 |
Beginners, hints to, 15-18
Beverages, 69
Biscuits, ginger, 240 — oatmeal, 239
Blancmange, 251
Bloaters, 80
Boiling, rules for, 22
Boilings from meats, 292
Bran tea, 274
Brawn, 76
Bread, 226 — croutons of, for soup, 288 — crumbs, 288 — — browned, 288 — crust, flaky, 137 — scraps of, 291 — toasted, for soup, 288 — unfermented, 228 — Vienna, 228
Breakfast dishes, 69
Breast of veal, braised, 49
Brill, boiled, 112
Broiling, rules for, 27
Broth, Dr. Kitchener's, 224 — mutton, 269
Browned crumbs for game, 288
Brussels sprouts, 192
Bullock's heart, 51 — — gravy for, 51
Buns, 237 — rice, 242
Butter, to clarify, 290
Cabbage, 196
Caf au lait, 82
Cake, cornflour, 232 — currant, 233 — dough, 237 — luncheon, 234 — Madeira, 236 — plum, plain, 232 — pound, 229 — rice, 232 — seed, 236 — — plain, 231 — sponge, 235 — sultana, 231 — tipsy, 257
Cakes, gingerbread, 241 — lemon-rock, 240 — Queen, 230 — rock, 230 — — plain, 230 — Shrewsbury, 238 — soda, 241
Calf's-foot stock, 247
Candied peel drops, 238
Carrots, 194
Cauliflower au gratin, 199 — to boil, 192
Celery, 196
Charlotte Russe, 245
Chartreuse de fruit, 256
Chaud-froid chicken, 109
Cheese cakes, 146 — d'Artois, 147 — fondu, 265 — pts, 283 — pudding, 284 — ramequins, 266 — rice stewed with, 286 — sandwiches, 286 — scraps of, 292 — straws, 148 — toasted, 284 — and macaroni, 285
Chicken la Cardinal, 106 — la Marengo, 106 — la Tartare, 96 — croquettes, 94 — curried, 108 — fillets of, 105 — — for an invalid, 276
Children, food of, 11
Chocolate, 83
Chop, broiled, 47
Cocoa, 82
Cod, boiled, 113 — cutlets of, 121 — — la Genoise, 121 — — l'Italienne, 121 — fricassee, 122 — salt, 113 — sounds, boiled, 122 — — marinaded, 123 — stuffed and baked, 123 — with tomatoes, 122
Coffee, 81, 82
Cold beef olives, 91 — meat cookery, 84 — — and macaroni, 89 — — curry of, 85 — — mayonnaise of, 89 — — pie, 88 — — with pure of tomatoes, 87 — potatoes, 291 — vegetables, 292
Compote of peaches, 252
Cooking utensils and stoves, how to clean, 19-21
Cornish pasties, 142
Cream, almond Bavarian, 252 — Bohemian, 246 — custard, 246 — Maraschino, 254 — orange, 250 — pistachio, 255 — stone, 253 — strawberry, 244 — vanilla, 251
Creams and jellies, 243, 244 — to make, 244
Crme frite, 156
Croquant of oranges, 255
Croustards la Reine, 97 — with mincemeat, 74
Crust, economical short, 136 — flaky, 137 — good short, 136 — plainer short, 136
Curried fish, 113
Curried rabbit, 107
Curry, rice for a, 202
Custard, arrowroot, 260 — boiled, 261 — cheap, 260 — cream, 246 — savoury, 207 — Welsh, 259
Cutlets, mutton, la Macdoine, 92 — — la Milanaise, 108 — — la Rachel, 93 — veal, 104 — — l'Italienne, 105 — — la Talleyrand, 95 — — with tomato sauce, 102
Domestic economy, advantage of a knowledge of, to women, 1-5
Dripping, 291 — to clarify, 290
Duck, roast, 33 — wild, 37
Ducklings, 34
Eels, stewed, 132
Egg croustards, 78
Eggs and anchovy, 79 — boiled, 70 — buttered, 78 — in cases, 79 — poached, 71 — scalloped, 77 — sur le plat, 77
Entres, 92
