Hand-book of Practical Cookery, for Ladies and Professional Cooks

About this eBook

Author

Blot, Pierre, 1818-1874

Title

Hand-Book of Practical Cookery, for Ladies and Professional Cooks Containing the Whole Science and Art of Preparing Human Food

Credits

Produced by Marcia Brooks, Ross Cooling and the Online Distributed Proofreading Canada Team at www.pgdpcanada.net (This file was produced from images generously made available by The Internet Archive/American Libraries.)

Language

English

LoC Class

TX: Technology: Home economics

Subject

Cooking, French

Category

Text

eBook-No.

35646

Project Gutenberg

https://www.gutenberg.org/ebooks/35646

Release Date

March 21, 2011

Copyright

Public domain in the USA.

Contents

1. 1.Untitled
2. 2.LADIES AND PROFESSIONAL COOKS. — CONTAINING — THE WHOLE SCIENCE AND ART OF PREPARING HUMAN FOOD. — BY
3. 3.PIERRE BLOT, — PROFESSOR OF GASTRONOMY, AND FOUNDER OF THE NEW YORK COOKING ACADEMY. — "If ye be willing and obedient, ye shall eat the good of the land." — NEW YORK: D. APPLETON AND COMPANY, 1, 3, and 5 BOND STREET. 1884. — Entered , according to Act of Congress, in the year 1867, by — D. APPLETON & CO., — In the Clerk's Office of the District Court of the United States for the Southern District of New York.
4. 4.PREFACE. — TO HOUSEKEEPERS AND COOKS. — TO COOKS.
5. 5.CONTENTS.
6. 6.COOKING.
7. 7.DIRECTIONS, EXPLANATIONS, ETC. — ANISE. — APRICOT. — BACON. — BAIN-MARIE. — BAKE-PANS. — BAY-LEAF. — BEETS. — BRAISING. — BUNCH OF SEASONINGS. — BUTTERED PAPER. — OILED PAPER. — CATSUP. — CAVIARE. — CERVELAS, SAUCISSONS, ETC. — CHEESE. — COCHINEAL. — CHERVIL. — COLANDER. — CURRY. — DINING-ROOM. — DISH. — DRAINING. — DUSTING. — DRINKING. — HOT WEATHER. — COLD WEATHER. — FOOD. — ECONOMY. — EGG-BEATER. — ERRORS IN COOKING. — FENNEL. — FIG. — FINES HERBES. — FLOUR. — FOIES GRAS. — FRUIT-CORER. — GALANTINE. — GLAZING. — INDIGESTION. — ITALIAN PASTES. — ISINGLASS. — JELLY-BAG. — KITCHEN UTENSILS. — LAIT DE POULE. — LARD. — FAT FOR FRYING. — TO CLARIFY FAT. — GAME-FAT. — BATTER FOR FRYING. — LARDING. — LARDING-NEEDLE. — LEAVEN. — MEAT. — MOULDS. — OLIVES. — OSMAZOME. — PARSLEY, CHERVIL, THYME, CELERY, SAGE, ETC.,—FOR WINTER USE. — WHITE PEPPER. — QUALITY OF MEAT, FISH, VEGETABLES, FRUIT, ETC. — PASTRY-BAG. — RAW MATERIALS. — SCALLOPED KNIFE. — SHALLOTS. — SKEWERS. — SPICES. — STIRRING. — STRAINING. — SUGAR. — TARRAGON. — TIN TUBES. — TRUFFLES. — VANILLA. — VEGETABLE SPOONS. — WATER. — WINES. — MOTTO.
8. 8.DIVERS RECEIPTS. — ALMONDS. — LEMONADE OR ORANGEADE. — LEMONADE WITH BARLEY. — BARLEY SUGAR FOR CHILDREN. — BAVAROISE WITH CHOCOLATE. — BICHOF. — TO PRESERVE BIRDS. — BREAD-CRUMBS. — BURNT SUGAR. — COFFEE. — TO ROAST. — TO MAKE. — CAFÉ AU LAIT. — CAFÉ NOIR. — CHOCOLATE. — CHOCA. — COCOA. — ESSENCE OF SPINACH, OR GREEN ESSENCE. — ESSENCE OF BEEF. — ICING. — MEAT JELLIES. — MEAT GRAVY. — MELONS. — MEUNIÈRE. — MINT. — PANADE. — PAP. — RAISINS. — SANDWICHES. — SAUSAGE-MEAT. — SOUSE. — TEA. — TOAST. — WELSH RAREBIT.
