Cooking Blog: 2011

Boulettes

12:45 PM | Labels: Boulettes

Boulettes

Chop and mince 1 pound of round steak, 1 onion and 2 sprigs of parsley. Add 1 tablespoonful of lemon−juice, 2 tablespoonfuls of melted butter. Season highly with salt, black pepper and a pinch of cayenne. Mix with 1egg and form into balls; roll in flour and fry in deep hot lard until brown. Serve hot with tomato−sauce.

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Russian Beet Soup

12:43 PM | Labels: Russian Beet Soup

Russian Beet Soup

Boil 5 medium−sized beets until tender; then chop and add to a highly seasoned chicken broth. Add the juice of 1 lemon, some cinnamon and nutmeg; let boil fifteen minutes. Then add 1 glass of red wine, mixed with a teaspoonful of brown sugar. Let boil a few minutes longer and serve with fried croutons.

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Spaghetti

12:41 PM | Labels: Spaghetti italian

Spaghetti

Boil 1/2 pound of spaghetti until tender. Drain. Heat 1 tablespoonful of butter, stir in 1/2 pound of grated cheese, salt and pepper. Then add 1 cup of milk; let boil and pour over the spaghetti. Sprinkle with salt, pepper and grated cheese and let bake in the oven until done. Serve hot.

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Dutch Sweet Potato Puff

12:39 PM | Labels: Dutch Sweet Potato Puff

Dutch Sweet Potato Puff

Peel and boil 3 sweet potatoes in salted water until tender; then mash well with 3 beaten yolks of eggs, 1 cup of milk, 3 tablespoonfuls of butter, 2 tablespoonfuls of sugar, a pinch of nutmeg and lemon−juice. Beat the whites with a pinch of salt to a stiff froth; add to the potatoes and put in a well buttered baking−dish and bake. Serve hot.

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French Spiced Venison

12:36 PM | Labels: French Spiced Venison

French Spiced Venison

Rub the venison with salt, pepper, vinegar, cloves and allspice; then put in a baking−pan. Pour over a cup of melted butter; add 1 onion sliced, some thyme, parsley, the juice of a lemon, and a cup of hot water. Let bake, covered, in a hot oven. Baste often with the sauce when nearly done. Sprinkle with flour; add a glass of sherry and let brown. Serve with celery and currant jelly.

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German Lentil Soup

12:21 PM | Labels: German Lentil Soup

German Lentil Soup

To 1 gallon of soup stock, add 1 quart of lentils. Let boil until lentils are soft, with 1 sliced onion. Then add some small sausages. Let boil five minutes. Season to taste and serve the soup with the sausages and croutons fried in butter.

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Swiss Steak

12:15 PM | Labels: Swiss Steak

Swiss Steak

Season a round steak with salt, black pepper and paprica; dredge with flour and let fry in hot lard on both sides until brown. Then add some sliced onions and moisten well with tomato−sauce. Cover and let simmer half an hour. Serve hot on a platter with mashed potatoes.

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Oriental Stewed Prawns

12:11 PM | Labels: Oriental Stewed Prawns

Oriental Stewed Prawns

Clean and pick 3 dozen prawns. Heat some dripping in a large saucepan; add the prawns, 1 chopped onion, salt, pepper and 1 teaspoonful of curry−powder. Add 1 pint of stock and let simmer half an hour until tender. Serve on a border of boiled rice; garnish with fried parsley.

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Italian Sugar Cakes

12:07 PM | Labels: Italian Sugar Cakes

Italian Sugar Cakes

Beat 1−1/2 pounds of sugar and 1/2 pound of butter to a cream; add 4 yolks of eggs, a pinch of salt and nutmeg. Stir in 1/2 pound of flour, 4 ounces of currants, 2 ounces of chopped almonds, 1 tablespoonful of

citron and candied orange peel chopped fine. Add the whites beaten stiff and bake in small well−buttered cake−tins until done; then cover with a thin icing.

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Berlin Herring Salad

12:04 PM | Labels: Berlin Herring Salad

Berlin Herring Salad

Soak the herring over night; remove the milch and mash fine. Cut off the head, skin and bone; chop the herring; add chopped apples, pickles, potatoes, olives and capers. Put in the salad bowl; then add the yolk of a hard−boiled egg to the mashed milch, mustard, 1 teaspoonful of sugar mixed with 1/4 cup of vinegar and a little lemon−juice, salt and pepper. Pour the sauce over the salad and garnish with olives and sliced lemon.

