This section is from the book "The International Cook Book", by Alexander Filippini. Also available from Amazon: The international cook book; over 3,300 recipes gathered from all over the world, including many never before published in English. With complete menus of the three meals for every day.
Boil for thirty minutes in a quart water with a teaspoon salt six small peeled potatoes. Place them in a saucepan with one-half ounce butter. Season with a teaspoon salt and one-quarter teaspoon white pepper. Sprinkle over them one teaspoon finely chopped parsley; squeeze in the juice of half a sound lemon. Toss them gently while warming for five minutes. Place them on a hot dish and serve.
Have a nice, tender, rather small leg of lamb. Trim the handle bone neatly. Rub half ounce butter or good fat all over it. Season with a light tablespoon salt and a teaspoon white pepper well distributed. Place it in a roasting pan. Pour four tablespoons cold water into the pan and roast in the oven for one hour, basting it once in a while. Remove it from the oven, dress on a hot dish, skim off the fat from the gravy and strain the gravy over the meat. Dress the jardiniere all around the leg and serve.
With a small vegetable scoop dig out two medium-sized carrots and one good-sized turnip. Place them in a saucepan with a pint water and two saltspoons salt and let cook until soft, about thirty minutes. Drain the vegetables on a sieve and see that they are thoroughly dry. Put them back in the same saucepan with a light tablespoon butter, adding three tablespoons canned green peas, three tablespoons canned string beans cut into half-inch pieces, half a teaspoon fine sugar and a light saltspoon grated nutmeg. Mix all well together with a wooden spoon without mashing the vegetables, let slowly cook on the corner of the range for five minutes, and it will be ready for use. A piece of cauliflower and two tablespoons asparagus tips, cut into small pieces, and a few very small Brussels sprouts, all cooked separately, can be added to the jardiniere, if at hand.
Peel and core three large, good, sound apples. Slice them into slices half an inch thick. Dip them in cold milk, then roll them in flour. Melt one-half ounce butter in a frying pan. Place the apples in the pan and fry on a brisk fire until a nice golden colour on both sides, or two minutes for each side. Remove them with a skimmer and dress on a hot dish with a folded napkin. Besprinkle with a little powdered sugar and serve.
Procure a nice, tender turkey of about eight pounds. Remove the three sinews in each leg of the turkey by making an incision with a small, sharp knife on the under part, beginning one inch above the first leg joint and cutting upward for two inches right alongside the bone. Turn up the skin, then insert a small ice pick beneath the sinews and twist around until cleanly drawn, but only draw out one at a time. Remove the neck and cut the legs off one inch from the first joint. Singe, draw, wipe dry; truss with a needle from the wing to the leg. Season with a tablespoon salt, well sprinkled all over, and a light teaspoon white pepper. Cover the breasts with thin slices of larding pork. Lay the bird on a roasting pan, pour into the pan four tablespoons cold water. Place in the oven to roast for one hour and twenty minutes, being careful to baste it frequently with its own gravy while roasting, and turning it around once in a while to let get a good colour all over. Remove it from the oven, untruss and dress on a hot dish.
Carefully skim the fat from the gravy, then strain the gravy over the turkey and serve with cranberry sauce in a bowl separately.