Mrs. Beeton's Antique Cookbook Victorian Cookery Household House Home Recipes
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Mrs. Beeton's Antique Cookbook Victorian Cookery Household House Home Recipes:
Mrs. Isabella Beeton's
BOOK OF HOUSEHOLD MANAGEMENT
Comprising Information for the Mistress, Housekeeper, Cook, Kitchen-Maid, Butler, Footman, Coachman, Valet, Parlour Maid, Housemaid, Lady’s Maid, General Servant, Laundry Maid, Nurse and Nurse-Maid, Monthly, Wet and Sick Nurse, and Governness.
Also Sanitary, Medical, and Legal Memoranda.
With a History of the Origin, Properties and Uses of All Things Connected with Home Life and Comfort.
WITH AN APPENDIX OF SEVERAL HUNDREDS OF NEW RECIPES
With Much Valuable Information upon Household and Domestic Matters.
By Mrs. Isabella Beeton. Published in 1880.
Entirely New Edition, Revised, Corrected and Greatly Enlarged, Containing New Coloured Plates and Numerous Full-Page and Other Engravings.THE BOOK OF HOUSEHOLD MANAGEMENT. Comprising Information for the Mistress, Housekeeper, Cook, Kitchen-Maid, Butler, Footman, Coachman, Valet, Parlour Maid, Housemaid, Lady’s Maid, General Servant, Laundry Maid, Nurse and Nurse-Maid, Monthly, Wet and Sick Nurse, and Governness. Also Sanitary, Medical, and Legal Memoranda. With a History of the Origin, Properties and Uses of All Things Connected with Home Life and Comfort. Entirely New Edition, Revised, Corrected and Greatly Enlarged, Containing New Coloured Plates and Numerous Full-Page and Other Engravings. With a New Appendix Containing Several Hundreds of New Recipes. With Much Valuable Information upon Household and Domestic Matters. By Mrs. Isabella Beeton. Published in 1880 by Ward, Lock, Bowden & Co., London. 8” x 5” quarter-leather binding. Illustrated in color and black and white. 1296 pages, plus advertisements (3” thick!) . Condition: Good, clean, solid condition. This antique book has just been restored by a professional book conservator. The original red leather with gilt title and decoration has been laid on a new leather spine (finished to match the original), the hinges have been repaired, new endpaper at front, etc. The binding is solid and firm. The text is clean and complete, with occasional foxing and some soiling at page edges. Eleven of the twelve colored plates called for are present. There are no torn or loose pages. A good example of this rare 1880 edition of THE BOOK OF HOUSEHOLD MANAGEMENT.
NOTE: I recently acquired a wonderful collection of antique cookbooks, receipts books, etc. Some I have offered on already. Some are currently at sale right now, while still others are waiting to be saleed in coming days and weeks. If you love to collect these old volumes of cookery, "domestic economy," formularies, etc., I urge you to visit my sales frequently to see what each new day brings. Thank you for your interest in my books.
This is an 1880 edition of Mrs. Beeton’s BOOK OF HOUSEHOLD MANAGEMENT, a complete and thorough guide to cookery and the domestic management of Victorian households, particularly upper class households.
Isabella Mary Beeton was one of the most famous cookery writers who ever lived. Popularly known as “Mrs. Beeton,” her legacy persists to this day as her books, first published in the 1860s, are still avidly sought by collectors and modern cooks. Though her rise to fame was meteoric, Mrs. Beeton’s career was unfortunately short-lived: on the day after the birth of her fourth child, in January 1865, Mrs. Beeton contracted puerperal fever and died a week later, at the young age of 28.
Mrs. Beeton’s BOOK OF HOUSEHOLD MANAGEMENT is a prime collection of more than 2,500 cooking recipes and household receipts. The bulk of the book is devoted to cookery, which was Mrs. Beeton’s specialty. It’s a gold mine of recipes for meats, poultry, game, fish and shellfish, soups, vegetables, breads, cakes and pies, puddings, pastry, sweet dishes and more … There is also an Appendix containing several hundred additional domestic and international recipes. If you were to try one recipe a day, every day, it would literally take you years to cook your way through Mrs. Beeton’s BOOK OF HOUSEHOLD MANAGEMENT.
The household hierarchy is also explained in detail, starting with the role of the Mistress of the House as “the Commander of an Army. There are also chapters outlining the domestic duties and requirements of all household servants, from the butler and housekeeper all the way down to the laundry maid and stable groom. Servants’ daily dress, comportment and responsibilities are all discussed at length, as are the roles of governess and nursemaid. First aid and medical treatments are also included in the chapter for the sick nurse and homeopathist.
THE BOOK OF HOUSEHOLD MANAGEMENT is profusely illustrated with hundreds of delightful engravings and other illustrations, including many full-color, full-page plates.
Obviously this book is a must-have for anyone seriously interested in the arts of cookery and domestic economy, but it’s also a social document in the sense that it attests to and vividly describes a way of life that is now all but extinct, a time when the upper classes had legions of servants at their beck and call, waiting upon their every need (Downton Abbey fans take note!). Out of this age of grandeur and ostentatious displays of wealth Mrs. Beeton’s BOOK OF HOUSEHOLD MANAGEMENT was born, a volume as rich and grandiose as the Victorian era itself.
To give you a better idea of all the mouth-watering recipes and other 19th-century know-how waiting for you in Mrs. Beeton’s BOOK OF HOUSEHOLD MANAGEMENT, I have prepared some chapter summaries below detailing the different chapters and the recipes/receipts they contain (these summaries are of my own creation and not found in the book). You will also find a generous sampling of the book’s illustrations, including the color plates. I hope you will take a few moments to have a look.
CONTENTS ARE:Note: This is a general accounting of the Contents, with some variations made by the seller for the sake of clarity.
CHAPTER ONE ~ THE MISTRESS: As with the Commander of an Army * The Housewife * Early Rising One of the Most Essential Qualities * Frugality and Economy are Home Virtues * The Choice of Acquaintances * Friendships Should Not Be Hastily Formed * Hospitality is a Most Excellent Virtue * In Conversation, Trifling Occurrences * Good Temper Should Be Cultivated * On the Important Subject of Dress and Fashion * Charity and Benevolence Are Duties * That the Best Articles are the Cheapest * Accounts in Housekeeping * Engaging Domestics * Servants’ Character * The Treatment of Servants * Wages of Servants * Daily Duties * Before Breakfast * After This General Superintendence * Luncheon * Visiting * Visits of Friendship * Morning Calls * Visits of Condolence * Receiving Morning Calls * Invitation for Dinner * The Half Hour Before Dinner * Going to Dinner * The Dinner a la Russe * Dessert * Leaving the Dinner Table * After-Dinner Invitations * Ball or Evening Party Etiquette * Arrival of Guests * Refreshments * Dancing * Departure * A Family Dinner at Home* Evenings at Home * Retiring for the Night * When a Mistress Takes a House * Letters of Introduction * Order and Punctuality * Furnishing a House * Responsibilities or the Onerous Duties
CHAPTER TWO ~ THE HOUSEKEEPER: As Second in Command of the House * Accounts * Cooking * Instruction in Cookery * The Daily Duties of a Housekeeper * Evening Occupation * Responsibilities
