Celtnet Eliza Acton Recipes Contents from Modern Cookery

Ingredients which may be used for making Soup of various kinds

A few directions to the Cook

The time required for boiling down a Soup of Stock

To thicken Soups

To fry Bread to serve with Soup

Sippets à la Reine

To make Nouilles (an elegant substitute for Vermicelli

Vegetable Vermicelli (Vegetables cut very fine for Soups)

Extract of Beef, or very strong Beef Gravy-Soup (Baron Liebig's receipt)

Bouillon (the common Soup of France), cheap and very wholesome

Clear pale Gravy Soup, or Consommé

Another receipt for Gravy Soup

Cheap clear Gravy Soup

Glaze (Note)

Vermicelli Soup (Potage au Vermicelle)

Semolina Soup (Soupe à la Semoule)

Mararoni Soup

Soup of Soujee

Potage aux Nouilles, or Taillerine Soup

Sago Soup

Tapioca Soup

Rice Soup

White Rice Soup

Rice-Flour Soup

Stock for White-Soup

Mutton Stock for Soups

Mademoiselle Jenny Lind's Soup

The Lord Mayor's Soup

The Lord Mayor's Soup (Author's receipt)

Cocoa-Nut Soup

Chestnut Soup

Jerusalem Artichoke, or Palestine Soup

Common Carrot Soup

A finer Carrot Soup

Common Turnip Soup

A quickly made Turnip Soup

Potato Soup

Apple Soup

Parsnep Soup

Another Parsnep Soup

Westerfield White Soup

A richer White Soup

Mock-Turtle Soup

Old-fashioned Mock-Turtle

Good Calf's-Head Soup (not expensive)

Soupe des Galles

Potage à la Reine (a delicate White Soup)

White Oyster Soup (or Oyster Soup à la Reine)

Rabbit Soup à la Reine

Brown Rabbit Soup

Superlative Hare Soup

A less expensive Hare Soup

Economical Turkey Soup

Pheasant Soup

Another Pheasant Soup

Partridge Soup

Mulligatawny

To boil Rice for Mullagatawny, or for Curries

Good Vegetable Mullagatawny

Cucumber Soup

Spring Soup, and Soup à la Julienne

An excellent Green Peas Soup

Green Peas Soup without meat

A cheap Green Peas Soup

Rich Peas Soup

Common Peas Soup

Peas Soup without meat

Oxtail Soup

A cheap and good Stew Soup

Soup in haste

Veal or Mutton Broth

Milk Soup with Vermicelli (or with Rice, Semoulina, Sago, &c.)

Cheap Rice Soup

Carrot Soup Maigre

Cheap Fish Soups

Buchanan Carrot Soup (excellent)

Observation

To choose Fish

To clean Fish

To keep Fish

To sweeten tainted Fish

The mode of cooking best adapted to different kinds of Fish

The best mode of boiling Fish

Brine for boiling Fish

To render boiled Fish firm

To know when Fish is sufficiently boiled, or otherwise cooked

To bake Fish

Fat for frying Fish

To keep Fish hot for table

To boil a Turbot (and when in season)

Turboot à la Creme

Turbot au Béchamel

Mould of cold Turbot with Shrimp Chatney (refer to Chapter VI.)

To boil a John Dory (and when in season)

Small John Dories baked   Good (Author's receipt)

To boil a Brill

To boil a Salmon (and when in season)

Salmon à la Genevese

Crimped Salmon

Salmon à la St. Marcel

Baked Salmon over mashed Potatoes

Salmon Pudding, to be served hot or cold (a Scotch receipt.   Good)

To boil Cod Fish (and when in season)

Slices of Cod Fish Fried

Stewed Cod

Stewed Cod Fish in brown sauce

To boil Salt Fish

Salt Fish à la Maître d'Hotel

To boil Cods' Sounds

To fry Cods' Sounds in batter

To fry Soles (and when in season

To boil Soles

Fillets of Soles

Soles au Plat

Baked Soles (a simple but excellent receipt)

Soles stewed in cream

To fry Whitings (and when in season)

Fillets of Whitings

To boil Whitings (French receipt)

Baked Whitings à la Française

To boil Mackerel (and when in season)

To bake Mackerel

Baked Mackerel or Whitings (Cinderella's receipt.   Good)

Fried Mackerel (Common French receipt)

Fillets of Mackerel (fried or broiled)

Boiled fillets of Mackerel

Mackerel broiled whole (an excellent receipt)

Mackerel stewed with Wine (very good)

Fillets of Mackerel stewed in Wine (excellent)

To boil Haddocks (and when in season)

Baked Haddocks

To fry Haddocks

To dress Finnan Haddocks

To boil Gurnards (with directions for dressing them in other ways)

Fresh Herrings.   Farleigh receipt (and when in season)

To dress the Sea Bream

To boil Plaice or Flounders (and when in season)

To fry Plaice or Flounders

To roast, bake, or broil Red Mullet (and when in season)

To boil Grey Mullet

The Gar Fish (to bake)

The Sand Launce, or Sand Eel (mode of dressing)

To fry Smelts (and when in season)

Baked Smelts

To dress White Bait.   Greenwich receipt (and when in season)

Water Souchy (Greenwich receipt)

Shad, Touraine fashion (also à la mode de Touraine)

Stewed Trout.   Good common receipt (and when in season)

To boil Pike (and when in season)

To bake Pike (common receipt)

To bake Pike (superior receipt)

To stew Carp (a common country receipt)

To boil Perch

To fry Perch or Tench

To fry Eels (and when in season)

Boiled Eels (German receipt)

To dress Eels (Cornish receipt)

Red Herrings à la Dauphin

Red Herrings (common English mode)

Anchovies fried in batter

Oysters, to cleanse and feed (and when in season)

To scallop Oysters

Scalloped Oysters à la Reine

To stew Oysters

Oyster Sausages (a most excellent receipt)

To boil Lobsters (and when in season)

