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The Cook's Oracle; and Housekeeper's Manual

By William Kitchiner

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Table of Contents

THE COOK’S ORACLE; AND HOUSEKEEPER’S MANUAL.
ADVERTISEMENT.
PREFACE TO THE SEVENTH EDITION.
PREFACE.
CONTENTS.
INTRODUCTION.
- CULINARY CURIOSITIES.
INVITATIONS TO DINNER
- MANNERS MAKE THE MAN.
- CARVING.
FRIENDLY ADVICE TO COOKS,46-* AND OTHER SERVANTS
- Giving away Victuals.
- Chacun à son goût.
TABLE OF WEIGHTS AND MEASURES.
RUDIMENTS OF COOKERY.
CHAPTER I. BOILING.66-*
- The sauces usually sent to table with boiled meat, &c.
- BAKING.
CHAPTER II. ROASTING.
- DREDGINGS.
- BASTINGS.
CHAPTER III. FRYING.
CHAPTER IV. BROILING.
CHAPTER V. VEGETABLES.
CHAPTER VI. FISH.
- FISH SAUCES.
CHAPTER VII. BROTHS AND SOUPS.
- BROTH HERBS, SOUP ROOTS, AND SEASONINGS.
- The crafte to make ypocras.
CHAPTER VIII. GRAVIES AND SAUCES.
- To make bottle-cement.
CHAPTER IX. MADE DISHES.
THE COOK’S ORACLE.
BOILING.
- Leg of Mutton.—(No. 1.)
- Neck of Mutton.—(No. 2.)
- Lamb.—(No. 3.)
- Veal.—(No. 4.)
- Beef bouilli,—(No. 5.)
- To salt Meat.—(No. 6.)
- To pickle Meat.
- A Round of salted Beef.—(No. 7.)
- H-Bone of Beef,—(No. 8.)
- Ribs of Beef salted and rolled.—(No. 9.)
- Half a Calf’s Head.—(No. 10.)
- Pickled Pork,—(No. 11.)
- Pettitoes, or Sucking-Pig’s Feet.—(No. 12.)
- Bacon.—(No. 13.)
- Ham,—(No. 14.)
- Tongue.—(No. 15.)
- Turkeys, Capons, Fowls, Chickens, &c.—(No. 16.)
- Rabbits.—(No. 17.)
- Tripe.—(No. 18.)
- Cow-Heel,—(No. 18.*)
ROASTING.
- Sirloin of Beef.—(No. 19.)
- Ribs of Beef.—(No. 20).
- Ribs of Beef boned and rolled.—(No. 21.)
- MUTTON.124-*—(No. 23.)
- A Leg,—(No. 24.)
- A Chine or Saddle,—(No. 26.)
- A Shoulder,—(No. 27.)
- A Loin,125-*—(No. 28.)
- A Neck,—(No. 29.)
- A Breast,—(No. 30.)
- A Haunch,—(No. 31.)
- Mutton, venison fashion.—(No. 32.)
- VEAL.—(No. 33.)
- Fillet of Veal,—(No. 34.)
- A Loin,—(No. 35.)
- A Shoulder,—(No. 36.)
- Neck, best end,—(No. 37.)
- Breast,—(No. 38.)
- Veal Sweetbread.—(No. 39.)
- LAMB,—(No. 40.)
- Hind-Quarter,—(No. 41).
- Fore-Quarter,—(No. 42.)
- Leg,—(No. 43.)
- Shoulder,—(No. 44.)
- Ribs,—(No. 45.)
- Loin,—(No. 46.)
- Neck,—(No. 47.)
- Breast,—(No. 48.)
- PORK.—(No. 49.)
- A Leg,—(No. 50.)
- Leg of Pork roasted without the Skin, commonly called Mock Goose.131-*—(No. 51.)
- The Griskin,—(No. 52.)
- A Bacon Spare-Rib,—(No. 53.)
- Loin,—(No. 54.)
- A Chine.—(No. 55.)
- A Sucking-Pig,133-*—(No. 56.)
- Turkey, Turkey Poults, and other Poultry.—(No. 57.)
- Capons or Fowls,—(No. 58.)
- Goose.—(No. 59.)
- Green Goose.—(No. 60.)
- Duck.—(No. 61.)
- Haunch of Venison.—(No. 63.)
- Neck and Shoulder of Venison,—(No. 64.)
- A Fawn,—(No. 65.)
- A Kid.—(No. 65*.)
- Hare.—(No. 66.)
- Mock Hare.—(No. 66.*)
- Rabbit.—(No. 67.)
- Pheasant.—(No. 68.)
- Mock Pheasant.—(No. 69.)
- Guinea and Pea Fowls,—(No. 69*.)
