Preparation:

1. Lay the halibut into salted water for a few hours.
2. Wipe it dry and cut the outer skin, then put it into a dripping pan, basting often with butter and water, and bake for an hour. It should have a nice brown color, and when it can be easily pierced with a fork it is done.
3. Add a little water to the gravy in the dripping pan, stir in a, tablespoonful of walnuts catsup, a teaspoonful of Worcestershire sauce, the juice of a lemon, and thicken the sauce with browned flour, smoothing the flour with a little water. Bring to a boil and serve in a sauce boat.

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Baked Chocolate Custards

Ingredients:
1 quart milk
6 eggs – yolks and whites separated
1 cup sugar
4 great spoonfuls grated chocolate
vanilla flavoring

Preparation:

1. Scald the milk. Stir in the chocolate. Simmer for two minutes, to dissolve. Incorporate it well with the milk.

 

2. Beat up the yolks with the sugar. Put into the hot mixture. Stir for 1 minute. Season and pour into the cups, which should be set ready in a pan of boiling water. The cups should be half submerged, so that the water may not bubble over the tops. Cook slowly until the custards are firm, about 20 minutes.

 

3. When cold, whip the whites of the eggs to a meringue with a very little powdered sugar – (most méringues are too sweet). Pile some upon the top of each cup. Put a piece of red jelly on the méringue.

Boiled Chocolate Custards

Ingredients:
1 quart milk
6 eggs – whites and yolks separately beaten
1 cup sugar
4 large spoonfuls grated chocolate
vanilla to tast e- a teaspoonful to the pint is a good rule

Preparation:

1. Scald the milk. Stir in sugar and chocolate and boil gently for 5 minutes.

 

2. Add the egg yolks. Cook until it begins to thicken up well, about 5 minutes, stirring all the time.

 

3. When nearly cold beat in the flavoring. Whisk all briskly for 1 minute. Pour into the custard cups.

 

4. Whip up the whites with a little powdered sugar, or what is better, 1/2 cup of cranberry or currant jelly. Heap upon the custards.

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Ingredients:
1-2 large eggplants (about 2 pounds; 1 kg), peeled and cut into 1/4-inch slices
olive oil
2 cups tomato sauce
1/4 cups grated Parmesan cheese
1/2 pound (250 g) mozzarella cheese, sliced thin

Preparation:

1. Lay out eggplant on absorbant kitchen paper, sprinkle liberally with salt and leave 30 minutes to leach out bitterness.
2. Rinse the salt off, pat dry and fry gently in olive oil. Drain on paper.
3. Spread a thin layer of sauce in the bottom of casserole; top with a layer of eggplant, a little of the Parmesan cheese, and top with a layer of mozzarella slices. Repeat this procedure until all eggplant is used, ending with mozzarella.
4. Bake in a preheated 400 F (205 C) oven for 15-20 minutes or until cheese is melted.

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Ingredients:
1 roasting chicken, with its giblets, boned
30 g (1 oz) butter
1 tbs rosemary
1 wine glass white wine
chicken broth
oil
salt
FILLING:
200 g (7 oz) ham
100 g (3.5 oz) bacon
150 g (5 oz) pork loin
150 g (5 oz) beef
½ cup parmesan cheese, grated
1 egg
1 tbs cooked peas
30 ml (1 fl oz) brandy
a pinch of nutmeg
salt, pepper

Preparation:

1. Grind meat (except chicken) together with giblets. Add peas, parmesan cheese, egg, brandy, nutmeg, salt and pepper. Mix well. Stuff chicken with mixture until it has regained its normal shape. Tie wih kitchen twine.
2. Preheat oven to 400 F (200 C).
3. Heat oil, butter and rosemary in a roasting pan. Quickly brown the chicken on a stovetop. Sprinkle with salt and wine. Put in the oven. Check from time to time and add some broth if necessary.

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Ingredients:
5 – 6 lb. fully cooked ham
1/2 cup honey
1/2 cup chicken broth or orange juice
1 tbsp. mustard
1/ 2 tsp. ground cloves

Preparation:

1. Place ham, fat side up, on rack. Bake in preheated 325 degrees F (165 degrees C) oven for about 2 hours 30 minutes.
2. Mix honey, chicken broth or orange juice and orange mustard. Bake ham for 30 minutes longer, basting frequently with honey mixture. Let stand 10 minutes before slicing.

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Ingredients:
turnips

Preparation:

1. Select turnips of uniform size; wash and wipe, but do not pare.
2. Place on the top grate of a moderately hot oven. Bake two or more hours or until perfectly tender.
3. Peel and serve at once, either mashed or with cream sauce. Turnips are much sweeter baked than when cooked in any other way.

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Ingredients:
pears
brown sugar

Preparation:

1. Pare and core the pears without dividing.
2. Place them in a pan and fill up the orifice with brown sugar; add a little water and let them bake until perfectly tender.
3. Nice with sweet cream or boiled custard.

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Preparation:

1. Select rather green bananas, put them, without removing the skins, into hot ashes or a very hot oven and bake until the skins burst open.

 

2. Send to the table in a folded napkin. The skins help hold in the heat and are not to be removed until the moment of eating.
   Serve plenty of butter with them.

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Ingredients:
1 kg (2 lb) flour
2 eggs
1½ Tbsp salt
400 ml (16 fl oz; 2 cups) cold water

Preparation:

1. Mix flour, eggs and water to make a harder dough. Roll out into rounds.

 

2. Bake on the lowest rack of the oven at 165 C (330 F) until crispy and golden on both sides (about 5 minutes each side). Take out of the oven and let cool.

 

3. Break “mlinci” into pieces, put in a bowl. Pour salted boiling water over “mlinci”, leave for a few minutes, then drain water.

 

4. Pour turkey roast drippings over “mlinci” and serve.

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Ingredients:
BATTER:
250 g (0.5 lb) flour
2 eggs
1 cup milk
1 cup sparkling mineral water
salt
FILLING:
500 g (1 lb) cottage cheese
4 eggs
150 g (5 oz.) sugar
grated lemon rind
1 tsp vanilla extract
TOPPING:
1 3/4 cups cream

Preparation:

1. BATTER: Mix eggs with salt. Gradually add flour, milk and mineral water. Mix until smooth. Let stand 30 minutes before cooking.
   Heat a lightly oiled frying pan over medium high heat. Pour approximately 3 tablespoons of batter into the pan, swirling to coat the bottom of the pan evenly. Cook each side until the golden brown (about 2 minutes each side).

 

2. FILLING: Whisk egg whites. In a separate bowl mix egg yolks and sugar until foamy. Add cottage cheese, lemon rind, vanilla extract and beaten egg whites.

 

3. ASSEMBLE: Add 2 tablespoons of cheese mixture down the center to each crepe and roll up as you would an egg roll. Place them seam side down in the oiled pan. Continue doing that till the pan is full.

 

4. Put layer of cream on top of the pancakes till they are all covered. Bake in 175 C (350 F) oven for 15 minutes.

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