• Welcome to the Receipts of the Blue & Gray. - The receipts you will find here are original Antebellum, and Civil War period receipts, as originally published between the years 1796 and 1880. One exception, is: Newspaper Clippings & Periodical Receipts are limited to a publishing period from 1858 to 1866.

    Some receipts from this era attempted to give medicinal advice. Many dangerous, and in some cases, deadly, "cures" were given, reflecting the primitive knowledge of that time period. Don't assume everything you read here is safe to try! Recipes and Receipts posted here are for Historic Research Purposes, enjoy them, learn from them, discuss them!

    ★ If you attempt to try one of these recipes / receipts, you do so at your own risk! ★

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Receipts of the Blue & Gray

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(from The Southern Gardener and Receipt-book: Containing Valuable Information, Original and Otherwise, by Mary L. Edgeworth, 1860) Ingredients: a handful of parsley-leaves salt 6 green onions 3 tbsp. oil 3 tbsp. vinegar pepper salt beef broth Instructions: Mince a handful of parsley-leaves fine, and strew over a little salt; shred six green onions, and put them with the parsley in a sauce pan; add three tablespoonfuls of oil and vinegar, with some pepper and salt. Pour over it a nice beef broth, and it is ready to serve. Photo by Hannes Grobe, CC-3.0
(from The Soldier's Story of His Captivity at Andersonville, Belle Isle, and Other Rebel Prisons by Warren Lee Goss, 1867) Ingredients: corn meal water bits of bacon Instructions: "A favorite dish was prepared, by taking a pint of Indian meal, mixing it in water, and the dough thus made was formed into dumplings about the size of a hen's egg. These were boiled with bits of bacon, about as big as marbles, until they floated upon the top of the soup. Thus made, the dumplings were taken out, cut open, and the soup poured on, giving us a dish which was a great luxury, although under other circumstances we would not have insulted our palates with such a concoction." Google Book for Reference: The Soldier's Story of His Captivity at...
(from The Book of Household Management, edited by Isabella Beeton, 1861) Ingredients: 2 lbs. good boiling apples 3/4 tsp. white pepper 6 cloves cayenne or ginger to taste 3 quarts medium stock Instructions: 111. INGREDIENTS. - 2 lbs. of good boiling apples, 3/4 teaspoonful of white pepper, 6 cloves, cayenne or ginger to taste, 3 quarts of medium stock. Mode. - Peel and quarter the apples, taking out their cores; put them into the stock, stew them gently till tender. Rub the whole through a strainer, add the seasoning, give it one boil up, and serve. Time. - 1 hour. Average cost per quart, 1s. Seasonable from September to December. Sufficient for 10 persons.
(from Godey's Ladies Magazine, edited by L.A. Godey, Sarah J. Hale, 1863) Ingredients: bacon cabbage, Brussels sprouts, kale, or greens parsnips carrots pepper Instructions: Put your piece of bacon on to boil in a pot with two gallons (more or less, depending on the number you have to provide for) of water, and when it has boiled up, and has been well skimmed, add the cabbages, kale, greens or sprouts, whichever may be used, well washed and split down, and also some parsnips and carrots, season with pepper, but no salt, as the bacon will season the soup sufficiently; and when the whole has boiled together very gently for about two hours, take up the bacon surrounded with the cabbage, parsnips, and carrots, leaving a small portion of...
(from The Kentucky Housewife, by Lettice Bryan, 1839) Ingredients: leg of beef salt onions white potatoes turnips carrots tomatoes 1 tsp. celery seed 1 tsp. pepper parsley, shredded Instructions: Good soup may be made of any part of a fine fresh beef; but the leg, or hock, is seldom used in any other way, and makes equally as good soup as any other part of the beef. Wash it clean, break it into two or three pieces, rub them with salt, and boil it slowly and steadily till they are very tender, carefully removing the scum, and keeping the pot closely covered. When they get about half done, put in some whole onions, white potatoes, turnips, carrots and tomatoes, and let them boil together till the whole is done. Then take them out...
