Mrs. Beeton's Dictionary of Every-Day Cookery The "All About It" Books

If either the sponge or the dough be permitted to overwork itself, that is to say, if the mixing and kneading be neglected when it has reached the proper point for either, sour...

FOR THE SEASONING OF SOUPS, bay-leaves, tomato, tarragon, chervil, burnet, allspice, cinnamon, ginger, nutmeg, clove, mace, black and white pepper, essence of anchovy, lemon pee...

_Ingredients._—A shin of beef, 1 head of celery, 1 onion, a faggot of savoury herbs, ½ teaspoonful of allspice, ½ teaspoonful of whole black pepper, 4 carrots, 12 button onions,...

_Ingredients._—1 lb. of rump-steak, salt and pepper to taste, 2 oz. of butter, 1 onion minced, ¼ pint of water, 1 tablespoonful of Harvey’s sauce, or lemon-juice, or mushroom ke...

_Ingredients._—To every 5 lbs. of rhubarb pulp allow 1 gallon of cold spring water; to every gallon of liquor allow 3 lbs. of loaf sugar, ½ oz. of isinglass, the rind of 1 lemon...

_Ingredients._—5 moderate-sized apples, 2 tablespoonfuls of finely-chopped suet, 3 eggs, 3 tablespoonfuls of flour, 1 pint of milk, a little grated nutmeg. _Mode._—Mix the flour...

_Ingredients._—2 or 3 pheasants, egg and bread-crumbs, cayenne and salt to taste, brown gravy. _Mode._—Procure 3 young pheasants that have been hung a few days; pluck, draw, and...

_Ingredients._—1½ oz. of isinglass, the rind and juice of 1 lemon, 1 pint of water, 4 eggs, 1 pint of sherry, Madeira, or raisin-wine; sifted sugar to taste. _Mode._—Put the wat...

_Ingredients._—2 oz. of ham or lean bacon, ¼ lb. of suet, the rind of half a lemon, 1 teaspoonful of minced parsley, 1 teaspoonful of minced sweet herbs; salt, cayenne, and poun...

_Ingredients._—½ pint of port wine, a saltspoonful of salt, 2 tablespoonfuls of vinegar, 2 sliced onions, a faggot of sweet herbs, nutmeg and mace to taste, the juice of a lemon...

_Ingredients._—About 6 or 8 lbs. of the brisket of beef, 4 or 5 slices of bacon, 2 carrots, 1 onion, a bunch of savoury herbs, salt and pepper to taste, 4 cloves, 4 whole allspi...

Batter pudding should be smoothly mixed and free from lumps. To insure this, first mix the flour with a very small proportion of milk, and add the remainder by degrees. Should t...

_Ingredients._—2 oz. of butter, 1 dessertspoonful of flour, salt to taste, ½ pint of water. _Mode._—Mix the flour and water to a smooth batter, which put into a saucepan. Add th...

The several parts of a moderately-sized well-fed calf, about eight weeks old, are nearly of the following weights:—loin and chump 18 lbs., fillet 12½ lbs., hind knuckle 5½ lbs.,...

_Ingredients._—¾ lb. of rice, water, salt. _Mode._—Pick, wash, and soak the rice in plenty of cold water; then have ready a saucepan of boiling water, drop the rice into it, and...

_Note._—Veal cutlets may be merely floured and fried of a nice brown: the gravy and garnishing should be the same as in the preceding recipe. They may also be cut from the loin...

_Ingredients._—2 lbs. of cabbage, or Savoy greens; ¼ lb. of butter or dripping, salt and pepper to taste, oatmeal for thickening, 2 quarts of water. _Mode._—Chop the cabbage ver...

_Ingredients._—A large fowl, forcemeat, a little flour. _Mode._—Select a large plump fowl, fill the breast with forcemeat, truss it firmly, the same as for a plain roast fowl, d...

_Ingredients._—2 pecks of crystal gooseberries, 6 gallons of water, 12 lbs. of foots sugar of the coarsest brown quality. _Mode._—Mash the gooseberries (which should be quite ri...

_Ingredients._—Turkey; forcemeat. _Choosing and Trussing._—Hen turkeys are preferable for boiling, on account of their whiteness and tenderness, and one of moderate size should...

_Ingredients._—A pair of chickens, water. _Choosing and Trussing._—In choosing fowls for boiling, it should be borne in mind that those which are not black-legged are generally...

