Culinary Jottings | by Wyvern
A treatise in thirty chapters on reformed cookery. Based upon modern english, and continental principles, with thirty menus for little dinners worked out in detail, and an essay on our kitchens in India.
| Title | Culinary Jottings |
| Author | Wyvern |
| Publisher | Higginbotham And CO |
| Year | 1885 |
| Copyright | 1885, Higginbotham And CO |
| Amazon | Culinary Jottings |
BY "Wyvern," Author Of "Sweet Dishes," " Furlough Reminiscences."
Fifth Edition. Madras: Higginbotham And CO.
London: Richardson And CO., 13 Pall Mall.
1885.
Madras:
Printed By Higginbotham And Co., 1/164, 2/164 & 165, Mount Road.
Preface- Preface To The Fifth Edition The Jottings have again undergone very careful revision. By pruning unnecessary matter, and simplifying the recipes wherever possible, space has been found for considerab...
- Introduction
- The subject of Cookery is worthy of study, and one to which English people would do well to give their attention. If that man is a benefactor to his race who makes two blades of grass grow where only...
- Chapter I. The Menu
- All who have studied the reformed system of dinner-giving will, I think, agree with me when I say that the menu of a dinner anywhere, but in India especially, should be reduced to the smallest compass...
- The Menu. Continued
- It need scarcely be said, then, that if this system be followed in its entirety, the rot and the releve being carefully selected, the service of two light entrees between them is both intelligible and...
- Chapter II. The Cook And His Management
- After some years of observation I have come to the conclusion that if you want to put nice little dinners upon your table, you must not only be prepared to take an infinite amount of trouble, but you ...
- Chapter III. Certain Kitchen Requisites
- Allowing then, that our native cooks are, by nature, adapted to their calling, and that by judicious treatment we can develop the talent which they possess, one of the next things for consideration is...
- Certain Kitchen Requisites. Continued
- I hesitate to pronounce any opinion upon the metal best adapted for kitchen utensils, for, upon this point different people think differently. Copper is, we all know, universally recommended on accoun...
- Chapter IV. In The Store-Room
- ON visiting the vast collections of tinned provisions, sances, etc., at some of the large establishments at the Presidency, I have often wondered how a lady, commencing house-keeping, is guided in sel...
- Chapter V. On Stock And Clear Soups
- With a keen appreciation of the importance of the subject, and of the difficulties with which it is surrounded, I now proceed to place before my readers a little collection of hints and wrinkles about...
- On Stock And Clear Soups. Part 2
- Removing the fat whilst the simmering is going on is obviously a very important stage which cannot be too patiently manipulated. The fat so obtained is invaluable for frying purposes. It should be mel...
- On Stock And Clear Soups. Part 3
- I have hitherto purposely omitted saying anything concerning the treatment of the meat and vegetables of which a pot-au-feu is made, being anxious to keep strictly to the subject which we have been di...
- Chapter VI. Thick Soups And Purees
- Now about thick soups, apart from purees:- these are perhaps more popular with the majority of English people, than the thin clear. There is an expression of richness and of strength in them which can...
- Thick Soups And Purees. Continued
- Observe that you add the soup to the roux, not the roux to the soup. The adding should be done by degrees, if you want the soup to be smooth and creamy. If after coming to the boil, you find the soup...
- Chapter VII. Regarding Our Fish
- Fish, under skilful hands, offers, says Brillat Savarin, inexhaustible resources of gustatory enjoyment; whether served up entire, in pieces, or sliced; done in water, in oil, or in wine; hot or co...
- Regarding Our Fish. Continued
- Never let your fish, after it is done, remain soaking in the water in which it has been cooked; drain it at once, or it will become what cooks call woolly. If ready too soon, let it rest on the drai...
- Chapter VIII. Hints About Entrees
- Nine persons out of every ten with whom I con-verse on ordinary matters seem to be more exercised in their minds regarding their entrees than about the whole of the arrangements of their dinner put to...
