NYPL RESEARCH LIBRARIES
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Tiri E
ART OF COOKERY
MADE EASY AND REFINED.
THE
ART OF COOKERY
MADE EAST AND REFINED;
COMPRISING
\MPLE DIRECTIONS FOR PREPARING EVERY ARTICLE
REQUISITE FOR FURNISHING THE TABLES
OF THE
NOBLEMAN, GENTLEMAN, AND TRADESMAN.
B Y
JOHN MOLLARD, COOK;
Lately one of the Proprietors of Freemasons' Tavern, Great
Queen Street, Lincoln's Inn Fields ; now removed to
Dover Street, Piccadilly, formerly THOMAS'S.
SECOND EDITION.
LONDON:
PRINTED FOR THE AUTHOR,
.'. NIJ SOLD BY J. NUNN, GREAT QJJEEN STREET, LINCOLN'S
I.N'X FIELDS, AND ALL BOOKSELLERS IN TOWN
AND COUNTRY.
1802.
>T.Ben<-K-; } Bolt Court, Fleet Strex.
PREFACE,
J. HE mode of cookery which the author
of the following sheets has pursued for a
series of years having obtained the most
distinguished approbation of the public,
has induced him to commit his practice
to paper; in doing which, a deviation
has been made from the usual intro-
ductory methods of other treatises of
the kind, in omitting to give particular
directions for the choice of fish, meats,
poultry, and vegetables, and at what
times they respectively might be in sea-
son, &c. &c. the author conceiving the
simpler method to be the most accep-
VI
table : and, therefore, as actual know-
ledge must ever supersede written forms,
he would advise a frequent attendance at
the different markets, fully assured that
experience will convey greater instruction
in marketing than all the theories which
could be advanced. There are, never-
theless, some useful observations inter-
spersed in the course of the work for
that purpose, the author having confined
himself chiefly to the practical part of
cookerv ; h has also given some direc-
/ v^-'
tions in a anch of the confectionary
business : in both of hich it has been
his constant endeavour that they might
be rendered as simpL and easy as pos-
sible, and :nat econc ;y might pervade
the whole.
The rect pts are written for the least
possible quantities in the different made-
Vll
dishes and sauces^ it being a frequent
error in most of the books that they are
too expensive and too long ; by which
means the art has been rendered intri-
cate in the extreme, both in theory and
practice.
>
Independent, also, of a close adherence
to any given rules, there are other qua-
lities essential to the completion of a
thorough cook ; such as, an acute taste,
a fertile invention, and a rigid attention
to cleanliness.
The preceding hints and subsequent
directions, it is hoped, will prove fully
adequate to perfection in cookery ; the
work being entirely divested of the
many useless receipts from other pro-
fessions, (which have been uniformly
introduced in books of the like nature,)
VI 1 1
and nothing inserted but what has an
immediate reference to the art itself.
There is prefixed a Bill of Fare for each
month in the year, as a specimen of the
seasons, which may be altered as judg-
ment directs. There is annexed, also, at
the end of the volume, an Index, by
which, from the first letter or word of
the different articles, will be found their
respective, receipts.
February 2d, 1S02,
CONTENTS.
I* ACE
BEEF stock , I
Veal stock, for soups ib.
Consume, or the essence of meat 3
Cullis, or a thick gravy ib.
Liquid of colour for sauces, &c 3
Benshamelle 4
To make a passing of flour and butter for cullis
or benshamelle ib,
Soup a la reine 5
Crayfish soup . ib.
Vermicelli soup (white) 6
To make a leason ib.
Cleared brown stock for gravy soups ib.
Rice soup 7
Celery soup , 8
Turnip soup '. ib.
Cressey soup ib.
Sante, or spring soup 9
Onion soup 10
Green peas soup ib.
Old peas soup i r
Peas soup another way 12
Giblet soup 1 3
b
X CONTENTS.
FAGF
Fishmeagre soup 14
Mock turtle of calf s head ib.
Mutton broth 15
Real turtle 16
Callipee 19
Giaize for hams, larding, roasted poultry, &c. 20
tish plain boiled, how to be prepared 21
Fish generally fried 22
to prepare for frying, 3cc t 23
Broiled fish, how prepared ib.
salmon ditto 24
mackarel, common way 25
To stew fish ib.
Water souchee of perch, flounders, soles, eels, &c. 26
Roasted pike or sturgeon ib.
Bacquillio with herbs 27
Entree of eels 28
of soles ib.
of whitings, &c 29
of salmon ib.
of smelts, ckc 30
of mackarel 31
Mackarel the german way ib.
Olios, or a Spanish dish 32
The olio, how to be made 34
Hodge podge, or english olio 36
Light forcemeat for pies or fowls, &c 38
Forcemeat balls for ragouts, &c ib.
Egg for balls 39
Omlets of eggs for garnishing or cutting in slips ib.
Ox cheek 40
Beef tails 41
CONTENTS. XI
PACE
Haricot sauce , 41
Beef collops 4 2
Fillet of beef larded ib.
Beef palates 43
Rump of beef a la daube, or braised ib.
To make Spanish onion sauce 44
Savoy sauce ib.
Ashee sauce 45
Brisket of beef with Spanish onions ib.
with ashee or haricot 46
Rump of beef a-la mode ib.
Baked beef 47
Marrow bones 48
Mutton rumps marinated ib.
To make marinate 49
Haricot mutton cutlets ib.
Fillet of mutton with cucumbers 5
Stewed cucumbers ib.
Mutton cutlets with potatoes 51
a la Maintenon 52
Cutlets a la Irish stew 53
Pork cutlets with red or white cabbage ib.
To stew cabbage 54
Pork cutlets with robert sauce ib.
To make robert sauce 55
Pork cutlets another way ib.
Fillet of pork roasted 56
Pigs feet and ears ib.
To prepare pigs feet and ears 57
Compotte of pigeons , ib.
Pigeons a la craupidine 58
b 2
Xli CONTENTS.
*A E
Pigeons glaizcd 59
Pigeons a la sousell ib.
Hashed calf's head 60
Breast of vcaj en gallentine 61
Breast of veal ragout ib.
Neck of veal en erison 62
Neck of veal larded 65
Veal cutlets larded ib.
Loin of veal a la cream 64,
Veal tendrons (brown or white) 65
Celery sauce, (white), for veal, chickens, turkies,
&c 66
Celery sauce, (brown), for pullets, 6cc ib.
Veal cutlets au natural . . , 67
Veal collops (brown) ib.
(white) 68
Fricando veal 69
Sorrel sauce ib.
Veal olives 70
Breast of veal with oysters ib.
Lamb's head minced 71
JSreast of lamb with benshamelle 72
Breast or tendrons of lamb en matelote ib.
of lamb with peas 73
To stew peas for sauce, for lamb, veal, chickens,
&c , ib.
Lamb cutlets with cucumbers 74
Neck of lamb glaized ., 75
Onion sauce , , ib.
Lamb cutlets with tendrons ib.
Turnip sauce 75
Lamb cutlets with tendrons another way 77
CONTENTS. X1U
P A G ii
Shoulder of lamb glaized 77
en epigram 7^
grilled ib.
Hind quarter of lamb marinated 79
with spinach 80
Leg of lamb with oysters ib.
Currie l
Plain rice to be eaten with currie 82
Currie of lobster 83
- of veal ib.
of mutton ib.
Pig's head currie 84
Directions for roasting ib.
Soup for a family 85
To prepare a haunch of venison, or mutton, tor
roasting 86
To roast woodcocks or snipes 87
larks 88
To fry breadcrumbs ib.
To roast turkies 89
rabbits ib.
hares ib.
hares another w*ay ib.
- pigeons 90
. quails, or ruffs and rees ib.
guinea fowls, pea fowls, pullets, chick-
ens, and turkey poults 91
- wild fowl ib.
' partridges and pheasants ib.
green geese and ducklings ib.
other geese and tame ducks ......... 93
XIV CONTENTS.
AGE
To roast a pig 92
sweetbreads 93
ribs of beef ib.
fillet of veal ib.
Observations on meat and poultry 94
Stuffing for turkies, hnres, veal, &c ib.
Gravy for roast meat, steaks, and poultry 95
Peloe of rice ib.
another way 96
Timbol of rice 97
Petit patties of chicken and ham 98
Patties of lobsters or oysters 99
Forcemeat patties ib.
Pulpton of chicken, rabbits, &c 100
Fishmeagre pie 101
Raised ham pie, with directions for making a
raised crust 102
Raised chicken pie 103
Flat chicken pie (or tourte) ib.
Pigeon pie 104
Raised turkey pie with a tongue 105
macaroni pie 106
beef steak pie ib.
Veal pie , 107
Pork pie 108
Eel pie 109
Mutton pie ib.
Sea pie no
Rissoles ib.
To fry parsley in
Puffs with chicken, &c ib.
Wings and legs of fowls with colours 112
CONTENTS. XY
PAGE
Wings and legs larded and glaized 113
Fowl a la Menehout 114
Pulled chicken (or turkey) ib.
Another way 115
Pullet a la Memorancy ib.
Chickens with lemon sauce 1 1 6
To make lemon sauce ib.
Fricassee of chickens or rabbits (white) 117
Chickens or turkies with celery 118
Turkies, pullets, or chickens, with oyster sauce ib.
To make white oyster sauce ib.
Chickens with peas no,, 1 20
Fricassee of chickens or rabbits (brown) ib.
To fry oysters for a dish 121
Directions for poultry, &c. plain boiled ib.
Jugged hare 132
Glaized hare 123
Duck aux naves ib
A duck with cucumbers j 24
a la benshamelle 125
Hashed mutton ib.
venison 126
fowls 127
hare, wild fowl, pheasants, or partridges 128
Broiled beef steaks ib.
Beef steak pudding 129
Oyster sauce for beefsteaks 130
To dress mutton, lamb, or pork chops in a plain
manner ib.
To dress veal cutlets 131
Minced veal for a dish ib.
XVI CONTENTS.
PAGE
Minced veal another way ; 132
Partridges or pheasants au choux ib.
o *
__ , with truffles 133
Turkey with truffles 134
Truffle sauce for turkies, &,c ib.
Turkey with chesnuts 135
with ragout 136
Rabbits with onions ib.
Glaized sweetbreads 137
Matelote of rabbits ib.
Sweetbreads en erison 1 38
Stewed giblets plain ib.
. with peas 139
Green truffles for a dish ib.
Rabbits en gallentine for a dish 140
Ham braised ib.
Jerusalem artichokes stewed ........ I4 1
. another way I4 2
Mashed potatoes ib.
Cauliflower with parmezan cheese 143
a la sa.sce ib.
. a la cream 1 44
Stewed artichoke bottoms ib.
French beans a b cream for a dish 145
Stewed cardoons J b-
Vegetables in a mould J 4
Broiled mushrooms J 47
Stewed mushrooms (brown) and (white) 147, 148
Mashed turnips l "
Potatoes ci earned J 49
Stewed watercresses ib.
CONTENTS. XVII
PACE
A neat dish of vegetables 150
Vegetable pie ib.
Fried potatoes 151
Fried onions with parmezan cheese 152
Pickle tongue forced 153
Stewed endive ib.
Forced cucu mbers 154
To stew peas for a dish ib.
Salad of asparagus 155
Asparagus peas ib.
another way ' 5^
Stewed asparagus for sauce J 57
Directions for vegetables 'b-
Pickled oysters 15^
Oyster atlets 159
Scollop oysters .... 160
Ovster loaves 161
Ragout of sweetbreads (brown) ib.
(white) 162
Poached eggs with forrel or endive 163
Buttered eggs ib.
Fried eggs, 3tc 1 64
Eggs a la trip 165
Omlet of eggs ib.
Fricassee of tripe 167
LamSs tails and ears ib.
Curried atlets 168
To stew maccaroni 1 69
Stewed cheese ib.
To prepare a batter for frying different articles,
being a sufficient quantity for one dish .... 170
Fried celery , ib.
XV111 CONTENTS.
JACt
Fried peths ............ j 7 1
- sweetbreads .......................... ib.
-- artichoke bottoms ...................... ib.
- tripe and onions ...................... 172
Hard eggs fried .......................... ib.
To dress a lamb's fry ..................... 173
-- --- another way ........... ib .
Puffs with forcemeat of vegetables ........... ib
Rammequins ........................... j 74
To dress part of a wild boar ... ....... ..... 175
Plovers eggs, to be served up different ways .... 176
Buttered lobsters ......................... ib.
Meat cake ............................. 177
Collared pig ............................. 178
Red beef for slices ......................... 170
Savory jelly ............................... j8 o
Aspect of fish ............................. I g I
-- of meat or fowl ......... , ........... 782
Canopies ................................. 1 83
Salmagundy .............................. ib.
Salad of lobster ............................ 1 84
French falacl .............................. 185
Blancmange ............................... ib.
Dutch blancmange ......................... 1 86
Riband blancmange ........................ 187
Cleared calves feet jelly ..................... ib.
Marbree jelly .............................. 1 88
Bagnets a Teau ............................ 1 89
Apple fritters for a dish ..................... I go
Golden pippins a la cream . . ................ ipi
-- another way .................
Stewed pippins another way ..... . .......... 1 03
CONTENTS. XIX
PACE
Cream for pies 193
Mince meat 194
Compote of oranges 195
Tea cream 196
Virgin cream 197
Coffee cream ib.
Burnt cream ib.
Paftry cream 198
Almond pafte ib.
Cheese cakes 199
Almond nuts 200
To make fyllabub ib.
Trifle 201
Tarts or tartlets 202
Paste for stringing tartlets ib.
To stew apples for tarts 203
Fried puffs with sweetmeats 204
Pyramid paste ib.
Icing for a cake 206
Cherries in brandy for desserts ib.
To make buns 207
Orgeat ib.
Orange marmalade 208
Raspberry jam 209
Qumce jam 310
Green gage jam ... ^, ..;;;;;; ib.
Apricot jam 211
Preser ed apricots for tarts or desserts ib.
Currant jelly 212
Crisp tart paste 213
Eggs and bacon another way ib.
To make puff paste .........* 214
XX CONTENTS.
PACK
To make an almond cake 215
Almond custards 216
Rhubarb tart ib.
Orange pudding ..., 217
Rice pudding 218
Tansey pudding 219
Almond pudding ib.
Marrow pudding 22O
Bread pudding ib.
A rich plum pudding 221
Batter pudding ib.
Boiled apple pudding 222
Apple dumplings 223
Baked apple pudding ib.
Damson pudding 224
- another way ib.
J
Baked fruit pudding another way 225
Muffin pudding wirh dried cherries 226
Potatoe pudding 227
Carrot pudding ib.
Ice cream 228
Observation on stores ib.
Partridge soup , 229
Collared eels 230
White puddings . . < 231
Sausage meat ....,, 232
Calf's liver roasted -..-..- 233
To dry herbs ib.
To make anchovie liquor to be used in fifh sauces 234
Potted lobster ib.
To clarify butter for potting 235
Potted cheese . . * , 236
CONTENTS. XXI
FACE
Potted veal 236"
larks or final! birds 23,7
To dry morells, mushrooms, and champignons 238
Mushroom powder ib.
Potted beef 239
Tarrago n vinegar ib.
Walnut ketchup for fish sauces 240
To pickle tongues, &c ib.
India pickle 241
To dry artichoke bottoms 243
To pickle cucumbers, &c 244
Rules to be observed in pickling 245
To pickle onions 246
mushrooms ib.
beet roots 247
artichoke bottoms 248
large cucumbers 249
red cabbage 250
currants 25 1
'- barberries ib.
Sour crout 252
Peas pudding, to be eaten with boiled pork .... 253
Currie, or pepper water 254
Grills and sauce, which are generally eaten after
dinner 255
Saline of woodcocks 256
To make a haggess ib.
French black puddings 257
Milk punch 258
Plum pottage 259
Candied orange or lemon peels ............. 260
J-emonade or orangeade 261
XX11 CONTENTS.
PACE
Poivrade sauce for game, Maintenon cutlets, &c. 261
Lobster sauce for fish 262
Oyster sauce for fish 263
Shrimp sauce for fish 264
Dutch sauce for fish ih.
Anchovie sauce for fish 265
Observations in respect of fish sauces, &c ib f
Apple sauce, for pork, geese, ckc 267
Green sauce for ducklings or green geese 268
Fennel sauce for mackarel ib.
Bread sauce, for turkies, game, 6cc 269
Melted butter ib.
To make melon citron 270
Rusks, or tops and bottoms 271
Wafers ib.
Cracknels 272
To bake pears 273
To clarify sugar ib.
Syrup of cloves, &c 274
golden pippins 275
capillaire 276
Flowers in-sugar ib.
Syrup of roses 277
To preserve cucumbers ib.
currants 278
barberries j 279
Gooseberry fool 280
Sago 281
Oatmeal pottage, or gruel ib.
To bottle gooseberries, &c. for tarts 282
another way . 283
Small cakes . . ib.
CONTENTS. XX1U
PACE
Diet bread cake , 284
Sponge biscuits ib.
Common seed cake 285
Cinnamon cakes ib.
To make red colouring for pippin paste, &c. for
garnishing twelfth cakes 286
Twelfth cakes ib.
Bristol cakes 287
Hyde park corner cakes 288
Good gingerbread nuts ib.
Bride cake 289
Rice cakes 290
Bath cakes 291
Pancakes ib.
Shrewsbury cakes 292
Portugal cakes, or heart cakes 293
Macaroons ib.
Mirangles 294
Ratafias 295
Lemon puffs ib.
Chantilly basket 296
Green codlins, frosted with sugar 297
Pound cake ib.
Yest cake 298
Rich plum cake 299
Dried cherries 300
Pippins with rice 301
To make English bread ib.
French bread - 302
Pulpton of apples , 303
A sweet omlet of eggs 304
To keep cucumbers for winter use for sauces . . ib.
XXIV CONTENTS.
PAGE
To preserve mushrooms for sauces 305
Pullet roasted with batter ib,
Dutch beef , 306
Mushroom ketchup ib.
Suet pudding 307
Savoy cake 308
Nutmeg fyrup ib.
Sweetbreads with veal and ham 309
Essence of ham for sguces ' 310
Ox heart roasted ib.
Slices of cod fried with oysters 311
Small crusts to be eaten with cheese or wine after
dinner ib.
Devilled almonds 312
Boiled tripe and onions ib.
sweetbreads 313
Broiled sweetbreads ." ib.
Conclusion, with remarks 314
ERRATA.
Page 43, line I and 2, for beef pallets read beef palates.
6r, 19, kalf read halves.
77, 17, tarragon of vinegar read tarragon vinegar,
17-, 18, pickled read picked.
183, 19, jolomongundy read falmagundy.
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THE
ART OF COOKERY.
Beef Stock.
chuck beef into pieces, put it into
a pot, set it on the fire, with a sufficient
quantity of water to cover it. When it
boils skim it clean; add a bunch of parsley
and thyme, cleaned carrots, leeks, onions,
turnips, celery, and a little salt. Let
the meat boil till tender, skim off the
fat, then strain it through a fine hair
sieve.
Veal Stock, for Soups.
TAKE a leg of veal and some lean ham,
cut them into pieces, put them into a
pan with a quart of water, some peeled
carrots, turnips, onions, leeks, and ce-
lery; draw them down till nearly tender,
B
2
but of no colour; then add a sufficient
quantity of beef stock to cover the ingre-
dients, boil all together one hour, skim
it free from fat, and strain it. Some
game drawn down with it will make it
excellent.
N. B. I have directed the veal stock
not to be drawn down to a colour, as in
that state it will answer two purposes;
first, for white soups; and, secondly, as
it might be coloured with a bright liquid
to any height, which will be directed for
gravy soups. It frequently happens, like-
wise, that, if not strictly attended to, it
will burn.
Consume, or the Essence of Meat.
REDUCE veal stock to a good consist-
ence, but be careful not to let it colour.
Sy or a thick Gravy.
TAKE slices of ham, veal, celery, car-
rots, turnips, onions, leeks, a small bunch
of sweet herbs, some allspice, black pep-
per, mace, a piece of lemon-peel, and
two bay leaves; put them into a pan with
a quart of water, and draw them down
till of a light brown colour, but be care-
ful not to let it burn; then discharge it
with beef stock. When it boils, skim it
very clean from fat, and thicken it with
flour and water, or flour and butter pass-
ed. Let it boil gently three quarters of
an hour; season it to the palate with
cayenne pepper, lemon juice, and salt;
strain it through a tamis cloth or sieve,
and add a little liquid of colour, which
may be made as in the following receipt.
Liquid of Colour for Sauces, &c.
PUT a quarter of a pound of the best
brown sugar into a frying pan very clean
from grease, and half a gill of w r ater; set it
over a gentle fire, stirring it with a wood-
en spoon till it is thoroughly burnt and
of a good bright colour, then discharge
it with water; when it boils skim it a
B 2,
strain it. Put it by for use in a vessel
close covered.
B'enskamel/e.
TAKE white veal, lean ham, turnips,
celery, onions cut in pieces, a blade of
mace, a little whole white pepper; sweat
them down till three parts tender, then
discharge it with beef stock. Let it boil,
skim it clean, and thicken with flour and
water, or flour and butter passed; add to
it a sufficient quantity of cream to make
it quite white. Let it simmer gently half
an hour, and strain it through a tamis
cloth.
N. B. Let it be of the thickness of
light batter.
To make a passing of Flour and Butter for
Cullis or Bensliamelle.
PUT frefh butter into a stewpan over a
fire, when it is melted add a sufficient
quantity of sifted flour to make it into a
5
paste, and mix them together with a whisk
over a very slow fire for ten minutes.
Soup a la Reine.
TAKE three quarts of veal stock with
a blade of mace boiled in it; then strain
it to the crumb of four penny french
rolls, three quarters of a pound of sw r eet
almonds blanched and pounded very fine,
likewise the white meat of dressed fowl
pounded. Let all simmer together for
ten minutes, and rub them through a
tamis cloth till the soup is of a proper
thickness; season it to the palate with
salt; make it boil, and serve it up with
a gill of cream in it.
Crayfish Soup.
TAKE three quarts of vral stock, the
crumb of four penny french rolls, the
meats of a hen lobster, and half a hundred
crayfish pounded, with some live lobster
spawn; add all together, make it boil,
B 3
skim it clean, rub it through a tamis
cloth, make it of a middling thickness,
and season to the palate with salt and a
little cayenne pepper. Serve it up with
crust of french bread cut into small
round pieces.
Vermicelli Soup, white.
TAKE three quarts of veal stock and
two ounces of vermicelli, boil them to-
gether a quarter of an hour, rub it through
a tamis cloth, season with salt, make it
boil, skim it, and add a leason. Let it
simmer for five minutes.
To make the Leason.
TAKE the yolks of four eggs, half a
pint of cream, and a little salt, mixed
well together.
Cleared brown Stock for Gravy Soups.
TAKE three quarts of veal stock per-
fectly free from fat; add a small quantity
i
7
of liquid colour to make it of a fine
brown; season to the palate with salt and
a little cayenne pepper; beat up together
two yolks, two whites, and two shells of
eggs; whisk them with the stock, set it
over a fire, let it boil gently ten minutes,
then strain it through a tamis cloth. This
stock is required for rice, brown vermi-
celli, celery, sante, or turnip soups.
N. B. I have directed the brown stock,
for gravy soups only, to be cleared with
eggs, as that method has been most ap-
proved, it being pleasant to the eye, and
equally agreeable to the palate.
Rice Soup.
ADD to three quarts of cleared stock
two ounces of rice, washed, picked, par-
boiled, and drained dry. Let it boil gently
till the rice is tender.
B 4
8
Celery Soup.
CUT celery heads two inches long then,
some ot the white part into small pieces;
wash, blanch, and drain it, and put to
it three quarts of cleared stock. Make it
boil, skim it, and let the celery simmer
till tender.
Turnip Soup.
PARE good and firm turnips, cut them
with a knife or scoop into shapes, fry them
with a bit of lard till of a light brown
colour, then drain and wipe them free
from fat (or they may be steamed with a
Tery little water, to prevent them from
burning, till they are half done); then put
to them cleared stock, and boil them
gently till tender.
Cressey Soup.
f
TAKE twelve large red carrots, scrape
them clean, cut off only the red part in
9
thin slices, and put them in a stewpan
with a quart of water; add cleaned turnips,
celery, leeks, and onions, cut in pieces,
and half a pint of split peas. Stew all to-
gether till tender, adding some stock to
prevent burning; then rub it through a
tamis, and put to the pulp five pints of
veal stock and some blanched water-cres-
ses; make it boil for twenty minutes, skim
it, season it with salt; and serve it up.
N. B. To be the thickness of peas
soup.
Sante, or Spring Soup.
PARE, and cut into shapes, turnips and
carrots, likewise celery heads about two
inches long; wash them, and steam them
separately with a very little water till they
are three parts done; then cut the white
part of the celery into small pieces, like-
wise leeks, cabbage, cos lettuces, endive,
.and chervil, of each a small quantity;
blanch and drain them dry, then put all
IO
the vegetables together; add to them three
quarts of cleared brown stock, and boil
them gently till tender. In spring add
young green peas, tops of asparagus, and
button onions, steamed as the above.
N. B. A small piece of bouillie beef may
be stewed till tender; and ten minutes
before it is to be served up wipe it dry,
and put it into the soup with the vege-
tables.
Onion Soup.
TAKE eight middling-sized peeled oni-
ons, cut them into very thin slices, pass
them with a quarter of a pound of fresh
butter and flour till tender; then add
three quarts of veal stock ; make it toil
twenty minutes; skim it, season it with
salt, and add a leason; mix it well with
a whisk, make it simmer, and serve it
up.
Green Peas Soup.
TAKE one quart of young green peafr,
four turnips pared and cut in the form of
II
dice, two cos lettuces cut in small slices,
two middling-sized onions cut very fine;
wash them, add a quarter of a pound of
fresh butter, and stew them till nearly
done. Then take two quarts of large fresh
green peas, and boil them in three quarts of
veal stock till tender; strain and pound
them, preserving the liquor ; then rub the
peas through a tamis, and add the pulp
with the liquor to the above herbs, a little
flour and water, pepper and salt, and sea-
son to the palate, w T ith a bit of sugar if
approved. Boil all together half an hour;
skim it and when it is to be served up,
add the pulp of some boiled parsley rub-
bed through a tamis to make it look
green.
N. B. Cut pieces of bread into thin
sippets, dry them before the fire, and serve
up on a plate.
Old Peas Soup.
TAKE chuck beef cut into pieces,
knuckles of ham and veal, pickle pork
cut into square pieces of half a pound
12
each ; put all into a pot with peeled tur-
nips, leeks, onions, carrots, and celery,
cut into slices, and some old split peas,
with a sufficient quantity of water; when
it boils, skim it, and add a very small
bunch of dried mint. Let the ingredi-
ents boil till tender, then take the mint
out, rub the soup through a tamis till of
a good thickness; when done, add to the
liquor, turnips cut in form of dice, celery
and leeks cut small and washed. Make
the soup boil, skim it, season with pepper
and salt, and serve it up with the pork
in it. Some bread cut in form of dice,
and fried, to be served up on a dish.
N. B. The pork to be taken out when
nearly done, and added to the soup half
an hour before it is served up.
Peas Soup anotJ.er way.
PUT the peas with the above-mentioned
vegetables into a pot with some water;
stew them gently till tender, then add a
little dried mint, and rub them through
a tamis cloth; put the pulp to some good
veal stock, likewise add some turnips
i
pared and cut into forms like dice, some
leeks and celery cut small and blanched;
season to the palate with pepper and salt;
then making it boil, skim it, and stew r
the herbs till tender. Serve it up with
pieces of pickle pork in it.
N. B. The pickle pork to be cut into
small square pieces and boiled till nearly
done, and then added to the soup a quar-
ter of an hour before it is to be served
up to table. Let the soup be of a proper
thickness.
G'iblet Soup.
LET the giblets be scalded, picked
clean, and cut in pieces; which done, put
them in a stewpan, season them with
herbs and spice, the same as for real tur-
tle; add some veal stock, stew them till
nearly done, pick them free from the
herbs, chop the bones down, strain, thick-
en, and season the liquor, as for real tur-
14
tie; make it boil, then add it to the
giblets, stew them .till tender, and serve
them up with egg and forcemeat balls.
Fish Meagre Soup.
TAKE pieces of different sorts of fish,
such as salmon, skate, soles, &c. Sweat
them till tender, with turnip, onion,
celery, a clove of garlick, and a blade of
mace; then add some plain veal broth.
Let all simmer together for half an hour;
then strain and skim it free from fat;
season with salt and cayenne pepper;
clear it w j ith w r hite of eggs, and colour
w r ith a little saffron.
N. B. It may be served up with celery
or rice in it.
Mock Turtle of Calf s Head.
TAKE a scalp cleaned by the butcher,
scald it for twenty minutes, then wash
it clean, cut it into pieces two inches
square, add a gallon of veal stock, and
boil them till nearly done. Have ready
some pieces of veal cut in form of dice,
but four times larger, seasoned with herbs,
spices, and onions, the same as real tur-
tle; and strain to it the liquor the scalp
is boiled in. Let the meat simmer till
almost done; pick it, and add to it the
scalp with forcemeat and egg balls; then
thicken the liquor as for real turtle, and
when it boils skim it clean, put it to the
meats, and simmer all together half an
hour.
Mutton Broth.
TAKE a neck of mutton cut into pieces,
preserving a handsome piece to be served
up in the tureen. Put all in a stewpot
with three quarts of cold beef stock, or
water with a little oatmeal mixed in it,
some turnips, onions, leeks, celery cut in
pieces, and a small bunch of thyme and
parsley. When it boils skim it clean,
and take the piece of mutton out when
nearly done, and let the other boil till
tender; then have ready turnips cut in
i6
form of dice, some leeks, celery, half a
cabbage, and parsley, all cut small, and
some marigolds; wash them, strain the
liquor of the meat, skim it free from fat,
add it to the ingredients, with the piece
of mutton, and a little pearl barley if ap-
proved; season with salt, simmer all to-
gether till done, and serve it up with
toasted bread on a plate.
Real Turtle.
HANG the turtle up by the hind fins,
and cut off the head overnight; in the
morning cut off the fore fins at the joints,
and the callipee all round; then take out
the entrails, and be careful not to break
the gall; after which cut off the hind
fins and all the meat from the bones,
callipee and callipash; then chop the cal-
lipee and callipash into pieces; scald them
together, the fins being whole, but take
care not to let the scales set. When
cleaned, chop the fins into pieces four
inches long; wash the pieces of the cal-
lipee, callipash, and fins, and put them
into a pot with the bones and a sufficient
quantity of water to cover; then add a
bunch of sweet herbs and whole onions,
and skim it when the liquor boils. When
the fins are nearly done take them out,
together with the remainder of the tur-
tle, when done, picked free from bone.
Then strain the liquor and boil it down
till reduced to one third part; after which
cut the meat into pieces four times larger
than dice; put it into a pot, add a mix-
ture of herbs chopped fine, such as knot-
ted marjoram, savory, thyme, parsley, a
very little basil, some chopped onions,
some beaten spices, as allspice, a few
cloves, a little mace, black pepper, salt,
some veal stock, and the liquor that was
reduced. Boil the meat till three parts
done, pick it free from herbs, strain the
liquor through a tamis sieve, make a pass-
ing of flour and three quarters of a pound
of fresh butter, mixing it well over a fire
for some time, and then add to it madeira
wine, (if a turtle of seventy pounds weight,
C
i8
three pints,) and the liquor of the meat.
When it boils, skim it clean, season to
the palate with cayenne pepper, lemon
juice, and salt, and strain it to the pieces
of fins and shell in one pot, and the lean
meat into another; and if the turtle pro-
duce any real green fat, let it be boiled
till done, then strained, cut into pieces,
and added to the fins and shell, and then
simmer each meat till tender. When it
is to be served up, put a little fat at the
bottom of the tureens, some lean in the
center, and more fat at the top, with
egg and force-meat balls, and a few
entrails.
*
N. B. The entrails must be cleaned
well, then boiled in water till very tender,
and preserved as white as possible, and just
before they are strained off add the balls.
If a callipash is served up, the shell to be
cut down on each side, and chop the
pieces for the soup; the remaining part
of the back shell to be pasted round with
a raised crust, egged, ornamented, and
baked, and the soup served in it in the
same manner as in the tureens.
Callipee.