Cold dressed Lobster and Crab

Lobsters fricasseed, or au Bechamel   (Entrée)

Hot Crab or Lobster

Potted Lobsters

Lobster cutlets (a superior Entrée)

Lobster Sausages

Boudinettes of Lobsters, Prawns, or Shrimps.   Entrée (Author's receipt)

To boil Shrimps or Prawns

To dish cold Prawns

To shell Shrimps and Prawns quickly and easily

Introductory remarks

Jewish smoked Beef (extremely useful for giving flavour to Soups and Gravies)

To heighten the colour and flavour of Gravies

Baron Liebeg's Beef Gravy (most excellent for Hashes, Minces, and other dishes made of cold meat)

Shin of Beef Stock for Gravies

Common pale Veal Gravy or Consommé

Rich deep coloured Veal Gravy

Good Beef or Veal Gravy (English receipt)

A rich english brown Gravy

Plain Gravy for Venison

A rich Gravy for Venison

Sweet Sauce, or Gravy for Venison

Espagnole, Spanish Sauce (a highly flavoured Gravy)

Espagnole with Wine

Jus des Rognons, or Kidney Gravy

Gravy in haste

Cheap Gravy for Roast Fowl

Another cheap Gravy for Fowl

Gravy or Sauce for Goose

Orange Gravy for Wild Fowl

Meat Jellies for Pies and Sauces

A cheaper Meat Jelly

Glaze

Aspic, or clear savoury Jelly

Introductory remarks

To thicken Sauces

French thickening, or brown Roux

White Roux, or French thickening

Sauce Tournée, or pale thickened Gravy

Béchamel

Béchamel Maigre (a cheap white Sauce)

Another common Béchamel

Rich melted Butter

Melted Butter (a good common receipt)

French melted Butter

Norfolk Sauce, or rich melted Butter without Flour

White melted Butter

Burnt or Browned Butter

Clarified Butter

Very good Egg Sauce

Sauce of Turkeys' Eggs Sauce (excellent)

Common Egg Sauce

Egg Sauce for Calf's Head

English White Sauce

Very common White Sauce

Dutch Sauce

Fricassee Sauce

Bread Sauce

Bread Sauce with Onion

Common Lobster Sauce

Good Lobster Sauce

Crab Sauce

Good Oyster Sauce

Common Oyster Sauce

Shrimp Sauce

Anchovy Sauce

Cream Sauce for Fish

Sharp Maître d'hotel Sauce (English receipt)

French Maître d'Hotel, or Steward's Sauce

Maître d'Hotel Sauce Maigre, or without Gravy

The Lady's Sauce for Fish

Genevese Sauce, or Sauce Genevoise

Sauce Robert

Sauce Piquante

Excellent Horse-radish Sauce, to serve hot or cold with roast Beef

Hot Horse-radish Sauce

Christopher North's own Sauce for many Meats

Gooseberry Sauce for Mackerel

Common Sorrel Sauce

Asparagus Sauce for Lamb Cutlets

Caper Sauce

Brown Caper Sauce

Caper Sauce for Fish

Common Cucumber Sauce

Another common Sauce of Cucumbers

White Cucumber Sauce

White Mushroom Sauce

Another Mushroom Sauce

Brown Mushroom Sauce

Common Tomata Sauce

A finer Tomata Sauce

Boiled Apple Sauce

Baked Apple Sauce

Brown Apple Sauce

White Onion Sauce

Brown Onion Sauce

Another brown Onion Sauce

Soubise

Soubise (French receipt)

Mild Ragout of Garlic, or l'Ail à la Bordelaise

Mild Eschalot Sauce

A fine Sauce, or Purée of Vegetable Marrow

Excellent Turnip, or Artichoke Sauce, for boiled Meat

Olive Sauce

Celery Sauce

White Chestnut Sauce

Brown Chestnut Sauce

Parsley-green, for colouring Sauces

To crisp Parsley

Fried Parsley

Mild Mustard

Mustard, the common way

French Batter for frying Vegetables, and for Apple, Peach, or Orange Fritters

To prepare Bread for frying Fish

Browned Flour for thickening Soups and Gravies

Fried Bread-Crumbs

Fried Bread for Garnishing

Superior Mint Sauce, to serve with Lamb

Common Mint Sauce

Strained Mint Sauce

Fine Horseradish Sauce, to serve with cold roast, stewed, or boiled Beef

Cold Maître d'Hotel, or Steward's Sauce

Cold Dutch or American Sauce, for Salads of dressed Vegetables, Salt-Fish, or hard Eggs

English Sauce for Salad, cold Meat, or cold Fish

The Poet's receipt for Salad

Sauce Mayonnaise, for Salads, cold Meat, Poultry, Fish or Vegetables

Red or green Mayonnaise Sauce

Imperial Mayonnaise an elegant Jellied Sauce or Salad dressing

Remoulade

Oxford Brown Sauce

Forced Eggs for garnishing Salads

Anchovy Butter (excellent)

Lobster Butter

Truffled butter, and Truffles potted in Butter for the Breakfast or Luncheon table

English Salads

French Salad

French SaladߞDressing

Des Cerneaux, or Walnut Salad

Suffolk Salad

Yorkshire Ploughman's Salad

An excellent Salad of young Vegetables

Sorrel Salad, to serve with Lamb Cutlets, Veal Cutlets, or roast Lamb

Lobster Salad

An excellent Herring Salad (Swedish receipt)

Tartar Sauce (Sauce à la Tartar)

Shrimp Chatney (Mauritian receipt)

Capsicumb Chatney

Observations

Chetney Sauce (Bengal receipt)

Fine Mushroom Catsup

Mushroom Catsup (another receipt)

