Utensils.Reform
Club
Kitchen.		Kitchen
of the
Wealthy.		Kitchen
at
Home.		Kitchen
of the
Bachelor.		Cottage
Kitchen.
Stewpans, the sizes fluctuating from six gallons to half a pint 89 36 126, 1 holding a gall. 4
Stock-pots, varying from twelve gallons to two 8 4 1 6 black saucepans
Turbot kettles, one full size, and another two sizes smaller 2 2 1 small
Long Fish-kettles, two large and two middling-sized ones 4 2 1 rather larger 1 rather wide. 1
Braising-pans, two large and two middling-sized 4 2 1 ..
Preserving-pans (copper), one large round bottome and one large flat bottomed 2 2 1 .. 1 flat
Egg bowls, one large and one middling-sized 2 2 1 1 bottomed
Baba and sponge-cake moulds 2 3 1
Large round copper pie-dishes for servants 4 2
Thick flat braising-pans with hermetic covers 6 6 2 1
Sautépans, twenty deep, with thick bottoms, and ten others 30 12 6 2 2
Bain-marie-pans, varying from two gallons to a pint 36 18 6 2
Pie-moulds for raised pies 6 4 2 1
Jelly and charlotte moulds 24 12 4 1
Small bordure for aspic jellies 6 4 1 2
Freezing-pots, with accessories 4 2 1 1
Baking-sheets of various sizes 12 12 2 2
Gridirons 6 2 1 1
Salamanders 2 1 1 small 1 do. 1
Spoon drainers 4 2 1 1
Spits of various sizes, including two with cradles 12 6 2 2
Dripping-pans 2 1 1 1
Steam copper cases for puddings and potatoes 4 2
Round copper fruit bowls with handles 4 1 1
Sugar-pans 6 2 1 1
Soup ladles (small and cheap utensils) 18 12 4 2 1
Copper kitchen spoons, six of which are colander spoons 36 18 8 6 2
Wire baskets for frying 6 2 2 1 1
Wire sieves 6 2 1 1
Hair sieves 8 2 1 1 1
Omelette-pans 6 2 1 1 1
Small Jelly and driole moulds 36 18 12 12
Tartelette-pans 36 12 12 3
Tammies 6 4 2 2
Jelly bags 4 2 1 1
Wooden spoons 24 12 8 6 4
Paste brushes 10 4 2 2 1
Scissors 2prs. 1 1 1 1
Kitchen knives 12 6 2 2 1
Boxes of cutters for vegetables and pastry 4 4 2 2
Trivets, four common, and two for gas stoves 6 2 2 2
Meat saws, four large and two small 6 32, 1 small 2 2
Cutlet bats 4 2 1 1 1
Meat choppers, large 2 1 1 1
Steak-tongs, two large and two small pairs 4prs. 2 1 large 1 1
Meat-hooks 24 12 6 6 4
Rolling-pins 2 1 1 1 1
Kitchen basins 36 24 12 8 6
Small pie-dishes for fruit and meat 24 12 6 4 6
Kitchen table-cloths 24 12 8 4 2
Rubbers 8 8 4 4 2
Fish napkins 24 12 6 2 2
Pudding-cloths 18 12 4 2 2
Round towels 12 6 4 2 2

TABLE OF CONTENTS,

OR ABBREVIATED SUMMARY, REFERRING (FROM PAGE TO PAGE) TO THE VARIOUS SERIES OF DISHES, ETC.

(For General Contents see the end of the Volume.)

SAUCES.
PAGE
Foundation sauces,[1—9]
Thin sauces,[9—14]
Sauces,[14—33]
Sauces, with Garnitures of Vegetables, or garnishing,[34—48]
Appendix to the Sauces.
Composed of forcemeat of veal, rabbits, fowl, game, whitings, cod-liver, panada, veal-stuffing, boiled rice, branched macaroni, croquettes of potatoes, glaze,[48—52]
Potages, or soups,[53—88]
FISH—POISSON.
Method of cleaning salt-water fish, [90], [92]
Method of cleaning fresh-waterfish,[93—94]
Fish Dressed.
