Category: Cooking & Drinking
Page To boil Meat 167 _Poélée_ 169 _A Blanc_ 169 Roasting 169 Steaming 172 Stewing 173 Broiling 175 Frying 176 Baking, or Oven Cookery 178 Braising 180 Larding 181 Boning 182 To blanch Meat or Vegetables 182 Glazing 182 Toasting 183 Browning with Salamander 183
Page To boil Meat 167 _Poélée_ 169 _A Blanc_ 169 Roasting 169 Steaming 172 Stewing 173 Broiling 175 Frying 176 Baking, or Oven Cookery 178 Braising 180 Larding 181 Boning 182 To...
11. CHAPTER X.12. CHAPTER XI.13. CHAPTER XII.14. CHAPTER XIII.15. CHAPTER XIV.16. CHAPTER XV.17. CHAPTER XVI.18. CHAPTER XVII.19. Chapter VI.)20. CHAPTER XVIII.21. CHAPTER XIX.22. CHAPTER XX.23. CHAPTER XXI.24. CHAPTER XXII.25. CHAPTER XXIII.26. CHAPTER XXIV.27. CHAPTER XXV.28. CHAPTER XXVI.29. CHAPTER XXVII.30. CHAPTER XXVIII.31. CHAPTER XXIX.32. CHAPTER XXX.33. CHAPTER XXXI.34. CHAPTER XXXII.COMMON and untrained cooks are often deplorably ignorant of this branch of their business, a knowledge of which is, nevertheless, quite as essential to them as is that of boilin...
35. CHAPTER I.INGREDIENTS WHICH MAY ALL BE USED FOR MAKING SOUP OF VARIOUS KINDS:—Beef—Mutton—Veal—Hams—Salted Pork—Fat Bacon—Pigs’ Ears and Feet—Venison—Black and Moor Game—Partridges—Pheasa...
36. CHAPTER II.The cook should be well acquainted with the signs of freshness and good condition in fish, as they are most unwholesome articles of food when stale, and many of them are also da...
37. Chapter V.) It appears to us that the skin should be stripped from anyCut into slices an inch and a half, or two inches thick, the body of a salmon _quite newly caught_; throw them into strong salt and water as they are done, but do not let them s...
38. Chapter VI.; though this is a mode of service less to be recommended, asThe word _fillet_, whether applied to fish, poultry, game, or butcher’s meat, means simply the flesh of either (or of certain portions of it), raised clear from the bones in a h...
39. CHAPTER III.THE old-fashioned plan of _feeding_ oysters with a sprinkling of oatmeal or flour, in addition to the salt and water to which they were committed, has long been rejected by all...
40. Chapter V., or, with flour and butter, then seasoned with spice asabove: the process should be quite the same in all of these receipts, though the composition of the sauce is varied. Essence of anchovies, cavice, chili vinegar, or yolks of egg...
41. CHAPTER IV.GRAVIES are not often required either in great variety, or in abundant quantities, when only a moderate table is kept, and a clever cook will manage to supply, at a trifling cos...
42. Chapter VII., or a little soy (when its flavour is admissible), orVermicelli, or rasped cocoa-nut, lightly, and _very_ gently browned in a small quantity of butter, will both thicken and enrich them, if about an ounce of either to the pint of...
43. CHAPTER V.THE difference between good and bad cookery can scarcely be more strikingly shown than in the manner in which sauces are prepared and served. If well made, appropriate to the di...
44. CHAPTER VI.THE mint for this sauce should be fresh and young, for when old it is tough and indigestible. Strip the leaves from the stems, wash them with great nicety, and drain them on a s...
45. Chapter XVII.), laid lightly round it, is always an agreeable one toA more wholesome and safer mode of imparting the flavour of the cucumber, however, is to use for the salad vinegar in which that vegetable has been steeped for some hours after...
46. Chapter III.), mince them quickly upon a dish with a large sharp knife,then turn them into a mortar and pound them to a perfectly smooth paste. Next, mix with them very gradually two or three spoonsful of salad oil of the best quality, some young g...
