Оглавление
Lady Judith Cohen Montefiore. The Jewish Manual
The Jewish Manual
Table of Contents
PART I. INTRODUCTION. MISCELLANEOUS OBSERVATIONS FOR THE USE OF THE COOK
CHAPTER I. SOUPS. CHAPTER II. SAUCES AND FORCEMEAT. CHAPTER III. FISH. CHAPTER IV. MEATS AND POULTRY COOKED IN VARIOUS WAYS. CHAPTER V. VEGETABLES, OMELETTES, FONDEAUX, CROQUETTES, RISOLES, &C. CHAPTER VI. PASTRY. CHAPTER VII. SWEET DISHES, PUDDINGS, JELLIES, CREAMS, CHARLOTTES, SOUFLES, GATEAUX, TRIFLES, CUSTARDS, CAKES, &C. CHAPTER VIII. PRESERVES AND BOTTLING. CHAPTER IX. PICKLING. CHAPTER X. RECEIPTS FOR INVALIDS. APPENDIX. THE TOILETTE
CHAPTER I. THE COMPLEXION, &c., &c. CHAPTER II. THE HAIR. CHAPTER III. THE TEETH. CHAPTER IV. THE HANDS AND NAILS. CHAPTER V. DRESS. CHAPTER VI. EFFECTS OF DIET ON THE COMPLEXION. CHAPTER VII. INFLUENCE OF THE MIND AS REGARDS BEAUTY. GLOSSARY
OBSERVATIONS FOR THE USE OF THE COOK
CHAPTER I
STOCK OR CONSOMMÉ
GRAVY SOUP
MOCK TURTLE
MULIGATAWNY SOUP
ENGLISH MULIGATAWNY
SOUP A LA JULIENNE
SOUPE A LA TURQUE
PEPPER POT
POTATOE SOUP
SOUP CRESSY
CARROT SOUP
PALESTINE SOUP
A SIMPLE WHITE SOUP
VERMICELLI SOUP
MATSO SOUP
TOMATA SOUP
ALMONDEGOS SOUP: A SUPERIOR WHITE SOUP
A FINE VEGETABLE OR FRENCH SOUP
ASPARAGUS SOUP
SOUP MAIGRE
SUMMER PEA SOUP
WINTER PEA SOUP
GIBLET SOUP
BARLEY SOUP
SOUP DE POISSON, OR FISH SOUP
OX TAIL SOUP
CHAPTER II
A RICH BROWN GRAVY
SAUCE PIQUANTE
A GOOD GRAVY FOR ROAST FOWLS
ANOTHER EXCELLENT RECEIPT
EGG SAUCE: A FINE WHITE SAUCE FOR BOILED CHICKENS, TURKEYS, OR WHITE FRICASSEES
CELERY SAUCE
TOMATO SAUCE
GRAVY FOR A FOWL, WHEN THERE IS NO STOCK TO MAKE IT WITH
SAVOURY JELLY, FOR COLD PIES, OR TO GARNISH COLD POULTRY
A FINE SAUCE FOR STEAKS
A FISH SAUCE WITHOUT BUTTER
A FINE FISH SAUCE
A NICE SAUCE TO THROW OVER BROILED MEATS
SAUCE FOR DUCKS
BREAD SAUCE
APPLE SAUCE FOR GOOSE
MINT SAUCE
ONION SAUCE
OILED BUTTER
TO DRAW GOOD GRAVY
TRUFFLE SAUCE
MUSHROOM SAUCE
SWEET SAUCE
MELTED BUTTER
SAUCE WITHOUT BUTTER FOR BOILED PUDDINGS
SAUCE ROBERT FOR STEAKS
CAPER SAUCE
SAVORY HERB POWDER
SEASONING FOR DUCKS AND GEESE
ENGLISH EGG SAUCE
SAUCE A LA TARTARE
A FINE SAUCE FOR ROAST MUTTON
ASPARAGUS SAUCE, TO SERVE WITH LAMB CHOPS
BROWN CUCUMBER SAUCE
WHITE CUCUMBER SAUCE
BROWNED FLOUR FOR MAKING SOUPS AND GRAVIES DARK AND THICK
BROWNED BREAD CRUMBS
