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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    Sweet Sauce or Gravy for Venison ib. Espagnole (Spanish Sauce), ahighly- flavoured Gravy . : mele Espagnole with Wine . 3 uk tae Jus des Rognons (or Kidney Gravy), Gravy-in-haste . Cheap Gravy for a Roast Fowl es Quite common Brown Gravy Gravy or Sauce for a Goose . Orange Gravy for Wild Fowl Meat Jellies for Pies or Sauces A cheaper Meat Jelly . .. Glaze. Aspic, or clear Savoury. J elly SAUCES. Remarks on Sauces - 3 - 95 | Sauce Piquante . : 6 To thicken Sauces . . . ib. | Excellent Horse-radish Sauce (to French Thickening, or Brown Rous 96 White Roux, or French Thicken- ing < 5 “ “ - ib. Sauce Tournée r F < > WD. Béchamel y . 7 E - 97 Béchamel Maigre . : x - 98 Another common Béchamel . - ib. Rich melted Butter ; 4 - ib. Melted Butter (a good common receipt) . : A - 99 French melted Butter . : - ib. Norfolk Sauce (or rich melted But- ter without Flour). . Buller White melted Butter . 3 - ib. Burnt Butter 3 Ne 4 - 100 Clarified Butter . ; : Pee i Very good Egg Sauce . rai Common Egg Sauce. . : « 101 Egg. Sauce for Calf’s Head . iD: English White Sauce . : 2 fib: Very common White Sauce - ib. Dutch Sauce : 5 a « 102 Fricassee Sauce . . : «2 DE Bread Sauce : Z «IDs Bread Sauce with Onion 6 - 103 Common Lobster Sauce < 4. ib. Good Lobster Sauce . 5 - 104 Good Oyster Sauce . ° DS Common Oyster Sauce . - 105 Shrimp Sauce . elites Ba slaps Anchovy Sauce . - 4 Sasha, Cream Sauce for Fish . . - 106 Sharp Maitre d’ Hotel Sauce (Eng- lish receipt) . ib. French Maitre d’Hotel, or. Stew- ard’s Sauce . Maitre d’Hotel Sauce, Maigre (or without Gravy) . Cold Maitre d’Hotel (or Stewards. Sauce) . The Lady’s Sauce for Fish . 108 Genevese Sauce, or Sauce Gene- voise . é : . Pret. Sauce Robert mt ot acer comers 1] serve hot or cold with Roast Beef) . : Hot Horse- Radish Sauce Christopher North’s Own Sauce for many Meats . . Poor Man’s Sauce Reis: with Turkey Poults) : A Salad Dressing . chars French Salad Dressing : A Our. own Sauce for Salad or cold Meat . - ° Mayonnaise (a very fine Sauce for cold Meat, Poultry, Fish, or Salad) 5 ‘ . Remoulade . ° Fennel Sauce F : Parsley and Butter. é . Gooseberry Sauce for Mackerel . Common. Sorrel Sauce. Asparagus Sauce for Lamb Cutlets Mint Sauce for Roast Lamb c Caper Sauce. ; : . : Brown Caper Sauce . : e ° ° ° e Caper Sauce for Fish . Common Cucumber Sauce . Another common Sauce of cumbers. = i White Cucumber Sauce “ White Mushroom Sauce , Another Mushroom Sauce . Brown Mushroom Sauce . Common Tomata Sauce . A finer Tomata Sauce. ¢ Boiled Apple Sauce . ° Baked Apple Sauce .-. . Brown Apple Sauce .. “= White Onion Sauce . 4 Brown Onion Sauce . ‘ e ‘i Soubise. > r Soubise (French Receipt) : Mild Ragout of Garlic, or 2? Ail ala Bordelaise . ‘ Mild Eschalot Sauce . °. 93 109