The Skilful Cook

The Skilful Cook
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Описание книги

"The Skilful Cook" by Mary Harrison. Published by Good Press. Good Press publishes a wide range of titles that encompasses every genre. From well-known classics & literary fiction and non-fiction to forgotten−or yet undiscovered gems−of world literature, we issue the books that need to be read. Each Good Press edition has been meticulously edited and formatted to boost readability for all e-readers and devices. Our goal is to produce eBooks that are user-friendly and accessible to everyone in a high-quality digital format.

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Mary Harrison. The Skilful Cook

The Skilful Cook

Table of Contents

INTRODUCTION

HINTS TO YOUNG HOUSEKEEPERS

FOOD AND DIET

THE TABLE

HOW TO COOK. Hints to Beginners

HOW TO CLEAN STOVES AND COOKING UTENSILS

Iron Saucepans

Enamel Saucepans

Anglo-American Saucepans

Tin Saucepans

Dish Covers and Jelly Moulds

To Clean a Roaster

Hair and Wire Sieves

Paste Boards and Rolling Pins

Baking Tins

To Clean a Close Stove or Open Range

To Clean a Gas Stove

Copper Cooking Utensils

RULES FOR BOILING

RULES FOR ROASTING

RULES FOR FRYING

French or Wet Frying

Dry Frying

RULES FOR BAKING

RULES FOR GRILLING

RULES FOR BROILING

JOINTS

Sirloin of Beef

Ribs of Beef

Aitch Bone, Round, Thick and Thin Flank of Beef

Brisket of Beef

Leg of Mutton

Shoulder of Mutton

Saddle of Mutton

Neck of Mutton

Fore Quarter of Lamb

Leg of Lamb

Shoulder of Lamb, Saddle of Lamb, Loin of Lamb

Fillet of Veal

Breast, Shoulder, and Loin of Veal

Knuckle of Veal

Leg of Pork

Chine of Pork

Spare Rib of Pork

Hand of Pork

Leg of Pork

To Cook a Ham

Bacon

Pickled Pork

POULTRY AND GAME

Roast Goose

Roast Turkey

Boiled Turkey

Roast Duck

Ducklings

Roast Hare

Jugged Hare

Roast Rabbit

Boiled Rabbit

Stewed Rabbits

Ragout of Rabbit

Roast Pheasant

Wild Duck

Partridges

Grouse

Woodcocks and Snipes

Boiled Fowl

Roast Fowl

Braised Partridges

SAVOURY MEAT DISHES

Stewed Steak

Stewed Brisket of Beef

Stewed Ox-cheek

Mock Hare

Haricot Mutton

Sheep's Head

Sheep's Head au gratin

Liver and Bacon

Pigs' Fry, or Mock Goose

Mock Goose another way

Tripe and Onions

Stewed Tripe

Broiled Steak

Broiled Chop

Fried Steak

Savoury Roast

Shoulder of Mutton Boned, Stuffed, and Rolled

Braised Breast of Veal

Toad-in-the-Hole

Irish Stew

Sea Pie

Roast Bullock's Heart

Gravy for the Heart

SAUCES

English Melted Butter

Plain White Sauce

Maître d'Hôtel Sauce

Mayonnaise Sauce

Tartare Sauce

Egg Sauce

Brown Sauce

Genoise Sauce

Béchamel Sauce

Sauce Hollandaise

Lobster Sauce

Lobster Sauce (a plainer Receipt)

Shrimp Sauce

Oyster Sauce

French Sauce

Celery Sauce

Tomato Sauce

Onion Sauce

Soubise Sauce

Bread Sauce

Economical Family Sauce

Wine Sauce

Piquant Sauce

Sauce Réforme

Port-wine Sauce for Wild Duck

Sweet Sauce

German Sauce

A Nice Sweet Sauce

Jam Sauce

Apple Sauce, No. 1

Apple Sauce, No. 2

Mint Sauce

Horse-radish Sauce

Gravy for Made Dishes

Glaze

Cheap Glaze for Meat

Béarnaise Sauce

BREAKFAST DISHES AND BEVERAGES

Oatmeal Porridge

Whole-meal Porridge

Dry Toast

Buttered Toast

Toasted Bacon

Fried Bacon

Eggs and Bacon

Boiled Eggs

Poached Eggs

Fried Kidneys

Kidneys Toasted

Stewed Kidneys

Stuffed Kidneys

Kidneys à la Tartare

Fried Sausages

Baked Sausages

Oxford Sausages

Tomatoes stuffed with Sausage Meat

Croustards with Minced Meat

Mince à la Reine

Sheep's Head Moulded

Veal Cake

Brawn

Scalloped Eggs

Eggs sur le Plat

Buttered Eggs

Egg Croustards

Eggs and Anchovy

Eggs in Cases

Broiled Mushrooms

Broiled Dried Haddock

Bloaters

Red Herrings

Tea

Coffee

Coffee (Soyer's method.)

