Old-time recipes
Poultry and game
1351 recipes from 62 old cookbooks, A to Z. Pick a book to see only its recipes, or search.
Poultry and game1351
| Cookbook | Click a line to open it |
|---|---|
| Mrs. Rorer's Philadelphia Cook Book (1886) | A Brown Fricassee of Chicken |
Draw and singe the chicken as directed. Cut it into eleven off the legs with second joints, separate the second joints from the leg, making four pieces; off the wings. ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 185. | |
| Directions for Cookery, in Its Various Branches (1837) | A Christmas Goose Pie |
These pies are always made with a standing Put into a sauce-pan one pound of butter cut up, and a pint and a half of water; stir it while it is melting-, and let it come ... From Directions for Cookery, in Its Various Branches, 1837, page 155. | |
| The Picayune Creole Cook Book (1901) | A Dash of Curry Powder |
2 Tablespoonfuls of Thick Veloutée 2 Tablespoonfulg of Grated Parmesan Mince very fine the cooked breasts of the chicken, and cut the ham and longue into small dice ... From The Picayune Creole Cook Book, 1901, page 204. | |
| The National Cookery Book (1876) | A Frorrima PILav |
Take a fat chicken. Cut it up in small pieces. Then fry one onion, one clove of garlic, five tomatoes and a pic ce of pork altogether until brown. Then add a pint of ... From The National Cookery Book, 1876, page 99. | |
| The Picayune Creole Cook Book (1901) | A Good Dash of Cayenne |
Boil a young chicken until the meat can be picked off the bones. Then chop up very fine. Mince the onion, clove of garlic, thyme, bay leaf, and parsley, very fine. Put ... From The Picayune Creole Cook Book, 1901, page 249. | |
| Manual for Army Cooks (1896) | A Good Stew |
Use meats, game especially, of any or various kinds-prairie chicken, quail, duck, rabbit, turkey -or if you have no fresh meats or game, use fried bacon or pork. Into a ... From Manual for Army Cooks, 1896, page 264. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | A Mountain Goose |
Cleanse it the same as the turkey. Make a dressing of bread crumbs, one onion chopped very fine, two spoonsful of sage, pepper, salt, and a little pork chopped fine, and ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 73. | |
| La Cuisine Creole (1885) | A Nice Chicken Salad |
Cut up the white parts of four or five heads of celery, reserving the green leaves. Pick all the meat from a fine baked chicken, chop this up, and mix it with the cut-up ... From La Cuisine Creole, 1885, page 113. | |
| Housekeeping in Old Virginia (1879) | A NICE Side-dish |
Make a mince meac of turkey; after it is stewed put boiled MEAT CROQUETTES — CHICKEN CROQUETTES. 217 rice around the dish and set it in an oven to brown. Then garnish ... From Housekeeping in Old Virginia, 1879, page 224. | |
| The Picayune Creole Cook Book (1901) | A Pair of Rabbits |
2 Onions. 1 Square Inch of Ham. 1 Clove of Garlic, Chopped Very Fine. 1 Herb Bouquet, Chopped Fine. 2 Cups of Water.. Stewed rabbit is a great dish among the Creoles, ... From The Picayune Creole Cook Book, 1901, page 144. | |
| The Picayune Creole Cook Book (1901) | A Pair of Rabbits |
2 Tablespoonfuls of Lard or Butter. 6 Fresh, Large Tomatoes, or a Half Can. 1 Large Onion, Chopped Fine. 3 Sprigs Each of Thyme, Sweet MarjJoram, Parsley and Bay Leaf, 1 ... From The Picayune Creole Cook Book, 1901, page 144. | |
| Directions for Cookery, in Its Various Branches (1837) | A Pilau |
Take a large fine fowl, and cover the breast with slices of fat bacon or ham, secured by skewers. Put it into a stewpan with two sliced onions. it to taste with white ... From Directions for Cookery, in Its Various Branches, 1837, page 149. | |
| The Picayune Creole Cook Book (1901) | A Pinch of Grated Nutmeg |
Cut up the chicken and pound in a mortar; add an equal quantity of bread soaked in milk or water and well squeezed; add the butter and the yolks of the eggs; blend well ... From The Picayune Creole Cook Book, 1901, page 160. | |
| La Cuisine Creole (1885) | A Plain Way to Cook a Turkey by Roasting |
Make a dressing to suit you; there are several to choose from in this hook, made from bread, or force¬ meat. Stuff the turkey, season it with salt, pepper, and a little ... From La Cuisine Creole, 1885, page 80. | |
| Directions for Cookery, in Its Various Branches (1837) | A SALMAGUNDI.—Mince separately the |
following ingredients:—The white meat of cold chicken or veal; yolks of eggs boiled hard; whites of eggs;; celery beet-root; pickled cucumbers or capers; anchovies, ... From Directions for Cookery, in Its Various Branches, 1837, page 428. | |
| Mrs. Porter's New Southern Cookery Book (1871) | A Salmi of Pheasants or Partridges |
This is a nice mode of serving the remains of roasted game, but when a superlative salmi is desired, the birds must be scarcely more than half for it. In either case, ... From Mrs. Porter's New Southern Cookery Book, 1871, page 138. | |
| The Jewish Manual (1846) | A Savoury Way of Roasting a Fowl |
Fill it with a fine seasoning, and just before it is ready for serving, baste it well with clarified veal suet, and sprinkle it thickly with very dry crumbs of bread, ... From The Jewish Manual, 1846, page 111. | |
| The Creole Cookery Book (1885) | A Spanish Creole Dish |
Wash 1 Ib. of rice, and soak it an hour; cut up a cold roast chicken or the remnants of a turkey and a slice of - ham, which fry in a tablespoonful of lard; stir in the ... From The Creole Cookery Book, 1885, page 97. | |
| Mrs. Hale's New Cook Book (1857) | A Spanish Pish.—Peel the |
skins from ripe tomatoes; put in a pan with a of melted butter, some p 'pper, salt, and an onion chopped Shred cold meat or fowl; add it to the tomatoes, and fry it ... From Mrs. Hale's New Cook Book, 1857, page 278. | |
| The Picayune Creole Cook Book (1901) | A Spring Chicken. Melted Butter |
Select spring chickens for broiling. Clean the chickens nicely, singe, and then split them down the middle of the back, laying the chickens open. Break the breastbone ... From The Picayune Creole Cook Book, 1901, page 125. | |
| Mrs. Owen's Illinois Cook Book (1871) | A Suppek Dish |
Six hard boiled eggs, (yolks only,) Four tablespoonsful mixed mustard, One teaspoonful sugar, Ten tablespoonsful of vinegar, Ten tablespoonsful of rich cream, One ... From Mrs. Owen's Illinois Cook Book, 1871, page 95. | |
| The Jewish Manual (1846) | A Venison Pasty |
Having baked or boiled two hours in broth, with alittle seasoning, any part selected, cut the meat in pieces, season with cayenne pepper, salt, pounded mace, and a ... From The Jewish Manual, 1846, page 215. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | A Venison Steak |
Cut steaks from the leg half an inch thick, broil them about five minutes; season with pepper, salt, and butter. If you have it, a cup of the roast venison gravy very ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 64. | |
| Mrs. Porter's New Southern Cookery Book (1871) | A Very |
close relationship exists between the hare and the rabbit, the chief difiPerence being in the smaller size and shorter legs and ears of the latter. The manner of ... From Mrs. Porter's New Southern Cookery Book, 1871, page 131. | |
| The Picayune Creole Cook Book (1901) | A White Fricassée of Chicken |
Make a Fricassée of Chicken, White Gravy. Boil the rice according to recipe (see Boiled Rice) and then mash the rice thoroughly and add the butter und season with salt ... From The Picayune Creole Cook Book, 1901, page 130. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Aberdeen Sandwiches |
Heat one-fourth a cup of chopped cold tongue or ham, and half a cup of chopped veal or chicken, of good sauce and two spoonfuls of curry paste (curry powder mixed with ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 283. | |
| Chinese-Japanese Cook Book (1914) | Add the |
venison meat, and fry well on both sides until brown, taking care not to burn it. Add the syou sauce, cover tight, and let simmer for one hour, or two, if necessary. Mix ... From Chinese-Japanese Cook Book, 1914, page 90. | |
| Directions for Cookery, in Its Various Branches (1837) | Add to |
it half a pint of currant jelly, half a pint of claret, and near a quarter of a pound of butter divided into bits and rolled in flour. Send it to table in two small ... From Directions for Cookery, in Its Various Branches, 1837, page 136. | |
| The Italian Cook Book (1919) | African Hen |
(Gallina di Faraone) This fowl, that resembles the partridge, should not be too fresh, like all game. The best way to cook the African hen is roasted at the spit. Put in ... From The Italian Cook Book: The Art of Eating Well, 1919, page 107. | |
| Buckeye Cookery and Practical Housekeeping (1877) | After Thanksgiving Dinner |
a most excellent hash may be made thus: Pick meat off turkey bones, shred it in small bits, add dressing and pieces of light biscuit cut up fine, mix together and put ... From Buckeye Cookery and Practical Housekeeping, 1877, page 327. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Ainu Game |
xXfb neck and chop up the heart, liver and gizzard and serve in the gravy, after it is well skimmed. Unite the two gravies and serve them up in a gravy-tureen. Apple ... From Mrs. Porter's New Southern Cookery Book, 1871, page 119. | |
| Mrs. Beeton's Book of Household Management (1861) | American Cook |
1148.— CAPONS AND POULARDES, TO DRESS. The mal.- fowl, the capOQ, and the female bird, the pnu! both, by treatment while young, made iivapablc of g, with that their size ... From Mrs. Beeton's Book of Household Management, 1861, page 753. | |
| The Jewish Manual (1846) | an English Receipt |
Mix half a pound of mutton or goose fat well boiled down and beaten up well with two eggs, previously whisked with a glass of rose-water; add a table-spoonful of honey, ... From The Jewish Manual, 1846, page 229. | |
| The Southern Cookbook (1912) | An Excellent Imitation of Sturgeon |
Take a fine large, but not an old turkey; pick it most nicely; singe it, and make it very clean; bone, wash, and dry it; tie it across and across, with a bit of mastring ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 25. | |
| The National Cookery Book (1876) | Another Chicken Salad |
Boil the chickens till perfectly well done In great number for a large entertainment, a few ar roasted. If turkey is used to mix he chicken iys roasted. All the veins, ... From The National Cookery Book, 1876, page 96. | |
| The Southern Cookbook (1912) | Another Curry More Quickly Made |
Cut up a chicken or a young rabbit; if the former take off the skin, and rub each piece in a of mixed with half an ounce of curry powder: slice two or three onions, and ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 17. | |
| The Jewish Manual (1846) | Another Excellent Receipt |
Chop some mushrooms, young and fresh, salt them, and put them into a saucepan with a little gravy, made of the trimmings of the fowl, or of veal, a blade of mace, ... From The Jewish Manual, 1846, page 47. | |
| The Southern Cookbook (1912) | Another for the Same, or Ducks |
Serve a rich gravy in the dish: cut the breast in slices, but do not take them off: cut a lemon, and put pepper and salt on it; then squeeze it on the breast, and pour a ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 126. | |
| Gulf City Cook Book (1878) | Another Way to Cook Venison Steaks |
Put it in a well-covered pun, and heat it thoroughly without water. it out, and when cool enough to handle press it, so as to extract all the juice. Mix with the juice a ... From Gulf City Cook Book, 1878, page 64. | |
| The Picayune Creole Cook Book (1901) | Any Game |
1 Ounce of Lean Ham. 1 Gill of Espagnole Sauce. 1 Gill of Tomato Sauce. 6 Mushrooms. 1 Truffle. Mince the breasts of the chicken or game very fine, mince the ham ... From The Picayune Creole Cook Book, 1901, page 248. | |
| The Creole Cookery Book (1885) | Apple Sauce for Roasted Goose |
Pare, core, and slice some fine apples; put them intoa saucepan, with enough water to keep them from. burning; stew them till quite soft and tender; mash them to a ... From The Creole Cookery Book, 1885, page 63. | |
| The International Cook Book (1906) | Apricots au Curacao |
1499. CHICKEN FRICASSEE, HOLLANDAISE Cut off the head and feet from a tender three-pound chicken; singe, draw and cut into twelve even pieces; place in a saucepan with a ... From The International Cook Book, 1906, page 459. | |
| The Cook's Own Book (1832) | As Venison |
Take a fat loin of mutton, it hang for several days, then bone it. it well with a rub ten pounds ofmeat with a quarter of a pound of sugar, and pour over it one glass of ... From The Cook's Own Book, 1832, page 168. | |
| The Picayune Creole Cook Book (1901) | ASpring Chicken. Drawn Butter Sauce |
Select a nice spring chicken, clean and singe and split down the middle of the back. Season with salt and pepper, rubbing well on the inside of the chicken. Place in a ... From The Picayune Creole Cook Book, 1901, page 126. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | At the |
end of this time take out the goose, place it in a bakingpan, baste it with melted butter, dredge the breast.thickly with flour, put it in a quick oven until a nice ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 213. | |
| The International Cook Book (1906) | Augusta Cakes |
2286. MULLIGATAWNEY, MAH HLA BYAW (of Burmah) Cut in small square pieces one carrot, one green pepper, one onion, one branch celery, one ounce lean raw ham and half a ... From The International Cook Book, 1906, page 703. | |
| The Kansas Home Cook-Book (1874) | B. Wheat |
The white meat of boiled or roasted chicken, three-fourths bulk of chopped or white cabbage, two hard boiled eggs, one raw egg well beaten, two teaspoons white salad oil ... From The Kansas Home Cook-Book, 1874, page 83. | |
| The International Cook Book (1906) | Babas au Maraschino |
1416. CHICKEN OKRA, COCOANUT Half a boned fowl, one each small carrot, white turnip and onion, half a green pepper, two leeks, two tablespoons raw rice, three quarts hot ... From The International Cook Book, 1906, page 434. | |
| Common Sense in the Household (1871) | Babbits Oe Hares |
hare in order upon a hot dish and cover to keep warm. the to the browned flour, put in a tablespoonful of butter, squeeze in of a lemon, pour over the rabbits, and send to From Common Sense in the Household, 1871, page 171. | |
| The Boston Cooking-School Cook Book (1896) | Baked Chestnuts |
Remove shells from one pint chestnuts, put in a bakingdish, cover with Chicken Stock highly seasoned with salt and cayenne, and bake until soft, keeping covered until ... From The Boston Cooking-School Cook Book, 1896, page 350. | |
| The Boston Cooking-School Cook Book (1896) | Baked Chicken |
Dress, clean, and cut up two chickens. Place in a dripping-pan, sprinkle with salt and pepper, dredge with fiour, and dot over with one-fourth cup butter. Bake thirty ... From The Boston Cooking-School Cook Book, 1896, page 306. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Baked Chicken |
6 chicken legs J cup forcemeat 1 pint stock J tablespoon salt 1 tablespoon carrot; add vegetables; Remove vegetables; add forcemeat, cook until stiff; add yolks of eggs ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 174. | |
| Directions for Cookery, in Its Various Branches (1837) | Baked Chicken Pie |
Cover the bottom and sides of a deep dish with a thick Having cut up your chickens, and seasoned them to mace and put in, and lay on the top several pieces of butter ... From Directions for Cookery, in Its Various Branches, 1837, page 146. | |
| Common Sense in the Household (1871) | Baked Chicken Pie |
»{« Is made as above, but baked in a biittered pudding-dish, and, in potatoes, three hard-boiled are chopped up and strewed among the pieces of chicken. If the chickens ... From Common Sense in the Household, 1871, page 92. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Baked Chicken Pie |
i four or five-pound y2 pound of ham Draw, singe, and cut the chicken the same as for a fricassee; put it into a saucepan, cover with boiling water, and simmer for an or ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 198. | |
| Mrs. Owen's Illinois Cook Book (1871) | Baked Chickens |
Your chickens should be large and fat; split them down the back and put them in your dripping pan; pepper, with plenty of butter put over the top; set them in the stove, ... From Mrs. Owen's Illinois Cook Book, 1871, page 95. | |
| Manual for Army Cooks (1896) | Baked Rabbit |
The cleft in the lip of a young and fresh rabbit is narrow, the ears so tender they can be easily torn; claws smooth and sharp. Old rabbits are the reverse of this. ... From Manual for Army Cooks, 1896, page 116. | |
| Aunt Sammy's Radio Recipes (1927) | Baked Rabbit |
One rabbit, 3 cups cream or a thin white sauce, slices bacon, and flour for dredging. Skin, clean, and wash the rabbit. Split it into two pieces, cutting along the backbone. From Aunt Sammy's Radio Recipes, 1927, page 41. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Baked Saddle of Venison |
In ordering the saddle request the butcher to cut the ribs off pretty close, as the only part that is of much account is the tenderloin and thick meat that lies along ... From Mrs. Porter's New Southern Cookery Book, 1871, page 129. | |
| The White House Cook Book (1887) | Baked Saddle of Venison |
WASH the saddle carefully; see that no hairs are left dried on to the outside. Use a saddle of venison of about ten pounds. Cut some salt pork in strips about two inches ... From The White House Cook Book, 1887, page 125. | |
| Manual for Army Cooks (1896) | Baked Tuakey |
Tame and wild turkeys are prepared and cooked alike. The time for cooking is from fifteen to twenty minutes to the pound, but this depends much upon the age of the bird; ... From Manual for Army Cooks, 1896, page 114. | |
| Manual for Army Cooks (1896) | Baked Venison |
Time, fifteen to twenty minutes to the pound. Trim the meat, wash it in tepid water, and wipe it dry. Rub it over with fresh butter, beef dripping, or lard; then cover ... From Manual for Army Cooks, 1896, page 115. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Baltimore Chicken |
Cut chicken in for serving; sprinkle with salt and pepper, dip in egg, and crumbs taken froni the center of the loaf in baking dish, baste with melted butter, and cook ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 119. | |
| Housekeeping in Old Virginia (1879) | Barbecued Rabbit |
Lay the rabbit in salt and water half an hour, scald with boiling water, wipe dry, grease with butter, and sprinkle with pepper and a little salt. Lay it on the ... From Housekeeping in Old Virginia, 1879, page 117. | |
| Common Sense in the Household (1871) | Barbecued Rabbit. »{« |
Clean and wash the rabbit, which must be plump and young, and having opened it all the way on the under-side, lay it flat, with a small plate or saucer to keep it down, ... From Common Sense in the Household, 1871, page 171. | |
| The International Cook Book (1906) | Barquettes, Cardinal |
Broiled Grouse, Orange Sauce (2782) Fried Hominy (235) Coffee Pancakes (1702) 3053. BARQUETTES, CARDINAL Roll out on a lightly floured table a quarter pound pie paste ... From The International Cook Book, 1906, page 900. | |
| Common Sense in the Household (1871) | Baste with |
butter and water for the first hour, then three or four times with the gravy; lastly, five or six times with melted butter. A generous and able housekeeper told me once ... From Common Sense in the Household, 1871, page 180. | |
| The White House Cook Book (1887) | Basting the Turkey |
the tail is narrower, and the two uppermost fins within the tail ar« stiff and hard. Those of the hen lobster are not so, and the tail is broader. Hen lobsters are ... From The White House Cook Book, 1887, page 85. | |
| The Creole Cookery Book (1885) | Battered Chicken |
Make a light batter with 3 eggs, a small tablespoonful of butter, a little wheat flour, and salt to the taste; joint the chicken, and put them into the batter; grease ... From The Creole Cookery Book, 1885, page 68. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Baxep CHICKEN WITH PaRsnIps |
Wash, scrape, and quarter parsnips, and parboil for twenty minutes; prepare a young chicken by splitting open at the back, place in a dripping-pan, skin side up, lay ... From Buckeye Cookery and Practical Housekeeping, 1877, page 244. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Baxep Spring CHICKEN |
Cut each of four chickens into seven or nine pieces, wash thoroughly and quickly, and put in a colander to drain; put a half tablespoon each of lard and butter into a ... From Buckeye Cookery and Practical Housekeeping, 1877, page 244. | |
| The Picayune Creole Cook Book (1901) | Bay Leaf, Minced Very Fine |
Wet some soft bread and squeeze thoroughly till you have one cup, judging the quantity of stuffing always by the size of the fowl to be stuffed, and adding more in ... From The Picayune Creole Cook Book, 1901, page 158. | |
| The Italian Cook Book (1919) | Beat the |
yolk of one egg with the piece of half a lemon and pour it on the sauce of the chicken, allowing it to simmer for some minutes. Then pour on the chicken and serve hot. From The Italian Cook Book: The Art of Eating Well, 1919, page 41. | |
| Gulf City Cook Book (1878) | Beef and Chicken Tea |
Take one pound of lean beef, one half of a hen, boned; pound together in a mortar; add one fourth of an ounce of salt; put in a stew-pan with two and a half pints of ... From Gulf City Cook Book, 1878, page 252. | |
| Fifty-Two Sunday Dinners (1913) | Beer, Veat, Lamp, CHICKEN OR GAME |
4 pounds meat. 2 sprays thyme. 1 pound marrow bone. 2 sprays parsley. 214 quarts cold water. ' Y bay leaf. 4% teaspoon peppercorns. ¥4 cup each diced carrot, onion, 4 ... From Fifty-Two Sunday Dinners, 1913, page 36. | |
| Mrs. Beeton's Book of Household Management (1861) | Beignets d'Oeufs a la Milanaise |
Ingredients. — 4 hard-boiled eggs, \ an oz. of butter, \ an oz. of flour, \ of a pint of milk, yolk of i egg, i oz. of finely chopped ham or tongue, 4 oz. of finely ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| The Boston Cooking-School Cook Book (1896) | Belgian Hare, Sour Cream Sauce |
Clean and split a hare. Lard back and hind legs, and season with salt and pepper. Cook eight slices carrot cut in small pieces and one-half small onion in two ... From The Boston Cooking-School Cook Book, 1896, page 318. | |
| Mrs. Hale's New Cook Book (1857) | Birds—Small Birds—Larks-—Rabbits—Hare |
When game seems to be spoiled, it may ofteii be made fit for eating by nicely cleaning it, and washing with vinegar and If there is danger of birds not keeping, draw, ... From Mrs. Hale's New Cook Book, 1857, page 215. | |
| The Boston Cooking-School Cook Book (1896) | Blanketed Chicken |
Split and clean two broilers. Place in dripping-pan and sprinkle with salt, pepper, two tablespoons green pepper finely chopped, and one tablespoon chives finely cut. ... From The Boston Cooking-School Cook Book, 1896, page 305. | |
| The Jewish Manual (1846) | Blankette of Fowl |
See blankette of veal, TO STEW DUCK WITH GREEN PEAs, Stuff and half roast a duck, then put it into a stew-pan with an onion sliced, a little mint and about one pint of ... From The Jewish Manual, 1846, page 114. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Blanquette of Chicken |
One quart of cooked chicken, cut in delicate pieces; one large cupful of white stock, three table-spoonfuls of butter, a table -spoonful of flour, one juice, one cupful ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 189. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Blanquette of Chicken |
A blanquette may be made from any cold cooked chicken or cut pieces about half an inch square. To every pint of these pieces allow gill of stock or water gill of milk ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 197. | |
| The Boston Cooking-School Cook Book (1896) | Blanquette of Chicken |
2 cups cold cooked chicken, 1 tablespoon finely cut in strips chopped parsley 1 cup White Sauce II Yolks 2 eggs 2 tablespoons milk Add chicken to sauce; when well ... From The Boston Cooking-School Cook Book, 1896, page 320. | |
| The International Cook Book (1906) | Blanquette of Turkey with Mushrooms |
Cucumber, Romaine (1737) 2986. TARTLET OF OYSTERS Prepare six tartlet crusts (No. 161), remove beans and thoroughly wipe. Place thirty-six fairly good-sized, ... From The International Cook Book, 1906, page 900. | |
| Common Sense in the Household (1871) | Boast Goose |
Clean and wash the goose—not forgetting to put a spoonfull of soda in next to the last water, rinse out wipe the inside quite diy. Add to the usual stuffing of ... From Common Sense in the Household, 1871, page 95. | |
| The Southern Cookbook (1912) | Boil Fowl with |
Stew the fowl very slowly, in some clear mutton broth, well skimmed, and seasoned with onion, mace, pepper, and salt. About half an hour before it is put in a quarter of ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 15. | |
| Common Sense in the Household (1871) | Boil the |
celery tender in salted water; drain, and cut into bits half an inch the gravy from the fowl—a teacupfvil—with the flour; add the butter, salt, and nutmeg, then the ... From Common Sense in the Household, 1871, page 188. | |
| The Appledore Cook Book (1872) | Boil the |
chicken tender, then cut it into small pieces. With the water in which it was boiled make a grayy, allowing half a cup of flour and two spoonfuls of butter to every ... From The Appledore Cook Book, 1872, page 138. | |
| The Boston Cooking-School Cook Book (1896) | Boiled Capon with Cauliflower Sauce |
Prepare and cook a capon same as Boiled Fowl, and serve surrounded with Cauliflower Sauce and garnished with Chicken k la Providence Prepare and boil a chicken, ... From The Boston Cooking-School Cook Book, 1896, page 302. | |
| Mary Elizabeth's War Time Recipes (1918) | Boiled Chestnuts |
Use a broiling or young roasting chicken. Cut the chicken into portions, salt and dredge with corn flour. Put into a pan with very little water. Cover tightly and roast ... From Mary Elizabeth's War Time Recipes, 1918, page 71. | |
| Gulf City Cook Book (1878) | Boiled Chicken |
For boiling, choose a fat fowl. Fill the breast with forcemeat or stuffing, and tie carefully round the body, or secure by sewing, which should be removed before sending ... From Gulf City Cook Book, 1878, page 57. | |
| La Cuisine Creole (1885) | Boiled Chicken |
After tlie chickens are cleaned and trussed fold them in a nice white cloth, put them in a large stew-pan and cover them with boiling water; boil them gently, and skim ... From La Cuisine Creole, 1885, page 74. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Boiled Chicken |
For boiling, select a chicken over a year old, middling fat, and with dark yellow skin. Clean, stuff and truss the same as for roasting. it thickly with flour, put it in ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 183. | |
| The White House Cook Book (1887) | Boiled Chicken |
CLEAN, wash and stuff, as for roasting. Baste a floured cloth around each and put into a pot with enough boiling water to cover them well. The hot water cooks the skin ... From The White House Cook Book, 1887, page 105. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Boiled Chickens |
Dressed and boiled the same asa turkey. Some cooks do not stuff boiled chickens or turkeys; but the dressing adds as much to the boiled as to the roast. Pork boiled with ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 68. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Boiled Dressing for Chicken Salad |
}4 a cup of chicken stock, y^ a teaspoonful of paprica. well reduced. yi a cup of vinegar. 3^ a cup of oil. ^ a cup of mixed mustard. >^ a cup of thick, 1 teaspoonful of ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 54. | |
| The Creole Cookery Book (1885) | Boiled Ducks. ’ |
Clean and pluck them, let the skin be preserved from rents; salt them for 30 hours previous to cooking; flour a clean white cloth and boil them in it. A moderate sized ... From The Creole Cookery Book, 1885, page 67. | |
| The Kansas Home Cook-Book (1874) | Boiled Fowl |
a young fowl; the inside oysters or stuffing, place in a jar, and plunge a kettle of boiling water. till tender. There will be gravy in the jar, from the fowl. a sauce, ... From The Kansas Home Cook-Book, 1874, page 78. | |
| The Boston Cooking-School Cook Book (1896) | Boiled Fowl |
Dress, clean, and truss a four-pound fowl, tie in cheesecloth, place on trivet in a kettle, half surround with boiling water, cover, and cook slowly until tender, ... From The Boston Cooking-School Cook Book, 1896, page 301. | |
| The Appledore Cook Book (1872) | Boiled Fowl and Pork |
Singe, draw out the inwards, being careful to take out the lights and crop. Cut open the gizzard and ^lean. Wash the fowls and put them, with the hearts, livers, and ... From The Appledore Cook Book, 1872, page 42. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Boiled Fowl with Macaroni |
sticks of macaroni in two inches long; throw them into one quart of boiling water, add a table-spoonful of salt and half a table-spoonful of pepper. for twelve minutes; ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 148. | |
| The International Cook Book (1906) | Boiled Fowl, Anglaise |
Spinach au Velout6 (1763) Roast Saddle of Venison, Currant Jelly (418) Feuillet^es, Parisienne 2568. VEGETABLE SOUP, HANOVRIENNE Cut in very thin slices of about half an ... From The International Cook Book, 1906, page 802. | |
| The International Cook Book (1906) | Boiled Fowl, Celery Sauce |
Green Corn on Cob (1864) Leg of Lamb, Mint Sauce (392) College Pudding (619) 2311. POTAGE, ARMENONVILLE Boil a pint of split green peas in boiling water five minutes, ... From The International Cook Book, 1906, page 711. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Boiled or Steamed Turkey or Fowl |
Clean; rub well with salt, pepper, and lemon juice, and stuff with oyster or bread stuffing. Itis better without the stuffing, as the oysters are usually over-done, and ... From Mrs. Lincoln's Boston Cook Book, 1884, page 283. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Boiled Partridge |
Clean and wash them well, cut off the heads and truss like boiled fowls; then put them into boiling water; boil them quickly for Make a rich sauce by adding an ounce of ... From Mrs. Porter's New Southern Cookery Book, 1871, page 135. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Boiled Turkey |
Is dressed the same as for roasting, except in the dressing. Put in the pork chopped very fine, instead of butter. In trussing, turn the wings on the back, instead of ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 68. | |
| Mrs. Beeton's Book of Household Management (1861) | Boiled Turkey |
Ingredients. — 18 sauce oysters, £ a pint of breadcrumbs, 2 ozs. of finely-chopped suet, £ a teaspoonful of mixed herbs, a good pinch of nutmeg, salt and pepper, i egg, ... From Mrs. Beeton's Book of Household Management, 1861, page 327. | |
| Common Sense in the Household (1871) | Boiled Turkey |
Chop about two dozen oysters, and mix with them a dressing compounded as for roast turkey, only with moie biitter, and Avet with the oyster-liquor and a like quantity of ... From Common Sense in the Household, 1871, page 85. | |
| Housekeeping in Old Virginia (1879) | Boiled Turkey |
Wash well with cold water, then put on in milk-warm water, either tied in a coarse cloth dredged with flour or with a halfpound of rice in the water. Keep well under ... From Housekeeping in Old Virginia, 1879, page 188. | |
| What Mrs. Fisher Knows About Old Southern Cooking (1881) | Boiled Turkey |
See that the turkey is well cleaned. If you like high seasoning, one of cayenne pepper on the inside and one of salt on the outside. Season with two teaspoonfuls of ... From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 60. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Boiled Turkey |
No. Draw and singe the turkey as directed for chicken. but do not stuff. Put into a kettle, large enough to hold the turkey, one tablespoonful of butter, one chopped ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 206. | |
| The White House Cook Book (1887) | Boiled Turkey |
PREPAKE as you would for baking or roasting; fill with an oyster stuffing, made as the above. Tie the legs and wings close to the body, place in salted boiling water ... From The White House Cook Book, 1887, page 102. | |
| La Cuisine Creole (1885) | Boiled Turkey and Celery Sauce |
Draw a fine, young turkey hen, and remove the angu¬ lar part of the breast bone; take two pounds of fat veal dressing and stuff the turkey with it. Put over the fire to ... From La Cuisine Creole, 1885, page 82. | |
| The International Cook Book (1906) | Boiled Turkey, Demi-Deuil |
Spinach a 1'Anglaise (247) Roast Beef (126) Cherry Pudding (598) 1346. PURE"E or LENTILS Soak a pint of lentils in plenty of cold water during the night. Drain on a ... From The International Cook Book, 1906, page 412. | |
| The International Cook Book (1906) | Bombe Souveraine |
1177. CRESSONIERE, ILLINOISE Remove all the leaves from a bunch of fresh watercress, plunge and keep them in fresh water till required. Heat in a saucepan an ounce ... From The International Cook Book, 1906, page 358. | |
| Mrs. Beeton's Book of Household Management (1861) | Bombes de Volaille a la Gelee |
Ingredients. — \ a Ib. of cooked chicken, 2 tablespoonfuls of white sauce, i tablcspoonful of sherry, £ a gill of thick cream, \ a pint of aspic jelly, 4 sheets of ... From Mrs. Beeton's Book of Household Management, 1861, page 755. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Bomep Duck |
Dress and rub well inside with salt and pepper, truss and tie in shape, drawing the legs in to the body, in which put one or two sage leaves, a little finely-chcpped ... From Buckeye Cookery and Practical Housekeeping, 1877, page 149. | |
| The Dixie Cook-Book (1883) | Bomep Duck |
Dress and rub well inside with salt and pepper, truss and tie in shape, drawing the legs in to the body, in which put one or two sage leaves, a little finely-chopped ... From The Dixie Cook-Book, 1883, page 176. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Bone the |
partridges according to the directions for boning chicken. Then cut them in Cut one dozen mushrooms or truffles into thin slices. Cut one pound of ham into dice. Cut six ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 228. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Boned Chicken |
i pair of year-old chickens i cup of stale bread crumbs y% pound of sausage meat i teaspoonful of onion % teaspoonful of pepper Singe the chickens, cut off the heads and ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 202. | |
| The International Cook Book (1906) | Boned Squabs with Jelly |
Roast Ribs of Beef (126) Chicory Salad (38) Macaroon Ice Cream (920) 2022. MULLIGATAWNY, OSACA Cut in quarter-inch squares one pound lean raw mutton. Cut also into ... From The International Cook Book, 1906, page 620. | |
| Housekeeping in Old Virginia (1879) | Boned Turkey |
The turkey must be full grown, moderately fat, and picked dry. Do not remove the entrails. Cut off the neck about one inch from the body. Take oif the wings above the ... From Housekeeping in Old Virginia, 1879, page 189. | |
| La Cuisine Creole (1885) | Boned Turkey |
Chop up one pound of white veal, with a pound of fat bacon; season high with chopped mushrooms, parsley, pepper, salt, and a bunch of sweet herbs; when chopped fine, ... From La Cuisine Creole, 1885, page 79. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Boned Turkey |
To bone, proceed in exactly the same manner as for Boned When boned, fill with the following: i pair of chickens weighing about eight pounds i cold boiled tongue i pint ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 208. | |
| The White House Cook Book (1887) | Boned Turkey |
CLEAN the fowl as usual. With a sharp and pointed knife, begin at the extremity of the wing, and pass the knife down close to the bone, cutting all the flesh from the ... From The White House Cook Book, 1887, page 103. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Boned Turkey or Chicken |
Bone the turkey as directed on page 27. Stuffing for a Hen Turkey weighing Hight Pounds. —'The meat from a four-pound chicken, one pound of raw, lean veal, one cup of ... From Mrs. Lincoln's Boston Cook Book, 1884, page 291. | |
| The International Cook Book (1906) | Boned Turkey with Jelly |
Rice au lait d'Amande (638) 1927. BONED TURKEY Finely chop two pounds raw lean veal, the same quantity fresh fat pork, place in a mortar and sharply pound. Add two egg ... From The International Cook Book, 1906, page 589. | |
| The New England Cook Book (1905) | Boned Turkey.—Boil a large |
in as little water as possible until the meat falls from the bones; remove all the bones and skin; pick the meat into pieces, and mix dark and light together; season ... From The New England Cook Book, 1905, page 78. | |
| The Dixie Cook-Book (1883) | Bonep TURKEY |
With a sharp knife slit the skin down the back, and raising one side at a time with the fingers, separate the flesh from the bones with knife, until the wings and legs ... From The Dixie Cook-Book, 1883, page 285. | |
| The Dixie Cook-Book (1883) | Bonep TuRKEy |
Bone and stuff as in preceding recipe, roll tight in a strong, clean cloth, tie with tape in center and near the ends, and fasten ends firmly with strong twine, taking ... From The Dixie Cook-Book, 1883, page 286. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Bonep TurRKEY |
Boil a turkey in as little water as possible, until the bones can be easily separated from the meat, remove all the skin and slice, mixing together the light and dark ... From Buckeye Cookery and Practical Housekeeping, 1877, page 251. | |
| The Dixie Cook-Book (1883) | Borep TuRKEY |
Wash the turkey thoroughly and rub salt through it: fill it with a dressing of bread and butter, moistened with milk and seasoned with sage, salt and pepper, and mixed ... From The Dixie Cook-Book, 1883, page 286. | |
| The National Cookery Book (1876) | Boriled Chicken and Macaroni |
Boil the chicken in the ual way. Boil six ounces of macaroni for ten minutes, in half a pint of water, with a tabl spoonful of butter. Strain it and put in two small ... From The National Cookery Book, 1876, page 97. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Bormep Turkey |
Wash the turkey thoroughly and rub salt through it; fill it with a dressing of bread and butter, moistened with milk and seasoned with sage, salt and pepper, and mixed ... From Buckeye Cookery and Practical Housekeeping, 1877, page 251. | |
| The National Cookery Book (1876) | Bortep TuRKeEYy |
Turkey boiled is preferred by many persons: others think that much of the fine flavor it possesses pi the water. In boiling a turkey it must be stuffed with a bread ... From The National Cookery Book, 1876, page 92. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Bouchles a la Macedoine |
Mix one fourth cup cold cooked chicken, one fourth cup mushrooms, and one fourth cup Add one fourth cup White Sauce, season with paprika, and Fill Bouchees and serve garnished with parsley. From Lowney's Cook Book, Illustrated in Colors, 1907, page 174. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Brains a |
la Bechamel Cut two cups cooked brains in small with French two; add peppers, one cup chopped mushrooms, few drops juice, two spoons flour, and one cup chicken Cook five ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 367. | |
| The Boston Cooking-School Cook Book (1896) | Braised Chicken |
Dress, clean, and truss a four-pound fowl. Try out two slices fat salt pork cut one-fourth inch thick; remove scraps, and add to fat five slices carrot cut in small ... From The Boston Cooking-School Cook Book, 1896, page 304. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Braised Chicken |
Braised chicken is generally a fowl. stuff, sew, skewer, and place on rack in kettle with tight-fitting cover. Place six of salt pork on bottom of kettle, add one fourth ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 117. | |
| The White House Cook Book (1887) | Braised Duck |
PREPARE a pair of fine young ducks, the same as for roasting, place them in a stewpan together with two or three slices of bacon, a carrot, an onion stuck with two ... From The White House Cook Book, 1887, page 117. | |
| Rumford Complete Cook Book (1908) | Braised Duck |
1 good-sized duck — an 1 sliced onion. old one will serve. % pound fat salt pork. A little parsley. 1 carrot cut in dice. Salt and cayenne to taste. Cut the pork into ... From Rumford Complete Cook Book, 1908, page 62. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Braised Fowl |
Prepare the same as for roasting; dredge with sat, pepper, and flour, and brown slightly in hot butter or chicken fat in a frying-pan. Put in a deep pan; half cover with ... From Mrs. Lincoln's Boston Cook Book, 1884, page 284. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Bread. Sauce for Game |
Two cupfuls of milk, one of dried bread crumbs, a quarter of an onion, two tablespoonfuls of butter, and salt and pepper. Dry the bread in a warm oven, and coarse ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 235. | |
| The Dixie Cook-Book (1883) | Breaded Chicken |
Cut a tender chicken into seven pieces as if for frying, roll in beaten yolks of two eggs, then in finely grated bread crumbs seasoned with chopped parsley, pepper and ... From The Dixie Cook-Book, 1883, page 280. | |
| The White House Cook Book (1887) | Breaded Chicken |
PREPARE young chickens as for fricassee by cutting them into pieces. Dip each piece in beaten egg, then in grated bread crumbs or rolled cracker; season them with pepper ... From The White House Cook Book, 1887, page 110. | |
| Housekeeping in Old Virginia (1879) | Breakfast Dish |
Take the remnant of any cold meats, either boiled or roasted. * Prepare it, as if for chicken salad, in fine shreds. Mix with potatoes mashed fiine, and add two ... From Housekeeping in Old Virginia, 1879, page 229. | |
| The Dixie Cook-Book (1883) | Breap Savce |
Half pint grated bread crumbs, one pint sweet milk, and one onion; boil until the sauce is smooth, take out onion and stir in two spoons butter with salt and pepper; ... From The Dixie Cook-Book, 1883, page 135. | |
| The Boston Cooking-School Cook Book (1896) | Breast of Quail LucuUus |
Remove breasts with bone from six quail, lard, and bake in a hot oven twenty minutes, basting every five minutes with rich brown stock, that breasts may have a glazed ... From The Boston Cooking-School Cook Book, 1896, page 442. | |
| The Picayune Creole Cook Book (1901) | Breasts of Small Game |
1 Cup of Chicken Forcemeat. 1. Pint of Aspic Jelly. 1 Pint of Poulette Sauce, This is a most recherché dish, seldom made in these days on account of the cost, but in old ... From The Picayune Creole Cook Book, 1901, page 157. | |
| The International Cook Book (1906) | Broiled 'Venison Steaks, Currant Jelly |
857. BROILED VENISON STEAKS, CURRANT JELLY Procure six small steaks of four ounces each from a tender leg of venison; neatly flatten them with a cleaver. Mix on a plate ... From The International Cook Book, 1906, page 264. | |
| Aunt Babette's Cook Book (1889) | Broiled Babbit or Squirrel |
Clean thoroughly; lay in salt water an hour and then wipe dry. Have a clear, hot fire. Heat the gridiron, wipe the rabbit dry and broil, turning often. When done, lay on ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 122. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Broiled Chicken |
Singe, and split a young spring chicken down the back. Break the joints; remove the breastbone, clean, and wipe with a wet cloth. Sprinkle with salt and pepper, and rub ... From Mrs. Lincoln's Boston Cook Book, 1884, page 286. | |
| The Boston Cooking-School Cook Book (1896) | Broiled Chicken |
Dress for broiling, following directions on page 244. Sprinkle with salt and pepper, and place in a well-greased broiler. Broil twenty minutes over a clear fire, ... From The Boston Cooking-School Cook Book, 1896, page 301. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Broiled Chicken |
Clean wipe, and split down the back, a young Sprinkle with salt and pepper; place on greased broiler, and dripping pan in hot oven over twenty Remove from oven, and ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 118. | |
| Fifty-Two Sunday Dinners (1913) | Broiled Chicken |
Singe, wipe and with a sharp pointed knife (a boning knife) split the broiler down the back the entire length, beginning at back of neck. Lay open and remove entrails, ... From Fifty-Two Sunday Dinners, 1913, page 114. | |
| The White House Cook Book (1887) | Broiled Chicken on Toast |
BROIL the usual way and when thoroughly done take it up in a square tin or dripping-pan, butter it well, season with pepper and salt and set it in the oven for a few ... From The White House Cook Book, 1887, page 111. | |
| The International Cook Book (1906) | Broiled Grouse, Orange Sauce |
Toast, Princess (673) 2781. OYSTERS, NEWBURGH Place thirty-six freshly opened large oysters with their liquor in a saucepan, add two gills water, a teaspoon salt, and ... From The International Cook Book, 1906, page 875. | |
| The Italian Cook Book (1919) | Broiled Pigeon |
(Piccioue in gratella) Take a young, but fat pigeon, divide it in two parts lengthwise and flatten' it well the hands. Then put it to brown in oil for four or five ... From The Italian Cook Book: The Art of Eating Well, 1919, page 110. | |
| The Picayune Creole Cook Book (1901) | Broiled Pigeons |
Pigeons Grilés, 6 or 8 Young Squabs. ° 6 or 8 Pieces of Buttered Toast. Squabs are always best for broiling. Pluck and clean nicely inside and out. ‘Wipe with a damp ... From The Picayune Creole Cook Book, 1901, page 135. | |
| Common Sense in the Household (1871) | Broiled Pigeons or Squabs |
Young pigeons or " sqiiabs '' are rightly esteemed a great delicacy. They are cleaned, washed, and dried carefully with a clean cloth; then split down the back, and ... From Common Sense in the Household, 1871, page 97. | |
| The White House Cook Book (1887) | Broiled Pigeons or Squabs |
SPLIT them down the back and broil the same as chicken; seasoning well with salt, pepper and plenty of butter. Broil slices of salt po?'k, very thin; place a slice over each bird and serve. From The White House Cook Book, 1887, page 120. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Broiled Rabbit |
The rabbit must be very young and tender for this purpose. Clean as directed in preceding recipe. Cut into halves only, and broil the same as a spring chicken.; dredge ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 221. | |
| Aunt Babette's Cook Book (1889) | Broiled Squabs |
Sguabs are a great delicacy, especially in the convalescent's menu, being peculiarly savory and nourishing. Clean the squabs; lay them in salt water for about ten ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 104. | |
| The International Cook Book (1906) | Broiled Squabs with Bacon |
Griddle Sweet Potatoes (820) Glazed Omelette with Rum (1291) 1692. FROGS' LEGS, FINNOISE Cut off the feet up to the first joint from one and a half pounds fresh frogs' ... From The International Cook Book, 1906, page 515. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Broiled Steaks Op Venison |
the 2:ridiron, orrease it well, lav on the steaks cut from the neck; broil quickly, without scorching, turning two or times; and the melted in a well-heated platter, ... From Mrs. Porter's New Southern Cookery Book, 1871, page 130. | |
| La Cuisine Creole (1885) | Broiled Teal Duck |
Split the duck like a partridge down the back, broil on clear coals, butter freely, and serve on buttered toast; pepper and salt when broiled, just before putting on the ... From La Cuisine Creole, 1885, page 85. | |
| The Creole Cookery Book (1885) | Broiled Venison |
Cut the slices medium size; thickly butter them, sprinkle with black pepper and a little salt, place the slices on a gridiron and broil themina hurry. In this way ... From The Creole Cookery Book, 1885, page 75. | |
