The Lady's Own Cookery Book, and New Dinner-Table Directory;

Chapter I: Part 1

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Transcriber's Note

Obvious typographical errors have been corrected. A list of corrections is found at the end of the text. Inconsistencies in spelling and hyphenation have been maintained. A list of inconsistently spelled and hyphenated words is found at the end of the text.

Oe ligatures have been expanded.

THE
LADY'S
OWN COOKERY BOOK,

AND NEW

DINNER-TABLE DIRECTORY;

IN WHICH WILL BE FOUND
A LARGE COLLECTION OF
ORIGINAL RECEIPTS,

INCLUDING NOT ONLY

THE RESULT OF THE AUTHORESS'S MANY YEARS OBSERVATION,
EXPERIENCE, AND RESEARCH,

BUT ALSO THE
CONTRIBUTIONS
OF AN EXTENSIVE CIRCLE OF ACQUAINTANCE:

ADAPTED TO THE USE OF
PERSONS LIVING IN THE HIGHEST STYLE,

AS WELL AS THOSE OF
MODERATE FORTUNE.

Third Edition.

LONDON:
PUBLISHED FOR HENRY COLBURN.
1844.

PREFACE.

The Receipts composing the Volume here submitted to the Public have been collected under peculiarly favourable circumstances by a Lady of distinction, whose productions in the lighter department of literature entitle her to a place among the most successful writers of the present day. Moving in the first circles of rank and fashion, her associations have qualified her to furnish directions adapted to the manners and taste of the most refined Luxury; whilst long and attentive observation, and the communications of an extensive acquaintance, have enabled her equally to accommodate them to the use of persons of less ample means and of simpler and more economical habits.

When the task of arranging the mass of materials thus accumulated devolved upon the Editor, it became his study to give to them such a form as should be most convenient for constant reference. A glance at the "Contents," which might with equal propriety be denominated an Index, will, he flatters himself, convince the reader that this object has been accomplished. It will there be seen that the Receipts, upwards of SIXTEEN HUNDRED in number, are classed under Eleven distinct Heads, each of which is arranged in alphabetical order--a method which confers on this Volume a decided advantage over every other work of the kind, inasmuch as it affords all the facilities of a Dictionary, without being liable to the unpleasant intermixture of heterogeneous matters which cannot be avoided in that form of arrangement.

The intimate connexion between the Science of Cookery and the Science of Health, the sympathies subsisting between every part of the system and the stomach, and the absolute necessity of strict attention not less to the manner of preparing the alimentary substances offered to that organ than to their quality and quantity, have been of late years so repeatedly and so forcibly urged by professional pens, that there needs no argument here to prove the utility of a safe Guide and Director in so important a department of domestic economy as that which is the subject of this Volume. In many more cases, indeed, than the uninitiated would imagine, is the healthy tone of the stomach dependent on the proper preparation of the food, the healthy tone of the body in general on that of the stomach, and the healthy tone of the mind on that of the body: consequently the first of these conditions ought to command the vigilance and solicitude of all who are desirous of securing the true enjoyment of life--the _mens sana in corpore sano_.

The professed Cook may perhaps be disposed to form a mean estimate of these pages, because few, or no learned, or technical, terms are employed in them; but this circumstance, so far from operating to the disparagement of the work, must prove a strong recommendation to the Public in general. The chief aim, in fact, of the noble Authoress has been to furnish such plain directions, in every branch of the culinary art, as shall be really useful to English masters and English servants, and to the humble but earnest practitioner. Let those who may desire to put this collection of receipts to the test only give them a fair trial, neither trusting to conceited servants, who, despising all other methods, obstinately adhere to their own, and then lay the blame of failure upon the directions; nor committing their execution to careless ones, who neglect the means prescribed for success, either in regard to time, quantities, or cleanliness; and the result will not fail to afford satisfactory evidence of their pleasant qualities and practical utility.

CONTENTS.

PAGE
GENERAL DIRECTIONS 3

CATALOGUE OF THINGS IN SEASON--Fish--Game and
Poultry--Fruit--Roots and Vegetables 5
GENERAL RULES FOR A GOOD DINNER 13
Dinner for Fourteen or Sixteen 14
---- ---- Twelve or Fourteen 19
---- ---- Ten or Twelve 23
---- ---- Eight 26
---- ---- Six 29
---- ---- Four 32

SOUPS.

Almond 33
Asparagus ib.
Calf's-head 34
Carrot ib.
Clear ib.
---- herb 35
Cod's-head ib.
Crawfish ib.
----, or lobster ib.
Curry, or Mulligatawny 36
Eel ib.
Fish ib.
French ib.
Friar's chicken 37
Giblet ib.
Gravy 38
Hare ib.
Hessian 39
Mock-turtle ib.
Mulligatawny 41
Onion 42
Ox-head 43
Green pea ib.
Winter pea 44
Pea 45
Portable 46
Potato ib.
Rabbit ib.
Root ib.
Scotch leek 47
Soup, to brown or colour ib.
Soups and brown sauces, seasoning for ib.
Soups ib.
---- without meat 48
---- for the poor 49
---- and bouilli ib.
Soupe a-la-reine ib.
---- maigre 50
---- Sante 51
Spanish ib.
Turnip 52
Veal ib.
Vegetable ib.
Vermicelli 53
West India, or pepper-pot ib.
White 54

BROTHS.

Broth for the poor 57
---- ---- ---- sick ib.
Barley 58
Chervil ib.
Hodge-podge ib.
Leek porridge ib.
Madame de Maillet's ib.
Mutton 59
Pork ib.
Pottage ib.
Scotch pottage ib.
Scotch 60
Turnip ib.
Veal ib.

FISH.

Carp and tench 63
----, to stew ib.
Cod, to stew 64
----, ragout of ib.
----, head, to boil ib.
Crab, to dress 64
---- or lobster, to butter ib.
---- ---- ----, to stew 65
Crawfish, to make red ib.
Eels, to broil whole ib.
----, to collar 65
----, to fry 66
----, to pot ib.
----, to pickle ib.
----, to roast ib.
----, to spitchcock ib.
----, to stew 67
Fish, to recover when tainted ib.
----, in general, to dress 68
----, to dress in sauce ib.
----, hashed in paste ib.
----, to cavietch ib.
Gudgeon ib.
Haddock, to bake ib.
---- pudding 69
Herring ib.
Lampreys to pot ib.
Lobsters, to butter 70
----, to fricassee ib.
----, to hash ib.
----, to pot 71
----, to stew ib.
---- curry powder ib.
---- pates ib.
---- salad 72
Mackarel a la maitre d'hotel ib.
----, to boil ib.
----, to broil ib.
----, to collar ib.
----, to fry ib.
----, to pickle ib.
----, to pot ib.
----, to souse 73
---- pie ib.
Mullet, to boil ib.
----, to broil ib.
----, to fry ib.
Oysters, to stew ib.
----, ragout 74
----, to pickle ib.
---- pates ib.
Oyster loaves 75
---- pie ib.
Perch, to fricassee 76
Pike, to dress ib.
----, stuffed, to boil ib.
----, to boil a-la-Francaise ib.
----, to broil ib.
----, in Court Bouillon 77
----, fricandeau ib.
----, German way of dressing ib.
----, to pot ib.
----, to roast 78
----, au souvenir ib.
----, a la Tatare ib.
Salmon, to dress ib.
----, en caisses ib.
----, a la poele 79
Scallops ib.
Shrimps, to pot ib.
Smelts, to fry ib.
----, to pickle ib.
----, to pot 80
Soles, to boil ib.
----, to boil a-la-Francaise ib.
----, to stew ib.
Water Souchi ib.
Sprats, to bake 81
Sturgeon, to roast ib.
Turbot, to dress ib.
----, plain boiled 82
----, to boil ib.
----, to boil in gravy ib.
----, to boil in Court Bouillon with capers ib.
----, to fry 83
---- or barbel, glazed ib.
----, en gras ib.
----, or barbel, en maigre ib.
Turtle, to dress 84
Whiting, to dry ib.