Coffee (another method)

Café au Lait

Coffee (economical method)

Coffee made in a Percolator

Cocoa

Chocolate

COLD MEAT COOKERY

Hash

Minced Meat

Mince (with Eggs)

Curry of Cold Meat

Shepherd's Pie

Patties

Fritters

Rissoles

Cold Meat with Purée of Tomatoes

Cold-meat Pie

Cold Meat and Macaroni

Mayonnaise of Cold Meat

Beef and Mushrooms

Beef Scalloped

Cold Beef Olives

ENTRÉES

Quenelles of Veal

Mutton Cutlets à la Macédoine

Mutton Cutlets à la Rachel

Epigrammes

Chicken Croquettes

Veal Cutlets à la Talleyrand

Fillets of Beef à la Béarnaise

Rabbits à la Tartare

Chicken à la Tartare

Pigeons Stewed à l'Italienne

Croustards à la Reine

Sweetbreads à la Béchamel

Braised Sweetbreads

Sweetbreads à la Parisienne

Minced Sweetbread

Fried Sweetbread

Cutlets of Veal with Tomato Sauce

Beef Olives

Veal à la Béchamel

Grenadines of Veal

Mayonnaise of Fowl

Veal Cutlets

Veal Cutlets à l'Italienne

Fillets of Chicken

Chicken à la Marengo

Chicken à la Cardinal

Kidneys and Mushrooms

Curried Rabbit

Curried Chicken

Mutton Cutlets à la Milanaise

Chaud-froid Chicken

Rissoles of Game

Podovies

FISH COOKERY

To Boil Fish

Baked Fish

Fried Fish

Boiled Turbot

Boiled Brill

Boiled Salmon

Boiled Cod

Salt Cod, Haddock, Plaice, and any Fish,

Curried Fish

Kedgeree

Baked Herrings

Herrings baked in Vinegar

Smelts Fried

Smelts au gratin

Ling and Hake

Salmon à la Tartare

Pickled Salmon

Whitebait

Oyster Patties

Scalloped Oysters

Scalloped Oysters à la Française

Mackerel à la Normande

Haddock Stuffed

Cutlets of Cod

Cutlets of Cod à l'Italienne

Cutlets of Cod à la Genoise

Cod with Tomatoes

Cod Fricassee

Cod Sounds Boiled

Marinaded Cod Sounds

Cod Stuffed and Baked

Plaice

Fried Fillets of Plaice

Fried Fillets of Sole

Fish Croquettes

Fish Pudding

Halibut

Red Mullets à l'Italienne

Red Mullets à la Genoise

Red Mullet in Cases

Boiled Whiting

Fried Whiting

Whiting à l'Italienne

Whiting à la Genoise

Lobster Cutlets

Lobster Cutlets in Aspic

Fried Sole

Sole à la Parisienne

Fillets of Sole à la Rouennaise

Fillets of Sole à la Maître d'Hôtel

Sole au gratin

Gurnets baked

Stewed Eels

PASTRY

Puff Paste

Patty Cases

Good Short Crust

Plainer Short Crust

Economical Short Crust

Flaky Crust

Rough Puff Paste

Flaky Bread Crust

Beef-steak Pie

Rabbit Pie

Mince Pies

Mushroom Pie

Pigeon Pie

Veal-and-Ham Pie

Cornish Pasties

Sausage Rolls

Apple Tart

