- , New, To boil, 147.
- , New, To saute, 185.
- , Old, To boil, 141.
- - Soufflees, 160.
- , Steamed, 178,
Potted Beef, 42.
- Grouse, 15.
- Ham, 151.
- Leveret, 256.
- Meats, To serve {see Potted
Grouse), 15.
- Shrimps, 389.
- Tongue, 337.
Poultry for Invalids, 408.
Powder, Baking, 279.
Prawns, Tinned, 67.
Prairie Birds, 97.
Preserved Peaches, 147.
— — Tomatoes, 116.
Preserving Fruit, 240.
Pressed Beef ( see recipe for Boil- ’
ing Beef), 87.
Prunes, Stewed, 93.
Puddings : —
Batter, Baked, 64.
Puddings ( continued ) : —
Batter, Baked in tins, 243.
- Boiled, 191.
Beef Steak, 234.
Bread-and-Butter, Marmalade,
208.
Brown Betty, 404.
Brown Bread, 263.
Cabinet, 254.
Cake, 63.
Chicken, 308.
Chocolate, 267.
Cocoanut, 286.
Cottage Plum, 213.
Elegant Economist’s, 184.
Fig, 209.
General Favourite, 189.
Gingerbread, 193.
Golden, 175.
Ground Rice, 300.
Hasty, 132.
Hayrick, 119.
Hydropathic, 225.
Jam and Bread, 87,
Lemon, 291.
Macaroni, 129.
Mountain, 332.
Newcastle, 220.
Newmarket, 208.
Parson’s, 280.
Pease, 413.
Plain Rice, 89
- Rolled, 116.
- Tapioca, 217.
Plum, Baked, 91.
- - , for Christmas, 418.
Queen’s, 287.
Raspberry Sandwich, 406.
Rhubarb, Boiled, 237.
- Mould, 209.
Rice and Sago, 315.
Roly-Poly, 297.
Sago, 107.
Savoury, 340.
Semolina, 110.
Suet, 185.
Town, 411.
470
INDEX.
Puddings {continued )
Treacle, 130.
Vermicelli, 278.
Viennoise, 247.
Wyvern, 181.
Yorkshire, 403.
Puddings, Sauces for, 262.
- , To steam, 130.
- Pulled Bread, 307.
Q
aieen’s Pudding, 287.
(uinces for Pies, 356.
R
Rabbit, Baked, 250.
- , Boiled, 103.
- Bones, To stew, 2.
- , Civet of, 417.
- , Curried, 258.
- Gateau, 250.
- made Hot in Sauce, 389.
- Pie, 324.
- , Spanish Stew of, 142.
Radishes and Watercress, 110.
Raisins with Boiled Rice, 61.
Raspberry Fool, 263.
- Sandwich Pudding, 406.
Rechauffes : —
Bacon made Hot, 92.
Beef, Hashed, Economical,
387.
Beef Steak Pudding Warmed,
235.
Cod Pie, 4.
- Scallop. 16, 47.
- , Salt, 147.
Cold Meats, To re-dress, Cro¬
quettes {see Rissoles, 13) ;
)
Rechauffes ( continued ) : —
Kromeskies, 272 ; Rissoles,
13 ; Hash, 387; Meat Cake,
as in Fish Cake, 24 ; Gateau,
as in Rabbit Gateau, 250 ;
Patties, 259 ; Potted Meats,
15 ; Meat made Hot in Sauce,
389.
China Chilo, 249.
Elegant Economist’s Pudding,
184.
Fish Cake, 24.
Fowl, Fricasseed, 271.
Kedgeree, 21.
Kromeskies, 272.
Lamb, Devilled, 176.
- , Minced, 186.
Mutton a la Sauce Piquante,
132.
- — , Hashed, 190.
- , Loin of, Stewed, 172.
- , Minced, 37.
- Pies, 6.
- Tart, 21.
Rabbit Gateau, 250.
- made Hot in Sauce, 389.
Rice Mould, 167.
Rissoles {see Croquettes), 13.
Salmon, Pickled, 204.
Savoury Meat Cake, 47.
Suet Dumpling toasted, 103.
Shepherd’s Pie, 23.
Spicy Pie, 178.
Veal Cake, 202.
- , Minced, 183.
Red Cabbage, Pickled, 314.
- , Stewed, 367.
Red Currant Dumpling, 262.
- Jelly, 241.
Red Mullet, Baked, 302.
Red Rice ( see Rothe Grtitze),
420.
'Rhubarb Jam, 134.
- Mould, 209.
- , Pudding, Boiled, 237.
- , Stewed, 192.
Ribs of Beef, 20.
A YEAR'S COOKERY.
471
Ribs of Beef, Italian Fashion, 60.
Rice and Barley Porridge, 224.
- „ Cheese, 82.
- „ Sago Pudding, 315.
- „ Tapioca, Baked, 98.
- , Boiled, for Curry, 264.
- , Boiled with Raisins, 61.
- Cake, 279.
- Gateau, 346.
- Gruel, 206.
- Milk, 226, 227.
- Mould, 350.
- Rechauffe of, 167.
— — - Pudding, Plain, 89.
