The New American Home Cook Book | by Mrs. R. E. Wakefield

Containing all the most valuable household recipes in the world. The only complete book op its kind. How to make a meal out of nothing. A treasure for rich and poor.

Title	The New American Home Cook Book
Author	Mrs. R. E. Wakefield
Publisher	E. G. Rideout & Co.
Year	1881
Copyright	1881, E. G. Rideout & Co.
Amazon	The New American Home Cook Book

Introduction: Having secured the services of the distinguished cook and housekeeper, Mrs. R. E. Wakefield, to compile this book, we present it to the American public with the belief that it will be found more valua...

How To Choose Meat: Choosing Beef Ox beef is the best; is a fine-grained meat. The lean is of a bright red color, intermingled with grains of fat when very good. The fat should be white, not yellow, and the suet white a...

How To Choose Game And Poultry: How To Choose Fowls A young rooster has a smooth leg and short spur; vent close and dark. Young hens have smooth legs and combs. A good capon has a thick belly and large rump. How To Choose Turkey...

How To Choose Fish & Eggs: How To Choose Fish Fresh Fish should have bright eyes, clear, red gills, stiff body, and smell fresh. Salmon and Cod should have a small head, thick shoulders, and a small tail. The flesh of salmon ...

How To Bake A Hani: Unless when too salt from not being sufficiently soaked, a ham (particularly a young and fresh one) eats much better baked than boiled, and remains longer good. The safer plan is to lay it in plenty o...

How To Make A Trifle: The whip to put over the trifle should be made the day before it is required, as keeping it for a day improves the flavor, and makes it more solid. Put into a large bowl three ounces pounded loaf suga...

How To Ragout A Duck Whole: After having emptied and singed a duck, season it inside with pepper and salt, and truss it. Roast it before a clear fire for twenty minutes, and let it acquire a nice brown color. Put it into a stew ...

How To's: How To Boil A Ham If the weight of the ham is about ten pounds it will require three hours and a-half gentle boiling. Soak the ham for a few hours, then scrape it clean, and saw off the knuckle, plac...

How To's. Continued: How To Preserve Butter Melt it in an earthen vessel, surrounded with warm water. Skim the butter until clear, and pour the pure portion off into pots, which should be filled to the top and closely co...

Hashed Calf's Head: The head must be boiled about two hours the night before it is required; or you may, if convenient, use the cold remains of one partly used at table before. Cut the meat carefully into small pieces, a...

Delicious Beverages: Iced tea and coffee are delicious beverages. Tea, when it is to be thus used, is best if steeped for a few hours in cold water, having it strong enough to be weakened with ice water when it is served....

Hardbake, Or Everton Toffie: Into a brass skillet put a quarter of a pound of fresh butter; as soon as it has just melted, add a pound of brown sugar; keep these stirred very gently over a clear fire till a little of the mixture,...

Crumpets: Mix a quart of good milk with water to make a batter, add a little salt, an egg, and a teaspoonful of good yeast; beat well, cover up, and let it stand in a warm place to rise. Clean the muffin plate,...

Olives Of Calf's Head: Parboil the half of a calf's head with the tongue and brains, and cut even, thin slices from the thickest part of the head, and lengthwise slices from the tongue. Make a stuffing of minced ham, savory...

Potted Fowl: Take the meat from the bones of a cold roast fowl, weigh it and to every pound add one-quarter of a pound of fresh butter, one teaspoonful of pounded mace, half a small nutmeg, salt and cayenne to tas...

Geneva Wafers: Well whisk two eggs; put them into a basin and stir to them three ounces butter, which must be beaten to a cream; add three ounces flour and sifted sugar gradually, and then mix all well together. But...

Mincemeat: Take seven pounds of currants, well picked and cleaned; of finely-chopped beef suet, the lean of a sirloin of beef minced raw, and finely-chopped apples - Kentish golden pippins - each three and a hal...

The Wassail-Bowl: By those who can afford it, the wassail-bowl should be composed of sherry, well spiced and sweetened, reeking hot, flavored with lemon, and with roasted apples floating on the surface. Ale may be subs...

Egg: Custards Without Eggs One quart of new milk, four tablespoonfuls of flour, two of sugar; season with nutmeg or cinnamon, and add salt to your liking. The milk should be placed over a quick fire, and,...

Pickled Beans: Put into two gallons of water enough salt to float an egg; then boil the salt and water for ten minutes, and put it away to get cold. Pick French beans or scarlet runners before they are stringy, put ...

