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

Introductory Remarks	37

Another receipt for Gravy Soup	43

Common Peas Soup	57

ib To boil Rockfish Blackfish and Sea	69

To boil Mackerel	71

Introductory remarks	83

Introductory remarks	92

Salad Dressing	103

General remarks	109

Vegetable Marrow	110

STORE SAUCES	115

Potato Flour Fecule de Pommes	121

Another receipt for Brain Cakes No 13	127

To boil Meat	129

Broiling	135

To choose Beef	142

To stew Shin of Beef	148

ib A common hash of cold Beef or Mutton	158

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

To roast a Leg of Mutton	177

To roast a Sucking	188

To bone a Fowl or Turkey without	200

Roast Fowl a French receipt	206

Minced Fowl French receipt	210

To roast a Rabbit	216

To roast or bake Potatoes	230

French Forcemeat called Quenelles	236

ib Very Savoury Rissoles Entrée	301

Another receipt for Calfs Feet Jelly	310

Swiss Cream or Trifle very good	316

Introductory remarks	329

Cherries dried without Sugar	335

Greengage Jam or Marmalade	341

Barberry Jelly	349

General remarks on Cakes	357

Compote of Oranges a Hebrew dish	373

Strawberry Vinegar of delicious flavour 374 Delicious Milk Lemonade	375

CHAPTER XXVII	381

Rye and Indian Bread	387

Carrot Pies	393

A Brisket of Beef	396

APPENDIX	402

237	407

Forcemeat for raised and other cold	411

396	413

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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