|
Classic Cookbooks
& Recipes
A New System of Domestic Cookery;
Formed upon Principles of Economy, and apapted to the use of Private Families
by Maria Eliza Ketelby Rundell - 1877
next page >
CONTENTS.
INTRODUCTION.
The art of carving.......xxiii.
PART I.
FISH.
To choose Fish...........1 to 3
Observations on dressing fish.................... 4
Turbot................... 5
To keep turbot........... 5
To boil turbot........... 6
Salmon................... 6
To boil salmon........... 6
To broil salmon.......... 6
To pot salmon............ 6
To dry salmon............ 7
An excellent dish of dried salmon.................. 7
To pickle salmon, 7. Another way..................... 7
Salmon collared.......... 8
Cod...................... 8
Observations on cod...... 8
Cod's head and shoulders. 8
Crimp cod................ 9
Cod sounds boiled, 9; broiled, 9. Ragout..... 9
Currie of cod............ 10
To dress salt cod........ 10
To roast sturgeon, 10. Another way............. 10
An excellent imitation of pickled sturgeon........ 11
Thornback and skate...... 11
Crimp skate.............. 11
Maids.................... 11
Boiled carp.............. 11
Stewed carp.............. 11
Baked carp............... 12
Perch and tench.......... 12
To fry trout and grayline, (and perch and tench the same way).......... 12
Trout la Genevoise 12
Different ways of dressing mackerel................ 13
Pickled mackerel, called caveach................. 13
Red mullet............... 13
To dress pipers.......... 14
To bake pike............. 14
Different ways of dressing haddocks................ 14
To dry haddocks (and whitings the same way).. 14
Stuffing for pike, haddock, and small cod........... 14
Soles.................... 15
To boil or fry soles..... 15
Stewed soles and carp.... 15
Soles another way........ 15
Soles in the Portuguese way..................... 15
Portuguese stuffing for soles baked............. 16
An excellent way of dressing a large plaice, especially if there be a
roe..................... 16
To fry smelts............ 16
Eels..................... 17
Spitchcock eels............ 17
Fried eels................. 17
Boiled eels................ 17
Eel-broth, very nourishing for the sick, how to make................... 17
Collared eel............... 17
To stew lamprey as at Worcester, (and eels, soles, and carp, in the same
way)................. 17
Flounders.................. 18
To fry flounders........... 18
Water-souchy............... 18
Herrings and sprats........ 18
To smoke herrings.......... 18
Fried herrings............. 18
Broiled herrings........... 19
Potted herrings............ 19
To dress red-herrings...... 19
Baked herrings or sprats... 19
To broil sprats............ 19
Lobsters, Prawns, and Shrimps................... 19
To pot lobsters, 19. Another way, as at Wood's hotel,
(and mackerel, herrings, and trout, in the same manner).......... 19
Stewed lobster, a very high relish............... 20
Buttered lobsers........... 20
To roast lobsters.......... 20
Currie of lobsters or prawns.................... 20
Prawns and cray-fish in jelly, a beautiful dish... 21
To butter prawns or shrimps................... 21
To pot shrimps............. 21
Crabs...................... 21
Hot crab................... 21
Dressed crab, cold......... 21
Oysters.................... 21
To feed oysters............ 21
To stew oysters............ 22
Boiled oysters............. 22
To scallop oysters......... 22
Fried oysters, to garnish boiled fish............... 22
Oyster-sauce; see SAUCES. Oyster-loaves.............. 22
Oyster-patties; see PATTIES. To pickle oysters, 22
Another way............... 23
PART II.
MEATS.
To choose meats....... 23to 25
Observations on purchasing, keeping,
and dressing meat.................25 to 29
To keep meat hot........... 29
Venison.
To keep venison............ 29
To dress venison........... 29
Haunch, neck, and shoulder of venison................ 30
To stew a shoulder of venison................... 30
Breast of venison.......... 30
Hashed venison............. 30
Beef.
To keep beef............... 31
To salt beef or pork for eating immediately........ 31
To salt beef red........... 32
The Dutch way to salt beef...................... 32
Beef -la-mode...... 32
A fricandeau of beef....... 33
To stew a rump of beef, 33. Another way............... 34
To stew brisket of beef.... 35
To press beef.............. 35
To make hunter's beef...... 35
An excellent mode of dressing beef............. 36
To collar beef............. 36
Beef-steaks................ 36
Beef-steaks and oyster-sauce 37
Staffordshire beef-steaks.. 37
Italian beef-steaks........ 37
Beef-collop................ 37
Beef-palates............... 37
Beef-cakes for a side dish of dressed meat........... 38
To pot beef, 38. Another way....................... 38
To dress the inside of a cold sirloin of beef...... 38
Fricassee of cold roast beef...................... 39
To dress cold beef that has not been done enough, called Beef-olives, 39.