9. 9.POTAGES OR SOUPS. — POTAGES. — SOUPS.
10. 10.SAUCES. — HOW TO MAKE A SAUCE THICKER WHEN IT IS TOO THIN, AND THINNER WHEN TOO THICK. — SAUCES FOR PUDDINGS.
11. 11.FARCES AND GARNITURES, — CALLED ALSO GARNISH AND GARNISHING, USED TO DECORATE OR ORNAMENT DISHES. — PURÉES.
12. 12.FISH. — EEL, CONGER, AND LAMPREY. — FROGS. — LOBSTER. — OYSTERS. — CLAMS.
13. 13.BEEF. — HOW TO SELECT. — COW BEEF. — BULL BEEF. — A LA MODE. — STEWED. — ROASTED. — TO DECORATE. — BAKED. — FILLET. — RIBS. — STEAKS. — BOILED BEEF. — a, skewer; b, carrot; c, turnip; d, beef; e, carrots and turnips. — IN MIROTON. — IN SALAD. — CORNED BEEF. — TONGUE. — BRAIN. — HEART. — KIDNEYS. — LIVER. — TAIL. — TRIPE. — SMOKED BEEF'S TONGUE.
14. 14.MUTTON. — HOW TO SELECT. — ROASTED. — BAKED. — BREAST BOILED. — NECK BROILED. — CHOPS. — LEG. — SHOULDER. — SADDLE. — COLD MUTTON. — A, two roses, one at each end; B, six radishes around; C, slices of meat; D, eggs; E, yolks of eggs; F, parsley. — SHEEP'S BRAIN. — FEET. — SHEEP'S KIDNEYS, BROILED. — SHEEP'S TAILS. — SHEEP'S TONGUES. — LAMB. — KID.
15. 15.VEAL. — ROASTED. — BAKED. — BLANQUETTE.—( Also called Poulette. ) — CROQUETTES. — RAGOUT. — BREAST, STEWED. — CUTLETS. — SHOULDER. — LOIN OR LEG STEWED. — COLD VEAL. — BRAIN. — EARS. — FEET. — CALF'S HEAD. — HEART. — KIDNEYS. — LIGHTS. — CALF'S LIVER. — CALF'S PLUCK. — CALF'S TAIL. — TONGUE. — SWEETBREADS.
16. 16.PORK. — TO SELECT. — CHINE AND FILLET. — HOW TO IMPROVE THE CHINE OF PORK. — CUTLETS. — LEG, ROASTED. — HAM. — A, skewers; B, carrot; C, truffle or mushroom; D, jelly; E, frill. — SALTED PORK. — PIG'S EARS. — PIG'S FEET. — PIG'S HEAD. — PIG'S KIDNEYS. — PIG'S TAIL. — PIG'S TONGUE. — SUCKING-PIG. — A, skewer; B, slices of truffles; C, mushrooms
17. 17.POULTRY. — HOW TO PREPARE AND CLEAN. — CHICKEN. — CAPON. — TURKEY. — DUCKS. — GEESE AND GOSLINGS—TAME OR WILD. — GUINEA-FOWLS. — PIGEONS. — GIBLETS. — ASPIC OF MEAT.
18. 18.GAME. — OPOSSUM, OTTER, RACCOON, SKUNK, FOX, WOODCHUCK, AND OTHER LIKE ANIMALS. — VENISON. — SNAILS.
19. 19.VEGETABLES.
20. 20.EGGS, MACARONI, AND RICE.
21. 21.SWEET DISHES.
22. 22.PASTRY. — MEAT-PIES. — BREAD.
23. 23.BILLS OF FARE.
24. 24.INDEX. — THE END.
25. 25.GASTRONOMY AND HOUSEKEEPING. — New York: D. APPLETON & CO., 1, 3, & 5 Bond Street. — BOOKS FOR EVERY HOUSEHOLD. — Cooley's Cyclopædia of Practical Receipts — The Chemistry of Common Life. — D. APPLETON & CO., Publishers , 1, 3, & 5 Bond St., New York

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