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The Book of Household Management by Mrs. Beeton
419. It will be well to state, in the beginning of this recipe, that
The Book of Household Management by Mrs. Beeton
419. It will be well to state, in the beginning of this recipe, that
Chapter 430
22 words
Chapters
Chapter 1: Chapter 1
Chapter 2: Introduction to 76
Chapter 3: Introduction of 1336
Chapter 4: CHAPTER I.
Chapter 5: 2. PURSUING THIS PICTURE, we may add, that to be a good housewife does
Chapter 6: 3. EARLY RISING IS ONE OF THE MOST ESSENTIAL QUALITIES which enter into
Chapter 7: 4. CLEANLINESS IS ALSO INDISPENSABLE TO HEALTH, and must be studied both
Chapter 8: 5. FRUGALITY AND ECONOMY ARE HOME VIRTUES, without which no household
Chapter 9: 6. THE CHOICE OF ACQUAINTANCES is very important to the happiness of a
Chapter 10: 7. FRIENDSHIPS SHOULD NOT BE HASTILY FORMED, nor the heart given, at
Chapter 11: 8. HOSPITALITY IS A MOST EXCELLENT VIRTUE; but care must be taken that
Chapter 12: 9. IN CONVERSATION, TRIFLING OCCURRENCES, such as small disappointments,
Chapter 13: 10. GOOD TEMPER SHOULD BE CULTIVATED by every mistress, as upon it the
Chapter 14: 11. ON THE IMPORTANT SUBJECT OF DRESS AND FASHION we cannot do better
Chapter 15: 12. IN PURCHASING ARTICLES OF WEARING APPAREL, whether it be a silk
Chapter 16: 13. THE DRESS OF THE MISTRESS should always be adapted to her
Chapter 17: 14. CHARITY AND BENEVOLENCE ARE DUTIES which a mistress owes to herself
Chapter 18: 15. IN MARKETING, THAT THE BEST ARTICLES ARE THE CHEAPEST, may be laid
Chapter 19: 16. A HOUSEKEEPING ACCOUNT-BOOK should invariably be kept, and kept
Chapter 20: 17. ENGAGING DOMESTICS is one of those duties in which the judgment of
Chapter 21: 18. IN OBTAINING A SERVANT'S CHARACTER, it is not well to be guided by a
Chapter 22: 19. THE TREATMENT OF SERVANTS is of the highest possible moment, as well
Chapter 23: 20. IN GIVING A CHARACTER, it is scarcely necessary to say that the
Chapter 24: 21. THE FOLLOWING TABLE OF THE AVERAGE YEARLY WAGES paid to domestics,
Chapter 25: 22. HAVING THUS INDICATED some of the more general duties of the
Chapter 26: 23. HAVING RISEN EARLY, as we have already advised (_see_ 3), and having
Chapter 27: 24. AFTER BREAKFAST IS OVER, it will be well for the mistress to make a
Chapter 28: 25. AFTER THIS GENERAL SUPERINTENDENCE of her servants, the mistress, if
Chapter 29: 26. THESE DUTIES AND PLEASURES BEING PERFORMED AND ENJOYED, the hour of
Chapter 30: 27. AFTER LUNCHEON, MORNING CALLS AND VISITS may be made and received.
Chapter 31: 28. IN PAYING VISITS OF FRIENDSHIP, it will not be so necessary to be
Chapter 32: 29. FOR MORNING CALLS, it is well to be neatly attired; for a costume
Chapter 33: 30. IN PAYING VISITS OF CONDOLENCE, it is to be remembered that they
Chapter 34: 31. IN RECEIVING MORNING CALLS, the foregoing description of the
Chapter 35: 32. THE MORNING CALLS BEING PAID OR RECEIVED, and their etiquette
Chapter 36: 33. IN GIVING OR ACCEPTING AN INVITATION FOR DINNER, the following is
Chapter 37: 34. THE HALF-HOUR BEFORE DINNER has always been considered as the great
Chapter 38: 35. DINNER BEING ANNOUNCED, the host offers his arm to, and places on
Chapter 39: 36. THE GUESTS BEING SEATED AT THE DINNER-TABLE, the lady begins to help
Chapter 40: 37. WHEN DINNER IS FINISHED, THE DESSERT is placed on the table,
Chapter 41: 38. WHEN FRUIT HAS BEEN TAKEN, and a glass or two of wine passed round,
Chapter 42: 39. AFTER-DINNER INVITATIONS MAY BE GIVEN; by which we wish to be
Chapter 43: 40. THE ETIQUETTE OF THE DINNER-PARTY TABLE being disposed of, let us
Chapter 44: 41. AS THE LADIES AND GENTLEMEN ARRIVE, each should be shown to a room
Chapter 45: 42. AS THE VISITORS ARE ANNOUNCED BY THE SERVANT, it is not necessary
Chapter 46: 43. A SEPARATE ROOM OR CONVENIENT BUFFET should be appropriated for
Chapter 47: 44. THE BALL IS GENERALLY OPENED, that is, the first place in the first
Chapter 48: 45. WHEN ANY OF THE CARRIAGES OF THE GUESTS ARE ANNOUNCED, or the time
Chapter 49: 46. HAVING THUS DISCOURSED of parties of pleasure, it will be an
Chapter 50: 47. A FAMILY DINNER AT HOME, compared with either giving or going to a
Chapter 51: 48. OF THE MANNER OF PASSING EVENINGS AT HOME, there is none pleasanter
Chapter 52: 49. IN RETIRING FOR THE NIGHT, it is well to remember that early rising
Chapter 53: 50. HAVING THUS GONE FROM EARLY RISING TO EARLY RETIRING, there remain
Chapter 54: 51. WHEN A MISTRESS TAKES A HOUSE in a new locality, it will be
Chapter 55: 52. YOU MAY PERHAPS HAVE BEEN FAVOURED with letters of introduction from
Chapter 56: 53. IN GIVING A LETTER OF INTRODUCTION, it should always be handed to
Chapter 57: 54. SUCH ARE THE ONEROUS DUTIES which enter into the position of the
Chapter 58: CHAPTER II.
Chapter 59: 55. AS SECOND IN COMMAND IN THE HOUSE, except in large establishments,
Chapter 60: 56. A NECESSARY QUALIFICATION FOR A HOUSEKEEPER is, that she should
Chapter 61: 57. ALTHOUGH IN THE DEPARTMENT OF THE COOK, the housekeeper does not
Chapter 62: 58. THE DAILY DUTIES OF A HOUSEKEEPER are regulated, in a great measure,
Chapter 63: 59. AFTER DINNER, the housekeeper, having seen that all the members of
Chapter 64: 60. IN THE EVENING, the housekeeper will often busy herself with the
Chapter 65: 61. IN CONCLUDING THESE REMARKS on the duties of the housekeeper, we
Chapter 66: CHAPTER III.
Chapter 67: 62. "THE DISTRIBUTION OF A KITCHEN," says Count Rumford, the celebrated
Chapter 68: 63. THE SIMPLICITY OF THE PRIMITIVE AGES has frequently been an object
Chapter 69: 64. IN THE PRIMARY AGES it was deemed unlawful to eat flesh, and when
Chapter 70: 65. THE AGE OF ROASTING we may consider as that in which the use of the
Chapter 71: 66. FROM KITCHEN RANGES to the implements used in cookery is but a step.
Chapter 72: 67. IN THE MANUFACTURE OF THESE UTENSILS, bronze metal seems to have
Chapter 73: 68. The braziers, ladles, stewpans, saucepans, gridirons, and colanders
Chapter 74: 69. SOME OF THE ANCIENT UTENSILS represented in the above cuts, are
Chapter 75: 70. AMONGST THE MOST ESSENTIAL REQUIREMENTS of the kitchen are scales or
Chapter 76: 71. ACCOMPANYING THE SCALES, or weighing-machines, there should be
Chapter 77: 72. AS NOT ONLY HEALTH BUT LIFE may be said to depend on the cleanliness
Chapter 78: 73. WITHOUT FUEL, A KITCHEN might be pronounced to be of little use;
Chapter 79: 74. TO BE ACQUAINTED WITH THE PERIODS when things are in season, is one
Chapter 80: 75. WHEN FUEL AND FOOD ARE PROCURED, the next consideration is, how the
Chapter 81: 76. AS IN THE FINE ARTS, the progress of mankind from barbarism to
Chapter 82: 77. In order that the duties of the Cook may be properly performed, and
Chapter 83: 78. EXCELLENCE IN THE ART OF COOKERY, as in all other things, is only
Chapter 84: 79. THE DUTIES OF THE COOK, THE KITCHEN AND THE SCULLERY MAIDS, are so
Chapter 85: 80. IF, AS WE HAVE SAID (3), THE QUALITY OF EARLY RISING be of the first
Chapter 86: 81. HER FIRST DUTY, in large establishments and where it is requisite,
Chapter 87: 82. IN THOSE NUMEROUS HOUSEHOLDS where a cook and housemaid are only
Chapter 88: 83. BY THE TIME THAT THE COOK has performed the duties mentioned above,
Chapter 89: 84. IT IS IN HER PREPARATION OF THE DINNER that the cook begins to feel
Chapter 90: 85. WHILST THE COOK IS ENGAGED WITH HER MORNING DUTIES, the kitchen-maid
Chapter 91: 86. THE DUTIES OF THE SCULLERY-MAID are to assist the cook; to keep the
Chapter 92: 87. MODERN COOKERY stands so greatly indebted to the gastronomic
Chapter 93: CHAPTER V.
Chapter 94: 88. LEAN, JUICY BEEF, MUTTON, AND VEAL, form the basis of all good
Chapter 95: 89. VARIOUS HERBS AND VEGETABLES are required for the purpose of making
Chapter 96: 90. FOR THE SEASONING OF SOUPS, bay-leaves, tomato, tarragon, chervil,
Chapter 97: 91. IT HAS BEEN ASSERTED, that English cookery is, nationally speaking,
Chapter 98: 92. DURING THE PERIOD BETWEEN THE BIRTH AND MATURITY OF ANIMALS, their
Chapter 99: 93. THE QUALITY OF THE FLESH OF AN ANIMAL is considerably influenced by
Chapter 100: 94. IT IS INDISPENSABLE TO THE GOOD QUALITY OF MEAT, that the animal
Chapter 101: 95. ANOTHER CIRCUMSTANCE GREATLY AFFECTING THE QUALITY OF MEAT, is the
Chapter 102: 96. STOCK BEING THE BASIS of all meat soups, and, also, of all the
Chapter 103: 97. AS ALL MEAT is principally composed of fibres, fat, gelatine,
Chapter 104: 98. FAT is dissolved by boiling; but as it is contained in cells covered
Chapter 105: 99. GELATINE is soluble: it is the basis and the nutritious portion of
Chapter 106: 100. OSMAZOME is soluble even when cold, and is that part of the meat
Chapter 107: 101. ALBUMEN is of the nature of the white of eggs; it can be dissolved
Chapter 108: 102. BONES ought always to form a component part of the stock-pot. They
Chapter 109: 103. In concluding this part of our subject, the following condensed
Chapter 110: CHAPTER VI.
Chapter 111: 104. INGREDIENTS.--4 lbs. of shin of beef, 4 lbs. of knuckle of veal,
Chapter 112: 105. INGREDIENTS.--4 lbs. of shin of beef, or 4 lbs. of knuckle of veal,
Chapter 113: 106. INGREDIENTS.--The liquor in which a joint of meat has been boiled,
Chapter 114: 107. INGREDIENTS.--4 lbs. of knuckle of veal, any poultry trimmings, 4
Chapter 115: 108. INGREDIENTS.--2 oz. of powdered sugar, and 1/2 a pint of water.
Chapter 116: 109. INGREDIENTS.--The whites of 2 eggs, 1/2 pint of water, 2 quarts of
Chapter 117: 110. INGREDIENTS.--4 lbs. of lean beef or veal, 1/2 a scrag of mutton, 1
Chapter 118: 111. INGREDIENTS.--2 lbs. of good boiling apples, 3/4 teaspoonful of
Chapter 119: 112. INGREDIENTS.--3 slices of lean bacon or ham, 1/2 a head of celery,
Chapter 120: 113. INGREDIENTS.--5 lbs. of lean beef, 3 slices of bacon, 1/2 pint of
Chapter 121: 114. INGREDIENTS.--1-1/2 pint of split peas, a teacupful of gravy, 4
Chapter 122: 115. INGREDIENTS.--1 lb. of any kind of meat, any trimmings or odd
Chapter 123: 116. INGREDIENTS.--2 lbs. of shin of beef, 1/4 lb. of pearl barley, a
Chapter 124: 117. INGREDIENTS.--1 lb. of bread crusts, 2 oz. butter, 1 quart of
Chapter 125: 118. INGREDIENTS.--1 large cabbage, 3 carrots, 2 onions, 4 or 5 slices
Chapter 126: 119. INGREDIENTS.--3 oz. of sago, 1/2 pint of cream, the yolks of 3
Chapter 127: 120. INGREDIENTS.--4 quarts of liquor in which a leg of mutton or beef
Chapter 128: 121. INGREDIENTS.--2 lbs. of carrots, 3 oz. of butter, seasoning to
Chapter 129: 122. INGREDIENTS.--9 heads of celery, 1 teaspoonful of salt, nutmeg to
Chapter 130: 123. INGREDIENTS.--1 quart of young green peas, a small bunch of
Chapter 131: 124. INGREDIENTS.--3/4 lb. of Spanish chestnuts, 1/4 pint of cream;
Chapter 132: 125. INGREDIENTS.--6 oz. of grated cocoa-nut, 6 oz. of rice flour, 1/2 a
Chapter 133: 126. INGREDIENTS.--4 carrots, 2 sliced onions, 1 cut lettuce, and
Chapter 134: 127. INGREDIENTS.--1 large cucumber, a piece of butter the size of a
Chapter 135: 128. INGREDIENTS.--A tablespoonful of flour, 4 eggs, 2 small blades of
Chapter 136: 129. INGREDIENTS.--1 turnip, 1 small carrot, 1/2 head of celery, 6 green
Chapter 137: 130. INGREDIENTS.--5 onions, 5 heads of celery, 10 moderate-sized
Chapter 138: 131. INGREDIENTS.--1/2 pint of carrots, 1/2 pint of turnips, 1/4 pint of
Chapter 139: 132. INGREDIENTS.--Half an ox-head or cow-heel, a teacupful of toasted
Chapter 140: 133. INGREDIENTS.--A sheep's head, 3 quarts of water, 12 leeks cut
Chapter 141: 134. INGREDIENTS.--A capon or large fowl (sometimes an old cock, from
Chapter 142: 135. INGREDIENTS.--3 oz. of macaroni, a piece of butter the size of a
Chapter 143: 136. INGREDIENTS.--6 oz. butter, 6 onions sliced, 4 heads of celery, 2
Chapter 144: 137. INGREDIENTS.--2 quarts of milk, 1 saltspoonful of salt, 1
Chapter 145: 138. INGREDIENTS.--6 large onions, 2 oz. of butter, salt and pepper to
Chapter 146: 139. INGREDIENTS.--8 middling-sized onions, 3 oz. of butter, a
Chapter 147: 140. INGREDIENTS.--2 lbs. of cabbage, or Savoy greens; 1/4 lb. of butter
Chapter 148: 141. INGREDIENTS.--1 lb. of sliced parsnips, 2 oz. of butter, salt and
Chapter 149: 142. INGREDIENTS.--3 pints of green peas, 1/4 lb. of butter, 2 or three
Chapter 150: 143. INGREDIENTS.--1 quart of split peas, 2 lbs. of shin of beef,
Chapter 151: 144. INGREDIENTS.--1/4 lb. of onions, 1/4 lb. of carrots, 2 oz. of
Chapter 152: 145. INGREDIENTS.--4 lbs. of mealy potatoes, boiled or steamed very dry,
Chapter 153: 146. INGREDIENTS.--1 lb. of shin of beef, 1 lb. of potatoes, 1 onion,
Chapter 154: 147. INGREDIENTS.--4 middle-sized potatoes well pared, a thick slice of
Chapter 155: 1587. _Nutritious Properties_.--Of a thousand parts of the
Chapter 156: 148. INGREDIENTS.--12 turnips, 1 lump of sugar, 2 spoonfuls of strong
Chapter 157: 149. INGREDIENTS.--1/2 a pint of green peas, if in season, a little
Chapter 158: 150. INGREDIENTS.--4 oz. of Patna rice, salt, cayenne, and mace, 2
Chapter 159: 151. INGREDIENTS.--6 oz. of rice, the yolks of 4 eggs, 1/2 a pint of
Chapter 160: 152. INGREDIENTS.--5 oz. of sago, 2 quarts of stock No. 105.
