| BOILING
|
|---|
| 1. | Leg of Mutton | 130
|
| 2. | Neck of Mutton | 131
|
| 3. | Lamb | 131
|
| 4. | Veal | 131
|
| 5. | Beef Bouilli | 132
|
| 6. | To Salt Meat | 134
|
| | To Pickle Meat | 135
|
| 7. | A Round of Salted Beef | 136
|
| 8. | H-Bone of Beef | 137
|
| 9. | Ribs of Beef salted and rolled | 138
|
| 10. | Half a Calf's Head | 138
|
| 11. | Pickled Pork | 140
|
| 12. | Petit-Toes, or Sucking-Pig's Feet | 141
|
| 13. | Bacon | 141
|
| 14. | Ham | 142
|
| 15. | Tongue | 143
|
| 16. | Turkeys, Capons, Fowls, Chickens, &c. | 144
|
| 17. | Rabbits | 146
|
| 18. | Tripe | 146
|
| 18* | Cow-Heel | 147
|
| BOILING
|
|---|
| 19. | Sir-Loin of Beef | 148
|
| 20. | Ribs of Beef | 150
|
| 21. | Ribs of Beef boned and rolled | 150
|
| 23. | MUTTON | 151
|
| 24. | A Leg | 152
|
| 26. | A Chine or Saddle | 152
|
| 27. | A Shoulder | 152
|
| 28. | A Loin | 152
|
| 29. | A Neck | 153
|
| 30. | A Breast | 153
|
| 31. | A Haunch | 153
|
| 32. | Mutton, Venison fashion | 153
|
| 33. | VEAL | 154
|
| 34. | Fillet of Veal | 155
|
| 35. | A Loin | 155
|
| 36. | A Shoulder | 155
|
| 37. | Neck, best end | 155
|
| 38. | Breast | 156
|
| 39. | Veal Sweetbread | 156
|
| 40. | LAMB | 156
|
| 41. | Hind-Quarter | 157
|
| 42. | Fore-Quarter | 157
|
| 43. | Leg | 158
|
| 44. | Shoulder | 158
|
| 45. | Ribs | 158
|
| 46. | Loin | 158
|
| 47. | Neck | 158
|
| 48. | Breast | 158
|
| 49. | PORK | 158
|
| 50. | A Leg | 159
|
| 51. | Mock Goose | 159
|
| 52. | The Griskin | 160
|
| 53. | A Bacon Spare-Rib | 160
|
| 54. | Loin | 160
|
| 55. | A Chine | 161
|
| 56. | A Sucking-Pig | 161
|
| 57. | Turkey, Turkey Poults, and other Poultry | 163
|
| 58. | Capons or Fowls | 165
|
| 59. | Goose | 166
|
| 60. | Green Goose | 168
|
| 61. | Duck | 168
|
| 63. | Haunch of Venison | 169
|
| 64. | Neck and Shoulder of Venison | 170
|
| 65. | A Fawn | 170
|
| 65* | A Kid | 170
|
| 66. | Hare | 170
|
| 66* | Mock Hare | 172
|
| 67. | Rabbit | 172
|
| 68. | Pheasant | 173
|
| 69. | Mock Pheasant | 174
|
| 69* | Guinea and Pea Fowls | 175
|
| 70. | Partridges | 175
|
| 71. | Black Cock | 175
|
| 72. | Moor Game | 175
|
| 73. | Grouse | 175
|
| 74. | Wild Ducks | 175
|
| 75. | Widgeons and Teal | 175
|
| 76. | Woodcock | 176
|
| 77. | Snipes | 176
|
| 78. | Pigeons | 176
|
| 80. | Larks and other small Birds | 177
|
| 81. | Wheatears | 178
|
| 82. | Lobster | 178
|
| FRYING
|
|---|
| 83. | To Clarify Drippings | 179
|
| 84. | To clarify Suet to fry with | 180
|
| 85. | Steaks | 181
|
| 86. | Beef-Steaks and Onions | 181
|
| 87. | Sausages | 181
|
| 88. | Sweetbreads full dressed | 182
|
| 89. | Sweetbreads plain | 182
|
| 90. | Veal Cutlets | 183
|
| 92. | Lamb, or Mutton Chops | 183
|
| 93. | Pork Chops | 184
|
| BROILING
|
|---|
| 94. | Chops or Steaks | 185
|
| 95. | Kidneys | 187
|
| 97. | A Fowl or Rabbit, &c. | 188
|
| 98. | Pigeons | 188
|
| VEGETABLES
|
