MACARONI pie, 285.
Meat omelette, 280.
Minced collops, 279.
ON paste making, 264.
Oranges to preserve (Cape), 290.
Oyster patties, 283.
PARMESAN omelette, 286.
Poached eggs, 280.
Portuguese stewed chicken, 285.
Pudding, Alderman's, 263.
— Brentwood, 264.
Brown Betty, 264.
Crumply, 263.
Orange marmalade, 291.
— Plum (our own), 261.
Roman, 284.
Scotch (Cape), 264.
Sicilian, 263.
small cocoa nut, 291.
QUICKLY made jelly, 291.
RABBIT, stewed, 285.
Rolls and muffins, 251.
Rosterkook (Cape), 251.
Rye Muffins, 253.
INDEX
307
SAVOURY dish, 286.
Scone, loaf (Scotch), 251.
Scotch kail, 289.
Scotch woodcock, 286.
Sponge-cake, excellent, 252.
Springbok, to dress (Cape), 277.
— stewed (Cape), 278.
Soles, au gratin, 284.
TEA-CAKES, 251.
Tomato soup, 288.
VEAL balls, 284.
Venison (hashed), 279.
RECIPES— OLD.
ALMOND cakes (fine), 255.
jumballs, 257.
Apple tansy, 291.
Apricots, to candy, 292.
BARBERRIES, to candy, 292.
Battaglia pie, 267.
Beef, cold roast to fricassee, 276.
— collops, to stew, 273.
for roasting, 268.
Beefsteaks to fry, 272.
Buns, 254.
CAKE, a rich currant, 257.
— a Spanish, 255.
Cakes, fine almond, 255.
— queen, 254.
— quince, 292.
— saffron, 255.
Calf's liver, to roast, 272.
Cheese cakes, 260.
— lemon, 260.
rice, 260.
Cherries, to candy, 292.
Cherries, to preserve with leaves,
etc., 292.
Cock's combs, ragoo of, 277.
Cold fowl, to hash, 276.
Cucumbers, to pickle, to resemble
mangoes, 293.
Custard, to make, 261.
DOUGH nuts, 254.
Ducks, to stew whole, 276.
EEL pie, 268.
Eels, to roast, 272.
— to spitchcock, 273.
Eggs, to broil, 274.
FLUMMERY, oatmeal, 258.
Fowl, cold, to hash, 276.
Fowls, German way of dressing,
271.
Fritters (good), 262.
Fruit, to preserve green, 293.
Furmity, a Lenten dish, 258.
GINGERBREAD nuts, 256.
Gumballs, 256.
Green goose with green sauce, 271.
HARE, to jug, 274.
to roast, 270.
to stew, 273.
JELLY of pippins and codlins, 292.
Jumballs, 256.
— almond, 257.
— apricock or plum, 25
LEMON pickle, 290.
Lettuce, to keep green all the year,
293-
MACCAROONS, 256.
3°8
IXDEX
Minced pie, 267.
Mock turtle, to dress, 275.
Mutton, to hash, 275.
a leg or shoulder stuffed, 269.
breast to roll, 269.
venison fashion, 268.
Mushrooms, to pickle, 293.
powder, 289.
ORANGES to preserve, 290.
PANCAKES, 263.
Paste for venison pasties, 266.
Pie, battaglia, 267.
an humble, 266.
a lumber, 266.
lamb with currants, 267.
Pig, to roast, 270.
Pigeons, to fricassee, 276.
Pork, to roast, 269.
Plovers, to roast, 271.
Plumb pottage, 259.
Pudding, oatmeal, 261.
quaking, 259
QUAILS, to roast, 271.
Quince cakes, 292.
SAUSAGES, to fry with apples, 273.
Scotch collops, 273,
Soup gravy, 277.
fine white, 277.
Syrrop of snailes, 288.
Syllabub, 126.
TANSIE, 259.
— apple, 291.
gooseberry, 291.
VEAL, to mince, 275.
to roast, 269.
rolls to make, 277.
Printed by T. and A. CONSTABLE, Printers to Her Majesty,
at the Edinburgh University Press.
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Our viands
1893Page 154
Presented as published in 1893. 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
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MACARONI pie, 285.
Meat omelette, 280.
Minced collops, 279.
ON paste making, 264.
Oranges to preserve (Cape), 290.
Oyster patties, 283.
PARMESAN omelette, 286.
Poached eggs, 280.
Portuguese stewed chicken, 285.
