Modern cookery, in all its branches: reduced to a system of easy practice. For the use of private families / By Eliza Acton. Illustrated with numerous woodcuts.

  • Acton, Eliza, 1799-1859.
Date:
1845
Catalogue details

Licence: Public Domain Mark

Credit: Modern cookery, in all its branches: reduced to a system of easy practice. For the use of private families / By Eliza Acton. Illustrated with numerous woodcuts. Source: Wellcome Collection.

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    —_ a Pe ye a Me Py CONTENTS. XVil CHAPTER VII. BOILING, ROASTING, ETC. To boil Meat ‘ 2 : - 158 | Baking . ‘ 3 163 Poélée -. : . - 5 - 154 | Braising - ‘ 165 A Blanc : : ‘ ‘ - ib. | Larding : 166 Roasting : . . : - 155 | Boning . 167 Steaming : t 3 ‘ - 157 | To blanch Meat or Vegetables Seip: Stewing : - - : - 158 | Glazing. : 5 168 Broiling : : : : - 160 | Toasting : seUlD. Frying . c F : 4 - 162 ' Browning with Salamander . 169 CHAPTER VIIL BEEF, To choose Beef . “ . 170 | Collared Beef. 4 . 184 To roast Sirloin or Ribs of Beef. ib. | Collared Beef (another receipt) - 185 Roast Rump of Beef . ‘ erga To roast part of a Round of Beef ib. To roast a Fillet of Beef . . 172 Roast Beef Steak . ‘ 7 «ab. To broil Beef Steaks . - eib. Beef Steaks ala Francaise. Beef Steaks a la Francaise (another receipt) . 3 Seals Stewed Beef Steak : c nib. Fried Beef Steaks - 2 - 175 Beef Steak stewed in its own Gravy (good and wholesome) . +, uD. Beef or Mutton Cake (very good) ib. German Stew 4 C . 176 Welsh Stew . S ; > sueuibe A good English Stew . . 177 To stew Shin of Beef . . a) /2Ds. French Beef a la Mode Saori receipt) . . 178 Stewed Sirloin of Beef . : 3 ' To stew a Rump of Beef . of De Beef Palates. A Beef Palates (Neapolitan mode) . Stewed Ox-tails . mel Broiled Ox-tail (good) . ; ©. dbs To salt and pickle Beef in various ways : 182 To salt and boil a “Round of Beef ib. Hamburgh Pickle for Beef, Hams, and Tongues . . 183 Another Pickle for Tongues, Beef, and Hams . ib. Dutch, or Hung Beef. .- * 184 A common receipt for Salting Beef. ib. Spiced Round of Beef (very highly flavoured) . ib. Spiced Beef (good and whole- some) . . 186 Stufato (a Neapolitan receipt) . ib. Beef Roll (or Canellon de Boeuf) 188 Minced Collops au Naturet, wales Savoury minced Collops . omit A richer variety of minced Collops ib. Seoteh minced Collops ‘ 90 Beef Tongues 3 1D. Beef Tongues (a Suffolk receipt) ib. To dress Beef Tongues ‘ - 191 Bordyke receipt for rabbis a Tongue . | = ab. To roast a Beef Heart . 192 Beef Kidney ie . ib. Beef Kidney (a plainer way) Sway An excellent hash of cold Beef or Mutton . 193 A common hash of cold Beef or Mutton . E P - ib. Breslaw of Beef (good) , 2) Ib. ‘Norman Hash - . 194 French receipt for hashed Bouilli ib. Baked minced Beef. a « 195 Saunders Z - ° abe To boil Marrow-bones | P a. abs Baked Marrow-bones . . . 196 pe Clarified Marrow for keeping RY