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.
One quart lukewarm water, one gill very strongly made coffee, three sound lemons, three-quarters of a pound granulated sugar and the white of half an egg. Place all the above except the lemons in a copper basin, grate the rind of two lemons into the basin, squeeze in the juice of the three lemons. Sharply mix with the spatula for five minutes. Strain the preparation through a Chinese strainer into a small freezer, then proceed exactly the same as for vanilla ice cream (No. 42). Fill six punch glasses with the punch and serve.
Neatly trim a good-sized rib of spring lamb. Lay it in a small, lightly buttered roasting pan. Season with a teaspoon salt and a half teaspoon white pepper, well rubbed in all over. Pour a tablespoon hot water into the pan. Spread half ounce butter over the ribs. Set in a brisk oven to roast for ten minutes, then turn it over, baste it well and let roast for twenty-five minutes more. Dress on a hot dish. Skim the fat from the gravy. Strain the gravy over the lamb. Decorate the dish with fresh watercress and serve with a gill of mint sauce in a saucebowl separately.
Clean and wash well a bunch of very fresh, sound mint, drain well, then pick off all the leaves from the stalks and mince them exceedingly fine. Place the mint in a large bowl with three ounces fine sugar, three-quarters of a pint good vinegar, half pint cold water and one tablespoon salt. Mix thoroughiy with a wooden spoon, then place in a large bottle or jar, tightly covered, and use as required, always being careful to thoroughly shake the bottle or jar just before serving.
Four egg yolks, two ounces fine sugar, two gills thick cream whipped, half a vanilla stick and one and a half ounces candied marrons very finely chopped up. Place the egg yolks, sugar, marrons and vanilla in a copper basin. Set the basin on the corner of the hot range, and with a wire whisk sharply beat it for eight minutes. Place the basin on the ice and continually whip it until thoroughly cold. Remove the vanilla, add the whipped cream; gently mix with a skimmer for one minute. Then fill six individual paper ice-cream cases, three inches long by one and a half wide; neatly smooth the surface of each with the blade of a knife. Place them carefully into a small freezer and put the freezer in a small ice-cream tub with plenty of broken ice and rock salt; cover the freezer and let freeze for two hours. Remove the biscuits, dress on a cold dish with a folded napkin and serve.