The Skilful Cook

About this eBook

Author

Harrison, Mary

Title

The Skilful Cook A Practical Manual of Modern Experience

Credits

Produced by Malcolm Farmer, Jana Srna and the Online Distributed Proofreading Team at www.pgdp.net

Language

English

LoC Class

TX: Technology: Home economics

Subject

Cooking, English

Category

Text

eBook-No.

29007

Project Gutenberg

https://www.gutenberg.org/ebooks/29007

Release Date

May 30, 2009

Copyright

Public domain in the USA.

Contents

1. 1.THE SKILFUL COOK
2. 2.CONTENTS.
3. 3.INTRODUCTION.
4. 4.HINTS TO YOUNG HOUSEKEEPERS.
5. 5.FOOD AND DIET.
6. 6.THE TABLE.
7. 7.HOW TO COOK. Hints to Beginners.
8. 8.HOW TO CLEAN STOVES AND COOKING UTENSILS. — Iron Saucepans. — Enamel Saucepans. — Anglo-American Saucepans. — Tin Saucepans. — Dish Covers and Jelly Moulds. — To Clean a Roaster. — Hair and Wire Sieves. — Paste Boards and Rolling Pins. — Baking Tins. — To Clean a Close Stove or Open Range. — To Clean a Gas Stove. — Copper Cooking Utensils.
9. 9.RULES FOR BOILING.
10. 10.RULES FOR ROASTING.
11. 11.RULES FOR FRYING. — French or Wet Frying. — Dry Frying.
12. 12.RULES FOR BAKING.
13. 13.RULES FOR GRILLING.
14. 14.RULES FOR BROILING.
15. 15.JOINTS. — Sirloin of Beef. — Ribs of Beef. — Aitch Bone, Round, Thick and Thin Flank of Beef. — Brisket of Beef. — Leg of Mutton. — Shoulder of Mutton. — Saddle of Mutton. — Neck of Mutton. — Fore Quarter of Lamb. — Leg of Lamb. — Shoulder of Lamb, Saddle of Lamb, Loin of Lamb — Fillet of Veal. — Breast, Shoulder, and Loin of Veal. — Knuckle of Veal. — Leg of Pork. — Chine of Pork. — Spare Rib of Pork. — Hand of Pork. — Leg of Pork. — To Cook a Ham. — Bacon. — Pickled Pork.
16. 16.POULTRY AND GAME. — Roast Goose. — Roast Turkey. — Boiled Turkey. — Roast Duck. — Ducklings. — Roast Hare. — Jugged Hare. — Roast Rabbit. — Boiled Rabbit. — Stewed Rabbits. — Ragout of Rabbit. — Roast Pheasant. — Wild Duck. — Partridges. — Grouse. — Woodcocks and Snipes. — Boiled Fowl. — Roast Fowl. — Braised Partridges.
17. 17.SAVOURY MEAT DISHES. — Stewed Steak. — Stewed Brisket of Beef. — Stewed Ox-cheek. — Mock Hare. — Haricot Mutton. — Sheep's Head. — Sheep's Head au gratin. — Liver and Bacon. — Pigs' Fry, or Mock Goose. — Mock Goose another way. — Tripe and Onions. — Stewed Tripe. — Broiled Steak. — Broiled Chop. — Fried Steak. — Savoury Roast. — Shoulder of Mutton Boned, Stuffed, and Rolled. — Braised Breast of Veal. — Toad-in-the-Hole. — Irish Stew. — Sea Pie. — Roast Bullock's Heart. — Gravy for the Heart.
