The Art of Cookery Made Easy and Refined
Part 13
Grills generally eaten after dinner, 255
Grown geese and ducks prepared for roasting, 92
Guinea fowls for roasting, ib.
H.
Haggess, to make, 256
Ham braised and glaized, 140
Hard eggs fried, 172
Hare glaized, 123 ---- jugged, 122
Hares to prepare for roasting, 89 ----- another way, ib.
Haricot mutton cutlets, 49 ------- sauce, 41
Hashed beef, in N. B., 126 ------ calves head, 60 ------ fowl, 127 ------ hare, wild fowl, &c., 128 ------ mutton, 125 ------ venison, 126
Haunch of venison, &c. to prepare for roasting, 86
Herbs dried, 233
Hodge podge, or an english olio, 36
Hyde park corner cakes, 288
I. J.
Ice cream, 228
Iceing for cakes, 206
India pickle, 241
Jerusalem artichokes stewed, 141 -------------------- another way, 142
L.
Lamb, hind quarter of, marinated, 79 ------------------ with spinach, 80 ----, leg of, with oysters, ib.
Lamb or pork chops plain broiled, 130
Lamb's fry with parsley, 173 ---------- another way, ib. ------ head minced, 71 ------ tails and ears, 167
Larks, to prepare for roasting, 88
Leason for fricassees and soups, 6
Lemonade or orangeade, 261
Lemon peel candied, 260 ----- puffs, 295 ----- sauce, to make, 116
Light forcemeat for pies, &c., 38
Liquid of colour for sauces, 3
Lobsters buttered, 176
Lobster sauce for fish, 262
Loin of veal a la cream, 64
M.
Macaroni stewed for a dish, 169
Macaroons, 293
Mackarel, broiled, common way, 25 -------- the german way, 31
Marbree jelly, 188
Marinate, to make, 49
Marrow bones, 48 ------ pudding, 220
Mashed potatoes, 142
Mashed turnips, 148
Matelote of rabbits, 137
Meat cake, 177
Melted butter, to prepare, 269
Milk punch, 258
Mince meat, 194
Minced veal for a dish, 131 ----------- another way, 132
Mirangles, 294
Mock turtle, 14
Morells, &c. to dry, 238
Muffin pudding with dried cherries, 226
Mushroom ketchup, 306 -------- powder, 238
Mushrooms broiled, 147 ---------, to dry, 238 ---------, to pickle, 246 ---------, to preserve, for sauces, 305 ---------, stewed (brown), 147 -----------------,(white), 148
Mutton broth, 15 ------ or lamb, &c. broiled, 130 ------ pie, 109 ------ rumps marinated, 48
N.
Neck of lamb glaized, 75 ---- of veal en erison, 62 ----------- larded, 63
Nutmeg syrup, 308
O.
Oatmeal pottage or gruel, 281
Observations on fish and sauces, 265 ------------ on meat and poultry, 94 ------------ on stores, 228
Old or split peas soup, 11 --- peas soup another way, 12
Olios, or a spanish dish, 32 ------ how to make, 34
Omlets of eggs for garnishing, 39 -------------- several ways, 165
Onion sauce, 75 ----- soup, 10
Onions fried with parmezan cheese, 152 ------, to pickle, 246
Orangeade, 261
Orange or lemon peel candied, 260 ------ marmalade, 208 ------ pudding, 217
Orgeat, 207
Ox cheek stewed, 40 -- heart to prepare for roasting, 310
Oyster atlets, 159 ------ loaves, 161 ------ sauce for beef steaks, 130 ------------ for fish, 263 ------------ (white), 118
Oysters prepared for frying, 121 ------- scolloped, 160
P.
Pancakes, 291
Parsley, to fry, 111
Partridge soup, 229
Partridges or pheasants au choux, 132 ----------------------- for roasting, 91 ----------------------- with truffles, 133
Passing of flour and butter, 4
Paste for stringing tartlets, &c., 202
Pastry cream, 198
Patties of lobster or oysters, 99 ------- with forcemeat, ib.
Peas pudding to be eaten with pork, 253 ---- stewed for a dish, 154 ----, to stew, for sauce, 73
Peloe of rice, 95 -----, another way, 96
Pepper or currie water, 254
Peths fried, 171
Petit patties of chicken and ham, 98
Pickled oysters, 158 ------- tongues, 240
Pickle tongue forced, 153
Pickling, rules to be observed in, 245
Pig, to prepare for roasting, 92
Pigs feet and ears, 56 ------------------, to prepare, 57
Pigeon pie, 104
Pigeons a la craupidine, 58 ------- glaized, 59 ------- with sorrel, ib. ------- to prepare for roasting, 90
Pike or sturgeon baked or roasted, 26
Pippins with rice, 301
Plovers eggs different ways, 176
Plum pottage, 259 ---- pudding, very rich, 221
Poivrade sauce for game, 261
Pork pie, 108
Portugal or heart cakes, 293
Potatoe pudding, 227
Potatoes creamed, 149 -------- fried, 151
Potted beef, 239 ------ cheese, 236 ------ larks, &c., 237 ------ lobster, 234 ------ veal, 236
Poultry, directions for plain boiling, 121
Pound cake, 297
Prepared batter for several articles, 170
Preserved barberries, 279 --------- cucumbers, 277 --------- currants, 278
Puff paste, 214
Puffs with forcemeat of vegetables, 173
Pulled chicken or turkey, 114
Pullet a la Memorancy, 115 ------ roasted with batter, 305 ------ with celery sauce, 118 ------ with oyster sauce (white), ib.
Pulpton of apples, 303 ------- of rabbits, &c., 100
Pyramid of paste, 204
Q.
