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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 ...
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...
Egyptian Meat Balls
Chop 1 pound of raw beef; season with salt, pepper and 1 teaspoonful of curry−powder; add 2 stalks of,
chopped ce...
Egyptian Cabbage
Parboil a cabbage in salted water; drain and stuff with chopped cooked mutton. Mix with chopped ham, 1,
onion and 2 spr...
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...
Egyptian Meat−pie
Line a large baking−dish with pie−dough. Have ready 1/2 pound of calf's liver chopped, and 1/2 pound of,
fr...
English Meat Loaf.
Chop cooked veal and boiled ham; place in a well−greased mold alternate layers of veal, ham and hard−boiled,...
English Boiled Pudding.
Mix 1/2 pound of butter with 1/2 pound of powdered sugar to a cream. Add the yolks of 6 eggs beaten, 1/2,
cup of seeded...
English Muffins.
Take 1 quart of warm milk, 1/2 cup of yeast, 1 teaspoonful of salt and flour enough to make a stiff batter; let,
stand ...
English Roast Veal.
Season a veal loin roast with salt and pepper and rub with butter. Put in the dripping−pan with sliced onions,,
t...
English Salad.
Pick, wash and drain 2 heads of lettuce and break into pieces. Mix with some watercress, shredded celery and,
a few lea...
English Creamed Asparagus.
Cut tough ends from the asparagus; scrape and boil in salted water until tender. Make a cream sauce. When,
done, stir i...
English Ham Sandwiches.
Cut thin slices of fresh bread. Chop ham with the yolks of 2 hard−boiled eggs; add some made mustard and,
fresh b...
English Chicken Salad.
Mix 1 cup of cold chicken cut fine with 1 cup of chopped celery, 1 cup of cooked chestnuts chopped and 2,
green peppers...
English Chocolate Pudding.
Soak 6 ounces of bread−crumbs in milk and press dry; add 2 ounces of butter mixed with 3 ounces of sugar,
and 3 o...
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English Tarts.
Make a rich puff paste; roll out thin and cut into squares; then fill with fruit jam; turn over and pinch in the,
edges...
Egyptian Stuffed Peppers.
Cut off the tops and remove the seeds from large sweet peppers. Stuff with chopped raw beef highly seasoned,,
and mix w...
English Tea Cakes.
Beat 1/4 pound of butter with 1/4 pound of sugar to a cream. Add 1 egg and 1 teaspoonful each of cinnamon,
and mace. Mi...
English Peach Pie.
Make a rich pie−crust and let bake until done. Peel and chop some peaches and mix with sugar to taste. Fill,
the ...
English Buns.
Set a sponge over night with 1 cake of compressed yeast dissolved in a cup of warm water, 3 cups of milk and,
flour eno...
Eels A La Poulette.
Clean and skin the eels; let boil with salt, pepper and vinegar. Then cut into three−inch pieces. Heat 2,
tablesp...
English Pigeon Pie.
Clean and season some young pigeons. Stuff each with chopped oysters and bits of butter and let stew until,
tender with...
English Layer Cake.
Bake 3 layers of sponge−cake; then mix some jelly with wine and spread between the layers and over the top,
and s...
English Plum Pudding.
Soak 1 pound of stale bread in hot milk; then add 1/2 pound of sugar, 1 pound of seeded raisins, and 1 pound,
of curran...
Egyptian Salad.
Mix highly seasoned cold cooked rice with some grated onion, chopped parsley and chives; add 2 dozen fine,
cut French s...
English Dumplings.
Beat 3 yolks of eggs with 1 tablespoonful of sugar; add 1/2 cup of finely chopped suet, 1/2 cup of currants,,
1/2 teasp...
English Cream Pudding.
Line a well−buttered pudding−dish with a rich puff−paste and bake. Then beat 1 cup of butter with 1/2 ...
English Stuffed Duck.
Clean and season the duck; then chop the giblets. Add 1 onion, some celery and parsley. Mix with 1 cup of,
bread−...
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