Artichokes
Whose appetites would soon devour
Each cabbage, _artichoke_, and flower.
CAWTHORNE.
Soak them in cold water, wash them well, then put them into plenty of
boiling water, with a handful of salt, and let them boil gently till
tender, which will take an hour and a half or two hours. The surest way
to know when they are done enough is to draw out a leaf. Trim them and
drain them on a sieve, and send up melted butter with them, which some
put into small cups, so that each guest may have one.
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Apricots In Brandy
The apricots must be gathered before they are quite ripe, and, as the fruit is usually riper on one side than the other, you must prick the unripe side with the point of a penknife, or a very large needle. Put them into cold water, and give them a g... Apricots To Dry
Pare and stone a pound of apricots, and put to them three quarters of a pound of double-refined sugar, strewing some of the sugar over the apricots as you pare them, that they may not lose colour. When they are all pared put the remainder of the sug... Apricots To Preserve
Stone and pare four dozen of large apricots, and cover them with three pounds of fine sugar finely beaten; put in some of the sugar as you pare them. Let them stand at least six or seven hours; then boil them on a slow fire till they are clear and t... Apricots To Preserve In Jelly
To a pound of apricots, before they are stoned and pared, weigh a pound and a quarter of the best pounded sugar. Stone and pare the fruit, and, as you pare, sprinkle some sugar under and over them. When the sugar is pretty well melted, set them on t... Apricots To Preserve Whole
Gather the fruit before it is too ripe, and to one pound put three quarters of a pound of fine sugar. Stone and pare the apricots as you put them into the pan; lay sugar under and over them, and let them stand till next day. Set them on a quick fire... April
Fish. Salmon, turbot, mackerel, skate, thornback, red and grey mullet, gurnets, pipers, soles, lobsters, oysters, prawns, crawfish, smelts, carp, perch, pike, gudgeons, eels, and plaice. Game and Poultry. Pullets, fowls, chickens, ducklings,... Aqua Mirabilis A Very Fine Cordial
Three pints of sack, three pints of Madeira, one quart of spirit of wine, one quart of juice of celandine leaves, of melilot flowers, cardamom seeds, cubebs, galingale, nutmeg, cloves, mace, ginger, two drachms of each; bruise them thoroughly in a m... Armenian Kidgeri
Soak a cup of split peas for several hours, then fry with two thinly-sliced onions and a cup of rice. When slightly brown, cover with water and boil. The water should be three inches above the peas and rice; also add a little bag of mixed spices. Fr... Aromatic Mustard
Upon one tablespoonful of grated horseradish, an ounce of bruised ginger root, and five long red peppers pour half a pint of boiling vinegar. Allow to stand, closely covered, for two days; then take five teaspoonfuls of ground mustard, one teaspoonf... Aromatic Vinegar
Mix with a table-spoonful of vinegar enough powdered chalk to destroy the acidity. Let it settle--then turn off the vinegar from the chalk carefully, and dry it perfectly. Whenever you wish to purify an infected room, put in a few drops of sulphuric... Arrow Root Custards
Boil a pint of milk, and stir into it, while boiling, a table-spoonful of arrow root, mixed smooth, with a little cold milk. Stir it in well, and let the whole boil three or four minutes--take it from the fire to cool--when so, stir in a couple of b... Arrow-root Pudding
Boil a pint of milk with eight bitter almonds pounded, a piece of cinnamon, and lemon-peel, for some time; then take a large table-spoonful of arrow-root, and mix it with cold milk. Mix this afterwards with the boiling milk. All these must become co... Arrowroot Wine Jelly
Wet two heaping teaspoons of arrowroot with a little cold water, stir it into a cup of boiling water in which has been dissolved 2 teaspoons of white sugar. Stir while it boils ten minutes. Add one tablespoon of brandy, or three of sherry. Put into ... Artichoke Soup
Slice into cold water to keep the color, boil an hour or more in two quarts of water, season highly with butter, pepper and salt, and just before taking up, add a cup of cream. ... Artichoke Soup
