The Lady's Own Cookery Book, and New Dinner-Table Directory;

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Bury Charlotte Campbell. The Lady's Own Cookery Book, and New Dinner-Table Directory;

PREFACE

GENERAL DIRECTIONS

A CATALOGUE OF THINGS IN SEASON

JANUARY

FEBRUARY

MARCH

APRIL

MAY

JUNE

JULY

AUGUST

SEPTEMBER

OCTOBER

NOVEMBER

DECEMBER

GENERAL RULES FOR A GOOD DINNER

A DINNER FOR FOURTEEN OR SIXTEEN PERSONS

DINNER FOR TWELVE OR FOURTEEN PERSONS

DINNER FOR TEN OR TWELVE PERSONS

DINNER FOR EIGHT PERSONS

DINNER FOR SIX PERSONS

DINNER FOR FOUR PERSONS

SOUPS

Almond Soup

Asparagus Soup

Another

Calf’s Head Soup

Carrot Soup

Another

Clear Soup

Clear Herb Soup

Cod’s Head Soup

Crawfish Soup

Crawfish, or Lobster Soup

Curry or Mulligatawny Soup

Eel Soup

Fish Soup

French Soup

Friar’s Chicken

Giblet Soup. No. 1

Giblet Soup. No. 2

Giblet Soup. No. 3

Gravy Soup. No. 1

Gravy Soup. No. 2

Gravy Soup. No. 3

Hare Soup

Another

Hessian Soup

Another

Mock Turtle Soup. No. 1

Mock Turtle. No. 2

Mock Turtle. No. 3

Mock Turtle. No. 4

Mulligatawny Soup. No. 1

Mulligatawny Soup. No. 2

Mulligatawny Soup. No. 3

Onion Soup. No. 1

Onion Soup. No. 2

Onion Soup. No. 3

Ox Head Soup

Another

Green Pea Soup. No. 1

Green Pea Soup. No. 2

Green Pea Soup. No. 3

Green Pea Soup. No. 4

Green Pea Soup. No. 5

Green Pea Soup. No. 6

Winter Pea Soup

Pea Soup. No. 1

Pea Soup. No. 2

Pea Soup. No. 3

Pea Soup. No. 4

Portable Soup

Potato Soup

Rabbit Soup

Root Soup

Scotch Leek Soup

To brown or colour Soup

Seasoning for Soups and Brown Sauces

Soup. No. 1

Soup. No. 2

Soup. No. 3

Soup without Meat

Soup for the Poor

Another

Soup and Bouilli

Soupe à la Reine, or Queen’s Soup

Another

Soupe Maigre. No. 1

Soupe Maigre. No. 2

Soupe Maigre. No. 3

Soupe Maigre. No. 4

Soupe Maigre. No. 5

Soupe Santé, or Wholesome Soup

Spanish Soup

Turnip Soup

Veal Soup

Vegetable Soup. No. 1

Vegetable Soup. No. 2

Vegetable Soup. No. 3

Vegetable Soup. No. 4

Vegetable Soup. No. 5

Vermicelli Soup

West India Soup, called Pepper Pot

White Soup. No. 1

White Soup. No. 2

White Soup. No. 3

White Soup. No. 4

White Soup. No. 5

White Soup. No. 6

White Soup. No. 7

BROTHS

Broth for the Poor

Another

Broth for the Sick. No. 1

Broth for the Sick. No. 2

Broth for the sick. No. 3

Barley Broth

Another

Chervil Broth for Cough

Hodge-Podge

Leek Porridge

Madame de Maillet’s Broth

Mutton Broth

Pork Broth

Potage

Scotch Pottage

Scotch Broth

Turnip Broth

Another

Veal Broth. No. 1

Veal Broth. No. 2

Veal Broth. No. 3

Veal Broth. No. 4. —Excellent for a Consumption

FISH

Carp and Tench

Carp, to stew

Another way

Cod, to stew

Cod, Ragout of

Cod’s Head, to boil

Crab, to dress

Crab or Lobster, to butter

Crab, or Lobster, to stew. No. 1

Crab, or Lobster, to stew. No. 2

Crab, or Lobster, to stew. No. 3

Crawfish, to make red

Eels broiled whole

Eels, to collar

Eels, to fry

Eels, to pot

Eels, to pickle

Eels, to roast

Eels, to spitchcock

Another way

Eels, to stew

Another way

Fish, to recover when tainted

Fish, in general, to dress

Fish, to dress in Sauce

Fish hashed in Paste

Fish, to Cavietch

Gudgeon

Haddocks, to bake

Haddock baked

Haddock Pudding

Herring

Lampreys, to pot

Another way

Lobsters, to butter

Lobster Fricassee

Lobsters, to hash

Lobsters, to pot

Lobsters, to stew

Lobster Curry Powder

Lobster Patés

Lobster Salad

Mackarel à la maitre d’hotel

Mackarel, to boil

Mackarel, to broil

Mackarel, to collar

Mackarel, to fry

Mackarel, to pickle

Mackarel, to pot

Mackarel, to souse

Mackarel Pie

Mullet, to boil

Mullet, to broil

Mullet, to fry

Oysters, to stew

Another way

Oysters, ragout of

Oysters, to pickle

Oyster Patés. No. 1

Oyster Patés. No. 2

Oyster Patés. No. 3

Oyster Loaves

Oyster Pie

Perch, to fricassee

Pike, to dress

Pike stuffed, to boil

Pike, to boil, à-la-Française

Pike, to broil

Pike in Court Bouillon

Pike Fricandeau

Pike, German way of dressing – delicious!