18. 18.SAUCES. — English Melted Butter. — Plain White Sauce. — Maître d'Hôtel Sauce. — Mayonnaise Sauce. — Tartare Sauce. — Egg Sauce. — Brown Sauce. — Genoise Sauce. — Béchamel Sauce. — Sauce Hollandaise. — Lobster Sauce. — Lobster Sauce (a plainer Receipt). — Shrimp Sauce. — Oyster Sauce. — French Sauce. — Celery Sauce. — Tomato Sauce. — Onion Sauce. — Soubise Sauce. — Bread Sauce. — Economical Family Sauce. — Wine Sauce. — Piquant Sauce. — Sauce Réforme. — Port-wine Sauce for Wild Duck. — Sweet Sauce. — German Sauce. — A Nice Sweet Sauce. — Jam Sauce. — Apple Sauce, No. 1. — Apple Sauce, No. 2. — Mint Sauce. — Horse-radish Sauce. — Gravy for Made Dishes. — Glaze. — Cheap Glaze for Meat. — Béarnaise Sauce.
19. 19.BREAKFAST DISHES AND BEVERAGES. — Oatmeal Porridge. — Whole-meal Porridge. — Dry Toast. — Buttered Toast. — Toasted Bacon. — Fried Bacon. — Eggs and Bacon. — Boiled Eggs. — Poached Eggs. — Fried Kidneys. — Kidneys Toasted. — Stewed Kidneys. — Stuffed Kidneys. — Kidneys à la Tartare. — Fried Sausages. — Baked Sausages. — Oxford Sausages. — Tomatoes stuffed with Sausage Meat. — Croustards with Minced Meat. — Mince à la Reine. — Sheep's Head Moulded. — Veal Cake. — Brawn. — Scalloped Eggs. — Eggs sur le Plat. — Buttered Eggs. — Egg Croustards. — Eggs and Anchovy. — Eggs in Cases. — Broiled Mushrooms. — Broiled Dried Haddock. — Bloaters. — Red Herrings. — Tea. — Coffee. — Coffee (Soyer's method.) — Coffee (another method). — Café au Lait. — Coffee (economical method). — Coffee made in a Percolator. — Cocoa. — Chocolate.
20. 20.COLD MEAT COOKERY. — Hash. — Minced Meat. — Mince (with Eggs). — Curry of Cold Meat. — Shepherd's Pie. — Patties. — Fritters. — Rissoles. — Cold Meat with Purée of Tomatoes. — Cold-meat Pie. — Cold Meat and Macaroni. — Mayonnaise of Cold Meat. — Beef and Mushrooms. — Beef Scalloped. — Cold Beef Olives.
21. 21.ENTRÉES. — Quenelles of Veal. — Mutton Cutlets à la Macédoine. — Mutton Cutlets à la Rachel. — Epigrammes. — Chicken Croquettes. — Veal Cutlets à la Talleyrand. — Fillets of Beef à la Béarnaise. — Rabbits à la Tartare. — Chicken à la Tartare. — Pigeons Stewed à l'Italienne. — Croustards à la Reine. — Sweetbreads à la Béchamel. — Braised Sweetbreads. — Sweetbreads à la Parisienne. — Minced Sweetbread. — Fried Sweetbread. — Cutlets of Veal with Tomato Sauce. — Beef Olives. — Veal à la Béchamel. — Grenadines of Veal. — Mayonnaise of Fowl. — Veal Cutlets. — Veal Cutlets à l'Italienne. — Fillets of Chicken. — Chicken à la Marengo. — Chicken à la Cardinal. — Kidneys and Mushrooms. — Curried Rabbit. — Curried Chicken. — Mutton Cutlets à la Milanaise. — Chaud-froid Chicken. — Rissoles of Game. — Podovies.
22. 22.FISH COOKERY. — To Boil Fish. — Baked Fish. — Fried Fish. — Boiled Turbot. — Boiled Brill. — Boiled Salmon. — Boiled Cod. — Salt Cod, Haddock, Plaice, and any Fish, — Curried Fish. — Kedgeree. — Baked Herrings. — Herrings baked in Vinegar. — Smelts Fried. — Smelts au gratin. — Ling and Hake. — Salmon à la Tartare. — Pickled Salmon. — Whitebait. — Oyster Patties. — Scalloped Oysters. — Scalloped Oysters à la Française. — Mackerel