The Skilful Cook A Practical Manual of Modern Experience
Free

The Skilful Cook A Practical Manual of Modern Experience

By Mary Harrison
Free
Book Description
Table of Contents
  • THE SKILFUL COOK
  • CONTENTS.
  • INTRODUCTION.
  • HINTS TO YOUNG HOUSEKEEPERS.
  • FOOD AND DIET.
  • THE TABLE.
  • HOW TO COOK. Hints to Beginners.
  • HOW TO CLEAN STOVES AND COOKING UTENSILS.
    • Iron Saucepans.
    • Enamel Saucepans.
    • Anglo-American Saucepans.
    • Tin Saucepans.
    • Dish Covers and Jelly Moulds.
    • To Clean a Roaster.
    • Hair and Wire Sieves.
    • Paste Boards and Rolling Pins.
    • Baking Tins.
    • To Clean a Close Stove or Open Range.
    • To Clean a Gas Stove.
    • Copper Cooking Utensils.
  • RULES FOR BOILING.
  • RULES FOR ROASTING.
  • RULES FOR FRYING.
    • French or Wet Frying.
    • Dry Frying.
  • RULES FOR BAKING.
  • RULES FOR GRILLING.
  • RULES FOR BROILING.
  • JOINTS.
    • Sirloin of Beef.
    • Ribs of Beef.
    • Aitch Bone, Round, Thick and Thin Flank of Beef.
    • Brisket of Beef.
    • Leg of Mutton.
    • Shoulder of Mutton.
    • Saddle of Mutton.
    • Neck of Mutton.
    • Fore Quarter of Lamb.
    • Leg of Lamb.
    • Shoulder of Lamb, Saddle of Lamb, Loin of Lamb
    • Fillet of Veal.
    • Breast, Shoulder, and Loin of Veal.
    • Knuckle of Veal.
    • Leg of Pork.
    • Chine of Pork.
    • Spare Rib of Pork.
    • Hand of Pork.
    • Leg of Pork.
    • To Cook a Ham.
    • Bacon.
    • Pickled Pork.
  • POULTRY AND GAME.
    • Roast Goose.
    • Roast Turkey.
    • Boiled Turkey.
    • Roast Duck.
    • Ducklings.
    • Roast Hare.
    • Jugged Hare.
    • Roast Rabbit.
    • Boiled Rabbit.
    • Stewed Rabbits.
    • Ragout of Rabbit.
    • Roast Pheasant.
    • Wild Duck.
    • Partridges.
    • Grouse.
    • Woodcocks and Snipes.
    • Boiled Fowl.
    • Roast Fowl.
    • Braised Partridges.
  • SAVOURY MEAT DISHES.
    • Stewed Steak.
    • Stewed Brisket of Beef.
    • Stewed Ox-cheek.
    • Mock Hare.
    • Haricot Mutton.
    • Sheep's Head.
    • Sheep's Head au gratin.
    • Liver and Bacon.
    • Pigs' Fry, or Mock Goose.
    • Mock Goose another way.
    • Tripe and Onions.
    • Stewed Tripe.
    • Broiled Steak.
    • Broiled Chop.
    • Fried Steak.
    • Savoury Roast.
    • Shoulder of Mutton Boned, Stuffed, and Rolled.
    • Braised Breast of Veal.
    • Toad-in-the-Hole.
    • Irish Stew.
    • Sea Pie.
    • Roast Bullock's Heart.
    • Gravy for the Heart.
  • SAUCES.
    • English Melted Butter.
    • Plain White Sauce.
    • Maître d'Hôtel Sauce.
    • Mayonnaise Sauce.
    • Tartare Sauce.
    • Egg Sauce.
    • Brown Sauce.
    • Genoise Sauce.
    • Béchamel Sauce.
    • Sauce Hollandaise.
    • Lobster Sauce.
    • Lobster Sauce (a plainer Receipt).
    • Shrimp Sauce.
    • Oyster Sauce.
    • French Sauce.
    • Celery Sauce.
    • Tomato Sauce.
    • Onion Sauce.
    • Soubise Sauce.
    • Bread Sauce.
    • Economical Family Sauce.
    • Wine Sauce.
    • Piquant Sauce.
    • Sauce Réforme.
    • Port-wine Sauce for Wild Duck.
    • Sweet Sauce.
    • German Sauce.
    • A Nice Sweet Sauce.
    • Jam Sauce.