Chapter 161: 153. INGREDIENTS.--5 oz. of semolina, 2 quarts of boiling stock, No.
Chapter 162: 154. INGREDIENTS.--4 eggs, 1/2 pint of cream, 2 oz. of fresh butter,
Chapter 163: 155. INGREDIENTS.--As much spinach as, when boiled, will half fill a
Chapter 164: 156. INGREDIENTS.--5 oz. of tapioca, 2 quarts of stock No. 105 or 106.
Chapter 165: 157. INGREDIENTS.--3 oz. of butter, 9 good-sized turnips, 4 onions, 2
Chapter 166: 158. INGREDIENTS.--4 young vegetable marrows, or more, if very small,
Chapter 167: 159. INGREDIENTS.--7 oz. of carrot, 10 oz. of parsnip, 10 oz. of potato,
Chapter 168: 160. INGREDIENTS.--Equal quantities of onions, carrots, turnips; 1/4 lb.
Chapter 169: 161. INGREDIENTS.--6 potatoes, 4 turnips, or 2 if very large; 2 carrots,
Chapter 170: 162. INGREDIENTS.--1-1/2 lb. of bacon, stuck with cloves; 1/2 oz. of
Chapter 171: 163. INGREDIENTS.--1/4 lb. of vermicelli, 2 quarts of clear gravy stock,
Chapter 172: 164. INGREDIENTS.--1/4 lb. of sweet almonds, 1/4 lb. of cold veal or
Chapter 173: 165. INGREDIENTS.--An ox-cheek, any pieces of trimmings of beef, which
Chapter 174: 166. INGREDIENTS.--4 lbs. of shin of beef, 3 carrots, 2 turnips, a large
Chapter 175: 167. INGREDIENTS.--1/2 a calf's head, 1 onion stuck with cloves, a very
Chapter 176: 168. INGREDIENTS.--3 sets of goose or duck giblets, 2 lbs. of shin of
Chapter 177: 169. INGREDIENTS.--6 lbs. of shin of beef, a knuckle of veal weighing 5
Chapter 178: 170. INGREDIENTS.--A hare fresh-killed, 1 lb. of lean gravy-beef, a
Chapter 179: 171. INGREDIENTS.--Half an ox's head, 1 pint of split peas, 3 carrots, 6
Chapter 180: 172. INGREDIENTS.--1/2 a calf's head, 1/4 lb. of butter, 1/4 lb. of lean
Chapter 181: 173. INGREDIENTS.--A knuckle of veal weighing 5 or 6 lbs., 2 cow-heels,
Chapter 182: 174. INGREDIENTS.--2 tablespoonfuls of curry powder, 6 onions, 1 clove
Chapter 183: 175. INGREDIENTS.--A neck of mutton about 5 or 6 lbs., 3 carrots, 3
Chapter 184: 176. INGREDIENTS.--An ox-cheek, 2 oz. of butter, 3 or 4 slices of lean
Chapter 185: 177. INGREDIENTS.--2 ox-tails, 2 slices of ham, 1 oz. of butter, 2
Chapter 186: 178. INGREDIENTS.--2 partridges, 3 slices of lean ham, 2 shred onions, 1
Chapter 187: 179. INGREDIENTS.--2 pheasants, 1/4 lb. of butter, 2 slices of ham, 2
Chapter 188: 180. INGREDIENTS.--2 knuckles of veal, 3 shins of beef, 1 large faggot
Chapter 189: 181. INGREDIENTS.--2 large rabbits, or 3 small ones; a faggot of savoury
Chapter 190: 182. Ingredients.--Any bones and remains of any cold game, such as of
Chapter 191: 183. INGREDIENTS.--1 large fowl, 1 oz. of sweet almonds, the crumb of 1
Chapter 192: 184. INGREDIENTS.--Any remains of roast chickens, 1/2 teacupful of rice,
Chapter 193: 185. INGREDIENTS.--Any pieces of salt beef or pork, say 2 lbs.; 4
Chapter 194: 186. INGREDIENTS.--2 lbs. of beef, 5 onions, 5 turnips, 3/4 lb. of
Chapter 195: 187. INGREDIENTS.--1/2 lb. of beef, mutton, or pork; 1/2 pint of split
Chapter 196: 188. INGREDIENTS.--2 quarts of medium stock, No. 105, the remains of a
Chapter 197: 189. INGREDIENTS.--A turtle, 6 slices of ham, 2 knuckles of veal, 1
Chapter 198: 190. INGREDIENTS.--Remains of a cold tongue, 2 lbs. of shin of beef, any
Chapter 199: 191. INGREDIENTS.--2 lbs. of shin of beef, 3 quarts of water, 1 pint of
Chapter 200: 192. INGREDIENTS.--2 lbs. of beef or veal (these can be omitted), any
Chapter 201: 193. INGREDIENTS.--50 crayfish, 1/4 lb. of butter, 6 anchovies, the
Chapter 202: 194. INGREDIENTS.--3 lbs. of eels, 1 onion, 2 oz. of butter, 3 blades of
Chapter 203: 195. INGREDIENTS.--3 large lobsters, or 6 small ones; the crumb of a
Chapter 204: 196. INGREDIENTS.--6 dozen of oysters, 2 quarts of white stock, 1/2 pint
Chapter 205: 197. INGREDIENTS.--2 quarts of good mutton broth, 6 dozen oysters, 2 oz.
Chapter 206: 198. INGREDIENTS.--2 quarts of fish stock or water, 2 pints of prawns,
Chapter 207: CHAPTER VII.
Chapter 208: 199. IN NATURAL HISTORY, FISHES form the fourth class in the system of
Chapter 209: 200. IN STUDYING THE CONFORMATION OF FISHES, we naturally conclude that
Chapter 210: 201. THE PRINCIPAL INSTRUMENTS EMPLOYED BY FISHES to accelerate their
Chapter 211: 202. THE BODIES OF FISHES are mostly covered with a kind of horny
Chapter 212: 203. THE RESPIRATION OF FISHES is effected by means of those comb-like
Chapter 213: 204. THE POSITIONS OF THE TEETH OF FISHES are well calculated to excite
Chapter 214: 205. ALTHOUGH NATURALISTS HAVE DIVIDED FISHES into two great tribes, the
Chapter 215: 206. SOME OF THE ORGANS OF SENSE IN FISHES are supposed to be possessed
Chapter 216: 207. WITH RESPECT TO THE FOOD OF FISHES, this is almost universally
Chapter 217: 208. THE FECUNDITY OF FISHES has been the wonder of every natural
Chapter 218: 209. IN REFERENCE TO THE LONGEVITY OF FISHES, it is affirmed to surpass
Chapter 219: 210. FISHES ARE EITHER SOLITARY OR GREGARIOUS, and some of them migrate
Chapter 220: 211. AS THE NUTRITIVE PROPERTIES OF FISH are deemed inferior to those of
Chapter 221: 212. PASSING FROM AFRICA TO EUROPE, we come amongst a people who have,
Chapter 222: 213. THE GEOGRAPHICAL SITUATION OF GREECE was highly favourable for the
Chapter 223: 214. AS THE ROMANS, in a great measure, took their taste in the fine
Chapter 224: 215. THE LOVE OF FISH among the ancient Romans rose to a real mania.
Chapter 225: 216. FROM ROME TO GAUL is, considering the means of modern locomotion,
Chapter 226: 217. FROM GAUL WE CROSS TO BRITAIN, where it has been asserted, by, at
Chapter 227: 218. THE GENERAL USE OF FISH, as an article of human food among
Chapter 228: 219. IN DRESSING FISH, of any kind, the first point to be attended to,
Chapter 229: 220. WHEN FISH IS CHEAP AND PLENTIFUL, and a larger quantity is
Chapter 230: 221. FISH SHOULD BE PUT INTO COLD WATER, and set on the fire to do very
Chapter 231: 222. IN GARNISHING FISH, great attention is required, and plenty of
Chapter 232: 223. IF FISH IS TO BE FRIED OR BROILED, it must be dried in a nice soft
Chapter 233: 224. WHEN FISH IS BROILED, it must be seasoned, floured, and laid on a
Chapter 234: 225. IN CHOOSING FISH, it is well to remember that it is possible it may
Chapter 235: CHAPTER VIII.
Chapter 236: 226. INGREDIENTS.--1 tablespoonful of oil, 1/2 a glass of white wine,
Chapter 237: 227. INGREDIENTS.--2 dozen anchovies, 1/2 lb. of fresh butter.
Chapter 238: 228. INGREDIENTS.--Toast 2 or 3 slices of bread, or, if wanted very
Chapter 239: 227. Made mustard, or a few grains of cayenne, may be added to the paste
Chapter 240: 229. INGREDIENTS.--1/2 pint of port wine, a saltspoonful of salt, 2
Chapter 241: 230. INGREDIENTS.--1/4 lb. of salt to each gallon of water; a little
Chapter 242: 231. Cod may be boiled whole; but a large head and shoulders are quite
Chapter 243: 232. INGREDIENTS.--Sufficient water to cover the fish; 5 oz. of salt to
Chapter 244: 233. INGREDIENTS.--Sufficient water to cover the fish.
Chapter 245: 234. INGREDIENTS.--For forcemeat, 12 chopped oysters, 3 chopped
Chapter 246: 235. INGREDIENTS.--Any remains of cold cod, 12 oysters, sufficient
Chapter 247: 236. INGREDIENTS.--2 slices of cod; pepper and salt to taste; 1/2 a
Chapter 248: 237. INGREDIENTS.--2 slices of large cod, or the remains of any cold
Chapter 249: 238. INGREDIENTS.--1 large slice of cod, 1 oz. of butter, 1 chopped
Chapter 250: 239. INGREDIENTS.--Any remains of cold cod, 4 tablespoonfuls of béchamel
Chapter 251: 240. INGREDIENTS.--2 slices of cod, 1/4 lb. of butter, a little chopped
Chapter 252: 241. INGREDIENTS.--2 slices of crimped cod, 1 shalot, 1 slice of ham
Chapter 253: 242. INGREDIENTS--1 carp, forcemeat, bread crumbs, 1 oz. butter, 1/2
Chapter 254: 243. INGREDIENTS.--1 carp, salt, stock No. 105, 2 onions, 6 cloves, 12
Chapter 255: 244. INGREDIENTS.--1 crab, 2 tablespoonfuls of vinegar, 1 ditto of oil;
Chapter 256: 245. INGREDIENTS.--1 crab, nutmeg, salt and pepper to taste, 3 oz. of
Chapter 257: 246. Crayfish should be thrown into boiling water, to which has been
Chapter 258: 247. INGREDIENTS.--100 crayfish; pounded mace, pepper and salt to taste,
Chapter 259: 248. INGREDIENTS.--1/4 lb. of salt to each gallon of water.
Chapter 260: 249. INGREDIENTS.--4 small eels, sufficient water to cover them; a large
Chapter 261: 250. INGREDIENTS.--2 lbs. of eels, 1 pint of rich strong stock, No. 104,
Chapter 262: 251. INGREDIENTS.--2 lbs. of middling-sized eels, 1 pint of medium
Chapter 263: 252. INGREDIENTS.--1 lb. of eels, 1 egg, a few bread crumbs, hot lard.
Chapter 264: 253. INGREDIENTS.--1 lb. of eels, a little chopped parsley, 1 shalot;
Chapter 265: 254. INGREDIENTS.--1 large eel; pepper and salt to taste; 2 blades of
Chapter 266: 255. INGREDIENTS.--2 lbs. of eels, 1 carrot, 1 onion, a little flour, 1
Chapter 267: 256. INGREDIENTS.--5 or 6 young onions, a few mushrooms, when
Chapter 268: 257. INGREDIENTS.--Any remains of cold fish, such as cod or haddock; 2
Chapter 269: 258. INGREDIENTS.--The remains of any cold fish, 1 onion, 1 faggot of
Chapter 270: 259. INGREDIENTS.--Sufficient water to cover the flounders, salt in the
Chapter 271: 260. INGREDIENTS.--Flounders, egg, and bread crumbs; boiling lard.
Chapter 272: 261. INGREDIENTS.--Egg and bread crumbs sufficient for the quantity of
Chapter 273: 262. INGREDIENTS.--1 gurnet, 6 oz. of salt to each gallon of water.
Chapter 274: 263. INGREDIENTS.--A nice forcemeat (_see_ Forcemeats), butter to taste,
Chapter 275: 264. INGREDIENTS.--Sufficient water to cover the fish; 1/4 lb. of salt
Chapter 276: 265. Dried haddock should be gradually warmed through, either before or
Chapter 277: 266. INGREDIENTS.--1 large thick haddock, 2 bay-leaves, 1 small bunch of
Chapter 278: 267. The best way to cook these is to make incisions in the skin across
Chapter 279: 268. INGREDIENTS.--12 herrings, 4 bay-leaves, 12 cloves, 12 allspice, 2
Chapter 280: 269. INGREDIENTS.--Any cold fish, 1 teacupful of boiled rice, 1 oz. of
Chapter 281: 270. INGREDIENTS.--1/4 lb. of salt to each gallon of water.
Chapter 282: 271. INGREDIENTS.--1 lobster, 2 oz. of butter, grated nutmeg; salt,
Chapter 283: 272. INGREDIENTS.--1 hen lobster, lettuces, endive, small salad
Chapter 284: 273. INGREDIENTS.--1 lobster, 4 tablespoonfuls of white stock, 2
Chapter 285: 274. INGREDIENTS.--1 lobster, 2 onions, 1 oz. butter, 1 tablespoonful of
Chapter 286: 275. INGREDIENTS.--1 large hen lobster, 1 oz. fresh butter, 1/2
Chapter 287: 276. When the lobster is boiled, rub it over with a little salad-oil,
Chapter 288: 277. INGREDIENTS.--Minced lobster, 4 tablespoonfuls of béchamel, 6 drops
Chapter 289: 278. INGREDIENTS.--2 lobsters; seasoning to taste, of nutmeg, pounded
Chapter 290: 279. INGREDIENTS.--4 middling-sized mackerel, a nice delicate forcemeat
Chapter 291: 280. INGREDIENTS.--1/4 lb. of salt to each gallon of water.
Chapter 292: 281. INGREDIENTS.--Pepper and salt to taste, a small quantity of oil.
Chapter 293: 282. INGREDIENTS.--2 large mackerel, 1 oz. butter, 1 small bunch of
Chapter 294: 283. INGREDIENTS.--12 peppercorns, 2 bay-leaves, 1/2 pint of vinegar, 4
Chapter 295: 284. INGREDIENTS.--1/4 lb. of salt to each gallon of water.
Chapter 296: 285. INGREDIENTS.--Oiled paper, thickening of butter and flour, 1/2
Chapter 297: 286. INGREDIENTS.--3 dozen oysters, 2 oz. butter, 1 tablespoonful of
Chapter 298: 287. INGREDIENTS.--Oysters, say 1 pint, 1 oz. butter, flour, 2
Chapter 299: 288. INGREDIENTS.--1 pint of oysters, 1 oz. of butter, flour, 1/3 pint
Chapter 300: 289. INGREDIENTS.--2 dozen oysters, 2 oz. butter, 3 tablespoonfuls of
Chapter 301: 290. Put them in a tub, and cover them with salt and water. Let them
Chapter 302: 291. INGREDIENTS.--1/2 pint of oysters, 2 eggs, 1/2 pint of milk,
Chapter 303: 292. INGREDIENTS.--1/4 lb. of salt to each gallon of water.