Pudding, Alderman's, 263.
— Brentwood, 264.
Brown Betty, 264.
Crumply, 263.
Orange marmalade, 291.
— Plum (our own), 261.
Roman, 284.
Scotch (Cape), 264.
Sicilian, 263.
small cocoa nut, 291.
QUICKLY made jelly, 291.
RABBIT, stewed, 285.
Rolls and muffins, 251.
Rosterkook (Cape), 251.
Rye Muffins, 253.
INDEX
307
SAVOURY dish, 286.
Scone, loaf (Scotch), 251.
Scotch kail, 289.
Scotch woodcock, 286.
Sponge-cake, excellent, 252.
Springbok, to dress (Cape), 277.
— stewed (Cape), 278.
Soles, au gratin, 284.
TEA-CAKES, 251.
Tomato soup, 288.
VEAL balls, 284.
Venison (hashed), 279.
RECIPES— OLD.
ALMOND cakes (fine), 255.
jumballs, 257.
Apple tansy, 291.
Apricots, to candy, 292.
BARBERRIES, to candy, 292.
Battaglia pie, 267.
Beef, cold roast to fricassee, 276.
— collops, to stew, 273.
for roasting, 268.
Beefsteaks to fry, 272.
Buns, 254.
CAKE, a rich currant, 257.
— a Spanish, 255.
Cakes, fine almond, 255.
— queen, 254.
— quince, 292.
— saffron, 255.
Calf's liver, to roast, 272.
Cheese cakes, 260.
— lemon, 260.
rice, 260.
Cherries, to candy, 292.
Cherries, to preserve with leaves,
etc., 292.
Cock's combs, ragoo of, 277.
Cold fowl, to hash, 276.
Cucumbers, to pickle, to resemble
mangoes, 293.
Custard, to make, 261.
DOUGH nuts, 254.
Ducks, to stew whole, 276.
EEL pie, 268.
Eels, to roast, 272.
— to spitchcock, 273.
Eggs, to broil, 274.
FLUMMERY, oatmeal, 258.
Fowl, cold, to hash, 276.
Fowls, German way of dressing,
271.
Fritters (good), 262.
Fruit, to preserve green, 293.
Furmity, a Lenten dish, 258.
GINGERBREAD nuts, 256.
Gumballs, 256.
Green goose with green sauce, 271.
HARE, to jug, 274.
to roast, 270.
to stew, 273.
JELLY of pippins and codlins, 292.
Jumballs, 256.
— almond, 257.
— apricock or plum, 25
LEMON pickle, 290.
Lettuce, to keep green all the year,
293-
MACCAROONS, 256.
3°8
IXDEX
Minced pie, 267.
Mock turtle, to dress, 275.
Mutton, to hash, 275.
a leg or shoulder stuffed, 269.
breast to roll, 269.
venison fashion, 268.
Mushrooms, to pickle, 293.
powder, 289.
ORANGES to preserve, 290.
PANCAKES, 263.
Paste for venison pasties, 266.
Pie, battaglia, 267.
an humble, 266.
a lumber, 266.
lamb with currants, 267.
Pig, to roast, 270.
Pigeons, to fricassee, 276.
Pork, to roast, 269.
Plovers, to roast, 271.
Plumb pottage, 259.
Pudding, oatmeal, 261.
quaking, 259
QUAILS, to roast, 271.
Quince cakes, 292.
SAUSAGES, to fry with apples, 273.
Scotch collops, 273,
Soup gravy, 277.
fine white, 277.
Syrrop of snailes, 288.
Syllabub, 126.
TANSIE, 259.
— apple, 291.
gooseberry, 291.
VEAL, to mince, 275.
to roast, 269.
rolls to make, 277.
Printed by T. and A. CONSTABLE, Printers to Her Majesty,
at the Edinburgh University Press.
RETURN CIRCULATION DEPARTMENT
TO— ^ 202 Main Library
LOAN PERIOD 1
HOME USE
2
3
4
5
6
ALL BOOKS MAY BE RECALLED AFTER 7 DAYS
1 month loans may be renewed by calling 642-3405
1-y«ar loans may be recharged b\ bringing the books to the Circulation Desk
Renewals and recharges may be made 4 days pr tor to due dat«
DUE AS STAMPED BELOW
RECEIVED
CIRCULATION
el*
UNIVERSITY OF CALIFORNIA, BERKELEY
FORM NO. DD6, 60m, 1/83 BERKELEY CA 94720