Modern Cookery: In All Its Branches: Reduced to a System of Easy Practice, for the Use of Private Families. In a Series of Receipts, which Have Been Strictly Tested, and are Given with the Most Minute Exactness

Lea and Blanchard, 1845 - 608 pagina's

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CHAPTER I	37

Introductory Remarks Page 37 Potato Soup Page	48

Potage aux Nouilles or Taillerine Another receipt for boiling Rice	55

To clean Fish	61

Salmon a la St Marcel	71

Mackerel stewed with Wine very To boil Lobsters	79

CHAPTER IV	92

Common Béchamel Common Oyster Sauce	100

Introductory remarks 250 Another receipt for Tartlets	261

Pigeon Pie b Pudding Pies a commoner kind	267

CHAPTER XV	269

General directions 269 A cheap Suet Pudding uang	274

Rolled Pudding ib Light Currant Dumplins	279

Another good common Forcemeat	280

Rich Bread and Butter Pudding 286 Vermicelli Pudding	292

Kentish Fritters	298

Fennel Sauce 16	104

Parsley and Butter 105 Sweet Pudding Sauce	112

Another receipt for Walnut Catsup 117 Dishes	120

To boil Meat	129

Shoulder of Mutton Hare	132

A Blanc	139

To roast Sirloin or Ribs of Beef 1431 Hams	152

To stew a Rump of Beef ib A common hash of cold Beef or Mutton	158

authors receipt 164 Fricandeau or Veal Entrée	169

Veal Cutlets London fashion Entrée 171 Blanquette of Veal or Lamb with	171

To choose Mutton 175 To broil Mutton Cutlets	181

To choose Pork 186 Hams superior to Westphalia	193

CHAPTER XII	199

To bone Fowls for Fricassees Curries Boiled Fowls	207

Minced Fowl French receipt 209 Fowls a la Mayonnaise	210

To choose Game 212 Broiled Partridge breakfast dish	218

Remarks on Curries c 221 Curried Oysters	225

Vegetable Marrow 240 To boil carrots	245

CHAPTER XX	304

Gâteau of mixed Fruits good 309 Extremely good Strawberry Blamanage	319

Crême Meringuée 317 An Apple Charlotte or Charlotte	327

Green Gooseberries for Tarts To dry or preserve Mogul Plums	333

To dry Cherries with Sugar Peach Jam or Marmalade	344

Superior Barberry Jelly and Marma Genuine Scotch Marmalade	351

CHAPTER XXIII	357

Very good sinall rich Cakes	366

Melange of Fruit 371 Stewed Pruneaux de Tours or Tours	372

Strawberry Vinegar of delicious flavour 374 Delicious Milk Lemonade	375

CHAPTER XXVII	381

Rye and Indian Bread	387

Carrot Pies	393

VEGETABLES	394

Haunch of Venison or Mutton 8 Rabbits	401

Mushroom Forcemeat No 7 Forcemeat for raised and other cold	411

Observations on Vegetables 228 110 0011 Green Peas 235 To boil Green Peas	2

Slices of Cod Fish fried 67 To boil Whitings French receipt	10

Titel	Modern Cookery: In All Its Branches: Reduced to a System of Easy Practice, for the Use of Private Families. In a Series of Receipts, which Have Been Strictly Tested, and are Given with the Most Minute Exactness
Auteur	Eliza Acton
Redacteur	Sarah Josepha Buell Hale
Editie	10
Uitgever	Lea and Blanchard, 1845
Oorspronkelijk uit	Harvard University
Gedigitaliseerd	7 juli 2007
Lengte	608 pagina's

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