The practical cook, English and foreign : containing a great variety of old receipts, improved and re-modelled, and many original receipts in English, French, German, Russian, Spanish, Polish, Dutch, American, Swiss, and Indian cookery ; with copious directions for the choice of all provisions, the laying out a table, giving small and large dinners, and the management of a cellar / by Joseph Bregion and Anne Miller.

  • Bregion, Joseph.
Date:
1845
Catalogue details

Licence: Public Domain Mark

Credit: The practical cook, English and foreign : containing a great variety of old receipts, improved and re-modelled, and many original receipts in English, French, German, Russian, Spanish, Polish, Dutch, American, Swiss, and Indian cookery ; with copious directions for the choice of all provisions, the laying out a table, giving small and large dinners, and the management of a cellar / by Joseph Bregion and Anne Miller. 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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    INDEX Apples, flank of, 441 compote of, 441 in syrup for present use, 264 Artichokes, a la Barigoule, 379 au nature], 309 in surprise, 305 in oil, 305 to boil, 303 to dress, 309 with butter, 304 with butter sauce, 304 with a white sauce, 305 Asparagus, to preserve during the winter, 308 with green peas, 306 Atelets, (explanation of terms), 40 Au naturel (explanation of terms), 40 Anchovies, to choose, 108 Bacon, to boil, 183 to boil a chine of, 183 to choose, 237 to dress, 234 Bain Marie pans, 7 Baked Bream (Cornish dish), 231 Ballachong, to make, 338 Barber (explanation of terms), 40 Barbels en Maigre with a Spanish sauce, 413 dressed in Champagne, 413 atter, for frying, 373 German, 260 ans, Entremets of, 306 Beef, observations on, 2 to carve au edge or aitch bone of, 18 to carve part of a sirloin of, 20 to carve a buttock of, 21 juice, 69 to boil an edge or aitch bone of, 181 to boil half a round of, 181 minced, 188 baked, 232 scarlet, 233 hunting, 235 mock Dutch, 238 hung, 239 Welsh, 239 to collar, 241 Brighton hunting, 243 fillets, mignons of, sautes a la Lyonaise, 386 steaks with potatoes, 386 fillet of, 387 fillets of, in their juice, 387 a sirloin of, to roast, 174 a fillet of, 175 hung, to prepare, 375 ribs of, to roast, 674 Beet-root, to dress, 301 Bengal chetncy, a good receipt for, 338 Bhusta, to make, 337 Bills of fare, on, 28 for plain family dinners, 30