Entr6es, Cold, to prepare, 77 Fillets of Beef with An chovies, 29 of Beef with Oyster Sauce, 29 of Chicken, 20 To Lard, 21 To prepare, 20 Foie Gras in Aspic, 86 Fowl en Daube, 48 Fricandelles, 67 Game, Salmi of, 62 Hare, Jugged, 49 Hash, 54 a la Bourgeoise, 56 Oxford, 55 Hot Pot of Mutton, 44 of Rabbit, 45 Irish Stew, 47 Jelly, Aspic, 14 Savoury, 1 5 95 INDEX Kidneys a la Brochette, Saut6d, 92 Kromeskies, 73 Lamb, Hashed, 55 Lamb’s Fry, 90 Liver, Stewed, 91 and Bacon, 90 Macaroni Mould, 72 Mayonnaise Aspic, 1 4 Meat au gratin, 56 Meat Creams, directions for making, 33 Meat, to Marinade, 17 Scallops, 74 Mince, 65 Curried, 66 Kew, 66 Scotch, 92 Mousse, directions for mak- ing, 33 of Beef, 39 of Ham, 84 of Hare, 38 of Pheasant, 84 Mutton, Breast of, en Chau- froix, 80 Hash a la Fiancaise, 54 Haricot of, 44 Navarin, 44 Noisettes, to prepare, 19 Odds and Ends, 88 Ox Palates, 88 Curried, 89 Fritters, 89 Panade. 31, 36 Pancakes, Stuffed, 72 Papprica, 71 Parsley, to Fry, 16 Pheasant, Chaufroix of, 80 Potato Ragout, 75 Quenelles, 35 Dutch, 39 Rabbit, 38 de Volailles aux Cham- pignons, 39 Rabbit Cream, 38, 83 Stewed, 46 Rechauffes, 52, 64 Richelieu Pudding, 70 Rissoles, 70 Roman Pie made with Beef, 75 Roux, White, 10 Brown, 1 1 Sauce, Bechamel, 12 Brown, 12 Espagnole, 12 Mayonnaise, 13 Reform, 25 Soubise, 25 Shepherd’s Pie, 69 Souffle & la Bourgeoise, 37 Chicken, 37, 82 Game, 37 Proportions for, 31 to cook, 34 Steak, Stewed, 50 Vienna, 28 Sweetbreads, to Cook, 89 Tomatoes, Stuffed, 68 Tripe, 93 Fricassee of, 93 Veal, Blanquette of, 58 Hashed a la Bombay, 57 Vegetable Marrow and Mince 67 Veloute, 1 1 Butler & Tanner, The Frome, and Londoc TEN SHILLINGS A HEAD PER WEEK FOR HOUSE BOOKS AN INDISPENSABLE MANUAL FOR HOUSEKEEPERS Menus, Recipes, Hints and Advice for the Single Handed Cook By Mrs. C. S. PEEL Crown 8vo. 3s. 6 d. Contents. Hints on General Management. — Menus for the ios. a head Housekeeper and the Single Handed Plain Cook. — Showing HOW THE FOREGOING MENUS MAY BE MANAGED. SAUCES. FlSH. Luncheon Dishes. — Substantial Cold Supper Dishes. — Eco- nomical Entries. — Vegetables and Salads. — Puddings and Sweets. — Savouries. — Sandwiches. — Breakfast Dishes. — Cakes, Scones, Biscuits and Buns. THE QUEEN. — “A most valuable manual, which will rescue many a young housekeeper from despair . . . giving plain and practical details of how to produce a really palatable and attractive menu for a sum often deemed impossible by all but the most exper- ienced housewives. She gives full details, recipes that can be under- stood even by the unlearned and carried out by the plainest of plain cooks, besides giving a wealth of valuable advice on various domestic matters that are formidable rocks to the inexperienced wife. A BETTER GIFT FOR THE YOUNG HOUSEKEEPER IT WOULD BE DIFFICULT TO FIND.” WOMAN. — “ Her book is practical, exact, copious, and reliable. I have never before seen so much sense in a cookery-book.”

