Guest’s Pudding, 149.
Hydropathic Pudding, 225.
Jam and Bread Pudding, 87.
Lentil Soup, 134.
Macaroni Cheese, 120.
Newcastle Pudding, 220.
Newmarket Pudding, 208.
Onion Soup, 39.
Preserved Tomatoes, 11G.
Sausages on Toast, 1G.
Savoury Meat Cake, 47.
- Pudding, 340.
Scalloped Cod, 47.
Scallops, 105.
Viennoise Pudding, 247.
Bread, Vienna, 30G.
Breakfast Dishes : —
Anchovies and Hard-boiled
Eggs, 34.
Anchovy Toast, 17.
Asparagus with Eggs, 175.
Baked Soles (Slips), 15.
Biscuits and Milk, 222.
Bloaters on Toast, 125.
• - , Broiled, 6.
Boiled Eggs, 10.
Broiled Sheep’s Kidneys, 51.
Buttered Eggs, 30.
Calf’s- head Mould, 157.
Cocoa, 33.
Cod’s Boe, 39.
Cod, Scalloped, 1G, 47.
Collared Tongue (see Market¬
ing), 3.
Corned Beef ( see Marketing),
83.
Corn-flour Milk, 228.
Cornish Pasties, 301.
Devilled Drumsticks, 27.
- Eggs, 93.
- Salmon, 37.
— — Lamb, 176.
Dried Haddock, 48.
Eggs m Brown Butter, 13.
- on the Dish, 416.
Fried Bacon (see Kidneys and
Bacon), 3.
Fried Kidneys and Bacon, 3.
- Potatoes, 59.
Haddock Pie, 318.
Ham-cured Herrings, 28.
Ham Toast, 130.
Hot Bolls, 318.
Kippered Salmon, 19.
Lambs’ Sweetbreads, 365.
Marro w Toast, 38.
Milk Porridge, 221
- Toast, 22G.
Mock Woodcock, 127.
Muffins, 53.
Mushrooms and Bacon, 322.
Mutton Pies, G.
Oatmeal Porridge, 45.
Ox-Eyes, 214.
Pickled Herrings, 299.
- Mackerel, 309.
- Pig’s Cheek, 57.
- Feet, 68.
Pilchards, 41.
Pork Pie, 13.
Plum Porridge, 313.
Potted Beef, 42.
- Grouse, 15.
- Hare, 20.
- Shrimps, 389.
Bice and Barley Porridge, 224
Bice Milk, 226, 227.
Bissoles, 13.
Bizzared Haddock, 323.
Rolled Veal, 188, 189.
Boyal San d wiclies, 1 1 .
Sally Lunns, 210, 306.
Sausage Bolls, 382.
Savoury Eggs, 1.
Omelette, 317.
Scallops, 105.
Scalloped Eggs, 50.
Scones, 196.
Breakfast Dishes (continued) : —
Dried Sprats, 9 I.
A YEAR'S COOKERY.
457
Breakfast Dishes ( continued )
Sprats, Broiled, 386.
- , Fried, 386.
Stewed Mushrooms on Toast,
120.
Tinned Prawns, 67.
Toasted Bacon, 35.
Tomatoes on Toast, 116.
Watercress and Young Rad¬
ishes, 110.
Breast of Lamb Stewed with
Mushrooms, 243.
Breast of Veal, Rolled, 226.
Brill, Boiled, 19.
- , To choose, 18.
Broccoli, To boil, 164.
Broiled Bloaters, 6.
- Pork Chops, 395.
- Sheep’s Kidneys, 51.
- Sprats, 386.
■ - Steak, 40.
Broken Bread, Remarks on, 4.
Brown Betty, 404.
- Butter, Eggs in, 13.
- - Sauce, 74.
- Gravy for Roast Goose,
340.
- from Giblets, 361.
- Bread Pudding, 263.
- Soup ( see Crofite au Pot),
198.
Browned Potatoes, 362.
Browning, 5.
Brussels Sprouts, 210.
- and Chestnuts, 384.
Bubble and Squeak, 40.
Buns, Hot Cross, 145.
- , Light, 294.
- - , Soda, Good, 293.
Butter, Anchovy, 17.
— — , Melted, 260.
- , Lobster, 214.
- - , Oiled, 223:
- , To keep, in Hot Weather,
308.
Buttered Eggs, 30.
- - Shrimps, 266.
C
Cabbage, Red, Stewed, 367.
Cabbage-water, To get rid of,
211.
Cabbages, To boil, 210.
Cabinet Pudding, 254.
Cake, Annie’s, 336.
- , Cheap and Good, 236.
- Pudding, 63.
- , Savoury Meat, 47.
- , Rice, 279.
- , Sultana, 279.
- , Gateau Turc, 398.
Cakes, Fish, 24.
- , - , Oven for, 236.
Calf’s-foot Jelly, 393.
— — Stock, 393.
Calf’s-head, 155.
- , Hashed, 157.
- Mould, 157.
Caper Sauce, 119.
Capers, To preserve, 120.
Capon, Stuffed and Roasted,
300.
Carrots, To boil, 247.
Cauliflower au Gratin, 164.
— — , To boil, 164.
Celery Salad, 393.
- Sauce, 422.
