1. After the white parts have been removed for the panada, return the rest of the chicken to the saucepan, with the liquid.
2. Add one blade of mace, one slice only of onion, a little salt, and a piece of lemon peel; carefully remove every particle of fat. Vermicelli is very well adapted for this broth.

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Ingredients:
6 large potatoes
eggs
1/2 teaspoon salt
black pepper
a little onion juice, optional

Preparation:

1. Peel six large potatoes and soak several hours in cold water; grate, drain, and for every pint allow two eggs, about one tablespoon of flour, one-half teaspoon of salt, a little pepper; a little onion juice may be added if so desired.
2. Beat eggs well and mix with the rest of the ingredients.
3. Drop by spoonfuls on a hot greased spider in small cakes. Turn and brown on both sides.
4. Serve with apple sauce.
5. When eggs are very expensive the cakes can be made with one egg. When required for a meat meal, the pancakes may be fried in drippings; the edges will be much more crisp than when fried in butter, which burns so readily.

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Ingredients:
2 2/1 lb beef brisket
1/2 onion
1/2 teaspoon of paprika
1/2 cup hot water
1/2 sweet green pepper

Preparation:

1. Heat some fat or goose fat in a deep iron pot, cut half an onion very fine and when it is slightly browned put in the meat. Cover up closely and let the meat brown on all sides. Salt to taste, add a scant half teaspoon of paprika, half a cup of hot water and simmer an hour longer, keeping covered closely all the time. Add one-half a sweet green pepper (seeds removed), one small carrot cut in slices, two tablespoons of tomatoes and two onions sliced.
2. Two and a half pounds of brisket shoulder or any other meat suitable for pot roasting will require three hours slow cooking. Shoulder of lamb may also be cooked in this style.
3. When the meat is tender, remove to a warm platter, strain the gravy, rubbing the thick part through the sieve and after removing any fat serve in a sauce boat.
4. If any meat is left over it can be sliced and warmed over in the gravy, but the gravy must be warmed first and the meat cook for a short time only as it is already done enough and too much cooking will render it tasteless.

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Ingredients:
5 oz white bread
3/4 cup soft goose fat
5 whole eggs
1 cup flour
1/2 cup sugar
1/4 cup cracker meal
3 apples
2 pears
24 raisins
salt to taste
a pinch of pepper
1/4 teaspoon cinnamon
1/4 teaspoon allspice

Preparation:

1. Soak five ounces of white bread (it may be stale bread) in cold water; then squeeze out every bit of water, put it in a bowl, add three-fourths cup of soft goose fat in small pieces, five whole eggs, one cup of flour, one-half cup of sugar, one-fourth cup of cracker meal, three apples and two pears cut in small pieces, two dozen raisins with the seeds removed, salt to taste, a tiny pinch of pepper, one-quarter teaspoon each of cinnamon and allspice.
2. Mix all well together, and pour into an iron pan that has the bottom well covered with goose-fat; stick a few pieces of cut apple or pear in the top of the pudding.
3. Pour a cup of cold water over all, place in the oven to bake.
4. Bake slowly for five or six hours. If the water cooks out before it is ready to brown, add more. Bake brown, top and bottom.

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Preparation:

1. Stew about five pounds of brisket of beef in sufficient water to cover,season with allspice, pepper, salt, and nutmeg.
2. When nearly done, add four large onions cut in pieces and half a pound of raisins stoned, let them remain simmering till well done.
3. Just before serving, stir in a tea-spoonful of brown sugar and a table spoonful of flour and cook for a short time.

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Ingredients:
1 head cabbage
1/4 loaf stale bread
2 tablespoons drippings
1 large-sized onion
1 lb chopped beef
2 eggs
pepper, salt
nutmeg
parsley
sage

Preparation:

1. Take a large, solid head of cabbage; take off the large top leaves, and scoop out the centre of the cabbage so as to leave the outside leaves intact for refilling. Chop your cabbage fine as for slaw.
2. Take a quarter of a loaf of stale bread, soak it in water and squeeze very dry.
3. Heat two tablespoons of drippings in a spider, add a large-sized onion chopped fine, do not let the onion get too brown. Add the bread, one pound of chopped beef well minced and the chopped cabbage. Let it get well heated.
4. Take off stove and add two eggs, pepper, salt, nutmeg, a little parsley and a little sage, season very highly. Use a little more cabbage than bread in the filling. Put this all back in the cabbage, and cover this with the large leaves, put into small bread-pan and bake for two hours, put just enough water in to keep the pan from burning; don’t baste. It doesn’t harm if the leaves scorch.

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Preparation:

1. Take a peck of peas, separate the old from the young, boil the former till they are quite tender in good stock, then pass them through a sieve, and return them to the stock.
2. Add the young peas, a little chopped lettuce, small pieces of cucumber fried to a light brown, a little bit of mint, pepper, and salt. Two or three lumps of sugar give a fine flavor.

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