MADE DISHES.

Asparagus forced in French rolls 85
Eggs, to dress ib.
----, buttered ib.
----, Scotch 86
----, for second course ib.
----, to fry as round as balls ib.
----, fricassee of ib.
----, a la creme ib.
Ham, essence of 87
Maccaroni in a mould of pie-crust ib.
---- ib.
Omelets 89
----, asparagus 90
----, French ib.
Ragout for made dishes ib.
Trouhindella ib.

MEATS AND VEGETABLES.

Artichokes, to fricassee 91
Bacon, to cure ib.
Barbicue ib.
Beef, alamode 92
---- ---- in the French manner ib.
----, rump, with onions 93
----, rump, to bake ib.
----, rump, cardinal fashion ib.
----, sausage fashion 94
----, ribs and sirloin ib.
----, ribs, en papillotes ib.
----, brisket, stewed German fashion 95
----, to bake ib.
----, bouilli ib.
----, relishing 96
----, to stew ib.
----, cold, to dress 97
----, cold boiled, to dress ib.
----, cold, to pot ib.
---- steaks, to broil ib.
---- ---- and oysters 98
---- (rump steaks) broiled, with onion gravy ib.
---- steaks, to stew 98
---- olives 99
----, pickle for ib.
----, to salt ib.
----, to dry 100
----, hung ib.
----, for scraping 101
----, Italian ib.
----, red ib.
----, collar of 102
Bisquet, to make ib.
Boar's-head, to dress whole 103
Brawn, to keep ib.
Hog's-head, like brawn ib.
Mock-brawn ib.
Cabbage, farced 104
Calf's-head ib.
----, like turtle ib.
----, to hash 105
----, fricassee 106
----, to pickle ib.
---- liver 107
Cauliflowers with white sauce ib.
Celery, to stew ib.
---- a-la-creme ib.
Collops, Scotch ib.
----, brown Scotch 108
----, white ib.
----, to mince 109
---- of cold beef ib.
Cucumbers, to stew ib.
Curry-powder ib.
----, Indian 110
Farcie 112
Forcemeat ib.
Fricandeau 113
Ham, to cure ib.
----, Westphalia, to cure 117
----, English, to make like Westphalia 119
----, green 120
----, to prepare for dressing without soaking ib.
----, to dress ib.
----, to roast 121
----, entree of ib.
----, toasts ib.
---- and chicken, to pot ib.
Herb sandwiches 122
Hog's puddings, black ib.
---- ----, white ib.
Kabob, an Indian ragout 123
Lamb, leg, to boil 124
---- ----, with forcemeat ib.
----, shoulder of, grilled ib.
----, to ragout ib.
----, to fricassee ib.
Meat, miscellaneous directions respecting 125
----, general rules for roasting and boiling ib.
----, half roasted or under done ib.
Mustard to make 126
Mutton, chine, to roast ib.
---- chops, to stew ib.
---- cutlets ib.
---- ----, with onion sauce ib.
---- hams, to make 127
----, haricot 127
----, leg ib.
----, leg, in the French fashion ib.
----, or beef, leg, to hash 128
----, loin, to stew ib.
----, neck, to roast ib.
----, neck, to boil ib.
----, neck, to fry 129
----, saddle, and kidneys ib.
----, shoulder, to roast in blood ib.
----, shoulder or leg, with oysters ib.
----, roasted, with stewed cucumbers ib.
----, to eat like venison 130
----, in epigram ib.
Mushrooms to stew brown ib.
Newmarket John ib.
Ox-cheek to stew ib.
Ox-tail ragout 131
Peas to stew ib.
----, green, to keep till Christmas 132
Pickle, red, for any meat ib.
Pie, beef-steak ib.
----, calf's-head ib.
----, mutton or grass-lamb ib.
----, veal 133
----, veal and ham ib.
----, veal olive ib.
----, beef olive ib.
Pig, to barbicue ib.
----, to collar ib.
----, to collar in colours 134
----, to pickle or souse ib.
----, to roast ib.
----, to dress lamb-fashion ib.
Pigs'-feet and ears, fricassee of 135
---- ---- ---- ----, ragout of ib.
Pig's-head, to roll ib.
Pilaw, an Indian dish ib.
Pork, to collar 136
----, to pickle ib.
----, chine, to stuff or roast ib.
---- cutlets 137
----, gammon, to roast ib.
----, leg, to broil ib.
----, spring, to roast ib.
Potatoes, to boil ib.
----, to bake 138
Potato balls ib.
Potatoes, croquets of ib.
----, to fry ib.
----, to mash 139
----, French way of cooking ib.
----, a-la-maitre d'hotel ib.
Rice to boil ib.
Rissoles ib.
Rice 140
Robinson, to make a 141
Salad, to dress ib.
Sausages, Bologna ib.
----, English ib.
----, Oxford 142
----, for Scotch collops ib.
----, veal ib.
----, without skins 143
Spinach, the best mode of dressing ib.
----, to stew ib.
Sweetbreads, ragout of 144
Savoury toasts, to relish wine 144
Tomato, to eat with roast meat 145
Tongues, to cure ib.
----, to smoke 146
----, to bake ib.
----, to boil ib.
----, to pot ib.
---- and udder to roast 147
----, sheep's, or any other, with oysters ib.
Tripe, to dress ib.
----, to fricassee ib.
Truffles and morels, to stew ib.
Veal, to boil 148
----, to collar ib.
----, to roast ib.
----, roasted, ragout of ib.
----, to stew 149
----, with rice, to stew ib.
----, served in paper ib.
----, bombarded ib.
---- balls 150
----, breast ib.
----, breast, with cabbage and bacon ib.
----, breast, en fricandeau ib.
----, breast, glazed brown ib.
----, breast, stewed with peas 151
----, breast, ragout ib.
---- collops, with oysters 151
---- collops, with white sauce 152
---- cutlets, to dress ib.
---- cutlets, larded ib.
----, fillet, to farce or roast ib.
----, fillet, to boil 153
----, half a fillet, to stew ib.
----, knuckle, white ib.
----, knuckle, ragout ib.
----, leg, and bacon, to boil 154
----, loin, to roast ib.
----, loin, to roast with herbs ib.
----, loin, fricassee of ib.
----, loin, bechamel 155
----, neck, stewed with celery ib.
---- olives ib.
---- rumps 156
----, shoulder, to stew ib.
---- steaks ib.
---- sweetbreads, to fry ib.
---- sweetbreads, to roast 157
Vegetables, to stew ib.
Venison, haunch, to roast ib.
----, to boil ib.
----, haunch, to broil 158
----, to recover when tainted ib.
----, red deer, to pot ib.
----, excellent substitute for ib.
Water-cresses, to stew 159

POULTRY.

