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The Book of Household Management by Mrs. Beeton
3 by Mrs. Beeton, Beeton, Mrs. (Isabella Mary), 1836-1865
Chapter 66: CHAPTER III.
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Chapters
Chapter 1
Chapter 1
Chapter 2
Introduction to 76
Chapter 3
Introduction of 1336
Chapter 4
CHAPTER I.
Chapter 5
2. PURSUING THIS PICTURE, we may add, that to be a good housewife does
Chapter 6
3. EARLY RISING IS ONE OF THE MOST ESSENTIAL QUALITIES which enter into
Chapter 7
4. CLEANLINESS IS ALSO INDISPENSABLE TO HEALTH, and must be studied both
Chapter 8
5. FRUGALITY AND ECONOMY ARE HOME VIRTUES, without which no household
Chapter 9
6. THE CHOICE OF ACQUAINTANCES is very important to the happiness of a
Chapter 10
7. FRIENDSHIPS SHOULD NOT BE HASTILY FORMED, nor the heart given, at
Chapter 11
8. HOSPITALITY IS A MOST EXCELLENT VIRTUE; but care must be taken that
Chapter 12
9. IN CONVERSATION, TRIFLING OCCURRENCES, such as small disappointments,
Chapter 13
10. GOOD TEMPER SHOULD BE CULTIVATED by every mistress, as upon it the
Chapter 14
11. ON THE IMPORTANT SUBJECT OF DRESS AND FASHION we cannot do better
Chapter 15
12. IN PURCHASING ARTICLES OF WEARING APPAREL, whether it be a silk
Chapter 16
13. THE DRESS OF THE MISTRESS should always be adapted to her
Chapter 17
14. CHARITY AND BENEVOLENCE ARE DUTIES which a mistress owes to herself
Chapter 18
15. IN MARKETING, THAT THE BEST ARTICLES ARE THE CHEAPEST, may be laid
Chapter 19
16. A HOUSEKEEPING ACCOUNT-BOOK should invariably be kept, and kept
Chapter 20
17. ENGAGING DOMESTICS is one of those duties in which the judgment of
Chapter 21
18. IN OBTAINING A SERVANT'S CHARACTER, it is not well to be guided by a
Chapter 22
19. THE TREATMENT OF SERVANTS is of the highest possible moment, as well
Chapter 23
20. IN GIVING A CHARACTER, it is scarcely necessary to say that the
Chapter 24
21. THE FOLLOWING TABLE OF THE AVERAGE YEARLY WAGES paid to domestics,
Chapter 25
22. HAVING THUS INDICATED some of the more general duties of the
Chapter 26
23. HAVING RISEN EARLY, as we have already advised (_see_ 3), and having
Chapter 27
24. AFTER BREAKFAST IS OVER, it will be well for the mistress to make a
Chapter 28
25. AFTER THIS GENERAL SUPERINTENDENCE of her servants, the mistress, if
Chapter 29
26. THESE DUTIES AND PLEASURES BEING PERFORMED AND ENJOYED, the hour of
Chapter 30
27. AFTER LUNCHEON, MORNING CALLS AND VISITS may be made and received.
Chapter 31
28. IN PAYING VISITS OF FRIENDSHIP, it will not be so necessary to be
Chapter 32
29. FOR MORNING CALLS, it is well to be neatly attired; for a costume
Chapter 33
30. IN PAYING VISITS OF CONDOLENCE, it is to be remembered that they
Chapter 34
31. IN RECEIVING MORNING CALLS, the foregoing description of the
Chapter 35
32. THE MORNING CALLS BEING PAID OR RECEIVED, and their etiquette
Chapter 36
33. IN GIVING OR ACCEPTING AN INVITATION FOR DINNER, the following is
Chapter 37
34. THE HALF-HOUR BEFORE DINNER has always been considered as the great
Chapter 38
35. DINNER BEING ANNOUNCED, the host offers his arm to, and places on
Chapter 39
36. THE GUESTS BEING SEATED AT THE DINNER-TABLE, the lady begins to help
Chapter 40
37. WHEN DINNER IS FINISHED, THE DESSERT is placed on the table,
Chapter 41
38. WHEN FRUIT HAS BEEN TAKEN, and a glass or two of wine passed round,
Chapter 42
39. AFTER-DINNER INVITATIONS MAY BE GIVEN; by which we wish to be
Chapter 43
40. THE ETIQUETTE OF THE DINNER-PARTY TABLE being disposed of, let us
Chapter 44
41. AS THE LADIES AND GENTLEMEN ARRIVE, each should be shown to a room
Chapter 45
42. AS THE VISITORS ARE ANNOUNCED BY THE SERVANT, it is not necessary
Chapter 46
43. A SEPARATE ROOM OR CONVENIENT BUFFET should be appropriated for
Chapter 47
44. THE BALL IS GENERALLY OPENED, that is, the first place in the first
Chapter 48
45. WHEN ANY OF THE CARRIAGES OF THE GUESTS ARE ANNOUNCED, or the time
Chapter 49
46. HAVING THUS DISCOURSED of parties of pleasure, it will be an
Chapter 50
47. A FAMILY DINNER AT HOME, compared with either giving or going to a
Chapter 51
48. OF THE MANNER OF PASSING EVENINGS AT HOME, there is none pleasanter
Chapter 52
49. IN RETIRING FOR THE NIGHT, it is well to remember that early rising
Chapter 53
50. HAVING THUS GONE FROM EARLY RISING TO EARLY RETIRING, there remain
Chapter 54
51. WHEN A MISTRESS TAKES A HOUSE in a new locality, it will be
Chapter 55
52. YOU MAY PERHAPS HAVE BEEN FAVOURED with letters of introduction from
Chapter 56
53. IN GIVING A LETTER OF INTRODUCTION, it should always be handed to
Chapter 57
54. SUCH ARE THE ONEROUS DUTIES which enter into the position of the
Chapter 58
CHAPTER II.
Chapter 59
55. AS SECOND IN COMMAND IN THE HOUSE, except in large establishments,
Chapter 60
56. A NECESSARY QUALIFICATION FOR A HOUSEKEEPER is, that she should
Chapter 61
57. ALTHOUGH IN THE DEPARTMENT OF THE COOK, the housekeeper does not
Chapter 62
58. THE DAILY DUTIES OF A HOUSEKEEPER are regulated, in a great measure,
Chapter 63
59. AFTER DINNER, the housekeeper, having seen that all the members of
Chapter 64
60. IN THE EVENING, the housekeeper will often busy herself with the
Chapter 65
61. IN CONCLUDING THESE REMARKS on the duties of the housekeeper, we
Chapter 66
CHAPTER III.
Chapter 67
62. "THE DISTRIBUTION OF A KITCHEN," says Count Rumford, the celebrated
Chapter 68
63. THE SIMPLICITY OF THE PRIMITIVE AGES has frequently been an object
Chapter 69
64. IN THE PRIMARY AGES it was deemed unlawful to eat flesh, and when
Chapter 70
65. THE AGE OF ROASTING we may consider as that in which the use of the
Chapter 71
66. FROM KITCHEN RANGES to the implements used in cookery is but a step.
Chapter 72
67. IN THE MANUFACTURE OF THESE UTENSILS, bronze metal seems to have
Chapter 73
68. The braziers, ladles, stewpans, saucepans, gridirons, and colanders
Chapter 74
69. SOME OF THE ANCIENT UTENSILS represented in the above cuts, are
Chapter 75
70. AMONGST THE MOST ESSENTIAL REQUIREMENTS of the kitchen are scales or
Chapter 76
71. ACCOMPANYING THE SCALES, or weighing-machines, there should be
Chapter 77
72. AS NOT ONLY HEALTH BUT LIFE may be said to depend on the cleanliness
Chapter 78
73. WITHOUT FUEL, A KITCHEN might be pronounced to be of little use;
Chapter 79
74. TO BE ACQUAINTED WITH THE PERIODS when things are in season, is one
Chapter 80
75. WHEN FUEL AND FOOD ARE PROCURED, the next consideration is, how the
Chapter 81
76. AS IN THE FINE ARTS, the progress of mankind from barbarism to
Chapter 82
77. In order that the duties of the Cook may be properly performed, and
Chapter 83
78. EXCELLENCE IN THE ART OF COOKERY, as in all other things, is only
Chapter 84
79. THE DUTIES OF THE COOK, THE KITCHEN AND THE SCULLERY MAIDS, are so
Chapter 85
80. IF, AS WE HAVE SAID (3), THE QUALITY OF EARLY RISING be of the first
Chapter 86
81. HER FIRST DUTY, in large establishments and where it is requisite,
Chapter 87
82. IN THOSE NUMEROUS HOUSEHOLDS where a cook and housemaid are only
Chapter 88
83. BY THE TIME THAT THE COOK has performed the duties mentioned above,
Chapter 89
84. IT IS IN HER PREPARATION OF THE DINNER that the cook begins to feel
Chapter 90
85. WHILST THE COOK IS ENGAGED WITH HER MORNING DUTIES, the kitchen-maid
Chapter 91
86. THE DUTIES OF THE SCULLERY-MAID are to assist the cook; to keep the
Chapter 92
87. MODERN COOKERY stands so greatly indebted to the gastronomic
Chapter 93
CHAPTER V.
Chapter 94
88. LEAN, JUICY BEEF, MUTTON, AND VEAL, form the basis of all good
Chapter 95
89. VARIOUS HERBS AND VEGETABLES are required for the purpose of making
Chapter 96
90. FOR THE SEASONING OF SOUPS, bay-leaves, tomato, tarragon, chervil,
Chapter 97
91. IT HAS BEEN ASSERTED, that English cookery is, nationally speaking,
Chapter 98
92. DURING THE PERIOD BETWEEN THE BIRTH AND MATURITY OF ANIMALS, their
Chapter 99
93. THE QUALITY OF THE FLESH OF AN ANIMAL is considerably influenced by
Chapter 100
94. IT IS INDISPENSABLE TO THE GOOD QUALITY OF MEAT, that the animal
Chapter 101
95. ANOTHER CIRCUMSTANCE GREATLY AFFECTING THE QUALITY OF MEAT, is the
Chapter 102
96. STOCK BEING THE BASIS of all meat soups, and, also, of all the
Chapter 103
97. AS ALL MEAT is principally composed of fibres, fat, gelatine,
Chapter 104
98. FAT is dissolved by boiling; but as it is contained in cells covered
Chapter 105
99. GELATINE is soluble: it is the basis and the nutritious portion of
Chapter 106
100. OSMAZOME is soluble even when cold, and is that part of the meat
Chapter 107
101. ALBUMEN is of the nature of the white of eggs; it can be dissolved
Chapter 108
102. BONES ought always to form a component part of the stock-pot. They
Chapter 109
103. In concluding this part of our subject, the following condensed
Chapter 110
CHAPTER VI.