CHAPTER THREE ~ ARRANGEMENT AND ECONOMY OF THE KITCHEN: Writers on Domestic Economy, &c * Requisites of a Good Kitchen * Names of Manufacturers, Dealers, &c * The Fittings, Fixtures and Furniture of the Kitchen * The Fittings * The Furniture – The Kitchen Table * The Linen Press * The Kitchen Clock * The Kitchen Overmantel * The Kitchen Steps * The Fixtures * The Kitchen Dresser * The Shelves * The Drawers * The Pot Board * The Cupboards * Bell Board * Minor Fixtures * Apparatus for Cooking &c * The Kitchen Range * Close Fire Ranges * Crabtree’s Patent Close Fire Range * Crabtree’s Patent Kitchener * Advantages of Kitchen Ranges * Ranges That Do Not Require Fixing * The “Wilson” Cooking Range * Constantine’s Patent “Treasure” Ranges * Smith and Wellstood’s Ranges * The “Doctress” Range * The “Mistress” Range * Ranges for Cooking By Gas * Fletcher’s No. 4 Cooking Range * Other Gas Apparatus * How to Use Gas * The Utensils of the Kitchen * Cooking: What It Is * Boiling and Its Branches * Roasting and Its Branches * Saucepans * Boiler or Boiling Pot * The Digester * The Stock-Pot * The Braizing Pan * The Stew Pan * The Double or Milk Saucepan * The Steamers * The Turbot Kettle and Salmon Kettle * The Fish Pan or Kettle * Fish Fryer and Drainer * Wire Vegetable Strainer * The Frying Pan * The Omelet Pan * The Fricandeau or Cutlet Pan * Bain-Marie Pan and Stew Pans, &c * Specialties for Boiling * Warren’s Cooking Utensils, Capacities and Prices * Principle of the Process * Perkins’ Patent Sanitary Seamless Steel Utensils * Patent Sanitary Seamless Steel Saucepan * Patent Sanitary Seamless Steel Stew Pan * Patent Sanitary Seamless Steel Saute Pan * Bower’s Patent Potato Steamer * Bower’s Patent Fish, Poultry or Vegetable Steamer * Groom’s Registered Milk Saucepan * Articles used in Roasting, &c * The Bottle-jack * Meat Screen * Dripping Pan * Double Baking Pan and Stand * Brown’s Double Water Dripping Pan * The Gridiron * Revolving Gridiron * Hanging Gridiron * Warren’s Patent Corrugated Bachelor’s Broiler * The American Grip Broiler and Toaster * Dutch Oven * Game Oven * Toast Grid * Auxiliary Utensils * Weights and Scales * Mincing Machine * The Enterprise Meat Chopper * Brawn Tin * Tongue or Brawn Presser * Steak Tongs * The Meat Chopper * Cook’s Knife * Meat Saw * Mincing Knife * Chopping Tray * Bread Grater * Colander * Pestle and Mortar * Preserving Pans * Vegetable Cutters * Cucumber Slice * Pasteboard and Rolling Pin * Paste Jaggers * Coffee and Pepper Mills * Wire Dish Cover * Knife Tray, Plate Basket and Plate Carrier * Baking Dish * Tartlet Pans * Patty Pans * Moulds for Puddings, Blancmanges, Cakes &c * The Beehive Mould * Coffee and Tea Canisters * Hot Water Dish * Potato Pastry Pan * Gravy Strainer * Egg Poacher * Cask Stand * Beer Tap * Corkscrew * The Filter * Judson’s Filters * Glass Filter for Sitting Room, &c * The Kettle * Coffee Pot * Hutchinson’s Patent Coffee Makers * Ash’s Patent Piston Freezing Machine * Ash’s Patent Filtering Refrigerator * Self Feeding Cabinet Refrigerator or Ice Safe * Complete List of Domestic Utensils * Specifications and Estimates for Outfit of Kitchens
CHAPTER FOUR ~ THE DUTIES OF THE COOK, THE KITCHEN AND THE SCULLERY MAID: Early Rising * The Cook’s First Duty * Daily Duties * The Preparation of Dinner * The Duties of Kitchen Maid * Advice to Cooks and Kitchen Maids * Importance of Cooking * Cleanliness * Dress * Neatness * Economy * The Kitchen Supplies * Punctuality * Cleansing of Cooking Utensils * Washing of Dishes * The Sink * Golden Rules for the Kitchen
CHAPTER FIVE ~ INTRODUCTION TO COOKERY: In the Fine Arts * Excellence in the Art of Cookery * Cookery and the Artificial Preparation of Food * Science of Cookery * Everyday Science * Reasons for Cooking * Action of Heat * Combination of Foods * Carbonates and Salts * Starch and Floury Foods * Fat * Albumenoids * Flesh Formers * Six Methods of Cookery * Rules for Broiling Meat * Baking * Roasting * Boiling * Stewing * Frying * Dry Frying * Fat for Frying * Adulteration * Prices of Food * Diet * Cost and Economy * French Cookery * English vs. French Cookery * Meat Consumed in Paris * Fish in England and France * Vegetables in England and France * Fuel * French Names * Garnishing * Explanation of French Terms Used in Modern Domestic Cookery * Jewish Cookery * Preservation of Food * Quantities and Measures * Tables of Weights and Measures * Entrees * Menus Past and Present * Popularity of Made Dishes * Preparation of Entrees * Serving Entrees * Carving * Ignorance of Carving * Inconvenience of Not being Able to Carve * Skill and Economy * Acquiring the Art * Times When Things Are in Season
CHAPTER SIX ~ SOUPS – GENERAL DIRECTIONS FOR MAKING SOUPS, WITH OBSERVATIONS ON MATERIALS REQUIRED, THICKENINGS AND FLAVOURINGS: Soup Meat – Lean, juicy beef, mutton and veal * Thickening or Liaisons for Soups * For Flavouring * For Seasoning * The Flesh of Animals * Health of Animals * Quality of Meat for Soup Making * The treatment of the animal before it is slaughtered * The Chemistry and Economy of Soup * Good Soup Makers * Clear and Thick Soups * How to Extract the Gelatine * Vegetable Soups * Puree Soups * The Basis of All Meat Soups * Stock * Management of a Household Stock Pot
CHAPTER SEVEN ~ RECIPES FOR SOUPS: Rich Strong Stock or Grand Bouillon * Medium Stock or Bouillon * Economical Stock * Gravy Stock * Clear Stock or Consomme * bone Stock * White Stock or Blond de Veau * Vegetable Stock * Fish Stock * Browning for Stock * How to Clarify Stock * Recipe for Almond Soup * Recipe for Apple Soup * Recipe for Artichoke Soup * Recipe for Clear Asparagus Soup * Recipe for Aspargus Soup * Recipe for Baked Soup * Recipe for Barley Soup * Recipe for Bean Soup * Recipe for Broad Bean Soup * Potage a La Bonne Femme * Bread Soup * Cabbage Soup * Recipe for Sago Soup * Recipe for Carrot Soup * Carrot and Lentil Soup * Celery Soup * Chantilly Soup * Chestnut Soup * Cocoanut Soup * Cucumber Soup * Egg Soup * Flemish Soup * Julienne Soup * Leek Soup * Cock a Leekie * Macaroni Soup * Soup without Meat * Lentil Soup * Milk Soup * Onion Soup * Cheap Onion Soup * Pan Kail * Parsnip Soup * Pea Soup, Green * Pea Soup, Yellow * Pea Soup * Potato Soup * Pomeranian Soup * Prince’s Soup * Spring Soup * Rice Soup * Sago Soup * Semolina Soup * Solferino Soup * Spinach Soup * Tomato Soup * Turnip Soup * Vegetable Marrow Soup * Vegetable Soup (5 Recipes) * Vermicelli Soup * White Soup * Meat, Poultry and Game Soups * Brilla Soup * Custard Soup * Calves Tails Soup * Chicken Soup * Cottage Soup * Giblet Soup * Gravy Soup * Hare Soup * Haricot Soup * Hessian Soup * Hunter’s Soup * Imperial Soup * Mock Turtle Soup * Clear Mock Turtle Soup * Mulligatawny Soup * Mulligatawny Soup Made with Australian Meat * Mutton Broth * Ox Cheek Soup * Ox Tail Soup * Partridge Soup * Pheasant Soup * Puree of Wood Pigeon * Portable Soup * Rabbit Soup * Sheep’s Head Soup * Soup a la Reine * Soup a la Reine Victoria * Stew Soup * Transparent Soup * Turkey Soup * Turtle Soup * Hodge Podge * Pot au Feu a la Gouffe * A Better Pot au Feu * Another Pot au Feu * A Good Family Soup * Useful Soup for Benevolent Purposes * Another Useful Soup * Economical Soup made from Shin of Beef * Fish Soups * Bouillabaisse * Crayfish Soup (3 recipes) * Eel Soup * Lobster Soup * Oyster Soup * Prawn Soup * Skate Soup
CHAPTER EIGHT ~ THE NATURAL HISTORY OF FISHES: Fishes in Natural History * Fish as an Article of Human Food * Fish Used by the Ancients * Love for Fish Amongst the Romans * From Rome to Gaul * From Gaul to Briton * Fish as an Article of Diet * Fish as Food * Doherty’s Description * Crimping * How to Choose Fish * Fish in Season * Preserved Fish * Shell Fish * Reptiles as Food * General Directions for Dressing Fish * In Dressing Fish * Keeping Fish * Garnishing Fish * Table of Relative Prices of Fish
