Part 2

Orange pudding 217

Rice pudding 218

Tansey pudding 219

Almond pudding ib.

Marrow pudding 220

Bread pudding ib.

A rich plum pudding 221

Batter pudding ib.

Boiled apple pudding 222

Apple dumplings 223

Baked apple pudding ib.

Damson pudding 224 -------------- another way ib.

Baked fruit pudding another way 225

Muffin pudding with dried cherries 226

Potatoe pudding 227

Carrot pudding ib.

Ice cream 228

Observation on stores ib.

Partridge soup 229

Collared eels 230

White puddings 231

Sausage meat 232

Calf's liver roasted 233

To dry herbs ib.

To make anchovie liquor to be used in fish sauces 234

Potted lobster ib.

To clarify butter for potting 235

Potted cheese 236 ------ veal 236 ------ larks or small birds 237

To dry morells, mushrooms, and champignons 238

Mushroom powder ib.

Potted beef 239

Tarragon vinegar ib.

Walnut ketchup for fish sauces 240

To pickle tongues, &c. ib.

India pickle 241

To dry artichoke bottoms 243

To pickle cucumbers, &c. 244

Rules to be observed in pickling 245

To pickle onions 246 --------- mushrooms ib. --------- beet roots 247 --------- artichoke bottoms 248 --------- large cucumbers 249 --------- red cabbage 250 --------- currants 251 --------- barberries ib.

Sour crout 252

Peas pudding, to be eaten with boiled pork 253

Currie, or pepper water 254

Grills and sauce, which are generally eaten after dinner 255

Salmé of woodcocks 256

To make a haggess ib.

French black puddings 257

Milk punch 258

Plum pottage 259

Candied orange or lemon peels 260

Lemonade or orangeade 261

Poivrade sauce for game, Maintenon cutlets, &c. 261

Lobster sauce for fish 262

Oyster sauce for fish 263

Shrimp sauce for fish 264

Dutch sauce for fish ib.

Anchovie sauce for fish 265

Observations in respect of fish sauces, &c. ib.

Apple sauce, for pork, geese, &c. 267

Green sauce for ducklings or green geese 268

Fennel sauce for mackarel ib.

Bread sauce, for turkies, game, &c. 269

Melted butter ib.

To make melon citron 270

Rusks, or tops and bottoms 271

Wafers ib.

Cracknels 272

To bake pears 273

To clarify sugar ib.

Syrup of cloves, &c. 274 ----- golden pippins 275 ----- capillaire 276

Flowers in sugar ib.

Syrup of roses 277

To preserve cucumbers ib. ----------- currants 278 ----------- barberries 279

Gooseberry fool 280

Sago 281

Oatmeal pottage, or gruel ib.

To bottle gooseberries, &c. for tarts 282 ----------------------- another way 283

Small cakes ib.

Diet bread cake 284

Sponge biscuits ib.

Common seed cake 285

Cinnamon cakes ib.

To make red colouring for pippin paste, &c. for garnishing twelfth cakes 286

Twelfth cakes ib.

Bristol cakes 287

Hyde park corner cakes 288

Good gingerbread nuts ib.

Bride cake 289

Rice cakes 290

Bath cakes 291

Pancakes ib.

Shrewsbury cakes 292

Portugal cakes, or heart cakes 293

Macaroons ib.

Mirangles 294

Ratafias 295

Lemon puffs ib.

Chantilly basket 296

Green codlins, frosted with sugar 297

Pound cake ib.

Yest cake 298

Rich plum cake 299

Dried cherries 300

Pippins with rice 301

To make English bread ib.

French bread 302

Pulpton of apples 303

A sweet omlet of eggs 304

To keep cucumbers for winter use for sauces ib.

To preserve mushrooms for sauces 305

Pullet roasted with batter ib.

Dutch beef 306

Mushroom ketchup ib.

Suet pudding 307

Savoy cake 308

Nutmeg syrup ib.

Sweetbreads with veal and ham 309

Essence of ham for sauces 310

Ox heart roasted ib.