The same called Sanders, 39. The same called Cecils 39
To mince beef.............. 39
To hash beef............... 40
Beef -la-vingrette. 40
Round of beef.............. 40
Rolled beef that equals hare...................... 40
To roast tongue and udder.. 41
To pickle tongues for boiling, 41. Another way....................... 41
To stew tongue............. 42
An excellent way of doing tongues to eat cold....... 42
Beef heart................. 42
Stewed ox-cheek, plain..... 42
To dress an ox-cheek another way....................... 43
Marrow-bones............... 43
Tripe...................... 43
Soused tripe............... 43
Ox-feet, or cow-heels...... 44
Bubble and squeak.......... 44
Veal.
To keep veal............... 44
Leg of veal................ 44
Knuckle of veal............ 45
Shoulder of veal........... 45
Neck of veal............... 45
Neck of veal -la-braise 46
Breast of veal............. 46
To roll a breast of veal, 46. Another way........... 47
To collar a breast of veal to eat cold............... 47
Chump of veal -la-daube 47
Veal rolls of either cold meat or fresh............. 47
Harrico of veal............ 47
A dunelm of cold veal or fowl...................... 48
Minced veal................ 48
To pot veal................ 48
To pot veal or chicken with ham.................. 48
Cutlets Maintenon.......... 49
Cutlets another way, 49. Other ways................ 49
Veal collops............... 49
To dress collops quick, 49. Another way............... 50
Scallops of cold veal or chicken................... 50
Fricandeau of veal, 50. A cheaper, but equally good one, 50. Another
way....................... 51
Veal-olives................ 51
Veal-cake.................. 51
Veal-sausages.............. 51
Scotch collops............. 52
To boil calf's head........ 52
To hash calf's head, 52. Another way............... 52
Calf's head fricasseed..... 53
To collar calf's head...... 54
Mock turtle, 54. A cheaper way, 54. Another. 55
Another mock turtle........ 55
Calf's liver, 55. Roasted. 55
To dress the liver and lights.................... 56
Sweetbreads, 56. Roasted.. 56
Sweetbread ragout.......... 56
Veal-kidney................ 56
Pork.
Observations on cutting up and dressing pork...... 56
To roast a leg of pork..... 57
To boil a leg of pork...... 57
Loin and neck of pork...... 58
Shoulders and breasts of pork...................... 58
Rolled neck of pork........ 58
Spring or forehand or pork. 58
Sparerib................... 58
Pork-griskin............... 58
Blade-bone of pork......... 58
To dress pork as lamb...... 59
Pork-steaks................ 59
To pickle pork............. 59
Sausages................... 59
An excellent sausage to eat cold.................. 59
Spadbury's Oxford sausages. 60
To scald a sucking pig..... 60
To roast a sucking pig..... 60
Pettitoes.................. 61
To make excellent meat of a hog's head........... 61
To roast porker's head..... 62
To prepare pig's cheek for boiling................... 62
To collar pig's head....... 62
To dry hog's cheeks........ 63
To force hog's ears........ 63
Different ways of dressing pig's feet and ears....... 63
Pig's feet and ears fricasseed................ 63
Jelly of pig's feet and ears 64
Pig's harslet.............. 64
Mock-brawn................. 64
Souse for brawn, and for pig's feet and ears....... 64
To make black puddings, 64. Two other ways....... 65
White hog's puddings....... 66
Hog's-lard................. 66
To cure hams, 66. Two other ways, 67. Another way that gives a high flavour,
67. A method of giving a still higher flavour............ 67
To make a pickle that will keep for years, for hams, tongues, or beef, if
boiled and skimmed between each parcel of them...................... 68
To dress hams.............. 68
Excellent bacon............ 69
The manner of curing Wiltshire bacon........... 69
Mutton.
Observations on keeping and dressing mutton....... 69
Leg of mutton.............. 70
Neck of mutton............. 70
Shoulder of mutton roasted. 70
To dress haunch of mutton.. 71
To roast a saddle of mutton 71
Fillet of mutton braised... 71
Harrico.................... 71
To hash mutton............. 72
To boil shoulder of mutton with oysters.............. 72
Breast of mutton........... 72
Loin of mutton............. 73
To roll loin of mutton..... 73
Mutton ham................. 73
Mutton collops............. 73
Mutton cutlets in the Portuguese way............ 74
Mutton steaks.............. 74
Steaks of mutton, or lamb, and cucumbers............. 74
Mutton steaks Maintenon.... 74
Mutton-sausages............ 74
To dress mutton rumps and kidneys............... 75
An excellent hotch-potch, 75. Another.............. 75
Mutton kebobbed............ 75
China chilo................ 76
Lamb.
Leg of lamb................ 76
Fore-quarter of lamb....... 76
Breast of lamb and cucumbers 76
Shoulder of lamb forced, with sorrel-sauce......... 76
Lamb-steaks................ 77
House-lamb steaks, white, 77. Brown................ 77
Lamb-cutlets with spinach.. 77
Lamb's head and hinge...... 77
Lamb's fry................. 78
Lamb's sweetbreads......... 78
Fricasseed lambstones...... 78
Fricassee of lambstones and sweetbreads, another way.................... 78
A very nice dish of lamb... 79
PART III.