CHAPTER NINE ~ RECIPES FOR COOKING FISH, OR POISSONS: Fried Anchovies * Anchovy Butter * Barbel * Brill a la Conti * Brill * Stewed Carp * Fried Carp * Baked Carp * Stewed Carp * Cod’s Head and Shoulders * Cod Fish * Salt Fish in Cream * Salt Fish and Parsnips * Salt Cod * Cod Roe * Cod Pie * Curried Cod * Cod with Cream * Cod with Bechamel Sauce * Cod with Maitre d’Hotel Butter * Cod with Italian Sauce * Cod Sounds * Cod Sounds a la Maitre d’Hotel * Cod Sounds with Piquante Sauce * Cod Sounds with French Sauce * Cod Sounds en Poule * How to Dress Crab * Crab Dressed * Crab Salad * Hot Crab * Potted Crab or Lobster * Crayfish * Potted Crayfish * John Dory * Boiled Eels * Stewed Eels * Fried Eels * Eel Pie * Conger Eel * Collared Eel * Eels with Tartar Sauce * Matelote of Eels * Fish with Cream Sauce * Fish and Oyster Pie * Fish Pie * Fish Cake * Fish Cakes from Tinned Salmon * Boiled Flounders * Fried Flounders * Broiled Flounders * Gudgeons * Gurnet or Gurnard * Baked Haddock * Boiled Haddock * Dried Haddock * Red Herrings or Yarmouth Bloaters * Baked White Herrings * Potted Herrings * Kegeree * How to Boil Lobsters * Hot Lobster * Lobster Salad * Lobster a la Mode Francaise * How to Dress Lobsters * Devilled Lobster * Mayonnaise of Lobster * Potted Lobster * Ling * Baked Mackerel * Boiled Mackerel * Broiled Mackerel * Fillets of Mackerel * Pickled Mackerel * Grey Mullet * Red Mullet in Cases * Red Mullet with Tartar Sauce * Devilled Oysters * Fried Oysters * Oyster Fritters * Scalloped Oysters * Egg and Oyster Omelet * Oyster Sausages * Stewed Oysters * Oyster Patties * How to Keep Oysters * Oysters in Fried Batter * Boiled Perch * Fried Perch * Perch Stewed with Wine * Baked Pike * Boiled Pike * Fried Plaice * Stewed Plaice * How to Boil Prawns or Shrimps * How to Dress Prawns * Boiled Salmon * Salmon and Caper Sauce * Collared Salmon * Crimped Salmon * Salmon Cutlets * Salmon with Genevese Sauce * Pickled Salmon * Potted Salmon * Mayonnaise of Salmon * Salmon Jelly * Fried Salmon * Scallops * Baked Sea Bream * How to dress Shad * Baked Shad * Boiled Shad with Dutch Sauce * Buttered Prawns or Shrimps * Potted Prawns or Shrimps * Potted Shrimps * Boiled Skate * Crimped Skate * Skate with Caper Sauce * Small Skate, Fried * How to Bake Smelts * How to Fry Smelts * Potted Smelts * Baked Soles * Boiled Soles * Soles with Cream Sauce * Fried Soles * Fried Filleted Soles * Filleted Soles with Italian Sauce * Filleted Soles or Plaice * Fricasseed Soles * Soles with Mushrooms * Sprats * Dried Sprats * How to Preserve Sprats * Baked Sturgeon * Roast Sturgeon * Matelot of Tench * Tench Stewed with Wine * Stewed Trout * Trout with Spanish Sauce * Boiled Turbot * Garnish for Turbot * Baked Fillets of Turbot * Fillets of Turbot with Italian Sauce * Turbot with Cream Sauce * Turbot au Gratin * Boiled Whiting * Broiled Whiting * Fried Whiting * Baked Whiting * Baked Whiting with Sweet Herbs * How to Dress Whitebait * Fish Pie of Tench and Eels * Fish Scallop * Fish Stew * An Excellent Re-serve from Cold Fish * Fish Macaroni * Fish Entrees * Lobster Cream * Curried Lobster * Lobster Cuurry (2 recipes) * Lobster Cutlets (3 recipes) * Lobster Patties * Lobster Ragout * Vol au Vent of Oysters * Curried Prawns * Curried Salmon * Cod’s Head and Shoulders * How to Cut Up a Lobster * How to Cut up Mackerel * How to Cut Up Salmon * How to Cut up Boiled for Fried Sole * How to Cut Up Turbot * How to Cut Up Whiting
CHAPTER TEN ~ GRAVIES, FORCEMEATS AND SAUCES: Gravy Making * General Stock for Gravies * A Good Beef Gravy for Poultry, Game, &c * Brown Gravy * Brown Gravy without Meat * Browning for Gravies and Sauces * A Cheap Gravy for Hashes * Gravy Made without Meat for Fowls * Gravy for Roast Meat * Gravy for Venison * Jugged Gravy * A Quickly Made Gravy * Rich Gravy for Hashes, Ragouts, &c * Veal Gravy for White Sauces, Fricassees * Forcemeats and Stuffings * Forcemeat Balls for Fish Soups * Forcemeat for Cold Savoury Pies * Forcemeat for Pike, Carp, Haddock and Various Kinds of Fish * Forcemeat for Veal, Turkeys, Fowls, Hare * Forcemeat for Baked Pike * French Forcemeat * Panada * Boiled Calf’s udder for French forcemeats * Quenelles of Veal * Forcemeat or Quenelles for Turtle Soup * Oyster Forcemeat for Roast or Boiled Turkey * Sausage Meat Stuffing for Turkey * Sage and Onion Stuffing * Soyer’s Recipe for Goose Stuffing * General Directions for Sauces * Sauces * Garnishing * Simple Sauces * Thickening for Sauces * Eggs in Sauces * Vegetable Sauces * Utensils for Sauce Making * Colouring for Sauce * Stock for Sauce * Butter for Sauce * Well Known Sauces * Flavouring for Sauces * The preparation and appearance of sauces and gravies * Sauces should possess a decided character * Gravies and sauces should be sent to table very hot * Anchovy Sauce * Apple Sauce * Brown Apple Sauce * Apricot Sauce * Arrowroot Sauce * Asparagus Sauce * Aspic or Ornamental Savoury Jelly * Aspic Jelly * Bacon Sauce or Potato Sauce * French White Sauce * French White Sauce without Meat * Benton Sauce * Blonde Sauce * Bordelaise Sauce * Brandy Sauce * Bread Sauce * Browned Butter * Clarified Butter * Butter Melted * Melted Butter (3 recipes) * Melted Butter made with Milk * Sauce for Calf’s Head * Caper Sauce * A Substitute for Caper Sauce * Carrot Sauce * Cayenne Vinegar * Celery Sauce * Celery and White Sauce * Sauce Chandeau * Cherry Sauce * Chestnut Sauce * Brown Chestnut Sauce * Chili Vinegar * Chocolate Sauce * Christopher North’s Sauce * Crab Sauce for Fish * Cream Sauce * Cucumber Sauce * Sauce of Dried Currants * Custard Sauce * Dark Sauce * Dutch Sauce * Green Dutch Sauce * Eel Sauce * Egg Balls * Egg Sauce * Epicurean Sauce * Fennel Sauce * Financiere Sauce * Genevese Sauce * German Sauce * Gooseberry Sauce * Glaze for covering Cold Hams, Tongues, &c * Green Sauce * Lemon Brandy * Lemon Sauce * Lemon White Sauce * Lemon Sauce No 2 * Liver and Lemon Sauce * Liver and Parsley * Lobster Sauce * Maitre d’Hotel Butter * Maitre d’Hotel Sauce * Matelote Sauce * Matelote Sauce * Mayonnaise * Milk Sauce * Mint Sauce * White Mushroom Sauce * Brown Mushroom Sauce * A Very Rich and Good Mushroom Sauce * How to Mix Mustard * Tartar Mustard * Mustard Sauce * Olive Sauce * Sauce of Olives * French Onion Sauce * White Onion Sauce * Brown Onion Sauce * Sauce of Oranges * Oyster Sauce * Parsley and Butter * Fried Parsley for Garnishing * Parsley Juice * Plum Pudding Sauce * Soyer’s Sauce for Plum Pudding * Poivrade Sauce * Quin’s Sauce * Raspberry Sauce * French Salad Sauce * Robert Sauce * Sagina Sauce * Salad Dressing * French Salad Dressing * Two Salad Dressing Recipes * Sardine Sauce * Sauce a l’Aurore * Sharp Sauce * A Good Sauce for Various Boiled Puddings * Savoury Jelly for Meat Pies * Shrimp Sauce * Spanish Sauce * Spanish Sauce without Meat * Brown Spanish Sauce * Spinach Green * Hot Spice * Supreme Sauce * Sweet Sauce * Tartare Sauce * Tomato Sauce * Tortue Sauce * Tournee Sauce * Valois Sauce * Glace de Volaille * Vanilla Custard Sauce * Sauce for Wild Fowl * Wine Sauce * Wine or Brandy Sauce * Simple Wine Sauce * White Sauce (3 recipes) * White Cullis * Brown Flour * White Roux * White Stock * Zwetschen Sauce * Meat Essences * Essence of Chicken * Essence of Pheasant * Essence of Truffles * Essence of Meat and Vegetables * Croutons and Fried Bread Crumbs
CHAPTER ELEVEN ~ VARIOUS MODES OF COOKING MEAT: General Remarks * Brillat Savarin * Subsequently to the Croat Mode * The Inhabitants of the Marian Islands * Fire having been discovered * Meat, then, placed on burning fuel * Mode of Cooking Meat in this Country * Interesting Facts * The Juice of Flesh is Water * During the operations of Boiling, Roasting and Baking * Baking * The Difference between Roasting Meat and Baking * All Dishes Prepared for Baking * Boiling * The Temperature at which Water Boils * The Scum which rises to the surface * Doherty's description * The time allowed for the operation of boiling * A few observations on the Nutritive Value of Salted Meat * The vessels used for boiling * The Hot Plate * Broiling * Utensils used for Broiling * Frying * Philosophy of Frying * Utensils used for Frying * Roasting * Kitchens in large establishments * The Bottle-jack * White Meats, and the Meats of Young Animals * Mutton and Beef * Choosing Meat * Disease * Parasites * Putrefaction * How to choose Good Meat * Inferior Meat * Fat Meat
