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A Plain Cookery Book for the Working Classes

by Charles Elmé Francatelli

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  1. 1Robinson’s Patent Barley
  2. 2Robinson’s Patent Groats
  3. 3Epps’s Cocoa
  4. 4Introduction
  5. 5Cookery Book
  6. 6No. 2 — How to Boil Beef
  7. 7No. 3 — Economical Pot Liquor Soup
  8. 8No. 4 — Potato Soup for Six Persons
  9. 9No. 5 — Pea Soup for Six Persons
  10. 10No. 6 — Onion Soup for Six Persons
  11. 11No. 7 — Broth Made From Bones for Soup
  12. 12No. 8 — Thick Milk for Breakfast
  13. 13No. 9 — Oatmeal Porridge for Six Persons
  14. 14No. 10 — Ox-cheek Soup
  15. 15No. 11 — Sheep’s-head Broth
  16. 16No. 12 — Cow-heel Broth
  17. 17No. 13 — Bacon and Cabbage Soup
  18. 18No. 14 — Stewed Leg of Beef
  19. 19No. 15 — Cocky Leeky
  20. 20No. 16 — Roast Fowl and Gravy
  21. 21No. 17 — This Is the Brown Gravy for the Fowl
  22. 22No. 18 — Bread Sauce for a Roast Fowl
  23. 23No. 19 — Egg Sauce for Roast Fowls, etc.
  24. 24No. 20 — Pork Chops, Grilled or Broiled
  25. 25No. 21 — Sharp Sauce for Broiled Meats
  26. 26No. 22 — Roast Veal, Stuffed
  27. 27No. 23 — Veal Cutlets and Bacon
  28. 28No. 24 — A Pudding Made of Small Birds
  29. 29No. 25 — Baked Pig’s Head
  30. 30No. 26 — Baked Goose
  31. 31No. 27 — Baked Sucking Pig
  32. 32No. 28 — Baked or Roast Ducks — No. 29 — How to Make the Most of a…
  33. 33No. 30 — How to Cure Hams
  34. 34No. 31 — How to Smoke Hams
  35. 35No. 32 — How to Cure Bacon
  36. 36No. 34 — How to Make Pork Sausages
  37. 37No. 35 — Black Puddings
  38. 38No. 36 — How to Melt Down the Seam, or Loose Fat
  39. 39No. 37 — Italian Cheese
  40. 40No. 38 — Pig’s Feet
  41. 41No. 39 — Curried Rice
  42. 42No. 40 — A Plain Rice Pudding
  43. 43No. 41 — A Ground Rice Pudding
  44. 44No. 42 — A Bread Pudding for a Family
  45. 45No. 43 — A Batter and Fruit Pudding
  46. 46No. 44 — A Treacle Pudding
  47. 47No. 45 — Apple Pudding
  48. 48No. 46 — Rice and Apples
  49. 49No. 47 — Brown and Polson Pudding
  50. 50No. 48 — Brown and Polson Fruit Pudding
  51. 51No. 49 — Brown and Polson Thick Milk
  52. 52No. 50 — Potato Pudding
  53. 53No. 51 — Yeast Dumplings
  54. 54No. 52 — Norfolk Dumplings
  55. 55No. 53 — Stewed Eels
  56. 56No. 54 — Stewed Oysters
  57. 57No. 55 — Stewed Muscles, or Mussels
  58. 58No. 56 — Baked Beef and Potatoes
  59. 59No. 57 — Yorkshire Pudding
  60. 60No. 58 — Baked Suet Pudding
  61. 61No. 59 — Toad in the Hole
  62. 62No. 60 — Boiled Shoulder of Mutton With Onions
  63. 63No. 61 — Meat Pie
  64. 64No. 62 — Giblet Pie
  65. 65No. 63 — A Fish Pie
  66. 66No. 64 — Potato Pie
  67. 67No. 65 — Bacon Roll-pudding
  68. 68No. 66 — Rabbit Pudding
  69. 69No. 67 — Stewed Ox Kidney
  70. 70No. 68 — Baked Bullock’s Heart
  71. 71No. 69 — Bullock’s Heart Stuffed
  72. 72No. 70 — Stewed Sheep’s Trotters
  73. 73No. 71 — Baked Sheep’s Heads
  74. 74No. 72 — Sheep’s Pluck
  75. 75No. 73 — Belgian Faggots
  76. 76No. 74 — Fried Steaks and Onions
  77. 77No. 75 — Stewed Steaks
  78. 78No. 76 — Stewed Sausages
  79. 79No. 77 — Pig’s Fry
  80. 80No. 78 — Beefsteaks, Plain
  81. 81No. 79 — Mutton Chops, or Steaks
  82. 82No. 80 — Kidney Pudding
  83. 83No. 81 — Hashed Meats
  84. 84No. 82 — Boiled Tripe
  85. 85No. 83 — Baked Tripe
  86. 86No. 84 — Sausage Dumplings
  87. 87No. 85 — Sausage Rolls
  88. 88No. 86 — Roast Pork
  89. 89No. 87 — Bubble and Squeak
  90. 90No. 88 — Jugged Hare
