Archive for January, 2009

Break a piece of  veal bone and  place it in a pan, also a pieces carrot, two onions, three or four turnips, and a blade of mace, pour over two or three quarts of water or weak broth, season with salt, a sprig of parsley, and whole white pepper; when sufficiently boiled, skim and strain [...]

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Put into a basin of cold water a head of cauliflower, head downward, add half a teaspoonful of salt, and a wineglass of vinegar. Next, let stand for half or three-fourths of an hour, drain, and put it into a saucepan to boil until tender. The length of time for boiling depends upon the size [...]

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Wash, skin, and bone eight salted anchovies; soak them in water for an hour; drain and dry them. Cut two hard-boiled eggs into slices. Arrange the leaves of a head of lettuce neatly in a salad-bowl and add the anchovies and the eggs. Prepare a plain dressing in a soup-plate, pour it over the salad [...]

Continue Reading Russian anchovy salad recipe

With regard to this pigeon recipe, please do not be taken a back by this recipe. Pigeons are wild game that in hard times in the past were considered fair game, for survival. I love pigeons and would not eat them but here is the recipe. A very good way of carving these birds is [...]

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This fish is seldom sent to the table whole, being too large for any ordinary sized family; the middle cut is considered the choicest to boil. To carve it, first run the knife down and along the upper side of the fish from 1 to 2, then again on the lower side from 3 to [...]

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The mackerel is one of the most beautiful of fish, being known by its silvery whiteness. It sometimes attains to the length of twenty inches, but usually, when fully grown, is about fourteen or sixteen inches long, and about two pounds in weight. To carve a baked mackerel, first remove the head and tail by [...]

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Take a large onion and boil it, with a little pepper till quite soft, in milk, then take it out, and pour the milk over grated stale bread, then boil it up with a piece of butter, and dredge it with flour; it should be well beaten up with a silver fork. The above  bread [...]

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Take two chickens, cut them up small, as if for fricassee, flour them well, put them in a saucepan with four onions shred, a piece of clarified fat, pepper, salt, and two table spoonsful of curry powder; let it simmer for an hour, then add three quarts of strong beef gravy, and let it continue [...]

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What goes into the Pierogi dough To make a pierogi – experiment but here is a start. 5 cups flour 1/4 lb. butter (not margarine please, margarine is not good for you anyway) 1 cup sour cream 3/4 cup water 6 egg yolks (I think yolks are healthy, they have lecithin and selenium etc) 3 [...]

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