Chapter 304: 293. INGREDIENTS.--Egg and bread crumbs, hot lard.
Chapter 305: 294. INGREDIENTS.--Equal quantities of stock No. 105 and sherry, 1
Chapter 306: 295. INGREDIENTS.--1/4 lb. of salt to each gallon of water; a little
Chapter 307: 296. INGREDIENTS.--1 or 2 pike, a nice delicate stuffing (_see_
Chapter 308: 298. INGREDIENTS.--4 or 5 plaice, 2 onions, 1/2 oz. ground ginger, 1
Chapter 309: 299. INGREDIENTS.--1/4 lb. salt to each gallon of water.
Chapter 310: 300. Cover a dish with a large cup reversed, and over that lay a small
Chapter 311: 301. INGREDIENTS.--6 oz. of salt to each gallon of water,--sufficient
Chapter 312: 302. INGREDIENTS.--2 slices of salmon, 1/4 lb. batter, 1/2 teaspoonful
Chapter 313: 303. INGREDIENTS.--A piece of salmon, say 3 lbs., a high seasoning of
Chapter 314: 304. Salmon is frequently dressed in this way at many fashionable
Chapter 315: 305. INGREDIENTS.--Any remains of boiled salmon, 3/4 pint of strong or
Chapter 316: 306. Cut the slices 1 inch thick, and season them with pepper and salt;
Chapter 317: 307. INGREDIENTS.--2 slices of salmon, 2 chopped shalots, a little
Chapter 318: 308. INGREDIENTS.--Salmon, 1/2 oz. of whole pepper, 1/2 oz. of whole
Chapter 319: 309. INGREDIENTS.--Salmon; pounded mace, cloves, and pepper to taste; 3
Chapter 320: 310. INGREDIENTS.--1 bream. Seasoning to taste of salt, pepper, and
Chapter 321: 311. INGREDIENTS.--1 shad, oil, pepper, and salt.
Chapter 322: 312. INGREDIENTS.--1 pint of shelled shrimps, 1/4 lb. of fresh butter, 1
Chapter 323: 313. INGREDIENTS.--1 pint of picked prawns or shrimps, 3/4 pint of stock
Chapter 324: 314. INGREDIENTS.--1/4 lb. of salt to each gallon of water.
Chapter 325: 315. INGREDIENTS.--1/8 lb. of salt to each gallon of water.
Chapter 326: 316. INGREDIENTS.--2 or 3 slices of skate, 1/2 pint of vinegar, 2 oz. of
Chapter 327: 317. INGREDIENTS.--Skate, sufficient vinegar to cover them, salt and
Chapter 328: 318. INGREDIENTS.--12 smelts, bread crumbs, 1/4 lb. of fresh butter, 2
Chapter 329: 319. INGREDIENTS.--Egg and bread crumbs, a little flour; boiling lard.
Chapter 330: 320. INGREDIENTS.--2 soles, 1/4 lb. of butter, egg, and bread crumbs,
Chapter 331: 321. INGREDIENTS.--1/4 lb. salt to each gallon of water.
Chapter 332: 322. INGREDIENTS.--The remains of cold boiled sole or cod, seasoning to
Chapter 333: 323. INGREDIENTS.--2 soles; salt, cayenne, and pounded mace to taste;
Chapter 334: 324. INGREDIENTS.--2 soles; salt, pepper, and grated nutmeg to taste;
Chapter 335: 325. INGREDIENTS.--2 middling-sized soles, 1 small one, 1/2 teaspoonful
Chapter 336: 326. Soles for filleting should be large, as the flesh can be more
Chapter 337: 327. INGREDIENTS.--2 middling-sized soles, hot lard or clarified
Chapter 338: 328. INGREDIENTS.--1 pint of milk, 1 pint of water, 1 oz. butter, 1 oz.
Chapter 339: 329. Sprats should be cooked very fresh, which can be ascertained by
Chapter 340: 330. INGREDIENTS.--2 eggs, flour, bread crumbs; seasoning of salt and
Chapter 341: 331. Dried sprats should be put into a basin, and boiling water poured
Chapter 342: 332. INGREDIENTS.--1 small sturgeon, salt and pepper to taste, 1 small
Chapter 343: 333. INGREDIENTS.--Veal stuffing, buttered paper, the tail-end of a
Chapter 344: 334. INGREDIENTS.--1/2 pint of stock No. 105, 1/2 pint of port wine, 1
Chapter 345: 335. INGREDIENTS.--1/2 pint of stock No. 105, 1/2 pint of Madeira or
Chapter 346: 336. INGREDIENTS.--2 middling-sized trout, 1/2 onion cut in thin slices,
Chapter 347: 337. INGREDIENTS.--6 oz. of salt to each gallon of water.
Chapter 348: 338. Take the crumb of a stale loaf, cut it into small pyramids with
Chapter 349: 339. INGREDIENTS.--The remains of cold turbot, lobster sauce left from
Chapter 350: 340. INGREDIENTS.--The remains of cold turbot, Italian sauce. (See
Chapter 351: 341. INGREDIENTS.--The remains of cold turbot. For sauce, 2 oz. of
Chapter 352: 342. INGREDIENTS.--Remains of cold turbot, béchamel (_see_ Sauces),
Chapter 353: 343. INGREDIENTS.--1/4 lb. of salt to each gallon of water.
Chapter 354: 344. INGREDIENTS.--Salt and water, flour.
Chapter 355: 345. INGREDIENTS.--Egg and bread crumbs, a little flour, hot lard or
Chapter 356: 346. INGREDIENTS.--4 whiting, butter, 1 tablespoonful of minced parsley,
Chapter 357: 347. INGREDIENTS.-1 bunch of sweet herbs chopped very fine; butter.
Chapter 358: 348. INGREDIENTS.--A little flour, hot lard, seasoning of salt.
Chapter 359: 349. INGREDIENTS.--2 tench, 2 eels, 2 onions, a faggot of herbs, 4
Chapter 360: 350. INGREDIENTS.--Remains of cold fish of any sort, 1/2 pint of cream,
Chapter 361: 351. INGREDIENTS.--Any cold fish, 1 egg, milk, 1 large blade of pounded
Chapter 362: 352. Perch, tench, soles, eels, and flounders are considered the best
Chapter 363: 353. SUPPLY OF FISH TO THE LONDON MARKET.--From Mr. Mayhew's work on
Chapter 364: CHAPTER IX.
Chapter 365: 354. AN ANECDOTE IS TOLD of the prince de Soubise, who, intending to
Chapter 366: 355. THE PREPARATION AND APPEARANCE OF SAUCES AND GRAVIES are of the
Chapter 367: 356. THE GENERAL BASIS OF MOST GRAVIES and some sauces is the same stock
Chapter 368: 357. BROWN SAUCES, generally speaking, should scarcely be so thick as
Chapter 369: 358. SAUCES SHOULD POSSESS A DECIDED CHARACTER; and whether sharp or
Chapter 370: 359. GRAVIES AND SAUCES SHOULD BE SENT TO TABLE VERY HOT; and there is
Chapter 371: 360. ALTHOUGH PICKLES MAY BE PURCHASED at shops at as low a rate as they
Chapter 372: 361. FOR FORCEMEATS, SPECIAL ATTENTION IS NECESSARY. The points which
Chapter 373: CHAPTER X.
Chapter 374: 362. INGREDIENTS.--4 anchovies, 1 oz. of butter, 1/2 pint of melted
Chapter 375: 363. INGREDIENTS.--6 good-sized apples, sifted sugar to taste, a piece
Chapter 376: 364. INGREDIENTS.--6 good-sized apples, 1/2 pint of brown gravy, cayenne
Chapter 377: 365. INGREDIENTS.--1 bunch of green asparagus, salt, 1 oz. of fresh
Chapter 378: 366. INGREDIENTS.--4 lbs. of knuckle of veal, 1 cow-heel, 3 or 4 slices
Chapter 379: 367. INGREDIENTS.--1 small bunch of parsley, 2 cloves, 1/2 bay-leaf, 1
Chapter 380: 368. INGREDIENTS.--2 onions, 1 blade of mace, mushroom trimmings, a
Chapter 381: 369. INGREDIENTS.--Sufficient vinegar to cover the beets, 2 oz. of whole
Chapter 382: 370. INGREDIENTS.--1 tablespoonful of scraped horseradish, 1 teaspoonful
Chapter 383: 371. INGREDIENTS.--1 pint of milk, 3/4 of the crumb of a stale loaf, 1
Chapter 384: 372. INGREDIENTS.--Giblets of poultry, 3/4 lb. of the crumb of a stale
Chapter 385: 373. The browning for soups (_see_ No. 108) answers equally well for
Chapter 386: 374. INGREDIENTS.--1/4 lb. of butter, 1 tablespoonful of minced parsley,
Chapter 387: 375. Put the butter in a basin before the fire, and when it melts, stir
Chapter 388: 376. INGREDIENTS.--1/4 lb. of butter, a dessertspoonful of flour, 1
Chapter 389: 377. INGREDIENTS.--2 oz. of butter, 1 dessertspoonful of flour, salt to
Chapter 390: 378. INGREDIENTS.--1/4 lb. of fresh butter, 1 tablespoonful of flour,
Chapter 391: 380. INGREDIENTS.--1 teaspoonful of flour, 2 oz. butter, 1/3 pint of
Chapter 392: 381. INGREDIENTS.--1 head of garlic, 1/2 oz. cayenne, 2 teaspoonfuls of
Chapter 393: 382. INGREDIENTS.--1/2 pint of melted butter (No. 376), 3 tablespoonfuls
Chapter 394: 383. INGREDIENTS.--1/2 pint of melted butter No. 376, 3 dessertspoonfuls
Chapter 395: 384. INGREDIENTS.--1/2 pint of melted butter, No. 376, 2 tablespoonfuls
Chapter 396: 385. INGREDIENTS.--Vinegar, 1/4 oz. of pounded mace, and 1/4 oz. of
Chapter 397: 386. INGREDIENTS.--1/2 oz. of cayenne pepper, 1/2 pint of strong spirit,
Chapter 398: 387. INGREDIENTS.--6 heads of celery, 1 pint of white stock, No. 107, 2
Chapter 399: 388. INGREDIENTS.--4 heads of celery, 1/2 pint of melted butter, made
Chapter 400: 389. INGREDIENTS.--1/4 oz. of celery-seed, 1 pint of vinegar.
Chapter 401: 390. INGREDIENTS.--1/2 lb. of chestnuts, 1/2 pint of white stock, 2
Chapter 402: 391. INGREDIENTS.--1/2 lb. of chestnuts, 1/2 pint of stock No. 105, 2
Chapter 403: 392. INGREDIENTS.--1-1/2 lbs. of moist sugar, 3/4 lb. of salt, 1/4 lb.
Chapter 404: 393. INGREDIENTS.--50 fresh red English chilies, 1 pint of vinegar.
Chapter 405: 394. INGREDIENTS.-1 glass of port wine, 2 tablespoonfuls of Harvey's
Chapter 406: 395. Consommé is made precisely in the same manner as stock No. 107,
Chapter 407: 396. INGREDIENTS.--1 crab; salt, pounded mace, and cayenne to taste; 1/2
Chapter 408: 397. INGREDIENTS.--1/3 pint of cream, 2 oz. of butter, 1 teaspoonful of
Chapter 409: 398. INGREDIENTS.--3 or 4 cucumbers, 2 oz. of butter, 6 tablespoonfuls
Chapter 410: 399. INGREDIENTS.--1 oz. of whole pepper, 1 oz. of bruised ginger;
Chapter 411: 400. INGREDIENTS.--3 or four cucumbers, 1/2 pint of white stock, No.
Chapter 412: 401. INGREDIENTS.--10 large cucumbers, or 12 smaller ones, 1 quart of
Chapter 413: 402. INGREDIENTS.--Cucumbers, salt.
Chapter 414: 403. INGREDIENTS.--Salt and water; 1 lb. of lump sugar, the rind of 1
Chapter 415: 404. INGREDIENTS.--1 pint of milk, 2 eggs, 3 oz. of pounded sugar, 1
Chapter 416: 405. INGREDIENTS.--1/2 teaspoonful of flour, 2 oz. of butter, 4
Chapter 417: 406. INGREDIENTS.--6 tablespoonfuls of Béchamel, No. 367, seasoning to
Chapter 418: 407. INGREDIENTS.--16 eggs, 1 quart of vinegar, 1/2 oz. of Black pepper,
Chapter 419: 408. INGREDIENTS.--8 eggs, a little flour; seasoning to taste of salt.
Chapter 420: 409. INGREDIENTS.--4 eggs, 1/2 pint of melted butter, No. 376; when
Chapter 421: 410. INGREDIENTS.--1/4 pint of walnut ketchup, 1/4 pint of mushroom
Chapter 422: 411. INGREDIENTS.--2 slices of lean ham, 1 lb. of veal, 1-1/2 pint of
Chapter 423: 412. INGREDIENTS.--1/2 pint of melted butter, No. 376, rather more than
Chapter 424: 413. INGREDIENTS.--1-1/2 oz. of cayenne, 2 tablespoonfuls of walnut
Chapter 425: 414. INGREDIENTS.--1 middling-sized lobster, 1/2 an anchovy, 1 head of
Chapter 426: 415. INGREDIENTS.--1 lb. of veal, 1 lb. of fat bacon; salt, cayenne,
Chapter 427: 416. INGREDIENTS.--1 oz. of fresh butter, 1 oz. of suet, 1 oz. of fat
Chapter 428: 417. INGREDIENTS.--2 oz. of ham or lean bacon, 1/4 lb. of suet, the rind
Chapter 429: 418. INGREDIENTS.--3 oz. of bread crumbs, 1 teaspoonful of minced
Chapter 430: 419. It will be well to state, in the beginning of this recipe, that
Chapter 431: 420. INGREDIENTS.--The crumb of 2 penny rolls, 4 tablespoonfuls of white
Chapter 432: 421. Put the udder into a stewpan with sufficient water to cover it; let
Chapter 433: 422. INGREDIENTS.--Equal quantities of veal, panada (No. 420), and
Chapter 434: 423. SOYER'S RECIPE FOR FORCEMEATS.--Take a pound and a half of lean
Chapter 435: 424. Cut the bread into thin slices, place them in a cool oven
Chapter 436: 425. Cut the bread into thin slices, and stamp them out in whatever
Chapter 437: 426. Proceed as above, by frying some slices of bread cut in any
Chapter 438: 427. INGREDIENTS.--1 small carrot, a small faggot of sweet herbs,
Chapter 439: 428. INGREDIENTS.--Salt and water, 1 oz. of bruised ginger, 1/2 oz. of
Chapter 440: 429. INGREDIENTS.--1 pint of green gooseberries, 3 tablespoonfuls of
Chapter 441: 430. INGREDIENTS.--Stock No. 104 or 107, doubling the quantity of meat
Chapter 442: 431. INGREDIENTS.--1/4 pint of sorrel-juice, 1 glass of sherry, 1/2 pint
Chapter 443: 432. Either of the stocks, Nos. 104, 105, or 107, will be found to
Chapter 444: 433. INGREDIENTS.--Gravy, salt.
