Modern cookery for private families — Themes and Context

Ingredients which may all be 1 used for making Soup of various kinds

A few directions to the Cook 2

The time required for boiling 4 down Soup or Stock

To fry Bread to serve with 5 Soup

Sippets _à la Reine_ 5

To make _Nouilles_ (an elegant 5 substitute for Vermicelli)

Vegetable Vermicelli 5 (Vegetables cut very fine for Soups)

Extract of Beef, or very 6 strong Beef Gravy-Soup (Baron Liebig’s receipt)

_Bouillon_ (the common Soup of 7 France), cheap and very wholesome

Clear pale Gravy Soup, or 10 _Consommé_

Another receipt for Gravy Soup 10

Cheap clear Gravy Soup 11

Vermicelli Soup (_Potage au 12 Vermicelle_)

Semoulina Soup (_Soupe à la 12 Semoule_)

_Potage aux Nouilles, or 14 Taillerine_ Soup

Stock for White-Soup 15

Mutton Stock for Soups 16

Mademoiselle Jenny Lind’s Soup 16

The Lord Mayor’s Soup 17

The Lord Mayor’s Soup 18 (Author’s receipt)

Jerusalem Artichoke, or 19 Palestine Soup

Common Carrot Soup 20

A finer Carrot Soup 20

Common Turnip Soup 21

A quickly made Turnip Soup 21

Another Parsnep Soup 22

Westerfield White Soup 22

A richer White Soup 23

Old-fashioned Mock-Turtle 26

Good Calf’s-Head Soup (_not 27 expensive_)

_Soupe des Galles_ 28

_Potage à la Reine_ (a 29 delicate White Soup)

White Oyster Soup (or Oyster 30 Soup _à la Reine_)

Rabbit Soup _à la Reine_ 31

Superlative Hare Soup 32

A less expensive Hare Soup 32

Economical Turkey Soup 33

Another Pheasant Soup 34

To boil Rice for Mullagatawny, 36 or for Curries

Good Vegetable Mullagatawny 37

Spring Soup, and Soup _à la 38 Julienne_

An excellent Green Peas Soup 39

Green Peas Soup without meat 39

A cheap Green Peas Soup 40

Peas Soup without meat 42

A cheap and good Stew Soup 43

Veal or Mutton Broth 44

Milk Soup with Vermicelli (or 44 with Rice, Semoulina, Sago, &c.)

Carrot Soup Maigre 45

Buchanan Carrot Soup 46 (excellent)

To sweeten tainted Fish 51

The mode of cooking best 51 adapted to different kinds of Fish

The best mode of boiling Fish 53

Brine for boiling Fish 54

To render boiled Fish firm 54

To know when Fish is 55 sufficiently boiled, or otherwise cooked

Fat for frying Fish 55

To keep Fish hot for table 56

To boil a Turbot (_and when in 56 season_)

Turbot _à la Crême_ 57

Turbot _au Béchamel_ 57

Mould of cold Turbot with Shrimp Chatney (refer to Chapter VI.)

To boil a John Dory (_and when 58 in season_)

Small John Dories baked. Good 58 (Author’s receipt)

To boil Salmon (_and when in 59 season_)

Salmon _à la Genevese_ 50

Salmon _à la St. Marcel_ 60

Baked Salmon over mashed 69 Potatoes

Salmon Pudding, to be served 60 hot or cold (_a Scotch receipt. Good_)

To boil Cod Fish (_and when in 61 season_)

Slices of Cod Fish Fried 61

Stewed Cod Fish in brown sauce 62

Salt Fish _à la Maître 63 d’Hôtel_

To boil Cods’ Sounds 63

To fry Cods’ Sounds in batter 63

To fry Soles (_and when in 64 season_)

Baked Soles (_a simple but 66 excellent receipt_)

Soles stewed in cream 67

To fry Whitings (_and when in 67 season_)

Fillets of Whitings 68

To boil Whitings (_French 68 receipt_)

Baked Whitings _à la 68 Française_

To boil Mackerel (_and when in 69 season_)

Baked Mackerel or Whitings 70 (_Cinderella’s receipt. Good_)

Fried Mackerel (_Common French 70 receipt_)

Fillets of Mackerel (_fried or 71 broiled_)

Boiled fillets of Mackerel 71

Mackerel broiled whole (_an 71 excellent receipt_)

Mackerel stewed with Wine 72 (_very good_)

Fillets of Mackerel stewed in 72 Wine (_excellent_)

To boil Haddocks (_and when in 73 season_)

To dress Finnan Haddocks 74

To boil Gurnards (_with 74 directions for dressing them in other ways_)

Fresh Herrings. Farleigh 74 receipt (_and when in season_)

To dress the Sea Bream 75

To boil Plaice or Flounders 75 (_and when in season_)

To fry Plaice or Flounders 75

To roast, bake, or broil Red 76 Mullet (_and when in season_)

To boil Grey Mullet 76

The Gar Fish (_to bake_) 77

The Sand Launce, or Sand Eel 77 (_mode of dressing_)

To fry Smelts (_and when in 77 season_)

To dress White Bait. Greenwich 78 receipt (_and when in season_)

Water Souchy (_Greenwich 78 receipt_)

Shad, Touraine fashion (_also 79 à la mode de Touraine_)

Stewed Trout. Good common 80 receipt (_and when in season_)

To boil Pike (_and when in 80 season_)

To bake Pike (_common 81 receipt_)

To bake Pike (_superior 81 receipt_)

To stew Carp (_a common 82 country receipt_)

To fry Perch or Tench 83

To fry Eels (_and when in 83 season_)

Boiled Eels (_German receipt_) 83

To dress Eels (_Cornish 84 receipt_)

Red Herrings _à la Dauphin_ 84

Red Herrings (_common English 84 mode_)

Anchovies fried in batter 84

DISHES OF SHELL-FISH.

Oysters, to cleanse and feed 85 (_and when in season_)

To scallop Oysters 86

Scalloped Oysters _à la Reine_ 86

Oyster Sausages (_a most 87 excellent receipt_)

To boil Lobsters (_and when in 88 season_)

Cold dressed Lobster and Crab 88

Lobsters fricasseed, or _au 89 Béchamel_ (_Entrée_)

Hot Crab or Lobster 89

Lobster cutlets (_a superior 91 Entrée_)

_Boudinettes_ of Lobsters, 92 Prawns, or Shrimps. _Entrée_ (_Author’s receipt_)

To boil Shrimps or Prawns 93

To dish cold Prawns 93

To shell Shrimps and Prawns 93 quickly and easily

Introductory remarks 94

Jewish smoked Beef (_extremely 95 useful for giving flavour to Soups and Gravies_)

To heighten the colour and 96 flavour of Gravies