- Hints About Entrees. Continued
- To return to our class list of entrees, I cannot too strongly urge you to go in for dishes from class one more than you do. Can anything be more acceptable than a nice juicy little chop from a neck of...
- Chapter IX. Entrees - Concluded
- Having discussed the general methods of cooking cutlets, and fillets, we ought next to consider a few good sauces to accompany them, but as I have resolved to devote a chapter to that branch of the co...
- Entrees - Concluded. Continued
- In nearly all recipes for the sauces of high class entrees contained in good works upon cookery, the use of butter is unsparingly advocated, and cream is also very frequently prescribed. In an early c...
- Chapter X. Sauces
- The consideration of sauces may certainly be regarded as the most interesting part of the study of cookery. So much, indeed, is to be gained by this branch of the art, that I might almost call it the ...
- Sauces. Continued
- Beat up the yolk of an egg with a table-spoonful of cream, and add in the same way. Throw in just before serving a table-spoonful of minced parsley, fennel, or chopped capers, and you will have :- sa...
- Chapter XI. Sauces - Continued
- OF the whole category of simple sauces none is more generally maltreated than bread-sauce. Deli-cions when properly made, it is positively a repulsive mess when wrongly treated. You have no doubt la...
- Chapter XII. Sauces - Concluded
- I Now pass to the consideration of a few standard high class sauces, which, with a little care and attention, will be found practicable in every well-conducted Madras kitchen. To aid you in this branc...
- Sauces
- Game fragments, poultry, mushrooms, etc., must, on no account, be used in making Espagnole, for such ingredients would impart a distinct flavour to the sauce. The object, remember, is to reserve the f...
- Chapter XIII. Roasting And Braising
- Give me, Says the Englishman, a good cut of a well-cooked joint, with a nicely boiled potato, and a fresh vegetable, and I will ask for nothing more. Now, it must be admitted, that honest slices o...
- Roasting And Braising. Part 2
- In this manner you can successfully dress a leg of mutton, a loin of mutton, a small sirloin, a piece of the ribs or a fillet of beef, in fact all small joints. Larding with strips of fat bacon will v...
- Roasting And Braising. Part 3
- In order to be sure of making the real thing, if you have not (as you ought to have easily enough at Madras) the plants themselves growing in pots handy, see that you have a bottle of dried thyme, and...
- Chapter XIV. Boiling And Steaming
- Boiling, says the G. C, is one of the simplest and most economical modes of preparing food. Meat loses less weight in boiling than in any process of cooking, and the water it has been boiled in can...
- Boiling And Steaming. Part 2
- There are few things that are boiled as important as the ham. So much depends on the cook's knowledge of the process, that many a ham is spoiled through ignorance. I think it advisable, therefore, to ...
- Boiling And Steaming. Part 3
- The utmost cleanliness is absolutely necessary in the use of Warren's pot. Somewhat similar in treatment is the process of Jugging.. There is, I think, a dish called by Ramasamy boiled chafs (boile...
- Chapter XV. Our Vegetables
- Critics of English cookery seem bo agree in saying that, wanting as we are, as a rule, in our general knowledge of kitchen work, our ignorance of the treatment of vegetables is greater than in every o...
- Our Vegetables. Part 2
- New potatoes should be scrubbed, rubbed with a coarse cloth, and boiled or steamed according to taste : you cannot expect them to be very mealy, of course, and with some people their waxiness constitu...
- Our Vegetables. Part 3
- Waxy potatoes, pressed through the sieve, and served like vermieelli, - a favorite dish of Ramasamy's, - ought to be most strenuously interdicted. There is perhaps no nicer way of serving potatoes wi...
- Peas. Petits Pois
- Peas (petits pois) may be boiled, cooked in the jar, or stewed. It is a sine qua non that boiled peas be young and fresh. You never get a dish of peas equal to those gathered in your own garden : thos...
