The Skilful Cook / A Practical Manual of Modern Experience

by Mary Harrison

Supper for 50 People. Guests not seated. Less expensive.

• Ham and beef sandwiches.
• Four quarts of blancmange, differently flavoured and decorated.
• Two quarts of apple gâteau.
• Four jellies of different kinds.
• One large lemon-sponge.
• Two dishes of light pastry.
• Boiled custards.
• Normandy pippins.
• Two jaunemanges.
• Two tipsy cakes.
• Fruit.

[INDEX.]

• Almond cakes, [146]
• Almonds and pistachio kernels, to blanch, [290]
• Alpine snow, [259]
• Apple cream, [258]
• — dumplings, [149]
• — flummery, [258]
• — fritters, [266]
• — tart, [143]
• — turnovers, [149]
• — water, [271]
• — — boiled, [275]
• Arrowroot, a cup of, [271]
• — custard, [260]
• Artichokes, Jerusalem, [194]
• Asparagus, [194]

• Bacon, [31]
• — and eggs, [70]
• — fried, [70]
• — toasted, [70]
• Baking, rules for, [26]
• Barley water, clear, [270]
• — — thick, [270]
• Batter for fritters (Kromesky), [266]
• Beans, broad, [197]
• — French, [193]
• — haricot, [195]
• Beef, aitch-bone, round, thick and thin flank of, [28]
• — brisket of, [28]
• — — stewed, [41]
• — fillets of, à la Béarnaise, [95]
• — olives, [102]
• — ribs of, [28]
• — scalloped, [90]
• — sirloin of, [28]
• — steak pie, [138]
• — tea, [269]
• — — raw, [268]
• — and mushrooms, [89]
• Beginners, hints to, [15]–18
• Beverages, [69]
• Biscuits, ginger, [240]
• — oatmeal, [239]
• Blancmange, [251]
• Bloaters, [80]
• Boiling, rules for, [22]
• Boilings from meats, [292]
• Bran tea, [274]
• Brawn, [76]
• Bread, [226]
• — croutons of, for soup, [288]
• — crumbs, [288]
• — — browned, [288]
• — crust, flaky, [137]
• — scraps of, [291]
• — toasted, for soup, [288]
• — unfermented, [228]
• — Vienna, [228]
• Breakfast dishes, [69]
• Breast of veal, braised, [49]
• Brill, boiled, [112]
• Broiling, rules for, [27]
• Broth, Dr. Kitchener's, [224]
• — mutton, [269]
• Browned crumbs for game, [288]
• Brussels sprouts, [192]
• Bullock's heart, [51]
• — — gravy for, [51]
• Buns, [237]
• — rice, [242]
• Butter, to clarify, [290]