(from The United States Cook Book: A Complete Manual for Ladies, Housekeepers and Cooks, by William Vollmer, 1856) Ingredients: Half a gallon of beer sugar whole cinnamon lemon peel yolks of six eggs milk bread Instructions: Half a gallon of beer is sweetened with sugar and some whole cinnamon, and a little lemon peel is added. Then put it on the fire, let it boil up a couple of times, bind it with the yelks of six eggs, beating it all the time with a wooden rod; then beat it two minutes longer on the fire, and dish it over milk bread, cut into little dice, and toasted of a yellow colour in the oven. (from The United States Cook Book: A Complete Manual for Ladies, Housekeepers and Cooks, by William Vollmer, 1856) Ingredients...
(from Camp Fires and Camp Cooking; or, Culinary Hints for the Soldier, by James M. Sanderson, 1862) Ingredients: 8 quarts of beans plenty of fresh clean water 2 lbs. parboiled pork, without rind Additional pork pieces, cut in 3 to 5 lb. chunks onions black or red pepper salt vinegar Instructions: Never serve beans until they have been soaked over night. At eight o’clock in the morning, put eight quarts into two kettles, and fill up with clean cold water. Boil constantly, over a brisk fire, for an hour or more, during which many of the beans will rise to the top. At the end of this time, take the kettles off the fire for fifteen or twenty minutes, and then pour off all the water, replacing it with fresh clean water. Add to each...
(from The Universal Receipt Book, by Priscilla Homespun, 1818) Ingredients: 15 lbs. Brisket beef water to cover 3 large carrotts 4 onions 1 bunch sweet herbs bust turnips 1/2 cabbage fried a light brown in butter 3 to 4 lbs. lean loin of mutton 1 head of celery whole pepper corns 1 ladle of lean beef gravy 1 French roll chopped parsley season soup to palate... serve beef with a sauce made with... a few capers carrots chopped fine 1 egg yolk to thicken Instructions: Bind close with pack thread fifteen pounds of Brisket beef, and put it into a pot with water sufficient to cover it; then add three large carrots, four onions, a bunch of sweet herbs, some of the best turnips, and half a cabbage sliced and fried of a light brown colour...
(from The Kentucky Housewife, by Lettice Bryan, 1839) Ingredients: butter beans salt butter flour pepper cream serve with crackers or toasts Instructions: Butter beans should be full grown, but tender. Hull them, rinse and boil them tender, in clear water, with a little salt. Thicken the soup with butter, flour, pepper and cream, and serve it up with crackers or toasts. Photo by Howard F. Schwartz, CC-3.0 I have always liked Butter Beans. Here is recipe for Butter Bean Soup from "The Kentucky Housewife" by Lettice Bryan, 1839. This a simple soup but very good. My husband makes a great butter bean soup this way.
(from The Great Western Cook Book, Or Table Receipts: Adapted to Western Housewifery, by Anna Maria Collins, 1857) Ingredients: 6 large carrots 1 head of celery 1 onion 2 quarts beef, veal, or mutton broth salt serve with toasted bread Instructions: Scrape and wash half a dozen large carrots, peel off the red outside, which is the only part that should be used; put it into a gallon stewpan with one head of celery and a sliced onion. Take two quarts of beef, veal, or mutton broth, put it to the roots, cover the pan close, and set it on a slow fire for two hours and a half; boil it for two or three minutes, then rub it through a fine sieve with a wooden spoon, and add as much broth as will make it of the proper thickness. Put it into...
(from The Virginia House-wife, by Mary Randolph, 1825) "An excellent dish for those who have not imbibed a needless prejudice against those delicious fish." Ingredients: 2 large or 4 small white catfish that have been caught in deep water 1 pound of lean bacon 1 large onion cut up 1 handful of parsley chopped small pepper salt yolks of 4 fresh eggs 1 large spoonful of butter 2 large spoonfuls of flour 1/2 pint of rich milk Instructions: Take the catfish, cut off the heads, and skin and clean the bodies; cut each in three parts, put them in a pot, with the bacon, onion, parsley, some pepper and salt, pour in a sufficient quantity of water, and stew them till the fish are quite tender but not broken; beat the yelks, add to them the...