Chapter 111
104. INGREDIENTS.--4 lbs. of shin of beef, 4 lbs. of knuckle of veal,
Chapter 112
105. INGREDIENTS.--4 lbs. of shin of beef, or 4 lbs. of knuckle of veal,
Chapter 113
106. INGREDIENTS.--The liquor in which a joint of meat has been boiled,
Chapter 114
107. INGREDIENTS.--4 lbs. of knuckle of veal, any poultry trimmings, 4
Chapter 115
108. INGREDIENTS.--2 oz. of powdered sugar, and 1/2 a pint of water.
Chapter 116
109. INGREDIENTS.--The whites of 2 eggs, 1/2 pint of water, 2 quarts of
Chapter 117
110. INGREDIENTS.--4 lbs. of lean beef or veal, 1/2 a scrag of mutton, 1
Chapter 118
111. INGREDIENTS.--2 lbs. of good boiling apples, 3/4 teaspoonful of
Chapter 119
112. INGREDIENTS.--3 slices of lean bacon or ham, 1/2 a head of celery,
Chapter 120
113. INGREDIENTS.--5 lbs. of lean beef, 3 slices of bacon, 1/2 pint of
Chapter 121
114. INGREDIENTS.--1-1/2 pint of split peas, a teacupful of gravy, 4
Chapter 122
115. INGREDIENTS.--1 lb. of any kind of meat, any trimmings or odd
Chapter 123
116. INGREDIENTS.--2 lbs. of shin of beef, 1/4 lb. of pearl barley, a
Chapter 124
117. INGREDIENTS.--1 lb. of bread crusts, 2 oz. butter, 1 quart of
Chapter 125
118. INGREDIENTS.--1 large cabbage, 3 carrots, 2 onions, 4 or 5 slices
Chapter 126
119. INGREDIENTS.--3 oz. of sago, 1/2 pint of cream, the yolks of 3
Chapter 127
120. INGREDIENTS.--4 quarts of liquor in which a leg of mutton or beef
Chapter 128
121. INGREDIENTS.--2 lbs. of carrots, 3 oz. of butter, seasoning to
Chapter 129
122. INGREDIENTS.--9 heads of celery, 1 teaspoonful of salt, nutmeg to
Chapter 130
123. INGREDIENTS.--1 quart of young green peas, a small bunch of
Chapter 131
124. INGREDIENTS.--3/4 lb. of Spanish chestnuts, 1/4 pint of cream;
Chapter 132
125. INGREDIENTS.--6 oz. of grated cocoa-nut, 6 oz. of rice flour, 1/2 a
Chapter 133
126. INGREDIENTS.--4 carrots, 2 sliced onions, 1 cut lettuce, and
Chapter 134
127. INGREDIENTS.--1 large cucumber, a piece of butter the size of a
Chapter 135
128. INGREDIENTS.--A tablespoonful of flour, 4 eggs, 2 small blades of
Chapter 136
129. INGREDIENTS.--1 turnip, 1 small carrot, 1/2 head of celery, 6 green
Chapter 137
130. INGREDIENTS.--5 onions, 5 heads of celery, 10 moderate-sized
Chapter 138
131. INGREDIENTS.--1/2 pint of carrots, 1/2 pint of turnips, 1/4 pint of
Chapter 139
132. INGREDIENTS.--Half an ox-head or cow-heel, a teacupful of toasted
Chapter 140
133. INGREDIENTS.--A sheep's head, 3 quarts of water, 12 leeks cut
Chapter 141
134. INGREDIENTS.--A capon or large fowl (sometimes an old cock, from
Chapter 142
135. INGREDIENTS.--3 oz. of macaroni, a piece of butter the size of a
Chapter 143
136. INGREDIENTS.--6 oz. butter, 6 onions sliced, 4 heads of celery, 2
Chapter 144
137. INGREDIENTS.--2 quarts of milk, 1 saltspoonful of salt, 1
Chapter 145
138. INGREDIENTS.--6 large onions, 2 oz. of butter, salt and pepper to
Chapter 146
139. INGREDIENTS.--8 middling-sized onions, 3 oz. of butter, a
Chapter 147
140. INGREDIENTS.--2 lbs. of cabbage, or Savoy greens; 1/4 lb. of butter
Chapter 148
141. INGREDIENTS.--1 lb. of sliced parsnips, 2 oz. of butter, salt and
Chapter 149
142. INGREDIENTS.--3 pints of green peas, 1/4 lb. of butter, 2 or three
Chapter 150
143. INGREDIENTS.--1 quart of split peas, 2 lbs. of shin of beef,
Chapter 151
144. INGREDIENTS.--1/4 lb. of onions, 1/4 lb. of carrots, 2 oz. of
Chapter 152
145. INGREDIENTS.--4 lbs. of mealy potatoes, boiled or steamed very dry,
Chapter 153
146. INGREDIENTS.--1 lb. of shin of beef, 1 lb. of potatoes, 1 onion,
Chapter 154
147. INGREDIENTS.--4 middle-sized potatoes well pared, a thick slice of
Chapter 155
1587. _Nutritious Properties_.--Of a thousand parts of the
Chapter 156
148. INGREDIENTS.--12 turnips, 1 lump of sugar, 2 spoonfuls of strong
Chapter 157
149. INGREDIENTS.--1/2 a pint of green peas, if in season, a little
Chapter 158
150. INGREDIENTS.--4 oz. of Patna rice, salt, cayenne, and mace, 2
Chapter 159
151. INGREDIENTS.--6 oz. of rice, the yolks of 4 eggs, 1/2 a pint of
Chapter 160
152. INGREDIENTS.--5 oz. of sago, 2 quarts of stock No. 105.
Chapter 161
153. INGREDIENTS.--5 oz. of semolina, 2 quarts of boiling stock, No.
Chapter 162
154. INGREDIENTS.--4 eggs, 1/2 pint of cream, 2 oz. of fresh butter,
Chapter 163
155. INGREDIENTS.--As much spinach as, when boiled, will half fill a
Chapter 164
156. INGREDIENTS.--5 oz. of tapioca, 2 quarts of stock No. 105 or 106.
Chapter 165
157. INGREDIENTS.--3 oz. of butter, 9 good-sized turnips, 4 onions, 2
Chapter 166
158. INGREDIENTS.--4 young vegetable marrows, or more, if very small,
Chapter 167
159. INGREDIENTS.--7 oz. of carrot, 10 oz. of parsnip, 10 oz. of potato,
Chapter 168
160. INGREDIENTS.--Equal quantities of onions, carrots, turnips; 1/4 lb.
Chapter 169
161. INGREDIENTS.--6 potatoes, 4 turnips, or 2 if very large; 2 carrots,
Chapter 170
162. INGREDIENTS.--1-1/2 lb. of bacon, stuck with cloves; 1/2 oz. of
Chapter 171
163. INGREDIENTS.--1/4 lb. of vermicelli, 2 quarts of clear gravy stock,
Chapter 172
164. INGREDIENTS.--1/4 lb. of sweet almonds, 1/4 lb. of cold veal or
Chapter 173
165. INGREDIENTS.--An ox-cheek, any pieces of trimmings of beef, which
Chapter 174
166. INGREDIENTS.--4 lbs. of shin of beef, 3 carrots, 2 turnips, a large
Chapter 175
167. INGREDIENTS.--1/2 a calf's head, 1 onion stuck with cloves, a very
Chapter 176
168. INGREDIENTS.--3 sets of goose or duck giblets, 2 lbs. of shin of
Chapter 177
169. INGREDIENTS.--6 lbs. of shin of beef, a knuckle of veal weighing 5
Chapter 178
170. INGREDIENTS.--A hare fresh-killed, 1 lb. of lean gravy-beef, a
Chapter 179
171. INGREDIENTS.--Half an ox's head, 1 pint of split peas, 3 carrots, 6
Chapter 180
172. INGREDIENTS.--1/2 a calf's head, 1/4 lb. of butter, 1/4 lb. of lean
Chapter 181
173. INGREDIENTS.--A knuckle of veal weighing 5 or 6 lbs., 2 cow-heels,
Chapter 182
174. INGREDIENTS.--2 tablespoonfuls of curry powder, 6 onions, 1 clove
Chapter 183
175. INGREDIENTS.--A neck of mutton about 5 or 6 lbs., 3 carrots, 3
Chapter 184
176. INGREDIENTS.--An ox-cheek, 2 oz. of butter, 3 or 4 slices of lean
Chapter 185
177. INGREDIENTS.--2 ox-tails, 2 slices of ham, 1 oz. of butter, 2
Chapter 186
178. INGREDIENTS.--2 partridges, 3 slices of lean ham, 2 shred onions, 1
Chapter 187
179. INGREDIENTS.--2 pheasants, 1/4 lb. of butter, 2 slices of ham, 2
Chapter 188
180. INGREDIENTS.--2 knuckles of veal, 3 shins of beef, 1 large faggot
Chapter 189
181. INGREDIENTS.--2 large rabbits, or 3 small ones; a faggot of savoury
Chapter 190
182. Ingredients.--Any bones and remains of any cold game, such as of
Chapter 191
183. INGREDIENTS.--1 large fowl, 1 oz. of sweet almonds, the crumb of 1
Chapter 192
184. INGREDIENTS.--Any remains of roast chickens, 1/2 teacupful of rice,
Chapter 193
185. INGREDIENTS.--Any pieces of salt beef or pork, say 2 lbs.; 4
Chapter 194
186. INGREDIENTS.--2 lbs. of beef, 5 onions, 5 turnips, 3/4 lb. of
Chapter 195
187. INGREDIENTS.--1/2 lb. of beef, mutton, or pork; 1/2 pint of split
Chapter 196
188. INGREDIENTS.--2 quarts of medium stock, No. 105, the remains of a
Chapter 197
189. INGREDIENTS.--A turtle, 6 slices of ham, 2 knuckles of veal, 1
Chapter 198
190. INGREDIENTS.--Remains of a cold tongue, 2 lbs. of shin of beef, any
Chapter 199
191. INGREDIENTS.--2 lbs. of shin of beef, 3 quarts of water, 1 pint of
Chapter 200
192. INGREDIENTS.--2 lbs. of beef or veal (these can be omitted), any
Chapter 201
193. INGREDIENTS.--50 crayfish, 1/4 lb. of butter, 6 anchovies, the
Chapter 202
194. INGREDIENTS.--3 lbs. of eels, 1 onion, 2 oz. of butter, 3 blades of
Chapter 203
195. INGREDIENTS.--3 large lobsters, or 6 small ones; the crumb of a
Chapter 204
196. INGREDIENTS.--6 dozen of oysters, 2 quarts of white stock, 1/2 pint
Chapter 205
197. INGREDIENTS.--2 quarts of good mutton broth, 6 dozen oysters, 2 oz.
Chapter 206
198. INGREDIENTS.--2 quarts of fish stock or water, 2 pints of prawns,
Chapter 207
CHAPTER VII.
Chapter 208
199. IN NATURAL HISTORY, FISHES form the fourth class in the system of
Chapter 209
200. IN STUDYING THE CONFORMATION OF FISHES, we naturally conclude that
Chapter 210
201. THE PRINCIPAL INSTRUMENTS EMPLOYED BY FISHES to accelerate their
Chapter 211
202. THE BODIES OF FISHES are mostly covered with a kind of horny
Chapter 212
203. THE RESPIRATION OF FISHES is effected by means of those comb-like
Chapter 213
204. THE POSITIONS OF THE TEETH OF FISHES are well calculated to excite
Chapter 214
205. ALTHOUGH NATURALISTS HAVE DIVIDED FISHES into two great tribes, the
Chapter 215
206. SOME OF THE ORGANS OF SENSE IN FISHES are supposed to be possessed
Chapter 216
207. WITH RESPECT TO THE FOOD OF FISHES, this is almost universally
Chapter 217
208. THE FECUNDITY OF FISHES has been the wonder of every natural
Chapter 218
209. IN REFERENCE TO THE LONGEVITY OF FISHES, it is affirmed to surpass
Chapter 219
210. FISHES ARE EITHER SOLITARY OR GREGARIOUS, and some of them migrate
Chapter 220
211. AS THE NUTRITIVE PROPERTIES OF FISH are deemed inferior to those of
Chapter 221
212. PASSING FROM AFRICA TO EUROPE, we come amongst a people who have,
Chapter 222
213. THE GEOGRAPHICAL SITUATION OF GREECE was highly favourable for the
Chapter 223
214. AS THE ROMANS, in a great measure, took their taste in the fine
Chapter 224
215. THE LOVE OF FISH among the ancient Romans rose to a real mania.
Chapter 225
216. FROM ROME TO GAUL is, considering the means of modern locomotion,
Chapter 226
217. FROM GAUL WE CROSS TO BRITAIN, where it has been asserted, by, at
Chapter 227
218. THE GENERAL USE OF FISH, as an article of human food among
Chapter 228
219. IN DRESSING FISH, of any kind, the first point to be attended to,
Chapter 229
220. WHEN FISH IS CHEAP AND PLENTIFUL, and a larger quantity is
Chapter 230
221. FISH SHOULD BE PUT INTO COLD WATER, and set on the fire to do very
Chapter 231
222. IN GARNISHING FISH, great attention is required, and plenty of
Chapter 232
223. IF FISH IS TO BE FRIED OR BROILED, it must be dried in a nice soft
Chapter 233
224. WHEN FISH IS BROILED, it must be seasoned, floured, and laid on a
Chapter 234
225. IN CHOOSING FISH, it is well to remember that it is possible it may
Chapter 235
CHAPTER VIII.
