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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    A pepper-pot, to be served in a tureen . Gravy soup Vegetable soup Another way Herb soup . . Turnip soup . Old peas soup Green peas soup .... Another as used in Italy Dried green peas soup, quite equal to that made of fresh peas .... Carrot soup Onion soup Spinach soup Beef and cabbage soup, as in Scotland Scotch leek soup .... Scotch cockie leekie . . Another Scotch barley broth . . , Scotch mutton broth . . Hare soup Ox-tail soup Hessian soup and ragout . Soup a la sap .... Portable soup .... Soup maigre Another To stew beef’s cheek . . Chicken broth .... V’eal broth Stock for brown or white fish soups Eel soup Skate soup Excellent lobster soup . Cray-fish or prawn soup . Oyster soup Another oyster soup, as made at Oystermouth, in South Wales . . . .14' Gravies . . . . . _ ]4; Observations on gravies . 141 To make a gravy that will keep a week . . .14; Another way . . . .14^ Page 130 131 131 132 132 133 133 133 134 134 135 135 135 136 136 , 136 136 137 137 137 138 138 139 139 140 140 140 141 141 141 141 142 142 142 143 rn Clear gravy 145 Cullis, or brown gravy . . 145 Bechamel, or white gravy . 145 A gravy without meat . .145 A rich gravy i4§ Gravy for a fowl, when there is no meat to make it of. 146 Veal gravy 14Q A less expensive veal gravy 146 A cheap and good gravy . 147 Gravy to make mutton eat like venison . . . .147 A strong fish gravy . . .147 Savoury jelly to put into cold meat pies .... 147 Jelly to cover cold fish . .148 PART V. SAUCES, FORCEMEATS, VINE- GARS, KETCHUPS, PICKLES, &C. A very good sauce, especi- ally to hide the bad colour of fowls 148 White sauce for fricassee of fowls,rabbits, white meat, fish, or vegetables . . .149 A very good sauce for boiled chickens 149 Lemon white sauce for boiled fowls .... 149 Another white sauce for boiled fowls .... 150 A sauce for roast fowls . 150 Sauce for fowl of any sort . 150 Sauce for cold fowl, or par- tridge 150 A very fine mushroom sauce for fowls, or rabbits . .150 Sauce for wild fowl . . .151 Another for the same, or for ducks 151 An excellent sauce for boiled carp, or boiled turkey . 151