TAKE a quarter of the under part of a
turtle of sixty pounds weight, and scald
it, and when done, take the shoulder-bone
out and fill the cavity with a good high-
seasoned forcemeat made with the lean
of the turtle; put it into a stewpan, and
add a pint of madeira wine, cayenne pep-
per, salt, lemon juice, a clove of garlick,*,*
a little mace, a few cloves and allspice
tied in a bag, a bunch of sweet herbs, some
whole onions, and three quarts of good
beef stock. Stew gently till three parts
done ; then take the turtle and put it into
another stewpan, with some of the en-
trails boiled and some egg balls; add a
little thickening of flour and butter
to the liquor, let it boil, and strain it
to the turtle, &c. then stew it till ten-
der, and the liquor almost reduced to a
glaize. Serve it up in a deep dish,
C 9
20
pasted round as a callipash, ornamented
and baked.
N. B. I think the above mode of serv-
ing it up in a dish the best, as it fre-
quently happens that the shell of the cal-
lipee is not properly baked.
Glaize for Hams, Larding, roafted Poul-
try) &c.
TAKE a leg of veal,, lean of ham, beef,
some indifferent fowls, celery, turnips,
carrots, onions, leeks cleaned and cut
into pieces, a little lemon peel, mace,
and black pepper, a small quantity of
each; add three quarts of water, sweat
them down till three parts done, dis-
charge with water, and boil it till the
goodness is extracted; then skim it, and
strain the liquor into a large pan. Next
day take the fat from it very clean; set
the stock over a fire, and when warm
clear it with whites and a few yolks of
eggs; then add a little colour and strain
2,1
.
it through a tamis; boil it quick till re-
duced to a glaize, and be careful not to
let it burn.
N. B. In the same manner may be
made glaize of separate herbs or roots,
which will be serviceable on board a ship,
or in the country, where herbs or roots
cannot be procured at all times; and they
are to be preserved in bottles, as they
will not, when cold, be of a portable
substance.
Fisli plain boiled to be prepared tlius :
PUT them in clean boiling pump water
well salted, and when served up to be
garnished with fresh picked parsley and
scraped horseradish; except salt fish, which
should be properly soaked,, then cut in
pieces and put in cold water> and when
it boils let it simmer six or eight minutes,
and serve it up on a napkin with boiled
parsnips and potatoes round, or on a plate,
and egg sauce in a boat.
c 3
N. B. Fish should be chosen very fresh
and of -good appearance, it adding as much
to their beauty as gratifying to the pa-
late when dressed, there being in my
opinion but two sorts good and bad.
But as an exception to the above obser-
vation, skate will be better for eating if
kept for one or two days in a cool place
before it is dressed.
Fish generally fried,
PIECES of skate.
Whitings.
Fillets of haddocks.
Smelts
Soles.
Perch.
Flounders.
Slices of hollibut.
Slices of cod.
To prepare the above for frying,
WIPE the different sorts of fish dry,
beat yolk of eggs, and spread it over
them with a paste brush; then put
crumbs of bread over the egg. Have
plenty of lard in an iron frying pan, and
when it almost boils put a proper quantity
and fry them of a fine gold colour;
drain them dr* 7 , and serve them up with
fried parsley.
N. B. The crumbs to be rubbed
through a hair sieve. The parsley also
to be picked, washed, and dried with
a cloth, then to be put into the lard not
very hot, and fried of a green colour.
Sprinkle a little salt over.
Broiled Fish prepared thus:
WIPE the fish dry, flour them well,
and have the gridiron clean; then rub
C 4
24
the bars with a veal caul, and put the
fish at a proper distance. Broil them
gently over a clear coal fire till of a fine
colour, and serve them up directly.
N. B. Fish in general to be floured,
except herrings, which are only to be
scored with a knife, and the following
methods of broiling other fish to be ob-
served.
Broiled Salmon to be prepared thus :
*.-
TAKE pieces or slices of salmon, wipe
them dry, dip them in sweet oil, and
season with pepper and salt; fold them
in pieces of writing paper, broil over a
clear fire, and serve them up very hot.
N. B. In the same manner are to be
done red mullets, &c.
Brolkd Mackarel, common way.
WIPE them dry, split them down the
back, sprinkle with pepper and salt, and
broil them gently.
To stew Fish.
ADD to some cullis a few chopped
eshallots, anchovies, a bay leaf, horsera-
dish scraped, a little quantity of lemon
peel, and some red port; season it well
w r ith cayenne pepper, salt, and juice of
lemon, and when it boils let it be of a
proper thickness, and strain it to the fish;
then stew it gently, and serve it up in a
deep dish with the liquor, arid fried bread
round it. If carp or tench, some of the
hard roe mixed in batter and fried in
pieces. The roes likewise of different
fish may be stewed in the same manner,
and served up as a dish of themselves.
Eels, soles, or other fish may be done
the same way.
36
Water souchee of Perch, Flounders, Soles,
Eels, &c.
TAKE perch cleaned and fresh crimp-
ed; put them into boiling pump water
well-seasoned with salt, and when they
boil, skim them clean. Take them out
with a large skimmer, put them into a
deep dish, strew parsley roots and scalded
parsley over, and add some of the liquor.
Serve them up as hot as possible, with
slices of brown bread and butter on a
plate.
N. B. The time the fish are to boil
must be according to their size ; and the
parsley roots are to be cleaned, cut into
slips, and boiled by themselves till ten-
der.
Roqfled Pike or Sturgeon.
LET the fish be well cleaned, then
make a stuffing of capers, anchovies,
7
27
parsley and thyme chopped fine, a little
grated nutmeg and lemon peel, pepper,
salt, breadcrumbs, fresh butter, and an
egg. Fill the fish and sew it up; turn
it round, and fasten the head with the
tail; then egg the fish over and bread-
crumb it; after which bake or roast it
gently till done, and of a good brown
colour. Serve it up w 7 ith a sauce over,
made of cullis, fresh butter, cayenne,
anchovie essence, and lemon pickle.
Bacqmlllo with Herbs.
LET the fish be well soaked ; then boil
them and pick free from bone. Wash and
chop small some spinach, sorrel, green
onions, and parsley; after which add fresh
butter, essence of anchovies, cayenne
pepper, and plenty of the juice of Seville
oranges. Sweat the herbs down, add the
fish, and simmer them till tender.
Entree of Eels.
TAKE good-sized eels, bone and cut
them in pieces of three inches long; pass
them over a slow fire in a small quantity
of sweet herbs and eshallots, fresh butter,
pepper, salt, and lemon juice. When three
parts done put all on a dish, dip each
piece in the liquor, breadcrumb, and broil
them over a clear fire. Serve them up
with anchovie sauce in a boat.
Entree of Soles.
LET good-sized soles be cleaned and
filletted; roll them up, put them into a
stewpan, add a little fresh butter, lemon
juice, pepper, and salt, and simmer them
over a slow fire till done. Serve them
up with a sauce over, made of button
onions, mushrooms, egg balls, pickle
cucumbers scooped round, slices of sweet-
59
breads, and good strong cullis coloured
with lobster spawn.
N. B. The above fillets may be fried,
and served up with the sauce round.
Entree of Whitings, &c.
TAKE fillets of haddocks or whitings,
wet them with whites of eggs, and lay
upon them slices of salmon, seasoned with
pepper and salt. Put them into a stew-
pan with a little fresh butter; stew the
fish over a slow fire till done, with the
pan close covered. Serve them up with
a sauce over, made with chopped parsley,
chopped mushrooms and eshallots, a little
rhenish wine, mustard, and cullis, mixed
and boiled together for ten minutes.
Entree of Salmon.
MAKE white paper cases, and put a
little sweet oil at the bottom of each.
3
Cut into pieces some fresh salmon, pep-
per and salt them, and put them into
the cases; then set them over a fire on a
baking plate and in a stewpan covered
over, with a fire at top and bottom.
When broiled enough, serve them up
with poached eggs on the top of the sal-
mon, and anchovie sauce in a boat.
Entree of Smelts, &c.
CLEAN, turn round, and fry of a good
colour, some fresh smelts; then three
parts boil a slice of fresh crimped cod cut
two inches thick; pull it into flakes, have
ready some benshamelle, whisk it with
the yolks of two eggs, add the flakes of
the cod, season with salt and lemon juice
to the palate, and simmer the fish over
a slow stove till done. Serve it up with
the fried smelts round the dish, and a
few over the stew.
Entree of MackareL
SPLIT them down the back, season
with pepper and salt, and lay a sprig of
fennel in them. Broil them gently, and
when served up, the fennel to be taken
out, and a mixture of fresh butter, chop-
ped parsley, green onions, pepper, salt,
and plenty of lemon juice to be put in
its stead.
Mackarel the German way.
SPLIT them down the back and season
with pepper and salt; broil them, and
serve them up with the following sauce
in a boat: pick and wash fennel, parsley,
mint, thyme, and green onions, a small
quantity of each. Boil them tender in a
little veal broth; then chop and add to
them some fresh butter, the liquor, a
grated nutmeg, the juice of half a lemon,
a little cayenne pepper and salt. Let it
boil, and make it of a proper thickness
with flour and water.
Olios, or a Spanish Dish.
THE articles that are wanted consist
of the following: viz.
Leg of mutton of ten pounds.
Leg of veal ditto.
Chuck beef ditto.
Lean ham six pounds.
Best end of a neck of mutton.
Breast of veal, small.
Two pieces of bouillie beef of one
pound each.
Two pair of pigs feet and ears.
A bologna sausage.
A fowl.
A pheasant.
Two partridges.
Two ruffs and rees.
Two quails.
Two teal.
Two pigeons.
33
Two rabbits.
One hare.
Two stags tongues.
One quart of burgonza peas.
Turnips.
Carrots.
Celery.
Onions.
Leeks.
Parsley.
Thyme.
Garlick.
Allspice.
Cloves.
Mace.
Nutmegs.
Black pepper.
Haricot roots.
Fried bread.
Eggs.
Saffron, and
Lemons,
D
34
The Olio to be made as follows:
TAKE the beef, veal, mutton, and
ham; cut them into pieces, put them
into a pot, cover with water, and when
it boils skim clean; then add carrots,
celery, turnips, onions, leeks, garlick,
parsley, and thyme, tied in a bunch;
allspice, cloves, nutmeg, black pepper,
mace, and a little ginger, put in a cloth.
Boil all together till it becomes a strong
stock, and strain it. Then cut the breaffc
of veal into tendrons, and beft end of
neck of mutton into steaks, and half fry
them; pigs feet and ears cleaned; hare
cut into joints and daubed with bacon;
bouillie beef tied round with packthread;
poultry trussed very neat, with the legs
drawn in close; the tongues scalded and
cleaned; and the rabbits cut into pieces.
When the different articles are ready,
blanch and wash them, then braise each
35
in a separate stewpan, with the stock
that was strained. When the different
things are braised enough, pour the
liquors from them into a pan, leaving a
little with each to preserve from burn-
ing. When they are to be served up,
skim the liquor very clean, and clear
it with whites of eggs ; then cut tur-
nips and carrots into haricots, some but-
ton onions peeled, and heads of celery
trimmed neat; after which blanch them,
cut the bologna sausage into slices, boil
the burgonza peas till three parts done,
then mix all together, add some of the
cleared liquor, and stew them gently
till done. The remainder of the liquor
to be coloured with a little saffron, and
served up in a tureen with a few bur-
gonza peas in it.
When the olio is to be served up,
take a very large deep dish, make several
partitions in it with slips of fried bread
dipped in w 7 hites of eggs, and set it in a
D 2
36
slow oven or before a fire; then lay the
tendrons, birds, beef, mutton, fowls, &c.
alternately in the partitions, and serve up
with the haricot roots, &c. over.
N. B. The whole of the liquor to be
seasoned to the palate with cayenne pep-
per and lemon juice.
[This receipt for a Spanish olio is only
written to shew how expensive a dish
may be made, and which I saw done.
As a substitute I have introduced the
following english one, which has been
generally approved; and I think, with
particular attention, it will exceed the
former in flavour.]
Hodge Podge, or Eng/i/k Olio.
TAKE four beef tails cut into joints,
bouille beef two pieces about a quarter
of a pound each, and two pieces of pic-
37
kle pork of the same weight. Put them
into a pot, cover with water, and when
it boils skim clean, and add half a sa-
voy, two ounces of champignons, some
turnips, carrots, onions, leeks, celery, one
bay leaf, whole black pepper, a few all-
spice, and a small quantity of mace.
When the meats are nearly done, add
two quarts of strong veal stock, and when
tender take them out, put them into a
deep dish, and preserve them hot till they
are to be served up; then strain the
liquor, skim it free from fat, season to
the palate with cayenne pepper, a little
salt, and lemon juice, and add a small
quantity of colour; then have ready tur-
nips and carrots cut into haricots, some
celery heads trimmed three inches Ions;,
and some whole onions peeled. Let
them be sweated down, till three parts
tender, in separate stewpans, and strain
the essences of them to the above liquor;,
clear it with whites of eggs, strain it
through a tamis cloth, mix the vegeta-
bles, add the liquor to them, boil them
38
gently for ten minutes, and serve them
over the meats.
Light Forcemeat for Pies or Fowls, f?c.
CUT in pieces lean veal, ham, and
fat bacon; add chopped parsley, thyme,
eschallots, a little beaten spices, juice of
lemon, pepper and salt, a few cleaned
mushrooms, or mushroom powder. Put
over a slow fire till three parts done; then
pound in a marble mortar till very fine,
and add a sufficient quantity of yolk of
raw eggs and breadcrumbs to bind it.
Forcemeat Balls for Ragouts,
CUT lean veal and beef suet into small
pieces, and add chopped parsley, thyme,
marjoram, savory, eschallots, pepper, salt,
breadcrumbs, a little grated nutmeg, and
yolk of raw eggs. Pound ail well toge-
ther, and roll into balls.
39
N. B. The balls should be boiled
or fried before they are added to any
thing.
Egg for Balls.
BOIL six eggs, take the yolks, pound
them, and add a little flour and salt, and
the yolks of two raw eggs. Mix all well
together, and roll into balls. They muft
be boiled before added to any made 'dish
or soup.
Om/ets of Eggs for garni/king or cutting in
Slips. '
>*.
TAKE eggs, break them, -and put the
yolks and whites into separate pans; beat
them up with a little salt, and then put
them again into separate earthen vessels
rubbed with sweet oil. Have ready a
pot of boiling water over a fire, put them
in close covered, and let the omlets steam
till thoroughly done.
Ox Cheek.
BONE and wash clean the cheek; then
tie it up like a rump of beef, put it in
a braising pan with some good stock (or
water); when it boils, skim it, add two
bay leaves, a little garlick, some onions,
champignons, celery, carrots, half a small
cabbage, turnips, a bundle of sweet herbs,
whole black pepper, a little allspice and
mace. Let the cheek stew till near
done, then cut off the ftrings, put the
cheek in a clean stewpan, strain the
liquor through a sieve, skim off the fat
very clean, season with lemon juice,
cayenne pepper and salt, add a little
colour, clear it with eggs, strain it
through a tamis cloth to the cheek,
and stew it till tender.
Beef Tails.
CUT the tails into joints, and blanch
and wash them; then braise them till
tender, drain them dry, and serve them
up with haricot sauce over.
Haricot Sauce.
TAKE clean turnips and carrots, and
scoop or cut them into shapes, some ce-
lery heads cut about two inches long,
button onions peeled, some dry or green
morells, and artichoke bottoms cut into
pieces. Let them all be blanched in
separate stewpans till three parts done;
then drain and put them all together
with some small mushrooms stewed,
and a good cullis well-seasoned, and
simmer the vegetables till done,
Beef Collops.
TAKE the fillet from the under part
of a rump of beef, cut it into small thin
slices, and fry them till three parts done ;
then add to them slices of pickle cucum-
bers, small mushrooms stewed, blanched
oysters, some good-seasoned cullis, and
stew them till tender.
Fillet of Beef larded.
TAKE a fillet or piece of a rump, force
it and lard it with bacon, turn it round
like a fillet of veal, roaft it, glaize the
top, and serve it up with the following
sauce made with cullis, lemon pickle,
and ketchup ; add likewise some scalded
celery heads and button onions; then
stew till tender, and put the sauce round
the beef.
43
Beef Pallets.
SCALD and scale the pallets clean, and
boil them till tender; when cool roll
them up with forcemeat in the middle,
and tie them with thread; braise them
as white as possible and serve them up
with a sauce made of ham, breast of
fowl, pickle cucumbers, omlets of eggs,
and good-seasoned cullis or benshamelle.
N. B. The ham, &c. are to be cut in
the form of dice, and the omlets made
as omlets for garnishing.
Rump of Beef a-la-daube, or braised.
BONE a rump of beef and daub it with
slips of fat bacon, seasoned with sweet
herbs, eschallots, beaten spices, pepper,
and salt. Bind it round with packthread,
44
and braise it till tender; then wipe it dry,
glaize the top, and serve it up with
the sauce round. Either Spanish onion
sauce, or savoy, haricot, or ashee sauce
may be used.
N. B. It may be served with the sauce
either plain or daubed.
To make Spanish Onion Sauce.
BRAISE six Spanish onions with the beef
till three parts done; then peel them,
and add some good cullis, seasoned with
cayenne pepper, salt, lemon juice, and a
little sifted lump sugar, and stew them
till tender.
Savoy Sauce.
CUT some savoys in quarters, blanch
them, and then tie them round and
braise them with the beef till half done.
45
Take them out of the liquor, cut off the
string, and put them into a stewpan
with good strong cullis, and simmer
them till tender.
Asliee Sauce.
TAKE some pickle cucumbers chop-
ped small, then capers, parsley, eschallots,
breast of a fowl, lean of ham, carrots,
and yolks and whites of eggs. Then add
to them a good- seasoned cullis and a
little mushroom ketchup. Simmer all
together a quarter of an hour.
N. B. The ham, fowl, egg, and carrot
to be boiled before they are chopped.
Brisket of Beef with Spanish Onions.
To be done in the same manner as
the rump, but not to be daubed with
bacon.
Brisket of Beef with As J Lee or Haricot.
To be done in the same manner as
the preceding.
Rump of Beef a- la mode.
BONE the rump, daub it with slips
of fat bacon seasoned with sweet herbs,
beaten spices, and pepper and salt. Bind
it round with packthread, put it into a
braising pan, cover it with some veal
stock, make it boil, skim it, and add a
pint of red port, some onions, turnips,
celery, a few bay leaves, garlick, cham-
pignons, a few whole allspice, and a lit-
tle mace. Let it stew till nearly done;
then take it out of the liquor, cut off the
strings, wipe it dry, and put it into a
clean stewpan. Then strain the liquor,
skim the fat off clean, season with ca-
yenne, salt, a gill of vinegar, lemon
pickle, and a small quantity of juice of
lemon; add a little colour, clear it with
7
47
N
whites of eggs, and strain it through a ta-
mis cloth to the beef. Stew it gently till
done, and serve it up in a deep dish.
N. B. To the liquor, when cleared
with eggs and strained, may be added
some passing of flour and butter, by way
of thickening, if approved. The reason
for clearing the liquor is, that it will
make it appear bright either thickened
or plain.
Baked Beef.
BONE a leg of beef, wash it clean,
chop plenty of parsley, a middling quan-
tity of thyme, eschallots, marjoram, sa-
vory, and a little basil. Then mix them
together, and add a small quantity of
beaten allspice, mace, cloves, pepper, and
salt. Rub the beef well with the ingre-
dients, set it in an" earthen pan, put to.
it a gill of vinegar, half a pint of red port,
eight middling-sized w^hole onions peeled,
two bav leaves, a few fresh or dried
48
champignons. Let the meat remain till
next day; then add a sufficient quantity
of water to it, cover the pan close, and
bake the meat till tender.
Marrow Bones.
CHOP the bones at each end so as to
stand steady; then wash them clean, saw
them in halves, set them upright in
a saucepan with water, and boil them
two hours. Serve them up very hot,
and with fresh toasted bread.
Mutton Rumps marinated.
CLEAN and cut the rumps of an equal
length, and lay them in a pan and the
marinate liquor for a whole night; then
pass them in butter till nearly done. Lay
them on a dish to cool, wash them over
with yolk of egg, and breadcrumb them.
Fry them gently in boiling lard till done,
49
and of a nice colour. Drain them dry,
and serve them up with a very good-sea-
soned cullis sauce and ketchup in it.
N. B. In the same manner may be done
mutton steaks.
To make Marinate.
TA KE a little gravy, vinegar, salt, whole
black pepper, a few bay leaves, onions
sliced, a clove of garlick, and a little
thyme. Boil all together and strain it.
Haricot Mutton Cutlets.
CUT a loin or best end of a neck of
mutton into steaks, trim them neat, and
fry them till three parts done, and of a
nice colour. Put them into a stewpan,
add a little liquor to preserve them
from burning, and simmer till tender.
Lay the steaks round in a dish, and serve
them up with haricot sauce over.
N. B. The essence that the steaks were
E
5
stewed in to be strained, skimmed clean
from fat, and added to the sauce.
Fillet of Mutton with Cucumbers.
TAKE the best end of a neck of mut-
ton, cut off the under bone, leaving the
Jong ones on; then trim it neat, lard it,
or let it remain plain; roaft it gently,
glaize it, and serve it up with cucumber
>auce under.
Stewed Cucumbers.
TAKE fresh gathered cucumbers, pare
them, cut them into shapes if seedy, or
slices if young. Put them into a stew-
pan, and add a little salt, vinegar, and
an onion. Simmer them over a fire till
nearly done and the liquor reduced, or
fry them with a bit of fresh butter, and
add a good strong cullis. Let the cu-
eumbers stew till done, and serve them
up with the mutton, which may be
roasted with larding (or plain).
N. B. The cucumbers may be served
as an entree of itself, and fried bread put
round them.
Mutton Cutlets with Potatoes.
CUT a loin of mutton into steaks, beat
them with a chopper, and trim them
neat. Pass them in sweet herbs, eschal-
lots, pepper, salt, and lemon juice. When
nearly done, lay them on a dish till almost
cool, and then egg, breadcrumb, and
fry them in boiling lard till of a light
brown colour. Place the steaks round
in a dish, leaving a cavity in the center,
which is to be filled up with potatoes,
and the sauce under the steaks.
N. B. The potatoes to be peeled,
scooped, or cut into shapes. Then fry
them of a light colour, and put them
E 2
before the fire till wanted; and add to
the sauce the steaks were passed in, a
little cullis and ketchup ; then strain and
reduce it almoft to a glaize.
Mutton Cutlets a la Mamteuon.
GET the beft end of a loin of mutton^
take off the under bone, and cut it into
chops; beat them, and trim them neat;
then add to them a bit of fresh butter,
chopped parsley, thyme, eschallots, pep-
per, salt, a little pounded mace, and
lemon juice. Pass them till nearly done;
then lay them on a dish, pour the liquor
over the chops, and, when nearly cool,
breadcrumb, and put them separately in
oiled white paper; fold them up, broil
them over a slow fire, and serve them up
with hot poivrade sauce in a boat.
i
N. B. See Poivrade Sauce receipt.
Cutlets a la Irish Stew.
i
GET the best end of a neck of mutton,
take off the under bone, and cut it into
chops; season them with pepper, salt,
a little mushroom powder, and beaten
mace. Put them into a stewpan, add
a large onion sliced, some parsley and
thyme tied in a bunch, and a pint ot
veal broth. Simmer the chops till three
parts done, then add some whole pota-
toes peeled, and let them stew till done.
Serve it up in a deep dish.
N. B. Let the parsley and thyme be
taken out when the stew is to be served
up.
Pork Cutlets with Red or White Cabbage.
TAKE a piece of back pork, cut it
into chops, beat and trim them, season
with pepper and salt, broil them gently
3
54
till done and of a light brown colour.
Serve them up with stewed red or white
cabbae under.
To stew Cabbage.
CUT the cabbage into slips, and blanch
and drain them dry. Put them into a stew-
pan, with a bit of fresh butter, pepper,
salt, an onion, some vinegar, half a pint
of veal broth, and a little allspice tied in
a cloth. Stew the cabbage gently till
done and the liquor nearly reduced, and
then take the spice and onion out.
Pork Cutlets with Robert Sauce.
GET a piece of back pork, or the best
end of a loin, and take off the under
bone; then cut the chops neat, season
with pepper and salt, broil them gently,
and serve them up with the sauce un-
derneath.
To make Rob erf Sauce.
TAKE some cullis, a bay leaf, an onion
sliced, a blade of mace, a little mustard,
and a o;ill of rhenish wine. Boil all to-
o
gether a quarter of an hour, strain it,
and reduce it nearly to a glaize.
Pork Cutlets another way.
TRIM the chops neat as above, pass
them with a bit of fresh butter, chopped
eschallots, pepper, salt, and a little lemon
juice. When nearly done, breadcrumb
and broil them till of a light brown co-
lour. Serve them up with the following
sauce placed underneath; that is to say,
cullis, mushroom, ketchup, lemon pickle,
and mustard, a little of each, and reduce
nearly to a glaize.
E 4
Fillet of Pork roafted.
TAKE a piece of back pork, cut the
chine bone from the 'under part, and lay
it in a marinate all night. When it is
to be roasted run a lark spit through, tie
it on another spit, cover it with paper,
and roaft it gently ; and when to be
served up, if not coloured enough, glaize
it lightly, and put some robert sauce
underneath,
Pigs Feet and Ear$.
TAKE prepared feet and pass them,
with chopped parsley, thyme, eschallots,
pepper, salt, and lemon juice. When
done, breadcrumb and broil them gently.
Let the ears be cut in slices, and add
>
cullis well-seasoned ; then stew them for
ten minutes, and serve them up with
the feet over.
57
To prepare Pigs Feet and Ears.
SCALD and clean them; then split the
feet and tie them round with packthread;
put them in a pot covered with water;
make it boil, skim it clean, and add a
little garlick, thyme, eschallots, onions,
bay leaves, whole black pepper, allspice,
mace, salt, and udder of veal. Braise
them till tender, and put them in aa
earthen pan for use.
Compotte of Pigeons,
CUT off the pinions, draw r the legs in
close, colour the breaft in boiling hot
lard, and then blanch and wash them;
which done, put them in a stewpan,
add a little veal broth, and simmer them
gently till nearly done, and then make a
ragout of blanched sweetbreads, button
mushrooms, truffles, morells, artichoke
bottoms, egg balls, cull is, and the liquor
of the pigeons strained, and season well
to the palate. Let the ingredients stew
for ten minutes, then add them to the
pigeons, and serve up all together in a
deep dish.
Pigeons a la Craupldme.
CUT off the pinions, draw in the legs,
cut the breast so as to lay back, then
pass them with sweet herbs, mushrooms,
eschallots chopped fine, a little fresh but-
ter, grated nutmeg, lemon juice, pep-
per, and salt. Let them simmer till
nearly done; then lay them on a dish,
and when nearly cool, egg with yolk of
eggs, and strew them with crumbs of
bread rubbed through a fine hair sieve.
Fry them of a light colour in boiling hot
lard (or broil them). Serve them up
with a good cullis and sharp sauce un-
derneath.
Pigeons gjdixeJ.
PUT some good-seasoned forcemeat in
the pigeons, cut off the pinions, lay back
the legs, blanch them, and roast them
gently with vine leaves and bards of fat
bacon over them. When they are to be
served up glaize the top part, and serve
them with cullis sauce, or celery heads,
or asparagus tops, &c. under them.
Pigeons a la SouselL
BONE the legs and wings of four pi-
geons and draw them in; then fill them
with a high-seasoned forcemeat, and
braise them in a half pint of veal stock.
When done enough, take the pigeons
put, wipe them dry, glaise the top, and
serve them up w r ith stewed sorrel un-
derneath.
N. B. The liquor they were braised in
to be strained, skimmed free from fat,
I
6o
and reduced almost to a glaize, and added
to the sorrel. (Or they may, when three
parts done, be wiped dry, egged and
breadcrumbed over, then fried in boil-
ing lard, and served up with sorrel sauce
underneath as above).
Hashed Calf's Head.
TAKE a head, without the scalp, chop-
ped in half; wash and blanch it, peel
the tongue, cut it in slices, and likewise
the meat from the head. Add blanched
morells and truffles, egg and forcemeat
balls, stewed mushrooms, artichoke bot-
toms, and well-seasoned cullis. Let the
meat stew gently till nearly done, and
then add slices of throat sweetbreads.
When it is to be served up, put round
the hash the brains and rashers of bacon;
and, if approved, half the head to be put
on the top, which is to be prepared thus:
One half of the head when blanched to
be done over with yolk of raw egg; then
season with pepper and salt, strew with
6i
fine breadcrumbs, bake till very tender,
and colour with a salamander if requi-
site. The brains to be egged and rolled
in breadcrumbs, and fried in boiling lard.
The rashers of bacon to be broiled.
Breast of Veal en Gallenttne.
BOXE the veal and lay a light force-
meat over it, and upon that some slips
of lean ham, pickle cucumbers, fat ba-
con, and omlets of eggs white and yel-
low. Roll it up tight in a cloth, tie each
end, and braise it till tender. When it
is to be served up, take it out of the cloth,
wipe it dry, and glaize the top; then put
under it stewed sorrel or stewed celery
heads, or ragout.
Breast of Veal Ragout.
TAKE off the under bone and cut the
breast in half, lengthways; then cut them
in middling-sized pieces, fry them in a
63
little lard till of a light brown colour,
wipe them dry, put them into a stew-
pan with half a pint of veal stock, sim-
mer them till nearly done and the liquor
almost reduced; then add blanched mo-
rell, truffles, slices of throat sw r eetbread,
egg balls, artichoke bottoms, a little
ketchup, and some cullis; season to the
palate with cayenne pepper and salt, and
a little lemon juice. Let all stew toge-
ther till done.
Neck of Veal en Erison.
CUT off the scragg and the under
chine bone, then lay a light forcemeat
on the top of the veal about half the way,
and wash it with whites of eggs with a
paste brush, and work a sprig or any
other device as fancy directs, with pickle
cucumber, ham, breast of fowl, omlets
of eggs white and yellow r , boiled carrots,
and some capers. Put the veal into a
stewpan, add a little stock, and stew it
gently till tender, taking care the orna-
63
ment is not disturbed. When it is to
be served up glaize the plain part, and
put under a cullis sauce with asparagus
or peas.
N. B. In the same manner may be
done heart sweetbreads.
Neck of Veal larded.
TAKE off the under bone of a neck of
veal, leave only a part of the long bones
on; trim it neat> lard it, and roast it
gently with a veal caul over. Ten mi-
nutes before it is done take off the caul,
and let the veal be of a very light colour.
When it is to be served up glaize it, and
put under some sorrel sauce, celery heads,
or asparagus tops.
Veal Cutlets larded.
CUT the beft end of a neck of veal into
chops, leaving only a part of the long
bone; then lard, blanch, and braise them;
64
and when they are to be served up, drain,
dry, glaize, and place them round each
other in a dish, and put green truffle
sauce, or white mushroom sauce, in the
center.
Loin of Veal a la Cream.
TAKE the best end of a loin of veal,
joint it, and cut a little of the suet from
the kidney; cause it to lay flat, and then
make an incision in the center of the
top part about three inches deep and six
inches long. Take the piece out, chop
it, add to it the suet or beef marrow,
parsley, thyme, green truffles, mush-
rooms, eschallots, lemon peel, chopped
very fine, and season it with pepper and
salt, and a little beaten spice. Put all
together into a marble mortar, add the
o
yolks of two eggs, and a little french
bread soaked in cream ; then pound the
ingredients well, and fill the cavity with
the forcemeat, and cover it with a piece
of veal caul; after which tie it down
65
close and cover the whole with a large
piece of caul, roast it gently, and when
it is to be served up, take off the large
piece of caul, let it colour a little, glaize
it lightly, and put under it a benshamelle
or a ragout of sweetbreads, &c.
N. B. In the same manner may be
done a fillet of veal instead of plain
stuffing;.
Veal Tendrons (brown or white).
a breast of white veal, cut off
the under bone and the top skin; then
cut it into three long slips, and the slips
again into pieces of two inches thick;
blanch and put them into a stewpan,
then add a little water,, bards of bacon,
and slices of lemon. Braise them till
tender, drain them dry, and serve them
up with green truffle sauce, or celery,
asparagus, or peas. The sauce to be
served over the veal.
66
Celery Sauce, (white], for Vcal^ Chickens,,
Turkies,
CUT celery heads three inches long,
trim them, wash and blanch them, drain
them dry, add a little stock, boil them
till nearly done, and the liquor almost
reduced; then put to them some bensha-
melle, and, if approved, five minutes be-
fore the sauce is put over the meat or
poultry, add a leason of two yolks of eggs
and cream.
Celery Sauce, (brown,) for Pullets, &c.
DRESS celery heads as above, but in-
stead of benshamelle add a good cullis
only.
