- 1Prefatory Note
- 2Soups
- 3Brown Soup
- 4Julienne Soup
- 5Persian Soup
- 6Mock Turtle Soup
- 7Soup à la Royal
- 8Curry Soup
- 9Kidney Soup
- 10Purée de Pois
- 11Purée de Tomato
- 12Purée of Carrots
- 13Oyster Soup
- 14White Soup
- 15Hare Soup
- 16To Make Browning for Soups
- 17Fish
- 18Fried Haddock
- 19To Make Fish Stock for Sauces or Soups
- 20Haddock à la Maître D’Hôtel
- 21Merlan au Gratin
- 22Whitings Broiled
- 23Boiled Herrings à la Crême
- 24Turbot With Spawn Sauce
- 25Turbot With Cream Sauce
- 26Smelts Fried
- 27Stuffed Fish
- 28Melted Butter
- 29Crimped Salmon
- 30Fillet Haddocks à la Maître D’Hotêl
- 31Turbot Baked
- 32Plain Boiled Salmon
- 33Sauce à la Maître D’Hôtel
- 34Sauce à la Regence
- 35Economical Made-Dishes
- 36Hedgehog of Mutton
- 37Crisquettes of Mutton
- 38Stuffed Cucumbers
- 39Timbales of Macaroni
- 40Tomatoes Farcie
- 41Deviled Beef
- 42Chicken Merinds
- 43Entrées
- 44Sweetbreads Fried
- 45Larded Fillets of Beef
- 46Plain Mutton Cutlets
- 47Sweetbreads Served in Beetroot Pâtés
- 48Cream of Chicken
- 49Cream of Rabbit
- 50Larded Sweetbreads
- 51Fillet of Beef With Fried Potato Chips
- 52Entrée Rabbit à la Tarte
- 53Sauces of Entrées
- 54Salmis Sauces
- 55Russian Sauce
- 56To Make Brown Sauce
- 57Truffle Sauce — Tomato Sauce
- 58White Sauce
- 59Vegetable Sauce
- 60Sauce Piquante
- 61To Have Stock for Sauces or Plain Entrées Always at Hand
- 62Joints in General
- 63To Roast a Leg of Mutton
- 64Boiled Leg of Mutton
- 65Serpent of Mutton
- 66Stew of Rump Beef
- 67Roast Chicken
- 68Roast Beef
- 69Braised Leg of Mutton
- 70To Boil a Round of Beef
- 71Roast Loin of Veal
- 72Loin of Veal Braised
- 73Boiled Ham
- 74Boiled Leg of Pork
- 75Roast Leg of Pork
- 76Pillau au Riz
- 77Boiled Chicken
- 78Roast Grouse
- 79Roast Hare
- 80Roast Rabbit — To Boil Rabbits Whole
- 81Frigedel of Rabbit
- 82Beefsteak Pie
- 83Roast Partridges
- 84Rabbit Pie
- 85Sauces for Joints
- 86Caper Sauce for Boiled Mutton
- 87Roast Leg of Mutton — Onion Sauce for Roast Shoulder of Mutton
- 88Apple Sauce for Roast Pork
- 89Bread Sauce for Roast Chicken
- 90Parsley Sauce for Boiled Chickens
- 91Mint Sauce for Roast Lamb — Entrée Sauce à la Tarte
- 92Puddings
- 93Chocolate Pudding
- 94Hollandaise Pudding
- 95Basket Pudding
- 96Ice Cream
- 97Marble Pudding
- 98Plum Pudding
- 99Compote of Rice and Apples
- 100Steamed Cabinet Pudding
- 101Croquets au Confiture
- 102Lemon Pudding
- 103Vanilla Cream
- 104Wine Jelly
- 105Œuf à la Neige
- 106Trifle
- 107Caramel Pudding
- 108Pudding Sauces
- 109Wine Sauce
- 110German Sauce
- 111Custard Sauce
- 112Savoury Dishes
- 113Savoury Omelet
- 114Poached Eggs
- 115Eggs à la Maître D’Hotêl
- 116Kidney Omelet
- 117Ham Omelet
- 118Stuffed Eggs
- 119Kidneys and Toast
- 120Cheese Biscuits
- 121Lobster Croquets
- 122Cauliflower à Gratin
- 123Cheese Soufflée
- 124Vegetables
- 125Brussels Sprouts
- 126Green Pease
- 127Asparagus With White Sauce
- 128Vegetable Marrow
- 129To Boil Potatoes
- 130Cakes, and Icings for Cakes
- 131Cream Cake
- 132Sponge Cake
- 133One, Two, Three, Four Cake
- 134Gold Cake
- 135Silver Cake
- 136Cheese Cakes
- 137Ginger Bread
- 138Lemon Cakes
- 139Johnnie Cake
- 140German Tea Cake
- 141Quaker’s Cakes
- 142Dessert Biscuits
- 143Loaf Cake
- 144Dough Nuts
- 145French Waffles
- 146Ices for Cakes
- 147The Different Kinds of Paste
- 148Paste No. 2 — Short Crust
- 149Paste No. 3 — Plain American Crust
- 150Paste No. 4 — Hard Paste for Raised Pies
- 151Paste No. 5 — Suet Crust
- 152A Hint on the Heat of the Oven
High-Class Cookery Made Easy
152 sections · Download EPUB