- Partridges,—(No. 70.)
- Black Cock (No. 71), Moor Game (No. 72), and Grouse, (No. 73.)
- Wild Ducks.—(No. 74.)
- Widgeons and Teal,—(No. 75.)
- Woodcock.—(No. 76.)
- Snipes,—(No. 77.)
- Pigeons.—(No. 78.)
- Larks and other small Birds.—(No. 80.)
- Wheatears,—(No. 81.)
- Lobster.—(No. 82.)
FRYING.
- To clarify Drippings.—(No. 83.)
- To clarify Suet to fry with.—(No. 84.)
- Steaks.—(No. 85.)
- Beef-steaks and Onions.—(No. 86. See also No. 501.)
- Sausages,—(No. 87.)
- Sweetbreads full-dressed.—(No. 88.)
- Sweetbreads plain.—(No. 89.)
- Veal Cutlets.—(No. 90 and No. 521.)
- Lamb, or Mutton Chops,—(No. 92.)
- Pork Chops.—(No. 93.)
BROILING.
- Chops or Steaks.151-*—(No. 94.)
- Kidneys.—(No. 95.)
- A Fowl or Rabbit, &c.—(No. 97.)
- Pigeons,—(No. 98.)
VEGETABLES.
- Sixteen Ways of dressing Potatoes.155-*—(No. 102.)
- Cold Potatoes fried.—(No. 102*.)
- Potatoes boiled and broiled.—(No. 103.)
- Potatoes fried in Slices or Shavings.—(No. 104.)
- Potatoes fried whole.—(No. 105.)
- Potatoes mashed.—(No. 106. See also No. 112.)
- Potatoes mashed with Onions.—(No. 107.)
- Potatoes escalloped.—(No. 108.)
- Colcannon.—(No. 108*.)
- Potatoes roasted.—(No. 109.)
- Potatoes roasted under Meat.—(No. 110.)
- Potato Balls.—(No. 111.)
- Potato Balls Ragoût,—(No. 112.)
- Potato Snow.—(No. 114.)
- Potato Pie.—(No. 115.)
- New Potatoes.—(No. 116.)
- Jerusalem Artichokes,—(No. 117.)
- Cabbage.—(No. 118.)
- Boiled Cabbage fried.—(No. 119.)
- Savoys,—(No. 120.)
- Sprouts and young Greens.—(No. 121.)
- Spinage.—(No. 122.)
- Asparagus.—(No. 123.)
- Sea Kale,—(No. 124.)
- Cauliflower.—(No. 125.)
- Broccoli.—(No. 126.)
- Red Beet-roots,—(No. 127.)
- Parsnips,—(No. 128.)
- Carrots.—(No. 129.)
- Turnips.—(No. 130.)
- To mash Turnips.—(No. 131.)
- Turnip-tops,—(No. 132.)
- French Beans.—(No. 133.)
- Green Pease.164-*—(No. 134.)
- Cucumbers stewed.—(No. 135.)
- Artichokes.—(No. 136.)
- Stewed Onions.—(No. 137.)
- Salads.—(No. 138*, also No. 372).
FISH.
- Turbot to boil.—(No. 140).
- A Brill,—(No. 143.)
- Soles to boil.—(No. 144.)
- Soles, or other Fish, to fry.—(No. 145.)
- Soles to stew.—(No. 146.)
- Fillets of Soles, brown or white.—(No. 147.)
- Skate,172-*—(No. 148.)
- Cod boiled.—(No. 149.)
- Salt Fish boiled.—(No. 150.)
- Slices of Cod boiled.—(No. 151.)
- Fresh Sturgeon.—(No. 152.)
- Whitings fried.—(No. 153.)
- Skate fried.—(No. 154.)
- Plaice or Flounders, fried or boiled.—(No. 155.)
- To boil Flounders.
- Water Souchy,175-*—(No. 156.)
- Haddock boiled.—(No. 157.)
- Findhorn Haddocks.—(No. 157*.)
- To stew Cod’s Skull, Sole, Carp, Trout, Perch, Eel, or Flounder.—No. 158. (See also No. 164.)
- To dress them maigre.
- Maigre Fish Pies.
- Perch, Roach, Dace, Gudgeons, &c. fried.—(No. 159.)
- Perch boiled.179-*—(No. 160.)
- Salmon, Herrings, Sprats, Mackerel, &c. pickled.—(No. 161.)
- Salmon180-* boiled.—(No. 162.)
- Fresh Salmon broiled.—(No. 163.)
- Soles or Eels,181-* &c. &c. stewed Wiggy’s way.—(No. 164.)
- To fry Eels.—(No. 165.)
- Spitchocked Eels.—(No. 166.)
- Mackerel boiled.183-*—(No. 167.)