Chicken, to make white 161
----, to fricassee ib.
----, white fricassee of 162
----, or fowl, cream of 163
----, to fry ib.
----, to heat ib.
----, dressed with peas ib.
---- and ham, ragout of ib.
----, or ham and veal pates 164
Duck, to boil ib.
----, to boil a-la-Francaise ib.
----, a-la-braise ib.
----, to hash 165
----, to stew with cucumbers ib.
----, to stew with peas ib.
Fowls, to fatten in a fortnight ib.
----, to make tender ib.
----, to roast with anchovies ib.
----, with rice, called pilaw ib.
----, to hash 166
----, to stew ib.
Goose, to stuff ib.
----, liver of, to dress ib.
Pigeons, to boil ib.
----, to broil 167
Pigeons, to jug 167
----, to pot ib.
----, to stew ib.
----, biscuit of 168
----, en compote ib.
----, a la crapaudine 169
----, in disguise ib.
----, in fricandeau ib.
----, aux poires 170
----, pompeton of ib.
----, au soleil ib.
----, a la Tatare, with cold sauce 171
----, surtout of ib.
Poultry, tainted, to preserve ib.
Pullets, with oysters ib.
----, to bone and farce 172
Rabbits, to boil ib.
----, to boil with onions ib.
----, brown fricassee of ib.
----, white fricassee of ib.
Turkey, to boil 173
---- with oysters ib.
---- a la daube ib.
----, roasted, delicate gravy for 174
---- or veal stuffing ib.

GAME.

Hare, to dress 175
----, to roast ib.
----, to hash 176
----, to jug ib.
----, to mince 177
----, to stew ib.
---- stuffing ib.
Partridge, to boil 177
----, to roast ib.
----, a la paysanne ib.
----, a la Polonaise ib.
----, a la russe 178
----, rolled ib.
----, stewed ib.
----, salme of ib.
----, to pot 179
---- pie ib.
Pheasant, to boil ib.
----, with white sauce 180
----, a la braise ib.
----, a l'Italienne ib.
Pheasant, pure of 181
Widgeon, to dress ib.
Wild-duck, to roast ib.
Woodcocks and snipes, to roast ib.
----, a la Francaise ib.
----, to pot ib.

SAUCES.

Anchovy, essence of 183
---- pickle ib.
---- sauce ib.
----, to recover ib.
Bacchanalian sauce 184
Bechamel ib.
Beef bouilli, sauce for ib.
---- a la russe, sauce for 185
Bread sauce ib.
---- ---- for pig ib.
Browning for made dishes ib.
Butter, to burn 186
----, to clarify ib.
----, plain melted ib.
----, to thicken for peas ib.
Caper sauce 187
Carp sauce ib.
----, light brown sauce for ib.
---- and tench, sauce for ib.
----, white sauce for ib.
----, or tench, Dutch sauce for 188
---- sauce for fish ib.
Cavechi, an Indian pickle ib.
Celery sauce, white 189
---- ----, brown ib.
Chickens, boiled, sauce for ib.
---- or game, sauce for ib.
----, white sauce for ib.
Consomme ib.
Cream sauce for white dishes 190
Cullis, to thicken sauces ib.
----, brown ib.
----, a la reine ib.
----, turkey 191
---- of veal, or other meat ib.
Dandy sauce, for all sorts of poultry and game ib.
Devonshire sauce 192
Ducks, sauce for ib.
Dutch sauce ib.
---- sauce for fish ib.
---- sauce for meat or fish ib.
---- sauce for trout 193
Egg sauce ib.
Exquisite, the ib.
Fish sauce ib.
---- sauce, excellent white 196
----, white sauce for, with capers and anchovies ib.
----, stock ib.
Forcemeat balls for sauces ib.
Fowls, white sauce for 197
---- of all kinds, or roasted mutton, sauce for ib.
General sauce 198
Genoese sauce, for stewed fish ib.
German sauce 198
Gravy, beef ib.
---- beef, to keep 199
----, brown ib.
Green sauce, for green geese or ducklings ib.
Ham sauce 200
Hare or venison sauce ib.
Harvey's sauce ib.
Hashes or fish, sauce for ib.
----, white, or chickens, sauce for ib.
Horseradish sauce ib.
Italian sauce 201
Ketchup ib.
Lemon sauce ib.
Liver sauce for boiled fowls ib.
Lobster sauce ib.
Marchioness's sauce 202
Meat jelly for sauces ib.
Mixed sauce ib.
Mushroom ketchup 203
---- sauce 204
Mutton, roasted, sauce for ib.
Onion sauce ib.
---- ----, brown ib.
Oyster sauce ib.
Pepper-pot ib.
Pike sauce 205
Piquante, sauce ib.
Poivrade sauce 206
Poor man's sauce ib.
Quin's fish sauce ib.
Ragout sauce ib.
Ravigotte, sauce ib.
---- ----, a la bourgeoise ib.
Relishing sauce 207
Remoulade, sauce ib.
Rice sauce 208
Richmond sauce ib.
Roast meat, sauce for ib.
Robert, sauce ib.
Salad sauce ib.
Shalot sauce 209
Spanish sauce ib.
Steaks, sauce for ib.
Sultana sauce ib.
Tomato ketchup ib.
---- sauce 210
Turkey, savoury jelly for ib.
---- or chicken sauce 211
---- or fowl, boiled, sauce for ib.
Venison sauce ib.
---- ----, sweet ib.
Walnut ketchup ib.
White sauce 213
---- wine sweet sauce ib.

CONFECTIONARY.