CRISPED PARSLEY
FRIED PARSLEY
BREAD CRUMBS FOR FRYING
SPINACH GREEN
VELOUTÉ, BECHAMEL
FORCEMEAT OR FARCIE
A SUPERIOR FORCEMEAT FOR RISOLLES, FRITTERS, AND SAVORY MEAT BALLS
COMMON VEAL, STUFFING
FISH FORCEMEAT
FORCEMEAT FOR DRESSING FISH FILLETS
FORCEMEAT FOR DRESSING CUTLETS, ETC
EGG BALLS
PREPARATION FOR CUTLETS OF FOWL OR VEAL
CHAPTER III
PRELIMINARY REMARKS
FISH FRIED IN OIL
FRIED SOLES IN THE ENGLISH WAY
ESCOBECHE
FISH STEWED WHITE
AN EXCELLENT RECEIPT FOR STEWED FISH IN THE DUTCH FASHION
FISH STEWED BROWN
WATER SOUCHY
A SUPERIOR RECEIPT FOR STEWED CARP
FILLETS OF FISH
BAKED HADDOCK
A NICE WAY OF DRESSING RED HERRINGS
BAKED MACKAREL WITH VINEGAR
FISH SALAD
IMPANADA
WHITE BAIT
A DUTCH FRICANDELLE
FISH FRITTERS
FISH OMELET
SCALLOPED FISH
ANOTHER WAY
CHAPTER IV
INTRODUCTORY REMARKS
TO CLARIFY SUET
OLIO
AN EXCELLENT RECEIPT FOR STEWING A RUMP OF BEEF
ALAMODE BEEF, OR SOUR MEAT
KIMMEL MEAT
BEEF AND BEANS
KUGEL AND COMMEAN
SAUER KRAUT
BEEF WITH CELERY, AND WHITE BEANS AND PEAS
BEEF COLLOPS
TO WARM COLD ROAST BEEF WHEN NOT SUFFICIENTLY DONE
TO HASH BEEF
STEAKS WITH CHESNUTS
A SIMPLE STEWED STEAK
BRISKET STEWED WITH ONIONS AND RAISINS
BRISKET STEWED
BEEF RAGOUT
TO SALT BEEF
SPICED BEEF
SMOKED BEEF
A WHITE FRICANDEAU OF VEAL
A BROWN FRICASSEE
CALF'S HEAD STEWED
CALVES-FEET WITH SPANISH SAUCE
CALF'S FEET AU FRITUR
CALF'S FEET STEWED FOR INVALIDS
TENDONS OF VEAL
FRICANDEAU OF VEAL
COLLARED VEAL
CURRIED VEAL
CUTLETS
CUTLETS A LA FRANÇAISE
CUTLETS IN WHITE FRICASSEE
CUTLETS IN BROWN FRICASSEE
BLANQUETTE OF VEAL
MINCED VEAL
MIROTON OF VEAL
FRICONDELLES
ANOTHER SORT
SMOKED VEAL
SWEETBREADS ROASTED
SWEETBREADS STEWED WHITE
SWEETBREADS STEWED BROWN
A DELICATE RECEIPT FOR ROAST MUTTON
MUTTON STEWED WITH CELERY
A SIMPLE WAY OF DRESSING MUTTON
MAINTENON CUTLETS
A HARRICOT
IRISH STEW
MUTTON A L'HISPANIOLA
MUTTON COLLOPS
MUTTON CUTLETS
MUTTON HAM
LAMB AND SPREW
LAMB AND PEAS
LAMB CUTLETS WITH CUCUMBERS
A NICE RECEIPT FOR SHOULDER OF LAMB
A CASSEREET, AN EAST INDIA DISH
TURKEY BONED AND FORCED
FOWLS BONED AND FORCED
A SAVOURY WAY OF ROASTING A FOWL
BOILED FOWLS
AMNASTICH
FOWLS STEWED WITH RICE AND CHORISA
CURRIED CHICKEN
A NICE METHOD OF DRESSING FOWL AND SWEETBREAD
BLANKETTE OF FOWL
TO STEW DUCK WITH GREEN PEAS
TO WARM COLD POULTRY
BROILED FOWL AND MUSHROOMS