Pike, to pot

Pike, to roast

Pike au Souvenir

Pike à la Tatare, or in the Tartar fashion

Fresh Salmon, to dress

Salmon, to dress en caisses, that is, in small paper cases

Salmon à la Poële, or done on the Stove

Scallops

Shrimps, to pot

Another way

Smelts, to fry

Smelts, to pickle

Smelts, to pot

Soles, to boil

Soles, to boil, à-la-Française

Soles, to stew

Water Souchi

Sprats, to bake

Sturgeon, to roast

Turbot, to dress

Turbot, plain boiled

Turbot, to boil

Turbot, to boil in Gravy

Turbot, to boil in Court Bouillon, with Capers

Turbot, to fry

Turbot or Barbel, glazed

Turbot, to dress en gras, or in a rich fashion

Turbot or Barbel, to dress en maigre, or in a lean fashion

Turtle, to dress

Whiting, to dry

MADE DISHES

Asparagus forced in French Rolls

Eggs, to dress

Eggs buttered. No. 1

Eggs buttered. No. 2

Eggs buttered. No. 3

Eggs, Scotch

Eggs for second Course

Eggs to fry as round as Balls

Eggs, fricassee of

Eggs à la Crême

Ham, essence of

Maccaroni in a mould of Pie Crust

Maccaroni, to dress. No. 1

Maccaroni. No. 2

Maccaroni. No. 3

Maccaroni. No. 4

Maccaroni. No. 5

Maccaroni. No. 6

Maccaroni. No. 7

Maccaroni. No. 8

Omelets

Omelet. No. 1

Omelet. No. 2

Omelet. No. 3

Omelet. No. 4

Omelet. No. 5

Omelet. No. 6

Asparagus Omelet

A French Omelet

Ragout for made dishes

Trouhindella

MEATS AND VEGETABLES

Artichokes, to fricassee

Bacon, to cure. No. 1

Bacon, to cure. No. 2

Bacon, to cure. No. 3

Barbicue

Alamode Beef. No. 1

Alamode Beef. No. 2

Alamode Beef. No. 3

Alamode Beef, in the French manner

Rump of Beef, with onions

Rump of Beef, to bake

Rump of Beef, cardinal fashion

Beef, sausage fashion

Ribs and Sirloin of Beef

Rib of Beef, en papillotes, (in paper.)