Almacks 215
Almond butter ib.
---- cheesecakes ib.
---- cream 216
---- paste ib.
---- puffs 217
Angelica, to candy ib.
Apples, to do ib.
----, (pippins) to candy ib.
----, (pippins) to dry ib.
----, to preserve green 218
----, (golden pippins) to preserve ib.
----, (crabs) to preserve ib.
----, (Siberian crabs) to preserve, transparent ib.
----, (golden pippins) to stew ib.
----, cheese 219
----, conserve of ib.
----, demandon ib.
----, fraise ib.
----, fritters 220
----, jelly ib.
----, (crab) jam or jelly 221
----, (pippin or codling) jelly ib.
---- and pears, to dry ib.
Apricots in brandy 222
---- chips ib.
---- burnt cream ib.
----, to dry ib.
----, jam 223
---- and plum jam ib.
---- paste ib.
----, to preserve ib.
----, to preserve whole 224
----, to preserve in jelly ib.
Bances, French ib.
Barberries, to preserve 225
Biscuits ib.
----, Dutch ib.
----, ginger 226
----, lemon ib.
----, ratafia ib.
----, table ib.
Blancmange ib.
----, Dutch 227
Bread ib.
----, diet ib.
----, potato 228
----, rice ib.
----, rye ib.
----, Scotch, short ib.
Loaves, buttered ib.
Loaf, egg 229
Buns ib.
----, Bath 230
----, plain ib.
Butter, to make without churning ib.
----, black ib.
----, Spanish 231
Cake ib.
----, excellent ib.
----, great ib.
----, light ib.
----, nice ib.
----, plain 232
----, very rich 232
----, without butter ib.
----, almond ib.
----, almond, clear 233
----, apple 234
----, apricot clear ib.
----, biscuit ib.
----, bread ib.
----, breakfast 235
----, breakfast, excellent ib.
----, breakfast, Bath ib.
----, butter ib.
----, caraway 236
----, caraway, small 237
----, cocoa-nut ib.
----, currant, clear ib.
----, egg ib.
----, enamelled ib.
----, Epsom ib.
----, ginger 238
----, ginger, or hunting ib.
----, gooseberry, clear ib.
----, Jersey ib.
----, Jersey merveilles ib.
----, London wigs 239
----, onion ib.
----, orange ib.
----, orange clove ib.
----, orange-flower 240
----, plum ib.
----, plum, clear ib.
----, Portugal ib.
----, potato ib.
----, pound ib.
----, pound davy 242
----, quince, clear ib.
----, ratafia ib.
----, rice ib.
----, rock 243
----, royal ib.
----, Savoy or sponge ib.
----, seed ib.
----, Shrewsbury 244
----, sponge 245
----, sugar ib.
----, sugar, little ib.
----, sweet ib.
----, tea ib.
----, tea, dry 246
----, thousand ib.
----, Tunbridge ib.
----, veal ib.
----, Yorkshire 247
Calves'-foot jelly ib.
Cheese, to make ib.
----, the best in the world 248
----, to stew 249
----, cream ib.
----, cream, Princess Amelia's ib.
----, cream, Irish ib.
----, rush 250
----, winter cream ib.
----, cream, to make without cream ib.
----, damson ib.
----, French 251
----, Italian ib.
----, lemon ib.
Cheesecakes ib.
----, almond 253
----, cocoa-nut ib.
----, cream ib.
----, curd 254
----, lemon ib.
----, orange ib.
----, Scotch ib.
Cherries, to preserve 255
----, to preserve (Morella) ib.
----, brandy 256
----, to dry ib.
----, dried, liquor for ib.
Cherry jam 257
Cocoa jam ib.
Cocoa-nut candy ib.
Coffee, to roast ib.
----, to make the foreign way ib.
Cream, to make rise in cold weather 258
----, to fry ib.
----, and curd, artificial ib.
----, of rice 259
----, almond ib.
----, barley ib.
----, French barley ib.
----, chocolate 260
----, citron ib.
----, clotted ib.
----, coffee ib.
----, eringo ib.
----, fruit 261
----, preserved fruit ib.
----, Italian ib.
----, lemon ib.
----, lemon, without cream 262
----, lemon, frothed ib.
----, orange ib.
----, orange, frothed 263
----, Imperial, orange ib.
----, pistachio ib.
----, raspberry ib.
----, ratafia ib.
----, rice ib.
----, runnet whey 264
----, snow ib.
----, strawberry ib.
----, sweetmeat ib.
----, whipt ib.
Cucumbers, to preserve green ib.
Curd, cream 265
----, lemon ib.
----, Paris ib.
Currants, to bottle ib.
----, or barberries, to dry 266
----, to ice ib.
----, white, to preserve ib.
Currant jam 267
----, jelly, black or red ib.
----, juice ib.
----, paste 268
Custard ib.
----, almond 269
Damsons, to bottle ib.
----, to dry ib.
----, to preserve without sugar 269
Dripping, to clarify for crust ib.
Dumplings ib.
----, currant 270
----, drop ib.
----, kitchen hard ib.
----, yest ib.
Eggs 271
----, whites of ib.
Figs, to dry ib.
Flowers, small, to candy ib.
----, in sprigs, to candy 272
Flummery, Dutch ib.
----, hartshorn ib.
Fondues 273
Fritters, Yorkshire ib.
Fruit, to preserve ib.
----, to preserve green ib.
----, of all sorts, to scald ib.
Gingerbread 274
----, thick 275
----, cakes or nuts ib.
Gooseberries, to bottle ib.
----, in jelly ib.
----, to preserve 276
----, paste of 277
Grapes, to dry ib.
----, to preserve ib.
Greengages, to preserve ib.
Hartshorn jelly 278
Hedgehog ib.
Ice and cream ib.
----, lemon 279
Iceing for cakes ib.
Jaunemange ib.
Jelly, coloured ib.
----, Gloucester 280
----, lemon ib.
----, nourishing ib.
----, orange ib.
----, restorative 281
----, strawberry ib.
----, wine ib.
Lemons or Seville oranges, to preserve 282
Lemon caudle ib.
---- or chocolate drops ib.
---- puffs 283
---- tart ib.
----, solid ib.
----, syrup of ib.
Macaroons ib.
Marmalade, citron ib.
----, cherry 284
----, orange ib.
----, Scotch, orange 285
----, red quince ib.
----, white quince 286
Marchpane ib.
Marrow pasties 287
Melons or cucumbers, to preserve ib.
Melon compote ib.
Mince-meat ib.
---- without meat 288
----, lemon 289
Mirangles ib.
Moss ib.
Muffins 290
Oranges, to preserve ib.
----, Seville, to preserve 291
Orange butter ib.
----, candied ib.
---- cream ib.
---- jelly 292
---- paste ib.
---- puffs ib.
---- sponge 293
---- and lemon syrup ib.
Oranges for a tart ib.
Orange tart ib.
Panada 294
Pancakes ib.
----, French 295
----, Grillon's ib.
----, quire of paper ib.
----, rice ib.
Paste ib.
----, for baking or frying ib.
----, for pies 296
----, for raised pies ib.
----, for tarts ib.
----, for tarts in pans ib.
----, for small tartlets ib.
----, potato ib.
----, rice 297
----, royal ib.
----, short or puff ib.
----, short ib.
----, short, with suet 298
----, sugar ib.
Peaches, to preserve in brandy ib.
Pears, to pot 299
----, to stew 300
Pie, chicken ib.
----, giblet ib.
----, common goose ib.
----, rich goose ib.
----, ham and chicken ib.
----, hare 301
----, lumber ib.
----, olive ib.
----, partridge ib.
----, rich pigeon 302
----, high veal ib.
----, vegetable ib.
----, Yorkshire Christmas ib.
Pineapple, to preserve in slices ib.
---- chips 303
Plums, to dry green ib.
----, green, jam of ib.
----, great white, to preserve 304
Posset ib.
----, sack ib.
----, sack, without milk ib.
----, sack, or jelly 305
Puffs ib.
----, cheese ib.
----, chocolate ib.
----, German ib.
----, Spanish 306
Pudding ib.
----, good ib.
----, very good ib.
----, excellent 307
----, plain ib.
----, scalded 307
----, sweet ib.
----, all three ib.
----, almond ib.
----, amber 308
----, Princess Amelia's ib.
----, apple-mignon ib.
----, apple ib.
----, arrow-root 309
----, pearl barley ib.
----, batter ib.
----, plain batter ib.
----, Norfolk batter 310
----, green bean ib.
----, beef-steak ib.
----, bread ib.
----, bread, rich 311
----, bread and butter ib.
----, raisin-bread ib.
----, buttermilk ib.
----, carrot ib.
----, Charlotte 312
----, cheese ib.
----, citron ib.
----, cocoa-nut ib.
----, college 313
----, new college ib.
----, cottage 314
----, currant ib.
----, custard ib.
----, fish 315
----, French ib.
----, gooseberry ib.
----, hunters' 316
----, jug ib.
----, lemon ib.
----, small lemon ib.
----, maccaroni ib.
----, marrow ib.
----, Nottingham 317
----, oatmeal ib.
----, orange ib.
----, paradise 318
----, pith 319
----, plum ib.
----, plum, rich 320
----, potato ib.
----, Pottinger's 321
----, prune ib.
----, quaking ib.
----, ratafia 322
----, rice ib.
----, plain rice ib.
----, ground rice 323
----, rice, hunting ib.
----, kitchen rice ib.
----, rice plum ib.
----, small rice ib.
----, Swedish rice ib.
----, rice white pot 324
----, sago ib.
----, spoonful ib.
----, plain suet ib.
----, tansy ib.
----, tapioca 325
----, neat's tongue ib.
Quatre fruits ib.
Quinces, to preserve ib.
Ramaquins 326
Raspberries, to preserve 327
----, to preserve in currant jelly ib.
----, jam 328
----, paste ib.
Rice crust, apple tart with 329
Rolls ib.
----, excellent ib.
----, little 330
----, breakfast ib.
----, Brentford ib.
----, Dutch ib.
----, French 331
----, Milton 332
Runnet ib.
Rusks ib.
----, and tops and bottoms ib.
Sally Lunn 333
Slipcote ib.
Souffle ib.
---- of apples and rice ib.
Strawberries, to preserve for eating with cream 334
Strawberries, to preserve in currant jelly 334
----, to preserve in gooseberry jelly 335
----, jam ib.
Sugar, to clarify ib.
Syllabub 336
----, everlasting ib.
----, solid ib.
----, whipt ib.
Taffy 337
Trifle ib.
Trotter jelly ib.
Veal and ham pates ib.
Venison pasty 338
Vol-au-vent ib.
Wafers ib.
----, sugar ib.
Walnuts, to preserve ib.
----, white ib.
Whey, mustard ib.
Yest ib.
----, excellent 340
----, potato ib.

