The Lady's Own Cookery Book, and New Dinner-Table Directory;
by Charlotte Campbell Bury
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Transcriber's Note

Obvious typographical errors have been corrected. A list of corrections is found at the end of the text. Inconsistencies in spelling and hyphenation have been maintained. A list of inconsistently spelled and hyphenated words is found at the end of the text.

Oe ligatures have been expanded.










Third Edition.



The Receipts composing the Volume here submitted to the Public have been collected under peculiarly favourable circumstances by a Lady of distinction, whose productions in the lighter department of literature entitle her to a place among the most successful writers of the present day. Moving in the first circles of rank and fashion, her associations have qualified her to furnish directions adapted to the manners and taste of the most refined Luxury; whilst long and attentive observation, and the communications of an extensive acquaintance, have enabled her equally to accommodate them to the use of persons of less ample means and of simpler and more economical habits.

When the task of arranging the mass of materials thus accumulated devolved upon the Editor, it became his study to give to them such a form as should be most convenient for constant reference. A glance at the "Contents," which might with equal propriety be denominated an Index, will, he flatters himself, convince the reader that this object has been accomplished. It will there be seen that the Receipts, upwards of SIXTEEN HUNDRED in number, are classed under Eleven distinct Heads, each of which is arranged in alphabetical order—a method which confers on this Volume a decided advantage over every other work of the kind, inasmuch as it affords all the facilities of a Dictionary, without being liable to the unpleasant intermixture of heterogeneous matters which cannot be avoided in that form of arrangement.

The intimate connexion between the Science of Cookery and the Science of Health, the sympathies subsisting between every part of the system and the stomach, and the absolute necessity of strict attention not less to the manner of preparing the alimentary substances offered to that organ than to their quality and quantity, have been of late years so repeatedly and so forcibly urged by professional pens, that there needs no argument here to prove the utility of a safe Guide and Director in so important a department of domestic economy as that which is the subject of this Volume. In many more cases, indeed, than the uninitiated would imagine, is the healthy tone of the stomach dependent on the proper preparation of the food, the healthy tone of the body in general on that of the stomach, and the healthy tone of the mind on that of the body: consequently the first of these conditions ought to command the vigilance and solicitude of all who are desirous of securing the true enjoyment of life—the mens sana in corpore sano.

The professed Cook may perhaps be disposed to form a mean estimate of these pages, because few, or no learned, or technical, terms are employed in them; but this circumstance, so far from operating to the disparagement of the work, must prove a strong recommendation to the Public in general. The chief aim, in fact, of the noble Authoress has been to furnish such plain directions, in every branch of the culinary art, as shall be really useful to English masters and English servants, and to the humble but earnest practitioner. Let those who may desire to put this collection of receipts to the test only give them a fair trial, neither trusting to conceited servants, who, despising all other methods, obstinately adhere to their own, and then lay the blame of failure upon the directions; nor committing their execution to careless ones, who neglect the means prescribed for success, either in regard to time, quantities, or cleanliness; and the result will not fail to afford satisfactory evidence of their pleasant qualities and practical utility.



CATALOGUE OF THINGS IN SEASON—Fish—Game and Poultry—Fruit—Roots and Vegetables 5 GENERAL RULES FOR A GOOD DINNER 13 Dinner for Fourteen or Sixteen 14 —— —— Twelve or Fourteen 19 —— —— Ten or Twelve 23 —— —— Eight 26 —— —— Six 29 —— —— Four 32


Almond 33 Asparagus ib. Calf's-head 34 Carrot ib. Clear ib. —— herb 35 Cod's-head ib. Crawfish ib. ——, or lobster ib. Curry, or Mulligatawny 36 Eel ib. Fish ib. French ib. Friar's chicken 37 Giblet ib. Gravy 38 Hare ib. Hessian 39 Mock-turtle ib. Mulligatawny 41 Onion 42 Ox-head 43 Green pea ib. Winter pea 44 Pea 45 Portable 46 Potato ib. Rabbit ib. Root ib. Scotch leek 47 Soup, to brown or colour ib. Soups and brown sauces, seasoning for ib. Soups ib. —— without meat 48 —— for the poor 49 —— and bouilli ib. Soupe a-la-reine ib. —— maigre 50 —— Sante 51 Spanish ib. Turnip 52 Veal ib. Vegetable ib. Vermicelli 53 West India, or pepper-pot ib. White 54


Broth for the poor 57 —— —— —— sick ib. Barley 58 Chervil ib. Hodge-podge ib. Leek porridge ib. Madame de Maillet's ib. Mutton 59 Pork ib. Pottage ib. Scotch pottage ib. Scotch 60 Turnip ib. Veal ib.


Carp and tench 63 ——, to stew ib. Cod, to stew 64 ——, ragout of ib. ——, head, to boil ib. Crab, to dress 64 —— or lobster, to butter ib. —— —— ——, to stew 65 Crawfish, to make red ib. Eels, to broil whole ib. ——, to collar 65 ——, to fry 66 ——, to pot ib. ——, to pickle ib. ——, to roast ib. ——, to spitchcock ib. ——, to stew 67 Fish, to recover when tainted ib. ——, in general, to dress 68 ——, to dress in sauce ib. ——, hashed in paste ib. ——, to cavietch ib. Gudgeon ib. Haddock, to bake ib. —— pudding 69 Herring ib. Lampreys to pot ib. Lobsters, to butter 70 ——, to fricassee ib. ——, to hash ib. ——, to pot 71 ——, to stew ib. —— curry powder ib. —— pates ib. —— salad 72 Mackarel a la maitre d'hotel ib. ——, to boil ib. ——, to broil ib. ——, to collar ib. ——, to fry ib. ——, to pickle ib. ——, to pot ib. ——, to souse 73 —— pie ib. Mullet, to boil ib. ——, to broil ib. ——, to fry ib. Oysters, to stew ib. ——, ragout 74 ——, to pickle ib. —— pates ib. Oyster loaves 75 —— pie ib. Perch, to fricassee 76 Pike, to dress ib. ——, stuffed, to boil ib. ——, to boil a-la-Francaise ib. ——, to broil ib. ——, in Court Bouillon 77 ——, fricandeau ib. ——, German way of dressing ib. ——, to pot ib. ——, to roast 78 ——, au souvenir ib. ——, a la Tatare ib. Salmon, to dress ib. ——, en caisses ib. ——, a la poele 79 Scallops ib. Shrimps, to pot ib. Smelts, to fry ib. ——, to pickle ib. ——, to pot 80 Soles, to boil ib. ——, to boil a-la-Francaise ib. ——, to stew ib. Water Souchi ib. Sprats, to bake 81 Sturgeon, to roast ib. Turbot, to dress ib. ——, plain boiled 82 ——, to boil ib. ——, to boil in gravy ib. ——, to boil in Court Bouillon with capers ib. ——, to fry 83 —— or barbel, glazed ib. ——, en gras ib. ——, or barbel, en maigre ib. Turtle, to dress 84 Whiting, to dry ib.


Asparagus forced in French rolls 85 Eggs, to dress ib. ——, buttered ib. ——, Scotch 86 ——, for second course ib. ——, to fry as round as balls ib. ——, fricassee of ib. ——, a la creme ib. Ham, essence of 87 Maccaroni in a mould of pie-crust ib. —— ib. Omelets 89 ——, asparagus 90 ——, French ib. Ragout for made dishes ib. Trouhindella ib.