  91. 91No. 89 — Boiled Bacon and Cabbages
  92. 92No. 90 — Economical Vegetable Pottage
  93. 93No. 91 — How to Make a Fish Curry
  94. 94No. 92 — This Is the Way to Boil Rice
  95. 95No. 93 — Rice Dumplings
  96. 96No. 94 — Plum or Currant Dough Pudding
  97. 97No. 95 — Christmas Plum Pudding
  98. 98No. 96 — Sweet Pudding Sauce
  99. 99No. 97 — Jam Pudding
  100. 100No. 98 — Rhubarb Pie
  101. 101No. 99 — Fruit Pies in General — No. 100 — A Cheap Kind of Mince-meat
  102. 102No. 101 — Mince-pie Paste
  103. 103No. 102 — To Make a Mince-pie
  104. 104No. 103 — Jam Tart
  105. 105No. 104 — Baked Apple Dumplings
  106. 106No. 105 — Pancakes for Shrove Tuesday
  107. 107No. 106 — Raisinet — A Preserve for Winter
  108. 108No. 107 — Currant Jam
  109. 109No. 108 — How to Preserve Rhubarb
  110. 110No. 109 — How to Make Gooseberry Jam
  111. 111No. 110 — Baked Pears
  112. 112No. 111 — Baked Apples
  113. 113No. 112 — To Make Elder Wine
  114. 114No. 113 — Vegetable Porridge
  115. 115No. 114 — Pumpkin Porridge
  116. 116No. 115 — Rice-milk for Six Persons
  117. 117No. 116 — Knuckle of Veal and Rice
  118. 118No. 117 — Irish Stew
  119. 119No. 118 — Fish Soup
  120. 120No. 119 — Soused Mackerel
  121. 121No. 120 — A Dinner of Red Herrings
  122. 122No. 121 — To Fry Fish
  123. 123No. 122 — Salt Fish With Parsnips
  124. 124No. 123 — Baked Fish
  125. 125No. 124 — Baked Cod’s Head
  126. 126No. 125 — Bouillabaisse Soup
  127. 127No. 126 — To Boil Fish
  128. 128No. 127 — Parsley Sauce
  129. 129No. 128 — Anchovy Sauce
  130. 130No. 129 — Baked Skate
  131. 131No. 130 — How to Brew Your Own Beer
  132. 132No. 131 — How to Bake Your Own Bread
  133. 133No. 132 — Yorkshire Pie-clates for Tea
  134. 134No. 133 — Hard Biscuits
  135. 135No. 134 — Gingerbread Nuts
  136. 136No. 135 — How to Steam Potatoes
  137. 137No. 136 — How to Boil Potatoes
  138. 138No. 137 — Baked or Roasted Potatoes
  139. 139No. 138 — How to Fry Potatoes
  140. 140No. 139 — How to Fry Potatoes an Easier Way
  141. 141No. 140 — How to Mash Potatoes
  142. 142No. 141 — Baked Mashed Potatoes
  143. 143No. 142 — Mashed Potatoes With Ling
  144. 144No. 143 — How to Stew Potatoes
  145. 145No. 144 — Buttered Parsnips
  146. 146No. 145 — Buttered Swedish Turnips
  147. 147No. 146 — How to Cook Spinach
  148. 148No. 147 — Fried Cabbage and Bacon
  149. 149No. 148 — Peas and Bacon
  150. 150No. 149 — Baked or Roasted Onions
  151. 151No. 150 — How to Cook Broad Beans
  152. 152No. 151 — How to Cook French Beans
  153. 153No. 152 — How to Cook Vegetable Marrow
  154. 154No. 153 — White Haricot Beans
  155. 155No. 154 — How to Dress Haricot Beans
  156. 156No. 155 — Haricot Beans, Another Way
  157. 157No. 156 — A Salad of Haricot Beans
  158. 158No. 157 — Lentils
  159. 159No. 158 — A Relish for Supper
  160. 160No. 159 — How to Make an Omelet
  161. 161No. 160 — Fried Eggs and Bacon
  162. 162No. 161 — Buttered Eggs
  163. 163No. 162 — Eggs With Brown Butter
  164. 164No. 163 — Eggs Stewed With Cheese
  165. 165No. 164 — How to Make a Welsh Rarebit
  166. 166No. 165 — Egg-hot
  167. 167No. 166 — Ginger-pop
  168. 168No. 167 — Plum Broth
  169. 169No. 168 — Plum Porridge, Cold
  170. 170No. 169 — Stewed Prunes or Pruens
  171. 171No. 170 — A Summer Salad
  172. 172No. 171 — A Bacon Salad
  173. 173No. 172 — A Plain Salad
  174. 174No. 173 — Celery Crab Salad
  175. 175No. 174 — How to Mix Mustard
  176. 176Cookery and Diet for the Sick Room
