Historical Cookbooks

Trim and cut like cutlets some slices of beef; season. Fry on both sides
until done; sprinkle over them chopped parsley, place on a dish and
serve with a brown gravy.

3 breakfastcupfuls of Allinson breadcrumbs, 3 eggs, 1-1/2 lbs. of
apples, 2 lbs. of Spanish onions, 2 oz. of butter, 1/2 teaspoonful of
spice, pepper and salt to taste, and a little hot milk; cut into
slices the onions and apples, stew them gently (without adding-water)
with 1 oz. of the butter, the spice and seasoning until quite tender.
Mix [...]

Beat 5 eggs without separating. When light, add 1 cupful of grated
Swiss or mild American cheese, 1/2 a teaspoonful of salt, 1/4 of a
teaspoonful of white pepper, and three tablespoonfuls of butter cut into
bits. Cook in a double boiler until the cheese has melted and the
mixture is smooth and as thick as custard. Pour over [...]

1-1/2 lbs. of potatoes, 1 Spanish onion, 1/2 lb. of mushrooms, 1 oz.
of butter, pepper and salt, and 1 teaspoonful of Allinson cornflour
for thickening. Peel, wash, and cut into pieces the potatoes; chop up
the onion, and set both over the fire with 1 pint of water, the butter
and seasoning; let cook until the potatoes are [...]

Chop fine two strings of soft shell clams after washing them. Melt one
large tablespoonful of butter in a frying pan, add the clams and stir
frequently until they are nicely browned. Keep well broken with a spoon.
When browned dredge over them 1 heaping tablespoonful of butter and stir
again until it is absorbed and browned, then add [...]