Apicius Redivivus; Or, The Cook's Oracle | by William Kitchiner
Wherein especially the art of composing soups, sauces, and flavouring essences is made so clear and easy, by the quantity of each article being accurately stated by weight and measure, that every one may soon learn to dress a dinner, as well as the most experienced cook; Being six hundred receipts, the result of actual experiments instituted in the kitchen of a physician, for the purpose of composing a culinary code for the rational epicure, and augmenting the alimentary enjoyments of private families; combining economy with elegance; And saving expense to housekeepers, and trouble to servants.
| Title | Apicius Redivivus; Or, The Cook's Oracle |
| Author | William Kitchiner |
| Publisher | Printed for S. Bagster |
| Year | 1817 |
| Copyright | 1817, Samuel Bagster |
| Amazon | The Cooks Oracle |
"I have taken as much pains in describing, in the fullest manner, how to make, in the easiest, most agreeable, and most economical way, those Dishes which daily con-tiibute to the comforts of the middle rank of Society, as I have in directing the preparation of those piquante and elaborate relishes, the moat ingenious and accomplished "Officers of the Mouth" have invented for the amusement of Grands Gourmands. These are so composed, as to be as agreeable and useful to the stomach, as they are inviting 10 the appetite; nourishing without being inflammatory, and savoury without being surfeiting." - vide Preface, pages.
To Tasteful Palates, Keen Appetites, And Healthful And Capacious Stomachs: The Following Receipts, Composed For Their Rational Recreation, Are Respectfully Inscribed.
Preface- The following Receipts are not a mere marrow-less collection of shreds, and patches, and cuttings, and pastings, from obsolete works, but a bona fide register of practical facts, accumulated by a pers...
- Preface. Part 2
- * Although pleasing the palate be the main end in most books of cookery, it is my aim to blend the toothsome with the wholesome; for, after all, however the hale Gourmand may at first differ from me i...
- Preface. Part 3
- Instinct speaks pretty plainly to those whose instrument3 of digestion are in a delicate and impaired state, and commonly pleads with more perfect truth (for those materials they stand most in need of...
- Preface. Part 4
- A good cook has really quite enough to do if she attends perfectly to her own business; and those who wish to have their tables well served, must not require any more of her, and are fortunate mortals...
- Preface. Part 5
- In my tedious progress through these books, I often wished the authors had been satisfied with giving us the results of their own practice and experience*, instead of idly perpetuating the errors and ...
- Preface. Part 6
- 1 have here done my utmost candidly to communicate, in as clear and intelligible a manner as I am able, that the most ignorant student in the occult art of cookery may comprehend and work from my rece...
- Howard V. Phillips
- This was a case of some importance to the public. The defendant, a walking poulterer, was summoned by the plaintiff, a widow lady residing near the Asylum, to shew cause why he did not pay back to her...
- Advice To Cooks
- On your first coming into a family, lose no time in immediately getting into the good graces of your fellow-servants, that you may learn from them the customs of the kitchen, and the various rules and...
- Vide King's Art Of Cookery
- Take care to begin your business betimes, or it will be impossible to have your dinner ready at the time it is ordered*: to be half an hour after the time, is so frequent punishment that a blundering ...
- Table Of Weights And Measures
- To reduce our culinary operation to as exact a certainty as the nature of the processes would admit of, we have, wherever it was needful, given the quantities of each article. - The weights, avoirdupo...
- Cutting Up Animals
- The London mode, of cutting up this Animal,with the name, and relative value of each Joint. The prices art fixed (Jan.l.I817) by an eminent Butcher who sells an article of first rate quality; and t...
- Boiling. General Rules
- This most simple of culinary processes is not often performed in perfection. Boiling requires less nicety and attendance than roasting; and to skim your pot well, and keep it really boiling (the slow...
- How To Boil Meat
- Leg Of Mutton Cut off the shank bone and trim the knuckle of a leg of mutton, and put it into lukewarm water for an hour; wash it clean, put it on in plenty of cold water; let it boil gently; and s...
- How To Boil Meat. Part 2
- How To Salt Beef And Pork Before you salt meat, remember to take out the kernels: there is always one in the udder of a round of beef, and one in the fat in the middle of the round, and several abo...
- How To Boil Meat. Part 3
- Ribs Of Beef Salted And Rolled Briskets, and the various other pieces, are dressed in the same way. Wow Wow sauce (No. 328) is an agreeable companion to them. How To Boil A Calfs Head ' Take ...
- How To Boil Meat. Part 4
- Pigs Pettitoes Put a thin slice of bacon at the bottom of a stewpan, with some broth, a blade of mace, a bay-leaf, a few peppercorns, and a bit of thyme: boil the feet till they are quite tender: t...
