Chapter 17

Ribs 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. A pine-apple jelly. A compote of peaches. Strawberries and cream. A lemon jelly. Cheese and fruit.

Cold Supper. 20 People.

Roast turkey. Boiled tongue. One pigeon pie. One mayonnaise of lobster garnished with aspic. One veal-and-ham pie. One large pine-apple jelly. One large blancmange. Jam puffs. Cheese cakes. Boiled custards. Normandy pippins. Gâteau de cerise. Cakes. Biscuits. Fruit.

High Tea for 12 People, for Lawn Tennis Parties, &c.

One lobster mayonnaise. Two chickens, coated with thick white sauce. One veal-and-ham pie. One tongue. One apple amber pudding. Twelve boiled custards. Twelve custard-glasses filled with chopped jelly. One blancmange. Strawberries and cream. Thin bread and butter. Biscuits, cake, fruit. Tea, coffee.

Supper for 50 People. Guests not seated.

Ham, tongue, and beef sandwiches. Four quarts of blancmange, differently flavoured and decorated. Four quarts of jelly, differently flavoured and moulded. Two charlottes Russe. One large trifle. Two tipsy cakes. Three dishes of Genoise pastry in various forms. Two lemon sponges. Fruit.

Supper for 50 People. Guests not seated. Less expensive.

Ham and beef sandwiches. Four quarts of blancmange, differently flavoured and decorated. Two quarts of apple gâteau. Four jellies of different kinds. One large lemon-sponge. Two dishes of light pastry. Boiled custards. Normandy pippins. Two jaunemanges. Two tipsy cakes. Fruit.

INDEX.

Almond cakes, 146

Almonds and pistachio kernels, to blanch, 290

Alpine snow, 259

Apple cream, 258 -- dumplings, 149 -- flummery, 258 -- fritters, 266 -- tart, 143 -- turnovers, 149 -- water, 271 -- -- boiled, 275

Arrowroot, a cup of, 271 -- custard, 260

Artichokes, Jerusalem, 194

Asparagus, 194

Bacon, 31 -- and eggs, 70 -- fried, 70 -- toasted, 70

Baking, rules for, 26

Barley water, clear, 270 -- -- thick, 270

Batter for fritters (Kromesky), 266

Beans, broad, 197 -- French, 193 -- haricot, 195

Beef, aitch-bone, round, thick and thin flank of, 28 -- brisket of, 28 -- -- stewed, 41 -- fillets of, à la Béarnaise, 95 -- olives, 102 -- ribs of, 28 -- scalloped, 90 -- sirloin of, 28 -- steak pie, 138 -- tea, 269 -- -- raw, 268 -- and mushrooms, 89

Beginners, hints to, 15-18

Beverages, 69

Biscuits, ginger, 240 -- oatmeal, 239

Blancmange, 251

Bloaters, 80

Boiling, rules for, 22

Boilings from meats, 292

Bran tea, 274

Brawn, 76

Bread, 226 -- croutons of, for soup, 288 -- crumbs, 288 -- -- browned, 288 -- crust, flaky, 137 -- scraps of, 291 -- toasted, for soup, 288 -- unfermented, 228 -- Vienna, 228

Breakfast dishes, 69

Breast of veal, braised, 49

Brill, boiled, 112

Broiling, rules for, 27

Broth, Dr. Kitchener's, 224 -- mutton, 269

Browned crumbs for game, 288

Brussels sprouts, 192

Bullock's heart, 51 -- -- gravy for, 51

Buns, 237 -- rice, 242

Butter, to clarify, 290

Cabbage, 196

Café au lait, 82

Cake, cornflour, 232 -- currant, 233 -- dough, 237 -- luncheon, 234 -- Madeira, 236 -- plum, plain, 232 -- pound, 229 -- rice, 232 -- seed, 236 -- -- plain, 231 -- sponge, 235 -- sultana, 231 -- tipsy, 257

Cakes, gingerbread, 241 -- lemon-rock, 240 -- Queen, 230 -- rock, 230 -- -- plain, 230 -- Shrewsbury, 238 -- soda, 241