CHAPTER TWELVE ~ GENERAL OBSERVATIONS ON QUADRUPEDS: Among the Various Breeds of Ox * Long Horns * The Alderney * Scottish Breeds * Australian Beef * Buying Beef * How to Keep Beef * Tainted Meat * The General Mode of Slaughtering Oxen * The Manner in Which a Side of Beef is Cut Up in London * The Names of the Several Joints * Table of the Relative Value of Various Parts of Beef * Table Giving Weight of Bone, Skin and Waste in Joints of Beef
CHAPTER THIRTEEN ~ RECIPES FOR COOKING BEEF: Baked Beef * Baked Beef Steak Pudding * Beef a la Mode * Beef Steak and Oyster Sauce * Beef Steak Pie * Beef Steak and Kidney Pudding * Roast Beef Pudding * Potato Pasty * Beef Steaks with Fried Potato * Boiled Aitchbone of Beef * Boiled Round of Beef * Soyer’s Recipe for Preserving the Gravy in Salt Meat * Beef Cake * Broiled Beef Steaks or Rump Steaks * Broiled Beef and Mushroom Sauce * Broiled Beef and Oyster Sauce * Broiled Beef Bones * How to Dress a Bullock’s Heart * Bubble-and-Squeak * Collared Beef * Beef Collops * Curried Beef * How to Clarify Beef Dripping * Beef Dripping * Fricandeau of Beef * Fricassee of Beef * Fried Salt Beef * Fried Rumpsteak * Beef Fritters * Hashed Beef * How to Prepare Hung Beef * Hunter’s Beef * How to Dress Beef Kidney * Beef Kidney * Devilled Liver * Roasted Liver * Boiled Marrow Bones * Moulded Mincemeat * Minced Beef * Miroton of Beef * Stewed Ox Cheek * Fried Ox Feet or Cow Heel * Stewed Ox Tails * Beef Patties * A Pickle for Beef or Tongues * Potted Beef * Rib of Beef Bones * Rolled Beef * Beef Rolls * Miniature Round of Beef * Brisket of Beef * Beef Pickle * How to Pickle part of a round of Beef for hanging * Beef Ragout * Roast Ribs of Beef * Sea Pie * Roast Sirloin of Beef * How to Salt Beef * The Dutch Way to Salt Beef * Beef Sausages * Beef Steak * Sliced and Broiled Beef * Spiced Beef * Stewed Beef and Celery Sauce * Stewed Beef with Oysters * Stewed Brisket of Beef * Stewed Rump of Beef * Stewed Beef * Stewed Shin of Beef * Toad-in-the-Hole * Boiled Tongue * How to Cure Tongue * How to Cure Tongues * Potted Ox Tongue * How to Pickle and Dress a Tongue to Eat Cold * Potted Head * How to Dress Tripe * Roast Fillet of Beef * Minced Collops * Beef Rissoles * Beef Olives * Broiled Ox Tail * How to Dress Beef Palates * Sirloin of Beef * A Round of Beef
CHAPTER FOURTEEN ~ GENERAL OBSERVATIONS ON THE CALF: Veal * How to Choose Veal * Slaughtering * The Several Parts of a Moderately-sized, well-fed Calf * The Manner of Cutting Up Veal * Table of the Relative Value of Various Parts of Veal * Table Giving Weight of Bone, Skin and Waste in Joints of Veal
CHAPTER FIFTEEN ~ RECIPES FOR COOKING VEAL: Baked Veal * Roast Breast of Veal * Stewed Breast of Veal and Peas * Veal Cake * Veal Galantine * Fricasseed Calf’s Feet * Collared Calf’s Head * Capital Dish from Cold Veal or Fowl * Moulded Calf’s Head * Curried Veal * Stewed Veal * Scotch Collops * Scotch Collops, White * Roast Fillet of Veal * Stewed Fillet of Veal * Boiled Calf’s Head * Hashed Calf’s Head * Boiled Calf’s Head, Hashed * Calf’s Head Pie * Calf’s Liver with Sweet Herbs and Sharp Sauce * Calf’s Liver and Bacon * Liver Sausages * Fillet of Veal with Bechamel Sauce * How to Ragout a Knuckle of Veal * Stewed Knuckle of Veal and Rice * Roast Loin of Veal * Loin of Veal with Bechamel Sauce * Loin of Veal a la Daube * Minced Veal with Bechamel Sauce * Minced Veal * Minced Veal and Macaroni * Moulded Minced Veal * Braised Neck of Veal * Roast Neck of Veal * Veal Olive Pie * Fried Patties * Veal Patties * Veal and Ham Pie * Veal, Ham and Liver Pie * Potted Veal * Ragout of Cold Veal * Shoulder of Veal, Stuffed and Stewed * Veal Sausages * Stewed Veal with Peas, Young Carrots and New Potatoes * Calf’s Ears * Fricasseed Calf’s Head * Curried Veal * Veal Cutlets * Broiled Veal Cutlets with Italian Sauce * Veal Cutlets * Fricandeau of Veal * Veal Collops * Calf’s Liver Larded and Roasted * Veal Rissoles * Veal Rolls * Baked Sweetbreads * Fried Sweetbreads * Stewed Sweetbreads * Stewed Veal Tendons * Hashed Calf’s Head * General Directions for Carving Veal * Breast of Veal * Calf’s Head * Fillet of Veal * Loin of Veal * Knuckle of Veal
CHAPTER SIXTEEN ~ GENERAL OBSERVATIONS ON THE SHEEP AND LAMB: The value of the Sheep * New Zealand Mutton * Mutton * Price of Meat * Season For Mutton * Relative Cost * The Mode of Slaughtering Sheep * Manner of Cutting Up * Lambs * The Lambing Season in this Country * Lamb * Mode of Cutting Up Lamb * Table of the Relative Value of Various Parts of Mutton * Table Giving Weight of Bone, Skin and Waste in Joints of Mutton * Table on the Relative Value of Various Parts of Lamb * Table Giving Weight of Bone, Skin and Waste in Joints of Lamb
CHAPTER SEVENTEEN ~ RECIPES FOR COOKING MUTTON: Baked Minced Mutton * Boiled Breast of Mutton and Caper Sauce * Boiled Leg of Mutton * Boned Leg of Mutton, Stuffed * Brain and Tongue Pudding * Braised Fillet of Mutton, with French Beans * Braised Leg of Mutton * An Excellent Way to Cook a Breast of Mutton * Broiled Mutton and Tomato Sauce * Broiled Mutton Chops * China Chilo * Curried Mutton * Cutlets of Cold Mutton * Dormers * Poached Eggs and Mutton or Beef * “Yesterday’s Meat” Dish * Haricot Mutton * Scotch Haggis * Hashed Mutton * Sheep’s Hearts Roasted * Hodge-Podge * Irish Stew * Kidney Toast * Broiled Kidneys * Fried Kidneys * Roast Haunch of Mutton * Roast Leg of Mutton * Roast Loin of Mutton * Rolled Loin of Mutton * Boiled Neck of Mutton * Mutton Collops * Mutton Pie * Mutton Pudding * Ragout of Cold Neck of Mutton * Roast Neck of Mutton * Roast Saddle of Mutton * Roast Shoulder of Mutton * Sheep’s Feet or Trotters * Squab Pie * How to Dress a Sheep’s Head * Lamb Chops * Lamb’s Fry * Hashed Lamb and Broiled Bladebone * Roast Forequarter of Lamb * Boiled Leg of Lamb with Bechamel Sauce * Roast Leg of Lamb * Braised Loin of Lamb * Roast Saddle of Lamb * Roast Shoulder of Lamb * Shoulder of Lamb, Stuffed * Mutton and Lamb Entrees * Mutton Croquettes * Mutton Cutlets with Mashed Potatoes * Mutton Cutlets * Stewed Kidneys * Italian Mutton Cutlets * Sheep’s Brains with Matelote Sauce * Lamb and Cucumbers * Lamb Cutlets and Spinach * Lambs Sweetbreadsd, Larded, and Asparagus * Another Way to Dress Sweetbreads * General Directions for Carving Mutton and Lamb * Haunch of Mutton * Leg of Mutton * Loin of Mutton * Saddle of Mutton * Shoulder of Mutton * Forequarter of Lamb
CHAPTER EIGHTEEN ~ GENERAL OBSERVATIONS ON THE COMMON HOG: How to Choose Pork * Ham * How to Choose a Ham * How to Buy Bacon * The Best and Most Humane Mode of Killing All Large Hogs * Pork, to be Preserved * The Names of the Several Joints * Table of the Relative Value of Various Joints of Pork * Table Giving the Weight of Bone, Skin and waste in Joints of Pork
CHAPTER NINETEEN ~ RECIPES FOR COOKING PORK: Pork Cutlets * Hashed Pork * Fried Rashers of Bacon and Poached Eggs * Broiled Rashers of Bacon * Boiled Bacon * How to Cure Bacon in the Wiltshire Way * For Curing Bacon, and Keeping Free from Rust * How to Bake a Ham * How to Boil a Ham * How to Boil a Ham to Give it Excellent Flavour * Ham Toast * Fried Ham and Eggs * Potted Ham * For Curing Hams * How to Salt Two Hams * How to Cure Sweet Hams in the Westmoreland Way * How to Pickle Hams * How to Smoke Hams and Fish at Home * How to Cure Bacon or Hams in the Devonshire Way * Curing of Hams and Bacon * Collared Pig’s Face * How to Dress Pig’s Fry * How to Make Lard * Boiled Leg of Pork * Roast Griskin of Pork * Larding * Roast Loin of Pork * How to Cure Pig’s Cheeks * Pig’s Liver * Pig’s Pettitoes * How to Pickle Pork * How to Boil Pickled Pork * Pork Pies * Little Raised Pork Pies * How to make Brawn * How to make Sausages * Fried Sausages * Sausage Meat Cakes * How to Scald a Sucking Pig * Roast Sucking Pig * General Directions for Carving Pork * How to Carve a Sucking Pig * How to Carve a Ham * How to Carve a Leg of Pork
