MY KITCHEN AT HOME.
Reading edition
PAGE
My Table at Home.
Prefatory Address,631
Reference to Plan of My Kitchen at Home,632
Plan of My Kitchen at Home,633
Reference to Plans of Bachelor’s and Cottage Kitchens,634
Plan of the Bachelor’s Kitchen,635
Cottage Kitchen,ib.
Bill of Fare for Eight Persons,636
PLAIN JOINTS.
Of the Choosing and Roasting of Plain Joints,637
Sirloin of Beef,639
Ribs of Beef,640
Rump of Beef,ib.
Baron of Beef,641
Round of Beef,ib.
Aitch-bone of Beef,643
Brisket of Beef,ib.
à la Garrick,ib.
Haunch of Mutton,ib.
Soyer’s Saddle-back of Mutton,644
Saddle of Mutton,645
Leg of Mutton,ib.
Shoulder of Mutton,ib.
Loin of Mutton,ib.
Neck of Mutton,ib.
Boiled Leg of Mutton,ib.
Shoulder of Mutton,646
Saddle-back of Welsh Mutton,ib.
Haunch do.,ib.
Saddle do.,ib.
Leg do.,ib.
Loin do.,ib.
Neck do.,ib.
Shoulder do.,ib.
Lamb,ib.
Fillet of Veal,647
Loin of Veal,ib.
Breast of Veal,ib.
Shoulder of Veal,648
Neck of Veal,ib.
Knuckle of Veal,ib.
Leg of Pork,ib.
Salt Pork,ib.
MADE DISHES.
French Pot-au-feu,649
SOUPS.
Julienne Soup,652
Mutton Broth,653
Irish Mutton Broth,ib.
A very simple receipt for the Scotch Cock-a-leeky,ib.
Ox-tail Soup,653
Ox-cheek Soup,654
New Mock Turtle Soup,ib.
Brown Mock Turtle Soup,ib.
Mulligatawny Soup,655
Giblet Soup,ib.
Green Pea Soup,ib.
Winter Pea Soup,ib.
Purée of Vegetable Soup,656
Maigre Soup,ib.
Onion Soup Maigre,ib.
Vermicelli Soup,ib.
Macaroni Soup,ib.
FISH.
Turbot,656
Turbot, the new French fashion,657
à la Crême,ib.
John Dorée, Boulogne fashion,ib.
Salmon, Plain Boiled,ib.
Sauce Matelote,ib.
Cod Fish, Plain Boiled,ib.
sauced over with Oyster Sauce,ib.
Haddocks,658
Baked Haddocks,ib.
Soles, Fried,ib.
the Jewish fashion,ib.
Sole à la Meunière,ib.
aux Fines Herbes,ib.
Fried Whiting,ib.
Whiting au Gratin,ib.
Red Mullets,659
Mackarel,ib.
à la Maître d’Hôtel,ib.
Gurnets,ib.
Boiled Gurnet,ib.
Herrings boiled with Cream Sauce,ib.
Skate,ib.
Flounders,660
FRESH-WATER FISH.
Pike,660
Sauce Matelote,ib.
Stewed Carp,ib.
Carp, Sauce Matelote,ib.
Truite à la Twickenham,661
Burton,ib.
Tench, Sauce Matelote,ib.
with Anchovy Butter,ib.
Perch fried in Butter,ib.
Hampton Court fashion,ib.
Eels, Fried,662
Stewed Eels, Sauce Matelote,ib.
Gudgeons,ib.
Escaloped Oysters,ib.
Stewed Oysters,ib.
Gratin of Lobsters, ib.
SIMPLE HORS-D’ŒUVRES.
Rissoles of Oysters,663
Lamb,ib.
Rocambole, or Croquettes of Meat, Game, or Poultry,ib.
Lamb’s Fry,ib.
REMOVES SIMPLIFIED.
Stewed Rump of Beef,ib.
with Onions,664
Stewed Rump Steak with Oyster Sauce,ib.
Ribs of Beef à l’Hôtellère,ib.
Beef à la Mode,ib.
Another method,665
Ox Tongue,ib.
Loin of Veal with Stewed Celery,ib.
White Sauce,ib.
Dress Fillet of Veal for Remove,666
Breasts and Necks of Veal,ib.
Half Calf’s Head with White Sauce,ib.
in Currie,ib.
à la Vinaigrette,667
broiled, Sauce Piquante,ib.
Large Veal Pie,ib.
Saddle of Mutton à la Bretonne,ib.
Leg of Mutton Basted with Devil’s Tears,ib.
the Housewife’s Method,ib.
Shoulder of Mutton, Savoyard’s Method,668
à la Polonaise,ib.
Provençale fashion,ib.
Saddle of Lamb, Berlin fashion,ib.
Leg or Shoulder of Lamb with Peas,ib.
with French Beans,ib.
Boiled Leg of Lamb with Spinach,669
Neck of Lamb à la Jardinière,ib.
Lamb’s Head Broiled, with Mince Sauce or Sauce Piquante,ib.
Loin or Neck of Pork à la Bourguinotte,670
Normandy fashion,ib.
Pig’s Cheek, a New Method,ib.
Sucking Pig,ib.
Roast Turkey,670
Braised Turkey,ib.
Capons or Poulardes,671
Fowls with Mushroom Sauce,ib.
Spring Vegetables,ib.
Braised Fricassee Sauce,ib.