V
N. B. The above sauces may be served
up in dishes with fried bread round the
celery heads, as an entree of itself.
Veal Outlets au natural.
CUT the best end of a neck of veal
into chops, trim off the bone, pass the
steaks with a bit of fresh butter, chopped
parsley, thyme, and eschallots, and sea-
son with pepper, salt, and lemon juice.
When nearly done, lay them on a dish
with the liquor; and when cool, egg,
breadcrumb, and broil them gently. Serve
them up placed round each other, with a
sauce in the center made with cullis, a
little ketchup, lemon pickle, and arti-
choke bottoms cut into pieces.
Veal Gallops (brown).
CUT veal cutlets (taken from the fil-
let) into small thin pieces, and fry them
in a little boiling lard till of a light brown
colour. Drain them dry, put them into
a stewpan, add cullis, stewed mushrooms,
some blanched truffles, morells, pieces of
F z
68
artichoke bottoms, some slices of throat
sweetbreads, and egg balls. Let them
simmer over a slow fire till tender, sea-
son to the palate, and serve them up with
rashers of broiled bacon round them.
Veal Co Hops (white).
CUT the collops as for brown, but in-
stead of frying, put them into a stewpan
with a bit of fresh butter, a little lemon
juice, and a blade of mace. Simmer
them till nearly done, then strain the
liquor to some benshamelle, and add the
collops with some slices of throat sweet-
breads, some cocks combs blanched, egg
balls, pieces of artichoke bottoms, and
stewed white mushrooms. Let them
stew gently, season to the palate with
salt, and make the sauce ot a sufficient
thickness to adhere to the ingredients.
N. B. Five minutes before the collops
are to be served up a leason may be added
of eggs and cream .
6 9
Frlcando Veal.
CUT off a long or round piece of veal
from the leg, beat it flat with a chopper,
and make an incision in the under part.
Put into it a little light forcemeat, sew it
up, lard the top part with pieces of fat
bacon very neat, blanch it, put it into a
stewpan with a little stock, and cover it
close; then let it stew T till very tender,
and the liquor nearly reduced. When
it is to be served up glaize the larding,
and put stewed sorrel under.
N. B. The forcemeat, if not approved,
may be omitted; and instead of only one
piece of veal, three or four small pieces
may be served on a dish.
Sorrel Sauce.
WASH clean, squeeze and chop fine,
plenty of sorrel, and put into it a stew-
70
pan with a bit of fresh butter; stew it
till the liquor is almost reduced, and then
add a little strong cullis. Let the sauce
o
be of a good thickness.
Veal Olives.
CUT thin bards of fat bacon of six
inches long and four broad, lay upon
them very thin slices of vxal of the same
dimensions, wash the veal with yolk of
egg, and put upon it some light force-
meat. Then roll them up, run a lark
spit through sideway of each olive, tie
a string over them to prevent their fal-
ling off, trim each end with a sharp
knife, roast them gently, and froth and
serve them up with a cullis sauce under
Breast of Veal with Oysters.
^
CUT off the under bone of a breast of
white veal, and the skin from the top;
7
71
then blanch and braise it, or roast it
gently till very tender with a veal caul
over. When it is to be served up take
off the caul, glaize the top of the breast,
and put round it white oyster sauce.
(See receipt for Oyster Sauce.}
Lamb's Head minced.
CHOP the head in halves, and blanch
it with the liver, heart, and lights. Then
chop the heart, &c. and add to them a
little parsley chopped very fine, a small
quantity of shredded lemon peel, and
some cullis; then stew it gently till done,
and season to the palate. Wash the head
over with yolk of egg, season it with
pepper and salt, strew fine breadcrumbs
over, and bake it gently till very tender.
When it is to be served up, colour it
with a salamander, put the rrruce under,
and the brains fried round it, with rash-
ers of broiled bacon.
F 4
7)
-
N. B. To prepare the brains, clean
them in warm water, wipe them dry,
dip them in yolk of egg, breadcrumb,
and fry them in boiling lard.
Breast of Lamb 'with BenshameUe.
TAKE off the under bone, then blanch
and put it into a stewpan, with parsley,
thyme, and eschallots, chopped very fine,
a bit of fresh butter, pepper, salt, a little
essence of anchovie, and lemon juice.
Let it simmer over a slow fire till nearly
done; then lay it on a dish, and, when
almost cool, egg and breadcrumb it,
broil it over a slow clear fire till tender,
and let it be of a nice brown colour.
Serve it up w r ith a benshamelle sauce
under.
Breast or Tendrons of Lamb en Matelote.
CUT the breast into two long slips,
trim off the bone and skin, cut them into
73
small pieces, blanch and boil them in a
little stock and lemon juice. When
nearly done, add peeled and half-boiled
button onions, pieces of pickle cucum-
ber cut of the same size, a few button
mushrooms stewed, some slices of throat
sweetbreads, blanched omlet of egg (the
same kind as for garnishing) cut into
pieces the form of dice, and lean ham
cut in the same manner; then add a
cullis or benshamelle. When it is to
be served up, put sippets of fried bread
round.
Breast of Lamb with Peas.
\,
CUT off the under bone, and then
blanch and braise it. When it is to be
served up, glaize the top and put the
stewed peas under.
V
To stew Peas for Sauce: for Lamb, Veal,
Chickens., &c.
i
To a quart of shelled young green peas
add two ounces of fresh butter, a very
74
little sifted sugar, and some salt. Put
them into a stewpan, cover it close, sim-
mer the peas till nearly done, then add
some good-seasoned cullis, and stew them
till tender.
Lamb Cutlets with Cucumbers.
TAKE the bone from a loin of lamb,
cut it into chops, beat them flat with a
chopper, and trim off some of the fat.
Pass them with a piece of fresh butter,
chopped parsley, thyme, eschallots, le-
mon juice, and pepper and salt. When
three parts done, put them on a dish,
and, when nearly cool, egg, breadcrumb,
and fry them in boiling lard till of a light
brown colour. Drain them dry, place
them round each other in the dish, and
serve them up with the cucumber sauce
in the center.
N. B. In the same manner may be
done mutton and veal cutlets
75
Neck of Lamb g/aized.
CUT the scragg and the chine bone
from a neck of house lamb; then take oft
the skin, trim part of the fat away to
lard the neck lengthways, blanch it, and
braise or roast it gently with a veal caul
over. When it is to be served up, glaize
the larding, and put round it white onion
sauce made thus:
Onion Sauce.
TAKE boiled onions, rub them through
a hair sieve; then add to them fresh but-
ter, cream, flour, salt, a very little of each,
and let it stew five minutes.
Lamb Cutlets with Tendrons.
CUT a neck of house lamb into chops,
leaving only the long bone; then beat
76
them flat, and pass them with parsley,
thyme, eschallots, chopped very fine, and
add a little lemon juice, mushroom pow-
der, pepper, and salt. When they are
three parts done lay them on a dish, and
when half cold breadcrumb them and
broil them on a stewpan cover over a slow
fire with a bit of fresh butter. When they
are to be served up, put in the center of
the dish some braised tendrons of the
breast of lamb, and round them the
cutlets, and turnip sauce over the cen-
ter.
Turnip Sauce.
PARE four turnips, sweat them with
a little water till they are done and the
liquor reduced, then rub them through
a tamis sieve. Add to them a small
quantity of benshamelle, and then cut
some more turnips in shapes as for a ha-
ricot. Sweat them in the like manner,
and add the benshamelle to them.
77
Lamb Cutlets with Tendrons another way.
\
THE tendrons may be served in the
center of the dish, with the cutlets lard-
ed, braised, and glaized, to go round them;
and the sauce made in the same manner,
but instead of benshamelle add cullis.
Shoulder of Lamb gla'tzed.
BONE a shoulder of house lamb, then
t
season it with pepper, salt, mushroom
powder, and beaten spice; fill the cavity
with some light forcemeat; sew it up,
and make it in the form of a leg of lamb;
after which blanch it, and braise in a
little stock and bards of fat bacon. When
it is done wipe it dry, glaize it, and serve
it up with sorrel sauce under; or a strong
cullis sauce \vith a little tarragon of vine-
gar in it.
Shoulder of Lamb en Epigram.
ROAST a shoulder of lamb till three
parts done, and let it stand till cold; then
take the blade-bone out with the meat,
leaving only the skin whole in the form
of a fan. Cut the meat into slips, add
to it parsley, thyme, eschallots, and mush-
rooms, chopped fine, some good-seasoned
cullis, and a little lemon pickle. Let it
stew gently for a quarter of an hour; and
let the fan of the shoulder and the blade
bone be broiled, and served up over the
stew.
Shoulder of Lamb grilled.
ROAST it till three parts done, then
score it with chequers, season with pep-
per and salt, and grill it gently till done.
Let it be of a light brown colour, and
serve it up w r ith a sauce over it made
with cullis, ketchup, lemon juice, and
a bit of fresh butter.
79
Hind Quarter of Lamb marinated,
BONE the leg, fill the cavity with a
light forcemeat well-seasoned, sew it up
and lard the top part of the quarter with
slips of fat bacon. When done, take a
quart of veal stock, half a gill of vinegar,
whole black pepper, some salt, two bay
leaves, three onions cut in pieces, a little
garlick, and half a pint of rhenish wine.
Boil all the ingredients together a quarter
of an hour, put the lamb into a deep
dish, and strain the liquor to it. Let
it lay five or six hours, turn it several
times, then roast the lamb gently with a
veal caul over it. When it is nearly
done, let it colour a little and glaize the
top. Serve it up with a sauce under it,
made with the above liquor boiled down
almost to a glaize, with some cullis
added.
N. B. In the same manner may be
done a shoulder or leg of lamb.
8o
Plhid Quarter of Lamb with Spinach.
BOJL the leg, preserve it as white as-
possible,, serve it up with spinach under,
and the steaks round it very hot. The
loin to be cut into chops, and seasoned
with pepper and salt; then fried or broil-
ed. Pick and boil the spinach till nearly
done; then strain and squeeze it dry, chop
it,, and add a little piece of fresh butter,
pepper, and salt, a little cullis or cream,
and let it stew for five minutes.
N. B. The spinach may be served up
as a dish with fried bread round it.
Leg of Lamb with Oysters.
BONE the leg, fill the cavity with light
forcemeat, and some blanched and beard-
ed oysters pounded with it. Sew it up,
put over it slices of lemon, salt, bards
of fat bacon, and paper. Roaft it gently,
8i
and when it is to be served up, glaize it,
and put a sauce round it made with oys-
ters blanched and bearded, stewed mush-
rooms, boiled button onions, some cullis,
and the oyster liquor they were blanched
in. Reason to the palate with cayenne
and lemon juice.
CUT two young chickens into pieces,
and blanch and drain them dry ; then
put them 1. to a stewpan w r ith two table
spoonfuls of currie powder and a gill of
veal stock, and stew them gently till
half done. Then cut into slices three
middling-sized onions, and put them
into a stewpan with a table spoonful of
currie powder, a quart of veal stock, two
ounces of Jordan almonds blanched and
pounded fine, and boil till the onions
are tender ; then rub it through a tamis
sieve to the chicken, and season to the
palate with cayenne pepper, salt, and
lemon or tamarind juice. Let the
G
chickens stew till three parts done, then
pour the liquor into another stewpan,
and add three ounces of fresh butter, a
very little flour and water, and reduce
it to three gills. Strain it through a
tamis sieve to the chickens, and let them
simmer till tender.
N. B. Rabbits may be done in the
same manner.
Plain Rice to be eaten wll j \ Ctirrie.
PICK one pound of rice, and wash it
very clean ; then have ready some boil-
ing water and put the rice in. Let it
simmer till three parts done, and strain
and wash it in several waters till free
from slime. Drain it in a large hair
sieve, and when dry put it into a stew-
pan with some paper and the cover over
it. Set it in a moderate oven for one
hour and a half, or longer, if there be a
greater quantity.
C^lrrie of Lobster.
BOIL lobsters till three parts done, and
pick and cut the claws and tails into
good-sized pieces ; then add currie pow-
der, and proceed with the same direc-
tions as with the chickens, only pound
the body of the lobsters and spawn, if
any, and add them to the almonds and
other ingredients.
Currie of Veal.
i
CUT a piece of breast of veal into ten-
drons, and fry them in a little lard till of
a light colour ; then drain them dry, add
currie powder, and proceed with the
same directions as for chicken currie.
Currie of Mutton.
TAKE three pounds of the best end
of a loin of mutton, cut off the bone
G 3
84
and seme of the fat ; then cut the meat
into small square pieces, fry them, and
proceed with the same directions as for
veal.
Pig's Head Cnrrie.
TAKE a young porker's head, cleave
it in half, blanch and wash it, then cut
it into small thick pieces, fry them,
and dress in the same manner as veal
and mutton ; only omit the fresh butter,
as there will be a sufficient quantity of
fat.
Directions for roasting.
OBSERVE that in roasting it requires
a good quick fire, but not too strong,
and the meats should be well-jointed,
trimmed neat, and covered with paper
to preserve it from being too high a co-
lour. Beef and mutton should not be
done too much ; veal, pork, and lamb,
should be done well ; and some little time
85
before it is to be served up, take the
paper off, sprinkle the meat with salt,
3nd when of a proper colour, froth it
with butter and flour. L,arp-e poultry to
be papered and done in the same man-
ner ; but small poultry, such as chickens,
woodcocks, rabbits, wild fowls, &c. will
not require papering. The time the se-
veral articles will take roasting depends
upon a little practice, as the weather and
the different strengths of fires make a
material alteration. I have given direc-
o
tions for some particular roasts which
require a preparation ; as for others
which are served with sauces, they may
be found under their respective heads :
and for the trimmings of meat, &c. J
have wrote a receipt to make into soup,
or they may be put into the beef stock
pot.
Soup for a Family.
CUT the particles of meat from the
trimmings of different joints, as beef,
3
86
mutton, veal, pork, &c. and when done
put the bones into a pot, cover with
water, and boil them, till the goodness
is extracted. Then strain the liquor,
wash the trimmings of the vegetables,
such as turnips, carrots, onions, leeks,
celery, and a little cabbage. Cut all
small, put them into a pot with the
above liquor and some split peas ; boil
till the peas are tender, add a little dry
mint, and rub it through a tamis cloth
or sieve. Then season the meat with
pepper and salt, sweated down till three
parts tender, and add the pulp. Boil all
together till the meat is done, skim it and
serve it up with fried bread in the form
of dice.
To prepare a Haunch of Vemson, or Mutton,
for roasting.
TAKE great care the venison is well
hung and good. Wipe it, take the skin
from the top part, and put butter and
87
plenty of salt over it ; then put paste
confined on with four or five sheets of
paper braced with packthread. Roast it
gently, and ten minutes before it is done,
take off the paper, let it colour gradually,
and froth it with flour and butter. Serve
up with the venison warm currant jelly
in a boat, and some good gravy with a
little red port in it in another sauce
boat.
To roast Woodcocks or Snipes.
TAKE out the trail, then roast the
birds, and ten minutes before they are
done bake a toast, put the trail into a
stew-pan, with a little cullis and fresh
butter, and boil them together. When
the woodcocks are to be served up put the
sauce over the toast, and the woodcocks
upon it.
N. B. If the woodcocks are thin roast
them with a bard of bacon over.
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88
To roast Larks.
TAKE the entrails out of the birds,,
"wash and wipe them dry, put them upon,
a lark spit, with small thin slices of fat
bacon and a piece cf a vine or green sage
leaf between each, if approved ; arid while
roasting, put over them crumbs of bread,
or roast them plain. When they are
done, serve them up with fried bread-
crumbs round them, and melted butter
in a sauce boat.
To fry Breadcrumbs.
RUB crumbs of bread through a haiy
sieve, have ready a clean frying pan, put
them into it with a piece of fresh butter,
set them over a moderate fire, keep stir-
ring with a wooden spoon till they are of
a light brown colour, and put them upon
a plate.
Turkeys.
To be roasted with a stuffing in the
breast, and served with bread sauce in a
boat.
/
Rabbits,
To be roasted either plain, or a stuf-
fing, with the liver chopped in it, put
into the belly, and served up with parsley
butter in a boat.
Hares.
To be dressed in the same manner as
rabbits, with stuffing ; but served up with
cullis and fresh butter put over, and
>varm currant jelly in a sauce boat.
Hare roasted another way.
STUFF as above, and while roasting
drudge it with flour, baste it with milk,
9
and so alternately till a quarter of an
hour before the hare is done ; then baste
it with a quarter of a pound of fresh
butter put into the dripping pan. Serve
it up with a cullis sauce and butter put
over, and currant jelly in a sauce boat.
N. B. Baste it repeatedly, as there
must be a good crust over. It will re-
quire three pints of warm milk for that
purpose.
Pigeons.
MAY be roasted with a little stuffing;
O
in them, or plain ; and served up with
parsley and butter.
Quails, or Ruffs and Rees.
To be roasted with bards of bacon
and vine leaves over them, with sauce
in a boat made with cullis and red port
in it.
Guinea Fowls, Pea Fowls, Pullets, Chickens,
and Turkey Poults.
v
To be roasted either larded or plain,
and served up with gravy under, and
bread and egg sauces in separate boats.
Wild Fowl.
To be roasted plain, not done too
much, and served up with onion sauce
in a boat ; as also a small quantity of
gravy and red port boiled together.
Partridges and Pheasants.
To be roasted plain, and served up
with poivrade sauce hot, and bread sauce
in boats.
Green Geese and Ducklings.
To be roasted with pepper and salt
put in the bellies, ^nd served with green
sauce in a boat.
Other Geese and tame Ditch.
To be roasted with onion and sage
chopped fine, seasoned with pepper and
salt put into the inside, and served up
with apple sauce in a boat.
To roast a Pig.
MAKE a stuffing with chopped sage,
two eschallots, two eggs, breadcrumbs,
and fresh butter, and season with pep-
per and salt ; put it into the belly, sew
it up, spit it, and rub it over with a
paste brush dipped in sweet oil. Iloast it
gently, and when done cut off the head ;
then cut the body and the head in halves,
lay them on a dish, put the stuffing with
ig
the brains into a stewpan, add to them
some good gfavy, make it boil, and serve
up the pig with the sauce under it.
93
(
To roast Sweetbreads.
BLANCH heart sweetbreads till half
done, then wash and wipe them dry,
cut off some of the pipe, put yolk of eggs
on the tops with a paste brush, and
strew fine breadcrumbs over. Roast them
gently till done and of a nice colour,
serve them up with a toast under and
melted butter poured over, together with
some cullis sauce round.
To roast Ribs of Beef.
BONE the beef, roll it round like a
fillet of veal, put a good stuffing in the
center, bind it tight, roast it gently, and
serve it up with brown oyster sauce
round it.
.
Fillet of Veal.
To be dofte in the same manner as
the above, with white oyster or cullis
sauce round.
94
Observations on Meat and Poultrv.
^
MEATS to be preferred when of a
good fatness and the lean appears juicy,
but not particularly streaked with fat, as
it then frequently happens to eat hard.
When the season will permit let it hang
for a week, and not more, as I have found
that period bring it to its best state.
Poultry, likewise, should be chosen to-
lerably fat and of a soft grain. Let them
hang three or four days, which will add
to their better eating ; except woodcocks,
snipes, larks, or pigs, which should be
dressed fresh. Be particular that the
poultry are trussed very neat.
Stuffing for Turkles, Hares* Veal, &?t\
CHOP very fine beef suet, parsley,
thyme, eschallots, a very small quantity of
marjoram, savory, basil, and lemon peel,
with grated nutmeg, two eggs (or milk),
pepper, salt, and an anchovie chopped
(if approved). Mix all well together.
95
Gravy for Roast Meat, Steaks, and Poultry.
CUT slices of chuck beef, veal, and
lean ham ; pare onions, turnips, a carrot,
and cut them with celery ; then add a
bunch of parsley and thyme, a few whole
pepper, and a little mace. Put all the
ingredients into a stewpan, set them over
a moderate fire, sweat down till the li-
quor becomes of a light brown colour,
and be careful not to let it burn. Dis-
charge it with water or beef stock, season
to the palate with salt, and, if required,
add a little liquid of colour. Let it sim-
mer till the meat is perfectly done, skim
it free from fat, and strain it through a
tamis cloth.
Peloe of Rice.
WASH, pick, and dress, in the same
manner as the directions for plain rice,
observing only, that, before it is to be
7
set in the oven, add a little pounded
mace with the rice ; and put into a stew-
pan a chicken half boiled and a piece of
pickle pork three parts boiled, and cover
with the rice. When it is to be served
up, put the fowl and pork at the bottom
of the dish, the rice over, and garnish
with boiled or fried button onions and
halves of hard eggs, which should be
hot.
Peloe of Rice another way*
WASH and pick two pounds of rice,
boil it in plenty of water till half done,
with a dozen of whole cardamum seeds ;
then drain it, pick out the seeds, put the
rice into a stewpan, with three quarters
of a pound of fresh butter and some
pounded mace, and salt to the palate.
Take a loin of house lamb or some fresh
pork cut into small pieces ; put them into
a frying-pan, add cinnamon, cloves, cum-
min and cardamurn seeds, a small quan-
tity of each pounded and sifted, with a
97
bit of butter and some cayenne pepper,
and fry the meat till half done. Then
take two bay leaves, four good- sized
onions sliced, and add to them a pint
and a half of veal stock. Boil them till
tender and rub them through a tamis
V-
cloth or sieve ; then boil the liquor over
a fire till it is reduced to half a pint, add
it to the fried meat and spices, together
with some peeled button onions boiled.
Then put some of the rice at the bottom
of another stewpan, then a layer of meat
and onions on the rice, and so on alter-
nately till the whole is put in. Cover
the pan close, set it in a moderately
heated oven for two hours and a half,
and when it is to be served up turn the
rice out carefully on a dish.
Tinibol of Rice.
PICK, wash, and parboil the rice ; then
strain it, put it into a stewpan with a little
oiled butter and yolk of egg. Simmer it
H
gently till tender ; then fill an oval tin
mould with the rice, press it down close,
take the shape out of the mould, w r ash it
lightly with a paste brush with yolk of
egg, and set it in a quick oven. When
it is a good colour cut a square piece out
of the top, scoop out the inside, and fill
the cavity with fricassee of chickens, or
any thing else you please.
Petit Patties of Chicken and Ham.
SHEET the pans with puff paste, and
put a bit. of crumb of bread the bigness
of a dice in each ; then cover them with
more paste, trim round the pan, w^ash
the tops of the paste with egg, and bake
the patties of a light colour. When they
are to be served up take out the bread,
have ready the white meat of dressed
fowl, lean ham, an eschallot chopped
fine, a spoonful of consume of v^eal, a
little cream, flour, salt, cayenne, and
lemon juice, a small quantity of each.
99
Mix all the ingredients together over a
fire, boil them for five minutes, fill the
patties with it, and serve them up very
hot.
Patties of Lobsters or Oysters.
BAKE patties as before directed, fill
them with lobsters or oysters chopped,
add to them a little strong consume of
veal, a small quantity of flour, lemon
juice, cayenne pepper, a bit of 'lemon
peel, an eschallot chopped fine, an an-
chovie rubbed through a sieve, and mixed
over a fire for five minutes.
N. B. The lobsters or oysters are to
be half boiled before they are chopped.
Forcemeat Patties.
SHEET the pans as for chicken patties,
but instead of bits of bread fill them with
H 3
p
J
IOO
a HAt forcemeat well-seasoned. Cover
o
and bake them, and serve them up with a
little cullis added to the forcemeat.
Pulpton of Chicken, Rabbits,
TAKE veal suet or beef marrow, chop
it, put it into a stewpan over a fire till
melted, and when lukewarm mix it to
some flour with a little water into a paste.
Knead it well, and rub fresh butter round
the inside of a mould of any shape, and
strew vermicelli upon the butter. Then
sheet the mould over the vermicelli w T ith
the paste rolled of the thickness of half
an inch, and within the paste put a layer
of chicken, slices of sweetbread, mush-
rooms, artichoke bottoms, truffles, and
morells; after which put a little light
forcemeat round with a paste over, close
it well, egg, and bake it gently. When
to be served up, turn it out of the mould,.
make a little hole in the top, and put
into it a good cullis.
101
N. B. Cut the chicken in pieces and
blanch them ; the sweetbreads, truffles,
and morels to be blanched, and afterwards
season with pepper and salt.
Fishmeagre Pie.
-
BONE and cut into pieces a male carp ;
make it into a forcemeat with some of the
roe, parsley, thyme, eschallots chopped
very fine, a quarter of a pound of fresh
butter, pepper, salt, a little beaten spice,
half a pint of cream, four eggs, and
crumb of french bread. Afterwards take
pieces of eel, salmon, and skate, pass them
with sweet herbs, pepper, salt, lemon
juice, and a bit of butter. When they
are cold, put some of the forcemeat at
the bottom of a deep dish, and mix with
the fish some stewed mushrooms, button
onions, truffles and morells blanched, and
the roe cut into pieces, and put them
into the dish with more forcemeat round
the top ; then cover with puff paste,
ornament with leaves of paste, egg it,
H 3
103
and bake it. When it is to be served up
cut a small hole in the center of the top.
and add a good cullis.
Raised Ham Pie, wifh Directions for mailing
a raised Crust.
TAKE water boiling hot, put a piece
of fresh butter into it. and mix it with
flour into a paste, and as it gets cold
knead it several times, taking care it is
of a good consistence but not too stiff,
and then raise it into any shape you
please. Have ready part of a ham boiled
till half done, trim it to the shape of the
crust, which must be big enough to put
some light forcemeat at the bottom and
round the ham when in the pie. Cover
it with the same kind of paste, pinch
round the top, and egg and ornament it.
Just before it is set in the oven add half
a pint of madeira wine, bake it gently
for four hours, and when it is to be
served up add some good cullis, but b.e
careful it is not too salt.
103
Raised Chicken Pie.
CUT chicken into pieces, and put them
into a stewpan, either blanched or not,
with a bit of fresh butter, lemon juice,
pepper and salt, parsley, thyme, eschallots
chopped very fine, and a little pounded
mace. When the chicken are half done
put them on a dish, and when cold raise
the crust, put light forcemeat at the
bottom, the chicken upon it, and more
forcemeat round the top. Cover, bake
gently, and when served up, cut off the
lid, and add a ragout of sweetbreads,
cocks combs, &c. &c.
N. B. Rabbits and veal may be done
in the same manner ; as also pigeons, but
they are to be put into the crust whole.
Flat Chicken Pie (or Tourte).
CUT chicken into pieces, blanch them,
and season with pepper and salt ; then
H 4
IO4
put a light forcemeat at the bottom of
a deep dish, and upon it some of the
chicken, some slices of throat sweet-
breads seasoned, some stewed mush-
rooms, truffles and morells, and upon
them the remainder of the chicken.
Cover it with a puff paste, then egg
and ornament the top with leaves of
paste of the same kind, bake it of a nice
colour, and when it is to be served up
put into it a good cullis.
*
N. B. The chicken may be passed
with sweet herbs, &c. and when cold
put into the dish as above. Rabbits also
may be done in the same manner.
Pigeon Pie.
WASH the pigeons in cold water and
wipe them dry ; then put into a deep
dish a rump steak cut into pieces,
beat with a chopper, and seasoned with
pepper and salt, and upon it the pigeons
with the liver, &c. seasoned. Add also
some yolk of hard eggs, cover it with
puff paste, egg and ornament it with
small leaves, bake it, and add some
cullis.
Raised Turkey Pie with a Tongue.
BONE a turkey, and have ready a boil-
ed pickled tongue; pare the principal
part, put it into the center of the turkey
with some light forcemeat w r ell-seasoned,
and some slices of throat sweetbreads.
Sew it up, and put it into boiling water
for ten minutes. Then make a crust
with raised paste big enough to receive
the turkey, which, when cold, put in
with bards of fat bacon upon it and
forcemeat at the bottom of the crust; then
cover and ornament it as a raised chicken
pie, and bake it. When it is to be served
up, take off the lid and the bards of ba-
con, glaize the breast lightly, and add a
cullis or green truffle sauce.
io6
N. B. Pullets, chickens, partridges,
and pheasants, may be done in the same
manner ; but instead of the tongue put
in w r hole green truffles pared, and some
truffles pounded with the forcemeat, and
when served up, add a good cullis. Or,
instead of a raised crust, they may be
put in a dish and covered with puff
paste, &c.
Raised Macaroni Pie.
RAISE a crust and ornament and bake
it, and when it is to be served up have
ready some hot macaroni stewed and a
white fricassee of chicken in separate
stewpans. Put them alternately into the
pie, strew a little grated parmezan cheese
over it, put a slip of paper round the edge
of the pie to prevent from burning, arid
colour the cheese with a salamander.
Raised Beef Steak Pie.
TAKE prime steaks of a rump of beef,
cut the skin from the fat, beat the steaks
\vith a chopper, cut them into middling-
sized pieces, then pass them with a bit
of fresh butter, pepper, salt, lemon juice.,
and eschallots chopped, and when they
are half done put them into a dish till
cold. Blanch oysters, strain them, and
preserve the liquor; then raise a crust,
put a layer of steak at the bottom, some
oysters upon it, and so alternately ; cover
the pie, ornament and bake it. When
it is to be served up put into it a good
cullis, with the oyster liquor and some
ketchup mixed with it.
IM.B. In the same manner put steaks
and oysters into a deep dish, and cover
them with puff paste.
Veal Pie.
CUT the best end of a loin of veal into
thin chops, take off part of the bone and
some of the fat from the kidney, season
. *
with pepper and salt, put them into a
io8
deep dish with yolks of boiled eggs, cover
with puff paste, egg and ornament with
leaves, bake it, and when it is to be
served up, put into it some good con-
sume.
Pork Pie.
TAKE a piece of loin of pork with the
rind and part of the under bone cut off;
then cut into chops, season them with
pepper and salt, cover them with puff
paste, bake the pie, and when it is to
be served up put into it cullis, with the
essence of two onions and a little mustard
mixed with it.
N. B. I have directed puff paste to be
used for meat pies, it having the best
appearance when baked; but there is
another mode which may be thought
preferable; and which is, to mix together
half a pound of sifted flour, six ounces of
fresh butter, the yolks and whites of two
eggs well beaten, and a little milk and
salt; then knead it well.
I
109
Eel Pie.
SKIN and clean the eels, cut them into
pieces of two inches long, pass them with
chopped parsley and eschallots, a little
grated nutmeg, pepper, salt, and lemon
juice, for five minutes; then put a little
light forcemeat at the bottom of a deep
dish, put the eels over it, cover with
puff paste, bake it, and put into it some
benshamelle or cullis.
Mutton Pie.
TAKE off the bone from part of a loin
of mutton, cut it into chops, and season
with pepper and salt. Then put into a
deep dish a layer of chops, and upon
them some slices of peeled potatoes (and
if approved, some thin slices of onions);
put the remaining chops over, cover with
puff paste, bake it, and add some cullis.
Or, the chops may be passed with sweet
herbs, &c. and when cold put into small
I 10
or large raised crusts with the above
vegetables, and when baked add some
cullis.
Sea Pie.
TAKE small pieces of salt beef and
pickle pork, veal and mutton chops, a
goose or a duck cut into pieces, onions
and potatoes cut into thick slices, and
season with a little salt and plenty of
pepper. Make a paste with beef suet
chopped fine, some flour and water;
knead them well together, then roll out
the paste, sheet a large bowl with it,
put into it the above ingredients alter-
nately; cover it w r ith the paste, put a
cloth over, and boil four hours. When
it is to be served up take off the cloth,
make a little hole in the top, and add a
good consume.
Rissoles.
CUT into small slips breast of fowl,
lean ham, pickle cucumbers, and ancho-
Ill
yies; add to them consume, cayenne pep-
per, breadcrumbs, and raw yolk of egg.
Simmer them over a fire for five minutes,
and be careful not to let the mixture burn.
Then put the mixture on a plate, and
when cold, cut into pieces, and dip them
in yolk of raw egg, afterwards in fine
breadcrumbs, and mould them with the
hands into w T hat form you please. Have
ready boiling lard, fry them of a nice co-
lour, drain them dry, and serve them up
with fried parsley under.
To fry Parsley.
TAKE fresh gathered parsley, pick,
wash, and drain it very dry with a cloth.
Have ready clean boiling lard, put the
parsley into it, keep stirring with a skim-
mer, and when a little crisp, take it out,
put it on a drainer, and strew salt over.
Pttffs with Chicken, &c.
