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The Illustrated London Cookery Book | by Frederick Bishop



Containing upwards of fifteen hundred first-rate receipts selected with great care, and a proper attention to economy; and embodying all the latest improvements in the culinary art: accompanied by important remarks and counsel on the arrangement and well-ordering off the kitchen, combined with useful hints on domestic economy. The whole based on many years' constant practice and experience; and addressed to private families as well as the highest circles.

TitleThe Illustrated London Cookery Book
AuthorFrederick Bishop
PublisherLondon
Year1852
Copyright1852, Frederick Bishop
AmazonHow to Cook Everything
The Illustrated London Cookery BookThe Illustrated London Cookery Book 2

Frontispiece To The Illustrated London Cookery Book.

The Illustrated London Cookery Book 3

By Frederick Bishop, Late Cuisinier To St. James's Palace, Earl Grey, The Marquis Of Stafford. Baron Rothschild, Earl Norbury, Captain Duncombe, And Many Of The First Families In The Kingdom.

Profusely Illustrated With Engravings On Wood

-Preface
The present Collection of Receipts has been selected and arranged with much care and a well-directed attention to economy; they are the results of a long experience, and will be found, on inspection, ...
-Prefatory Remarks
The necessity as well as the propriety of well regulated domestic arrangements, cannot for one moment be questioned; every income has its limit; the enormous rent-roll of some of our wealthiest nobles...
-Calisthenic Exercises, Etc
Accomplishments, with one or two exceptions, of which she rarely takes advantage after her marriage; hut to become a mistress of domestic economy, so that she may prove a valuable wife, and a servicea...
-Calisthenic Exercises, Etc. Part 2
In furnishing a kitchen there should be everything likely to be required, but not one article more than is wanted, unnecessary profusion creates a litter; a deficiency too often sacrifices the perfect...
-Calisthenic Exercises, Etc. Part 3
No. 14. Ice Mould Ice creams or water, ices, after being frozen in the machine, No. 9, or otherwise, are shaped in this mould to go to table. No. 15. Automaton Coffee Roaster Automaton Coffee...
-Calisthenic Exercises, Etc. Part 4
No. 19. Stewpan Digester No. 20. Ice Safe, Or Refrigerator Ice Safe, or. Refrigerator. A double bodied chest for preserving and cooling wine, fruit, vegetables, meat, pastry, etc, indoors in h...
-Calisthenic Exercises, Etc. Part 5
No. 34. Metal Strainer Metal Strainer, for gruel or gravy. No. 35. Stewpan Stewpan, differing from a saucepan in having straight sides, a flat cover, and flat handles, on which account it is ...
-Calisthenic Exercises, Etc. Part 6
No. 49. Slicing, Or Larding Knife Slicing or Larding Knife, for preparing the slips of fat alluded to at No. 40. No. 50. Mashed Potato Fork Mashed Potato Fork, for beating up mashed potato - ...
-Calisthenic Exercises, Etc. Part 7
No. 64. Salamander The round plate or blade of this instrument is made hot in the fire and held over pastry, etc, to brown it. No. 65. Cook Hold Cook Hold, a two-pronged weapon for fixing mea...
-Ranges, Stoves, Hot Water Apparatus, Etc
1. The Oxford Roasting Range, the first specimen of which in London was introduced at the celebrated kitchen of the Reform Club, by Messrs, Benham and Song, of Wigmore Street, though it has since been...
-Ranges, Stoves, Hot Water Apparatus, Etc. Continued
Keep your meat in a cool dry place, your fish on ice, and your vegetables on a stone floor free from air. Cut, your soap when it comes in, and let it dry slowly. Keep your sweet herbs in paper bags,...
-The Poetical Cookery Book
(From Punch.) How To Make Pea Soup AIR, - Do you ever think of me, Love? Do you like the Soup of Pea, Ma'am ? Do you like the Soup of Pea ? Then I'll tell you how to make it, If you'll listen, ...
-The Philosophy Of Cookery; Or, How We Live On What We Eat
Doubtless the true province of a cookery book is to tell how to boil, bake, roast, carve, choose provisions, make dishes and pastry, set out the table, and in a hundred ways work up into palatable who...
-The Philosophy Of Cookery; Or, How We Live On What We Eat. Part 2
In a single minute about twenty-five pounds of blood are sent flowing through the lungs, there the whole mass meets the air, sucks in its oxygen, and speeding on carries to every portion of the frame ...
-The Philosophy Of Cookery; Or, How We Live On What We Eat. Part 3
But besides the flesh-making ingredients, namely, the albumen and fibrin, we have already shown that it is needful the blood should have food for oxygen; this also is contained in milk, grain, pulse, ...
-The Philosophy Of Cookery; Or, How We Live On What We Eat. Part 4
Belonging also to this question of waste and nourishment, it is to be noted, that the almost everywhere-agreed-upon notion that soup, which sets into strong jelly, must be the most nutritious, is alto...
-A Few Words About The Adulteration Of Our Food, And The Purity Of Water
But spite of our receipts and our philosophy, the briskness of the fire, the skill of our cook, the excellence of the oven, and the bright array of pots, kettles, pans, moulds, griddles and gridirons,...
-Chapter I. On Carving
One of the most important acquisitions in the routine of daily life is the ability to carve well, and not only well but elegantly. It is true that the modes now adopted of sending meats, etc. to ta...
-How To Carve Meat
An Aitch-Bone Of Beef This is a simple joint to carve, but the slices from it must be cut quite even, and of' a. very moderate thickness. When the joint is boiled, before cutting to serve, remove a s...
-How To Carve Meat. Part 2
Loin Of Veal This joint is sent to table served as a sirloin of beef. Having turned it over, cut out the kidney and the fat, return it to its proper position, and carve it as in the neck of veal,, fr...
-How To Carve Meat. Part 3
Saddle Of Mutton The tail end is divided in the engraving, and the kidneys skewered under each division; this is a matter of taste, and is not always done. Carve from A to b in thin slices, help fat ...
-How To Carve Meat. Part 4
Sucking Pig The cook should send a roast pig to table as displayed here, garnished with head and ears, carve the joints in the direction shown by the lines in the diagram, then divide the ribs, serve...
-How To Carve Poultry
Poultry requires skilful carving; the requisites are grace of manner, ease in the performance, a perfect knowledge of the position of the joints, and the most complete mode of dissecting, so as to obt...
-How To Carve Poultry. Continued
Geese Follow with your knife the lines marked in the engraving, a to b, and cut slices, then remove the wing, and if the party be large the legs must also be removed, and here the disjointer will aga...
-How To Carve Fish
Fish should never be carved with steel; assisting requires more care than knowledge; the principal caution is to avoid breaking the flakes. In carving a piece of salmon as here engraved, cut thin slic...
-How To Cut Meat
Beef A Bullock marked as cut into joints by the Butcher. A Sirloin. B Rump. C Aitchbone. D Buttock. E Mouse Buttock. F Veiny Piece. G Thick Flank. H Thin Flank. I Leg. K Fore Ribs, containing fi...
-How To Choose Meats
Venison The choice of venison should be regulated by the appearance of the fat, which, when the venison is young, looks bright, thick, clear, and close. It first changes towards the haunches. To asce...
-How To Choose Poultry And Game
Turkey The cock bird when young has a smooth black leg with a short spur. The eyes bright and full, and moist supple feet when fresh; the absence of these signs denotes age and stateness; the hen may...
-How To Choose Fish
Turbot When good are thick, and the belly is white with a. faint yellow tinge. Salmon The fish stiff the scales very bright, the belly thick, the gills a brilliant colour, and the flesh when cut a ...
-How To Choose Shell Fish
Lobsters To be had in perfection should be boiled at home; choose the heaviest. When they are boiled the tail should have a good spring; the cock lobster has a narrow tail in which the two uppermost ...
-Articles For The Table In Season For Each Month Of The Year
January Meats: Beef, mutton, veal, pork, house-lamb. Poultry: Pheasants, partridges, hares, rabbits, woodcocks, snipes, turkeys, pullets, capons, fowls, and pigeons. Fish: Oysters, prawns, crabs, l...
-Chapter II. How To Cook Meat Soups
There is no dish, perhaps, that comes to table which gives such general satisfaction as well prepared soup; let the appetite be vigorous or refined, an excellent soup will always prove grateful to it;...
-How To Cook Meat Soups. Part 2
2. Stock For White Soups This is a soup, the foundation of which is veal, the knuckle, the scrag, or calf's head being the best meat for the purpose, an old fowl, a little ham, or bacon, mutton, shee...
-How To Cook Meat Soups. Part 3
8. Gravy Soup Take a leg of beef and well wash' and soak it, break the bone and put it into a saucepan with a gallon of water, a large bunch of sweet herbs, two large onions sliced and fried to a nic...
-How To Cook Meat Soups. Part 4
14. Sago Soup Take three pounds of lean beef, a slice of lean ham, and lay them in a stewpan with a lump of butter, draw the gravy gently, add two quarts of water, and a sliced onion which has been b...
-How To Cook Meat Soups. Part 5
22. A Cheap Soup A pound or a pound and a half of beef lean, cut up into small pieces, add six quarts of water,, three large onions, double the quantity of turnips; put in thyme, parsley, pepper, and...
-How To Cook Meat Soups. Part 6
27. Transparent Soup Cut the meat from a leg of veal in slices as thin as possible, break the bone as small as possible, put the meat into a very large jar and the bones at the top, with a bunch of s...
-How To Cook Meat Soups. Part 7
33. Mulliuatawney Soup A calf's head divided, well cleaned, place with a cow-heel, in a well tinned saucepan; boil them till tender, let them cool, cut the meat from the bones in slices, and fry them...
