peppers (8z8) Roast Chicken (290) 1312. POTAGE, LYON Prepare a consomme* (No. 52), chop very finely two sound white onions and brown in a saucepan with an ... From The International Cook Book, 1906, page 403. | |
| La Cuisine Creole (1885) | Round of Beef a La Baronne |
Boil a fat round of beef for half an hour, take it up and put in a deep dish; cut gashes in the sides of the meat, put pepper and salt into each gash; fill the dish the ... From La Cuisine Creole, 1885, page 70. | |
| La Cuisine Creole (1885) | Round of Beef Stewed Brown |
Make incisions in the beef and stuff with chopped onions, salt, pepper, and sweet basil, thyme and pars¬ ley. Dredge the meat with flour, lay some slices of bacon over ... From La Cuisine Creole, 1885, page 69. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Royal Croquettes |
Three small, or two large, sweetbreads, one boiled chicken, one large table-spoonful of flour, one pint of cream, cupful of butter, one table-spoonful of onion juice, ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 199. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Royal Croquettes, No |
Half a boiled chicken, one large sweetbread, cleaned, and kept in hot water for five minutes; a calfs brains, washed, and boiled five minutes; one teaspoonful of chopped ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 200. | |
| Mrs. Hale's New Cook Book (1857) | Rump of Beef—Tliis |
is one of the most juicy of all the:. joints of beef, but is more frequently stewed than r. asted. As it is too large to serve whole, generally, cut as much from the ... From Mrs. Hale's New Cook Book, 1857, page 113. | |
| The Boston Cooking-School Cook Book (1896) | Russian Cutlets |
Cover bottom of cutlet moulds with Russian Pilaf and cover Pilaf with Chicken Force-meat II (see p. 150), doubling the recipe and omitting nutmeg. Set moulds in pan of ... From The Boston Cooking-School Cook Book, 1896, page 439. | |
| Ryzon Baking Book (1916) | Ryzon Meat Fold-overs |
BOISSE, DOUGLASTON, K pound sausage meat, fine quality. (4 ounces) chopped cooked chicken or ham. level cupful {yi pound) boiled rice (scant) chopped pimiento (canned ... From Ryzon Baking Book, 1916, page 78. | |
| Ryzon Baking Book (1916) | Ryzon Pork Fruit Cake |
1 pound fat pork. ' cupfuls (i pint) boiling water. level tablespoonful baking soda. level cupfuls (12 ounces) brcwn sugar. cupful (yi pint) dark molasses. level ... From Ryzon Baking Book, 1916, page 39. | |
| Ryzon Baking Book (1916) | Ryzon Pork Pie |
J^ lb. fresh pork. level teaspoonful powdered sage. level teaspoonfuls chopped onion. Wipe meat with a damp cloth and weigh it free from skin and bone. Cut it in small ... From Ryzon Baking Book, 1916, page 75. | |
| Ryzon Baking Book (1916) | Ryzon Steak and Kidney Pudding |
poijnd round steak. sheep's kidneys. level tablespoonfuls {}4 ounce) flour. }4 level teaspoonful pepper. cupful {yi pint) stock or water. teaspoonfuls mushroom ketchup. ... From Ryzon Baking Book, 1916, page 73. | |
| The Boston Cooking-School Cook Book (1896) | Saddle of Lamb k TEstragnon |
Wipe meat, sprinkle with salt and pepper, place on rack in dripping-pan, and dredge meat and bottom of pan with flour. Bake in hot oven one and one-fourth hours, basting ... From The Boston Cooking-School Cook Book, 1896, page 273. | |
| Housekeeping in Old Virginia (1879) | Saddle of Mutton |
This should be covered with paper, and carefully roasted or baked. Season with a little pepper and salt; garnish with horseradish. From Housekeeping in Old Virginia, 1879, page 179. | |
| The Boston Cooking-School Cook Book (1896) | Saddle of Mutton |
Mutton for a saddle should always be dressed at market. Wipe meat, sprinkle with salt and pepper, place on rack in dripping-pan, and dredge meat and bottom of pan with ... From The Boston Cooking-School Cook Book, 1896, page 273. | |
| The International Cook Book (1906) | Saddle of Mutton with Currant Jelly |
Romaine Salad (214) Raspberry Ice Cream 1974. CREAM ST. GERMAIN AU LAIT D'AMANDE Scald, peel and thoroughly pound a quarter pound almonds, place in a saucepan with a ... From The International Cook Book, 1906, page 605. | |
| The Boston Cooking-School Cook Book (1896) | Saddle of Mutton, Currant Mint Sauce |
Follow directions for Saddle of Mutton, and serve with Currant Mint Sauce. Separate two-thirds tumbler of currant jelly in pieces, but do not beat it. Add one and ... From The Boston Cooking-School Cook Book, 1896, page 273. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Saddle or Loin of Mutton or Lamb |
Trim off all the pink skin and superfluous fat. Remove the ends of the ribs, the cord, and veins along the back. Wipe, and rub the inside with salt. Roll the flank under ... From Mrs. Lincoln's Boston Cook Book, 1884, page 259. | |
| The Boston Cooking-School Cook Book (1896) | Salmi of Lamb |
Cut cold roast lamb in thin slices. Cook five minutes two tablespoons butter with one-half tablespoon finely chopped onion. Add lamb, sprinkle with salt and pepper, and ... From The Boston Cooking-School Cook Book, 1896, page 278. | |
| The Picayune Creole Cook Book (1901) | Salt Meat |
Viande Salée. Salt pork enters so largely into cooking that it is not necessary to devote special attention to it here. It is used in cooking cabbage and pork and ... From The Picayune Creole Cook Book, 1901, page 119. | |
| Larkin Housewives' Cook Book (1915) | Salt Pork with Cre£im Gravy |
Cut required amount of pork in moderately thin slices. in spider and cover with boiling water, cook a few minutes, take out and dip each piece in milk, then in flour. ... From Larkin Housewives' Cook Book, 1915, page 24. | |
| The Boston Cooking-School Cook Book (1896) | Salted Codfish Hash |
Prepare as for Fish Balls, omitting egg. Try out fat salt pork, remove scraps, leaving enough fat in pan to moisten fish and potatoes. Put in fish and potatoes, stir ... From The Boston Cooking-School Cook Book, 1896, page 224. | |
| Housekeeping in Old Virginia (1879) | Sashed Mutton |
Fry in a saucepan three small onions, and three small slices of bacon or ham, until they are brown; then add a little more than half a pint water, and thicken it with ... From Housekeeping in Old Virginia, 1879, page 223. | |
| Manual for Army Cooks (1896) | Sauce for Boiled Mutton |
Rub togetlh r in a pan two tablespoonfuls of flour and butter or beef dripping twice the size of an egg; season with pepper and salt to suit taste. From Manual for Army Cooks, 1896, page 101. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Sauce for Croquette Mixtures |
1 cup stock or milk lemon juice few drops onion add seasonings and milk. until thick. This sauce is sufficient to thicken two cups of meat, for all kinds of It may be ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 162. | |
| Mrs. Owen's Illinois Cook Book (1871) | Sauce for Roast Beef or Mutton |
horseradish on a bread grater into a basin; then add two tablespoonsful of cream, with a little mustard and salt; mix them well together; then add four tablespoonsful of ... From Mrs. Owen's Illinois Cook Book, 1871, page 87. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Sauce for Veal Cutlets |
Two tablespoons of dripping, onequarter cup of flour, one pint of stock or water and stock, one teaspoon or more of Worcestershire, two tablespoons of chopped parsley, ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 244. | |
| Bohemian-American Cook Book (1915) | Sauces for Beef |
78. WHITE HORSERADISH SAUCE. Ken siHciauovf/. a little butter and flour together, add a dozen blanched almonds ponnded to a a teaspoon of sngar, a cup and a half of warm ... From Bohemian-American Cook Book, 1915, page 37. | |
| Bohemian-American Cook Book (1915) | Sauces for Beef |
, 88. YELLOW ONION SAUCE. Omáka žlutá cibulová. Mince fine half an onion, j)our over it beef soup and let it simmer a while. in another saucepan two of in and squeezed ... From Bohemian-American Cook Book, 1915, page 39. | |
| Common Sense in the Household (1871) | Sauces for Meat and |
capers, or nasturtium seed. For beef, a small shallot miuced fine. Or, Omit the boiled eggs, and beat up two raw ones very lighi and put into the drawn butter instead, ... From Common Sense in the Household, 1871, page 185. | |
| Common Sense in the Household (1871) | Sausage |
(iVb. 1). 6 lbs. lean fresh pork. " fat " " 12 teaspoonfuls powdered sage. " black pepper. « 2 teaspoonfuls powdered mace. « " 1 grated nutmeg. Grind the meat, fat and ... From Common Sense in the Household, 1871, page 139. | |
| Common Sense in the Household (1871) | Sausage |
{N'o. 3). 2 lbs. lean pork. ' 2 " '' « beef suet. Peel of half a lemon. 1 grated nutmeg. 1 teaspoonful black pepper. " 6 teaspoonfuls salt. " sweet marjoram and thyme mixed. From Common Sense in the Household, 1871, page 140. | |
| Gulf City Cook Book (1878) | Sausage |
In making sausage, allow one third fat to two thirds lean. Grind through a sausage-grinder, and season to taste with pepper, salt, and powdered sage-leaves. Make in ... From Gulf City Cook Book, 1878, page 41. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Sausage |
15 pounds of lean meat 4 tablespoon fuls of powdered sage 5 pounds of fat meat 5 ounces of salt 2 ounces of pepper 2 ounces of allspice Chop the meat very fine; is best ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 167. | |
| Camp Cookery (1910) | Sausage |
be fried over a very gentle Fresh meat that is tender enough to escape the boiling pot or the braising oven should either be or a bed of Both of these processes preserve ... From Camp Cookery, 1910, page 70. | |
| Housekeeping in Old Virginia (1879) | Sausage Croquettes |
2 pounds of meat. 1 cup milk. Add powdered cracker or stale bread crumbs sufficient to thicken, while on the fire. Roll in oblong shapes and fry in lard. Roll the balls ... From Housekeeping in Old Virginia, 1879, page 227. | |
| Housekeeping in Old Virginia (1879) | Sausage Croquettes |
One pound sausage meat, two eggs, well beaten, and bread crumbs well minced. Make the meat into cakes, then roll in the beaten egg, and afterwards in bread crumbs. Fry ... From Housekeeping in Old Virginia, 1879, page 227. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Sausage Dumplings |
Make one pound of flour and two ounces of drippings or chopped a firm paste by adding water enough to enable you to knead the; of out sufiiciently large to enable you to ... From Mrs. Porter's New Southern Cookery Book, 1871, page 114. | |
| Housekeeping in Old Virginia (1879) | Sausage Meat |
25 pounds lean pieces cut from the shoulder and tenderloin. SWEETBREAD OF HOG — SOUSE CHEESE. 123 15 pounds fat from the back of the chine. 1 pound salt; a half pound of ... From Housekeeping in Old Virginia, 1879, page 130. | |
| The American Frugal Housewife (1829) | Sausages |
Three tea-spoons of powdered sage, one and a half ol salt, and one of pepper, to a pound of meat, is good seasoning for sausages. From The American Frugal Housewife, 1829, page 58. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Sausages |
If you like to know what you are eating, have your sausage meat prepared at home or by some one whom you can trust. Of sweet fresh pork take one third fat and two. ... From Mrs. Lincoln's Boston Cook Book, 1884, page 274. | |
| The Boston Cooking-School Cook Book (1896) | Sausages |
Cut apart a string of sausages. Pierce each sausage several times with a carving fork. Put in frying-pan, cover with boiling water, and cook fifteen minutes; drain, ... From The Boston Cooking-School Cook Book, 1896, page 294. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Sausages |
Buy the best. Pierce several times with skewer. in hot frying pan in hot oven, fifteen to twenty minutes. Many prefer to cover sausages with boiling water after piercing ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 117. | |
| The Southern Cookbook (1912) | Sausages |
Chop equal quantities of lean veal and fat bacon, a handful of c age, a little salt, all in a mortar; and when used, roll and fry, and fried sippets. >padbury's veal and ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 158. | |
| The Southern Cookbook (1912) | Sausages |
Chop fat and lean pork; with sage, and salt; and you may add two or three pimentos. Half fill hog's guts, that have been soaked and made extremely clean, or the meat may ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 165. | |
| Mrs. Hale's New Cook Book (1857) | Sausages .—Common |
farm-house sausages are made nearly equal parts of fat and lean pork, coarsely chopped, and teasoned and are put skins ^which have previously been turned inside out, ... From Mrs. Hale's New Cook Book, 1857, page 182. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Sausages and Potatoes |
One may easily transform a homely platter of sausages into a most sightly dish. Prepare plenty of mashed potato, pressing it through a ricer, adding butter, milk and ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 236. | |
| The Good Housekeeper (1841) | Sausages Fried |
Sausages are best when quite fresh. Put a little dripping or bit of butter in the frying pan; as soon as it is melted, put in the sausages and shake them and turn often. ... From The Good Housekeeper, 1841, page 49. | |
| The Cook's Own Book (1832) | Sausages, Royal |
the meat of a partridge, a capon, or pullet, a piece of gammon, and other bacon, and a bit of leg of veal; shred also some parsley, chives, truffles, and mushrooms; mix ... From The Cook's Own Book, 1832, page 240. | |
| The Cook's Own Book (1832) | Sausages, Spreadbury's |
Cut the leg or griskin one pound of nice lean pork, free from sinews and skin, mince it very finely: mince one pound of the best beef suet, mix it with the pork, and ... From The Cook's Own Book, 1832, page 240. | |
| Mrs. Beeton's Book of Household Management (1861) | Sausages.) |
Ingredients. — i large white cabbage, 3 ozs. of butter, i small onion finely-chopped, salt and pepper, sausages either boiled or fried. Method. — Trim, wash and boil the ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Camp Cookery (1910) | Sausages.—Cut |
links apart, prick with a fork so it will not burst in cooking, lay in cold frying-pan, and fry fifteen to twenty minutes over a slow fire, moving them about so they ... From Camp Cookery, 1910, page 113. | |
| Larkin Housewives' Cook Book (1915) | Savory Hash |
Prepare a dressing as suggested in Mock Duck. Mix with two cups or one pound of cold, cooked beef, veal or pork. From Larkin Housewives' Cook Book, 1915, page 31. | |
| Aunt Sammy's Radio Recipes (1927) | Savory Meat on Toast |
pound shredded lamb, beef, or pork. 4 cups celery tops, chopped fine. Or celery and of chopped leaves. 2 cups canned tomato juice, strained. 1 tablespoon shredded onion. ... From Aunt Sammy's Radio Recipes, 1927, page 34. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Scali.op of Mutton |
Take scraps of cold mutton and cut in small pieces; layer in the bottom of a baking-dish, then a layer of stewed tomatoes, then a layer of bread crumbs; sprinkle with ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 131. | |
| Foods That Will Win the War and How to Cook Them (1918) | Scalloped Ham and Hominy |
2 cups hominy (cooked) 1 cup chopped cooked ham teaspoon mustard bt fat of Co} egg 1 teaspoon of salt Melt the fat. Add the dry ingredients and the liquid slowly. When ... From Foods That Will Win the War and How to Cook Them, 1918, page 51. | |
| The Boston Cooking-School Cook Book (1896) | Scalloped Lamb |
Remove skin and fat from thin slices of cold roast lamb, and sprinkle with salt and pepper. Cover bottom of a buttered baking-dish with buttered cracker crumbs; cover ... From The Boston Cooking-School Cook Book, 1896, page 277. | |
| The White House Cook Book (1887) | Scalloped Mutton and Tomatoes |
OVER the bottom of an earthen baking-dish place a layer of bread crumbs, and over it alternate layers of cold roast mutton cut in thin slices, and tomatoes peeled and ... From The White House Cook Book, 1887, page 162. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Scalloped Mutton. © |
Remove the fat and skin from cold roast mutton; cut the meat in small thin slices; season it with salt and pepper. Butter a shallow dish, put in a layer of bread or ... From Mrs. Lincoln's Boston Cook Book, 1884, page 300. | |
| The National Cookery Book (1876) | Scalloped Veal |
Mince cold roast veal. Butter a baking dish. Put in layers of the veal, seasoned with salt and pepper and bread crumbs, with butter. On the top layer pour some milk and ... From The National Cookery Book, 1876, page 83. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Scalloped Veal |
Chop two cups of cold cooked veal; add one fourth teaspoon salt, one fourth teaspoon onion juice, and one teaspoon lemon Mix one cup cooked ham, one fourth teaspoon ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 165. | |
| Presbyterian Cook Book (1873) | Scolloped Veal |
Take three veal steaks; boil until very tender; take them out; save the water in which they were boiled; chop the meat up very; put into a deep dish alternate layers of ... From Presbyterian Cook Book, 1873, page 36. | |
| The Virginia House-Wife (1824) | Scotch Collops of Veal |
They may be made of the nice part of the rack, or cut from the fillet, rub a little salt and pepper on them and fry them a light brown, | have arich gravy seasoned with ... From The Virginia House-Wife, 1824, page 63. | |
| Presbyterian Cook Book (1873) | Scrambled Eggs with Beef |
Chip dried beef very fine; put equal parts of lard and butter in a skillet; when hot put in the beef; heat up a few minutes, stirring to keep from burning; break up some ... From Presbyterian Cook Book, 1873, page 40. | |
| The International Cook Book (1906) | Scrambled Eggs with Smoked Beef |
Codfish in Cream (822) Hamburg Steaks, Fried Onions (108) Grilled Potatoes (1344) THURSDAY, THIRD WEEK OF DECEMBER 941 3031. SCRAMBLED EGGS WITH SMOKED BEEF salt, three ... From The International Cook Book, 1906, page 900. | |
| The International Cook Book (1906) | Scrambled Eggs with Smoked Beef Tongue |
Porgies Saute", Fines Heroes (.1553) Broiled English Breakfast Bacon (13) Sweet Lyonnaise Potatoes (1092) 2605. SCRAMBLED EGGS WITH SMOKED BEEF TONGUE salt, two ... From The International Cook Book, 1906, page 815. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Scrambled Ham and Eggs |
Put a of in the Break six eggs into a bowl, add six tablespoonfuls of water, and beat until you can take up a spoonful. Add about a cup of fine-chopped ham and mix Pour ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 282. | |
| The White House Cook Book (1887) | Scrambled Mutton |
Two CUPS of chopped cold mutton, two tablespoonfuls of hot water, and a piece of butter as large as an English walnut. When the meat is hot, break in three eggs, and ... From The White House Cook Book, 1887, page 161. | |
| Housekeeping in Old Virginia (1879) | Seasoning for Sausage |
18 pounds meat. 9 pounds back fat. 2 ounces sage. 4 ounces black pepper. 12 ounces salt. — Mrs. tT. P. From Housekeeping in Old Virginia, 1879, page 130. | |
| La Cuisine Creole (1885) | Seasoning for Sausage Meat |
Chop up and run your sausage meat through the cut¬ ter, and to every pound of the ground meat, allow a ta¬ blespoonful of salt, a teaspoonful of mixed black and red ... From La Cuisine Creole, 1885, page 43. | |
| The Appledore Cook Book (1872) | Serve the meat in a |
little of the gravy, and send the remainder of the gravy to the table in the gravy-tureen. Serve plain boiled potatoes, boiled rice, and pickled beets. From The Appledore Cook Book, 1872, page 49. | |
| Directions for Cookery, in Its Various Branches (1837) | SHALOT VINEGAR.—Peel and chop |
four ounces of shalots, or small button onions. Pour on them a quart of the best vinegar, and let them steep a fortnight; then and bottle it. garlic vinegar in the same ... From Directions for Cookery, in Its Various Branches, 1837, page 182. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Sheep Kidneys en Brochette |
No. 6 sheep's kidneys Cut each kidney through the centre lengthwise, remove the white veins and fat. Wash well water, cover with boiling water and let stand five ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 134. | |
| The Picayune Creole Cook Book (1901) | Sheep Kidneys. Parsley and Sliced Lemon to Garnish |
Rognone cn Brochettes. Select a fine, white hind-quarter of 6 Kidneys. the lamb; lard it in the same manner 1 Tablespoonful of Butter. as given for larding “Roast Filet ... From The Picayune Creole Cook Book, 1901, page 112. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Sheep's Head Hash |
Clean a sheep's head, according to directions for cleaning calf's head, then put to stew with the liver and heart well washed, add one onion, and simmer gently one and a ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 134. | |
| The Cook's Own Book (1832) | Sheep's Liver |
Cut it into slices; it well, and dry it floor and season it w ith ix-pper and salt, and fry it in a deal of minced u-l.-\ and an onion; adda sufficient quantity of gravy ... From The Cook's Own Book, 1832, page 241. | |
| The International Cook Book (1906) | Shin of Beef Lie"e |
Terrine of Smelts Potatoes, Brabant (1220) Veal Mignons, Sauce Bordelaise String Beans, Poulette (830) Hazel-Nut Ice Cream (1582) 2546. SHIN or BEEF LI£E Place four ... From The International Cook Book, 1906, page 794. | |
| The Picayune Creole Cook Book (1901) | Shin of Veal |
Put the meat or chicken (the latter cut up) into a large soup kettle and let it come slowly to a boil. As it begins to boil more rapidly skim as the scum rises. After ... From The Picayune Creole Cook Book, 1901, page 28. | |
| The International Cook Book (1906) | Shirred Eggs with Grated Ham |
Fried Oysters, Tartare Sauce (844) Roast Beef, Zingara (455) 1386. SHIRRED EGGS WITH GRATED HAM Grate two ounces lean, cooked ham and place in a bowl with a teaspoon ... From The International Cook Book, 1906, page 425. | |
| The International Cook Book (1906) | Shoulder of Lamb, Bretonne |
Coffee ficlairs (2217) 2595. SHOULDER OF LAMB, BRETONNE Remove blade bone from a shoulder of lamb, season with a good teaspoon salt and half teaspoon pepper, fold up and ... From The International Cook Book, 1906, page 811. | |
| The International Cook Book (1906) | Shoulder of Lamb, Montmorency |
Sliced Tomatoes (461) 1822. SOFT CLAMS FLIP Remove all sandy parts, keeping nothing but perfect bodies of fortyeight very fresh soft clams, plunge in boiling water for ... From The International Cook Book, 1906, page 556. | |
| The International Cook Book (1906) | Shoulder of Lamb, Turquoise |
Apples with Butter, Vanille (421) 2310. SHOULDER OF LAMB, TURQUOISE Remove blade bone from a tender shoulder of lamb, then shorten end bone. Season shoulder all over ... From The International Cook Book, 1906, page 711. | |