- Mackerel broiled.—(No. 169.)
- Mackerel baked.184-*—(No. 170.)
- Pickled Mackerel, Herrings, or Sprats.—(No. 171.)
- Sprats broiled.—(No. 170*—Fried, see No. 173.)
- Sprats stewed.—(No. 170**.)
- Herrings broiled.—(No. 171*.)
- Red Herrings, and other dried Fish,—(No. 172.)
- Smelts, Gudgeons, Sprats, or other small Fish, fried.—(No. 173.)
- Potted Prawns, Shrimps, or Cray-fish.—(No. 175.)
- Lobster.187-*—(No. 176.)
- Crab.—(No. 177.)
- Potted Lobster or Crab.188-*—(No. 178).
- OYSTERS.189-*—(No. 181.)
- Scolloped Oysters.—(No. 182.) A good way to warm up any cold fish.
- Stewed Oysters.—(No. 182*.)
- Oysters fried.192-*—(No. 183.)
BROTHS, GRAVIES, AND SOUPS.
- Beef Broth.193-*—(No. 185.)
- Beef Gravy.194-*—(No. 186.)
- Strong savoury Gravy (No. 188), alias “Brown Sauce,” alias “Grand Espagnol.”
- Cullis, or thickened Gravy.—(No. 189.)
- Veal Broth.—(No. 191.)
- Veal Gravy.—(No. 192.)
- Knuckle of Veal, or Shin or Leg of Beef, Soup.—(No. 193.)
- Mutton Broth.—(No. 194.)
- Mock Mutton Broth, without Meat, in five minutes.—(No. 195.)
- The Queen’s Morning “Bouillon de Santé,”—(No. 196.)
- Ox-heel Jelly.—(No. 198.)
- Clear Gravy Soups.—(No. 200.)
- Scotch Barley Broth;—a good and substantial dinner for fivepence per head.—(No. 204.)
- Scotch Soups.—(No. 205.)
- Winter Hotch-potch.
- Cocky-leeky Soup.
- Lamb Stove, or Lamb Stew.
- Scotch Brose.—(No. 205*.)
- Carrot Soup.—(No. 212.)
- Turnip and Parsnip Soups,—(No. 213.)
- Celery Soup.—(No. 214.)
- Green Pease Soup.—(No. 216.)
- Plain green Pease Soup without Meat.—(No. 217.)
- Pease Soup.—(No. 218.)
- Pease Soup and pickled Pork.—(No. 220.)
- Plain Pease Soup.—(No. 221.)
- Asparagus Soup.—(No. 222.)
- Maigre, or Vegetable Gravy Soup.207-*—(No. 224.)
- FISH SOUPS.—(No. 225.)
- Eel Soup.
- Cheap Soups.—(No. 229.)
- Dr. Kitchiner’s Receipt to make a Gallon of Barley Broth for a Groat. See also No. 204.
- Craw-fish Soup.—(No. 235.)
- Lobster Soup.—(No. 237.)
- Soup and Bouilli.—(No. 238. See also No. 5.)
- Ox-head Soup,—(No. 239.)
- Ox-tail Soup.—(No. 240.)
- Ox-heel Soup,—(No. 240*.)
- Hare, Rabbit, or Partridge Soup.—(No. 241.)
- Game Soup.—(No. 242.)
- Goose or Duck Giblet Soup.216-*—(No. 244.)
- Mock Mock Turtle,—(No. 245.)
- Mock Turtle,—(No. 247.)
- English Turtle.—(No. 248.)
- Curry, or Mullaga-tawny222-* Soup.—(No. 249.)
- Turtle223-* Soup.—(No. 250.)
- Portable223-† Soup, or Glaze.—(No. 252.)
- To clarify Broth or Gravy.—(No. 252*.)
GRAVIES AND SAUCES.
- Melted Butter,
- Melted Butter.
- Thickening.—(No. 257.)
- Clarified Butter.—(No. 259.)
- Burnt Butter.—(No. 260.)
- Oiled Butter.—(No. 260*.)
- Parsley and Butter.—(No. 261.)
- Gooseberry Sauce.—(No. 263.)
- Chervil, Basil, Tarragon, Burnet, Cress, and Butter.—(No. 264.)
- Fennel and Butter for Mackerel, &c.—(No. 265.)
- Mackerel-roe Sauce.—(No. 266.)
- Egg Sauce.—(No. 267.)
- Plum-pudding Sauce.—(No. 269.)
- Anchovy Sauce.—(No. 270.)
- Garlic Sauce.—(No. 272.)
- Lemon Sauce.—(No. 273.)
- Caper Sauce.—(No. 274. See also No. 295.)
- Mock Caper Sauce.—(No. 275, or No. 295.)