(from The Book of Household Management, edited by Isabella Beeton, 1861) Ingredients: 9 heads of celery 1 tsp. salt nutmeg 1 lump of sugar 1/2 pint of strong stock 1 pint cream 2 quarts boiling water Instructions: Ingredients. - 9 heads of celery, 1 teaspoonful of salt, nutmeg to taste, 1 lump of sugar, 1/2 pint of strong stock, a pint of cream, and 2 quarts of boiling water. Mode. - Cut the celery into small pieces; throw it into the water, seasoned with the nutmeg, salt, and sugar. Boil it till sufficiently tender; pass it through a sieve, add the stock, and simmer it for half an hour. Now put in the cream, bring it to the boiling point, and serve immediately. Time - 1 hour. Average Cost, 1s. per quart. Seasonable from September...
(from What I Know: Or, Hints on the Daily Duties of a Housekeeper, by Elizabeth Nicholson, 1856) Ingredients: 1 chicken, cleaned flour, or other thickener salt pepper parsley dumplings, or noodles of cook's choice Instructions: Cut up the fowl; cut each joint, and let it boil 1 hour; then stir in thickening, pepper, salt, and parsley enough to season; put in a few dumplings (made as elsewhere directed); let it boil up 1/4 hour, and serve.
(from The United States Cook Book: A Complete Manual for Ladies, Housekeepers and Cooks, by William Vollmer, 1856) Ingredients: 1-1/2 lbs. chocolate 1 pint of water a bottle of wine (red wine is best) juice of half a lemon some slices of lemons some of lemon peel - optional sugar as desired 4 egg yolks top with 1 egg white & pulverized loaf sugar - optional Instructions: For a tureen of soup for six persons, take a pound and a half of chocolate, grate and sift it, pour gradually over it a pint of water, and put it on the fire. When it boils up add a bottle of wine (red wine is the best) the juice of half a lemon, some slices of lemons, also if you like, some of the peel, and as much sugar as you think proper. After the soup has...
(from The Practical Housekeeper: A Cyclopaedia of Domestic Economy, edited by Elizabeth Fries Ellet, 1857) (Prepared by a Dublin Lady.) Ingredients: 40 or 50 clams, in the shells 1 onion 1 bunch of minced celery mace pepper 2 tbsp. butter flour optionally... milk 5 egg yolks toasted bread Instructions: Put forty or fifty clams, in the shells, with as little water as possible. When the liquor has run out from the opened shells, take the clams out and chop them fine, with an onion, a bunch of minced celery, and some mace and pepper. Put all in the soup, and thicken it with two tablespoonfuls of butter rolled in flour, and if you choose, add a little milk. Simmer twenty minutes; stir in the beaten yolks of five eggs; put bits of...
(from The Housekeeper's Encyclopedia of Useful Information for the Housekeeper, by E. F. Haskell, 1861) Ingredients: clams, as many as are needed pepper salt butter flour toasted bread onion juice (optional) celery chopped fine (optional) egg yolk or cream (optional) Instructions: Wash clean as many clams as are needed for the family. Put them in just boiling water enough to prevent their burning. The water must be boiling hard when the clams are put in the kettle. In a short time the shells will open and the liquor in them run out. Take the clams from their shells and chop them very find. Strain the liquor in which they were boiled, through a thin cloth, and stir into it the chopped clams. Season with pepper, add salt if needed...
(from The Cook's Oracle: And Housekeeper's Manual, by William Kitchiner, 1822) Ingredients: a scrag (neck) of mutton, or shank of veal 3 quarts of water, or liquor in which meat has been boiled a good-sized fowl about 6 leeks pepper and salt Instructions: Take a scrag of mutton, or shank of veal, three quarts of water (or liquor in which meat has been boiled), and add a good-sized fowl, with two or three leeks cut in pieces about an inch long, pepper and salt; boil slowly about an hour; then put in as many leeks, and give it three-quarters of an hour longer: this is very good, made of good beef-stock, and leeks put in at twice. A quote from Dr. Kitchner on onions: "If Leekes you like, but do their smell dis like, Eat Onyons, and...