| The White House Cook Book (1887) | Broiled Venison Steak |
VENISON steaks should be broiled over a clear fire, turning often. It requires more cooking than beef. When sufficiently done, season with salt and pepper, pour over two ... From The White House Cook Book, 1887, page 124. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Bromep CHICKENS OR Quams |
Cut chicken open on the back, lay on the meat-board and pound’ until it will lie flat, lay on gridiron, place over a bed of coals, broil’ until a nice brown, but do not ... From Buckeye Cookery and Practical Housekeeping, 1877, page 245. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Bromep PHEaAsANT, OR Prarie CHICKEN |
Scald and skin, cut off the breast and cut the rest up in joints, being careful to remove all shot; put in hot water all except the breast (which will be tender enough ... From Buckeye Cookery and Practical Housekeeping, 1877, page 146. | |
| The Dixie Cook-Book (1883) | Bromep PHEASANT OR Prairie CHICKEN |
Scald and skin, cut off the breast and cut the rest up in joints, being careful to remove all shot; put in hot water all except the breast (which will be tender enough ... From The Dixie Cook-Book, 1883, page 173. | |
| Buckeye Cookery and Practical Housekeeping (1877) | BrorLeD QUAIL |
Split through the back and broil over a hot fire, basting frequently with butter. When done place a bit of butter on each piece, and set in oven a few moments to brown. ... From Buckeye Cookery and Practical Housekeeping, 1877, page 146. | |
| The Dixie Cook-Book (1883) | Brortep Qua |
Split through the back and broil over a hot fire, basting frequently with butter. When done place a bit of butter on each piece, and set in oven a few moments to brown. ... From The Dixie Cook-Book, 1883, page 173. | |
| The Cook's Own Book (1832) | Brown a |
|x>n>iil of dredging lable-spoonfuls of flour, and stirring it constantly; add a pound of yr.ivy-beefcut into small bits, and two or brown, add some whole pepper, one ... From The Cook's Own Book, 1832, page 138. | |
| The Cook's Own Book (1832) | Brown Venison |
Cut in sik or breast of venison, put it in a stewpan with two or unices of it closely, stir it once or twice, and let an.Mix with a pint and a half of tin: blood, put it ... From The Cook's Own Book, 1832, page 259. | |
| The Cook's Own Book (1832) | Burdwan Stew |
Cut into joints a or duck, put it with half a pint of gravy, a large wine-glass of ale, half a one of white wine, the juice of half a lemon, a tea-spooni'ul of soy and; ... From The Cook's Own Book, 1832, page 76. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Butter a |
four-quart mould, and arrange the chicken and tongue handsomely on the bottom and sides, being careful to have the pieces fit closely together. Have note paper cut to ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 178. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Butter the |
pie mould very thoroughly, and Spread upon the paste—both upon the sides and bottom of the mould— a thin layer of fat salt pork, then a layer of force-meat, one of ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 175. | |
| Buckeye Cookery and Practical Housekeeping (1877) | CaickEeNn Saab |
Boil a young chicken tender; when cold separate from the bones, chop fine, add one cup finely-chopped cabbage, two bunches celery, and four cold hard-boiled eggs; season ... From Buckeye Cookery and Practical Housekeeping, 1877, page 258. | |
| Buckeye Cookery and Practical Housekeeping (1877) | CaickEN Pot-Pre |
Cut up a chicken and put on in cold water enough to cover, and take care that it does not cook dry; while boiling cut off a slice from bread-dough, add a small lump of ... From Buckeye Cookery and Practical Housekeeping, 1877, page 246. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Caicken Puppine |
Drees and cut one chicken into small pieces, put it into a saucepan or kettle with a little water, season with salt and pepper, let boil until it begins to grow tender, ... From Buckeye Cookery and Practical Housekeeping, 1877, page 247. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Calf's Heart Stuffed |
Wash heart; fill with chicken stuffing; dredge Place on rack in dripping pan and cook in hot oven from two to hours, basting while cooking, with beef stock, pork fat, ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 168. | |
| Jewish Cookery Book, on Principles of Economy (1871) | CALF’S BRAIN AND PIGEON, Stewed with Green Peas |
—Cut about four calves’ brains in slices, and fry them in a batter of egg and flour a light brown; put them in a stewpan with a pint and a half of water; split four ... From Jewish Cookery Book, on Principles of Economy, 1871, page 58. | |
| The Picayune Creole Cook Book (1901) | Canard Francais ou Canard Cheval ROt |
1 Pair of Wild Ducks. 1 Tablespoonful of Butter. Salt ana Clean the ducks as you would a chicken, without scalding, however. Rinse out the inside and wipe well inside ... From The Picayune Creole Cook Book, 1901, page 140. | |
| Aunt Babette's Cook Book (1889) | Canvas Back Duck Roasted |
After cleaning, wipe the ducks perfectly dry, rub with fat or butter inside and out, also salt and pepper and stuff the same as any other fowl. Roast about an hour and ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 116. | |
| The White House Cook Book (1887) | Canvas-back Duck |
- THE epicurean taste declares that this special kind of bird requires no spices or flavors to make it perfect, as the meat partakes of the flavor of the food that the ... From The White House Cook Book, 1887, page 119. | |
| Gulf City Cook Book (1878) | Canvas-back Ducks |
Have the ducks wiped dry, and stuffed as any other fowl. Rub over them and roast about an Make a gravy by stirring slowly in a sauce-pan the giblets of the ducks rolled ... From Gulf City Cook Book, 1878, page 56. | |
| The Epicurean (1894) | Capon a I'Amphitryon |
— a la Bressoise — a la Financiere — a la Pondichery — a la Regence. — legs with truffles 114(3 C'iipoil, roasted 5S4 Caramels, cliocolate cream 104G — cream with coffee ... From The Epicurean, 1894, page 900. | |
| The Cook's Own Book (1832) | Capon Pasty |
Roast a capon, let it be cold, take the flesh from the bones and it, but keep the thighs and Add to the flesh of the capon, four sweetbreads and half a pint of oysters, ... From The Cook's Own Book, 1832, page 89. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Casserole of Chicken |
2 cups of rice y2 cup of cream in cold water, put it in a saucepan with the Boil slowly for one hour, then drain in a colander, mash, and add the butter, cream, Brush a ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 199. | |
| The International Cook Book (1906) | Cassoulet, Toulousaine |
1396. CASSOULET, TOULOUSAINE Soak a quart white beans in plenty water during night; drain, place in a saucepan with two quarts water and boil for five minutes; drain and ... From The International Cook Book, 1906, page 428. | |
| The Picayune Creole Cook Book (1901) | Catiles Braisstes |
6 Fine, Fat Quails. Carrot. % of an Onion. Cupful of Water. 6 Thin Strips of Bacon. Select fine, fat Quail, clean, singe and wipe well. Truss neatly and cover with a ... From The Picayune Creole Cook Book, 1901, page 154. | |
| The Picayune Creole Cook Book (1901) | Cayenne and Pepper to Taste |
Boil the chicken as directed in the recipe for boiling. Then, when cold, remove all the tough fibers and nerves, Hash the chicken well and season with the minced ... From The Picayune Creole Cook Book, 1901, page 131. | |
| The Picayune Creole Cook Book (1901) | Cayenne or Hot Pepper |
Make a Sauce Piquante (see recipe). and add a teaspoonful more of prepared mustard, and two more of minced parsley, the juice of a lemon, and let it boil up once, and ... From The Picayune Creole Cook Book, 1901, page 170. | |
| Mrs. Hale's New Cook Book (1857) | Cflok Book |
till the pigeons are tender; then arid two or three tahlo spoonsful of cream, and a little butter and flour for thickening; a minute or two, and serve the birds with the ... From Mrs. Hale's New Cook Book, 1857, page 214. | |
| Mrs. Beeton's Book of Household Management (1861) | Chapter Lx |
TRUSSING may be said to be one of the most important arts in connexion with cookery. In London and other large towns where so much, if not all, the poultry and game is ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Mrs. Beeton's Book of Household Management (1861) | Chapter Xxiii |
1145.— CANNELONS OF CHICKEN. (Fr— Cannelons de Volaille.) Ingredients. — Chicken croquette mixture, No. 115. rough puff paste,;, breadcrumbs, frying-fat. Method. — Roll ... From Mrs. Beeton's Book of Household Management, 1861, page 753. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Chartreuse of Vegetables and Game |
Six carrots, six turnips, two of cabbage, two onions, two quarts of stock, three grouse, one of brown of glaze, two cloves, a bouquet herbs, one pound of mixed salt pork ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 179. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Chaud Froid of Chicken |
i cold roast chicken y2 pint of milk or cream Strip the skin carefully from the chicken, and cut the meat into nice pieces, about an inch and a half long and an inch ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 196. | |
| The Boston Cooking-School Cook Book (1896) | Chaud-froid of Chicken |
2 tablespoons butter ^ teaspoon granulated gel3 tablespoons flour atine dissolved in one 1 cup White Stock tablespoon hot water Yolk one egg Aspic jelly 2 tablespoons ... From The Boston Cooking-School Cook Book, 1896, page 452. | |
| The Cook's Own Book (1832) | Cheese Toasted, or Rabbit |
slice of bread, toast it, and soak it in red wine, put it before the fire; cheese in very thin slices, and nib some butter over tin- >! torn of a plate, lay the cheese ... From The Cook's Own Book, 1832, page 93. | |
| The Boston Cooking-School Cook Book (1896) | Chestnuts en Casserole |
Remove shells from three cups chestnuts, put in a casserole dish, and pour over three cups highly seasoned chicken stock. Cover, and cook in a slow oven three hours; ... From The Boston Cooking-School Cook Book, 1896, page 442. | |
| The American Frugal Housewife (1829) | Chicken |
salad is prepared in the same way, only chicken is used instead of lobster, and celery instead of lettuce. EscALOPED OrsTERS.—Put crumhlcd bread around the sides and ... From The American Frugal Housewife, 1829, page 128. | |
| The Epicurean (1894) | CHICKEN |
(1827). CHICKEN BEEASTS A LA CHEVEEUSE (Estomacs de Poulet a la Chevrense). Dip the breasts of two or three chickens in boiling water, lard them with some fillets of ... From The Epicurean, 1894, page 600. | |
| Camp Cookery (1910) | Chicken |
everlastingly in grease—and, tire of that, well, eat fried "sow-belly," and sop your bread in the grease! It is just the same with trout or bass as it is with chicken; ... From Camp Cookery, 1910, page 22. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Chicken a |
la Creme Make a white sauce; add one and one half cups chicken meat, cut in cubes, one half cup mushrooms, cut in and one red pepper, finely chopped. Add more seasoning ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 364. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Chicken a La King |
2yi tablespoons chicken fat yi cup cream \yi tablespoons cornstarch ^4 cup chicken stock i cup cold boiled fowl, cut in strips. lA cup sauted sliced mushroom caps yi cup ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 216. | |
| Rumford Complete Cook Book (1908) | Chicken a la Providence |
K cup cooked carrot. cup cooked peas. 1 teaspoon chopped parsley. Boil the chicken gently till tender, seasoning while cooking; cut into pieces convenient for serving ... From Rumford Complete Cook Book, 1908, page 59. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Chicken a la Providence |
Thoroughly clean a chicken, truss it neatly and firmly. For this, two skewers are run through the upper and lower parts of the legs, one through the wings, then around ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 236. | |
| Rumford Complete Cook Book (1908) | Chicken a la Stanley |
iy3 cups water or stock. 1 sliced onion. \y2 tablespoons flour. y cup cream. the in it the onion, and chicken — which must be cut in convenient for serving — for ten ... From Rumford Complete Cook Book, 1908, page 58. | |
| The Picayune Creole Cook Book (1901) | Chicken a la Tartare |
Poulet @ la Tartare, 1 Spring Chicken. 1 Tablespoonful of Thyme. 1 Bay Leaf, Minced Fine. 1 Chopped Onion. Boil the chicken according to the above recipe, adding the ... From The Picayune Creole Cook Book, 1901, page 126. | |
| The Italian Cook Book (1919) | Chicken Alla Cacciatora |
(Polio alia cacciatora) Chop one large onion and keep it for more than half an hour in cold water, then dry it and brown it aside. Cut up a chicken, sprinkle the pieces ... From The Italian Cook Book: The Art of Eating Well, 1919, page 34. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Chicken and Celery Sandwiches |
Put through the finest knife of the meat chopper one cup of cold chicken. Add to it one cup of celery cut very fine and four tablespoons of mayonnaise. Butter rounds of white bread, spread. From The Good Housekeeping Woman's Home Cook Book, 1909, page 258. | |
| Corn Meal for Breakfast, Dinner, Supper (1917) | Chicken and Corn-Meal Croquettes |
I cup chopped chicken i ^gg I cup com-meal mush Salt and pepper Few drops onion juice Mix the chicken and corn-meal mush. From Corn Meal for Breakfast, Dinner, Supper, 1917, page 36. | |
| The White House Cook Book (1887) | Chicken and Macaroni |
BOIL a chicken until very tender, take out all the bones, and pick up the meat quite fine. Boil half a pound of macaroni until tender, first breaking it up to pieces an ... From The White House Cook Book, 1887, page 116. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Chicken and Mushrooms a |
la Crime; add two tablespoons floixr, one cup cream, one half teaspoon salt. Add one cup each of chicken, cut in pieces, and cold cooked sweetbreads, also cut in pieces. ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 364. | |
| Good Things to Eat, as Suggested by Rufus (1911) | Chicken and Pimento Sandwiches—add to |
finely minced chicken, roasted or boiled, an equal amount of pimentos. Moisten with mayonnaise and spread between wafer thin slices of white or brown bread. A leaf of ... From Good Things to Eat, as Suggested by Rufus, 1911, page 49. | |
| Chinese-Japanese Cook Book (1914) | Chicken and Pork Chop Suey |
One half pound of breast of chicken; one half pound of lean pork; three tablespoonfuls of sweet lard; one half pound of mushrooms; one half bunch of celery; one dozen ... From Chinese-Japanese Cook Book, 1914, page 54. | |
| The National Cookery Book (1876) | Chicken and Tomatoes |
For four small chickens, take six large tomatoes and one or two onions, a slice of salt beef or pork, two or three large green peppers, the seeds and veins removed, a ... From The National Cookery Book, 1876, page 97. | |
| The New England Cook Book, or Young Housekeeper's Guide (1836) | Chicken and Veal Pot Pie |
Boil the meat until about if they should be jointed. up the meat, and put it in a pot a layer of to layer of meat; have a layer of crust on the top, cover the with the ... From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 31. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Chicken au Supreme |
This is a white fricassee made from the breasts of chickens only. Take a pair of chickens, clean as directed; detach the flesh from each side of the breast bone ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 186. | |
| The Cook's Own Book (1832) | Chicken Baked in |
Cut a chicken into joints as for a fricassee, season it well with pepper god salt, lay pudding dish lined with slices of ham or bacon, add a pint of veal gravy, and an ... From The Cook's Own Book, 1832, page 94. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Chicken Baked in Rice |
Cut two small, tender chickens into joints, as for a fricassee; season well with pepper and and lay them in a pudding-dish lined with slices of ham or bacon; add a pint ... From Mrs. Porter's New Southern Cookery Book, 1871, page 123. | |
| The Italian Cook Book (1919) | Chicken Breasts Sautfcs |
(Petti di polio alia saute) Cut the breast of a fowl in very thin give them the best possible shape and make a whole piece from the little pieces will remain, cleaning ... From The Italian Cook Book: The Art of Eating Well, 1919, page 41. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Chicken Chartreuse |
Chop. very fine nine ounces, or a heaping cup, of cold cooked chicken; add the inside of two sausages, or two ounces of lean, cooked ham, chopped fine, three ... From Mrs. Lincoln's Boston Cook Book, 1884, page 295. | |
| The Boston Cooking-School Cook Book (1896) | Chicken Chartreuse |
Prepare and cook same as Casserole of Rice and Meat, using chicken in place of lamb or veal. Season chicken with salt, pepper, celery salt, onion juice, and one-half ... From The Boston Cooking-School Cook Book, 1896, page 321. | |
| Rumford Complete Cook Book (1908) | Chicken Chartreuse |
2 cups cold boiled rice. A little grated lemon rind. 1>£ cups minced chicken. 1 tablespoon chopped parsley. Cream sauce or gravy. From Rumford Complete Cook Book, 1908, page 75. | |
| Rumford Complete Cook Book (1908) | Chicken Chartreuse |
1 cup cold cooked chicken. 1 cup chicken stock, or half Salt, pepper and a little stock and half cream. grated lemon rind. 2 level tablespoons granu1 egg. lated ... From Rumford Complete Cook Book, 1908, page 249. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Chicken Chaud Proid |
Skin two chickens, and cut in small pieces as for serving. Wash, and i>ut them in a stew-paia with enough mace, a bouquet of sweet herbs and half a table-spoonful of Let ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 183. | |
| The Kansas Home Cook-Book (1874) | Chicken Cholera.— Take |
one part cayenne pepper, two parts ginger; mix with lard and flour enough to make pills as large as a pea. Give two or more twice a day. From The Kansas Home Cook-Book, 1874, page 282. | |
| Chinese-Japanese Cook Book (1914) | Chicken Chow Main |
Two eggs; one teaspoonful of salt; one quart of peanut oil; one half pound of noodles; four ounces of pork; two pounds of chopped chicken; one stalk of celery; one ... From Chinese-Japanese Cook Book, 1914, page 58. | |
| The Appledore Cook Book (1872) | Chicken Ciirry |
' Make the same as white fricassee, with the addition of one teaspoonful of Indian curry to one pint of gravy, if it is liked strong, if not, half a teaspoonful.. From The Appledore Cook Book, 1872, page 138. | |
| Fifty-Two Sunday Dinners (1913) | Chicken Consomme (cold) | |
Place a four-pound fowl in stock pot and a small knuckle of veal; add four quarts of cold water and heat slowly to boiling point. Skim, reduce heat and let simmer five ... From Fifty-Two Sunday Dinners, 1913, page 94. | |
| Fifty-Two Sunday Dinners (1913) | Chicken Consomme with Poached Egg Yolks |
Heat six cups of Chicken Consommé to the boiling point. Poach the yolks of six eggs in hot water until firm; remove from water with a skimmer. Place one yolk in each ... From Fifty-Two Sunday Dinners, 1913, page 88. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Chicken Cream Sandwiches |
chop cup breast from a cooked fowl, add one-fourth cup cut and one cup rich From Catering for Special Occasions, with Menus and Recipes, 1911, page 254. | |
| Directions for Cookery, in Its Various Branches (1837) | Chicken Croquets and Rissoles |
Take some cold chicken, and having cut the flesh from the bones, mince it small with a little suet and sweet marjoram and grated lemon-peel. Season it with pepper, salt ... From Directions for Cookery, in Its Various Branches, 1837, page 145. | |
| The Cook's Own Book (1832) | Chicken Croquettes |
(2) Mix into some \e-ry thick bechamtlle and sonic gla/e the of a chicken, some lonuue, irutlles and mushrooms all minced very small; when quite cold roll them little, ... From The Cook's Own Book, 1832, page 95. | |
| Gulf City Cook Book (1878) | Chicken Croquettes |
The lean of chicken, free from skin, minced finely with a little ham and stale broad-crumbs. The proportions will be six table-spoonfuls of meat, two of bread-crumbs, ... From Gulf City Cook Book, 1878, page 62. | |
| Housekeeping in Old Virginia (1879) | Chicken Croquettes |
Cold chicken, chopped parsley, a little cream, grated crackers, lemon flavoring, salt and pepper. Cut chicken very fine and season with salt and pepper; add chopped ... From Housekeeping in Old Virginia, 1879, page 225. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Chicken Croquettes |
One solid of finely-chopped cooked chicken, one table-spoonful of salt, half a teaspoonful of pepper, one cupful of cream or chicken stock, one table -spoonful of flour, ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 202. | |
| What Mrs. Fisher Knows About Old Southern Cooking (1881) | Chicken Croquettes |
tender, pick to pieces, take all gristle out, then chop two eggs for one chicken and mix meat; season with pepper and salt; make into cakes oblong shaped; powder ... From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 23. | |
| The Dixie Cook-Book (1883) | Chicken Croquettes |
Boil two fowls weighing five pounds each till very tender, mince fine, add one pint cream, half pound butter, salt and pepper tc taste; shape oval in a jelly glass or ... From The Dixie Cook-Book, 1883, page 280. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Chicken Croquettes |
i four-pound chicken i pair of sweetbreads Clean and singe the chicken as directed. Put it on to cook in boiling water; add the onion, bay leaf, cloves and parsley. ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 192. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Chicken Croquettes |
When done, and perfectly cold, remove the skin and cut the meat into If you want it very nice, use only the white meat, save the dark for croquettes. After you have cut ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 250. | |
| The Woman Suffrage Cook Book (1886) | Chicken Croquettes |
The meat of one chicken (no skin) chopped fine, one-third the quantity of fine bread brumbs, one-thud cup butter, one tablespoonful of salt, one-half teaspoonful of ... From The Woman Suffrage Cook Book, 1886, page 48. | |
| Aunt Babette's Cook Book (1889) | Chicken Croquettes |
Cut up the white meat of one cold boiled chicken and pound it to a paste, together with a large boiled sweetbread, adding salt and pepper. Beat up one egg, with a ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 113. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Chicken Croquettes |
2 cups chicken meat salt, pepper, lemon juice onion juice Cut meat in small pieces; add seasonings and White Shape, dip in crumbs, egg and crumbs, and fry in deep fat. ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 162. | |
| The Boston Cooking-School Cook Book (1896) | Chicken Croquettes I |
1^ cups chopped cold cooked 1 teaspoon lemon juice fowl Few drops onion juice y^ teaspoon salt 1 teaspoon finely chopped ^ teaspoon celery salt parsley Few grains ... From The Boston Cooking-School Cook Book, 1896, page 426. | |
| The Boston Cooking-School Cook Book (1896) | Chicken Croquettes II |
Clean and dress a four-pound fowl. Put into a kettle with &ix cups boiling water, seven slices carrot, two slices turnip, one small onion, one stalk celery, one bay ... From The Boston Cooking-School Cook Book, 1896, page 426. | |
| The International Cook Book (1906) | Chicken Croquettes with Flageolets |
846. SOFT CLAMS, GARRETT Procure twenty-four opened very fresh, good -sized soft clams; clean thoroughly, keeping nothing but the perfect bodies. Plunge in boiling water ... From The International Cook Book, 1906, page 261. | |
| The International Cook Book (1906) | Chicken Croquettes, St. Germain |
1471. COLD LOBSTER, MAYONNAISE Plunge three live lobsters of one pound each into a gallon of boiling water with a tablespoon salt, and let boil for twenty minutes. ... From The International Cook Book, 1906, page 451. | |
| The International Cook Book (1906) | Chicken Croquettes, Tomato Sauce |
Prepare the chicken croquettes (No. 700) and dress on a hot dish with a folded napkin. Adjust a fancy frjll at the end of each croquette, decorate with a little green ... From The International Cook Book, 1906, page 443. | |
| The Cook's Own Book (1832) | Chicken Curry |
tlie skin off, cut up a chicken, and roll each piece in curry-powder and flour (mixed a s|xxinf'ul of (lour to half an ounce of curry) fry two or three in when of a ... From The Cook's Own Book, 1832, page 95. | |
| Directions for Cookery, in Its Various Branches (1837) | Chicken Curry |
Take a pair of fine fowls, and having cut them in pieces, lay them in salt and water till the seasoning is ready. two tabxe-spoonfuls ginger, one of fresh turmeric, a of ... From Directions for Cookery, in Its Various Branches, 1837, page 148. | |
| The National Cookery Book (1876) | Chicken Curry |
A dish for six or seven persons may be made thus: Take one large or two small fowls; cut them up in pieces large enough for serving; put them in salt and water until the ... From The National Cookery Book, 1876, page 98. | |
| The National Cookery Book (1876) | Chicken Curry |
Chickens to be roasted plain, jointed and cut up. Put two tablespoonfuls of curry powder in a pan, and let it brown in an oven a minute or two. Take two sliced onions, ... From The National Cookery Book, 1876, page 98. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Chicken Curry |
One chicken, weighing three pounds; three-fourths of a cupful of butter, two large onions, one heaping table-spoonful of curry powder, three tomatoes, or one cupful of ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 186. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Chicken Curry |
Cut the chicken at the joints, and remove the breast bones. Wipe, season with salt and pepper, dredge with flour, and brown lightly tn hot butter. Put in a stewpan. Fry ... From Mrs. Lincoln's Boston Cook Book, 1884, page 285. | |
| La Cuisine Creole (1885) | Chicken Curry |
Cut up the chicken and stew as usual for the table. When done add a tablespoonful of curry powder. Serve rice with the dish. From La Cuisine Creole, 1885, page 77. | |
| The Boston Cooking-School Cook Book (1896) | Chicken Curry |
3 lb. chicken 1 tablespoon curry poyir^der % cup butter 2 teaspoons salt 2 onions 1 teaspoon vinegar Clean, dress, and cut chicken in pieces for serving. Put butter in a ... From The Boston Cooking-School Cook Book, 1896, page 308. | |
| The International Cook Book (1906) | Chicken Curry, Madras |
Omelette au Rhum (1291) 2727. CODFISH, BISCAYENNE Soak two and a half pounds boneless cod during the night, drain, then divide it in pieces. Rub the inside of a baking ... From The International Cook Book, 1906, page 855. | |
| The Boston Cooking-School Cook Book (1896) | Chicken Custard |
Chop cooked breast meat of fowl and rub through sieve; there should be one-fourth cup. Add one-fourth cup White Stock and one egg slightly beaten. Season with salt, ... From The Boston Cooking-School Cook Book, 1896, page 189. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Chicken Cutlets |
Season pieces of cold chicken or turkey with salt and pepper. Dip in melted butter; let this cool on the meat, and dip in beaten egg and in fine bread Fry in till a ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 358. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Chicken Cutlets |
Draw and singe a young chicken as directed. Cut the skin and draw it entirely off of the breast. Take off the wings at the second or middle joint, not the one nearest ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 191. | |
| The Boston Cooking-School Cook Book (1896) | Chicken Cutlets |
Remove fillets from two chiclcens; for directions, see page 245. Dip each in thick cream, roll in flour, and saute in larcl thiee minutes. Place in a pan, dot over, with ... From The Boston Cooking-School Cook Book, 1896, page 439. | |
| Larkin Housewives' Cook Book (1915) | Chicken Cutlets |
Season pieces of cold chicken or turkey with salt and pepper. Dip in melted butter; let this cool on the meat, and dip in beaten egg, then in fine bread-crumbs. Fry in ... From Larkin Housewives' Cook Book, 1915, page 30. | |
| The Boston Cooking-School Cook Book (1896) | Chicken en Casserole |
Cut two small, young chickens in pieces for serving. Season with salt and pepper, brush over with melted butter, and bake in a casserole dish twelve minutes. Parboil ... From The Boston Cooking-School Cook Book, 1896, page 308. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Chicken en Casserole |
Dress a young chicken and cut in pieces for serving. Melt three table¬ spoons of butter in an omelet pan, add an onion and a small carrot, each cut in slices, add the ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 232. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Chicken en Coquille |
Boil chicken in water or broth. Cut the meat into small dice and mix hot with a hot Bechamel sauce. Place in shells, sprinkle over cracker crumbs with bits of butter, ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 226. | |
| The International Cook Book (1906) | Chicken Etuve, Meridional |
Spring Lamb, Mint Sauce (392) Dandelion Salad (606) Apple Charlottes (634) 1254. POTAGE, CLOTHILDE Slit twenty-four large Italian chestnuts, place on a tin and roast in ... From The International Cook Book, 1906, page 386. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Chicken Fillets, Larded and Breaded |
Lard the fillets, having four fine strips of pork for each one, and season with salt and pepper. Dip in beaten egg and in on a hot dish with a spoonful of Tartare sauce on each. From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 184. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Chicken Fillets, Saute |
Flatten the fillets by pounding them lightly with the vegetable masher. Season with pepper and salt, and dredge well with flour. Put in the frying-pan one table ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 185. | |
| The National Cookery Book (1876) | Chicken for an Invalid |
Pound the white meat of a chicken in a stone mortar and moisten it with some of the water in which it is boiled. Pass it through a sieve until about a pint of the water ... From The National Cookery Book, 1876, page 295. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Chicken Force Meat |
1 cup cooked chicken ^ cup soft bread crumbs salt, pepper I cup hot milk lemon juice, onion juice Chop meat and press through a Soak bread in milk; add it with remaining ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 156. | |
| The Boston Cooking-School Cook Book (1896) | Chicken Force-meat I |
)4 cup fine stale bread crumbs % cup breast raw chicken J4 cup milk Salt 2 tablespoons butter Few grains cayenne White 1 egg Slight grating nutmeg Cook bread and milk to ... From The Boston Cooking-School Cook Book, 1896, page 191. | |
| The Boston Cooking-School Cook Book (1896) | Chicken Force-meat II |
% breast raw chicken Pepper White 1 Qgg Slight grating nutmeg Salt Heavy cream Chop chicken finely, or force through a meat chopper. Pound in mortar, add gradually white ... From The Boston Cooking-School Cook Book, 1896, page 192. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Chicken Forcemeat |
i four-pound chicken i cup of bread crumbs ^ teaspoonful of cayenne i^ teaspoonful of grated nutmeg Clean and draw the chicken as Take the meat from the bones and chop ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 233. | |
| Gulf City Cook Book (1878) | Chicken Fricassee |
Prepare a chicken; cut it into small pieces, put them into a sauce-pan, with half an onion, a small piece of mace, salt and pepper to taste, root celery; let all boil ... From Gulf City Cook Book, 1878, page 59. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Chicken Fricassee |
Singe, and cut the chicken at the joints, in pieces for serving Cover with boiling water; add one heaping teaspoonful of salt, and half a saltspoonful of pepper. Simmer ... From Mrs. Lincoln's Boston Cook Book, 1884, page 284. | |
| Aunt Babette's Cook Book (1889) | Chicken Fricassee |
After the chicken has been singed and thoroughly cleaned, cut off the wings, legs and neck. Then separate the breast from the chicken, leaving it whole. Cut the back ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 112. | |
| The Boston Cooking-School Cook Book (1896) | Chicken Fricassee |
Dress, clean, and cut up a fowl. Put in a kettle, cover with boiling water, and cook slowly until tender, adding salt to water when chicken is about half done. Remove ... From The Boston Cooking-School Cook Book, 1896, page 304. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Chicken Fricassee |
Cut chicken in pieces for serving, season with pepper, brown in butter or pork fat. When golden brown cover with boiling water; add six cloves, a bit of bay leaf, a ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 119. | |
| La Cuisine Creole (1885) | Chicken Fricassee a La Marengo |
Cut the chicken up as for a fricassee, put it in a sauce-pan with a wineglassful of salad oil, and allow it to cook rather briskly for twenty minutes; then put in with ... From La Cuisine Creole, 1885, page 76. | |
| Aunt Babette's Cook Book (1889) | Chicken Fricassee, with Noodles |
Prepare a rich chicken fricassee (receipt for vv^hich you will find among poultry receipts; see. index), but have a little more gravy than usual. Boil some noodles or ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 133. | |
| The Cook's Own Book (1832) | Chicken Fritters |
Make a batter with four eggs, some new and rice-flour; to this, add a pint of cream, powder-su;ar, cut fresh lemon-peel grated, and the white parts of a roasted chicken ... From The Cook's Own Book, 1832, page 96. | |
| What Mrs. Fisher Knows About Old Southern Cooking (1881) | Chicken G-umbo |
pepper chicken before frying it. a chicken, seperating it from all the joints and breaking the bones, fry the chicken in one and a half tablespoouful of lard or butter. ... From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 74. | |
| California Mexican-Spanish Cook Book (1914) | Chicken Griblet Chile |
Cook chicken jiblets livers and hearts tender in small amount water; chop and add equal amount chile sauce No. 1 or 2, to taste, serve on Spanish rice put in dish, ... From California Mexican-Spanish Cook Book, 1914, page 67. | |
| Larkin Housewives' Cook Book (1915) | Chicken Hash with Noodles |
Put left-over chicken through Larkin Meat-Chopper, add one cup of gravy or a Larkin Bouillon Cube dissolved in one cup of hot water. Take one-quarter of a pound or one ... From Larkin Housewives' Cook Book, 1915, page 31. | |
| The White House Cook Book (1887) | Chicken Hash with Rice Toast |
BOIL a cup of rice the night before; put it into a square, narrow bread-pan, set it in the ice-box. Next morning cut it in half inch slices, rub over each slice a little ... From The White House Cook Book, 1887, page 309. | |
| The Boston Cooking-School Cook Book (1896) | Chicken Hollandaise |
1% tablespoons butter % cup finely chopped celery 1 teaspoon finely chopped onion ^ teaspoon salt 2 tablespoons corn-starch Few grains paprika 1 cup chicken stock 1 cup ... From The Boston Cooking-School Cook Book, 1896, page 321. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Chicken in Aspic |
« 1 cooked, boned chicken 2 quarts aspic jelly mixture Select a mold large enough to hold chicken, cover bottom of mould with Aspic Jelly Mixture, and set on ice to ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 164. | |
| The Boston Cooking-School Cook Book (1896) | Chicken in Baskets |
To three cups hot mashed potatoes add three tablespoons butter, one teaspoon salt, yolks of tliree eggs slightly beaten, and enough milk to moisten. Shape in form of ... From The Boston Cooking-School Cook Book, 1896, page 319. | |
| Directions for Cookery, in Its Various Branches (1837) | Chicken Jelly |
a chicken, cut into very small bruise the bones, and put the whole into a stone jar with a that will make it water tight. Set the jar in a large of boiling water, and ... From Directions for Cookery, in Its Various Branches, 1837, page 411. | |
| Common Sense in the Household (1871) | Chicken Jelly |
( Very nourishing.) »J« Half a raw cliicken, pounded with a mallet, bones and meat together. Plenty of cold water to cover it well about a quart. Heat slowly in a ... From Common Sense in the Household, 1871, page 516. | |
| The National Cookery Book (1876) | Chicken Jelly |
Joint the chicken and remove ali the skin: wrap the pieces in a coarse towel and break them up; cut off the claws and immerse them in boiling water, which will cause the ... From The National Cookery Book, 1876, page 295. | |
| Housekeeping in Old Virginia (1879) | Chicken Jelly |
Take a large chicken, cut the flesh from its bones, break the bones, soak an hour in weak salt and water to extract the blood. Put on in a stewpan with three pints of ... From Housekeeping in Old Virginia, 1879, page 490. | |
| The Woman Suffrage Cook Book (1886) | Chicken Jelly |
■ Prepare a chicken as if for roasting; lay aside the liver, gizzard, heart and neck; singe it; wash it in cold water lightly, but do not wipe it. Cut the legs and wings ... From The Woman Suffrage Cook Book, 1886, page 50. | |
| The White House Cook Book (1887) | Chicken Jelly |
COOK a chicken in enough water to little more than cover it; let it stew gently until the meat drops from the bones, and the broth is reduced to about a pint; season it ... From The White House Cook Book, 1887, page 556. | |
| Chinese-Japanese Cook Book (1914) | Chicken Jelly |
Two pounds of chicken flesh; one half pound of seaweed jelly or gelatine; one tablespoonful of sugar; salt and pepper; one quarter pound of dried mushrooms; one cup ... From Chinese-Japanese Cook Book, 1914, page 110. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Chicken Jelly Salad |
Disjoint a six-pound fowl, put in a kettle, add two quarts boiling water, cover, and let simmer is fowl, and add to two stalks bit of bay leaf, one sliced onion, and ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 56. | |
| Housekeeping in Old Virginia (1879) | Chicken JPie |
Make into a paste one quart of flour with the weight of four eggs in butter and a large spoonful of lard. Put the paste in a deep dish, lining the bottom and side with ... From Housekeeping in Old Virginia, 1879, page 196. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Chicken Klopps with Bechamel Sauce |
of i teaspoonful of chopped J^ a teaspoonful of celery The unbeaten whites of 4 I teaspoonful of salt. Method. — When ready to cook, mix the ingredients together ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 282. | |
| The International Cook Book (1906) | Chicken Legs with Risotto |
2750. CHICKEN LEGS WITH RISOTTO Remove second joint bones of the six chicken legs saved from last Sunday and season all over with a teaspoon salt and a half teaspoon ... From The International Cook Book, 1906, page 864. | |
| The International Cook Book (1906) | Chicken Legs, Dijonnaise |
String Beans with Butter (1579) Roast Leg of Mutton, Currant Jelly (522) Chocolate Pudding (190) 2490. CABBAGE, ROUENNAISE Cut a very small green cabbage in quarters, ... From The International Cook Book, 1906, page 773. | |
| Chinese-Japanese Cook Book (1914) | Chicken Liver Paste |
Fry chicken livers over slow fire, or boilif preferred. Drain from water or fat when cooked, and crush through sieve. Fry a cupful of fresh or dried Crush these also ... From Chinese-Japanese Cook Book, 1914, page 108. | |
| Good Things to Eat, as Suggested by Rufus (1911) | Chicken Liver Stuffing for Birds—chop a |
half pound of fat chicken livers in small pieces and put them in a frying pan, with two finely chopped shallots, two ounces of fat ham, also chopped thyme, grated ... From Good Things to Eat, as Suggested by Rufus, 1911, page 45. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Chicken Livers and Bacon |
Cut the livers in pieces the size of a half dollar, and have thin slices of bacon of the same size. fill a small wire and plunge into boiling fat for about one minute. ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 359. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Chicken Livers en Brochette |
Scald the livers and soak them in the boiling water for five Cut breakfast bacon into pieces the size of the livers. Drain and wipe the livers; then put one piece on a ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 197. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Chicken Livers in Papillotes |
Wash the livers and drop them into boiling water Take them up; and drained, split them. For eight livers put two table-spoonfuls of butter in the frying-pan, and when ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 360. | |
| The International Cook Book (1906) | Chicken Livers Saute" with Madeira |
Sweet Fried Potatoes (116) 3083. OMELETTE WITH SHRIMPS salt, three saltspoons pepper, and sharply beat up with fork for two minutes. Shell twelve cooked shrimps, cut ... From The International Cook Book, 1906, page 900. | |
| The International Cook Book (1906) | Chicken Livers Saute, with Mushrooms |
1717. SCRAMBLED EGGS WITH FRESH ASPARAGUS TIPS Cut the tender parts of a bunch of fresh, ripe asparagus into half -inch pieces, thoroughly wash in cold water and drain ... From The International Cook Book, 1906, page 523. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Chicken Livers with Mushrooms |
Make a brown sauce; add two cups sliced cooked livers and one cup chopped mushrooms. Reheat and serve on Two tablespoons wine may be added. From Lowney's Cook Book, Illustrated in Colors, 1907, page 362. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Chicken Livers, Sautd |
Wash and wipe six livers. Put two table -spoonfuls of butter in the frying-pan, and when hot, add a of onion, which cook slowly ten minutes, and then out. Dredge the ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 359. | |
| The International Cook Book (1906) | Chicken Livers, Saute", with Bacon |
Kiimmel Cakes (169) 1855. EGGS MOLET, RAVIGOTE Boil twelve fresh eggs five minutes, take up and plunge in cold water for a minute, remove shell, and arrange on a deep ... From The International Cook Book, 1906, page 566. | |
| Rumford Complete Cook Book (1908) | Chicken Loaf |
y$ cup cold water. 2 tablespoons granulated Boil a fowl — an old one will do — in water to till the meat is ready to fall from the bones. From Rumford Complete Cook Book, 1908, page 58. | |
| The White House Cook Book (1887) | Chicken Lunch for Traveling |
CUT a young chicken down the back; wash and wipe dry; season with salt and pepper; put in a dripping-pan and bake in a moderate oven three-quarters of an hour. This is ... From The White House Cook Book, 1887, page 109. | |
| The Boston Cooking-School Cook Book (1896) | Chicken Mousse |
Make a chicken force-meat of one-half the breast of a raw chicken pounded and forced through a puree strainer, the white of one egg slightly beaten, one-half cup heavy ... From The Boston Cooking-School Cook Book, 1896, page 440. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Chicken Mousse |
1 cup chicken stock 2 teaspoons granulated gelatine 2 tablespoons cold water paprika and celery salt 1 cup cold cooked chicken 1 tablespoon chopped olives Heat chicken ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 157. | |
| Dainty Desserts for Dainty People (c. 1910s) | Chicken Mousse |
h envelope Knox Sparkling Gelatine. f cup cold cooked chicken. h cup Jordan almonds h teaspoonful salt, i teaspoonful paprika. 1 cup hot chicken stock. Beat yolks of ... From Dainty Desserts for Dainty People, c. 1910s, page 32. | |
| The International Cook Book (1906) | Chicken Okra, Chasseur |
Pompano. MeunieVe Potatoes, Voisin (995) Noix of Beef, Bourgeoise (1871) Asparagus, Swiss (1526) Cold Pudding, Maraschino (1772) 1981. CHICKEN OKRA, CHASSEUR Cut off ... From The International Cook Book, 1906, page 608. | |
| The White House Cook Book (1887) | Chicken Omelet |
MINCE rather fine one cupful of cooked chicken, warm in a teacupful of cream or rich milk a tablespoonful of butter, salt and pepper; thicken with a large tablespoonful ... From The White House Cook Book, 1887, page 257. | |
| The Cook's Own Book (1832) | Chicken Panada |
Boil a chicken in a quart of water until nearly (lone; it, cut off the white meat, and little of the liquor it was boiled in to a thick paste; nutmeg, and lemon-peel; it ... From The Cook's Own Book, 1832, page 96. | |
| The Jewish Manual (1846) | Chicken Panada |
Boil a chicken till rather more than half done in a quart of water, take of the skin, cut off the white parts when cold, and pound it to a paste in a mortar, with a ... From The Jewish Manual, 1846, page 204. | |
| The Southern Cookbook (1912) | Chicken Panada |
it until about three parts ready, in a quart of water, take off the skin, cut the white meat off when cold, and put a marble mortar, pound it to a paste with a little of ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 121. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Chicken Patties |
Prepare the cream the same as for oysters, and add to it one pint of cold chicken, cut into dice. Boil three minutes. Fill the shells and serve. liked, one teaspoonful ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 205. | |
| The White House Cook Book (1887) | Chicken Patties |
MINCE up fine cold chicken, either roasted or boiled. Season it with pepper and salt, and a little minced parsley and onion. Moisten it with chicken gravy or cream ... From The White House Cook Book, 1887, page 106. | |
| The National Cookery Book (1876) | Chicken Pi |
Cut one or two chickens in pieces of a convenient size for helping. Put them in a saucepan with water, but not enough to cover them, Add pepper and salt, and a blade of ... From The National Cookery Book, 1876, page 101. | |
| The New England Cook Book, or Young Housekeeper's Guide (1836) | Chicken Pie |
Joint the chickens, and boil them, till nearly tender in water just sufficient to cover them. Take them up and lay them in a dish, lined with pie crust, on each layer of ... From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 30. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Chicken Pie |
Cut the chicken into four quarters. Season them with pepper, salt, a little mace and sweet marjoram. Lay the chicken into the dish very close, dredge in some flour, a ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 70. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Chicken Pie |
a pair of chickens, them thoroughly and cut up wash well and let them cook for twenty minutes sufficient to cover them. Mix a in to a and stir in the gravy; add a lump ... From Mrs. Porter's New Southern Cookery Book, 1871, page 124. | |
| Housekeeping in Old Virginia (1879) | Chicken Pie |
Cut up the chicken and place in a deep oven with one largo spoonful of lard. Let it brown a little and add one onion, parsley, thyme, sage and black pepper, to suit the ... From Housekeeping in Old Virginia, 1879, page 195. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Chicken Pie |
One fowl weighing between four and five pounds, half the rule for chopped paste (see chopped paste), three pints o' of one spoonful of salt (these last two quantities ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 173. | |
| The White House Cook Book (1887) | Chicken Pie |
PKEPAKE the chicken as for fricassee. When the chicken is stewed tender, seasoned, and the gravy thickened, take it from the fire; take out the largest bones, scrape the ... From The White House Cook Book, 1887, page 107. | |
| The Boston Cooking-School Cook Book (1896) | Chicken Pie |
Dress, clean, and cut up two fowls Or chickens. Put in a stewpan with one-half onion, sprig of parsley, and bit of bay leaf; cover with boiling water, and cook slowly ... From The Boston Cooking-School Cook Book, 1896, page 307. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Chicken Pie |