CHAPTER TWENTY ~ PRESERVED AND TINNED MEAT: Over-cooking * Value of Tinned Meat * How to Cook Tinned Meat * Tinned Soups * Tinned Fish * Methods of Preserving Meat * Dried Meat * Smoked Meat * Salt Meat
CHAPTER TWENTY-ONE ~ RECIPES FOR TINNED MEAT: Cold Meat * Beef Collops * Meat Croquettes * Curried Beef * Haricot of Beef * Moulded Meat * Potted Meat * Meat Sanders * Meat and Egg Toast * Mutton with Caper Sauce * Mutton and Carrots Stewed * Roasted Meat * Meat and Potato Pie * Potato and Mutton Pie
CHAPTER TWENTY-TWO ~ GENERAL OBSERVATIONS ON BIRDS: Birds as food * How to choose Poultry * How to keep Poultry
CHAPTER TWENTY-THREE ~ TRUSSING: Trussing * How to Pluck a Bird * How to Singe Poultry * How to Truss a Fowl for Roasting * Another Mode of Trussing * How to Truss a Fowl for Boiling * How to Truss a Goose * How to Truss Grouse * How to Skin and Truss a Hare * How to Truss a Pigeon * How to Truss a Rabbit for Roasting * How to Truss a Rabbit for Boiling * How to Truss a Snipe * How to Truss a Turkey
CHAPTER TWENTY-FOUR ~ RECIPES FOR COOKING POULTRY: Chicken or Fowl Pie * Bachelor’s Chicken Pie * Potted Chicken or Fowl * Chicken or Fowl Salad * Chicken with Rice and Tomatoes * Ducks and Red Cabbage * Ducks and Carrots * How to Ragout a Duck Whole * Hashed Duck * Roast Duck * Stewed Duck and Peas * Stewed Duck and Turnips * Boiled Fowls or Chickens * Boiled Fowl and Rice * Boiled Fowls * Boiled Fowl * Broiled Fowl and Mushroom Sauce * Broiled Fowl * Fowl a la Marengo * Fried Fowls * Roast Fowl * A German Method of Roasting Fowl * Mayonnaise of Fowl * Fowl Pillau * Fowl with Watercresses * Roast Fowl or Capon, Stuffed * Giblet Pie * Hashed Goose * Roast Goose * Goose Hams * How to Dress a Green Goose * Roast Guinea Fowl, larded * Roast Larks * Grilled Pigeons * Pigeon Pie * Stewed Pigeons * Boiled Rabbit * Fried Rabbit * Rabbit a la Minute * Rabbit Pie * Ragout of Rabbit or Hare * Roast or Baked Rabbit * Stewed Rabbit * Stewed Rabbit, Larded * Boiled Turkey * Devilled Turkey, dry * Devilled Turkey, wet * Hashed Turkey * Roast Turkey * Roast Turkey Poult * How to Bone a Turkey or Fowl without Opening It * Another Mode of Boning a Turkey or Fowl * How to Bone Fowls * How to Dress Wheatears * Chicken or Partridge Cream * Orange Gravy for Wild Fowl, Widgeon, Teal, &c * Chaudfroid of Chicken * Chicken Cutlets * French Chicken Cutlets * Chicken or Fowl Patties * Chickens Fried * Curried Fowl * Curried Fowl or Chicken * Curried Fowl * Fricasseed Fowl or Chicken * Fricassee of Fowl * Fricasseed Fowl * Minced Fowl with Bechamel Sauce * Ragout of Fowl * Fowl and Rice Croquettes * Croquettes of Fowl * Hashed Fowl * Minced Fowl * Hashed Fowl, Indian Fashion * Fowl Scollops * An Indian Dish of Fowl * Fowl Saute with Peas * Boudin a la Reine * Vol Au Vent of Chicken * Lark Pie * Salmi of Larks * Curried Rabbit * Croquettes of Turkey * Fricasseed Turkey * General Directions for Carving Poultry * How to Carve a Roast Duck * How to Carve a Boiled Fowl * How to Carve a Roast Fowl * How to Carve a Roast Goose * How to Carve a Pigeon * How to Carve a Roast Turkey * How to Carve Rabbits
CHAPTER TWENTY-FIVE ~ GENERAL OBSERVATIONS ON GAME: The Exercise or Diversion of Pursuing Four-footed Beasts or Game * That hunting has in many instances been carried to an excess * Deer and hares * The Art of Taking or Killing Birds * The Wild Birds * Season for Game * How to Keep Game * How to Choose Game
CHAPTER TWENTY-SIX ~ RECIPES FOR COOKING GAME: Roast Black Cock * Roast Wild Duck * Potted Game * Grouse Pie * Roast Grouse * Grouse Salad * Roast Hare * Potted Hare * Broiled Hare * Roast Landrail or Corn Crake * How to Dress a Leveret * Broiled Partridge * Partridge Pie * Potted Partridge * Roast Partridge * Roast Pheasant * Brillat Savarin’s Recipe for Roast Pheasant * Broiled Pheasant * How to Dress Plovers * Roast Ptarmigans * How to Dress Quails * How to Dress Snipes * Potted Snipes * Roast Ortolans * Roast Teal * Roast Haunch of Venison * Hashed Venison * Potted Venison * Stewed Venison * Roast Widgeon * Roast Woodcock * Game Entrees * Fillets of Blackcock a la Financiere * Hashed Wild Duck * Ragout of Wild Duck * Rissolettes or Croquettes of Hare * Hashed Game * Hashed Hare * Jugged Hare * Ortolans a la Provencale * Hashed Partridges * Pheasant Cutlets * General Directions for Carving Game * How to Carve Blackcock * How to Carve Wild Duck * How to Carve Roast Hare * How to Carve Grouse * How to Carve Partridge * How to Carve Pheasant * How to Carve Snipe * How to Carve Haunch of Venison * How to Carve Woodcock * How to Carve Landrail * How to Carve Ptarmigan * How to Carve Quail * How to Carve Teal * How to Carve Widgeon
CHAPTER TWENTY-SEVEN ~ VEGETARIAN RECIPES: Vegetarianism * Lenten Fare * What Vegetarians Teach Us * What is Vegetable? * Constituents of a Food * Starch or Sugar * Fat * Albuminoids * Recipes for Vegetarian Soups * Vegetable Stock * Hotch Potch * White Soup * Potato Soup * Count Rumford’s Soup * Green Pea Soup * Brown Vegetable Soup * Vegetable Savouries * Fried Bananas * Curried Beans * Bean Croquettes * Potted Beans * Beans and Tomatoes * Bread Cutlets * Croquettes of Hominy * Carrot Pudding * Forcemeat Fritters * Lentil Rissoles * Macaroni and Onion Fritters * Mushroom Pudding * Macaroni and Tomatoes * Macaroni Pudding * Neetmok Pudding * Potatoes with Cheese * Potato Pie * Potato Rolls * Potato Sanders * Savoury Rice * Vegetable Goose * Vegetable Pie * Vegetable Sauces * Brown Gravy * Sharp Sauce * Tomato Sauce * Tomato Sauce * White Sauce for Puddings * Flour Foods * Oatmeal Porridge * Maize Meal Porridge, Polenta or Mush * Hominy Porridge * Wheat Meal Porridge * Lentil Porridge * Pease Brose * Oatmeal Scones * Hominy Fritters * Pea Fritters * Polenta and Cheese * Vegetable Pudding and Pastry * Pastry without Butter * Plum Pudding * Mincemeat * Gingerbread Pudding
CHAPTER TWENTY-EIGHT ~ GENERAL OBSERVATIONS ON VEGETABLES
CHAPTER TWENTY-NINE ~ RECIPES FOR COOKING VEGETABLES: Boiled Artichokes * Fried Artichokes * A French Mode of Cooking Artichokes * Artichokes with Mushroom Sauce * Boiled Jerusalem Artichokes * Mashed Jerusalem Artichokes * Jerusalem Artichokes with White Sauce * Fried Artichokes * Boiled Asparagus * Asparagus and Eggs * Asparagus Peas * Asparagus Pudding * Asparagus Rolls * Boiled French Beans * French Mode of Cooking French Beans * Boiled Broad or Windsor Beans * Broad Beans a la Poulette * Golden Beans * Boiled Beetroot * Boiled Broccoli * Boiled Brussels Sprouts * How to Boil Young Greens or Sprouts * Boiled Cabbage * Boiled Cabbage a la Walters * Stewed Red Cabbage * Boiled Carrots * How to Dress Carrots in the German Way * A Nice Way of Dressing New Carrots * Stewed Carrots * Carrots for Garnish * Carrots * Boiled Cauliflowers * Cauliflowers a la Sauce Blanche * Cauliflowers with Parmesan Cheese * Celery * Stewed Celery * Stewed Celery with White Sauce * Stewed Celery * Baked Cucumbers * How to Dress Cucumbers * Cucumbers for Garnish * Fried Cucumbers * Stewed Cucumbers * Stewed Cucumbers with Onions * Endive * Stewed Endive * How to Boil White Haricot Beans * Haricots a la Bonne Femme * Beans with Parsley Sauce * Haricot Beans and Minced Onions * Herb Pancakes * Horseradish * Lettuces * Broiled Mushrooms * How to Preserve Mushrooms * Stewed Mushrooms * Stewed Mushrooms in Gravy * Boiled Parsnips * Boiled Green Peas * Stewed Green Peas * Pease Pudding * Baked Potatoes * How to Boil Potatoes * Irish and Best Way to Boil Potatoes * How to Boil Potatoes in their Jackets * Fried Potatoes * A German Method of Cooking Potatoes * Potatoes with Parsley Sauce * Mashed Potatoes * Potato Snow * How to dress Salsify * Boiled Sea Kale * Boiled Salad * Red Cabbage Salad * Winter Salad * Potato Salad * Sorrel Garnish * How to boil Spinach * Spinach Dressed with Cream * Spinach with Brown Gravy * Baked Tomatoes * Baked Tomatoes * Tomatoes Stuffed * Stewed Tomatoes * Truffles * How to Dress Truffles with Champagne * Italian Mode of Dressing Truffles * Truffles with Italian Sauce * Boiled Turnips * Mashed Turnips * German Mode of Cooking Turnips * Turnips in White Sauce * Boiled Turnip Greens * Boiled Vegetable Marrow * Fried Vegetable Marrow * Cut Vegetables for Soups * Vegetable Marrows in White Sauce * Boiled Indian Wheat or Maize
