The practice of cookery, adapted to the business of every day life

Preface

This Volume contains a Complete System of Practical Cookery, so carefully adapted to the purposes of every-day life, that although a person totally unacquainted with the art here treated of may not be able at first to dress a dinner, merely by referring to this hook, any Cook or Housekeeper, possessed of ordinary experience, will certainly have the means of knowing, without further help than what these pages afford, how to prepare, in the best manner, every dish at present in general use.

There are Twenty- five Chapters in all, arranged in the order of the following List, each of which is preceded by those useful Preparatory Remarks, which are usually kept at the beginning of the volume, at a most inconvenient distance from the subject treated of. This is often embarrassing;

VI

PREFACE.

and, it is believed, the novelty in arrangement here adopted, will be found advantageous to all parties concerned.

LIST OF THE CHAPTERS.

Chap.

Subjects treated of.

No.

Page.

Chap.

Subjects treated of.

No.

Page.

Soups - - - - Fish - - - -

Creams, Custards, 1 &c. &c. - - )

Beef - - - -

Cakes, &c. &c. - -

Lamb - - - -

Vinegar and Pickles

Veal - - - -

Domestic Wines -

Pork - - - -

Poultry Yard - -

Dairy - -

Game - - - -

Gravies, Sauces, &c.

Puddings, Pies, £ and Tarts - 5

Appendix - - -

In all 1482 Receipts-

A copious alphabetical Table of Contents will be found at the beginning of the volume.

Great pains have been taken to compose a work having, in all respects, a practical character. Care has also been used to collect valuable materials from various authentic sources, the chief object being the composition of a treatise which might be called with truth, the Cook’s Companion in the practice of Cookery ; and at the same time, be no less useful to the mistress of a family, if required for occasional reference.

The chief requisites, in a work of this kind, are first, the intrinsic excellence of the precepts it con-

PREFACE,

Vll tains ; next, their economical adaptation to the habits and tastes of the majority of its readers ; and, lastly, such a distinct arrangement of the various parts, that no difficulty can arise in searching for what is wanted, nor any ambiguity in the meaning of the directions when found.

A perfectly original book of Cookery would neither meet with, nor deserve, much attention ; because what is wanted in this matter, is not receipts for new dishes, but clear instructions how to make those already established in public favour* The study, therefore, of the author has been to consult the best authorities ; to compare different receipts with care and impartiality, and afterwards to select for publication those only which appeared economical, easy to follow, and calculated to furnish the dishes required for daily use, as well as those for occasions of ceremony. But nothing has been considered worthy of adoption, however high its pretensions, without some specific and substantial recommendations. Every receipt, therefore, has either been actually tried by the author, or by persons whose accuracy in the various manipulations could be safely relied upon.

The defects usually complained of in most Cookery books are their extravagance, and their want of distinctness in the directions. In many cases, they are perversely adapted exclusively to the finances of persons who never taink of reading

Vlll

PREFACE.

receipts at all, but who overcome tbe whole difficulty by keeping highly-educated, and, of course, expensive Cooks. Such works, therefore, afford little assistance to the young mistress of a family, to country servants, or even to persons who live in towns, but whose circumstances are so limited, that, with all the disposition in the world to learn the art of Cookery, they have no means of putting such costly lessons in practice.

It is hoped that such criticisms will not apply to this work : as the author has used every effort of industry and patience, to arrive at the truth, and to impart it clearly and forcibly to others, so that correct knowledge and judicious economy might go hand in hand, in this important branch of housekeeping.

PREFACE

TO THE THIRD EDITION.

Every Receipt in this Work has been carefully revised for this Edition, in order that advantage might be taken of the numerous valuable criticisms by which it has been honoured in all parts of the Empire.

A considerable number of new Receipts have also been added ; but only such as the Author has had adequate means of ascertaining to be valuable — a principle which has been scrupulously adhered to throughout the volume.

-

-

■if' s rnit of

PAGE

A.

Aberdeen crulla .... 299 or Finnan haddocks 55 fisherman’s receipt for boiling salmon .... 41

Ale or porter jelly . . . 324

Almond cheese-cakes . . 260 fritters .... 294 cake 353

cakes, small . . . 355

pastes 445

American snow-balls . . 287

blancmange . . . 320

gingerbread . . . 365

Anchovy toasts .... 306 Anchovies, butter of . . . ib.

Angelica, to candy . . . 390

, imitation .... 73

Apiary, the 526

Apple puddings in skins . 97 dumplings .... 284

fritters 293

soufllet 300

creams 312 jellies

325, 396

FAGS

Apple fool . . .

water . . .

. 460

in pancakes .

. 298

in halves, to stew

. 331

, clear . . .

to bake . .

and rice . .

preserved

. 388

, to preserve .

. 395

Apricot iced cream

. 318

Apricots in white jelly

. 337

, to preserve

. 389

n. jams . .

. ib.

in brandy .

. 390

, to dry . .

Ardovie pudding .

. ib.