Double Mushroom Catsup

Compound, or Cook's Catsup

Walnut Catsup

Another good receipt for Walnut Catsup

Lemon Pickle, or Catsup

Pontac Catsup for Fish

Bottled Tomatas, or Tomata Catsup

Epicurean Sauce

Tarragon Vinegar

Green Mint Vinegar

Cucumber Vinegar

Celery Vinegar

Eschalot, or Garlic Vinegar

Eschalot Wine

Horseradish Vinegar

Cayenne Vinegar

Lemon Brandy for flavouring Sweet Dishes

Dried Mushrooms

Mushroom Powder

Potato Flour, or Arrow Root (Fecule de Pommes de Terre)

To make Flour of Rice

Powder of Savoury Herbs

Tartar Mustard

Another Tartar Mustard

General remarks on Forcemeats

Good common Forcemeat for Veal, Turkeys, &c., No. 1

Another good common Forcemeat, No. 2

Superior Suet Forcemeat, No. 3

Common Suet Forcemeat, No. 4

Oyster Forcemeat, No. 5

Finer Oyster Forcemeat, No. 6

Mushroom Forcemeat, No. 7

Forcemeat for Hare, No. 8

Onion and Sage stuffing for Geese, Ducks, &c., No. 9

Mr Cooke's Forcemeat for Geese or Ducks, No. 10

Forcemeat Balls for Mock Turtle Soups, No. 11

Egg Balls, No. 12

Brain Cakes, No. 13

Another receipt for Brain Cakes, No. 14

Chestnut Forcemeat, No. 15

An excellent French Forcemeat, No. 16

French Forcemeat, called Quenelles, No. 17

Forcemeat for raised and other cold Pies, No. 18

Panada, No. 19

To boil Meat

Poêlée

A Blanc

Roasting

Steaming

Stewing

Broiling

Frying

Baking, or Oven Cookery

Braising

Larding

Boning

To blanch Meat or Vegetables

Glazing

Toasting

Browning with Salamander

To choose Beef

When in season

To roast Sirloin or Ribs of Beef

Roast Rump of Beef

To roast part of a Round of Beef

To roast a Fillet of Beef

Roast Beef Steak

To broil Beef Steaks

Beef Steaks à la Française (Entrée)

Beef Steaks à la Française (another receipt) (Entrée)

Stewed Beef Steak (Entrée)

Fried Beef Steaks

Beef Stewed in its own Gravy (good and wholesome)

Beef or Mutton Cake (very good) (Entrée)

German Stew

Welsh Stew

A good English Stew

To stew Shin of Beef

French Beef à la Mode (common receipt)

Stewed Sirloin of Beef

To stew a Rump of Beef

Beef Palates (Entrée)

Beef Palates (Neapolitan mode)

Stewed Ox-tails (Entrée)

Broiled Ox-tail (good) (Entrée)

To salt and pickle Beef in various ways

To salt and boil a round of Beef

Hamburgh Pickle for Beef, Hams, and Tongues

Another Pickle for Tongues, Beef and Hams

Dutch, or Hung Beef

Collared Beef

Collared Beef (another receipt)

A common receipt for Salting Beef

Spiced Round of Beef (very highly flavoured)

Spiced Beef (good and wholesome)

A miniature Round of Beef

Beef Roll, or Canellon de Bæuf (Entrée)

Minced Collops au Naturel (Entrée)

Savoury Minced Collops (Entrée)

A richer variety of minced Collops (Entrée)

Scotch minced Collops

Beef Tongues

Beef Tongues (a Suffolk receipt)

To dress Beef Tongues

Bordyke receipt for stewing a Tongue

To roast a Beef Heart

Beef Kidney

Beef Kidney, a plainer way

An excellent hash of cold Beef or Mutton

A common hash of cold Beef or Mutton

Breslaw of Beef (good)

Norman Hash

French receipt for hashed Bouilli

Baked minced Beef

Saunders

To boil Marrow-bones

Baked Marrow-bones

Clarified Marrow for keeping

Ox-cheek stuffed and baked

Different joints of Veal

When in season

To take the hair from a Calf's Head with the skin on

Boiled Calf's Head

Calf's Head, the Warder's way (an excellent receipt)

Prepared Calf's Head (the Cook's receipt)

Burlington Whimsey

Cutlets of Calf's Head (Entrée)

Hashed Calf's Head (Entrée)

Cheap hash of Calf's Head

To dress cold Calf's Head, or Veal à la maître d'hôtel (English receipt). (Entrée)

Calf's Head Brawn (Author's receipt)

To roast a Fillet of Veal

Fillet of Veal, au Béchamel, with Oysters

Boiled Fillet of Veal

Roast Loin of Veal

Boiled Loin of Veal

Stewed Loin of Veal

Boiled Breast of Veal

To roast a Breast of Veal

To bone a Shoulder of Veal, Mutton or Lamb

Stewed Shoulder of Veal (English receipt)

Roast Neck of Veal

Neck of Veal à la Crême, or au Béchamel

Veal Goose (City of London receipt)

Knuckle of Veal, en ragout

Boiled Knuckle of Veal

Knuckle of Veal, with Rice or Green Peas

Small Pain de Veau, or Veal Cake (Entrée)

Bordyke Veal Cake (good.) (Entrée)

Fricandeau of Veal (Entrée)

Spring stew of Veal (Entrée)

Norman Harrico

Plain Veal Cutlets (Entrée)

Veal Cutlets à l'Indienne, or Indian fashion (Entrée)

Veal Cutlets, or Collops, à la Française (Entrée)

Scotch Collops (Entrée)

Veal Cutlets, à la mode de Londres, or London fashion (Entrée)

Sweetbreads, simply stewed, fricasseed, or glazed (Entrée)

Sweetbread Cutlets (Entrée)

Stewed Calf's Feet (cheap and good)

Calf's Liver stoved or stewed

To roast Calf's Liver

Blanquette of Veal, or Lamb, with Mushrooms (Entrée)

Minced Veal (Entrée)

Minced Veal with Oysters (Entrée)

Veal Sydney (good)

Fricasseed Veal (Entrée)

Small Entrées of Sweetbreads, Calf's Brains and Ears, &c.

