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.

    24/644
    To roast a Haunch of Venison . 272 To stew a Shoulder of Venison . 273 To hash Venison . . é w 74: To roast a Hare . r IDs Roast Hare (superior receipt) . 275 Stewed Hare F A : - 276 To roast a Rabbit + 277 To boil Rabbits . , 4 we 1Ds Fried Rabbit - ee kDs To roast a Pheasant . - 278 Buidin of Pheasant, a la Riche- lieu ; ; o~ ADs To roast Partridges “ « . 279 Boiled Partridges : . 280 Partridges with Mushrooms early Broiled Partridge (French receipt) ib. The French, or Red-legged Part- ridge . ibe To roe Black Cock and Grey Hen 0 é Z ° To roast Grouse . ib. A salmi of Moorfowl, Pheasants ; or Partridges - 283 A French salmi, or hash of Game * we ibe To roast Woodeocks or Snipes . 284 To roast the Pintail or Sea- Pheasant 5 fs : - 285 To roast Wild Ducks . + Abe A sahni, or hash of Wild Fowl . ib. CURRIES, Remarks on Curries Mr. Arnott’s Currie Powder. 2 207 Mr. Arnott’s Currie = A Bengal Currie . ° F a, pa A dry Currie ° é A common Indian Currie : Selim’s Curries (Captain White’s) 291 Curried Maccaroni , eas Curried Eggs 4 s 5 292 Curried Sweetbreads P ib. Curried Oysters . - ° - 293 Curried Gravy . ° ‘ . 294 Potted Meats : 5 - 295 Potted Ham . 3 - 296 Potted Chicken, Partridge, or Pheasant 4 . 2 - 297 Potted Ox Tongue x oie Potted Anchovies fe 2 sob: Lobster Butter . c - Potted Shrimps, or Prawns % Ae Potted Mushrooms (see Chapter Vi) eens : 5 2 - ide Observations on Vegetables . . 299 To clear Vegetables from Insects. 300 To boil Vegetables green. bet To boil Potatoes (genuine Irish receipt) . ib. To boil Potatoes (Lancashire re- ceipt). . é , < . 301 To boil new Potatoes . P ¢. ib. New Potatoes in Butter To boil Potatoes (Captain Kater’s receipt) . ¢ vib, To roast or bake Potatoes : 2* Ab. Scooped Potatoes (Entremets) . ib. Fried Potatoes Sige Mashed Potatoes . ‘ . 4b; English Potato Balls . . 30 Potato Boulettes (good) (Entre mets) . . ib. Potato Rissoles (French) : +h ae Potatoes a la Maitre d’Hotel . 305 Potatoes ala Créme . ™ ~ abs To boil Sea-Kale . ‘ ibe Sea-Kale stewed in Gravy (En- tremets) ib. Spinach (French receipt) (Entre- mets) -« . v « :