Cut a chicken in pieces for serving. Melt four tablespoons butter or use the same quantity of pork fat. Add one fourth cup onion, a sprig of parsley, four cloves, and ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 120. | |
| Larkin Housewives' Cook Book (1915) | Chicken Pie |
Cut up a chicken as for stewing, cover with add pepper and salt, cook until tender. Remove the large bones and place chicken in a baking dish, slightly thicken the ... From Larkin Housewives' Cook Book, 1915, page 27. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Chicken Pie Crust |
Sift together two and one-quarter quarts of flour, two and one-half tea¬ spoons of baking powder, one-half tea¬ spoon of salt. Rub into the flour one cup of lard and ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 204. | |
| La Cuisine Creole (1885) | Chicken Pie, a La Reine |
Cut two chickens up as for frying, lay some veal cut in small pieces in the bottom of your pie dish, cut up over the veal a slice of fat ham; on this place your ... From La Cuisine Creole, 1885, page 77. | |
| The Good Housekeeper (1841) | Chicken Pik |
Pick, clean, and singe the chickens; if they are very young, keep them whole, if large, cut them in joints, and take off the skin, wash them well, parboil in a pint of ... From The Good Housekeeper, 1841, page 88. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Chicken Pilau |
Warm one pint of canned chicken, or cold roast or boiled chioken, in one pint of water till the meat is very tender. Skim out the meat, and add to the liquor one pint of ... From Mrs. Lincoln's Boston Cook Book, 1884, page 294. | |
| The National Cookery Book (1876) | Chicken Pilauv |
Cut up a chicken as for a fricassee. Let it simmer slowly, with enough water only to cover it. Season it with pepper an salt, and a blade of mace. Have ready a large ... From The National Cookery Book, 1876, page 99. | |
| Mrs. Hale's New Cook Book (1857) | Chicken Pol |
f \e.—Cut a chicken in if it is not a young chicken parboil it in water enough to cover it, with half a pound of salt pork cut ir. slices, or a tea-spoonful of salt in it. it carefully. From Mrs. Hale's New Cook Book, 1857, page 213. | |
| La Cuisine Creole (1885) | Chicken Pot Pie |
Cut up a chicken, parboil it, save the liquor it was boiled in. Wash out the kettle, or take another one, and in it fry three or four slices of fat salt pork, and put it ... From La Cuisine Creole, 1885, page 78. | |
| Gulf City Cook Book (1878) | Chicken Pot-pie |
Cut up a chicken at the joints,—as for frying. rich dough or crust; in the bottom of a pot, or large sauce-pan, a layer of the chicken, pepper, salt, bits of butter, and ... From Gulf City Cook Book, 1878, page 58. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Chicken Pot-pie |
i large year-old chicken i pound of lean ham The rule for plain suet paste Make the paste first and stand it in a cool place while you draw and singe the chicken. Cut it ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 198. | |
| The National Cookery Book (1876) | Chicken Prr |
Take a tender young chicken; cut it into small pieces; put it into a small pan with a little salt, and cover it with water. Cover the pan and let the chicken cook till ... From The National Cookery Book, 1876, page 102. | |
| Common Sense in the Household (1871) | Chicken Pudding |
»J« Cut up as for fricassee, and pai'boil, seasoning well with salt, and a lump of butter the size of an egg, to each chicken. The fowls should be young and tender, and ... From Common Sense in the Household, 1871, page 92. | |
| The National Cookery Book (1876) | Chicken Pudding |
Beat ten eggs ve ry light; add to them a quart of milk. Melt a quarter of a pound of butter; stir the butter into the milk with as much flour as will make a thin batter. ... From The National Cookery Book, 1876, page 103. | |
| Housekeeping in Old Virginia (1879) | Chicken Pudding |
1 quart rich milk. \ pound melted butter. Pepper and salt to the taste. Stir in enough flour to make a thin, good batter. Put four young chickens, nicely prepared and ... From Housekeeping in Old Virginia, 1879, page 196. | |
| The White House Cook Book (1887) | Chicken Pudding |
CUT up two young chickens into good-sized pieces; put them in a saucepan with just enough water to cover them well. When boiled quite tender, season with salt and ... From The White House Cook Book, 1887, page 116. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Chicken Pudding |
One-half pound of flour, one quart of milk, four eggs, six ounces of butter, one large or two small chickens. Season very highly with pepper and salt. Serve immediately ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 200. | |
| Housekeeping in Old Virginia (1879) | Chicken Pudding with Potatoes |
Cut up a young chicken as if to fry, and parboil it Boil and TO ROAST GOOSE DEVILLED GOOSE. 189 mash Irish potatoes. Beat up three or four eggs, add to the 2:)otatoes, ... From Housekeeping in Old Virginia, 1879, page 196. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Chicken Puffs |
Mince up the breast of a lean ham, half an anchovy, a little parsley, shalot and lemon-peel, and and Let this be on the for a few minutes, in a little good white Cut ... From Mrs. Porter's New Southern Cookery Book, 1871, page 125. | |
| The Cook's Own Book (1832) | Chicken Pulled |
(2) Pick all the white meat from the bones of a cold roasted fowl, cut off the legs, and keep the back and sidesmen in one. Score, and season tlie legs and back with ... From The Cook's Own Book, 1832, page 96. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Chicken Quenelles |
One large chicken or tender fowl, weighing about three; six table-spoonfuls of butter, one chopped salt pork, three eggs, one teaspoonful of onion juice, one of lemon ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 186. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Chicken Quenelles |
J pound chicken 2 tablespoons bread crumbs salt and nutmeg 1 egg Chop chicken and press through a sieve. Soak bread in milk, press through sieve, add melted butter, egg ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 68. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Chicken Quenelles, Stuffed |
Prepare the force-meat as for quenelles. Soak four tablespoonfuls of gelatine for one hour in cold water to Put two table-spoonfuls of butter in a frying-pan, and when ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 187. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Chicken Rissoles |
1 cup chicken forcemeat salt, pepper and onion juice 12 pimolas, finely chopped 12 rounds of puff paste Mix forcemeat, chopped pimolas, salt, pepper and onion juice. Put ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 172. | |
| Aunt Sammy's Radio Recipes (1927) | Chicken Rizotto |
1 quart chicken broth. 1 cup chopped chicken meat. 1 onion, minced. ^ cup rice. Grated cheese. Pick the meat from the bones of left-over cooked chicken. From Aunt Sammy's Radio Recipes, 1927, page 46. | |
| The White House Cook Book (1887) | Chicken Roly-poly |
ONE quart of flour, two teaspoonfuls of cream tartar mixed with the flour, one teaspoonful of soda dissolved in a teacupf ul of milk; a teaspoonful of salt; do not use ... From The White House Cook Book, 1887, page 115. | |
| The New England Cook Book, or Young Housekeeper's Guide (1836) | Chicken Salad |
Boil four eggs three minutes, take them out of the shell mash, and mix them, a couple of of olive oil, or melted butter, two thirds of a tumbler of vinegar, a tea ... From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 36. | |
| Mrs. Owen's Illinois Cook Book (1871) | Chicken Salad |
For two chickens, take The yolks of eight hard boiled eggs, One small teaspoonful of One-half of a teaspoonful of cayenne pepper. One-half a wine glass made mustard, One ... From Mrs. Owen's Illinois Cook Book, 1871, page 94. | |
| The Appledore Cook Book (1872) | Chicken Salad |
Boil tender four good-sized chickens; when oold, cut off the white meat, and chop rather coarse. Cut off the white part of the celery and chop in the same manner. To two ... From The Appledore Cook Book, 1872, page 139. | |
| The Kansas Home Cook-Book (1874) | Chicken Salad |
Mrs. Lu. J. Winton, Equal proportions of chickens and of celery; either "picked" or chopped; a seasoning of chopped pickled cucumbers, eight hard boiled eggs, the whites ... From The Kansas Home Cook-Book, 1874, page 83. | |
| Housekeeping in Old Virginia (1879) | Chicken Salad |
One large chicken boiled; when cold remove the skin and chop into a dish, over which throw a towel slightly dipped in cold water to keep the meat moist. When the celery ... From Housekeeping in Old Virginia, 1879, page 202. | |
| Housekeeping in Old Virginia (1879) | Chicken Salad |
The meat of 2 boiled fowls chopped very fine. 2 or 3 heads of cabbage cut fine. 1 cup olive oil. Yolks of 9 hard-boiled eggs. 1 gill made mustard. 1 small teaspoonful ... From Housekeeping in Old Virginia, 1879, page 203. | |
| Housekeeping in Old Virginia (1879) | Chicken Salad |
Boil a chicken; while warm, mince it, taking out the bones. Put it in a stewpan with boiling water. Then stir together until smooth, one quarter of a pound butter, one ... From Housekeeping in Old Virginia, 1879, page 204. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Chicken Salad |
roasted or boiled free of fat and bones. Place on a board, and cut in long, thin strips, and cut these in an earthen bowl (there should be two quarts), and season with ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 215. | |
| What Mrs. Fisher Knows About Old Southern Cooking (1881) | Chicken Salad |
Take all the meat from the bones of a boiled chicken and chop it fine in a tray. Save out some of the breast meat so as to lay over the top of the salad when it is made. ... From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 64. | |
| The Dixie Cook-Book (1883) | Chicken Salad |
Boil one chicken tender; chop moderately fine the whites of twelve hard-boiled eggs and the chicken; add equal quantities of chopped celery and cabbage; mash the yolks ... From The Dixie Cook-Book, 1883, page 294. | |
| The White House Cook Book (1887) | Chicken Salad |
BOIL the fowls tender and remove all the fat, gristle and skin; mince the meat in small pieces, but do not hash it. To one chicken put twice and a half its weight in ... From The White House Cook Book, 1887, page 193. | |
| Aunt Babette's Cook Book (1889) | Chicken Salad |
Take the white meat of one or more boiled chickens, a few stalks of nice celery, chopped separately, but not too fine (I prefer to cut it with a knife; it is not so apt ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 181. | |
| Rumford Complete Cook Book (1908) | Chicken Salad |
1 cold cooked fowl. Mayonnaise dressing. 2 cups celery. 4 tablespoons oil. Hard-boiled egg and olives 2 tablespoons vinegar. for decorating. After removing all skin and ... From Rumford Complete Cook Book, 1908, page 100. | |
| The Southern Cookbook (1912) | Chicken Salad |
Chicken for salad should be well cooked until tender, and allowed to be cold before the meat is removed from the bones. Strip the meat off very carefully in large ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 11. | |
| Aunt Sammy's Radio Recipes (1927) | Chicken Salad |
A fowl weighing about 5 pounds, or 1 sliced onion. 2 smaller fowls. 3 bunches celery. Mayonnaise dressing. 1 cup mild vinegar. J From Aunt Sammy's Radio Recipes, 1927, page 51. | |
| The Boston Cooking-School Cook Book (1896) | Chicken Salad Dressing |
y^ cup rich chicken stock 1 teaspoon salt % cup vinegar )^ teaspoon pepper Yolks 5 eggs Few grains cayenne 2 tablespoons mixed mustard )^ cup thick cream 3^ cup melted ... From The Boston Cooking-School Cook Book, 1896, page 387. | |
| La Cuisine Creole (1885) | Chicken Salad for a Small Company |
Boil four eggs hard, throw them in cold water; when cool, take the yolks of two in a bowl, pour over them a spoonful of mixed mustard, an ounce of sweet oil, a ... From La Cuisine Creole, 1885, page 112. | |
| Housekeeping in Old Virginia (1879) | Chicken Salad for Thirty-five People |
Yolks of 4 eggs beaten lightly. \ box of mixed mustard, and salt to the taste. Add slowly, beating all the time, one large sized bottle of best salad oil. Lastly, add ... From Housekeeping in Old Virginia, 1879, page 203. | |
| The Boston Cooking-School Cook Book (1896) | Chicken Salad I |
Cut cold boiled fowl or remnants of roast chicken in onehalf inch cubes, and marinat,e with French Dressing, Add an equal quantity of celery, washed, scraped, cut in ... From The Boston Cooking-School Cook Book, 1896, page 410. | |
| The Boston Cooking-School Cook Book (1896) | Chicken Salad II |
Cut cold boiled fowl or remnants of roast chicken in onehalf inch dice. To two cups add one and one-half cups celery cut in small pieces, and moisten with Cream Dressing ... From The Boston Cooking-School Cook Book, 1896, page 410. | |
| Gulf City Cook Book (1878) | Chicken Salad.—no |
• Dressing.—Twelve hard-boiled eggs; rub the yelks in one tea-cupful of olive-oil, two table-spoonfuls of ground mustard, one of ground one of Worcestershire sauce, one ... From Gulf City Cook Book, 1878, page 83. | |
| Gulf City Cook Book (1878) | Chicken Salad.—no |
For about one pound of chicken, after it is minced, use six or eight eggs, boiled hard; separate the yelks and whites; mash the yelks to a smooth paste, in five or six ... From Gulf City Cook Book, 1878, page 83. | |
| Gulf City Cook Book (1878) | Chicken Salad.—no |
To each chicken allow ten eggs; chop the whites very fine; mix thoroughly with the chicken, rub to a smooth paste the yelks and allow half a tea-spoonful each of ... From Gulf City Cook Book, 1878, page 84. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Chicken Sallad |
Boil chickens, turkey, or veal, remove all the skin and gristle, and chop it very fine. Cut heads of lettuce into quarters, and lay it into water with a piece of ice. ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 77. | |
| The White House Cook Book (1887) | Chicken Sandwiches |
MINCE up fine any cold boiled or roasted chicken; put it into a saucepan with gravy, water or cream enough to soften it; add a good piece of butter, a pinch of pepper; ... From The White House Cook Book, 1887, page 260. | |
| Aunt Babette's Cook Book (1889) | Chicken Sandwiches |
Mince some cold roast or boiled chicken in a chopping bowl, then mix the gravy with it, adding a few hard-boiled eggs, which have been minced to a powder, and add salt ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 193. | |
| The Boston Cooking-School Cook Book (1896) | Chicken Sandwiches |
Chop cold boiled chicken, and moisten with Mayonnaise or Cream Salad Dressing; or season with salt and pepper, and SANDWICHES AND CANAPifes 551 moisten with > rich ... From The Boston Cooking-School Cook Book, 1896, page 634. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Chicken Sandwiches No |
Mix one cup chopped chicken with one cup Spread between thin slices of buttered bread. From Lowney's Cook Book, Illustrated in Colors, 1907, page 216. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Chicken Sandwiches No |
Mix one cup chopped chicken with one cup chopped almonds; moisten with cream; salt and paprika. Use for filling for entire wheat bread sandwiches. From Lowney's Cook Book, Illustrated in Colors, 1907, page 216. | |
| The International Cook Book (1906) | Chicken Saute", Bordelaise Cauliflower au Gratin |
Roast Leg of Lamb (392) Small Neapolitan Cakes (524) 1326. OKRA, MILANAISE Finely chop a good-sized white onion, the white part of three leeks, one sound green pepper ... From The International Cook Book, 1906, page 407. | |
| The International Cook Book (1906) | Chicken Saute", Parmentier |
Roast Ribs of Beef (126) Romaine Salad (214) Vanilla Ice Cream (42) Macaroons (43) 2282. BISQUE, BONNE BOUCHE Cut half a medium raw fowl in very small pieces (meat and ... From The International Cook Book, 1906, page 701. | |
| The Italian Cook Book (1919) | Chicken Saute' |
(Polio saltato) Take a young chicken, remove the neck and trim the wings. Cut away the legs. Cut the chicken into six pieces. Remove some of the bones. Beat an egg with ... From The Italian Cook Book: The Art of Eating Well, 1919, page 106. | |
| The International Cook Book (1906) | Chicken Saute, Florentine |
Peas with Lettuce (667) Roast Sirloin of Beef Romaine Salad (214) 1423: OSOL POLONAISE Bone half a fresh fowl and cut into half-inch pieces. Cut into same size half ... From The International Cook Book, 1906, page 436. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Chicken Souffle |
i pint of cold chopped YI cup of stale bread crumbs Put the into a small saucepan, and, when melted, add the flour, and mix; then add the milk, it boils; add the crumbs; ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 199. | |
| The Boston Cooking-School Cook Book (1896) | Chicken Souffle |
2 cups scalded milk 2 cups cold cooked chicken, }{ cup butter finely chopped ^ cup flour Yolks 3 eggs, well beaten 1 teaspoon salt 1 tablespoon finely-chopped }^ ... From The Boston Cooking-School Cook Book, 1896, page 320. | |
| The Boston Cooking-School Cook Book (1896) | Chicken Stew |
Dress, clean, and cut up a fowl. Put in a stewpan, cover with boiling water, and cook slowly until tender, adding one-half tablespoon salt and one-eighth teaspoon pepper ... From The Boston Cooking-School Cook Book, 1896, page 307. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Chicken Stew with Dumplings |
One chicken or fowl, weighing about three pounds; one tablespoonful of butter, three of flour, one large onion, three slices of carrot, three of turnip, three pints of ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 156. | |
| Fifty-Two Sunday Dinners (1913) | Chicken Stew with Tea Biscuit |
Dress, clean and cut up a fowl. Place in stew pan, cover with boiling water. Add three slices onion, one stalk celery broken in pieces, six slices carrot, spray of ... From Fifty-Two Sunday Dinners, 1913, page 161. | |
| The White House Cook Book (1887) | Chicken Stewed with Biscuit |
TAKE chickens, and make a fricassee; just before you are ready to dish it up, have ready two baking-tins of rich soda or baking-powder biscuits; take them from the oven ... From The White House Cook Book, 1887, page 115. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Chicken Stock for Aspic Jelly |
Put a four-pound fowl and a few bits of veal from the neck over the fire in three pints of cold Heat slowly to the boiling-point, let boil five minutes, then skim and. ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 155. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Chicken Stuffed with Chestnuts |
Draw and clean the chicken as directed. Roast one quart of chestnuts; the shells and Put one-half the chestnuts in a bowl, add a spoonful of butter, a teaspoonful of ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 183. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Chicken Supreme |
3 chicken breasts 6 slices cooked tongue 1 can mushrooms 1 pint oonsonimg 2 cups forcemeat 6 truffles Divide each chicken breast into four fillets, separating the large ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 174. | |
| California Mexican-Spanish Cook Book (1914) | Chicken Tamales |
Soak some trimmed corn husk (bought in Mexican stores) for several hours in cold water, then boil until soft, remove; dry on cloth, and rub with lard. Cut up a fat ... From California Mexican-Spanish Cook Book, 1914, page 71. | |
| The International Cook Book (1906) | Chicken Terrine, Bruxelloise |
2292. CHICKEN TERRINE, BRUXELLOISE Singe, cut head, wings and legs from a three-pound tender chicken. Carefully remove skin, beginning at back and carefully avoiding ... From The International Cook Book, 1906, page 705. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Chicken Timbales |
Pass the breast of a raw chicken through a meatchopper five or six times; beat in, one at a time, the whites of two small eggs (the whites of the eggs are not to be ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 288. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Chicken Timbales |
2 cups raw chicken meat J cup bread crumbs— soft 4 egg whites beaten until stiff Chop meat and press through sieve; add remaining ingredients and fill buttered timbale ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 157. | |
| The Boston Cooking-School Cook Book (1896) | Chicken Timbales II |
2 tablespoons butter % tablespoon chopped J^ cup stale bread crumbs parsley y^ cup milk 2 eggs 1 cup chopped cooked chicken Salt Melt butter, add bread crumbs and milk, ... From The Boston Cooking-School Cook Book, 1896, page 432. | |
| The Boston Cooking-School Cook Book (1896) | Chicken Timbales III |
Soak one-half tablespoon granulated gelatine in one and one-half tablespoons cold water, and dissolve in three-fourths cup chicken stock. Add one cup chopped cooked ... From The Boston Cooking-School Cook Book, 1896, page 432. | |
| The White House Cook Book (1887) | Chicken Turnovers |
CHOP cold roast chicken very fine. Put it into a saucepan, place it over the fire, moisten it with a little water and gravy, or a piece of butter. Season with salt and ... From The White House Cook Book, 1887, page 115. | |
| Mary Elizabeth's War Time Recipes (1918) | Chicken with Crisp Noodles |
Mix large pieces of cold cooked chicken meat with a cream sauce made as follows: Melt butter, stir in flour and add boiling milk, Stir until smooth. From Mary Elizabeth's War Time Recipes, 1918, page 73. | |
| Aunt Babette's Cook Book (1889) | Chicken with Eice |
Joint a chicken; season with salt and ground ginger and boil in a deep porcelain-lined dish with water enough to just cover. Allow onehalf pound of rice to one chicken. ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 106. | |
| The Southern Cookbook (1912) | Chicken With Ham |
Cut off the scrag to boil, and cover it It should be boiled in milk and From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 151. | |
| The Italian Cook Book (1919) | Chicken with Ham |
(Polio in porchetta) Fill a chicken with thin strips of ham, about half an inch wide. Add three cloves (or sections) of garlic, two little bunches of fennel and a few ... From The Italian Cook Book: The Art of Eating Well, 1919, page 106. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Chicken with Hard-cooked Eggs |
Cut four hard-cooked eggs in slices, add to two cups creamed chicken with two tablespoons sherry. From Lowney's Cook Book, Illustrated in Colors, 1907, page 365. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Chicken with Mushrooms |
Melt one-fourth a cup of butter in the blazer; add six mushroom caps, peeled and sliced, and cook slowly, with a teaspoonful of grated onion, about six minutes; add two ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 287. | |
| Chinese-Japanese Cook Book (1914) | Chicken with Mushrooms |
One tablespoonful of sweet lard; two pounds of chicken; one onion; one pound of fresh mushrooms; one tablespoonful of syou; two teaspoonfuls of salt. Put the lard in the ... From Chinese-Japanese Cook Book, 1914, page 45. | |
| Simple Italian Cookery (1912) | Chicken with Polenta |
Take a small chicken; clean and prepare it. a of ham fat fingers wide and one finger long (or one tablespoon of good lard). Chop up very fine with a chopping knife, and ... From Simple Italian Cookery, 1912, page 32. | |
| The Italian Cook Book (1919) | Chicken with Sauce Piquante |
(Polio al diavolo) This ought to be cooked with Cayenne pepper and served with a highly seasoned sauce, but not everybody likes that and a simpler way to cook the ... From The Italian Cook Book: The Art of Eating Well, 1919, page 105. | |
| The Italian Cook Book (1919) | Chicken with Sausages |
(Polio colle salsicce) Chop fine half an onion and put it in a saucepan with a piece of butter and four or five slices of ham, half an inch wide. Over these ingredients ... From The Italian Cook Book: The Art of Eating Well, 1919, page 40. | |
| The Italian Cook Book (1919) | Chicken with Sherry |
(Polio al marsala) Cut the chicken in big pieces and put it in the saucepan with one medium sized onion chopped fine and a piece of butter. Season with salt and pepper ... From The Italian Cook Book: The Art of Eating Well, 1919, page 40. | |
| The Italian Cook Book (1919) | Chicken with Tomatoes |
(Polio alia contadina) Take a young chicken and make some holes in the skin in which you will put some sprigs of rosemary and a clove of garlic cut into five or six ... From The Italian Cook Book: The Art of Eating Well, 1919, page 39. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Chicken, Baltimore Style |
Split a young chicken down the back as for broiling; take out the breastbone and cut off the tips of the wings. Cut into four pieces, dredge with salt and pepper, dip ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 224. | |
| The Cook's Own Book (1832) | Chicken, Cold Fried |
in quarters, and take off die skin, nib it with an egg beaten up, and cover it seasoned with pepper, salt, grated lemon-peel, and chopped parsley, fry it in butter, ... From The Cook's Own Book, 1832, page 95. | |
| Larkin Housewives' Cook Book (1915) | Chicken, Creole Style |
Chop fine, one green pepper, one onion and two large tomatoes, or use one and one-half cups of canned tomatoes. Put some butter or other fat in a sauce-pan, add the ... From Larkin Housewives' Cook Book, 1915, page 27. | |
| Mrs. Hale's New Cook Book (1857) | Chicken, or |
veal and delicate pork chops seasoning of sage and a little parboiled or an eschalot or two partridges or rabbits neatly carved, mixed with small mushrooms, and ... From Mrs. Hale's New Cook Book, 1857, page 302. | |
| The International Cook Book (1906) | Chicken, Scheveningen |
String Beans, Polonaise (1143) Roast Ribs of Beef (126) Escarole Salad (100) Langues de Chats (890) 2387. CREAM OF CHICORY Remove the stale leaves, if any, then detach ... From The International Cook Book, 1906, page 738. | |
| The International Cook Book (1906) | Chicken, Udaipur |
Chocolate Eclairs (2217) 2909. FROGS' LEGS, BORDELAISE Cut claws off one and a half pounds fresh frogs' legs and separate legs. Finely chop together six sound shallots, ... From The International Cook Book, 1906, page 900. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Chicken-and-Fresh-Mushroom Salad |
Peel mushroom caps, break in pieces, and sautd m melted butter five or six minutes with a slice of onion; add chicken liquor or hot water and let simmer until tender. ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 129. | |
| Gulf City Cook Book (1878) | Chicken-essence |
Take a whole small chicken or half of a large one; mangle it, so as to crush the bones; pour on it a pint and a half of cold water, and drop in three allspice. it over a ... From Gulf City Cook Book, 1878, page 251. | |
| Gulf City Cook Book (1878) | Chicken-pie with Eggs |
To one chicken, six hard-boiled eggs, and one cup of butter. Cut the chicken as for frying; parboil in water,—in which you put a salt,—to cook it Line a baking-pan with ... From Gulf City Cook Book, 1878, page 58. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Chicken-Salad Sandwiches |
(Chou-paste boxes.) Bake chou paste in long, slender shapes, like Eclairs, but narrower and shorter; split apart on the ends and one side and fill with chicken salad. ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 189. | |
| The Cook's Own Book (1832) | Chickens in a Minute |
chicken in pieces, and put it in a stewpan butter; add to it some mushrooms, and shake them; moisten it with stock or water, and white wne; it has boiled once, it from ... From The Cook's Own Book, 1832, page 96. | |
| California Mexican-Spanish Cook Book (1914) | Chile Con Carne |
Cook beef, veal or chicken with parsley, carrots, celery, onions, bay leaf. Let it cook very slowly until tender, then cut meat into small pieces, strain the juice, add ... From California Mexican-Spanish Cook Book, 1914, page 68. | |
| California Mexican-Spanish Cook Book (1914) | Chile Con Game |
One-half cup chopepd salt pork, one-half cup suet, add one-half cup chopped onion, one teaspoon aregano, one-half teaspoon safron, fry all together; add two cups cooked ... From California Mexican-Spanish Cook Book, 1914, page 68. | |
| Chinese-Japanese Cook Book (1914) | Chinese Style |
Two and one half pounds of chicken; two tablespoonfuls of sweet lard; one tablespoonful of syou; one half onion; one teaspoonful of cornstarch or Quong Sang Chong; one ... From Chinese-Japanese Cook Book, 1914, page 37. | |
| The Picayune Creole Cook Book (1901) | Chopped Parsley |
Trim the cutlets nicely, rub well with salt and pepper, brush with a little butter, and broil over a quick, clear fire, allowing about eight minutes, or less, according ... From The Picayune Creole Cook Book, 1901, page 138. | |
| Aunt Sammy's Radio Recipes (1927) | Christpvlas Chicken |
A plump fowl, weighing to 2 tablespoons chopped onion. 2 tablespoons parsley. Salt and pepper. pounds. 4 or 5 medium-sized potatoes. 1 cup raisins, without seeds. 3 cups canned tomatoes. From Aunt Sammy's Radio Recipes, 1927, page 46. | |
| The Boston Cooking-School Cook Book (1896) | Cigarettes a la Prince Henry |
Roll puff paste very thin, and spread with Chicken Forcemeat. Roll like a jelly roll, and cut in pieces four inches long and a little larger round than a cigarette. ... From The Boston Cooking-School Cook Book, 1896, page 446. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Clean and |
truss, pin in the floured cloth and put in which one pound of rather lean boiling three hours. The time of cooking depends upon the age of the fowl. If they are not more ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 147. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Clean and |
cut the same as for a Brown Fricassee. the giblets. in a stewingpan, partly cover with boiling water, set over a moderate fire, and simmer until tender (about an hour ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 185. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Clean and |
the birds. Rub the breasts with a piece of onion. Divide the butter six equal parts, put one part into each squab, and with it one cranberry. them into a baking-pan, cut ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 216. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Clean the |
chicken, and put to to a carefully; and simmer gently until the meat is very tender— about an hour and a Take out the chicken, skin, and take all the flesh from the ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 183. | |
| La Cuisine Creole (1885) | Cold Chicken Escalloped |
Mince cold chicken without the skin, wet it with gravy or hot water (gravy is best), and season with salt and pepper. To the minced meat of one chicken, put two ounces ... From La Cuisine Creole, 1885, page 77. | |
| Housekeeping in Old Virginia (1879) | Cold Chicken with Yinegar |
Cut up the chicken in fine pieces and crack the bones. Season with salt and pepper; put it in a deep baking plate with a lump of butter, and one tablespoonful vinegar. ... From Housekeeping in Old Virginia, 1879, page 233. | |
| Mrs. Beeton's Book of Household Management (1861) | Cold Collation Dishes |
i— Pigeon Pie. 2— Raised Game Pie. 3— Cutlets and Peas. 4— Prawns en Bouquet. 5— Creme Chicken. 6— Plovers' Eggs. 7— Lamb Cutlets. 8— Larks Farcie. 9— Piped Ham. 10— ... From Mrs. Beeton's Book of Household Management, 1861, page 637. | |
| The Creole Cookery Book (1885) | Cold Fowls |
When cold fowl is cut up and served for the table, let it be done with a short knife, and with precision; the slices from the breast should be well cut and the whole ... From The Creole Cookery Book, 1885, page 70. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Cold Game Pie |
of (See foi game.) Cut all the meat from two partridges or and put the bones on to boil with three quarts of water and three pounds of a shank of veal. Fry four large ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 175. | |
| The Epicurean (1894) | Cold Servick |
to form a right angle; these squares are intended to keep up the tenderloins on the inclined slope, and are most necessary; place the small molds at the ends, and set ... From The Epicurean, 1894, page 751. | |
| The Southern Cookbook (1912) | Color of Fowls |
Cut the livers, slices of lemon in dice, scalded parsley, and hard eggs, add salt, and mix with up, and pour fowls. Or for roast rabbit. Egg Boil the eggs hard, and cut ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 128. | |
| Mrs. Beeton's Book of Household Management (1861) | Consistency of Sauces |
The consistency of a sauce varies according to its use. For a coating sauce, that is, a sauce thick enough to mask a chicken, cutlets, etc., over which it is poured, the ... From Mrs. Beeton's Book of Household Management, 1861, page 255. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Consomme Japonnaise |
2 lbs. lean beef 3 lbs. shin of beef Bones from roast chicken i carrot, sliced i onion, sliced i clove garlic i stalk celery, i sprig parsley, i leek, each cut in 10 ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 232. | |
| La Cuisine Creole (1885) | Consomme of Beef and Fowl |
Take two pounds of lean beef and a fowl half roasted and cut in pieces, put into a saucepan, which must be filled with stock or plain broth; skim it well, salt it to ... From La Cuisine Creole, 1885, page 16. | |
| The International Cook Book (1906) | Consomme", Russe Bluefish, Havanaise |
Potato Croquettes (390) Chicken Saute, Paysanne Fresh String Beans with Butter (1579) Roast Beef (126) Chicory Salad (38) 1897. CONSOMME^ RUSSE Prepare a consomme (No. ... From The International Cook Book, 1906, page 580. | |
| The Picayune Creole Cook Book (1901) | Consommé de Volaille |
1 Large’ Chicken Cut in Pieces. 1 Onion. 3 Quarts of Cold Water. 1 Small Stalk of Celery. 1 Carrot. 1 Turnip. Put the chicken into the salt and water and let it simmer ... From The Picayune Creole Cook Book, 1901, page 29. | |
| The Creole Cookery Book (1885) | Coquilles De Volaille |
Have a good full grown chicken, which you boil until tender. Pull the meat from the chicken in flakes after skinning it; with a sharp knife cut the meat in square pieces ... From The Creole Cookery Book, 1885, page 71. | |
| The Creole Cookery Book (1885) | Coquilles De Volaille |
For one chicken, medium size (which makes a small quantity). Boil the chicken; cut in little pieces, hash up with the chicken $ can of mushrooms, } can of truffles (if ... From The Creole Cookery Book, 1885, page 72. | |
| Aunt Sammy's Radio Recipes (1927) | Corn Rabbit |
2 cups canned corn, crushed grains. 1 tablespoon green pepper. 1 or 2 teaspoons minced onion. yi teaspoon salt. Few drops tabasco sauce. 1 cup grated cheese. Toast or ... From Aunt Sammy's Radio Recipes, 1927, page 22. | |
| La Cuisine Creole (1885) | Country Fried Chickens |
Take a young, fat chicken, cut it up, pepper and salt it, dredge it over with flour, and set it by while you mix a cup of lard, and some slices of fat bacon in a fry¬ ... From La Cuisine Creole, 1885, page 74. | |
| The New England Economical Housekeeper and Family Receipt Book (1845) | Cover the whole with a |
pretty thick paste, and bake it. 174. Chicken Pie. * Cut up your chicken, parboil it, season it in the pot, take up the meat, put in.a flour thickening, and scald the ... From The New England Economical Housekeeper and Family Receipt Book, 1845, page 45. | |
| The Boston Cooking-School Cook Book (1896) | Creamed Chicken |
2 cups cold cooked chicken, 2 cups White Sauce II cut in dice )^ teaspoon celery salt Heat chicken dice in sauce, to which celery salt has been added. From The Boston Cooking-School Cook Book, 1896, page 319. | |
| The Picayune Creole Cook Book (1901) | Creamed Chicken |
Poulet @ la Creme, Select a fine one-year-old chicken, and clean, singe and boil according to the above recipe, first having cut in joints, however. In boiling always ... From The Picayune Creole Cook Book, 1901, page 126. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Creamed Chicken |
One chicken of four and one-half pounds or two of six pounds, four sweetbreads, and one can of mushrooms. Boil chicken and sweetbreads, and when cold cut up as for ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 202. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Creole Chicken |
Cut a chicken in pieces for serving; season with salt Melt four tablespoons butter, add one fourth cup finely chopped onion, chicken, and saute until golden Remove ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 119. | |
| The Picayune Creole Cook Book (1901) | Croatons to Garnish |
Prepare the rabbit; clean and draw, and cut into pieces at the joints. Rub well with salt and pepper; put a tablespoonful of butter into the saucepan with the rabbit and ... From The Picayune Creole Cook Book, 1901, page 144. | |
| The Picayune Creole Cook Book (1901) | Croattons to Garnish |
Clean the Partridges; singe, draw and wipe well. Cut up the birds as for Fricasséed Chicken. Rub well with salt and pepper and place in a stewpan, and Iet them brown ... From The Picayune Creole Cook Book, 1901, page 150. | |
| The Picayune Creole Cook Book (1901) | Croftons to Garnish |
Cut the Venison into pieces of about two inches square. Salt and pepper well. Put two tablespoonfuls of butter into a saucepan with the Venison and let it brown slowly. ... From The Picayune Creole Cook Book, 1901, page 139. | |
| The Picayune Creole Cook Book (1901) | Cromesquies With Truffles |
Cromesquies aug Truffes. 1 Roasted Chicken. 2 Truffles. 1 pint of Veloutée Sauce. 6 Pieces of Crépinette. Salt and Pepper to Taste. A Dash of Roast the chicken, then ... From The Picayune Creole Cook Book, 1901, page 246. | |
| The Creole Cookery Book (1885) | Croquettes—chicken |
Boil a chicken tenderly; when cold, chop fine, put some of its liquor in pan with butter the size of a hen’s egg, mix in a little flour, salt, red and black pepper, ... From The Creole Cookery Book, 1885, page 73. | |
| The Cook's Own Book (1832) | Cucumber Mangoes |
Cut a long narrow piece out of die sides of large Turkey cucumbers, scoop out the and with a ]>art of diem mix some mustard seed, shred garlic, and grated horse-radish; ... From The Cook's Own Book, 1832, page 106. | |
| The Dixie Cook-Book (1883) | CuickEeNn Saab |
Four chickens; two bunches of celery to each chicken; one pint vinegar, two eggs, two table-spoons salad oil, two of liquid mustard, one of sugar, one of salt, one ... From The Dixie Cook-Book, 1883, page 294. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Cuicken Pre |
Cut up two young chickens, place in hot water enough to cover, boil until tender; line a four or five quart pan with a rich bakingpowder or soda-biscuit dough quarter of ... From Buckeye Cookery and Practical Housekeeping, 1877, page 247. | |
| The Dixie Cook-Book (1883) | Cuicken Pupprne |
Dress and cut one chicken into small pieces, put it into a saucegan or kettle with a little water, season with salt and pepper, let boil until it begins to grow tender, ... From The Dixie Cook-Book, 1883, page 283. | |
| The Dixie Cook-Book (1883) | Cuicken Saab |
Chop fine one chicken cooked tender, one head cabbage, and five cold hard-boiled eggs; season with salt, pepper and mustard to taste; warm one pint vinegar, add half a ... From The Dixie Cook-Book, 1883, page 294. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Cuicken Sauap |
Chop fine one chicken cooked tender, one head cabbage, and five cold hard-boiled eggs; season with salt, pepper, and mustard to taste; warm one pint vinegar, add half a ... From Buckeye Cookery and Practical Housekeeping, 1877, page 257. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Cuicken Sauap |
Boil one chicken tender; chop moderately fine the whites of twelve hard-boiled eggs and the chicken; add equal quantities of chopped celery and cabbage; mash the yolks ... From Buckeye Cookery and Practical Housekeeping, 1877, page 258. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Cuicken Savap |
Four chickens, two bunches of celery to each chicken, one pint vinegar, two eggs, two table-spoons salad oil, two of liquid mustard, one of sugar, one of salt, one ... From Buckeye Cookery and Practical Housekeeping, 1877, page 258. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Cuickens For Lunca |
Split a young chicken down the back, wash and wipe dry, season with salt and pepper. Put in » dripping-pan, and place in a moderate oven; bake three-quarters of an hour. ... From Buckeye Cookery and Practical Housekeeping, 1877, page 246. | |
| The Dixie Cook-Book (1883) | CuIcKENS FoR Luncx |
Split a young chicken down the back, wash and wipe dry, s agon with salt and pepper. Put in a dripping-pan, and place in a moderate oven; bake three-quarters of an hour. ... From The Dixie Cook-Book, 1883, page 281. | |
| The Cook's Own Book (1832) | Currant, for Venison |
Boil in water for a few minutes an ounce of nicely-cleaned add direc s|xx>nfuls of grated bread, a piece of butter the size of a walnut, four cloves, and a glass of Port ... From The Cook's Own Book, 1832, page 230. | |
| Rumford Complete Cook Book (1908) | Curried Chicken |
% sour apple or 1 table1 tablespoon curry powder. spoon lemon juice. 2 cups milk or chicken 2 cups chicken cut into dice. Melt the butter, add flour and curry powder and ... From Rumford Complete Cook Book, 1908, page 60. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Curried Chicken |
Four tablespoons of butter, two cups of rich milk, four tablespoons of flour, two cups of chicken meat, one tablespoon of curry powder, two hard-boiled eggs, one ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 230. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Curry Chicken |
Cut the chicken into good shaped pieces, put it into a saucepan with a few little pieces of salt pork, an onion, and a little salt. Put in cold water enough to cover it; ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 71. | |
| The White House Cook Book (1887) | Curry Chicken |
CUT up a chicken weighing from a pound and a half to two pounds, as for fricassee, wash it well, and put it into a stewpan with sufficient water to cover it; boil it, ... From The White House Cook Book, 1887, page 111. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Curry of Chicken |
Clean and cut the chicken the same as for a fricassee. Put two ounces into a frying-pan. Cut one onion into slices, add it, with the chicken, to the butter, and fry ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 189. | |
| La Cuisine Creole (1885) | Curry of Cold Roast Fowl |
Take two large onions, two apples, two ounces of but¬ ter, a dessertspoonful of curry powder or paste, half pint of gravy or soup-stock, one spoonful of lemon juice and ... From La Cuisine Creole, 1885, page 65. | |
| The Cook's Own Book (1832) | Curry of Veal, Fowl, &c |
Fry cu s cus diced veal, rabbit, fowl, or sweetbreads, in a deal of butter, dusting tlnur. Dust one side with curry powder; then turn and dust the oilier, strewing oxer ... From The Cook's Own Book, 1832, page 108. | |
| The Cook's Own Book (1832) | Custard, Turkey |
Put a txmnd and a half of good rice into cold water over it boils, take it off and; it into a large sanre- |wn, twelve glasses of good milk, a butter, the same of sugar, ... From The Cook's Own Book, 1832, page 110. | |
| Directions for Cookery, in Its Various Branches (1837) | Cut a |
ETC. slit top, and it an ornament of paste made in the form of a tulip. it in a moderate oven. It will be much improved by the addition of a quarter of a hundred; or by ... From Directions for Cookery, in Its Various Branches, 1837, page 146. | |
| The Appledore Cook Book (1872) | Cut a |
pound of salt pork inta slices, and fry them brown up the pork, dredge the chicken with salt, pepper, and flour, and fry a dark brown in the pork fat. From The Appledore Cook Book, 1872, page 137. | |
| Mrs. Owen's Illinois Cook Book (1871) | Cut the |
shoulders rabbits, and throw them into a little salt and water to draw out the blood; when ready, cut them in pieces and put them in a pot with water enough to cook ... From Mrs. Owen's Illinois Cook Book, 1871, page 91. | |
| The Picayune Creole Cook Book (1901) | Cut the Breasts of the Partridges |
into dice-shaped pieces, and then put them into a saucepan with a tablespoonful of butter. Add the blanched chicken livers, the truffle cut into dice-shaped pieces and ... From The Picayune Creole Cook Book, 1901, page 248. | |
| The Boston Cooking-School Cook Book (1896) | Cutlets of Chicken |
Remove fillets from two chickens; for directions, see page 245. Make' six parallel slanting incisions in each mignon fillet and insert in each a slice of truffle, having ... From The Boston Cooking-School Cook Book, 1896, page 438. | |
| The International Cook Book (1906) | Cutlets of Turkey. Esperance |
Fried Oyster Plant (968) 1759. CUTLETS OF TURKEY, ESPERANCE Pick off meat from the turkey left over from yesterday and cut in very small dice, with two ounces cooked ham ... From The International Cook Book, 1906, page 536. | |
| Common Sense in the Household (1871) | Cwilmon Sense |
poured off water; stew j£ve minutes in this; salt, pepper ' and add some or chicken gravy, or drawn Thicken ^vith a little flour wet in cold milk, and a beaten From Common Sense in the Household, 1871, page 246. | |
| The Southern Cookbook (1912) | Davenport Fowls |
Hang young fowls a night the livers, hearts and tenderest parts of the gizzard, shred with half a handful of young celery, an anchovy to each fowl, one and the yolks of ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 16. | |
| The Picayune Creole Cook Book (1901) | De la Tolailte |
Roast chicken, roast turkey, roast goose, roast duck are welcome dishes on every table. The entrées that are made from poultry are various, such as Turkey Daube, ... From The Picayune Creole Cook Book, 1901, page 123. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Deviled Chicken |
Chop very fine any pieces of cold may be left. To every pint of this meat allow YZ pint of cream i tablespooonful of butter 2 tablespoonfuls of bread % nutmeg, grated ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 196. | |
| Gulf City Cook Book (1878) | Deviled Turkey |
Take half a cup of tomatoes, one table-spoonful of catchup, one tea-spoonful of dry mustard, one table-spoonful of butter, and a little red pepper; pour this hot over ... From Gulf City Cook Book, 1878, page 88. | |
| The Boston Cooking-School Cook Book (1896) | Devilled Bone^ |
2 tablespoons butter Drumsticks, second joints, and 1 tablespoon Chili Sauce wings of a cooked chicken 1 tablespoon Worcestershire Salt From The Boston Cooking-School Cook Book, 1896, page 651. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Devilled Chicken |
Boil a chicken until tender in boiling salted water. When cold, cut at the joints, baste with soft butter, and broil till brown. Or cut any cold boiled or roasted ... From Mrs. Lincoln's Boston Cook Book, 1884, page 286. | |
| Housekeeping in Old Virginia (1879) | Devilled Cold Chicken |
Take the legs and wings of any cold fowl. Dress with pepper, salt, mustard, and butter; then broil. From Housekeeping in Old Virginia, 1879, page 233. | |
| Housekeeping in Old Virginia (1879) | Devilled Goose |
Plunge the goose into a pot of boiling water and let it remain half an hour. Fill with a stufling made of: Mashed Irish potatoes, a heaping tablespoonful butter, minced ... From Housekeeping in Old Virginia, 1879, page 197. | |
| Housekeeping in Old Virginia (1879) | Devilled Turkey |
Place the legs and wings (jointed) on a gridiron. Broil slowly. Have ready a sauce made of — 1 tablespoonful pepper vinegar. 1 tablespoonful made mustard. 1 ... From Housekeeping in Old Virginia, 1879, page 189. | |
| What Mrs. Fisher Knows About Old Southern Cooking (1881) | Domestic Duck |
Bake or roast in the same manner you do a turkey, and have it well cooked. M^ike stuffing of bread, like that prepared for turkey, with salt, pepper, butter or lard. Baste while cooking. From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 22. | |
