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Modern cookery for private families by Eliza Acton

Chapter VI.)

447 words  |  Chapter 4

To boil a John Dory (_and when 58 in season_) Small John Dories baked. Good 58 (Author’s receipt) To boil a Brill 58 To boil Salmon (_and when in 59 season_) Salmon _à la Genevese_ 50 Crimped Salmon 60 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 62 Stewed Cod Fish in brown sauce 62 To boil Salt Fish 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_) To boil Soles 64 Fillets of Soles 65 Soles _au Plat_ 66 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_) To bake Mackerel 69 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_) Baked Haddocks 73 To fry Haddocks 73 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_) Baked Smelts 78 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 boil Perch 82 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
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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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