Chapter 445: 434. INGREDIENTS.--1/2 lb. of shin of beef, 1/2 onion, 1/4 carrot, 2 or
Chapter 446: 435. INGREDIENTS.--1/2 lb. of lean beef, 1/2 pint of cold water, 1
Chapter 447: 436. INGREDIENTS.--2 oz. of butter, 2 large onions, 2 lbs. of shin of
Chapter 448: 437. INGREDIENTS.--2 large onions, 1 large carrot, 2 oz. of butter, 3
Chapter 449: 438. INGREDIENTS.--2 lbs. of shin of beef, 1 large onion or a few
Chapter 450: 439. INGREDIENTS.--The necks, feet, livers, and gizzards of the fowls, 1
Chapter 451: 440. INGREDIENTS.--Bones and trimmings of the cooked joint intended for
Chapter 452: 441. INGREDIENTS.--2 lbs. of shin of beef, 1/4 lb. of lean ham, 1 onion
Chapter 453: 442. INGREDIENTS.--2 slices of nicely flavoured lean ham, any poultry
Chapter 454: 443. INGREDIENTS.--Bones and trimmings of cold roast or boiled veal,
Chapter 455: 444. INGREDIENTS.--Trimmings of venison, 3 or 4 mutton shank-bones, salt
Chapter 456: 445. On a very dry day, gather the herbs, just before they begin to
Chapter 457: 446. INGREDIENTS.--1 oz. of dried lemon-thyme, 1 oz. of dried winter
Chapter 458: 447. INGREDIENTS.--4 tablespoonfuls of grated horseradish, 1 teaspoonful
Chapter 459: 448. INGREDIENTS.--1/4 lb. of scraped horseradish, 1 oz. of minced
Chapter 460: 449. INGREDIENTS.--1/4 lb. of coriander-seed, 1/4 lb. of turmeric, 2 oz.
Chapter 461: 450. INGREDIENTS.--1/4 lb. of the best mustard, 1/4 lb. of flour, 1/2
Chapter 462: 451. INGREDIENTS.--To each gallon of vinegar allow 6 cloves of garlic,
Chapter 463: 452. INGREDIENTS.--8 oz. of sharp, sour apples, pared and cored; 8 oz.
Chapter 464: 453. INGREDIENTS.--A few chopped mushrooms and shalots, 1/2 pint of
Chapter 465: 454. INGREDIENTS.--1/2 pint of white stock, No. 107; 2 tablespoonfuls of
Chapter 466: 455. INGREDIENTS.--6 lemons, 2 quarts of boiling water; to each quart of
Chapter 467: 456. INGREDIENTS.--6 lemons, 1 lb. of fine salt; to each quart of
Chapter 468: 457. INGREDIENTS.--1 small lemon, 3/4 pint of melted butter, No. 380.
Chapter 469: 458. INGREDIENTS.--3/4 pint of cream, the rind and juice of 1 lemon, 1/2
Chapter 470: 459. INGREDIENTS.--Walnuts. To each quart of walnut-juice allow 3 quarts
Chapter 471: 460. INGREDIENTS.--1 pint of brandy, the rind of two small lemons, 2 oz.
Chapter 472: 461. INGREDIENTS.--The yolks of 3 eggs, 8 tablespoonfuls of milk or
Chapter 473: 462. INGREDIENTS.--The liver of a fowl, one lemon, salt to taste, 1/2
Chapter 474: 463. INGREDIENTS.--The liver of a fowl, one tablespoonful of minced
Chapter 475: 464. INGREDIENTS.--1 middling-sized hen lobster, 3/4 pint of melted
Chapter 476: 465. INGREDIENTS.--1/4 lb. of butter, 2 dessertspoonfuls of minced
Chapter 477: 466. INGREDIENTS.--1 slice of minced ham, a few poultry-trimmings, 2
Chapter 478: 467. INGREDIENTS.--1/2 pint of melted butter, No. 376; 1 heaped
Chapter 479: 468. INGREDIENTS.--The yolks of 2 eggs, 6 tablespoonfuls of salad-oil, 4
Chapter 480: 469. INGREDIENTS.--4 dessertspoonfuls of chopped mint, 2
Chapter 481: 470. INGREDIENTS.--Vinegar, mint.
Chapter 482: 471. INGREDIENTS.--To each gallon of vinegar allow 1/4 lb. of bruised
Chapter 483: 472. INGREDIENTS.--To each peck of mushrooms 1/2 lb. of salt; to each
Chapter 484: 473. _Mode_.--Wipe them clean, take away the brown part, and peel off
Chapter 485: 474. INGREDIENTS.--1/2 pint of button mushrooms, 1/2 pint of good beef
Chapter 486: 475. INGREDIENTS.--Rather more than 1/2 pint of button mushrooms,
Chapter 487: 476. INGREDIENTS.--1/2 pint of melted butter, made with milk, No. 380;
Chapter 488: 477. INGREDIENTS.--1/2 peck of large mushrooms, 2 onions, 12 cloves, 1/4
Chapter 489: 478. INGREDIENTS.--Sufficient vinegar to cover the mushrooms; to each
Chapter 490: 479. INGREDIENTS.--1 pint of mushroom-buttons, salt to taste, a little
Chapter 491: 480. INGREDIENTS.--Mustard, salt, and water.
Chapter 492: 481. INGREDIENTS.--Horseradish vinegar, cayenne, 1/2 a teacupful of
Chapter 493: 482. INGREDIENTS.--To each pint of vinegar, 1 oz. of salt, 6
Chapter 494: 483. INGREDIENTS.--1/2 pint of Béchamel, No. 367, 1 bay-leaf, seasoning
Chapter 495: 484. INGREDIENTS.--9 large onions, or 12 middling-sized ones, 1 pint of
Chapter 496: 485. INGREDIENTS.--6 large onions, rather more than 1/2 pint of good
Chapter 497: 486. INGREDIENTS.--Pickling onions; to each quart of vinegar, 2
Chapter 498: 487. INGREDIENTS.--1 gallon of pickling onions, salt and water, milk; to
Chapter 499: 488. INGREDIENTS.--1/2 pint of white stock, No. 107, 1 small onion, 3 or
Chapter 500: 489. INGREDIENTS.--1/2 pint of bread crumbs, 1-1/2 oz. of chopped suet
Chapter 501: 490. INGREDIENTS.--Sufficient oysters to fill a pint measure, 1 pint of
Chapter 502: 491. INGREDIENTS.--100 oysters; to each 1/2 pint of vinegar, 1 blade of
Chapter 503: 492. INGREDIENTS.--3 dozen oysters, 1/2 pint of melted butter, made with
Chapter 504: 493. INGREDIENTS.--2 tablespoonfuls of minced parsley, 1/2 pint of
Chapter 505: 494. INGREDIENTS.--Parsley, hot lard or clarified dripping.
Chapter 506: 495. Procure some nice young parsley; wash it and dry it thoroughly in a
Chapter 507: 496. Use freshly-gathered parsley for keeping, and wash it perfectly
Chapter 508: 497. INGREDIENTS.--Equal quantities of medium-sized onions, cucumbers,
Chapter 509: 498. INGREDIENTS.--Red cabbages, salt and water; to each quart of
Chapter 510: 499. INGREDIENTS.--1 wineglassful of brandy, 2 oz. of very fresh butter,
Chapter 511: 500. INGREDIENTS.--1/2 pint of walnut pickle, 1/2 pint of port wine, 1
Chapter 512: 501. INGREDIENTS.--1 teaspoonful of mushroom ketchup, 1 teaspoonful of
Chapter 513: 502. INGREDIENTS.--2-1/2 pints of walnut pickle, 1-1/2 oz. of shalots, 1
Chapter 514: 503. INGREDIENTS.--4 eggs, 1/2 tablespoonful of made mustard, salt and
Chapter 515: 504. INGREDIENTS.--4 large onions, 10 sage-leaves, 1/4 lb. of bread
Chapter 516: 505. SOYER'S RECIPE FOR GOOSE STUFFING.--Take 4 apples, peeled and
Chapter 517: 506. INGREDIENTS.--1 teaspoonful of mixed mustard, 1 teaspoonful of
Chapter 518: 507. INGREDIENTS.--4 eggs, 1 teaspoonful of mixed mustard, 1/4
Chapter 519: 508. INGREDIENTS.--1 egg, 1 teaspoonful of salad oil, 1 teaspoonful of
Chapter 520: 509. INGREDIENTS.--1/2 pint of sauce tournée (No. 517), the yolks of 2
Chapter 521: 510. INGREDIENTS.--Green walnuts. To every pint of juice, 1 lb. of
Chapter 522: 511. INGREDIENTS.--The spawn of 1 lobster, 1 oz. of butter, 1/2 pint of
Chapter 523: 512. INGREDIENTS.--1/2 pint of Espagnole (No. 411), 3 onions, 2
Chapter 524: 513. INGREDIENTS.--2 oz. of butter, 1 small carrot, 6 shalots, 1 small
Chapter 525: 514. INGREDIENTS.--1/4 lb. of butter, 1/4 lb. of pounded sugar, a
Chapter 526: 515. INGREDIENTS.--2 oz. of butter, 3 onions, 1 teaspoonful of flour, 4
Chapter 527: 516. INGREDIENTS.--1 oz. of whole black pepper, 1/2 oz. of allspice, 1
Chapter 528: 517. INGREDIENTS.--1 pint of white stock (No. 107), thickening of flour
Chapter 529: 518. INGREDIENTS.--A small jar of red-currant jelly, 1 glass of port
Chapter 530: 519. INGREDIENTS.--1 glass of port wine, 1 tablespoonful of Leamington
Chapter 531: 520. INGREDIENTS.--6 oz. of lean pork, 6 oz. of fat pork, both weighed
Chapter 532: 521. INGREDIENTS.--3 lbs. of shin of beef, 1 calf's-foot, 3 lbs. of
Chapter 533: 522. INGREDIENTS.--1/3 pint of melted butter (No. 376), 1/4 pint of
Chapter 534: 523. INGREDIENTS.--2 handfuls of spinach.
Chapter 535: 524. INGREDIENTS.--3 drachms each of ginger, black pepper, and cinnamon,
Chapter 536: 525. INGREDIENTS.--6 oz. of butter, 9 oz. of flour.
Chapter 537: 526. Allow the same proportions of butter and flour as in the preceding
Chapter 538: 527. INGREDIENTS.--Onions, vinegar; salt and cayenne to taste.
Chapter 539: 528. INGREDIENTS.--1/2 oz. of cayenne pepper, 5 cloves of garlic, 2
Chapter 540: 529. INGREDIENTS.--6 tomatoes, 2 shalots, 1 clove, 1 blade of mace, salt
Chapter 541: 530. INGREDIENTS.--To every quart of tomato-pulp allow 1 pint of cayenne
Chapter 542: 531. INGREDIENTS.--1 dozen tomatoes, 2 teaspoonfuls of the best powdered
Chapter 543: 532. INGREDIENTS.--3 dozen tomatoes; to every pound of tomato-pulp allow
Chapter 544: 533. INGREDIENTS.--To 6 quarts of vinegar allow 1 lb. of salt, 1/4 lb.
Chapter 545: 534. INGREDIENTS.--100 walnuts, salt and water. To each quart of vinegar
Chapter 546: 535. INGREDIENTS.--100 walnuts, 1 handful of salt, 1 quart of vinegar,
Chapter 547: 536. INGREDIENTS.--1/2 sieve of walnut-shells, 2 quarts of water, salt,
Chapter 548: 537. INGREDIENTS.--1/2 pint of white stock (No. 107), 1/2 pint of cream,
Chapter 549: 538. INGREDIENTS.--2 oz. of butter, 2 small onions, 1 carrot, 1/2 a
Chapter 550: 539. INGREDIENTS.--1-1/2 pint of milk, 1-1/2 oz. of rice, 1 strip of
Chapter 551: CHAPTER XI.
Chapter 552: 540. In Our "INTRODUCTION TO COOKERY" (_see_ No. 76) we have described
Chapter 553: 541. BRILLAT SAVARIN says, that raw flesh has but one
Chapter 554: 542. SUBSEQUENTLY TO THE CROAT MODE, which, doubtless, was in fashion in
Chapter 555: 543. THE INHABITANTS OF THE MARIAN ISLANDS, which were discovered in
Chapter 556: 544. FIRE HAVING BEEN DISCOVERED, mankind endeavoured to make use of it
Chapter 557: 545. MEAT, THEN, PLACED ON BURNING FUEL was found better than when raw:
Chapter 558: 546. HAVING THUS BRIEFLY TRACED A HISTORY OF GASTRONOMICAL PROGRESSES,
Chapter 559: 547. IN THIS COUNTRY, plain boiling, roasting, and baking are the usual
Chapter 560: 548. THESE INTERESTING FACTS, discovered in the laboratory, throw a
Chapter 561: 549. THE JUICE OF FLESH IS WATER, holding in solution many substances
Chapter 562: 550. DURING THE OPERATIONS OF BOILING, BOASTING, AND BAKING, fresh beef
Chapter 563: 551. THE DIFFERENCE BETWEEN ROASTING MEAT AND BAKING IT, may be
Chapter 564: 552. SHOULD THE OVEN BE VERY BRISK, it will be found necessary to cover
Chapter 565: 553. BY MEANS OF A JAR, many dishes, which will be enumerated under
Chapter 566: 554. ALL DISHES PREPARED FOR BAKING should be more highly seasoned than
Chapter 567: 555. A BAKING-DISH, of which we give an engraving, should not be less
Chapter 568: 556. BOILING, or the preparation of meat by hot water, though one of the
Chapter 569: 557. MANY WRITERS ON COOKERY assert that the meat to be boiled should be
Chapter 570: 558. THE OBJECTIONS WE HAVE RAISED to the practice of putting meat on
Chapter 571: 559. FOR BOILING MEAT, the softer the water is, the better. When spring
Chapter 572: 560. THE FIRE MUST BE WATCHED with great attention during the operation
Chapter 573: 561. THE TEMPERATURE AT WHICH WATER BOILS, under usual circumstances, is
Chapter 574: 562. THE SCUM WHICH RISES to the surface of the pot during the operation
Chapter 575: 563. WHEN TAKEN FROM THE POT, the meat must be wiped with a clean cloth,
Chapter 576: 564. THE TIME ALLOWED FOR THE OPERATION OF BOILING must be regulated
Chapter 577: 565. A FEW OBSERVATIONS ON THE NUTRITIVE VALUE OF SALTED MEAT may be
Chapter 578: 566. THE VESSELS USED FOR BOILING should be made of cast-iron, well
Chapter 579: 567. IN STEWING, IT IS NOT REQUISITE to have so great a heat as in
Chapter 580: 568. THE HOT-PLATE is a modern improvement on the old kitchen ranges,
Chapter 581: 569. GENERALLY SPEAKING, small dishes only are prepared by this mode of
Chapter 582: 570. THE UTENSILS USED FOR BROILING need but little description. The
Chapter 583: 571. THIS VERY FAVOURITE MODE OF COOKING may be accurately described as
Chapter 584: 572. THE PHILOSOPHY OF FRYING consists in this, that liquids subjected
Chapter 585: 573. IT IS TO BE ESPECIALLY REMEMBERED, in connection with frying, that
Chapter 586: 574. THE UTENSILS USED FOR THE PURPOSES OF FRYING are confined to
Chapter 587: 575. GAS-COOKING can scarcely now be considered a novelty,--many
Chapter 588: 576. THERE ARE, HOWEVER, WE THINK, MANY OBJECTIONS to this mode of
Chapter 589: 577. OF THE VARIOUS METHODS OF PREPARING MEAT, ROASTING is that which
Chapter 590: 578. IF A SPIT is used to support the meat before the fire, it should be
Chapter 591: 579. KITCHENS IN LARGE ESTABLISHMENTS are usually fitted with what are
Chapter 592: 580. THE BOTTLE-JACK, of which we here give an illustration, with the
Chapter 593: 581. IN STIRRING THE FIRE, or putting fresh coals on it, the
Chapter 594: 582. UNDER EACH PARTICULAR RECIPE there is stated the time required for
Chapter 595: 583. WHITE MEATS, AND THE MEAT OF YOUNG ANIMALS, require to be very well
Chapter 596: 584. MUTTON AND BEEF, on the other hand, do not, generally speaking,
Chapter 597: CHAPTER XII.