à la Normande. — Haddock Stuffed. — Cutlets of Cod. — Cutlets of Cod à l'Italienne. — Cutlets of Cod à la Genoise. — Cod with Tomatoes. — Cod Fricassee. — Cod Sounds Boiled. — Marinaded Cod Sounds. — Cod Stuffed and Baked. — Plaice. — Fried Fillets of Plaice. — Fried Fillets of Sole. — Fish Croquettes. — Fish Pudding. — Halibut . — Red Mullets à l'Italienne. — Red Mullets à la Genoise. — Red Mullet in Cases. — Boiled Whiting. — Fried Whiting. — Whiting à l'Italienne. — Whiting à la Genoise. — Lobster Cutlets. — Lobster Cutlets in Aspic. — Fried Sole. — Sole à la Parisienne. — Fillets of Sole à la Rouennaise. — Fillets of Sole à la Maître d'Hôtel. — Sole au gratin. — Gurnets baked. — Stewed Eels.
23. 23.PASTRY. — Puff Paste. — Patty Cases. — Good Short Crust. — Plainer Short Crust. — Economical Short Crust. — Flaky Crust. — Rough Puff Paste. — Flaky Bread Crust. — Beef-steak Pie. — Rabbit Pie. — Mince Pies. — Mushroom Pie. — Pigeon Pie. — Veal-and-Ham Pie. — Cornish Pasties. — Sausage Rolls. — Apple Tart. — Genoise Pastry. — Genoise Sandwiches. — Genoise iced-cakes. — Genoise Preserve-cakes. — Almond Cakes. — Cheese Cakes. — Tartlets. — Cheese d'Artois. — Cheese Straws. — Gooseberry Turnovers. — Petit Choux. — Apple Turnovers. — Apple Dumplings.
24. 24.PUDDINGS. — Beef-steak Pudding. — Suet Pudding. — Sultana Pudding. — Compote of Rice. — Queen Victoria Pudding. — Rice Bars. — Rice Cakes. — Orange Pudding. — Welcome-Guest Pudding. — Crème Frite. — Gâteau de Cerise. — Jaune Mange. — Apple Charlotte. — Viennoise Pudding. — Snow Pudding. — German Puffs. — Apple Amber Pudding. — Apple Pudding. — Raspberry Pudding. — Lemon Pudding. — Marmalade Pudding. — General Satisfaction. — Marlborough Pudding. — Yorkshire (or Batter) Pudding. — Curate's Puddings. — Canary Pudding. — Christmas Pudding. — Cabinet Pudding. — Auntie's Pudding. — Rhubarb Fool. — Scrap Pudding. — Bread-and-Cheese Pudding. — Mould of Rice. — Norfolk Dumpling. — Sago Pudding. — Rice Pudding. — Tapioca Pudding. — Semolina Pudding. — Swiss Apple Pudding. — Light Sultana Pudding. — Fun Pudding. — Sweet Custard Pudding. — Jam Roly-poly Pudding. — Treacle Roly-poly Pudding. — Custard Pudding. — Bread-and-Butter Pudding. — Ginger Pudding. — Fig Pudding. — Rice Balls. — Little Batter Puddings. — Ellen's Pudding. — Bread-and-Fruit Pudding. — Ground-Rice Pudding. — Cold Tapioca Pudding. — Tapioca and Apples. — Steamed Rice Pudding. — Ratafia Pudding. — Macaroni Pudding. — Eastern Pudding. — Ground-Barley Pudding. — Steamed Semolina Pudding. — Albert Puddings. — Pearl-Barley Pudding. — Baked Lemon Pudding. — West-of-England Pudding. — Pancakes. — Railway Pudding. — Poor Knight's Pudding. — Gooseberry Fool. — Apricot Pudding. — Stale-Bread Pudding. — Baked Plum Pudding. — Treacle Pudding. — Plum Pudding. — Windsor Pudding. — Spring Pudding. — Gingerbread Pudding. — Economical Bread Pudding. — Economical Ginger Pudding. — Economical Fig Pudding. — Economical Lemon Pudding. — Currant Pudding. — Plain Cold Cabinet Pudding. — Cornflour Pudding. — Swiss Pudding. — Brown-Bread Pudding. — Diplomatic Pudding. — Pease Pudding. — Hominy Porridge. — Hominy Pudding.
