Baking is a very similar process to roasting: the two often do duty for one another. As in all other methods of cookery, the surrounding air may be several degrees hotter than boiling water, but the food is no appreciably hotter until it has lost water by evaporation, after which it may […]
1 cup Christian Bros Brandy ½ cup Myer’s Dark Rum ½ cup Jim Beam Whiskey 1 cup currants 1 cup sultana raisins 1 cup pitted prunes finely chopped 1 med. apple peeled and grated ½ cup chopped dried apricots ½ cup candied orange peel finely chopped 1 ¼ […]
This dish is a favorite in Northern Europe, from the British Isles to Sweden.
Clean and skin the eels and cut them into pieces about 3/4-inch thick. Wash and drain the pieces, then dredge in fine salt and allow to stand from 30 minutes to 1 hour. Rinse off the […]
When fresh, the eyes should be clear and not sunken, the feet limp and pliable, stiff dry feet being a sure indication that the bird has not been recently killed; the flesh should be firm and thick and if the bird is plucked there should be no […]
Salmon caviar was originated about 1910 by a fisherman in the Maritime Provinces of Siberia, and the preparation is a modification of the sturgeon caviar method (Cobb 1919). Salomon caviar has found a good market in the U.S.S.R. and other European countries where it […]
Tuna fish being weighed on quay-side in Greece – Photo by Tom Oates
No two commercial tuna salads are prepared by exactly the same formula, but they do not show the wide variety characteristic of herring salad. The recipe given here is typical. It is offered, however, only as a guide. The […]
Fried fish cakes are sold rather widely in delicatessens and at prepared food counters of department stores in the Atlantic coastal area. This product has possibilities for other sections of the country.
China has more ducks than any other country in the world. For this reason the Chinese have found interesting ways of converting the fowl into many palatable dishes. The duck used is the kind that dwells in marshes. The Muscovy duck is not a native of China and is called foreign duck.
Slice 5 pounds lean beef (flank steak or similar cut) into strips 1/8 to 1/4 inch thick, 1 to 2 inches wide, and 4 to 12 inches long. Cut with grain of meat; remove the fat. Lay out in a single layer on a smooth clean surface […]
Modern slow cookers come in all sizes and colors with various bells and whistles, including timers and shut off mechanisms. They also come with a serious design flaw, that being the lack of a proper domed lid.
The first photo below depicts a popular model Crock-Pot® sold far and wide […]
Add the following ingredients to a four or six quart crock pot, salt & pepper to taste keeping in mind that salt pork is just that, cover with water and cook on high till it boils, then cut back to low for four or five hours. A slow cooker works well, I […]
From The How and When, An Authoritative reference reference guide to the origin, use and classification of the world’s choicest vintages and spirits by Hyman Gale and Gerald F. Marco. The Marco name is of a Chicago family that were involved in all aspects of the liquor business and ran Marco’s Bar […]
4 young squirrels – quartered Salt & Pepper 1 large bunch of fresh coriander 2 large cloves of garlic 2 tbsp. salted sweet cream cow butter ¼ cup of brandy 1 tbsp. turbinado sugar 6 fresh apricots 4 strips of bacon 1 large package of Monterrey […]
3-4 Young Squirrels, dressed and cleaned 1 tsp. Morton Salt or to taste 1 tsp. McCormick Black Pepper or to taste 1 Cup Martha White All Purpose Flour 1 Cup Hog Lard – Preferably fresh from hog killing, or barbecue table
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