Ingredients
- Five pounds of leg or shin of beef
- One gallon of water
- One teaspoon of salt
- Two heads of celery
- Five carrots
- Three onions
- Four turnips
- Two tomatoes
- A bunch of sweet herbs
Directions
- Cut meat in two or three pieces and place in a gallon of cold water
- Salt well while bringing to a boil, skim as soup heats.
- Boil slowly with a regular heat for about 4 hours
- Add two heads of celery, five carrots cut small, two tomatoes, three onions sliced and fried, and the sweet herbs tied in muslin
- Add turnips 30 minutes before serving
- If any portion of the meat is required for the table, remove from the soup 2 hours before serving.
- Strain soup through a hair sieve before serving.
Ingredients
- Five pounds of leg or shin of beef
- One gallon of water
- One teaspoon of salt
- Two heads of celery
- Five carrots
- Three onions
- Four turnips
- Two tomatoes
- A bunch of sweet herbs
Directions
- Cut meat in two or three pieces and place in a gallon of cold water
- Salt well while bringing to a boil, skim as soup heats.
- Boil slowly with a regular heat for about 4 hours
- Add two heads of celery, five carrots cut small, two tomatoes, three onions sliced and fried, and the sweet herbs tied in muslin
- Add turnips 30 minutes before serving
- If any portion of the meat is required for the table, remove from the soup 2 hours before serving.
- Strain soup through a hair sieve before serving.
Ingredients
- Chicken
- Salt
- Pepper
- Sweet oil
Directions
- Wash chicken thoroughly.
- Dry carefully the chicken with a cloth.
- Salt and pepper the chicken 2 or 3 hours before cooking and put in refrigerator.
- Add sweet oil on the chicken before broiling it over a slow fire.
- Occasionally baste chicken with water while broiling.
Ingredients
- Chicken
- Salt
- Pepper
- Sweet oil
Directions
- Wash chicken thoroughly.
- Dry carefully the chicken with a cloth.
- Salt and pepper the chicken 2 or 3 hours before cooking and put in refrigerator.
- Add sweet oil on the chicken before broiling it over a slow fire.
- Occasionally baste chicken with water while broiling.
Ingredients
- One pound of rice
- Roast chicken
- Slice of ham
- Tablespoon of lard
- One or two spoonfuls of cooked tomatoes
- Optional: oysters, shrimp, turkey, or sausage
Directions
- Wash and soak pound of rice.
- Cut up cold roast chicken and the slice of ham.
- Add the chicken and ham into a pot, along with the spoonful of lard to fry. Optional: add the cut up oysters, shrimp, turkey, or sausage at this time as well.
- Stir in the rice while adding a pint of hot water.
- Cover pot and let cook slowly until rice is almost dry.
- Once rice is nearly dry, add one or two spoonfuls of cooked tomatoes upon your choosing.
Ingredients
- One pound of rice
- Roast chicken
- Slice of ham
- Tablespoon of lard
- One or two spoonfuls of cooked tomatoes
- Optional: oysters, shrimp, turkey, or sausage
Directions
- Wash and soak pound of rice.
- Cut up cold roast chicken and the slice of ham.
- Add the chicken and ham into a pot, along with the spoonful of lard to fry. Optional: add the cut up oysters, shrimp, turkey, or sausage at this time as well.
- Stir in the rice while adding a pint of hot water.
- Cover pot and let cook slowly until rice is almost dry.
- Once rice is nearly dry, add one or two spoonfuls of cooked tomatoes upon your choosing.
Ingredients
- Terrapin (as many as needed)
- Pint of meat and liquor
- Half pound of butter
- A pinch of dry mustard
- Wineglass of sherry or maderia
- Salt
- Optional: About a cup of cream
Directions
- Put them in a tub of cold water for about a hour.
- Throw them into a tub of boiling water until dead.
- Wipe thoroughly until black skin/dirt is removed.
- Return them back into boiling water until soft enough to remove shell and claws easily.
- Once soft, hold over bowl to remove shell and take out the liver, which would spoil the terrapin.
- In another bowl pick the meat off the terrapin, leaving the small bones.
- Add liquor until mixture amounts to a pint.
- Add a half pound of butter.
- Sprinkle a pinch of dry mustard.
- Add a wineglass of sherry or madeira.
- Add salt to taste.
- Heat when ready to serve, using hot plates.
- Optional: Add about a cup of cream.
