Murray's modern cookery book. Modern domestic cookery, by a lady - Modern domestic cookery - Google Books

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baked; Round; Brisket - Scarlet beef-To hash-Beef heart,

roasted; stewed-Ox-cheek; stewed-Tongue; stewed; to eat

cold; roasted-Fresh beef tongue-Fresh neat's tongue and udder;

à la Parisienne-Langue de bœuf piqué; larded à la Prusse-Ox-

tails-Tripe; boiled; roasted; fried; stewed; with tomata-sauce—

Cow-heels or Ox-feet; fried; potted-Marrow-bones-Bœuf à-la-

mode-Fillets of beef; braised-Beefsteak à la Française-Beef in

a marinade-Beef à la Polonaise; à la Houssard-Beef olives-

Fricandeau-Ragoût-Fricassee of cold roast beef-Beef à la vinai-

grette-To mince beef; Sanders; Cecils; minced with Cucumbers-

Beef collops-Palates; broiled; rolled; fried; Palais de bœuf en

sauce blanche; à la Mariette-Kidney; minced raw; rissoles

Haunch roasted; to taste like venison-Saddle-Saddle à la Portugaise

-Shoulder-Breast-Leg roasted; boiled; to stuff; with Oysters-

Neck-Loin roasted; stewed-Chops-Haricôt-Scotch Haggis ;

English mode-To stew Mutton-Irish stew-Hash-Different

ways of stewing and roasting-Leg braised-Mutton kebobbed;

en hochepot; au d'Almoyse; Pilau-A Camp dish-China Chiloe-

Minced Cutlets; Hindostanee fashion; with potato purée; en

ragoût; à la Polonaise; à la Maintenon; aux haricôts verts; à la

Sainte Ménéhould-Kidneys; au vin de Champagne-Tails and

Kidneys-Rumps and Kidneys-Heads, Hearts, Tails, and Tongues

Leg boiled-Quarters roasted-To bone a quarter-Lamb à l'Espagnole

au Pascal Stewed Quarter; Breast; Loin; Shoulder-Head

Head and Hinge-Fry-Sweetbreads; Lamb-stones and Sweet-'

breads fricasseed; Lamb-stones fricasseed alone-Chops and Steaks

Blanquette d'Agneau-Epaule, au naturel-Pieds

To keep-Fillet roasted; boiled-Loin roasted-Breast roasted; stewed
-Shoulder-Neck; à la Braise-Knuckle-Calf's Head; hashed;
fricasseed; baked; ragoût; rolled-Hashed Veal-Scotch Collops-
Cutlets; with rice; with celery; à l'Italienne; à la Hollandaise;

à la Hollandaise with white sauce-Farcies of Veal-Rolled Veal-
Tendons de Veau; aux Epinards; à la Villeroy-Fricandeau-Fri-
candels-Miroton-Galantine-Veal Olives-Haricôt-Calves' Feet
stewed; fricasseed; fried-Queues de Veau-Calves' Ears stuffed-
Calves' Brains; Croquettes of Brains; Cervelles au Marinade ;
fricassées-Fried Liver and Bacon-Liver and Lights-Heart-
Kidney-Sweetbreads; à la Daube; stewed; fried; roasted; fri-
casseed; Croquettes-Ris de Veau en Caisses-Garniture en Ragoût
- Veal Cake- Rolls- Blanquettes-Veal à la Chartreuse-To

marble Veal-Scallops of cold Veal-To mince Veal; Turkish mode

Observations-Sucking-pigs; to scald; to roast-Roast Porker; Porker's

Head-Leg of Pork baked; roasted; boiled-Cutlets-Curry—

Saddle-Loin and Neck-Loin à la Portugaise; à l'Espagnole-

Pig's Feet à la Ste. Ménéhould; Pettitoes-To force Hog's Ears—

Pig's Feet and Ears; fricasseed; Jelly-Pork Griskin;-Sparerib

- Belly - Shoulders and Breasts-Spring-Chine-Blade-bone-

Pig's Harslet-Hog's Lard-Hams; to boil; to roast; for Gravy-

to boil Mutton Ham

POULTRY AND GAME.

