Charlotte Campbell Lady Bury

The Lady's Own Cookery Book, and New Dinner-Table Directory

In Which will Be Found a Large Collection of Original Receipts. 3rd ed
Published by Good Press, 2022
goodpress@okpublishing.info
EAN 4057664625465

Table of Contents


PREFACE.
THE LADY’S OWN COOKERY BOOK.
GENERAL DIRECTIONS.
A CATALOGUE OF THINGS IN SEASON.
JANUARY.
FEBRUARY.
MARCH.
APRIL.
MAY.
JUNE.
JULY.
AUGUST.
SEPTEMBER.
OCTOBER.
NOVEMBER.
DECEMBER.
GENERAL RULES FOR A GOOD DINNER.
A DINNER FOR FOURTEEN OR SIXTEEN PERSONS.
First Course.
DINNER FOR TWELVE OR FOURTEEN PERSONS.
DINNER FOR TEN OR TWELVE PERSONS.
DINNER FOR EIGHT PERSONS.
DINNER FOR SIX PERSONS.
DINNER FOR FOUR PERSONS.
SOUPS.
Almond Soup.
Asparagus Soup.
Another.
Calf’s Head Soup.
Carrot Soup.
Another.
Clear Soup.
Clear Herb Soup.
Cod’s Head Soup.
Crawfish Soup.
Crawfish, or Lobster Soup.
Curry or Mulligatawny Soup.
Eel Soup.
Fish Soup.
French Soup.
Friar’s Chicken.
Giblet Soup. No. 1.
Giblet Soup. No. 2.
Giblet Soup. No. 3.
Gravy Soup. No. 1.
Gravy Soup. No. 2.
Gravy Soup. No. 3.
Hare Soup.
Another.
Hessian Soup.
Another.
Mock Turtle Soup. No. 1.
Mock Turtle. No. 2.
Mock Turtle. No. 3.
Mock Turtle. No. 4.
Mulligatawny Soup. No. 1.
Mulligatawny Soup. No. 2.
Mulligatawny Soup. No. 3.
Onion Soup. No. 1.
Onion Soup. No. 2.
Onion Soup. No. 3.
Ox Head Soup.
Another.
Green Pea Soup. No. 1.
Green Pea Soup. No. 2.
Green Pea Soup. No. 3.
Green Pea Soup. No. 4.
Green Pea Soup. No. 5.
Green Pea Soup. No. 6.
Winter Pea Soup.
Pea Soup. No. 1.
Pea Soup. No. 2.
Pea Soup. No. 3.
Pea Soup. No. 4.
Portable Soup.
Potato Soup.
Rabbit Soup.
Root Soup.
Scotch Leek Soup.
To brown or colour Soup.
Seasoning for Soups and Brown Sauces.
Soup. No. 1.
Soup. No. 2.
Soup. No. 3.
Soup without Meat.
Soup for the Poor.
Another.
Soup and Bouilli
Soupe à la Reine, or Queen’s Soup.
Another.
Soupe Maigre. No. 1.
Soupe Maigre. No. 2.
Soupe Maigre. No. 3.
Soupe Maigre. No. 4.
Soupe Maigre. No. 5.
Soupe Santé, or Wholesome Soup.
Spanish Soup.
Turnip Soup.
Veal Soup.
Vegetable Soup. No. 1.
Vegetable Soup. No. 2.
Vegetable Soup. No. 3.
Vegetable Soup. No. 4.
Vegetable Soup. No. 5.
Vermicelli Soup.
West India Soup, called Pepper Pot.
White Soup. No. 1.
White Soup. No. 2.
White Soup. No. 3.
White Soup. No. 4.
White Soup. No. 5.
White Soup. No. 6.
White Soup. No. 7.
BROTHS.
Broth for the Poor.
Another.
Broth for the Sick. No. 1.
Broth for the Sick. No. 2.
Broth for the sick. No. 3.
Barley Broth.
Another.
Chervil Broth for Cough.
Hodge-Podge.
Leek Porridge.
Madame de Maillet’s Broth.
Mutton Broth.
Pork Broth.
Potage.
Scotch Pottage.
Scotch Broth.
Turnip Broth.
Another.
Veal Broth. No. 1.
Veal Broth. No. 2.
Veal Broth. No. 3.
Veal Broth. No. 4.— Excellent for a Consumption.
FISH.
Carp and Tench.
Carp, to stew.
Another way.
Cod, to stew.
Cod, Ragout of.
Cod’s Head, to boil.
Crab, to dress.
Crab or Lobster, to butter.
Crab, or Lobster, to stew. No. 1.
Crab, or Lobster, to stew. No. 2.
Crab, or Lobster, to stew. No. 3.
Crawfish, to make red.
Eels broiled whole.
Eels, to collar.
Eels, to fry.
Eels, to pot.
Eels, to pickle.
Eels, to roast.
Eels, to spitchcock.
Another way.
Eels, to stew.
Another way.
Fish, to recover when tainted.
Fish, in general, to dress.
Fish, to dress in Sauce.
Fish hashed in Paste.
Fish, to Cavietch.
Gudgeon.
Haddocks, to bake.
Haddock baked.
Haddock Pudding.
Herring.
Lampreys, to pot.
Another way.
Lobsters, to butter.
Lobster Fricassee.
Lobsters, to hash.
Lobsters, to pot.
Lobsters, to stew.
Lobster Curry Powder.
Lobster Patés.
Lobster Salad.
Mackarel à la maitre d’hotel.
Mackarel, to boil.
Mackarel, to broil.
Mackarel, to collar.
Mackarel, to fry.
Mackarel, to pickle.
Mackarel, to pot.
Mackarel, to souse.
Mackarel Pie.
Mullet, to boil.
Mullet, to broil.
Mullet, to fry.
Oysters, to stew.
Another way.
Oysters, ragout of.
Oysters, to pickle.
Oyster Patés. No. 1.
Oyster Patés. No. 2.
Oyster Patés. No. 3.
Oyster Loaves.
Oyster Pie.
Perch, to fricassee.
Pike, to dress.
Pike stuffed, to boil.
Pike, to boil, à-la-Française.
Pike, to broil.
Pike in Court Bouillon.
Pike Fricandeau.
Pike, German way of dressing—delicious!
Pike, to pot.
Pike, to roast.
Pike au Souvenir.
Pike à la Tatare, or in the Tartar fashion.
Fresh Salmon, to dress.
Salmon, to dress en caisses , that is, in small paper cases.
Salmon à la Poële, or done on the Stove.
Scallops.
Shrimps, to pot.
Another way.
Smelts, to fry.
Smelts, to pickle.
Smelts, to pot.
Soles, to boil.
Soles, to boil, à-la-Française.
Soles, to stew.
Water Souchi.
Sprats, to bake.
Sturgeon, to roast.
Turbot, to dress.
Turbot, plain boiled.
Turbot, to boil.
Turbot, to boil in Gravy.
Turbot, to boil in Court Bouillon, with Capers.
Turbot, to fry.
Turbot or Barbel, glazed.
Turbot, to dress en gras , or in a rich fashion.
Turbot or Barbel, to dress en maigre, or in a lean fashion.
Turtle, to dress.
Whiting, to dry.
MADE DISHES.
Asparagus forced in French Rolls.
Eggs, to dress.
Eggs buttered. No. 1.
Eggs buttered. No. 2.
Eggs buttered. No. 3.
Eggs, Scotch.
Eggs for second Course.
Eggs to fry as round as Balls.
Eggs, fricassee of.
Eggs à la Crême.
Ham, essence of.
Maccaroni in a mould of Pie Crust.
Maccaroni, to dress. No. 1.