Calf's-foot stock, 247

Candied peel drops, 238

Carrots, 194

Cauliflower au gratin, 199 -- to boil, 192

Celery, 196

Charlotte Russe, 245

Chartreuse de fruit, 256

Chaud-froid chicken, 109

Cheese cakes, 146 -- d'Artois, 147 -- fondu, 265 -- pâtés, 283 -- pudding, 284 -- ramequins, 266 -- rice stewed with, 286 -- sandwiches, 286 -- scraps of, 292 -- straws, 148 -- toasted, 284 -- and macaroni, 285

Chicken à la Cardinal, 106 -- à la Marengo, 106 -- à la Tartare, 96 -- croquettes, 94 -- curried, 108 -- fillets of, 105 -- -- for an invalid, 276

Children, food of, 11

Chocolate, 83

Chop, broiled, 47

Cocoa, 82

Cod, boiled, 113 -- cutlets of, 121 -- -- à la Genoise, 121 -- -- à l'Italienne, 121 -- fricassee, 122 -- salt, 113 -- sounds, boiled, 122 -- -- marinaded, 123 -- stuffed and baked, 123 -- with tomatoes, 122

Coffee, 81, 82

Cold beef olives, 91 -- meat cookery, 84 -- -- and macaroni, 89 -- -- curry of, 85 -- -- mayonnaise of, 89 -- -- pie, 88 -- -- with purée of tomatoes, 87 -- potatoes, 291 -- vegetables, 292

Compote of peaches, 252

Cooking utensils and stoves, how to clean, 19-21

Cornish pasties, 142

Cream, almond Bavarian, 252 -- Bohemian, 246 -- custard, 246 -- Maraschino, 254 -- orange, 250 -- pistachio, 255 -- stone, 253 -- strawberry, 244 -- vanilla, 251

Creams and jellies, 243, 244 -- to make, 244

Crème frite, 156

Croquant of oranges, 255

Croustards à la Reine, 97 -- with mincemeat, 74

Crust, economical short, 136 -- flaky, 137 -- good short, 136 -- plainer short, 136

Curried fish, 113

Curried rabbit, 107

Curry, rice for a, 202

Custard, arrowroot, 260 -- boiled, 261 -- cheap, 260 -- cream, 246 -- savoury, 207 -- Welsh, 259

Cutlets, mutton, à la Macédoine, 92 -- -- à la Milanaise, 108 -- -- à la Rachel, 93 -- veal, 104 -- -- à l'Italienne, 105 -- -- à la Talleyrand, 95 -- -- with tomato sauce, 102

Domestic economy, advantage of a knowledge of, to women, 1-5

Dripping, 291 -- to clarify, 290

Duck, roast, 33 -- wild, 37

Ducklings, 34

Eels, stewed, 132

Egg croustards, 78

Eggs and anchovy, 79 -- boiled, 70 -- buttered, 78 -- in cases, 79 -- poached, 71 -- scalloped, 77 -- sur le plat, 77

Entrées, 92

Epigrammes, 93

Fat, cooked or uncooked, 291 -- rendering down, 289 -- skimmings from the stock-pot, 291

Fish, baked, 112 -- cookery, 111 -- croquettes, 124 -- curried, 113 -- fried, 112 -- pudding, 125 -- to boil, 111

