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Updated: May 15, 2025
Then add, by degrees, a salt-spoonful of salt, a tea-spoonful of mustard, and a tea-spoonful of powdered loaf-sugar. When these are all smoothly united, add very gradually three table-spoonfuls of vinegar. The lettuce having been cut up fine on another plate, put it to the dressing, and mix it well.
Beat six eggs very light, and stir into them gradually six table-spoonfuls of line sifted flour. Add by degrees a pint and a half of rich milk and some grated nutmeg, and beat it to a smooth batter. Make your frying-pan very hot, and put into it a piece of butter or lard.
Take a pair of fine fowls, and having cut them in pieces, lay them in salt and water till the seasoning is ready. Take two table-spoonfuls of powdered ginger, one table-spoonful of fresh turmeric, a tea-spoonful of ground black pepper; some mace, a few cloves, some cardamom seeds, and a little cayenne pepper with a small portion of salt. These last articles according to your taste.
Then break them up small into the pan of crumbled bread. Cut up a pound of butter in the pan of bread. Rub the herbs to powder, and have two table-spoonfuls of sweet-marjoram and two of sweet basil, or more of each if the turkey is very large. Chop the pot-herbs, and pound the spice. Then add the salt and pepper, and mix all the ingredients well together.
Make a hole in the middle, and put in two ounces of butter warmed in a pint of milk, a salt-spoonful of salt, three well-beaten eggs, and two table-spoonfuls of the best fresh yeast. Mix the flour well into the other ingredients, and put the whole into a square tin pan that has been greased with butter. Cover it, set it in a warm place, and when it is quite light, bake it in a moderate oven.
Put it into wide-mouthed bottles, and on the top of each lay a dessert-spoonful of whole pepper. Dip the corks in melted rosin, and secure them well by tying leather over them. In using this catchup allow four table-spoonfuls to a common-sized sauce-boat of melted butter. Put in the catchup at the last, and hold it over the fire just long enough to be thoroughly heated.
Take a shallot or two, according to quantity of sauce needed, slice very finely, shred a little parsley, put both into the sauce-boat, with salt, pepper, and mustard to taste; add oil and vinegar in proportion of one dessert-spoonful of vinegar to two table-spoonfuls of oil, till sufficient quantity. Put your pieces of pigeon into a stew-pan in butter, and let it cook with the pigeons.
Eight table-spoonfuls of sifted flour. One quart of milk. A salt-spoonful of salt. Stir the flour, gradually, into the milk, carefully dissolving all the lumps. Beat the eggs very light, and add them by degrees to the milk and flour. Put in the salt, and stir the whole well together. Take a very thick pudding-cloth. Dip it in boiling water, and flour it.
Three pounds of flour, sifted. One pound of butter. A pound and a half of powdered sugar. Half a pint of milk. Two table-spoonfuls of brandy. A small tea-spoonful of pearl-ash dissolved in water. Four table-spoonfuls of carraway seeds. Cut the butter into the flour. Add the sugar and carraway seeds. Pour in the brandy, and then the milk. Lastly, put in the pearl-ash.
Two large bunches of sweet marjoram,\sufficient when powdered to make Two bunches of sweet basil, /make four table-spoonfuls of each. Half an ounce of mace, / One table-spoonful of salt. One table-spoonful of pepper. Two glasses of madeira wine. If your a-la-mode beef is to be eaten cold, prepare it three days before it is wanted. Take out the bone.
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