Veal or Mutton Broth
Milk Soup with Vermicelli (or with Bice,
Semoulina, Sago, &c.)
Cheap Bice Soup
Carrot Soup Maigre
Cheap Fish Soups .
Buchanan Carrot Soup (excellent)
Observation ....
Page
. 21
30
31
ib.
32
ib.
33
ib.
34
35
ib.
36
37
38
ib.
39
ib.
40
41
ib.
42
ib.
43
ib.
44
ib.
ib.
45
46
ib
Q
XU
TABLE OF CONTENTS.
CHAPTER II.
FISH.
Page
To choose Fish ... , . 48
lo clean Fish 50
To keep Fish 51
To sweeten tainted Fish . . . . ib.
The mode of cooking best adapted to
different kinds of Fish „ . . ib.
The best mode of boiling Fish . . 53
Brine for boiling Fish . . . .54
To render boiled Fish firm . . . ib.
To know when Fish is sufficiently boiled,
or otherwise cooked . . . 55
To bake Fish ib.
Fat for frying Fish ib.
To keep Fisk hot for table . . .56
To boil a Turbot {and when in seaS’M) a ib.
Turbot a la Creme •, 57
Turbot au Bechamel . . . . ib.
Mould of cold Turbot with Shrimp Chat-
ney (refer to Chapter VI.)
To boil a John Dory {and when in season ) 58
Small John Dories baked. Good (Author’s
receipt) ib.
To boil a Brill ib.
To boil Salmon {and rvhen in season) . 69
Salmon a la Genevese . . . . ib.
Crimped Salmon 60
Salmon a la St. Marcel . . . . ib.
Baked Salmon over mashed Potatoes . ib.
Salmon Pudding, to be served hot or cold
{a Scotch receipt. Good) . . . ib.
To boil Cod Fish {and when in season) . 61
Slices of Cod Fish Fried . . . . ib.
Stewed Cod 62
Stewed Cod Fish in brown sauce , . ib.
To boil Salt Fish ib.
Salt Fish a la Maitre d' Hotel . . .63
To boil Cods’ Sounds . . . . ib.
To fry Cods’ Sounds in batter . . . ib.
To fry Soles {and when in season) . . 64
To boil Soles ib.
Fillets of Soles ..... 65
Soles au Plat 66
Baked Soles {a simple hut excellent receipt) ib.
Soles stewed in cream . . . .67
To fiy Whitings {and when in season) . ib.
Fillets of Whitings 68
To boil Whitings {French receipt) . . ib.
Baked Whitings h la Franqaise . . ib.
To boil Mackerel {and when in season) . 69
To bake Mackerel ... . . ib.
Page
Baked Mackerel or Whitings {Cinderella's
receipt. Good) . . . .70
Fried Mackerel {Common French receipt) ‘b.
Fillets of Mackerel {fried or broiled) . 71
Boiled fillets of Mackerel . . . ib.
Mackerel broiled whole {an excellent re-
ceipt) ib.
Mackerel stewed with Wine {very good) . 72
Fillets of Mackerel stewed m Wine
{excellent) ib.
To boil Haddocks {and when in season) . 73
Baked Haddocks ib.
To fry Haddocks ib.
To dress Finnan Haddocks . . .74
To boil Gurnards {with directions for
dressing them in other ways) . . lb.
Fresh Herrings. Farleigh receipt {and
when in season) . . . . ib.
To dress the Sea Bream . . . .75
To boil Plaice or Flounders {and when in
season) . . . . . . ib.
To fry Plaice or Flounders . . . ib.
To roast, bake, or broil lied Mullet {and
when in season) . . . .76
To boil Grey Mullet . . . . ib.
The Gar Fish {to hake ) . . . .77
The Sand Launce, or Sand Eel {mode of
dressing) ib.
To fry Smelts {and when in season) . . ib.
Baked Smelts 78
To dress White Bait. Greenwich receipt
{and when in season) . . . . ib.
Water Souchy {Greenwich receipt) . . ib.
Shad, Touraine fasliion {also a la mode de
Toaraine) 79
Stewed Trout. Good common receipt
{and when in season) . , .80
To boil Pike {and when in season) . . ib.