| Housekeeping in Old Virginia (1879) | Shoulder of Mutton Corned |
Take a small slioulder of mutton, rub it with 2 ounces salt. 2 ounces sugar. •^ ounce saltpetre. After twenty-four hours, rub it again with the pickle; next day boil ... From Housekeeping in Old Virginia, 1879, page 180. | |
| The Virginia House-Wife (1824) | Shoulder of Mutton with Celery Sauce |
Wash and clean ten heads of celery, cut off the green tops and take off the outside stalks, cut the heads in thin slices, boil them tender ina little milk, just enough ... From The Virginia House-Wife, 1824, page 77. | |
| The International Cook Book (1906) | Shoulder of Mutton, Bon-Veillard |
2702 A. SHOULDER OF MUTTON, BON-VEILLARD Procure a tender, fat shoulder mutton, entirely bone it, season all over with a good teaspoon salt, half teaspoon pepper, roll ... From The International Cook Book, 1906, page 847. | |
| The International Cook Book (1906) | Shoulder of Mutton, Etuvee, with Potatoes |
730. OYSTERS AU GRATIN Plunge twenty-four large, freshly opened oysters in three-quarters pint boiling water with a teaspoon salt and boil for three minutes. Drain on a ... From The International Cook Book, 1906, page 226. | |
| The International Cook Book (1906) | Shoulder of Spring Lamb, Mint Sauce |
Pudding, Boissy (746) 1444. BISQUE OF FRESH SCALLOPS Place one and a half pounds very fresh scallops in a saucepan with three pints water, four branches parsley, one bay ... From The International Cook Book, 1906, page 443. | |
| Aunt Sammy's Radio Recipes (1927) | Shredded String Beans and Fresh Pork |
1 quart shredded 1 pint sliredded cooked pork. 1 teaspooti Melt the butter in a heavy iron skillet, and add the beans and pork. Cover and cook /or 20 or 25 minutes, ... From Aunt Sammy's Radio Recipes, 1927, page 19. | |
| Housekeeping in Old Virginia (1879) | Simple Way of Cooking Liver |
Wash calf's liver and heart thoroughly; chop them fine aa \ calf's brains VEAL DAHBE. 167 possible, after they have been boiled till very tender; then add pepper and ... From Housekeeping in Old Virginia, 1879, page 174. | |
| The Woman Suffrage Cook Book (1886) | Since Pie Meat |
One bowlful ofchopped raisins, three bowlfuls of chopped meat, six bowlfuls of chopped sour apples, one bowlful of chopped suet, one bowlful of molasses, one bowlful of ... From The Woman Suffrage Cook Book, 1886, page 83. | |
| Mrs. Hale's New Cook Book (1857) | Sirloin of Beef |
(o Roast.—The sirloin is usually hung a few days, to make it eat short and tender, therefore, before you it, you should wash the meat in cold water, wipe it with a clean ... From Mrs. Hale's New Cook Book, 1857, page 112. | |
| Housekeeping in Old Virginia (1879) | Smoked Beef |
To a piece of beef weighing about twelve or fourteen pounds, you rub in the following: 1 pint salt. 1 cup brown sugar. 1 cup molasses. ■| teaspoonful pounded saltpetre. ... From Housekeeping in Old Virginia, 1879, page 167. | |
| The International Cook Book (1906) | Smoked Beef Tongue aux Ravioli |
Creamed Spinach (399) Apricot Fritters (266) 2213. SMOKED BEEF TONGUE AUX RAVIOLI Plunge a medium smoked beef tongue in one and a half gallons boiling water and boil two ... From The International Cook Book, 1906, page 679. | |
| Gulf City Cook Book (1878) | Smoked Meat on Toast |
Take a cold, smoked tongue or ham that has been boiled; grate it on a coarse grater, or mince it fine. Mix it with cream and beaten yelk of an egg, a let it simmer over ... From Gulf City Cook Book, 1878, page 42. | |
| Aunt Babette's Cook Book (1889) | Smoked Tongue |
Put on to boil in a large kettle, fill with cold water, enough to completely cover the tongue; keep adding hot water as it boils down so as to keep it covered with water ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 135. | |
| The Jewish Manual (1846) | Smoked Veal |
Take a fine fat thick breast of veal, bone it, lay it in pickle, according to the receipt to salt meat, hang it for three or four weeks in woodsmoke, and it will prove a ... From The Jewish Manual, 1846, page 102. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Smothered Beef, or Pot Roast |
Four to six pounds from the middle or face of the rump, the vein, or the round. Wipe with a clean wet cloth. Sear all over by placing in a hot frying-pan and turning ... From Mrs. Lincoln's Boston Cook Book, 1884, page 253. | |
| Aunt Sammy's Radio Recipes (1927) | Smothered Ham with Sweet Potatoes |
slice of smoked ham, cut into sizes 1 tablespoon butter or ham drippings. for serving. 3 cups raw, sliced, sweet potatoes. 1 cup hot water. Brown the hum lightly on both ... From Aunt Sammy's Radio Recipes, 1927, page 39. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Snowball Croquettes |
Prepare chicken croquettes in the usual way, but with the white meat only, remembering that this will absorb more sauce in mixing than when the whole fowl is used. Form ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 214. | |
| The Appledore Cook Book (1872) | Soast Beef |
Meats roasted in a tin kitchen require a longer time to cook th?n in an oven, but they are very much nicer cooked forrher. Wring a clean towel out of cold water, and ... From The Appledore Cook Book, 1872, page 44. | |
| Mrs. Owen's Illinois Cook Book (1871) | Soiled Ham |
If the ham is large, and boiled, it is much better to soak it in clear water over night, put it on to boil in cold water; when water is to be added to anything cooking, ... From Mrs. Owen's Illinois Cook Book, 1871, page 57. | |
| La Cuisine Creole (1885) | Soupe Maigre, Without Meat, for Lent |
Melt half a pound of butter in a stewpan, put in six onions sliced; add two heads of celery cut small, onehalf a head of white cabbage, and a bunch of chopped parsley; ... From La Cuisine Creole, 1885, page 15. | |
| The Appledore Cook Book (1872) | Soused Tripe |
Cut the tripe into squares, and lay them in an earthen pot, and pour over them boiling vinegar enough to cover, in which a -blade of mace, a dozen whole cloves, and a ... From The Appledore Cook Book, 1872, page 59. | |
| The National Cookery Book (1876) | SouseD TRIPE |
After the tripe has been properly prepared by the butcher, put it on to boil in water for about ten or twelve hours. It must be sufficiently tender to mash with the ... From The National Cookery Book, 1876, page 123. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Soused Tripe |
2 pounds of boiled tripe i pint of vinegar (honeycomb) 18 whole allspice Cut the tripe pieces about two long and one inch wide. Put all the other ingredients into a ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 123. | |
| The Dixie Cook-Book (1883) | Sousep ‘TRIPE |
After preparing it according to directions in ‘‘ How to cut and cure meats,” place in a stone jar in layers, seasoning every layer with pepper and salt, and pour over ... From The Dixie Cook-Book, 1883, page 203. | |
| Foods That Will Win the War and How to Cook Them (1918) | Soy Bean Croquettes |
cups baked.or boiled soy beans 1 tablespoon vinegar 14 tablespoons molasses Pepper to taste tablespoons butter or drip1 egg pings 1 scant cup breadcrumbs When the beans ... From Foods That Will Win the War and How to Cook Them, 1918, page 62. | |
| The Southern Cookbook (1912) | Spadbury's Oxford Sausages |
Chop a pound and a half of pork, and same of veal, cleared of the skin and sinews. Add three of a of beef suet, mince and mix them. Steep the crumbs of a penny loaf in ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 165. | |
| California Mexican-Spanish Cook Book (1914) | Spanish Beef Stew |
Cut one pound stew beef or veal in small twoinch pieces, flour thickly and brown in tablespoon of hot suet; add one-half cup chopped onion, one bay leaf, four cups ... From California Mexican-Spanish Cook Book, 1914, page 86. | |
| California Mexican-Spanish Cook Book (1914) | Spanish Curry Hash |
Brown in two tablespoons butter, three tablespoons chopped onions, one cup ground meat, one or more kinds, one cup tomatoes, ten sliced olives, one tablespoon ... From California Mexican-Spanish Cook Book, 1914, page 88. | |
| California Mexican-Spanish Cook Book (1914) | Spanish Meat Cakes |
Use finely ground beef, veal or chicken raw or cooked. To each cup meat, add one-half cup wet bread crumbs, one-fourth cup mushrooms, browned in a little butter, ... From California Mexican-Spanish Cook Book, 1914, page 85. | |
| California Mexican-Spanish Cook Book (1914) | Spanish Pork Tenderloin Cutlets |
Pound tenderloin out flat; cover flour; seasoned with salt, pepper and chili powder. Fry brown in hot olive oil or bacon fat. From California Mexican-Spanish Cook Book, 1914, page 84. | |
| California Mexican-Spanish Cook Book (1914) | Spanish Sausage Omelet |
Mix level tablespoon fine sausage, tablespoon bread crumbs in tablespoon milk for each egg, whip yolks of as many eggs as needed, little parsley, salt and teaspoon red ... From California Mexican-Spanish Cook Book, 1914, page 79. | |
| Manual for Army Cooks (1896) | Spanish Steak |
2 pounds round steak. 2 cloves. 6 red chiles. 1 tablespoonful flour. A little garlic, thyme, and dripping. Seed the chiles and cover with boiling water. Soak until ... From Manual for Army Cooks, 1896, page 187. | |
| California Mexican-Spanish Cook Book (1914) | Spanish Steak |
Select two pounds upper round steak, sear on hot skillet on both sides till crust is formed: then one-half cup suet, half cup hot water, cover; cook slowly half hour, ... From California Mexican-Spanish Cook Book, 1914, page 84. | |
| California Mexican-Spanish Cook Book (1914) | Spanish Tripe |
In three tablespoons butter, fry one-half cup Cut one pound tripe into narrow strips; salt and roll in flour. Add one tablespoon flour to fat and brown; add to this one ... From California Mexican-Spanish Cook Book, 1914, page 90. | |
| The Jewish Manual (1846) | Spiced Beef |
Take a fine thick piece of brisket of beef not fat, let it lay three days in a pickle, as above, take itout and rub in a mixture of spices consisting of equal quantities ... From The Jewish Manual, 1846, page 90. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Spiced Beef |
a of the round of beef weighing or sixteen pounds, wash it, remove the bone and skewer the meat a proper shape; then rub it witli it in a pickling-tub, it close up the ... From Mrs. Porter's New Southern Cookery Book, 1871, page 90. | |
| Gulf City Cook Book (1878) | Spiced Beef |
Take a round of beef and rub it well with saltpeter; take out the bone middle, and fill the opening with Bind the round in shape, or put it in a bucket or some vessel ... From Gulf City Cook Book, 1878, page 44. | |
| Housekeeping in Old Virginia (1879) | Spiced Beef |
Take eight or ten pounds of the thin flank, remove any gris 158 TO COOK CORNED BEEF-TONGUEj ETC. tie, skin or bones; rub it over with half ounce saltpetre, half ounce ... From Housekeeping in Old Virginia, 1879, page 165. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Spiced Beef |
Four to six pounds from the middle cut ot the shin. Wask the meat on the outside, and cut off any part of the skin which is not sweet and clean. Pick off all the fine ... From Mrs. Lincoln's Boston Cook Book, 1884, page 254. | |
| The Creole Cookery Book (1885) | Spiced Beef |
A round of beef of 10 pounds, 1 teaspoonful of saltpetre, 1 tablespoonful of brown sugar to stand in it about 2 days, then rub in a slop-bowl full of salt, and let stand ... From The Creole Cookery Book, 1885, page 81. | |
| The Creole Cookery Book (1885) | Spiced Beef |
Rub well on both sides of the round with 1 ounce of saltpetre, then rub in one pound of brown sugar, after which, rub all with salt, into which you will mix a ... From The Creole Cookery Book, 1885, page 84. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Spiced Beef |
4 pounds of beef from the ^ teaspoonful of cloves round or shoulder i teaspoonful of allspice Juice of one lemon 4 tablespoon fuls of olive oil or butter Mix the spices, ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 108. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Spiced Beef |
Wash and wipe six pounds of any inexpensive piece of beef; cover with boiling water; bring to the boiling point, then simmer until meat is tender, adding, the last hour ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 108. | |
| Fifty-Two Sunday Dinners (1913) | Spiced Beef |
Wash and wipe six pounds of beef cut from the flank. Cover with boiling water; bring to the boiling point and skim. Reduce heat and simmer until meat is tender (time ... From Fifty-Two Sunday Dinners, 1913, page 118. | |
| The White House Cook Book (1887) | Spiced Beef Relish |
TAKE two pounds of raw, tender beefsteak, chop it very fine, put into it salt, pepper and a little sage, two tablespoonfuls of melted butter; add two rolled crackers ... From The White House Cook Book, 1887, page 139. | |
| The White House Cook Book (1887) | Spiced Beef Tongue |
KUB into each tongue a mixture made of half a pound of brown sugar, a piece of saltpetre the size of a pea and a tablespoonful of ground cloves, put it in a brine made ... From The White House Cook Book, 1887, page 145. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Spiced Beef's Heart |
the heart three hours in cold water, remove the muscles the out every atom of blood. Mix together one teaspoonful of allspice, a half-teaspoonful of a half-teaspoonful ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 118. | |
| The White House Cook Book (1887) | SPICED BEEF. |
FOR a round of beef weighing twenty or twenty-four pounds, take one-quarter of a pound of saltpetre, one-quarter of a pound of coarse brown sugar, two pounds of salt, ... From The White House Cook Book, 1887, page 132. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Spiced Shoulder of Mutton |
Take a tender shoulder of mutton, bone it carefully. and for every pound of meat mix two ounces of brown one of cloves, one each oi mace and pepper and half a ... From Mrs. Porter's New Southern Cookery Book, 1871, page 94. | |
| The Creole Cookery Book (1885) | Spiced Tongue |
Corn a fresh tongue 2 days, with salt and a little saltpetre mixed; then lay it on one side and bore holes with a steel used for knives, and stuff these with the ... From The Creole Cookery Book, 1885, page 92. | |
| Aunt Babette's Cook Book (1889) | Spiced Veal Loaf |
Chop up three pounds of veal very fine (let your butcher chop it for you), roll six crackers very fine, beat up three eggs light, and season highly with salt, pepper, ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 100. | |
| The Creole Cookery Book (1885) | Spiced, or Smoked Beef |
The most choice part for this purpose is the round. Wash the meat and-dry well with a cloth. Grind to powder an equal quantity of cloves and mace, and having mixed them ... From The Creole Cookery Book, 1885, page 87. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Spinach Croquettes |
Take one pint of spinach (cooked), chop very fine. Put over the fire one large tablespoon of butter and one-half of a small onion cut in quarters. When the onion colors, ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 344. | |
| The International Cook Book (1906) | Spring Lamb Steaks, Bretonne |
Take two and a half quarts of the turkey broth from yesterday, strain into a saucepan, add the same quantity of chicken bones and vegetables as in No. 578, but no ... From The International Cook Book, 1906, page 414. | |
| The National Cookery Book (1876) | Ss I chop Wit in |
and heft 1 ine i 3s ado m dd it ur It 18 In the ireen, as ses / iF I Stir it well while ling { l \ calf’s ud y e soup enough for t or three days, 1f the v er Is cold ugh ... From The National Cookery Book, 1876, page 27. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Ste\^ed Brisket of Beep |
Put the part that has the hard fat into a stewpot, with a small quantity of water; let it boil up, and skim it thoroughly; then add carrots, turnips, onions, celery and ... From Mrs. Porter's New Southern Cookery Book, 1871, page 84. | |
| Mrs. Hale's New Cook Book (1857) | Steak .—Take |
the tenderloin of cut put frying-pan with some boiling When quite soft, draw them to the back pan; and, having seasoned well the beef with pepper and salt, put it in the ... From Mrs. Hale's New Cook Book, 1857, page 123. | |
| The Italian Cook Book (1919) | Steak in the Saucepan |
(Bistecca nel tegame) If you have a steak that does not appear to be too tender, put it in a saucepan with a piece of butter and some good olive oil, with a taste of ... From The Italian Cook Book: The Art of Eating Well, 1919, page 110. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Steak Pudding |
Mix one quart flour, one pound suet (shredded fine), a little salt, and cold water to make stiff as for pie-crust, roll out half an inch thick; have steak (beef or ... From Buckeye Cookery and Practical Housekeeping, 1877, page 329. | |
| The Southern Cookbook (1912) | Steak, or Kidney Pudding |
If kidney, split, and soak it, and season that or the Make a paste of suet, flour, and milk: roll it, and line a basin with some: put the kidney or steaks in, cover with ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 53. | |
| The Virginia House-Wife (1824) | Steaks of a Leg of Mutton |
Cut off the flank, take out the bone, and cut itin large slices half an inch thick, sprin le some salt and pepper and broil it, pour over it nice melted-butter with ... From The Virginia House-Wife, 1824, page 75. | |
| The White House Cook Book (1887) | Steamed Leg of Mutton |
WASH and put the leg in a steamer and cook it until tender, then place in a roasting pan, salt and dredge well with flour and set in a hot oven until nicely browned; the ... From The White House Cook Book, 1887, page 158. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Stew of Beef with Dumplings |
Two pounds of lean beef from the under side of the round, or a shoulder Cut it pieces about an; dredge thickly with flour. Put two tablespoon fuls of dripping or butter ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 109. | |
| Camp Cookery (1910) | Stew with Canned Meat.—Peel and |
slice some If the meat has much fat, melt it; if not, melt a little pork fat. Add onions, and fry until brown. Mix some flour into a smooth batter with cold water, ... From Camp Cookery, 1910, page 114. | |
| The Appledore Cook Book (1872) | Stewed Beef |
• Take a piece of beef that is rather tough, or pieces of tough beefsteak; rub into it a handful of salt, some pepper and flour; lay in a kettle that you can cover ... From The Appledore Cook Book, 1872, page 49. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Stewed Beef |
Cut beef taken from the round in small squares; cover with boiling water, and simmer until meat is tender, four or six hours. salt and pepper one hour before serving. ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 108. | |
| Manual for Army Cooks (1896) | Stewed Beef Heart |
1 beef heart. 1 lb. potatoes,sliced thin. 2 medium-sized onions, sliced thin. 1 pinch cayenne pepper. 2 bay leaves. Little chopped parsley. 1 head celery chopped fine, ... From Manual for Army Cooks, 1896, page 94. | |
| The White House Cook Book (1887) | Stewed Beef Kidney |
Cur the kidney into slices, season highly with pepper and salt, fry it a light brown, take out the slices, then pour a little warm water into the pan, dredge in some ... From The White House Cook Book, 1887, page 144. | |
| Mrs. Hale's New Cook Book (1857) | Stewed Beef Steaks.—Put the steak |
into a stew-pan, with a lump of butter, over a slow fire, and it has become a fine white gravy, then pour it into a basin, and put more butter to the steak. When the ... From Mrs. Hale's New Cook Book, 1857, page 124. | |
| The Italian Cook Book (1919) | Stewed Beef Tongue |
(Lingua di bue in stufato) Clean a fresh tongue of beef; put it in a plate, it generously and put it back in the ice-box or in the pantry, until the following day. After ... From The Italian Cook Book: The Art of Eating Well, 1919, page 113. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Stewed Beef's Heart |
Soak the heart three hours in water, remove the muscles the out every atom of blood. a forcemeat as follows: One cup of bread crumbs, one tablespoonful of chopped ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 117. | |
| The White House Cook Book (1887) | Stewed Brisket of Beef |
PUT the part that has the hard fat into a stewpot with a small quantity of water; let it boil up and skim it thoroughly; then add carrots, turnips, onions, celery and a ... From The White House Cook Book, 1887, page 140. | |
| The Italian Cook Book (1919) | Stewed Cutlets |
(Scaloppine alia Livornese) Take some slices of tender beef, beat them well and put them in a saucepan with a piece of butter. is all melted, put one or two ... From The Italian Cook Book: The Art of Eating Well, 1919, page 61. | |
| Common Sense in the Household (1871) | Stewed Fillet of Veal |
Stuff, and bind with twine as for roasting. Then covei the top and sides with sliced ham which has been already securing with skewers, or twine crossing in all ... From Common Sense in the Household, 1871, page 117. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Stewed Kidneys |
Cut them through the out the core, pull the kernels apart, pour them any set them on the fire, where thev mav o:et hot; thev should not be allowed to boil. In half an ... From Mrs. Porter's New Southern Cookery Book, 1871, page 106. | |
| Housekeeping in Old Virginia (1879) | Stewed Kidneys |
Soak the kidneys for several hours, put them on to boil until tender. Roll them in flour, add a lump of butter the size of an egg, two spoonfuls catsup — any kind will ... From Housekeeping in Old Virginia, 1879, page 155. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Stewed Kidneys |
Cut the kidneys in thin round Cover them with cold water and let them stand half an hour; then wash them clean, and put them in a stew-pan with one quart of water or ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 360. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Stewed Kidneys |
Be sure that the kidneys are perfectly fresh. Split them in; trim off with a sharp-pointed knife, as carefully as possible, the sinews and fat that are inside. Now cut ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 119. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Stewed Knuckle of Veal |
the knuckle with a damp Cut pieces where it has been cracked. Put it into a kettle with two quarts of boiling water, add one onion cut into slices, one carrot cut into ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 142. | |
| La Cuisine Creole (1885) | Stewed Lamb Chops with Green Peas |
Season the chops with pepper and salt; roll in flour and fry to a pale brown. When done, if the chops are very fat, pour some of it into the stock-pot and cover the ... From La Cuisine Creole, 1885, page 58. | |
