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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    Love-apples—See Tomata- POUCE Oo Tease ‘ 236 Macaroni, or Italian soup t0.dreseis «- s ; Parisian pudding of rich pudding of in Camerani soup 335 Macaroons ‘ 445 Mackerel, to dress 181 pie of 190 to fry, No. 136 roe sauce of with fine herbs, the same as No. 688 Madeira wine jelly . + 417 Manheim rolls, to bake 45] Magnum bonums, to preserve 435 Maintenon-cutlets 287, 296 Marrow-bones, to cook 276 Marrow pudding - 398 Marmalade, Scotch orange 432 apricot and plum ib. smooth orange 433 transparent ° ib. apple ee Ste peach, nectarine, and quince, No. 973, ob- servations on Meat, to choose 36-7-8 to keep, No. 3, p. 91, 99; Nos. 25 & 20 to cure, to salt to hasten the process of making fit to dress, Note, 496 49] Melted butter, tomake 227-8-9 to recover if oiled, Note : so 228 lard 125 Melons, to preserve . 437 Milk, saloop and sago . 472 rice 4 : 47] coffee s F 479 sugared, or lait sucree 462 auldman’s - . 462 soupof . ‘ 162 porridge of Z 490 Milk punch : : 459 Mille feuille, or thousand- leaved cake, two ways : : 426 Millet pudding ‘ 400 Milcou : Z é 377 Mince pies, common and su- perlative 390-1 Mince-collops of veal, beef, hare, and venison 365-6 Mince of cold beef : 28] Mince of veal : ; and Nos. 636-37-38 loin of veal with, No. 643 of mutton $ 299 of pig, No. 656, also 540, 670-1 Mint sauce for lamb 236 Mock-turtle soup : 147 egg balls for 149 another soup 148 baked soup 149 calf’s head 293 Mock caviare 195 caper sauce < 237 tomata sauce . * 236 Moorfowl or grouse, to roast 112 pieon a : 384 soupsof , ° 151 and No. 97—See also Salmis, Devils, Nos. 517, 673-4 sauces for, Nos. 32, 296, 289 Mullet, to dress 187 Mullagatawny soup 146 as made in India ; -. B76 to boil rice for . 374 Mulled wine 459 Muscles, to stew 195, 203 to brown, in their own Juice, No. 180 soup of, observations, No. 164 catsup of . 259 Mushrooms, observations on 213 to stew white or brown 214 to grill, a la Borde- lais : : 215 sauces of 2 236 Beauvilliers’ sauce of 332 with veal sweetbreads, No. 634 with fowl, No. 514 with eggs, No. 568 catsup of 257 to pickle 263 powder of 251 Mustard, to make,various ways 256 whey of : Mutton, to choose 37 observations on keep- ing : 2 81 to boil y : ib. to roast ; 96 Gascon fashion 341 - to broil chops and steaks, 120, 126, 297 broth of scrag ; 83 broth of sheep’s head and trotters 370