Maccaroni. No. 2.
Maccaroni. No. 3.
Maccaroni. No. 4.
Maccaroni. No. 5.
Maccaroni. No. 6.
Maccaroni. No. 7.
Maccaroni. No. 8.
Omelets.
Omelet. No. 1.
Omelet. No. 2.
Omelet. No. 3.
Omelet. No. 4.
Omelet. No. 5.
Omelet. No. 6.
Asparagus Omelet.
A French Omelet.
Ragout for made dishes.
Trouhindella.
MEATS AND VEGETABLES.
Artichokes, to fricassee.
Bacon, to cure. No. 1.
Bacon, to cure. No. 2.
Bacon, to cure. No. 3.
Barbicue.
Alamode Beef. No. 1.
Alamode Beef. No. 2.
Alamode Beef. No. 3.
Alamode Beef, in the French manner.
Rump of Beef, with onions.
Rump of Beef, to bake.
Rump of Beef, cardinal fashion.
Beef, sausage fashion.
Ribs and Sirloin of Beef.
Rib of Beef, en papillotes, (in paper.)
Brisket of Beef, stewed German Fashion.
Beef, to bake.
Beef bouilli.
Another way.
Relishing Beef.
Beef, to stew.
Another way.
Cold Beef, to dress.
Cold Boiled Beef, to dress.
Cold Beef, to pot.
Beef Steaks to broil.
Beef Steaks and Oysters.
Rump Steaks broiled, with Onion Gravy.
Beef Steaks, to stew.
Another way.
Beef Olives.
Another way.
Pickle for Beef.
Beef, to salt.
Beef, to salt.
Beef, to dry.
Hung Beef. No. 1.
Hung Beef. No. 2.
Hung Beef. No. 3.
Beef for scraping.
Italian Beef.
Red Beef.
Another way.
Collar of Beef.
Another.
Bisquet, to make.
Boar’s Head, to dress whole.
Brawn, to keep.
Hog’s head like Brawn.
Mock Brawn.
Cabbage, farced.
Calf’s Head.
Calf’s Head, to dress like Turtle.
Calf’s Head, to hash. No. 1.
Calf’s Head, to hash. No. 2.
Calf’s Head, to hash. No. 3.
Calf’s Head, to hash. No. 4.
Calf’s Head, to hash. No. 5.
Calf’s Head fricassee.
Calf’s Head, to pickle.
Calf’s Liver.
Cauliflowers, with White Sauce.
Celery, to stew.
Another way.
Celery à la Crême.
Scotch Collops.
Another way.
Scotch Collops, brown.
Collops, White. No. 1.
Collops, White. No. 2.
Collops, White. No. 3.
Collops, to mince.
Collops of cold beef.
Cucumbers, to stew.
Curry Powder, from a Resident in India. No. 1.
Curry Powder. No. 2.
Curry Powder. No. 3.
Curry, Indian. No. 1.
Curry. No. 2.
Curry. No. 3.
Curry. No. 4.
Curry. No. 5.
Curry. No. 6.
Curry. No. 7.
Farcie, to make.
Forcemeat, to make. No. 1.
Forcemeat. No. 2.
Forcemeat. No. 3.
Fricandeau.
Ham, to cure. No. 1.
Ham, to cure. No. 2.
Ham, to cure. No. 3.
Ham, to cure—the Thorpe way. No. 4.
Ham, to cure. No. 5.
Ham, to cure. No. 6.
Ham, to cure. No 7.
Ham, to cure. No. 8.
Ham, to cure. No. 9.
Ham, to cure. No. 10.
Ham, to cure. No. 11.
Ham, to cure. No. 12.
Ham, to cure. No. 13.
Ham, to cure. No. 14.
Ham, to cure. No. 15.
Westphalia Ham, to cure. No. 1.
Westphalia Ham, to cure. No. 2.
Westphalia Ham, to cure. No. 3.
Westphalia Ham, to cure. No. 4.
Westphalia Ham, to cure. No. 5.
Westphalia Ham, to cure. No. 6.
English Hams, to make like Westphalia. No. 1.
English Hams, to make like Westphalia. No. 2.
English Hams, to make like Westphalia. No. 3.
Green Hams.
Ham, to prepare for dressing without soaking.
Ham, to dress.
Ham, to roast.
Ham, entrée of.
Ham toasts.
Ham and Chicken, to pot. Mrs. Vanbrugh’s receipt.
Another way.
Herb sandwiches.
Hog’s Puddings, Black. No. 1.
Hog’s Puddings, Black. No. 2.
Hog’s Puddings, Black. No. 3.
Hog’s Puddings, White. No. 1.
Hog’s Puddings, White. No. 2.
Hog’s Puddings, White. No. 3.
Kabob, an India ragout.
Another way.
Leg of Lamb, to boil.
Leg of Lamb, with forcemeat.
Shoulder of Lamb, grilled.
Lamb, to ragout.
Lamb, to fricassee.
Miscellaneous directions respecting Meat.
Meat, general rule for roasting and boiling.
Meat, half-roasted or under-done.
Mustard, to make.
Chine of Mutton, to roast.
Mutton chops, to stew.
Mutton cutlets.
Mutton cutlets, with onion sauce.
Mutton hams, to make.
Haricot Mutton.
Another way.
Leg of Mutton.
Leg of Mutton in the French fashion.
Leg of Mutton or Beef, to hash.
Another way.
Loin of Mutton, to stew.
Neck of Mutton, to roast.
Neck of Mutton, to boil.
Neck of Mutton, to fry.
Saddle of Mutton and Kidneys.
Shoulder of Mutton, to roast in blood.
Shoulder, or Leg of Mutton, with Oysters.
Roasted Mutton, with stewed Cucumbers.
Mutton to eat like Venison.
Mutton in epigram.
Mushrooms, to stew brown.
Newmarket John.
Ox-cheek, to stew.
Another way.
Ox-tail ragout.
Another.
Peas, to stew.
Another way.
Green Peas, to keep till Christmas.
Another way.
Red Pickle, for any meat.
Beef Steak Pie.
Calf’s Head Pie.
Mutton or Grass Lamb Pie.
Veal Pie (common) .
Veal Pie (rich) .
Veal and Ham Pie.
Veal Olive Pie.
Beef Olive Pie.
Pig, to barbicue.
Pig, to collar.
Pig, to collar in colours.
Pig, to pickle or souse.
Pig, to roast.
Another way.
Pig, to dress lamb fashion.
Pigs’ Feet and Ears, fricassee of.
Pigs’ Feet and Ears, ragout of.
Pig’s Head, to roll.
Pilaw, an Indian dish.
Pork, to collar.
Pork, to pickle.
Another way.
Chine of Pork, to stuff and roast.
Another way.
Pork Cutlets.
Gammon, to roast.
Leg of Pork, to broil.
Spring of Pork, to roast.
Potatoes, to boil. No. 1.
Potatoes, to boil. No. 2.
Potatoes, to boil. No. 3.
Potatoes, to bake.
Potato balls.
Croquets of Potatoes.
Potatoes, to fry.
Potatoes, to mash.
Potatoes, French way of cooking.
Potatoes, à-la-Maitre d’hotel.
Rice, to boil.
Another way.
Rissoles. No. 1.
Rissoles. No. 2.
Rissoles. No. 3.
Rice.
A Robinson, to make.
Salad, to dress.
Bologna Sausages.
English Sausages.
Another way.
Oxford Sausages.
Sausages for Scotch collops.
Veal Sausages.
Sausages without skins.
Spinach, the best mode of dressing.
Another way.
Spinach, to stew.
Another way.
Sweetbreads, ragout of.
