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Modern cookery for private families by Eliza Acton

CHAPTER XVIII.

348 words  |  Chapter 21

PASTRY. Page Introductory remarks 344 To glaze or ice Pastry 345 _Feuilletage_, or fine French 345 Puff Paste Very good light Paste 346 English Puff Paste 346 Cream Crust (_very good_) 347 (_Author’s receipt_) _Pâte Brisée_ (or French Crust 347 for hot or cold Meat Pies) Flead Crust 347 Common Suet-Crust for Pies 348 Very superior Suet-Crust 348 Very rich short Crust for 349 Tarts Excellent short Crust for 349 Sweet Pastry _Bricche_ Paste 349 Modern Potato Pasty, an 350 excellent family dish _Casserole_ of Rice 351 A good common English Game Pie 352 Modern Chicken Pie 353 A common Chicken Pie 353 Pigeon Pie 354 Beef-steak Pie 354 Common Mutton Pie 355 A good Mutton Pie 355 Raised Pies 356 A _Vol-au-Vent_ (_Entrée_) 357 A _Vol-au-Vent_ of Fruit 358 (_Entremets_) A _Vol-au-Vent à la Créme_ 358 (_Entremets_) Oyster Patties (_Entrée_) 359 Common Lobster Patties 359 Superlative Lobster Patties 359 (_Author’s receipt_) Good Chicken Patties 359 (_Entrée_) Patties _à la Pontife_, a 360 fast-day or _maigre_ dish (_Entrée_) Excellent Meat Rolls 360 Small _Vols-au-Vents_, or 361 Patty-cases Another receipt for Tartlets 361 A Sefton, or Veal Custard 362 Apple Cake, or German Tart 362 _Tourte Meringuée_, or Tart 363 with royal icing A good Apple Tart 363 Tart of very young green 364 Apples (_good_) Barberry Tart 364 The Lady’s _Tourte_, and 364 Christmas _Tourte à la Châtelaine_ _Genoises à la Reine_, or her 366 Majesty’s Pastry Almond Paste 367 Tartlets of Almond Paste 367 Fairy Fancies (_Fantaisies des 368 Fées_) Mincemeat (_Author’s receipt_) 368 Superlative Mincemeat 369 Mince Pies (_Entremets_) 369 Mince Pies Royal (_Entremets_) 370 The Monitor’s Tart, or _Tourte 370 à la Judd_ Pudding Pies (_Entremets_) 371 Pudding Pies (_a commoner 371 kind_) Cocoa-Nut cheese-cakes 371 (_Entremets_) (_Jamaica receipt_) Common Lemon Tartlets 372 Madame Werner’s Rosenvik 372 cheese-cakes Apfel Krapfen (_German 373 receipt_) _Créme Pâtissière_, or Pastry 373 Cream Small _Vols-au-Vent, à la 374 Parisienne_ (_Entremets_) Pastry Sandwiches 374 Lemon Sandwiches 374 _Fanchonnettes_ (_Entremets_) 374 Jelly-Tartlets, or Custards 375 Strawberry Tartlets (_good_) 375 Raspberry Puffs 375 Creamed Tartlets 375 Ramakins _à l’Ude_, or 375 Sefton-Fancies
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Chapters

1. Chapter 1 2. CHAPTER I. 3. CHAPTER II. 4. Chapter VI.) 5. CHAPTER III. 6. CHAPTER IV. 7. CHAPTER V. 8. CHAPTER VI. 9. CHAPTER VII. 10. CHAPTER VIII. 11. CHAPTER IX. 12. CHAPTER X. 13. CHAPTER XI. 14. CHAPTER XII. 15. CHAPTER XIII. 16. CHAPTER XIV. 17. CHAPTER XV. 18. CHAPTER XVI. 19. CHAPTER XVII. 20. Chapter VI.) 21. CHAPTER XVIII. 22. CHAPTER XIX. 23. CHAPTER XX. 24. CHAPTER XXI. 25. CHAPTER XXII. 26. CHAPTER XXIII. 27. CHAPTER XXIV. 28. CHAPTER XXV. 29. CHAPTER XXVI. 30. CHAPTER XXVII. 31. CHAPTER XXVIII. 32. CHAPTER XXIX. 33. CHAPTER XXX. 34. CHAPTER XXXI. 35. CHAPTER XXXII. 36. CHAPTER I. 37. CHAPTER II. 38. Chapter V.) It appears to us that the skin should be stripped from any 39. Chapter VI.; though this is a mode of service less to be recommended, as 40. CHAPTER III. 41. Chapter V., or, with flour and butter, then seasoned with spice as 42. CHAPTER IV. 43. Chapter VII., or a little soy (when its flavour is admissible), or 44. CHAPTER V. 45. CHAPTER VI. 46. Chapter XVII.), laid lightly round it, is always an agreeable one to 47. Chapter III.), mince them quickly upon a dish with a large sharp knife, 48. CHAPTER VII. 49. CHAPTER VIII. 50. introduction of these last into pies unless they are especially ordered: 51. CHAPTER IX. 52. CHAPTER X. 53. 18. Cheek. 54. Chapter VIII., adding, at pleasure, a flavouring of minced onion or 55. CHAPTER XI. 56. 10. Breast, Brisket End. 57. Chapter I.), or as much good beef broth as may be required for the hash, 58. CHAPTER XII. 59. 7. Breast. 60. Chapter VI. may be substituted for the usual ingredients, the parsley 61. CHAPTER XIII. 62. 6. Leg. 63. CHAPTER XIV. 64. Chapter VIII., and the sausage-meat may then be placed on either side of 65. CHAPTER XV. 66. Chapter VIII., sew it up, truss and spit it firmly, baste it for ten 67. Chapter VIII.) rolled into small balls, and simmered for ten minutes in 68. Chapter XVII.), and beat them together until they are well blended; next 69. CHAPTER XVI. 70. CHAPTER XVII. 71. CHAPTER XVIII. 72. Chapter XV.): their livers also may be put into them. 73. CHAPTER XIX. 74. Chapter XVIII., but it must be boiled very dry, and left to become quite 75. CHAPTER XX. 76. CHAPTER XXI. 77. CHAPTER XXII. 78. CHAPTER XXIII. 79. Chapter XXIII., is exceedingly convenient for preparations of this kind; 80. CHAPTER XXIV. 81. 1. Let everything used for the purpose be delicately clean and _dry_; 82. 2. Never place a preserving-pan _flat upon the fire_, as this will 83. 3. After the sugar is added to them, stir the preserves gently at first, 84. 5. Fruit which is to be preserved in syrup must first be blanched or 85. 6. To preserve both the true flavour and the colour of fruit in jams and 86. 7. Never use tin, iron, or pewter spoons, or skimmers, for preserves, as 87. 8. When cheap jams or jellies are required, make them at once with 88. 9. Let fruit for preserving be gathered always in perfectly dry weather, 89. CHAPTER XXV. 90. CHAPTER XXVI. 91. 4. (Lemon-rinds, cinnamon, carraway-seeds, or ginger, or currants at 92. CHAPTER XXVII. 93. CHAPTER XXVIII. 94. CHAPTER XXIX. 95. CHAPTER XXX. 96. CHAPTER XXXI. 97. CHAPTER XXXII. 98. Chapter VIII., but increase the ingredients to three or four times the 99. PART II. Induction, 6_s._ 100. PART III. Organic Chemistry, price 31_s._ 6_d._ 101. PART III. 3_s._ 6_d._

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