The Cook’s Oracle; and Housekeeper’s Manual

About this eBook

Author

Kitchiner, William, 1775?-1827

Title

The Cook's Oracle; and Housekeeper's Manual

Credits

Produced by Julia Miller and the Online Distributed Proofreading Team at www.pgdp.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, English

Category

Text

eBook-No.

28681

Project Gutenberg

https://www.gutenberg.org/ebooks/28681

Release Date

May 4, 2009

Copyright

Public domain in the USA.

Contents

1. 1.THE COOK’S ORACLE; AND HOUSEKEEPER’S MANUAL.
2. 2.ADVERTISEMENT.
3. 3.PREFACE TO THE SEVENTH EDITION.
4. 4.PREFACE.
5. 5.CONTENTS.
6. 6.INTRODUCTION. — CULINARY CURIOSITIES.
7. 7.INVITATIONS TO DINNER — MANNERS MAKE THE MAN. — CARVING.
8. 8.FRIENDLY ADVICE TO COOKS, 46-* AND OTHER SERVANTS — Giving away Victuals. — Chacun à son goût.
9. 9.TABLE OF WEIGHTS AND MEASURES.
10. 10.RUDIMENTS OF COOKERY.
11. 11.CHAPTER I. BOILING. 66-* — The sauces usually sent to table with boiled meat, &c. — BAKING.
12. 12.CHAPTER II. ROASTING. — DREDGINGS. — BASTINGS.
13. 13.CHAPTER III. FRYING.
14. 14.CHAPTER IV. BROILING.
15. 15.CHAPTER V. VEGETABLES.
16. 16.CHAPTER VI. FISH. — FISH SAUCES.
17. 17.CHAPTER VII. BROTHS AND SOUPS. — BROTH HERBS, SOUP ROOTS, AND SEASONINGS. — The crafte to make ypocras.
18. 18.CHAPTER VIII. GRAVIES AND SAUCES. — To make bottle-cement.
19. 19.CHAPTER IX. MADE DISHES.
20. 20.THE COOK’S ORACLE.
21. 21.BOILING. — Leg of Mutton. —( No. 1.) — Neck of Mutton. —( No. 2.) — Lamb. —( No. 3.) — Veal. —( No. 4.) — Beef bouilli ,—( No. 5.) — To salt Meat. —( No. 6.) — To pickle Meat. — A Round of salted Beef. —( No. 7.) — H-Bone of Beef ,—( No. 8.) — Ribs of Beef salted and rolled. —( No. 9.) — Half a Calf’s Head. —( No. 10.) — Pickled Pork ,—( No. 11.) — Pettitoes, or Sucking-Pig’s Feet. —( No. 12.) — Bacon. —( No. 13.) — Ham ,—( No. 14.) — Tongue. —( No. 15.) — Turkeys, Capons, Fowls, Chickens, &c. —( No. 16.) — Rabbits. —( No. 17.) — Tripe. —( No. 18.) — Cow-Heel ,—( No. 18.*)
22. 22.ROASTING. — Sirloin of Beef. —( No. 19.) — Ribs of Beef. —( No. 20). — Ribs of Beef boned and rolled. —( No. 21.) — MUTTON. 124-* —( No. 23.) — A Leg ,—( No. 24.) — A Chine or Saddle ,—( No. 26.) — A Shoulder ,—( No. 27.) — A Loin , 125-* —( No. 28.) — A Neck ,—( No. 29.) — A Breast ,—( No. 30.) — A Haunch ,—( No. 31.) — Mutton, venison fashion. —( No. 32.) — VEAL. —( No. 33.) — Fillet of Veal ,—( No. 34.) — A Loin ,—( No. 35.) — A Shoulder ,—( No. 36.) — Neck, best end ,—( No. 37.) — Breast ,—( No. 38.) — Veal Sweetbread. —( No. 39.) — LAMB ,—( No. 40.) — Hind-Quarter ,—( No. 41). — Fore-Quarter ,—( No. 42.) — Leg ,—( No. 43.) — Shoulder ,—( No. 44.) — Ribs ,—( No. 45.) — Loin ,—( No. 46.) — Neck ,—( No. 47.) — Breast ,—( No. 48.) — PORK. —( No. 49.) — A Leg ,—( No. 50.) — Leg of Pork roasted without the Skin, commonly called Mock Goose. 131-* —( No. 51.) — The Griskin ,—( No. 52.) — A Bacon Spare-Rib ,—( No. 53.) — Loin ,—( No. 54.) — A Chine. —( No. 55.) — A Sucking-Pig , 133-* —( No. 56.) — Turkey, Turkey Poults, and other Poultry. —( No. 57.) — Capons or Fowls ,—( No. 58.) — Goose. —( No. 59.) — Green Goose. —( No. 60.) — Duck. —( No. 61.) — Haunch of Venison. —( No. 63.) — Neck and Shoulder of Venison ,—( No. 64.) — A Fawn ,—( No. 65.) — A Kid. —( No. 65*.) — Hare. —( No. 66.) — Mock Hare. —( No. 66.