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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    Onions, stewed, 332 Orange-baskets for jelly, 436 calf’s feet jelly, 435 cheesecakes, or pudding, 487 conserve, 498 fritters, 416 gravy, 92 isinglass jelly, 486 marmalade, 497 plums, preserve of, 497 salad, 530 snowballs, 387 Wine, 542 Orange-flower, candy, 527 ratafia, 5386 filled with jelly in stripes, 436 warmed, 530 Oven, for baking bread, 548 Oxford receipt for Bishop, 537 punch, 537 Ox-tail, broiled entrée, 181 stewed, 181 soup, 43 Ox tongue, to pickle, 183 potted, 297 : Oyster forcemeat, No. 5, 145 patties, 349 sauce, common, 105 sauce, good, 104 sausages, 80 soup, white, or a@ la Reine, 30 curried, 293 to feed, 78. Oysters, to fry, 80 scalloped, a la Reine, 80 to scallop, 79 to stew, 78 Another mode, 79 Pain de pore frais, or sausage-meat cake, 250 Me Pain de veau, or veal cake, 209 Pain de veau (Bordyke receipt), 209 Palace-bonbons, 527 Palates, beef, to dress, 180, 181 Panada, No. 19, 151 Pancakes, 414 , Parsley and butter, 114 to crisp, 127 fried, 127 Parsley-green for colouring sauces, 127 Parsneps to boil, 327 fried, 327 Partridge, French, or red-legged, to dress, 281 569 gravy, 90, 91 broiled (French receipt), 281 potted, 297 pudding, 370 soup, 34 with mushrooms, 280 to roast, 279 salmi, or rich hash of, 283 salmi of (French), 283 Paste, almond, 355 brioche, 339 cherry (French), 474 currant, 480 gooseberry, 470 very good light, 336 English puffs, 336 fine puff, or feuilletage, 335 quince, 494 Pastry, icing for, 335 her Majesty’s, 355 general remarks on, 334 sandwiches, 362 Pasty, potato, 340 varieties of, 34] Potato mould, for, 330 Pate Brisée, or French crust for hot or cold pies, 337 Patties a la Cardinal, 351 a la Pontiffe, 350 good chicken, 350 oyster, 349 sweet boiled, 388 tartlets, small vols-au-vents, to make, 351 Peach, fritters, 416 jam, or marmalade, 485 mangoes, 508 Peaches, compote of, 430 to dry, an easy and excellent receipt, 486 to pickle, 503 preserved in brandy (Rotterdam receipt), 553 stewed, a second receipt for, 430 Suédoise of, 458 vol-au-vent of, 349 Pears, baked, 532 meringue of, 456. stewed, a la V'rancaise, 456 Peas, green, to boil, 309 with cream, 310 Peas soup, common, 42 withont meat, 42 rich, 41 Perch, to boil, 73 to fry, 73 Pheasant, boudin of, 278 to roast, 278