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The Art Of Cookery Made Easy And Refined | by John Mollard



Comprising ample directions for preparing every article requisite for furnishing the tables of the nobleman, gentleman, and tradesman.

TitleThe Art Of Cookery Made Easy And Refined
AuthorJohn Mollard
PublisherRoyal Exchange And J. Ridgway
Year1808
Copyright1808, Royal Exchange And J. Ridgway
AmazonThe Art of Cookery Made Easy and Refined
-Preface
The Mode Of Cookery Which The Author of the following sheets has pursued for a series of years having obtained the most distinguish-eel approbation of the public, has induced him to commit his practic...
-How To Make Soups
Beef Stock (Or Brotll) CUT chuck beef into pieces, put it into a pot, set it on the fire, with a sufficient quantity of water to cover it. When it boils skim it clean; add a bunch of parsley and th...
-How To Make Soups. Part 2
Soup A La Reine Take three quarts of veal stock with a blade of mace boiled in it; then strain it to the crumb of four penny french rolls, three quarters of a pound of sweet almonds blanched and po...
-How To Make Soups. Part 3
Celery Soup Cut celery heads two inches long, then some of the white part into small pieces; wash, blanch, and drain it, and put to it three quarts of cleared stock. Make it boil, skim it, and let ...
-How To Make Soups. Part 4
Fish Meagre Soup Take pieces of different sorts of fish, such as salmon, skate, soles, etc. sweat them till tender, with turnip, onion, celery, a clove of garlick, and a blade of mace; then add som...
-How To Make Rice Soup
Add to three quarts of cleared stock two ounces of rice, washed, picked, parboiled, and drained dry. Let it boil gently till the rice is tender, Rice Soup (White) Wash and pick two ounces of...
-How To Make Pea Soup
Green Peas Soup Take one quart of young green peas, four turnips pared and cut in the form of dice, two cos lettuces cut in small slices, two middling-sized onions cut very fine; wash them, add a q...
-How to Cook Real Turtle
Hang the turtle up by the hind fins, and cut off the head overnight; in the morning cut off the fore fins at the joints, and the callipee all round; then take out the entrails, and be careful not to b...
-How To Make Callipee
Take a quarter of the under part of a turtle of sixty pounds weight, and scald it, and when done, take the shoulder-bone out and fill the cavity with a good high-seasoned forcemeat made with the lean ...
-Glaize For Hams, Larding, Roasted Poultry, Etc
Take a leg of veal, lean of ham, beef, some indifferent fowls, celery, turnips, carrots, onions, leeks cleaned and cut into pieces, a little lemon peel, mace, and black pepper, a small quantity of eac...
-How To Boil Fish
Fish Plain Boiled To Be Prepared Thus I Put them in clean boiling pump water well salted, and when served up to be garnished with fresh picked parsley and scraped horseradish; except salt fish, whi...
-How To Broil Fish
Broiled Fish Prepared Thus I Wipe the fish dry, flour them well, and have the gridiron clean; then rub the bars with a veal caul, and put the fish at a proper distance. Broil them gently over a cle...
-How To Stew Fish
Add to some cull is a few chopped eschallots, anchovies, a bay leaf, horseradish scraped, a Lttle quantity of lemon peel, and some red port; season it well with cayenne pepper, salt, and juice of lemo...
-Water Souchee Of Perch, Flounders, Soles, Eels, Etc
Take perch cleaned and fresh crimped; put them into boiling pump water well seasoned with salt, and when they boil, skim them clean. Take them out with a large skimmer, put them into a deep dish, stre...
-How To Make An Entree Of Crimp'D Cod
Take a slice of crimp'd cod, cut three inches thick; put it into boiling salt and water, let it boil ten minutes, then pick it into flakes; when they are cool, have ready a, batter made with flour, sw...
-How To Cook Eels Or Soles
Entree Of Eels Take good-sized eels, bone and cut them in pieces of three inches long; pass them over a slow fire in a small quantity of sweet herbs and eschal-lots, fresh butter, pepper, salt, and...
-How To Cook Salmon
Entree Of Salmon Make while paper cases, and put a little sweet oil at the bottom of each. Cut into pieces some fresh salmon, pepper and salt them, and put them into the cases; then set them over a...