Artichokes, to fricassee 91 Bacon, to cure ib. Barbicue ib. Beef, alamode 92 —— —— in the French manner ib. ——, rump, with onions 93 ——, rump, to bake ib. ——, rump, cardinal fashion ib. ——, sausage fashion 94 ——, ribs and sirloin ib. ——, ribs, en papillotes ib. ——, brisket, stewed German fashion 95 ——, to bake ib. ——, bouilli ib. ——, relishing 96 ——, to stew ib. ——, cold, to dress 97 ——, cold boiled, to dress ib. ——, cold, to pot ib. —— steaks, to broil ib. —— —— and oysters 98 —— (rump steaks) broiled, with onion gravy ib. —— steaks, to stew 98 —— olives 99 ——, pickle for ib. ——, to salt ib. ——, to dry 100 ——, hung ib. ——, for scraping 101 ——, Italian ib. ——, red ib. ——, collar of 102 Bisquet, to make ib. Boar's-head, to dress whole 103 Brawn, to keep ib. Hog's-head, like brawn ib. Mock-brawn ib. Cabbage, farced 104 Calf's-head ib. ——, like turtle ib. ——, to hash 105 ——, fricassee 106 ——, to pickle ib. —— liver 107 Cauliflowers with white sauce ib. Celery, to stew ib. —— a-la-creme ib. Collops, Scotch ib. ——, brown Scotch 108 ——, white ib. ——, to mince 109 —— of cold beef ib. Cucumbers, to stew ib. Curry-powder ib. ——, Indian 110 Farcie 112 Forcemeat ib. Fricandeau 113 Ham, to cure ib. ——, Westphalia, to cure 117 ——, English, to make like Westphalia 119 ——, green 120 ——, to prepare for dressing without soaking ib. ——, to dress ib. ——, to roast 121 ——, entree of ib. ——, toasts ib. —— and chicken, to pot ib. Herb sandwiches 122 Hog's puddings, black ib. —— ——, white ib. Kabob, an Indian ragout 123 Lamb, leg, to boil 124 —— ——, with forcemeat ib. ——, shoulder of, grilled ib. ——, to ragout ib. ——, to fricassee ib. Meat, miscellaneous directions respecting 125 ——, general rules for roasting and boiling ib. ——, half roasted or under done ib. Mustard to make 126 Mutton, chine, to roast ib. —— chops, to stew ib. —— cutlets ib. —— ——, with onion sauce ib. —— hams, to make 127 ——, haricot 127 ——, leg ib. ——, leg, in the French fashion ib. ——, or beef, leg, to hash 128 ——, loin, to stew ib. ——, neck, to roast ib. ——, neck, to boil ib. ——, neck, to fry 129 ——, saddle, and kidneys ib. ——, shoulder, to roast in blood ib. ——, shoulder or leg, with oysters ib. ——, roasted, with stewed cucumbers ib. ——, to eat like venison 130 ——, in epigram ib. Mushrooms to stew brown ib. Newmarket John ib. Ox-cheek to stew ib. Ox-tail ragout 131 Peas to stew ib. ——, green, to keep till Christmas 132 Pickle, red, for any meat ib. Pie, beef-steak ib. ——, calf's-head ib. ——, mutton or grass-lamb ib. ——, veal 133 ——, veal and ham ib. ——, veal olive ib. ——, beef olive ib. Pig, to barbicue ib. ——, to collar ib. ——, to collar in colours 134 ——, to pickle or souse ib. ——, to roast ib. ——, to dress lamb-fashion ib. Pigs'-feet and ears, fricassee of 135 —— —— —— ——, ragout of ib. Pig's-head, to roll ib. Pilaw, an Indian dish ib. Pork, to collar 136 ——, to pickle ib. ——, chine, to stuff or roast ib. —— cutlets 137 ——, gammon, to roast ib. ——, leg, to broil ib. ——, spring, to roast ib. Potatoes, to boil ib. ——, to bake 138 Potato balls ib. Potatoes, croquets of ib. ——, to fry ib. ——, to mash 139 ——, French way of cooking ib. ——, a-la-maitre d'hotel ib. Rice to boil ib. Rissoles ib. Rice 140 Robinson, to make a 141 Salad, to dress ib. Sausages, Bologna ib. ——, English ib. ——, Oxford 142 ——, for Scotch collops ib. ——, veal ib. ——, without skins 143 Spinach, the best mode of dressing ib. ——, to stew ib. Sweetbreads, ragout of 144 Savoury toasts, to relish wine 144 Tomato, to eat with roast meat 145 Tongues, to cure ib. ——, to smoke 146 ——, to bake ib. ——, to boil ib. ——, to pot ib. —— and udder to roast 147 ——, sheep's, or any other, with oysters ib. Tripe, to dress ib. ——, to fricassee ib. Truffles and morels, to stew ib. Veal, to boil 148 ——, to collar ib. ——, to roast ib. ——, roasted, ragout of ib. ——, to stew 149 ——, with rice, to stew ib. ——, served in paper ib. ——, bombarded ib. —— balls 150 ——, breast ib. ——, breast, with cabbage and bacon ib. ——, breast, en fricandeau ib. ——, breast, glazed brown ib. ——, breast, stewed with peas 151 ——, breast, ragout ib. —— collops, with oysters 151 —— collops, with white sauce 152 —— cutlets, to dress ib. —— cutlets, larded ib. ——, fillet, to farce or roast ib. ——, fillet, to boil 153 ——, half a fillet, to stew ib. ——, knuckle, white ib. ——, knuckle, ragout ib. ——, leg, and bacon, to boil 154 ——, loin, to roast ib. ——, loin, to roast with herbs ib. ——, loin, fricassee of ib. ——, loin, bechamel 155 ——, neck, stewed with celery ib. —— olives ib. —— rumps 156 ——, shoulder, to stew ib. —— steaks ib. —— sweetbreads, to fry ib. —— sweetbreads, to roast 157 Vegetables, to stew ib. Venison, haunch, to roast ib. ——, to boil ib. ——, haunch, to broil 158 ——, to recover when tainted ib. ——, red deer, to pot ib. ——, excellent substitute for ib. Water-cresses, to stew 159


Chicken, to make white 161 ——, to fricassee ib. ——, white fricassee of 162 ——, or fowl, cream of 163 ——, to fry ib. ——, to heat ib. ——, dressed with peas ib. —— and ham, ragout of ib. ——, or ham and veal pates 164 Duck, to boil ib. ——, to boil a-la-Francaise ib. ——, a-la-braise ib. ——, to hash 165 ——, to stew with cucumbers ib. ——, to stew with peas ib. Fowls, to fatten in a fortnight ib. ——, to make tender ib. ——, to roast with anchovies ib. ——, with rice, called pilaw ib. ——, to hash 166 ——, to stew ib. Goose, to stuff ib. ——, liver of, to dress ib. Pigeons, to boil ib. ——, to broil 167 Pigeons, to jug 167 ——, to pot ib. ——, to stew ib. ——, biscuit of 168 ——, en compote ib. ——, a la crapaudine 169 ——, in disguise ib. ——, in fricandeau ib. ——, aux poires 170 ——, pompeton of ib. ——, au soleil ib. ——, a la Tatare, with cold sauce 171 ——, surtout of ib. Poultry, tainted, to preserve ib. Pullets, with oysters ib. ——, to bone and farce 172 Rabbits, to boil ib. ——, to boil with onions ib. ——, brown fricassee of ib. ——, white fricassee of ib. Turkey, to boil 173 —— with oysters ib. —— a la daube ib. ——, roasted, delicate gravy for 174 —— or veal stuffing ib.


Hare, to dress 175 ——, to roast ib. ——, to hash 176 ——, to jug ib. ——, to mince 177 ——, to stew ib. —— stuffing ib. Partridge, to boil 177 ——, to roast ib. ——, a la paysanne ib. ——, a la Polonaise ib. ——, a la russe 178 ——, rolled ib. ——, stewed ib. ——, salme of ib. ——, to pot 179 —— pie ib. Pheasant, to boil ib. ——, with white sauce 180 ——, a la braise ib. ——, a l'Italienne ib. Pheasant, pure of 181 Widgeon, to dress ib. Wild-duck, to roast ib. Woodcocks and snipes, to roast ib. ——, a la Francaise ib. ——, to pot ib.


Anchovy, essence of 183 —— pickle ib. —— sauce ib. ——, to recover ib. Bacchanalian sauce 184 Bechamel ib. Beef bouilli, sauce for ib. —— a la russe, sauce for 185 Bread sauce ib. —— —— for pig ib. Browning for made dishes ib. Butter, to burn 186 ——, to clarify ib. ——, plain melted ib. ——, to thicken for peas ib. Caper sauce 187 Carp sauce ib. ——, light brown sauce for ib. —— and tench, sauce for ib. ——, white sauce for ib. ——, or tench, Dutch sauce for 188 —— sauce for fish ib. Cavechi, an Indian pickle ib. Celery sauce, white 189 —— ——, brown ib. Chickens, boiled, sauce for ib. —— or game, sauce for ib. ——, white sauce for ib. Consomme ib. Cream sauce for white dishes 190 Cullis, to thicken sauces ib. ——, brown ib. ——, a la reine ib. ——, turkey 191 —— of veal, or other meat ib. Dandy sauce, for all sorts of poultry and game ib. Devonshire sauce 192 Ducks, sauce for ib. Dutch sauce ib. —— sauce for fish ib. —— sauce for meat or fish ib. —— sauce for trout 193 Egg sauce ib. Exquisite, the ib. Fish sauce ib. —— sauce, excellent white 196 ——, white sauce for, with capers and anchovies ib. ——, stock ib. Forcemeat balls for sauces ib. Fowls, white sauce for 197 —— of all kinds, or roasted mutton, sauce for ib. General sauce 198 Genoese sauce, for stewed fish ib. German sauce 198 Gravy, beef ib. —— beef, to keep 199 ——, brown ib. Green sauce, for green geese or ducklings ib. Ham sauce 200 Hare or venison sauce ib. Harvey's sauce ib. Hashes or fish, sauce for ib. ——, white, or chickens, sauce for ib. Horseradish sauce ib. Italian sauce 201 Ketchup ib. Lemon sauce ib. Liver sauce for boiled fowls ib. Lobster sauce ib. Marchioness's sauce 202 Meat jelly for sauces ib. Mixed sauce ib. Mushroom ketchup 203 —— sauce 204 Mutton, roasted, sauce for ib. Onion sauce ib. —— ——, brown ib. Oyster sauce ib. Pepper-pot ib. Pike sauce 205 Piquante, sauce ib. Poivrade sauce 206 Poor man's sauce ib. Quin's fish sauce ib. Ragout sauce ib. Ravigotte, sauce ib. —— ——, a la bourgeoise ib. Relishing sauce 207 Remoulade, sauce ib. Rice sauce 208 Richmond sauce ib. Roast meat, sauce for ib. Robert, sauce ib. Salad sauce ib. Shalot sauce 209 Spanish sauce ib. Steaks, sauce for ib. Sultana sauce ib. Tomato ketchup ib. —— sauce 210 Turkey, savoury jelly for ib. —— or chicken sauce 211 —— or fowl, boiled, sauce for ib. Venison sauce ib. —— ——, sweet ib. Walnut ketchup ib. White sauce 213 —— wine sweet sauce ib.


