Modern cookery for private families

About this eBook

Author

Acton, Eliza, 1799-1859

Original Publication

London: Longmans, Green, Reader, and Dyer, 1882.

Credits

Aaron Adrignola 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, English

Category

Text

Project Gutenberg

eBook-No. 72482

Release Date

December 23, 2023

Copyright

Public domain in the USA.

Contents

1. 1.MODERN COOKERY FOR PRIVATE FAMILIES
2. 2.PREFACE.
3. 3.VOCABULARY OF TERMS,
4. 4.TABLE OF CONTENTS. — CHAPTER I. — CHAPTER II. — CHAPTER III. — CHAPTER IV. — CHAPTER V. — CHAPTER VI. — CHAPTER VII. — CHAPTER VIII. — CHAPTER IX. — CHAPTER X. — CHAPTER XI. — CHAPTER XII. — CHAPTER XIII. — CHAPTER XIV. — CHAPTER XV. — CHAPTER XVI. — CHAPTER XVII. — CHAPTER XVIII. — CHAPTER XIX. — CHAPTER XX. — CHAPTER XXI. — CHAPTER XXII. — CHAPTER XXIII. — CHAPTER XXIV. — CHAPTER XXV. — CHAPTER XXVI. — CHAPTER XXVII. — CHAPTER XXVIII. — CHAPTER XXIX. — CHAPTER XXX. — CHAPTER XXXI. — CHAPTER XXXII. — INTRODUCTORY CHAPTER. — INTRODUCTORY CHAPTER.
5. 5.INTRODUCTORY CHAPTERS. — TRUSSING. — GENERAL DIRECTIONS FOR TRUSSING. — TO TRUSS A TURKEY, FOWL, PHEASANT OR PARTRIDGE, FOR ROASTING. — TO TRUSS FISH. — CARVING. — No. 1. COD’S HEAD AND SHOULDERS (AND COD FISH GENERALLY.) — No. 2. A TURBOT. — SOLES. — No. 3. SALMON. — No. 4. SADDLE OF MUTTON. — No. 5. A HAUNCH OF VENISON (OR MUTTON.) — No. 6. SIRLOIN OR RUMP OF BEEF. — RIBS OF BEEF. — A ROUND OF BEEF. — A BRISKET OF BEEF — No. 7. LEG OF MUTTON. — No. 8. QUARTER OF LAMB. — No. 9. SHOULDER OF MUTTON OR LAMB. — No. 10. A SUCKING PIG. — A FILLET OF VEAL. — A LOIN OF VEAL. — No. 11. A BREAST OF VEAL. — No. 12. A TONGUE. — No. 13. A CALF’S HEAD. — No. 14. A HAM. — No. 15. A PHEASANT. — No. 16. A BOILED FOWL. — No. 17. A ROAST FOWL. — No. 18. A PARTRIDGE. — No. 19. A WOODCOCK. — No. 20. A PIGEON. — No. 21. A SNIPE. — No. 22. A GOOSE. — DUCKS. — No. 23. A WILD DUCK. — No. 24. A TURKEY. — No. 25. A HARE. — No. 26. A FRICANDEAU OF VEAL.
6. 6.CHAPTER I. — Soups. — A FEW DIRECTIONS TO THE COOK. — THE TIME REQUIRED FOR BOILING DOWN SOUP OR STOCK. — TO THICKEN SOUPS. — TO FRY BREAD TO SERVE WITH SOUP. — SIPPETS À LA REINE. — TO MAKE NOUILLES. — VEGETABLE VERMICELLI. — EXTRACT OF BEEF; OR, VERY STRONG PLAIN BEEF GRAVY SOUP. — BOUILLON. — CLEAR, PALE GRAVY SOUP OR CONSOMMÉ. — ANOTHER RECEIPT FOR GRAVY SOUP. — CHEAP, CLEAR GRAVY SOUP. — VERMICELLI SOUP. — SEMOULINA SOUP. — MACARONI SOUP. — SOUP OF SOUJEE. — POTAGE AUX NOUILLES, OR TAILLERINE SOUP — SAGO SOUP. — TAPIOCA SOUP. — RICE SOUP. — WHITE RICE SOUP. — RICE-FLOUR SOUP. — STOCK FOR WHITE SOUP. — MUTTON-STOCK FOR SOUPS. — MADEMOISELLE JENNY LIND’S SOUP. — THE LORD MAYOR’S SOUP. — THE LORD MAYOR’S SOUP. — COCOA-NUT SOUP. — CHESTNUT SOUP. — JERUSALEM ARTICHOKE, OR PALESTINE SOUP. — COMMON CARROT SOUP. — A FINER CARROT SOUP. — COMMON TURNIP SOUP. — A QUICKLY MADE TURNIP SOUP. — POTATO SOUP. — APPLE SOUP. — PARSNEP SOUP. — ANOTHER PARSNEP SOUP. — WESTERFIELD WHITE SOUP. — A RICHER WHITE SOUP. — MOCK TURTLE SOUP. — OLD-FASHIONED MOCK TURTLE. — GOOD CALF’S HEAD SOUP. ( Not expensive. ) — SOUP DES GALLES. — POTAGE À LA REINE. ( A Delicate White Soup. ) — WHITE OYSTER SOUP. — RABBIT SOUP À LA REINE. — BROWN RABBIT SOUP. — SUPERLATIVE HARE SOUP. — A LESS EXPENSIVE HARE SOUP. [33] — ECONOMICAL TURKEY SOUP. — PHEASANT SOUP. — ANOTHER PHEASANT SOUP. — PARTRIDGE SOUP. — MULLAGATAWNY SOUP. — TO BOIL RICE FOR MULLAGATAWNY SOUPS, OR FOR CURRIES. — GOOD VEGETABLE MULLAGATAWNY. — CUCUMBER SOUP. — SPRING SOUP AND SOUP À LA JULIENNE. — AN EXCELLENT GREEN PEAS SOUP. — GREEN PEAS SOUP, WITHOUT MEAT. — A CHEAP GREEN PEAS SOUP. — RICH PEAS SOUP. — COMMON PEAS SOUP. — PEAS SOUP WITHOUT MEAT. — OX-TAIL SOUP. — A CHEAP AND GOOD STEW SOUP. — SOUP IN HASTE. — VEAL OR MUTTON BROTH. — MILK SOUP WITH VERMICELLI. — CHEAP RICE SOUP. — CARROT SOUP MAIGRE. — CHEAP FISH SOUPS. — BUCHANAN CARROT SOUP. — OBSERVATION.
7. 7.CHAPTER II. — TO CLEAN FISH. — TO KEEP FISH. — TO SWEETEN TAINTED FISH. — THE MODE OF COOKING BEST ADAPTED TO DIFFERENT KINDS OF FISH. — THE BEST MODE OF BOILING FISH. — BRINE FOR BOILING FISH. — TO RENDER BOILED FISH FIRM. — TO KNOW WHEN FISH IS SUFFICIENTLY BOILED, OR OTHERWISE COOKED. — TO BAKE FISH. — FAT FOR FRYING FISH. — TO KEEP FISH HOT FOR TABLE. — TO BOIL A TURBOT. — TURBOT À LA CRÊME. — TURBOT AU BÉCHAMEL, OR, IN BÉCHAMEL SAUCE. — TO BOIL A JOHN DORY. — SMALL JOHN DORIES BAKED. — TO BOIL A BRILL. — TO BOIL SALMON. — SALMON À LA GENEVESE. — CRIMPED SALMON. — SALMON À LA ST. MARCEL. — SALMON BAKED OVER MASHED POTATOES. — SALMON PUDDING, TO BE SERVED HOT OR COLD. — TO BOIL COD FISH. — SLICES OF COD FISH FRIED. — STEWED COD. — STEWED COD FISH, IN BROWN SAUCE. — TO BOIL SALT FISH. — SALT FISH, À LA MÂITRE D’HÔTEL. — TO BOIL CODS’ SOUNDS. — TO FRY CODS’ SOUNDS IN BATTER. — TO FRY SOLES. — TO BOIL SOLES. — FILLETS OF SOLES. — SOLES AU PLAT. — BAKED SOLES. — SOLES STEWED IN