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1884 Antique English Cookery Victorian Cookbook Household French Recipes Wine For Sale

1884 Antique English Cookery Victorian Cookbook Household French Recipes Wine



THE COOK'S GUIDE
AND
HOUSEKEEPER'S & BUTLER'S ASSISTANT



Original 1884 Edition of “The Cook's Guide and Housekeeper's & Butler's Assistant” by Charles Elme Francatelli :: Published by Richard Bentley & Son: London :: Measures 5 x 7" :: Complete with 524 Pages.

GOOD CONDITION: A tightly bound volume, cracking to hinges but remain firm, mostly clean pages with some moderate foxing throughout, some splitting to spine cover, cover wear as shown, complete with all pages and illustrations; overall a good condition example of this Victorian Cookery Book.


THE COOK'S GUIDE is a practical treatise on English and foreign cookery in all its branches. Written by author Charles Elme Francatelli, he endeavored to produce an accurate Guide to the Study of Cookery in all its branches, embracing correct and practical methods for preserving Meats, Vegetables, Fruits, &c.—the curing of Hams and Bacon—and the preparation of good and wholesome Pickles.

This Work contains also the Art of Confectionary in all its particulars; the most recent improvements in the preparation of Jams and Jellies, Compotes, Dessert Cakes and Bon-bons, Water and Cream Ices, Summer Drinks, &c. It contains also copious Recipes for making Wine and other kinds of Cups ; a variety of Salads and Appetisers, American Drinks and Granitos, which will be found of material use to Butlers, by enabling them to perform certain portions of their duties with greater satisfaction to their employers.

And with a view to the comforts of Invalids and Children, herein will be found ample instructions for the judicious preparation of light, wholesome, and nutritious food; also a variety of Medicinal Drinks, the composition of which has heen approved of by a celebrated chemist, Mr. Savory, of New Bond Street. To render the work as complete as possible, the publishers have added a series of Bills of Fare for every Month of the Year, in English and French--and a Most copious Index. Below is sampling of contents that can be found within.


THE CONTENTS INCLUDE:

STOCKS AND SAUCES: The Stock-pot. Stock ~ White Veal ~ Brown Gravy ~ Game Stock ~ Economical Stock ~ How to clarify Stocks or Broths ~ Aspic Jelly ~ Economical Aspic Jelly ~ Brown Thickening for Sauces ~ White Thickening for Sauces ~ Extract of Game for Gravy ~ Brown Sauce ~ White Sauce ~ Economy of Second Stocks or Broths. Sauces ~ White Bechamel ~ Cream Bechamel ~ Allemande ~ Economical White ~ Poivrade ~ Genoese ~ Tomata ~ Piquante ~ Italian ~ Financiere ~ Brown Caper ~ White Caper ~ Sharp ~ Reform ~ Chevreuil ~ Brawn, Cold ~ German, for Boar's Head ~ Maitre d'Hotel ~ Economical Maitre d'Hotel ~ Ravigote ~ Robert ~ Poulette ~ Mayonaise ~ Tartar ~ Melted Butter or Butter ~ Lobster ~ Shrimp ~ Muscle ~ White Oyster ~ Brown Oyster ~ Egg ~ Port-Wine, fur Wild Fowl ~ Venison ~ Parsley ~ Anchovy ~ Apple ~ Green Gooseberry ~ Fennel ~ Mustard ~ Brown Butter ~ Onion ~ Bretonne ~ Green Ravigote ~ Soubise ~ Neapolitan ~ Bourguignotte ~ Poor-man's ~ Cardinal ~ Richelieu ~ Shalot ~ Truffle ~ Mushroom ~ Perigueux ~ Salmis ~ Proveucale ~ Bread ~ Fried Bread-crumbs ~ Spinach Greening ~ Indian Sauce ~ Fine-herbs Sauce ~ D'Uxelles Sauce ~ Brown Colouring ~ Chateaubriand ~ Horseradish ~ Dutch ~ Clear Tarragon ~ Prince of Wales' ~ Cazanova ~ Devil's ~ Ham ~ Curry ~ Brown Matelote ~ White Matelote ~ Aurora ~ Stragotto ~ Lyonnaise ~ Celery ~ Russian ~ Almond Cream ~ Plum ~ Cherry ~ Raspberry ~ Arrowroot ~ Wine, for Pudding ~ Whip ~ Orange.

