Mrs. Beeton's
章节目录
共 429 题- DICTIONARY OF EVERY-DAY COOKERY.
- MRS. BEETON’S
- DICTIONARY
- OF
- EVERY-DAY COOKERY.
- PREFACE.
- THE
- DICTIONARY OF COOKERY.
- ALMOND CAKE.
- ALMOND CHEESECAKES.
- ALMOND PUFFS.
- ALMOND SOUP.
- ANCHOVY BUTTER.
- ANCHOVY TOAST.
- APPLE CHEESECAKES.
- APPLE FRITTERS.
- APPLE JAM.
- APPLE JELLY.
- APPLE JELLY.
- APPLE SNOWBALLS.
- APPLE SOUFFLÉ.
- APPLES, Flanc of; or Apples in a raised Crust. (Sweet Entremets.)
- APRICOT CREAM.
- APRICOT TART.
- APRIL—BILLS OF FARE.
- ASPARAGUS SOUP.
- AUGUST—BILLS OF FARE.
- BARBEL.
- BARLEY SOUP.
- BEEF À LA MODE.
- BEEF BUBBLE-AND-SQUEAK.
- BEEF CAKE.
- BEEF COLLOPS.
- BEEF CARVING.
- BEEF FRITTERS.
- BEEF OLIVES.
- BEEF RAGOÛT.
- BEEF RISSOLES.
- BEEF ROLLS.
- BEEF SAUSAGES.
- BEEF, Stewed. (A Polish Dish.)
- BEEF-TEA.
- BREAD-MAKING.
- BREAD-AND-BUTTER FRITTERS.
- BREAKFASTS.
- BRILL.
- BUBBLE-AND-SQUEAK.
- CABBAGE SOUP.
- CAFÉ AU LAIT.
- CAFÉ NOIR.
- CALF.
- CALF’S-FOOT BROTH.
- CALF’S-FEET JELLY.
- CALF’S LIVER and BACON
- CAMP VINEGAR.
- CARROT SOUP.
- CARROT SOUP.
- CAYENNE CHEESES.
- CELERY.
- CELERY SOUP.
- CELERY VINEGAR.
- CHAMPAGNE-CUP.
- CHARLOTTE-AUX-POMMES.
- CHEESE.
- CHEESE SANDWICHES.
- CHEESECAKES.
- CHERRY JAM.
- CHERRY TART.
- CHICKEN BROTH.
- CHILI VINEGAR.
- CHINA CHILO.
- CHOCOLATE CREAM.
- CHOCOLATE SOUFFLÉ.
- CLARET-CUP.
- COCK-A-LEEKIE.
- COD.
- COD PIE.
- COD PIE. (Economical.)
- COD SOUNDS
- COD’S HEAD & SHOULDERS.
- COFFEE, to Roast. (A French Recipe.)
- COMPÔTE.
- CONFECTIONARY.
- COWSLIP WINE.
- CRAYFISH.
- CRAYFISH SOUP.
- CREAM CHEESE.
- CRUMPETS.
- CUCUMBER SAUCE.
- CURRANT DUMPLINGS.
- CURRANT FRITTERS.
- CURRY.
- CURRY ST. LEONARDS.
- DAMSON CHEESE.
- DAMSON JAM.
- DAMSON PUDDING.
- DAMSON TART.
- DAMSONS, or any kind of Plums, to Preserve. (Useful in Winter.)
- DARIOLES À LA VANILLE. (Sweet Entremets.)
- DECEMBER—BILLS OF FARE.
- Haunch of Mutton
- DESSERT.
- DESSERT DISHES.
- DEVONSHIRE JUNKET.
- DINNER,
- DORMERS.
- DUTCH FLUMMERY.
- EEL BROTH.
- EEL PIE.
- EEL SOUP.
- EGGS.
- EGG SOUP.
- EGG WINE.
- ELDER WINE.
- ENDIVE.
- FEBRUARY—BILLS OF FARE.
- FIG PUDDING.
- FISH.
- FISH CAKE.
- FISH AND OYSTER PIE.
- FISH SAUCE.
- FISH STOCK.
- FONDUE.
- FORCEMEATS.
- FORCEMEAT, or QUENELLES, for Turtle Soup. (Soyer’s Recipe.)