Floating island, 254

Foie gras, imitation, 294

Food and diet, 9

Foods, table of, 8

Forcemeat balls, 294

Forcemeats, 293

Fowl, boiled, 38 -- galantine of, 277 -- mayonnaise of, 104 -- roast, 38

Fragments, how to use up, 291

Fried parsley, 289

Fritters, 87 -- batter for (Kromesky), 266

Frying, dry, 26 -- French, or wet, 24, 25 -- rules for, 24

Galettes, 242

Game, rissoles of, 109

Gâteau aux pommes, 251 -- de cerise, 157

Genoise iced cakes, 145 -- pastry, 144 -- preserve cakes, 145 -- sandwiches, 144

Gingerbread, 235

Goose, mock, 45, 46 -- roast, 32

Gooseberry fool, 180 -- turnovers, 148

Green peas, 192

Grilling, rules for, 27

Grouse, 38

Gruel, 274

Gurnets, baked, 131

Haddock, 113 -- broiled, dried, 80 -- stuffed, 120

Hake, 116

Halibut, 125

Ham, how to cook a, 30

Hare, jugged, 35 -- mock, 42 -- roast, 34

Haricot mutton, 42

Hash, 84

Herrings, baked, 114 -- -- in vinegar, 115 -- red, 80

Housekeepers, hints to young, 6

Imitation foie-gras, 294

Invalid cookery, 268 -- soup, 274

Invalids, dishes suitable for, 276

Irish stew, 50

Jam, black currant, 296 -- damson, 296 -- raspberry, 295 -- red gooseberry, 296 -- rhubarb, 295 -- strawberry, 295

Jaunemange, 157

Jelly, aspic, 248 -- claret, 249 -- orange, 249 -- pineapple, 248 -- strawberry, 250 -- wine, 247

Jellies, 213, 244 -- to clear, 243

Joints, 28, 31

Kedgeree, 114

Kidneys, à la Tartare, 73 -- and mushrooms, 107 -- fried, 71 -- stewed, 72 -- stuffed, 72 -- toasted, 71

Lamb, fore quarter of, 29 -- leg of, 29 -- loin, saddle, and shoulder of, 29

Lemonade, 271

Lemon sponge, 253

Ling, 116

Linseed tea, 275

Liver and bacon, 44

Lobster cutlets, 128 -- -- in aspic, 129 -- miroton of, 278

Macaroni and cheese, 285 -- stewed in milk, 285 -- -- -- stock, 286

Macédoine of vegetables, 289

Mackerel à la Normande, 119

Mayonnaise of fowl, 104 -- -- salmon, 279

Meat, pickle for, 289 -- scraps of, 291

Menus, 297-307

Milk rolls, 229

Mince à la Reine, 74 -- (with eggs), 85 -- pies, 139

Minced meat, 84

Mincemeat, 139

Miscellaneous dishes, 283

Mock goose, or pig's fry, 45, 46 -- hare, 42

Mullets, red, à la Genoise, 126 -- -- à l'Italienne, 125 -- -- in cases, 126

Mushroom pie, 140

Mushrooms, 197 -- boiled, 79 -- stewed, 198

Mutton cutlets à la Macédoine, 92 -- -- à la Rachel, 93 -- leg of, 28 -- neck of, 29 -- saddle of, 29 -- shoulder of, 29 -- -- boned, stuffed, and rolled, 48

Norfolk dumpling, 167

Oatmeal porridge, 69

Odds and ends, 288

Omelet, savoury, a small, 267 -- soufflée, 265 -- -- savoury, 266

Omelets, 263, 264

Onions, Spanish, 195

Orangeade, 272

Ox-cheek, stewed, 41

Ox-tongue, 277

Oyster patties, 118

Oysters, scalloped, 118 -- -- à la Française, 119

Pancakes, 179

Parsley, fried, 289

Parsnips, 195

Partridges, 37 -- braised, 39

Pastry, 133

Patties, 86 -- oyster, 118 -- salsify, 200

Patty cases, 135

Peaches, compote of, 252

Petit choux, 149

Pheasant, roast, 37

Pickle for meat, 289

Pie, mushroom, 140 -- pigeon, 141 -- rabbit, 139 -- sea, 50 -- shepherd's, 86 -- veal and ham, 141

Pigeons stewed à l'Italienne, 96

Pippins, stewed Normandy, 287

Plaice, 113, 124 -- fried fillets of, 124

Podovies, 110

Porridge, hominy, 188 -- oatmeal, 69 -- whole-meal, 69

Potato balls, 202 -- croquettes, 200

Potatoes, baked, 192 -- cold, 291 -- flaked, 202 -- fried, 198 -- mashed, 201 -- to boil, 190 -- to steam, 191 -- new, to cook, 191