Another.
Savoury Toasts, to relish Wine.
Another Savoury Toasts to relish Wine.
Tomata to eat with roast meat.
Tongues, to cure. No. 1.
Tongues, to cure. No. 2.
Tongues, to cure. No. 3.
Tongues, to cure. No. 4.
Tongues, to cure. No. 5.
Tongues, to cure. No. 6.
Tongue, to smoke.
Tongue, to bake.
Tongue, to boil.
Tongue, to pot.
Tongue and Udder, to roast.
Sheep’s Tongue, or any other, with Oysters.
Tripe, to dress.
Tripe, to fricassee.
Truffles and Morels, to stew.
Veal, to boil.
Veal, to collar.
Another way.
Veal, to roast.
Veal, roasted, ragout of.
Veal, to stew.
Veal, with Rice, to stew.
Veal served in paper.
Bombarded Veal.
Veal Balls.
Breast of Veal.
Breast of Veal, with Cabbage and Bacon.
Breast of Veal en fricandeau.
Breast of Veal, glazed brown.
Breast of Veal, to stew with Peas.
Another way.
Breast of Veal ragout.
Veal Collops, with Oysters.
Veal Collops, with white sauce.
Veal Cutlets, to dress.
Another way.
Veal Cutlets, larded.
Fillet of Veal, to farce or roast.
Fillet of Veal, to boil.
Half a Fillet of Veal, to stew.
Knuckle of Veal, white.
Knuckle of Veal ragout.
Leg of Veal and Bacon, to boil.
Loin of Veal, to roast.
Loin of Veal, to roast with herbs.
Loin of Veal, fricassee of.
Loin of Veal Bechamel.
Neck of Veal, stewed with Celery.
Veal Olives. No. 1.
Veal Olives. No. 2.
Veal Olives. No. 3.
Veal Olives. No. 4.
Veal Rumps.
Shoulder of Veal, to stew.
Veal Steaks.
Veal Sweetbreads, to fry.
Veal Sweetbreads, to roast.
Vegetables, to stew.
Haunch of Venison, to roast. No. 1.
Haunch of Venison, to roast. No. 2.
Haunch of Venison, to roast. No. 3.
Venison, to boil.
Haunch of Venison, to broil.
Venison, to recover when tainted.
Another way.
Red Deer Venison, to pot.
Venison, excellent substitute for.
Water Cresses, to stew.
POULTRY.
Chicken, to make white.
Chicken, to fricassee. No. 1.
Chicken, to fricassee. No. 2.
Chicken, to fricassee. No. 3.
Chicken, to fricassee. No. 4.
Chicken, white fricassee of.
Cream of Chicken, or Fowl.
Chickens, to fry.
Chickens, to heat.
Chickens, dressed with Peas.
Chicken and Ham, ragout of.
Chicken, or Ham and Veal patés.
Another.
Duck, to boil.
Duck, to boil, à la Française.
Duck à la braise.
Duck, to hash.
Duck, to stew with Cucumbers.
Duck, to stew with Peas.
Fowls, to fatten in a fortnight.
Fowl, to make tender.
Fowl, to roast with Anchovies.
Fowl with Rice, called Pilaw.
Fowl, to hash.
Fowl, to stew.
Goose, to stuff.
Another way.
Goose’s liver, to dress.
Pigeons, to boil.
Pigeons, to broil.
Pigeons, to jug.
Pigeons, to pot.
Pigeons, to stew. No. 1.
Pigeons, to stew. No. 2.
Pigeons, to stew. No. 3.
Pigeons, biscuit of.
Pigeons, en compote. No. 1.
Pigeons, en compote. No. 2.
Pigeons, en compote. No. 3.
Pigeons, à la Crapaudine.
Pigeons in disguise.
Pigeons in fricandeau.
Pigeons aux Poires.
Another way.
Pigeons, Pompeton of.
Pigeons au Soleil.
Pigeons à la Tatare, with Cold Sauce.
Pigeons, Surtout of.
To preserve tainted Poultry.
Pullets with Oysters.
Pullets to bone and farce.
Rabbits, to boil.
Rabbits, to boil with Onions.
Rabbits, brown fricassee of.
Rabbits, white fricassee of. No. 1.
Rabbits, white fricassee of. No. 2.
Rabbits, white fricassee of. No. 3.
Turkey, to boil.
Turkey, with Oysters.
Turkey à la Daube.
Roasted Turkey, delicate Gravy for.
Turkey or Veal stuffing.
GAME.
Hare, to dress.
Hare, to roast.
Another way.
Hare, to hash.
Hare, to jug. No. 1.
Hare, to jug. No. 2.
Hare, to jug. No. 3.
Hare, to jug. No. 4.
Hare, to mince.
Hare, to stew.
Hare stuffing.
Partridge, to boil.
Partridge, to roast.
Partridge à la Paysanne.
Partridge à la Polonaise.
Partridge à la Russe.
Partridge rolled.
Partridge stewed.
Salme of Partridges.
Partridge, to pot.
Partridge Pie.
Pheasant, to boil.
Pheasant, with white sauce.
Pheasant à la Braise.
Pheasant à l’Italienne.
Pheasant, Puré of.
Widgeon, to dress.
Wild Duck, to roast.
Woodcocks and Snipes, to roast.
Woodcocks à la Française.
Woodcocks, to pot.
SAUCES.
Essence of Anchovies.
Anchovy Pickle.
Anchovy Sauce.
To recover Anchovies.
Bacchanalian Sauce.
Bechamel, or White Sauce. No. 1.
Bechamel. No. 2.
Bechamel. No. 3.
Sauce for Beef Bouilli.
Sauce for boiled Beef à la Russe.
Bread Sauce. No. 1.
Bread Sauce. No. 2.
Bread Sauce. No. 3.
Bread Sauce. No. 4.
Bread Sauce for Pig.
Browning for made dishes.
Another.
Butter, to burn.
Butter, to clarify.
Another way.
Plain melted Butter—very simple, but rarely well done.
Another.
To thicken Butter for Peas, &c.
Caper Sauce.
Carp Sauce.
Another.
Light brown Sauce for Carp.
Sauce for Carp and Tench.
White Sauce for Carp.
Dutch Sauce for Carp or Tench.
Carp Sauce, for Fish.
Cavechi, an Indian Pickle. No. 1.
Cavechi. No. 2.
Cavechi. No. 3.
Celery Sauce, white.
Celery Sauce, brown.
Sauce for boiled Chickens.
Another.
Sauce for cold Chicken or Game.
White Sauce for Chickens.
Consommé.
Cream Sauce for White Dishes.
Cullis, to thicken Sauces.
Brown Cullis.
Another.
Cullis à la Reine, or Queen’s Stock.
Turkey Cullis.
Cullis of Veal, or any other Meat.
Dandy Sauce, for all sorts of Poultry and Game.
Devonshire Sauce.
Sauce for Ducks.
Dutch Sauce.
Dutch Sauce for Fish.
Dutch Sauce for Meat or Fish.
Dutch Sauce for Trout.
Egg Sauce.
The Exquisite.
Fish Sauce. No. 1.
Fish Sauce. No. 2.
Fish Sauce. No. 3.
Fish Sauce. No. 4.
Fish Sauce. No. 5.
Fish Sauce. No. 6.
Fish Sauce. No. 7.
Fish Sauce. No. 8.
Fish Sauce. No. 9.
Fish Sauce. No. 10.
Fish Sauce. No. 11.
Fish Sauce. No. 12.
Fish Sauce. No. 13.
Fish Sauce. No. 14.
Fish Sauce. No. 15.
An excellent white Fish Sauce.
Another.