-How To Cook Meat Soups. Part 8
39. Lamb Soup May be cooked as above, save that beef should be substituted for the bacon. 40. Leg Of Beef Broth Take a leg of beef, break the bone in several places, place it in a pan with a gallon...
-How To Cook Soups Of Poultry, Game, Etc
47. Giblet Soup Scald and clean thoroughly two sets of goose giblets or twice the number of duck giblets, cut them in pieces, put them in three quarts of stock, if water is used instead of stock add ...
-How To Cook Soups Of Poultry, Game, Etc. Continued
51. Soup Lorraine Pound in a mortar a pound of blanched almonds, use a little water, or they will oil; add to these the meat of the breast and legs of a roast fowl, and with the yolks of four poached...
-How To Cook Turtles
55. Killed And Deessed Turtle Tie a strong cord round the hind fins of the turtle, then hang it up; tie another cord by way of pinion to both fins, that it should not beat about and be troublesome to...
-How To Cook Turtles. Continued
56. Mock Turtle Is made much after the same manner. The calf's head being divided, having the skin on, the brains carefully removed and boiled separately in a cloth; it must be placed in the saucepan...
-How To Cook Fish Soups
61. Stock For White Or Brown Fish Soup It must be understood that this stock will not keep long, three days being the utmost. Take two pounds and a half of English eels;, silver eels as they are term...
-How To Cook Fish Soups. Continued
65. Haddock Soup Pound in a mortar with a pint of picked shrimps, the meat of a haddock, chop a handful of parsley very fine, and add the whole of the crumb of a French roll which has been steeped in...
-How To Cook Vegetable Soups
75. Vegetable Soup There are numerous methods of making this soup, the variations depending upon the omission or addition of certain vegetables, and in the mode of serving the soup with them or witho...
-How To Cook Vegetable Soups. Part 2
81. Cabbage Soup Take four or six pounds of beef, boil with it some black pepper whole for three hours, cut three or four cabbages in quarters, boil them until they are quite tender, turn them into a...
-How To Cook Vegetable Soups. Part 3
88. Italienne Put into a saucepan a spoonful of shred parsley, half a spoonful of shalots, the same of mushroom; shred fine half a bottle of white wine, and an ounce of butter; boil this till no mois...
-How To Cook Vegetable Soups. Part 4
100. Pepper Pot Put in a stewpan three quarts of water, to this add celery, turnips, carrots, lettuces, cut small, add the bones of cold roast meat of any description, half a pound of bacon, the same...
-How To Cook Vegetable Soups. Part 5
106. Spring Soup Is made as No. 89, with the addition of lettuce and chervil, and instead of cutting the vegetables in shreds cut them in dice. 107. Soup Sorrel - A Summer Soup Take a good quantity...
-How To Cook Pea Soup
96. Green Pea Soup Cut down in thin pieces two heads of celery, a good piece of mint, two carrots, two turnips, twelve green onions, a little parsley, and two quarts of peas, two lettuces, a handful ...
-Chapter III. How To Cook Meats. Observations On Meats
How to choose, and the best parts to choose of meats, are given under their appropriate heads; we will come at once, therefore, to the process of cooking when they have been chosen. If the meat ha...
-How To Cook Meats. Observations On Meats. Part 2
Broiling The cook must prepare her fire in due time. When ready, it should be clear and bright, so clear from black coal and smoke that the chop or steak may come from the gridiron without blemish or...
-How To Cook Meats. Part 3
112. How To Collar Beef Choose the thinnest end of the flank of beef, it must not be too fat or too lean, the weight will be from eight to ten pounds, let it hang in a cool place twenty-four hours, w...
-How To Cook Meats. Part 4
120. Rond De Roeuf En Miniature Bone a rib of beef, skewer the meat as a fillet of veal, pickle it five days in a brine composed of common salt, saltpetre, bay salt, and coarse sugar; put it into hot...
-How To Cook Meats. Part 5
126. Spiced Beef A joint from the round, rump, or flank, from ten to fourteen pounds is the usual weight of the piece intended to be thus dressed. Make a mixture of the following ingredients, and let...
-How To Cook Meats. Part 6
138. Palates Of Beef Four white skinned palates, if for a white dish lay them all night in salt and water, wash them well, put them on to scald, take off all the skin, then put them into your stock p...
-How To Cook Meats. Part 7
143. Beef A La Braise Take two or three ribs of beef, cut away only the fleshy part that is next the chine, and take away all the fat; lard it with pretty good size of lardings of bacon seasoned with...
-How To Cook Meats. Part 8
157. How To Fricasee Cold Roast Beef Cut the beef into slices, which should be very thin, put it with some strong broth into a stew-pan, add parsley chopped small, an onion scored, and a piece of but...
-How To Cook Meats. Part 9
163. Bouilli Beef This receipt is made with the brisket of beef. Take the thickest, and put it into an iron tinned kettle, and cover with water; it is better for being rolled and tied. Put in turnips...
-How To Cook Meats. Part 10
175. Beef Broth Take a leg of beef, wash it clean, crack the bone in two or three parts, put it into a pot with a gallon of water, skim it well, then put two or three blades of mace in a little bundl...
-How To Cook Meats. Part 11
180. Potted Beef To a pound of common salt, put a quarter of an ounce of saltpetre, and two ounces of coarse sugar. Rub three pounds of lean beef with this, and let it remain in the brine fifty hours...
-How To Boil Meat
The learned in the art of boiling recommend different times for the completion of the process, some allowing fifteen minutes to each pound, others twenty. All the best authorities agree in this, that ...
-How To Cook Hung Beef
128. Hung Beef Take twelve to fourteen pounds of the flank of beef, throw over it a handful of salt; let it drain twenty-four hours. Make a brine of one pound of salt, one ounce of saltpetre; let the...
-How To Cook Beef Steaks
131. Rump Steak Stewed Cut a steak about an inch thick with a good bit of fat. fry it over a brisk fire, place it in a stewpan with the gravy, a little good.stock. a little port wine, and some choppe...
-How To Cook The Inside Of A Sirloin
Take out the inside of the sirloin in one piece, put it into a stew-pan, and sufficient good gravy to cover it, season with mixed spice, pepper, salt, and cayenne, and a spoonful of walnut ketchup: mo...
-How To Cook Beef Collops
147. Beef Collops Any part of beef which is tender will serve to make collops; cut the beef into pieces about three inches long, beat them flat, dredge them with flour, fry them in butter, lay them i...
-How To Make Beef A La Mode
There are several methods of making this dish; the hash erro neously termed alamode beef, sold at eating-houses, is a very different dish to the true beef a la mode. The following is called the old ...
-How To Cook Ox Tails
153. Ox Tails Have them properly jointed by the butcher; it saves time, and experience enables the butcher to do the task more neatly than the cook. They should be separated at each joint, until the ...
-How To Cook Beef Tongues
167. How To Cure Beef Tongue Throw a handful of salt over the tongue, seeing that it is sprinkled on both sides, let it remain to drain until the following day, make a pickle of a table-spoonful of c...
-How To Cook Beef Brains
171. Beef Brains Fried Let your brains be properly marinaded, then leave them to drain; make a preparation with warm water, a little butter, and salt, some flour, and a spoonful of oil, and the whit...
-Chapter IV. How To Cook Veal
The failing of this meat is its tendency to turn; should it show any symptoms of doing this, and in an earlier part of the work I have explained how it may be detected, put it into scalding water and ...
-How To Cook Veal. Part 2
211. Galantine Veal Take a large breast of veal; take off the chine bone, then take out the gristle called tendons, then take out all the rib bones; flatten it well, have ready some good forcemeat ...
-How To Cook Veal. Part 3
216. Pain De Veau These cakes may be made according to the receipt for beef cakes, page 73. 217. A Noix De Veau You must have a leg of veal from a cow calf, with a good white udder; cut the veal ...
-How To Cook Veal. Part 4
223. Curried Veal Cut the veal to be curried in small pieces - any part of veal, cooked or uncooked, that is palatable, will serve. Put in a stewpan six ounces of fresh butter, add to it half a pint ...
-How To Cook Breast Of Veal
185. Breast Of Veal Stewed Put it into the stew-pan with some white stock, not much, add a glass of sherry, a few mushrooms, a bunch of sweet herbs, three onions, pepper, and salt. Stew till tender, ...
-How To Cook Shoulder Of Veal
189. Shoulder Of Veal Remove the knuckle and roast what remains, as the fillet; it may or may not be stuffed at pleasure; if not stuffed, serve with oyster or mushroom sauce; if stuffed, with melted ...
-How To Cook Loin Of Veal
192. Stewed Loin Of Veal The chump end is the part to stew. Put it well floured into a stewpan with butter; after the butter has been browned over the fire, brown it, and when a good colour pour in ...
-How To Cook Knuckle Of Veal
195. Knuckle Of Veal Get a knuckle of a leg of veal, saw it in three parts, but not to separate it, scald it, and put it for a few minutes in cold water, then place it in a stewpan with some good ...
-How To Cook Neck Of Veal
199. Neck Of Veal May be boiled or roasted - the latter only if it be the best end, and sent to table garnished as in the above engraving - it may be broiled in chops, but is best in a pie; it ...
-How To Cook Veal Cutlets
202. Veal Cutlets The cutlets should be cut as handsomely as possible, and about three quarters of an inch in thickness, they should before cooking be well beaten with the blade of a chopper, if a ...
-How To Cook Calf's Head
224. Calf's Head The same way as No. 195; take out the tongue and cut it in half, and beat up the brains in the parsley and butter, and season with pepper and salt. 225. If For Grill When the head ...
-How To Cook Calves' Ears
231. Calves' Ears Scald the hair from the ears, and clean them thoroughly; boil them until they are tender in veal gravy, and then blanch them in cold spring water. Serve them in chervil sauce, or ...