Roast Goose,ib.
Ducks,672
à l’Aubergiste (or Tavern-keeper’s fashion),ib.
Simplified Entrées,ib.
SAUCES.
Melted Butter,673
New and Economical Lobster Sauce,ib.
Lobster Sauce à la Crême,ib.
simplified,674
Shrimp Sauce,ib.
Anchovy Sauce,ib.
Oyster Sauce,ib.
another way,ib.
Caper Sauce,674
To chop Onions, Herbs, &c.,ib.
To make a Colouring or Browning from Sugar,675
ECONOMICAL MADE DISHES.
Fillet of Beef,ib.
A new Steak,676
Fillet or Steak à la Maître d’Hôtel,ib.
A new Mutton or Lamb Chop,ib.
Veal Cutlets,677
Pork Chops,ib.
Pork or Veal Chops Fried,ib.
Hashed Beef,678
Remains of Salt Beef,ib.
Ox Tails en Currie,ib.
Ragout of Ox Tails,679
Ox Cheeks,ib.
Kidneys,ib.
Calf’s Head,680
Brains and Tongue,ib.
Veal Cutlets, the English Method,ib.
Sweetbreads,681
Calf’s Liver Stewed, French fashion,ib.
Fried,ib.
Minced Veal and Poached Eggs,683
Mutton Cutlets sautés,683
sautés with Vegetables,ib.
Irish Method,ib.
Broiled,ib.
Harricoed,684
Ragout of Mutton en currie,ib.
Mutton Currie,ib.
Pork Cutlets sautés,ib.
aux Cornichons,685
Sauce demi Robert,ib.
Hashed Pork,ib.
Pig’s Liver,ib.
Pig’s Kidneys,686
Black Puddings,ib.
Excellent Sausage Cakes,687
Pig’s Feet,ib.
MADE DISHES FROM POULTRY.
Blanquettes of Turkey,ib.
Boudins of Turkey,688
Turban of Croquettes,ib.
Minced and Grilled Turkey,ib.
Devilled Turkey,ib.
Goose Hashed,ib.
Stewed Duck and Peas,ib.
Duckling with Turnips,689
Fricassee of Fowl or Chicken,ib.
with Mushroom,ib.
Currie of Fowl, Oriental fashion,ib.
Broiled Fowl,ib.
Fowl Sauted in Oil,690
Fricassee of Rabbits,ib.
Gibelotte of Rabbits,ib.
Currie of Rabbit,ib.
Rabbit Pies,691
Pigeon Pies,ib.
Pigeons in Compote,ib.
Stewed Pigeon with Peas, ib.
GAME.
Pheasants, Partridges, Grouse, Black Game, Woodcocks, etc.,691
Small Pheasants, the Miller’s Fashion,692
Pheasant with Cabbage,ib.
Hashed Pheasant,ib.
A plain Salmi of Pheasants,ib.
Grouse, Scotch Fashion,ib.
Partridges à la Jardinière,693
Partridges with Cabbage,ib.
Partridges Sauted with Mushrooms,ib.
Woodcocks, Downshire Fashion,ib.
à la Chasseur,ib.
Hashed Woodcocks,ib.
Snipes à la Minute,694
Plovers with English Raw Truffles,ib.
Wild Duck,ib.
Hashed Wild Duck,ib.
Widgeons,ib.
Teal, a New Method,ib.
Teal à la Sans Façon,695
Larks à la Minute,ib.
Lark Pie,ib.
Jugged Hare,ib.
Another and more simple Method,ib.
MEAT PIES AND PUDDINGS.
Rump Steak Pie,ib.
Mutton Pie,696
Lamb Pie,ib.
Beef Steak Pudding,ib.
SECOND COURSE, KITCHEN AT HOME.
Salad of Cold Meat,698
Lobster Salad,ib.
Fish Salads,699
Potato Salad,ib.
Plain Salad à la Française,ib.
Jelly of various kinds of Fruit,700
Orange Jelly,ib.
Whipped Orange Jelly,701
Lemon Jelly,701
Currant and Raspberry Jelly,ib.
Strawberry Jelly,ib.
JELLIES OF LIQUEURS AND SPIRITS.
Maresquino Jelly,ib.
Syrup of Almond, Iced à la Varsovienne, a substitute for Blancmange,702
Pineapple Cream,ib.
Prussian Cream,ib.
BOHEMIAN JELLY CREAMS.
Strawberry,ib.
Apricot Bohemian Cream,ib.
French Custard Cream,703
Coffee Custard Cream,ib.
Coffee Custard Cream, White,ib.
Chocolate Custard Cream,ib.
Almond Custard Cream,704
Cabinet Pudding,ib.
Bread Pudding,ib.
Ground Rice Pudding,ib.
Rice Pudding,705
Macaroni Pudding,ib.
Gateau of Rice,ib.
Fruit Puddings,ib.
Pastry,706
Short Paste for Fruit Tarts,ib.
Apricot Tarts,ib.
Greengage Tart,707
Apple Tart,ib.
French Fruit Tart,ib.
Plain Soufflé Puddings,708
Soufflé Rice Pudding,ib.
Fruits Meringued,ib.
Snow Eggs,709
Plum Pudding,ib.
Currant Pudding,ib.
Sweet Macaroons,710
Bitter Macaroons, or Ratafias,ib.
Mince Meat,ib.
Mince Pies,ib.