Name: The universal cookery book
Author: Gertrude Strohm

22101453093 Med K10718 * THE UNIVERSAL COOKERY BOOK PRACTICAL RECIPES FOR HOUSEHOLD USE Selected from the most eminent authorities , including MARION HARLAND THE BOSTON COOK-BOOIC MISS PARLOA AMERICAN HOME COOK-BOOK MRS. WASHINGTON VIRGINIA COOKERY BOOK THOMAS J. MURREY PRESBYTERIAN COOK-BOOK MISS CORSON EVERY-DAY COOK-BOOK And many others , together with Original Recipes, BY GERTRUDE STROHM NEW YORK WHITE, STOKES, & ALLEN 1887 Copyright, 1887, By WHITE, STOK.ES, & ALLEN. WELLCOME INSTITUTE LIBRARY Coll wellVIOmec Call No &T Affectionately Inscribed To My Very Dear Friend, Mrs. Matilda J. Anderson. PREFACE. The compiler desires to express her sense of the large debt of gratitude she owes to the many authors and pub- lishers whose generous contributions have enabled her to carry out a cherished plan. It is a pleasure to mention the names of those to whom she is so much indebted, and she desires to render her acknowledgments to the following : — Mrs. Harriet Beecher Stowe, Mrs. A. D. T. Whitney, Mrs. H. P: Spofford, Mrs. R. H. Davis, Mrs. Mary Mapes Dodge, Marion Harland, Mrs. D. A. Lincoln, Mrs. Mary Stuart Smith, Miss Juliet Corson, and Miss Maria Parloa, Miss Estelle M. Hatch of the “ Boston Globe,” Mr. John Burroughs, and Mr. Charles D. Warner. Also to the Rev. John H. Thomas of Indiana, the holder of the copyright of the work published in Dayton, O. ; Messrs. Houghton, Mifflin, & Co. ; Estes & Lauriat ; Roberts Brothers ; Harper & Brothers; G. P. Putnam’s Sons; Dick & Fitzgerald; Dodd, Mead, & Coi ; J. B. Lippincott Co. ; Mr. Charles J. Peterson; Belford, Clarke, & Co.; the publishers of “Arthur’s Home Magazine” and “ Godey’s Lady’s Book,” of “Good Housekeeping,” “The Caterer,” and “The Cook.” Also to the many editors who have aided her, and whose papers will be found duly credited throughout this volume. V CONTENTS CHAPTER I. — SOUPS. PAGE Brown Stock 3 Veal Stock 4 Bouillon 4 Pot-au-Feu S Rabbit Soup * Eel Soup A Marseilles Receipt for Bouillabaisse Oyster Soup 7 Mock Oyster Soup 7 POTAGE A LA REINE 8 Okra or Gumbo Soup 8 Celery Soup g Pea Soup g Corn Soup io A Delicious Soup io Croutons n Marrow Dumplings for Soups n Vermicelli Soup Noodles for Soup CHAPTER II. — FISH AND SHELL-FISH. To Fry Trout Green Turtle Steak, Epicurean 15 Boiled Bass Roast Sturgeon Salmon Broiled Salmon Croquettes Fillets of Halibut a la Poulette 18 vn vo VO VO V1U CONTENTS. PAGE Fried Flounders 19 Broiled Mackerel 19 Fried Whitefish, Fresh 20 Scalloped Fish 20 Fish Jelly 20 To make a Good Forcemeat 21 Stewed Eels 21 Fried Eels 21 Oyster Patties 21 Oysters Fried to tile Queen’s Taste 22 Scalloped Oysters 2; Broiled Oysters 21 To Boil Hard-shelled Clams 23 Clam Chowder 24 Clam Scallops 24 Stewed Terrapin 24 Lobster Chowder 25 Lobster Sauce 26 CHAPTER III. — BEEF, VEAL, LAMB, AND MUTTON. French Beefsteak 29 A Spanish Steak 30 Roast Beef • . 30 Fried Beefsteaks 30 Beef a la Mode 3.. Beef Stew or Hash 3, Beefsteak Pie 31 Yorkshire Pudding with Roast Beef . . . . 33 Beef Loaf 33 Frizzled Dried Beef 33 To Boil Tongue 34 Ragout of Liver . . 34 Veal Sweetbread 35 Fricandeau a l’Oseille 35 Puree d’Oseille (Pur£e of Sorrel) 36 Stewed Veal 36 Braised Veal 36 Veal and Rice 37 MurroN au Chou 37 Mutton Steaks 37 CONTENTS. IX Stewed Shoulder of Mutton Irish Stew Breast of Lamb, with Peas . Lamb Chops . To Roast Lamb .