Almacks 215 Almond butter ib. —— cheesecakes ib. —— cream 216 —— paste ib. —— puffs 217 Angelica, to candy ib. Apples, to do ib. ——, (pippins) to candy ib. ——, (pippins) to dry ib. ——, to preserve green 218 ——, (golden pippins) to preserve ib. ——, (crabs) to preserve ib. ——, (Siberian crabs) to preserve, transparent ib. ——, (golden pippins) to stew ib. ——, cheese 219 ——, conserve of ib. ——, demandon ib. ——, fraise ib. ——, fritters 220 ——, jelly ib. ——, (crab) jam or jelly 221 ——, (pippin or codling) jelly ib. —— and pears, to dry ib. Apricots in brandy 222 —— chips ib. —— burnt cream ib. ——, to dry ib. ——, jam 223 —— and plum jam ib. —— paste ib. ——, to preserve ib. ——, to preserve whole 224 ——, to preserve in jelly ib. Bances, French ib. Barberries, to preserve 225 Biscuits ib. ——, Dutch ib. ——, ginger 226 ——, lemon ib. ——, ratafia ib. ——, table ib. Blancmange ib. ——, Dutch 227 Bread ib. ——, diet ib. ——, potato 228 ——, rice ib. ——, rye ib. ——, Scotch, short ib. Loaves, buttered ib. Loaf, egg 229 Buns ib. ——, Bath 230 ——, plain ib. Butter, to make without churning ib. ——, black ib. ——, Spanish 231 Cake ib. ——, excellent ib. ——, great ib. ——, light ib. ——, nice ib. ——, plain 232 ——, very rich 232 ——, without butter ib. ——, almond ib. ——, almond, clear 233 ——, apple 234 ——, apricot clear ib. ——, biscuit ib. ——, bread ib. ——, breakfast 235 ——, breakfast, excellent ib. ——, breakfast, Bath ib. ——, butter ib. ——, caraway 236 ——, caraway, small 237 ——, cocoa-nut ib. ——, currant, clear ib. ——, egg ib. ——, enamelled ib. ——, Epsom ib. ——, ginger 238 ——, ginger, or hunting ib. ——, gooseberry, clear ib. ——, Jersey ib. ——, Jersey merveilles ib. ——, London wigs 239 ——, onion ib. ——, orange ib. ——, orange clove ib. ——, orange-flower 240 ——, plum ib. ——, plum, clear ib. ——, Portugal ib. ——, potato ib. ——, pound ib. ——, pound davy 242 ——, quince, clear ib. ——, ratafia ib. ——, rice ib. ——, rock 243 ——, royal ib. ——, Savoy or sponge ib. ——, seed ib. ——, Shrewsbury 244 ——, sponge 245 ——, sugar ib. ——, sugar, little ib. ——, sweet ib. ——, tea ib. ——, tea, dry 246 ——, thousand ib. ——, Tunbridge ib. ——, veal ib. ——, Yorkshire 247 Calves'-foot jelly ib. Cheese, to make ib. ——, the best in the world 248 ——, to stew 249 ——, cream ib. ——, cream, Princess Amelia's ib. ——, cream, Irish ib. ——, rush 250 ——, winter cream ib. ——, cream, to make without cream ib. ——, damson ib. ——, French 251 ——, Italian ib. ——, lemon ib. Cheesecakes ib. ——, almond 253 ——, cocoa-nut ib. ——, cream ib. ——, curd 254 ——, lemon ib. ——, orange ib. ——, Scotch ib. Cherries, to preserve 255 ——, to preserve (Morella) ib. ——, brandy 256 ——, to dry ib. ——, dried, liquor for ib. Cherry jam 257 Cocoa jam ib. Cocoa-nut candy ib. Coffee, to roast ib. ——, to make the foreign way ib. Cream, to make rise in cold weather 258 ——, to fry ib. ——, and curd, artificial ib. ——, of rice 259 ——, almond ib. ——, barley ib. ——, French barley ib. ——, chocolate 260 ——, citron ib. ——, clotted ib. ——, coffee ib. ——, eringo ib. ——, fruit 261 ——, preserved fruit ib. ——, Italian ib. ——, lemon ib. ——, lemon, without cream 262 ——, lemon, frothed ib. ——, orange ib. ——, orange, frothed 263 ——, Imperial, orange ib. ——, pistachio ib. ——, raspberry ib. ——, ratafia ib. ——, rice ib. ——, runnet whey 264 ——, snow ib. ——, strawberry ib. ——, sweetmeat ib. ——, whipt ib. Cucumbers, to preserve green ib. Curd, cream 265 ——, lemon ib. ——, Paris ib. Currants, to bottle ib. ——, or barberries, to dry 266 ——, to ice ib. ——, white, to preserve ib. Currant jam 267 ——, jelly, black or red ib. ——, juice ib. ——, paste 268 Custard ib. ——, almond 269 Damsons, to bottle ib. ——, to dry ib. ——, to preserve without sugar 269 Dripping, to clarify for crust ib. Dumplings ib. ——, currant 270 ——, drop ib. ——, kitchen hard ib. ——, yest ib. Eggs 271 ——, whites of ib. Figs, to dry ib. Flowers, small, to candy ib. ——, in sprigs, to candy 272 Flummery, Dutch ib. ——, hartshorn ib. Fondues 273 Fritters, Yorkshire ib. Fruit, to preserve ib. ——, to preserve green ib. ——, of all sorts, to scald ib. Gingerbread 274 ——, thick 275 ——, cakes or nuts ib. Gooseberries, to bottle ib. ——, in jelly ib. ——, to preserve 276 ——, paste of 277 Grapes, to dry ib. ——, to preserve ib. Greengages, to preserve ib. Hartshorn jelly 278 Hedgehog ib. Ice and cream ib. ——, lemon 279 Iceing for cakes ib. Jaunemange ib. Jelly, coloured ib. ——, Gloucester 280 ——, lemon ib. ——, nourishing ib. ——, orange ib. ——, restorative 281 ——, strawberry ib. ——, wine ib. Lemons or Seville oranges, to preserve 282 Lemon caudle ib. —— or chocolate drops ib. —— puffs 283 —— tart ib. ——, solid ib. ——, syrup of ib. Macaroons ib. Marmalade, citron ib. ——, cherry 284 ——, orange ib. ——, Scotch, orange 285 ——, red quince ib. ——, white quince 286 Marchpane ib. Marrow pasties 287 Melons or cucumbers, to preserve ib. Melon compote ib. Mince-meat ib. —— without meat 288 ——, lemon 289 Mirangles ib. Moss ib. Muffins 290 Oranges, to preserve ib. ——, Seville, to preserve 291 Orange butter ib. ——, candied ib. —— cream ib. —— jelly 292 —— paste ib. —— puffs ib. —— sponge 293 —— and lemon syrup ib. Oranges for a tart ib. Orange tart ib. Panada 294 Pancakes ib. ——, French 295 ——, Grillon's ib. ——, quire of paper ib. ——, rice ib. Paste ib. ——, for baking or frying ib. ——, for pies 296 ——, for raised pies ib. ——, for tarts ib. ——, for tarts in pans ib. ——, for small tartlets ib. ——, potato ib. ——, rice 297 ——, royal ib. ——, short or puff ib. ——, short ib. ——, short, with suet 298 ——, sugar ib. Peaches, to preserve in brandy ib. Pears, to pot 299 ——, to stew 300 Pie, chicken ib. ——, giblet ib. ——, common goose ib. ——, rich goose ib. ——, ham and chicken ib. ——, hare 301 ——, lumber ib. ——, olive ib. ——, partridge ib. ——, rich pigeon 302 ——, high veal ib. ——, vegetable ib. ——, Yorkshire Christmas ib. Pineapple, to preserve in slices ib. —— chips 303 Plums, to dry green ib. ——, green, jam of ib. ——, great white, to preserve 304 Posset ib. ——, sack ib. ——, sack, without milk ib. ——, sack, or jelly 305 Puffs ib. ——, cheese ib. ——, chocolate ib. ——, German ib. ——, Spanish 306 Pudding ib. ——, good ib. ——, very good ib. ——, excellent 307 ——, plain ib. ——, scalded 307 ——, sweet ib. ——, all three ib. ——, almond ib. ——, amber 308 ——, Princess Amelia's ib. ——, apple-mignon ib. ——, apple ib. ——, arrow-root 309 ——, pearl barley ib. ——, batter ib. ——, plain batter ib. ——, Norfolk batter 310 ——, green bean ib. ——, beef-steak ib. ——, bread ib. ——, bread, rich 311 ——, bread and butter ib. ——, raisin-bread ib. ——, buttermilk ib. ——, carrot ib. ——, Charlotte 312 ——, cheese ib. ——, citron ib. ——, cocoa-nut ib. ——, college 313 ——, new college ib. ——, cottage 314 ——, currant ib. ——, custard ib. ——, fish 315 ——, French ib. ——, gooseberry ib. ——, hunters' 316 ——, jug ib. ——, lemon ib. ——, small lemon ib. ——, maccaroni ib. ——, marrow ib. ——, Nottingham 317 ——, oatmeal ib. ——, orange ib. ——, paradise 318 ——, pith 319 ——, plum ib. ——, plum, rich 320 ——, potato ib. ——, Pottinger's 321 ——, prune ib. ——, quaking ib. ——, ratafia 322 ——, rice ib. ——, plain rice ib. ——, ground rice 323 ——, rice, hunting ib. ——, kitchen rice ib. ——, rice plum ib. ——, small rice ib. ——, Swedish rice ib. ——, rice white pot 324 ——, sago ib. ——, spoonful ib. ——, plain suet ib. ——, tansy ib. ——, tapioca 325 ——, neat's tongue ib. Quatre fruits ib. Quinces, to preserve ib. Ramaquins 326 Raspberries, to preserve 327 ——, to preserve in currant jelly ib. ——, jam 328 ——, paste ib. Rice crust, apple tart with 329 Rolls ib. ——, excellent ib. ——, little 330 ——, breakfast ib. ——, Brentford ib. ——, Dutch ib. ——, French 331 ——, Milton 332 Runnet ib. Rusks ib. ——, and tops and bottoms ib. Sally Lunn 333 Slipcote ib. Souffle ib. —— of apples and rice ib. Strawberries, to preserve for eating with cream 334 Strawberries, to preserve in currant jelly 334 ——, to preserve in gooseberry jelly 335 ——, jam ib. Sugar, to clarify ib. Syllabub 336 ——, everlasting ib. ——, solid ib. ——, whipt ib. Taffy 337 Trifle ib. Trotter jelly ib. Veal and ham pates ib. Venison pasty 338 Vol-au-vent ib. Wafers ib. ——, sugar ib. Walnuts, to preserve ib. ——, white ib. Whey, mustard ib. Yest ib. ——, excellent 340 ——, potato ib.


General Directions 341 Almonds, green ib. Artichokes ib. ——, to boil in winter ib. Asparagus 342 Barberries ib. Beet-root ib. —— and turnips 343 Cabbage ib. ——, red ib. Capers 344 Capsicum ib. Cauliflower ib. Clove gilliflower, or any other flower, for salads ib. Codlings ib. Cucumbers 345 ——, large, mango of 346 ——, sliced ib. ——, stuffed ib. ——, to preserve 347 French beans 348 Herrings, to marinate 349 ——, red, trout fashion ib. India pickle, called Picolili ib. Lemons 350 ——, or oranges 352 Mango cossundria 353 Melons ib. ——, to imitate mangoes ib. ——, or cucumbers, as mangoes ib. Mushrooms 354 ——, brown 356 ——, to dry ib. ——, liquor and powder ib. Mustard pickle ib. Nasturtiums 357 Onions ib. ——, Spanish, mango of 358 Orange and lemon-peel ib. Oysters ib. Peaches, mango of 359 Purslain, samphire, broom-buds, &c. 360 Quinces ib. Radish pods ib. Salmon 361 ——, to marinate 362 Samphire ib. Smelts ib. Suckers ib. Vinegar, for pickling ib. ——, camp 363 ——, Chili ib. ——, elder-flower ib. ——, garlic 364 ——, gooseberry ib. ——, plague or four thieves' 365 ——, raisin ib. ——, raspberry ib. Walnuts, black 366 ——, green 367 ——, ketchup of ib.