CHOP breast of fowl, lean ham, and
half an anchovie; then add a small quan-
112
tity of parsley, lemon peel, and eschallots,
cut very fine, with a little cayenne and
pounded mace. Put them into a stew-
pan with a ragout spoonful of bensha-
melle, set them over a fire for five mi-
nutes; then put the mixture on a plate,
and when cold roll out puff paste thin,
cut it into square pieces, put some of
the mixture on them, fold the paste,
run a jagger iron round to make them
in form of a puff, fry them in boiling
lard, and serve them up with fried pars-
ley under.
Wings and Legs of Fowls with Colours.
CUT the legs from a good-sized fowl
and the wrings as large as possible, leaving
no breast bone; then fill the cavities with
light forcemeat, sew them up neat, blanch
them, drain them dry, wash the tops
with raw white of egg, and lay a small
quantity of forcemeat on it, and work
a sprig with slips of lean ham and white
and yellow omlets of eggs. Then put
them into a stewpan with a little stock,
cover the pan close, and stew them gently
till done and the liquor nearly reduced.
When they are to be served up, put un-
der a cullis boiled almost to a glaize.
N. B. They may be done in the same
manner and served up cold ; or put round
them savory jelly, instead of cullis, for
an ornamental supper.
Wings and Legs larded and glaized.
CUT the wings and legs and force them
as before directed, then lard very neat
and blanch them, and stew them with a
little stock. When they are to be served
up, glaize the larding, and put under a
strong cullis, or sorrel sauce, or bensha-
melle.
N. B. They may be done likewise in
the above manner, and served up cold
for a ball supper.
Fowl a la Menehout.
TAKE the bones out of the legs and
wings, and draw them in; then split the
fowl from the top to the bottom of the
back, skewer it down close, pass it with
chopped parsley, thyme, and eschallots,
pepper, salt, and lemon juice. When
three parts done put it on a dish, and
when cold wash it with yolk of egg with
a paste brush, strew breadcrumbs over",
and broil gently till done and of a light
brown colour. Serve it up with a cullis
sauce under, with ketchup and lemon-
pickle mixed in it.
Pulled "Chicken (or Turkey).
BOIL a fowl till three parts done, and
let it stand till cold; then take off the
skin, cut the white meat into slips, put
them into a stewpan, add a little cream,
1*5
a very small quantity of grated lemon-
peel and pounded mace, cayenne, salt>
one eschallot chopped, a little lemon juice,
and a spoonful of consume 7 ; thicken with
a little flour and water, simmer it over
a fire ten minutes, during which time
score the legs and rump, season them
with pepper and salt, broil them of a
good colour, and serve them up over the
pulled chicken.
Another Way.
CUT the fowl as above, and add to it
some benshamelle; or, instead of thick-
ening with flour and water as the above,
add, five minutes before it is to be served
up, a leason of two eggs.
Pullet a la Memorancy*
BONE it, leaving the legs and wings
on; then season the inside with pepper,
1*6
salt, and beaten spice. Put a light torce-
jneat into it, sew it up, truss it as tor
roasting, set it with hot water, lard it
neat, and roast it gently with a veal caul
over. When it is done, take off the caul,
glaize the larding, and serve it up with
white ragooed sweetbreads round it, or
with strong cullis or plain benshamelle.
Chickens with Lemon Sauce.
*
BOIL two chickens as white as possi-
ble, or braise them with bards of bacon
over them ; and when they are done wipe
them dry and pour the sauce over.
To make Lemon Sauce.
4
PARE two lemons and cut them into
very small pieces in the form of dice;
then take the liver and scalded parsley
chopped, put them into a stewpan, add
some boiling benshamelle and a little
7
"7
melted butter, and simmer over a fire for
two minutes.
Fricassee of C hie kens or Rabbi fs (white).
CUT them into pieces and blanch and
drain them dry; then put them into a
stewpan with a little veal stock, a blade
of mace, and a middling-sized whole
onion. Stew them gently till three parts
done; then add slices of blanched throat
sweetbreads, stewed white button mush-
rooms, egg balls, and pieces of artichoke
bottoms. When they are all nearly stew-
ed, season with salt and a little lemon
juice, add a leason of three eggs, simmer
jt over a fire for five minutes, taking care
not to let it curdle, and serve it up very
hot, with the mace and onion taken out.
N. B. Instead of a leason, the stock it
is stewed in may be almost reduced, and
a benshamelle added with the sweet-
breads, mushrooms, &c.
3
u8
Chickens or Turkies with Celery.
BOIL or braise them, and when they
are to be served up wipe them dry, and
pour over them white celery sauce. Or
they may be served with brown celery
sauce under them, and the breast of the
poultry glaized. [See Celery Sauce, white
and brown."]
TurkleSy Pullets, or Chickens, with Oyster
Sauce.
JBoiL them, wipe them dry, and when
they are to be served up pour over them
white oyster sauce.
To make white Oyster Sauce.
BLANCH large oysters till half done,
and strain and preserve the liquor; then
beard and wash them, and put the liquor,
free from sediment, into a stewpan. Add
to it two ounces of fresh butter, half a
pint of good cream, a piece of lemon peel,
and a blade of mace ; put it over a fire,
and when it nearly boils add mixed flour
and water to thicken it properly. Season
to the palate with lemon juice, salt, and
a little cayenne pepper if approved; then
strain it through a fine hair sieve to
the oysters, and boil them gently five
minutes.
N. B. In the same manner may be done
stewed oysters for dishes, only serve them
up with sippets of bread round.
Chickens with Peas.
TRUSS them as for boiling, blanch
them five minutes, and wash them clean;
then braise them till tender with a little
veal stock and bards of fat bacon or with
white paper over them. When they are
to be served up wipe them dry, glaize
the tops lightly, and put pea sauce under.
4
120
Another way to stew Chickens with Peas.
CUT the chickens into pieces, blanch
and drain them dry, and put them into
a stewpan with a little veal stock ; then
stew them till tender and the liquor
almost reduced. When they are to be
served up, put them on a dish, and the
peas sauce over.
Fricassee of Chickens or Rabbits (brown).
CUT the chickens into pieces, and fry
them in a little lard till of a light brown
colour; then drain them with a cloth
very dry; after which put them into a
stewpan, add button mushrooms stewed,
pieces of artichoke bottoms, blanched
truffles, morells, egg balls, and some
good- seasoned cullis. Set them over a
moderate fire, stew them gently till done,
and serve up with fried oysters round
them.
121
To fry Oysters for a Dish.
OPEN twenty-four large oysters, blanch
them with their own liquor, and when
three parts done strain them, and preserve
the liquor ; then wash and let them drain.
In the meanwhile make a batter with
four table spoonfuls of flour, two eggs, a
little pepper and salt, and their liquor.
Beat it well with a wooden spoon or a
whisk for five minutes. Put the oysters
into the batter, mix them lightly, and
have ready boiling lard. Take the oysters
out singly with a fork, put them into the
lard, and fry them of a nice brown co-
lour. Then put them on a drainer, strew
over a small quantity of salt, and serve
them up. If they are for a dish put fried
parsley under them, or stewed spinach.
Directions for Poultry, &?6\ plain boiled.
LET it be observed that turkies, chick-
ens, and meats, intended to be plain boil-
12,2
ed, should be soaked in cold water, and
put afterwards into plenty of boiling pump
water, kept skimmed and preserved as
white as possible. The time they will
take dressing depends on a little practice,
as in roasting. Be particular in trim-
ming the meats neat, and in trussing the
poultry. The carving, likewise, should
be carefully attended to, which is fre-
quently expressed by the phrase of cutting
into pieces.
Jugged Hare.
CASE the hare, cut off the shoulders
and legs, and the back into three pieces.
Daub them well with fat bacon, and put
them into a stewpot with the trimmings.
Add to them allspice, mace, whole pep-
per, a little of each ; a small clove of gar-
lick, three onions, two bay leaves, parsley,
thyme, and savory, tied together in a
small bunch ; a quart of veal stock, three
gills of red port ; and simmer them over
a fire till three parts done. Then take
123
out the shoulders, legs, and back ; put
them into another stewpan, strain the
liquor to them, and add some passed
flour and butter to thicken it a little.
Let it stew till tender, skim it free from
fat, season with cayenne, salt, and lemon
juice, and serve it up in a deep dish.
x.
Glatzed Hare.
CASE the hare, bone it as whole as
possible, wash it, and fill the inside with
light forcemeat ; then sew it up, and truss
it as for roasting. Lard the back with
bacon, the same as a fricando veal ; cover
it with a veal caul, and roast it very
gently. When it is to be served up,
take off the caul, glaize the larding, and
put strong cullis, with a gill of red port
boiled with it, under the hare.
Duck aux Naves.
BONE a tame duck as whole as pos-
sible, and season the inside with beaten
124
spices, pepper, and salt ; then draw in the
legs and wings, and fill the inside with
light forcemeat. Sew it up, braise it in
a pint of veal stock, cover it with white
paper and the cover of the stewpan.
Let it stew gently till tender, and the
liquor almost reduced. When it is to be
served up glaize the breast, and pour the
sauce round it, which is to be made with
turnips cut into shapes as for haricot ;
afterwards to be put into a stewpan and
sweated with a bit of fresh butter till
three parts done ; then add a good cullis
and the essence in which the duck was
braised. When it boils, skim free from
fat, season to the palate, and stew the
turnips till done.
A Duck with Cucumbers.
THE duck to be boned, braised, and
served up in the same manner as the
above, but instead of turnips put cu-
cumber sauce, or peas, as for veal
tendrons.
A Duck a la BeiisJiamelle.
BONE, braise, and glaize the duck as
mentioned in the preceding article, and
when it is to be served up put a sauce
round it made with heads of sprue grass
boiled in a little veal stock, and when
tender rub them through a tamis. Add
the pulp to a fmall quantity of bensha-
melle, boil them together for five mi-
nutes, and let the sauce be very white
and strong;.
Hashed Mutton for a Dish.
TAKE mutton ready dressed, cut it
into thin slices, put them into a stew-
pan with slices of pickle cucumbers, or
walnuts, or onions ; then make a sauce
with chopped eschallots or onions passed
with a bit of fresh butter over a slow
fire till three parts done ; after which
add a pint of veal stock, or gravy, and a
little ketchup, Boil it ten minutes, sea-
12,6
son to the palate with cayenne pepper
and salt ; then strain it to the mutton,
let it stew gently till thoroughly hot, and
add a small quantity of liquid of colour.
N. B. In the same manner may be
done beef; and when it is to be served up
put the bones (which are to be seasoned
with pepper and salt, and grilled) over
the hash.
Hasherf Venison.
TAKE the part least done of ready-
dressed venison, cut it in slices, and put
them into a stewpan ; then pass a bit of
fresh butter and flour and chopped es-
challots over a slow fire for ten minutes,
and add to them half a pint of red port,
a pint and a half of veal stock, its own
gravy, if any, a little piece of lemon peel,
cayenne pepper, salt, and lemon juice.
Season to the palate, boil all together a
quarter of an hour, and strain it to the
venison. Let it simmer gently till tho-
roughly hot.
N. B. The venison should not be put
into the liquor above ten minutes before
it is to be served up, by reason of the fat
dissolving too much.
Hashed Fowls.
CUT into pieces (very neat) ready-
dressed fowls, turkies, or rabbits, and
put them into a stewpan ; then make a
thickening with a bit of fresh butter,
flour, and chopped eschallots or onions
mixed over a slow fire. Discharge it
with veal stock, add a little lemon pickle
and ketchup, season to the palate, put a
small quantity of liquid of colour, boil for
ten minutes, strain to the poultry, and
let it stew gently. When served up, there
may be put a few pieces of the fowl
grilled round it.
\
N. B. Instead of the thickening and
veal stock, may be added cullis with le-
mon pickle and ketchup.
138
Has J led Hare, Wild Foivl, Pheasants, or
Partridges.
CUT the poultry into neat pieces, put
them into a stewpan, and add a liquor
made in the same manner as for venison ;
or put cullis and red port wdth their own
gravy.
Broiled Beef Steaks.
TAKE a small fat rump of beef, and
cut off the fillet and the first two or three
steaks ; then cut the remainder into
steaks also, and cut the skin from the
fat. Beat them with a chopper, and
season with pepper and salt just before
they are to be put on the gridiron, which
should be well cleaned, and the steaks
frequently turned. When they are done
according to desire, serve them up on
a hot dish with a little gravy under,
some scraped horseradish, chopped es-
challots, and pickles, on small plates, and
Oyster sauce in a sauce boat, or with
slices of onions dipped in batter and
fried.
N. B. The fillet and outside steaks of
the rump may be made into a pudding,
in order to have prime steaks for broiling.
Beef Steal Pudding.
TAKE flour, chopped suet, some milk,
a little salt, and one egg, and mix them
well together. Roll out the paste of half
an inch thick, and sheet a bason or a
bowl with it. Then trim the skin from
the meat, beat the steaks well with a
chopper, cut them into middling-sized
pieces, season with pepper and salt, put
them into the bason with blanched
oysters and slices of potatoes alternately
(or slices of onions, if approved). Cover
the top with paste, and tie a cloth over
the bason. Boil the pudding (if of a
middling size) two hours ; and when it
is to be served up put into it a little cullis
and ketchup.
K
Ojtfer Sauce for Beef Steals.-
BLANCH a pint of oysters, and pre-
serve their liquor ; then wash and beard
them, and put their liquor into a stew-
pan with india soy and ketchup, a small
quantity of each, and a quarter of a
pound of fresh butter. Set them over
a fire, and when nearly boiling thicken
with flour and water ; season to the pa-
late with a little cayenne pepper, salt,
and lemon juice ; strain it to the oysters,
and stew them gently five minutes.
To dress Mutton, Lam~b, or Pork Chops in a
plain Manner.
CUT a loin of mutton, lamb, or pork f
into chops of a middling thickness ; beat
them with a chopper, trim off* a sufficient
quantity of the bone and fat ; then sea-
son with pepper and salt, broil them over
a clear moderate fire, and serve them up
very hot with gravy.
N. B. Lamb chops may have stewed
spinach or fried parsley underneath.
To dress Veal Cutlets.
BEAT the cutlets with a chopper, and
cut them into middling-sized pieces ;
then strew on each side of them a mix-
ture of breadcrumbs, chopped parsley and
thyme, grated nutmeg, pepper and salt,
and broil them over a clear fire till done
and of a nice colour. Serve them up
with cullis sauce and ketchup in it, or
stewed mushrooms and cullis. Rashers of
broiled bacon and fried oysters (a few of
each if approved) may be put round the
cutlets or chops, which may be done in
the same manner.
Minced Veal for a Dish.
CUT into small pieces ready dressed
veal, put it into a stewpan, add to it a
very small quantity of grated lemon peel
K 2.
' 132
and a little benshamelle ; season to the
palate with cayenne pepper, lemon juice,
and salt; stew the veal gently ten minutes,
and serve it up with sippets of bread
round it either fried or plain.
Minced Veal another way.
ADD to the veal a little stock, one
eschallot chopped fine, some grated nut-
meg and grated lemon peel, a very small
quantity of each. Season with cayenne
pepper, lemon juice, and salt. Let it
stew ten minutes, and just before it is to
be served up add a leason of two eggs
and cream, simmer them together five
^ '
minutes, and be careful it does not burn
nor curdle. Sippets of bread, likewise,
to be placed round.
Partridges or Pheasants au Choux.
BONE the birds, put into them some
light forcemeat well-seasoned ; sew them
133
up, blanch and wipe them dry, and braise
them in a pint of stock till tender. After
which cut two savoys into quarters and
boil them till a fourth part done ; then
squeeze them and tie round with twine,
put them into a stewpan, add a pint of
stock, and boil them gently till done.
Then take the savoys out, cut off the
strings, put the birds into the center
of a dish, the savoys round them, and set
the dish in an oven or in a warm place
covered over. Then mix the two liquors
together, season to the palate with pep-
per, salt, and lemon juice. Make it of
a proper thickness with flour and water,
boil it till three parts reduced, add a little
colour and strain it. When the birds are
to be served up glaize their breasts lightly,
and put the sauce over the savoys.
Partridges or Pheasants with Truffles.
BONE the birds, and force and braise
them in a small quantity of stock. When
they are to be served up glaize the breasts
lightly, and put green truffle sauce round
them, \vith the essence of the birds mixccj
in it.
Turkey with Truffles.
TRUSS the turkey as for boiling, put
some light forcemeat with truffles pound-
ed with it into the cavity near the breast,
and secure it from falling out. Then put
slices of lemon, some salt, and bards of
fat bacon on the breast, and white pa-
per over it bound on with packthread.,
and roast gently (if a good-sized turkey)
one hour and a half. When it is to be
served up, take off the paper, glaize the
breast, and put the truffle sauce round
the turkey.
N. B. In the same manner may be
done pullets or chickens.
Truffle Sauce for Turkks, &c.
PUT green truffles into water, clean
them well with a hard brush, cut the
135
outside paring thinly off, trim them into
shapes or round, put the trimmings into
a marble mortar, pound them, and add
to the forcemeat which is to be put into
the cavity near the breast of the turkey.
Then put the truffles into a stewpan with
a pint of beef stock, stew them gently,
and when the liquor is almost reduced
add some cullis w r ell-seasoned.
Turkey with CJiesnuts.
TRUSS the turkey as for boiling, stuff
It with light forcemeat and Spanish ches-
nuts whole, and paper and roast it as a
turkey with truffles. When it is to be
served up, glaize the breast and put ches-
nut sauce round it, made with good cul-
lis and chesnuts, which should be boiled
till half done, and then roasted in a fry-
ing pan till wholl) done ; after which let
them be peeled and put into the cullis
five minutes before the turkey is served
up.
K 4
Turkey with Ragout.
STUFF it in the plain way, boil it,
and when it is to be served up put over
the following sauce : Take slices of
throat sweetbreads blanched, white but-
ton mushrooms stewed, artichoke bot-*
toms boiled till half done and cut in
halves, cocks combs boiled till done, a few
egg balls scalded; add a good benshamelle,
and stew them gently for ten minutes.
Or, instead of benshamelle, there may be
put to the above ingredients half a pint
of veal stock, and let them all be boiled
ten minutes ; then add a leason of three
eggs and cream, simmer them together
five minutes more, and season with salt,
lemon juice, and cayenne pepper.
Rabbits with Onions.
BOIL them as white as possible, and
when they are to be served up, wipe them
dry and put over onion sauce, made thus :
Take mild onions peeled, and boiled till
three parts done ; then squeeze and chop
them but not too small ; add a bit of
fresh butter, a little salt and flour, a suf-
ficient quantity of cream to mix them,
and a little white ground pepper, if ap-
proved. Let the sauce be of a good
thickness, and simmered over a slow fire
for ten minutes,
Glalzed Sweetbreads.
LARD very neat two heart sweetbreads,
then blanch and braise or roast them ; and
when they are to be served up, glaize the
top part, and put stewed endive under
them.
Matelote of Rabbits.
CUT them into pieces and blanch and
wash them ; then put them into a stew-
pan with a gill of water, cover close and
preserve them as white as possible. When
they are nearly done and the liquor almost
reduced, which should not be of any co-
lour, add half a pint of good benshamelle,
a few whole boiled cocks combs, pickle
cucumbers, ham, tongue, omlets of eggs
(the same as for garnishing) cut into small
squares, and a few stewed button mush-
rooms. Stew them together for ten mi-
\^y~
nutes, and serve the matelote up directly,
Sweetbreads en Erison.
To be done in the same manner as
neck of veal, which see.
-*
Stewed Giblets plain,
CUT two pair of scalded goose giblets
into pieces of two inches long ; then
blanch them, trim the bones from the
ends, and wash the giblets ; after which
drain them dry, put them into a stew-
pan with half a pint of stock, cover the
pan close, simmer over a slow fire till
three parts done and the liquor nearly
reduced, then add good-seasoned cullis^
and stew them till tender.
Slewed Giblets with Peas-.
PROCEED as with the above, except^
instead of plain cullis, take a pint of
shelled young green peas, and sweat them
till three parts done with a bit of fresh
butter and a little salt ; then add some
cullis, put them to the giblets, and stew
them till tender. If requisite put a little
liquid of colour.
Green Truffles for a Dish.
WELL clean two pounds of green
truffles ; then put them into a stewpan
with half a pint of stock, a gill of red
port, and a little salt, and boil them
gently half an hour. When they are to
be served up, drain them dry and put
them into a folded napkin. They are to
140
be eaten with cold fresh butter, or with
oil, vinegar, and cayenne pepper.
N. B. The liquor they were boiled in
may be made into a cullis, and put into
different sauces, such as haricot, ragout,
or celery, &c.
Rabbits en Gallentme for a Dish.
BONE two rabbits, lay them flat, put
a little light forcemeat upon them, and
slips of lean ham, breast of fowl, and
omlets of eggs white and yellow, the
same as for garnishing. Roll the rabbits
up tight and sew them, lard the top part
with slips of fat bacon very neat, and
blanch and braise them. When they are to
be served up glaize the larding, and put
good cullis under them.
Ham braised.
TAKE a mellow smoked ham per-
fectly clean ; then well trim and put it
into a braising pan ; after which, add to
it four quarts of water, a bottle of ma-
deira wine, and a few bay leaves. Cover
the pan close, and simmer the ham over
a moderate fire till very tender. Then
wipe it quite dry, take off the rind, glaize
the top part, and serve it up on a large
dish with stewed spinach on one side and
mashed turnips on the other.
N. B. Hams may be plain boiled and
ser\ 7 ed up in the same manner.
Pickled tongues may be stuffed with
marrow and boiled, then peeled, and
served up with the above vegetables and
in the same manner.
Jerusalem Artichokes stewed.
PARE and cut them into halves, boil
them in a little consume till nearly done
and the liquor almost reduced ; then add
a bit of fresh butter, salt, flour, and
cream, a small quantity of each. Set
them over a fire for five minutes, and
serve them up with fried bread round.
Jerusalem Artichokes another
PARE and cut them into shapes as fbf
haricot, and fry them in boiling-hot lard
till of a light brown colour ; then drain
them dry, put them into a stewpan, and
add a little strong cullis with a small
quantity of vinegar and mustard mixed
in it. Serve them up with fried bread
round*
Mashed Pot at Ms*
PARE and steam or boil floury potatoes>
and mash them with a wooden spoon ;
then add a bit of fresh butter, a little salt,
and some milk or cream. Mix them well
together over a fire for five minutes, then
o
put them in the center of a dish, make
them smooth, chequer the top with the
back of a knife, and put some whole po-
tatoes round if approved. Serve them up
very hot, but be careful the mash is not
too thin, and preserve them as white as
posssible.
3
N. B. The same mash may be put
into scollop shells and coloured with a
salamander ; or the mash may be mixed
with yolk of egg, then moulded with the
hands into round balls, and fried in
boiling lard.
Cauliflower with Parmezan Cheese.
CUT off the leaves and stalk, boil it in
salt and water till nearly done, and drain
till dry. Have ready a dish with fried
bread dipped in white of raw egg, and put
round the rim. Set the flower in the cen-
ter of the dish, and pour over it a sauce
made with boiling-hot benshamelle, and,
three minutes before it is to be put
over the cauliflower, add grated parmezan
cheese.
Cauliflower a la Sauce,
BOIL the flower, and either serve it up
or in pieces, placed round each
144
other in a dish. The sauce over it to be
boiling hot and of a good thickness, made
with strong cullis, a little vinegar, and
fresh butter mixed together.
N. B. Broccoli may be done in the
same manner.
Cauliflower a la Cream.
BOIL the flower and pour over it the
following sauce : Take a gill of consume
and a table spoonful of vinegar, which
put into a stewpan and set over a fire till
hot, and five minutes before it is to be
sent to table add a leason of two eggs
and a gill of cream,
Stewed Artichoke Bottoms.
Boil six artichokes till half done ; then
take the leaves and choke away, trim the
bottoms neat with a knife, or cut them
with a shape ; after which put them into
a stewpan, add half a pint of stock, a
'45
little salt and lemon juice, and boil them
gently till done. When they are to be
served up wipe them dry, put them in
the center of a dish with fried bread round
the rim, and a strong bright cullis over
them, or benshamelle.
French Beans a la Cream for a Dish.
CUT young beans in slips, boil them
-in plenty of water and salt to preserve
them green, and when they are done
drain them dry. Then put into a stew-
pan two ounces of fresh butter, the yolks
of three eggs beat up in a gill of cream,
and set over a slow fire. When it is hot
add a table spoonful of vinegar and the
beans, simmer all together for five mi-
nutes, and keep stirring the beans with
a wooden spoon to prevent the mixture
from burning or curdling.
%
Stewed Cardoons.
CUT the heads in pieces, take off the
outside skin, wash, and scald them ; then
L
put them into a stev\pan, add a little
stock to cover them, boil till three parts
done and the liquor almost reduced, then
add a small quantity of bcnshamclle and
stew them gently till done. Serve them
up with sippets of fried bread and stewed
watercresses alternately round the rim of
the dish, and the cardoons in the center.
Or they may be done in the same man-
ner with cullis instead of bensharnelle.
Vegetables in a Mould.
SHEET the inside of an oval jelly or
cake mould with bards of fat bacon ;
then put upright alternately round the in-
side of the bacon slips ot cleaned turnips,
carrots, pickle cucumbers, and celery and
asparagus heads. Lay a forcemeat at the
bottom and round the inside of the vege-
tables, filling the center with small pieces
of veal or mutton passed with sweet
herbs, pepper, salt, and lemon juice.
Cover it with forcemeat, w T ash it with
yolk of egg, and bake it. When it is
to be served up turn it gently out of the
mould into a deep dish, take off the bacon,
make a little hole at the top, and add a
small quantity of good cullis..
Broiled Mushrooms.
CLEAN with a knife fresh forced mush-
rooms, and wash and drain them dry.
Then make a case with a sheet of writing
paper, rub the inside well with fresh
butter, and fill it with the mushrooms.
Season them with pepper and salt, put
them upon a baking plate over a slow
fire, cover them with a stewpot cover
with some fire upon it, and when the
mushrooms are nearly dry, serve them up
very hot,
Stewed Mushrooms (brown).
CLEAN with a knife a pottle of fresh
forced mushrooms, put them into water,
and when they are to be stewed take them
L 2
148
out with the hands to avoid the sedi-
ment. Then put them into a stewpan
with an ounce and an half of fresh but-
ter, a little salt, and the juice of half a
lemon. Cover the stewpan close, put it
over a fire, and let the mushrooms boil
for five minutes. Then thicken them
with a little flour and water mixed, add
a small quantity of liquid of colour, (some
cayenne if approved,) and stew them
gently for five minutes more.
Stewed Mushrooms (white).
LET the same process be followed as
above ; but instead of adding liquid of
colour put to them a gill of good cream.
Mashed Turnips.
PARE and boil them till three parts
done ; then squeeze them between two
f
plates, put them into a stewpan, add
flour, fresh butter, cream, and salt, a
little of each. Mix them well over a fire,
149
stew them gently for five minutes, and
preserve them as white as possible.
Potatoes creamed.
PARE good potatoes, cut them into
quarters, trim them round, and put them
into a stewpan. Boil them gently till
half done, drain them dry, add to them
cream, salt, and fresh butter, a small
quantity of each, or some benshamelle.
Stew them very gently till they are done,
and be careful they do not break.
Stewed Watercresses.
PICK and wash twelve bunches of
watercresses, boil them till half done,
and drain and squeeze them dry ; then
chop and put them into a stewpan, add
to them cullis, cream, salt, pepper, and
flour, a little of each. Stew them gently
ten minutes, and serve them up with
fried bread round.
A neat Dish of Vegetables.
WASH a dish with white of raw egg,
then make four divisions in it with fried
bread,, and put alternately in each the fol-
lowing vegetables : in the first, stewed
spinach ; in the second, mashed turnips ;
in the third, mashed potatoes ; and in the
fourth, slices of carrots and some button
onions blanched : afterwards stew them
in a little cullis, and when they are put
into the dish let the essence adhere to
them : or in the fourth partition put pieces
of cauliflower or heads of broccoli.
N. B. Instead of fried bread to make
the divisions, may be used mashed pota-
toes and yolks of eggs mixed together,
and put on a dish in as many partitions
as approved ; afterwards baked till of a
nice colour, and served up with any kind
of stewed vegetable alternately.
*
Vegetable Pie.
CUT celery heads two inches long,
turnips and carrots into shapes, some
peeled button onions or two Spanish
onions, artichoke bottoms cut into quar-
ters, pieces of cauliflowers or heads of
broccoli, and heads of large asparagus.
Let all the vegetables be washed clean ;
then boil each separately in a sufficient
quantity of water to cover them, and as
they get tender strain the liquor into one
stewpan and put the vegetables into ano-
ther. Then add to their essences half a
pint of strong consume, thicken it with
flour and water, season to the palate with
cayenne pepper, salt, and lemon juice ;
add also a little colour. Let it boil ten
minutes and strain it to the vegetables;
then simmer them together, and serve
them up in a raised pie crust, or in a deep
dish with a raised crust baked round it,
of two inches high.
Fried Potatoes.
FARE and slice potatoes half an inch
thick ; then wipe them dry, flour, and
L4
put them into boiling hot lard or drip-
ping, and fry them of a light brown co-
lour. Then drain them dry, sprinkle a
little salt over, and serve them up directly
with melted butter in a sauce boat.
Fried Onions with Parmezan Cheese.
PARE six large mild onions, and cut
them into round slices of half an inch
thick. Then make a batter with flour,
half a gill of cream, a little pepper, salt,
and three eggs, beat up for ten minutes ;
after which add a quarter of a pound of
parmezan cheese grated fine and mixed
well together, to which add the onions.
Have ready boiling lard ; then take the
slices of onions out of the batter with
a fork singly, and fry them gently till
done and of a nice brown colour. Drain
them dry, and serve them up placed
round each other. Melted butter with a
little mustard in it to be served in a sauce
boat.
'53
Pickle Tongue forced.
BOIL it till half done, then peel it,
and cut a piece out of the under part
from the center, and put it into a marble
mortar. Then add three ounces of beef
marrow, half a gill of cream, the yolk of
two eggs, a few breadcrumbs, a little
pepper, and a spoonful of madeira wine.
Pound them well together, fill -the cavity
in the tongue with it, sew it up, cover it
with a veal caul, and roast till tender, or
boil it.
Stewed Endive.
TRIM off the green part of endive
heads, wash and cut them into pieces,
and scald them till half done ; then
squeeze, chop, and put them into a stew-
pan ; add a small quantity &{ strong cullis,
stew it till tender, and serve it up in a
sauce boat, or it may be put under roast
mutton.
'54
Forced Cucu m b ers .
PARE fresh gathered cucumbers of a
middling-size ; then cut them into halves,
take out the seeds with a knife, fill the
cavity with forcemeat, and bind the two
halves together with strong thread. Put
them into a stewpan with vinegar, salt,
and veal stock, a small quantity of each.
Set them over a fire, simmer them
till three parts done, and reduce the li-
quor ; then add with it a strong cullis,
put it to the cucumbers, and stew them
gently till done.
To stew Peas for a Dish.
PUT a quart of fresh shelled young
peas into a stew r pan, add to them a quarter
of a pound of fresh butter, a middling-
sized onion sliced very fine, a cos or cab-
bage lettuce washed and cut into pieces,
and a very little salt. Cover the pan close,
put it over a moderate fire, and sweat
the peas till half done. Make them of
a proper thickness with flour and water,
add a spoonful of essence of ham, season
to the palate with cayenne pepper, and
add a small lump of sugar if approved.
Let the peas stew gently till tender, being
careful not to let them burn.
Salad of Asparagus.
SCALE and cut off the heads of large
asparagus, boil them till nearly done,
strain, and put them into cold water for
five minutes, and drain them dry ; after-
wards lay them in rows on a dish, put
slices of lemon round the rim, and mix
well together a little mustard, oil, vine-
gar, cayenne pepper, and salt, and put it
over the asparagus just before they are to
be eaten.
Asparagus Peas.
SCALE sprue grass, cut it into pieces
the bigness of peas as far as the green
part extends from the heads, and wash
and put them into a stewpan. To a
quart of grass peas add half a pint of hot
water lightly salted, and boil them till
three parts done ; after which strain and
preserve the liquor, which boil down till
nearly reduced, and put to it three ounces
of fresh butter, half a gill of cream, a
little sifted sugar, flour, and water, suf-
ficient to make it of a proper thickness ;
add the peas, stew them till tender, and
serve them up with the top of a french
roll toasted and buttered put under them
in a dish.
Another way.
BOIL the peas in salt and water till
nearly done, strain and put them into a
stewpan, add to them a little sifted sugar,
two ounces of fresh butter, a table spoon-
ful of essence of ham, half a gill of cream,
with t\vo yolks of raw eggs beat up in it ;
stew them gently five minutes, and be
careful they do not burn. Serve them
up in the same manner as the above.