(from The United States Cook Book: A Complete Manual for Ladies, Housekeepers and Cooks, by William Vollmer, 1856) Ingredients: small raisins & currants 2 bottles good white wine 1/2 lb. pulverized loaf sugar whole cinnamon juice and peel of a lemon raisins ice black rye bread Instructions: Wash and pick carefully some small raisins and currants; then put into a tureen, two bottles of good white wine, half a pound of pulverized loaf sugar, some whole cinnamon, the juice and peel of a lemon, also the raisins; put it, when all has been well mixed, in ice, and before serving it up, strew over it grated black rye bread. (from The United States Cook Book: A Complete Manual for Ladies, Housekeepers and Cooks, by William Vollmer, 1856)...
(from The Kentucky Housewife, by Lettice Bryan, 1839) Ingredients: several ears of fresh corn veal, or chicken broth butter pepper salt 1 cup sweet cream Instructions: Take green corn that is very soft and full of milk; pick off the silk carefully, cut the grains about half from the cobs, and scrape off the remaining part with a knife. Have ready as much veal or poultry broth as you wish for your soup, and put in as much corn as will make it as thick as you desire; add enough butter, pepper and salt to season it well, and boil it gently till thoroughly done, stirring it all the time. Then stir in a cup of sweet cream and pour it into a tureen. This is an excellent soup, cheap, and easily prepared. (from The Kentucky Housewife, by...
(from Housekeeping in Old Virginia, by Marion Cabell Tyree, 1878) Ingredients: crabs 1 gallon of water for every dozen crabs butter 1 old ham hock 1 pint strained tomato juice pepper spice if liked 1/2 pint wine Instructions: One dozen crabs to one gallon water. Take off top shell; clear body of crabs. Cut through the middle, put them into a kettle, mix with some butter, and brown them. Then add one gallon water, and simmer for half an hour. Skim slightly, and add the hock of an old ham, and strained tomato juice one pint. Boil two hours. Season with pepper, spice if liked, and half-pint wine. The claws are to be cracked and divested of the jaws. A Hampton recipe. - Miss E. W.
(from Ingall's Home and Art Magazine by Author's Name, 1889) Ingredients: celery veal stock or chicken broth salt & pepper flour butter sweet cream or milk Instructions: After reserving the finest celery for the table, select the coarser white blades from that which remains, rejecting the green portions. Boil them till very tender - from an hour to an hour and a half. Rub through a coarse sieve or colander. For every pint of this pulp, have ready three pints of veal stock or chicken broth, boiling hot. Add the celery pulp, with two level "teaspoonfuls of salt, one scant fourth teaspoonful of pepper, and a tablespoonful of flour rubbed into two tablespoonfuls of butter. Let it boil up, add one pint of sweet cream or milk, and when it...
(from Godey's Ladies Magazine, edited by L.A. Godey, Sarah J. Hale, 1861) Ingredients: 2 quarts strong veal broth 2 onions 1 bunch parsley salt and pepper 1 chicken 1 tbs. curry powder juice of 1 lemon 1/2 cup cream Instructions: CURRY SOUP Season two quarts of strong veal broth with two onions, a bunch of parsley, salt and pepper; strain it, and have ready a chicken, cut in joints and skinned; put it in the broth with a tablespoonful of curry powder; boil the chickens till quite tender. A little before serving add the juice of a lemon and a teacupful of boiling cream. Always boil cream before putting it in soup or gravy. Note: Boiling the cream is not strictly necessary today, as it's been commercially pasteurized. However...
