Meals

Rabbit Curry (Sunday Dinners.), (Twenty-five Cent Dinners For Families Of Six)
Choose a tender rabbit or hare, which will cost at the market about twenty cents, and which if young will be plump, and have a short neck, thick knees, and fore paws whose joints break easily; hang it by the hind legs, and skin it, beginning at the tail, and ending at the head, wipe it carefully with a damp cloth to remove the hairs; take out the ent

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Crisped Parsley. (Sauces.), (The Jewish Manual)
History of Crisped Parsley: Crisped parsley is a delightful and easy-to-make garnish that adds a pop of freshness and crunch to various dishes. This technique of crisping parsley originated in medieval times when people sought ways to extend the shelf life of herbs. As parsley was commonly grown and readily available, cooks discovered that by drying it, the

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Macrotes. (General Remarks.), (The Jewish Manual)
Macrotes is a delightful recipe that has its origins in French cuisine. It is a delectable treat made from French roll dough, fresh butter, eggs, flour, Florence oil, clarified sugar, and essence of lemon. This recipe dates back to ancient times when it was traditionally enjoyed as a sweet treat on special occasions. The process of making Macrotes begins wi

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Baked Fish (Fish), (The International Jewish Cook Book)
**Baked Fish: A Classic Delight** The art of baking fish has been practiced for centuries, dating back to ancient times when early civilizations discovered the deliciousness and simplicity of roasted fish. The method of baking fish has evolved over the years, with various techniques and flavor profiles being incorporated. One such timeless recipe is Baked F

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Noyeau (Practical Cookery.), (The Most Valuable And Original Receipts)
To three pints of French brandy, put four ounces of bitter almonds, or peach meats, and a couple of ounces of sweet almonds--they should be bruised before they are mixed with the brandy. Add half an ounce each of powdered cinnamon and mace, a quarter of an ounce of cloves. Let the whole remain a fortnight, shaking it up well each day, then drain off

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Lemons Or Oranges (Pickles.), (The Lady's Own Cookery Book)
Select fruit free from spots; lay them gently in a barrel. Take pure water, and make it so strong with bay-salt as that it would bear an egg; with this brine fill up the barrel, and close it tight.

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Lemon Cream Frothed (Confectionary.), (The Lady's Own Cookery Book)
Make a pint of cream very sweet, and add the paring of one lemon; let it just boil; put the juice of one large lemon into a glass or china dish, and, when the cream is nearly cold, pour it out of a tea-pot upon the juice, holding it as high as possible. Serve it up.

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Imperial Orange Cream (Confectionary.), (The Lady's Own Cookery Book)
Take a pint of thick sweet cream, and boil it with a little orange-peel. When it just boils, take it off the fire, and stir it till it is no hotter than milk from the cow. Have ready the juice of four Seville oranges and four lemons; strain the juice through a jelly-bag, and sweeten it well with fine sugar, and a small spoonful of orange-flower water

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Brown And Polson Gruel (), (Plain Cookery Book For The Working Classes)
Brown and Polson's excellent preparation of Indian corn is to be purchased of all grocers throughout the kingdom. Mix a dessert-spoonful of the prepared Indian corn with a wine-glassful of cold water, and pour this into a small saucepan containing half a pint of hot water; stir on the fire for ten minutes, sweeten with moist sugar, flavour with nutmeg

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Belgian Lamb Chops. (Foreign Dishes), (365 Foreign Dishes)
Belgian Lamb Chops Recipe Belgian cuisine is renowned for its rich flavors and delectable dishes, and Belgian Lamb Chops are no exception. This recipe infuses succulent lamb chops with a harmonious blend of aromatic herbs and spices, creating a tantalizing dining experience. The history of this dish dates back centuries, with influences from traditional Bel

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