- How To Boil Meat. Part 5
- Fowls Under this title we include all the kinds of tame fowls, from the turkey to the chicken: they are all boiled exactly in the same manner, and according to the same rules, only allowing time, a...
- Roasting. General Observations
- In all studies, it is the best practice to begin with the plainest and easiest parts; and so proceed, by degrees, to such as are more difficult: we, therefore, first treat of plain boiling and roastin...
- Roasting. General Observations. Continued
- Take care not to put your meat too near the fire; the larger the joint, the farther it must be kept from the fire*; for if once it gets scorched, the after shew, will be found not only an excellent su...
- How To Roast Mutton
- As beef requires a large sound fire, mutton must have a brisk and fierce one: it is never well done unless the fire is quick and clear, and the mutton has been hung as long as it will keep *. A Leg...
- How To Roast Veal
- Veal requires particular care to roast it a fine brown. Let the fire be the same as for beef, in proportion; a sound large fire for a large joint, and a brisker for a smaller: put it at some distance ...
- How To Roast Pork
- The prime season for pork is from Michaelmas to March. Take particular care it be done enough: other meats underdone are unpleasant to some, but pork is uneatable by all. - Remem-ber your mustard pot....
- How To Roast Turkey
- A fowl and a turkey require the same manage-ment at the fire, only the latter will take more time. Let them be carefully picked, etc. and twist up a sheet of large clean writing paper, light it, and t...
- How To Roast Capons Or Fowls
- These must be killed a couple of days before they are dressed, or they will eat tough: they are managed exactly in the same manner, and sent up with the same sauces as a turkey, only require proportio...
- How To Roast Goose
- When your goose is well picked, singed, and cleaned, take two large onions*, and half as much sage, chop them very fine, a large breakfastcup-ful of stale bread crumbs, and some pepper and salt, add t...
- How To Roast Duck
- Mind your duck is well cleaned, and then wipe it out with a clean cloth; then take an ounce of onion, and half an ounce of green sage, chop them very fine, and mix them with two ounces, i. e. about a ...
- Recipe For Sauce To Wild Fowls
- Port wine , or claret........ 1 glass. Sauce a la Russe*, (the older the better)............ 1 tablespoonful. ...
- How To Roast Venison
- Haunch Of Venison Make a paste of flour and water, as much as will cover a haunch of venison, wipe it over with a dry cloth in every part, and take off the skin from the upper side, rub a large she...
- How To Roast Game
- Fawn When very young, is trussed, stuffed, and spitted the same way as a hare; but they are better eating when of the size of a house iamb, they are then roasted in quarters, and the hind quarter i...
- How To Roast Game. Part 2
- Rabbit If your fire is clear and sharp, thirty minutes will roast a young one, and forty minutes a full-grown rabbit. When you lay it down, baste it with butter, and dredge it lightly and carefu...
- How To Roast Game. Part 3
- Snipes Differ little from woodcocks, unless in size: they are to be dressed in the same way; only they are, according to their smaller size, done in from five to ten minutes less time. Roast Pig...
- How To Roast Beef
- Sirloin Of Beef The noble sirloin of about fifteen pounds* will require to be before the fire about four hours: take care to spit it straight, that it may not be heavier on one side than the other;...
- How To Fry
- Always have a good light to fry by, that you may see when you have got the right colour: a lamp fixed on a stem with a loaded foot, that has an arm which will lengthen out, and slide up and down like ...
- How To Fry. Continued
- Sausages To prevent their bursting in the fryingpan, lay them in a deep dish, pour boiling water over them, and let them be till they are cold; then prick them with a fork, put them into a fryingpa...
- Broiling. General Observations
- Cleanliness is extremely essential in this mode of cookery. Keep your gridiron quite clean between the bars, and bright on the top; and when it is hot, wipe it well with a linen cloth: just before you...
- Vegetables. General Observations
- There is no article in which the difference between an elegant and an ordinary table is more seen, than in the dressing of greens: they may be the same at one place as at another; however, their look ...
- How To Cook Potatoes
- Although this most useful vegetable is dressed every day, in almost every family, it is very seldom well prepared; and for one plate of potatoes that comes to table as it should, ten are spoiled. B...
- How To Cook Potatoes. Continued
- How To Mash Potatoes When your potatoes are boiled, drain and dry them perfectly, and rub them through a cullender, or, what is still better, a coarse hair sieve, into a clean stewpan: to a pound o...
- How To Cook Cabbage Or Artichokes
- Jerusalem Artichokes Are boiled in the same manner as potatoes, and dressed in the various ways we have just before directed for potatoes. Cabbage Pick them very carefully clean, and wash the...