. 281

Artichokes, to boil

. 218

bottoms, to dry and

, J erusalem,to fricassee 219

bottoms, to pickle . 419

, Jerusalem . . . 507

Arrow-root pudding . . . 277 water 461

Asparagus, to boil . . .217

, a la Francaise . . ib.

Attelets, oyster .... 73

Aunt Mary’s pudding . . 287

Auchtertyre Stilton cheese . 489

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PAGE

B.

Bacon 489

for larding, to prepare

the fat of, 152

Bairn brack 357

Baked haddocks .... 54

pike 62

beef 87

mutton chops . . 106

chickens, in rice . 163

hasty pudding . . 272

Baker’s yeast 375

Balls, forcemeat .... 206

, American snow . .281

, cold harbour . . . 370

Balm beer 442

Banbury cakes .... 354 Barberries in bunches, to dry 400 » ■ , to pickle . . . .418

Barley sugar drops . . . 402

— sugar ib.

— ■ water 460

Barrelled cod fish .... 47

Bath Buns 368

» breakfast cakes, or Sally Lunn’s 371

cream cheese . . . 490

Batter puddings . . 280,. 281

Bean puddings .... 216 Beans, to boil Windsor . . ib.

, to dress dried French 223

, to fricassee French . 226

.. , to keep for winter use 227

, kidney, or French . . ib.

Bechamel, or white sauce, to

make 190

Beefbrose 17

soup, thick .... 18

r ? or mutton soup . . ib.

. ,, names of the various

pieces 74

, preparatory remarks on 75

, to stew a rump of . . 77

, a la Braise, rump of . 73

- stewed ib.

PAGET

Beef, to stew . . . . 78, 70

., hunting 79

a la Braise .... ib.

olives 80

steaks, dressed . . . ib.

, with potatoes . ib.

balls 81

, short or spiced ... 82

, to salt for immediate

— , pickle for .... 83

, to collar ib.

e steaks, to stew ... 84

, Dutch 85

, Rissoles ib.

, baked 87

, hashed ib.

. , cold roast, to dress . ib.

gobbets 88

, the inside of a cold sirloin of, to dress .... 89

heart to roast . . . ib.

, fillet of 91

, Burgess’s method of boiling hung ib.

, scarlet ib.

, spring garden . . . ib.

, to cure hung ... 92

or mutton baked with

potatoes ib.

and oyster sausages . 93

, Hamburg . . . . ib.

. steaks, to broil ... 96

palates 95

ham 98

, fillet of mutton, or a

breast of, to stew . . .104

dripping paste . . . 236

steak pie 240

steak pudding . . . 248

, spruce 443

, ginger 444

, mangel wurzel, strong

and cheap, and particularly recommended to the notice of the agriculturist . . 498

XIII

Beer, cheap . . . . i .

Bees

, list of plants from which

they extract the greatest quantity of honey . . .

Beet-root soup

, to stew ....

, the leaves of white,

to dress ......

to pickle ....

, red, kitchen garden .

, white, kitchen garden

Berwick receipt for boiling

salmon

Birch wine

Biscuit, potato

Oliver’s ♦

, spunge .

— — , French .

sugar . .

Bishop

Bitters

Black puddings . . 148, currants, to preserve .

currant jelly ....

. . lozenges . . .

wine ....

Blacking, shoe ....

. for carriage harness

and leather

Blancmanges . . . 318,

■ eggs

,, American . . .

Blanquette of palates of beef

• , veal en ...

Bleeding from a cut, to stop

violent

Blue coat, or blue mould in cheese, to produce . . .

Boiled carp

turkey or fowl, mushroom sauce for . . . .

— fowls, white sauce for ..

PAGE

Boiled potatoes, to broil . . 306

cheese ib.

Bones, gravy made from . 186

, to boil marrow ... 90

Bonnets 295

Boot-tops, to clean white . 457

, to clean brown . . ib.

Boots and shoes, to render

waterproof 458

Boudin a la Reine . . . 130

a la Richelieu . .165

Bradu Fagadu .... 69

Bran yeast 374

Brandy mince pies . . . 255

, apricots in . . . 390

, cherries .... 435

, lemon 436

Brass and copper, to clean . 448 Brawn, a collar of ... 149

mock 150

Bread sauce 194

crumbs fried . . . 208

, patties in fried . . . 252 andbutterpuddings266, 291

, tipsy 339

, short 358

, plain short . . . . ib.

, American ginger . . 365

, Indian ginger . . . ib.

, Parkin, or Leeds ginger 367

, brown 373

— — , stale ib.

, French, ib.

jelly for an invalid . .461

Breakfast, or tea cakes 366, 367 Breast of beef, to stew . .104 of lamb, to dress . .115

of veal, to stew . . .119

, with green peas ib.

■ , to broil . .120

, to collar . .122

of mutton, to collar . 108

a la Ste. Me =

noult ib.

Brighton cakes .... 348

AGE ib.

ib.

ib.

ib.

ib.

ib.

XIV