CHAPTER THIRTY ~ GENERAL OBSERVATIONS ON PUDDINGS AND PASTRY: Directions to be observed in making Puddings and Pastry * A few general remarks * Butter, Lard and Suet * Dripping * Dried Fruit * Sugar * Eggs * Spices * In Pastry Making * Strict Cleanliness * In Mixing Paste * The Art of Making Paste * To ascertain when the Oven is Heated * All Boiled Puddings * Cleanliness * The Ingredients for Puddings
CHAPTER THIRTY-ONE ~ RECIPES FOR PUDDINGS, PASTY AND SWEET DISHES: Very Good Puff Paste * Medium Puff Paste * Common Paste for Family Use * French Puff Paste * Soyer’s Recipe for Puff Paste * Suet Crust * Pate Brisee or French Crust * Common Crust * Excellent Crust for Raised Pies * Lard or Flead Crust * How to Glaze Pastry * How to Ice Pastry * Almond Cheesecakes * Almond Paste * Baked Almond Pudding * Amber Pudding * Baked Apple Dumplings * Boiled Apple Dumplings * Rich Baked Apple Pudding * Baked Apple Pudding * Rich Sweet Apple Pudding * Boiled Apple Pudding * Apple Tart or Pie * Creamed Apple Tart * Apple Snowballs * Apple Cake * Alma Pudding * Baked Apricot Pudding * Apricot Tart * Baked or Boiled Arrowroot Pudding * Apricot Souffle * A Bachelor’s Pudding * Baked Pudding * Bakewell Pudding * Baked Batter Pudding * Boiled Batter Pudding * Orange Batter Pudding * Baked Bread Pudding * Brandy Pudding * Very Plain Bread Pudding * Boiled Bread Pudding * Brown Bread Pudding * Miniature Bread Pudding * A Nice Bread Pudding * Baked Bread and Butter Pudding * Brown Pudding * Beignets Souffles * Cabinet or Chancellor’s Pudding * A Plain Cabinet or Boiled Bread and Butter Pudding * Canary Pudding * Baked or abcxs Boiled Carrot Pudding * Caramel Pudding * Royal Coburg Pudding * Corn Flour Pudding * Cherry Tart * Chocolate Pudding * Cocoanut Pie * Codling Tart * Cold Pudding * College Pudding * Cracker Pie * Comarques Pudding * Currant Dumplings * Boiled Currant Pudding * Black or Red Currant Pudding * Red Currant or Raspberry Tart * Baked Custard Pudding * Boiled Custard Pudding * Custard Pudding * Damson Tart * Damson Pudding * Delhi Pudding * Empress Pudding * Exeter Pudding * Fig Pudding * Floating Pudding * Folkestone Pudding Pies * Duchesse Cake Chocolate Icing * Fruit Turnovers * German Pudding * Dampfnudeln or German Pudding * Ginger Pudding * Gingerbread Pudding * Golden Pudding * Baked Gooseberry Pudding * Boiled Gooseberry Pudding * Gooseberry Tart * Red Groats Pudding * Half-Pay Pudding * Herodotus Pudding * Hunter’s Pudding * Iced Pudding * Iced Apple Pudding * Roly Poly Jam Pudding * Lemon Cheese-cake That Will Keep * French Honey * Kaiser Pudding * Lemon Tartlets * Lemon Cheesecake * Lemon Mincemeat * Lemon Dumplings * Lemon Pie * Baked Lemon Pudding * Lemon Pudding * Boiled Lemon Pudding * Plain Lemon Pudding * Lentil Pudding * Maizena Pudding * Manchester Pudding * Sweet Macaroni Pudding * Macaroni Pudding * Manna Kroup Pudding * Mansfield Pudding * Marlborough Pudding * Marmalade and Vermicelli Pudding * Marrow Dumplings * Baked or Boiled Marrow Pudding * Military Pudding * Mincemeat * Newmarket Pudding * Baked Orange Pudding * Omnibus Pudding * Seville Orange Pudding * Orange Tarts * Paradise Pudding * Baked Plum Pudding * An Excellent Plum Pudding without Eggs * An Unrivalled Plum Pudding * Plum Pudding * A Plain Christmas Pudding for Children * Christmas Plum Pudding * A Pound Plum Pudding * Plum Pudding of Fresh Fruit * Plum Tart * Potato Pudding * Prune Tarts * Pumpkin Pies * Quaking Pudding * Queen Mab Pudding * Queer Times Pudding * Quickly Made Pudding * Raised Pie of Poultry or Game * Raised Pie of Veal and Ham * Baked Rice Pudding * Rice Pudding * How to Boil Rice a l’Indienne * Plain Boiled Rice Pudding * Boiled Rice Pudding * Boiled Rice for Curries * How to Boil Rice for Curries * Buttered Rice * Savoury Casserole of Rice * Sweet Casserole of Rice * Rice Milk * French Rice Pudding * Baked or Boiled Ground Rice Pudding * Iced Rice Pudding * Miniature Rice Puddings * Rum Pudding * Sago Pudding * Sago Sauce for Sweet Pudding * Saucer Pudding * Savarin * Baked Semolina Pudding * Shropshire Pudding * Sparrows * Tapioca Pudding * Tapioca Pudding with Apples * Tartlets * Transparent Pudding * Rolled Treacle Pudding * Meat or Sausage Rolls * Somersetshire Pudding * Suet Pudding * Pudding a la Venetienne * A Nice Suet Pudding * Veal Suet Pudding * Suffolk or Hard Dumplings * Vermicelli Pudding * Vicarage Pudding * Vol Au Vent * Sweet Vol au Vent of Plums, Apples or any other fresh fruit * Vol Au Vent of Fresh Strawberries with Whipped Cream * Washington Pudding * West Indian Pudding * Yeast or Norfolk Dumplings * Yorkshire Pudding * Small Dishes of Pastry for Entrements, Supper Dishes, c * Almond Cake * Almond Paste Tartlets * Almond Flowers * Apricot Bouchees * Cream Tartlets * Custard Tartlets * Frangipanni Tart * German Puffs * Lemon Tarts * Pastry Sandwiches * Polish Tartlets * Open Tart of Strawberry or any other kind of preserve * Puff Paste Rings * Puff Paste Rings
CHAPTER THIRTY-TWO ~ GENERAL OBSERVATIONS ON CREAMS, JELLIES, SOUFFLES, OMELETS AND SWEET DISHES: Cream * To make Creams * Isinglass and Gelatine * Nourishment in Jelly * The Clearing of Jelly * Rules for Jelly-Making * How to make Souffles * Omelet Souffles
CHAPTER THIRTY-THREE ~ RECIPES FOR CREAMS, JELLIES, &c: Baked Apple Custard * Buttered Apples * Apples in a Raised Crust * Apples a la Parisienne * Apple Fool * Apple Fritters * Iced Apples or Apple Hedgehog * Thick Apple Jelly or Marmalade * Clear Apple Jelly * A Pretty Dish of Apples and Rice * Apples a la Portugaise * Apples in Red Jelly * Apples and Rice * Apple Snow * Apple Custard * Apple Souffle * Stewed Apples and Custard * Apple Trifle * Apricot Cream * Compote of Apricots in a Raised Crust * Arrow Root Blanc Mange * Blancmange * A Cheaper Blancmange * Bread and Butter Fritters * Aspic Jelly * Stock for Jellies * An Economical Jelly * Rum Cream * Jelly with Oranges * Gelatine Jelly * Isinglass Jelly * Grape Jelly * Golden Jelly * How to Mould Bottled Jellies * How to Clarify Syrup for Jellies * Port Wine Jelly * How to use a Jelly Bag * Fried Puffs * Apple Charlotte * An Easy Method of Making an Apple Charlotte * A Very Simple Charlotte * Charlotte Russe * Valois Cream * Cream Snow * Solid Cream * Boiled Custards * Cream Eggs * Ginger Apples * Fritters of Bananas * French Pancakes * Dutch Flummery * Chocolate Souffle * Darioles a la Vanille * Coffee Cream * Coffee Ice Cream * Currant Fritters * Chocolate Cream * Fried Cream * Fromage a la Chantilly * Fromage a la Crème * Indian Fritters * Indian Trifle * Quickly Made Trifle * Italian Cream * My Trifle * The Hidden Mountains * Jaunemange * Jelly Moulded with Fresh Fruit * Jelly of Two Colours * Marbled Jelly * Lemon Blancmange * Lemon Cream * Economical Lemon Cream * Lemon Creams * Lemon Creams or Custards * Lemon Jelly * Lemon Sponge * Liquor Jelly * A Sweet Dish of Macaroni * Macaroni and Pineapple * Meringues * Nouveau Cream * Open Jelly with Whipped Cream * Orange Custard * Orange Jelly * Orange Jelly moulded with Slices of Orange * How to make a Plain Omelet * Omelet au Thon * Egg and Oyster Omelet * Ham Omelet * Kidney Omelet * How to make a Plain Sweet Omelet * Jam Omelet * Omelet Souffles * Bachelor Omelet * Banana Cream * Orange Cream * Orange Creams * Orange Fritters * A Pretty Dish of Oranges * How to make Pancakes * Pancakes without Eggs * Richer Pancakes * Pastry Custard or Cream * Peach Fritters * Stewed Pears * Moulded Pears * Pineapple Fritters * Plain Fritters * Orange Croquenbouche * Coffee Custard * Potato Fritters * Raspberry Cream * Rice Blancmange * Rice Croquettes * Rice Fritters * Rice Snowballs * How to make a Souffle * Rice Souffle * Snow Eggs * Stone Cream of Tous Les Mois * Strawberry Jelly * Swiss Cream * How to make Syllabub * Tipsy Cake * An Easy Way of Making Tipsy Cake * How to make a Trifle * Vanilla Cream * Victoria Sandwiches * Whipped Cream * Whipped Syllabubs