GARNISHES FOR ENTREES: Jardiniere ~ Reform Chips ~ Glazed Onions ~ Glazed Carrots ~ Cucumber Garnish ~ Green Peas for Garnish ~ Asparagus Peas, &c. Puree of Green Peas for Garnish ~ of Spinach ~ of Sprue Asparagus ~ of Potatoes ~ of Chestnuts ~ of Carrots ~ of Artichokes ~ of Turnips ~ of Celery ~ of Sorrel ~ of Poultry ~ of Game ~ Patty Meats ~ Chipolata ~ Ragout ~ Financiere ~ Toulouse ~ Milanese ~ Maitre-d'Hotel Butter ~ Anchovy Butter ~ Lobster Butter ~ Epicurean Butter ~ Devil Mixture.

SOUPS IN GENERAL: Julienne ~ Jardiniere ~ Brunoise ~ Spring ~ Chiffonade ~ Celery and Button-Onion ~ D'Esclignac ~ Consomme with Quenelles ~ Soups, Carlton-House ~ Mock-Turtle, clear ~ Mock-Turtle ~ Giblet, clear ~ Giblet, thick ~ Ox-Tail ~ Ox-Cheek ~ Mulligatawney ~ Duchess ~ Calf's Tail ~ Calf's Feet ~ Grouse ~ Hare ~ Peas ~ Green Peas ~ Asparagus ~ Carrot, a la Cressy ~ Potato ~ Mutton Broth ~ Scotch Broth ~ Hodge-Podge ~ Knuckle of Veal and Rice Soup ~ Cocky-Leeky ~ Onion Porridge ~ Bonne Femme ~ Palestine ~ White Celery ~ Turnip ~ Macaroni ~ Vermicelli ~ Italian Paste ~ Raviolis ~ Lord Marcus Hill's ~ Lobster ~ Crab ~ Crayfish ~ Prawn ~ Victoria ~ White, a la Reine ~ Spring Herbs ~ Russian, or Tschi ~ Spanish ~ Provencale, or Bouillabaisse ~ Vegetable Marrow ~ Chestnut ~ German ~ Italian ~ Oyster.

BREAD PANADA, &c.; AND DRESSED FISH IN GENERAL: Bread Panada ~ Quenelle Forcemeat of Veal ~ Of Whitings ~ Lobster Quenelles ~ Forcemeat of Liver and Ham, for Raised Pies ~ For Preserving Game ~ Godiveau. Turbot, plain Boiled ~ a la Parisienne ~ Grilled a la Vatel ~ a la Normande ~ With Cream au Gratin ~ a la Bechamel ~ Fillets of Turbot ~ Brill ~ John Dory. Salmon, Plain ~ Grilled ~ a la Tartar ~ a la Regence ~ Matelotte of Salmon ~ Fillets of Salmon a l'Indienne ~ a la Marechale ~ a laTartare ~ a la Ravigote ~ Salmon Boiled after the Scotch Fashion. Trout, plain Boiled ~ Grilled, with Epicurean Sauce ~ With Genoese Sauce ~ a l'Aurore ~ Fillets of Trout. Sturgeon a la Cardinal ~ a la Bourguignotte ~ a la Royale ~ Grilled, Piqnante Sauce. Cod-fish, Baked and Stuffed ~ Crimped-Cod, Oyster Sauce ~ Cod a la Dieppose ~ Fried, a la Portugaise ~ Grilled, a la Colbert ~ a la Religieuse ~ a la Creme ~ Rice, Plain, Boiled for Curries ~ Baked Cod's head. Haddock, Egg Sauce ~ Baked ~ Grilled ~ Fillets of Haddock. Soles, Boiled ~ Fried ~ a la Colbert ~ au Gratin ~ with Fine-herbs ~ a l'Aurore ~ Normande ~ a la Cardinal ~ Fillets of Sole ~ a la Tartare ~ a la Rouennaise ~ Fried ~ Fillets of Fish, Fried in Batter. Gurnet, Boiled ~ Baked ~ Fillets of Gurnet. Mackerel, Boiled a la Maitre d'Hotel ~ Grilled, with Brown Butter Sauce ~ Fillets of Mackerel a la Maitre d'Hotel. Red Mullets, Grilled ~ with Fine-herbs ~ In Papers ~ a la Chesterfield. Whitings, Boiled ~ Fried ~ Broiled ~ Au Gratin ~ a la Francaise ~ Fillets of Whiting a la Horly. Char, Grilled ~ Water Souchet of. Lampreys, Stewed ~ Smelts, Fried ~ Baked. Eels, Spitchcocked ~ Stewed ~ a la Tartare ~ White. Carp, Fried ~ Stewed ~ Stuffed and Baked. Tench, Stewed ~ Barbel, Roach, and Dace ~ Pike, Baked ~ Perch ~ Skate Crimped, with Brown Butter. White-bait ~ Devilled. Oysters, Scolloped ~ Muscles, Scolloped ~ Lobster, Scolloped ~ Collops, Scolloped ~ Cockles, Scolloped.

