THE NEW PRACTICAL
COOKERY GUIDE.
A COMPLETE
MODERN CULINARY DICTIONARY.
Containing oven 5,600 Up-to-Date and Selected Dishes,
including many Foreign and Indian Recipes, and
High-class Entremets ( Sweets), by Eminent Chefs,
COMPILED BY
E. SEURRE, MX, A,,
Gold Medallist Chef de Cuisine.
LONDON
HORACE COX,
WINDSOR HOUSE BREAM’S BUILDINGS. E.C*
v\'luC/r
luW'/'W -
THE “ QUEEN ”
COOKERY BOOKS.
14 BOOKS ON ALL SUBJECTS OF
COOKERY,
1. SOUPS.
2. ICES.
3. PICKLES and
PRESERVES.
4. ENTREES.
5. MEAT and GAME.
6 & 7. SWEETS. Parts 1 and 2.
8. BREAKFAST and
LUNCH DISHES.
9. SALADS, SANDWICHES,
and SAVOURIES.
10. VEGETABLES.
11. BRE^D, CAKES, and
BISCUITS.
12. FISH. Part 1.
13. FISH. Part 2
(Cold Fish).
14. HOUSEHOLD HINTS.
By Mrs. Beaty-Pownall.
Price Is. each, or 1 5s. Complete in Cabinet.
ngs, London, E.C.
22101720679
Med
K10585
Tfcu, 7 ■
%'j '
THE NEW PRACTICAL COOKERY GUIDE.
THE NEW PRACTICAL
COOKERY GUIDE.
A COMPLETE
MODERN CULINARY DICTIONARY.
Second Edition of Multum in Parvo (Enlarged).
Containing over 5,600 Up-to-Date and Selected Dishes, including
many Foreign and Indian Recipes, and High-class
Entremets (Sweets), by Eminent Chefs.
All the Principles of the Art of Cookery, Modern Developments
and Improvement in every branch of High-class Cuisine.
Description and Instruction given in English.
The Art of Menu Making made Easy,
also Instruction in Carving.
Compiled by
E. SEURRE, M.C.A.,
Gold Medallist Chef de Cuisine.
c£on5on ;
HORACE COX,
Windsor House, Bream’s Buildings, E.C.
1913.
FEINTED BY HORACE COX, WINDSOR HOUSE, BREAM S BUILDINGS
LONDON, E.C.
WELLCOME INSTITUTE
LIBRARY
Coll.
welMOmec
Call
No.
QC]
PREFACE.
Cookery in all its art has kept pace with the
continual modern progress to gratify all the require-
ments of the epicure. It has been my aim to include
in this book all the latest and most recherche recipes,
with kind colleagues’ assistance.
No pains have been spared to ensure accuracy and
variety with the largest bulk of dishes and ensemble
of the different branches in the art of cookery, and
the book will be found a thoroughly reliable guide
to the catering world generally, confreres, and all
those interested in or connected with good cuisine.
The directions are in the simplest form and
plainest language, sufficiently explicit to assure an
easy and uniform understanding.
The principles of cookery are fully described,
as well as an entire definition and instruction.
How to prepare fundamental stock, sauces, soups,
essences, etc., and other preparations which are
indispensable for high-class cuisine — most valuable
to beginners, etc.
VI
Preface.
To the hotel managers, restaurants, club stewards,
caterers, etc., it will enable them at a glance to
comply with everyday orders and requirements of
modern times.
To the chef, as an aide memoir e and register, it
renders the art of menu-making most easy ; in the
kitchen as well as in the dining-room it will be found
a practical and reliable guide.
Paper-bag cookery, not being considered of any
practical use for large and important establishments,
has been omitted.
PRINCIPLES OF COOKERY.
Unless one has a thorough knowledge of cooking,
with all the principles on which cooking is based, it
will be practically impossible to produce a perfectly
cooked meal.
