Modern domestic cookery : based on the well-known work of Mrs. Rundell, but including all the recent improvements in the culinary art, founded on principles of economy and practical knowledge, and adapted for private families / by a lady. With illustrative woodcuts.

Date:
1853
Catalogue details

Licence: Public Domain Mark

Credit: Modern domestic cookery : based on the well-known work of Mrs. Rundell, but including all the recent improvements in the culinary art, founded on principles of economy and practical knowledge, and adapted for private families / by a lady. With illustrative woodcuts. 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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    CHAPTER Y. Foreign Terms used in Cooking Page 45 CHAPTER YI. Jointing Meat and Marketing. Beef: English and Scotch methods—Mutton—-Veal—Pork—Marketing —Marks to distinguish the quality of meat—Signs of its freshness —Rules for selecting fish 49 CHAPTER VII. Soups. General Observations—Meat Soups: Brown stock—Brown gravy soup —Clear gravy— Macaroni — Sago — Ox-tail — Ox-cheek—Family- Cottage— Scots Kail — Cock-a-leekie—Mutton broth—Sheep’s-head soup — Barley broth — Scotch broth —• Hotch-potch — Pepper-pot hotch-potch—Haricot soup. Sours of Year, Poultry, and Game : White stock—White soups—White potato soup—Almond—Rice— Yeal pottage—Veal broth — Friar’s chicken — Potage a la reine — Giblet soup — Hunter’s soup—Game stock—Game soup—Partridge and pheasant—Clear hare — Thick hare—Artificial hare—Venison— Turtle — Mock-turtle — Neats’ feet — Mullagatawnee — Mutton mul- lagatawnee—Wine and beer soups—Bouillon. Vegetable Soups: Dried or split pea—Green-pea—Lentil—Soupe a la Julienne—a, la Flamande—a la Creci—Carrot soup—Palestine—Leek or onion— Tomata— Celery— Artichoke—Asparagus— Spring—Thick spring— Summer—Winter. Fish Sours: Stock—Fish soupe maigre — Kay or skate soup—Codling—Haddock— Lobster—Crayfish—Oyster—Eel —Lake and pond fish — Fish soup and stew — Turtle soupe maigre. Soupes maigre : Pease porridge—Split-pea soup—Green-pea— Potato—Onion. 59 CHAPTER VIII. Beef. Modes of dressing—Ribs roasted—To collar ribs—Marinade for basting —Sirloin roasted ; Fillet; Rump—To stew—Rump stewed ; Brisket; Leg — Bouilli— Boeuf tremblant — Family stew—Stewed steaks; with vegetables; with oysters; with cucumbers — Broiled rump- steak— Round boiled ; Rump — Bubble-and-squeak— Rump baked ;