(from The Housekeeper's Encyclopedia of Useful Information for the Housekeeper, by E. F. Haskell, 1861) Ingredients: 3 lbs. whole eels 2 oz. butter 2 onions, halved 3 quarts boiling water 1/4 oz. fresh savory 1/4 oz. lemon 1/4 oz. thyme 1/2 oz. parsley 1/8 oz. allspice 1/8 oz. black pepper 3 oz. butter flour Instructions: Put two ounces of butter in a saucepan, a couple of onions cut once, and stew them until lightly browned. Remove the onions and put into the pan, cut in pieces, three pounds of unskinned eels, shake them over the fire a few minutes, then add three quarts of boiling water. When boils, remove the scum; add a quarter of an ounce of green, not dried, summer-savory, the same of lemon, thyme, twice as much parsley, two...
(from The Kentucky Housewife, by Lettice Bryan, 1839) Ingredients: 3 pints of tender white field peas, large or small a piece of pork, or bacon 4 oz. butter 4 tbs. flour salt and pepper 1 pint sweet cream 1-1/2 dozen small balls of forcemeat, fried in butter Instructions: There are several kinds of field peas, some of which are unfit for soup, being very dark; there are two kinds that are white, and very nice for the purpose; the one is large, and the other quite small, being far the most delicate of this species. They should be full grown, but not the least hard or yellow. Take three pints of either after they are hulled, rinse them clean, and boil them with a small piece of pork or bacon. When they are quite tender, take out the...
(from The Modern Housewife, Or Menagere, by Alexis Soyer, 1850) Ingredients: 1 stale penny roll, or any common bread water to cover the bread 1/2 tsp. salt 2 oz. fresh butter 1 egg yolk 2 tbsp. milk, or water Instructions: Break a stale penny roll into a saucepan, in which pour just sufficient water to cover the bread, stir well over the fire, allowing it to boil five minutes, then add half a teaspoonful of salt, and two ounces of fresh butter, mix them, and take from the fire; have one yolk of egg well beaten, with two tablespoonfuls of milk (if handy) or water, which pour into the panada, stirring very quickly for half a minute, it is then ready to pour into a basin and serve. Any common bread would do for panada, but would not...
(from The Lady's Own Cookery Book, and New Dinner-table Directory, by Charlotte Campbell Bury, 1844) Ingredients: 1 scrag end of a neck of mutton, or 2 lbs. of any meat 1 large cabbage 3 lettuces 3 carrots 1 celery root 2 onions butter for frying Instructions: Take the scrag end of a neck of mutton, or two pounds of any meat, and make it into very strong broth; then take one large cabbage, three lettuces, three carrots, one root of celery, and two onions; cut them all small, and fry them with butter. Pour your broth upon your vegetables a little at a time, cover it up close, and let it stew three hours or more. Serve with the vegetables.
(from The Housekeeper's Encyclopedia of Useful Information for the Housekeeper, by E. F. Haskell, 1861) Ingredients: 1 knuckle of veal 1 lb. lean ham carrot turnip onion celery 1 quart of water 1 cut up chicken beef stock to cover salt Instructions: Cut up a knuckle of veal, of lean ham one pound; add a peeled carrot, turnip, onion, celery, and one quart of water. Put in a cut-up fowl, and as much beef soup as will cover the whole; boil gently one hour, salt, and strain it; let it become cold, and remove all fat. Be very careful not to scorch, as, if so, it will not do for white soup.
(from The Cook's Own Book: Being a Complete Culinary Encyclopedia, by N. K. M. Lee, 1832) Ingredients: 3 or 4 full grown soft skinned gourds 2 or 3 onions butter 2 oz. crust of bread 2 quarts good consommé salt cayenne pepper serve with fried bread Instructions: Should be made of full grown gourds, but not those that have hard skins; slice three or four, and put them in stewpan, with two or three onions, and a good bit of butter; set them over a slow fire till quite tender (be careful not to let them burn); then add two ounces of crust of bread, and two quarts of good consommé; season with salt and cayenne pepper; boil ten minutes, or a quarter of an hour; skim off all the fat, and press through a tamis; then make it quite hot, and...
