The Art of Cookery Made Easy and Refined — Story, Setting & Ideas

THE ART OF COOKERY _MADE EASY AND REFINED_.

[Transcriber's Notes: Text that was superscripted in the original is framed as w^{th.}. Spelling in this text is fluid and archaic. Changes made are noted in the list at the end of this text.]

THE ART OF COOKERY _MADE EASY AND REFINED_;

AMPLE DIRECTIONS FOR PREPARING EVERY ARTICLE REQUISITE FOR FURNISHING THE TABLES

NOBLEMAN, GENTLEMAN, AND TRADESMAN.

Lately one of the Proprietors of Freemasons' Tavern, Great Queen Street, Lincoln's Inn Fields; now removed to Dover Street, Piccadilly, formerly THOMAS'S.

PRINTED FOR THE AUTHOR, AND SOLD BY J. NUNN, GREAT QUEEN STREET, LINCOLN'S INN FIELDS, AND ALL BOOKSELLERS IN TOWN AND COUNTRY.

1802. _T. Bensley, Bolt Court, Fleet Street._

THE mode of cookery which the author of the following sheets has pursued for a series of years having obtained the most distinguished approbation of the public, has induced him to commit his practice to paper; in doing which, a deviation has been made from the usual introductory methods of other treatises of the kind, in omitting to give particular directions for the choice of fish, meats, poultry, and vegetables, and at what times they respectively might be in season, &c. &c. the author conceiving the simpler method to be the most acceptable: and, therefore, as actual knowledge must ever supersede written forms, he would advise a frequent attendance at the different markets, fully assured that experience will convey greater instruction in marketing than all the theories which could be advanced. There are, nevertheless, some useful observations interspersed in the course of the work for that purpose; the author having confined himself chiefly to the practical part of cookery; he has also given some directions in a branch of the confectionary business: in both of which it has been his constant endeavour that they might be rendered as simple and easy as possible, and that economy might pervade the whole.

The receipts are written for the least possible quantities in the different made-dishes and sauces, it being a frequent error in most of the books that they are too expensive and too long; by which means the art has been rendered intricate in the extreme, both in theory and practice.

Independent, also, of a close adherence to any given rules, there are other qualities essential to the completion of a thorough cook; such as, an acute taste, a fertile invention, and a rigid attention to cleanliness.

The preceding hints and subsequent directions, it is hoped, will prove fully adequate to perfection in cookery; the work being entirely divested of the many useless receipts from other professions, (which have been uniformly introduced in books of the like nature,) and nothing inserted but what has an immediate reference to the art itself.

There is prefixed a Bill of Fare for each month in the year, as a specimen of the seasons, which may be altered as judgment directs. There is annexed, also, at the end of the volume, an Index, by which, from the first letter or word of the different articles, will be found their respective receipts.

Veal stock, for soups ib.

Consumé, or the essence of meat 2

Cullis, or a thick gravy ib.

Liquid of colour for sauces, &c. 3

To make a passing of flour and butter for cullis or benshamelle ib.

Vermicelli soup (white) 6

Cleared brown stock for gravy soups ib.

Santé, or spring soup 9

Peas soup another way 12

Mock turtle of calf's head ib.

Glaize for hams, larding, roasted poultry, &c. 20

Fish plain boiled, how to be prepared 21

Fish generally fried 22 ---- to prepare for frying, &c. 23

Broiled fish, how prepared ib. ------ salmon ditto 24 ------ mackarel, common way 25

Water souchée of perch, flounders, soles, eels, &c. 26

Roasted pike or sturgeon ib.

Bacquillio with herbs 27

Entrée of eels 28 ------ of soles ib. ------ of whitings, &c. 29 ------ of salmon ib. ------ of smelts, &c. 30 ------ of mackarel 31

Mackarel the german way ib.

Olios, or a spanish dish 32

The olio, how to be made 34

Hodge podge, or english olio 36

Light forcemeat for pies or fowls, &c. 38

Forcemeat balls for ragouts, &c. ib.

Omlets of eggs for garnishing or cutting in slips ib.

Fillet of beef larded ib.

Rump of beef a-la-daube, or braised ib.

To make Spanish onion sauce 44

Brisket of beef with Spanish onions ib. ------- with ashée or haricot 46

Rump of beef a-la mode ib.

Mutton rumps marinated ib.

Haricot mutton cutlets ib.

Fillet of mutton with cucumbers 50

Mutton cutlets with potatoes 51 ------ a la Maintenon 52

Cutlets a la Irish stew 53

Pork cutlets with red or white cabbage ib.

Pork cutlets with robert sauce ib.

To make robert sauce 55

Pork cutlets another way ib.

Fillet of pork roasted 56

Pigs feet and ears ib.

To prepare pigs feet and ears 57

Compotte of pigeons ib.

Pigeons a la craupidine 58