LEEDS
UNIVERSITY
LEEDS UNIVERSITY LIBRARY
Classmark:
A
010
6
05 9903
Digitized by the Internet Archive
in 2015
https://archive.org/details/b2150457x
RECIPES FOR
HIGH CLASS COOKERr.
RECIPES FOR
HIGH-CLASS
COOKERY
M USBD
in the Sdinburgh
School of
Cookery
^ ¥
¥
T. NELSON & SONS, Ltd.
LONDON, EDINBURGH. AND
NEW YORK
TOINTED IN GREAT BRITAIN A?
THE PRESS OF THE PUBLISHERS.
LiXi * i f’ '■ f
LEtOi
CONTENTS
Soups . , .
t
•
•
•
%
•
•
PACK
1
Fish
•
•
•
•
•
25
Entrees .
«
4
•
1.
•
«
»
43
Vegetables and
Sauvds
«
•
•
•
79
Hot Sweets .
«
•
•
t
•
97
Cold Sweets .
•
«
•
•
t
»
•
119
Savouries
•
•
»
•
145
Sauces . ,
•
1
•
•
h
O
165
Jellies . .
9
*
•
t
•
181
Pastries . ,
e
%
9
%
•
189
Cakes
•
•
•
•
•
•
•
197
Miscellaneous
f
•
•
•
t
9
211
Index
t
1
$
•
»
•
219
I
SOUPS,
1
BROWN STOCK.
2 lbs. shin or shoulder of
beef.
Small carrot.
Small onion.
10 small peppercorns.
Stick of celery, or | tea
spoonful celery seeds
tied in muslin.
^ teaspoonful salt.
2 quarts of cold water.
Measure the water into a strong pan ; add
salt. Wipe and cut the meat into small pieces,
removing fat and skin, and add to the water.
Scrape the bone well, remove the marrow,
wash to remove the fat, and put into the pan.
Bring the stock slowly to boiling-point ; about
three-quarters of an hour. Remove any grey-
looking scum ; add the prepared vegetables
cut into large pieces. Simmer the stock from
three to four hours. Strain through a hair
sieve. When cold, skim thoroughly. The
stock is then ready for soups, etc.
[ ^ J
WHITE STOCK.
Proportion and preparation the same as for
brown stock ; only use knuckle of veal or
bones and trimmings of chickens or rabbits
instead of beef. For white stock omit the
carrot.
FISH STOCK.
Twopennyworth of fish I 6 white pepperconui.
trimmings. I 1 blade of mace.
1 onion. t Salt.
1 stick of celery. | 1 quart of cold water.
Thoroughly cleanse the trimmings, and put
them into a saucepan with the water and salt.
Bring slowly to the boil, and skim thoroughly ;
add peppercorns, celery, and mace, and allow
all to simmer for forty minutes, then strain.
This stock can be used for fish soup or sauce.
Note. — (1) If better stock is desired a
haddock or a cod’s head can be used instead
of fish trimmings. (2) If fish stock is cooked
too long a bitter flavour is extracted from the
bones.
[ 5 ]
CONSOMME..
To clear 1 quart of stock.
,, onion,
lb. lean juicy beef.
1 white and shell of egg.
Small piece of carrot.
Blade of mace.
6 white peppercorns.
Salt.
The stock should be cold for clarifying.
Remove all fat, shred the lean beef, and soak
it for fifteen minutes in one gill of water.
Prepare the vegetables, and cut in slices. Put
all the ingredients into a clean rinsed pan,
and whisk over a clear fire until almost at
boiling-point. Remove the whisk, and allow
the stock to boil up with force ; then let it
infuse for thirty minutes, and strain through a
dry cloth. The consomm^ is then ready for
reheating, and may be garnished according to
taste. A little light sherry may be added if
desired.
2V.jB. — All garnishes should be rinsed if
possible.
[ e ]
CONSOMMfi A LA ROYALE.
1 quart of clear stock.
Gamith. — 1 tablespoouful of milk^ white stock, or cream.
1 yolk of egg.
Pepper and salt.