Chapter 598: 585. BY THE GENERAL ASSENT OF MANKIND, THE EMPIRE OF NATURE has been
Chapter 599: 586. THIS CLASS OF ANIMALS embraces all those that nourish their young
Chapter 600: 587. THE GENERAL CHARACTERISTICS OF THE MAMMALIA have been frequently
Chapter 601: 588. ACCORDING TO THE DESIGN AND END OF NATURE, mammiferous animals are
Chapter 602: 589. IN THE GENERAL ECONOMY OF NATURE, this class of animals seems
Chapter 603: 590. AMONG THE VARIOUS BREEDS OF THE OX, upon which man has bestowed his
Chapter 604: 591. LONG-HORNS.--This is the prevailing breed in our midland counties
Chapter 605: 592. THE ALDERNEY.--Among the dairy breeds of England, the Alderney
Chapter 606: 593. SCOTTISH BREEDS.--Of these the Kyloe, which belongs to the
Chapter 607: 594. The general Mode of Slaughtering Oxen in this country is by
Chapter 608: 595. THE MANNER IN WHICH A SIDE OF BEEF is cut up in London, is shown in
Chapter 609: 596. THE MEAT ON THOSE PARTS OF THE ANIMAL in which the muscles are
Chapter 610: 597. THE NAMES OF THE SEVERAL JOINTS in the hind and fore quarters of a
Chapter 611: 1. Sirloin.--The two sirloins, cut together in one joint, form a baron;
Chapter 612: 8. Thin flank,--boiling.
Chapter 613: 9. Five ribs, called the fore-rib.--This is considered the primest
Chapter 614: 10. Four ribs, called the middle-rib,--greatly esteemed by housekeepers
Chapter 615: 12. Leg-of-mutton piece,--the muscles of the shoulder dissected from the
Chapter 616: 14. Neck, clod, and sticking-piece,--used for soups, gravies, stocks,
Chapter 617: 15. Shin,--stewing.
Chapter 618: CHAPTER XIII.
Chapter 619: 598. INGREDIENTS.--About 2 lbs. of cold roast beef, 2 small onions, 1
Chapter 620: 599. INGREDIENTS.--Slices of cold roast beef, salt and pepper to taste,
Chapter 621: 600. INGREDIENTS.--6 oz. of flour, 2 eggs, not quite 1 pint of milk,
Chapter 622: 601. INGREDIENTS.--About 3 lbs. of clod or sticking of beef, 2 oz. of
Chapter 623: 602. INGREDIENTS.--6 or 7 lbs. of the thick flank of beef, a few slices
Chapter 624: 603. INGREDIENTS.--3 dozen oysters, ingredients for oyster sauce (see
Chapter 625: 604. INGREDIENTS.--3 lbs. of rump-steak, seasoning to taste of salt,
Chapter 626: 605. INGREDIENTS.--2 lbs. of rump-steak, 2 kidneys, seasoning to taste
Chapter 627: 606. INGREDIENTS.--2 lbs. of steak, 8 potatoes, 1/4 lb. of butter, salt
Chapter 628: 607. INGREDIENTS.--Beef, water.
Chapter 629: 608. INGREDIENTS.--Beef, water.
Chapter 630: 609. SOYER'S RECIPE FOR PRESERVING THE GRAVY IN SALT MEAT, WHEN IT IS TO
Chapter 631: 610. INGREDIENTS.--The remains of cold roast beef; to each pound of cold
Chapter 632: 611. INGREDIENTS.--Steaks, a piece of butter the size of a walnut, salt
Chapter 633: 612. INGREDIENTS.--2 or 3 dozen small button mushrooms, 1 oz. of butter,
Chapter 634: 613. INGREDIENTS.--2 dozen oysters, 3 cloves, 1 blade of mace, 2 oz. of
Chapter 635: 614. INGREDIENTS.--The bones of ribs or sirloin; salt, pepper, and
Chapter 636: 615. INGREDIENTS.--1 heart, stuffing of veal forcemeat, No. 417.
Chapter 637: 616. INGREDIENTS.--A few thin slices of cold boiled beef; butter,
Chapter 638: 617. INGREDIENTS.--7 lbs. of the thin end of the flank of beef, 2 oz. of
Chapter 639: 618. INGREDIENTS.--2 lbs. of rump-steak, 1/4 lb. of butter, 1 pint of
Chapter 640: 619. INGREDIENTS.--1 lb. of rump-steak, salt and pepper to taste, 2 oz.
Chapter 641: 620. INGREDIENTS.--A few slices of tolerably lean cold roast or boiled
Chapter 642: 621. Good and fresh dripping answers very well for basting everything
Chapter 643: 622. Put the dripping into a clean saucepan, and let it boil for a few
Chapter 644: 623. INGREDIENTS.--About 4 lbs. of the inside fillet of the sirloin, 1
Chapter 645: 624. INGREDIENTS.--About 3 lbs. of the inside fillet of the sirloin (a
Chapter 646: 625. INGREDIENTS.--A few slices of cold salt beef, pepper to taste, 1/4
Chapter 647: 626. INGREDIENTS.--Steaks, butter or clarified dripping.
Chapter 648: 627. INGREDIENTS.--The remains of cold roast beef, pepper and salt to
Chapter 649: 628. INGREDIENTS.--Gravy saved from the meat, 1 teaspoonful of tomato
Chapter 650: 629. INGREDIENTS.--The remains of ribs or sirloin of beef, 2 onions, 1
Chapter 651: 630. This is preserved by salting and drying, either with or without
Chapter 652: 631. INGREDIENTS.--For a round of beef weighing 25 lbs. allow 3 oz. of
Chapter 653: 632. INGREDIENTS.--1 kidney, clarified butter, pepper and salt to taste,
Chapter 654: 633. INGREDIENTS.--1 kidney, 1 dessertspoonful of minced parsley, 1
Chapter 655: 634. Cut the kidney into thin slices, flour them, and fry of a nice
Chapter 656: 635. INGREDIENTS.--Bones, a small piece of common paste, a floured
Chapter 657: 636. INGREDIENTS.--1 oz. of butter, 1 small onion, 2 tablespoonfuls of
Chapter 658: 637. INGREDIENTS.--A few slices of cold roast beef, 3 oz. of butter,
Chapter 659: 638. INGREDIENTS.--1 cheek, salt and water, 4 or 5 onions, butter and
Chapter 660: 639. INGREDIENTS.--Ox-feet, the yolk of 1 egg, bread crumbs, parsley,
Chapter 661: 640. INGREDIENTS.--2 ox-tails, 1 onion, 3 cloves, 1 blade of mace, 1
Chapter 662: 641. INGREDIENTS.--1 gallon of soft water, 3 lbs. of coarse salt, 6 oz.
Chapter 663: 642. INGREDIENTS.--2 lbs. of lean beef, 1 tablespoonful of water, 1/4
Chapter 664: 643. INGREDIENTS.--The remains of cold roast or boiled beef, 1/4 lb. of
Chapter 665: 644. INGREDIENTS.--Rib of beef bones, 1 onion chopped fine, a few slices
Chapter 666: 645. INGREDIENTS.--The remains of cold roast beef; to each pound of meat
Chapter 667: 646. INGREDIENTS.--About 5 lbs. of the inside of the sirloin, 2 glasses
Chapter 668: 647. INGREDIENTS.--The remains of cold roast or boiled beef, seasoning
Chapter 669: 648. INGREDIENTS.--From 5 to 10 lbs. of rib of beef, sufficient brine to
Chapter 670: 649. INGREDIENTS.--About 6 or 8 lbs. of the brisket of beef, 4 or 5
Chapter 671: 650. INGREDIENTS.--2 lbs. of rump-steak, 1 egg, 1 tablespoonful of
Chapter 672: 651. INGREDIENTS.--The remains of underdone cold roast beef, bread
Chapter 673: 652. INGREDIENTS.--2 tails, 1-1/2 pint of stock, No. 105, salt and
Chapter 674: 653. INGREDIENTS.--4 palates, sufficient gravy to cover them (No. 438),
Chapter 675: 654. INGREDIENTS.--6 lbs. of salt, 2 lbs. of fine sugar, 3 oz. of
Chapter 676: 655. INGREDIENTS.--For 14 lbs. of a round of beef allow 1-1/2 lb. of
Chapter 677: 656. INGREDIENTS.--About 2 lbs. of cold roast beef, 6 onions, pepper,
Chapter 678: 657. INGREDIENTS.--Beef, a little salt.
Chapter 679: 658. INGREDIENTS.--1 or 2 ribs of beef.
Chapter 680: 659. INGREDIENTS.--Beef, a little salt.
Chapter 681: 660. INGREDIENTS.--1/2 round of beef, 4 oz. of sugar, 1 oz. of powdered
Chapter 682: 661. INGREDIENTS.--10 lbs. of lean beef, 1 lb. of treacle, 1 oz. of
Chapter 683: 662. INGREDIENTS.--To every lb. of suet allow 2 lbs. of lean beef;
Chapter 684: 663. INGREDIENTS.--2 lbs. of rump-steak, forcemeat No. 417, pepper and
Chapter 685: 664. INGREDIENTS.--A few slices of cold roast beef, 4 or 5 potatoes, a
Chapter 686: 665. INGREDIENTS.--14 lbs. of the thick flank or rump of beef, 1/2 lb.
Chapter 687: 666. INGREDIENTS.--About 2 lbs. of beef or rump steak, 3 onions, 2
Chapter 688: 667. INGREDIENTS.--3 roots of celery, 1 pint of gravy, No. 436, 2 onions
Chapter 689: 668. INGREDIENTS.--A few thick steaks of cold ribs or sirloin of beef, 2
Chapter 690: 669. INGREDIENTS.--7 lbs. of a brisket of beef, vinegar and salt, 6
Chapter 691: 670. INGREDIENTS.--1/2 rump of beef, sufficient stock to cover it (No.
Chapter 692: 671. INGREDIENTS.--A shin of beef, 1 head of celery, 1 onion, a faggot
Chapter 693: 672. INGREDIENTS.--1-1/2 lb. of rump-steak, 1 sheep's kidney, pepper and
Chapter 694: 673. INGREDIENTS.--1 tongue, a bunch of savoury herbs, water.
Chapter 695: 674. INGREDIENTS.--For a tongue of 7 lbs., 1 oz. of saltpetre, 1/2 oz.
Chapter 696: 675. INGREDIENTS.--9 lbs. of salt, 8 oz. of sugar, 9 oz. of powdered
Chapter 697: 676. INGREDIENTS.--6 oz. of salt, 2 oz. of bay-salt, 1 oz. of saltpetre,
Chapter 698: 677. INGREDIENTS.--Tripe, onion sauce, No. 484, milk and water.
Chapter 699: CHAPTER XIV.
Chapter 700: 678. OF ALL WILD or DOMESTICATED ANIMALS, the sheep is, without
Chapter 701: 679. THIS VALUABLE ANIMAL, of which England is estimated to maintain an
Chapter 702: 680. THE GREAT OBJECT OF THE GRAZIER is to procure an animal that will
Chapter 703: 681. THE MORE REMOVED FROM THE NATURE of the animal is the food on which
Chapter 704: 682. NO OTHER ANIMAL, even of the same order, possesses in so remarkable
Chapter 705: 683. THE DIFFERENCE IN THE QUALITY OF THE FLESH in various breeds is a
Chapter 706: 684. THE NUMEROUS VARIETIES of sheep inhabiting the different regions of
Chapter 707: 685. THE EFFECTS PRODUCED BY CHANGE OF CLIMATE, accident, and other
Chapter 708: 686. THE SOUTH-DOWN, the LEICESTER, the BLACK-FACED, and the CHEVIOT.
Chapter 709: 687. SOUTH-DOWNS.--It appears, as far as our investigation can trace the
Chapter 710: 688. THE LEICESTER.--It was not till the year 1755 that Mr. Robert
Chapter 711: 689. BLACK-FACED, on HEATH-BRED SHEEP.--This is the most hardy of all
Chapter 712: 690. THE CHEVIOT.--From the earliest traditions, these hills in the
Chapter 713: 691. THOUGH THE ROMNEY MARSHES, that wide tract of morass and lowland
Chapter 714: 692. THE ROMNEY MARSH BREED is a large animal, deep, close, and compact,
Chapter 715: 693. DIFFERENT NAMES HAVE BEEN GIVEN to sheep by their breeders,
Chapter 716: 694. THE MODE OF SLAUGHTERING SHEEP is perhaps as humane and expeditious
Chapter 717: 695. ALMOST EVERY LARGE CITY has a particular manner of cutting up, or,
Chapter 718: 696. THE GENTLE AND TIMID DISPOSITION of the sheep, and its defenceless
Chapter 719: 697. THE VALUE OF THE SHEEP seems to have been early understood by Adam
Chapter 720: 698. THOUGH THE LAMBING SEASON IN THIS COUNTRY usually commences in
Chapter 721: 699. FROM THE LARGE PROPORTION OF MOISTURE OR FLUIDS contained in the
Chapter 722: 700. LAMB, in the early part of the season, however reared, is in
Chapter 723: 701. IN THE PURCHASING OF LAMB FOR THE TABLE, there are certain signs by
Chapter 724: 702. MODE OF CUTTING UP A SIDE OF LAMB IN LONDON.--1, 1. Ribs; 2.
Chapter 725: CHAPTER XV.
Chapter 726: 703. INGREDIENTS.--The remains of any joint of cold roast mutton, 1 or 2
Chapter 727: 704. INGREDIENTS.--Breast of mutton, bread crumbs, 2 tablespoonfuls of
Chapter 728: 705. INGREDIENTS.--Mutton, water, salt.
Chapter 729: 706. INGREDIENTS.--A small leg of mutton, weighing 6 or 7 lbs.,
Chapter 730: 707. INGREDIENTS.--The chump end of a loin of mutton, buttered paper,
Chapter 731: 708. INGREDIENTS.--1 small leg of mutton, 4 carrots, 3 onions, 1 faggot
Chapter 732: 709. INGREDIENTS.--Breast of mutton, 2 onions, salt and pepper to taste,
Chapter 733: 710. INGREDIENTS.--A few slices of cold mutton, tomato sauce, No. 529.
Chapter 734: 711. INGREDIENTS.--Loin of mutton, pepper and salt, a small piece of
Chapter 735: 712. INGREDIENTS.--1-1/2 lb. of leg, loin, or neck of mutton, 2 onions,
Chapter 736: 713. INGREDIENTS.--The remains of any joint of cold mutton, 2 onions,
Chapter 737: 714. INGREDIENTS.--The remains of cold loin or neck of mutton, 1 egg,
Chapter 738: 715. INGREDIENTS.--1/2 lb. of cold mutton, 2 oz. of beef suet, pepper
Chapter 739: 716. INGREDIENTS.--4 lbs. of the middle or best end of the neck of
Chapter 740: 717. INGREDIENTS.--Breast or scrag of mutton, flour, pepper and salt to
Chapter 741: 718. INGREDIENTS.--The remains of cold neck or loin of mutton, 2 oz. of
Chapter 742: 719. INGREDIENTS.--The remains of cold roast shoulder or leg of mutton,
Chapter 743: 720. INGREDIENTS.--About 1 lb. of underdone cold mutton, 2 lettuces, 1
Chapter 744: 721. INGREDIENTS.--3 lbs. of the loin or neck of mutton, 5 lbs. of
Chapter 745: 722. INGREDIENTS.--2 or 3 lbs. of the breast of mutton, 1-1/2 pint of
Chapter 746: 723. INGREDIENTS.--About 3 lbs. of the neck of mutton, clarified butter,
Chapter 747: 724. INGREDIENTS.--Sheep kidneys, pepper and salt to taste.
