Recipes With Deer Meat

In Blog, Poultry & Game by DougG

Now Available On Amazon   Buy Today $2.99 ROAST HAUNCH OF VENISON To prepare a haunch of venison for roasting, wash it slightly in tepid water and dry it thoroughly by rubbing it with a clean, soft cloth. Lay over the fat side a large sheet of thickly-buttered paper, and next a paste of flour and water about three-quarters of …

Rabbit Meat Recipes

In Blog, Poultry & Game by DougG

ROAST HARE OR RABBIT. A very close relationship exists between the hare and the rabbit, the chief difference being in the smaller size and shorter legs and ears of the latter. The manner of dressing and preparing each for the table is, therefore, pretty nearly the same. To prepare them for roasting, first skin, wash well in cold water and …

Old Fashioned Meat Cooking Recipes

In Blog, Meats by DougG

ROAST BEEF. One very essential point in roasting beef is to have the oven well heated when the beef is first put in; this causes the pores to close up quickly, and prevents the escape of the juices. Take a rib piece or loin roast of seven or eight pounds. Wipe it thoroughly all over with a clean wet towel. …

Easy Fish Recipes For Dinner

In Blog, Fish by DougG

TO FRY FISH. Most of the smaller fish (generally termed pan-fish) are usually fried. Clean well, cut off the head, and, if quite large, cut out the backbone, and slice the body crosswise into five or six pieces; season with salt and pepper. Dip in Indian meal or wheat flour, or in beaten egg, and roll in bread or fine …

Homemade Vinegar Recipes

In Blog, Homemade Vinegar Recipes by DougG

HOMEMADE FLAVORED VINEGAR RECIPES   PINEAPPLE VINEGAR Cover sliced pineapples with pure cider vinegar; let them stand three or four days, then mash and strain through a cloth as long as it runs clear; to every three quarts of juice add five pounds of sugar. Boil it altogether about ten minutes, skim carefully until nothing rises to the surface, take …

Easy Homemade Wine Recipes

In Blog, Easy Homemade Wine Recipes by DougG

CURRANT WINE     The currants should be quite ripe. Stem, mash and strain them, adding a half pint of water and less than a pound of sugar to a quart of the mashed fruit. Stir well up together and pour into a clean cask, leaving the bung-hole open, or covered with a piece of lace. It should stand for …

Cream Recipes From Scratch

In Blog, Custards Creams & Desserts by DougG

WHIPPED CREAM. No. 1. To the whites of three eggs, beaten to a stiff froth, add a pint of thick sweet cream (previously set where it is very cold) and four tablespoonfuls of sweet wine, with three of fine white sugar and a teaspoonful of the extract of lemon or vanilla. Mix all the ingredients together on a board platter …

Pork Meat Recipes-Old Fashioned Pork Recipes

In Blog, Pork by DougG

ROAST PIG. Prepare your dressing as for DRESSING FOR FOWLS, adding half an onion, chopped fine; set it inside. Take a young pig about six weeks old, wash it thoroughly inside and outside; and in another water put a teaspoonful of baking soda, and rinse out the inside again; wipe it dry with a fresh towel, salt the inside and …

Layer Cake Fillings

In Blog, Fillings For Layer Cake by DougG

CREAM FILLING. Cream filling is made with one pint of new milk, two eggs, three tablespoonfuls of sifted flour (or half cup of cornstarch), one cup of sugar. Put two-thirds of the milk on the stove to boil, stir the sugar, flour and eggs in what is left. When the milk boils, put into it the whole and cook it …

Old Fashioned Soup Recipes Without Meat

In Blog, Soups Without Meat by DougG

ONION SOUP. One quart of milk, six large onions, yolks of four eggs, three tablespoonfuls of butter, a large one of flour, one cup full of cream, salt, pepper. Put the butter in a frying pan. Cut the onions into thin slices and drop in the butter. Stir until they begin to cook; then cover tight and set back where …