| The International Cook Book (1906) | Stewed Lamb Kidneys with Mushrooms |
Potatoes Sautes (135) 1360. EGGS COCOTTE, FINNOISE Finely chop one sound, green pepper and brown in a frying pan with a tablespoon butter for five minutes, then pour in ... From The International Cook Book, 1906, page 417. | |
| The Picayune Creole Cook Book (1901) | Stewed Lamb Tongue |
Langues d’Agneau Sautéee. 6 Tongues. 1 Onion. % of a Small Carrot, Cut Fine. % of a Small Turnip, Cut Fine. 1 Pint of Broth or Water. 1 Bay Leaf. 2 Sprigs of Thyme and ... From The Picayune Creole Cook Book, 1901, page 115. | |
| Directions for Cookery, in Its Various Branches (1837) | Stewed Leg of Mutton |
Take a leg of mutton and trim it nicely. Put it into a pot with three pints of water; or with two pints of water and one quart of gravy drawn from bones, trimmings, and ... From Directions for Cookery, in Its Various Branches, 1837, page 113. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Stewed Liver |
i pound of calf's liver YL a small onion Cut the liver into slices, and again pieces about two of dripping in a frying-pan, add to it the flour, and stir until brown. ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 150. | |
| Housekeeping in Old Virginia (1879) | Stewed Loin of Veal |
Take part of a loin of veal, the chump end will do. Put it into a large, thick, well-tinned iron saucepan, or into a stew-pan, add about two ounces of butter, and shake ... From Housekeeping in Old Virginia, 1879, page 168. | |
| Common Sense in the Household (1871) | Stewed Pork |
Take some tolerably lean slices from the leg, or left from trimming the various pieces into shape. dice an inch squai'e, put into a pot with enough cold water to cover ... From Common Sense in the Household, 1871, page 135. | |
| Manual for Army Cooks (1896) | Stewed Salt Beef |
Prepare the meat as above, and cut into slices; have some chopped greens or soaked desiccated mixed vegetables, and put them with the meat and a little water in a stew ... From Manual for Army Cooks, 1896, page 97. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Stewed Shix of Beef |
Pri a shin of beef on to stew in enough cold water to keep it covered until done. T^'hen it boils remove the scum, and pur one ounce and a half of salt to a 2:allon Add ... From Mrs. Porter's New Southern Cookery Book, 1871, page 84. | |
| The Creole Cookery Book (1885) | Stewed Smoked Beef |
Chip it very thin; put it into a skillet, with fresh butter, pepper, and 2 or 3 beaten yolks of eggs. Let it stew till the beef is crisp and curled up. From The Creole Cookery Book, 1885, page 80. | |
| The International Cook Book (1906) | Stewed Smoked Beef, in Cream |
Half pint cold milk, half pint cold water, two saltspoons salt, one and a half gills cornmeal, one ounce powdered sugar and the peel of one sound lemon. Place all the ... From The International Cook Book, 1906, page 111. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Stewed Tongue |
After it has been boiled cut it in thick slices, and stew in o-rayv about three hours, quite tender. This is a very nice corner-dish. From Mrs. Porter's New Southern Cookery Book, 1871, page 90. | |
| The Southern Cookbook (1912) | Stewed Tongue |
In both the following recipes, the roots must be taken off the tongue before salted. Salt a tongue with saltpetre and common saltfor a week, turning it daily. it tender ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 148. | |
| Gulf City Cook Book (1878) | Stewed Tripe |
After the tripe is boiled tender, cut in small pieces an inch scpuare. Make a dressing of cream or milk, one table-spoonful of butter, pepper, and salt; dredge a little ... From Gulf City Cook Book, 1878, page 55. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Stewed Tripe |
Cut two pounds of boiled tripe (half honeycomb and into pieces about one and a half inches long and a half-inch wide. Cut two ounces of ham into dice, and put it in a ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 121. | |
| The International Cook Book (1906) | Stewed Tripe, Creole |
1282. EGGS, BROWN Cut twelve cooked shrimps into small pieces and place them in a frying pan with a tablespoon sherry, one and a half gills cream, two saltspoons salt ... From The International Cook Book, 1906, page 394. | |
| La Cuisine Creole (1885) | Stewed Tripe, Plain |
Cut a pound of tripe in long narrow pieces, lay it in a stew-pan and add a cup of milk, or milk and water, a piece of butter as large as a hen’s egg, a tablespoon¬ ful ... From La Cuisine Creole, 1885, page 59. | |
| Aunt Babette's Cook Book (1889) | Stewed Veal |
Wash a breast of veal, wipe it dry and sprinkle with a mixture of fine salt and ginger. Heat some goose fat or butter in a stew pan, cut up an onion in it, add sliced ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 101. | |
| Manual for Army Cooks (1896) | Stews of Beef or Mutton |
Joint or cut up your meat in small pieces, and place in the stewpan; add a couple of slices of bacon, cut thin; a few raw onions, peeled and cut up; pepper and salt to ... From Manual for Army Cooks, 1896, page 263. | |
| Fifty-Two Sunday Dinners (1913) | Stringless Beans with Bacon |
Cut three thin slices of bacon in shreds crosswise, try out in a frying pan. Cook until tender two cups green, stringless beans and three or four small new onions, in ... From Fifty-Two Sunday Dinners, 1913, page 71. | |
| Housekeeping in Old Virginia (1879) | Stuffed and Baked Ham |
After your ham is boiled, take the skin off. Take pepper, allspice, cloves and mace, well pounded; add a little bread crumbs, and a little brown sugar; mix with a little ... From Housekeeping in Old Virginia, 1879, page 136. | |
| The Italian Cook Book (1919) | Stuffed Beef Cutlet |
Braciuola di manzo ripiena) The ingredients for this dish are a slice of beef half an inch thick, weighing about one pound, half a pound or less of lean milk veal, two ... From The Italian Cook Book: The Art of Eating Well, 1919, page 103. | |
| The International Cook Book (1906) | Stuffed Breast of Veal, Florentine |
Tomatoes on Crusts (1287) Leg of Lamb, Mint Sauce (392) 2508. POTATO WITH VERMICELLI Cut in small pieces four ounces lean salt pork, two leeks and one medium, white ... From The International Cook Book, 1906, page 780. | |
| The Italian Cook Book (1919) | Stuffed Cutlet |
(Braciuoline ripiene) Slice from a piece of veal (about one pound) seven or eight cutlets and beat them well with a knife blade to flatten them. Then chop some tender ... From The Italian Cook Book: The Art of Eating Well, 1919, page 63. | |
| La Cuisine Creole (1885) | Stuffed Ham |
Smoked hams are much liked stuffed with spices and sweet herbs, which the only kind of stuffing a salt ham will admit, as bread, crackers or oysters would sour before ... From La Cuisine Creole, 1885, page 67. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Stuffed Ham |
Take a well-smoked ham and boil it till it is about half done. Let it get cold and skin it. Then get a good parcel of cabbage sprouts, a handful of parsley, a small ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 212. | |
| The Picayune Creole Cook Book (1901) | Stuffed Mutton Feet |
Pieds de Mouton Farcis, 12 Mutton Feet. %& SB of Wet Bread. 1 Hard-Boiled Egg. 1 Spoon of Butter. 3 Thin Slices of Veal. 1 Bay Leaf. 1 Sprig of Thyme. 3 Carrots. 2 ... From The Picayune Creole Cook Book, 1901, page 111. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Stuffed Stew of Beef |
3 pounds from upper side ^ teaspoonful of allspice of round *^ teaspoonml ofblack pepper^ teaspoonful of cloves % teaspoonful of nutmeg i cup of bread crumbs ]^ pound of ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 107. | |
| Fifty-Two Sunday Dinners (1913) | Stuffing for Lamb |
2 cups soft bread crumbs. 1 tablespoon poultry seasoning. Y4 cup butter. 1 tablespoon finely chopped onion. Y4 cup hot water. Y4 tablespoon finely chopped parsley. From Fifty-Two Sunday Dinners, 1913, page 40. | |
| The Cook's Own Book (1832) | Stuffing Without Meat. Sea |
son a quarter of a pound of finely-minced beef suet, and an quantity of grated bread, with grated nutmeg, lemon-peer, lemon and salt, and pepper; mix it and bind it ... From The Cook's Own Book, 1832, page 262. | |
| Housekeeping in Old Virginia (1879) | Sturgeon Cutlet |
Remove all the fat from the fish; cut it into steak pieces. Beat up the yolks of eggs enough^ to moisten the pieces well; dip them into the beaten egg. Have ready a dish ... From Housekeeping in Old Virginia, 1879, page 111. | |
| Directions for Cookery, in Its Various Branches (1837) | Sturgeon Cutlets or Steaks |
is the most approved way of dressing sturgeon. Carefully take off the skin, as its oiliness will give the fish a stronoand disagreeable taste when cooked. Cut from the ... From Directions for Cookery, in Its Various Branches, 1837, page 56. | |
| The International Cook Book (1906) | Sumatra Lamb Curry |
2754. SARDINES AU GRATIN Heat a tablespoon oil in an earthen baking dish, add one exceedingly fine chopped onion and gently brown for five minutes, frequently stirring ... From The International Cook Book, 1906, page 866. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Summer Sausage |
4 pounds of lean beef 2 pounds of lean veal 4 pounds of lean pork i pound of fat salt pork i pound of beef's suet y? ounce of powdered sage i grated nutmeg i chopped ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 169. | |
| Foods That Will Win the War and How to Cook Them (1918) | Surprise Croquettes |
1 cup leftover cereal 4 cup dried breadcrumbs 1 eup chopped peanuts: 1 beaten egg Shape as croquettes and bake in oven or pan-broil. From Foods That Will Win the War and How to Cook Them, 1918, page 113. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Sweet Potato Croquettes |
To two cups of hot riced sweet potatoes add three tablespoons of butter, one-half teaspoon of salt, few grains of pepper and one beaten egg. Shape, roll in flour, egg ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 332. | |
| Fifty-Two Sunday Dinners (1913) | Sweet Potato Croquettes |
2 cups hot riced sweet potatoes. Few grains pepper. 8 tablespoons butter. ¥ cup chopped walnut meats. Y4 teaspoon salt. 1 egg well beaten. Process: Mix ingredients in ... From Fifty-Two Sunday Dinners, 1913, page 56. | |
| The Boston Cooking-School Cook Book (1896) | Sweet Rice Croquettes |
To rice croquette mixture add two tablespoons powdered sugar and grated rind one-half lemon. Shape in cylinder forms, dip in crumbs, egg, and crumbs again, fry in deep fat, and drain. From The Boston Cooking-School Cook Book, 1896, page 422. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Sweet Rice Croquettes |
Cook one cup rice in two cups milk in double until liquid is absorbed and rice is tender; add one fourth cup sugar and one half teaspoon salt. Cool, add two egg yolks, ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 182. | |
| The Boston Cooking-School Cook Book (1896) | Sweetbread and Bacon |
Parboil a sweetbread, cut in small pieces, dip in flour, egg, and crumbs, and arrange alternately with pieces of bacon on small skewers, having four pieces sweetbread ... From The Boston Cooking-School Cook Book, 1896, page 288. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Sweetbread and Cucumber Salad |
Mix two cups sweetbreads and two cups cucumbers cut in small pieces, with mayonnaise dressing; add one teaspoon gelatine, which has been dissolved in water. in timbale ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 211. | |
| The Boston Cooking-School Cook Book (1896) | Sweetbread and Cucumber Salad I |
Parboil a pair of sweetbreads twenty minutes; drain, cool, and cut in one-half inch cubes. Mix with an equal quantity of cucumber cut in one-half inch dice. Season with ... From The Boston Cooking-School Cook Book, 1896, page 412. | |
| Rumford Complete Cook Book (1908) | Sweetbread and Mushroom |
pound mushrooms. 1K cups milk, or milk and 1 sweetbread. Salt, pepper and a little Worcestershire sauce for seasoning. Cook the mushrooms in the butter till tender, add ... From Rumford Complete Cook Book, 1908, page 79. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Sweetbread and Mushroom Croquettes |
1 cup mushrooms cut in 1 cup cold cooked sweetbreads small pieces cut in dice lemon juice and onion juice Saute mushrooms in add Shape, dip in crumbs, egg and crumbs, and fry. From Lowney's Cook Book, Illustrated in Colors, 1907, page 162. | |
| The Boston Cooking-School Cook Book (1896) | Sweetbread and Mushroom Timbales |
Cook two tablespoons butter with one sliced onion five minutes. Add one "and one-half cups mushroom caps finely chopped, and one small parboiled sweetbread, finely ... From The Boston Cooking-School Cook Book, 1896, page 432. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Sweetbread Cutlets |
i pair of sweetbreads gill of cream 5 drops of onion juice % teaspoonful of nutmeg ^ teaspoonful of white pepper From Mrs. Rorer's Philadelphia Cook Book, 1886, page 154. | |
| Mrs. Hale's New Cook Book (1857) | Sweetbread Cutlets.—Boil |
the sweetbreads for half an hour J;; In water, or veal broth, and w hen they are perfectly cold, cut * ( them into slices of equal thickness, brush them with yolks of T ... From Mrs. Hale's New Cook Book, 1857, page 142. | |
| The Boston Cooking-School Cook Book (1896) | Sweetbread in Peppers |
Parboil sweetbread, cool, and cut in small pieces; there should be one cup. Melt two tablespoons butter, add two tablespoons flour, and pour on gradually one-half cup ... From The Boston Cooking-School Cook Book, 1896, page 438. | |
| The Boston Cooking-School Cook Book (1896) | Sweetbread k la Mont Vert |
Parboil a pair of sweetbreads, and gash. Decorate in gashes with truffles cut in thin slices, and slice in fancy shapes. Melt three tablespoons butter, add two slices ... From The Boston Cooking-School Cook Book, 1896, page 437. | |
| The Boston Cooking-School Cook Book (1896) | Sweetbread Mousse |
Parboil a sweetbread ten minutes, chop, and rub through sieve; there should be one-half cup. Mix with one-third cup breast meat of a raw chicken, and rub through sieve. ... From The Boston Cooking-School Cook Book, 1896, page 433. | |
| Housekeeping in Old Virginia (1879) | Sweetbread of Hog |
This nice morsel is between the maw and ruffle piece inside of the hog. Put them in soak for a day; parboil them and then gash them and stew them in pepper, butter, one ... From Housekeeping in Old Virginia, 1879, page 131. | |
| The Southern Cookbook (1912) | Sweetbread Ragout |
Cut them about the of a walnut fry a Pour to them a good gravy, seasoned with salt, pepper, allspice, mushrooms, or the catsup and thicken butter, and a You may add ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 158. | |
| Aunt Babette's Cook Book (1889) | Sweetbread Salad |
The most delicious of all salads is sweetbread. Lay the sweetbread in cold salted water for an hour before cooking, then boil, changing the water twice. Then throw into ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 175. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Sweetbread Salad |
Marinate one cup each of cold cooked sweetbreads, celery and cucumbers. Chill one Drain; mix with mayonnaise; serve on lettuce, and garnish with pimento. From Lowney's Cook Book, Illustrated in Colors, 1907, page 211. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Sweetbread Salad |
Soak one pair of sweetbreads, in cold water for twenty minutes, then cook in boiling salted water twelve minutes. Cool and cut in slices, mix with one cup of celery cut ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 284. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Sweetbread Salad |
Parboil a pair of sweetbreads twenty minutes; and cut in one-half-inch cubes. Mix with an equal quantity of cucumber cut in one-half-inch dice. and paprika, and moisten ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 133. | |
| Dainty Desserts for Dainty People (c. 1910s) | Sweetbread Salad |
\ tablespoonful Knox Sparkling Gelatine. 1§ tablespoonf uls vinegar, i cup sweetbread, cut in slices. 2 tablespoonfuls boiling water. I cup cucumber cubes. I cup heavy ... From Dainty Desserts for Dainty People, c. 1910s, page 37. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Sweetbread-and-Cucumber Salad |
Arrange; the leaves of a head of cabbage lettuce loosely upon a serving-dish, without destroying its shape. Have ready a pair of sweetbreads in salted, acidulated water ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 127. | |
| The National Cookery Book (1876) | SwEETBREADS |
Lay six sweetbreads in hot water and parboil them for half an hour, adding salt, pepper, and a very little mace. Let them cool. Remove the large sinews and the fat, and ... From The National Cookery Book, 1876, page 83. | |
| Housekeeping in Old Virginia (1879) | Sweetbreads |
Three good throat sweetbreads will make a dish. Blanch them well and lay in cold water, then take out and dry well. Add eggy bread crumbs, and herbs. Put on a dish and ... From Housekeeping in Old Virginia, 1879, page 173. | |
| Housekeeping in Old Virginia (1879) | Sweetbreads |
Soak, and put in boiling water for ten minutes. Stew in cold water to blanch them. They may be cut in slices or in dice and put in fricassee or meats, or ragouts, or ... From Housekeeping in Old Virginia, 1879, page 173. | |
| Housekeeping in Old Virginia (1879) | Sweetbreads |
Lay them in salt and water, after washing; parboil until done; drain, dry, and split in half. Eub with butter, pepper and salt. Dip in one egg beaten stiff. Sift over ... From Housekeeping in Old Virginia, 1879, page 173. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Sweetbreads |
The sweetbreads found in veal are considered the best. They are two large glands lying along the back of the throat and in the breast. The lower one is round and ... From Mrs. Lincoln's Boston Cook Book, 1884, page 268. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Sweetbreads |
Calf's sweetbreads only should be used for food, and, as spoil very quickly, they should be thrown in water the moment they come from the market; after soaking one hour, ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 152. | |
| Aunt Babette's Cook Book (1889) | Sweetbreads |
WASH very carefully,- and remove all bits of, skin and fatty matter. Cover with cold water, salt and boil for about fifteen minutes. Then remove from the boiling water ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 128. | |
| The Boston Cooking-School Cook Book (1896) | Sweetbreads |
A SWEETBREAD is the thymus gland of lamb or calf, but in cookery, veal sweetbreads only are considered. It is prenatally developed, of unknown function, and as soon as ... From The Boston Cooking-School Cook Book, 1896, page 286. | |
| The Southern Cookbook (1912) | Sweetbreads |
Half boil, and stew in a white gravy. Add cream, butter, nutmeg, salt, and white pepper: or, in brown, ed: or, after par-boiling, cover with crumbs, herbs, seasoning, ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 158. | |
| Simple Italian Cookery (1912) | Sweetbreads |
Parboil the sweetbreads, then cook them with one of butter and one of When cooked cut them into smallish pieces, season with pepper, chopped-up parsley, and one of ... From Simple Italian Cookery, 1912, page 60. | |
| Larkin Housewives' Cook Book (1915) | Sweetbreads |
spoil very quickly. Remove from the paper as soon as received. Put into cold water, add a little salt, leave ' for one hour, drain, cover with boiling water, add a ... From Larkin Housewives' Cook Book, 1915, page 26. | |
| The Italian Cook Book (1919) | Sweetbreads |
white Boiled, cleaned and cut slices, they are placed in white sauce or (No. 54) adding a taste of nutmeg, pepper, salt and the juice of half a lemon. Sweetbreads in ... From The Italian Cook Book: The Art of Eating Well, 1919, page 115. | |
| The Italian Cook Book (1919) | Sweetbreads |
Boil and trim. Then cut in large slices, neither too thick nor too thin. Dip in beaten egg and in bread crumbs ground. Then fry in butter. Serve with vegetables. From The Italian Cook Book: The Art of Eating Well, 1919, page 115. | |
| Cottolene, the New Shortening (c. 1890) | Sweetbreads |
1 Egg. A pinch of nutmeg 2 Ounces of breadcrumbs. 4 Ounces of Cottole rbs. Ha of lemon (grated) Teaspoonful of mixed he Teaspoonful of salt Blanch the sweetbread, and ... From Cottolene, the New Shortening, c. 1890, page 11. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Sweetbreads a |
la CREME i pair of sweetbreads YZ pint of cream Parboil the sweetbreads as directed; pick them to rejecting all the fine membranes, then chop rather Chop the mushrooms ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 153. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Sweetbreads a La York |
Cover one pair sweetbreads with and let stand thirty minutes. Drain, and cover with boiling water to which has been added onehalf teaspoon one-half tablespoon vinegar, ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 48. | |
| Mrs. Owen's Illinois Cook Book (1871) | Sweetbreads and |
a^llifiowers. Take four large sweetbreads and two cauliflowers. Split open the sweetbreads and remove the gristle. Soak them awhile in lukewarm water; put them into a ... From Mrs. Owen's Illinois Cook Book, 1871, page 106. | |
| The National Cookery Book (1876) | Sweetbreads and Veal Balls |
Take two pounds of a fillet of veal. Chop it fine, with a small piece of onion. Season it with pepper, salt, cloves and mace. When chopned, add bread ec bs, o1 third the ... From The National Cookery Book, 1876, page 84. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Sweetbreads en Casserole |
Clean two pairs of sweetbreads. Cook in boiling, salted, acidulated water fifteen minutes, then plunge into cold water, after which break or cut into pieces. Melt three ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 230. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Sweetbreads Fried |
trim, and the sweetbreads Then cut them in nice pieces, dip them first into egg, then in bread crumbs, and fry in boiling fat. Serve with cream sauce. From Mrs. Rorer's Philadelphia Cook Book, 1886, page 153. | |
| The Cook's Own Book (1832) | Sweetbreads Full Dressed |
Parboil them, and get cold; cut them in pieces, about three-quarters of an; dip them in the yolk of an egg, then in fine bread crumbs (some add and; put fi vintj-pan: ... From The Cook's Own Book, 1832, page 264. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Sweetbreads in Cases |
Cut the in Season with salt and pepper, and moisten well with Fill the paper cases, and cover with bread Brown, and serve. From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 208. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Sweetbreads Larded and Baked |