White Sauce, with Capers and Anchovies, for any White Fish.
Fish Stock.
Forcemeat Balls, for Sauces.
White Sauce, for Fowls.
Another.
White Sauce, for boiled Fowls.
Sauce, for roasted Fowls of all kinds, or roasted Mutton.
A very good general Sauce.
Genoese Sauce for stewed Fish.
German Sauce.
Beef Gravy.
Beef Gravy, to keep for use.
Brown Gravy.
Another.
Green Sauce for Green Geese, or Ducklings.
Another.
Ham Sauce.
Sauce for Hare or Venison.
Harvey’s Sauce.
Sauce for Hashes or Fish, and good with any thing and every thing.
Sauce for White Hashes or Chickens.
Horseradish Sauce.
Italian Sauce.
Ketchup.
Lemon Sauce.
Liver Sauce for boiled Fowls.
Lobster Sauce. No. 1.
Lobster Sauce. No. 2.
Lobster Sauce. No. 3.
The Marchioness’s Sauce.
Meat Jelly for Sauces.
Another.
A Mixed Sauce.
Mushroom Ketchup. No. 1.
Mushroom Ketchup. No. 2.
Mushroom Ketchup. No. 3.
Mushroom Ketchup. No. 4.
Mushroom Sauce.
Sauce for roasted Mutton.
Onion Sauce.
Brown Onion Sauce.
Oyster Sauce. No. 1.
Oyster Sauce. No. 2.
Pepper-pot.
Sauce for Pike, or any other fresh-water Fish.
Sauce Piquante.
Sauce Piquante, to serve hot.
Another.
Sauce Piquante, to serve cold.
Poivrade Sauce.
Poor Man’s Sauce.
Quin’s Fish Sauce.
Ragout Sauce.
Sauce de Ravigotte.
Sauce Ravigotte à la Bourgeoise.
Relishing Sauce.
Sauce à-la-Remoulade. No. 1.
Sauce à-la-Remoulade. No. 2.
Sauce à-la-Remoulade. No. 3.— For cold Chicken, or Lobster Salad.
Rice Sauce.
Richmond Sauce, for boiled Chicken.
Sauce for any kind of roasted Meat.
Sauce Robert.
Another.
Sauce for Salad.
Shalot Sauce, for boiled Mutton.
Spanish Sauce.
Sauce for Steaks.
Sultana Sauce.
Tomata Ketchup.
Tomata Sauce. No. 1.
Tomata Sauce. No. 2.
Tomata Sauce. No. 3.
Savoury Jelly for a Turkey.
Sauce for Turkey or Chicken.
Sauce for boiled Turkey or Fowl.
Venison Sauce.
Sweet Venison Sauce.
Walnut Ketchup. No. 1.
Walnut Ketchup. No. 2.
Walnut Ketchup. No. 3.
Walnut Ketchup. No. 4.
Walnut Ketchup. No. 5.
White Sauce.
Another.
White Wine sweet Sauce.
CONFECTIONARY.
Almacks.
Almond Butter.
Almond Cheesecakes.
Almond Cream.
Unboiled Almond Cream.
Almond Paste, for Shapes, &c.
Almond Puffs.
Another way.
Angelica, to candy.
Apples, to do.
Pippins, to candy.
Pippins, to dry.
Apples, to preserve green.
Golden Pippins, to preserve.
Crabs, to preserve.
Siberian Crabs, to preserve (transparent.)
Another way.
Golden Pippins, to stew.
Apple Cheese.
Conserve of Apples.
Apple Demandon.
Apple Fraise.
Apple Fritters.
Apple Jelly. No. 1.
Apple Jelly. No. 2.
Apple Jelly. No. 3.
Crab Jam or Jelly.
Pippin or Codling-Jelly.
Apples and Pears, to dry.
Apricots in Brandy.
Apricot Chips.
Apricot Burnt Cream.
Apricots, to dry.
Apricot Jam.
Apricot and Plum Jam.
Apricot Paste.
Another.
Apricots, to preserve.
Another way.
Apricots, to preserve whole.
Apricots, to preserve in Jelly.
French Bances.
Barberries, to preserve.
Biscuits.
Another way.
Dutch Biscuits.
Ginger Biscuits.
Lemon Biscuits.
Another way.
Ratafia Biscuits.
Table Biscuits.
Blancmange. No. 1.
Blancmange. No. 2.
Blancmange. No. 3.
Blancmange. No. 4.
Dutch Blancmange.
Bread.
Diet Bread, which keeps moist.
Potato Bread.
Rice Bread.
Rye Bread.
Scotch short Bread.
Buttered Loaves.
Egg Loaf.
Buns. No. 1.
Buns. No. 2.
Buns. No. 3.
Bath Buns.
Another way.
Plain Buns.
Butter, to make without churning.
Black Butter.
Spanish Butter.
Cake.
An excellent Cake.
A great Cake.
Light Cake.
A nice Cake.
A Plain Cake.
A very rich Cake.
Cake without butter.
Another.
Almond Cake.
Another.
Almond Cakes.
Clear Almond Cakes.
Apple Cake.
Another.
Apricot Clear Cakes.
Biscuit Cake.
Bread Cake.
Breakfast Cakes.
Excellent Breakfast Cakes.
Bath Breakfast Cakes.
Butter Cake.
Caraway Cake. No. 1.
Caraway Cake. No. 2.
Caraway Cake. No. 3.
Small Caraway Cakes.
Cocoa-nut Cakes.
Currant clear Cakes.
Egg Cake.
Enamelled Cake.
Epsom Cake.
Ginger Cakes.
Ginger or Hunting Cakes. No. 1.
Ginger or Hunting Cakes. No. 2.
Ginger or Hunting Cakes. No. 3.
Gooseberry clear Cakes.
Jersey Cake.
Jersey Merveilles.
London Wigs.
Onion Cake.
Orange Cakes.
Another way.
Orange Clove Cake.
Orange-flower Cakes.
Plum Cake. No. 1.
Plum Cake. No. 2.
Plum Cake. No. 3.
Clear Plum Cake.
Portugal Cakes.
Potato Cakes.
Pound Cake.
Another.
Pound Davy.
Clear Quince Cakes.
Ratafia Cakes.
Rice Cake.
Another.
Rock Cakes.
Royal Cakes.
Savoy or Sponge Cake.
Another.
Seed Cake. No. 1.
Seed Cake. No. 2.
Seed Cake. No. 3, called Borrow Brack.
Shrewsbury Cakes.
Sponge Cake.
Another.
Sugar Cakes.
Little Sugar Cakes.
Sweet Cakes.
Tea Cakes.
Dry Tea Cakes.
Thousand Cake.
Tunbridge Cakes.
Veal Cake.
Yorkshire Cakes.
Calves’ Foot Jelly. No. 1.
Calves’ Foot Jelly. No. 2.
Calves’ Foot Jelly. No. 3.
Calves’ Foot Jelly. No. 4.
Cheese, to make.
The best Cheese in the world.
Cheese, to stew.
Cream Cheese.
Another.
Princess Amelia’s Cream Cheese.
Irish Cream Cheese.
Rush Cheese.
Winter Cream Cheese.
To make Cream Cheese without Cream.
Damson Cheese.
Another.
French Cheese.
Italian Cheese.
Lemon Cheese—very good.
Cheesecake. No. 1.
Cheesecake. No. 2.
Cheesecake. No. 3.
Cheesecake. No. 4.
Cheesecake. No. 5.
Cheesecake. No. 6.
Almond Cheesecake.
Cocoa-nut Cheesecakes.
Cream Cheesecake.
Curd Cheesecake.
Lemon Cheesecake.
Another.
