The University Library Leeds LEEDS UNIVERSITY LIBRARY Classmark: C00&.1 /\ 3 0106 01 05 9838 i f % THE DUDLEY BOOK COOKERY AND HOUSEHOLD RECIPES Dry those eyes which are o erjiowing, All your storms are overblowing : While you in this isle are hiding, You shall feast without providing, Every dainty you can think of. Every wine which you would drink of Shall he yours ; all want shall shun you, Ceres blessing so is on you. Dryden Kyi' : ■ # 4- .-■ • * ‘‘ ■ # # « LOUDON EDWARD ARNOLD 1909 . THE DUDLEY BOOK OF COOKERY AND HOUSEHOLD RECIPES COLLECTED AND ARRANGED BY GEORGIANA COUNTESS OF DUDLEY “ A feast Dot profuse but elegant — more of refiuemeut than of expeuse.” Montaigne THIRD IMPRESSION LONDON EDWARD ARNOLD 1909 All rights reserved ■.f PREFACE rriHE Recipes contained in this Volume are simple ones, and I have much diffidence in publish- ing them — but my object has been to give direc- tions as clearly as possible, for the preparation of the dishes, so that any cook can follow them. I have also incorporated a few household recipes which may be found useful. It is hoped that the quotations with which the recipes are interspersed will be interesting. Many of them are from the best writers from a very early period of history and chiefly relate to Hospitality. G. E. D. March 1909 b f . «• % CONTENTS SOUPS How to Make a Good Consomme 5 Consomm^ Colbert 6 Parmesan Biscuits to Serve with Consomme 6 Quenelles Surprise for Serving with Consomm6 7 Plain Quenelles for Consomm^ 7 Profritrolles to Serve with Consomm6 7 Creme Duchesse Soup 8 Cream of Lettuce 8 Crecy Soup 9 Cock-a-Leekie 9 Potage Romaine 10 Mutton Scotch Broth 10 Potage Bonne Femme 10 Potage Brunoise 11 Potage Gratine 1 1 Croutes au Pot 12 Croutes 12 Cream of Macaroni 13 Cream of Chicken 13 Cream of Barley 14 Veal Broth 14 Clear Beef Tea 14 Beef Tea 15 Raw Beef Juice 15 FISH Kedgeree for Breakfast 21 Fish Pie 21 Souchet of Fish — Sole, Slip or Salmon 22 vii CONTENTS Fish {continued) Fillets of Sole k la Venetienne 22 Sole Rothschild 23 Fillets of Sole Monte Carlo 23 Soles au vin Blanc ' 24 Sole de tout Paris 24 Fillets of Sole Portuguese 25 Sole k la Dauvillaise 25 Brill k la Mode de Fecamp 26 Trout or Whitings Meuniere 26 Trout k la Meuniere 27 Trout k la Montagnarde 27 Sea Trout au vin de Champagne 28 River Trout au Bleu 28 Souffle of Lobster 28 Lobster au Gratin 29 Lobster Cutlets — Victoria 29 Souffle of Crab 30 Dressed Crab 30 Matelotte of Eel 31 Fillets of Whiting k la Marsay 31 Salmon Pie 32 Kippered Salmon 32 For Kippering Salmon 32 To Dry Haddocks 33 Oysters in Forcemeat 33 Anges k Cheval 33 Oysters ^ la New Club 34 Oysters Gratin 34 Coquilles of Oysters 35 Fillets of Turbot Hollandaise 35 Bouchees of Shrimps 36 Smoked Haddocks Cooked in Milk 36 SAUCES Cumberland Sauce for Cold Beef or Ham 41 Orange Sauce or Ham Sauce k la Womb well 41 Orange Sauce 42 viii CONTENTS Sauces {continued) page German Cream Sauce for Hare or Roedeer 42 Another Sauce for Roedeer or Hare 42 Sauce for Spatchcock 43 Paprica Sauce 43 Sauce Bechamel 43 Sauce Remoulade 44 Sauce Cr^me 44 Sauce Robert 44 Red Wine Sauce 44 Wild Duck Sauce 45 Grill Sauce 45 Celery Sauce for Boiled Pheasant 46 Sauce Bignon 46 Sauce Portugaise 46 Sauce Ravigotte 47 Sauce Bigarade 47