To bake Pike {common receipt) . . 81
To bake Pike {superior receipt) . . ib.
To stew Carp {a common country receipt) 82
Page 4
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Veal or Mutton Broth Milk Soup with Vermicelli (or with Bice, Semoulina, Sago, &c.)
Cheap Bice Soup Carrot Soup Maigre Cheap Fish Soups .
Buchanan Carrot Soup (excellent) Observation ....
Page . 21
ib.
ib.
ib.
ib.
ib.
ib.
ib.
ib.
ib.
ib.
ib.
ib Q
XU
CHAPTER II.
Page
To choose Fish ... , . 48
To clean Fish 50
To keep Fish 51
To sweeten tainted Fish . . . . ib.
The mode of cooking best adapted to different kinds of Fish „ . . ib.
The best mode of boiling Fish . . 53
Brine for boiling Fish . . . .54
To render boiled Fish firm . . . ib.
To know when Fish is sufficiently boiled, or otherwise cooked . . . 55
To bake Fish ib.
Fat for frying Fish ib.
To keep Fish hot for table . . .56
To boil a Turbot (and when in season) ib.
Turbot a la Creme •, 57
Turbot au Bechamel . . . . ib.
Mould of cold Turbot with Shrimp Chatney (refer to Chapter VI.)
To boil a John Dory (and when in season) Small John Dories baked. Good (Author’s
receipt) ib.
To boil a Brill ib.
To boil Salmon (and when in season) . 69
Salmon a la Genevese . . . . ib.
Crimped Salmon 60
Salmon a la St. Marcel . . . . ib.
Baked Salmon over mashed Potatoes . ib.
Salmon Pudding, to be served hot or cold {a Scotch receipt. Good) . . . ib.
To boil Cod Fish {and when in season) . 61 Slices of Cod Fish Fried . . . . ib.
Stewed Cod 62
Stewed Cod Fish in brown sauce , . ib.
To boil Salt Fish ib.
Salt Fish a la Maitre d' Hotel . . .63
To boil Cods’ Sounds . . . . ib.
To fry Cods’ Sounds in batter . . . ib.
To fry Soles {and when in season) . . 64
To boil Soles ib.
Fillets of Soles ..... 65
Soles au Plat 66
Baked Soles {a simple hut excellent receipt) ib. Soles stewed in cream . . . .67
To fiy Whitings {and when in season) . ib.
Fillets of Whitings 68
To boil Whitings {French receipt) . . ib.
Baked Whitings h la Franqaise . . ib.
To boil Mackerel {and when in season) . 69 To bake Mackerel ... . . ib.
Page
Baked Mackerel or Whitings (Cinderella's receipt. Good)
Fried Mackerel (Common French receipt) Fillets of Mackerel {fried or broiled) . 71 Boiled fillets of Mackerel . . . ib.
Mackerel broiled whole {an excellent receipt) ib.
Mackerel stewed with Wine {very good) . 72 Fillets of Mackerel stewed in Wine
{excellent) ib.
To boil Haddocks {and when in season) . 73
Baked Haddocks ib.
To fry Haddocks ib.
To dress Finnan Haddocks . . .74
To boil Gurnards (with directions for dressing them in other ways) . . lb.
Fresh Herrings. Farleigh receipt (and when in season) . . . . ib.
To dress the Sea Bream . . . .75
To boil Plaice or Flounders (and when in season) . . . . . . ib.
To fry Plaice or Flounders . . . ib.
To roast, bake, or broil Red Mullet (and when in season) . . . .76
To boil Grey Mullet . . . . ib.
The Gar Fish (to bake) . . . .77
The Sand Launce, or Sand Eel {mode of
dressing) ib.
To fry Smelts (and when in season) . . ib.
Baked Smelts 78
To dress White Bait. Greenwich receipt (and when in season) . . . . ib.
Water Souchy {Greenwich receipt) . . ib.
Shad, Touraine fashion (also a la mode de
Toaraine) 79
Stewed Trout. Good common receipt (and when in season) . , .80
To boil Pike (and when in season) . . ib.
To bake Pike {common receipt) . . 81
To bake Pike {superior receipt) . . ib.
To stew Carp {a common country receipt) 82