- FOWL, Boiled, with Oysters. (Excellent.)
- FOWL SCOLLOPS.
- FRUIT, to Bottle Fresh. (Very useful in Winter.)
- FRUIT, to Bottle Fresh, with Sugar. (Very useful in Winter.)
- GERMAN PUFFS.
- GIBLET PIE.
- GIBLET SOUP.
- GINGER, Apple. (A Dessert Dish.)
- GINGER-BEER.
- GINGER CREAM.
- GINGER PUDDING.
- GINGER WINE.
- GINGERBREAD-NUTS, Sunderland. (An Excellent Recipe.)
- GLAZE-KETTLE.
- GOLDEN PUDDING.
- GOOSEBERRY CHIPS. (Useful for Dessert.)
- GOOSEBERRY FOOL.
- GOOSEBERRY JAM.
- GOOSEBERRY JAM.
- GOOSEBERRY JELLY.
- GOOSEBERRY TART.
- GOOSEBERRY TRIFLE.
- GOOSEBERRY VINEGAR. (An Excellent Recipe.)
- GRAVIES, General Stock for
- GRAVY, Cheap, for Minced Veal
- GRAVY-KETTLE.
- GRAVY SOUP.
- GREENGAGE JAM.
- GROUSE PIE.
- GROUSE SALAD (Soyer’s Recipe improved.)
- GUDGEONS.
- HARE SOUP.
- HARE SOUP.
- HODGE-PODGE.
- HODGE-PODGE.
- HONEY CAKE.
- HORSERADISH.
- HORSERADISH VINEGAR.
- HOT SPICE (a Delicious Adjunct to Chops, Steaks, Gravies, &c.)
- ICES.
- INVALID COOKERY.
- INVALID’S CUTLET.
- INVALID’S JELLY.
- JAM ROLY-POLY PUDDING.
- JANUARY—BILLS OF FARE.
- JAUNEMANGE.
- JELLIES
- JOHN DORY.
- JUNE—BILLS OF FARE.
- JULY—BILLS OF FARE.
- KEGEREE.
- LAMB.
- LAMB CUTLETS.
- LAMB’S FRY.
- LARDING.
- LEEK SOUP.
- LEMON BISCUITS.
- LEMON BLANCMANGE.
- LEMON CAKE.
- LEMON CHEESECAKES.
- LEMON CREAM.
- LEMON DUMPLINGS.
- LEMON JELLY.
- LEMON MINCEMEAT.
- LEMON-PEEL.
- LEMON SPONGE.
- LEMON SYRUP.
- LEMON WINE.
- LEMONADE.
- LETTUCES.
- LIQUEUR JELLY.
- LOBSTER SALAD.
- LOBSTER SAUCE, to serve with Turbot, Salmon, Brill, &c. (very Good.)
- LOBSTER SOUP.
- LUNCHEONS.
- I.
- II.
- III.
- MACARONI SOUP.
- MACAROONS.
- MACKEREL.
- MALT WINE.
- MANNA KROUP PUDDING.
- MARCH—BILLS OF FARE.
- MARMALADE AND VERMICELLI PUDDING.
- MAY—BILLS OF FARE.
- MELONS.
- MERINGUES.
- MILK.
- MINCE PIES.
- MINCEMEAT.
- MINT VINEGAR.
- MOCK TURTLE SOUP.
- I.
- II.
- MUFFINS.
- MULLAGATAWNY SOUP.
- MUSHROOM KETCHUP.
- MUTTON.
- MUTTON-COLLOPS.
- 1-2. _Best end._ 2-3. _Scrag._]
- MUTTON PIE.
- MUTTON PIE.
- MUTTON PUDDING.
- NOVEMBER—BILLS OF FARE.
- NOVEMBER—BILLS OF FARE FOR A GAME DINNER.
- NOYEAU CREAM.
- OCTOBER—BILLS OF FARE.
- OMELET.
- OMELETTE SOUFFLÉ.
- ONION SOUP.
- ORANGE BRANDY. (Excellent.)
- ORANGE CREAM.
- ORANGE CREAMS.
- ORANGE FRITTERS.
- ORANGE JELLY.
- ORANGE MARMALADE.