Brisket of Beef, stewed German Fashion

Beef, to bake

Beef bouilli

Another way

Relishing Beef

Beef, to stew

Another way

Cold Beef, to dress

Cold Boiled Beef, to dress

Cold Beef, to pot

Beef Steaks to broil

Beef Steaks and Oysters

Rump Steaks broiled, with Onion Gravy

Beef Steaks, to stew

Another way

Beef Olives

Another way

Pickle for Beef

Beef, to salt

Beef, to salt

Beef, to dry

Hung Beef. No. 1

Hung Beef. No. 2

Hung Beef. No. 3

Beef for scraping

Italian Beef

Red Beef

Another way

Collar of Beef

Another

Bisquet, to make

Boar’s Head, to dress whole

Brawn, to keep

Hog’s head like Brawn

Mock Brawn

Cabbage, farced

Calf’s Head

Calf’s Head, to dress like Turtle

Calf’s Head, to hash. No. 1

Calf’s Head, to hash. No. 2

Calf’s Head, to hash. No. 3

Calf’s Head, to hash. No. 4

Calf’s Head, to hash. No. 5

Calf’s Head fricassee

Calf’s Head, to pickle

Calf’s Liver

Cauliflowers, with White Sauce

Celery, to stew

Another way

Celery à la Crême

Scotch Collops

Another way

Scotch Collops, brown

Collops, White. No. 1

Collops, White. No. 2

Collops, White. No. 3

Collops, to mince

Collops of cold beef

Cucumbers, to stew

Curry Powder, from a Resident in India. No. 1

Curry Powder. No. 2

Curry Powder. No. 3

Curry, Indian. No. 1

Curry. No. 2

Curry. No. 3

Curry. No. 4

Curry. No. 5

Curry. No. 6

Curry. No. 7

Farcie, to make

Forcemeat, to make. No. 1

Forcemeat. No. 2

Forcemeat. No. 3

Fricandeau

Ham, to cure. No. 1

Ham, to cure. No. 2

Ham, to cure. No. 3

Ham, to cure – the Thorpe way. No. 4

Ham, to cure. No. 5

Ham, to cure. No. 6

Ham, to cure. № 7

Ham, to cure. No. 8

Ham, to cure. No. 9

Ham, to cure. No. 10

Ham, to cure. No. 11

Ham, to cure. No. 12

Ham, to cure. No. 13

Ham, to cure. No. 14

Ham, to cure. No. 15

Westphalia Ham, to cure. No. 1

Westphalia Ham, to cure. No. 2

Westphalia Ham, to cure. No. 3

Westphalia Ham, to cure. No. 4

Westphalia Ham, to cure. No. 5

Westphalia Ham, to cure. No. 6

English Hams, to make like Westphalia. No. 1

English Hams, to make like Westphalia. No. 2

English Hams, to make like Westphalia. No. 3

Green Hams

Ham, to prepare for dressing without soaking

Ham, to dress

Ham, to roast

Ham, entrée of

Ham toasts

Ham and Chicken, to pot. Mrs. Vanbrugh’s receipt

Another way

Herb sandwiches

Hog’s Puddings, Black. No. 1

Hog’s Puddings, Black. No. 2

Hog’s Puddings, Black. No. 3

Hog’s Puddings, White. No. 1

Hog’s Puddings, White. No. 2

Hog’s Puddings, White. No. 3

Kabob, an India ragout

Another way

Leg of Lamb, to boil

Leg of Lamb, with forcemeat

Shoulder of Lamb, grilled

Lamb, to ragout

Lamb, to fricassee

Miscellaneous directions respecting Meat

Meat, general rule for roasting and boiling

Meat, half-roasted or under-done

Mustard, to make

Chine of Mutton, to roast

Mutton chops, to stew

Mutton cutlets

Mutton cutlets, with onion sauce

Mutton hams, to make

Haricot Mutton

Another way

Leg of Mutton

Leg of Mutton in the French fashion

Leg of Mutton or Beef, to hash

Another way

Loin of Mutton, to stew

Neck of Mutton, to roast

Neck of Mutton, to boil

Neck of Mutton, to fry

Saddle of Mutton and Kidneys

Shoulder of Mutton, to roast in blood

Shoulder, or Leg of Mutton, with Oysters

Roasted Mutton, with stewed Cucumbers

Mutton to eat like Venison

Mutton in epigram

Mushrooms, to stew brown

Newmarket John

Ox-cheek, to stew

Another way

Ox-tail ragout

Another

Peas, to stew

Another way

Green Peas, to keep till Christmas

Another way

Red Pickle, for any meat

Beef Steak Pie

Calf’s Head Pie

Mutton or Grass Lamb Pie

Veal Pie (common)

Veal Pie (rich)