• Cabbage, [196]
• Café au lait, [82]
• Cake, cornflour, [232]
• — currant, [233]
• — dough, [237]
• — luncheon, [234]
• — Madeira, [236]
• — plum, plain, [232]
• — pound, [229]
• — rice, [232]
• — seed, [236]
• — — plain, [231]
• — sponge, [235]
• — sultana, [231]
• — tipsy, [257]
• Cakes, gingerbread, [241]
• — lemon-rock, [240]
• — Queen, [230]
• — rock, [230]
• — — plain, [230]
• — Shrewsbury, [238]
• — soda, [241]
• Calf's-foot stock, [247]
• Candied peel drops, [238]
• Carrots, [194]
• Cauliflower au gratin, [199]
• — to boil, [192]
• Celery, [196]
• Charlotte Russe, [245]
• Chartreuse de fruit, [256]
• Chaud-froid chicken, [109]
• Cheese cakes, [146]
• — d'Artois, [147]
• — fondu, [265]
• — pâtés, [283]
• — pudding, [284]
• — ramequins, [266]
• — rice stewed with, [286]
• — sandwiches, [286]
• — scraps of, [292]
• — straws, [148]
• — toasted, [284]
• — and macaroni, [285]
• Chicken à la Cardinal, [106]
• — à la Marengo, [106]
• — à la Tartare, [96]
• — croquettes, [94]
• — curried, [108]
• — fillets of, [105]
• — — for an invalid, [276]
• Children, food of, [11]
• Chocolate, [83]
• Chop, broiled, [47]
• Cocoa, [82]
• Cod, boiled, [113]
• — cutlets of, [121]
• — — à la Genoise, [121]
• — — à l'Italienne, [121]
• — fricassee, [122]
• — salt, [113]
• — sounds, boiled, [122]
• — — marinaded, [123]
• — stuffed and baked, [123]
• — with tomatoes, [122]
• Coffee, [81], [82]
• Cold beef olives, [91]
• — meat cookery, [84]
• — — and macaroni, [89]
• — — curry of, [85]
• — — mayonnaise of, [89]
• — — pie, [88]
• — — with purée of tomatoes, [87]
• — potatoes, [291]
• — vegetables, [292]
• Compote of peaches, [252]
• Cooking utensils and stoves, how to clean, [19]–21
• Cornish pasties, [142]
• Cream, almond Bavarian, [252]
• — Bohemian, [246]
• — custard, [246]
• — Maraschino, [254]
• — orange, [250]
• — pistachio, [255]
• — stone, [253]
• — strawberry, [244]
• — vanilla, [251]
• Creams and jellies, [243], 244
• — to make, [244]
• Crème frite, [156]
• Croquant of oranges, [255]
• Croustards à la Reine, [97]
• — with mincemeat, [74]
• Crust, economical short, [136]
• — flaky, [137]
• — good short, [136]
• — plainer short, [136]
• Curried fish, [113]
• Curried rabbit, [107]
• Curry, rice for a, [202]
• Custard, arrowroot, [260]
• — boiled, [261]
• — cheap, [260]
• — cream, [246]
• — savoury, [207]
• — Welsh, [259]
• Cutlets, mutton, à la Macédoine, [92]
• — — à la Milanaise, [108]
• — — à la Rachel, [93]
• — veal, [104]
• — — à l'Italienne, [105]
• — — à la Talleyrand, [95]
• — — with tomato sauce, [102]

• Domestic economy, advantage of a knowledge of, to women, [1]–5
• Dripping, [291]
• — to clarify, [290]
• Duck, roast, [33]
• — wild, [37]
• Ducklings, [34]

• Eels, stewed, [132]
• Egg croustards, [78]
• Eggs and anchovy, [79]
• — boiled, [70]
• — buttered, [78]
• — in cases, [79]
• — poached, [71]
• — scalloped, [77]
• — sur le plat, [77]
• Entrées, [92]
• Epigrammes, [93]

• Fat, cooked or uncooked, [291]
• — rendering down, [289]
• — skimmings from the stock-pot, [291]
• Fish, baked, [112]
• — cookery, [111]
• — croquettes, [124]
• — curried, [113]
• — fried, [112]
• — pudding, [125]
• — to boil, [111]
• Floating island, [254]
• Foie gras, imitation, [294]
• Food and diet, [9]
• Foods, table of, [8]
• Forcemeat balls, [294]
• Forcemeats, [293]
• Fowl, boiled, [38]
• — galantine of, [277]
• — mayonnaise of, [104]
• — roast, [38]
• Fragments, how to use up, [291]
• Fried parsley, [289]
• Fritters, [87]
• — batter for (Kromesky), [266]
• Frying, dry, [26]
• — French, or wet, [24], 25
• — rules for, [24]

• Galettes, [242]
• Game, rissoles of, [109]
• Gâteau aux pommes, [251]
• — de cerise, [157]
• Genoise iced cakes, [145]
• — pastry, [144]
• — preserve cakes, [145]
• — sandwiches, [144]
• Gingerbread, [235]
• Goose, mock, [45], [46]
• — roast, [32]
• Gooseberry fool, [180]
• — turnovers, [148]
• Green peas, [192]
• Grilling, rules for, [27]
• Grouse, [38]
• Gruel, [274]
• Gurnets, baked, [131]

• Haddock, [113]
• — broiled, dried, [80]
• — stuffed, [120]
• Hake, [116]
• Halibut, [125]
• Ham, how to cook a, [30]
• Hare, jugged, [35]
• — mock, [42]
• — roast, [34]
• Haricot mutton, [42]
• Hash, [84]
• Herrings, baked, [114]
• — — in vinegar, [115]
• — red, [80]
• Housekeepers, hints to young, [6]