Turbot,[95—101]
Brill,[101—104]
John Dory,[104—107]
Salmon, or saumon,[107—111]
Cod-fish, or cabillaud,[119—122]
Red mullets,[122—124]
Whitings, or merlans,[125—126]
Mackerel, or maquereaux,[126—128]
Gurnets,[130—132]
Haddocks, or merluches,[128—130]
Herrings, or harengs,[31]
Skate, or raie,[133]
Smelts, or éperlans,[134]
Flounders, or carrelets,[135]
Plaice, or plie,[135]
White-bait,[136]
Sturgeons, or esturgeons,[136]
Shell-fish,[137—139]
Fresh-Water Fish.
Pike, or brochets,[139—143]
Carp,[143—144]
Tench, or tanche,[144—145]
Perch,[146]
Trout, or truite,[147—148]
Eels, or anguilles,[148—149]
Lampreys,[149]
Crawfish, or écrevisses,[149]
HORS-D’ŒUVRES,
or Dishes to be Handed Round the Table. Composed of—
Petits vol-au-vents and petites bouchées, made of beef-marrow, mackerel, skate, liver, oysters, lobsters, fowls, and game,[151—155]
Petits pâtés of oysters, lobsters, and shrimps,[156]
Rissoles of oysters, lobsters, shrimps, mackerel, game, and fowls,[156—159]
Croustades of butter,[160]
Aiguillettes of sweetbread,[161]
Escalops of oysters, lobsters, fillets of soles, and fowls,[161—163]
REMOVES. First Course.
Beef, or bœuf,[164—176]
Ox tongue, or langue de bœuf,[177]
Veal, or veau,[177—184]
Calf’s head, or tête de veau,[184—188]
Mutton, or mouton,[189—196]
Lamb, or agneau,[196—201]
Pork,[202—204]
Turkey, or dinde,[205—206]
Capon, or poularde,[203—220]
Fowls, or poulets,[215—220]
Goose, or oie,[220—221]
Ducklings, or cannetons,[221]
Venison, or venaison,[221—226]
Grouse,[228]
Black cocks,[229]
Hare, or lièvre,[229]
FLANCS. Composed of—
Fillets of beef, tongue, and Wesphalia hams,[230—233]
Loin, knuckle, neck of veal, and calf’s head,[234—237]
Neck and loin of mutton,[238—240]
Saddle, shoulder, and neck of lamb,[240—243]
Chicken and duckling,[244—248]
Pheasant, grouse, and partridge,[249—253]
Leverets and rabbits,[254—256]
Pâté chaud, or hot pie,[256—260]
Vol-au-vents and casserole of rice, do. rabbits, lamb’s and calf’s tail, lamb’s and sheep’s trotters,[260—264]
ENTREES, or Made Dishes.
Beef, or bœuf,[266—278]
Veal, or veau,[279—294]
Mutton, or mouton,[294—307]
Lamb, or agneau,[308—321]
Pork, or porc-frais,[322—325]
Venison, or venaison,[325—329]
ENTREES OF POULTRY.
Turkey, or dinde,[329—331]
Poulet, or poularde,[332—340]
Fowls, or volaille,[340—347]
Spring chickens, or poulets,[348—351]
QUENELLES, or Forcemeat. Composed of—
Quenelles of fowls,[352—354]
Boudins, croquettes, and rissolettes,[355—357]
Fillets of ducklings,[358—359]
ENTREES OF GAME.
Hare, or lièvre,[360—362]
Rabbits, or lapins,[363—366]
Pheasant, or faisan,[367—370]
Grouse,[371—373]
Partridges, or perdreaux,[374—377]
Wild ducks, or canards sauvages,[378—379]
Teal, or cercelles,[380—381]
Woodcocks, or bécasses,[382—385]
Plovers, or pluviers,[386—387]
Quails, or cailles,[388—389]
Pigeons,[389—390]
Larks, or mauviettes,[391—392]
ROASTS for Second Course.