CREAM. — TO FRY WHITINGS. — FILLETS OF WHITINGS. — TO BOIL WHITINGS. — BAKED WHITINGS À LA FRANÇAISE. — TO BOIL MACKEREL. — TO BAKE MACKEREL. — BAKED MACKEREL, OR WHITINGS. — FRIED MACKEREL. — FILLETS OF MACKEREL. — BOILED FILLETS OF MACKEREL. — MACKEREL BROILED WHOLE. — MACKEREL STEWED WITH WINE. — FILLETS OF MACKEREL STEWED IN WINE. — TO BOIL HADDOCKS. — BAKED HADDOCKS — TO FRY HADDOCKS — TO DRESS FINNAN HADDOCKS. — TO BOIL GURNARDS. — FRESH HERRINGS. — TO DRESS THE SEA BREAM. — TO BOIL PLAICE OR FLOUNDERS. — TO FRY PLAICE OR FLOUNDERS. — TO ROAST, BAKE, OR BROIL RED MULLET. — TO BOIL GREY MULLET. — THE GAR-FISH. — SAND-LAUNCE, OR, SAND-EEL. — TO FRY SMELTS. — BAKED SMELTS. — TO DRESS WHITE BAIT. — WATER SOUCHY. — SHAD, TOURAINE FASHION. — STEWED TROUT. — TO BOIL PIKE. — TO BAKE PIKE. — TO BAKE PIKE. — TO STEW CARP. — TO BOIL PERCH. [50] — TO FRY PERCH OR TENCH. — TO FRY EELS. — BOILED EELS. — EELS. — RED HERRINGS, À LA DAUPHIN. — RED HERRINGS, COMMON ENGLISH MODE. — ANCHOVIES FRIED IN BATTER.
8. 8.CHAPTER III. — OYSTERS. — TO SCALLOP OYSTERS. — SCALLOPED OYSTERS À LA REINE. — TO STEW OYSTERS. — OYSTER SAUSAGES. — TO BOIL LOBSTERS. — COLD DRESSED LOBSTER AND CRAB. — LOBSTERS, FRICASSEED, OR AU BÉCHAMEL. (ENTRÉE.) — HOT CRAB, OR LOBSTER. — POTTED LOBSTERS. — LOBSTER CUTLETS. — LOBSTER SAUSAGES. — BOUDINETTES OF LOBSTERS, PRAWNS, OR SHRIMPS. (ENTRÉE). — TO BOIL SHRIMPS OR PRAWNS. — TO DISH COLD PRAWNS. — TO SHELL SHRIMPS AND PRAWNS QUICKLY AND EASILY.
9. 9.CHAPTER IV. — INTRODUCTORY REMARKS. — JEWISH SMOKED BEEF. — TO HEIGHTEN THE COLOUR AND THE FLAVOUR OF GRAVIES. — BARON LIEBEG’s BEEF GRAVY. — SHIN OF BEEF STOCK FOR GRAVIES. — RICH PALE VEAL GRAVY, OR CONSOMMÉ. — RICH DEEP-COLOURED VEAL GRAVY. — GOOD BEEF OR VEAL GRAVY. (ENGLISH RECEIPT.) — A RICH ENGLISH BROWN GRAVY. — PLAIN GRAVY FOR VENISON. — A RICH GRAVY FOR VENISON. — SWEET SAUCE, OR GRAVY FOR VENISON. — ESPAGNOLE (SPANISH SAUCE). — ESPAGNOLE, WITH WINE. — JUS DES ROGNONS, OR, KIDNEY GRAVY. — GRAVY IN HASTE. — CHEAP GRAVY FOR A ROAST FOWL. — ANOTHER CHEAP GRAVY FOR A FOWL. — GRAVY OR SAUCE FOR A GOOSE. — ORANGE GRAVY FOR WILD FOWL. — MEAT JELLIES FOR PIES AND SAUCES. — A CHEAPER MEAT JELLY. — GLAZE. — ASPIC, OR CLEAR SAVOURY-JELLY.
10. 10.CHAPTER V. — INTRODUCTORY REMARKS. — TO THICKEN SAUCES. — FRENCH THICKENING, OR BROWN ROUX. — WHITE ROUX, OR FRENCH THICKENING. — SAUCE TOURNÉE, OR PALE THICKENED GRAVY. — BÉCHAMEL. — BÉCHAMEL MAIGRE. — ANOTHER COMMON BÉCHAMEL. — RICH MELTED BUTTER. — MELTED BUTTER. — FRENCH MELTED BUTTER. — NORFOLK SAUCE, OR RICH MELTED BUTTER WITHOUT FLOUR. — WHITE MELTED BUTTER. — BURNT OR BROWNED BUTTER. — CLARIFIED BUTTER. — VERY GOOD EGG SAUCE. — SAUCE OF TURKEYS’ EGGS. — COMMON EGG SAUCE. — EGG SAUCE FOR CALF’S HEAD. — ENGLISH WHITE SAUCE. — VERY COMMON WHITE SAUCE. — DUTCH SAUCE. — FRICASSEE SAUCE. — BREAD SAUCE. — BREAD SAUCE WITH ONION. — COMMON LOBSTER SAUCE. — GOOD LOBSTER SAUCE. — CRAB SAUCE. — GOOD OYSTER SAUCE. — COMMON OYSTER SAUCE. — SHRIMP SAUCE. — ANCHOVY SAUCE. — CREAM SAUCE FOR FISH. — SHARP MAÎTRE D’HÔTEL SAUCE. — FRENCH MAÎTRE D’HÔTEL, [55] OR STEWARD’S SAUCE. — MAÎTRE D’HÔTEL SAUCE MAIGRE, [56] OR WITHOUT GRAVY. — THE LADY’S SAUCE. — GENEVESE SAUCE, OR SAUCE GÉNÉVOISE. — SAUCE ROBERT. — SAUCE PIQUANTE. — EXCELLENT HORSERADISH SAUCE. — HOT HORSERADISH SAUCE. — CHRISTOPHER NORTH’S OWN SAUCE FOR MANY MEATS. — GOOSEBERRY SAUCE FOR MACKEREL. — COMMON SORREL SAUCE. — ASPARAGUS SAUCE, FOR LAMB CUTLETS. — CAPER SAUCE. — BROWN CAPER SAUCE. — CAPER SAUCE FOR FISH. — COMMON CUCUMBER SAUCE. — ANOTHER COMMON SAUCE OF CUCUMBERS. — WHITE CUCUMBER SAUCE. — WHITE MUSHROOM SAUCE. — ANOTHER MUSHROOM SAUCE. — BROWN MUSHROOM SAUCE. — COMMON TOMATA SAUCE. — A FINER TOMATA SAUCE. — BOILED APPLE SAUCE. — BAKED APPLE SAUCE. — BROWN APPLE SAUCE. — WHITE ONION SAUCE. — BROWN ONION SAUCE. — ANOTHER BROWN ONION SAUCE. — SOUBISE. ( English Receipt. ) — SOUBISE. ( French Receipt. ) — MILD RAGOUT OF GARLIC, OR, L’AIL À LA BORDELAISE. — MILD ESCHALOT SAUCE. — A FINE SAUCE, OR PURÉE OF VEGETABLE MARROW. — EXCELLENT TURNIP, OR ARTICHOKE SAUCE FOR BOILED MEAT. — OLIVE SAUCE. — CELERY SAUCE. — WHITE CHESTNUT SAUCE. — BROWN CHESTNUT SAUCE. — PARSLEY-GREEN, FOR COLOURING SAUCES. — TO CRISP PARSLEY. — FRIED PARSLEY. — MILD MUSTARD. — MUSTARD THE COMMON WAY. — FRENCH BATTER. — TO PREPARE BREAD FOR FRYING FISH. — BROWNED FLOUR FOR THICKENING SOUPS AND GRAVIES. — FRIED BREAD-CRUMBS. — FRIED BREAD FOR GARNISHING.
11. 11.CHAPTER VI. — SUPERIOR MINT-SAUCE. — COMMON MINT-SAUCE. — STRAINED MINT SAUCE. — FINE HORSERADISH SAUCE. — COLD MAÎTRE D’HÔTEL, OR STEWARD’S SAUCE. — COLD DUTCH OR AMERICAN SAUCE, FOR SALADS OF DRESSED VEGETABLES, SALT FISH, OR HARD EGGS. — ENGLISH SAUCE FOR SALAD, COLD MEAT, OR COLD FISH. — THE POET’S RECEIPT FOR SALAD. [60] — SAUCE MAYONNAISE. — RED OR GREEN MAYONNAISE SAUCE. — IMPERIAL MAYONNAISE. — REMOULADE. — OXFORD BRAWN SAUCE. — FORCED EGGS FOR GARNISHING SALAD. — ANCHOVY BUTTER. — LOBSTER BUTTER. — TRUFFLED BUTTER (AND TRUFFLES POTTED IN BUTTER.) — ENGLISH SALADS. — FRENCH SALAD. — FRENCH SALAD DRESSING. — DES CERNEAUX, OR WALNUT SALAD. — SUFFOLK SALAD. — YORKSHIRE PLOUGHMAN’S SALAD. — AN EXCELLENT SALAD OF YOUNG VEGETABLES. — SORREL SALAD. — LOBSTER SALAD. — AN EXCELLENT HERRING SALAD. — TARTAR SAUCE. — SHRIMP CHATNEY. — CAPSICUMB CHATNEY.
