Vietnam or Thailand ? Vote for the TOP Country of the Week !
Updated: June 26, 2025
Place a piece of cross-rib or shoulder weighing three pounds in roasting-pan, slice some onions over it, season with salt and pepper, add some water and let it cook well. Then peel a few potatoes and put them under the meat. When the meat becomes brown, turn it and cook until it browns on the other side. Take a shoulder, have the bone taken out and then pound the meat well with a mallet.
Next morning place in large drippings or roasting-pan on rack and spread breast, legs and wings with one-third cup of fat creamed and mixed with one-fourth cup of flour. Dredge bottom of pan with flour.
Lay in roasting-pan and put slices of onion on top with a few tablespoons of goose-fat or drippings. Cover tightly and roast, allowing twenty minutes to the pound and baste frequently. Veal must be well done. When cold it slices up as nicely as turkey. Roast as directed above. Have the butcher cut a pocket to receive the stuffing. Prepare bread stuffing and sew up the pocket.
Half cover it with cold water; put in two onions stuck with three cloves each, a large tablespoonful of salt, and a half teaspoonful of pepper; and stew very slowly, allowing half an hour to the pound, and turning the meat twice while cooking. At the end of this time take off the cloth, and put the meat, which must remain on the trivet, in a roasting-pan.
Well done, bâchgen! fetch him a 'blue." And Neddy, triumphant and thoroughly enjoying the cheering and éclat of his exploit, leant back panting to recover himself. "The corn! The corn!" said Ann, turning to the roasting-pan over the kiln. "We mustn't forget that with our dancing and our singing, and thee mustn't have another 'blue' yet, Neddy." "Oh, indeed 'tis wonderful!" said Morva.
Steam chicken and when it is almost tender stuff it with the following: Take one-fourth pound of almonds, chopped; season with parsley, pepper and salt to taste, add one tablespoon of bread crumbs and bind this with one well-beaten egg. Put chicken in roasting-pan and roast until done.
Dredge with flour at least twice, as this makes a crisp and relishable outer crust. Take up the meat, when done, on a hot platter. Make the gravy in the roasting-pan, by setting it on top of the stove, and first scraping up all the browning from the corners and bottom. If there is much fat, pour it carefully off. If the dredging has been well managed while roasting, the gravy will be thick enough.
Three eggs, yolks and whites beaten separately; one heaped cup of sugar; one scant cup of flour in which a teaspoonful of baking powder and a pinch of salt have been sifted; quarter of a cup of boiling water. Mix as in sponge cake; add the water last, and bake in a large roasting-pan, spreading the batter as thinly as possible. It will bake in ten minutes.
Season well with salt and pepper, cut them in short lengths, fasten one end, stuff and then fasten the open end. If they are not already cleaned the surface exposed after filling the casing is scraped until cleaned after having been plunged into boiling water. Slice two large onions in a roasting-pan, and roast the kischkes slowly until well done and well browned.
Word Of The Day
Others Looking