    • Apple Sauce, No. 1.
    • Apple Sauce, No. 2.
    • Mint Sauce.
    • Horse-radish Sauce.
    • Gravy for Made Dishes.
    • Glaze.
    • Cheap Glaze for Meat.
    • Béarnaise Sauce.
  • BREAKFAST DISHES AND BEVERAGES.
    • Oatmeal Porridge.
    • Whole-meal Porridge.
    • Dry Toast.
    • Buttered Toast.
    • Toasted Bacon.
    • Fried Bacon.
    • Eggs and Bacon.
    • Boiled Eggs.
    • Poached Eggs.
    • Fried Kidneys.
    • Kidneys Toasted.
    • Stewed Kidneys.
    • Stuffed Kidneys.
    • Kidneys à la Tartare.
    • Fried Sausages.
    • Baked Sausages.
    • Oxford Sausages.
    • Tomatoes stuffed with Sausage Meat.
    • Croustards with Minced Meat.
    • Mince à la Reine.
    • Sheep's Head Moulded.
    • Veal Cake.
    • Brawn.
    • Scalloped Eggs.
    • Eggs sur le Plat.
    • Buttered Eggs.
    • Egg Croustards.
    • Eggs and Anchovy.
    • Eggs in Cases.
    • Broiled Mushrooms.
    • Broiled Dried Haddock.
    • Bloaters.
    • Red Herrings.
    • Tea.
    • Coffee.
    • Coffee (Soyer's method.)
    • Coffee (another method).
    • Café au Lait.
    • Coffee (economical method).
    • Coffee made in a Percolator.
    • Cocoa.
    • Chocolate.
  • COLD MEAT COOKERY.
    • Hash.
    • Minced Meat.
    • Mince (with Eggs).
    • Curry of Cold Meat.
    • Shepherd's Pie.
    • Patties.
    • Fritters.
    • Rissoles.
    • Cold Meat with Purée of Tomatoes.
    • Cold-meat Pie.
    • Cold Meat and Macaroni.
    • Mayonnaise of Cold Meat.
    • Beef and Mushrooms.
    • Beef Scalloped.
    • Cold Beef Olives.
  • ENTRÉES.
    • Quenelles of Veal.
    • Mutton Cutlets à la Macédoine.
    • Mutton Cutlets à la Rachel.
    • Epigrammes.
    • Chicken Croquettes.
    • Veal Cutlets à la Talleyrand.
    • Fillets of Beef à la Béarnaise.
    • Rabbits à la Tartare.
    • Chicken à la Tartare.
    • Pigeons Stewed à l'Italienne.
    • Croustards à la Reine.
    • Sweetbreads à la Béchamel.
    • Braised Sweetbreads.
    • Sweetbreads à la Parisienne.
    • Minced Sweetbread.
    • Fried Sweetbread.
    • Cutlets of Veal with Tomato Sauce.
    • Beef Olives.
    • Veal à la Béchamel.
    • Grenadines of Veal.
    • Mayonnaise of Fowl.
    • Veal Cutlets.
    • Veal Cutlets à l'Italienne.
    • Fillets of Chicken.
    • Chicken à la Marengo.
    • Chicken à la Cardinal.
    • Kidneys and Mushrooms.
    • Curried Rabbit.
    • Curried Chicken.
    • Mutton Cutlets à la Milanaise.
    • Chaud-froid Chicken.
    • Rissoles of Game.
    • Podovies.
  • FISH COOKERY.
    • To Boil Fish.
    • Baked Fish.
    • Fried Fish.
    • Boiled Turbot.
    • Boiled Brill.
    • Boiled Salmon.
    • Boiled Cod.
    • Salt Cod, Haddock, Plaice, and any Fish,
    • Curried Fish.
    • Kedgeree.
    • Baked Herrings.
    • Herrings baked in Vinegar.
    • Smelts Fried.
    • Smelts au gratin.
    • Ling and Hake.
    • Salmon à la Tartare.
    • Pickled Salmon.
    • Whitebait.
    • Oyster Patties.
    • Scalloped Oysters.
    • Scalloped Oysters à la Française.
    • Mackerel à la Normande.
    • Haddock Stuffed.
    • Cutlets of Cod.
    • Cutlets of Cod à l'Italienne.
    • Cutlets of Cod à la Genoise.
    • Cod with Tomatoes.
    • Cod Fricassee.
    • Cod Sounds Boiled.