Epigrammes, 93
Fat, cooked or uncooked, 291 — rendering down, 289 — skimmings from the stock-pot, 291
Fish, baked, 112 — cookery, 111 — croquettes, 124 — curried, 113 — fried, 112 — pudding, 125 — to boil, 111
Floating island, 254
Foie gras, imitation, 294
Food and diet, 9
Foods, table of, 8
Forcemeat balls, 294
Forcemeats, 293
Fowl, boiled, 38 — galantine of, 277 — mayonnaise of, 104 — roast, 38
Fragments, how to use up, 291
Fried parsley, 289
Fritters, 87 — batter for (Kromesky), 266
Frying, dry, 26 — French, or wet, 24, 25 — rules for, 24
Galettes, 242
Game, rissoles of, 109
Gteau aux pommes, 251 — de cerise, 157
Genoise iced cakes, 145 — pastry, 144 — preserve cakes, 145 — sandwiches, 144
Gingerbread, 235
Goose, mock, 45, 46 — roast, 32
Gooseberry fool, 180 — turnovers, 148
Green peas, 192
Grilling, rules for, 27
Grouse, 38
Gruel, 274
Gurnets, baked, 131
Haddock, 113 — broiled, dried, 80 — stuffed, 120
Hake, 116
Halibut, 125
Ham, how to cook a, 30
Hare, jugged, 35 — mock, 42 — roast, 34
Haricot mutton, 42
Hash, 84
Herrings, baked, 114 — — in vinegar, 115 — red, 80
Housekeepers, hints to young, 6
Imitation foie-gras, 294
Invalid cookery, 268 — soup, 274
Invalids, dishes suitable for, 276
Irish stew, 50
Jam, black currant, 296 — damson, 296 — raspberry, 295 — red gooseberry, 296 — rhubarb, 295 — strawberry, 295
Jaunemange, 157
Jelly, aspic, 248 — claret, 249 — orange, 249 — pineapple, 248 — strawberry, 250 — wine, 247
Jellies, 213, 244 — to clear, 243
Joints, 28, 31
Kedgeree, 114
Kidneys, la Tartare, 73 — and mushrooms, 107 — fried, 71 — stewed, 72 — stuffed, 72 — toasted, 71
Lamb, fore quarter of, 29 — leg of, 29 — loin, saddle, and shoulder of, 29
Lemonade, 271
Lemon sponge, 253
Ling, 116
Linseed tea, 275
Liver and bacon, 44
Lobster cutlets, 128 — — in aspic, 129 — miroton of, 278
Macaroni and cheese, 285 — stewed in milk, 285 — — — stock, 286
Macdoine of vegetables, 289
Mackerel la Normande, 119
Mayonnaise of fowl, 104 — — salmon, 279
Meat, pickle for, 289 — scraps of, 291
Menus, 297-307
Milk rolls, 229
Mince la Reine, 74 — (with eggs), 85 — pies, 139
Minced meat, 84
Mincemeat, 139
Miscellaneous dishes, 283
Mock goose, or pig's fry, 45, 46 — hare, 42
Mullets, red, la Genoise, 126 — — l'Italienne, 125 — — in cases, 126
Mushroom pie, 140
Mushrooms, 197 — boiled, 79 — stewed, 198
Mutton cutlets la Macdoine, 92 — — la Rachel, 93 — leg of, 28 — neck of, 29 — saddle of, 29 — shoulder of, 29 — — boned, stuffed, and rolled, 48
Norfolk dumpling, 167
Oatmeal porridge, 69
Odds and ends, 288
Omelet, savoury, a small, 267 — souffle, 265 — — savoury, 266
Omelets, 263, 264
Onions, Spanish, 195
Orangeade, 272
Ox-cheek, stewed, 41
Ox-tongue, 277
Oyster patties, 118
Oysters, scalloped, 118 — — la Franaise, 119
Pancakes, 179
Parsley, fried, 289
Parsnips, 195
Partridges, 37 — braised, 39
Pastry, 133
Patties, 86 — oyster, 118 — salsify, 200
Patty cases, 135
Peaches, compote of, 252
Petit choux, 149
Pheasant, roast, 37
Pickle for meat, 289
