Full List of Recipes Page 10
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Vegetable Broth (II)
This light and refreshing broth is a perfect base for soups, but it can also be enjoyed on its own.
Vegetable Broth (I)
This is the first version of vegetable broth from The American Family Cook Book (1963).
Poached Fish
Poaching is a gentle cooking method.
Icebox Cake
The Icebox Cake first appeared in the 1920s.
Barszcz
The name “Barszcz”' originates from the Old Slavonic term “borsht,” meaning “hogweed.”
Petite Marmite
This recipe for soup stock begins with simmering bone-in beef and herbs.
Moules Marinières
The instructions for this classic dish come from Simple French Cookery, published in 1958.
Simple Russian Borshch
Borshch, sometimes spelled Borscht, is a hearty beef soup.
Boiled Leg of Mutton
Mutton, or meat from sheep aged at least one year, is known for its robust taste and deep red hue.
Sautéed Fish
The phrase “à la meunière” means “in the style of the miller.”