I have to express my gratitude to Colonel Kenney
Herbert ( Wyvern ). who has most kindly looked over my
proof-sheets ; and to Mr. Edward Arnold for permission
to quote from Common Sense Cookery and from Colonel
Kenney Herbert’s smaller books, Fifty Breakfasts , Fifty
Luncheons, and Fifty Dinners, which ought to be in every
household in which good cooking is valued. The recipes
given in these small volumes, like those in his larger works,
are all clear, practical, and accurate in the smallest
particulars.
I have also to thank Mrs. Charles William Earle very
heartily for the permission to use some of the recipes given
in her delightful Pot-Pourri from a Surrey Garden.
JULIA ANNE ELIZABETH EOUNDELL.
Doefold Hall, Nantwich, Cheshire :
March, 1898.
CONTENTS.
CHAPTER I. PAGE
A Chapter of Advice — On Preparing for a Dinner — The Kitchen, Scullery,
and Larder — Weights and Measures 1
CHAPTER IE
On Soups — Clear Soups— Thickened Soups— Purges — Fish Soups —
Garnishes for Clear Soups 29
CHAPTER III.
On Fish — Sea Fish — River Fish — Pond Fish — Shell Fish — Rechauffes
of Fish 67
CHAPTER IV.
Sauces 126
CHAPTER V.
Roasting — Boiling — Braising — Steaming — Jugging — Broiling and
Grilling — Frying — Some Minor Matters 141
CHAPTER VI.
On Meat : Beef, Mutton, Lamb, Veal, Pork- — Hashed and Minced Meat —
Rissoles, etc. — Quenelles — Potted Meat — Stuffing and Forcemeat —
Salted Meat — Twenty Homely Dishes of Meat — Glaze and Aspic
Jelly 163
CHAPTER VII.
Meat Pies and Puddings — Special Luncheon Dishes .... 232
CHAPTER VIII.
On Poultry and Game — Poultry — Game — Venison and Wild Fowl —
Hares and Rabbits 252
CHAPTER IX.
On Vegetables — Potatoes — Vegetables, Part I — Vegetables, Part II —
Vegetables, Part III — Salads — Herbs 297
CONTENTS
viii
CHAPTER X. PACE
Sandwiches — Fancy Butters 305
CHAPTER XI.
Eggs — Omelettes 393
CHAPTER XII.
Kice and Macaroni 410
CHAPTER XIII.
Curries 419
CHAPTER XIV.
Beverages 425
CHAPTER XV.
Food and Drink for Invalids 430
CHAPTER XVI.
French and English Cookery 446
CHAPTER XVII.
On Pastry-making 452
CHAPTER XVIII.
Tarts and Compotes— Pancakes and Fritters — Jellies and Creams—
Cheesecakes and Custards — Puddings — Souffles — Useful Sweet
Dishes — lees — Preserves 459
CHAPTER XIX.
Hors d’CEuvres — Toasts and Savouries — Cheese 508
CHAPTER XX.
Bread, Biscuits, and Cakes — Tea, Coffee, &c 525
CHAPTER XXI.
Some Foreign Becipes 549
CHAPTER XXII.
The Country House 554
/
KITCHEN, LARDER, AND SCULLERY 13
110 cooking is going on ; nor is there any need to let the fire out
and then to re-light it. A thoughtful cook will manage so that
she has a good clear fire when she requires it. A good pair of
bellows (a convenience almost obsolete in these days) will
assist her. The fire under the hot-plate can easily be regu-
lated by drawing out or pushing in the regulators which control
the draught, and of course the heat of a gas-stove can be even
more easily controlled.
Page 1
Presented as published in 1898. 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
I have to express my gratitude to Colonel Kenney Herbert ( Wyvern ). who has most kindly looked over my proof-sheets ; and to Mr. Edward Arnold for permission to quote from Common Sense Cookery and from Colonel Kenney Herbert’s smaller books, Fifty Breakfasts , Fifty Luncheons, and Fifty Dinners, which ought to be in every household in which good cooking is valued. The recipes given in these small volumes, like those in his larger works, are all clear, practical, and accurate in the smallest particulars.
I have also to thank Mrs. Charles William Earle very heartily for the permission to use some of the recipes given in her delightful Pot-Pourri from a Surrey Garden.
JULIA ANNE ELIZABETH ROUNDELL.
Doefold Hall, Nantwich, Cheshire : March, 1898.
CONTENTS.
CHAPTER I. PAGE
A Chapter of Advice — On Preparing for a Dinner — The Kitchen, Scullery, and Larder — Weights and Measures 1
CHAPTER IE
On Soups — Clear Soups— Thickened Soups— Purges — Fish Soups —
Garnishes for Clear Soups 29
CHAPTER III.
On Fish — Sea Fish — River Fish — Pond Fish — Shell Fish — Rechauffes of Fish 67
CHAPTER IV.
Sauces 126
CHAPTER V.
Roasting — Boiling — Braising — Steaming — Jugging — Broiling and Grilling — Frying — Some Minor Matters 141
CHAPTER VI.
On Meat : Beef, Mutton, Lamb, Veal, Pork- — Hashed and Minced Meat — Rissoles, etc. — Quenelles — Potted Meat — Stuffing and Forcemeat — Salted Meat — Twenty Homely Dishes of Meat — Glaze and Aspic
Jelly 163
CHAPTER VII.
Meat Pies and Puddings — Special Luncheon Dishes .... 232
CHAPTER VIII.
On Poultry and Game — Poultry — Game — Venison and Wild Fowl — Hares and Rabbits 252
CHAPTER IX.
On Vegetables — Potatoes — Vegetables, Part I — Vegetables, Part II — Vegetables, Part III — Salads — Herbs 297
CONTENTS
CHAPTER X. PACE
Sandwiches — Fancy Butters 305
CHAPTER XI.
Eggs — Omelettes 393
CHAPTER XII.
Kice and Macaroni 410
CHAPTER XIII.
Curries 419
CHAPTER XIV.
Beverages 425
CHAPTER XV.
Food and Drink for Invalids 430
CHAPTER XVI.
French and English Cookery 446
CHAPTER XVII.
On Pastry-making 452
CHAPTER XVIII.
Tarts and Compotes— Pancakes and Fritters — Jellies and Creams— Cheesecakes and Custards — Puddings — Souffles — Useful Sweet Dishes — lees — Preserves 459
CHAPTER XIX.
Hors d’CEuvres — Toasts and Savouries — Cheese 508
CHAPTER XX.
Bread, Biscuits, and Cakes — Tea, Coffee, &c 525
CHAPTER XXI.
Some Foreign Becipes 549
CHAPTER XXII.
The Country House 554
/
110 cooking is going on ; nor is there any need to let the fire out and then to re-light it. A thoughtful cook will manage so that she has a good clear fire when she requires it. A good pair of bellows (a convenience almost obsolete in these days) will assist her. The fire under the hot-plate can easily be regulated by drawing out or pushing in the regulators which control the draught, and of course the heat of a gas-stove can be even more easily controlled.