*) — Rabbit. —( No. 67.) — Pheasant. —( No. 68.) — Mock Pheasant. —( No. 69.) — Guinea and Pea Fowls ,—( No. 69*.) — Partridges ,—( No. 70.) — Black Cock ( No. 71), Moor Game ( No. 72), and Grouse , ( No. 73.) — Wild Ducks. —( No. 74.) — Widgeons and Teal ,—( No. 75.) — Woodcock. —( No. 76.) — Snipes ,—( No. 77.) — Pigeons. —( No. 78.) — Larks and other small Birds. —( No. 80.) — Wheatears ,—( No. 81.) — Lobster. —( No. 82.)
23. 23.FRYING. — To clarify Drippings. —( No. 83.) — To clarify Suet to fry with. —( No. 84.) — Steaks. —( No. 85.) — Beef-steaks and Onions. —( No. 86. See also No. 501 .) — Sausages ,—( No. 87.) — Sweetbreads full-dressed. —( No. 88.) — Sweetbreads plain. —( No. 89.) — Veal Cutlets. —( No. 90 and No. 521 .) — Lamb, or Mutton Chops ,—( No. 92.) — Pork Chops. —( No. 93.)
24. 24.BROILING. — Chops or Steaks. 151-* —( No. 94.) — Kidneys. —( No. 95.) — A Fowl or Rabbit, &c. —( No. 97.) — Pigeons ,—( No. 98.)
25. 25.VEGETABLES. — Sixteen Ways of dressing Potatoes. 155-* —( No. 102.) — Cold Potatoes fried. —( No. 102*.) — Potatoes boiled and broiled. —( No. 103.) — Potatoes fried in Slices or Shavings. —( No. 104.) — Potatoes fried whole. —( No. 105.) — Potatoes mashed. —( No. 106. See also No. 112 .) — Potatoes mashed with Onions. —( No. 107.) — Potatoes escalloped. —( No. 108.) — Colcannon. —( No. 108*.) — Potatoes roasted. —( No. 109.) — Potatoes roasted under Meat. —( No. 110.) — Potato Balls. —( No. 111.) — Potato Balls Ragoût ,—( No. 112.) — Potato Snow. —( No. 114.) — Potato Pie. —( No. 115.) — New Potatoes. —( No. 116.) — Jerusalem Artichokes ,—( No. 117.) — Cabbage. —( No. 118.) — Boiled Cabbage fried. —( No. 119.) — Savoys ,—( No. 120.) — Sprouts and young Greens. —( No. 121.) — Spinage. —( No. 122.) — Asparagus. —( No. 123.) — Sea Kale ,—( No. 124.) — Cauliflower. —( No. 125.) — Broccoli. —( No. 126.) — Red Beet-roots ,—( No. 127.) — Parsnips ,—( No. 128.) — Carrots. —( No. 129.) — Turnips. —( No. 130.) — To mash Turnips. —( No. 131.) — Turnip-tops ,—( No. 132.) — French Beans. —( No. 133.) — Green Pease. 164-* —( No. 134.) — Cucumbers stewed. —( No. 135.) — Artichokes. —( No. 136.) — Stewed Onions. —( No. 137.) — Salads. —( No. 138*, also No. 372 ).
26. 26.FISH. — Turbot to boil. —( No. 140). — A Brill ,—( No. 143.) — Soles to boil. —( No. 144.) — Soles, or other Fish, to fry. —( No. 145.) — Soles to stew. —( No. 146.) — Fillets of Soles, brown or white. —( No. 147.) — Skate , 172-* —( No. 148.) — Cod boiled. —( No. 149.) — Salt Fish boiled. —( No. 150.) — Slices of Cod boiled. —( No. 151.) — Fresh Sturgeon. —( No. 152.) — Whitings fried. —( No. 153.) — Skate fried. —( No. 154.) — Plaice or Flounders, fried or boiled. —( No. 155.) — To boil Flounders. — Water Souchy , 175-* —( No. 156.) — Haddock boiled. —( No. 157.) — Findhorn Haddocks. —( No. 157*.) — To stew Cod’s Skull, Sole, Carp, Trout, Perch, Eel, or Flounder. — No. 158. (See also No. 164 .) — To dress them maigre. — Maigre Fish Pies. — Perch, Roach, Dace, Gudgeons, &c. fried. —( No. 159.) — Perch boiled. 