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Bonnes Bouches And Relishable Dishes For Breakfast And Luncheon |by Louisa E. Smith



In the present age, as it was in times of remote antiquity, good cooking is a source of enjoyment to persons in all ranks and conditions in life. We are always in search of new delicacies, each one of us endeavouring to improve upon the dressing, cooking, and serving of little dainties of every description. In these days it is considered desirable that a table be furnished with the most exquisite dishes, not only delightful to the taste, but pleasing to the most fastidious eye. To many, a good meal is one of the greatest enjoyments of human life...

TitleBonnes Bouches And Relishable Dishes For Breakfast And Luncheon
AuthorLouisa E. Smith
PublisherWard, Lock, Bowden And Co.
Year1893
Copyright1893, Ward, Lock, Bowden And Co.
AmazonBonnes Bouches and Relishable Dishes for Breakfast and Luncheon

By Mrs. Louisa E. Smith, Author of "Home Washing" and Late Instructress at the Forsyth Technical College.

Dedicated By Gracious Permission To Her Serene Highness The Princess Victoria Mary Of Teck, By Her Most Faithful And Grateful Servant,

The Authoress.

-Preface
In the present age, as it was in times of remote antiquity, good cooking is a source of enjoyment to persons in all ranks and conditions in life. We are always in search of new delicacies, each one of...
-Bonnes Bouches And Relisbable Dishes For Breakfast And Luncheon
As this is not meant to be a voluminous work, my intention is to dispense with unnecessary preliminaries, and at once proceed to give a plain and lucid description of the manner in which breakfasts an...
-Bonnes Bouches And Relisbable Dishes For Breakfast And Luncheon. Part 2
Sheep's Kidneys This kept us going until a dish of sheep's kidneys appeared, swimming in their own gravy, with little rolls of nicely grilled bacon and tufts of parsley between each. I found there wa...
-Bonnes Bouches And Relisbable Dishes For Breakfast And Luncheon. Part 3
Fried Ham And Fowl, Etc Our next dish had the appearance of sausages, but on trial we found they were made from the cold ham and fowl left from the previous day's dinner. The ham had been cut into se...
-Bonnes Bouches And Relisbable Dishes For Breakfast And Luncheon. Part 4
Larks On Toast We had larks on toast for breakfast on Thursday morning. They were drawn and trussed as for the spit, a lump of butter dusted with cayenne put into the body of each, and then gently ro...
-Bonnes Bouches And Relisbable Dishes For Breakfast And Luncheon. Part 5
Fricassee Of Calf's Head We had a most taking dish for Monday morning's breakfast, made from the remains left from a calfs head. The meat had been laid in cowheel gravy, and stewed gently for fifteen...
-Bonnes Bouches And Relisbable Dishes For Breakfast And Luncheon. Part 6
Strong Soup Put a cowheel into a pan with a lean breast of mutton, two ounces of rice, a parsnip, carrot, and turnip; add two quarts of water, and a teaspoonful of ketchup. Allow the whole to simmer ...
-Bonnes Bouches And Relisbable Dishes For Breakfast And Luncheon. Part 7
Fowl Fricassee Please, ma'am, Rover has killed that lovely chicken you were fattening for grilling. Has he torn it? asked my cousin. No, simply bitten its head clean off. Oh, then we can mak...
-Bonnes Bouches And Relisbable Dishes For Breakfast And Luncheon. Part 8
Scotch Cones From a fillet of veal cut some thin slices; drop each one into a saucepan, containing only a little gravy taken from the bottom of a large jar of dripping. Let them simmer for five minut...
-Bonnes Bouches And Relisbable Dishes For Breakfast And Luncheon. Part 9
Cheese Custard Grate half a pound of cheese, Isobel, and you can beat up four of those new-laid eggs. Pour a gill of cream into them, now one of milk; pass all through the hair sieve, into this grat...
-Bonnes Bouches And Relisbable Dishes For Breakfast And Luncheon. Part 10
Shrimp Fritters Did you get the can of preserved shrimps? Very well; now put two ounces of bread crumbs into a saucepan, pour on enough boiling milk to moisten them. In a quarter of an hour they wil...
-Bonnes Bouches And Relisbable Dishes For Breakfast And Luncheon. Part 11
A Rabbit Mould Another day I found a woman selling rabbits; having bought a pair, I carried them home concealed under my cloak and hid them in the pantry. I skinned and blanched them as before, then ...
-Bonnes Bouches And Relisbable Dishes For Breakfast And Luncheon. Part 12