N. B. Large heads of asparagus may
be done in the same manner whole.
Stewed Asparagus for Sauce,
/
SCALE sprue or large asparagus, then
cut off the heads as far as they are eata-
ble, boil them till nearly done, strain
them, and pour cold water over to pre-
serve them green. Then make (boiling)
a good strong cullis, and put in the heads
five minutes before the sauce is served
up, which may be put over tendrons of
veal, lamb, &c.
N. B. Some tops of sprue grass may
be boiled in a little stock till tender, and
rubbed through a tamis. The pulp to be
put to the cullis before the heads are
added.
Directions for Vegetables.
IT is necessary to remember, that in
dressing vegetables of evei% kind, they
should be gathered fresh, picked clean,
trimmed or pared neatly, and washed
in several waters. Those that are to be
plain boiled should be put into plenty of
boiling water and salt. If they are not to
be used directly., when they are three
parts done put them into cold water for
five minutes, such as spinach, greens, cau-
liflowers, and broccoli, as it preserves their
colour ; and when they are to be served
up put them again into boiling water till
done, then drain them dry.
NVB. Potatoes and carrots are best
steamed.
Fielded Oysters.
PUT two dozen of large oysters into a
stewpan over a fire with their liquor only,
and boil them five minutes ; then strain
the liquor into another stewpan, and add
to it a bay leaf, a little cayenne pepper,
salt, a gill and a half of vinegar, half a
gill of ketchup, a blade of mace, a few
159
allspice, and a bit of lemon peel. Boil
it till three parts reduced, then beard and
wash the oysters, put them to the pickle,
and boil them together two minutes*
When they are to be served up place the
oysters in rows, and strain the liquor over
them. Garnish the dish with slices of
lemon or barberries.
Oyster Atlets.
BLANCH throat sweetbreads, and cut
them into slices; then take rashers of bacon
the bigness of the slices of the sweetbreads,
and as many large oysters blanched as there
are pieces of sweetbread and bacon. Put
the whole into a stewpan with a bit of
fresh butter, parsley, thyme, and eschal-
lots, chopped very fine, pepper, salt, and
lemon juice, a small quantity of each.
Put them over a slow fire, and simmer
them five minutes ; then lay them on a
dish, and w r hen a little cool, put upon a
small wooden or silver skewer a slice of
sweetbread, a slice of bacon, and an
/6o
oyster, and so alternately till the skewers
are full; then put breadcrumbs over them,
which should be rubbed through a hair
sieve, and broil the atlets gently till done
and of a light brown colour. Serve them
up with a little cullis under them, toge-
ther with the liquor from the blanched
oysters reduced and added to it.
Scollop Oysters.
BLAKCH the oysters and strain them;
then add to their liquor, which must be
free from sediment, a good piece of fresh
butter, a little pepper and salt, some
lemon peel and grated nutmeg, a small
quantity of each. Then beard and wash
the oysters, add them to the ingredients,
simmer them over a fire five minutes,
and put the oysters into scollop shells
with the liquor. If there be more than
sufficient, boil it till nearly reduced and
add it; then put fine breadcrumbs over,
smooth them with a knife, bake or set
them over a fire upon a gridiron for half
an hour, and colour the top part with
a salamander.
Oyster Loaves.
TAKE small french rasped rolls, and
cut a little piece off the top part ; then
take the crumb entirely out, and after-
wards fry the case and tops in boiling
lard only till they are crisp and of a light
colour. Drain them dry, keep them
warm, and just before they are to be
served up put oysters into them, done in
the same manner as for scollops, with
the top of the rolls over.
\
Ragout: of Sweetbreads (Thrown)*
i
TAKE throat sweetbreads blanched and
cut into slices ; morells blanched, cut into
halves, and w r ashed free from grit ; some
stewed mushrooms, egg balls, artichoke
bottoms, or Jerusalem artichokes, boiled
till half done and cat into pieces ; green
M
truffles pared, cut into slices half an inch
thick, and stewed in a little stock till it
is nearly reduced ; and cockscombs boiled
till three parts done. Then mix all the
ingredients together, add some cullis, stew
them gently a quarter of an hour, and
season to the palate.
Ragout of Sweetbreads (white).
PUT into a stewpan some stewed mush-
rooms, egg balls, slices of blanched throat
sweetbreads, cocks combs boiled till nearly
done, and half a pint of consume. Stew
them ten minutes, then pour the liquor
into another stewpan, and reduce it over
a fire to one half the quantity. Beat up
the yelks of two ees, a sill of cream,
w ^^ \^^ c /
a little salt, and strain them through a
hair sieve to the sweetbreads, &rc. then
put them over a slow fire and let them
simmer five minutes ; or the above four
articles may be put into a stewpan with
some benshamelle only, and stewed till
done.
1 63
Poached Eggs with Sorrel or Endive.
TAKE a slice of bread round a loaf,
and cut it to cover three parts of the
inside of a dish ; then fry it in boiling
lard till of a light colour, drain it dry,
and lay it in a warm place. Then wash
and chop sorrel, squeeze and put it into
a stewpan with a bit of fresh butter,
cayenne pepper, and a table spoonful of
essence of ham ; simmer it till done,
thicken it with flour and w 7 ater, boil it
five minutes, butter the toast, poach the
eggs, and drain them ; then lay them
over the bread, put the sorrel sauce
round, and serve them up very hot.
Buttered Eggs.
BREAK twelve eggs into a stewpan,
add a little parsley chopped fine, one
anchovie picked and rubbed through
a hair sieve, two table spoonfuls of
M 3
164
consume or essence of ham, a quarter
of a pound of fresh butter made just
warm, and a small quantity of cayenne
pepper. Beat all together, set them
over a fire, and keep stirring with a
wooden spoon till they are of a good
thickness, and to prevent their burning.
Serve them up in a deep dish with a
fresh toast under them.
Fried Eggs, &c.
TAKE slices of ham or rashers of bacon,
and broil, drain, and put them into a
deep plate. Have ready a little boiling
lard in a stewpan, break the eggs into
it, and when they are set, turn and fry
them not more than two minutes. Then
take them out with a skimmer, drain
them, and serve them up very hot over
the bacon or ham. Put a strong cullis,
with a little mustard and vinegar (but
no salt) in it, under them.
Eggs a la Trip.
BOIL the eggs gently five minutes,
then peel, wash, and cut them in halves;
put them into a stewpan, add a little
warm strong benshamelle, and a small
quantity of parsley chopped very fine.
Simmer them over a fire a few minutes,
and serve them up plain, or with fried
oysters round them.
Omkt of Eggs.
BREAK ten eggs, add to them a little
parsley and one eschallot chopped fine,
one anchovie picked and rubbed through
a hair sieve, a small quantity of grated
ham, a little pepper, and mix them well
together. Have ready an iron frying-
pan, which has been prepared over a fire
with a bit of butter burnt in it for some
time, in order that the eggs might not
adhere to the pan when turned out. Wipe
M 3
1 66
the pan very clean and dry ; put into it
two ounces of fresh butter, and when
hot put in the mixture of eggs; then stir
it w r ith a wooden spoon till it begins to
thicken, mould it to one side of the pan,
let it remain one minute to brown, put
a stewpan cover over it, and turn it over
into a dish, and if approved (which will
be a good addition) pour round it a little
strong cullis, and serve it up very hot.
There may be added also, a small quan-
tity of boiled tops of asparagus or celery,
some fowl, or oysters, or other ingredi-
ents, pounded and rubbed through a
sieve, with a table spoonful of cream
and one of ketchup. Then add the pulp
to the eggs, beat them well together,
and fry them as above. Or the mixture,
instead of being fried, may be put over
a fire and stirred till it begins to thicken;
then put it on a toast, colour it with a hot
salamander, and serve it up with a little
cullis or benshamelle, or green truffle
sauce underneath,
1 6;
Fricassee of Tripe.
CUT the tripe into small slips, and
boil in a little consum^ till the liquor
is nearly reduced; then add to it a leason,
of two yolks of eggs and cream, a small
quantity of salt, cayenne pepper, and
chopped parsley. Simmer all together
over a slow fire for five minutes, and serve
it up immediately. Or instead of the
leason, &c. a little benshamelle and chop-
ped parsley may be added.
Lambs Tails and Ears.
+
SCALD four tails and five ears very
clean, and braise them in a pint of veal
stock. When the tails are half done,
take them out, egg and breadcrumb them
over, and broil them gently. Let the
ears be stewed till three parts done, and
nearly reduce the liquor; then add cullis,
stew them till tender, and serve them up
with the sauce in the center of the dish,
M 4
1 68
the tails round them, and a bunch of
pickle barberries over each ear. Or the
tails and ears may be stewed in a little
stock till tender; then add a leason of
eggs and cream, and serve them up with
twelve heads of large asparagus cut three
inches long, boiled till done, and put
over plain. Let the heads be preserved
as green as possible.
Curried Atlets.
TA KE slices of throat sweetbreads, and
slices of veal or mutton of the same size;
put them into a stewpan with a bit of
fresh butter, a table spoonful of currie
powder, the juice of half a lemon, and
a little salt. Set them over a slow fire,
and when they are half done add to them
blanched and bearded oysters with their
liquor free from sediment. Simmer all
together five minutes, lay them on a dish,
and when cold put them alternately on
small w r ooden or silver skewers. Then
dip them in the liquor, strew fine bread-
1 6~9
crumbs on each side, broil them over a
clear fire till of a brown colour, and serve
them up with some currie sauce under
them.
N. B. The slices of sweetbread, oys-
ters, veal, and mutton, to be of an equal
number.
To stew MaccaronL
BOIL a quarter of a pound of riband
maccaroni in beef stock till nearly done;
then strain it and add a gill of cream,
two ounces of fresh butter, a table spoon-
ful of the essence of ham, three ounces
of grated parmezan cheese, and a little
cayenne pepper and "salt. Mix them over
a fire for five minutes, then put it on a
dish, strew grated parmezan cheese over
it, smooth it with a knife, and colour
with a very hot salamander.
Stewed Cheese.
CUT small into a stewpan Cheshire and
gloucester cheese, a quarter of a pound
170
of each; then add a gill of lisbon wine, a
table spoonful of water, and (if approved)
a tea spoonful of mustard. Mix them
over a fire till the cheese is dissolved;
then have ready a cheese plate with a
lighted lamp beneath, put the mixture
in, and serve it up directly. Send with
it some fresh toasted bread in a toast
rack.
To prepare a Batter for frying the following
different articles, being a sufficient quantity
for one Dish.
TAKE four ounces of best flour sifted,
a little salt and pepper, three eggs, and a
gill of beer; beat them together with a
wooden spoon or a whisk for ten mi-
nutes. Let it be of a good thickness to
adhere to the different articles.
Fried Celery.
CUT celery heads three inches long,
boil them till half done, wipe them dry,
and add to the batter. Have ready boil-
ing lard, take out the heads singly with
a fork, fry them of a light colour, drain
them dry, and serve them up with fried
parsley under.
Fried Pet/is.
To be done, and served up in the same
manner as the above.
Fried Sweetbreads.
LET some throat sweetbreads be
blanched, then cut into slices, and
served up in the like way.
Fried Artichoke Bottoms.
i
LET the chokes be boiled till the leaves
can be taken away, then cut the bottoms
into halves and fry them in batter as the
beforementioned articles ; then serve them
up with melted butter in a sauce boat
with a little ground white pepper in it.
Fried fripe and Onions.
CUT the tripe into slips of four inches
long and three inches wide, dip them in
the batter and fry them. When it is to
be served up put under it slices of onions
cut one inch thick, and fry them in the
same manner. Or, instead of slips of
tripe, pieces of cowheel may be used;
and let melted butter be sent in a sauce
boat with a little mustard in it, and (if
approved) a table spoonful of vinegar.
Hard Eggs fried.
LET the eggs be boiled five minutes;
then peel,, wipe them dry, cut them in
halves, dip them in batter, and fry them
of a light brown colour. Serve them up
with stewed spinach under, with a little
strong cullis and essence of ham mixed
in it.
To dress a Lamb's Fry.
SCALD the fry till half done; then
strain, wash, and wipe it dry; dip the
pieces in yolks of eggs, and breadcrumb
them; fry them in plenty of boiling lard,
and serve them up with tried parsley un-
derneath.
Another Way.
SCALD the fry as above, and instead
of dipping them in egg fry them in a
plain way with a piece of butter till they
are of a light brown colour; then drain
and sprinkle a little pepper and salt over,
and serve them up with fried parsley
underneath.
Piiffs with Forcemeat of Vegetables.
PUT into a stewpan a little fat bacon
cut small, the same quantity of lean veal,
some parsley and eschallots chopped to-
174
gcther, and season with pepper, salt, and
beaten spice. Then add six French beans,
twelve heads of asparagus, six mushrooms
chopped, and a little lemon juice. Stew
the ingredients gently for ten minutes/
then put them into a marble mortar,
add a little cream, breadcrumbs, and
yolk of egg, pounded well together.
Then roll out puff paste half an inch
thick, cut it into square pieces, fill them
with the forcemeat, fold them, run a
jagger iron round to form them like a
puff, and fry them in boiling lard, Let
them be of a brown colour, and drain
them dry; then serve them up with sauce
under them, made with a little cullis,
lemon pickle, and ketchup.
Rammequms.
PUT into a pan four ounces of grated
parmezan cheese, two ounces of fresh
butter just w 7 arm, two yolks of eggs, a
little parsley and an eschallot chopped
fine, one anchovie picked and rubbed
through a hair sieve, some cream, pep-
per, and salt, a small quantity of each,
and beat them well together with a
wooden spoon. Then make paper cases
of three inches long, two inches wide,
and two inches deep, and fill them with
the mixture. Then whisk the w r hites
of two eggs to a solid froth, put a little
over the mixture in each case, and bake
them either in an oven, or on a baking
plate over a fire with a stewpot cover
over them. Serve them up as soon as
they are done.
To dress part of a Wild Boar.
PUT into a braising pan fourteen pounds
weight of the boar; add to it a bottle of
red port, eight onions sliced, six bay
leaves, cayenne pepper, salt, a few cloves,
mace, allspice, and two quarts of veal
stock. Stew it gently, and when tender
take it out of the liquor, put it into a
deep dish, and set it in an oven. Then
strain the liquor, reduce it to one quart,
i 7 6
thicken it a little -with passed flour and
butter, and season it to the palate with
lemon pickle. Let it boil ten minutes,
skim it clean, pour it over the meat,
and serve it up.
Plovers Eggs, to be served np in different
ways.
BOIL them twenty minutes, and when
they are cold peel and wipe them dry;
then lay them in a dish and put chopped
savory jelly round and between them,
and slices of lemon and bunches of pick-
led barberries round the rim of the dish.
Or they may be served up in ornamental
paper or wax baskets, with pickled pars-
ley under them, and either peeled or not,
Or they may be sent to the table hot in
a napkin.
Buttered Lobsters.
BOIL two lobsters till half done; then
take off the tails, cut the bodies in halves.
177
pick out the meat, and leave the shells
whole. Then break the tails and claws,
cut the meat very small, put it into a
stewpan with a table spoonful of the
essence of ham, two ounces of fresh
butter, consume and cream half a gill
of each, a little beaten mace, one eschal-
lot and parsley chopped very fine, and a
few breadcrumbs. Then mix all toge-
ther over a fire for five minutes, sea-
son to the palate with cayenne pepper,
salt, and lemon juice; fill the reserved
shells with the mixture, strew fine bread-
crumbs over, and bake them gently twen-
ty minutes. When they are to be served
up colour the crumbs with a salamander.
N. B. In the same manner may be
done a pickled crab.
Meat Cake.
CUT the fillet from the inside of a
rump of beef into small pieces, also
N
r/8
lean veal, and pound them very fine in a
marble mortar. Then add a little lemon
juice, pepper, salt, chopped parsley, basil,
thyme, mushrooms, savory, and eschal-
lots, a small quantity of each ; some beaten
spices, and yolks of eggs a sufficient quan-
tity to bind it. Then add and mix with
your hands some fat bacon and lean of
ham cut into the form of small dice.
Have ready a stewpan or a mould lined
with bards of fat bacon, fill it with the
mixture, press it down, put on the top
bay leaves and a little rhenish wine, co-
ver it with bards of bacon, put it into a
moderate oven, and bake it thoroughly.
When it is cold turn it out of the mould,
trim it clean, set it on a dish, put chop-
ped savory jelly round it, and a small mo-
delled figure on the top;, or the whole of
the cake may be modelled.
Collared Pig.
BONE the pig; then have ready some
light forcemeat, slips of lean ham, pickled
179
cucumbers, fat bacon, white meat of
fowl, and omlet of eggs white and yellow.
Season the inside of the pig with beaten
spices; then lay on them the forcemeat,
and on that the slips of the above different
articles alternately; after which roll it up,
put it into a cloth, tie each end, sew
the middle part, .put it into a stewpan
with a sufficient quantity of stock to
cover it, and stew it two hours and a
half. Then take it out of the liquor,
tie each end tighter, lay it between two
boards, and put a weight upon it to press
it. When cold take it out of the cloth,
trim and serve it up whole, either model-
led or plain, or cut into slices, and put
chopped savory jelly round.
N. B. In the same manner may be
done a breast of veal, or a large fowl.
Red Beef for Slices.
*
TAKE a piece of thin flank of beef,
and cut off the skin; then rub it well
N 3
i8o
with a mixture made with two pounds of
common salt, two ounces of bay salt, two
ounces of salt petre, and half a pound of
moist sugar, pounded in a marble mortar.
Put it into an earthen pan, and turn and rub
it every day for a week ; then take it out of
the brine, wipe it, and strew over pounded
mace, cloves, pepper, a little allspice, and
plenty of chopped parsley and a few es-
challots. Then roll it up, bind it round
with tape, boil it till tender, press it in,
like manner as collared pig, and when
it is cold, cut into slices, and garnish
with pickled barberries.
Savory Jelly.
TAKE the liquor, when cold, that ei-"
ther poultry or meat was braised in, or
some veal stock, taking care it be very
free from fat. Make it warm, and strain
it through a tamis sieve into a clean stew-
pan; then season it to the palate with
salt, lemon pickle, cayenne pepper, and
tarragon or plain vinegar. Add a suffi-
cient quantity of dissolved isinglass to
make it of a proper stiffness, and whisk
into it plenty of whites of eggs, a
small quantity of the yolks arid shells,
and add a little liquid of colour. Then
set it over a fire, and when it boils let it
simmer a quarter of an hour, and run it
through a jelly bag several times till per-
fectly bright.
Aspect of Fish.
PUT into a plain tin or copper mould
warm savory jelly about an inch and an
half deep; then take fresh smelts turned
round, boil them gently in strong salt
and water till done, and lay them on a
drainer. When the savory jelly in the
mould is quite cold, put the smelts upon
it with the best side downwards; then
put a little more jelly just lukewarm
over the fish, and when that is cold fill
the mould with more of the same kind.
When it is to be served up dip the mould
N 3
in warm water, put the dish upon the
jelly, and turn it over.
/
N. B. Pieces of lobsters, fillets of soles,
&c. may be done in the same manner.
Aspect of Meat or FotvJ.
BONE either a shoulder of lamb or
a fowl, and season the inside with pep-
per, salt, and a little beaten spice; then
put into it some light forcemeat, sew it
up, blanch, and then braise it in stock.
When it is done lay it on a dish with
the breast downward to preserve it as
white as possible; and when the jelly
which is in the mould is quite stiff, work
on it a sprig or star with small slips of
ham, pickle cucumber, breast of fowl,
and omlets of egg white and yellow;
then set it with a little jelly, and when
cold put the meat or poultry upon it,
and fill the mould with lukewarm jelly.
When it is to be served up turn it out
as the aspect of fish.
N. B. In the same manner may be done
w
pieces of meat or poultry without forcing.
Canopies.
CUT some pieces of the crumb of bread
about four inches long, three inches wide,
and one inch thick, and fry them in boil-
ing lard till of a light brown colour; then
put them on a drainer, and cut into slips
some breast of fowl, anchovies picked
from the bone, pickle cucumbers, and
ham or tongue. Then butter the pieces
of bread on one side, and lay upon them
alternately the different articles till filled.
Trim the edges, and put the pieces (cut
into what form you please) upon a dish
with slices of lemon round the rim, and
serve in a sauce boat a little mixture of
oil, vinegar, cayenne pepper, and salt.
Sokmongundy.
CHOP small and separately lean of
boiled ham, breast of dressed fowl,
N 4
184
picked anchovies, parsley, omlets of eggs
white and yellow (the same kind as for
garnishing), eshallots, a small quantity of
pickle cucumbers, capers, and beet root.
Then rub a saucer over with fresh butter,
put it in the center of a dish, and make
it secure from moving. Place round it
in partitions the different articles sepa-
rately till the saucer is covered, and put
on the rim of the dish some slices of
lemon.
%
Salad of Lobster.
TAKE boiled hen lobsters, break the
shells, and preserve the meat as white as
possible. Then cut the tails into halves,
put them into the center of a dish with the
red side upwards, and themeat of the claws
whole. Then place round the lobster
a row of parsley chopped fine, and a row
of the spawn from the inside chopped,
and afterwards mix a little of each and
strew over the top of the lobster. Then
put slices of lemon round the rim of the
I 85
dish, and send in a sauce boat a mixture
of oil, vinegar, mustard, cayenne pepper,
and salt, a little of each.
French Salad
CONSISTS of the different herbs in sea-
son, as tarragon, chervil, sorrel, chives,
endive, silician lettuces, watercresses,
dandelion, beet root, celery, &c. all of
which should be very young, fresh gather-
ed, trimmed neat, washed clean, drained
dry, and served up in a bowl. The
sauce to be served up in a sauceboat, and
to be made with oil, lemon pickle, vine-
gar, ketchup, cayenne pepper, a boiled
yolk of an egg, and salt.
N. B. Some persons eat with this sal-
lad cold boiled turbot or other fish.
Blancmange.
To a quart of new milk add an ounce
of picked isinglass, a small stick of cin-
i86
jiamon, a piece of lemon peel, a few co-
/
riandcr seeds washed, six bitter almonds
blanched and pounded, or a laurel leaf.
Put it over a fire, and when it boils sim-
mer it till the isinglass is dissolved, and
strain it through a tamis sieve into a
bason. Let it stand ten minutes, skim
it, pour it gently into another bason
free from sediment, and when it begins to
congeal stir it well and fill the shapes.
Dutch Blancmange.
PUT a pint of warm cleared calves
feet jelly into a stewpan; mix with it
the yolks of six eggs, set it over a fire,
and whisk it till it begins to boil. Then
set the pan in cold w r ater and stir the
mixture till nearly cold, to prevent it
from curdling, and when it begins to
thicken fill the shapes. When it is ready
to be served up dip the shapes in warm
water.
Riband Blancmange.
PUT into a shape some white blanc-
mange two inches deep, and when it is
quite cold put alternately, in the same
manner, cleared calves feet jelly, white
blancmange coloured w 7 ith cochineal, or
dutch blancmange.
Geared Calves Feet Jelly.
I
TAKE scalded calves feet, chop them
into pieces,, put them into a pot with
plenty of water to cover them, boil them
gently four or five hours, strain the liquor,
and preserve it till the next day in or-
der that it may be quite stiff Then
take off the fat, and afterwards wash it
with warm w r ater to make it perfectly
clean; after which put it into a stewpan,
set it over afire, and when it is dissolved
season it well to the palate with lemon
and Seville orange juices, white wine and
sugar, a piece of lemon peel, cinnamon.
i88
and coriander seeds whole, (or add a few
drops of liquid of colour if thought requi-
site). Then whisk into it plenty of whites
of eggs, a few yolks, and some shells. Let
it boil gently a quarter of an hour, run
it through a fine flannel bag several times
till quite bright, and when it is nearly
cold fill the shapes, which should be very
clean and wiped dry.
N. B. When Seville oranges are not
in season, orange flower water may be
added, or (if approved) syrup of roses or
quinces. Old hock or madeira wine will
make it of the best quality.
Marbree Jelly.
PUT into a mould cleared calves feet
jelly one inch deep, and when it is cold
put on the center, with the ornamented
side downwards, a medallion of wafer
paper; or ripe fruits, such as, halves of
peaches or nectarines of a fine colour, or
black grapes; or small shapes of cold
6
189
blancmange; or dried fruits, such as,
cherries, barberries, green gages, &c.
Then set them with a little lukewarm
jelly, and when that is quite cold fill the
mould with some nearly cold.
Bagnets a FEau.
TAKE half a pint of water, a stick of
cinnamon, a bit of lemon peel, a gill of
rhenish wine, and a few coriander seeds;
sweeten to the palate with sugar, boil
the ingredients ten minutes, add an ounce
of fresh butter, and when it is melted
strain the liquor to a sufficient quantity
of flour to make it into a batter. Then
put it over the fire again to simmer
gently, and add six yolks of eggs. Have
ready boiling lard, put into it pieces of
the mixture of the bigness of a damson;
*-_ *
fry them of a light brown colour, drain
them, and serve them up with sifted
sugar over.
N. B. The butter should be well beaten.
i go
Apple Fritters for a Dish.
Mix together three ounces of sifted
flour, a little salt, a gill of cream or milk,
and three eggs; beat them for ten mi-
nutes with a spoon or whisk. Then
pare twelve holland pippins, cut them
into halves, core and put them into the
'batter. Have ready boiling lard, take
the halves out singly with a fork, fry
them till done and of a light colour,
drain them dry, serve them up with
sifted sugar over, some pounded cin-
namon on one plate, and Seville oranges
on another.
N. B. Peaches or pears may be done
in the same manner; or oranges, which
are to be peeled, divided into quarters,
and then put into the batter. Some
jam likewise may be mixed with the
batter instead of the apples, and fried in
small pieces.
Golden Pippins a la Cream.
TAKE three gills of lisbon wine, a gill
of water, a stick of cinnamon, a bit of
lemon peel, a small quantity of the
juice, and a few coriander seeds ; sweet-
en well with lump sugar, and boil all to-
gether for ten minutes. Then have ready
twelve large ripe golden pippins pared,
and cored with a small iron apple scoop.
Put them into a stevvpan, strain the
above liquor to them, and stew them
gently till done; then take them out,
put them into a trifle dish, and reduce
the liquor to a strong syrup. After which
mix w r ith it a pint of cream, the yolks
of ten eggs, and a dessert spoonful of
syrup of cloves; then strain it, set it
over a slow fire, and whisk till it is of a
good thickness. Put the pan in cold
w r ater, stir the mixture some time, let
it cool, and when the pippins are to be
served up pour the cream over them,
and put round the edge of the dish leaves
of puff paste baked of a pale colour.
N. B. The same kind of cream may
be put over codlins, gooseberries, or cran-
berries, when made into pies, only omit-
ting the pippins.
Golden Pippins another way.
TAKE half a pint of white wine, a gill
of water, a stick of cinnamon, a few
cloves and coriander seeds, a bit of lemon
peel, a little juice, and plenty of loaf
sugar; boil them a quarter of an hour.
Then strain the liquor to twelve large
pippins pared and cored, stew them
gently till done, and the liquor reduced
to a strong syrup of a consistence suffi-
cient to adhere to the apples, and put
them into a dish. When cold serve
them up with chopped cleared calves
feet jelly round them.
Stewed Pippins another Way.
PROCEED with the same ingredients
as the preceding, but when the apples are
half done lay them on a dish to cool,
and add to the syrup the yolk of eight
eggs and three gills of cream; then strain
and set it over a fire, whisk it till of a
good thickness,, and let it stand till cold.
Have ready boiling lard, dip the apples
in batter of the same kind as for fritters,
and fry them of a light colour; then drain
them, and when cold serve them up with
the cream under and sifted sugar over
them.
Cream for Pies.
TAKE a pint of new milk; then add
a few coriander seeds washed, a bit of
lemon peel, a laurel leaf, a stick of cin-
namon, four cloves, a blade of mace,
some sugar, and boil all together ten
minutes. Then have ready in another
O
194
stewpan the yolks of six eggs and half a
table spoonful of flour mixed, and strain
the milk to them. Then set it over a
slow fire, whisk it till it is of a good
consistence, and be careful it does not
curdle. When it is cold it may be put
over green codlins, gooseberries, or cur-
rants/ &c. in pies.
N. B. The cream may be perfumed,
by adding, when nearly cold, a dessert
spoonful of orange flower water, a table
spoonful of syrup of roses, and a little
ambergrise. Fruit pies, likewise, should
be sweetened with sifted loaf sugar, co-
vered with puff or tart paste, and when
served up the top to be cut off, the fruit
covered with either of the above creams,
and small leaves of baked puff paste put
round.
Mince Meat,
ROAST, with a paper over it, a fillet
of beef cut from the inside of a rurnpv
6
'95
and when cold chop it small. To two
pounds of meat add two pounds of beef
suet chopped fine, two pounds of chop-
ped apples, one pound of raisins stoned
and chopped, one pound of currants
washed and picked, half a pound of
citron, a quarter of a pound of candied
orange and a quarter of a pound of can-
died lemon peels cut into small slices;
add some beaten cinnamon, mace, cloves,
allspice, a small quantity of each, a pint
of brandy, and a very little salt. Then
mix all the ingredients well together, put
them into a pan, and keep it close cover-
ed in a cool place.
N. B. It is advised that the meat be
omitted, and instead of it add one pound
of the yolks of hard eggs chopped.
Compote of Oranges.
PEEL and divide into quarters china
oranges; then put them into a clear
O i
196
syrup, boll them gently five minutes,
and take them out. Put into a gill of
water a small quantity of cinnamon,
cloves, and mace, the juice of two oran-
ges, and a bit of the peel; boil them
ten minutes, strain the liquor to the
,yrup, and reduce it to a strong con-
sistence. Then put into it the quarters
of the oranges, and when they are cold
set them in a trifle dish, and put some
cleared calves feet jelly chopped round
them.
Tea Cream.
%
TAKE a pint of cream, a few corian-
der seeds washed, a stick of cinnamon,
a bit of lemon peel, and sugar; boil
them together for ten minutes; then
add a gill of very strong green tea.
Have ready the whites of six eggs beat
up, and strain to them the cream; whisk
it over a fire till it begins to thicken,
then fill cups or a deep dish, and when
cold garnish with whole ratafias.
'97
Virgin Cream.
To be done in the same manner, only
omitting the tea, and adding slices of
citron when put into a dish.
Coffee Cream.
To be done in the same way, but
instead of the liquid boil an ounce of
whole coffee in the cream.
Burnt Cream.
To be done in the same manner as
virgin cream, and when it is quite cold
and to be served up put sifted sugar over,
and burn it with a clear red-hot salaman-
der. Put round the edge of the dish
some ratafias.
198
Pastry Cream.
To a pint of cream add half a table
spoonful of pounded cinnamon, a little
grated lemon peel, three table spoonfuls
of flour, two ounces of oiled fresh but-
ter, eight yolks and the whites of three
eggs well beaten, half a pound of sifted
sugar, and a table spoonful of orange
flower water. Put the ingredients over
a fire, and when it begins to thicken
add four ounces of ratafias and two
ounces of pounded citron, mixing all
well together. Let it stand till quite
cold, then cut it into what shapes you
please, and dip them singly into yolk of
raw egg; then breadcrumb and fry them
in boiling lard till of a light colour, drain
them dry, and serve them up hot.
Almond Paste.
BLANCH and pound very fine half a
pound of Jordan almonds., add six yolks
of eggs, a sufficient quantity of flour to
bind it well,y an ounce of oiled fresh
butter, and sweeten to the palate with
sifted sugar. Mix the ingredients tho-
roughly in a marble mortar, and when
it becomes a stiff paste roll it out, and
cut it into what shapes you please; bake
them, and when cold fill them with
creams or jellies.
Cheese Cakes.
To three quarts of new milk add three
parts of a gill of runnet; let it stand in
a warm place, and when it is thoroughly
turned drain it well, and mix into it
with your hand half a pound of fresh
butter, and sweeten to the palate with
pounded sugar. Then add a few cur-
rants washed and picked, a little citron,
candied orange and lemon peels cut into
small slices, and an ounce of Jordan
almonds pounded fine. Then beat up
o 4
200
three eggs, put them with the mixture,
sheet the pans with putt paste, fill them
with the curd, and bake them in a brisk
oven. Or the paste may be made with
half a pound of sifted flour, a quarter of
a pound of fresh butter, and cold pump
water, mixed lightly and rolled out.
Almond Nuts.