Ale, to drink in a week 369 ——, very rare ib. ——, orange ib. Aqua mirabilis 370 Bitters ib. Cherry brandy ib. Cherry water, cordial ib. Cordial, very fine 371 Cup ib. Elder-flower water ib. Elder-berry syrup ib. Ginger beer 372 Imperial 373 Lemonade ib. ——, clarified 374 ——, milk ib. ——, transparent ib. Lemon water ib. Mead ib. Mithridate brandy 375 Nonpareil ib. Noyau 376 Orange juice ib. Oranges, or lemons, spirit of ib. Orange-water, cordial ib. Orgeat ib. Punch, excellent 377 ——, milk ib. ——, Norfolk ib. ——, Roman 378 Raspberry liqueur ib. —— vinegar ib. Ratafia brandy ib. Shrub 379 ——, currant ib. Spruce beer ib. Wine, bittany 379 ——, champagne, sham 380 ——, cherry ib. ——, cowslip ib. ——, currant 381 ——, currant, or elder 382 ——, currant, black ib. ——, currant, red ib. ——, currant, red or white ib. ——, damson 383 ——, elder ib. ——, elder flower 385 ——, frontiniac, sham ib. ——, mixed fruit ib. ——, ginger ib. ——, gooseberry 386 ——, grape 387 ——, lemon 388 ——, madeira, sham ib. ——, orange ib. ——, port, sham 389 ——, raisin ib.



The following directions may appear trite and common, but it is of the greatest consequence that they be strictly observed:

Attend to minute cleanliness. Never wipe a dish, bowl, or pan, with a half dirty napkin, or give the vessel a mere rinse in water and think that it is then fit for use. See that it be dried and pure from all smell before you put in any ingredient.

Never use the hands when it is possible to avoid it; and, when you do, have a clean basin of water to dip them in, and wipe them thoroughly several times while at work, as in mixing dough, &c.

Use silver or wooden spoons; the latter are best for all confectionery and puddings. Take care that the various spoons, skewers, and knives, be not used promiscuously for cookery and confectionery, or even for different dishes of the same sort.

If an onion is cut with any knife, or lies near any article of kitchen use, that article is not fit for service till it has been duly scoured and laid in the open air. The same remark applies to very many strong kitchen herbs. This point is scarcely ever enough attended to.

In measuring quantities, be extremely exact, having always some particular vessel set apart for each ingredient (best of earthenware, because such cannot retain any smell) wherewith to ascertain your quantities. Do nothing by guess, how practised soever you may deem yourself in the art: nor say "Oh! I want none of your measures for such a thing as a little seasoning," taking a pinch here and there. Be assured you will never in that way make a dish, or a sauce, twice in the same manner; it may be good by chance, but it will always be a chance, and the chances are very much against it; at all events it will not be precisely the same thing, and precision is the very essence of good cookery.

The French say Il faut que rien ne domine—No one ingredient must predominate. This is a good rule to please general taste and great judges; but, to secure the favour of a particular palate it is not infallible: as, in a good herb soup, for instance, it may better delight the master or mistress that some one herb or savoury meat should predominate. Consult, therefore, the peculiarities of the tastes of your employer; for, though a dish may be a good dish of its kind, if it is not suited to the taste of the eater of what avail is it?

Let not the vanity of the cook induce you to forget the duty of a servant, which is, in the first place, to please his master: be particular, therefore, in enquiring what things please your employer. Many capital cooks will be found for great feasts and festivals, but very few for every-day service, because this is not "eye-service," but the service of principle and duty. Few, indeed, there are who will take equal pains to make one delicate dish, one small exquisite dinner, for the three hundred and sixty-five days in the year; yet this is by far the most valuable attainment of the two.

The great secret of all cookery consists in making fine meat jellies; this is done at less expence than may be imagined by a careful, honest cook. For this purpose let all parings of meats of every kind, all bones, however dry they may appear, be carefully collected, and put over a very slow fire in a small quantity of water, always adding a little more as the water boils down. Skim this juice when cool: and, having melted it a second time, pass it through a sieve till thoroughly pure: put no salt or pepper; use this fine jelly for any sauce, adding herbs, or whatever savoury condiments you think proper, at the time it is used.

Be careful all summer long to dry vegetables and herbs. Almost every herb and vegetable may be dried and preserved for winter use; for on these must chiefly depend all the varied flavours of your dishes. Mushrooms and artichokes strung on a string, with a bit of wood knotted in between each to prevent their touching, and hung in a dry place, will be excellent; and every species of culinary herb may be preserved either in bottles or paper bags.




Cod, skate, thornback, salmon, soles, eels, perch, carp, tench, flounders, prawns, lobsters, crabs, shrimps, cockles, muscles, oysters, smelts, whiting.

Game and Poultry.

Hares, pheasants, partridges, wild ducks, widgeon, teal, capons, pullets, fowls, chickens, squab-pigeons, tame rabbits, woodcocks, snipes, larks, blackbirds, and wood-pigeons.


Portugal grapes, the Kentish russet, golden French kirton, Dutch pippins, nonpareils, pearmains, russetting apples, and all sorts of winter pears.

Roots and Vegetables.

Many sorts of cabbages, savoys, sprouts, and greens, parsnips, carrots, turnips, potatoes, celery, endive, cabbage-lettuces, leeks, onions, horseradish, small salad under glasses, sweet herbs, and parsley, green and white brocoli, beet-root, beet-leaves and tops, forced asparagus, cucumbers in hotbeds, French beans and peas in the hothouse.



Cod, skate, thornback, salmon, sturgeon, soles, flounders, whitings, smelts, crabs, lobsters, prawns, shrimps, oysters, eels, crawfish, carp, tench, and perch.

Game and Poultry.

Hares and partridges till the 14th. Turkeys, capons, pullets with eggs, fowls, chickens, tame rabbits, woodcocks, snipes, all sorts of wild-fowl, which begin to decline in this month.


Nearly the same as last month.

Roots and Vegetables.

The same as last month.



Cod and codlings, turbot, salmon, skate, thornback, smelts, soles, crabs, lobsters, prawns, flounders, plaice, oysters, perch, carp, tench, eels, gudgeons, mullet, and sometimes mackerel, comes in.


Turkeys, pullets, fowls, chickens, ducklings, tame rabbits, pigeons, guinea-fowl.


Pineapples, the golden ducket, Dorset pippins, rennetings, Loan's pearmain, nonpareils, John apples, the later bonchretien and double-blossom pears.

Roots and Vegetables.

Carrots, parsnips, turnips, potatoes, beet, leeks, onions, green and white brocoli, brocoli sprouts, brown and green cole, cabbage sprouts, greens, spinach, small salad, parsley, sorrel, corn salad, green fennel, sweet herbs of all sorts, cabbage lettuces, forced mushrooms, asparagus forced, cucumbers in hotbeds, French beans and peas in hothouses, and young radishes and onions.



Salmon, turbot, mackerel, skate, thornback, red and grey mullet, gurnets, pipers, soles, lobsters, oysters, prawns, crawfish, smelts, carp, perch, pike, gudgeons, eels, and plaice.

Game and Poultry.

Pullets, fowls, chickens, ducklings, pigeons, tame rabbits, and sometimes young leverets, guinea-fowl.


A few apples and pears, pineapples, hothouse grapes, strawberries, cherries, apricots for tarts, and green gooseberries.

Roots and Vegetables.

Carrots, potatoes, horseradish, onions, leeks, celery, brocoli sprouts, cabbage plants, cabbage lettuce, asparagus, spinach, parsley, thyme, all sorts of small salads, young radishes and onions, cucumbers in hotbeds, French beans and peas in the hothouse, green fennel, sorrel, chervil, and, if the weather is fine, all sorts of sweet herbs begin to grow.



Turbot, salmon, soles, smelts, trout, whiting, mackerel, herrings, eels, plaice, flounders, crabs, lobsters, prawns, shrimps, crawfish.

Game and Poultry.

Pullets, fowls, chickens, guinea-fowl, green geese, ducklings, pigeons, tame rabbits, leverets, and sometimes turkey poults.


Strawberries, green apricots, cherries, gooseberries, and currants, for tarts, hothouse pineapples, grapes, apricots, peaches, and fine cherries.

Roots and Vegetables.

Spring carrots, horseradish, beet-root, early cauliflower, spring cabbage, sprouts, spinach, coss, cabbage, and Silesia lettuces, all sorts of small salads, asparagus, hotspur beans, peas, fennel, mint, balm, parsley, all sorts of sweet herbs, cucumbers and French beans forced, radishes, and young onions, mushrooms in the cucumber beds.



Turbot, trout, mackerel, mullet, salmon, salmon trout, soles, smelts, eels, lobsters, crabs, crawfish, prawns, and shrimps.

Game and Poultry.

Spring fowls, and chickens, geese, ducks, turkey poults, young wild and tame rabbits, pigeons, leverets, and wheatears.


Pineapples, currants, gooseberries, scarlet strawberries, hautboys, several sorts of cherries, apricots, and green codlings.

Roots and Vegetables.

Young carrots, early potatoes, young turnips, peas, garden beans, cauliflowers, summer cabbages, spinach, coss, cabbage, and Silesia lettuces, French beans, cucumbers, asparagus, mushrooms, purslain, radishes, turnip-radishes, horseradish, and onions.



Turbot, salmon, salmon trout, Berwick and fresh water trout, red and grey mullet, Johndories, skate, thornback, maids, soles, flounders, eels, lobsters, crawfish, prawns, and shrimps.

Game and Poultry.

Leverets, geese, ducks and ducklings, fowls, chickens, turkey poults, quails, wild rabbits, wheatears, and young wild ducks.


Pineapples, peaches, apricots, scarlet and wood strawberries, hautboys, summer apples, codlings, summer pears, green-gage and Orleans plums, melons, currants, gooseberries, raspberries, cherries of all kinds, and green walnuts to pickle.

Roots and Vegetables.

Carrots, potatoes, turnips, onions, cauliflowers, marrowfat and other peas, Windsor beans, French beans, mushrooms, sorrel, artichokes, spinach, cabbages, cucumbers, coss and cabbage lettuces, parsley, all sorts of sweet and potherbs, mint, balm, salsify, and field mushrooms.



