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.
Radishes (58) Olives
Rice Soup, Smyrna
Potatoes, Ancienne (1391)
Roast Ribs of Beef (126)
Place in a saucepan a very small knuckle of veal and one pound of shin of beef with four quarts water, season with a teaspoon salt, let come to a boil, then skim the scum from the surface, add a carrot cut in quarters, an onion with two cloves stuck in it, one turnip, two leeks, two branches celery and one branch parsley. Tie in a thin piece of cloth a sprig of thyme, one bay leaf and a blade of mace, and add to the soup, cover the pan and let slowly boil for two hours and a half, skimming off the fat once in a while. Strain the broth through cheesecloth into another saucepan. Dilute a saltspoon Spanish saffron in a tablespoon water, strain and add to the soup, add three ounces raw rice, with half teaspoon chopped parsley and the leaves from two branches chervil, then boil for twenty-five minutes. Pick stems from two ounces Smyrna or California seeded raisins and add to the soup, boil for ten minutes more, pour the soup into a tureen and serve.