Pie, mushroom, 140 — pigeon, 141 — rabbit, 139 — sea, 50 — shepherd's, 86 — veal and ham, 141
Pigeons stewed l'Italienne, 96
Pippins, stewed Normandy, 287
Plaice, 113, 124 — fried fillets of, 124
Podovies, 110
Porridge, hominy, 188 — oatmeal, 69 — whole-meal, 69
Potato balls, 202 — croquettes, 200
Potatoes, baked, 192 — cold, 291 — flaked, 202 — fried, 198 — mashed, 201 — to boil, 190 — to steam, 191 — new, to cook, 191
Pork, chine of, 30 — hand of, 30 — leg of, 30 — spare rib of, 30 — pickled, 31
Poultry and game, 32-39
Preserves, 295
Prune drink, 273
Pudding, Albert, 177 — apple, 161 — — amber, 160 — — charlotte, 158 — apricot, 180 — arrowroot, 272 — auntie's, 165 — baked lemon, 178 — — plum, 181 — beef steak, 152 — bread and butter, 171 — — cheese, 167 — — fruit, 173 — brown bread, 187 — cabinet, 165 — — plain cold, 185 — canary, 164 — cheese, 284 — Christmas, 164 — cornflour, 186 — curate's, 164 — currant, 185 — custard, 170 — diplomatic, 187 — economical bread, 184 — — fig, 184 — — ginger, 184 — — lemon, 185 — Eastern, 176 — Ellen's, 173 — fig, 172 — fun, 169 — ginger, 171 — general satisfaction, 162 — gingerbread, 183 — good tapioca, 174 — ground barley, 176 — — rice, 174 — hominy, 189 — jam roly-poly, 170 — lemon, 162 — light sultana, 169 — macaroni, 176 — Marlborough, 163 — marmalade, 162 — orange, 155 — pearl barley, 178 — pease, 188 — plum, 182 — poor knight's, 180 — Queen Victoria, 154 — railway, 179 — raspberry, 161 — ratafia, 175 — rice, 168 — sago, 167 — scrap, 166 — semolina, 168 — snow, 159 — spring, 183 — stale bread, 181 — steamed rice, 175 — — semolina, 177 — suet, 153 — sultana, 153 — sweet custard, 170 — Swiss, 186 — — apple, 168 — tapioca, 168 — treacle, 182 — — roly-poly, 170 — Viennoise, 158 — welcome guest, 156 — West of England, 178 — Windsor, 182 — Yorkshire (or batter), 163
Puddings, little batter, 172
Puff paste, 134 — — rough, 137
Puffs, German, 160
Quartern loaf, a, 227
Quenelle forcemeat, 294
Quenelles of veal, 92
Rabbit, boiled, 36 — curried, 107 — pie, 139 — ragout of, 36 — roast, 35 — stewed, 36
Rabbits la Tartare, 96
Rhubarb fool, 166
Rice balls, 172 — bars, 154 — cakes, 155 — compote of, 153 — for a curry, 202 — milk, 273 — mould of, 167 — savoury, 286 — stewed with cheese, 286 — water, 270
Rissoles, 87 — of game, 109
Roast, savoury, 48
Roasting, rules for, 23
Sago gruel, 273
Salad, cauliflower, 281 — celery, 280 — chicken, 279 — haricot, 281 — lentil, 281 — lobster, 278 — mixed, 282 — oyster, 280 — potato, 281 — spring, 282 — tomato, 280
Sauces, 53 — apple, No. 1, 65 — — No. 2, 66 — Barnaise, 68 — Bchamel, 57 — bread, 62 — brown, 56 — celery, 60 — economical family, 62 — egg, 56 — French, 60 — Genoise, 57 — German, 64 — glaze, 67 — — cheap, for meat, 67 — gravy for made dishes, 67 — Hollandaise, 58 — horse-radish, 66 — jam, 65 — lobster, 58, 59 — matre d'htel, 54 — mayonnaise, 55 — melted butter, English, 54 — mint, 66 — onion, 61 — oyster, 59 — piquante, 63 — plain white, 54 — port wine, for wild duck, 64 — rforme, 64 — shrimp, 59 — soubise, 62 — sweet, 64 — — a nice, 65 — Tartare, 55 — tomato, 61 — wine, 63