12. 12.CHAPTER VII. — OBSERVATIONS. — CHETNEY SAUCE. — FINE MUSHROOM CATSUP. — MUSHROOM CATSUP. — MUSHROOM CATSUP. — DOUBLE MUSHROOM CATSUP. — COMPOUND, OR COOK’S CATSUP. — WALNUT CATSUP. — ANOTHER GOOD RECEIPT FOR WALNUT CATSUP. — LEMON PICKLE OR CATSUP. — PONTAC CATSUP FOR FISH. — BOTTLED TOMATAS, OR TOMATA CATSUP. — EPICUREAN SAUCE. — TARRAGON VINEGAR. — GREEN MINT VINEGAR. — CUCUMBER VINEGAR. — CELERY VINEGAR. — ESCHALOT, OR GARLIC VINEGAR. — ESCHALOT WINE. — HORSERADISH VINEGAR. — CAYENNE VINEGAR. — LEMON BRANDY. — DRIED MUSHROOMS. — MUSHROOM POWDER. — EXCELLENT POTATO FLOUR, OR ARROW-ROOT. — TO MAKE FLOUR OF RICE. — POWDER OF SAVOURY HERBS. — TARTAR MUSTARD. — ANOTHER TARTAR MUSTARD.
13. 13.CHAPTER VIII. — GENERAL REMARKS. — NO. 1. GOOD COMMON FORCEMEAT, FOR ROAST VEAL, TURKEYS, &C. — NO. 2. ANOTHER GOOD COMMON FORCEMEAT. — NO. 3. SUPERIOR SUET FORCEMEAT, FOR VEAL, TURKEYS, &C. — NO. 4. COMMON SUET FORCEMEAT. — NO. 5. OYSTER FORCEMEAT. — NO. 6. A FINER OYSTER FORCEMEAT. — NO. 7. MUSHROOM FORCEMEAT. — NO. 8. FORCEMEAT FOR HARE. — NO. 9. ONION AND SAGE STUFFING, FOR PORK, GEESE, OR DUCKS. — NO. 10. MR. COOKE’S FORCEMEAT FOR DUCKS OR GEESE. — NO. 11. FORCEMEAT BALLS FOR MOCK TURTLE SOUPS. — NO. 12. EGG BALLS. — NO. 13. BRAIN CAKES. — NO. 14. ANOTHER RECEIPT FOR BRAIN CAKES. — NO. 15. CHESTNUT FORCEMEAT. — NO. 16. AN EXCELLENT FRENCH FORCEMEAT. — NO. 17. FRENCH FORCEMEAT CALLED QUENELLES. — NO. 18. FORCEMEAT FOR RAISED AND OTHER COLD PIES. — PANADA.
14. 14.CHAPTER IX. — Boiling, Roasting, etc. — TO BOIL MEAT. — POÊLÉE. — A BLANC. — ROASTING. — STEAMING. — STEWING. — BROILING. — FRYING. — BAKING, OR OVEN COOKERY. — BRAISING. — LARDING. — BONING. — TO BLANCH MEAT OR VEGETABLES. — GLAZING — TOASTING. — TO BROWN THE SURFACE OF A DISH WITHOUT BAKING OR PLACING IT AT THE FIRE.
15. 15.CHAPTER X. — TO CHOOSE BEEF. — TO ROAST SIRLOIN, OR RIBS OF BEEF. — ROAST RUMP OF BEEF. — TO ROAST PART OF A ROUND OF BEEF. — TO ROAST A FILLET OF BEEF. — ROAST BEEF STEAK. — TO BROIL BEEF STEAKS. — BEEF STEAKS À LA FRANÇAISE. — BEEF STEAKS À LA FRANÇAISE (ENTRÉE). — STEWED BEEF STEAK (ENTRÉE). — FRIED BEEF STEAK. — BEEF STEAK STEWED IN ITS OWN GRAVY. — BEEF OR MUTTON CAKE. — GERMAN STEW. — WELSH STEW. — A GOOD ENGLISH STEW. — TO STEW SHIN OF BEEF. — FRENCH BEEF À LA MODE. — STEWED SIRLOIN OF BEEF. — TO STEW A RUMP OF BEEF. — BEEF PALATES. (ENTRÉE.) — BEEF PALATES. — STEWED OX-TAILS. — BROILED OX-TAIL. (ENTRÉE.) — TO SALT AND PICKLE BEEF, IN VARIOUS WAYS. — TO SALT AND BOIL A ROUND OF BEEF. — HAMBURGH PICKLE FOR BEEF, HAMS, AND TONGUE. — ANOTHER PICKLE FOR TONGUES, BEEF, AND HAMS. — DUTCH, OR HUNG BEEF. — COLLARED BEEF. — COLLARED BEEF. ( Another way. ) — A COMMON RECEIPT FOR SALTING BEEF. — SPICED ROUND OF BEEF. — SPICED BEEF. — A MINIATURE ROUND OF BEEF. — BEEF ROLL, OR CANELLON DE BŒUF. (ENTRÉE.) — MINCED COLLOPS AU NATUREL. — SAVOURY MINCED COLLOPS. — A RICHER VARIETY OF MINCED COLLOPS. — SCOTCH MINCED COLLOPS. — BEEF TONGUES. — BEEF TONGUES. — TO DRESS BEEF TONGUES. — BORDYKE RECEIPT FOR STEWING A TONGUE. — TO ROAST A BEEF HEART. — BEEF KIDNEY. — BEEF KIDNEY. ( A plainer way. ) — AN EXCELLENT HASH OF COLD BEEF. — A COMMON HASH OF COLD BEEF OR MUTTON. — BRESLAW OF BEEF. — NORMAN HASH. — FRENCH RECEIPT FOR HASHED BOUILLI. — BAKED MINCED BEEF. — SAUNDERS. — TO BOIL MARROW BONES. — BAKED MARROW BONES. — CLARIFIED MARROW FOR KEEPING. — OX-CHEEK STUFFED AND BAKED.
16. 16.CHAPTER XI. — TO CHOOSE VEAL. — TO TAKE THE HAIR FROM A CALF’S HEAD WITH THE SKIN ON. — BOILED CALF’S HEAD. — CALF’S HEAD, THE WARDER’S WAY. — PREPARED CALF’S HEAD. — BURLINGTON WHIMSEY. — CUTLETS OF CALF’S HEAD. — HASHED CALF’S HEAD. (REMOVE.) — CHEAP HASH OF CALF’S HEAD. — TO DRESS COLD CALF’S HEAD OR VEAL — CALF’S HEAD BRAWN. — TO ROAST A FILLET OF VEAL. — FILLET OF VEAL, AU BÉCHAMEL, WITH OYSTERS. — BOILED FILLET OF VEAL. — ROAST LOIN OF VEAL. — BOILED LOIN OF VEAL. — STEWED LOIN OF VEAL. — BOILED BREAST OF VEAL. — TO ROAST A BREAST OF VEAL. — TO BONE A SHOULDER OF VEAL, MUTTON, OR LAMB. — STEWED SHOULDER OF VEAL. — ROAST NECK OF VEAL. — NECK OF VEAL À LA CRÊME. — VEAL GOOSE. — KNUCKLE OF VEAL EN RAGOUT. — BOILED KNUCKLE OF VEAL. — KNUCKLE OF VEAL WITH RICE. — SMALL PAIN DE VEAU, OR, VEAL CAKE. — BORDYKE VEAL CAKE. — FRICANDEAU OF VEAL. (ENTRÉE). — SPRING-STEW OF VEAL. — NORMAN HARRICO. — PLAIN VEAL CUTLETS. — VEAL CUTLETS A L’INDIENNE, OR INDIAN FASHION. (ENTRÉE.) — VEAL CUTLETS, OR COLLOPS, À LA FRANÇAISE. (ENTRÉE.) — SCOTCH COLLOPS. (ENTRÉE.) — VEAL CUTLETS À LA MODE DE LONDRES, OR, LONDON FASHION. (ENTRÉE.) — SWEETBREADS SIMPLY DRESSED. (ENTRÉE.) — SWEETBREAD CUTLETS. (ENTRÉE.) — STEWED CALF’S FEET. — CALF’S LIVER STOVED, OR STEWED. — TO ROAST CALF’S LIVER. — BLANQUETTE OF VEAL OR LAMB, WITH MUSHROOMS. — MINCED VEAL. — MINCED VEAL AND OYSTERS. — VEAL-SYDNEY. (GOOD.) — FRICASSEED VEAL. — SMALL ENTRÉES OF SWEETBREADS, CALF’S BRAINS AND EARS, &c. &c.
