These themed recipes are for dishes cooked in England and Continental Europe during the late 1800s.

• ¼ lb (113 g) of rice
• 1 quart (1.13 ltr) of stock or broth
• 3 oz (85 g) of butter
• minced chicken (see recipe below)
• egg (lightly beaten)
• bread crumbs

Method: Put the rice into the above proportion of cold stock or broth, and let it boil very gently for 30 minutes; then add the butter, and simmer it till quite dry and soft. When cold, make it into balls, hollow out the inside, and fill with minced chicken made by the recipe below. The mince should be rather thick. Cover over with rice, dip the balls into egg, sprinkle them with bread crumbs, and fry a nice brown. Dish them and garnish with fresh parsley. White sauce, or a little cream, may be stirred into the rice before it cools.

Undead Minced Chicken (Stuffing for the Croquettes above)

• 1 cold roast chicken
• 2 hard-boiled eggs
• salt, cayenne, and pounded mace
• 1 onion
• 1 faggot of savory herbs
• 6 tablespoons of cream
• 1 oz (28 g) of butter
• two teaspoons of all-purpose flour
• ½ teaspoon of finely minced lemon peel
• 1 tablespoon of lemon juice

Method: Cut out from the fowl all the white meat, and mince it finely without any skin or bone. Place the bones, skin, and trimmings into a stewpan with an onion, a bunch of savory herbs, a blade of mace, and approximately a pint of water.  Simmer for an hour, then strain the liquor. Chop the eggs small; mix them with the minced chicken; add salt, cayenne, and pounded mace. Bring mixture, stock and remaining ingredients to a gentle boil and simmer until quite thick.

This recipe is in the public domain and may be used freely.

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These themed recipes are for dishes cooked in England and Continental Europe during the late 1800s.

• 2 chickens
• seasoning to taste of salt, white pepper, and cayenne
• 2 blades of pounded mace
• egg and bread crumbs
• clarified butter
• 1 strip of lemon-rind
• 2 carrots
• 1 onion
• 2 tablespoonfuls of mushroom ketchup/mushroom sauce
• thickening of butter and all-purpose flour
• 1 egg

Method: Remove the breast and leg bones of the chickens; cut the meat into neat pieces after having skinned it, and season the cutlets with pepper, salt, pounded mace, and cayenne. Put the remaining bones, trimmings, etc., into a large saucepan with 1 pint (473 mls) of water, adding carrots, onions, and lemon-peel in the above proportions. Simmer gently for 1 1/2 hours, and strain the gravy. well beaten. Stir it over the heat, and bring it to a simmer, but do not allow it to boil.
If this is a little too much bother then pick up some chicken breast and chicken stock instead. Thicken the stock with butter and flour, add the ketchup/sauce and 1 egg.
Cut the chicken into neat pieces and season with the pepper, salt, mace, and cayenne as above.
Egg and bread-crumb the cutlets, and give them a few drops of clarified butter. Fry them a delicate brown, occasionally turning them. Arrange them pyramidically on the dish, and pour over them the sauce.

This recipe is in the public domain and may be used freely.

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These themed recipes are for dishes cooked in England and Continental Europe during the late 1800s.

• 1/2 lb (226 g) of butter
• 1/2 lb (226 g) of all-purpose flour
• 1/2 lb (226 g) of grated cheese
• 1/3 teaspoonful of cayenne pepper
• 1/3 teaspoonful of salt
• water

Method: Rub the butter into the flour; add the grated cheese, cayenne, and salt; and mix these ingredients well together. Moisten with sufficient water to make the whole into a paste; roll out, and cut into fingers about 4 inches in length. Bake them in a moderate oven until a very light color, and serve very hot.

This recipe is in the public domain and may be used freely.

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This themed recipe is for an authentic dish cooked in the United Kingdom during Victorian era of the late 1800s.

Buy some rolled Brandy Snaps from the supermarket and follow the instructions below regarding the cream for the filling, or — if you feel adventurous — you can try making the Brandy Snaps from scratch (also below).

• Four ounces (112g) of flour
• Four ounces (112g) of butter
• Four ounces (112g) sugar
• Four ounces (120ml) golden syrup
• One pint (480ml) of cream
• One teaspoonful of ginger
• One teaspoonful of lemon juice
• One teaspoonful of vanilla

Method: Put the butter, syrup, ginger, and sugar into a saucepan and heat gently until the butter is melted. Sift in the flour and add the lemon juice. Wax or grease a baking pan and pour one teaspoonful of the mixture into rounds kept well separated. Bake in a slow oven until a deep golden brown; lift off with a knife and quickly place around a cone-shaped “slipper” or “cornet” mould (or alternatively a rolling pin or cannelloni shells), with rough side out; when set remove the mould.

Whip up the cream and add a little sugar and the vanilla. Fill some of the cases with white cream. The remainder may be colored pink. Refrigerate the result and fill the brandy snaps just before serving.

This recipe is in the public domain and may be used freely.

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This themed recipe is for an authentic dish cooked in the continental United States during the late 1930s.

•    2 cups all-purpose flour
•    2 tablespoons shortening
•    5 teaspoons baking powder
•    16 small lumps sugar
•    1 orange, juice and grated rind
•    1 teaspoon salt
•    ½ to ¾ cup milk

Method: Sift dry ingredients together, cut in shortening with a knife, and add enough milk to make a soft dough. Roll out three-fourths inch (2 cm) thick, cut out with small round cutter, and place close together in greased pan. Grate the yellow rind from the orange over the biscuits. Squeeze the juice, dip a lump of sugar into the juice, and press into center of each biscuit. Bake in hot oven.