25. 25.VEGETABLES. — To Boil Potatoes. — To Steam Potatoes. — To Cook New Potatoes. — Baked Potatoes. — Brussels Sprouts. — To Boil a Cauliflower. — Green Peas. — French Beans. — Spinach. — Asparagus. — Jerusalem Artichokes. — Carrots. — Turnips. — Parsnips. — Haricot Beans. — Spanish Onions. — Celery. — Vegetable Marrows. — Cabbage. — Broad Beans. — Tomatoes. — Seakale. — Mushrooms. — Stewed Mushrooms. — Fried Potatoes. — Tomato Farni. — Cauliflower au gratin. — Potato Croquettes. — Salsify Patties. — Tomatoes au gratin. — Mashed Potatoes. — Mashed Potatoes (a plainer way). — Potato Balls. — Flaked Potatoes. — Rice for a Curry.
26. 26.SOUPS. — First Stock for Clear Soup. — White Stock. — Second Stock. — White Stock from Bones uncooked. — Clear Soup. — Julienne Soup. — Consommée au Royal. — Savoury Custard. — Consommée à la Princesse. — Friar Tuck. — Celery Soup. — Oyster Soup. — Haricot Soup. — Green Pea Purée. — Potage à l'Américaine. — Onion Soup. — Tapioca Cream. — Palestine Soup. — Potato Purée. — Egyptian Purée or Lentil Soup. — Pea Soup. — Calf-tail Soup. — Ox-tail Soup. — Sheep's-head Soup. — Tapioca Soup. — Ox-cheek Soup. — Giblet Soup. — Milk Soup. — Bonne Femme Soup. — Turnip Soup. — Rabbit Soup. — Hare Soup. — Mulligatawny Soup. — Parsnip Soup. — Red Lentil Soup. — Mock-Turtle Soup. — Pot-au-Feu. — Dr. Kitchener's Broth. — Crowdie.
27. 27.BREAD AND CAKES. — A Quartern Loaf. — Vienna Bread. — Unfermented Bread. — Milk Rolls. — Pound Cake. — Queen Cakes. — Rock Cakes. — Plain Rock Cakes. — Plain Seed Cake. — Sultana Cake. — Plain Plum Cake. — Rice Cake. — Cornflour Cake. — Scones. — Currant Cake. — Luncheon Cake. — Gingerbread. — Sponge Cake. — Sponge Roll. — Seed Cake. — Madeira Cake. — Buns. — Dough Cake. — Candied-peel Drops. — Shrewsbury Cakes. — Oatmeal Biscuits. — Shortbread. — Yorkshire Teacakes. — Ginger Biscuits. — Lemon-rock Cakes. — Soda Cakes. — Gingerbread Cakes. — Rice Buns. — Galettes.
28. 28.JELLIES AND CREAMS. — To clear Jellies. — To make Creams. — Strawberry Cream. — Charlotte Russe. — Custard Cream. — Bohemian Cream. — Wine Jelly. — Calf's-foot Stock. — Pineapple Jelly. — Aspic Jelly. — Claret Jelly. — Orange Jelly. — Strawberry Jelly. — Orange Cream. — Blancmange. — Vanilla Cream. — Gâteau aux Pommes. — Compote of Peaches. — Almond Bavarian Cream. — Stone Cream. — Lemon Sponge. — Floating Island. — Maraschino Cream. — Pistachio Cream. — Croquant of Oranges. — Chartreuse de Fruit. — Strawberry Charlotte. — Tipsy Cake. — Trifle. — Apple Flummery. — Apple Cream. — Alpine Snow. — Welsh Custard. — Cheap Custard. — Arrowroot Custard. — Plain Trifle. — Boiled Custard.