- , Savoury, 226.
- Water, 171.
A year's cookery
1880Page 363
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
- , New, To boil, 147.
- , New, To saute, 185.
- , Old, To boil, 141.
- - Soufflees, 160.
- , Steamed, 178,
Potted Beef, 42.
- Grouse, 15.
- Ham, 151.
- Leveret, 256.
- Meats, To serve {see Potted
Grouse), 15.
- Shrimps, 389.
- Tongue, 337.
Poultry for Invalids, 408.
Powder, Baking, 279.
Prawns, Tinned, 67.
Prairie Birds, 97.
Preserved Peaches, 147.
— — Tomatoes, 116.
Preserving Fruit, 240.
Pressed Beef ( see recipe for Boil- ’ ing Beef), 87.
Prunes, Stewed, 93.
Puddings : —
Batter, Baked, 64.
Puddings ( continued ) : —
Batter, Baked in tins, 243.
- Boiled, 191.
Beef Steak, 234. Bread-and-Butter, Marmalade,
Brown Betty, 404.
Brown Bread, 263.
Cabinet, 254.
Cake, 63.
Chicken, 308.
Chocolate, 267.
Cocoanut, 286.
Cottage Plum, 213.
Elegant Economist’s, 184.
Fig, 209.
General Favourite, 189. Gingerbread, 193.
Golden, 175.
Ground Rice, 300.
Hasty, 132.
Hayrick, 119.
Hydropathic, 225.
Jam and Bread, 87,
Lemon, 291.
Macaroni, 129.
Mountain, 332.
Newcastle, 220.
Newmarket, 208.
Parson’s, 280.
Pease, 413.
Plain Rice, 89
- Rolled, 116.
- Tapioca, 217.
Plum, Baked, 91.
- - , for Christmas, 418.
Queen’s, 287.
Raspberry Sandwich, 406. Rhubarb, Boiled, 237.
- Mould, 209.
Rice and Sago, 315.
Roly-Poly, 297.
Sago, 107.
Savoury, 340.
Semolina, 110.
Suet, 185.
Town, 411.
Puddings {continued ) Treacle, 130.
Vermicelli, 278. Viennoise, 247.
Wyvern, 181.
Yorkshire, 403. Puddings, Sauces for, 262.
- , To steam, 130.
- Pulled Bread, 307.
Q
aieen’s Pudding, 287. (uinces for Pies, 356.
R
Rabbit, Baked, 250.
- , Boiled, 103.
- Bones, To stew, 2.
- , Civet of, 417.
- , Curried, 258.
- Gateau, 250.
- made Hot in Sauce, 389.
- Pie, 324.
- , Spanish Stew of, 142.
Radishes and Watercress, 110. Raisins with Boiled Rice, 61. Raspberry Fool, 263.
- Sandwich Pudding, 406.
Rechauffes : —
Bacon made Hot, 92.
Beef, Hashed, Economical,
Beef Steak Pudding Warmed,
Cod Pie, 4.
- Scallop. 16, 47.
- , Salt, 147.
Cold Meats, To re-dress, Cro¬ quettes {see Rissoles, 13) ;
)
Rechauffes ( continued ) : —
Kromeskies, 272 ; Rissoles, 13 ; Hash, 387; Meat Cake, as in Fish Cake, 24 ; Gateau, as in Rabbit Gateau, 250 ; Patties, 259 ; Potted Meats, 15 ; Meat made Hot in Sauce,
China Chilo, 249.
Elegant Economist’s Pudding,
Fish Cake, 24.
Fowl, Fricasseed, 271. Kedgeree, 21.
Kromeskies, 272.
Lamb, Devilled, 176.
- , Minced, 186.
Mutton a la Sauce Piquante,
- — , Hashed, 190.
- , Loin of, Stewed, 172.
- , Minced, 37.
- Pies, 6.
- Tart, 21.
Rabbit Gateau, 250.
- made Hot in Sauce, 389.
Rice Mould, 167.
Rissoles {see Croquettes), 13. Salmon, Pickled, 204.
Savoury Meat Cake, 47.
Suet Dumpling toasted, 103. Shepherd’s Pie, 23.
Spicy Pie, 178.
Veal Cake, 202.
- , Minced, 183.
Red Cabbage, Pickled, 314.
- , Stewed, 367.
Red Currant Dumpling, 262.
- Jelly, 241.
Red Mullet, Baked, 302.
Red Rice ( see Rothe Grütze),
'Rhubarb Jam, 134.
- Mould, 209.
- , Pudding, Boiled, 237.
- , Stewed, 192.
Ribs of Beef, 20.
Ribs of Beef, Italian Fashion, 60. Rice and Barley Porridge, 224.
- „ Cheese, 82.
- „ Sago Pudding, 315.
- „ Tapioca, Baked, 98.
- , Boiled, for Curry, 264.
- , Boiled with Raisins, 61.
- Cake, 279.
- Gateau, 346.
- Gruel, 206.
- Milk, 226, 227.
- Mould, 350.
- Rechauffe of, 167.
— — - Pudding, Plain, 89.
- , Savoury, 226.
- Water, 171.