A new system of domestic cookery : formed upon principles of economy and adapted to the use of private families / by a lady.

  • Rundell, Maria Eliza Ketelby, 1745-1828.
Date:
1827
Catalogue details

Licence: Public Domain Mark

Credit: A new system of domestic cookery : formed upon principles of economy and adapted to the use of private families / by a lady. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    Page A pepper-pot, to be served in a tureen 130 Gravy soup 131 Vegetable soup 131 Another way 132 Herb soup 132 Turnip soup 133 Old peas soup 133 Green peas soup 133 Another as used in Italy 134 Dried green peas soup,quite equal to that made of fresh peas 134 Carrot soup 135 Onion soup 135 Spinach soup 135 Beef and cabbage soup, as in Scotland 136 Scotch leek soup 136 Scotch cockie leekie 136 Another 136 Scotch barley broth 137 Scotch mutton broth 137 Hare soup 137 Ox-tail soup 138 Hession soup and ragout. . 138 Soup a la sap 139 Portable soup 139 Soup maigre 140 Another , 140 To stew beefs cheek. 140 Chicken broth 141 Veal broth 141 Stock for brown or white fish soups 141 Eel soup 141 Skate soup 142 Excellent lobster soup .... 142 Crayfish or prawn soup . . 142 Oyster soup 143 Another oyster soup, as made at Oystermouth, in South Wales 143 Gravies 143 Observations on gravies ... 143 To make a gravy that will keep a week 143 Another way 144 Clear gravy 145 Cnllis, or brown gravy . . . 145 Bechamel, or white gravy . 145 A gravy without meat .... 145 A rich gravy 146 Gravy for a fowl when there is no meat to make it of . 146 Veal gravy 146 A less expensive veal gravy 146 A cheap and good gravy . . 147 Gravy to make mutton eat like venison 147 A strong fish gravy 147 Savoury jelly to put into cold meat pies 147. Jelly to cover cold fish . . . 148 PART V. SAUCES, FORCEMEATS, VINE- GAR;}, KETCHUPS, PICKLES, &C. A very good sauce, espe- cially to hide the bad co- lour of fowls 148 White sauce for fricassee of fowls, rabbits, white meat, fish, or vegetables 149 A very good sauce for boiled chickens 149 Lemon white sauce for boiled fowls 149 Another white sauce for boiled fowls 150 A sauce for roast fowls . . . 150 Sauce for fowl of any sort . 150 Sauce for cold fowl, or par- tridge 150 A very fine mushroom sauce for fowls, or rabbits.... 150 Sauce for wild fowl 151 Another for the same, or for ducks 151 An excellent sauce for boiled carp, or boiled turkey . . 151