To boil Rabbits ib.
FVied Rabbit 287
To roast a Pheasant . . . . ib.
Boudin of Pheasant, a la Richelieu
{Entree) 288
To roast Partridges . . . . ib.
Boiled Partridges 289
Partridges with Mushrooms . . . ib.
Broiled Partridge {breakfast dish) . . 290
Broiled Partridge {French receipt) . . ib.
The French, or Red-legged Partridge . ib.
To roast the Landrail or Corn-Crake . 291
To roast Black Cock and Gray Hen {and
when in season) ... . ib.
To roast Grouse 292
A salmi of Moorfowl, Pheasants, or Par-
tridges {Entree) ib.
French salmi, or hash of Game {EntrSe) ib.
To roast Woodcocks or Snipes {and their
season) 293
To roast the Pintail or Sea-Pheasant,
with the season of all Wild Fowl . . 294
To roast Wild Ducks . . . ‘ . ib.
A salmi or hash of Wild Fowl . . . ib.
CHAPTEB XVI.
POTTED MEATS, ETC.
CURRIES,
Remarks on Cume3 .... 296
Mr. Arnott’s Currie Powder . . . 297
Mr. Arnott’s Currie . . , . ib.
A Bengal Currie 298
A dry Currie ib.
A common Indian Currie . . . 299
Selim’s Curries (Captain White’s) . . 300
Curried Macaroni . . . . ib.
Curried Eggs 301
Curried Sweetbreads . . . . ib.
Curried Oysters 302
Curried Gravy . . . . ib.
Potted Meats . . . 303
Potted Ham {an excellent receipt) . . 304
Potted Chicken, Partridge, or Pheasant . 305
Potted Ox Tongue ib.
Potted Anchovies 306
Lobster Butter (Chapter VI.) .
Potted Shrimps or Prawns {delicious) . ib.
Potted Mushrooms (see Chapter XVII.)
Moulded Potted Meat or Fish, for the
second course . . . . ib.
Potted Hare ... . . 307
CHAPTEB XVII.
YEGETABLES.
Observations on Vegetables . . 308
To clear Vegetables from Insects . . 309
To boil Vegetables green . . . ib.
Potatoes, — remarks on their properties
and importance . . . . ib.
To boil Potatoes as in Ireland . . 310
To boil Potatoes (the Lancashire way) . 311
To boil new Potatoes . . . . ib.
Hew Potatoes in Butter . . . 312
To boil Potatoes {Captain Eater's receipt) ib.
To roast or bake Potatoes . . . ib.
Scooped Potatoes {Entremets) . ib.
Crisped Potatoes, or Potato-Ribbors {En-
tremets), or to serve with Cheese . 313
Fried Potatoes {Entremets) {plainer re-
ceipt) .... . ib.
Mashed Potatoes ib.
English Potato-Balls, or Croquettes . 314
Potato Boulettes {Entremets) {good) . ib.
Potato Rissoles {French) . . .315
Potatoes a la Maitre d’ Hotel . . . ib.
Potatoes d la Crime . . . . ib.
Kohl- Cannon, or Kale-Cannon {an Irish
receipt) lb.
TABLE OF CONTENTS.
XlX
Page
To bofl Sea-Kale 316
Sea-Kale stewed in Gravy ( Entremets ) . lb.
Spinach ( Entremets ) {French receipt) . ib.
Spinach a, I'Anglaise , or English fashion
( Entremets ) 317
Spinach ( common English mode) . . ib.
Another common English receipt for
Spinach ib.
To dress Dandelions like Spinach, or as a
Salad {very wholesome ) . . . 318
Boiled Turnip Radishes . . . . ib.
Boiled Leeks . . . . ib.
Stewed Lettuces 319
To bod Asparagus ib.
Asparagus points dressed like Peas {En-
tremets) ib.
To bod Green Peas 320
Green Peas a la Frangaise , or French
fashion {Entremets) . . . . ib.
Green Peas with Cream {Entremets) . 321
To boil French Beans . . . . ib.
French Beans a la Frangaise {Entremets) ib.
An excellent receipt for French Beans
a la Frangaise
To boil Windsor Beans ....
Dressed Cucumbers ....