Orange Cheesecake.
Scotch Cheesecake.
Cherries, to preserve. No. 1.
Cherries, to preserve. No. 2.
Cherries, to preserve. No. 3.
Morella Cherries, to preserve.
Morella Cherries, to preserve in Brandy.
Brandy Cherries.
Cherries, to dry.
Liquor for dried Cherries.
Cherry Jam.
Cocoa.
Cocoa-Nut Candy.
Coffee, to roast.
Another way.
Coffee to make the foreign way.
To make Cream rise in cold weather.
Cream, to fry.
Artificial Cream and Curd.
Cream of Rice.
Almond Cream.
Barley Cream.
French Barley Cream.
Chocolate Cream.
Citron Cream.
Clotted Cream.
Coffee Cream.
Eringo Cream.
Fruit Cream.
Preserved Fruit Creams.
Italian Cream.
Another.
Lemon Cream. No. 1.
Lemon Cream. No. 2.
Lemon Cream. No. 3.
Lemon Cream. No. 4.
Lemon Cream. No. 5.
Lemon Cream without Cream.
Lemon Cream frothed.
Orange Cream.
Orange Cream frothed.
Imperial Orange Cream.
Pistachio Cream.
Raspberry Cream.
Ratafia Cream.
Rice Cream.
Runnet Whey Cream.
Snow Cream.
Strawberry Cream.
Sweetmeat Cream.
Whipt Cream, to put upon Cake.
Cucumbers, to preserve green.
Cream Curd.
Lemon Curd.
Paris Curd.
Currants, to bottle.
Another way.
Currants or Barberries, to dry in bunches.
Currants, to ice.
White Currants, to preserve.
Red Currants, to preserve.
Another way.
Currant Jam.
Currant Jam or Jelly.
Black or red Currant Jelly.
Currant Juice.
Another way.
Currant Paste.
Custard. No. 1.
Custard. No. 2.
Custard. No. 3.
Custard. No. 4.
Custard. No. 5.
Almond Custard.
To bottle Damsons.
Damsons, to dry.
Damsons, to preserve without Sugar.
Dripping, to clarify for Crust.
Dumplings.
Currant Dumplings.
Drop Dumplings.
Another way.
Kitchen hard Dumplings.
Yest Dumplings.
Another way.
Eggs.
Whites of Eggs.
Another way.
Figs, to dry.
Small Flowers, to candy.
Flowers in sprigs, to candy.
Dutch Flummery.
Hartshorn Flummery. No. 1.
Hartshorn Flummery. No. 2.
Hartshorn Flummery. No. 3.
Fondues.
Yorkshire Fritters.
Fruit, to preserve.
Fruit, to preserve green.
Fruit of all sorts, to scald.
Gingerbread. No. 1.
Gingerbread. No. 2.
Gingerbread. No. 3.
Gingerbread. No. 4.
Gingerbread. No. 5.
Gingerbread. No. 6.
Thick Gingerbread.
Gingerbread Cakes or Nuts.
Gingerbread Nuts.
Gooseberries, to bottle.
Gooseberries in Jelly.
Gooseberries, to preserve.
Another way.
Gooseberry Paste.
Grapes, to dry.
Grapes, to preserve.
Greengages, to preserve.
Another way.
Hartshorn Jelly.
Hedgehog.
Ice and Cream.
Lemon Ice.
Iceing for Cakes.
Another.
Jaunemange.
Another way.
Coloured Jelly, to mix with or garnish other Jelly.
Gloucester Jelly.
Another way.
Lemon Jelly.
Nourishing Jelly.
Orange Jelly. No. 1.
Orange Jelly. No. 2.
Orange Jelly. No. 3.
Restorative Jelly.
Strawberry Jelly.
Wine Jelly.
Lemons or Seville Oranges, to preserve.
Lemon Caudle.
Lemon or Chocolate Drops.
Lemon Puffs.
Lemon Tart.
Lemon Solid.
Syrup of Lemons.
Macaroons.
Citron Marmalade.
Cherry Marmalade.
Another way.
Orange Marmalade. No. 1.
Orange Marmalade. No. 2.
Orange Marmalade. No. 3.
Scotch Orange Marmalade.
Red Quince Marmalade. No. 1.
Red Quince Marmalade. No. 2.
Red Quince Marmalade. No. 3.
White Quince Marmalade.
Marchpane.
Another way.
Marrow Pasties.
Melons or Cucumbers, to preserve.
Melon Compote.
Mince Meat. No. 1.
Mince Meat. No. 2.
Mince Meat. No. 3.
Mince Meat without Meat. No. 1.
Mince Meat without Meat. No. 2.
Mince Meat without Meat. No. 3.
Lemon Mince Meat.
Mirangles.
Moss.
Muffins.
Oranges, to preserve.
Whole Oranges, to preserve.
Seville Oranges, to preserve.
Butter Orange.
Candied Orange.
Orange Cream.
Orange Jelly.
Orange Paste.
Another way.
Orange Puffs.
Another way.
Orange Sponge.
Orange and Lemon Syrup.
Oranges for a Tart.
Orange Tart.
Another way.
Panada.
Pancakes. No. 1.
Pancakes. No. 2.
Pancakes. No. 3.
French Pancakes.
Grillon’s Pancakes.
Quire of Paper Pancakes.
Rice Pancakes.
Paste.
Paste for baking or frying.
Paste for Pies.
Paste for raised Pies.
Another way.
Paste for Tarts.
Paste for Tarts in pans.
Paste for very small Tartlets.
Potato Paste.
Rice Paste.
Another way.
Paste Royal.
Short or Puff Paste. No. 1.
Short Paste. No. 2.
Short Paste. No. 3.
Short Paste. No. 4.
Short Paste. No. 5.
Short Paste. No. 6.
Short Paste. No. 7.
Short Paste, made with Suet.
Sugar Paste.
Peaches, to preserve in Brandy. No. 1.
Peaches, to preserve in Brandy. No. 2.
Peaches, to preserve in Brandy. No. 3.
Pears, to pot.
Pears, to stew.
Chicken Pie.
Giblet Pie.
Common Goose Pie.
Rich Goose Pie.
Ham and Chicken Pie.
Hare Pie.
Lumber Pie.
Olive Pie.
Partridge Pie.
Rich Pigeon Pie.
High Veal Pie.
Vegetable Pie.
A Yorkshire Christmas Pie.
Pineapple, to preserve in slices.
Pineapple Chips.
Plums, to dry green.
Green Plum Jam.
Great White Plum, to preserve.
Posset.
Another way, richer.
Sack Posset.
Sack Posset, without milk.
Sack Posset, or Jelly.
Puffs.
Cheese Puffs.
Chocolate Puffs.
German Puffs.
Spanish Puffs.
Pudding.
Another way.
A good Pudding.
A very good Pudding.
An excellent Pudding.
A plain Pudding.
A scalded Pudding.
A sweet Pudding.
All Three Pudding.
Almond Pudding. No. 1.
Almond Pudding. No. 2.
Almond Pudding. No. 3.
Amber Pudding.
Princess Amelia’s Pudding.
Apple Mignon.
Apple Pudding. No. 1.
Apple Pudding. No. 2.
Apple Pudding. No. 3.
Arrow-root Pudding.
Pearl Barley Pudding.
Batter Pudding.
Another.
Plain Batter Pudding, or with Fruit.
Norfolk Batter Pudding.
Green Bean Pudding.
Beef Steak Pudding.
Bread Pudding.
Another way.
Rich Bread Pudding.
Bread and Butter Pudding.
Raisin Bread Pudding.
Buttermilk Pudding.
Carrot Pudding.
Another way.
Charlotte Pudding.