• Imitation foie-gras, [294]
• Invalid cookery, [268]
• — soup, [274]
• Invalids, dishes suitable for, [276]
• Irish stew, [50]

• Jam, black currant, [296]
• — damson, [296]
• — raspberry, [295]
• — red gooseberry, [296]
• — rhubarb, [295]
• — strawberry, [295]
• Jaunemange, [157]
• Jelly, aspic, [248]
• — claret, [249]
• — orange, [249]
• — pineapple, [248]
• — strawberry, [250]
• — wine, [247]
• Jellies, [243], 244
• — to clear, [243]
• Joints, [28], [31]

• Kedgeree, [114]
• Kidneys, à la Tartare, [73]
• — and mushrooms, [107]
• — fried, [71]
• — stewed, [72]
• — stuffed, [72]
• — toasted, [71]

• Lamb, fore quarter of, [29]
• — leg of, [29]
• — loin, saddle, and shoulder of, [29]
• Lemonade, [271]
• Lemon sponge, [253]
• Ling, [116]
• Linseed tea, [275]
• Liver and bacon, [44]
• Lobster cutlets, [128]
• — — in aspic, [129]
• — miroton of, [278]

• Macaroni and cheese, [285]
• — stewed in milk, [285]
• — — — stock, [286]
• Macédoine of vegetables, [289]
• Mackerel à la Normande, [119]
• Mayonnaise of fowl, [104]
• — — salmon, [279]
• Meat, pickle for, [289]
• — scraps of, [291]
• Menus, [297]–307
• Milk rolls, [229]
• Mince à la Reine, [74]
• — (with eggs), [85]
• — pies, [139]
• Minced meat, [84]
• Mincemeat, [139]
• Miscellaneous dishes, [283]
• Mock goose, or pig's fry, [45], [46]
• — hare, [42]
• Mullets, red, à la Genoise, [126]
• — — à l'Italienne, [125]
• — — in cases, [126]
• Mushroom pie, [140]
• Mushrooms, [197]
• — boiled, [79]
• — stewed, [198]
• Mutton cutlets à la Macédoine, [92]
• — — à la Rachel, [93]
• — leg of, [28]
• — neck of, [29]
• — saddle of, [29]
• — shoulder of, [29]
• — — boned, stuffed, and rolled, [48]

• Norfolk dumpling, [167]

• Oatmeal porridge, [69]
• Odds and ends, [288]
• Omelet, savoury, a small, [267]
• — soufflée, [265]
• — — savoury, [266]
• Omelets, [263], 264
• Onions, Spanish, [195]
• Orangeade, [272]
• Ox-cheek, stewed, [41]
• Ox-tongue, [277]
• Oyster patties, [118]
• Oysters, scalloped, [118]
• — — à la Française, [119]

