Preface to the Second Edition by Com- mander W. F. Caborne, C.B., R.N.R. . . 11 Author’s Remarks .. .. .. .. 13 Contents .. .. .. •• •• 1° PRACTICAL HINTS ON KEEPING AND CARE OF STORES. Flour Eggs . . . . . • Flavouring Agents . . Fish . . Frying Boiling Vegetables Puddings Condensed Milk Roasting and Baking Grilling 19 20 21 22 23 25 27 27 27 29 29 PACK PRACTICAL HINTS ON KEEPING AND CARE OF STORES — continued. Garnishing . . 30 Gravy 30 Stock. . 31 Cleanliness . . 31 Yeast 31 Dough 35 SOUPS. Bone Stock Brown Vegetable Soup Bean Soup . . Barley Broth Clear Soup . . Celery Soup Celery Soup (White) Crecy Soup . . Carlsbad Soup Chicken Broth J ardiniere Soup J ulienne Soup Kidney Soup Mulligatawny Soup (Clear) . Mulligatawny Soup (Thick) Mock Turtle Soup . . 38 38 39 39 39 40 4a 41 47 48 42 46 42 40 40 41 15 PAGE SO U PS— continued. Egg Balls for Mock Turtle Soup . . . . 41 Ox Tail Soup (Clear) .. 46 Ox Tail Soup (Thick) . . 46 Palestine Soup . . 43 Potato Soup. . .. 43 Pea Soup . . 43 Rice Soup . . 47 Soup and Bouilli . . 44 Semolina Soup . . 48 Tomato Soup . . 44 Vermicelli Soup . . 44 Victoria Soup . . 45 White Fish Soup . . 45 White Celery Soup. . 45 White Soup Stock . . . . 48 White Soup . . . . 48 Yam Soup . . .. 49 FISH. Bloaters, Grilled .. 60 Buttered Fish . . 61 Codlin, Baked .. 52 Cod, Boiled, with Shrimp Sauce . . . . 54 Cod, a la Clarendon . . 58 Crab, Dressed . . 59 Cod Roll, Steamed . . . . 60 Fish, Boiled . . . . 50 Fish, to Fry. . Fish Chowder . . 56 Fish Cakes . . Fish Hash . . .. 57 Fish Pie . . 57 Fish, Buttered Fish in Butter with Cream Sauce. . . . 59 Fish, Fried in Batter . . 60 F'ricasse of Fish .. 62 Grill (illustration) . . Haddock, Stuffed and Baked . . 51 Haddock, Fillets of, with Tomato. . . . 52 Halibut, Stuffed and Baked . . 55 Lobster Creams Lobster Patties . . 58 Lobster Patties (another way) . . 61 Mackerel, a la Normande . . 51 Mackerel, a la Maitre d’Hotel . . 52 Plaice, Filleted (Stuffed) . . . 53 Prawns, au Gratin . . 55 Potted Salmon Oyster Patties . . 56 Sole, Steamed . 50 Salt Fish, Boiled . . 51 Salmon Steaks, Baked . 53 Salmon Steaks, Baked (another way) . 53 Sole au Gratin . 54 Sardine Croquettes. . 55 Sole, Baked . . Salmon in Aspic J elly . 59 Turbot, Steamed . . . 54 Whiting, Fillets of, in Custard . 53 Whitings, Baked SAUCES. Anchovy Sauce . . 63 and 66 Aubois Sauce . . 63 Apple Sauce . - 64 and 68 Celery Sauce . . 64 Celery Sauce (another way) . . 64 Caper Sauce . . . . 65 Cream Sauce . . 66 Cornflour Sauce . . 69 Egg Sauce . . . . . . 67 Fluff, or Vanilla Sauce . . . . 67 Fennel Sauce . . 65 PAGE SAUCES— continued. Hollandaise Sauce . . . . . . . . 65 Horseradish Sauce . . . . . . . . 68 Lobster Sauce . . . . . . . . 66 Melted Butter Sauce . . . . . . 66 Mayonnaise Sauce . . . . . . . . 65 Mayonnaise Sauce (another way) . . 65 Mushroom Sauce . . . . . . . . 66 Parsley Sauce . . . . . . . . 63 Piquant Sauce . . . . . . . . 68 Raspberry Sauce . . . . . . . . 64 Sweet Sauce.. .. .. .. ..63 Saubise Sauce . . . . . . . . 65 Shrimp Sauce . . . . . . . . 66 Tartare Sauce . . . . . . . . 67 Tomato Sauce . . . . . . . . 68 MEATS. Bones, Grilled . . . . . . . . 70 Bacon Fritters (without eggs) . . . . 70 Bacon Fried. . .. .. .. .. 170 Bowling Hash . . . . . . ..71