- Oyster Sauce.—(No. 278.)
- Preserved Oysters.234-*—(No. 280.)
- Shrimp Sauce.—(No. 283.)
- Lobster Sauce.—(No. 284.)
- Sauce for Lobster, &c.—(No. 285. See also No. 372.)
- Liver and Parsley Sauce,—(No. 287.) or Liver and Lemon Sauce.
- To make Lemon and Liver Sauce.
- Liver Sauce for Fish.—(No. 288.)
- Celery Sauce, white.—(No. 289.)
- Celery Sauce Purée, for boiled Turkey, Veal, Fowls, &c. (No. 290.)
- Green or Sorrel Sauce.—(No. 291.)
- Tomata, or Love-apple Sauce.—(No. 292. See also No. 443.)
- [Love-apple Sauce according to Ude.
- Mock Tomata Sauce.—(No. 293.)
- Eschalot Sauce.—(No. 294.)
- Eschalot Sauce for boiled Mutton.—(No. 295.)
- Young Onion Sauce.—(No. 296.)
- Onion Sauce.—(No. 297.)
- White Onion Sauce.—(No. 298.)
- Brown Onion Sauces, or Onion Gravy.—(No. 299.)
- Sage and Onion, or Goose-stuffing Sauce.—(No. 300.)
- Green Mint Sauce.—(No. 303.)
- Apple Sauce.—(No. 304.)
- Mushroom Sauce.—(No. 305.)
- Mushroom Sauce, brown.—(No. 306.)
- Mushroom Sauce, extempore.—(No. 307.)
- Poor Man’s Sauce.—(No. 310.)
- The Spaniard’s Garlic Gravy.—(No. 311. See also No. 272.)
- Mr. Michael Kelly’s244-* Sauce for boiled Tripe, Calf-head, or Cow-heel.—(No. 311*.)
- Mr. Kelly’s Sauce piquante.
- Fried Parsley.—(No. 317.)
- Crisp Parsley.—(No. 318.)
- Fried Bread Sippets.—(No. 319.)
- Fried Bread-crumbs.—(No. 320.)
- Bread Sauce.—(No. 321.)
- Rice Sauce.—(No. 321*.)
- Browning,—(No. 322.)
- Gravy for roast Meat.—(No. 326.)
- Gravy for boiled Meat,—(No. 327.)
- Wow wow Sauce for stewed or bouilli Beef.—(No. 328.)
- Beef-gravy Sauce—(No. 329), or Brown Sauce for Ragoût, Game, Poultry, Fish, &c.
- Game Gravy.—(No. 337.)
- Orange-gravy Sauce, for wild Ducks, Woodcocks, Snipes, Widgeon, and Teal, &c.—(No. 338.)
- Bonne Bouche for Goose, Duck, or roast Pork.—(No. 341.)
- Robert Sauce for roast Pork, or Geese, &c.—(No. 342.)
- Turtle Sauce.—(No. 343.)
- Essence of Turtle.—(No. 343*.)
- Wine Sauce for Venison or Hare.—(No. 344.)
- Sharp Sauce for Venison.—(No. 345.)
- Sweet Sauce for Venison or Hare.—(No. 346.)
- Mutton Gravy for Venison or Hare.—(No. 347.)
- Curry Sauce,—(No. 348.)
- Essence of Ham.—(No. 351.)
- Grill Sauce.—(No. 355.)
- Sauce à la Tartare.
- Sauce for Steaks, or Chops, Cutlets, &c.—(No. 356. See also No. 331.)
- Sauce Piquante for cold Meat, Game, Poultry, Fish, &c. or Salads.—(No. 359. See also No. 372, and Cucumber Vinegar, Nos. 399 and 453.)
- Sauce for Hashes of Mutton or Beef.—(No. 360. See also Nos. 451, 485, and to make Plain Hash, No. 486.)
- Sauce for hashed or minced Veal.—(No. 361. See No. 511.)
- Bechamel, by English Cooks commonly called White Sauce. (No. 364.)
- A more economical Method of making a Pint of White Sauce.—(No. 364—2.)
- Poivrade Sauce.—(No. 365.)
- Mustard in a minute.—(No. 369.)
- Mustard.—(No. 370.)
- Salt,—(No. 371.)
- Salad mixture.—(No. 372. See also Nos. 138* and 453.)
- Boiled Salad.
- Forcemeat Stuffings.—(No. 373.)
- Stuffing for Veal, roast Turkey, Fowl, &c.—(No. 374.)
- Veal Forcemeat.—(No. 375.)
- Stuffing for Turkeys or Fowls, &c.—(No. 377.)
- Goose or Duck Stuffing.—(No. 378.)
- Stuffing for Hare.—(No. 379.)
