Smelts A La Maitre D'hotel
Prepare smelts same as for smelts with cream, and serve with maitre
d'hotel butter.
More
-
Sirloin Of Beef
This may be begun at either end, or by cutting in the middle. It is usual to inquire whether the outside or inside is preferred. For the outside, the slice should be cut down to the bones, and the same with every following helping. Slice the inside ... Skirt Steak With Raisin Sauce
Make a rich stuffing by chopping together three-fourths a pound of veal, one-half a pound of ham, and an ounce of beef suet or other fat. Add the grated rind of a small lemon, and a teaspoonful of dried, mixed herbs, or of kitchen bouquet, two beate... Slate-colored Dye
To make a good dark slate color, boil sugar-loaf paper with vinegar, in an iron utensil--put in alum to set the color. Tea grounds, set with copperas, makes a good slate color. To produce a light slate color, boil white maple bark in clear water, wi... Slip-cote
A piece of runnet, the size of half-a-crown, put into a table-spoonful of boiling water over-night, and strained into a quart of new milk, lukewarm, an hour before it is eaten. ... Small Caraway Cakes
Take one quart of fine flour, fourteen ounces of butter, five or six spoonfuls of ale yest, three yolks of eggs, and one white; mix all these together, with so much cream as will make it into a paste; lay it before the fire for half an hour; add to ... Small Flowers To Candy
Take as much fine sugar as you think likely to cover the flowers, and wet it for a candy. When boiled pretty thick, put in your flowers, and stir, but be careful not to bruise them. Keep them over the fire, but do not let them boil till they are pre... Small Lemon Puddings
One pint of cream, one spoonful of fine flour, two ounces of sugar, some nutmeg, and the yolks of three eggs; mix all well together; and stick in two ounces of citron. Bake in tea-cups in a quick oven. ... Small Puffs
To make a dozen puffs, take a pound and a quarter of flour, a pound of butter, and one egg. Put them together according to the directions for ... Small Rice Puddings
Set three ounces of flour of rice over the fire in three quarters of a pint of milk; stir it constantly; when stiff, take it off, pour it into an earthen pan, and stir in three ounces of butter, and a large tea-cupful of cream; sweeten it to your ta... Smallage Cordial
Take young sprouts of smallage--wash and drain them till perfectly dry. Cut them in small pieces, put them in a bottle, with seeded raisins, having an alternate layer of each. When the bottle is two-thirds full of the smallage, turn in French brandy... Smelts
Lay the smelts in a pot in rows, and lay upon them sliced lemon, mace, ginger, nutmeg, pepper, powdered bay-leaves, and salt. Make pickle of red wine vinegar, saltpetre, and bruised cochineal; when cold, pour it on the smelts, and cover the pot clos... Smelts A La Maitre D'hotel
Prepare smelts same as for smelts with cream, and serve with maitre d'hotel butter. ... Smelts To Fry
Dry and rub them with yolk of egg; flour or strew some fine bread crumbs on them; when fried, lay them in the dish with their tails in the middle of it. Anchovy sauce. ... Smelts To Pickle
Take a quarter of a peck of smelts, and put them into a jar, and beat very fine half an ounce of nutmegs, and the same quantity of saltpetre and of pepper, a quarter of an ounce of mace, and a quarter of a pound of common salt. Wash the fish; clean ... Smelts To Pot
Clean the inside of the fish, and season them with salt, pounded mace, and pepper. Bake them, and when nearly cold lay them upon a cloth; then put them into pots, taking off the butter from the gravy; clarify it with more butter, and pour it on them... Smelts Trout And Perch
Smelts, trout, perch and other small fish, are fried whole, while the larger kinds are cut in pieces called fillets. After washing, drying and seasoning with pepper and salt, each piece should be dipped in finely rolled, dried bread or corn meal, an... Smelts With Cream Sauce
Clean two selected smelts and cut five diagonal gashes on sides of each. Season with salt, pepper, and lemon juice. Cover and let stand ten minutes. Roll in cream, dip in flour, and saute in butter. Remove to serving dish, and to fat in pan add two ... Smoked Fish
Smoked halibut, salmon and sturgeon can all be bought in small pieces (even as little as half a pound), and are most inviting when cut into thin slices and made hot in a skillet with just enough butter to keep them from burning. ... Smothered Or Pot-roasted Beef
Take four or five pounds of the middle of the rump, the flank or the round. Wipe with a clean, wet cloth and sear all over by placing in a hot frying pan and turning until all the surface is browned. Put it in a kettle with one-half pint of water, a... Snow Cake No 1
Whites of 10 eggs, 2 jelly glasses of powdered sugar, 1 of flour, 1 teaspoon cream tartar. ... Snow Cake No 2
1 cup sugar, 1/2 of butter, 1/2 of milk, 1 teaspoon yeast powder, 2 cups flour, vanilla flavoring. After being well mixed, stir in the whites of 4 eggs, and beat vigorously. ... Snow Cream
Beat the whites of four eggs to a stiff froth--then stir in two table-spoonsful of powdered white sugar, a table-spoonful of sweet wine, a tea-spoonful of rosewater. Beat the whole together, then add a pint of thick cream. This is a nice accompanime...