FRYING BATTERS, STUFFINGS AND SEASONINGS: Frying Batter ~ German ~ Italian ~ Yorkshire Pudding ~ Suet Pudding ~ Veal Stuffing ~ Bread Crumbs ~ Fried ~ Sage-and-onion Stuffing ~ Stuffing for Hares ~ Cold Marinade Pickle. Mirepoix, or Foundation for flavouring Sauces or Game Soups.

APPETIZERS FOR BREAKFAST OR LIGHT SUPPERS. SALADS: Rice Curried ~ Turkish Fashion ~ Polish Fashion ~ Piedmontese Fashion ~ Milanese Fashion ~ Florentine Fashion ~ Spanish Fashion ~ a la Sœur Nightingale. Raviolis a la Napolitaine ~ Roman Gniocchi ~ Oysters Fried ~ Scollops of Meat or of Fish ~ Rizzolletti. Rissoles ~ Croquets of Meat, or Fish ~ Fried Salmon Roe ~ Lobster Croquets ~ Oyster Croquets. Marrow Toast a la Victoria ~ Marrow-Bones ~ Patties. Croustades ~ Puff-Paste Patties ~ Mutton Pies a la Windsor ~ Savoury Trifles ~ Turkish Pilau ~ Indian Pilau ~ Pooloot ~ Yarmouth Bloaters ~ Grilled Kippered Salmon ~ -Dried Haddocks ~ Pulled Crisp Bread ~ Toasted Cheese ~ Cheese Canapees ~ Anchovy Canapees ~ Prince of Wales' Canapees ~ Devilled Biscuits ~ Anchovy Toast ~ Devilled Salmon ~ Devilled Gam ~ Tunny ~ Sardines ~ Anchovies ~ Pickled Fish ~ Salmon ~ Soused Mackerel ~ Oysters, Devilled ~ Prawns ~ Olives ~ Russian Kromeskys ~ Dutch Herrings ~ Croquets of Macaroni ~ Italian Polpetti- ~ German Schpeischlitz ~ German Quenelles. Bonnes-Bouches ~ Sandwiches ~ Adelaide ~ Victoria ~ Bretby ~ Irish ~ Fish ~ Prince's ~ For Ball-Suppers ~ Ordinary. Salads in General ~ English ~ Cucumber ~ French ~ Beetroot and Spanish Onion ~ Italian ~ Spanish ~ Russian ~ Flemish ~ German ~ Cazanova ~ a la Rachel ~ Vegetable ~ Hamboro'.