- How To Cook Young Greens Or Spinach
- Savoys Are boiled in the same manner, but always quarter them when you send them to table. Sprouts And Young Greens The receipt we have written for cabbages will answer as well for sprouts, o...
- How To Cook Cauliflower, Parsnips Or Asparagus
- Asparagus Set a pan of cold water upon the table, and a stewpan with plenty of water in it on the fire; sprinkle a handful of salt into it, and while it is heating prepare your asparagus. Scrape al...
- How To Cook Turnips Or Carrots
- Carrots Let them be well washed and brushed, not scraped; half an hour is enough for young spring carrots; grown carrots will take an hour and a half; and the large Sandwich kind full two hours. Wh...
- How To Cook Peas Or Beans
- French Beans Cut off the stalk end, and beginning at the other, string them carefully; the strings are very tender when they first come in, but are as hard, in proportion to the beans then, as they...
- Fish. General Observations
- This department of the business of the kitchen depends more upon practice than any other; a very few moments too much or too little, and the fish is spoilt. So many circumstances operate on this occas...
- How To Cook Or Turbots
- Turbot To Boil Clean and wash a nice white turbot, cut it across the thickest part of the underside; this is to prevent it breaking on the breast, which happens from the fish swelling', and crackin...
- How To Cook Soles
- Soles To Boil Wash and clean your soles well, put them into a fish-kettle, with a handful of salt, and as much cold spring water as will cover them; put them on a quick fire, and when they boil, se...
- How To Cook Cod Fish
- Cod Boiled Clean and wash your fish, and rub a little salt in the inside of it; if the weather is very cold, a large cod is always the better for being kept a day: put plenty of water in your fish-...
- How To Cook Carp Or Perch
- Carp To Stew When your fish has been properly washed, lay it in a fish kettle, with a pint of port wine and about as much water as will half cover it; a bay leaf, a carrot, a large onion, a head of...
- How To Cook Salmon
- Salmon Pickled Cut a salmon into pieces and put it into a fish kettle, with a large handful of salt, and cold spiting water enough to cover it; when it boils set it on one side of the fire to boil ...
- How To Cook Eels
- Eels Stewed Wiggys Way Take two pounds of fine silver* eels; the best size are those that are not much less than a three-shilling piece in circumference, quite fresh, full of life, and as brisk as ...
- How To Cook Mackarel
- Mackarel Boiled This fish loses its life as soon as it leaves the sea, and the fresher it is the belter. They are very tender fish, and the less you handle them the better. Wash and clean them thor...
- How To Cook Herrings Or Sprats
- Broiled Sprats Have an iron wire as thick as packthread, and as long as your gridiron is broad; run this through the head of your sprats, sprinkle a little flour and salt over them, put your gridir...
- How To Cook Shrimps Or Smelts
- Smelts Fried Clean and dry them thoroughly in a cloth, beat an egg on a plate, and dip them in it, then in fine bread crumbs that have been rubbed through a sieve; fry them in clean lard; as soon a...
- How To Cook Crabs Or Lobsters
- Lobster Always buy them alive, for those who sell them sometimes keep them too long before they boil them, and they then have not half their flavour. Choose those that are full of motion, which is ...
- How To Cook Oysters
- The common* Colchester and Feversham oyster are brought to market on the 5th of August; the Milton, or as they are commonly called, the melting natives*, do not come till the beginning1 of October, co...
- How To Stew Oysters
- Large oysters will do for stewing, and by some are preferred for this purpose; but we rather love the plump, juicy, and delicious Milton; stew a couple of dozen of these, and put them into a saucepan ...
- How To Stew Oysters. Continued
- Salmon Gwilts, or Salmon Peel, are the small salmon which come from about 5 or 6 pounds to ten pounds, are very good fish, and make handsome dishes of fish and sent to table crooked in the form of an...
- Broths, Gravies, And Soups. General Observations
- It is hardly necessary to give any more cautions to the cook to pay continual attention to the condition of her stewpans, which should be examined every time they are used; so many mischiefs arise fro...
- Broths, Gravies, And Soups. General Observations. Continued
- The concentration of flavour in celery seed is such, that half a drachm of it will impregnate a gallon of soup with more relish than two or three heads of the fresh vegetable. This valuable ac...
- How To Make Beef Broth
- Wash a shin of beef very clean, crack the bone in two or three places, add thereto any trimmings you have of meat, game, or poultry, and put them into two gallons of cold water, in an open pot, on a q...
- How To Make Beef Broth. Continued
- Beef Broth, For Glaze Put a large quantity of beef trimmings, or lean beef, into a broth-kettle; cover them with cold water, and set it over a quick fire, till it boils; skim it well, and add a qua...
