Ingredients
- 1 quart of milk
- 1 tablespoon of yeast
- 2 eggs
- Flower
- Salt
Directions
- Mix 1 quart of milk, 1 tablespoon of yeast, 2 well beaten eggs, 1 tablespoon of yeast, and a little salt.
- Set it to rise at night for breakfast.
- Bake on the griddle as buckwheat cakes. Stiring is not necessary.
Ingredients
- 1 quart of milk
- 1 tablespoon of yeast
- 2 eggs
- Flower
- Salt
Directions
- Mix 1 quart of milk, 1 tablespoon of yeast, 2 well beaten eggs, 1 tablespoon of yeast, and a little salt.
- Set it to rise at night for breakfast.
- Bake on the griddle as buckwheat cakes. Stiring is not necessary.
Ingredients
- 2 teaspoons of allspice
- 12 peeled onions
- Fat steak
- Salt
- Pepper
- Flour
- 1 pint of water
- Parsley
- Thyme
- Bay leaves
- Flour
- Garlic (optional)
Directions
- Get a fat steak, wash, salt, and pepper it, and lard it all over.
- Pierce it through with a knife and slip in thin pieces of raw middling.
- Flour it and brown it well in a spider.
- Add some parsley, thyme, bay leaves, and 1 dozen onions, peeled, and a little flour to thicken the gravy, a dessertspoonful of allspice.
- Brown the meat.
- Add 1 pint of water (and garlic if desired).
- Stew togehter for 4 hours.
Ingredients
- 2 teaspoons of allspice
- 12 peeled onions
- Fat steak
- Salt
- Pepper
- Flour
- 1 pint of water
- Parsley
- Thyme
- Bay leaves
- Flour
- Garlic (optional)
Directions
- Get a fat steak, wash, salt, and pepper it, and lard it all over.
- Pierce it through with a knife and slip in thin pieces of raw middling.
- Flour it and brown it well in a spider.
- Add some parsley, thyme, bay leaves, and 1 dozen onions, peeled, and a little flour to thicken the gravy, a dessertspoonful of allspice.
- Brown the meat.
- Add 1 pint of water (and garlic if desired).
- Stew togehter for 4 hours.
Ingredients
- 1/2 lbs beef or veal
- 2 slices of salt pork 1 inch thick
- 6 small onions
- 1 tablespoon of sweet marjoram
- 1 tapblespoon of nutmeg
- 1 teaspoon black pepper
- 2 teaspoons of powdered mace
- 8 eggs
- 3 sifted crackers
- 1/2 cup of wine
- 1/4 cup of butter
- 2 tablespoons of salt
- Flour
- Lard
Directions
- Chop 1/2 lbs of beef or veal with 2 slices of salt pork.
- Add some of the lights and liver, 6 small onions, 1 tablespoon of sweet marjoram, 1 tablespoon of nutmeg, 1 teaspoon black pepper, 2 teaspoons of powdered mace, 2 teaspoons of cloves, 8 eggs, 3 sifted crackers, 1/2 cup of wine, 1/4 cup of butter, and 2 tablespoons salt.
- Mix all well.
- Roll the mixture into desired sized balls.
- Fry slowly in lard.
Ingredients
- 1/2 lbs beef or veal
- 2 slices of salt pork 1 inch thick
- 6 small onions
- 1 tablespoon of sweet marjoram
- 1 tapblespoon of nutmeg
- 1 teaspoon black pepper
- 2 teaspoons of powdered mace
- 8 eggs
- 3 sifted crackers
- 1/2 cup of wine
- 1/4 cup of butter
- 2 tablespoons of salt
- Flour
- Lard
Directions
- Chop 1/2 lbs of beef or veal with 2 slices of salt pork.
- Add some of the lights and liver, 6 small onions, 1 tablespoon of sweet marjoram, 1 tablespoon of nutmeg, 1 teaspoon black pepper, 2 teaspoons of powdered mace, 2 teaspoons of cloves, 8 eggs, 3 sifted crackers, 1/2 cup of wine, 1/4 cup of butter, and 2 tablespoons salt.
- Mix all well.
- Roll the mixture into desired sized balls.
- Fry slowly in lard.
Ingredients
- Two quarts of oysters
- Quart of liquor
- Handful of chopped ham
- Few blades of mace
- 1/4 of a large onion
- Salt
- Pepper
- Tablespoon of flower
- 1/4 Pound of butter
- Pint of milk and cream
Directions
- Strain and drain two quarts of oysters.
- Add a handful of chopped ham, fat and lean, a few blades of mace, one-fourth of a large onion, salt and pepper to a quart of liquor.
- Boil for one hour.
- Strain.
- Make a tablespoonful of flour and a quarter pound of butter into a soft paste and set aside.
- Put Oysters into liquor for 8-10 minutes or until plump.
- Stir in the past and leave until dinner is ready.
- Put the soup on again until it comes to a boil.
- Add a pint each of milk and cream.
- Stir the entire time until it comes to a boil again.
- Serve.