When the sweetbreads have been cleaned, draw each one four very thin pieces of pork (about the of a match) Drop them into cold water for five or ten minutes, then into ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 207. | |
| The Jewish Manual (1846) | Sweetbreads Roasted |
First soak them in warm water, and then blanch them; in whatever manner they are to be dressed, this is essential; they may be prepared in a variety of ways, the ... From The Jewish Manual, 1846, page 102. | |
| The Jewish Manual (1846) | Sweetbreads Stewed White |
After soaking and blanching, stew them in veal gravy, and season with celery, pepper, salt, nutmeg, a little mace, and a piece of lemon peel, they should be served with ... From The Jewish Manual, 1846, page 102. | |
| Rumford Complete Cook Book (1908) | Sweetbreads with Peas |
2 sweetbreads. 1 cup French peas. Melt the butter, add the flour and stir till smooth. Add the and gradually, constantly the sweetbreads previously cooked and cut into ... From Rumford Complete Cook Book, 1908, page 217. | |
| The Boston Cooking-School Cook Book (1896) | Sweetbreads, Country Style |
Parboil sweetbreads, sprinkle with salt and pepper, and dredge with flour. Arrange in baking-dish, brush over with melted butter, allowing two tablespoons to each pair ... From The Boston Cooking-School Cook Book, 1896, page 287. | |
| The International Cook Book (1906) | Sweetbreads, Espagnole |
Green Peas with Tarragon (1749) Kummel Punch (1031) Roast Chicken (290) Suzanne (1297) 2316. CONSOMME, BOURDALOUE keep simmering. Cut in short julienne strips one medium ... From The International Cook Book, 1906, page 713. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Sweetbreads, Plain |
Let sweetbreads stand in cold water for thirty minutes. Remove membranes. Cook in boiling salted water for twenty minutes and then put them in cold water to harden. Cut ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 228. | |
| Fifty-Two Sunday Dinners (1913) | Swiss Chard with Bacon |
Wash and pick over Swiss Chard. Cook in boiling salted water, using just enough water to prevent Chard from burning. Drain and chop fine. Arrange in a mound on a chop ... From Fifty-Two Sunday Dinners, 1913, page 92. | |
| Aunt Sammy's Radio Recipes (1927) | Swiss Steak |
4 pounds round or rump steak about \}/2 teaspoons.3 inches thick. of tomato juice and pulp, 3 tahlesijoons fat. or hot water, cup Sift the flour and salt together, and ... From Aunt Sammy's Radio Recipes, 1927, page 31. | |
| The New England Cook Book, or Young Housekeeper's Guide (1836) | Teal Cutlets |
Fry three or four slices of pork, when brown take them up. Cut part of a leg of veal into slices about an inch thick and fry them in your pork fat, brown on both sides ... From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 22. | |
| The White House Cook Book (1887) | Tenderloin of Beef |
To SERVE tenderloin as directed below, the whole piece must be extracted before the hind-quarter of the animal is cut out. This must be particularly noted, because not ... From The White House Cook Book, 1887, page 133. | |
| The International Cook Book (1906) | Tenderloin of Beef, Athenienne |
Lamb Sweetbreads, Kennedy French Peas au Beurre (781) Kiimmel Punch (1031) Roast Capon with Cress (378) • 2783. CONSOMME" BRUNOISE WITH SEMOLINA Prepare a consomme (No. ... From The International Cook Book, 1906, page 875. | |
| The International Cook Book (1906) | Tenderloin of Pork, Lyonnaise |
Macaroni, Polonaise (2152) Cream au Caramel (480) 3085. MARGOT OF SHEEPSHEAD Remove skin and bones from sheepshead left over from yesterday, pick meat into small pieces ... From The International Cook Book, 1906, page 900. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Tenderloin Steak |
Cut the bones four inches long; cover each end with a round of dough to keep in the marrow. Tie the bones in a cloth, cover with boiling water, and boil on» hour. Remove ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 167. | |
| The Jewish Manual (1846) | Tendons of Veal |
This is a very fine and nutritious dish; cut from the bones of a breast of veal the tendons. which are round the front, trim and blanch them, put them with slices of ... From The Jewish Manual, 1846, page 95. | |
| The International Cook Book (1906) | Terrine of Ham and Veal |
Fresh Mace"doine Salad 2050. FISH SCALLOPS AU GRATIN Peel off skin, remove the bones and cut in half-inch-square pieces one and a half pounds very fresh halibut, place ... From The International Cook Book, 1906, page 629. | |
| The White House Cook Book (1887) | Thawing Frozen Meat, Etc |
IF MEAT, poultry, fish, vegetables, or any other article of food, when found frozen, is thawed by putting it into warm water or placing it before the fire, it will most ... From The White House Cook Book, 1887, page 129. | |
| The Southern Cookbook (1912) | The Manner of Curing Wiltshire Bacon |
Sprinkle each flitch with salt, and let the blood drain off for. twenty-four hours; then mix one pound and a half of coarse ditto of bay salt, not quite so much as half ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 164. | |
| The International Cook Book (1906) | Timbale of Sweetbreads, New-Yorkaise |
Guinea Hens (1535) Chicory Salad (38) Rum Jelly (1171) 1741. CONSOMME", ARGENTEUIL Prepare, strain into another saucepan and keep hot a plain consomme (No. 52). Cut ... From The International Cook Book, 1906, page 530. | |
| The National Cookery Book (1876) | To Bake a Ham |
Wash and put to soak over night a medium-sized ham Early in the morning put it on to boil, well covered with fresh back, and keep it simmering only until it is don be in ... From The National Cookery Book, 1876, page 87. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | To Bake a Ham |
Wash a medium-sized ham as directed; it for twentyfour hours in cold water, changing the water or four Now trim away the rusty parts from underneath, and it dry. Make a ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 162. | |
| The White House Cook Book (1887) | TO BAKE A HAM. |
TAKE a medium-sized ham and place it to soak for ten or twelve hours. Then cut away the rusty part from underneath, wipe it dry, and cover it rather thickly over with a ... From The White House Cook Book, 1887, page 171. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | To Bake or Roast a Quarter of Lamb |
Wipe the meat with a damp towel, place it in a baking-pan, and dredge it with pepper. teaspoonful of salt in the bottom of the pan, add one cup of water to baste with at ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 135. | |
| Manual for Army Cooks (1896) | To Bake or Roast a Quarter of Lamb |
Wipe the meat with a damp towel, place it in a baking pan, and dredge it with pepper. Put one teaspoonful of salt in bottom of the pan, add one cup of water to baste ... From Manual for Army Cooks, 1896, page 111. | |
| Directions for Cookery, in Its Various Branches (1837) | To Boil a Ham |
Hams should always be soaked in water previous to boiling, to draw out a portion of the They will soften more easily if soaked in lukewarm If it is a new ham, and not ... From Directions for Cookery, in Its Various Branches, 1837, page 126. | |
| Gulf City Cook Book (1878) | To Boil a Ham |
Proceed inversely as with a soup-bone, since in the latter you wish to extract the juice, whereas in the ham you would preserve them. Hence the appropriateness of the ... From Gulf City Cook Book, 1878, page 38. | |
| La Cuisine Creole (1885) | To Boil a Ham |
Run a knife, or skewer, into the thickest part of the ham next the bone; if the knife comes out clean the ham is good, if it smells rank and smears the knife the ham is ... From La Cuisine Creole, 1885, page 68. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | To Boil a Ham |
Wash the ham well in cold water. To do this thoroughly, you should use a small scrubbing-brush. Put it into a large boiler nearly filled with cold water, add a blade of ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 161. | |
| Housekeeping in Old Virginia (1879) | To Boil a Leg of Mutton |
Make a paste of flour quite plain, mixed stiff with water, roll out as for a meat pudding; break and turn in the shank bone; then cover the leg of mutton carefully with ... From Housekeeping in Old Virginia, 1879, page 178. | |
| Directions for Cookery, in Its Various Branches (1837) | To Boil a Smoked Tongue |
In buying dried tongues, choose those that are thick and plump, and that have the smoothest skins. are the most likely to be young and tender. A smoked tongue should ... From Directions for Cookery, in Its Various Branches, 1837, page 90. | |
| Housekeeping in Old Virginia (1879) | To Boil Cabbage with Bacon |
Quarter a head of hard white cabbage, examine for insects, lay in salt and water several hours. An hour before dinner, drain and put in a pot in which bacon has been ... From Housekeeping in Old Virginia, 1879, page 259. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | To Boil Corned Beef |
it well, and put to boil in cold water. to a simmer, and simmer thirty minutes If the meat is to be served cold, allow it to cool in the liquor in which it was boiled. ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 116. | |
| The White House Cook Book (1887) | To Boil Corned Beef |
THE aitch-bone and the brisket are considered the best pieces for boiling. If you buy them in the market already corned, they will be fit to put over the fire without a ... From The White House Cook Book, 1887, page 138. | |
| Directions for Cookery, in Its Various Branches (1837) | To Boil Corned or Salted Beef |
The best piece is the round. You may either boil it whole, or divide it into two, or even three pieces if it is large, taking care that each piece shall have a portion ... From Directions for Cookery, in Its Various Branches, 1837, page 75. | |
| Directions for Cookery, in Its Various Branches (1837) | To Boil Corned Pork |
Take a nice piece of fresh pork, (the leg is the best,) rub it with salt, and let it lie salt two days. it slowly in plenty of water, skimming is about half done, yon ... From Directions for Cookery, in Its Various Branches, 1837, page 120. | |
| Gulf City Cook Book (1878) | To Boil Fresh-pork Ham |
boiling water to cover the ham. Put in this two quarts of salt, one of dark molasses or brown sugar, a handful of whole black pepper, saltpeter the size of a large pea. ... From Gulf City Cook Book, 1878, page 38. | |
| Housekeeping in Old Virginia (1879) | To Boil Ham |
Put in the water one pint vinegar, a bay leaf, a little thyme, and parsley. Boil slowly for two hours, if it weighs ten pounds; then bake. Soak all hams twenty-four ... From Housekeeping in Old Virginia, 1879, page 134. | |
| Directions for Cookery, in Its Various Branches (1837) | To Boil Mutton |
To prepare a leg of mutton for boiling, wash it clean, cut a small piece off the shank bone, and trim the knuckle. Put it into a pot with water enough to cover it, and ... From Directions for Cookery, in Its Various Branches, 1837, page 109. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | To Boil Pickled Pork |
This is generally used boiled with sauer-kraut or cabbage, to give it flavor, a piece weighing two pounds being sufficient for one quart of sauer-kraut, or one head of ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 165. | |
| Housekeeping in Old Virginia (1879) | To Boil Snaps Without Bacon |
Prepare as above directed. Boil an hour in hot water, adding a little salt, just before they are done. Drain and serve with pe])per, fresh butter and a little cream. — ... From Housekeeping in Old Virginia, 1879, page 248. | |
| Directions for Cookery, in Its Various Branches (1837) | To Boil Tripe |
Wash it well in warm water, and trim it nicely, taking off all the fat. Cut it into small pieces, and put to five hours before dinner, in water enough After it has ... From Directions for Cookery, in Its Various Branches, 1837, page 88. | |
| The White House Cook Book (1887) | To Boil Tripe |
WASH it well in warm water, and trim it nicely, taking off all the fat. Cut into small pieces, and put it on to boil five hours before dinner in water enough to cover it ... From The White House Cook Book, 1887, page 145. | |
| The Woman Suffrage Cook Book (1886) | To Broil Beef Steak |
Have the steak cut three-quarters inch thick, remove all the fat portions (these may be se/araieh ked if desired). Give the meat a sprinkling of salt, then of pepper, ... From The Woman Suffrage Cook Book, 1886, page 47. | |
| Larkin Housewives' Cook Book (1915) | To Broil Steak |
See that the fire is bright and clear, put the steak on the gridiron, turn often and allow time according to the thickness of steak; dust with pepper and salt and serve ... From Larkin Housewives' Cook Book, 1915, page 19. | |
| The White House Cook Book (1887) | To Broil the Fore-quarter of Lamb |
TAKE off the shoulder and lay it upon the gridiron with the breast; cut in two parts, to facilitate its cooking; put a tin sheet on top of the meat, and a weight upon ... From The White House Cook Book, 1887, page 163. | |
| The National Cookery Book (1876) | To Brom Ham |
1in slices, and lay them in hot water for half an our. Take them out and wipe them dry. Dip each slice into | l | and bread crumbs, and broil them lightly over a clear ... From The National Cookery Book, 1876, page 87. | |
| The White House Cook Book (1887) | To Clarify Beef Drippings |
DRIPPINGS accumulated from different cooked meats of beef or veal can be clarified by putting it into a basin and slicing into it a raw potato, allowing it to boil long ... From The White House Cook Book, 1887, page 146. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | To Clean Sweetbreads |
Carefully pull off all the tough and fibrous them in a dish of cold water for ten minutes or more, and they are then ready to be They must always be boiled twenty ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 207. | |
| The Virginia House-Wife (1824) | To Collar a Flank of Beef |
i Get a nice flank of beef, rub it well with a large portion of salt petre and common salt, j let it remain ten days, then wash it clean take off the outer and inner ... From The Virginia House-Wife, 1824, page 58. | |
| Gulf City Cook Book (1878) | To Collar a Flank of Beef |
Get a nice flank of beef, rub it well with a large portion of saltpeter and common Let it remain ten days it clean, take off the outer and inner the gristle; spread a ... From Gulf City Cook Book, 1878, page 44. | |
| The White House Cook Book (1887) | To Collar a Flank of Beef |
PROCURE a well-corned flank of beef —say six pounds. Wash it, and remove the inner and outer skin with the gristle. Prepare a seasoning of one teaspoonful each of sage, ... From The White House Cook Book, 1887, page 135. | |
| Housekeeping in Old Virginia (1879) | To Collar Beef |
Take a flank of fresh beef, stew it with pepper, salt, allspice, saltpetre, thyme, and sage. Then roll as hard as you can, and wind a string around it; then boil till ... From Housekeeping in Old Virginia, 1879, page 150. | |
| Housekeeping in Old Virginia (1879) | To Cook a Ham of Pork |
Wash off the salt and put it in a pot of water; boil from four to six hours, according to size. Do not take off the skin, as it preserves the juice and is much better ... From Housekeeping in Old Virginia, 1879, page 129. | |
| Housekeeping in Old Virginia (1879) | To Cook a Saddle of Mutton |
Meats are all better for being kept a day or two before cooki]ig, particularly mutton. If the mutton be tender, do not boil it, but put it in a pan of water, set it on ... From Housekeeping in Old Virginia, 1879, page 179. | |
| Housekeeping in Old Virginia (1879) | To Cook Corned Beef-Tongue, etc |
If the beef has been in brine long or has been dried, it must be soaked in cold water twelve hours before boiling. If freshly cured it is unnecessary. The beef should be ... From Housekeeping in Old Virginia, 1879, page 166. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | To Corn a Beef's Liver |
Make a brine from two gallons of water, three-quarters of a pound of brown a half-ounce of saltpetre, and salt until the brine will float an egg. it into a stone or ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 120. | |
| Directions for Cookery, in Its Various Branches (1837) | To Corn Beef |
Wash the beef well, after lain awhile in cold water. Then drain and examine it, take out all the kernels, and rub it plentifully with salt. It will imbibe the salt more ... From Directions for Cookery, in Its Various Branches, 1837, page 91. | |
| Common Sense in the Household (1871) | To Corn Beef |
Rub each piece of beef well with salt mixed with onetenth part of saltpetre, until the salt lies diy upon the surface. Put aside in a cold place for twenty-four hours, ... From Common Sense in the Household, 1871, page 106. | |
| Housekeeping in Old Virginia (1879) | To Corn Beef |
For every hundred pounds of beef, take: 6 pounds salt. 2 ounces saltpetre. 3 or 4 ounces soda. 1 ounce red pepper. The whole to be dissolved in four gallons of water. ... From Housekeeping in Old Virginia, 1879, page 162. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | To Corn Beef |
For fifty pounds of beef make a pickle with two gallons of water, four pounds of salt, one and a half pounds of brown sugar, one and a half ounces of saltpetre, half an ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 396. | |
| The Virginia House-Wife (1824) | To Corn Beef in Hot Weather |
Take a piece of thin brisket or plate, cut out the ribs nicely, rub it on both sides well with two large spoonsful of pounded saltpetre; pour on it a gill of molasses ... From The Virginia House-Wife, 1824, page 26. | |
| Housekeeping in Old Virginia (1879) | To Corn Beef or Pork |
50 pounds meat. 4|- pounds salt. ^ pound saltpetre, 1 quart molasses. Mix well, boil and skim. When milk-warm, pour it over the meat with a ladle. The beef must be ... From Housekeeping in Old Virginia, 1879, page 163. | |
| Housekeeping in Old Virginia (1879) | To Corn Beef Tongues and Beef |
One tablespoonful saltpetre to each tongue or piece of beef; rub this in first, then a plenty of salt. Pack down in salt; after it has remained ten or twelve days, put ... From Housekeeping in Old Virginia, 1879, page 163. | |
| The Virginia House-Wife (1824) | To Cure Bacon |
Hogs are in the highest perfection, from two and a half to four years old, and make B2 the best bacon, when they do not weigh more than one hundred and fifty or sixty at ... From The Virginia House-Wife, 1824, page 21. | |
| Housekeeping in Old Virginia (1879) | To Cure Bacon |
Pack the meat in salt and allow it to remain five weeks. Then take the hams up, wash oiF, and wipe dry. Have some sacks made of about seven-eighths shirting, large ... From Housekeeping in Old Virginia, 1879, page 133. | |
| The Creole Cookery Book (1885) | To Cure Bacon |
To every bushel of salt add 1 Ib. of saltpetre, 1 Ib. of brown sugar, and 2 ounces of common red pepper, coarsely beaten; this isa sufficient quantity for every 100 lbs. ... From The Creole Cookery Book, 1885, page 89. | |
| The Creole Cookery Book (1885) | To Cure Beef |
To 10 gallons of water, add 10 quarts of salt, 1 Ib. of brown sugar, and 1 of saltpetre; boil it until the froth is done rising, then take it off, and let it remain to ... From The Creole Cookery Book, 1885, page 89. | |
| Housekeeping in Old Virginia (1879) | To Cure Beef for Drying |
This recipe keeps the meat moist, so that it has none of thai toughness dried beef mostly has when a little old. To every twenty-eight or thirty pounds, allow one ... From Housekeeping in Old Virginia, 1879, page 167. | |
| The White House Cook Book (1887) | To Cure English Bacon |
THIS process is called the "dry cure," and is considered far preferable to the New England or Yankee style of putting prepared brine or pickle over the meat. First the ... From The White House Cook Book, 1887, page 175. | |
| Mrs. Hale's New Cook Book (1857) | To dress Lamb's Head.—Take |
the butcher chops through, and cuts out all the nostril bones; when you cook it, the brains, into a basin of cold water, and well clean the head in water just milk warm. ... From Mrs. Hale's New Cook Book, 1857, page 166. | |
| The Virginia House-Wife (1824) | To Dress Lamb’s Head and Feet |
Clean them very nicely, and boil them till tender, take off the flesh from the head with the eyes, also mince the tongue and heart which must be boiled with the head, ... From The Virginia House-Wife, 1824, page 73. | |
| The National Cookery Book (1876) | To Dri Sweetbreads |
Let weetbreads simmer gently for half an hour. wit a little s ind mace Then prepa SAU if thick, st 100thdrawn butter, adding to it a well-beater egg and a gill of cream. ... From The National Cookery Book, 1876, page 84. | |
| The Virginia House-Wife (1824) | To Dry Beef for Summer Use |
The best pieces for this purpose are the thin briskets, or that part of the plate which is farthest from the shoulder of the animal, the round and rib pieces, that are ... From The Virginia House-Wife, 1824, page 19. | |
| La Cuisine Creole (1885) | To Eoast Beef in a Stove |
A fine roasting piece of beef may, if properly man¬ aged, be baked in a stove so as to resemble beef roasted before a large, open fire. Prepare the meat as if for ... From La Cuisine Creole, 1885, page 71. | |
| Housekeeping in Old Virginia (1879) | To Fby Steak |
Hunt up all the pickle and take from eacb one teacup vinegar, lay the steak in a deep dish, pour over the vinegar and let it stand one hour. Take a clean frying-pan, ... From Housekeeping in Old Virginia, 1879, page 152. | |
| The New England Cook Book, or Young Housekeeper's Guide (1836) | To Frizzle Beef |
Take tender smoked beef and shave it off thin, put it in a stew pan, with boiling water enough to cover it, let it stew ten or fifteen; or four minutes before it is ... From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 32. | |
| La Cuisine Creole (1885) | To Fry a Steak to Taste as If Broiled |
It sometimes happens that when the fire is low and the coals gone out, you are called on to cook a steak. Then get up a quick blaze in the stove with some kin¬ dlings. ... From La Cuisine Creole, 1885, page 70. | |
| Housekeeping in Old Virginia (1879) | To Fry Beef Brains |
Pour over the brains salt water, let them remain for an hour, changing the water to draw the blood out, then pour over them some boiling water and remove the skin. Beat ... From Housekeeping in Old Virginia, 1879, page 158. | |
| Housekeeping in Old Virginia (1879) | To Fry Beef Heel |
Have a batter made of eggs, flour, etc., as for tripe. Split the feet into convenient shapes and fry in hot lard. Pour some vinegar over them while frying. — Mrs. P. W, From Housekeeping in Old Virginia, 1879, page 161. | |