Veal and Ham Pie

Veal Olive Pie

Beef Olive Pie

Pig, to barbicue

Pig, to collar

Pig, to collar in colours

Pig, to pickle or souse

Pig, to roast

Another way

Pig, to dress lamb fashion

Pigs’ Feet and Ears, fricassee of

Pigs’ Feet and Ears, ragout of

Pig’s Head, to roll

Pilaw, an Indian dish

Pork, to collar

Pork, to pickle

Another way

Chine of Pork, to stuff and roast

Another way

Pork Cutlets

Gammon, to roast

Leg of Pork, to broil

Spring of Pork, to roast

Potatoes, to boil. No. 1

Potatoes, to boil. No. 2

Potatoes, to boil. No. 3

Potatoes, to bake

Potato balls

Croquets of Potatoes

Potatoes, to fry

Potatoes, to mash

Potatoes, French way of cooking

Potatoes, à-la-Maitre d’hotel

Rice, to boil

Another way

Rissoles. No. 1

Rissoles. No. 2

Rissoles. No. 3

Rice

A Robinson, to make

Salad, to dress

Bologna Sausages

English Sausages

Another way

Oxford Sausages

Sausages for Scotch collops

Veal Sausages

Sausages without skins

Spinach, the best mode of dressing

Another way

Spinach, to stew

Another way

Sweetbreads, ragout of

Another

Savoury Toasts, to relish Wine

Another_Savoury_Toasts_to_relish_Wine

Tomata to eat with roast meat

Tongues, to cure. No. 1

Tongues, to cure. No. 2

Tongues, to cure. No. 3

Tongues, to cure. No. 4

Tongues, to cure. No. 5

Tongues, to cure. No. 6

Tongue, to smoke

Tongue, to bake

Tongue, to boil

Tongue, to pot

Tongue and Udder, to roast

Sheep’s Tongue, or any other, with Oysters

Tripe, to dress

Tripe, to fricassee

Truffles and Morels, to stew

Veal, to boil

Veal, to collar

Another way

Veal, to roast

Veal, roasted, ragout of

Veal, to stew

Veal, with Rice, to stew

Veal served in paper

Bombarded Veal

Veal Balls

Breast of Veal

Breast of Veal, with Cabbage and Bacon

Breast of Veal en fricandeau

Breast of Veal, glazed brown

Breast of Veal, to stew with Peas

Another way

Breast of Veal ragout

Veal Collops, with Oysters

Veal Collops, with white sauce

Veal Cutlets, to dress

Another way

Veal Cutlets, larded

Fillet of Veal, to farce or roast

Fillet of Veal, to boil

Half a Fillet of Veal, to stew

Knuckle of Veal, white

Knuckle of Veal ragout

Leg of Veal and Bacon, to boil

Loin of Veal, to roast

Loin of Veal, to roast with herbs

Loin of Veal, fricassee of

Loin of Veal Bechamel

Neck of Veal, stewed with Celery

Veal Olives. No. 1

Veal Olives. No. 2

Veal Olives. No. 3

Veal Olives. No. 4

Veal Rumps

Shoulder of Veal, to stew

Veal Steaks

Veal Sweetbreads, to fry

Veal Sweetbreads, to roast

Vegetables, to stew

Haunch of Venison, to roast. No. 1

Haunch of Venison, to roast. No. 2

Haunch of Venison, to roast. No. 3

Venison, to boil

Haunch of Venison, to broil

Venison, to recover when tainted

Another way

Red Deer Venison, to pot

Venison, excellent substitute for

Water Cresses, to stew

POULTRY

Chicken, to make white

Chicken, to fricassee. No. 1

Chicken, to fricassee. No. 2

Chicken, to fricassee. No. 3

Chicken, to fricassee. No. 4

Chicken, white fricassee of

Cream of Chicken, or Fowl

Chickens, to fry

Chickens, to heat

Chickens, dressed with Peas

Chicken and Ham, ragout of

Chicken, or Ham and Veal patés

Another

Duck, to boil

Duck, to boil, à la Française

Duck à la braise

Duck, to hash

Duck, to stew with Cucumbers

Duck, to stew with Peas

Fowls, to fatten in a fortnight

Fowl, to make tender

Fowl, to roast with Anchovies

Fowl with Rice, called Pilaw

Fowl, to hash

Fowl, to stew

Goose, to stuff

Another way

Goose’s liver, to dress

Pigeons, to boil

Pigeons, to broil

Pigeons, to jug

Pigeons, to pot

Pigeons, to stew. No. 1

Pigeons, to stew. No. 2

Pigeons, to stew. No. 3

Pigeons, biscuit of

Pigeons, en compote. No. 1

Pigeons, en compote. No. 2

Pigeons, en compote. No. 3

Pigeons, à la Crapaudine

Pigeons in disguise

Pigeons in fricandeau

Pigeons aux Poires

Another way

Pigeons, Pompeton of

Pigeons au Soleil

Pigeons à la Tatare, with Cold Sauce

Pigeons, Surtout of

To preserve tainted Poultry

Pullets with Oysters

Pullets to bone and farce

Rabbits, to boil

Rabbits, to boil with Onions

Rabbits, brown fricassee of

Rabbits, white fricassee of. No. 1

Rabbits, white fricassee of. No. 2

Rabbits, white fricassee of. No. 3

Turkey, to boil

Turkey, with Oysters

Turkey à la Daube

Roasted Turkey, delicate Gravy for

Turkey or Veal stuffing

GAME

Hare, to dress

Hare, to roast

Another way

Hare, to hash

Hare, to jug. No. 1