Slices of cod fried with oysters 311

Small crusts to be eaten with cheese or wine after dinner ib.

Devilled almonds 312

Boiled tripe and onions ib. ------ sweetbreads 313

Broiled sweetbreads ib.

Conclusion, with remarks 314

ERRATA.

Page 43, line 1 and 2, for _beef pallets_ read _beef palates_. ---- 61, ---- 19, ---- _half_ read _halves_. ---- 77, ---- 17, ---- _tarragon of vinegar_ read _tarragon vinegar_. ---- 177, ---- 18, ---- _pickled_ read _picked_. ---- 183, ---- 19, ---- _solomongundy_ read _salmagundy_.

THE

ART OF COOKERY.

_Beef Stock._

CUT chuck beef into pieces, put it into a pot, set it on the fire, with a sufficient quantity of water to cover it. When it boils skim it clean; add a bunch of parsley and thyme, cleaned carrots, leeks, onions, turnips, celery, and a little salt. Let the meat boil till tender, skim off the fat, then strain it through a fine hair sieve.

_Veal Stock, for Soups._

TAKE a leg of veal and some lean ham, cut them into pieces, put them into a pan with a quart of water, some peeled carrots, turnips, onions, leeks, and celery; draw them down till nearly tender, but of no colour; then add a sufficient quantity of beef stock to cover the ingredients, boil all together one hour, skim it free from fat, and strain it. Some game drawn down with it will make it excellent.

N. B. I have directed the veal stock not to be drawn down to a colour, as in that state it will answer two purposes; first, for white soups; and, secondly, as it might be coloured with a bright liquid to any height, which will be directed for gravy soups. It frequently happens, likewise, that, if not strictly attended to, it will burn.

_Consumé, or the Essence of Meat._

REDUCE veal stock to a good consistence, but be careful not to let it colour.

_Cullis, or a thick Gravy._

TAKE slices of ham, veal, celery, carrots, turnips, onions, leeks, a small bunch of sweet herbs, some allspice, black pepper, mace, a piece of lemon-peel, and two bay leaves; put them into a pan with a quart of water, and draw them down till of a light brown colour, but be careful not to let it burn; then discharge it with beef stock. When it boils, skim it very clean from fat, and thicken it with flour and water, or flour and butter passed. Let it boil gently three quarters of an hour; season it to the palate with cayenne pepper, lemon juice, and salt; strain it through a tamis cloth or sieve, and add a little liquid of colour, which may be made as in the following receipt.

_Liquid of Colour for Sauces, &c._

PUT a quarter of a pound of the best brown sugar into a frying pan very clean from grease, and half a gill of water; set it over a gentle fire, stirring it with a wooden spoon till it is thoroughly burnt and of a good bright colour, then discharge it with water; when it boils skim it and strain it. Put it by for use in a vessel close covered.

_Benshamelle._

TAKE white veal, lean ham, turnips, celery, onions cut in pieces, a blade of mace, a little whole white pepper; sweat them down till three parts tender, then discharge it with beef stock. Let it boil, skim it clean, and thicken with flour and water, or flour and butter passed; add to it a sufficient quantity of cream to make it quite white. Let it simmer gently half an hour, and strain it through a tamis cloth.

N. B. Let it be of the thickness of light batter.

_To make a passing of Flour and Butter for Cullis or Benshamelle._

PUT fresh butter into a stewpan over a fire, when it is melted add a sufficient quantity of sifted flour to make it into a paste, and mix them together with a whisk over a very slow fire for ten minutes.

_Soup a la Reine._

TAKE three quarts of veal stock with a blade of mace boiled in it; then strain it to the crumb of four penny french rolls, three quarters of a pound of sweet almonds blanched and pounded very fine, likewise the white meat of dressed fowl pounded. Let all simmer together for ten minutes, and rub them through a tamis cloth till the soup is of a proper thickness; season it to the palate with salt; make it boil, and serve it up with a gill of cream in it.

