Name: The Ocklye cookery book
Author: Eleanor L. Jenkinson

m:i 1 * > Cornell University Library TX 717.J45 The Ocklye cookery book; a book of recipe 3 1924 001 704 307 FROM THE LIBRARY OF James B. Herndon, Jr, PRESENTED BY HIM TO THE School of Hotel A dministration CORNELL UNIVERSITY Cornell University Library The original of tliis bool< is in tine Cornell University Library. There are no known copyright restrictions in the United States on the use of the text. http://www.archive.org/details/cu31924001704307 THE OCKLYE COOKERY BOOK THE OCKLYE COOKERY BOOK A BOOK OF RECIPES BY A LADY AND HER COOK CASSELL AND COMPANY, LIMITED LONDON, NEW YORK, TORONTO AND MELBOURNE 1909 ALL BIGHTS EESEEVED PREFACE These recipes have been collected from many sources in the course of many years. The publication of them has often been suggested by friends who wished for copies of one or another, but nearly all required some alteration to ensure a satisfactory production. It is owing- to the painstaking assistance of my cook, Annie Hobden, that their publication has been made possible. Their present form is the result of the most careful practical revision; superfluities have been elimi- nated, directions simplified, and it is believed that many of the dishes will prove more economical and more whole- some, yet not less palatable, than those made from other recipes for the same things, while many, it is hoped, will have the charm of novelty as well. Some of the richer ones are obviously only intended for festive occasions, but they are all given exactly as they are used in our small household, where they have been found so invaluable that I cannot help hoping they may be equally useful to others. "The proof of the pudding is in the eating! " Eleanor L. Jenkinson. Ocklye, August, igog. CONTENTS SOUPS FISH FOR BREAKFAST AND DINNER MEATS AND ENTRiEES . SAUCES, ETC PUDDINGS AND COLD SWEETS VEGETABLES AND SAVOURIES JAMS, ETC BREAD, CAKES, AND PASTRY LIQUEURS AND BEVERAGES PAGE I 19 29 60 65 102 121 128 150 OCKLYE COOKERY BOOK SOUPS A GILL of soup should be allowed for each person. (A gill is a quarter of a pint.) Clear Soup is made with raw meat and vegetables, see Consommt^ or Clear Soup. Second Stock is made with bones and scraps, in exactly the same way. If required for clear soup, take rather more than half a pound of raw beef to two quarts of stock, pass it through the mincing machine or mince it very finely, mix it with a very little cold water in a basin, and stir it into the stock in a stewpan ; whisk it well over the fire until it boils. Let it stand at the side of the stove for twenty minutes or half an hour, and strain it through a clean, scalded soup-cloth ; it should be perfectly clear. A few more vegetables freshly fried in the stewpan before the stock is added improves the flavour. The white of an egg, slightly whipped, and the crushed shell may be added with the raw meat to help to clear it, but a little extra meat is much to be preferred, as the white of egg and the shell always take away some of the flavour and goodness of the soup. PUREE OF ASPARAGUS Ingredients Fifty heads of asparagus. One gill of cream. One pint and a half of milk. Salt. One ounce of butter. A gill of liquor. One ounce of flour, B 2 OCKLYE COOKERY BOOK Put the asparagus into boiling water, add salt, and boil, for about three-quarters of an hour, until tender; strain it through a fine hair sieve, saving about a gill of the liquor, and rub the asparagus through the sieve ; melt the butter in a stewpan, stir in the flour, add the pur<5e, about one pint and a half of milk, and the gill of liquor ; bring it gently to the boil, add the cream, and serve. Fried croutons should be handed with it. BARLEY CREAM Ingredients Four pounds of lean veal. Half a pound of Scotch bailey. Four quarts of cold water. Salt.

AI-modernized reading of the original text

m:i 1 * > Cornell University Library TX 717.J45 The Ocklye cookery book; a book of recipe 3 1924 001 704 307 FROM THE LIBRARY OF James B. Herndon, Jr, PRESENTED BY HIM TO THE School of Hotel A dministration CORNELL UNIVERSITY Cornell University Library The original of tliis bool< is in tine Cornell University Library. There are no known copyright restrictions in the United States on the use of the text. http://www.archive.org/details/cu31924001704307 THE OCKLYE COOKERY BOOK A BOOK OF RECIPES BY A LADY AND HER COOK CASSELL AND COMPANY, LIMITED LONDON, NEW YORK, TORONTO AND MELBOURNE ALL BIGHTS EESEEVED PREFACE These recipes have been collected from many sources in the course of many years. The publication of them has often been suggested by friends who wished for copies of one or another, but nearly all required some alteration to ensure a satisfactory production. It is owing- to the painstaking assistance of my cook, Annie Hobden, that their publication has been made possible. Their present form is the result of the most careful practical revision; superfluities have been eliminated, directions simplified, and it is believed that many of the dishes will prove more economical and more wholesome, yet not less palatable, than those made from other recipes for the same things, while many, it is hoped, will have the charm of novelty as well. Some of the richer ones are obviously only intended for festive occasions, but they are all given exactly as they are used in our small household, where they have been found so invaluable that I cannot help hoping they may be equally useful to others. "The proof of the pudding is in the eating! " Eleanor L. Jenkinson. Ocklye, August, 1909. CONTENTS FISH FOR BREAKFAST AND DINNER SAUCES, ETC PAGE A GILL of soup should be allowed for each person. (A gill is a quarter of a pint.) Clear Soup is made with raw meat and vegetables, see Consommt^ or Clear Soup. Second Stock is made with bones and scraps, in exactly the same way. If required for clear soup, take rather more than half a pound of raw beef to two quarts of stock, pass it through the mincing machine or mince it very finely, mix it with a very little cold water in a basin, and stir it into the stock in a stewpan ; whisk it well over the fire until it boils. Let it stand at the side of the stove for twenty minutes or half an hour, and strain it through a clean, scalded soup-cloth ; it should be perfectly clear. A few more vegetables freshly fried in the stewpan before the stock is added improves the flavour. The white of an egg, slightly whipped, and the crushed shell may be added with the raw meat to help to clear it, but a little extra meat is much to be preferred, as the white of egg and the shell always take away some of the flavour and goodness of the soup. PUREE OF ASPARAGUS Ingredients Fifty heads of asparagus. One gill of cream. One pint and a half of milk. Salt. One ounce of butter. A gill of liquor. One ounce of flour, B Put the asparagus into boiling water, add salt, and boil, for about three-quarters of an hour, until tender; strain it through a fine hair sieve, saving about a gill of the liquor, and rub the asparagus through the sieve ; melt the butter in a stewpan, stir in the flour, add the pur<5e, about one pint and a half of milk, and the gill of liquor ; bring it gently to the boil, add the cream, and serve. Fried croutons should be handed with it. BARLEY CREAM Ingredients Four pounds of lean veal. Half a pound of Scotch bailey. Four quarts of cold water. Salt.