| Directions for Cookery, in Its Various Branches (1837) | To Fry Beef-steaks |
Beef-steaks for frying should be cut thinner than for broiling. the ribs or sirloin, and remove the bone. Beat them to make them tender. Season them with salt and ... From Directions for Cookery, in Its Various Branches, 1837, page 78. | |
| Directions for Cookery, in Its Various Branches (1837) | To Fry Calf's Liver |
Cut the liver into thin slices. Season it with pepper, salt, chopped sweet herbs, and parsley. Dredge it with flour, and fry it brown in lard or dripping. See that it is ... From Directions for Cookery, in Its Various Branches, 1837, page 105. | |
| Housekeeping in Old Virginia (1879) | To Fry Calf's Liver |
Cut in thin slices. Season with pepper and salt, sweet herbs, and parsley. Dredge with flour and fry brown with lard. Have it thoroughly done, but it must not be hard; ... From Housekeeping in Old Virginia, 1879, page 174. | |
| The White House Cook Book (1887) | To Fry Croquettes |
BEAT up two eggs in a deep bowl; roll enough crackers until you have a cupful of crumbs, or the same of fine stale bread crumbs; spread the crumbs on a large plate or ... From The White House Cook Book, 1887, page 109. | |
| Housekeeping in Old Virginia (1879) | To Fry Liver |
The slices must be cut thin, as they require some time to fry; brown both sides; when taken up, add butter and salt to taste. Fry in hot lard. — Mrs. P. W. From Housekeeping in Old Virginia, 1879, page 157. | |
| The White House Cook Book (1887) | To Fry Sausages |
PUT a small piece of lard or butter into the frying pan. Prick the sausages with a fork, lay them in the melted grease, keep moving them about, turning them frequently ... From The White House Cook Book, 1887, page 173. | |
| Directions for Cookery, in Its Various Branches (1837) | To Fry Tripe |
Boil the tripe the day before, it is quite tender, which it will not be in less than four or five hours. Then cover it and set Next day cut it into long slips, and dip ... From Directions for Cookery, in Its Various Branches, 1837, page 89. | |
| Housekeeping in Old Virginia (1879) | To Fry Tripe |
Cut the tripe after it has been boiled, into strips about four inches wide and six long. Make a batter with two eggs, one teacup of flour and a little milk. Pepper the ... From Housekeeping in Old Virginia, 1879, page 160. | |
| The White House Cook Book (1887) | To Fry Tripe |
BOIL the tripe the day before till it is quite tender, which it will not be in less than four or five hours. Then cover it and set it away. Next day cut it into long ... From The White House Cook Book, 1887, page 145. | |
| La Cuisine Creole (1885) | To Fry Tripe Brown |
It must be thoroughly boiled and tender, or no frying will make it good. Let it be perfectly cold, cut it in pieces, roll each piece in salt, pepper and flour, and fry ... From La Cuisine Creole, 1885, page 59. | |
| Housekeeping in Old Virginia (1879) | To Grill a Shoulder of Lamb |
Half boil it, score and cover it with egg, crumbs, and parsley seasoned as for cutlets. Broil it over a very clear, slow fire, or lamb's head fkicassee — lamb's head. ... From Housekeeping in Old Virginia, 1879, page 182. | |
| The Virginia House-Wife (1824) | To Harrico Mutton |
Take the nicest part of the rack, divide it ato chops with one bone in each, beat them flat, sprinkle salt and pepper on them, and broil them nicely; make a rich eravy ... From The Virginia House-Wife, 1824, page 75. | |
| Mrs. Owen's Illinois Cook Book (1871) | To Hash a Calf's Head |
Clean the head thoroughly, and boil it for a quarter of an hour. When cold, cut the meat into thin, broad slices, and put them into a pan with two quarts of gravy; and, ... From Mrs. Owen's Illinois Cook Book, 1871, page 68. | |
| The Virginia House-Wife (1824) | To Hash a Calf’s Head |
Boil the head till the meat is almost enough for eating; then cut it in thin slices, take three quarters of a pint of good gravy, and add half a pint of white wine, half ... From The Virginia House-Wife, 1824, page 106. | |
| The Virginia House-Wife (1824) | To Hash Beef |
Cut slices of raw beef, put them in a stew pan with a little water, some catsup, a clove of garlic, pepper and salt, stew them till done thicken the gravy with a le mp ... From The Virginia House-Wife, 1824, page 60. | |
| The Jewish Manual (1846) | To Hash Beef |
The meat should be put on the fire in a little broth or gravy, with a little fried onion, pepper, salt, and a spoonful of ketchup, or any other sauce at hand, let it ... From The Jewish Manual, 1846, page 86. | |
| Housekeeping in Old Virginia (1879) | To Hash Pig's Head |
Take head, feet, and haslet of pig; boil them until done, then cut them up fine, taking out the bones. Add black pepper, salt, a little sage. 2 onions chopped fine. A ... From Housekeeping in Old Virginia, 1879, page 143. | |
| Directions for Cookery, in Its Various Branches (1837) | To Imitate Westphalia Ham |
The very finest pork must be used for these hams. Mix together an equal quantity of powdered saltpetre and brown and rub into the hams. Next day make a in suflficient ... From Directions for Cookery, in Its Various Branches, 1837, page 133. | |
| Manual for Army Cooks (1896) | To Make a Beef Pie |
Fresh beef, potatoes, onions, tomatoes, pieces of butter or beef dripping the size of a hazelnut; pepper and salt on every layer. Cut the meat into two-inch pieces, ... From Manual for Army Cooks, 1896, page 89. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | To Make a Good Beef Gravy |
Take the drippings from the meat, turn it into a saucepan, and add a cup of boiling water; shake in a little flour and salt, and let it just come to a boil, Stirring it ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 49. | |
| Gulf City Cook Book (1878) | To Make Croquettes |
Take cold chicken or veal, with slices of ham, fat and lean chop them together very fine, and add a set of brains, mashed very fine also. Mix with stale bread, grated ... From Gulf City Cook Book, 1878, page 63. | |
| The Virginia House-Wife (1824) | To Make Hunter’s Beef |
Select a fine fat round weighing about tventy-five pounds, take three ounces saltpe ] tre, three of brown sugar, one ounce of cloves, half an ounce of alspice, a large ... From The Virginia House-Wife, 1824, page 58. | |
| The National Cookery Book (1876) | To Make Meat JELLY |
Put a knuckle of beef and other fresh beef bones, obtained from your butcher, in a large pot. Cover them with water and boil them slowly six or seven hours, till all the ... From The National Cookery Book, 1876, page 74. | |
| Manual for Army Cooks (1896) | To Make Sausage Meat |
14 pounds lean fresh pork. 6 pounds fresh pork fat. 4 ounces powdered sage. 2 ounces fine salt. 2 ounces sugar. i ounce cayenne pepper. 1 ounce powdered black pepper. ... From Manual for Army Cooks, 1896, page 106. | |
| The Virginia House-Wife (1824) | To Make Sausages |
Take the tender piec& of fresh pork, chop them exceedingly fine, chop some of the leaf fat, and put them together in the proportion of three pounds of pork to one of ... From The Virginia House-Wife, 1824, page 82. | |
| The Virginia House-Wife (1824) | To Make Sturgeon Cutlets |
The tail piece is the best; skin it and cut off the gristle, cut it into slices about half an inch thick, sprinkle over them pepper and salt, dredge them with flour, and ... From The Virginia House-Wife, 1824, page 84. | |
| The Virginia House-Wife (1824) | To Make*mince Meat for Pies |
Boil either calves or hogs feet till perfectly tender, rub them through a colander, when cold, pass them through again, and it will come out like pearl barley; take one ... From The Virginia House-Wife, 1824, page 158. | |
| Mrs. Hale's New Cook Book (1857) | To Marble Veal .—Boil |
tender, skin, and cut a dried neat’s tongue in thin slices, and beat it as fine as possible, with half a pound of butter and some raace pounded. Have ready some of veal, ... From Mrs. Hale's New Cook Book, 1857, page 137. | |
| Mrs. Owen's Illinois Cook Book (1871) | To Mince Beef |
, Shred the underdone part fine, with some of the fat; put it into a small stew pan, with some onion, (a very little will do,) a little water, pepper and salt; boil it ... From Mrs. Owen's Illinois Cook Book, 1871, page 73. | |
| Larkin Housewives' Cook Book (1915) | To Pan Broil Steak |
Have the steakTa little more than one inch thick. Make an iron pan very hot, rub it quickly with suet, then put in the Never put the fork into the lean meat, always in ... From Larkin Housewives' Cook Book, 1915, page 19. | |
| Presbyterian Cook Book (1873) | To Peeseeye Sausage |
Heat ground sausage meat slowly in a tin pan or while mixnig in the salt, sage and pepper; not permitting it to cook or burn. When thoroughly mixed and while hot, put in ... From Presbyterian Cook Book, 1873, page 168. | |
| The Creole Cookery Book (1885) | To Pickle Beef |
Salt the beef with the usual quantity of saltpetre and salt, and let it remain 2 days in the tub to drain off the bloody brine. Then puta brine made as follows: To 20 ... From The Creole Cookery Book, 1885, page 88. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | To Pickle Beef |
The beef must be killed. every piece with a dry towel until free from moisture. If the pieces are very large, gash them with a knife, here and there, to allow the brine ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 114. | |
| Directions for Cookery, in Its Various Branches (1837) | To Pickle Beef or Tongues |
The beef must be fresh killed, and of the best kind. You must wipe every piece to dry it from the blood and moisture. To fifty pounds of meat allow two pounds and a ... From Directions for Cookery, in Its Various Branches, 1837, page 92. | |
| Common Sense in the Household (1871) | To Pickle Pork |
(No. 1.) Hams, shoulders, chines, and " middlings," are the parts of the hog which are usually pickled. This should be done as soon as may be after the meat is fairly ... From Common Sense in the Household, 1871, page 145. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | To Pickle Pork |
To fifty pounds of pork allow two pounds and a half of brown sugar, two ounces of saltpetre, and sufficient salt to a brine with about nine gallons of water; this ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 166. | |
| The Southern Cookbook (1912) | To Pickle Pork |
The quantities proportioned to the middlings of a pretty large hog; the hams and shoulders being cut off. Mix and pound fine four ounces of saltpetre, one ounce of ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 165. | |
| Housekeeping in Old Virginia (1879) | To Pickle Tongue |
Bub it well with salt and leave it alone four or five hours; pour off the foul brine; take two ounces saltpetre beaten fine, and rub it all over the tongue; then mix ... From Housekeeping in Old Virginia, 1879, page 163. | |
| The White House Cook Book (1887) | To Pot Beef |
THE round is the best piece for potting, and you may use both the upper and under part. Take ten pounds of beefr remove all the fat, cut the lean into square pieces, two ... From The White House Cook Book, 1887, page 140. | |
| Housekeeping in Old Virginia (1879) | To Prepare Tripe |
Empty the contents of the stomach of a fat beef; put it in boiling water, one piece at a time, to prevent getting too hot. Scrape with a sharp knife, then put it in a ... From Housekeeping in Old Virginia, 1879, page 159. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | To Ragout a Breast of Veal |
Lay a breast of veal in a pan with a pint of water, a little salt, pepper and mace; to stew an hour and a half, and turn it once or twice; make some forcemeat balls, ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 57. | |
| The Southern Cookbook (1912) | To Roast |
to Come up Dinner Grate three ounces of fat Cheshire cheese, mix it with the yolks four ounces of grated and ounces of butter, beat the whole well in a mortar with a ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 106. | |
| The Southern Cookbook (1912) | To Roast |
a Sucking Pig If you can get it when just killed, it is of great advantage. Let it be scalded, which those who sell usually do. some sage, crumbs of bread, salt, and ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 159. | |
| Mrs. Hale's New Cook Book (1857) | To roast a Beef Tongue.—Take |
a tongue, I; I scald it, and take off the skin; cut it off at the root and trim p't neatly; stick a few cloves here and there in it, and put it in ha cradle-spit; ... From Mrs. Hale's New Cook Book, 1857, page 127. | |
| The Virginia House-Wife (1824) | To Roast a Calf’s Head |
Wash and pick the head very nicely, hav ing taken out the brains and tongue, prepare a good quantity of forced meat, with veal and suet well seasoned, fill the hole of ... From The Virginia House-Wife, 1824, page 105. | |
| Directions for Cookery, in Its Various Branches (1837) | To Roast a Fillet of Veal |
Take out the bone, and secure with skewers the fat flap to the outside of the meat. Prepare a stuffing of fresh butter or suet minced fine, and an equal quantity of ... From Directions for Cookery, in Its Various Branches, 1837, page 96. | |
| The Virginia House-Wife (1824) | to Roast a Fore Quarter of Showe |
| Joint it for the convenience of carving, 1) 4 roast it before a brisk fire; when done, tak¢ i] the skin off, dredge and froth it, put a litde melted butter with some ... From The Virginia House-Wife, 1824, page 80. | |
| The National Cookery Book (1876) | To Roast A Fow. with CHESTNUTS |
u ibout two do 1 chestnuts hel hem e hot and take off the skin. Chop them in pieces abou s fa grain of corn. Have ready two dozen boiled chestnuts. Shell, skin and pound ... From The National Cookery Book, 1876, page 104. | |
| Directions for Cookery, in Its Various Branches (1837) | To Roast a Ham |
Take a very fine ham (a Westphalia one if you can procure it) and soak it in lukewarm water for a day or two, changing the water frequently. The day before you intend ... From Directions for Cookery, in Its Various Branches, 1837, page 128. | |
| The National Cookery Book (1876) | To Roast A Ham |
Take a new ham that has been sal 1 for some weeks. If befor roasting. W hil it is before the fire, ne and sugar. When it is half done, remove the skin, stick it full of ... From The National Cookery Book, 1876, page 87. | |
| Directions for Cookery, in Its Various Branches (1837) | To Roast a Leg of Pork |
a sharp knife and score the skin across in narrow stripes (you may cross it again so as to form diamonds) and rub in some powdered sage. Raise the skin at the knuckle, ... From Directions for Cookery, in Its Various Branches, 1837, page 118. | |
| Directions for Cookery, in Its Various Branches (1837) | To Roast a Loin of Pork |
Score the skin in narrow strips, and rub it all over with a sage-leaves, pepper and ready a force-meat or stuffing of minced onions and sage, mixed with a little grated ... From Directions for Cookery, in Its Various Branches, 1837, page 119. | |
| Directions for Cookery, in Its Various Branches (1837) | To Roast a Loin of Veal |
The loin is the best part of the calf. It is always roasted. See that your fire is clear and hot, and broad enough to brown both ends. fat of the kidney and the back ... From Directions for Cookery, in Its Various Branches, 1837, page 95. | |
| Buckeye Cookery and Practical Housekeeping (1877) | To Roast a Pia |
Fill a six-weeks pig with a stuffing made of bread and butter moistened with milk and water, and seasoned with pepper, salt, and herbs if liked, and sew it up, or tie a ... From Buckeye Cookery and Practical Housekeeping, 1877, page 178. | |
| The Good Housekeeper (1841) | To Roast a Pig |
A pig about three weeks old is the best. It should be killed the morning if it is to be eaten for dinner. Make the stuffing with about six ounces of grated bread, a ... From The Good Housekeeper, 1841, page 49. | |
| La Cuisine Creole (1885) | To Roast a Sucking Pig |
In selecting a pig for the table, one four weeks old is to be preferred. Let the pig be prepared in the usual way by the butcher, that is scalded, drawn, etc. Stuff it ... From La Cuisine Creole, 1885, page 89. | |
| Directions for Cookery, in Its Various Branches (1837) | To Roast Beef |
The fire should be prepared at least half an hour before the is put down, and it should be large, steady, clear, and bright, with plenty of fine hot coals at the bottom. ... From Directions for Cookery, in Its Various Branches, 1837, page 71. | |
| The Good Housekeeper (1841) | To Roast Beef |
The sirloin is too large for a private family;- one weighing fifteen pounds is the best size for roasting; but this may be divided if a small one is required. It should ... From The Good Housekeeper, 1841, page 41. | |
| Housekeeping in Old Virginia (1879) | To Roast Beef |
Lay the meat on some sticks in a dripping-pan or other vessel, so that it will not touch the water which it is necessary to have in the bottom. Season with salt and ... From Housekeeping in Old Virginia, 1879, page 146. | |
| Housekeeping in Old Virginia (1879) | To Roast Beef |
The sirloin is the nicest for the purpose. Plunge the beef in boilinor water and boil for thirty minutes: then put it in the stove-pan; skim the top of the water in ... From Housekeeping in Old Virginia, 1879, page 147. | |
| The White House Cook Book (1887) | To Roast Beef Heart |
WASH it carefully and open it sufficiently to remove the ventricles, then soak it in cold water until the blood is discharged; wipe it dry and stuff it nicely with ... From The White House Cook Book, 1887, page 144. | |
| Mrs. Hale's New Cook Book (1857) | To Roast Beef Heart.—Wash |
it well, and clean all the blood carefully from the pipes; parboil it ten or fifteen minutes in; drip the water from it; put in a stuffing which has been made of bread ... From Mrs. Hale's New Cook Book, 1857, page 114. | |
| The Virginia House-Wife (1824) | To Roast Ducks |
When you have drawn the ducks, shread one onion and a few sage leaves, put them into the ducks with pepper and salt, spit and dust them with flour, and baste them with ... From The Virginia House-Wife, 1824, page 96. | |
| Directions for Cookery, in Its Various Branches (1837) | To Roast Lamb |
The best way of cooking lamb is to roast it; when drest otherwise it is insipid, and not so good as mutton. A hindof eight pounds will be done in about two hours; a ... From Directions for Cookery, in Its Various Branches, 1837, page 114. | |
| Housekeeping in Old Virginia (1879) | To Roast Lamb |
The hind quarter is the nicest piece for roasting. Drop it in a pot of boiling water; boil half an hour, put it in a pan, dredge it with lard, pepper, flour, a little ... From Housekeeping in Old Virginia, 1879, page 182. | |
| The Virginia House-Wife (1824) | To Roast Large Fowls |
Take the fowls when they are ready dressed, put them down to a good fire, dredge and baste them well with lard; they will b« near an hour in roasting; make a gravy of ... From The Virginia House-Wife, 1824, page 100. | |
| Manual for Army Cooks (1896) | To Roast Meats in a Dutch Oven |
Put about one inch of water in oven, and season with salt and pepper, so as to have a gravy for basting the meat while cooking, thus preventing its becoming too dry. ... From Manual for Army Cooks, 1896, page 265. | |
| Housekeeping in Old Virginia (1879) | To Roast Mutton |
The hind quarter is the nicest part of the mutton to roast, and requires longer to cook than lamb. Put it in a pot of boiling water and let it simmer one hour. Lift it ... From Housekeeping in Old Virginia, 1879, page 177. | |
| Directions for Cookery, in Its Various Branches (1837) | To Roast Onions.—onions |
are best when parboiled roasting. Take large onions, place them on a hot hearth and roast them before in their skins, turning them as they require it. Then peel them, ... From Directions for Cookery, in Its Various Branches, 1837, page 200. | |
| Mrs. Hale's New Cook Book (1857) | To Roast or Bake |
Potatoes.—Scrub, and wash exceedingly:jV clean, some potatoes nearly assorted in; wipe them very ^ dry, and roast them in a Dutch oven the fire, placing them at a ... From Mrs. Hale's New Cook Book, 1857, page 256. | |
| Housekeeping in Old Virginia (1879) | To Roast Partridges |
Clean the birds as for stuffing. Hub with butter, salt and pepper. Put in sheets of letter paper and allow to cook in this way. — Mrs. W. G. From Housekeeping in Old Virginia, 1879, page 120. | |
| The Jewish Manual (1846) | To Roast Partridges and Pheasants |
They may be either pigué or not; partridges require roasting rather more than half an hour, pheasants three-quarters, if small, otherwise an hour; they are served with ... From The Jewish Manual, 1846, page 214. | |
| The Virginia House-Wife (1824) | To Roast Partridges or Any Small Birds |
Lard them with slips of bacon, put them i on a skewer, tie it to the spit at both ends, dredge and baste them, let them roast ten minutes, take the crumb of half a loaf ... From The Virginia House-Wife, 1824, page 104. | |
| The Virginia House-Wife (1824) | To Roast Potatoes |
Wash and dry your potatoes, (all of a size, ) and put them in a tin Dutch oven, or cheese toaster; take care not to put them too near the fire, or they will get burned ... From The Virginia House-Wife, 1824, page 135. | |
| The Virginia House-Wife (1824) | To Roast Potatoes Under Meat |
Half boil large potatoes, drain the water from them, and put them into an earthen dish, or small tin pan, under meat that is roasting, and baste them with some of the ... From The Virginia House-Wife, 1824, page 135. | |
| Larkin Housewives' Cook Book (1915) | To Roast Poultry |
One rule will apply to all poultry. Have oven very hot until skin is browned, then cool, and if poultry is stuffed, cook twenty minutes to the pound; unstuffed, fifteen ... From Larkin Housewives' Cook Book, 1915, page 26. | |
| The Virginia House-Wife (1824) | To Roast Rabbits |
{ When you have cased the rabbits, skewer their heads with their mouths upon their backs, stick their fore-legs into their ribs, skewer the hind legs double, then make a ... From The Virginia House-Wife, 1824, page 104. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | To Roast Rail and Reed Birds |
Pick, draw, and singe the birds. Cut off the ends of the wings and the feet. Leave the heads on. Wipe the birds, out, and wrap each in a slice of bacon. Take a skewer ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 227. | |
| Directions for Cookery, in Its Various Branches (1837) | To Roast Reed-birds, or Ortolans |
Put into every bird, an oyster, or a little butter mLxed with finely sifted bread-crumbs. Dredge them with Run a small skewer through them, and tie them on the spit. ... From Directions for Cookery, in Its Various Branches, 1837, page 161. | |
| Directions for Cookery, in Its Various Branches (1837) | To Roast Sweet-breads |