AI-modernized reading of the original text

22101453093 Med K10718 * THE UNIVERSAL COOKERY BOOK PRACTICAL RECIPES FOR HOUSEHOLD USE Selected from the most eminent authorities , including MARION HARLAND THE BOSTON COOK-BOOIC MISS PARLOA AMERICAN HOME COOK-BOOK MRS. WASHINGTON VIRGINIA COOKERY BOOK THOMAS J. MURREY PRESBYTERIAN COOK-BOOK MISS CORSON EVERY-DAY COOK-BOOK And many others , together with Original Recipes, BY GERTRUDE STROHM NEW YORK WHITE, STOKES, & ALLEN Copyright, 1887, By WHITE, STOK.ES, & ALLEN. COME INSTITUTE LIBRARY Coll &T Affectionately Inscribed To My Very Dear Friend, Mrs. Matilda J. Anderson. PREFACE. The compiler desires to express her sense of the large debt of gratitude she owes to the many authors and publishers whose generous contributions have enabled her to carry out a cherished plan. It is a pleasure to mention the names of those to whom she is so much indebted, and she desires to render her acknowledgments to the following : — Mrs. Harriet Beecher Stowe, Mrs. A. D. T. Whitney, Mrs. H. P: Spofford, Mrs. R. H. Davis, Mrs. Mary Mapes Dodge, Marion Harland, Mrs. D. A. Lincoln, Mrs. Mary Stuart Smith, Miss Juliet Corson, and Miss Maria Parloa, Miss Estelle M. Hatch of the “ Boston Globe,” Mr. John Burroughs, and Mr. Charles D. Warner. Also to the Rev. John H. Thomas of Indiana, the holder of the copyright of the work published in Dayton, O. ; Messrs. Houghton, Mifflin, & Co. ; Estes & Lauriat ; Roberts Brothers ; Harper & Brothers; G. P. Putnam’s Sons; Dick & Fitzgerald; Dodd, Mead, & Coi ; J. B. Lippincott Co. ; Mr. Charles J. Peterson; Belford, Clarke, & Co.; the publishers of “Arthur’s Home Magazine” and “ Godey’s Lady’s Book,” of “Good Housekeeping,” “The Caterer,” and “The Cook.” Also to the many editors who have aided her, and whose papers will be found duly credited throughout this volume. CHAPTER I. — SOUPS. Brown Stock 3 Veal Stock 4 Bouillon 4 Pot-au-Feu S Rabbit Soup * Eel Soup A Marseilles Receipt for Bouillabaisse Oyster Soup 7 Mock Oyster Soup 7 POTAGE A LA REINE 8 Okra or Gumbo Soup 8 Celery Soup g Pea Soup g Corn Soup io A Delicious Soup io Croutons n Marrow Dumplings for Soups n Vermicelli Soup Noodles for Soup CHAPTER II. — FISH AND SHELL-FISH. To Fry Trout Green Turtle Steak, Epicurean 15 Boiled Bass Roast Sturgeon Salmon Broiled Salmon Croquettes Fillets of Halibut a la Poulette 18 vn vo VO VO V1U Fried Flounders 19 Broiled Mackerel 19 Fried Whitefish, Fresh 20 Scalloped Fish 20 Fish Jelly 20 To make a Good Forcemeat 21 Stewed Eels 21 Fried Eels 21 Oyster Patties 21 Oysters Fried to tile Queen’s Taste 22 Scalloped Oysters 2; Broiled Oysters 21 To Boil Hard-shelled Clams 23 Clam Chowder 24 Clam Scallops 24 Stewed Terrapin 24 Lobster Chowder 25 Lobster Sauce 26 CHAPTER III. — BEEF, VEAL, LAMB, AND MUTTON. French Beefsteak 29 A Spanish Steak 30 Roast Beef • . 30 Fried Beefsteaks 30 Beef a la Mode 3.. Beef Stew or Hash 3, Beefsteak Pie 31 Yorkshire Pudding with Roast Beef . . . . 33 Beef Loaf 33 Frizzled Dried Beef 33 To Boil Tongue 34 Ragout of Liver . . 34 Veal Sweetbread 35 Fricandeau a l’Oseille 35 Puree d’Oseille (Pur£e of Sorrel) 36 Stewed Veal 36 Braised Veal 36 Veal and Rice 37 MurroN au Chou 37 Mutton Steaks 37 Stewed Shoulder of Mutton Irish Stew Breast of Lamb, with Peas . Lamb Chops . To Roast Lamb .