POULTRY, GAME.
To choose poultry......79 to 81
Directions for dressing poultry and game.......... 81Poultry.
To boil turkies............ 81
To roast turkies........... 82
Pulled turkey.............. 83
To boil fowl, 82; with rice...................... 83
Fowls roasted.............. 83
Fowls broiled 83. Another way....................... 83
Davenport fowls............ 83
A nice way to dress a fowl for a small dish..... 84
To force a fowl, ...... 84
To braise a fowl, ..... 84
Fricassee of chickens...... 84
To pull chickens, 85. Another way............... 85
Chicken-currie, 85. Another, more easily made.......... 86
To braise chickens......... 86
Ducks roasted.............. 86
To boil ducks.............. 87
To stew ducks.............. 87
To hash ducks.............. 87
To roast a goose........... 87
To stew giblets............ 87
Observations on dressing pigeons................... 87
To stew pigeons, 88. Another way............... 88
To broil pigeons........... 88
Roast pigeons.............. 88
To pickle pigeons.......... 88
Pigeons in jelly, 89. The same, a beautiful dish.... 89
To pot pigeons............. 90
Larks and other small birds..................... 90
Game.
To keep game, ......... 90
To dress pheasants and partridges................ 91
To pot partridge........... 91
A very cheap way of potting birds..................... 91
To clarify butter for potted things.................... 92
To pot moor-game........... 92
To dress grouse............ 92
To roast wild-fowl......... 92
To dress wild ducks, teal, widgeon, dun-birds... 92
Woodcocks, snipes, and quails.................... 93
Ruffs and reeves........... 93
To dress plovers........... 93
Plovers' eggs.............. 93
To rosat ortolans.......... 93
Guinea and pea-fowl........ 93
Observations on dressing hares..................... 93
To roast hare.............. 94
To jug an old hare......... 94
Broiled and hashed hare.... 95
To pot hare................ 95
Different ways of dressing rabbits................... 95
To make a rabbit taste much like hare............ 96
To pot rabbits............. 96
To blanch rabbit, fowl..... 96
PART IV.
SOUPS AND GRAVIES.
General directions respecting soups and gravies......... 96
Soups.
Scotch mutton-broth........ 97
Veal-broth................. 98
Colouring for soups or gravies................... 98
A clear brown stock for gravy-soup of gravy....... 98
An excellent soup.......... 98
An excellent white soup, 98. A plainer one......... 99
Giblet soup................ 99
Partridge soup............. 100
Macaroni soup.............. 100
A pepper-pot, to be served in a tureen............... 100
Turnip soup................ 100
Old-peas soup.............. 101
Green-peas soup............ 101
Gravy-soup................. 102
Vegetable soup, 102. Another way............... 103
Carrot soup................ 103
Onion soup................. 103
Spinach soup............... 103
Scotch leek-soup........... 104
Hare soup.................. 104
Ox-rump soup............... 104
Hessian soup and ragout.... 104
Soup -la-sap....... 105
Portable soup.............. 105
Soup-maigre, 106. Another. 106
Stock for brown or white fish soups................ 106
Eel-soup................... 107
Skate soup................. 107
Excellent lobster soup..... 107
Craw-fish or prawn soup.... 108
Oyster-soup................ 108
Gravies.
General directions respecting gravies........ 108
To draw gravy that will keep a week............... 109
Clear gravy................ 109
Cullis, or brown gravy..... 109
Bechamel, or white sauce... 110
A gravy without meat....... 110
A rich gravy............... 110
Gravy for a fowl when there is no meat to make it of................ 111
Veal gravy................. 111
Gravy to make mutton eat like venison.............. 111
Strong fish gravy.......... 111
Savoury jelly, to put over cold pies................. 111
PART V.
SAUCES.
A very good sauce, especially to hide the bad colour of fowls........... 112
White sauce for fricassee of fowls, rabbits, white meat, fish,
or vegetables.112
Sauce for wild fowl........ 113
Another for the same, or for ducks................. 113
An excellent sauce for carp, or boiled turkey.... 113
Sauce for fowl of any sort. 113
Sauce for cold fowl, or partridge................. 114
A very fine mushroom sauce for fowls, or rabbits................... 114
Lemon white sauce, for boiled fowls.............. 114
Liver sauce................ 114
Egg sauce.................. 114
Onion sauce................ 114
Clear shalot sauce......... 115
To make parsley sauce when no parsley leaves are to be had.............
115Greeen sauce, for green
geese, or ducklings....... 115
Bread sauce................ 115
Dutch sauce, for meat or fish...................... 115
Sauce Robart, for rumps or steaks................. 115
Benton sauce, for hot or cold roast beef........... 116
Sauce for fish pies, where cream is not ordered, 116.
