Ragout Sauce
One ounce of salt; half an ounce of mustard; a quarter of an ounce of
allspice; black pepper ground, and lemon-peel grated, half an ounce
each; of ginger and nutmeg grated, a quarter of an ounce each; cayenne
pepper two drachms. Pound all these, and pass them through a sieve,
infused in a quart of vinegar or wine, and bottle them for use.
Spice in ragout is indispensable to give it a flavour, but not a
predominating one.
More
-
Rabbit Soup
One large rabbit, one pound of lean ham, one onion, one turnip, and some celery, two quarts of water; let them boil till the rabbit is tender. Strain off the liquor; boil a pint of cream, and add it to the best part of the rabbit pounded; if not of ... Rabbits Brown Fricassee Of
Fry your rabbits brown, and stew it in some gravy, with thyme, an onion, and parsley, tied together. Season, and thicken it with brown thickening, a few morels, mushrooms, lemon, and forcemeat balls. ... Rabbits To Boil
Truss and lard them with bacon, boiling them white. Take the liver, shred with it fat bacon for sauce, and put to it very strong broth, vinegar, white wine, salt, nutmeg, mace, minced parsley, barberries, and drawn butter. Lay your rabbits in the di... Rabbits To Boil With Onions
Truss the rabbits close; well wash; boil them white; boil the onions by themselves, changing the water three times. Strain them well, and chop and butter them, putting in a quarter of a pint of cream; then serve up the rabbits covered with onions. ... Rabbits White Fricassee Of No 1
Cut the rabbits in slices; wash away the blood; fry them on a slow fire, and put them into your pan with a little strong broth; seasoning, and tossing them up with oysters and mushrooms. When almost done, put in a pint of cream, thickened with a pie... Rabbits White Fricassee Of No 2
Take the yolks of five eggs and a pint of cream; beat them together, and put two ounces of butter into the cream, until the rabbits are tender. Put in this liquor to the rabbits, and keep tossing them over the fire till they become thickened, and th... Rabbits White Fricassee Of No 3
Cut them in the same manner as for eating, and put them into a stewpan, with a pint of veal gravy, a little beaten mace, a slice of lemon-peel, and anchovy, and season with cayenne pepper and salt. Stew over a slow fire, and, when done enough, thick... Radish Cucumber And Tomato Salad
Slice a bunch of radishes, and a cucumber very thin, make a bed of cress or lettuce, over this slice three solid tomatoes, and cover with the cucumbers and radish. Pour over all a French or mayonnaise dressing. ... Radish Pods
Make a pickle with cold spring water and bay salt, strong enough to bear an egg; put in your pods; lay a thin board on them to keep them under water, and let them stand ten days. Drain them in a sieve, and lay them on a cloth to dry; then take as mu... Ragout For Made Dishes
Boil and blanch some cocks' combs, with sweetbreads sliced and lambs' stones; mix them up in gravy, with sweet-herbs, truffles, mushrooms, oysters, and savoury spice, and use it when you have occasion. ... Ragout Of Asparagus With Mock Meat Balls
Scrape and wash a bunch of asparagus, cut in pieces about an inch long as far as the stalks are very tender, put the remainder of the stalks with an onion into a saucepan, cover with boiling water and let it cook until tender--about half an hour. Th... Ragout Of Beef
Cut two pounds of the upper round of beef into inch squares, dredge them with salt and pepper and roll them in flour. Put into a saucepan some butter and some drippings, or a little suet, and let it fry out, using enough only to cover the bottom of ... Ragout Of Egg Plant
Boil a small egg plant until tender. Peel it thinly and set aside to get cold. Cut in slices an inch thick and cover the bottom of a baking dish with them. Melt a generous tablespoonful of butter in a saucepan and stir into it two heaping tablespoon... Ragout Of Mushrooms