Cheese Pudding.
Another way.
Citron Pudding.
Cocoa-nut Pudding.
College Pudding. No. 1.
College Pudding. No. 2.
College Pudding. No. 3.
College Pudding. No. 4.
New College Pudding.
Another way.
Cottage Pudding.
Currant Pudding.
Custard Pudding. No. 1.
Custard Pudding. No. 2.
Custard Pudding. No. 3.
Custard Pudding. No. 4.
Fish Pudding.
French Pudding.
Gooseberry Pudding.
Another.
Hunter’s Pudding.
Jug Pudding.
Lemon Pudding.
Another way.
Small Lemon Puddings.
Maccaroni Pudding.
Marrow Pudding.
Another way.
Nottingham Pudding.
Oatmeal Pudding.
Orange Pudding. No. 1.
Orange Pudding. No. 2.
Orange Pudding. No. 3.
Orange Pudding. No. 4.
Orange Pudding. No. 5.
Orange Pudding. No. 6.
Plain Orange Pudding.
Paradise Pudding.
Pith Pudding.
Plum Pudding. No. 1.
Plum Pudding. No. 2.
Plum Pudding. No. 3.
Plum Pudding. No. 4.
Plum Pudding. No. 5.
A rich Plum Pudding.
Potato Pudding. No. 1.
Potato Pudding. No. 2.
Potato Pudding. No. 3.
Potato Pudding. No. 4.
Potato Pudding. No. 5.
Potato Pudding. No. 6.
Potato Pudding. No. 7.
Pottinger’s Pudding.
Prune Pudding.
Quaking Pudding.
Another way.
Ratafia Pudding.
Rice Pudding.
Another.
Plain Rice Pudding.
Another way.
Ground Rice Pudding.
Rice Hunting Pudding.
Kitchen Rice Pudding.
Rice Plum Pudding.
Small Rice Puddings.
Swedish Rice Pudding.
Rice White Pot.
Sago Pudding.
Spoonful Pudding.
Plain Suet Pudding, baked.
Suet Pudding, boiled.
Tansy Pudding.
Another way.
Tapioca Pudding.
Neat’s Tongue Pudding.
Quatre Fruits.
Quinces, to preserve.
Quinces, to preserve whole.
Ramaquins. No. 1.
Ramaquins. No. 2.
Ramaquins. No. 3.
Ramaquins. No. 4.
Raspberries, to preserve.
Another way.
Raspberries, to preserve in Currant Jelly.
Raspberry Jam. No. 1.— Very good.
Raspberry Jam. No. 2.
Raspberry Jam. No. 3.
Raspberry Paste.
Apple Tart with Rice Crust.
Another way.
Rolls.
Another way.
Excellent Rolls.
Little Rolls.
Breakfast Rolls.
Another way.
Brentford Rolls.
Dutch Rolls.
French Rolls. No. 1.
French Rolls. No. 2.
French Rolls. No. 3.
Milton Rolls.
Runnet.
Another way.
Rusks.
Another way.
Rusks, and Tops and Bottoms.
Sally Lunn.
Slip-Cote.
Soufflé.
Another way.
Soufflé of Apples and Rice.
Strawberries, to preserve for eating with Cream.
Strawberries, to preserve in Currant Jelly.
Strawberries, to preserve in Gooseberry Jelly.
Strawberry Jam—very good.
Another way.
Sugar, to clarify.
Syllabub.
Another way.
Everlasting Syllabub—very excellent.
Solid Syllabub.
Whipt Syllabub.
Taffy.
Trifle. No. 1.
Trifle. No. 2.
Trifle. No. 3.
Trotter Jelly.
Veal and Ham Patés.
Venison Pasty.
Vol-au-Vent.
Wafers.
Sugar Wafers.
Walnuts, to preserve.
White Walnuts.
Mustard Whey.
Yest.
Excellent Yest.
Potato Yest.
Another way.
PICKLES.
General Directions.
Green Almonds.
Artichokes.
Artichokes to boil in Winter.
Asparagus.
Barberries. No. 1.
Barberries. No. 2.
Barberries. No. 3.
Barberries. No. 4.
Beet-root.
Another.
Beet-root and Turnips.
Cabbage.
Red Cabbage. No. 1.
Red Cabbage. No. 2.
Red Cabbage. No. 3.
Capers.
Capsicum.
Cauliflower.
Another way.
Clove Gilliflower, or any other Flower, for Salads.
Codlings.
Cucumbers. No. 1.
Cucumbers. No. 2.
Cucumbers. No. 3.
Large Cucumbers, Mango of.
Another.
Cucumbers sliced.
Cucumbers stuffed.
Cucumbers, to preserve.
French Beans. No. 1.
French Beans. No. 2.
French Beans. No. 3.
Herrings, to marinate.
Herrings, red, Trout fashion.
India Pickle, called Picolili. No. 1.
India Pickle. No. 2.
India Pickle. No. 3.
Lemons. No. 1.
Lemons. No. 2.
Lemons. No. 3.
Lemons. No. 4.
Lemons. No. 5.
Lemons. No. 6.
Lemons, or Oranges.
Mango Cossundria, or Pickle.
Melons.
Melons to imitate Mangoes.
Melons or Cucumbers, as Mangoes.
Mushrooms. No. 1.
Mushrooms. No. 2.
Mushrooms. No. 3.
Mushrooms. No. 4.
Mushrooms. No. 5.
Mushrooms. No. 6.
Mushrooms. No. 7.
Brown Mushrooms.
Mushrooms, to dry.
Mushroom Liquor and Powder.
Mustard Pickle.
Nasturtiums.
Onions. No. 1.
Onions. No. 2.
Onions. No. 3.
Onions. No. 4.
Onions. No. 5.
Onions. No. 6.
Spanish Onions, Mango of.
Orange and Lemon Peel.
Oysters. No. 1.
Oysters. No. 2.
Oysters. No. 3.
Oysters. No. 4.
Oysters. No. 5.
Oysters. No. 6.
Peaches, Mango of.
Purslain, Samphire, Broom Buds, &c.
Quinces.
Radish Pods.
Salmon. No. 1.
Salmon. No. 2.
Salmon. No. 3.
Salmon, to marinate.
Samphire.
Smelts.
Suckers, before the leaves are hard.
Vinegar for Pickling. No. 1.
Vinegar. No. 2.
Vinegar. No. 3.
Camp Vinegar.
Another.
Chili Vinegar.
Elder-flower Vinegar. No. 1.
Elder-flower Vinegar. No. 2.
Elder-flower Vinegar. No. 3.
Elder-flower Vinegar. No. 4.
Garlic Vinegar.
Gooseberry Vinegar.
Plague, or Four Thieves’ Vinegar.
Raisin Vinegar.
Raspberry Vinegar. No. 1.
Raspberry Vinegar. No. 2.
Raspberry Vinegar. No. 3.
Walnuts, black. No. 1.
Walnuts. No. 2.
Walnuts. No. 3.
Walnuts. No. 4.
Walnuts. No. 5.
Walnuts, green.
Walnut Ketchup.
Another.
WINES, CORDIALS, LIQUEURS, &c.
Ale, to drink in a week.
Very rare Ale.
Orange Ale.
Aqua Mirabilis, a very fine Cordial.
Bitters.
Another way.
Cherry Brandy.
Cordial Cherry Water.
A very fine Cordial.
Cup.
Elder-flower Water.
Elderberry Syrup.
Ginger Beer. No. 1.
Ginger Beer. No. 2.
Ginger Beer. No. 3.
Ginger Beer. No. 4.
Ginger Beer. No. 5.
Imperial. No. 1.
Imperial. No. 2.