(from The Carolina Housewife, Or, House and Home, by Sarah Rutledge, 1847) Ingredients: 1/2 pint shelled groundnuts 2 spoonfuls flour 2 pint oysters 1-1/2 pints of water 1-2 seed-peppers Instructions: To half a pint shelled groundnuts, well beaten up, add two spoonful of flour, and mix well. Put to them a pint of oysters, and a pint and a half of water. While boiling, throw on a seed-pepper or two, if small. I never thought of nuts and oysters but actually sounds like one to try.
(from Housekeeping in Old Virginia, by Marion Cabell Tyree, 1878) Ingredients: 2 fowls parsley pepper salt onion lard or bacon 1 quart sliced okra scrap of ham, or fried sausage Instructions: Fry two fowls, old or young, with parsley, pepper, salt, onion, lard or bacon. Put it in the pot with water sufficient for the soup. One quart sliced okra, scrap of ham or fried sausage to boil with it. Sassafras Gumbo is made in the same way, except after the fowl has boiled until the flesh has left the bone, just before taking off the fire, stir in one tablespoonful sassafras flour. Oysters are a great improvement to sassafras gumbo. Gather the sassafras leaves green, and dry in the shade, as sage; when thoroughly dry, rub through a...
(from Godey's Ladies Magazine, edited by L.A. Godey, Sarah J. Hale, 1863) Ingredients: 2 - 4 heads of lettuce 1 quart of stock 1 onion, small 1 tsp. salt 2 tbs. flour 1/2 cup cold water 2 - 3 tbs. butter Instructions: Cut up the white parts of two or four lettuces as needed, a quart of stock free from fat and boiling; into this throw the lettuces and a small onion, chopped very fine, and a teaspoonful of salt; let it boil twenty minutes. Thicken with two tablespoonfuls of flour, first rubbed smoothly in cold water, and a little soup added to it, then strained before putting it to the soup. Then throw in a small bit of butter not larger than a walnut. Let the whole boil up once, and serve.
(from The Housekeeper's Encyclopedia of Useful Information for the Housekeeper, by E. F. Haskell, 1861) Ingredients: 1 lb. macaroni 1 quart and about 1 pint of stock (beef, chicken or vegetable) 1 pint sweet cream biscuits or crackers Instructions: Boil until tender a pound of macaroni, in a quart of good stock, being careful not to burn. Then remove about half of it, add a little more stock, and boil until the macaroni can be passed through a sieve. Mix with it as much stock as will make the soup of the proper thickness, and add to it in the tureen a pint of sweet cream; flavor to suit. Serve with biscuits or crackers.
(from The Book of Household Management, edited by Isabella Beeton, 1861) Ingredients: 3 oz. of macaroni butter the size of a walnut salt 2 quarts clear stock No. 105 Instructions: 135. INGREDIENTS. - 3 oz. of macaroni, a piece of butter the size of a walnut, salt to taste, 2 quarts of clear stock No. 105. Mode. - Throw the macaroni and butter into boiling water, with a pinch of salt, and simmer for 1/2 an hour. When it is tender, drain and cut it into thin rings or lengths, and drop it into the boiling stock. Stew gently for 15 minutes, and serve grated Parmesan cheese with it. Time. - 3/4 hour. Average cost, 1s. per quart. Seasonable all the year. Sufficient for 8 persons. In Mrs. Beeton's "Book of Household Management"...
(from The Kentucky Housewife, by Lettice Bryan, 1839) Ingredients: 2 quarts sweet milk 1 stick cinnamon several whole cloves 1 vanilla bean 6 egg yolks 1/2 pint milk 4 oz. butter, cut up and rolled in flour 1 tsp. nutmeg, grated sugar juice of one lemon baked apples, or crumbled toast, rusks, or crackers Instructions: Boil two quarts of entire sweet milk with a stick of cinnamon, a few cloves, and a vanilla bean, till sufficiently flavored; then strain it, and return it to the pan. Beat the yolks of six eggs very light, mix them with half a pint of milk, and stir it gradually into the boiled milk; add four ounces of butter, rolled in flour, a grated nutmeg, and sugar to your taste. Just let it come to a boil, stirring it all the...