Pork, chine of, 30 -- hand of, 30 -- leg of, 30 -- spare rib of, 30 -- pickled, 31

Poultry and game, 32-39

Preserves, 295

Prune drink, 273

Pudding, Albert, 177 -- apple, 161 -- -- amber, 160 -- -- charlotte, 158 -- apricot, 180 -- arrowroot, 272 -- auntie's, 165 -- baked lemon, 178 -- -- plum, 181 -- beef steak, 152 -- bread and butter, 171 -- -- cheese, 167 -- -- fruit, 173 -- brown bread, 187 -- cabinet, 165 -- -- plain cold, 185 -- canary, 164 -- cheese, 284 -- Christmas, 164 -- cornflour, 186 -- curate's, 164 -- currant, 185 -- custard, 170 -- diplomatic, 187 -- economical bread, 184 -- -- fig, 184 -- -- ginger, 184 -- -- lemon, 185 -- Eastern, 176 -- Ellen's, 173 -- fig, 172 -- fun, 169 -- ginger, 171 -- general satisfaction, 162 -- gingerbread, 183 -- good tapioca, 174 -- ground barley, 176 -- -- rice, 174 -- hominy, 189 -- jam roly-poly, 170 -- lemon, 162 -- light sultana, 169 -- macaroni, 176 -- Marlborough, 163 -- marmalade, 162 -- orange, 155 -- pearl barley, 178 -- pease, 188 -- plum, 182 -- poor knight's, 180 -- Queen Victoria, 154 -- railway, 179 -- raspberry, 161 -- ratafia, 175 -- rice, 168 -- sago, 167 -- scrap, 166 -- semolina, 168 -- snow, 159 -- spring, 183 -- stale bread, 181 -- steamed rice, 175 -- -- semolina, 177 -- suet, 153 -- sultana, 153 -- sweet custard, 170 -- Swiss, 186 -- -- apple, 168 -- tapioca, 168 -- treacle, 182 -- -- roly-poly, 170 -- Viennoise, 158 -- welcome guest, 156 -- West of England, 178 -- Windsor, 182 -- Yorkshire (or batter), 163

Puddings, little batter, 172

Puff paste, 134 -- -- rough, 137

Puffs, German, 160

Quartern loaf, a, 227

Quenelle forcemeat, 294

Quenelles of veal, 92

Rabbit, boiled, 36 -- curried, 107 -- pie, 139 -- ragout of, 36 -- roast, 35 -- stewed, 36

Rabbits à la Tartare, 96

Rhubarb fool, 166

Rice balls, 172 -- bars, 154 -- cakes, 155 -- compote of, 153 -- for a curry, 202 -- milk, 273 -- mould of, 167 -- savoury, 286 -- stewed with cheese, 286 -- water, 270

Rissoles, 87 -- of game, 109

Roast, savoury, 48

Roasting, rules for, 23

Sago gruel, 273

Salad, cauliflower, 281 -- celery, 280 -- chicken, 279 -- haricot, 281 -- lentil, 281 -- lobster, 278 -- mixed, 282 -- oyster, 280 -- potato, 281 -- spring, 282 -- tomato, 280

Sauces, 53 -- apple, No. 1, 65 -- -- No. 2, 66 -- Béarnaise, 68 -- Béchamel, 57 -- bread, 62 -- brown, 56 -- celery, 60 -- economical family, 62 -- egg, 56 -- French, 60 -- Genoise, 57 -- German, 64 -- glaze, 67 -- -- cheap, for meat, 67 -- gravy for made dishes, 67 -- Hollandaise, 58 -- horse-radish, 66 -- jam, 65 -- lobster, 58, 59 -- maître d'hôtel, 54 -- mayonnaise, 55 -- melted butter, English, 54 -- mint, 66 -- onion, 61 -- oyster, 59 -- piquante, 63 -- plain white, 54 -- port wine, for wild duck, 64 -- réforme, 64 -- shrimp, 59 -- soubise, 62 -- sweet, 64 -- -- a nice, 65 -- Tartare, 55 -- tomato, 61 -- wine, 63