The fact of being able to produce a dish knowing
what the result will be enables the trained cook to
Page 0
Presented as published in 1913. 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
THE NEW PRACTICAL
COOKERY GUIDE.
A COMPLETE
MODERN CULINARY DICTIONARY.
Containing over 5,600 Up-to-Date and Selected Dishes, including many Foreign and Indian Recipes, and High-class Entremets ( Sweets), by Eminent Chefs,
COMPILED BY
E. SEURRE, MX, A,,
Gold Medallist Chef de Cuisine.
LONDON
HORACE COX,
WINDSOR HOUSE BREAM’S BUILDINGS. E.C*
v\'luC/r
luW'/'W -
THE “ QUEEN ”
COOKERY BOOKS.
14 BOOKS ON ALL SUBJECTS OF
COOKERY,
1. SOUPS.
2. ICES.
3. PICKLES and
PRESERVES.
4. ENTREES.
5. MEAT and GAME.
6 & 7. SWEETS. Parts 1 and 2.
8. BREAKFAST and
LUNCH DISHES.
9. SALADS, SANDWICHES, and SAVOURIES.
10. VEGETABLES.
11. BRE^D, CAKES, and
BISCUITS.
12. FISH. Part 1.
13. FISH. Part 2
(Cold Fish).
14. HOUSEHOLD HINTS.
By Mrs. Beaty-Pownall.
Price Is. each, or 1 5s. Complete in Cabinet.
ngs, London, E.C.
22101720679
Med
K10585
Tfcu, 7 ■
%'j '
THE NEW PRACTICAL COOKERY GUIDE.
THE NEW PRACTICAL
COOKERY GUIDE.
A COMPLETE
MODERN CULINARY DICTIONARY.
Second Edition of Multum in Parvo (Enlarged).
Containing over 5,600 Up-to-Date and Selected Dishes, including many Foreign and Indian Recipes, and High-class Entremets (Sweets), by Eminent Chefs.
All the Principles of the Art of Cookery, Modern Developments and Improvement in every branch of High-class Cuisine.
Description and Instruction given in English.
The Art of Menu Making made Easy, also Instruction in Carving.
Compiled by
E. SEURRE, M.C.A.,
Gold Medallist Chef de Cuisine.
c£on5on ;
HORACE COX,
Windsor House, Bream’s Buildings, E.C.
PRINTED BY HORACE COX, WINDSOR HOUSE, BREAM S BUILDINGS
LONDON, E.C.
WELLCOME INSTITUTE LIBRARY
Coll.
WELLCOME
Call
No.
QC]
PREFACE.
Cookery in all its art has kept pace with the continual modern progress to gratify all the requirements of the epicure. It has been my aim to include in this book all the latest and most recherche recipes, with kind colleagues’ assistance.
No pains have been spared to ensure accuracy and variety with the largest bulk of dishes and ensemble of the different branches in the art of cookery, and the book will be found a thoroughly reliable guide to the catering world generally, confreres, and all those interested in or connected with good cuisine.
The directions are in the simplest form and plainest language, sufficiently explicit to assure an easy and uniform understanding.
The principles of cookery are fully described, as well as an entire definition and instruction. How to prepare fundamental stock, sauces, soups, essences, etc., and other preparations which are indispensable for high-class cuisine — most valuable to beginners, etc.
Preface.
To the hotel managers, restaurants, club stewards, caterers, etc., it will enable them at a glance to comply with everyday orders and requirements of modern times.
To the chef, as an aide memoir e and register, it renders the art of menu-making most easy ; in the kitchen as well as in the dining-room it will be found a practical and reliable guide.
Paper-bag cookery, not being considered of any practical use for large and important establishments, has been omitted.
PRINCIPLES OF COOKERY.
Unless one has a thorough knowledge of cooking, with all the principles on which cooking is based, it will be practically impossible to produce a perfectly cooked meal.
The fact of being able to produce a dish knowing what the result will be enables the trained cook to