-Chapter V. How To Cook Mutton
This is a delicate and a favourite meat, it is susceptible of many modes of cooking, and should always be served very hot and with very hot plates, except of course in cases where it may be sent to ta...
-How To Cook Mutton. Part 2
255. Neck Of Mutton This dish is most useful for broth, but may be made a pleasant dish by judicious cooking. To send it to table merely boiled or baited is to disgust the partaker of it. When it is ...
-How To Cook Mutton. Part 3
270. Blanquette De Mouton Is generally made from a former day's saddle of mutton; cutting out the fillets, trimming it neatly, you will be able to cut clearly pieces the size of a shilling, which ...
-How To Cook Mutton. Part 4
279. Mutton Kebobbed Procure as lean a loin of mutton as you can, remove the fat and skin, joint it well, chop some parsley with some sweet herbs very fine, and beat it up with the yolk of an egg, ...
-How To Cook Leg Of Mutton
245. Leg Of Mutton Roasted Like the haunch and saddle should be hung before cooking, should be slowly roasted and served with onion sauce or currant jelly. 246. Roast Leg Of Mutton. - Another ...
-How To Cook Mutton Cutlets
261. Mutton Cutlets Loin chops make the best cutlets. Take off, the vertebrae or thickest end of each bone and about an inch off the top of the bone; put the chops into a stewpan in which has been ...
-How To Cook Hashed Mutton
273. Hash Is made from former dressed mutton, leg or saddle, cut in nice thin shaped pieces, and put into some good brown sauce. 274. Hashed Mutton Cut the, cold mutton into slices as uniform in ...
-How To Cook Rognon De Mouton
283. Rognon De Mouton A La Francaise The French have a faculty of making a dish recherche out of mere trifles, their receipt for serving up this little dish is no mean evidence of their peculiar ...
-Chapter VI. How To Cook Lamb
House lamb is in season in December; grass lamb comes in with Easter. Both are favourite dishes, a preference perhaps existing for the former. They are dressed much in the same manner. 290. Fore-Quar...
-How To Cook Lamb. Continued
297. How To Grill A Loin Of Lamb Boil half an hour, take it out and score it like pork, brush it all over with well beaten yolk of eggs, and powder over it bread crumbs mixed with minced parsley, ...
-How To Cook Sweetbreads
305. Sweetbreads Should be soaked in water, put for eight or ten minutes in boiling water, and then into clear cold spring water, to blanch. They may he cut in slices, or in dice, and put into ...
-Chapter VII. How To Cook Pork
The proportion of persons who are fond of pork to those who dislike it are as a hundred to one, and yet it is falsely considered a vulgar taste, the passion for it possessed by the Chinese has been il...
-How To Cook Pork. Part 2
321. Roast Pig Soak in milk some light bread, boil some sage and onions in plenty of water, strain it off and chop it all very fine, press the milk from the bread, and then mix the sage and onion ...
-How To Cook Pork. Part 3
328. Spare Rib Of Pork - Roast You must paper and joint this down the middle, and sprinkle it with a little fine sage and salt, baste and flour it well; apple sauce in a boat. 329. Spare Rib A ...
-How To Cook Pork. Part 4
338. Pork Cutlets Cut them from a small delicate loin of pork, bone, and trim them neatly, fry them a light brown, put into a small stewpan a little vinegar, and eschalot chopped very finely, two ...
-How To Cook Pork. Part 5
353. Pigs' Feet Stewed Clean, split, and boil tender, put them into a stewpan with enough gravy to cover them, an onion sliced, a few sage leaves, whole black pepper, allspice, and salt, stew forty ...
-How To Cook Pork. Part 6
367. How To Braise A Ham In The French Fashion It is prepared for cooking in the same manner as in the preceding receipt, but when cleaned it is placed upon a layer of new hay, which has previously ...
-How To Cook Bacon
372. How To Boil Bacon If very salt, soak it in soft water two hours before cooking. Put it into a saucepan with plenty of water, and let it boil gently; if two or three pounds, it will take from an ...
-How To Make Pork Sausages
340. Pork Sausages There are many receipts for the mailing of pork sausages; several counties have their own peculiar receipts; Epping, in Essex/famed for its butter, is also famed for its sausages; ...
-How To Make Pork Sausages. Continued
343. Pork Sausages Chop, particularly fine, about two or three pounds of lean pork, and an equal quantity of fat; have ready some sage, either dry or green, either passed through a sieve or chopped ...
-How To Cure Hams
362. How To Cure Hams In Loudon this is a knowledge scarcely required, hams are brought thither in such vast, numbers that it is scarcely worth the trouble, to cure them, the more especially as the. ...
-How To Cook Pork Pudding
357. White Puddings Are made with beef suet and oatmeal, flavoured and seasoned. Take a pound and a half of beef suet, chop it very fine, and, having boiled a pound of oatmeal tightly wedged down in ...
-How To Cure Bacon
370. How To Cure Bacon.- Cobbett's Receipt The two sides that remain, and which are called flitches, are to be cured for bacon. They are first rubbed with salt on their insides, or flesh sides, then ...
-Chapter VIII. How To Cook Poultry
Always have good and fat poultry where possible, in the country you may command it. The best sort for table is the Dorking breed, they are five toed, have white legs, and feathers of a greyish whit...
-How To Cook Turkey
382. Turkey Roast It is stuffed with either sausage meat or fillet of veal stuffing. While roasting a piece of paper should be placed over the part stuffed, as being bulky it will catch the fire ...
-How To Cook a Goose
393. How To Roast A Goose Goose in itself is of a strong rich flavour, and requires both nicety in the cooking as well as in the stuffing to obviate that strength of flavour. There are many modes of ...
-How To Cook Ducks
396. How To Roast Ducks Ducks should be well plucked without tearing the skin, all the K 2 plugs being removed. Some cooks go so far as to skin the duck, holding it a minute by the feet in scalding ...
-How To Cook Fowls
403. Roast Fowls If nicely trussed, make a stuffing of butter and some pepper, dry up the butter with, a few bread crumbs, baste it well, add flour and salt before you take it from the fire. If ...
-How To Cook Fowls. Part 2
410. How To Grill Cold Fowls Trim the joints that remain, and having dipped them in clarified butter, spread over them a coating of finely powdered bread crumbs, mixed with very finely ground ...
-How To Cook Fowls. Part 3
515. An Indian Pilau Truss a fowl as for boiling, pass it a few minutes in the oven, raising it up with fat bacon or buttered paper; fry some onions, a few bruised coriander seeds, and a few ...
-How To Cook Chickens
419. Chickens Boiled Care should be taken to select the chickens plump or they form a meagre dish, they should receive much attention in the boiling, they require less time than a fowl, and are sent ...
-How To Cook Pigeons
425. Pigeons Roasted Veal stuffing for pigeons; it improves the flavour; they must be fresh and well cleaned; butter and parsley may be served with them, but parsley alone as a stuffing, though ...
-Chapter IX. How To Cook Game, Etc
452. Black Cock - Roasted The birds should be hung until very high, they should be carefully plucked that the skin may be as little abrased as possible, drawn, washed, and wiped with a clean ...
-How To Cook Venison
449. Venison - The Haunch The observed of all observers, when venison: Epicureans sit at table; it is a joint, if properly kept, properly cooked, and served hot, which must prove delicious to the ...
-How To Cook Pheasants
449. Pheasants Pheasants are rarely stuffed, it is more customary to send them to table accompanied by forcemeat in the dish, in many cases with the simple gravy only; the real Epicurean in game ...
-How To Cook Partridges
453. Partridges Are cooked as pheasants; they should not be stuffed, grate bread crumbs into a shallow dish, place them before the fire to brown, shaking them occasionally and send them to table ...
-How To Cook Hares
460. Hares A hare is nothing if not well hung and well cooked; a hare must be hung very long indeed to be hung too long. It is better for not being paunched for a few days, unless the weather is ...
-How To Cook Hares. Continued
464. Another Way Cut up the hare as above, lay the pieces in a stewpan, put in a few cloves, allspice (whole), two onions, the rind of half a lemon, a faggot of sweet herbs, some salt, black pepper, ...
-How To Cook Ortolan
The Ortolan is essentially a pet bird with the gourmet. The present is by no means an inopportune moment for sketching the natural economy and cuisine of these lumps of celestial fatness, as they h...
-How To Cook Rabbits
477. Rabbit Rabbits will form excellent side dishes, providing they are boned neatly, larded, and braised, they may also be lined inside with bacon cut in thin slices, the fatter the better, and a ...
-Chapter X. How To Cook Salt And Fresh Water Fish
489. A Few Choice Dishes For Top Behoves, Entrees, Salads, Etc., Cold Plain and crimp cod. Smelts fried. Turbot and lobster sauce. Brill and Dutch sauce. Broiled mackerel and fennel sauce. Boiled ...
-How To Cook Salt And Fresh Water Fish. Continued
521. Chub Boiled Put as much beer, vinegar, and water into a fish-kettle as will cover the fish, a good quantity of salt and fennel; scale and cleanse a chub, and when the water boils put in the ...
-How To Cook Barbel
491. Barbel Boiled Boil them in salt and water, when done pour away part of the water and add to the rest a pint of red wine, some salt and vinegar, two onions sliced, a hunch of sweet herhs, some ...
-How To Cook Cod
495. Cod - Boiled The thickness of this fish being very unequal, the head and shoulders greatly preponderating, it is seldom boiled whole, because in a large fish the tail, from its thinness in ...
-How To Cook Cod. Part 2
500. Stewed Cod Cut some of the finest pieces from the thickest part of the fish, place them in a stewpan with a lump of butter the size of a walnut or larger, three or four blades of mace, bread ...