Imperial. No. 3.
Lemonade. No. 1.
Lemonade. No. 2.
Lemonade. No. 3.
Clarified Lemonade.
Milk Lemonade.
Transparent Lemonade.
Lemon Water.
Mead. No. 1.
Mead. No. 2.
Mead. No. 3.
Mithridate Brandy.
Nonpareil.
Noyau.
Orange Juice.
Spirit of Oranges or Lemons.
Cordial Orange Water.
Orgeat.
Another way.
Excellent Punch.
Milk Punch.
Another way.
Norfolk Punch.
Roman Punch.
Raspberry Liqueur.
Raspberry Vinegar.
Ratafia Brandy.
Shrub. No. 1.
Shrub. No. 2.
Shrub. No. 3.
Currant Shrub.
Spruce Beer.
Bittany Wine.
Sham Champagne.
Cherry Wine.
Another way.
Cowslip Wine. No. 1.
Cowslip Wine. No. 2.
Cowslip Wine. No. 3.
Currant Wine. No. 1.
Currant Wine. No. 2.
Currant Wine. No. 3.
Currant or Elder Wine.
Black Currant Wine.
Red Currant Wine.
Another way.
Red or White Currant Wine.
White Currant Wine.
Damson Wine.
Elder Wine. No. 1.
Elder Wine. No. 2.
Elder Wine. No. 3.
Elder Wine. No. 4.
Elder Wine. No. 5.
Elder-flower Wine.
Sham Frontiniac.
Mixed Fruit Wine.
Ginger Wine. No. 1.
Ginger Wine. No. 2.
Ginger Wine. No. 3.
Ginger Wine. No. 4.
Gooseberry Wine. No. 1.
Gooseberry Wine. No. 2.
Gooseberry Wine. No. 3.
Gooseberry Wine. No. 4.
Grape Wine.
Lemon Wine.
Sham Madeira.
Orange Wine. No. 1.
Orange Wine. No. 2.
Orange Wine. No. 3.
Sham Port Wine.
Raisin Wine. No. 1.
Raisin Wine. No. 2.
Raisin Wine. No. 3.
Raisin Wine. No. 4.

PREFACE.

Table of Contents

The Receipts composing the Volume here submitted to the Public have been collected under peculiarly favourable circumstances by a Lady of distinction, whose productions in the lighter department of literature entitle her to a place among the most successful writers of the present day. Moving in the first circles of rank and fashion, her associations have qualified her to furnish directions adapted to the manners and taste of the most refined Luxury; whilst long and attentive observation, and the communications of an extensive acquaintance, have enabled her equally to accommodate them to the use of persons of less ample means and of simpler and more economical habits.

When the task of arranging the mass of materials thus accumulated devolved upon the Editor, it became his study to give to them such a form as should be most convenient for constant reference. A glance at the "Contents," which might with equal propriety be denominated an Index, will, he flatters himself, convince the reader that this object has been accomplished. It will there be seen that the Receipts, upwards of Sixteen Hundred in number, are classed under Eleven distinct Heads, each of which is arranged in alphabetical order—a method which confers on this Volume a decided advantage over every other work of the kind, inasmuch as it affords all the facilities of a Dictionary, without being liable to the unpleasant intermixture of heterogeneous matters which cannot be avoided in that form of arrangement.

The intimate connexion between the Science of Cookery and the Science of Health, the sympathies subsisting between every part of the system and the stomach, and the absolute necessity of strict attention not less to the manner of preparing the alimentary substances offered to that organ than to their quality and quantity, have been of late years so repeatedly and so forcibly urged by professional pens, that there needs no argument here to prove the utility of a safe Guide and Director in so important a department of domestic economy as that which is the subject of this Volume. In many more cases, indeed, than the uninitiated would imagine, is the healthy tone of the stomach dependent on the proper preparation of the food, the healthy tone of the body in general on that of the stomach, and the healthy tone of the mind on that of the body: consequently the first of these conditions ought to command the vigilance and solicitude of all who are desirous of securing the true enjoyment of life—the mens sana in corpore sano.

The professed Cook may perhaps be disposed to form a mean estimate of these pages, because few, or no learned, or technical, terms are employed in them; but this circumstance, so far from operating to the disparagement of the work, must prove a strong recommendation to the Public in general. The chief aim, in fact, of the noble Authoress has been to furnish such plain directions, in every branch of the culinary art, as shall be really useful to English masters and English servants, and to the humble but earnest practitioner. Let those who may desire to put this collection of receipts to the test only give them a fair trial, neither trusting to conceited servants, who, despising all other methods, obstinately adhere to their own, and then lay the blame of failure upon the directions; nor committing their execution to careless ones, who neglect the means prescribed for success, either in regard to time, quantities, or cleanliness; and the result will not fail to afford satisfactory evidence of their pleasant qualities and practical utility.

PAGE
General Directions 3
Catalogue of Things in Season—Fish—Game and
Poultry—Fruit—Roots and Vegetables		 5
General Rules for a Good Dinner 13
Dinner for Fourteen or Sixteen 14
—— —— Twelve or Fourteen 19
—— —— Ten or Twelve 23
—— —— Eight 26
—— —— Six 29
—— —— Four 32
SOUPS.
Almond 33
Asparagus ib.
Calf’s-head 34
Carrot ib.
Clear ib.
—— herb 35
Cod’s-head ib.
Crawfish ib.
——, or lobster ib.
Curry, or Mulligatawny 36
Eel ib.
Fish ib.
French ib.
Friar’s chicken 37
Giblet ib.
Gravy 38
Hare ib.
Hessian 39
Mock-turtle ib.
Mulligatawny 41
Onion 42
Ox-head 43
Green pea ib.
Winter pea 44
Pea 45
Portable 46
Potato ib.
Rabbit ib.
Root ib.
Scotch leek 47
Soup, to brown or colour ib.
Soups and brown sauces, seasoning for ib.
Soups ib.
—— without meat 48
—— for the poor 49
—— and bouilli ib.
Soupe à-la-reine ib.
—— maigre 50
—— Santé 51
Spanish ib.
Turnip 52
Veal ib.
Vegetable ib.
Vermicelli 53
West India, or pepper-pot ib.
White 54
BROTHS.
Broth for the poor 57
—— —— —— sick ib.
Barley 58
Chervil ib.
Hodge-podge ib.
Leek porridge ib.
Madame de Maillet’s ib.
Mutton 59
Pork ib.
Pottage ib.
Scotch pottage ib.
Scotch 60
Turnip ib.
Veal ib.
FISH.
Carp and tench 63
——, to stew ib.
Cod, to stew 64
——, ragout of ib.
——, head, to boil ib.
Crab, to dress 64
—— or lobster, to butter ib.
—— —— ——, to stew 65
Crawfish, to make red ib.
Eels, to broil whole ib.
——, to collar 65
——, to fry 66
——, to pot ib.
——, to pickle ib.
——, to roast ib.
——, to spitchcock ib.
——, to stew 67
Fish, to recover when tainted ib.
——, in general, to dress 68
——, to dress in sauce ib.
——, hashed in paste ib.
——, to cavietch ib.
Gudgeon ib.
Haddock, to bake ib.
—— pudding 69
Herring ib.
Lampreys to pot ib.
Lobsters, to butter 70
——, to fricassee ib.
——, to hash ib.
——, to pot 71
——, to stew ib.
—— curry powder ib.
—— patés ib.
—— salad 72
Mackarel à la maitre d’hotel ib.
——, to boil ib.
——, to broil ib.
——, to collar ib.
——, to fry ib.
——, to pickle ib.
——, to pot ib.
