Volume 1

Katharine Mellish's Cookery and domestic management, including economic & middle class practical cookery / by Katharine Mellish.

  • Mellish, Katharine.
Date:
[1901]
Catalogue details

Licence: Attribution-NonCommercial 4.0 International (CC BY-NC 4.0)

Credit: Katharine Mellish's Cookery and domestic management, including economic & middle class practical cookery / by Katharine Mellish. 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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    PLATE 19 Strawberry Jelly ..... 20 Sweetbreads A la Vigo .... 21 Jelly A la Fife ..... 22 Fillets of Sole A la Parisienne . 23 Chocolate Bavaroise .... 24 Quails with Cress .... 25 ) Prawns and Watercress . 28 i Fried Fillets of Plaice. (Recipe on p. 351) . 26 Boiled Fresh Haddock 27 Boiled Cod ...... 29 Baked Brill with Crayfish . 30 John Dory ...... 31 Boiled Smelts ..... 32 Mayonnaise of Trout .... 33 Sole A la Bechamel .... 34 Cold Salmon with Montpellier Butter 35 German Cutlets ..... 36 Little Fillets of Beef with Mushrooms 37 Escalopes of Chicken .... 38 Fillets of Fowl Sautes 39 Cutlets of Pigeon .... VOLUME II. 40 Roast Fillet of Beef . 41 Steak and Oyster Pie . I Bacon and Tomatoes . ... . 42 \ l Potato and Tomato Salad. (Recipe on p. 560) ( Galantine of Veal . 43 s I Chicken A la Cannes. (Recipe on p. 638) 44 Princess Pudding ...... 45 Ice Pudding ....... 46 Gateau A la Victoria . . . . . 47 Trifle ........ 48 Nougat Baskets with Fruits 49 Genoese Baskets ...... f Fruit Tartlets with Cream . . . . 5° 1 l Baba Rings. (Recipe on p. 729) Face page 164 „ 198 „ 189 „ 187 \ f 279 „ 336 » 346 „ 362 » 363 » 365 » 37o „ 373 „ 381 „ 473 „ 481 „ 491 „ 498 „ 5°6 Face page 534 „ 539 » 598 }■ » 651 705 112 726 112 » 725 724 I „ 728