REMOVES IN GENERAL: Beet, Roast Sirloin of ~ Roast Ribs of ~ Boiled Round of ~ Aitchbone of ~ Rolled Thin Flank of ~ Braized Roll of, a la Bearnaise ~ Stewed Rump of ~ Ribs -a la Mode ~ Fillets Larded ~ a la Napolitaine ~ a la Richelieu ~ Braized, a la Milton ~ Pressed. Ox-tongues ~ Braized ~ Hunting Beef. Veal, Roast Fillet of ~ Roast Neck of ~ Braized Neck of ~ Neck of Larded ~ Noix or Cushion of Veal ~ a la St. George ~ a la St. Cloud ~ Roast Loins of ~ Braized ~ a la Creme ~ Roast Breast of ~ Rolled a la Printaniere ~ a la Chipolata. Mutton, Boiled Leg of ~ Braized ~ a la Napolitaine ~ a la Provencale ~ a la Bretonne ~ a, la Soubise ~ Neck of, Boiled ~ a l'Irlandaise ~ Roebuck Fashion ~ a la Soubise ~ a l'Allemande ~ with Puree of Sorrel. Sheep's-head Gallimaufried ~ Mutton, Haunch of, Roast ~ Saddle of, Roast ~ a la Polonaise ~ Shoulder of, Boiled ~ Stuffed ~ Loins of. Lamb, Roast Fore-quarter of ~ Ribs or Target of ~ Leg of, Boiled ~ Shoulder of, Grilled ~ a la Montmorency ~ Lamb's Head ~ Saddle of, Braized ~ a la Villeroi. Scotch Haggis. Pork, Boiled Leg of ~ German Fashion ~ Roast Leg of ~ Roast Sparerib of ~ How to Pickle ~ Roast Sucking Pig ~ Roast Pig a la Perigueux ~ a la Chipolata ~ Bath Chaps ~ Chine of Pork.

DIFFERENT METHODS OF DRESSING HAMS: How to select a Ham ~ To Boil a York Ham ~ Glazed with Spinach ~ How to dress a Westphalia Ham ~ A Spanish Ham ~ To Roast Hams ~ Baked Hams.

REMOVES OF VENISON, RED DEER, AND ROEBUCK: Venison, Roast Haunch of ~ Roast Shoulder of ~ Roast Neck of. Venison Fry ~ Chops. Red Deer, Haunch of. Roebuck ~ Haricot of ~ Cutlets

REMOVES OF POULTRY AND GAME: Turkey, Roast ~ a la Chipolata ~ a la Provencale ~ Boiled ~ a la Yorkshire. Capon a la Perigueux ~ a la Piedmontaise ~ a la Regence ~ Boiled ~ Chicken and Bacon Boiled. Grouse a la Kinnaird. Black Game a la Royale ~ Chicken and Rice. Chicken a la Rumaine ~ a la Milanaise ~ Chickens and Tongue a la Macedoine. Pheasant a la Portugaise ~ a la Gitana ~ a la Flamande ~ Boiled, a la Soubise ~ Roast Pheasant, Liver Stuffing. Partridges, Braized with Cabbages ~ a la Victoria ~ a la Prince of Wales ~ With Sage and Onion. Goose, Roast, with Sage and Onion ~ Braized a la Jardiniere ~ a 1'Arlesienne. Ducks Stewed a l'Espagnole ~ With Peas ~ Braized with Turnips.

MEAT PIES AND PUDDINGS: Chicken and Ham Pie ~ Pigeon Pie a 1'Anglaise. Grouse Pie a l'Ecossaise ~ Partridge Pie a, la Chasseur ~ Giblet Pie ~ Beefsteak and Oyster Pie ~ Veal and Ham Pie ~ Mutton Pie a l'lrlandaise ~ Potted Snipes, Irish Fashion ~ Pie of Small Birds. Lark Pie a la Melton Mowbray ~ Beefsteak and Oyster Pudding ~ Mutton Pudding ~ Kidney Pudding ~ Pudding a la Chipolata ~ Snipe Pudding a l'Epicurienne ~ Sausage Pudding ~ Yorkshire Veal Cake ~ Hare Cake ~ Fish Pie a la Ste. Terese ~ a la Ste. Ursula ~ Potato Pie ~ Leek Flammish.

ENTREES; OR FIRST-COURSE SIDE DISHES OR PASTRY, &c.: Vol-au-Vent a la Financiere ~ Pate-Chaud of Pigeons ~ Timbale of Macaroni ~ Border of Rice a la Reine. Mazarine of Salmon ~ Chartreuse of Partridges ~ Croustade of Larks ~ Tourte of Godiveau.