| The Woman Suffrage Cook Book (1886) | Dr. Leila G. Bedell |
Chicken Ci >quettes8 One good sized fowl, one-quarter pound butter, one-half • pint sweet cream, three tablespoonfuls flour, one-quarter pint chicken stock, a little ... From The Woman Suffrage Cook Book, 1886, page 49. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Draw and |
as directed. Tie the legs and wings the as for Roast the breast with small lardoons about an apart, making two rows on Place the chicken in a baking-pan, put a ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 183. | |
| The Southern Cookbook (1912) | Dredge with |
and fry to a nice brown in drain from simmer in a good gravy, well seasoned, and thickened little flour and butter. Add the juice of a lemon. Pie Cut up two young fowls; ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 16. | |
| The Dixie Cook-Book (1883) | Dressinc FoR CHICKEN OR BEEF |
Boil potatoes, mash as if for the table, except that they should be less moist, stuff the chicken or roast with this, and bake as ordinarily; for ducks add onions ... From The Dixie Cook-Book, 1883, page 283. | |
| Housekeeping in Old Virginia (1879) | Dressing for Chicken Salad |
To four chickens, the yolks of twelve eggs mashed very smooth with: 1 raw egg beaten light. ^ teacup of mustard. ^ teaspoonful red pepper. 1 teacup salad oil. 1 cup of ... From Housekeeping in Old Virginia, 1879, page 216. | |
| The National Cookery Book (1876) | Drevilled Turkey |
Take a cooked leg of a t irkey or fowl. Slash it all over to the bone. Salt and pepper it well, using both black and cayenne. Mix some made mustard with fl uur, and ... From The National Cookery Book, 1876, page 93. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Drrssinc for Chicken or Beef |
Boil potatoes, mash as if for the table except that they should be less moist, stuff the chicken or roast with this, and bake as ordinarily; for ducks add onions chopped ... From Buckeye Cookery and Practical Housekeeping, 1877, page 247. | |
| The Cook's Own Book (1832) | Duck |
Mind your duck is well cleaned, and wiped out for stuffing, take an ounce of onion and half an ounce of green sage; tliein very and mix them with two ounces, e. a ... From The Cook's Own Book, 1832, page 112. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Duck |
Pick, singe and wipe outside. Salt and pepper the inside after carefully drawing and wiping out with a piece of old linen. Do not wash them. Cut off the wings at the ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 202. | |
| The Southern Cookbook (1912) | Duck |
Pie Bone a full grown young duck, and fine young fowl of a good size. Season them both and allspice. Put the fowl within the duck, a calf's tongue that has been pickled ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 19. | |
| La Cuisine Creole (1885) | Duck Boasted |
Pick, draw and singe the duck; wash it out carefully and stuff it with potatoes, mashed with butter, onions, and parsley. Put it down to a good fire or in a hot oven, ... From La Cuisine Creole, 1885, page 83. | |
| Chinese-Japanese Cook Book (1914) | Duck Chop Suey |
Three or three and one half pound duck; one tablespoonful of duck fat; one and one quarter tablespoonfuls of syou; dash of cayenne pepper; two teaspoonfuls of salt; one ... From Chinese-Japanese Cook Book, 1914, page 52. | |
| The Cook's Own Book (1832) | Duck or Goose Forced |
Cut the ifin.se o|X'ii at the and farefullv the lx>nes, excepting those of tlie legs and wiu^s. Take out all the meat from tile l>ody, leaving tile meat |xHind ... From The Cook's Own Book, 1832, page 112. | |
| The White House Cook Book (1887) | Duck Pie |
CUT all the meat from cold roast ducks; put the bones and stuffing into cold water; cover them and let boil; put the meat into a deep dish; pour on enough of the stock ... From The White House Cook Book, 1887, page 118. | |
| The Boston Cooking-School Cook Book (1896) | Duck Stuffing |
^ cup cracker crumbs ' 2 tablespoons butter 1^ cup shelled peanuts, finely Few drops onion juice chopped Salt and pepper }4 cup heavy cream Cayenne Mix ingredients in the order given. From The Boston Cooking-School Cook Book, 1896, page 315. | |
| Chinese-Japanese Cook Book (1914) | Duck with Herbs |
to four pound duck; one quarter pound of pork fat; one onion; two stalks of celery; one lemon peeling; one quarter clove of garlic; two tablespoonfuls of syou; one ... From Chinese-Japanese Cook Book, 1914, page 40. | |
| The Southern Cookbook (1912) | Duck, to Boil |
Choose a fine fat duck, salt it two days, boil it slowly, and cover it with onion sauce made white, and the butter melted with milk instead of water. The roast duck; ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 18. | |
| The Cook's Own Book (1832) | Duck, to P.oil |
allowing half a pound of butter to a pound of fl-iur. Truss a duck as for l>oiliiig; to the inside a little pcp|x>r and sill, one or two sage minced; enclose the duck in ... From The Cook's Own Book, 1832, page 112. | |
| The Good Housekeeper (1841) | Duck, to Stew |
Cut one or two ducks into quarters; fry them a light brown in butter; put them into a saucepan, with a pint of gravy, four onions whole, pepper, and some salt, a bunch ... From The Good Housekeeper, 1841, page 56. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Duck-and-Olive Salad |
Cut the meat from a duck in small pieces, and slice pim-olas very thin; use two tablespoonfuls of pim-olas to a cup of meat. Serve on a bed of cress with a French dressing. From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 133. | |
| Mrs. Beeton's Book of Household Management (1861) | Duckling in Paste Border |
1155.— CHICKEN CREAM. (Fr.— Creme de Volaille.) Ingredients. — \ a Ib. of raw chicken, free from bone and skin, $ of a pint of thick Bechamel sauce (see Sauces No. 178), ... From Mrs. Beeton's Book of Household Management, 1861, page 758. | |
| Aunt Babette's Cook Book (1889) | Eagout of Babbit |
Cut the rabbit into small pieces; lay them in salted water one hour and then wipe each piece dry. Sprinkle slightly with salt and ginger. Cut up two onions in a ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 120. | |
| The Southern Cookbook (1912) | Easily Made |
Take a little of the water that the fowls, must be kept hot) and stew with it some cut a bit of parsley, a blade of mace, and a bit of lemon-peel. Mix this a bit of ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 16. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | East Indian Curry |
Skin a chicken, cut it in small pieces, take two table-spoonsful of flour, and one of curry powder; stir them together dry, dip the chicken into it, and fry it a fine ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 70. | |
| The International Cook Book (1906) | Emincee of Turkey, Ancienne |
Fried Oyster Plant (968) 2379. LOBSTER SALAD, TAFT Boil two live lobsters of two pounds each in a gallon of boiling water with a tablespoon salt twenty minutes. Take ... From The International Cook Book, 1906, page 735. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | English Roast Turkey |
Melt two tablespoons butter, add one tablespoon chopped onion, three cups soft bread crumbs, chopped liver and heart, one teaspoon salt, one teaspoon poultry seasoning, ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 123. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | English Walnut and Chicken Salad |
For this salad there will be required twenty-four Eng'lish walnuts, onion, parsley, chicken liquor, celery, cold cooked chicken, French dressing and mayonnaise dressing. ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 268. | |
| Buckeye Cookery and Practical Housekeeping (1877) | EscaLopeD TURKEY |
Moisten bread-crumbs with a little milk, butter a pan and put in it a layer of crumbs, then a layer of chopped (not very fine) cold turkey seasoned with salt and pepper, ... From Buckeye Cookery and Practical Housekeeping, 1877, page 251. | |
| The International Cook Book (1906) | Escalopes of Venison, Chasseur |
Tomato Bock (2031) Roast Ribs of Beef (126) Lettuce Salad (148) Biscuit, Tortoni (1521) 2807. POTAGE, PROVENCAL Finely slice two medium white onions, one green pepper, ... From The International Cook Book, 1906, page 884. | |
| Aunt Babette's Cook Book (1889) | Family Pje-cbust |
TAKE one cup of nice drippings and mix with goose, duck or chicken fat. In the fall and winter, when poultry is plentiful and fat, you should save all drippings for ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 242. | |
| The Dixie Cook-Book (1883) | Fatep Sprive CHICKEN |
Put skillet on the stove with about half table-spoon each of lard and butter; when hot lay in chicken, sprinkle over with flour, salt and pepper, place lid on skillet, ... From The Dixie Cook-Book, 1883, page 284. | |
| La Cuisine Creole (1885) | Feench Chicken Salad |
Roast one or two nice chickens, season them well, and when cooked, put them by to cool. Just before serving the dish, carve the fowls in small pieces, tak¬ ing out all ... From La Cuisine Creole, 1885, page 111. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Fill the |
a fricassee, salmis or blanquette, and hot. A mould with a border two inches high and wide, and a space in the five and a half inches wide and eleven long, is pretty and ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 194. | |
| Aunt Babette's Cook Book (1889) | Filled Chrimsel |
Soak about three matzos, press out every drop of water, and heat a very little goose oil in a spider, just enough to dry the soaked matzos. Now add a few handfuls of ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 538. | |
| The Boston Cooking-School Cook Book (1896) | Fillets of Game |
Remove skin from breasts of three partridges. Cut off breasts, leaving wing joints attached. Separate large from mignon fillets. Make five parallel slanting incisions in ... From The Boston Cooking-School Cook Book, 1896, page 439. | |
| Mrs. Beeton's Book of Household Management (1861) | Foie de Volaille |
Ingredients.—Chicken livers, butter, brown sauce (see " Sauces," No. 233), rough put! paste, salt Method, i the gall and:id dry the livers, cut them t»ss them in hot ... From Mrs. Beeton's Book of Household Management, 1861, page 765. | |
| The Picayune Creole Cook Book (1901) | Following the French custom, Frog |
legs are highly prized as a delicacy by the Creoles. Properly cooked, they are much more delicate than chicken and a great dish at dinners. It must be remembered that ... From The Picayune Creole Cook Book, 1901, page 65. | |
| The Creole Cookery Book (1885) | Fonds L’artichaux, Stuffed |
Get the very best French artichokes in cans; then prepare a stuffing as follows: Boil a chicken in very little water; when done, chop it as fine as possible; beat the ... From The Creole Cookery Book, 1885, page 107. | |
| Manual for Army Cooks (1896) | For Army Cooks |
the turkey thoroughly in cold water; mince them: put them into a pot with enough cold water to cover them. Stew gently until tender, and keep warm. When the turkey is ... From Manual for Army Cooks, 1896, page 115. | |
| Mrs. Beeton's Book of Household Management (1861) | For Boiled Turkey and Fowls |
Ingredients. — £ of a pint of whit; stock, \ a pint of milk, 2 tablespoonfuls of cream, \\ ozs. of butter, i£ ozs. of flour, 2 sticks of celery (white part only), a ... From Mrs. Beeton's Book of Household Management, 1861, page 267. | |
| The Southern Cookbook (1912) | For Chicken Croquettes |
To make one dozen croquettes. Select three and one half pounds of chicken and boil well done, take the meat and chop very fine, use one pint of two raw eggs, parsley, salt and pepper. From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 14. | |
| Fifty-Two Sunday Dinners (1913) | For Roast Goosr or Duck |
4 cups hot mashed potatoes. - 1% teaspoon paprika. 214 tablespoons finely chopped _—114 teaspoon salt. onion or chives. 14 cup cream. lcup English Walnut meats 2 ... From Fifty-Two Sunday Dinners, 1913, page 20. | |
| Boston School Kitchen Text-Book (1887) | For the |
use as much milk as chicken it, thicken with flour in the proportion of 3^ tbsp. of flour to of liquid and season to taste with salt and pepper. From Boston School Kitchen Text-Book, 1887, page 222. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Force-Meat for Game |
One pound of clear uncooked veal, a quarter of a pound of fat pork, one pound of boiled ham, one quart of milk, one pint of bread crumbs, half a cupful of butter, three ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 236. | |
| The Cook's Own Book (1832) | Fowl a La Holandaise |
a forcemeat of grated bread, half its quantity of minced suet, an onion, or a few and some boiled parsley, season with pepper, and and an egg lieaten up to bind it. Bone ... From The Cook's Own Book, 1832, page 124. | |
| The Cook's Own Book (1832) | Fowl Boiled with Rice |
a in some well-skimmed clear mutton broth, and seasoned with onion, mace, pepper, and salt. About half an hour before it is ready, put in a quarter of a pint of rice ... From The Cook's Own Book, 1832, page 124. | |
| The Cook's Own Book (1832) | Fowl Broiled |
Split diem down the back, well salt and pepper broil them. Serve with mushroom sauce. From The Cook's Own Book, 1832, page 124. | |
| The Cook's Own Book (1832) | Fowl Hashed |
Cut a cold roasted pieces as for a fricassee, |it the trimmings into a saucepan with two or three shallots, a little lemon-|>eel, a blade ol'mace, a quarter of a pound ... From The Cook's Own Book, 1832, page 124. | |
| The Cook's Own Book (1832) | Fowl Roasted with Chest |
Roast some cliestnuts, very carefiilly, so that they may not be burnt, then oil' the skins, and peel alxiut a dozen of them, cut them small, and bruise them 1'arlxiil ... From The Cook's Own Book, 1832, page 125. | |
| The Cook's Own Book (1832) | Fowl, Game, or Rabbit Hash |
F.D. Cut into joints, put the trimmings a a of the broth thev were boiled in, and a onion cut in tour; let it through a sieve: then put two tablein a basin, and mix it ... From The Cook's Own Book, 1832, page 124. | |
| Mrs. Beeton's Book of Household Management (1861) | Fowl, Hare |
Ingredients. — 2 ozs. of ham or lean bacon, 4 ozs. of suet, 4 ozs. of bread crumbs, i teaspoonful of finely-chopped parsley, ^ a teaspoonful of mixed herbs, the grated ... From Mrs. Beeton's Book of Household Management, 1861, page 326. | |
| The Cook's Own Book (1832) | Fowl, Wild |
Tle of wild is preserved better bv not stuffing them; put into each, peppT, salt, and a bit of butter. do not so dressing as tame; tliey should be done of a line color, ... From The Cook's Own Book, 1832, page 125. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr. — Dinde a la Chipolata |
Ingredients. — i turkey, i^- to 2^ Ib. of sausage meat, i to 2 Ib. of veal forcemeat (see Forcemeats), larding bacon, i bottle of preserved mushrooms, -J a pint each of ... From Mrs. Beeton's Book of Household Management, 1861, page 814. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr. — Dinde a la Milanaise |
Ingredients. — i turkey, £ a Ib. of sausages, £ a pint of chestnuts boiled and peeled, 8 French prunes scalded, halved and the stones removed, 4 pears pared and ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr. — Pain grille a TEcossaise |
Ingredients. — £ a Ib. of chicken or duck livers, 2 small Gorgona anchovies, £ a teaspoonful of castor sugar, i oz. of butter, 3 yolks of eggs, £ a gill of cream, £ ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr. — Perdreaux Braises aux Choux |
Ingredients. — i brace of partridges, 3 slices of fat bacon, 2 peeled shallots, i bay leaf, i small bouquet garni, i blade of mace, i sliced carrot, i pint of good ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr. — Poulet au Gratin |
Ingredients. — \ a Ib. of coarsely-chopped cooked chicken, free from bone, 2 tablespoonfuls of finely-chopped cooked ham, £ a pint of Bechamel sauce, (see Sauces, No. ... From Mrs. Beeton's Book of Household Management, 1861, page 766. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr. — Poulet Grille aux Champignons |
See " Chicken, Grilled, with Mushroom Sauce," No. 1166. 1223.— FOWL, CURRIED. (Fr.— Poulet en Kari.) See " Fowl, Hashed, Indian Style," No. 1231, also " Indian Cookery." ... From Mrs. Beeton's Book of Household Management, 1861, page 790. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr. — Poulet Roti a la Frangaise |
Ingredients. — i chicken, i oz. of butter, i-£ gills of stock. For the mirepoix, or foundation: i small onion, i carrot, 2 or 3 slices of bacon, salt and pepper, bread ... From Mrs. Beeton's Book of Household Management, 1861, page 772. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr. — Ragout de Poulet en Riz |
Ingredients. — i boiled or roast chicken, 3 to 4 tablespoonfuls of white sauce, i cupful of cooked rice, salt, pepper, grate of a nutmeg, white Method. — Cut the remains ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr. — Ramaquins de Kari Froid |
Ingredients.- -4 ozs. of cooked chicken, veal or rabbit, i tomato, I finely-chopped medium-sized mild onion, | of a pint of white stock, £ of a pint of milk, £ of a pint ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr.— Canard Braise a la Frangaise |
Ingredients. — i duck, i pint of stock, £ of a pint of Espagnole sauce (see Sauces No. 244), i glass of port wine, i dessertspoonful of red currant jelly, i Spanish ... From Mrs. Beeton's Book of Household Management, 1861, page 780. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr.— Lapin Roti a TEspagnole |
Ingredients. — i rabbit, veal forcemeat (see Forcemeats), bacon, £ of a pint of Espagnole sauce No. 244. Method. — Stuff the rabbit with the forcemeat, sew up the ... From Mrs. Beeton's Book of Household Management, 1861, page 872. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr.— Poulet a la Italienne |
Ingredients. — I chicken, trussed for roasting, j of a pint of 1 sauce (see Sauces). macedoine, or vegetable mixture: carrot, turnip /. of butter, peppIfr, chopped p.. ... From Mrs. Beeton's Book of Household Management, 1861, page 779. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr.— Poulet Bouilli a la Turque |
Ingredients. — i chicken or fowl, \ a Ib. of boiled rice, \ a pint of tomato sauce (see Sauces No. 281), i oz. of butter, i teaspoonful of cornflour, i finely-chopped ... From Mrs. Beeton's Book of Household Management, 1861, page 754. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr.— Rissolettes de Volaille |
Ingredients. — About 4 ozs. of cooked chicken, 2 ozs. of cooked ham or i.utton mushrooms, i small trulilc, $ an oz. of butter, } an oz. <>1 t'.our, ] stock, i ... From Mrs. Beeton's Book of Household Management, 1861, page 771. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr.— Truffes a la Serviette |
Ingredients. — Large truffles, equal quantities of white wine and veal or chicken stock, slices of ham or bacon, a bouquet-garni (parsley, thyme, l> Method. 1 i-sli ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Directions for Cookery, in Its Various Branches (1837) | Friar's Chicken |
four pounds of knuckle of veal; white pepper and salt: put it into a soup-pan and let it boil till the meat^dfops from the bone. Have ready a pair of young fowls ... From Directions for Cookery, in Its Various Branches, 1837, page 38. | |
| The Cook's Own Book (1832) | Friars' Chicken |
Put four pounds of a knuckle of veal into four quarts of water; it gently tor two hours; it oft"; cut three chickens, or two younsf fowls into joints; skin them, and ... From The Cook's Own Book, 1832, page 126. | |
| The White House Cook Book (1887) | Fricassee Chicken |
CUT up two young chickens, put them in a stewpan with just enough cold water to cover them. Cover closely and let them heat very slowly; then stew them over an hour, or ... From The White House Cook Book, 1887, page 105. | |
| Rumford Complete Cook Book (1908) | Fricassee Chicken |
1 good-sized chicken. A little chopped parsley. A few slices of salt pork. A few mushrooms (these can be omitted). Boiling water to cover. Cut the chicken into ... From Rumford Complete Cook Book, 1908, page 63. | |
| Gulf City Cook Book (1878) | Fricassee Chicken with Apple |
Dress and disjoint a fowl. it in a deep kettle, with sufficient water to cover a tender pour off the liquor and brown nicely in salt pork fat. Thicken the gravy and ... From Gulf City Cook Book, 1878, page 59. | |
| Fifty-Two Sunday Dinners (1913) | Fricassee of Chicken |
Dress, singe, clean and cut two young chickens in pieces for serving. Sprinkle with salt and pepper, and dredge with flour, brown richly in equal parts of Cottolene and ... From Fifty-Two Sunday Dinners, 1913, page 58. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Fricassee of Chickens |
Cut the chicken into good shaped pieces, wash and dry them well; put into a deep frying-pan half a pound of butter, and put it over the fire until it melts. While it is ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 71. | |
| The White House Cook Book (1887) | Fricassee Rabbit |
CLEAN two young rabbits, cut into joints, and soak in salt and water half an hour. Put into a saucepan with a pint of cold water, a bunch of sweet herbs, an onion finely ... From The White House Cook Book, 1887, page 122. | |
| Common Sense in the Household (1871) | Fricasseed Chicken |
*J< Clean, wash, cut \ip, and skin a pair of young chickens. Lay in clear water If they are old, yovx cannot brown them well. Put them in a saucejDan, with enough cold ... From Common Sense in the Household, 1871, page 89. | |
| Mrs. Owen's Illinois Cook Book (1871) | Fricasseed Chicken |
Cut up chicken, and boil with a slice or two of pork in sufficient water to cover, till quite tender. Fry some pork, and when cooked a little, drain the chicken and fry ... From Mrs. Owen's Illinois Cook Book, 1871, page 85. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Fricasseed Chicken |
Cut off the wings and legs of chickens; separate the breasts from the backs; 10 * H the backs crosswise; cut off the necks and clean the gizzards; put them with the ... From Mrs. Porter's New Southern Cookery Book, 1871, page 123. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Fricasseed Chicken |
Cut up and put on to boil in a small quantity of water, season with salt, pepper, and an onion if liked; stew gently until tender, add a half pint cream or milk, and ... From Buckeye Cookery and Practical Housekeeping, 1877, page 248. | |
| What Mrs. Fisher Knows About Old Southern Cooking (1881) | Fricasseed Chicken |
must be tender and cleaned inside. Singe all pin feathers off over the fire. Boil two eggs hard, take the yelks and rub fine into one tablespoonful of butter, then add ... From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 25. | |
| The Dixie Cook-Book (1883) | FricassEED CHICKEN |
Cut up and put on to boil, skin side down, in a small quantity of water, season with salt, pepper, and slices of an onion if liked; atew gently until tender, remove ... From The Dixie Cook-Book, 1883, page 283. | |
| The American Frugal Housewife (1829) | Fricasseed Chicken, White |
The chickens are cut to pieces, and covered with warm water, to draw out the blood. Then put into a stew-pan, quarters of a pint of water, or veal broth, pepper, flour, ... From The American Frugal Housewife, 1829, page 62. | |
| The New England Cook Book (1905) | Fricasseed CMckens.—Cut them in |
pieces, and put stewpan salt and pepper; add a little water, and let them boil half an hour; then thicken the gravy with; add butter and a little cream, if you have it. ... From The New England Cook Book, 1905, page 80. | |
| The International Cook Book (1906) | Friday, Second Week of July |
Raspberries and Cream (1846) Grape-Nuts (1371) Eggs, Muzaffer-ed Din Whitebait, Fines Herbes (1373) Salisbury Steaks (34?) Hashed Potato Saute"es (50) 1992. EGGS, ... From The International Cook Book, 1906, page 611. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Fried Chicken |
; Take two fine young chickens, clean them carefully, and wipe them thoroughly dry. into the frying-pan, season with pepper and and dredge them Fry in richly browned on ... From Mrs. Porter's New Southern Cookery Book, 1871, page 123. | |
| Housekeeping in Old Virginia (1879) | Fried Chicken |
This dish is best when the chicken is killed the same day it is fried. Cut off the wings and legs, cut the breast in two, and also the back. "Wash well and throw in weak ... From Housekeeping in Old Virginia, 1879, page 194. | |
| Housekeeping in Old Virginia (1879) | Fried Chicken |
Kill the chicken the night before, if you can, and lay on ice, or else kill early in the morning. When ready, wipe dry, flour it, add pepper and salt, and fry in a ... From Housekeeping in Old Virginia, 1879, page 194. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Fried Chicken |
Cut the chicken into six or eight pieces. Dip in beaten egg and then in fine bread crumbs in which there is one teaspoonful of chopped parsley for of crumbs. Dip in the ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 189. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Fried Chicken |
Singe; cut at the joints; remove the breast bones. Wipe each piece with a clean wet cloth; dredge with salt, pepper, and flour, and sauté them in hot sal pork fat till ... From Mrs. Lincoln's Boston Cook Book, 1884, page 286. | |
| The Creole Cookery Book (1885) | Fried Chicken |
Having cut up a pair of young chickens, lay them ina pan of cold water to extract the blood; wipe them dry; season with pepper and salt, dredge them with flour, and fry ... From The Creole Cookery Book, 1885, page 69. | |
| The White House Cook Book (1887) | Fried Chicken |
WASH and cut up a young chicken, wipe it dry, season with salt and pepper, dredge it with flour, or dip each piece in beaten egg and then in cracker crumbs. Have in a ... From The White House Cook Book, 1887, page 108. | |
| The Boston Cooking-School Cook Book (1896) | Fried Chicken |
Clean, singe, and cut in pieces for serving, two young chickens. Plunge in cold water, drain but do not wipe. Sprinkle with salt and pepper, and coat thickly with flour, ... From The Boston Cooking-School Cook Book, 1896, page 305. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Fried Chicken |
Cut chicken in pieces for serving; dip in milk, sprinkle with salt and pepper, dip in flour or in crumbs, egg and crumb, and fry in deep fat. on brown of toast with ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 118. | |
| Rumford Complete Cook Book (1908) | Fried Chicken |
A little cold water. Salt, pepper and a little y2 cup lard and butter mixed. From Rumford Complete Cook Book, 1908, page 63. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Fried Chicken |
Clean and wash a chicken of the frying size, twice the age of a broiler; cut it up, dividing the breast into two pieces, and lay it in cold water for half an hour. Have ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 212. | |
| Fifty-Two Sunday Dinners (1913) | Fried Chicken |
Dress, clean and disjoint two chickens. Rub chicken over with a half lemon cut in half lengthwise, sprinkle with salt, pepper and dredge with flour. Sauté in hot ... From Fifty-Two Sunday Dinners, 1913, page 135. | |
| Fifty-Two Sunday Dinners (1913) | Fried Chicken |
Separate two young chickens in pieces for serving; dip in milk, sprinkle with salt, pepper and dredge with flour, or dip in crumbs, egg and crumbs and fry in deep hot ... From Fifty-Two Sunday Dinners, 1913, page 141. | |
| Larkin Housewives' Cook Book (1915) | Fried Chicken |
Singe, clean and cut in pieces ready to serve, dip in cold water, drain but do not wipe; sprinkle with salt and pepper and dip in Cook in hot pork fat or Larkin Cooking ... From Larkin Housewives' Cook Book, 1915, page 26. | |
| The Italian Cook Book (1919) | Fried Chicken |
(Polio fritto) Wash a spring chicken and keep in boiling for one minute. Cut into pieces at the joints, roll them in flour, season with pepper and dip in two whole beaten eggs. From The Italian Cook Book: The Art of Eating Well, 1919, page 33. | |
| The White House Cook Book (1887) | Fried Chicken a La Italienne |
MAKE common batter; mix into it a cupful of chopped tomatoes, one onion chopped, some minced parsley, salt and pepper. Cut up young, tender chickens, dry them well and ... From The White House Cook Book, 1887, page 108. | |
| Chinese-Japanese Cook Book (1914) | Fried Chicken with Almonds or Walnuts |
Two and one half pound chicken; two tablespoonfuls of olive oil; one cupful of Chinese almonds; two stalks of celery; one teaspoonful of onion juice; two one quarter ... From Chinese-Japanese Cook Book, 1914, page 44. | |
| Common Sense in the Household (1871) | Fried Chicken {No |
2). Cut up half a pound of fat salt pork in a frying-pan, and fry vuitil the gi'ease is extracted, but not it From Common Sense in the Household, 1871, page 90. | |
| The International Cook Book (1906) | Fried Chicken, Baltimore |
New London Salad (1745) Coffee Eclairs (2217) 3006. FRIED CHICKEN, BALTIMORE Singe, cut head and feet off a two-and-a-half-pound tender chicken, draw, neatly wipe and ... From The International Cook Book, 1906, page 900. | |
| The International Cook Book (1906) | Fried Eggs with Chicken Livers |
Broiled Fresh Herrings, Anchovy Butter (798) 1068. BARLEY WITH CREAM Immerse four ounces of the best barley in a pint boiling water for ten minutes. Thoroughly drain and ... From The International Cook Book, 1906, page 328. | |
| Common Sense in the Household (1871) | Fried Rabbit |
They must be very tender for this purpose. joints; soak for an hour in salt and water; dip in beaten egg, then in powdered cracker, and fry brown in nice sweet lard or ... From Common Sense in the Household, 1871, page 171. | |
| The White House Cook Book (1887) | Fried Rabbit |
AFTER the rabbit has been thoroughly cleaned and washed, put it into boiling water, and let it boil ten minutes; drain it, and when cold, cut it into joints, dip into ... From The White House Cook Book, 1887, page 123. | |
| Aunt Babette's Cook Book (1889) | Fried Rabbit |
Select very young rabbits, clean, cut into joints and soak in water slightly salted for an hour or more. Wipe dry, sprinkle each joint with fine salt, pepper and ginger. ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 121. | |
| Manual for Army Cooks (1896) | Fried Rabbit |
Unless the rabbit is tender it is not suitable for frying. Prepare and clean the rabbit as directed for baking. Cut it into pieces and wash it and dip each piece into ... From Manual for Army Cooks, 1896, page 117. | |
| Larkin Housewives' Cook Book (1915) | Fried Rabbit |
Skin, wash and cut up two rabbits. Cover with cold water and cook until tender. The water should not boil, only simmer. Roll the rabbit in seasoned flour and brown in ... From Larkin Housewives' Cook Book, 1915, page 28. | |
| Chinese-Japanese Cook Book (1914) | Fried Squab |
Two squabs; olive or peanut oil; two chicken livers; one small onion; two tablespoonfuls of syou; one tablespoonful of Chinese almonds; one quarter pound of white ... From Chinese-Japanese Cook Book, 1914, page 37. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Friep Sprina CHICKEN |
Put skillet on the stove with about one-half tablespoon each of lard and butter, when hot lay in chicken, sprinkle over with flour, salt and pepper, place lid on ... From Buckeye Cookery and Practical Housekeeping, 1877, page 248. | |
| The International Cook Book (1906) | Fritadelles of Turkey |
New Carrots, Colbert (1264) Tapioca Pudding (574) 2234. FRITADELLES OF TURKEY Detach the meat from the turkey left over from yesterday and cut in small pieces. Cut into ... From The International Cook Book, 1906, page 686. | |
| The International Cook Book (1906) | Fritot of Turkey, Italienne |
Peach Short Cake (2016) 2589. SCALLOPS, POULETTE Place one and a half pounds very fresh scallops in saucepan with half gill white wine, one gill water, and half teaspoon ... From The International Cook Book, 1906, page 809. | |
| The National Cookery Book (1876) | Frred Chicken |
Cut the chickens in pieces and season them with pepper, salt, and a dust of meal, and then fry them, after which lay them on a dish and cover over to ke p warm. Then ... From The National Cookery Book, 1876, page 101. | |
| Bohemian-American Cook Book (1915) | Fry a |
minced onion in butter, add it to the chicken, then add two cups of hot water and stew. You may add half a pound of ham cut into small pieces. Peel and dice potatoes, ... From Bohemian-American Cook Book, 1915, page 101. | |
| Common Sense in the Household (1871) | Fry in the |
fat left in the frying-pan one large onion, or two or three small ones, cut into slices. Let them brown well, and add them also to the chicken, with a teaspoonful of ... From Common Sense in the Household, 1871, page 89. | |
| The Kansas Home Cook-Book (1874) | G. Denman |
Cut the chicken in pieces; wash well; put in saucepan or pot half full of boiling water; add sage, pepper and till tender. Take a quart of flour, with two and a half ... From The Kansas Home Cook-Book, 1874, page 80. | |
| Mrs. Beeton's Book of Household Management (1861) | Game & Poultry |
i.— Snipe on Toast. a.— Larks on Toast. 3.— Roast Pheasant. 4.— Roast Pigeons. -Roast Fowl. 6 Roast Goose 7--Roa*t Duck. 8. -Boiled Fowl. 9.— Roast Turkey 1265.— TURKEY, ... From Mrs. Beeton's Book of Household Management, 1861, page 809. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Game Cutlets a la Royale |
One quart of the tender parts of cold game, cut into dice; one generous pint of rich stock, one-third of a box of gelatine, one quart of any kind of force-meat, tour one ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 191. | |
| Mrs. Beeton's Book of Household Management (1861) | Game or Poultry |
Ingredients. — 2 Ib. of hot potatoes, 2 ozs. of butter, 2 eggs, grated Parmesan cheese, egg and breadcrumbs, frying fat. Method. — Pass the hot potato quickly through a ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| The White House Cook Book (1887) | Game Pie |
CLEAN well, inside and out, a dozen small birds, quail, snipe, woodcock, etc., and split them in half; put them in a saucepan with about two quarts of water; when it ... From The White House Cook Book, 1887, page 121. | |
| The Boston Cooking-School Cook Book (1896) | Game Salad |
Drain the syrup from one can peaches. Arrange halves of fruit on lettuce leaves, and pour over all a dressing made by mixing two teaspoons sugar, one teaspoon celery ... From The Boston Cooking-School Cook Book, 1896, page 404. | |
| What Mrs. Fisher Knows About Old Southern Cooking (1881) | Game Sauce |
Take one peck of plums, half dozen silver skin onions and chop them very fine; put on the plums to cook. First seed plums; use a porcelain kettle; put the onions to stew ... From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 42. | |
| The Cook's Own Book (1832) | Game, Essence of |
rabbits, four partridges, two pounds of veal, two of put a stewpan, with a bottle of white wine; them until is entirely reduced to a jelly; then add to it broth, and ... From The Cook's Own Book, 1832, page 130. | |
| Good Things to Eat, as Suggested by Rufus (1911) | Game, Gravy and Garnishes |
ROASTED CANVAS-BACK DUCK—Procure a fine can¬ vas-back duck, pick, singe, draw thoroughly and wipe; throw inside a light pinch of salt, run in the head from the end of ... From Good Things to Eat, as Suggested by Rufus, 1911, page 54. | |
| Good Things to Eat, as Suggested by Rufus (1911) | Game, Gravy, Garnishes |
CHICKEN GRAVY—Put into a stockpot the bones and trimmings of a fowl or chicken with a small quantity of stock and boil them. Add flour and butter to thicken it, and then ... From Good Things to Eat, as Suggested by Rufus, 1911, page 55. | |
| The New England Cook Book (1905) | Game.—Game |
is rendered more tender, and its flavor is improved by keeping. If wrapped in a cloth saturated with equal parts of pyroligneous acid and water, it will keep many days. ... From The New England Cook Book, 1905, page 85. | |
| The Epicurean (1894) | Gamir les Caisses de Ris de Veau, de Volaille, etc |
Have one pound of raw chicken or game fillets cut in dice, fry them in four ounces of butter, seasoning with salt, pepper and nutmeg, and let cook for a few minutes, ... From The Epicurean, 1894, page 205. | |
| Aunt Babette's Cook Book (1889) | Gansleber in Sulz |
Fry a large goose liver in goose fat. Season with salt, pepper, a few whole cloves and a very little onion. Cut it up in slices and mix with the sulz and the whites of ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 139. | |
| The International Cook Book (1906) | Gateau, Emma |
2882. MULLIGATAWNY, MUDLEAR-CHANDRA Lift up breasts from a good fat grouse and keep on a plate. Draw, remove head and feet, then cut everything in small pieces. Place ... From The International Cook Book, 1906, page 900. | |
| Mrs. Hale's New Cook Book (1857) | General Directions—soups |
strain and season white pepper, salt, a little mace, a dessertrspoonful of lemon juice, and a large table-spoonful of flour, kneaded with an ounce of butter. Currie, ... From Mrs. Hale's New Cook Book, 1857, page 43. | |
| Buckeye Cookery and Practical Housekeeping (1877) | German CAKES |
One pound flour, one of white sugar, quarter pound almonds cut into small pieces, five eggs, grated rind of one lemon; drop this mixture into a large buttered pan, a ... From Buckeye Cookery and Practical Housekeeping, 1877, page 100. | |
| Aunt Babette's Cook Book (1889) | Gesghundene Gans |
Take only a very fat goose for this purpose. After cleaning and singeing, cut off neck, wings and feet. Lay the goose on a table, back up (for this is the proper way to ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 109. | |
| Jewish Cookery Book, on Principles of Economy (1871) | Giblet Stew.—tal |
ce a piece of beef of three pounds, and cut it small. Wash the giblets of some ducks, geese, or turkey, such as gizzard, liver, wings, neck, etc., and cut them quite ... From Jewish Cookery Book, on Principles of Economy, 1871, page 63. | |
| The Epicurean (1894) | Godiveau de Veau, de Brochet, de Volatile ou de Gibier |
Prepare the quenelles either v^'ith veal (No. 85) pike (No. 83) or else of chicken godiveau (No. 83), young rabbit or any other game. Divide it into several parts, then ... From The Epicurean, 1894, page 364. | |
| Chinese-Japanese Cook Book (1914) | Golden Cakes |
One and one half cupfuls of rice flour; one cupful of honey; one quarter cupful of mixed nuts, chopped; three teaspoonfuls of clarified goose fat; yolks of two eggs; ... From Chinese-Japanese Cook Book, 1914, page 75. | |
| Mrs. Hale's New Cook Book (1857) | Good Chicken |
Patties, {entree).— Raise fle.sh entirely from a young undressed it once or twice, and lay it into a small in which about an ounce of butter has been dissolved, and just ... From Mrs. Hale's New Cook Book, 1857, page 308. | |
| The Cook's Own Book (1832) | Goose |
berry Fool. Prepare a marmalade aa directed for the pudding: to which add a pint of good thick cream; serve up in glasses, or in a deep dish. If wanted in a,-liape, ... From The Cook's Own Book, 1832, page 261. | |
| The New England Cook Book, or Young Housekeeper's Guide (1836) | Goose |
* If a goose is tender under the wing, and you can break the skin easily by running the head of a pin across the breast, there is no danger of its being tough. A goose ... From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 26. | |
| The Southern Cookbook (1912) | Goose |
Pie Bone two green geese, having first removed every plug, and singed them nicely. W rash them clean; season high with salt, mace, pepper, and pimento: put one within ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 19. | |
| Aunt Babette's Cook Book (1889) | Goose Livee |
If very large (not likely to get them too large) cut in half, dry well on a clean cloth, after having lain in salted water for an hour. Season with fine salt and pepper, ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 130. | |
| Aunt Babette's Cook Book (1889) | Goose Livee with Chestnuts |
Prepare as above and garnish with glaze chestnuts which have been prepared thus: Scald until perfectly white, heat some goose fat or butter in a porcelain-lined kettle, ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 130. | |
| Aunt Babette's Cook Book (1889) | Goose Liver with Mushroom Sauce |
Take a large white goose liver, lay in salt water for an hour at least (this rule applies to all kinds of liver), wipe dry, salt, pepper and dredge with flour. Fry in ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 131. | |
| Common Sense in the Household (1871) | Goose Pie |
An old goose is as nearly good for nothing as it is possible for anything which was once valuable, and is not now absolutely spoiled, to be. The best use to put it to is ... From Common Sense in the Household, 1871, page 96. | |
| The International Cook Book (1906) | Goose Pie, Mrs. Nicoll |
2806. GOOSE PIE, MRS. NICOLL Soak a half pound California prunes in cold water for six hours, drain, remove stones and place prunes on a plate. Add a tablespoon powdered ... From The International Cook Book, 1906, page 884. | |
| The Cook's Own Book (1832) | Goose Roasted |
A stubble goose lie smiled sage and chopped small, and mixed |icp|>er and boil the sage and onion in a little wter before they are chopped, or mix a few bread cmmlis ... From The Cook's Own Book, 1832, page 133. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Goose Stuffed with Sauerkraut |
Draw and singe the goose as directed. it inside and out with a damp towel, and fill with sauerkraut. Sew it up, tie shape, and it in a it with about two quarts of ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 213. | |
| The Cook's Own Book (1832) | Goose Stuffing |
very fine an ounce of onion and half an ounce of^green sage leaves; into a stewpan s|x>onftils of water; simmer for ten put in a teaspoonful of pepper and salt, and one ... From The Cook's Own Book, 1832, page 232. | |
| The Boston Cooking-School Cook Book (1896) | Goose Stuffing |
% tablespoon finely chopped 1 cup chestnut puree shallot 3^ cup stale bread crumbs 3 tablespoons butter i^ tablespoon finely chopped ^^ lb. sausage meat parsley 12 ... From The Boston Cooking-School Cook Book, 1896, page 312. | |
| Mrs. Beeton's Book of Household Management (1861) | Goose, Duck, Pork |
Ingredients. — 2 Ib. of onions, \ a pint of freshly-made bread crumbs, i tablespoonful of finely-chopped sage or a teaspoonful of powdered sage, 2 ozs. of butter, salt ... From Mrs. Beeton's Book of Household Management, 1861, page 328. | |
| La Cuisine Creole (1885) | Goose, with Chestnuts a La Chipolita |
Get the goose ready as usual. To prepare the stuff¬ ing take sixty large chestnuts, peel them by scalding, then put them in a stew pan with two ounces of butter, one ... From La Cuisine Creole, 1885, page 86. | |
| The White House Cook Book (1887) | Grandmother's Family Spring Bitters |
MANDRAKE root one ounce, dandelion root one ounce, burdock root one ounce, yellow dock root one ounce, prickly ash berries two ounces, marsh mallow one ounce, turkey ... From The White House Cook Book, 1887, page 579. | |
| The New England Cook Book, or Young Housekeeper's Guide (1836) | Gravies and Sauces |
tea spoonful of cloves, put in a table spoonful of currant jelly, and half a tumbler full of wine, just before you take it from the fire. Many people prefer melted ... From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 35. | |
| Gulf City Cook Book (1878) | Green-corn Pudding, with Chicken |
Boil six large ears of corn; slice the grains off, commencing with a very thin coat of the outer grains. Boil a spring cbicken until quite tender; salt, pepper, and ... From Gulf City Cook Book, 1878, page 97. | |
| The Southern Cookbook (1912) | Grouse |
Are to be roasted like fowls; but their heads twisted under the wing, and served with gravy, and bread sauce, or with sauce for wild fowl. See sauces. To Pot Grouse, or ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 17. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Grouse, or Prairie Fowls |
Pick and draw the birds the same as chicken. Wipe them carefully, inside and out, with a wet towel; then dry them. Do not wash unless you wish to spoil them. Now tuck ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 225. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Guinea Fowls |
A young guinea fowl makes a most delicious fricassee. Draw, singe, and cut up the same as Fricassee of Chicken. Put a quarter-pound of sliced bacon into a stewing-pan; ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 213. | |
| The National Cookery Book (1876) | Gy Poultry |
Boil it very gently for half an hour, till the macaroni has soaked up all the milk or cream; pour over it cheese grated very fine, and then pour the whole, very hot, ... From The National Cookery Book, 1876, page 98. | |
| La Cuisine Creole (1885) | Haee or Rabbit Roasted |
If the hares and rabbits are young, the ears will be tender. Clean the rabbits and wash them through several waters. If to be roasted, they must be stuffed with grated ... From La Cuisine Creole, 1885, page 88. | |
| Common Sense in the Household (1871) | Ham and Chicken Pie |
Cut up and parboil a tender young chicken—a year old one is best. Line a deep dish with a good pie-crust. Cut some thin slices of cold boiled ham, and spread a layer ... From Common Sense in the Household, 1871, page 152. | |
| Common Sense in the Household (1871) | Ham and Chicken S.vndwiches |
Mince some roast chicken, and a like quantity of cold boiled han;. Put the mixture into a saucepan, Avitb enough gravy—cliicken or veal—to make a soft paste. have no ... From Common Sense in the Household, 1871, page 151. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Hare or Rabbit |
Cut up two hares, put them a pot with a piece of bacon, two onions chopped fine, a bundle of thyme and parsley, which must be taken out of the soup before it is ... From Mrs. Porter's New Southern Cookery Book, 1871, page 46. | |
| The Cook's Own Book (1832) | Hare Roasted |
Cut die skin from a hare that has been well soaked; put the spit and rub it well with Madeira, pricking it in various places iinlulie of it entirely a ]iaste, and roast ... From The Cook's Own Book, 1832, page 140. | |
| The Picayune Creole Cook Book (1901) | Hare, Creole Style |
Civet de Liévre a la Créole 1 Fine, Tender Hare. 1 Large Onion. 1 Dozen Small Onions. 3 Tomatoes, 1 Ounce of Minced Ham. 2 Sprigs of Thyme. 2 Bay Leaves. 1 Giass of ... From The Picayune Creole Cook Book, 1901, page 145. | |
| The Cook's Own Book (1832) | Hare, Jugged |
Having skinned a hare, cut off the shoulders and legs, and divide the back three pieces; nib them fat bacon, and put them stewpan with the trimmings, allspice, mace, ... From The Cook's Own Book, 1832, page 140. | |
| Chinese-Japanese Cook Book (1914) | Hare, Sweet and Sour |
One good-sized rabbit or hare; one cupful of vinegar; one cupful of syou sauce; one tablespoonful of salt; three of sugar; one cupful of mirin sauce; one tablespoonful ... From Chinese-Japanese Cook Book, 1914, page 93. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Hash Turkey or Chickens |
Cut the meat from the bone, take off the skin, cut the meat into small pieces, put them into a saucepan with a little pepper, salt, and if you have it a little cold ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 69. | |
| The Cook's Own Book (1832) | Hashed Hare |
Cut up the fit to help at table, and die joints of die legs and shoulders, and set by Put the trimmings and gravy you have left, with half a pint of water (there should ... From The Cook's Own Book, 1832, page 140. | |
| Gulf City Cook Book (1878) | Haunch of Venison |
A good haunch of venison will take three or four hours to roast. It being a dry meat it would be well to cover it with a paste made of flour and water, until nearly ... From Gulf City Cook Book, 1878, page 63. | |
| The White House Cook Book (1887) | Haunch of Venison |
