Modern cookery for private families / by Eliza Acton.

  • Eliza Acton
Date:
1882
Catalogue details

Licence: Public Domain Mark

Credit: Modern cookery for private families / by Eliza Acton. 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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    Hars, Btewed, 286 Baricots ilancs, 338 Harrico, Noraian. 224 Hashed bouilii, 206 calf’s liead, 213 fowl, 276 venison, 284 Hash, a, of cold beef or mutton (excellent), 205 common, of cold beef or mutton, 205 cheap, of calf’s head, 213 K Orman, 206 lla.unch of mutton, to roast, 234 of veni'on, to roast, 282 ller] int;s, fresh (Farleigh receipt), 74 red, a la Dauphin, 84 red, common English mode, 84 Iced pudding, Nesselrdde. 491 Ice, advantage of, for jellies, fine paste, !tc., 675 Ices, observations on, 675 currant, 576 raspiierry, 576 strawberry, 576 Icing, for tarts, &c., 34B white or coloured, for fine pastry, or cakes, 643 Imperatrice plums, to dry, 521 very fine marmalade of, 521 Imperial gooseberry fool, 480 Imperials, 545 Indian Burdvoan, 612 common currie, 299 curried fish, 615 lobster cutlets, 611 pilaw, 614 corn, to boil, 329 Ingoldsby Christmas pudding, 416 Ingredients, which may all be used in mak- ing soups, 1 Invalid’s, the, new baked apple pudding, 608 Irish stew, 242 Isinglass to clarify, 454 jelly, Constantia, 467 jelly, orange, 465 jelly, strawberry, and other fruit, 605- 508 Italian creams, 475 jelly, 470 meringues, 651 modes of dressing maccaroni, 391 -393 ^ork cheese, 260 fack-bottle, 170 spring, 170 lam, apricot, or marmalade, 516 barberry, 526 cherry, 502 currant, best black 512 currant, black, 511 currant, red, superlative, 509 currant, white, a beautiful preserve, 510 damson, 519 gooseberry, red, 600 Jam, gooseberry, very fine, 500 green gooseberry, 499 greengage, 515 of mixed fruits, 483 of Mogul plums, 515 peach (or nectarine), 518 raspberry, 606 raspberry, very good, red or white, 60'/ raspberry, very rich, 606 rhubarb, 498 strawberry, 504 Jaumange, or jaune manger, called also Dutch flummery, 477 Jellies, call’s feet stock for, 4j3 to clarify calf’s feet stock for, 454 to clarify isinglass for, 454 fancy, 469 meat, for pies and sauces, 103 cheaper meat, 103 Jelly apple, 522 apple, exceedingly fine, 523 apple, calf’s feet, 464 barberry, 627 calf's feet, 461, 462 calf’s feet, modern varieties of, 4fiS calfs feet, strawberry, 468 lemon, calf’s feet, 467 orange, calf’s feet, 464 orange isinglass, 465 orange, very fine, 465 orange, Seville, very fine, 530 Constantia, 467 black currant, common, 511 black currant, fine, 511 currant, red, 508 currant, red, French, 509 red currant, superlative (Norman re- ceipt), 509 currant, white, very fine, 510 damson, 519 green gooseberry, 498 ripe gooseberry, 500, 501 red grape, 520 guava, English, 520 to extract the juice of plums foi, 497 mussel plum, 516 quince, 625 raspberry, 607, 508 rbubiirb isinglass, 468 Siberian crab, 526 tartlets, or custards, 875 straw'berry, very fine, 505 John Dories, small, baked (author’s receipt), 58 John Dory, to boil a, 58 Jewish almond pudding. 608 table, general directions for the, 8f/9 cookery, remarks on, 606 sausage, or Chorissa, 607 smoked beef, 606 Julep, mint (American), 562 Jumbles, 656 Kale, sea, to boil, 316 slewed in gravy (entremeti), 316 Kater’s, Captain, receipt for boiling pota- toes, 312
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