TAKE three eggs, their weight of sift-
ed sugar, flour of the weight of two eggs,
and two ounces of almonds blanched and
pounded fine; then beat the whites to a
solid froth, and mix the ingredients well
with it. Have ready wafer or writing
paper rubbed over with fresh butter, and
with a teaspoon drop the mixture upon
the paper in rows and bake them.
To male Syllabub.
To a pint and a half of cream add a
pint of sweet wine, a gill of brandy,
201
sifted sugar, and a little lemon juice;
whisk it well, take off the froth with a
spoon, lay it upon a large sieve, fill the
glasses three parts full with the liquor,
add a little grated nutmeg, and put the
froth over.
Trifle.
PUT into a deep china or glass dish
half a pound of spunge biscuits, two
ounces of ratafias, two ounces of Jordan
almonds blanched and pounded, citron
and candied orange peel an ounce of each
cut into small slices, some currant jelly
and raspberry jam, a small quantity of
grated nutmeg and lemon peel, half a
pint of sweet wine, and a little of the
liquor of the syllabub. Then make the
same kind of cream as for pies, and when
cold put it over the ingredients. When
it is to be served up put plenty of the
stiff froth of a syllabub raised high on
the cream, and garnish with coloured
comfits or rose leaves, which are recom-
mended for elegance.
Tarts or Tartlets.
SHEET tart or tartlet pans with puff'
paste a quarter of an inch thick, trim
round the edge with a sharp knife; then
fill with raspberry or apricot jam, or
orange marmalade or stewed apple, and
put fine strings of paste across in what
form you please. Bake them in a brisk
oven, and be careful not to let the top
colour too much.
Paste for stringing Tartlets.
CUT a bit of puff paste into pieces,
mix with it half a handful of flour, a
little cold water, and let it be of a mo-
derate stiffness, and mould it with the
hands till it draws into fine threads.
Roll a piece out three inches long and
two inches broad; then cut it into slips,
203
draw them out singly, and put them
across the tarts in any form, which may
be repeated two or three times over each
other, as it will add much to their ap-
pearance when baked.
To stew Apples for Tarts.
PARE, cut into quarters, and core, some
apples; put them into a stewpan, add to
them a piece of lemon peel, a little water,
and a stick of cinnamon. Cover the
pan close, put it over a fire till the apples
are dissolved, sweeten to the palate with
sifted sugar, add a table spoonful of syrup
of cloves, and rub them through a hair
sieve. Let it stand till cold before it is
put into the paste.
X
N. B. To make a very fine flavoured
tart, stew golden pippins in the same man-
ner, and when they are rubbed through
the sieve add only half a table spoonful
of syrup of cloves, and mix well with it
204
%
a quarter of a pound of pine-apple jam.
This mixture will keep a month if close
covered.
Fried Puffs with Sweetmeats.
ROLL out puff paste half an inch
thick, cut it into slips of three inches
wide, the slips into square pieces, and
put on each some sweetmeat of any
kind. Fold the paste, and run a jagger
iron round to form it, or cut it with a
sharp knife. Have ready boiling lard,
fry them of a light colour, drain them
dry, and serve them up with sifted sugar
over.
Pyramid Paste.
TAKE a sheet of puff paste rolled of
half an inch thick ; cut or stamp it into
oval forms, the first to be the size of the
bottom of the dish in which it is to be
served up, the second smaller, and so/on
~O
till it becomes a pyramid; then put each
piece separately on paper laid on a baking
plate, and when the oven is ready, egg
the top part of the pieces and bake them
of a light colour. When they are done
take them off the paper, lay them on a
large dish till quite cold, and when to be
served up set the largest piece in the
dish for which it was formed, and put
on it raspberry or apricot jams or currant
jelly, the next size on that and more
sweetmeats, proceeding in the same man-
ner till all the pieces are placed on each
other. Put dried fruits round the pyra-
mid, such as green gages, barberries, or
cherries.
N. B. Instead of stamping the pieces
it is thought better to cut them with a
sharp knife; then to cut out small pieces
round the edges to make them appear like
spires, as, being done in this manner, it
causes the paste to appear lighter.
Iceingfor a Cake.
WHISK the whites of four eggs to a
solid froth, and put to it as much treble
refined sifted sugar as you can; then add
thejuice of a lemon, mix all well together
\vith a spoon, and spread it over the cake
when warm.
Cherries m Brandy for Desserts.
ON a dry day gather the largest ripe
morella cherries, and be careful they are
*
not bruised; then cut off the stalk half
way, prick each cherry with a needle
four times, put them into glasses, add
strong best brandy enough to cover them,
and sweeten with clarified sugar. Tie
over them a bladder washed and wiped
dry, some white leather over that bound
tight, and turn the glasses bottom up-
wards.
N. B. Grapes or apricots may be done
in the same manner.
To make Buns.
PUT five pounds of best flour into a
wooden bowl, set a spunge of it with a
gill of yeast and a pint of warm milk;
then mix with it one pound of sifted
sugar, one pound of oiled fresh butter,
coriander seeds, cinnamon, and mace, a
small quantity of each pounded fine.
Roll the paste into buns, set them on a
baking plate rubbed over with a little
butter, put them in a moderate oven to
prove, then wash them with a paste brush
dipped in warm milk, and bake, them of
a good colour.
o
Orgeat.
BLANCH a pound of Jordan and one
ounce of bitter almonds, pound them in
a marble mortar till very fine; then put
to them a pint of pump water, rub them
through a tamis cloth till the almonds
are quite dry, and add to the liquor more
water to make it of a proper consistence
for drinking; after which sweeten with
clarified sugar, or sugarcandy, or capil-
laire; then put it into a decanter, and
when it is to be used shake it together.
Orange Marmalade.
TAKE Seville oranges when in season,
which is generally at the beginning of
March; cut them into halves, and the
halves again into thin slices, which put
with the juice, but not too much of the
core, and take away the pips. To every
pound weight of orange add tw T o pounds
of sifted sugar and a gill of water; then
put them into a preserving pan, set the
pan over a quick fire, and when the
mixture boils keep stirring and skimming
till it becomes of a proper stiffness,
which may be known by putting a little
509
into a saucer and setting it in cold water.
Then fill the pots with the marmalade,
and when cold put over white paper
dipped in brandy; after which cover the
pots with paper and white leather, and
preserve them in a dry place for use.
N. B. In the same way try the proper
stiffness of other jellies or jams, and cover
them in like manner.
Raspberry Jam.
To every pound weight of ripe picked
raspberries, add fourteen ounces of sifted
sugar and half a gill of currant juice; put
them into a preserving pan, set them over
a brisk fire, and when it boils skim it well
and let it simmer till it becomes of a good
consistence.
N. B. The raspberries may be mashed
with a spoon previous to adding the su-
gar, or rubbed through a wicker sieve,
P
Quince Jam.
PARE ripe quinces, cut them into thin
slices, put them into a stewpan with a
sufficient quantity of water to cover
them, let them boil gently till tender
close covered, and rub them through
a large hair sieve ; add to a pound of the
pulp a pound and a half of sifted sugar
and half a gill of syrup of cloves; then
put them into a preserving pan, and
let them simmer together till of a good
strength.
N. B. A little of this jam mixed with
apples in a pie will make it very good.
Green Gage Jam.
RUB ripe gages through a large hair
sieve, and put them into a preserving
pan; then, to a pound of pulp add a
311
pound of sifted sugar; after which boil
to a proper thickness, skim it clean, and
put it into small pots.
Apricot Jam.
TAKE apricots when nearly ripe, pare
and cut them into halves, break the
stones, blanch the kernels, and add them
to the halves, To a pound of fruit put
a pound of sifted sugar and a gill of the
water in which the parings have been
boiled. Then set it over a brisk fire,
stir the mixture well together till it be-
t^.i
comes of a good strength, but let it not
be very stiff.
Preserved Apricots for Tarts or Desserts.
CUT ripe apricots in halves, blanch
the kernels and add them to the fruit.
Have ready clarified sugar boiling hot,
put the apricots into it, and let them
P 2
212
stand till cold. Then boil the syrup
again, add the apricots as before, and
when they are cold put the halves into
small pots or glasses, and if the syrup
is too thin boil it again, and when it is
cold put it to the fruit, and cover it
with paper dipped in brandy.
N. B. Green gages may be done whole
in the same manner, or green gooseber-
ries w^ith the seeds taken out. These
fruits may be served up with the syrup;
or they may be dried on tin plates, in a
moderately heated oven, and when al-
most cold put sifted sugar over.
Currant Jelly*
TAKE two thirds of ripe red currants
and one third of white, pick them, put
them into a preserving pan over a good
fire, and when they are dissolved run
their liquor through a flannel bag. To
a pint of juice add fourteen ounces of
sifted sugar. Set it over a brisk fire, let
It boil quick, skim it clean, and re-
duce it to a good stiffness, which may
be known as before directed in orange
marmalade,
N. B. In the same manner may be
made black currant jelly, but allowing
sixteen ounces of sugar to a pint of
juice.
Crisp Tart Paste.
TAKE half a pound of sifted flour, a
quarter of a pound of fresh butter, two
ounces of sifted sugar, and two eggs
beaten; mix them with pump water,
and knead the paste well.
Eggs and Bacon another way.
BOIL six eggs for five minutes, then
peel and cut them into halves; after
514
which take out the yolks, put them into
a marble mortar with a small quantity
of the white meat of dressed fowl, lean
ham, a little chopped parsley, one eschal-
lot, a table spoonful of cream, a dessert
spoonful of ketchup, a little cayenne,
some breadcrumbs, and sifted mace, a
very small quantity of each. Pound all
well together, fill the halves of the w'hites
with the mixture, bake them gently ten
minutes, and serve them up on rashers
of bacon or ham broiled, and put some
cullis over them.
To make Puff Paste.
MOULD with the hands a pound of
fresh or good salt butter and lay it in
cold w r ater; then sift a pound of best
white flour, rub lightly into it half the
butter, mix it with cold spring water,
roll it out, put on it (in pieces) half the
remaining butter, fold the paste, roll it
again, and add the remainder of the
butter. Strew lightly upon it a little
flour, fold it together, set it in a cold
^/
place, and when it is wanted for use,
roll it out twice more.
N. B. In summer time the white of
an egg beat up may be added with the
water that mixes it.
To make an Almond Cake.
TAKE eight ounces of Jordan and one
ounce of bitter almonds, blanch and
pound them very fine; then beat in with
the almonds the yolks of eight eggs, and
let the whites be whisked up to a solid
froth. Then take eight table spoonfuls
of sifted sugar, five spoonfuls of fine
flour, a small quantity of grated lemon
peel and pounded cinnamon, and mix
all the ingredients. Rub the inside of
a mould with fresh butter, fill it with
the mixture, and bake it of a light
colour.
aifi
Almond Custards.
ADD to a pint and a half of cream a
small stick of cinnamon, a blade of mace,
a bit of lemon peel, some nutmeg, and
sugar to the palate. Boil the ingredi-
ents together ten minutes, and strain it;
then blanch and pound (quite fine) three
ounces of Jordan and eight single bitter
almonds; after which rub through a hair
sieve, add the fine pulp to the cream,
likewise a little syrup of roses, and the
yolks of six eggs beat up, and put the
mixture into small cups; or it may be
baked in a dish with a rim of puff paste
round it.
i
N. B. Plain custards may be made in
the same manner, but instead of almonds
add a little orange flow r er water.
o
Rhubarb Tart.
TAKE slips of green rhubarb, wash it,
and cut it into small pieces the bigness
of young gooseberries; put them into a
dish, sweeten with sifted sugar, add the
juice of a lemon, cover it with puff paste,
and bake it. Serve it up either plain or
with cream, the same as for an apple pie.
Orange Pudding.
PEEL four Seville oranges thin, boil
them till tender, rub them through a
hair sieve, and preserve the fine pulp.
Take a pound of naples biscuits, a little
grated nutmeg, two ounces of fresh but-
ter, and pour over them a quart of boil-
ing milk or cream in which a stick of
cinnamon has been boiled. When the
ingredients are cold mix with them the
pulp and eight eggs well beaten, sweeten
to the palate, and (if approved) add half
a gill of brandy. Edge a dish with puff
paste, put in the mixture, garnish the
top with strings of paste as for tartlets,
and bake it in a moderately heated oven.
N. B. A lemon pudding may be made
in the same manner,
518
Rice Pudding.
To a pint and a half of cream or new
milk add a few coriander seeds, a bit of
lemon peel, a stick of cinnamon, and
sugar to the palate. Boil them together
ten minutes, and strain it to two ounces
of ground rice, which boil for ten mi-
nutes more. Let it stand till cold, and
then put to it two ounces of oiled
fresh butter, a little brandy, grated nut-
meg, six eggs well beaten, and a gill of
syrup of pippins. Mix all together, put
it into a dish with puff paste round it,
and bake it, taking care it is not done
too much. Should the pudding be made
with whole rice it should be boiled till
nearly done before the cream is strained
to it, and if approved a few currants may
be added.
9
N. B. Millet or sago (whole or ground)
may be done in the same manner.
Tansey Pudding.
BLANCH and pound very fine a quarter
of a pound of Jordan almonds; then put
them into a stewpan, add a gill of the
syrup of roses, the cru.iib of a french
roll, a little grated nutmeg, half a gill
of brandy, two table spoonfuls of tansey
juice, three ounces of fresh butter, and
some slices of citron. Pour over it a
pint and a half of boiling cream or milk,
sweeten to the palate, and when it is
cold mix it well, add the juice of a le-
mon and eight eggs beaten. It may be
cither boiled or baked.
Almond Pudding.
To be made as a tansey pudding, only
omitting the french bread and tansey
juice, and adding as substitutes a quar-
ter of a pound of naples biscuits and a
spoonful of orange flower water.
Marrow Pudding.
BOIL with a quart of new milk cin-
namon and lemon peel, and strain it to
half a pound of beef marrow finely chop-
ped, a few currants washed and picked,
some slices of citron and orange peel
candied, a little grated nutmeg, brandy,
syrup of cloves, a table spoonful of each,
and half a pound of naples biscuits.
When the mixture is cold add eight eggs
beat up, omitting five of the whites,
and bake it in a dish with puff paste
round It.
Bread Pudding.
To be made as a marrow pudding,
only omitting the naples biscuits and a
quarter of a pound of the beef marrow,
adding as a substitute the crumb of french
bread.
2,2,1
A rich Plum Pudding.
TAKE one pound of raisins stoned, one
pound of currants washed and picked,
one pound of beef suet chopped, two
ounces of Jordan almonds blanched and
pounded, citron, candied orange and
lemon peel pounded, two ounces of each,
a little salt, some grated nutmeg and
sugar, one pound of sifted flour, a gill
of brandy, and eight eggs well beaten.
Mix all together with cream or milk,
and let it be of a good thickness; then
tie it in a cloth, boil it five hours, and
serve it up with melted butter over.
Batter Pudding.
To a pound of flour sifted add a little
salt and a gill of milk, mix them till
smooth, beat well six eggs, and add
them together with more milk till the
batter is of a proper thickness; then put
3
2,22
the mixture into a bason rubbed with
fresh butter, tie a cloth over, boil it an
hour and a quarter, turn it out of the
bason, and serve it up with melted but-
ter, sugar, and grated nutmeg, in a sauce
boat; to which may be added also (if
approved) a table spoonful of white w r ine,
or a dessert spoonful of vinegar.
N. B. When puddings are put into
the pot the water in general should boil.
Boiled Apple Pudding.
MAKE a paste with flour, chopped
beef suet, or marrow, a little salt and
water; then knead it well, roll it out
thin, sheet a bowl or bason with it, fill
it with good baking apples pared, cut
into quarters and cored; add lemon peel
grated, cloves, nutmeg, and cinnamon
pounded fine, a small quantity of each.
Lay a thin paste on the top, tie the bason
in a cloth, and let the pudding boil till
i
well done. When it is to be served up
cut a piece out of the top and mix with
the apples, sugar to the palate, and add
a bit of fresh butter and a little syrup of
quinces.
Apple Dumplings.
PARE large baking apples, core them
with a scoop, fill the cavities with quince
marmalade, roll out (a quarter of an inch
thick) the same kind of paste as for an
apple pudding, mould over each apple a
piece of paste, and boil them separately
in a cloth, or wash them with whites of
eggs with a paste brush, and bake them.
Serve them up with grated nutmeg,
sifted sugar, and fresh butter, in differ-
ent saucers.
Baked Apple Pudding.
. STEW the apples as for a tourte or
tartlets, and when they are cold add to
324
them six eggs well beaten; put the mix-
ture into a dish with puff paste round
the rim, and bake it.
Damson Pudding.
MAKE paste and sheet a bason in the
same manner as for an apple pudding;
then fill it with ripe or bottled dan, sons,
cover it with paste, boil it, and when it
is to be served up cut a piece out of the
top, mix with the fruit, sifted sugar to
the palate, and a small quantity of pound-
ed cinnamon or grated nutmeg.
N. B. Puddings made with gooseber-
ries, currants, or bullies, may be done
in the same manner.
Damson Pudding another way.
To a pint of cream or milk add six
eggs, four table spoonfuls of sifted flour,
225
a very little salt, a small quantity of
pounded cinnamon, and whisk them well
together. Have ready ripe or bottled
damsons, rub them through a hair sieve,
add to the mixture a sufficient quantity
of the fine pulp to make it in subftance
a little thicker than batter, sweeten it to
the palate, put it into a buttered bason,
flour a cloth and tie over, boil it an hour
and a quarter, and when it is to be
served up turn it out of the bason and
put melted butter over.
N. B. In the same manner may be
done ripe peaches, nectarines, gooseber-
ries, apricots, green gages, or egg plums ;
or instead of boiling may be baked in a
tart pan, sheeted with puff paste.
Baked Fruit Pudding another way.
RUB gooseberries or other ripe fruit
through a hair sieve ; and to half a pint
of the fine pulp add a quarter of a pound
Q
226
of naples biscuits, three ounces of oiled
fresh butter, half a pint of cream, grated
nutmeg, sugar to the palate, and six
eggs. Beat all the ingredients together
for ten minutes; then add slices of citron,
and bake the mixture in a dish with puff
paste round the rim.
Miiffin Pudding with dried Cherries.
To a pint and a half of milk add a few
coriander seeds, a bit of lemon peel,
sugar to the palate, and boil them to-
gether ten minutes. Then put four muf-
fins into a pan, strain the milk over
them, and, when they are cold, mash
them with a wooden spoon ; add half a
gill of brandy, half a pound of dried
cherries, a little grated nutmeg, two
o O'
ounces of Jordan almonds blanched and
pounded very fine, and six eggs well beat-
en. Mix all together and boil in a bason,
or bake it in a dish with paste round it.
7
2,2,7
Potatoe Pudding.
PEEL potatoes, steam them, and rub
them through a fine sieve. To half a
pound of pulp add a quarter of a pound
of fresh butter oiled, sifted sugar to the
palate, half a gill of brandy, a little
pounded cinnamon, half a pint of cream,
a quarter of a pound of currants washed
and picked, and eight eggs well beaten.
Mix all together, bake (or boil) the pud-
ding, and serve it up with melted butter
in a sauceboat.
Carrot Pudding.
TAKE red carrots, boil them, cut off
the red part, and rub them through a
sieve or tamis cloth. To a quarter of a
pound of pulp add half a pound of crumb
of french bread, sifted sugar, a spoonful
of orange flower water, half a pint of
cream, some slices of candied citron, some
grated nutmeg, a quarter of a pound of
Q 2
22%
oiled fresh butter, eight eggs well beaten,
and bake it in a dish with a paftc round
the rim.
Ice Cream.
TAKE a pint and a half of good cream,
add to it half a pound of raspberry or
other jams, or ripe fruits, and sifted sugar ;
mix them well together and rub through
a fine sieve. Then put it into a freezing
mould, set it in ice and salt, and stir it
till it begins to congeal. After which put
at the bottom of a mould white paper,
fill with the cream, put more paper over,
cover close, set it in ice till well frozen,
and when it is to be turned out for table
dip the mould in cold water. Or it may
be served up in glasses, taking the cream
out of the freezing mould.
Observation on Stores.
As frequent mention is made of syrups,
jams, pounded spices, sugar fifted, grated
nutmeg, and orange flower water, to be
used in puddings and pies ; and as a very
small quantity of each is wanted at a
time ; it is therefore recommended (as a
saving of trouble and expence) that the
syrups, &c. be made when the fruits are
in season, and preserved in small bottles
with the different stores. But should any
of the receipts be thought too expensive
or rich, it is recommended, likewise, that
a curtailment be made in some of the
articles, pursuing nearly the same process,
they being written in that ftate only to
shew their first and best manner. The
same observation may be borne in re-
membrance with respect to made dishes,
roafting, paftry, or sauces.
Partridge Soup.
\
CUT to pieces two or three picked and
drawn partridges or pheasants, an old
fowl, a knuckle of veal, some lean ham,
celeri, onions, turnips, a carrot, and a
blade of mace. Put them into a ftew-
3
pot with halt" a pint of water, set them
over a fire close covered, and steam them
till three parts done. Then add three
quarts of beef ftock, simmer till the in-
gredients are tender, ftrain the liquor
through a fine sieve, and when cold take
the fat clean off, add a little liquid of
colour, a small quantity of salt and cayenne
pepper, whisk with it two eggs and their
shells, clear it over a good fire, and ftrain
it through a tamis cloth ; then cut half
a middling-sized white cabbage into small
slices, scald it, add to the soup, and boil
it gently till tender.
Collared Eels.
SKIN and bone two large eels, lay them
flat, and season with plenty of parsley,
an eschallot chopped very fine, pepper,
salt, beaten spices, and mushroom pow-
der, a small quantity of each. Then roll
and bind them tight with tape, put them
into a stewpan with a pint of veal ftock
and a little lemon juice, simmer them
231
over a fire till done, put them on a dish,
skim the liquor free from fat, season with
salt to the palate, clear it with two eggs,
strain it through a tamis cloth, boil it
down gently till of a ftrong jelly, and
put it into a bason. When the eels are
cold, take off the tape, trim the ends,
wipe them dry, serve them up with the
chopped jelly round them, a few bunches
of pickled barberries on their tops, and
slices of lemon round the rim of the dish.
N. B. Should the liquor be pale at the
time it is cleared, add a few drops of
liquid of colour.
Wliite Puddings.
To half a pound of beef marrow chop-
ped fine, add six ounces of Jordan almonds
blanched and pounded quite fine, with
a dessert spoonful of orange flower water,
half a pound of the crumb of french
4
bread, half a pound of currants washed
and picked, a quarter of a pound of sifted
sugar, a little mace, cloves, and cinnamon
pounded, a gill of mountain wine, and
the yolks of four eggs beaten. Mix all
well together, fill the entrails of a pig
three parts full, tie each end, and boil
them half an hour.
Sausage Meat.
TAKE the lean meat of young pork
chopped small, and to a pound of it add
a pound of the flay and fat chopped,
some breadcrumbs, nutmeg, allspice and
mace pounded, a small quantity of each,
a little grated lemon peel, sage, parsley,
thyme, and two eschallots, chopped very
fine, an egg beaten, and season with
pepper and salt. Mix all well together,
with the hands, or pound it in a marble
mortar ; then make it into cakes and
broil it, or put it into the entrails of a
pig nicely cleaned.
'33
Calf's Liver roafted.
MAKE an incision in the under part of
a calf s liver, fill it with a stuffing made
with beef marrow, breadcrumbs, grated
nutmeg, one eschallot, two mushrooms,
parsley and thyme chopped fine, and one
egg beaten. Then sew it up, lard it with
small slips of fat bacon, put a piece of veal
caul over, and roast it gently. When it
is to be served up take off the caul, glaize
the top, put under it some good cullis
sauce, and plenty of fried parsley round.
To dry Herbs.
GATHER marjoram, savory, thyme,
basil, parsley, &c. on a dry day, when in
season, and not blown. Divide them se-
parately into small bunches, as in that
ftate they will dry beft. Then hang
them on a line in a dry room or place
where the air has free admiflion, but no
direci rays of the sun. When they are
perfectly dry (which will require two or
three weeks to accomplish) put them in
rows in boxes close covered, and set them
in a dry place.
To make Anchovie Liquor to be used in Fish
Sauces.
PUT into a stewpan one pound of best
anchovies, two quarts of water, two bay
leaves, some whole pepper, a little scraped
horseradish, a sprig of thyme, two blades
of mace, six eschallots chopped small, a
gill of red port, half the rind of a le-
mon, a gill of ketchup; boil all together
twenty minutes, and rub them through
a tamis cloth with a wooden spoon.
When the essence is cold put it into pint
bottles, cork them close, and set them in
a dry place.
Potted Lobster.
BOIL two live hen lobfters in strong
salt and water till half done; then take the
235
meat and spawn out of the shells, put it
into a stewpan, add a little beaten and
sifted mace, cloves, nutmeg, pepper, salt,
a small quantity of lemon juice, a spoon-
ful of essence of ham, a dessert spoonful
of anchovie liquor, the same as for fish
sauce, and simmer them over a fire for
ten minutes. Then pound the meat in
a marble mortar, reduce the liquor almost
to a glaize, put it to the meat with a
quarter of a pound of fresh butter, mix
them well together, press the mixture
down into small flat preserving pots, co-
ver with clarified butter, and when cold
put white paper over the pots, and set
them in a dry place.
N. B. Prawns, shrimps, crayfish, and
crabs, may be done in the same manner.
To clarify Butter for Potting.
PUT fresh butter into a stewpan with
a spoonful of cold water, set it over a
gentle fire till oiled, skim it, and let it
236
stand till the sediment is settled ; then
pour off the oil, and when it begins to
congeal put it over the different ingre-
dients.
Potted Cheese.
To a pound of grated parmezan or
Cheshire cheese add three ounces of cold
fresh batter, a little sifted mace, and a
tea spoonful of mustard. Mix all well
in a marble mortar, put it into small pots,
cover with clarified butter, and set the
pots in a cold dry place.
Potted Veal.
CUT small a pound of lean white veal,
put it into a stewpan, with two ounces
of fresh butter, the juice of a lemon,
pepper, salt, sifted mace, a bay leaf, all-
spice, cloves, nutmeg, cinnamon, and
mushroom powder, a small quantity of
each, a little parsley, thyme, savory, and
two eschallots chopped fine. Put them
237
over a fire and ftew them ten minutes ;
then pound them, and add a pound of
the mellow part of a boiled pickle tongue
and half a pound of cold fresh butter.
Mix them well together with two eggs
beaten ; then press the mixture down
tight into small pots, cover them with
paper, put them into a moderate oven,
bake them twenty minutes, and when
the meat is cold put clarified butter over.
Potted Larks or Small Birds.
PASS them with the same ingredients
as for veal, and when they are half done
take them out and put the lean veal in.
When the forcemeat is made put the
birds into the pots with it, bake them,
and proceed in the same manner as with
potted veal.
N. B. Pheasants, partridges, chickens,
&c, may be done in the same way, but
will take a longer time baking.
To dry Morells, Mushrooms, and Cham-
pignons.
TAKE morells and champignons of the
largest size, forced mushrooms of the
size of a shilling, and let them be ga-
thered fresh ; then take off the stalk,
wash them free from grit, drain them
dry with a cloth, run a fine twine through
them with a large needle, hang them up
in a warm dry place, and when they are
perfectly dry put them into paper bags in
boxes close covered. When they are
wanted for use lay them in warm water
for half an hour, and prepare them as if
they were fresh.
Mushroom Powder.
AFTER the mushrooms or champig-
nons are dried whole they may be set
before a fire till crisp; then grind and
sift them through a fine sieve, and pre-
339
serve the powder in small bottles close
corked.
Potted Beef.
TAKE two pounds of the fillet out of
the inside of a rump of beef and two
pounds of best fat bacon. Cut them
small, put them into a marble mortar,
add to them a small quantity of parsley,
thyme, savory, four esch allots chopped
fine, some pepper, salt, tw r o spoonsful of
essence of ham, a spoonful of mushroom
powder, sifted mace, cloves, and allspice,
a little of each, two eggs beaten, and a
gill of rhenish wine. Pound all well to-
gether till quite fine ; then fill small pots
with the mixture, cover with paper, bake
it very gently for forty minutes, and when
cold cover with clarified butter.
Tarragon Vinegar.
PQT into a ftone jar half a pound of
fresh gathered tarragon leaves and two
24
quarts of beft common vinegar, and let
them ferment a fortnight ; then run it
through a flannel bag, and add to it a
quarter of an ounce of isinglass dissolved
in cyder. Put it into a clean jar, let it
stand till fine, pour it off, put it into
small bottles, cork them close, and set
them in a dry place.
N. B. In the same manner may be
done elder flowers, &c. &c.
Walnut Ketchup for Fijh Sauces.
To a quart of walnut pickle add a
quarter of a pound of anchovies and
three gills of red port; boil them till re-
duced one third, strain it, and when cold
preserve it in small bottles close corked.
To pickle Tongues, &c.
TAKE large tongues perfectly fresh, cut
some of the root away, make an incision
in the under part, rub them well with
common salt, and lay them in a tub or
pan close covered for four days. Then
pound together two parts of saltpetre,
one part of common salt, one part of
bay salt, and one part of moist sugar.
Rub the tongues well with the mixture,
put all into the pan, and turn them every
two days till pickled enough, which will
be in ten days.
N. B. Pigs faces and hams to be done
in the same manner, but according to
their size let them lay in the different
pickles for longer periods, and when well
coloured smoke them. If it be wished
to have the hams or tongues of a west-
o
phalia flavour add some socho to the
pickle.
India Pickle.
TAKE large fresh cauliflowers in the
month of July, pick them into small
pieces, wash them clean, put them into
a pan with plenty of salt over them for
R
three days ; then drain and lay them se-
parately to dry in the sun, repeatedly turn-
ing them till they are almost of a brown
colour, which will require several days.
Then put plenty of whole ginger, slices
of horseradish, peeled garlick, whole long
pepper, peeled eschallots and onions, into
salt and water for one night ; drain and
dry them also; and when the ingredients
are ready, boil more than a sufficient
quantity of vinegar to cover them, and to
two quarts of it add an ounce of the best
pale turmeric, and put the flowers and
the other ingredients into stone jars, pour
the vinegar boiling hot over, cover them
till the next day, then boil the pickle
again, and the same on the third day ;
after which fill the jars with liquor, co-
ver them over close with bladder and
white leather, and set them in a dry
place.
N. B. In the same manner may be done
white cabbages cut into half quarters,
243
whole french beans, heads of celery,
heads of asparagus, onions whole or sliced,
or pickling melons peeled thin, cut into
halves, and formed like an Indian mango.
To dry Artichoke Bottoms.
GATHER the largest firm artichokes
when in season, cut off the stalks, and
boil them till the leaves and choke can
be taken away. Afterwards put them on
a baking plate and set them in a very slow
heated oven, or hang them up in a warm
place to dry, and when perfectly so put
them into paper bags. When they are
wanted for use lay them in warm water
and salt, and when pliable trim them
neat, braise them in stock and lemon
juice, which will preserve them white,
and when they are done enough, if for
ragout, cut them into pieces ; if for
dishes, serve them whole with good
cullis sauce over them.
R z
244
To pickle Cucumbers, &c.
GA TH ER jerkins not too large, lay them
in a strong brine of salt and water for
three days, then wipe them dry, and put
them into stone jars. Then put a suffi-
cient quantity of vinegar to cover them
into a preserving pan, add plenty of whole
ginger and black pepper, a middling quan-
tity of mace, allspice and cloves, some
slices of horseradish, peeled onions, eschal-
lots, and a small quantity of garlick. Let
the ingredients boil for ten minutes, and
pour them with the liquor over the cu-
cumbers ; cover the jars with cabbage
leaves and a plate, set them in a warm
place, the next day drain the liquor from
them, boil it, and pour over them again,
and if on the third day they are not
green enough, boil the vinegar again,
pour it over, and when cold tie bladder
and white leather over the jars, and set
them in a dry place.
i
245
N.B. In the same manner may be done
walnuts, love apples, barberries, capsi-
cums, french beans, nasturtiums, and
small pickling melons peeled very thin
and cut into quarters.
Rules to be observed In Pickling.
IT is recommended that the best com-
mon vinegar be in general used for pick-
ling, and that it be put into a well-
cleaned copper or brass-preserving pan
just before it is to be put over the fire,
and when it boils not to remain in the
pan.
There can be no occasion of the many
arts that are used in order to preserve
the ingredients green, if the vegeta-
bles are gathered fresh, on a dry day,
when in season, and the process fol-
lowed that has been recommended.
Further directions could be given that
might be attended with greater expence,
but which would scarcely answer a bet-
ter purpose, excepting only to those who
are in the habit of extensive practice.
To pickle Onions.