- How To Make Veal Broth Or Gravy
- Veal Broth A knuckle of veal is best, and a quarter of a pound of undressed ham; manage these as directed in the receipt for beef broth, only take care not to let it catch any colour, as this and t...
- How To Make Mutton Broth
- Take two pounds of scrag of mutton, let it lay in some cold water for an hour, to take the blood out, then put it in a saucepan, with three quarts of water, a teaspoonful of salt, and three of the bes...
- The Queen's Morning Broth
- Sir Kenelm Digby, in his closet of cookery, page 150, London, 1669, informs us was made in the following manner: A hen, a handful of parsley, a sprig of thyme, three of spearmint, a little balm, ha...
- How To Make Clear Gravy Soup
- Cut half a pound of lean ham into thin slices and lay them at the bottom of a large stewpan or stockpot, with three pounds of lean beef, and a knuckle of veal; break the bones and lay them on the meat...
- How To Make Shin Of Beef Soup
- Put a large shin of beef (after having sawed the bone into several pieces,) into a stewpan, with six quarts of water, two teaspoonsful of salt, to throw up the scum, which must be carefully and comple...
- How To Make Mutton Soup
- Harrico Mutton Soup Divide a large neck of mutton into two parts, put the scrag end into a stewpan, with four large turnips, and two carrots, a large onion cut in two, and a gallon of water; let it...
- How To Make Vegetable Soup
- Scotch Barley Broth Chop a shin of beef into four or five pieces, put it into a soup-pot, with two gallons of cold water, and set it over a brisk fire till it boils; skim it well, and put in a larg...
- How To Make Pease Soup
- To one quart of split peas (whole peas are often difficult to burst,) put one gallon of soft water, and a pound of bacon, (not very fat,) or roast beef bones, or four anchovies, or instead of the gall...
- How To Make Asparagus Soup
- This is a soup made with the heads of asparagus, in the same manner as the green pease soup is with pease, except that only half the asparagus is rubbed through a sieve, the other is to be cut in piec...
- How To Make Maigre Gravy Soup
- Peel and wash six large onions, two carrots, two turnips, and two parsnips, and a head of celery; cut them into thin slices, and put them into a large stewpan, with a quarter of a pound of butter; set...
- Soon Made Savoury Soup
- Put four ounces of oatmeal into a basin, and mix it well with three ounces of clean drippings of pork, beef, or mutton; mix this by degrees with a gallon of soft water, add to it a tablespoonful of th...
- How To Make Vermicelli Soup
- Put a quarter of a pound of vermicelli info a quart stewpan, with a pint of cold water; when it boils, take it out, and put it on a hair sieve to (drain; then put it into cold water for a few minutes...
- How To Make Maccaroni Soup
- Boil six ounces of maccaroni in water for four minutes, lay it on a hair sieve that all the water may drain from it; put into a stewpan again, with a quarter of a pound of fresh butter, a bay leaf, an...
- How To Make Sea Food Soups
- Cray Fish Soup This soup is sometimes made with beef broth, and sometimes with fish, in the following manner. Take two or three flounders, eels, gudgeons, etc. and set them on to boil in a gallo...
- How To Make Lobster Soup
- To make a most elegant, nutritious, and delicious lobster soup, take four large live young hen lobsters, pick out all the eggs, or outside live spawn, then boil the lobsters in salt and water for twen...
- How To Make Ox Tail Soup
- Two tails will make a tureen of soup; cut them in pieces at the joints, and lay them to soak in warm water, while you get ready your gravy and vegetables. If you wish it to be very rich, cut into slic...
- How To Make Game Soups
- Hare Soup Is one of the best ways of dressing an old hare, which, when it is so tough as to defy the teeth in any other form, will make excellent soup. Cut off the legs and shoulders, and divide...
- How To Make Giblet Soup
- Scald and clean three sets of goose, or five sets of duck giblets, (leaving out the livers,) wash them well in warm wafer, in two or three waters; divide the gizzards and necks into mouthfuls, and cra...
- How To Make Turtle Soup
- Mock Mock Turtle As Made by E. Stevenson, Cook to Sir Simon Clark, Bt., East Barnet, Middlesex. (No. 245.) Line the bottom of a stewpan that will hold five pints, with, an ounce of nice bacon, o...
- How To Make Turtle Soup. Part 2
- Mock Turtle Take two pounds of gravy-beef, with a small knuckle of veal, about 31bs; chop the bone, and cut the beef in thin slices; put it into a gallon stewpan, with half a pint of water, a slice...
- How To Make Turtle Soup. Part 3
- English Turtle Soup See No. 502. Alamode Beef. Malaga Tazeney Soup Take two quarts of water, and boil a nice fowl or chicken, then put in the following ingredients, a large white onion, a l...
