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.
Peel three large, sound, raw potatoes. Cut them into cartridge shape one and a half inches long. Mince very finely an onion, one leek and one ounce of lean salt pork.
Place them in a small saucepan with half ounce butter and brown to a good golden colour. Add the potatoes and one bay leaf. Season with half teaspoon salt and two saltspoons white pepper. Mix well with the wooden spoon, add one gill hot water. Cover the pan and boil for twenty minutes. Dress on a hot dish, sprinkle a little chopped parsley over and serve.
Singe, cut the heads and feet off, draw and wipe neatly six fine, fat squabs. Arrange a thin slice of lard on the breast of each bird, tie them well around and lay them in a roasting pan. Sprinkle a teaspoon salt and half teaspoon white pepper over them. Pour at the bottom of the pan three tablespoons cold water and place in a hot oven to roast for twenty minutes, basting with their own gravy occasionally and turning them over once in a while. Remove, untie the strings, dress on a hot dish. Skim the fat off the gravy, add three chopped shallots, two tablespoons demi-glace (No. 122), two tablespoons hot water. Boil the gravy in the pan on a brisk fire for five minutes. Pour the gravy over the birds. Arrange at each end of the dish one cluster of cooked green peas and on the other sides a cluster of glazed onions prepared as per No. 125 and serve.
Carefully peel twenty-four very small, white, sound onions, all of about the same size if possible. Place them in a lightly buttered saucepan, all at the bottom of the pan. Pour in one gill cold water, half teaspoon salt, two saltspoons white pepper, half teaspoon powdered sugar and half ounce butter. Cover the onions with a sheet of buttered paper. Place the pan on a brisk fire and boil for five minutes; then place the pan in the hot oven until the water is completely evaporated. Add two tablespoons of half glaze (demi-glace, No. 122). Heat for three minutes and serve.
Procure from a reliable butcher a three-rib piece of fine, tender, mature rib of beef - near the short-loin part. Saw off the spine, also the bones of the three ribs, to one inch from the meat. Season with a tablespoon salt, equally divided all over, tie it together and place it lengthwise in a roasting pan. Pour one and a half tablespoons cold water into the pan to prevent burning; place a few small bits of butter well distributed on top of the beef. Set it in a rather moderate oven and let roast for one hour and ten minutes, taking care to baste frequently with its own gravy and to turn it once in a while. Remove it from the oven, untie, dress on a very hot dish, skim the fat from the gravy, pour two tablespoons broth into the gravy, heat up a little, strain the gravy into a saucebowl and send to the table. (Keep all parings from the beef for soup stock, etc.)