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Updated: May 15, 2025
You must have at least four table-spoonfuls of each. Add the pepper and salt, and mix well together all the ingredients that compose the seasoning. Cut the fat of the bacon or pork into pieces about a quarter of an inch thick and two inches long. With a sharp knife make deep incisions all over the round of beef and very near each other.
Send them to table hot; pull them open, and eat them with butter. Beat the whites of three eggs to a stiff froth, and sift into a pan a quart of wheat flour, adding a salt-spoon of salt. Make a hole in the middle, and mix in the white of egg so as to form a thick batter, and then add two table-spoonfuls of the best fresh yeast. Cover it, and let it stand all night. Repeat this with each cake.
When it is cold, add to it the beaten yolks of four eggs, and four large table-spoonfuls of powdered white sugar; also a grated nutmeg. Lastly, stir in, by degrees, half a pound of currants that have been previously picked, washed, dried, and dredged with flour. Lay. puff paste round the rim of the dish, and bake the cheese cake half an hour. Send it to table cold.
About twenty-five drops of any thin liquid will fill a common sized tea-spoon. Four table-spoonfuls or half a jill, will fill a common wine glass. Four wine glasses will fill a half-pint or common tumbler, or a large coffee-cup. A quart black bottle holds in reality about a pint and a half. Ten eggs generally weigh one pound before they are broken.
Strip off the outer leaves, wash the lettuce, split it in half, and lay it in cold water till dinner time. Then drain it and put it into a salad dish. Cut them in half, and lay them on the lettuce. Put the yolks of the eggs on a large plate, and with a wooden spoon mash them smooth, mixing with them a table-spoonful of water, and two table-spoonfuls of sweet oil.
Put in a sliced carrot, some celery, and a small turnip, and stew them in the soup. An anchovy, and a spoonful of ketchup, may be added if approved. Boil them to a syrup; and when quite cold, add two table-spoonfuls of paregoric elixir, which is made in the following manner.
Strain it through a thin cloth, and set it away for use. When it is to be taken, warm a tea-cupful, sweeten it with sugar, and add a little grated lemon-peel. Mix three table-spoonfuls of arrow root powder in a tea-cup of water till quite smooth, cover it, and let it stand a quarter of an hour.
Tie it round with tape and bake it three hours or more. Make a gravy of the giblets chopped, and enrich it with some wine and an egg. If the turkey is to be eaten cold, drop spoonfuls of red currant jelly all over it, and in the dish round it. A large fowl may be boned and stuffed in the same manner. A leg of fresh pork, not large. Two table-spoonfuls of powdered sage.
Add three pounds of currants, picked, washed and dried; two large table-spoonfuls of powdered cinnamon; the juice and grated rinds of four large lemons; one pound of sweet almonds, one ounce of bitter almonds, blanched and pounded in a mortar with half a pint of rose water; also four powdered nutmegs; two dozen beaten cloves; and a dozen blades of mace powdered.
These dumplings or puddings will be found very good. Grate the crumb of a stale six cent loaf, and mix it with nearly as much beef suet, chopped as fine as possible. Add a grated nutmeg, and two large table-spoonfuls of sugar. Beat four eggs with four table-spoonfuls of white wine or brandy. Mix all well together to a stiff paste.
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