-How To Cook Cod. Part 3
508. Another Way Wash and soak the fish, lay it twelve hours in water into which two wineglasses of vinegar have been poured, put the fish in cold water in the fish kettle, bring it gradually to a ...
-How To Cook Carp, Tench, Perch
518. Carp, Tench, Perch, &C Dry well with clean cloth, dredge with flour, fry them until they are brown. If the pure flavour of the fish is desired, they should be cooked as soon after being caught ...
-How To Cook Crabs
515. Dressed Crab The white part of the crab forms a wall within the dish, the yellow part of the crab is mixed with vinegar, mustard, etc, So as to form a pool within. 516. Dressed Crab Get a ...
-How To Cook Curry Of Fish
523. Curry Of Fish A L'Indienne For Breakfast Take a crimped haddock and boil it quickly with a good bit of salt in the water to make it firm; boil two eggs hard, then slice them in your stewpan ...
-How To Cook Eels
527. Anguilles A L'Hollandaise Take two small lemons and remove the outer and inner skin as closely as possible, divide them into as many portions as they will separate without disturbing the juice, ...
-How To Cook Haddock
539. How To Cure Finnon Haddock Gut off the heads and clean them as in the receipt to dry haddocks, cover them with salt, and let them remain in it two hours, brush them over with pyroligneous ...
-How To Cook Herrings
546. Herrings Herrings are dressed in a variety of fashions; they are fried, boiled, broiled, dried, potted, baked, smoked, pickled. There are three sorts of herrings, fresh, salted, and red ...
-How To Cook Lobster
552. Lobster As Served The common mode of sending this excellent shell-fish to table is very generally known. We subjoin a few uncommon modes. 553. Lobster - Curried Take the meat of a fine ...
-How To Cook Mackerel
558. Mackerel Cleanse the fish thoroughly inside and out, remove the roe carefully, steep it in vinegar and water, and replace it; place the fish in water from which the chill has been taken, and ...
-How To Cook Mackerel. Continued
564. Broiled Mackerel Bones Take the bones from the dressed fish, butter them and rub them with mustard, cayenne pepper, and salt; send up with the wine and cheese. 565. Fillets Of Mackerel Take ...
-How To Cook Red Mullet
571. Red Mullet There are various ways of dressing this fish which has obtained the name of the sea woodcock, from the flavour as well as from the peculiarity of dressing it without drawing. It must ...
-How To Cook Oysters
575. Oysters A La Imperiale Procure of a .fishmonger a barrel of oysters, packed as for transmission to the country. Put into a vessel large enough to contain the barrel sufficient water, that when ...
-How To Cook Pike
583. Jack Or Pike To Choose If the fish is fresh the gills will be red, the fish stiff, and eyes bright; the best sort are caught in rivers, the worst are caught in ponds; it is a very dry fish, and ...
-How To Cook Prawns
586. Prawns If you have no lemon for garniture, get the dish they are to go upon and likewise another of the same size, turn one bottom upwards, then dish your prawns one by one with the heads ...
-How To Cook Salmon
592. Dressed Salmon All salmon whether crimped, split, or in slices, let them go through the same process in dressing, you can differ your sauces as may be most approved of. Put your salmon either ...
-How To Cook Salmon. Part 2
594. How To Dry Salmon Open the fish, remove the whole of the inside, including the roe. Scald, it, and then rub it with common salt; hang it to drain from twenty-four to thirty hours. Mix well two ...
-How To Cook Salmon. Part 3
599. Salmon En Papillotes Get small, slices of salmon, (See 524), fold them neatly in foolscap paper, after having buttered your paper well, pepper and salt the paper and flour it. I generally put ...
-How To Cook Soles
606. Soles Soles should be skinned and trimmed by the fishmonger. If fried plain, dry them well with a clean cloth, flour them with a dredge, the pan should be well cleaned, and a quantity of lard ...
-How To Cook Skates
615. Skate May be cut into pieces, and fried in oil, with parsley, an onion cut in slices, and sweet herbs; when sufficiently cooked, pour off the fat. Throw into the pan a small tea-cupful of ...
-How To Cook Sturgeon
617. Sturgeon Boiled Soak the fish in salt and water four hours, remove it and bathe with pyroligneous acid diluted with water, let it drain an hour, then put it. into boiling water, let it be well ...
-How To Cook Shrimp
624. Shrimp Toast - Croute Aux Crevelles --French Boil five pints of shrimps, and as soon as they are cold shell them, take the heads and bruise them in a mortar, put them into barely a quart of ...
-How To Cook Smelts
626. Smelts This is a very delicate fish, requires delicate handling, and is quickly cooked; draw through the gills and wipe with a soft cloth, but do not wash them, dip them into the yolk of an egg ...
-How To Cook Trout
628. Trout Scale, gut, clean, dry, and flour, fry them in butter until they are a rich clear brown, fry some green parsley crisp and make some plain melted butter, put in one tea-spoonful of essence ...
-How To Cook Turbot
632. Turbot Place the turbot, previously to cooking, to soak in salt and water in which a little vinegar has been poured; lay it upon its back in the fish kettle, fill the latter three parts full ...
-How To Make Water Souchy
635. Water Souchy This is a dish more frequently seen upon the tables of the Black-wall and Greenwich hotels than anywhere else; it is introduced into private families, and when well cooked makes a ...
-How To Cook Whitings
636. Whitings May be cooked as soles; they should be sent to table with tail to mouth, or passed through the eyes. 637. Curry Of Soles And Whitings, Etc Cut in smaller pieces than for cutlets, and ...
-How To Make Fish Salads
642. Fish Salads All kinds of fish left from the former days, make good salads; introduce all the articles as for fish salads, cutting the fish when cold into thin slices, and using fillets of ...
-How To Cook Anchovies
649. Anchovies Wash half a dozen anchovies, and take the meat from the bones; cut them into four fillets, place them on a dish with some sweet herbs cut small, and the yolks and whites of hard eggs ...
-Observations On Cleaning And Dressing Fish
Before dressing fish of any kind great care should be taken that it is well washed and cleansed, but be cautious not to wash it too much, as the flavour is much diminished by too much water. When boil...
-Chapter XL. How To Make Sauces
658. Sauce Few things require more care than making sauces. As most of them should he stirred constantly the whole attention should he directed.to them,' the better way is to prepare the sauces ...
-How To Make Sauces. Part 2
668. Brown Sauce Take a pound or two of steaks, two or three pound of veal, some pickings of fowls, carrots, and onions, put all these into a saucepan with a glass of water, and set it on a brisk ...
-How To Make Sauces. Part 3
674. Caper Sauce For Meat Take some capers, chop half of them very fine, and put the rest in whole; then chop some parsley with a little grated bread, and put to it some salt; put them into butter ...
-How To Make Sauces. Part 4
683. Cucumber Sauce Pare two large cucumbers cut in lengths of three inches round the ends; after cutting each length into four pieces take out all the seeds, have ready a bason with vinegar and ...
-How To Make Sauces. Part 5
690. Fennel Sauce Take as many branches of green fennel as you may require; pick and wash it in the same manner as parsley; chop it very small, scald and then lay it on a sieve to cool; put two ...
-How To Make Sauces. Part 6
698. Cold Horseradish Sauce Chop up some parsley, chervil, shalots, a clove of garlic, capers, and anchovies; to these add a spoonful of horseradish scraped very fine, a spoonful of oil, vinegar, ...
-How To Make Sauces. Part 7
708. Lobster Sauce Pound the coral, pour upon it two spoonfuls of gravy, strain it into some melted butter, then put in the meat of the lobster, give it all one boil, and add the squeeze of a lemon; ...
-How To Make Sauces. Part 8
723. 0yster Sauce In opening the oysters, save the liquor, and boil it with the beards, a bit of mace, and lemon peel; in the meantime throw the oysters into cold water, and drain it off, strain the ...
-How To Make Sauces. Part 9
729. Remoulade Put some mustard into a basin and mix it up with some water, add to this a little shalot, and ravigote both shred, six spoonfuls of oil, four of vinegar, some salt, and whole pepper, ...
-How To Make Sauces. Part 10
737. Sauce (Italian) For Salads Mix together three table-spoonfuls of sauce tournee, one of mustard, some tarragon and chervil shred small, with three table-spoonfuls of Florence oil; putting in, ...
-How To Make Sauces. Part 11
744. Souffle Sauce Take eight truffles, clean and cut them round, and then cut them in thin slices into a stewpan; set them to stew very gently with a small bit of butter. When well stewed add two ...
-How To Make Sauces. Part 12
756. Shrimp Sauce Put half a pint of picked shrimps into a stewpan with some butter sauce and a very little essence of anchovy, make it very hot, add a little lemon juice, and serve it to table. ...
-How To Make Sauces. Part 13
765. Wine Madeira Sauce Take a tea-spoonful of flour, and a preserved green lemon cut into dice, mix them with a glass of Madeira wine, and a little consomme, an ounce of butter, some salt and ...
-How To Make Sauces. Part 14
769. Farces And Stuffings A veal stuffing. Chop some suet fine, a little parsley, a small piece of shalot, rub through a dry sieve a small quantity of basil, knotted marjoram, thyme, add these to ...
-How To Make Mushroom Sauces
713. Mushroom Sauce Cut some mushrooms into pieces, press them in a cloth, and then mince them; do them up in a little melted butter, then add some good stock parsley, scallions, two cloves of ...
-How To Make Tarragon Sauce
748. Tarragon Sauce Extract from some green tarragon by putting it into some second stock, reducing it gently; then strain it off, and add some bechemel to the liquor, and a little finely-chopped ...
-Chapter XII. How To Cook Vegetables
Vegetables form a most important feature in the art of cooking; it is the roast of French cooks that we neither know the value, the taste, or the virtues of them unless they dress them for us, and ...
