World Famous Recipes

BREAKFAST DISH OF BEEF

Slices of Cold Roast Beef (underdone)—4d.

1/2 gill Melted Butter Sauce—1/2d.

1/2 gill Gravy or Water

Salt and Pepper

1 tablespoonful Walnut Ketchup or Vinegar—1/2d.

1 tablespoonful Red Currant Jelly—1d.

Total Cost—6d.

Time—Half an Hour

Cut some thin slices of beef and lay them in a saucepan or basin, mix the melted butter sauce, gravy, jelly, and ketchup together, and pour over them. Cover down closely and stand the saucepan in a larger one, half full of boiling water, and steam for half an hour. Put the meat into a dish and pour the sauce over it.

Chicken Recipes

SAUCE FOR FRIED PIKE

Peel and chop very fine one small onion, one
green pepper, half a peeled clove, and garlic. Season with salt, red
pepper and half a wine-glassful of good white wine. Boil about two
minutes and add a gill of tomato sauce and a small tomato cut in dice
shaped pieces. Cook about ten minutes.

Chicken Fajita Pizza Recipe

WILD GRAPE BUTTER
If the wild frost grapes are used, take them after
the frost has ripened them. Stem and mash, then mix with an equal
quantity of stewed and mashed apple. Rub the mixture through a sieve,
add half as much sugar as there is pulp and cook until thick, being
careful that it does not burn. It is a good idea to set preserves and
fruit butters in the oven with the door ajar to finish cooking as there
is then much less danger of burning or spattering.

Butternut Squash Soup

LAMB CURRY

Cut the meat into small pieces, (and the inferior
portions, such as the neck can be utilized in a curry), roll in flour
and fry in hot olive oil, pork fat, or butter, until a rich brown. Mince
or slice an onion and fry in the same way. Then put into a saucepan,
cover with boiling water, and simmer until the bones and gristly pieces
will slip out. When the meat is sufficiently tender add a cupful each
strained tomato and rice, then a powder. Cook ten minutes longer and
serve.

Chicken Recipes

SOUP CRESSY.

Jewish Recipes

Grate six carrots, and chop some onions with a lettuce, adding a few
sweet herbs, put them all into a stewpan, with enough of good broth
to moisten the whole, adding occasionally the remainder; when nearly
done, put in the crumb of a French roll, and when soaked, strain the
whole through a sieve, and serve hot in a tureen.

Jewish Recipes

Famous Recipes