Different joints of Mutton

When in season

To choose Mutton

To roast a Haunch of Mutton

Roast Saddle of Mutton

To roast a Leg of Mutton

Superior receipt for roast Leg of Mutton

Braised Leg of Mutton

Leg of Mutton boned and forced

A boiled Leg of Mutton, with Tongue and Turnips (an excellent receipt)

Roast or stewed Fillet of Mutton

To roast a Loin of Mutton

To dress a Loin of Mutton like Venison

Roast Neck of Mutton

To Roast a Shoulder of Mutton

The Cavalier's broil

Forced Shoulder of Mutton

Mutton Cutlets stewed in their own Gravy

To broil Mutton Cutlets (Entrée)

China Chilo

A good family stew of Mutton

An Irish stew

A Baked Irish stew

Cutlets of cold Mutton

Mutton Kidneys à la Française (Entrée)

Broiled Mutton Kidneys

Oxford receipt for Mutton Kidneys (Breakfast or Entrée)

To roast a Fore Quarter of Lamb

Saddle of Lamb

Roast Loin of Lamb

Stewed Leg of Lamb, with white Sauce (Entrée)

Loin of Lamb stewed in butter (Entrée)

Lamb or Mutton Cutlets, with Soubise Sauce (Entrée)

Lamb Cutlets in their own Gravy

Cutlets of cold Lamb

Different joints of Pork

When in season

To chose Pork

To melt Lard

To preserve unmelted Lard for many months

To roast a Suckling Pig

Baked Pig

Pig à la Tartare (Entrée)

Sucking Pig, en blanquette (Entrée)

To roast Pork

To roast a Saddle of Pork

To broil or fry Pork Cutlets

Cobbett's receipt for curing Bacon

A genuine Yorkshire receipt for curing Hams and Bacon

Kentish mode of cutting up and curing a Pig

French Bacon for larding

To pickle Cheeks of Bacon and Hams

Monsieur Ude's receipt for Hams superior to Westphalia

Super-excellent Bacon

Hams (Bordyke receipt)

To boil a Ham

To garnish and ornament Hams in various ways

French receipt for boiling a Ham

To bake a Ham

To boil Bacon

Bacon broiled or fried

Dressed Rashers of Bacon

Tonbridge Brawn

Italian Pork Cheese

Sausage-meat Cake, or Pain de Porc Frais

Sausages

Kentish Sausage-meat

Excellent Sausages

Pounded Sausage-meat (very good)

Boiled Sausages (Entrée)

Sausages and Chestnuts (an excellent dish.) (Entrée)

Truffled Sausages, or Saucisses aux truffles

To choose Poultry

To bone a Fowl or Turkey without opening it

Another mode of boning a Fowl or Turkey

To bone Fowls for Fricasses, Curries, and Pies

To roast a Turkey

To boil a Turkey Poult

Turkey boned and forced (an excellent dish)

Turkey à la Flamande, or dinde Poudrée

To roast a Turkey

To roast a Goose (and when in season)

To roast a green Goose

To roast a Fowl

Roast Fowl (a French receipt)

To roast a Guinea Fowl

Fowl à la Carlsfors (Entrée)

Boiled Fowls

To broil a Chicken or Fowl

Fricasseed Fowls or Chickens (French receipt) (Entrée)

Chicken Cutlets (Entrée)

Cutlets of Fowls, Partridges or Pigeons (French receipt) (Entrée)

Fried Chicken, à la Malabar (Entrée)

Hashed Fowl (Entrée)

French, and other receipts for minced Fowl (Entrée)

Minced Fowl (French receipt) (Entrée)

Fritot or Friteau of cold Fowls (Entrée)

Scallops of Fowls au Béchamel (Entrée)

Grillade of cold Fowls

Fowls à la Mayonnaise

To roast Ducks (and when in season)

Stewed Duck (Entrée)

To roast Pigeons (and when in season)

Boiled Pigeons

To choose Game

To roast a Haunch of Venison

To stew a Shoulder of Venison

To Hash Venison

To roast a Hare

Roast Hare (superior receipt)

Stewed Hare

To roast a Rabbit

To boil Rabbits

Fried Rabbit

To roast a Pheasant

Boudin of Pheasant, à la Richelieu (Entrée)

To roast Partridges

Boiled Partridges

Partridges with Mushrooms

Broiled Partridge (breakfast dish)

Broiled Partridge (French receipt)

The French, or Red-legged Partridge

To roast the Landrail or Corn-Crake

To roast Black Cock and Gray Hen (and when in season)

To roast Grouse

A salami of Moorfowl, Pheasants, or Partridges (Entrée)

French salami or hash of Game (Entrée)

To roast Woodcocks or Snipes (and their season)

To roast the Pintail or Sea-Pheasant, with the season of all Wild Fowl

To roast Wild Ducks

A salami or hash of Wild Fowl

Remarks on Curries

Mr. Arnott's Currie Powder

Mr Arnott's Currie

A Bengal Currie

A dry Currie

A common Indian Currie

Selim's Curries (Captain white's)

Curried Macaroni

Curried Eggs

Curried Sweetbreads

Curried Oysters

Curried Gravy

Potted Meats

Potted Ham (an excellent receipt)

Potted Chicken, Partridge, or Pheasant

Potted Ox Tongue

Potted Anchovies

Lobster Butter (Chapter VI.)

Potted Shrimps or Prawns (delicious)

Potted Mushrooms (see Chapter XVII.)