Chapter 236
226. INGREDIENTS.--1 tablespoonful of oil, 1/2 a glass of white wine,
Chapter 237
227. INGREDIENTS.--2 dozen anchovies, 1/2 lb. of fresh butter.
Chapter 238
228. INGREDIENTS.--Toast 2 or 3 slices of bread, or, if wanted very
Chapter 239
227. Made mustard, or a few grains of cayenne, may be added to the paste
Chapter 240
229. INGREDIENTS.--1/2 pint of port wine, a saltspoonful of salt, 2
Chapter 241
230. INGREDIENTS.--1/4 lb. of salt to each gallon of water; a little
Chapter 242
231. Cod may be boiled whole; but a large head and shoulders are quite
Chapter 243
232. INGREDIENTS.--Sufficient water to cover the fish; 5 oz. of salt to
Chapter 244
233. INGREDIENTS.--Sufficient water to cover the fish.
Chapter 245
234. INGREDIENTS.--For forcemeat, 12 chopped oysters, 3 chopped
Chapter 246
235. INGREDIENTS.--Any remains of cold cod, 12 oysters, sufficient
Chapter 247
236. INGREDIENTS.--2 slices of cod; pepper and salt to taste; 1/2 a
Chapter 248
237. INGREDIENTS.--2 slices of large cod, or the remains of any cold
Chapter 249
238. INGREDIENTS.--1 large slice of cod, 1 oz. of butter, 1 chopped
Chapter 250
239. INGREDIENTS.--Any remains of cold cod, 4 tablespoonfuls of béchamel
Chapter 251
240. INGREDIENTS.--2 slices of cod, 1/4 lb. of butter, a little chopped
Chapter 252
241. INGREDIENTS.--2 slices of crimped cod, 1 shalot, 1 slice of ham
Chapter 253
242. INGREDIENTS--1 carp, forcemeat, bread crumbs, 1 oz. butter, 1/2
Chapter 254
243. INGREDIENTS.--1 carp, salt, stock No. 105, 2 onions, 6 cloves, 12
Chapter 255
244. INGREDIENTS.--1 crab, 2 tablespoonfuls of vinegar, 1 ditto of oil;
Chapter 256
245. INGREDIENTS.--1 crab, nutmeg, salt and pepper to taste, 3 oz. of
Chapter 257
246. Crayfish should be thrown into boiling water, to which has been
Chapter 258
247. INGREDIENTS.--100 crayfish; pounded mace, pepper and salt to taste,
Chapter 259
248. INGREDIENTS.--1/4 lb. of salt to each gallon of water.
Chapter 260
249. INGREDIENTS.--4 small eels, sufficient water to cover them; a large
Chapter 261
250. INGREDIENTS.--2 lbs. of eels, 1 pint of rich strong stock, No. 104,
Chapter 262
251. INGREDIENTS.--2 lbs. of middling-sized eels, 1 pint of medium
Chapter 263
252. INGREDIENTS.--1 lb. of eels, 1 egg, a few bread crumbs, hot lard.
Chapter 264
253. INGREDIENTS.--1 lb. of eels, a little chopped parsley, 1 shalot;
Chapter 265
254. INGREDIENTS.--1 large eel; pepper and salt to taste; 2 blades of
Chapter 266
255. INGREDIENTS.--2 lbs. of eels, 1 carrot, 1 onion, a little flour, 1
Chapter 267
256. INGREDIENTS.--5 or 6 young onions, a few mushrooms, when
Chapter 268
257. INGREDIENTS.--Any remains of cold fish, such as cod or haddock; 2
Chapter 269
258. INGREDIENTS.--The remains of any cold fish, 1 onion, 1 faggot of
Chapter 270
259. INGREDIENTS.--Sufficient water to cover the flounders, salt in the
Chapter 271
260. INGREDIENTS.--Flounders, egg, and bread crumbs; boiling lard.
Chapter 272
261. INGREDIENTS.--Egg and bread crumbs sufficient for the quantity of
Chapter 273
262. INGREDIENTS.--1 gurnet, 6 oz. of salt to each gallon of water.
Chapter 274
263. INGREDIENTS.--A nice forcemeat (_see_ Forcemeats), butter to taste,
Chapter 275
264. INGREDIENTS.--Sufficient water to cover the fish; 1/4 lb. of salt
Chapter 276
265. Dried haddock should be gradually warmed through, either before or
Chapter 277
266. INGREDIENTS.--1 large thick haddock, 2 bay-leaves, 1 small bunch of
Chapter 278
267. The best way to cook these is to make incisions in the skin across
Chapter 279
268. INGREDIENTS.--12 herrings, 4 bay-leaves, 12 cloves, 12 allspice, 2
Chapter 280
269. INGREDIENTS.--Any cold fish, 1 teacupful of boiled rice, 1 oz. of
Chapter 281
270. INGREDIENTS.--1/4 lb. of salt to each gallon of water.
Chapter 282
271. INGREDIENTS.--1 lobster, 2 oz. of butter, grated nutmeg; salt,
Chapter 283
272. INGREDIENTS.--1 hen lobster, lettuces, endive, small salad
Chapter 284
273. INGREDIENTS.--1 lobster, 4 tablespoonfuls of white stock, 2
Chapter 285
274. INGREDIENTS.--1 lobster, 2 onions, 1 oz. butter, 1 tablespoonful of
Chapter 286
275. INGREDIENTS.--1 large hen lobster, 1 oz. fresh butter, 1/2
Chapter 287
276. When the lobster is boiled, rub it over with a little salad-oil,
Chapter 288
277. INGREDIENTS.--Minced lobster, 4 tablespoonfuls of béchamel, 6 drops
Chapter 289
278. INGREDIENTS.--2 lobsters; seasoning to taste, of nutmeg, pounded
Chapter 290
279. INGREDIENTS.--4 middling-sized mackerel, a nice delicate forcemeat
Chapter 291
280. INGREDIENTS.--1/4 lb. of salt to each gallon of water.
Chapter 292
281. INGREDIENTS.--Pepper and salt to taste, a small quantity of oil.
Chapter 293
282. INGREDIENTS.--2 large mackerel, 1 oz. butter, 1 small bunch of
Chapter 294
283. INGREDIENTS.--12 peppercorns, 2 bay-leaves, 1/2 pint of vinegar, 4
Chapter 295
284. INGREDIENTS.--1/4 lb. of salt to each gallon of water.
Chapter 296
285. INGREDIENTS.--Oiled paper, thickening of butter and flour, 1/2
Chapter 297
286. INGREDIENTS.--3 dozen oysters, 2 oz. butter, 1 tablespoonful of
Chapter 298
287. INGREDIENTS.--Oysters, say 1 pint, 1 oz. butter, flour, 2
Chapter 299
288. INGREDIENTS.--1 pint of oysters, 1 oz. of butter, flour, 1/3 pint
Chapter 300
289. INGREDIENTS.--2 dozen oysters, 2 oz. butter, 3 tablespoonfuls of
Chapter 301
290. Put them in a tub, and cover them with salt and water. Let them
Chapter 302
291. INGREDIENTS.--1/2 pint of oysters, 2 eggs, 1/2 pint of milk,
Chapter 303
292. INGREDIENTS.--1/4 lb. of salt to each gallon of water.
Chapter 304
293. INGREDIENTS.--Egg and bread crumbs, hot lard.
Chapter 305
294. INGREDIENTS.--Equal quantities of stock No. 105 and sherry, 1
Chapter 306
295. INGREDIENTS.--1/4 lb. of salt to each gallon of water; a little
Chapter 307
296. INGREDIENTS.--1 or 2 pike, a nice delicate stuffing (_see_
Chapter 308
298. INGREDIENTS.--4 or 5 plaice, 2 onions, 1/2 oz. ground ginger, 1
Chapter 309
299. INGREDIENTS.--1/4 lb. salt to each gallon of water.
Chapter 310
300. Cover a dish with a large cup reversed, and over that lay a small
Chapter 311
301. INGREDIENTS.--6 oz. of salt to each gallon of water,--sufficient
Chapter 312
302. INGREDIENTS.--2 slices of salmon, 1/4 lb. batter, 1/2 teaspoonful
Chapter 313
303. INGREDIENTS.--A piece of salmon, say 3 lbs., a high seasoning of
Chapter 314
304. Salmon is frequently dressed in this way at many fashionable
Chapter 315
305. INGREDIENTS.--Any remains of boiled salmon, 3/4 pint of strong or
Chapter 316
306. Cut the slices 1 inch thick, and season them with pepper and salt;
Chapter 317
307. INGREDIENTS.--2 slices of salmon, 2 chopped shalots, a little
Chapter 318
308. INGREDIENTS.--Salmon, 1/2 oz. of whole pepper, 1/2 oz. of whole
Chapter 319
309. INGREDIENTS.--Salmon; pounded mace, cloves, and pepper to taste; 3
Chapter 320
310. INGREDIENTS.--1 bream. Seasoning to taste of salt, pepper, and
Chapter 321
311. INGREDIENTS.--1 shad, oil, pepper, and salt.
Chapter 322
312. INGREDIENTS.--1 pint of shelled shrimps, 1/4 lb. of fresh butter, 1
Chapter 323
313. INGREDIENTS.--1 pint of picked prawns or shrimps, 3/4 pint of stock
Chapter 324
314. INGREDIENTS.--1/4 lb. of salt to each gallon of water.
Chapter 325
315. INGREDIENTS.--1/8 lb. of salt to each gallon of water.
Chapter 326
316. INGREDIENTS.--2 or 3 slices of skate, 1/2 pint of vinegar, 2 oz. of
Chapter 327
317. INGREDIENTS.--Skate, sufficient vinegar to cover them, salt and
Chapter 328
318. INGREDIENTS.--12 smelts, bread crumbs, 1/4 lb. of fresh butter, 2
Chapter 329
319. INGREDIENTS.--Egg and bread crumbs, a little flour; boiling lard.
Chapter 330
320. INGREDIENTS.--2 soles, 1/4 lb. of butter, egg, and bread crumbs,
Chapter 331
321. INGREDIENTS.--1/4 lb. salt to each gallon of water.
Chapter 332
322. INGREDIENTS.--The remains of cold boiled sole or cod, seasoning to
Chapter 333
323. INGREDIENTS.--2 soles; salt, cayenne, and pounded mace to taste;
Chapter 334
324. INGREDIENTS.--2 soles; salt, pepper, and grated nutmeg to taste;
Chapter 335
325. INGREDIENTS.--2 middling-sized soles, 1 small one, 1/2 teaspoonful
Chapter 336
326. Soles for filleting should be large, as the flesh can be more
Chapter 337
327. INGREDIENTS.--2 middling-sized soles, hot lard or clarified
Chapter 338
328. INGREDIENTS.--1 pint of milk, 1 pint of water, 1 oz. butter, 1 oz.
Chapter 339
329. Sprats should be cooked very fresh, which can be ascertained by
Chapter 340
330. INGREDIENTS.--2 eggs, flour, bread crumbs; seasoning of salt and
Chapter 341
331. Dried sprats should be put into a basin, and boiling water poured
Chapter 342
332. INGREDIENTS.--1 small sturgeon, salt and pepper to taste, 1 small
Chapter 343
333. INGREDIENTS.--Veal stuffing, buttered paper, the tail-end of a
Chapter 344
334. INGREDIENTS.--1/2 pint of stock No. 105, 1/2 pint of port wine, 1
Chapter 345
335. INGREDIENTS.--1/2 pint of stock No. 105, 1/2 pint of Madeira or
Chapter 346
336. INGREDIENTS.--2 middling-sized trout, 1/2 onion cut in thin slices,
Chapter 347
337. INGREDIENTS.--6 oz. of salt to each gallon of water.
Chapter 348
338. Take the crumb of a stale loaf, cut it into small pyramids with
Chapter 349
339. INGREDIENTS.--The remains of cold turbot, lobster sauce left from
Chapter 350
340. INGREDIENTS.--The remains of cold turbot, Italian sauce. (See
Chapter 351
341. INGREDIENTS.--The remains of cold turbot. For sauce, 2 oz. of
Chapter 352
342. INGREDIENTS.--Remains of cold turbot, béchamel (_see_ Sauces),
Chapter 353
343. INGREDIENTS.--1/4 lb. of salt to each gallon of water.
Chapter 354
344. INGREDIENTS.--Salt and water, flour.
Chapter 355
345. INGREDIENTS.--Egg and bread crumbs, a little flour, hot lard or
Chapter 356
346. INGREDIENTS.--4 whiting, butter, 1 tablespoonful of minced parsley,
Chapter 357
347. INGREDIENTS.-1 bunch of sweet herbs chopped very fine; butter.
Chapter 358
348. INGREDIENTS.--A little flour, hot lard, seasoning of salt.
Chapter 359
349. INGREDIENTS.--2 tench, 2 eels, 2 onions, a faggot of herbs, 4
Chapter 360
350. INGREDIENTS.--Remains of cold fish of any sort, 1/2 pint of cream,
Chapter 361
351. INGREDIENTS.--Any cold fish, 1 egg, milk, 1 large blade of pounded
Chapter 362
352. Perch, tench, soles, eels, and flounders are considered the best
Chapter 363
353. SUPPLY OF FISH TO THE LONDON MARKET.--From Mr. Mayhew's work on
Chapter 364
CHAPTER IX.
Chapter 365
354. AN ANECDOTE IS TOLD of the prince de Soubise, who, intending to
Chapter 366
355. THE PREPARATION AND APPEARANCE OF SAUCES AND GRAVIES are of the
Chapter 367
356. THE GENERAL BASIS OF MOST GRAVIES and some sauces is the same stock
Chapter 368
357. BROWN SAUCES, generally speaking, should scarcely be so thick as
Chapter 369
358. SAUCES SHOULD POSSESS A DECIDED CHARACTER; and whether sharp or
Chapter 370
359. GRAVIES AND SAUCES SHOULD BE SENT TO TABLE VERY HOT; and there is
Chapter 371
360. ALTHOUGH PICKLES MAY BE PURCHASED at shops at as low a rate as they
Chapter 372
361. FOR FORCEMEATS, SPECIAL ATTENTION IS NECESSARY. The points which
Chapter 373
CHAPTER X.
