Chapter XXXII
Reading edition
FOREIGN AND JEWISH COOKERY.
Page
Foreign and Jewish Cookery 605
Remarks on Jewish Cookery 606
Jewish Smoked Beef 606
Chorissa (or Jewish Sausage) with Rice 607
To fry Salmon and other Fish in Oil (to serve cold) 607
Jewish Almond Pudding 608
The Lady’s or Invalid’s new Baked Apple Pudding (Author’s original receipt. Appropriate to the Jewish table) 608
A few general directions for the Jewish table 609
Tomata and other Chatnies (Mauritian receipt) 609
Indian Lobster Cutlets 610
An Indian Burdwan (Entrée) 611
The King of Oude’s Omlet 611
Kedgeree or Kidgeree, an Indian breakfast-dish 612
A simple Syrian Pilaw 612
Simple Turkish or Arabian Pilaw (From Mr. Lane, the Oriental traveller) 613
A real Indian Pilaw 613
Indian receipt for Curried Fish 614
Bengal Currie Powder, No. 1 614
Risotto à la Mayonnaise 615
Stufato (a Neapolitan receipt) 615
Broiled Eels with sage (Entrée) (German receipt. Good) 616
A Swiss Mayonnaise 615
Tendrons de Veau 617
Poitrine de Veau Glacée (Breast of Veal stewed and glazed) 618
Breast of Veal simply stewed 618
Compote de Pigeons (Stewed Pigeons) 619
Mai Trank (May Drink) (German) 620
A Viennese Soufflé Pudding, called Salzburger Nockerl 620
INTRODUCTORY CHAPTER.
TRUSSING.
Page
Remarks on Trussing xxxiii
General Directions for Trussing xxxiii
To truss a Turkey, Fowl, Pheasant, or Partridge, for roasting xxxiv
To truss Fish xxxv
xxvii
INTRODUCTORY CHAPTER.
CARVING.
Page
Remarks on Carving xxxvii
No. 1. Cod’s head and shoulder (and Cod fish generally) xxxviii
No. 2. A Turbot xxxviii
No. 2a. Soles xxxviii
No. 3. Salmon xxxviii
No. 4. Saddle of Mutton xxxviii
No. 5. A Haunch of Venison (or Mutton) xxxix
No. 6. Sirloin or Rump of Beef xxxix
No. 6a. Ribs of Beef xxxix
No. 6b. A round of Beef xxxix
No. 6c. A brisket of Beef xl
No. 7. Leg of Mutton xl
No. 8. Quarter of Lamb xl
No. 9. Shoulder of Mutton or Lamb xl
No. 10. A Sucking Pig xl
No. 10a. A fillet of Veal xli
No. 10b. A loin of Veal xli
No. 11. A breast of Veal xli
No. 12. A tongue xli
No. 13. A calf’s head xli
No. 14. A ham xlii
No. 15. A pheasant xlii
No. 16. A boiled fowl xliii
No. 17. A roast fowl xliv
No. 18. A partridge xliv
No. 19. A woodcock xlv
No. 20. A pigeon xlv
No. 21. A snipe xlv
No. 22. A goose xlv
Ducks xlvi
No. 23. A wild duck xlvi
No. 24. A turkey xlvi
No. 25. A hare xlvii
No. 26. A fricandeau of veal xlvii
xxix