Mixed Pickle: To each gallon of vinegar allow one-quarter pound bruised ginger, one-quarter pound mustard, one-quarter pound salt, two ounces mustard seed, one and a-half ounces turmeric, one ounce ground black pep...

Cheese: Pot Cheese One pound of cheese must be well beaten in a mortar, and to it must be added two ounces of liquid butter, one glass of sherry and a very small quantity of cayenne pepper, mace and salt. Al...

Cheese Fondu: Ingredients: One pint of milk, five ounces butter, some seasoning, five ounces flour, six ounces Parmesan cheese, six eggs. Into a stewpan put one pint of milk and five ounces butter, and some seasoni...

Stews: Irish Stew I Take part of a neck of mutton, cut it into small pieces, put it into a kettle, the meat well covered with water; some onions cut in slices, pepper and salt; a number of potatoes must be ...

Noyeau: 1. Take one and a-half gallons of French brandy, six ounces of the best French prunes, two ounces of celery, three ounces of the kernels of apricots, nectarines, and peaches, one ounce of bitter almon...

Fricassee Of Fowl: Cut a fowl or chicken into eight pieces : that is, the two wings and legs, dividing the back and breast into two pieces each; wash well, put them into a stewpan and cover with water, season with a tea...

Minced Chicken Or Mutton With Eggs, For Invalids: Take, if chicken, some of the white meat from the breast, and remove all skin and outside parts; if mutton, an underdone slice or two from the leg, saddle, or loin; mince it very finely; put it into a...

Mutton Minced: Take some slices of cold mutton, about one-quarter of a pound, free them entirely from fat, gristle and outside parts, and mince them very finely; melt a small piece of butter in a saucepan, and stir ...

Pine Souffle: Ingredients: One pint of milk, four ounces butter, five ounces flour, five ounces powdered white sugar, five eggs, and a small tin of preserved pineapple. Into a stewpan put one pint of milk and four ...

Asparagus With Browned Butter: Scrape the asparagus quite clean, wash it in a pan of cold water, tie it in bundles of about eighteen to twenty in each, keeping all the heads turned the same way; cut the stalks even, leaving them ab...

Beef Steak With Macaroni: One pound beef steak cut half an inch thick, well beaten with a rolling-pin; one onion sliced and put into a frying-pan with one ounce of dripping, and fried a nice brown color; take three ounces of m...

Braised Steak A La Lotta: One pound of lean, tender beef steak fried lightly in a little dripping; fry with it an onion, four ounces weight, cut small; drain them from the fat and put into a baking-dish or jar, with half pint ...

Steak A La Duchesse: Trim the steak, making it into a fair oval or round. Cut off altogether not less than a quarter of a pound. Run all that is cut off through a mincing-machine twice; add to the mince an equal amount of...

Steak Aux Legumes: Take a pound of steak, not too fat, cut thick; insert a sharp-pointed knife in the edge and divide in two, with the exception of a small space round the edge. The steak should now form a sort of bag. ...

Braised Ham A La Cintra: Ingredients: A Westphalia or York ham, about ten pounds in weight, (if chosen smaller, they are drier, and eat rough,) three onions, three carrots, one head of celery, two bay-leaves, a handful of par...

Mutton Cutlets A La 60divean: Ingredients : Best end neck of mutton, one onion, one carrot, a little celery, one quart of stock, some seasoning, one tin of preserved mushrooms, four eggs, half a pint of milk, four ounces flour, fo...

Blanquette Of Veal A La Reform: Ingredients: Veal, mushrooms, gherkins, one onion, one carrot, one head of celery, a little parsley, some seasoning, one quart of stock, a little roux, two eggs, three ounces butter, and half a pound ...

Guinea Fowl: Ingredients: Two guinea fowls, a piece of fat bacon, one onion, half a pint of milk, some seasoning, a few breadcrumbs, a pint of good stock, and two bunches of watercresses. Lard the breasts of two g...

Plovers: Ingredients: Five plovers, some gravy, five pieces of toast, a piece of fat bacon. Cover the breasts of the plovers with thin slices of fat bacon, and roast for twenty minutes before a sharp, clear fi...

Mushrooms Au Gratin: Ingredients: Mushrooms, parsley, ham, butter, gravy, bread crumbs, seasoning, thyme, and four eggs. Cut the stalks, and trim the edges of the mushrooms, (about two punnets are enough for a good dish,)...