    • Marinaded Cod Sounds.
    • Cod Stuffed and Baked.
    • Plaice.
    • Fried Fillets of Plaice.
    • Fried Fillets of Sole.
    • Fish Croquettes.
    • Fish Pudding.
    • Halibut.
    • Red Mullets à l'Italienne.
    • Red Mullets à la Genoise.
    • Red Mullet in Cases.
    • Boiled Whiting.
    • Fried Whiting.
    • Whiting à l'Italienne.
    • Whiting à la Genoise.
    • Lobster Cutlets.
    • Lobster Cutlets in Aspic.
    • Fried Sole.
    • Sole à la Parisienne.
    • Fillets of Sole à la Rouennaise.
    • Fillets of Sole à la Maître d'Hôtel.
    • Sole au gratin.
    • Gurnets baked.
    • Stewed Eels.
  • PASTRY.
    • Puff Paste.
    • Patty Cases.
    • Good Short Crust.
    • Plainer Short Crust.
    • Economical Short Crust.
    • Flaky Crust.
    • Rough Puff Paste.
    • Flaky Bread Crust.
    • Beef-steak Pie.
    • Rabbit Pie.
    • Mince Pies.
    • Mushroom Pie.
    • Pigeon Pie.
    • Veal-and-Ham Pie.
    • Cornish Pasties.
    • Sausage Rolls.
    • Apple Tart.
    • Genoise Pastry.
    • Genoise Sandwiches.
    • Genoise iced-cakes.
    • Genoise Preserve-cakes.
    • Almond Cakes.
    • Cheese Cakes.
    • Tartlets.
    • Cheese d'Artois.
    • Cheese Straws.
    • Gooseberry Turnovers.
    • Petit Choux.
    • Apple Turnovers.
    • Apple Dumplings.
  • PUDDINGS.
    • Beef-steak Pudding.
    • Suet Pudding.
    • Sultana Pudding.
    • Compote of Rice.
    • Queen Victoria Pudding.
    • Rice Bars.
    • Rice Cakes.
    • Orange Pudding.
    • Welcome-Guest Pudding.
    • Crème Frite.
    • Gâteau de Cerise.
    • Jaune Mange.
    • Apple Charlotte.
    • Viennoise Pudding.
    • Snow Pudding.
    • German Puffs.
    • Apple Amber Pudding.
    • Apple Pudding.
    • Raspberry Pudding.
    • Lemon Pudding.
    • Marmalade Pudding.
    • General Satisfaction.
    • Marlborough Pudding.
    • Yorkshire (or Batter) Pudding.
    • Curate's Puddings.
    • Canary Pudding.
    • Christmas Pudding.
    • Cabinet Pudding.
    • Auntie's Pudding.
    • Rhubarb Fool.
    • Scrap Pudding.
    • Bread-and-Cheese Pudding.
    • Mould of Rice.
    • Norfolk Dumpling.
    • Sago Pudding.
    • Rice Pudding.
    • Tapioca Pudding.
    • Semolina Pudding.
    • Swiss Apple Pudding.
    • Light Sultana Pudding.
    • Fun Pudding.
    • Sweet Custard Pudding.
    • Jam Roly-poly Pudding.
    • Treacle Roly-poly Pudding.
    • Custard Pudding.
    • Bread-and-Butter Pudding.
    • Ginger Pudding.
    • Fig Pudding.
    • Rice Balls.
    • Little Batter Puddings.
    • Ellen's Pudding.
    • Bread-and-Fruit Pudding.
    • Ground-Rice Pudding.
    • Cold Tapioca Pudding.
    • Tapioca and Apples.
    • Steamed Rice Pudding.
    • Ratafia Pudding.
    • Macaroni Pudding.
    • Eastern Pudding.
    • Ground-Barley Pudding.
    • Steamed Semolina Pudding.
    • Albert Puddings.
    • Pearl-Barley Pudding.
    • Baked Lemon Pudding.
    • West-of-England Pudding.
    • Pancakes.
    • Railway Pudding.
    • Poor Knight's Pudding.
    • Gooseberry Fool.
    • Apricot Pudding.
    • Stale-Bread Pudding.
    • Baked Plum Pudding.
    • Treacle Pudding.
    • Plum Pudding.
    • Windsor Pudding.
    • Spring Pudding.
    • Gingerbread Pudding.
    • Economical Bread Pudding.
    • Economical Ginger Pudding.
    • Economical Fig Pudding.