POULTRY: Observations-Turkey roasted; with sausage-meat; boiled;
à la braise; pulled and grilled; devilled-Capon and Poularde; à la
Provençale -Poelée-Fowl, boiled-Poularde à la royale-Fowl,
roasted; boiled with oysters; braised; with rice; aux oignons; aux
pois-Poulet blanc; fried; en côtelettes-Fowl broiled-Fricassee
-Rissoles-Purée de Volaille; Soufflé de Purée-Curry of Chicken
-Dumpokht-Chicken boiled; à la Carmelite; pulled; fricasseed;
stewed in haste-Blanc to boil chickens in-Toad-in-a-hole-Goose
-To stew Giblets-Ducks, roasted; stewed with green peas; with
turnips; with cabbage; in claret; hashed; boiled-Canard farci-
Devilled-Pigeons, roasted; broiled; à la Française; ragoût; with
peas-Pupton of Pigeons - Pigeons in jelly - Wood-pigeons-
Pigeons, woodcock fashion--Larks roasted; stewed, à l'Italienne;
à la Macédoine-Wheatears.- -VENISON: Observations-Haunch
roasted-Steaks-Hashed cold.--GAME: Observations-Pheasants
Partridges roasted; stewed; Salmi; broiled-Guinea and Pea
fowl-Woodcocks, Snipes, and Quails-Grouse and Moorcock-
Ortolans-Wild Ducks roasted; stewed-Teal, Widgeons, and Dun-

birds-Landrail, Ruffs, and Rees-Swartzain-Plovers-Plovers'

Eggs-Hares: Remarks; roasted; with cream-sauce; Derrynane

fashion; Leicestershire jugged Hare-Leveret, or Rabbit, with

herbs-Rabbits: roasted; boiled with onions; boiled with Jerusalem

artichokes; fried; to taste like hare; à la Française; stewed with

onions; stewed with mushrooms-Quenelles de Lapereau-Kloes of

Berlin-Pilau of Rabbit-To crisp Parsley; to fry-Fried Bread

for garnishing; bread-crumbs

SALT-WATER FISH.

Observations-Marinade-Turbot, boiled; stewed; à la crême; baked—

Brill--John-dory, baked; boiled-Plaice-Flounders and Dabs-

Soles, fried; in cutlets; boiled; filleted; stewed; baked; Portuguese

way; meat stuffing-Skate,Thornback, and Ray-Halibut; to collop;

stewed Head-Codfish, Hake, and Ling-Cod's Head and Shoulders

-Cod's Head roasted; stuffed-Tail of Codfish-Codfish baked;

au gratin; stewed; à la Provençale-Cod Sounds; en ragoût-Salt-

fish, boiled; fricasseed; Spanish mode-Haddock, boiled; fried;

broiled; baked; Scotch mode; stewed, maigre; Cropped Heads-

Whiting-Gurnards, or Gurnet; boiled, fried, baked Mullet;

broiled; fried; baked; stewed Sea-bream Chads-Mackerel;

boiled; soused; broiled; fried; baked; stewed; fillets; à la maître

d'hôtel; roes-Herrings; fresh, broiled; fried; baked; boiled;

smoked; potted-Red Herrings-Pilchards-Sprats

FRESH-WATER FISH.

Observations-Salmon; boiled; the Berwick receipt; Aberdeen Fisher-

man's receipt; Salmon-peel; sauce; to preserve cold; broiled;

cutlets; baked; à la maître d'hôtel; à la Génévoise; to dry; to pot;

to collar; to pickle-Trout; baked; boiled; in white sauce; in

green sauce; fried; foreign mode; in salad sauce-Parr, Charr, and

Grayling-Sturgeon; à la Russe; caviar; stewed; roasted; cutlets

-Carp and Tench; boiled; Carp boiled "au bleu;" stewed; Tench

stewed; Carp and Tench fried; to dress Carp's Roe; à la Cham-

bord--Fresh-water Bream-Pike, or Jack; boiled; stewed; baked

-Perch-Water Zoutchee; Water Suché-Shad and Barbel-Eels;

best way to kill; to skin; boiled; fried; broiled; stewed; stewed

French way; spitchcocked; roasted-Lamprey, stewed-Smelts-

Whitebait-Roach, Dace, and Gudgeon

Observations-Lobsters boiled; stewed; fricasseed; croquettes; fritters;

miroton; scolloped-Prawns and Shrimps; stewed-Crab; boiled;

stewed-Small Crabs and Crayfish; Crayfish stewed; Crayfish

butter-Oysters; scolloped ; broiled; with white sauce; with brown

sauce; rolls; sausages-Muscles, boiled; French modes-Cockles

and Periwinkles, boiled; stewed-Scallops, stewed-Fillets of Fish

-To scollop Fish-Grenade; Grenade of Sole-Croquettes of Fish

-Rissoles - Casserole - Fish Turtle Pâte - Cake - Cutlets-

Ragoût-Vol-au-Vent

Kedgeree Fricandelles

-

Matelote

-

Stewed, Hebrew fashion-Curry-To preserve fresh Fish. Page 268

GRAVY, SAUCES, AND CURRY.