Codlings, some turbot, which goes out this month, skate, thornback, maids, haddock, flounders, red and grey mullet, Johndories, pike, perch, gudgeons, roach, eels, oysters, crawfish, some salmon, salmon trout, Berwick and fresh water trout.

Game and Poultry.

Leverets, geese, turkey poults, ducks, fowls, chickens, wild rabbits, quails, wheatears, young wild ducks, and some pigeons.


Pineapples, melons, cherries, apricots, peaches, nectarines, apples, pears, all sorts of plums, morella cherries, filberts and other nuts, currants, raspberries, late gooseberries, figs, early grapes, mulberries, and ripe codlings.

Roots and Vegetables.

Carrots, parsnips, turnips, potatoes, onions, horseradish, beet-root, shalots, garlic, cauliflower, French beans, later peas, cucumbers, cabbages, sprouts, coss lettuce, endive, celery, parsley, sweet herbs, artichokes, artichoke suckers, chardoons, mushrooms, and all sorts of small salads.



Cod, codlings, skate, thornback, haddocks, soles, whitings, herrings come in full season, salmon, smelts, flounders, pike, perch, carp, tench, eels, lampreys, oysters, cockles, muscles, crawfish, prawns, and shrimps.

Game and Poultry.

Hares, leverets, partridges, quails, young turkeys, geese, ducks, capons, pullets, fowls, chickens, pigeons, wild and tame rabbits, wild ducks, widgeon, teal, plover, larks, and pippets.


Pineapples, melons, grapes, peaches, plums, nectarines, pears, apples, quinces, medlars, filberts, hazel nuts, walnuts, morella cherries, damsons, white and black bullace.

Roots and Vegetables.

Carrots, parsnips, potatoes, turnips, leeks, horseradish, beet-root, onions, shalots, garlic, celery, endive, coss and cabbage lettuces, artichokes, French beans, latter peas, mushrooms, cucumbers, red and other cabbages, cabbage plants, Jerusalem artichokes, parsley, sorrel, chervil, thyme, all sorts of sweet herbs, mint, balm, all sorts of small salad.



Cod, codlings, brill, haddocks, whiting, soles, herrings, cole-fish, halibut, smelts, eels, flounders, perch, pike, carp, tench, oysters, cockles, muscles, lobsters, crabs, crawfish, prawns, and shrimps.

Game and Poultry.

Hares, leverets, pheasants, partridges, moor-game, grouse, turkeys, geese, ducks, capons, pullets, fowls, chickens, pigeons, wild and tame rabbits, all sorts of wild-fowl, larks, plovers, woodcocks, snipes, wood-pigeons, pippets.


Pineapples, peaches, grapes, figs, medlars, all sorts of fine apples and pears, white plums, damsons, white and black bullace, quinces, filberts, walnuts, and chesnuts.

Roots and Vegetables.

Carrots, parsnips, potatoes, turnips, leeks, horseradish, onions, shalots, garlic, beet-root, artichokes, latter cauliflowers, red and white cabbages, savoys, cabbage plants, green and white brocoli, chardoons, green and brown cole, celery, endive, spinach, sorrel, chervil, parsley, purslain, all sorts of sweet herbs, coss and cabbage lettuces, rocambole, and all sorts of small salads.



Cod, salmon, herrings, barbel, halibut, smelts, flounders, whiting, haddock, pipers, gurnets, pike, perch, carp, tench, eels, lobsters, crabs, oysters, muscles, cockles, crawfish, prawns, and shrimps.

Game and Poultry.

The same as last month.


Pineapples, all sorts of winter pears, golden pippins, nonpareils, all sorts of winter apples, medlars, white and black bullace, and walnuts kept in sand.

Roots and Vegetables.

Turnips, potatoes, carrots, parsnips, beets, chardoons, onions, shalots, garlic, rocambole, cauliflowers in the greenhouse, red and other cabbages, savoys, cabbage plants, winter spinach, forced asparagus, late cucumbers, forced mushrooms, parsley, sorrel, chervil, thyme, all sorts of sweet herbs, celery, endive, cabbage lettuces, brown and green cole, and all sorts of small salads under glasses.



Cod, codlings, halibut, skate, sturgeon, soles, salmon, gurnets, haddock, whiting, sometimes turbots come with the soles, herrings, perch, pike, carp, tench, eels, lobsters, crabs, crawfish, muscles, cockles, prawns, shrimps, Thames flounders, and smelts.

Game and Poultry.

Hares, pheasants, partridges, moor or heath game, grouse, turkeys, geese, capons, pullets, fowls, chickens, all sorts of wild-fowl, wood cocks, snipes, larks, wild and tame rabbits, dottrels, wood-pigeons, blackbirds, thrushes, plover both green and grey.


All sorts of winter pears and apples, medlars, chesnuts, Portugal grapes and grapes hung in the room, and walnuts kept in sand.

Roots and Vegetables.

Same as the last month.

* * * * *

Beef, mutton, and veal, are in season all the year; house lamb in January, February, March, April, May, October, November, and December. Grass lamb comes in at Easter and lasts till April or May; pork from September till April or May; roasting pigs all the year; buck venison in June, July, August, and September; doe and heifer venison in October, November, December, and January.


There should be always two soups, white and brown, two fish, dressed and undressed; a bouilli and petits-pates; and on the sideboard a plain roast joint, besides many savoury articles, such as hung beef, Bologna sausages, pickles, cold ham, cold pie, &c. some or all of these according to the number of guests, the names of which the head-servant ought to whisper about to the company, occasionally offering them. He should likewise carry about all the side-dishes or entrees, after the soups are taken away in rotation. A silver lamp should be kept burning, to put any dish upon that may grow cold.

It is indispensable to have candles, or plateau, or epergne, in the middle of the table.

Beware of letting the table appear loaded; neither should it be too bare. The soups and fish should be dispatched before the rest of the dinner is set on; but, lest any of the guests eat of neither, two small dishes of pates should be on the table. Of course, the meats and vegetables and fruits which compose these dinners must be varied according to the season, the number of guests, and the tastes of the host and hostess. It is also needless to add that without iced champagne and Roman punch a dinner is not called a dinner.

These observations and the following directions for dinners are suitable to persons who chuse to live fashionably; but the receipts contained in this book will suit any mode of living, and the persons consulting it will find matter for all tastes and all establishments. There is many an excellent dish not considered adapted to a fashionable table, which, nevertheless, is given in these pages.


N.B. It is the fashion to lay two table-cloths, and never to leave the table uncovered. Of course, the individual things must be varied according to the season.


Queen Soup, white, removed by Plain boiled Turbot.

Petits Pates of Oysters.

Plateau, or Epergne, or Candles.

Petits Pates of Chickens.

Herb Soup, brown, removed by Dressed fish (Salmon.)

Remove the whole and set on as follows:—

Sweetbreads, Stewed Beef, Small larded. with Beef Vegetables. Pies.

Reindeer Tongues, Dressed Peas. Rissoles of highly dressed in Veal and Ham, sauce. served in sauce.

Macaroni, Dressed with Eggs. Parmesan Plateau. cheese.

Mutton Stuffed Cabbage. Supreme of Cutlets Fowls. glazed in onion sauce.

Vol-au-vent. Roasted Turkey, Small breast with truffles, of Veal morels, chesnuts, &c. glazed brown, with Peas under.

On the sideboard, fish sauces, cold pie, hot ham, saddle of mutton roasted; pickles, cucumbers, salad, mashed potatoes, greens, and cauliflowers, crumbs of bread, and grated Parmesan cheese. These should be handed round, to eat with soup, or game, or fowl, if liked.


Larded Hare, removed by Souffle[16-*]. Cauliflower, Orange with cheese. Jelly. Apples in compote.

Puffs and Stewed Tartlets. Plateau. Partridges.

Dressed Italian Pigeons. Cream. Creams in Glasses.

Small Puddings, Two roasted Pheasants, Jerusalem with sauce. one larded, Artichokes. one plain, removed by Fondu[16-+].

[16-*] Light sweet Pudding.

[16-+] Melted Cheese.

Remove the whole.


Gruyere[17-*] Pickles. Cheese Pickles. and Schabzieger[17-*].

Savoury Toasts. Bologna Brawn. Sausages. Plateau. Cold Pie. Cold Pie. Savoury Toasts.

Anchovies. Kipper Salmon. Stilton and Parmesan.

Radishes, cucumbers, salad, butter, &c. to be handed from the side table.

[17-*] Swiss cheeses.


Cream Ice, Pistachio Nuts and removed by Figs. Orange chips. a Preserved Pineapple.

Dried Cake. Preserved Sweetmeats. Plums.

Chantilly Pyramid with Basket. Plateau. various Sweetmeats.

Almonds Cake. Preserves of and Raisins. Apricots.

Brandy Water Ice Sugared Cherries. a la Macedoine, Walnuts. removed by Grapes.



White Soups, Lamb Cutlets and removed by plain Fish: Stewed Chicken. Asparagus sauce. removed by Bouilli, dressed according to any of the various receipts.


Dressed Vegetable Fricandeau, or in a mould. Beef Olives. Sorrel sauce. Plateau. Small Small Ham, savoury Pies. glazed. Macaroni in a mould.


Breast of Veal, stewed white, as per receipt. Dressed Eggs. Small Ragout of Any of the Brown Soups, Mutton. removed by any of the dressed Fish.

Sideboard furnished with plain joint and vegetables of all sorts, pickles, &c.


Charlotte. Plover's Eggs. Grouse.


Jelly. Custards. Plateau. Partridges. Woodcocks.


Fried Artichokes. Dressed Sea Kale.



Various Cheeses, with Red Herring.

Savoury Toasts.

Radishes, Cucumbers, Plateau. Sausages, &c. &c.

Savoury Toasts.

Potted Game.


Ice Water, Chesnuts. removed by Walnuts. Pineapple.

Various Cake. Green Figs. Apples. Plateau. Filberts. Grapes.

Various Cake. Plums. Pears. Ice Cream, removed by Peaches.



Scotch Collops, Brown Soup, Ragout of brown. removed by Ham. Fish, removed by Boiled Turkey, white sauce.

