Homeflavor
Home
Categories
All
Literature
History
Art & Culture
Science & Tech
Social Science
Religion & Philosophy
Lifestyle & Hobby
Health & Medicine
Education & Reference
Home
The Book of Household Management by Mrs. Beeton
9. Five ribs, called the fore-rib.--This is considered the primest
The Book of Household Management by Mrs. Beeton
9. Five ribs, called the fore-rib.--This is considered the primest
Chapter 613
2 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
roasting piece.
Previous Chapter
Next Chapter