- Old Peas. Petits Pais Accommodes
- Old peas may be stewed (petits pais accommodes) thus :- Put a lump of butter into a stew-pan with a Bombay onion sliced, a bunch of mint and parsley, and a tea-spoonful of salt; cook this awhile till ...
- French Beans. Haricots Verts
- French beans (haricots verts.) are well worthy of our attention, for we can get them when other vegetables are out of season. They are, besides, the correct accompaniment of the roast saddle, the roas...
- Cabbages. Choux
- Cabbages (choux) must be carefully washed, their dead and bruised leaves removed, and their stalks trimmed neatly. They must then be soaked in salt and water, (cold) to get rid of insects, caterpillar...
- Brussels Sprouts. Choux De Bruxelles
- Brussels sprouts (Choux de Bruxelles) are susceptible of delicate treatment : they can be cooked according to recipe number two just given for cabbage, au sauce blanche, and also (after having been bo...
- The Cauliflower. Chou-Fleur
- The Cauliflower (Chou-fleur) is, of course, the queen of the cabbage kind, and well deserves our most careful consideration. In plain treatment, what I have said for cabbages generally, holds good for...
- Spinach. Epinards
- Spinach (epinards) is a thing that we can get in the most trying weather, and with common care no entremets de legumes are more delicate than those which we can achieve with this vegetable. Having sel...
- Endive. Chicoree
- Endive (chicoree) may be treated exactly as I have described for spinach, but being a tougher leaf, it will require a little more time in the stew-pan. The young leaves of beetroot, turnip tops (lea...
- Sorrel. Oseille
- Sorrel (oseille) which should be dressed in the manner described for spinach is not half enough used. Your cook will know it if you order sorley, - (Ramasamy's pronunciation of the double 'r' being ...
- The Jerusalem Artichoke. Topinambour
- The Jerusalem artichoke (topinambour) is a vegetable which, as a rule, people either dislike exceedingly, or are very fond of. I place it amongst the best we have. Wash the artichokes, peel and shape ...
- Artichoke Bottoms. Fonds D'Artichauts Entiers
- Artichoke bottoms (fonds d'artichauts entiers) are trimmed in this way :- Cut the tops of the leaves horizontally, parallel with, and close down to the top of the fond. Trim all leaves that may adhe...
- Turnips. Navets
- Turnips, (navets,) do not require much discussion; it should be remarked, however, that when nice and young, they are well worthy of attention, especially as garnishes for entrees, stews, etc. Think o...
- Small 'Early' Carrots. Carottes
- Small 'early' carrots (carottes) and parsnips (panais) may be trimmed a uniform size, boiled gently, and finally tossed in butter, in a frying-pan, with pepper, salt, and some finely-powdered sugar. ...
- The Onion. Oignon
- The onion, (oignon,) can be made a good deal of either stuffed plainly, or with sheeps' kidney, as I have described in my menus : indeed whether plainly boiled, or stewed, onions rarely fail to please...
- Vegetable Marrows. Courges A La Moelle
- Vegetable marrows, (courges a la moelle,) are very nice, and in their turn not to be passed over. I think the best way of cooking them is to steam, or bake them till all but done, then to lift, and dr...
- Cucumbers. Concombres
- Cucumbers, (concombres) may be cooked exactly as laid down for vegetable-marrows. They form a most pleasing and delicate garnish for boiled fish, or cutlets, when dressed a la poulette as follows :- ...
- Pumpkins. Potirons
- Pumpkins, (potirons), may be treated much in the same manner as marrows and cucumbers. ...
- Beetroot. Betterave
- Beetroot, (Betterave). - This root, chiefly used cold as a salad by itself, or mixed with other vegetables in salad, is by no means to be despised when served hot with a nice poulette sauce. Beetroot ...
- Tomatoes. Tomates
- Tomatoes, (tomates,) form a most valuable portion of our vegetable produce. They are easily grown in this Presidency, and are often procurable when the stock of garden stuff has sunk to its lowest sta...
