The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery With Nearly Two Thousand Practical Receipts Suited to the Income of All Classes

ILLUSTRATED WITH NUMEROUS ENGRAVINGS AND CORRECT AND MINUTE PLANS HOW KITCHENS OF EVERY SIZE, FROM THE KITCHEN OF A ROYAL PALACE TO THAT OF THE HUMBLE COTTAGE, ARE TO BE CONSTRU...

By the simple process which I have effected for the jointing of game or small poultry, with a long pointed pair of scissors, separating the sinews which join the wings to the br...

Goslings, or green geese, commence early in the spring, and are called so till the end of September, thus there is hardly any difference between them and the Michaelmas geese.

+---------+---------+----------+------------+----------- | Reform | Kitchen | Kitchen | Kitchen | Utensils. | Club | of the | at | of the | Cottage | Kitchen.| Wealthy.| Home. |...

Put half a pound of butter into a large thick-bottomed stewpan, and cover the bottom with good slices of ham about a quarter of an inch in thickness; then cut up two legs of vea...

Cut up two middling-sized onions into thin slices and put them into a stewpan with two sprigs of parsley, two of thyme, two bay-leaves, two ounces of lean uncooked ham, half a c...

Blanch three dozen oysters, take away their beards, and put them, with their liquor, into a stewpan, with half a blade of mace, two cloves, and six peppercorns; place them over...

Peel twelve large onions, cut a piece off at the top and bottom to give them a flat appearance, blanch them in four quarts of boiling water twenty minutes, then lay them on a cl...

Cut in large dice six pounds of veal, six do. of leg of beef, two pounds of lean ham, highly flavoured, two calves’ feet, two heads of white celery, four onions, one carrot, two...

Cut six pounds of trimmings of lamb or veal, half a pound of ham, a large bunch of parsley, thyme, bay-leaves and marjoram, three cloves, one blade of mace; put three tablespoon...

This soup, the delight of civic corporations, the friend of the doctors, and enemy of the alderman, has been, and perhaps ever will be, the leading article of English cookery. I...

Crimp the turbot by making incisions with a sharp knife, about an inch apart, in the belly part of the fish, then rub two tablespoonfuls of chopped onions and four of salt into...

Lard and oil together is much better to fry in than butter, for the milk that remains in the butter is sure to burn; the only way to use butter is to clarify it, but that is ver...

This fish used to be very difficult to procure fresh in London, but the rapidity of steam conveyance by sea and land, brings it almost alive into the London markets. I must high...

Have your fish ready cleaned, and make four or five incisions on each side; then put two sliced onions, three sprigs of thyme and parsley, and half a pint of port wine in a stew...

Put a quarter of a pound of butter in a sauté-pan, rub it over the bottom, lay in the soft roes of four mackerel, season them with a little white pepper, salt, a teaspoonful of...

Choose a rump of beef from twenty-five to thirty pounds, in weight, the meat dark and well covered with fat, bone and lard it slantwise through and through with very large lardo...

Procure a nice white calf’s head that has been well scalded, saw it in halves, taking out the tongue (whole) and the brains, make a white stock as follows: put two carrots, two...

Roast the saddle in vegetables as before, then put a quart of sauce à l’Indienne (No. 45) into a stewpan; when boiling and ready to serve, add thirty very mild green Indian pick...

Make a croustade as represented in the plate (fig. 5), roast two poulardes in vegetables as in the last; place the croustade in the middle of the dish, and upon each gradation o...

Trim two necks of venison by cutting out the shoulders, not too deep, cut the breast off rather narrow, slip your knife between the rib bones and the flesh to half way up, saw o...

Prepare and braise a neck of mutton as described for the Removes, see that it is not too fat; you have prepared a purée of onions like for the cotelettes (see No. 701), spread s...

In case you could not procure a mould as required, you could turn your vegetables, and dress as the carrots above; lay the cabbage, bacon, and partridges in the centre of your d...