    • Economical Lemon Pudding.
    • Currant Pudding.
    • Plain Cold Cabinet Pudding.
    • Cornflour Pudding.
    • Swiss Pudding.
    • Brown-Bread Pudding.
    • Diplomatic Pudding.
    • Pease Pudding.
    • Hominy Porridge.
    • Hominy Pudding.
  • VEGETABLES.
    • To Boil Potatoes.
    • To Steam Potatoes.
    • To Cook New Potatoes.
    • Baked Potatoes.
    • Brussels Sprouts.
    • To Boil a Cauliflower.
    • Green Peas.
    • French Beans.
    • Spinach.
    • Asparagus.
    • Jerusalem Artichokes.
    • Carrots.
    • Turnips.
    • Parsnips.
    • Haricot Beans.
    • Spanish Onions.
    • Celery.
    • Vegetable Marrows.
    • Cabbage.
    • Broad Beans.
    • Tomatoes.
    • Seakale.
    • Mushrooms.
    • Stewed Mushrooms.
    • Fried Potatoes.
    • Tomato Farni.
    • Cauliflower au gratin.
    • Potato Croquettes.
    • Salsify Patties.
    • Tomatoes au gratin.
    • Mashed Potatoes.
    • Mashed Potatoes (a plainer way).
    • Potato Balls.
    • Flaked Potatoes.
    • Rice for a Curry.
  • SOUPS.
    • First Stock for Clear Soup.
    • White Stock.
    • Second Stock.
    • White Stock from Bones uncooked.
    • Clear Soup.
    • Julienne Soup.
    • Consommée au Royal.
    • Savoury Custard.
    • Consommée à la Princesse.
    • Friar Tuck.
    • Celery Soup.
    • Oyster Soup.
    • Haricot Soup.
    • Green Pea Purée.
    • Potage à l'Américaine.
    • Onion Soup.
    • Tapioca Cream.
    • Palestine Soup.
    • Potato Purée.
    • Egyptian Purée or Lentil Soup.
    • Pea Soup.
    • Calf-tail Soup.
    • Ox-tail Soup.
    • Sheep's-head Soup.
    • Tapioca Soup.
    • Ox-cheek Soup.
    • Giblet Soup.
    • Milk Soup.
    • Bonne Femme Soup.
    • Turnip Soup.
    • Rabbit Soup.
    • Hare Soup.
    • Mulligatawny Soup.
    • Parsnip Soup.
    • Red Lentil Soup.
    • Mock-Turtle Soup.
    • Pot-au-Feu.
    • Dr. Kitchener's Broth.
    • Crowdie.
  • BREAD AND CAKES.
    • A Quartern Loaf.
    • Vienna Bread.
    • Unfermented Bread.
    • Milk Rolls.
    • Pound Cake.
    • Queen Cakes.
    • Rock Cakes.
    • Plain Rock Cakes.
    • Plain Seed Cake.
    • Sultana Cake.
    • Plain Plum Cake.
    • Rice Cake.
    • Cornflour Cake.
    • Scones.
    • Currant Cake.
    • Luncheon Cake.
    • Gingerbread.
    • Sponge Cake.
    • Sponge Roll.
    • Seed Cake.
    • Madeira Cake.
    • Buns.
    • Dough Cake.
    • Candied-peel Drops.
    • Shrewsbury Cakes.
    • Oatmeal Biscuits.
    • Shortbread.
    • Yorkshire Teacakes.
    • Ginger Biscuits.
    • Lemon-rock Cakes.
    • Soda Cakes.
    • Gingerbread Cakes.
    • Rice Buns.
    • Galettes.
  • JELLIES AND CREAMS.
    • To clear Jellies.
    • To make Creams.
    • Strawberry Cream.
    • Charlotte Russe.
    • Custard Cream.
    • Bohemian Cream.
    • Wine Jelly.
    • Calf's-foot Stock.
    • Pineapple Jelly.
    • Aspic Jelly.
    • Claret Jelly.
    • Orange Jelly.
    • Strawberry Jelly.
    • Orange Cream.
    • Blancmange.
    • Vanilla Cream.
    • Gâteau aux Pommes.
    • Compote of Peaches.
    • Almond Bavarian Cream.
    • Stone Cream.
    • Lemon Sponge.
    • Floating Island.
    • Maraschino Cream.
    • Pistachio Cream.
    • Croquant of Oranges.
