High-class cookery made easy

About this eBook

Author

Hart, J., Mrs.

Original Publication

United Kingdom: Lorimer & Gillies,1880.

Credits

David E. Brown and the Online Distributed Proofreading Team at www.pgdp.net (This file was produced from images generously made available by The Internet Archive)

Language

English

LoC Class

TX: Technology: Home economics

Subject

Cooking, British

Category

Text

Project Gutenberg

eBook-No. 69334

Release Date

November 12, 2022

Copyright

Public domain in the USA.

Contents

1. 1.Untitled
2. 2.HIGH-CLASS COOKERY MADE EASY.
3. 3.PREFATORY NOTE.
4. 4.CONTENTS.
5. 5.Untitled
6. 6.SOUPS. — BROWN SOUP. — JULIENNE SOUP. — PERSIAN SOUP. — MOCK TURTLE SOUP. — SOUP À LA ROYAL. — CURRY SOUP. — How To Boil Rice for this Soup. — KIDNEY SOUP. — PURÉE DE POIS. — PURÉE DE TOMATO. — PURÉE OF CARROTS. — OYSTER SOUP. — WHITE SOUP. — HARE SOUP. — TO MAKE BROWNING FOR SOUPS.
7. 7.FISH. — BOILED FISH WITH EGG SAUCE. — FRIED HADDOCK. — TO MAKE FISH STOCK FOR SAUCES OR SOUPS. — HADDOCK À LA MAÎTRE D’HÔTEL. — MERLAN AU GRATIN. — WHITINGS BROILED. — BOILED HERRINGS À LA CRÊME. — TURBOT WITH SPAWN SAUCE. — TURBOT WITH CREAM SAUCE. — SMELTS FRIED. — STUFFED FISH. — MELTED BUTTER. — CRIMPED SALMON. — FILLET HADDOCKS À LA MAÎTRE D’HOTÊL. — TURBOT BAKED. — PLAIN BOILED SALMON. — SAUCE À LA MAÎTRE D’HÔTEL. — SAUCE À LA REGENCE.
8. 8.ECONOMICAL MADE-DISHES. — HASH OF MUTTON. — HEDGEHOG OF MUTTON. — CRISQUETTES OF MUTTON. — STUFFED CUCUMBERS. — TIMBALES OF MACARONI. — TOMATOES FARCIE. — DEVILED BEEF. — CHICKEN MERINDS.
9. 9.ENTRÉES. — OYSTER PÂTÉS. — SWEETBREADS FRIED. — LARDED FILLETS OF BEEF. — PLAIN MUTTON CUTLETS. — SWEETBREADS SERVED IN BEETROOT PÂTÉS. — CREAM OF CHICKEN. — CREAM OF RABBIT. — LARDED SWEETBREADS — FILLET OF BEEF WITH FRIED POTATO CHIPS. — ENTRÉE RABBIT À LA TARTE.
10. 10.SAUCES OF ENTRÉES. — SAUCE AU SUPRÊME. — SALMIS SAUCES. — RUSSIAN SAUCE. — TO MAKE BROWN SAUCE. — TRUFFLE SAUCE. — TOMATO SAUCE. — WHITE SAUCE. — VEGETABLE SAUCE. — SAUCE PIQUANTE.
11. 11.TO HAVE STOCK FOR SAUCES OR PLAIN ENTRÉES ALWAYS AT HAND.
12. 12.JOINTS IN GENERAL. — TO ROAST A LEG OF MUTTON. — BOILED LEG OF MUTTON. — SERPENT OF MUTTON. — STEW OF RUMP BEEF. — ROAST CHICKEN. — ROAST BEEF. — BRAISED LEG OF MUTTON. — TO BOIL A ROUND OF BEEF. — ROAST LOIN OF VEAL. — LOIN OF VEAL BRAISED. — BOILED HAM. — BOILED LEG OF PORK. — ROAST LEG OF PORK. — PILLAU AU RIZ. — BOILED CHICKEN. — ROAST GROUSE. — ROAST HARE. — ROAST RABBIT — TO BOIL RABBITS WHOLE. — FRIGEDEL OF RABBIT. — BEEFSTEAK PIE. — ROAST PARTRIDGES. — RABBIT PIE.
13. 13.SAUCES FOR JOINTS. — HORSE-RADISH SAUCE FOR ROAST BEEF. — CAPER SAUCE FOR BOILED MUTTON. — ROAST LEG OF MUTTON — ONION SAUCE FOR ROAST SHOULDER OF MUTTON. — APPLE SAUCE FOR ROAST PORK. — BREAD SAUCE FOR ROAST CHICKEN. — PARSLEY SAUCE FOR BOILED CHICKENS. — MINT SAUCE FOR ROAST LAMB. — ENTRÉE SAUCE À LA TARTE.
14. 14.PUDDINGS. — STRAWBERRY TOASTS. — CHOCOLATE PUDDING. — HOLLANDAISE PUDDING. — BASKET PUDDING. — ICE CREAM. — MARBLE PUDDING. — PLUM PUDDING. — COMPOTE OF RICE AND APPLES. — STEAMED CABINET PUDDING. — CROQUETS AU CONFITURE. — LEMON PUDDING. — VANILLA CREAM. — WINE JELLY. — ŒUF À LA NEIGE. — TRIFLE. — CARAMEL PUDDING.
15. 15.PUDDING SAUCES. — BRANDY SAUCE. — WINE SAUCE. — GERMAN SAUCE. — CUSTARD SAUCE.
16. 16.SAVOURY DISHES. — CURRIED EGGS. — SAVOURY OMELET. — POACHED EGGS. — EGGS À LA MAÎTRE D’HOTÊL. — KIDNEY OMELET. — HAM OMELET — STUFFED EGGS. — KIDNEYS AND TOAST. — CHEESE BISCUITS. — LOBSTER CROQUETS. — CAULIFLOWER À GRATIN. — CHEESE SOUFFLÉE.
17. 17.VEGETABLES. — POTATO CHIPS. — BRUSSELS SPROUTS. — GREEN PEASE. — ASPARAGUS WITH WHITE SAUCE. — VEGETABLE MARROW. — TO BOIL POTATOES.
18. 18.CAKES, AND ICINGS FOR CAKES. — POUND CAKES. — CREAM CAKE. — SPONGE CAKE. — ONE, TWO, THREE, FOUR CAKE. — GOLD CAKE. — SILVER CAKE. — CHEESE CAKES. — GINGER BREAD. — LEMON CAKES. — JOHNNIE CAKE. — GERMAN TEA CAKE. — QUAKER’S CAKES. — DESSERT BISCUITS. — LOAF CAKE. — DOUGH NUTS. — FRENCH WAFFLES. — ICES FOR CAKES.
19. 19.THE DIFFERENT KINDS OF PASTE. — Paste No. 1. —PUFF PASTE. — Paste No. 2. —SHORT CRUST. — Paste No. 3. —PLAIN AMERICAN CRUST. — Paste No. 4. —HARD PASTE FOR RAISED PIES. — Paste No. 5. —SUET CRUST. — A Hint on the Heat of the Oven.
20. 20.Untitled
21. 21.Untitled

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