- Soup, 410.
- , Stewed, 409.
A year's cookery
1880Page 356
Presented as published in 1880. 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
Guest’s Pudding, 149. Hydropathic Pudding, 225. Jam and Bread Pudding, 87. Lentil Soup, 134.
Macaroni Cheese, 120. Newcastle Pudding, 220. Newmarket Pudding, 208. Onion Soup, 39.
Preserved Tomatoes, 11G. Sausages on Toast, 1G.
Savoury Meat Cake, 47.
- Pudding, 340.
Scalloped Cod, 47.
Scallops, 105.
Viennoise Pudding, 247.
Bread, Vienna, 30G.
Breakfast Dishes : —
Anchovies and Hard-boiled Eggs, 34.
Anchovy Toast, 17.
Asparagus with Eggs, 175. Baked Soles (Slips), 15. Biscuits and Milk, 222. Bloaters on Toast, 125.
• - , Broiled, 6.
Boiled Eggs, 10.
Broiled Sheep’s Kidneys, 51. Buttered Eggs, 30.
Calf’s- head Mould, 157.
Cocoa, 33.
Cod’s Boe, 39.
Cod, Scalloped, 1G, 47.
Collared Tongue (see Market¬ ing), 3.
Corned Beef ( see Marketing),
Corn-flour Milk, 228.
Cornish Pasties, 301.
Devilled Drumsticks, 27.
- Eggs, 93.
- Salmon, 37.
— — Lamb, 176.
Dried Haddock, 48.
Eggs m Brown Butter, 13.
- on the Dish, 416.
Fried Bacon (see Kidneys and Bacon), 3.
Fried Kidneys and Bacon, 3.
- Potatoes, 59.
Haddock Pie, 318.
Ham-cured Herrings, 28.
Ham Toast, 130.
Hot Bolls, 318.
Kippered Salmon, 19.
Lambs’ Sweetbreads, 365. Marro w Toast, 38.
Milk Porridge, 221
- Toast, 22G.
Mock Woodcock, 127.
Muffins, 53.
Mushrooms and Bacon, 322. Mutton Pies, G.
Oatmeal Porridge, 45.
Ox-Eyes, 214.
Pickled Herrings, 299.
- Mackerel, 309.
- Pig’s Cheek, 57.
- Feet, 68.
Pilchards, 41.
Pork Pie, 13.
Plum Porridge, 313.
Potted Beef, 42.
- Grouse, 15.
- Hare, 20.
- Shrimps, 389.
Rice and Barley Porridge, 224 Rice Milk, 226, 227.
Rissoles, 13.
Rizzared Haddock, 323.
Rolled Veal, 188, 189.
Royal Sandwiches, 11.
Sally Lunns, 210, 306.
Sausage Bolls, 382.
Savoury Eggs, 1.
Omelette, 317.
Scallops, 105.
Scalloped Eggs, 50.
Scones, 196.
Breakfast Dishes (continued) : — Dried Sprats, 9 I.
Breakfast Dishes ( continued ) Sprats, Broiled, 386.
- , Fried, 386.
Stewed Mushrooms on Toast,
Tinned Prawns, 67.
Toasted Bacon, 35.
Tomatoes on Toast, 116. Watercress and Young Rad¬ ishes, 110.
Breast of Lamb Stewed with Mushrooms, 243.
Breast of Veal, Rolled, 226.
Brill, Boiled, 19.
- , To choose, 18.
Broccoli, To boil, 164.
Broiled Bloaters, 6.
- Pork Chops, 395.
- Sheep’s Kidneys, 51.
- Sprats, 386.
■ - Steak, 40.
Broken Bread, Remarks on, 4. Brown Betty, 404.
- Butter, Eggs in, 13.
- - Sauce, 74.
- Gravy for Roast Goose,
- from Giblets, 361.
- Bread Pudding, 263.
- Soup ( see Crofite au Pot),
Browned Potatoes, 362. Browning, 5.
Brussels Sprouts, 210.
- and Chestnuts, 384.
Bubble and Squeak, 40.
Buns, Hot Cross, 145.
- , Light, 294.
- - , Soda, Good, 293.
Butter, Anchovy, 17.
— — , Melted, 260.
- , Lobster, 214.
- - , Oiled, 223:
- , To keep, in Hot Weather,
Buttered Eggs, 30.
- - Shrimps, 266.
Cabbage, Red, Stewed, 367. Cabbage-water, To get rid of,
Cabbages, To boil, 210.
Cabinet Pudding, 254.
Cake, Annie’s, 336.
- , Cheap and Good, 236.
- Pudding, 63.
- , Savoury Meat, 47.
- , Rice, 279.
- , Sultana, 279.
- , Gateau Turc, 398.
Cakes, Fish, 24.
- , - , Oven for, 236.
Calf’s-foot Jelly, 393.
— — Stock, 393.
Calf’s-head, 155.
- , Hashed, 157.
- Mould, 157.
Caper Sauce, 119.
Capers, To preserve, 120.
Capon, Stuffed and Roasted,
Carrots, To boil, 247.
Cauliflower au Gratin, 164.
— — , To boil, 164.
Celery Salad, 393.
- Sauce, 422.
- Soup, 410.
- , Stewed, 409.