29. 29.SOUFFLÉES AND OMELETS. — Steamed Soufflée. — Cheese Fondu. — Omelet Soufflée. — A Savoury Omelet Soufflée. — Cheese Ramequins. — Batter for Fritters (Kromesky). — Apple Fritters. — A Small Savoury Omelet.
30. 30.INVALID COOKERY. — Raw-beef Tea. — Beef Tea. — Mutton Broth. — Clear Barley-water. — Thick Barley-water. — Rice Water. — Apple Water. — Lemonade. — A Cup of Arrowroot. — Arrowroot Pudding. — Treacle Posset. — White-wine Whey. — Orangeade. — Toast and Water. — Sago Gruel. — Prune Drink. — Rice Milk. — Suet and Milk. — Invalids' Soup. — Gruel. — Bran Tea. — Linseed Tea. — Boiled Apple-water. — Sole for an Invalid. — Chicken Fillets for an Invalid. — Sweetbreads plainly boiled.
31. 31.SUPPER DISHES AND SALADS. — Ox Tongue. — Galantine of Fowl. — Galantine of Veal. — Galantine of Turkey. — Lobster Salad. — Miroton of Lobster. — Chicken Salad. — Mayonnaise of Salmon. — Oyster Salad. — Celery Salad. — Tomato Salad. — Cauliflower Salad. — Potato Salad. — Haricot Salad. — Lentil Salad. — Mixed Salad. — Spring Salad.
32. 32.MISCELLANEOUS DISHES. — Cheese Pâtés. — Welsh Rare-bit. — Toasted Cheese. — Cheese Pudding. — Macaroni and Cheese. — Macaroni Stewed in Milk. — Macaroni Stewed in Stock. — Savoury Rice. — Cheese Sandwiches. — Rice Stewed with Cheese. — Stewed Normandy Pippins.
33. 33.ODDS AND ENDS. — Croutons of Bread for Soup. — Toasted Bread for Soup. — Bread-crumbs. — Browned Bread-crumbs. — Browned Crumbs for Game. — Macédoine of Vegetables. — Pickle for Meat. — Fried Parsley. — Rendering down Fat. — To clarify Dripping. — To clarify Butter. — To blanch Almonds and Pistachio Kernels.
34. 34.HOW TO USE UP FRAGMENTS. — Scraps of Bread. — Cold Potatoes. — Scraps of Meat. — Fat, cooked or uncooked. — Fat Skimmings from the Stock-pot. — Dripping. — Scraps of Cheese. — Cold Vegetables. — Water in which Vegetables have been boiled. — Boilings from Meats.
35. 35.FORCEMEATS. — Veal Stuffing. — Sage-and-Onion Stuffing. — Quenelle Forcemeat. — Forcemeat Balls. — Imitation Foie Gras.
36. 36.PRESERVES. — Strawberry Jam. — Raspberry Jam. — Rhubarb Jam. — Red Gooseberry Jam. — Damson Jam. — Black-currant Jam.
37. 37.MENUS. — I. — II. — III. — IV. — V. — VI. — VII. — VIII. — IX. — X. — XI. — XII. — XIII. — XIV. — XV. — XVI. — XVII. — XVIII. — XIX.
38. 38.SUPPERS. — Cold Supper. 12 People. — Cold Supper. 12 People. — Cold Supper. 20 People. — Cold Supper. 20 People. — High Tea for 12 People, for Lawn Tennis Parties, &c. — Supper for 50 People. Guests not seated. — Supper for 50 People. Guests not seated. Less expensive.
39. 39.INDEX.

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