The cook and housewife's manual : a practical system of modern domestic cookery and family management; containing a compendium of French cookery ... To which is added, a comprehensive treatise on domestic brewing / by Mistress Margaret Dods.

  • Johnstone, C. I. (Christian Isobel), 1781-1857.
Date:
1842
Catalogue details

Licence: Public Domain Mark

Credit: The cook and housewife's manual : a practical system of modern domestic cookery and family management; containing a compendium of French cookery ... To which is added, a comprehensive treatise on domestic brewing / by Mistress Margaret Dods. 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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    Vegetables, note . . 205 French modes of dres- sing asparagus and sea-kale . . 355-6 artichokes . . 205 French mode a Vlta- lienne . . 306 artichoke bottoms, en canapes . . . ib. Jerusalem artichokes 206 green pease . . ib. French mode . 355 Windsor beans , 206 French way, or a la Poulette . 356 with ham . . ' 87 French beans . 206 cabbage, greens, sa- voys, Brussels cab- bage . . 207 spinage for a second course . . ib. turnips . . 208 French way . ib. to mash . . ib. carrots to boil . 209 Flemish way . ib. parsnips . ib. gourds . . 209 another way . ib. skirrets . . 210 sconzonera . . ib. tomatas . . ib. beet-roots . . ib. to stew and roast onions ib. vegetable curry . 211 vegetable marrow 474 to stew cucumbers and celery . . ib. to stew red cabbage 212 to stew sorrel for fti- carideaux . . • 213 spinage and sorrel observations . ib. mushrooms, observa- tions . . 213 Note on « . ib. to stew or ragout, white or brown . 214 to grill . . 215. For vegetables with made Dishes, See the respective Ar- ticles in Index for potatoes 215-16-17- 18-19 calecannon . 219 salads 220-21-22-23—See head Salads to salt . . 225 Vegetables, to store for winter 224 to preserve in various ways . . 223 to pickle . . 260 See Pickles, Index Vegetable marrow . 474 Venus’s jelly . . 418 Venetienne, cotelettes a la 340 rabbits a la . 345 Venison, to keep and roast . 99 Note on . . ib. to boil . . 84 red and roe deer to roast Scotch way 101 collops of, Scotch way 129 another way . 303 to stew a shoulder 302 civet of . . 303 minced collops of Scotch 366 civet of roebuck . ib. to stew dressed . 303 to hash cold . 304 soups of, poacher’s, or a la Meg Merrilies, 155 and No. 90. . 151 stew soup of dressed, observations, No 505 304 pasty . . 387 crust for pasty of . 380 sharp and sweet sauces for . . 241 gravy for . . ib. No. 297, also . 100 Verjuice . . 223 Verder or milk-punch 459 Vinegars, household . 253 sugar, cider, goose- berry, of ,wiue-lees 253 raisin . . 254 Alegar . . ib. flavoured au4 herb vinegars . . ib. Vinegar, Chili or pepper. ib. eschalot .' . ib. garlic . . 255 celery and cress . 256 cucumber . . ib. tarragon . . ib. Basil . . . ib. horseradish . . ib. camp or Harvey’s ib. curry . . ib. raspberry . . ib. rose for the toilet and salads . . 483 lavender . . ib. thieves . . ib. Vinegaret for cold meat 238 Vol-au-vent . . 324 observations on . ib.