Main Dish Recipes
Find vintage main dish recipes online.

CURRY SAVOURY Recipe

1 breakfastcupful of rice, 1 ditto of Egyptian lentils, 1 lb. of tomatoes, 1 dessertspoonful of curry, 2 eggs well beaten, 1 oz. of butter, salt to taste. Boil the rice and lentils together until quite tender, and let them cool a little. Slice the tomatoes into a pie-dish, mix the curry, eggs, and salt with the rice and lentils, add a little milk it necessary; spread the mixture over the tomatoes, with the butter in bits over the top, and bake the savoury from 1/2 to 1 hour.

Tags: vegetarian pie vintage


MACKEREL Recipe

The mackerel is one of the most beautiful of fish, being known by its silvery whiteness. It sometimes attains to the length of twenty inches, but usually, when fully grown, is about fourteen or sixteen inches long, and about two pounds in weight. To carve a baked mackerel, first remove the head and tail by cutting downward at 1 and 2; then split them down the back, so as to serve each person a part of each side piece. The roe should be divided in small pieces and served with each piece of fish. Other whole fish may be carved in the same manner. The fish is laid upon a little sauce or folded napkin, on a hot dish, and garnished with parsley.

Tags: seafood vintage


To make a Calves Chaldron Pye. Recipe

Take a Calves Chaldron, half boyl it, and cool it; when it is cold mince it as small as grated bread, with halfe a pound of Marrow; season it with Salt, beaten Cloves, Mace, Nutmeg a little Onion, and some of the outmost rind of a Lemon minced very small, and wring in the juyce of halfe a Lemon, and then mix all together, then make a piece of puff Past, and lay a leaf therof in a silver Dish of the bigness to contain the meat, then put in your meat, and cover it with another leaf of the same Past, and bake it; and when it is baked take it out, and open it, and put in the juyce of two or three Oranges, stir it well together, then cover it againe and serve it. Be sure none of your Orange kernels be among your Pye-meat.

Tags: bread vintage


RICE WITH TOMATOES Recipe


Boil a cup of rice soft in hot water. Shake it now and then, but do
not stir it. Drain it, add a little milk in which a beaten egg has
been mixed, one teaspoon of butter, and a little pepper and salt.
Simmer for five minutes, and if the rice has not absorbed all the
milk, drain it again. Put the rice around a dish, smooth it into a
wall, wash it over with the yolk of a beaten egg, and put it into the
oven until firm. Take the strained juice and pulp of seven or eight
tomatoes, season with pepper, a little salt and sugar, and one-half of
a chopped-up onion; stew for twenty minutes, then stir in one
tablespoon of butter and two tablespoons of fine bread crumbs. Stew
three or four minutes to thicken, and then pour the tomatoes into the
dish, in the middle of the rice, and serve.

Tags: bread vintage


To make a baked Sack Pudding Recipe

Take a pint of cream, and turn it to a curd with a sack; then bruise the curd very small with a spoon; then grate in two Naples-biskets, or the inside of a stale penny-loaf, and mix it well with the curd, and half a nutmeg grated; some fine sugar, and the yolks of four eggs, the whites of two, beaten with two spoonfuls of sack; then melt half a pound of fresh butter, and stir all together till the oven is hot. Butter a dish, and put it in, and sift some sugar over it, just as 'tis going into the oven half an hour will bake it.

Tags: dessert vintage


Creamed Potatoes Recipe

Cut cold boiled potatoes into pieces as large as the end of your
finger; put them into a pan on the back of the stove with enough
milk to cover them, and let them stand till they have drunk up all
the milk; perhaps they will slowly cook a little as they do this,
but that will do no harm. In another saucepan or in the frying-pan
put a tablespoonful of butter, and when it bubbles put in a
tablespoonful of flour, and stir till they melt together; then
put in two cups of hot milk, and stir till it is all smooth. Put
in one teaspoonful of salt, and last the potatoes, but stir them
only once while they cook, for fear of breaking them. Add one
teaspoonful of chopped parsley, and put them in a hot covered dish.
You can make another sort of potatoes when you have finished
creaming them in this way, by putting a layer of them in a deep
buttered baking-dish, with a layer of white sauce over the top,
and break-crumbs and bits of butter for a crust. Brown well in a
hot oven. When you do this, remember to make the sauce with three
cups of milk and two tablespoonfuls of flour and two of butter,
and then you will have enough for everything.

Tags: kids vintage


To make a Florendine of Veal Recipe

Take the kidney of a loin of veal, fat and all, and mince it very fine; then chop a few herbs, and put to it, and add a few currants; season it with cloves, mace, nutmeg, and a little salt; and put in some yolks of eggs, and a handful of grated bread, a pippin or two chopt, some candied lemon-peel minced small, some sack, sugar, and orange-flower-water. Put a sheet of puff-paste at the bottom of your dish; put this in, and cover it with another; close it up, and when 'tis baked, scrape sugar on it; and serve it hot.

Tags: bread vintage


Scalloped Lobster or Salmon Recipe

1 can of fish, or 1 pint.
1 large cup of cracker or bread crumbs.
1 large cup of white sauce.

Prepare this dish almost as you did the scalloped oysters. Take out
all the bones and skin and juice from the fish; butter a baking-dish,
put in a layer of fish, then salt and pepper, then a layer of crumbs
and butter, and a layer of white sauce, then fish, seasoning, crumbs
and butter again, and have the crumbs on top. Dot over with butter
and brown in the oven, or serve in small dishes.

Tags: seafood bread vintage


SPINACH LOAF Recipe

1 cup spinach
1 cup cheese
1/8 teaspoon cayenne
1/2 cup breadcrumbs
1 tablespoon fat
1/4 teaspoon salt

Mix and bake in greased dish 20 minutes.

Tags: vintage


EGGS WITH NUT-BROWN BUTTER Recipe

These eggs may be shirred or poached and served on toast. Put two
tablespoonfuls of butter in a saute or frying pan. As soon as it
begins to heat, break into it the eggs and cook slightly until the
yolks are "set;" dish them at once on toast or thin slices of broiled
ham. Put two more tablespoonfuls of butter in the pan, let it brown,
and add two tablespoonfuls of vinegar; boil it up once and pour over
the eggs.

Tags: vintage


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