-How To Cook Vegetables. Continued
807. Beet Roots, Second Course Dish Cut in equal sized slices some beet root, boiled or baked, of a good colour, make it hot between two plates in the oven, dish it as you would cutlets, round; make ...
-How To Cook Asparagus
774. Asparagus Let the stalks be lightly but well scraped, and as they are done be thrown into cold water; when all are finished fasten them into bundles of equal size; put them into boiling water, ...
-How To Cook Artichokes
780. Artichokes Cut away the outside leaves and make the stalk as even as possible, put them into boiling water with some salt, if they are very young they will be tender in half an hour, if rattier ...
-How To Cook French Beans
788. French Beans When very young the ends and stalks only should be removed, and as they are done thrown into cold spring water; when to be dressed put them in boiling water which has been salted ...
-How To Cook Beans
797. Preserved Garden-Beans Shell the beans when they are about half an inch long, and blanch them, put them into bottles, with a bunch of savory in each, close the bottles hermetically, and proceed ...
-How To Cook Haricot Beans
802. Haricot Beans Two handfuls of the white beans, lay in boiling water until the skins come off, put them in cold water as you do them, then take them out, and put them into a stewpan with some ...
-How To Cook Broccoli
808. Broccoli Peel the thick skin of the stalks and boil for a quarter of an hour with salt in the water. The small shoots will only require half the time; they should be tied in bunches. Serve ...
-How To Cook Cabbage
810. Cabbages A full grown or summer cabbage should be well and thoroughly washed; before cooking them cut into four pieces, boil rapidly and with the saucepan uncovered half an hour; a young ...
-How To Cook Cauliflowers
821. Cauliflowers - To Boil Trim them neatly, let them soak at least an hour in cold water, put them into boiling water in which a handful of salt has been thrown, let it boil, occasionally skimming ...
-How To Cook Endives
827. Endives Trim some large white endives, lay them a little time in salt and water, then blanch them for a few minutes; take them up, press out the water, cut each endive in half, if too large, ...
-How To Cook Peas
830. Green Peas A delicious vegetable, a grateful accessory to many dishes of a more substantial nature. Green peas should be sent to table green, no dish looks less tempting than peas if they wear ...
-How To Cook Potatoes
835. How To Boil Potatoes In Ireland potatoes are boiled in perfection; the humblest peasant places his potatoes on his table better cooked than could half the cooks in London trying their best. ...
-How To Cook Seakale
849. Seakale Requires to be very well done, there is little occasion to fear doing it too much; tie in bundles after washing and trimming, boil it in equal parts of milk and water, and serve it with ...
-How To Cook Spinach
854. Spinach The leaves of the spinach should be picked from the stems; it should then be well washed in clean cold water until the whole of the dirt and grit is removed; three or four waters ...
-How To Cook Truffles
863. Truffles The truffle, like the mushroom, is a species of fungus common in France and Italy. It grows about eight or ten inches below the surface of the ground. As it imparts a most delicious ...
-How To Cook Morels
868. Morels The morel is a kind of mushroom, and usually dressed in the same manner, for a ragout or garnish they are prepared as follows: - take the largest morels, take off their stalks and split ...
-How To Make Vegetable Salads
871. Sidney Smith's Receipt For Salad Two large potatoes, passed through kitchen sieve, Unwonted softness to the salad give, Of mordant mustard add a single spoon Distrust the condiment which ...
-Chapter XIII. How To Make Potted Meats
874. Beef Potted Take three pounds of lean beef, salt it two or three days with half a pound of salt and half an ounce of saltpetre, divide it into pieces of a pound each and put it into an earthen ...
-How To Make Potted Meats. Continued
880. Chicken And Ham Potted Season some pieces of chicken with mace, cloves, and pepper, and bake it for about two hours in a close covered pan, with some water, then pound them quite small, ...
-How To Make Paste and Pie Crusts
891. Raised Crust For Standing Pies Boil water with a little lard, or dripping, or butter; while it is hot, with a spoon, stir in as much flour as you require, making the paste as stiff as you ...
-How To Make Paste and Pie Crusts. Continued
895. Gum Paste Put some gum dragon into a basin with warm water enough to cover one inch above the gum, set this in a warm closet for four and twenty hours; have a new tammy ready laid over a dish, ...
-How To Make Minced Pies
925. Mince Meat for Christmas Pies Mince pies are truly English. We find several recipes for them in King Richard II.'s cookery book, - a curious volume, reprinted from the original document in the ...
-How To Make Pies
Observations Upon Pies There are few articles of cookery more generally admired than a good looking and a relishing pie; it may he made of such a variety of things, arid is at all times much liked. I...
-How To Make Pies. Part 2
905. Chicken Pie Cut up two young fowls with white and cayenne pepper, salt, a little mace, and nutmeg, if spice is approved of, all in the finest powder. Put the chicken, slices of bam, or fresh ...
-How To Make Pies. Part 3
910. Egg Mince Pies Take six eggs, boil them hard, then shred them very small, take twice the quantity of suet, chop it very fine, well wash and pick a pound of currants,, shred fine the peel of a ...
-How To Make Pies. Part 4
918. Hare Pie Cut a hare in pieces, season with pepper, salt, nutmegs, and mace; put it into a jar with half a. pound of butter, cover down close, and set it in a large saucepan of boiling water, ...
-How To Make Pies. Part 5
924. Lamb Pie Make it of the loin, neck, or breast; the breast of house lamb is one of the most delicate things that can be eaten. It should be very lightly seasoned with pepper, and salt, the bone ...
-How To Make Pies. Part 6
934. Pigeon Pie Proceed in the same way as No. 953, but instead of ham at bottom of dish put a good beef or rump steak; truss your pigeons'_as for stewing, the legs pressed in the sides; if you are ...
-How To Make Pies. Part 7
938. Pie Raised Hot, A La Financiere Make a raised crust of any form you please; line the inside with slices of bacon, and fill it up with beef suet chopped fine; decorate the exterior of the pie to ...
-How To Make Pies. Part 8
943. Raised Pie Take the bones out of a pheasant, two partridges, one hare, two rabbits; have ready some good forcemeat, with truffles and mushrooms; get a stewpan; and suppose you have the case of ...
-How To Make Pies. Part 9
946. Snipe Pie Bone three snipes, fill them with a light forcemeat, adding the trails and some truffles pounded; put the birds in a deep dish, with a small layer of forcemeat all round; cover with a ...
-How To Make Almond Puddings
954. How To Make An Almond Pudding Pound in your mortar a quarter of a pound of sweet almonds, add a table-spoonful of water when you are pounding, take it out of the mortar; have ready broken seven ...
-How To Make Batter Puddings
959. Batter Pudding Put into a stewpan six spoonfuls of flour, a tea-spoonful of salt, and half a nutmeg grated, mix them with, a pint and a half of new milk, and stir in six eggs beaten; pour the ...
-How To Make Bread And Butter Puddings
966. Bread Pudding Soak two or three French rolls, cut into slices in a pint of cream or good milk, add the yolks of six eggs beaten, some sugar, orange flower water, three pounded macaroons, and a ...
-How To Make Charlotte
974. Charlotte Cut a sufficient number of thin slices of white bread to cover the bottom and line the sides of a baking dish, first rubbing it thickly with butter; put thin slices of apples into the ...
-How To Make Puddings
958. Apricot Pudding Whip up a pint of milk, or cream, six eggs, four table-spoonfuls of fine flour, a little salt, and a small portion of cinnamon. Rub the apricots through a sieve, and add enough ...
-How To Make Puddings. Part 2
972. Custard Pudding Take a pint of cream, six eggs well beaten, two spoonfuls of flour, half a nutmeg grated, and salt and sugar to taste; mix them together butter a cloth and pour in the batter, ...
-How To Make Puddings. Part 3
988. Game Pudding Take a number of larks, thrushes, quails, or any small birds sufficient to make a good sized pudding; pick and truss them, fry them in butter with some sweet herbs, some salt, and ...
-How To Make Puddings. Part 4
1004. Oatmeal Pudding Take a pint of the best fine oatmeal, pour a quart of boiling milk over it, and let it soak all night; the next day put it in a basin just large enough to hold it, add two eggs ...
-How To Make Puddings. Part 5
1021. Sippet Pudding Cut a small loaf of fancy bread into very thin slices, put a layer of them at the bottom of a dish, then a layer of marrow - or beef suet, if the former is not easily obtained ...
-How To Make Ice Puddings
992. Ice Puddings Make a good custard, boiling into it a stick of vanilla, sweeten it, when cold take out the vanilla; if the custard is not quite smooth strain it, then add half a pint of cream, a ...
-How To Make Marrow Pudding
998. Marrow Pudding Take half a pound of beef-marrow finely chopped, a few currants washed and picked, some slices of citron and orange peel candied, a little grated nutmeg, a table-spoonful of ...
-How To Make Plum Puddings
1007. A First-Rate Plum Pudding Half a pound of raisins, stoned. Half a pound of currants well washed and dried. Quarter of a pound of mixed peels, cut in dice. Half a nutmeg, grated. Half a tea-...
-How To Make Rice Puddings
1016. Boiled Rice Pudding Take some rice, pick and wash it well, tie it in a cloth, leaving plenty of room for it to swell. Boil it in plenty of water for an hour or two. Serve it with butter and ...
-How To Make Dumplings
1030. Apple Dumplings Pare a few good sized baking apples, and roll out some paste, divide it into as many pieces as you have apples, cut two rounds from each, and put an apple under each piece, and ...
-How To Make Tartlets
1041. Tartlets Cut your paste after rolling it thin with a fluted cutter as large as your tartlet pan may he round, place each piece even into the pan, press it down with your finger, then put into ...