PLAIN ENTREES; OR SIDE DISHES FOR EVERY-DAY FARE: Hashed Beef ~ with Pickled Walnuts ~ Minced Beef ~ Grilled Bones ~ Devilled Bones ~ Bubble-and-Squeak ~ Rumpsteak, Plain. Ox-kidney Grilled ~ Stewed ~ Beef Collops ~ Boiled ~ Beef au Gratin ~ Mironton of Beef ~ Toad-in-the-Hole ~ Vinegaret of Beef ~ Tripe Boiled ~ Fried ~ Stewed ~ Baked ~ Pork Chops ~ Cutlets ~ Pig's Fry ~ Curried Pork. Hashed Mutton, plain ~ Mutton Hashed Venison Fashion ~ a l'lndienne ~ Minced Mutton ~ Mutton Chops ~ Cutlets, Plain ~ Bread-crumbed ~ Sheep's Kidneys Stewed ~ a l'Epicurienne ~ With Fine-herbs ~ Sheep's Trotters ~ Calf's Liver and Bacon ~ Calf's Liver a la Mode ~ Scotch Collops ~ Veal Cutlets with Mushrooms ~ Mince Veal with Poached Eggs ~ Calf's Brains a la Ravigote ~ With Nut-brown Butter ~ Fried ~ In Cases au Gratin ~ Calf's Feet a la Bourgeoise ~ a la Poulette ~ Fried. Lamb's Head Gallimaufried ~ Lamb's Fry ~ Lamb's Feet a la Poulette ~ Lamb Chops Breaded ~ Lamb Cutlets with Cucumber ~ a la Robert. Sweetbread Roasted ~ Sweetbread Cutlets ~ Beefsteaks a la Francaise ~ a la Chateaubriand ~ with Anchovy Butter ~ Epicurean ~ Fillets of Beef a la Soubise. Calf's Head and Bacon ~ Calf's Head Hashed ~ Broiled ~ a la Financiere ~ Turtle Fashion ~ Ox-tail, Haricot of ~ with Stewed Peas ~ Breaded and Grilled ~ Breast of Mutton Grilled ~ Irish Stew.

ENTREES OF SUPERIOR CLASS: Ox-Palates a la Florentine ~ Curried. Mutton Cutlets a la Soubise ~ a la Vicomtesse ~ a la Reforme ~ a la Provencale ~ Fillets of Mutton, Roebuck Fashion ~ a la Jardiniere ~ Escalopes of Mutton with Fine-herbs. Veal Cutlets a la Financiere ~ a la Maintenon ~ a la Russe. Sweetbread a la Toulouse ~ a la Villeroi ~ Tendons of Veal with Spinach ~ Curried. Lamb Cutlets a la Princesse ~ a la Duchesse ~ Lamb's Sweetbread, Larded ~ Scolloped. Supreme of Fowl a la Royale ~ Fillets of Fowls with Asparagus Peas ~ Escalopes of Fowl and Cucumber ~ Chicken Cutlets a la Dauphine ~ Legs of Fowls a la Wellington. Fricassee of Chickens a la Havelock ~ Chickens a l'lnkermann ~ a la Tartare ~ Grilled Fowls with Puree of Mushrooms ~ Boiled Fowls a la Cardinal ~ Chickens or Fowls a la Romaine. Boudins of Pheasant a la Richelieu ~ of Fowls a la Lucullus ~ Croustade of Quenelles ~ Boudins of Grouse a la Stanley. Quenelles of Fowl a la Supreme ~ Pheasant a la St. George, ~ a la Gudewife ~ Salmis of ~ Partridges a la Bearnaise, Stewed, with Celery Sauce. Grouse Cutlets a la Glengarry ~ Fillets of Partridges a la Thackeray. Rabbit, Fricassee of ~ a la Tartare ~ Boiled, with Bacon ~ with Fine-herbs ~ Fried in Batter ~ Curried, and Rice. Woodcocks a la Chasseur. Snipes a la Bonne-Bouche. Wild Fowl a la Chasseur ~ American Fashion ~ Civet of Leveret ~ Jugged Hare. Baron of Hare , German Fashion ~ Wild Fowl a la Bigarrade ~ Capilotada of Fowl.

SECOND COURSE—ROASTS: Hare, Roast. Rabbit, Roast. Pheasant, Roast, Partridges, Roast. Quails, Roast ~ Ruffs and Rees. Larks, Roast ~ Woodcocks and Snipes. Capons, Roast. Green Goose ~ Pigeons, Roast ~ Black Game and Grouse, Roast ~ Pea-hens ~ Guinea-fowl.