17. 17.CHAPTER XII. — TO CHOOSE MUTTON. — TO ROAST A HAUNCH OF MUTTON. [79] — ROAST SADDLE OF MUTTON. — TO ROAST A LEG OF MUTTON. — BRAISED LEG OF MUTTON. — LEG OF MUTTON BONED AND FORCED. — A BOILED LEG OF MUTTON WITH TONGUE AND TURNIPS. — ROAST OR STEWED FILLET OF MUTTON. — TO ROAST A LOIN OF MUTTON. — TO DRESS A LOIN OF MUTTON LIKE VENISON. — ROAST NECK OF MUTTON. — TO ROAST A SHOULDER OF MUTTON. — THE CAVALIER’S BROIL. — FORCED SHOULDER OF MUTTON. — MUTTON CUTLETS STEWED IN THEIR OWN GRAVY. — TO BROIL MUTTON CUTLETS. (ENTRÉE.) — CHINA CHILO — A GOOD FAMILY STEW OF MUTTON. — AN IRISH STEW. — A BAKED IRISH STEW. — CUTLETS OF COLD MUTTON. — MUTTON KIDNEYS À LA FRANÇAISE. (ENTRÉE.) — BROILED MUTTON KIDNEYS. — OXFORD RECEIPT FOR MUTTON KIDNEYS. (BREAKFAST DISH, OR ENTRÉE.) — TO ROAST A FORE QUARTER OF LAMB. — SADDLE OF LAMB. — ROAST LOIN OF LAMB. — STEWED LEG OF LAMB WITH WHITE SAUCE. (ENTRÉE.) [81] — LOIN OF LAMB STEWED IN BUTTER. (ENTRÉE.) — LAMB OR MUTTON CUTLETS, WITH SOUBISE SAUCE. (ENTRÉE.) — LAMB CUTLETS IN THEIR OWN GRAVY. — CUTLETS OF COLD LAMB.
18. 18.CHAPTER XIII. — TO CHOOSE PORK. — TO MELT LARD. — TO PRESERVE UNMELTED LARD FOR MANY MONTHS. — TO ROAST A SUCKING PIG. — BAKED PIG. — PIG À LA TARTARE — SUCKING PIG EN BLANQUETTE. (ENTRÉE.) — TO ROAST PORK. — TO ROAST A SADDLE OF PORK. — TO BROIL OR FRY PORK CUTLETS. — COBBETT’S RECEIPT FOR CURING BACON. — A GENUINE YORKSHIRE RECEIPT FOR CURING HAMS AND BACON. — KENTISH MODE OF CUTTING UP AND CURING A PIG. — FRENCH BACON FOR LARDING. — TO PICKLE CHEEKS OF BACON AND HAMS. — MONSIEUR UDE’s RECEIPT, HAMS SUPERIOR TO WESTPHALIA. — SUPER-EXCELLENT BACON. — HAMS. — TO BOIL A HAM. — TO GARNISH AND ORNAMENT HAMS IN VARIOUS WAYS. — FRENCH RECEIPT FOR BOILING A HAM. — TO BAKE A HAM. — TO BOIL BACON. — BACON BROILED OR FRIED. — DRESSED RASHERS OF BACON. — TONBRIDGE BRAWN. — ITALIAN PORK CHEESE. — SAUSAGE-MEAT CAKE, OR, PAIN DE PORC FRAIS. — SAUSAGES. — KENTISH SAUSAGE-MEAT. — EXCELLENT SAUSAGES. — POUNDED SAUSAGE-MEAT. — BOILED SAUSAGES. (ENTRÉE.) — SAUSAGES AND CHESTNUTS. (ENTRÉE.) — TRUFFLED SAUSAGES.
19. 19.CHAPTER XIV. — TO CHOOSE POULTRY. — TO BONE A FOWL OR TURKEY WITHOUT OPENING IT. — ANOTHER MODE OF BONING A FOWL OR TURKEY. — TO BONE FOWLS FOR FRICASSEES, CURRIES, AND PIES. — TO ROAST A TURKEY. — TO BOIL A TURKEY. — TURKEY BONED AND FORCED. — TURKEY À LA FLAMANDE, OR, DINDE POUDRÉE. — TO ROAST A TURKEY POULT. — TO ROAST A GOOSE. — TO ROAST A GREEN GOOSE. — TO ROAST A FOWL. — ROAST FOWL. — TO ROAST A GUINEA FOWL. — FOWL À LA CARLSFORS. (ENTRÉE.) — BOILED FOWLS. — TO BROIL A CHICKEN OR FOWL. — FRICASSEED FOWLS OR CHICKENS. (ENTRÉE.) — ENGLISH CHICKEN CUTLETS. (ENTRÉE). — CUTLETS OF FOWLS, PARTRIDGES, OR PIGEONS. (ENTRÉE.) — FRIED CHICKEN À LA MALABAR. (ENTRÉE.) — HASHED FOWL. (ENTRÉE.) — FRENCH AND OTHER RECEIPTS FOR MINCED FOWL. (ENTRÉE.) — FRITOT OF COLD FOWLS. — SCALLOPS OF FOWL AU BÉCHAMEL. (ENTRÉE.) — GRILLADE OF COLD FOWLS. — FOWLS À LA MAYONNAISE. — TO ROAST DUCKS. — STEWED DUCK. (ENTRÉE.) — TO ROAST PIGEONS. — BOILED PIGEONS.
20. 20.CHAPTER XV. — TO CHOOSE GAME. — TO ROAST A HAUNCH OF VENISON. — TO STEW A SHOULDER OF VENISON. — TO HASH VENISON. [92] — TO ROAST A HARE. — ROAST HARE. — STEWED HARE. — TO ROAST A RABBIT. — TO BOIL RABBITS. — FRIED RABBIT. — TO ROAST A PHEASANT. — BOUDIN OF PHEASANT À LA RICHELIEU. (ENTRÉE.) — TO ROAST PARTRIDGES. — BOILED PARTRIDGES. — PARTRIDGES WITH MUSHROOMS. — BROILED PARTRIDGE. — BROILED PARTRIDGE. — THE FRENCH, OR RED-LEGGED PARTRIDGE. — TO ROAST THE LANDRAIL OR CORN-CRAKE. — TO ROAST BLACK COCK AND GRAY HEN. — TO ROAST GROUSE. — A SALMI OF MOOR FOWL, PHEASANTS, OR PARTRIDGES. (ENTRÉE.) — FRENCH SALMI, OR HASH OF GAME. (ENTRÉE.) — TO ROAST WOODCOCKS OR SNIPES. — TO ROAST THE PINTAIL, OR SEA PHEASANT. — TO ROAST WILD DUCKS. — A SALMI, OR HASH OF WILD FOWL. — CHRISTOPHER NORTH’S OWN SAUCE FOR MANY MEATS.
21. 21.CHAPTER XVI. — MR. ARNOTT’S CURRIE-POWDER. — MR. ARNOTT’S CURRIE. — A BENGAL CURRIE. — A DRY CURRIE. — A COMMON INDIAN CURRIE. — SELIM’S CURRIES. — CURRIED MACCARONI — CURRIED EGGS. — CURRIED SWEETBREADS. — CURRIED OYSTERS. — CURRIED GRAVY. — POTTED MEATS. — POTTED HAM. [100] — POTTED CHICKEN, PARTRIDGE, OR PHEASANT. — POTTED OX-TONGUE. — POTTED ANCHOVIES. — LOBSTER BUTTER. — POTTED SHRIMPS, OR PRAWNS. — POTTED MUSHROOMS. — MOULDED POTTED MEAT OR FISH. — POTTED HARE.
