- , To carve, 7.
— — and Macaroni, 223.
- - , Potted, 337.
- , To boil, 270.
Town Pudding, 411.
Treacle Pudding, 13
— Tart, 285. "
Tripe, Boiled, 412.
- a la Coutance, 366.
Turbot, Boiled, 213.
* - , Filleted, 230.
- , Sauces for, 214.
Turkey, Boiled, 432.
■ - , Roast, 432.
Turnips, To boil, 342.
- - , To mash, 342.
Turnovers, Jam, 336.
V
Veal and Ham Pie, 169.
- , Breast of, Rolled, 226.
- Broth, 96.
- - Cake, 202.
- , Curried, 264.
■ - , Fillet of, Baked or Roasted,
237.
— - — Forcemeat, 237.
- , Gravy for, 238.
- , Minced, 183.
- , Heck of, Rolled and
Roasted, 201.
- Rissoles, 245.
- , Rolled, 188. 189.
- - Rolls, 177. _
- - Simply braised, 244.
- Stew Piquante, 345.
- , Stewed, 268.
Vegetable Marrow, Boiled, 317.
• - , To store for use,
1
2
Vegetables : —
Artichokes, Globe, Boiled, 290.
- , Jerusalem, 407.
Asparagus, 222.
Beans, French or Kidney, 295.
- , Broad or Windsor, 258.
- , Haricot, 229.
Beetroot, Remains of, 29G
Brussels Sprouts, To boil, 210
Cabbage, To boil, 210.
- , Red, Stewed, 367.
Carrots, To boil, 247.
Celery, Stewed, 409.
Colcannon, 290.
Endive, Stewed, 414.
Greens, To boil, 210.
Onions, Boiled, 372.
Parsnips, Boiled, 342.
- , Mashed, 342.
Peas, Green, 253.
Potato Chips, 160.
- Croquettes, 380.
- Snow, 141.
Potatoes, Baked, 175.
- , Browned, 362.
- , Cold, browned, 433,
- , Fried, 59.
- , Mashed, 184, 367.
- - Soufflees, 160.
- , Steamed, 178.
Salsify, 371.
Savoys, To boil, 210.
Scorzonera, 383.
Sea Kale, 223.
Tomatoes, Baked, excellent
248.
- , Sliced, 332.
- , Stuffed, 266.
Turnips, Boiled, 342.
- , Mashed, 342.
Venison Sauce, 332.
Vermicelli for Rissoles, 14
- for Pudding, 278.
- Soup, 123.
Victoria Soup, 70.
Vienna Bread, 306.
- Flour, 307.
316.
476
INDEX.
\
Viennoise Pudding, 247.
Vinegar, Tarragon, 276.
W
Walnut Ketchup, 276.
Walnuts, Pickled, 276.
Waste, To prevent, 2, 4.
Watercress and young Radishes,
110.
Whipped Cream, 422.
Whip Sauce, 263.
White Currant Jelly, 241.
White Sauce, 432.
Whiting, Baked, 298
- , Pried, 32.
- , To choose, 31.
Windsor Beans (see Broad Beans),
258.
Wine, Jelly, 391.
Woodcock, Mock, 127.
Wyvern Puddings, 181.
Y
Yorkshire Pudding, 403,
PE2NTED BY CASSELL AND COMPANY, LIMITED, LA BELLE SAUVAOE, LONDON, E.G,
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ios. 6d.
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A year's cookery
1880Page 366
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
- , To carve, 7.
— — and Macaroni, 223.
- - , Potted, 337.
- , To boil, 270.
Town Pudding, 411.
Treacle Pudding, 13.
- Tart, 285.
Tripe, Boiled, 412.
- a la Coutance, 366.
Turbot, Boiled, 213.
* - , Filleted, 230.
- , Sauces for, 214.
Turkey, Boiled, 432.
■ - , Roast, 432.
Turnips, To boil, 342.
- - , To mash, 342.
Turnovers, Jam, 336.
Veal and Ham Pie, 169.