Another..............116
Tomata sauce, for hot or cold meats................ 116
Apple sauce, for goose and roast pork............ 116
The old currant sauce for venison................... 117
Lemon sauce................ 117
Carrier sauce for mutton... 117
Ham sauce.................. 117
A very fine fish-sauce..... 117
Fish sauce without butter.. 118
Fish sauce -la-Craster 118 An excellent substitute for caper
sauce........... 118
Oyster sauce............... 119
Lobster sauce.............. 119
Shrimp sauce............... 119
Anchovy sauce.............. 119
To melt butter; which is rarely well done,
tough an essential article......120
Vingaret, for cold fowl, or meat...................... 120
Shalot vinegar............. 120
Camp vinegar............... 120
Sugar vinegar.............. 120
Gooseberry vinegar......... 120
Cucumber vinegar........... 121
Wine vinegar............... 121
Nasturtions, for capers.... 121
To make mustard............ 121
Another way to make mustard, for immediate use....................... 122
Kitchen pepper............. 122
To dry mushrooms........... 122
Mushroom powder............ 122
To choose anchovies........ 123
Essence of anchovies....... 123
To keep anchovies when the liquor dries.......... 123
To make sprats taste like anchovies................. 123
Force-meat................. 123
Force-meat ingredients..... 124
Force-meat, to force fowls or meat, 124;
for cold savoury pies..............125
Very fine force-meat balls, for fish-soups, or fish stewed,
on maigre-days....125
Force-meat, as for turtle, at The Bush, Bristol...... 125
Little eggs for turtle..... 126
Browning to colour and flavour made-dishes....... 126
Casserol, or rice edging for a currie or fricassee. 126
PART VI.
PIES, PUDDINGS, AND PASTRY.
Savoury Pies.
Observations on savoury pies...................... 126
Eel pie.................... 127
Cod-pie.................... 127
Sole pie................... 128
Shrimp pie, excellent...... 128
Lobster pie................ 128
A remarkably fine fish-pie. 128
Pilchard and leek pie...... 129
Beef-steak pie............. 129
Veal pie, 129. A rich one 129
Veal (or chicken) and parsley pie............... 130
Veal-olive pie............. 130
Calf's-head pie............ 130
Pork pies, to eat cold..... 131
Mutton pie................. 131
Squab pie.................. 132
Lamb pie................... 132
Chicken pie (and rabbits the same way)............. 132
Green-goose pie............ 133
Duck pie................... 133
Giblet pie................. 133
Pigeon pie................. 134
Partridge pie in a dish.... 134
Hare pie, to eat cold...... 134
A French pie............... 134
Vegetable pie.............. 134
Parsley pie................ 135
Turnip pie................. 135
Potatoe pie................ 135
A herb pie................. 135
Raised crust formeat pies, or fowls.............. 135
Puddings.
Observations on making puddings and pancakes..... 136
Almond puddings, 137 Baked, 137. Small ones.... 137
Sago pudding............... 137
Bread-and-butter pudding... 138
Orange pudding, three sorts..................... 138
An excellent lemon pudding. 138
A very fine amber pudding.. 138
Baked apple-pudding........ 139
Oatmeal pudding............ 139
Dutch pudding, or sonster.. 139
A Dutch rice pudding....... 139
Light or German puddings or puffs.................. 140
Little bread puddings...... 140
Puddings in haste.......... 140
New-college puddings....... 140
Boiled bread pudding, 141. Another and richer.................... 140
Brown-bread pudding........ 141
Nelson puddings............ 141
Eve's pudding.............. 142
Quaking pudding............ 142
Duke of Cumberland's pudding................... 142
Transparent pudding........ 142
Batter pudding, 142. With meat...................... 143
Rice small puddings........ 143
Plain rice-pudding......... 143
A rich rice-pudding........ 143
Rice pudding with fruit.... 144
Baked rice pudding, 144. Another, for the family... 144
A George pudding........... 144
An excellent plain potatoe pudding................... 145
Potatoe poudding with meat...................... 145
Steak or kidney pudding 145
Beef-steak poudding, 145. Baked..................... 145
Mutton pudding, 145 Another................... 146
Suet pudding............... 146
Veal-suet pudding.......... 146
Hunter's pudding........... 146
Common plum-pudding........ 147
Custard pudding............ 147
Macaroni pudding........... 147
Millet pudding............. 147
Carrot pudding............. 147
An excellent apricot pudding................... 148
Baked gooseberry-pudding... 148
A green-bean pudding....... 148
Shelford pudding........... 148
Brandy pudding............. 148
Buttermilk pudding......... 149
Curd-puddings or puffs..... 149
Boiled curd pudding........ 149
Pippin-pudding............. 149
Yorkshire pudding.......... 150
A quick made pudding....... 150
Russian seed, or ground-rice, pudding................... 150
A Welch pudding............ 150
Oxford dumplings........... 150
Suet dumplings............. 151
Apple, currant, or damson, dumplings or puddings..... 151
Yeast or Suffolk dumplings. 151
A Charlotte................ 151
Common pancakes............ 152
Fine pancakes, fried without butter or lard............ 152
Pancakes of rice........... 152
Irish pancakes............. 152
New-England pancakes....... 152
Fritters................... 153
Spanish fritters........... 153
Potatoe fritters, 153
Another way............... 153
Bockings................... 153
Pastry.
