CHAPTER XVII.
VEGETABLES.
| Page | |
| Observations on Vegetables | [308] |
| To clear Vegetables from Insects | [309] |
| To boil Vegetables green | [309] |
| Potatoes,—remarks on their properties and importance | [309] |
| To boil Potatoes as in Ireland | [310] |
| To boil Potatoes (the Lancashire way) | [311] |
| To boil new Potatoes | [311] |
| New Potatoes in Butter | [312] |
| To boil Potatoes (Captain Kater’s receipt) | [312] |
| To roast or bake Potatoes | [312] |
| Scooped Potatoes (Entremets) | [312] |
| Crisped Potatoes, or Potato-Ribbons (Entremets), or to serve with Cheese | [313] |
| Fried Potatoes (Entremets) (plainer receipt) | [313] |
| Mashed Potatoes | [313] |
| English Potato-Balls, or Croquettes | [314] |
| Potato Boulettes (Entremets) (good) | [314] |
| Potato Rissoles (French) | [315] |
| Potatoes à la Maître d’Hôtel | [315] |
| Potatoes à la Crème | [315] |
| Kohl-Cannon, or Kale-Cannon (an Irish receipt) | [315] |
| To boil Sea-Kale | [316] |
| Sea-Kale stewed in Gravy (Entremets) | [316] |
| Spinach (Entremets) (French receipt) | [316] |
| Spinach à l’Anglaise, or English fashion (Entremets) | [317] |
| Spinach (common English mode) | [317] |
| Another common English receipt for Spinach | [317] |
| To dress Dandelions like Spinach, or as a Salad (very wholesome) | [318] |
| Boiled Turnip Radishes | [318] |
| Boiled Leeks | [318] |
| Stewed Lettuces | [319] |
| To boil Asparagus | [319] |
| Asparagus points dressed like Peas (Entremets) | [319] |
| To boil Green Peas | [320] |
| Green Peas à la Française, or French fashion (Entremets) | [320] |
| Green Peas with Cream (Entremets) | [321] |
| To boil French Beans | [321] |
| French Beans à la Française (Entremets) | [321] |
| An excellent receipt for French Beans à la Française | [322] |
| To boil Windsor Beans | [322] |
| Dressed Cucumbers | [322] |
| Mandrang, or Mandram (West Indian receipt) | [323] |
| Another receipt for Mandram | [323] |
| Dressed Cucumbers (Author’s receipt) | [323] |
| Stewed Cucumbers (English mode) | [323] |
| Cucumbers à la Poulette | [324] |
| Cucumbers à la Créme | [324] |
| Fried Cucumbers, to serve in common hashes and minces | [324] |
| Melon | [325] |
| To boil Cauliflowers | [325] |
| Cauliflowers (French receipt) | [325] |
| Cauliflowers with Parmesan Cheese | [325] |
| Cauliflowers à la Française | [326] |
| Brocoli | [326] |
| To boil Artichokes | [326] |
| Artichokes en Salade (see Chapter [VI].) | |
| Vegetable Marrow | [327] |
| Roast Tomatas (to serve with roast Mutton) | [327] |
| Stewed Tomatas | [327] |
| Forced Tomatas (English receipt) | [327] |
| Forced Tomatas (French receipt) | [328] |
| Purée of Tomatas | [328] |
| To boil Green Indian Corn | [329] |
| Mushrooms au Beurre | [329] |
| Potted Mushrooms | [330] |
| Mushroom-Toast, or Croule aux Champignons (excellent) | [330] |
| Truffles, and their uses | [331] |
| Truffles à la Serviette | [331] |
| Truffles à l’Italienne | [331] |
| To prepare Truffles for use | [332] |
| To boil Sprouts, Cabbages, Savoys, Lettuces, or Endive | [332] |
| Stewed Cabbage | [333] |
| To boil Turnips | [333] |
| To mash Turnips | [333] |
| Turnips in white Sauce (Entremets) | [334] |
| Turnips stewed in Butter (good) | [334] |
| Turnips in Gravy | [335] |
| To boil Carrots | [335] |
| Carrots (the Windsor receipt) (Entremets) | [335] |
| Sweet Carrots (Entremets) | [336] |
| Mashed (or Buttered) Carrots (a Dutch receipt) | [336] |
| Carrots au Beurre, or Buttered Carrots (French receipt) | [336] |
| Carrots in their own Juice (a simple but excellent receipt) | [337] |
| To boil Parsneps | [337] |
| Fried Parsneps | [337] |
| Jerusalem Artichokes | [337] |
| To fry Jerusalem Artichokes (Entremets) | [338] |
| Jerusalem Artichokes à la Reine | [338] |
| Mashed Jerusalem Artichokes | [338] |
| Haricots Blancs | [338] |
| To boil Beet-Root | [339] |
| To bake Beet-Root | [339] |
| Stewed Beet-Root | [340] |
| To stew Red Cabbage (Flemish receipt) | [340] |
| Brussels Sprouts | [340] |
| Salsify | [341] |
| Fried Salsify (Entremets) | [341] |
| Boiled Celery | [341] |
| Stewed Celery | [341] |
| Stewed Onions | [342] |
| Stewed Chestnuts | [342] |
CHAPTER XVIII.