_Ingredients._—Mushroom-flaps, pepper and salt to taste, butter, lemon-juice. _Mode._—Cleanse the mushrooms by wiping them with a piece of flannel and a little salt; cut off a p...

_Ingredients._—Hare, forcemeat, a little milk, butter. _Choosing and Trussing._—Choose a young hare; which may be known by its smooth and sharp claws, and by the cleft in the li...

_Ingredients._—Oranges; to every lb. of juice and pulp allow 2 lbs. of loaf sugar; to every pint of water ½ lb. of loaf sugar. _Mode._—Wholly grate or peel the oranges, taking o...

_Ingredients._—¼ lb. of butter, 1 lb. of loaf sugar, 6 eggs, the rind of 2 lemons and the juice of 3. _Mode._—Put all the ingredients into a stewpan, carefully grating the lemon...

[COLD MEAT COOKERY.] _Ingredients._—Any remains of cold fish, such as cod or haddock; 2 dozen oysters, pepper and salt to taste, bread-crumbs sufficient for the quantity of fish...

_Ingredients._—1 lb. of treacle, ¼ lb. of butter, ¼ lb. of coarse brown sugar, 1½ lb. of flour, 1 oz. of ginger, ½ oz. of ground allspice, 1 teaspoonful of carbonate of soda, ¼...

_Ingredients._—½ lb. of good short crust, 1½ pint of plums, 1 lb. of moist sugar. _Mode._—Line the edges of a deep tart-dish with crust; fill the dish with plums, and place a sm...

_Ingredients._—½ a pint of green peas, if in season, a little chervil, 2 shredded lettuces, 2 onions, a very small bunch of parsley, 2 oz. of butter, the yolks of 3 eggs, 1 pint...

_Ingredients._—4 lbs. of mealy potatoes, boiled or steamed very dry, pepper and salt to taste, 2 quarts of stock. _Mode._—When the potatoes are boiled, mash them smoothly, that...

The milk should stand 24 hours in the winter, half that time when the weather is very warm. The milkpan is then set on a stove, and should there remain until the milk is quite h...

_Ingredients._—8 eggs, butter, fresh salad, 2 or 3 grouse; for the sauce, 1 tablespoonful of minced shalot, 2 tablespoonfuls of pounded sugar, the yolks of 2 eggs, 1 teaspoonful...

When the weather is very warm, and it is very difficult to prevent milk from turning sour and spoiling the cream, it should be scalded, and it will then remain good for a few ho...

The fruits that are the most fit for preservation in syrup are apricots, peaches, nectarines, apples, greengages, plums of all kinds, and pears. As an example, take some apricot...

[COLD MEAT COOKERY.] _Ingredients._—2 slices of large cod, or the remains of any cold fish; 3 oz. of butter, 1 onion sliced, a teacupful of white stock, thickening of butter and...

_Ingredients._—2 heads of celery, 1 pint of French beans, lettuce, and endive. _Mode._—Boil the celery and beans separately until tender, and cut the celery into pieces about 2...

_Ingredients._—Pickling onions; to each quart of vinegar, 2 teaspoonfuls of allspice, 2 teaspoonfuls of whole black pepper. _Mode._—Have the onions gathered when quite dry and r...

_Ingredients._—3 oz. of tapioca, 1 quart of milk, 2 oz. of butter, ¼ lb. of sugar, 4 eggs, flavouring of vanilla, grated lemon-rind, or bitter almonds. _Mode._—Wash the tapioca,...

_Ingredients._—1 rabbit, 2 large onions, 6 cloves, 1 small teaspoonful of chopped lemon-peel, a few forcemeat balls, thickening of butter and flour, 1 large tablespoonful of mus...

_Ingredients._—½ pint of milk, 2 tablespoonfuls of flour, 4 eggs, 3 tablespoonfuls of boiled rice, 3 tablespoonfuls of currants, sugar to taste, a very little grated nutmeg, hot...

_Ingredients._—100 heads of asparagus, 2 oz. of butter, a small bunch of parsley, 2 or 3 green onions, flour, 1 lump of sugar, the yolks of 2 eggs, 4 tablespoonfuls of cream, sa...

[COLD MEAT COOKERY.] _Ingredients._—The remains of cold neck or loin of mutton, 2 oz. of butter, 3 onions, 1 dessertspoonful of flour, ½ pint of good gravy, pepper and salt to t...