Rich puff paste............ 154
A less rich paste.......... 154
Crust for venison pasty.... 154
Rice paste for sweets...... 154
rich paste for relishing things.................... 155
Potatoe paste.............. 155
Raised crusts for custards or fruits................. 155
Excellent short crusts, three ways of making them...................... 155
A very fine crust for orange cheese-cakes, or sweetmeats when wanted to be
particularly nice...................... 156
Observations on pastry..... 156
Remark on using preserved fruit in pastry........... 156
Apple pie, 157. Hot apple pie....................... 157
Cherry pie................. 157
Mince pie, 157. Without meat...................... 157
Lemon mince pies........... 158
Egg mince pies............. 158
Currant and raspberry pie or tart................... 158
Light paste for tarts and cheesecakes............... 158
Icing for tarts............ 158
Pippin tarts............... 159
Prune tart................. 159
Orange tart................ 159
Cod in tart................ 159
Rhubarb tart............... 160
Raspberry tart with cream.. 160
Orange tart................ 160
Fried patties.............. 160
Oyster patties, 160. The same, or small pie........ 161
Lobster patties............ 161
Podovies, or beef patties.. 161
Veal Patties............... 161
Turkey patties............. 161
Sweet patties.............. 162
Patties resembling mince- pies...................... 162
Apple puffs................ 162
Lemon puffs................ 162
Cheese puffs............... 162
Excellent light puffs...... 163
To prepare venison for pasty..................... 163
Venison pasty.............. 163
To make a pasty of beef or mutton,
to eat as well as venison................
164
Potatoe pasty.............. 164
Cheap and excellent cus- tards..................... 165
Richer custards............ 165
Baked custard.............. 165
Lemon custard.............. 165
Almond custard............. 165
Cheesecakes,166. A plain-er way,
166. Another way..................... 166
Lemon cheesecakes, 166
Another way.............. 167
Orange cheesecakes......... 167
Potatoe cheesecakes........ 167
Almond cheesecakes..., three ways................ 167
PART VII.
VEGETABLES.
Observations on dressing vegetables................ 168
To boil vegetables green... 168
How to boil vegetables green in hard water....... 169
To keep green peas......... 169
Method of keeping green peas, as practised in the emperor of Russia's
kitchen................... 169
Boiled peas................ 169
To stew green peas......... 169
To stew old peas........... 170
To dress artichokes........ 170
Artichoke-bottoms.......... 170
Jerusalem artichokes....... 170
To stew cucumbers, 170. Another way.............. 170
To stew onions............. 171
Roast onions............... 171
To stew celery............. 171
To boil cauliflowers....... 171
Cauliflower in white sauce. 171
To dress cauliflower and Parmesan................. 171
To dress brocoli........... 172
Spinach.................... 172
To dress beans............. 172
Fricasseed Windsor beans... 172
French beans............... 172
To stew red cabbage, three ways................ 172
Mushrooms.................. 173
To stew mushrooms.......... 173
To stew sorrel for frican- dean and roast meat...... 174
French salad............... 174
Lobster salad.............. 174
To boil potatoes........... 174
To broil potatoes.......... 174
To roast potatoes.......... 175
To mash potatoes........... 175
Carrots.................... 175
To stew carrots............ 175
To mash parsnips........... 175
Fricassee of parsnips...... 175
To dress chardoons......... 176
Beet-roots................. 176
Frying-herbs, as dressed in Staffordshire......... 176
Sea-cale................... 177
Laver...................... 177
To preserve several vegetables to eat in winter : French beans, 177. Car-
rots, parsnips, and beetroots, 177. Store-onions, 177. Parsley, 177. Arti-
choke-bottoms, truffles, morels, 178. Cabbages....................... 178
Pickles.
Rules to be observed with pickles.................... 178
Lemon pickle................ 178
Indian pickle............... 178
English bamboo.............. 180
Melon mangoes............... 180
Pickled lemons.............. 181
Olives...................... 181
Pickled onions.............. 181
To pickle cucumbers and onions sliced.............. 181
To pickle young cucum- bers....................... 182
To pickle walnuts, 182. Another way............... 182
An excellent way to pickle mushrooms,
to preserve the flavour...............183
To pickle red cabbage....... 183
Mushroom ketchup, 183
Another way................ 184
Walnut ketchup of the finest sort................ 184
Cockle ketchup.............. 184
To keep capers.............. 185
PART VIII.
SWEET DISHES, PRESERVES, SWEETMEATS.
Sweet Dishes.
Buttered rice............... 185
Souffle of rice and apple... 185
Snowballs................... 185
Lent potatoes............... 185
A tansey.................... 186
Puits d'amour............... 186
A very nice dish of maca- roni dressed sweet........ 186
Floating island, two ways, 186
Flummery, 187. Dutch, 187. Rice................ 187
Somersetshirefirmity........ 187
Curds and cream, 188.
Another way............... 188.
A curd star................. 188.
Blanc-mange, or blamange..................... 188.
