Mrs. Beeton’s Poultry & Game – Cooking Poultry; Baking and Boiling

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 […]

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Christmas Pudding with Dickens

Traditional British Christmas Pudding Recipe by Pen Vogler from the Charles Dickens Museum

Ingredients

85 grams all purpose flour pinch of salt 170 grams Beef Suet 140 grams brown sugar tsp. mixed spice, allspice, cinnamon, cloves, &c 170 grams bread crumbs 170 grams raisins 170 grams currants 55 grams cut mixed peel Gram to […]

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Country House Christmas Pudding

Country House Christmas Pudding

 

Ingredients

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 […]

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Pickled Eels

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 […]

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Mrs. Beeton’s Poultry & Game – Choosing Poultry

To Choose Poultry.

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 […]

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Salmon Caviar

Salmon and Sturgeon Caviar – Photo by Thor

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 […]

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Commercial Tuna Salad Recipe

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 […]

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Commercial Fried Fish Cake Recipe

Dried Norwegian Salt Cod

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.

Ingredients:

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Making Chocolate From Tree to Treat

Donate to the YouTube site owner Gabe and he might send you some chocolate….

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Chinese Duck Cooking – A Few Recipes

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.

[…]

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Recipes From Down Under: Kangaroo Cuts

Looking to spice up your dinner?

Let’s hop along and cook some roo.

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Beef Jerky

BEEF JERKY

Preparation.

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 […]

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Modern Slow Cookers, A Critical Design Flaw

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 depict a popular model Crock-Pot® sold far and wide […]

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Italian Tart Recipe

Click here to view more great Italian recipes.

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Country Cabbage and Pea Soup

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 […]

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How to Season a New Clay Cooking Pot

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Hunter’s Fruit and Nut Bread – Apples, Cranberry, Dates, Figs, Apricots, Walnuts, Pecans, and Such

This is a recipe I created from scratch by trial and error.

(Note: This recipe contains no eggs, refined white flour or white sugar.)

2 Cups Whole Wheat Flour – As unprocessed as you can find it 3 Cups of Raw Oatmeal 1 Cup of Brown […]

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Cocktails and Canapés

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 […]

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Philly Dips – Some Philadelphia Cream Cheese Classics from the 1950s

Philly Clam Dip 1 garlic clove, cut in half 1 8-oz. pkg. Philadelphia Brand Cream Cheese 3 tablespoons clam broth 1 7-to 7 1/2-oz. can minced clams, drained

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A Crock of Squirrel

A CROCK OF SQUIRREL

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 […]

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A Couple of Classic Tennessee Squirrel Recipes

FRIED SQUIRREL & BISCUIT GRAVY

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

Cut up three to […]

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Muscadine Jelly

Muscadine Jelly 6 cups muscadine grape juice 6 cups sugar 1 box Kraft Sure Gel or Ball Fruit Jell

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The only true secret of assisting the poor is to make them agents in bettering their own condition.

— Archbishop Sumner