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