-How To Cook Smelts
Entree Of Smelts, Etc Clean, turn round, and fry of a good colour, some fresh smelts; then three parts boil a slice of fresh crimped cod cut two inches thick; pull it into flakes, have ready some b...
-How To Make Fish Entree
Slices Of Cod Fried With Oysters Egg, breadcrumb, and fry in boiling lard, some slices of crimped cod; when done, drain them dry, serve them up with oyster sauce in the center, made in the same man...
-How To Cook Mackarel
Entree Of Mackarel Split them down the back, season with pepper and salt, and lay a sprig of fennel in them. Broil them gently, and when to be served up, the fennel to be taken out, and a mixture o...
-How To Cook Mackarel. Continued
Hodgepodge, (Or English Olio) Take four beef tails cut into joints, bouillie beef two pieces about a quarter of a pound each, and two pieces of pickle pork of the same weight. Put them into a pot, ...
-How To Make Sauce
Haricot Sauce Take clean turnips and carrots, and scoop or cut them into shapes, some celery heads cut about two inches long, button onions peeled, some dry or green morells, and artichoke bottoms ...
-How To Cook Beef
Ox Cheek Bone and wash clean the cheek; then tie it up like a rump of beef, put it in a braising pan with some good stock (or water); when it boils, skim it; add two bay leaves, a little garlick, s...
-How To Cook Beef. Part 2
Pickled Rump Beef Take four ounces common salt, two ounces bay salt, and two ounces salt-petre, some brown sugar, two ounces of powder of dried juniper berries, and three quarts of water, boil all ...
-How To Cook Beef. Part 3
Beef Tongue, Aux Trouffles Boil a pickled neat's tongue two hours; peel it, let it remain till cool; then cut a large incision in the under part, and fill it with light forcemeat with some green tr...
-How To Cook Mutton
Mutton Rumps Marinated Clean and cut the rumps of an equal length, and lay them in a pan, and the marinate liquor for a whole night; then pass them in butter till nearly done. Lay them on a dish to...
-How To Cook Cabbage
How To Stew Cabbage Cut the cabbage into slips, and blanch and drain them dry. Put them into a stewpan, with a bit of fresh butter, pepper, salt, an onion, some vinegar, half a pint of veal broth, ...
-How To Cook Pork
Pork Cutlets With Robert Sauce Get a piece of back pork, or the best end of a loin, and take off the under bone; then cut the chops neat, season with pepper and salt, broil them gently, and serve t...
-How To Cook Pigeons Or Partridges
Compotte Of Pigeons Cut off the pinions, draw the less in close, colour the breast in boiling hot lard, and then blanch and wash them; which done, put them in a stew-pan, add a little veal broth, a...
-How To Cook Veal
Hashed Calf's Head Take ahead, without the scalp, chopped in half; wash and blanch it, peel the tongue, cut it in slices, and likewise the meat from the head. Add blanched morells and truffles, egg...
-How To Cook Veal. Part 2
Neck Of Veal Larded Take off the under bone of a neck of veal, leave only a part of the long bones on; trim it neat, lard it, and roast it gently with a veal caul over. Ten minutes before it is don...
-How To Cook Veal. Part 3
Scorched Collops Cut veal cutlets (taken from the fillet) into small thin pieces, and fry them in a little boiling lard till of a light brown colour. Drain them dry, put them into a stewpan, add cu...
-How To Cook Veal. Part 4
Calves Feet A-La-Sauce Let the feet be well cleaned, afterwards boil them in milk and water till the bones can betaken away, then put them into a stewpan with a little cullis, some capers, scalded ...
-How To Cook Veal. Part 5
How To Dress Mutton, Lamb, Or Pork Chops In A Plain Manner Cut a loin of mutton, or lamb, into chops of a middling thickness: beat them with a chopper, trim off a sufficient quantity of the bone an...
-How to Cook Lamb
Breast Of Lamb With Benshamelle Take off the under bone, then blanch and put it into a stewpan, with parsley, thyme, and eschalots, chopped very line, a bit of fresh butter, pepper, salt, a little ...