PIGEONS
STEWED GIBLETS
DUTCH TOAST
TIMBALE DE MACCARONI
A SAVOURY PIE FOR PERSONS OF DELICATE DIGESTION
DESCAIDES
CHAPTER V
DIRECTIONS FOR CLEANING AND BOILING VEGETABLES
MASHED POTATOES
POTATO WALL, OR EDGING
POTATOE SHAVINGS
THE FRENCH WAY OF DRESSING SPINACH
STEWED SPINACH
TO STEW SPANISH BEANS AND PEAS
PEAS STEWED WITH OIL
CUCUMBER MANGO
CABBAGE AND RICE
PALESTINE SALAD
A SPRING DISH
CARROTS AU BEURRE
PUREE OF VEGETABLES
JERUSALEM ARTICHOKES FRIED
STEWED RED CABBAGE
MUSHROOMS AU NATUREL
DRY TOMATO SOUP
DEVILLED BISCUITS
SAVOURY EGGS
SAVOURY CHEESE CAKES
SCALLOPED EGGS
MACCARONI AND CHEESE
A FINE RECEIPT FOR A SAVOURY OMELETTE
CHORISA OMELETTE
RAMAKINS
RISSOLES
CROQUETTES
CASSEROLE AU RIZ
A FONDU
PETITS FONDEAUS
CHAPTER VI
DIRECTIONS FOR MAKING PASTE
PLAIN PUFF PASTE
VERY RICH PUFF PASTE
PLAIN SHORT CRUST
EGG PASTE, CALLED IN MODERN COOKERY NOUILLES
BEEF DRIPPING PASTE
GLAZE FOR PASTRY
FRUIT TARTS OR PIES
A VERY FINE SAVOURY PIE
TARTLETS
CHEESECAKES
GIBLET PIE
MOLINA PIE
VOL AU VENT
A VOL-AU-VENT OF FRUIT
PETITS VOL-AU-VENTS
MINCE PIES
PATTY MEATS
CHAPTER VII
GENERAL REMARKS
BOLA D'AMOR
BOLA TOLIEDO
A BOLA D'HISPANIOLA
SUPERIOR RECEIPT FOR ALMOND PUDDING
GERMAN OR SPANISH PUFFS
A LUCTION, OR A RACHAEL
PRENESAS
SOPA D'ORO: OR GOLDEN SOUP
POMMES FRITES
CHEJADOS
COCOA NUT DOCE
COCOA NUT PUDDING
EGG MARMALADE
MACROTES
TART DE MOY
GRIMSTICH
FRENCH ROLL FRITTERS
HAMAN'S FRITTERS
WAFLERS
LAMPLICH
STAFFIN
RICE FRITTERS
LEMON TART
ANOTHER WAY
ALMOND RICE
ALMOND PASTE
RICE FRUIT TARTS
BREAD FRUIT TARTS
RICE CUSTARD
CREME BRUN
PANCAKES
PANCAKES FOR CHILDREN
A NICE RICE PUDDING FOR CHILDREN
A RICH BREAD AND BUTTER PUDDING
A CHERRY BATTER PUDDING
CUMBERLAND PUDDING
COLLEGE PUDDING
PLUM PUDDING
RATAFIA PUDDING
PASSOVER PUDDING
ANOTHER SORT
ANOTHER SORT
PASSOVER FRITTERS
A SUPERIOR RECEIPT FOR PASSOVER FRITTERS
PASSOVER CURRANT FRITTERS
BATTER PUDDING
CUSTARD PUDDING
BREAD PUDDING
VERMICELLI AND MACCARONI PUDDING
MILLET, ARROWROOT, GROUND RICE, RICE, TAPIOCA, AND SAGO PUDDINGS
MINCED MEAT
BAKED SUET PUDDING
YORKSHIRE PUDDING
GATEAU DE TOURS
JAUMANGE
GATEAU DE POMME
APPLE CHARLOTTE
A SOUFLE
A PLAIN SOUFLE
A SWEET OMELET
OMLETTE SOUFLEE
FANCY CREAMS
RICE SOUFLES
BOILED CUSTARD
CALF'S FEET JELLY
ORANGE JELLY
AN EASY TRIFLE
A STILL MORE SIMPLE ONE, AND QUICKLY MADE