- Forcemeat-Balls for Turtle, Mock Turtle, or Made Dishes. (No. 380. See also No. 375.)
- Egg Balls.—(No. 381.)
- Brain Balls.
- Curry Balls for Mock Turtle, Veal, Poultry, Made Dishes, &c. (No. 382.)
- Fish Forcemeat.—(No. 383.)
- Zest Balls.—(No. 386. See No. 255.)
- Orange or Lemon-peel, to mix with Stuffing.—(No. 387.)
- Clouted or Clotted Cream.—(No. 388.)
- Raspberry Vinegar.—(No. 390.)
- Syrup of Lemons.—(No. 391.)
- The Justice’s Orange Syrup for Punch or Puddings.—(No. 392.)
- Syrup of Orange or Lemon-peel.—(No. 393.)
- Vinegar for Salads.—(No. 395.)
- Tarragon Vinegar.—(No. 396.)
- Basil Vinegar or Wine.—(No. 397.)
- Cress Vinegar.—(No. 397*.)
- Green Mint Vinegar,—(No. 398.)
- Burnet or Cucumber Vinegar.—(No. 399.)
- Horseradish Vinegar.—(No. 399*.)
- Garlic Vinegar.—(No. 400.)
- Eschalot Vinegar,—(No. 401.)
- Eschalot Wine.—(No. 402.)
- Camp Vinegar.—(No. 403.)
- Cayenne Pepper.—(No. 404.)
- Essence of Cayenne.—(No. 405.)
- Chili Vinegar.—(No. 405*.)
- Chili, or Cayenne Wine.—(No. 406.)
- Essence of Lemon-peel.—(No. 407.)
- Artificial Lemon-juice.—(No. 407*.)
- Quintessence of Lemon-peel.—(No. 408.)
- Tincture of Lemon-peel.—(No. 408*.)
- Essence of Celery.—(No. 409.)
- Aromatic Essence of Ginger.—(No. 411.)
- Essence of Allspice for mulling of Wine.—(No. 412.)
- Tincture275-† of Allspice.—(No. 413.)
- Tincture of Nutmeg.—(No. 413*.)
- Essence of Clove and Mace.—(No. 414.)
- Tincture of Clove.—(No. 415.)
- Essence of Cinnamon.—(No. 416.)
- Tincture of Cinnamon.—(No. 416*.)
- Essence of Marjoram.—(No. 417.)
- Vegetable Essences.—(No. 417*.)
- Soup-herb277-* Spirit.—(No. 420.)
- Spirit of Savoury Spice.—(No. 421.)
- Soup-herb and Savoury Spice Spirit.—(No. 422.)
- Relish for Chops, &c.—(No. 423.)
- Fish Sauce.—(No. 425.)
- Keeping Mustard.—(No. 427.)
- Sauce Superlative.278-*—(No. 429.)
- Quintessence of Anchovy.—(No. 433.)
- Anchovy Paste, or le Beurre d’Anchois.—(No. 434.)
- Anchovy Powder.—(No. 435.)
- Walnut Catchup.—(No. 438.)
- Mushroom Catchup.—(No. 439.)
- Quintessence of Mushrooms.—(No. 440.)
- Oyster Catchup.—(No. 441.)
- Cockle and Muscle Catchup,—(No. 442.)
- Pudding Catchup.—(No. 446.)
- Potato286-* Starch.—(No. 448.)
- Of the Flour of Potatoes.
- Salad or piquante Sauce for cold Meat, Fish, &c.—(No. 453.) See also No. 372.
- Curry Powder.—(No. 455.)
- Savoury ragoût Powder.—(No. 457.)
- Pease Powder.—(No. 458.)
- Horseradish Powder.—(No. 458*.)
- Soup-herb Powder, or Vegetable Relish.—(No. 459.)
- Soup-herb and Savoury Powder, or Quintessence of Ragoût.—(No. 460.)
- To Dry sweet and savoury Herbs.—(No. 461.)
- THE MAGAZINE OF TASTE.—(No. 462.)
- Toast and Water.—(No. 463.)
- Cool Tankard, or Beer Cup.—(No. 464.)
- Cider Cup,—(No. 465.)
- Flip.—(No. 466.)
- Tewahdiddle.—(No. 467.)
- Sir Fleetwood Shepherd’s Sack Posset.—(No. 467*.)
- To bottle Beer.—(No. 468.)
- Rich Raspberry Wine or Brandy.—(No. 469.)
- Liqueurs.—(No. 471.)
- Curaçoa.—(No. 474.)
- To make a Quart of Curaçoa.
- Clarified Syrup.—(No. 475.)
- Capillaire.—(No. 476.)
- Lemonade in a Minute.—(No. 477.)
- Punch directly.—(No. 478.)