- How To Make Turtle Soup. Part 4
- Mock Turtle This receipt is from the same source as the preceding one, and is an excellent and highly finished soup. Have a calf's head scalded with the skin on, cut it in two, take out the brai...
- How To Make Portable Soup
- Break the bones of a shin of beef, a small knuckle of veal, and a couple of cow heels, put them into a soup-pot that will hold four gallons of water, just cover your meat with water and set it on the ...
- How To Make Carrot Or Turnip Soup
- Turnip Soup Make a gallon of clear veal or beef broth; if it is not perfectly clear, it must be clarified*: with a turnip-scoop, cut eight or ten turnips that are not spongy, into round balls, abou...
- How To Clarify Broth Or Gravy
- Put on the broth in a clean stewpan, break the white and shell of an egg, beat them together, put them into the broth when it is coming to a boil, stir it very quick with a whisk; when it has boiled a...
- Basics of Soups
- Melted Butter Keep a pint stewpan for this purpose only. Cut two ounces of butter into little bits, that it may melt more easily, and mix more readily; put it into the stewpan with a teaspoonful...
- How To Make Chervil And Butter
- This is the first time this very delicious herb, which has so Iong been a favourite with the saga-cious French cook, has been introduced into an English book. Its flavour is a strong concentration of ...
- How To Make Sauces And Gravies
- Zest, For Chops, Sauces, And Made Dishes A few atoms of this exquisitely piquante and savoury quintessence of Ragout, imparts to whatever it touches the most delicious and highly finished double re...
- How To Make Sauces And Gravies. Part 2
- Garlick Sauce Pound two cloves of garlick in a marble mortar, with a piece of fresh butter about as big as a nutmeg; rub it through a double hair sieve, and stir it into half a pint of melted butte...
- How To Make Sauces And Gravies. Part 3
- Celery Sauce, Brown Pick and wash the celery very clean, and cut it into very thin slices; let it boil gently in a little water till it is perfectly tender, then add a Couple of blades of pounded m...
- How To Make Sauces And Gravies. Part 4
- Mushroom Sauce Pick a pint of mushrooms (the smaller the better) very clean, wash them, and put them into a saucepan with one blade of mace, half a dozen corns of allspice bruised, and half a bay l...
- How To Make Sauces And Gravies. Part 5
- Ravigotte Sauce Pick from the stalks and shred very fine, some tarragon and chervil, or some parsley, balm, and thyme; cut two large onions into thin slices, chop these fine, and put all into a mar...
- How To Make Fried Parsley
- Let it be well picked and washed, put it into a cloth, and swing it backwards and forwards till it is perfectly dry; put it into a pan of hot fat, fry it quick, and have a slice ready to take it out t...
- How To Make Liver And Parsley Sauce
- Wash the liver of a fowl or rabbit, and boil it five minutes in five tablespoonful of water; chop it fine, and bruise it in a small quantity of the liquor it has boiled in, and with a spoon rub it thr...
- How To Make Bread Sauce
- Take half a pint of milk, put it on to boil, with an onion in it, and two blades of mace, and a dozen corns of black pepper tied up in a muslin bag; when it has boiled a quarter of an hour, strain the...
- How To Make Shallot Sauce
- Mince four shallots very fine; put them into a stewpan with a quarter pint of water, two table-spoonsful of vinegar, and one of white wine, one quarter teaspoonful of pepper, and a little salt: stew f...
- How To Make Colourings For Sauces
- Plain Browning Is a very convenient article in the kitchen, to add to those soups or sauces where it is supposed the deep brown of its complexion denotes the strength and savouriness of the composi...
- How To Make Oyster Sauce
- Choose small natives for this purpose; don't open them till you want them. Save their liquor, shave them, and put them into a stewpan over the fire with the beards and liquor; as soon as they begin...
- How To Make Onion Sauce
- Those who like the full flavour of onions, only cut off the strings and tops, without peeling off any of the skins; put them into salt and water, and let them lie an hour; wash them, and put them into...
- How To Make Italian Sauces
- Italian Sauce, With Mushrooms Cut off the stalks, peel off the skin, scrape away the gills, and wash very clean two tablespoonsful of small white mushrooms; chop them fine, and throw them into a li...
- How To Make Tomatas Sauce
- Tomata, Or Lore-Apple Sauce Have 12 or 15 tomatas very ripe and very red; take off the stalk; cut them in half; squeeze them just enough to get all the water and seeds out; put them in a quart slew...
- How To Make Shrimp Or Crab Sauce
- Shrimp Sauce Shell a quarter pint of shrimps, pick them clean, wash them, and put them into half a pint of good melted butter. Observations Some stew the heads and shells of the shrimps, with...