AI-modernized reading of the original text

Entrees, Cold, to prepare, 77 Fillets of Beef with Anchovies, 29 of Beef with Oyster Sauce, 29 of Chicken, 20 To Lard, 21 To prepare, 20 Foie Gras in Aspic, 86 Fowl en Daube, 48 Fricandelles, 67 Game, Salmi of, 62 Hare, Jugged, 49 Hash, 54 a la Bourgeoise, 56 Oxford, 55 Hot Pot of Mutton, 44 of Rabbit, 45 Irish Stew, 47 Jelly, Aspic, 14 Savoury, 1 5 INDEX Kidneys a la Brochette, Saut6d, 92 Kromeskies, 73 Lamb, Hashed, 55 Lamb’s Fry, 90 Liver, Stewed, 91 and Bacon, 90 Macaroni Mould, 72 Mayonnaise Aspic, 1 4 Meat au gratin, 56 Meat Creams, directions for making, 33 Meat, to Marinade, 17 Scallops, 74 Mince, 65 Curried, 66 Kew, 66 Scotch, 92 Mousse, directions for making, 33 of Beef, 39 of Ham, 84 of Hare, 38 of Pheasant, 84 Mutton, Breast of, en Chaufroix, 80 Hash a la Fiancaise, 54 Haricot of, 44 Navarin, 44 Noisettes, to prepare, 19 Odds and Ends, 88 Ox Palates, 88 Curried, 89 Fritters, 89 Panade. 31, 36 Pancakes, Stuffed, 72 Papprica, 71 Parsley, to Fry, 16 Pheasant, Chaufroix of, 80 Potato Ragout, 75 Quenelles, 35 Dutch, 39 Rabbit, 38 de Volailles aux Champignons, 39 Rabbit Cream, 38, 83 Stewed, 46 Rechauffes, 52, 64 Richelieu Pudding, 70 Rissoles, 70 Roman Pie made with Beef, Roux, White, 10 Brown, 1 1 Sauce, Bechamel, 12 Brown, 12 Espagnole, 12 Mayonnaise, 13 Reform, 25 Soubise, 25 Shepherd’s Pie, 69 Souffle & la Bourgeoise, 37 Chicken, 37, 82 Game, 37 Proportions for, 31 to cook, 34 Steak, Stewed, 50 Vienna, 28 Sweetbreads, to Cook, 89 Tomatoes, Stuffed, 68 Tripe, 93 Fricassee of, 93 Veal, Blanquette of, 58 Hashed a la Bombay, 57 Vegetable Marrow and Mince Veloute, 1 1 Butler & Tanner, The Frome, and London TEN SHILLINGS A HEAD PER WEEK FOR HOUSE BOOKS AN INDISPENSABLE MANUAL FOR HOUSEKEEPERS Menus, Recipes, Hints and Advice for the Single Handed Cook Crown 8vo. 3s. 6 d. Contents. Hints on General Management. — Menus for the ios. a head Housekeeper and the Single Handed Plain Cook. — Showing HOW THE FOREGOING MENUS MAY BE MANAGED. SAUCES. FlSH. Luncheon Dishes. — Substantial Cold Supper Dishes. — Economical Entries. — Vegetables and Salads. — Puddings and Sweets. — Savouries. — Sandwiches. — Breakfast Dishes. — Cakes, Scones, Biscuits and Buns. THE QUEEN. — “A most valuable manual, which will rescue many a young housekeeper from despair . . . giving plain and practical details of how to produce a really palatable and attractive menu for a sum often deemed impossible by all but the most experienced housewives. She gives full details, recipes that can be understood even by the unlearned and carried out by the plainest of plain cooks, besides giving a wealth of valuable advice on various domestic matters that are formidable rocks to the inexperienced wife. A BETTER GIFT FOR THE YOUNG HOUSEKEEPER IT WOULD BE DIFFICULT TO FIND.” WOMAN. — “ Her book is practical, exact, copious, and reliable. I have never before seen so much sense in a cookery-book.”

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