- Shrub, or Essence of Punch.—(No. 479.)
- White, Red, or Black Currant, Grape, Raspberry, &c. Jelly.298-*—(No. 479*.)
- Mock Arrack.—(No. 480.)
- Calves’-Feet Jelly.—(No. 481.)
MADE DISHES, &C.
- Receipts for economical Made Dishes, written for the Cook’s Oracle, by an accomplished English Lady.—(No. 483.)
- To hash Mutton, &c.—(No. 484.)
- To warm Hashes,304-* Made Dishes, Stews, Ragoûts, Soups, &c.—(No. 485.)
- To hash Beef, &c.—(No. 486.)
- Cold Meat broiled, with Poached Eggs.—(No. 487.)
- Mrs. Phillips’s Irish Stew.—(No. 488.)
- To make an Irish Stew, or Hunter’s Pie.
- A good Scotch Haggis.—(No. 488*.)
- Minced Collops.
- Haricot306-* Mutton.—(No. 489.)
- Mutton-Chops delicately stewed, and good Mutton Broth,—(No. 490.)
- Shoulder of Lamb grilled.—(No. 491.)
- Lamb’s Fry.—(No. 492.)
- Shin of Beef308-* stewed.—(No. 493.)
- Brisket of Beef stewed.—(No. 494.)
- Haricot of Beef.—(No. 495.)
- Savoury Salt Beef baked.—(No. 496.)
- Curries.—(No. 497; see also No. 249.)
- Stewed Rump-Steaks.—(No. 500.)
- Broiled Rump-Steak with Onion Gravy.—(No. 501.) See also No. 299.
- Alamode Beef, or Veal.—(No. 502.)
- To pot Beef, Veal, Game, or Poultry, &c.—(No. 503.)
- Sandwiches,—(No. 504.)
- Meat Cakes.—(No. 504*.)
- Bubble and Squeak, or fried Beef or Mutton and Cabbage.—(No. 505.)
- Hashed Beef, and roast Beef bones boiled.—(No. 506.)
- Ox-Cheek stewed.—(No. 507.)
- Ox-Tails stewed.—(No. 508.)
- Potted Ham, or Tongue.—(No. 509.)
- Hashed Veal.—(No. 511.)
- Hashed or minced Veal.—(No. 511*.)
- To make an excellent Ragoût of Cold Veal.—(No. 512.)
- Breast of Veal stewed.—(No. 515.)
- Breast of Veal Ragoût.—(No. 517.)
- Scotch Collops.—(No. 517*.)
- Veal Olives.—(No. 518.)
- Cold Calf’s Head hashed.—(No. 519.)
- Calf’s Head hashed, or Ragoût.—(No. 520.) See No. 247.
- Veal Cutlets broiled plain, or full-dressed.—(No. 521.)
- Knuckle of Veal, to ragoût.—(No. 522.)
- Knuckle of Veal stewed with Rice.—(No. 523.)
- Mr. Gay’s Receipt to stew a Knuckle of Veal.—(No. 524.)
- Slices of Ham or Bacon.—(No. 526.)
- Relishing Rashers of Bacon.—(No. 527.)
- Hashed Venison.—(No. 528.)
- Hashed Hare.—(No. 529.)
- Jugged Hare.—(No. 529*.)
- Dressed Ducks, or Geese hashed.—(No. 530.)
- Ragoûts of Poultry, Game, Pigeons, Rabbits, &c.—(No. 530*.)
- Stewed Giblets.—(No. 531.)
- Hashed Poultry, Game, or Rabbit.—(No. 533.)
- Pulled Turkey, Fowl, or Chicken.—(No. 534.)
- To dress Dressed Turkey, Goose, Fowl, Duck, Pigeon, or Rabbit.—(No. 535.)
- Devil.—(No. 538.)
- Crusts of Bread for Cheese, &c.—(No. 538.)
- Toast and Cheese.—(No. 539.)
- Toasted Cheese, No. 2.—(No. 540.)
- Buttered Toast and Cheese.—(No. 541.)
- Pounded Cheese.—(No. 542.)
- Macaroni.—(No. 543.) See Macaroni Pudding for the Boiling of it.
- English way of dressing Macaroni.
- Macaroni Pudding.
- Omelettes and various ways of dressing Eggs.—(No. 543*.)
- Receipt for the common Omelette.
- Marrow-Bones.—(No. 544.)
- Eggs fried with Bacon.—(No. 545.)
- Ragoût of Eggs and Bacon.—(No. 545*.)
- To poach Eggs.—(No. 546.)
- To boil Eggs to eat in the Shell, or for Salads.—(No. 547.)
- Eggs poached with Sauce of minced Ham.—(No. 548.)