• Pancakes, [179]
• Parsley, fried, [289]
• Parsnips, [195]
• Partridges, [37]
• — braised, [39]
• Pastry, [133]
• Patties, [86]
• — oyster, [118]
• — salsify, [200]
• Patty cases, [135]
• Peaches, compote of, [252]
• Petit choux, [149]
• Pheasant, roast, [37]
• Pickle for meat, [289]
• Pie, mushroom, [140]
• — pigeon, [141]
• — rabbit, [139]
• — sea, [50]
• — shepherd's, [86]
• — veal and ham, [141]
• Pigeons stewed à l'Italienne, [96]
• Pippins, stewed Normandy, [287]
• Plaice, [113], [124]
• — fried fillets of, [124]
• Podovies, [110]
• Porridge, hominy, [188]
• — oatmeal, [69]
• — whole-meal, [69]
• Potato balls, [202]
• — croquettes, [200]
• Potatoes, baked, [192]
• — cold, [291]
• — flaked, [202]
• — fried, [198]
• — mashed, [201]
• — to boil, [190]
• — to steam, [191]
• — new, to cook, [191]
• Pork, chine of, [30]
• — hand of, [30]
• — leg of, [30]
• — spare rib of, [30]
• — pickled, [31]
• Poultry and game, [32]–39
• Preserves, [295]
• Prune drink, [273]
• Pudding, Albert, [177]
• — apple, [161]
• — — amber, [160]
• — — charlotte, [158]
• — apricot, [180]
• — arrowroot, [272]
• — auntie's, [165]
• — baked lemon, [178]
• — — plum, [181]
• — beef steak, [152]
• — bread and butter, [171]
• — — cheese, [167]
• — — fruit, [173]
• — brown bread, [187]
• — cabinet, [165]
• — — plain cold, [185]
• — canary, [164]
• — cheese, [284]
• — Christmas, [164]
• — cornflour, [186]
• — curate's, [164]
• — currant, [185]
• — custard, [170]
• — diplomatic, [187]
• — economical bread, [184]
• — — fig, [184]
• — — ginger, [184]
• — — lemon, [185]
• — Eastern, [176]
• — Ellen's, [173]
• — fig, [172]
• — fun, [169]
• — ginger, [171]
• — general satisfaction, [162]
• — gingerbread, [183]
• — good tapioca, [174]
• — ground barley, [176]
• — — rice, [174]
• — hominy, [189]
• — jam roly-poly, [170]
• — lemon, [162]
• — light sultana, [169]
• — macaroni, [176]
• — Marlborough, [163]
• — marmalade, [162]
• — orange, [155]
• — pearl barley, [178]
• — pease, [188]
• — plum, [182]
• — poor knight's, [180]
• — Queen Victoria, [154]
• — railway, [179]
• — raspberry, [161]
• — ratafia, [175]
• — rice, [168]
• — sago, [167]
• — scrap, [166]
• — semolina, [168]
• — snow, [159]
• — spring, [183]
• — stale bread, [181]
• — steamed rice, [175]
• — — semolina, [177]
• — suet, [153]
• — sultana, [153]
• — sweet custard, [170]
• — Swiss, [186]
• — — apple, [168]
• — tapioca, [168]
• — treacle, [182]
• — — roly-poly, [170]
• — Viennoise, [158]
• — welcome guest, [156]
• — West of England, [178]
• — Windsor, [182]
• — Yorkshire (or batter), [163]
• Puddings, little batter, [172]
• Puff paste, [134]
• — — rough, [137]
• Puffs, German, [160]

• Quartern loaf, a, [227]
• Quenelle forcemeat, [294]
• Quenelles of veal, [92]

• Rabbit, boiled, [36]
• — curried, [107]
• — pie, [139]
• — ragout of, [36]
• — roast, [35]
• — stewed, [36]
• Rabbits à la Tartare, [96]
• Rhubarb fool, [166]
• Rice balls, [172]
• — bars, [154]
• — cakes, [155]
• — compote of, [153]
• — for a curry, [202]
• — milk, [273]
• — mould of, [167]
• — savoury, [286]
• — stewed with cheese, [286]
• — water, [270]
• Rissoles, [87]
• — of game, [109]
• Roast, savoury, [48]
• Roasting, rules for, [23]