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Bombay Spinach

11:44 AM | Labels: Bombay Spinach

Bombay Spinach

Boil the spinach in salted water until tender; drain and chop fine. Fry 1 chopped onion in 2 tablespoonfuls of butter; add the chopped spinach, a pinch of pepper and curry−powder. Cover and let simmer five minutes.
Serve on a platter with stewed prawns and garnish
with croutons.

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Swiss Baked Eggs

2:29 PM | Labels: Swiss Baked Eggs

Swiss Baked Eggs

Melt 1 ounce of butter in a baking−pan; then cover the bottom of the pan with thin slices of Swiss cheese. Break in 6 eggs; sprinkle with salt and pepper. Pour over 4 tablespoonfuls of cream; sprinkle with grated Swiss cheese, and let bake in the oven to a delicate brown. Serve hot.

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Russian Omelet

2:25 PM | Labels: Russian Omelet

Russian Omelet

Chop 2 shallots with a little parsley and cook in hot water. Add 2 tablespoonfuls of caviare and a teaspoonfulof lemon−juice; season to taste. Beat 4 eggs with 1 tablespoonful of cream, salt and pepper, and fry in an omelet−pan with hot butter until done. Put the mixture in the centre; turn in the ends and serve at once.

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Belgian Potato Salad

2:23 PM | Labels: Belgian Potato Salad

Belgian Potato Salad

Slice cold boiled potatoes very thin and mix with chopped celery and onion; season with salt and pepper.
Then mix the yolks of 2 hard−boiled eggs with 1 tablespoonful of olive−oil. Add to the salad with 2 tablespoonfuls of vinegar. Sprinkle with chopped parsley and serve.

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Haggis

2:21 PM | Labels: Haggis

Haggis (SCOTCH)

Chop a sheep's tongue, liver and heart and 1 pound of bacon. Add 2 large chopped onions; season with 1/4 teaspoonful of red pepper and 1 teaspoonful of mixed herbs and salt to taste. Mix with 1 pint of toasted oatmeal, 2 beaten eggs and the grated rind and juice of a lemon. Then clean the pouch of the sheep and fill with the mixture. Lay in boiling water and let boil three hours. Serve with apple−sauce.

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Rissotto

2:19 PM | Labels: Rissotto

Rissotto

Boil 1 cup of rice in salted water until soft; drain. Then grate Parmesan cheese and cover the rice with cheese.
Let steam in the oven a few minutes; then pour over some highly seasoned tomato−sauce, and serve hot with fried veal chops.

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Vienna Peach Torte

2:10 PM | Labels: Vienna Peach Torte

Vienna Peach Torte

Make a rich pie−dough; then line a pie−dish with the dough. Pare and remove the stones from the peaches and cut into quarters. Lay closely on the pie; sprinkle with brown sugar and moisten with wine. Bake in a
moderate oven until done. Then spread with a meringue and let brown in the oven a few minutes..

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English Stuffed Goose

2:05 PM | Labels: English Stuffed Goose

English Stuffed Goose

Season a fat goose with salt and pepper, and rub well with vinegar. Then core small apples and fill the goose with the whole apples. Put in the baking−pan, sprinkle with flour; pour over 1 cup of hot water; add a lump of butter and bake until done. Baste often with the sauce in the pan. Serve the goose with the whole apples

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Bavarian Wine Soup

2:01 PM | Labels: Bavarian Wine Soup

Bavarian Wine Soup

Mix 3 pints of red wine with 1 pint of water. Add sugar, nutmeg and cinnamon to taste and the grated peel of half a lemon. Let come to a boil; then stir in the yolks of 2 well−beaten eggs. Do not boil again. Serve hot with biscuits.

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Dutch Eggs

2:02 PM | Labels: Dutch Eggs

Dutch Eggs

Heat some butter in a pan; then break in as many eggs as needed and fry them; add some sliced onions.
Remove the eggs to a platter; arrange the onions on the eggs; sprinkle with salt and red pepper and pour over
some lemon?juice. Serve as hot as possible on toast.

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Norwegian Salad

1:58 PM | Labels: Norwegian Salad

Norwegian Salad

Cut some pickled herring into pieces and mix with flaked lax, 2 peeled apples and 2 boiled potatoes. Cut into
dice pieces; add some chopped shallots and gherkins; sprinkle with finely minced tarragon and chervil, salt
and pepper. Cover with a plain salad dressing

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Madras Baked Fish

1:56 PM | Labels: Madras Baked Fish

Madras Baked Fish

Season a fish with salt, pepper, some grated green ginger and curry?powder. Place in a baking?pan with 1
sliced onion, 2 chopped green peppers and 1 sprig of parsley. Pour over some water and hot melted butter;
sprinkle with flour and bake until done. Garnish with sliced lemon and parsley.