This recipe is in the public domain and may be used freely.

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This themed recipe is for an authentic dish cooked in the continental United States during the late 1930s.

•    2 ½ cups fresh mushrooms, finely sliced
•    4 cups minced meat (pork, chicken, or beef)
•    1 ½ cups bamboo shoots, cut in one-inch pieces
•    8 eggs
•    2 ½ tablespoons soy sauce

Method: After mixing ingredients (mushrooms, mince, and shoots), fry them briefly.  Beat one egg and place in pan, and fold in one tablespoon of the mixture as in making an omelet. Put one tablespoon of soy sauce in pan to season while cooking. Make a small omelet with each egg. Use sesame oil for frying.

This recipe is in the public domain and may be used freely.

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This themed recipe is for an authentic dish cooked in the continental United States during the late 1930s.

• 5 cups all-purpose flour
• 3 cups blueberries
• 1 cup sugar
• 6 teaspoons baking powder
• 1 teaspoon salt
• 4 eggs, well beaten
• 6 tablespoons butter, melted
• 2 cups milk
Method: Sift flour, sugar, baking powder, and salt together. Mix berries with a quarter of this mixture. Beat eggs and add to the remainder with melted butter. Add the flour alternately with milk. Stir in the blueberries lightly. Bake in well-buttered tins in a hot oven (450 degrees Fahrenheit / 230 degrees Celsius) for 25 minutes.

This recipe is in the public domain and may be used freely.

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This themed recipe is for an authentic dish cooked in the continental United States during the late 1930s.

• 1/2 pound (450 g) butter
• 1/2 pound (450 g) Roquefort cheese
• 2 tablespoons ketchup/tomato sauce
• 2 teaspoons Worcestershire sauce
• Tabasco sauce
• 1/2 pound (450 g) cream cheese
• 2 tablespoon minced (finely chopped) chives
• 1/2 teaspoon onion juice
• 1 teaspoon lemon juice
• 1/4 teaspoon salt
• pinch curry powder

Method: Blend the cheese and butter by creaming with a fork dipped repeatedly in hot water. When smooth add the remaining ingredients. Beat as you would hard sauce, until perfectly smooth and creamy. Press into a mould, sprinkle with paprika. Chill for 24 hours before serving.

This recipe is in the public domain and may be used freely.

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This themed recipe is for an authentic dish cooked in the continental United States during the late 1930s.

• 12 potatoes
• 4 eggs
• 2 tablespoons butter
• parsley
• onion

Method: Boil the potatoes, peel, and mash very finely. Add the butter, minced parsley, and half an onion minced (chopped) very finely. Add the yolks of the eggs, beaten very lightly, and then form the potatoes into balls, and throw them for 2 minutes into boiling water. Take out, brush with the whites of the eggs, roll lightly in powdered bread crumbs, and fry in oil.

This recipe is in the public domain and may be used freely.

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This themed recipe is for an authentic dish cooked in the continental United States during the late 1930s.

• 24 tortillas
• 1 pound (450g) American cheese, grated
• 1 pound (450g) onions, minced (finely chopped)
• 1 teaspoon salt
• 1 cup lard
• 1 ½ to 6 tablespoons chili powder (adjust to taste)
• 1 cup water
• 4 cups fresh or canned tomatoes
• 2 tablespoon flour
• 6 cloves garlic
• 1 teaspoon salt

Method: Fry tortillas in deep hot fat for two seconds. Dip in and right out, using pancake turner to remove. Make thin paste of salt, flour, chili powder or chili paste and water. Fry garlic in a little fat in a saucepan and remove. Then put tomatoes in this fat and add the paste. Let cook until thick. Have this sauce and the fat kettle on low adjoining fires. Put tortillas, one at a time, into the deep fat kettle and then into the sauce. When thoroughly soaked in hot sauce remove to heated platter. Stack tortillas parallel to each other and cover with remaining sauce. Sprinkle with some cheese and onion mixture. Serve at once.

This recipe is in the public domain and may be used freely.

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This themed recipe is for an authentic dish cooked in the continental United States during the late 1930s.

• 2 or 4 cups small scallops
• 4 tablespoons butter
• 4 slices of onion
• minced parsley, salt, pepper
• slices of toasted bread

Method: Parboil the scallops, drain, and dry well. Melt the butter in a saucepan, add the onion, and cook until yellow. Remove the onion. Put in the scallops. Cover with melted butter and let brown on all sides. Season well and serve on hot toast. Tartare is an excellent sauce with these.

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This themed recipe is for an authentic dish cooked in the continental United States during the late 1930s.

• Two pounds (900g) minced beef
• One pound (450g) minced pork
• 2 minced onions
• 2 eggs
• 2 tablespoons flour
• salt, pepper
• 4 slices dry bread

Method: Soak the bread in water and, when soft, squeeze out water. Add the remaining ingredients and enough water to make the meat mixture quite soft. Then shape the balls to the desired size, preferably small, and pan fry in hot butter. If gravy is desired add a little butter after the meatballs are removed from the pan, and stir in about 2 tablespoons of flour. Then stir in hot water and salt and pepper, and a little cream. Pour the gravy over the meatballs. Serve on toothpicks.

This recipe is in the public domain and may be used freely.

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