Chapter 748: 725. INGREDIENTS.--Kidneys, butter, pepper and salt to taste.
Chapter 749: 726. INGREDIENTS.--Haunch of mutton, a little salt, flour.
Chapter 750: 727. INGREDIENTS.--Leg of mutton, a little salt.
Chapter 751: 728. INGREDIENTS.--Loin of mutton, a little salt.
Chapter 752: 729. INGREDIENTS.--About 6 lbs. of a loin of mutton, 1/2 teaspoonful of
Chapter 753: 730. INGREDIENTS.--4 lbs. of the middle, or best end of the neck of
Chapter 754: 731. INGREDIENTS.--A few slices of a cold leg or loin of mutton, salt
Chapter 755: 732. INGREDIENTS.--About 3 lbs. of the best end of the neck of mutton,
Chapter 756: 733. INGREDIENTS.--The remains of a cold leg, loin, or neck of mutton,
Chapter 757: 734. INGREDIENTS.--2 lbs. of the neck or loin of mutton, weighed after
Chapter 758: 735. INGREDIENTS.--About 2 lbs. of the chump end of the loin of mutton,
Chapter 759: 736. INGREDIENTS.--The remains of a cold neck or loin of mutton, 2 oz.
Chapter 760: 737. INGREDIENTS.--Neck of mutton; a little salt.
Chapter 761: 738. INGREDIENTS.--Saddle of mutton; a little salt.
Chapter 762: 739. INGREDIENTS.--Shoulder of mutton; a little salt.
Chapter 763: 740. INGREDIENTS.--6 sheep's brains, vinegar, salt, a few slices of
Chapter 764: 741. INGREDIENTS.--12 feet, 1/4 lb. of beef or mutton suet, 2 onions, 1
Chapter 765: 742. INGREDIENTS.--1 sheep's head, sufficient water to cover it, 3
Chapter 766: 743. INGREDIENTS.--6 oz. of flour, 1 pint of milk, 3 eggs, butter, a few
Chapter 767: 744. INGREDIENTS.--1 breast of lamb, a few slices of bacon, 1/4 pint of
Chapter 768: 745. INGREDIENTS.--1 breast of lamb, pepper and salt to taste,
Chapter 769: 746. INGREDIENTS.--Loin of lamb, pepper and salt to taste.
Chapter 770: 747. INGREDIENTS.--8 cutlets, egg and bread crumbs, salt and pepper to
Chapter 771: 748. INGREDIENTS.--1 lb. of lamb's fry, 3 pints of water, egg and bread
Chapter 772: 749. INGREDIENTS.--The remains of a cold shoulder of lamb, pepper and
Chapter 773: 750. INGREDIENTS.--Lamb, a little salt.
Chapter 774: 751. INGREDIENTS.--Leg of lamb, Béchamel sauce, No. 367.
Chapter 775: 752. INGREDIENTS.--Lamb, a little salt.
Chapter 776: 753. INGREDIENTS.--1 loin of lamb, a few slices of bacon, 1 bunch of
Chapter 777: 754. INGREDIENTS.--Lamb; a little salt.
Chapter 778: 755. INGREDIENTS.--Lamb; a little salt.
Chapter 779: 756. INGREDIENTS.--Shoulder of lamb, forcemeat No. 417, trimmings of
Chapter 780: 757. INGREDIENTS.--2 or 3 sweetbreads, 1/2 pint of veal stock, white
Chapter 781: 758. INGREDIENTS.--Sweetbreads, egg and bread crumbs, 1/2 pint of gravy,
Chapter 782: 759. A deep cut should, in the first place, be made quite down to the
Chapter 783: 760. This homely, but capital English joint, is almost invariably served
Chapter 784: 761. There is one point in connection with carving a loin of mutton
Chapter 785: 762. Although we have heard, at various intervals, growlings expressed
Chapter 786: 763. This is a joint not difficult to carve. The knife should be drawn
Chapter 787: 764. We always think that a good and practised carver delights in the
Chapter 788: CHAPTER XVI.
Chapter 789: 765. THE HOG belongs to the order _Mammalia_, the genus _Sus scrofa_,
Chapter 790: 766. FROM THE NUMBER AND POSITION OF THE TEETH, physiologists are
Chapter 791: 767. THUS THE PIG TRIBE, though not a ruminating mammal, as might be
Chapter 792: 768. THOUGH THE HOOF IN THE HOG is, as a general rule, cloven, there are
Chapter 793: 769. WHATEVER DIFFERENCE IN ITS PHYSICAL NATURE, climate and soil may
Chapter 794: 770. IN THE MOSAICAL LAW, the pig is condemned as an unclean beast, and
Chapter 795: 771. SETTING HIS COARSE FEEDING AND SLOVENLY HABITS OUT OF THE QUESTION,
Chapter 796: 772. FROM THE GROSSNESS OF HIS FEEDING, the large amount of aliment he
Chapter 797: 773. TO COUNTERACT THE CONSEQUENCE OF A VIOLATION OF THE PHYSICAL LAWS,
Chapter 798: 774. IT IS A REMARKABLE FACT that, though every one who keeps a pig
Chapter 799: 775. THOUGH SUBJECT TO SO MANY DISEASES, no domestic animal is more
Chapter 800: 776. WE HAVE ALREADY SAID that no other animal yields man so _many_
Chapter 801: 777. THOUGH DESTITUTE OF THE HIDE, HORNS, AND HOOFS, constituting the
Chapter 802: 778. OF THE NUMEROUS VARIETIES OF THE DOMESTICATED HOG, the following
Chapter 803: 779. THE GREAT QUALITY FIRST SOUGHT FOR IN A HOG is a capacious stomach,
Chapter 804: 780. THE CHIEF POINTS SOUGHT FOR IN THE CHOICE OF A HOG are breadth of
Chapter 805: 781. THE BERKSHIRE PIG IS THE BEST KNOWN AND MOST ESTEEMED of all our
Chapter 806: 782. NEXT TO THE FORMER, THE ESSEX takes place in public estimation,
Chapter 807: 783. THE YORKSHIRE, CALLED ALSO THE OLD LINCOLNSHIRE, was at one time
Chapter 808: 784. THOUGH ALMOST EVERY COUNTRY IN ENGLAND can boast some local variety
Chapter 809: 785. THERE IS NO VARIETY OF THIS USEFUL ANIMAL that presents such
Chapter 810: 786. WHEN JUDICIOUSLY FED ON VEGETABLE DIET, and this obese tendency
Chapter 811: 787. THE WILD BOAR is a much more cleanly and sagacious animal than the
Chapter 812: 788. THERE ARE TWO POINTS to be taken into consideration by all breeders
Chapter 813: 789. THE ESTIMATED NUMBER OF PIGS IN GREAT BRITAIN is supposed to exceed
Chapter 814: 790. THE BEST AND MOST HUMANE MODE OF KILLING ALL LARGE HOGS is to
Chapter 815: 791. IN THE COUNTRY, where for ordinary consumption the pork killed for
Chapter 816: 792. IN FRESH PORK, the leg is the most economical family joint, and the
Chapter 817: 793. COMPARATIVELY SPEAKING, very little difference exists between the
Chapter 818: 794. PORK, TO BE PRESERVED, is cured in several ways,--either by
Chapter 819: 795. THE PRACTICE IN VOGUE FORMERLY in this country was to cut out the
Chapter 820: 1. The leg.
Chapter 821: 4. The hand.
Chapter 822: 6. The cheek.
Chapter 823: CHAPTER XVII.
Chapter 824: 796. INGREDIENTS.--The remains of cold roast loin of pork, 1 oz. of
Chapter 825: 797. INGREDIENTS.--Loin of pork, pepper and salt to taste.
Chapter 826: 798. INGREDIENTS.--Loin or fore-loin, of pork, egg and bread crumbs,
Chapter 827: 799. INGREDIENTS.--2 lbs. of cold roast pork, pepper and salt to taste,
Chapter 828: 800. INGREDIENTS.--Leg of pork, a little oil for stuffing. (See Recipe
Chapter 829: 504. Brush the joint over with a little salad-oil (this makes the
Chapter 830: 801. INGREDIENTS.--The remains of cold roast pork, 2 onions, 1
Chapter 831: 802. INGREDIENTS.--Bacon; eggs.
Chapter 832: 803. Before purchasing bacon, ascertain that it is perfectly free from
Chapter 833: 804. INGREDIENTS.--Bacon; water.
Chapter 834: 805. INGREDIENTS.--1-1/2 lb. of coarse sugar, 1-1/2 lb. of bay-salt, 6
Chapter 835: 806. THE TWO SIDES THAT REMAIN, and which are called flitches, are to be
Chapter 836: 807. THE PLACE FOR SALTING SHOULD, like a dairy, always be cool, but
Chapter 837: 808. To KEEP THE BACON SWEET AND GOOD, and free from hoppers, sift fine
Chapter 838: 809. FOR SIMPLE GENERAL RULES; these may be safely taken as a guide; and
Chapter 839: 810. INGREDIENTS.--Ham; a common crust.
Chapter 840: 811. INGREDIENTS.--Ham, water, glaze or raspings.
Chapter 841: 812. INGREDIENTS.--Vinegar and water, 2 heads of celery, 2 turnips, 3
Chapter 842: 813. INGREDIENTS.--Ham; eggs.
Chapter 843: 814. INGREDIENTS.--To 4 lbs. of lean ham allow 1 lb. of fat, 2
Chapter 844: 815. INGREDIENTS.--To 2 lbs. of lean ham allow 1/2 lb. of fat, 1
Chapter 845: 816. INGREDIENTS.--For 2 hams weighing about 16 or 18 lbs. each, allow 1
Chapter 846: 817. INGREDIENTS.--2 lbs. of treacle, 1/2 lb. of saltpetre, 1 lb. of
Chapter 847: 818. INGREDIENTS.--3 lbs. of common salt, 3 lbs. of coarse sugar, 1 lb.
Chapter 848: 819. INGREDIENTS.--To a ham from 10 to 12 lbs., allow 1 lb. of coarse
Chapter 849: 820. Take an old hogshead, stop up all the crevices, and fix a place to
Chapter 850: 821. INGREDIENTS.--To every 14 lbs. of meat, allow 2 oz. of saltpetre, 2
Chapter 851: 822. The carcass of the hog, after hanging over-night to cool, is laid
Chapter 852: 823. INGREDIENTS.--1 pig's face; salt. For brine, 1 gallon of spring
Chapter 853: 824. INGREDIENTS.--1-1/2 lb. of pig's fry, 2 onions, a few sage-leaves,
Chapter 854: 825. Melt the inner fat of the pig, by putting it in a stone jar, and
Chapter 855: 826. INGREDIENTS.--Leg of pork; salt.
Chapter 856: 827. INGREDIENTS.--Pork; a little powdered sage.
Chapter 857: 828. INGREDIENTS.--Bacon and larding-needle.
Chapter 858: 829. INGREDIENTS.--Pork; a little salt.
Chapter 859: 830. INGREDIENTS.--Salt, 4 oz. of saltpetre, 2 oz. of bay-salt, 4 oz. of
Chapter 860: 831. INGREDIENTS.--The liver and lights of a pig, 6 or 7 slices of
Chapter 861: 832. INGREDIENTS.--A thin slice of bacon, 1 onion, 1 blade of mace, 6
Chapter 862: 833. INGREDIENTS.--1/4 lb. of saltpetre; salt.
Chapter 863: 834. INGREDIENTS.--Pork; water.
Chapter 864: 835. INGREDIENTS.--For the crust, 5 lbs. of lard to 14 lbs. of flour,
Chapter 865: 836. INGREDIENTS.--2 lbs. of flour, 1/2 lb. of butter, 1/2 lb. of mutton
Chapter 866: 837. INGREDIENTS.--1 lb. of pork, fat and lean, without skin or gristle;
Chapter 867: 838. INGREDIENTS.--Sausages; a small piece of butter.
Chapter 868: 839. INGREDIENTS.--To every lb. of lean pork, add 3/4 lb. of fat bacon,
Chapter 869: 840. Put the pig into cold water directly it is killed; let it remain
Chapter 870: 841. INGREDIENTS.--Pig, 6 oz. of bread crumbs, 16 sage-leaves, pepper
Chapter 871: 842. A sucking-pig seems, at first sight, rather an elaborate dish, or
Chapter 872: 843. In cutting a ham, the carver must be guided according as he desires
Chapter 873: 844. This joint, which is such a favourite one with many people, is easy
Chapter 874: CHAPTER XVIII.
Chapter 875: 845. ANY REMARKS MADE ON THE CALF OR THE LAMB must naturally be in a
Chapter 876: 846. UNDER THE ARTIFICIAL SYSTEM adopted in the rearing of domestic
Chapter 877: 847. THE COW GOES WITH YOUNG FOR NINE MONTHS, and the affection and
Chapter 878: 848. IN A STATE OF NATURE, the cow, like the deer, hides her young in
Chapter 879: 849. IN SOME COUNTRIES, to please the epicurean taste of vitiated
Chapter 880: 850. THE WEANING OF CALVES is a process that requires a great amount of
Chapter 881: 851. IT IS SOMETIMES A MATTER OF CONSIDERABLE TROUBLE to induce the
Chapter 882: 852. AS THE CALF PROGRESSES TOWARDS HIS TENTH WEEK, his diet requires to
Chapter 883: 853. THERE WAS NO SPECIES OF SLAUGHTERING practised in this country so
Chapter 884: 854. THE MANNER OF CUTTING UP VEAL for the English market is to divide
Chapter 885: 2. The chump, consisting of the rump
Chapter 886: 4. The hock, or hind knuckle.
Chapter 887: 855. THE SEVERAL PARTS OF A MODERATELY-SIZED WELL-FED CALF, about eight
Chapter 888: CHAPTER XIX.
Chapter 889: 856. INGREDIENTS.--1/2 lb. of cold roast veal, a few slices of bacon, 1
Chapter 890: 857. INGREDIENTS.--Veal; a little flour.
Chapter 891: 858. INGREDIENTS.--Breast of veal, 2 oz. of butter, a bunch of savoury
Chapter 892: 859. INGREDIENTS.--A few slices of cold roast veal, a few slices of cold
Chapter 893: 860. INGREDIENTS.--2 calf's feet, 2 slices of bacon, 2 oz. of butter, 2
Chapter 894: 861. INGREDIENTS.--A set of calf's feet; for the batter allow for each
Chapter 895: 862. INGREDIENTS.--A calf's head, 4 tablespoonfuls of minced parsley, 4
Chapter 896: 863. INGREDIENTS.--The remains of a boiled calf's head, 1-1/2 pint of
Chapter 897: 864. INGREDIENTS.--The remains of a cold calf's head, rather more than
Chapter 898: 865. INGREDIENTS.--The remains of cold roast veal, 4 onions, 2 apples
Chapter 899: 866. INGREDIENTS.--About 3 lbs. of the prime part of the leg of veal,
Chapter 900: 867. INGREDIENTS.--Neck of veal, salt and pepper to taste, the yolk of 1
Chapter 901: 868. INGREDIENTS.--2 or 3 lbs. of veal cutlets, egg and bread crumbs, 2
Chapter 902: 869. INGREDIENTS.--2 to 3 lbs. of the loin or neck of veal, 10 or 12
Chapter 903: 870. INGREDIENTS.--The remains of cold roast veal, a little butter,
Chapter 904: 871. INGREDIENTS.--The remains of cold roast veal, 1/2 teaspoonful of
Chapter 905: 872. INGREDIENTS.--Veal, forcemeat No. 417, melted butter.