Page 0
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
LEEDS
UNIVERSITY
LEEDS UNIVERSITY LIBRARY
Classmark:
A
010
6
05 9903
Digitized by the Internet Archive
in 2015
https://archive.org/details/b2150457x
RECIPES FOR
HIGH CLASS COOKERr.
RECIPES FOR
HIGH-CLASS
COOKERY
M USBD
in the Sdinburgh
School of
Cookery
^ ¥
¥
T. NELSON & SONS, Ltd.
LONDON, EDINBURGH. AND
NEW YORK
TOINTED IN GREAT BRITAIN A?
THE PRESS OF THE PUBLISHERS.
LiXi * i f’ '■ f
LEtOi
CONTENTS
Soups . , .
t
•
•
•
%
•
•
PACK
1
Fish
•
•
•
•
•
25
Entrees .
«
4
•
1.
•
«
»
43
Vegetables and
Sauvds
«
•
•
•
79
Hot Sweets .
«
•
•
t
•
97
Cold Sweets .
•
«
•
•
t
»
•
119
Savouries
•
•
»
•
145
Sauces . ,
•
1
•
•
h
O
165
Jellies . .
9
*
•
t
•
181
Pastries . ,
e
%
9
%
•
189
Cakes
•
•
•
•
•
•
•
197
Miscellaneous
f
•
•
•
t
9
211
Index
t
1
$
•
»
•
219
I
SOUPS,
1
BROWN STOCK.
2 lbs. shin or shoulder of
beef.
Small carrot.
Small onion.
10 small peppercorns.
Stick of celery, or | tea
spoonful celery seeds
tied in muslin.
^ teaspoonful salt.
2 quarts of cold water.
Measure the water into a strong pan ; add
salt. Wipe and cut the meat into small pieces,
removing fat and skin, and add to the water.
Scrape the bone well, remove the marrow,
wash to remove the fat, and put into the pan.
Bring the stock slowly to boiling-point ; about
three-quarters of an hour. Remove any grey-
looking scum ; add the prepared vegetables
cut into large pieces. Simmer the stock from
three to four hours. Strain through a hair
sieve. When cold, skim thoroughly. The
stock is then ready for soups, etc.
[ ^ J
WHITE STOCK.
Proportion and preparation the same as for
brown stock ; only use knuckle of veal or
bones and trimmings of chickens or rabbits
instead of beef. For white stock omit the
carrot.
FISH STOCK.
Twopennyworth of fish I 6 white pepperconui.
trimmings. I 1 blade of mace.
1 onion. t Salt.
1 stick of celery. | 1 quart of cold water.
Thoroughly cleanse the trimmings, and put
them into a saucepan with the water and salt.
Bring slowly to the boil, and skim thoroughly ;
add peppercorns, celery, and mace, and allow
all to simmer for forty minutes, then strain.
This stock can be used for fish soup or sauce.
Note. — (1) If better stock is desired a
haddock or a cod’s head can be used instead
of fish trimmings. (2) If fish stock is cooked
too long a bitter flavour is extracted from the
bones.
[ 5 ]
CONSOMME..
To clear 1 quart of stock.
,, onion,
lb. lean juicy beef.
1 white and shell of egg.
Small piece of carrot.
Blade of mace.
6 white peppercorns.
Salt.
The stock should be cold for clarifying.
Remove all fat, shred the lean beef, and soak
it for fifteen minutes in one gill of water.
Prepare the vegetables, and cut in slices. Put
all the ingredients into a clean rinsed pan,
and whisk over a clear fire until almost at
boiling-point. Remove the whisk, and allow
the stock to boil up with force ; then let it
infuse for thirty minutes, and strain through a
dry cloth. The consomm^ is then ready for
reheating, and may be garnished according to
taste. A little light sherry may be added if
desired.
2V.jB. — All garnishes should be rinsed if
possible.
[ e ]
CONSOMMfi A LA ROYALE.
1 quart of clear stock.
Gamith. — 1 tablespoouful of milk^ white stock, or cream.
1 yolk of egg.
Pepper and salt.