Salmon la Tartare, 116 — boiled, 113 — pickled, 117
Sausage rolls, 142
Sausages, baked, 73 — fried, 73 — Oxford, 73
Savoury meat dishes, 40
Scones, 233
Scraps of bread, 291 — cheese, 292 — meat, 291
Seakale, 197
Sea pie, 50
Sheep's head, 43 — au gratin, 44 — moulded, 75
Shortbread, 239
Smelts, fried, 115 — au gratin, 116
Snipes, 38
Sole la Parisienne, 130 — la Rouennaise, 130 — au gratin, 131 — fillets of, la matre d'htel, 131 — for an invalid, 275 — fried, 129 — fillets of, 124
Souffle, steamed, 264
Souffles, 263, 264
Soups, 203 — bonne femme, 217 — clear, 206 — — first stock for, 204 — — second stock, 205 — calf-tail, 212 — celery, 207 — consomme la Princesse, 207 — — au Royal, 207 — crowdie, 224 — Egyptian pure, or lentil soup, 212 — Friar Tuck, 207 — giblet, 216 — green pea pure, 209 — hare, 219 — haricot, 208 — Julienne, 206 — milk, 217 — mock turtle, 222 — mulligatawny, 220 — onion, 210 — ox-cheek, 215 — ox-tail, 213 — oyster, 208 — Palestine, 211 — parsnip, 221 — potage l'Amricaine, 209 — potato pure, 211 — pot-au-feu, 223 — rabbit, 218 — red lentil, 221 — sheep's-head, 214 — tapioca, 215 — — cream, 210 — turnip, 218 — white stock, 204 — — from bones uncooked, 205
Spinach, 193
Sponge roll, 236
Steak, broiled, 47 — fried, 47 — stewed, 40
Strawberry charlotte, 256
Stuffing, sage and onion, 293 — veal, 293
Suet and milk, 274
Supper dishes and salads, 277
Suppers, 308-311
Sweetbreads la Bchamel, 97 — la Parisienne, 100 — braised, 98 — fried, 101 — minced, 100 — plainly boiled, 276
Table, the, 13
Tapioca and apples, 174
Tartlets, 147
Tea, 80 — bran, 274 — linseed, 275
Teacakes, Yorkshire, 239
Toad-in-the-hole, 49
Toast and water, 273 — buttered, 70 — dry, 69
Toasted cheese, 284
Tomato farni, 198
Tomatoes, 197 — au gratin, 201 — stuffed with sausage meat, 74
Treacle posset, 272
Trifle, 257 — plain, 261
Tripe and onions, 46 — stewed, 47
Turbot, boiled, 112
Turkey, boiled, 33 — roast, 33 — galantine of, 278
Turnips, 195
Veal la Bchamel, 103 — breast of, 29 — — braised, 49 — cake, 76 — cutlets, 104 — — l'Italienne, 105 — — la Talleyrand, 95 — — with tomato sauce, 102 — fillet of, 29 — galantine of, 278 — grenadines of, 103 — knuckle of, 30 — loin of, 29 — shoulder of, 29 — and ham pie, 141
Vegetable marrows, 196
Vegetables, cold, 292 — Macdoine of, 289 — rules for cooking, 190
Water in which vegetables have been boiled, 292
Welsh rare-bit, 284
Whitebait, 117
Whiting la Genoise, 128 — l'Italienne, 127 — boiled, 127 — fried, 127
White-wine whey, 272
Woodcocks, 38
W. BRENDON AND SON, LIMITED, PLYMOUTH
[ Transcriber's Note:
The following is a list of corrections made to the original. The first line is the original line, the second the corrected one.
cheese, and for the same purpose.[1] cheese, and for the same purpose.'[1]
Ingredients.—4lb. shin of beef. Ingredients—4lb. shin of beef.
