The art of preparing soups, stews, hashes and ragouts / by Jenny Wren.

  • Wren, Jenny (Writer on cookery)
Date:
[1888]
Catalogue details

Licence: Public Domain Mark

Credit: The art of preparing soups, stews, hashes and ragouts / by Jenny Wren. 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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    CONTENTS. Preface, . Introductory Notes, Soup Stock for Family Use, French Consomme, Stock for Fish Soups,. Soups A La Reine, Arrowroot,. - . Artichoke, .... Asparagus,.... Parley Broth, Beef Tea, .... Bisque, .... Blonde de Vean, Bonne Femme, . Brown, .... Cabbage, .... Calf’s Head, Carrot, .... Celery, .... Chicken, .... Cockie Leekie, . Cod’s Head, Cost of Soups, . Deerstalkers’ Broth, . Fancy Soups, Fast Day, .... Friars’ Chicken,. Game, .... ), (another way),, Giblet, . . . Good Woman, . Grouse, .... Haddock, . Hake, .... Hard Pea, .... Hessian, . Hotch Potch, I ’ • • v. 5 7 8 8 9 9 9 9 io 10 11 ii ii 17 11 12 12 12 13 13 13 14 14 14 15 15 15 16 16 16 17 17 18 18 18 19 19 Jardiniere,. Kidney, Lentil, Lobster, Mock Turtle, Mulligatawny, Mussel, Niceties of Soup Making, Ox Tail, . Oyster, Onion, Ox Cheek,. Palestine, . Pea, Green, Pigeon, ,, (Bisque) Poached Egg Soup, Pot a Croute, Potatoe, Rabbit Soup, Rice,. Scottish Hare, Seasoning Soups Sheep’s Head, Skate, Skink, ,, (Scottish^ Spinach, Spring, Stocks, Take Pains, Tapioca, The Pot au Feu, Tomato, Turnip, Turtle, ,, (another, way) Vegetable,. Velvet, Vermicelli,. 20 20 21 21 22 22 23 23 23 24 24 24 9 24 24 25 25 25 26 26 26 26 27 28 28 28 29 29 29 29 30 30 30 31 32 33 33 33 30 33