Chapter 374
362. INGREDIENTS.--4 anchovies, 1 oz. of butter, 1/2 pint of melted
Chapter 375
363. INGREDIENTS.--6 good-sized apples, sifted sugar to taste, a piece
Chapter 376
364. INGREDIENTS.--6 good-sized apples, 1/2 pint of brown gravy, cayenne
Chapter 377
365. INGREDIENTS.--1 bunch of green asparagus, salt, 1 oz. of fresh
Chapter 378
366. INGREDIENTS.--4 lbs. of knuckle of veal, 1 cow-heel, 3 or 4 slices
Chapter 379
367. INGREDIENTS.--1 small bunch of parsley, 2 cloves, 1/2 bay-leaf, 1
Chapter 380
368. INGREDIENTS.--2 onions, 1 blade of mace, mushroom trimmings, a
Chapter 381
369. INGREDIENTS.--Sufficient vinegar to cover the beets, 2 oz. of whole
Chapter 382
370. INGREDIENTS.--1 tablespoonful of scraped horseradish, 1 teaspoonful
Chapter 383
371. INGREDIENTS.--1 pint of milk, 3/4 of the crumb of a stale loaf, 1
Chapter 384
372. INGREDIENTS.--Giblets of poultry, 3/4 lb. of the crumb of a stale
Chapter 385
373. The browning for soups (_see_ No. 108) answers equally well for
Chapter 386
374. INGREDIENTS.--1/4 lb. of butter, 1 tablespoonful of minced parsley,
Chapter 387
375. Put the butter in a basin before the fire, and when it melts, stir
Chapter 388
376. INGREDIENTS.--1/4 lb. of butter, a dessertspoonful of flour, 1
Chapter 389
377. INGREDIENTS.--2 oz. of butter, 1 dessertspoonful of flour, salt to
Chapter 390
378. INGREDIENTS.--1/4 lb. of fresh butter, 1 tablespoonful of flour,
Chapter 391
380. INGREDIENTS.--1 teaspoonful of flour, 2 oz. butter, 1/3 pint of
Chapter 392
381. INGREDIENTS.--1 head of garlic, 1/2 oz. cayenne, 2 teaspoonfuls of
Chapter 393
382. INGREDIENTS.--1/2 pint of melted butter (No. 376), 3 tablespoonfuls
Chapter 394
383. INGREDIENTS.--1/2 pint of melted butter No. 376, 3 dessertspoonfuls
Chapter 395
384. INGREDIENTS.--1/2 pint of melted butter, No. 376, 2 tablespoonfuls
Chapter 396
385. INGREDIENTS.--Vinegar, 1/4 oz. of pounded mace, and 1/4 oz. of
Chapter 397
386. INGREDIENTS.--1/2 oz. of cayenne pepper, 1/2 pint of strong spirit,
Chapter 398
387. INGREDIENTS.--6 heads of celery, 1 pint of white stock, No. 107, 2
Chapter 399
388. INGREDIENTS.--4 heads of celery, 1/2 pint of melted butter, made
Chapter 400
389. INGREDIENTS.--1/4 oz. of celery-seed, 1 pint of vinegar.
Chapter 401
390. INGREDIENTS.--1/2 lb. of chestnuts, 1/2 pint of white stock, 2
Chapter 402
391. INGREDIENTS.--1/2 lb. of chestnuts, 1/2 pint of stock No. 105, 2
Chapter 403
392. INGREDIENTS.--1-1/2 lbs. of moist sugar, 3/4 lb. of salt, 1/4 lb.
Chapter 404
393. INGREDIENTS.--50 fresh red English chilies, 1 pint of vinegar.
Chapter 405
394. INGREDIENTS.-1 glass of port wine, 2 tablespoonfuls of Harvey's
Chapter 406
395. Consommé is made precisely in the same manner as stock No. 107,
Chapter 407
396. INGREDIENTS.--1 crab; salt, pounded mace, and cayenne to taste; 1/2
Chapter 408
397. INGREDIENTS.--1/3 pint of cream, 2 oz. of butter, 1 teaspoonful of
Chapter 409
398. INGREDIENTS.--3 or 4 cucumbers, 2 oz. of butter, 6 tablespoonfuls
Chapter 410
399. INGREDIENTS.--1 oz. of whole pepper, 1 oz. of bruised ginger;
Chapter 411
400. INGREDIENTS.--3 or four cucumbers, 1/2 pint of white stock, No.
Chapter 412
401. INGREDIENTS.--10 large cucumbers, or 12 smaller ones, 1 quart of
Chapter 413
402. INGREDIENTS.--Cucumbers, salt.
Chapter 414
403. INGREDIENTS.--Salt and water; 1 lb. of lump sugar, the rind of 1
Chapter 415
404. INGREDIENTS.--1 pint of milk, 2 eggs, 3 oz. of pounded sugar, 1
Chapter 416
405. INGREDIENTS.--1/2 teaspoonful of flour, 2 oz. of butter, 4
Chapter 417
406. INGREDIENTS.--6 tablespoonfuls of Béchamel, No. 367, seasoning to
Chapter 418
407. INGREDIENTS.--16 eggs, 1 quart of vinegar, 1/2 oz. of Black pepper,
Chapter 419
408. INGREDIENTS.--8 eggs, a little flour; seasoning to taste of salt.
Chapter 420
409. INGREDIENTS.--4 eggs, 1/2 pint of melted butter, No. 376; when
Chapter 421
410. INGREDIENTS.--1/4 pint of walnut ketchup, 1/4 pint of mushroom
Chapter 422
411. INGREDIENTS.--2 slices of lean ham, 1 lb. of veal, 1-1/2 pint of
Chapter 423
412. INGREDIENTS.--1/2 pint of melted butter, No. 376, rather more than
Chapter 424
413. INGREDIENTS.--1-1/2 oz. of cayenne, 2 tablespoonfuls of walnut
Chapter 425
414. INGREDIENTS.--1 middling-sized lobster, 1/2 an anchovy, 1 head of
Chapter 426
415. INGREDIENTS.--1 lb. of veal, 1 lb. of fat bacon; salt, cayenne,
Chapter 427
416. INGREDIENTS.--1 oz. of fresh butter, 1 oz. of suet, 1 oz. of fat
Chapter 428
417. INGREDIENTS.--2 oz. of ham or lean bacon, 1/4 lb. of suet, the rind
Chapter 429
418. INGREDIENTS.--3 oz. of bread crumbs, 1 teaspoonful of minced
Chapter 430
419. It will be well to state, in the beginning of this recipe, that
Chapter 431
420. INGREDIENTS.--The crumb of 2 penny rolls, 4 tablespoonfuls of white
Chapter 432
421. Put the udder into a stewpan with sufficient water to cover it; let
Chapter 433
422. INGREDIENTS.--Equal quantities of veal, panada (No. 420), and
Chapter 434
423. SOYER'S RECIPE FOR FORCEMEATS.--Take a pound and a half of lean
Chapter 435
424. Cut the bread into thin slices, place them in a cool oven
Chapter 436
425. Cut the bread into thin slices, and stamp them out in whatever
Chapter 437
426. Proceed as above, by frying some slices of bread cut in any
Chapter 438
427. INGREDIENTS.--1 small carrot, a small faggot of sweet herbs,
Chapter 439
428. INGREDIENTS.--Salt and water, 1 oz. of bruised ginger, 1/2 oz. of
Chapter 440
429. INGREDIENTS.--1 pint of green gooseberries, 3 tablespoonfuls of
Chapter 441
430. INGREDIENTS.--Stock No. 104 or 107, doubling the quantity of meat
Chapter 442
431. INGREDIENTS.--1/4 pint of sorrel-juice, 1 glass of sherry, 1/2 pint
Chapter 443
432. Either of the stocks, Nos. 104, 105, or 107, will be found to
Chapter 444
433. INGREDIENTS.--Gravy, salt.
Chapter 445
434. INGREDIENTS.--1/2 lb. of shin of beef, 1/2 onion, 1/4 carrot, 2 or
Chapter 446
435. INGREDIENTS.--1/2 lb. of lean beef, 1/2 pint of cold water, 1
Chapter 447
436. INGREDIENTS.--2 oz. of butter, 2 large onions, 2 lbs. of shin of
Chapter 448
437. INGREDIENTS.--2 large onions, 1 large carrot, 2 oz. of butter, 3
Chapter 449
438. INGREDIENTS.--2 lbs. of shin of beef, 1 large onion or a few
Chapter 450
439. INGREDIENTS.--The necks, feet, livers, and gizzards of the fowls, 1
Chapter 451
440. INGREDIENTS.--Bones and trimmings of the cooked joint intended for
Chapter 452
441. INGREDIENTS.--2 lbs. of shin of beef, 1/4 lb. of lean ham, 1 onion
Chapter 453
442. INGREDIENTS.--2 slices of nicely flavoured lean ham, any poultry
Chapter 454
443. INGREDIENTS.--Bones and trimmings of cold roast or boiled veal,
Chapter 455
444. INGREDIENTS.--Trimmings of venison, 3 or 4 mutton shank-bones, salt
Chapter 456
445. On a very dry day, gather the herbs, just before they begin to
Chapter 457
446. INGREDIENTS.--1 oz. of dried lemon-thyme, 1 oz. of dried winter
Chapter 458
447. INGREDIENTS.--4 tablespoonfuls of grated horseradish, 1 teaspoonful
Chapter 459
448. INGREDIENTS.--1/4 lb. of scraped horseradish, 1 oz. of minced
Chapter 460
449. INGREDIENTS.--1/4 lb. of coriander-seed, 1/4 lb. of turmeric, 2 oz.
Chapter 461
450. INGREDIENTS.--1/4 lb. of the best mustard, 1/4 lb. of flour, 1/2
Chapter 462
451. INGREDIENTS.--To each gallon of vinegar allow 6 cloves of garlic,
Chapter 463
452. INGREDIENTS.--8 oz. of sharp, sour apples, pared and cored; 8 oz.
Chapter 464
453. INGREDIENTS.--A few chopped mushrooms and shalots, 1/2 pint of
Chapter 465
454. INGREDIENTS.--1/2 pint of white stock, No. 107; 2 tablespoonfuls of
Chapter 466
455. INGREDIENTS.--6 lemons, 2 quarts of boiling water; to each quart of
Chapter 467
456. INGREDIENTS.--6 lemons, 1 lb. of fine salt; to each quart of
Chapter 468
457. INGREDIENTS.--1 small lemon, 3/4 pint of melted butter, No. 380.
Chapter 469
458. INGREDIENTS.--3/4 pint of cream, the rind and juice of 1 lemon, 1/2
Chapter 470
459. INGREDIENTS.--Walnuts. To each quart of walnut-juice allow 3 quarts
Chapter 471
460. INGREDIENTS.--1 pint of brandy, the rind of two small lemons, 2 oz.
Chapter 472
461. INGREDIENTS.--The yolks of 3 eggs, 8 tablespoonfuls of milk or
Chapter 473
462. INGREDIENTS.--The liver of a fowl, one lemon, salt to taste, 1/2
Chapter 474
463. INGREDIENTS.--The liver of a fowl, one tablespoonful of minced
Chapter 475
464. INGREDIENTS.--1 middling-sized hen lobster, 3/4 pint of melted
Chapter 476
465. INGREDIENTS.--1/4 lb. of butter, 2 dessertspoonfuls of minced
Chapter 477
466. INGREDIENTS.--1 slice of minced ham, a few poultry-trimmings, 2
Chapter 478
467. INGREDIENTS.--1/2 pint of melted butter, No. 376; 1 heaped
Chapter 479
468. INGREDIENTS.--The yolks of 2 eggs, 6 tablespoonfuls of salad-oil, 4
Chapter 480
469. INGREDIENTS.--4 dessertspoonfuls of chopped mint, 2
Chapter 481
470. INGREDIENTS.--Vinegar, mint.
Chapter 482
471. INGREDIENTS.--To each gallon of vinegar allow 1/4 lb. of bruised
Chapter 483
472. INGREDIENTS.--To each peck of mushrooms 1/2 lb. of salt; to each
Chapter 484
473. _Mode_.--Wipe them clean, take away the brown part, and peel off
Chapter 485
474. INGREDIENTS.--1/2 pint of button mushrooms, 1/2 pint of good beef
Chapter 486
475. INGREDIENTS.--Rather more than 1/2 pint of button mushrooms,
Chapter 487
476. INGREDIENTS.--1/2 pint of melted butter, made with milk, No. 380;
Chapter 488
477. INGREDIENTS.--1/2 peck of large mushrooms, 2 onions, 12 cloves, 1/4
Chapter 489
478. INGREDIENTS.--Sufficient vinegar to cover the mushrooms; to each
Chapter 490
479. INGREDIENTS.--1 pint of mushroom-buttons, salt to taste, a little
Chapter 491
480. INGREDIENTS.--Mustard, salt, and water.
Chapter 492
481. INGREDIENTS.--Horseradish vinegar, cayenne, 1/2 a teacupful of
Chapter 493
482. INGREDIENTS.--To each pint of vinegar, 1 oz. of salt, 6
Chapter 494
483. INGREDIENTS.--1/2 pint of Béchamel, No. 367, 1 bay-leaf, seasoning
Chapter 495
484. INGREDIENTS.--9 large onions, or 12 middling-sized ones, 1 pint of
Chapter 496
485. INGREDIENTS.--6 large onions, rather more than 1/2 pint of good
Chapter 497
486. INGREDIENTS.--Pickling onions; to each quart of vinegar, 2
Chapter 498
487. INGREDIENTS.--1 gallon of pickling onions, salt and water, milk; to
Chapter 499
488. INGREDIENTS.--1/2 pint of white stock, No. 107, 1 small onion, 3 or
Chapter 500
489. INGREDIENTS.--1/2 pint of bread crumbs, 1-1/2 oz. of chopped suet
Chapter 501
490. INGREDIENTS.--Sufficient oysters to fill a pint measure, 1 pint of
Chapter 502
491. INGREDIENTS.--100 oysters; to each 1/2 pint of vinegar, 1 blade of
Chapter 503
492. INGREDIENTS.--3 dozen oysters, 1/2 pint of melted butter, made with
Chapter 504
493. INGREDIENTS.--2 tablespoonfuls of minced parsley, 1/2 pint of
Chapter 505
494. INGREDIENTS.--Parsley, hot lard or clarified dripping.
Chapter 506
495. Procure some nice young parsley; wash it and dry it thoroughly in a
Chapter 507
496. Use freshly-gathered parsley for keeping, and wash it perfectly
Chapter 508
497. INGREDIENTS.--Equal quantities of medium-sized onions, cucumbers,
Chapter 509
498. INGREDIENTS.--Red cabbages, salt and water; to each quart of
Chapter 510
499. INGREDIENTS.--1 wineglassful of brandy, 2 oz. of very fresh butter,
Chapter 511
500. INGREDIENTS.--1/2 pint of walnut pickle, 1/2 pint of port wine, 1
Chapter 512
501. INGREDIENTS.--1 teaspoonful of mushroom ketchup, 1 teaspoonful of
Chapter 513
502. INGREDIENTS.--2-1/2 pints of walnut pickle, 1-1/2 oz. of shalots, 1
Chapter 514
503. INGREDIENTS.--4 eggs, 1/2 tablespoonful of made mustard, salt and
Chapter 515
504. INGREDIENTS.--4 large onions, 10 sage-leaves, 1/4 lb. of bread
Chapter 516
505. SOYER'S RECIPE FOR GOOSE STUFFING.--Take 4 apples, peeled and
Chapter 517
506. INGREDIENTS.--1 teaspoonful of mixed mustard, 1 teaspoonful of
Chapter 518
507. INGREDIENTS.--4 eggs, 1 teaspoonful of mixed mustard, 1/4
Chapter 519
508. INGREDIENTS.--1 egg, 1 teaspoonful of salad oil, 1 teaspoonful of
Chapter 520
509. INGREDIENTS.--1/2 pint of sauce tournée (No. 517), the yolks of 2
Chapter 521
510. INGREDIENTS.--Green walnuts. To every pint of juice, 1 lb. of
Chapter 522
511. INGREDIENTS.--The spawn of 1 lobster, 1 oz. of butter, 1/2 pint of
Chapter 523
512. INGREDIENTS.--1/2 pint of Espagnole (No. 411), 3 onions, 2
Chapter 524
513. INGREDIENTS.--2 oz. of butter, 1 small carrot, 6 shalots, 1 small
Chapter 525
514. INGREDIENTS.--1/4 lb. of butter, 1/4 lb. of pounded sugar, a
Chapter 526
515. INGREDIENTS.--2 oz. of butter, 3 onions, 1 teaspoonful of flour, 4
Chapter 527
516. INGREDIENTS.--1 oz. of whole black pepper, 1/2 oz. of allspice, 1
Chapter 528
517. INGREDIENTS.--1 pint of white stock (No. 107), thickening of flour
Chapter 529
518. INGREDIENTS.--A small jar of red-currant jelly, 1 glass of port
Chapter 530
519. INGREDIENTS.--1 glass of port wine, 1 tablespoonful of Leamington
Chapter 531
520. INGREDIENTS.--6 oz. of lean pork, 6 oz. of fat pork, both weighed
Chapter 532
521. INGREDIENTS.--3 lbs. of shin of beef, 1 calf's-foot, 3 lbs. of
Chapter 533
522. INGREDIENTS.--1/3 pint of melted butter (No. 376), 1/4 pint of
Chapter 534
523. INGREDIENTS.--2 handfuls of spinach.
Chapter 535
524. INGREDIENTS.--3 drachms each of ginger, black pepper, and cinnamon,
Chapter 536
525. INGREDIENTS.--6 oz. of butter, 9 oz. of flour.
Chapter 537
526. Allow the same proportions of butter and flour as in the preceding
Chapter 538
527. INGREDIENTS.--Onions, vinegar; salt and cayenne to taste.
Chapter 539
528. INGREDIENTS.--1/2 oz. of cayenne pepper, 5 cloves of garlic, 2
Chapter 540
529. INGREDIENTS.--6 tomatoes, 2 shalots, 1 clove, 1 blade of mace, salt
Chapter 541
530. INGREDIENTS.--To every quart of tomato-pulp allow 1 pint of cayenne
Chapter 542
531. INGREDIENTS.--1 dozen tomatoes, 2 teaspoonfuls of the best powdered
Chapter 543
532. INGREDIENTS.--3 dozen tomatoes; to every pound of tomato-pulp allow
Chapter 544
533. INGREDIENTS.--To 6 quarts of vinegar allow 1 lb. of salt, 1/4 lb.
Chapter 545
534. INGREDIENTS.--100 walnuts, salt and water. To each quart of vinegar
Chapter 546
535. INGREDIENTS.--100 walnuts, 1 handful of salt, 1 quart of vinegar,
Chapter 547
536. INGREDIENTS.--1/2 sieve of walnut-shells, 2 quarts of water, salt,
Chapter 548
537. INGREDIENTS.--1/2 pint of white stock (No. 107), 1/2 pint of cream,
Chapter 549
538. INGREDIENTS.--2 oz. of butter, 2 small onions, 1 carrot, 1/2 a
Chapter 550
539. INGREDIENTS.--1-1/2 pint of milk, 1-1/2 oz. of rice, 1 strip of
Chapter 551
CHAPTER XI.
Chapter 552
540. In Our "INTRODUCTION TO COOKERY" (_see_ No. 76) we have described
Chapter 553
541. BRILLAT SAVARIN says, that raw flesh has but one
Chapter 554
542. SUBSEQUENTLY TO THE CROAT MODE, which, doubtless, was in fashion in
Chapter 555
543. THE INHABITANTS OF THE MARIAN ISLANDS, which were discovered in
Chapter 556
544. FIRE HAVING BEEN DISCOVERED, mankind endeavoured to make use of it
Chapter 557
545. MEAT, THEN, PLACED ON BURNING FUEL was found better than when raw:
Chapter 558
546. HAVING THUS BRIEFLY TRACED A HISTORY OF GASTRONOMICAL PROGRESSES,
Chapter 559
547. IN THIS COUNTRY, plain boiling, roasting, and baking are the usual
Chapter 560
548. THESE INTERESTING FACTS, discovered in the laboratory, throw a
Chapter 561
549. THE JUICE OF FLESH IS WATER, holding in solution many substances
Chapter 562
550. DURING THE OPERATIONS OF BOILING, BOASTING, AND BAKING, fresh beef
Chapter 563
551. THE DIFFERENCE BETWEEN ROASTING MEAT AND BAKING IT, may be
Chapter 564
552. SHOULD THE OVEN BE VERY BRISK, it will be found necessary to cover
Chapter 565
553. BY MEANS OF A JAR, many dishes, which will be enumerated under
Chapter 566
554. ALL DISHES PREPARED FOR BAKING should be more highly seasoned than
Chapter 567
555. A BAKING-DISH, of which we give an engraving, should not be less
Chapter 568
556. BOILING, or the preparation of meat by hot water, though one of the
Chapter 569
557. MANY WRITERS ON COOKERY assert that the meat to be boiled should be
Chapter 570
558. THE OBJECTIONS WE HAVE RAISED to the practice of putting meat on
Chapter 571
559. FOR BOILING MEAT, the softer the water is, the better. When spring
Chapter 572
560. THE FIRE MUST BE WATCHED with great attention during the operation
Chapter 573
561. THE TEMPERATURE AT WHICH WATER BOILS, under usual circumstances, is
Chapter 574
562. THE SCUM WHICH RISES to the surface of the pot during the operation
Chapter 575
563. WHEN TAKEN FROM THE POT, the meat must be wiped with a clean cloth,
Chapter 576
564. THE TIME ALLOWED FOR THE OPERATION OF BOILING must be regulated
Chapter 577
565. A FEW OBSERVATIONS ON THE NUTRITIVE VALUE OF SALTED MEAT may be
Chapter 578
566. THE VESSELS USED FOR BOILING should be made of cast-iron, well
Chapter 579
567. IN STEWING, IT IS NOT REQUISITE to have so great a heat as in
Chapter 580
568. THE HOT-PLATE is a modern improvement on the old kitchen ranges,
Chapter 581
569. GENERALLY SPEAKING, small dishes only are prepared by this mode of
Chapter 582
570. THE UTENSILS USED FOR BROILING need but little description. The
Chapter 583
571. THIS VERY FAVOURITE MODE OF COOKING may be accurately described as
Chapter 584
572. THE PHILOSOPHY OF FRYING consists in this, that liquids subjected
Chapter 585
573. IT IS TO BE ESPECIALLY REMEMBERED, in connection with frying, that
Chapter 586
574. THE UTENSILS USED FOR THE PURPOSES OF FRYING are confined to
Chapter 587
575. GAS-COOKING can scarcely now be considered a novelty,--many
Chapter 588
576. THERE ARE, HOWEVER, WE THINK, MANY OBJECTIONS to this mode of
Chapter 589
577. OF THE VARIOUS METHODS OF PREPARING MEAT, ROASTING is that which
Chapter 590
578. IF A SPIT is used to support the meat before the fire, it should be
Chapter 591
579. KITCHENS IN LARGE ESTABLISHMENTS are usually fitted with what are
Chapter 592
580. THE BOTTLE-JACK, of which we here give an illustration, with the
Chapter 593
581. IN STIRRING THE FIRE, or putting fresh coals on it, the
Chapter 594
582. UNDER EACH PARTICULAR RECIPE there is stated the time required for
Chapter 595
583. WHITE MEATS, AND THE MEAT OF YOUNG ANIMALS, require to be very well
Chapter 596
584. MUTTON AND BEEF, on the other hand, do not, generally speaking,
Chapter 597
CHAPTER XII.