|---|
| 102. | Sixteen ways of Dressing Potatoes | 190
|
| 102* | Cold Potatoes Fried | 191
|
| 103. | Potatoes boiled and broiled | 192
|
| 104. | Potatoes fried in Slices or Shavings | 192
|
| 105. | Potatoes fried whole | 192
|
| 106. | Potatoes mashed | 192
|
| 107. | Potatoes mashed with Onions | 193
|
| 108. | Potatoes Escalloped | 193
|
| 108* | Colcannon | 193
|
| 109. | Potatoes Roasted | 193
|
| 110. | Potatoes Roasted under Meat | 194
|
| 111. | Potato Balls | 194
|
| 112. | Potato Balls Ragoût | 194
|
| 114. | Potato Snow | 194
|
| 115. | Potato Pie | 194
|
| 116. | New Potatoes | 195
|
| 117. | Cabbage | 195
|
| 119. | Boiled Cabbage fried | 196
|
| 120. | Savoys | 196
|
| 121. | Sprouts and Young Greens | 196
|
| 122. | Spinage | 196
|
| 123. | Asparagus | 197
|
| 124. | Sea Kale | 198
|
| 125. | Cauliflower | 198
|
| 126. | Broccoli | 198
|
| 127. | Red Beet-Roots | 199
|
| 128. | Parsneps | 199
|
| 129. | Carrots | 199
|
| 130. | Turnips | 199
|
| 131. | To Mash Turnips | 200
|
| 132. | Turnip-Tops | 200
|
| 133. | French Beans | 200
|
| 134. | Green Pease | 201
|
| 135. | Cucumber Stewed | 202
|
| 136. | Artichokes | 202
|
| 137. | Stewed Onions | 203
|
| 138* | Salads | 203
|
| FISH
|
|---|
| 140. | Turbot to Boil | 205
|
| 143. | A Brill | 206
|
| 144. | Soles to Boil | 206
|
| 145. | Soles, or other Fish, to Fry | 207
|
| 146. | Soles to stew | 210
|
| 147. | Fillet of soles, Brown or White | 210
|
| 148. | Skate | 210
|
| 149. | Cod Boiled | 210
|
| 150. | Salt Fish Boiled | 211
|
| 151. | Slices of Cod Boiled | 212
|
| 152. | Fresh Sturgeon | 213
|
| 153. | Whitings Fried | 213
|
| 154. | Skate Fried | 213
|
| 155. | Plaice or Flounders, Fried or Boiled | 214
|
| 156. | Water Souchy | 214
|
| 157. | Haddock Boiled | 215
|
| 157* | Findhorn Haddocks | 215
|
| 158. | To stew Cod's Skull, Soles, Carp, Trout, Perch, Eel, or Flounder | 216
|
| | Salt Fish Pie | 217
|
| 159. | Perch, Roach, Dace, Gudgeons, &c. Fried | 218
|
| 160. | Perch Boiled | 218
|
| 161. | Salmon, Herrings, Sprats, Mackerel, &c. Pickled | 219
|
| 162. | Salmon Boiled | 219
|
| 163. | Fresh Salmon Broiled | 220
|
| 164. | Soles or Eels, &c &c. stewed Wiggy's way | 221
|
| 165. | To fry Eels | 222
|
| 166. | Spitchcocked Eels | 222
|
| 167. | Mackerel Boiled | 223
|
| 169. | Mackerel Broiled | 224
|
| 170. | Mackerel Baked | 224
|
| 170* | Sprats Broiled | 225
|
| 170** | Sprats Stewed | 225
|
| 171* | Herrings Broiled | 225
|
| 172. | Red Herrings, and other Dried Fish | 226
|
| 173. | Smelts, Gudgeons, Sprats, or other small Fish, fried | 227
|
| 175. | Potted Prawns, Shrimps, or Cray-fish | 227
|
| 176. | Lobster | 228
|
| 177. | Crab | 228
|
| 178. | Potted Lobster or Crab | 229
|
| 181. | OYSTERS | 229
|
| 182. | Scolloped Oysters | 232
|
| 182* | Stewed Oysters | 232
|
| 183. | Oysters Fried | 233
|
| BROTHS, GRAVIES, AND SOUPS.