Rissoles: Are portions of highly-seasoned cooked meat, fish, or game, enclosed in pastry, and fried. Very good rissoles can be made by using a small quantity of tinned meat. Of course the rissoles will be nicer...

Bisque Of Rabbit: Cut up two rabbits, place them in a stewpan with one onion, one bay-leaf, a blade of mace, a small piece of celery, some seasoning, and two quarts of stock-broth; boil together until the rabbits are t...

Eels A La Tartare: Procure three pounds eels, place them in a hot oven for ten minutes, remove the skins, and cut them into pieces about two inches long, and lay them in a little well-seasoned stock, and boil gently twe...

Whitings Au Gratin: Procure five whitings, place them in a baking-dish with a gill of good gravy, sprinkle over them a little chopped shalot and parsley, some seasoning, and a little anchovy sauce; add the juice of two l...

Capon A La Reine: Take one large or two small capons, rub them over with half a lemon, and then wrap them in white paper, and place them in a stewpan, with enough good stock to cover them; add one onion, a head of cele...

Calf's Head A La D'Orleans: Take the scalp off the head and well wash it, wipe it dry with a cloth, and cover it with a farce made as follows : Two pounds sausage-meat, a handful of breadcrumbs, a little chopped parsley, a littl...

Supreme Of Chicken A La Marechale: Cut up two chickens into nice joints, throw them into lukewarm water with a pinch of salt added, and let them blanch for ten minutes, then drain them dry, dip them in flour, and fry a light brown in a...

Grenadines Of Veal A La Regence: Take about two pounds veal cutlet, cut it into twelve fillets, beat them flat with a cutlet-bat dipped in cold water, trim them into shape, and lard them with fat bacon; cut up one onion and one carro...

Mutton Cutlets, Sardinian Sauce: Ingredients: About three pounds best end neck of mutton, two eggs, some breadcrumbs, four ounces butter, one pint of stock, one shalot, a little parsley, a tin of preserved mushrooms, eight Spanish ol...

Salmon Cutlets, Swiss Sauce: Ingredients : Two pounds of small salmon, a little anchovy sauce, five eggs, some breadcrumbs, seasoning, one pint of stock, two ounces of French capers, and a few preserved mushrooms, a little roux, ...

Mutton Cutlets A La Soubise: Procure eight bones of small mutton, take off the chinebone and cut out twelve cutlets; into a stewpan put one onion, one carrot, and a piece of celery cut up, lay the cutlets in a circle, with the bo...

Consome A La Regence: Ingredients: Four pounds lean beef, three onions, three carrots, one turnip, a small bunch of sweet herbs, a sprig of parsley, some seasoning, a little soy, a bunch of watercresses, the whites of five...

Soles A La Bonne Femme: Ingredients: Four soles, one onion, a little vinegar, a little parsley, a little thyme, half a pint of stock gravy, some seasoning, and a little roux. Chop one onion and a little parsley very fine, pl...

Fillet Of Beef A La Moldave: Ingredients: About five pounds fillet of beef, three onions, three carrots, a few allspice, two bay-leaves, a blade of mace, one quart of stock broth, a small bunch of sweet herbs, four ounces rice, f...

Boiled Chickens, Mushroom Sauce: Ingredients: Two large or three small chickens, two onions, two blades of mace, one carrot, one bay-leaf, one pint of milk, a tin of preserved mushrooms, some seasoning and a little roux, some slices ...

Sweetbreads Au Gratin: Ingredients : Three heart sweetbreads generally suffice for a dish; four ounces butter, one onion, one carrot, a blade of mace. a slice of bacon, a few allspice, one pint of good stock, some seasoning...

Calves' Feet A La Cintra: Ingredients: Three calves' feet, one quart of milk, one onion. one carrot, a bay-leaf, some seasoning, a little roux, four eggs, two lemons, half a pint of lentils, and one quart of stock. Cut the mea...

Fillets Of Brill, Polish Sauce: Ingredients: Four fillets of brill, two lemons, one onion, one carrot, some seasoning, a handful of parsley, a stick of horseradish, a little anchovy sauce, one ounce sugar, one pint of stock, and a l...

Dressed Salmon, Italian Sauce: Ingredients: Two slices of middle cut of salmon, about one and a-half pounds to two pounds in weight each, three onions, two carrots, two blades of mace, a few allspice, two shalots, a tin of preserve...

