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The Imperial And Royal Cook | by Frederic Nutt



The reader may probably ask, What necessity is there for another Cookery Book, after the immense number which have already appeared, and many of them with the names of those who are considered as proficients in the art? (editor note: note, this was written in 1809!) My answer is, that, notwithstanding the number of publications on this subject, there is still room for another; because most of those alluded to, so much resemble each other, that no material difference can be discovered in their general plan or execution.

TitleThe Imperial And Royal Cook
AuthorFrederic Nutt
PublisherMathews And Leigh
Year1809
Copyright1809, Frederic Nutt
AmazonThe imperial and royal cook: Consisting of the most sumptuous made dishes, ragouts, fricassees, soups, gravies, &c. foreign and English : including the latest improvements in fashionable life
Frederic Nutt, Esq

The Imperial And Royal Cook:

Consisting Of The Most Sumptuous Made Dishes, Ragouts, Fricassees, Soups, Gravies, &C.

Foreign And English:

Including The Latest Improvements In Fashionable Life.

By

Frederic Nutt, Esq.

Author Of The Complete Confectioner, &C.

London:

Printed For Mathews And Leigh, Strand, By James Moyes, Shoe Lane.

1809

-Advertisement
THE reader may probably ask, What necessity is there for another Cookery Book, after the immense number which have already appeared, and many of them with the names of those who are considered as prof...
-Soups
IN making any kind of soups, particularly vermicelli, portable, brown gravy soup, or any other in which herbs are used, remember to lay the meat in the bottom of your pan, with a large lump of butter....
-Soups. Part 2
To Make Sauce For Bouilli Chop a boiled carrot, some parsley, two or three pickled cucumbers, and a few pickled mushrooms : put this into a saucepan, with a pint of good stock, and a spoonful of go...
-Soups. Part 3
Soup A La Flamond Shred turnips, carrots, celery, green onions or Spanish, very fine; add lettuce, chervil, asparagus, and peas; put them all into a stewpan, with about two ounces of butter, and a ...
-Soups. Part 4
Rice Soup With A Chicken Blanch about half a pound of rice, and put it into a stewpan, with one or two chickens, and a quart of stock; set it on the stove to boil very slowly, until the chickens ar...
-Soups. Part 5
Ox Cheek Soup Break the bones of the check, and, after having washed it thoroughly clean, put it into a Large stewpan, with about two ounces of butter at the bottom, and lay the fleshy .side downwa...
-Soups. Part 6
Coulis Cut of veal and ham, each an equal quantity, and two old fowls, (according to the quantity of coulis you intend to make ;) put it into a stewpan, with a few shalots, a faggot of parsley, and...
-Soups. Part 7
Hot Force-Meat, Commonly Called Farce CUt veal (according to the quantity you want of force-meat, without any sinews,) into small pieces, and as much fat bacon, or fat of ham, which is better; half...
-Braises
White Braise Take the udder of a leg of veal that you have cut a fricando out of, put it in a stewpan with cold water, and let it come to a boil; then put it into cold water for a few minutes, and ...
-Sauces
Sauce Tourney And Beshemell Lav the bottom of a stewpan with ham, cut up two old fowls, and put them to the ham; put as much veal as you think proper for the quantity you intend making, with a few ...
-Sauces. Continued
Sorrel Sauce Chop about four large handfuls of sorrel; put it into a stewpan, with a small piece of butter, a slice of ham, and two onions, chopped fine; put them on a fire to simmer for half an ho...
-Mushrooms
Either For First Or Second Course Park the mushrooms the same as an apple, put them in the water, and squeeze a lemon into it; then put about two ounces of butter into a stewpan that will hold a qu...
-Beef Made Dishes
Ox Rumps About four ox rumps make a good dish: put them into a brown braise, and let them do very slow for about five hours; when they are done-, put as many bundles of cabbage as you think are wan...
