Refine Search

More details

The Bystander

The Menu: SOME IDEAS FOR SUMMER LUNCHEONS; Chicken en Casserole

... The Menu SOME IDEAS FOR SUMMER LUNCHEONS i Fried Soles ♦Chicken en Casserole. Salad Stewed Black Currants and Junket Cheese Souffle II Cold Salmon and Cucumber ♦Braised Mutton or Lamb Cutlets ♦Stone Cream ♦Cream Cheese Salad III Lobster Cutlets Roast ...

Published: Wednesday 27 July 1910
Newspaper: The Bystander
County: London, England
Type: Article | Words: 593 | Page: 62 | Tags: Recipe 

The Menu: SOME ENTRÉES OF VEAL AND CHICKEN: Braised or Stewed Veal

... The Menu some entrees of veal and chicken Braised or Stewed Veal Neatly trim a nice piece of fillet of veal, and put it into a deep casserole dish with some slices of bacon, then some carrots and onions cut into slices, with a bunch of sweet herbs, pepper ...

Published: Wednesday 02 March 1910
Newspaper: The Bystander
County: London, England
Type: Article | Words: 663 | Page: 62 | Tags: Recipe 

The Menu: SOME DRESSED VEGETABLES AND SAVOURIES: Celery with Brown Sauce

... The Menu I SOME dressed vegetables and savouries Celery with Brown Sauce Take two or three heads of celery, lay them in cold water for some hours, parboil them in water for ten minutes, drain, and place them in a stewpan with as much stock as will cover ...

Published: Wednesday 09 November 1910
Newspaper: The Bystander
County: London, England
Type: Article | Words: 477 | Page: 76 | Tags: Recipe 

The Menu: A NICE VARIETY OF PUDDINGS AND SWEETS: Caramel Pudding

... The Menu A NICE VARIETY OF PUDDINGS AND SWEETS Caramel Pudding Chestnut Cream Chocolate Souffle Gateau of Rhubarb Pear Salad Coffee Cream Caramel Pudding Put ½lb. of raw sugar (black is best) in a stewpan, with one tablespoonful of water, and boil until ...

Published: Wednesday 19 January 1910
Newspaper: The Bystander
County: London, England
Type: Article | Words: 584 | Page: 62 | Tags: Recipe 

The Menu: SOME FISH RECIPES: Fillets of Sole á la Reine

... The Menu some fish recipes Fillets of Sole a la Reine Fillet two good-sized soles and steam them for twenty minutes. Take out and remove the dark skin. Fold each fillet and keep hot in the oven. For the sauce use 20Z. of butter and one dessertspoonful ...

Published: Wednesday 23 February 1910
Newspaper: The Bystander
County: London, England
Type: Article | Words: 477 | Page: 61 | Tags: Recipe 

The Menu: SOME RECIPES FOR VENISON NOW IN SEASON: Roast Haunch of Venison

... The Menu some recipes for venison (now in season) Roast Haunch of Venison Unless the weather is very warm, a haunch of venison may be hung for a fortnight. Flour it well and sprinkle it over with pepper to keep the flies away. Take it down every day and ...

Published: Wednesday 05 October 1910
Newspaper: The Bystander
County: London, England
Type: Article | Words: 686 | Page: 52 | Tags: Recipe 

The Menu: SOME DELICIOUS COLD FISH DISHES DESIRABLE: Russian Fish Mould

... The Menu SOME delicious cold fish dishes desirable Russian Fish Mould Little Lobster Salads Fresh Herrings with Tartar Sauce A Marinade for Fish Small Fish Custards Russian Fish Mould Take 1lb. of any white fish, which has been boiled, free it from skin ...

Published: Wednesday 29 June 1910
Newspaper: The Bystander
County: London, England
Type: Article | Words: 634 | Page: 94 | Tags: Recipe 

The Menu: SOME SWEETS WITHOUT EGGS. PUDDINGS AND PASTRY; Good Short Crust

... The Menu SOME SWEETS WITHOUT EGGS. PUDDINGS AND PASTRY. Good Short Crust One pound of fine, dry, sifted flour (self-raising is the best), 50z. of clarified beef dripping or butter, or half lard and half butter, and one teaspoonful of sugar. Chop up the ...

Published: Wednesday 07 September 1910
Newspaper: The Bystander
County: London, England
Type: Article | Words: 600 | Page: 62 | Tags: Recipe