Mandrang, or Mandram {West Indian
receipt)
Another receipt for Mandram
Dressed Cucumbers {Author's receipt)
Page 10
Presented as published in 1884. 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
To boil Rabbits . . . . ib.
FVied Rabbit 287
To roast a Pheasant . . . . ib.
Boudin of Pheasant, a la Richelieu
{Entree) 288
To roast Partridges . . . . ib.
Boiled Partridges 289
Partridges with Mushrooms . . . ib.
Broiled Partridge {breakfast dish) . . 290
Broiled Partridge {French receipt) . . ib.
The French, or Red-legged Partridge . ib. To roast the Landrail or Corn-Crake . 291 To roast Black Cock and Gray Hen {and when in season) ... . ib.
To roast Grouse 292
A salmi of Moorfowl, Pheasants, or Partridges {Entree) ib.
French salmi, or hash of Game {EntrSe) ib. To roast Woodcocks or Snipes {and their
season) 293
To roast the Pintail or Sea-Pheasant, with the season of all Wild Fowl . . 294 To roast Wild Ducks . . . ‘ . ib.
A salmi or hash of Wild Fowl . . . ib.
CHAPTER XVI.
POTTED MEATS, ETC.
CURRIES,
Remarks on Curries .... 296 Mr. Arnott’s Currie Powder . . . 297
Mr. Arnott’s Currie . . , . ib.
A Bengal Currie 298
A dry Currie ib.
A common Indian Currie . . . 299
Selim’s Curries (Captain White’s) . . 300
Curried Macaroni . . . . ib.
Curried Eggs 301
Curried Sweetbreads . . . . ib.
Curried Oysters 302
Curried Gravy . . . . ib.
Potted Meats . . . 303
Potted Ham {an excellent receipt) . . 304
Potted Chicken, Partridge, or Pheasant . 305
Potted Ox Tongue ib.
Potted Anchovies 306
Lobster Butter (Chapter VI.) .
Potted Shrimps or Prawns {delicious) . ib. Potted Mushrooms (see Chapter XVII.) Moulded Potted Meat or Fish, for the
second course . . . . ib.
Potted Hare ... . . 307
CHAPTEB XVII.
Observations on Vegetables . . 308
To clear Vegetables from Insects . . 309
To boil Vegetables green . . . ib.
Potatoes, — remarks on their properties and importance . . . . ib.
To boil Potatoes as in Ireland . . 310
To boil Potatoes (the Lancashire way) . 311 To boil new Potatoes . . . . ib.
Hew Potatoes in Butter . . . 312
To boil Potatoes {Captain Eater's receipt) ib. To roast or bake Potatoes . . . ib.
Scooped Potatoes {Entremets) . ib.
Crisped Potatoes, or Potato-Ribbors {Entremets), or to serve with Cheese . 313 Fried Potatoes {Entremets) {plainer receipt) .... . ib.
Mashed Potatoes ib.
English Potato-Balls, or Croquettes . 314 Potato Boulettes {Entremets) {good) . ib. Potato Rissoles {French) . . .315
Potatoes a la Maitre d’ Hotel . . . ib.
Potatoes d la Crime . . . . ib.
Kohl- Cannon, or Kale-Cannon {an Irish receipt) lb.
Page
To bofl Sea-Kale 316
Sea-Kale stewed in Gravy ( Entremets ) . lb.
Spinach ( Entremets ) {French receipt) . ib. Spinach a, I'Anglaise , or English fashion
( Entremets ) 317
Spinach ( common English mode) . . ib.
Another common English receipt for
Spinach ib.
To dress Dandelions like Spinach, or as a Salad {very wholesome ) . . . 318
Boiled Turnip Radishes . . . . ib.
Boiled Leeks . . . . ib.
Stewed Lettuces 319
To bod Asparagus ib.
Asparagus points dressed like Peas {Entremets) ib.
To bod Green Peas 320
Green Peas a la Frangaise , or French fashion {Entremets) . . . . ib.
Green Peas with Cream {Entremets) . 321 To boil French Beans . . . . ib.
French Beans a la Frangaise {Entremets) ib. An excellent receipt for French Beans
a la Frangaise
To boil Windsor Beans .... Dressed Cucumbers .... Mandrang, or Mandram {West Indian
receipt)
Another receipt for Mandram Dressed Cucumbers {Author's receipt)