22. 22.CHAPTER XVII. — TO CLEAR VEGETABLES FROM INSECTS. — TO BOIL VEGETABLES GREEN. — POTATOES. — TO BOIL POTATOES. — TO BOIL POTATOES. — TO BOIL NEW POTATOES. — NEW POTATOES IN BUTTER. — TO BOIL POTATOES. — TO ROAST OR BAKE POTATOES. — SCOOPED POTATOES. (ENTREMETS. [106] ) — CRISPED POTATOES, OR POTATO-RIBBONS. (ENTREMETS.) — FRIED POTATOES. (ENTREMETS.) — MASHED POTATOES. — ENGLISH POTATO BALLS, OR CROQUETTES. — POTATO BOULETTES. (ENTREMETS.) — POTATO RISSOLES. — POTATOES À LA MAÎTRE D’HÔTEL. — POTATOES À LA CRÈME. — KOHL CANNON, OR KALE CANNON. — TO BOIL SEA-KALE. — SEA-KALE STEWED IN GRAVY. (ENTREMETS.) — SPINACH. (ENTREMETS.) — SPINACH A L’ANGLAISE. (ENTREMETS.) — SPINACH. — ANOTHER COMMON ENGLISH RECEIPT FOR SPINACH. — TO DRESS DANDELIONS LIKE SPINACH, OR AS A SALAD. — BOILED TURNIP-RADISHES. — BOILED LEEKS. — STEWED LETTUCES. — TO BOIL ASPARAGUS. — ASPARAGUS POINTS DRESSED LIKE PEAS. (ENTREMETS.) — TO BOIL GREEN PEAS. — GREEN PEAS À LA FRANÇAISE, OR FRENCH FASHION. (ENTREMETS). — GREEN PEAS WITH CREAM. (ENTREMETS.) — TO BOIL FRENCH BEANS. — FRENCH BEANS À LA FRANÇAISE. (ENTREMETS.) — AN EXCELLENT RECEIPT FOR FRENCH BEANS À LA FRANÇAISE. — TO BOIL WINDSOR BEANS. — DRESSED CUCUMBERS. — MANDRANG, OR MANDRAM. — ANOTHER RECEIPT FOR MANDRAM. — DRESSED CUCUMBERS. — STEWED CUCUMBERS. — CUCUMBERS À LA POULETTE. — CUCUMBERS À LA CRÊME. — FRIED CUCUMBERS TO SERVE IN COMMON HASHES AND MINCES. — MELON. — TO BOIL CAULIFLOWERS. — CAULIFLOWERS. — CAULIFLOWERS WITH PARMESAN CHEESE. — CAULIFLOWERS À LA FRANÇAISE. — BROCCOLI. — TO BOIL ARTICHOKES. — FOR ARTICHOKES EN SALADE — VEGETABLE MARROW. — ROAST TOMATAS. — STEWED TOMATAS. — FORCED TOMATAS. — FORCED TOMATAS. — PURÉE OF TOMATAS. — TO BOIL GREEN INDIAN CORN. — MUSHROOMS AU BEURRE. — POTTED MUSHROOMS. — MUSHROOM-TOAST, OR CROÛTE AUX CHAMPIGNONS. — TRUFFLES AND THEIR USES. — TO PREPARE TRUFFLES FOR USE. — TRUFFLES À LA SERVIETTE. — TRUFFLES À L’ITALIENNE. — TO BOIL SPROUTS, CABBAGES, SAVOYS, LETTUCES, OR ENDIVE. — STEWED CABBAGE. — TO BOIL TURNIPS. — TO MASH TURNIPS. — TURNIPS IN WHITE SAUCE. (ENTREMETS.) — TURNIPS STEWED IN BUTTER. (GOOD.) — TURNIPS IN GRAVY. — TO BOIL CARROTS. — CARROTS. (ENTRÉE.) — SWEET CARROTS. (ENTREMETS.) — MASHED (OR BUTTERED) CARROTS. — CARROTS AU BEURRE, OR BUTTERED CARROTS. — CARROTS IN THEIR OWN JUICE. — TO BOIL PARSNEPS. — FRIED PARSNEPS. — JERUSALEM ARTICHOKES. — TO FRY JERUSALEM ARTICHOKES. (ENTREMETS.) — JERUSALEM ARTICHOKES, À LA REINE. — MASHED JERUSALEM ARTICHOKES. — HARICOTS BLANCS. — TO BOIL BEET ROOT. — TO BAKE BEET ROOT. — STEWED BEET ROOT. — TO STEW RED CABBAGE. — BRUSSELS SPROUTS. — SALSIFY. — FRIED SALSIFY. (ENTREMETS.) — BOILED CELERY. — STEWED CELERY. — STEWED ONIONS. — STEWED CHESTNUTS.
23. 23.CHAPTER XVIII. — INTRODUCTORY REMARKS. — TO GLAZE OR ICE PASTRY. [112] — FEUILLETAGE, OR FINE FRENCH PUFF PASTE. — VERY GOOD LIGHT PASTE. — ENGLISH PUFF-PASTE. — CREAM CRUST. — PATE BRISÉE, OR FRENCH CRUST FOR HOT OR COLD MEAT PIES. — FLEAD CRUST. — COMMON SUET-CRUST FOR PIES. — VERY SUPERIOR SUET-CRUST. — VERY RICH SHORT CRUST FOR TARTS. — EXCELLENT SHORT CRUST FOR SWEET PASTRY. — BRIOCHE PASTE. — MODERN POTATO PASTY. — CASSEROLE OF RICE. — A GOOD COMMON ENGLISH GAME PIE. — MODERN CHICKEN PIE. — A COMMON CHICKEN PIE. — PIGEON PIE. — BEEF-STEAK PIE. — COMMON MUTTON PIE. — A GOOD MUTTON PIE. — RAISED PIES. — A VOL-AU-VENT. (ENTRÉE.) — A VOL-AU-VENT OF FRUIT. (ENTREMETS.) — VOL-AU-VENT À LA CRÊME. (ENTREMETS.) — OYSTER PATTIES. [119] (ENTRÉE). — COMMON LOBSTER PATTIES. — SUPERLATIVE LOBSTER-PATTIES. — GOOD CHICKEN PATTIES. (ENTRÉE.) — PATTIES À LA PONTIFE. (ENTRÉE.) — EXCELLENT MEAT ROLLS. — SMALL VOLS-AU-VENTS, OR PATTY-CASES. — ANOTHER RECEIPT FOR TARTLETS. — A SEFTON, OR VEAL CUSTARD. — APPLE CAKE, OR GERMAN TART. — TOURTE MERINGUÉE, OR TART WITH ROYAL ICING. [122] — A GOOD APPLE TART. — TART OF VERY YOUNG GREEN APPLES. (GOOD.) — BARBERRY TART. — THE LADY’S TOURTE, AND CHRISTMAS TOURTE À LA CHÂTELAINE. — GENOISES À LA REINE, OR HER MAJESTY’S PASTRY. — ALMOND PASTE. — TARTLETS OF ALMOND PASTE. — FAIRY FANCIES. — MINCEMEAT. — SUPERLATIVE MINCEMEAT. — MINCE PIES. (ENTREMETS.) — MINCE PIES ROYAL. (ENTREMETS.) — THE MONITOR’S TART, OR TOURTE À LA JUDD. — PUDDING PIES. (ENTREMETS.) — PUDDING PIES. — COCOA-NUT CHEESE-CAKES. (ENTREMETS.) — COMMON LEMON TARTLETS. — MADAME WERNER’S ROSENVIK CHEESE-CAKES. — APFEL KRAPFEN. — CRÊME PATISSIÈRE, OR PASTRY CREAM. — SMALL VOLS-AU-VENTS, À LA PARISIENNE. (ENTREMETS.) — PASTRY SANDWICHES. — LEMON SANDWICHES. — FANCHONNETTES. (ENTREMETS). — JELLY TARTLETS, OR CUSTARDS. — STRAWBERRY TARTLETS. (GOOD.) — RASPBERRY PUFFS. — CREAMED TARTLETS. — RAMEKINS À L’UDE, OR SEFTON FANCIES.