A HAUNCH of venison is the prime joint, and is carved very similar to almost any roasted or boiled leg; it should be first cut crosswise down to the bone following the ... From The White House Cook Book, 1887, page 31. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Haunch of Venison Roasted |
Wipe the venison well with a towel dipped in warm water. Leave the hoof and four or five inches of skin or hair on the lower part of the leg. the haunch thickly with ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 217. | |
| Housekeeping in Old Virginia (1879) | Haunch of Yenison |
Rub the venison over with pepper, salt, and butter. Repeat the rubbing. After it has been put in the oven, put in as much cold water as will prevent burning and draw the ... From Housekeeping in Old Virginia, 1879, page 115. | |
| Mrs. Owen's Illinois Cook Book (1871) | Have a |
stuffing made as for turkey or goose, and spread it well over the meat, putting on occasionally cut strips of salt pork; season this dressing highly; roll your meat up ... From Mrs. Owen's Illinois Cook Book, 1871, page 54. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Havncx or VEnison.—A haunch |
of venison should be cut acroes to the bone on the line 1-3-2, then turn the dish a little, and put the point of the knife at 3, and cut down as deep as possible in the ... From Buckeye Cookery and Practical Housekeeping, 1877, page 382. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Here the |
crisp, green herbs, delicately acidulated, complement and correct the richness of these plats. Occasionally when the game is omitted and an acid sauce accompanies the ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 36. | |
| Mrs. Owen's Illinois Cook Book (1871) | Hoast Goose |
A goose should be roasted in the same manner as a turkey. It is better to make the stuffing with some mashed potatoes; always an onion, as a goose is' not good without ... From Mrs. Owen's Illinois Cook Book, 1871, page 86. | |
| Mrs. Hale's New Cook Book (1857) | Hold the |
gridiron at a considerable distance from the fire, and allow the fowl to remain until it is nearly half done; then turn it, taking great care that it does not bum. it of ... From Mrs. Hale's New Cook Book, 1857, page 208. | |
| The National Cookery Book (1876) | I and SCAM |
them with a little butter. lo Brott PiGeons. Split the pigeons open down the back. Season them with pepper and salt and let them lie for ten minutes; then baste flour ... From The National Cookery Book, 1876, page 114. | |
| The Cook's Own Book (1832) | I Mi Beef, Veal, Game, or |
Take three pound* of lean beef, nil) it an of salt|-tre. and tncn a hanilful of common; let it lie in salt for a couple of days, rubbing it well each day; put it |>an or ... From The Cook's Own Book, 1832, page 197. | |
| Bohemian-American Cook Book (1915) | I'otletlcy |
the as you would mutton dip in melted butter and bake in the or on the in a To the liquor add vinegar and pepper sauce, simmer down and serve with the cutlets. 8rni neh ... From Bohemian-American Cook Book, 1915, page 113. | |
| The New England Cook Book, or Young Housekeeper's Guide (1836) | Ib. of |
to every dozen of pigeons, mix a flour and water and into the gravy. When stewed tender, if you wish to brown them, take them up, and in a little pork fat or butter, an ... From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 27. | |
| The Cook's Own Book (1832) | Ihit.r |
TAean old turkey, trues it in lite usual way; roll tome large lardons in a mixture of salt, pepper, four spires, and sweet iK-ibs, and tlie turkey lay slices of bacon in ... From The Cook's Own Book, 1832, page 273. | |
| Mrs. Hale's New Cook Book (1857) | Ilks. Hale S ^jkw Cook Book |
lioils, skim it very clean; let it simmer very gently for abon* an hour and a quarter, if a duck or fowl—longer if a bird; strain off the liquor, and the ducks by the ... From Mrs. Hale's New Cook Book, 1857, page 210. | |
| Aunt Babette's Cook Book (1889) | Imitation Pate De Foi Geas |
Take as many livers and gizzards of any kind of fowl as you may have on hand; add to these three tablespoonfuls of melted butter, a finely chopped onion, one ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 195. | |
| The Boston Cooking-School Cook Book (1896) | Individual Chicken Salads in Aspic |
Cover bottom of individual moulds set in ice-water with aspic jelly mixture. When jelly is firm decorate with yolks and whites of ^' hard-boiled " eggs cooked as for ... From The Boston Cooking-School Cook Book, 1896, page 411. | |
| Two Hundred and Seventy-Five War-Time Recipes (1918) | Individual Serving |
\i tsp Knox gelatine % tsp lemon juice 1 tsp boiling water 13^ tbsp thick cream 3 tbsp cold chicken cut in cubes Y2 tsp chopped parsle}^ Soak gelatine in lemon juice and ... From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 50. | |
| Bohemian-American Cook Book (1915) | Interlard and |
salt the rabbit. in a roasting pan three sliced onions, a dash of thyme, one bay ten whole two cloves, a clove of garlic, a slice of bacon, and the rabbit, little wine ... From Bohemian-American Cook Book, 1915, page 108. | |
| The Cook's Own Book (1832) | Iraking-stove |
(nib it over with mutton-suet as as they are on); as as begin to; be sufficiently baked when colored on both sides. MI'I.1.\<: VTAWNY. in two quaris of water one pound ... From The Cook's Own Book, 1832, page 163. | |
| Rumford Complete Cook Book (1908) | Italian Chicken |
1 small onion thinly sliced. 1y2 pints water. Seasoning of salt and pepper. Yt cup olive oil. 2 teaspoons cornstarch. Cut the as for a fricassee; in just enough water to ... From Rumford Complete Cook Book, 1908, page 59. | |
| The Appledore Cook Book (1872) | Itoast Duck |
Prepare the dressing as for goose, and roast before a hot fire forty minutes, or if in the oven have it very hot and' roast Serve with either apple-sauce or currant ... From The Appledore Cook Book, 1872, page 132. | |
| The Cook's Own Book (1832) | Ix-lter |
on the si/.eii partridge will take half an hour; when nearly done, lake away the bacon, brown die partridge well; sprinkle it with flour and salt, and froth it ... From The Cook's Own Book, 1832, page 180. | |
| Presbyterian Cook Book (1873) | J. R. Young |
One sweet bread; one pound of chopped chicken bread crumbs; pour on of boiling water enough to moisten; add the yolks of two eggs; stir over the fire till quite stiff, ... From Presbyterian Cook Book, 1873, page 31. | |
| La Cuisine Creole (1885) | Jambalaya of Fowls and Eice |
Cut up and stew a fowl; when half done, add a cup of raw rice, a slice of ham minced, and pepper and salt; let all cook together until the rice swells and absorbs all ... From La Cuisine Creole, 1885, page 114. | |
| Housekeeping in Old Virginia (1879) | JBoiled Turkey |
Prepare the turkey as for roasting. Tie it in a cloth or boil rice in the pot with it, if you wish it to look white. It is imjjroved by boiling a pound or two of salt ... From Housekeeping in Old Virginia, 1879, page 188. | |
| Housekeeping in Old Virginia (1879) | JBrunswich Stew |
Take two chickens or three or four squirrels, let them boil in water. Cook one pint butter-beans, and one quart tomatoes; cook with the meat. When done, add one dozen ... From Housekeeping in Old Virginia, 1879, page 220. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Jellied Chicken |
Cook six chickens in a small quantity of water, until the meat will part from the bone easily; season to taste with salt and pepper; just as soon as cold enough to ... From Buckeye Cookery and Practical Housekeeping, 1877, page 249. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Jellied Chicken |
Cut up two chickens, boil till tender in water to cover. Take out, remove skin and bones, season the liquor (one and a half pints), with butter, pepper and salt, and ... From Buckeye Cookery and Practical Housekeeping, 1877, page 249. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Jellied Chicken |
Boil one chicken till it will separate from bones, take out, cut in emall pieces, mix light and dark meat—not using skin; add salt, pepper, and about half a box Coxe’s ... From Buckeye Cookery and Practical Housekeeping, 1877, page 249. | |
| Gulf City Cook Book (1878) | Jellied Chicken |
Take one large chicken, or two small ones; boil them in a quart of water until tender. Cut off the meat, put the skin and bones back into the liquor and boil it down to ... From Gulf City Cook Book, 1878, page 61. | |
| The Dixie Cook-Book (1883) | Jellied Chicken |
Cook six chickens in a small quantity of water, until the meat will part from the bone easily; season to taste with salt and pepper; just as soon: a3 cold enough to ... From The Dixie Cook-Book, 1883, page 284. | |
| The Boston Cooking-School Cook Book (1896) | Jellied Chicken |
Dress, clean, and cut up a four-pound fowl. Put in a stewpan with two slices onion, cover with boiling water, and cook Slowly until meat falls from bones. When half ... From The Boston Cooking-School Cook Book, 1896, page 309. | |
| Dainty Desserts for Dainty People (c. 1910s) | Jellied Chicken |
Dress, clean, and cut up a fowl. Put in a stewpan with two'sllces onion, cover with boiling water, and cook slowly until meat falls from bones. When half cooked, add ... From Dainty Desserts for Dainty People, c. 1910s, page 32. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Jellied Chicken with Mayonnaise |
One five or six-pound chicken, one can of French mushrooms, one small onion, six cloves, four hard-boiled eggs, twelve olives, three tablespoons of capers, one package ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 218. | |
| The Appledore Cook Book (1872) | JPoUed Pigeon |
Clean, then stuff the pigeons with a dressing made as for turkey. Sew them up and truss; put them in a kettle with water enough to cover them, and boil half an hour, ... From The Appledore Cook Book, 1872, page 140. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Juacep Hare |
Skin, cut in pieces, strew with pepper and salt, fry brown, season with two anchovies, a sprig of thyme, a little chopped parsley, nutmeg, mace, cloves, and grated lemon ... From Buckeye Cookery and Practical Housekeeping, 1877, page 146. | |
| The Dixie Cook-Book (1883) | Juccep Hare |
Skin, wipe with a towel dipped in boiling water, to remove the hose hairs, dry thoroughly and cut in pieces, strew with pepper and salt, fry brown, season with two ... From The Dixie Cook-Book, 1883, page 173. | |
| Aunt Sammy's Radio Recipes (1927) | Jvleasure the |
To thicken it, use of flour blended with an equal quantity of turkey fat to each cup of liquid. Stir gradually into the hot liquid. Add salt and pepper according to taste. From Aunt Sammy's Radio Recipes, 1927, page 47. | |
| The International Cook Book (1906) | Kirsch Fruits |
Place in a saucepan two ounces raw ham cut in small pieces, two ounces raw lean veal, two ounces of raw lean beef, one pound clean, raw, cracked chicken bones, slice ... From The International Cook Book, 1906, page 649. | |
| Housekeeping in Old Virginia (1879) | KoAST Chicken |
Oliicken should never be cooked tlie same day it is killed. Wash well with cold water, then pour boiling water over it and into the cavity. E,ub the latter with salt and ... From Housekeeping in Old Virginia, 1879, page 192. | |
| Housekeeping in Old Virginia (1879) | Kopa Viga |
Select fine ripe tomatoes. Pour boiling water over them so TOMATO TOAST LIMA BEANS. 245 as to remove the skins readily. Put them in a pan of melted butter, with some ... From Housekeeping in Old Virginia, 1879, page 252. | |
| Bohemian-American Cook Book (1915) | KroheU'y |
z driihezich zhythii. Mince fine two cups of left-over chicken. two of flour with one of butter, add two of hot milk, boil until thick and smooth, (use both white pepper ... From Bohemian-American Cook Book, 1915, page 100. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | La Bechamel |
I pint of cold chicken, 2 tablespoonfuls of white cut into dice i sweetbread y<2, pint of cream or milk Clean and parboil the sweetbread for twenty minutes as it to ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 196. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | La Marengo |
Clean and cut up a young chicken as for fricassee. tablespoon fuls of olive oil in a fryingpan and place a good fire; when hot, put in the chicken, and turn and until ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 187. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Larded Grouse |
Clean, wipe, lard the breast and legs, and truss. Rub with salt and soft butter, and dredge with flour. Roast twenty minutes in a quick oven if liked rare, thirty ... From Mrs. Lincoln's Boston Cook Book, 1884, page 288. | |
| The Boston Cooking-School Cook Book (1896) | Larded Grouse |
Clean, remove pinions, and if it be tough the skin covering breast. Lard breast and insert two lardoons in each leg. Truss, and place on trivet in small shallow pan; rub ... From The Boston Cooking-School Cook Book, 1896, page 316. | |
| Common Sense in the Household (1871) | Lay in a |
hot dish, add to the gravy a lemon-juice, a young onion minced, a tablespoonful of butter, and thicken with browned flour. Give it a boil up, and serve in a tureen or ... From Common Sense in the Household, 1871, page 169. | |
| The Dixie Cook-Book (1883) | Lec or Murron a LA VENISON |
Remove all rough fat from a leg of mutton, lay in a deep earthen dish, and rub into the meat very thoroughly the following mixture: One tablespoon salt, one each of ... From The Dixie Cook-Book, 1883, page 204. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Lee or Morton A LA VENISON |
Remote all rough fat from a leg of mutton, lay in a deep earthen dish, and rub into the meat very thoroughly the following mixture: One table-spoon salt, one each of ... From Buckeye Cookery and Practical Housekeeping, 1877, page 176. | |
| The White House Cook Book (1887) | Leg of Mutton a La Venison |
REMOVE all the rough fat from the mutton and lay it in a deep earthen dish; rub into it thoroughly the following: One tablespoonful of salt, one each of celery-salt, ... From The White House Cook Book, 1887, page 158. | |
| The Boston Cooking-School Cook Book (1896) | Lenox Chicken |
1 tablespoon granulated gelatine 1}^ teaspoons sugar ^ cup hot ciiicken stock 1 teaspoon mustard ^ cup heavy cream ^ teaspoon pepper Ij^ cups cold cooked chicken, 2 ... From The Boston Cooking-School Cook Book, 1896, page 455. | |
| What Mrs. Fisher Knows About Old Southern Cooking (1881) | Let a |
young turkey boil an hour and five minutes, and an old turkey two hours. Put one of in the water. For this turkey make a rich drawn butter gravy as follows: Two ... From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 60. | |
| Mrs. Hale's New Cook Book (1857) | Leveret., or Rabbit, with Herbs .—Cut |
either of the two intt pieces, put it into a stew-pan with butter, salt, pepper, parsley, sorrel, and young onions add the juice of a lemon. The legs may be broiled and laid on the top. From Mrs. Hale's New Cook Book, 1857, page 220. | |
| Presbyterian Cook Book (1873) | Lewis G. Evans |
Fry out in the pot you make the curry in, three large rashers of pickled pork, and three onions sliced; fry until the onions are brown; cut the chicken into small ... From Presbyterian Cook Book, 1873, page 32. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Lift the |
chicken with a spoon, that the gravy may fall to the bottom. When cold, roll out a covering of paste a little larger than the top of the dish and about one-fourth of an ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 174. | |
| La Cuisine Creole (1885) | Liver and Truffle Stuffing for a Pig or Turkey |
Pare and cut into small pieces a pound of truffles, put them into a stewpan with a large spoonful of butter, one-half pound of fat bacon, chopped very fine; add a ... From La Cuisine Creole, 1885, page 45. | |
| The Boston Cooking-School Cook Book (1896) | Luncheon Chicken |
\% cups cold cooked chicken, 1 cup Chicken Stock cut in small dice Salt 2 tablespoons butter Pepper 1 slice carrot, cut in small cubes % cup buttered cracker 1 slice ... From The Boston Cooking-School Cook Book, 1896, page 319. | |
| Chinese-Japanese Cook Book (1914) | Lychee Chicken |
Two pound chicken; one teaspoonful of salt; one quart of lychee nuts; two tablespoonfuls of syou; one half small onion; two tablespoonfuls of sweet lard. Cut into small ... From Chinese-Japanese Cook Book, 1914, page 43. | |
| Mrs. Hale's New Cook Book (1857) | Make a |
half a pound of rubbed into one pound of flour and a tcarspoonful of salt; add enough water to work it to a smooth paste; the crust about half an inch thick, and line ... From Mrs. Hale's New Cook Book, 1857, page 213. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Make the |
mayonnaise dressing. Mix the chicken and celery together, and add the in a salad bowl or on a disli, and pour the remainder of the dressing over it. Or, have a and the ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 215. | |
| The Boston Cooking-School Cook Book (1896) | Martin's Specialty |
)4 tablespoon onion (finely chopped) Stock 2 tablespoons butter 1 egg yolk 1 cup chopped cooked chicken or veal Salt and pepper 1 cup soft bread crumbs Lettuce Cook ... From The Boston Cooking-School Cook Book, 1896, page 437. | |
| The Boston Cooking-School Cook Book (1896) | Maryland Chicken |
Dress, clean, and cut up two young chickens. Sprinkle with salt and pepper, dip in flour, egg, and soft crumbs, place in a well-greased dripping-pan, and bake thirty ... From The Boston Cooking-School Cook Book, 1896, page 305. | |
| Larkin Housewives' Cook Book (1915) | Maryland Chicken |
Dress, clean and cut up a chicken; sprinkle with salt and pepper; dip in flour, egg and crumbs; in well-greased dripping pan and bake in hot oven, basting with butter or ... From Larkin Housewives' Cook Book, 1915, page 27. | |
| Aunt Babette's Cook Book (1889) | Matzo Kloesse |
Soak some matzos about half an hour, and press out all the water. Heat some goose pil in a spider; cut up part of an onion very fine, heat it with the goose oil and dry ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 540. | |
| Aunt Babette's Cook Book (1889) | Mayonnaise of Chicken |
Take the white meat of a boiled chicken, stalks of nice, crisp celery, and chop up separately; put in a salad bowl, sprinkle with a little salt and put in a cool place ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 182. | |
| Directions for Cookery, in Its Various Branches (1837) | Measure the |
juice, and to each pint allow a pound and a half of loaf-su^r. Break up the sugar, and put it into a preserving kettle the juice over it, and let it stand to melt, ... From Directions for Cookery, in Its Various Branches, 1837, page 262. | |
| Housekeeping in Old Virginia (1879) | Meat Jelly for Boned Turkey |
As soon as the water in which the turkey was boiled is cold, take off all the fat and strain it, put it in a porcelain-lined kettle; two ounces gelatine, three eggs, ... From Housekeeping in Old Virginia, 1879, page 191. | |
| The Dixie Cook-Book (1883) | Meat JELLY ror Bonep Turkey |
Take oil from the water (when cold) in which turkey was boiled, strain into a porcelain kettle, add two ounces gelatine, three eggs, with shells, a wine-glasa sherry or ... From The Dixie Cook-Book, 1883, page 290. | |
| Mrs. Beeton's Book of Household Management (1861) | Meat or Game |
Ingredients. — i glass of port, 2 tablespoonfuls of good brown sauce, i dessertspoonful of mushroom ketchup, i dessertspoonful of pounded white sugar, i tablespoonful of ... From Mrs. Beeton's Book of Household Management, 1861, page 283. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Melt the remainder of the |
butter and pour it over the meat. Paste paper over the jars, put on the covers, and set away in a dry may be potted in the same manner, omitting the clove. One quart of ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 352. | |
| California Mexican-Spanish Cook Book (1914) | Mexican Chicken Meat Balls |
Two cups ground chicken, two finely chopped onion, one-half cup tomato, onehalf garlic button, two sweet pepper, one egg, one teaspoon mint leaves, one-half teaspoon ... From California Mexican-Spanish Cook Book, 1914, page 86. | |
| Reliable Recipes (c. 1910s-1920s) | Milk—Before |
heating milk rinse out the saucepan with a little hot water (never boil milk); it will prevent the milk sticking to the bottom of the pan. Roast Lamb—Add several ... From Reliable Recipes, c. 1910s-1920s, page 72. | |
| Aunt Babette's Cook Book (1889) | Minced Goose Sandwiches |
Take either boiled or roast goose (which has been highly seasoned) and m.ince in a chopping bowl, add one or two pickles, according to quantity, or a ^teaspoonful of ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 196. | |
| The Picayune Creole Cook Book (1901) | Minced Parsley to Garnish |
The Canvasback Duck is very excellent when broiled. Hunters often serve it thus when on long hunts, and it is said the taste of the game just bagged is beyond estimate. ... From The Picayune Creole Cook Book, 1901, page 141. | |
| The Boston Cooking-School Cook Book (1896) | Minced Turkey |
To one cup cold roast turkey, cut in small dice, add onethird cup soft stale bread crumbs. Make one cup sauce, using two tablespoons butter, two tablespoons flour, and ... From The Boston Cooking-School Cook Book, 1896, page 321. | |
| The International Cook Book (1906) | Minced Turkey, Creole |
Mashed Brown Potatoes (813) Apricot Tartlets (161) 1146. OYSTERS, JACQUES Cut out from stale sandwich bread six quarter-inch slices, trim the crusts off, then cut each ... From The International Cook Book, 1906, page 348. | |
| Directions for Cookery, in Its Various Branches (1837) | Miscellaneous Receipts |
circular dish. Lay first a broad ring of the beet-root all round the bowl; then upon the top of that a ring of the minced chicken; next a ring of the chopped cucumber; ... From Directions for Cookery, in Its Various Branches, 1837, page 429. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Mix with |
it one quart of bread crumbs, two scant table-spoonfuls of salt, half a two of butter and two eggs. Stuff the turkey with this; sew up and truss. From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 148. | |
| The Southern Cookbook (1912) | Mix, and |
make into the size and shape of a goose egg. Put a pound of butter into a frying-pan; and when melted, and quite hot, stew them gently in it over a stove. Turn them two ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 49. | |
| Mrs. Owen's Illinois Cook Book (1871) | mks. Wm. A, Turkey |
Take a large dinner pot ot rain water and put in it One pint salt. One pint brown sugar, Five cents worth saltpetre. all together, skim let it If it will bear an egg, it ... From Mrs. Owen's Illinois Cook Book, 1871, page 58. | |
| Gulf City Cook Book (1878) | Mock Duck |
a flank steak, make a dressing, the same as for ducks, spread the steak, then roll and tie tight with a string, to keep the roll in shape; lay it in a pan with a little ... From Gulf City Cook Book, 1878, page 56. | |
| Foods That Will Win the War and How to Cook Them (1918) | Mock Duck |
1 flank steak 1 tablespoon onion juice 1 tablespoon chopped parsley + teaspoon poultry seasoning 1 teaspoon Worcestershire 1 pint boiling water sauce 4 cup of whole ... From Foods That Will Win the War and How to Cook Them, 1918, page 49. | |
| Aunt Sammy's Radio Recipes (1927) | Mock Duck |
Select a flank steak weighing to 3 pounds. Make a stufRng of the following ingredients: cups stale bread crumbs. H cup clioppcd celery. 1 teasjjoon 2 tablespoons l)utter ... From Aunt Sammy's Radio Recipes, 1927, page 31. | |
| Mrs. Owen's Illinois Cook Book (1871) | Mock Venison |
( MRS. DR..PRICE, KY. ) Boil a quarter of mutton until tender. (For evening companies.) Take a quarter of a pound of butter, a pint of tomato cutsup, two tumblers of ... From Mrs. Owen's Illinois Cook Book, 1871, page 77. | |
| The Woman Suffrage Cook Book (1886) | Mother Did It |
Cut the chicken into pieces convenient for serving. Have ready a frying-pan half full of boiling lard or butter. Roll the pieces, first slightly salting them, in fine ... From The Woman Suffrage Cook Book, 1886, page 50. | |
| The Boston Cooking-School Cook Book (1896) | Moulded Chicken, Sauterne Jelly |
Cover a four-pound fowl with two quarts cold water, and add four slices carrot, one onion stuck with eight cloves, two stalks celery, bit of bay leaf, one-half teaspoon ... From The Boston Cooking-School Cook Book, 1896, page 455. | |
| The Epicurean (1894) | Mouton a la Delussan |
Cut the mutton fillets when well pared iu eightli of an inch tliick slices lengthways of the meat; flatten down these small bands and season each witli salt and pepper; ... From The Epicurean, 1894, page 553. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Mrs. Cobb, of Richmond, Va |
i chicken (four pounds) i quart of tomatoes i pint of very tender Lima i pint of grated corn beans */z pound of lean ham i large onion 3 quarts of boiling water Salt, ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 188. | |
| Housekeeping in Old Virginia (1879) | Mrs. Dr. S |
194 TUEKET SALAD CHICKEN SALAD. Turkey Salad, Boil two turkeys till well done, pick out all the bones, skin and fat, and cut up the balance in small pieces. Boil one ... From Housekeeping in Old Virginia, 1879, page 201. | |
| The Kansas Home Cook-Book (1874) | Mrs. E. Hensley |
Take any cold meat, chop or slice fine, season with salt and pepper, or sage if liked; add to this half as much stale bread, or potatoes that have been stir the whole ... From The Kansas Home Cook-Book, 1874, page 119. | |
| Presbyterian Cook Book (1873) | Mrs. J. F. E |
Season and stew a chicken in a quart of water until very tender, but not to fall from the bones. Take it out on a hot dish and keep it warm; then put into the liquor in ... From Presbyterian Cook Book, 1873, page 32. | |
| Presbyterian Cook Book (1873) | Mrs. R. R. Dickey |
To one pint of choj^ped chicken take one pint of chopped celer}r; a heaping of mustard; one and a teacupsful of vinegar; one tablespoonful of sugar, and one of melted ... From Presbyterian Cook Book, 1873, page 59. | |
| Presbyterian Cook Book (1873) | Mrs. W. A |
B. For a ten -pound turkey, take two pints of bread crumbs; half a teacupful of butter cut in bits (not melted); one teaspoonful of sweet basil, pepper and salt, and mix ... From Presbyterian Cook Book, 1873, page 28. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Mrxep Sandwiches |
Chop fine, cold ham, tongue and chicken; mix with one pint of the meat half a cup melted butter, one table-spoon salad oil, one of mustard if desired, the yolk of a ... From Buckeye Cookery and Practical Housekeeping, 1877, page 178. | |
| The International Cook Book (1906) | Mussels, Mariniere |
Civet of Hare, Chasseur Macaroni au Beurre 501. MUSSELS, MARINIERE Scrape with a knife, briskly brush and wash in several fresh waters forty-eight large, fresh mussels; ... From The International Cook Book, 1906, page 158. | |
| The National Cookery Book (1876) | Musu Breap |
B il ons pint oT corn m¢ l until thick as mush. W he n quite cool, add one pint of new milk, a lump of butter the size of a partridge egg, and three eggs. Butter the ... From The National Cookery Book, 1876, page 196. | |
| La Cuisine Creole (1885) | Mutton That Will Taste Like Venison |
Take a hind quarter of lamb or mutton; rub it well all over with brown sugar, half a pint of wine, and same of vinegar. Let it stay in this pickle for a day or two, if ... From La Cuisine Creole, 1885, page 73. | |
| Gulf City Cook Book (1878) | Na La Mange |
Cut a raw chicken into two parts. Put half a tea-cup of sweet-oil in a sauce-pan; let it get hot; put your chicken in, and fry it brown on both sides; add a small onion, ... From Gulf City Cook Book, 1878, page 59. | |
| Mrs. Hale's New Cook Book (1857) | Neck and Shoulder of |
Venison.—Roast, as the haunch, but with the paste laid on thinner, from two to three hours; and serve as the haunch. A neck is best spitted by putting three skewers ... From Mrs. Hale's New Cook Book, 1857, page 170. | |
| La Cuisine Creole (1885) | No. Lr—duck Sauce |
Boil six large onions; change the water two or three times, while it is boiling, which takes away the strong taste. When soft, chop and pnt them in a saucepan with two ... From La Cuisine Creole, 1885, page 46. | |
| Mrs. Hale's New Cook Book (1857) | Obs .—Both |
veal and chicken pies are generally eaten cold, and as are always seasoned highly, will keep good foi several days in the hottest weather. Cold Beef Steak Pie.—rCover a ... From Mrs. Hale's New Cook Book, 1857, page 307. | |
| Mrs. Hale's New Cook Book (1857) | Obs .—If the |
chickens are old, or at all tough, it is best to parboil the pieces in just sufficient water to cover them; strain this w'ater and add it to the pie, no other moistening ... From Mrs. Hale's New Cook Book, 1857, page 305. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Of Duck |
1 pair of ducks 2 tablespoon fu Is of butter i tablespoonful of onion i teaspoon ful of lemon i pint of stock or boiling ^ gill of sherry, if you use wine 4 or 5 ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 211. | |
| Gulf City Cook Book (1878) | Oil Mangoes |
Gather the melons a size larger than a goose-egg; cut a slit from the stem to the blossom, and take the seed carefully out; fill them with let them remain two weeks, ... From Gulf City Cook Book, 1878, page 224. | |
| The Virginia House-Wife (1824) | Oil Mangos |
Gather the melons a size Jarger than a goose egg, put them ina pot, pour boiling salt and water made strong upon them, and cover them up; next day, cuta slit from the ... From The Virginia House-Wife, 1824, page 220. | |
| The International Cook Book (1906) | Okras au Gratin |
Cream au Th£ (2113) 2833. LEFT-OVER TURKEY INDIENNE Pick all meat off turkey left over from yesterday, finely slice and keep on a plate till required. Place in saucepan ... From The International Cook Book, 1906, page 893. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Old-fashioned English Chicken Pie |
Cover chicken, cut in for serving, with boiling water, add two sprigs of thyme, one sprig of marjoram, bit of bay leaf, two sprigs parsley, tied in a bag. gently until ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 120. | |
| The Picayune Creole Cook Book (1901) | Olives and Slices of Lemon to Garnish |
Clean and prepare the duck in exactly the same manner as for roasting, binding with the strip of bacon. Place on a broiler, turning frequently, and let it broil for ... From The Picayune Creole Cook Book, 1901, page 143. | |
| The Picayune Creole Cook Book (1901) | Olives and Sprigs of Parsley to |
arnish, Clean the Papabotte as you would a chicken, and take out the entrails. Separate the gizzards, and be sure to throw them away, retaining all the rest of the ... From The Picayune Creole Cook Book, 1901, page 148. | |
| Rumford Complete Cook Book (1908) | Oluckcu KouXd |
1 cup cold chicken. 1 egg. 1 cup chicken stock or y£ 2 level tablespoons gelatine, stock and half cream or milk. Chop the chicken finely and pass through a sieve; ... From Rumford Complete Cook Book, 1908, page 64. | |
| Fifty-Two Sunday Dinners (1913) | On Methods of Cooking |
Water boiling slowly has the same temperature as when boiling rapidly, and will do just the same amount of work; there is, therefore, no object in wasting fuel to keep ... From Fifty-Two Sunday Dinners, 1913, page 16. | |
| Directions for Cookery, in Its Various Branches (1837) | Or Grouse |
Pick and draw the birds immediately after they are brought in. Before you roast them, the inside with pieces of a ripe orange, leaving out the rind and Or stuff them ... From Directions for Cookery, in Its Various Branches, 1837, page 160. | |
| The Cook's Own Book (1832) | Or Hare |
The best gravy for venison is that made with the trimmings of the, joint: if dlis is all used, and you have no undressed venison, cut a scrag in it a little brown; put ... From The Cook's Own Book, 1832, page 166. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Or, the |
galatine can be cut in slices and arranged on a number of dishes, if for a large party. In that case, place a little jelly in the centre of each slice, and garnish the ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 182. | |
| The International Cook Book (1906) | Palmettes of Chicken, Celine |
String Beans Sautes (131) Broiled Lobster, Chili (1320) Roast Rail Birds (795) Doucette Salad (189) 3043. CREAM OF CUCUMBERS, PRINCESSE Peel four medium, sound ... From The International Cook Book, 1906, page 900. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Panned Rabbit |
Clean and cut into halves as directed. Place in a bakingpan, spread lavishly with butter, dust with salt and pepper, and bake in a quick oven one hour, basting every ten ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 221. | |
| The Cook's Own Book (1832) | Parboil a |
couple of young chic-kens, cut them in pieces, and throw into warm water for half an hour; then do them over the lire in a |>arslc-y, morels, &c. sprinkle with llour, ... From The Cook's Own Book, 1832, page 95. | |
| The Picayune Creole Cook Book (1901) | Parsley Sprigs and Sliced Lemon to |
Prepare the birds as in the above recipe. Cut them in two by splitting down the back, as in broiling a chicken. Rub with salt and pepper and melted butter. Place on a ... From The Picayune Creole Cook Book, 1901, page 149. | |
| The Picayune Creole Cook Book (1901) | Parsley Sprigs and Sliced Lemon to |
To make this delicious dish, clean the Quail and butter inside and throw in a little salt and,pepper. Stuff with truffles, and bind the body, after rubbing, with a strip ... From The Picayune Creole Cook Book, 1901, page 153. | |
| The Picayune Creole Cook Book (1901) | Partridge a la Financiére |
Perdreauz @ la_Financtére Potage aua Nouilles 3 Fine Young Partridges. 1 Carrot. 1 Onion. 1 Bay Leaf. 2 Sprigs of Thyme. 1a Tablespoonful of alt. 1 Tablespoonful of ... From The Picayune Creole Cook Book, 1901, page 150. | |
| The Cook's Own Book (1832) | Partridge Pie in a Dish |
T;ike PAR PAS partridges, pick and singe them; cut off their legs at the knee; with pepper, salt, chopped pander, tbvme, and muso* rooms. Put a veal steak and a slice of ... From The Cook's Own Book, 1832, page 179. | |
| The Dixie Cook-Book (1883) | Partridge Pre |
Parboil six partridges; line a deep dish or baking-pan with a rich biscuit crust, put in partridges, one dozen oysters, one tablespoon of butter, salt, pepper and nutmeg ... From The Dixie Cook-Book, 1883, page 174. | |
| The National Cookery Book (1876) | Partridge Tea |
Boil one partridge in a pint and a half of water until it is reduced to one pint. Skim it as long as any scum rises, and add a little salt to taste. From The National Cookery Book, 1876, page 295. | |
| The Cook's Own Book (1832) | Partridge to |
out the entrails, and singe the partridge over die s-tove, then roll a hit of butter in pepper salt, and put it the of tinit neatly with the head turned on one side, ... From The Cook's Own Book, 1832, page 180. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Pasties of Game and Poultry |
Make three pints of force-meat. (See force-meat for game. ) Cut all the solid meat from Lard each piece with very fine strips of pork. Put half a cupful of butter and a ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 174. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Patd de Foies Gras |
Make a paste with one quart of flour, as for pies, and put away in a cool place. Put four fat goose livers in a pint of sweet milk for two or to whiten them. Chop very ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 176. | |
| The International Cook Book (1906) | Pear of Turkey, Sauce Paprika |
French Peas (781) Custard Pudding (2464) 3149. PEAR OF TURKEY, SAUCE PAPRIKA Pick all meat off turkey left over from yesterday and cut in small, square pieces, then ... From The International Cook Book, 1906, page 900. | |
| The National Cookery Book (1876) | Philadelphia Chicken Salad |
For one pair of ordinary-sized chickens use one table spoonful of mustard, if itis very strong, if not, half asmuch more. Mix it with water; then » yolk of one raw egg, ... From The National Cookery Book, 1876, page 95. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Pickiep CHICKEN |
Boil four chickens till tender enough for meat to fall from bones; pat meat in a stone jar, and pour over it three pints of cold vinegar, and a pint and half of the ... From Buckeye Cookery and Practical Housekeeping, 1877, page 249. | |
| The Dixie Cook-Book (1883) | Pickiep CHICKEN |
Boil four chickens till tender enough for meat to fall from bones; put meat in a stone jar, and pour over it three pints of cold vinegar, and a pint and half of the ... From The Dixie Cook-Book, 1883, page 285. | |
| The White House Cook Book (1887) | Pickled Chicken |
BOIL four chickens till tender enough for meat to fall from bones; put meat in a stone jar and pour over it three pints of cold, good cider vinegar and a pint and a half ... From The White House Cook Book, 1887, page 106. | |
| The Cook's Own Book (1832) | Pie, Duck |
Scald a couple ofducks, and make them very clean; cut off the feet, necks, and heads. out die gizzards, livers, and hearts; pick all clean, and scald them. Pick out the ... From The Cook's Own Book, 1832, page 186. | |
| The Cook's Own Book (1832) | Pigeon |
(2) Take eight pig. eons, cut down two of the oldest, put the necks, li\ei.-,.ml gizzards of tinfour quarof let till the sulistance teil, and strain it;.season the ... From The Cook's Own Book, 1832, page 257. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Pigeon |
PIE. Cut young pigeons and sprinkle them with pepper, salt and herb seasoning; cut also into four pieces or less of sweet salt pork, and lay them at the bottom of the ... From Mrs. Porter's New Southern Cookery Book, 1871, page 127. | |
| The Southern Cookbook (1912) | Pigeon |
Pie as before;; and, if approved, put parsley into the birds, and a bit of Lay a beefsteak at the bottom dish, and hard eggs between each two birds, and a little water. ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 22. | |
| Directions for Cookery, in Its Various Branches (1837) | Pigeon Dumplings or Puddings.—take Four |
pigeons and stuff them with chopped oysters, seasoned with pepper, salt, mace, and nutmeg. Score the breasts, and loosen all the joints with a sharp knife, as if you ... From Directions for Cookery, in Its Various Branches, 1837, page 311. | |
| The Cook's Own Book (1832) | Pigeon Pie |
Chop some parsley and lemon thyme, with a few mushrooms; in a little butler, into which put half a dozen young pigeons, with in insides, and turned in; for a few minutes ... From The Cook's Own Book, 1832, page 192. | |
| Directions for Cookery, in Its Various Branches (1837) | Pigeon Pie |
Take four pigeons, and pick and clean them very nicely. Season them with pepper and salt, and put inside of every one a large piece of butter and the yolk of a ... From Directions for Cookery, in Its Various Branches, 1837, page 159. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Pigeon Pie |
Cut the pigeons in halves, put them into a saucepan with meat stock enough to cover.them, a little pepper, salt and cloves, and cut up two tomatoes and put in. Stew them ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 76. | |
| Housekeeping in Old Virginia (1879) | Pigeon Pie |
Take six young pigeons. After they are drawn, trussed, and singed, stuff them with the chopped livers mixed with parsley, salt, pepper, and a small piece of butter. ... From Housekeeping in Old Virginia, 1879, page 121. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Pigeon Pie |
Pick and clean four wild pigeons, the same as chicken. Cut halves, put them into a baking-pan, baste with melted butter, and bake in a quick oven for forty-five minutes, ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 224. | |
| The White House Cook Book (1887) | Pigeon Pie |
TAKE half a dozen pigeons; stuff each one with a dressing the same as for turkey; loosen the joints with a knife, but do not separate them. Put them in a stewpan with ... From The White House Cook Book, 1887, page 119. | |
| Aunt Babette's Cook Book (1889) | Pigeon Pie |
Prepare as many pigeons as you wish to bake in your pie. Salt and pepper, then melt some fat or butter in a stew pan, and cut up an onion in it. When hot, place in the ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 125. | |
| Mary Elizabeth's War Time Recipes (1918) | Pigeon Pie |
Pigeons are not much used for food, except as squab, but the older pigeon is delicious when properly cooked; and in England, pigeon pie is a famous dish. For pigeon pie, ... From Mary Elizabeth's War Time Recipes, 1918, page 66. | |
| La Cuisine Creole (1885) | Pigeon Pie. Very Nice |
Take six pigeons, truss them, and stuff them with their own livers, a little bacon, some butter, parsley, and rolled cracker or a small piece of bread; salt to taste; ... From La Cuisine Creole, 1885, page 88. | |
| La Cuisine Creole (1885) | Pigeon Stew |
Pick and wash the pigeons, stuff them with bread crumbs, parsley, pepper, salt and butter mixed; dust with flour, and put into a pan to brown. Add butter and a little ... From La Cuisine Creole, 1885, page 59. | |
| The Italian Cook Book (1919) | Pigeon Surprise |
(Piccione a sorpresa) The pigeon (or chicken) must be opened and stuffed with a cutlet of milk veal. Of course this cutlet must be of proportionate size. Beat it well to ... From The Italian Cook Book: The Art of Eating Well, 1919, page 102. | |
| The Southern Cookbook (1912) | Pigeon* |
in Save some of the in which the knuckles of have been boiled, as likewise a calf s toot, or else simmer some isinglass in it, a blade of mace, an a bunch of some ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 21. | |
| The American Frugal Housewife (1829) | Pigeons |
stuffed and roasted before a smart Those who like birds just warmed through, would perhaps less time necessary. It makes them nicer to butter them well just before you ... From The American Frugal Housewife, 1829, page 64. | |
| The Good Housekeeper (1841) | Pigeons |
About the only birds in New England worth cooking, are the pigeon and partridge. A few quails and wood: cocks are occasionally found; the robin is sometimes killed; but ... From The Good Housekeeper, 1841, page 57. | |
| The Jewish Manual (1846) | Pigeons |
To have a good appearance they should be larded and stuffed; glazing is also an improvement, they form a nice entrée; they may be stewed ina strong gravy; when done ... From The Jewish Manual, 1846, page 115. | |
| Mrs. Beeton's Book of Household Management (1861) | Pigeons |
Ingredients.-, i£ ozs. of butter, $ of a Ib. of raw ham or bacon, 2 dd/rii Inn ton onions, i carrot, £ a turnip, a bouquet-garni (parsley, thymr. Kiy-lr.if, i clove, 6 ... From Mrs. Beeton's Book of Household Management, 1861, page 801. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Pigeons |
lose their flavor by being kept more than a day after they are killed. They may be and or broiled the as chickens; they will require from twenty to thirty minutes' ... From Mrs. Porter's New Southern Cookery Book, 1871, page 126. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Pigeons |
Truss the pigeons the same as boiled fowls; put them into boiling water, season with a and in lift them out, pour over them parsley and butter, and send a tureen of it ... From Mrs. Porter's New Southern Cookery Book, 1871, page 126. | |
| Boston School Kitchen Text-Book (1887) | Pigeons |
" Small birds 15 to 20 " Venison, per lb. " 6 to lbs. ^ long, thin fish h. to lbs.; halibut " Fish, small 20 to 30 ni lesson should be combined with the following one. From Boston School Kitchen Text-Book, 1887, page 191. | |
| The Southern Cookbook (1912) | Pigeons |
be fresh, and carefully cropped, drawn, and washed, then let them soak half an: in the mean cut a hard white cabbage into water in slices as for pickling; it, and boil ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 20. | |
| The Southern Cookbook (1912) | Pigeons |
Take fresh ones: clean them carefully: season with pepper and salt: put them close in a small pan, and pour: bake, and when cold take them out. Put into fresh pots, fit ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 21. | |
| Bohemian-American Cook Book (1915) | Pigeons |
holubi. Cut properly dressed pigeons in quarters. a saucepan a piece of butter, a two bay leaves, a sprig of thyme, a few juniper berries, six whole black peppers, six ... From Bohemian-American Cook Book, 1915, page 108. | |
| The Picayune Creole Cook Book (1901) | Pigeons and Crawfish |
Pigeons @ la Cardinale, 3 Pigeons. 2 Dozen Crawfish. 1 Slice of Fat Bacon. 1 Square Inch of am. 1 Onion. 1 Carrot. 1 Herb Bouquet. Clean the pigeons nicely, and rub ... From The Picayune Creole Cook Book, 1901, page 136. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Pigeons Larded and Broiled |
the pigeons, cut off the head and feet, then split the birds down the back and take out the entrails; wipe them well inside and out with a wet towel, and dry them. the ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 225. | |
| The National Cookery Book (1876) | PiGEons STEWED |
Pigeons may be stewed by laying them in a stewpan between layers of cabbage, cut as for slaw. Season them with salt and pepper. Thicken a little broth with flour and ... From The National Cookery Book, 1876, page 115. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Pigeons Stuffed with Parsley. |
Allow one pint of loose parsley for each pigeon. Wash, remove the large stems, and chop very fine, adding salt and pepper and two or three tablespoonfuls of water while ... From Mrs. Lincoln's Boston Cook Book, 1884, page 288. | |
| The Cook's Own Book (1832) | Pigeons Whole, to |
hem wi-ll. cutoff the wingsand neck, leaving skin enough at the neck to tie; make a forcemeat with bread crumbs, three or iota PIG PIK of the livers, one anchovy, some ... From The Cook's Own Book, 1832, page 191. | |
| The Cook's Own Book (1832) | Pigeons, to Roast |
Pick, clean, singe, and wash them well; truss them with three feet on, and put into them some pepper roasting, baste them with A litlle before dust them and Roast them ... From The Cook's Own Book, 1832, page 192. | |
| Mrs. Hale's New Cook Book (1857) | Pigeons.—Wash |
and six pigeons, cut them into quarters, and put all their giblets with them into a stew-pan, a piece of butter, a little water, a bit of lemon-peel, two blades of mace, ... From Mrs. Hale's New Cook Book, 1857, page 214. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Pilaff of Chicken |
i four-pound chicken y<2. cup of rice Clean and cut the chicken the same as for a fricassee. Put it in a stewpan, half cover it with boiling water, and set it on a ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 188. | |
| The International Cook Book (1906) | Pilaff of Goose |
1568. SOFT SHELL CRABS, MEUNIERE Remove the spongy parts underneath the side points and the aprons from twelve fresh soft shell crabs, thoroughly wash and drain, season ... From The International Cook Book, 1906, page 480. | |
| Chinese-Japanese Cook Book (1914) | Pineapple Chicken |
One young chicken; one tablespoonful of sweet lard; one tablespoonful of syou; one can of preserved pineapple. Wash and singe a young, fresh chicken and cut off all the flesh. From Chinese-Japanese Cook Book, 1914, page 42. | |
| Common Sense in the Household (1871) | PiOAST Turkey |
After drawiiig the turkey, rinse out with several waters, and in next to the last mix a teaspoonful of soda. The inside of a fowl, if 2:)urchased in the market, is ... From Common Sense in the Household, 1871, page 84. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Piqs a La Genevieve |
Dissolve two ounces of best sugar in half a pint of cold water in an enameled stewpan, with half the very thin rind of a large lemon this is done, put into it half a ... From Mrs. Porter's New Southern Cookery Book, 1871, page 373. | |
| Bohemian-American Cook Book (1915) | Place a |
an minced, a dash of pepper and add the liver. When fried on both sides, dust with flour, add a little vinegar and salt, and and allow it to simmer a bit. 320. VENISON ... From Bohemian-American Cook Book, 1915, page 113. | |
