High-class cookery made easy
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English
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The Project Gutenberg eBook of High-class cookery made easy, by J. G. Lockhart
SAUCES FOR JOINTS.
HORSE-RADISH SAUCE FOR ROAST BEEF.
CAPER SAUCE FOR BOILED MUTTON.
ROAST LEG OF MUTTON
ONION SAUCE FOR ROAST SHOULDER OF MUTTON.
APPLE SAUCE FOR ROAST PORK.
BREAD SAUCE FOR ROAST CHICKEN.
PARSLEY SAUCE FOR BOILED CHICKENS.
MINT SAUCE FOR ROAST LAMB.
ENTRÉE SAUCE À LA TARTE.
PUDDINGS.
STRAWBERRY TOASTS.
CHOCOLATE PUDDING.
HOLLANDAISE PUDDING.
BASKET PUDDING.
ICE CREAM.
MARBLE PUDDING.
PLUM PUDDING.
COMPOTE OF RICE AND APPLES.
STEAMED CABINET PUDDING.
CROQUETS AU CONFITURE.
LEMON PUDDING.
VANILLA CREAM.
WINE JELLY.
ŒUF À LA NEIGE.
TRIFLE.
CARAMEL PUDDING.
PUDDING SAUCES.
BRANDY SAUCE.
WINE SAUCE.
GERMAN SAUCE.
CUSTARD SAUCE.
SAVOURY DISHES.
CURRIED EGGS.
SAVOURY OMELET.
POACHED EGGS.
EGGS À LA MAÎTRE D’HOTÊL.
KIDNEY OMELET.
HAM OMELET
STUFFED EGGS.
KIDNEYS AND TOAST.
CHEESE BISCUITS.
LOBSTER CROQUETS.
CAULIFLOWER À GRATIN.
CHEESE SOUFFLÉE.
VEGETABLES.
POTATO CHIPS.
BRUSSELS SPROUTS.
GREEN PEASE.
ASPARAGUS WITH WHITE SAUCE.
VEGETABLE MARROW.
TO BOIL POTATOES.
CAKES, AND ICINGS FOR CAKES.
POUND CAKES.
CREAM CAKE.
SPONGE CAKE.
ONE, TWO, THREE, FOUR CAKE.
GOLD CAKE.
SILVER CAKE.
CHEESE CAKES.
GINGER BREAD.
LEMON CAKES.
JOHNNIE CAKE.
GERMAN TEA CAKE.
QUAKER’S CAKES.
DESSERT BISCUITS.
LOAF CAKE.
DOUGH NUTS.
FRENCH WAFFLES.
ICES FOR CAKES.
HIGH-CLASS COOKERY MADE EASY.
THE DIFFERENT KINDS OF PASTE.
Paste No. 1.—PUFF PASTE.
Paste No. 2.—SHORT CRUST.
Paste No. 3.—PLAIN AMERICAN CRUST.
Paste No. 4.—HARD PASTE FOR RAISED PIES.
Paste No. 5.—SUET CRUST.
A Hint on the Heat of the Oven.
THE FULL PROJECT GUTENBERG LICENSE
FISH.
BOILED FISH WITH EGG SAUCE.
FRIED HADDOCK.
TO MAKE FISH STOCK FOR SAUCES OR SOUPS.
HADDOCK À LA MAÎTRE D’HÔTEL.
MERLAN AU GRATIN.
WHITINGS BROILED.
BOILED HERRINGS À LA CRÊME.
TURBOT WITH SPAWN SAUCE.
TURBOT WITH CREAM SAUCE.
SMELTS FRIED.
STUFFED FISH.
MELTED BUTTER.
CRIMPED SALMON.
FILLET HADDOCKS À LA MAÎTRE D’HOTÊL.
TURBOT BAKED.
PLAIN BOILED SALMON.
SAUCE À LA MAÎTRE D’HÔTEL.
SAUCE À LA REGENCE.
PREFATORY NOTE.
CONTENTS.
ECONOMICAL MADE-DISHES.
HASH OF MUTTON.
HEDGEHOG OF MUTTON.
CRISQUETTES OF MUTTON.
STUFFED CUCUMBERS.
TIMBALES OF MACARONI.
TOMATOES FARCIE.
DEVILED BEEF.
CHICKEN MERINDS.
ENTRÉES.
OYSTER PÂTÉS.
SWEETBREADS FRIED.
LARDED FILLETS OF BEEF.
PLAIN MUTTON CUTLETS.
SWEETBREADS SERVED IN BEETROOT PÂTÉS.
CREAM OF CHICKEN.
CREAM OF RABBIT.
LARDED SWEETBREADS
FILLET OF BEEF WITH FRIED POTATO CHIPS.
ENTRÉE RABBIT À LA TARTE.
SOUPS.
JULIENNE SOUP.
PERSIAN SOUP.
MOCK TURTLE SOUP.
SOUP À LA ROYAL.
CURRY SOUP.
How To Boil Rice for this Soup.
KIDNEY SOUP.
PURÉE DE POIS.
PURÉE DE TOMATO.
PURÉE OF CARROTS.
OYSTER SOUP.
WHITE SOUP.
HARE SOUP.
TO MAKE BROWNING FOR SOUPS.
BROWN SOUP.
SAUCES OF ENTRÉES.
SAUCE AU SUPRÊME.
SALMIS SAUCES.
RUSSIAN SAUCE.
TO MAKE BROWN SAUCE.
TRUFFLE SAUCE.
TOMATO SAUCE.
WHITE SAUCE.
VEGETABLE SAUCE.
SAUCE PIQUANTE.
TO HAVE STOCK FOR SAUCES OR PLAIN ENTRÉES ALWAYS AT HAND.
JOINTS IN GENERAL.
SERPENT OF MUTTON.
STEW OF RUMP BEEF.
ROAST CHICKEN.
ROAST BEEF.
BRAISED LEG OF MUTTON.
TO BOIL A ROUND OF BEEF.
ROAST LOIN OF VEAL.
LOIN OF VEAL BRAISED.
BOILED HAM.
BOILED LEG OF PORK.
ROAST LEG OF PORK.
PILLAU AU RIZ.
BOILED CHICKEN.
ROAST GROUSE.
ROAST HARE.
ROAST RABBIT
TO BOIL RABBITS WHOLE.
FRIGEDEL OF RABBIT.
BEEFSTEAK PIE.
ROAST PARTRIDGES.
RABBIT PIE.
TO ROAST A LEG OF MUTTON.
BOILED LEG OF MUTTON.
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