English apple pudding (for everyday meals)

(Recipe #8, page 153)

Ingredients: 1 pound [3-1/2 – 4 cups] of fine flour, ½ pound of firm suet, refreshed overnight and shaved very fine, 1 heaping teaspoon each of powdered ginger and salt. Continue reading

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Turtle soup

(Recipe #1, pages 146 – 147)

Medium-size turtles are preferable to large ones, because the flesh of the latter is usually hard and tough. Hang the turtle by its hind feet on the morning of the preceding day; when the turtle stretches its head out of its shell, grasp it and cut it off with a sharp knife. Continue reading

Carp with Polish sauce

(Recipe #21, pages, 130 – 131)

Kill the carp as described in no. 1, scale and split , cut in pieces, and reserve the blood in vinegar.

For every 3 pounds of fish, take 3 carrots, 1 parsnip, 2 parsley roots, 3 onions, and ¼ celery root, all sliced; place in a casserole with some ginger, a few cloves and peppercorns, and a couple of bay leaves. Add equal parts of beer and water and boil for ¼ hour. Then place the carp in the liquid, add the necessary salt, 3 ounces of butter, ½ of a seeded lemon, the blood, and a wine-glassful of vinegar (including the vinegar mixed with the blood); cook tightly covered for another ¼ of an hour. Continue reading