PEEL small button onions into milk
and water, in which put plenty of salt ;
set it over a fire, and when it boils strain
the onions, wipe them dry, and put them
into glasses. Have ready cold white wine
vinegar, in which whole white pepper,
ginger, mace, and slices of horseradish
have been boiled. Pour it over the
onions, and cover them with bladder
and leather.
To pickle Mushrooms.
TAKE a sufficient quantity of double
distilled white wine vinegar to cover the
mushrooms ; add to it whole white pep-
per, ginger, mace, peeled eschallots, and
a small quantity of garlick if approved ;
boil all together ten minutes and let it
Stand till cold. Then peel fresh forced
247
button mushrooms into water, wash
them clean, strain, and put them into
a stewpan. To a quart of mushrooms
add the juice of a lemon and a table
spoonful of salt. Cover the pan close,
set it over a fire, and when the liquor
is sufficiently drawn from the mush-
m
rooms put the whole into glasses and
cover them with the pickle. Tie blad-
der and white leather over the glasses.
The general rule has been deviated
from of making the pickle for onidns
and mushrooms w r ith double distilled
white wine vinegar, as in this instance
^r
it is requisite to preserve them white.
It is likewise recommended that they be
put into small jars or glasses for use; for
this reason, that, if exposed to the air
but for a short space of time, they will
discolour.
To pickle Beet Roots.
BOIL the roots till three parts done,
and cut them into slices of an inch
R 4
248
thick. Then take a sufficient quan-
tity of vinegar to cover them, and add
to it whole allspice, a few cloves, mace,
black pepper, slices of horseradish, some
onions, eschallots, a little pounded gin-
ger, some salt, and a few bay leaves.
Boil the ingredients together twenty mi-
nutes and strain it, and when the pickle
is cold add a little bruised cochineal.
Put the slices of beet into jars, add the
pickle, put a small quantity of sweet
oil on the top, and tie the jars down
close.
N. B. When the beet is wanted for
use mix well together sweet oil, mus-
tard, some of the liquor in which the
roots w^ere pickled, and a very little sifted
sugar. Lay the slices in a deep plate
and pour the mixture over.
To pickle Artichoke Bottoms.
TAKE large fresh and sound arti-
chokes, boil them just enough to take
249
the leaves and choke away, then trim
and lay them in salt and water ; after
which boil (for five minutes) a sufficient
quantity of vinegar to cover them, in
which put whole allspice, black pepper,
ginger, mace, cloves, eschallots, salt, a
few bay leaves, and some slices of horse-
radish. Drain and w r ipe dry the bot-
toms, put them into jars, add the liquor
and ingredients to them, and tie them
down close. When they are fit for use
serve them up in a deep plate with a
little of the pickle, oil, and mustard
mixed with it.
To pickle large Cucumbers.
PEEL them very thin, cut them into
halves, throw the seeds away, and lay
the cucumbers in salt for a day. Then
wipe them dry, fill them with mustard
seed, peeled eschallots, garlick, small
slips of horseradish, and mace. After
which tie them round with twine, put
them into jars, pour over them some
boiling liquor made as for India pickle
or for jerkins, and cover them down
close till fit for use.
To fickle Red Cabbage.
CUT a fresh light red cabbage into
slips, wash it clean, and put it into a
pan with plenty of salt for two days.
Then boil together for half an hour a
sufficient quantity of vinegar to cover
the cabbage, together with bruised black
pepper, mace, allspice, cloves, ginger,
nutmeg, and mustard seed, a middling
quantity of each. Strain the vinegar
and ingredients, and let them stand till
cold; then add a little bruised cochineal,
drain the cabbage on a large sieve till dry,
put it into the jars, add the pickle, and
tie the jars down close; or the liquor
may be poured over the cabbage boiling
hot ; and when cold, before the jars are
tied down, add a little bruised cochineal.
This method will make the cabbage
sooner fit for use,
N. B. Onions may be peeled and done
whole in the same manner, and mixed
with red cabbage/
To pickle Currants.
To a quart of double diftilled white
wine vinegar add half a pound of loaf
sugar, whole ginger, one ounce of salt,
and a pint of red currant juice ; boil all
together, skim it clean, and let it stand
till cold. Then pick and put some beft
ripe red currants into glasses, fill them
with the pickle, and cover them down
close with bladder and leather.
To pickle Barberries.
BRUISE and {train ripe barberries, and
to a pint of juice add three pints of vi-
negar, a quarter of a pound of loaf sugar,
an ounce of salt, and a quarter of an
ounce of pounded and sifted ginger.
Boil all together, skim it clean, and put
bunches of the best ripe barberries into
jars, pour the pickle boiling hot over, and
let it stand till cold ; then add a little
bruised cochineal, and tie the jars over
close.
N. B. Bunches of currants may be done
in like manner.
Sour Croat.
TAKE large white cabbages when in
season, cut them into halves, and then
into slips ; wash them clean and drain
them dry. After which put into a tub
a layer of cabbage, then a layer of salt,
afterwards a small quantity of pounded
and sifted coriander seeds, and so on al-
ternately ; when the tub is nearly full
put a weight over to press it well, and
set it in a cold dry place covered with
a coarse cloth. When it is wanted for
use put some of the cabbage into boiling
water over a fire for five minutes, and
strain it. Have ready some pieces of
salted bouillie beef (of a quarter of a
pound each) nearly boiled enough ; like-
wise some pieces of pickle pork of the
same number and weight. Then put
them into a stewpan, add the cabbage,
fresh butter, a little vinegar, onions
sliced very thin, some whole pepper,
allspice, and mace, tied in a bit of cloth.
Let all stew till tender; then take out
the spices, season the cabbage to the pa-
late with cayenne pepper, and serve it up
with fried onions (done as per receipt),
with fried sausages round the crouj:.
Peas Pudding, to bj eaten with lolled Pork.
LAY a pint of best split peas into wa-
ter for half an hour ; strain, pick, and
put them into a cloth, tie them tight,
and boil them gently for three hours.
Then put the peas out of the cloth into a
stewpan, mash them well with a wooden
spoon, add a bit of fresh butter, a little
pepper and salt, the yolks of two eggs,
and mix all well together. Put the mix-
ture into a clean cloth, tie it up, and
let it hang near a fire for half an hour ;
then turn it out on a dish, and pour
melted butter over.
Currie, or Pepper Water.
CUT a chicken into pieces, blanch and
wash it, put it into a small ftewpot, add
a table spoonful of currie powder, half
a pint*of veal broth, and simmer them
till half done. Then peel and cut into
thin slices two good sized onions, fry
them with two ounces of fresh butter
till nearly done and of a brown colour ;
then add them to the chicken, together
with a pint of veal broth, half a bay
leaf, the juice of half a lemon, two table
spoonfuls of the juice of tamarinds,
which are to be dissolved in boiling
water and strained. Boil all together
till the chicken is nearly done ; then take
it out, put it into another stewpan, rub
the ingredients through a tamis sieve, and
add it to the fowl with a table spoonful
of flour and water to thicken it. Make
it boil, season it well to the palate with
cayenne pepper and salt, skim it clean,
and serve it up in a bowl.
Grills and Sauce, which are generally eaten
after Dinner.
SEASON some small pieces of ready-
dressed fowl or turkey with pepper and
salt, and grill them gently till of a nice
brown colour. In the mean time put
into a stewpan a gill and a half of cullis,
an ounce of fresh butter, a table spoonful
of mushroom ketchup, the juice of a le-
mon, and a small bit of the rind, a little
cayenne pepper, a tea spoonful of the
essence of anchovies, and one eschallot
chopped fine. Boil all the ingredients
together five minutes, strain the liquor,
and serve it up in a sauceboat ; the pieces
of chicken, &c. on a dish.
6
Saline of Woodcocks.
TAKE two woodcocks half roafted, cut
them up neatly, and let the trimmings
with the entrails be pounded in a marble
mortar ; then put them into a stewpan,
add half a pint of cullis, two eschallots
chopped, half a gill of red port, and a
bit of rind of lemon ; season to the pa-
late with pepper, salt, and lemon juice.
Boil the ingredients ten minutes, and
strain the liquor to the carved wood-
cocks, which stew gently till done. Serve
them up in a deep dish with sippets of
fried bread strewed over.
To male a Haggess.
TAKE the heart and lights of a sheep,
and blanch and chop them ; then add a
pound of beef suet chopped very fine,
crumb of french roll soaked in cream,
a little beaten cinnamon, mace, cloves,
357
and nutmeg, half a pint of sweet wine, a
pound of raisins stoned and chopped, a
sufficient quantity of flour to make it
of a proper consistence, a little salt, the
yolks of three eggs, and some sheep
chitterlings well cleaned and cut into
slips. Mix all together, and have ready
a sheep's bag nicely cleaned, in which
put the mixture ; then tie it tight and
boil it three hours.
French Black Puddings.
*
PICK, wash, and boil, till three parts
done, two pounds of grits or rice ; then
drain it dry, put it into a stewpan with
a quart of pigs blood preserved from
curdling, w 7 ith plenty of salt stirred into
it when taken from the animal ; add to
them ground pepper, pounded and sifted
mace, cloves, nutmeg, and allspice, a
small quantity of each, a gill of cream
with a bit of crurnb of french bread
soaked in it, together with chopped
savory, thyme, parsley, and pennyroyal, a
S
little of each. Mix the ingredients over a
slow fire for twenty minutes, and when
cold put with them plenty of the flay
cut into small dice. Have ready the
entrails cleaned very nice, fill them with
the mixture three parts full, tie the ends,
put the puddings into hot water, boil
them gently a quarter of an hour ; if they
are to be eaten directly when done,
prick them with a fork and broil them
upon a very clean gridiron for ten mi-
nutes : if they are not to be eaten imme-
diately when made, put them on clean
straw, and when they are w r anted for use
put them into boiling water, let them
simmer ten minutes, then take them
out, and prick and broil them as above.
N. B. If large puddings they will take
longer periods in boiling and broiling.
Milk Punch.
To a gallon of milk add a little cin-
namon, cloves, mace, lemon and orange
259
peel, a pint of brandy, a pint of rum,
plenty of orange and lemon juice, and
sweeten to the palate. Then whisk with
it the yolks and whites of eight eggs, put
it over a brisk fire, and when it boils let
it simmer ten minutes ; run it through a
jelly bag till quite clear, put it into bot-
tles, and cork it close.
N. B. The rum and brandy should bo
added when the milk is cleared.
Plum Pottage.
To veal and beef broths (a quart of
each) add a pound of stoned pruens and
the crumb of two penny french rolls,
rubbing all through a tamis cloth ; then
mix to the pulp half a pound of stoned
raisins, a quarter of a pound of currants,
a little lemon juice, some pounded cin-
namon, mace, and cloves, a pint of red
port, a pint of claret, a small quantity of
S 3
grated lemon peel, and season to the pa-*
late with lump sugar. Let all simmer
together for one hour ; then add a little
cochineal to make it of a nice colour, and
serve it up in a tureen. Let it be of the
consistence of water gruel.
Candied Orange or Lemon Peels.
TAKE either lemon or orange peels
well cleaned from the pulp, and lay them
in salt and water for two days ; then
scald and drain them dry, put them into
a thin syrup, and boil them till they look
'clear. After which take them out, and
have ready a thick syrup made w ? ith fine
loaf sugar ; put them into it, and simmer
till the sugar candies about the pan and
peels. Then lay them separately on a
hair sieve to drain, strew sifted sugar
over, and set them to dry in a slow oven;,
or the peels may be cut into chips, and
done in the same manner.
Lemonade or Orangeade.
To a gallon of spring water add some
cinnamon and cloves, plenty of orange
and lemon juices, with a bit of each peel ;
sweeten well with loaf sugar, and whisk
with it the whites of six eggs and one
yolk. Put it over a brisk fire, and when
it boils let it simmer ten minutes ; then
run it through a jelly bag, and let it stand
till cold before it is drunk. This mode
is recommended, the liquor having been
boiled.
Pofvrade Sauce for Game, Mamtenon Cutlets,
PEEL and chop small twelve eschallots;
add to them a gill and a half of vinegar,
a table spoonful of veal consume, half an
anchovie rubbed through a fine sieve, a
little cayenne pepper, and salt. Serve it
up in a sauceboat cold, if to be eaten
v /
S3
z&z
with cold game ; but if to be eaten with
hot, roast, or grills, make it boiling.
Lobster Sauce for Fish.
TAKE the spawn out of live lobsters
before they are boiled, bruise it well in
a marble mortar, add a little cold water,
strain it through a neve and preserve it
till wanted ; then boil the lobsters, and
w r hen three parts done pick and cut
the meat into small pieces, and put it
into a stewpan. To the meat of a large
lobster add a pound of fresh butter and
a pint of water, including a sufficient
quantity of the spawn liquor to colour it.
Put it over a fire, thicken it with flour
and water, keep stirring till it boils, and
then season to the palate with anchovie
liquor, lemon juice, and cayenne pepper 6
Let it simmer five minutes and skim it.
N. B. In place of the above the fol-
lowing method may be adopted: In-
26$
stead of cutting the meat of the lobster
into pieces, it may be pounded in a
marble mortar, then rubbed through a
tamis cloth, and the pulp put with the
other ingredients when the sauce is to be
made. [See Anchovie Essence for Fish
Sauce. ~\
9
Oyster Sauce for Fish.
BLANCH the oysters, strain them, and
preserve their liquor ; then wash and
beard them, drain, and put them into a
stewpan ; then add fresh butter and the
oyster liquor free from sediment, some
flour and water to thicken it, season to
the palate with lemon juice, anchovie
liquor, a little cayenne pepper, a spoonful
of ketchup if approved, and a bit of
lemon peel. When it boils skim it, and
let it simmer five minutes.
N. B. Muscles and cockles may be
done in like manner.
S 4
264
Shrimp Sauce for Fish.
BOIL live shrimps in salt and water
for three minutes, then pick, wash, and
drain them dry ; after which add fresh,
butter, water, anchovie liquor, lemon
juice, cayenne pepper, and flour and
water to make it of a sufficient thick^
ness. Put the ingredients over a fire,
and when it boils skim it, and let the
shrimps simmer for five minutes. Or it
may be made thus :- When the shrimps
are picked, wash the shells, drain them
dry, put them into a stewpan, add a little
water, and boil them ten minutes ; then
strain the liquor to the butter (as above)
instead of the water, which will make it
of a better flavour. The bodies of lob-
sters, also, when picked, may be done
in like manner for lobster sauce.
Dutch Sauce for Fish.
BOIL for five minutes, with a gill
and a half of vinegar, a little scraped
horseradish ; then strain it, and when it
is cold add to it the yolks of two raw
eggs, a quarter of a pound of fresh butter,
a dessert spoonful of flour and water, and
a little salt. Whisk the ingredients over
^^
a fire till the mixture almost boils, and
serve it up directly to prevent it from
curdling.
Anchovie Sauce for Fish.
PUT half a pound of fresh butter into
a stewpan, add to it three spoonfuls of
anchovie liquor, w^alnut and mushroom
ketchups a spoonful of each, the juice of
half a lemon, a little cayenne pepper, a
tea spoonful of india soy if approved, a
sufficient quantity of flour and water to
make it of a proper thickness. Make the
mixture boil, and skim it clean.
Observations in respect of Fish Sauces, &c.
LET it be particularly observed that
fish sauces should be of the thickness of
266
light batter, so that it might adhere to
the fish when dressed, it being a frequent
error that they are either too thick or too
thin. The thickening should be made
with the best white flour sifted, and some
water, mixed smooth with a wooden
spoon or a whisk, and to be of the con-
sistence of light batter also. A little of
it is recommended to be always ready
where there is much cooking, as it is fre-
quently wanted both in fish and other
sauces.
There are, likewise, other articles re-
peatedly wanted for the use of stove-
work ; and as their possession has
been found to obviate much incon-
venience and trouble, they are here
enumerated : that is to say, liquid of co-
lour preserved in a bottle, strained lemon
juice preserved in the same manner,
cayenne pepper, ground spices, ground
pepper and salt mixed, which should be
preserved separately in small jars ; and
every day, when wanted, fresh bread-
crumbs rubbed through a hair sieve ;
267
parsley, thymes, eschallots, savoy, mar-
joram, and lemon peel, chopped very
fine, and put on a dish in separate
partitions.
Directions are not given for serving
the fish sauces with any particular kind
of fish, such as turbot or salmon with
lobster sauce, &c. but the receipts have
been written only for the making them ;
therefore it is recommended that every
person make a choice, and not be biassed
altogether by custom.
Apple Sauce for Pork, Geese, &c.
PARE, quarter, and core, baking apples;
put them into a stewpan, add a bit of
lemon rind, a small stick of cinnamon, a
few cloves, and a small quantity of
water. Cover the pan close, set it over
a moderate fire, and when the apples are
tender take the peel and spices out ; then
add a bit of fresh butter, and sugar to the
palate. i
26B
Green Sauce for Ducklings or Green Geese,
PICK green spinach or sorrel, wash it,
and bruise it in a marble mortar, and
strain the liquor through a tamis cloth.
To a gill of the juice add a little loaf
sugar, the yolk of a raw egg, and a
spoonful of vinegar ; if spinach juice,
then put one ounce of fresh butter, and
whisk all together over a fire till it begins
to boil,
N. B. Should the sauce be made of
spinach juice instead of vinegar, there
may be put two table spoonfuls of the
pulp of gooseberries rubbed through a
hair sieve.
'Fennel Sauce for MackareL
PICK green fennel, mint, and parsley,
a little of each ; wash, boil them till
tender, drain and press them, chop them
fine, add melted butter, and serve up the
sauce immediately, for should the herbs
269
be mixed with the butter any length of*
time before it is served up, they will
be discoloured. The same observation
should be noticed in making parsley and
butter sauce.
Bread Sauce, for Turtles, Game, &c.
SOAK a piece of crumb of bread w 7 ith
half a pint of milk or cream, add a
peeled middling-sized onion, and put
them over a fire ; when the milk is ab-
sorbed bruise the bread, mix with it
tw r o ounces of fresh butter, a little white
pepper, and salt ; and when it is to be
served up take out the onion,
Melted Butter.
,
IN order to prevent butter from oiling
the flour and water that may be sufficient
for the quantity of butter should be made
boiling, skimmed clean, and the butter
added to dissolve, being careful it is of a
proper thickness.
6
2/0
In the same manner may be made fish
sauces, adding the liquor of the lobsters
or oysters, &c. with flour and water, and
when boiling add the butter with the
other ingredients.
To make Melon Citron.
TAKE middling-sized melons when
half ripe, cut them in quarters, take
away the seed, and lay the melons in salt
and water for three days. Have ready
a thin syrup ; then drain and wipe dry
the quarters, put them into the sugar,
and let them simmer a quarter of an
hour ; the next day boil them up again,
and so on for three days ; then take them
out, and add to the syrup some moun-
tain wine, a little brandy, and more
sugar ; clarify it, and boil it nearly to a
candied height, put the melons into it
and boil them five minutes ; then put
th^m in glasses, and cover them close
with bladder and leather.
Rush, or Tops and Bottoms.
TAKE two eggs beat up, add them to
a pint of good mild yest and a little
milk. Sift four pounds of best white
flour, and set a sponge with the above
ingredients ; then make boiling half a
pound of fresh butter and some milk, a
sufficient quantity to make the sponge the
stiffness of common dough. Let it lay
in the kneading trough till well risen ;
then mould and make it into the form
of loaves of the bigness of small teacups ;
after which batch them flat, bake them
in a moderate oven, and when nearly
done take them out, cut the top from
the bottom, and dry them till of a nice
colour on tin plates in the oven.
Wafers.
TAKE a table spoonful of orange flower
water, a table spoonful of flour, the same
of good cream, sifted sugar to the palate,
and a dessert spoonful of syrup of cinna-
mon ; beat all the ingredients together 1
for twenty minutes ; then make the
wafer tongs hot, and pour a little batter
just sufficient to cover the irons ; bake
them over a slow r fire, and when taken
from the tongs roll them round, and
preserve them in a dry place.
Cracknels.
To half a pound of best white flour
sifted add half a pound of sifted loaf
sugar, a quarter of a pound of fresh but-
ter, tw r o table spoonfuls of rose water, a
little salt, the yolks and whites of three
eggs beat up, and mix all well together
for twenty minutes. Then roll it out,
cut it into what shapes you please with
a pastry cutter, put them on baking plates
rubbed with butter, wash the tops of the
paste with whites of eggs well beaten,
and bake them in a brisk oven.
To lake Pears.
To a pint of water add the juice of
three Seville oranges, cinnamon, cloves,
and mace, a small quantity of each, a bit
of lemon peel, and boil them together a
quarter of an hour ; then strain and add
to the liquor a pint of red port, plenty
of loaf sugar, and a little cochineal ; after
which pare, cut into halves, and core,
twelve large baking pears, put them into
a pan, add the liquor, cover the pan
with writing paper, and bake them in a
moderate oven.
N. B. They may he done in the same
manner in a stewpan over a fire.
To clarify Sugar.
*J */ C3
To four pounds of loaf sugar put two
quarts of water into a preserving pan,
set it over a fire, and add (when it is
T
warm) the \vhites of three eggs beat up
with half a pint of water ; when the
syrup boils skim it clean, and let it sim-
mer till perfectly clear.
N. B. To clarify suffar for carmel rc-
J o
quires but a small quantity of water ;
and the different degrees of strength,
when wanted, must be attended to with
practice. They are generally thrown over
a mould rubbed with sw r eet oil ; for cakes,
with a fork dipped in the sugar, &c.
Syrup of Cloves,
PUT a quart of boiling water into a
stewpan, add a quarter of a pound of
cloves, cover the pan close, set it over a
fire, and let the cloves boil gently for
half an hour; then drain them dry, and
add to a pint of the liquor two pounds of
loaf sugar. Clear it with the whites of
two eggs beat up with a little cold
water, and let it simmer till it becomes a
strong syrup. Preserve it in vials close
corked.
N. B. In the same manner may be
done cinnamon or mace.
Syrup of Golden Pippins.
TAKE the pippins when nearly ripe,
pare, core, and cut them into very thin
slices, or bruise them a little in a marble
mortar. Then put them into an earthen
vessel, add a small quantity of water, the
rind of a lemon, plenty of sifted sugar,
and a little lemon juice. Let the ingre-
dients remain in the pan close covered
for two days, then strain the juice through
a piece of lawn, add more sugar if requi-
site, clear it with white of egg if necessary,
and boil it to a syrup.
N. B. Nonpareils, quinces, pine-apples,
or the rind of lemons peeled very
may be done in the same manner.
Syrup of Cap ill a ire.
CLARIFY with three whites of
OO
four pounds of loaf sugar mixed with
three quarts of spring water and a quarter
of an ounce of isinglass ; when it is cold
add to the syrup a sufficient quantity of
orange flower water as will make it pa-
latable, and likewise a little syrup of
cloves. Put it into bottles close corked
for use.
Flowers in Sugar.
CLARIFY sugar to a carmel height,
which may be known by dipping in a
fork, and if it throws the sugar as fine as
threads put in the flowers. Have ready
teacups with the insides rubbed with
sweet oil ; put into each cup four silver
table spoonfuls of the sugar and flowers,
and when cold turn them out of the cups,
and serve them up piled on each other.
-v'/
Syrup of Roses.
GATHER one pound of damask rose
leaves when in high season, put them
into an earthen vessel, add a quart of
boiling spring water, cover the pan close,
and let it remain six hours ; then run the
liquor through a piece of lawn, and add
to a pint of the juice a pound and a half
of loaf sugar ; boil it over a brisk fire till
of a good syrup, being careful in the
skimming, and preserve it in bottles close
corked.
N. B. The syrup may be cleared with
two eggs.
To preserve Cucumbers.
TAKE fresh gathered gerkins of a large
size, and lay them in salt and water for
two days ; then drain and wipe them
dry, put them into glasses, make boiling-
hot a mixture of sugar, vinegar, and
water, a small quantity of each ; pour it
over the cucumbers, cover and set them
in a warm place, likewise boil the liquor
and pour over them for three successive
days. Then take a quart of the liquor,
add to it plenty of cloves, mace, ginger,
and lemon peel. Boil these ingredients for
half an hour, strain and put to it plenty
of sifted sugar, clear it with whites of
eggs if requisite, boil to a strong syrup,
and put it to the gerkins. When wiped
dry and in the glasses, cover them down
very close.
To preserve Currants.
TAKE large bunches of ripe currants,
make a thin syrup with sugar and w r ater,
set it over a fire, when it boils put in
the fruit, and let -them remain in a cold
place till the next day ; then take them
out carefully, lay them on a dish, make
the liquor boil again, and put in the
279
Currants, taking care not to let them
break. Take them out a second time,
add more sugar to the syrup, with a
quart of currant juice ; clarify it, boil it
to a strong syrup, and when it is cold
put the currants into glasses, pour the
syrup over, and tie them down close.
To preserve Barberries.
*
BRUISE a quart of ripe barberries, add
a quart of spring w r ater, put them over
a fire, when boiling run the liquor
through a fine sieve, and put with it
three pounds of clarified sugar. Then
add a sufficient quantity of large bunches
of ripe barberries, put them over a fire,
when boiling-hot set them away till the
next day, take the barberries out of the
syrup and put them into glasses ; boil the
liquor to a good consistence, pour it over,
and cover them close.
Gooseberry ra&L
PUT a quart of green gooseberries and
a gill of water in a stewpan over a fire
close covered ; when the fruit is tender
rub it through a fine hair sieve, add to
the pulp sifted loaf sugar, and let it stand
till cold. In the mean time put a pint
of cream or new milk into a stew r pan,
with a stick of cinnamon, a small piece
of lemon peel, sugar, a few cloves and
coriander seeds, and boil the ingredients
ten minutes. Have ready the yolks of
six eggs and a little flour and water well
beaten ; strain the milk to them, whisk
it over a fire to prevent it from curdling,
when it nearly toils set the pan in cold
j
water, stir the cream for five minutes,
and let it stand till cold. Then mix the
pulp of the gooseberries and the cream
together, add a little grated nutmeg,
and sweeten it more if agreeable to the
palate.
N. B. Strawberries, raspberries, apri-
cots, and other ripe fruits, may be rubbed
through a sieve and the pulp added to the
cream.
Sago.
To half an ounce of sago washed clean
add a pint of water and a bit of lemon
peel ; cover the pan close, set it over a
fire, let it simmer till the sago is nearly
done, and the liquor absorbed. Then
put to it half a pint of red port, a tea-
poonful of pounded cinnamon and cloves
or mace, sweeten to the palate with
loaf sugar, and let it boil gently for ten
minutes.
Oatmeal Pottage, or Gruel.
Mix together three table spoonfuls of
oatmeal, a very little salt, and a quart of
water ; put them over a fire, and let it
boil gently for half an hour. Then skim
i
and strain it, add to it an ounce of fresh
butter, some loaf sugar, a little brandy,
and grated nutmeg ; or instead of these
ingredients put pepper, salt, and fresh
butter, to the palate ; then boil it again
five minutes, mix it till very smooth, and
let it be of a moderate consistence.
To bottle Gooseberries, &c. for Tarts.
i
GATHER gooseberries on a dry day
when about half grown, and pick off"
the stalks and blossoms ; then put the
fruit into wide-mouthed bottles and shake
them down ; cork them very close, bake
them in a moderate oven till thoroughly
heated through, and set them in a dry
cool place.
N. B. Damsons, currants, cherries, or
plums may be done in the same way.
[The above mode of preserving fruits
is recommended in preference to preserv-
ing them with sugar, it frequently hap-
pcning that fruits done with syrup will
fret, and in that event the whole be
spoiled.]
To bottle Gooseberries another way.
WHEN the gooseberries are picked put
them into the bottles and cover them
with spring water ; then set them in a
large pan of cold water, put them over
a moderate fire, and w r hen the goose-
berries appear to be scalded enough take
out the bottles and set them in a cool
place, and when cold cork them close.
[This mode has been found to answer
extremely well. The small champaign
gooseberry is recommended likewise for
the purpose.]
Small Cakes.
TAKE half a pound of sifted sugar,
half a pound of fresh butter, three quar-
284
ters of a pound of sifted flour, and rub
all together; then wet it with a gill of
boiling milk, strew in a few carraway
seeds, and let it lay till the next day ; after
which mould and cut it into eleven dozen
pieces, roll them as thin as possible, and
bake them in an oven three parts cold.
Diet Bread Cake.
TAKE nine eggs and sifted sugar of
their weight ; break the whites into one
pan and the yolks into another ; then
whisk the whites till of a solid froth, beat
the yolks, and whisk them with the
whites ; add the sugar with the weight
of five eggs of flour, mix all well together,
put in a few carraway seeds, and bake it
in a hoop.
Sponge Biscuits.
TAKE the same mixture as for diet
bread, only omitting the carraway seeds ;
then rub the inside of small tin pans with
285
fresh butter, fill them with the mixture,
sift suear over, and bake them in a
i^>
moderate oven.
Common Seed Cake.
To one pound and a half of flour put
half a pound of fresh butter broke into
small pieces round it, likewise a quarter
of a pound of sifted sugar, and half a
grated nutmeg ; then make a cavity in
the center of the flour and set a sponge
with a gill of yest and a little warm
milk; when well risen add slices of can-
died orange or lemon peel and an egg
beat up. Mix all these ingredients w r ell
together with a little warm milk, let the
dough be of a proper stiffness, mould it
into a cake, prove it in a warm place,
and then bake it.
Cmnamon Cakes.
BREAK, six eggs into a pan with three
table spoonfuls of rose water, whisk them
-86
Well together, add a pound of sifted
sugar, a dessert spoonful of pounded cin-
namon, and as much flour as will make
it into a good paste ; then roll it out, cut
it into what shapes you please, bake them
on white paper, and when done take
them off, and preserve them in a dry
place for use.
To make red Colouring for Pippin Paste,
for garnishing Twelfth Cakes.
TAKE an ounce of cochineal beat very
fine ; add three gills of water, a quarter
of an ounce of roche-alum, and two
ounces of lump sugar ; boil them toge-
ther for twenty minutes, strain it through
a fine sieve, and preserve it for use close
covered.
Twelfth Cakes.
TAKE seven pounds of flour, make a
cavity in the center, set a sponge with a
58;
eill and a half of vest arid a little warm
O w
milk ; then put round it one pound of
fresh butter broke into small lumps, one
pound and a quarter of sifted sugar, four
pounds and a half of currants washed
and picked,, half an ounce of sifted cin-
namon, a quarter of an ounce of pounded
cloves, mace, and nutmeg mixed, sliced
candied orange or lemon peel and citron.
When the sponge is risen mix all the
ingredients together with a little warm
milk ; let the hoops be well papered and
buttered, then fill them with the mix-
ture and bake them, and when nearly
cold ice them over with sugar prepared
for that purpose as per receipt ; or they
may be plain.
Bristol Cakes.
TAKE six ounces of sifted sugar, six
ounces of fresh butter, four whites and
two yolks of eggs, nine ounces of flour,
and mix them well together in an earthen
pan with the hand ; then add three quar-
388
ters of a pound of picked currants, and
drop the mixture with a spoon upon tin
plates rubbed with butter, and bake them
in a brisk oven.
Hyde Park Corner Cakes.
TAKE two pounds of flour, four ounces
of common sugar, and half an ounce of
carraway seeds pounded ; then set a sponge
with half a gill of yest and some warm
milk, and when it works take some boil*
ing milk, add to it five ounces of fresh
butter, mix it up light, add let it lay
some time ; then roll it out, cut it into
what forms you please, and bake them in
a moderate oven.
Good Gingerbread Nuts.
TAKE four pounds of flour, half a
pound of sifted sugar, one ounce of
carraway seeds, half an ounce of ginger
289
pounded and sifted, six ounces of fresh
butter, and two ounces of candied orange
peel cut into small slices. Then take a
pound of treacle or honey and a gill of
cream, make them warm together, mix
all the ingredients into a paste, and let it
lay six hours ; then roll it out, make it
into nuts, and bake them in a moderate
oven.
Bride Cake.
TAKE two pounds of sifted loaf sugar,
four pounds of fresh butter, four pounds
of best white flour dried and sifted, a
quarter of an ounce of mace and cinna-
mon, likewise the same quantity of nut-
meg pounded and sifted, thirty eggs, four
pounds of currants washed, picked, and
dried before a fire, a pound of Jordan
almonds blanched and pounded, a pound
of citron, a pound of candied orange and
a pound of candied lemon peels cut into
slices, and half a pint of brandy ; then
proceed as follows : First work the butter
U
29
to a cream w ith the hand, then beat in
the sugar for a quarter of an hour, whisk
the whites of eggs to a solid froth, and
mix them with the sugar and butter ;
then beat the yolks for a quarter of an
hour and put them to the above, likewise
add the flour, mace, and nutmeg ; beat
all well together till the oven is ready,
and then mix in lightly the brandy, cur-
rants, almonds, and sweetmeats. Line
a hoop with paper, rub it with butter,
fill it with the mixture, bake it in a
brisk oven, and when it is risen cover it
with paper to prevent it from burning.
