FoodNetArchive

[Modern cookery, in all its branches

1884

Page 5

Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
To boil Perch ib. To fry Perch or Tench . . . .83 To fry Eels {and when in season) . . ib. Boiled Eels {German receipt) . . . ib. To dress Eels {Cornish receipt) 84 Red Herrings a la Dauphin . . . ib. Red Herrings {common English mode) . ib. Anchovies fried in batter . . . ib CHAPTER III. DISHES OF SHELL-FISH. Oysters, to cleanse and feed {and when in season) 85 To scallop Oysters 86 Scalloped Oysters « la Feins . ib To stew Oysters . . . . _ . 86 Oyster Sausages {a most excellent receipt) 87 To boil Lobsters {and when in season) . 88 Cold dressed Lobster and Crab . . 88 TABLE QY CONTENTS. Xlll Page Lobsters fricasseed, or au BSchamel (. Entree ) ...... 89 Hot Crab or Lobster . . . .89 Potted Lobsters ..... 90 Lobster cutlets (a superior Entree) . . 91 Lobster Sausages » . . ib. Page Boudinettes of Lobsters, Prawns, or Shrimps. Entree (. Author's receipt) 92 To boil Shrimps or Prawns . . .93 To dish cold Prawns . . . . ib. To shell Shrimps and Prawns quickly and easily e . . . fb. CHAPTER IY. GRAVIES. Introductory remarks .... Jewish smoked Beef ( extremely useful for giving flavour to Sowps and Gravies) To heighten the colour and flavour of Gravies Baron Liebeg’s Beef Gravy ( most excel- lent for Hashes, Minces, and other dishes made of cold meat) . Shin of Beef Stock for Gravies Rich pale Yeal Gravy or Consomme . Rich deep coloured Yeal Gravy- Good Beef or Yeal Gravy ( English receipt) A rich English brown Gravy . Plain Gravy for Yenison .... A rich Gravy for Venison , 96 ib. 97 ib. 98 99 ib. ib. 100 Sweet Sauce, or Gravy for Venison 100 Espagnole, Spanish Sauce (a highly fla- voured Gravy) Espagnole with Wine Jus des Rognons, or Kidney Gravy Gravy in haste . , Cheap Gravy for a Roast Fowl Another cheap Gravy for a Fowl Gravy or Sauce for a Goose Orange. Gravy for Wild Fowl . Meat J ellies for Pies and Sauce3 A cheaper Meat Jelly Glaze Aspic, or clear savoury Jelly ib. ib. 101 ib. ib. 102 ib. ib. 103 ib. 104 ib. CHAPTER Y. SAUCES. Introductory remarks . .105 To thicken Sauces ib. French thickening, or brown Roux . 106 White Roux, or Ir-ench thickening . ib. Sauce Tournee, or pale thickened Gravy . ib. B6chamel 107 Bechamel Maigre ( a cheap white Sauce) . 108 Another common Bechamel . . . ib. Rich melted Butter . . . . ib. Melted Butter (a good common receipt) . ib. French melted Butter .... 109 Norfolk Sauce, or rich melted Butter without Flour ib. White melted Butter ... ib. Burnt or browned Butter . . . ib. Clarified Butter ... . 110 Very good Egg Sauce . . . . ib. Sauce of Turkeys’ Eggs Sauce ( excellent ) ib. Common Egg Sauce . . . . ib. Egg Sauce for Calf s Head . . Ill English "White Sauce . . . . ib. Very common White Sauce . . . ib. Dutch Sauce ib. Fricassee Sauce 112 Bread Sauce ib. Bread Sauce with Onion . . . 113 Common Lobster Sauce . . ib. Good Lrbster Sauc® . ib. Crab Sauce . ... 114 Good Oyster Sauce . . ib. Common Oyster Sauce . . . . ib. Shrimp Sauce ... . . 115 Anchovy Sauce ib. Cream Sauce for Fish . . . . ib. Sharp Maitre d1 Hotel Sauce ( English receipt) 116 French Maitre d' Hotel, or Steward’s Sauce ib. Maitre d’ Ho tel Sauce Maigre, or without Gravy 117 The Lady’s Sauce for Fish . . . ib. Genevese Sauce, or Sauce Genevoise . ib. Sauce Robert ... .118 Sauce Biquant e . . . . ib. Excellent Horse-radish Sauce, to serve hot or cold with roast Beef . . ib.