Boiled Chickens, Bechemel Sauce: Ingredients: Two chickens, one pint of milk, one onion, one carrot, a stick of celery, a blade of mace, some seasoning, a little roux, and a gill of cream. Have a stewpan large enough to hold the chic...

Beef Olives, Sherry Sauce: Ingredients: Two pounds rump steak, half a pound sausages, a little parsley, a bunch of sweet herbs, one onion, one carrot, a few allspice, a bay-leaf, a little celery, some seasoning, one quart of st...

Roast Ptarmigan And Herb Sauce: Procure two fine ptarmigan, wrap them in buttered paper, and place them in a baking-tin with one pint of good gravy; bake them in a hot oven twenty-five minutes; take off the buttered paper a few minu...

Wild Duck And Red Currant Jelly Sauce: Procure two fat wild ducks, place them in a baking-tin, sprinkle the breasts with a little flour and seasoning, cover with a piece of buttered paper, and bake thirty minutes in a hot oven, removing th...

Duck: Wild Duck Wild duck, if fishy, and the flavor is disliked, should be scalded for a few minutes in salt and water before roasting. If the flavor is very strong, the duck may be skinned, as the oil of ...

Norwich Biscuits: Take six pounds of flour, eight or ten ounces of butter, and one quart of milk. A little sugar may be added, but it is not usually employed. Warm half of the milk to a blood heat, then add yeast enoug...

Cod's Roe Fried In Batter: Wash the roe well; then put it into a saucepan on the fire, well covered with salted water, to which has been added a little lemon-juice or vinegar. Boil for ten minutes; drain, and leave it to get co...

Potato Dishes: Potato Rolls When mashed potato is left from the table, add one or two eggs, according to quantity, a little salt, pepper, butter and flour. Mix into small balls, and bake three-quarters of an hour o...

Pounded Potatoes - Irish Way: Peel a sufficient quantity of potatoes while raw, after having been well washed; pick out all discolored bits, eyes, etc.; put them into cold water; when boiled - that is, when they break on a fork be...

Croquettes Of Potatoes: Take one quart of finely-mashed potatoes, place in a basin, season with pepper and salt and a teaspoonfnl of parsley chopped very fine, one egg, one ounce of liquid butter. Beat this mixture well. Flo...

Scollops Of Sweetbreads A La Villeroi: Procure a pair of sweetbreads, blanch them in lukewarm water, changing the water two or three times, then throw them into some stock, and boil thirty minutes. Take out the sweetbreads and let them get...

Salmis Of Snipes: Take six snipes, lightly roast them, cut them in halves, lay each half on a piece of toasted bread the same size, and keep very hot; make a sauce as follows: One pint of stock, a few allspice, two bay...

Soles A La Cardinal: Ingredients: Three soles filleted, half a pint of stock-broth, pepper and salt, the juice of one lemon, one glass of sherry, a little anchovy sauce and three drops of cochineal, a little roux, and two...

Turbot And Lobster Sauce: Ingredients: One turbot, one lobster, half a pint of stock, a tablespoonful of anchovy sauce, a little cayenne pepper, and a little roux. How to use them: Wash the turbot, wipe it dry, and prick it al...

Fillet Of Beef A La Financiere: Procure about five-pound fillet of beef, trim it, and lard it with fat bacon; cut up one onion, one carrot, and a small head of celery into a stewpan; add two blades of mace, a few allspice, two bay-l...

Fowls A La Macedoine: Into a stewpan put one quart of stock, a blade of mace, one onion, and one carrot cut up, a piece of celery, a sprig of thyme, and some seasoning; lay in three small or two large fowls, prick them all...

Rice: Boil the rice fifteen minutes in salted water; then turn off the water, and pour in a little milk; let it simmer gently till the rice is soft; then let it stand where it will not burn for ten minutes,...

Marmalades & Jams: Blackberry Jam Gather the fruit in dry weather; allow half a pound of good brown sugar to every pound of fruit; boil the whole together gently for an hour, or till the blackberries are soft, stirring...

Scotch Marmalade: Take some bitter oranges, and double their weight of sugar; cut the rind of the fruit into quarters and peel it off, and if the marmalade be not wanted very thick, take off some of the spongy white sk...

Russian Salad: Take about eight medium-sized potatoes, nicely boiled and floury; peel, and while hot, with a silver fork break them into little pieces about the size of small nuts. Boil hard about five or six eggs, ...

