Chapter 12
chapter twelve of three hundred and sixty five foreign dishes this librivox recording is in the public domain three hundred and sixty five foreign dishes by unknown chapter twelve december i english plum pudding soak one pound of stale bread in hot milk then add one half pound of sugar one pound of seeded raisins and one pound of currants all dredged with flour one fourth pound of chopped citron one pound of finely chopped beef suet one nutmeg grated one tablespoonful of cinnamon cloves and mace mixed together a pinch of salt one glass of wine and one glass of fine brandy mix with the yolks of eight eggs and the whites beaten to a stiff froth pour the mixture into a wet cloth dredged with flour tie well and let boil five hours serve with wine sauce two swedish rice pudding mix three fourth cup of rice in one quart of milk add one cup of sugar a pinch of salt and one teaspoonful of vanilla pour into a pudding dish put bits of butter over the top and let bake in a moderate oven until done serve cold
three portugal soup boil two pounds of beef and two pigs feet in four quarts of water season with salt and pepper let boil well add one head of lettuce one half head of cabbage a few thin slices of pumpkin two carrots and one clove of garlic all cut fine and one herb bouquet let all cook until tender then add one half can of peas remove the meat cut into thin slices season and serve with the soup four chinese salad mix two dozen cooked oysters with three truffles and two cooked potatoes cut into shreds season with salt and pepper add all kinds of chopped herbs and moisten with white wine line the salad bowl with crisp lettuce leaves fill with the mixture sprinkle with finely chopped parsley pour over a mayonnaise dressing and garnish with anchovy fillets five egyptian salad mix highly seasoned cold cooked rice with some grated onion chopped parsley and chives add two dozen fine cut french sardines put on crisp lettuce leaves in a salad bowl and cover with a mayonnaise dressing garnish with thin shreds of red beets and serve six english dumplings beat three yolks of eggs with one tablespoonful of sugar add one half cup of finely chopped suet one half cup of currants one half teaspoonful of salt and a little nutmeg
sift one cup of flour with one heaping teaspoonful of baking powder mix well with the beaten whites of the eggs make into dumplings the size of an egg let steam serve hot with lemon sauce seven irish pancakes mix one half pound of sifted flour with two beaten eggs a pinch of salt a pint of milk and one half ounce of melted butter mix well to a smooth pancake batter and fry in hot lard to a delicate brown sprinkle with powdered sugar and serve hot eight english cream pudding line a well buttered pudding dish with a rich puff paste and bake then beat one cup of butter with one half pound of pulverized sugar add the grated rind and juice of a lemon and beat well with the yolks of six eggs add the whites beaten to a froth fill the pudding dish with the mixture and bake until done nine bavarian roast turkey clean and season a fat turkey stuff with three raw potatoes two apples and one onion grated mix with a lump of butter mix with a lump of butter mix with a lump of butter and one cup of bread crumbs add one egg season with sage thyme salt and pepper then put in a dripping pan pour in one cup of water and dredge with flour let bake in a hot oven until done
ten jewish stewed cabbage shred a red cabbage very fine heat two tablespoonfuls of drippings in a pan add the cabbage cover and let stew with two apples and one onion chopped fine then brown one tablespoonfuls of flour in hot butter add one half cup of water mix with vinegar season with salt pepper and sugar to taste pour the sauce over the cabbage let simmer ten minutes add one half cup of red wine let boil up and serve hot eleven venison a la francaise season venison steaks with salt pepper and lemon juice put in a saucepan with two tablespoonfuls of hot butter add one onion two bay leaves one clove of garlic and a sprig of parsley minced fine let brown then add one half can of mushrooms some thyme chopped fine and a glass of claret cover and let simmer until tender serve with toasted croutons and currant jelly twelve italian macaroni boil macaroni in salted water until tender drain then heat two tablespoonfuls of butter in a saucepan add the macaroni one half cup of chopped boiled tongue one half cup of chopped mushrooms one half cup of grated cheese
cover let get very hot then mix a highly seasoned tomato sauce with a small glass of wine let boil up and pour over the macaroni serve hot with roast veal thirteen russian stuffed tongue take fresh beef tongue make an incision with a sharp knife and fill with chopped onions bread crumbs a lump of butter sage thyme salt and pepper sew up and let boil until nearly done remove the skin then stick cloves all over the tongue and let cook until tender add two tablespoonfuls of vinegar and one tablespoonful of butter serve garnish with sliced beets olives and sprigs of parsley fourteen hungarian dumplings mix two eggs with one tablespoonful of water a pinch of salt and enough sifted flour to make a stiff dough roll out on a well-floured baking board as thin as possible cut into three inch squares and fill with the following mixture one cup of cottage cheese mix with one tablespoonful of butter two beaten eggs sugar cinnamon and nutmeg to taste
fill the dumplings press the edges well together boil some milk season with a pinch of salt and sugar to taste lay in the dumplings and boil until done serve with the sauce fifteen german german stewed fish clean the fish cut into large slices salt well and sprinkle with black pepper and let stew with sliced onion some celery and parsley add a few slices of lemon let cook fifteen minutes to the pound then mix one tablespoonful of flour with two tablespoonfuls of butter add the fish let cook five minutes more and serve hot or cold sixteen french stuffed partridge clean singe and draw young partridges season and stuff each bird with chopped oysters well seasoned and sprinkle with parsley put a small piece of butter in each bird place the birds in a baking-pan cover with thin slices of bacon add a little hot water and bake in a hot oven until done serve with toast
