Chapter 1

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Transcriber's Note

Obvious typographical errors have been corrected. A list of corrections is found at the end of the text. Inconsistencies in spelling and hyphenation have been maintained. A list of inconsistently spelled and hyphenated words is found at the end of the text.

Oe ligatures have been expanded.

THE LADY'S OWN COOKERY BOOK,

AND NEW

DINNER-TABLE DIRECTORY;

IN WHICH WILL BE FOUND A LARGE COLLECTION OF ORIGINAL RECEIPTS,

INCLUDING NOT ONLY

THE RESULT OF THE AUTHORESS'S MANY YEARS OBSERVATION, EXPERIENCE, AND RESEARCH,

BUT ALSO THE CONTRIBUTIONS OF AN EXTENSIVE CIRCLE OF ACQUAINTANCE:

ADAPTED TO THE USE OF PERSONS LIVING IN THE HIGHEST STYLE,

AS WELL AS THOSE OF MODERATE FORTUNE.

Third Edition.

LONDON: PUBLISHED FOR HENRY COLBURN. 1844.

PREFACE.

The Receipts composing the Volume here submitted to the Public have been collected under peculiarly favourable circumstances by a Lady of distinction, whose productions in the lighter department of literature entitle her to a place among the most successful writers of the present day. Moving in the first circles of rank and fashion, her associations have qualified her to furnish directions adapted to the manners and taste of the most refined Luxury; whilst long and attentive observation, and the communications of an extensive acquaintance, have enabled her equally to accommodate them to the use of persons of less ample means and of simpler and more economical habits.

When the task of arranging the mass of materials thus accumulated devolved upon the Editor, it became his study to give to them such a form as should be most convenient for constant reference. A glance at the "Contents," which might with equal propriety be denominated an Index, will, he flatters himself, convince the reader that this object has been accomplished. It will there be seen that the Receipts, upwards of SIXTEEN HUNDRED in number, are classed under Eleven distinct Heads, each of which is arranged in alphabetical order--a method which confers on this Volume a decided advantage over every other work of the kind, inasmuch as it affords all the facilities of a Dictionary, without being liable to the unpleasant intermixture of heterogeneous matters which cannot be avoided in that form of arrangement.

The intimate connexion between the Science of Cookery and the Science of Health, the sympathies subsisting between every part of the system and the stomach, and the absolute necessity of strict attention not less to the manner of preparing the alimentary substances offered to that organ than to their quality and quantity, have been of late years so repeatedly and so forcibly urged by professional pens, that there needs no argument here to prove the utility of a safe Guide and Director in so important a department of domestic economy as that which is the subject of this Volume. In many more cases, indeed, than the uninitiated would imagine, is the healthy tone of the stomach dependent on the proper preparation of the food, the healthy tone of the body in general on that of the stomach, and the healthy tone of the mind on that of the body: consequently the first of these conditions ought to command the vigilance and solicitude of all who are desirous of securing the true enjoyment of life--the _mens sana in corpore sano_.

The professed Cook may perhaps be disposed to form a mean estimate of these pages, because few, or no learned, or technical, terms are employed in them; but this circumstance, so far from operating to the disparagement of the work, must prove a strong recommendation to the Public in general. The chief aim, in fact, of the noble Authoress has been to furnish such plain directions, in every branch of the culinary art, as shall be really useful to English masters and English servants, and to the humble but earnest practitioner. Let those who may desire to put this collection of receipts to the test only give them a fair trial, neither trusting to conceited servants, who, despising all other methods, obstinately adhere to their own, and then lay the blame of failure upon the directions; nor committing their execution to careless ones, who neglect the means prescribed for success, either in regard to time, quantities, or cleanliness; and the result will not fail to afford satisfactory evidence of their pleasant qualities and practical utility.

CONTENTS.

PAGE GENERAL DIRECTIONS 3

CATALOGUE OF THINGS IN SEASON--Fish--Game and Poultry--Fruit--Roots and Vegetables 5 GENERAL RULES FOR A GOOD DINNER 13 Dinner for Fourteen or Sixteen 14 ---- ---- Twelve or Fourteen 19 ---- ---- Ten or Twelve 23 ---- ---- Eight 26 ---- ---- Six 29 ---- ---- Four 32

SOUPS.

