This page incorporates text from the public domain cookbook The Cook’s Decameron: A Study In Taste, Containing Over Two Hundred Recipes For Italian Dishes by Emily Waters. Ingredients Cabbage Stock 2 ounces boiled rice Ham Tomato sauce Procedure Cut off…
When really pressed for time, the following recipe will produce a reasonable semblance of risotto within ten minutes. Ingredients Stock Butter Arborio or other risotto rice Seasonings, as desired Procedure Place a pot over strong heat and pour in the…
Ingredients Meat filling Oil Butter ½ ea. small onion, finely chopped 500 g minced lean pork 2 rashers rindless smoked back bacon, finely chopped 2 heaped tbsp grated salt-cured cheese (e.g. sheep or goat’s milk, or Parmigiano-Reggiano) 1 slice of…
Potato and cabbage soup (Albanian: supë borsh me patate e lakër) is an Albanian soup. Ingredients 1 onion, grated 3 tablespoons oil or margarine 2 carrots, finely chopped 3 celery stalks, finely chopped 1 tablespoon flour 1 tablespoon tomato sauce…
Osumade soup is a dish native to the Agbor people of Nigeria. It features palm nut extract and osumade (licorice) stick, and it is very aromatic with a sweet flavor. This soup is very light and similar to nsala soup.…
Ingredients 1 onion, diced 350 g lamb meat or 4 chicken breasts, chopped 1 L broth 3 tsp olive oil 400 g diced tomatoes (with garlic if possible) 200 g dried apricots divided into 8 portions 1 tsp paprika powder…
Recipe for mirepoix sauce (for masking meat, fowl, fish). This page incorporates text from the public domain cookbook The Cook’s Decameron: A Study In Taste, Containing Over Two Hundred Recipes For Italian Dishes by Emily Waters. Ingredients Bacon, diced Lean…
This page incorporates text from the public domain cookbook The Cook’s Decameron: A Study In Taste, Containing Over Two Hundred Recipes For Italian Dishes by Emily Waters. Ingredients Vegetables Butter Stock 4 oz uncooked rice 2–3 spoonfuls condiment for seasoning…
Mincemeat is a mixture of spiced chopped fruits. Traditionally mincemeat has contained meat, although many modern recipes omit it. This recipe, however, does contain beef. Mincemeat will stay good for a while. After all, the Pennsylvania Dutch ancestors had no…
This is a traditional recipe for Liverpool scouse, also known as “lobscouse”. The sauce is not thickened, and it is usual to serve with preserved beetroot or red cabbage and white bread with butter. An even more impoverished variety of…
Soup alla Nazionale is a patriotic Italian soup. This page incorporates text from the public domain cookbook The Cook’s Decameron: A Study In Taste, Containing Over Two Hundred Recipes For Italian Dishes by Emily Waters. Ingredients Savoury custard Spinach Tomatoes…
Soupe all’Imperatrice is a soup made of poultry quenelles in broth. This page incorporates text from the public domain cookbook The Cook’s Decameron: A Study In Taste, Containing Over Two Hundred Recipes For Italian Dishes by Emily Waters. Ingredients Poultry…