Melt a piece of butter the size of an egg in a saucepan; then fry in it one white turnip sliced, one red onion sliced, three pounds of Jerusalem artichokes washed, pared, and sliced, and a rasher of bacon. Stir these in the boiling butter for about te... Artichoke Soup
3 pounds Jerusalem artichokes after peeling. 2 pints water. 1 pint milk. 2 ounces butter. 2 teaspoons salt. 2 shalots. 2 teaspoons chopped celery. 1 tablespoon sago. 1 dozen peppercorns, with a suspicion of mace and cinnamon t... Artichokes
Whose appetites would soon devour Each cabbage, _artichoke_, and flower. CAWTHORNE. Soak them in cold water, wash them well, then put them into plenty of boiling water, with a handful of salt, and let them boil gently ... Artichokes
Scrape and put them in boiling water, with a table spoonful of salt to a couple of dozen. When boiled tender, (which will be in about two hours,) take them up, salt and butter each one. ... Artichokes
Soak the artichokes in salt and water, for several days, then drain and rub them till you get all the skin off. Turn boiling vinegar on them, with salt, alum, and peppercorns in it, in the same proportion as for cucumbers. Let them remain a week, th... Artichokes
Artichokes should be laid about six hours in a very strong brine of salt and water. Then put them into a pot of boiling water, and boil them till you can draw the leaves from the bottom, which must be cut smooth and clean, and put into a pot, with w... Artichokes A La Lyonnaise
Boil, drain, put into a saucepan with melted butter and sweet oil and brown on both sides, season with salt. Add a half cupful of meat stock, thicken with a little flour and butter, and boil three minutes, squeeze a little lemon juice into it, add a... Artichokes A La Vinaigrette
Pare and throw into cold water at once. When ready for use cut into thin slices, arrange them on lettuce leaves and serve with a French dressing. (See Salad Dressing.) ... Artichokes In Mold
(Sformato di carciofi) Remove the outside leaves of the artichokes, the harder part of all leaves, and clean the stalks without removing them. Cut each artichoke into four parts and put them to boil in salt water for only five minutes. If left ... Artichokes Stuffed With Meat
(Carciofi ripieni di carne) For six artichokes, make the following stuffing: 1/4 lb. lean veal. Two slices of ham, more fat than lean. The interior part of the artichokes. One fourth of onion (small). Some leaves of parsley. One ... Artichokes To Boil In Winter
Boil your artichokes for half a day in salt and water; put them into a pot of boiling water, allowing them to continue boiling until you can just draw off the leaves from the bottom; cut them very clean and smooth, and put them into the pot with clo... Artichokes To Fricassee
Scrape the bottom clean; cut them into large dice, and boil them, but not too soft. Stove them in a little cream, seasoned with pepper and salt; thicken with the yolks of four eggs and melted butter, and serve up. ... Artichokes With Butter
(Carciofi al burro) Wash, dry and cut out the top of the leaves of as many artichokes as are needed. Cut them in two or four and boil them in salt water. When tender, drain them, have them slightly browned in melted butter and season with salt an... Artichokes With Sauce
(Carciofi in salsa) Remove the hard leaves of the artichokes, cut the points and skin the stalk. Divide each artichoke into four parts or six if they are big, and put them on the fire with butter in proportion, seasoning with salt and pepper. Sha... Artichokes With Sauce Royale
3 pounds artichokes. 1/2 pint water. 3/4 teaspoon salt. 1 pint sauce No. 172. Wash and peel the artichokes, and boil for twenty minutes in the salt and water. Should any of the water then remain, leave lid off for a few minutes to allow... Artificial Cream And Curd
A pint of good new milk, nine whites of eggs beat up, and well stirred and mixed with the milk; put it on a slow fire to turn; then take it off, and drain it through a fine sieve, and set it into a basin or mould. To make the cream for it, take a pi... Asparagi Alla Salsa Suprema Asparagus
Ingredients: Asparagus, butter, nutmeg, salt, supreme sauce (No. 16) gravy, lemon, Parmesan. Cut some asparagus into pieces about an inch long and cook them in boiling water with salt, then drain and put them into a saute pan with one and a half ... Asparagus
Cut the tender part into short pieces. Cover with boiling water, and boil until done. Season with salt and pepper, and serve with most of juice; or, if preferred, serve with a cream dressing. ...