PASTRY.
| Page | |
| Introductory remarks | [344] |
| To glaze or ice Pastry | [345] |
| Feuilletage, or fine French Puff Paste | [345] |
| Very good light Paste | [346] |
| English Puff Paste | [346] |
| Cream Crust (very good) (Author’s receipt) | [347] |
| Pâte Brisée (or French Crust for hot or cold Meat Pies) | [347] |
| Flead Crust | [347] |
| Common Suet-Crust for Pies | [348] |
| Very superior Suet-Crust | [348] |
| Very rich short Crust for Tarts | [349] |
| Excellent short Crust for Sweet Pastry | [349] |
| Bricche Paste | [349] |
| Modern Potato Pasty, an excellent family dish | [350] |
| Casserole of Rice | [351] |
| A good common English Game Pie | [352] |
| Modern Chicken Pie | [353] |
| A common Chicken Pie | [353] |
| Pigeon Pie | [354] |
| Beef-steak Pie | [354] |
| Common Mutton Pie | [355] |
| A good Mutton Pie | [355] |
| Raised Pies | [356] |
| A Vol-au-Vent (Entrée) | [357] |
| A Vol-au-Vent of Fruit (Entremets) | [358] |
| A Vol-au-Vent à la Créme (Entremets) | [358] |
| Oyster Patties (Entrée) | [359] |
| Common Lobster Patties | [359] |
| Superlative Lobster Patties (Author’s receipt) | [359] |
| Good Chicken Patties (Entrée) | [359] |
| Patties à la Pontife, a fast-day or maigre dish (Entrée) | [360] |
| Excellent Meat Rolls | [360] |
| Small Vols-au-Vents, or Patty-cases | [361] |
| Another receipt for Tartlets | [361] |
| A Sefton, or Veal Custard | [362] |
| Apple Cake, or German Tart | [362] |
| Tourte Meringuée, or Tart with royal icing | [363] |
| A good Apple Tart | [363] |
| Tart of very young green Apples (good) | [364] |
| Barberry Tart | [364] |
| The Lady’s Tourte, and Christmas Tourte à la Châtelaine | [364] |
| Genoises à la Reine, or her Majesty’s Pastry | [366] |
| Almond Paste | [367] |
| Tartlets of Almond Paste | [367] |
| Fairy Fancies (Fantaisies des Fées) | [368] |
| Mincemeat (Author’s receipt) | [368] |
| Superlative Mincemeat | [369] |
| Mince Pies (Entremets) | [369] |
| Mince Pies Royal (Entremets) | [370] |
| The Monitor’s Tart, or Tourte à la Judd | [370] |
| Pudding Pies (Entremets) | [371] |
| Pudding Pies (a commoner kind) | [371] |
| Cocoa-Nut cheese-cakes (Entremets) (Jamaica receipt) | [371] |
| Common Lemon Tartlets | [372] |
| Madame Werner’s Rosenvik cheese-cakes | [372] |
| Apfel Krapfen (German receipt) | [373] |
| Créme Pâtissière, or Pastry Cream | [373] |
| Small Vols-au-Vent, à la Parisienne (Entremets) | [374] |
| Pastry Sandwiches | [374] |
| Lemon Sandwiches | [374] |
| Fanchonnettes (Entremets) | [374] |
| Jelly-Tartlets, or Custards | [375] |
| Strawberry Tartlets (good) | [375] |
| Raspberry Puffs | [375] |
| Creamed Tartlets | [375] |
| Ramakins à l’Ude, or Sefton-Fancies | [375] |
CHAPTER XIX.
SOUFFLÉS, OMLETS, ETC.
| Page | |
| Soufflés | [377] |
| Louise Franks’ Citron Soufflé | [378] |
| A Fondu, or Cheese Souffle | [379] |
| Observations on Omlets, Fritters, &c. | [380] |
| A common Omlet | [380] |
| An Omlette Soufflé (second course, remove of roast) | [381] |
| Plain Common Fritters | [381] |
| Pancakes | [382] |
| Fritters of Cake and Pudding | [382] |
| Mincemeat Fritters | [383] |
| Venetian Fritters (very good) | [383] |
| Rhubarb Fritters | [383] |
| Apple, Peach, Apricot, or Orange Fritters | [384] |
| Brioche Fritters | [384] |
| Potato Fritters (Entremets) | [384] |
| Lemon Fritters (Entremets) | [384] |
| Cannelons (Entremets) | [385] |
| Cannelons of Brioche paste (Entremets) | [385] |
| Croquettes of Rice (Entremets) | [385] |
| Finer Croquettes of Rice (Entremets) | [386] |
| Savoury Croquettes of Rice (Entrée) | [386] |
| Rissoles (Entrée) | [387] |
| Very savoury Rissoles (Entrée) | [387] |
| Small fried Bread Patties, or Croustades of various kinds | [387] |
| Dresden Patties, or Croustades (very delicate) | [387] |
| To prepare Beef Marrow for frying Croustades, Savoury Toasts, &c. | [388] |
| Small Croustades, or Bread Patties, dressed in Marrow (Author’s receipt) | [388] |
| Small Croustades, à la Bonne Maman (the Grandmamma’s Patties) | [389] |
| Curried Toasts with Anchovies | [389] |
| To fillet Anchovies | [389] |
| Savoury Toasts | [390] |
| To choose Macaroni, and other Italian Pastes | [390] |
| To boil Macaroni | [391] |
| Ribbon Macaroni | [391] |
| Dressed Macaroni | [392] |
| Macaroni à la Reine | [393] |
| Semoulina and Polenta à l’Italienne (Good) (To serve instead of Macaroni) | [393] |