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A SELECTION OF OLD WORLD RECIPES FOR DECEMBER
An old-fashioned recipe for every day in the year
DECEMBER.
1. - 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 currants all dredged with flour,
1/4 pound of chopped citron, 1 pound of finely chopped beef suet, 1
nutmeg grated, 1 tablespoonful of cinnamon, cloves and mace mixed
together, a pinch of salt, 1 glass of wine and 1 glass of fine brandy.
Mix with the yolks of 8 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.
2. - Swedish Rice Pudding.
Mix 3/4 cup of rice in 1 quart of milk; add 1 cup of sugar, a pinch of
salt and 1 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.
3. - Portugal Soup.
Boil 2 pounds of beef and 2 pig's feet in 4 quarts of water; season with
salt and pepper. Let boil well. Add 1 head of lettuce, 1/2 head of
cabbage, a few thin slices of pumpkin, 2 carrots and 1 clove of garlic,
all cut fine, and 1 herb bouquet. Let all cook until tender; then add 1/2
can of peas. Remove the meat; cut into thin slices; season, and serve
with the soup.
4. - Chinese Salad.
Mix 2 dozen cooked oysters with 3 truffles, and 2 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.
5. - Egyptian Salad.
Mix highly seasoned cold cooked rice with some grated onion, chopped
parsley and chives; add 2 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.
6. - 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 teaspoonful of salt and a little
nutmeg. Sift 1 cup of flour with 1 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.
7. - Irish Pancakes.
Mix 1/2 pound of sifted flour with 2 beaten eggs, a pinch of salt, a pint
of milk and 1/2 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.
8. - 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 pound of pulverized sugar. Add the grated
rind and juice of a lemon and beat well with the yolks of 6 eggs; add the
whites beaten to a froth. Fill the pudding-dish with the mixture and bake
until done.
9. - Bavarian Roast Turkey.
Clean and season a fat turkey. Stuff with 3 raw potatoes, 2 apples and 1
onion grated. Mix with a lump of butter and 1 cup of bread-crumbs; add 1
egg. Season with sage, thyme, salt and pepper; then put in a
dripping-pan. Pour in 1 cup of water and dredge with flour. Let bake in a
hot oven until done.
10. - Jewish Stewed Cabbage.
Shred a red cabbage very fine. Heat 2 tablespoonfuls of drippings in a
pan; add the cabbage; cover and let stew with 2 apples, and 1 onion
chopped fine. Then brown 1 tablespoonful of flour in hot butter; add 1/2
cup of water mixed with vinegar. Season with salt, pepper and sugar to
taste. Pour the sauce over the cabbage; let simmer ten minutes. Add 1/2
cup of red wine; let boil up and serve hot.
11. - Venison a la Francaise.
Season venison steaks with salt, pepper and lemon-juice. Put in a
saucepan with 2 tablespoonfuls of hot butter. Add 1 onion, 2 bay-leaves,
1 clove of garlic and a sprig of parsley minced fine. Let brown; then add
1/2 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.
12. - Italian Macaroni.
Boil macaroni in salted water until tender. Drain. Then heat 2
tablespoonfuls of butter in a saucepan; add the macaroni, 1/2 cup of
chopped boiled tongue, 1/2 cup of chopped mushrooms, 1/2 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.
13. - 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 2
tablespoonfuls of vinegar and 1 tablespoonful of butter. Serve, garnished
with sliced beets, olives and sprigs of parsley.
14. - Hungarian Dumplings.
Mix 2 eggs with 1 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: 1 cup of cottage cheese; mix with 1
tablespoonful of butter, 2 beaten eggs, sugar, cinnamon and nutmeg to
taste. Fill the dumplings, press the edges well together. Boil some milk,
seasoned with a pinch of salt and sugar to taste. Lay in the dumplings
and boil until done. Serve with the sauce.
15. - 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 1
tablespoonful of flour with 2 tablespoonfuls of butter; add to the fish.
Let cook five minutes more and serve hot or cold.
16. - 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.
17. - Russian Pickled Herring.
Soak 1 dozen herring over night in water; then mash the milch and roes
and mix with 4 tablespoonfuls of brown sugar. Put the herring in a large
dish with 2 large onions sliced; make alternate layers of herring, onions
and sliced lemon, 8 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.