CHAPTER THIRTY-FOUR ~ DESSERT DISHES AND SMALL SAVOURIES: Dessert at the present day * Dessert services * Arrangement of Fruit * Apples or Pears * Apricots, Peaches, Plums, Nectarines or Green Figs * Almonds and Raisins * Bananas * Box of Chocolate * Pine or Melon * Strawberries * A Word About Savouries * Pate de Foie Gras * Foie Gras Sandwiches * Oyster Sandwiches * Stuffed Olives * Sardine Savouries * Sardines and Eggs * Savoury Canapes * Savoury Shrimps * Devilled Biscuits * Tomatoes and Mushrooms * Russian Salad * Darioles of Oysters
CHAPTER THIRTY-FIVE ~ GENERAL OBSERVATIONS ON PRESERVES, PICKLES, AND STOCK SAUCES: Preserves and Pickles * Adulteration in Pickles * Sugar for Preserving * Barley Sugar * Syrup for Preserving * The first degree of consistency * The Fruits that are most fit for Preservation * Fruits when preserved by drying * Fruits preserved in syrup * Marmalades and jams * Rules for making * Two methods of jam making * Fruit Jellies * Candied Fruit * Conserves * Pickles * Vinegar for Pickles * Fruits may be pickled
CHAPTER THIRTY-SIX ~ RECIPES FOR PRESERVES, PICKLES AND STORE SAUCES: How To make Syrups for Compotes, &c * How to Clarify Sugar for Syrup * Candy or Thread Sugar * Souffle Sugar * Feathered Sugar * Crackling Sugar * How to boil Sugar to Caramel * Compote of Apples * Apple Ginger * Apple Jam * Apple Jelly * How to Preserve Apples in Quarters * Compote of Apricots * Apricot Jam or Marmalade * Barberries in Bunches * Coloring for Confectionery, Jellies, &c * Black Currant Jam * Economical Method of Preserving Morella Cherries * Black Currant Jelly * Red Currant Jam * Currant and Raspberry Jam * Red Currant Jelly * White Currant Jelly * Baked Damsons for Winter Use * Damson Cheese * Compote of Damsons * Damson Jam * A Very Nice Preserve of Damsons * How to Preserve Damsons or any Kind of Plums * Compote of Green Figs * How to Bottle Fresh Fruit * How to Bottle Fresh Fruit with Sugar * How to Frost Holly Leaves * How to Preserve Green Ginger * Bottled Gooseberries for Pastry * Compote of Gooseberries * Gooseberry Jam * White or Green Gooseberry Jam * Gooseberry Jelly * Grape Jam * Compote of Greengages * Greengage Jam * How to Preserve and Dry Greengages * Preserved Greengages in Syrup * Iced Currants * Preserved Mulberries * How to Preserve Morello Cherries * Preserved Nectarines * Stewed Normandy Pippins * Iced Oranges * Compote of Oranges * Orange Marmalade * An Easy Way of Making Orange Marmalade * Holgarth’s Recipe for Marmalade * Orange Marmalade made with Honey * How to Preserve Oranges * Oranges and Lemons Preserved Whole * Orange Salad * Compote of Peaches * Peaches in Brandy * Peaches Preserved in Brandy * Baked Pears * Preserved Pears * Stewed Pears * Pineapple Chips * Preserved Pineapple * Plum Jam * Preserved Plums * How to Preserve Plums Dry * Stewed French Plums * Preserved Pumpkin * Stewed Prunes * Quince Jelly * Quince Marmalade * Preserved Quinces * Raisin Cheese * Raisine * Raspberry Jam * Raspberry Jelly * Rhubarb Jam * Rhubarb and Orange Jam * Raspberry and Currant, or any Fresh Fruit Salad * Strawberries and Cream * Strawberry Jam * Preserved Strawberries in Wine * How to Preserve Strawberries Whole * How to Preserve Strawberries * Preserved Tomatoes * How to Press Vegetable Marrow * Vegetable Marrow preserved with Ginger * Pickles and Store Sauces * Pickled Beetroot * Pickled Red Cabbage * Pickled Capsicums * Pickled Cherries * Pickled Cucumbers * German Method of Keeping Cucumbers for Winter Use * An Excellent Way of Preserving Cucumbers * How to Pickle Eggs * Pickled Indian Maize * Ladies’ Delight Pickle * How to Pickle Lemons with the Peel On * How to Pickle Lemons without the Peel * Pickled Mushrooms * Mixed Pickle * Pickled Nasturtiums * Pickled Onions * Spanish Onions, Pickled * Pickled Oysters * Pickled Tomatoes and Onions * Universal Pickle * Pickled Walnuts * Sauces * Sauce Aristocratique * Carrack Sauce * Bengal Recipe for making Mango Chutney * Indian Chetney Sauce * Store Sauce or Cherokee * Harvey Sauce * Sauce of Herbs * Sauce a la Militaire * Lemington Sauce * French Mustard * A Good Mustard * Indian Mustard * Tomato Sauce for Keeping (3 recipes) * Tomato Chow Chow * A Good Store Sauce * Camp Ketchup * Grape Catsup * Mustapha or Liver Ketchup * Mushroom Ketchup * Oyster Ketchup * Pontiac Ketchup or Sauce * Walnut Ketchup * Camp Vinegar * Cress Vinegar * Cucumber Vinegar * Garlic Vinegar * Horseradish Vinegar * Mint Vinegar * Shalot Vinegar * Indian Curry Powder * How to Dry Herbs for Winter Use * Herb Powder for Flavoring * Mushroom Powder * How to Dry Mushrooms * How to Preserve Parsley through the winter * How to Have Walnuts Fresh throughout the Season
CHAPTER THIRTY-SEVEN ~ GENERAL OBSERVATIONS ON ICES AND CONFECTIONERY: Ices * Ice * Freezing Mixtures * Freezing Machines * How to Make Ices * The new Freezing Machines * Confectionery * Home-made Confectionery * Decorative Pastry * Modelling in Paste * Cone Decoration * To make a Paper Cone * To Use the Cone * Materials for Cone Decoration
CHAPTER THIRTY-EIGHT ~ RECIPES FOR MAKING ICES AND CONFECTIONERY: How to Freeze with or without a Machine * How to Freeze with Freezing Mixture * How to make Apricot Ice Cream * Biscuit Ice Cream * Brown Bread Ice Cream * Chocolate Ice Cream * Coffee Ice Cream * Fruit Ice Cream * Ginger Ice Cream * Mixed Fruit Ice Cream * Pineapple Ice Cream * Raspberry Ice Cream * Strawberry Ice Cream * Vanilla Ice Cream * Water Ices * Cherry Water Ice * To make Fruit Water Ices * Ginger Water Ice * Grape Water Ice * Lemon Water Ice * Pineapple Water Ice * How to Clarify Sugar for Water Ice * How to Mould Dessert Ice when Not frozen in the patent moulding pots * The Saccharometer * Drops or Sweetmeats * Preserved Fruit in Cakes * Cinnamon Drops or Sweetmeats * Clove Drops * Strawberry Drops * Ginger Flavour Drops * Orange Drops * Fresh Damson Drops * Drops flavored with Bergamot * Orgeat Drops * Lemon Drops * Little Chocolate Cakes or Drops * Orange Paste * Currant Paste * Plum Paste * Peach Paste * Apricot Paste * Apple Paste * Pistachio Pralines * Lemon Pralines * Barley Sugar * How to make Everton Toffee * Everton Toffee * Everton Almond Toffee * Candied Chestnuts * Candied Walnuts * Chocolate Almonds * Chocolate Cream * Cocoanut Candy * Turkish Sweetmeat * Recipes for Preparations used for Ornamental Pastry * Almond Paste * Biscuit Paste * Chou Paste * Chopped Almonds for Nougat * Coloured Almonds * Cold Worked Butter * Colouring for Ornamental Pastry * Colored Sugar * Flavored Sugar * Fondant Icing * Gum Paste * Meringue Paste * Nougat * Nouilles Paste * Sweet Paste * Spinach Green * How to make a Venetian Villa * How to make a Chinese Pagoda
