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Updated: May 9, 2025
Then cut them into joints, dry them in a cloth, dredge them with flour, strew them with chopped parsley, and fry them in butter. After you take them out of the frying-pan, stir a wine-glass of cream into the gravy, or the beaten yolk of an egg. Do not let it boil, but pour it at once into the dish with the rabbits. Rabbits are very good baked in a pie. A boiled or pot-pie may be made of them.
Add two tablespoons of drippings, one tablespoon of minced parsley, one teaspoon of curry powder, and one-half teaspoon of salt. Serve with molded rice. Brown one large onion in a tablespoon of fat, add one teaspoon of paprika and two pounds of neck or shoulder of lamb, cook one hour; have ready one pound of rice that has been boiled for twenty minutes.
If fried parsley be used, it must be washed and picked, and thrown into fresh water; when the lard or dripping boils, throw the parsley into it immediately from the water, and instantly it will be green and crisp, and must be taken up with a slice.
When it is colored, put in the parsley and the ham cut up into little pieces, at the same time add the bread cut up into three or four small dice, salt, pepper, and a dash of nutmeg. Mix all together well. Cut the meat into six slices, pound them to flatten out; salt slightly, and when the other ingredients are cooked, put a portion on each slice of meat.
Cook your beans, whether French beans or haricots or flageolets, and stir them, when tender, into a good thick bechamel sauce. Let this get cold. Empty out the vinegar from the tomatoes and fill them with the mixture, pouring over the top some mayonnaise sauce and parsley. Boil the cabbages in salted water till tender. Chop them up.
And now that her parsley bed was really in full growth, in spite of its troubled beginning, she was very full of happy importance. To be asked if she could spare a pennyworth of parsley filled her with pleasure for days. "I never saw anything like it," she would say seriously, shaking her little purse the while. "It only cost me a penny, and I've made fourpence by it already.
As you put in the pieces of chicken, strew in flour, salt, and pepper, some, pieces of the crust rolled thin, and a few potatoes; cover this with water, and put on a covering of paste, with a slit cut in the middle; let it cook slowly for about two hours; have hot water in a tea kettle, and if it should dry up too much, pour some in; just before you dish it, add a little parsley and thyme.
Take a small handful of chives, the same of parsley, a very little penny-royal, and a very little sweet marjoram; chop all these herbs together excessive small, put your soup over a slow fire, put in your giblets, butter and flour, and small herbs; then take a pint of Madeira wine, some cayenne pepper, and salt to your palate.
Garnish with chopped egg and chopped parsley, and serve on lettuce leaves. Add six herring, which you have soaked in water for twenty-four hours; skin and take out every bone, cut up as you did the pickles. Add half a pound of smoked salmon, also cut into lengths, six large apples chopped very fine, and one onion grated; mix all thoroughly and pour a rich mayonnaise dressing over all.
6 eggs 1 head of lettuce 8 tablespoonfuls of olive oil 1 tablespoonful of chopped parsley 4 tablespoonfuls of vinegar 1 tablespoonful of chopped gherkin 1 tablespoonful of chopped olives 1 tablespoonful of grated onion Hard-boil the eggs, throw them into cold water; remove the shells and cut them into slices lengthwise.
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