The cookmaid's complete guide, and the art of cookery made easy : being the best and easiest methods of correctly fulfilling all the duties of the cookmaid, in respectable families. With instructions for steaming; and the most exact directions ever given for properly preparing to cook, for cleanly and nicely cooking and genteely serving-up, all kinds of provisions ... The whole written from practice and experience / by a lady.

Date:
1850
Catalogue details

Licence: Public Domain Mark

Credit: The cookmaid's complete guide, and the art of cookery made easy : being the best and easiest methods of correctly fulfilling all the duties of the cookmaid, in respectable families. With instructions for steaming; and the most exact directions ever given for properly preparing to cook, for cleanly and nicely cooking and genteely serving-up, all kinds of provisions ... The whole written from practice and experience / by a lady. 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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    page Sweetbread, to fry . .61 Tarts, observations on . . 65 cranberry, to make . 71 fruit, do. . . .67 rhubarb, do. . . . 67 preserved fruit, do. . 68 plain paste for . . 67 sweet paste for . . 67 iceing for do. . . 68 Tartlets, as made by pastry cooks . . . 70 stringed paste for . 70 orange, to make . . 161 Tarragon vinegar, to make 161 Teal, to roast . . .112 Tongue, to prepare for pickling or salting 164 to prepare for boiling 19 to boil . . .19 Turkey, to boil . . . 23 stuffing for . . 24 accompaniments for . 24 sauces, and vegetables 24 to roast . . . 106 stuffing for . . .106 gravy for . . .107 to hash . . . . 148 Turbot, to boil . . .44 sauces for . . . 44 Turnip-tops, to boil . .139 Tripe, to boil . . . 25 sauce for . .25 to fry . . . . 61 Veal and rice, to boil. . 16 alamode, to make . . 145 breast of, to boil. . 16 to roast . . . 94 to ragout . .142 cutlets, to fry. . . 58 rich gravy for . .58 fillet of, to roast . . 92 stuffing for . . 93 gravy for . . 93 and ham pie . . 77 knuckle of, to boil. . 17 to stew with rice . 146 loin of, to roast . . 94 neck of, to boil . . 15 to roast . , . 94 page Veal, oyster of, to boil . 16 to roast . 93 pies, to make . . 76 sweetbreads, to roast. 95 to mince . . 148 broth, to make . . 132 Venison, haunch of, to roast . . . 10.3 gravy for . . .104 currant jelly sauce. . 104 fawn, a, to roast. . 104 Vermacelli pudding . . 69 Vegetables observations on 132 to prepare for boiling. 132 Vegetables proper for boiled beef . 11 12 roast beef . . . 87 boiled lamb . . 15 roast lamb . . .' 96 boiled mutton . . 13 roast mutton . . . 90 pickled pork . . 22 roast pork . . . 98 boiled veal. . .16 roast veal . . . 93 roast venison . .103 boiled rabbits. . . 23 Vegetables, to dress . . 132 asparagus . . .134 artichokes . . . 135 brocoli . . . . 136 broad beans . .135 cauliflower . . . 136 cabbages . . .138 carrots . . ..141 French beans . . 135 green peas . . .186 marrow, or gourds . I37 Jerusalem artichokes . 1.85 onions . . . 137 ■ potatoes. . . .137 new ditto . . . 13g parsnips . . .14] parsley, for garnish . Ml savoys . . . . 141 scarlet beans . . 135 sea kale. . . . .134 spinach . , .139 sprouts . „ . . 139