47. CHAPTER VII.A WELL selected stock of these will always prove a convenient resource in simple cookery for giving colour and flavour to soups, gravies, and made dishes; but unless the consump...
48. CHAPTER VIII.THE coarse and unpalatable compounds so constantly met with under the denomination of forcemeat, even at tables otherwise tolerably well served, show with how little attention t...
49. CHAPTER IX.A THOROUGH practical knowledge of the processes described in the present chapter will form a really good cook far sooner and more completely than any array of mere receipts can...
50. CHAPTER X.No. 1. Sirloin. 2. Rump. 3. Edge-bone. 4. Buttock, or Round. 5. Mouse Buttock. 6. Veiny Piece. 7. Thick Flank. 8. Thin Flank. 9. Leg. 10. Fore Rib. (Five Ribs.) 11. Middle Rib....
51. Chapter VIII., adding, at pleasure, a flavouring of minced onion oreschalot, and increasing the quantity of spices; place this on one end of the steak, and roll it up tightly in it; skewer and bind the meat so that the forcemeat cannot escape;...
52. CHAPTER XI.No. 1. Loin, Best End. 2. Loin, Chump End. 3. Fillet. 4. Hind Knuckle. 5. Fore Knuckle. 6. Neck, Best End. 7. Neck, Scrag End. 8. Blade Bone. 9. Breast, Best End. 10. Breast, Br...
53. Chapter I.), or as much good beef broth as may be required for the hash,Cut into small delicate slices, or into scollops of equal size, sufficient cold calf’s head or veal for a dish. Next knead very smoothly together with a knife two ounces of butt...
54. CHAPTER XII.No. 1. Leg. 2. Best End of Loin. 3. Chump End of Loin. 4. Neck, Best End. 5. Neck, Scrag End. 6. Shoulder. 7. Breast. A Saddle is the Two Loins. A Chine, the Two Necks.
55. Chapter VI. may be substituted for the usual ingredients, the parsleyThis is an exceedingly nice joint for a small party. It should be roasted at a brisk fire, and kept constantly basted with its own dripping: it will require from an hour and thr...
56. CHAPTER XIII.THIS meat is so proverbially, and we believe even _dangerously_ unwholesome when ill fed, or in any degree diseased, that its quality should be closely examined before it is pur...
57. CHAPTER XIV.YOUNG, plump, well-fed, but not over-fatted poultry is the best. The skin of fowls and turkeys should be clear, white, and finely grained, the breasts broad and full-fleshed, th...
58. Chapter VIII., and the sausage-meat may then be placed on either side ofHen turkey between 7 and 8 lbs. weight, boned, filled with sausage-meat, 3 to 4 lbs.; or with forcemeat No. 1, or with No. 3, Chapter VI., 1 lb. (that is to say, 1 lb. of bread-...
59. CHAPTER XV.BUCK venison, which is in season only from June to Michaelmas, is considered finer than doe venison, which comes into the market in October, and remains in season through Novemb...
60. Chapter VIII., sew it up, truss and spit it firmly, baste it for tenminutes with lukewarm water mixed with a very little salt; throw this away, and put into the pan a quart or more of new milk; keep it constantly laded over the hare until it is...
61. Chapter VIII.) rolled into small balls, and simmered for ten minutes inthe stew, or fried and added to it after it is dished; a higher seasoning of spice, a couple of glasses of port wine, with a little additional thickening and a tablespoonful of...
62. Chapter XVII.), and beat them together until they are well blended; nextthrow into the mortar something less (in volume) of fresh butter than there was of the pheasant-flesh, with a high seasoning of mace, nutmeg, and cayenne, and a half-teaspoonful...
63. CHAPTER XVI.THE great superiority of the oriental curries over those generally prepared in England is not, we believe, altogether the result of a want of skill or of experience on the part...
64. CHAPTER XVII.THE quality of vegetables depends much both on the soil in which they are grown, and on the degree of care bestowed upon their culture; but if produced in ever so great perfecti...