|
|---|
| 185. | Beef Broth | 234
|
| 186. | Beef Gravy | 235
|
| 188. | Strong Savoury Gravy | 236
|
| 189. | Cullis, or Thickened Gravy | 236
|
| 191. | Veal Broth | 237
|
| 192. | Veal Gravy | 237
|
| 193. | Knuckle of Veal, or Shin or Leg of Beef, Soup | 237
|
| 194. | Mutton Broth | 238
|
| 195. | Mock Mutton Broth, without Meat, in Five Minutes | 239
|
| 196. | The Queen's Morning "Bouillon de Santé" | 239
|
| 198. | Ox-Heel Jelly | 239
|
| 200. | Clear Gravy Soups | 240
|
| 204. | Scotch Barley Broth | 241
|
| 205. | Scotch Soups | 243
|
| | Winter Hotch-Potch | 243
|
| | Cocky-Leeky Soup | 243
|
| | Lamb Stove or Lamb Stew | 244
|
| 205* | Scotch Brose | 244
|
| 212. | Carrot Soup | 244
|
| 213. | Turnip and Parsnep Soups | 245
|
| 214. | Celery Soup | 245
|
| 216. | Green Pease Soup | 246
|
| 217. | Plain Green Pease Soup without Meat | 246
|
| 218. | Pease Soup | 247
|
| 220. | Pease Soup and Pickled Pork | 249
|
| 221. | Plain Pease Soup | 250
|
| 222. | Asparagus Soup | 250
|
| 224. | Maigre, or Vegetable Gravy Soup | 251
|
| 225. | Fish Soups: Eel Soup | 252
|
| 229. | Cheap Soups | 253
|
| 227. | Winter Soup | 254
|
| | A Gallon of Barley Broth for a Groat | 255
|
| 235. | Craw-Fish Soup | 256
|
| 237. | Lobster Soup | 257
|
| 238. | Soup and Bouilli | 257
|
| 239. | Ox-Head Soup | 258
|
| 240. | Ox-Tail Soup | 260
|
| 240* | Ox-Heel Soup | 261
|
| 241. | Hare, Rabbit, or Partridge Soup | 262
|
| 242. | Game Soup | 263
|
| 244. | Goose or Duck Giblet Soup | 263
|
| 245. | Mock Mock Turtle | 265
|
| 247. | Mock Turtle | 266
|
| 248. | English Turtle | 270
|
| 249. | Curry, or Mullaga-Tawny Soup | 270
|
| 250. | Turtle Soup | 271
|
| 252. | Portable Soup, or Glaze | 272
|
| 252* | To Clarify Broth or Gravy | 276
|
| GRAVIES AND SAUCES
|
|---|
| | Melted Butter | 277
|
| 255. | Zest, for Chops, Sauces, and Made Dishes | 278
|
| | Melted Butter | 279
|
| 257. | Thickening | 280
|
| 259. | Clarified Butter | 281
|
| 260. | Burnt Butter | 281
|
| 260* | Oiled Butter | 281
|
| 261. | Parsley and Butter | 282
|
| 263. | Gooseberry Sauce | 282
|
| 264. | Chervil, Basil, Tarragon, Burnet, Cress and Butter | 283
|
| 265. | Fennel and Butter for Mackerel, &c. | 283
|
| 266. | Mackerel Roe Sauce | 283
|
| 267. | Egg Sauce | 283
|
| 269. | Plum-Pudding Sauce | 284
|
| 270. | Anchovy Sauce | 284
|
| 272. | Garlic Sauce | 284
|
| 273. | Lemon Sauce | 285
|
| 274. | Caper Sauce | 285
|
| 275. | Mock Caper Sauce | 285
|
| 278. | Oyster Sauce | 285
|
| 280. | Preserved Oysters | 286
|
| 283. | Shrimp Sauce | 287
|
| 284. | Lobster Sauce | 288
|
| 285. | Sauce for Lobster, &c. | 289
|
| 287. | Liver and Parsley Sauce | 289
|
| | Liver and Lemon Sauce | 289
|
| 288. | Liver Sauce for Fish | 290
|
| 289. | Celery Sauce, White | 290
|
| 290. | Celery Sauce Purée, for boiled Turkey, Veal, Fowls, &c. | 291
|
| 291. | Green, or Sorrel Sauce | 291
|
| 292. | Tomata, or Love-Apple Sauce | 291