PICKLES.

General Directions 341
Almonds, green ib.
Artichokes ib.
----, to boil in winter ib.
Asparagus 342
Barberries ib.
Beet-root ib.
---- and turnips 343
Cabbage ib.
----, red ib.
Capers 344
Capsicum ib.
Cauliflower ib.
Clove gilliflower, or any other flower, for salads ib.
Codlings ib.
Cucumbers 345
----, large, mango of 346
----, sliced ib.
----, stuffed ib.
----, to preserve 347
French beans 348
Herrings, to marinate 349
----, red, trout fashion ib.
India pickle, called Picolili ib.
Lemons 350
----, or oranges 352
Mango cossundria 353
Melons ib.
----, to imitate mangoes ib.
----, or cucumbers, as mangoes ib.
Mushrooms 354
----, brown 356
----, to dry ib.
----, liquor and powder ib.
Mustard pickle ib.
Nasturtiums 357
Onions ib.
----, Spanish, mango of 358
Orange and lemon-peel ib.
Oysters ib.
Peaches, mango of 359
Purslain, samphire, broom-buds, &c. 360
Quinces ib.
Radish pods ib.
Salmon 361
----, to marinate 362
Samphire ib.
Smelts ib.
Suckers ib.
Vinegar, for pickling ib.
----, camp 363
----, Chili ib.
----, elder-flower ib.
----, garlic 364
----, gooseberry ib.
----, plague or four thieves' 365
----, raisin ib.
----, raspberry ib.
Walnuts, black 366
----, green 367
----, ketchup of ib.

WINES, CORDIALS, LIQUEURS, &c.

Ale, to drink in a week 369
----, very rare ib.
----, orange ib.
Aqua mirabilis 370
Bitters ib.
Cherry brandy ib.
Cherry water, cordial ib.
Cordial, very fine 371
Cup ib.
Elder-flower water ib.
Elder-berry syrup ib.
Ginger beer 372
Imperial 373
Lemonade ib.
----, clarified 374
----, milk ib.
----, transparent ib.
Lemon water ib.
Mead ib.
Mithridate brandy 375
Nonpareil ib.
Noyau 376
Orange juice ib.
Oranges, or lemons, spirit of ib.
Orange-water, cordial ib.
Orgeat ib.
Punch, excellent 377
----, milk ib.
----, Norfolk ib.
----, Roman 378
Raspberry liqueur ib.
---- vinegar ib.
Ratafia brandy ib.
Shrub 379
----, currant ib.
Spruce beer ib.
Wine, bittany 379
----, champagne, sham 380
----, cherry ib.
----, cowslip ib.
----, currant 381
----, currant, or elder 382
----, currant, black ib.
----, currant, red ib.
----, currant, red or white ib.
----, damson 383
----, elder ib.
----, elder flower 385
----, frontiniac, sham ib.
----, mixed fruit ib.
----, ginger ib.
----, gooseberry 386
----, grape 387
----, lemon 388
----, madeira, sham ib.
----, orange ib.
----, port, sham 389
----, raisin ib.

THE
LADY'S OWN COOKERY BOOK.

GENERAL DIRECTIONS.

The following directions may appear trite and common, but it is of the greatest consequence that they be strictly observed:

Attend to minute cleanliness. Never wipe a dish, bowl, or pan, with a half dirty napkin, or give the vessel a mere rinse in water and think that it is then fit for use. See that it be dried and pure from all smell before you put in any ingredient.

Never use the hands when it is possible to avoid it; and, when you do, have a clean basin of water to dip them in, and wipe them thoroughly several times while at work, as in mixing dough, &c.

Use silver or wooden spoons; the latter are best for all confectionery and puddings. Take care that the various spoons, skewers, and knives, be not used promiscuously for cookery and confectionery, or even for different dishes of the same sort.

If an onion is cut with any knife, or lies near any article of kitchen use, that article is not fit for service till it has been duly scoured and laid in the open air. The same remark applies to very many strong kitchen herbs. This point is scarcely ever enough attended to.

In measuring quantities, be extremely exact, having always some particular vessel set apart for each ingredient (best of earthenware, because such cannot retain any smell) wherewith to ascertain your quantities. Do nothing by guess, how practised soever you may deem yourself in the art: nor say "Oh! I want none of your measures for such a thing as a little seasoning," taking a pinch here and there. Be assured you will never in that way make a dish, or a sauce, twice in the same manner; it may be good by _chance_, but it will always be a _chance_, and the chances are very much against it; at all events it will not be precisely the _same_ thing, and precision is the very essence of good cookery.

The French say _Il faut que rien ne domine_--No one ingredient must predominate. This is a good rule to please general taste and great judges; but, to secure the favour of a particular palate it is not infallible: as, in a good herb soup, for instance, it may better delight the master or mistress that some one herb or savoury meat _should_ predominate. Consult, therefore, the peculiarities of the tastes of your employer; for, though a dish may be a good dish of its kind, if it is not suited to the taste of the eater of what avail is it?

Let not the vanity of the cook induce you to forget the duty of a servant, which is, in the first place, to please his master: be particular, therefore, in enquiring what things please your employer. Many capital cooks will be found for great feasts and festivals, but very few for every-day service, because this is not "eye-service," but the service of principle and duty. Few, indeed, there are who will take equal pains to make one delicate dish, one small exquisite dinner, for the three hundred and sixty-five days in the year; yet this is by far the most valuable attainment of the two.

The great secret of all cookery consists in making fine meat jellies; this is done at less expence than may be imagined by a _careful, honest_ cook. For this purpose let all parings of meats of every kind, all bones, however dry they may appear, be carefully collected, and put over a very slow fire in a small quantity of water, always adding a little more as the water boils down. Skim this juice when cool: and, having melted it a second time, pass it through a sieve till thoroughly pure: put no salt or pepper; use this fine jelly for any sauce, adding herbs, or whatever savoury condiments you think proper, at the time it is used.

Be careful all summer long to dry vegetables and herbs. Almost every herb and vegetable may be dried and preserved for winter use; for on these must chiefly depend all the varied flavours of your dishes. Mushrooms and artichokes strung on a string, with a bit of wood knotted in between each to prevent their touching, and hung in a dry place, will be excellent; and every species of culinary herb may be preserved either in bottles or paper bags.

A CATALOGUE OF THINGS IN SEASON.