179-* —( No. 160.) — Salmon, Herrings, Sprats, Mackerel, &c. pickled. —( No. 161.) — Salmon 180-* boiled. —( No. 162.) — Fresh Salmon broiled. —( No. 163.) — Soles or Eels, 181-* &c. &c. stewed Wiggy’s way. —( No. 164.) — To fry Eels. —( No. 165.) — Spitchocked Eels. —( No. 166.) — Mackerel boiled. 183-* —( No. 167.) — Mackerel broiled. —( No. 169.) — Mackerel baked. 184-* —( No. 170.) — Pickled Mackerel, Herrings, or Sprats. —( No. 171.) — Sprats broiled. —( No. 170*— Fried , see No. 173 .) — Sprats stewed. —( No. 170**.) — Herrings broiled. —( No. 171*.) — Red Herrings, and other dried Fish ,—( No. 172.) — Smelts, Gudgeons, Sprats, or other small Fish, fried. —( No. 173.) — Potted Prawns, Shrimps, or Cray-fish. —( No. 175.) — Lobster. 187-* —( No. 176.) — Crab. —( No. 177.) — Potted Lobster or Crab. 188-* —( No. 178). — OYSTERS. 189-* —( No. 181.) — Scolloped Oysters. —( No. 182.) A good way to warm up any cold fish. — Stewed Oysters. —( No. 182*.) — Oysters fried. 192-* —( No. 183.)
27. 27.BROTHS, GRAVIES, AND SOUPS. — Beef Broth. 193-* —( No. 185.) — Beef Gravy. 194-* —( No. 186.) — Strong savoury Gravy ( No. 188), alias “Brown Sauce,” alias “ Grand Espagnol. ” — Cullis, or thickened Gravy. —( No. 189.) — Veal Broth. —( No. 191.) — Veal Gravy. —( No. 192.) — Knuckle of Veal, or Shin or Leg of Beef, Soup. —( No. 193.) — Mutton Broth. —( No. 194.) — Mock Mutton Broth, without Meat, in five minutes. —( No. 195.) — The Queen’s Morning “Bouillon de Santé ,”—( No. 196.) — Ox-heel Jelly. —( No. 198.) — Clear Gravy Soups. —( No. 200.) — Scotch Barley Broth ;—a good and substantial dinner for fivepence per head.—( No. 204.) — Scotch Soups. —( No. 205.) — Winter Hotch-potch. — Cocky-leeky Soup. — Lamb Stove, or Lamb Stew. — Scotch Brose. —( No. 205*.) — Carrot Soup. —( No. 212.) — Turnip and Parsnip Soups ,—( No. 213.) — Celery Soup. —( No. 214.) — Green Pease Soup. —( No. 216.) — Plain green Pease Soup without Meat. —( No. 217.) — Pease Soup. —( No. 218.) — Pease Soup and pickled Pork. —( No. 220.) — Plain Pease Soup. —( No. 221.) — Asparagus Soup. —( No. 222.) — Maigre, or Vegetable Gravy Soup. 207-* —( No. 224.) — FISH SOUPS. —( No. 225.) — Eel Soup. — Cheap Soups. —( No. 229.) — Dr. Kitchiner’s Receipt to make a Gallon of Barley Broth for a Groat . See also No. 204 . — Craw-fish Soup. —( No. 235.) — Lobster Soup. —( No. 237.) — Soup and Bouilli. —( No. 238. See also No. 5 .) — Ox-head Soup ,—( No. 239.) — Ox-tail Soup. —( No. 240.) — Ox-heel Soup ,—( No. 240*.) — Hare, Rabbit, or Partridge Soup. —( No. 241.) — Game Soup. —( No. 242.) — Goose or Duck Giblet Soup. 216-* —( No. 244.) — Mock Mock Turtle ,—( No. 245.) — Mock Turtle ,—( No. 247.) — English Turtle. —( No. 248.) — Curry, or Mullaga-tawny 222-* Soup. —( No. 249.) — Turtle 223-* Soup. —( No. 250.) — Portable 223-† Soup, or Glaze. —( No. 252.) — To clarify Broth or Gravy. —( No. 252*.)
28. 28.GRAVIES AND SAUCES. — Melted Butter, — Melted Butter. — Thickening. —( No. 257.) — Clarified Butter. —( No. 259.) — Burnt Butter. —( No. 260.) — Oiled Butter. —( No. 260*.) — Parsley and Butter. —( No. 261.) — Gooseberry Sauce. —( No. 263.) — Chervil, Basil, Tarragon, Burnet, Cress, and Butter. —( No. 264.) — Fennel and Butter for Mackerel, &c. —( No. 265.) — Mackerel-roe Sauce. —( No. 266.) — Egg Sauce. —( No. 267.) — Plum-pudding Sauce. —( No. 269.) — Anchovy Sauce. —( No. 270.) — Garlic Sauce. —( No. 272.) — Lemon Sauce. —( No. 273.) — Caper Sauce. —( No. 274. See also No. 295 .) — Mock Caper Sauce. —( No. 275, or No. 295 .) — Oyster Sauce. —( No. 278.) — Preserved Oysters. 