Take out the fillet from beneath a rump of beef, take off all the fat, and cut it into slices (lengthwise) half an inch in thickness, beat them well with the cutlet-bat, which p...

Prepare and dish as before, have ready the following sauce: put half a pint of white sauce (No. 7) with a pint of white stock, thirty small button-onions, a bunch of parsley, a...

Butter a plain round mould rather thickly, have five or six good-sized truffles chopped very fine, throw them in the mould, which roll round until the sides are quite covered wi...

Lambs’ feet are cooked in the same manner as the sheeps’ but do not require quite so long to stew; having previously cooked ten feet put a pint of white sauce (No. 7) in a stewp...

Roast a shoulder of lamb and when cold cut it up in very small dice with one fourth the quantity of cooked ham or tongue; put a tablespoonful of chopped onions into a stewpan, w...

Fillet two poulardes as in the last, and when about three parts cooked lay them on a cloth, and with a thin sharp knife divide each fillet into two; have previously boiled a Rus...

Take out the back-bone of a good-sized chicken, cut the legs off at the knuckles, break the leg-bone, then make an incision in the thigh and draw the legs through to the inside;...

Fillet two hares as before, and out of each fillet cut three cotelettes by cutting each fillet in halves, making one of the thin end and cutting the thick into two equal slices,...

Procure six young partridges, fillet them, take a rib-bone and stick in the small end of each fillet, beat them lightly with a thin knife, take off the skin, season with a littl...

Larks when in good order and fat are excellent for entrées. Bone eighteen fine ones with a penknife, lay a little forcemeat of game (No. 123), in the interior of each, with a fe...

The anecdote is as follows: crossing a mountain in Sweden with a small part of his army, the King was unexpectedly attacked by a numerous body of Russians, and a skirmish took p...

Truss and trim the tongue as usual, carving a comic mask upon it, glaze lightly, and place it upon your dish, have ready prepared the following garniture: put two tablespoonfuls...

Procure two nice poulardes, which roast in vegetables, (with which you have mingled two glasses of sherry,) as for the removes in first course, when done take them up and keep t...

Cut the flesh of a large lobster into slices as large as possible, and nearly an equal size; reduce a pint of white sauce (No. 7) (with which you have mixed two tablespoonfuls o...

When you have boiled and drained two quarts of young peas, put them in a stewpan with six young green onions in a bunch, six spoonfuls of white sauce, a little pepper and salt,...

Break eight eggs in a stewpan, to which add a teaspoonful of very finely chopped eschalots, one of chopped parsley, half ditto of salt, a pinch of pepper, and three good tablesp...

Make a piece of paste thus: place six ounces of flour upon your slab, with three ounces of butter, rub well together, make a hole in the centre, in which put one egg, a teaspoon...

Make half a pound of flour into a fine paste (pâte fine, No. 1136), roll it into a sheet about eleven inches in diameter, work up the sides with your hands two inches in height,...

Jellies may be considered as the first, most wholesome, and refreshing dishes of the second course, especially when made from calves’ feet, which meritorious discovery belongs e...

Blanch and skin four ounces of pistachios with twelve bitter almonds, and pound them well with six ounces of sugar, upon which you have rubbed the rind of a lemon; when well pou...

Place half a pint of milk in a stewpan over the fire, and when boiling put in a fresh stick of vanilla, place a cover upon the stewpan, let it infuse ten minutes, then take out...

Make a cake of the same size as in the last, bake the same, and when done and cold cut in the shape of the body of a large bird, mask it over with a pinkish white iceing, rather...

Prepare a meringue mixture of ten whites of eggs, with which make ten large rings, each about eight inches in diameter, and half an inch in thickness, laying them out upon paper...

Boil half a pound of the best quality of macaroni for half an hour (as at No. 1369), when tender, lay one quarter of it on the dish you intend to serve, have ready two ounces of...

Is made similar to the vanilla cream ice, but omitting the vanilla and liqueur, in the room of which scrape a quarter of a pound of chocolate, place it in a stewpan over the fir...