Chapter 906: 873. INGREDIENTS.--A small fillet of veal, forcemeat No. 417, thickening
Chapter 907: 874. INGREDIENTS.--A piece of the fat side of a leg of veal (about 3
Chapter 908: 875. INGREDIENTS.--The best end of a neck of veal (about 2-1/2 lbs.),
Chapter 909: 876. INGREDIENTS.--Calf's head, boiling water, bread crumbs, 1 large
Chapter 910: 877. INGREDIENTS.--Calf's head, water, a little salt, 4 tablespoonfuls
Chapter 911: 878. INGREDIENTS.--The remains of a cold boiled calf's head, 1 quart of
Chapter 912: 879. INGREDIENTS.--About 2 lbs. of the prime part of the leg of veal, a
Chapter 913: 880. INGREDIENTS.--A calf's liver, flour, a bunch of savoury herbs,
Chapter 914: 881. INGREDIENTS.--2 or 3 lbs. of liver, bacon, pepper and salt to
Chapter 915: 882. INGREDIENTS.--A calf's liver, vinegar, 1 onion, 3 or 4 sprigs of
Chapter 916: 883. INGREDIENTS.--A small fillet of veal, 1 pint of Béchamel sauce No.
Chapter 917: 884. INGREDIENTS.--Knuckle of veal, pepper and salt to taste, flour, 1
Chapter 918: 885. INGREDIENTS.--Knuckle of veal, 1 onion, 2 blades of mace, 1
Chapter 919: 886. INGREDIENTS.--Veal; melted butter.
Chapter 920: 887. INGREDIENTS.--Loin of veal, 1/2 teaspoonful of minced lemon-peel,
Chapter 921: 888. INGREDIENTS.--The chump end of a loin of veal, forcemeat No. 417, a
Chapter 922: 889. INGREDIENTS.--The remains of a fillet of veal, 1 pint of Béchamel
Chapter 923: 890. INGREDIENTS.--The remains of cold roast fillet or loin of veal,
Chapter 924: 891. INGREDIENTS.--3/4 lb. of minced cold roast veal, 3 oz. of ham, 1
Chapter 925: 892. INGREDIENTS.--3/4 lb. of cold roast veal, a small slice of bacon,
Chapter 926: 893. INGREDIENTS.--The best end of the neck of veal (from 3 to 4 lbs.),
Chapter 927: 894. INGREDIENTS.--Veal, melted butter, forcemeat balls.
Chapter 928: 895. INGREDIENTS.--A few thin slices of cold fillet of veal, a few thin
Chapter 929: 896. INGREDIENTS.--Cold roast veal, a few slices of cold ham, 1 egg
Chapter 930: 897. INGREDIENTS.--2 lbs. of veal cutlets, 1 or 2 slices of lean bacon
Chapter 931: 898. INGREDIENTS.--2 lbs. of veal cutlets, 1/2 lb. of boiled ham, 2
Chapter 932: 899. INGREDIENTS.--To every lb. of veal allow 1/4 lb. of ham, cayenne
Chapter 933: 900. INGREDIENTS.--The remains of cold veal, 1 oz. of butter, 1/2 pint
Chapter 934: 901. INGREDIENTS.--A few slices of cold roast veal, a few slices of ham
Chapter 935: 902. INGREDIENTS.--The remains of a cold fillet of veal, egg and bread
Chapter 936: 903. INGREDIENTS.--A shoulder of veal, a few slices of ham or bacon,
Chapter 937: 904. INGREDIENTS.--Equal quantities of fat bacon and lean veal; to every
Chapter 938: 905. INGREDIENTS.--3 or 4 lbs. of the loin or neck of veal, 15 young
Chapter 939: 906. INGREDIENTS.--3 sweetbreads, egg and bread crumbs, oiled butter, 3
Chapter 940: 907. INGREDIENTS.--3 sweetbreads, egg and bread crumbs, 1/4 lb. of
Chapter 941: 908. INGREDIENTS.--3 sweetbreads, 1 pint of white stock No. 107,
Chapter 942: 909. INGREDIENTS.--The gristles from 2 breasts of veal, stock No. 107, 1
Chapter 943: 910. INGREDIENTS.--The gristles from 2 breasts of veal, stock No. 107, 1
Chapter 944: 911. INGREDIENTS.--Half a calf's head, or the remains of a cold boiled
Chapter 945: 912. The carving of a breast of veal is not dissimilar to that of a
Chapter 946: 913. This is not altogether the most easy-looking dish to cut when it is
Chapter 947: 914. The carving of this joint is similar to that of a round of beef.
Chapter 948: 915. The engraving, showing the dotted line from 1 to 2, sufficiently
Chapter 949: 916. As is the case with a loin of mutton, the careful jointing of a
Chapter 950: CHAPTER XX.
Chapter 951: 917. THE DIVISIONS OF BIRDS are founded principally on their habits of
Chapter 952: 918. THE MECHANISM WHICH ENABLES BIRDS to wing their course through the
Chapter 953: 919. IN THE CONSTRUCTION OF THE EYES of birds, there is a peculiarity
Chapter 954: 920. AMONGST THE MANY PECULIARITIES IN THE CONSTRUCTION OF BIRDS, not
Chapter 955: 921. BIRDS ARE DISTRIBUTED OVER EVERY PART OF THE GLOBE, being found in
Chapter 956: 922. IF THE BEAUTY OF BIRDS were not a recommendation to their being
Chapter 957: 923. IN REFERENCE TO THE FOOD OF BIRDS, we find that it varies, as it
Chapter 958: 924. ALL BIRDS BEING OVIPAROUS, the eggs which they produce after the
Chapter 959: 925. BIRDS HOWEVER, DO NOT LAY EGGS before they have some place to put
Chapter 960: CHAPTER XXI.
Chapter 961: 926. INGREDIENTS.--2 chickens; seasoning to taste of salt, white pepper,
Chapter 962: 927. INGREDIENTS.--The remains of cold roast or boiled fowl, fried
Chapter 963: 928. INGREDIENTS.--The remains of cold roast chicken or fowl; to every
Chapter 964: 929. INGREDIENTS.--2 small fowls or 1 large one, white pepper and salt
Chapter 965: 930. INGREDIENTS.--The remains of cold roast chicken; to every lb. of
Chapter 966: 931. INGREDIENTS.--The remains of cold roast or boiled chicken, 2
Chapter 967: 932. INGREDIENTS.--The remains of cold roast duck, rather more than 1
Chapter 968: 933. INGREDIENTS.--1 large duck, pepper and salt to taste, good beef
Chapter 969: 934. INGREDIENTS.--A couple of ducks; sage-and-onion stuffing No. 504; a
Chapter 970: 935. INGREDIENTS.--The remains of cold roast duck, 2 oz. of butter, 3 or
Chapter 971: 936. INGREDIENTS.--The remains of cold roast duck, 1/2 pint of good
Chapter 972: 937. INGREDIENTS.--The remains of cold roast duck, 1/2 pint of good
Chapter 973: 938. INGREDIENTS.--A pair of fowls; water.
Chapter 974: 939. INGREDIENTS.--A large fowl, seasoning, to taste, of pepper and
Chapter 975: 940. INGREDIENTS.--1 fowl, mutton broth, 2 onions, 2 small blades of
Chapter 976: 941. INGREDIENTS.--1 fowl, 2 oz. of butter, 3 onions sliced, 1 pint of
Chapter 977: 942. INGREDIENTS.--The remains of cold roast fowls, 2 large onions, 1
Chapter 978: 943. INGREDIENTS.--A pair of fowls, 1 pint of Béchamel, No, 367, a few
Chapter 979: 944. INGREDIENTS.--1 young fowl, 3 dozen oysters, the yolks of 2 eggs,
Chapter 980: 945. INGREDIENTS.--2 small fowls or 1 large one, 3 oz. of butter, a
Chapter 981: 946. INGREDIENTS.--The remains of cold roast fowl, 1 strip of
Chapter 982: 947. INGREDIENTS.--The remains of cold roast fowls, vinegar, salt and
Chapter 983: 948. INGREDIENTS.--The remains of cold roast fowl, vinegar, salt and
Chapter 984: 949. INGREDIENTS.--1 large fowl, 4 tablespoonfuls of salad oil, 1
Chapter 985: 950. INGREDIENTS.--The remains of cold roast fowl, 6 tablespoonfuls of
Chapter 986: 951. INGREDIENTS.--The remains of cold roast fowls, 3 shalots, 2 blades
Chapter 987: 952. INGREDIENTS.--A pair of fowls; a little flour.
Chapter 988: 953. INGREDIENTS.--1/4 lb. of rice, 1 quart of stock or broth, 3 oz. of
Chapter 989: 954. INGREDIENTS.--3 or 4 shalots, 1 oz. of butter, 1 teaspoonful of
Chapter 990: 955. INGREDIENTS.--The remains of cold roast fowl, 1 pint of water, 1
Chapter 991: 956. INGREDIENTS.--The remains of cold roast fowl, 2 hard-boiled eggs,
Chapter 992: 958. INGREDIENTS.--The remains of cold roast or boiled fowl, 1/2
Chapter 993: 959. INGREDIENTS.--The remains of cold roast fowl, 3 or 4 sliced onions,
Chapter 994: 960. INGREDIENTS.--The remains of cold roast fowl, 2 oz. of butter,
Chapter 995: 961. INGREDIENTS.--The remains of cold roast fowls, 1 pint of Béchamel
Chapter 996: 962. INGREDIENTS.--A cold roast fowl, Mayonnaise sauce No. 468, 4 or 5
Chapter 997: 963. INGREDIENTS.--1 lb. of rice, 2 oz. of butter, a fowl, 2 quarts of
Chapter 998: 964. INGREDIENTS.--A fowl, a large bunch of water-cresses, 3
Chapter 999: 965. INGREDIENTS.--A large fowl, forcemeat No. 417, a little flour.
Chapter 1000: 966. INGREDIENTS.--A set of duck or goose giblets, 1 lb. of rump-steak,
Chapter 1001: 967. INGREDIENTS.--The remains of cold roast goose, 2 onions, 2 oz. of
Chapter 1002: 968. INGREDIENTS.--Goose, 4 large onions, 10 sage-leaves, 1/4 lb. of
Chapter 1003: 969. INGREDIENTS.--Goose, 3 oz. of butter, pepper and salt to taste.
Chapter 1004: 970. INGREDIENTS.--A Guinea-fowl, lardoons, flour, and salt.
Chapter 1005: 971. INGREDIENTS.--A few thin slices of beef, the same of bacon, 9
Chapter 1006: 972. INGREDIENTS.--Larks, egg and bread crumbs, fresh butter.
Chapter 1007: 973. INGREDIENTS.--Pigeons, 3 oz. of butter, pepper and salt to taste.
Chapter 1008: 974. INGREDIENTS.--Pigeons, 3 oz. of butter, pepper and salt to taste.
Chapter 1009: 975. INGREDIENTS.--1-1/2 lb. of rump-steak, 2 or 3 pigeons, 3 slices of
Chapter 1010: 976. INGREDIENTS.--6 pigeons, a few slices of bacon, 3 oz. of butter, 2
Chapter 1011: 977. INGREDIENTS.--Rabbit; water.
Chapter 1012: 978. INGREDIENTS.--1 rabbit, 2 oz. of butter, 3 onions, 1 pint of stock
Chapter 1013: 979. INGREDIENTS.--1 rabbit, flour, dripping, 1 oz. of butter, 1
Chapter 1014: 980. INGREDIENTS.--1 rabbit, 1/4 lb. of butter, salt and pepper to
Chapter 1015: 981. INGREDIENTS.--1 rabbit, a few slices of ham, salt and white pepper
Chapter 1016: 982. INGREDIENTS.--1 rabbit, 3 teaspoonfuls of flour, 3 sliced onions, 2
Chapter 1017: 983. INGREDIENTS.--1 rabbit, forcemeat No. 417, buttered paper,
Chapter 1018: 984. INGREDIENTS.--1 rabbit, 2 large onions, 6 cloves, 1 small
Chapter 1019: 985. INGREDIENTS.--1 rabbit, a few strips of bacon, rather more than 1
Chapter 1020: 986. INGREDIENTS.--Turkey; forcemeat No. 417.
Chapter 1021: 987. INGREDIENTS.--The remains of cold turkey; to every 1/2 lb. of meat
Chapter 1022: 988. INGREDIENTS.--The remains of cold roast or boiled turkey; a strip
Chapter 1023: 989. INGREDIENTS.--The remains of cold roast turkey, 1 onion, pepper and
Chapter 1024: 990. INGREDIENTS.--Turkey; forcemeat No. 417.
Chapter 1025: 991. INGREDIENTS.--Turkey poult; butter.
Chapter 1026: 992. After the fowl has been drawn and singed, wipe it inside and out
Chapter 1027: 993. A turkey is boned exactly in the same manner; but as it requires a
Chapter 1028: 994. Cut through the skin down the centre of the back, and raise the
Chapter 1029: 995. First carve them entirely into joints, then remove the bones,
Chapter 1030: 996. INGREDIENTS.--Wheatears; fresh butter.
Chapter 1031: 997. THE GUINEA-PIG.--This common hutch-companion of the rabbit,
Chapter 1032: 998. THE CYGNET.--The Cygnet, or the young Swan, was formerly
Chapter 1033: 999. No dishes require so much knowledge and skill in their carving as
Chapter 1034: 1000. This will not be found a very difficult member of the poultry
Chapter 1035: 1001. Generally speaking, it is not necessary so completely to cut up a
Chapter 1036: 1002. It would not be fair to say that this dish bodes a great deal of
Chapter 1037: 1003. A very straightforward plan is adopted in carving a pigeon: the
Chapter 1038: 1004. In carving a boiled rabbit, let the knife be drawn on each side of
Chapter 1039: 1005. A noble dish is a turkey, roast or boiled. A Christmas dinner,
Chapter 1040: CHAPTER XXII.
Chapter 1041: 1006. THE COMMON LAW OF ENGLAND has a maxim, that goods, in which no
Chapter 1042: 1007. THE OBJECT OF THESE LAWS, however, is not wholly confined to the
Chapter 1043: 1008. THE EXERCISE OR DIVERSION OF PURSUING FOUR-FOOTED BEASTS OF GAME
Chapter 1044: 1009. IN PURSUING FOUR-FOOTED BEASTS, such as deer, boars, and hares,
Chapter 1045: 1010. THE THEMES WHICH FORM THE MINSTRELSY OF THE EARLIEST AGES, either
Chapter 1046: 1011. ALTHOUGH THE ANCIENT BRITONS FOLLOWED HUNTING, however, they did
Chapter 1047: 1012. NOR WAS EDWARD the only English sovereign who delighted in the
Chapter 1048: 1013. THAT HUNTING HAS IN MANY INSTANCES BEEN CARRIED TO AN EXCESS is
Chapter 1049: 1014. DEER AND HARES may be esteemed as the only four-footed animals now
Chapter 1050: 1015. THE ART OF TAKING OR KILLING BIRDS is called "fowling," and is
Chapter 1051: 1016. FEATHERED GAME HAVE FROM TIME IMMEMORIAL given gratification to
Chapter 1052: 1017. THE HERON WAS HUNTED BY THE HAWK, and the sport of hawking is
Chapter 1053: 1018. AS THE INEVITABLE RESULT OF SOCIAL PROGRESS is, at least to limit,
Chapter 1054: CHAPTER XXIII.
Chapter 1055: 1019. INGREDIENTS.--Black-cock, butter, toast.
Chapter 1056: 1020. INGREDIENTS.--The remains of cold roast wild duck, 1 pint of good
Chapter 1057: 1021. INGREDIENTS.--2 wild ducks, 4 shalots, 1 pint of stock No. 105, 1
Chapter 1058: 1022. INGREDIENTS.--Wild duck, flour, butter.
Chapter 1059: 1023. INGREDIENTS.--The remains of cold game, 1 onion stuck with 3
Chapter 1060: 1024. INGREDIENTS.--Grouse; cayenne, salt, and pepper to taste; 1 lb. of
Chapter 1061: 1025. INGREDIENTS.--Grouse, butter, a thick slice of toasted bread.