An excellent trifle......... 189
Gooseberry or apple trifle.. 189
Chantilly cake, or cake trifle.................... 189
Gooseberry fool............. 190
Apple fool.................. 190
Orange fool................. 190
A cream, 190. An excel- lent one.................. 190
Burnt cream, two ways....... 191
Sack cream.................. 191
Brandy cream................ 191
Ratafia cream, two ways 191
Lemon cream, 192. Yellow, without cream, 192. White................. 192
Imperial cream.............. 192
Almond cream................ 193
Snow cream.................. 193
Coffee cream, much ad- mired...................... 193
Chocolate cream............. 193
Codlin cream................ 193
Excellent orange cream 193
Raspberry cream, two ways....................... 194
Spinach cream............... 194
Pistachio cream............. 194
Clouted cream............... 195
A froth to set on cream, custard, or trifle,
which looks and eats well.......195
A carmel cover for sweet- meats..................... 195
Calf's feet jelly, two sorts 196
Orange jelly................ 197
Hartshorn jelly............. 197
Cranberry jelly............. 197
Cranberry and rice jelly.... 197
Apple jelly to serve at table, two ways........... 198
To scald codlins............ 198
Stewed golden pippins....... 198
Black caps, two ways of making..................... 198
Stewed pears................ 199
Baked pears................. 199
Orange butter............... 199
Wine roll................... 199
To prepare fruit for child- ren; a far more whole- some way than in pies or
puddings................ 200
To prepare ice for iceing 200
Ice waters.................. 200
Currant or raspberry wa- ter ice.................... 201
Ice creams.................. 201
Brown bread ice............. 201
Ratafia cream............... 201
Colourings to stain jellies, ices, or creams............ 201
London syllabub............. 201
Staffordshire syllabub...... 202
A very fine Somersetshire syllabub.................. 202
Devonshire junket........... 202
Everlasting, or sold, sylla- bubs....................... 202
Lemon honeycomb............. 202
Rice and sago milks......... 202
A pretty supper-dish........ 203
Savoury rice................ 203
Carrole of rice............. 203
Casserol, or rice edging.... 203
Salmagundy.................. 203
Macaroni, as usually serv- ed, 204. Two other ways....................... 204
Omlet....................... 204
Butter, to serve as a little dish...................... 205
Ramakins.................... 205
Potted cheese............... 205
Roast cheese, to come up after dinner............... 206
Welch rabbit................ 206
Cheese toast................ 206
Anchovy toast, two ways 206
To poach eggs............... 206
Buttered eggs............... 207
Scotch eggs................. 207
A pepper pot................ 207
The Staffordshire dish of frying herbs and liver.... 207
To preserve suet a twelve-month...................... 208
Sweetmeats.
To green fruits for preser- ving or pickling........... 208
To clarify sugar for sweet- meats...................... 208
To candy any sort of fruit 209
To prepare barberries for tartlets................... 209
Barberries in bunches....... 209
A beautiful preserve of apricots................... 209
To preserve apricots in jelly...................... 210
To preserve green apricots....................... 210
Apricots or peaches in brandy.................... 210
To dry apricots in half..... 211
Apricot cheese.............. 211
Orange marmalade............ 211
Lemon marmalade............. 211
Transparent marmalade 211
To butter oranges hot....... 212
To fill preserved oranges; a corner dish.............. 212
Whole oranges carved........ 212
Buttered orange juice, a cold dish.................. 213
Orange biscuits, or little cakes...................... 213
Orange-flower cakes......... 214
To preserve oranges or lemons in jelly............ 214
To keep oranges or lemons for puddings, .......... 215
To preserve strawberries whole...................... 215
To preserve strawberries in wine.................... 215
To dry cherries with sugar...................... 215
To dry cherries without sugar...................... 215
To dry cherries the best way........................ 216
Cherries in brandy.......... 216
Cherry jam.................. 216
Currant jam, black, red, or white.................. 216
Currant jelly, red or black..................... 217
Apple marmalade............. 217
Apple jelly for preserving apricots, or for any sort of
sweetmeats............. 217
Red apples in jelly......... 217
Dried apples................ 218
To preserve jarganel pears most beautifully.......... 218
Gooseberry jam for tarts 218
White gooseberry jam........ 218
Gooseberry hops............. 219
Raspberry jam............... 219
Another way................. 220
To preserve greengages 220
Damson cheese............... 220
Muscle-plum cheese.......... 221
Biscuits of fruit........... 221
Quince marmalade............ 221
To preserve whole or half quinces.................... 221
Excellent sweemeats for tarts, when fruit is plentiful...................222
Magnum-bonum plums; excellent as a sweet- meat or in tarts,
though very bad to eat raw........ 222
Lemon drops................. 223
Barberry drops..............223
Ginger drops; a good stomachic................. 223
Peppermint drops............ 224
Ratafia drops............... 224
Raspberry cakes............. 224
To preserve fruits for winter use.