The unexpected success my new plan has met with for the building of kitchens since the opening of the Reform Club, induced me a few years ago to publish a sectional plan of it o...

(N.) BUTLER’S PANTRY. A large room, twenty-four feet long and seventeen wide, including private room, with a fire-place, cupboards, sink, and plenty of water; a large table is i...

Nothing but light wine is drunk at the first coarse, but at the second my guests are at liberty to drink wines of any other description, intercepting them with several hors-d’œu...

No. 6. _Aitch-bone of Beef._ A good-sized one would weigh from fifteen to twenty pounds. Pickle it precisely as directed in the last, but one week would be sufficient, boil near...

No. 34. _French Pot-au-feu._ Out of this earthen pot comes the favorite soup and bouilli, which have been everlastingly famed as having been the support of several generations o...

No. 47. _Purée, or Vegetable Soup._ Peel and cut up very fine three onions, three turnips, one carrot, and four potatoes, put them into a stewpan with a quarter of a pound of bu...

No. 94. _Rocambole, or Croquettes of Meat, Game, or Poultry._ Make a preparation as above with some description of cold cooked meat, or poultry; when cold divide it into pieces,...

No. 126. _Sucking Pig_ is merely plain roasted (see page 204), stuffed with sage and onions, but before putting it upon the spit it requires to be floured and rubbed very dry, o...

No. 153. _Pork or Veal Chops Fried._ Put one ounce of butter in a sauté or frying-pan, rub over the bottom, lay in four chops, well seasoned as in either of the last two; place...

No. 171. _Mutton Cutlets Harricoed._ Cut ten cutlets from a neck of mutton, leaving them rather short, not beating them flat, and taking off some of the fat; put two ounces of b...

No. 199. _Rabbit Pies._ Cut two or three rabbits up in joints, and a pound of streaked bacon in slices; butter a pie-dish, lay some of the slices of bacon upon the bottom, dip t...

For the veal pudding I cut slices (from any part of the leg) about the same size as the beef for steak puddings, and put them into a sauté-pan, over the bottom of which I have r...

No. 254. _Ground Rice Pudding._ Place a pint of milk in a stewpan over the fire, and when boiling throw in the rind of a lemon, cut as thinly as possible, and quite free from pi...

At the feast the Earl of Warwick was Steward, the Earl of Bedford Treasurer, the Lord Hastings Comptroller, with many noble offers: Servitors 1000, Cooks 62, Kitcheners and Scul...

Sauce Soubise, ib. Soubise (brown), 23 à la Milanaise, ib. à la Financière, ib. aux Truffes, 24 aux Champignons (mushrooms), ib. à la purée de Truffes, ib. à la purée de Champig...

Omelette aux Truffes, 475 aux Champignons (mushrooms), ib. aux Olives, ib. à la Jardinière, ib. aux Huîtres (oysters), ib. aux filets de Soles, 476 aux Moules (muscles), ib. de...

_For Mutton, Lamb, Pork, and Steaks._--When properly broiled and seasoned, pour one tablespoonful or more, according to the quantity of meat, which you turn over in the dish wit...

_The Gastronomic Regenerator._--_The Modern Cook._--“Any body can dine,” says the clever and profound author of the ‘Original,’ “but very few know how to dine so as to ensure th...

From sauces we go to “Potages or Soups” (and what are these, in fact, but diluted and agreeable sauce?), commencing with the clear light broth, or FIRST STOCK of soup, and proce...

Hazlitt has said that, if literary men directed the world, they would leave nothing standing but printing presses. We know that parliamentary leaders imagine parliamentary tacti...

and with an unruffled ocean at her feet, and a cloudless sky overhead, smiles on the countless millions of the children of earth, chatting fraternally together at the round tabl...

The next dish which much amused the company was the one entitled the “_Gateau Britannique à l’amiral_,” being the representation of an old man-of-war, bearing the English and Eg...

[18] To freeze quickly any description of ice the freezing-pot must be well set, place it in the centre of the pail, which must be large enough to give a space of four inches al...