Quails, or ruffs and rees, to prepare for roasting, 90
Quarter of lamb marinated, 79 ------- -- ---- with spinach, 80
Quince jam, 210
R.
Rabbits en gallentine, 140 ------- with onions, 136 ------- to roast, 89
Ragout sweetbreads (brown), 161 ------ ----------- (white), 162
Raised beef steak pie, 106
Raised chicken pie, 103 ------ ham pie with directions to make a raised crust, 102
Raised pie with macaroni, 106 ------ turkey pie with a tongue, 105
Rammequins, 174
Raspberry jam, 209
Ratafias, 295
Real turtle, 16
Red beef for slicing, 179 --- cabbage, to pickle, 250
Remarks in conclusion, 314
Rhubarb tart, 216
Riband blancmange, 187
Ribs of beef to prepare for roasting, 93
Rice cakes, 290 ---- pudding, 218 ---- soup, 7 ----, plain, to be eaten with currie, 82
Rich plum cake, 299
Rissoles, 110
Roasting, directions for, 84
Robert sauce, to make, 55
Rump of beef a-la mode, 46 ------------ daubed or plain, 43
Rules to be observed in pickling, 245
Rusks, or tops and bottoms, 271
S.
Sago, 281
Salad of asparagus, 155 ----- of lobster, 184
Salmagundy, 183
Salmé of woodcocks, 256
Salmon broiled, 24
Santé soup, or with bouillie, 9
Savory jelly, 180
Savoy cake, 308 ----- sauce, 44
Sausage meat, 232
Sea pie, 110
Seed cakes common way, 285
Shoulder of lamb en epigram, 78 ---------------- glaized, 77 ---------------- grilled, 78
Shrewsbury cakes, 292
Shrimp sauce, 264
Slices of cod fried with oyster sauce, 311
Small cakes, 283
Small crusts to be eaten after dinner with cheese or wine, 311
Sorrel sauce, 69
Soup a la reine, 5 ---- for a family, 85
Sour crout, 252
Spanish onion sauce, 44
Sponge biscuits, 284
Stewed apples for tarts, 203 ------ cucumbers, 50 ------ peas for a dish, 154 ----------- for sauces, 73
Stock, cleared, (brown), 6
Stores, observation on, 228
Stuffing for veal, turkey, &c., 94
Sturgeon roasted, 26
Suet pudding, 307
Sugar, to clarify, 273
Sweetbreads boiled, 313 ----------- broiled, ib. ----------- en erison, 138 ----------- fried, 171 ----------- glaized, 137 ----------- roasted, 93 ----------- with veal and ham, 309
Sweet omlet of eggs, 304
Syllabub, 200
Syrup of capillaire, 276 ----- of cloves, 274 ----- of golden pippins, 275 ----- of roses, 277
T.
Tansey pudding, 219 Tarragon vinegar, 239
Tarts or tartlets, 202
Tea cream, 196
Tendrons of veal (brown or white), 65
Timbol of rice, 97
Tongues, &c. to pickle, 240
Trifle, 201
Tripe and onions boiled, 312 ---------------- fried, 172
Truffles, green, for a dish, 139
Truffle sauce, 134
Turkey with chesnuts, 135 ------ with celery or oyster sauce, 118 ------ with ragout, 136 ------ with truffles, 134
Turkies, to prepare for roasting, 89
Turnip sauce, 76 ------ soup, 8
Twelfth cakes, 286
V.
Veal cutlets common way, 131 ---- olives, &c., 70 ---- pie, 107 ---- stock for soups, 1
Vegetable pie, 150
Vegetables, a neat dish of, ib. ----------, directions for, 157 ---------- in moulds, 146
Venison, haunch of, to prepare for roasting, 86
Vermicelli soup (white), 6
Virgin cream, 197
W.
Wafers, 271
Walnut ketchup for fish sauces, 240
Watercresses stewed, 149
Water souchée, 26
White oyster sauce, 118
White puddings, 231
Wild boar, to dress, 175 ---- fowls to prepare for roasting, 91
Wings and legs of fowls glaized, 113 ----------------------- with colours, 112
Woodcocks and snipes, to prepare for roasting, 87
Y.
Yest cake, 298
THE END.
T. Bensley, Printer, Bolt Court, Fleet Street, London.
* * * * *
Transcriber's Notes:
Text uses é for Fish Meagré Soup and e for Fishmeagre Pie. This was retained.
All spelling on the monthly menus was retained as printed, for example, "Begetables." To confirm this, please see the images included in the HTML version. In the remaining text, spelling was only changed where a clear majority of usage could be found in the same text. For example, "benshamelle" for "béchamel" was retained while "posssible" for "possible" was corrected.
Page x, "Fishmeagré" changed to "Fish Meagré" to match usage in text (Fish Meagré soup)
Page xix, "Preser ed" changed to "Preserved" (Preserved apricots for)
Page 59, "glaise" changed to "glaize" to match rest of usage (dry, glaize the top)
Page 69, "into it" changed to "it into" (it into a stewpan)
Page 142, "posssible" changed to "possible" (white as possible)
Page 185, "sallad" changed to "salad" (eat with this salad)
Page 281, "tea-poonful" changed to "tea spoonful" (red port, tea spoonful)
Page 315, "dumplins" changed to "dumplings" (Apple dumplins, 223)
Page 317, "Blancmonge" changed to "Blancmange" (Blancmange, white, 185)
Page 318, "parmesan" changed to "parmezan" to match usage in text (----------- with parmezan cheese, ib.)
Page 320, "blancmonge" changed to "blancmange" (----- blancmange, 186)
Page 322, "megre" changed to "meagré" to match usage in text (---- meagré soup)
Page 324, index, reference for "India pickle" moved to land above "Jerusalem".
Page 331, "blancmonge" changed to "blancmange" (Riband blancmange, 187)