- How To Make Lobster Sauce
- Choose a good hen lobster, be sure it is fresh, so get a live one if you can, and boil it as in NO. 176, pick out the spawn into a mortar, add to it a quarter of an ounce of butter*, pound it fine, an...
- Gravy For Boiled Or Roast Meat
- Gravy For Roast Meat Most joints will afford sufficient trimmings, etc. to make half a pint of plain gravy, for those that do not. When your meat is in the dish you intend to send it up on, pier...
- Gravy For Boiled Or Roast Meat. Continued
- Beef Gravy Sauce Cut a pound of nice juicy gravy beef into thin slices, and about an ounce of bacon, or ham, or fresh butter; lay them at the bottom of a two quart stewpan, with one blade of mace t...
- How To Make Fish Gravy
- Skin and clean a pound of good eels or four flounders, cut them to pieces, and put them into a saucepan with a pint and a half of water; let them boil a little; put in two blades of mace, ten corns of...
- How To Make Mock Gravy Sauce
- Haifa pint of water, and half as much good small beer, or two tablespoonful of ale that is neither bitter nor stale, and a bundle of sweet herbs; slice an onion, a small piece of thin lemon-peel, two ...
- How To Make Gravy Sauce, For Game
- Add two teaspoonful of port wine, and the juice of half a lemon to half a pint of the gravy sauce for poultry, No 329. Orange Gravy Sauce, for Wild Ducks. Gravy Sauce, For Game Set on a sauce...
- How To Make Snipe Sauce
- The snipe in a great measure owes its sauce to itself, and there is a way of making it very fine. It is usual to roast these birds without drawing; when they are done enough take them off the spit,...
- How To Make Turtle Sauce
- Put into your stewpan a pint of beef or veal cullis, No. 189, or No. 192, add a wineglass of Madeira, the juice of half a lemon, and the peel of a quarter of a lemon, a few leaves of basil, half a bay...
- How To Make Sauce For Venison
- Wine Sauce For Venison A quarter of a pint of claret, or port wine, half the quantity of water, and two tablespoonful of sugar; let it once boil up for the sugar to melt, and send up in a sauce boa...
- How To Make Ham Sauce
- Ham Sauce For Poultry Chop the legs and feet of a roast or boiled fowl, and cut three or four thin slices of ham or bacon, bruise them to break the fibres, and make them part with their juice; put ...
- How To Make Grill Sauce
- To half a pint of gravy add half an ounce of fresh butter, and a tablespoonful of flour, a large tablespoonful of mushroom or walnut catsup, two teaspoonsful of lemon juice, the same of made mustard, ...
- Sauce For Cold Meat
- Russian Sauce For Cold Meat Two table spoonsful of grated horseradish, two teaspoonsful of made mustard, one teaspoonful of salt, one teaspoonful of powdered lump sugar, distilled vinegar as much a...
- Sauce For Hashed Meat
- Sauce For Hashes Of Mutton Or Beef Chop the bones and fragments of the joint, etc, and put them into a two quart stewpan, with a quart of boiling water, six berries of black pepper, and the same of...
- How To Make Marinade
- To a pint of beef gravy add a wineglass of vinegar, the juice of a lemon, a teaspoonful of ground black pepper, four cloves bruised, an onion sliced, a sprig of thyme, and some salt; let these simmer ...
- How To Make Marinade. Continued
- Poivrade Sauce Cold Behead and bone two anchovies, pound them in a marble mortar, with two tablespoonful of salad oil, and a teaspoonful of made mustard, some parsley leaves, and a shallot minced f...
- Salad Sauce
- Boil a couple of eggs for ten minutes, put them; into a basin of cold water for half an hour, as the yolks must be quite hard and cold, or they will not incorporate well with the oil. Rub them through...
- How To Make Forcemeat Stuffings
- Forcemeat is now considered an indispensable accompaniment to most made dishes, and when composed with good taste, gives additional spirit and relish to even that essence of savouriness, turtle soup...
- Forcemeat Balls For Turtle, Mock Turtle, Or Made Dishes
- Take a large breakfast cupful of bread crumbs, rubbed through a cullender, put them into a pint stewpan with a tablespoonful of the soup, as much parsley chopped fine, and stir them over till it is qu...
- How To Make Raspberry Vinegar
- Put your raspberries into a stone jar, tie them down, and set them in a slack oven for four hours; press out the juice, and add to each quart three pounds of fine loaf sugar; boil and skim till it com...
- How To Make Syrups Or Essences
- Syrup Of Lemons A pint of fresh lemon juice, a pound and a half of lump sugar; dissolve it in a gentle heat, scum it, and add an ounce of thin cut lemon-peel; let them all simmer together for a few...
