Fowls (to boil) ...
60
Partridges
... 66
,, fricasseed...
...
60
Pheasants
... 66
CONTENTS.
XI
PAGE
PAGE
Pigeon Pie
... 66
Rabbits (to roast)
69
Pigeons ...
... 66
Salmi of Game ...
70
„ (to roast)
... 67
Snipe
70
„ (to stew)
... 67
Teal
70
Ptarmigan
... 68
Turkey (to boil)
70
Quails
... 68
,, Drumsticks, Devilled...
72
Rabbit Pie
... 69
,, (to hash)
70
Rabbits (to boil)
... 68
„ (to mince)
71
„ (to curry)
... 68
„ (to re-dress)
71
„ (to fry)
... 69
„ (to roast)
71
.. (to jug)
... 69
Wild Duck
64
VEGETABLES.
Artichokes, Globe
... 73
Parsnips ...
78
„ Jerusalem ...
- 73
Peas
78
Asparagus
• •• 73
Potato Balls (1)...
79
Beans, Broad
... 74
(2)
80
,, (to mash)
... 74
„ Soufflees
80
,, French ...
... 74
,, (to steam)
78
„ Haricot ...
... 74
„ (to stew)
81
Beetroot ...
... 74
Potatoes (to bake)
79
Broccoli ...
... 74
,, (to boil)
78
Brussels Sprouts
— 75
,, New (to boil).. ,
79
Cabbage and Savoy
75
,, (to brown)
79
Carrots ...
... 76
„ (to fry)
80
„ au Beurre
... 76
,, & la maitre d'H6tel
81
Cauliflowers
75
,, (to mash)
79
„ auGratin(i)
and (2) 75
„ Mould ...
80
Celery (to stew), Brown
... 76
,, Salad ...
81
,, „ White
... 76
,, Scallops
80
Curry of Vegetables
... 76
Savoy
75
French Beans ...
... 74
Sea-kale ...
8i
Green Peas
... 78
Spanish Onions...
77
Leeks
... 77
Spinach ...
82
Lettuces ...
... 77
Tomatoes, Baked
82
„ (to stew)
... 77
Turnips ..
82
Mushrooms
... 77
Vegetable Curry
7 6
Onions (to stew)
- 77
,, Marrow
82
Parsley (to fry) ...
... 25
„ „ (stuffed)
82
Xll CONTENTS.
SAUCES.
PAGE
PAGE
Anchovy Sauce ...
... 84
Mint Sauce
87
Apple „
... 84
Mustard Sauce
87
Apricot ,,
... 84
Oiled Butter
87
Arrowroot „
.. 84
Onion Sauce
87
Bechamel ,, ...
... 148
Orange „
87
Bread „ ... ...
... 84
„ „ (savoury)
88
Caper „ ...
... 84
Oyster „
88
Chestnut „ ...
... 84
Parsley „
88
Custard ,,
... 85
Raspberry Sauce
88
Dutch ,, ...
... 85
Salad Dressing (1)
89
Egg ..
... 85
» t t (2)
89
Fennel ,, ...
... 152
1) It (3)
>58
Foam Sauce
... H3
Sauce Robert
88
„ German
... 85
,, Royale (for Plum Pudding)
89
Glazing ...
... 85
Savoury Sauce ...
89
Horseradish Sauce
... 86
Shrimp ,,
89
Jam
... 86
Sweet Sauce for Puddings
90
Lobster Butter ...
... 86
Sweet Wine Sauce
90
„ Sauce ...
... 86
Tartar „
90
Maitre d’Hotel Butter ...
... 86
Tomato „ (1)
90
Mayonnaise
... 86
a n (2) ...
90
Melted Butter ...
... 87
White ,,
91
SWEETS.
Adelaide Pudding
94
Baked Batter and Apple Pudding
97
Albert „
... 94
„ „ and Fruit „
97
Amber „
... 94
„ „ Pudding
97
Angel „
... 94
„ Bread and Butter Pudding
98
Apple Charlotte...
... 94
„ Bread Pudding
99
n a (2)
- 95
,, Fruit Pudding ...
104
,, Dumplings
- 95
Bakewell „
97
„ Fritters
... 95
Batter Fruit „
98
„ Tart
... 96
Boiled Batter Pudding
98
Apples (to stew whole)...
... 96
„ Puddings, Remarks on..
115
Apricot Cakes ...
... 96
„ Bread Pudding
99
„ Cream ...
... 96
„ Bread and Butter Pud-
Arrowroot Pudding
... 97
ding
98
CONTENTS.
xiii
PAGE
PAGE
Boiled Fruit Pudding ...
