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.
Sliced Cucumbers (340)
Ribs of Lamb with New Potatoes
Fresh Asparagus, Swiss (1526)
Broiled Squabs on Toast (950)
Lettuce Salad (148)
Pudding, Saxon (215)
Cut in small dice pieces a boned, raw half fowl, quarter of a pound raw veal, three well-cleaned leeks, one medium sized white onion, one seedless green pepper and two branches well-cleaned, crisp celery. Place these in a saucepan with one tablespoon butter and gently brown for ten minutes, being careful to stir with a wooden spoon once in a while. Moisten with three quarts hot water and one gill tomato sauce (No. 16) add the left-over half fowl, season with one and a half good teaspoons salt and half teaspoon white pepper. Cover pan and let simmer forty-five minutes, then add two crushed, peeled tomatoes and twelve trimmed fresh okras cut in quarter of an inch pieces. Open and thoroughly drain on a sieve a third of a pint corn, add to the soup with one teaspoon freshly chopped parsley and a bean finely chopped garlic, mix well and let boil for fifty minutes longer. Remove fowl and keep for further use, skim fat from soup, pour into a soup tureen and serve very hot
Saw off the spiny parts, pare and neatly trim a tender rack of lamb. Season all around with a teaspoon salt, half teaspoon pepper, and place it in a roasting pan with twelve even-sized, peeled, raw Bermuda potatoes. Season the potatoes with half teaspoon salt, spread one tablespoon melted butter over lamb and potatoes, add a bean of peeled garlic and one sliced onion to the pan. Set in oven to roast for forty minutes, turning and basting both lamb and potatoes quite frequently. Pour in a gill demi-glace (No. 122), half gill tomato sauce (No. 16), one tablespoon sherry, and replace in oven for ten minutes more. Remove, dress lamb on a large dish, arrange potatoes around, skim fat from gravy, boil for five minutes, then strain over and sprinkle a little freshly chopped parsley on lamb and potatoes and serve.