No. 93. Tenerumi d' Agnello alla Veneziana (Tendons of Lamb)
Ingredients: Tendons of lamb, butter, parsley, onions, stock.
Fry the tendons of lamb in butter together with a teaspoonful of
chopped parsley and an onion. Serve with good gravy.
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No. 82. Tenerumi alla Piemontese (Tendons of Veal)
Ingredients: Tendons of veal, fowl forcemeat, truffles, risotto (No. 190), a cock's comb, tongue. Tendons of veal are that part of the breast which lies near the ribs, and forms an opaque gristly substance. Partly braize a fine bit of this joint, and pr... No. 83. Bragiuole di Vitello (Veal Cutlets)
Ingredients: Veal, salt, pepper, butter, bacon, carrots, flour, Chablis, water, lemon. Cut a bit of veal steak into pieces the size of small cutlets, salt and pepper them, and put them in a wide low stewpan. Add two ounces of butter, a cut-up carrot, an... No. 84. Costolette alla Manza (Veal Cutlets)
Ingredients: Veal cutlets (fowl or turkey cutlets), forcemeat, truffles, mushrooms, tongue, parsley, pasta marinate (No. 17). Cut a few horizontal lines along your cutlets, and on each put a little veal or fowl forcemeat, to which add in equal quantities... No. 85. Vitello alla Pellegrina (Breast of Veal)
Ingredients: Breast of veal, butter, onions, sugar, stock, red wine, mushrooms, bacon, salt, flour, bay leaf. Roast a bit of breast of veal, then glaze over two Spanish onions with butter and a little sugar, and when they arc a good colour pour a teacup ... No. 86. Frittura Piccata al Marsala (Fillet of Veal)
Ingredients: Veal, butter, Marsala, stock, lemon, bacon. Cut a tender bit of veal steak into small fillets, cut off all the fat and stringy parts, flour them and fry them in butter. When they are slightly browned add a glass of Marsala and a teacup of g... No. 87. Polpettine Distese (Veal Olives)
Ingredients: Veal steak, butter, bread, eggs, pistacchio nuts, spice, parsley. Cut some slices of veal steak very thin as for veal olives, and spread them out in a well-buttered stewpan. On each slice of veal put half a spoonful of the following mixture... No. 88. Coste di Vitello Imboracciate (Ribs of Veal)
Ingredients: Ribs of veal, butter, eggs, Parmesan, bread crumbs, parsley. Cut all the sinews from a piece of neck or ribs of veal, cover the meat with plenty of butter and half cook it on a slow fire, then let it get cold. When cold, egg it over and rol... No. 89. Costolette di Montone alla Nizzarda (Mutton Cutlets)
Ingredients: Mutton cutlets, butter, olives, mushrooms, cucumbers. Trim as many cutlets as you require, and marinate them in vinegar, herbs, and spice for two hours. Before cooking wipe them well and then saute them in clarified butter, and when they ar... No. 9. Tomato Sauce
Ingredients: Tomatoes, ham, onions, basil, salt, oil, garlic, spices. Broil three tomatoes, skin them and mix them with a tablespoonful of chopped ham, half an onion, salt, a dessert-spoonful of oil, a little pounded spice and basil. Then boil and pass ... No. 90. Petto di Castrato all'Italiana (Breast of Mutton)
Ingredients: Breast of mutton, veal, forcemeat, eggs, herbs, spice, Parmesan. Stuff a breast of mutton with veal forcemeat mixed with two eggs beaten up, herbs, a little spice, and a tablespoonful of grated Parmesan, braize it in stock with a bunch of he... No. 91. Petto di Castrato alla Salsa piccante (Breast of Mutton)
Ingredients: Same as No. 90. When the breast of mutton has been stuffed and cooked as above, let it get cold and then cut it into fillets, flour them over, fry in butter, and serve with tomato sauce piquante (No. 10), or one dessert-spoonful of New Centu... No. 92. Tenerumi d'Agnello alla Villeroy (Tendons of Lamb)
