Name: Mrs. Maclurcan's cookery book
Author: H. Maclurcan

. W. A. Hughes, Manager. . Metcalfe and Co., Agents. ,. L. W. J. Kekamck, Manager. MRS. MACLURCAN'S COOKERY BOOK. A eOLLECTlOM OF PRAeilCAL RECIPES SPECIALig SaiTABLE FOR AOSTRALIA. BY H. M AC LU RCAN , THIRD EDITION. GEOKGE ROBERTSON COMPANY PROPRIETARY LIMITED MELBOURNE, SYDNEY, ADELAIDE, and BRISBANE. 1899. aie e/^ e^^ai^f. ^^'i^m, n^/ man// a cr^^. mu/ //e ^c^C'i/i a/^ ducceM. CZ^aj/. ^ammj/fm. PREFACE TO THE THIRD KDITION. IT seems only the other day that I wrote the preface to my first edition, and it is hard to say anything original in a preface I hope it will be some time before a fourth is wanted. My only apology for coming before the public is the knowledge that when a man eats, and eats well, he is in a condition which conduces to his comfort and good temper. The publication of this book may reveal the secret of this achievement ; at any rate, I can honestly recommend every one of the recipes. Only try them, and I hope you will say the book is not a failure. I would like to say, however, so as to clear up any doubt there might be on the subject, that the great majority of the recipes in this book are my own invention, a few were bought by me, and are, consequently, my own property, and a few have been given me by friends. In presenting, in its new dress, this Third Edition to tho publioi I hcniTQ to tiiank them for a patronage that has v,;ili ES^|y^PiR.:icipations. welMOmee I hannah maclurcan. MOO iBqq K Beef Entrees Beverages . . Bread Breakfast Dishes , . . . Cakes Chicken and Fowl Recipes Chiitneys and Pickles . . Crab Eggs Fish Fish, Tinned Game Ice, Etc Invalid Cookery . . Jams and Preserves Jellies and Creams Menus Menus, Recipes for Special Mutton Entrees . . Oysters Pastry, Pies and Puddings Prawns Roast and Boiled Joints Salads and Dressings Sauces Savouries . . Soups Sweets Toilet Tripe . • Useful Hints Veal Vegetables 184 234 720-724 797-803 656-719 264-288 738-753 103-114 780-796 31-61 62.79 416-441 647-655 289-311 754-779 617-646 828-864 865-871 129-183 80-102 516-616 115.128 404-415 347-358 312-346 442-515 1-30 725-737 891 257-263 872-890 235-256 . 359-403 Mrs. MACLURCAN'S COOKERY BOOK. SOUPS. For making soups of any hind, it is advisable always to have strong stock ; having that ready you can make any soup you ivish. Fleshy meat, not fat or cooked meat^ must he used for soups and gentle simmering is absolutely necessary, 1— STOCK. 4 or 5 lbs. shin beef 2 onions 2 knuckles veal 8 cloves Any trimmings of lean meat 14 to 18 pepper corns and fresh bones 2 large pieces of ginger Small bunch of herbs 1 lemon (juice) 4 or 5 carrots i lemon (rind) 4 or 5 turnips 8 quarts of cold water✪ Stock. Mode. — Allow the meat to stand in the water in which ■it is to boil for at least fifteen minutes, then let simmer and add the above ingredients, with the exception of the pepper and salib, which I find is better to add just before straining. Allow all to simmer for four or five hours, (more ij convenient) ; the longer it boils the richer the stock. This stock also serves as white stock if a little milk is added.

AI-modernized reading of the original text

. W. A. Hughes, Manager. . Metcalfe and Co., Agents. ,. L. W. J. Kekamck, Manager. MRS. MACLURCAN'S COOKERY BOOK. A COLLECTION OF PRACTICAL RECIPES SPECIALLY SUITABLE FOR AUSTRALIA. BY H. MACLURCAN, THIRD EDITION. GEORGE ROBERTSON COMPANY PROPRIETARY LIMITED MELBOURNE, SYDNEY, ADELAIDE, and BRISBANE. aie e/^ e^^ai^f. ^^'i^m, n^/ man// a cr^^. mu/ //e ^c^C'i/i a/^ ducceM. CZ^aj/. ^ammj/fm. PREFACE TO THE THIRD EDITION. IT seems only the other day that I wrote the preface to my first edition, and it is hard to say anything original in a preface I hope it will be some time before a fourth is wanted. My only apology for coming before the public is the knowledge that when a man eats, and eats well, he is in a condition which conduces to his comfort and good temper. The publication of this book may reveal the secret of this achievement ; at any rate, I can honestly recommend every one of the recipes. Only try them, and I hope you will say the book is not a failure. I would like to say, however, so as to clear up any doubt there might be on the subject, that the great majority of the recipes in this book are my own invention, a few were bought by me, and are, consequently, my own property, and a few have been given me by friends. In presenting, in its new dress, this Third Edition to the public I hereby to thank them for a patronage that has v,;ili ES^|y^PiR.:icipations. welcomed. Hannah Maclurcan. MOO iBqq K Beef Entrees Beverages . . Bread Breakfast Dishes , . . . Cakes Chicken and Fowl Recipes Chutneys and Pickles . . Crab Eggs Fish Fish, Tinned Game Ice, Etc Invalid Cookery . . Jams and Preserves Jellies and Creams Menus Menus, Recipes for Special Mutton Entrees . . Oysters Pastry, Pies and Puddings Prawns Roast and Boiled Joints Salads and Dressings Sauces Savouries . . Soups Sweets Toilet Tripe . • Useful Hints Veal Vegetables 184 234 720-724 797-803 656-719 264-288 738-753 103-114 780-796 31-61 62.79 416-441 647-655 289-311 754-779 617-646 828-864 865-871 129-183 80-102 516-616 115.128 404-415 347-358 312-346 442-515 1-30 725-737 257-263 872-890 235-256 . 359-403 Mrs. MACLURCAN'S COOKERY BOOK. SOUPS. For making soups of any kind, it is advisable always to have strong stock ; having that ready you can make any soup you wish. Fleshy meat, not fat or cooked meat, must be used for soups and gentle simmering is absolutely necessary, 1— STOCK. 4 or 5 lbs. shin beef 2 onions 2 knuckles veal 8 cloves Any trimmings of lean meat 14 to 18 pepper corns and fresh bones 2 large pieces of ginger Small bunch of herbs 1 lemon (juice) 4 or 5 carrots i lemon (rind) 4 or 5 turnips 8 quarts of cold water. Mode. — Allow the meat to stand in the water in which ■it is to boil for at least fifteen minutes, then let simmer and add the above ingredients, with the exception of the pepper and salib, which I find is better to add just before straining. Allow all to simmer for four or five hours, (more if convenient) ; the longer it boils the richer the stock. This stock also serves as white stock if a little milk is added.

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StockBarley BrothRich Mulligatawny Soup