-How to Cook Lamb. Continued
Turnip Sauce Pare four turnips, sweat them with a little water till they are done and the liquor reduced, then rub them through a tamis sieve. Add to, them a small quantity of benshamelle, and then...
-How To Cook Curries
Cut two young chickens into pieces, and blanch and drain them dry; then put them into a stewpan with two table spoonfuls of currie powder and a gill of veal stock, and stew them gently till half done....
-Directions For Roasting
Observe that in roasting it requires a good quick fire, but not too strong, and the meats should be well-jointed, trimmed neat, and covered with paper, to perserve it from being too high a colour, Bee...
-Directions For Roasting. Continued
How To Fry Breadcrumbs Rub crumbs of bread though a hair sieve, have ready a clean frying pan, put them into it with a piece of fresh butter, set them over a moderate fire, keep stirring with a woo...
-Observations On Meat And Poultry
Meats to be preferred when of a good fatness and the lean appears juicy, but not particularly streaked with fat, as it then frequently happens to eat hard. When the season will permit let it hang for ...
-How To Cook Rice
Peloe Of Rice Wash, pick, and dress, in the same manner as the directions for plain rice, observing only, that, before it is to be set in the oven, add a little pounded mace with the rice; and put ...
-How To Make Patties
Petit Patties Of Chicken And Ham Sheet the pans with puff paste, and put a bit of crumb of bread the bigness of a dice in each; then cover them with more paste, trim round the pan, wash the tops of...
-How To Make Pies
Fishmeagre Pie Bone and cut into pieces a male carp; make it into a forcemeat with some of the roe, parsley, thyme, eschalots chopped very fine, a quarter of a pound of fresh butter, pepper, salt, ...
-How To Make Pies. Part 2
Pigeon Pie Wash the pigeons in cold water and wipe them dry; then put into a deep dish a rump steak cut into pieces, beat with a chopper, and seasoned with pepper and salt, and upon it the pigeons ...
-How To Make Pies. Part 3
Fish Pie Clean and cut fresh salmon, cod, turbot, soles, sturgeon, or haddocks, into middling-sized pieces; then roll them into a mixture of parsley, thyme, and eschalots chopped line, some beaten ...
-How To Make Pies. Part 4
Raised Pie With Rump Of Beef And Truffles Bone a small fat rump of beef, daub it with slips of fat bacon, put it into a raised crust with light forcemeat and plenty of whole peeled green truffles r...
-How To Cook Chicken Or Turkey
Pulled Chicken (Or Turkey) Boil a fowl till three parts done, and let it stand till cold; then take off the skin, cut the white meat into slips, put them into a stewpan, add a little cream, a very ...
-How To Cook Chicken Or Turkey. Continued
Chickens Or Turkies With Celery Boil or braise them, and when they arc to be served up wipe them dry, and pour over them white celery sauce. Or they may he served with brown celery sauce under them...
-Directions For Poultry, Etc Plain Boiled
Let it be observed that turkies, chickens, and meats, intended to be plain boiled, should be soaked in cold water, and put afterwards into plenty of boiling pump water, kept skimmed, and preserved as ...
-How To Cook Hare
Jugged Hare Case the hare, cut off the shoulders and legs, and the back into three pieces. Daub them well with fat bacon, and put them into a stewpot with the trimmings. Add to them allspice, mace,...
-How To Cook Rabbits
Rabbits With Onions Boil them as white as possible, and when they are to be served up, wipe them dry and put over onion sauce, made thus: - take mild onions peeled and boiled till nearly done; then...
-How To Cook Braised Ham
Take a mellow smoked ham perfectly clean; then well trim and put it into a braising pan; after which, add to it four quarts of water, a bottle of madeira wine, and a few bay leaves. Cover the pan clos...
-How To Cook Ducks
Duck Aux Naves Bone a tame duck as whole as possible, and season the inside wit beaten spices, pepper, and salt; then draw in the legs and wings, and fill the inside with light forcemeat. Stew it u...
-How To Cook Hashed Meat
Hashed Mutton For A Dish Take mutton ready dressed, cut it into thin slices, put them into a stewpan with slices of pickle Cucumbers, or walnuts, or onions; then make a sauce with chopped eschal...
