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Boulettes

12:45 PM | Labels:

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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Posted by سيد أحمد

Russian Beet Soup

12:43 PM | Labels:

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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Posted by سيد أحمد

Spaghetti

12:41 PM | Labels:

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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Posted by سيد أحمد

Dutch Sweet Potato Puff

12:39 PM | Labels:

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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Posted by سيد أحمد

French Spiced Venison

12:36 PM | Labels:

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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Posted by سيد أحمد

German Lentil Soup

12:21 PM | Labels:

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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Posted by سيد أحمد

Swiss Steak

12:15 PM | Labels:

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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Posted by سيد أحمد
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