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

Front matter

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Part I. Pisii

To choose fish 1 to 3

Observations on dressing fish .. 4

Tuibot 5

To keep Turbot 5

To boil Turbot 6

Salmon fi

To boil salmon 0

To broil salmon 0

To pot salmon 6

To dry salmon 7

Anexcellent dish of dried salmon 7 To pickle salmon?; Another way 7

Salmon collared 8

Ood 8

Observations on cod 8

Cod’s head and shoulders 8

Crimp cod 9

Cod sounds, boiled,9 ; to look like chickens, 9 ; broiled, 9.Ragout, 9 9

Currie of cod 10

To dress salt cod 10

Sturgeon 10

To dress fresh sturgeon 10

To roast sturgeon, 10. Another

way 10

An excellent imitation of pickled

sturgeon 11

Thornback and skate 11

Crimp skate 11

Maids 11

Boiled carp 11

Stewed carp 11

Baked carp 12

Perch and tench 12

To fry trout and grayline (and perch and tencli the same way) 12

Trout k la Genevoise 12

Different ways of dressing mackerel 13

Pickled mackerel, called caveach 13

Pace

Bed mullet 13

To dress pipers 14

To bake pike 14

Different ways of dressing haddocks 14

To dry haddocks (and whitings

the same way) 14

Stuffing for pike, haddock;, and

small cod 14

Soles 13

To boil or fry soles 15

Stewed soles and carp 15

Soles another way 15

Soles in the Portuguese way . . 15

Portuguese stuffing for soles

An excellent way of dressing a large plaice, especially if there

be a roe 16

To fry smelts 16

Eels 17

Spitchcock eels 17

Fried eels 17

Boiled eels ' 17

Eel-broth, very nourishing for

the sick, how to make 17

Collared eel 17

To stew lamprey as at Worcester (and eels and soles in the

same way) 17

Flounders 13

To fry flounders IS

Water-souchy 18

Herrings and sprats is

To smoke herrings IS

Fried herrings 13

Broiled herrings 19

Potted herrings 19

To dress red herrings 19

Baked herrings or sprats 19

To boil sprats 19

Lobsters, prawns, and shrimps 19 To pot lobsters, 19. Another way, as at Wood’s Hotel (and mackerel, herrings, and trout, in

the same manner) 20

Stewed lobsters, a very high

relish 20

Buttered lobsters 20

H

CONTKNTS.

Page

To roast lobsters 20

Currie of lobsters or prawns .... 20

Prawns and cray-fisb in jelly, a

beautiful dish 21

To butter prawns-, or shrimps.... 21

To pot shrimps 21

Crabs . 21

Hoterah. 21

Dressed crab, cold. 21

Oysters. .r... 21

To feed oysters 21

To stew oysters 22

Boiled oysters 22

To scallop oysters 22

Fried oysters, to garnish boiled

fish 22

Oyster sauce, see Sauce.

Oyster-loaves 22

Oysterrpatties see Patties To pickle oysters, 22. Another way 23

Part II. Meats

To choose meat 23 to 25

Observations on the purchasing, keeping, and dressing of meat,

To keep meat hot 29

Venison.

To keep venison 29

To dress venison 29

Haunch, neck, and shoulder of

To stew a shoulder of venison.. 30

Breast of venison 30

Hashed venison 30

Beef.

To keep beef 31

To salt beef or pork for eating

immediately 31

To salt beef red 32

The Dutch way to salt beef .... 32

Beef n-la-mode 32

A frieandeau of beef 33

To stew a rump, of beef, 33. Another way 34

Beef en Miroton 35

To stew brisket of beef 35

To press beef 35

To make hunter’s beef 35

An excellent mode of dressing

beef 36

To collar beef 36

Beef steaks 37

Beef-steaks and oyster-sauce. ... 37 Staffordshire beef-steaks 37

Italian beef-steaks 37

Beef-collops

Beef-palates ••••

Beef-cakes for a side dish of

dressed meat

To pot beef, 38. Another way..