- ORANGE MARMALADE.
- ORANGE SALAD.
- 2. Rump,—the finest part for steaks.
- 3. Aitchbone,—boiling piece.
- 4. Buttock,—prime boiling piece.
- 5. Mouse-round,—boiling or stewing.
- 6. Hock,—stewing.
- 7. Thick flank, cut with the udder-fat,—primest boiling piece.
- 8. Thin flank,—boiling.
- 11. Two ribs, called the chuck-rib,—used for second quality of steaks.
- 13. Brisket, or breast,—used for boiling, after being salted.
- 15. Shin,—stewing.
- OX-CHEEK SOUP.
- OX-TAIL SOUP.
- OYSTER KETCHUP.
- OYSTER SOUP.
- OYSTER SOUP.
- PANCAKES.
- PANCAKES.
- PAN KAIL.
- PARSNIP SOUP.
- PARTRIDGE PIE.
- PARTRIDGE SOUP.
- PASTRY SANDWICHES.
- PEACH FRITTERS.
- PEACHES PRESERVED IN BRANDY.
- PETITES BOUCHÉES.
- PHEASANT.
- PHEASANT CUTLETS.
- PHEASANT SOUP.
- PICKLES.
- PIG’S PETTITOES.
- PINEAPPLE CHIPS.
- PLUM JAM.
- PLUM TART.
- PORK.
- PORK CUTLETS.
- POTATO FRITTERS.
- POTATO PASTY.
- POTATO PUDDING.
- POTATO RISSOLES.
- POTATO SALAD.
- POTATO SNOW.
- POTATO SOUP.
- POTATO SOUP.
- POULET AUX CRESSONS.
- POULET À LA MARENGO.
- POUND CAKE.
- PRAWN SOUP.
- PRESERVES.
- QUAILS.
- QUINCE JELLY.
- QUINCE MARMALADE.
- RABBIT PIE.
- RABBIT SOUP.
- RAISIN CHEESE.
- RAISIN PUDDING, Baked. (Plain and Economical.)
- RASPBERRY CREAM.
- RASPBERRY JAM.
- RASPBERRY JELLY.
- RASPBERRY VINEGAR.
- RATAFIAS.
- RHUBARB JAM.
- RHUBARB TART.
- RHUBARB WINE.
- RICE BLANCMANGE.
- RICE BREAD.
- RICE CAKE.
- RICE CROQUETTES.
- RICE FRITTERS.
- RICE-MILK.
- RICE SOUFFLÉ.
- RICE SOUP.
- RICE SOUP.
- RICE, To Boil, for Curries, &c. (Soyer’s Recipe.)
- RUMP-STEAK AND KIDNEY PUDDING.
- RUMP-STEAK AND OYSTER SAUCE.
- RUMP-STEAK PIE.
- SAGO PUDDING.
- SAGO SAUCE FOR SWEET PUDDINGS.
- SAGO SOUP.
- SALMON AND CAPER SAUCE.
- SALMON CUTLETS.
- SAUCE FOR WILDFOWL.
- SAUSAGE-MEAT STUFFING FOR TURKEYS.
- SAUSAGE OR MEAT ROLLS.
- SAVOY CAKE.
- SEED BISCUITS.
- SEMOLINA SOUP.
- SEPTEMBER—BILLS OF FARE.
- SHEEP’S HEAD.
- SMELTS.
- SNOW-CAKE.
- SODA-BISCUITS.
- SODA-BREAD.
- SODA-CAKE.
- SOLE OR COD PIE.
- SPONGE-CAKE.
- SPONGE-CAKE.
- SPRATS.
- STILTON CHEESE.
- STRAWBERRY JAM.
- STRAWBERRY JELLY.
- SUPPERS.
- SUPPER, BILL OF FARE FOR A BALL,
- SYLLABUB.
- TAPIOCA PUDDING.
- TAPIOCA SOUP.
- TARTLETS.
- TEA-CAKES.
- TEAL.
- TIPSY CAKE.
- TOAST-AND-WATER.
- TOAST SANDWICHES.
- TRUFFLES A L’ITALIENNE.
- TRUFFLES AU NATUREL.
- TURBOT.
- TURBOT À LA CREME.