Moulded Potted Meat or Fish, for the second course

Potted Hare

Observations on Vegetables

To clear Vegetables from Insects

To boil Vegetables green

Potatoes,—remarks on their properties and importance

To boil Potatoes as in Ireland

To boil Potatoes (the Lancashire way)

To boil new Potatoes

New Potatoes in Butter

To boil Potatoes (Captain Kater's receipt)

To roast or bake Potatoes

Scooped Potatoes (Entremets)

Crisped Potatoes, or Potato-Ribbons (Entremets), or to serve with Cheese

Fried Potatoes (Entremets) (plainer receipt)

Mashed Potatoes

English Potato-Balls, or Croquettes

Potato Boulettes (Entremets) (good)

Potato Rissoles (French)

Potatoes à la Maître d'Hôtel

Potatoes à la Crème

Kohl-Cannon, or Kale-Cannon (an Irish receipt)

To boil Sea-Kale

Sea-Kale stewed in Gravy (Entremets)

Spinach (Entremets) (French receipt)

Spinach a l'Anglaise, or English fashion (Entremets)

Spinach (common English mode)

Another common English receipt for Spinach

To dress Dandelions like Spinach, or as a Salad (very wholesome)

Boiled Turnip Radishes

Boiled Leeks

Stewed Lettuces

To boil Asparagus

Asparagus points dressed like Peas (Entremets)

To boil Green Peas

Green Peas à la Française, or French fashion (Entremets)

Green Peas with Cream (Entremets)

To boil French Beans

French Beans à la Française (Entremets)

An excellent receipt for French Beans à la Française

To boil Windsor Beans

Dressed Cucumbers

Mandrang, or Mandram (West Indian receipt)

Another receipt for Mandram

Dressed Cucumbers (Author's receipt)

Stewed Cucumbers (English mode)

Cucumbers à la Poulette

Cucumbers à la Creme

Fried Cucumbers, to serve in common hashes and minces

Melon

To boil Cauliflowers

Cauliflowers (French receipt)

Cauliflowers with Parmesan Cheese

Cauliflowers à la Française

Brocoli

To boil Artichokes

Artichokes en Salade (see Chapter VI.)

Vegetable Marrow

Roast Tomatas (to serve with roast Mutton)

Stewed Tomatas

Forced Tomatas (English receipt)

Forced Tomatas (French receipt)

Purée of Tomatas

To boil Green Indian corn

Mushrooms au Beurre

Potted Mushrooms

Mushroom-Toast, or Croute aux Champignons (excellent)

Truffles, and their uses

Truffles à la Serviette

Truffles a l'Italienne

To prepare Truffles for use

To boil Sprouts, Cabbages, Savors, Lettuces, or Endive

Stewed Cabbage

To boil Turnips

To mash Turnips

Turnips in white Sauce (Entremets)

Turnips stewed in Butter (good)

Turnips in Gravy

To boil Carrots

Carrots (the Windsor receipt) (Entremets)

Sweet Carrots (Entremets)

Mashed (or Buttered) Carrots (a Dutch receipt)

Carrots au Beurre, or Buttered Carrots (French receipt

Carrots in their own Juice (a simple but excellent receipt)

To boil Parsneps

Fried Parsneps

Jerusalem Artichokes

To fry Jerusalem Artichokes (Entremets)

Jerusalem Artichokes à la Reine

Mashed Jerusalem Artichokes

Haricots Blancs

To boil Beet-Root

To bake Beet-Root

Stewed Beet-Root

To stew Red Cabbage (Flemish receipt)

Brussels Sprouts

Salsify

Fried Salsify (Entremets)

Boiled Celery

Stewed Celery

Stewed Onions

Stewed Chestnuts

Introductory remarks

To glaze or ice Pastry

Feûilletage, or fine French Puff Paste

Very good light Paste

English Puff Paste

Cream Crust (very good) (Author's receipt)

Pâte Brisée (or French Crust for hot or cold meat pies)

Flead Crust

Common Suet-Crust for Pies

Very superior Suet-Crust

Very rich short Crust for Tarts

Excellent short Crust for Sweet Pastry

Brioche Paste

Modern Potato Pasty, an excellent family dish

Casserole of Rice

A good common English Game Pie

Modern Chicken Pie

A common Chicken Pie

Pigeon Pie

Beef-steak Pie

Common Mutton Pie

A good Mutton Pie

Raised Pies

A Vol-au-Vent (Entrée)

A Vol-au-Vent of Fruit (Entremets)

A Vol-au-Vent à la Creme (Entremets)

Oyster Patties (Entrée)

Common Lobster Patties

Superlative Lobster Patties (Author's receipt)

Good Chicken Patties (Entrée)

Patties à la Pontife, a fast-day or maigre dish (Entrée)

Excellent Meat Rolls

Small Vol-au-Vents, or Patty-cases

Another receipt for Tartlets

A Sefton, or Veal Custard

Apple Cake, or German Tart

Tourte Meringuée, or Tart with royal icing

A good Apple Tart

Tart of very young green Apples (good)

Barberry Tart

The Lady's Tourte, and Christmas Tourte à la Chatelaine

Genoise à la Reine, or her Majesty's Pastry

Almond Paste

Tartlets of Almond Paste

Fairy Fancies (Fantaisies des Fees)

Mincemeat (Author's receipt)

Superlative Mincemeat

Mince Pies (Entremets)

Mince Pies Royal (Entremets)

The Monitor's Tart, or Tourte à la Judd

Pudding Pies (Entremets)

Pudding pies (a commoner kind)

Cocoa-Nut Cheesecakes (Entremets) (Jamaica receipt)

Common Lemon Tartlets

Madame Werner's Rosenvik Cheesecakes

Apfel Krapfen (German receipt)

Créme Patîssière, or Pastry Cream

Small Vol-au-Vent, à la Parisienne (Entremets)

Pastry Sandwiches

Lemon Sandwiches

Fanchoumettes (Entremets)

Jelly-Tartlets, or Custards

Strawberry Tartlets (good)

Raspberry Puffs

Creamed Tartlets

Ramekins à l'Ude, or Sefton-Fancies

Soufflés

Louise Frank's Citron Soufflé

A Fondu, or Cheese Soufflé

Observations on Omlets, Fritters, &c.

