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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    Mushrooms— powder of, 507 sauce, 274 to broil, 319 to fricassee, 319 to pot, 355 to make a puree, 319 to stew, 319 to test, 619 Mustard, 564 Mutton, 129 au d'Almoyse, 138 au gratin, 139 bladebone, grilled, 560 breast, 132 breast, collared, 358 camp dish, 139 China chiloe, 139 chine, 130 chops, 135 cutlets, 140 cutlets it laMaintenon, 141 cutlets it la Polonaise, 141 cutlets aux haricots verts, 141 cutlets, Hindostanee fashion, 140 . cutlets with potato puree, 140 cutlets en ragout, 140 devilled, 560 directions for choosing, 55 English haggis, 136 bam, 180 ham, to cure, 347 haricot, 135 to hash, 137 haunch, roasted, 129 head, 143 heart, 143 cn hochepot, 138 Irish stew, 137 kebobbed, 138 kidneys, 142 kidneys au vin do cham- pagne, 142 kidneys and rumps, 142 kidneyG and tails, 142 leg, boiled, 133 leg, braised, 137 leg, with oysters, 134 leg, roasted, 132 leg, stuffed, 133 loin, roasted, 134 loin, stewed, 135 minced, 139 mullagatawnce soup, 85 neck, 134 pie, 400 pie, like venison, 402 and kidney, pudding, 423 pilau, 139 rissoles, 140 roast, sauce for, 273 Mutton— rolled, 131 saddle, or chine, 130 saddle, h la Portugaise, 131 sausages, 331 scallops, 139 Scotch haggis, 136 scrag, 134 scrag, it la Ste. Mene- hould, 141 shoulder, 131 to stew, 136 tail, 143 tongue, 143 tongue, cured, 345 trotters, 144 Nasturtium pickle, 509 vinegar, 515 Neapolitan macaroni, 361 Neat’s feet soup, 81 Nectar, 589 Nectarines, preserved, 487 Negus, 583 Nesselrode pudding,445 Newcastle modeof pick- ling salmon, 237 New College pudding, 436 New England pancakes, 331 Nibs, cocoa, 571 Noir, cafe, 565 Norfolk dumplings, 455 punch, 586 Normandy pippins, 472 Noyeau, 587 Nutriment in food, 27 Nuts, gingerbread, 547 Oak wainscot, to give a gloss to, 614 Observations on bread, 548 on cakes, 524 for the use of the mis- tress of a family, 1 on preserving, 481 Oil, to extract, 615 Oil lamps, 10 Olio, 325 Olives of beef, 124 veal, 161 Omelettes, 370 aux amaudes, 372 mix confitures, 372 aux fines lierbes, 371 au naturel, 371 it la Tartars, 372 d'huttres, 372 I Omelettes— potato, 395 soufilee, 372 souffleo Franchise, 373 Onions, 311 with eggs, 376 with fowls, 185 pickled, 504 pickled with cucum- bers, 505 ' with rabbits, 206 roast, 311 sauce, 271 soup, 91 to stew, 311 young, 311 Orangeade; 603 Orange butter, 466 cheesecakes, 4i9 compote, 495 cream, 464 fool, 471 fritters, 385 jelly, 475 marmalade, 493 marmalade jelly, 501 peel, candied, 502 preserved, 489 preserved in jelly, 48S pudding, 446 punch, 586 syrup, 501 tartlet, 411 wine, 574 Orgeat, 603 Orpwood’s machine for roasting coffee, 566 Ortolans, 201 Oude (King of) curry, 296 sauce, 286 Ovens, 525 for baking bread, 552 brick, 552 Oxford dumplings, 454 puddings, 436 sausages, 331 Ox cheek, 116 cheek soup, 68 heart, 110 tail, 119 tail soup, 68 tongue, cured, 117 tongue, fresh, 118 tongue, h la Parisienne, 118 tongue, pique, 119 tongue, it laPrusse, 119 Oysters, 256 forcemeat of, 338 with fowls, 184 fritters, 385 with leg of mutton, 131 omelettes of, 372 patties, 405 pie, -ms