Myra's cookery book

THE UNIVERSITY LIBRARY LEEDS LEEDS UNIVERSITY LIBRARY Classmark: A Kit nil 0106 01105 6156 t Digitized by the Internet Archive in 2015 https://archive.org/details/b21528172 MYRA'S COOKIIRY ISOOK, I t MYRA’S COOKERY BOOK, BEING A New and Practical Method of Learning Cookery, and Working out Well-tried Recipes, TOGETHER WITH CLEAR INSTRUCTIONS IN THE ARTS OF Baking, Boiling, Broiling, Braising, Roasting, Frying, Stewing, Steaming, Larding, Glazing, Preserving, Pickling, AS WELL AS THE PROPER WAYS OF MAKING Pastry, Puddings, Moulds, Jellies, Creams, Custards, Sauces, Forcemeats, Savouries, Cakes, Compotes, Omelets. EDITED BY MYRA. LONDON: GOUBAUD AND SON, 39 & 40, Bedford Street, Covent Garden, W.C. .1 » r f % I UNlVFRStTy LIBRAiiy LEEDS PREFACE HIS little volume must not be considered in anyway as a substitute for larger and well-known Cookery Books, the standard works on the subject of cookery for many years. It is more intended for beginners who require a book to which they can instantly refer whilst preparing a dish, and which tells them in the fewest possible words the ingredients they will require in its preparation, the quantity of each ingredient, the process or processes through which it has to go before it can be mixed with the other ingredients, and the order in which these processes have to follow each other. No attempt is made to treat cooking from a scientific point of view; the object has been to provide a handy, practical, concise book, easily referred to, and in which it is not necessary to read through the whole of the recipe in order to find the particular point that requires the moment’s study. The tabular system followed obviates any necessity of this kind : the young student of cookery looks down the columns, notes the nature and amount of the ingredie'nts required, collects these round her, and then sees what has to be done with each one. The quantities have been given as accurately as possible, and should be carefully observed ; at the same time, the cook should note the taste of the individuals for whom she exercises her art, and alter the seasonings and flavouring of the dishes as she thinks expedient in order to render the A 2 IV PREFACE. food thoroughly palatable. A little experience will soon give the necessary skill forjudging such matters. The recipes given include all those usually required by English middle-class families, and to these have been added the recipes of a number of French, German, and Italian dishes, all good in their several ways, easy of preparation, and likely to be acceptable as providing a little agreeable change in the rather limited menu of the ordinary English cuisine. More recipes are given for soups and vegetables than are usually found in English cookery books, for these two very nutritious, economicrd, and delicious branches of cookery are generally too much overlooked in England. A great number of recipes are also given for “little dishes,” made either from fresh meat or from such as has been already cooked. The preparation of these requires care and intelligence, but without a due exercise of these two qualities neither cooking, nor any other art, is likely to be pursued with success. CONTENTS SECTION PREFACE METHODS OF COOKING... I. SOUPS II. FISH ... HI. BEEF IV. VEAL... V. MUTTON ... VI. LAMB VII. PORK VIII. POULTRY IX. GAME X. VEGETABLES ...