HOW TO DRESS VEGETABLES: Braized Celery with Brown Sauce ~ Celery a la Villeroi. Salsifis a la Creme ~ Salsifis fried in Batter. Spinach with Butter ~ Spinach with Cream. Endive with Cream. Cauliflowers with White Sauce ~ Cauliflowers with Parmesan Cheese. Tomatas a la Provencale. Mushrooms au Gratin ~ Large Truffles a la Serviette ~ Truffles a la Piedmontaise ~ Portugal Onions a l'Espagnole. Artichokes with Butter Sauce ~ Artichokes a la Barigoule ~ Artichokes a la Lyonnaise ~ Artichokes a l'ltalienne. Asparagus with White Sauce ~ Asparagus Peas a la Creme. French Beans a la Maitre d'Hotel ~ French Beans with Fine-herbs ~ Broad Beans a la Creme ~ Green Peas plain ~ Stewed Peas ~ Peas a la Francaise. Turnips Glaces with Sugar ~ Young Carrots a l'Allemande. Vegetable-marrow. Cucumbers a la Poulette ~ Cucumbers a 1'Espagnole. Jerusalem Artichokes ~ Jerusalem Artichokes a l'ltalienne. White Haricot Beans a la Maitre d'Hotel ~ White Haricot Beans a la Bretonne ~ American Yams. Potatoes a la Mattre d'Hotel ~ New, a la Creme ~ au Gratin ~ a la Lyonnaise ~ a la Provencale ~ Croquets ~ a la Duchesse ~ Baked ~ a l'ltalienne ~ Potato Salad ~ Mashed Potatoes ~ Fried. Sea-kale a la Sauce. Brussels Sprouts.

DIFFERENT METHODS OF DRESSING EGGS: Eggs a la Tripe ~ Eggs an Gratin ~ Eggs with Truffles. Omelet with Fine-herbs ~ with Shalots ~ with Parmesan Cheese ~ with Kidneys ~ with Oysters. Poached Eggs with Anchovy Toast ~ with Ham ~ Eggs a la Dauphine ~ a l'Aurore ~ with Nut-brown Butter ~ a la Suisse. Macaroni a 1'Italienne ~ with Cream ~ au Gratin ~ Timbale of Macaroni a la Florentine. Nouilles a la Palermo ~ Timbale of Nouilles a la Vanille.

RAISED PIES AND TIMBALES: Christmas Pie. Pies ~ Yorkshire ~ Devonshire ~ Leicestershire ~ Richmond Eel Pie ~ French Timbale ~ How to cure Hams and Bacon ~ Welsh Hams.

CAKES IN GENERAL: Brioche Paste ~ Cakes ~ Baba, or Polish ~ Compiegne ~ Parisian ~ Victoria ~ Savarin ~ Savoy ~ Plum ~ Plain Seed ~ Pound ~ Genoese ~ With Almonds ~ Queen's ~ Almond ~ Ginger. German Konslauffe ~ Scotch Bread. Gauffres ~ Flemish ~ French ~ Almond. Nougats ~ Almond ~ Parisian ~ Small a la Chantilly ~ Cornucopia ~ Madeleines ~ Spanish Cakes, or Petits-Choux. Petits-Choux with Caramel. Loaves ~ Duchess ~ Mecca ~ Parisian ~ Prolitrolles. Meringues a la Creme. Biscuits ~ Finger, or Naples ~ Brussels, or Rusks ~ Italian ~ Venetian ~ Brown Bread ~ Champagne ~ Orange ~ Peach ~ Apricot ~ Sicilian ~ Russian ~ Albert ~ Victoria, Swedes ~ Chocolate Glace ~ Suisse Lecrelets

SMALL PASTRY: Cheesecakes ~ Mirlitons ~ D'Artois Cake ~ German Tourte of Apricots ~ Parisian Turnover of Apples. Darioles ~ Conde Cakes ~ D'Artois of Apricot ~ Pastry Custard, or Cream. Talmouses ~ Walnuts ~ Bread-and-Butter Pastry ~ Rings, or Wreaths ~ Polish Cakes ~ Plaits. Apple a la Portugaise ~ Apple Charlotte ~ Tartlets, Apple ~ Cherry ~ Puff-Paste ~ Mosaic. Parisian Loaves ~ Apple Tart with Quince ~ Pear Tart ~ Fruit Tarts in General

FRITTERS: Fritters, Apple ~ Pine-Apple ~ Orange ~ Peach ~ Cintra ~ Custard ~ Portuguese ~ Pudding ~ German ~ Spanish Puffs.

