High-class cookery made easy
By Mrs. Hart.
EDINBURGH: LORIMER & GILLIES, PRINTERS, 31 ST. ANDREW SQUARE.
I have written this book for Young Ladies and inexperienced Cooks, as a simple guide for them in Cookery. I have had a practical cooking-class for some time in various towns, where I have proved my recipes by cooking them for the ladies.
I have been asked to form a book of these recipes, as most Cookery Books are not suitable for economical households; and the result is now submitted to the public.
I have learnt from experience what is wanted in a kitchen, and therefore the instructions given are such that any one can follow them without difficulty.
I intend, as soon as possible, to publish another little work, with additional recipes, as time has failed me to give, in the present publication, all the recipes that I think of importance.
J. H.
HIGH-CLASS COOKERY MADE EASY.
At the outset we have to remind all who read these pages, that great pains must be taken to have all pans and dishes scrupulously clean. In cleaning copper pans, attend to the following directions:—If there are any lemon skins left from cooking, boil them in salt and water, dip a piece of flannel in the liquid, and rub your pan well. Then rinse with cold water, and dry with a linen cloth. Every pan must be rinsed or dusted out before being used, for the smallest speck of dirt will destroy a whole panful of sauce; and good sauces are the foundation of good cooking.
Cooks cannot be too careful in keeping their sauce-pans scrupulously clean. To clean ordinary pans, place them on the fire with some water and a little washing soda, and let the water get hot. Then wash out your pan, rub lightly with a few ashes and rinse with clean water.
Keep a pan for omelets only.
The first duty of the cook or housekeeper is to have a stock made ready for soups, gravies, and sauces. On the care given to this point greatly depend the comfort and success of the dinner. I will now try to explain how, with a little care and pains, this can always be done, and the same stock used for several soups. To make—
Mrs. J. Hart
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PREFATORY NOTE.
CONTENTS.
SOUPS.
BROWN SOUP.
JULIENNE SOUP.
PERSIAN SOUP.
MOCK TURTLE SOUP.
SOUP À LA ROYAL.
CURRY SOUP.
KIDNEY SOUP.
PURÉE DE POIS.
PURÉE DE TOMATO.
PURÉE OF CARROTS.
OYSTER SOUP.
WHITE SOUP.
HARE SOUP.
TO MAKE BROWNING FOR SOUPS.
FISH.
BOILED FISH WITH EGG SAUCE.
FRIED HADDOCK.
TO MAKE FISH STOCK FOR SAUCES OR SOUPS.
HADDOCK À LA MAÎTRE D’HÔTEL.
MERLAN AU GRATIN.
WHITINGS BROILED.
BOILED HERRINGS À LA CRÊME.
TURBOT WITH SPAWN SAUCE.
TURBOT WITH CREAM SAUCE.
SMELTS FRIED.
STUFFED FISH.
MELTED BUTTER.
CRIMPED SALMON.
FILLET HADDOCKS À LA MAÎTRE D’HOTÊL.
TURBOT BAKED.
PLAIN BOILED SALMON.
SAUCE À LA MAÎTRE D’HÔTEL.
SAUCE À LA REGENCE.
ECONOMICAL MADE-DISHES.
HASH OF MUTTON.
HEDGEHOG OF MUTTON.
CRISQUETTES OF MUTTON.
STUFFED CUCUMBERS.
TIMBALES OF MACARONI.
TOMATOES FARCIE.
DEVILED BEEF.
CHICKEN MERINDS.
ENTRÉES.
OYSTER PÂTÉS.
SWEETBREADS FRIED.
LARDED FILLETS OF BEEF.
PLAIN MUTTON CUTLETS.
SWEETBREADS SERVED IN BEETROOT PÂTÉS.
CREAM OF CHICKEN.
CREAM OF RABBIT.
LARDED SWEETBREADS
FILLET OF BEEF WITH FRIED POTATO CHIPS.
ENTRÉE RABBIT À LA TARTE.
SAUCES OF ENTRÉES.
SAUCE AU SUPRÊME.
SALMIS SAUCES.