Hare, to jug. No. 2

Hare, to jug. No. 3

Hare, to jug. No. 4

Hare, to mince

Hare, to stew

Hare stuffing

Partridge, to boil

Partridge, to roast

Partridge à la Paysanne

Partridge à la Polonaise

Partridge à la Russe

Partridge rolled

Partridge stewed

Salme of Partridges

Partridge, to pot

Partridge Pie

Pheasant, to boil

Pheasant, with white sauce

Pheasant à la Braise

Pheasant à l’Italienne

Pheasant, Puré of

Widgeon, to dress

Wild Duck, to roast

Woodcocks and Snipes, to roast

Woodcocks à la Française

Woodcocks, to pot

SAUCES

Essence of Anchovies

Anchovy Pickle

Anchovy Sauce

To recover Anchovies

Bacchanalian Sauce

Bechamel, or White Sauce. No. 1

Bechamel. No. 2

Bechamel. No. 3

Sauce for Beef Bouilli

Sauce for boiled Beef à la Russe

Bread Sauce. No. 1

Bread Sauce. No. 2

Bread Sauce. No. 3

Bread Sauce. No. 4

Bread Sauce for Pig

Browning for made dishes

Another

Butter, to burn

Butter, to clarify

Another way

Plain melted Butter – very simple, but rarely well done

Another

To thicken Butter for Peas, &c

Caper Sauce

Carp Sauce

Another

Light brown Sauce for Carp

Sauce for Carp and Tench

White Sauce for Carp

Dutch Sauce for Carp or Tench

Carp Sauce, for Fish

Cavechi, an Indian Pickle. No. 1

Cavechi. No. 2

Cavechi. No. 3

Celery Sauce, white

Celery Sauce, brown

Sauce for boiled Chickens

Another

Sauce for cold Chicken or Game

White Sauce for Chickens

Consommé

Cream Sauce for White Dishes

Cullis, to thicken Sauces

Brown Cullis

Another

Cullis à la Reine, or Queen’s Stock

Turkey Cullis

Cullis of Veal, or any other Meat

Dandy Sauce, for all sorts of Poultry and Game

Devonshire Sauce

Sauce for Ducks

Dutch Sauce

Dutch Sauce for Fish

Dutch Sauce for Meat or Fish

Dutch Sauce for Trout

Egg Sauce

The Exquisite

Fish Sauce. No. 1

Fish Sauce. No. 2

Fish Sauce. No. 3

Fish Sauce. No. 4

Fish Sauce. No. 5

Fish Sauce. No. 6

Fish Sauce. No. 7

Fish Sauce. No. 8

Fish Sauce. No. 9

Fish Sauce. No. 10

Fish Sauce. No. 11

Fish Sauce. No. 12

Fish Sauce. No. 13

Fish Sauce. No. 14

Fish Sauce. No. 15

An excellent white Fish Sauce

Another

White Sauce, with Capers and Anchovies, for any White Fish

Fish Stock

Forcemeat Balls, for Sauces

White Sauce, for Fowls

Another

White Sauce, for boiled Fowls

Sauce, for roasted Fowls of all kinds, or roasted Mutton

A very good general Sauce

Genoese Sauce for stewed Fish

German Sauce

Beef Gravy

Beef Gravy, to keep for use

Brown Gravy

Another

Green Sauce for Green Geese, or Ducklings

Another

Ham Sauce

Sauce for Hare or Venison

Harvey’s Sauce

Sauce for Hashes or Fish, and good with any thing and every thing

Sauce for White Hashes or Chickens

Horseradish Sauce

Italian Sauce

Ketchup

Lemon Sauce

Liver Sauce for boiled Fowls

Lobster Sauce. No. 1

Lobster Sauce. No. 2

Lobster Sauce. No. 3

The Marchioness’s Sauce

Meat Jelly for Sauces

Another

A Mixed Sauce

Mushroom Ketchup. No. 1

Mushroom Ketchup. No. 2

Mushroom Ketchup. No. 3

Mushroom Ketchup. No. 4

Mushroom Sauce

Sauce for roasted Mutton

Onion Sauce

Brown Onion Sauce

Oyster Sauce. No. 1

Oyster Sauce. No. 2

Pepper-pot

Sauce for Pike, or any other fresh-water Fish

Sauce Piquante

Sauce Piquante, to serve hot

Another

Sauce Piquante, to serve cold

Poivrade Sauce

Poor Man’s Sauce

Quin’s Fish Sauce

Ragout Sauce

Sauce de Ravigotte

Sauce Ravigotte à la Bourgeoise

Relishing Sauce

Sauce à-la-Remoulade. No. 1

Sauce à-la-Remoulade. No. 2

Sauce à-la-Remoulade. No. 3. —For cold Chicken, or Lobster Salad

Rice Sauce

Richmond Sauce, for boiled Chicken

Sauce for any kind of roasted Meat

Sauce Robert

Another

Sauce for Salad

Shalot Sauce, for boiled Mutton

Spanish Sauce

Sauce for Steaks

Sultana Sauce

Tomata Ketchup

Tomata Sauce. No. 1

Tomata Sauce. No. 2

Tomata Sauce. No. 3

Savoury Jelly for a Turkey

Sauce for Turkey or Chicken

Sauce for boiled Turkey or Fowl

Venison Sauce

Sweet Venison Sauce

Walnut Ketchup. No. 1

Walnut Ketchup. No. 2

Walnut Ketchup. No. 3

Walnut Ketchup. No. 4

Walnut Ketchup. No. 5

White Sauce

Another

White Wine sweet Sauce

CONFECTIONARY

Almacks

Almond Butter

Almond Cheesecakes

Almond Cream

Unboiled Almond Cream

Almond Paste, for Shapes, &c

Almond Puffs

Another way

Angelica, to candy

Apples, to do

Pippins, to candy

Pippins, to dry

Apples, to preserve green

Golden Pippins, to preserve

Crabs, to preserve

Siberian Crabs, to preserve (transparent.)

