A new system of domestic cookery, formed upon principles of economy, and adapted to the use of private families

Front matter

I

*

FROM THE COLLECTION OF COOKERY BOOKS FORMED BY

Part I. Fish

To choose fish 32 to 35

Observations on dressing

Turbot 37

To keep turbot ib.

To boil turbot ib.

Salmon ib.

To boil salmon ib.

To broil salmon b.

To pot salmon ib.

To dry salmon 33

An excellent dish of dried

salmon ib.

To pickle salmon ib.

Another wa ib.

Salmon collared 3!)

Page

Cod 39

Cod’s head and shoulders ib.

To bake cod’s head 40

Crimp cod ib.

Cod sounds, boiled 41

Cod sounds to look like

small chickens ib.

Cod sounds broiled ib.

Cod sounds ragout ib.

Currie of cod ib.

To dress salt cod , 42

Sturgeon ib.

To dress fresh sturgeon .. ib.

To roast sturgeon ib.

Another ib.

To boil sturgeon ib.

An excellent imitation of

pickled sturgeon 43

Thornback and skate .... ib.

Crimp skate ib.

Maids ib

Boiled carp ib.

Stewed carp ib.

Baked carp . . .' 44

Perch and tench ib.

To try trout and gravline,

(and perch and tench the

same way) ib.

To boil trout 45

To stew trout ib.

To pot trout, perch, or

tench fb.

Trout a la Genevoiso .... :b

VI

Contents

Page mackerel 45

Pickled mackerel, called

caveach 46

Part II. Meats

To choose meats 58 to 60

Observations on purchasing, keeping, and dressing

meat 60 to 63

To keep meat hot 63

VENISON.

To keep venison 66

To dress venison ib.

Haunch, neck, and shoulder of venison ■ • 67

To stew a shoulder of venison ib-

Breast of venison ib.

Venison collops ib.

CONTENTS.

Vil

Page

Venison steaks 67

Hashed venisori 68

Fawn ib.

BEEF.

To keep beef. 68

To salt beef or pork for eating immediately .... 69

To salt beef red ; which is extremely good to eat fresh from the pickle, or

to hang to dry ib.

The Dutch way to salt beef 70

Beef a la mode ib.

A fricandeau of beef. 7 i

Beef en miroton ib.

To stew a rump of beef . . ib.

To stew brisket of beef. . . . ib.

To press beef 73

To make hunter’s beef. . . . ib.

Hamburgh beef ib.

An excellent mode of dressing beef 74

To collar beef ib.

Another : from Lady Kelynge’s book, 1683 ... . ib.

Beef-steaks 75

Beef-steaksand oyster-sauce ib.

Staffordshire beef-steaks . . ib.

Italian beef-steaks ib.

Beef-collop 76

Beef-palates ib.

Beef cakes for a side dish

of dressed meat ib.

To pot beef ib.

To dress the inside' of cold

sirloin of beef ib.

Fricassee of cold roast beef ib.

To dress cold beef that has not been done enough,

called beef-olives 77,78

To dress the same, called

sanders 78

The same called cecils. . . . ib.

To mince beef ib.

To hash beef 78

Page

Beef a la vingrette 79

Round of beef ib.

Rolled beef that equals

hare . . . . ib.

To roast tongue and udder ib.

To pickle tongues for boiling 80

Another way ib.

To stew tongues ib.

An excellent way of doing tongues to eat cold.... 81

Beef-heart ib.

Stewed ox- cheek, plain .... ib.

To dress an ox-cheek another way 82

Ox-tails to stew ib.

Irish stew ib.

Marrow - bones 83

Tripe ib.

Soused tripe ib.

Tripe to fricassee ib.

Ox-feet, or cow-heels 84

Bubble and squeak ib.

VEAL,

To keep veal 84

Leg of veal . . • ib.

Knuckle of veal 85

Knuckle of veal to ragout. . ib.

Knuckle of veal with rice 86

Shoulder of veal ib.

Neck of veal ib.

Neck of veal a la braise . . ib.

Breast of veal 87

Breast of veal to ragout . . ib.

To roll a breast of veal . . 88

Another way ib.

Chump of veal a la daube tb.

Veal rolls of either cold

meat or fresh 89

Harrico of veal ib.

A dunelm of cold veal or

fowl ib.

Minced veal 90

To pot veal ib.

To pot veal or chicken with

ham ib.

Cutlets maintenen ib.

VI 11

CONTENTS.

Page

Cutlets another way 91

Other ways ib.

Veal collops ib.

To dress collops quick .... ib.

Another wajr ib.

Scollops of cold veal or

chicken 92

Fricandeau of veal ib

A cheaper, but equally good fricandeau of veal .... ib.

Fricandeau another way. . ib.

Veal olives 93

Veal cake ib.

Veal sausages ib.

Scotch collops ib.

To boil calf’s head 94

To hash calf’s head ib.

Another way ib.

Calf’s head fricasseed.... 95

To collar calf's head ib.

Mock turtle 9b’

A cheaper way ib.

Another ib.

Calf’s liver ib.

Calf’s liver roasted ib

To dress the liver and lights 98 Calf’s brains a la Maitre

d’Hotel ib.

Sweetbreads ib.

Roasted ib.

Sweetbread ragout ib.

Kidney 99

Calf’s tails ib.

pork, &c.

Observations on cutting up

and dressing pork 99

To roast a leg of pork. . . . 100

To boil a leg of pork. . . . ib.

Loin and neck of pork. ... ib.