RUSSIAN SAUCE.
TO MAKE BROWN SAUCE.
TRUFFLE SAUCE.
TOMATO SAUCE.
WHITE SAUCE.
VEGETABLE SAUCE.
SAUCE PIQUANTE.
TO HAVE STOCK FOR SAUCES OR PLAIN ENTRÉES ALWAYS AT HAND.
JOINTS IN GENERAL.
TO ROAST A LEG OF MUTTON.
BOILED LEG OF MUTTON.
SERPENT OF MUTTON.
STEW OF RUMP BEEF.
ROAST CHICKEN.
ROAST BEEF.
BRAISED LEG OF MUTTON.
TO BOIL A ROUND OF BEEF.
ROAST LOIN OF VEAL.
LOIN OF VEAL BRAISED.
BOILED HAM.
BOILED LEG OF PORK.
ROAST LEG OF PORK.
PILLAU AU RIZ.
BOILED CHICKEN.
ROAST GROUSE.
ROAST HARE.
ROAST RABBIT
TO BOIL RABBITS WHOLE.
FRIGEDEL OF RABBIT.
BEEFSTEAK PIE.
ROAST PARTRIDGES.
RABBIT PIE.
SAUCES FOR JOINTS.
HORSE-RADISH SAUCE FOR ROAST BEEF.
CAPER SAUCE FOR BOILED MUTTON.
ROAST LEG OF MUTTON
ONION SAUCE FOR ROAST SHOULDER OF MUTTON.
APPLE SAUCE FOR ROAST PORK.
BREAD SAUCE FOR ROAST CHICKEN.
PARSLEY SAUCE FOR BOILED CHICKENS.
MINT SAUCE FOR ROAST LAMB.
ENTRÉE SAUCE À LA TARTE.
PUDDINGS.
STRAWBERRY TOASTS.
CHOCOLATE PUDDING.
HOLLANDAISE PUDDING.
BASKET PUDDING.
ICE CREAM.
MARBLE PUDDING.
PLUM PUDDING.
COMPOTE OF RICE AND APPLES.
STEAMED CABINET PUDDING.
CROQUETS AU CONFITURE.
LEMON PUDDING.
VANILLA CREAM.
WINE JELLY.
ŒUF À LA NEIGE.
TRIFLE.
CARAMEL PUDDING.
PUDDING SAUCES.
BRANDY SAUCE.
WINE SAUCE.
GERMAN SAUCE.
CUSTARD SAUCE.
SAVOURY DISHES.
CURRIED EGGS.
SAVOURY OMELET.
POACHED EGGS.
EGGS À LA MAÎTRE D’HOTÊL.
KIDNEY OMELET.
HAM OMELET
STUFFED EGGS.
KIDNEYS AND TOAST.
CHEESE BISCUITS.
LOBSTER CROQUETS.
CAULIFLOWER À GRATIN.
CHEESE SOUFFLÉE.
VEGETABLES.
POTATO CHIPS.
BRUSSELS SPROUTS.
GREEN PEASE.
ASPARAGUS WITH WHITE SAUCE.
VEGETABLE MARROW.
TO BOIL POTATOES.
CAKES, AND ICINGS FOR CAKES.
POUND CAKES.
CREAM CAKE.
SPONGE CAKE.
ONE, TWO, THREE, FOUR CAKE.
GOLD CAKE.
SILVER CAKE.
CHEESE CAKES.
GINGER BREAD.
LEMON CAKES.
JOHNNIE CAKE.
GERMAN TEA CAKE.
QUAKER’S CAKES.
DESSERT BISCUITS.
LOAF CAKE.
DOUGH NUTS.
FRENCH WAFFLES.
ICES FOR CAKES.
THE DIFFERENT KINDS OF PASTE.
Paste No. 1.—PUFF PASTE.
Paste No. 2.—SHORT CRUST.
Paste No. 3.—PLAIN AMERICAN CRUST.
Paste No. 4.—HARD PASTE FOR RAISED PIES.
Paste No. 5.—SUET CRUST.
A Hint on the Heat of the Oven.
