The cook and housewife's manual, a practical system of modern domestic cookery and family management / [C.I. Johnstone].

  • Christian Isobel Johnstone
Date:
[1829]
Catalogue details

Licence: Public Domain Mark

Credit: The cook and housewife's manual, a practical system of modern domestic cookery and family management / [C.I. Johnstone]. Source: Wellcome Collection.

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    French dishes of sd <indotteds. of veal . 337-38-39-40 of mutton . 341-2-3 of pig and hams 343-4 of vegetables and fruits .. . 355-6-7 forcemeats “ 3083 also many other dishes incidentally men- tioned. pastryic /. ; 357 Broiche paste ; 452 gateau de riz ; 443 chartreuse des pommes 424 mille feuilles ’ 426 souffiets : 2 427 Fruit, to take out stains of 511 pastes of 439 to store 4 224 fruit-cake, French . 359 Frying, directions for - 123 fats for ; 124-25 to fry collops, cutlets, chops, bacon and eggs, liver and ba. con, sausages, beef and venison collops, sweetbreads, ec. &c. . 125-26-27-28-29 herbs or crumbs . 130-31 tripe : - 180, 368 rabbits : . 306 toasts, Note : 318 fish : 7 ; 179 egg dishes ; 348-9 SEIS n't ; : 183 fruit cake : 359 sprats, smelts . 184-85 brioche au LE aids 452 pancakes : 2 408 Fricandeau : 285 fritters : . 409, 410 Fricandelle 373| Gallino rennet : : 504 Fricassee of chickens, white 308 Game, to choose ; 37 ala Paysanne - 347 observations on keep- of rabbits, No. 511. ing, Note 110and 84. of tripe, Nos. 626- ee 368 soups of, No. 97, and p. 151 Friar’s chicken ‘ 365 to roast 4 110-112 balsam ib. to boil 4 88 skill in cookery ‘of to pot, No. 4381. monks and friars 20-21 to devil : Fritters, batter for : 409 salmis of, in the French common : 3 ib. way t ; 348 rice : : ib. to ragout : s 312 apple : : 410 pies of . - 884-85 French, Note : ib. perigord-pie of part- potato - : 218 ridges j oyster 200 gravy of, to obtain, Fruit, to gather, No. 965 No. 296. jellies of 417-18, 430-31 variety of sauces for sweet dishes of 423-4 238-39, 210 French dishes of 357 toc 312 obs. on preserving to preserve jellies, jams, of Europe 374 &c. 430-31-32-33-34- Gateau de riz 443 35-36-37-38 de lievre 345 pies of : 388 | Gateaux de Nanterre, tarts of 389-390 Note z 452 puffs of =. . 392 de Compeigne_ ~ ib. puddings of 402-3 | Geese, how cured in France 494 dumplings of : 407 | General’s sauce, a_ store- French pudding of 406| sauce for fish : 248 fritters of 409-10] German onion beef 375 wines of 466- -69 duck with sour-crout ib. vinegars of 253 broth, or winter hotch- gruels of potch : 363 Deverages of, the Giblets, to stew 309 sick 480 soup of 154 spring fruit, or rhu- pie of 385 barb, to dress, Nos. Glasgow punch 458 203, 1124. Glazing 269 rhubarb pasty, No. 806. for pas 390