-How To Cook Artichokes
Jerusalem Artichokes Stewed Pare and cut them into halves, boil them in a little consume till nearly done and the liquor almost reduced; then add a bit of fresh butter, salt, flour, and cream, a sm...
-How To Cook Cauliflower
Cauliflower With Parmezan Cheese Cut off the leaves and stalk, boil it in salt and water till nearly done, and drain till dry. Have ready a dish with fried bread dipped in white of raw egg, and put...
-How To Cook French Beans Or Cardoons
French Beans A La Cream For A Dish Cut young beans in slips, boil them in plenty of water and salt to preserve them green, and when they are done drain them dry. Then put into a Stewpan two ounces ...
-How To Cook Mushrooms Or Turnips
Broiled Mushrooms Clean with a knife fresh forced mushrooms, and wash and drain them dry. Then make a case with a sheet of writing paper, rub the inside well with fresh butter, and fill it with the...
-Neat Dishes Of Vegetables
Wash a dish with white of raw egg, then make four divisions in it with fried bread, and put alternately in each the following vegetables: - in the first stewed spinach; in the second, mashed turnips; ...
-How To Cook Potatoes
Fried Potatoes Pare and slice potatoes half an inch thick; then wipe them dry, flour, and put them into boiling hot lard or dripping, and fry them of a light brown colour. Then drain them dry. spri...
-How To Cook Asparagus
Salad Of Asparagus Scale and cut off the head; of large asparagus, boil them till nearly done, strain, and put them into cold water for five minutes, and drain them dry; afterwards lay them in rows...
-How To Cook Oysters
Pickled Oysters Put two dozen of large oysters into a stewpan, over a fire with their liquor only, and boil them five minutes; then strain the liquor into another stew pan, and add to it a bay leaf...
-How To Make Ragouts
Ragout Of Sweetbreads (Brown) Take throat sweetbreads blanched and cut into slices; morells blanched, cut into halves, and washed free from grit; some stewed mushrooms, egg balls, artichoke bottoms...
-How To Cook Eggs
Poached Eggs With Sorrel Or Endive Take a slice of bread round a loaf, and cut it to-cover three parts of the inside of a dish; then fry it in boiling lard till of a light colour, drain it dry, and...
-How To Stew Maccaroni
Boil a quarter of a pound of riband maccaroni in beef stock till nearly done; then strain it and add a gill of cream, two ounces of fresh butter, a table spoonful of the essence of ham, three ounces o...
-How To Fry Food
Fried Celery Cut celery heads three inches long, boil them till half done, wipe them dry, and add to the batter. Have ready boiling lard, take out the heads singly with a fork, fry them of a light ...
-How To Fry Food. Part 2
How To Dress Part Of A Wild Boar Put into a braising pan fourteen pounds weight of the boar; add to it a bottle of red port, eight onions sliced, six bay leaves, cayenne pepper, salt, a few cloves,...
-How To Fry Food. Part 3
Red Beef For Slices Take a piece of thin flank of beef, and cut off the skin; then rub it well with a mixture made with two pounds of common salt, two ounces of bay salt, two ounces of saltpetre, a...
-How To Cook Lobster
Lobster Cake Pound the meat of two boiled lobsters with lean of raw ham, beef marrow, the yolks of four eggs, a bit of bread soaked in cream, a little beaten mace, cayenne pepper, and salt. Colour ...
-How To Make Blancmange
Blanc Mange To a quart of new milk add an ounce of pickled isinglass, a small stick of cinnamon, a piece of lemon peel, a few coriander seeds washed, six bitter almonds blanched and pounded, or a l...
-How To Make Calves' Feet Jelly
Cleared Calves' Feet Jelly Take scalded calves' feet, chop them into pieces, put them into a pot with plenty of water to cover them, boil gently four or five hours, strain the liquor, and preserve ...
-How To Make Bagnets A L'Eau Or Apple Fritters
Bagnets A L'Eau Take half a pint of water, a stick of cinnamon, a bit of lemon peel, a gill of rhenish wine, and a few coriander seeds; sweeten to the palate with sugar, boil the ingredients ten mi...