- Celery. Celeri
- Celery (celeri), is an exceedingly nice vegetable not only when sent round, raw, with cheese, but also when cooked in various ways as an entremets. In the latter case the heads should be very neatly t...
- Cardoons. Cardons
- Cardoons, (cardons) a la moelle are of course well known by those who have travelled abroad. I have seen tinned cardoons in India, but not the vegetable itself. According to M. Audot the strong mid-ri...
- Salsify. Salsifis Ou Scorsonera
- Salsify - (salsifis ou scorsonera) is an edible root which we ought to grow abundantly in India. There are two kinds of this vegetable :- the white and the black. The former is called salsifis, the la...
- Tinned French Beans. Haricots Verts
- Tinned French beans, (haricots verts). These excellent vegetables should be turned out upon a saute-'pan tossed in butter until hot, and served. Or they may be treated in any of the methods already se...
- Dried Haricot Beans. Soissons
- Dried haricot beans (Soissons) are now procurable in India, a few leading firms having imported them in the bag from France, and America. These vegetables will be found most valuable, for they are ver...
- Chapter XVII. Rechauffes
- IF the art of dishing up nicely the remains of cold meat, fish, and vegetables, were more closely studied than it is, the fair chatelaine would not look upon cold mutton, cold beef. &c:, with the feel...
- Kegeree. Kitchri
- Kegeree (kitchri) of the English type is composed of boiled rice, chopped hard-boiled egg, cold minced fish, and a lump of fresh butter: these are all tossed together in the frying-pan, flavoured with...
- Chapter XVIII. The Savoury Omelette
- Breathes there a man with soul so dead that he can read the great Brillat Savarin's account of the Cure's omelette unmoved? Short as the little story is, you feel yourself absolutely at table with t...
- The Savoury Omelette. Continued
- An omelette ought never to be stiff enough to retain a rolled-up appearance. Being so rapidly cooked, it ought to be too light to present a fixed form, and, on reaching the hot dish, should spread its...
- Chapter XIX. On Luncheons
- Luncheon is a meal so popular amongst Britons both at Home and abroad, that the humblest treatise on cooking would be incomplete without a chapter specially dedicated to it. There are luncheons large,...
- On Luncheons. Continued
- Instead of prawn meat, you can use cold chicken, finely sliced or pounded, an atom of the divine truffle might then be added to each canape, and the thinnest slice of tongue might cover it. Instead of...
- Chapter XX. Fritters
- Failure in the accomplishment of the many excel-lent dishes which come under the head of fritters may be fairly attributed to three things: the first, ignorance in making the batter; the second, a w...
- Fritters. Continued
- This recipe may be reduced for a small dish of fritters as follows :- two ordinary eggs, one table-spoonful of brandy, a dessert-spoonful of salad oil, two or three table-spoonfuls of water, and one a...
- Chapter XXI. Salads
- IN an early chapter of these jottings, I observed that amongst the accessories of an artistic dinner, a good salad, though not entered in the menu perhaps, was still expected to be present. On the con...
- Salads. Continued
- The bruised seed of garden-cress, celery, and parsley, in equal portions, - say a tea-spoonful of each, a clove of garlic, and two ordinary capsicums finely minced, make, when added to half a pint of ...
- A Salad Of Cold Cooked Vegetables. Salade Cuite
- A salad of cold cooked vegetables (salade cuite) can be either served with plain, or rich dressing. For the finest of all see the recipe given elsewhere for salade Russe. Sliced potatoes, beetroot, Fr...
- Chapter XXII. Hors D' Aeuvres
- WE must now consider those attractive accessories of an artistic dinner, luncheon, or breakfast party, which, under the title of hors d'aeuvres, are gradually becoming popular amongst English people w...
- Hors D' Aeuvres. Continued
- In making canapes, for service before dinner, care should be taken to keep them small. The dimensions I have given should not be exceeded and the bread should be cut thin. Home-made cream cheeses are...