Chapter 598
585. BY THE GENERAL ASSENT OF MANKIND, THE EMPIRE OF NATURE has been
Chapter 599
586. THIS CLASS OF ANIMALS embraces all those that nourish their young
Chapter 600
587. THE GENERAL CHARACTERISTICS OF THE MAMMALIA have been frequently
Chapter 601
588. ACCORDING TO THE DESIGN AND END OF NATURE, mammiferous animals are
Chapter 602
589. IN THE GENERAL ECONOMY OF NATURE, this class of animals seems
Chapter 603
590. AMONG THE VARIOUS BREEDS OF THE OX, upon which man has bestowed his
Chapter 604
591. LONG-HORNS.--This is the prevailing breed in our midland counties
Chapter 605
592. THE ALDERNEY.--Among the dairy breeds of England, the Alderney
Chapter 606
593. SCOTTISH BREEDS.--Of these the Kyloe, which belongs to the
Chapter 607
594. The general Mode of Slaughtering Oxen in this country is by
Chapter 608
595. THE MANNER IN WHICH A SIDE OF BEEF is cut up in London, is shown in
Chapter 609
596. THE MEAT ON THOSE PARTS OF THE ANIMAL in which the muscles are
Chapter 610
597. THE NAMES OF THE SEVERAL JOINTS in the hind and fore quarters of a
Chapter 611
1. Sirloin.--The two sirloins, cut together in one joint, form a baron;
Chapter 612
8. Thin flank,--boiling.
Chapter 613
9. Five ribs, called the fore-rib.--This is considered the primest
Chapter 614
10. Four ribs, called the middle-rib,--greatly esteemed by housekeepers
Chapter 615
12. Leg-of-mutton piece,--the muscles of the shoulder dissected from the
Chapter 616
14. Neck, clod, and sticking-piece,--used for soups, gravies, stocks,
Chapter 617
15. Shin,--stewing.
Chapter 618
CHAPTER XIII.
Chapter 619
598. INGREDIENTS.--About 2 lbs. of cold roast beef, 2 small onions, 1
Chapter 620
599. INGREDIENTS.--Slices of cold roast beef, salt and pepper to taste,
Chapter 621
600. INGREDIENTS.--6 oz. of flour, 2 eggs, not quite 1 pint of milk,
Chapter 622
601. INGREDIENTS.--About 3 lbs. of clod or sticking of beef, 2 oz. of
Chapter 623
602. INGREDIENTS.--6 or 7 lbs. of the thick flank of beef, a few slices
Chapter 624
603. INGREDIENTS.--3 dozen oysters, ingredients for oyster sauce (see
Chapter 625
604. INGREDIENTS.--3 lbs. of rump-steak, seasoning to taste of salt,
Chapter 626
605. INGREDIENTS.--2 lbs. of rump-steak, 2 kidneys, seasoning to taste
Chapter 627
606. INGREDIENTS.--2 lbs. of steak, 8 potatoes, 1/4 lb. of butter, salt
Chapter 628
607. INGREDIENTS.--Beef, water.
Chapter 629
608. INGREDIENTS.--Beef, water.
Chapter 630
609. SOYER'S RECIPE FOR PRESERVING THE GRAVY IN SALT MEAT, WHEN IT IS TO
Chapter 631
610. INGREDIENTS.--The remains of cold roast beef; to each pound of cold
Chapter 632
611. INGREDIENTS.--Steaks, a piece of butter the size of a walnut, salt
Chapter 633
612. INGREDIENTS.--2 or 3 dozen small button mushrooms, 1 oz. of butter,
Chapter 634
613. INGREDIENTS.--2 dozen oysters, 3 cloves, 1 blade of mace, 2 oz. of
Chapter 635
614. INGREDIENTS.--The bones of ribs or sirloin; salt, pepper, and
Chapter 636
615. INGREDIENTS.--1 heart, stuffing of veal forcemeat, No. 417.
Chapter 637
616. INGREDIENTS.--A few thin slices of cold boiled beef; butter,
Chapter 638
617. INGREDIENTS.--7 lbs. of the thin end of the flank of beef, 2 oz. of
Chapter 639
618. INGREDIENTS.--2 lbs. of rump-steak, 1/4 lb. of butter, 1 pint of
Chapter 640
619. INGREDIENTS.--1 lb. of rump-steak, salt and pepper to taste, 2 oz.
Chapter 641
620. INGREDIENTS.--A few slices of tolerably lean cold roast or boiled
Chapter 642
621. Good and fresh dripping answers very well for basting everything
Chapter 643
622. Put the dripping into a clean saucepan, and let it boil for a few
Chapter 644
623. INGREDIENTS.--About 4 lbs. of the inside fillet of the sirloin, 1
Chapter 645
624. INGREDIENTS.--About 3 lbs. of the inside fillet of the sirloin (a
Chapter 646
625. INGREDIENTS.--A few slices of cold salt beef, pepper to taste, 1/4
Chapter 647
626. INGREDIENTS.--Steaks, butter or clarified dripping.
Chapter 648
627. INGREDIENTS.--The remains of cold roast beef, pepper and salt to
Chapter 649
628. INGREDIENTS.--Gravy saved from the meat, 1 teaspoonful of tomato
Chapter 650
629. INGREDIENTS.--The remains of ribs or sirloin of beef, 2 onions, 1
Chapter 651
630. This is preserved by salting and drying, either with or without
Chapter 652
631. INGREDIENTS.--For a round of beef weighing 25 lbs. allow 3 oz. of
Chapter 653
632. INGREDIENTS.--1 kidney, clarified butter, pepper and salt to taste,
Chapter 654
633. INGREDIENTS.--1 kidney, 1 dessertspoonful of minced parsley, 1
Chapter 655
634. Cut the kidney into thin slices, flour them, and fry of a nice
Chapter 656
635. INGREDIENTS.--Bones, a small piece of common paste, a floured
Chapter 657
636. INGREDIENTS.--1 oz. of butter, 1 small onion, 2 tablespoonfuls of
Chapter 658
637. INGREDIENTS.--A few slices of cold roast beef, 3 oz. of butter,
Chapter 659
638. INGREDIENTS.--1 cheek, salt and water, 4 or 5 onions, butter and
Chapter 660
639. INGREDIENTS.--Ox-feet, the yolk of 1 egg, bread crumbs, parsley,
Chapter 661
640. INGREDIENTS.--2 ox-tails, 1 onion, 3 cloves, 1 blade of mace, 1
Chapter 662
641. INGREDIENTS.--1 gallon of soft water, 3 lbs. of coarse salt, 6 oz.
Chapter 663
642. INGREDIENTS.--2 lbs. of lean beef, 1 tablespoonful of water, 1/4
Chapter 664
643. INGREDIENTS.--The remains of cold roast or boiled beef, 1/4 lb. of
Chapter 665
644. INGREDIENTS.--Rib of beef bones, 1 onion chopped fine, a few slices
Chapter 666
645. INGREDIENTS.--The remains of cold roast beef; to each pound of meat
Chapter 667
646. INGREDIENTS.--About 5 lbs. of the inside of the sirloin, 2 glasses
Chapter 668
647. INGREDIENTS.--The remains of cold roast or boiled beef, seasoning
Chapter 669
648. INGREDIENTS.--From 5 to 10 lbs. of rib of beef, sufficient brine to
Chapter 670
649. INGREDIENTS.--About 6 or 8 lbs. of the brisket of beef, 4 or 5
Chapter 671
650. INGREDIENTS.--2 lbs. of rump-steak, 1 egg, 1 tablespoonful of
Chapter 672
651. INGREDIENTS.--The remains of underdone cold roast beef, bread
Chapter 673
652. INGREDIENTS.--2 tails, 1-1/2 pint of stock, No. 105, salt and
Chapter 674
653. INGREDIENTS.--4 palates, sufficient gravy to cover them (No. 438),
Chapter 675
654. INGREDIENTS.--6 lbs. of salt, 2 lbs. of fine sugar, 3 oz. of
Chapter 676
655. INGREDIENTS.--For 14 lbs. of a round of beef allow 1-1/2 lb. of
Chapter 677
656. INGREDIENTS.--About 2 lbs. of cold roast beef, 6 onions, pepper,
Chapter 678
657. INGREDIENTS.--Beef, a little salt.
Chapter 679
658. INGREDIENTS.--1 or 2 ribs of beef.
Chapter 680
659. INGREDIENTS.--Beef, a little salt.
Chapter 681
660. INGREDIENTS.--1/2 round of beef, 4 oz. of sugar, 1 oz. of powdered
Chapter 682
661. INGREDIENTS.--10 lbs. of lean beef, 1 lb. of treacle, 1 oz. of
Chapter 683
662. INGREDIENTS.--To every lb. of suet allow 2 lbs. of lean beef;
Chapter 684
663. INGREDIENTS.--2 lbs. of rump-steak, forcemeat No. 417, pepper and
Chapter 685
664. INGREDIENTS.--A few slices of cold roast beef, 4 or 5 potatoes, a
Chapter 686
665. INGREDIENTS.--14 lbs. of the thick flank or rump of beef, 1/2 lb.
Chapter 687
666. INGREDIENTS.--About 2 lbs. of beef or rump steak, 3 onions, 2
Chapter 688
667. INGREDIENTS.--3 roots of celery, 1 pint of gravy, No. 436, 2 onions
Chapter 689
668. INGREDIENTS.--A few thick steaks of cold ribs or sirloin of beef, 2
Chapter 690
669. INGREDIENTS.--7 lbs. of a brisket of beef, vinegar and salt, 6
Chapter 691
670. INGREDIENTS.--1/2 rump of beef, sufficient stock to cover it (No.
Chapter 692
671. INGREDIENTS.--A shin of beef, 1 head of celery, 1 onion, a faggot
Chapter 693
672. INGREDIENTS.--1-1/2 lb. of rump-steak, 1 sheep's kidney, pepper and
Chapter 694
673. INGREDIENTS.--1 tongue, a bunch of savoury herbs, water.
Chapter 695
674. INGREDIENTS.--For a tongue of 7 lbs., 1 oz. of saltpetre, 1/2 oz.
Chapter 696
675. INGREDIENTS.--9 lbs. of salt, 8 oz. of sugar, 9 oz. of powdered
Chapter 697
676. INGREDIENTS.--6 oz. of salt, 2 oz. of bay-salt, 1 oz. of saltpetre,
Chapter 698
677. INGREDIENTS.--Tripe, onion sauce, No. 484, milk and water.
Chapter 699
CHAPTER XIV.
Chapter 700
678. OF ALL WILD or DOMESTICATED ANIMALS, the sheep is, without
Chapter 701
679. THIS VALUABLE ANIMAL, of which England is estimated to maintain an
Chapter 702
680. THE GREAT OBJECT OF THE GRAZIER is to procure an animal that will
Chapter 703
681. THE MORE REMOVED FROM THE NATURE of the animal is the food on which
Chapter 704
682. NO OTHER ANIMAL, even of the same order, possesses in so remarkable
Chapter 705
683. THE DIFFERENCE IN THE QUALITY OF THE FLESH in various breeds is a
Chapter 706
684. THE NUMEROUS VARIETIES of sheep inhabiting the different regions of
Chapter 707
685. THE EFFECTS PRODUCED BY CHANGE OF CLIMATE, accident, and other
Chapter 708
686. THE SOUTH-DOWN, the LEICESTER, the BLACK-FACED, and the CHEVIOT.
Chapter 709
687. SOUTH-DOWNS.--It appears, as far as our investigation can trace the
Chapter 710
688. THE LEICESTER.--It was not till the year 1755 that Mr. Robert
Chapter 711
689. BLACK-FACED, on HEATH-BRED SHEEP.--This is the most hardy of all
Chapter 712
690. THE CHEVIOT.--From the earliest traditions, these hills in the
Chapter 713
691. THOUGH THE ROMNEY MARSHES, that wide tract of morass and lowland
Chapter 714
692. THE ROMNEY MARSH BREED is a large animal, deep, close, and compact,
Chapter 715
693. DIFFERENT NAMES HAVE BEEN GIVEN to sheep by their breeders,
Chapter 716
694. THE MODE OF SLAUGHTERING SHEEP is perhaps as humane and expeditious
Chapter 717
695. ALMOST EVERY LARGE CITY has a particular manner of cutting up, or,
Chapter 718
696. THE GENTLE AND TIMID DISPOSITION of the sheep, and its defenceless
Chapter 719
697. THE VALUE OF THE SHEEP seems to have been early understood by Adam
Chapter 720
698. THOUGH THE LAMBING SEASON IN THIS COUNTRY usually commences in
Chapter 721
699. FROM THE LARGE PROPORTION OF MOISTURE OR FLUIDS contained in the
Chapter 722
700. LAMB, in the early part of the season, however reared, is in
Chapter 723
701. IN THE PURCHASING OF LAMB FOR THE TABLE, there are certain signs by
Chapter 724
702. MODE OF CUTTING UP A SIDE OF LAMB IN LONDON.--1, 1. Ribs; 2.
Chapter 725
CHAPTER XV.