24. 24.CHAPTER XIX. — SOUFFLÉS. — LOUISE FRANKS’ CITRON SOUFFLÉ. — A FONDU, OR CHEESE SOUFFLÉ. — OBSERVATIONS ON OMLETS, FRITTERS, &C. — A COMMON OMLET. — AN OMLETTE SOUFFLÉ. SECOND COURSE REMOVE OF ROAST. [133] — PLAIN COMMON FRITTERS. — PANCAKES. — FRITTERS OF CAKE AND PUDDING. — MINCEMEAT FRITTERS. — VENETIAN FRITTERS. — RHUBARB FRITTERS. — APPLE, PEACH, APRICOT, OR ORANGE FRITTERS. — BRIOCHE FRITTERS. — POTATO FRITTERS. (ENTREMETS.) — LEMON FRITTERS. (ENTREMETS.) — CANNELONS. (ENTREMETS.) — CANNELONS OF BRIOCHE PASTE. (ENTREMETS.) — CROQUETTES OF RICE. (ENTREMETS.) — FINER CROQUETTES OF RICE. (ENTREMETS.) — SAVOURY CROQUETTES OF RICE. (ENTRÉE.) — RISSOLES. (ENTRÉE.) — VERY SAVOURY ENGLISH RISSOLES. (ENTRÉE.) — SMALL FRIED BREAD PATTIES, OR CROUSTADES OF VARIOUS KINDS. — DRESDEN PATTIES, OR CROUSTADES. — TO PREPARE BEEF MARROW FOR FRYING CROUSTADES, SAVOURY TOASTS, &C. — SMALL CROUSTADES, OR BREAD PATTIES, DRESSED IN MARROW. — SMALL CROUSTADES À LA BONNE MAMAN. — CURRIED TOASTS WITH ANCHOVIES. — TO FILLET ANCHOVIES. — SAVOURY TOASTS. — TO CHOOSE MACCARONI AND OTHER ITALIAN PASTES. — TO BOIL MACCARONI. — RIBBON MACCARONI. [139] — DRESSED MACCARONI. — MACCARONI À LA REINE. — SEMOULINA AND POLENTA À L’ITALIENNE. (GOOD.)
25. 25.CHAPTER XX. — GENERAL DIRECTIONS. — TO CLEAN CURRANTS FOR PUDDINGS OR CAKES. — TO STEAM A PUDDING IN A COMMON STEWPAN OR SAUCEPAN. — TO MIX BATTER FOR PUDDINGS. — SUET-CRUST, FOR MEAT OR FRUIT PUDDINGS. — BUTTER CRUST FOR PUDDINGS. — SAVOURY PUDDINGS. — BEEF-STEAK, OR JOHN BULL’S PUDDING. — SMALL BEEF-STEAK PUDDING. — RUTH PINCH’S BEEF-STEAK PUDDING. — MUTTON PUDDING. — PARTRIDGE PUDDING. — A PEAS PUDDING. — WINE SAUCE FOR SWEET PUDDINGS. — COMMON WINE SAUCE. — PUNCH SAUCE FOR SWEET PUDDINGS. — FOR CLEAR ARROW-ROOT SAUCE. — A GERMAN CUSTARD PUDDING-SAUCE. — A DELICIOUS GERMAN PUDDING-SAUCE. — RED CURRANT OR RASPBERRY SAUCE. (GOOD.) — COMMON RASPBERRY-SAUCE. — SUPERIOR FRUIT-SAUCES FOR SWEET PUDDINGS. — PINE-APPLE PUDDING-SAUCE. — A VERY FINE PINE-APPLE SAUCE OR SYRUP, FOR PUDDINGS OR OTHER SWEET DISHES. — GERMAN CHERRY SAUCE. — COMMON BATTER PUDDING. — ANOTHER BATTER PUDDING. — BLACK-CAP PUDDING. — BATTER FRUIT PUDDING. — KENTISH SUET PUDDING. — ANOTHER SUET PUDDING. — APPLE, CURRANT, CHERRY, OR OTHER FRESH FRUIT PUDDING. — A COMMON APPLE PUDDING. — HERODOTUS’ PUDDING. — THE PUBLISHER’S PUDDING. — HER MAJESTY’S PUDDING. — COMMON CUSTARD PUDDING. — PRINCE ALBERT’S PUDDING. — GERMAN PUDDING, AND SAUCE. (VERY GOOD.) — THE WELCOME GUEST’S OWN PUDDING. (LIGHT AND WHOLESOME.) — A CABINET PUDDING. — A VERY FINE CABINET PUDDING. — SNOWDON PUDDING. — VERY GOOD RAISIN PUDDINGS. — THE ELEGANT ECONOMIST’S PUDDING. — PUDDING À LA SCOONES. — INGOLDSBY CHRISTMAS PUDDINGS. — SMALL AND VERY LIGHT PLUM PUDDING. — VEGETABLE PLUM PUDDING. — THE AUTHOR’S CHRISTMAS PUDDING. — A KENTISH WELL PUDDING. — ROLLED PUDDING. — A BREAD PUDDING. — A BROWN BREAD PUDDING. — A GOOD BOILED RICE PUDDING. — CHEAP RICE PUDDING. — RICE AND GOOSEBERRY PUDDING. — FASHIONABLE APPLE DUMPLINGS. — ORANGE SNOW-BALLS. — APPLE SNOW-BALLS. — LIGHT CURRANT DUMPLINGS. — LEMON DUMPLINGS. (LIGHT AND GOOD.) — SUFFOLK, OR HARD DUMPLINGS. — NORFOLK DUMPLINGS. — SWEET BOILED PATTIES. (GOOD.) — BOILED RICE TO BE SERVED WITH STEWED FRUITS, PRESERVES, OR RASPBERRY VINEGAR.
26. 26.CHAPTER XXI. — INTRODUCTORY REMARKS. — A BAKED PLUM PUDDING EN MOULE, OR MOULDED. — THE PRINTER’S PUDDING. — ALMOND PUDDING. — THE YOUNG WIFE’S PUDDING. — THE GOOD DAUGHTER’S MINCEMEAT PUDDING. — MRS. HOWITT’S PUDDING. — AN EXCELLENT LEMON PUDDING. — LEMON SUET PUDDING. — BAKEWELL PUDDING. — RATIFIA PUDDING. — THE ELEGANT ECONOMIST’S PUDDING. — RICH BREAD AND BUTTER PUDDING. — COMMON BREAD AND BUTTER PUDDING. — A GOOD BAKED BREAD PUDDING. — ANOTHER BAKED BREAD PUDDING. — A GOOD SEMOULINA, OR SOUJEE PUDDING. — FRENCH SEMOULINA PUDDING. — SAXE-GOTHA PUDDING, OR TOURTE. — BADEN-BADEN PUDDINGS. — SUTHERLAND OR CASTLE PUDDINGS. — MADELEINE PUDDINGS. — A GOOD FRENCH RICE PUDDING, OR GÂTEAU DE RIZ. — A COMMON RICE PUDDING. — QUITE CHEAP RICE PUDDING. — RICHER RICE PUDDING. — RICE PUDDING MERINGUÉ. — A GOOD GROUND RICE PUDDING. — COMMON GROUND RICE PUDDING. — GREEN GOOSEBERRY PUDDING. — POTATO PUDDING. — A RICHER POTATO PUDDING. — A GOOD SPONGE CAKE PUDDING. — CAKE AND CUSTARD, AND VARIOUS OTHER INEXPENSIVE PUDDINGS. — BAKED APPLE PUDDING, OR CUSTARD. — DUTCH CUSTARD, OR BAKED RASPBERRY PUDDING. — GABRIELLE’S PUDDING, OR SWEET CASSEROLE OF RICE. — VERMICELLI PUDDING WITH APPLES OR WITHOUT, AND PUDDINGS OF SOUJEE AND SEMOLA. — RICE À LA VATHEK, OR RICE PUDDING À LA VATHEK. — GOOD YORKSHIRE PUDDING. — COMMON YORKSHIRE PUDDING. — NORMANDY PUDDING. (GOOD.) — COMMON BAKED RAISIN PUDDING. — A RICHER BAKED RAISIN PUDDING. — THE POOR AUTHOR’S PUDDING. — PUDDING À LA PAYSANNE. — THE CURATE’S PUDDING. — A LIGHT BAKED BATTER PUDDING.
27. 27.CHAPTER XXII. — TO PRESERVE EGGS FRESH FOR MANY WEEKS. — TO COOK EGGS IN THE SHELL WITHOUT BOILING THEM. — TO BOIL EGGS IN THE SHELL. — TO DRESS THE EGGS OF THE GUINEA FOWL AND BANTAM. — TO DRESS TURKEYS’ EGGS. — FORCED TURKEYS’ EGGS (OR SWANS’). — TO BOIL A SWAN’S EGG HARD. — SWAN’S EGG, EN SALADE. — TO POACH EGGS. — POACHED EGGS WITH GRAVY. (ENTREMETS.) — ŒUFS AU PLAT. — MILK AND CREAM. — DEVONSHIRE, OR CLOTTED CREAM. — DU LAIT A MADAME. — CURDS AND WHEY.
