FoodNetArchive

The new century cookery book

1901

Page 3

Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
XII. Elementary Methods : Weights and Measures — Bouquet Garni — Parsley — Panade — Mirepoix — Salpicon, &c. — Trussing Poultry and Game, &c. — Table for Cooking Meat, Poultry, and Game — Marinades, Pickling, &c. &c. 110 XIII. Hors-d’ceuvre : Introduction and Recipes for Appetisers . 123 XIV. Soups: Recipes for Stocks— Creams, Consommes, Purees, &c. &c. 186 XY. Sauces : Recipes for Plain, Compound, Rich, Salad, and . « Ghaud-froid an-d Sweet Sauces 169 XVI. Flavouring Butters and Force-meats 197 XVII. Garnishings and Garnitures for Removes and Entrees . 202 XVIII. Dressed Fish and Fish Entrees : Hot and Cold Service . 212 XIX. Entrees of Meat, &c., Hot 264 XX. Entrees of Poultry, &c., Hot 326 XXI. Entrees of Game, Hot 360 XXII. Cold Entrees of Meat, Poultry, and Game .... 384 XXIII. Removes and Roasts, with Hints on Carving . . . 411 XXIV. Vegetables, Plain and Dressed, including Farinaceous Dishes 436 XXV. Salads, comprising Raw and Cooked Salads, Fruit Salads, Ac. . . 485 XXVI. Sweet Entremets, Hot : Hot Puddings — Fritters, &c. . . 500 contents' 11 CHAPTER PAGE XXVII. Sweet Entremets, Cold, including Ices, Mousses, Parfaits, &c. . 533 XXVIII. After-dinner Savouries and Breakfast Dishes . . . 571 XXIX. Patisserie— Continental Gateaux and Pastry: Cakes, Tart- lets, and Biscuits 603 XXX. The Construction of Menus, with Specimen Menus for all Seasons and for every Occasion 624 XXXI. Table Service : How to Wait at Table, the Service o? Wines, &c. — Glossary of Terms used in Cookery . . 702 General Index 715 PRINCIPAL ILLUSTRATIONS Side of Beef, showing the Joints in French and English ... 24 Diagram of the Ox, English and Scotch Cuts 25 Diagram of the Sheep, English and Scotch Cuts 26 Chart of Beef, showing the Continental Way of Cuts ... 27 Side of a Sheep, giving the Joints in English and French ... 28 Diagram of Lamb, showing Principal Joints 29 Chart showing Continental Way of Cutting up Veal . , . . 30 Side of Veal, showing Manner of Cuts ....... 31 Side of Pork, showing the Various Cuts and Joints .... 32 Side of Bacon : a Guide for Ordering 33 A French Hotel Kitchen . 39 A Broche Spit, Turned by a ‘ Turnspit Dog ’ 50 Sectional View of an English Kitchener 51 A French Cottage Stove, showing Internal Construction . 52 A French Central Cooking Range, with Underground Flues . . 53 A Gas Cooking Stove 55 An Oil Cooking Stove 56 A Kitchen Fitted with Electric Cooking Stoves 57 r 12 THE NEW CENTURY COOKERY BOOK PAGE Saccharometee for Sugar-boiling 58 Cooking Utensils, &c. : Various 68-67 The Mayfair Steamer 71 A Modern Hotel Cooking Stove (English) . . . . . . 90 A Bain-Marie .91 Seasoning and Spice Box . . . 101 Poultry Trussing 115 Specimens of Art Sugar Work 122 & 533 Hatelet Skewers for Garnishing 203 View of an English Hotel Kitchen 410 Joints' of Veal, Pork, and Mutton, to Carve 430-432' Poultry and Game, to Carve 433-435 How to Knead Paste 603 Making a Well for Paste 604 Facsimile of a Dinner Menu of Her Late Majesty Queen Victoria . 633 Facsimile of a German Menu in the Egyptian Style .... 665 Facsimile of an Original American Menu 690 Errata for Cross Reference P. 135, 1 . 18, for • 211 read 277 P. 173, 1 ■ 13, „ 242 „ 202 P. 204, 1 • 4, „ 239 „ 237 P. 205, 1 . 45, „ 244 „ 245 P. 206, 1 • 16, „ 244 „ 245 P. 206, 1 , 31, „ 271 „ 278 P. 207, 1 • 21, „ 291 „ 391 P. 209, 1 . 31, „ 7 „ 37 P. 269, 1