Vol-au-vent Fricandeau, of Chicken. with Spinach. Plateau. Cutlets with Rissoles Tomata sauce. of Fowl. White Soup, removed by Dressed Fish, removed by Macaroni Roast Mutton. Pates in paste. of Veal.

Sideboard—salad, brocoli, mashed potatoes, cold pie, potted meats.


Orange Jelly. Peahen, Plum Puddings. larded.

Stewed Truffles. Plateau. Blancmange.

Tart, Two Eggs, with Sponge Cake, Wild Fowls. white sauce, with Custard. cheesecakes.

Sideboard, Sea Kale, Pickles, Greens, Potatoes.


Gruyere—Schabzieger. Butter. Celery. Grated Parmesan.

Radishes. Plateau. Cheese in square pieces.



Ice. Biscuits. Currants. Apricots.

Various Cakes. Strawberries. Preserved Orange. Plateau. Preserved Pine. Cherries.


Peaches. Gooseberries. Wafers. Ice.



Dressed Pates of Veal Asparagus. and Ham. Fish, removed by Loin of Mutton, rolled with Tomata sauce.

Dressed Tongues. Plateau. Beef Olives. Stewed Spinach.

Soup, removed by Roast Neck of Veal, with rich white sauce and Mushrooms. Macaroni. Stewed Spinach.

Sideboard, a bouilli, a joint, pickles, plain boiled vegetables, &c.


Stewed Pigeons, Dressed removed by Dressed Eggs. a Fondu. French beans.

Apple Tart. Plateau. Four small Plum Puddings.

Roast Fowl, Fried with Dressed Ham. Artichokes. Water Cresses, removed by Souffle.

When a plain roast fowl, there should be on the sideboard egg sauce or bread sauce; if a plain duck, wine sauce or onion sauce.


Various Cheeses, Bologna Sausages, Pickles. Savoury Toasts, &c. &c.


Ice Cream, removed by a large Cake stuck with Sweetmeats.

Oranges. Brandy Dry Preserves. Cherries.


Wet Preserves. Apples. Brandy Peaches.




Asparagus Soup, removed by Small Ham. Fish, Sea Kale, removed by white sauce. Roast Veal bechamelled.


Stewed Turnips, Alamode Mutton Cutlets, browned. Beef. Sauce piquante.


Turkey Poult stuffed, Blancmange. glazed brown, Croquets fine rich brown sauce of Potatoes. under.


Dressed Peas. Stewed Duck, Tart. with Truffles, Morells, &c.


Two or three sorts of cheeses (plain), a small fondu, relishes, &c.


Ice, Brandy Peaches. removed by Apples. Preserved Citron.


Large Cake Oranges. like a hedgehog, Dry Preserves. stuck with Almonds.



Hare Soup, removed by Fish, removed by Bouilli Beef.

Tendrons de veau. Plateau. Dressed Ham. Brocoli.

Chicken Pie


Raspberry Widgeon. Stewed Cream. French Beans.

Croquettes Plateau. Tart. of Potatoes.


Cheese as usual.


Orange Chips. Dry Preserves.

Wet Preserves. Wafers.


Almond Soup.

Take lean beef or veal, about eight or nine pounds, and a scrag of mutton; boil them gently in water that will cover them, till the gravy be very strong and the meat very tender; then strain off the gravy and set it on the fire with two ounces of vermicelli, eight blades of mace, twelve cloves, to a gallon. Let it boil till it has the flavour of the spices. Have ready one pound of the best almonds, blanched and pounded very fine; pound them with the yolks of twelve eggs, boiled hard, mixing as you pound them with a little of the soup, lest the almonds should grow oily. Pound them till they are a mere pulp: add a little soup by degrees to the almonds and eggs until mixed together. Let the soup be cool when you mix it, and do it perfectly smooth. Strain it through a sieve; set it on the fire; stir it frequently; and serve it hot. Just before you take it up add a gill of thick cream.

Asparagus Soup.

Put five or six pounds of lean beef, cut in pieces and rolled in flour, into your stewpan, with two or three slices of bacon at the bottom: set it on a slow fire and cover it close, stirring it now and then, till your gravy is drawn; then put in two quarts of water and half a pint of pale ale; cover it close and let it stew gently for an hour. Put in some whole pepper and salt to your taste. Then strain out the liquor and take off the fat; put in the leaves of white beet, some spinach, some cabbage lettuce, a little mint, sorrel, and sweet marjoram, pounded; let these boil up in your liquor. Then put in your green tops of asparagus, cut small, and let them boil till all is tender. Serve hot, with the crust of a French roll in the dish.


Boil three half pints of winter split peas; rub them through a sieve; add a little gravy; then stew by themselves the following herbs:—celery, a few young onions, a lettuce, cut small, and about half a pint of asparagus, cut small, like peas, and stewed with the rest; colour the soup of a pea green with spinach juice; add half a pint of cream or good milk, and serve up.

Calf's Head Soup.

Take a knuckle of veal, and put as much water to it as will make a good soup; let it boil, skimming it very well. Add two carrots, three anchovies, a little mace, pepper, celery, two onions, and some sweetherbs. Let it boil to a good soup, and strain it off. Put to it a full half pint of Madeira wine; take a good many mushrooms, stew them in their own liquor; add this sauce to your soup. Scald the calf's head as for a hash; cut it in the same manner, but smaller; flour it a little, and fry it of a fine brown. Then put the soup and fried head together into a stewpan, with some oysters and mushrooms, and let them stew gently for an hour.

Carrot Soup.

Take about two pounds of veal and the same of lean beef; make it into a broth or gravy, and put it by until wanted. Take a quarter of a pound of butter, four large fine carrots, two turnips, two parsnips, two heads of celery, and four onions; stew these together about two hours, and shake it often that they may not burn to the stewpan; then add the broth made as above, boiling hot, in quantity to your own judgment, and as you like it for thickness. It should be of about the consistency of pea-soup. Pass it through a tamis. Season to your taste.


Take four pounds of beef, a scrag of mutton, about a dozen large carrots, four onions, some pepper and salt; put them into a gallon of water, and boil very gently for four hours. Strain the meat, and take the carrots and rub them very smooth through a hair sieve, adding the gravy by degrees till about as thick as cream. The gravy must have all the fat taken off before it is added to the carrots. Turnip soup is made in the same way.

Clear Soup.

Take six pounds of gravy beef; cut it small, put it into a large stewpan, with onions, carrots, turnips, celery, a small bunch of herbs, and one cup of water. Stew these on the fire for an hour, then add nine pints of boiling water; let it boil for six hours, strain it through a fine sieve, and let it stand till next day; take off the fat; put it into a clean stewpan, set it on the fire till it is quite hot; then break three eggs into a basin, leaving the shells with them. Add this to the soup by degrees; cover close till it boils; then strain it into a pan through a fine cloth. When the eggs are well beaten, a little hot soup must be added by degrees, and beaten up before it is put into the stewpan with the whole of the soup.

Clear Herb Soup.

Put celery, leeks, carrots, turnips, cabbage lettuce, young onions, all cut fine, with a handful of young peas: give them a scald in boiling water; put them on a sieve to drain, and then put them into a clear consomme, and let them boil slowly till the roots are quite tender. Season with a little salt. When going to table put a little crust of French roll in it.

Cod's Head Soup.

Take six large onions, cut them in slices, and put them in a stewpan, with a quarter of a pound of the freshest butter. Set it in a stove to simmer for an hour, covered up close; take the head, and with a knife and fork pick all the fins you can get off the fish. Put this in a dish, dredge it well with flour, and let it stand. Take all the bones of the head and the remainder, and boil them on the fire for an hour, with an English pint of water. Strain off the liquor through a sieve, and put it to your onions; take a good large handful of parsley, well washed and picked clean; chop it as fine as possible; put it in the soup; let it just boil, otherwise it will make it yellow. Add a little cayenne pepper, two spoonfuls of anchovy, a little soy, a little of any sort of ketchup, and a table-spoonful of vinegar. Then put the fish that has been set aside on the plate into the stewpan to the soup, and let it simmer for ten minutes. If not thick enough add a small piece of butter rolled in flour.

Crawfish Soup.

Boil off your crawfish; take the tails out of the shells; roast a couple of lobsters; beat these with your crawfish shells; put this into your fish stock, with some crusts of French rolls. Rub the whole through a tamis, and put your tails into it. You may farce a carp and put in the middle, if you please, or farce some of the shells and stick on a French roll.

Crawfish, or Lobster Soup.

Take some middling and small fishes, and put them in a gallon of water, with pepper, salt, cloves, mace, sweetherbs, and onions; boil them to pieces, and strain them out of the liquor. Then take a large fish, cut the flesh off one side, make forcemeat of it, and lay it on the fish; dredge grated bread in it, and butter a dish well; put it in the oven and bake it. Then take one hundred crawfish, break the shells of the tails and claws, take out the meat as whole as you can; pound the shells and add the spawn of a lobster pounded; put them into the soup, and, if you like, a little veal gravy; give them a boil or two together. Strain the liquor off into another saucepan, with the tops of French bread, dried, beat fine, and sifted. Give it a boil to thicken; then brown some butter, and put in the tails and claws of the crawfish, and some of the forcemeat made into balls. Lay the baked fish in the middle of the dish, pour the soup boiling hot on it; if you like, add yolks of eggs, boiled hard, pounded, and mixed by degrees with the soup.

Curry or Mulligatawny Soup.

Boil a large chicken or fowl in a pint of water till half done; add a table-spoonful of curry powder, with the juice of one lemon and a half; boil it again gently till the meat is done.

For a large party you must double the quantity of all the articles, and always proportion the water to the quantity of gravy you think the meat will yield.

Eel Soup.

Take two pounds of eels; put to them two quarts of water, a crust of bread, two or three blades of mace, some whole pepper, one onion, and a bunch of sweet herbs. Cover them close, and let them stew till the liquor is reduced to one half, and if the soup is not rich enough it must boil till it is stronger.—Then strain it, toast some bread, and cut it in small.

This soup will be as good as if meat were put into it. A pound of eels makes a pint of soup.

Fish Soup.

Stew the heads, tails, and fins, of any sort of flat fish or haddock. Strain and thicken with a little flour and butter; add pepper, salt, anchovy, and ketchup, to taste. Cut the fish in thick pieces, and let them stew gently till done.