-How To Make Tartlets. Continued
1048. Cherry Tart Line the sides of a dish with a good crust, strew in sugar, fill it with picked cherries, and put sugar at the top; red currants may be added if liked, cover with crust, and bake. ...
-1061. Yellow Almond Sweetmeats
Blanch a pound of sweet almonds, wash them in cold water, and when quite dry pound them with a sufficient quantity of yolks of eggs into a fine but rather stiff paste; add to them a pound of powdered ...
-1062. How To Cut Out Patty Cases, Etc
Boll your paste out about a quarter of an inch, but first try a very thin bit in your oven, and you will find out the heat of the oven and the lightness of your paste, and then cut the thickness accor...
-1063. How To Neutralize The Acid In Fruit Pies And Puddings
A large quantity of the free acid which exists in rhubarb, gooseberries, currants, and other fruits, may be judiciously corrected by the use of a small quantity of carbonate of soda without the least ...
-How To Make Pasty
1064. Pasty This pie is made from the shoulder or breast, which must first be stewed as in former pies; well season it, and put plenty of essence of the gravy. 1065. A Paste For Stewed Beef Or ...
-How To Make Patties
1068. Fish Patties Boil for a little while an eel, a carp, and a tench, half stew six oysters, pick the flesh from the bones of the fish, beat it in a mortar with the smelts of the fish, some mace, ...
-How To Make Puffs
1073. Puffs Of Any Kind Cut into square pieces the thickness of a patty case, put in the middle a small piece of jam, double one side over the other pressing it with your two thumbs, keeping the ...
-How To Make Croquets
1084. Croquets Are prepared in the same way as No. 767, but not egged and bread crumbed, but formed as puffs in a paste, but instead of jams you will put a piece of this preparation, you must egg ...
-How To Make Meringues
1086. How To Make Meringues Lay four eggs on ice for an hour, weigh the weight of the eggs in fine sifted sugar, then whip up the whites of those four eggs to a very stiff point, when done mix in ...
-Chapter XV. How To Make Pancakes
1092. Pancakes Pour a good batter made of eggs, milk, and flour, in the usual way into a. pan, so that it lies very thin, fry the pancakes with hot lard, and when one side is done turn it by tossing ...
-How To Make Fritters
1097. Fritters Are made of hatter the same as pancakes. Drop a small quantity into the pan, have ready apples pared, sliced, and cored, lay them in the batter and fry them; they may also be made ...
-How To Make Fritters. Continued
1104. Fish Fritters Make a light forcemeat with any kind offish, put a small quantity into pieces of puff paste the size of a common puff, fry in boiling lard and drain dry, serve with truffles or ...
-Chapter XVI. How To Make Eggs
1112. How To Dress Eggs (Poached) Break your eggs separately in cups, have ready a large stewpan half full of water, pour into it a little vinegar and salt, let it simmer, then put in your eggs, not ...
-How To Make Omelets
1121. Omelet A La Celestine Make four omelets of three eggs each, and as thin as possible, slice them carefully on the table, lay frangipane* on, and roll them up in the form of a muff, trim the ...
-How To Make Omelets. Continued
1129. Onion Omelet Take two or three good sized onions, cut them into slices, and fry them in butter, when they are done add the yolks of two eggs, and a little chopped parsley, fry two small ...
-How To Make Souffle
1135. Apple Souffle With Rice Blanch half a pound of the best rice in scalding water, strain it clear, boil it in sufficient milk to cover it, to this add a little lemon peel and a small bit of ...
-Chapter XVII. Butter
1139. Butter - To Clarify Scrape off the outsides of the butter you may require and then put it into a stewpan by. the side of a slow fire, where it must remain till the scum rises to' the top and ...
-Cheese Quality
Cheese takes an important place at the table; not alone, in its simple place at the close of the dinner, but that it forms the foundation of many excellent dishes. The selection of good cheese require...
-How To Make Cheese Dishes
1144. Toasts Of Cheese Mix some clarified butter with some grated Parmesan cheese or Gloucester, and a little ready-made mustard, a little black pepper, and cayenne pepper; prepare some neatly cut ...
-How To Make Cheese Dishes. Part 2
1151. Cray Fish Cheese Having washed and boiled the fish, take off the small claws and tails and set them aside, chop the meat that remains in the shells with some other fish, artichoke bottoms, ...
-How To Make Cheese Dishes. Part 3
1164. Cheese Marigold Take some of the freshest and best coloured leaves, pound them in a mortar and strain out the juice, put this into milk with the rennet. The milk being set and the curd ...
-How To Make Cheese Dishes. Part 4
1171. Italian Pork Cheese Pound a pig's liver with two thirds bacon and one third beef, when they are thoroughly incorporated add to them shred thyme, sage, basil, a bay leaf, parsley, coriander ...
-How To Make Cheese Dishes. Part 5
1178. Stilton Cheese Take the night's cream and the morning milk, mix them together with the rennet; when the curd is produced, it must not be broken as is done with other cheeses, but take it out ...
-How To Make Cheese Cream
1152. Cheese Cream Take three pints of cream, add salt sufficient to season it, mix it well, fold a cheese cloth three or four times and lay it at the bottom of a sieve and pour the cream into it, ...
-How To Make Macaroni and Cheese
1185. Timbale Of Macaroni, Small., And Large For small timbales for entrees, butter six little moulds, put a slice of truffle at the bottom of the mould', or little round pieces all round the bottom-...
-Chapter XVIII. How To Make Custards
1190. Custards Boil a pint of milk with lemon peel and cinnamon, mix a pint of cream and the yolks of eggs beaten; when the milk tastes of the seasoning sweeten it enough for the whole, pour it into ...
-How To Make Creams
1202. Apricot Cream The same as raspberry and currant cream, rub your apricots fhrough a sieve, if jam, the same; use a little lemon juice and less sugar than to the other creams. 1203. Cabbage ...
-How To Make Creams. Part 2
1207. Chocolate Whipped Cream Dissolve a quarter of a pound of the best chocolate in a glass of boiling water over a moderate fire, then let it cool, add to it a quarter of a pound of powdered sugar,...
-How To Make Creams. Part 3
1218. Cream Au Naturel Take some thin cream, mind and let it be fresh, and put it in a bowl on ice to cool, add to it powdered sugar, and serve it 1219. Pine Apple Cream Have some pine apple ...
-How To Make Icings
Sorbetieres, or moulds for cream or fruit ices, are made of two sorts of materials, block-tin and pewter, of these the latter is the best, the substance to be iced congealing more gradually in it than...
-How To Make Ice Creams
1233. Brown Bread Ice One pint of cream, sweeten with thick syrup, a little grating of nutmeg, a glass of jelly, have ready some very fine bread crumbs made from brown bread four days old, to be ...
-How To Make Ice Water
1246. Ice Waters Generally If made from jams you must rub them through a sieve, adding thick boiled syrup, and lemon juice, and some jelly, and colouring if for pink, and the white of an egg whipt ...
-How To Make Jellies
1253. Aspic Take a knuckle of veal, a knuckle of ham, a thick slice of beef, and if they will not make your jelly stiff enough add two calves' feet or some swards of bacon rasped; put them into a ...
-How To Make Jellies. Part 2
1258. How To Make Red Apples In Jelly Take a quantity of fine apples, pare and core them, throwing them into water as you do them, put them into a preserving pan, they must not be close enough to ...
-How To Make Jellies. Part 3
1263. Colouring For Jellies, Cakes, Etc For a beautiful red boil fifteen grains of cochineal in the finest powder with a dram and a half of cream of tartar in half a pint of water, very slowly, half ...
-How To Make Jellies. Part 4
1268. Currant Jelly (White) Take the seeds from a dozen pounds of fine white currants, and put them into ten pounds of clarified sugar, boiled to grande lisse, take your saucepan from the fire, stir ...
-How To Make Jellies. Part 5
1174. How To Keep Jelly Take a leg of beef and two shins, cut in pieces a knuckle of veal, chop it all to pieces, one or two old cocks and hens skinned, and two calves' feet, put all these into ten ...
-How To Make Jellies. Part 6
1280. For A Small Pint Mould Of Orange Jelly One ounce and a half of isinglass boiled in a pint of water, squeeze six China oranges and two Seville, and the juice of two lemons, sweeten to your ...
-How To Make Marmalades
1386. Marmalade Marmalade may be composed almost of any fruit, the best however for this purpose are apricots, peaches, oranges,, quinces, eggs, plums, apples, etc.,, they are usually made by honing ...
-How To Make Marmalades. Continued
1292. Apricot Marmalade - Petits Gateauxfoures Roll out some puff paste very thin, and divide it into two equal parts, each of which should be thirteen inches long and eight wide; moisten a baking ...
-How To Make Blancmanges
1300. Blancmanges In three pints of water put two ounces of isinglass; let it boil for thirty minutes, strain it into a pint and a half of cream, sweeten it, and add a few Bitter almonds; boil it up ...
-Chapter XIX. How To Make Confectionery, Preserved Fruits, Etc
Very common discovery made by those who preserve fruits, etc, for family use, and are not sufficiently versed in the art of confectionery, is that the preserve either ferments, grows mouldy, or become...
-How To Prepare Sugar
Different Degrees Of Preparing Sugar The various purposes to which sugar is applied require it to be in different states; these are called degrees. They extend to the number of thirteen, and are name...
-How To Prepare Sugar. Part 2
1308. How To Clarify Sugar Take the quantity of fine white loaf sugar you intend to clarify, add to it of very clean warm water half a pint for every pound; when dissolved add to it the white of one ...
-How To Prepare Sugar. Part 3
1311. Coloured Sugars For Ornamenting Pound some sugar, and sift it through a coarse sieve, lay a little upon a plate, pour into it a few drops of carmine, or prepared cochineal, mixing it well in, ...