Cakes: Christmas Cake One pound flour, one-half pound almonds, one pound sugar, three-quarters pound butter, six eggs, two teaspoonfuls of cream-tartar, one teaspoonful of soda, and half teacup of milk. Bea...

Pound Cake: 1. Take one pound each of sugar, butter, eggs, and flour, mixed into a paste, with a teacupful of milk, half an ounce of sal volatile being added to make them light. 2. Take one and a quarter pounds o...

Galette: This cake is a great favorite in France. Sift a pound of the best flour, put it in a heap on the pastry-board, make a hole in the middle, put into it a pinch of salt and one of sifted sugar, three-qua...

Jellies: Soak your gelatine thoroughly before using. To three-fourty pound opaque gelatine add six quarts of water; let soak for a good half hour. Now proceed to make the jelly: Take the gelatine, which will h...

Jellies. Continued: Orange Jelly I Dissolve one ounce Nelson's opaque gelatine in one pint of cold water for two hours, then add eight ounces white sugar, the juice of one lemon, and half a pint of boiling water; place ...

Macedoine Jelly: Ingredients: Two ounces Nelson's opaque gelatine, five lemons, eight ounces white sugar, one pint and a half of water, the whites of three eggs, and some fresh fruit. Soak the gelatine in the water fo...

Lemon Pudding: Well butter a plain mould, place in the bottom a few dried cherries and a piece of green citron cut into strips, break into pieces eight penny spongecakes, and fill the mould with them; then break int...

Ice Pudding A La Cintra: Boil six ounces well-washed rice in a quart of milk until quite tender, add a gill of cream, six ounces powdered white sugar, half a glass of noyeau, six eggs well whisked together over a slow fire un...

Puddings: Christmas Plum Pudding Put in a pan half a pound of flour, ditto bread crumbs finely grated, three-quarters of a pound of chopped beef suet, a pound of raisins picked and stoned, ditto currants, a fe...

Puddings. Part 2: Fig Pudding Chop one-half pound of figs very finely, mix them with one-quarter pound coarse sugar, a tablespoonful of treacle for a table-spoonful of milk, one-half pound flour, one-quarter pound sue...

Puddings. Part 3: Cabinet Pudding Split and stone three dozen fine raisins, or take an equal number of dried cherries, and place them regularly in a sort of pattern in a thickly-buttered plain quart mould or basin; ne...

Creams: Two Pineapple Creams Run a little clear jelly in the top of each mould; when that is set, run a layer, about half an inch thick, of whipped jelly, colored red with cochineal. One Noyeau Cream Run...

Savarin Of Greengages With Whipt Cream: Take half a pint of milk, make it warm, add four ounces sugar, and one-half ounce German yeast, and two ounces flour; well mix together, and stand in a warm place to rise; then put one pound flour on ...

Cream Dressing: When oil is disliked in salads, the following dressing will be found excellent: Rub the yolks of two hard-boiled eggs very fine with a spoon, incorporate with them a dessertspoonful of mixed mustard; ...

Ice Cream: About half fill the icing pot with the mixture which it is desired to freeze, place it in a pail or any suitable wooden vessel, with ice beat small, and mixed with about half its weight of common salt...

Meringues: Ingredients : Eight whiles of eggs, one pound powdered white sugar. Break the whites of eggs very carefully into a clean pan; then with a wire whisk beat them to a stiff snowy froth, so that the whisk...

Kisses: Beat the whites of four eggs to a stiff froth; add the juice of a lemon or a little rose-water. Roll and sift half a pound of the whitest loaf sugar, and beat it with the egg. Spread out white paper o...

Lemon Cheesecake: Line a small dish with puff-paste a quarter of an inch thick, then place a rim on the border of the dish with puff-paste of the same thickness; trim off the edges with a knife, and press the paste wel...

Aspic: Eel In Aspic How to make: Procure a boned eel, weighing about one pound, from the fishmonger's; with a knife take out any small bones that may be by chance left in, sprinkle some pepper and salt and ...

Pastries: Puff Paste Ingredients: one pound flour, one pound good butter, one egg, one lemon. How to use them : Put the flour on the pastry-slab, rub in one ounce butter, make a hole in the centre, in which pu...

Pies: Crust For The Pies Two pounds fine flour, one pound butter well rubbed in the flour, add two eggs and a little water, make into a compact paste, and let lay whilst you cut up the game and meat for th...

