- , Curried, 374.
Fragments of Meat Stewed for
Stock, 2.
- - - — to be Saved, 2.
French Beans, 295.
- Method of Cooking Pork,
384.
Fresh Fruit, Compote of, 282.
Fresh Herrings, 88.
- au Gratin ( see Mackerel
au Gratin), 173.
Fricassee of Fowl, 271.
Fritters, Apple, 365.
Fruit Dumplings, Suet Crust for,
234.
- Juice with Sago Mould,
351.
- Pies, 285.
■ - , Preserving, 240.
Frying Batter, 272.
G
Game, Breadcrumbs for, 349.
- , Gravy for, 349.
Garlic, To store, 335.
Garnish, Orange, 415.
Gateau, Apple, 335.
- of Cherries, and other
Fruits, 253.
- of Rabbit, 250.
- of Rice, 346.
- Turc with Coffee Icing,
398.
Gelatine Jelly, 391.
General Favourite Pudding, 189.
German Pickle for Pork, 152.
German Sausage, To keep Moist,
133.
4G2
INDEX.
German Sausage, To serve, 212.
- Method of Cooking Pork,
1 55.
Giblet Soup, 58.
Giblets, Brown Gravy made
from, 361.
— — , Stewed, 66.
Gingerbread Pudding, 193.
Glaze, 122.
Glazed Onions ( see Beef k la
Mode), 78.
Globe Artichokes, 290.
Golden Pudding, 175.
■ - Pain (see Boiled Fowls),
320.
Gooseberry Fool, 233.
Gooseberry Sauce, 215.
Goose, Green, 215.
- , Hashed, 341.
- , Brown Gravy for, 340.
- , Boasted, 339.
— — , Apple Sauce for, 340.
- , Brown Gravy for, 340.
- , Sage and Union Stuffing
for, 340.
Gravy, 217.
- , Brown, for Boast Goose,
340.
- , Brown, from Giblets,
361.
- for Game, 349.
- for Boast Hare, 399.
- for Veal, 238.
- Soup, 313, 334.
Green Goose, 215.
- Peas, 253.
Greens, To boil, 210.
Ground Bice Mould, 284.
- Pudding, 300.
Grouse, Potted, 15.
- , Boasted, 311.
- Salad, 311.
Gruel (two ways), 200
Guest’s Pudding, 149.
Guinea Fowl, 138.
- Soup, 79.
Gurnet, Baked, 81.
H
Haddock, Dried, 48.
- Pie, 318.
- , Stuffed and baked, 318.
- , Bizzared, 323.
Hake, Baked, 315.
- , Boiled, 373.
_ Fried 284
Halibut Cutlets’ 232.
Ham and Macaroni, 136.
Hambro’ Salad, 287.
Ham-cured Herrings, 28.
Ham, Fried, 102.
- , Minced, 207.
- , To free from Saltpetre,
188.
- , Potted, 151.
- Toast, 130.
Hams, To cure, 376.
- , To boil, 201.
Hare Forcemeat, 370.
- Gravy, 400.
- , Jugged, 369.
- , Boast, 399.
- Soup, 35.
- , Suitable weather for hang¬
ing, 17.
- , To choose, 17.
— — , To hang, 17.
- , To skin, 399.
Haricot Beans, 229.
- Mutton, 148.
- , Norman, 303.
- Puree, 107.
- Salad, 131.
Hashed Beef (Economical), 387.
- Calf’s Head, 157.
- Goose, 341.
- Mutton, 190.
Hasty Pudding, 132.
Head and Shoulders of Cod,
414.
Herbs, To dry, 276.
Herbaceous Seasoning, Aromatic,
276.
Herrings, Fresh, 88.
463
A YEARS
Herrings, Fresh, au Gratin {see
Mackerel au Gratin), 173.
- , — - — , Pickled, 299.
- with Mustard Sauce, 327.
Hominy Cake, 359.
- , To boil, 73.
- , To fry, 74.
- , To soak, 72.
Horseradish Sauce, 411.
Hotcli Potch, Scotch, 251.
Hot Cross Buns, 145.
Hot Pot, Lancashire, 126.
Hot Rolls, 318.
Hot Weather, To keep Butter in,
308.
- - , To preserve Meat in,
270.
Hydropathic Pudding, 225.
I
Icing Sugar for Puddings, 287.
Indian Pickle, 314.
Invalid’s Dishes :
Broths : —
Barley Cream, 96.
Beef Tea, 95.
- - quickly made,
96.
Chicken Broth, 96.
Mutton Broth, 96.
Veal Broth, 96.
Drinks : —
Barley Water, Clear, 171.
- , Thick, 171.
Lemonade, 171.
Linseed Tea, 171.
Pace and Toast Wrater, 171.
> Food {see Appendix).
Meats, Fish, &c. : —
Fish, 408.
Game, 408.
Minced Meat, 408.