Savoury Cakes Well, Isobel, you remember that I promised to show you another way to cook sheep's brains, because you all appreciated the last dish of them so much. Now watch and see how I cook them....
-Bonnes Bouches And Relisbable Dishes For Breakfast And Luncheon. Part 13
Chicken And Ham Sandwiches When you come back, bring the cold roast chickens to me. That is right; see, I shall remove the legs and wings. Get the chopping-board, cut all the meat free from the brea...
-Bonnes Bouches And Relisbable Dishes For Breakfast And Luncheon. Part 14
Artificial Pigeons I remembered having heard John say we had pigeons enough to feed a famine, so I thought we might eat some of these birds at our picnic breakfast. Now, Isobel, we will have some pi...
-Bonnes Bouches And Relisbable Dishes For Breakfast And Luncheon. Part 15
Fricassee Of Brains Isobel, you can order me three pairs of sheep's brains from the butcher's; tell him to send them between three and four o'clock, that will give us time to prepare them before tea...
-Bonnes Bouches And Relisbable Dishes For Breakfast And Luncheon. Part 16
Chicken Mayonnaise Isobel, fetch me the young chicken I trussed ready for the spit yesterday. Roast it in the oven for about forty minutes;.it must be evenly browned all over. Yes, that is done beau...
-Bonnes Bouches And Relisbable Dishes For Breakfast And Luncheon. Part 17
Crayfish With Poached Eggs Yesterday I saw some splendid crayfish for sale, so brought one home with me. Just pepper the under part, and put it in the larder till to-morrow morning. Then set an ounc...
-Bonnes Bouches And Relisbable Dishes For Breakfast And Luncheon. Part 18
Grilled Pigeons If you get John to kill a couple of those young pigeons, we will have them for breakfast; but they must be plucked directly they are killed. Oh, that is right; they are quite ready. ...
-Bonnes Bouches And Relisbable Dishes For Breakfast And Luncheon. Part 19
Mould Of Ox-Cheek Jelly Place the remains of the cheek in enough hot water to cover it; tie a carrot, turnip, parsnip, onion, bay-leaf, parsley, a teaspoonful of mixed peppercorns, and blade of mace...
-Bonnes Bouches And Relisbable Dishes For Breakfast And Luncheon. Part 20
Ham And Chicken Rissoles Isobel, you may mince all the cold fowl and ham, then season it well with the grated rind of a lemon, pepper and salt to taste, moisten with a little good white stock or gra...
-Bonnes Bouches And Relisbable Dishes For Breakfast And Luncheon. Part 21
Pate Froid De Veau On Saturday afternoon I told Isobel that I had ordered a fillet of veal for Sunday's dinner, and meant to have a good steak cut from it, which should be prepared that day, so that ...
-Bonnes Bouches And Relisbable Dishes For Breakfast And Luncheon. Part 22
Novelette Tart While you have the pastry about, cut me one or two rounds the size of that meat-plate. Cut away the centre from the middle of one piece, brush the other over with a beaten egg, on thi...
-Bonnes Bouches And Relisbable Dishes For Breakfast And Luncheon. Part 23
Potato Croquettes To-day I mean to make some.potato croquettes, so boil a pound of equally sized potatoes, with the skins on, till quite mealy, then peel and pass them through a wire sieve into a ba...
-Recipes From Aboard Ship En Route For America
At last all the plans for our intended trip to America were made, and I looked forward to our visit with the greatest pleasure. The weather was most genial, and after a very few days we felt able to ...
-Recipes From Aboard Ship En Route For America. Part 2
Blue Shark Cutlets Blue shark! What a formidable name, Isobel! Yes, ma'am; but they say they are as delicate as a chicken. Cut them into slices, egg-and-bread-crumb each piece, then fry them in ...
-Recipes From Aboard Ship En Route For America. Part 3
Nourishing Gravy For Invalid's Luncheon Isobel, when you remove the joint after dinner I want you to save me the gravy that has come from the meat; it will make.a little soup for the master. I will ...
-Recipes From Aboard Ship En Route For America. Part 4
Broiled Cod's Sound You can also broil the sounds, and so make a very pleasant variety. They must first be scalded or blanched in hot water, then well rubbed with salt. You must after that leave the...
-Recipes From Aboard Ship En Route For America. Part 5
Shrimps And Mayonnaise Shell half a pint of fresh shrimps; chop them slightly. Make some good thin buttered toast, and cut it into squares. Prepare a rich mayonnaise sauce; beat up the yolk of a raw...
-Recipes From Aboard Ship En Route For America. Part 6
Savoury Mould To-day, Isobel, we will have a savoury mould. You have a bowl of jelly left from the veal. Make it as tasty as possible. Add a tablespoonful of mushroom ketchup, one of Hol-brook's Wor...
