Choice Receipts : selected from the best manuscript authorities.

Date:
1872
Catalogue details

Licence: Public Domain Mark

Credit: Choice Receipts : selected from the best manuscript authorities. Source: Wellcome Collection.

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    two spoonfuls of cream, (or a piece of butter,) six small, pounded crackers, two spoonfuls pepper, one of salt, some marjoram. Form into a loaf. Sprinkle the top with bread crumbs, and little bits of butter. Bake in a pan with a very little water, and baste fre- quently with wine and the water from the pan. Bake about two hours. To be eaten pold. A Salad Dressing.—The yolk of a hard-boiled egg, the yolk of one raw, one teaspoonful salt, a little red pepper, and mustard. Pour in very slowly five table- spoonfuls of oil, mixing well. When made to a smooth paste, add two spoonfuls of rich cream; lastly, one spoonful of vinegar. This will keep on ice sev- eral days. Chicken Salad.—Roast or boil the chicken with salt in the water. Remove all the skin and fat; cut the meat up fine. For one large chicken, use three or four roots of celery. Cut it up in pieces, not too fine, and let stand in cold water. Never mix a salad until the last moment. For the dressing use the yolks of four or six eggs, half hard boiled, salt and mustard to your taste. Stir in little by little, a flask of the very best oil, and add,as you require, one or two spoonfuls of vinegar ; lemon juice is better. Mix a part of the