The lady's assistant for regulating and supplying the table, being a complete system of cookery ... including the fullest and choicest receipts of various kinds ... / originally published from the manuscript collection of Mrs. Charlotte Mason.

  • Mason, Charlotte.
Date:
1801
Catalogue details

Licence: Public Domain Mark

Credit: The lady's assistant for regulating and supplying the table, being a complete system of cookery ... including the fullest and choicest receipts of various kinds ... / originally published from the manuscript collection of Mrs. Charlotte Mason. Source: Wellcome Collection.

    12/500 (page 8)
    VEAL. Directions to choose Veal . Different Pieces of Veal . . Borled Veal Roast Veal Breast of Veal stewed white Ditto stewed, with Pease . Neck of Veal stewed with Celery The Knuckle stewed white Ditto stewed brown .... Ditto, hashed white .... Ditto stuffe.d and stewed . f diet of Veal stewed . . . Fillet au Ragout To fricasee Veal . . . . . Veal a-la-Bourgeoise . . . A Rago.ut of Breast of Veal V eal a-la-mode. , ..... Veal Pockets. . ...... ATdarricp of Veal .... ■Neck of Veal a-la-B raize . Veal a-Ia-dau.be Veal Fricandeau ...... Veal Blanquets Breast of Veal in H odgepodge Leg of Veal in Disguise • . Veal Florentine ...... To collar a Breast of Veal K oiled Veal . I oin of Veal en Epigram . Shoulder of Veal a-la-Pied- montoise Ditto rolled, stewed in a Braize ........ A Poloe of Veal .... A Portuguese Poloe . . Grenade of Veal . . . Terrine of Veal Gristles Veal Collops: Scotch Collops .... White Scotch Collops . Veal Cutlets ...... Cutlets in Ragout . . . Cutlets with sour Sauce Bombarded Veal . . . Veal Olives . ..... Page 8 6 ib. ib. 87 ib. ib. ib. 88 ib. ib. ib. ib. 89 ib. ib, ib. ib. 90 ib. ib. ib. 91 ib. ib. 92 ib, ib. 93 ib. 94 ib. ib. 95 ib. ib. 96 Veal Olives a-la-mode ... 98 Fried Veal, with Lemon . ib. To dress cold Veal ...» ib. Cold Veal hashed 99 Minced Veal ib. To collar a Breast of Veal to eat cold ib. Breast of Veal in Galantine ib. To boil Veal like Sturgeon 100 To pot Veal . ib. Marbled Veal ....... ib. Veal in Jelly ib. Veal Ham 101 CALVES HEADS. Calf’s Head boiled .... ib. To hash a Calf’s Head white ib. Ditto hashed brown .... 102 To stew a Calf’s Head . . ib. To roast a Calf’s Head . .103 The German Way of dres- sing'ditto ib. Calf’s Head hashed .... 104 To collar a Calf’s Head . . ib. To Collar ditto like Brawn . ib. Mock T urtle ib. SWEETBREADS, &C. Sweetbreads roasted . . . To fry Sweetbreads .... Brown Fricasee of Sweet- breads Ragout, of ditto Sweetbreads forced .... Ditto larded. Sweetbreads and Palates fricaseed .... ... To dress a Calf’s Pluck . . Scotch Haggas . ..... t CALVES LIVER, &C. 105 ib. ib. ib. 100 ib. ib. ib. 107 ib. To roast a Calf’s Liver , . ib. ib. To stew Ditto . . ... ib. Calf’s Liver fried . . . . < ib. 97 Calf’s Chitterlings . . . . 103 ib. To stew Calf’s Feet . . . . ib. ib. Fricasee of Ditto . . . 98 R&gout of Ditto . . . .