SOUFFLES AND OMELETS: Souffles, Potato Flour ~ Rice ~ Coffee ~ Fruit ~ Omelette Souffle ~ Plain Pancakes

DIFFERENT KINDS OF PUDDINGS: Puddings, Brown Bread ~ Semolina ~ Victoria ~ German ~ Cabinet ~ Chestnut ~ Ginger ~ Pine-apple ~ Lemon ~ Orange ~ Plain Bread ~ Rusk ~ Apple ~ Plum ~ Tapioca ~ Raspberry-Roll ~ Muffin.

JELLIES IN GENERAL: Jellies, Calf's-Feet ~ Gelatine ~ Orange ~ Lemon ~ Pine-apple ~ Currant and Raspberry ~ Strawberry ~ Maraschino ~ Noyeau ~ Russian ~ Punch. Panachee ~ How to Clarify Syrup ~ To Clarify Isinglass. Macedoine of Whole Fruits in Jelly ~ Fruit Jellies Iced ~ Oranges Filled with Jelly ~ Lemons Filled with Jelly or Cream.

DIFFERENT KINDS OF CREAM: Blanc-Manger ~ Creams, Bavarian ~ Strawberry ~ Apricot ~ Coffee ~ Chocolate ~ Italian ~ Caramel ~ Celestine ~ Currant and Raspberry Cheese ~ Apricot Cheese ~ Russian Charlotte.

CONFECTIONERY AND PRESERVING: How to Bottle Gooseberries ~ Currants ~ Raspberries ~ Strawberries ~ Cherries ~ Apricots ~ Peaches ~ Greengages ~ Orleans Plums ~ Damsons ~ Pine-apples ~ To Preserve Angelica Green ~ To Glace Pine-apple ~ Dried Pears ~ Apricots ~ Greengages ~ Chestnuts ~ Melons ~ Cucumbers ~ Oranges in Syrup ~ Preserved Lemons ~ Dried Cherries ~ Dried Raspberries

COMPOTES OF FRUITS FOR DESSERTS: Compotes of Apples ~ Pears ~ Oranges ~ Peaches ~ Apricots ~ Greengages ~ Cherries ~ pine-apples ~ Strawberries ~ Chestnuts ~ Imitation of Ginger.

DESSERT CAKES: Iced Sponges ~ Dry Savoys ~ Cracklings ~ Dutch Drops ~ Patience ~ Biscuits ~ Cinnamon ~ Cream ~ Magentas ~ Lucknows ~ Turin Cakes ~ Transparents ~ Love's Wells.

DIFFERENT KINDS OF ICE: Water Ices, Orange ~ Lemon ~ Pine-apple ~ Pomegranate ~ Melon ~ Peach ~ Apricot ~ Strawberry ~ Currant and Raspberry ~ Cherry ~ Roman Granito ~ Iced Punch Granito ~ Iced Roman Punch.

COLD ENTREES, OR, CHICKEN, LOBSTER, AND FISH SALADS, OR MAYONAISES: Chickens a la Belle Vue ~ Ham with Aspic Jelly ~ Tongue with Aspic Jelly ~ Galantine of Poularde ~ Mayonaises of Fowl ~ of lobster ~ of Fillets of Sole ~ of Salmon ~ Grouse Salad ~ Fricassee Chaudfroid ~ Salmis Chaudfroid of Partridges ~ Potted Fowl and Ham ~ Tongue ~ Pheasant ~ Hare ~ Beef ~ Lobster ~ Shrimps ~ Bloaters ~ Smoked Salmon ~ Aromatic Herbaceous Seasoning.

DIFFERENT KINDS OF PASTE: Hot-water Paste ~ for Raised Pies ~ Cold-water Paste for Raised Pies ~ Paste, Short ~ Light ~ Tart ~ Nouilles ~ Almond ~ Croquante.

