Discover classic cooking in The Fireside Cook Book by James Beard, with menus like English Dinner (Scotch Broth, Rissolé Potatoes, Trifle) and Swedish Dinner (Dilled New Potatoes, Roast Leg of Lamb, Caramel Pudding).
by James Beard
Combine beef, barley, parsley, and water.
Bring to a boil in a large pot, covered. After 1 hour add pepper to taste and salt, and continue cooking for another hour. Add onions and potatoes and cook for another hour. Remove meat and parsley. Serve with additional chopped parsley.
These are potatoes which are sautéed in butter.
Line a mold or glass pudding dish with slices of day-old sponge cake and top with lady fingers or macaroons. Cover with sherry—approximately 1 cup for a trifle for 6 persons. Add brandy for flavoring. Spread the surface with raspberry jam and cover with boiled custard or dessert cream. Chill well and, when ready to serve, cover with vanilla-flavored whipped cream and decorate with candied fruits.
This page created January 2009
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