FoodNetArchive

Mrs. Roundell's Practical cookery book

1898

Page 391

Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Tomato ,, . 389 Tomato and Sardine Sandwiches 389 Traveller’s Rolls . . .389 Victoria Sandwiches . . 387 Sweet ,, . . 390 Sauter, to 157 Sauces 126 materials for . . . 127 Almond 275 Anchovy 138 Apple, for pork . . . 192 d’ Argenteuil.for cold vegetables 358 Sauce Bearnaise . . . 133 „ Bechamel . . . 135 „ Blanche . . . 128 „ Blonde .... 130 Beurre fondu, or Dutch, for fish 73 Beurre fondu, or Dutch, for vegetables . . . 139 Black butter, for fish . . 77 Bigarade ^auce, for wild fowl 288 Bread „ ... 260 Caper 178 Celery 283 Sauce for devilled Chicken . 150 Cucumber .... 183 Egg, for fish .... 79 Espagnole .... 134 a 1’ Estragon, or tarragon . 129 Fennel, for fish ... 90 Fish Sauce, with chervil . 75, 130 Green butter, for fish . . 74 Gooseberry .... 272 Gubbins’ Grill . . . 149 Wyvern’s Grill Sauce . . 133 Horseradish or raifort, hot . 133 „ „ cold . 134 Hollandaise .... 133 Liver Sauce for hare . . 292 Lobster 112 Maitre d’hStel . . . 130 Mayonnaise .... 136 „ collee . . .137 Melted butter .... 128 Milanaise .... 131 Mint 183 Mushroom .... 294 Mustard, for fish ... 80 Onion 220 PAGE Sauces— continued. Orange 138 Oyster 109 Parsley and butter . . . 261 Pauvre homme . . . 133 Piquante .... 132 Poulette 130 Ravigote 137 Robert 131 Raifort 133 Sorrel 360 Shrimp .... 85, 117 Soubise 130 Soubise tomate . . . 245 Stock sauce for store-cupboard 24 Tartare 137 Sauce a la tortue . . . 191 Tomato ..... 363 Sauces for wild-fowl . 288, 289 Veloute 135 d’Uxelles .... 139 Sweet Sauces— Apricot .... 489, 490 Apple and Apricot . . . 484 Italian ..... 552 Jam ..... 140 Liqueur 487 Mousseline .... 139 Oronoco, or brandy butter . 485 Wine 139 Clear Wine ..... 487 Sausages • . . .217 to cook .... 217 Oxford Sausages . . . 217 Savouries (hot)— Anchovy Biscuits . . . 516 Anchovies, fried . . . 516 Anchovy Tartelettes . . 517 Beurre au Diable . . . 516 Devilled Biscuits . . . 515 Plain With ham With herring roes With mushrooms With kippered salmon Savoury purees for fried croutes Shrimp or Scallop Savoury . Tartelettes a la Norvegienne . Savouries (cold)— Bouchces of Chicken ,, a la Dauphine ,, of Ham ,, of Sardines Caviare Cremes aux Champignons 517 517 517 519 517 519 576 INDEX Savouries (cold) — continued. Dutch Herrings Olives ..... Salted and devilled Almonds . Tomato Saucers Wyvern’s Sardines . Savoury Toasts . custard for . Anchovy Toast Bloater „ Finnan Haddock Toast . Fish Toasts .... Game „ .... Ham Toast .... Kidney „ ... Meat Toasts .... Marrow Toast .... Sardine . Shrimp „ . . . 117, Simple Toasts Vegetable Woodcock Toast Scones Cream Scones Crisp Scones Scotch Scones Water Scones Scullery Scotch Pineapple Sieves Sink Shepherd’s Pie .... Snipe Smoke, Essence of Snow Cheese .... Singing Hinnie (Cumberland Girdle Cake) Socle, or foundation, to make . Soups general Directions for . to clarify .... colouring for to make Stock White Stock .... Vegetable Stock Second Stock .... Clear Soup .... Consomme .... Consomme of fowl or game . Garnishes for Clear Soups, Julienne, Brunoise, Custard, Macaroni, Quenelles, Boules de Neige .... Soups — continued. PAGE Clear Soup 32 ,, Soup with poached eggs. 39 „ Game Soup . 38 „ Giblet Soup . 49 „ Hare Soup . 39 „ Lettuce Soup . 39 „ Mock Turtle Soup . 46 „ Ox-tail Soup . 36 ,, Vegetable Soup 39 Croutes-au-Pot 37 Mulligatawny Soup. 39 Clear Soup served cold . 43