18. - 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 1 glass of
red wine, 1/4 teaspoonful of paprica, 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.
19. - Venison a la Parisienne.
Cut venison into pieces. Heat 2 tablespoonfuls of butter; add 1 onion, 1
bay-leaf, 2 sprigs of parsley, and 2 of thyme, all chopped fine. Add the
venison, salt and pepper. Let all fry a few minutes; then add 1 cup of
consommé and let simmer until tender. Add 1/2 glass of sherry and 1/2 can
of chopped mushrooms. Let all get very hot and serve with toasted
croutons.
20. - Jewish Boiled Fish.
Clean and season a large fish with salt and pepper and let cook with 1
cup of vinegar, 1 large onion, 2 sprigs of parsley and 2 of thyme, 1
tablespoonful of butter, 1/2 cup of raisins, a few cloves, 1 lemon sliced
and 1 teaspoonful of prepared mustard. Let cook until done. Remove the
fish; add 2 large pickles chopped and 1/4 cup of sugar, and thicken with
the yolks of 2 eggs well beaten. Serve hot or cold, garnished with
parsley.
21. - 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-crumbs and a beaten egg.
Season this highly and fill the duck. Put in the dripping-pan with some
hot water, 1/2 glass of sherry and a lump of butter. Sprinkle with flour;
bake until done. Serve with apple-sauce.
22. - French Stewed Rabbits.
Skin and clean the rabbits; cut into pieces at the joints; season well.
Heat 2 tablespoonfuls of drippings in a stew-pan; add the rabbits, 1
onion and 2 cloves of garlic sliced fine, 1 bay-leaf, 2 sprigs of parsley
and thyme. Let all brown a few minutes; then add 1 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.
23. - Italian Salad.
Cut 1 pound of cooked veal in very small pieces; add 1 herring that has
been soaked in milk, 3 cooked potatoes, 2 pickles, 3 boiled beets, 3
apples, 2 stalks of celery, 1 cooked carrot. Pour over a mayonnaise
dressing and garnish with sliced hard-boiled eggs, olives and capers.
24. - Hungarian Stewed Pigeons.
Season the pigeons and stuff with chopped chicken. Let stew slowly with
chopped onions, chives, celery and parsley; add salt and paprica to
taste. Cook until tender. Serve hot with beet salad.
25. - Vienna Baked Goose Breast.
Take the breast of the goose and cut the meat from the bone; chop fine
with some onion, 1 clove of garlic, parsley and a little thyme, salt,
black pepper and paprica. Mix with 2 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.
26. - Italian Veal and Macaroni.
Season tender veal cutlets with salt and red pepper and sauté in hot
olive-oil; then cover and simmer until tender. Boil macaroni until
tender; drain. Add the macaroni to the veal with 1 cup of stock, and 3
tablespoonfuls of chopped cheese. Let all simmer ten minutes. Put on a
platter and cover with bread-crumbs fried in butter. Serve hot.
27. - 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 2 large
tablespoonfuls of dripping in a pan; when hot, lay in a squirrel with 1
sliced onion; cover and let brown. Then add 1 cup of tomato-sauce, some
celery seed and chopped parsley and 1 cup of hot water. Let simmer until
tender. Add 1/2 glass of sherry wine. Let get very hot and serve with
French peas.
28. - 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 1/2 cup of milk.
Season to taste and serve very hot.
29. - German Bread Pudding.
Crumb a stale loaf of bread to make 2 cupfuls and soak in 1 quart of
milk. Beat the yolks of 4 eggs with 1 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.
30. - Hungarian Spice Cakes.
Sift 1 pound of flour; beat the yolks of 4 eggs with 1 pound of sugar;
add 1/2 ounce cinnamon, 1/2 ounce of ginger, 1/4 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.
31. - French Braised Sweetbread.
Parboil the sweetbreads; drain. Put in the baking-pan with a piece of
salt pork, 1 onion, 1 carrot, 1 bay-leaf and a sprig of thyme, all cut
fine. Sprinkle with pepper, dredge with flour; add 1/2 cup of stock. Let
cook in the oven until done. Serve with mushrooms.
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