(from The Great Western Cook Book, Or Table Receipts: Adapted to Western Housewifery, by Anna Maria Collins, 1857) Ingredients: calf's head salt cloves pepper mace sweet herbs 1/2 pint rich gravy browned flour or fried sugar 8 hard boiled eggs yolks juice of 2 lemons force-meat balls 1/2 pint wine Instructions: Take the upper from the lower part of a calf's head, and put both in a gallon of water and boil till tender. Strain the liquor, let it stand till next day, and take off the fat. Hang it over the fire three-quarters of an hour before serving it, and season it with salt, cloves, pepper, mace, and sweet herbs, tied in a bag. Add half a pint of rich gravy. Darken it with browned flour or fried sugar. Then put in the yolks of...
(from Godey's Ladies Magazine, edited by Sarah J. Hale, 1861) Ingredients: 1 calf's head butter 2 lbs. leg of beef 2 lbs. veal 7 onions 2 oz. sage parsley 1 tsp. ground allspice 2 tsp. black pepper salt lemon juice lemon rind Madeira wine, or claret, or the juice of a lemon made thick with pounded loaf-sugar flour cayenne-pepper yolks of 8 to 10 hard-boiled eggs a dozen forcemeat balls brains from calf's head 5 spoonfuls grated bread grated nutmeg pepper & salt thyme two eggs butter or good drippings Instructions: Scald and clean thoroughly a calf's head with the skin on; boil it gently an hour in four quarts of water, skimming it well. Take out the head, and when almost cold cut the meat off, and divide it into bits about an inch...
(from Godey's Ladies Magazine, edited by L.A. Godey, Sarah J. Hale, 1862) Ingredients: a knuckle of veal 1 tbs. butter 1/2 lb. lean ham 1 carrot 1 turnip 3 onions 6 apples 1/2 pint water 3 tbs. curry powder or curry paste 1/2 lb. flour 1 gallon water 1 tsp. salt 1/2 tsp. sugar Instructions: Cut up a knuckle of veal, and put it into a stewpan with a piece of butter, half a pound of lean ham, a carrot, a turnip, three onions, six apples; add half a pint of water. Set the stewpan on the fire, moving the meat round occasionally. Let it remain until the bottom of the stewpan is covered with a strong glaze; then add three tablespoonsful of curry powder or curry paste, and half a pound of flour; stir well in, and fill the stewpan with a...
(from Cookery as it Should be, by a student of Mrs. Elizabeth Goodfellow, 1853) Ingredients: 1 pint young tender ochras 2 onions 1/2 pint tomatoes a piece of garden pepper 1/2 tsp. salt 1 handful of Lima beans 2 young squashes 1 knuckle of veal, or a pair of chickens a piece of cold, cooked pork or bacon 1 large spoonful of flour 1 large spoonful of butter serve fouls with egg sauce Instructions: Take a pint of young tender ochras, wash and slice them, chop two onions finely, and put these into a gallon of water; skin and slice half a pint of tomatoes; add a small piece of garden pepper - a very little piece will answer, - and half a teaspoonful of salt; put all on to cook at seven o'clock in the morning, and let it simmer until...
(from Godey's Ladies Magazine, edited by L.A. Godey, Sarah J. Hale, 1861) Ingredients: 1 leg of veal 4 dozen okra 6 tomatoes 6 small onions 1 green pepper thyme and parsley salt red pepper optionally: a piece of salt pork, previously boiled Instructions: Boil a leg of veal with about four dozen ochras, an hour; then add six tomatoes, six small onions, one green pepper, a bunch of thyme and parsley, and let it boil till dinner-time. Season it with salt and red pepper to your taste, and, if agreeable, add a piece of salt pork which has been previously boiled. The soup should boil seven or eight hours. Notes: Salt pork, or "fatback" as it is sometimes called, was often used repeatedly to flavor soups or vegetable dishes. A piece...
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