Wednesday, June 10, 2009

Irish Beef Stew

Season a piece of fat beef; put in a stew-pan with some hot water. Let cook slowly a half hour. Then add 3 potatoes, cut in dice pieces, and 1 onion, sliced. Let cook slowly until tender. Add 1/2 cup of corn and 1 cup of tomatoes; season with salt and pepper. Let all cook until done. Serve hot.

Rotisserie Chicken Rub Recipe

1 chicken (3 lbs average)
1 tsp salt
10 cloves garlic, peeled
2 tablespoons butter, melted
2 tablespoons Hungarian paprika
2 teaspoons salt

Sprinkle the inside of a 3 lb chicken with 1 teaspoon salt. Peel the cloves of garlic. Place whole garlic cloves inside chicken and truss with skewers, tying legs together with cotton kitchen string. Fold wings under.
Melt butter and stir in fresh lemon juice, paprika and 2 teaspoons salt. Brush chicken with butter mixture.

Place chicken on rotisserie with a pan positioned underneath to catch the drippings. Turn on rotisserie and roast chicken, basting often with butter mixture. Cook for 1 hour or until skin is glazed and crispy and juices run clear.

Dutch Prune Pudding

Boil prunes until very soft; remove the stones. Mash well; add the yolks of 4 beaten eggs, 3 tablespoonfuls of sugar, 1 cup of bread-crumbs, 1 teaspoonful of vanilla, 1/2 cup of chopped nuts, and the whites of the eggs beaten stiff. Put in a well-buttered pudding-dish and bake in a moderate oven until done. Serve cold.

Messina Macaroni

Boil some macaroni in salted water until tender. Then fry 1 onion and 2 cloves of garlic chopped in olive-oil. Add 1 cup of tomato-sauce, salt and pepper to taste. Then add the macaroni, and let fry altogether. Serve hot with baked chicken.

Liver a la Bourgogne

Season a calf's liver with salt and pepper; put a few slices of bacon in a saucepan; let get very hot. Add the liver, 1 onion, 1 carrot, 2 bay-leaves and 2 sprigs of thyme minced fine; cover and let brown a few minutes. Then add 1 glass of sherry wine, salt and pepper and sprinkle with flour. Let simmer ten minutes. Serve hot with potatoes.

Spanish Broiled Steak

Season a porter-house steak with salt and pepper and rub with butter. Place on a hot gridiron and let broil on a quick fire on both sides. Make this sauce: Chop 1 onion and brown in 1 tablespoonful of butter; add 1/2 cup of stock and 1/2 cup of claret; let boil well. Season and thicken the sauce with a little flour and some chopped parsley. Let boil up and serve at once with the steak.

Italian Cooked Eggs

Take 6 hard-boiled eggs and cut lengthwise. Put in a pan with 12 anchovies, some onion juice and 1 tablespoonful of finely chopped parsley. Season with salt, white pepper and a little nutmeg, grated. Then pour over all 1/2 pint of sour cream. Let boil up once and serve hot with croutons.

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