“ Its contents will be found exceedingly useful in the households
for which it is chiefly designed.” — Glasgow Herald.
“ We have said enough to suggest that the ‘ A i
Cookery Book ’ is the young housekeeper’s right hand.” — Woman.
“ The price of this book, which should prove a favourite with
all housekeepers, is only 2 s. 6d. — Madame.
“ In spite of the abnormal number of works on culinary sub-
jects, there is still ample room for such as this.” — Lady's Pictorial.
THE
“A i” COOKERY BOOK.
CONTAINING
EVERYTHING ESSENTIAL FOR THOSE WHO
WISH TO HAVE PLAIN FOOD DAINTILY
PREPARED,
AND
WRITTEN IN THE SIMPLEST POSSIBLE MANNER TO HELP
THE INEXPERIENCED.
BY
H. N. L.
SECOND EDITION.
LONDON :
SIMPKIN, MARSHALL, HAMILTON, KENT & CO.
1901.
l/l i.ci+Tz'b
WELLCOME INSTITUTE
LIBRARY
Coll.
welMOmec
Call
No.
QT
CONTENTS.
SOUPS.
PAGE
PAGE
Artichoke Soup
...
7
Ox Tail Soup
12
Asparagus „
7
Pea „
... 13
Beef Tea
*V
8
„ (Green)...
... 13
Celery Soup (thick brown)
8
Potato „
... 14
„ „ (cream of)
9
Rabbit ,,
... 14
Chestnut Soup ...
148
Rice ,,
14
Chicken Broth ...
9
Sago „
... 15
Clear Soup
6
Semolina ,,
... 15
Cream of Lettuce Soup
1 1
Scotch Broth
... IS
Green Pea Soup
13
Soupe k la Reine
... is
Hare Soup (i) ...
9
Spinach Soup ...
16
i » ii (2)
10
Stock (to clarify)
6
„ „ Imitation ...
10
„ for Clear Soup ...
6
Haricot Bean Soup
10
„ White
7
Julienne „
1 1
„ ,, Economical
7
Lentil „
1 1
Stock-pot
S
Lettuce ,, (cream of)
1 1
Tomato Soup ...
... 16
Mulligatawny „
12
Vegetable Soup
16
Mutton Broth ...
12
Vermicelli
17
11 11 (Scotch)
15
FISH.
Bloaters ...
...
19
Cod (to fry slices)
20
Bread-crumbs for Fish...
...
29
Cod’s Sound (to boil) ...
... 20
Brill (to boil) ...
...
20
Eels (to stew) ...
21
Cod (to boil)
...
20
Fat for frying Fish
19
vm
CONTENTS.
PAGE
PAGE
Filleted Soles ...
27
Mackerel (to broil)
24
Fish Cakes
21
„ (to pickle) ...
... 24
,, for an Invalid
'52
Oysters, Scalloped
... 25
,, Mould
22
Pike (to boil)
... 25
„ Pie
22
Plaice
... 25
Haddock (to bake)
23
Salmon (to boil)
... 25
„ (to boil)
23
„ Cutlets...
... 26
„ (to fry)
23
,, Potted ...
26
,, Dried
144
Scalloped Fish ...
26
Herrings, Fresh (to fry)
23
Smelts (to fry) ...
... 26
How to Choose Fish ...
18
Soles (to boil) ...
... 27
,, Clean ,, ... ...
19
,, (with Mushrooms)
... 27
,, keep boiled Fish hot ...
•9
(to fry)
... 27
,, know when boiled
„ Filleted ...
... 27
enough
'9
Turbot ...
... 28
John Dory
21
Whitebait
... 29
Kedgeree
24
Whiting (to boil)
... 28
Kippers ...
24
,, Filleted
... 28
List of Fish in season ...
18
„ (to fry)
28
Mackerel (to boil)
24
„ (to steam)
... 29
MEAT.
Aspic Jelly
56
Beef (to salt)
- 39
Beef k-la-mode ...
32
„ Sirloin, to roast ...
... 35
n
Cheek Pie...
33
,, Spiced and Pressed
... 38
t)
Collared ...
34
Beefsteak (to broil)
... 36
tt
Croquettes of
34
„ (to fry)
... 36
tt
Fillet (to roast)
36
,, (to stew)
35. 37
tt
Fillets (1)
38
„ Scotch Collops
••• 37
tt
„ (2)
38
„ with Macaroni
••• 37
ft
„ with Mushrooms .. .