|
| 293. | Mock Tomata Sauce | 292
|
| 294. | Eschalot Sauce | 292
|
| 296. | Young Onion Sauce | 292
|
| 297. | Onion Sauce | 293
|
| 298. | White Onion Sauce | 293
|
| 299. | Brown Onion Sauces, or Onion Gravy | 293
|
| 300. | Sage and Onion, or Goose-stuffing Sauce | 294
|
| 303. | Green Mint Sauce | 294
|
| 304. | Apple Sauce | 295
|
| 305. | Mushroom Sauce | 295
|
| 306. | Mushroom Sauce, Brown | 296
|
| 307. | Mushroom Sauce, Extempore | 296
|
| 310. | Poor Man's Sauce | 296
|
| 311. | The Spaniard's Garlic Gravy | 297
|
| 311* | Mr. Kelly's Sauce for Boiled Tripe, Calf-head, or Cow-heel | 297
|
| | Mr. Kelly's Sauce Piquante | 297
|
| 317. | Fried Parsley | 298
|
| 318. | Crisp Parsley | 298
|
| 319. | Fried Bread Sippets | 298
|
| 320. | Fried Bread-Crumbs | 299
|
| 321. | Bread Sauce | 299
|
| 321* | Rice Sauce | 299
|
| 322. | Browning | 300
|
| 326. | Gravy for Roast Meat | 302
|
| 327. | Gravy for Boiled Meat | 303
|
| 328. | Wow Wow Sauce for Stewed or Bouilli Beef | 303
|
| 329. | Beef Gravy Sauce | 303
|
| 337. | Game Gravy | 305
|
| 338. | Orange Gravy Sauce, for Wild Ducks, Woodcocks, Snipes, Widgeon, and Teal, &c. | 305
|
| 341. | Bonne Bouche for Goose, Duck, or Roast Pork | 306
|
| 342. | Robert Sauce for Roast Pork, or Geese, &c. | 306
|
| 343. | Turtle Sauce | 307
|
| 343* | Essence of Turtle | 307
|
| 344. | Wine Sauce for Venison or Hare | 308
|
| 345. | Sharp Sauce for Venison | 308
|
| 346. | Sweet Sauce for Venison or Hare | 308
|
| 347. | Mutton Gravy for Venison or Hare | 308
|
| 348. | Curry Sauce | 309
|
| 351. | Essence of Ham | 309
|
| 355. | Grill Sauce | 309
|
| | Sauce à la Tartare | 310
|
| 356. | Sauce for Steaks, or Chops, Cutlets, &c. | 310
|
| 359. | Sauce Piquante for Cold Meat, Game, Poultry, Fish, &c. or Salads | 311
|
| 360. | Sauce for Hashes of Mutton or Beef | 311
|
| 361. | Sauce for Hashed or Minced Veal | 313
|
| 364. | Bechamel, or White Sauce | 313
|
| 364-2. | A more Economical White Sauce | 314
|
| 365. | Poivrade Sauce | 315
|
| 369. | Mustard in a Minute | 315
|
| 370. | Mustard | 315
|
| 371. | Salt | 316
|
| 372. | Salad Mixture | 316
|
| | Boiled Salad | 317
|
| 373. | FORCEMEAT STUFFINGS | 318
|
| 374. | Stuffing for Veal, Roast Turkey, Fowl, &c. | 322
|
| 375. | Veal Forcemeat | 322
|
| 377. | Stuffing for Turkeys or Fowls, &c. | 323
|
| 378. | Goose or Duck Stuffing | 323
|
| 379. | Stuffing for Hare | 323
|
| 380. | Forcemeat Balls for Turtle, Mock Turtle, or Made Dishes | 323
|
| 381. | Egg Balls | 324
|
| | Brain Balls | 324
|
| 382. | Curry Balls for Mock Turtle, Veal, Poultry, Made Dishes, &c. | 324
|
| 383. | Fish Forcemeat | 324
|
| 386. | Zest Balls | 325
|
| 387. | Orange or Lemon Peel, to mix with Stuffing | 325
|
| 388. | Clouted or Clotted Cream | 325
|
| 390. | Raspberry Vinegar | 325
|
| 391. | Syrup of Lemons | 326
|
| 392. | The Justice's Orange Syrup for Punch or Puddings | 326
