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Updated: May 13, 2025
Season venison steaks with salt, pepper and lemon-juice. Put in a saucepan with 2 tablespoonfuls of hot butter. Add 1 onion, 2 bay-leaves, 1 clove of garlic and a sprig of parsley minced fine. Let brown; then add 1/2 can of mushrooms, some thyme chopped fine and a glass of claret. Cover and let simmer until tender. Serve with toasted croutons and currant jelly. Italian Macaroni.
"I'll take you," responded Mark Heath, flipping a silver dollar as he spoke. "Heads the Nevada; tails the croutons and Dago red." "Tails it is aw, let's make it the Nevada to show there's nothing in luck." "You quitter!" "All right; but I hate to look cabbage soup in the face," grumbled Bertram.
38. =Portuguese Beef.= Cut in thin shavings two pounds of cold beef, and put it into a sauce-pan with half a pint of any brown gravy, and heat it gradually; in another pan put one small onion chopped fine, the rind of one orange chopped, the juice, quarter of a saltspoonful of grated nutmeg, as much cayenne as can be taken up on the point of a very small pen-knife blade, and one gill of port wine; boil these ingredients rapidly until the liquid is reduced one half, and then mix them with the beef; fry in hot fat some slices of bread, cut in the shape of hearts, about two inches long and one inch wide, pile the beef in a mound on a hot dish, lay the croutons of fried bread around it, and serve it hot.
Beat two egg yolks well with a little sugar and flour mixed, add one cup of milk, stir until smooth, stir all together in the hot beer mixture, let come almost to the boiling point, fold in the beaten whites of the two eggs and serve at once with croutons. If desired for a meat meal equal parts of water and beer may be used instead of milk.
Put the bones in cold water and boil with 1 small onion, 1 carrot, 2 pieces of celery and 2 sprigs of parsley, all cut fine. Add 1 cup of tomato-sauce. Let all cook well, seasoned with salt and pepper. Remove the bones; add boiled rice and the turkey meat cut into dice pieces. Let boil and serve hot with fried croutons. Swedish Baked Fish.
Thus prompted, Gwendolyn fell to eating once more, turning her attention to the croutons bobbing about on the broth Each was square and crunchy, but not so brown as a bread-pill. "I shall now read my Johnnie Blake prescription," announced the Doctor, and held up a leaf from the pad. "Hm! Hm!"
69. =Salmi of Duck.= Cut two cold roast wild ducks in joints; put them into a sauce-pan with enough Spanish sauce to cover them, and add two dozen olives with the stones removed; season to taste with salt and pepper, being guided in this by the seasoning of the Spanish sauce; heat thoroughly; meantime cut a dozen heart shaped croutons, or slices of bread about two inches long and one wide, and fry them brown in plenty of hot fat; when the salmi is hot, pour it on a hot dish, and arrange the croutons around the border; serve hot.
Return it to the fire for a few minutes to heat and blend it. Season it with salt and pepper. Sprinkle on the soup chopped parsley and a few croutons. *For Fleischig Soup.* This soup may be made with fat instead of butter, and the water in which the potatoes have been boiled may be used instead of the milk; any left-over meat gravy will give the soup a rich flavor.
Let get very hot and serve, garnished with fried croutons and sliced lemon. Spanish Tongue. Boil a beef tongue until tender; take off the outer skin. Then rub with butter and the beaten yolk of an egg; put in a baking-dish. Add 1/2 cup of the water in which the tongue was cooked, 1/2 glass of wine and 1/2 can of mushrooms. Sprinkle with salt and pepper and let bake until brown.
Cut hard-boiled eggs in halves; then fry 1 small chopped onion and 1 chopped apple in hot butter; add 1/4 cup of pounded almonds and 1 pint of milk, mixed with 1/2 tablespoonful of cornstarch. Season with salt and a dessertspoonful of curry-powder. Let cook ten minutes; then add the eggs. Let all get very hot. Serve with croutons; garnish with fried parsley. Codfish a la Lyonnaise.
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