_Note._—This sauce originally took its name as being similar to that which the French sailor (_matelot_) employed as a relish to the fish he caught and ate. In some cases cider...

_The reasons for the publication of this Volume—the First of a Series of Practical Manuals which were to be called the “All About It” Books—were thus explained in a Prospectus i...

_Ingredients._—½ lb. of salt to each gallon of water. _Mode._—Clean, skin, and cut the fish into slices, which roll and tie round with string. Have ready some water highly salte...

_Ingredients._—2 eggs, 3 oz. butter, 3 oz. flour, 3 oz. pounded sugar. _Mode._—Well whisk the eggs; put them into a basin, and stir to them the butter, which should be beaten to...

_Ingredients._—4 eggs, ¾ pint of milk, pounded sugar to taste, flavouring of vanilla, lemon-rind, or orange-flower water. _Mode._—Put the milk into a saucepan with sufficient su...

_Ingredients._—½ lb. of suet, ½ lb. of bread-crumbs, ½ lb. of moist sugar, the rind and juice of 1 large lemon. _Mode._—Chop the suet finely, mix it with the bread-crumbs and su...

The most delicious sorts of lamb are those of the South-Down breed, known by their black feet; and of these, those which have been exclusively suckled on the milk of the parent...

TO CHOOSE LOBSTERS.—This shellfish, if it has been cooked alive, as it ought to have been, will have a stiffness in the tail, which, if gently raised, will return with a spring....

_Ingredients._—Pigeons, 3 oz. of butter, pepper and salt to taste. _Mode._—Take care that the pigeons are quite fresh, and carefully pluck, draw, and wash them; split the backs,...

=Dish of Mixed Summer Fruit.=—This dish consists of cherries, raspberries, currants, and strawberries, piled in different layers, with plenty of leaves between each layer, so th...

_Ingredients._—To every lb. of veal allow ¼ lb. of ham, cayenne and pounded mace to taste, 6 oz. of fresh butter; clarified butter. _Mode._—Mince the veal and ham together as fi...

_Ingredients._—Vinegar, ¼ oz. of pounded mace, and ¼ oz. of grated nutmeg, to each quart; brine. _Mode._—Gather the pods with the stalks on, before they turn red; slit them down...

_Ingredients._—3 dozen tomatoes; to every pound of tomato-pulp allow 1 pint of Chili vinegar, 1 oz. of garlic, 1 oz. of shalot, 2 oz. of salt, 1 large green capsicum, ½ teaspoon...

Never leave food about a sick-room; if the patient cannot eat it when brought to him, take it away, and bring it to him in an hour or two’s time. Miss Nightingale says, “To leav...

_Ingredients._—About 18 Savoy biscuits, ¾ pint of cream, flavouring of vanilla, liqueurs, or wine, 1 tablespoonful of pounded sugar, ½ oz. of isinglass. _Mode._—Procure about 18...

_Ingredients._—Damsons; to every lb. of fruit pulp allow ½ lb. of loaf sugar. _Mode._—Pick the stalks from the damsons, and put them into a preserving-pan; simmer them over the...

_Ingredients._—6 oz. of lean pork, 6 oz. of fat pork, both weighed after being chopped (beef-suet may be substituted for the latter), 2 oz. of bread-crumbs, 1 small tablespoonfu...

_Ingredients._—To every lb. of ripe apricots, weighed after being skinned and stoned, allow 1 lb. of sugar. _Mode._—Pare the apricots, which should be ripe, as thinly as possibl...

_Thursday._—1. Cold pork and mashed potatoes; roast partridges, bread sauce and gravy. 2. The remainder of the pudding cut into neat slices, and warmed through, and served with...

_Ingredients._—1½ pint of jelly, ½ pint of cream, 1 glass of sherry, sugar to taste. _Mode._—Make the above proportion of calf’s-feet or isinglass jelly, colouring and flavourin...

_Ingredients._—5 gallons of water, 28 lbs. of sugar, 6 quarts of sweet-wort, 6 quarts of tun, 3 lbs. of raisins,; ½ lb. of candy, 1 pint of brandy. _Mode._—Boil the sugar and wa...

_Ingredients._—Strawberries, pounded sugar; to every pint of juice allow 1¼ oz. of isinglass. _Mode._—Pick the strawberries, put them into a pan, squeeze them well with a wooden...

HER hand has lost its cunning—the firm, true hand that wrote these _formulæ_, and penned the information contained in this little book. Cold in the silent tomb lie the once nimb...