TABLE OF CONTENTS.

CHAPTER I.

SOUPS.

Page
Ingredients which may all be used for making Soup of various kinds[1]
A few directions to the Cook[2]
The time required for boiling down Soup or Stock[4]
To thicken Soups[4]
To fry Bread to serve with Soup[5]
Sippets à la Reine[5]
To make Nouilles (an elegant substitute for Vermicelli)[5]
Vegetable Vermicelli (Vegetables cut very fine for Soups)[5]
Extract of Beef, or very strong Beef Gravy-Soup (Baron Liebig’s receipt)[6]
Bouillon (the common Soup of France), cheap and very wholesome[7]
Clear pale Gravy Soup, or Consommé[10]
Another receipt for Gravy Soup[10]
Cheap clear Gravy Soup[11]
Glaze (Note)[11]
Vermicelli Soup (Potage au Vermicelle)[12]
Semoulina Soup (Soupe à la Semoule)[12]
Macaroni Soup[13]
Soup of Soujee[13]
Potage aux Nouilles, or Taillerine Soup[14]
Sago Soup[14]
Tapioca Soup[14]
Rice Soup[14]
White Rice Soup[15]
Rice-Flour Soup[15]
Stock for White-Soup[15]
Mutton Stock for Soups[16]
Mademoiselle Jenny Lind’s Soup[16]
The Lord Mayor’s Soup[17]
The Lord Mayor’s Soup (Author’s receipt)[18]
Cocoa-Nut Soup[19]
Chestnut Soup[19]
Jerusalem Artichoke, or Palestine Soup[19]
Common Carrot Soup[20]
A finer Carrot Soup[20]
Common Turnip Soup[21]
A quickly made Turnip Soup[21]
Potato Soup[21]
Apple Soup[21]
Parsnep Soup[22]
Another Parsnep Soup[22]
Westerfield White Soup[22]
A richer White Soup[23]
Mock-Turtle Soup[23]
Old-fashioned Mock-Turtle[26]
Good Calf’s-Head Soup (not expensive)[27]
Soupe des Galles[28]
Potage à la Reine (a delicate White Soup)[29]
White Oyster Soup (or Oyster Soup à la Reine)[30]
Rabbit Soup à la Reine[31]
Brown Rabbit Soup[31]
Superlative Hare Soup[32]
A less expensive Hare Soup[32]
Economical Turkey Soup[33]
Pheasant Soup[33]
Another Pheasant Soup[34]
Partridge Soup[35]
Mullagatawny[35]
To boil Rice for Mullagatawny, or for Curries[36]
Good Vegetable Mullagatawny[37]
Cucumber Soup[38]
Spring Soup, and Soup à la Julienne[38]
An excellent Green Peas Soup[39]
Green Peas Soup without meat[39]
A cheap Green Peas Soup[40]
Rich Peas Soup[41]
Common Peas Soup[41]
Peas Soup without meat[42]
Ox-tail Soup[43]
A cheap and good Stew Soup[43]
Soup in haste[43]
Veal or Mutton Broth[44]
Milk Soup with Vermicelli (or with Rice, Semoulina, Sago, &c.)[44]
Cheap Rice Soup[44]
Carrot Soup Maigre[45]
Cheap Fish Soups[46]
Buchanan Carrot Soup (excellent)[46]
Observation[47]

CHAPTER II.

FISH.

Page
To choose Fish[48]
To clean Fish[50]
To keep Fish[51]
To sweeten tainted Fish[51]
The mode of cooking best adapted to different kinds of Fish[51]
The best mode of boiling Fish[53]
Brine for boiling Fish[54]
To render boiled Fish firm[54]
To know when Fish is sufficiently boiled, or otherwise cooked[55]
To bake Fish[55]
Fat for frying Fish[55]
To keep Fish hot for table[56]
To boil a Turbot (and when in season)[56]
Turbot à la Crême[57]
Turbot au Béchamel[57]
Mould of cold Turbot with Shrimp Chatney (refer to Chapter [VI].)
To boil a John Dory (and when in season)[58]
Small John Dories baked. Good (Author’s receipt)[58]
To boil a Brill[58]
To boil Salmon (and when in season)[59]
Salmon à la Genevese[50]
Crimped Salmon[60]
Salmon à la St. Marcel[60]
Baked Salmon over mashed Potatoes[69]
Salmon Pudding, to be served hot or cold (a Scotch receipt. Good)[60]
To boil Cod Fish (and when in season)[61]
Slices of Cod Fish Fried[61]
Stewed Cod[62]
Stewed Cod Fish in brown sauce[62]
To boil Salt Fish[62]
Salt Fish à la Maître d’Hôtel[63]
To boil Cods’ Sounds[63]
To fry Cods’ Sounds in batter[63]
To fry Soles (and when in season)[64]
To boil Soles[64]
Fillets of Soles[65]
Soles au Plat[66]
Baked Soles (a simple but excellent receipt)[66]
Soles stewed in cream[67]
To fry Whitings (and when in season)[67]
Fillets of Whitings[68]
To boil Whitings (French receipt)[68]
Baked Whitings à la Française[68]
To boil Mackerel (and when in season)[69]
To bake Mackerel[69]
Baked Mackerel or Whitings (Cinderella’s receipt. Good)[70]
Fried Mackerel (Common French receipt)[70]
Fillets of Mackerel (fried or broiled)[71]
Boiled fillets of Mackerel[71]
Mackerel broiled whole (an excellent receipt)[71]
Mackerel stewed with Wine (very good)[72]
Fillets of Mackerel stewed in Wine (excellent)[72]
To boil Haddocks (and when in season)[73]
Baked Haddocks[73]
To fry Haddocks[73]
To dress Finnan Haddocks[74]
To boil Gurnards (with directions for dressing them in other ways)[74]
Fresh Herrings. Farleigh receipt (and when in season)[74]
To dress the Sea Bream[75]
To boil Plaice or Flounders (and when in season)[75]
To fry Plaice or Flounders[75]
To roast, bake, or broil Red Mullet (and when in season)[76]
To boil Grey Mullet[76]
The Gar Fish (to bake)[77]
The Sand Launce, or Sand Eel (mode of dressing)[77]
To fry Smelts (and when in season)[77]
Baked Smelts[78]
To dress White Bait. Greenwich receipt (and when in season)[78]
Water Souchy (Greenwich receipt)[78]
Shad, Touraine fashion (also à la mode de Touraine)[79]
Stewed Trout. Good common receipt (and when in season)[80]
To boil Pike (and when in season)[80]
To bake Pike (common receipt)[81]
To bake Pike (superior receipt)[81]
To stew Carp (a common country receipt)[82]
To boil Perch[82]
To fry Perch or Tench[83]
To fry Eels (and when in season)[83]
Boiled Eels (German receipt)[83]
To dress Eels (Cornish receipt)[84]
Red Herrings à la Dauphin[84]
Red Herrings (common English mode)[84]
Anchovies fried in batter[84]

CHAPTER III.

DISHES OF SHELL-FISH.