FoodNetArchive

The King's College Hospital book of cooking recipes

1907

Page 94

Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
If, from any cause, butter becomes rancid, to each pint of it, add one tablespoonful of salt and one tea- spoonful of soda. Mix well, then add one pint of cold water, and set on the fire until it comes to the boiling point. Now set away to cool, and when hard take off the butter in a cake, wipe it dry, and put it away for cooking purposes. It will be perlectly sweet. KING’S COLLEGE HOSPITAL TO SOOTH LONDON. INDEX. Soups. 1‘AGE Artichoke Soup (i) i Carrot Soup i Cauliflower Soup i Chestnut Soup i Clear Soup 2 Clear Mulligatawny Soup 2 Cressy Soup 3 Fish Soup 3 Flemish Soup 4 German Soup 4 Green Pea Soup 4 Iced Soup 3 Jenny Lind Soup 5 Kidney Soup 5 Leek and Potato Soup ... 6 Meg Merrilies Soup 6 Milk Soup 6 Onion Soup (1) 7 Onion Soup (2) 7 Parsnip Soup 7 Artichoke Soup (2) 8 Polish Soup 8 Potato Soup (1) g Potato Soup (2) g Rabbit Soup- g Spinach Soup ro Tomato Soup (1) 10 Tomato Soup (2) n Tomato Soup (3) 11 Tomato Bisque Soup 11 Tomato Soup with Maca- roni 12 Veal Soup ; 12 Vegetable Soup 12 Vegetable Soup (Brunoise) 13 White Lentil Soup 13 Additional Recipes 14-15 Fish. A Russian Salad 16 Boiled Haddock, with Sauce 16 Dried Haddock and Tom- atoes r6 Dublin Bay Prawns Casse- role 17 Fish — continued, PAGE Filet de Sole k la Nor- mande 17 Fish Cakes .' 17 Fish for an Invalid 18 Fish Macaroni 18 Fish Mooloo 18 Fish and Oyster Pie ig Fresh Herrings (Baked) ... ig Fish Pie 20 Fish Pudding 20 Fish Souflld 21 Gateau de Poisson 21 German Stewed Fish ... 21 Haddock Toast 21 Irish Fish Pie 22 Lobster Quenelles 22 Oyster Fritters 23 Oyster Kromeskies 23 Oyster Cutlets 24 Plaice with Tomatoes and Onions 24 * Scalloped Lobster 25 Sole a la Rouennais 25 Stewed Soles 25 Stuffed" Fillets of Haddock 26 To Cook Plaice 26 To Dress Crabs 26 Additional Recipes 27-28 Sauces. American or Sharp Sauce 2g Bechamel Sauce 2g Bread Sauce (1) 2g Bread Sauce (2) 30 Egg Sauce for Fish 30 Foam Sauce 30 Hollandaise Sauce 30 Horseradish Sauce 31 Matrimony Sauce for Vege- tables 31 Mayonnaise Sauce 31 Melted Butter 3r Mushroom Ketchup 32 Piquant Sauce 32 Salad Sauce 32 Salad Dressing (1) 33 INAID OF THE FUND for the removal of Index — continued . Sauces — continued. Salad Dressing (2) Sauce Bearnaise Sauce for Cold Salmon ... A Good Sauce for Boiled Fish Sauce Flamande (for Cod Fish) ! Sweet Sauce (1) Sweet Sauce (2) Thick Sauce Tomato Sauce (1) ............ Tomato Sauce (2) Tomato Sauce (for keeping) Walnut Ketchup White Sauce Additional Recipes PAGE 33 33 33 34 34 34 35 35 35 35 36 36 36 37-38 Meats and Entrees. BREDEE 3g Beef au Gratin 3g Beef Roll 40 Bengal Cutlets 40 Braised Loin of Mutton... 40 Breast of Mutton a la Ste. Menoult 41 Bubble and Squeak 41 Creme de Veau 41 Cambridge Sausages 42 Cassolettes of Cucumber... 42 Devil Mixture ._.... 42 Devilled Mutton 43 Excellent Beef Galantine.. 43 Fricas^ed Sweetbread ... 43 Fiscatelles of Veal 43 German Roast 44 cierman Sausage 44 Hunter’s Pie 45 Ham Sausage 45 Hot Pot 45 Hotch Potch 46 Haggis (Scotch, Simple)... 46 Indian Hash for Venison or Mutton 47 Isle of Wight Timbale ... 47 Jugged Steak 47 Kidneys with Macaroni ... 48 Kidneys k la Brochette ... 48 M6£its and Entrsss — contd. Lobscouse Lunch Brawn Leg of Mutton k la Meg Dod