Ingredients.—2lb. of tripe. [in Tripe and Onions recipe] Ingredients—2lb. of tripe.
Broiled Steak Broiled Steak.
Method—Proceed as in making Mayonnaise Sauce; adding when the sauce Method.—Proceed as in making Mayonnaise Sauce; adding when the sauce
well cooked well cooked.
1 dessertspoonful of castor sugar [in German Sauce recipe] 1 dessertspoonful of castor sugar.
1 tablespoonful of bread crumbs 1 tablespoonful of bread crumbs.
1oz. of butter [in Sweetbreads la Bchamel recipe] 1oz. of butter.
Simmer them in the stock until they are quite tender Simmer them in the stock until they are quite tender.
Ingredients.—Some cooked beef, minced finely. Ingredients—Some cooked beef, minced finely.
dish, and pour melted glaze over them dish, and pour melted glaze over them.
Hallibut. Halibut.
Garnish with truffle and coral [in Red Mullets l'Italienne recipe] Garnish with truffle and coral.
Half a sponge cake Half a sponge cake.
Gooseberry Turnovers Gooseberry Turnovers.
Note.—This pudding is very good served with cream or custards The Note.—This pudding is very good served with cream or custards. The
Line a pie-dish with pastry; pour in the mixture Line a pie-dish with pastry; pour in the mixture.
Make like a jam roly-poly, using treacle instead of jam Make like a jam roly-poly, using treacle instead of jam.
Break the sponge cakes and ratifias in pieces, and pour the custard over Break the sponge cakes and ratafias in pieces, and pour the custard over
Use up all the tomatoes and crumbs in this way. letting the last layer Use up all the tomatoes and crumbs in this way, letting the last layer
Bake in a quick oven for about twenty minutes, Bake in a quick oven for about twenty minutes.
Ingredients—2 quarts of second stock Ingredients—2 quarts of second stock.
2 tablespoonfuls of crushed tapioca 2 tablespoonfuls of crushed tapioca.
1 blade of mace, [in Giblet Soup recipe] 1 blade of mace.
2lb. of parsnips [in Red Lentil Soup recipe] 2lb. of parsnips.
2 or 3 large crusts of bread 2 or 3 large crusts of bread.
Grated rind of one lemon and juice of two Grated rind of one lemon and juice of two.
A Savoury Omelet Souffle A Savoury Omelet Souffle.
Method.—Peel and cut up the apples Method.—Peel and cut up the apples.
Shape the fowl nicely, and fasten it securely in a cloth Shape the fowl nicely, and fasten it securely in a cloth.
Ingredients.—1lb. of pippins. Ingredients—1lb. of pippins.
1oz. of saltpetre, 1oz. of saltpetre.
The add the sugar broken into small lumps; stir and boil for about Then add the sugar broken into small lumps; stir and boil for about
Mutton cutlets la macdoine. Tomatos farni. Mutton cutlets la macdoine. Tomato farni.
— — fillets of, 105 — fillets of, 105
— for an invalid, 276 — — for an invalid, 276
Gateaux aux pommes, 251 Gteau aux pommes, 251
Mullets, red, la Genoise, 125 Mullets, red, la Genoise, 126
— — l'Italienne, 126 — — l'Italienne, 125
— app , 161 — apple, 161
— diplomatic, 137 — diplomatic, 187
Souffle, stewed, 264 Souffle, steamed, 264
— consomm la Princesse, 207 — consomme la Princesse, 207
— mock turtle, 212 — mock turtle, 222
— mulligatawny, 210 — mulligatawny, 220
— parsnip, 211 — parsnip, 221
— pot-au-feu, 213 — pot-au-feu, 223
— red lentil, 211 — red lentil, 221 ]
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