- How To Make Syrups Or Essences. Part 2
- Basil Vinegar Steep an ounce of dried and sifted sweet basil in a pint of the best white wine vinegar for fourteen days. Observations This is a very agreeable addition to many sauces, soups, ...
- How To Make Syrups Or Essences. Part 3
- Prepared Lemon Juice In the following manner you may prepare and preserve the juice of lemons, limes, or oranges, for punch, lemonade, iced creams, &c Pare very thin, or rasp off the outside rin...
- How To Make Syrups Or Essences. Part 4
- Essence Of Ginger Four ounces of powdered ginger in a quart of rectified spirit, apothecaries' measure: let it stand for ten days, shaking it up each day. Observations This would be more prop...
- Spirit Of Sweet-Herbs, For Broths, Etc
- Rectified spirit of wine, two ounces. Oil of origanum, a drachm. Lemon-thyme, Sweet marjoram, and Winter-savory, dried and rubbed through a sieve, a drachm of each. Celery seed, and ...
- How To Make Relish For Chops, Etc
- Pound fine half an ounce of black pepper, same of allspice, an ounce of salt; mince fine half an ounce of eshallots, put them into a pint of mushroom catsup, set the bottle for twenty-four hours where...
- How To Make Mock Anchovies
- Take half a peck of fresh sprats, do not wash them, only draw them at the gills, and put them into stone jars with the following mixture. Two pounds of common salt, a pound of saltpetre, two ounces of...
- How To Make Mock Anchovies. Continued
- Anchovy Paste Wash your anchovies, rub off the scales, and take away the head, bones, and fins; pound the meat in a marble mortar, with a very little fresh butter, till it becomes a smooth paste, t...
- How To Make Walnut Catsup
- Take two hundred walnuts when quite tender, put them into a gallon of salt and water for a week: drain and dry them, mash them to a pulp in a marble mortar, with a pound of salt; let it rest three or ...
- How To Make Mushroom Catsup
- When properly prepared, according to the following directions, is the most delicious addition to made dishes, ragouts, soups, sauces or hashes. Mushroom gravy approaches the nature and flavour of meat...
- How To Make Catsups
- Oyster Catsup Take fifty fine Milton oysters; wash them in their own liquor, which must be boiled and well skimmed; beard them, and pound the oysters in a marble mortar, and boil them in their liqu...
- How To Make Catsups. Part 2
- Potatoe Mucilage Peel and wash a pound of full grown potatoes, grate them on a bread grater into a deep dish containing half a gallon of clear water; strain this through a hair sieve, and pour half...
- How To Make Catsups. Part 3
- Hash Sauce Mushroom catsup, three ounces. Eshallot wine, half an ounce. Walnut pickle, one ounce. Browning, one ounce. Mix. If you wish it to keep for a great length of time, add half an ounce of s...
- How To Make Curry Powders
- Take of the best Durham flour of mustard four ounces. Put the following ingredients in a cool oven all night, the next morning pound them in a marble mortar, and rub them through a silk sieve. C...
- How To Preserve Sweet And Savoury Herbs
- For the following accurate and valuable inform mation, the reader is indebted to Mr. Butler, Herbalist and Seedsman, opposite Henrietta Street, Covent Garden Market, where the several articles may be ...
- How To Make Pickles
- Commencing this list with walnuts, I must fake this opportunity of impressing the necessity of being strictly particular in watching the time, for of all the variety of articles required in this depar...
- The Magazine Of Taste
- This incomparable auxiliary to the cook we have several times made mention of in the course of our work. The following1 sketch will enable any one to fit up an assortment of flavouring materials accor...
- How To Make Toast And Water
- Take a slice of a stale loaf, about the thickness toast is usually cut; toast it carefully until it be completely browned all over, but not at all blackened or burnt: put this in a jug, and pour upon ...
- How To Make Alcohol, Beverages
- Cool Tankard, Or Beer Cup A quart of mild ale, two glasses of white wine, one glass of brandy, one of capillaire, the juice of a lemon, and nutmeg grated on the top, and a sprig of borrage* or balm...
- How To Make Alcohol, Beverages. Part 2
- Fine Red Ratifia Mash together in a tub or pan, three pounds of black cherries, two of ripe red gooseberries, and one of raspberries, or mulberries; mix with these a quarter of an ounce of cinnamon...
- How To Make Alcohol, Beverages. Part 3
- Mock Arrack Dissolve two scruples of flowers of benjamin in a quart of good rum, and it will give it the flavour of the finest arrack. Spirituous Syrup Of Tea Pour a quarter pint of water on ...
- Made Dishes. General Observations
- Under this general head we range our receipts for hashes, stews, fricasees, and ragouts *: of these there are a great multitude, affording the ingenious cook an inexhaustible store of very rich and pl...
