Directions for Cookery, in its Various Branches

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Leslie Eliza. Directions for Cookery, in its Various Branches

Directions for Cookery, in its Various Branches

Table of Contents

1840

PREFACE

INTRODUCTORY HINTS

GENERAL CONTENTS

DIRECTIONS FOR COOKERY, IN ITS VARIOUS BRANCHES

SOUPS

FISH

SHELL FISH

DIRECTIONS FOR COOKING MEAT

BEEF

VEAL

MUTTON AND LAMB

PORK, HAM, ETC

VENISON, ETC

POULTRY, GAME, ETC

GRAVY AND SAUCES

PLAIN SAUCES

STORE FISH SAUCES

CATCHUPS

MUSTARD AND PEPPER

VEGETABLES

EGGS, ETC

PICKLING

SWEETMEATS

PASTRY, PUDDINGS, ETC

CAKES, ETC

WARM CAKES FOR BREAKFAST AND TEA

DOMESTIC LIQUORS ETC

PREPARATIONS FOR THE SICK

PERFUMERY, ETC

MISCELLANEOUS RECEIPTS

ADDITIONAL RECEIPTS

ANIMALS

INDEX

Отрывок из книги

Eliza Leslie

Published by Good Press, 2022

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This soup will require eight hours to prepare. Take a large calf's head, and having cleaned, washed, and soaked it, put it into a pot with a knuckle of veal, and the hock of a ham, or a few slices of bacon; but previously cut off and reserve enough of the veal to make two dozen small force-meat balls. Put the head and the other meat into as much water as will cover it very well, so that it may not be necessary to replenish it: this soup being always made very rich. Let it boil slowly four hours, skimming it carefully. As soon as no more scum rises, put in six potatoes, and three turnips, all sliced thin; with equal proportions of parsley, sweet marjoram and sweet basil, chopped fine; and pepper and salt to your taste.

An hour before you send the meat to table, make about two dozen small force-meat balls of minced veal and beef-suet in equal quantities, seasoned with pepper and salt; sweet herbs, grated lemon-peel, and powdered nutmeg and mace. Add some beaten yolk of egg to make all these ingredients stick together. Flour the balls very well, and fry them in butter. Before you put them into the soup, take out the head, and the other meat. Cut the meat from the head in small pieces, and return it to the soup. When the soup is nearly done, stir in half a pint of Madeira. Have ready at least a dozen egg-balls made of the yolks of hard-boiled eggs, grated or pounded in a mortar, and mixed with a little flour and sufficient raw yolk of egg to bind them. Make them up into the form and size of boy's marbles. Throw them into the soup at the last, and also squeeze in the juice of a lemon. Let it get another slow boil, and then put it into the tureen.

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