Place half a pound of maccaroons or Naples biscuits at the bottom of a large glass bowl. Pour on them as much white wine as will cover and dissolve them. Make a rich custard, flavoured with bitter almonds or peach leaves; and pour it when cold on the maccaroons; the custard may be either baked or boiled. Then add a layer of marmalade or jam. Take a quart of cream, mix with it a quarter of a pound of sugar, and half a pint of white wine, and whip it with rods to a stiff froth; laying the froth (as you proceed) on an inverted sieve, with a dish under it to catch the cream that drips through; which must be saved and whipped over again. Instead of rods you may use a little tin churn. Pile the frothed cream upon the marmalade in a high pyramid. To ornament it,--take preserved water-melon rind that has been cut into leaves or flowers; split them nicely to make them thinner and lighter; place a circle or wreath of them round the heap of frothed cream, interspersing them with spots of stiff red currant jelly. Stick on the top of the pyramid a sprig of real flowers.

Tags: dessert drink vintage

Take a breast of veal, cut off both the ends, and half roast it; then put it into a stew-pan, with a quart of brown gravy, a spoonful of mushroom-powder, a blade or two of mace, and lemon-peel; so let it stew over a slow fire whilst your veal is enough; then put in two or three shred mushrooms or oysters, two or three spoonfuls of white wine; thicken up your sauce with flour and butter; you may lay round your veal some stew'd morels and truffles; if you have none, some pallets stew'd in gravy, with artichoke-bottoms cut in quarters, dipt in eggs and fry'd, and some forc'd-meat-balls; you may fry the sweet-bread cut in pieces, and lay over the veal, or fry'd oysters; when you fry your oysters you must dip them in egg and flour mixed. Garnish your dish with lemon and pickles.

Tags: bread drink barbeque vintage

Take a small chicken; clean and prepare it. Take a slice of ham fat
four fingers wide and one finger long (or one tablespoon of good
lard). Chop up very fine with a chopping knife, and put into a
good-sized saucepan. Take one-half an onion, a small carrot, a piece
of celery, and cut all into very small pieces and add them all to the
fat. Then put in the chicken, the salt, pepper, and a pinch of
allspice, and cover the saucepan. Cook until the chicken is covered,
basting with the grease, and turning the chicken until it is brown on
all sides; then add one-third of a glass of red or white wine. When
the wine has become absorbed, add one tablespoon of the tomato
paste,
dissolved in a cup of hot water (or a cup of tomato sauce not too
thick). Cook for a few moments more--until the chicken is thoroughly
cooked.

Prepare the Indian meal as in receipt for Indian meal, and serve the
chicken surrounded by the Indian meal, with the sauce poured over all
and grated cheese sprinkled over the Indian meal.

Pigeon may be prepared in the same way as the chicken and served
with
the Indian meal; or either one may be served instead of the Indian
meal with rice, as in receipt for Risotto alla Nostrale; Macaroni, as
in receipt for Macaroni with Butter, or Ribbon Macaroni, as in receipt
given.

Tags: chicken italian drink pasta vintage

Mix 1 oz. of bran with 1 pint of water; boil for 1/2 an hour, strain, and drink cool. A little orange or lemon juice is a pleasant addition. When this is used as a drink at breakfast or tea, a little milk and sugar may be added to it.

Tags: vegetarian vintage

One and half pound sugar, half pound butter, rubbed into two pounds flour, add one glass wine, one do. rose water, 18 eggs and a nutmeg.

Tags: drink cake dessert vintage

Pick out the big stalks of your Malaga raisins, then chop them very small, five gallons to every gallon of cold spring-water, let them steep a fortnight or more, squeeze out the liquor and barrel it in a vessel fit for it; first fume the vessel with brimstone; don't stop it up till the hissing is over.

Tags: drink vintage

Take the thickest stalks of purslain, lay them in salt and water six weeks, then take them out, put them into boiling water, and cover them well; let them hang over a slow fire till they be very green, when they are cold put them into pot, and cover them well with beer vinegar, and keep them covered close.

Tags: drink vintage

Take two ounces of vanilla bean and one of tonka. Soak the tonka in warm water until the skin can be rubbed off; then cut or chop in small pieces and put in two wine bottles. Fill with half alcohol, half water; cork, seal, and in a week's time will be ready for use.

Tags: kosher drink vintage

When you use lemons for punch or lemonade, do not throw away the peels but cut them in small pieces--the thin yellow outside (the thick part is not good)--and put them in a glass jar or bottle of brandy. You will find this brandy useful for many purposes. In the same way keep for use the kernels of peach and plum stones, pounding them slightly before you put them into the brandy.

Tags: drink cake dessert vintage

Take the juice of twelve lemons; grate the rind of six in it, let it stand over night; then take six pounds of white sugar and make a thick syrup. When it is quite cool, strain the juice into it, and squeeze as much oil from the grated rind as will suit the taste. Put in bottles, securely corked, for future use. A tablespoonful in a goblet of water will make a delicious drink on a hot day.

Tags: vintage