Mutton Chops, StewecI, 408.
COOKERY,
A year's cookery
1880Page 359
Presented as published in 1880. 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
- , Curried, 374.
Fragments of Meat Stewed for Stock, 2.
- - - — to be Saved, 2.
French Beans, 295.
- Method of Cooking Pork,
Fresh Fruit, Compote of, 282. Fresh Herrings, 88.
- au Gratin ( see Mackerel
au Gratin), 173.
Fricassee of Fowl, 271.
Fritters, Apple, 365.
Fruit Dumplings, Suet Crust for,
- Juice with Sago Mould,
- Pies, 285.
■ - , Preserving, 240.
Frying Batter, 272.
G
Game, Breadcrumbs for, 349.
- , Gravy for, 349.
Garlic, To store, 335.
Garnish, Orange, 415.
Gateau, Apple, 335.
- of Cherries, and other
Fruits, 253.
- of Rabbit, 250.
- of Rice, 346.
- Turc with Coffee Icing,
Gelatine Jelly, 391.
General Favourite Pudding, 189. German Pickle for Pork, 152. German Sausage, To keep Moist,
4G2
German Sausage, To serve, 212.
- Method of Cooking Pork,
1 55.
Giblet Soup, 58.
Giblets, Brown Gravy made from, 361.
— — , Stewed, 66.
Gingerbread Pudding, 193.
Glaze, 122.
Glazed Onions ( see Beef k la Mode), 78.
Globe Artichokes, 290.
Golden Pudding, 175.
■ - Pain (see Boiled Fowls),
Gooseberry Fool, 233.
Gooseberry Sauce, 215.
Goose, Green, 215.
- , Hashed, 341.
- , Brown Gravy for, 340.
- , Boasted, 339.
— — , Apple Sauce for, 340.
- , Brown Gravy for, 340.
- , Sage and Union Stuffing
for, 340.
Gravy, 217.
- , Brown, for Boast Goose,
- , Brown, from Giblets,
- for Game, 349.
- for Boast Hare, 399.
- for Veal, 238.
- Soup, 313, 334.
Green Goose, 215.
- Peas, 253.
Greens, To boil, 210.
Ground Bice Mould, 284.
- Pudding, 300.
Grouse, Potted, 15.
- , Boasted, 311.
- Salad, 311.
Gruel (two ways), 200 Guest’s Pudding, 149.
Guinea Fowl, 138.
- Soup, 79.
Gurnet, Baked, 81.
H
Haddock, Dried, 48.
- Pie, 318.
- , Stuffed and baked, 318.
- , Rizzared, 323.
Hake, Baked, 315.
- , Boiled, 373.
_ Fried 284
Halibut Cutlets’ 232.
Ham and Macaroni, 136.
Hambro’ Salad, 287.
Ham-cured Herrings, 28.
Ham, Fried, 102.
- , Minced, 207.
- , To free from Saltpetre,
- , Potted, 151.
- Toast, 130.
Hams, To cure, 376.
- , To boil, 201.
Hare Forcemeat, 370.
- Gravy, 400.
- , Jugged, 369.
- , Boast, 399.
- Soup, 35.
- , Suitable weather for hang¬ ing, 17.
- , To choose, 17.
— — , To hang, 17.
- , To skin, 399.
Haricot Beans, 229.
- Mutton, 148.
- , Norman, 303.
- Puree, 107.
- Salad, 131.
Hashed Beef (Economical), 387.
- Calf’s Head, 157.
- Goose, 341.
- Mutton, 190.
Hasty Pudding, 132.
Head and Shoulders of Cod,
Herbs, To dry, 276.
Herbaceous Seasoning, Aromatic, 254.
Herrings, Fresh, 88.
A YEARS
Herrings, Fresh, au Gratin {see Mackerel au Gratin), 173.
- , — - — , Pickled, 299.
- with Mustard Sauce, 327.
Hominy Cake, 359.
- , To boil, 73.
- , To fry, 74.
- , To soak, 72.
Horseradish Sauce, 411.
Hotcli Potch, Scotch, 251.
Hot Cross Buns, 145.
Hot Pot, Lancashire, 126.
Hot Rolls, 318.
Hot Weather, To keep Butter in,
- - , To preserve Meat in,
Hydropathic Pudding, 225.
Icing Sugar for Puddings, 287. Indian Pickle, 314.
Invalid’s Dishes :
Broths : —
Barley Cream, 96.
Beef Tea, 95.
- - quickly made,
Chicken Broth, 96.
Mutton Broth, 96.
Veal Broth, 96.
Drinks : —
Barley Water, Clear, 171.
- , Thick, 171.
Lemonade, 171.
Linseed Tea, 171.
Pace and Toast Wrater, 171.
> Food {see Appendix).
Meats, Fish, &c. : —
Fish, 408.
Game, 408.
Minced Meat, 408.
Mutton Chops, StewecI, 408.
COOKERY,