Not only everyday fare, but fare for extra occasions has been included.
Cold meat cookery, the cooking^ of Australian meat, cookery for invalids,
beverages of every kind, and the best methods of carving, have all re-
ceived ample notice. The wholesomeness or unwholesomeness of many
different kinds of food has been pointed out, and their nutritive value has
been stated. Prices have been added in most cases, and the greatest pains
has been taken to secure accuracy.
In the Appendix have been given short articles on Kitchen Utensils,
Seasonable Foods, and Terms used in Cookery.
Great pains have been taken to give the work a practical character, and it is
hoped that the illustrative woodcuts and coloured j^lates will add greatly to its
intelligibility and interest.
The directions have been put in the simplest form and the plainest
language, so that the recipes may be as easily understood in the kitchen as
their results are sure to be popular in the dining-room.
If the promise of this Preface is good, the performance of the body of the
work will be found to be better. To its countless recipes then we leave the
reader, parting from him with the words of Horace, " Should you know better
precepts than these, candidly tell us ; if not follow them, as we do."
CONTEIslTS.
PAGE
Preface iii
Principles of Cookery i- — xevi
Dictionary, A — Z 1 — 1158
Appendix : —
A. — Kitchen Utensils 1159
B. — Seasonable Food 1173
C. — Glossary of Terms used in Cookery . . . 11^76
PRINCIPLES OYSTER SAUCE STEAKS OMELETS.
table-spoonful of cold milk will do. Now add a little pepper and a tea-spoonful of
ancliovy sauce. It is wondeiful how anchovy sauce brings out the flavour of oysters.
I would advise cooks to taste the sauce which is flavoured only with the oyster
liquor and beards, before adding the anchovy sauce, and after it has been added.
The cliange in the flavour is so wonderful that they will have a good practical lesson
of the impcrtance of little things for flavouring purposes.
The next point is the oysters, which we left in a little basin✪ Oyster Sauce. First have ready
the sauce tureen, empty, but thoroughly hot. Have also ready on the fire a large
saucepan or stewpan with boiling water. Next take a small strainer in the right
hand, and hold it in the boiling water till the water boils with the metal part of the
strainer in it. Lift the strainer just above the boiling water, and pour the oysters
out of the little basin into it. Let the oysters be in contact with the boiling water
not more than two or three seconds, let the water strain ofi" them, and then throw
them into the hot tureen. Povir the sauce on to them, and the oyster sauce is ready.
Page 1 · 1 recipe record on this page
Presented as published in 1892. 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
Not only everyday fare, but fare for extra occasions has been included. Cold meat cookery, the cooking^ of Australian meat, cookery for invalids, beverages of every kind, and the best methods of carving, have all received ample notice. The wholesomeness or unwholesomeness of many different kinds of food has been pointed out, and their nutritive value has been stated. Prices have been added in most cases, and the greatest pains has been taken to secure accuracy.
In the Appendix have been given short articles on Kitchen Utensils, Seasonable Foods, and Terms used in Cookery.
Great pains have been taken to give the work a practical character, and it is hoped that the illustrative woodcuts and coloured j^lates will add greatly to its intelligibility and interest.
The directions have been put in the simplest form and the plainest language, so that the recipes may be as easily understood in the kitchen as their results are sure to be popular in the dining-room.
If the promise of this Preface is good, the performance of the body of the work will be found to be better. To its countless recipes then we leave the reader, parting from him with the words of Horace, " Should you know better precepts than these, candidly tell us ; if not follow them, as we do."
CONTENTS.
PAGE
Preface iii
Principles of Cookery i- — xevi
Dictionary, A — Z 1 — 1158
Appendix : —
A. — Kitchen Utensils 1159
B. — Seasonable Food 1173
C. — Glossary of Terms used in Cookery . . . 1176
PRINCIPLES OYSTER SAUCE STEAKS OMELETS.
table-spoonful of cold milk will do. Now add a little pepper and a tea-spoonful of ancliovy sauce. It is wondeiful how anchovy sauce brings out the flavour of oysters. I would advise cooks to taste the sauce which is flavoured only with the oyster liquor and beards, before adding the anchovy sauce, and after it has been added. The cliange in the flavour is so wonderful that they will have a good practical lesson of the impcrtance of little things for flavouring purposes.
The next point is the oysters, which we left in a little basin. First have ready the sauce tureen, empty, but thoroughly hot. Have also ready on the fire a large saucepan or stewpan with boiling water. Next take a small strainer in the right hand, and hold it in the boiling water till the water boils with the metal part of the strainer in it. Lift the strainer just above the boiling water, and pour the oysters out of the little basin into it. Let the oysters be in contact with the boiling water not more than two or three seconds, let the water strain ofi" them, and then throw them into the hot tureen. Povir the sauce on to them, and the oyster sauce is ready.
Records on this page
Oyster Sauce