Turkey, or dinde,[393—397]
Capon, pullet, and chicken,[398—399]
Goose, or oie,[400]
Duckling, or canneton,[400]
Woodcocks, or bécasses,[401]
Guinea-fowl, or poule d’Inde,[401]
Pea-fowl, or paon,[401]
Pigeons,[402]
Quails, or cailles,[402]
Pheasants, or faisans,[403]
Grouse,[403]
Ptarmigan,[404]
Black cocks and gray hens,[405]
Partridge, or perdrix,[405]
Dun bird,[405]
Wild duck, or canard sauvage,[405—406]
Teal, or cercelles,[406—407]
Plovers, or pluviers,[407]
Woodcock, or bécasse,[408]
Larks, or mauviettes,[408]
Snipes, or bécassines,[409]
Hares, or lièvres,[409]
Leverets, or levrauts,[409]
Rabbits, or lapins,[409]
SAVOURY DISHES for Second Course. Composed of—
Boar’s head, ribs and fillets of beef, ox tongue, cold ham,[410—419]
Fillet and loin of veal, galantine, and pâtés of veal and ham, cotelettes of veal, and sweetbread,[420—424]
Cotelettes, turban, and carbonade of mutton,[425]
Balottins and cotelettes of lamb,[426—427]
Galantine and pâté of turkey, capon (or poularde),[428—433]
Chaud-froid of poularde (or capon), fillets of do., duckling en aspic, salad of fowl, aspic mould,[434—438]
Galantine, pâtés, fillet, and chaud-froid of pheasant,[439—440]
Galantine and salad of grouse,[441]
Galantine and pâtés of partridges,[442—443]
Woodcocks and pâtés froid of larks (cold),[444]
Lobster salad, mayonnaises of lobster, lobster en aspic au gratin,[445—446]
Crabs, oysters en coquilles, salad of fillet of soles, trout and salmon pickled, galantine of eels,[447—449]
VEGETABLES for Second Course.
Asparagus, sea kale, celery, salsify, cucumbers, and vegetable marrow,[450—454]
Jerusalem artichokes, cauliflowers, brocoli,[455—456]
Artichokes, peas, French beans, Brussels sprouts,[457—462]
Spinach, endive, sorrel, lettuces,[463—465]
Windsor beans, white haricot do.,[466—467]
Tomatas and mushrooms,[468]
Carrots, turnips, onions, spring vegetables,[469]
Potatoes, lentils, truffles,[470—474]
Omelettes fines herbes, ham, truffles, mushrooms, olives, jardinière, oysters, fillets of soles, muscles, lobsters, sugar, preserves, and rum,[474—477]
ENTREMETS, or Sweets.
Observations on pastry, different sorts of paste, puffpaste, do. with beef suet, do. half puff, confectioner’s paste, almond paste, and gum paste,[478—483]
Vol-au-vents of peaches, apricots, greengages, cherries, pears, apples, oranges, and gateau mille-feuille,[484—486]
Turban à la crême, wells of fruit, Pthiviers cakes,[487—488]
Tourtes, tartelettes, and fanchonettes à la vanille,[489—493]
Dauphines, tartelettes, mirlitons, and petits vol-au-vents,[494—495]
Gateaux fourrés with preserves,[497—499]
Turban de Condé, and apricot cakes,[500]
Petites bouchées, eventail with cherries, petits gateaux royals,[501]
A flan of puff paste, do. of apples, do. of pears, do. crême pralinée,[502—503]
Pâte à choux, petits choux with cream, almond, petits pains crêmière,[504—505]
Madeline with port wine, génoise, darioles,[506—507]
Biscatelles, cakes à l’Indienne gauffres aux pistaches, Allemande, vanilla, red nougat,[508—510]
Small cups of nougat, nougat with apricots, crisp chesnuts amandes croquantes, meringues,[510—512]
Turban of meringues,[513]
Meringue iced, do. aux pistaches, mushrooms en surprise,[514]
Biscuits manqués with almonds, do. with rum,[515]
Calf’s foot jelly, and various other jellies,[516—524]
Creams, various,[524—528]
Bavaroises, various,[529—531]
Charlottes, chartreuses, suédoises, bread and croquettes of apples,[532—536]
Apples, pears, and apricots with rice,[537—538]
Pommes meringués, miroton, fritters of apples, peaches and apricots,[539—542]
Croquettes of rice, cream of rice, macaroni, vermicelli, and cream fried,[543]
Beignets soufflés, frangipane,[544]
Omelette Célestine, pannequets with preserve,[545]
REMOVES, Second Course,[548—574]
SOUFFLES, For Removes,[575—583]
Appendix, the Second.