  177. 177No. 176 — Mutton Broth
  178. 178No. 177 — Chicken Broth
  179. 179No. 178 — A Cheaper Kind of Chicken Broth
  180. 180No. 179 — Veal and Rice Broth
  181. 181No. 180 — Meat Panada for Invalids and Infants
  182. 182No. 181 — How to Prepare Sago for Invalids
  183. 183No. 182 — How to Prepare Tapioca
  184. 184No. 183 — How to Make Gruel
  185. 185No. 184 — Brown and Polson Gruel
  186. 186No. 185 — Gruel Made With Oatmeal
  187. 187No. 186 — How to Make Caudle
  188. 188No. 187 — Rice Gruel, a Remedy for Relaxed Bowels
  189. 189No. 188 — How to Prepare Arrow-root
  190. 190No. 189 — How to Make Gruel With Pearl Barley
  191. 191No. 190 — Cow-heel Broth
  192. 192No. 191 — How to Make Calf’s-feet Jelly
  193. 193No. 192 — How to Make Iceland-moss Jelly
  194. 194No. 193 — How to Make Blancmange
  195. 195No. 194 — How to Make Sick-diet Jelly
  196. 196No. 195 — How to Prepare Isinglass Jelly
  197. 197No. 196 — How to Make Ground-rice Milk
  198. 198No. 197 — How to Make a Small Batter-pudding
  199. 199No. 198 — How to Make a Tea-cup Bread-pudding
  200. 200No. 199 — How to Make a Tapioca Pudding
  201. 201No. 200 — How to Make an Arrow-root Pudding
  202. 202No. 201 — How to Make a Sago Pudding
  203. 203No. 202 — How to Make a Ground-rice Pudding
  204. 204No. 203 — Brown and Polson Tea-cup Pudding for Infants
  205. 205Medicinal, Herbaceous, and Other Drinks for Invalids, etc.
  206. 206No. 205 — Orangeade, or Orange Drink
  207. 207No. 206 — How to Make Lemonade — No. 207 — Apple-water Drink
  208. 208No. 208 — How to Make a Soothing Drink for Coughs
  209. 209No. 209 — Linseed Tea
  210. 210No. 210 — Camomile Tea
  211. 211No. 211 — Balm and Burrage Tea
  212. 212No. 212 — Sage or Marygold Tea
  213. 213No. 213 — How to Stew Red Cabbages
  214. 214No. 214 — How to Make Toast Water
  215. 215No. 215 — How to Make Barley Water
  216. 216No. 216 — How to Make Rice Water
  217. 217No. 217 — How to Make Treacle Posset
  218. 218No. 218 — How to Make White Wine Whey
  219. 219No. 219 — How to Make a Cordial for Colds
  220. 220No. 220 — How to Make a Stringent Gargle
  221. 221No. 222 — A Cure for a Hard Dry Cough
  222. 222No. 223 — A Cooling Drink
  223. 223No. 224 — Hop Tea
  224. 224No. 225 — Lime-flower Tea
  225. 225No. 226 — Hyssop Tea: A Remedy for Worms
  226. 226No. 227 — Iceland-moss Jelly
  227. 227No. 228 — Antispasmodic Tea
  228. 228No. 229 — Dandelion Tea
  229. 229No. 230 — Refreshing Drink for Sore Throat Attended With Fever
  230. 230No. 231 — A Cure for Sprains
  231. 231No. 232 — A Cure for Chilblains
  232. 232No. 233 — A Cure for Burns or Scalds
  233. 233No. 234 — A Cure for Cold in the Head
  234. 234No. 236 — A Cure for Toothache
  235. 235No. 237 — How to Make Coffee
  236. 236No. 238 — How to Prepare Cocoa Nibs
  237. 237Economical and Substantial Soup for Distribution to the Poor
  238. 238No. 239 — How to Prepare a Large Quantity of Good Soup for the Poor
  239. 239No. 240 — Another Method for Making Economical Soup
  240. 240No. 241 — How to Make Fish Soup in Large Quantities for Distributio…
  241. 241Genuine Mustard
  242. 242Chlorodyne
  243. 243Be Careful What You Eat
  244. 244Life for the Consumptive
  245. 245Frampton’s Pill of Health
  246. 246Blair’s Gout and Rheumatic Pills
  247. 247S. Nye’s Improved Mills
  248. 248Keating’s Cough Lozenges
  249. 249Keating’s Pale Newfoundland Cod Liver Oil

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