|
| 393. | Syrup of Orange or Lemon-Peel | 327
|
| 395. | Vinegar for Salads | 327
|
| 396. | Tarragon Vinegar | 327
|
| 397. | Basil Vinegar or Wine | 328
|
| 397* | Cress Vinegar | 328
|
| 398. | Green Mint Vinegar | 329
|
| 399. | Burnet or Cucumber Vinegar | 329
|
| 399* | Horseradish Vinegar | 329
|
| 400. | Garlic Vinegar | 329
|
| 401. | Eschalot Vinegar | 330
|
| 402. | Eschalot Wine | 330
|
| 403. | Camp Vinegar | 331
|
| 404. | Cayenne Pepper | 331
|
| 405. | Essence of Cayenne | 332
|
| 405* | Chili Vinegar | 333
|
| 406. | Chili, or Cayenne Wine | 333
|
| 407. | Essence of Lemon-Peel | 333
|
| 407* | Artificial Lemon-Juice | 334
|
| 408. | Quint-Essence of Lemon-Peel | 334
|
| 408* | Tincture of Lemon-Peel | 334
|
| 409. | Essence of Celery | 335
|
| 411. | Aromatic Essence of Ginger | 335
|
| 412. | Essence of Allspice for Mulling of Wine | 335
|
| 413. | Tincture of Allspice | 336
|
| 413* | Tincture of Nutmeg | 336
|
| 414. | Essence of Clove and Mace | 336
|
| 415. | Tincture of Clove | 336
|
| 416. | Essence of Cinnamon | 336
|
| 416* | Tincture of Cinnamon | 336
|
| 417. | Essence of Marjoram | 337
|
| 417* | Vegetable Essences | 337
|
| 420. | Soup-Herb Spirit | 337
|
| 421. | Spirit of Savoury Spice | 338
|
| 422. | Soup-herb and Savoury Spice Spirit | 338
|
| 423. | Relish for Chops, &c. | 338
|
| 425. | Fish Sauce | 339
|
| 427. | Keeping Mustard | 339
|
| 429. | Sauce Superlative | 339
|
| 433. | Quintessence of Anchovy | 341
|
| 434. | Anchovy Paste | 343
|
| 435. | Anchovy Powder | 344
|
| 438. | Walnut Catchup | 344
|
| 439. | Mushroom Catchup | 345
|
| 440. | Quintessence of Mushrooms | 347
|
| 441. | Oyster Catchup | 347
|
| 442. | Cockle and Muscle Catchup | 348
|
| 446. | Pudding Catchup | 348
|
| 448. | Potato Starch | 348
|
| | Of the Flour of Potatoes | 349
|
| 453. | Salad or Piquante Sauce for Cold Meat, Fish, &c. | 350
|
| 455. | Curry Powder | 350
|
| 457. | Savoury Ragoût Powder | 351
|
| 458. | Pease Powder | 352
|
| 458* | Horseradish Powder | 353
|
| 459. | Soup-herb Powder, or Vegetable Relish | 353
|
| 460. | Soup-herb and Savoury Powder, or Quintessence of Ragoût | 354
|
| 461. | To Dry Sweet and Savoury Herbs | 354
|
| 462. | The Magazine of Taste | 356
|
| 463. | Toast and Water | 357
|
| 464. | Cool Tankard, or Beer Cup | 358
|
| 465. | Cider Cup | 358
|
| 466. | Flip | 359
|
| 467. | Tewahdiddle | 359
|
| 467* | Sir Fleetwood Shepherd's Sack Posset | 359
|
| 468. | To Bottle Beer | 360
|
| 469. | Rich Raspberry Wine or Brandy | 360
|
| 471. | Liqueurs | 361
|
| 474. | Caraçoa | 361
|
| 475. | Clarified Syrup | 362
|
| 476. | Capillaire | 362
|
| 477. | Lemonade in a Minute | 362
|
| 478. | Punch | 363
|
| 479. | Shrub, or Essence of Punch | 363
|
| 479* | White, Red, or Black Currant, Grape, Raspberry, &c. Jelly | 363
|
| 480. | Mock Arrack | 364
|
| 481. | Calves' Feet Jelly | 364
|
| MADE DISHES, &c.
