A new system of domestic cookery, formed upon principles of economy, and adapted to the use of private families / By a lady [i.e. Mrs. Rundell].

  • Maria Eliza Rundell
Date:
1839
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 [i.e. Mrs. Rundell]. Source: Wellcome Collection.

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    Page Neck and shoulder of veni- son 38 To stew a shoulder of veni- son 38 Breast of venison .... 38 Hashed venison .... 38 Beef 39 To keep beef 39 To salt beef or pork for eat- ing immediately ... 39 To salt beef red .... 40 To preserve beef, mutton, or venison, witliout salt. . 40 The Dutch way to salt beef 40 Beef escarlot, to eat cold . 41 Beef a-la-mode .... 41 Beef a-la-royale . ... 41 A fricandeau of beef . . 42 To stew a rump of beef . 42 Stewed rump another way 43 Rump of beef roasted . . 43 Beef rump en matelotte . 43 To stew brisket of beef. . 44 To press beef 44 To make hunter’s beef . . 44 An excellent mode of dress- ing beef 45 To collar beef 45 Beef-steaks 46 Beef-steaks and oyster-sauce 46 Staffordshire beef-steaks . 46 Italian beef-steaks ... 46 Rolled beef-steaks ... 47 Beef-steaks of underdone meat 47 Beef collops 47 Beef palates 48 To pickle beef palates . . 48 To pot beef 48 Another vvay . . . . 49 Another way .... 49 To dress the inside of a cold sirloin 49 To dress the same to taste like hare 49 Another way .... 50 Fricassee of cold roast beef 50 To dress cold beef that is Page underdone, called beef olives 50 The same, called sanders . 51 The same, called cecils . 51 To mince beef .... 51 To hash beef 51 Beef a-la-vinaigrette . . 52 Round of beef .... 52 Welsh beef. 52 To roast tongue and udder 52 To cure tongue .... 53 Another way .... 53 To stew tongue .... 54 An excellent way of prepar- ing tongues to eat cold . 54 Beef heart 54 Stewed ox cheek, plain . 54 To dress ox cheek another way 55 Marrow bones . . . . 55 Tripe 55 Soused tripe 56 Ox feet or cow heels - . 56 Suet 56 Bubble and squeak ... 57 Veal 57 To keep veal 57 Leg of veal 57 Knuckle of veal .... 58 Shoulder of veal .... 58 Forced veal 58 Neck of veal 59 Neck of veal a-la-braise . 59 Breast of veal 60 To collar a breast of veal . 60 Collared veal, to eat hot . 61 To make a currie ... 61 Chump of veal a-la-daube 61 Veal rolls of either cold meat or fresh . . ’ . . 61 Ilarrico of veal .... 62 A dunelm of cold meat or fowl 62 Minced veal 62 Cutlets Maintenon ... 63 Cutlets, another way . . 63 Veal collops 63 To dress collops quick . . 63