Observations on sweet-meats...................... 224
To keep currants............ 225
Cherries and damsons the same way................... 226
To keep gooseberries; two ways................... 226
Another way................. 227
To keep damsons for win- ter pies; two ways, 227.
another way................228
To preserve fruit for tarts or family desserts......... 228
To keep lemon-juice......... 228
China-orange juice; a very useful thing to mix with water, in fevers,
when the fresh juice cannot be procured............... 229
Different ways of dressing cranberries............... 229
Orgeat, two ways............ 229
Lemonade, to be made a day or two before wanted.................... 230
Another way................. 230
Lemonade that has the appearance and flavour of jelly .................. 230
Raspberry vinegar........... 230
PART IX.
CAKES, BREAD.
Observations on making and baking cakes........... 231
Iceing for cakes............ 232
To ice a very large cake 232
A common cake, 233. A very good one.............. 233
An excellent cake........... 233
A very fine cake............ 233
Rout drop cakes............. 234
Flat cakes that will keep long in the house good.... 234
Little white cakes.......... 234
Little short cakes.......... 235
Plum-cake; two-ways, 235. Very good com- mon ones, 236. Little ones to keep
long.......... 236
A good pound-cake........... 236
A cheap seed-cake........... 236
Another................... 237
Common-bread cake........... 237
Queen-cakes, two ways....... 237
Shrewsbury cakes............ 238
Tunbridge cakes............. 238
Rice-cake, two sorts........ 238
Water-cakes................. 238
Spunge-cakes, 239. An- other, without butter 239
Tea-cakes................... 239
Benton tea-cakes, 239. An- other sort, as biscuits, 239.
Another............... 239
A biscuit-cake.............. 239
Macaroons................... 240
Wafers...................... 240
Crack-nuts.................. 240
Cracknels................... 240
A good plain bun that may be eaten with or without toasting and
butter..................... 240
Richer buns................. 241
Gingerbread, 241. Another sort, 241. A good plain sort, 241. A good sort
without butter............. 241
Rusks....................... 241
To make yeast, two ways 242
To make bread............... 243
American flour.............. 243
The Rev. Mr. Hagget's economical bread........... 244
Rice-and-wheat bread........ 244
French bread................ 245
How to discover whether bread has been adulte- rated with whitening or
chalk.................... 245
To detect bones, jalap, ashes in bread.... 245
Excellent rolls............. 245
French rolls................ 245
Brentford rolls............. 246
Potatoe rolls............... 246
Muffins..................... 246
Yorkshire cake.............. 246
Hard biscuits............... 246
Plain and very crisp biscuits...................... 247
PART X.
HOME-BREWERY, WINES.
To brew very fine Welch ale........................ 247
Strong beer, or ale......... 248
Excellent table-beer........ 248
To refine beer, ale, wine, or cyder................... 249
Extract of malt for coughs 249
To preserve yeast........... 250
Remarks on English wines 250
A rich and pleasant wine 250
Raspberry wine.............. 251
Raspberry or currant wine, two ways of making .................... 251
Black-currant wine, very fine....................... 252
Excellent ginger wine, two ways of making ........ 252
Excellent cowslip wine...... 253
Elder wine, 253. White, very much like Fronti- niac...................... 253
Clary wine.................. 254
Excellent raisin wine....... 254
Raisin wine with cyder, 254 Without cyder......... 255
Sack mead................... 255
Cowslip mead................ 255
Imperial.................... 256
Ratafia..................... 256
Raspberry brandy............ 256
An excellent method of making punch............... 257
Verder, or milk punch....... 258
Norfolk punch, two ways 258
White-currant shrub......... 258
PART XI.
DAIRY, AND POULTRY.
Dairy.
On the management of cows................. 259
Observations respecting cheese .................... 260
Two ways to prepare ren- net to turn the milk....... 262
To make cheese.............. 262
To preserve cheese sound 263
To make sage cheese......... 264
Cream cheese, three ways of making.................. 264
Rush cream-cheese, two ways....................... 265
Observations respecting butter..................... 265
To make butter.............. 266
To preserve butter, 266 The best way of pre- serving butter
for winter........................ 267
To manage cream for whey-butter................ 267
To scald cream, as in the West of England............ 267
Buttermilk.................. 268
To keep milk and cream 268
Syrup of cream.............. 268
Gallino curds and whey, as in Italy................ 268
To choose butter at mar- ket........................ 269
Poultry-Yard.
Management of fowls......... 269
To make hens lay............ 271
To fatten fowlsor chickens in four or five days....... 271
To choose eggs at market, and preserve them ......... 272
Feathers.................... 272
Ducks....................... 273
Geese....................... 273
Turkies..................... 274
Pea fowl.................... 274
Guinea hens................. 275
Pigeons..................... 275
Rabbits..................... 276
PART XII.
COOKERY FOR THE SICK, AND FOR THE POOR.
Sick-cookery.
