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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
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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