Another way

Golden Pippins, to stew

Apple Cheese

Conserve of Apples

Apple Demandon

Apple Fraise

Apple Fritters

Apple Jelly. No. 1

Apple Jelly. No. 2

Apple Jelly. No. 3

Crab Jam or Jelly

Pippin or Codling-Jelly

Apples and Pears, to dry

Apricots in Brandy

Apricot Chips

Apricot Burnt Cream

Apricots, to dry

Apricot Jam

Apricot and Plum Jam

Apricot Paste

Another

Apricots, to preserve

Another way

Apricots, to preserve whole

Apricots, to preserve in Jelly

French Bances

Barberries, to preserve

Biscuits

Another way

Dutch Biscuits

Ginger Biscuits

Lemon Biscuits

Another way

Ratafia Biscuits

Table Biscuits

Blancmange. No. 1

Blancmange. No. 2

Blancmange. No. 3

Blancmange. No. 4

Dutch Blancmange

Bread

Diet Bread, which keeps moist

Potato Bread

Rice Bread

Rye Bread

Scotch short Bread

Buttered Loaves

Egg Loaf

Buns. No. 1

Buns. No. 2

Buns. No. 3

Bath Buns

Another way

Plain Buns

Butter, to make without churning

Black Butter

Spanish Butter

Cake

An excellent Cake

A great Cake

Light Cake

A nice Cake

A Plain Cake

A very rich Cake

Cake without butter

Another

Almond Cake

Another

Almond Cakes

Clear Almond Cakes

Apple Cake

Another

Apricot Clear Cakes

Biscuit Cake

Bread Cake

Breakfast Cakes

Excellent Breakfast Cakes

Bath Breakfast Cakes

Butter Cake

Caraway Cake. No. 1

Caraway Cake. No. 2

Caraway Cake. No. 3

Small Caraway Cakes

Cocoa-nut Cakes

Currant clear Cakes

Egg Cake

Enamelled Cake

Epsom Cake

Ginger Cakes

Ginger or Hunting Cakes. No. 1

Ginger or Hunting Cakes. No. 2

Ginger or Hunting Cakes. No. 3

Gooseberry clear Cakes

Jersey Cake

Jersey Merveilles

London Wigs

Onion Cake

Orange Cakes

Another way

Orange Clove Cake

Orange-flower Cakes

Plum Cake. No. 1

Plum Cake. No. 2

Plum Cake. No. 3

Clear Plum Cake

Portugal Cakes

Potato Cakes

Pound Cake

Another

Pound Davy

Clear Quince Cakes

Ratafia Cakes

Rice Cake

Another

Rock Cakes

Royal Cakes

Savoy or Sponge Cake

Another

Seed Cake. No. 1

Seed Cake. No. 2

Seed Cake. No. 3, called Borrow Brack

Shrewsbury Cakes

Sponge Cake

Another

Sugar Cakes

Little Sugar Cakes

Sweet Cakes

Tea Cakes

Dry Tea Cakes

Thousand Cake

Tunbridge Cakes

Veal Cake

Yorkshire Cakes

Calves’ Foot Jelly. No. 1

Calves’ Foot Jelly. No. 2

Calves’ Foot Jelly. No. 3

Calves’ Foot Jelly. No. 4

Cheese, to make

The best Cheese in the world

Cheese, to stew

Cream Cheese

Another

Princess Amelia’s Cream Cheese

Irish Cream Cheese

Rush Cheese

Winter Cream Cheese

To make Cream Cheese without Cream

Damson Cheese

Another

French Cheese

Italian Cheese

Lemon Cheese – very good

Cheesecake. No. 1

Cheesecake. No. 2

Cheesecake. No. 3

Cheesecake. No. 4

Cheesecake. No. 5

Cheesecake. No. 6

Almond Cheesecake

Cocoa-nut Cheesecakes

Cream Cheesecake

Curd Cheesecake

Lemon Cheesecake

Another

Orange Cheesecake

Scotch Cheesecake

Cherries, to preserve. No. 1

Cherries, to preserve. No. 2

Cherries, to preserve. No. 3

Morella Cherries, to preserve

Morella Cherries, to preserve in Brandy

Brandy Cherries

Cherries, to dry

Liquor for dried Cherries

Cherry Jam

Cocoa

Cocoa-Nut Candy

Coffee, to roast

Another way

Coffee to make the foreign way

To make Cream rise in cold weather

Cream, to fry

Artificial Cream and Curd

Cream of Rice

Almond Cream

Barley Cream

French Barley Cream

Chocolate Cream

Citron Cream

Clotted Cream

Coffee Cream

Eringo Cream

Fruit Cream

Preserved Fruit Creams

Italian Cream

Another

Lemon Cream. No. 1

Lemon Cream. No. 2

Lemon Cream. No. 3

Lemon Cream. No. 4

Lemon Cream. No. 5

Lemon Cream without Cream

Lemon Cream frothed

Orange Cream

Orange Cream frothed

Imperial Orange Cream

Pistachio Cream

Raspberry Cream

Ratafia Cream

Rice Cream

Runnet Whey Cream

Snow Cream

Strawberry Cream

Sweetmeat Cream

Whipt Cream, to put upon Cake

Cucumbers, to preserve green

Cream Curd

Lemon Curd

Paris Curd

Currants, to bottle

Another way

Currants or Barberries, to dry in bunches

Currants, to ice

White Currants, to preserve

Red Currants, to preserve

Another way

Currant Jam

Currant Jam or Jelly

Black or red Currant Jelly

Currant Juice

Another way

Currant Paste

Custard. No. 1

Custard. No. 2

Custard. No. 3

Custard. No. 4

Custard. No. 5

Almond Custard

To bottle Damsons

Damsons, to dry

Damsons, to preserve without Sugar

Dripping, to clarify for Crust

Dumplings

Currant Dumplings

Drop Dumplings

Another way

Kitchen hard Dumplings

Yest Dumplings

Another way

Eggs

Whites of Eggs

Another way

Figs, to dry

Small Flowers, to candy

Flowers in sprigs, to candy

Dutch Flummery

Hartshorn Flummery. No. 1

Hartshorn Flummery. No. 2

Hartshorn Flummery. No. 3

Fondues

Yorkshire Fritters

Fruit, to preserve

Fruit, to preserve green

Fruit of all sorts, to scald

Gingerbread. No. 1

Gingerbread. No. 2

Gingerbread. No. 3

Gingerbread. No. 4

Gingerbread. No. 5

Gingerbread. No. 6

Thick Gingerbread

Gingerbread Cakes or Nuts

Gingerbread Nuts

Gooseberries, to bottle

Gooseberries in Jelly

Gooseberries, to preserve

Another way

Gooseberry Paste

Grapes, to dry

Grapes, to preserve

Greengages, to preserve

Another way

Hartshorn Jelly

Hedgehog

Ice and Cream

Lemon Ice

Iceing for Cakes