-How To Cook Golden Pippins
Golden Pippins A La Cream Take three gills of Lisbon wine, a gill of water, a stick of cinnamon, a bit of lemon peel, a small quantity of the juice, and a few coriander seeds; sweeten well with lum...
-How To Make Sweet Creams And Pastes
Cream For Pies Take a pint of new milk; then and a few coriander seeds washed, a bit of lemon peel, a laurel leaf, a stick of cinnamon, four cloves, a blade of mace, some sugar, and boil all togeth...
-How To Make Sweet Creams And Pastes. Part 2
Pastry Cream To a pint of cream add half a table spoonful of pounded cinnamon, a little grated lemon peel, three table spoonfuls of flour, two ounces of oiled fresh butter, eight yolks and the whit...
-How To Make Sweet Creams And Pastes. Part 3
Souffle Of Eggs Mix over a slow fire for five minutes, three ounces fresh butter, and three ounces sifted flour; then whisk into it one egg at a time to the amount of eight eggs, a glass of brandy,...
-How To Make Jam
Orgeat Blanch a pound of Jordan and an ounce of bitter almonds, pound them in a marble mortar till very fine; then put to them a pint of pump water, rub them through a tamis cloth till the almonds ...
-How To Make Tarts
Preserved Apricots For Tarts Or Desserts Cut ripe apricots in halves, blanch the kernels and add them to the fruit. Have ready clarified sugar boiling hot, put the apricots into it, and let them st...
-How To Make Tarts. Continued
How To Make An Almond Cake Take eight ounces of Jordan and one ounce of bitter almonds, blanch and pound them very fine; then beat in with the almonds the yolks of eight eggs, and let the whites be...
-How To Make Puddings
Orange Pudding Peel four Seville oranges thin, boil them till tender, rub them through a hair sieve, and preserve the fine pulp. Take a pound of Naples biscuits, a little grated nutmeg, two ounces ...
-How To Make Puddings. Part 2
Dread Pudding To be made as a marrow pudding, only omitting the Naples biscuits and a quarter of a pound of beef marrow, adding as a substitute the crumb of French bread. A Rich Plum Pudding...
-How To Make Puddings. Part 3
Damson Pudding Another Way To a pint of cream or milk add six eggs, four table spoonfuls of sifted flour, a very little salt, a small quantity of pounded cinnamon, and whisk them well together. Hav...
-How To Make Dumplings
Rapsberry Dumplings Roll out a piece crisp tart paste, lay upon it plenty of raspberry jam, fold it together and cut it into pieces, form them into dumplings, boil them three quarters of an hour; s...
-How To Make Ice Cream
Water Ices Of Oranges Or Lemons To a pint of juice put a pint of water, half a gill of brandy, sweeten it with clarified sugar, and freeze it well. Ice Cream Take a pint and a half of goo...
-How To Preserve Food
Observation On Stores As frequent mention is made of syrups, jams, pounded spices, sugar sifted, grated nutmeg, and orange flower water, to be used in puddings and pies; and as a very small quantit...
-How To Preserve Food. Continued
How To Dry Herbs Gather marjoram, savory, thyme, basil, parsley, etc. on a dry day, when in season, and not blown Divide them separately into small bunches, as in that state they will dry best. The...
-How To Make Pickles
How To Pickle Tongues, Etc Take large tongues perfectly fresh, cut some of the root awav, make an incision in the under part, rub them well with common salt, and lay them in a tub or pan close cove...
-How To Make Pickles. Part 2
Rules To Be Observed In Pickling It is recommended that the best common vinegar be in general used for pickling, and that it be put into a well-cleaned copper or brass preserving pan just before it...
-How To Make Pickles. Part 3
How To Pickle Large Cucumbers Peel them very thin, cut them into halves, throw the seeds away, and lay the cucumbers in salt for a day. Then wipe them dry, fill them with mustard seed, peeled escha...
-Pudding With Chicken Or Birds
Line a puddiug mould with paste the same as for beefsteak pudding, fill it with a boned chicken or birds with a little forcemeat, some truffles and slices of sweetbreads in each, cover with paste, tie...
-How To Make Beverages
Milk Punch To a gallon of milk add a little cinnamon, cloves, mace, lemon and orange peel, a pint of brandy, a pint of rum, plenty of orange and lemon juice, and sweeten to the palate. Then whisk w...
