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Updated: June 20, 2025
107. =Sage and Onion Stuffing.= Pare six ounces of onion, and bring them to a boil in three different waters; soak eight ounces of stale bread in tepid water, and wring it dry in a towel; scald ten sage leaves; when the onions are tender, which will be in about half an hour, chop them with the sage leaves, add them to the bread, with one ounce of butter, the yolks of two raw eggs, one level teaspoonful of salt, and half a saltspoonful of pepper; mix and use.
183. =Lentils boiled plain.= Wash two pounds of lentils well in cold water, put them over the fire, in four quarts of cold water with one ounce of drippings, one tablespoonful of salt, and a saltspoonful of pepper, and boil slowly until tender, that is about three hours; drain off the little water which remains, add to the lentils one ounce of butter, a tablespoonful of chopped parsley, a teaspoonful of sugar, and a little more salt and pepper if required, and serve them hot.
This will serve six persons; in small stem glasses, eight persons. 1 quart can or 12 fresh tomatoes 1 slice of onion 1 blade of mace 1 saltspoonful of celery seed 1 pint of water 1 teaspoonful of salt 1 teaspoonful of paprika 1 tablespoonful of gelatin Juice of one lemon A dash of cayenne
For a dozen quails use: 1 box of gelatin 1 quart of milk 1 tablespoonful of grated onion 2 truffles 4 level tablespoonfuls of butter 4 level tablespoonfuls of flour 2 teaspoonfuls of salt 1 saltspoonful of white pepper Soak the gelatin in the milk a half hour. Rub the butter and flour together, then add the milk and gelatin, stir until boiling, and add all the seasoning and strain.
A gravy can be made for these, and for veal cutlets also, by mixing a tablespoonful of flour with the fat left in the pan, and stirring it till a bright brown, then adding a large cup of boiling water, and salt to taste; a saltspoonful being sufficient, with half the amount of pepper.
Four or six eggs can be used to each half-pint of cold boiled rice, and either three fresh tomatoes, chopped, or two-thirds of a cupful of solid strained tomato. Put a tablespoonful of butter, a half teaspoonful of salt, a saltspoonful of pepper and the tomatoes into a saucepan; when hot add the rice, and when the rice is hot add the eggs, beaten without being very light.
Put a half can of tomatoes in a saucepan, add one onion, chopped, a teaspoonful of salt, a saltspoonful of pepper and the juice of a lemon, or two tablespoonfuls of vinegar. Bring to boiling point, and add the gelatin.
When ready to cook, squeeze over each filet about a teaspoonful lemon juice and put on each a piece of Maître d'Hotel butter; cover with a buttered paper and cook about ten minutes. To Make Maître d'Hotel Butter Work one tablespoonful of butter to a cream; squeeze in the juice of one-half a lemon; one-quarter saltspoonful cayenne; one tablespoonful finely chopped parsley.
A nicer way, however, is to score the rows in half a dozen ears of corn; scrape off the corn; add a pint of lima or any nice green bean, and boil one hour in a quart of boiling water, with one teaspoonful each of salt and sugar, and a saltspoonful of pepper. Let the water boil away to about a cupful; add a spoonful of butter, and serve in a hot dish.
If served with steak, that should be very tender and be broiled, never in any case fried. Wash and wipe free from grit the small fresh button mushrooms. Put into a frying pan a quarter of a pound of the very best butter. Add to it two whole cloves, a saltspoonful of salt and a tablespoonful of lemon juice.
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