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The University Library Leeds LEEDS UNIVERSITY LIBRARY Classmark: C00&.1 /\ 3 0106 01 05 9838 f % THE DUDLEY BOOK COOKERY AND HOUSEHOLD RECIPES Dry those eyes which are overflowing, All your storms are overblowing : While you in this isle are hiding, You shall feast without providing, Every dainty you can think of. Every wine which you would drink of Shall he yours ; all want shall shun you, Ceres blessing so is on you. Dryden Kyi' : ■ # 4- .-■ • * ‘‘ ■ # # « LOUDON EDWARD ARNOLD 1909 . THE DUDLEY BOOK OF COOKERY AND HOUSEHOLD RECIPES COLLECTED AND ARRANGED BY GEORGIANA COUNTESS OF DUDLEY “ A feast Dot profuse but elegant — more of refiuemeut than of expeuse.” Montaigne THIRD IMPRESSION LONDON EDWARD ARNOLD All rights reserved ■.f PREFACE rriHE Recipes contained in this Volume are simple ones, and I have much diffidence in publishing them — but my object has been to give directions as clearly as possible, for the preparation of the dishes, so that any cook can follow them. I have also incorporated a few household recipes which may be found useful. It is hoped that the quotations with which the recipes are interspersed will be interesting. Many of them are from the best writers from a very early period of history and chiefly relate to Hospitality. G. E. D. March 1909 b f . «• % How to Make a Good Consomme 5 Consomm^ Colbert 6 Parmesan Biscuits to Serve with Consomme 6 Quenelles Surprise for Serving with Consomm6 7 Plain Quenelles for Consomm^ 7 Profritrolles to Serve with Consomm6 7 Creme Duchesse Soup 8 Cream of Lettuce 8 Crecy Soup 9 Cock-a-Leekie 9 Potage Romaine 10 Mutton Scotch Broth 10 Potage Bonne Femme 10 Potage Brunoise 11 Potage Gratine 1 1 Croutes au Pot 12 Croutes 12 Cream of Macaroni 13 Cream of Chicken 13 Cream of Barley 14 Veal Broth 14 Clear Beef Tea 14 Beef Tea 15 Raw Beef Juice 15 Kedgeree for Breakfast 21 Fish Pie 21 Souchet of Fish — Sole, Slip or Salmon 22 Fish {continued) Fillets of Sole k la Venetienne 22 Sole Rothschild 23 Fillets of Sole Monte Carlo 23 Soles au vin Blanc ' 24 Sole de tout Paris 24 Fillets of Sole Portuguese 25 Sole k la Dauvillaise 25 Brill k la Mode de Fecamp 26 Trout or Whitings Meuniere 26 Trout k la Meuniere 27 Trout k la Montagnarde 27 Sea Trout au vin de Champagne 28 River Trout au Bleu 28 Souffle of Lobster 28 Lobster au Gratin 29 Lobster Cutlets — Victoria 29 Souffle of Crab 30 Dressed Crab 30 Matelotte of Eel 31 Fillets of Whiting k la Marsay 31 Salmon Pie 32 Kippered Salmon 32 For Kippering Salmon 32 To Dry Haddocks 33 Oysters in Forcemeat 33 Anges k Cheval 33 Oysters ^ la New Club 34 Oysters Gratin 34 Coquilles of Oysters 35 Fillets of Turbot Hollandaise 35 Bouchees of Shrimps 36 Smoked Haddocks Cooked in Milk 36 Cumberland Sauce for Cold Beef or Ham 41 Orange Sauce or Ham Sauce k la Womb well 41 Orange Sauce 42 Sauces {continued) page German Cream Sauce for Hare or Roedeer 42 Another Sauce for Roedeer or Hare 42 Sauce for Spatchcock 43 Paprica Sauce 43 Sauce Bechamel 43 Sauce Remoulade 44 Sauce Cr^me 44 Sauce Robert 44 Red Wine Sauce 44 Wild Duck Sauce 45 Grill Sauce 45 Celery Sauce for Boiled Pheasant 46 Sauce Bignon 46 Sauce Portugaise 46 Sauce Ravigotte 47 Sauce Bigarade 47

The Dudley book of cookery and household recipes