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 Bananas (151) Wheaten Grits (131)
Scrambled Eggs with Cheese
Mutton Hash, Singapore (717) Delmonico Potatoes (718)
Cornmeal Muffins (51)
Crack eight fresh eggs in a bowl, add a half gill milk with half teaspoon salt and three saltspoons white pepper. Sharply beat with fork one minute. Heat a tablespoon butter in a frying pan, drop in eggs and cook four minutes, stirring with wooden spoon meanwhile; add a tablespoon grated Parmesan cheese and one tablespoon grated Swiss cheese, gently stir and cook lightly for two minutes, pour into a deep dish and serve.
Remove the outer leaves from a medium head of white cabbage, cut it in quarters, remove core, and plunge in boiling water for fifteen minutes; remove and drain on a sieve, then chop up with two ounces larding pork, two ounces raw lean ham, one bean garlic, one medium white onion, two branches parsley and one branch chervil. Season with half teaspoon salt, half teaspoon pepper, a saltspoon grated nutmeg, and mix well. Place half of cabbage into an earthen casserole.
Finely slice three medium, peeled raw potatoes, place half of the potatoes over the cabbage. Season six nicely flattened pork chops with half teaspoon salt and half teaspoon white pepper; arrange chops over potatoes, lay balance of potatoes over chops, then rest of the cabbage. Cover cabbage with the larding pork, pour two gills white wine over, tightly cover the casserole, set in a slow oven two hours, remove, take up lard from surface, re-cover, and send to table in same dish.