- Fried Eggs and minced Ham or Bacon.—(No. 549.)
- Tea.339-*—(No. 550.)
- Coffee.340-*
- Suet Pudding, Wiggy’s way.—(No. 551.)
- Yorkshire Pudding under roast Meat, the Gipsies’ way.—(No. 552.)
- Plum Pudding.—(No. 553.)
- My Pudding.—(No. 554.)
- Maigre Plum Pudding.
- A Fat Pudding.
- Pease Pudding.—(No. 555.)
- Plain Bread Pudding.—(No. 556.)
- Bread and butter Pudding.—(No. 557.)
- Pancakes and Fritters.—(No. 558.)
- Tansy Pancakes.
- No. 560
- Boston Apple Pudding.
- Spring Fruit Pudding.
- Nottingham Pudding.
- Butter Pudding.
- Newmarket Pudding.
- Newcastle, or Cabinet Pudding.
- Vermicelli Pudding.
- Bread Pudding.
- Custard Pudding.
- Boiled Custards.
- TO DRESS SPRING FRUIT.
- Spring Fruit Soup.
- Spring Fruit Pudding.
- Spring Fruit—A Mock Gooseberry Sauce for Mackerel, &c.
- Spring Fruit Tart.
- Spring Cream, or mock Gooseberry Fool.
- Spring Fruit Sherbet.
- Gourds (now called vegetable Marrow) stewed.
- Gourd Soup,
- Fried Gourds.
- Another Way.
- To make Beef, Mutton, or Veal Tea.—(No. 563.)
- Mutton Broth for the Sick.—(No. 564.)
- Barley Water.350-*—(No. 565.)
- Whey.—(No. 566.)
- Toothache and anti-rheumatic Embrocation.—(No. 567.)
- Stomachic Tincture—(No. 569.)—is
- Paregoric Elixir.—(No. 570.)
- Dr. Kitchiner’s Receipt to make Gruel.—(No. 572.)
- Scotch Burgoo.—(No. 572*.)
- Anchovy Toast.—(No. 573.)
- Deviled Biscuit,—(No. 574.)
MARKETING TABLES,
- MEAT.
- POULTRY.
- VEGETABLES.
APPENDIX; COMPRISING DIRECTIONS FOR MAKING PASTRY, PRESERVES, BREAD, PUDDINGS, PICKLES, &c. &c.
- Puff Paste.—(No. 1.)
- Paste for Meat or Savoury Pies.—(No. 2.)
- Tart Paste for Family Pies.—(No. 3.)
- Sweet, or short and crisped Tart Paste.—(No. 4.)
- Raised Pies.—(No. 5.)
- Paste for boiled Puddings.—(No. 6.)
- Paste for stringing Tartlets, &c.—(No. 7.)
- Paste for Croquants or Cut Pastry.—(No. 8.)
- Venison Pasty.—(No. 9.)
- Mutton or Veal Pie.—(No. 10.)
- Hare Pie.—(No. 11.)
- Savoury Pies, Pasties, and Patties.—(No. 12.)
- Pigeon or Lark Pie.—(No. 13.)
- Giblet Pie.—(No. 14.)
- Rump-Steak Pie.—(No. 15.)
- Chicken Pie.—(No. 16.)
- Rabbit Pie.—(No. 17.)
- Raised French Pie.—(No. 18.)
- Raised Ham Pie.—(No. 19.)
- Veal and Ham Pie.—(No. 20.)
- Raised Pork Pie.—(No. 21.)
- Eel Pie.—(No. 22.)
- Raised Lamb Pies.—(No. 23.)
- Beef-Steak Pudding.—(No. 24.)
- Vol au Vent.—(No. 25.)
- Oyster Patties.—(No. 26.)
- Lobster Patties.—(No. 27.)
- Veal and Ham Patties.—(No. 28.)
- Chicken and Ham Patties.—(No. 29.)
- Ripe Fruit Tarts.—(No. 30.)
- Icing for Fruit Tarts, Puffs, or Pastry.—(No. 31.)
- Apple Pie.—(No. 32.)
- Apple Tart creamed.—(No. 33.)
- Tartlets, such as are made at the Pastry Cooks.—(No. 34.)
- French Tart of preserved Fruit.—(No. 35.)
- Small Puffs of preserved Fruit.—(No. 36.)
- Cranberry Tart.—(No. 37.)
- Mince Pies.—(No. 38.)
- Mince Meat.—(No. 39.)
- Cheesecakes.—(No. 40.)
- Lemon Cheesecakes.—(No. 41.)
- Orange Cheesecakes.—(No. 42.)
- Almond Cheesecakes.—(No. 43.)
- Mille Feuilles, or a Pyramid of Paste.—(No. 44.)
- Brunswick Tourte.—(No. 45.)
