High-class cookery made easy
by J. Hart
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Chapters (227)
- HIGH-CLASS COOKERY MADE EASY.
- PREFATORY NOTE.
- CONTENTS.
- SOUPS.
- BROWN SOUP.
- JULIENNE SOUP.
- PERSIAN SOUP.
- MOCK TURTLE SOUP.
- SOUP À LA ROYAL.
- CURRY SOUP.
- How To Boil Rice for this Soup.
- KIDNEY SOUP.
- PURÉE DE POIS.
- PURÉE DE TOMATO.
- PURÉE OF CARROTS.
- OYSTER SOUP.
- WHITE SOUP.
- HARE SOUP.
- TO MAKE BROWNING FOR SOUPS.
- FISH.
- BOILED FISH WITH EGG SAUCE.
- FRIED HADDOCK.
- TO MAKE FISH STOCK FOR SAUCES OR SOUPS.
- HADDOCK À LA MAÎTRE D’HÔTEL.
- MERLAN AU GRATIN.
- WHITINGS BROILED.
- BOILED HERRINGS À LA CRÊME.
- TURBOT WITH SPAWN SAUCE.
- TURBOT WITH CREAM SAUCE.
- SMELTS FRIED.
- STUFFED FISH.
- MELTED BUTTER.
- CRIMPED SALMON.
- FILLET HADDOCKS À LA MAÎTRE D’HOTÊL.
- TURBOT BAKED.
- PLAIN BOILED SALMON.
- SAUCE À LA MAÎTRE D’HÔTEL.
- SAUCE À LA REGENCE.
- ECONOMICAL MADE-DISHES.
- HASH OF MUTTON.
- HEDGEHOG OF MUTTON.
- CRISQUETTES OF MUTTON.
- STUFFED CUCUMBERS.
- TIMBALES OF MACARONI.
- TOMATOES FARCIE.
- DEVILED BEEF.
- CHICKEN MERINDS.
- ENTRÉES.
- OYSTER PÂTÉS.
- SWEETBREADS FRIED.
- LARDED FILLETS OF BEEF.
- PLAIN MUTTON CUTLETS.
- SWEETBREADS SERVED IN BEETROOT PÂTÉS.
- CREAM OF CHICKEN.
- CREAM OF RABBIT.
- LARDED SWEETBREADS
- FILLET OF BEEF WITH FRIED POTATO CHIPS.
- ENTRÉE RABBIT À LA TARTE.
- SAUCES OF ENTRÉES.
- SAUCE AU SUPRÊME.
- SALMIS SAUCES.
- RUSSIAN SAUCE.
- TO MAKE BROWN SAUCE.
- TRUFFLE SAUCE.
- TOMATO SAUCE.
- WHITE SAUCE.
- VEGETABLE SAUCE.
- SAUCE PIQUANTE.
- TO HAVE STOCK FOR SAUCES OR PLAIN ENTRÉES ALWAYS AT HAND.
- JOINTS IN GENERAL.
- TO ROAST A LEG OF MUTTON.
- BOILED LEG OF MUTTON.
- SERPENT OF MUTTON.
- STEW OF RUMP BEEF.
- ROAST CHICKEN.
- ROAST BEEF.
- BRAISED LEG OF MUTTON.
- TO BOIL A ROUND OF BEEF.
- ROAST LOIN OF VEAL.
- LOIN OF VEAL BRAISED.
- BOILED HAM.
- BOILED LEG OF PORK.
- ROAST LEG OF PORK.
- PILLAU AU RIZ.
- BOILED CHICKEN.
- ROAST GROUSE.
- ROAST HARE.
- ROAST RABBIT
- TO BOIL RABBITS WHOLE.
- FRIGEDEL OF RABBIT.
- BEEFSTEAK PIE.
- ROAST PARTRIDGES.
- RABBIT PIE.
- SAUCES FOR JOINTS.
- HORSE-RADISH SAUCE FOR ROAST BEEF.
- CAPER SAUCE FOR BOILED MUTTON.
- ROAST LEG OF MUTTON
- ONION SAUCE FOR ROAST SHOULDER OF MUTTON.
- APPLE SAUCE FOR ROAST PORK.
- BREAD SAUCE FOR ROAST CHICKEN.
- PARSLEY SAUCE FOR BOILED CHICKENS.
- MINT SAUCE FOR ROAST LAMB.
- ENTRÉE SAUCE À LA TARTE.
- PUDDINGS.
- STRAWBERRY TOASTS.
- CHOCOLATE PUDDING.
- HOLLANDAISE PUDDING.
- BASKET PUDDING.
- ICE CREAM.
- MARBLE PUDDING.
- PLUM PUDDING.
- COMPOTE OF RICE AND APPLES.
- STEAMED CABINET PUDDING.
- CROQUETS AU CONFITURE.
- LEMON PUDDING.
- VANILLA CREAM.
- WINE JELLY.
- ŒUF À LA NEIGE.
- TRIFLE.
- CARAMEL PUDDING.
- PUDDING SAUCES.
- BRANDY SAUCE.
- WINE SAUCE.
- GERMAN SAUCE.
- CUSTARD SAUCE.
- SAVOURY DISHES.
- CURRIED EGGS.
- SAVOURY OMELET.
- POACHED EGGS.
- EGGS À LA MAÎTRE D’HOTÊL.
- KIDNEY OMELET.
- HAM OMELET
- STUFFED EGGS.
- KIDNEYS AND TOAST.
- CHEESE BISCUITS.
- LOBSTER CROQUETS.
- CAULIFLOWER À GRATIN.
- CHEESE SOUFFLÉE.
- VEGETABLES.
- POTATO CHIPS.
- BRUSSELS SPROUTS.
- GREEN PEASE.
- ASPARAGUS WITH WHITE SAUCE.
- VEGETABLE MARROW.
- TO BOIL POTATOES.
- CAKES, AND ICINGS FOR CAKES.
- POUND CAKES.
- CREAM CAKE.
- SPONGE CAKE.
- ONE, TWO, THREE, FOUR CAKE.
- GOLD CAKE.
- SILVER CAKE.
- CHEESE CAKES.
- GINGER BREAD.
- LEMON CAKES.
- JOHNNIE CAKE.
- GERMAN TEA CAKE.
- QUAKER’S CAKES.
- DESSERT BISCUITS.
- LOAF CAKE.
- DOUGH NUTS.
- FRENCH WAFFLES.
- ICES FOR CAKES.
- THE DIFFERENT KINDS OF PASTE.
- Paste No. 1.—PUFF PASTE.
- Paste No. 2.—SHORT CRUST.
- Paste No. 3.—PLAIN AMERICAN CRUST.
- Paste No. 4.—HARD PASTE FOR RAISED PIES.
- Paste No. 5.—SUET CRUST.
- A Hint on the Heat of the Oven.
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