All about cookery : a collection of practical recipes, arranged in alphabetical order.

Date:
[18--?]
Catalogue details

Licence: Public Domain Mark

Credit: All about cookery : a collection of practical recipes, arranged in alphabetical order. Source: Wellcome Collection.

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    April—Plain Family Dinners for First Course.—Vermicelli soup; brill and shrimp sauce. Entries. — Fricrr- dcau of veal; lobster cutlets. Second Course.— Roast fore-quarter of lamb; boiled chickens; tongue; vegetables. Third (iourse.—Goslings; sea-kale; plum pudding ; whipped cream ; compete of rhubarb; dieesooakos; dessert. First Course.—Ox-tail soup; crimped oalmon. Entries.—Croquettes of chick- en ; mutton cutlets and soubise sauce. Second Course. — Roast fillet of veal; boiled bacon-cheek, garnished with sprouts; boiled capon; vegetables. Third Course.—Sea-kale; lobster salad; cabi- net pudding , ginger cream ; raspberry- jam tartlets ; rhunarb tai-t; macaroni; dessert. APP.IIj, Plain Family Dinners for. Sunday. — 1. Clear gravy soup. 2. Roast haunch of mutton, sea-kale, pota- toes. 3. Rhuliarb tart, custards in glasses. Monday.—1. Crimped skate and caper fiauce. ‘i. Boiled knuckle of veal and rice, cold mutton, ma^ed potatoes. 3. Baked plum-pudding. Tuesday.—1. Vegetable soup. 2. Toad- in-the-hoio, made from remains of cold mutton. 3. Stewed rhubarb and baked custard puddings. Wednesdaii.—1. Fried soles, anchovy sauce. 2. Boiled beef and carrots, suet dumplings. 3. Lemon pudding. Thursday.—1. Pea-soup, made with liquor that beef was boiled in. 2. Cold beef, mashed potatoes, mutton cutlets and tomato sauce. 3. Macaroni. Triday.—1. Bubblo-and squo.ak made with remains of cold beef, roast shoulder of veal stuffed, sjiinach and potatoes. 2. Boiled batter pmhling and sweet sauce. Saturday,—1. Stewed veal with vege- tables, made of remains of cold shoulder, broiled rump-steak and oyster .sauce. 2. Yeast dumplings. Sunday. Boiled salmon and dres.sed cucumber, anchovy satico. 2. Roast fore- quarter of lamb, spinach, potatoes, and mint sauce. 3. Rhubarb Lirt aud chooso- cakos. Monday. Curried salmon, made with rem.ains of salmon, dish of boiled rice. 2. Cold lamb, rump-steak and kidney pudding, potatoes. 3. Spinach and poached eggs. Tuetdav.~\. Scnbih nw-.tton broth with Arrowroot Biscuits pearl barley. 2, Boiled neck of mutton, caper sauce, suet dumplings, carrots. 3. Baked rice puddings. Wednesday.—1. Boiled mackerel and melted butter and fennel sauce, potatoes. 2. Roast fillet of veal, bacon and greoua. 3. Fig pudding. Thursday.—1. Flemish soup. 2. Roast loin of mutton, broccoli, potatoes, veal rolls made from remains of cold veaJ. 3. Boiled rhubarb pudding. Friday.—1. Irish stew or haricot for cold mutton, minced veal. 2. Half-pay pudding. Saturday.—1. Rump-steak pie, broiled mutton chops. 2. Baked arrowroot pud- ding. APRIL, Things in Season. Fhh.—Brill, carp, cockles, crabs, dory, flounders, ling, lob.sters, red and groy mullet, mussels, oysters, perch, prawns, salmon (hut rather scarce andexpensivof, shad, shrimps, skate, smelts, solos, tench, turbot, whitings. Meat.—Beef, lamb, mutton, veal. Poultry.—Chickens, ducklings, fowls, pigeons, pullets, rabbits. Game.—Leverets. Veyetahles.—Broccoli, celery, lettuces, young onions, parsnips, radishes, small salad, sea-kale, spinach, sprouts, various heibs. ArafL—Apples, nuts, pears, forced cherries, &c. for tarts, rhubarb, dried fruits, crystallized preserves. ARROWROOT BISCUITS, or Drops. ■ Ingredients.—\ lb. of butter, 6 eggs, ^ lb. of flour. (5 oz. of arrowroot, .■( lb. of ounded loaf sugar. Mode.—Beat the utter to a cream ; whisk the eggs to a strong froth, add them to the butter, stir in the flour a littls at a time, and beat the mixture well. Break down all the lumps from the arrowroot, and add that with the sugar to the other ingredients. Mix all well together, drop the dough on .^’.fftcrod tin, in pieces the size of a shilling, and bake the bi.scnits about I hour in a slow oven. If the whites of the eggs are sc])aratcd from the yolks, and both are beaten separately before being added to tho other iiiurodieiits, the buscuits will be much lighter. I'Sh*.— i hour. Avenuj/e cost, 2s. 6d. SuffHeM o m.iko from 3 to 4 dozen bisuiUA. so/iabU at any time.