French Soup.

Take the scrag end of a neck of mutton, or two pounds of any meat, and make it into very strong broth; then take one large cabbage, three lettuces, three carrots, one root of celery, and two onions; cut them all small, and fry them with butter. Pour your broth upon your vegetables a little at a time, cover it up close, and let it stew three hours or more. Serve with the vegetables.

Friar's Chicken.

Stew a knuckle of veal, a neck of mutton, a large fowl, two pounds of giblets, two large onions, two bunches of turnips, one bunch of carrots, a bunch of thyme, and another of sage, eight hours over a very slow stove, till every particle of juice is extracted from the meat and vegetables. Take it off the stove, pass it through a hair tamis; have ready a pound of grated veal, or, what is better, of grated chicken, with a large bunch of parsley, chopped very fine and mingled with it. Put this into the broth; set it on the stove again, and while there break four raw eggs into it. Stir the whole for about a quarter of an hour and serve up hot.

Giblet Soup. No. 1.

Take the desired quantity of strong beef gravy; add to it a few slices of veal fried in butter; take a piece of butter rolled in flour, and with it fry some sliced onion and thyme; when made brown, add it to the soup. When sufficiently stewed, strain and put to it two spoonfuls of ketchup, a few spoonfuls of Madeira, and a little lemon juice. The giblets being separately stewed in a pint of water, add their gravy to the soup.

Giblet Soup. No. 2.

Parboil the giblets, and pour the water from them; put them into fresh water or thin gravy, with a large onion stuck with cloves; season it to your taste; boil them till the flesh comes from the bones. Mix the yolk of an egg with flour into a paste; roll it two or three times over with a rollingpin; cut it in pieces, and thicken the soup with it.

Giblet Soup. No. 3.

Take three pair of goose giblets; scald and cut them as for stewing; set them on the fire in three quarts of water, and when the scum rises skim them well: put in a bundle of sweet herbs, some cloves, mace, and allspice, tied in a bag, with some pepper and salt. Stew them very gently till nearly tender: mix a quarter of a pound of butter with flour, and put it in, with half a pint of white wine, and a little cayenne pepper. Stew them till thick and smooth; take out the herbs and spices; skim well; boil the livers in a quart of water till tender, and put in. Serve up in a terrine or dish.

Gravy Soup. No. 1.

Put two pounds of gravy beef, cut in small pieces, with pepper, salt, some whole pepper, and a piece of butter, the size of a walnut, into a stewpan. When drawn to a good gravy, pour in three quarts of boiling water; add some mace, four heads of celery, one carrot, and three or four onions. Let them stew gently about an hour and a half; then strain; add an ounce and half of vermicelli, and let it stew about ten minutes longer.

Gravy Soup. No. 2.

Take two ox melts, cut them in pieces, season them with pepper and salt, and dredge them with flour. Shred two large onions, fry them of a nice brown colour, put them at the bottom of the saucepan with a piece of butter. Take one ox rump, stew it with carrots and celery and twelve allspice. Then put all together and strain well. This quantity will make three quarts. You may send the ox rump to table in the soup, if approved. Two carrots and two heads of celery will be sufficient.

Gravy Soup. No. 3.

Cut the lean part of a shin of beef, the same of a knuckle of veal, and set the bones of both on the fire, in two gallons of water, to make broth. Put the meat in a stewpan; add some lean bacon or ham, one carrot, two turnips, two heads of celery, two large onions, a bunch of sweet herbs, some whole pepper, two race of ginger, six cloves. Set these over the fire, let it draw till all the gravy is dried up to a nice brown; then add the broth that is made with the bones. Let it boil slowly four or five hours. Make the soup the day before you want to use it, that you may take the fat clean from the top, also the sediment from the bottom. Have ready some turnips, carrots, and cabbage lettuces, cut small, and one pint of young peas; add these to your soup; let it boil one hour, and it will be ready, with salt to your taste.

Hare Soup.

Skin the hare, and wash the inside well. Separate the limbs, legs, shoulders, and back; put them into a stewpan, with two glasses of port wine, an onion stuck with four cloves, a bundle of parsley, a little thyme, some sweet basil and marjoram, a pinch of salt, and cayenne pepper. Set the whole over a slow fire, and let it simmer for an hour; then add a quart of beef gravy and a quart of veal gravy; let the whole simmer gently till the hare is done. Strain the meat; then pass the soup through a sieve, and put a penny roll to soak in the broth. Take all the flesh of the hare from the bones, and pound it in a mortar, till fine enough to be rubbed through a sieve, taking care that none of the bread remains in it. Thicken the broth with the meat of the hare; rub it all together till perfectly fine, like melted butter, not thicker; heat it, and serve it up very hot. Be careful not to let it boil, as that will spoil it.


Half roast a good-sized hare; cut the back and legs in square pieces; stew the remaining part with five pints of good broth, a bunch of sweet herbs, three blades of mace, three large shalots, shred fine, two large onions, one head of celery, one dozen white pepper, eight cloves, and a slice of ham. Simmer the whole together three hours; then strain and rub it through a hair sieve with a wooden spoon; return the gravy into a stewpan; throw in the back and legs, and let it simmer three quarters of an hour before you send it to table.

Hessian Soup.

Take seven pints of water, one pint of split peas, one pound of lean beef, cut into small slices, three quarters of a pound of potatoes, three ounces of ground rice, two heads of celery, two onions, or leeks. Season with pepper and salt, and dried mint, according to your taste. Let it all boil slowly together till reduced to five pints.


One pound of beef, one pint of split peas, three turnips, four ounces ground rice, three potatoes, three onions, one head of celery, seven pints of water. Boil till reduced to six pints; then strain it through a hair sieve, with a little whole pepper.

Mock Turtle Soup. No. 1.

Take a calf's head, very white and very fresh, bone the nose part of it; put the head into some warm water to discharge the blood; squeeze the flesh with your hand to ascertain that it is all thoroughly out; blanch the head in boiling water. When firm, put it into cold water, which water must be prepared as follows: cut half a pound of fat bacon, a pound of beef suet, an onion stuck with two cloves, two thick slices of lemon; put these into a vessel, with water enough to contain the head; boil the head in this, and take it off when boiled, leaving it to cool. Then make your sauce in the following manner: put into a stewpan a pound of ham cut into slices; put over the ham two knuckles of veal, two large onions, and two carrots; moisten with some of the broth in which you have boiled the head to half the depth of the meat only; cover the stewpan, and set it on a slow fire to sweat through; let the broth reduce to a good rich colour; turn up the meat for fear of burning. When you have a very good colour, moisten with the whole remaining broth from the head; season with a very large bundle of sweet herbs, sweet basil, sweet marjoram, lemon-thyme, common thyme, two cloves, and a bay leaf, a few allspice, parsley, and green onions and mushrooms. Let the whole boil together for one hour; then drain it. Put into a stewpan a quarter of a pound of very fresh butter, let it melt over a very slow fire; put to this butter as much flour as it can receive till the flour has acquired a very good brown colour; moisten this gradually with the broth till you have employed it all; add half a bottle of good white wine; let the sauce boil that the flour may be well done; take off all the scum and fat; pass it through a sieve. Cut the meat off the calf's head in pieces of about an inch square; put them to boil in the sauce; season with salt, a little cayenne pepper, and lemon juice. Throw in some forcemeat balls, made according to direction, and a few hard yolks of eggs, and serve up hot.

Mock Turtle. No. 2.

Take a calf's head with the skin on; let it be perfectly well cleaned and scalded, if it is sent otherwise from the butcher's. You should examine and see that it is carefully done, and that it looks white and clean, by raising the skin from the bone with a knife. Boil it about twenty minutes; put it in cold water for about ten minutes; take the skin clean from the flesh, and cut it in square pieces. Cut the tongue out, and boil it until it will peel; then cut it in small pieces, and put it all together. Line the bottom of a soup-pot with slices of ham, a bay-leaf, a bunch of thyme, some other herbs, and an onion stuck with six cloves. Cover all this with a slice of fat bacon, to keep the meat from burning, dry it in a clean cloth, and lay it in the pot with salt, cayenne pepper, and as much mace as will lie on a shilling: and cover the meat over with the parings of the head, and some slices of veal. Add to it a pint of good strong broth; put the cover over the pot as close as possible, and let it simmer two hours. When the head is tender, make the browning as follows: put into a stewpan a good quarter of a pound of butter; as it boils, dredge in a very little flour, keeping it stirring, and throw in by degrees an onion chopped very fine, a little thyme, parsley, &c. picked, also chopped very fine. Put them in by degrees, stirring all the time; then add a pint of good strong broth, a pint of good Madeira wine, and all the liquor with your meat in the stewpot. Let them boil all together, till the spirit of the wine is evaporated, for that should not predominate. Add the juice of two or three large lemons; then put in the head, tongue, &c.; skim the fat off as it rises. Dish it very hot; add forcemeat balls and hard eggs, made thus: take six or eight and boil them hard; then take the yolks, and pound them in a mortar with a dust of flour, and half or more of a raw egg, (beaten up) as you may judge sufficient. Rub it all to a paste; add a little salt; then roll them into little eggs, and add them, with the forcemeat balls, to the turtle when you dish it.

Mock Turtle. No. 3.

Neat's feet instead of calf's head; that is, two calf's feet and two neat's feet.

Mock Turtle. No. 4.

Two neat's and two calf's feet cut into pieces an inch long, and put into two quarts of strong mutton gravy, with a pint of Madeira. Take three dozen oysters, four anchovies, two onions, some lemon-peel, and mace, with a few sweet herbs; shred all very fine, with half a tea-spoonful of cayenne pepper, and add them to the feet. Let all stew together two hours and a quarter. Just before you send it to table, add the juice of two small lemons, and put forcemeat balls and hard eggs to it.

Mulligatawny Soup. No. 1.

Cut in pieces three fowls; reserve the best pieces of one of them for the terrine; cut the remainder very small: add to them a pound of lean ham, some garlic, bay-leaves, spices, whole mace, peppercorns, onions, pickles of any kind that are of a hot nature, and about four table-spoonfuls of good curry-powder. Cover the ingredients with four quarts of strong veal stock, and boil them till the soup is well flavoured: then strain that to the fowl you have reserved, which must be fried with onions. Simmer the whole till quite tender, and serve it up with plain boiled rice.

