Modern cookery for private families - Eliza Acton

STORE SAUCES.

	Page
Observations	[145]
Chetney Sauce (Bengal receipt)	[146]
Fine Mushroom Catsup	[146]
Mushroom Catsup (another receipt)	[148]
Double Mushroom Catsup	[148]
Compound, or Cook’s Catsup	[149]
Walnut Catsup	[149]
Another good receipt for Walnut Catsup	[150]
Lemon Pickle, or Catsup	[150]
Pontac Catsup for Fish	[150]
Bottled Tomatas, or Tomata Catsup	[151]
Epicurean Sauce	[151]
Tarragon Vinegar	[151]
Green Mint Vinegar	[152]
Cucumber Vinegar	[152]
Celery Vinegar	[152].
Eschalot, or Garlic Vinegar	[152].
Eschalot Wine	[153]
Horseradish Vinegar	[153]
Cayenne Vinegar	[153]
Lemon Brandy for flavouring Sweet Dishes	[153]
Dried Mushrooms	[153]
Mushroom Powder	[154]
Potato Flour, or Arrow Root (Fecule de Pommes de Terre)	[154]
To make Flour of Rice	[154]
Powder of Savoury Herbs	[154]
Tartar Mustard	[154]
Another Tartar Mustard	[154]

FORCEMEATS.

	Page
General remarks on Forcemeats	[156]
Good common Forcemeat for Veal, Turkeys, &c., No. 1	[157]
Another good common Forcemeat, No. 2	[157]
Superior Suet Forcemeat, No. 3	[158]
Common Suet Forcemeat, No. 4	[158]
Oyster Forcemeat, No. 5	[159]
Finer Oyster Forcemeat, No. 6	[159]
Mushroom Forcemeat, No. 7	[159]
Forcemeat for Hare, No. 8	[160]
Onion and Sage stuffing for Geese, Ducks, &c., No. 9	[160]
Mr. Cooke’s Forcemeat for Geese or Ducks, No. 10	[161]
Forcemeat Balls for Mock Turtle Soups, No. 11	[161]
Egg Balls, No. 12	[162]
Brain Cakes, No. 13	[162]
Another receipt for Brain Cakes, No. 14	[162]
Chestnut Forcemeat, No. 15	[162]
An excellent French Forcemeat, No. 16	[163]
French Forcemeat, called Quenelles, No. 17	[163]
Forcemeat for raised and other cold Pies, No. 18	[164]
Panada, No. 19	[165]

BOILING, ROASTING, ETC.