A common Omlet

An Omlette Soufflé (second course, remove of roast)

Plain Common Fritters

Pancakes

Fritters of Cake and Pudding

Mincemeat Fritters

Venetian Fritters (very good)

Rhubarb Fritters

Apple, Peach, Apricot, or Orange Fritters

Brioche Fritters

Potato Fritters (Engremets)

Lemon Fritters (Entremets)

Cannelons (Entremets)

Cannelons of Brioche paste (Entremets)

Croquettes of Rice (Entremets)

Finer Croquettes of Rice (Entremets)

Savoury Croquettes of Rice (Entrée)

Rissoles (Entrée)

Very savoury Rissoles (Entrée)

Small fried Bread Patties, or Croustades of various kinds

Dresden Patties, or Croustades (very delicate)

To prepare Beef Marrow for frying Croustades, Savoury Toasts, &c.

Small Croustades, or Bread Patties, dressed in Marrow (Author's receipt)

Small Croustades, a la Bonne Maman (the Grandmamma's Patties)

Curried Toasts with Anchovies

To fillet Anchovies

Savoury Toasts.

To choose Macaroni, and other Italian Pastes

To boil Macaroni

Ribbon Macaroni

Dressed Macaroni

Macaroni à la Reine

Semoulina and Polenta a l'Italienne (Good) (To serve instead of Macaroni)

General Directions

To clean Currants for Puddings or Cakes

To steam a Pudding in a common stewpan or saucepan

To mix Batter for Puddings

Suet Crust for Meat or Fruit Puddings

Butter Crust for Puddings

Savoury Puddings

Beef-steak or John Bull's Pudding

Small Beef-steak Pudding

Ruth Pinch's Beef-steak Pudding

Mutton Pudding

Partridge Pudding (very good)

A Peas Pudding (to serve with Boiled Pork)

Wine-sauce for Sweet Puddings

Common Wine-sauce

Punch-sauce for Sweet Puddings

Clear Arrowroot-sauce (with receipt for Welcome Guest's Pudding)

A German Custard Pudding-sauce

A delicious German Pudding-sauce

Red Currant or Raspberry-sauce (good)

Common Raspberry-sauce

Superior Fruit Sauces for Sweet Puddings

Pine-apple Pudding-sauce

A very fine Pine-apple Sauce or Syrup for Puddings, or other Sweet Dishes

German Cherry-sauce

Common Batter Pudding

Another Batter Pudding

Black-cap Pudding

Batter Fruit Pudding

Kentish Suet Pudding

Another Suet Pudding

Apple, Currant, Cherry, or other Fresh Fruit Pudding

A common Apple Pudding

Herodotus' Pudding (A genuine classical receipt)

The Publisher's Pudding

Her Majesty's Pudding

Common Custard Pudding

Prince Albert's Pudding

German Pudding and Sauce (very good)

The Welcome Guests' own Pudding (light and wholesome. Author's receipt)

Sir Edwin Landseer's Pudding

A Cabinet Pudding

A very fine Cabinet Pudding

Snowdon Pudding (a genuine receipt)

Very good Raisin Puddings

The Elegant Economist's Pudding

Pudding à la Scoones

Ingoldsby Christmas Puddings

Small and very light Plum Pudding

Vegetable Plum Pudding (cheap and good)

The Author's Christmas Pudding

A Kentish Well-Pudding

Rolled Pudding

A Bread Pudding

A Brown Bread Pudding

A good boiled Rice Pudding

Cheap Rice Pudding

Rice and Gooseberry Puddings

Fashionable Apple Dumplings

Orange Snow-balls

Apple Snow-balls

Light Currant Dumplings

Lemon Dumplings (light and good)

Suffolk, or hard Dumplings

Norfolk Dumplings

Sweet boiled Patties (good)

Boiled Rice, to be served with stewed Fruits, Preserves, or Raspberry Vinegar

Introductory Remarks

A baked Plum Pudding en Moule, or Moulded

The Printer's Pudding

Almond Pudding

The Young Wife's Pudding (Author's receipt)

The Good Daughter's Mincemeat Pudding (Author's receipt)

Mrs Howitt's Pudding (Author's receipt)

An excellent Lemon Pudding

Lemon Suet Pudding

Bakewell Pudding

Ratafia Pudding

The elegant Economist's Pudding

Rich Bread and Butter Pudding

A common Bread and Butter Pudding

A good baked Bread Pudding

Another baked Bread Pudding

A good Semoulina or Soujee Pudding

French Semoulina Pudding, or Gateau de Semoule

Saxe-Gotha Pudding or Tourte

Baden Baden Puddings

Sutherland, or Castle Puddings

Madeleine Puddings (to be served cold)

A good French Rice Pudding, or Gateau de Ris

A common Rice Pudding

Quite cheap Rice Pudding

Richer Rice Pudding

Rice Pudding Meringué

Good ground Rice Pudding

Common ground Rice Pudding

Green Gooseberry Pudding

Potato Pudding

A Richer Potato Pudding

A good Sponge-cake Pudding

Cake and Custard, and various other inexpensive Puddings

Baked Apple Pudding, or Custard

Dutch Custard, or Baked Raspberry Pudding

Gabrielle's Pudding, or sweet Casserole of rice

Vermicelli Pudding, with apples or without, and Puddings of Soujee and Semola

Rice à la Vathek, or Rice Pudding à la Vathek (extremely good)

Good Yorkshire Pudding

Common Yorkshire Pudding

Normandy Pudding (good)

Common baked Raisin Pudding

A richer baked Raisin Pudding

The Poor Author's Pudding

Pudding à la Paysanne (cheap and good)

The Curate's Pudding

A light baked Batter Pudding

To preserve Eggs fresh for many weeks

To cook Eggs in the shell without boiling them (an admirable receipt)

To boil Eggs in the shell

To dress the Eggs of the Guinea Fowl and Bantam

To dress Turkey Eggs

Forced Turkey's Eggs (or Swans') an excellent entremets

To boil a Swan's Egg hard

Swan's Eggs en Salade

To poach Eggs of different kinds

Poached Eggs with Gravy (Œufs Pochés au Jus. Entremets.)