- Chapter XXIII. Savoury Toasts
- NO dish is more thoroughly useful, or more generally popular, than the savoury toast. It is a kind of thing thai can frequently be made at a pinch, when the larder is all but empty, and a hungry frien...
- Buttered Eggs. Oeufs Brouilles
- Buttered Eggs (oeufs brouilles) are undeniably good if served quite simply, upon crisply fried bread, straight from the fire. Grated ham, finely minced tongue, and little dice of crisply fried bacon, ...
- Savoury Toasts. Part 2
- Hard-boiled eggs make a very eatable toast in this way :- Grate a coffee-cupful of corned beef, bacon-lean, or ham; cut four hard-boiled eggs into eight pieces each; mix a good sauce blanche rather th...
- Savoury Toasts. Part 3
- An excellent toast can be made with the tender leaves and stalks of the beetroot. After having been boiled and drained like spinach, they should be chopped up and heated in a sauce-pan with some butte...
- Bande-Cai Toast. Bhindi
- Bande-Cai (bhindi) Toast is so well known that I need scarcely do more than mention it, out of respect as it were, for, homely as it is, there are few toasts more palatable. Cream, when it can be spar...
- Chapter XXIV. Eggs, Maccaroni, And Cheese
- Under the title which I have selected for this chap-ter, I propose to place before you a few dishes of a savoury nature, some of which will be found, I think, suitable for the breakfast, or luncheon t...
- Eggs, Maccaroni, And Cheese. Part 2
- AEufs au gratin Butter the bottom of a pie-dish previously well rubbed with shallot, and line it with some maccaroni already boiled in milk, pour round it half a pint of sauce blonde in which you ha...
- Eggs, Maccaroni, And Cheese. Part 3
- If you want to cook Italian pastes in milk or stock, whichever you use should be boiling : parboil the paste in boiling water for five minutes to clean it, drain it carefully, and turn it into the sto...
- Eggs, Maccaroni, And Cheese. Part 4
- The boiling of rice is, as I have said, a matter of no difficulty to us in India. The native cook thoroughly understands the process, and invariably, I may say, sends an inviting looking dish to the t...
- Fondue. Cheese Souffle
- The Fondue, or cheese souffle is the dish par excellence of which, when successfully made, the good cook has just cause to be proud. It requires the most delicate management, and an atom will ruin...
- Chapter XXV. Notes On The Curing Of Meat
- ON different occasions in this work I have spoken of home-cured tongues, I now take the opportunity of jotting down a recipe for that useful operation, and of adding a few remarks upon salt meat which...
- Chapter XXVI. Pastry-Making, Et Cetera
- Although it is generally admitted that the clever pastry-cook is, like the Poet, born, not made; or, in other words, that the art of making really good pastry is a gift, rather than an accomplishment,...
- Pastry-Making, Et Cetera. Part 2
- And now for a few words touching ingredients :- The flour used should be the best imported, and in a moist climate, such as this, it is a sine qua non that it should be dried in the oven and sifted t...
- Pastry-Making, Et Cetera. Part 3
- Although composed for English and American kitchens, observe the use of ice advocated in this receipt. Instead of the butter I would try the clarified beef suet, that is to say, if I were unable to pr...
- Pastry-Making, Et Cetera. Part 4
- You can fill up these pies in many ways, here are a few receipes :- (a.) With mutton, a plain pie :- Choose a first class neck of mutton, cut the meat from the bones in one piece, divide that into sl...
- Chapter XXVII. A Few Nice Pies
- While in the high art studies of this branch of culinary science, the clever cook finds grand opportunities of displaying his skill, he possesses in its humbler subjects a ready method of practising e...
- A Few Nice Pies. Part 2
- When staying on the Hills some time ago, a question one day arose touching what could be done with the remains of a fine saddle of mutton. There was a piece of good cold-boiled pickled pork in the hou...
- A Few Nice Pies. Part 3
- 4. Hare Pie This should be made like the foregoing 'pasty' exactly, with two slight variations, viz. :- a glass of port, half a glass of good vinegar, with a dessertspoonful of red currant jelly sh...