- TURBOT AU GRATIN.
- TURNIP SOUP
- VEAL PIE.
- VEAL AND HAM PIE.
- VEGETABLE MARROWS IN WHITE SAUCE.
- VEGETABLE MARROW SOUP.
- VEGETABLE SOUP.
- VEGETABLE SOUP.
- VEGETABLE SOUP. (_Good and Cheap, made without Meat._)
- VERMICELLI PUDDING.
- VERMICELLI SOUP.
- VERMICELLI SOUP.
- VOL-AU-VENT OF FRESH STRAWBERRIES, WITH WHIPPED CREAM.
- WALNUT KETCHUP.
- WALNUT KETCHUP.
- WATER SOUCHY.
- WHISKEY CORDIAL.
- WHITING AUX FINES HERBES.
- WIDGEON.
- WINE OR BRANDY SAUCE FOR PUDDINGS.
- WINE SAUCE FOR PUDDINGS.
- WOODCOCK.
- WOODCOCK, SCOTCH.
- YEAST-CAKE.
- YEAST-DUMPLINGS.
- FOOTNOTE:
- BEETON’S ONE SHILLING HOUSEHOLD BOOKS,
- POPULAR EDUCATIONAL WORKS.
- HOUSEHOLD AND REFERENCE BOOKS,
- PUBLISHED BY
- WARD, LOCK, AND TYLER.
- WARD, LOCK, & TYLER’S USEFUL BOOKS.
- ONE SHILLING EACH.
- Page 6, “made” changed to “may” (may be made merely)
- Page 20, “croûtone” changed to “croûtons” (croûtons; vegetables. 3)
- Page 23, “2*” changed to “24” (24 hours, not forgetting)
- Page 23, “Berberris” changed to “Berberis” (Berberis vulgaris)
- Page 70, “Entremet” changed to “Entremets” (Sweet Entremets)
- Page 71, “Melilotos” changed to “Melilotus” (Melilotus officinalis)
- Page 73, “dots” changed to “pots” (pots, pour over them)
- Page 105, “Coucombres” changed to “Concombres” (Poulets aux Concombres)
- Page 105, “Tomatos” changed to “Tomatoes” (Tomatoes, Green Peas)
- Page 118, “Jardinère” changed to “Jardinière” (beef à la Jardinière)
- Page 119, “surloin” changed to “sirloin” (2. Roast sirloin of)
- Page 150, “engthwise” changed to “lengthwise” (lengthwise, and make a)
- Page 167, “perferred” changed to “preferred” (that may be preferred)
- Page 179, “itme” changed to “time” (_Seasonable_ at any time)
- Page 189, “th*” changed to “the” (custard over the hot)
- Page 189, “have” changed to “has” (If it has a transparent)
- Page 207, “*e” changed to “be” (should be carried sharply)
- Page 207, “3 to 4” changed to “5 to 6” (direction of 3 to 4 and 5 to 6)
- Page 218, “Campôte” changed to “Compôte” (Compôte of Plums)
- Page 218, “Créci” changed to “Crécy” (soup à la Crécy)
- Page 220, “flour” changed to “flower” (of vanilla, orange-flower)
- Page 246, “littel” changed to “little” (cayenne to taste, a little)
- Page 247, “t**” changed to “the” (Put into a basin the)
- Page 274, “then” changed to “thin” (Slice the roll very thin)
- Page 278, “**ear” changed to “clear” (clear fire, keep them)
- Page 282, “candid” changed to “candied” (with strips of candied)
- Page 301, “into” changed to “in to” (it in to pickle in)
- Page 306, “flower” changed to “flour” (and flour in the above)
- Page 321, “gelantine” changed to “gelatine” (much gelatine as)
- Page 336, “emon” changed to “lemon” (slices of cut lemon)
- Page 347, “I2” changed to “12” (to 12_s._; middling)
- Page 348, “fish” changed to “flesh” (Cut the flesh of the turbot)
- Page 349, “roas” changed to “roast” (remains of cold roast)
- Page 350, “tim*” changed to “time” (whole of the time it is)
- Page 350, “e*ving” changed to “serving” (¼ hour before serving)
- Page 369, “ozs.” changed to “oz.” (of 5 eggs, 2 oz. of)