Another

Jaunemange

Another way

Coloured Jelly, to mix with or garnish other Jelly

Gloucester Jelly

Another way

Lemon Jelly

Nourishing Jelly

Orange Jelly. No. 1

Orange Jelly. No. 2

Orange Jelly. No. 3

Restorative Jelly

Strawberry Jelly

Wine Jelly

Lemons or Seville Oranges, to preserve

Lemon Caudle

Lemon or Chocolate Drops

Lemon Puffs

Lemon Tart

Lemon Solid

Syrup of Lemons

Macaroons

Citron Marmalade

Cherry Marmalade

Another way

Orange Marmalade. No. 1

Orange Marmalade. No. 2

Orange Marmalade. No. 3

Scotch Orange Marmalade

Red Quince Marmalade. No. 1

Red Quince Marmalade. No. 2

Red Quince Marmalade. No. 3

White Quince Marmalade

Marchpane

Another way

Marrow Pasties

Melons or Cucumbers, to preserve

Melon Compote

Mince Meat. No. 1

Mince Meat. No. 2

Mince Meat. No. 3

Mince Meat without Meat. No. 1

Mince Meat without Meat. No. 2

Mince Meat without Meat. No. 3

Lemon Mince Meat

Mirangles

Moss

Muffins

Oranges, to preserve

Whole Oranges, to preserve

Seville Oranges, to preserve

Butter Orange

Candied Orange

Orange Cream

Orange Jelly

Orange Paste

Another way

Orange Puffs

Another way

Orange Sponge

Orange and Lemon Syrup

Oranges for a Tart

Orange Tart

Another way

Panada

Pancakes. No. 1

Pancakes. No. 2

Pancakes. No. 3

French Pancakes

Grillon’s Pancakes

Quire of Paper Pancakes

Rice Pancakes

Paste

Paste for baking or frying

Paste for Pies

Paste for raised Pies

Another way

Paste for Tarts

Paste for Tarts in pans

Paste for very small Tartlets

Potato Paste

Rice Paste

Another way

Paste Royal

Short or Puff Paste. No. 1

Short Paste. No. 2

Short Paste. No. 3

Short Paste. No. 4

Short Paste. No. 5

Short Paste. No. 6

Short Paste. No. 7

Short Paste, made with Suet

Sugar Paste

Peaches, to preserve in Brandy. No. 1

Peaches, to preserve in Brandy. No. 2

Peaches, to preserve in Brandy. No. 3

Pears, to pot

Pears, to stew

Chicken Pie

Giblet Pie

Common Goose Pie

Rich Goose Pie

Ham and Chicken Pie

Hare Pie

Lumber Pie

Olive Pie

Partridge Pie

Rich Pigeon Pie

High Veal Pie

Vegetable Pie

A Yorkshire Christmas Pie

Pineapple, to preserve in slices

Pineapple Chips

Plums, to dry green

Green Plum Jam

Great White Plum, to preserve

Posset

Another way, richer

Sack Posset

Sack Posset, without milk

Sack Posset, or Jelly

Puffs

Cheese Puffs

Chocolate Puffs

German Puffs

Spanish Puffs

Pudding

Another way

A good Pudding

A very good Pudding

An excellent Pudding

A plain Pudding

A scalded Pudding

A sweet Pudding

All Three Pudding

Almond Pudding. No. 1

Almond Pudding. No. 2

Almond Pudding. No. 3

Amber Pudding

Princess Amelia’s Pudding

Apple Mignon

Apple Pudding. No. 1

Apple Pudding. No. 2

Apple Pudding. No. 3

Arrow-root Pudding

Pearl Barley Pudding

Batter Pudding

Another

Plain Batter Pudding, or with Fruit

Norfolk Batter Pudding

Green Bean Pudding

Beef Steak Pudding

Bread Pudding

Another way

Rich Bread Pudding

Bread and Butter Pudding

Raisin Bread Pudding

Buttermilk Pudding

Carrot Pudding

Another way

Charlotte Pudding

Cheese Pudding

Another way

Citron Pudding

Cocoa-nut Pudding

College Pudding. No. 1

College Pudding. No. 2

College Pudding. No. 3

College Pudding. No. 4

New College Pudding

Another way

Cottage Pudding

Currant Pudding

Custard Pudding. No. 1

Custard Pudding. No. 2

Custard Pudding. No. 3

Custard Pudding. No. 4

Fish Pudding

French Pudding

Gooseberry Pudding

Another

Hunter’s Pudding

Jug Pudding

Lemon Pudding

Another way

Small Lemon Puddings

Maccaroni Pudding

Marrow Pudding

Another way

Nottingham Pudding

Oatmeal Pudding

Orange Pudding. No. 1

Orange Pudding. No. 2

Orange Pudding. No. 3

Orange Pudding. No. 4

Orange Pudding. No. 5

Orange Pudding. No. 6

Plain Orange Pudding

Paradise Pudding

Pith Pudding

Plum Pudding. No. 1

Plum Pudding. No. 2

Plum Pudding. No. 3

Plum Pudding. No. 4

Plum Pudding. No. 5

A rich Plum Pudding

Potato Pudding. No. 1

Potato Pudding. No. 2

Potato Pudding. No. 3

Potato Pudding. No. 4

Potato Pudding. No. 5

Potato Pudding. No. 6

Potato Pudding. No. 7

Pottinger’s Pudding

Prune Pudding

Quaking Pudding

Another way

Ratafia Pudding

Rice Pudding

Another

Plain Rice Pudding

Another way

Ground Rice Pudding

Rice Hunting Pudding

Kitchen Rice Pudding

Rice Plum Pudding

Small Rice Puddings

Swedish Rice Pudding

Rice White Pot

Sago Pudding

Spoonful Pudding

Plain Suet Pudding, baked

Suet Pudding, boiled

Tansy Pudding

Another way

Tapioca Pudding

Neat’s Tongue Pudding

Quatre Fruits

Quinces, to preserve

Quinces, to preserve whole

Ramaquins. No. 1

Ramaquins. No. 2

Ramaquins. No. 3

Ramaquins. No. 4

Raspberries, to preserve

Another way

Raspberries, to preserve in Currant Jelly

Raspberry Jam. No. 1. —Very good

Raspberry Jam. No. 2

Raspberry Jam. No. 3

Raspberry Paste

Apple Tart with Rice Crust

Another way

Rolls

Another way

Excellent Rolls

Little Rolls

Breakfast Rolls

Another way

Brentford Rolls

Dutch Rolls

French Rolls. No. 1

French Rolls. No. 2

French Rolls. No. 3

Milton Rolls

Runnet

Another way

Rusks

Another way

Rusks, and Tops and Bottoms

Sally Lunn

Slip-Cote

Soufflé

Another way

Soufflé of Apples and Rice

