„ Legs d la Regence, 31. [33.
„ Saul A aux Champignons,
„ „ Fines Herbes,
33.
Cotelettes cle Mouton a VA Isace, 30.
„ „ „ la Portugaise, 30.
1 12
INDEX.
Curried Veal, Fowl or Rabbit, 26.
Cutlets of Sweetbreads, 34.
Durham Cutlets, 41.
Fried Mutton Cutlets, 33.
Galantine of Fowl, 38.
,, Stock for Cooking, 39.
Haricot of Mutton, 26.
Hash or Mince, 40.
Kidney Saute, 32.
Lapereau Saute, 33.
Liver a la Francaise 34.
Pork Sausages,. 39.
Potted Beef,- M).
Quenelles of Yeal, 36.
Raised Pie, 36.
Rissoles, 41.
Roast Fowl, 22.
,, ,, Forcemeat for, 23.
,, ,, Gravy for, 24.
Savoury Rolled Steak, 28.
Stewed Steak, 25.
Stewed Sweetbreads, 28.
To Bone a Fowl, 37.
To Draw a Fowl, 22.
Yeal and Ham Pie, 35.
Veal Cake, 37.
VEGETABLES.
Boiled Fruit Pudding, 50.
Cabinet Pudding, 57.
Custard a l’Espagnole, 56.
Fruit Tart, 50.
German Tart, 55.
Lemon Tart, 55.
Lobster Souffle, 60.
Metropole Pudding, 53.
Omelet, 60.
Parmesan Souffle, 59.
Rich Christmas Pudding, 54.
Savoury Omelet Souffle, 61.
Semolina Pudding, 51.
Souffles, Preparation of Tins for,
57.
Suet Pudding, 49.
Sultan’s Pudding, 56.
Superior Treacle Pudding, 52.
Sweet Omelet Souffle, 61.
Swiss Apple Pudding, 51.
Tapioca Cream, 54.
To Bake a Souffle, 58.
To Steam a Souffle, 58.
To Turn out a Souffle, 58.
Vanilla Souffle, 58.
Viennoise Pudding, 53.
Welsh Cheese Cakes, 50.
Yorkshire Pudding, 49.
Asparagus, 47.
Beetroot, 45.
Cabbage, Boiled, 47.
Carrots, Boiled, 44.
Cauliflower, Boiled, 47.
Celery, Stewed, 45.
French Beans, 46.
Green Peas, 46.
Jerusalem Artichokes, 45.
Potato Croquettes, 48.
Potatoes Boiled without Skins 44.
,, ,, in the Skins, 44.
Sea-kale, 45.
Spinach, 46.
Vegetable Marrow, 48.
PUDDINGS, SOUFFLES, ETC.
Apricot Souffle, 59.
Bishop’s Pudding, 52.
CREAMS, JELLIES, ETC.
Apricot Cream, 64.
Aspic Jelly, 66.
Calf’s-foot Jelly, 64.
Claret Jelly, 66.
Ginger Cream, 63.
Lemon Jelly, 65.
; Moulding Jelly, 67.
Raspberry Cream, 63.
Vanilla ,, 64.
SAUCES FOR FISH, MEAT,
ETC.
Bread Sauce, 70.
Brown „ 69.
Caper ,, 68.
Hollandaise Sauce, 72.
Horseradish ,, 70.
INDEX.
i
Maitre d’Hotel Butter, 70.
Mayonnaise Sauce, 71.
Melted Butter, 69.
Onion Sauce, 69.
Parsley „ 68.
Tomato „ 71.
White Chaudfroid Sauce, 72.
White Sauce, 68.
SWEET SAUCES.
Custard, 73.
Jam Sauce, 73.
Vanilla Sauce, 71.
White Sauce for Puddings, 73.
SAVOURIES.
Anchovy Eggs, 76.
Bacon and Tomatoes, 75.
Buttered Eggs, 76.
Canapes Fumis, 77.
Croustades dc Merluche Fume, 76.
Macaroni Cheese, 75.
Savoury Eggs, 76.
Tomates aux Champignons , 77.
BREAD, CAKES, ETC.
Almond Icing, 88.
Almond Macaroons, 82.
Brandy Snaps, 82.
Bread, 78.
Cake Delicious, 83.
Dinner Rolls, 79.
Eclairs, 87.
Finger Scones, 80.
Genoa Cake, 85.
Genoese Pastry, 86.
German Pound Cake, 84.
Ginger Snaps, 82.
Jumbles, 82.
London Buns, 81.
Meringues, 87.
Pikelets, 81.
Rock Cakes, 81.
Royal Icing, 88.
St. George’s Hall Cake, 84.
Sally Lunns, 80.
8
Seed Cake, 85.
Simnel „ 86.
Soft Icing, 88.
Tea Cakes, 79.
ICES.
Apricot Ice Cream, 91.
Ice Pudding, 91.
Lemon Water Ice, 90.
Orange „ „ 90.
Raspberry Cream Ice, 90.
Vanilla Ice Cream, 91.
PRESERVES, ETC.
Bengal Chutney, 95.
Lemon Marmalade, 93.
Melon Pickle, 94.
Mincemeat, 94.
Orange Marmalade, 93.
INVALID COOKERY.
Arrowroot Pudding, 102.
Baked or Boiled Flour, 99.
Barley Water, 107.
Beef-tea, 96.
