The Author proposes to treat on small dinners of taste
within the compass of ordinary mortals ; he trusts that
the “Bills of Fare” may save trouble to thousands of fair
young ladies who have recently entered on the cares of
housekeeping, to whom the ordering of dinner is a novelty
and a nuisance, and to busy and sporting bachelors whose
chief thought is the eating, and not the ordering of the
repast.
The Author implores his readers who have not a large
establishment, if they wish to consult the comfort of them-
selves and guests, to limit the number of guests to six or
eight.
The Bills of Fare are made out with the strictest
economy consistent with refined and delicate cookery, and
the proportions of the Receipts given are sufficient for six
people, so that any cook can curtail the proportions if less
is required, and add if more is wanted.
A series of “Blunting Menu Cards” by Mr. Edward
Kennard, an old resident and forward rider in the
Pytchley country, has just been shown to the Author,
who can highly recommend them as a decoration for the
table.
He particularly draws attention to his “ Consomme,”
4 which is really excellent. He knows some prejudice exists
against using “ Extract of Meat ; ” but he hopes any one
who buys this book will try it : they will find that it will
greatly reduce, if not entirely dispense with “ the butcher’s
greatest friend/’ but the master’s most expensive luxury,
the “stockpot.” Ble begs to impress on his readers the
economy of fish entries ; they are much more easily cooked
and served, and half the quantity suffices. Who has not
B 2
4
THE PYTCHLEY COOKERY BOOK.
had a mass of half- raw cod or salmon doled out, instead of
helping oneself to a neat fillet ?
He draws attention to a class of entree which is seldom
seen on the tables of people of moderate means, and
which, if it does appear, resembles dry potted meat instead
of a creamy, excellent entree. The entree he alludes to
is made of Quenelle Meat. It is the most refined and
delicate of all entrees , can be made of veal and almost
any game, and can be served poached and fried in various
forms. The Author gives the receipt of a Frenchman
who was celebrated for the softness and excellence
of this class of entree. He impresses on his readers
that nothing is in worse taste than too much ; he has
endeavoured to avoid this in the compilation of his “ Bills
of Fare,” and to select the newest and most wholesome
Receipts. It was his intention to have had “Bills of
Fare” on one page, and directions for cooking the various
dishes opposite, so that any master or mistress could
have said to the cook, “That Bill of Fare and carried
out by those directions I will have to-day,” but he found
it quite impossible, as the repetition would have been
endless.
INTRODUCTION TO BILLS OF FARE.
TWELVE FOR EACH MONTH.
The Bills of Fare have been arranged with some care,
and but few words in explanation will be necessary.
Repetitions and omissions doubtless occur, but the Author
thinks it better to make frequent use of those things which
are in season, and readily obtained at a reasonable price,
than to recommend dishes, easily written down, but con-
taining articles difficult to procure and expensive.
The Author again prefers, in which he hopes that his
readers will agree, a good dish twice, or three times a
month, to a moderate dish simply for a change.
Page 2
Presented as published in 1885. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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The Author proposes to treat on small dinners of taste
within the compass of ordinary mortals ; he trusts that
the “Bills of Fare” may save trouble to thousands of fair
young ladies who have recently entered on the cares of
housekeeping, to whom the ordering of dinner is a novelty
and a nuisance, and to busy and sporting bachelors whose
chief thought is the eating, and not the ordering of the
repast.
The Author implores his readers who have not a large
establishment, if they wish to consult the comfort of them-
selves and guests, to limit the number of guests to six or
eight.
The Bills of Fare are made out with the strictest
economy consistent with refined and delicate cookery, and
the proportions of the Receipts given are sufficient for six
people, so that any cook can curtail the proportions if less
is required, and add if more is wanted.
A series of “Blunting Menu Cards” by Mr. Edward
Kennard, an old resident and forward rider in the
Pytchley country, has just been shown to the Author,
who can highly recommend them as a decoration for the
table.
He particularly draws attention to his “ Consomme,”
4 which is really excellent. He knows some prejudice exists
against using “ Extract of Meat ; ” but he hopes any one
who buys this book will try it : they will find that it will
greatly reduce, if not entirely dispense with “ the butcher’s
greatest friend/’ but the master’s most expensive luxury,
the “stockpot.” Ble begs to impress on his readers the
economy of fish entries ; they are much more easily cooked
and served, and half the quantity suffices. Who has not
B 2
4
THE PYTCHLEY COOKERY BOOK.
had a mass of half- raw cod or salmon doled out, instead of
helping oneself to a neat fillet ?
He draws attention to a class of entree which is seldom
seen on the tables of people of moderate means, and
which, if it does appear, resembles dry potted meat instead
of a creamy, excellent entree. The entree he alludes to
is made of Quenelle Meat. It is the most refined and
delicate of all entrees , can be made of veal and almost
any game, and can be served poached and fried in various
forms. The Author gives the receipt of a Frenchman
who was celebrated for the softness and excellence
of this class of entree. He impresses on his readers
that nothing is in worse taste than too much ; he has
endeavoured to avoid this in the compilation of his “ Bills
of Fare,” and to select the newest and most wholesome
Receipts. It was his intention to have had “Bills of
Fare” on one page, and directions for cooking the various
dishes opposite, so that any master or mistress could
have said to the cook, “That Bill of Fare and carried
out by those directions I will have to-day,” but he found
it quite impossible, as the repetition would have been
endless.
INTRODUCTION TO BILLS OF FARE.
TWELVE FOR EACH MONTH.
The Bills of Fare have been arranged with some care,
and but few words in explanation will be necessary.
Repetitions and omissions doubtless occur, but the Author
thinks it better to make frequent use of those things which
are in season, and readily obtained at a reasonable price,
than to recommend dishes, easily written down, but con-
taining articles difficult to procure and expensive.
The Author again prefers, in which he hopes that his
readers will agree, a good dish twice, or three times a
month, to a moderate dish simply for a change.