Domestic economy, and cookery, for rich and poor : containing an account of the best English, Scotch, French, Oriental, and other foreign dishes ; preparations of broths and milks for consumption ; receipts for sea-faring men, travellers, and children's food ; together with estimates and comparisons of dinners and dishes ; the whole composed with the utmost attention to health, economy, and elegance / by a Lady.

Date:
1827
Catalogue details

Licence: Public Domain Mark

Credit: Domestic economy, and cookery, for rich and poor : containing an account of the best English, Scotch, French, Oriental, and other foreign dishes ; preparations of broths and milks for consumption ; receipts for sea-faring men, travellers, and children's food ; together with estimates and comparisons of dinners and dishes ; the whole composed with the utmost attention to health, economy, and elegance / by a Lady. Source: Wellcome Collection.

Provider: This material has been provided by The University of Glasgow Library. The original may be consulted at The University of Glasgow Library.

    682/704
    iiig, 232. k la Chambous, ib. roast, 23;i. stewed, i//. white fricassde sauce for, ib. baked, 234. roes of, ib.' in matelote aivd other dressings, 241. carp pie, 520 Carrot' marmalade, excellent for the navy, 608 soup, 297 pudding, 543 Carrots, 648, 658. ragout, ib. to mash, ib. Carving, directions for, 44. fish, 46. beef, 47. sirloin, ib. calves head, 48, breast of veal, ib. fillet, ib. leg and shoulder of mutton, 49. fore- quarter of lamb, ib. haunch of venison, 50. hare, ib. goose and duck, 51. fowl, ib. game, 53 Casseroles, 522. Casserolettes, 523 . Caudle, of various kinds, 621 Cauliflower, 647. in parmesan, ib. how to dress, 657 Caveach, of mackarel, salmon trout, herring, and sea dragon, 246 Caviare, Italian method of pre- paring, 204 Cayenne pepper, to prepare, 135 Celery sauce, 276. to prepare and serve, 658. to stew white, 662. brown, 663 Char, potted, 250 Charlotte of apples, 632, 633 Cheese, chedder, 564. cream, 565. Arabian, ib. dressed cheese, or ramakins, 566. zest, ib. almond, ib. potted Cheshire, ib. sage, ib. excellent shap-- sigar, 567 Clicesecakcs, fruit, 629. varieties of, 637. without curd, 638. rice, ib. curd, ib. lemon, ib. orange, ib. Cheeses of various kinds, zests of, 205. toasted cheese, 207. cheese patties for supper, ib. fritters. 208. stewed, ib. Cherries, compotes of, 590. paste, 607. preserved, 598. candied^ ib. Cherry ice, 587 jc]ly, 613. to preserve cherries, 618 Clieshire cheese, potted, 566 Chestnut cakes, small, 592 pudding, 543 Chestnuts, dried, for sea store, 619 Chicken broths, 294 Chickens, to boil, 417. chickens and peas, 421. pulled, 422. buttered, ib. hovr to dress for invalids, 426. in jelly, 431. fried in the German mode, 432 Children to be early employed in household affairs, 24. caution against trusting them to ser- vants, 115. apple cake for, 633 Chillis, to farce, 660 China for table, 27 China chillo, 384 Chips, quince, apple, apricot, pear, 606. peach, 607. orange and lemon, 610 Chitterling pie, 514 Chocolate, 43. iced, 589. al- monds, 594. cream, 570 Cinnamon cakes, 482 City tavern dinner, for a select party, 91 Civet, 457 Cleanliness in cookery highly essential, 118 Clear soup with vermicelli, 293 Clove cakes, 482 Coals, how economized, 112 Cockle soup with mushrooms, 302 Cocoa tart, 528 Cod, when in season, 126. to pickle, 176. to boil, 220. sounds, roes, and tongues, in different ways, 221. Codlings to keep all the year, 617. frosted, served in differ- ent ways, 625 Cod's head and shoulders, to bake, 219. to dress, 219, 220. to boil, 220
    digitised image 1
    digitised image 2
    digitised image 3