-How To Preserve Apricots
1317. How To Preserve Green Apricots In your preserving-pan place a layer of green vine-leaves, then a layer of apricots, then vine-leaves, and so on alternately until you have completed the ...
-How To Preserve Apples
1323. How To Preserve Golden Pippins Apples Take the rind of an orange and boil it very tender, lay it in cold water for three days, take two dozen golden pippins, pare, core, and quarter them, boil ...
-How To Preserve Barberries
1332. Barberry Drops Cut off the black tops, roast the fruit before the fire until soft enough to pulp with a silver or wooden spoon through a sieve into a china or earthenware basin; put the basin ...
-How To Preserve Cherries
1341. Brandy Cherries Get the largest morel cherries you can, cut off half of the stalk, pricking each cherry with a needle, putting them as you do them into a high glass; add three quarters of the ...
-How To Preserve Currants
1351. Black Currant Jam Gather your currants on a dry day when they are full ripe, pick them from the stalks, wash them well in a basin, and to every pound of currants put a pound of double refined ...
-How To Preserve Citrons
1356. Candied Citron Pare the citrons very thin and narrow and throw them into water, these are called faggots; then cut the citron into slices of any thickness you think proper; take the inner part ...
-How To Preserve Damsons
1359. Dried Damsons Take damsons that you have preserved, drain all the syrup from them, cover the bottoms of sieves with them, and put them into stoves which should be hot, change the sieves every ...
-How To Preserve Figs
1363. How To Preserve Green Figs Slit some small green figs on the top, and put them into water for ten days, and proceed thus: - Put as much salt into the water as will make it bear an egg, then ...
-How To Preserve Ginger
1368. Preserved Ginger Take some green ginger, and with a sharp knife pare it neatly, and as it is pared throw into a pan of cold water to keep it white; when you have a sufficient quantity boil it ...
-How To Preserve Gherkins
1370. Gherkins For Salads Or Pickled The best sort are the Dutch; they are used when boiled for garnishing salads and for ragouts. For boiling, let them remain one minute in boiling water, then put ...
-How To Preserve Gooseberries
1372. Preserved Gooseberries Put one quart of red currant juice to five pounds of loaf sugar; set it on the fire, and when the sugar is dissolved put in eight pounds of red rough, ripe gooseberries, ...
-How To Preserve Grapes
1377. How To Preserve Green Grapes Take the largest and best grapes before they are ripe; stone and scald them, let them lie two days in the water they were scalded in, then drain them and put them ...
-How To Preserve Green-Gages
1379. Green-Gages Weigh a pound of sugar to a pound of fruit; the largest when they begin to get soft are the best; split them and take out the kernels and stew them in part of the sugar, take out ...
-How To Preserve Lemons
1385. Preserved Green Lemon Split some small green lemons on one side, that they may take the sugar inside as well as outside; put them into cold water, and set them, on the fire, and keep them from ...
-How To Preserve Oranges
1392. How To Preserve Oranges Hasp or cut the oranges in scallops with a penknife and throw them into water; change it once a day for three days, then boil them till tender enough to run a wheat ...
-How To Preserve Pears
1397. Baked Pears Take half a dozen fine pears; peel, cut them in halves, and take out the cores, put them into a pan with a little red wine, and some cloves, half a pound of sugar, and some water; ...
-How To Preserve Plums
1400. Candied Plums Choose your fruit of a nice shape, and good size, cut them in halves, lay them on a large shallow dish, strew powdered sugar over them, and put them in a moderate oven tightly ...
-How To Preserve Quinces
1402. Quinces Cut in thick slices, not pared, some golden pippin apples, boil them in about two quarts of water very fast, until the water becomes a thick jelly; have ready scalded the quinces you ...
-How To Preserve Raspberries
1405. How To Keep Raspberries This fruit may be bottled for keeping like cherries, they must not be more than just ripe. 1406. Preserved Raspberries Take five or six pounds of red but not too ripe ...
-How To Preserve Strawberries
1411. Strawberry Jam Take some scarlet strawberries quite ripe, bruise them well and add the juice of other strawberries; take an equal weight of lump sugar, pound and sift it, stir it thoroughly ...
-How To Preserve Fruit
1316. How To Candy Fruit Having prepared your fruit, steep it in the syrup, and lay it as done in an open sieve, until the bottom is covered with one layer; steep this suddenly in scalding water. ...
-How To Preserve Fruit. Continued
1389. Magnum Bonum Plums Pick each plum with your larding pin; simmer them in a thin syrup very gently for a few minutes, then put them away into a basin, and when your syrup is cold pour it upon ...
-How To Preserve Vegetables
1329. Preserved Whole Artichokes Choose middle-sized artichokes, take off all the useless leaves, and trim them, plunge them into boiling and cold water, when drained put them into bottles, make ...
-Chapter XX. How To Make Pickles
Rules To Be Observed In Pickling Procure always the best white wine vinegar. This can only be obtained by dealing with a respectable tradesman upon whom you can depend. Vinegar is so grossly adultera...
-How To Make Pickles. Part 2
1420. Pickled French Beans Lay them in salt and water for nine days, then,add a little vinegar and boil them in the liquor; when they become green drain them, wipe them dry, and put the beans into a ...
-How To Make Pickles. Part 3
1427. Young Cucumbers Choose nice young gherkins, lay them upon dishes, sprinkle salt over them, let them lie a week, drain them off, and put them into stone jars; pour boiling white vinegar over ...
-How To Make Pickles. Part 4
1432. How To Pickle Herrings Let the fish be well cleaned and gutted but not opened; take salt, pepper, mace, nutmeg, pound and mix these spices well, then rub a pan with an onion, strew some of the ...
-How To Make Pickles. Part 5
1441. Pickled Onions Get the small button onions, which are ready about September; blanch them and peel them, fill a tin stewpan, and cover them with water, and in a few minutes scald them, take ...
-How To Pickle Mushrooms
1434. Mushrooms Use the close button mushrooms, rub them with a bit of flannel or tammy cloth, throw a little salt over them, and put them into a stewpan with a little lemon or vinegar, and a blade ...
-How To Pickle Walnuts
1448. Walnut Ketchup Boil gently a gallon of the expressed juice of young green walnuts, skim it well, then put into it a pound of anchovies, bones, and liquor, one ounce of cloves, two or three ...
-Chapter XXI. How To Make Cakes, Buns, Biscuits, Bread, Etc
Requisite Information For Making And Baking Cakes Currants are so frequently used in cakes that you should he very particular in having them nicely washed, dried, and all sticks and stones taken from...
-How To Make Biscuits
1466. Biscuits Of Any Kind Of Fruit To the pulp of any scalded fruit put the same weight of sugar, beat them both well together for two hours, then make them into forms, or put them in paper cases, ...
-How To Make Cakes
1482. Cherry Cakes Take a pound of tart paste, cut it in half, roll it out thin, drop on the paste preserved cherries cut into small pieces, egg them round carefully, turn the paste over them and ...
-How To Make Cakes. Part 2
1491. Lemon Cake To the whites of ten eggs add three spoonfuls of rose or orange flower water, whisk them for an hour, then put in a pound of sifted sugar, and grate in the rind of a lemon; mix them ...
-How To Make Cakes. Part 3
1504. Savoy Cake Keep your cake moulds for the use of cakes only; clarify some butter, and when nearly cold with a stiff brush grease your mould very smooth the same way; be sure you do not omit any ...
-How To Make Buns
1509. Buns Three pounds of flour, half a pound of butter put into the warm milk, half a pound of moist sugar made fine, two ounces of German yeast dissolved in a cup of cold water; add it to a pint ...
-How To Make Bread
1515. Bread Put a quartern of flour into a large basin with two tea-spoonfuls of salt; make a hole in the middle and then put in a basin four table-spoonfuls of yeast, stir in it a pint of milk ...
-How To Make Baba
1458. Baba Take three pounds of flour, one quarter of which set apart and mix into dough, with a gill of good yeast and a little warm water; cover it close in a stewpan and set it by the fire to ...
-How To Make Bride Cake
1460. Bride Cake To four pounds of the best wheaten flour add four pounds of the best fresh butter, two pounds of the best white sugar, pounded and sifted fine, a quarter of an ounce of mace, and ...
-How To Make Cheesecakes
1471. Cheesecakes Cut your paste and fill the pans as in receipt 1077, have ready prepared this mixture, break three yolks of eggs and one white into a basin, a little powdered sugar, a grating of a ...
-How To Make Macaroons
1492. Macaroons Blanch a pound of sweet almonds, dry them well, then pound them fine in the mortar; add three whites of eggs, then one pound of sugar sifted through a drum or lawn sieve; mix it well ...
-How To Make Pound Cakes
1495. Pound Cake Take a pound of sifted sugar, and a pound of fresh butter, mix them with the hand ten minutes and put to them nine yolks and five whites of eggs well beaten; work all together and ...
-Chapter XXII. How To Make Coffee, Tea, Chocolate, And Cocoa
Coffee and tea have now become such universal beverages for the morning or after dinner meal, that beyond a few general directions little remains for prefatory matter. Coffee should be purchased in t...
-How To Make Coffee
1519. Coffee - French Method Of Preparing It Let your coffee be dry, not in the least mouldy or damaged, divide the quantity that is to be roasted into two parts; roast the first part in a coffee ...
-How To Make Coffee. Part 2
1525. Coffee Cream Mix three cups of good coffee with one pint of cream, and sugar according to taste, boil them together and reduce them about one third, observe that the coffee must be done as if ...
-How To Make Coffee. Part 3
1532. Coffee A L'Eau, Whipped Cream Infuse two ounces of fresh ground coffee in half a glass of water, and when the infusion is drawn off clear, put it to two ounces of sugar boiled to caramel, ...