- A Few Nice Pies. Part 4
- For a special occasion, a bottle of truffles should be opened and used in this way :- Trim the truffles into dice, chopping up quite small the parings and trimmings which are left: this mince ought to...
- Chapter XXVIII. Our Curries
- WE are often told by men of old time, whose long connection with the country entitles them to speak with the confidence of fellows who know, don't yon know, that in inverse proportion, as it were, t...
- Our Curries. Part 2
- Unfortunately the depot is largely patronized by London grocers, who, over-wise in their generation, use the condiments they purchase as mere stock wherewith to flavour some miserable concoction of th...
- Our Curries. Part 3
- The coriander-seed and fenugreek must each be parched very carefully, i.e., roasted like coffee berries, before being pounded, and the other ingredients should be cleaned and dried, each separately, a...
- Chapter XXIX. Curries - Continued, And Mulligatunny
- The outward bound passenger to India is generally very favourably struck by the curry presented to him at a Ceylon hostelry. Heartily weary of the cuisine on boardship, at that period of his voyage, h...
- Curries And Mulligatunny. Part 2
- (d) - Put two ounces of good tinned butter into a stew-pan, and mix into it, as it melts over a brisk fire, a white Bombay onion shred into rings, and a clove of garlic finely minced. Lightly fry, but...
- Curries And Mulligatunny. Part 3
- Fresh chutneys should be served in saucers which should be tastefully arranged upon a tray. Four or five varieties can be presented together, so that there may be an opportunity of selection. Caviare...
- Curries And Mulligatunny. Part 4
- This recipe of my friend's may be taken as a very good guide for a mulligatunny made with pure meat stock extracted from veal, mutton, beef, or fowl, and ready-made paste. Yolks of eggs may supply the...
- Chapter XXX. Camp Cookery
- Although no doubt there are many of my readers who have by long experience acquired the knack of making themselves thoroughly comfortable under canvas, and who, being fond of nice food, and au fait in...
- Camp Cookery. Part 2
- Having thus directed your attention to two excellent appliances for the camp kitchen,* I will return to the subject of baking bread, for your servants can always contrive a field oven for you without ...
- Camp Cookery. Part 3
- I advise home-bakers to make rolls rather than large loaves. There is less waste with them. A roll is either eaten in toto or left untouched. If intact, you have merely to dip it in milk, and put it i...
- Camp Cookery. Part 4
- Eels ought to be slightly boiled first, whatever you do with them, you then get rid of their oiliness. After being thus treated, you can cut them into fillets for frying, for stewing, or for a pie. Ee...
- Part II. Thirty Menus, Worked Out In Detail
- Notes The menus have been thoroughly revised and corrected. They are all susceptible of being doubled for larger parties than those for which they have been designed; and though each of them is given...
- Menu No. I
- For a party of eight Consomme aux quenelles. Seer aux concombres. Creme de volaille truffee. Grenadins de boeuf a la Bearnaise. Selle de mouton aux haricots verts. Galantines de eailles, sauce tarta...
- Menu No. II
- For a party of eight. Potage a la Julienne. Darnes de seer a la Perigueux. Filets de boeuf an creme d'anchois. Cassolettes a la financiere. Selle de mouton aux petits pois. Quenelles de perdreau...
- Menu No. III
- For a party of eight. Consomme de becassines. Darnes de seer a la Peg Woffington. Cotelettes de mouton a la Moscovite, Kramouskys aux huitres. Chapon a la Francaise. Canards sanvages, sauce biga...
- Menu No. IV
- Iced pudding with strawberries. For a party of eight. Consomme de poisson. Filets de pomfret a la poulette. Croquettes de canard a la bordelaise. Cotelettes de mouton au creme de fromage. Chapon...
- Menu No. V
- For a party of eight. Potage a la Brunoise. Seer a la Napolitain. Cotelettes de mouton a la Reforme. Croustades de lapin a la reine. Entrecote de boeuf a la Chateaubriand. Salpicon de gibier en ...