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‏Russian Pancakes

1:52 PM | Labels: ‏Russian Pancakes

‏Russian Pancakes

Make a pancake batter and fry in thin cakes. Then spread them with a layer of anchovies, butter and a layer of
caviare. Sprinkle with minced shallots, cayenne pepper and lemon?juice. Roll up and serve hot as possible.

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Austrian Potato Dumplings

1:50 PM | Labels: Austrian Potato Dumplings cook

Austrian Potato Dumplings

Peel 5 potatoes and boil whole in salted water until tender. Drain, let get cold, then grate them and mix with 4

eggs and 1 ounce of butter; add salt to taste. Mix well; add flour enough to form into dumplings and fry in

deep hot lard until brown. Serve hot with cooked fruit.

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Egyptian Meat Balls

1:21 PM | Labels: Egyptian Meat Balls cook

Egyptian Meat Balls

Chop 1 pound of raw beef; season with salt, pepper and 1 teaspoonful of curry−powder; add 2 stalks of

chopped celery, 1 small onion and some chopped parsley. Mix with 2 beaten eggs and 1/2 cup of

bread−crumbs, and make into small balls. Let cook in hot butter until tender. Serve on a border of boiled rice

and pour over all a highly seasoned tomato−sauce

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Scotch Scones

1:17 PM | Labels: Scotch Scones cook

Scotch Scones

Sift 1−1/2 pints of flour; add a pinch of salt, 1 teaspoonful of soda mixed with 1 pint of sour milk. Mix to a

soft dough. Lay on a well−floured baking−board and roll 1 inch thick. Cut with a round cake−cutter and bake

on a hot greased griddle until brown on both sides. Serve hot with butter

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Chinese Chicken

1:10 PM | Labels: Chinese Chicken cook

Chinese Chicken

Cut a fat chicken into pieces at the joints; season with all kinds of condiments; then put in a deep saucepan.

Add some chopped ham, a few sliced bamboo sprouts, 1 chopped onion and a handful of walnuts. Cover with

hot water and let stew slowly until tender. Add some Chinese sauce and parsley. Serve with shredded

pineapple

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Turkish Pudding

1:08 PM | Labels: Turkish Pudding cook

Turkish Pudding

Dissolve 1/2 box of gelatin; chop 1/4 pound of dates and mix with 2 ounces of boiled rice, 1/2 cup of

pulverized sugar and 1 teaspoonful of vanilla; then mix the gelatin with 1 pint of whipped cream. Mix all well

together and turn into a mold and stand on ice until cold. Sprinkle with chopped nuts. Serve with whipped

cream

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English Gems

1:06 PM | Labels: cook English Gems

English Gems

Cream 1 cup of butter with 2 cups of brown sugar; add 4 beaten eggs, 1 teaspoonful of soda dissolved in 1

large cup of strong coffee, 1 cup of molasses, 4 cups of sifted flour, 1/2 teaspoonful each of nutmeg, allspice,

cloves and mace, 2 teaspoonfuls of cream of tartar sifted with 1/2 cup of flour, 1 cup of raisins, 1/2 cup of

currants and chopped citron. Mix well and fill buttered gem pans 1/2 full and bake until done. Then cover

with chocolate icing

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East India Fish

1:03 PM | Labels: East India Fish cook

East India Fish

Slice 1/2 pound of cooked salmon; then heat 1 ounce of butter in a stew−pan; add 2 small onions chopped

fine, 1 ounce of cocoanut, 2 hard−boiled eggs chopped. Let cook a few minutes, then add 1 pint of milk; let

boil up once. Add the fish, 1 teaspoonful of curry paste, 1 teaspoonful of paprica and salt to taste. Let cook a

few minutes, then stir in 1 large tablespoonful of boiled rice. Serve very hot with toast

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Austrian Goulasch

12:55 PM | Labels: Austrian Goulasch cook

Austrian Goulasch

Boil 2 calves' heads in salted water until tender; then cut the meat from the bone. Fry 1 dozen small peeled

onions and 3 potatoes, cut into dice pieces; stir in 1 tablespoonful of flour and the sauce in which the meat was

cooked. Let boil up, add the sliced meat, 1 teaspoonful of paprica and salt to taste; let all cook together fifteen

minutes then serve very hot

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