Practical household cookery

This is a practical book, by a practical man, written for practical people. It covers the whole range of culinary effort, and gives a wide choice of meals for every day in the year. There is much that is new in it, more especially with regard to the Italian and other provincial dishes. A strong feature is made of soups and boiled meats and other inexpensive preparations, there being not only a good selection, but the distinctions being well marked. The directions have been carefully revised. They are precise and clear, and there is not a recipe in the book which has not been practically tried and found to be satisfactory. It also contains a number of instructive and valuable remarks on the different products of this country used in cookery. CONTENTS. PAGE INTRODUCTION— REMARKS ON MEAT IN GENERAL, AND SKETCHES OF SIDES OR HALVES OF BEEF, VEAL, AND MUTTON, SHOW- ING JOINTS THEREFROM I REMARKS ON NEW ZEALAND MUTTON AND AMERICAN BEEF . 8 REMARKS ON BOILED MEAT 9 WHAT SHOULD BE FOUND ON THE KITCHEN TABLE AND LARDER. II BOUQUET GARNI OR BUNCH OF DRT HERBS II CARAMEL OR BURNT SUGAR 12 CHAPTERS L SOUPS—GRAVIES— MACARONI AND PASTE OF ALL DE-SCRIP- TIONS— RICK — RISOTTO — AND ORDINARY JELLY . . II II. SOUPS FOR CONVALESCENTS AND CHILDREN ... 76 III. SAUCES— MELTED BUTTER — ESSENCES — JELLIES . . . 80 IV. PUREES OF VEGETABLES FOR GARNISHING — EGGS — OMELETS — PANADAS — BRKADINGS I08 V. FORCEMEAT— GARNISHING IN GENERAL— BALPICON . 124 VI. FRYING — BATTER PASTE — HOT AND COLD HORS-D'ŒUVRES . 1 42 VII. TRIPE — LIGHT ENTRIES— SAUSAGES 1 59 VIII. BOILED MEAT I76 FISH AND CRUSTACEANS 181 IX. BKEF 235 JL VEAL ........... 248 VIII CONTENTS. CHAP. PAOB XI. MUTTON— LAMB AND KID 259 XII. FORK — HAM — SUCKING PIG — WILD BOAB . . . 271 XIII. VENISON — HABE— RABBIT 284 XIV. POULTRY 289 XV. GAME 329 XVI. HOT AND COLD MEAT PIES — PUDDINGS— GALANTINES AND POTTED GAME . . 342 XVII. VEGETABLES— SALADS— SANDWICHES 356 XVIII. PASTE— PASTRY— SWEET DISHES— ICES .... 387 INTRODUCTION AND PRELIMINARY OBSERVATIONS. Since cookery was discovered to be a science and classed, as well as cultivated, as an art by epicures of renown, many more or less valuable books have been written on the subject by professional cooks, as well as by amateurs of all descriptions in the mysteries of gastronomy. The aim of these has, no doubt, been to educate the palate and enlighten the readers as to the different modes of preparing good and tasty food at nominal cost ; but the majority of the books are either copies of others, or have been written with a very limited culinary knowledge ; with few exceptions, they give neither quantity, measure, nor weight, nor the time needed for following out their numerous and perplexing recipes, and thus afford but very little help to the uninitiated. This frequent want of explicitness in these works, combined with the growing taste for novelties, has induced me to offer herein the knowledge I have gathered during an experience of many years ; and in doing so I shall be content if I succeed in simplifying the directions without producing confusion, and at the same time give in all cases the correct weight and measure, as well as the exact time for cooking each recipe, besides suggesting economical reform in the kitchen and encouraging the use of good and nutritious food. Although steps have of late been taken towards education in culinary knowledge by the so-called A