Take four sweet-breads, and trimmed them nicely, parboil them, and in a pan of cold water till they become cool. Afterwards dry them in a cloth. Put some butter into a ... From Directions for Cookery, in Its Various Branches, 1837, page 106. | |
| The Southern Cookbook (1912) | To Roast Tongue and Udder |
After cleaning the tongue well, salt it with common salt and likewise a young udder, and some fat to it, till tolerably tender tie the thick part of one of the other, ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 146. | |
| The National Cookery Book (1876) | To Roast Wiip Ducks |
Put an onion inside of each duck, with a little pepper, salt, and a tablespoonful of red wine. If the fire is good, twenty minutes will roast them. Serve them with onion ... From The National Cookery Book, 1876, page 111. | |
| The Virginia House-Wife (1824) | To Roast Wild Ducks or Teal |
When the ducks are ready dressed, put in them a small onion, pepper, salt, and a spoonful of red wine; if the fire be good, they will roast in twe nty minutes; make ... From The Virginia House-Wife, 1824, page 102. | |
| The Virginia House-Wife (1824) | To Roast Woodcocks or Snipes |
Pluck, but don’t draw them, put them ona small spit, dredge and baste them w ell with lard, toast a few slices of bread, put them on a clean plate, and set it under the ... From The Virginia House-Wife, 1824, page 102. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | To Roast Woodcocks, Snipes, or Plovers |
Many prefer these birds not drawn; is, the crop only is taken out through a small slit in the skin on the back of the neck, while all the entrails are allowed to remain ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 226. | |
| The Virginia House-Wife (1824) | To Roast Young Chickens |
When you kill young chickens, pluck them very carefully, truss and put them down to a good fire, dredge and baste them with lard; they will take a quarter of an hour in ... From The Virginia House-Wife, 1824, page 102. | |
| Mrs. Hale's New Cook Book (1857) | To salt Fat Pork .—Pack |
it down tightly in the barrel, each layer of pork covered then make a strong brine with two gallons of water and as much coarse salt 13 will dissolve in it; boil and ... From Mrs. Hale's New Cook Book, 1857, page 188. | |
| Foods That Will Win the War and How to Cook Them (1918) | To Save Meat |
Use more chicken, hare, rabbits, duck, goose, lobster, oysters, clams and egg and cheese dishes of all kinds. Use less beef, mutton, and pork and serve smaller portions ... From Foods That Will Win the War and How to Cook Them, 1918, page 128. | |
| Mrs. Beeton's Book of Household Management (1861) | To serve with Roast Lamb |
Ingredients. — 4 dessertspoonfuls of chopped mint, 2 dessertspoonfuls of sugar, \ of a pint of vinegar. Method. — The mint should be young and fresh-gathered. Wash it ... From Mrs. Beeton's Book of Household Management, 1861, page 288. | |
| Mrs. Hale's New Cook Book (1857) | To Sfew Beef.—It |
should be put down in a pot with just sufficient cold water to cover the meat, and closely covered. After boiling 3 or 4 hours, to the size of the piece, cut in not ... From Mrs. Hale's New Cook Book, 1857, page 116. | |
| Housekeeping in Old Virginia (1879) | To Spice a Round op Beef |
Take three tablespoonfuls saltpetre, four tablespoonfuls brown sugar, with which rub your beef well. Two teacups of salt, one teacup of cloves, one teacup of allspice ... From Housekeeping in Old Virginia, 1879, page 165. | |
| Directions for Cookery, in Its Various Branches (1837) | To Stew a Beef's Heart |
Clean the heart, and cut it lengthways into large pieces. Put them into a pot with a little salt and pepper, and cover them with cold water. Parboil them for a quarter ... From Directions for Cookery, in Its Various Branches, 1837, page 87. | |
| Directions for Cookery, in Its Various Branches (1837) | To Stew a Breast of Veal |
Divide the breast into pieces according to the position of the bones. Put them into a stew-pan with a few slices of ham, some whole pepper, a bunch of parsley, and a ... From Directions for Cookery, in Its Various Branches, 1837, page 97. | |
| Mrs. Owen's Illinois Cook Book (1871) | To Stew a Brisket of Beef |
Put the part that has the hard fat into a stew pot, a let it boil up, and skim it thoroughly; then add carrots, turnips, onions, celery, and a few pepper corns. From Mrs. Owen's Illinois Cook Book, 1871, page 73. | |
| Jewish Cookery Book, on Principles of Economy (1871) | To Stew a Brisket with String Beans |
Take a piece, according to the size of the family. Puta pint and a half of water in a saucepan, with about six large onions, and let them come to a boil; then skim it a ... From Jewish Cookery Book, on Principles of Economy, 1871, page 49. | |
| Directions for Cookery, in Its Various Branches (1837) | To Stew a Fillet of Veal |
Take a fillet of veal, rub it with salt, and then with a sharp knife make deep incisions all over the surface, the bottom as well as the top and sides. Make a stuffing ... From Directions for Cookery, in Its Various Branches, 1837, page 98. | |
| The Good Housekeeper (1841) | To Stew a Round of Beef |
Tie up the beef with a strong tape and put it on to stew with as much cold water as will cover it—season with salt, black pepper, a little allspice, mace or cloves, and ... From The Good Housekeeper, 1841, page 111. | |
| The Virginia House-Wife (1824) | To Stew a Rump of Beef |
Yake out as much. of the bone as can bc done with a saw, that it may lie flat in the dish, stuff it with forcemeat made as before directed, lay it in a pot with two ... From The Virginia House-Wife, 1824, page 56. | |
| Housekeeping in Old Virginia (1879) | To Stew a Rump of Beef |
Stuff the beef with shallots, thyme, parsley, chopped fine, slips of bacon, pepper, salt and allspice. Then lay it in a pot with water sufficient to keep it from burning ... From Housekeeping in Old Virginia, 1879, page 153. | |
| The Good Housekeeper (1841) | To Stew a Shoulder of Mutton |
Bone and fiatten a shoulder of mutton, sprinkle over it pepper and salt, roll it up tightly, bind it with tape, and put it mto a stew-pan that will just hold it, pour ... From The Good Housekeeper, 1841, page 51. | |
| Directions for Cookery, in Its Various Branches (1837) | To Stew Beef |
Take a good piece of fresh beef. It must not be too fat. it, rub salt, and put it into a pot with barely suflScient water to cover it. Set it over a slow fire, and after ... From Directions for Cookery, in Its Various Branches, 1837, page 82. | |
| The Creole Cookery Book (1885) | To Stew Beef |
Wash the beef, rub salt over it, and put it in a pot, and just cover it with water, set it over a slow fire, and after it 8: has stewed an hour, put in some potatoes, ... From The Creole Cookery Book, 1885, page 87. | |
| Housekeeping in Old Virginia (1879) | To Stew Beef Kidneys |
Cut into pieces and stew in water, with a nice addition of 148 KIDNEYS FEIED — BROILED KIDNEYS. savory herbs, pepper and salt, and a handful flour to thicken the gravy; ... From Housekeeping in Old Virginia, 1879, page 155. | |
| Housekeeping in Old Virginia (1879) | To Stew Beef Tongue |
Put a fresh tongue in water sufficient to cover it, and let it simmer six or seven hours. Skim the gravy well. Half an hour before dishing it, add one-half wineglassful ... From Housekeeping in Old Virginia, 1879, page 154. | |
| Manual for Army Cooks (1896) | To Stew Fresh Beef |
4 pounds fresh beef, free from bone. I pound onions. 1 pound potatoes. j pound carrots. 1 pound fresh or canned tomatoes. Time, three hours. It is not necessary to use ... From Manual for Army Cooks, 1896, page 88. | |
| Directions for Cookery, in Its Various Branches (1837) | To Stew Pork |
Take a nice piece of fresh pork that has not too much fat it; rub it with salt, and put it into a pot v/ith sweet potatoes that have been nicely scraped and washed. ... From Directions for Cookery, in Its Various Branches, 1837, page 120. | |
| The Virginia House-Wife (1824) | To Stuff and Roast Calf’s Liver |
Take a fresh calf’s liver, and having made a hole in it with a large knife run in lengthways, but not quite through, have ready a forced meat, or stuffing made of part ... From The Virginia House-Wife, 1824, page 107. | |
| Housekeeping in Old Virginia (1879) | To Stuff Fresh Cured Ham |
Boil the ham. Take one-half pound grated cracker or bread. 1 teaspoonful spice. 1 teaspoonful nutmeg. 1 teaspoonful ginger. 3 spoonfuls sugar. Celery-seed or celery. 6 ... From Housekeeping in Old Virginia, 1879, page 136. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Tomato Croquettes |
Mix two cups tomato, four cloves, two slices onion, two peppercorns, one half teaspoon salt and one fourth teaspoon paprika. Cook ten minutes and press through a Melt ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 183. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Tomato Force Meat |
1 tomato finely chopped 1 pimento finely chopped 1 tablespoon flour 1 cup raw fish finely chopped Melt butter; add onion, cook three minutes; add remaining ingredients, ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 156. | |
| Two Hundred and Seventy-Five War-Time Recipes (1918) | Tomato Mince Meat |
8 qts green tomatoes 8 qts apples 5 lbs sugar 2 lbs chopped raisins 1 c suet or drippings 3 tbsp salt 1 c vinegar 2 tbsp cinnamon 2 tbsp clove 1 nutmeg Chop tomatoes, ... From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 71. | |
| Larkin Housewives' Cook Book (1915) | Tomato Mince-Meat |
Chop one peck green tomatoes or put them foodchopper using coarse cutter, drain off juice and add as much water as there was juice; also add five pounds brown sugar and ... From Larkin Housewives' Cook Book, 1915, page 108. | |
| Presbyterian Cook Book (1873) | Tomato Stewed Beef |
Scald the tomatoes; skin and quarter them, and sprinkle Bury the meat in a stew pan with tomatoes and add bits of butter rolled in flour; a little sugar, and an onion ... From Presbyterian Cook Book, 1873, page 33. | |
| The Southern Cookbook (1912) | Tongue |
Collared things. Hunter's beef. Oysters cold, scalloped, stewed or pickled. Potted meat, birds, fish, or cheese Pickled or baked fish. Common cake. Baked or stewed ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 196. | |
| Housekeeping in Old Virginia (1879) | Tongue and Prunes |
Get a fresh beef tongue, parboil and skin it. Add one pound prunes, one pound raisins, one-quarter pound sugar, spices to the taste. Let it stew until perfectly well ... From Housekeeping in Old Virginia, 1879, page 239. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Tongue in Jelly |
Boil and skin either a fresh or salt tongue. trim off the roots. Have one and a fourth of aspic jelly in the liquid state. Cover the bottom of a two-quart mould about an ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 170. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Tongue in Jelly |
Wash a fresh tongue, and skewer the tip to the root. Cook until tender in boiling salted water; remove the skin; trim and tie it in good shape. Season two quarts of soup ... From Mrs. Lincoln's Boston Cook Book, 1884, page 256. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Tongue on Toast |
i cup of cold boiled tongue or ham fy teaspoonful of mustard Dash of cayenne tongue or ham very fine. the yolks until light, add them to tongue or ham, add the ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 126. | |
| Housekeeping in Old Virginia (1879) | Tongue Toast |
Take cold tongue that has been well boiled, mince fine, mix it well with cream or a little milk, if there is no cream. Add the beaten yolk of one egg and give it a ... From Housekeeping in Old Virginia, 1879, page 155. | |
| The Picayune Creole Cook Book (1901) | Tongue Was Boiled |
2 Onions, Minced Very Fine. 1 Bay Leaf. 2 Cloves. Parboil the tongue for about ten minutes. Then skin and clean well. Chop an onion very fine, and brown this in a ... From The Picayune Creole Cook Book, 1901, page 95. | |
| The Cook's Own Book (1832) | Tongue, to Stew |
clean, and rub it well with common salt and a little salt|X'fre; let it lie tuo or three days, and then boil it the skin will off. Put it liqnor it has l-en a of and ... From The Cook's Own Book, 1832, page 269. | |
| The New England Cook Book (1905) | Tongue.—Of |
all the tongue preparations, calf's tongue is regarded as best. To pickle them, use for each a quarter pound of salt, one ounce of saltpetre, and a quar* ter pound of ... From The New England Cook Book, 1905, page 99. | |
| Camp Cookery (1910) | Tongue.—Soak |
for one rinse in water; put in a of cold water, bring to a boil, skim, and simmer two hours, or until tender. A blade of mace and a clove or two improve the so also Worcestershire From Camp Cookery, 1910, page 85. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Tournados of Beef |
Wipe six small fillets of beef, cut one and onethick, and saute six in butter in a hot iron frying pan. Remove to hot serving dish and pour around fat in pan to which ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 94. | |
| The International Cook Book (1906) | Tournedos of Beef, Sauce Bercy |
String Beans and Peas Panache's (1046) Roast Squabs (831) Apple Charlotte (634) 1335. CANAP£ or SMOKED SALMON Cut out from a stale sandwich loaf of bread six slices ... From The International Cook Book, 1906, page 410. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Trimmed Chops |
“ Untrimmed Chops, “ When one has a large family it brings all kinds of meat considerably cheaper to buy large pieces untrimmed, as the trimmings can be used for soups, ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 38. | |
| The New England Cook Book, or Young Housekeeper's Guide (1836) | Tripe |
After being scoured should be soaked in water, seven or eight days, changing the water every oiher day. it which will take eight or ten hours. It is then fit for ... From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 29. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Tripe |
The honey-comb part is the best. Cut it in square pieces of about six inches, wash it in salt and water, wipe it dry, dip it in eggs and crumbs or batter, and fry it in ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 52. | |
| Mrs. Beeton's Book of Household Management (1861) | Tripe |
Ingredients. — 1£ Ib. of dressed tripe, 2 Spanish onions cut into dice, £ a teaspoonful of finely-chopped parsley, i oz. of butter, i oz. of flour, salt and pepper, ... From Mrs. Beeton's Book of Household Management, 1861, page 594. | |
| Housekeeping in Old Virginia (1879) | Tripe |
The moment the tripe is taken out, wash it thoroughly in many cold waters. (If you have quick-lime, sift it over the dark inner coat, and instantly scrape off the coat.) ... From Housekeeping in Old Virginia, 1879, page 159. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Tripe |
is the large stomach of the ruminating animals, and is chiefly composed of fibrin, albumen, and water. It is nutritious and easily digested. To prepare. Scald the ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 121. | |
| The Picayune Creole Cook Book (1901) | Tripe |
Tripe, which is the large stomach of ruminating animals, is generally cleaned, scraped, bleached and prepareé by the butchers before it is sold. It is nutritious and ... From The Picayune Creole Cook Book, 1901, page 107. | |
| The Southern Cookbook (1912) | Tripe |
Tripe may be served in a tureen, stewed with milk and till tender. Melted butter for sauce. Or, fried in small bits dipped in butter; or slew the thin part cut in bits, ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 148. | |
| Bohemian-American Cook Book (1915) | Tripe |
s drUkami. Thoroughly clean and wash tripe, place in a kettle, cover with cold water and boil half an hour. it out, clean once more, wash in cold water, in a kettle, ... From Bohemian-American Cook Book, 1915, page 19. | |
| Mrs. Hale's New Cook Book (1857) | Tripe .—Put |
it into hot milk and water, an equal U quantity of each; milk may be entirely omitted, or that used Jiin which it may have been soaked; until quite tenI der, for 2 or 3 ... From Mrs. Hale's New Cook Book, 1857, page 129. | |
| The Picayune Creole Cook Book (1901) | Tripe a la Créole |
Graa-Double @ la Créole 2 Pounds of Tripe. 12 Tomatogs, or a 2-Pound Can. 1 Square Inch of Lean Ham. Clean the tripe well, and boll till tender. Cut it into slices of ... From The Picayune Creole Cook Book, 1901, page 107. | |
| The Boston Cooking-School Cook Book (1896) | Tripe Fried in Batter |
Cut pickled honeycomb tripe in pieces for serving; wash, cover with boiling water, and simmer gently twenty minutes. Drain, and again cover, using equal parts cold water ... From The Boston Cooking-School Cook Book, 1896, page 261. | |
| The Boston Cooking-School Cook Book (1896) | Tripe in Batter |
Wipe tripe and cut in pieces for serving. Sprinkle with salt and pepper, dip in batter, fry in a small quantity of hot fat, and drain. Tripe Batter. Mix one cup flour ... From The Boston Cooking-School Cook Book, 1896, page 261. | |
| The White House Cook Book (1887) | Tripe Lyonnaise |
CUT up half a pound of cold boiled tripe into neat squares. Put two ounces of butter and a cablespoonful of chopped onion in a frying pan and fry to a delicate brown; ... From The White House Cook Book, 1887, page 146. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Tripe Ragoflt |
Wash one pound of tripe and cut in two-inch strips for Saute in two tablespoons butter, two tablespoons onion, add tripe, cook ten minutes, add one cup each of tomato ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 169. | |
| The Picayune Creole Cook Book (1901) | Tripe Sautéc @ la Lyonnatse |
2 Pounds of Prepared Tripe. 1 Tablespoontful of Butter. 1 Sprig of Parsley. 1 Bay Leaf. -The Juice of 1 Lemon, or a Teaspoonful of Vinegar. Place a tablespoonful of ... From The Picayune Creole Cook Book, 1901, page 107. | |
| Mrs. Owen's Illinois Cook Book (1871) | Tripe Stewed |
Cut tripe into strips, put them in rich gravy, with a lump of butter of a hen's egg, rolled in shake until the butter is melted. Add a tablespoonful of white wine, some ... From Mrs. Owen's Illinois Cook Book, 1871, page 76. | |
| The Italian Cook Book (1919) | Tripe with Gravy |
Boil some tripe in water and when it is boiled, cut it in strips, one quarter of an inch wide and wipe it well with a cloth. Then put it in a saucepan with butter, and ... From The Italian Cook Book: The Art of Eating Well, 1919, page 67. | |
| La Cuisine Creole (1885) | Tripe with Mushrooms |
Clean and parboil tripe before cooking. When it is white and tender, cut it into pieces suitable to fry; pepper and salt it, and dip it in flour or rolled cracker, then ... From La Cuisine Creole, 1885, page 59. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Tripe with Mushrooms |
Cut two pounds of boiled tripe into pieces about one inch Cut a quarter-pound of salt bacon into slices, and try out all the fat; the bacon and throw it away. the tripe ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 122. | |
| The Cook's Own Book (1832) | Tripe, Hreaded |
Cut into small square and a few turns in some butter, with parsley^ wit, and pepper; roll each l)it in and broil them slowly. done, serve them with slices of lemon. From The Cook's Own Book, 1832, page 271. | |
| The International Cook Book (1906) | Tripe, Lyonnaise |
979. FORCE The above article is usually served on individual saucers with cream or rich cold milk, poured to one side of the force, and eaten without mixing; that is to ... From The International Cook Book, 1906, page 301. | |
| The International Cook Book (1906) | Tripe, Mode de Caen |
German Apple Pie (2579) 3091. OYSTERS, GIANELLA Place thirty-six freshly opened oysters in an enamelled pan with their own liquor, a gill white wine, and let boil for ... From The International Cook Book, 1906, page 900. | |
| The International Cook Book (1906) | Tripe, Montecello |
New Carrots, Maitre d'H6tel Milles Feuilles (584) 1934. LOBSTER COQUILLES, INDIENNE Boil two live lobsters of two pounds each in salted water for twenty minutes, take up ... From The International Cook Book, 1906, page 591. | |
| The Cook's Own Book (1832) | Tripe, to Boil |
it extremely well, and fat; let it lie a night in salt-and-water, again wash and let it lie in milk-and-water for the same length of time; then cut it into small pieces, ... From The Cook's Own Book, 1832, page 270. | |
| The Cook's Own Book (1832) | Tripe, to Fry |
Cut it bit* three or four inches square; make a thicker fir pancakes, of lieaten up with tlour and milk, a pepper, and nutmeg; dip in the tripe, and fry it in butter, or ... From The Cook's Own Book, 1832, page 270. | |
| The Boston Cooking-School Cook Book (1896) | Turnip Croquettes |
Wash, pare, and cut in quarters new French turnips. Steam until tender, mash, pressing out all water that is possible. This is best accomplished by wringing in ... From The Boston Cooking-School Cook Book, 1896, page 362. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Turnip Croquettes |
pare, and cut turnips in quarters. Strain until tender, mash, pressing out all water is possible. is best accomplished by wringing in Season one and onefourth cups with ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 175. | |
| The New England Cook Book (1905) | Twenty-one Recipes for Cooking Veal |
VEAL should be fat, finely grained, white, firm, and not overgrown. When large, it is apt to be coarse and tough. and if too young, it lacks flavor and is less ... From The New England Cook Book, 1905, page 94. | |
| The International Cook Book (1906) | Ufites of Beef with New Carrots |
SATURDAY, FIFTH WEEK OF JULY 645 2156. CANAPES, HONGROISE Cut from a stale loaf of sandwich bread six slices a half inch thick, then cut slices in ... From The International Cook Book, 1906, page 662. | |
| German National Cookery for American Kitchens (1904) | V. Pork |
Note. — Pork does not need to.hang: for any length of time to become tender, nor need it be pounded. The slightest taint renders it unfit for use. 124. To bake a whole ... From German National Cookery for American Kitchens, 1904, page 198. | |
| Boston School Kitchen Text-Book (1887) | V.— the Fat of Meat |
Gl the meat in hot drippiug. The flavor imparted by the partially confined heat of the oven is stronger than that of Sometimes meat is steamed over boiling water until ... From Boston School Kitchen Text-Book, 1887, page 97. | |
| Mrs. Hale's New Cook Book (1857) | V/ncr Pie Meat .—Mix |
lbs, of suet, and cb^'pped ine; 4 lbs. of raisins, stoned and chopped fine; 4 lbs. ^ of currants, washed, picked, and; 50 pippins chopped Cloves, mace and nutmeg, \ oz. ... From Mrs. Hale's New Cook Book, 1857, page 308. | |
| The Good Housekeeper (1841) | Veal |
