Modern cookery, in all its branches: reduced to a system of easy practice. For the use of private families / By Eliza Acton. Illustrated with numerous woodcuts.

  • Eliza Acton
Date:
1845
Catalogue details

Licence: Public Domain Mark

Credit: Modern cookery, in all its branches: reduced to a system of easy practice. For the use of private families / By Eliza Acton. Illustrated with numerous woodcuts. Source: Wellcome Collection.

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    CHAPTER IL. 7 | FISH. To choose Fish 4 “ . - 45 | To boil Haddocks . 4 ; . 65 To clean Fish i ‘ ie . 47 | Baked Haddocks . 5 2 4e66 To keep Fish ; : - 48 | To fry Haddocks . A . «ab. To sweeten tainted Fish ; . ib. | To dress Finnan Haddocks . Pye ln Brine for boiling Fish . : . 49 | Fresh Herrings (Farleigh receipt) ib. To render boiled Fish firm . . ib. | To boil Plaice or Flounders . 367 To keep Fish hot for table . - ib. | To fry Plaice or Flounders . - ib. To boil a Turbot . : : - ib. | To roast, bake, or broil Red Mullet ib. Turbot a la Créme : : - 51 | To boil Grey Mullet: . 5 - 68 Turbot au Béchame . : . ib. | To fry Smelts - : wabs To boil a John Dory . 5 - ib. | Baked Smelts 5 > iD. To boil a Brill 5 : 5 . ib. | To dress White Bait (Greenwich Salmon a la Genevoise a . 52 receipt) . i. 69 Crimped Salmon . A ° - ib. | Water Souchy (Greenwich receipt) ib. To boil Salmon . : - ib. | Shad, Touraine fashion . ° - 70 Salmon a la St Marcel s . 53 Stewed Trout (good common re- To boil Cod Fish . 5 STDs ceipt) : 5 5 : - ib. Slices of Cod Fish fried ; - 54.| To boil Pike . i 5 bs Avi! Stewed Cod Fish . : ‘ . ib. | To bake Pike : ae Stewed Cod Fish in brown sauce 55. | To bake Pike (superior receipt) « ibi To boil Salt Fish . - ib. | To boil Perch ; - 73 Salt Fish a la Mattre @ Hotel . 56 | Fo fry Perch or Tench . * . ib, To boil Cods’ Sounds. . - ibs.| To fry Eels... Fb 65 To fry Cods’ Sounds in patter . ib. | Boiled Eels (German. receipt) 74 To fry Soles . ‘ . 57 | Eels (Cornish-receipt) . - » ah To boil Soles . ; = r . 58 | To boil Lobsters. . - . 75 Fillets of Soles. - ib. | Lobster fricasseed, or aw Béchamel ib. Baked Soles (or Soles au Plat) - 59 | Buttered Crab or Lobster : - ib. Soles stewed in cream . ; - ib. | To boil Cray-fish . - oaG6 To fry Whitings . : ° - 60 | To boil Prawns. : : - ib: Fillets of Whitings ‘ 5 . ib. | To boil Shrimps . tl, To boil Whitings (French re- Croute-aux-Crevettes, or Shrimp- ceipt) . 61 Toast n : «ibe Baked Whitings a la Francaise . ip. | Shrimp-Toast a_la Reine : = is To boil Mackerel. . > E . 62 | Oysters . - é : 4 . 78 To bake Mackerel ‘ : . ib. | To stew Oysters . 4 : puabe Fried Mackerel (coraman, French To scallop Oysters . : - 79 receipt) . “ . 63 | Scallopped Oysters a la Reine . 80 Boiled fillets of Mackerel f . ib, | Oyster Sausages . : Z sab. Fillets of Mackerel 4 “ . ib. | To fry Oysters 5 ibs Mackerel broiled whole , . 64 | Red, Herrings a la Dauphin. Bie: | Mackerel stewed in Wine . . ib. | Red Herrings (common English Fillets of Mackerel stewedin Wine. mode) . » . ib. (excellent) . , - 65 | Anchovies fried in batter. . ib. CHAPTER UL GRAVIES. Introductory remarks . : - 82 | Rich deep-coloured Veal Gravy . 86 To heighten the colour and flavour Good Beef or Veal Gravy (English of Gravies 3 . 83 receipt) . . ib. Shin of Beef Stock for Gravies . 84] A rich English brown Gravy, . 87 Rich pale. Veal Gravy, or Consom- Gravy for Venison : ‘ >. i: mee. . - : : . 85 | Another Gravy for Venison . . 88