CHAPTER THIRTY-NINE ~ GENERAL OBSERVATIONS ON BREAD, BISCUITS AND CAKES: Panification, or Bread-Making * Yeast * Growth of Yeast * Home made Yeast * How to choose Flour * Good flour is dry * Loss of Weight in Baking * Daily consumption of bread * When the dough is well-kneaded * New Bread * Baking Powder * Other acids used * Eggs * Graham Bread * Aerated Bread * Mixed Breads * General directions * The utensils required * The Oven * A few hints respecting the making and baking of cakes * Ingredients for cakes * Biscuits * Manufacture of Biscuits * Price of Bread * Table of Relative prices of wheat, flour and bread
CHAPTER FORTY ~ RECIPES FOR MAKING BREAD, BISCUITS AND CAKES: How to make Yeast for Bread * Kirkleatham Yeast * How to make Good Home Made Bread * Home Made Bread * Unfermented Bread * American Bread * A Delicious Breakfast Cake * How to make a Peck of Bread * Rice Bread * Indian Corn Flour Bread * Baking Powder Bread * Excellent Rolls * Hot Rolls * Nice Rolls * How to make Dry Toast * How to make Hot Buttered Toast * Muffins * Chester Muffins * Crumpets * Plain Buns * Hot Cross Buns * Bath Buns * Light Buns * Madeira Buns * Victoria Buns * Italian Rusks * How to make Rusks * Almond Icing for Cakes * How to ice a Wedding Cake * How to ice a Cake * Sugar Icing for Cakes * Biscuit Powder * Arrowroot Biscuits or Drops * Boston Breakfast Cakes * Nice Breakfast Cakes * Cocoanut Biscuits or Cakes * Crisp Biscuits * Dessert Biscuits * Devilled Biscuits * Ginger Biscuits * Lemon Biscuits * Macaroons * Ratafias * Rice Biscuits or Cakes * Rock Biscuits * Savoy Biscuits or Cakes * Seed Biscuits * Simple Hard Biscuits * Plain Biscuits * Soda Biscuits * Virginia Biscuits * Auntie’s Cakes * Aunt Betsey’s Cake * Brioches * Rich Bride or Christening Cake * Christmas Cake * Cocoanut Macaroons * Coffee Cake * Drop Cakes * Doughnuts * A Nice Useful Cake * Dessert Cakes * Farmer’s Fruit Cake * Flannel Cakes * Frangipane Cake * French Cake * Fruit Cake * Genoese Cake * Andrew’s Gingerbread * Honeycomb Gingerbread * Rich Sweetmeat Gingerbread Nuts * Thick Gingerbread * Sunderland Gingerbread Nuts * White Gingerbread * Holiday Cake * Honey Cake * Honore Cake * Hunting Nuts * Indian Meal Flappers * Iced Cake * Johnny Cake * California Jumbles * Lemon Cake * Lemon Buns * Lincoln Cake * Luncheon Cake * Madeira Cake * Marble Cake * Icing for Marble Cake * Neapolitan Cake * A Nice Cake * Piccolomini Cake * Petits Fours * A Nice Plain Cake * A Nice Plain Cake for Children * Potato Cake * Common Plum Cake * A Nice Plum Cake * Plum Cake * Pound Cake * A Pavini Cake * Queen Cake * Raisin Cake * Rice Cake * Rock Cake * Rusks * Saucer-Cake for Tea * Scotch Cakes * Common Seed-Cake * A Very Good Seed Cake * Seed Cake * Snow Cake * Scrap Cakes * Scotch Shortbread * Scotch Oat Cake * Soda Cake * Savoy Cake * Almond Sponge Cake * Sponge Cake * To make small Sponge Cake * Soda Cake for Tea * Strawberry Short-cake * Tea Cakes * Small Tea Cakes * To toast Tea Cakes * Tennis Cake * Thanksgiving Cake * Tip Top Cake * Vanilla Cake * Waffles * Webster Cake * A Nice Yeast Cake * Yorkshire Ginger Cake
CHAPTER FORTY-ONE ~ GENERAL OBSERVATIONS ON MILK, BUTTER, CHEESE AND EGGS: Milk * Milk as it is drawn from the cow * Adulterated Milk * How to keep Milk * Condensed Milk * Milk, considered as an aliment * Value of Milk * Antiquity of Butter * Different butters * How to make Butter * Churning * Margarine * An Easy Method of Washing the Butter * How to Sweeten Rancid Butter * Cheese * Cheese is the curd of milk * The mode of preparation * How to choose cheese * The principal variety of cheese * Eggs * Nutritive properties of eggs * The eggs of different birds
CHAPTER FORTY-TWO ~ RECIPES FOR COOKING MILK, BUTTER, CHEESE AND EGGS: Separation of Milk and Cream * Curds and Whey * Devonshire Cream * Devonshire Junket * How to keep and choose fresh butter * How to preserve and choose salt butter * Moulded butter * How to clarify butter for potting * Curled Butter * Anchovy butter * Lobster Butter * Fairy Butter * Montpelier Butter * Cheese * Stilton Cheese * Mode of Serving Cheese * Cheese Sandwiches * Cheese Straws * Cayenne Cheeses * Rich Cream Cheese * How to make a Fondue * Cheese Fondue * Brillat Savarin’s Fondue * Macaroni * Cheese Patties * Pounded Cheese * Ramequins * Cheese Biscuits * Toasted Cheese or Scotch Rarebit * Toasted Cheese or Welsh Rarebit * Welsh Rare-bit * Scotch Woodcock * How to Choose Eggs * Comparative Size of Eggs * How to keep Eggs Fresh for Several Weeks * Another mode to keep eggs fresh * How to boil Eggs for Breakfast, Salads, &c * Alpine Eggs * Baked Eggs * Buttered Eggs * Ducks Eggs * Fried Eggs * Eggs a la Maitre d’Hotel * Oeufs sur le plat, or Au Miroir * Overturned Eggs * Ox eyes * Plovers’ Eggs * Poached Eggs * Poached Eggs with Cream * Scotch Eggs * Eggs with White Sauce * Mumbled Eggs * Eggs with Mushrooms * Curried Eggs * Savoury Eggs
CHAPTER FORTY-THREE ~ GENERAL OBSERVATIONS ON BEVERAGES: Tea, Coffee and Cocoa * Water * Organic Impurities * To purify water * Filters * The most popular non-alcoholic beverage * The Tea Plant * Indian Tea * Chinese Tea * Coffee * Of the various kinds of coffee * The roasting of coffee * How to have coffee in perfection * The use of chicory * Cocoa * Mate * Coca * Wines * Keeping Wines * Decanting Wines * Port and Claret * Warming Wines * Icing Wines * Serving Wines * Wineglasses * Large Glasses
CHAPTER FORTY-FOUR ~ RECIPES FOR BEVERAGES: Almond Milk * How to make Chocolate * To make Essence of Coffee * To roast Coffee * To make Coffee * To make Coffee in a saucepan * A very simple method of making Coffee * Café au Lait * Café Noir * To make Tea * An Excellent Substitute for Milk or Cream in tea or coffee * To make Cocoa * Wines and Liqueurs * Apple Wine * Apricot Wine * Black Cherry Wine * Clary Wine * Cherry Bounce * To make Cherry Brandy * Cowslip Wine * Red Currant Wine with Raspberries * Damson Wine * Elder Wine * Ginger Wine * Gooseberry Vinegar * Effervescing Gooseberry Wine * Grape Wine * Hops and Sherry * Lemon Syrup * Lemon Wine * Malt Wine * Mead without Fruit * Mead * Home Made Noyeau * Raisin Wine * Turnip Wine * Anise Liqueur * Arrack Liqueur * Caraway Liqueur * Cherry Liqueur * Liqueur of Cloves * Curacoa * Black Currant Liqueur * Noyau or Noyeau * Orange Liqueur * Raspberry Liqueur * Strawberry Liqueur * Vanilla Liqueur * Orange Brandy * Simple and Easy Way to make Very Superior Orange Wine * Raspberry Vinegar * Rhubarb Wine * Welsh Nectar * Shrub * Cups and Drinks * Allahabad Tankard * Bishop * Burgundy Cup * Champagne Cup * Cider Cup * Claret Cup * Claret Granito * Egg Flip * Ginger Beer * Frosty Morning Drink * Moselle Cup * Lemonade * Portable Lemonade * Loving Cup * My Mug * Mulled Ale * Negus * To make Negus * A Pleasant Drink for Warm Weather * Orangeade * To Mull Wine * To make Hot Punch * Cold Punch * Shandy Gaff * Sherry Cobbler * Summer Drink * A Summer Draught * How to make Vinegar from the “Plant” * Whiskey Cordial * Currant Water * Pineapple Water * Strawberry Water * Popular American Drinks * Ching Ching * Floster * Gin Sling * Locomotive * Mint Julep * A Capital Nightcap * Pineapple Julep * Sherry Cobbler
PLUS A FULL APPENDIX OF AN ADDITIONAL SEVERAL HUNDRED RECIPES, DOMESTIC AND INTERNATIONAL!
MEN SERVANTS' DUTIES: The Butler * The Footmen * The Man-Servant * The Coachman, Groom and Stable-Boy * The Valet
WOMEN SERVANTS' DUTIES: The Lady’s Maid * The Parlour Maid * The Housemaid * Upper Housemaids * The General Servant * The Dairy Maid * The Laundry Maid
MANAGEMENT OF A NURSERY & SICKROOM, INCLUDING DUTIES OF GOVERNESS, NURSE, MONTHLY NURSE AND SICK NURSE
THE DOCTOR, OR HOW TO KEEP WELL
Remember folks, this is an 1880 original. This book is 133 years old.
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