_Crayfish Soup._

TAKE three quarts of veal stock, the crumb of four penny french rolls, the meats of a hen lobster, and half a hundred crayfish pounded, with some live lobster spawn; add all together, make it boil, skim it clean, rub it through a tamis cloth, make it of a middling thickness, and season to the palate with salt and a little cayenne pepper. Serve it up with crust of french bread cut into small round pieces.

_Vermicelli Soup, white._

TAKE three quarts of veal stock and two ounces of vermicelli, boil them together a quarter of an hour, rub it through a tamis cloth, season with salt, make it boil, skim it, and add a leason. Let it simmer for five minutes.

_To make the Leason._

TAKE the yolks of four eggs, half a pint of cream, and a little salt, mixed well together.

_Cleared brown Stock for Gravy Soups._

TAKE three quarts of veal stock perfectly free from fat; add a small quantity of liquid colour to make it of a fine brown; season to the palate with salt and a little cayenne pepper; beat up together two yolks, two whites, and two shells of eggs; whisk them with the stock, set it over a fire, let it boil gently ten minutes, then strain it through a tamis cloth. This stock is required for rice, brown vermicelli, celery, santé, or turnip soups.

N. B. I have directed the brown stock, for gravy soups only, to be cleared with eggs, as that method has been most approved, it being pleasant to the eye, and equally agreeable to the palate.

_Rice Soup._

ADD to three quarts of cleared stock two ounces of rice, washed, picked, parboiled, and drained dry. Let it boil gently till the rice is tender.

_Celery Soup._

CUT celery heads two inches long then, some of the white part into small pieces; wash, blanch, and drain it, and put to it three quarts of cleared stock. Make it boil, skim it, and let the celery simmer till tender.

_Turnip Soup._

PARE good and firm turnips, cut them with a knife or scoop into shapes, fry them with a bit of lard till of a light brown colour, then drain and wipe them free from fat (or they may be steamed with a very little water, to prevent them from burning, till they are half done); then put to them cleared stock, and boil them gently till tender.

_Cressey Soup._

TAKE twelve large red carrots, scrape them clean, cut off only the red part in thin slices, and put them in a stewpan with a quart of water; add cleaned turnips, celery, leeks, and onions, cut in pieces, and half a pint of split peas. Stew all together till tender, adding some stock to prevent burning; then rub it through a tamis, and put to the pulp five pints of veal stock and some blanched water-cresses; make it boil for twenty minutes, skim it, season it with salt, and serve it up.

N. B. To be the thickness of peas soup.

_Santé, or Spring Soup._

PARE, and cut into shapes, turnips and carrots, likewise celery heads about two inches long; wash them, and steam them separately with a very little water till they are three parts done; then cut the white part of the celery into small pieces, likewise leeks, cabbage, cos lettuces, endive, and chervil, of each a small quantity; blanch and drain them dry, then put all the vegetables together; add to them three quarts of cleared brown stock, and boil them gently till tender. In spring add young green peas, tops of asparagus, and button onions, steamed as the above.

N. B. A small piece of bouillie beef may be stewed till tender; and ten minutes before it is to be served up wipe it dry, and put it into the soup with the vegetables.

_Onion Soup._

TAKE eight middling-sized peeled onions, cut them into very thin slices, pass them with a quarter of a pound of fresh butter and flour till tender; then add three quarts of veal stock; make it boil twenty minutes; skim it, season it with salt, and add a leason; mix it well with a whisk, make it simmer, and serve it up.

_Green Peas Soup._

TAKE one quart of young green peas, four turnips pared and cut in the form of dice, two cos lettuces cut in small slices, two middling-sized onions cut very fine; wash them, add a quarter of a pound of fresh butter, and stew them till nearly done. Then take two quarts of large fresh green peas, and boil them in three quarts of veal stock till tender; strain and pound them, preserving the liquor; then rub the peas through a tamis, and add the pulp with the liquor to the above herbs, a little flour and water, pepper and salt, and season to the palate, with a bit of sugar if approved. Boil all together half an hour; skim it and when it is to be served up, add the pulp of some boiled parsley rubbed through a tamis to make it look green.