——, to souse 73
—— pie ib.
Mullet, to boil ib.
——, to broil ib.
——, to fry ib.
Oysters, to stew ib.
——, ragout 74
——, to pickle ib.
—— patés ib.
Oyster loaves 75
—— pie ib.
Perch, to fricassee 76
Pike, to dress ib.
——, stuffed, to boil ib.
——, to boil à-la-Française ib.
——, to broil ib.
——, in Court Bouillon 77
——, fricandeau ib.
——, German way of dressing ib.
——, to pot ib.
——, to roast 78
——, au souvenir ib.
——, à la Tatare ib.
Salmon, to dress ib.
——, en caisses ib.
——, à la poële 79
Scallops ib.
Shrimps, to pot ib.
Smelts, to fry ib.
——, to pickle ib.
——, to pot 80
Soles, to boil ib.
——, to boil à-la-Française ib.
——, to stew ib.
Water Souchi ib.
Sprats, to bake 81
Sturgeon, to roast ib.
Turbot, to dress ib.
——, plain boiled 82
——, to boil ib.
——, to boil in gravy ib.
——, to boil in Court Bouillon with capers ib.
——, to fry 83
—— or barbel, glazed ib.
——, en gras ib.
——, or barbel, en maigre ib.
Turtle, to dress 84
Whiting, to dry ib.
MADE DISHES.
Asparagus forced in French rolls 85
Eggs, to dress ib.
——, buttered ib.
——, Scotch 86
——, for second course ib.
——, to fry as round as balls ib.
——, fricassee of ib.
——, à la crême ib.
Ham, essence of 87
Maccaroni in a mould of pie-crust ib.
—— ib.
Omelets 89
——, asparagus 90
——, French ib.
Ragout for made dishes ib.
Trouhindella ib.
MEATS AND VEGETABLES.
Artichokes, to fricassee 91
Bacon, to cure ib.
Barbicue ib.
Beef, alamode 92
—— —— in the French manner ib.
——, rump, with onions 93
——, rump, to bake ib.
——, rump, cardinal fashion ib.
——, sausage fashion 94
——, ribs and sirloin ib.
——, ribs, en papillotes ib.
——, brisket, stewed German fashion 95
——, to bake ib.
——, bouilli ib.
——, relishing 96
——, to stew ib.
——, cold, to dress 97
——, cold boiled, to dress ib.
——, cold, to pot ib.
—— steaks, to broil ib.
—— —— and oysters 98
—— (rump steaks) broiled, with onion gravy ib.
—— steaks, to stew 98
—— olives 99
——, pickle for ib.
——, to salt ib.
——, to dry 100
——, hung ib.
——, for scraping 101
——, Italian ib.
——, red ib.
——, collar of 102
Bisquet, to make ib.
Boar’s-head, to dress whole 103
Brawn, to keep ib.
Hog’s-head, like brawn ib.
Mock-brawn ib.
Cabbage, farced 104
Calf’s-head ib.
——, like turtle ib.
——, to hash 105
——, fricassee 106
——, to pickle ib.
—— liver 107
Cauliflowers with white sauce ib.
Celery, to stew ib.
—— à-la-crême ib.
Collops, Scotch ib.
——, brown Scotch 108
——, white ib.
——, to mince 109
—— of cold beef ib.
Cucumbers, to stew ib.
Curry-powder ib.
——, Indian 110
Farcie 112
Forcemeat ib.
Fricandeau 113
Ham, to cure ib.
——, Westphalia, to cure 117
——, English, to make like Westphalia 119
——, green 120
——, to prepare for dressing without soaking ib.
——, to dress ib.
——, to roast 121
——, entrée of ib.
——, toasts ib.
—— and chicken, to pot ib.
Herb sandwiches 122
Hog’s puddings, black ib.
—— ——, white ib.
Kabob, an Indian ragout 123
Lamb, leg, to boil 124
—— ——, with forcemeat ib.
——, shoulder of, grilled ib.
——, to ragout ib.
——, to fricassee ib.
Meat, miscellaneous directions respecting 125
——, general rules for roasting and boiling ib.
——, half roasted or under done ib.
Mustard to make 126
Mutton, chine, to roast ib.
—— chops, to stew ib.
—— cutlets ib.
—— ——, with onion sauce ib.
—— hams, to make 127
——, haricot 127
——, leg ib.
——, leg, in the French fashion ib.
——, or beef, leg, to hash 128
——, loin, to stew ib.
——, neck, to roast ib.
——, neck, to boil ib.
——, neck, to fry 129
——, saddle, and kidneys ib.
——, shoulder, to roast in blood ib.
——, shoulder or leg, with oysters ib.
——, roasted, with stewed cucumbers ib.
——, to eat like venison 130
——, in epigram ib.
Mushrooms to stew brown ib.
Newmarket John ib.
Ox-cheek to stew ib.
Ox-tail ragout 131
Peas to stew ib.
——, green, to keep till Christmas 132
Pickle, red, for any meat ib.
Pie, beef-steak ib.
——, calf’s-head ib.
——, mutton or grass-lamb ib.
——, veal 133
——, veal and ham ib.
——, veal olive ib.
——, beef olive ib.
Pig, to barbicue ib.
——, to collar ib.
——, to collar in colours 134
——, to pickle or souse ib.
——, to roast ib.
——, to dress lamb-fashion ib.
Pigs’-feet and ears, fricassee of 135
—— —— —— ——, ragout of ib.
Pig’s-head, to roll ib.
Pilaw, an Indian dish ib.
Pork, to collar 136
——, to pickle ib.
——, chine, to stuff or roast ib.
—— cutlets 137
——, gammon, to roast ib.
——, leg, to broil ib.
——, spring, to roast ib.
Potatoes, to boil ib.
——, to bake 138
Potato balls ib.
Potatoes, croquets of ib.
——, to fry ib.
——, to mash 139
——, French way of cooking ib.
——, à-la-maitre d’hotel ib.
Rice to boil ib.
Rissoles ib.
Rice 140
Robinson, to make a 141
Salad, to dress ib.
Sausages, Bologna ib.
——, English ib.
——, Oxford 142
——, for Scotch collops ib.
——, veal ib.
——, without skins 143
Spinach, the best mode of dressing ib.
——, to stew ib.
Sweetbreads, ragout of 144
Savoury toasts, to relish wine 144
Tomato, to eat with roast meat 145
Tongues, to cure ib.
——, to smoke 146
——, to bake ib.
——, to boil ib.
——, to pot ib.
—— and udder to roast 147
——, sheep’s, or any other, with oysters ib.
Tripe, to dress ib.
——, to fricassee ib.
Truffles and morels, to stew ib.
Veal, to boil 148
——, to collar ib.
——, to roast ib.
——, roasted, ragout of ib.
——, to stew 149
——, with rice, to stew ib.
——, served in paper ib.
——, bombarded ib.
—— balls 150
——, breast ib.
——, breast, with cabbage and bacon ib.
——, breast, en fricandeau ib.
——, breast, glazed brown ib.
——, breast, stewed with peas 151
——, breast, ragout ib.
—— collops, with oysters 151
—— collops, with white sauce 152
—— cutlets, to dress ib.
—— cutlets, larded ib.
——, fillet, to farce or roast ib.
——, fillet, to boil 153
——, half a fillet, to stew ib.
——, knuckle, white ib.
——, knuckle, ragout ib.
——, leg, and bacon, to boil 154
——, loin, to roast ib.
——, loin, to roast with herbs ib.
——, loin, fricassee of ib.
——, loin, bechamel 155
——, neck, stewed with celery ib.
—— olives ib.
—— rumps 156
——, shoulder, to stew ib.