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Below you will find featured recipes. The selection of the featured recipes has a random part and part based on user rankings. At times you may need need an idea for something to cook, use this section to get a quick recipe ideas.



No. 106. Testa Di Vitello Con Salsa Napoletana (calf's Head)

(Sauces), (The Cook's Decameron: A Study In Taste For Italian Dishes)
Ingredients: Calf's head, calf's liver, bacon, suet, truffles, almonds, olives, calf's brains, capers, spice, coriander seeds, herbs, ham, stock. Boil half a calf's head, bone it and fill it with a stuffing made of four ounces of calf's liver, well chopped up and pounded in a mortar; two ounces of bacon, one ounce of suet, three truffles, six almonds, three


Swiss Steak.

(Foreign Dishes), (365 Foreign Dishes)
Clean and pick 3 dozen prawns. Heat some dripping in a large saucepan; add the prawns, 1 chopped onion, salt, pepper and 1 teaspoonful of curry-powder. Add 1 pint of stock and let simmer half an hour until tender. Serve on a border of boiled rice; garnish with fried parsley.


Walnut Ketchup

(Pickles.), (The Lady's Own Cookery Book)
To three pints of the best white wine vinegar put nine Seville oranges peeled, and let them remain four months. Pound or bruise two hundred walnuts, just before they are fit for pickling; squeeze out two quarts of juice, and put it to the vinegar. Tie a quarter of a pound of mace, the same of cloves, and a quarter of a pound of shalot, in a muslin rag


Peaches Melba

(Frozen Puddings And Desserts), (Ice Creams, Water Ices, Frozen Puddings)
Fill a lemonade or ice cream glass two-thirds full of vanilla ice cream. Make a little well in the centre and fill the space with rum and sherry mixed. Allow four tablespoonfuls of rum and six of sherry to each half dozen cups.


Croutons

(), (50 Soups)
Croutons, or fried bread crumbs for soups, are prepared in this way:--Cut slices of stale home-made bread half an inch thick, trim off all crust and cut each slice into squares; fry these in very hot fat; drain them on a clean napkin, and add six or eight to each portion of soup.


Celery Salt

(How To Cook, Season, And Measure), (Twenty-five Cent Dinners For Families Of Six)
If you mix celery root, which has been dried and grated as above, with one fourth its quantity of salt, it makes a nice seasoning and keeps a long time.


Crab Cutlets

(Entrees.), (The Cookery Blue Book)
Pick up the meat of 2 crabs, seasoning with salt, pepper, a pinch of mustard and a good tablespoon of Worcestershire sauce. Put in a saucepan a piece of butter twice the size of an egg; when melted stir in 2 tablespoons of flour, and add a cup of rich cream, stirring constantly. Mix in the prepared crab and set aside to cool. Then mould into cutlets,


Beef Croquettes

(Beef--cooked), (Made-over Dishes)
Chop sufficient cold cooked meat to make one pint, season it with a teaspoonful of salt and a quarter of a teaspoonful of pepper. Put a half cup of stock or water, two tablespoonfuls of bread crumbs and a tablespoonful of butter over the fire; when hot, add to it the meat; take from the fire and stir in carefully two well-beaten eggs. Put this in greased cus


Ginger Water Ice

(Frozen Puddings And Desserts), (Ice Creams, Water Ices, Frozen Puddings)
4 large lemons 1 quart of water 1-1/4 pounds of sugar Grate the yellow rind of two lemons into the sugar, add the water, stir over the fire until the sugar is dissolved, and boil for five minutes. Strain, and stand aside to cool. When cold, add the juice of the lemons, and freeze as directed on page 63. This will serve six persons.


Green Tomato Pickle

(Pickles And Preserves), (The Community Cook Book)
Twelve green tomatoes, three large onions. Boil in salt and water and drain, or sprinkle with salt and allow it to stand all night, then drain. Scald in vinegar to which has been added one cup of brown sugar, one stick of cinnamon bark, a few cloves, red pepper to taste.



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