38
,, Pie
- 33
ft
Olives (Fresh Meat)
32
„ Pudding
... 34
ft
„ (Cooked Meat) ...
33
Boil Meat, to
... 31
tt
Pickle for ...
35
Brawn
... 57
ft
Potted ...
58
Page 1
Presented as published in 1901. 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
“ Its contents will be found exceedingly useful in the households for which it is chiefly designed.” — Glasgow Herald.
“ We have said enough to suggest that the ‘ A i
Cookery Book ’ is the young housekeeper’s right hand.” — Woman.
“ The price of this book, which should prove a favourite with all housekeepers, is only 2 s. 6d. — Madame.
“ In spite of the abnormal number of works on culinary subjects, there is still ample room for such as this.” — Lady's Pictorial.
THE
“A i” COOKERY BOOK.
CONTAINING
EVERYTHING ESSENTIAL FOR THOSE WHO WISH TO HAVE PLAIN FOOD DAINTILY PREPARED,
AND
WRITTEN IN THE SIMPLEST POSSIBLE MANNER TO HELP THE INEXPERIENCED.
BY
H. N. L.
SECOND EDITION.
LONDON :
SIMPKIN, MARSHALL, HAMILTON, KENT & CO.
WELLCOME INSTITUTE LIBRARY
Coll.
welMOmec
Call
No.
QT
Artichoke Soup
...
Ox Tail Soup
Asparagus „
Pea „
... 13
Beef Tea
*V
„ (Green)...
... 13
Celery Soup (thick brown)
Potato „
... 14
„ „ (cream of)
Rabbit ,,
... 14
Chestnut Soup ...
Rice ,,
Chicken Broth ...
Sago „
... 15
Clear Soup
Semolina ,,
... 15
Cream of Lettuce Soup
1 1
Scotch Broth
... IS
Green Pea Soup
Soupe k la Reine
... is
Hare Soup (i) ...
Spinach Soup ...
i » ii (2)
Stock (to clarify)
„ „ Imitation ...
„ for Clear Soup ...
Haricot Bean Soup
„ White
Julienne „
1 1
„ ,, Economical
Lentil „
1 1
Stock-pot
S
Lettuce ,, (cream of)
1 1
Tomato Soup ...
... 16
Mulligatawny „
Vegetable Soup
Mutton Broth ...
Vermicelli
11 11 (Scotch)
Bloaters ...
...
Cod (to fry slices)
Bread-crumbs for Fish...
...
Cod’s Sound (to boil) ...
... 20
Brill (to boil) ...
...
Eels (to stew) ...
Cod (to boil)
...
Fat for frying Fish
vm
Filleted Soles ...
Mackerel (to broil)
Fish Cakes
„ (to pickle) ...
... 24
,, for an Invalid
'52
Oysters, Scalloped
... 25
,, Mould
Pike (to boil)
... 25
„ Pie
Plaice
... 25
Haddock (to bake)
Salmon (to boil)
... 25
„ (to boil)
„ Cutlets...
... 26
„ (to fry)
,, Potted ...
,, Dried
Scalloped Fish ...
Herrings, Fresh (to fry)
Smelts (to fry) ...
... 26
How to Choose Fish ...
Soles (to boil) ...
... 27
,, Clean ,, ... ...
,, (with Mushrooms)
... 27
,, keep boiled Fish hot ...
•9
(to fry)
... 27
,, know when boiled
„ Filleted ...
... 27
enough
'9
Turbot ...
... 28
John Dory
Whitebait
... 29
Kedgeree
Whiting (to boil)
... 28
Kippers ...
,, Filleted
... 28
List of Fish in season ...
„ (to fry)
Mackerel (to boil)
„ (to steam)
... 29
Aspic Jelly
Beef (to salt)
- 39
Beef k-la-mode ...
„ Sirloin, to roast ...
... 35
n
Cheek Pie...
,, Spiced and Pressed
... 38
t)
Collared ...
Beefsteak (to broil)
... 36
tt
Croquettes of
„ (to fry)
... 36
tt
Fillet (to roast)
,, (to stew)
35. 37
tt
Fillets (1)
„ Scotch Collops
••• 37
tt
„ (2)
„ with Macaroni
••• 37
ft
„ with Mushrooms .. .
,, Pie
- 33
ft
Olives (Fresh Meat)
„ Pudding
... 34
ft
„ (Cooked Meat) ...
Boil Meat, to
... 31
tt
Pickle for ...
Brawn
... 57
ft
Potted ...