The Book of Household Management by Mrs. Beeton

752. INGREDIENTS.--Lamb, a little salt.

[Illustration: LEG OF LAMB.] _Mode_.--Place the joint at a good distance from the fire at first, and baste well the whole time it is cooking. When nearly done, draw it nearer the fire to acquire a nice brown colour. Sprinkle a little fine salt over the meat, empty the dripping-pan of its contents; pour in a little boiling water, and strain this over the meat. Serve with mint sauce and a fresh salad, and for vegetables send peas, spinach, or cauliflowers to table with it. _Time_.--A leg of lamb weighing 5 lbs., 1-1/2 hour. _Average cost_, 10d. to 1s. per lb. _Sufficient_ for 4 or 5 persons. _Seasonable_ from Easter to Michaelmas. BRAISED LOIN OF LAMB. [Illustration: LOIN OF LAMB.]

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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