- Menu No. VI
- For a party of eight. Consomme an maccaroni.* Filets de pomfret aux fines herbes. Epigrammes de mouton aux epinards. Quenelles de volaille an macedoine de legumes. Quartier d'agnean aux petits po...
- Menu No. VII
- For a party of eight. Consomme a la Royale. Pomfret a la maitre d'hotel. Filets de pigeon a la Genevoise. Cotelettes de mouton a la Maintenon. Dindon a la Perigueux. Jambon au Made re Canapes de ...
- Menu No. VIII
- For a party of eight. Consomme aux points d'asperges. Filets de pomfret sauce aux capres. Chaud-froid de volaille a la Palestine. Cotelettes de mouton a la Valois. Dinde braisee a la jardiniere. ...
- Menu No. IX
- For a party of eight. Potage a la reine. Pornfret a la Venitienne. Petits casseroles aux grandes-crevettes. Boudins de pigeon aux olives. Gigot braist' a la chevrenil. Aspic de pcrdreaux. Champ...
- Menu No. IX. Continued
- 6. - Gently stew four partridges in stock with a carrot, an onion, a piece of celery, sweet herbs, and a glass of Madeira. When done, set the birds to get cold and strain the gravy in which they were ...
- Menu No. X
- For a party of eight. Potage a la tortue clair. Seer aux champignons, Crepinettes de volatile truffees. Petite pates de lieyre a La financiere Filet de boeuf aux haricots verts Pluviera en caiss...
- Menu No. X. Part 2
- 4. - This is an effective entree : - Make enough of the best puff-paste to form eight or nine pastry cases of the usual patty shape, bake them in the oven, and put them aside when done. As serving tim...
- Menu No. X. Part 3
- I. - Boil half a pint of pearl barley in a quart of clear stock till it is reduced to a pulp ; pass it through a hail sieve, and add sufficient additional stock uncoloured, and very well flavoured, to...
- Menu No. XII
- For a dinner of six. Puree de grandes-crevettes, Merlans a l' Americaine. Cotelettes de mouton an puree d'oseille. Galantine de chapon an salade. Sarcelles au cresson. Celeri au beurre. Creme d...
- Menu No. XIII
- -- For a dinner of six. Potage a la Gladstone. Merlans aux fines herbes. Tourne-dos de boeuf a la Wyvern. Poulet a l'Americaine-Sauce aux huitres. Rognons au surprise. Ramequins en caisse...
- Menu No. XIV
- For a dinner of six. Consomme de perdreaux. Matelote d'anguilles. Poulet a la Villeroy. Longe de mouton a la soubise. Topinambours au gratin. Canapes de caviare. Pudding a 1' Orleans. Fromag...
- Menu No. XV
- For a dinner of six. Potage de lievre. Merlans au sauce piquante. Croquettes de volaille, aux points d'asperges. Fricandeau de boeuf. Ballotines de cailles. Epinards a La 'Wyvern'. Tipsy puddi...
- Menu No. XVI
- For a dinner of six. Potage a la puree de becassines. Crepinettes de poisson. Cotelettes de mouton a la Milanaise. Dinde braisee, au chou-fleur. Pain de foie gras. Asperges en branches. Souffle...
- Menu No. XVII
- For a dinner of six. Consomme d'abatis. Dame de Beer en papillote. CoteletteS do mouton au macedoine de legumes Oie r6tie aux chouz de Bruxelles Moringakai an gratin. Creme Garibaldi. Fromage, ...
- Menu No. XVIII
- For a dinner of six. Consomme de grandcs crevettes. Filets de pomfret sauce au persil. Croustades de foie gras. Chapon braise au puree de navets. Ortolans des Indes. Bandecai au gratin. Petits ...
- Menu No. XIX
- For a party of six. Puree de lievre. Pomfret a la Provencale. Blanquette de volaille. Longe de mouton farcie. Turban de becassines. Ma'is a l'Americaine. Soupirs de nonne. Fromage, hors d'oeuv...
