United States or United Arab Emirates ? Vote for the TOP Country of the Week !
Take two pounds of fish, cut off the heads and tails, which you will fry lightly in butter, adding to make the sauce a mixed carrot and onion, three cloves, a pinch of white pepper, a sprig of parsley, one of thyme, a bay-leaf; pour in two-thirds of water and one-third of white wine till it more than covers the ingredients and let it simmer for half- an-hour.
Cut venison into pieces. Heat 2 tablespoonfuls of butter; add 1 onion, 1 bay-leaf, 2 sprigs of parsley, and 2 of thyme, all chopped fine. Add the venison, salt and pepper. Let all fry a few minutes; then add 1 cup of consommé and let simmer until tender. Add 1/2 glass of sherry and 1/2 can of chopped mushrooms. Let all get very hot and serve with toasted croutons. Jewish Boiled Fish.
If you cannot arrange to hang the mutton by a string to turn like a roasting jack, then bake it, and continually baste it. A small shoulder is most successful. For one of four pounds bake for fifty minutes. Take three pounds of the rump of beef, put it into a pretty deep pan upon one onion, one sliced carrot, some thyme, and a bay-leaf, three table- spoonfuls of dripping, salt, and pepper.
To broil Truffles. This is a very good way of eating them, but the other I have more frequently eaten. To Stew Truffles in Wine. The Truffles must be peel'd from the rough Coat on the outside, and well-wash'd; then cut your Truffles into Slices, and stew them in White wine, or Claret, which you please, with Salt, Pepper, and a Bay-leaf; or in the lieu of that, some Jamaica Pepper, and serve them.
Put in a saucepan a tablespoon of butter or butter substitute, add a tablespoon each of chopped onion, carrot and turnip. Fry them without browning, then add fish-bones, head, and trimmings, a stalk of celery, sprigs of parsley and of thyme, a bay-leaf, a tomato or a slice of lemon. Cover with water and let them simmer for an hour or more. Season with salt and pepper and strain.
A Piece of fresh Sturgeon boiled; from the same. When your Sturgeon is clean, prepare as much Liquor to boil it in, as will cover it; that is, take a Pint of Vinegar to about two Quarts of Water, a stick of Horse-Radish, two or three bits of Lemon-Peel, some whole Pepper, a Bay-leaf or two, and a small handful of Salt; boil your Fish in this, till it is enough, and serve it with the following Sauce.
Chop up fine a piece of onion, and parsley, and fry them in a saucepan with three tablespoons of best olive-oil, then put in the codfish with salt, pepper, and a pinch of allspice. While this is cooking, put into another saucepan three tablespoons of best vinegar, two tablespoons of fish broth, and one-half bay-leaf.
Put in a stew-pan with 1 sliced onion, 2 cloves of garlic, 1 bay-leaf, thyme and a few peppercorns; add the juice of a lemon. Cover with hot water and let cook until tender. Thicken with flour and serve hot with apple-sauce. Polish Rice Pudding. Heat 1 quart of milk; add 1 cup of boiled rice, 3 ounces of seeded raisins and 2 ounces of currants. Let cook ten minutes.
French Stewed Rabbits. Skin and clean the rabbits; cut into pieces at the joints; season well. Heat 2 tablespoonfuls of drippings in a stew-pan; add the rabbits, 1 onion and 2 cloves of garlic sliced fine, 1 bay-leaf, 2 sprigs of parsley and thyme. Let all brown a few minutes; then add 1 cup of hot water and cook slowly until tender.
Cover with fried bread-crumbs and bits of butter, and moisten with cream. Then bake until brown on top and serve hot with stewed potatoes. Polish Roast Mutton. Season a leg of mutton with salt, pepper and a pinch of cloves. Lay in a baking-pan with 1 sliced onion, 2 celery roots, 3 cloves of garlic and 2 carrots cut fine, 1 bay-leaf, a sprig of thyme and a few peppercorns.
Word Of The Day