Almond 33 Asparagus ib. Calf's-head 34 Carrot ib. Clear ib. ---- herb 35 Cod's-head ib. Crawfish ib. ----, or lobster ib. Curry, or Mulligatawny 36 Eel ib. Fish ib. French ib. Friar's chicken 37 Giblet ib. Gravy 38 Hare ib. Hessian 39 Mock-turtle ib. Mulligatawny 41 Onion 42 Ox-head 43 Green pea ib. Winter pea 44 Pea 45 Portable 46 Potato ib. Rabbit ib. Root ib. Scotch leek 47 Soup, to brown or colour ib. Soups and brown sauces, seasoning for ib. Soups ib. ---- without meat 48 ---- for the poor 49 ---- and bouilli ib. Soupe à-la-reine ib. ---- maigre 50 ---- Santé 51 Spanish ib. Turnip 52 Veal ib. Vegetable ib. Vermicelli 53 West India, or pepper-pot ib. White 54

BROTHS.

Broth for the poor 57 ---- ---- ---- sick ib. Barley 58 Chervil ib. Hodge-podge ib. Leek porridge ib. Madame de Maillet's ib. Mutton 59 Pork ib. Pottage ib. Scotch pottage ib. Scotch 60 Turnip ib. Veal ib.

FISH.

Carp and tench 63 ----, to stew ib. Cod, to stew 64 ----, ragout of ib. ----, head, to boil ib. Crab, to dress 64 ---- or lobster, to butter ib. ---- ---- ----, to stew 65 Crawfish, to make red ib. Eels, to broil whole ib. ----, to collar 65 ----, to fry 66 ----, to pot ib. ----, to pickle ib. ----, to roast ib. ----, to spitchcock ib. ----, to stew 67 Fish, to recover when tainted ib. ----, in general, to dress 68 ----, to dress in sauce ib. ----, hashed in paste ib. ----, to cavietch ib. Gudgeon ib. Haddock, to bake ib. ---- pudding 69 Herring ib. Lampreys to pot ib. Lobsters, to butter 70 ----, to fricassee ib. ----, to hash ib. ----, to pot 71 ----, to stew ib. ---- curry powder ib. ---- patés ib. ---- salad 72 Mackarel à la maitre d'hotel ib. ----, to boil ib. ----, to broil ib. ----, to collar ib. ----, to fry ib. ----, to pickle ib. ----, to pot ib. ----, to souse 73 ---- pie ib. Mullet, to boil ib. ----, to broil ib. ----, to fry ib. Oysters, to stew ib. ----, ragout 74 ----, to pickle ib. ---- patés ib. Oyster loaves 75 ---- pie ib. Perch, to fricassee 76 Pike, to dress ib. ----, stuffed, to boil ib. ----, to boil à-la-Française ib. ----, to broil ib. ----, in Court Bouillon 77 ----, fricandeau ib. ----, German way of dressing ib. ----, to pot ib. ----, to roast 78 ----, au souvenir ib. ----, à la Tatare ib. Salmon, to dress ib. ----, en caisses ib. ----, à la poële 79 Scallops ib. Shrimps, to pot ib. Smelts, to fry ib. ----, to pickle ib. ----, to pot 80 Soles, to boil ib. ----, to boil à-la-Française ib. ----, to stew ib. Water Souchi ib. Sprats, to bake 81 Sturgeon, to roast ib. Turbot, to dress ib. ----, plain boiled 82 ----, to boil ib. ----, to boil in gravy ib. ----, to boil in Court Bouillon with capers ib. ----, to fry 83 ---- or barbel, glazed ib. ----, en gras ib. ----, or barbel, en maigre ib. Turtle, to dress 84 Whiting, to dry ib.

MADE DISHES.

Asparagus forced in French rolls 85 Eggs, to dress ib. ----, buttered ib. ----, Scotch 86 ----, for second course ib. ----, to fry as round as balls ib. ----, fricassee of ib. ----, à la crême ib. Ham, essence of 87 Maccaroni in a mould of pie-crust ib. ---- ib. Omelets 89 ----, asparagus 90 ----, French ib. Ragout for made dishes ib. Trouhindella ib.

MEATS AND VEGETABLES.