| Aunt Sammy's Radio Recipes (1927) | Place in |
a roasting pan. Dredge with flour. Lay strips of bacon across the rabbit. Pour over and around it 3 cups of white sauce or 3 cups of 13^ hours, basting fre(iuently. hot ... From Aunt Sammy's Radio Recipes, 1927, page 41. | |
| Bohemian-American Cook Book (1915) | Place in a |
saucepan a piece of butter, a sliced onion, minced partwo of thin with the strained liquor and mix smooth. Add the chicken and simmer a while. Before serving, beat two ... From Bohemian-American Cook Book, 1915, page 96. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Place the |
minced chicken and grated tongue in the centre of the dish containing the lettuce. For the dressing, mix together the following ingredients, in the proportions of the ... From Mrs. Porter's New Southern Cookery Book, 1871, page 147. | |
| Bohemian-American Cook Book (1915) | Place the |
in this, add a qnart of good vinegar, cover and let it stand until the next day. it out, place it in a roaster, add some of the liquor and a little hot water, dot with ... From Bohemian-American Cook Book, 1915, page 112. | |
| La Cuisine Creole (1885) | Plain Chicken Pie |
Take two nice chickens, or more if they are small, cut them up as for frying, and put them in a pot to stew with some slices of fat meat. Let them cook for half an hour, ... From La Cuisine Creole, 1885, page 78. | |
| Rumford Complete Cook Book (1908) | Plain Dressing for Chicken or Turkey |
Grated rind of half a lemon. or pieces of bread. 1 teaspoon mixed herbs. 1 tablespoon chopped % cup melted butter or suet. y2 cup scalding water or milk. Crumble the ... From Rumford Complete Cook Book, 1908, page 57. | |
| The Boston Cooking-School Cook Book (1896) | Planked Chicken |
^ cup butter 1 teaspoon finely chopped Red pepper 1 ^ tablespoon onion Green pepper I each, finely ^ clove garlic, finely Parsley J - chopped chopped Duchess potatoes 1 ... From The Boston Cooking-School Cook Book, 1896, page 306. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Po Ul Tr V and Game |
Put the dark meat in a saucepan, just cover water, add the onion and bay leaf, and let it simmer slowly is tender (about one gelatine with a half-cup of cold water, and ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 191. | |
| The Picayune Creole Cook Book (1901) | Pod of Red Pepper, without the Seed |
Skin, clean and cut up the squirrel or rabbit, as for a fricasse. Dredge well with salt and black pepper. Cut the ham into dice shapes, and chop the onion parsley and ... From The Picayune Creole Cook Book, 1901, page 46. | |
| Aunt Babette's Cook Book (1889) | Poetable Lunches |
COLD corned beef, nicely sliced, bread, butter, pickles and fruit, and carry sugar and salt in separate envelopes. Cold veal, radishes sliced and salted, and hard-boiled ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 192. | |
| The Picayune Creole Cook Book (1901) | Pommes de Terre a la Creme |
6 Potatoes. A Cream Sauce. Boil the potatoes as above, and pour over them (remembering always to keep them whole) a Cream Sauce. (See recipe.) Serve hot with fried ... From The Picayune Creole Cook Book, 1901, page 231. | |
| The International Cook Book (1906) | Pommes Fondantes |
Two pounds raw beef from a shin, cut into pieces, any parings of chicken, beef and bones of same on hand, one-medium sized sliced carrot, one medium ditto sliced turnip, ... From The International Cook Book, 1906, page 35. | |
| The International Cook Book (1906) | Porgies Saute", Senart |
Squabs Saute* with Tarragon (899) Ribs of Spring Lamb, Mint Sauce (255) Bombe Printaniere (978) 1474. HONG KONG CHICKEN OKRA Cut into small dice pieces half a boned ... From The International Cook Book, 1906, page 452. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Port Wine Sauce for Game |
Half a tumbler of currant jelly, half a tumbler of port wine, half a tumbler of stock, half a teaspoonful of salt, two tablespoonfuls of lemon juice, a speck of cayenne. ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 234. | |
| Chinese-Japanese Cook Book (1914) | Pot-roasted Venison |
Three pounds of venison steak; one cupful of syou sauce; one cupful of vinegar; two tablespoonfuls of sugar; one quarter pound of fresh pork (fat); one quarter pound of ... From Chinese-Japanese Cook Book, 1914, page 90. | |
| Larkin Housewives' Cook Book (1915) | Pot-Roeist Chicken with Dumplings |
Cut up the chicken, wash and dip in flour, brown in hot fat, cover with boiling water, add pepper, salt and one carrot and one onion if liked. Cover kettle so all the ... From Larkin Housewives' Cook Book, 1915, page 27. | |
| The International Cook Book (1906) | Potpourri, Bonne Famille |
Peach Pudding (35) 2053. CHICKEN, PECTORAL Skin and thoroughly bone a small tender fowl, cut breast in halfinch pieces and keep on a plate. Remove sinews from legs and ... From The International Cook Book, 1906, page 630. | |
| The White House Cook Book (1887) | Potted Chicken |
STRIP the meat from the bones of a cold roast fowl; to every pound of meat allow a quarter of a pound of butter, salt and cayenne pepper to taste; one teaspoonf ul of ... From The White House Cook Book, 1887, page 110. | |
| The New England Cook Book (1905) | Potted Fowl Roast.— Put |
fowl in pot, covering boiling water, and letting the boil away. Add let fowl brown in the fat. Serve with a gravy. From The New England Cook Book, 1905, page 86. | |
| The Southern Cookbook (1912) | Potted Hare |
Having seasoned, and baked it with butter over, cover it with brown paper, and let it grow cold. Then take the meat from the bones, beat it into a mortar, and add salt, ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 39. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Potted Partridge |
Clean them nicely, and season with mace, allspice, white pepper and salt in fine powder; rub every part well, then lay them breast downward in a pan, and pack the birds ... From Mrs. Porter's New Southern Cookery Book, 1871, page 135. | |
| The Southern Cookbook (1912) | Potted Partridge |
When nicely cleaned, season with the following, in finest powder: mace, Jamaica pepper, white pepper and Rub every part well; then lay the breasts downward in a pan, and ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 14. | |
| The New England Cook Book (1905) | Potted Pigeon.— Clean |
the birds and then stuff them with a dressing proportioned in following recipe. Sew them up and truss them; boil them for half an hour with just water enough to cover ... From The New England Cook Book, 1905, page 79. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Potted Pigeons |
Prepare them by the directions given for roasting; lay five or six slices of salt pork in the bottom of the pot; chop an onion very fine, and fry it in the fat to a nice ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 75. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Potted Pigeons |
Clean and wash one dozen pigeons. Stand them on their necks in a deep earthen or porcelain pot, and turn on them a pint of vinegar. Cut three large onions in twelve and ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 158. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Potted Pigeons |
Draw and clean. Break the legs just above the feet; leave enough below the joint to tie down to the tail. Wash and wipe. If old and tough, cover them with vinegar, ... From Mrs. Lincoln's Boston Cook Book, 1884, page 288. | |
| The Creole Cookery Book (1885) | Potted Pigeons |
First, wash them. For dressing, bread crumbs, plenty of sweet marjoram, a little salt, pepper, 1 egg, and either chopped pork, or piece of butter (very little); stuff ... From The Creole Cookery Book, 1885, page 70. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Potted Pigeons |
^ dozen pigeons i pint of stock or water % pound of salt pork i tablespoonful of mushroom catsup A little black pepper Clean and wash the pigeons; fill same as a roast ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 214. | |
| The Boston Cooking-School Cook Book (1896) | Potted Pigeons |
Clean, stuff, and truss six pigeons, place upright in a stewpan, and add one quart boiling water in which celery has been cooked. Cover, and cook slowly three hours or ... From The Boston Cooking-School Cook Book, 1896, page 316. | |
| Rumford Complete Cook Book (1908) | Potted Pigeons |
4 pigeons. 1 slice fat salt pork. 1% pints water or stock. 1 stalk of celery. Clean and truss the birds as for roasting. pork into dice, try out the fat and brown the ... From Rumford Complete Cook Book, 1908, page 62. | |
| Mrs. Owen's Illinois Cook Book (1871) | Potted Rabbit |
Take very young fat hares or rabbits; wash and soak them in salt and water; then take them out water and wipe quite dry; pepper, salt, and flour them well, and fry them ... From Mrs. Owen's Illinois Cook Book, 1871, page 93. | |
| The Southern Cookbook (1912) | Potted Rabbit |
Cut up and season three or four after washing them. The seasoning must be mace, pepper, salt, a little cayenne, and a few pimentos in finest powder. Pack them as close ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 40. | |
| The Picayune Creole Cook Book (1901) | Poulct Braisé |
1 Chicken. 1 Tablespoonful of Lard. This is a most delicate and palatable way of cooking chickens. After cleaning the young chicken, split down the back and dredge with ... From The Picayune Creole Cook Book, 1901, page 128. | |
| The Creole Cookery Book (1885) | Poulet a La Eugenie. _ |
Prepare 1 or 2 chickens for boiling; cover well with water and put in a small piece of pork; boil until the chicken falls from the bone; select the white meat, and mince ... From The Creole Cookery Book, 1885, page 69. | |
| The Picayune Creole Cook Book (1901) | Poulet au Riz |
1 Fine Chicken. 2 Small Turnips. 2 Carrots. 2 Onions. 1 Small Piece of Lemon Peel. 1 Small Piece of Red Pepper Pod. 2 Whole Cloves, without the Seed. 3 Sliced Tomatoes. ... From The Picayune Creole Cook Book, 1901, page 128. | |
| The Picayune Creole Cook Book (1901) | Poulet au Riz |
1 Young Chicken. % Cup of Rice. Prepare and cook the chicken as in Poulet au Riz (see recipe under chapter on meat soups), only do not cut up the chicken, but stew it ... From The Picayune Creole Cook Book, 1901, page 184. | |
| The Picayune Creole Cook Book (1901) | Poulet Frit |
1 Spring Chicken. 3 Tablespoonfuls of Lard. 2 Egga. Clean and cut the chicken into joints. Dredge well with salt and pepper. Make a nice batter with the eggs and flour ... From The Picayune Creole Cook Book, 1901, page 129. | |
| The Picayune Creole Cook Book (1901) | Poulet.” The Vol-au-Vent Paste is |
difficult to make. Petites Bouchées, @ ta Reine. all this with the chicken very thor1 Small Young Chicken. oughly and season to taste. When 12 Rounds of Puff Paste. well ... From The Picayune Creole Cook Book, 1901, page 131. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Poultry A'd Game |
tablespoonful of butter, cut bits, through the hole in top crust. When done, turn it out on a large dish so that the bottom crust will be uppermost. Rabbit or squirrel ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 199. | |
| The Kansas Home Cook-Book (1874) | Poultry and Game |
'6g> and return them to the water in which they were boiled. Cook them the liquor is nearly gone; then pour the contents into a. deep dish, lay a plate over it, put on a ... From The Kansas Home Cook-Book, 1874, page 81. | |
| The New England Cook Book (1905) | Poultry and Game |
^$ RECIPES INCIDENTAL TO POULTRY, GAME, ETC. Gravy for Poultry.^Boil the giblets very tender; chop fine; then take the Hquor in which they are boiled, thicken with; ... From The New England Cook Book, 1905, page 85. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Poultry and Game |
To carve Poultry. — Place the bird on the platter, with the head to the left and the side toward the carver. Insert the fork across the center of the breastbone. the ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 43. | |
| Good Things to Eat, as Suggested by Rufus (1911) | Poultry and Poultry Dressings |
BOHEMIAN CHICKEN—Select a young and tender chick¬ en and prepare as for frying or broiling. Place in a frying pan a pat of butter and place on the fire. Beat to a ... From Good Things to Eat, as Suggested by Rufus, 1911, page 39. | |
| The New England Cook Book (1905) | Poultry Axd Game |
\\\ 2l part of the gravy, thicken with a Httle and cover the dish with the Cut a hole the size of a dollar in the cover, and it with a piece ol dough. When baking, ... From The New England Cook Book, 1905, page 81. | |
| Directions for Cookery, in Its Various Branches (1837) | Poultry, Game, Etc |
bread-crumbs, and butter; seasoned with Dredge them with roast them before a good fire, basting them with They will be done in about twenty-five or thirty minutes. Serve ... From Directions for Cookery, in Its Various Branches, 1837, page 159. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Pour a |
layer about half an inch deep in an oblong basin or mould, stand away to harden, then lay the chicken on top and pour over and around it the remainder of the jelly, ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 204. | |
| Aunt Sammy's Radio Recipes (1927) | Pour a |
little water into the frying pan to rinse out the particles of fat and add to the fowl in the casserole. the casserole and cook the fowl in a slow oven for 3 or 4 hours, ... From Aunt Sammy's Radio Recipes, 1927, page 45. | |
| Aunt Sammy's Radio Recipes (1927) | Pour a |
little melted butter over the chicken. Put it in the oven to brown. Thicken the tomato sauce to the consistency of a gravy and add 2 or 3 tablespoons of finely chopped ... From Aunt Sammy's Radio Recipes, 1927, page 46. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Pout.try A"nd Game |
it will be quite fat, and then cut in thin slices. Serve jelly with each plate. Filling for a turkey weighing eight pounds: The flesh of one chicken weighing four ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 151. | |
| Aunt Babette's Cook Book (1889) | Prairie Chicken |
Clean and wash thoroughly in water in which you have put a little soda. Rinse in clear water several times, and if time allows, let them lay in water half an hour or ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 124. | |
| The Jewish Manual (1846) | Preparation for Cutlets of Fowl or Veal |
Make a smooth batter of flour, and a little salad oil, and two eggs, a little white pepper, salt, and nutmeg, turn the cutlets well in this mixture, and fry a light ... From The Jewish Manual, 1846, page 65. | |
| The Cook's Own Book (1832) | Prepare a |
very strong raised cin.-t, and make the sides thick and the bones out of a goose, turkey, and foul, cutting each down the back; season them highly with pepper, salt, ... From The Cook's Own Book, 1832, page 187. | |
| Gulf City Cook Book (1878) | Prepare a |
frying-size chicken; season with salt and fry in batter a nice brown. Lay on a dish in which you are going to serve. Make a sauce of five or six large tomatoes, chopped, ... From Gulf City Cook Book, 1878, page 60. | |
| The Picayune Creole Cook Book (1901) | Prepare a Chicken Forcemeat |
recipe) and then prepare six slices of toast, cut square or in circles. Add an ounce of butter and one gill of cream to the chicken forcemeat; work well together, and ... From The Picayune Creole Cook Book, 1901, page 202. | |
| Bohemian-American Cook Book (1915) | Preparing Poultry |
PHprava drbeže. All poultry should be killed twenty-four hours before using. It should be cleaned, drawn and salted immediately after killing and put in a cool place. ... From Bohemian-American Cook Book, 1915, page 94. | |
| The National Cookery Book (1876) | Pressed Chicken |
Put a fowl into a porcelain-lined kettle with salt, a few cloves, and whole allspice, but no water. Put the kettle into another of boiling water, and let it remain two ... From The National Cookery Book, 1876, page 101. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Pressed Chicken |
Take one or two chickens, boil in a small quantity of water with a little salt, and when thoroughly done, take all the meat from the bones, removing the skin, and ... From Buckeye Cookery and Practical Housekeeping, 1877, page 249. | |
| The Dixie Cook-Book (1883) | Pressed Chicken |
Take one or two chickens, boil in a small quantity of water with a little salt, and when thoroughly done, take all the meat from the bones, removing the skin, and ... From The Dixie Cook-Book, 1883, page 285. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Pressed Chicken |
An Easy Way of Preparing Boneless Chicken. —Boil a fowl in as little water as possible till the bones slip out and the gristly portions are soft. Remove the skin, pick ... From Mrs. Lincoln's Boston Cook Book, 1884, page 293. | |
| The White House Cook Book (1887) | Pressed Chicken |
CLEAN and cut up your chickens. Stew in just enough water to cover them. When nearly cooked, season them well with salt and pepper. Let them stew down until the water is ... From The White House Cook Book, 1887, page 109. | |
| Aunt Babette's Cook Book (1889) | Pressed Chicken |
Boil one or more chickens just as you would for fricassee, using as little water as possible. When tender remove all the meat from the bone and take off all the skin. ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 133. | |
| Fifty-Two Sunday Dinners (1913) | Pressed Chicken |
Disjoint a fouror five-pound fowl, cover with boiling water and let simmer until tender, with one carrot sliced, one onion sliced, a blade or two of celery broken in ... From Fifty-Two Sunday Dinners, 1913, page 108. | |
| Common Sense in the Household (1871) | Pricasseed Chicken |
Clean, wash, and cut up the fowls, which need not be so as for roasting. Lay them in salt and water for Put them in a pot with enough to cover them, and half a jiound of ... From Common Sense in the Household, 1871, page 88. | |
| The Southern Cookbook (1912) | Pulled Turkey |
Divide tb° " eat of the breast by pulling instead of cutting; then warr it or two of gravy, a cream, grated nutmeg, salt, and a little flour and butter: warm, but do not ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 13. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Put in a layer of the |
grouse, and well with the gravy, which must be highly seasoned with and pepper; then put in the yolks of six and the whites, cut into rings. Moisten with gravy, and add ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 175. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Put in the |
broiler, and broil over a moderate fire, having the breast turned to the at the chicken is a nice brown, which will be in about fifteen minutes, place in a pan and put a ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 156. | |
| Mrs. Owen's Illinois Cook Book (1871) | Put the |
in a stew pan, season with salt and a little cayenne; cover the veal with the onions, and lay on them some bits of fresh butter rolled in flour. Flavor with nutmeg and ... From Mrs. Owen's Illinois Cook Book, 1871, page 80. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Put the butter and the |
onions, cut fine, on to cook. all the while until brown; then put in the chicken, which has been cut in small pieces, the curry, tomatoes, Stir well. Cover tightly, and ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 186. | |
| The Appledore Cook Book (1872) | Quail Fie |
"Lay the birds in a deep earthen dish, and season with pepper, salt, and a little butter; then drec'ge in Nearly cover with cold water; cover with a paste, and bake one ... From The Appledore Cook Book, 1872, page 141. | |
| Aunt Babette's Cook Book (1889) | Quail on Toast |
Split ihe birds down the back and clean nicely. Wash thoroughly, then wipe dry, salt and pepper them and dredge with flour. Pound down the breast bones so they will lie ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 125. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Quail Pie |
Stew them in veal stock about ten minutes, take them out, thicken the gravy with a little flour and a small piece of butter; add a little pepper and salt; fill up the ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 76. | |
| Common Sense in the Household (1871) | Quail Pie |
Clean, truss, and stuflF the bu-ds. Loosen the joints with a penknife, but do not separate Parboil them for ten minutes, while you prepai-e a puff-paste. Line a deep ... From Common Sense in the Household, 1871, page 177. | |
| Aunt Babette's Cook Book (1889) | Quail Pie |
After the quails have been cleaned, salt and pepper them and stuff them either with bread crumbs or oyster dressing and stew them, closely covered, for ten minutes at ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 125. | |
| The Boston Cooking-School Cook Book (1896) | Quail Pies |
6 quails Bit of bay leaf 6 slices carrot ^ teaspoon peppercorns Stalk of celery Flour 2 slices onion Salt and pepper Sprig of parsley Sherry wine Remove breasts and legs ... From The Boston Cooking-School Cook Book, 1896, page 447. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Rabbit en Casserole |
Dress the rabbit and cut into pieces for serving, dredge with flour and fry in butter until delicately browned, then put into the casserole. Melt two tablespoons of ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 232. | |
| Larkin Housewives' Cook Book (1915) | Rabbit en Casserole |
Skin, wash and cut up one or two rabbits, cover with cold water and stew in salt and pepper and brown in frying pan. Put into a Larkin Casserole, add chopped onion, ... From Larkin Housewives' Cook Book, 1915, page 28. | |
| War Economy in Food (1917) | Rabbit in Casserole |
rabbit. Yi cup drippings or other fat. cuji hot water. 2 cups meat stock or thickened gravy. 1 tablespoon lemon juice. Bit of bay leaf. Dress the rabbit and separate ... From War Economy in Food, 1917, page 26. | |
| Aunt Sammy's Radio Recipes (1927) | Rabbit in Tomato Sauce |
1 large rabbit. IJ^ cups tomato pulp and juice. 3 cups water. 1 large onion chopped fine. Dip the pieces of rabbit in flour and brown the fat in a deep iron Add the ... From Aunt Sammy's Radio Recipes, 1927, page 40. | |
| The Cook's Own Book (1832) | Rabbit Pie |
Git a couple of young rabbits into quarters, and a of a pound of bacon in a mortal', with the livers, some pepper, salt, a little mace, parsley, cut small, and a few ... From The Cook's Own Book, 1832, page 217. | |
| Common Sense in the Household (1871) | Rabbit Pie |
Cut a pair of rabbits into eight pieces each, soak in salted water half an hour, and stew until half done in enough water to cover them. Cut a quarter of a poimd of fat ... From Common Sense in the Household, 1871, page 172. | |
| The White House Cook Book (1887) | Rabbit Pie |
THIS pie can be made the same as "Game Pie" excepting you scatter through it four hard-boiled eggs cut in slices. Cover with puff paste, cut a slit in the middle, and ... From The White House Cook Book, 1887, page 123. | |
| Mrs. Owen's Illinois Cook Book (1871) | Rabbit Pot Pie |
Prepare the rabbits by cutting them up and putting them into a little salt and water; let them remain till cleansed from all blood spots. Make a dough, not too short, ... From Mrs. Owen's Illinois Cook Book, 1871, page 91. | |
| Aunt Babette's Cook Book (1889) | Rabbit Ragout |
Prepare as usual. Set on to boil with one onion, a bay leaf, a few whole peppercorns, some cloves and stick cinnamon. Boil until tender, not forgetting the necessary ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 122. | |
| Aunt Babette's Cook Book (1889) | Rabbit with Caper Sauce |
Roast as above, then strain the gravy, adding half a teacupful of capers and a teaspoonful of flour for thickening. From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 119. | |
| The Cook's Own Book (1832) | RABBIT, BROILED. Take a couple of |
young rabbits, cut them up, and put them to steep for a few hours in a little oil, mixed with parsley, leeks, a few mushrooms, and a clove of garlic, all shred line, ... From The Cook's Own Book, 1832, page 216. | |
| Directions for Cookery, in Its Various Branches (1837) | RABBIT. — Toast |
of (having cut butter them, and keep them hot. Grate or shave down with a knife some fine mellow cheese; and, if it is not very rich, mix with it a few small bits of Put ... From Directions for Cookery, in Its Various Branches, 1837, page 387. | |
| The New England Cook Book (1905) | Rabbit.—After |
the rabbit has been cleaned and washed, put it into boiling water and let for about ten minutes; drain, and when cold, cut it joints; dip into beaten egg, and then into ... From The New England Cook Book, 1905, page 83. | |
| The Cook's Own Book (1832) | Rabbits in a Minute |
Cut your rabbits into pieces, wipe themperfectly dry; put a quarter of a pound of butter stewpan, set it on the fire, and when warm, put in the rabbit with a little ... From The Cook's Own Book, 1832, page 216. | |
| Common Sense in the Household (1871) | Ragout of Turkey |
is a cheap, yet nice Cut the turkey from the bones and into bits an inch long with knife and fork, tearing as little as possible. Put into a skillet or saucepan the ... From Common Sense in the Household, 1871, page 87. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Rechauffes and Olla-Podrida |
bechamel sauce. y^ a cup of butter. )^ a cup of flour. A dash of paprica. I cup of cream. The beaten yolks of i or I cup of chicken stock. Method.— Make the sauce in ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 283. | |
| Rumford Complete Cook Book (1908) | Recipes for the Chafing-dish |
Chicken Livers Saute"d 3 tablespoons butter, or butter and bacon fat. 6 livers. Melt the butter and cook the livers and onion juice in it for three minutes; add the ... From Rumford Complete Cook Book, 1908, page 217. | |
| Rumford Complete Cook Book (1908) | Remove the pigeons to the |
serving dish, and thicken the gravy with the butter and flour rubbed smoothly together. Pour the gravy over the birds, first having removed the celery. From Rumford Complete Cook Book, 1908, page 62. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Rice and Chicken Croquettes |
One cup of cold chicken, chopped fine and seasoned with salt and pepper, one cup of cold boiled rice. Heat both together in a double boiler, adding a little milk, if the ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 214. | |
| The Italian Cook Book (1919) | Risotto with Chicken Giblets |
(Risotto alia Milanese II) The broth for risotto may be made by cooking together the neck and tips of wings of a chicken which is to be roasted, or it may be made from ... From The Italian Cook Book: The Art of Eating Well, 1919, page 26. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Rissoles and Patty Cases |
Rissoles are very dainty entrees, con¬ sidered elaborate enough for the most formal occasion. Cut puff paste in oblong pieces three by four inches, or stamp out in ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 254. | |
| The White House Cook Book (1887) | Rissoles of Chicken |
MINCE up finely the remains of a cold chicken together with half the quantity of lean, cold ham. Mix them well, adding enough white sauce to moisten them. Now have light ... From The White House Cook Book, 1887, page 106. | |
| The Boston Cooking-School Cook Book (1896) | Roast "Wild Duck |
Dress and clean a wild duck and truss as goose. Place on rack in dripping-pan, sprinkle with salt and pepper, and cover breast with two very thin slices fat salt pork. ... From The Boston Cooking-School Cook Book, 1896, page 315. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Roast Boned Chicken |
Bone according to direction for boning chicken. until plump with force meat, sew, press body into natural shape, truss, sprinkle with salt and pepper, dredge with flour, ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 120. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Roast Chicken |
Clean the chicken, and stuff the breast and part body with dressing made as follows: For a pair of chickens weighing between seven and eiglit pounds, take one quart of ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 153. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Roast Chicken |
Singe; remove the pin feathers, oil bag, crop, entrails, legs, and tendons. Wipe, stuff, sew, and tie or skewer into shape. Place it on one side, on a rack in a ... From Mrs. Lincoln's Boston Cook Book, 1884, page 283. | |
| The White House Cook Book (1887) | Roast Chicken |
PICK and draw them, wash out well in two or three waters, adding a little soda to the last but one to sweeten it, if there is doubt as to its being fresh. Dry it well ... From The White House Cook Book, 1887, page 104. | |
| The Boston Cooking-School Cook Book (1896) | Roast Chicken |
Dress, clean, stuff, and truss a chicken. Place on its back on rack in a dripping-pan, rub entire surface with salt, and spread breast and legs with three tablespoons ... From The Boston Cooking-School Cook Book, 1896, page 303. | |
| The Picayune Creole Cook Book (1901) | Roast Chicken |
Poulet Roti, 1 Chicken. % Tablespoonful Butter. Procecd in exactly the same manner as for roasting a turkey. (See recipe.) The chicken must bake in a quick oven, ... From The Picayune Creole Cook Book, 1901, page 130. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Roast Chicken |
Remove pinfeathers, singe, take out tendons, draw skin back from neck, cut off neck close to body, cut out oil bag. Make an incision between the legs, running the ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 121. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Roast Chicken with Giblet Sauce |
Procure a nice chicken one year old. Singe and clean as directed. Make a stuffing from one large cupful of stale bread crumbs, one tablespoonful of melted butter, a ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 181. | |
| The International Cook Book (1906) | Roast Chicken with Watercress |
Babas au Fruits (930) 2422. PUR£E CRECY, STANLEY. Scrape, wash and drain eighteen small new carrots, finely slice and place in a saucepan with two sliced onions and four ... From The International Cook Book, 1906, page 749. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Roast Duck |
Ducks are dressed and stuffed in the same manner as above, or a stuffing of mashed potatoes and onions in equal proportions, seasoned with butter, pepper, sage and salt, ... From Buckeye Cookery and Practical Housekeeping, 1877, page 149. | |
| The Dixie Cook-Book (1883) | Roast Duck |
Ducks are dressed and stuffed in the same manner as above. Young ducks should roast from twenty-five to thirty minutes; fullgrown for an hour or more with frequent ... From The Dixie Cook-Book, 1883, page 176. | |
| The White House Cook Book (1887) | Roast Duck. |
PICK, draw, clean thoroughly, and wipe dry. Cut the neck close to the back, beat the breast-bone flat with a rolling pin, tie the wings and legs securely, and stuff with ... From The White House Cook Book, 1887, page 116. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Roast Goose |
Take a common goose, clean it well, and wash it the same as turkey. Make a dressing of six or eight potatoes well boiled and mashed, two onions chopped very fine, two ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 72. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Roast Goose |
The goose should not be more than eight months old, and the fatter the more tender and juicy the meat. A ‘‘green” goose (four months old) is the choicest. Kill at least ... From Buckeye Cookery and Practical Housekeeping, 1877, page 148. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Roast Goose |
Stuff the goose with a potato dressing made in the following manner: Six potatoes, boiled, pared and mashed and one one pepper, one spoonful of sage, two table-spoonfuls ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 152. | |
| The Dixie Cook-Book (1883) | Roast Goose |
The goose should not be more than eight months old, and the fatter the more tender and juicy the meat. A “ green” goose (four months old) is the choicest. Kill at least ... From The Dixie Cook-Book, 1883, page 175. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Roast Goose |
Singe, remove the pin feathers, and before it is cut or drawn, wash and scrub thoroughly in warm soapsuds, to open and cleanse the pores, and render the oil more easy to ... From Mrs. Lincoln's Boston Cook Book, 1884, page 287. | |
| The White House Cook Book (1887) | Roast Goose |
THE goose should not be more than eight months old, and the fatter the more tender and juicy the meat. Stuff with the following mixture: Three pints of bread crumbs, six ... From The White House Cook Book, 1887, page 104. | |
| Aunt Babette's Cook Book (1889) | Roast Goose |
After the goose has been picked, take some old newspapers, light them in a coal-bucket, hold the goose over the flames in this way: Take the neck in your left hand and ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 107. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Roast Goose |
Select a young goose weighing eight to ten pounds. Wash and scrub the skin thoroughly and cleanse with warm water. Wipe the fowl dry and stuff with six potatoes boiled ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 218. | |
| The Boston Cooking-School Cook Book (1896) | Roast Goose -with Potato Stuffing |
Singe, remove pinfeathers, wash and scrub a goose in hot soapsuds; then draw (which is removing inside contents). Wash in cold water and wipe. Stuff, truss, sprinkle ... From The Boston Cooking-School Cook Book, 1896, page 312. | |
| The International Cook Book (1906) | Roast Goose, Britannia |
Prepare the goose same as No. 1109, but substituting Britannia for apple sauce. 2694. SAUCE, BRITANNIA Peel, core and finely slice four good-sized apples, place in a ... From The International Cook Book, 1906, page 844. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Roast Goose, Potato Stuffing |
Singe, remove pinfeathers, wash and scrub a goose in hot soapsuds; then draw (which is removing inside contents). Wash in cold water and wipe. Stuff, truss, salt and ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 198. | |
| La Cuisine Creole (1885) | Roast Goose, with Sage and Onion |
Draw a fine fat goose, stuff it with a seasoning of the following mixture: Take four onions, peel them and boil them ten minutes in plenty of water to take from them the ... From La Cuisine Creole, 1885, page 85. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Roast Green Goose |
A green goose should never be more than four months old. Dress same as chicken. If strong, wash out with soapsuds and carefully rinse iu several waters. truss, sew, ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 122. | |
| Fifty-Two Sunday Dinners (1913) | Roast Guinea Fowl |
Clean, singe, draw and truss in the same way as for roasting chicken. Stuff if desired. Sprinkle with salt and pepper. Lay very thin slices of fat salt pork over the ... From Fifty-Two Sunday Dinners, 1913, page 44. | |
| The White House Cook Book (1887) | Roast Hare or Rabbit |
A VEEY close relationship exists between the hare and the rabbit, the chief difference being in the smaller size and shorter legs and ears of the latter. The manner of ... From The White House Cook Book, 1887, page 122. | |
| The Dixie Cook-Book (1883) | Roast Haunca or VENISON |
Wash in warm water and dry well with a cloth, butter a sheet of white paper and put over the fat, lay in a deep baking-dish with @ very little boiling water, cover with ... From The Dixie Cook-Book, 1883, page 175. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Roast Haunce or VENISON |
Wash in warm water and dry well with a cloth, butter a sheet of white paper and put over the fat, lay in a deep baking-dish with a very little boiling water, cover with ... From Buckeye Cookery and Practical Housekeeping, 1877, page 148. | |
| The White House Cook Book (1887) | Roast Haunch of Venison |
To PREPARE a haunch of venison for roasting, wash it slightly in tepid water and dry it thoroughly by rubbing it with a clean, soft cloth. Lay over the fat side a large ... From The White House Cook Book, 1887, page 124. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Roast Haunch Op Venison |
To ^prepare a haunch of venison for roasting, it slightly in tepid water, and dry it thoroughly by rubbing with a clean, soft Lay over the fat side a laro;e sheet of ... From Mrs. Porter's New Southern Cookery Book, 1871, page 128. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Roast Leg of Venison |
Draw the dry skin from the meat, and wipe with a damp towel. Make a paste with one quart of flour and a generous pint of cold water. Cover the venison with before a hot ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 161. | |
| The International Cook Book (1906) | Roast Leg of Venison, Currant Jelly |
E*clairs, Chantilly 355. CANAPE'S, MORENO-RUSSE Prepare six one-and-a-half -inch-square pieces of toast. Lightly and nicely spread a teaspoon Russian caviare on top of ... From The International Cook Book, 1906, page 118. | |
| The Italian Cook Book (1919) | Roast of Hare |
(Arrosto di lepre) The part of the hare fitted for roast is the hind quarters, but the limbs of this game are covered with little skins that must be carefully removed, ... From The Italian Cook Book: The Art of Eating Well, 1919, page 101. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Roast Partridge |
Pluck, singe, draw and truss them; roast about twenty minutes; baste them well with butter, and when the gravy begins to run from them they are Put them on dishes, three ... From Mrs. Porter's New Southern Cookery Book, 1871, page 133. | |
| Chinese-Japanese Cook Book (1914) | Roast Pheasant |
One good pheasant; one pound of small Japanese almonds; one and one half cupfuls of rice paste (comes prepared); three cupfuls of mirin sauce; one half cupful of cooking ... From Chinese-Japanese Cook Book, 1914, page 92. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Roast Pigeons |
Pigeons may be roasted with or without stuffing. If they are stuffed, the dressing should be made (for one dozen pigeons) with two cups of stale bread crumbs, two ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 75. | |
| La Cuisine Creole (1885) | Roast Pigeons |
Truss them when plucked and drawn, lay thin slices of fat bacon on their breasts; bake them three-quar¬ ters of an hour, and then make a gravy with their gib¬ lets, ... From La Cuisine Creole, 1885, page 89. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Roast Pigeons |
Draw, singe, and stuff the same as a chicken. in a baking-pan; put a half-cup of water and a teaspoonful in; in a quick oven, and bake one hour, basting at first with ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 214. | |
| The White House Cook Book (1887) | Roast Pigeons |
PIGEONS lose their flavor by being kept more than a day after they are killed. They may be prepared and roasted or broiled the same as chickens; they will require from ... From The White House Cook Book, 1887, page 119. | |
| The White House Cook Book (1887) | Roast Quail |
EINSE well and steam over boiling water until tender, then dredge with flour, and smother in butter; season with salt and pepper and roast inside the stove; thicken the ... From The White House Cook Book, 1887, page 121. | |
| Housekeeping in Old Virginia (1879) | Roast Rabbit |
Stew the rabbit. After boiling the haslet and liver, stew them with parsley, thyme, celery-seed, butter, salt, and pepper, for gravy. Soak a piece of loaf bread, a short ... From Housekeeping in Old Virginia, 1879, page 117. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Roast Rabbit |
First make a stuffing of a pound of veal and a quarter of a pound of pork, simmered two hours in water to cover; crackers, rolled fine; a table-spoonful of a teaspoonful ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 160. | |
| Aunt Babette's Cook Book (1889) | Roast Rabbit |
After the rabbit has been thoroughly cleaned and washed, lay it in salted water for an hour or more. Stuff the rabbit with a dressing of bread crumbs and sausage meat, ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 119. | |
| The New England Cook Book (1905) | Roast Rabbit.—Dress nicely and |
fill with a dressing made of bread-crumbs, a little onion, sage, pepper, and salt, and a piece of butter; tie a piece of salj; pork over it; put a dripping-pan with a in ... From The New England Cook Book, 1905, page 83. | |
| Chinese-Japanese Cook Book (1914) | Roast Squab |
One plump squab; two livers; one dozen fresh mushrooms; one tablespoonful of Chinese almonds; one tablespoonful of chicken fat; two tablespoonfuls of syou; one ... From Chinese-Japanese Cook Book, 1914, page 39. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Roast Turkey |
A rurgey should be well singed and cleaned of pinfeathers; then draw the inwards. Be sure you take every thing out that is inside. Lay the turkey into cold water, clean ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 66. | |
| Mrs. Owen's Illinois Cook Book (1871) | Roast Turkey |
See that your turkey is washed and free from all small feathers; examine the inside well that nothing is left there that ought to be removed; remove the craw and wind ... From Mrs. Owen's Illinois Cook Book, 1871, page 85. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Roast Turkey |
In cold weather a turkey should hang at least a week before it is cooked. Draw and clean it with great care, taking particular pains not to break the gall bladder. ... From Mrs. Porter's New Southern Cookery Book, 1871, page 117. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Roast TuRKEY |
After picking and singeing the turkey, plump it by plunging quickly three times into boiling water and then three times into cold, holding it by the legs; place to drain ... From Buckeye Cookery and Practical Housekeeping, 1877, page 251. | |
| Gulf City Cook Book (1878) | Roast Turkey |
Cut three large-sized onions fine; take about half a loaf of soak it in water, then squeeze the water from it. Put in a frying-pan two heaping table-spoonfuls of boiling ... From Gulf City Cook Book, 1878, page 55. | |
| Housekeeping in Old Virginia (1879) | Roast Turkey |
Wash nicely in and out. Plunge into boiling water ten minutes. Have ready a dressing of Bread crumbs. Hard boiled eggs, chopped fine. Minced parsley, thyme and celery. ... From Housekeeping in Old Virginia, 1879, page 186. | |
| Housekeeping in Old Virginia (1879) | Roast Turkey |
Put the gizzard, heart and liver in cold water and boil till tender. When done, chop fine and add stale bread, grated, salt and pepper, sweet herbs, if liked, two eggs ... From Housekeeping in Old Virginia, 1879, page 187. | |
| What Mrs. Fisher Knows About Old Southern Cooking (1881) | Roast Turkey |
First cleanse well and take the craw from the turkey. Make stuffing 6f light bread chopped fine, season with butter, pepper and salt; then stuff the body completely ... From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 21. | |
| The Dixie Cook-Book (1883) | Roast TURKEY |
After picking and singeing the turkey, plump it by plunging quickly three times into boiling water and then three times into cold, holding it by the legs; place to drain ... From The Dixie Cook-Book, 1883, page 287. | |
| The Dixie Cook-Book (1883) | Roast Turkey |
Prepare and stuff as in preceding recipe, and lard as described in general directions; place in oven not quite as hot as for roasting meats (if the fire is very hot, lay ... From The Dixie Cook-Book, 1883, page 288. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Roast Turkey |
Clean as directed on page 252. Stuff with soft bread or cracker crumbs highly seasoned with sage, thyme, salt, and pepper; moisten the stuffing with half a cup of melted ... From Mrs. Lincoln's Boston Cook Book, 1884, page 282. | |
| The White House Cook Book (1887) | Roast Turkey |
SELECT a young turkey; remove all the feathers carefully, singe it over a burning newspaper on the top of the stove; then "draw" it nicely, being very careful not to ... From The White House Cook Book, 1887, page 100. | |
| Aunt Babette's Cook Book (1889) | Roast Turkey |
Select a nice, fat turkey and see that it is young. If the breastbone yields to the touch or pressure of your finger it is the one you want. Singe, wash and clean ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 105. | |
| The Boston Cooking-School Cook Book (1896) | Roast Turkey |
Dress, clean, stuff, and truss a ten-pound turkey (see pages 242-244). Place on its side on rack in a drippingpan, rub entire surface with salt, and spread breast, legs, ... From The Boston Cooking-School Cook Book, 1896, page 310. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Roast Turkey |
Remove the crusts from a stale loaf of bread. Break the loaf in the middle and grate or rub the bread into fine crumbs. Season highly with salt and pepper. Add a cup of ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 206. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Roast Turkey |
Dress, clean, stuff, and truss a ten-pound cock turkey. Place on its side on rack in a drippingpan, rub entire surface and breast, legs, and wings with one-third cup ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 172. | |
| Fifty-Two Sunday Dinners (1913) | Roast Turkey |
Select a plump, ten-pound young turkey; dress, clean, stuff and truss in shape; place it on thin slices of fat pork laid in the bottom of dripping pan; rub the entire ... From Fifty-Two Sunday Dinners, 1913, page 157. | |
| Aunt Sammy's Radio Recipes (1927) | Roast Turkey |
6 cups finely broken stale bread teaspoon thyme. teaspoon ground sage. 1 teaspoon baking powder. 3^ pound butter or an equal quantity of turkey fat. onion, grated, or ... From Aunt Sammy's Radio Recipes, 1927, page 46. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Roast Turkey "with Chestnut Stuffing and |
Clean the turkey, and lard the fifty large chestnuts for a few minutes up, and rub dark Cover them with boiling water, and simmer for one hour; up, and mash fine. Chop ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 149. | |
| La Cuisine Creole (1885) | Roast Turkey a La Perigord |
For this purpose choose a fine young hen turkey; make an incision at the back of the neck, and through this take out the entrails, as the turkey looks so much nicer than ... From La Cuisine Creole, 1885, page 81. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Roast Turkey Stuffed with Truffles |
For this procure a fresh young hen turkey. Draw and singe according to directions given for chicken. Cut one pound of ham into dice, stand over a moderate fire in a ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 206. | |
| The Picayune Creole Cook Book (1901) | Roast Turkey With Truffics |
Dinde Trufféc Rotie. 1 Fine Young Hen Turkey. 1 Pound of Lean Ham, Cut into Dice. 2 Pounds of Truffles, 14 Nutmeg. % of_a Teaspoonful of Pepper. 1 Bay Leaf, Minced Fine. ... From The Picayune Creole Cook Book, 1901, page 123. | |
| Housekeeping in Old Virginia (1879) | Roast Turkey, with Truffles |
Truflles must be peeled, chopped and pounded in a mortar; one and a half pound will do for one turkey. Rasp the same amount of fat bacon and mix with the truffles and ... From Housekeeping in Old Virginia, 1879, page 187. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Roast Venison |
A leg of venison weighing fourteen pounds should be roasted one hour if eaten on blazers; if on hot plates, two hours. The dry skin should be taken off with the fingers, ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 63. | |
| The Appledore Cook Book (1872) | Roast Venison |
If in winter, keep the venison three weeks after being killed; but if in summer, ten or twelve days will bo sufficient. Draw the dry skin from a leg of venison, and cut ... From The Appledore Cook Book, 1872, page 134. | |
| What Mrs. Fisher Knows About Old Southern Cooking (1881) | Roast Venison |
First stuff the meat before roasting; make stuffing of bread crumbs browned; stuffing with salt, onions (grated), pork or ham chopped fine. it is put into the oven, ... From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 19. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Roast Venison |