seventeen russian pickled herring soak one dozen herring overnight in water then mash the milch and rose and mix with four tablespoonfuls of brown sugar put the herring in a large dish with two large onions sliced make alternate layers of herring onions and sliced lemon eight bay leaves a few cloves whole peppers and some mustard seed pour over all some vinegar ready to serve in five hours will keep for one week serve with boiled potatoes eighteen hungarian duck season and roast the duck then cut into pieces for serving chop the giblets add to the gravy in which the duck was roasted with one glass of red wine one fourth teaspoonful of paprika a pinch of cloves and the juice of a lemon let boil add the sliced duck and let simmer until tender serve hot garnish with fried croutons nineteen venison a la parisienne cut venison into pieces heat two tablespoonfuls of butter add one onion one bay leaf two sprigs of parsley and two of thyme all chopped fine add the venison salt and pepper
let all fry a few minutes then add one cup of consomme and let simmer until tender add one half glass of sherry and one half can of chopped mushrooms let all get very hot and serve with toasted croutons twenty jewish boiled fish clean and season a large fish with salt and pepper and let cook with one cup of vinegar one large onion two sprigs of parsley and two of thyme one tablespoonful of butter one half cup of raisins a few cloves one lemon sliced and one teaspoonful of prepared mustard let cook until done remove the fish add two large pickles chopped and one fourth cup of sugar and thicken with the yolks of two eggs well beaten serve hot or cold garnished with parsley english stuffed duck clean and season the duck then chop the giblets add one onion some celery and parsley mix with one cup of bread crumbs and a beaten egg season this highly and fill the duck put in the dripping pan with some hot water one half glass of sherry and a lump of butter sprinkle with flour bake until done serve with applesauce twenty two french stewed rabbits skin and clean the rabbits cut into pieces at the joints season well heat two tablespoonfuls of drippings in a stew pan add the rabbits one onion and two cloves of garlic sliced fine one bay leaf two sprigs of parsley and thyme let all brown a few minutes then add one cup of hot water and cook slowly until tender
thicken the sauce with flour and butter add a glass of claret boil up and serve twenty three italian salad cut one pound of cooked veal in very small pieces add one herring that has been soaked in milk three cooked potatoes two pickles three boiled beets three apples two stalks of celery one cooked carrot pour over a mayonnaise dressing and garnish with sliced hard-boiled eggs olives and capers twenty four hungarian stewed pigeons season the pigeons and stuff with chopped chicken let stew slowly with chopped onions chives celery and parsley add salt and paprika to taste cook until tender serve hot with beet salad twenty five vienna baked goose breast take the breast of the goose and cut the meat from the bone chop fine with some onion one clove of garlic parsley and a little thyme salt black pepper and paprika mix with two eggs and fine bread crumbs put the chopped breast mixture back on the bone place in a baking dish pour over some dripping sprinkle with flour and bake until brown serve with sour apple compote
twenty six italian veal and macaroni season tender veal cutlets with salt and red pepper and saute in hot olive oil then cover and simmer until tender boil macaroni until tender drain add the macaroni to the veal with one cup of stock and three tablespoonfuls of chopped cheese let all simmer ten minutes put on a platter and cover with bread crumbs fried in butter serve hot twenty seven french squirrel fricassee cut the squirrels into pieces at the joints sprinkle well with salt let lay one hour then sprinkle with pepper and lemon juice put two large tablespoonfuls of dripping in a pan when hot lay in a squirrel with one sliced onion cover and let brown then add one cup of tomato sauce some celery seed and chopped parsley and one cup of hot water let simmer until tender add one half glass of sherry wine let get very hot and serve with french peas twenty eight irish mutton stew season mutton chops with salt and pepper put a tablespoonful of hot drippings in a saucepan add the chops some sliced turnips potatoes and onions salt and pepper
then cover with water and cook slowly until tender thicken the sauce with a little flour mixed with half cup of milk season to taste and serve very hot twenty nine german bread pudding crumb a stale loaf of bread to make two cupfuls and soak in one quart of milk beat the yolks of four eggs with one cup of powdered sugar add the bread a small cup of raisins and the grated peel of a lemon mix all well put in a well buttered pudding-dish and bake until brown beat the whites with a pinch of salt sugar and a little lemon juice spread on the top let get light brown in the oven serve with wine sauce thirty hungarian spice cakes sift one pound of flour beat the yolks of four eggs with one pound of sugar add half ounce cinnamon half ounce of ginger one fourth teaspoonful of cloves some grated lemon peel and a pinch of salt make all into a dough and roll into small cakes about an inch in diameter put on well buttered baking plates sprinkled with flour and bake in a moderate oven until a rich brown serve with wine
thirty one french braised sweetbread parboil the sweetbreads drain put in the baking pan with a piece of salt pork one onion one carrot one bay leaf and a sprig of thyme all cut fine sprinkle with pepper dredge with flour add one half cup of stock let cook in the oven until done serve with mushrooms chapter twelve and of three hundred and sixty five foreign dishes by unknown