-Recipes From Aboard Ship En Route For America. Part 7
Clear White Soup Instead of fish to-day, I should like the jelly left from the knuckle of veal, made into a clear white soup. I think you have about a pint, if dissolved. Let it boil up thoroughly; ...
-Recipes From Aboard Ship En Route For America. Part 8
Baked Mushrooms If mushrooms are cheap to-day, I should like a pound. Skin and stalk them, then place in the oven, with a tiny bit of butter set on each one. They will be cooked in fifteen minutes. ...
-Recipes From Aboard Ship En Route For America. Part 9
Boned Spare Ribs Of Pork Stuffed Isobel, cut about six pounds from the piece of spare ribs of pork that was sent in yesterday. It consists of the flat bones cut from the loin. In the Midland countie...
-Recipes From Aboard Ship En Route For America. Part 10
Boiled Fowl And Rice We will have the chicken that the man left ready dressed for boiling yesterday. Will you re-heat the mutton broth. When hot lay in the chicken, throw in a minced onion, three ...
-Recipes From Aboard Ship En Route For America. Part 11
Staffordshire Pie There are few cookery books that do not contain a dish under the title of ' Staffordshire Pie.' Some are very elaborate, others extremely simple. We will make one to-day, as it con...
-Recipes From Aboard Ship En Route For America. Part 12
Roasted Larks Cook half a dozen larks on the skewer as they come from the poulterer's; first cover them with a little liquid butter. They will be thoroughly cooked in fifteen mintues. Send the birds ...
-Recipes From Aboard Ship En Route For America. Part 13
Kidnapped Oysters With Kidneys I want you, Isobel, to order six kidneys and a dozen Blue Point oysters from the stores in Fourteenth Street. Skin the kidneys, remove the white pipe, cut them lengt...
-Recipes From Aboard Ship En Route For America. Part 14
Candied Murella Cherries For Garnish I also want you to take a tablespoonful of cherries from the cherry brandy; lay them on a cloth. Make a fruit glace by letting a pound of sugar simmer in a coffe...
-Recipes From Aboard Ship En Route For America. Part 15
Cold Meat A good way to treat cold meat, is to cut it into thick slices, each of which must be dipped into mutton fat; pepper it well, and lay all on a clean gridiron which has been well rubbed with ...
-Recipes From Aboard Ship En Route For America. Part 16
Fish You must remember that fish should never be allowed to boil, only to simmer; when cooked, it should at once be dished and sent to table. Turbot and legs of mutton should be short and plump. Sa...
-Recipes From Aboard Ship En Route For America. Part 17
Carp Neither have we cooked carp. This fish is doubtless one of the greatest dainties you can set before an epicure, if properly cooked. Many cooks prepare and make the sauce from the fish's own bloo...
-Recipes From Aboard Ship En Route For America. Part 18
Home-Pickled Cucumber We use a great deal of pickled gherkin and cucumber in most made dishes, so it is much more economical to prepare your own. Buy the cucumbers when they are full grown, but not ...
-Recipes From Aboard Ship En Route For America. Part 19
Pine-Apple Jelly Peel and trim a pine-apple (a foreign one will answer the purpose), mince it finely, taking care to catch all the juice. Put all together in a basin, then add two gills of any white ...
-Recipes From Aboard Ship En Route For America. Part 20
French Words The meaning of a few of the French words so much used in cookery books would not here be out of place, although it is said that a little knowledge is a dangerous thing. Brider means to ...
-Recipes From Aboard Ship En Route For America. Part 21
Sirloin Of Beef A very good joint for a middle class family is the sirloin. About eight pounds will provide for three different meals. The thin end can be put into spiced vinegar till required; it wi...
-Cooling Drinks
Pearl Barley Water Boil a quarter of a pound of pearl barley in a muslin bag, in two quarts of water, allowing it to simmer for three hours. The liquor should then be cleared, and sweetened to taste...
-Cooling Drinks. Continued
Drink For A Convalescent Patient Into an earthen jar with a lid put a pound of under-meat, half an ounce of isinglass, one small shallot, and a tuft of parsley; cover with a pint of hot water. Put in...







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previous page: Miss Leslie's New Receipts For Cooking | by Miss Eliza Leslie
  
page up: Cook Books and Recipes
  
next page: The Young Housekeeper's Friend | by M. H. Cornelius