Lard a saddle of venison, sprinkle with salt and pepper, dredge with flour. Place in dripping pan and baste with melted butter. Allow ten minutes to the pound for roasting. From Lowney's Cook Book, Illustrated in Colors, 1907, page 124. | |
| Fifty-Two Sunday Dinners (1913) | Roast Venison |
Wipe meat with a piece of cheese-cloth wrung from cold water, spread meat generously with soft Cottolene and sprinkle with salt and pepper. Place on rack in dripping ... From Fifty-Two Sunday Dinners, 1913, page 154. | |
| The White House Cook Book (1887) | Roast Wild Duck |
WILD duck should not be dressed too soon after being killed. If the weather is cold it will be better for being kept several days. Bake in a hot oven, letting it remain ... From The White House Cook Book, 1887, page 118. | |
| The Creole Cookery Book (1885) | Roast. Fowl |
Clean the fowl thoroughly; roast it 20 minutes, unless a very fine one; it will then take 3 quarters of an hour; serve with bread sauce, or parsley and butter; egg sauce ... From The Creole Cookery Book, 1885, page 65. | |
| La Cuisine Creole (1885) | Roasted Duck |
Glean, draw and truss the duck, or ducks, wash them nicely, salt and pepper them, and get ready a sage and onion stuffing (see roast goose) or stuff with mashed ... From La Cuisine Creole, 1885, page 85. | |
| The Picayune Creole Cook Book (1901) | Roasted Squab |
Pigeons Rotia sur Canapés. 6 or 8 Young Squab. 6 or 8 Thin Slices of Fat Bacon. Truffles (if desired). 6 or 8 Slices of Buttered Toast. Use squab only for roasting. ... From The Picayune Creole Cook Book, 1901, page 135. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Roasted Turkey |
Stuff two small hen turkeys with either mushrooms, chestnuts or oysters. If mushrooms or chestnuts are used, boil them until tender, mince them with their liquor, mix ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 216. | |
| The Woman Suffrage Cook Book (1886) | Roasting Meats |
Beef, from one to two hours, according to the size; mut ton and lamb, three hours; veal, two hours; chickens, two and one-half hours; turkey, three hours; goose and ... From The Woman Suffrage Cook Book, 1886, page 46. | |
| The Virginia House-Wife (1824) | Ropa Veija—spanish |
Peel the skin from ripe tomatas, put them ina pan with a spoonful of melted butter, some pepper and salt, shred cold meat or fowl, put it in and fry it sufficiently; ... From The Virginia House-Wife, 1824, page 113. | |
| Presbyterian Cook Book (1873) | S. Ayres |
a chicken it is tender (one a year old is best); peel half dozen potatoes while it is stewing. To make the crust, take one quart of flour; one tablespoonful of baking ... From Presbyterian Cook Book, 1873, page 30. | |
| Presbyterian Cook Book (1873) | S. Gebhart |
Mince turkey or chicken as fine as possible; season with pepper, salt, a little nutmeg, and a very little onion. a large tablespoonful of butter; two of flour; one-half ... From Presbyterian Cook Book, 1873, page 31. | |
| The Kansas Home Cook-Book (1874) | S. Nourse |
Cut up half of a plump full grown chicken and put it in a saucepan, with two quarts of water, or, if a large fowl is used, with more; let it boil very slowly, adding a ... From The Kansas Home Cook-Book, 1874, page 263. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Saddle of Venison |
Carefully scrape off the hair, and wipe with a damp towel. Season well with salt and pepper, and roll up and skewer toRub thickly with thickly with flour. Roast for an ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 160. | |
| The Picayune Creole Cook Book (1901) | Salade a la Russe |
2 Carrots. 2 Parsnips. 1 Cup of Cold Minced Fowl. 3 Anchovies, 1 Dozen Olives. 3 Caviares. 1 Tablespoonful of Sauce A la Tartare. 1 Teaspoonful of Mustard. This salad is ... From The Picayune Creole Cook Book, 1901, page 177. | |
| The Picayune Creole Cook Book (1901) | Salmi de Chevreuil @ la Créole |
Venison Steaks, on Rougher Part of the eer. 2 Onions. 1 Square Inch of Ham. 1 Clove of Garlic, Chopped Ver: 1 Herb Bouquet, Chopped 2 Cups of Water. The rougher parts of ... From The Picayune Creole Cook Book, 1901, page 138. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Salmi of Duck or Game |
Pieces of game. 2 cups of rich brown stock, y^ a cup, each, of butter and highly seasoned. 1^ a cup of madeira. each, of i cup of peas or flageolets, carrot and onion ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 286. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Salmi of Duck, No |
1 pint of thin slices of duck. 10 or 15 drops of onion juice. of iteaspoonfuloflemonjuice. butter and flour. 6 mushrooms, cut in pieces. I pint of brown stock. i ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 286. | |
| The Creole Cookery Book (1885) | Salmi of Ducks, Venison or Birds |
Put into the saucepan 1 tablespoonful of butter, stirring in 2 tablespoonfuls of flour, letting it melt without browning; add a cup of soup broth, 2 whole leeks, ... From The Creole Cookery Book, 1885, page 62. | |
| Common Sense in the Household (1871) | Salmi of Game |
Cut cold roast partridges, grouse, or quails into joints, und lay aside while you prepare the gravy. This is made bones, skin, and general odds and ends, after you have ... From Common Sense in the Household, 1871, page 175. | |
| The White House Cook Book (1887) | Salmi of Game |
THIS is a nice mode of serving the remains of roasted game, but when a superlative salmi is desired, the birds must be scarcely more than half roasted for it. In either ... From The White House Cook Book, 1887, page 123. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Salmi of Squab |
6 squabs slice of onion pint of stock tablespoonful of Worcestershire sauce of sherry, if thin slice of carrot you use wine Clean the squabs and truss them. Put the ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 215. | |
| Mrs. Hale's New Cook Book (1857) | Salmi, or Hot Duck Salad.—Cut |
off the fillets of ducks into proper pieces; sprinkle allspice and salt over, add a gill of olive oil, a glass of claret, or the juice of two Sevilla oranges; shake it ... From Mrs. Hale's New Cook Book, 1857, page 206. | |
| Gulf City Cook Book (1878) | Salmis of Cold Game, Goose, or Duck |
Put into a sauce-pan a piece of butter rolled in flour; molt, but not brown; add half a glass of broth, the same of red wine, two whole shallots, and a bunch of mixed ... From Gulf City Cook Book, 1878, page 56. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Salmis of Game |
the remains of a game dinner, say two or Cut all the meat from the in as handsome pieces as possible, and set aside. Break up the bones, and put on to boil with three ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 190. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Salmis of Game |
Cut the meat from cold roasted game into small pieces. Break up the bones and remnants, cover them with stock or with cold water, and add a pinch of herbs, two cloves, ... From Mrs. Lincoln's Boston Cook Book, 1884, page 296. | |
| The Picayune Creole Cook Book (1901) | Salt and Pepper to Taste. Croftons |
Cut the Venison into small pieces of about two inches square. Make a “Marinade” by placing the Venison in an earthen jar with one large onion sliced, a handful of ... From The Picayune Creole Cook Book, 1901, page 139. | |
| The Picayune Creole Cook Book (1901) | Salt and Pepper. A Dash of Cayenne |
Boll the chicken according to the above recipe. Mince the meat fine. Make a sauce by putting into a saucepan one tablespoonful of butter. and as it melts add one onion, ... From The Picayune Creole Cook Book, 1901, page 126. | |
| The Epicurean (1894) | Sans Panade |
Ingredients. — One jiound of breast of chicken or game, raw and free of sinews; eight egg-yolks, half a pound of butter, salt, i-ed pepper, nutmeg and two gills of well ... From The Epicurean, 1894, page 203. | |
| Mrs. Hale's New Cook Book (1857) | Sauce for a Roasted Goose—Put |
a saucepan a spoonful of made mustard, half a tea-spoonful of Cayenne pepper, a glass of port wine, and a gill of gravy; mix, and warm, and pour it through a slit in the ... From Mrs. Hale's New Cook Book, 1857, page 205. | |
| The Southern Cookbook (1912) | Sauce for Fowl or Partridge |
Rub down in a mortar, the yolks of two eggs, boiled hard, and anchovy, two dessert spoonfuls of oil, a little shallot, and a teaspoonful of mustard, (all should be ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 126. | |
| The National Cookery Book (1876) | Sauce for Venison |
To one wineglassful of claret add one of water and on vinegar; stick an onion full of cloves, and put them on the fire in a porcelain-lined skillet, adding a teaspoonful ... From The National Cookery Book, 1876, page 281. | |
| The Southern Cookbook (1912) | Sauce for White Fowl |
Simmer ten minutes a teacupful of port wine, the same of good meat gravy, a little shallot, a little pepper, salt, a grate of nutmeg, and a bit of mace: put a bit of ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 125. | |
| The Virginia House-Wife (1824) | Sauce for Wild Fowl |
Take a gill of claret, with as much water, some grated bread, three heads of shallots, a a little whole pepper, mace, grated nutmeg, and salt; let them stew over the ... From The Virginia House-Wife, 1824, page 124. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Sauce for Wild Fowl |
Oxr of claret, with as much water, some grated bread, three heads of shalots, a little whole pepper, mace, grated nutmeg and; let it stew over the fire, then heat it qj^ ... From Mrs. Porter's New Southern Cookery Book, 1871, page 170. | |
| Mrs. Hale's New Cook Book (1857) | Sauce for Wild Fowl.—Put |
into a saucepan half a pint of gravy, a few leaves of basil, a small onion or shalot, and a small piece of lemon peel; boil a few minutes, and strain off; then add the ... From Mrs. Hale's New Cook Book, 1857, page 218. | |
| The Dixie Cook-Book (1883) | Saumr or Duck |
Save remnants of cold duck or other game, trim meat off neatly, set aside; place all the remains (bones, gravy, etc.) in a sauce-pan and. cover with cold-water; bring ... From The Dixie Cook-Book, 1883, page 177. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Sautid Chicken |
Cut in for Dip in water, salt and pepper, dredge with Try out two tablespoons salt pork cubes. Cover bottom of frying pan with pieces of chicken. Cook until a delicate ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 118. | |
| The Picayune Creole Cook Book (1901) | Sauté the Chicken Livers |
recipe) with a finely minced onion till tender; then pound them to a paste, adding first a dash of Anchovy Essence, one tablespoonful of butter, salt and red pepper to ... From The Picayune Creole Cook Book, 1901, page 202. | |
| Mrs. Beeton's Book of Household Management (1861) | Sauvages en Salmis |
Ingredients. — The remains of cold roast wild ducks, i pint of stock made from the bones and trimmings of game, i glass of port wine or \ ozs. of butter, i oz. of flour, ... From Mrs. Beeton's Book of Household Management, 1861, page 853. | |
| Mrs. Hale's New Cook Book (1857) | Savce for Fowls.—Put |
into a stew-pan a slice of lean ham, shalot, and a sliced onion; add half a pint of white or the juice of half a lemon, and some pepper, 6AUCK8. «hnmer about an hour, ... From Mrs. Hale's New Cook Book, 1857, page 234. | |
| Aunt Sammy's Radio Recipes (1927) | Save the |
giblets—heart, liver, and gizzard—for gravy. in the pan beside the turkey or put through the meat chopper and simmer in a quart of water while the turkey is baking. From Aunt Sammy's Radio Recipes, 1927, page 47. | |
| Rumford Complete Cook Book (1908) | Savory Rabbit |
6 slices bread. 4 ounces grated cheese. 2 tablespoons ale or thin ced ham or anchovy Cut the round or square slices and saute* in the butter till slightly crisped. The ... From Rumford Complete Cook Book, 1908, page 215. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Scalloped Chicken |
Take equal parts of cold chicken, boiled rice or macaront, and tomato sauce. Put in layers in a shallow dish, and cover with buttered crumbs. Bake till brown. Cold roast ... From Mrs. Lincoln's Boston Cook Book, 1884, page 294. | |
| The White House Cook Book (1887) | Scalloped Chicken |
DIVIDE a fowl into joints and boil till the meat leaves the bone readily. Take out the bones and chop the meat as small as dice. Thicken the water in which the fowl was ... From The White House Cook Book, 1887, page 110. | |
| The Boston Cooking-School Cook Book (1896) | Scalloped Chicken |
Butter a baking-dish. Arrange alternate layers of cold, cooked sliced chicken and boiled macaroni or rice. Pour over White, Brown, or Tomato Sauce, cover with buttered ... From The Boston Cooking-School Cook Book, 1896, page 320. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Scalloped Cucumbers |
Wash, pare, and cut into cubes three large cucumbers. a in the bottom of a buttered baking salt and pepper and with one teaspoon finely chopped onion, and continue thus ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 176. | |
| The National Cookery Book (1876) | Scalloped Turkey |
Cut up cold turkey into small pieces. Put a layer of bread crumbs into a butte d dish, moisten d with a littl milk: then lay in a layer of turkey, seasoned with salt and ... From The National Cookery Book, 1876, page 93. | |
| The Boston Cooking-School Cook Book (1896) | Scalloped Turkey |
Make one cup of sauce, using two tablespoons butter, two tablespoons flour, one-fourth teaspoon salt, few grains of pepper, and one cup stock (obtained by cooking in ... From The Boston Cooking-School Cook Book, 1896, page 321. | |
| Manual for Army Cooks (1896) | Season with |
pepper, salt, mace, and nutmeg. Pour it over the rabbit, and serve. Peas anti beans are the most nutritious of all vegetables and contain as mnuch carbon as wheat and ... From Manual for Army Cooks, 1896, page 118. | |
| Mrs. Beeton's Book of Household Management (1861) | Seasonable from October to February |
THE HEIGHT OF EXCELLENCE IN A PHEASANT. — If eaten when fresh the pheasant has no distinct, flavour. If, however, the bird be kept a proper length of time, ... From Mrs. Beeton's Book of Household Management, 1861, page 840. | |
| Mrs. Beeton's Book of Household Management (1861) | Seasonable from September to February |
THE GOOSE {Fr. oif). — This familiar bird is generally distributed over the world, being met with America, Lapland, Iceland, Arabia and Persia. There are many varieties, ... From Mrs. Beeton's Book of Household Management, 1861, page 797. | |
| Mrs. Beeton's Book of Household Management (1861) | Seasonable from September to March |
1349.— HARE, POTTED. Ingredients. — i hare, slices of bacon, good stock, a bouquet-garni (paisley, thyme, bay-leaf), 3 cloves, 10 peppercorns, i blade of mace, 2 ... From Mrs. Beeton's Book of Household Management, 1861, page 860. | |
| La Cuisine Creole (1885) | Seasoning for Stuffing Veal, Pig or Turkey |
When much seasoning is required it is well to keep it prepared on hand. It should always be kept well stopped. Dry a pound of salt; grind an ounce of white or black ... From La Cuisine Creole, 1885, page 43. | |
| Mrs. Beeton's Book of Household Management (1861) | See " Indian Cookery." |
1171.— CHICKEN LEGS AS CUTLETS. (Fr.— Cuisses de Volaille en Cotelettes.) Ingredients. — Chickens' legs, slices of bacon, stock, Espagnole sauce (see " Sauces," No. ... From Mrs. Beeton's Book of Household Management, 1861, page 764. | |
| Mrs. Beeton's Book of Household Management (1861) | See " Italian Cookery." |
1263.— TURKEY, BLANQUETTE OF. (Fr. — Blanquette de Dinde.) Ingredients. — The remains of a cold turkey, $ of a pint of stock, i \ ozs. of butter, i oz. of flour, i yolk ... From Mrs. Beeton's Book of Household Management, 1861, page 807. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | See Boned |
Turn the legs and wings inside out, and draw them inside of the turkey. Now bone a chicken, turn the legs and wings in the same way, dredge both with salt and the the ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 209. | |
| The Cook's Own Book (1832) | See Curry |
TO in quarters, beat up an egg or two (according to die quantity you dress) with a little grated nutmeg, and pepper and salt, some parsley minced fine, and a few crumbs ... From The Cook's Own Book, 1832, page 124. | |
| The Picayune Creole Cook Book (1901) | See Fricassée Brown Gravy.) Pre- Chicken Croqucttes |
pare a Vol-au-Vent Paste (see recCro uettce ae a ofattte. ipe), and fill a two-quart tin pan oung Chicken. with the Paste. Then pour in the 2 Small Onions, Panay, beat. ... From The Picayune Creole Cook Book, 1901, page 131. | |
| The Picayune Creole Cook Book (1901) | See recipe Pigeons & la Crapaudine |
Courtbouillon—A fish stew, generally made of Redfish. Courtbouillon & la Créole—A stew of Redfish. Croftons—Crusts of bread cut like dice or in any fancy shape, and ... From The Picayune Creole Cook Book, 1901, page 19. | |
| Mrs. Beeton's Book of Household Management (1861) | September to February |
1236.— GIBLETS, STEWED. (Fr.— Abatis d'Oie.) Ingredients. — i set of goose giblets, f of a pint of stock, i oz. of butter, i oz. of flour, salt and pepper. Method. — ... From Mrs. Beeton's Book of Household Management, 1861, page 796. | |
| Mrs. Beeton's Book of Household Management (1861) | September to February |
2842.— DEVILLED CHICKEN. (Fr.— Poulet a la Ingredients. — For the devilled butter: i£ ozs. of butter, i teaspoonful of chutney, \ a teaspoonful of anchovy essence or ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Serve the |
squabs on buttered toast with the following sauce poured around them. the bacon from the pan, then put into tablespoonful of butter, and brown, add one tablespoonful of ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 216. | |
| Directions for Cookery, in Its Various Branches (1837) | Set the |
stew-pan over hot coals. it closely covered, and stew or simmer it gently chicken is quite tender, but do not allow it to boil. You may improve it by a few small slices of cold ham. From Directions for Cookery, in Its Various Branches, 1837, page 145. | |
| The Cook's Own Book (1832) | Sheep's Trotters Stuffed |
the feet in good stock die will come out with ease; fill tlie space by them with a good fowl or chicken farce; dip them in lard, bread them well, and bake in a moderate ... From The Cook's Own Book, 1832, page 242. | |
| The International Cook Book (1906) | Shirred Eggs with Chicken Livers |
Lamb Hash, Browned (856) 2630. SHIRRED EGGS WITH CHICKEN LIVERS Remove the gall bags from six fresh, fat chicken livers, then cut.them in quarter-inch pieces. Heat ... From The International Cook Book, 1906, page 823. | |
| Aunt Sammy's Radio Recipes (1927) | Sift the |
flour, baknig powder, and Beat the eggs add the and mix the dry Drop by spoonfuls the chicken gravy. tightly and for 15 minutes. The top must not be removed wliile the ... From Aunt Sammy's Radio Recipes, 1927, page 45. | |
| The Cook's Own Book (1832) | Skin and |
cut a fowl into joints, or off small cutlets from the best end of a neck of veal; fry in butter or and then fry the fowl or veal, and dust it tea-spoonfuls of curry ... From The Cook's Own Book, 1832, page 108. | |
| The New England Cook Book (1905) | Slade's |
Salad Cream, and stir all thoroughly. veal used in place of chicken will also make a very excellent salad. CMcken Salad, No. 2.—Take three chickens, boil until very; ... From The New England Cook Book, 1905, page 129. | |
| The Picayune Creole Cook Book (1901) | Sliced Lemon and Parsley Sprigs, or |
Select six fine, fat, tender Quail. Pick, singe, clean and wipe them well. Butter the inside of each Quail nicely and sprinkle lightly inside with salt and pepper. Rub ... From The Picayune Creole Cook Book, 1901, page 152. | |
| The International Cook Book (1906) | Small Goose Patties |
String Beans Salad (741) Apple Pancakes (1587) 1948. SMALL GOOSE PATTIES Pick off all the meat from goose left over from yesterday, cut into half-inch squares, and ... From The International Cook Book, 1906, page 596. | |
| Housekeeping in Old Virginia (1879) | Smothered Chicken |
Kill the day before it is smothered. Split open the back, as if to broil. When ready to cook, wipe dry with a clean towel, rub well with butter and sprinkle with pepper ... From Housekeeping in Old Virginia, 1879, page 193. | |
| The Picayune Creole Cook Book (1901) | Smothered Chicken |
Poularde Etouffée. 1 Young Hen. % Pound of Nice Bacon. 1 Lemon. 2 Carrots. 2 Onions. 1 Herb Bouquet. 1% Cups Broth. This is a nice way to utilize young hens. Clean and ... From The Picayune Creole Cook Book, 1901, page 129. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Smothered Chicken. |
Clean a chicken, too old for broiling; split down the back, and put it breast upwards in a shallow pan; pour over it one cup of boiling water, and cover tightly to keep ... From Mrs. Lincoln's Boston Cook Book, 1884, page 314. | |
| The Picayune Creole Cook Book (1901) | Snipe, Reed Birds, etc.). Decorate the |
edges with a forcemeat of game of different color, for effect, and serve. The wild duck, the meat of which is dark, may be utilized in this garnish. Left-over game also ... From The Picayune Creole Cook Book, 1901, page 202. | |
| California Mexican-Spanish Cook Book (1914) | Sopa de Papas |
Add one cup mashed potatoes to one cup chicken, veal or beef stock, one cup milk, tablespoon butter, salt, one bay leaf, tablespoon flour to thicken, cook and strain, ... From California Mexican-Spanish Cook Book, 1914, page 40. | |
| California Mexican-Spanish Cook Book (1914) | Spanish Baked Chicken En Casserole |
a tender chicken, rub inside and out with onion, butter and flour. Put in a large casserole. Pour in bottom one cup hot water, one oregano; add can mushrooms, stems and ... From California Mexican-Spanish Cook Book, 1914, page 89. | |
| California Mexican-Spanish Cook Book (1914) | Spanish Chicken Stew |
Cut up tender chicken, salt and flour, brown in small amount of olive oil. Keep hot. Add tablespoon butter to oil left in frying pan; add one 1 half cup onions, one ... From California Mexican-Spanish Cook Book, 1914, page 89. | |
| California Mexican-Spanish Cook Book (1914) | Spanish Dressing for Chicken or Turkey |
One pint of cold corn bread, one cup rich chicken or turkey broth, one-half cup roasted chopped chestnuts, one butter, one hardboiled egg minced, one teaspoon black ... From California Mexican-Spanish Cook Book, 1914, page 90. | |
| California Mexican-Spanish Cook Book (1914) | Spanish Stewed Rabbit |
( 1 ut and roll rabbit in meal and flour, salt and chile powder, fry nice brown, cover wilh Spanish sauce, little hot water, add one-half cup raisins, stew ten minutes, ... From California Mexican-Spanish Cook Book, 1914, page 88. | |
| Mrs. Hale's New Cook Book (1857) | Spare-rib |
To cure pigs’ cheeks. 2(15 Cutlets, to broil or fry, Pork cheese,.... Cutlets and tomato sauce. Hog’s lard,.... Blade-bone, Potting und collaring. 2m> Steaks, Polteil ... From Mrs. Hale's New Cook Book, 1857, page 13. | |
| Aunt Babette's Cook Book (1889) | Spiced Rabbit |
Cut up the rabbit after it has been thoroughly cleaned and lain in salt and water about an hour. Pour some vinegar over it and let it remain in this pickle over night. ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 119. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Spread the |
breast with a quarter-pound of butter, dredge with pepper. Put a teaspoonful of salt and a half-cup of water in the bottom of the baking-pan, it in oven, cover with ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 184. | |
| The National Cookery Book (1876) | Spring Chicken |
The young spring chickens are too delicate for roasting, and not mature enough for fricasseeing. They are better either broiled or fried. For broiling, split them down ... From The National Cookery Book, 1876, page 103. | |
| Aunt Babette's Cook Book (1889) | Spring Chicken, Fried |
After the chicken has been cleaned and singed lay it in salt water for half an hour. Cut it up as for fricassee and see that every piece is wiped dry. Have ready heated ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 111. | |
| Camp Cookery (1910) | Sprinkle with |
flour and fry brown on both Remove rabbit to a dish kept hot over a few coals. a as Put the pan a small onion previously parboiled and minced and add one cup boiling ... From Camp Cookery, 1910, page 88. | |
| Housekeeping in Old Virginia (1879) | Squab Pie |
After the squabs are picked and drawn as a large fowl is for roasting, wash them and put them in a saucepan with a close cover. They should be covered with boiling water ... From Housekeeping in Old Virginia, 1879, page 233. | |
| The White House Cook Book (1887) | Squab Pot-pie |
CUT into dice three ounces of salt pork; divide six wild squabs into pieces at the joints; remove the skin. Cut up four potatoes into small squares, and prepare a dozen ... From The White House Cook Book, 1887, page 120. | |
| The Italian Cook Book (1919) | Squab Timbale |
(Timballo di piccioni) Chop together some ham, celery and carrot, add a piece of butter and place on the fire with one or two squabs, according to the number of guests. ... From The Italian Cook Book: The Art of Eating Well, 1919, page 44. | |
| Gulf City Cook Book (1878) | Squabs |
Squabs are in the best condition to eat when fully feathered. Broil on hot coals, seasoned with melted butter, pepper, and on A pie made of squabs, as you would make ... From Gulf City Cook Book, 1878, page 57. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Squabs en Casserole |
Draw, clean and truss six squabs, saute in three tablespoons of butter, then re¬ move to the casserole, half cover with hot water or stock, add a bit of bay leaf, a 19? ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 232. | |
| The International Cook Book (1906) | Squabs en Crapaudine |
Corn Fritters (446) Brussels Sprouts (618) Escarole Salad (too) 1301. GARBURE AU GRATIN Cut one-half a very small cabbage in quarters, remove the core and outer stale ... From The International Cook Book, 1906, page 400. | |
| The National Cookery Book (1876) | Squabs in Olives |
Clean them nicely and lay them in salt and water. Take a quarter of a pound of butter, a quarter of an onion, thre tablespoonfuls of flour, and a little mace, cloves, ... From The National Cookery Book, 1876, page 115. | |
| The International Cook Book (1906) | Squabs Saute", Sauce Finnoise |
Green Peas with Mint (375) Roast Saddle of Venison, Currant Jelly (418) "Celery Mayonnaise (69) Chocolate Ice Cream (523) Ladyfingers (150) 1133. PUR£E OF LIMA BEANS ... From The International Cook Book, 1906, page 344. | |
| The International Cook Book (1906) | Squabs, en Cocotte, with Fresh Peas |
Green Corn Saute"s Souffle" of Maraschino (325) 2141. POTAGE SPAGHETTI, LUCERNOISE Prepare and strain a consomme (No. 52) in a saucepan, pour in one pint tomato sauce ... From The International Cook Book, 1906, page 657. | |
| Aunt Babette's Cook Book (1889) | Squabs, or Nest Pigeons |
PICK, singe, draw, clean and season them well inside and out, with salt mixed with a little ginger and pepper, and then stuff them with well seasoned bread dressing. ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 104. | |
| Gulf City Cook Book (1878) | Squirrel Stewed |
Skin them very carefully, \o as not to allow the hair to touch the flesh; this can be done by cutting a slit under the throat, and as you pull it off, turn the skin ... From Gulf City Cook Book, 1878, page 65. | |
| The Dixie Cook-Book (1883) | Srurren Heart |
Take a beef’s or sheep’s or veal’s heart, wash deeply and thoroughly 20 as to remove all blood, make the two cells into one by cutting through the partition with a long, ... From The Dixie Cook-Book, 1883, page 213. | |
| The Dixie Cook-Book (1883) | Srurrep Ecos. | |
Cut in two, hard-boiled eggs, remove yolks, chop, and mix with them chopped cold chicken, lamb, or veal (some add a little minced onion or parsley and a few soaked ... From The Dixie Cook-Book, 1883, page 153. | |
| Fifty-Two Sunday Dinners (1913) | Ssssssssssssssssssssss/s—sm |
158 52 Sunday Dinners. ween Senday and simmer slowly until meat is tender; the last hour of cooking add one tablespoon salt. Remove chicken, add one cup thin cream, ... From Fifty-Two Sunday Dinners, 1913, page 162. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Steamed Chicken |
Clean them carefully, split them down the back and lay them in a pan, the inside part down about a half pint of water into the pan and cover them with another pan; let ... From Mrs. Porter's New Southern Cookery Book, 1871, page 122. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Steamed Chicken |
Rub the chicken on the inside with pepper and half tea-spoon of salt, place in steamer in a kettle that will keep it-as near the water as possible, cover, and steam an ... From Buckeye Cookery and Practical Housekeeping, 1877, page 250. | |
| The Dixie Cook-Book (1883) | Steamed Chicken |
Rub the chicken on the inside with pepper and half tea-spoon of ealt, place in steamer in a kettle that will keep it as near the water as possible, cover, and steam an ... From The Dixie Cook-Book, 1883, page 285. | |
| The White House Cook Book (1887) | Steamed Chicken |
RUB the chicken on the inside with pepper and half a teaspoonful of salt; place in a steamer in a kettle that will keep it as near the water as possible, cover and steam ... From The White House Cook Book, 1887, page 105. | |
| Chinese-Japanese Cook Book (1914) | Steamed Duck |
Three and one half pound duck; one quarter pound of pork; one quarter pound of mushrooms; one quarter pound of water one quarter cup of barley; one and one half ... From Chinese-Japanese Cook Book, 1914, page 40. | |
| The Cook's Own Book (1832) | Stew the |
gihlets in a little water, with an onion stuck with two or three cloves, a bunch of sweet herbs, some and cut a fowl joint.-,.-kn,.iini u i-li it, season it with pepper, ... From The Cook's Own Book, 1832, page 187. | |
| La Cuisine Creole (1885) | Stew, or Fricassee of Chicken |
Clean and wash the chicken, cut it up as for frying, lay it in a stew-pan with water to cover it; add a tea¬ spoonful of salt and half as much pepper; set it to boil ... From La Cuisine Creole, 1885, page 75. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Stewed Chicken |
Select a pair of young and plump chickens, and after a careful cleansing cut them into joints; and and a powdered mace; put them into the stew-pan with a pint to a pint ... From Mrs. Porter's New Southern Cookery Book, 1871, page 122. | |
| Housekeeping in Old Virginia (1879) | Stewed Chicken |
Cut up the chicken as if to fry, adding the prepared head and feet. Soak in weak salt and water. If for dinner, do this immediately after breakfast. An hour and a half ... From Housekeeping in Old Virginia, 1879, page 193. | |
| Housekeeping in Old Virginia (1879) | Stewed Chicken |
Cut up and lay in salt and water. Put them in water enough to cover them, with some slices of middling. Let them boil till nearly done. Then put in the dumplings, made ... From Housekeeping in Old Virginia, 1879, page 193. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Stewed Chicken |
Clean and cut the chicken as for Brown Fricassee. Put it in a stewpan, partly cover with boiling water, and simmer gently until tender (a young chicken about an hour and ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 186. | |
| Fifty-Two Sunday Dinners (1913) | Stewed Chicken |
Dress, clean and cut up a chicken (a year old). Put in a stewpan, cover with boiling water. Add one small onion sliced, two stalks celery cut in pieces, two sprays ... From Fifty-Two Sunday Dinners, 1913, page 51. | |
| The Boston Cooking-School Cook Book (1896) | Stewed Chicken with Onions |
Dress, clean, and cut in pieces for serving, two chickens. Cook in a small quantity of water with eighteen tiny young onions. Remove chicken to serving-dish as soon as ... From The Boston Cooking-School Cook Book, 1896, page 302. | |
| The New England Cook Book (1905) | Stewed Chicken.—Clean and |
cut the chicken into joints; put it in a saucepan with the giblets in just enough water to cover it until tender; season with pepper, salt, and butter; thicken with ... From The New England Cook Book, 1905, page 78. | |
| Directions for Cookery, in Its Various Branches (1837) | Stewed Duck |
roast a large duck. Cut it up, and put it stew-pan with a pint of beef-gravy, or dripping of roast-beef. Have ready two boiled onions, half a handful of sage leaves, and ... From Directions for Cookery, in Its Various Branches, 1837, page 152. | |
| Common Sense in the Household (1871) | Stewed Duck |
This is a good way to treat an old and tough fowl. Clean and divide, as you would a chicken for fricassee. Put into a saucepan, with several (minced) slices of cold ham ... From Common Sense in the Household, 1871, page 94. | |
| The Creole Cookery Book (1885) | Stewed Duck |
The ducks should be cut into joints and laid into a stewpan with a pint of good gravy; let it come to a boil; as the scum rises, remove it; season with salt and cayenne; ... From The Creole Cookery Book, 1885, page 68. | |
| The White House Cook Book (1887) | Stewed Duck |
PREPARE them by cutting them them up the same as chicken for fricassee. Lay two or three very thin slices of salt pork upon the bottom of a stew-pan; lay the pieces of ... From The White House Cook Book, 1887, page 117. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Stewed Duck or Goose |
Take a couple of young ducks, or a tender fat goose, and after preparing for cooking the same way as goose or duck, half roast a slow fire. Then cut either down neatly ... From Mrs. Porter's New Southern Cookery Book, 1871, page 120. | |
| The Jewish Manual (1846) | Stewed Giblets |
Scald one or more sets of giblets, set them on the fire with a little veal or chicken, or both, in a good gravy; season to taste, thicken the gravy, and color it with ... From The Jewish Manual, 1846, page 115. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Stewed Giblets |
cleaning goose or duck giblets, stew them for several hours with a small of onion, black and a bunch of herbs and and a of mace. serving one boil with a cup of cream and ... From Mrs. Porter's New Southern Cookery Book, 1871, page 127. | |
| Aunt Babette's Cook Book (1889) | Stewed Goose, Piquante |
Cut up after being skinned and stew, after seasoning with salt, pepper, a few cloves and a very little lemon peel. When done heat a little goose fat in a frying pan, ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 111. | |
| The Italian Cook Book (1919) | Stewed Hare |
(Stufato di lepre) Take half of a good sized hare and, after cutting it in pieces, chop fine one medium sized onion, one clove of garlic, a stalk of celery and several ... From The Italian Cook Book: The Art of Eating Well, 1919, page 46. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Stewed Partridge |
up, after preparing properly; an onion, pull it in rings and put into the stewpan with a rolled in flour and a tablespoonful of water, one of wine and another of ... From Mrs. Porter's New Southern Cookery Book, 1871, page 134. | |
| Chinese-Japanese Cook Book (1914) | Stewed Pigeon |
Two good-sized pigeons; one cupful of syou sauce; one half cupful of mirin or sherry; one spoonful of sugar; one small onion; two tablespoonfuls of kudze_ starch: one ... From Chinese-Japanese Cook Book, 1914, page 91. | |
| Common Sense in the Household (1871) | Stewed Pigeons |
Pick, draw, clean and stuff as above directed. pigeons in a deep pot with enough cold water to cover them, and stew gently for an hour, or until, testing them with a ... From Common Sense in the Household, 1871, page 97. | |
| Housekeeping in Old Virginia (1879) | Stewed Pigeons |
The pigeons must be seasoned with pepper, salt, cloves, mace and sweet herbs. Wrap the seasoning up in a piece of butter and put it in the pigeon. Then tie up the neck ... From Housekeeping in Old Virginia, 1879, page 121. | |
| The Creole Cookery Book (1885) | Stewed Pigeons |
Season the pigeons with salt, pepper, cloves, mace and sweet herbs; wrap thie seasoning up in a piece of butter and put in and stuff them; tie up the neck and vent, and ... From The Creole Cookery Book, 1885, page 66. | |
| The White House Cook Book (1887) | Stewed Pigeons |
CLEAN and stuff with onion dressing, thyme, etc.,— do not sew up; take five or more slices of corned pork, let it fry a while in a pot so that the fat comes out and it ... From The White House Cook Book, 1887, page 119. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Stewed Rabbit |
Cut up a young rabbit and soak it an hour in; lay it in the stew-pan with half a dozen mushrooms, a bunch of parsley, a teaspoonful of salt, half as much pepper and two ... From Mrs. Porter's New Southern Cookery Book, 1871, page 131. | |
| Housekeeping in Old Virginia (1879) | Stewed Rabbit |
Cut up the rabbit and wash it. Put it in a stewpan and season it with salt and pepper. Pour in half a pint of water, and when this has nearly stewed away, add half a ... From Housekeeping in Old Virginia, 1879, page 117. | |
| Housekeeping in Old Virginia (1879) | Stewed Rabbit |
Cut a rabbit into eight pieces. After soaking in salt and water, put it in a stewpan, with a slice of pork or bacon, and with more than enough water to cover it. When ... From Housekeeping in Old Virginia, 1879, page 117. | |
| Manual for Army Cooks (1896) | Stewed Rabbit |
1 rabbit. 1 small onion. A pound fat pork. Mace, nutmeg, pepper. and salt. Prepare and clean the rabblit as directe(l for baking, cut it into pieces, an(l wash it again ... From Manual for Army Cooks, 1896, page 117. | |
| The Italian Cook Book (1919) | Stewed Rabbit |
(Coniglio in umido) After washing the rabbit, cut it in rather large pieces and put fire to drive away the water that is to be drained. When quite dry, put in the ... From The Italian Cook Book: The Art of Eating Well, 1919, page 46. | |
| Housekeeping in Old Virginia (1879) | Stewed Venison |
Slice cold venison in a chafing dish and add — A cup of water. A small teacup of red wine. A small teacup of currant jelly. A tablespoonful of butter. A teaspoonful of ... From Housekeeping in Old Virginia, 1879, page 116. | |
| The Creole Cookery Book (1885) | Stewed Venison |
‘Have the chafing dish ready; the slices of venison nicely cut, proper thickness, and between the slices, as you place them in the dish, put bits of good butter, pepper, ... From The Creole Cookery Book, 1885, page 75. | |
| The White House Cook Book (1887) | Stewed Whole Spring Chicken |
DRESS a full-grown spring chicken the same as for roasting, seasoning it with salt and pepper instde and out; then fill the body with 88 POULTRY AND &AME. oysters; place ... From The White House Cook Book, 1887, page 105. | |
| Mrs. Hale's New Cook Book (1857) | Stir in |
< some currant jelly, and Then put in the meat, and it over the fire long enough to it through; but do not let it boil. A Wet Devil.—Take any part of a turkey, goose, or ... From Mrs. Hale's New Cook Book, 1857, page 170. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Stir in the |
soaked gelatine, and remove from the fire. stir one pint and a half of cold chicken, cut very fine. Set Butter eighteen small egg cups, and cover the sides and bottoms ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 187. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Stir this in with the |
Add the mashed fine, one table-spoonful of capers and salt and pepper to taste. Cook very gently three-quarters of an hour; then add one-fourth of a pound of mushrooms, ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 154. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Strain the |
a napkin. In a three-pint mould put a layer of jelly about three-fourths of an inch deep. Set in ice water to harden. Have the chicken cut in long, thiir strips, and ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 183. | |
| The Boston Cooking-School Cook Book (1896) | Stuffed Artichokes ^ |
Prepare and cook as Boiled Artichokes, having them slightly underdone. Fill with Chicken Force-meat I or IL and bake thirty minutes in a moderate oven, basting twice ... From The Boston Cooking-School Cook Book, 1896, page 342. | |
| The Italian Cook Book (1919) | Stuffed Chicken |
(Polio ripieno) For a middle-sized fowl use the following ingredients: two sausages, the liver and giblets of the fowl, eight or ten chestnuts well roasted, some pieces ... From The Italian Cook Book: The Art of Eating Well, 1919, page 104. | |
| The Boston Cooking-School Cook Book (1896) | Stuffed Cucumbers |
Pare three cucumbers, cut in halves crosswise, remove seeds, and let stand in cold water thirty minutes. Drain, wipe, and fill with force meat, using recipe for Chicken ... From The Boston Cooking-School Cook Book, 1896, page 351. | |
| The International Cook Book (1906) | Stuffed Okras, Virginia |
Roast Chicken (290) Romaine Salad (214) Parfait au Cate (265) 2636. MULLIGATAWNY, YOSHIMTNA Cut the head and feet from a medium-sized duckling and draw it, saving liver ... From The International Cook Book, 1906, page 825. | |
| Gulf City Cook Book (1878) | Stuffed Steaks Baked |
Have a rich dressing as for turkey or sausage-meat, and take two steaks an inch thick each; place the dressing between them, and secure the dressing by serving them ... From Gulf City Cook Book, 1878, page 45. | |
| The Cook's Own Book (1832) | Stuffing for a Hare |
the liver, and mince it; add an equal quantity of grated bread, double the quantity of fat bacon chopped, a bit of butter the of a walnut. Season with pepper, salt, ... From The Cook's Own Book, 1832, page 262. | |
| Good Things to Eat, as Suggested by Rufus (1911) | Stuffing for Boiled Turkey or Rabbit—re¬ |
move the outer peel of one pound of chestnuts, then put them in boiling water until the inner skins can easily be removed, then trim them and put them into small lined ... From Good Things to Eat, as Suggested by Rufus, 1911, page 46. | |
| The Boston Cooking-School Cook Book (1896) | Stuffing for Chicken in Aspic |
Chop finely breast and meat from second joints of an uncooked chicken, or one pound of uncooked lean veal. Add one-half cup cracker crumbs, hot stock to moisten, salt, ... From The Boston Cooking-School Cook Book, 1896, page 450. | |
| Fifty-Two Sunday Dinners (1913) | Stuffing for Pigeons |
1 cup hot, riced potato. 1 tablespoon butter. Y teaspoon salt. 14 cup soft stale bread crumbs Y% teaspoon pepper. soaked in water then 1 teaspoon finely chopped wrung in ... From Fifty-Two Sunday Dinners, 1913, page 74. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Stuffing for Roast Chicken |
2 cups soft bread crumbs I cup melted butter 1 tablespoon poultry seasoning Mix ingredients in order given. If a moist stuffing is desired, add hot water until of the right consistency; but From Lowney's Cook Book, Illustrated in Colors, 1907, page 121. | |
| Camp Cookery (1910) | Stuffing for Turkey.— |
If chestnuts are -pxocurable, roast a quart of them, remove shells, and mash. Add a teaspoonful of salt, and some pepper. Mix well together, and stuff the bird with From Camp Cookery, 1910, page 94. | |
| Mrs. Beeton's Book of Household Management (1861) | Suedoise (a la) (Fr.). Swedish style |
Supreme (Fr.). A rich, delicately flavoured cream sauce, made from chicken stock, etc. Syllabub. A kind of milk punch flavoured with liqueurs and spices. Usually served ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| The Boston Cooking-School Cook Book (1896) | Suprdme of Chicken |
Breast and second joints of un4 eggs cooked chicken weighing 1)^ cups thick cream 4 lbs. Salt and pepper Force chicken through a meat chopper, or chop ver^finely. Beat ... From The Boston Cooking-School Cook Book, 1896, page 433. | |
| Chinese-Japanese Cook Book (1914) | Sweet and Pungent Chicken |
Three and one half pound chicken; one dessert-spoonful of salt; two tablespoonfuls of sugar; two cupfuls of vinegar; one half onion; one tablespoonful of sweet lard; two ... From Chinese-Japanese Cook Book, 1914, page 42. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Swiss Consomml |
6 cups consomme J cup turnip cut in fancy shapes J cup carrot out in fancy shapes 1 cup celery cut in small pieces 2 tablespoons cold cooked chicken 1 cup roasted ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 86. | |
| The New England Cook Book (1905) | T'zr^ House Wife's Librar Y |
turning two or times; melted in a well-heated platter, into which lay steaks, hot from the gridiron, turning them over several times in the butter, and serve hot with ... From The New England Cook Book, 1905, page 84. | |
| The New England Economical Housekeeper and Family Receipt Book (1845) | Take a |
large tin pan, line it with the crust, put in your meat, and pour in the gravy from the pot; make it nearly full, cover it over with crust, and leave a vent; -bake it in ... From The New England Economical Housekeeper and Family Receipt Book, 1845, page 45. | |
| The Appledore Cook Book (1872) | Take the |
legs (the first and second joints) of a roast turkey (if under done they are still better), and cut deep gashes in them, and into these gashes put a little mixed ... From The Appledore Cook Book, 1872, page 140. | |
| The International Cook Book (1906) | Terrine of Chicken and Ham |
Asparagus, Hollandaise (342) Roast Ribs of Beef (126) Escarole Salad (100) Geraldine Pudding (548) 2333. CREAM OF LENTILS, MAJOR DOMO Soak a pint lentils in cold water ... From The International Cook Book, 1906, page 719. | |
| Aunt Sammy's Radio Recipes (1927) | Thanksgiving Day |
Fruit cup. Roast turkey or roast chicken, with stuffing. Giblet gravy. Mashed potatoes, or candied sweet potatoes. Brussels sprouts, cauliflower, or spinach. Cranberry ... From Aunt Sammy's Radio Recipes, 1927, page 7. | |
| The Picayune Creole Cook Book (1901) | The Breasts of Any Birds |
1 Teaspoonful of Butter. 1 Bay Leaf. 1 Sprig of Thyme. 1 Sprig of Parsley. In making a forcemeat of game, use judgment in regard to quantity. The partridge is the best ... From The Picayune Creole Cook Book, 1901, page 160. | |
| The Epicurean (1894) | The Epictjreaisr |
(1825). CAPON A LA EEGENOE (Ohapon a la Eegence). Singe, draw, and remove the breast bones from two capons; All the breasts with seasoned butter, then truss as for an ... From The Epicurean, 1894, page 600. | |
| The Picayune Creole Cook Book (1901) | The Legs and Breasts of a Chicken |
1 Dozen Small Godiveau Quenelles. 1 Square Inch of Ham. 1 Truffle. Cut the chicken into dice-shaped pieces, and put into a saucepan with the butter, add the square inch ... From The Picayune Creole Cook Book, 1901, page 248. | |
| The Appledore Cook Book (1872) | Thicken with |
spoonfuls of flour, and in two spoonfuls of catsup; simmer one hour longer, and serve. Grouse and pigeons are stewed in.the same manner.. Garnish all the foregoing dishes with paste cakes. From The Appledore Cook Book, 1872, page 137. | |
| The Picayune Creole Cook Book (1901) | Thyme and Bay Leaf |
Chop the chicken meat very fine. Cut the tomatoes into halves, and scoop out the insides without breaking the outer skins, and chop the pulp very fine. Put a ... From The Picayune Creole Cook Book, 1901, page 242. | |
| The Picayune Creole Cook Book (1901) | Thyme, Farsley and Bay Leaf |
Cut and season the chicken nicely. Put It in a saucepan with two tablespoonfuls of butter, and let it simmer nicely for about ten minutes without browning. Add two ... From The Picayune Creole Cook Book, 1901, page 128. | |
| The Picayune Creole Cook Book (1901) | Thyme, Parsley, Bay Leaf |
Cut into joints and season a nicely cleaned chicken. Put it in a saucepan with two tablespoonfuls of butter, and let it simmer for about ten minutes, browning slightly. ... From The Picayune Creole Cook Book, 1901, page 127. | |
| Aunt Babette's Cook Book (1889) | Time-table Foe Roasted Meats |
BEEF, from ten to twenty minutes to the pound. Mutton, ten minutes to the pound for rare and twenty minutes for well done, liamb, fifteen to twenty minutes to the pound. ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 88. | |