|
|---|
| 483. | Receipts for Economical Made Dishes | 366
|
| | Ham | 366
|
| | Fillet of Veal | 367
|
| | Sirloin of Beef | 367
|
| | Neck of Mutton | 368
|
| | Hare | 369
|
| | Calf's Head | 369
|
| 484. | To Hash Mutton, &c. | 370
|
| 485. | To warm Hashes, Made Dishes, Stews, Ragouts, Soups, &c. | 371
|
| 486. | To Hash Beef, &c. | 371
|
| 487. | Cold Meat Broiled, with Poached Eggs | 372
|
| 488. | Mrs. Phillips's Irish Stew | 372
|
| | To make an Irish Stew, or Hunter's Pie | 373
|
| 488* | A good Scotch Haggis | 373
|
| | Minced Collops | 373
|
| 489. | Haricot Mutton | 374
|
| 490. | Mutton-Chops delicately Stewed, and good Mutton Broth | 375
|
| 491. | Shoulder of Lamb Grilled | 375
|
| 492. | Lamb's Fry | 376
|
| 493. | Shin of Beef Stewed | 376
|
| 494. | Brisket of Beef Stewed | 378
|
| 495. | Haricot of Beef | 378
|
| 496. | Savoury Salt Beef Baked | 378
|
| 497. | Curries | 379
|
| 500. | Stewed Rump-Steaks | 380
|
| 501. | Broiled Rump-Steak with Onion Gravy | 381
|
| 502. | Alamode Beef, or Veal | 381
|
| 503. | To Pot Beef, Veal, Game, or Poultry, &c. | 383
|
| 504. | Sandwiches | 385
|
| 504* | Meat Cakes | 386
|
| 505. | Bubble and Squeak, or fried Beef or Mutton and Cabbage | 387
|
| 506. | Hashed Beef, and Roast Beef Bones Boiled | 387
|
| 507. | Ox-Cheek Stewed | 388
|
| 508. | Ox-Tails Stewed | 389
|
| 509. | Potted Ham, or Tongue | 389
|
| 511. | Hashed Veal | 389
|
| 511* | Hashed or Minced Veal | 389
|
| 512. | To make an excellent Ragoût of Cold Veal | 390
|
| 515. | Breast of Veal Stewed | 390
|
| 517. | Breast of Veal Ragoût | 390
|
| 517* | Scotch Collops | 392
|
| 518. | Veal Olives | 392
|
| 519. | Cold Calf's Head Hashed | 393
|
| 520. | Calf's Head Hashed, or Ragoût | 393
|
| 521. | Veal Cutlets Broiled plain, or Full-dressed | 394
|
| 522. | Knuckle of Veal, to Ragoût | 394
|
| 523. | Knuckle of Veal stewed with Rice | 395
|
| 524. | Mr. Gay's Receipt to Stew a Knuckle of Veal | 395
|
| 526. | Slices of Ham or Bacon | 396
|
| 527. | Relishing Rashers of Bacon | 397
|
| 528. | Hashed Venison | 397
|
| 529. | Hashed Hare | 397
|
| 529* | Jugged Hare | 398
|
| 530. | Dressed Ducks, or Goose Hashed | 399
|
| 530* | Ragoût of Poultry, Game, Pigeons, Rabbits, &c. | 400
|
| 531. | Stewed Giblets | 401
|
| 533. | Hashed Poultry, Game, or Rabbit | 401
|
| 534. | Pulled Turkey, Fowl, or Chicken | 402
|
| 535. | To dress Dressed Turkey, Goose, Fowl, Duck, Pigeon, or Rabbit | 402
|
| 538. | Devil | 403
|
| 538. | Crusts of Bread for Cheese, &c. | 404
|
| 539. | Toast and Cheese | 404
|
| 540. | Toasted Cheese, No. 2 | 405
|
| 541. | Buttered Toast and Cheese | 406
|
| 542. | Pounded Cheese | 406
|
| 543. | Macaroni | 406
|
| | Macaroni Pudding | 407
|
| 543* | Omelettes and various ways of dressing Eggs | 408
|
| 544. | Marrow-Bones | 412
|
| 545. | Eggs fried with bacon | 412
|
| 545* | Ragoût of Eggs and Bacon | 412