• Sago gruel, [273]
• Salad, cauliflower, [281]
• — celery, [280]
• — chicken, [279]
• — haricot, [281]
• — lentil, [281]
• — lobster, [278]
• — mixed, [282]
• — oyster, [280]
• — potato, [281]
• — spring, [282]
• — tomato, [280]
• Sauces, [53]
• — apple, No. 1, [65]
• — — No. 2, [66]
• — Béarnaise, [68]
• — Béchamel, [57]
• — bread, [62]
• — brown, [56]
• — celery, [60]
• — economical family, [62]
• — egg, [56]
• — French, [60]
• — Genoise, [57]
• — German, [64]
• — glaze, [67]
• — — cheap, for meat, [67]
• — gravy for made dishes, [67]
• — Hollandaise, [58]
• — horse-radish, [66]
• — jam, [65]
• — lobster, [58], [59]
• — maître d'hôtel, [54]
• — mayonnaise, [55]
• — melted butter, English, [54]
• — mint, [66]
• — onion, [61]
• — oyster, [59]
• — piquante, [63]
• — plain white, [54]
• — port wine, for wild duck, [64]
• — réforme, [64]
• — shrimp, [59]
• — soubise, [62]
• — sweet, [64]
• — — a nice, [65]
• — Tartare, [55]
• — tomato, [61]
• — wine, [63]
• Salmon à la Tartare, [116]
• — boiled, [113]
• — pickled, [117]
• Sausage rolls, [142]
• Sausages, baked, [73]
• — fried, [73]
• — Oxford, [73]
• Savoury meat dishes, [40]
• Scones, [233]
• Scraps of bread, [291]
• — cheese, [292]
• — meat, [291]
• Seakale, [197]
• Sea pie, [50]
• Sheep's head, [43]
• — au gratin, [44]
• — moulded, [75]
• Shortbread, [239]
• Smelts, fried, [115]
• — au gratin, [116]
• Snipes, [38]
• Sole à la Parisienne, [130]
• — à la Rouennaise, [130]
• — au gratin, [131]
• — fillets of, à la maître d'hôtel, [131]
• — for an invalid, [275]
• — fried, [129]
• — fillets of, [124]
• Soufflée, steamed, [264]
• Soufflées, [263], 264
• Soups, [203]
• — bonne femme, [217]
• — clear, [206]
• — — first stock for, [204]
• — — second stock, [205]
• — calf-tail, [212]
• — celery, [207]
• — consommée à la Princesse, [207]
• — — au Royal, [207]
• — crowdie, [224]
• — Egyptian purée, or lentil soup, [212]
• — Friar Tuck, [207]
• — giblet, [216]
• — green pea purée, [209]
• — hare, [219]
• — haricot, [208]
• — Julienne, [206]
• — milk, [217]
• — mock turtle, [222]
• — mulligatawny, [220]
• — onion, [210]
• — ox-cheek, [215]
• — ox-tail, [213]
• — oyster, [208]
• — Palestine, [211]
• — parsnip, [221]
• — potage à l'Américaine, [209]
• — potato purée, [211]
• — pot-au-feu, [223]
• — rabbit, [218]
• — red lentil, [221]
• — sheep's-head, [214]
• — tapioca, [215]
• — — cream, [210]
• — turnip, [218]
• — white stock, [204]
• — — from bones uncooked, [205]
• Spinach, [193]
• Sponge roll, [236]
• Steak, broiled, [47]
• — fried, [47]
• — stewed, [40]
• Strawberry charlotte, [256]
• Stuffing, sage and onion, [293]
• — veal, [293]
• Suet and milk, [274]
• Supper dishes and salads, [277]
• Suppers, [308]–311
• Sweetbreads à la Béchamel, [97]
• — à la Parisienne, [100]
• — braised, [98]
• — fried, [101]
• — minced, [100]
• — plainly boiled, [276]

• Table, the, [13]
• Tapioca and apples, [174]
• Tartlets, [147]
• Tea, [80]
• — bran, [274]
• — linseed, [275]
• Teacakes, Yorkshire, [239]
• Toad-in-the-hole, [49]
• Toast and water, [273]
• — buttered, [70]
• — dry, [69]
• Toasted cheese, [284]
• Tomato farni, [198]
• Tomatoes, [197]
• — au gratin, [201]
• — stuffed with sausage meat, [74]
• Treacle posset, [272]
• Trifle, [257]
• — plain, [261]
• Tripe and onions, [46]
• — stewed, [47]
• Turbot, boiled, [112]
• Turkey, boiled, [33]
• — roast, [33]
• — galantine of, [278]
• Turnips, [195]

• Veal à la Béchamel, [103]
• — breast of, [29]
• — — braised, [49]
• — cake, [76]
• — cutlets, [104]
• — — à l'Italienne, [105]
• — — à la Talleyrand, [95]
• — — with tomato sauce, [102]
• — fillet of, [29]
• — galantine of, [278]
• — grenadines of, [103]
• — knuckle of, [30]
• — loin of, [29]
• — shoulder of, [29]
• — and ham pie, [141]
• Vegetable marrows, [196]
• Vegetables, cold, [292]
• — Macédoine of, [289]
• — rules for cooking, [190]

• Water in which vegetables have been boiled, [292]
• Welsh rare-bit, [284]
• Whitebait, [117]
• Whiting à la Genoise, [128]
• — à l'Italienne, [127]
• — boiled, [127]
• — fried, [127]
• White-wine whey, [272]
• Woodcocks, [38]

W. BRENDON AND SON, LIMITED, PLYMOUTH

[1] Church On Food.

[*] This should only be done when untainted by disease.