To dress the inside of a cold sirloin of beef -

Fricassee of cold roast beef

To dress cold beef that has not been done enough, called Beef-olives, 39. The same called Sanders, 39. The same called

Cecils

To mince beef

To hash beef

Beef a-la-vingrette

Round of beef -

Rolled beef that equals hare ....

To roast tongue and udder

To pickle tongues for boiling,

To stew tongues

An excellent way of doing tongues

to eat cold • •

Beef heart

Stewed ox-cheek, plain

To dress an ox-cheek another

way

Marrow-bones

Tripe

Soused tripe

Ox-feet, or cow heels

Bubble and squeak

40 4

41 41

43 43 43

44 44 44 44 41

Veal.

To keep veal 45

Leg of veal 43

Knuckle of veal 45

Shoulder of veal 46

Neck of veal 46

Neck of veal a-la-braise 46

Breast of veal 47

To roll a breast of veal 47. Another way 47

To collar a breast of veal to eat

Chump of veal a-la-daube 48

Veal rolls ot either cold meat or

fresh 43

Harrico of veal 43

A d unelm of cold veal or fowl .. 48

Minced veal 49

To pot veal 49

To pot vew! or chicken with

Cutlets another wav, 50. Other

Veal (lollops 59

To dress collops quick, 50. Another way

CONTENTS,

Page

Scallops of cold veal or chicken.. 51 Fricandeau of veal, 51. A cheaper, but equally good, 51. Another

way 51

Veal-olive 52

Veal-cake 52

Veal-sausages 52

Scotch collops . 52

To boil calf’s head 63

To hash calf’s head, 63. Another way 53

Calf’s head fricasseed 54

To collar calf's head 54

Mock turtle 55

A cheaper way 55

Another mock turtle 56

Calf’s liver. Roasted 56

To dress the liver and lights.... 66 Sweetbread, 57. Roasted..... 57

Sweetberead ragout 67

Veal-kidney 57

I’ork 4-c.

Observations on cutting up and

dressing pork 57

To roast a leg of pork 68

To boil a leg of pork 58

Loin and neck of pork 58

Shoulders and breasts of pork.. 59

Rolled neck of pork 59

Sring or forehand of pork ..... 59

Sparerib 59

Pork-griskin 59

Blade-bone of pork 59

To dress pork as lamb 69

Pork steaks GO

To pickle pork 60

Sausages 60

An excellent sausage, to eat

cold 60

Spadbury’s Oxford sausages.... 61

To scald a sucking pig 61

To roast a sucking pig 61

Pettitoes 62

To make excellent meat of a

^ hog’s head 62

To roast a porker’s head 63

To prepare pig’s cheek for

boiling 63

To collar pig’s head 63

To dry hoe’s cheek 63

To force hog’s ears 64

Different ways of dressing pig’s

feet and ears 64

Pig's feet and ears fricasseed.... G4

Jelly of pig’s feet and ears 65

Pig’s harslet 65

Mock-brawn...., 65

Page

Sauce tor brawn, and for pigs’

feet and ears 65

To make black pudding, 66.

Two other ways G6

White hog’s pudding 6"

Hog's lard 67

To cure hams, 67. Two other ways, 68. Another way that gives a high flavour, 68. A method of giving a still higher flavour 69

To make a pickle that will keep for years, for liams, tongues, or beef, if boiled and skimmed between each parcel of them 69

To dress hams 70

Excellent bacon 70

The manner of curing Wiltshire bacon 70

Mutton.

Observations on keeping and

dressing mutton

Leg of mutton

Neck of mutton

Shoulder of mutton roasted

To dress haunch of mutton

To roast a saddle of mutton ....

