Cookbooks and Cooking
[ Transcriber's Note: Every effort has been made to replicate this text as faithfully as possible, including inconsistencies in spelling and hyphenation; changes (corrections of spelling and punctuation) made to the original text are listed at the end of this file.
Of alcoholic drinks, Mr. Buckmaster says (echoing the opinion of eminent physiologists): 'BEER, WINE, and SPIRITS are never to be regarded as foods. Their popular use is entirel...
11. Chapter 11_Ingredients_--1 loaf of brown bread. 1 gill of double cream. The rind of 1 lemon. 3 oz. of castor sugar. 1 gill of milk. 4 eggs. A few drops of essence of vanilla.
3. Chapter 3Stuff it with veal stuffing and make into nice round shape; fasten it securely with string and skewers, and roast or bake it. Serve with cut lemon, and send some boiled ham, por...
15. Chapter 15_Ingredients_--2 lb. of apples. The thin rind of a lemon. Juice of half a lemon. 3 oz. of castor sugar. 2 teaspoonfuls of ground ginger. 3 whole eggs. ¾ pint of water.
8. Chapter 8_Ingredients_--1 hen lobster. 1½ oz. of butter. 1 oz. of flour. 1 gill of cold water. 2 tablespoonfuls of cream. A few drops of lemon juice. Cayenne. Pepper and salt. Some spawn...
5. Chapter 5_Ingredients_--3 or 4 kidneys. ½ oz. of butter. Half a shalot, chopped finely. 1 dessertspoonful of parsley. 1 tablespoonful of bread crumbs. A few drops of lemon juice. A littl...
14. Chapter 14Take a large saucepan, and see that it is perfectly clean. Put into it all the ingredients for the jelly, and the whites and shells of the eggs. The use of the whites of eggs is...
9. Chapter 9Place the dumplings on a greased tin and bake for about three-quarters of an hour or one hour. The length of time will depend on the kind of apples used.
13. Chapter 13_Ingredients_--Half a calf's head. 3 oz. of butter. 1 shalot. Half-a-dozen mushrooms. 1 carrot. ½ a head of celery. 1 leek. 1 onion. 1 small turnip. 1 sprig of parsley, thyme, a...
12. Chapter 12This may be made by the directions in the preceding recipe, using white meat instead of beef; knuckle of veal is considered the stock meat for white soup. Knuckle of veal and a...
4. Chapter 4_Ingredients_--1 pint of stock. The trimmings from the heart. 1 onion. 1 oz. of butter. 1 oz. of flour. A little Harvey's sauce or catsup. A little burnt sugar, if necessary, fo...
7. Chapter 7_Ingredients_--7 or more mutton cutlets. 2 eggs, white bread-crumbs. 3 oz. Parmesan cheese, grated. A little boiled macaroni. ½ pint brown sauce. Some mashed potatoes. 2 oz. cla...
6. Chapter 6_Ingredients_--2 oz. of cooked chicken. 1 oz. of cooked ham. 1 oz. of butter. ¾ oz. of flour. 1 gill of stock. ½ gill of cream. 6 button mushrooms. A few drops of lemon juice. S...
10. Chapter 10_Ingredients_--8 oz. of bread-crumbs. 6 oz. of suet, finely chopped. ½ lb. of treacle. 2 tablespoonfuls of moist sugar. 2 teaspoonfuls of ground ginger. 2 oz. of flour. 1 teaspo...
16. Chapter 16_Ingredients_--Some stale bread. ½ tablespoonful of hot water. 4 tablespoonfuls of grated cheese. 1 oz. of butter. A few bread-crumbs. Pepper and salt. A little cayenne. A few b...
1. Chapter 1[ Transcriber's Note: Every effort has been made to replicate this text as faithfully as possible, including inconsistencies in spelling and hyphenation; changes (corrections of...
17. Chapter 17Ribs of beef rolled. Salmon coated with mayonnaise sauce. Cucumber. One pigeon pie. One veal-and-ham pie. One ox tongue. A stone cream. One tipsy cake. A dish of Genoise pastry....