Œufs au Plat

Milk and Cream

Devonshire, or Clotted Cream

Du Lait a Madame

Curds and Whey

Devonshire Junket

To prepare Calf's Feet Stock

To clarify Calf's Feet Stock

To clarify Isinglass

Spinach Green, for colouring Sweet Dishes, Confectionary, or Soups

Prepared Apple or Quince Juice

Cocoa-nut flavoured Milk (for Sweet Dishes, &c.)

Remarks upon Compotes of Fruit, or Fruit stewed in Syrup

Compote of Rhubarb

Another receipt for stewed Peaches

Compote of Barberries for Dessert

Black Caps, par excellence (for the Second Course, or for Dessert)

Gâteau de Pommes

Gâteau of mixed Fruits (Good)

Calf's Feet Jelly (entremets)

Another receipt for Calf's Feet Jelly

Modern varieties of Calf's Feet Jelly

Apple Calf's Feet Jelly

Orange Calf's Feet Jelly (Author's receipt)

Orange Isinglass Jelly

Very fine Orange Jelly (Essex Place receipt)

Oranges filled with Jelly

Lemon Calf's Feet Jelly

Constantia Jelly

Rhubarb Isinglass Jelly (Author's original receipt) (good)

Strawberry Isinglass Jelly

Fancy Jellies, and Jelly in Belgrave mould

Queen Mab's Pudding (an elegant summer dish)

Nesselróde Cream

Créme à la Comtesse, or the Countess's Cream

An excellent Trifle

Swiss Cream, or Trifle (very good)

Tipsy Cake, or Brandy Trifle

Chantilly Basket filled with whipped Cream and fresh Strawberries

Very good Lemon Cream, made without Cream

Fruit Creams, and Italian Creams

Very superior whipped Syllabubs

Good common Blanc-mange, or Blanc Manger (Author's receipt)

Richer Blanc-mange

Jaumange, or Jaune Manger; sometimes called Dutch Flummery

Extremely good Strawberry Blanc-mange, or Bavarian Cream

Quince Blanc-mange (delicious)

Quince Blanc-mange, with Almond Cream

Apricot Blanc-mange, or Créme Parisienne

Currant blanc-mange

Lemon Sponge, or Moulded Lemon Cream

An Apple Hedgehog, or Suédoise

Imperial Gooseberry-fool

Very good old-fashioned boiled Custard

Rich boiled Custard

The Queen's Custard

Currant Custard

Quince or Apple Custards

The Duke's Custard

Chocolate Custards

Common baked Custard

A finer baked Custard

French Custards or Creams

German Puffs

A Meringue of Rhubarb, or green Gooseberries

Creamed Spring Fruit, or Rhubarb Trifle

Meringue of Pears, or other fruit

An apple Charlotte, or Charlotte de Pommes

Marmalade for the Charlotte

A Charlotte à la Parisienne

A Gertrude à la Crême

Pommes au Beurre (Buttered Apples) (excellent)

Suédoise of Peaches

Aroc Doc, or Sweet Rice à la Portugaise

Coco-Nut Doce

Buttered Cherries (Cerises au Beurre)

Sweet Macaroni

Bermuda Witches

Nesselrôde Pudding

Stewed Figs (a very nice Compote)

General Remarks on the use and value of Preserved Fruits

A few General Rules and Directions for Preserving

To Extract the Juice of Plums for Jelly

To weigh the Juice of Fruit

Rhubarb Jam

Green Gooseberry Jelly

Green Gooseberry Jam (firm and of good colour)

To dry Gooseberries

Green Gooseberries for Tarts

Red Gooseberry Jam

Very fine gooseberry Jam

Jelly of ripe Gooseberries (excellent)

Unmixed Gooseberry Jelly

Gooseberry Paste

To dry ripe Gooseberries with Sugar

Jam of Kentish or Flemish Cherries/td>

To dry Cherries with Sugar (a quick and easy method)

Dried Cherries (superior receipt)

Cherries dried without Sugar

To dry Morella Cherries

Common Cherry Cheese

Cherry Paste (French)

Strawberry Jam

Strawberry Jelly, a very superior Preserve (new receipt)

Another very fine Strawberry Jelly

To preserve Strawberries or Raspberries, for Creams or Ices, without boiling

Raspberry Jam

Very rich Raspberry Jam, or Marmalade

Good Red or White Raspberry Jam

Raspberry Jelly for flavouring Creams

Another Raspberry Jelly (very good)

Red Currant Jelly

Superlative Red Currant Jelly (Norman receipt)

French Currant Jelly

Delicious Red Currant Jam

Very fine White Currant Jelly

White Currant Jam, a beautiful Preserve

Currant Paste

Fine Black Currant Jelly

Common Black Currant Jelly

Black Currant Jam and Marmalade

Nursery Preserve

Another good common Preserve

A good Mélange, or mixed Preserve

Groseillée, (another good Preserve)

Superior Pine-apple Marmalade (a new receipt)

A fine Preserve of green Orange Plum (sometimes called the Stonewood Plum)

Greengage Jam, or Marmalade

Preserve of the Magnum Bonum, or Mogul Plum

To dry or preserve Mogul Plums in syrup

Mussel Plum Cheese and Jelly

Apricot Marmalade

To dry Apricots (a quick and easy method)

Dried Apricots (French receipt)

Peach Jam, or Marmalade

To preserve or to dry Peaches and Nectarines (an easy and excellent receipt)

Damson Jam (very good)

Damson Jelly

Damson or Red Plum Solid (good)

Excellent Damson Cheese

Red Grape Jelly

English Guava (a firm, clear, bright Jelly)

Very fine Imperatrice Plum Marmalade

To dry Imperatrice Plums (an easy method)

To bottle Fruit for winter use

Apple Jelly

Exceedingly fine Apple Jelly

Quince Jelly

Quince Marmalade

Quince and Apple Marmalade

Quince Paste

Jelly of Siberian Crabs

To preserve Barberries in bunches

Barberry Jam (First and best receipt)

