There are many ways to make this but this is an old fashion way that I got from an old Russian Jewish cookbook. Take a half cup of coarse barley and two quarts of water. let boil for about 1 hour and skim. then add 2 onions, a bunch of carrots, parsley, 2 turnips, one [...]
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Put a pint of red currants in the centre of a compote. Around them make a border of a pint of white currants, and around these arrange a border of red raspberries. Set the dish on the table. Take a pint of sweet cream, add to it three tablespoonfuls of powdered sugar; stir it up [...]
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Olive Oil 2 Onions Celery Carrots Spices All chopped up. Broil in the pan a little while until succulent. I use a black iron skillet. Once done add 2 cans chicken stock, or make your own depending on your motivation level. Then throw in the cabbage and let it simmer. Cook for a long time!
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Take one pound of Roses (you can use rose flower or wild rose buds as its more practical and make sure of course you have not use chemicals on these roses while growing them); three pound of Sugar, one pint of Rose water or just a little more proportion of roses to sugar if you [...]
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1 Handful of arugula 2 tablespoons extra-virgin olive oil 1 tablespoon fresh lemon juice 1/4 teaspoon lemon peel, grated Green olives good quality What you need for a good arugula salad is simplicity. The reason Arugula is good is because of the strong taste. If you add too much you will not be able to [...]
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Thoroughly wash and drain two heads of chicory; cut away the green leaves and use them for garnishing, or boil them as greens. Cut off the root-end from the bleached leaves, and put the latter into a salad-bowl that has been rubbed with a clove of garlic. Add half a dozen tarragon leaves, four to [...]
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Soak for twelve hours one pint of dried white peas, and half a pint of the same kind of beans, they must be well soaked, and if very dry, may require longer than twelve hours, put a nice piece of brisket of about eight pounds weight in a stew-pan with the peas and beans, and [...]
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Cray-fish (or craw-fish) resemble small lobsters; they are excellent as a salad, and are extensively used in garnishing fish salads. Boil two dozen cray-fish for fifteen minutes in water slightly salted; break the shells in two; pick out the tail part of each; cut it in two lengthwise; remove the black ligament. Put into a [...]
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This is an excellent ingredient in nearly all vegetable salads. Cover a champagne-bottle with raw cotton or heavy, coarse flannel; fasten it with thread; set the bottle in a soup-plate, and pour warm water over it. Soak a handful of borage seeds in warm water for fifteen minutes; drain, and work them into the flannel [...]
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