The Book of Household Management by Mrs. Beeton
15. Shin,--stewing.
The following is a classification of the qualities of meat, according to
the several joints of beef, when cut up in the London manner.
_First class_.--includes the sirloin, with the kidney suet (1), the
rump-steak piece (2), the fore-rib (9).
_Second class_.--The buttock (4), the thick flank (7), the middle-rib
(10).
_Third class_.--The aitch-bone (3), the mouse-round (5), the thin flank
(8), the chuck (11), the leg-of-mutton piece (12), the brisket (13).
_Fourth class_.--The neck, clod, and sticking-piece (14).
_Fifth class_.--The hock (6), the shin (15).
RECIPES.
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