Ingredients: Tendons of lamb, eggs, bread crumbs, truffles, butter, stock, Villeroy sauce. Slightly cook the tendons (the part of the breast near the ribs) of lamb, press them between two dishes till cold, then cut into a good shape and dip them into a V... No. 93. Tenerumi d' Agnello alla Veneziana (Tendons of Lamb)
Ingredients: Tendons of lamb, butter, parsley, onions, stock. Fry the tendons of lamb in butter together with a teaspoonful of chopped parsley and an onion. Serve with good gravy. ... No. 94. Costolette d' Agnello alla Costanza (Lamb Cutlets)
Ingredients: Lamb cutlets, butter, stock, cocks' combs, fowl's liver, mushrooms. Fry as many lamb cutlets as you require very sharply in butter, drain off the butter and replace it with some very good stock or gravy. Make a ragout of cocks' combs, bits ... No. 95. Timballo alla Romana
Ingredients: Cold fowl, game, or sweetbread, butter, lard, flour, Parmesan, truffles, macaroni, onions, cream. Make a light paste of two ounces of butter, two of lard, and half a pound of flour, and put it in the larder for two hours. In the meantime bo... No. 96. Timballo alla Lombarda
Ingredients: Macaroni, fowl or game, eggs, stock, Velute sauce (No. 2), tongue, butter, truffles. Butter a smooth mould, then boil some macaroni, but take care that it is in long pieces. When cold, take the longest bits and line the bottom of the mould,... No. 97. Lingua alla Visconti (Tongue)
Ingredients: Tongue, glaze, bread, spinach, white grapes, port. Soak a smoked tongue in fresh water for forty-eight hours, then boil it till it is tender. Peel off the skin, cut the tongue in rather thick slices, and glaze them. Prepare an oval border ... No. 98. Lingua di Manzo al Citriuoli (Tongue with Cucumber)
Ingredients: Ox tongue, salt, pepper, nutmeg, parsley, bacon, veal, carrots, onions, thyme, bay leaves, cloves, stock. Gently boil an ox tongue until you can peel off the skin, then lard it, season it with salt, pepper, nutmeg, and chopped parsley, and b... No. 99. Lingue di Castrato alla Cuciniera (Sheep's Tongues)
Ingredients: Sheep's tongues, bacon, beef, onions, herbs, spice, eggs, butter, flour. Cook three or four sheep's tongues in good stock, and add some slices of bacon, bits of beef, two onions, a bunch of herbs, and a pinch of spice. Let them get cold, fl... NOB HILL PUDDING
From MISS MARY ELLIOTT MCCANDLESS, of Pennsylvania, Lady Manager. To a pint of cream add half a cupful of powdered sugar and a teaspoonful vanilla extract; whip it to a stiff froth; dissolve a quarter of a box of gelatine in two wine glasses of sherry hea... NOODLE KUGEL
Cook three cups of broad noodles in salted boiling water ten minutes. Drain and add three-fourths cup of chicken or goose fat and four eggs, well beaten. Place in a well-greased iron pot and bake until the top of the kugel is well browned. Serve hot with ... NOODLE PUDDING
Make noodles with two eggs. Boil in boiling salt water for ten minutes, drains and set aside. Beat the yolks of four eggs with one cup of powdered sugar until light, add a quarter of a cup of pounded almonds, a pinch of salt, the drained noodles, and the ... NOODLE PUFFS
Make a noodle dough with as many eggs as desired, roll out somewhat thin, cut in strips four inches long by one inch wide. Have a skillet half full of boiling hot chicken fat; drop in the strips, a few at a time, baste with the hot grease until brown on b... NOODLE SCHALET
Make the quantity of noodles desired, then boil. When done, drain through colander, pouring cold water over the noodles. When all the water has drained off, beat up three eggs in a large bowl, mix the noodles with the beaten eggs. Grease an iron pudding d...