Shoulders and breasts of

pork ib.

Rolled neck of pork ib.

Spring or forehand of pork 101

Sparerib ib.

Pork griskin ib.

Blade-bone of pork ib.

Page

To dress pork as lamb. . . . 101

Pork steaks ib.

To pickle pork 102

Sausages ib.

An excellent sausage to eat

cold ib

Spadbury’s Oxford sausages 103 To scald a sucking pig. . . . ib.

To roast a sucking pig. . . . ib.

To bake a pig ib.

Pettitoes ib.

Sauces for a pig 105

To make excellent meat of

a hog’s head ib.

To roast porker’s head .... 106 To prepare pig’s cheek for

boiling ib.

To collar pig’s head ib.

To dry hog’s cheeks 107

To force hog’s ears ib.

pig’s feet and ears ib.

Pig’s feet and ears fricasseed 1 08 Jelly of pig’s feet and ears ib.

Pig’s harslet ib.

Mock brawn ib.

Souse for brawn, and for

pig’s feet and ears 109

To make black puddings. . ib.

Another way ib.

White hog’s puddings. . . . ib.

Hog’s lard Ill

To cure hams ib.

Two other ways ib.

Another way that gives a

higher flavour 112

A method of giving a still higher flavour ib.

To make a pickle that will keep for years, for hams, tongues, or beef, if boiled and skinned between each parcel of them. . . . ib.

To dress hams 113

Excellent bacon ib.

The manner of curing Wiltshire bacon 114

CONTENTS.

IX

Page

MUTTON.

Observations on keeping and dressing mutton. ... 114

Leg of mutton 115

Neck of mutton ib.

Shoulder of mutton roasted ib.

To dress haunch of mutton ib.

To roast a saddle of mutton 1 1 6 Fillet of mutton braised . . ib.

Harrico ib.

To hash mutton 117

To boil shoulder of mutton

with oysters ib.

Breast of mutton ib.

Loin of mutton roasted .. 118 To roll loin of mutton. . . . ib.

Mutton ham ib.

Mutton collops ib.

Cotelettes a la minute. ... 119

Mutton kidneys ib.

Mutton cutlets in the Portuguese way ib.

Mutton steaks 120

Steaks of mutton, or lamb,

and cucumbers ib.

Mutton steaks maintenon. . ib

Mutton sausages ib.

To dress mutton rumps and

kidney ib.

An excellent hotch potch. . 121

Another ib.

Mutton kebobbed ib.

China chilo 122

Hash a la Provenqale. . . . ib.

Hunter’s pie ib.

LAMB.

Leg of lamb 123

Fore quarter of lamb .... ib.

Breast of lamb and cucumbers ib.

Shoulder of* lamb forced,

with sorrel-sauce ib.

Lamb steaks ib.

House lamb steaks white. . 1 24 House lamb steaks brown . . ib.

Lamb cutlets with spinach ib.

Lamb’s head and hinge. . ib.

Page

Lamb’s fry 124

Lamb’s sweetbreads ib.

Fricasseed lambstones .... 125 Fricassee of lambstones, and sweetbreads, another

way ib.

A very nice dish of lamb. . 126

Part III Poultry, Game, &c

To choose poultry. . . . 127, 128 Directions for dressing poultry and game 128

Directions for trussing poultry and game 129

To truss turkeys 130

Turkey poults 131

To truss common fowls., ib.

To truss chicken 132

To truss geese and ducks. . 133

To truss pigeons ib.

To truss pheasants, partridges, &c 134

To truss wild fowl ib.

To truss woodcocks and

snipes ib.

To truss larks 135

POULTRY.

To boil turkey 135

To roast turkey ib.

Pulled turkey 136

To stew a turkey brown. . . ib.

To boil fowl 137

Mushroom-sauce for boiled

fowls ib.

To boil fowl with rice .... ib.

Fowls roasted ib.

Fowls broiled 138

Another way ib.

Davenport fowls ib.

A nice way to dress a fowl

for a small dish ib.

To force fowls, &c 139

X

CONTENTS.

Page

To braise 139

Fricassee of chicken ib.

To broil chickens 140

To pull chickens ib.

Another way ib.

Chickens with tongues. . . . ib.

Chicken currie 141

Another, more easily made ib.

To braise chickens ib.

Ducks roasted 142

To boil ducks ib.

To stew ducks ib.

To hash ducks ib.

To roast a goose 143

To stew giblets ib.

Pigeons ib.

To stew pigeons ib.

To broil pigeons ib.

Roast pigeons ib.

To boil pigeons ib.

To pickle pigeons 145

Pigeons in jelly ib.

The same, a beautiful dish ib.

To pot pigeons 146

Larks and other small birds ib.

GAME, &c.

To keep game, &c 147

Pheasants and partridges. . ib.

To pot partridges ib.

A very cheap way of potting i.: » 1,1 a

To clarify butter for potted things ib.

To pot moor game ib.

Grouse ib.

To roast wild fowl ib.

To dress wild ducks, teal, widgeon, dun-birds, &c. . 149

Woodcocks, snipes, and quails ib.

Ruftsand reeves ib.

To dress plovers ib.

Plovers’ eggs 150

To roast ortolans ib.

Guinea and pea-fowl ib.

Observations on dressing hares

Page

To roast hare 151

To jug an old hare ib.

Broiled and hashed hare. . ib.

To pot hare 152 rabbits ib.

To make a rabbit taste

much like hare ib.

To pot rabbits 153

To blanch rabbit, fowl, & c. ib.