AI-modernized reading of the original text

Preface to the Second Edition by Commander W. F. Caborne, C.B., R.N.R. . . 11 Author’s Remarks .. .. .. .. 13 Contents .. .. .. .. .. 15 PRACTICAL HINTS ON KEEPING AND CARE OF STORES. Flour Eggs . . . . . • Flavouring Agents . . Fish . . Frying Boiling Vegetables Puddings Condensed Milk Roasting and Baking Grilling PACK PRACTICAL HINTS ON KEEPING AND CARE OF STORES — continued. Garnishing . . Gravy Stock. . Cleanliness . . Yeast Dough SOUPS. Bone Stock Brown Vegetable Soup Bean Soup . . Barley Broth Clear Soup . . Celery Soup Celery Soup (White) Crecy Soup . . Carlsbad Soup Chicken Broth J ardiniere Soup J ulienne Soup Kidney Soup Mulligatawny Soup (Clear) . Mulligatawny Soup (Thick) Mock Turtle Soup . . 4a SO U PS— continued. Egg Balls for Mock Turtle Soup . . . . 41 Ox Tail Soup (Clear) .. 46 Ox Tail Soup (Thick) . . 46 Palestine Soup . . 43 Potato Soup. . .. 43 Pea Soup . . 43 Rice Soup . . 47 Soup and Bouilli . . 44 Semolina Soup . . 48 Tomato Soup . . 44 Vermicelli Soup . . 44 Victoria Soup . . 45 White Fish Soup . . 45 White Celery Soup. . White Soup Stock . . . . 48 White Soup . . . . 48 Yam Soup . . .. 49 FISH. Bloaters, Grilled .. 60 Buttered Fish . . 61 Codlin, Baked .. 52 Cod, Boiled, with Shrimp Sauce . . . . 54 Cod, a la Clarendon . . 58 Crab, Dressed . . 59 Cod Roll, Steamed . . . . 60 Fish, Boiled . . . . 50 Fish, to Fry. . Fish Chowder . . 56 Fish Cakes . . Fish Hash . . .. 57 Fish Pie . . 57 Fish, Buttered Fish in Butter with Cream Sauce. . . . 59 Fish, Fried in Batter . . 60 F'ricasse of Fish .. 62 Grill (illustration) . . Haddock, Stuffed and Baked . . 51 Haddock, Fillets of, with Tomato. . . . 52 Halibut, Stuffed and Baked . . 55 Lobster Creams Lobster Patties . . 58 Lobster Patties (another way) . . 61 Mackerel, a la Normande . . Mackerel, a la Maitre d’Hotel . . 52 Plaice, Filleted (Stuffed) . . . 53 Prawns, au Gratin . . Potted Salmon Oyster Patties . . 56 Sole, Steamed . 50 Salt Fish, Boiled . . Salmon Steaks, Baked . 53 Salmon Steaks, Baked (another way) . 53 Sole au Gratin . 54 Sardine Croquettes. . Sole, Baked . . Salmon in Aspic J elly . 59 Turbot, Steamed . . . 54 Whiting, Fillets of, in Custard . 53 Whitings, Baked SAUCES. Anchovy Sauce . . 63 and 66 Aubois Sauce . . 63 Apple Sauce . - 64 and 68 Celery Sauce . . 64 Celery Sauce (another way) . . 64 Caper Sauce . . . . 65 Cream Sauce . . 66 Cornflour Sauce . . 69 Egg Sauce . . . . . . 67 Fluff, or Vanilla Sauce . . . . 67 Fennel Sauce . . 65 SAUCES— continued. Hollandaise Sauce . . . . . . . . 65 Horseradish Sauce . . . . . . . . 68 Lobster Sauce . . . . . . . . 66 Melted Butter Sauce . . . . . . 66 Mayonnaise Sauce . . . . . . . . 65 Mayonnaise Sauce (another way) . . 65 Mushroom Sauce . . . . . . . . 66 Parsley Sauce . . . . . . . . 63 Piquant Sauce . . . . . . . . 68 Raspberry Sauce . . . . . . . . 64 Sweet Sauce.. .. .. .. ..63 Saubise Sauce . . . . . . . . 65 Shrimp Sauce . . . . . . . . 66 Tartare Sauce . . . . . . . . 67 Tomato Sauce . . . . . . . . 68 MEATS. Bones, Grilled . . . . . . . . 70 Bacon Fritters (without eggs) . . . . 70 Bacon Fried. . .. .. .. .. 170 Bowling Hash . . . . . . ..71

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