The loin is the best part of. a calf,.and requires to be roasted about three hours. Paper the: kidney—if it be very fat, cut off a part before rousting, it is excellent ... From The Good Housekeeper, 1841, page 52. | |
| Boston School Kitchen Text-Book (1887) | Veal |
The fat of veal should be white and clear, and the lean meat pink or flesh-color. White veal, or that from a calf less than six wrecks old, is unfit to eat. Veal has but ... From Boston School Kitchen Text-Book, 1887, page 221. | |
| Foods That Will Win the War and How to Cook Them (1918) | Veal |
Neck for stews. Shoulder for inexpensive chops. Sweetbread—broiled or creamed. Breast for roast or pot roast. Loin for roast. Rump for stews. Cutlet for broiling. From Foods That Will Win the War and How to Cook Them, 1918, page 44. | |
| La Cuisine Creole (1885) | Veal and Ham Raised Pie, or Timbale |
Lard two pounds of lean veal well with strips of fat bacon, and add two pounds of ham. Line a deep pan or mould with rich paste; lay in the bottom of this a layer of ... From La Cuisine Creole, 1885, page 62. | |
| Housekeeping in Old Virginia (1879) | Veal and Potato Salad |
Take equal proportions of cold veal and boiled Irish potatoes. Shred the veal and cut up the potatoes. Season with a little butter or oil, vinegar, salt, pepper, celery, ... From Housekeeping in Old Virginia, 1879, page 205. | |
| The Good Housekeeper (1841) | Veal And. Rice |
Take one pound of veal; wash the same quantity of rice, and stew them together in three quarts of water, seasoned with pepper and salt. Let it stew gently two hours, ... From The Good Housekeeper, 1841, page 111. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Veal Birds |
Slices of veal from the loin, cut very thin. Wipe, remove the bones, skin, and fat, and pound till one fourth of an inch thick. Trim into pieces two and a half by four ... From Mrs. Lincoln's Boston Cook Book, 1884, page 301. | |
| The Boston Cooking-School Cook Book (1896) | Veal Birds |
Wipe slices of veal from leg, cut as thinly as possible, then remove bone, skin, and fat. Pound until one-fourth inch thick and cut in pieces two and one-half inches ... From The Boston Cooking-School Cook Book, 1896, page 283. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Veal Bolls |
Cut a few slices from a cold fillet of veal half an rub them egg; lay a of fat bacon over each piece of veal; brush the eo-oand forcemeat thinly; up egg and bread-crumb ... From Mrs. Porter's New Southern Cookery Book, 1871, page 102. | |
| Gulf City Cook Book (1878) | Veal Bouilli |
Take about six pounds of fat veal, and cut in pieces about the size for stewing; sprinkle with flour, and fry brown. In the same vessel cut up and fry one onion and two ... From Gulf City Cook Book, 1878, page 51. | |
| The Cook's Own Book (1832) | Veal Breast, Broiled |
roast and then score it; season it with parsley, a few finelv-minced herbs, a little |>epper and salt, and broil it. sauce with some gravy seasoned with onion, grated ... From The Cook's Own Book, 1832, page 276. | |
| The Cook's Own Book (1832) | Veal Breast, Stewed |
(2) Cm out tlie blade bone, and stuff the whole with a nice forcemeat; sew half roast it, and make a quart of gravy of the bones and trimmings; it two blades of roace, a ... From The Cook's Own Book, 1832, page 277. | |
| The Cook's Own Book (1832) | Veal Cake |
some nice of veal, and season them |>epper, and have ready hant-lxiiled egg?, sliced, and of at the of a or pan, then a layer of veal, then some slices of ham, over this ... From The Cook's Own Book, 1832, page 277. | |
| The White House Cook Book (1887) | Veal Cheese |
PREPARE equal quantities of boiled sliced veal and smoked tongue, Pound the slices separately in a mortar, moistening with butter as you proceed; then pack it in a jar ... From The White House Cook Book, 1887, page 149. | |
| The Boston Cooking-School Cook Book (1896) | Veal Chops Bavarian |
Wipe six loin chops and put in a stewpan with one-half onion, eight slices carrot, two stalks celery, one-half teaspoon peppercorns, four cloves, and two tablespoons ... From The Boston Cooking-School Cook Book, 1896, page 281. | |
| The Cook's Own Book (1832) | Veal Chops, Breaded |
six or seven handsomely cut chops, season them well with salt and pepper, and put them into melted butter; when sufficiently soaked, into beaten eggs, take them out, and ... From The Cook's Own Book, 1832, page 277. | |
| The Cook's Own Book (1832) | Veal Cold |
Cut some cold veal into thin slices, the size and thickness of a half crown, dip them the of an egg well beaten, cover them with bread crumbs, and grated nutmeg. Put a ... From The Cook's Own Book, 1832, page 277. | |
| The White House Cook Book (1887) | Veal Collops |
CUT veal from the leg or other lean part into pieces the size of an oyster. Season with pepper, salt and a little mace; rub some over each piece; dip in egg, then into ... From The White House Cook Book, 1887, page 148. | |
| The Cook's Own Book (1832) | Veal Cones |
Mince small one pound and a half of cold veal, two ounces of butter,.slice of lean ham; in a mortar, and mix, in (able-spoonfuls of cream, two tea-spoonfuls of pepper, ... From The Cook's Own Book, 1832, page 278. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Veal Croquetes |
Mince the veal very fine, and season it with a little pepper, salt and mace; with the hands make it into balls the form of a pear, roll them in egg, and then in crumbs. ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 59. | |
| The Appledore Cook Book (1872) | Veal Croquettes |
Chop cold veal fine (boiled is the nicest), seasonjwith pepper and salt, and to a quart of veal, after it is chopped, add half a cup of warm water (when chopping the ... From The Appledore Cook Book, 1872, page 53. | |
| The Appledore Cook Book (1872) | Veal Croquettes |
Chop Jine two pounds of cold veal; season with one teaspoonful of pepper, one tablespoonful of salt, one of From The Appledore Cook Book, 1872, page 142. | |
| The White House Cook Book (1887) | Veal Croquettes |
MINCE a coffee cup of cold veal in a chopping bowl, adding a little cold ham and two or three slices of onion, a pinch of mace, powdered parsley and pepper, some salt. ... From The White House Cook Book, 1887, page 149. | |
| The Boston Cooking-School Cook Book (1896) | Veal Croquettes |
2 cups chopped cold cooked veal Few grains cayenne % teaspoon salt Few drops onion juice % teaspoon pepper Yolk 1 egg 1 cup thick sauce made of White Soup Stock Mix ... From The Boston Cooking-School Cook Book, 1896, page 425. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Veal Croquettes |
Cut one pint veal in small pieces; add one tablespoon salt, one quarter teaspoon pepper, one tablespoon lemon juice. Melt three tablespoons butter; add two tablespoons ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 165. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Veal Cutlet |
Fry half a dozen slices of salt pork a nice brown color; take out the pork and keep it hot; and add a few spoonsful of cook fat. A slice from the leg of veal makes the ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 58. | |
| Housekeeping in Old Virginia (1879) | Veal Cutlet |
Cut the veal as if for steak or frying, put lard or butter in the pan, and let it be hot. Beat up an egg on a plate and have flour on another; dip the pieces first in ... From Housekeeping in Old Virginia, 1879, page 170. | |
| The Boston Cooking-School Cook Book (1896) | Veal Cutleta |
Use slices of veal from leg cut one-half inch thick. Wipe, remove bone and skin, then cut in pieces for serving. The long, irregularshaped pieces may be rolled, and ... From The Boston Cooking-School Cook Book, 1896, page 280. | |
| The Cook's Own Book (1832) | Veal Cutlets |
(I) Let your cutlets be about half an inch thick; trim them, and flatten with a cleaver; fry them in fresh butler, or good drippings brown on one them and do the; ... From The Cook's Own Book, 1832, page 278. | |
| The Cook's Own Book (1832) | Veal Cutlets |
(2) Cut a neck of or off a leg. Season two well-beaten eggs mace, nutmeg, salt, pepper, and finely-chopped sweet marjoram, lemon thyme, and parsley; dip the it, sift ... From The Cook's Own Book, 1832, page 278. | |
| Directions for Cookery, in Its Various Branches (1837) | Veal Cutlets |
The best cutlets are those taken from the leg or fillet. Cut them about half an inch thick, and as large as the palm of your hand. Season them with pepper and Grate some ... From Directions for Cookery, in Its Various Branches, 1837, page 99. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Veal Cutlets |
Fkom a fillet of veal take two or three cutlets; pound, wash, and then dry them on a clean cloth; season with pepper and Beat up two eggs with one gill of milk, and pour ... From Mrs. Porter's New Southern Cookery Book, 1871, page 101. | |
| Housekeeping in Old Virginia (1879) | Veal Cutlets |
Trim smoothly and beat till tender, sprinkle over pepper and salt; then with a spoon spread over an egg beaten till thick, and cover thickly with pounded cracker. Have ... From Housekeeping in Old Virginia, 1879, page 170. | |
| Aunt Babette's Cook Book (1889) | Veal Cutlets |
Roll out some crackers until they are like flour. Season the cutlets with salt and ground ginger, sprinkle them well on both sides and dip each cutlet first in beaten ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 98. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Veal Cutlets |
Choose only the tenderest of veal for cutlets. Cut meat from leg, shape either in individual cutlets or one large cutlet. Cover veal with oil and let it stand one cover ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 111. | |
| Rumford Complete Cook Book (1908) | Veal Cutlets |
1 )4 pounds veal cutlet cut 1 small egg. Bread crumbs. The meat may be cut or whole, as and dip each piece into well-beaten egg; drain and drop onto a paper of bread ... From Rumford Complete Cook Book, 1908, page 46. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Veal Cutlets |
Cut slices of veal in pieces for serving, sprinkle with salt and pepper, dip in flour, egg and crumbs and fry slowly, until well browned, in salt pork fat or butter. ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 212. | |
| Common Sense in the Household (1871) | Veal Cutlets a la Maintenon |
The cutlets should be nearly three-quarters of an inch thick, and ti'im in shape. Dip each in beaten egg, then into pounded cracker which has been seasoned with powdered ... From Common Sense in the Household, 1871, page 123. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Veal Cutlets Breaded |
Have the cutlets as thin as possible, cover them with boiling let stand one minute, drain and wipe dry. Cut into pieces about two inches square. Dip in beaten egg and ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 138. | |
| The Virginia House-Wife (1824) | Veal Cutlets From the Fillet or Leg |
Cut off the flank and take the bone out, then take slices the size of the fillet and half an inch thick, beat two yelks of eggs light, and have some grated bread mixed ... From The Virginia House-Wife, 1824, page 61. | |
| The Italian Cook Book (1919) | Veal Cutlets Stewed |
(Scaloppine alia Genovese) Cut some lean veal meat into slices and, supposing it be a pound or a little more, without bones, chop one fourth of a middle-sized onion and ... From The Italian Cook Book: The Art of Eating Well, 1919, page 62. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Veal Cutlets with Herbs |
Chop up all sorts of sweet berbs, mushrooms, onions, pepper and salt, with a spoonful of butter; dip the cutlets into this, and reduce the sauce, to make it stick; then ... From Mrs. Porter's New Southern Cookery Book, 1871, page 102. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Veal Cutlets with White Sauce |
One and a half pounds of cutlets, two butter, a slice of carrot and a small slice of onion. butter and the vegetables, cut fine, in a sauce-pan. From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 193. | |
| The Cook's Own Book (1832) | Veal Cutlets, Venitian |
Cnt into neat cutlets the best part of a neck of trim and flatten them. separately half a pint of mushrooms, a few shallots, and a little |>arsley; tliese aver a fire, ... From The Cook's Own Book, 1832, page 278. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Veal Cutlets. |
One slice of veal from the leg. Wipe, and remove the bone, skin, and tough membranes. Pound and cut, or shape into pieces for serving. Sprinkle with sak and pepper. Roll ... From Mrs. Lincoln's Boston Cook Book, 1884, page 266. | |
| Mrs. Owen's Illinois Cook Book (1871) | Veal Dressed with White Sauce |
Boil milk, or cream, with a thickening of flour and butter; put into it thin slices of cold veal, and simmer it in the gravy it is made hot without boiling' When nearly ... From Mrs. Owen's Illinois Cook Book, 1871, page 84. | |
| The White House Cook Book (1887) | Veal for Lunch |
BUTTER a good-sized bowl, and line it with thin slices of hardboiled eggs; have veal and ham both in very thin slices; place in the bowl a layer of veal, with pepper and ... From The White House Cook Book, 1887, page 151. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Veal Force-Meat |
Three pounds of veal, one of butter, one crumbs, one of milk, one pint of white two table-spoonfuls of salt, half a teaspoonful ol pepper, two of Halford two juice, the ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 237. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Veal Fricassee |
Cut meat in in meat with and meat is tender. Melt four tablespoons butter or pork fat. When brown, add one fourth cup fiour browned, and four cups of water in veal was ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 110. | |
| Mrs. Hale's New Cook Book (1857) | Veal Gravy .—Put in a stew-pan |
the bones and trimuiings of a knuckle of a bit of lean bacon, lemon-peel. (iKAVlKS. sweet herbs, some whole black pepper, some salt, and a blade of mace. Cover with ... From Mrs. Hale's New Cook Book, 1857, page 222. | |
| Mrs. Hale's New Cook Book (1857) | Veal Gravy .—When |
all the meat has been taken from a knuckle of the bones, and in a pot, w ith a pound of the scrag of a neck, an ounce of lean bacon, a bunch of parsley, a little thyme, ... From Mrs. Hale's New Cook Book, 1857, page 40. | |
| Mrs. Hale's New Cook Book (1857) | Veal Gravy— Jellies— Coloring |
The perfection of soup is, that it should have no particular: this can only be secured by proportion of the several ingredients. The kettles the soups are macT^ should ... From Mrs. Hale's New Cook Book, 1857, page 35. | |
| La Cuisine Creole (1885) | Veal Hash for Breakfast. Very Nice |
Take a pint cup of cold veal cut small, dredge it with a spoonful of flour, and add a piece of butter the size of a hen’s egg. Put all in a stew-pan with half a pint of ... From La Cuisine Creole, 1885, page 61. | |
| The White House Cook Book (1887) | Veal Hash on Toast |
TAKE a teacupful of boiling water in a saucepan, stir in an even teaspoonful of flour, wet in a tablespoonful of cold water, and let it boil five minutes; add one-half ... From The White House Cook Book, 1887, page 308. | |
| The Italian Cook Book (1919) | Veal Kidney Omelet |
(Frittata di rognone di vitella) Take a veal kidney, open it lengthwise and leave all its fat. Season with oil, salt and pepper, broil it and cut in thin slices. Beat ... From The Italian Cook Book: The Art of Eating Well, 1919, page 52. | |
| The Italian Cook Book (1919) | Veal Kidney Sliced |
(Rognone di vitello affettato) Cut in slices one or two veal kidneys, removing the granulous part that is to be found in the middle, and put the slices in a saucepan ... From The Italian Cook Book: The Art of Eating Well, 1919, page 111. | |
| The Italian Cook Book (1919) | Veal Kidney with Anchovy |
(Rognone alle acciughe) Take a veal kidney, remove the fat, cut it open and cover with boiling water. When the water has cooled, remove the kidney, wipe with a cloth, ... From The Italian Cook Book: The Art of Eating Well, 1919, page 111. | |
| The International Cook Book (1906) | Veal Kidneys au Vin |
2769. VEAL KIDNEYS AU VIN Remove fat and sinewy parts from three very fresh veal kidneys, then finely mince them. Heat two tablespoons butter in frying pan, add one ... From The International Cook Book, 1906, page 871. | |
| The Cook's Own Book (1832) | Veal Knuckle, Stewed with |
As boiled knuckle of veal is not a very favorite relish with the generality, cut off some steaks from it, which you may dress as in the foregoing receipt, and the ... From The Cook's Own Book, 1832, page 280. | |
| The Cook's Own Book (1832) | Veal Leg in Surprise |
the of bacon, and a lemon-peel cut very thin; make stuffing the same as for a fillet of veal, only mix with it oysters chopped small, and.stuff your veal with this, and ... From The Cook's Own Book, 1832, page 280. | |
| The Good Housekeeper (1841) | Veal Liver |
There is none of the solid meat of animals so cheap as the liver, and if well cooked it makes a good dish. Cut it in thin slices, rub them with flour or indian meal, and ... From The Good Housekeeper, 1841, page 111. | |
| The Italian Cook Book (1919) | Veal Liver |
(Fegato di vitella alia veneziana) Brown a large onion cut in thin slices in oil and place in the saucepan the liver cut in thin slices. Brown everything on a strong ... From The Italian Cook Book: The Art of Eating Well, 1919, page 117. | |
| The Italian Cook Book (1919) | Veal Liver in Gravy |
(Fegato di vitella al sugo) Chop fine a scallion or an onion, make it brown in oil and butter, and when it has taken a dark red color, throw in the liver cut in thin ... From The Italian Cook Book: The Art of Eating Well, 1919, page 67. | |
| Mrs. Owen's Illinois Cook Book (1871) | Veal Loaf |
Take a cold fillet of veal, omit the fat and mince as fine as possible, mix with one-fourth pound of fat ham, chopped fine; a teacup grated bread crumbs, a grated ... From Mrs. Owen's Illinois Cook Book, 1871, page 82. | |
| The Appledore Cook Book (1872) | Veal Loaf |
Take three and a half pounds of veal from the leg and chop it very fine; 3dd six powdered crackers, half a pound of ^It pork chopped fine, and two eggs well beaten. ... From The Appledore Cook Book, 1872, page 209. | |
| Gulf City Cook Book (1878) | Veal Loaf |
Three and a half pounds of the finest part of lean and fat of a leg of veal chopped very fine, three soda-crackers rolled fine, two eggs, a piece of butter the size of ... From Gulf City Cook Book, 1878, page 48. | |
| Housekeeping in Old Virginia (1879) | Veal Loaf |
Two and a half pounds meat taken from fillet or shoulder, or wherever the meat is free from fat. Take out all the little white, fi.brous or sinewy particles, and chop ... From Housekeeping in Old Virginia, 1879, page 172. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Veal Loaf |
Parboil two pounds of lean veal. Chop fine with one fourth of a pound of salt pork or bacon; add four butter crackers, pounded, two eggs, well beaten, two teaspoonfuls ... From Mrs. Lincoln's Boston Cook Book, 1884, page 302. | |
| The Creole Cookery Book (1885) | Veal Loaf |
Three pounds of veal, 2 slices of salt pork, both chopped fine, 2 eggs, well beaten, 2 Boston crackers, rolled fine, 1 teaspoonful of salt, 2 teaspoonfuls of pepper, ... From The Creole Cookery Book, 1885, page 91. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Veal Loaf |
3^ pounds of veal ^ pound of ham i cup of bread crumbs ^ teaspoon ful of pepper i teaspoonful of onion ^ teaspoonful of sage YZ teaspoonful of cloves YZ teaspoonful of ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 142. | |
| The Woman Suffrage Cook Book (1886) | Veal Loaf |
Three pounds raw veal, one-quarter pound of salt pork chopped fine; mix with two eggs, one cupful of pounded crackers, two teaspoonfuls salt, two teaspoonfuls pepper, ... From The Woman Suffrage Cook Book, 1886, page 53. | |
| The Woman Suffrage Cook Book (1886) | Veal Loaf |
' Three pounds finely-chopped veal, three eggs, eight water or butter crackers, two tablespoonfuls of cream, three tea spoonfuls of salt,, one teaspoonful of powdered ... From The Woman Suffrage Cook Book, 1886, page 53. | |
| The Woman Suffrage Cook Book (1886) | Veal Loaf |
Three pounds raw veal chopped very fine, one-half pound <aw salt pork chopped fine. Add three well-beaten eggs, one teacup powdered cracker, one and one-half ... From The Woman Suffrage Cook Book, 1886, page 54. | |
| The White House Cook Book (1887) | Veal Loaf |
THREE pounds of raw veal chopped very fine, butter the size of an egg, three eggs, three tablespoonfuls of cream or milk; if milk use a small piece of butter; mix the ... From The White House Cook Book, 1887, page 151. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Veal Loaf |
Chop two pounds of lean veal and one fourth pound salt pork; add one cup cracker crumbs, three beaten eggs, one teaspoon salt, few grains cayenne, one teaspoon onion ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 165. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Veal Loaf |
Chop very fine four pounds of raw lean veal, a quarter of a pound each of ham and salt pork. Mix with the meat one cup of stale bread crumbs soaked in milk, a quarter of ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 210. | |
| Fifty-Two Sunday Dinners (1913) | Veal Loaf |
Wipe three pounds of lean veal, discarding all skin and tissue. Pass meat through the meat-chopper twice, with one-half pound of salt pork; add six crackers rolled, ... From Fifty-Two Sunday Dinners, 1913, page 95. | |
| La Cuisine Creole (1885) | Veal Loaf for Lunch or Tea |
Mince cold roast veal as fine as possible; add a fourth part as much fat ham, a cup of grated bread, or cracker crumbs, and two well-beaten eggs to bind the crumbs ... From La Cuisine Creole, 1885, page 63. | |
| The Boston Cooking-School Cook Book (1896) | Veal Loaf I |
Separate a knuckle of veal in pieces by sawing through bone. Wipe, put in kettle with one pound lean veal and one onion; cover ^ith boiling water, and cqok slowly until ... From The Boston Cooking-School Cook Book, 1896, page 284. | |
| The Boston Cooking-School Cook Book (1896) | Veal Loaf II |
Wipe three pounds lean veal, and remove skin and membrane. Chop finely or force through meat chopper, then add one-half pound fat salt pork (also finely chopped), six ... From The Boston Cooking-School Cook Book, 1896, page 284. | |
| Larkin Housewives' Cook Book (1915) | Veal LoEif |
Put one and one-half pounds of veal through the food-chopper with one-half pound of salt pork, also eight Larkin Soda Crackers and two or three sprigs of parsley. From Larkin Housewives' Cook Book, 1915, page 26. | |
| Mrs. Owen's Illinois Cook Book (1871) | Veal Minced |