Aspic,[585]
Mayonnaise à la gelée, do. fines herbes, do. ravigote verte, do. ordinaire, do. Provençale,[586—589]
Montpellier butter, forcemeat for raised pie, and of liver for do. sponge cake, savoy cake in mould, biscuits, to clarify isinglass,[591—592]
Iceing, and chocolate iceing, sugar in grain, and to colour it,[593]
Vanilla and lemon sugar, to clarify and boil sugar, sugar thread,[594—596]
Iced cream of vanilla, coffee, chocolate, pine apple, lemon, orange, apricot, and strawberry,[597—599]
Marmalade of apples, apricot, quince, cherries, strawberries, and raspberries,[600—602]
Jelly of apples, quince, currant and raspberries, and to preserve tomatas,[602—604]
MY TABLE AT HOME.
Plain joints,[637—649]
Soups,[652—656]
Fish,[656—660]
Fresh-water fish,[660—662]
Simple hors-d’œuvres,[663]
Removes simplified,[664—672]
Sauces,[673—675]
Economical made dishes,[676—687]
Economical made dishes from poultry,[688—691]
Game,[692—695]
Meat pies and puddings,[696]
Second Course,[698—701]
Jellies of liqueurs or spirits,[702]
Bohemian jelly cream,[703—710]
MISCELLANEOUS.
Dedication to H. R. H. the Duke of Cambridge, [iii]
List of distinguished Personages who have patronized the work, [v]
Preface, [vii]
Preface to the Fourth Edition, [ix]
Description of the composition of this work, [xi]
Soyer’s new mode of carving, [xiv]
Directions for carving, [xv]
How to carve a haunch of venison, [xviii]
Saddleback of venison, [xix]
Carving of poultry, [xx]
Soyer’s Tendon Separator, [xxi]
Directions for larding, [xxv]
Meat and poultry, [xxvi]
Fish, [xxvii]
Vegetables and fruit, [ib.]
How everything should be in cooking, [xxviii]
Braised roast turkey, capon, or fowl, [xxx]
Amateur Receipts—Ris de Veau aux Pistaches à la Dr. Roots, [ib.]
Potage froid, ou Salade à la Dr. Roots, [ib.]
Roast Swan à la Norwich, [xxxi]
Cock a Leekie à la Wemyss, [ib.]
Bouquet de Gibier, or Sporting Nosegay, [xxxii]
Olive Branch between France and England, [xxxiii]
Number of stewpans and other utensils required, [xxxiv]
Service pagodatique, [606]
Table of the wealthy and bill of fare for ten persons,[607]
Dîner Lucullusian à la Sampayo,[608]
Bill of fare for the same,[609]
Dialogue culinaire,[611]
Description of the kitchen of the Reform Club, and plan,[613]
Reference to the plan,[614]
Kitchen of the Reform Club,[615—629]
My kitchen at home,[630—632]
The bachelor’s kitchen and cottage kitchen,[633]
Dinner party at home,[634]
Receipts,[637—710]
Coffee,[711]
Monster bill of fare,[712]
Pagodatique entrée dish,[713]
Celestial and terrestrial cream of Great Britain,[719]
General table of contents
Madame Soyer’s biography
Criticisms of the press		at the end
— of
the book.

ENGRAVINGS.

PAGE
Portrait of the Author [1]
Emblematical woodcut[iv]
A Turkey, prepared according to M. Soyer’s new plan[xvi]
Carving a haunch of venison[xviii]
Carving of poultry[xxi]
The Tendon Separator[xxiii]
Fowl—one half with the flesh on, and the other half dissected[xxiv]
Mutton, pork, and lamb cutlets[294]
Table of the wealthy[607]
Kitchen of the Reform Club[612]
Ground plan of ditto[614]
Fifteen engravings representing the fitting-up of the kitchen of the wealthy[610 to 629]
Ground plan of my kitchen at home[632]
The bachelor’s and the cottage kitchen[634]
My table at home[635]
Saddle-back of mutton[644]
A new mutton cutlet[677]
Pagodatique entrée dish[714]
Dindonneau à la Nelson, Poularde en diadème, Galantine à la volière, Salade
de grouse à la Soyer, Mayonnaise de homard, Croustades of bread for
the centre of removes, Croustade for filet de bœuf, Croustades for
poularde en diadème, Croustades for turkey à la Nelson, Gateau Britannique,
Crême Cerito sultane sylphe à la fille de l’orage, Six jelly moulds,
and the Atelettes for Flancs, Removes, &c.		[720]
Portrait of Madame Soyer, Biography at the end of the book.