- Menu No. XX
- For a party of six. Potage a la Nivernaise. Filets de soles, sauce a la pauvre hommo. Filets de lapin a l'ltalienne. Longe de mouton braisee. Rouelles de sarcelles a la Wyvern. Tomates a l'ltali...
- Menu No. XXI
- For a little home dinner. Potage a la Crecy. Pomfrel sance ravigote poitrine de monton a La Wyvern. Puree de pommea de terre Aubergines an grain. Blanc-manger a la vanille. Fromage, hors d'oeuvr...
- Menu No. XXII
- For a little home dinner. Potage a la Palestine. Croustades de grandes crevettes. Perdreaux a la soubise. CEufs a la Suisse. Pudding a la Duchesse. Fromage, hors d'oeuvres. Dessert. 1. - Thi...
- Menu No. XXIII
- For a little home dinner. Puree de rognons. Ecrevisse de mer au gratin. Bifteck a la jardiniere. Pommes de terre a la duchesse. Beignetfi d'aubergines, Pudding a la Sir Watkin. Fromage, hor...
- Menu No. XXIV
- For a little home dinner. Consomme de laitue. Pomfret a la Normande. Piece de boeuf en aspic. Courge-a-la-moelle au gratin. Pain de groseilles. Fromage, hors d'oeuvres. Dessert. 1. - Make a cl...
- Menu No. XXV
- For a little home dinner. Creme do viz aux haricots verts. Ragout de pomfret Cancton aux petits pois. Poxnmes de terre nouvelles.* Podolong-cai au jus. Pudding aux figues. Fromage, hors d'oeu...
- Menu No. XXVI
- For a little home dinner. Potage a la puree de legumes. Darne de seer a a gratin. Pintade an cresson. Haricots verts panaches. Croustades de bandecai. Beignets de bananes au rhnm. Fromage, hors ...
- Menu No. XXVIII
- For a little home dinner. Punee do tomates. Mulet au gratin. Beef-steak Pie a la supreme. Roties a la becasse. Omelette soufflee. Fromage, hors d'oeuvres. Dessert. 1. - Scrap meat as usual f...
- Menu No. XXIX
- For a little home dinner. Consomme aux ocufs poches. Pomfrct au puree de grandes crevettes. Filet de boeuf an puree d'oscille. Pommes de terrc a I'Americaine. Canard sauvage. Charlotte de pommes...
- Menu No. XXX
- For a little home dinner. Bouillon. Sole frite a la Colbert. Bouilli a la Milanaise. Topinambours aux ceufs farcis. Demoiselles d'honneur. Fromage, hors d'oeuvres. Dessert. 1. - This soup is t...
- On Coffee-Making
- ON certain occasions in the course of my jottings, I have mentioned the cup of cafe noir as the finishing touch of a nice little dinner. I think, therefore, that I may as well say a few words regardin...
- Our Kitchens in India
- (Reprinted, by permission, from the Madras Mail.) Remembering as we all can so well the cheerful aspect of the English kitchen, its trimness, its comfort, and its cleanliness, how comes it to pass th...
- Our Kitchens in India. Part 2
- Now I do not mean to say that the state of things that I have endeavoured to sketch obtains in every Madras establishment. On the contrary, I am quite sure that in some cases the utmost trouble is tak...
- Our Kitchens in India. Part 3
- Assuming such an arrangement feasible, the sacrifice of some small back room on the ground flour of the house, or the walling off of a portion of the back verandah would still be necessary to provide ...
- Our Kitchens in India. Part 4
- And now for a few words about kitchen ranges and equipments. Until almost the other day, so to speak, an English range was regarded as too expensive a luxury for people in India of ordinary means. The...
- Our Kitchens in India. Part 5
- The superior quality of the food cooked with a perfect appliance of this kind when compared with the best results obtainable by the native system, is another strong recommendation in favour of the ran...
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