|
| 546. | To Poach Eggs | 413
|
| 547. | To boil Eggs to eat in the Shell, or for Salads | 414
|
| 548. | Eggs Poached with Sauce of Minced Ham | 414
|
| 549. | Fried Eggs and Minced Ham or Bacon | 415
|
| TEA & COFFEE
|
|---|
| 550. | Tea | 415
|
| | Coffee | 416
|
| PUDDINGS
|
|---|
| 551. | Suet Pudding, Wiggy's way | 417
|
| 552. | Yorkshire Pudding under Roast Meat, the Gypsies' way | 417
|
| 553. | Plum Pudding | 418
|
| 554. | My Pudding | 418
|
| | Maigre Plum Pudding | 419
|
| | A Fat Pudding | 420
|
| 555. | Pease Pudding | 420
|
| 556. | Plain Bread Pudding | 421
|
| 557. | Bread and Butter Pudding | 421
|
| 558. | Pancakes and Fritters | 421
|
| 560. | Mr. Henry Osborne's Puddings | 422
|
| | Boston Apple Pudding | 422
|
| | Spring Fruit Pudding | 423
|
| | Nottingham Pudding | 423
|
| | Batter Pudding | 423
|
| | Newmarket Pudding | 423
|
| | Newcastle, or Cabinet Pudding | 424
|
| | Vermicelli Pudding | 424
|
| | Bread Pudding | 424
|
| | Custard Pudding | 424
|
| MISCELLANEOUS
|
|---|
| | Boiled Custards | 425
|
| | Spring Fruit Soup | 425
|
| | Spring Fruit Pudding | 425
|
| | Spring Fruit - A Mock Gooseberry Sauce for Mackerel, &c. | 426
|
| | Spring Fruit Tart | 426
|
| | Spring Cream, or Mock Gooseberry Fool | 426
|
| | Spring Fruit Sherbet | 426
|
| | Gourds Stewed | 426
|
| | Gourd Soup | 427
|
| | Fried Gourds | 427
|
| 563. | To make Beef, Mutton, or Veal Tea | 427
|
| 564. | Mutton Broth for the Sick | 428
|
| 565. | Barley Water | 429
|
| 566. | Whey | 429
|
| 567. | Toothach and Anti-rheumatic Embrocation | 430
|
| 569. | Stomachic Tincture | 430
|
| 570. | Paregoric Elixir | 431
|
| 572. | Dr. Kitchiner's Receipt to make Gruel | 431
|
| 572* | Scotch Burgoo | 432
|
| 573. | Anchovy Toast | 433
|
| 574. | Deviled Biscuit | 433
|
| MARKETING TABLES
|
|---|
| | Meat | 434
|
| | Poultry | 436
|
| | Fish | 437
|
| | Vegetables | 439
|
| APPENDIX
|
|---|
| Pastry, Preserves, Bread, Puddings, Pickles, &c. &c.
|
|---|
| 1. | Puff Paste | 440
|
| 2. | Paste for Meat or Savoury Pies | 440
|
| 3. | Tart Paste for Family Pies | 440
|
| 4. | Sweet, or Short and Crisp Tart Paste | 441
|
| 5. | Raised Pies | 441
|
| 6. | Paste for Boiled Puddings | 441
|
| 7. | Paste for stringing Tartlets, &c. | 442
|
| 8. | Paste for Croquants or Cut Pastry | 442
|
| 9. | Venison Pasty | 442
|
| 10. | Mutton or Veal Pie | 442
|
| 11. | Hare Pie | 443
|
| 12. | Savoury Pies, Pasties, and Patties | 443
|
| 13. | Pigeon or Lark Pie | 444
|
| 14. | Giblet Pie | 444
|
| 15. | Rump-Steak Pie | 445
|
| 16. | Chicken Pie | 445
|
| 17. | Rabbit Pie | 445
|
| 18. | Raised French Pie | 446
|
| 19. | Raised Ham Pie | 446
|
| 20. | Veal and Ham Pie | 447
|
| 21. | Raised Pork Pie | 447
|
| 22. | Eel Pie | 447
|
| 23. | Raised Lamb Pies | 448
|
| 24. | Beef-Steak Pudding | 448
|
| 25. | Vol au Vent | 449
|
| 26. | Oyster Patties | 449