General remarks............. 276
A clear broth that will keep long................... 277
A quick-made broth.......... 277
A very supporting broth against any kind of weakness.................... 277
A very nourishing veal- broth....................... 277
Broth of beef, mutton, and veal.................... 277
Calves'-feet broth, two ways of making.............. 278
Chicken broth............... 278
Eel broth................... 278
Tench broth................. 278
Beef tea.................... 279
Dr.Rateliff's restorative pork jelly.................. 279
Shank jelly................. 279
Arrow-root jelly............ 279
Tapioca jelly............... 279
Gloucester jelly............ 280
Panada, made in five minutes, 280. Another, 280. Another................ 280
Chicken panada.............. 280
Sippets, when the stomach will not receive meat 280
Different ways of prepar- ing eggs.................... 281
Three great restorative, 281. Another,
a most pleasant draught............ 281
Candle, three ways of making...................... 282
Cold caudle................. 282
A flour candle.............. 282
Rice caudle, 282. Another way of making............... 282
To mull wine, 283. An- other way................... 283
To make coffee.............. 283
Coffee-milk................. 283
Chocolate................... 284
Patent cocoa................ 284
Saloop...................... 284
Milk porridge, 284. French 284
Ground-rice milk............ 284
Sage, 285. Sage milk........ 285
Asses' milk................. 285
Artificial asses' milk...... 285
Two other ways of making 285
Water gruel, two ways of making...................... 285
Barley gruel................ 286
A very agreeable drink...... 286
A refreshing drink in a fever, 286. Another drink, 286. Another......... 286
A most pleasant drink....... 287
Soft and fine draught for those who are weak and
have a cough..............287
Toast and water............. 287
Barley-water, two ways of making................... 287
Lemon-water, a delightful drink....................... 287
Apple-water................. 288
Raspberry-vinegar water..... 288
Whey........................ 288
White-wine whey............. 288
Vinegar and lemon wheys 288
Buttermilk, with bread or without..................... 288
Dr. Boerhaave's sweet buttermilk.................. 288
Orgeat...................... 289
Orangeade, or lemonade 289
Egg-wine.................... 289
Cookery for the Poor.
General remarks and hints 290
A baked soup................ 290
An excellent soup for the weakly...................... 292
Sago........................ 292
Candle for the sick and the lying-in................ 292
PART XIII.
VARIOUS RECEIPTS, AND DIRECTIONS TO SERVANTS.
Various Receipts
To make soft pomatum, two ways.................... 293
Hard pomatum................ 294
Pomade divine............... 294
Pot-pourri.................. 294
A quicker sort of sweetpot 295
To make wash-balls.......... 295
Paste for chopped hands, and which will preserve them smooth by con- stant
use................... 296
For chopped lips............ 296
Hungary water............... 296
Honey water................. 296
Lavender water.............. 296
An excellent water to pre- vent hair from falling off, and to thicken it..296
Black paper for drawing patterns.................... 297
Black ink, two ways of making...................... 297
To cement broken china 297
An excellent stucco, which will adhere to wood-work........................
297
Mason's washes for stuc- co : blue and yellow ....... 298
Roman cement or mortar for outside plaistering, or brick-work...............
298
To take stains, iron- moulds, and mildew out of linen................ 299
To make flannels keep their colour, and not shrink...................... 300
To preserve furs and wool- en from moths............... 300
To dye the linings of fur- niture, 300. Buff, or salmon-colour, accord- ing
to the depth of the hue; Pink, 300. Blue 300
To dye gloves, to look like York tan or Limerick, according to the deep-ness
of the dye............. 301
To dye white gloves a beautiful purple............ 301
A liquor to wash old deeds, on paper or parchment, when the writing is
obliterated, or, when sunk, to make it legible.................. 301
To prevent the rotin sheep 301
To prevent green hay from firing................. 301
To preserve a granary from insects and wea- sels........................ 302
To destroy crickets......... 302
Directions to Servants.
To clean calico furniture when taken down for the summer................ 302
To clean plate.............. 302
To clean looking-glasses 302
To preserve gilding, and clean it.................... 303
To clean paint.............. 303
To clean paper hangings 303
To give a gloss to fine oak wainscot.................... 304
To give a fine colour to mahogany.................... 304
To take ink out of maho- gany........................ 304
Floor-cloths, 304. To clean them........................ 305
To dust carpets and floors 305
To clean carpets............ 305
To give to boards a beau- tiful appearance............ 305
To extract oil from boards or stone.................... 306
To clean stone stairs and halls....................... 306
To blacken the fronts of stone chinney-pieces 306
To take stains out of marble, 306. Iron stains 306
Two ways of preserving irons from rust............. 307
To take rust out of steel 307
To clean the back of the grate; the inner hearth;
and of cast-iron stoves, the fronts, 307.
Another way to clean cast-iron, and black hearths........... 307
To take the black off the bright bars of polished stoves in a few minutes 307
To clean tin covers, and patent pewter porter- pots...................... 308
To prevent the creaking of a door................... 308
A strong paste for paper 308
Fine blacking for shoes..... 308
Bills of Fare, Family Dinners.
Bills of fare............... 309
Family dinners.............. 311
INDEX....................... 325
next page >
|