- , Breast of, Rolled, 226.
- Broth, 96.
- - Cake, 202.
- , Curried, 264.
■ - , Fillet of, Baked or Roasted,
— - — Forcemeat, 237.
- , Gravy for, 238.
- , Minced, 183.
- , Heck of, Rolled and
Roasted, 201.
- Rissoles, 245.
- , Rolled, 188. 189.
- - Rolls, 177. _
- - Simply braised, 244.
- Stew Piquante, 345.
- , Stewed, 268.
Vegetable Marrow, Boiled, 317.
• - , To store for use,
Vegetables : —
Artichokes, Globe, Boiled, 290.
- , Jerusalem, 407.
Asparagus, 222.
Beans, French or Kidney, 295.
- , Broad or Windsor, 258.
- , Haricot, 229.
Beetroot, Remains of, 29G Brussels Sprouts, To boil, 210 Cabbage, To boil, 210.
- , Red, Stewed, 367.
Carrots, To boil, 247.
Celery, Stewed, 409. Colcannon, 290.
Endive, Stewed, 414.
Greens, To boil, 210.
Onions, Boiled, 372.
Parsnips, Boiled, 342.
- , Mashed, 342.
Peas, Green, 253.
Potato Chips, 160.
- Croquettes, 380.
- Snow, 141.
Potatoes, Baked, 175.
- , Browned, 362.
- , Cold, browned, 433,
- , Fried, 59.
- , Mashed, 184, 367.
- - Soufflees, 160.
- , Steamed, 178.
Salsify, 371.
Savoys, To boil, 210. Scorzonera, 383.
Sea Kale, 223.
Tomatoes, Baked, excellent
- , Sliced, 332.
- , Stuffed, 266.
Turnips, Boiled, 342.
- , Mashed, 342.
Venison Sauce, 332.
Vermicelli for Rissoles, 14
- for Pudding, 278.
- Soup, 123.
Victoria Soup, 70.
Vienna Bread, 306.
- Flour, 307.
\
Viennoise Pudding, 247. Vinegar, Tarragon, 276.
W
Walnut Ketchup, 276.
Walnuts, Pickled, 276.
Waste, To prevent, 2, 4. Watercress and young Radishes,
Whipped Cream, 422.
Whip Sauce, 263.
White Currant Jelly, 241.
White Sauce, 432.
Whiting, Baked, 298
- , Pried, 32.
- , To choose, 31.
Windsor Beans (see Broad Beans),
Wine, Jelly, 391.
Woodcock, Mock, 127.
Wyvern Puddings, 181.
Y
Yorkshire Pudding, 403,
PE2NTED BY CASSELL AND COMPANY, LIMITED, LA BELLE SAUVAOE, LONDON, E.G,
20.1092
Selections from Cassell if Company'1 s Publications .
Ullustratctr, Jfhte-Jlri, anti otljcr Uolumes.
Abbeys and Churches cf England and Wales, The: Descriptive, Historical, .Pictorial, Series II. 21s.
A Blot of Ink. Translated from the French b}' Q and Paul Franckk. 5s-
Adventure, The World of. Fully Illustrated. In Three Vols. gs. each.
Africa and its Explorers, The Story of. By Dr. Robert Brown, F.L.S. Illustrated. Vol. I., 7s. 6d.
Agrarian Tenures. By the Rt. Hon. G. Shaw-Lefevee, M P. ios. 6d.
Ant’nea. By Cecile Cassavetti (a Rushan). A Sensational Story, base d on authentic facts of the time of the Greek War of independence.
ios. 6d.
Arabian Nights Entertainments, Cassell’s Pictorial, ios. 6d.
Architectural Drawing. By R. Phf.n£ Spiers. Illustrated, ios. 6d.
Art, The Magazine of. Yearly Vol. With 12 Photogravures, Etching-', &c., and about 400 Illustrations. 16s.
Artistic Anatomy. By Prof. M. Duval. Cheap Edition. 3s. 6d.