-How To Make Chocolate
1539. Chocolate According as you intend to make this, either with milk or water, put a cup of one or the other of .these liquids into a chocolate-pot, with one ounce of cake chocolate; some persons ...
-Chapter XXIII. How To Make Home Made Wines
NOW that fruit and sugar are both so cheap, all housewives may add wines to their household stores as easily as they may preserves. The difficulty and expense of making is trifling compared with wh...
-How To Make Home Made Wines. Part 2
1549. Birch Wine The season for procuring the liquor from the birch tree is in the beginning of March, while the sap is rising and before the leaves-shoot out; for when the sap is come forward and ...
-How To Make Home Made Wines. Part 3
1553. Claret - Artificial Distil in a cold still one part of clary water, half a part of rad-streak cyder, and put them with six pounds of Malaga raisins beaten in a mortar, and one pound of the fat ...
-How To Make Home Made Wines. Part 4
1559. Cyprus Wine - To Imitate To nine gallons of water put nine quarts of the juice of white elder-berries, which have been pressed gently from the berries, and passed through a sieve without ...
-How To Make Home Made Wines. Part 5
1564. Ginger Wine To every gallon of water add three pounds of sugar, and one pound of ginger, the paring of one lemon, half a pound of raisins stoned; boil all half an hour, let it stand until it ...
-How To Make Home Made Wines. Part 6
1570. Orange Wine A dozen of oranges to a gallon of water and three pounds of loaf sugar; pare the oranges thin, and take off all the white skin; squeeze them well, and then put all the juice, ...
-Chapter XXIV. How To Make Liqueurs, Beverages, Etc
1575. Aqua Mirabilis Take cloves, mace, nutmeg, cinnamon, galingal, cubebs, cardamums, of each, four drachms; put to them the juice of two pints of cel-landine, one pint of the juice of spear mint; ...
-How To Make Liqueurs, Beverages, Etc. Part 2
1581. Caudle Make a fine smooth gruel of half grits, when boiled, strain it, stir it at times till cold; when wanted for use add sugar, wine, and lemon peel, with some nutmeg, according to taste; ...
-How To Make Liqueurs, Beverages, Etc. Part 3
1589. Maraschino Take sixteen pounds of fine sharp cherries, stone, and take off the stalks, put them into five quarts of brandy to infuse, covered close for three days, then distil the infusion; ...
-How To Make Liqueurs, Beverages, Etc. Part 4
1595. Parfait Amour Take four fine cedrats, pare thin, infuse with half an ounce of cinnamon, and four ounces of coriander, and three gallons of strong brandy, and a quart of water, for a week or ...
-How To Make Liqueurs, Beverages, Etc. Part 5
1602. Ratafia Without Sugar Or Syrup Press the juice from some cherries into a pan, and leave it a quarter of an hour; then put it in a large bottle with the kernels, and also some apricot kernels: ...
-Chapter XXV. How To Brew Beer
Much very bad beer is made in families where there is no sparing of materials, for the want of management and economy; attention should be paid to the state of the utensils used, and all necessary pre...
-How To Brew Beer. Part 2
1609. Burton Ale For making Burton or rich Welsh ales instead of boiling the wort two hours let it boil only one, but without ceasing for the whole time. Have ready six pounds of treacle which must ...
-How To Brew Porter
It is generally held that porter to be good must be brewed in large quantities - this is a great error. Excellent porter may be brewed in private families, and by proper management so ordered, that am...
-How To Brew Brown Stout
To brew brown stout, porter, or strong beer, to go abroad, allow ten bushels to the hogshead, and if intended for hot climates, fourteen pounds of hops, good, strong, perfectly sweet, and full of seed...
-The Brewing Cellar
A good brewer, cellarman, etc, will take delight in a well ordered cellar, attention must be paid to cleanliness, both in his person and business; everything in the cellar should be kept in due order....
-Wassail Bowl In Gloucestershire
This is their custom, and their jest, When they are at the ale or feast; Ilk man that loves where him think, Shall say Wassail! and to him drink. He that bids shall say wassail! The t'other shall say...
-How To Clean Things
1617. How To Clean Cane Chair Bottoms Turn up the chair bottom, and with hot water and a sponge wash the cane-work well so that it may become completely soaked; should it be very dirty, you may add ...
-How To Clarify Honey
Take six pounds of honey, a pound and three quarters of water, two ounces and a quarter of pounded chalk, five ounces of coal pulverized, washed and well dried, the whites of three eggs well beaten in...
-Milk Techniques
1646. Rice Milk Take some rice - one ounce for each person - wash it well in warm water, then put it in boiling milk, and boil it for two or three hours over a slow fire, stirring often, adding salt ...
-How To Clarify Isinglass
1636. How To Clarify Isinglass Take two ounces of the clearest isinglass for a mould of jelly, put it in a stewpan with water enough to cover it, set it by a stove with a spoon in it to stir it and ...
-How To Remove Stains
1638. Iron Spots On Marble To remove iron spots from marble, mix equal quantities of spirit of vitriol and lemon juice; shake it well, wet the spots with the mixture, and in a few minutes rub with a ...
-Chapter XXVI. Miscellaneous Receipts
1616. Blacking The best blacking for preserving the leather of boots and shoes, and which will make it perfectly water-tight, is the following: - take of yellow wax one ounce and a half, of mutton ...
-Miscellaneous Receipts. Continued
1630. How To Fine Cloudy Beer Back off the cask, and boil one pound of new hops in water with coarse sugar, and when cold put it in at the bung hole. 1631. Furniture Polish Bees' wax half a pound, ...
-A Glossary Of Foreign Terms Used In Cookery, Bills Of Fare
Atelets Small silver skewers. Baba A French sweet yeast cake. Bain Marie A flat vessel containing boiling water, intended to hold also other saucepans for the purpose either of cooking or keeping...
-Names Of Top Remove Dishes
3 Chickens, with 4 sheeps' tongues. 2 Chickens, with ox-tongue. 2 Chickens, with cauliflower. 3 Chickens, with a fancy bread basket filled with green peas. Noix de veau and stewed peas; Or, cucumbe...
-Bills Of Fare
January Calves' feet soup a la turtle. Crimped cod. Tongue and cheeks. Mushroom sauce. Timbale of pullets. Mutton cutlets. Beef. Cucumbers. Haricot beans. Vol-au-vent. | Fillet of soles. Sweet...
-Bills Of Fare. Part 2
Deuxieme Service: Deux canetons rotis. L'asperges. Boudin a la Les petits choux cabinet. A la magne Les choux-fleurs au beurre. Les pigeons rotis. Table de cote; petits pates. Pommes de terre nouvel...
-Bills Of Fare. Part 3
Les rougets aux fines herbes. Releve; les petits poulets aux choux-fleura. Deuxieme Service: Deux petits lerauts rotis. L'asperges. Gelee d'orange. Le tourte de Salade d'homard. groseille. Les pi...
-Bills Of Fare. Part 4
Quarte Entrees: Les cotelettes Les filets des soles. d'agneau glacees Saute a la maitre aux haricots verts. d'hotel. Les croquettes de Le fricandeau ris de veau a la pique a l'oseille. reine. Poiss...
-Bills Of Fare. Part 5
Les cresses de Le fricandeau poulets aux pois pique a l'oseille. etuvees. Poisson: Spay truite. Releve; les petits poulets aux choux-fleurs. Deuxieme Service: Le pintade roti. La gelee du vin Les ...
-Bills Of Fare. Part 6
Les pigeons rotis. Potage a la jardiniere. Releve; les petite poulets a la printaniere. Quatre Entrees: Un fricandeau a Les palais de boeuf l'oseille. aux truffes. Les poulets de- Cotelettes coupes...
-Bills Of Fare. Part 7
Poisson: Le saumon au naturel. Seconde Service: Releve; un sirloin de boeuf roti. Les dindonneaux. La gelee du vin Les haricots verts. au fruit. Les artichauts a Le boudin au rail'italienne. sin a 1...
-Bills Of Fare. Part 8
Poisson: Releve; le gigot de mouton roti. Deuxieme Service: Les canetons rotis. La gelee du vin au Les artichauts a fruit. l'italienne. Haricots verts a la Un gateau aux poulette. gros sauce a la ...
-Bills Of Fare. Part 9
Potage aux pois verts. Releve; une poularde a la reine. Quatre Entrees: Cotelettes d'ag- Vol-au-vent a la neau a l'italienne. financiere. Rissoles au salpi- Salmi de levraut. con. Poisson: Un tur...
-Bills Of Fare. Part 10
French beans, Pastry. bechamel. Roast capon. Soup puree of cucumbers. Salmon a la tartare. Rem. Poularde a la financiere garni petits pates. Two sweetbreads a Civet of leveret. la jardiniere. Cass...
-Bills Of Fare. Part 11
Roast capon. Soup creci. Rem. Boiled neck of mutton. Salmi of grouse. Fricassee of chicken and truffles. Sweetbreads Croquettes au with sorrel. salpicon. Salmon a la tartare. Rem. Roast beef. Secon...
-Bills Of Fare. Part 12
A Small Breakfast Magnonnaise White soup. Lamb cutlets lobster. Two boiled fowls and peas. Noyeau jelly. Fruit. a la financiere. Fruit Gateau a la Ham. Cakes. Neapolitan. Fonchenette of A royal tr...
-The Royal Kitchen At Windsor Castle
The kitchen is a noble apartment of nearly fifty feet in height - situated on the northern side of the Castle. And the Christmas good cheer requires ample space. As many as sixty turkeys are roasted f...
-The Royal Kitchen At Windsor Castle. Continued
Monsieur de la Betise entered into a generous rivalry with his wife; and, to shed an atmosphere of local truth about the place, busied himself in decorating the room with cabbage leaves and other embl...







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