Salmon à la Tartare, 116 -- boiled, 113 -- pickled, 117

Sausage rolls, 142

Sausages, baked, 73 -- fried, 73 -- Oxford, 73

Savoury meat dishes, 40

Scones, 233

Scraps of bread, 291 -- cheese, 292 -- meat, 291

Seakale, 197

Sea pie, 50

Sheep's head, 43 -- au gratin, 44 -- moulded, 75

Shortbread, 239

Smelts, fried, 115 -- au gratin, 116

Snipes, 38

Sole à la Parisienne, 130 -- à la Rouennaise, 130 -- au gratin, 131 -- fillets of, à la maître d'hôtel, 131 -- for an invalid, 275 -- fried, 129 -- fillets of, 124

Soufflée, steamed, 264

Soufflées, 263, 264

Soups, 203 -- bonne femme, 217 -- clear, 206 -- -- first stock for, 204 -- -- second stock, 205 -- calf-tail, 212 -- celery, 207 -- consommée à la Princesse, 207 -- -- au Royal, 207 -- crowdie, 224 -- Egyptian purée, or lentil soup, 212 -- Friar Tuck, 207 -- giblet, 216 -- green pea purée, 209 -- hare, 219 -- haricot, 208 -- Julienne, 206 -- milk, 217 -- mock turtle, 222 -- mulligatawny, 220 -- onion, 210 -- ox-cheek, 215 -- ox-tail, 213 -- oyster, 208 -- Palestine, 211 -- parsnip, 221 -- potage à l'Américaine, 209 -- potato purée, 211 -- pot-au-feu, 223 -- rabbit, 218 -- red lentil, 221 -- sheep's-head, 214 -- tapioca, 215 -- -- cream, 210 -- turnip, 218 -- white stock, 204 -- -- from bones uncooked, 205

Spinach, 193

Sponge roll, 236

Steak, broiled, 47 -- fried, 47 -- stewed, 40

Strawberry charlotte, 256

Stuffing, sage and onion, 293 -- veal, 293

Suet and milk, 274

Supper dishes and salads, 277

Suppers, 308-311

Sweetbreads à la Béchamel, 97 -- à la Parisienne, 100 -- braised, 98 -- fried, 101 -- minced, 100 -- plainly boiled, 276

Table, the, 13

Tapioca and apples, 174

Tartlets, 147

Tea, 80 -- bran, 274 -- linseed, 275

Teacakes, Yorkshire, 239

Toad-in-the-hole, 49

Toast and water, 273 -- buttered, 70 -- dry, 69

Toasted cheese, 284

Tomato farni, 198

Tomatoes, 197 -- au gratin, 201 -- stuffed with sausage meat, 74

Treacle posset, 272

Trifle, 257 -- plain, 261

Tripe and onions, 46 -- stewed, 47

Turbot, boiled, 112

Turkey, boiled, 33 -- roast, 33 -- galantine of, 278

Turnips, 195

Veal à la Béchamel, 103 -- breast of, 29 -- -- braised, 49 -- cake, 76 -- cutlets, 104 -- -- à l'Italienne, 105 -- -- à la Talleyrand, 95 -- -- with tomato sauce, 102 -- fillet of, 29 -- galantine of, 278 -- grenadines of, 103 -- knuckle of, 30 -- loin of, 29 -- shoulder of, 29 -- and ham pie, 141

Vegetable marrows, 196

Vegetables, cold, 292 -- Macédoine of, 289 -- rules for cooking, 190

Water in which vegetables have been boiled, 292

Welsh rare-bit, 284

Whitebait, 117

Whiting à la Genoise, 128 -- à l'Italienne, 127 -- boiled, 127 -- fried, 127

White-wine whey, 272

Woodcocks, 38

W. BRENDON AND SON, LIMITED, PLYMOUTH

[ Transcriber's Note:

The following is a list of corrections made to the original. The first line is the original line, the second the corrected one.

cheese, and for the same purpose.[1] cheese, and for the same purpose.'[1]

_Ingredients._--4 lb. shin of beef. _Ingredients_--4 lb. shin of beef.