28. 28.CHAPTER XXIII. — TO PREPARE CALF’S FEET STOCK. — TO CLARIFY CALF’S FEET STOCK. — TO CLARIFY ISINGLASS. — SPINACH GREEN, FOR COLOURING SWEET DISHES, CONFECTIONARY, OR SOUPS. — PREPARED APPLE OR QUINCE JUICE. — COCOA-NUT FLAVOURED MILK. — COMPÔTES OF FRUIT. — COMPÔTE OF PEACHES. — ANOTHER RECEIPT FOR STEWED PEACHES. — COMPÔTE OF BARBERRIES FOR DESSERT. — BLACK CAPS PAR EXCELLENCE. — GATEAU DE POMMES. — GATEAU OF MIXED FRUITS. (GOOD.) — JELLIES. — ANOTHER RECEIPT FOR CALF’S FEET JELLY. — MODERN VARIETIES OF CALF’S FEET JELLY. — APPLE CALF’S FEET JELLY. — ORANGE CALF’S FEET JELLY. — ORANGE ISINGLASS JELLY. — VERY FINE ORANGE JELLY. — ORANGES FILLED WITH JELLY. — TO MAKE ORANGE BASKETS FOR JELLY. — LEMON CALF’S FEET JELLY. — CONSTANTIA JELLY. — RHUBARB ISINGLASS JELLY. — STRAWBERRY ISINGLASS JELLY. — FANCY JELLIES. — QUEEN MAB’S PUDDING. — NESSELRÔDE CREAM. — CRÊME À LA COMTESSE, OR THE COUNTESS’S CREAM. — AN EXCELLENT TRIFLE. — SWISS CREAM, OR TRIFLE. — TIPSY CAKE, OR BRANDY TRIFLE. — FILLED WITH WHIPPED CREAM AND FRESH STRAWBERRIES. — VERY GOOD LEMON CREAMS MADE WITHOUT CREAM. — FRUIT CREAMS, AND ITALIAN CREAMS. — VERY SUPERIOR WHIPPED SYLLABUBS. — BLANC-MANGES. — RICHER BLANC-MANGE. — JAUMANGE, OR JAUNE MANGER, SOMETIMES CALLED DUTCH FLUMMERY. — EXTREMELY GOOD STRAWBERRY BLANC-MANGE, OR BAVARIAN CREAM. — QUINCE BLANC-MANGE. — QUINCE BLANC-MANGE, WITH ALMOND CREAM. — APRICOT BLANC-MANGE, OR CRÊME PARISIENNE. — CURRANT BLANC-MANGE. — LEMON SPONGE, OR MOULDED LEMON CREAM. — AN APPLE HEDGE-HOG, OR SUÉDOISE. — VERY GOOD OLD-FASHIONED BOILED CUSTARD. — RICH BOILED CUSTARD. — THE QUEEN’S CUSTARD. — CURRANT CUSTARD. — QUINCE OR APPLE CUSTARDS. — THE DUKE’S CUSTARD. — CHOCOLATE CUSTARDS. — COMMON BAKED CUSTARD. — A FINER BAKED CUSTARD. — FRENCH CUSTARDS OR CREAMS. — GERMAN PUFFS. — A MERINGUE OF RHUBARB, OR GREEN GOOSEBERRIES. — CREAMED SPRING FRUIT, OR RHUBARB TRIFLE. — MERINGUE OF PEARS, OR OTHER FRUIT. — AN APPLE CHARLOTTE, OR CHARLOTTE DE POMMES. — MARMALADE FOR THE CHARLOTTE. — A CHARLOTTE À LA PARISIENNE. — A GERTRUDE À LA CREME. — POMMES AU BEURRE. — SUÉDOISE OF PEACHES. — AROCĒ DOCĒ (OR SWEET RICE, À LA PORTUGAISE.) — COCOA-NUT DOCE. — BUTTERED CHERRIES. (CERISES AU BEURRE.) — SWEET MACARONI. — BERMUDA WITCHES. — NESSELRÔDE PUDDING. — STEWED FIGS. (A VERY NICE COMPOTE.)
29. 29.CHAPTER XXIV. — A FEW GENERAL RULES AND DIRECTIONS FOR PRESERVING. — TO EXTRACT THE JUICE OF PLUMS FOR JELLY. — TO WEIGH THE JUICE OF FRUIT. — RHUBARB JAM. — GREEN GOOSEBERRY JELLY. — GREEN GOOSEBERRY JAM. — TO DRY GREEN GOOSEBERRIES. — GREEN GOOSEBERRIES FOR TARTS. — RED GOOSEBERRY JAM. — VERY FINE GOOSEBERRY JAM. — JELLY OF RIPE GOOSEBERRIES. — UNMIXED GOOSEBERRY JELLY. — GOOSEBERRY PASTE. — TO DRY RIPE GOOSEBERRIES WITH SUGAR. — JAM OF KENTISH OR FLEMISH CHERRIES. — TO DRY CHERRIES WITH SUGAR. — DRIED CHERRIES. — CHERRIES DRIED WITHOUT SUGAR. — TO DRY MORELLA CHERRIES. — COMMON CHERRY CHEESE. — CHERRY PASTE. (FRENCH.) — STRAWBERRY JAM. — STRAWBERRY-JELLY. — TO PRESERVE STRAWBERRIES OR RASPBERRIES, FOR CREAMS OR ICES, WITHOUT BOILING. — RASPBERRY JAM. — VERY RICH RASPBERRY JAM OR MARMALADE. — GOOD RED OR WHITE RASPBERRY JAM. — RASPBERRY JELLY FOR FLAVOURING CREAMS. — ANOTHER RASPBERRY JELLY. — RED CURRANT JELLY. — SUPERLATIVE RED CURRANT JELLY. — FRENCH CURRANT JELLY. — DELICIOUS RED CURRANT JAM. — VERY FINE WHITE CURRANT JELLY. — WHITE CURRANT JAM, A BEAUTIFUL PRESERVE. — CURRANT PASTE. — FINE BLACK CURRANT JELLY. — COMMON BLACK CURRANT JELLY. — BLACK CURRANT JAM AND MARMALADE. — NURSERY PRESERVE. — ANOTHER GOOD COMMON PRESERVE. — A GOOD MÉLANGE, OR MIXED PRESERVE. — GROSEILLÉE. — SUPERIOR PINE-APPLE MARMALADE. — A FINE PRESERVE OF THE GREEN ORANGE PLUM. — GREENGAGE JAM, OR MARMALADE. — PRESERVE OF THE MAGNUM BONUM, OR MOGUL PLUM. — TO DRY OR PRESERVE MOGUL PLUMS IN SYRUP. — MUSSEL PLUM CHEESE AND JELLY. — APRICOT MARMALADE. — TO DRY APRICOTS. — DRIED APRICOTS. — PEACH JAM, OR MARMALADE. — TO PRESERVE, OR TO DRY PEACHES OR NECTARINES. — DAMSON JAM. (VERY GOOD.) — DAMSON JELLY. — DAMSON, OR RED PLUM SOLID. (GOOD.) — EXCELLENT DAMSON CHEESE. — RED GRAPE JELLY. — ENGLISH GUAVA. — VERY FINE IMPERATRICE PLUM MARMALADE. — TO DRY IMPERATRICE PLUMS. — TO BOTTLE FRUIT FOR WINTER USE. — APPLE JELLY. — EXCEEDINGLY FINE APPLE JELLY. — QUINCE JELLY. — QUINCE MARMALADE. — QUINCE AND APPLE MARMALADE. — QUINCE PASTE. — JELLY OF SIBERIAN CRABS. — TO PRESERVE BARBERRIES IN BUNCHES. — BARBERRY JAM. — SUPERIOR BARBERRY JELLY, AND MARMALADE. — ORANGE MARMALADE. — GENUINE SCOTCH MARMALADE. — CLEAR ORANGE MARMALADE. — FINE JELLY OF SEVILLE ORANGES.
