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Cavoli di Bruxelles alla Savoiarda (Brussels Sprouts)

In Vegetables On January 10, 2014 0 Comments

Take off the outside leaves of half a pound of Brussels sprouts, wash and boil them in salted water. Let them get cool, drain, and put them in… Read More »

Manzo alla Certosina (Fillet of Beef)

In Meat On January 10, 2014 0 Comments

Put a piece of very tender rump steak or fillet of beef into a stewpan with two slices of fat bacon and three teaspoonsful of the finest olive… Read More »

Cauliflower alla Parmigiana

In Vegetables On January 8, 2014 0 Comments

Boil a cauliflower in salted water, then sautez it in butter, but be careful not to cook it too much. Take it off the fire and strew grated… Read More »

Pollo alla Fiorentina (Chicken)

In Meat On January 8, 2014 0 Comments

Roll up a fowl in buttered paper and put it in the oven in a fireproof dish with all kinds of vegetables and a few peppercorns. Leave it… Read More »

Espagnole, or Brown Sauce

In Sauce On January 8, 2014 0 Comments

The chief ingredient of this useful sauce is good stock, to which add any remnants and bones of fowl or game. Butter the bottom of a stewpan with… Read More »

Potatoes with Tomato Sauce

In Vegetables On January 2, 2014 0 Comments

Peel three or four raw potatoes, cut them in slices about the size of a five-shilling piece, then put them into a stewpan with two ounces of melted… Read More »