JANUARY.

_Fish._

Cod, skate, thornback, salmon, soles, eels, perch, carp, tench, flounders, prawns, lobsters, crabs, shrimps, cockles, muscles, oysters, smelts, whiting.

_Game and Poultry._

Hares, pheasants, partridges, wild ducks, widgeon, teal, capons, pullets, fowls, chickens, squab-pigeons, tame rabbits, woodcocks, snipes, larks, blackbirds, and wood-pigeons.

_Fruit._

Portugal grapes, the Kentish russet, golden French kirton, Dutch pippins, nonpareils, pearmains, russetting apples, and all sorts of winter pears.

_Roots and Vegetables._

Many sorts of cabbages, savoys, sprouts, and greens, parsnips, carrots, turnips, potatoes, celery, endive, cabbage-lettuces, leeks, onions, horseradish, small salad under glasses, sweet herbs, and parsley, green and white brocoli, beet-root, beet-leaves and tops, forced asparagus, cucumbers in hotbeds, French beans and peas in the hothouse.

FEBRUARY.

_Fish._

Cod, skate, thornback, salmon, sturgeon, soles, flounders, whitings, smelts, crabs, lobsters, prawns, shrimps, oysters, eels, crawfish, carp, tench, and perch.

_Game and Poultry._

Hares and partridges till the 14th. Turkeys, capons, pullets with eggs, fowls, chickens, tame rabbits, woodcocks, snipes, all sorts of wild-fowl, which begin to decline in this month.

_Fruit._

Nearly the same as last month.

_Roots and Vegetables._

The same as last month.

MARCH.

_Fish._

Cod and codlings, turbot, salmon, skate, thornback, smelts, soles, crabs, lobsters, prawns, flounders, plaice, oysters, perch, carp, tench, eels, gudgeons, mullet, and sometimes mackerel, comes in.

_Poultry._

Turkeys, pullets, fowls, chickens, ducklings, tame rabbits, pigeons, guinea-fowl.

_Fruit._

Pineapples, the golden ducket, Dorset pippins, rennetings, Loan's pearmain, nonpareils, John apples, the later bonchretien and double-blossom pears.

_Roots and Vegetables._

Carrots, parsnips, turnips, potatoes, beet, leeks, onions, green and white brocoli, brocoli sprouts, brown and green cole, cabbage sprouts, greens, spinach, small salad, parsley, sorrel, corn salad, green fennel, sweet herbs of all sorts, cabbage lettuces, forced mushrooms, asparagus forced, cucumbers in hotbeds, French beans and peas in hothouses, and young radishes and onions.

APRIL.

_Fish._

Salmon, turbot, mackerel, skate, thornback, red and grey mullet, gurnets, pipers, soles, lobsters, oysters, prawns, crawfish, smelts, carp, perch, pike, gudgeons, eels, and plaice.

_Game and Poultry._

Pullets, fowls, chickens, ducklings, pigeons, tame rabbits, and sometimes young leverets, guinea-fowl.

_Fruit._

A few apples and pears, pineapples, hothouse grapes, strawberries, cherries, apricots for tarts, and green gooseberries.

_Roots and Vegetables._

Carrots, potatoes, horseradish, onions, leeks, celery, brocoli sprouts, cabbage plants, cabbage lettuce, asparagus, spinach, parsley, thyme, all sorts of small salads, young radishes and onions, cucumbers in hotbeds, French beans and peas in the hothouse, green fennel, sorrel, chervil, and, if the weather is fine, all sorts of sweet herbs begin to grow.

MAY.

_Fish._

Turbot, salmon, soles, smelts, trout, whiting, mackerel, herrings, eels, plaice, flounders, crabs, lobsters, prawns, shrimps, crawfish.

_Game and Poultry._

Pullets, fowls, chickens, guinea-fowl, green geese, ducklings, pigeons, tame rabbits, leverets, and sometimes turkey poults.

_Fruit._

Strawberries, green apricots, cherries, gooseberries, and currants, for tarts, hothouse pineapples, grapes, apricots, peaches, and fine cherries.

_Roots and Vegetables._

Spring carrots, horseradish, beet-root, early cauliflower, spring cabbage, sprouts, spinach, coss, cabbage, and Silesia lettuces, all sorts of small salads, asparagus, hotspur beans, peas, fennel, mint, balm, parsley, all sorts of sweet herbs, cucumbers and French beans forced, radishes, and young onions, mushrooms in the cucumber beds.

JUNE.

_Fish._

Turbot, trout, mackerel, mullet, salmon, salmon trout, soles, smelts, eels, lobsters, crabs, crawfish, prawns, and shrimps.

_Game and Poultry._

Spring fowls, and chickens, geese, ducks, turkey poults, young wild and tame rabbits, pigeons, leverets, and wheatears.

_Fruit._

Pineapples, currants, gooseberries, scarlet strawberries, hautboys, several sorts of cherries, apricots, and green codlings.

_Roots and Vegetables._

Young carrots, early potatoes, young turnips, peas, garden beans, cauliflowers, summer cabbages, spinach, coss, cabbage, and Silesia lettuces, French beans, cucumbers, asparagus, mushrooms, purslain, radishes, turnip-radishes, horseradish, and onions.

JULY.

_Fish._

Turbot, salmon, salmon trout, Berwick and fresh water trout, red and grey mullet, Johndories, skate, thornback, maids, soles, flounders, eels, lobsters, crawfish, prawns, and shrimps.

_Game and Poultry._

Leverets, geese, ducks and ducklings, fowls, chickens, turkey poults, quails, wild rabbits, wheatears, and young wild ducks.

_Fruit._

Pineapples, peaches, apricots, scarlet and wood strawberries, hautboys, summer apples, codlings, summer pears, green-gage and Orleans plums, melons, currants, gooseberries, raspberries, cherries of all kinds, and green walnuts to pickle.

_Roots and Vegetables._

Carrots, potatoes, turnips, onions, cauliflowers, marrowfat and other peas, Windsor beans, French beans, mushrooms, sorrel, artichokes, spinach, cabbages, cucumbers, coss and cabbage lettuces, parsley, all sorts of sweet and potherbs, mint, balm, salsify, and field mushrooms.

AUGUST.

_Fish._

Codlings, some turbot, which goes out this month, skate, thornback, maids, haddock, flounders, red and grey mullet, Johndories, pike, perch, gudgeons, roach, eels, oysters, crawfish, some salmon, salmon trout, Berwick and fresh water trout.

_Game and Poultry._

Leverets, geese, turkey poults, ducks, fowls, chickens, wild rabbits, quails, wheatears, young wild ducks, and some pigeons.

_Fruit._

Pineapples, melons, cherries, apricots, peaches, nectarines, apples, pears, all sorts of plums, morella cherries, filberts and other nuts, currants, raspberries, late gooseberries, figs, early grapes, mulberries, and ripe codlings.

_Roots and Vegetables._

Carrots, parsnips, turnips, potatoes, onions, horseradish, beet-root, shalots, garlic, cauliflower, French beans, later peas, cucumbers, cabbages, sprouts, coss lettuce, endive, celery, parsley, sweet herbs, artichokes, artichoke suckers, chardoons, mushrooms, and all sorts of small salads.

SEPTEMBER.

_Fish._

Cod, codlings, skate, thornback, haddocks, soles, whitings, herrings come in full season, salmon, smelts, flounders, pike, perch, carp, tench, eels, lampreys, oysters, cockles, muscles, crawfish, prawns, and shrimps.