Chapter 726
703. INGREDIENTS.--The remains of any joint of cold roast mutton, 1 or 2
Chapter 727
704. INGREDIENTS.--Breast of mutton, bread crumbs, 2 tablespoonfuls of
Chapter 728
705. INGREDIENTS.--Mutton, water, salt.
Chapter 729
706. INGREDIENTS.--A small leg of mutton, weighing 6 or 7 lbs.,
Chapter 730
707. INGREDIENTS.--The chump end of a loin of mutton, buttered paper,
Chapter 731
708. INGREDIENTS.--1 small leg of mutton, 4 carrots, 3 onions, 1 faggot
Chapter 732
709. INGREDIENTS.--Breast of mutton, 2 onions, salt and pepper to taste,
Chapter 733
710. INGREDIENTS.--A few slices of cold mutton, tomato sauce, No. 529.
Chapter 734
711. INGREDIENTS.--Loin of mutton, pepper and salt, a small piece of
Chapter 735
712. INGREDIENTS.--1-1/2 lb. of leg, loin, or neck of mutton, 2 onions,
Chapter 736
713. INGREDIENTS.--The remains of any joint of cold mutton, 2 onions,
Chapter 737
714. INGREDIENTS.--The remains of cold loin or neck of mutton, 1 egg,
Chapter 738
715. INGREDIENTS.--1/2 lb. of cold mutton, 2 oz. of beef suet, pepper
Chapter 739
716. INGREDIENTS.--4 lbs. of the middle or best end of the neck of
Chapter 740
717. INGREDIENTS.--Breast or scrag of mutton, flour, pepper and salt to
Chapter 741
718. INGREDIENTS.--The remains of cold neck or loin of mutton, 2 oz. of
Chapter 742
719. INGREDIENTS.--The remains of cold roast shoulder or leg of mutton,
Chapter 743
720. INGREDIENTS.--About 1 lb. of underdone cold mutton, 2 lettuces, 1
Chapter 744
721. INGREDIENTS.--3 lbs. of the loin or neck of mutton, 5 lbs. of
Chapter 745
722. INGREDIENTS.--2 or 3 lbs. of the breast of mutton, 1-1/2 pint of
Chapter 746
723. INGREDIENTS.--About 3 lbs. of the neck of mutton, clarified butter,
Chapter 747
724. INGREDIENTS.--Sheep kidneys, pepper and salt to taste.
Chapter 748
725. INGREDIENTS.--Kidneys, butter, pepper and salt to taste.
Chapter 749
726. INGREDIENTS.--Haunch of mutton, a little salt, flour.
Chapter 750
727. INGREDIENTS.--Leg of mutton, a little salt.
Chapter 751
728. INGREDIENTS.--Loin of mutton, a little salt.
Chapter 752
729. INGREDIENTS.--About 6 lbs. of a loin of mutton, 1/2 teaspoonful of
Chapter 753
730. INGREDIENTS.--4 lbs. of the middle, or best end of the neck of
Chapter 754
731. INGREDIENTS.--A few slices of a cold leg or loin of mutton, salt
Chapter 755
732. INGREDIENTS.--About 3 lbs. of the best end of the neck of mutton,
Chapter 756
733. INGREDIENTS.--The remains of a cold leg, loin, or neck of mutton,
Chapter 757
734. INGREDIENTS.--2 lbs. of the neck or loin of mutton, weighed after
Chapter 758
735. INGREDIENTS.--About 2 lbs. of the chump end of the loin of mutton,
Chapter 759
736. INGREDIENTS.--The remains of a cold neck or loin of mutton, 2 oz.
Chapter 760
737. INGREDIENTS.--Neck of mutton; a little salt.
Chapter 761
738. INGREDIENTS.--Saddle of mutton; a little salt.
Chapter 762
739. INGREDIENTS.--Shoulder of mutton; a little salt.
Chapter 763
740. INGREDIENTS.--6 sheep's brains, vinegar, salt, a few slices of
Chapter 764
741. INGREDIENTS.--12 feet, 1/4 lb. of beef or mutton suet, 2 onions, 1
Chapter 765
742. INGREDIENTS.--1 sheep's head, sufficient water to cover it, 3
Chapter 766
743. INGREDIENTS.--6 oz. of flour, 1 pint of milk, 3 eggs, butter, a few
Chapter 767
744. INGREDIENTS.--1 breast of lamb, a few slices of bacon, 1/4 pint of
Chapter 768
745. INGREDIENTS.--1 breast of lamb, pepper and salt to taste,
Chapter 769
746. INGREDIENTS.--Loin of lamb, pepper and salt to taste.
Chapter 770
747. INGREDIENTS.--8 cutlets, egg and bread crumbs, salt and pepper to
Chapter 771
748. INGREDIENTS.--1 lb. of lamb's fry, 3 pints of water, egg and bread
Chapter 772
749. INGREDIENTS.--The remains of a cold shoulder of lamb, pepper and
Chapter 773
750. INGREDIENTS.--Lamb, a little salt.
Chapter 774
751. INGREDIENTS.--Leg of lamb, Béchamel sauce, No. 367.
Chapter 775
752. INGREDIENTS.--Lamb, a little salt.
Chapter 776
753. INGREDIENTS.--1 loin of lamb, a few slices of bacon, 1 bunch of
Chapter 777
754. INGREDIENTS.--Lamb; a little salt.
Chapter 778
755. INGREDIENTS.--Lamb; a little salt.
Chapter 779
756. INGREDIENTS.--Shoulder of lamb, forcemeat No. 417, trimmings of
Chapter 780
757. INGREDIENTS.--2 or 3 sweetbreads, 1/2 pint of veal stock, white
Chapter 781
758. INGREDIENTS.--Sweetbreads, egg and bread crumbs, 1/2 pint of gravy,
Chapter 782
759. A deep cut should, in the first place, be made quite down to the
Chapter 783
760. This homely, but capital English joint, is almost invariably served
Chapter 784
761. There is one point in connection with carving a loin of mutton
Chapter 785
762. Although we have heard, at various intervals, growlings expressed
Chapter 786
763. This is a joint not difficult to carve. The knife should be drawn
Chapter 787
764. We always think that a good and practised carver delights in the
Chapter 788
CHAPTER XVI.
Chapter 789
765. THE HOG belongs to the order _Mammalia_, the genus _Sus scrofa_,
Chapter 790
766. FROM THE NUMBER AND POSITION OF THE TEETH, physiologists are
Chapter 791
767. THUS THE PIG TRIBE, though not a ruminating mammal, as might be
Chapter 792
768. THOUGH THE HOOF IN THE HOG is, as a general rule, cloven, there are
Chapter 793
769. WHATEVER DIFFERENCE IN ITS PHYSICAL NATURE, climate and soil may
Chapter 794
770. IN THE MOSAICAL LAW, the pig is condemned as an unclean beast, and
Chapter 795
771. SETTING HIS COARSE FEEDING AND SLOVENLY HABITS OUT OF THE QUESTION,
Chapter 796
772. FROM THE GROSSNESS OF HIS FEEDING, the large amount of aliment he
Chapter 797
773. TO COUNTERACT THE CONSEQUENCE OF A VIOLATION OF THE PHYSICAL LAWS,
Chapter 798
774. IT IS A REMARKABLE FACT that, though every one who keeps a pig
Chapter 799
775. THOUGH SUBJECT TO SO MANY DISEASES, no domestic animal is more
Chapter 800
776. WE HAVE ALREADY SAID that no other animal yields man so _many_
Chapter 801
777. THOUGH DESTITUTE OF THE HIDE, HORNS, AND HOOFS, constituting the
Chapter 802
778. OF THE NUMEROUS VARIETIES OF THE DOMESTICATED HOG, the following
Chapter 803
779. THE GREAT QUALITY FIRST SOUGHT FOR IN A HOG is a capacious stomach,
Chapter 804
780. THE CHIEF POINTS SOUGHT FOR IN THE CHOICE OF A HOG are breadth of
Chapter 805
781. THE BERKSHIRE PIG IS THE BEST KNOWN AND MOST ESTEEMED of all our
Chapter 806
782. NEXT TO THE FORMER, THE ESSEX takes place in public estimation,
Chapter 807
783. THE YORKSHIRE, CALLED ALSO THE OLD LINCOLNSHIRE, was at one time
Chapter 808
784. THOUGH ALMOST EVERY COUNTRY IN ENGLAND can boast some local variety
Chapter 809
785. THERE IS NO VARIETY OF THIS USEFUL ANIMAL that presents such
Chapter 810
786. WHEN JUDICIOUSLY FED ON VEGETABLE DIET, and this obese tendency
Chapter 811
787. THE WILD BOAR is a much more cleanly and sagacious animal than the
Chapter 812
788. THERE ARE TWO POINTS to be taken into consideration by all breeders
Chapter 813
789. THE ESTIMATED NUMBER OF PIGS IN GREAT BRITAIN is supposed to exceed
Chapter 814
790. THE BEST AND MOST HUMANE MODE OF KILLING ALL LARGE HOGS is to
Chapter 815
791. IN THE COUNTRY, where for ordinary consumption the pork killed for
Chapter 816
792. IN FRESH PORK, the leg is the most economical family joint, and the
Chapter 817
793. COMPARATIVELY SPEAKING, very little difference exists between the
Chapter 818
794. PORK, TO BE PRESERVED, is cured in several ways,--either by
Chapter 819
795. THE PRACTICE IN VOGUE FORMERLY in this country was to cut out the
Chapter 820
1. The leg.
Chapter 821
4. The hand.
Chapter 822
6. The cheek.
Chapter 823
CHAPTER XVII.
Chapter 824
796. INGREDIENTS.--The remains of cold roast loin of pork, 1 oz. of
Chapter 825
797. INGREDIENTS.--Loin of pork, pepper and salt to taste.
Chapter 826
798. INGREDIENTS.--Loin or fore-loin, of pork, egg and bread crumbs,
Chapter 827
799. INGREDIENTS.--2 lbs. of cold roast pork, pepper and salt to taste,
Chapter 828
800. INGREDIENTS.--Leg of pork, a little oil for stuffing. (See Recipe
Chapter 829
504. Brush the joint over with a little salad-oil (this makes the
Chapter 830
801. INGREDIENTS.--The remains of cold roast pork, 2 onions, 1
Chapter 831
802. INGREDIENTS.--Bacon; eggs.
Chapter 832
803. Before purchasing bacon, ascertain that it is perfectly free from
Chapter 833
804. INGREDIENTS.--Bacon; water.
Chapter 834
805. INGREDIENTS.--1-1/2 lb. of coarse sugar, 1-1/2 lb. of bay-salt, 6
Chapter 835
806. THE TWO SIDES THAT REMAIN, and which are called flitches, are to be
Chapter 836
807. THE PLACE FOR SALTING SHOULD, like a dairy, always be cool, but
Chapter 837
808. To KEEP THE BACON SWEET AND GOOD, and free from hoppers, sift fine
Chapter 838
809. FOR SIMPLE GENERAL RULES; these may be safely taken as a guide; and
Chapter 839
810. INGREDIENTS.--Ham; a common crust.
Chapter 840
811. INGREDIENTS.--Ham, water, glaze or raspings.
Chapter 841
812. INGREDIENTS.--Vinegar and water, 2 heads of celery, 2 turnips, 3
Chapter 842
813. INGREDIENTS.--Ham; eggs.
Chapter 843
814. INGREDIENTS.--To 4 lbs. of lean ham allow 1 lb. of fat, 2
Chapter 844
815. INGREDIENTS.--To 2 lbs. of lean ham allow 1/2 lb. of fat, 1
Chapter 845
816. INGREDIENTS.--For 2 hams weighing about 16 or 18 lbs. each, allow 1
Chapter 846
817. INGREDIENTS.--2 lbs. of treacle, 1/2 lb. of saltpetre, 1 lb. of
Chapter 847
818. INGREDIENTS.--3 lbs. of common salt, 3 lbs. of coarse sugar, 1 lb.
Chapter 848
819. INGREDIENTS.--To a ham from 10 to 12 lbs., allow 1 lb. of coarse
Chapter 849
820. Take an old hogshead, stop up all the crevices, and fix a place to
Chapter 850
821. INGREDIENTS.--To every 14 lbs. of meat, allow 2 oz. of saltpetre, 2
Chapter 851
822. The carcass of the hog, after hanging over-night to cool, is laid
Chapter 852
823. INGREDIENTS.--1 pig's face; salt. For brine, 1 gallon of spring
Chapter 853
824. INGREDIENTS.--1-1/2 lb. of pig's fry, 2 onions, a few sage-leaves,
Chapter 854
825. Melt the inner fat of the pig, by putting it in a stone jar, and
Chapter 855
826. INGREDIENTS.--Leg of pork; salt.
Chapter 856
827. INGREDIENTS.--Pork; a little powdered sage.
Chapter 857
828. INGREDIENTS.--Bacon and larding-needle.
Chapter 858
829. INGREDIENTS.--Pork; a little salt.
Chapter 859
830. INGREDIENTS.--Salt, 4 oz. of saltpetre, 2 oz. of bay-salt, 4 oz. of
Chapter 860
831. INGREDIENTS.--The liver and lights of a pig, 6 or 7 slices of
Chapter 861
832. INGREDIENTS.--A thin slice of bacon, 1 onion, 1 blade of mace, 6
Chapter 862
833. INGREDIENTS.--1/4 lb. of saltpetre; salt.
Chapter 863
834. INGREDIENTS.--Pork; water.
Chapter 864
835. INGREDIENTS.--For the crust, 5 lbs. of lard to 14 lbs. of flour,
Chapter 865
836. INGREDIENTS.--2 lbs. of flour, 1/2 lb. of butter, 1/2 lb. of mutton
Chapter 866
837. INGREDIENTS.--1 lb. of pork, fat and lean, without skin or gristle;
Chapter 867
838. INGREDIENTS.--Sausages; a small piece of butter.
Chapter 868
839. INGREDIENTS.--To every lb. of lean pork, add 3/4 lb. of fat bacon,
Chapter 869
840. Put the pig into cold water directly it is killed; let it remain
Chapter 870
841. INGREDIENTS.--Pig, 6 oz. of bread crumbs, 16 sage-leaves, pepper
Chapter 871
842. A sucking-pig seems, at first sight, rather an elaborate dish, or
Chapter 872
843. In cutting a ham, the carver must be guided according as he desires
Chapter 873
844. This joint, which is such a favourite one with many people, is easy
Chapter 874
CHAPTER XVIII.
Chapter 875
845. ANY REMARKS MADE ON THE CALF OR THE LAMB must naturally be in a
Chapter 876
846. UNDER THE ARTIFICIAL SYSTEM adopted in the rearing of domestic
Chapter 877
847. THE COW GOES WITH YOUNG FOR NINE MONTHS, and the affection and
Chapter 878
848. IN A STATE OF NATURE, the cow, like the deer, hides her young in
Chapter 879
849. IN SOME COUNTRIES, to please the epicurean taste of vitiated
Chapter 880
850. THE WEANING OF CALVES is a process that requires a great amount of
Chapter 881
851. IT IS SOMETIMES A MATTER OF CONSIDERABLE TROUBLE to induce the
Chapter 882
852. AS THE CALF PROGRESSES TOWARDS HIS TENTH WEEK, his diet requires to
Chapter 883
853. THERE WAS NO SPECIES OF SLAUGHTERING practised in this country so
Chapter 884
854. THE MANNER OF CUTTING UP VEAL for the English market is to divide
Chapter 885
2. The chump, consisting of the rump
Chapter 886
4. The hock, or hind knuckle.
Chapter 887
855. THE SEVERAL PARTS OF A MODERATELY-SIZED WELL-FED CALF, about eight
Chapter 888
CHAPTER XIX.
