Blue Ribbon Turkey Gravy http://CookingWithKimberly.com/?p=108... A great gravy can make everything taste fantastic! It will really compliment my turkey and mashed potatoes!
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To make a brown fricassy of RABBETS http://cookingfoodinfo.com/to-make-a-brown-fric... Take a rabbet, cut the legs in three pieces, and the remainder of the rabbet the same bigness, beat them thin and fry them in butter over a quick fire.
VEAL CUTLETS another Way http://cookingfoodinfo.com/veal-cutlets-another... ake a neck of veal, cut it in joints, and flat them as before, and cut off the ends of the long bones; season them with a little pepper, salt and nutmeg
To make OLIVES of BEEF http://cookingfoodinfo.com/to-make-olives-of-be... Take some slices of a rump (or any other tender piece) of beef, and beat them with a paste pin, season them with nutmeg, pepper and salt, and rub them over.
How to make a brown fricassy of CHICKENS http://cookingfoodinfo.com/how-to-make-a-brown-... Take two or more chickens, as you would have your dish in bigness, cut them up as you do for eating, and flat them a little with a paste-pin fry them a light-brown.
Pressed Chicken http://cookingfoodguide.com/pressed-chicken.htm... This was one of the things Margaret liked to make for Sunday night supper. Have a good-sized chicken cut up, and wipe each
To make PEASE SOUP in Lent http://cookingfoodguide.com/to-make-pease-soup-... or three large onions, half a dozen anchovies, a little whole pepper and salt; boil all together whilst your SOUP is thick; strain it into a
A forc’d LEG of MUTTON http://cookingfoodguide.com/a-forcd-leg-of-mutt... upon an earthen dish; lay upon the meat a little flour and butter, and a little water in the dish; it will take an hour and a half baking