Strawberries, to preserve for eating with Cream

Strawberries, to preserve in Currant Jelly

Strawberries, to preserve in Gooseberry Jelly

Strawberry Jam – very good

Another way

Sugar, to clarify

Syllabub

Another way

Everlasting Syllabub – very excellent

Solid Syllabub

Whipt Syllabub

Taffy

Trifle. No. 1

Trifle. No. 2

Trifle. No. 3

Trotter Jelly

Veal and Ham Patés

Venison Pasty

Vol-au-Vent

Wafers

Sugar Wafers

Walnuts, to preserve

White Walnuts

Mustard Whey

Yest

Excellent Yest

Potato Yest

Another way

PICKLES

General Directions

Green Almonds

Artichokes

Artichokes to boil in Winter

Asparagus

Barberries. No. 1

Barberries. No. 2

Barberries. No. 3

Barberries. No. 4

Beet-root

Another

Beet-root and Turnips

Cabbage

Red Cabbage. No. 1

Red Cabbage. No. 2

Red Cabbage. No. 3

Capers

Capsicum

Cauliflower

Another way

Clove Gilliflower, or any other Flower, for Salads

Codlings

Cucumbers. No. 1

Cucumbers. No. 2

Cucumbers. No. 3

Large Cucumbers, Mango of

Another

Cucumbers sliced

Cucumbers stuffed

Cucumbers, to preserve

French Beans. No. 1

French Beans. No. 2

French Beans. No. 3

Herrings, to marinate

Herrings, red, Trout fashion

India Pickle, called Picolili. No. 1

India Pickle. No. 2

India Pickle. No. 3

Lemons. No. 1

Lemons. No. 2

Lemons. No. 3

Lemons. No. 4

Lemons. No. 5

Lemons. No. 6

Lemons, or Oranges

Mango Cossundria, or Pickle

Melons

Melons to imitate Mangoes

Melons or Cucumbers, as Mangoes

Mushrooms. No. 1

Mushrooms. No. 2

Mushrooms. No. 3

Mushrooms. No. 4

Mushrooms. No. 5

Mushrooms. No. 6

Mushrooms. No. 7

Brown Mushrooms

Mushrooms, to dry

Mushroom Liquor and Powder

Mustard Pickle

Nasturtiums

Onions. No. 1

Onions. No. 2

Onions. No. 3

Onions. No. 4

Onions. No. 5

Onions. No. 6

Spanish Onions, Mango of

Orange and Lemon Peel

Oysters. No. 1

Oysters. No. 2

Oysters. No. 3

Oysters. No. 4

Oysters. No. 5

Oysters. No. 6

Peaches, Mango of

Purslain, Samphire, Broom Buds, &c

Quinces

Radish Pods

Salmon. No. 1

Salmon. No. 2

Salmon. No. 3

Salmon, to marinate

Samphire

Smelts

Suckers, before the leaves are hard

Vinegar for Pickling. No. 1

Vinegar. No. 2

Vinegar. No. 3

Camp Vinegar

Another

Chili Vinegar

Elder-flower Vinegar. No. 1

Elder-flower Vinegar. No. 2

Elder-flower Vinegar. No. 3

Elder-flower Vinegar. No. 4

Garlic Vinegar

Gooseberry Vinegar

Plague, or Four Thieves’ Vinegar

Raisin Vinegar

Raspberry Vinegar. No. 1

Raspberry Vinegar. No. 2

Raspberry Vinegar. No. 3

Walnuts, black. No. 1

Walnuts. No. 2

Walnuts. No. 3

Walnuts. No. 4

Walnuts. No. 5

Walnuts, green

Walnut Ketchup

Another

WINES, CORDIALS, LIQUEURS, &c

Ale, to drink in a week

Very rare Ale

Orange Ale

Aqua Mirabilis, a very fine Cordial

Bitters

Another way

Cherry Brandy

Cordial Cherry Water

A very fine Cordial

Cup

Elder-flower Water

Elderberry Syrup

Ginger Beer. No. 1

Ginger Beer. No. 2

Ginger Beer. No. 3

Ginger Beer. No. 4

Ginger Beer. No. 5

Imperial. No. 1

Imperial. No. 2

Imperial. No. 3

Lemonade. No. 1

Lemonade. No. 2

Lemonade. No. 3

Clarified Lemonade

Milk Lemonade

Transparent Lemonade

Lemon Water

Mead. No. 1

Mead. No. 2

Mead. No. 3

Mithridate Brandy

Nonpareil

Noyau

Orange Juice

Spirit of Oranges or Lemons

Cordial Orange Water

Orgeat

Another way

Excellent Punch

Milk Punch

Another way

Norfolk Punch

Roman Punch

Raspberry Liqueur

Raspberry Vinegar

Ratafia Brandy

Shrub. No. 1

Shrub. No. 2

Shrub. No. 3

Currant Shrub

Spruce Beer

Bittany Wine

Sham Champagne

Cherry Wine

Another way

Cowslip Wine. No. 1

Cowslip Wine. No. 2

Cowslip Wine. No. 3

Currant Wine. No. 1

Currant Wine. No. 2

Currant Wine. No. 3

Currant or Elder Wine

Black Currant Wine

Red Currant Wine

Another way

Red or White Currant Wine

White Currant Wine

Damson Wine

Elder Wine. No. 1

Elder Wine. No. 2

Elder Wine. No. 3

Elder Wine. No. 4

Elder Wine. No. 5

Elder-flower Wine

Sham Frontiniac

Mixed Fruit Wine

Ginger Wine. No. 1

Ginger Wine. No. 2

Ginger Wine. No. 3

Ginger Wine. No. 4

Gooseberry Wine. No. 1

Gooseberry Wine. No. 2

Gooseberry Wine. No. 3

Gooseberry Wine. No. 4

Grape Wine

Lemon Wine

Sham Madeira

Orange Wine. No. 1

Orange Wine. No. 2

Orange Wine. No. 3

Sham Port Wine

Raisin Wine. No. 1

Raisin Wine. No. 2

Raisin Wine. No. 3

Raisin Wine. No. 4

Отрывок из книги

The following directions may appear trite and common, but it is of the greatest consequence that they be strictly observed:

Attend to minute cleanliness. Never wipe a dish, bowl, or pan, with a half dirty napkin, or give the vessel a mere rinse in water and think that it is then fit for use. See that it be dried and pure from all smell before you put in any ingredient.

.....

You make this soup to most advantage the day after a leg of mutton has been boiled, into the liquor from which put four large leeks, cut in pieces. Season with pepper and salt, and let it boil gently for a quarter of an hour. Mix half a pint of oatmeal with cold water till quite smooth; pour this into the soup; let it simmer gently half an hour longer; and serve it up.

To brown soup, take two lumps of loaf-sugar in an iron spoon; let it stand on the stove till it is quite black, and put it into soup.

.....