Name: Wholesome cookery
Author: Marie de Joncourt

I HA.VE been asked, in the event of a further edition of this book, to state quantities with some precision. It is true that in many places I have not stated quantities, but wherever they are not specified, it is because I do not think a precise statement of quantity will be any useful guide. There are dishes where quantities must be carefully Aveighed and measured; there are others where the quantities must depend on the season of the year, or the articles used, and also whether certain vegetables and flavours are liked or not; a tablespoonful of onion may be considered too much by one person, and not nearly enough by another. The cook must study the tastes of the people for whom she is cooking. Again, articles like carrots, turnips, onions, to- matoes, vary in flavour according to the season of the year, and they greatly vary in size. A hard-and- fast rule given as to the actual number of vegetables used is quite impossible. PnEFACE TO FOURTH EDITION. Xllt I have been told that where there is no close range or gas-stove, it is difficult to cook many dishes rcqiiiring to be slowly simmered. In that case, the cook should be provided with a set of different-smed French baking-dishes, with lids which have a hole at the top, to allow of the steam escaping, and the dish should be put in a moderately heated oven, where it will simmer as well as on the side of a close range. It has been suggested to me that “small joints,” for three or four persons, are not easily procured. I think that the difficulty is overrated. For instance, a sirloin may be reduced and economized as follows : Cut off the end, I mean the piece which curls up in roasting, this piece can be used for a small “pot au feu,” or slowly stewed with vegetables, or salted down. If the sirloin is still rather large, take a “ porter-house steak ” off it — this is a large beef chop taken off the face of the sirloin about 1^ inch thick, it is cut right through the siiloin lengthways, cutting through the under-cut, the bone, and the upper-cut. You have now a small sirloin for roasting. You can make a further reduction by taking out the under-cut, and u.sing it for boiled steaks, provided that you do not mind being left with only the upper-cut for roasting. You can reduce a leg of mutton by taking one or two slices off the thick end of the leg, cutting through the bone so as to obtain a slice about inch thick. xiv PREFAGE TO FOURTH EDITION. This slice can be used stewed with vegetables, or curried. If the mutton was well hung and very- tender, it can be broiled or fried in butter. If you want a small joint of veal, you can order two or three bones of loin of veal (in fact, loin chops not divided) for roasting ; the shape is that of a small-sized sirloin of beef, and the weight is from 2i to 3^ pounds. The above are a few instances of simple expedients which any good housekeeper will easily learn to apply and multiply. MARIE DE JONCOURT. November, 1886. CONTENTS Twenty-four Different Dinners rAGB 1 Soups .. . 10 Fish ... ... ... ... 27 Sauces .. . 43 Vegetables, etc. ... ... ... 57 Meats and Birds ... .. . < • 92 Sweets t • • ... ... 125 Savoury Dishes .. 155 Bread, etc. • •• ... ... 162 Sundries ... . . « « • ... 168 Isdex t • • t. I ... 233 EEKATUM. Page xlil., line 5 from bottom, /or “ boiled" read “broiled.' WHOLESOME COOKERY.

AI-modernized reading of the original text

I HA.VE been asked, in the event of a further edition of this book, to state quantities with some precision. It is true that in many places I have not stated quantities, but wherever they are not specified, it is because I do not think a precise statement of quantity will be any useful guide. There are dishes where quantities must be carefully Aveighed and measured; there are others where the quantities must depend on the season of the year, or the articles used, and also whether certain vegetables and flavours are liked or not; a tablespoonful of onion may be considered too much by one person, and not nearly enough by another. The cook must study the tastes of the people for whom she is cooking. Again, articles like carrots, turnips, onions, tomatoes, vary in flavour according to the season of the year, and they greatly vary in size. A hard-andfast rule given as to the actual number of vegetables used is quite impossible. PnEFACE TO FOURTH EDITION. Xllt I have been told that where there is no close range or gas-stove, it is difficult to cook many dishes requiring to be slowly simmered. In that case, the cook should be provided with a set of different-smed French baking-dishes, with lids which have a hole at the top, to allow of the steam escaping, and the dish should be put in a moderately heated oven, where it will simmer as well as on the side of a close range. It has been suggested to me that “small joints,” for three or four persons, are not easily procured. I think that the difficulty is overrated. For instance, a sirloin may be reduced and economized as follows : Cut off the end, I mean the piece which curls up in roasting, this piece can be used for a small “pot au feu,” or slowly stewed with vegetables, or salted down. If the sirloin is still rather large, take a “ porter-house steak ” off it — this is a large beef chop taken off the face of the sirloin about 1^ inch thick, it is cut right through the sirloin lengthways, cutting through the under-cut, the bone, and the upper-cut. You have now a small sirloin for roasting. You can make a further reduction by taking out the under-cut, and u.sing it for boiled steaks, provided that you do not mind being left with only the upper-cut for roasting. You can reduce a leg of mutton by taking one or two slices off the thick end of the leg, cutting through the bone so as to obtain a slice about inch thick. xiv PREFAGE TO FOURTH EDITION. This slice can be used stewed with vegetables, or curried. If the mutton was well hung and verytender, it can be broiled or fried in butter. If you want a small joint of veal, you can order two or three bones of loin of veal (in fact, loin chops not divided) for roasting ; the shape is that of a small-sized sirloin of beef, and the weight is from 2i to 3^ pounds. The above are a few instances of simple expedients which any good housekeeper will easily learn to apply and multiply. MARIE DE JONCOURT. November, 1886. CONTENTS Twenty-four Different Dinners rAGB Soups .. . Fish ... ... ... ... 27 Sauces .. . Vegetables, etc. ... ... ... 57 Meats and Birds ... .. . < • Sweets t • • ... ... 125 Savoury Dishes .. Bread, etc. • •• ... ... 162 Sundries ... . . « « • ... 168 Isdex t • • t. I ... 233 EEKATUM. Page xlil., line 5 from bottom, /or “ boiled" read “broiled.'