It may be served up either iced or plain.
Rice Cakes.
WHISK the yolks of seven eggs for a
quarter of an hour, add five ounces of
sifted sugar, and mix them well ; put to
them a quarter of a pound of rice, some
flour, a little brandy, the rind of a lemon
grated very fine, and a small quantity of
pounded mace ; then beat six whites of
eggs for some time, mix all together for
ten minutes, fill a hoop with the mix-
ture, and bake it in a brisk oven.
Bath Cakes.
TAKE a pound of fresh butter and rub
with it a pound of flour, mix them into
a light paste with a gill of yest and
some warm cream, and set it in a warm
place to rise ; then mould in with it a
few carraway seeds, make it into cakes
the size of small french rolls, and bake
them on tins buttered.
Pancakes.
To half a pound of best white flour
sifted add a little salt, grated nutmeg,
cream or new milk, and mix them well
together ; then whisk eight eggs, put
them to the above, and beat the mixture
for ten minutes till perfectly smooth and
U 2
light, and let it be of a moderate thick-
ness. When the cakes are to be fried,
put a little piece of lard or fresh butter
in each frying-pan over a regular fire,
and when hot put in the mixture, a suf-
ficient quantity just to cover the bottom
of each pan, fry them of a nice colour,
and serve them up very hot. Serve with
them, likewise, some sifted loaf sugar,
pounded cinnamon, and Seville orange,
on separate plates.
N. B. Before the frying pans are used
let them be prepared with a bit of butter
put into each and burnt ; then w ipe
them very clean with a dry cloth, as this
method prevents the batter from sticking
to the pan when frying.
Shrewsbury Cakes.
BEAT half a pound of fresh butter to
a cream, add to it the same quantity of
flour, one egg, six ounces of sifted sugar,
293
and a quarter of an ounce of carraway
seeds. Mix all together into a paste,
roll it out thin, stamp it with a tin cut-
ter, prick the cakes with a fork, lay
them on tin plates rubbed with butter,
and bake them in a slow oven.
Portugal Cakes, or Heart Cakes.
TAKE a pound of flour, a pound of
sifted sugar, a pound of fresh butter, and
mix them with the hand (or a whisk) till
they become like a fine batter. Then
add two spoonfuls of rose water, half a
pound of currants washed and picked,
break ten eggs, whisk them, and mix well
all together. Butter ten moulds, fill
them three parts full with the mixture,
and bake them in a brisk oven.
Macaroons.
TAKE a pound of Jordan almonds
blanched and pounded fine, with a little
rose water to preserve them from oiling,
and add a pound of sifted sugar ; then
whisk the whites of ten eggs to a solid
froth and add to the above ; beat all to-
gether for some time. Have ready wafer
paper on tin plates, drop the mixture
over it separately the size of a shilling or
smaller, sitt a little sugar over, and bake
them.
V
Mir angles.
TAKE the whites of nine eggs, and
whisk them to a solid froth ; then add
the rind of six lemons grated very fine
and a spoonful of sifted sugar ; after
which lay a wet sheet of paper on a tin,
and with a spoon drop the mixture in
little lumps separately upon it, sift sugar
over, and bake them in a moderately
heated oven, observing they are of a nice
colour. Then put raspberry, apricot, or
any other kind of jam between two bot-
toms, add them together, and lay them
in a warm place or before the fire to dry.
7
Ratafias.
BLANCH and pound half a pound of
Jordan almonds, likewise the same quan-
tity of bitter almonds, and preserve them
from oiling with rose water ; then add a
pound of sifted sugar, beat the whites of
four eggs well, and mix lightly with
them ; after which put the mixture into
a preserving pan, set it over a moderate
fire, stirring till it is pretty hot, and when
it is cold roll it into small rolls, cut them
into small cakes the bigness of a shilling,
dip the top of your finger into flour and
touch lightly each cake, put them on
wafer paper, sift sugar over, and bake
them in a slow oven.
Lemon
PUT a pound of sifted loaf sugar in a
bowl with the juice of two lemons, and
beat them together; then whisk the
U 4
white of an egg to a very high froth,
add it to the mixture, and whisk it for
twenty minutes ; after which put to it
the rind of three lemons grated very fine
and three eggs, mixing all well together.
Sift sugar over wafer paper, drop on it
the mixture in small quantities, and bake
them in a moderately heated oven.
Chantilly Basket.
HAVE ready a small quantity of warm
clarified sugar boiled to a carmel height,
dip ratafia cakes into it, and place them
round the inside of a dish. Then cut
more ratafia cakes into squares, dip them
into the sugar, pile them on the others,
and so on for two or three stories high.
After w r hich line the inside with wafer
paper, fill with sponge biscuits, sweet-
meats, blanched almonds, and some made
cream as for an apple pie, put some trifle
froth over that, and garnish the froth
with rose leaves, or coloured comfits
297
or carmel of sugar thrown lightly over
the top.
Green Codlins, frosted with Sugar.
TAKE twelve codlins, blanch them in
water with a little roche-alum in it and
some vine leaves ; when they are nearly-
done take off the outside skin, rub the
apples over with oiled fresh butter, and
sift plenty of sugar over them ; then lay
them on a clean tin, put them into a
slow oven, and when the sugar sparkles
like frost take them out. When they
are cold serve them up in a trifle glass
with some perfumed cream round them
made as for an apple pie, and on the top
of each codlin stick a small flower for
garnish.
Pound Cake.
TAKE a pound of sifted sugar, a pound
of fresh butter, and mix them with the
hand for ten minutes ; then put to them
nine yolks and five whites of eggs beaten,
whisk them well, and add a pound of
sifted flour, a few carraway seeds, a quar-
ter of a pound of candied orange peel cut
into slices, a few currants washed and
picked, and mix all together as light as
possible.
Yest Cake.
TAKE one pound of flour, two pounds
of currants washed and picked, a quarter
of a pound of fresh butter, a quarter of
a pound of lisbon sugar, a quarter of a
pound of citron and candied orange peel
cut into slices, cinnamon and mace a
small quantity of each pounded and sifted.
Make a cavity in the center of the ingre-
dients, add a gill of sweet wine, a little
warm milk, a teacupful of yest, and let
it stand till the yest works ; then put a
little more warm milk, mix all together,
fill a hoop with it, and let it remain till
risen, and bake it.
299
Rich Plum Cake.
TAKE one pound of sifted sugar, one
pound of fresh butter, and mix them
with the hand in a earthen dish for a
quarter of an hour. * Then beat well ten
yolks and five whites of eggs, put two
thirds of them to the sugar and butter,
and mix them together till it begins to
be tough ; after which add one pound
and a half of currants washed and'picked,
a quarter of a pound of citron, a quarter
of a pound of candied orange or lemon
peel cut into slices, a quarter of a pound
of Jordan almonds blanched and bruised
very fine. Then pound a quarter of a
pound of muscadine raisins, put to them
a gill of sweet wine and a spoonful of
brandy, strain the liquor through a cloth
to the mixture, add the rest of the
eggs, and mix all together as light as
possible.
300
Dried Cherries.
GATHER the largest flemish cherries
(or english bearers) when nearly ripe,
pick off the stalks and take the stones
away ; have ready a thin syrup boiling-
hot, put the cherries into it, and let
them remain till the next day ; then
strain and boil the liquor again, and add
to the cherries ; the same again on the
third day ; on the fourth day strain the
syrup, add more sugar, and clarify it ;
boil it to a strong consistence, add the
cherries, put them into jars, and when
they are cold cover them close. When
wanted for use take them out, lay them
on large drying sieves, and put them in
a very slack oven.
N. B. In the same manner may be
done apricots, pears, plums, &c.
3 01
Pippins with Rice.
BOIL two ounces of whole rice with
half a pint of milk, and when it is nearly
absorbed put the rice into a marble mor-
tar, add a table spoonful of brandy, a
little grated lemon peel, a small quantity
of pounded cinnamon and cloves, two
ounces of sifted sugar, two eggs, and
pound all together. Then pare twelve
large ripe golden pippins, core them with
an appje scoop, mould over them some of
the mixture with the hand, put writing
paper on a tin-plate, rub it over with
sweet oil or butter, put the apples on it,
and bake them gently till done ; then
serve them up in a deep dish with
melted butter over and a little of the
syrup of quinces mixed with it.
To make 'English Bread.
TAKE a peck of the best white flour,
sift it into a trough, make a cavity in the
center, and strain through a hair sieve
(mixed together, a pint of good yest and
a pint of lukewarm water ; mix them
lightly with some of the flour till of a
light paste, set it in a warm place covered
over to prove for an hour ; then mix the
whole with two quarts of lukewarm water
and a little salt, knead it, let it be of a
good stiffness, prove it an hour more and
knead it again ; prove it another hour,
mould it into loaves or batch two pieces
together, and bake them in a brisk
oven.
N. B. A middling-size loaf will require
an hour and a half in baking.
French Bread.
SIFT a peck of fine flour into a trough,
make a cavity in the center with the hand,
strain into it (mixed together) a pint of
lukewarm milk and a pint of good yest ;
mix them with some of the flour till
of a light sponge, set it in a warm place
covered over to prove for an hour ; then
add to it two quarts of lukewarm milk,
half a pound of fresh butter, an ounce
of sifted loaf sugar, and a little salt ;
knead it till of a nice stiffness, let it
prove an hour more, knead it again, and
let it prove another hour ; then mould it
into bricks, lay them on tins, put them
into a very slack oven or warm place to
prove for half an hour, and bake them in
a brisk oven,
P nipt on of Apples.
PARE, cut into quarters, and core eight
good-sized baking apples ; put them into
a stewpan, add a bit of lemon peel and a
table spoonful of rose water ; cover the
pan close, put it over a slow fire, and
when the apples are tender rub them
through a hair sieve, put to the pulp,
sugar to the palate, sifted cinnamon and
cloves a small quantity of each, four eggs
well beaten, a quarter of a pouiid of the
34
crumb of French bread soaked in a gill of
cream, and mix all the ingredients toge-
ther. Rub the inside of a mould with
fresh butter, fill it with the mixture,
bake it in a moderately heated oven,
when done turn it out on a dish, and
serve it up with sifted sugar over.
A sweet Omlet of Eggs.
Mix well together ten eggs, half a gill
of cream, a quarter of a pound of oiled
fresh butter and a little syrup of nutmeg ;
sweeten it with loaf sugar, put the mix-
ture into a prepared frying pan as for a
savory omlet, fry it in the same manner,
and serve it up with a little sifted sugar
over it.
To keep Cucumbers for Winter Use for
Sauces.
TAKE fresh gathered middling-sized
cucumbers, put them into a jar, have
ready half vinegar, half water, and some
salt, a sufficient quantity to cover them ;
make it boiling-hot, pour it over them,
add sweet oil, cover the jars down close
with bladder and leather, and set them
in a dry place.
To preserve Mushrooms for Sauces.
PEEL button forced mushrooms, wash
them and boil till half done in a suffi-
cient quantity of salt and water to cover
them ; then drain them and dry in the
sun, boil the liquor with different spices,
put the mushrooms into a jar, pour the
boiling pickle over them, add sweet oil,
and tie them over with bladder, &c.
Pullet roasted with Baiter.
BONE and force the pullet with good
stuffing or forcemeat, paper it and put it
to roast; w r hen half done take off the
X
3 o6
paper, and baste the fowl with a little
light batter ; let it dry, baste it again,
so repeating till it is done and nicely
crusted over ; then serve it up with ben-
shamelle or poivrade sauce beneath.
Dutch Beef.
RUB the prime ribs of fat beef with
common salt, and let them lay in a pan
for three days ; then rub them with the
different articles as for hams or tongues,
o
and add plenty of bruised juniper berries.
Turn the meat every two days for three
weeks, and smoke it.
Mushroom Ketchup.
TAKE a parcel of mushrooms either
natural or forced, the latter will prove the
best, and cut off part of the stalk towards
the root. Wash the mushrooms clean,
37
drain them, then bruise them a little
in a marble mortar, put them into an
earthen vessel with a middling quantity
of salt, let them remain for four days,
and then strain them through a tamis
cloth. When the sediment is settled
pour the liquor into a stewpan, and to
every pint of juice add half a gill of
red port, a little whole allspice, cloves,
mace, and pepper. Boil them together
twenty minutes, then skim and strain
the ketchup, and when cold put it into
small bottles and cork them close.
Suet Pudding.
CHOP fine half a pound of beef suet,
add to it the same quantity of flour, two
eggs beaten, a little salt, a small quantity
of pounded and sifted ginger, and mix
them together with milk. Let the mix-
ture be of a moderate thickness. It may
either boiled or baked.
3 o8
Savoy Cake.
BEAT well together the yolks of eight
eggs and a pound of sifted sugar, and
whisk the whites till of a solid froth ; then
take six ounces of flour and a little sifted
cinnamon, and mix all the ingredients
lightly together ; after which rub a mould
with fresh butter, fill it three parts full
with the mixture, and bake it in a slack
heated oven.
Nutmeg Svrup.
O ^ -t
FOUND a quarter of a pound of nut-
megs, put them into a stewpan, add a
pint and a half of hot water, and boil
them for half an hour ; then strain, and
put to a pint of liquor two pounds of
sifted sugar and one egg beat up with
a little cold water ; set it over a fire, and
when it boils skim it till perfectly clean
39
and reduced to a good syrup, and when
it is cold mix with it half a pint of
brandy.
Having this syrup always at hand will
answer a better purpose for puddings, &c.
than grated nutmeg and brandy, as the
mixtures can be better palated, and like-
wise save trouble and expense.
Sweetbreads with Veal and Ham.
BLANCH heart sweetbreads ciffht mi-
o
nutes, and wash and wipe them dry ;
then make an incision in the under part,
take out a piece and pound it with a
small quantity of light forcemeat; after
which fill the cavity in the sweetbread,
rub the top with white of e<r, lav over
OO /
it a thin slice of lean ham, a slice of veal,
and a bard of bacon ; put paper and a
thin sheet of common paste over the
w^hole, bake them gently for an hour,
and when they are to be served up take
310
off the paste and paper, glaize lightly the
bacon, and put under the sweetbreads a
good benshamelle.
Essence of Ham for Sauces.
TAKE four pounds of slices of lean
ham, and b,e careful it is of a good fla-
vour ; put it into a stewpan with a little
water, six peeled eschallots, and two bay
leaves ; cover the pan close, set it over
a fire, and simmer the ham till three
parts done ; then add two quarts of water
and boil it till tender, strain it through
a fine sieve, skim it perfectly free from
fat, clear it w r ith whites of eggs, strain it
through a tamis, boil it till it is reduced
to a pint, and when cold put it into
small bottles and cork them close.
Heart roasted.
LET the heart be very fresh, wash and
d
wipe it, fill it with a stuffing as for a
fillet of veal, tie over the top a piece of
veal caul, roast it gently one hour and
an half, and five minutes before it is done
roast it quick, froth it with flour and
butter, and put it on a very hot dish.
Serve it up with a sauce under it made
with cullis, fresh butter, a table spoonful
of ketchup, and half a gill of red port
boiled together.
Slices of Cod fried witJi Oysters.
EGG, breadcrumb, and fry in boiling
lard, some slices of crimped cod ; when
done, drain them dry, serve them up
with oyster sauce in the center, made in
the same manner as for beef steaks.
Small Crusts to be eaten with Cheese or Wine
after Dinner.
TAKE the crumb of a new-baked loaf,
pull it into small pieces, put them on a
X 4
baking plate, and set them in a mode-
rately heated oven till they are of a nice
brown colour.
Devilled Almonds.
BLANCH half a pound of Jordan al-
monds and wipe them dry; then put
into a fryingpan two ounces of fresh
butter, make it hot, add the almonds,
fry them gently till of a good brown
colour, drain them on a hair sieve, strew
over cayenne pepper and some salt, and
serve them up hot.
Boiled Tripe and Onions.
CUT a prepared double of tripe into
slips, then peel and boil some Spanish
or other onions in milk and water with
a little salt, and when they are nearly
done add the tripe and boil it gently ten
minutes. Serve it to table with the
onions and a little of the liquor in a
6
3*3
tureen. Serve up, likewise, in a sauce-
boat,, some melted butter with a little
mustard mixed with it, and (if approved)
there may be added a table spoonful of
vinegar.
Boiled Sweetbreads.
BLANCH two heart sweetbreads, wash
and trim off* the pipe, then boil them in
milk and water with a little salt for half
an hour ; drain them dry, and when they
are to be served to table put over them
some boiling benshamelle with a little
parsley chopped very fine in it.
Broiled Sweetbreads.
i
BLAXCH the sweetbreads till half
done, wash and trim off the pipe, then
cut them into large slices, season with a
small quantity of cayenne pepper and
salt, broil them gently over a clear fire
till of a nice brown colour, and serve
them up very hot, with some cold fresh
butter on a plate.
Conclusion, with Remarks.
ALL sweets, pastry, shellfish or savoury
dishes, either plain or modelled, with fat
or butter, or ornaments of any kind, that
are served up in second courses or ball
suppers, &c. should be very light, airy,
and neat ; the pastry, likewise, of the
best puff paste, well-baked, and rather
inclining to a pale colour, which has a
very good effect.
Let it also be observed, that mention
should have been made in the receipt
for Mock Turtle, of an addition to the
passing of flour and butter, to each gal-
lon of liquor half a pint of madeira wine;
and (if approved) the mock turtle may
be made with pieces of cow-heel or pig's
head instead of calf's scalp.
INDEX.
A.
PAGE
A LA reine soup ........................ 5
Almond cake ........................... 215
--- custards ........................ 216
i - nuts ........................... 200
--- paste ........................... 198
- pudding ......................... 219
Almonds devilled ........................ 313
Anchovie essence for fish sauces ............ 234
- - sauce ............... . .......... 265
Apples, to stew, for tarts .................. 203
Apple dumplins .......................... 223
. -- fritters ........................... 190
-- pudding baked ..................... 223
--- boiled ........ .... .........
sauce for pork, &c. . ............... 267
Apricot jam ............................ 21 1
Apricots, preserved, for tarts or desserts ....... ib,
INDEX.
Artichoke bottoms fried ............... .... 171
-- -- stewed ................. 144
. -- , to dry ................. 243
. -- -, to pickle ................ 248
Ashee sauce .... ........................ 45
Asparagus peas .......................... 155
i - - peas another way ................ 156
-- tops for sauces .................. 157
Aspect of fish ........................... 18 1
- of meat or fowl ..... ". .............. 182
Atlets curried , .......................... 168
Bacquillio with herbs 27
Bagnets a 1'eau 189
Baked beef 47
. pears 273
Barberries, to pickle 251
to preserve 279
Bath cakes , 291
Batter, to prepare, for frying 370
pudding 221
Beef coliops . , 42
palates stewed 43
red, for slices 179
. steaks broiled 128
steak pudding 129
sroc> i
tails 41
Beet roet, to pickle 247
INDEX.
PAGE
Benshamelle, or white cullis 4
Black puddings, french 257
Blancmonge, white 185
Boiled sweetbreads 313
Breadcrumbs to prepare for frying 88
Bread pudding 220
sauce for turkies, &c 269
Breast of lamb with benshamelle 72
en matelote ib.
with peas , , 73
Breast of veal en gallentine 61
ragout , ib.
. with oysters 70
Bride cakes 289
Brisket of beef with Spanish onions 45
ashee or haricot 46
Bristol cakes 287
Broiled mackarel 25
salmon 24
sweetbreads 313
Burnt cream 197
Butter clarified for potting 235
melted 269
Buns 207
C.
Cabbage, red, to pickle 250
to stew 54
Calf's feet jelly 187
INDEX.
PAGE
Calf's head hashed 60
liver roasted 233
Callipash 18
Callipee 19
Canopies 183
Cardoons stewed 145
Carrot pudding 227
Cauliflower a la cream 144
sauce 143
with parmesan cheese , . . . ib.
Celery fried iyo
sauce (brown) 66
sauce (white) ib.
soup 8
Champignons, &c. to dry 238
Chantilly basket 296
Cheese cakes 199
stewed 1 69
Cherries in brandy for desserts 206
Chicken puffs m
' tourte 103
with lemon sauce 1 1 6
or turkies with celery sauce 118
with oyster sauce ib.
with peas 119
another way 120
Cinnamon cakes 285
Citron of melons 270
Clarified butter for potting 235
sugar 373
INDEX.
PACE
Cleared brown stock 6
Cloves, syrup of 274
Codlins, green, frosted with sugar 297
Coffee cream 197
Collared eels 230
pig I7 8
Collops, veal (brown) 67
(white) 68
Colouring for paste for garnishing 286
Compote of oranges 195
of pigeons 57
Consume 2
Cracknels . , 272
Crayfish soup . , 5
Cream for fruit pies 193
Cressey soup 8
Crisp tart paste 213
Cucumbers forced 154,
, to keep for winter use 304
, to pickle 244
, large, to pickle 249
~~> to P reserve 2 77
Cullis, or thick gravy 2
Currant jelly 212
Currants, to pickle 251
, to preserve 278
Currie or pepper water 254
of chickens 8 1
of lobsters 83
of mutton ib.
INDEX.
PAGE
Curne of pig's head 84
of veal 83
Curried atlets 168
Cutlets, lamb, with cucumbers 74
with tendrons 75
another way 77
Cutlets, mutton, with haricot 49
, with potatoes 51
, a la Maintenon 53
, a la Irish stew 53
Cutlets, pork, with red or white cabbage . ib.
* , with robert sauce 54
, another way 55
Cutlets, veal, larded 63
, natural 67
D.
Damson pudding 224
another wav ib.
J
Diet bread 284
Directions for meat and poultry plain boile^. ... 12 1
for roasting JR ... 84
- for vegetables 157
Dried cherries 300
Duck with benshamelle 125
with cucumbers 124
aux naves 123
Dutch beef 306
blancmonge 186
sauce , , , , . 264
INDEX.
E.
PACK
Eel pie 109
Egg paste for balls, soups, 6cc 39
Eggs and bacon 213
buttered 163
fried with ham, &c. . . , 164
poached with sorrel, &c 163
- a la tripe 165
Endive stewed 153
English bread 301
Entree of eels 28
of mackarel 31
of salmon 29
of smelts 30
of soles 28
of whitings 29
Essence of ham for sauces 310
<
F.
Fennel sauce for mackarel 368
Fillet of beef larded 42
of mutton with cucumbers 50
- of pork roasted ........... 56
of veal prepared for roasting 93
Y
INDEX.
PACT
Fish for frying 22
meagre pie 101
meagre soup 14
plain boiled 21
prepared for broiling 23
__ for frying ib.
for stewing 25
Flat chicken pie, or tourte 103
Flowers in sugar 276
Forcemeat balls for soups and ragouts 38
Fowl a la Memorancy 115
St. Menehout 114
Fowl, &c. with oyster sauce 1 18
French beans creamed 145
black puddings 257
bread 302
salad 185
Fricando veal glaized 69
Fricassee of chicken or rabbits (white or brown) 117
of tripe 167
Fried parsley in
puffs with sweetmeats .^ . . . 204
Fruit pudding baked ^g. . . . 225
G.
Giblet soup 13
Giblets stewed plain 138
7
INDEX.
PAGE
Giblets stewed with peas 139
Gingerbread nuts 288
Glaize for hams, larding, &c 2O
Golden pippins a la cream 191
another way 192
stewed 193
syrup of 275
Gooseberries, to bottle 282
another way 283
Gooseberry fool 280
Gravy for meats and poultry 95
Green codlins frosted 297
gage jam 210
geese for roasting 91
- peas soup 10
sauce for poultry 268
truffles for a dish 139
Grills generally eaten after dinner 255
Grown geese and ducks prepared for roasting . . 92
Guinea fowls for roasting ib.
ft
H.
Haggess, to make 256
Ham braised and glaized 140
Hard eggs fried 172
Hare glaized 123
jugged , 122
Y 2
INDEX.
TAGt
Hares to prepare for roasting 89
another way ib.
Haricot mutton cutlets 49
sauce 41
Hashed beef, in N. B 1 26
calves head 60
fowl 127
hare, wild fowl, &c 128
mutton 125
. venison 126
Haunch of venison, &c. to prepare for roasting 86
Herbs dried 233
Hodge podge, or an english olio 36
Hyde park corner cakes 288
. J-
Ice cream .............................. 228
Iceing for cakes ..... . .................... 206
Jerusalem artichokes stewed ................ 141
.1 --- another way ........... 142
India pickle .......................... 241
L.
Lamb, hind quarter of, marinated 79
with spinach 80
, leg of, with oysters ib.
INDEX.
PAGE
Lamb or pork chops plain broiled 130
Lamb's fry with parsley 173
another way ib.
head minced 71
tails and ears 167
Larks, to prepare for roasting
Leason for fricassees and soups 6
Lemonade or orangeade 261
Lemon peel candied 260
puffs 295
sauce, to make 116
Light forcemeat for pies, &c 38
Liquid of colour for sauces 3
Lobsters buttered 176
Lobster sauce for fish 262
Loin of veal a la cream 64
M
Macaroni stewed for a dish 169
Macaroons 293
Mackarel, broiled, common way 25
the german way , 31
Marbree jelly * 188
Marinate, to make 49
Marrow bones 48
pudding 220
Mashed potatoes , 1 43
INDEX.
PACl
Mashed turnips 148
Matelote of rabbits '. . 137
Meat cake 177
Melted butter, to prepare . , 269
Milk punch 258
Mince meat 1 94
Minced veal for a dish I
another way 132
Mirangles 294
Mock turtle 14
Morells, &c. to dry 238
Muffin pudding with dried cherries 226
Mushroom ketchup 306
. 1 - powder 238
Mushrooms broiled 147
, to dry 238
, to pickle 246
. 9 to preserve, for sauces 305
. , stewed (brown) 147
(white) 148
Mutton broth 15
or lamb, &c. broiled 130
. pie , 109
rumps marinated 48
N.
Neck of lamb glaized 75
of veal en erison 62
INDEX.
PACK
Neck of veal larded 63
Nutmeg syrup 308
O.
Oatmeal pottage or gruel 2-81
Observations on fish and sauces , 265
on meat and poultry 94
on stores 228
Old or split peas soup 1 1
peas soup another way 12
Olios, or a Spanish dish 32
how to make 34
Omlets of eggs for garnishing 39
several ways 165
Onion sauce 75
sou p '..... 10
Onions fried with parmezan cheese .......... 152
-, to pickle .^246
Orangeade 261
Orange or lemon peel candied 260
marmalade 208
pudding 2, if
Orgeat 207
Ox cheek stewed 40
heart to prepare for roasting 310
Oyster atlets e 159
loaves j 61
Y 4
INDEX. ,
PACt
Oyster sauce for beef steaks 1 30
for fish 263
-(white) 118
Oysters prepared for frying 121
scolloped 160
P.
Pancakes .... 291
Parsley, to fry 1 1 1
Partridge soup 229
Partridges or pheasants au choux 132
, for roasting 91
with truffles 133
Passing of flour and butter 4
Paste for stringing tartlets, &c 202
Pastry cream 198
Patties of lobster or oysters 99
- with forcemeat ib.
Peas pudding to be eaten with pork 253
stewed for a dish 154
, to stew, for sauce 73
Peloe of rice 95
, another way 96
Pepper or currie water 254
Peths fried 171
Petit patties of chicken and ham 98
Pickled oysters 158
tongues 240
IXDEX.
PAGE
Pickle tongue forced 153
Pickling, rules to be observed in 245
Pig, to prepare for roasting 92
Pigs feet and ears 56
9 to prepare 57
Pigeon pie 104
Pigeons a la craupidine 58
glaized 59
with sorrel ib.
to prepare for roasting 90
Pike or sturgeon baked or roasted 26
Pippins with rice 301
Plovers eggs different ways 176
Plum pottage 259
pudding, very rich 221
Poivrade sauce for game 261
Pork pie 108
Portugal or heart cakes 293
Potatoe pudding 227
Potatoes creamed 149
fried 151
Potted beef 239
cheese 236
larks, &c 237
lobster 234
veal 236
Poultry, directions for plain boiling 121
Pound cake 297
Prepared batter for several articles 170
Preserved barberries 279
INDEX.
PAGE
Preserved cucumbers 277
currants 278
Puff paste 214
Puffs with forcemeat of vegetables 173
Pulled chicken or turkey 114
Pullet a la Memorancy 115
roasted with batter 305
with celery sauce 118
with oyster sauce (white) ib.
Pulpton of apples 303
of rabbits, &c 100
Pyramid of paste 204
Quails, or ruffe and rees, to prepare for roasting go
Quarter of lamb marinated 79
with spinach , 80
Quince jam 210
R.
Rabbits en gallentine 140
with onions 1 36
to roast 89
Ragout sweetbreads (brown) 161
___ (white) 162,
INDEX.
PAGE
Raised beef steak pie 106
Raised chicken pie 103
ham pie with directions to make a raised
crust ^02
Raised pie with macaroni 106
. turkey pie with a tongue 105
Rammequins 174
Raspberry jam 209
Ratafias 295
Real turtle 16
Red beef for slicing 179
cabbage, to pickle * 250
Remarks in conclusion 314
Rhubarb tart 216
Riband blancmonge 187
Ribs of beef to prepare for roasting 93
Rice cakes 290
' pudding 2l8
soup 7
, plain, to be eaten with currie 82
Rich plum cake 299
Rissoles 1 10
Roasting, directions for 84
Robert sauce, to make 55
Rump of beef a la mode 46
daubed or plain 43
Rules to be observed in pickling 245
Rusks, or tops and bottoms . . . . , 271
INDEX
S.
F AGfc
Sago 281
Salad of asparagus 1 55
of lobster 1 84
Salmagundy 183
Salme of woodcocks 256
Salmon broiled 24
Sante soup, or with bouillie o.
Savory jelly 1 80
Savoy cake 308
- sauce 44
Sausage meat 232
Sea pie no
Seed cakes common way 285
Shoulder of lamb en epigram 3 78
_ glaized 77
grilled 78
Shrewsbury cakes 292
Shrimp sauce 264
Slices of cod fried with oyster sauce 311
Small cakes 283
Small crusts to be eaten after dinner with cheese
or wine 311
Sorrel sauce 69
Soup a la reine 5
. for a family 85
Sour crout 252
Spanish onion sauce 44.
INDEX.
PACl
Sponge biscuits 284
Stewed apples for tarts 203
cucumbers ......, 50
peas for a dish 154
for sauces 73
Stock, cleared, (brown) 6
Stores, observation on 228
Stuffing for veal, turkey, &c. 94
Sturgeon roasted 26
Suet pudding 307
Sugar, to clarify 273
Sweetbreads boiled 313
broiled ib.
en erison < 138
fried 171
glaized 137
roasted 93
with veal and ham 309
Sweet omlet of eggs 304
Syllabub = 200
Syrup of capillaire 276
- - of cloves 274
of golden pippins 275
of roses 277
T.
Tansey pudding 219
Tarragon vinegar 239
INDEX.
PAGE
Tarts or tartlets 202
Tea cream 196
Tendrons of veal (brown or white) 65
Timbol of rice 97
Tongues, &tc. to pickle 240
Trifle \ 201
Tripe and onions boiled 312
fried 172
Truffles, green, for a dish 139
Truffle sauce 134
Turkey with chesnuts 135
with celery or oyster sauce 118
. with ragout 136
with truffles 134
Turkies, to prepare for roasting 89
Turnip sauce *]6
soup
Twelfth cakes 286
V.
Veal cutlets common way 131
olives, &;c 70
pie 107
stock for soups I
Vegetable pie N 150
Vegetables, a neat dish of ib.
, directions for 157
. in moulds 146
INDEX.
PACE
Venison, haunch of, to prepare for roasting ... 86
Vermicelli soup (white) 6
Virgin cream 197
W.
Wafers 271
Walnut ketchup for fish sauces 240
Watercresses stewed 149
Water souchee *. , , 26
White oyster sauce 118
White puddings . . 231
Wild boar, to dress 1 75
fowls to prepare for roasting 91
Wings and legs of fowls glaized 113
with colours 112
Woodcocks and snipes, to prepare for roasting . . 87
/
Y.
\
Vest cake 298
THE END.
T. Bensley, Printer, Bolt Court, Fleet Street, London,
f-'
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