PREFAC E. THE advanced state of the art of Cookery having rendered Mrs. Rundell's book insufficient for the guidance of the modern cook, it has been found necessary to remodel her work, and to replace those receipts which have become obsolete by others founded upon the newer methods adopted by the best cooks of the present day. The present enlarged collection of original receipts will be found to possess strong claims to attention, having been carefully selected from family MSS., tried and vouched for by the parties from whom they have been obtained. In the choice of them great attention has been given to the subject of economy, and the arrangement of the whole work, previously enriched with the valuable contributions of the late Miss Emma Roberts, has been placed under the careful inspection of a Lady well versed in the art of which it treats. The book has had the further advantage of being thoroughly revised by a professional gentleman of great repute in London, who has also supplied several valuable receipts. Without wishing to disparage any of the numerous modern productions which have been given to the public, it may be affirmed that, although the treatises of professional cuisiniers on the subject are valuable to those who are competent to carry out their receipts, yet, generally speaking, they are too scientific for the comprehension a The receipts marked E. R. were contributed by Miss Roberts. of common cooks, as well as too expensive for the greater number of private families. It has, therefore, been thought advisable to confine this work to a collection of plain and useful receipts, the result of experience and practice, adapted for those families of moderate fortune in which a certain degree of elegance is combined with attention to domestic economy. The number of editions which Mrs. Rundell's celebrated work has passed through is the best test of its utility; and it is confidently expected that the number and value of the additional receipts and precepts which are contained in this will place it still higher in public estimation. a Among the novel features in this volume as now offered to the public may be mentioned-1. the great increase in the number and variety of receipts, set forth in a clearer type than before; 2. a greater simplification of language in order to render the receipts more easy of comprehension; 3. the illustrative woodcuts which adorn the present volume; 4. the new system of numbering every separate receipt to facilitate reference; 5. the mode of printing in figures all numbers and quantities for the sake of clearness; and 6. the Tables for computing household accounts. All these improvements will, it is hoped, contribute much to the utility of the work and to facilitate the use of it. a Upwards of 200,000 copies have been sold, CONTENT S. USEFUL FAMILY TABLES Page xix CHAPTER I. OBSERVATIONS FOR THE USE OF THE MISTRESS OF A FAMILY. Importance of a knowledge of household affairs-Direction of a table -Accounts-Prices of provisions-Servants-Their characters and wages - Hints on domestic economy-Bills-Inventories--Storeroom-Bread-Sugar-Soap and Candles-Vegetables and Fruit Eggs 1 CHAPTER II. ON CARVING. Necessity of practice in carving-BEEF: Round or Aitch-bone; Ribs; Sirloin-VEAL: Fillet; Neck; Loin; Breast; Shoulder; Calf's head-MUTTON: Leg; Shoulder; Loin; Neck; Saddle; Haunch— LAMB: Fore quarter - VENISON: Haunch; Neck-Roebuck-Kid -Pork Ham - Tongue-Sucking-pig-Hare-Rabbit-WINGED GAME AND POULTRY-FISH CHAPTER III. FOOD AND COOKERY. 14 "Plain living" not the most wholesome-The science of cooking-Diet and Digestion-Advantage of variety in food--Hints on stewingOn roasting-On boiling-On broiling-On frying-Suet-The art of seasoning-Maxims for cooks-Boning, larding, and braisingGlazing-Forcing-Blanching-Hot closet CHAPTER IV. ON CULINARY UTENSILS. 28 Spits-Bottle-jack-Digesters-Bain-marie-Range-Steam-fireplace Hot closet-Weights and measures 42 CHAPTER V. Page 49 Beef: English and Scotch methods-Mutton-Veal-Pork-Marketing -Marks to distinguish the quality of meat-Signs of its freshness General observations-MEAT Sours: Brown stock-Brown gravy soup - - Clear gravy-Macaroni-Sago-Ox-tail-Ox-cheek-Family— Cottage-Scots Kail-Cock-a-leekie-Mutton broth-Sheep's head soup-Barley broth-Scotch broth - Hotch-potch- Pepper-pot hotch-potch-Haricot soup.--SOUPS OF VEAL, POULTRY, AND GAME: White soups-White potato soup-Almond-Rice-Veal Pottage- Veal broth-Friar's chicken-Potage à la reine-Giblet soup- Hunter's soup and game stock - pheasant Clear hare thick hare-Artificial hare-Venison- Tomata-Celery-Artichoke-Asparagus-Spring-Thick spring— Vegetable-Winter vegetable.FISH SOUPS: Stock-Fish soup maigre-Ray or skate soup Codling and haddock-Lobster- Crayfish-Oyster-Eel-Lake and pond-fish-Fish soup and stew- Turtle soupe maigre. SOUPES MAIGRE: Pease-porridge-Split-pea Modes of dressing-Ribs roasted-To collar ribs-Marinade for basting - |