|
| 27. | Lobster Patties | 449
|
| 28. | Veal and Ham Patties | 450
|
| 29. | Chicken and Ham Patties | 450
|
| 30. | Ripe Fruit Tarts | 450
|
| 31. | Icing for Fruit Tarts, Puffs, or Pastry | 450
|
| 32. | Apple Pie | 451
|
| 33. | Apple Tart Creamed | 451
|
| 34. | Tartlets, such as are made at the Pastry Cooks | 451
|
| 35. | French Tart of Preserved Fruit | 451
|
| 36. | Small Puffs of Preserved Fruit | 452
|
| 37. | Cranberry Tart | 452
|
| 38. | Mince Pies | 452
|
| 39. | Mince Meat | 452
|
| 40. | Cheesecakes | 453
|
| 41. | Lemon Cheesecakes | 454
|
| 42. | Orange Cheesecakes | 454
|
| 43. | Almond Cheesecakes | 454
|
| 44. | Mille Feuilles, or a Pyramid of Paste | 454
|
| [Pages 455-458 are missing from the original]
|
| 56. | Bride, or Wedding Cake | 459
|
| 57. | Plain Pound Cake | 460
|
| 58. | Plum Pound Cake | 460
|
| 59. | Common Seed Cake | 460
|
| 60. | Rich Yeast Cake | 460
|
| 61. | Queen, or Heart Cakes | 461
|
| 62. | Queen's Drops | 461
|
| 63. | Shrewsbury Cakes | 462
|
| 64. | Banbury Cakes | 462
|
| 65. | Bath Buns | 462
|
| 66. | Sponge Biscuits | 463
|
| 67. | Savoy Cake, or Sponge Cake in a Mould | 463
|
| 68. | Biscuit Drops | 463
|
| 69. | Savoy Biscuits | 464
|
| 70. | Italian Macaroons | 464
|
| 71. | Ratafia Cakes | 464
|
| 72. | Almond Sponge Cake | 465
|
| 73. | Ratafia Cake | 465
|
| 74. | Diet Bread Cake | 465
|
| 75. | Orange Gingerbread | 466
|
| 76. | Gingerbread Nuts | 466
|
| 77. | Plain Buns | 466
|
| 78. | Cross Buns | 467
|
| 79. | Seed Buns | 467
|
| 80. | Plum Buns | 467
|
| 81. | Orgeat | 467
|
| 82. | Baked Pears | 468
|
| 83. | To Dry Apples | 468
|
| 84. | Icing, for Twelfth or Bride Cake | 469
|
| 85. | To Boil Sugar to Caramel | 469
|
| 86. | A Croquante of Paste | 470
|
| 87. | Derby or Short Cakes | 470
|
| 88. | Egg and Ham Patties | 470
|
| 89. | Damson, or other Plum Cheese | 470
|
| 90. | Barley Sugar | 471
|
| 91. | Barley Sugar Drops | 471
|
| 92. | Raspberry Jam | 471
|
| 93. | Apricot, or any Plum Jam | 472
|
| 94. | Lemon Chips | 472
|
| 95. | Dried Cherries | 473
|
| 96. | Green Gages Preserved in Syrup | 473
|
| 97. | To Preserve Ginger | 474
|
| 98. | To Preserve Cucumbers | 474
|
| 99. | Preserved Fruit, without Sugar | 475
|
| 100. | BREAD | 475
|
| 100* | French Bread and Rolls | 475
|
| 101. | Sally Lunn - Tea Cakes | 476
|
| 102. | Muffins | 476
|
| 103. | Crumpets | 477
|
| 104. | Yorkshire Cakes | 477
|
| | Observations on Puddings and Pies | 478
|
| [Pages 479-486 are missing from the original]
|
| | Observations on Pickles | 487
|
| [Pages 489-490 are missing from the original]
|
| 117. | Gherkins | 491
|
| 118. | French Beans, Nasturtiums, &c. | 491
|
| 119. | Beet Roots | 491
|
| 120. | Red Cabbage | 492
|
| 121. | Onions | 492
|
| 122. | Cauliflowers or Broccoli | 492
|
| 123. | Indian or Mixed Pickle - Mango or Piccalilli | 493
|
| END
|