Cut veal from the bone small pieces; put in veal or mutton gravy, pepper, salt, a little butter, catsup, if it is liked. Put it into a saucepan, and simmer it slowly; ... From Mrs. Owen's Illinois Cook Book, 1871, page 85. | |
| The Virginia House-Wife (1824) | Veal Olives |
Take the bone out of the fillet and cut thin H| slices the size of the leg, beat them flat, rub them with the yelk of an egg beaten, lay on | each piece a thin slice of ... From The Virginia House-Wife, 1824, page 64. | |
| The Cook's Own Book (1832) | Veal Olives |
Cut slices off a fillet, and flatten them with a roller; highly pepper, mace, and grated lemon-peel; bit of fat into each roll, and tie them with a thread. of a light ... From The Cook's Own Book, 1832, page 280. | |
| Gulf City Cook Book (1878) | Veal Olives |
as large pieces as you can get from a leg of veal. Make a stuffing of grated bread, butter, a small cut very fine, a tea-spoonful of salt, a spread over the slices of ... From Gulf City Cook Book, 1878, page 49. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Veal Olives |
These are made in the same manner, except that a dressing, like chicken dressing, is made for them. For one and a half pounds of veal take three crackers, half a ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 168. | |
| The Creole Cookery Book (1885) | Veal Olives |
Slice pieces of the fillet of veal 4 an inch thick and 8 or 10 inches wide and long; put them in a dish; sprinkle over them on 1 side, a little pepper, salt and mace, ... From The Creole Cookery Book, 1885, page 84. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Veal Olives |
i^ pounds of veal cutlet, cut very thin i tablespoonful of melted butter i pint of stock or boiling water i cup of stale bread crumbs i tablespoonful of sweet marjoram ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 139. | |
| The White House Cook Book (1887) | Veal Olives |
CUT up a slice of a fillet of veal, about half an inch thick, into squares of three inches. Mix up a little salt pork, chopped with bread crumbs, one onion, a little ... From The White House Cook Book, 1887, page 149. | |
| The Southern Cookbook (1912) | Veal Olives |
Cut long thin collops: beat them, and lay on them slices of fat bacon, and cover a layer of force. neat sea ned high, with the addition of shred shallot, and cayenne. ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 157. | |
| Common Sense in the Household (1871) | Veal Olives with Oysteks |
Cut large, smooth slices from a fillet of veal, or vea* chops will do qviite as Avell. Trim them into a uniform shape and size, and spread each neatly with force-meat ... From Common Sense in the Household, 1871, page 122. | |
| Gulf City Cook Book (1878) | Veal Omelet |
Three pounds of raw veal; four slices of salt pork chopped fine; three eggs; two table-spoonfuls of cream or milk; powdered crackers. Season with thyme, one tea-spoonful ... From Gulf City Cook Book, 1878, page 51. | |
| What Mrs. Fisher Knows About Old Southern Cooking (1881) | Veal or Lamb Vigareets |
To be made the same way, to-wit: Boil meat rare done, pick all gristle out, grate as much onion in the chopped meat as you like. Take half the quantity of brains that ... From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 24. | |
| The National Cookery Book (1876) | VEAL Parry |
Three pounds of veal, one pound of fresh pork, two crackers, pounded fine, two eggs, one and a-half nutmegs, teaspoonful of black pepper, half a spoonful of cayenne, ty ... From The National Cookery Book, 1876, page 120. | |
| The Creole Cookery Book (1885) | Veal Pate, to Serve Cold |
8 pounds of veal cutlets, chopped fine, with a ‘good alice of salt pork, 2 eggs, broken in, after meat is well mixed, 6 crackers, (powdered fine), butter to size of a ... From The Creole Cookery Book, 1885, page 81. | |
| Directions for Cookery, in Its Various Branches (1837) | Veal Patties |
Mince very fine a pound of the lean of cold roast veal, and half a pound of cold boiled ham, (fat and lean equally mixed.) Put it into a stew-pan with three ounces of ... From Directions for Cookery, in Its Various Branches, 1837, page 101. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Veal Patties |
Put in a stew-pan a generous half pint of white sauce with lemon juice. Stir until very hot. Fill the shells, and From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 205. | |
| The White House Cook Book (1887) | Veal Patties |
CUT portions of the neck or breast of veal into small pieces, and, with a little salt pork cut fine, stew gently for ten or fifteen minutes; season with pepper and salt, ... From The White House Cook Book, 1887, page 152. | |
| The Cook's Own Book (1832) | Veal Pie |
(3) but not small, the meat of a cold loin of veal, season it with minced parsley, pepper, salt, grated lemon-|>ecl, and nutmeg; add pint of stock made with the bones, ... From The Cook's Own Book, 1832, page 281. | |
| The New England Economical Housekeeper and Family Receipt Book (1845) | Veal Pie |
* Cut your veal up in small pieces, boil it an hour, season it with salt, and pepper, and a small piece of butter; mix your flour with sour milk, saleratus, and a small ... From The New England Economical Housekeeper and Family Receipt Book, 1845, page 43. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Veal Pie |
i knuckle of veal ^ pound of ham 4 potatoes, medium size i large the knuckle, put it in a kettle, partly cover water, add one onion, and simmer gently one hour. the ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 141. | |
| The White House Cook Book (1887) | Veal Pie |
CUT the veal into rather small pieces or slices, put it in a stewpan with hot water to cover it; add to it a tablespoonful of salt and set it over the fire; take off the ... From The White House Cook Book, 1887, page 150. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Veal Pie |
Stew knuckle of veal an hour and a half; pick off the meat. Make sauce of equal quantities of butter and flour, stir into the boiling veal stock and season with pepper ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 226. | |
| Aunt Sammy's Radio Recipes (1927) | Veal Pie |
2 pounds veal. 1 onion, sliced. 4 stalks celery, chopped fine. 2 potatoes, diced. 3 carrots, diced. 1 ciuart water. Cut the meat into small pieces and sear in the fat in ... From Aunt Sammy's Radio Recipes, 1927, page 37. | |
| Common Sense in the Household (1871) | Veal Pies |
Let your veal be juicy and not too fat. Take out all the bone, and p\it with the fat and refuse bits, such as skin or gi-istle, in a saucepan, with a large teacupful of ... From Common Sense in the Household, 1871, page 115. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Veal Pot Pie |
i knuckle of veal i large spoonful of lard yz pint of milk 3 pints of water Put the water in a stewpan, add the knuckle, onion and salt, and let all simmer until is ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 141. | |
| Fifty-Two Sunday Dinners (1913) | Veal Pot Pie with Baked Dumplings |
Cut two pounds of veal from the leg in one-inch cubes. Adda fourth-inch thick slice of salt pork, cut in very small cubes. Cover with boiling water. Add one small carrot ... From Fifty-Two Sunday Dinners, 1913, page 147. | |
| The White House Cook Book (1887) | Veal Pot-pie |
PKOCURE a nice breast or brisket of veal, well jointed, put the pieces into the pot with one quart of water to every five pounds of meat; put the pot over a slow fire; ... From The White House Cook Book, 1887, page 150. | |
| Manual for Army Cooks (1896) | Veal Pot-pie |
Take two pounds veal (rib piece is good), cut in small pieces, and place in pot (having placed small plate in bottom to prevent meat from burning). Put in two quarts ... From Manual for Army Cooks, 1896, page 112. | |
| The White House Cook Book (1887) | Veal Pudding |
CUT about two pounds of lean veal into small collops a quarter of an inch in thickness; put a piece of butter the size of an egg into a very clean frying pan to melt; ... From The White House Cook Book, 1887, page 147. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Veal Quenelles |
One pound of clear veal, one of white six table-spoonfuls of butter, one cupful of bread crumbs, one ot milk, four eggs, salt, pepper, a slight grating of nutmeg and the ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 188. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Veal Ragout |
Take a breast of veal. Lay it in a baking kettle and cover with water. Slice one onion, a little powdered sweet marjoram, salt and pepper, also a little clove. Let this ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 228. | |
| The Cook's Own Book (1832) | Veal Roll |
Bone a small breast of veal, and spread over it a rich and highlyCut eggs the long way lay them in rows, pickles between row. up the tightly, and sew it; then put it ... From The Cook's Own Book, 1832, page 282. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Veal Roll |
Remove the bone f.-'om a shoulder of veal, brush with and or sweetbreads. bone broken in pieces with add one fourth cup each of carrot and onion, a bit of bay leaf, ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 166. | |
| The Cook's Own Book (1832) | Veal Semelles |
Cut of a fillet of veal into slices an inch thick, season them with salt and pepper, and give them a few turns in a little butter, with a bay Lay at the bottom of a deep ... From The Cook's Own Book, 1832, page 282. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Veal Souffle |
Make a sauce of one tablespooit of butter, one tablespoon of flour, one cup of hot milk or stock, half a teaspoon of salt and a few grains of pepper. Add one cup of ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 200. | |
| Directions for Cookery, in Its Various Branches (1837) | Veal Steaks |
Cut a neck of veal into thin steaks, and beat them to make For seasoning, mix together some finely chopped onion sprinkled with pepper and salt, and a chopped parsley. ... From Directions for Cookery, in Its Various Branches, 1837, page 100. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Veal Stew |
Cut four pounds of veal into strips three inches long and one peel twelve and cut them into slices one inch thick; spread a of sliced salt pork with pepper, sage and ... From Mrs. Porter's New Southern Cookery Book, 1871, page 101. | |
| The White House Cook Book (1887) | Veal Stew |
CUT up two or three pounds of veal into pieces three inches long and one thick. Wash it, put it into your stewpan with two quarts of water, let it boil, skim it well, ... From The White House Cook Book, 1887, page 151. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Veal Stew or Fricassee |
The ends of the ribs, the neck, and the knuckle may be utilized in a stew. Cut the meat — two pounds —in small pieces, and remove all the fine bones. Cover the meat with ... From Mrs. Lincoln's Boston Cook Book, 1884, page 266. | |
| The Cook's Own Book (1832) | Veal Stock |
Cut a leg of veal and some lean ham put a saucepan, with a quart of turnips, onions, Iccks, and celery; stew them down till nearly done, but do not let it color; then ... From The Cook's Own Book, 1832, page 282. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Veal Stock |
2 knuckles of veal i carrpt Wipe the knuckles with a damp towel and have the bones cracked. Put them into a soup kettle with cold water and Place on a moderate fire and ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 37. | |
| Mrs. Owen's Illinois Cook Book (1871) | Veal Stuffing |
half a pound of suet, put it in a basin with three-quarters of a pound of bread crumbs, a teaspoonful of salt, a quarter of a little thyme, three whole eggs, mix well. A ... From Mrs. Owen's Illinois Cook Book, 1871, page 83. | |
| Mrs. Owen's Illinois Cook Book (1871) | Veal Sweatbread |
Trim a fine sweetbread (it cannot be too fresh); parit for five minutes, and throw it into a basin of cold water. Roast it plain, or beat up the yolk of an egg, and ... From Mrs. Owen's Illinois Cook Book, 1871, page 82. | |
| Gulf City Cook Book (1878) | Veal Sweet-bread |
Take two sweet-breads; parboil them a few minutes; then lay them in cold water. Beat the yelks grate some cracker crumbs. When the sweet-breads are cold, wipe them dry; ... From Gulf City Cook Book, 1878, page 52. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Veal Sweetbread |
Sweetbreads should be soaked in cold water for an hour as soon as they come from market, as they do not keep well; cut through each, draw'a piece of salt pork through ... From Buckeye Cookery and Practical Housekeeping, 1877, page 184. | |
| Aunt Babette's Cook Book (1889) | Veal Sweetbreads |
Wash and lay your sweetbreads in slightly salted cold water for an hour. Pull off carefully all the outer skin, wipe dry and sprinkle with salt and pepper. Heat soms ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 101. | |
| The Italian Cook Book (1919) | Veal Sweetbreads |
(Animelle di vitello) Keep in fresh water for an hour. Then place them in a skimmer (ladle with holes) and dip in boiling water or broth. After a brief boiling remove ... From The Italian Cook Book: The Art of Eating Well, 1919, page 114. | |
| The Cook's Own Book (1832) | Veal Sweetbreads Roasted |
Trim off the tough part, and blanch for three minules in a stevvpan of water, with a little salt, three Iwart sweetbreads, then tiikethem out, and put them into a basin ... From The Cook's Own Book, 1832, page 282. | |
| La Cuisine Creole (1885) | Veal Sweetbreads, with Tomatoes |
Set over the fire two quarts of ripe tomatoes; stew slowly, and strain through a coarse sieve. Add to them four or five sweetbreads, well trimmed and soaked in warm ... From La Cuisine Creole, 1885, page 63. | |
| Aunt Sammy's Radio Recipes (1927) | Veal Timbales |
1 pound veal. 1 teaspoon finely chopped parsley. Onion juice. Lemon juice to taste. 1 cup milk or meat broth. Simmer the veal in a small quantity of water until tender, ... From Aunt Sammy's Radio Recipes, 1927, page 35. | |
| The Dixie Cook-Book (1883) | Veal with Oysrers |
Fry two pounds tender veal cut in thin bits, and dredged with flour, in sufficient hot lard to prevent sticking; when nearly done add one and a half pints of fine ... From The Dixie Cook-Book, 1883, page 213. | |
| The Italian Cook Book (1919) | Veal with Tunny |
(Vitello tonnato) Take two pounds of meat without bones, remove the fat and tendons, then lard it with two anchovies. These must be washed and boned and cut lengthwise, ... From The Italian Cook Book: The Art of Eating Well, 1919, page 72. | |
| The Cook's Own Book (1832) | Veal, Brown Rollklops |
Cut off some thin slices from a fillet of veal, and part of the fat from the and kidney: it a email bit of veal, and six anchovies; with salt, ginger, and marc; put tlie ... From The Cook's Own Book, 1832, page 277. | |
| The Cook's Own Book (1832) | Veal, Cold Dressed |
the it with grated it a rich white stock, and a Ijeaten egg; a pudding, put in the mince, and it firmly, cover it set it into a pan of boiling water; let it boil an hour ... From The Cook's Own Book, 1832, page 278. | |
| The Cook's Own Book (1832) | Veal, Fillet, Stewed |
lard, mid stuff a fillet of veal; hull" roast, and then stew it with two quarts of white stork, a te:i-s|XHinful of lemon pickle and one of serving, strain the gravy, it From The Cook's Own Book, 1832, page 279. | |
| The Cook's Own Book (1832) | Veal, Florentine |
two kidneys, and mince them fat, very small, and mix it with a few currants, i ho yolks of or five eggs, boiled hard, and chopped small, a pippin cut some luead crumb.-, ... From The Cook's Own Book, 1832, page 279. | |
| The Cook's Own Book (1832) | Veal, Fricandeau |
slices of veal, lard them all through, and put them into a saucepan with some wh bit of ham, one onion, a little mace and pep|XT. {Stew them gently an hour and take ... From The Cook's Own Book, 1832, page 279. | |
| The Cook's Own Book (1832) | Veal, Fricandeau |
round or part of tlie round of a fillet^ fry it in butter, of a nice brown, with onions cut in dices, and a set il to stew in some very rich gravy or cullis: when ... From The Cook's Own Book, 1832, page 279. | |
| The Cook's Own Book (1832) | Veal, Knuckle, Ragout |
Cut a knuckle of veal into slices about pep|>er, fry them a light brown; put the trimmings into a stewpan, with the done broke in several places; an onion sliced, a head ... From The Cook's Own Book, 1832, page 280. | |
| The Cook's Own Book (1832) | Veal, Minced |
Cut thin of cold veal; mince them verv finely with a knife, and season with pepper, salt, grated lemon-peel and nutmeg; put it into a saucepan, with a or water, a ... From The Cook's Own Book, 1832, page 280. | |
| La Cuisine Creole (1885) | Veal, Salad for Lunch |
To a pint of minced veal add three heads of celery. Pour over this a dressing made of the yolks of four hard-boiled eggs, a tablespoonful of dry mustard, and a large ... From La Cuisine Creole, 1885, page 63. | |
| Fifty-Two Sunday Dinners (1913) | Veal, Spanish Style, |
@ pounds veal, cut from leg. 2cups cooked and _ strained Y cup fat salt pork or bacon. tomato pulp. 34 cup fine, soft bread crumbs. 4 green pepper finely chopped 1 ... From Fifty-Two Sunday Dinners, 1913, page 132. | |
| The Cook's Own Book (1832) | Veal, to Collar |
a of veal, and beat it the nire stuffing moistened it very tightly, bind it, and bake it in an some weak in rich gravy; strain and thicken it, it the or balls, and cut ... From The Cook's Own Book, 1832, page 277. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Veat Cutlets |
Have the cutlets as thin as possible. Dust with salt, pepper, and flour. Put a tablespoonful of dripping in a frying-pan, and, when very hot, put in the cutlets; when ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 137. | |
| The White House Cook Book (1887) | Vegetable Hash |
CHOP rather coarsely the remains of vegetables left from a boiled dinner, such as cabbage, parsnips, potatoes, etc.; sprinkle over them a little pepper, place in a ... From The White House Cook Book, 1887, page 236. | |
| The National Cookery Book (1876) | Virginia Sausage Meat |
sausage meat to get out all tl vieces of bone and sh it in luke-warm water and lay it on a table to nd all night Take off some of the fat from to mix with the lean. [I 1 ... From The National Cookery Book, 1876, page 89. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Vol-au-Vent of Sweetbreads |
Clean and wash two sweetbreads, and boil twenty minutes in water to cover. Drain and cool them, and cut into dice. Heat in cream sauce, and fill the vol-au-veni. Serve hot. From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 204. | |
| Recipes for Sea Food (c. 1910s) | Waldorf Astoria). — Chop |
up two ounces of onions, and two fry them in oil without letting them attain a color, and add to them two live tails cut in pieces across three-eighths of an inch thick ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 153. | |
| The Picayune Creole Cook Book (1901) | Wash and parboil the Sweetbreads |
and then trim off all tendons and nerves. Cut into pieces of about twu inches long and roll first in a wellbeaten egg and then in bread crumbs. Drop into boiling fat and ... From The Picayune Creole Cook Book, 1901, page 106. | |
| The Boston Cooking-School Cook Book (1896) | Ways of Warming Over Mutton and Lamb |
Minced Lamb on Toast Remove dry pieces of skin and gristle from remnants of cold roast lamb, then chop meat. Heat in well-buttered frying-pan, season with salt, pepper, ... From The Boston Cooking-School Cook Book, 1896, page 277. | |
| Gulf City Cook Book (1878) | Welton Veal |
Boil four eggs hard; slice them, and line a place a layer of raw veal cut thin. Mix chopped ham with one egg and sage for the next layer; then another of sliced veal, ... From Gulf City Cook Book, 1878, page 51. | |
| Manual for Army Cooks (1896) | Wet Hash |
From cold cooked fresh beef, veal, or mutton. These meats may be used singly or together. Four pounds of meat, free from bone; one large onion; two pounds of boiled ... From Manual for Army Cooks, 1896, page 102. | |
| Mrs. Lincoln's Boston Cook Book (1884) | What to do with a Fore Quarter of Mutton |
Mutton Duck. —Select a fore quarter of mutton with the whole length of the leg bone left on. Ask the butcher to cut off what is called a raised shoulder, that is, raised ... From Mrs. Lincoln's Boston Cook Book, 1884, page 260. | |
| Larkin Housewives' Cook Book (1915) | When Frying Ham |
Slice and fry in usual way. Then over fried meat pour hot water and immediately pour off again. This freshens the ham and leaves it tender and Use the water, which is ... From Larkin Housewives' Cook Book, 1915, page 24. | |
| Mrs. Hale's New Cook Book (1857) | White Fricassee of Lamb.—Cut tlio |
best part of the breast of small lamb into square pieces of 2 inches each: wash, dry, and flour them. Having boiled 4 oz. 1 of fat and some parsley, 10 minutes, put the ... From Mrs. Hale's New Cook Book, 1857, page 167. | |
| The Creole Cookery Book (1885) | White Sauce for Veal or Lamb |
Take } apint of milk, thicken it with flour, a small piece of butter, a blade of mace, and grated nutmeg.; From The Creole Cookery Book, 1885, page 58. | |
| The International Cook Book (1906) | Whitebait with Bacon, Farm Style |
Broiled Pigs' Feet on Toast (434) Hashed Potato Saut<§es (50) 1371, GRAPE-NUTS Place four heaping teaspoons Grape-Nuts on six saucers, pour a little thick milk or cream ... From The International Cook Book, 1906, page 420. | |
| La Cuisine Creole (1885) | Winter Dish of Baked Beans and Pork |
This is a very heavy dish, but nourishing, and it is well to know how to cook it, as it is economical. Pick the beans, wash them, and put them to soak over night in ... From La Cuisine Creole, 1885, page 66. | |
| The Cook's Own Book (1832) | With Hot or Cold Meat |
Mix a teaepoonful of mustard, a table-spoonful of vinegar, and three of cream; add a little salt, and finely-grated as the the of onion sauce. From The Cook's Own Book, 1832, page 233. | |
| The Dixie Cook-Book (1883) | Yankee Pork and Beans |
Pick over carefully a quart of beans and let them soak over night; in the morning wash and drain in another water, put on to boil in cold water with half a teaspoon of ... From The Dixie Cook-Book, 1883, page 209. | |
| Housekeeping in Old Virginia (1879) | Yeal Chops |
First beat until tender, then lay the chops in a pan, pour in just enough boiling water to barely cover them. Cover closely and simmer till tender, sprinkling over after ... From Housekeeping in Old Virginia, 1879, page 169. | |
| Housekeeping in Old Virginia (1879) | Yeal Steak |
First beat until it is tender, then without washing lay on a gridiron over coals; turn over it a tin plate to prevent hardness and dr3rness. Turn the steak, and when ... From Housekeeping in Old Virginia, 1879, page 169. | |