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Meats and Vegetables

From an old cookbook · modernised transcription
By Charlotte Campbell Bury · From a historical cookbook (Project Gutenberg) · 3 ingredients
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Meats and Vegetables

Ingredients

Directions

  1. 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, cardinal fashion ib. ----, sausage fashion 94 ----, ribs and sirloin ib. ----, ribs, en papillotes ib. ----, brisket, stewed German fashion 95 ----, to bake ib. ----, bouilli ib. ----, relishing 96 ----, to stew ib. ----, cold, to dress 97 ----, cold boiled, to dress ib. ----, cold, to pot ib. ---- steaks, to broil ib. ---- ---- and oysters 98 ---- (rump steaks) broiled, with onion gravy ib. ---- steaks, to stew 98 ---- olives 99 ----, pickle for ib. ----, to salt ib. ----, to dry 100 ----, hung ib. ----, for sc

  2. Chicken, to make white 161 ----, to fricassee ib. ----, white fricassee of 162 ----, or fowl, cream of 163 ----, to fry ib. ----, to heat ib. ----, dressed with peas ib. ---- and ham, ragout of ib. ----, or ham and veal pates 164 Duck, to boil ib. ----, to boil a-la-Francaise ib. ----, a-la-braise ib. ----, to hash 165 ----, to stew with cucumbers ib. ----, to stew with peas ib. Fowls, to fatten in a fortnight ib. ----, to make tender ib. ----, to roast with anchovies ib. ----, with rice, called pilaw ib. ----, to hash 166 ----, to stew ib. Goose, to stuff ib. ----, liver of, to dress ib. Pigeons, to boil ib. ----, to broil 167 Pigeons, to jug 167 ----, to pot ib. ----, to stew ib. ----, biscui

  3. Hare, to dress 175 ----, to roast ib. ----, to hash 176 ----, to jug ib. ----, to mince 177 ----, to stew ib. ---- stuffing ib. Partridge, to boil 177 ----, to roast ib. ----, a la paysanne ib. ----, a la Polonaise ib. ----, a la russe 178 ----, rolled ib. ----, stewed ib. ----, salme of ib. ----, to pot 179 ---- pie ib. Pheasant, to boil ib. ----, with white sauce 180 ----, a la braise ib. ----, a l'Italienne ib. Pheasant, pure of 181 Widgeon, to dress ib. Wild-duck, to roast ib. Woodcocks and snipes, to roast ib. ----, a la Francaise ib. ----, to pot ib.

  4. Anchovy, essence of 183 ---- pickle ib. ---- sauce ib. ----, to recover ib. Bacchanalian sauce 184 Bechamel ib. Beef bouilli, sauce for ib. ---- a la russe, sauce for 185 Bread sauce ib. ---- ---- for pig ib. Browning for made dishes ib. Butter, to burn 186 ----, to clarify ib. ----, plain melted ib. ----, to thicken for peas ib. Caper sauce 187 Carp sauce ib. ----, light brown sauce for ib. ---- and tench, sauce for ib. ----, white sauce for ib. ----, or tench, Dutch sauce for 188 ---- sauce for fish ib. Cavechi, an Indian pickle ib. Celery sauce, white 189 ---- ----, brown ib. Chickens, boiled, sauce for ib. ---- or game, sauce for ib. ----, white sauce for ib. Consomme

  5. CONFECTIONARY.

  6. 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. ----, (pippins) to dry ib. ----, to preserve green 218 ----, (golden pippins) to preserve ib. ----, (crabs) to preserve ib. ----, (Siberian crabs) to preserve, transparent ib. ----, (golden pippins) to stew ib. ----, cheese 219 ----, conserve of ib. ----, demandon ib. ----, fraise ib. ----, fritters 220 ----, jelly ib. ----, (crab) jam or jelly 221 ----, (pippin or codling) jelly ib. ---- and pears, to dry ib. Apricots in brandy 222 ---- chips ib. ---- burnt cream ib. ----, to dry ib. ----, jam

  7. 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. Capers 344 Capsicum ib. Cauliflower ib. Clove gilliflower, or any other flower, for salads ib. Codlings ib. Cucumbers 345 ----, large, mango of 346 ----, sliced ib. ----, stuffed ib. ----, to preserve 347 French beans 348 Herrings, to marinate 349 ----, red, trout fashion ib. India pickle, called Picolili ib. Lemons 350 ----, or oranges 352 Mango cossundria 353 Melons ib. ----, to imi

  8. WINES, CORDIALS, LIQUEURS, &c.

  9. Ale, to drink in a week 369 ----, very rare ib. ----, orange ib. Aqua mirabilis 370 Bitters ib. Cherry brandy ib. Cherry water, cordial ib. Cordial, very fine 371 Cup ib. Elder-flower water ib. Elder-berry syrup ib. Ginger beer 372 Imperial 373 Lemonade ib. ----, clarified 374 ----, milk ib. ----, transparent ib. Lemon water ib. Mead ib. Mithridate brandy 375 Nonpareil ib. Noyau 376 Orange juice ib. Oranges, or lemons, spirit of ib. Orange-water, cordial ib. Orgeat ib. Punch, excellent 377 ----, milk ib. ----, Norfol

  10. THE LADY'S OWN COOKERY BOOK.

By Charlotte Campbell Bury. Recipe from a historical cookbook (Project Gutenberg).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.