Barberry Jam (second receipt)

Superior Barberry Jelly, and Marmalade

Orange Marmalade (a Portuguese receipt)

Genuine Scotch Marmalade

Clear Orange Marmalade (Author's receipt)

Fine Jelly of Seville Oranges (Author's original receipt)

Observations on Pickles

To pickle Cherries

To pickle Gherkins

To pickle Gherkins (a French receipt)

To pickle Peaches, and Peach Mangoes

Sweet Pickle of Lemon (Foreign receipt) (to serve with roast meat)

To pickle Mushrooms

Mushrooms in brine, for winter use (very good)

To pickle Walnuts

To pickle Beet-Root

Pickled Eschalots (Author's receipt)

Pickled Onions

To pickle Lemons and Limes (excellent)

Lemon Mangoes (Author's original receipt)

To pickle Nasturtiums

To pickle red Cabbage

General Remarks on Cakes

To blanch and to pound Almonds

To reduce Almonds to a Paste (the quickest and easiest way)

To colour Almonds or Sugar-grains, or Sugar-candy, for Cakes and Pastry

To prepare Butter for rich Cakes

To whisk Eggs for light rich Cakes

Sugar Glazings and Icings, for fine Cakes and Pastry

Orange-Flower Macaroons (delicious)

Almond Macaroons

Very fine Cocoa-nut Macaroons

Imperials (not very rich)

Fine Almond Cake

Plain Pound or Currant Cake (or rich Brawn Brack or Borrow Brack)

Rice Cake

White Cake

A good Sponge Cake

A smaller Sponge Cake (very good)

Fine Venetian Cake or Cakes

A good Madeira Cake

A Solimemne (a rich French breakfast cake, or Sally Lunn)

Banbury Cakes

Meringues

Italian Meringues

Thick, light Gingerbread

Acton Gingerbread

Cheap and very good Ginger Oven-cake or Cakes

Good common Gingerbread

Richer Gingerbread

Cocoa-nut Gingerbread (original receipts)

Delicious Cream Cake and Sweet Rusks

A good light Luncheon-cake and Brawn Brack

A very cheap Luncheon-biscuit, or Nursery-cake

Isle of Wight Dough-nuts

Queen Cakes

Jumbles

A good Soda Cake

Good Scottish Short-bread

A Galette

Small Sugar Cakes of various kinds

Fleed, or Flead Cakes

Light Buns of different kinds

Exeter Buns

Plain Dessert Biscuits and Ginger Biscuits

Threadneedle-street Biscuits

Good Captain's Biscuits

The Colonel's Biscuits

Aunt Charlotte's Biscuits

Excellent Soda Buns

To clarify Sugar

To boil Sugar from Syrup to Candy, or to Caramel

Caramel (the quickest way)

Barley-sugar

Nougat

Ginger-candy

Orange-flower Candy

Orange-flower Candy (another receipt)

Cocoa-nut Candy

Everton Toffee

Chocolate Drops

Chocolate Almonds

Seville Orange Paste

Dessert Dishes

Pearled Fruit, or Fruit en Chemise

Salad of mixed Summer Fruits

Peach Salad

Orange Salad

Tangerine Oranges

Peaches in Brandy (Rotterdam receipt)

Brandied Morella Cherries

Baked Compôte of Apples (our little lady's receipt

Dried Norfolk Biffins

Normandy Pippins

Stewed Pruneaux de Tours, or Tours dried Plums

To bake Pears

Stewed Pears

Boiled Chestnuts

Roasted Chestnuts

Almond Shamrocks (very good and very pretty)

Small Sugar Soufflés

Ices

Strawberry Vinegar, of delicious flavour

Very fine Raspberry Vinegar

Fine Currant Syrup, or Sirop de Girolles

Cherry Brandy (Tappington Everard receipt)

Oxford Punch

Oxford receipt for Bishop

Cambridge Milk Punch

To mull Wine (an excellent French receipt)

A Birthday Syllabub

An admirable cool cup

The Regent's, or George the Fourth's Punch

Mint Julep (an American receipt)

Delicious Milk Lemonade

Excellent portable Lemonade

Excellent Barley Water (Poor Xury's receipt)

Raisin Wine, which, if long kept, really resembles foreign

Very good Elderberry Wine

Very Good Ginger Wine

Excellent Orange Wine

The Counsellor's Cup

Coffee

To roast Coffee

A few general directions for making Coffee

Excellent Breakfast Coffee

To boil Coffee

Café Noir

Burnt Coffee, or Coffee a la militaire (In France vulgarly called Gloria)

To make Chocolate

A Spanish recipe for making and serving Chocolate

To make Cocoa

Remarks on Home-made Bread

To purify Yeast for Bread or Cakes

The Oven

A few rules to be observed in making Bread

Household Bread

Brodyke Bread (Author's receipt)

German Yeast (and Bread made with German Yeast)

Professor Liebig's Bavarian Brown Bread (very nutritious and wholesome)

English Brown Bread

Unfermented Bread

Potato Bread

Dinner or Breakfast Rolls

Geneva Rolls or buns

Rusks

Excellent Dairy Bread made without Yeast (Author's receipt)

To keep Bread

To freshen stale Bread (and Pastry, &c.) and preserve it from mould

To know when Bread is sufficiently baked

On the proper fermentation of Dough

Foreign and Jewish Cookery

Remarks on Jewish Cookery

Jewish Smoked Beef

Chorissa (or Jewish Sausage) with Rice

To fry Salmon and other Fish in Oil (to serve cold)

Jewish Almond Pudding

The Lady's or Invalid's new Baked Apple Pudding (Author's original receipt, Appropriate to the Jewish table)

A few general directions for the Jewish table

Tomata and other Chatnies (Mauritian receipt)

Indian Lobster Cutlets

An Indian Burdwan (Entrée)