Chapter 889
856. INGREDIENTS.--1/2 lb. of cold roast veal, a few slices of bacon, 1
Chapter 890
857. INGREDIENTS.--Veal; a little flour.
Chapter 891
858. INGREDIENTS.--Breast of veal, 2 oz. of butter, a bunch of savoury
Chapter 892
859. INGREDIENTS.--A few slices of cold roast veal, a few slices of cold
Chapter 893
860. INGREDIENTS.--2 calf's feet, 2 slices of bacon, 2 oz. of butter, 2
Chapter 894
861. INGREDIENTS.--A set of calf's feet; for the batter allow for each
Chapter 895
862. INGREDIENTS.--A calf's head, 4 tablespoonfuls of minced parsley, 4
Chapter 896
863. INGREDIENTS.--The remains of a boiled calf's head, 1-1/2 pint of
Chapter 897
864. INGREDIENTS.--The remains of a cold calf's head, rather more than
Chapter 898
865. INGREDIENTS.--The remains of cold roast veal, 4 onions, 2 apples
Chapter 899
866. INGREDIENTS.--About 3 lbs. of the prime part of the leg of veal,
Chapter 900
867. INGREDIENTS.--Neck of veal, salt and pepper to taste, the yolk of 1
Chapter 901
868. INGREDIENTS.--2 or 3 lbs. of veal cutlets, egg and bread crumbs, 2
Chapter 902
869. INGREDIENTS.--2 to 3 lbs. of the loin or neck of veal, 10 or 12
Chapter 903
870. INGREDIENTS.--The remains of cold roast veal, a little butter,
Chapter 904
871. INGREDIENTS.--The remains of cold roast veal, 1/2 teaspoonful of
Chapter 905
872. INGREDIENTS.--Veal, forcemeat No. 417, melted butter.
Chapter 906
873. INGREDIENTS.--A small fillet of veal, forcemeat No. 417, thickening
Chapter 907
874. INGREDIENTS.--A piece of the fat side of a leg of veal (about 3
Chapter 908
875. INGREDIENTS.--The best end of a neck of veal (about 2-1/2 lbs.),
Chapter 909
876. INGREDIENTS.--Calf's head, boiling water, bread crumbs, 1 large
Chapter 910
877. INGREDIENTS.--Calf's head, water, a little salt, 4 tablespoonfuls
Chapter 911
878. INGREDIENTS.--The remains of a cold boiled calf's head, 1 quart of
Chapter 912
879. INGREDIENTS.--About 2 lbs. of the prime part of the leg of veal, a
Chapter 913
880. INGREDIENTS.--A calf's liver, flour, a bunch of savoury herbs,
Chapter 914
881. INGREDIENTS.--2 or 3 lbs. of liver, bacon, pepper and salt to
Chapter 915
882. INGREDIENTS.--A calf's liver, vinegar, 1 onion, 3 or 4 sprigs of
Chapter 916
883. INGREDIENTS.--A small fillet of veal, 1 pint of Béchamel sauce No.
Chapter 917
884. INGREDIENTS.--Knuckle of veal, pepper and salt to taste, flour, 1
Chapter 918
885. INGREDIENTS.--Knuckle of veal, 1 onion, 2 blades of mace, 1
Chapter 919
886. INGREDIENTS.--Veal; melted butter.
Chapter 920
887. INGREDIENTS.--Loin of veal, 1/2 teaspoonful of minced lemon-peel,
Chapter 921
888. INGREDIENTS.--The chump end of a loin of veal, forcemeat No. 417, a
Chapter 922
889. INGREDIENTS.--The remains of a fillet of veal, 1 pint of Béchamel
Chapter 923
890. INGREDIENTS.--The remains of cold roast fillet or loin of veal,
Chapter 924
891. INGREDIENTS.--3/4 lb. of minced cold roast veal, 3 oz. of ham, 1
Chapter 925
892. INGREDIENTS.--3/4 lb. of cold roast veal, a small slice of bacon,
Chapter 926
893. INGREDIENTS.--The best end of the neck of veal (from 3 to 4 lbs.),
Chapter 927
894. INGREDIENTS.--Veal, melted butter, forcemeat balls.
Chapter 928
895. INGREDIENTS.--A few thin slices of cold fillet of veal, a few thin
Chapter 929
896. INGREDIENTS.--Cold roast veal, a few slices of cold ham, 1 egg
Chapter 930
897. INGREDIENTS.--2 lbs. of veal cutlets, 1 or 2 slices of lean bacon
Chapter 931
898. INGREDIENTS.--2 lbs. of veal cutlets, 1/2 lb. of boiled ham, 2
Chapter 932
899. INGREDIENTS.--To every lb. of veal allow 1/4 lb. of ham, cayenne
Chapter 933
900. INGREDIENTS.--The remains of cold veal, 1 oz. of butter, 1/2 pint
Chapter 934
901. INGREDIENTS.--A few slices of cold roast veal, a few slices of ham
Chapter 935
902. INGREDIENTS.--The remains of a cold fillet of veal, egg and bread
Chapter 936
903. INGREDIENTS.--A shoulder of veal, a few slices of ham or bacon,
Chapter 937
904. INGREDIENTS.--Equal quantities of fat bacon and lean veal; to every
Chapter 938
905. INGREDIENTS.--3 or 4 lbs. of the loin or neck of veal, 15 young
Chapter 939
906. INGREDIENTS.--3 sweetbreads, egg and bread crumbs, oiled butter, 3
Chapter 940
907. INGREDIENTS.--3 sweetbreads, egg and bread crumbs, 1/4 lb. of
Chapter 941
908. INGREDIENTS.--3 sweetbreads, 1 pint of white stock No. 107,
Chapter 942
909. INGREDIENTS.--The gristles from 2 breasts of veal, stock No. 107, 1
Chapter 943
910. INGREDIENTS.--The gristles from 2 breasts of veal, stock No. 107, 1
Chapter 944
911. INGREDIENTS.--Half a calf's head, or the remains of a cold boiled
Chapter 945
912. The carving of a breast of veal is not dissimilar to that of a
Chapter 946
913. This is not altogether the most easy-looking dish to cut when it is
Chapter 947
914. The carving of this joint is similar to that of a round of beef.
Chapter 948
915. The engraving, showing the dotted line from 1 to 2, sufficiently
Chapter 949
916. As is the case with a loin of mutton, the careful jointing of a
Chapter 950
CHAPTER XX.
Chapter 951
917. THE DIVISIONS OF BIRDS are founded principally on their habits of
Chapter 952
918. THE MECHANISM WHICH ENABLES BIRDS to wing their course through the
Chapter 953
919. IN THE CONSTRUCTION OF THE EYES of birds, there is a peculiarity
Chapter 954
920. AMONGST THE MANY PECULIARITIES IN THE CONSTRUCTION OF BIRDS, not
Chapter 955
921. BIRDS ARE DISTRIBUTED OVER EVERY PART OF THE GLOBE, being found in
Chapter 956
922. IF THE BEAUTY OF BIRDS were not a recommendation to their being
Chapter 957
923. IN REFERENCE TO THE FOOD OF BIRDS, we find that it varies, as it
Chapter 958
924. ALL BIRDS BEING OVIPAROUS, the eggs which they produce after the
Chapter 959
925. BIRDS HOWEVER, DO NOT LAY EGGS before they have some place to put
Chapter 960
CHAPTER XXI.
Chapter 961
926. INGREDIENTS.--2 chickens; seasoning to taste of salt, white pepper,
Chapter 962
927. INGREDIENTS.--The remains of cold roast or boiled fowl, fried
Chapter 963
928. INGREDIENTS.--The remains of cold roast chicken or fowl; to every
Chapter 964
929. INGREDIENTS.--2 small fowls or 1 large one, white pepper and salt
Chapter 965
930. INGREDIENTS.--The remains of cold roast chicken; to every lb. of
Chapter 966
931. INGREDIENTS.--The remains of cold roast or boiled chicken, 2
Chapter 967
932. INGREDIENTS.--The remains of cold roast duck, rather more than 1
Chapter 968
933. INGREDIENTS.--1 large duck, pepper and salt to taste, good beef
Chapter 969
934. INGREDIENTS.--A couple of ducks; sage-and-onion stuffing No. 504; a
Chapter 970
935. INGREDIENTS.--The remains of cold roast duck, 2 oz. of butter, 3 or
Chapter 971
936. INGREDIENTS.--The remains of cold roast duck, 1/2 pint of good
Chapter 972
937. INGREDIENTS.--The remains of cold roast duck, 1/2 pint of good
Chapter 973
938. INGREDIENTS.--A pair of fowls; water.
Chapter 974
939. INGREDIENTS.--A large fowl, seasoning, to taste, of pepper and
Chapter 975
940. INGREDIENTS.--1 fowl, mutton broth, 2 onions, 2 small blades of
Chapter 976
941. INGREDIENTS.--1 fowl, 2 oz. of butter, 3 onions sliced, 1 pint of
Chapter 977
942. INGREDIENTS.--The remains of cold roast fowls, 2 large onions, 1
Chapter 978
943. INGREDIENTS.--A pair of fowls, 1 pint of Béchamel, No, 367, a few
Chapter 979
944. INGREDIENTS.--1 young fowl, 3 dozen oysters, the yolks of 2 eggs,
Chapter 980
945. INGREDIENTS.--2 small fowls or 1 large one, 3 oz. of butter, a
Chapter 981
946. INGREDIENTS.--The remains of cold roast fowl, 1 strip of
Chapter 982
947. INGREDIENTS.--The remains of cold roast fowls, vinegar, salt and
Chapter 983
948. INGREDIENTS.--The remains of cold roast fowl, vinegar, salt and
Chapter 984
949. INGREDIENTS.--1 large fowl, 4 tablespoonfuls of salad oil, 1
Chapter 985
950. INGREDIENTS.--The remains of cold roast fowl, 6 tablespoonfuls of
Chapter 986
951. INGREDIENTS.--The remains of cold roast fowls, 3 shalots, 2 blades
Chapter 987
952. INGREDIENTS.--A pair of fowls; a little flour.
Chapter 988
953. INGREDIENTS.--1/4 lb. of rice, 1 quart of stock or broth, 3 oz. of
Chapter 989
954. INGREDIENTS.--3 or 4 shalots, 1 oz. of butter, 1 teaspoonful of
Chapter 990
955. INGREDIENTS.--The remains of cold roast fowl, 1 pint of water, 1
Chapter 991
956. INGREDIENTS.--The remains of cold roast fowl, 2 hard-boiled eggs,
Chapter 992
958. INGREDIENTS.--The remains of cold roast or boiled fowl, 1/2
Chapter 993
959. INGREDIENTS.--The remains of cold roast fowl, 3 or 4 sliced onions,
Chapter 994
960. INGREDIENTS.--The remains of cold roast fowl, 2 oz. of butter,
Chapter 995
961. INGREDIENTS.--The remains of cold roast fowls, 1 pint of Béchamel
Chapter 996
962. INGREDIENTS.--A cold roast fowl, Mayonnaise sauce No. 468, 4 or 5
Chapter 997
963. INGREDIENTS.--1 lb. of rice, 2 oz. of butter, a fowl, 2 quarts of
Chapter 998
964. INGREDIENTS.--A fowl, a large bunch of water-cresses, 3
Chapter 999
965. INGREDIENTS.--A large fowl, forcemeat No. 417, a little flour.
Chapter 1000
966. INGREDIENTS.--A set of duck or goose giblets, 1 lb. of rump-steak,
Chapter 1001
967. INGREDIENTS.--The remains of cold roast goose, 2 onions, 2 oz. of
Chapter 1002
968. INGREDIENTS.--Goose, 4 large onions, 10 sage-leaves, 1/4 lb. of
Chapter 1003
969. INGREDIENTS.--Goose, 3 oz. of butter, pepper and salt to taste.
Chapter 1004
970. INGREDIENTS.--A Guinea-fowl, lardoons, flour, and salt.
Chapter 1005
971. INGREDIENTS.--A few thin slices of beef, the same of bacon, 9
Chapter 1006
972. INGREDIENTS.--Larks, egg and bread crumbs, fresh butter.
Chapter 1007
973. INGREDIENTS.--Pigeons, 3 oz. of butter, pepper and salt to taste.
Chapter 1008
974. INGREDIENTS.--Pigeons, 3 oz. of butter, pepper and salt to taste.
Chapter 1009
975. INGREDIENTS.--1-1/2 lb. of rump-steak, 2 or 3 pigeons, 3 slices of
Chapter 1010
976. INGREDIENTS.--6 pigeons, a few slices of bacon, 3 oz. of butter, 2
Chapter 1011
977. INGREDIENTS.--Rabbit; water.
Chapter 1012
978. INGREDIENTS.--1 rabbit, 2 oz. of butter, 3 onions, 1 pint of stock
Chapter 1013
979. INGREDIENTS.--1 rabbit, flour, dripping, 1 oz. of butter, 1
Chapter 1014
980. INGREDIENTS.--1 rabbit, 1/4 lb. of butter, salt and pepper to
Chapter 1015
981. INGREDIENTS.--1 rabbit, a few slices of ham, salt and white pepper
Chapter 1016
982. INGREDIENTS.--1 rabbit, 3 teaspoonfuls of flour, 3 sliced onions, 2
Chapter 1017
983. INGREDIENTS.--1 rabbit, forcemeat No. 417, buttered paper,
Chapter 1018
984. INGREDIENTS.--1 rabbit, 2 large onions, 6 cloves, 1 small
Chapter 1019
985. INGREDIENTS.--1 rabbit, a few strips of bacon, rather more than 1
Chapter 1020
986. INGREDIENTS.--Turkey; forcemeat No. 417.
Chapter 1021
987. INGREDIENTS.--The remains of cold turkey; to every 1/2 lb. of meat
Chapter 1022
988. INGREDIENTS.--The remains of cold roast or boiled turkey; a strip
Chapter 1023
989. INGREDIENTS.--The remains of cold roast turkey, 1 onion, pepper and
Chapter 1024
990. INGREDIENTS.--Turkey; forcemeat No. 417.
Chapter 1025
991. INGREDIENTS.--Turkey poult; butter.
Chapter 1026
992. After the fowl has been drawn and singed, wipe it inside and out
Chapter 1027
993. A turkey is boned exactly in the same manner; but as it requires a
Chapter 1028
994. Cut through the skin down the centre of the back, and raise the
Chapter 1029
995. First carve them entirely into joints, then remove the bones,
Chapter 1030
996. INGREDIENTS.--Wheatears; fresh butter.
Chapter 1031
997. THE GUINEA-PIG.--This common hutch-companion of the rabbit,
Chapter 1032
998. THE CYGNET.--The Cygnet, or the young Swan, was formerly
Chapter 1033
999. No dishes require so much knowledge and skill in their carving as
Chapter 1034
1000. This will not be found a very difficult member of the poultry
Chapter 1035
1001. Generally speaking, it is not necessary so completely to cut up a
Chapter 1036
1002. It would not be fair to say that this dish bodes a great deal of
Chapter 1037
1003. A very straightforward plan is adopted in carving a pigeon: the
Chapter 1038
1004. In carving a boiled rabbit, let the knife be drawn on each side of
Chapter 1039
1005. A noble dish is a turkey, roast or boiled. A Christmas dinner,
Chapter 1040
CHAPTER XXII.
Chapter 1041
1006. THE COMMON LAW OF ENGLAND has a maxim, that goods, in which no
Chapter 1042
1007. THE OBJECT OF THESE LAWS, however, is not wholly confined to the
Chapter 1043
1008. THE EXERCISE OR DIVERSION OF PURSUING FOUR-FOOTED BEASTS OF GAME
Chapter 1044
1009. IN PURSUING FOUR-FOOTED BEASTS, such as deer, boars, and hares,
Chapter 1045
1010. THE THEMES WHICH FORM THE MINSTRELSY OF THE EARLIEST AGES, either
Chapter 1046
1011. ALTHOUGH THE ANCIENT BRITONS FOLLOWED HUNTING, however, they did
Chapter 1047
1012. NOR WAS EDWARD the only English sovereign who delighted in the
Chapter 1048
1013. THAT HUNTING HAS IN MANY INSTANCES BEEN CARRIED TO AN EXCESS is
Chapter 1049
1014. DEER AND HARES may be esteemed as the only four-footed animals now
Chapter 1050
1015. THE ART OF TAKING OR KILLING BIRDS is called "fowling," and is
Chapter 1051
1016. FEATHERED GAME HAVE FROM TIME IMMEMORIAL given gratification to
Chapter 1052
1017. THE HERON WAS HUNTED BY THE HAWK, and the sport of hawking is
Chapter 1053
1018. AS THE INEVITABLE RESULT OF SOCIAL PROGRESS is, at least to limit,
Chapter 1054
CHAPTER XXIII.
