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:
1819
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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    CjCj CONTENTS INTRODUCTION, Page ^IlSCEM.ANEOUS ob:-.ervatioss for the use of a mistress of a family xxiii The art of carving xlii PART I. FISH. To elioose fish 1 to 3 Ohserraiions on dressing fish 4 To keep turbot 5 'I'o boil turbot 6 ■Salmon (J 'I’o boil .salmon (j To broil salmon 6‘ To pot salmon 6' I’o dry salmon 7 An excellent dish of dried salmon 7 To pickle salmon 7 /Vnothc-r way 7 .Salmon collared 8 Cod 8 Observations on rod 8 od’s head and shoulders .. 8 rimp cod 9 Cod-sounds boiled, 9 ; broil- , cd, 9. Ragout 9 Cod-.sounds to look like smrdl chickens 9 Page Currie of cod 10 To dress salt cod lO Sturgeon 10 To dress fresh sturgeon .... 10 To roast sturgeon 10 Another way 10 .An excellent imitation of pickled sturgeon I [ Tiiornback and skate ] 1 Crimp skate 1 l Maids 11 Roiled carp 11 Stewed carp 11 Raked carp 12 Perch and tench 12 To fry trout and grayline, (and perch and tench the same way) 12 Trout ii-la-Genevoise 12 Dillerent ways of dressing mackerel 13 Pickled mackerel, called c.v veach 13 Red mullet 13 To dress pipers 14 To bake pike 14 Different ways of dressing haddocks 14 To dry haddocks (and whit- ings the same waj') 14 Studing for pike, haddock, and small cod 14 Soles 15 To boil or fry soles 1.5 Stewed soles as carp 15 Soles another way | Soles in the Portuguese way 1 j