A new system of domestic cookery : formed upon principles of economy, and adapted to the use of private families / By a lady.

  • Rundell, Maria Eliza Ketelby, 1745-1828.
Date:
1819
Catalogue details

Licence: Public Domain Mark

Credit: A new system of domestic cookery : formed upon principles of economy, and adapted to the use of private families / By a lady. Source: Wellcome Collection.

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

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    Page Portuguese stuffing for soles baked 16 An excellent way of dressing a large plaice, especially if there be a roe 16 To fry smelts 16 Eels 17 Spitchcock eels 17 Fried eels 17 Boiled eels 17 Eel-broth, very nourishing for the sick, how to make 17 Collared eel 17 To stew lampreys as at Wor- cester (and eels in the same way) 17 Flounders 18 To fry flounders 18 Water-souchy 18 Herrings and sprats 18 To smoke herrings 18 Fried herrings 18 Broiled herrings 19 Potted herrings 19 To dress red-herrings 19 Baked herrings or sprats .. 19 To broil sprats 19 Lobsters, prawns, and shrimps 19 To pot lobsters, ) 9. Another way, as at Wood’s hotel, (and mackerel, herrings, and trout, in the same manner) 19 Stewed lobsters, a very high relish 20 Buttered lobsters 20 To roast lobsters 20 Currie of lobsters or prawns 20 Prawns and Cray fish in jelly, a beautiful dish 21 To butter prawns or shrimps 21 To pot shrimps 21 Crabs 21 Hot crab 21 Dressed crab, cold 21 Oysters 21 To feed oysters 21 To stew oysters 22 Page Boiled oysters 22 To scallop oysters 22 Fried oysters, to garnish boil- ed fish 22 Oyster-sauce; see Sauces. Oyster-loaves 22 Oyster-patties; see Patties. To pickle oysters 22 Another way 23 PART II. 5IEATS. To choose meats 23 to 25 Observations on purchasing, keeping, and dressing meat 25 to 29 To keep meat hot 29 Venison. To keep venison 29 To dress venison 29 Hauneh, neck, and shoulder of venison 30 To stew a shoulder of ve- nison 30 Breast of venison 30 Hashed venison 30 Beef. To keep beef 31 To salt beef or pork for eat- ing immediately 31 To salt beef red 32 The Dutch way to salt beef 32 Reef a-la-mode 32 A fricandeau of beef 33 To stew a rump of beef .... 33 Another way 34