-How To Make Sauce For Fish
Lobster Sauce For Fish Take the spawn out of live lobsters before they are boiled, bruise it well in a marble mortar, add a little cold water, strain it through a sieve and preserve it till wanted;...
-How To Make Sauces For Game
Poiyrade Sauce For Game, Maintenon Cutlets Peel and chop small twelve eschalots; add to them a gill and a half of vinegar, a table spoonful of veal consume, half an anchovie rubbed through a fine s...
-How To Make Syrups
How To Make Melon Citron Take middling-sized melons when half ripe, cut them into quarters, take away the seed, and lav the melons in salt and water for three days. Have ready a thin syrup; then dr...
-How To Make Rusks Or Wafers
Rusks, Or Tops And Bottoms Take two eggs beat up, add them to a pint of good mild yeast and a little milk. Sift four pounds of best white flour, and set. a sponge with the above ingredients; then m...
-How To Preserve Fruits Or Vegetables
To Preserve Cucumbers Take fresh gathered gerkins of a large size, and lay them in salt and water for two days; then drain and wipe them dry, put them into glasses, make boiling-hot a mixture of su...
-How To Make Cakes
Small Cakes Take half a pound of sifted sugar, half a pound of fresh butter, three quarters of a pound of sifted flour, and rub all together; then wet it with a gill of boiling milk, strew in a few...
-How To Make Cakes. Part 2
Bristol Cakes Take six ounces of sifted sugar, six ounces of fresh butter, four whites and two yolks of eggs, nine ounces of flour, and mix them well together in an earthen pan with the hand; then ...
-How To Make Cakes. Part 3
Rice Cakes Whisk the yolks of seven eggs for a quarter of an hour, add five ounces of sifted sugar, and mix them well; put to them a quarter of a pound of rice, some flour, a little brandy, the rin...
-How To Make Bread
English Bread Take a peck of the best white flour, sift it into a trough, make a cavity in the center, and strain through a hair sieve (mixed together) a pint of good yeast and a pint of lukewarm w...
-How To Make Pancakes, Macaroons Or Lemon Puffs
To half a pound of best white flour sifted add a little salt, grated nutmeg, cream or new milk, and mix them well together; then whisk eight eggs, put them to the above, and beat the mixture for ten m...
-How To Boil Or Broil Sweetbreads
Sweetbreads With Veal And Ham Blanch heart sweetbreads eight minutes, and wash and wipe them dry; then make an incision in the under part, take out a piece and pound it with a small quantity of lig...
-How To Make Toasts Or Souffle With Fowls
Toasts With Fowl, Etc Pound the white meat of a cut fowl or turkey with the same quantity of beef marrow, add half a gill of cream, grated parmezan cheese, beaten mace, cayenne pepper, and chopt pa...
-How To Cook Sour Crout
Take large white cabbages when in season, cut them into halves, and then into slips; wash them clean and drain them dry. After which put into a tub a layer of cabbage, then a layer of salt, afterwards...
-How To Ornament Cakes
Chantilly Basket Have ready a small quantity of warm clarified sugar boiled to a caramel height, dip ratafia cakes into it, and place them round the inside of a dish. Then cut more ratafia cakes in...
-Miscellanies Dishes
Suffle Of Rice And Apples Boil two ounces of rice till tender; then pound it fine, add the yolks of two eggs,' sugar, nutmeg, and pounded cinnamon; edge a dish with puff paste, put the rice round t...
-Miscellanies Dishes. Part 2
Suet Pudding Chop fine half a pound of beef suet, add to it the same quantity of flour, two eggs beaten, a little salt, a small quantity of pounded and sifted ginger, and mix them together with mil...
-Miscellanies Dishes. Part 3
Boiled Tripe And Onions Cut a prepared double of tripe into slips, then peel and boil some Spanish or other onions in milk and water with a little salt, and when they are nearly done add the tripe ...







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previous page: A New Book Of Cookery | by Fannie Merritt Farmer
  
page up: Cook Books and Recipes
  
next page: The Cook's Guide | by Semper Fidelis Circle