Chapter 1055
1019. INGREDIENTS.--Black-cock, butter, toast.
Chapter 1056
1020. INGREDIENTS.--The remains of cold roast wild duck, 1 pint of good
Chapter 1057
1021. INGREDIENTS.--2 wild ducks, 4 shalots, 1 pint of stock No. 105, 1
Chapter 1058
1022. INGREDIENTS.--Wild duck, flour, butter.
Chapter 1059
1023. INGREDIENTS.--The remains of cold game, 1 onion stuck with 3
Chapter 1060
1024. INGREDIENTS.--Grouse; cayenne, salt, and pepper to taste; 1 lb. of
Chapter 1061
1025. INGREDIENTS.--Grouse, butter, a thick slice of toasted bread.
Chapter 1062
1026. INGREDIENTS.--8 eggs, butter, fresh salad, 1 or 2 grouse; for the
Chapter 1063
1027. INGREDIENTS.--Hare, forcemeat No. 417, a little milk, butter.
Chapter 1064
1028. INGREDIENTS.--1 hare, a few slices of bacon, a large bunch of
Chapter 1065
1029. INGREDIENTS.--The leg and shoulders of a roast hare, cayenne and
Chapter 1066
1030. INGREDIENTS.--The remains of cold roast hare, 1 blade of pounded
Chapter 1067
1031. INGREDIENTS.--1 hare, 1-1/2 lb. of gravy beef, 1/2 lb. of butter,
Chapter 1068
1032. INGREDIENTS.--1 hare, a bunch of sweet herbs, 2 onions, each stuck
Chapter 1069
1033. INGREDIENTS.--3 or 4 birds, butter, fried bread crumbs.
Chapter 1070
1034. INGREDIENTS.--2 leverets, butter, flour.
Chapter 1071
1035. INGREDIENTS.--3 partridges, salt and cayenne to taste, a small
Chapter 1072
1036. INGREDIENTS.--3 partridges, pepper and salt to taste, 1
Chapter 1073
1037. INGREDIENTS.--Partridges; seasoning to taste of mace, allspice
Chapter 1074
1038. INGREDIENTS.--3 young partridges, 3 shalots, a slice of lean ham,
Chapter 1075
1039. INGREDIENTS.--Partridge; butter.
Chapter 1076
1040. INGREDIENTS.--2 or 3 pheasants, egg and bread crumbs, cayenne and
Chapter 1077
1041. INGREDIENTS.--Pheasant, flour, butter.
Chapter 1078
1042. When the pheasant is in good condition to be cooked (_see_ No.
Chapter 1079
1043. INGREDIENTS.--1 pheasant, a little lard, egg and bread crumbs,
Chapter 1080
1044. INGREDIENTS.--3 plovers, butter, flour, toasted bread.
Chapter 1081
1045. INGREDIENTS.--2 or 3 birds; butter, flour, fried bread crumbs.
Chapter 1082
1046. INGREDIENTS.--Quails, butter, toast.
Chapter 1083
1047. INGREDIENTS.--Snipes, butter, flour, toast.
Chapter 1084
1048. INGREDIENTS.--Teal, butter, a little flour.
Chapter 1085
1049. INGREDIENTS.--Venison, coarse flour-and-water paste, a little
Chapter 1086
1050. INGREDIENTS.--The remains of roast venison, its own or mutton
Chapter 1087
1051. INGREDIENTS.--A shoulder of venison, a few slices of mutton fat, 2
Chapter 1088
1052. INGREDIENTS.--Widgeons, a little flour, butter.
Chapter 1089
1053. INGREDIENTS.--Woodcocks; butter, flour, toast.
Chapter 1090
1054. Skilful carving of game undoubtedly adds to the pleasure of the
Chapter 1091
1055. As game is almost universally served as a dainty, and not as a
Chapter 1092
1056. The "Grand Carver" of olden times, a functionary of no ordinary
Chapter 1093
1057. There are several ways of carving this most familiar game bird.
Chapter 1094
1058. GROUSE may be carved in the way first described in carving
Chapter 1095
1059. Fixing the fork in the breast, let the carver cut slices from it
Chapter 1096
1060. One of these small but delicious birds may be given, whole, to a
Chapter 1097
1061. Here is a grand dish for a knight of the carving-knife to exercise
Chapter 1098
1062. This bird, like a partridge, may be carved by cutting it exactly
Chapter 1099
1063. LANDRAIL, being trussed like Snipe, with the exception of its
Chapter 1100
1064. PTARMIGAN, being of much the same size, and trussed in the same
Chapter 1101
1065. QUAILS, being trussed and served like Woodcock, may be similarly
Chapter 1102
1066. PLOVERS may be carved like Quails or Woodcock, being trussed and
Chapter 1103
1067. TEAL, being of the same character as Widgeon and Wild Duck, may be
Chapter 1104
1068. WIDGEON may be carved in the same way as described in regard to
Chapter 1105
CHAPTER XXIV.
Chapter 1106
1069. "THE ANIMAL AND VEGETABLE KINGDOMS," says Hogg, in his Natural
Chapter 1107
1070. WHILST IT IS DIFFICULT TO DETERMINE where the animal begins and
Chapter 1108
1071. IN THE VICINITY OF LICHENS, THE MUSCI, OR MOSSES, are generally to
Chapter 1109
1072. WHEN NATURE HAS FOUND A SOIL, her next care is to perfect the
Chapter 1110
1073. BIRDS, AS WELL AS QUADRUPEDS, are likewise the means of dispersing
Chapter 1111
1074. Some of the acorns planted by the squirrel of Monmouthshire may be
Chapter 1112
1075. Considering the great endurance of these trees, we are necessarily
Chapter 1113
1076. Besides the cellular tissue, there is what is called a vascular
Chapter 1114
1077. In the vascular system of a plant, we at once see the great
Chapter 1115
1078. THE ROOT AND THE STEM NOW DEMAND A SLIGHT NOTICE. The former is
Chapter 1116
1079. IN ACCORDANCE WITH THE PLAN OF THIS WORK, special notices of
Chapter 1117
CHAPTER XXV.
Chapter 1118
1080. INGREDIENTS.--To each 1/2 gallon of water, allow 1 heaped
Chapter 1119
1081. INGREDIENTS.--5 or 6 artichokes, salt and water: for the
Chapter 1120
1082. INGREDIENTS.--5 or 6 artichokes; to each 1/2 gallon of water allow
Chapter 1121
1083. INGREDIENTS.--4 or 6 artichokes, salt and butter, about 1/2 pint
Chapter 1122
1084. INGREDIENTS.--To each 1 gallon of water allow 1 heaped
Chapter 1123
1085. INGREDIENTS.--To each 1 gallon of water allow 1 oz. of salt; 15 or
Chapter 1124
1086. INGREDIENTS.--12 to 15 artichokes, 12 to 15 Brussels sprouts, 1/2
Chapter 1125
1087. INGREDIENTS.--To each 1/2 gallon of water allow 1 heaped
Chapter 1126
1088. INGREDIENTS.--100 heads of asparagus, 2 oz. of butter, a small
Chapter 1127
1089. INGREDIENTS.--1/2 pint of asparagus peas, 4 eggs, 2 tablespoonfuls
Chapter 1128
1090. INGREDIENTS.--To each 1/2 gallon of water allow 1 heaped
Chapter 1129
1091. INGREDIENTS.--A quart of French beans, 3 oz. of fresh butter,
Chapter 1130
1092. INGREDIENTS.--To each 1/2 gallon of water, allow 1 heaped
Chapter 1131
1093. INGREDIENTS.--2 pints of broad beans, 1/2 pint of stock or broth,
Chapter 1132
1094. INGREDIENTS,--Beetroot; boiling water.
Chapter 1133
1095. INGREDIENTS.--To each 1/2 gallon of water allow 1 heaped
Chapter 1134
1096. INGREDIENTS.--To each 1/2 gallon of water allow 1 heaped
Chapter 1135
1097. INGREDIENTS.--To each 1/2 gallon of water allow 1 heaped
Chapter 1136
1098. INGREDIENTS.--To each 1/2 gallon of water allow 1 heaped
Chapter 1137
1099. INGREDIENTS.--1 red cabbage, a small slice of ham, 1/2 oz. of
Chapter 1138
1100. INGREDIENTS.--To each 1/2 gallon of water, allow 1 heaped
Chapter 1139
1101. INGREDIENTS.--8 large carrots, 3 oz. of butter, salt to taste, a
Chapter 1140
1102. INGREDIENTS.--7 or 8 large carrots, 1 teacupful of broth, pepper
Chapter 1141
1103. INGREDIENTS.--5 or 6 large carrots, a large lump of sugar, 1 pint
Chapter 1142
1104. INGREDIENTS.--To each 1/2 gallon of water allow 1 heaped
Chapter 1143
1105. INGREDIENTS.--3 cauliflowers, 1/2 pint of sauce blanche, or French
Chapter 1144
1106. INGREDIENTS.--2 or 3 cauliflowers, rather more than 1/2 pint of
Chapter 1145
1107. With a good heart, and nicely blanched, this vegetable is
Chapter 1146
1108. INGREDIENTS.--6 heads of celery; to each 1/2 gallon of water allow
Chapter 1147
1109. INGREDIENTS.--6 heads of celery, 1 oz. of butter; to each 1/2
Chapter 1148
1110. INGREDIENTS.--6 heads of celery, 1/2 pint of white stock or weak
Chapter 1149
1111. INGREDIENTS.--3 tablespoonfuls of salad-oil, 4 tablespoonfuls of
Chapter 1150
1112. INGREDIENTS.--2 or 3 cucumbers, salt and vinegar, 2 oz. of butter,
Chapter 1151
1113. INGREDIENTS.--2 or 3 cucumbers, pepper and salt to taste, flour,
Chapter 1152
1114. INGREDIENTS.--3 large cucumbers, flour, butter, rather more than
Chapter 1153
1115. INGREDIENTS.--6 cucumbers, 3 moderate-sized onions, not quite 1
Chapter 1154
1116. This vegetable, so beautiful in appearance, makes an excellent
Chapter 1155
1117. INGREDIENTS.--6 heads of endive, salt and water, 1 pint of broth,
Chapter 1156
1118. INGREDIENTS.--6 heads of endive, 1 pint of broth, 3 oz. of fresh
Chapter 1157
1119. INGREDIENTS.--1 quart of white haricot beans, 2 quarts of soft
Chapter 1158
1120. INGREDIENTS.--1 quart of white haricot beans, 1/4 lb. of fresh
Chapter 1159
1121. INGREDIENTS.--1 quart of white haricot beans, 4 middling-sized
Chapter 1160
1122. This root, scraped, is always served with hot roast beef, and is
Chapter 1161
1123. These form one of the principal ingredients to summer salads;
Chapter 1162
1124. INGREDIENTS.--16 to 20 mushroom-flaps, butter, pepper to taste.
Chapter 1163
1125. INGREDIENTS.--Mushroom-flaps, pepper and salt to taste, butter,
Chapter 1164
1126. INGREDIENTS.--To each quart of mushrooms, allow 3 oz. of butter,
Chapter 1165
1127. INGREDIENTS.--1 pint mushroom-buttons, 3 oz. of fresh butter,
Chapter 1166
1128. INGREDIENTS.--1 pint of mushroom-buttons, 1 pint of brown gravy
Chapter 1167
1129. INGREDIENTS.--4 or 5 Spanish onions, salt, and water.
Chapter 1168
1130. INGREDIENTS.--1/2 lb. of onions, 1/3 pint of water, 1/2 lb. of
Chapter 1169
1132. INGREDIENTS.--Parsnips; to each gallon of water allow 1 heaped
Chapter 1170
1133. INGREDIENTS.--Green peas; to each 1/2 gallon of water allow 1
Chapter 1171
1134. INGREDIENTS.--2 quarts of green peas, 3 oz. of fresh butter, a
Chapter 1172
1135. INGREDIENTS.--1 quart of peas, 1 Lettuce, 1 onion, 2 oz. of
Chapter 1173
1136. INGREDIENTS.--Potatoes.
Chapter 1174
1137. INGREDIENTS.--10 or 12 potatoes; to each 1/2 gallon of water allow
Chapter 1175
1138. INGREDIENTS.--10 or 12 potatoes; to each 1/2 gallon of water,
Chapter 1176
1139. INGREDIENTS.--Potatoes; to each 1/2 gallon of water allow 1 heaped
Chapter 1177
1140. INGREDIENTS.--Potatoes; boiling water.
Chapter 1178
1141. INGREDIENTS.--The remains of cold potatoes; to every lb. allow 2
Chapter 1179
1142. INGREDIENTS.--Potatoes, hot butter or clarified dripping, salt.
Chapter 1180
1143. INGREDIENTS.--8 to 10 middling-sized potatoes, 3 oz. of butter, 2
Chapter 1181
1144. INGREDIENTS.--Potatoes, salt and water; to every 6 potatoes allow
Chapter 1182
1145. INGREDIENTS.--Potatoes; to every lb. of mashed potatoes allow 1
Chapter 1183
1146. INGREDIENTS.--To every lb. of mashed potatoes allow 1/4 pint of
Chapter 1184
1147. INGREDIENTS.--Mashed potatoes, salt and pepper to taste; when
Chapter 1185
1148. INGREDIENTS.--Potatoes, salt, and water.
Chapter 1186
1149. INGREDIENTS.--Salsify; to each 1/2 gallon of water allow 1 heaped
Chapter 1187
1150. INGREDIENTS.--To each 1/2 gallon of water allow 1 heaped
Chapter 1188
1151. INGREDIENTS.--2 heads of celery, 1 pint of French beans, lettuce,
Chapter 1189
1152. INGREDIENTS.--3 lettuces, 2 handfuls of mustard-and-cress, 10
Chapter 1190
1153. INGREDIENTS.--Endive, mustard-and-cress, boiled beetroot, 3 or 4
Chapter 1191
1154. INGREDIENTS.--10 or 12 cold boiled potatoes, 4 tablespoonfuls of
Chapter 1192
1155. INGREDIENTS.--2 pailfuls of spinach, 2 heaped tablespoonfuls of
Chapter 1193
1156. INGREDIENTS.--2 pailfuls of spinach, 2 tablespoonfuls of salt, 2
Chapter 1194
1157. INGREDIENTS.--2 pailfuls of spinach, 2 tablespoonfuls of salt, 2
Chapter 1195
1158. INGREDIENTS.--8 or 10 tomatoes, pepper and salt to taste, 2 oz. of
Chapter 1196
1159. INGREDIENTS.--8 tomatoes, pepper and salt to taste, 2 oz. of
Chapter 1197
1160. INGREDIENTS.--8 tomatoes, about 1/2 pint of good gravy, thickening
Chapter 1198
1161. INGREDIENTS.--Truffles, buttered paper.
Chapter 1199
1162. INGREDIENTS.--12 fine black truffles, a few slices of fat bacon, 1
Chapter 1200
1163. INGREDIENTS.--10 truffles, 1/4 pint of salad-oil, pepper and salt
Chapter 1201
1164. INGREDIENTS.--10 truffles, 1 tablespoonful of minced parsley, 1
Chapter 1202
1165. INGREDIENTS.--Turnips; to each 1/2 gallon of water allow 1 heaped
Chapter 1203
1166. INGREDIENTS.--10 or 12 large turnips; to each 1/2 gallon of water
Chapter 1204
1167. INGREDIENTS.--8 large turnips, 3 oz. of butter, pepper and salt to
Chapter 1205
1168. INGREDIENTS.--7 or 8 turnips, 1 oz. of butter, 1/2 pint of white
Chapter 1206
1169. INGREDIENTS.--To each 1/2 gallon of water, allow 1 heaped
Chapter 1207
1170. INGREDIENTS.--To each 1/2 gallon of water, allow 1 heaped
Chapter 1208
1171. INGREDIENTS.--3 medium-sized vegetable marrows, egg and bread
Chapter 1209
1172. The annexed engraving represents a cutter for shaping vegetables
Chapter 1210
1173. INGREDIENTS.--4 or 5 moderate-sized marrows, 1/2 pint of white
Chapter 1211
1174. INGREDIENTS.--The ears of young and green Indian wheat; to every
Chapter 66: CHAPTER III.
ARRANGEMENT AND ECONOMY OF THE KITCHEN.
6 words
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