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Pierre Blot. Hand-Book of Practical Cookery, for Ladies and Professional Cooks
Hand-Book of Practical Cookery, for Ladies and Professional Cooks
Table of Contents
In the Clerk's Office of the District Court of the United States for the Southern District of New York
PREFACE
TO HOUSEKEEPERS AND COOKS
TO COOKS
COOKING
DIRECTIONS, EXPLANATIONS, ETC
ANISE
APRICOT
BACON
BAIN-MARIE
BAKE-PANS
BAY-LEAF
BEETS
BRAISING
BUNCH OF SEASONINGS
BUTTERED PAPER
OILED PAPER
CATSUP
CAVIARE
CERVELAS, SAUCISSONS, ETC
CHEESE
COCHINEAL
CHERVIL
COLANDER
CURRY
DINING-ROOM
DISH
DRAINING
DUSTING
DRINKING
HOT WEATHER
COLD WEATHER
FOOD
ECONOMY
EGG-BEATER
ERRORS IN COOKING
FENNEL
FIG
FINES HERBES
FLOUR
FOIES GRAS
FRUIT-CORER
GALANTINE
GLAZING
INDIGESTION
ITALIAN PASTES
ISINGLASS
JELLY-BAG
KITCHEN UTENSILS
LAIT DE POULE
LARD
FAT FOR FRYING
TO CLARIFY FAT
GAME-FAT
BATTER FOR FRYING
LARDING
LARDING-NEEDLE
LEAVEN
MEAT
MOULDS
OLIVES
OSMAZOME
PARSLEY, CHERVIL, THYME, CELERY, SAGE, ETC.,—FOR WINTER USE
WHITE PEPPER
QUALITY OF MEAT, FISH, VEGETABLES, FRUIT, ETC
PASTRY-BAG
RAW MATERIALS
SCALLOPED KNIFE
SHALLOTS
SKEWERS
SPICES
STIRRING
STRAINING
SUGAR
TARRAGON
TIN TUBES
TRUFFLES
VANILLA
VEGETABLE SPOONS
WATER
WINES
MOTTO
DIVERS RECEIPTS
ALMONDS
LEMONADE OR ORANGEADE
LEMONADE WITH BARLEY
BARLEY SUGAR FOR CHILDREN
BAVAROISE WITH CHOCOLATE
BICHOF
TO PRESERVE BIRDS
BREAD-CRUMBS
BURNT SUGAR
COFFEE
TO ROAST
TO MAKE
CAFÉ AU LAIT
CAFÉ NOIR
CHOCOLATE
CHOCA
COCOA
ESSENCE OF SPINACH, OR GREEN ESSENCE
ESSENCE OF BEEF
ICING
MEAT JELLIES
MEAT GRAVY
MELONS
MEUNIÈRE
MINT
PANADE
PAP
RAISINS
SANDWICHES
SAUSAGE-MEAT
SOUSE
TEA
TOAST
WELSH RAREBIT
POTAGES OR SOUPS
POTAGES
SOUPS
SAUCES
HOW TO MAKE A SAUCE THICKER WHEN IT IS TOO THIN, AND THINNER WHEN TOO THICK
SAUCES FOR PUDDINGS
FARCES AND GARNITURES,
CALLED ALSO GARNISH AND GARNISHING, USED TO DECORATE OR ORNAMENT DISHES
PURÉES
FISH
EEL, CONGER, AND LAMPREY
FROGS
LOBSTER
OYSTERS
CLAMS
BEEF
HOW TO SELECT
COW BEEF
BULL BEEF
A LA MODE
STEWED
ROASTED
TO DECORATE
BAKED
FILLET
RIBS
STEAKS
BOILED BEEF
a, skewer; b, carrot; c, turnip; d, beef; e, carrots and turnips
IN MIROTON
IN SALAD
CORNED BEEF
TONGUE
BRAIN
HEART
KIDNEYS
LIVER
TAIL
TRIPE
SMOKED BEEF'S TONGUE
MUTTON
HOW TO SELECT
ROASTED
BAKED
BREAST BOILED
NECK BROILED
CHOPS
LEG
SHOULDER
SADDLE
COLD MUTTON
A, two roses, one at each end; B, six radishes around; C, slices of meat; D, eggs; E, yolks of eggs; F, parsley. SHEEP'S BRAIN
FEET
SHEEP'S KIDNEYS, BROILED
SHEEP'S TAILS
SHEEP'S TONGUES
LAMB
KID
VEAL
ROASTED
BAKED
BLANQUETTE.—(Also called Poulette.)
CROQUETTES
RAGOUT
BREAST, STEWED
CUTLETS
SHOULDER
LOIN OR LEG STEWED
COLD VEAL
BRAIN
EARS
FEET
CALF'S HEAD
HEART
KIDNEYS
LIGHTS
CALF'S LIVER
CALF'S PLUCK
CALF'S TAIL
TONGUE
SWEETBREADS
PORK
TO SELECT
CHINE AND FILLET
HOW TO IMPROVE THE CHINE OF PORK
CUTLETS
LEG, ROASTED
HAM
A, skewers; B, carrot; C, truffle or mushroom; D, jelly; E, frill
SALTED PORK
PIG'S EARS
PIG'S FEET
PIG'S HEAD
PIG'S KIDNEYS
PIG'S TAIL
PIG'S TONGUE
SUCKING-PIG
A, skewer; B, slices of truffles; C, mushrooms
POULTRY
HOW TO PREPARE AND CLEAN
CHICKEN
CAPON
TURKEY
DUCKS
GEESE AND GOSLINGS—TAME OR WILD
GUINEA-FOWLS
PIGEONS
GIBLETS
ASPIC OF MEAT
GAME
OPOSSUM, OTTER, RACCOON, SKUNK, FOX, WOODCHUCK, AND OTHER LIKE ANIMALS
VENISON
SNAILS
VEGETABLES
EGGS, MACARONI, AND RICE
SWEET DISHES
PASTRY
MEAT-PIES
BREAD
BILLS OF FARE
INDEX