Spruce Beer: Although this beverage is known under the name of beer, it is, in fact, a wine as much as many others that are acknowledged as such. It is of two kinds, brown and white. The latter is by far preferabl...

Clear Macaroni Soup: Ingredients: five pound lean beef, two onions, two carrots, one head of celery, one bay-leaf, a few allspice, pepper and salt, a little soy, three quarts of water, four ounces macaroni. How to use the...

A La Reine Soup: Ingredients: three pounds knuckle of veal, one onion, one carrot, a small piece of celery, two blades of mace, two ounces rice, one ounce sweet-almonds, a little roux, one quart of milk, two quarts of...

Soup A La Royale: Cut up four onions, two carrots and one head of celery into small pieces, and lay them in the bottom of a large stewpan; then lay in five pounds lean beef cut into small pieces, sprinkle with pepper a...

Soup A La Connaught: Ingredients: Five pounds lean beef, three onions, three carrots, one head of celery, a little parsley, a sprig of thyme, two blades of mace, a few allspice, some seasoning, a little soy, five quarts o...

Potato Soup A La Creme: Ingredients: Four pounds of potatoes, two quarts of milk, one onion, one head of celery, two blades of mace, one pound of veal, three ounces of butter, one lemon, one quart of water, a gill of cream, ...

White Soup A La Beatrice: Ingredients: One fowl, one pound veal, one onion, a little celery, one carrot, some seasoning, three quarts of water, one quart of milk, one gill of cream, two blades of mace, four ounces of lean ham,...

Shrimp Soup: Take one pint of shrimps, and pound them in a mortar with the juice of half a lemon and a piece of butter equal in weight to them. When quite a smooth paste, pass it through a sieve, and add pepper, s...

Hare Soup: Skin and paunch a fresh-killed hare, then cut it in pieces. Put into a stewpan one pound gravy beef, a slice of ham, one carrot, a faggot of savory herbs, two onions, a quarter of an ounce of whole pe...

Roux For Thickening All Kinds Of Soups, Sauces, Gravies, Etc: Ingredients: One pound good butter, fine flour. How to use them: Place the butter in a stewpan, bring it to the boil on the stove, taking care it does not burn; stand on one side to allow the sediment...

Drying Herbs: Herbs should be gathered as soon as they begin to open their flowers. In drying them, two methods are employed. One is to tie them in bunches as soon as cut, and hang them up in a room or shed; the ot...

Miscellaneous Recipes: Braised Celery Take six good heads of celery, trim to about six inches in length, parboil them in water with a little salt about ten minutes, take them out and drain them in a cloth or hair sieve, th...

Miscellaneous Recipes. Part 2: Maids Of Honor Beat one pound powdered loaf sugar with the yolks of twelve eggs in a mortar, one ounce blanched sweet almonds, and twelve bitter, and four tablespoonfuls of orange-flower water; the a...

Miscellaneous Recipes. Part 3: German Yeast This is only the ordinary beer yeast, kept fresh and fit for use for several months, by placing it in a close canvas bag, and gently and gradually squeezing out the moisture in a screw-p...

Miscellaneous Recipes. Part 4: Potted Herring Scrape and wash a dozen fish; lay them in salt for three hours; take an earthen jar, and cut the pieces so as to fit the jar; season with a teaspoonful of salt, twenty whole peppers, t...

Miscellaneous Recipes. Part 5: Croccante Take half a pound of blanched and finely-chopped sweet almonds, half a pound of loaf sugar, one tablespoonful of essence of lemon, a piece of butter the size of a walnut; boil in a saucepan...

Miscellaneous Recipes. Part 6: Italian Beef Olives (Bracciolette.) Take a piece of fillet of beef, remove all fat and gristle, and mince it finely, mixing with it salt, one or two cloves; powdered, and a little oil and chopped fat...

Miscellaneous Recipes. Part 7: Roast Veal Season a breast of veal with pepper and salt; skewer the sweetbread firmly in its place, flour the meat, and roast it slowly before a moderate fire for about two hours - it should be of a ...

Miscellaneous Recipes. Part 8: Roast Turkey Fill the inside with stuffing of pork sausage meat, and tie the skin of the neck over the back with stout string. Put a piece of buttered paper over the breast. Place the bird on the spi...

Miscellaneous Recipes. Part 9: Savory Pot Take the pieces of cold meat and cut them to the size of dice, lay them in a pie-dish, and sprinkle over them a little pepper, salt, and two chopped onions; add two cloves, a teaspoonful o...

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