Recipes

recipes

Olive Oil 2 Onions Celery Carrots Spices All chopped up. Broil in the pan a little while until succulent. I use a black iron skillet. Once done add 2 cans chicken stock, or make your own depending on your motivation level. Then throw in the cabbage and let it simmer. Cook for a long time!

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1 Handful of  arugula 2 tablespoons extra-virgin olive oil 1 tablespoon fresh lemon juice 1/4 teaspoon lemon peel, grated Green olives good quality What you need for a good arugula salad is simplicity.  The reason Arugula is good is because of the strong taste. If you add too much you will not be able to [...]

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Thoroughly wash and drain two heads of chicory; cut away the green leaves and use them for garnishing, or boil them as greens. Cut off the root-end from the bleached leaves, and put the latter into a salad-bowl that has been rubbed with a clove of garlic. Add half a dozen tarragon leaves, four to [...]

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Soak for twelve hours one pint of dried white peas, and half a pint of the same kind of beans, they must be well soaked, and if very dry, may require longer than twelve hours, put a nice piece of brisket of about eight pounds weight in a stew-pan with the peas and beans, and [...]

Continue Reading Beef with celery, and white beans and peas

This is an excellent ingredient in nearly all vegetable salads. Cover a champagne-bottle with raw cotton or heavy, coarse flannel; fasten it with thread; set the bottle in a soup-plate, and pour warm water over it. Soak a handful of borage seeds in warm water for fifteen minutes; drain, and work them into the flannel [...]

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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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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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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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Put into a salad-bowl the small crisp leaves of a head of lettuce; add four hard-boiled eggs sliced. Mince a dozen capers; sprinkle over the eggs, and add a plain dressing.

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