_Game and Poultry._

Hares, leverets, partridges, quails, young turkeys, geese, ducks, capons, pullets, fowls, chickens, pigeons, wild and tame rabbits, wild ducks, widgeon, teal, plover, larks, and pippets.

_Fruit._

Pineapples, melons, grapes, peaches, plums, nectarines, pears, apples, quinces, medlars, filberts, hazel nuts, walnuts, morella cherries, damsons, white and black bullace.

_Roots and Vegetables._

Carrots, parsnips, potatoes, turnips, leeks, horseradish, beet-root, onions, shalots, garlic, celery, endive, coss and cabbage lettuces, artichokes, French beans, latter peas, mushrooms, cucumbers, red and other cabbages, cabbage plants, Jerusalem artichokes, parsley, sorrel, chervil, thyme, all sorts of sweet herbs, mint, balm, all sorts of small salad.

OCTOBER.

_Fish._

Cod, codlings, brill, haddocks, whiting, soles, herrings, cole-fish, halibut, smelts, eels, flounders, perch, pike, carp, tench, oysters, cockles, muscles, lobsters, crabs, crawfish, prawns, and shrimps.

_Game and Poultry._

Hares, leverets, pheasants, partridges, moor-game, grouse, turkeys, geese, ducks, capons, pullets, fowls, chickens, pigeons, wild and tame rabbits, all sorts of wild-fowl, larks, plovers, woodcocks, snipes, wood-pigeons, pippets.

_Fruit._

Pineapples, peaches, grapes, figs, medlars, all sorts of fine apples and pears, white plums, damsons, white and black bullace, quinces, filberts, walnuts, and chesnuts.

_Roots and Vegetables._

Carrots, parsnips, potatoes, turnips, leeks, horseradish, onions, shalots, garlic, beet-root, artichokes, latter cauliflowers, red and white cabbages, savoys, cabbage plants, green and white brocoli, chardoons, green and brown cole, celery, endive, spinach, sorrel, chervil, parsley, purslain, all sorts of sweet herbs, coss and cabbage lettuces, rocambole, and all sorts of small salads.

NOVEMBER.

_Fish._

Cod, salmon, herrings, barbel, halibut, smelts, flounders, whiting, haddock, pipers, gurnets, pike, perch, carp, tench, eels, lobsters, crabs, oysters, muscles, cockles, crawfish, prawns, and shrimps.

_Game and Poultry._

The same as last month.

_Fruit._

Pineapples, all sorts of winter pears, golden pippins, nonpareils, all sorts of winter apples, medlars, white and black bullace, and walnuts kept in sand.

_Roots and Vegetables._

Turnips, potatoes, carrots, parsnips, beets, chardoons, onions, shalots, garlic, rocambole, cauliflowers in the greenhouse, red and other cabbages, savoys, cabbage plants, winter spinach, forced asparagus, late cucumbers, forced mushrooms, parsley, sorrel, chervil, thyme, all sorts of sweet herbs, celery, endive, cabbage lettuces, brown and green cole, and all sorts of small salads under glasses.

DECEMBER.

_Fish._

Cod, codlings, halibut, skate, sturgeon, soles, salmon, gurnets, haddock, whiting, sometimes turbots come with the soles, herrings, perch, pike, carp, tench, eels, lobsters, crabs, crawfish, muscles, cockles, prawns, shrimps, Thames flounders, and smelts.

_Game and Poultry._

Hares, pheasants, partridges, moor or heath game, grouse, turkeys, geese, capons, pullets, fowls, chickens, all sorts of wild-fowl, wood cocks, snipes, larks, wild and tame rabbits, dottrels, wood-pigeons, blackbirds, thrushes, plover both green and grey.

_Fruit._

All sorts of winter pears and apples, medlars, chesnuts, Portugal grapes and grapes hung in the room, and walnuts kept in sand.

_Roots and Vegetables._

Same as the last month.

* * * * *

Beef, mutton, and veal, are in season all the year; house lamb in January, February, March, April, May, October, November, and December. Grass lamb comes in at Easter and lasts till April or May; pork from September till April or May; roasting pigs all the year; buck venison in June, July, August, and September; doe and heifer venison in October, November, December, and January.

GENERAL RULES FOR A GOOD DINNER.

There should be always two soups, white and brown, two fish, dressed and undressed; a bouilli and petits-pates; and on the sideboard a plain roast joint, besides many savoury articles, such as hung beef, Bologna sausages, pickles, cold ham, cold pie, &c. some or all of these according to the number of guests, the names of which the head-servant ought to whisper about to the company, occasionally offering them. He should likewise carry about all the side-dishes or _entrees_, after the soups are taken away in rotation. A silver lamp should be kept burning, to put any dish upon that may grow cold.

It is indispensable to have candles, or plateau, or epergne, in the middle of the table.

Beware of letting the table appear loaded; neither should it be too bare. The soups and fish should be dispatched before the rest of the dinner is set on; but, lest any of the guests eat of neither, two small dishes of pates should be on the table. Of course, the meats and vegetables and fruits which compose these dinners must be varied according to the season, the number of guests, and the tastes of the host and hostess. It is also needless to add that without iced champagne and Roman punch a dinner is not called a dinner.

These observations and the following directions for dinners are suitable to persons who chuse to live _fashionably_; but the receipts contained in this book will suit any mode of living, and the persons consulting it will find matter for all tastes and all establishments. There is many an excellent dish not considered adapted to a fashionable table, which, nevertheless, is given in these pages.

A DINNER FOR FOURTEEN OR SIXTEEN PERSONS.

N.B. It is the fashion to lay two table-cloths, and never to leave the table uncovered. Of course, the individual things must be varied according to the season.

FIRST COURSE.

Queen Soup, white,
removed by
Plain boiled Turbot.

Petits Pates of Oysters.

+----------+
| Plateau, |
| or |
| Epergne, |
| or |
| Candles. |
+----------+

Petits Pates of Chickens.

Herb Soup, brown,
removed by
Dressed fish (Salmon.)

Remove the whole and set on as follows:--

Sweetbreads, Stewed Beef, Small
larded. with Beef
Vegetables. Pies.

Reindeer Tongues, Dressed Peas. Rissoles of
highly dressed in Veal and Ham,
sauce. served
in sauce.

Mutton Stuffed Cabbage. Supreme of
Cutlets Fowls.
glazed in
onion sauce.

Vol-au-vent. Roasted Turkey, Small breast
with truffles, of Veal
morels, chesnuts, &c. glazed brown, with
Peas under.

On the sideboard, fish sauces, cold pie, hot ham, saddle of mutton
roasted; pickles, cucumbers, salad, mashed potatoes, greens, and
cauliflowers, crumbs of bread, and grated Parmesan cheese. These
should be handed round, to eat with soup, or game, or fowl, if liked.

SECOND COURSE.

Larded Hare,
removed by
Souffle[16-*].
Cauliflower, Orange
with cheese. Jelly.
Apples
in compote.

Dressed Italian
Pigeons. Cream.
Creams
in
Glasses.

Small Puddings, Two roasted Pheasants, Jerusalem
with sauce. one larded, Artichokes.
one plain,
removed by
Fondu[16-+].

[16-*] Light sweet Pudding.

[16-+] Melted Cheese.

Remove the whole.

THIRD COURSE.

Gruyere[17-*]
Pickles. Cheese Pickles.
and
Schabzieger[17-*].

Anchovies. Kipper Salmon.
Stilton
and
Parmesan.

