Famous Recipes

Famous and not so famous recipes – who are you to decide? Who am I to decide?

Jewish Recipes – Sweetbread Recipes – Recipes for Sweetbreads

SWEETBREADS STEWED WHITE.

Jewish Recipes

After soaking and blanching, stew them in veal gravy, and season with
celery, pepper, salt, nutmeg, a little mace, and a piece of lemon
peel, they should be served with a fine white sauce, the gravy in
which they are stewed will form the basis for it, with the addition
of yolks of eggs and mushroom essence; French cooks would adopt the
_veloute_ or _bechamel_ sauce; Jerusalem artichokes cut the size of
button mushrooms, are a suitable accompaniment as a garnish.

Jewish Recipes

Chicken Soup Recipes

May 21, 2008 Posted by | Chicken Recipes | Leave a comment

Jewish Recipes – Invalid Recipes

CHICKEN PUDDING.

Jewish Recipes

Line a basin with a good beef-suet paste, and fill it with chicken,
prepared in the following way: cut up a small chicken, lightly fry the
pieces, then place them in a stew-pan, with thin slices of _chorissa_,
or, if at hand, slices of smoked veal, add enough good beef gravy to
cover them; season with mushroom essence or powder, pepper, salt, and
a very small quantity of nutmeg, and mace; simmer gently for a quarter
of an hour, and fill the pudding; pour over part of the gravy and keep
the rest to be poured over the pudding when served in the dish. The
pudding, when filled, must be covered closely with the paste, the
ends of which should be wetted with a paste brush to make it adhere
closely.

Jewish Recipes

Thomas Edison

May 21, 2008 Posted by | Chicken Recipes | Leave a comment

Baking Recipes

Cake Recipes

ANGEL CAKE. MRS. C. C. STOLTZ.

Whites of nine large or ten small fresh eggs, one and one-fourth cups

sifted granulated sugar, one cup sifted flour, one-half teaspoonful

cream tartar; a pinch of salt added to eggs before beating. After

sifting flour four or five times, measure and set aside one cup; then

sift and measure one and one fourth cups granulated sugar; beat whites

of eggs about half; add cream tartar and beat until very, very stiff.

Stir in sugar, and then flour, very lightly. Put in pan in moderate

oven at once, and bake from thirty-five to fifty minutes.

Dessert Recipes

May 21, 2008 Posted by | Chicken Recipes | Leave a comment

Cooking Meats – Beef – Pork and Other Meats

BREAKFAST DISH OF BEEF

Slices of Cold Roast Beef (underdone)—4d.

1/2 gill Melted Butter Sauce—1/2d.

1/2 gill Gravy or Water

Salt and Pepper

1 tablespoonful Walnut Ketchup or Vinegar—1/2d.

1 tablespoonful Red Currant Jelly—1d.

Total Cost—6d.

Time—Half an Hour

Cut some thin slices of beef and lay them in a saucepan or basin, mix the melted butter sauce, gravy, jelly, and ketchup together, and pour over them. Cover down closely and stand the saucepan in a larger one, half full of boiling water, and steam for half an hour. Put the meat into a dish and pour the sauce over it.

Pork Recipes

May 21, 2008 Posted by | Chicken Recipes | Leave a comment

Vegetable Recipes – Recipes for Vegetables

POTATO AND TOMATO PIE

6 Tomatoes—2d.

6 Potatoes—1d.

1/2 lb. Short Pastry

Dripping

1 teaspoonful Parsley

1 1/2 teaspoonful Sweet Herbs

Salt and Pepper—1 1/2d.

Total Cost—4 1/2 d.

Time—One Hour

Peel and slice up the potatoes and tomatoes; lay them alternatively in a pie dish and sprinkle over them some parsley, herbs, salt, and pepper. When the dish is full, cover with a short pastry and bake for one hour; serve hot.

Recipes

May 21, 2008 Posted by | Chicken Recipes | Leave a comment

Jewish Recipes – Veal Recipes – Recipes for Veal

FRICANDEAU OF VEAL.

Jewish Recipes

Take a piece from the shoulder, about three to four pounds, trim it
and form it into a well shaped even piece, the surface of which should
be quite smooth; _pique_ it thickly, put it into a stewpan with a
couple of onions, a carrot sliced, sweet herbs, two or three bay
leaves, a large piece of _chorissa_ or a slice of the root of a tongue
smoked, a little whole pepper and salt; cover it with a gravy made
from the trimmings of the veal, and stew till extremely tender, which
can be proved by probing it with a fine skewer, then reduce part of
the gravy to a glaze, glaze the meat with it and serve on a _puree_ of
vegetables.

Jewish Recipes

Pancake Recipes

May 21, 2008 Posted by | Chicken Recipes | Leave a comment

Vegetable Recipes

POTATO BALLS

Mash thoroughly a pound of boiled potatoes and rub them
through a wire sieve. Mix in a quarter of a pound of grated ham, a
little chopped parsley, and a small onion chopped very fine, together
with a small quantity of grated nutmeg, and the beaten yolks of two
eggs. Roll this mixture into balls of equal size, then roll in flour and
egg-breadcrumbs, and fry in dripping or brown them in the oven, and
serve on a hot dish.

Diabetic Recipes

May 21, 2008 Posted by | Chicken Recipes | Leave a comment

Bread Recipes

PINEAPPLE PANCAKES

Make a batter using half pound sifted flour and
three good sized eggs with a cupful of milk. This makes a very thin
batter. When smooth and free from lumps, bake in a well buttered frying
pan, making the cakes about eight inches in diameter. As soon as brown
on one side turn. When cooked on both sides remove to a hot serving dish
and sprinkle with sweetened pineapple. Bake the remainder of batter in
the same way, piling in layers with the pineapple between the cakes. Cut
in triangular pieces like pie and serve very hot.

Beef Back Ribs

May 21, 2008 Posted by | Chicken Recipes | Leave a comment