| Housekeeping in Old Virginia (1879) | To Barbecue Squirrel |
Put some slices of fat bacon in an oven. Lay the squirrels on them and lay two slices of bacon on the top. Put them ir the oven and let them cook until done. Lay them on ... From Housekeeping in Old Virginia, 1879, page 116. | |
| Mrs. Hale's New Cook Book (1857) | To boff a Turkey .—Make a |
as for veal; oi wish a plain stuffing, pound a cracker, or some bread -crumV MK8. HALK’s new COOK BOOK. tine, chop raw salt pork very fine, sift some sage and any are ... From Mrs. Hale's New Cook Book, 1857, page 201. | |
| Directions for Cookery, in Its Various Branches (1837) | To Boil a Turkey |
Take twenty-five large fine oysters, and chop them. Mix with them half a pint of grated bread-crumbs, half a handful of chopped parsley, a quarter of a pound of butter, ... From Directions for Cookery, in Its Various Branches, 1837, page 158. | |
| The Good Housekeeper (1841) | To Boil a Turkey |
Clean it as to roast, make a stuffing of bread, green parsley, one lemon peel, a few oysters or an onion—season with, salt, pepper, a little nutmeg and mix one egg and a ... From The Good Housekeeper, 1841, page 54. | |
| Housekeeping in Old Virginia (1879) | To Boil Chicken |
Never boil the same day the chicken is killed. Soak them overnight in weak salt and water. Place in a kettle of water, with a handful of rice and a little milk to make ... From Housekeeping in Old Virginia, 1879, page 192. | |
| The Virginia House-Wife (1824) | To Boil Pigeons |
Scald the pigeons, draw them, take the craw out, wash them in several waters, cut off the pinions, turn the legs under the w ings, dredge them, and put them in soft cold ... From The Virginia House-Wife, 1824, page 103. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | To Bone |
the chicken on the the breast down; take a very small, sharp-pointed knife and cut the the neck to the rump, down the backbone. Now and run the between the bones and ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 202. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | To Bone, and Cook a Boned Turkey |
Clean the turkey well, lay it on the table, have a small sharp-pointed knife; begin at the wing, pass the knife close to the bone, cut the flesh from the bone, and keep ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 69. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | To Braise a Chicken |
i young chicken ^ small carrot i pint of stock if you use wine Draw and singe the chicken as directed. it without filling. Place the carrot and onion sliced in the ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 184. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | to Broil |
Singe, take off the head and feet, and; take out the internals, wipe the chicken, inside and out; with a mallet break the breast -bone. the chicken on the inside with ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 190. | |
| La Cuisine Creole (1885) | To Broil a Chicken |
Clean it as usual and split it down the back, break the breast-bone with a stroke of the potato beetle, spread it out flat and lay it on the gridiron over clear coals; ... From La Cuisine Creole, 1885, page 77. | |
| Housekeeping in Old Virginia (1879) | To Broil Chicken |
Kill the chicken the day before using, split open in the back, nicely clean, and, if the weather is warm, slightly sprinkle with salt. If for breakfast, half an hour ... From Housekeeping in Old Virginia, 1879, page 195. | |
| The White House Cook Book (1887) | To Broil Chicken |
AFTER dressing and washing the chickens as previously directed, split them open through the back-bone; frog them by cutting the cords under the wings and laying the ... From The White House Cook Book, 1887, page 107. | |
| Gulf City Cook Book (1878) | to Cook a Chicken Like Tarrapin." |
Boil a fine, fat, young chicken; when done and warm, cut all the meat from the bones, in small pieces, as for chickensalad. Put into a stew-pan with one gill of boiling ... From Gulf City Cook Book, 1878, page 62. | |
| Gulf City Cook Book (1878) | To Cook an Old Chicken |
carefully and fill with buttered bread-crumbs, seasoned with salt, and thyme; put in a pot with a tight-fitting cover, with about a pint of water; turn often, and cook ... From Gulf City Cook Book, 1878, page 58. | |
| Housekeeping in Old Virginia (1879) | To Cook Wild Duck for Breakfast |
Split open in the back, put in a pan with a little water, but112 TO BROIL PAETEIDGES — TO BROIL PIGEONS. t/er, pepper and salt, and cook till tender. Baste with flour. ... From Housekeeping in Old Virginia, 1879, page 119. | |
| The American Frugal Housewife (1829) | To Curry Fowl |
'\ Fry out two or three slices of salt pork; cut the chicken in pieces, and lay it in the stew-pan witli one sliced onion; when the fowl is tender, take it out, and put ... From The American Frugal Housewife, 1829, page 62. | |
| Buckeye Cookery and Practical Housekeeping (1877) | To Cut Up a Chicken |
Pick, singe, and draw; lay the chicken on a board kept for the purpose, cut off the feet at first joint; cut a slit in the neck, take out the windpipe and crop, cut off ... From Buckeye Cookery and Practical Housekeeping, 1877, page 243. | |
| The Dixie Cook-Book (1883) | To Cut Up a Chicken |
Pick, singe, and draw; lay the chicken on a board kept for the Purpose, out off the feet at first joint; cut a slit in the neck, take out the windpipe and crop, cut off ... From The Dixie Cook-Book, 1883, page 277. | |
| The Creole Cookery Book (1885) | To Dress a Goose |
Beat 2 eggs until very light; add a pint of cold water, and stir in flour until you have a stiff batter; when quite smooth add salt and pepper to taste, 2 good sized ... From The Creole Cookery Book, 1885, page 71. | |
| Presbyterian Cook Book (1873) | To Eoast a Turkey |
Mrs. S. A turkey a year old is considered best. See that it is well cleansed and washed. Salt and pepper it inside. a loaf and a half of bakers stale bread for a good ... From Presbyterian Cook Book, 1873, page 28. | |
| Housekeeping in Old Virginia (1879) | To EoAST Goose |
A goose must never be' eaten the same day it is killed. If the weather is cold, it should be kej^t a week before using. Before cooking let it lie several hours in weak ... From Housekeeping in Old Virginia, 1879, page 197. | |
| Housekeeping in Old Virginia (1879) | To Fricassee Chicken |
Wash and joint the chicken; place the pieces in a ste.w-pau with the skin side down. Sprinkle salt and pepper on eHch piece. Add three or four slices of pork, stew till ... From Housekeeping in Old Virginia, 1879, page 195. | |
| The National Cookery Book (1876) | To FricAssEE CHICKEN Brown |
Cut up the chicken. Fry the pieces a light brown. Put them in a stew-pan with sufficient gravy, already prepared. Thicken the gravy with butter and flour, mixed, and ... From The National Cookery Book, 1876, page 97. | |
| Gulf City Cook Book (1878) | To Fry Chicken |
Beat two eggs, to which add a little milk; pepper and salt your chicken, dip it in the eggs and milk; then roll in powdered crackers, and fry in lard or butter until brown. From Gulf City Cook Book, 1878, page 59. | |
| Directions for Cookery, in Its Various Branches (1837) | To Fry Rabbit |
Having washed the rabbits well, put them into a pan of cold water, and let them lie in it two or three hours. into joints, dry them in a cloth, dredge them with flour, ... From Directions for Cookery, in Its Various Branches, 1837, page 141. | |
| Directions for Cookery, in Its Various Branches (1837) | To Hash a Duck |
the duck and it with pepper and mixed spices. Have ready some thin slices of cold ham or bacon. Place a layer of them in a stew-pan; then put in the duck and cover it ... From Directions for Cookery, in Its Various Branches, 1837, page 152. | |
| Directions for Cookery, in Its Various Branches (1837) | To Hash Cold Venison |
Cut the meat in nice small slices, and put the trimmings and bones into a sauce-pan with barely water enough to cover Let them stew for an hour. Then strain the liquid ... From Directions for Cookery, in Its Various Branches, 1837, page 136. | |
| The Southern Cookbook (1912) | To Jug an Old Hare |
After it is well cleansed and skinned, cut it up and season it with pepper, allspice, salt, pounded mace, and a: put it into a jar, with an a clove or two, a bunch of ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 39. | |
| Common Sense in the Household (1871) | To Keep Game from Tainting |
Draw so soon as they come into your possession; rinse with soda and water, then with pure cold water; wipe dry, and rub them lightly with a mixtiire of fine salt and ... From Common Sense in the Household, 1871, page 182. | |
| The Virginia House-Wife (1824) | To Make an Olla——a Spanish Dish |
Take 2 Ibs. beef, 1 1b. mutton, a chicken ot half a pullet, and a small piece of pork; put them into a pot with very little water, and set it on the fire at ten o’clock ... From The Virginia House-Wife, 1824, page 112. | |
| The Virginia House-Wife (1824) | To Make Croquets |
Take cold fowl] or fresh meat of any kind, with slices of ham, fat and lean, chop them together very fine, add half as much stale bread grated, salt, pepper, grated ... From The Virginia House-Wife, 1824, page 122. | |
| The National Cookery Book (1876) | To Make Cuicken Por Ptr |
Make a paste of any degree of richness that you prefer, Cut it into long broad strips and line the pot with it, pila in them like the staves of a barrel. Cut the chicken ... From The National Cookery Book, 1876, page 103. | |
| The Virginia House-Wife (1824) | To Make Sauce for a Goose |
Pare, core, and slice some apples, put them inasauce pan, with as much water as will keep them from burning, set them over a very slow fire, keep them close covered till ... From The Virginia House-Wife, 1824, page 95. | |
| The Virginia House-Wife (1824) | To Make Sauce for a Turkey |
As you open the oysters, put a pint into a bow], wash them out of their own liquor, and put them in another bowl; when the liquor has settled, pour it off into a sauce ... From The Virginia House-Wife, 1824, page 98. | |
| The Virginia House-Wife (1824) | To Make Sauce for a Turkey |
Cut the crumb of a loaf of bread in thin slices and put it in cold water, with a few pepper corns, a little salt and onion, then boil it tillthe bread is quite soft, ... From The Virginia House-Wife, 1824, page 99. | |
| The Southern Cookbook (1912) | To Pickle Pigeons |
Bone the pigeons, turn the inside out, and lard it with Jamaica pepper pounded very fine and a little the inside outwards again, and tie the neck and rump with thread: ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 20. | |
| Mrs. Beeton's Book of Household Management (1861) | To Remove Scorch Marks From Linen |
Boil £ a pint of vinegar, 2 ozs of fuller's-earth, i oz. of dried fowl's dung, \ an oz. of soap and the juice of 2 large onions together to the consistency of paste; ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| The Virginia House-Wife (1824) | To Roast a Goose |
Chop a few sage leaves and two onions very fine, mix them with a good Jump of butter, a teaspoonful of pepper and two of salt, put it in the goose, then spit it, lay it ... From The Virginia House-Wife, 1824, page 95. | |
| Directions for Cookery, in Its Various Branches (1837) | To Roast a Hare |
If a hare is old do not roast it, but make soup of it. Wash and soak it in water for an hour, and change the water several times, having made a slit in the neck to let ... From Directions for Cookery, in Its Various Branches, 1837, page 139. | |
| The Virginia House-Wife (1824) | To Roast a Turkey |
Make the forcemeat thus: take the crumbs of a loaf of bread, a quarter of a pound of beef suet shread fine, a little sausage meat or veal scraped and pounded very fine, ... From The Virginia House-Wife, 1824, page 98. | |
| The Creole Cookery Book (1885) | To Roast a Turkey |
Wash the turkey nicely; prepare the stuffing with bread crumbs, sweet herbs, lemon peel, nutmeg, pepper, salt, and s: beaten yolk of egg, with sufficient butter to ... From The Creole Cookery Book, 1885, page 73. | |
| The White House Cook Book (1887) | To Roast Partridges, Pheasants, Quail or Grouse |
CAREFULLY cut out all the shot, wash thoroughly but quickly, using soda in the water; rinse again, and dry with a clean cloth. Stuff them and sew them up. Skewer the ... From The White House Cook Book, 1887, page 121. | |
| The Virginia House-Wife (1824) | To Roast Pigeons |
When you have dressed your pigeons as before, roll a good Jump of butter in chopped parsley, with pepper and salt, put it in your pigeons, spit, dust and baste them, if ... From The Virginia House-Wife, 1824, page 103. | |
| Mrs. Hale's New Cook Book (1857) | To Roast Pigeons.—Scald some |
parsley, chop the livers, mix them with a piece of fresh butter, season with pepper and inside pigeon the breast with a slice of bacon-fat; roast them; parsley, and ... From Mrs. Hale's New Cook Book, 1857, page 214. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | To Roast Wild Duck |
Pick, draw, and singe as chicken. Wipe them out with a damp Do not wash them unless you break the gall or intestines, as it greatly destroys the flavor. If they have a ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 223. | |
| Housekeeping in Old Virginia (1879) | To Steam a Turkey |
P^ub butter, pepper and salt inside the turkey after it has been well washed, fill with oysters, sew up, lay in a dish and set in a steamer placed over boiling water. ... From Housekeeping in Old Virginia, 1879, page 188. | |
| Housekeeping in Old Virginia (1879) | To Steam Chicken |
Soak two hours, in salt and water, a fat young pullet. Drain and dry. Rub in the cavity a little salt and pepper and a large lump of butter. Fill with large, plump ... From Housekeeping in Old Virginia, 1879, page 192. | |
| Mrs. Hale's New Cook Book (1857) | To stew a Duck.—Stuff and |
a duck; into a stew-pan, with a shred onion, some black pepper and salt, a little mint, sage, winter savory, and marjoram, chopped small, and about a pint of beef gravy. ... From Mrs. Hale's New Cook Book, 1857, page 206. | |
| Mrs. Hale's New Cook Book (1857) | To stew a Goose.—Truss |
the goose as for boiling, cover it w'ith bacon, and tie it up; cover the sauce-pan with bacon; put in a sprinkle of sweet herbs: a carrot cut in dice and two bay; lay in ... From Mrs. Hale's New Cook Book, 1857, page 205. | |
| The National Cookery Book (1876) | To Stew Ducks |
Half roast a duck; then carve it into pieces and put it in a stewpan, with a pint of beef jelly, a small onion minced, a little pepper and salt. Simmer it about fifteen ... From The National Cookery Book, 1876, page 105. | |
| The Creole Cookery Book (1885) | To Stew Ducks |
There is a difference between a stewed duck and stewed duck, and it is not the a alone; in the one case the duck is stewed whole, and in the other in pieces. To stew a ... From The Creole Cookery Book, 1885, page 68. | |
| Mrs. Hale's New Cook Book (1857) | To Stew Partridges for |
the Sick.—Half stew or partridges; cut them up; take out some of the largest h<mes; in a chafing-dish, with the liquor they were p»-ewed in, with a little salt, mace, ... From Mrs. Hale's New Cook Book, 1857, page 450. | |
| Common Sense in the Household (1871) | To Use up Cold Duck. *J« |
I may say, as preface, that cold duck is in itself an excellent supper-disli, or side-dish, at a family dinner, and is often preferred to hot. If the duck has been cut ... From Common Sense in the Household, 1871, page 94. | |
| The Good Housekeeper (1841) | To. Fricasee. a Chicken |
Wash and cut the chicken into joints; scald and take off the skin, put the pieces in a stew-pan, with an onion cut small, a bunch of parsley, a little thyme and ... From The Good Housekeeper, 1841, page 55. | |
| The Picayune Creole Cook Book (1901) | Toasted Croutons |
This is a nice way to utilize the left-over Duck; take all the remains of the Duck and select the good parts, and cut them into pieces of about an inch and a half ... From The Picayune Creole Cook Book, 1901, page 142. | |
| The International Cook Book (1906) | Tourte of Turkey, Helen |
Fried Oyster Plants (968) 2777. TOURTE OF TURKEY, HELEN Carefully remove all meat from turkey left over from Thursday and cut it in small square pieces. Cut in same way ... From The International Cook Book, 1906, page 873. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Traymore Chicken Timbales |
remnants of or boiled fowl through a meat chopper, then repeat; there should be one and one-half cups. ii* a mortar and add gradually, while continuing the pounding, the ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 72. | |
| The Appledore Cook Book (1872) | Truss, and |
roast (if it weighs ten pounds) one hour and three quarters if in the tin-kitchen, but if in the oven one hour and a half. the gravy as for turkey, and serve with ... From The Appledore Cook Book, 1872, page 132. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Tuck the |
wings back, and fasten the legs down to the side of the body with a skewer, or they may be sewed with a trussing-needle and Put a piece of butter the of a walnut in each ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 211. | |
| The American Frugal Housewife (1829) | Tue Frugal Housewife |
Pigeons may be either roasted, potted or stewed. Porting is the best, and the least trouble. After they are thoroughly picked and cleaned, put a small slice of sail ... From The American Frugal Housewife, 1829, page 64. | |
| The White House Cook Book (1887) | Turkey |
TURKEY, A TTTBEEY having been relieved from strings and skewers used in trussing should be placed on the table with the head or neck at the carver's right hand. An ... From The White House Cook Book, 1887, page 32. | |
| The Southern Cookbook (1912) | Turkey |
to Roast The sinews of the legs should be drawn, which ever way it is to be dressed. The head be twisted under the wing; and in drawing, care be taken not to tear the ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 13. | |
| The Virginia House-Wife (1824) | Turkey A-la-daub |
Bone asmall turkey, put pepper and salt on the inside, and cover it with slices of boiled ham or tongue; fill it with well-seasoned forcemeat, sew it up and boil it:—cover it with jelly. From The Virginia House-Wife, 1824, page 205. | |
| Gulf City Cook Book (1878) | Turkey Gelatine |
Chop fine and separately the meat of a cold turkey, some sliced ham, four hard-boiled eggs, and some mustard pickles, and put them in a mold in alternate layers. Place ... From Gulf City Cook Book, 1878, page 61. | |
| Housekeeping in Old Virginia (1879) | Turkey Hash |
Cut up the meat very fine. Stew the bones in a little water, then stir into this water the meat, adding a large tablespoonful butter, a cup of cream, salt and pepper, a ... From Housekeeping in Old Virginia, 1879, page 189. | |
| The International Cook Book (1906) | Turkey Hash au Gratin |
Macaroni in Cream (386) Riz au Lait d'Amandes 637. TURKEY HASH AU GRATIN Peel ofi; all the meat from the turkey left from Friday night and mince very finely. Heat one ... From The International Cook Book, 1906, page 196. | |
| The International Cook Book (1906) | Turkey Hash en Bordure |
Cream of Caramel (480) Have three medium stalks fresh celery. Pick off all leaves and roots, keeping only the perfect hearts for to-night's dinner. Cut the branches into ... From The International Cook Book, 1906, page 292. | |
| The White House Cook Book (1887) | Turkey Hashed |
CUT the remnants of turkey from a previous dinner into pieces of equal size. Boil the bones in a quart of water, until the quart is reduced to a pint; then take out the ... From The White House Cook Book, 1887, page 103. | |
| The National Cookery Book (1876) | Turkey in Jelly |
ther is very cold, a turkey may be prepared to last for several days, for lunch or for little suppers. Take a 5o POULTRY. large tender turkey. Make a stuffing of bread ... From The National Cookery Book, 1876, page 93. | |
| Housekeeping in Old Virginia (1879) | Turkey Salad |
Mince the turkey very fine. Have ready the following mixture, for a large company. Twelve or fourteen eggs boiled hard; mash the yolks smooth with one spoonful water; ... From Housekeeping in Old Virginia, 1879, page 201. | |
| Housekeeping in Old Virginia (1879) | Turkey Salad |
Kemove the skin and fat from a turkey; mince the meat fine. Mince 2 or 3 slices lean ham. 2 or 3 bunches celery. 3 or 4 apples. 3 or 4 cucumber pickles; mix well ... From Housekeeping in Old Virginia, 1879, page 201. | |
| The Boston Cooking-School Cook Book (1896) | Turkey Stuffing |
2 cups stale bread crumbs \^ cup English walnut meats, % cup melted butter broken in pieces ^ cup raisins, seeded and cut Salt and pepper in pieces Sage Mix ingredients ... From The Boston Cooking-School Cook Book, 1896, page 311. | |
| The White House Cook Book (1887) | Turkey Warmed Over |
PIECES of cold turkey or.chicken may be warmed up with a little butter in a frying pan; place it on a warm platter, surround it with pieces of small thick slices of ... From The White House Cook Book, 1887, page 103. | |
| The Cook's Own Book (1832) | Turkey, Boiled |
Make a stuffing of bread, herli.. -alt, pepper, nutmeg, lemon-peel, a few oysters, or an anchovy, a bit of butter, some suet, and an e^; put crop, fasten up the skin, ... From The Cook's Own Book, 1832, page 273. | |
| The Cook's Own Book (1832) | Turkey, Hashed |
(1) Cut up the remains of a roasted put siewpan, with a glass of white wine, chop- |H'd salt and pepper, two spoonfuls of cullis, and a little stock; lx>il half an hour, ... From The Cook's Own Book, 1832, page 273. | |
| The Cook's Own Book (1832) | Turkey, Hashed |
(2) a in cream, and a little veal gravy, it up; or turkey, but not tew small; put it the sauce, add grated lemon-peel, while pepper, pounded mace, a little mushroom ... From The Cook's Own Book, 1832, page 273. | |
| The Southern Cookbook (1912) | Turkey, to Bone |
Select two young turkeys, the one is to be boned should be a plump well fed bird, a gobler prefered. Great caution should be observed that the skin is perfect as this is ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 11. | |
| The Cook's Own Book (1832) | Turkey, with |
celery sauce, is stuffed and trussed neatly, laid all over with slices of bacon, tied in a cloth, and boiled in water, with a little salt, butter, and lemon-juice added. ... From The Cook's Own Book, 1832, page 198. | |
| The National Cookery Book (1876) | TURKEY, WITH PLumM Pupprine Srurrina |
Mix bread crumbs, butter, salt, pepper, and an ege well beaten; then throw in a teacupful of large raisins. Mix it well, but do not wet the dressing. Stuff’ the craw ... From The National Cookery Book, 1876, page 93. | |
| Mrs. Hale's New Cook Book (1857) | Turkey.—Mix a |
black pepper, and Cayenne, and sprinkle the mixture over the gizzard, rump, and drumstick, of a dressed turkey; broil them, and serve very hot with this sauce: mix with ... From Mrs. Hale's New Cook Book, 1857, page 202. | |
| Mrs. Hale's New Cook Book (1857) | Turkey.—Prepare a |
of pork sausage one beaten egg, and a few crumbs of bread; or, sausages are to be served with the turkey, stuffing as for fillet of vea' in either, a shalot improvement, ... From Mrs. Hale's New Cook Book, 1857, page 202. | |
| The Boston Cooking-School Cook Book (1896) | Turkish Pilaf III |
% cup rice % cup cold cooked chicken cut 3 tablespoons butter in dice ^ cup canned tomatoes White Stock highly seasoned Salt and cayenne Cook rice in boiling salted ... From The Boston Cooking-School Cook Book, 1896, page 127. | |
| The Dixie Cook-Book (1883) | Tyson, Va |
Frrep Rassir.—When nicely dressed lay it in a pan and cover with cold water, and add half a teacup salt and soak over night. In the morning drain off water and cover the ... From The Dixie Cook-Book, 1883, page 399. | |
| The Epicurean (1894) | u the Epicureaisr |
half a pound of butter, some onions fried in butter with the goose liver cut in small squares, sage, thyme, basil, marjoram, parsley, salt, pepper, and nutmeg. Roast the ... From The Epicurean, 1894, page 630. | |
| Mrs. Porter's New Southern Cookery Book (1871) | ultry and Game |
*Wlien nearly done remove the fowl from the fire, pour tepid butter over it in every part and spread thickly again dip the fowl it to the fire, and when of a clear, ... From Mrs. Porter's New Southern Cookery Book, 1871, page 121. | |
| Gulf City Cook Book (1878) | Va La Brunswick |
Take two fat young chickens; cut them up, not too Put into a good-sized sauce-pan one table-spoonful of lard, one; brown two table-spoonfuls of sifted flour into the ... From Gulf City Cook Book, 1878, page 60. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Vea Srew |
Boil two and a half pounds of the breast of veal one hour in water enough to cover, add a dozen potatoes, and cook half an hour; before taking off the stove, add one ... From Buckeye Cookery and Practical Housekeeping, 1877, page 184. | |
| The Southern Cookbook (1912) | Veal or Chicken |
Mince the meat extremely small, and set it over the with a scrape of nutmeg, a little pepper and a cream, for a few minutes; tnen put it into the scollop-shells and fill ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 150. | |
| The Dixie Cook-Book (1883) | Veat Stew |
Boil two and a half pounds of the breast of veal one hour in water enough to cover, add a dozen potatoes, and cook halfan heur; before taking off the stove, add one pint ... From The Dixie Cook-Book, 1883, page 211. | |
| Mrs. Hale's New Cook Book (1857) | Velouti .—Take |
1 pound of veal, with the remains of a fowl and a dozen of full-grown mushrooms, or a smaller number of green truffles; heat these in melted butter, or beef fat, ... From Mrs. Hale's New Cook Book, 1857, page 224. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Velvet Soups |
To a quart of strong, well flavored consomme (beef, chicken, mutton, game, or “combination”) add a large cup of rich cream which has been poured boik ing hot on the ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 318. | |
| The Good Housekeeper (1841) | Venison |
It hardly seems worth while to give receipts for cooking venison, so little is to be had in the markets.—It is said to be the most easily digested of any kind of meat, ... From The Good Housekeeper, 1841, page 52. | |
| The Creole Cookery Book (1885) | Venison |
Venison should always hang a considerable length of time; the delicacy of its flavor is obtained by hanging only. If it be cooked while fresh it will not equal, in any ... From The Creole Cookery Book, 1885, page 75. | |
| Aunt Babette's Cook Book (1889) | Venison and Rabbit Pie |
Make a paste of one pound of flour. Rub twelve ounces of butter into this and add the yelks of two eggs, a teaspoonful of salt and icewater enough to mix lightly. Roll ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 123. | |
| The International Cook Book (1906) | Venison Chops with Grapes |
Lima Beans with Fines Herbes (2315) Asparagus, Vinaigrette (2203) Roast Ribs of Beef (126) Romaine Salad (214) Scotch Pudding (420) 3087. PICKEREL SOUP, MARINIERE Wash ... From The International Cook Book, 1906, page 900. | |
| Common Sense in the Household (1871) | Venison Cutlets |
»J« Trim the cutlets nicely, and make gravy of tlie refuse bits in the proportion of a cup of cold water to half a pound of venison. Put in bones, scraps of fat, etc., ... From Common Sense in the Household, 1871, page 164. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Venison Cutlets |
Trim the cutlets nicely. in an earthen vessel, and a marinade made as follows: pound of venison allow four tablespoonfuls of vinegar, four of claret, two bay leaves, one ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 219. | |
| The Boston Cooking-School Cook Book (1896) | Venison Cutlets |
Clean and trim slices of venison cut from loin. Sprinkle with salt and pepper, brush over with melted butter or olive oil, and roll in soft stale bread crumbs. Place in ... From The Boston Cooking-School Cook Book, 1896, page 318. | |
| The Boston Cooking-School Cook Book (1896) | Venison Cutlets with Apples |
Wipe, core, and cut four apples in one-fourth inch slices. Sprinkle with powdered sugar, and add one-third cup Port wine; cover, and let stand thirty minutes. Drain, and ... From The Boston Cooking-School Cook Book, 1896, page 650. | |
| Common Sense in the Household (1871) | Venison Ham |
These are eaten raw, and will not keep so long as other smoked meats. Mix in equal proportions, and sugar, and rub them hard the hams with your hand. Pack them in a ... From Common Sense in the Household, 1871, page 167. | |
| Directions for Cookery, in Its Various Branches (1837) | Venison Hams |
for hams must be newly killed, and in every respect as good as possible. Mix together equal quantities of salt and brown sugar, and rub into the hams. Put tub, and let ... From Directions for Cookery, in Its Various Branches, 1837, page 138. | |
| The Picayune Creole Cook Book (1901) | Venison Hash |
Hachis de Chevreuil, 3 Cups of Left-Over Venison. 6 Potatoes. 1 Herb Bouquet. 1 Tablespoonful of Lard or Butter, This is a splendid way of utilizing the left-over ... From The Picayune Creole Cook Book, 1901, page 140. | |
| The White House Cook Book (1887) | Venison Hashed |
Cur the meat in nice small slices, and put the trimmings and bones into a saucepan with barely water enough to cover them. Let them stew for an hour. Then strain the ... From The White House Cook Book, 1887, page 126. | |
| The Picayune Creole Cook Book (1901) | Venison in a Chafing Dish |
Chevreutl au Réchaud. 8 or 10 Slices of Venison. 1 Tablespoonful of Currant Jelly. 1 Tablespoonful of Water. This is a most delicious way of preparing Venison. The old ... From The Picayune Creole Cook Book, 1901, page 139. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Venison in a Chafing-dish |
Put a piece of butter, the size of a walnut, in your chafingdish; and, when hot, put in the steak. When brown on one turn and brown on the other, and add a quarterof ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 220. | |
| The Boston Cooking-School Cook Book (1896) | Venison Jelly |
1 peck wild grapes Whole cloves "j ^ cup 1 quart vinegar Stick cinnamon / each 6 pounds sugar Put first four ingredients into a preserving kettle, heat slowly to the ... From The Boston Cooking-School Cook Book, 1896, page 661. | |
| The Good Housekeeper (1841) | Venison Mock |
Hang up, for several days, a large. fat loin of mutton; then bone it, and take off all the: kidneyfat, and the skin from the upper.fat;.mix together one ounce of ground ... From The Good Housekeeper, 1841, page 53. | |
| Directions for Cookery, in Its Various Branches (1837) | Venison Pasty |
The neck, breast, and shoulder are the parts used for a venison pie or pasty. Cut the meat into pieces (fat and lean together) and put the bones and trimmings into a ... From Directions for Cookery, in Its Various Branches, 1837, page 137. | |
| La Cuisine Creole (1885) | Venison Pasty |
This is a pie made from the bones, meat, etc., of venison, after the steak and haunch are taken off. Cut up and stew, or braise the parts of meat intended for the pie; ... From La Cuisine Creole, 1885, page 87. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Venison Pie |
Take the breast and neck of venison, and cut it into small pieces. Season with pepper, salt, and a little ground cloves, and dredge it well with flour; put it into the ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 64. | |
| The White House Cook Book (1887) | Venison Pie or Pastry |
THE neck, breast and shoulder are the parts used for a venison pie or pastry. Cut the meat into pieces (fat and lean together) and put the bones and trimmings into the ... From The White House Cook Book, 1887, page 125. | |
| Aunt Babette's Cook Book (1889) | Venison Roast |
Eub the haunch well with salt and pepper and cover the meat entirely with a layer of butter. Have very little hot water in the roasting pan; cut up one onion and lay the ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 122. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Venison Sauce |
Two sj^oonfuls of currant jelly, one stick of cinnamon, one blade of mace, grated white bread, 3IES. poktek's xew cook-book. ten tablespoonfuls of water; let it stew, ... From Mrs. Porter's New Southern Cookery Book, 1871, page 169. | |
| The Creole Cookery Book (1885) | Venison Sauce |
The trimmings of the venison (4 lb. of meat) to 4 pint of water; boil, with a tablespoonful of whole cloves, down to 1 pint; strain, and add 4 tumbler of currant jelly, ... From The Creole Cookery Book, 1885, page 62. | |
| Common Sense in the Household (1871) | Venison Sausages |
5 lbs. lean venison. " fat salt pork. 5 teaspoonfuls powdered sage. " " black pepper. " 1 small onion. Juice of one lemon. Chop the meat very small, season, and pack in skins or stone From Common Sense in the Household, 1871, page 168. | |
| The Kansas Home Cook-Book (1874) | Venison Steak |
Cut steaks from the leg half an inch thick; broil about five minutes; season with Make a gravy of a half cup of red wine, half a cup of currant jelly, thicken with flour ... From The Kansas Home Cook-Book, 1874, page 65. | |
| La Cuisine Creole (1885) | Venison Steak |
Venison steak is good fried or broiled. If to be broiled, season with pepper, salt, and butter, and cook quickly on a hot gridiron. If the meat is not fat, make a gravy ... From La Cuisine Creole, 1885, page 87. | |
| The Creole Cookery Book (1885) | Venison Steak |
This is a delicious appetizer for breakfast. Cook it as beefsteak, washing it nicely, draining the water from it; butter it very thoroughly, sprinkle with pepper and ... From The Creole Cookery Book, 1885, page 75. | |
| Aunt Babette's Cook Book (1889) | Venison Steak |
Heat the gridiron over a clear, hot fire. Butter the bars slightly before putting on the steaks. Broil rapidly, turning often to keep in the juices. Have a warm platter ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 123. | |
| The Boston Cooking-School Cook Book (1896) | Venison Steak, Chestnut Sance |
Wipe steak, sprinkte with salt and pepper, place on a greased broiler, and broil five minutes. Bemove to hot plat-^ ter and pour over Chestnut Sauce. Fry one-half onion ... From The Boston Cooking-School Cook Book, 1896, page 317. | |
| Gulf City Cook Book (1878) | Venison Steaks |
Cut the steaks about an inch thick, sprinkle with flour, fry in hot lard or butter. salt and pepper when half done; turn frequently. Take out the steak when done, stir a ... From Gulf City Cook Book, 1878, page 64. | |
| The International Cook Book (1906) | Venison Steaks with Raisins |
Charlotte Plombiere (1834) 3128. POTAGE, PORTO Rico Finely slice a carrot, two onions, two branches celery, a branch parsley, six fresh okras, three sound bananas, and ... From The International Cook Book, 1906, page 900. | |
| The Boston Cooking-School Cook Book (1896) | Venison Steaks, Sauted, Cumberland Sauce |
Cut venison steaks in circular pieces and use trimmings for the making of stock. Saute steaks in hot buttered fryingpan and serve with Cumberland Sauce. Soak two ... From The Boston Cooking-School Cook Book, 1896, page 317. | |
| The International Cook Book (1906) | Venison Steaks, Tokathian |
Brussels Sprouts with Butter (618) Roast Leg of Lamb (392) Tomato Salad (461) 2858. SPAGHETTI WITH CREAM Mix in saucepan one ounce butter with two ounces flour, set pan ... From The International Cook Book, 1906, page 900. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Venison Stew |
Cut one slice venison steak in inch pieces. chicken or veal stock; simmer until tender, about fifteen; season with salt and pepper; add one cup currant jelly and serve. From Lowney's Cook Book, Illustrated in Colors, 1907, page 368. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Venison with Currant Jelly |
; add one quarter teaspoon salt, few grains cayenne, one tablespoon lemon juice, one cup jelly, one cup sherry; Keep hot while cooking slice of venison steak in chafing ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 368. | |
| Directions for Cookery, in Its Various Branches (1837) | Venison, Etc |
sauce-pan; thicken it with a little rolled in flour, give it a boil up, and send it to table in a boat. Garnish the kid with lumps of currant jelly laid round the edge ... From Directions for Cookery, in Its Various Branches, 1837, page 139. | |
| The Cook's Own Book (1832) | Venison, Hashed |
(1) Ifyon have enough of its own gravy it is preferable to any to warm in: if not, take some of the mutton gravy, or the lx>nes and trimmings of the joint (after you ... From The Cook's Own Book, 1832, page 284. | |
| The Cook's Own Book (1832) | Venison, Hashed |
anchovies, boil them they are dissolved, then add some oysters liquor, a little milk, some red wine, and a little ketchup; put in your venison, let it warm in this, but ... From The Cook's Own Book, 1832, page 284. | |
| The Cook's Own Book (1832) | Venison, Mock |
up, for several days, a large fat loin of mutton it, and take off all the kidney fat, and the upper fat; mix two ounces of brown sugar, and one ounce of ground black Rub ... From The Cook's Own Book, 1832, page 284. | |
| Gulf City Cook Book (1878) | Venison-sauce |
One pint of currant jelly, three fourths of a pound of butter, four table -spoonfuls of brown sugar, one table-spoonful of ground mace and allspice, and one pint of wine. From Gulf City Cook Book, 1878, page 90. | |
| Mrs. Hale's New Cook Book (1857) | Venison.—Skin and bone a |
loin of mutton, and lay it into a stewpan, or with a pint of water, a large onion stuck with a dozen cloves, half a pint of port wine and a spoonful add, when it boils, ... From Mrs. Hale's New Cook Book, 1857, page 151. | |
| The New England Cook Book (1905) | Venison.—These |
resemble roasts of mutton so closely that no different directions for their carving need be given. Carving Ham.—Boiled or baked ham may be served either side up. The ... From The New England Cook Book, 1905, page 353. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Vol-au-Vent of Chicken |
Cut into dice one and a half pints of cooked chicken, and season with salt and pepper. Make a cream sauce, which season well with salt and pepper; and, if you like, add half a VAX VAX From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 203. | |
| Mrs. Beeton's Book of Household Management (1861) | Volaille a la Richelieu |
Ingredients. — For the farce, or stuffing: £ a Ib. of raw chicken, i oz. of flour, i oz. of butter, \ a gill of stock (made from chicken bones), i egg, salt and pepper, ... From Mrs. Beeton's Book of Household Management, 1861, page 756. | |
| Mrs. Beeton's Book of Household Management (1861) | Volaille en Caisses |
Ingredients. — 6 ozs. of raw chicken, ± of a pint of cream, 4 yolks of j whites of eggs, £ an oz. of butter, 2 mushrooms, i truffle, salt Method. — Shred the chicken ... From Mrs. Beeton's Book of Household Management, 1861, page 771. | |
| The White House Cook Book (1887) | Warmed Up Duck |
A NICE dish for breakfast, and very relishing, can be made from the remains of a roast of duck. Cut the meat from the bones, pick out all the little tidbits in the ... From The White House Cook Book, 1887, page 118. | |
| Directions for Cookery, in Its Various Branches (1837) | Wash and |
split two large fine heads of celery, and cut the white part into pieces also about an inch long; and having mixed the chicken and celery together, put them into a deep ... From Directions for Cookery, in Its Various Branches, 1837, page 150. | |
| The Picayune Creole Cook Book (1901) | Watercress and Sliced Lemon to |
Clean the Quail, singe and wipe well. Split them through the back without separating the breast and break the leg bones. Rub well with salt and pepper and a little ... From The Picayune Creole Cook Book, 1901, page 153. | |
| Rumford Complete Cook Book (1908) | Welsh Rabbit |
\% pounds cheese. y$ teaspoon pepper or a little % cup ale or milk. less of cayenne. 1 tablespoon Worcester1 egg. shire sauce. Cut the cheese into small pieces and put ... From Rumford Complete Cook Book, 1908, page 215. | |
| Common Sense in the Household (1871) | West to Eastern |
cities, and generally styled prairie-fowls, are a species of grouse. The mode of cooking all these is substantially the same. Clean, truss, and stufi" as you do ... From Common Sense in the Household, 1871, page 174. | |
| The Appledore Cook Book (1872) | When the |
chicken is all fried, stir into the remaining pork fat half a cup of dry flour; stir this until a dark brown, then pour on it one quart' of the liquor in which the ... From The Appledore Cook Book, 1872, page 137. | |
| Camp Cookery (1910) | When the |
are done, butter them and gash a that the juices may flow. Rabbit, or Hare.—Remove the head; skin and draw, cut out the waxy glands the front legs where they j oin the ... From Camp Cookery, 1910, page 88. | |
| The Italian Cook Book (1919) | When the joints of the |
wings and legs are met, break them back and proceed to free the meat from the carcass. When one side is free, turn the fowl and do the same on the other side. The skin ... From The Italian Cook Book: The Art of Eating Well, 1919, page 38. | |
| La Cuisine Creole (1885) | White Consomme of Fowl |
Take one or twTo fowls, old or young. Let them lie half an hour in cold water to cleanse from the blood, then drain and put them in a pot; fill it with water, let it ... From La Cuisine Creole, 1885, page 17. | |
| The Creole Cookery Book (1885) | White Fricasee of Chicken |
Cut a pair of chickens, wash the pieces through 2 or 3 waters; lay them in a large pan; sprinkle slightly with salt and fill the pan with boiling water; cover and let ... From The Creole Cookery Book, 1885, page 69. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Whole Chickens Curried |
Put the chickens whole into a saucepan, with a little pepper, salt, and a few pieces of pork; cover them with cold water. When about half done, add a cup of rice and a ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 71. | |
| Aunt Babette's Cook Book (1889) | Wiener Beaten |
Take a large, thick piece of steak of round or shoulder, have the bone takep out and then pound the meat well with a mallet. Lay it in vinegar for twenty-four hours. ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 91. | |
| Housekeeping in Old Virginia (1879) | Wild CtOOse |
After the goose is dressed, soak it several hours in salt and water. Put a small onion inside and plunge it into boiling water for twenty minutes. Stuff with chopped ... From Housekeeping in Old Virginia, 1879, page 119. | |
| Camp Cookery (1910) | Wild Duch, Baked.—The |
drypicked, and the head left on. Put a little pepper and the but no dressing. Lay the duck on its back in the bake-pan. Put no water in the pan. The oven must be hot, ... From Camp Cookery, 1910, page 96. | |
| Housekeeping in Old Virginia (1879) | Wild Duck |
When the duck is ready dressed, put in it a small onion, pepper, salt, and a spoonful of red wine. Lay in a pan with water enough to make the gravy. Cook in fifteen or ... From Housekeeping in Old Virginia, 1879, page 119. | |
| What Mrs. Fisher Knows About Old Southern Cooking (1881) | Wild Duck |
Should not be stuffed, but cleaned well and seasoned with pepper and salt, inside and outside, and put into a hot oven. Ten minutes will cook it. From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 22. | |
| Aunt Babette's Cook Book (1889) | Wild Duck |
Cut up the duck into joints, salt and pepper and lay in a deep earthen bowl, and pour a pint of hot vinegar over all. Before heating the vinegar add peppercorns, cloves ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 118. | |
| The Italian Cook Book (1919) | Wild Duck |
(Anitra selvatica) Clean the duck, putting aside the giblets, and cut off the head and legs. Chop fine a thick slice of ham with both lean and fat together, with a ... From The Italian Cook Book: The Art of Eating Well, 1919, page 42. | |
| Gulf City Cook Book (1878) | Wild Ducks |
Prepare your dressing as you would for any other fowl, with the addition of more Dry the ducks, sprinkle with salt and pepper, and in Take three or four whole onions, ... From Gulf City Cook Book, 1878, page 56. | |
| The Creole Cookery Book (1885) | Wild Ducks or Teal |
You must be particular in not roasting these birds too much; a duck, about 15 minutes with a good fire; baste them very frequently. A teal will, of course, take less ... From The Creole Cookery Book, 1885, page 65. | |
| Housekeeping in Old Virginia (1879) | Wild Goose |
Put a small onion inside, a slice of pork, pepper, salt, and a spoonful of red wine. Lay in a pan with water enough to make gravy. Dredge with flour, and baste with ... From Housekeeping in Old Virginia, 1879, page 119. | |
| Aunt Babette's Cook Book (1889) | Wild Goose |
Wild geese should not be roasted unless very young, as they are even tougher than domestic ones. Prepare same as any goose and roast covered until very tender. The ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 118. | |
| Common Sense in the Household (1871) | Wild Pigeons |
Clean and wash very carefully, then lay in salt and water for an hour. Rinse the inside with soda and water, shaking it well about in the cavity out with fair water and ... From Common Sense in the Household, 1871, page 177. | |
| Aunt Babette's Cook Book (1889) | Wild Pigeons |
Clean and lay them in salt water for an hour, then wipe dry and salt and pepper inside and out. Stuff the birds with sausage meat, or a dressing made of bread crumbs; ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 117. | |
| Housekeeping in Old Virginia (1879) | Wild Turkey |
If the turkey is old, after it is dressed wash it inside thoroughly with soda and water. Rinse it and plunge it into a pot of boiling water for five minutes. Make a ... From Housekeeping in Old Virginia, 1879, page 118. | |
| La Cuisine Creole (1885) | Wild Turkey |
If the turkey is old, or tough, it must be boiled one hour before being stuffed for baking. Then stuff it with oysters, bread and butter, and season with pepper and ... From La Cuisine Creole, 1885, page 80. | |
| Aunt Babette's Cook Book (1889) | Wild Turkey |
Prepare same as you would domestic turkey, allowing twice the amount of fat or butter for basting. Stew covered at first, then sprinkle thickly with salted flour and put ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 117. | |
| The Boston Cooking-School Cook Book (1896) | Windsor Sandwiches |
Cream onethird cup butter, and add one-half cup each of finely chopped cold boiled ham and cold boiled chicken. Season with salt and paprika. Spread mixture between thin slices of bread. From The Boston Cooking-School Cook Book, 1896, page 635. | |
| The White House Cook Book (1887) | Wine Sauce for Game |
HALF a glass of currant jelly, half a glass of port wine, half a glass of water, a tablespoonful of cold butter, a teaspoonful of salt, the juice of half a lemon, a ... From The White House Cook Book, 1887, page 182. | |
| The New England Cook Book, or Young Housekeeper's Guide (1836) | Wine Sauce for Venison or Mutton |
Warm half a pint of the drippings, or the the meat was in. it boils, mix of scorched a little and little pepper, salt, and quarter of a From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 34. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Wring a |
square of white cotton cloth out of cold water, and dredge it thickly with flour. Pin the turkey in this, and plunge into boiling water. Let it for it Allow three hours ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 148. | |
| Housekeeping in Old Virginia (1879) | Yenison Haunch |
Prepare the venison as you would mutton. Put in a baking-pan, lard with a little bacon, add a pint of water, a gill of red wine, salt, and a little cayenne pepper. Bake ... From Housekeeping in Old Virginia, 1879, page 116. | |
| Fifty-Two Sunday Dinners (1913) | Young Pigeons Stuffed and Braised |
Clean, stuff and truss six young pigeons. Arrange them in a stew pan or Dutch oven. Add one quart boiling water; add three blades celery, cut in pieces, and three slices ... From Fifty-Two Sunday Dinners, 1913, page 73. | |