234-* —( No. 280.) — Shrimp Sauce. —( No. 283.) — Lobster Sauce. —( No. 284.) — Sauce for Lobster, &c. —( No. 285. See also No. 372 .) — Liver and Parsley Sauce ,—( No. 287.) or Liver and Lemon Sauce. — To make Lemon and Liver Sauce. — Liver Sauce for Fish. —( No. 288.) — Celery Sauce, white. —( No. 289.) — Celery Sauce Purée, for boiled Turkey, Veal, Fowls, &c. ( No. 290.) — Green or Sorrel Sauce. —( No. 291.) — Tomata, or Love-apple Sauce. —( No. 292. See also No. 443 .) — [ Love-apple Sauce according to Ude. — Mock Tomata Sauce. —( No. 293.) — Eschalot Sauce. —( No. 294.) — Eschalot Sauce for boiled Mutton. —( No. 295.) — Young Onion Sauce. —( No. 296.) — Onion Sauce. —( No. 297.) — White Onion Sauce. —( No. 298.) — Brown Onion Sauces, or Onion Gravy. —( No. 299.) — Sage and Onion, or Goose-stuffing Sauce. —( No. 300.) — Green Mint Sauce. —( No. 303.) — Apple Sauce. —( No. 304.) — Mushroom Sauce. —( No. 305.) — Mushroom Sauce, brown. —( No. 306.) — Mushroom Sauce, extempore. —( No. 307.) — Poor Man’s Sauce. —( No. 310.) — The Spaniard’s Garlic Gravy. —( No. 311. See also No. 272 .) — Mr. Michael Kelly’s 244-* Sauce for boiled Tripe, Calf-head, or Cow-heel. —( No. 311*.) — Mr. Kelly’s Sauce piquante. — Fried Parsley. —( No. 317.) — Crisp Parsley. —( No. 318.) — Fried Bread Sippets. —( No. 319.) — Fried Bread-crumbs. —( No. 320.) — Bread Sauce. —( No. 321.) — Rice Sauce. —( No. 321*.) — Browning ,—( No. 322.) — Gravy for roast Meat. —( No. 326.) — Gravy for boiled Meat ,—( No. 327.) — Wow wow Sauce for stewed or bouilli Beef. —( No. 328.) — Beef-gravy Sauce —( No. 329), or Brown Sauce for Ragoût, Game, Poultry, Fish, &c. — Game Gravy. —( No. 337.) — Orange-gravy Sauce, for wild Ducks, Woodcocks, Snipes, Widgeon, and Teal, &c. —( No. 338.) — Bonne Bouche for Goose, Duck, or roast Pork. —( No. 341.) — Robert Sauce for roast Pork, or Geese, &c. —( No. 342.) — Turtle Sauce. —( No. 343.) — Essence of Turtle. —( No. 343*.) — Wine Sauce for Venison or Hare. —( No. 344.) — Sharp Sauce for Venison. —( No. 345.) — Sweet Sauce for Venison or Hare. —( No. 346.) — Mutton Gravy for Venison or Hare. —( No. 347.) — Curry Sauce ,—( No. 348.) — Essence of Ham. —( No. 351.) — Grill Sauce. —( No. 355.) — Sauce à la Tartare. — Sauce for Steaks, or Chops, Cutlets, &c. —( No. 356. See also No. 331 .) — Sauce Piquante for cold Meat, Game, Poultry, Fish, &c. or Salads. —( No. 359. See also No. 372 , and Cucumber Vinegar, Nos. 399 and 453 .) — Sauce for Hashes of Mutton or Beef. —( No. 360. See also Nos. 451 , 485 , and to make Plain Hash, No. 486 .) — Sauce for hashed or minced Veal. —( No. 361. See No. 511 .) — Bechamel, by English Cooks commonly called White Sauce. ( No. 364.) — A more economical Method of making a Pint of White Sauce. —( No. 364—2.) — Poivrade Sauce. —( No. 365.) — Mustard in a minute. —( No. 369.) — Mustard. —( No. 370.) — Salt ,—( No. 371.) — Salad mixture. —( No. 372. See also Nos. 138* and 453 .) — Boiled Salad. — Forcemeat Stuffings. —( No. 373.) — Stuffing for Veal, roast Turkey, Fowl, &c. —( No. 374.) — Veal