Mulligatawny Soup. No. 2.

Boil a knuckle of veal of about five pounds weight; let it stand till cold; then strain, and fry it in a little butter. Strain the liquor, and leave it till cold; take the fat off. Fry four onions brown in butter, add four dessert spoonfuls of curry-powder, a little turmeric, a little cayenne; put all these together in the soup. Let it simmer for two hours, and if not then thick enough, add a little suet and flour, and plain boiled rice to eat with it; and there should be a chicken or fowl, half roasted, and cut up in small pieces, then fried in butter of a light brown colour, and put into the soup instead of the veal, as that is generally too much boiled.

Mulligatawny Soup. No. 3.

Have some good broth made, chiefly of the knuckle of veal: when cold skim the fat off well, and pass the broth when in a liquid state through the sieve. Cut a chicken or rabbit into joints, (chicken or turkey is preferable to rabbit,) fry it well, with four or five middle-sized onions shred fine; shake a table-spoonful of curry-powder over it, and put it into the broth. Let it simmer three hours, and serve it up with a seasoning of cayenne pepper.

Onion Soup. No. 1.

Take twelve large Spanish onions, slice and fry them in good butter. Let them be done very brown, but not to burn, which they are apt to do when they are fried. Put to them two quarts of boiling water, or weak veal broth; pepper and salt to your taste. Let them stew till they are quite tender and almost dissolved; then add crumbs of bread made crisp, sufficient to make it of a proper thickness. Serve hot.

Onion Soup. No. 2.

Boil three pounds of veal with a handful of sweet herbs, and a little mace; when well boiled strain it through a sieve, skim off all the fat. Pare twenty-five onions; boil them soft, rub them through a sieve, and mix them with the veal gravy and a pint of cream, salt, and cayenne pepper, to your taste. Give it a boil and serve up; but do not put in the cream till it comes off the fire.

Onion Soup. No. 3.

Take two quarts of strong broth made of beef; twelve onions; cut these in four quarters, lay them in water an hour to soak. Brown four ounces of butter, put the onions into it, with some pepper and salt, cover them close, and let them stew till tender: cut a French loaf into slices, or sippets, and fry them in fresh butter; put them into your dish, and boil your onions and butter in your soup. When done enough, squeeze in the juice of a lemon, and pour it into your dish with the fried sippets. You may add poached eggs, if it pleases your palate.

Ox Head Soup.

Bone the head and cut it in pieces; wash it extremely clean from the blood; set it on the fire in three gallons of water. Put in a dozen onions, eight turnips, six anchovies, and a bundle of sweet herbs. Let all stew together very gently, till it is quite tender. Carefully skim off all the fat as it boils, but do not stir it. Take cabbage lettuce, celery, chervil, and turnips, all boiled tender and cut small; put them into the soup, and let them boil all together half an hour.


To half an ox's head put three gallons of water, and boil it three hours. Clean and cut it small and fine; let it stew for an hour with one pint of water, which must be put to it boiling; then add the three gallons boiling.

Green Pea Soup. No. 1.

Take a knuckle of veal of about four pounds, chop it in pieces, and set it on the fire in about six quarts of water, with a small piece of lean ham, three or four blades of mace, the same of cloves, about two dozen peppercorns, white and black, a small bundle of sweet herbs and parsley, and a crust of French roll toasted crisp. Cover close, and let it boil very gently over a slow fire till reduced to one half; then strain it off, and add a full pint of young green peas, a fine lettuce, cut small, four heads of celery, washed and cut small, about a quarter of a pound of fresh butter made hot, with a very little flour dredged into it, and some more lettuce cut small and thrown in. Just fry it a little; put it into the soup; cover it close, and let it stew gently over a slow fire two hours. Have a pint of old peas boiled in a pint of water till they are very tender, then pulp them through a sieve; add it to the soup, and let it all boil together, putting in a very little salt. There should be two quarts. Toast or fry some crust of French roll in dice.

Green Pea Soup. No. 2.

Put one quart of old green peas into a gallon of water, with a bunch of mint, a crust of bread, and two pounds of fresh meat of any sort. When these have boiled gently for three hours, strain the pulp through a colander; then fry spinach, lettuce, beet, and green onions, of each a handful, not too small, in butter, and one pint of green peas, boiled; pepper and salt. Mix all together, and let them just boil. The spinach must not be fried brown, but kept green.

Green Pea Soup. No. 3.

Boil the shells of your youngest peas in water till all the sweetness is extracted from them; then strain, and in that liquor boil your peas for the soup, with whole pepper and salt. When boiled, put them through a colander; have ready the young peas boiled by themselves; put a good piece of butter in a frying-pan with some flour, and into that some lettuce and spinach; fry it till it looks green, and put it into the soup with the young peas. When the greens are tender, it is done enough.

Green Pea Soup. No. 4.

Boil a quart of old peas in five quarts of water, with one onion, till they are soft; then work them through a sieve.—Put the pulp in the water in which the peas were boiled, with half a pint of young peas, and two cabbage lettuces, cut in slices; then let it boil half an hour; pepper and salt, to your taste.—Add a small piece of butter, mixed with flour, and one tea-spoonful of loaf sugar.

Green Pea Soup. No. 5.

Make a good stock for your soup of beef, mutton, and veal; season to your palate; let it stand till cold, then take off all the fat. Take some old peas, boil them in water, with a sprig of mint and a large lettuce, strain them through a sieve; mix them with your soup till of proper thickness. Then add three quarters of a pint of cream; simmer it up together, and have ready half a pint of young peas, or asparagus, ready boiled to throw in. If the soup is not of a fine green, pound some spinach, and put in a little of the juice, but not too much.

Green Pea Soup. No. 6.

Take a quart of old peas, three or four cabbage lettuces, two heads of celery, two leeks, one carrot, two or three turnips, two or three old onions, and a little spinach that has been boiled; put them over the fire with some good consomme, and let them do gently, till all are very tender. Rub the whole through a tamis, or hair-sieve; put it in the pot. Have about half a pint of very young peas, and the hearts of two cabbage lettuces, cut fine and stewed down in a little broth. Put all together, with a small faggot of mint, and let it boil gently, skimming it well. When going to table, put into it fried bread, in dice, or crust of French roll. This quantity will be sufficient for a terrine.

Winter Pea Soup.

Take two quarts of old peas, a lettuce, a small bit of savoury, a handful of spinach, a little parsley, a cucumber, a bit of hock of bacon; stew all together till tender. Rub the whole through a colander; add to it some good gravy, and a little cayenne or common pepper. These quantities will be sufficient for a large terrine. Send it up hot with fried bread.

Pea Soup. No. 1.

Take two pints of peas, one pound of bacon, two bunches of carrots and onions, two bunches of parsley and thyme; moisten the whole with cold water, and let them boil for four hours, adding more water to them if necessary. When quite done, pound them in a mortar, and then rub them through a sieve with the liquor in which they have been boiling. Add a quart of the mixed jelly soup, boil it all together, and leave it on a corner of the fire till served. It must be thick and smooth as melted butter, and care taken throughout that it does not burn.

Pea Soup. No. 2.

Take about three or four pounds of lean beef; cut it in pieces and set it on the fire in three gallons of water, with nearly one pound of ham, a small bundle of sweet herbs, another of mint, and forty peppercorns. Wash a bunch of celery clean, put in the green tops; then add a quart of split peas. Cover it close, and let the whole boil gently till two parts out of three are wasted. Strain it off, and work it through a colander; put it into a clean saucepan with five or six heads of celery, washed and cut very small; cover it close, and let it stew till reduced to about three quarts: then cut some fat and lean bacon in dice, fry them just crisp; do the same by some bread, and put both into the soup. Season it with salt to your taste. When it is in the terrine, rub a little dried mint over it. If you chuse it, boil an ox's palate tender, cut it in dice, and put in, also forcemeat balls.

Pea Soup. No. 3.

To a quart of split peas put three quarts of water, two good turnips, one large head of celery, four onions, one blade of ginger, one spoonful of flour of mustard, and a small quantity of cayenne, black pepper, and salt. Let it boil over a slow fire till it is reduced to two quarts; then work it through a colander with a wooden spoon. Set it on the fire, and let it boil up; add a quarter of a pound of butter mixed with flour; beat up the yolks of three eggs, and stir it well in the soup. Gut a slice of bread into small dice; fry them of a light brown; put them into your soup-dish, and pour the soup over them.

Pea Soup. No. 4.

Boil one onion and one quart of peas in three quarts of water till they are soft; then work them through a hair sieve. Mix the pulp with the water in which the peas were boiled; set it over the fire and let it boil; add two cabbage lettuces, cut in slices, half a pint of young peas, and a little salt. Let it boil quickly half an hour; mix a little butter and flour, and boil in the soup.

Portable Soup.

Strip all the skin and fat off a leg of veal; then cut all the fleshy parts from the bone, and add a shin of beef, which treat in the same way; boil it slowly in three gallons of water or more according to the quantity of the meat; let the pot be closely covered: when you find it, in a spoon, very strong and clammy, like a rich jelly, take it off and strain it through a hair sieve into an earthen pan. After it is thoroughly cold, take off any fat that may remain, and divide your jelly clear of the bottom into small flatfish cakes in chinaware cups covered. Then place these cups in a large deep stewpan of boiling water over a stove fire, where let it boil gently till the jelly becomes a perfect glue; but take care the water does not get into the cups, for that will spoil it all. These cups of glue must be taken out, and, when cold, turn out the glue into a piece of new coarse flannel, and in about six hours turn it upon more fresh flannel, and keep doing this till it is perfectly dry—if you then lay it by in a dry warm place, it will presently become like a dry piece of glue. When you use it in travelling, take a piece the size of a large walnut, seasoning it with fresh herbs, and if you can have an old fowl, or a very little bit of fresh meat, it will be excellent.

Potato Soup.

Five large carrots, two turnips, three large mealy potatoes, seven onions, three heads of celery; slice them all thin, with a handful of sweet herbs; put them into one gallon of water, with bones of beef, or a piece of mutton; let them simmer gently till the vegetables will pulp through a sieve. Add cayenne pepper, salt, a pint of milk, or half a pint of cream, with a small piece of butter beaten up with flour.

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