Chapter 1062: 1026. INGREDIENTS.--8 eggs, butter, fresh salad, 1 or 2 grouse; for the
Chapter 1063: 1027. INGREDIENTS.--Hare, forcemeat No. 417, a little milk, butter.
Chapter 1064: 1028. INGREDIENTS.--1 hare, a few slices of bacon, a large bunch of
Chapter 1065: 1029. INGREDIENTS.--The leg and shoulders of a roast hare, cayenne and
Chapter 1066: 1030. INGREDIENTS.--The remains of cold roast hare, 1 blade of pounded
Chapter 1067: 1031. INGREDIENTS.--1 hare, 1-1/2 lb. of gravy beef, 1/2 lb. of butter,
Chapter 1068: 1032. INGREDIENTS.--1 hare, a bunch of sweet herbs, 2 onions, each stuck
Chapter 1069: 1033. INGREDIENTS.--3 or 4 birds, butter, fried bread crumbs.
Chapter 1070: 1034. INGREDIENTS.--2 leverets, butter, flour.
Chapter 1071: 1035. INGREDIENTS.--3 partridges, salt and cayenne to taste, a small
Chapter 1072: 1036. INGREDIENTS.--3 partridges, pepper and salt to taste, 1
Chapter 1073: 1037. INGREDIENTS.--Partridges; seasoning to taste of mace, allspice
Chapter 1074: 1038. INGREDIENTS.--3 young partridges, 3 shalots, a slice of lean ham,
Chapter 1075: 1039. INGREDIENTS.--Partridge; butter.
Chapter 1076: 1040. INGREDIENTS.--2 or 3 pheasants, egg and bread crumbs, cayenne and
Chapter 1077: 1041. INGREDIENTS.--Pheasant, flour, butter.
Chapter 1078: 1042. When the pheasant is in good condition to be cooked (_see_ No.
Chapter 1079: 1043. INGREDIENTS.--1 pheasant, a little lard, egg and bread crumbs,
Chapter 1080: 1044. INGREDIENTS.--3 plovers, butter, flour, toasted bread.
Chapter 1081: 1045. INGREDIENTS.--2 or 3 birds; butter, flour, fried bread crumbs.
Chapter 1082: 1046. INGREDIENTS.--Quails, butter, toast.
Chapter 1083: 1047. INGREDIENTS.--Snipes, butter, flour, toast.
Chapter 1084: 1048. INGREDIENTS.--Teal, butter, a little flour.
Chapter 1085: 1049. INGREDIENTS.--Venison, coarse flour-and-water paste, a little
Chapter 1086: 1050. INGREDIENTS.--The remains of roast venison, its own or mutton
Chapter 1087: 1051. INGREDIENTS.--A shoulder of venison, a few slices of mutton fat, 2
Chapter 1088: 1052. INGREDIENTS.--Widgeons, a little flour, butter.
Chapter 1089: 1053. INGREDIENTS.--Woodcocks; butter, flour, toast.
Chapter 1090: 1054. Skilful carving of game undoubtedly adds to the pleasure of the
Chapter 1091: 1055. As game is almost universally served as a dainty, and not as a
Chapter 1092: 1056. The "Grand Carver" of olden times, a functionary of no ordinary
Chapter 1093: 1057. There are several ways of carving this most familiar game bird.
Chapter 1094: 1058. GROUSE may be carved in the way first described in carving
Chapter 1095: 1059. Fixing the fork in the breast, let the carver cut slices from it
Chapter 1096: 1060. One of these small but delicious birds may be given, whole, to a
Chapter 1097: 1061. Here is a grand dish for a knight of the carving-knife to exercise
Chapter 1098: 1062. This bird, like a partridge, may be carved by cutting it exactly
Chapter 1099: 1063. LANDRAIL, being trussed like Snipe, with the exception of its
Chapter 1100: 1064. PTARMIGAN, being of much the same size, and trussed in the same
Chapter 1101: 1065. QUAILS, being trussed and served like Woodcock, may be similarly
Chapter 1102: 1066. PLOVERS may be carved like Quails or Woodcock, being trussed and
Chapter 1103: 1067. TEAL, being of the same character as Widgeon and Wild Duck, may be
Chapter 1104: 1068. WIDGEON may be carved in the same way as described in regard to
Chapter 1105: CHAPTER XXIV.
Chapter 1106: 1069. "THE ANIMAL AND VEGETABLE KINGDOMS," says Hogg, in his Natural
Chapter 1107: 1070. WHILST IT IS DIFFICULT TO DETERMINE where the animal begins and
Chapter 1108: 1071. IN THE VICINITY OF LICHENS, THE MUSCI, OR MOSSES, are generally to
Chapter 1109: 1072. WHEN NATURE HAS FOUND A SOIL, her next care is to perfect the
Chapter 1110: 1073. BIRDS, AS WELL AS QUADRUPEDS, are likewise the means of dispersing
Chapter 1111: 1074. Some of the acorns planted by the squirrel of Monmouthshire may be
Chapter 1112: 1075. Considering the great endurance of these trees, we are necessarily
Chapter 1113: 1076. Besides the cellular tissue, there is what is called a vascular
Chapter 1114: 1077. In the vascular system of a plant, we at once see the great
Chapter 1115: 1078. THE ROOT AND THE STEM NOW DEMAND A SLIGHT NOTICE. The former is
Chapter 1116: 1079. IN ACCORDANCE WITH THE PLAN OF THIS WORK, special notices of
Chapter 1117: CHAPTER XXV.
Chapter 1118: 1080. INGREDIENTS.--To each 1/2 gallon of water, allow 1 heaped
Chapter 1119: 1081. INGREDIENTS.--5 or 6 artichokes, salt and water: for the
Chapter 1120: 1082. INGREDIENTS.--5 or 6 artichokes; to each 1/2 gallon of water allow
Chapter 1121: 1083. INGREDIENTS.--4 or 6 artichokes, salt and butter, about 1/2 pint
Chapter 1122: 1084. INGREDIENTS.--To each 1 gallon of water allow 1 heaped
Chapter 1123: 1085. INGREDIENTS.--To each 1 gallon of water allow 1 oz. of salt; 15 or
Chapter 1124: 1086. INGREDIENTS.--12 to 15 artichokes, 12 to 15 Brussels sprouts, 1/2
Chapter 1125: 1087. INGREDIENTS.--To each 1/2 gallon of water allow 1 heaped
Chapter 1126: 1088. INGREDIENTS.--100 heads of asparagus, 2 oz. of butter, a small
Chapter 1127: 1089. INGREDIENTS.--1/2 pint of asparagus peas, 4 eggs, 2 tablespoonfuls
Chapter 1128: 1090. INGREDIENTS.--To each 1/2 gallon of water allow 1 heaped
Chapter 1129: 1091. INGREDIENTS.--A quart of French beans, 3 oz. of fresh butter,
Chapter 1130: 1092. INGREDIENTS.--To each 1/2 gallon of water, allow 1 heaped
Chapter 1131: 1093. INGREDIENTS.--2 pints of broad beans, 1/2 pint of stock or broth,
Chapter 1132: 1094. INGREDIENTS,--Beetroot; boiling water.
Chapter 1133: 1095. INGREDIENTS.--To each 1/2 gallon of water allow 1 heaped
Chapter 1134: 1096. INGREDIENTS.--To each 1/2 gallon of water allow 1 heaped
Chapter 1135: 1097. INGREDIENTS.--To each 1/2 gallon of water allow 1 heaped
Chapter 1136: 1098. INGREDIENTS.--To each 1/2 gallon of water allow 1 heaped
Chapter 1137: 1099. INGREDIENTS.--1 red cabbage, a small slice of ham, 1/2 oz. of
Chapter 1138: 1100. INGREDIENTS.--To each 1/2 gallon of water, allow 1 heaped
Chapter 1139: 1101. INGREDIENTS.--8 large carrots, 3 oz. of butter, salt to taste, a
Chapter 1140: 1102. INGREDIENTS.--7 or 8 large carrots, 1 teacupful of broth, pepper
Chapter 1141: 1103. INGREDIENTS.--5 or 6 large carrots, a large lump of sugar, 1 pint
Chapter 1142: 1104. INGREDIENTS.--To each 1/2 gallon of water allow 1 heaped
Chapter 1143: 1105. INGREDIENTS.--3 cauliflowers, 1/2 pint of sauce blanche, or French
Chapter 1144: 1106. INGREDIENTS.--2 or 3 cauliflowers, rather more than 1/2 pint of
Chapter 1145: 1107. With a good heart, and nicely blanched, this vegetable is
Chapter 1146: 1108. INGREDIENTS.--6 heads of celery; to each 1/2 gallon of water allow
Chapter 1147: 1109. INGREDIENTS.--6 heads of celery, 1 oz. of butter; to each 1/2
Chapter 1148: 1110. INGREDIENTS.--6 heads of celery, 1/2 pint of white stock or weak
Chapter 1149: 1111. INGREDIENTS.--3 tablespoonfuls of salad-oil, 4 tablespoonfuls of
Chapter 1150: 1112. INGREDIENTS.--2 or 3 cucumbers, salt and vinegar, 2 oz. of butter,
Chapter 1151: 1113. INGREDIENTS.--2 or 3 cucumbers, pepper and salt to taste, flour,
Chapter 1152: 1114. INGREDIENTS.--3 large cucumbers, flour, butter, rather more than
Chapter 1153: 1115. INGREDIENTS.--6 cucumbers, 3 moderate-sized onions, not quite 1
Chapter 1154: 1116. This vegetable, so beautiful in appearance, makes an excellent
Chapter 1155: 1117. INGREDIENTS.--6 heads of endive, salt and water, 1 pint of broth,
Chapter 1156: 1118. INGREDIENTS.--6 heads of endive, 1 pint of broth, 3 oz. of fresh
Chapter 1157: 1119. INGREDIENTS.--1 quart of white haricot beans, 2 quarts of soft
Chapter 1158: 1120. INGREDIENTS.--1 quart of white haricot beans, 1/4 lb. of fresh
Chapter 1159: 1121. INGREDIENTS.--1 quart of white haricot beans, 4 middling-sized
Chapter 1160: 1122. This root, scraped, is always served with hot roast beef, and is
Chapter 1161: 1123. These form one of the principal ingredients to summer salads;
Chapter 1162: 1124. INGREDIENTS.--16 to 20 mushroom-flaps, butter, pepper to taste.
Chapter 1163: 1125. INGREDIENTS.--Mushroom-flaps, pepper and salt to taste, butter,
Chapter 1164: 1126. INGREDIENTS.--To each quart of mushrooms, allow 3 oz. of butter,
Chapter 1165: 1127. INGREDIENTS.--1 pint mushroom-buttons, 3 oz. of fresh butter,
Chapter 1166: 1128. INGREDIENTS.--1 pint of mushroom-buttons, 1 pint of brown gravy
Chapter 1167: 1129. INGREDIENTS.--4 or 5 Spanish onions, salt, and water.
Chapter 1168: 1130. INGREDIENTS.--1/2 lb. of onions, 1/3 pint of water, 1/2 lb. of
Chapter 1169: 1132. INGREDIENTS.--Parsnips; to each gallon of water allow 1 heaped
Chapter 1170: 1133. INGREDIENTS.--Green peas; to each 1/2 gallon of water allow 1
Chapter 1171: 1134. INGREDIENTS.--2 quarts of green peas, 3 oz. of fresh butter, a
Chapter 1172: 1135. INGREDIENTS.--1 quart of peas, 1 Lettuce, 1 onion, 2 oz. of
Chapter 1173: 1136. INGREDIENTS.--Potatoes.
Chapter 1174: 1137. INGREDIENTS.--10 or 12 potatoes; to each 1/2 gallon of water allow
Chapter 1175: 1138. INGREDIENTS.--10 or 12 potatoes; to each 1/2 gallon of water,
Chapter 1176: 1139. INGREDIENTS.--Potatoes; to each 1/2 gallon of water allow 1 heaped
Chapter 1177: 1140. INGREDIENTS.--Potatoes; boiling water.
Chapter 1178: 1141. INGREDIENTS.--The remains of cold potatoes; to every lb. allow 2
Chapter 1179: 1142. INGREDIENTS.--Potatoes, hot butter or clarified dripping, salt.
Chapter 1180: 1143. INGREDIENTS.--8 to 10 middling-sized potatoes, 3 oz. of butter, 2
Chapter 1181: 1144. INGREDIENTS.--Potatoes, salt and water; to every 6 potatoes allow
Chapter 1182: 1145. INGREDIENTS.--Potatoes; to every lb. of mashed potatoes allow 1
Chapter 1183: 1146. INGREDIENTS.--To every lb. of mashed potatoes allow 1/4 pint of
Chapter 1184: 1147. INGREDIENTS.--Mashed potatoes, salt and pepper to taste; when
Chapter 1185: 1148. INGREDIENTS.--Potatoes, salt, and water.
Chapter 1186: 1149. INGREDIENTS.--Salsify; to each 1/2 gallon of water allow 1 heaped
Chapter 1187: 1150. INGREDIENTS.--To each 1/2 gallon of water allow 1 heaped
Chapter 1188: 1151. INGREDIENTS.--2 heads of celery, 1 pint of French beans, lettuce,
Chapter 1189: 1152. INGREDIENTS.--3 lettuces, 2 handfuls of mustard-and-cress, 10
Chapter 1190: 1153. INGREDIENTS.--Endive, mustard-and-cress, boiled beetroot, 3 or 4
Chapter 1191: 1154. INGREDIENTS.--10 or 12 cold boiled potatoes, 4 tablespoonfuls of
Chapter 1192: 1155. INGREDIENTS.--2 pailfuls of spinach, 2 heaped tablespoonfuls of
Chapter 1193: 1156. INGREDIENTS.--2 pailfuls of spinach, 2 tablespoonfuls of salt, 2
Chapter 1194: 1157. INGREDIENTS.--2 pailfuls of spinach, 2 tablespoonfuls of salt, 2
Chapter 1195: 1158. INGREDIENTS.--8 or 10 tomatoes, pepper and salt to taste, 2 oz. of
Chapter 1196: 1159. INGREDIENTS.--8 tomatoes, pepper and salt to taste, 2 oz. of
Chapter 1197: 1160. INGREDIENTS.--8 tomatoes, about 1/2 pint of good gravy, thickening
Chapter 1198: 1161. INGREDIENTS.--Truffles, buttered paper.
Chapter 1199: 1162. INGREDIENTS.--12 fine black truffles, a few slices of fat bacon, 1
Chapter 1200: 1163. INGREDIENTS.--10 truffles, 1/4 pint of salad-oil, pepper and salt
Chapter 1201: 1164. INGREDIENTS.--10 truffles, 1 tablespoonful of minced parsley, 1
Chapter 1202: 1165. INGREDIENTS.--Turnips; to each 1/2 gallon of water allow 1 heaped
Chapter 1203: 1166. INGREDIENTS.--10 or 12 large turnips; to each 1/2 gallon of water
Chapter 1204: 1167. INGREDIENTS.--8 large turnips, 3 oz. of butter, pepper and salt to
Chapter 1205: 1168. INGREDIENTS.--7 or 8 turnips, 1 oz. of butter, 1/2 pint of white
Chapter 1206: 1169. INGREDIENTS.--To each 1/2 gallon of water, allow 1 heaped
Chapter 1207: 1170. INGREDIENTS.--To each 1/2 gallon of water, allow 1 heaped
Chapter 1208: 1171. INGREDIENTS.--3 medium-sized vegetable marrows, egg and bread
Chapter 1209: 1172. The annexed engraving represents a cutter for shaping vegetables
Chapter 1210: 1173. INGREDIENTS.--4 or 5 moderate-sized marrows, 1/2 pint of white
Chapter 1211: 1174. INGREDIENTS.--The ears of young and green Indian wheat; to every
French forcemeat, or quenelles, consist of the blending of three separate processes; namely, panada, udder, and whatever meat you intend using. PANADA.
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