Forcemeat. —( No. 375.) — Stuffing for Turkeys or Fowls, &c. —( No. 377.) — Goose or Duck Stuffing. —( No. 378.) — Stuffing for Hare. —( No. 379.) — Forcemeat-Balls for Turtle, Mock Turtle, or Made Dishes. ( No. 380. See also No. 375 .) — Egg Balls. —( No. 381.) — Brain Balls. — Curry Balls for Mock Turtle, Veal, Poultry, Made Dishes, &c. ( No. 382.) — Fish Forcemeat. —( No. 383.) — Zest Balls. —( No. 386. See No. 255 .) — Orange or Lemon-peel, to mix with Stuffing. —( No. 387.) — Clouted or Clotted Cream. —( No. 388.) — Raspberry Vinegar. —( No. 390.) — Syrup of Lemons. —( No. 391.) — The Justice’s Orange Syrup for Punch or Puddings. —( No. 392.) — Syrup of Orange or Lemon-peel. —( No. 393.) — Vinegar for Salads. —( No. 395.) — Tarragon Vinegar. —( No. 396.) — Basil Vinegar or Wine. —( No. 397.) — Cress Vinegar. —( No. 397*.) — Green Mint Vinegar ,—( No. 398.) — Burnet or Cucumber Vinegar. —( No. 399.) — Horseradish Vinegar. —( No. 399*.) — Garlic Vinegar. —( No. 400.) — Eschalot Vinegar ,—( No. 401.) — Eschalot Wine. —( No. 402.) — Camp Vinegar. —( No. 403.) — Cayenne Pepper. —( No. 404.) — Essence of Cayenne. —( No. 405.) — Chili Vinegar. —( No. 405*.) — Chili, or Cayenne Wine. —( No. 406.) — Essence of Lemon-peel. —( No. 407.) — Artificial Lemon-juice. —( No. 407*.) — Quintessence of Lemon-peel. —( No. 408.) — Tincture of Lemon-peel. —( No. 408*.) — Essence of Celery. —( No. 409.) — Aromatic Essence of Ginger. —( No. 411.) — Essence of Allspice for mulling of Wine. —( No. 412.) — Tincture 275-† of Allspice. —( No. 413.) — Tincture of Nutmeg. —( No. 413*.) — Essence of Clove and Mace. —( No. 414.) — Tincture of Clove. —( No. 415.) — Essence of Cinnamon. —( No. 416.) — Tincture of Cinnamon. —( No. 416*.) — Essence of Marjoram. —( No. 417.) — Vegetable Essences. —( No. 417*.) — Soup-herb 277-* Spirit. —( No. 420.) — Spirit of Savoury Spice. —( No. 421.) — Soup-herb and Savoury Spice Spirit. —( No. 422.) — Relish for Chops, &c. —( No. 423.) — Fish Sauce. —( No. 425.) — Keeping Mustard. —( No. 427.) — Sauce Superlative. 278-* —( No. 429.) — Quintessence of Anchovy. —( No. 433.) — Anchovy Paste, or le Beurre d’Anchois. —( No. 434.) — Anchovy Powder. —( No. 435.) — Walnut Catchup. —( No. 438.) — Mushroom Catchup. —( No. 439.) — Quintessence of Mushrooms. —( No. 440.) — Oyster Catchup. —( No. 441.) — Cockle and Muscle Catchup ,—( No. 442.) — Pudding Catchup. —( No. 446.) — Potato 286-* Starch. —( No. 448.) — Of the Flour of Potatoes. — Salad or piquante Sauce for cold Meat, Fish, &c. —( No. 453.) See also No. 372 . — Curry Powder. —( No. 455.) — Savoury ragoût Powder. —( No. 457.) — Pease Powder. —( No. 458.) — Horseradish Powder. —( No. 458*.) — Soup-herb Powder, or Vegetable Relish. —( No. 459.) — Soup-herb and Savoury Powder, or Quintessence of Ragoût. —( No. 460.) — To Dry sweet and savoury Herbs. —( No. 461.) — THE MAGAZINE OF TASTE.—( No. 462.) — Toast and Water. —( No. 463.) — Cool Tankard, or Beer Cup. —( No. 464.) — Cider Cup ,—( No. 465.) — Flip. —( No. 466.) — Tewahdiddle. —( No. 467.) — Sir Fleetwood Shepherd’s Sack Posset. —( No. 467*.) — To bottle Beer. —( No. 468.) — Rich Raspberry Wine or Brandy. —( No. 469.) — Liqueurs. —( No. 471.) — Curaçoa. —( No. 474.) — To make a Quart of Curaçoa. — Clarified Syrup. —( No. 475.) — Capillaire. —( No. 476.) — Lemonade in a Minute. —( No. 477.) — Punch directly. —( No. 478.) — Shrub, or Essence of Punch. —( No. 479.) — White, Red, or Black Currant, Grape, Raspberry, &c. Jelly. 298-* —( No. 479*.) — Mock Arrack. —( No. 480.) — Calves’-Feet Jelly. —( No. 481.)