Genoise Pastry

Genoise Sandwiches

Genoise iced-cakes

Genoise Preserve-cakes

Almond Cakes

Cheese Cakes

Tartlets

Cheese d'Artois

Cheese Straws

Gooseberry Turnovers

Petit Choux

Apple Turnovers

Apple Dumplings

PUDDINGS

Beef-steak Pudding

Suet Pudding

Sultana Pudding

Compote of Rice

Queen Victoria Pudding

Rice Bars

Rice Cakes

Orange Pudding

Welcome-Guest Pudding

Crème Frite

Gâteau de Cerise

Jaune Mange

Apple Charlotte

Viennoise Pudding

Snow Pudding

German Puffs

Apple Amber Pudding

Apple Pudding

Raspberry Pudding

Lemon Pudding

Marmalade Pudding

General Satisfaction

Marlborough Pudding

Yorkshire (or Batter) Pudding

Curate's Puddings

Canary Pudding

Christmas Pudding

Cabinet Pudding

Auntie's Pudding

Rhubarb Fool

Scrap Pudding

Bread-and-Cheese Pudding

Mould of Rice

Norfolk Dumpling

Sago Pudding

Rice Pudding

Tapioca Pudding

Semolina Pudding

Swiss Apple Pudding

Light Sultana Pudding

Fun Pudding

Sweet Custard Pudding

Jam Roly-poly Pudding

Treacle Roly-poly Pudding

Custard Pudding

Bread-and-Butter Pudding

Ginger Pudding

Fig Pudding

Rice Balls

Little Batter Puddings

Ellen's Pudding

Bread-and-Fruit Pudding

Ground-Rice Pudding

Cold Tapioca Pudding

Tapioca and Apples

Steamed Rice Pudding

Ratafia Pudding

Macaroni Pudding

Eastern Pudding

Ground-Barley Pudding

Steamed Semolina Pudding

Albert Puddings

Pearl-Barley Pudding

Baked Lemon Pudding

West-of-England Pudding

Pancakes

Railway Pudding

Poor Knight's Pudding

Gooseberry Fool

Apricot Pudding

Stale-Bread Pudding

Baked Plum Pudding

Treacle Pudding

Plum Pudding

Windsor Pudding

Spring Pudding

Gingerbread Pudding

Economical Bread Pudding

Economical Ginger Pudding

Economical Fig Pudding

Economical Lemon Pudding

Currant Pudding

Plain Cold Cabinet Pudding

Cornflour Pudding

Swiss Pudding

Brown-Bread Pudding

Diplomatic Pudding

Pease Pudding

Hominy Porridge

Hominy Pudding

VEGETABLES

To Boil Potatoes

To Steam Potatoes

To Cook New Potatoes

Baked Potatoes

Brussels Sprouts

To Boil a Cauliflower

Green Peas

French Beans

Spinach

Asparagus

Jerusalem Artichokes

Carrots

Turnips

Parsnips

Haricot Beans

Spanish Onions

Celery

Vegetable Marrows

Cabbage

Broad Beans

Tomatoes

Seakale

Mushrooms

Stewed Mushrooms

Fried Potatoes

Tomato Farni

Cauliflower au gratin

Potato Croquettes

Salsify Patties

Tomatoes au gratin

Mashed Potatoes

Mashed Potatoes (a plainer way)