Wash half a pound of fine, fresh mushrooms, skin, stem and cut them into dice. Put the stems and skins in water to cover and stew them for twenty minutes; strain and put the mushrooms into this broth with a generous tablespoonful of butter, a teaspo... Ragout Of Squabs
(Manicaretto di piccione) Cut two or more squabs at the joints, preferably in four parts each, and put them on the fire with a slice of ham, a piece of butter, and a bunch of parsley. When they begin to dry, add some broth and--before they are co... Ragout Sauce
One ounce of salt; half an ounce of mustard; a quarter of an ounce of allspice; black pepper ground, and lemon-peel grated, half an ounce each; of ginger and nutmeg grated, a quarter of an ounce each; cayenne pepper two drachms. Pound all these, and... Railroad Cake
One tea-cup flour, one ditto of sugar, two teaspoons cream of tartar, one half teaspoon of soda, four eggs. This will form a thick batter. Butter pan and bake about ten minutes. ... Railroad Pudding
MRS. GEORGE ELLIOTT. Four eggs, beat whites and yolks separately, a cup of sugar to the whites, beat again, then add the yolks, mix a teaspoon of baking powder in a cup of flour and mix the flour and eggs and beat again. Put a sheet of buttered p... Raised Finger-rolls
Half a pint of milk, half a pint of water, one-third of a compressed yeast cake, one teaspoonful of sugar, two teaspoonfuls of butter, one teaspoonful of salt. Dissolve the yeast cake in a little tepid water, mix as usual, make into a soft dough at ... Raised Flour Waffles
Stir into a quart of flour sufficient lukewarm milk to make a thick batter. The milk should be stirred in gradually, so as to have it free from lumps. Put in a table-spoonful of melted butter, a couple of beaten eggs, a tea-spoonsful of salt, and ha... Raised Muffins
1 pint milk, scalded, and a small piece of butter. When cool, add a little salt, 1 tablespoon sugar, 1/2 cake compressed yeast, 1 egg, and sufficient flour to make a stiff batter. When raised bake in muffin rings. ... Raised Pork Pie
Take a pound of meat, fat and lean, from the chump end of a fine fore-loin of pork, cut it into neat dice, mix a tablespoonful of water with it, and season with a large teaspoonful of salt and a small one of black pepper. To make the crust, boil a q... Raisin Bread
To one cup of bread sponge add one cup of sugar, one cup of raisins, one half cup of Armour's Simon Pure Leaf Lard. Sift one cup of flour with one level teaspoon of soda and a level teaspoon of cloves, cinnamon and allspice. Add to the first mixture... Raisin Bread Pudding
Boil your bread pudding in a basin; put the stoned raisins in a circle at the top, and from it stripes down, when ready to serve up. ... Raisin Cake
Take one and a quarter pounds of light dough, a teacup of sugar, one of butter, three eggs, a teaspoon of soda, one pound of raisins, nutmeg or cinnamon to the taste. Bake one hour. Let it rise before being baked.--Mrs. John Alfred. * * * ... Raisin Pie
One cup chopped raisins, one half cup chopped apples, four tablespoons vinegar, one tablespoon cornstarch, one cup of boiling water, one cup sugar, pinch of salt, mix together, bake with two crusts. ... Raisin Pie
Three fourths cup of stoned raisins washed and chopped, one fourth cup of currants washed and chopped, pinch of salt, one tablespoon of vinegar, two tablespoons of butter, one half cup of molasses, one cup of brown sugar, two cups of water. Thorough... Raisin Sandwiches
Put one-half pound of seeded raisins through the meat grinder, add a quarter of a pound of almonds that have been blanched, dried and ground. Add a half tumbler of quince jelly, mix thoroughly and put between thin slices of buttered white bread. The... Raisin Sandwiches
Spread thinly sliced brown bread with butter first, then with raisins, seeded and chopped. ... Raisin Sauce For Skirt Steak
Add one-half a cup of seeded raisins to one pint of cold water, set over fire, bring slowly to a boil and let simmer, gently, for fifteen minutes. Blend two tablespoonfuls of flour with one-half a teaspoonful of salt and one-fourth a teaspoonful of ...