29. 29.MADE DISHES, &C. — Receipts for economical Made Dishes, written for the Cook’s Oracle, by an accomplished English Lady.—( No. 483.) — To hash Mutton, &c. —( No. 484.) — To warm Hashes, 304-* Made Dishes, Stews, Ragoûts, Soups, &c. —( No. 485.) — To hash Beef, &c. —( No. 486.) — Cold Meat broiled, with Poached Eggs. —( No. 487.) — Mrs. Phillips’s Irish Stew. —( No. 488.) — To make an Irish Stew, or Hunter’s Pie. — A good Scotch Haggis. —( No. 488*.) — Minced Collops. — Haricot 306-* Mutton. —( No. 489.) — Mutton-Chops delicately stewed, and good Mutton Broth ,—( No. 490.) — Shoulder of Lamb grilled. —( No. 491.) — Lamb’s Fry. —( No. 492.) — Shin of Beef 308-* stewed. —( No. 493.) — Brisket of Beef stewed. —( No. 494.) — Haricot of Beef. —( No. 495.) — Savoury Salt Beef baked. —( No. 496.) — Curries. —( No. 497; see also No. 249 .) — Stewed Rump-Steaks. —( No. 500.) — Broiled Rump-Steak with Onion Gravy. —( No. 501.) See also No. 299 . — Alamode Beef, or Veal. —( No. 502.) — To pot Beef, Veal, Game, or Poultry, &c. —( No. 503.) — Sandwiches ,—( No. 504.) — Meat Cakes. —( No. 504*.) — Bubble and Squeak, or fried Beef or Mutton and Cabbage. —( No. 505.) — Hashed Beef, and roast Beef bones boiled. —( No. 506.) — Ox-Cheek stewed. —( No. 507.) — Ox-Tails stewed. —( No. 508.) — Potted Ham, or Tongue. —( No. 509.) — Hashed Veal. —( No. 511.) — Hashed or minced Veal. —( No. 511*.) — To make an excellent Ragoût of Cold Veal. —( No. 512.) — Breast of Veal stewed. —( No. 515.) — Breast of Veal Ragoût. —( No. 517.) — Scotch Collops. —( No. 517*.) — Veal Olives. —( No. 518.) — Cold Calf’s Head hashed. —( No. 519.) — Calf’s Head hashed, or Ragoût. —( No. 520.) See No. 247 . — Veal Cutlets broiled plain, or full-dressed. —( No. 521.) — Knuckle of Veal, to ragoût. —( No. 522.) — Knuckle of Veal stewed with Rice. —( No. 523.) — Mr. Gay’s Receipt to stew a Knuckle of Veal. —( No. 524.) — Slices of Ham or Bacon. —( No. 526.) — Relishing Rashers of Bacon. —( No. 527.) — Hashed Venison. —( No. 528.) — Hashed Hare. —( No. 529.) — Jugged Hare. —( No. 529*.) — Dressed Ducks, or Geese hashed. —( No. 530.) — Ragoûts of Poultry, Game, Pigeons, Rabbits, &c. —( No. 530*.) — Stewed Giblets. —( No. 531.) — Hashed Poultry, Game, or Rabbit. —( No. 533.) — Pulled Turkey, Fowl, or Chicken. —( No. 534.) — To dress Dressed Turkey, Goose, Fowl, Duck, Pigeon, or Rabbit. —( No. 535.) — Devil. —( No. 538.) — Crusts of Bread for Cheese, &c. —( No. 538.) — Toast and Cheese. —( No. 539.) — Toasted Cheese , No. 2.—( No. 540.) — Buttered Toast and Cheese. —( No. 541.) — Pounded Cheese. —( No. 542.) — Macaroni. —( No. 543.) See Macaroni Pudding for the Boiling of it. — English way of dressing Macaroni. — Macaroni Pudding. — Omelettes and various ways of dressing Eggs. —( No. 543*.) — Receipt for the common Omelette. — Marrow-Bones. —( No. 544.) — Eggs fried with Bacon. —( No. 545.) — Ragoût of Eggs and Bacon. —( No. 545*.) — To poach Eggs. —( No. 546.) — To boil Eggs to eat in the Shell, or for Salads. —( No. 547.) — Eggs poached with Sauce of minced Ham. —( No. 548.) — Fried Eggs and minced Ham or Bacon. —( No. 549.) — Tea. 339-* —( No. 550.) — Coffee. 