GRAVY: Observations-Stock-Without Meat-For a Haunch of Veni-

son-To make Mutton eat like Venison-Velouté-Essence of Ham

-For White Meat-Rich.- -SAUCES: Melted Butter; thin; maître

d'hôtel; to brown - Parsley and Butter-Fennel Sauce-Caper,

white; brown-Egg-Garlic-Onion-Shalot-- For Rump steak -

Sauce Robert-For roast Beef or Mutton; Queen Mary's; Mandram

--Mint, for roast Lamb-Mushroom, white; brown-Celery-Truffle

Chestnut-For white Poultry boiled; White; for Chickens;

Vegetable Marrow For roast Fowls - White - Cullies- Roux,

white; brown-Liaison-For Fricandeau, or roast Veal-Maître

d'hôtel-For Geese: for a Green Goose; Gooseberry; for a Stubble

Goose; Apple; Savoury Apple-For Ducklings For Sucking-pig ;

Currant-For Wild-fowl; Shikaree; Colonel Hawker's-Liver, for

Hare or roast Rabbit-For winged Game-Bread-For cold Fowl

or Partridge-à la Tartare-Poivrade-Acha; Fish Acha; Indian-

pickle-Sauces piquantes; à l'Espagnole ; à la Provençale; maigre;

à la Hollandaise-Tomata; à l'Italienne; à la Française-Aux Epi-

nards-Purée de Concombres-Sauce à la Ste. Ménéhould-La

Magnonnaise - Carachi-Royale ; à la Reine-Original Oude-

Chetney and Quihi-Khicharee-Christopher North's-Pudding-

German Pudding-Sauces for Fish; Stock; Horseradish; for fresh-

water fish; for all sorts; white; brown; without butter; Dutch-

Oyster; brown-Muscle and Cockle-Lobster-Crab-Shrimp —

Fresh-water Crayfish-For Sturgeon-For Carp, Pike, and Tench-

For Smelts, Sprats, Roach, Gudgeon, and Dace-For Eels-Jelly to

cover cold Fish- -CURRIES: Remarks-To prepare-Curry Pow-

ders; Delhi; Madras; Bengal; Sir H. Pottinger's-Modes of boiling

Rice-King of Oude's Curry-Bengal-Lord Clive's-The Hastings

-Prawn-Hard Egg-Malay-Hindostanee Kuwab Fowl. 284

VEGETABLES AND SALADS.

VEGETABLES: Observations-Potatoes, boiled; to keep; new; Potato-

flour; jelly; wall; to mash; old to look like young; Potato-loaves;

to brown; fried; roasted; Potato-balls-Green Peas, boiled; stewed;

with mint; when old; to preserve for winter; Mr. Appert's method

of preserving-Broad or Windsor Beans, boiled; stewed-Split-peas

Pudding-Carrots and Parsnips-Carrots stewed; à la maître

d'hôtel; au sucre-Parsnips, mashed; fricasseed-Turnips-Turnip-

tops-Beet-roots, boiled; stewed-Cabbages; Sprouts, or greens;

Brussels sprouts; buttered cabbage; stewed-Lettuce, farcie à la

Française Onions; stewed; roasted - Young Onions, Chives,

Scallions, Shalot, Garlic - Leeks-Spinach, boiled; stewed with

cream; à la Française Gourds and Pompions Sea-kale

Asparagus, boiled; fricasseed; farcis Artichokes, boiled; stewed;

bottoms; à la Poivrade; farcis-Jerusalem Artichokes-Cucumbers,

stewed; farcis-Vegetable Marrow; boiled; stewed-Celery, boiled

—Cauliflowers, boiled; in white sauce; with Parmesan—Brocoli—

Brocoli and buttered Eggs-French Beans-Scarlet Runners; seed

boiled-Mushrooms; stewed; fricasseed; broiled; purée; buttered

-Truffles; stewed-Fried Herbs-Potatoes, à la maître d'hôtel;

purée; omelette; farcies-Haricots blancs, boiled; à la Hollandaise;

Spanish receipt-Chestnuts for dessert-Cardoons, or Chardons--

Salsifis, Skirrets, and Scorzanera Tomatas; stewed; baked;

stuffed; Portuguese mode-Sauer Kraut-Chicoree, or Endive, au

Velouté Sorrel - Vegetable Ragoût-Olio-Bredic-Curry.-

SALADS: Mixture; Kitchener's mixture; Summer Salads; Winter

-Chicken-Lobster-French-Italian-Spanish-Vegetable-For

SAUSAGES AND FORCEMEAT.

SAUSAGES: Observations - Common Sausage-meat

-Beef Sausages -

Mutton · Cambridge — To eat cold-Oxford-Oyster-Veal and

Poultry - Fowl or Rabbit-Spanish and Portuguese-Black Pud-

dings-White Puddings.--FORCEMEAT: Observations-Panada-

Udder-Quenelle; Panada for Fish Quenelle or Forcemeat-Force-

meat-Farce cuite-Farce of Ham and Veal-Stuffing-Seasoning

for Stuffing; or Forcemeat; for Hare-Fish Forcemeat-Oyster—

Balls for Soupe maigre-Forcemeat for Turtle; balls; eggs- Pass-

over Balls for Soup

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