Radishes, cucumbers, salad, butter, &c. to be handed from the side
table.

[17-*] Swiss cheeses.

DESSERT.

Cream Ice,
Pistachio Nuts and removed by Figs.
Orange chips. a Preserved
Pineapple.

Dried Cake. Preserved
Sweetmeats. Plums.

Almonds Cake. Preserves of
and Raisins. Apricots.

Brandy Water Ice Sugared
Cherries. a la Macedoine, Walnuts.
removed by
Grapes.

DINNER FOR TWELVE OR FOURTEEN PERSONS.

FIRST COURSE.

White Soups,
Lamb Cutlets and removed by plain Fish: Stewed Chicken.
Asparagus sauce. removed by Bouilli,
dressed according to any
of the various receipts.

Pates.

Dressed Vegetable
Fricandeau, or in a mould. Beef Olives.
Sorrel sauce.
+----------+
| |
| Plateau. |
| |
Small +----------+ Small Ham,
savoury Pies. glazed.
Macaroni
in a mould.

Pates.

Breast of Veal, stewed
white, as per receipt.
Dressed Eggs. Small Ragout of
Any of the Brown Soups, Mutton.
removed by any of the
dressed Fish.

Sideboard furnished with plain joint and vegetables of all sorts,
pickles, &c.

SECOND COURSE.

Charlotte. Plover's Eggs.
Grouse.

Tart.

Trifle.

Fried Artichokes. Dressed Sea Kale.

Leveret.

THIRD COURSE.

Various Cheeses,
with
Red Herring.

Savoury Toasts.

Savoury Toasts.

Potted Game.

DESSERT.

Ice Water,
Chesnuts. removed by Walnuts.
Pineapple.

Various
Cake.
Plums. Pears.
Ice Cream,
removed by
Peaches.

DINNER FOR TEN OR TWELVE PERSONS.

FIRST COURSE.

Scotch Collops, Brown Soup, Ragout of
brown. removed by Ham.
Fish,
removed by
Boiled Turkey,
white sauce.

Vol-au-vent Fricandeau,
of Chicken. +----------+ with Spinach.
| |
| Plateau. |
| |
Cutlets with +----------+ Rissoles
Tomata sauce. of Fowl.
White Soup,
removed by
Dressed Fish,
removed by
Macaroni Roast Mutton. Pates
in paste. of Veal.

Sideboard--salad, brocoli, mashed potatoes, cold pie, potted meats.

SECOND COURSE.

Orange Jelly. Peahen, Plum Puddings.
larded.

Tart, Two Eggs, with
Sponge Cake, Wild Fowls. white sauce,
with Custard. cheesecakes.

Sideboard, Sea Kale, Pickles, Greens, Potatoes.

THIRD COURSE.

Gruyere--Schabzieger.
Butter. Celery.
Grated Parmesan.

Salad.

DESSERT.

Ice.
Biscuits. Currants.
Apricots.

Cakes.

Peaches.
Gooseberries. Wafers.
Ice.

DINNER FOR EIGHT PERSONS.

FIRST COURSE.

Dressed Pates of Veal
Asparagus. and Ham.
Fish,
removed by
Loin of Mutton,
rolled with
Tomata sauce.

Soup,
removed by
Roast Neck of Veal,
with rich white sauce
and Mushrooms.
Macaroni. Stewed Spinach.

Sideboard, a bouilli, a joint, pickles, plain boiled vegetables, &c.

SECOND COURSE.

Stewed Pigeons,
Dressed removed by Dressed
Eggs. a Fondu. French beans.

Roast Fowl,
Fried with Dressed Ham.
Artichokes. Water Cresses,
removed by
Souffle.

When a plain roast fowl, there should be on the sideboard egg sauce or
bread sauce; if a plain duck, wine sauce or onion sauce.

CHEESE COURSE.

Various Cheeses,
Bologna Sausages,
Pickles.
Savoury Toasts,
&c. &c.

DESSERT.

Ice Cream,
removed by
a large Cake
stuck with Sweetmeats.

Oranges. Brandy Dry Preserves.
Cherries.

+----------+
| |
| Plateau. |
| |
+----------+

Wet Preserves. Apples.
Brandy
Peaches.

Strawberries.

DINNER FOR SIX PERSONS.

FIRST COURSE.

Asparagus Soup,
removed by
Small Ham. Fish, Sea Kale,
removed by white sauce.
Roast Veal
bechamelled.

+----------+
| |
| Plateau. |
| |
+----------+

Stewed Turnips, Alamode Mutton Cutlets,
browned. Beef. Sauce piquante.

SECOND COURSE.

Turkey Poult stuffed,
Blancmange. glazed brown, Croquets
fine rich brown sauce of Potatoes.
under.

+----------+
| |
| Plateau. |
| |
+----------+

Dressed Peas. Stewed Duck, Tart.
with Truffles, Morells,
&c.

THIRD COURSE.

Two or three sorts of cheeses (plain), a small fondu, relishes, &c.

DESSERT.

Ice,
Brandy Peaches. removed by Apples.
Preserved Citron.

+----------+
| |
| Plateau. |
| |
+----------+

Large Cake
Oranges. like a hedgehog, Dry Preserves.
stuck with Almonds.

DINNER FOR FOUR PERSONS.

FIRST COURSE.

Hare Soup,
removed by
Fish,
removed by
Bouilli Beef.

Chicken Pie

SECOND COURSE.

Raspberry Widgeon. Stewed
Cream. French Beans.

Partridge.

Cheese as usual.

DESSERT.

Orange Chips. Dry Preserves.

Wet Preserves. Wafers.

SOUPS.

_Almond Soup._

Take lean beef or veal, about eight or nine pounds, and a scrag of mutton; boil them gently in water that will cover them, till the gravy be very strong and the meat very tender; then strain off the gravy and set it on the fire with two ounces of vermicelli, eight blades of mace, twelve cloves, to a gallon. Let it boil till it has the flavour of the spices. Have ready one pound of the best almonds, blanched and pounded very fine; pound them with the yolks of twelve eggs, boiled hard, mixing as you pound them with a little of the soup, lest the almonds should grow oily. Pound them till they are a mere pulp: add a little soup by degrees to the almonds and eggs until mixed together. Let the soup be cool when you mix it, and do it perfectly smooth. Strain it through a sieve; set it on the fire; stir it frequently; and serve it hot. Just before you take it up add a gill of thick cream.

_Asparagus Soup._

Put five or six pounds of lean beef, cut in pieces and rolled in flour, into your stewpan, with two or three slices of bacon at the bottom: set it on a slow fire and cover it close, stirring it now and then, till your gravy is drawn; then put in two quarts of water and half a pint of pale ale; cover it close and let it stew gently for an hour. Put in some whole pepper and salt to your taste. Then strain out the liquor and take off the fat; put in the leaves of white beet, some spinach, some cabbage lettuce, a little mint, sorrel, and sweet marjoram, pounded; let these boil up in your liquor. Then put in your green tops of asparagus, cut small, and let them boil till all is tender. Serve hot, with the crust of a French roll in the dish.

_Another._

Boil three half pints of winter split peas; rub them through a sieve; add a little gravy; then stew by themselves the following herbs:--celery, a few young onions, a lettuce, cut small, and about half a pint of asparagus, cut small, like peas, and stewed with the rest; colour the soup of a pea green with spinach juice; add half a pint of cream or good milk, and serve up.

_Calf's Head Soup._

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The Lady's Own Cookery Book, and New Dinner-Table Directory;Chapter I: Part 1

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