340-* — Suet Pudding, Wiggy’s way. —( No. 551.) — Yorkshire Pudding under roast Meat, the Gipsies’ way. —( No. 552.) — Plum Pudding. —( No. 553.) — My Pudding. —( No. 554.) — Maigre Plum Pudding. — A Fat Pudding. — Pease Pudding. —( No. 555.) — Plain Bread Pudding. —( No. 556.) — Bread and butter Pudding. —( No. 557.) — Pancakes and Fritters. —( No. 558.) — Tansy Pancakes. — No. 560 — Boston Apple Pudding. — Spring Fruit Pudding. — Nottingham Pudding. — Butter Pudding. — Newmarket Pudding. — Newcastle, or Cabinet Pudding. — Vermicelli Pudding. — Bread Pudding. — Custard Pudding. — Boiled Custards. — TO DRESS SPRING FRUIT. — Spring Fruit Soup. — Spring Fruit Pudding. — Spring Fruit—A Mock Gooseberry Sauce for Mackerel, &c. — Spring Fruit Tart. — Spring Cream, or mock Gooseberry Fool. — Spring Fruit Sherbet. — Gourds (now called vegetable Marrow ) stewed. — Gourd Soup , — Fried Gourds. — Another Way. — To make Beef, Mutton, or Veal Tea. —( No. 563.) — Mutton Broth for the Sick. —( No. 564.) — Barley Water. 350-* —( No. 565.) — Whey. —( No. 566.) — Toothache and anti-rheumatic Embrocation. —( No. 567.) — Stomachic Tincture —( No. 569.)—is — Paregoric Elixir. —( No. 570.) — Dr. Kitchiner’s Receipt to make Gruel. —( No. 572.) — Scotch Burgoo. —( No. 572*.) — Anchovy Toast. —( No. 573.) — Deviled Biscuit ,—( No. 574.)
30. 30.MARKETING TABLES, — MEAT. — POULTRY. — VEGETABLES.
31. 31.APPENDIX; COMPRISING DIRECTIONS FOR MAKING PASTRY, PRESERVES, BREAD, PUDDINGS, PICKLES, &c. &c. — Puff Paste. —( No. 1.) — Paste for Meat or Savoury Pies. —( No. 2.) — Tart Paste for Family Pies. —( No. 3.) — Sweet, or short and crisped Tart Paste. —( No. 4.) — Raised Pies. —( No. 5.) — Paste for boiled Puddings. —( No. 6.) — Paste for stringing Tartlets, &c. —( No. 7.) — Paste for Croquants or Cut Pastry. —( No. 8.) — Venison Pasty. —( No. 9.) — Mutton or Veal Pie. —( No. 10.) — Hare Pie. —( No. 11.) — Savoury Pies, Pasties, and Patties. —( No. 12.) — Pigeon or Lark Pie. —( No. 13.) — Giblet Pie. —( No. 14.) — Rump-Steak Pie. —( No. 15.) — Chicken Pie. —( No. 16.) — Rabbit Pie. —( No. 17.) — Raised French Pie. —( No. 18.) — Raised Ham Pie. —( No. 19.) — Veal and Ham Pie. —( No. 20.) — Raised Pork Pie. —( No. 21.) — Eel Pie. —( No. 22.) — Raised Lamb Pies. —( No. 23.) — Beef-Steak Pudding. —( No. 24.) — Vol au Vent. —( No. 25.) — Oyster Patties. —( No. 26.) — Lobster Patties. —( No. 27.) — Veal and Ham Patties. —( No. 28.) — Chicken and Ham Patties. —( No. 29.) — Ripe Fruit Tarts. —( No. 30.) — Icing for Fruit Tarts, Puffs, or Pastry. —( No. 31.) — Apple Pie. —( No. 32.) — Apple Tart creamed. —( No. 33.) — Tartlets, such as are made at the Pastry Cooks. —( No. 34.) — French Tart of preserved Fruit. —( No. 35.) — Small Puffs of preserved Fruit. —( No. 36.) — Cranberry Tart. —( No. 37.) — Mince Pies. —( No. 38.) — Mince Meat. —( No. 39.) — Cheesecakes. —( No. 40.) — Lemon Cheesecakes. —( No. 41.) — Orange Cheesecakes. —( No. 42.) — Almond Cheesecakes. —( No. 43.) — Mille Feuilles, or a Pyramid of