65. CHAPTER XVIII.THE greatest possible cleanliness and nicety should be observed in making pastry. The slab or board, paste-rollers, tins, cutters, moulds, everything, in fact, used for it, and...
66. Chapter XV.): their livers also may be put into them.From a couple to three pounds of rump-steak will be sufficient for a good family pie. It should be well kept though perfectly sweet, for in no form can tainted meat be more offe...
67. CHAPTER XIX.THE admirable lightness[132] and delicacy of a well-made _soufflé_ render it generally a very favourite dish, and it is now a fashionable one also. It may be greatly varied in i...
68. Chapter XVIII., but it must be boiled very dry, and left to become quitecold before it is used. A few spoonsful of rich white sauce stirred into it when it is nearly tender, will improve it much. Form and hollow the croquettes as directed in the las...
69. CHAPTER XX.ALL the ingredients for puddings should be fresh and of good quality. It is a false economy to use for them such as have been too long stored, as the slightest degree of mustine...
70. CHAPTER XXI.WE have little to add here to the remarks which will be found at the commencement of the preceding Chapter, as they will apply equally to the preparation of these and of boiled...
71. CHAPTER XXII.AS soon as possible after the eggs are taken from the nests, brush each one separately with a thin solution of gum Arabic, being careful to leave no portion of the shell uncover...
72. CHAPTER XXIII.THE feet are usually sent in from the butcher’s ready to be dressed, but as they are sold at a very much cheaper rate when the hair has not been cleared from them, and as they m...
73. Chapter XXIII., is exceedingly convenient for preparations of this kind;and there is always more or less of difficulty in keeping a coal fire entirely free from smoke for any length of time. Serve the custard cold, with chopped macaroons, or ratafia...
74. CHAPTER XXIV.SIMPLE well-made preserves—especially those of our early summer fruits—are most valuable domestic stores, as they will retain through the entire year or longer,[164] their pecul...
75. CHAPTER XXV.WITH the exception of walnuts,[170] which, when softened by keeping, or by the mode of preparing them, are the least objectionable of any pickle, with Indian mangoes, and one or...
76. CHAPTER XXVI.WE have inserted here but a comparatively limited number of receipts for these “_sweet poisons_,” as they have been emphatically called, and we would willingly have diminished s...
77. CHAPTER XXVII.IT is an economy to use at once the very best sugar for confectionary in general, for when highly refined it needs little or no clarifying, even for the most delicate purposes;...
78. CHAPTER XXVIII.A WELL-SELECTED and well-arranged rice-crust, however simple in its character, may always be rendered agreeable to the eye and to the taste: but in no department of the table ca...
79. CHAPTER XXIX.TAKE the stalks from the fruit which should be of a highly flavoured sort, quite ripe, fresh from the beds, and gathered in dry weather; weigh and put it into large glass jars,...
80. CHAPTER XXX.THERE is no beverage which is held in more universal esteem than good coffee, and none in this country at least, which is obtained with greater difficulty (unless indeed it be _...
81. CHAPTER XXXI.IT is surely a singular fact that the one article of our daily food on which health depends more than on any other, is precisely that which is obtained in England with the great...
82. CHAPTER XXXII.WE had hoped to have been able without exceeding the prescribed limits of the present volume to have added here a somewhat extensive chapter on the cookery of other countries, a...
83. Chapter VIII., but increase the ingredients to three or four times thequantity, according to the size of the joint. Lay over the veal, or not, as is most convenient, thin slices of half-boiled bacon, or of ham; press the forcemeat into the form of...
84. PART II. Induction, 6_s.Bolland & Lang’s Aristotle’s Politics. Crown 8vo. 7_s._ 6_d._ Grant’s Ethics of Aristotle; Greek Text, English Notes. 2 vols. 8vo. 32_s._ Leslie’s Essays in Political and Moral...
85. PART III. 3_s._ 6_d.Dresser’s Arts and Art Manufactures of Japan. Square crown 8vo. 31_s._ 6_d._ Eastlake’s (Lady) Five Great Painters. 2 vols. crown 8vo. 16_s._ —— Notes on the Brera Gallery, Mila...