- Made Dishes. General Observations. Continued
- A bottle of old hoc, containing twenty-one ounces, nearly an ounce. A bottle of brandy, containing twenty-four ounces, ten ounces. A bottle of rum, containing twenty-four and a half ounces, nine...
- Hash Dishes
- Hash Mutton Cut the meat you intend to hash into large handsome slices, about a quarter of an inch thick, (not more,) lay them on a plate, ready; make your sauce as receipt, No. 360; put in the mea...
- How To Make Tarrico Mutton Or Lamb
- Cut (he best end of a neck of mutton into chops, one rib to each; trim off part of the fat, and the lower end of the chine bone; lay them in an iron fryingpan over a very smart fire, and fry them for ...
- How To Cook Lamb
- Shoulder Of Lamb Grilled Roast it till almost done, then score it in checquers about an inch square, rub it over with the yolk of egg, pepper and salt it, strew it with bread crumbs and dried parsl...
- How To Cook Beef
- Shin Of Beef Stewed Crack the bone in two or three places, put it into a stewpan with three quarts of water, a bundle of sweet herbs, a large onion with four cloves stuck in it, three carrots, a he...
- How To Cook Beef. Part 2
- Rib Of Beef Stewed Provide one of the prime ribs, trim it neatly, and lay it in a stewpan of nearly its own bigness, putting a slice or two of bacon at the bottom: lay in your beef, and cover it wi...
- How To Cook Beef. Part 3
- Stewed Rump Steak Two pounds of rump steak, (if you fear they will not eat tender, beat them well,) line the bottom of a three quart stew pan with slices of good bacon, and on this lay the steaks, ...
- How To Cook Beef. Part 4
- How To Pot Beef Take three pounds of lean gravy beef, salt it twelve hours with half a pound of common salt and half an ounce of saltpetre; cut off all the skin and fat; cut the lean into pound pie...
- How To Cook Beef. Part 5
- Ox-Cheek Staved If convenient, prepare this the day before it is to be eaten; cleanse it, and put it to soak all night in salt and water; next day wipe it clean, and put it into a stewpan with two ...
- How To Cook Veal
- Marbled Veal Boil a neat's tongue till it is tender, trim off all the fat and bones, and cut the tongue into small pieces, and pound it in a mortar with a quarter of a pound of butter, till it is v...
- How To Cook Veal. Part 2
- Breast Of Veal Stewed A breast of veal stewed till quite tender, and smothered with onion sauce, is an excellent dish. Stewed Veal And Bacon Have a piece of fillet of veal of four or five pou...
- How To Cook Veal. Part 3
- Veal Cutlets Broiled Divide the best end of a neck of veal into cutlets, one rib to each; make a few fine bread crumbs, mince a little parsley and a very little shallot as small as possible; put it...
- How To Make Venison Or Bacon
- Slices Of Ham Or Bacon Slices of ham, or bacon, may be broiled on a; gridiron over a clear fire, or toasted with a fork: if you wish it curled, cut it thin, curl it, and put it on an iron skewer in...
- How To Make Game
- Hashed Ducks Or Geese Cut an onion into small dice; put it into a stew-pan with a little bit of butter; fry it, but do not let it get any colour: put as much boiling water into the stewpan as will ...
- How To Make Game. Part 2
- How To Dress Cold Fowl, Duck, Pigeon, Or Rabbit Cut them in quarters, beat up an egg or two (according to the quantity you dress,) with a little grated nutmeg, and pepper and salt, some parsley min...
- How To Make Game. Part 3
- Toasted Cheese, No. 2 We have nothing to add to the directions given for toasting the cheese in the last receipt, except in sending it up: it will save much time in portioning it out at table, if y...
- How To Make Game. Part 4
- How To Boil Eggs In The Shell Put the eggs into boiling water; if you like the white just set, two minutes is enough; if you wish the yolk to be set, it will take three minutes and a half. * Tw...
- How To Make Puddings
- Suet Pudding, Wiggys Way Suet, a quarter of a pound; flour, three table-spoonsful; eggs, two, and a little grated ginger; milk, half a pint. Mince the suet as fine as possible, roll it with the rol...
- How To Make Puddings. Continued
- Pease Pudding Put a pint of split pease into a clean cloth; do not tie them up too close, but leave a little room for them to swell; boil them slowly till they are tender; if they are good pease, t...
- How To Make Food For Invalids
- Beef Tea Beef tea is usually made by cutting a pound of lean beef into very thin slices or shreds, and boiling it with two blades of mace in a quart of water. When the scum rises, carefully remove ...
- How To Make Food For Invalids. Continued
- Peristaltic Persuaders To humour that desire for the marvellous which is so universal in medical matters, the. contrivers of aperient pills have too often selected the most drastic purgatives, whic...
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