VARIOUS KINDS OF PRESERVED VEGETABLES: Preserved Peas ~ French Beans ~ Windsor Beans ~ Cucumber ~ Young Carrots ~ Artichokes ~ Mushrooms ~ Truffles ~ Dried Herbs

DIFFERENT KINDS OF PICKLES: Pickled Gherkins ~ Onions ~ Red Cabbage ~ Mixed Pickles ~ Piccallilla ~ Remoulade

COOKERY FOR INVALIDS AND INFANTS: Beef Tea ~ Veal Tea. Broth, Mutton ~ Chicken ~ Pectoral ~ Mucilaginous ~ Invigorating ~ Restorative ~ Panada, Chicken ~ Game ~ Dr. Wratislaw's Strengthening Extract of Beef ~ Almond Milk-Beverage ~ Isinglass Jelly. Rice-water ~ Barley-water ~ Toast and Water ~ Eau Sucree ~ Arrowroot ~ Sago ~ Tapioca ~ Gruel ~ Brown and Polson's Souffle Pudding ~ Light Pudding for Invalids ~ Infants' Food ~ Savoury Custard ~ Savoy Sponge ~ Cooling Posset for a Cold. Mehl-Prie, or German thick Milk.

JELLIES AND JAMS: Jellies, Red Currant ~ Black Currant ~ Raspberry ~ Currant and Raspberry ~ White Currant ~ Apple. Jam, Gooseberry ~ Raspberry ~ Damson ~ Apricot ~ Marmalade ~ Apple ~ Orange.

BON-BONS: Burnt Almonds ~ Burnt Pistachio Pralines. Drops, Rose ~ Strawberry ~ Punch. Bon-Bons ~ Chocolate ~ Coffee ~ Lemon Caramel ~ Cherry Rings ~ Barley Sugar.

AMERICAN DRINKS: Gin-Sling. Brandy-Smash ~ Cock-tail ~ Sherry Cobler ~ Julep, Mint ~ Pine-apple ~ Egg Nogg ~ Sleeper ~ Institution Cup ~ Locomotive ~ Poney Punch ~ Nightcap ~ Knickerbocker ~ Sifter ~ Floster ~ Ching-ching ~ St. Charles.

ENGLISH AND FOREIGN SUMMER DRINKS: Orangeade ~ Lemonade. Water, Cherry ~ Currant ~ Strawberry ~ Pine-apple ~ Pomegranate ~ Orgeate, or Almond Milk. Claret Granito ~ Sherry Granito. Gin Punch ~ Milk Punch.

CREAM ICES: Cream Ices, Ginger ~ Brown Bread ~ Apricot ~ Pine-apple ~ Strawberry ~ Currant and Raspberry ~ Coffee ~ Chocolate ~ Gooseberry Fool ~ Iced Souffle ~ Iced Biscuits ~ Iced Bombe ~ Love's Cartridges ~ Tuttifrutti ~ Plombieres Ices ~ Iced Pudding a la Nesselrode.

MEDICINAL DRINKS, &c.: Teas, Hop ~ Linseed ~ Lime-flower ~ Violet ~ Camomile ~ Hyssop ~ Saffron ~ Orange- flower ~ Dandelion ~ Marsh-mallow Water ~ Infusion of Roses ~ Iceland Moss Jelly ~ Mulberry Water ~ Gargle for Sore Throat ~ Refreshing Drink for a Sore Throat ~ A Wash to Prevent the Hair from falling off ~ Cures for a Cold in the Head ~ For Burns, or Scalds ~ For Sprains ~ For Chilblains ~ For Cracked Lips ~ For Warts ~ For Stings from a Wasp or Bee ~ For Toothache ~ For Chapped Hands ~ Continental Drink in Treatment of Typhus Fever ~ Cold Cream ~ How to Make Tea and Coffee ~ How to Extract Colour from Cochineal.

BILLS OF FARE FOR EVERY MONTH IN THE YEAR, IN ENGLISH AND FRENCH

MISCELLANEOUS RECIPES

INSTRUCTIONS FOR THE SERVICE OF WINE

INSTRUCTIONS FOR MAKING DRINKING CUPS










































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