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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    —_ , Roast Loin of Lamb . dj XIX Stewed Leg of Lamb, with white Soubise sauce (Entrée). . 285 sauce (Entrée) . - ib. | Lamb ao in their own Loin of Lamb stewed in butter gra A Ble (Entrée) eet) 8 200 Cutlets of Cold Lamb . a Pe 4 CHAPTER XI PORK. To choose Pork . = A - 236 | Hams superior to Westphalia . 244 To melt Lard : : . 237 | Hams (Bordyke receipt A - 245 To preserve unmelted Lard for To boila Ham . - 246 many months : . - ib. | French receipt for boiling a Ham 247 To roast a Sucking Pig - - 238 | To bake a Ham . : ‘ - ib. Baked Pig . s é : - 239 | To boil Bacon, A - ib. Pig a la Tartare ° - ib. | Bacon broiled or fried P . 248 Sucking Pig, en blanquettes ‘(En- Dressed Rashers of Bacon . - “ib. trée) - 2 : A - ib. | Tonbridge Brawn ‘ ‘ ID. To roast Pork. 7 - 240 | Italian Pork Cheese A - 249 To roast a Saddle of Pork é - ib. | Sausage-meat Cake (or Pain de To boil or fry Pork Cutlets . 241 Pore Frais) . . . - 250 Cobbett’s receipt for curing Bacon ib. | Sausages A : «cib: A genuine Yorkshire receipt for _ ¢curing Hams and Bacon’. 242 Kentish mode of cutting up and curing a Pig . : . : French Bacon for larding . . 244 To pickle Cheeks of Bacon and Hams . . ° ° egy Kentish Sausage-meat. ‘ . els Excellent Sausages ‘4 : - 251 Pounded Sausage-meat (very good) . - : m ADs Boiled Sausages . F ib. Sausages and Chestnuts (an excel- lent dish) (Entrée). . . ib. POULTRY. To choose Poultry Y : . 253 ) Fricasseed Fowls or Chickens To bone a Fowl or Turkey. with- (Entrée) ; F - 264 out opening it . 254 | Chicken Cutlets (Entrée) ’ - 265 Another mode of boning a Fowl or Turkey . - 255 To bone Fowls for Fricassees, Curries, and Pies . * . 256 To roast a Turkey E 3 er tb: To boil a Turkey . - 257 Turkey boned and forced (an ex- cellent dish) . . 258 Turkey a la Flamande, or dinde poudrée . ° ‘ . > To roast a Goose . - P r To roast a green Goose P : To roast a Fowl , detaib; Roast Fowl (a French receipt) ; To roast a Guinea Fowl . 2 Fowl a la Carlsfort anes : Boiled Fowls ’ & ‘ s Cutlets of Fowls, Partridges, or Pigeons ae see’) (En- trée) . ib. Fried Chicken a la Malabar (Entrée) ~. a - 266 Hashed Fowl (Entrée) - Pee |e Minced Fowl (French receipt) (Entrée) : : : Pip 33 Cold Fowls en Friture : - 267 Scallops of Fowl aw Béchamel . ib. Grillade of cold Fowls. ; » 268 Cold Fowls (the housekeeper’s re- ceipt) a supper dish . - ib. Fowls a la Mayonnaise . ete To roast Ducks , . « Ibs/ Stewed Duck (Entrée) slivers OD To roast Pigeons . A - 270 Boiled Pigeons . . . pales