- Blancmange.—(No. 46.)
- Orange Jelly.—(No. 47.)
- Italian Cream.—(No. 48.)
- Trifle.—(No. 49.)
- Whip Syllabub.—(No. 50.)
- Chantilly Basket.—(No. 51.)
- Baked Custard.—(No. 52.)
- Boiled Custard.—(No. 53.)
- Almond Custards.—(No. 54.)
- Twelfth Cake.—(No. 55.)
- Bride, or Wedding Cake.—(No. 56.)
- Plain Pound Cake.—(No. 57.)
- Plum Pound Cake.—(No. 58.)
- Common Seed Cake.—(No. 59.)
- Rich Yest Cake.—(No. 60.)
- Queen, or Heart Cakes.—(No. 61.)
- Queen’s Drops.—(No. 62.)
- Shrewsbury Cakes.—(No. 63.)
- Banbury Cakes.—(No. 64.)
- Bath Buns.—(No. 65.)
- Sponge Biscuits.—(No. 66.)
- Savoy Cake, or Sponge Cake in a Mould.—(No. 67.)
- Biscuit Drops.—(No. 68.)
- Savoy Biscuits.—(No. 69.)
- Italian Macaroons.—(No. 70.)
- Ratafia Cakes.—(No. 71.)
- Almond Sponge Cake.—(No. 72.)
- Ratafia Cake.—(No. 73.)
- Diet Bread Cake.—(No. 74.)
- Orange Gingerbread.—(No. 75.)
- Gingerbread Nuts.—(No. 76.)
- Plain Buns.—(No. 77.)
- Cross Buns.—(No. 78.)
- Seed Buns.—(No. 79.)
- Plum Buns.—(No. 80.)
- Orgeat.—(No. 81.)
- Baked Pears.—(No. 82.)
- To dry Apples.—(No. 83.)
- Icing, for Twelfth or Bride Cake.—(No. 84.)
- To boil Sugar to Caramel.—(No. 85.)
- A Croquante of Paste.—(No. 86.)
- Derby or Short Cakes.—(No. 87.)
- Egg and Ham Patties.—(No. 88.)
- Damson, or other Plum Cheese.—(No. 89.)
- Barley Sugar.—(No. 90.)
- Barley Sugar Drops.—(No. 91.)
- Raspberry Jam.—(No. 92.)
- Apricot, or any Plum Jam.—(No. 93.)
- Lemon Chips.—(No. 94.)
- Dried Cherries.—(No. 95.)
- Green Gages preserved in Syrup.—(No. 96.)
- To preserve Ginger.—(No. 97.)
- To preserve Cucumbers.—(No. 98.)
- Preserved Fruit, without Sugar.—(No. 99.)
- Bread.—(No. 100.)
- French Bread and Rolls.—(No. 100*.)
- Sally Lunn.—Tea Cakes.—(No. 101.)
- Muffins.—(No. 102.)
- Crumpets.—(No. 103.)
- Yorkshire Cakes.—(No. 104.)
- OBSERVATIONS ON PUDDINGS AND PIES.
- College Puddings.—(No. 105.)
- Rice Puddings baked, or boiled.—(No. 106.)
- Ground Rice Pudding.—(No. 107.)
- Rice Snow Balls.—(No. 108.)
- Rice Blancmange.—(No. 109.)
- Save-all Pudding.—(No. 110.)
- Batter Pudding, baked or boiled.—(No. 111.)
- Apple Pudding boiled.—(No. 112.)
- Apple Dumplings.—(No. 113.)
- Suet Pudding or Dumplings.—(No. 114.)
- Cottage Potato Pudding or Cake.—(No. 115.)
- OBSERVATIONS ON PICKLES.
- Walnuts.—(No. 116.)
- Gherkins.—(No. 117.)
- French Beans—Nasturtiums, &c.—(No. 118.)
- Beet Roots.—(No. 119.)
- Red Cabbage.—(No. 120.)
- Onions.—(No. 121.)
- Cauliflowers or Broccoli.—(No. 122.)
- Indian or mixed Pickles—Mango or Piccalilli.—(No. 123.)
HOUSEKEEPERS’ MANUAL.
- VARIOUS USEFUL FAMILY RECEIPTS.
- To prevent Beer becoming Flat after it is drawn.
- To clean Plate.
- The common Method of cleaning Plate.
- Varnish for Oil Paintings.
- Method of cleaning Paper-Hangings.
- To make Wooden Stairs have the appearance of Stone.
- French Polish.
- Polish for Dining Tables,
- To prevent disagreeable Smells from Sinks, &c.
- To prevent Moths.
- Paste.
OBSERVATIONS ON CARVING.
- Buttock of Beef
INDEX.

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