Broiled Mushrooms
Clean mushrooms, remove stems, and place caps on a buttered broiler.
Broil five minutes, having gills nearest flame during first half of
broiling. Arrange on serving dish, put a small piece of butter in each
cap and sprinkle with salt and pepper.
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Brentford Rolls
Take two pounds of fine flour; put to it a little salt, and two spoonfuls of fine sugar sifted; rub in a quarter of a pound of fresh butter, the yolks of two eggs, two spoonfuls of yest, and about a pint of milk. Work the whole into a dough, and set... Bride Cake
The bridal came; great the feast, And good the _bride cake_ and the priest. SMART. Take four pounds of fresh butter, two pounds of loaf sugar, pounded and sifted fine, a quarter of an ounce of mace and the same quantit... Bride's Cake
12 eggs (whites) 1 small cup butter 4 small cups flour 2 teaspoons baking powder 3 cups sugar 1 cup sweet milk 1/2 cup corn starch Flavor to taste This makes two ... Bride's Cake
Whites of twelve eggs, three cups sugar, small cup butter, cup sweet milk, four small cups of flour, half cup cornstarch, two teaspoons baking powder. Flavor to taste. A cup of thin sliced citron dusted with flour, added to the above, makes a ver... Brighton Stew
1/2 pound cooked haricot beans. 1/2 pint fresh green peas. 1 small cauliflower. 6 small onions. 1 pint haricot bean stock. 1 ounce butter. 1/2 ounce flour. The juice of half a lemon. Salt and pepper to taste. Dissolve the b... Brisket Of Beef
This must be cut lengthwise, quite down to the bone, after separating the outside or first slice, which must be cut pretty thick. ... Brisket Of Beef Stewed German Fashion
Cut three or four pounds of brisket of beef in three or four pieces of equal size, and boil it a few minutes in water; in another pan boil the half of a large cabbage for a full quarter of an hour; stew the meat with a little broth, a bunch of parsl... Broccoli
Broccoli if not fresh is apt to be bitter in spite of good cooking. Strip off all the side shoots, leaving only the top; cut the stalk close to the bottom of the bunch, throw into cold water for half an hour, drain, tie in a piece of cheese cloth to... Broiled Beefsteak Sauce Figaro
Serve a portion of broiled beefsteak with Sauce Figaro. Sauce Figaro.--To Hollandaise sauce add one teaspoon tomato puree. To prepare tomato puree stew tomatoes, force through a strainer and cook until reduced to a thick pulp. ... Broiled Beefsteaks
_Time was_, when John Bull little difference spied 'Twixt the foe at his feet or the friend at his side; When he found, such his humor in fighting and eating, His foe, like _beefsteak_, the sweeter for beating. M... Broiled Fish Cucumber Sauce
Serve a small piece of broiled halibut, salmon, or sword fish, with cucumber sauce. Cucumber Sauce.--Pare one-half cucumber, grate and drain. Season with salt, pepper and vinegar. ... Broiled Kidneys
Mix together in a deep plate the following ingredients, which will cost about three cents; one ounce of butter, half a level teaspoonful of pepper, one teaspoonful each of mustard, and any table sauce or vinegar, and as much cayenne as you can take ... Broiled Kidneys
These are quite an epicure's dish, and care must be taken to cook them slowly. Having skinned the kidneys (they must not be split or cut) dip them for a moment in boiling fat, place them on the gridiron over a slow fire, turning them every minute. T... Broiled Mushrooms
Clean mushrooms, remove stems, and place caps on a buttered broiler. Broil five minutes, having gills nearest flame during first half of broiling. Arrange on serving dish, put a small piece of butter in each cap and sprinkle with salt and pepper. ... Broiled Mushrooms
Select large flap mushrooms for broiling. Wash, skin and stem them, lay them on a dish, sprinkle with salt and pepper and pour a little olive oil over each mushroom, let them stand one hour. Broil on a gridiron over a nice clear fire. Place on a dis... Broiled Mutton Kidney
(Rognone di montone alla graticola) After washing the kidneys, remove the filmy skin that covers them and cut them in the middle without, however, detaching completely the two parts. Season with salt and pepper, grease with oil and put them on a ... Broiled Parsnips
After parsnips are boiled, slice and broil brown. Make a gravy as for beefsteak. ... Broiled Pigeon
(Piccione in gratella) Take a young, but fat pigeon, divide it in two parts lengthwise and flatten it well with the hands. Then put it to brown in oil for four or five minutes, just to harden the meat. Season when still hot with salt and pepper, ... Broiled Potatoes
Take some cold boiled potatoes and cut them in rather thick slices lengthwise, dust with white pepper and salt, dip each slice in melted butter, broil over a clear fire until a nice brown. Serve with melted butter and finely minced parsley poured ov... Broiled Salt Mackerel
Wash and scrape the fish. Soak all night, changing the water at bed time for tepid and again early in the morning for almost scalding hot. Keep this hot for an hour by setting the vessel containing the soaking fish on the side of the range. Wash nex... Broiled Tomatoes
Turn hot boiling water on to the tomatoes to peel them, cut slices at least three-quarters of an inch thick, and small tomatoes in halves, rub a piece of fat pork on the gridiron, put on the tomatoes, and broil on both sides, or dip in sweet oil and... Broiling
This is another extravagant way of cooking meat, for a great deal of the fat runs into the fire, and some nourishment escapes up the chimney with the steam. If you must broil meat, have your fire hot and clear, and your gridiron perfectly clean; and... Broth For The Poor
A good wholesome broth may be made at a very reasonable rate to feed the poor in the country. The following quantities would furnish a good meal for upwards of fifty persons. Take twenty pounds of the very coarse parts of beef, five pounds of who... Broth For The Sick No 1
Boil one ounce of very lean veal, fifteen minutes in a little butter, and then add half a pint of water; set it over a very slow fire, with a spoonful of barley and a piece of gum arabic about the size of a nut. ... Broth For The Sick No 2
Put a leg of beef and a scrag of mutton cut in pieces into three or four gallons of water, and let them boil twelve hours, occasionally stirring them well; and cover close. Strain the broth, and let it stand till it will form a jelly; then take the ... Broth For The Sick No 3
Take twelve quarts of water, two knuckles of veal, a leg of beef, or two shins, four calves' feet, a chicken, a rabbit, two onions, cloves, pepper, salt, a bunch of sweet herbs. Cover close, and let the whole boil till reduced to six quarts. Strain ...