_Ingredients._--2 lb. of tripe. [in Tripe and Onions recipe] _Ingredients_--2 lb. of tripe.

Broiled Steak Broiled Steak.

_Method_--Proceed as in making Mayonnaise Sauce; adding when the sauce _Method._--Proceed as in making Mayonnaise Sauce; adding when the sauce

well cooked well cooked.

1 dessertspoonful of castor sugar [in German Sauce recipe] 1 dessertspoonful of castor sugar.

1 tablespoonful of bread crumbs 1 tablespoonful of bread crumbs.

1 oz. of butter [in Sweetbreads à la Béchamel recipe] 1 oz. of butter.

Simmer them in the stock until they are quite tender Simmer them in the stock until they are quite tender.

_Ingredients._--Some cooked beef, minced finely. _Ingredients_--Some cooked beef, minced finely.

dish, and pour melted glaze over them dish, and pour melted glaze over them.

Hallibut. Halibut.

Garnish with truffle and coral [in Red Mullets à l'Italienne recipe] Garnish with truffle and coral.

Half a sponge cake Half a sponge cake.

Gooseberry Turnovers Gooseberry Turnovers.

Note.--This pudding is very good served with cream or custards The Note.--This pudding is very good served with cream or custards. The

Line a pie-dish with pastry; pour in the mixture Line a pie-dish with pastry; pour in the mixture.

Make like a jam roly-poly, using treacle instead of jam Make like a jam roly-poly, using treacle instead of jam.

Break the sponge cakes and ratifias in pieces, and pour the custard over Break the sponge cakes and ratafias in pieces, and pour the custard over

Use up all the tomatoes and crumbs in this way. letting the last layer Use up all the tomatoes and crumbs in this way, letting the last layer

Bake in a quick oven for about twenty minutes, Bake in a quick oven for about twenty minutes.

_Ingredients_--2 quarts of second stock _Ingredients_--2 quarts of second stock.

2 tablespoonfuls of crushed tapioca 2 tablespoonfuls of crushed tapioca.

1 blade of mace, [in Giblet Soup recipe] 1 blade of mace.

2 lb. of parsnips [in Red Lentil Soup recipe] 2 lb. of parsnips.

2 or 3 large crusts of bread 2 or 3 large crusts of bread.

Grated rind of one lemon and juice of two Grated rind of one lemon and juice of two.

A Savoury Omelet Soufflée A Savoury Omelet Soufflée.

_Method._--Peel and cut up the apples _Method._--Peel and cut up the apples.

Shape the fowl nicely, and fasten it securely in a cloth Shape the fowl nicely, and fasten it securely in a cloth.

_Ingredients._--1 lb. of pippins. _Ingredients_--1 lb. of pippins.

1 oz. of saltpetre, 1 oz. of saltpetre.

The add the sugar broken into small lumps; stir and boil for about Then add the sugar broken into small lumps; stir and boil for about

Mutton cutlets à la macédoine. Tomatos farni. Mutton cutlets à la macédoine. Tomato farni.

-- -- fillets of, 105 -- fillets of, 105

-- for an invalid, 276 -- -- for an invalid, 276

Gateaux aux pommes, 251 Gâteau aux pommes, 251

Mullets, red, à la Genoise, 125 Mullets, red, à la Genoise, 126

-- -- à l'Italienne, 126 -- -- à l'Italienne, 125

-- app , 161 -- apple, 161

-- diplomatic, 137 -- diplomatic, 187

Soufflée, stewed, 264 Soufflée, steamed, 264

-- consommé à la Princesse, 207 -- consommée à la Princesse, 207

-- mock turtle, 212 -- mock turtle, 222

-- mulligatawny, 210 -- mulligatawny, 220

-- parsnip, 211 -- parsnip, 221

-- pot-au-feu, 213 -- pot-au-feu, 223

-- red lentil, 211 -- red lentil, 221 ]