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Updated: June 23, 2025
Season rather highly with salt, if unsalted meat is used, paprika and celery salt, turn into greased baking dish and bake for twenty minutes in a well-heated oven. The same mixture may be fried, but will not taste as good. The meat must be cooked until very tender then lift it out of the soup and lay upon a platter and season while hot.
Julia was laughing too much to be wholly intelligible, but read from a scrap in her apron pocket: "'Any fruit in season, cold beans or peas, minced cucumber, English walnuts, a few cubes of cold meat left from dinner, hard boiled eggs in slices, flecks of ripe tomatoes and radishes to perfect the color scheme, a dash of onion juice, dash of paprika, dash of rich cream. I have left out the okra, the shallot, the estragon, the tarragon, the endive, the hearts of artichoke, the Hungarian peppers and the haricot beans because we hadn't any; do you think it will make any difference, Aunt Margaret?"
1 can of tomatoes 1 box of gelatin 1 onion 1 saltspoonful of celery seed 1 bay leaf 1 blade of mace 2 tablespoonfuls of tarragon vinegar 1 teaspoonful of paprika 2 teaspoonfuls of salt Cover the gelatin with a cupful of cold water to soak for fifteen minutes. Add all the seasoning to the tomatoes, bring to boiling point, add the gelatin, and strain.
The robber-steak is capital, and deserves an "honourable mention" at least: it is composed of small bits of beef, bacon, and onion strung alternately on a piece of stick; it is seasoned with pinches of paprika and salt, and then roasted over the fire, the lower end of the stick being rolled backwards and forwards between your two palms as you hold it over the hot embers.
Fold in whites of four eggs beaten stiff and a pinch of baking powder. Bake in a buttered dish one-half hour. Cheese and peppers make a very nice combination. Melt two ounces of cheese, add a tablespoon of chopped peppers and the same amount of butter, a little paprika, salt, and if liked, mustard. When the ingredients have been well blended pour the mixture on hot buttered toast and serve.
Break the macaroni into inch lengths and cook it until it is tender in the 3 quarts of boiling water to which 3 teaspoonfuls of salt has been added. Melt the butter in a saucepan, add the flour, the 1 teaspoonful of salt, the pepper, and the paprika, stir until smooth, and then gradually add the milk, which should be hot. Allow to cook until it thickens.
Thicken the sauce with one-fourth cup of flour moistened with water to form a thin paste. Get the small ribs of beef and put on with water enough to cover, seasoning with salt, pepper, an onion and a tiny clove of garlic. Let it cook about two hours, then add a can of tomatoes and season highly either with red peppers or paprika. Cook at least three hours.
My researches into the interior of the dwelling were not encouraging; the fowl was not there, neither was the paprika. At length I discovered some eggs and a chunk of stale bread stowed away in a corner; there were a great many things in that corner, but "they were not of my search" ignorance is bliss.
While I was seeing after my horse, the woman of the inn caught a miserable chicken, which I am sure could have had nothing to regret in this life; and in a marvellously short time the bird was stewed in red pepper, and called paprika handl.
A little flour. 2 ounces salt pork. 2 cups tomatoes. 1 stalk celery. 1 onion. 2 bay leaves. 6 whole cloves. 6 peppercorns. 1 blade mace. Cut the beef into 2-inch pieces and sprinkle with flour; fry the salt pork until light brown; add the beef and cook slowly for about thirty-five minutes, stirring occasionally. Cover with water and simmer about two hours; season with salt and pepper or paprika.
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