BLANCMANGE
A JUDITHA
TOURTE A LA CRÊME
THE GROSVENOR PUDDING
CITRON PUDDING
STEWED PEARS
BAKED PEARS
STEWED PIPPINS
SIESTA CAKE
A PLAIN BOLA
ALMOND TEA-CAKES
OIL TWIST
CINNAMON CAKES
RICH PLUM CAKE
DIET-BREAD CAKE
DROP CAKES
A COMMON CAKE
A SODA CAKE
A PLAIN CAKE
A POUND CAKE
BUTTER CAKES
LITTLE SHORT CAKES
MATSO CAKES
ANOTHER SORT
FRIED MATSOS
MATSO DIET BREAD
A CAKE WITHOUT BUTTER
SPONGE CAKES
A NICE BREAKFAST CAKE
ICING FOR CAKES
TO CLARIFY SUGAR
CHAPTER VIII
BRANDIED CHERRIES
QUINCE MARMALADE
DAMSON MARMALADE
PRESERVED APRICOTS
STRAWBERRIES PRESERVED WHOLE
STRAWBERRY JAM
RED CURRANT JELLY
APPLE JELLY
PEAR-SYRUP OR JELLY
PLUM JAM
CHAPTER IX
TO PICKLE GHERKINS AND FRENCH BEANS
TO PICKLE CAULIFLOWERS
TO PICKLE MELON MANGOES
PICCALILI
TO PICKLE MUSHROOMS
TO PICKLE ONIONS
TO PICKLE WHITE AND RED CABBAGE
TO PICKLE WALNUTS
AN OLD WAY OF PICKLING CUCUMBERS
CHAPTER X
BEEF TEA
CHICKEN PANADA
CHICKEN BROTH
RESTORATIVE JELLIES
HARTSHORN JELLY
BARLEY JELLY
CAUDLE
RICE CAUDLE
BARLEY MILK
RESTORATIVE MILK
MILK PORRIDGE
WINE WHEY
TAMARIND WHEY
PLAIN WHEY
ORGEAT
IRISH MOSS
A FINE SOFT DRINK FOR A COUGH
A REFRESHING DRINK
A VERY FINE EMMOLIENT DRINK
A COOLING DRINK IN FEVER
APPENDIX
FRENCH METHOD OF MAKING COFFEE
A FRENCH RECEIPT FOR MAKING CHOCOLATE
EGG WINE
MULLED WINE
TO MAKE PUNCH
MILK PUNCH
A FRENCH PLUM PIE
ROASTED CHESTNUTS FOR DESSERTS
TO ROAST PARTRIDGES AND PHEASANTS
TO ROAST VENISON
A VENISON PASTY
SALMON PIE
CHICKEN PUDDING
A FINE BEEFSTEAK PIE
AN EASY RECEIPT FOR A CHARLOTTE RUSSE
ANOTHER EXCELLENT RECEIPT FOR A FRUIT CHARLOTTE
ICED PUDDING
ITALIAN SALAD
THE TOILETTE
CHAPTER I
AN OLD ROMAN RECEIPT FOR IMPROVING THE SKIN
A VALUABLE RECEIPT FOR THE SKIN
AN EMOLLIENT PASTE
A SUPERIOR OINTMENT FOR CHAPS, ROUGHNESS, ETC
WASH FOR PIMPLES
LOTION FOR REMOVING FRECKLES
COLD CREAM
A FINE SOAP
LIP SALVE
CHESNUT PASTE FOR RENDERING THE HANDS WHITE AND SOFT
SUPERIOR MILK OF ROSES
AN EXCELLENT RECEIPT FOR LIP SALVE
A COSMETIC BATH
SUPERIOR COLD CREAM
PASTE FOR RENDERING THE SKIN SUPPLE AND SMOOTH (AN ENGLISH RECEIPT)
TO REMOVE TAN
EAU DE COLOGNE
TRANSPARENT SOAP
MILK OF ROSES
HUNGARY WATER
LAVENDER WATER
ESSENCE OF ROSES
ESSENCE OF LAVENDER
SCENT BAGS
ESSENCE OF MUSK
OIL OF ROSES
CHAPTER II
CHAPTER III
CHAPTER IV
CHAPTER V
CHAPTER VI
CHAPTER VII
INDEX
