The Lady S Own Cookery Book And New Dinner Table Directory In W

Take one pound of sifted rice flour, one pound of fine sugar finely beaten and sifted, and sixteen eggs, leaving out half the whites; beat them a quarter of an hour at least, se...

Two pounds and a half of fresh butter, twenty-four eggs, three-pounds of flour, one pound and a half of sugar, one ounce of mixed spice, four pounds of currants, half a jar of r...

Skin and prepare two chickens as for a fricassee; wash them very clean, and stew them in a pint and a half of water for about five minutes. Strain off the liquor, and put the ch...

Take two pounds of eels; put to them two quarts of water, a crust of bread, two or three blades of mace, some whole pepper, one onion, and a bunch of sweet herbs. Cover them clo...

Five large carrots, two turnips, three large mealy potatoes, seven onions, three heads of celery; slice them all thin, with a handful of sweet herbs; put them into one gallon of...

Slice a pound of pippins or codlings into a pint of clear spring water; let them boil till the water has extracted all the flavour of the fruit; strain it out, and to a pint of...

Take half a pound of saltpetre, or let part of it be petre salt, half a pound of bay salt, and one pound of coarse sugar; pound and mix them well together. Rub this mixture well...

Take a pint of milk, four eggs well beaten, three ounces of butter, half a pound of sugar, the peel of a lemon grated; put all together into a kettle, and set it over a clear fi...

Take very nearly half a pound of Parmesan cheese, two ounces of mild Gloucester, four yolks of eggs, about six ounces of the best butter, and a good tea-cupful of cream. Beat th...

Take a quarter of a pound of pistachio-nuts and blanch them; then beat them fine with rose-water; put them into a pint of cream; sweeten it, let it just boil, and put it into gl...

Put a pint of cullis into a stewpan with a glass of white wine, two slices of peeled lemons, two cloves, a clove of garlic, half a laurel-leaf, parsley, scallions, onions, and t...

Clean the inside of the fish, and season them with salt, pounded mace, and pepper. Bake them, and when nearly cold lay them upon a cloth; then put them into pots, taking off the...

Well cleanse your lampreys in the following manner: the intestines and the pipe which nature has given them instead of a bone must be taken clear away, by opening them down the...

Take six pounds of very fine well fed pork, quite free from gristle and fat; cut it very small, and beat it fine in a mortar; shred six pounds of suet, free from skin, as fine a...

Tie or sew up the ham in a coarse cloth, put it into a sack, and bury it three or four feet under ground, for three or four days before you dress it. Wash it in warm water, pare...

Pare your oranges very thin, and lay them in water two or three days, changing the water twice a day; then take them out, and dry them with a linen cloth. Take their weight in s...

Pound morella cherries with the kernels over-night, and set them in a cool place. Squeeze them through canvas, and to each quart of juice put one pound of powdered sugar, half a...

To a pound and a half of flour add one pound of treacle, almost as much sugar, an ounce of beaten ginger, two ounces of caraway seeds, four ounces of citron and lemon-peel candi...

Take as many macaroons as the bottom of your dish will hold; peel off the wafers, and dip the cakes in Madeira or mountain wine. Make a very thick custard, with pounded apricot...

Cut and joint the hare into pieces; scald the liver and bruise it with a spoon; mix it with a little beaten mace, grated lemon-peel, pepper, salt, thyme, and parsley shred fine,...

Boil twenty gallons of spring water for a quarter of an hour; when cool, put it into a tub over a bushel of malt, and let it stand one hour. Pour it from the malt, put to it a h...

Having peeled your onions, cut out a small piece from the bottom, scoop out a little of the inside, and put them into salt and water for three or four days, changing the brine t...

Break three eggs, put four ounces and a half of flour, and a little milk, beat it into a smooth batter; then add by degrees as much milk as will make it the thickness of good cr...

Twelve pounds of ribs of beef boned, four ounces of bay salt, three ounces of saltpetre; beat them fine, and mix with half a pound of coarse sugar, two pounds of common salt, an...

Take three pints of good cream and three quarters of a pound of fine sugar pounded, twenty eggs, leaving out eight of the whites; beat them very well and light. Add to them rath...

Gather them when very slender; string and parboil them in very strong salt and water; then take them out, and dry them between two linen cloths. When they are well drained, put...

Cut a neck of veal into bones; lard one side, and fry them off quick. Thicken a piece of butter, of the size of a large nut, with a little flour, and whole onion. Put in as much...

One pound of raisins, one pound of suet, chopped fine, four spoonfuls of flour, four of sugar, four of good milk, and four eggs, whites and all, two spoonfuls of brandy or sack,...

Lard the duck; lay a slice or two of beef at the bottom of the pan, and on these the duck, a piece of bacon, and some more beef sliced, an onion, a carrot, whole pepper, a slice...

Put a little lean bacon and some slices of veal at the bottom of a stewpan, with three or four pieces of carp, four anchovies, an onion, two shalots, and tarragon, or any root t...

Take two or three ox-tails; put them in a saucepan, with turnips, carrots, onions, and some black peppercorns; stew them for four hours. Take them out; cut them in pieces at eve...

Cut in pieces some lean beef, according to the quantity of gravy you may want; put it into a stewpan, with an onion or two, sliced, and a little carrot; cover it close, set it o...

Take twenty pounds of the very coarse parts of beef, five pounds of whole rice, thirteen gallons of water; boil the meat in the water first, and skim it very well; then put in t...

There should be always two soups, white and brown, two fish, dressed and undressed; a bouilli and petits-patés; and on the sideboard a plain roast joint, besides many savoury ar...

General Directions 341 Almonds, green ib. Artichokes ib. ----, to boil in winter ib. Asparagus 342 Barberries ib. Beet-root ib. ---- and turnips 343 Cabbage ib. ----, red ib. Ca...

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"This is really a most useful publication: of its kind, excellent. It embraces every thing that a servant ought to know, and leaves nothing untouched: every servant ought to pos...

Almacks 215 Almond butter ib. ---- cheesecakes ib. ---- cream 216 ---- paste ib. ---- puffs 217 Angelica, to candy ib. Apples, to do ib. ----, (pippins) to candy ib. ----, (pipp...

Artichokes, to fricassee 91 Bacon, to cure ib. Barbicue ib. Beef, alamode 92 ---- ---- in the French manner ib. ----, rump, with onions 93 ----, rump, to bake ib. ----, rump, ca...

Anchovy, essence of 183 ---- pickle ib. ---- sauce ib. ----, to recover ib. Bacchanalian sauce 184 Bechamel ib. Beef bouilli, sauce for ib. ---- à la russe, sauce for 185 Bread...