Fillet of mutton braised

Harrico

T o hash mutton

To boil slioulder of mutton with

oysters

Breast of mutton

Loin of mutton

To roll loin of mutton

M uttoii ham

Mutton coibips

Mutton cutlets in the Portuguese way

Mutton steaks

Steaks of mutton, or lamb, and

cucumbers

Mutton stakes Maintenon

Mutton sausages

To dress mutton rumps and kidneys

An excellent hotch-potch

Mutton kebobbed

China chilo

72 72*

73 73

"3

74 74

75 75

76 76 t;

77 77

Lamb.

Leg of lamb 78

Fore-quarter of lamb 78

Breasfof lamb and cucumbers.. 78

Shoulder of lamb forced, with

sorrel sauce 78

Lamb steaks 78 iv

Contents

Page

House-lamb steaks, white ... 79

Brown 79

Part III. Poultry, Game, &c

To choose poultry 81 to 83

Directions for dressing poultry and game . t 83

Poultry.

To boil turkeys 84

To roast turkeys 84

Pulled turkeys 84

To boil fowls, 84 ; with rice...- 85

Fowls roasted 85

Fowls braised, 83. Another

Davenport fowls 85

A nice way to dress a fowl for

a small dish 86

To force a fowl, & c 86

To braise a fowl, &c 86

Fricassee of chickens 87

To pull chickens, 87. Another

way 87

Chicken currie, 88. Another

more easily made 88

To braise chickens 88

Ducks roasted 89

To boil ducks 89

To stew ducks 89

To hash ducks 89

To roast a goose 89

To stew giblets 90

Observations on dressing pigeons 90

To stew pigeons, 90. Another

way 91

To broil pigeons 91

To roast pigeons 91

To pickle pigeons 91

Pigeons in jelly, 92. The same,

a beautiful dish 92

To pot pigeons 92

Larks and other small birds.... 93

Game, <5'c.

To keep game, &c . . 93

To dress pheasants and partridges 94

Page

To pot partridge 94

A very cheap way of potting

birds 94

To clarify butter for potted

things 94

To pot moor game.... 95

To dress grouse 95

To roast wild fowls 95

To dress wild ducks, teal, widgeon, dun-birds, &c 95

Woodcocks, snipes, and quails.. 96

Ruffs and reeves 96

To dress plovers 96

Plovers’ egg; 96

To roast ortolans 96

Guinea and pea-fowl 96

Observations on dressing hares 96

To roast hare 97

To jug an old hare 97

Broiled and hashed hare 98

To pot hare 98

Different ways of dressing rabbits 93 To make a rabbit taste much

like hare 98

To pot rabbits 99

To blanch rabbit, fowl, <Scc 99

Part IV. Soups And Gravies

General directions respecting soups and gravies 99

Soups, 6,'c.

Scotch mutton broth 100

Veal -broth 101

Colouring for soups or gravies. . 101 A clear brotvn stock for gravv-

soup or gravy 101

An excellent soup 101

An excellent white soup, 102. A

plainer one 102

Partridge soup 103

Macaroni soup 103

A pepper-pot, to be served in a

tureen 103

Turnip soup 104

Old-peas soup 104

Green-peas soup 105

Gravy-soup 106

Vegetable soup, 106. Another

way 106

Carrot-soup 106

Onion-soup 107

Spinach-soup 107

Scotch leek-soup 107

: Hare-soup 107

! Ox-rump-'soup 108

CONTENTS,

V

Page

Hessian soup and ragout 108

Soup k-la-sap 109

Portable soup 109

Soup maigre, 110. Another.... 110 Stoekfor brownorwhite fish soups 110

Eel soup 110

Skate soup Ill

Excellent lobster soup Ill

•Craw-fish, or prawn soup Ill

Oyster soup 112

Oyster mouth soup 112

Qravies.

General directions respecting

gravies 112

To dress gravy that will keep a

week 113

dear gravy 113

Cullis, or brown gravy 113

Bechamel, or white sauce 113

A gravy without meat 114

A rich gravy 114

Gravy for a fowl when there is

no meat to make it of 114

Veal gravy 115

Gravy to make mutton eat like

Strong fish gravy 115

Savoury jelly, to put over cold

pies 115

Jelly to cover cold fish 115