    • Chartreuse de Fruit.
    • Strawberry Charlotte.
    • Tipsy Cake.
    • Trifle.
    • Apple Flummery.
    • Apple Cream.
    • Alpine Snow.
    • Welsh Custard.
    • Cheap Custard.
    • Arrowroot Custard.
    • Plain Trifle.
    • Boiled Custard.
  • SOUFFLÉES AND OMELETS.
    • Steamed Soufflée.
    • Cheese Fondu.
    • Omelet Soufflée.
    • A Savoury Omelet Soufflée.
    • Cheese Ramequins.
    • Batter for Fritters (Kromesky).
    • Apple Fritters.
    • A Small Savoury Omelet.
  • INVALID COOKERY.
    • Raw-beef Tea.
    • Beef Tea.
    • Mutton Broth.
    • Clear Barley-water.
    • Thick Barley-water.
    • Rice Water.
    • Apple Water.
    • Lemonade.
    • A Cup of Arrowroot.
    • Arrowroot Pudding.
    • Treacle Posset.
    • White-wine Whey.
    • Orangeade.
    • Toast and Water.
    • Sago Gruel.
    • Prune Drink.
    • Rice Milk.
    • Suet and Milk.
    • Invalids' Soup.
    • Gruel.
    • Bran Tea.
    • Linseed Tea.
    • Boiled Apple-water.
    • Sole for an Invalid.
    • Chicken Fillets for an Invalid.
    • Sweetbreads plainly boiled.
  • SUPPER DISHES AND SALADS.
    • Ox Tongue.
    • Galantine of Fowl.
    • Galantine of Veal.
    • Galantine of Turkey.
    • Lobster Salad.
    • Miroton of Lobster.
    • Chicken Salad.
    • Mayonnaise of Salmon.
    • Oyster Salad.
    • Celery Salad.
    • Tomato Salad.
    • Cauliflower Salad.
    • Potato Salad.
    • Haricot Salad.
    • Lentil Salad.
    • Mixed Salad.
    • Spring Salad.
  • MISCELLANEOUS DISHES.
    • Cheese Pâtés.
    • Welsh Rare-bit.
    • Toasted Cheese.
    • Cheese Pudding.
    • Macaroni and Cheese.
    • Macaroni Stewed in Milk.
    • Macaroni Stewed in Stock.
    • Savoury Rice.
    • Cheese Sandwiches.
    • Rice Stewed with Cheese.
    • Stewed Normandy Pippins.
  • ODDS AND ENDS.
    • Croutons of Bread for Soup.
    • Toasted Bread for Soup.
    • Bread-crumbs.
    • Browned Bread-crumbs.
    • Browned Crumbs for Game.
    • Macédoine of Vegetables.
    • Pickle for Meat.
    • Fried Parsley.
    • Rendering down Fat.
    • To clarify Dripping.
    • To clarify Butter.
    • To blanch Almonds and Pistachio Kernels.
  • HOW TO USE UP FRAGMENTS.
    • Scraps of Bread.
    • Cold Potatoes.
    • Scraps of Meat.
    • Fat, cooked or uncooked.
    • Fat Skimmings from the Stock-pot.
    • Dripping.
    • Scraps of Cheese.
    • Cold Vegetables.
    • Water in which Vegetables have been boiled.
    • Boilings from Meats.
  • FORCEMEATS.
    • Veal Stuffing.
    • Sage-and-Onion Stuffing.
    • Quenelle Forcemeat.
    • Forcemeat Balls.
    • Imitation Foie Gras.
  • PRESERVES.
    • Strawberry Jam.
    • Raspberry Jam.
    • Rhubarb Jam.
    • Red Gooseberry Jam.
    • Damson Jam.
    • Black-currant Jam.
  • MENUS.
    • I.
    • II.
    • III.
    • IV.
    • V.
    • VI.
    • VII.
    • VIII.
    • IX.
    • X.
    • XI.
    • XII.
    • XIII.
    • XIV.
    • XV.
    • XVI.
    • XVII.
    • XVIII.
    • XIX.
  • SUPPERS.
    • Cold Supper. 12 People.
    • Cold Supper. 12 People.
    • Cold Supper. 20 People.
    • Cold Supper. 20 People.
    • High Tea for 12 People, for Lawn Tennis Parties, &c.
    • Supper for 50 People. Guests not seated.
    • Supper for 50 People. Guests not seated. Less expensive.
  • INDEX.
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