...
104
Hasty Pudding with Eggs
107
Canary Pudding..
99
Jelly, how to use Chivers’
108
Caramel Custard Pudding
99
„ Cherry-Brandy ...
1 08
Page 3
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
Fowls (to boil) ...
Partridges
... 66
,, fricasseed...
...
Pheasants
... 66
Pigeon Pie
... 66
Rabbits (to roast)
Pigeons ...
... 66
Salmi of Game ...
„ (to roast)
... 67
Snipe
„ (to stew)
... 67
Teal
Ptarmigan
... 68
Turkey (to boil)
Quails
... 68
,, Drumsticks, Devilled...
Rabbit Pie
... 69
,, (to hash)
Rabbits (to boil)
... 68
„ (to mince)
„ (to curry)
... 68
„ (to re-dress)
„ (to fry)
... 69
„ (to roast)
.. (to jug)
... 69
Wild Duck
Artichokes, Globe
... 73
Parsnips ...
„ Jerusalem ...
- 73
Peas
Asparagus
• •• 73
Potato Balls (1)...
Beans, Broad
... 74
(2)
,, (to mash)
... 74
„ Soufflees
,, French ...
... 74
,, (to steam)
„ Haricot ...
... 74
„ (to stew)
Beetroot ...
... 74
Potatoes (to bake)
Broccoli ...
... 74
,, (to boil)
Brussels Sprouts
— 75
,, New (to boil).. ,
Cabbage and Savoy
,, (to brown)
Carrots ...
... 76
„ (to fry)
„ au Beurre
... 76
,, & la maitre d'H6tel
Cauliflowers
,, (to mash)
„ auGratin(i)
and (2) 75
„ Mould ...
Celery (to stew), Brown
... 76
,, Salad ...
,, „ White
... 76
,, Scallops
Curry of Vegetables
... 76
Savoy
French Beans ...
... 74
Sea-kale ...
Green Peas
... 78
Spanish Onions...
Leeks
... 77
Spinach ...
Lettuces ...
... 77
Tomatoes, Baked
„ (to stew)
... 77
Turnips ..
Mushrooms
... 77
Vegetable Curry
7 6
Onions (to stew)
- 77
,, Marrow
Parsley (to fry) ...
... 25
„ „ (stuffed)
Xll CONTENTS.
Anchovy Sauce ...
... 84
Mint Sauce
Apple „
... 84
Mustard Sauce
Apricot ,,
... 84
Oiled Butter
Arrowroot „
.. 84
Onion Sauce
Bechamel ,, ...
... 148
Orange „
Bread „ ... ...
... 84
„ „ (savoury)
Caper „ ...
... 84
Oyster „
Chestnut „ ...
... 84
Parsley „
Custard ,,
... 85
Raspberry Sauce
Dutch ,, ...
... 85
Salad Dressing (1)
Egg ..
... 85
» t t (2)
Fennel ,, ...
... 152
1) It (3)
>58
Foam Sauce
... H3
Sauce Robert
„ German
... 85
,, Royale (for Plum Pudding)
Glazing ...
... 85
Savoury Sauce ...
Horseradish Sauce
... 86
Shrimp ,,
Jam
... 86
Sweet Sauce for Puddings
Lobster Butter ...
... 86
Sweet Wine Sauce
„ Sauce ...
... 86
Tartar „
Maitre d’Hotel Butter ...
... 86
Tomato „ (1)
Mayonnaise
... 86
a n (2) ...
Melted Butter ...
... 87
White ,,
Adelaide Pudding
Baked Batter and Apple Pudding
Albert „
... 94
„ „ and Fruit „
Amber „
... 94
„ „ Pudding
Angel „
... 94
„ Bread and Butter Pudding
Apple Charlotte...
... 94
„ Bread Pudding
n a (2)
- 95
,, Fruit Pudding ...
,, Dumplings
- 95
Bakewell „
„ Fritters
... 95
Batter Fruit „
„ Tart
... 96
Boiled Batter Pudding
Apples (to stew whole)...
... 96
„ Puddings, Remarks on..
Apricot Cakes ...
... 96
„ Bread Pudding
„ Cream ...
... 96
„ Bread and Butter Pud-
Arrowroot Pudding
... 97
ding
Boiled Fruit Pudding ...
...
Hasty Pudding with Eggs
Canary Pudding..
Jelly, how to use Chivers’
Caramel Custard Pudding
„ Cherry-Brandy ...
1 08