30. 30.CHAPTER XXV. — OBSERVATIONS ON PICKLES. — TO PICKLE CHERRIES. — TO PICKLE GHERKINS. — TO PICKLE GHERKINS. ( A French Receipt. ) — TO PICKLE PEACHES, AND PEACH MANGOES. — SWEET PICKLE OF MELON. (FOREIGN RECEIPT.) — TO PICKLE MUSHROOMS. — MUSHROOMS IN BRINE. — TO PICKLE WALNUTS. — TO PICKLE BEET-ROOT. — PICKLED ESCHALOTS. — PICKLED ONIONS. — TO PICKLE LEMONS, AND LIMES. — LEMON MANGOES. — TO PICKLE NASTURTIUMS. — TO PICKLE RED CABBAGE.
31. 31.CHAPTER XXVI. — GENERAL REMARKS ON CAKES. — TO BLANCH AND TO POUND ALMONDS. — TO REDUCE ALMONDS TO A PASTE. — TO COLOUR ALMONDS OR SUGAR-GRAINS, OR SUGAR-CANDY, FOR CAKES, OR PASTRY. — TO PREPARE BUTTER FOR RICH CAKES. — TO WHISK EGGS FOR LIGHT RICH CAKES. — SUGAR GLAZINGS AND ICINGS. — ORANGE-FLOWER MACAROONS. (DELICIOUS.) — ALMOND MACAROONS. — VERY FINE COCOA-NUT MACAROONS. — IMPERIALS. (NOT VERY RICH.) — FINE ALMOND CAKE. — PLAIN POUND OR CURRANT CAKE. — RICE CAKE. — WHITE CAKE. — A GOOD SPONGE CAKE. — A SMALLER SPONGE CAKE. — FINE VENETIAN CAKE OR CAKES. — A GOOD MADEIRA CAKE. — A SOLIMEMNE. — BANBURY CAKES. — MERINGUES. — ITALIAN MERINGUES. — THICK, LIGHT GINGERBREAD. — ACTON GINGERBREAD. — CHEAP AND VERY GOOD GINGER OVEN-CAKE OR CAKES. — GOOD COMMON GINGERBREAD. — RICHER GINGERBREAD. — COCOA-NUT GINGERBREAD. — A DELICIOUS CREAM-CAKE AND SWEET RUSKS. — A GOOD LIGHT LUNCHEON-CAKE AND BROWN BRACK. — A VERY CHEAP LUNCHEON BISCUIT, OR NURSERY CAKE. — ISLE OF WIGHT DOUGH-NUTS. — QUEEN CAKES. — JUMBLES. — A GOOD SODA CAKE. — GOOD SCOTTISH SHORTBREAD. — A GALETTE. — SMALL SUGAR CAKES OF VARIOUS KINDS. — FLEED OR FLEAD CAKES. — LIGHT BUNS OF DIFFERENT KINDS. — PLAIN DESSERT OR WINE BISCUITS, AND GINGER BISCUITS. — THREADNEEDLE STREET BISCUITS. — GOOD CAPTAIN’S BISCUITS. — THE COLONEL’S BISCUITS. — AUNT CHARLOTTE’S BISCUITS. — EXCELLENT SODA BUNS.
32. 32.CHAPTER XXVII. — TO CLARIFY SUGAR. — TO BOIL SUGAR FROM SYRUP TO CANDY, OR TO CARAMEL. — CARAMEL. — BARLEY-SUGAR. — NOUGAT. — GINGER CANDY. — ORANGE-FLOWER CANDY. — ORANGE-FLOWER CANDY. ( Another Receipt. ) — COCOA-NUT CANDY. — PALACE-BONBONS. — EVERTON TOFFIE. — CHOCOLATE DROPS. — CHOCOLATE ALMONDS. — SEVILLE ORANGE PASTE.
33. 33.CHAPTER XXVIII. — DESSERT DISHES. — PEARLED FRUIT, OR FRUIT EN CHEMISE. — SALAD OF MIXED SUMMER FRUITS. — PEACH SALAD. — ORANGE SALAD. — TANGERINE ORANGES. — PEACHES IN BRANDY. ( Rotterdam Receipt. ) — BRANDIED MORELLA CHERRIES. — BAKED COMPÔTE OF APPLES. — DRIED NORFOLK BIFFINS. — NORMANDY PIPPINS. — STEWED PRUNEAUX DE TOURS, OR TOURS DRIED PLUMS. — TO BAKE PEARS. — STEWED PEARS. — BOILED CHESTNUTS. — ROASTED CHESTNUTS. — ALMOND SHAMROCKS. — SMALL SUGAR SOUFFLÉS. — ICES.
34. 34.CHAPTER XXIX. — STRAWBERRY VINEGAR, OF DELICIOUS FLAVOUR. — VERY FINE RASPBERRY VINEGAR. — FINE CURRANT SYRUP, OR SIROP DE GROSEILLES. — CHERRY-BRANDY. — OXFORD PUNCH. — OXFORD RECEIPT FOR BISHOP. — CAMBRIDGE MILK PUNCH. — TO MULL WINE. — A BIRTHDAY SYLLABUB. — AN ADMIRABLE COOL CUP. — THE REGENT’S, OR GEORGE THE FOURTH’S, PUNCH. — MINT JULEP, AN AMERICAN RECEIPT. — DELICIOUS MILK LEMONADE. — EXCELLENT PORTABLE LEMONADE. — EXCELLENT BARLEY WATER. — RAISIN WINE, WHICH, IF LONG KEPT, REALLY RESEMBLES FOREIGN. — VERY GOOD ELDERBERRY WINE. — VERY GOOD GINGER WINE. — EXCELLENT ORANGE WINE. — THE COUNSELLOR’S CUP.
35. 35.CHAPTER XXX. — COFFEE. — TO ROAST COFFEE. — A FEW GENERAL DIRECTIONS FOR MAKING COFFEE. — EXCELLENT BREAKFAST COFFEE. — TO BOIL COFFEE. — CAFÉ NOIR. — BURNT COFFEE, OR COFFEE À LA MILITAIRE. — TO MAKE CHOCOLATE. — A SPANISH RECIPE FOR MAKING AND SERVING CHOCOLATE. — TO MAKE COCOA.
36. 36.CHAPTER XXXI. — REMARKS ON HOME-MADE BREAD. — TO PURIFY YEAST FOR BREAD OR CAKES. — THE OVEN. — A FEW RULES TO BE OBSERVED IN MAKING BREAD. — HOUSEHOLD BREAD. — BORDYKE BREAD. — GERMAN YEAST. — PROFESSOR LIEBIG’S BAVARIAN BROWN BREAD. — ENGLISH BROWN BREAD. — UNFERMENTED BREAD. — POTATO BREAD. — DINNER OR BREAKFAST ROLLS. — GENEVA ROLLS, OR BUNS. — RUSKS. — EXCELLENT DAIRY-BREAD MADE WITHOUT YEAST. — TO KEEP BREAD. — TO FRESHEN STALE BREAD (AND PASTRY, ETC.), AND PRESERVE IT FROM MOULD. — TO KNOW WHEN BREAD IS SUFFICIENTLY BAKED. — ON THE PROPER FERMENTATION OF DOUGH.
37. 37.CHAPTER XXXII. — FOREIGN AND JEWISH COOKERY. — REMARKS ON JEWISH COOKERY. — JEWISH SMOKED BEEF. [188] — CHORISSA (OR JEWISH SAUSAGE) WITH RICE. — TO FRY SALMON AND OTHER FISH IN OIL. — JEWISH ALMOND PUDDING. — THE LADY’S OR INVALID’S NEW BAKED APPLE PUDDING. — A FEW GENERAL DIRECTIONS FOR THE JEWISH TABLE. — TOMATA AND OTHER CHUTNIES. — INDIAN LOBSTER-CUTLETS. — AN INDIAN BURDWAN. — THE KING OF OUDE’S OMLET. — KEDGEREE OR KIDGEREE, AN INDIAN BREAKFAST DISH. — A SIMPLE SYRIAN PILAW. — SIMPLE TURKISH OR ARABIAN PILAW. — A REAL INDIAN PILAW. — INDIAN RECEIPT FOR CURRIED FISH. — BENGAL CURRIE POWDER. — RISOTTO À LA MILANAISE. — STUFATO. — BROILED EELS WITH SAGE. (ENTRÉE.) — A SWISS MAYONNAISE. — TENDRONS DE VEAU. — POITRINE DE VEAU GLACÉE. — BREAST OF VEAL. SIMPLY STEWED. [193] — COMPOTE DE PIGEONS (STEWED PIGEONS.) — MAI TRANK (MAY-DRINK). — A VIENNESE SOUFFLÉ-PUDDING, CALLED SALZBURGER NOCKERL.
38. 38.INDEX.

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