Potato Balls

Flaked Potatoes

Rice for a Curry

SOUPS

First Stock for Clear Soup

White Stock

Second Stock

White Stock from Bones uncooked

Clear Soup

Julienne Soup

Consommée au Royal

Savoury Custard

Consommée à la Princesse

Friar Tuck

Celery Soup

Oyster Soup

Haricot Soup

Green Pea Purée

Potage à l'Américaine

Onion Soup

Tapioca Cream

Palestine Soup

Potato Purée

Egyptian Purée or Lentil Soup

Pea Soup

Calf-tail Soup

Ox-tail Soup

Sheep's-head Soup

Tapioca Soup

Ox-cheek Soup

Giblet Soup

Milk Soup

Bonne Femme Soup

Turnip Soup

Rabbit Soup

Hare Soup

Mulligatawny Soup

Parsnip Soup

Red Lentil Soup

Mock-Turtle Soup

Pot-au-Feu

Dr. Kitchener's Broth

Crowdie

BREAD AND CAKES

A Quartern Loaf

Vienna Bread

Unfermented Bread

Milk Rolls

Pound Cake

Queen Cakes

Rock Cakes

Plain Rock Cakes

Plain Seed Cake

Sultana Cake

Plain Plum Cake

Rice Cake

Cornflour Cake

Scones

Currant Cake

Luncheon Cake

Gingerbread

Sponge Cake

Sponge Roll

Seed Cake

Madeira Cake

Buns

Dough Cake

Candied-peel Drops

Shrewsbury Cakes

Oatmeal Biscuits

Shortbread

Yorkshire Teacakes

Ginger Biscuits

Lemon-rock Cakes

Soda Cakes

Gingerbread Cakes

Rice Buns

Galettes

JELLIES AND CREAMS

To clear Jellies

To make Creams

Strawberry Cream

Charlotte Russe

Custard Cream

Bohemian Cream

Wine Jelly

Calf's-foot Stock

Pineapple Jelly

Aspic Jelly

Claret Jelly

Orange Jelly

Strawberry Jelly

Orange Cream

Blancmange

Vanilla Cream

Gâteau aux Pommes

Compote of Peaches

Almond Bavarian Cream

Stone Cream

Lemon Sponge

Floating Island

Maraschino Cream

Pistachio Cream

Croquant of Oranges

Chartreuse de Fruit

Strawberry Charlotte

Tipsy Cake

Trifle

Apple Flummery

Apple Cream

Alpine Snow

Welsh Custard

Cheap Custard

Arrowroot Custard

Plain Trifle

Boiled Custard

SOUFFLÉES AND OMELETS

Steamed Soufflée

Cheese Fondu

Omelet Soufflée

A Savoury Omelet Soufflée

Cheese Ramequins

Batter for Fritters (Kromesky)

Apple Fritters

A Small Savoury Omelet

INVALID COOKERY

Raw-beef Tea

Beef Tea

Mutton Broth

Clear Barley-water

Thick Barley-water

Rice Water

Apple Water

Lemonade

A Cup of Arrowroot

Arrowroot Pudding

Treacle Posset

White-wine Whey

Orangeade

Toast and Water

Sago Gruel

Prune Drink

Rice Milk

Suet and Milk

Invalids' Soup

Gruel

Bran Tea

Linseed Tea

Boiled Apple-water

Sole for an Invalid

Chicken Fillets for an Invalid

Sweetbreads plainly boiled

SUPPER DISHES AND SALADS

Ox Tongue

Galantine of Fowl

Galantine of Veal

Galantine of Turkey

Lobster Salad

Miroton of Lobster

Chicken Salad

Mayonnaise of Salmon

Oyster Salad

Celery Salad

Tomato Salad

Cauliflower Salad

Potato Salad

Haricot Salad

Lentil Salad

Mixed Salad

Spring Salad

MISCELLANEOUS DISHES

Cheese Pâtés

Welsh Rare-bit

Toasted Cheese

Cheese Pudding

Macaroni and Cheese

Macaroni Stewed in Milk

Macaroni Stewed in Stock

Savoury Rice

Cheese Sandwiches

Rice Stewed with Cheese

Stewed Normandy Pippins

ODDS AND ENDS

Croutons of Bread for Soup

Toasted Bread for Soup

Bread-crumbs

Browned Bread-crumbs

Browned Crumbs for Game

Macédoine of Vegetables

Pickle for Meat

Fried Parsley

Rendering down Fat

To clarify Dripping

To clarify Butter

To blanch Almonds and Pistachio Kernels

HOW TO USE UP FRAGMENTS

Scraps of Bread

Cold Potatoes

Scraps of Meat

Fat, cooked or uncooked

Fat Skimmings from the Stock-pot

Dripping

Scraps of Cheese

Cold Vegetables

Water in which Vegetables have been boiled

Boilings from Meats

FORCEMEATS

Veal Stuffing

Sage-and-Onion Stuffing

Quenelle Forcemeat

Forcemeat Balls

Imitation Foie Gras

PRESERVES

Strawberry Jam

Raspberry Jam

Rhubarb Jam

Red Gooseberry Jam

Damson Jam

Black-currant Jam

MENUS

I

II

III

IV

V

VI

VII

VIII

IX

X

XI

XII

XIII

XIV

XV

XVI

XVII

XVIII

XIX

SUPPERS

Cold Supper. 12 People

Cold Supper. 12 People

Cold Supper. 20 People

Cold Supper. 20 People

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

Supper for 50 People. Guests not seated

Supper for 50 People. Guests not seated. Less expensive

INDEX

Отрывок из книги

Mary Harrison

A Practical Manual of Modern Experience

.....

Scrap Pudding.

Bread-and-Cheese Pudding.

.....

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