|
Classic
Cook Books
< last page
| next page >
page table of contents 6
Page
To roast wild-fowl......... 92
To dress wild ducks, teal, widgeon, dun-birds... 92
Woodcocks, snipes, and quails.................... 93
Ruffs and reeves........... 93
To dress plovers........... 93
Plovers' eggs.............. 93
To rosat ortolans.......... 93
Guinea and pea-fowl........ 93
Observations on dressing hares..................... 93
To roast hare.............. 94
To jug an old hare......... 94
Broiled and hashed hare.... 95
To pot hare................ 95
Different ways of dressing rabbits................... 95
To make a rabbit taste much like hare............ 96
To pot rabbits............. 96
To blanch rabbit, fowl..... 96
PART IV.
SOUPS AND GRAVIES.
General directions respecting soups and gravies......... 96
Soups.
Scotch mutton-broth........ 97
Veal-broth................. 98
Colouring for soups or gravies................... 98
A clear brown stock for gravy-soup of gravy....... 98
An excellent soup.......... 98
An excellent white soup, 98. A plainer one......... 99
Giblet soup................ 99
Partridge soup............. 100
Macaroni soup.............. 100
A pepper-pot, to be served in a tureen............... 100
Turnip soup................ 100
Old-peas soup.............. 101
Green-peas soup............ 101
Gravy-soup................. 102
Vegetable soup, 102. Another way............... 103
Carrot soup................ 103
Onion soup................. 103
Spinach soup............... 103
Scotch leek-soup........... 104
Hare soup.................. 104
Ox-rump soup............... 104
Hessian soup and ragout.... 104
Soup -la-sap....... 105
Portable soup.............. 105
Soup-maigre, 106. Another. 106
Stock for brown or white fish soups................ 106
Eel-soup................... 107
Skate soup................. 107
Excellent lobster soup..... 107
Craw-fish or prawn soup.... 108
Oyster-soup................ 108
Gravies.
General directions respecting gravies........ 108
To draw gravy that will keep a week............... 109
Clear gravy................ 109
Cullis, or brown gravy..... 109
Bechamel, or white sauce... 110
A gravy without meat....... 110
A rich gravy............... 110
Gravy for a fowl when there is no meat to make it of................ 111
Veal gravy................. 111
Gravy to make mutton eat like venison.............. 111
Strong fish gravy.......... 111
Savoury jelly, to put over cold pies................. 111
PART V.
SAUCES.
< last page
| next page >
Classic
Cook Books
|