Paste. —( No. 44.) — Brunswick Tourte. —( No. 45.) — Blancmange. —( No. 46.) — Orange Jelly. —( No. 47.) — Italian Cream. —( No. 48.) — Trifle. —( No. 49.) — Whip Syllabub. —( No. 50.) — Chantilly Basket. —( No. 51.) — Baked Custard. —( No. 52.) — Boiled Custard. —( No. 53.) — Almond Custards. —( No. 54.) — Twelfth Cake. —( No. 55.) — Bride, or Wedding Cake. —( No. 56.) — Plain Pound Cake. —( No. 57.) — Plum Pound Cake. —( No. 58.) — Common Seed Cake. —( No. 59.) — Rich Yest Cake. —( No. 60.) — Queen, or Heart Cakes. —( No. 61.) — Queen’s Drops. —( No. 62.) — Shrewsbury Cakes. —( No. 63.) — Banbury Cakes. —( No. 64.) — Bath Buns. —( No. 65.) — Sponge Biscuits. —( No. 66.) — Savoy Cake, or Sponge Cake in a Mould. —( No. 67.) — Biscuit Drops. —( No. 68.) — Savoy Biscuits. —( No. 69.) — Italian Macaroons. —( No. 70.) — Ratafia Cakes. —( No. 71.) — Almond Sponge Cake. —( No. 72.) — Ratafia Cake. —( No. 73.) — Diet Bread Cake. —( No. 74.) — Orange Gingerbread. —( No. 75.) — Gingerbread Nuts. —( No. 76.) — Plain Buns. —( No. 77.) — Cross Buns. —( No. 78.) — Seed Buns. —( No. 79.) — Plum Buns. —( No. 80.) — Orgeat. —( No. 81.) — Baked Pears. —( No. 82.) — To dry Apples. —( No. 83.) — Icing, for Twelfth or Bride Cake. —( No. 84.) — To boil Sugar to Caramel. —( No. 85.) — A Croquante of Paste. —( No. 86.) — Derby or Short Cakes. —( No. 87.) — Egg and Ham Patties. —( No. 88.) — Damson, or other Plum Cheese. —( No. 89.) — Barley Sugar. —( No. 90.) — Barley Sugar Drops. —( No. 91.) — Raspberry Jam. —( No. 92.) — Apricot, or any Plum Jam. —( No. 93.) — Lemon Chips. —( No. 94.) — Dried Cherries. —( No. 95.) — Green Gages preserved in Syrup. —( No. 96.) — To preserve Ginger. —( No. 97.) — To preserve Cucumbers. —( No. 98.) — Preserved Fruit, without Sugar. —( No. 99.) — Bread. —( No. 100.) — French Bread and Rolls. —( No. 100*.) — Sally Lunn. — Tea Cakes. —( No. 101.) — Muffins. —( No. 102.) — Crumpets. —( No. 103.) — Yorkshire Cakes. —( No. 104.) — OBSERVATIONS ON PUDDINGS AND PIES. — College Puddings. —( No. 105.) — Rice Puddings baked, or boiled. —( No. 106.) — Ground Rice Pudding. —( No. 107.) — Rice Snow Balls. —( No. 108.) — Rice Blancmange. —( No. 109.) — Save-all Pudding. —( No. 110.) — Batter Pudding, baked or boiled. —( No. 111.) — Apple Pudding boiled. —( No. 112.) — Apple Dumplings. —( No. 113.) — Suet Pudding or Dumplings. —( No. 114.) — Cottage Potato Pudding or Cake. —( No. 115.) — OBSERVATIONS ON PICKLES. — Walnuts. —( No. 116.) — Gherkins. —( No. 117.) — French Beans—Nasturtiums, &c. —( No. 118.) — Beet Roots. —( No. 119.) — Red Cabbage. —( No. 120.) — Onions. —( No. 121.) — Cauliflowers or Broccoli. —( No. 122.) — Indian or mixed Pickles—Mango or Piccalilli. —( No. 123.)
32. 32.HOUSEKEEPERS’ MANUAL. — VARIOUS USEFUL FAMILY RECEIPTS. — To prevent Beer becoming Flat after it is drawn. — To clean Plate. — The common Method of cleaning Plate. — Varnish for Oil Paintings. — Method of cleaning Paper-Hangings. — To make Wooden Stairs have the appearance of Stone . — French Polish. — Polish for Dining Tables , — To prevent disagreeable Smells from Sinks, &c. — To prevent Moths. — Paste.
33. 33.OBSERVATIONS ON CARVING. — Buttock of Beef
34. 34.INDEX.

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