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1880 Antique Victorian Home Cook Book Game Recipes Kitchen Cookery Pigeons Vtg For Sale
MISS PARLOA'S NEW COOK BOOK AND MARKETING GUIDE
Original 1880 First Edition of “Miss Parloa's New Cook Book and Marketing Guide” by Maria Parloa :: Published by Boston: Dana Estes :: Measures 5 1/4 x 7 3/4" :: Complete with 430 Pages.
VERY GOOD CONDITION: A tightly bound volume, solid hinges, inscription in front, clean pages throughout, covers in great shape, complete with all pages; overall en excellent condition example of this 133-Year-Old Cookery Guide.
Here is an antique Victorian cookbook, including the in depth first section on Marketing food to be prepared for the market. Of the hundreds of recipes in the volume only a few were not prepared especially for it, and nearly all of these were taken by the author from her other books. While each subject has received the attention it seemed to deserve, Soups, Salads, Entrees and Dessert have been treated at unusual length. Throughout you will find a plethora of vintage recipes from Potted Pigeons, Pate de Fois Gras, Salmis of Game, Pickling, Preserving, Stewed Ox Tails, and many more uncommon recipes found today.
Here is an example for a Pigeons in Jelly Recipe
Pigeons In Jelly
Wash and truss one dozen pigeons. Put them in a kettle with four pounds of the shank of veal, six cloves, twenty-five pepper-corns, an onion that has been fried in one spoonful of butter, one stalk of celery, a bouquet of sweet herbs and four and a half quarts of water. Have the veal shank broken in small pieces. As soon as the contents of the kettle come to a boil, skim carefully, and set for three hours where they will just simmer. After they have been cooking one hour, add two table-spoonfuls of salt. When the pigeons are done, take them up, being careful not to break them, and remove the strings. Draw the kettle forward, where it will boil rapidly, and keep there for forty minutes; then strain the liquor through a napkin, and taste to see if seasoned enough. The water should have boiled down to two and a half quarts. Have two moulds that will each hold six pigeons. Put a thin layer of the jelly in these, and set on ice to harden. When hard, arrange the pigeons in them, and cover with the jelly, which must be cold, but liquid. Place in the ice chest for six or, better still, twelve hours. There should be only one layer of the pigeons in the mould.
To serve : Dip the mould in a basin of warm water for one minute, and turn on a cold dish. Garnish with pickled beets and parsley. A Tartare sauce can be served with this dish.
If squabs are used, two hours will cook them. All small birds, as well as partridge, grouse, etc., can be prepared in the same manner. Remember that, the birds must be cooked tender, and that the liquor must be so reduced that it will become jellied.
A SAMPLING OF THE CONTENTS INCLUDE:
GENERAL: Food, Working Appliances And Sanitation—Adulteration In Food—Misbranded Labels—Household Bacteriology—Molds And Molding—Sanitation And Sterilization—The Kitchen Finish And Appliances—Cooking Utensils
Marketing: Beef: The Hind Quarter—Sirloin Steaks—Rump Steak—Bound Steaks—Tenderloin Quarter—The And Game—Fish—Buying Vegetables—Sweet Herbs—Groceries—Care Of Food
Kitchen Furnishing: Stove, Or Range?—Gas And Oil Utensils
Soups: Remarks On Soup Stock—Mixed Soup—Scotch Broth—Okra Soup—Giblet Soup—Onion Soup—Cream Of Celery Soup—Lobster Soup—Corn Soup, + many more.
A General Chapter On Fish: Boiled Fish—Boiled Haddock With Lobster Sauce—Baked Fish—Broiled Fish—Common Fish Balls—Salt Codfish, In Puree Of Potatoes—Fish Au Gratin—Court-Bouillon—How To Cook Salt Codfish—Cusk, A La Creme A cusk—Stewed Fish—Fried Fish—Smelts—Eels—Eels A La Tartare—Oysters—Oyster Saute—Escaloped Oysters—Lobster—Broiled Lobster—Stewed Terrapins, + MORE
Meat: Boiling Meat—Roasting Meat—Roasting In The Oven—Roast Beef, With Yorkshire Pudding—Fillet Of Veal, Roasted—Broiling Meat—Braised Beef—Fillet Of Beef, Larded—Fillet Of Beef In Jelly—Alamode Beef—Leg Of Lamb A La Francaise—Braised Breast Of Lamb—Irish Stew—Toad In The Hole—Scotch Roll—Fillet Of Beef A La Hollandaise—Cannelon Of Beef—Veal Olives—Stewed Ox Tails—Ragout Of Mutton—Stewed Steak With Oysters—Braised And Garnishes
Chicken, Turkey, Game, Etc: Boned Turkey—Roast Chicken—Pigeons In Jelly—How To Clean And Truss Poultry—Poultry And Game Recipes—Poultry And Game Recipes—Roast Duck—Quail—Larded Quail—Small Birds—Broiled Small Birds—Pigeons—Broiled A La Matelote—Rabbit—Roast Rabbit—Chicken Pie—Pasties Of Game And Poultry—Cold Game Pie—Pate De Foies Gras—Chartreuse Of Chicken—Chartreuse Of Chicken And Macaroni—Galatine Of Turkey—Chicken In Jelly—Chicken Chaud Froid—Chicken Quenelles—Salmis Of Game—Cutlets Served In Papillotes
Vegetables: Asparagus With Cream—Corn Oysters—Potato A La Royale—Potato Balls Fried—Stewed Potatoes—Plain Boiled Macaroni—Stuffed Tomatoes—Baked Onions—Parsnips Fried In Butter—Cauliflower With Cream Sauce—Stewed Celery With Cream Sauce—Stewed Okra—Salads—Salad Dressing
Ice Cream: Vanilla Ice Cream—Apricot Ice Cream—Glace Meringue—Bombe Glacee—One quart of strawberry or raspberry sherbet—Frozen Pudding—Nesselrode Pudding—Sherbet—Lemon Sherbet—Frozen Berries Desert—Frozen Strawberries—Directions For Freezing
Preserving: Marmalade—Jelly—Pickles And Ketchup—Potting
How To Blanch Almonds—How To Corn Beef—How To Scrape Chocolate—How To Use The Salamander—How To Clean English Currants—How To Remove Jellies And Creams From Moulds—How To Whip Cream—How To Boil Sugar—How To Make And Use A Pastry Bag—How To Make Paper Cases—How To Lard—How To Braise—How To Serve
Bills Of Fare: Breakfast—Dinners For Twelve—Game Dinner—Supper For Fifty
Family Dinners - Spring
Family Dinners - Summer
Family Dinners - Fall
Family Dinners - Winter
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1880 Antique Victorian Home Cook Book Game Recipes Kitchen Cookery Pigeons Vtg: $138