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.
Stewed Prunes and California Raisins
Kippered Herrings (153)
Wheaten Flannel Cakes (9)
Soak one and a half pounds California prunes during night, drain, then place them in enamelled saucepan with a half pound California seeded raisins, add a piece cinnamon with two ounces sugar, one gill each claret and water and the rind of half a sound lemon. Cover the pan and let gently cook for twenty-five minutes, gently shuffling pan occasionally. Remove to a table and let stand without uncovering for thirty minutes, remove cinnamon and lemon rind, transfer to a compotier and serve.
Break eight fresh eggs in a bowl, add a half gill cream, half teaspoon salt, two saltspoons pepper, one tablespoon shredded cocoanut, and beat up with fork one minute. Heat a tablespoon melted butter in saucepan, drop in the eggs and cook for six minutes, briskly mixing meanwhile.
Prepare six pieces of toast two inches square and one-quarter inch thick, spread a very little anchovy paste over each and arrange on a hot dish. Broil one minute on each side six thin slices lean bacon, place a slice on each toast, evenly divide eggs over and serve.
Tomato Broth (2059)
Patties of Soft Clams
Pear Charlotte (474)
Prepare and keep hot six small patties (No. 929). Remove all sandy parts, keeping nothing but the perfect bodies of thirty-six good-sized soft clams, plunge in a quart boiling water with teaspoon salt for two minutes and drain on a sieve. Mix in saucepan one ounce butter with one and a half ounces flour, heat well, then moisten with a half gill milk and gill cream. Season with a teaspoon salt, saltspoon each cayenne and grated nutmeg and pour in two tablespoons sherry. Sharply mix until it comes to a boil, then add clams, gently mix and cook for one minute. Dress patties on a hot dish, evenly divide clams into patties, sprinkle a little freshly chopped parsley over, place covers on and serve.
Cut into quarter-inch squares one small onion, two shallots, a seeded green pepper, a seeded ripe red tomato, one peeled and cored apple and one bean sound garlic. Melt a heavy tablespoon butter in saucepan, add the above articles, sprinkle over two tablespoons flour, lightly stir, then add two pounds raw mutton from the leg part cut in three-quarter-inch square pieces. Stir all well together, brown for four minutes, stirring well meanwhile, add a tablespoon curry powder and stir well again.
Moisten with a pint water and tie in bunch a leek, branch each celery and parsley, a sprig thyme, bay leaf and clove. Add to pan with rind of half a sound lemon and half pint fresh or canned peas, season with good teaspoon salt, half teaspoon pepper, and mix well. Cover pan, then set in oven for an hour, being careful to mix once in a while, remove, take up bouquet and lemon rind, dress curry on a hot dish, arrange a rice (No. 490) around and serve with Indian Chutney, etc.