,, Custard, 102.
,, Raw, 96.
Caudle, 109.
Chicken Broth, 96.
Page 45
Presented as published in 1900. 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
„ Legs à la Regence, 31. „ Sauce aux Champignons,
„ „ Fines Herbes,
Cotelettes de Mouton à l'Alsace, 30. „ „ „ la Portugaise, 30.
1 12
Curried Veal, Fowl or Rabbit, 26. Cutlets of Sweetbreads, 34. Durham Cutlets, 41.
Fried Mutton Cutlets, 33. Galantine of Fowl, 38.
,, Stock for Cooking, 39. Haricot of Mutton, 26.
Hash or Mince, 40.
Kidney Saute, 32.
Lapereau Saute, 33.
Liver a la Francaise 34.
Pork Sausages,. 39.
Potted Beef, 40.
Quenelles of Yeal, 36.
Raised Pie, 36.
Rissoles, 41.
Roast Fowl, 22.
,, ,, Forcemeat for, 23.
,, ,, Gravy for, 24.
Savoury Rolled Steak, 28.
Stewed Steak, 25.
Stewed Sweetbreads, 28.
To Bone a Fowl, 37.
To Draw a Fowl, 22.
Yeal and Ham Pie, 35.
Veal Cake, 37.
Boiled Fruit Pudding, 50. Cabinet Pudding, 57.
Custard a l’Espagnole, 56.
Fruit Tart, 50.
German Tart, 55.
Lemon Tart, 55.
Lobster Souffle, 60.
Metropole Pudding, 53.
Omelet, 60.
Parmesan Souffle, 59.
Rich Christmas Pudding, 54. Savoury Omelet Souffle, 61. Semolina Pudding, 51.
Souffles, Preparation of Tins for, 59.
Suet Pudding, 49.
Sultan’s Pudding, 56.
Superior Treacle Pudding, 52. Sweet Omelet Souffle, 61.
Swiss Apple Pudding, 51. Tapioca Cream, 54.
To Bake a Souffle, 58.
To Steam a Souffle, 58.
To Turn out a Souffle, 58. Vanilla Souffle, 58.
Viennoise Pudding, 53.
Welsh Cheese Cakes, 50. Yorkshire Pudding, 49.
Asparagus, 47.
Beetroot, 45.
Cabbage, Boiled, 47.
Carrots, Boiled, 44.
Cauliflower, Boiled, 47.
Celery, Stewed, 45.
French Beans, 46.
Green Peas, 46.
Jerusalem Artichokes, 45.
Potato Croquettes, 48.
Potatoes Boiled without Skins 44.
,, ,, in the Skins, 44.
Sea-kale, 45.
Spinach, 46.
Vegetable Marrow, 48.
Apricot Souffle, 59.
Bishop’s Pudding, 52.
CREAMS, JELLIES, ETC.
Apricot Cream, 64.
Aspic Jelly, 66.
Calf’s-foot Jelly, 64.
Claret Jelly, 66.
Ginger Cream, 63.
Lemon Jelly, 65.
; Moulding Jelly, 67.
Raspberry Cream, 63.
Vanilla Cream, 64.
SAUCES FOR FISH, MEAT, ETC.
Bread Sauce, 70.
Brown „ 69.
Caper ,, 68.
Hollandaise Sauce, 72. Horseradish ,, 70.
Maitre d’Hotel Butter, 70. Mayonnaise Sauce, 71.
Melted Butter, 69.
Onion Sauce, 69.
Parsley Sauce, 68.
Tomato „ 71.
White Chaudfroid Sauce, 72. White Sauce, 68.
SWEET SAUCES.
Custard, 73.
Jam Sauce, 73.
Vanilla Sauce, 71.
White Sauce for Puddings, 73.
SAVOURIES.
Anchovy Eggs, 76.
Bacon and Tomatoes, 75.
Buttered Eggs, 76.
Canapes Fumis, 77.
Croustades dc Merluche Fume, 76. Macaroni Cheese, 75.
Savoury Eggs, 76.
Tomates aux Champignons , 77.
Almond Icing, 88.
Almond Macaroons, 82.
Brandy Snaps, 82.
Bread, 78.
Cake Delicious, 83.
Dinner Rolls, 79.
Eclairs, 87.
Finger Scones, 80.
Genoa Cake, 85.
Genoese Pastry, 86.
German Pound Cake, 84.
Ginger Snaps, 82.
Jumbles, 82.
London Buns, 81.
Meringues, 87.
Pikelets, 81.
Rock Cakes, 81.
Royal Icing, 88.
St. George’s Hall Cake, 84.
Sally Lunns, 80.
Seed Cake, 85.
Simnel „ 86.
Soft Icing, 88.
Tea Cakes, 79.
ICES.
Apricot Ice Cream, 91.
Ice Pudding, 91.
Lemon Water Ice, 90.
Orange „ „ 90.
Raspberry Cream Ice, 90. Vanilla Ice Cream, 91.
PRESERVES, ETC.
Bengal Chutney, 95.
Lemon Marmalade, 93.
Melon Pickle, 94.
Mincemeat, 94.
Orange Marmalade, 93.
Arrowroot Pudding, 102. Baked or Boiled Flour, 99. Barley Water, 107.
Beef-tea, 96.
,, Custard, 102.
,, Raw, 96.
Caudle, 109.
Chicken Broth, 96.