-Beef Made Dishes. Part 2
Rump Of Beef A La Mantua Trim a rump of beef, daube it, and put it in a marinade for twelve hours; then put it into a brown braise ; put four large carrots into a braise along with the beef, and fo...
-Beef Made Dishes. Part 3
Beef Olives, With Sauce Restauret Cut about seven thin slices of beef from the rump, the same as you would cut beef steaks; beat them very well with a beater, brush them over with egg, and then spr...
-Beef Made Dishes. Part 4
Beef A La Mode The small buttock, leg-of-mutton-piece, the clod, or apart of a large buttock, are all proper for this purpose: take either of these, with two dozen of cloves, mace in proportion, an...
-Mutton Made Dishes
Souties Of Mutton And Cucumbers Cut a neck or loin of mutton into cutlets, butter a soutiespan, and sprinkle it over with a shalot, parsley, pepper, salt, and chopped mushrooms ; put the cutlets to...
-Lamb Made Dishes
Loin Of Lamb Braised, And Celery Sauce Bone a loin of lamb, lay the bottom of a stewpan with fat bacon, and lay the lamb in ; put a few onions, bits of carrots, a little parsley, and a few blades o...
-Lamb Made Dishes. Continued
Tureen Of Lambs' Tails Lambs' tails are had from the butcher ready scalded; they should be blanched off, and then put into a white braise ; when very tender, take them up, cut them into lengths of ...
-Veal Made Dishes
Veal Olives Cut six slices off a fillet of veal; let them be about ten inches long, and about four inches wide; beat them with a flatter, to make them thin ; brush them over with an egg, (beat up w...
-Veal Made Dishes. Part 2
A Roulard Of Veal And Mushrooms Bone a breast of veal, and beat it with a beater or chopper, (the more it is beat, the better it will keep its shape when rolled); brush it over with an egg beat up ...
-Veal Made Dishes. Part 3
Calves' Ears Forced ABOUT ten ears will make a corner dish ; the ears should be particularly well cleaned, so as to he quite free from hair, inside as v. ell as cut ; then fill them with force-meat...
-Veal Made Dishes. Part 4
Sweetbreads Of Veal A La Dauphine Take three of the largest sweetbreads you can get, and open them in such a manner that you can stuff in force-meat; make your force-meat with a large fowl, or a yo...
-Veal Made Dishes. Part 5
Pillow Of Veal Ha v e roasted a breastor neck of veal, cut it into chops, and season it with pepper, salt, and nutmeg; put a pound of rice into a quart of stock, some mace, and a little salt ; stew...
-Pork Made Dishes
A Fillet Of Pork Bone either a neck or a loin of pork, and cut the rind off; put some second stock into a stewpan, with fat from any braise you have by you; put the pork into the stewpan, cover it ...
-Poultry Made Dishes
Ragout Melle Cocks' combs, fat livers, lamb sweetbreads, poulets' eggs, let all be blanched off; put the combs into a stewpan to boil for a quarter of an hour, with about half a pint of stock ; let...
-Poultry Made Dishes. Part 2
A Blanquet Of Pou Larde, With Mushrooms CUT the breast of one or two fowls (that have been roasted or boiled) into col lops; put all the other parts into a stewpan, with some lean ham, a few sha-lo...
-Poultry Made Dishes. Part 3
Chicken Panado Boil a chicken in a little very good and clear stock until quite tender ; when done, take it up, and take the skin off the breast and legs ; mince the breast and legs very fine, then...
-Poultry Made Dishes. Part 4
A Goose Marinade Bone your goose, and stuff it with force-meat, made thus : - take ten or twelve sage leaves, two large onions, and two or three large sharp apples ; chop them very fine, mix with t...
-Duck Made Dishes
Ducks A La Francoise Put two dozen of roasted chesnuts, peeled, into a pint of stock, with a few leaves of thyme, two small onions, a little whole pepper, and a hit of ginger ; take a fine tame duc...
-Snipe Made Dishes
Snipes, Or Woodcocks, In Surtout Take some force-meat (made of veal), as much beef suet, chopped and beat in a mortar, with an equal quantity of crumbs of bread; mix a little beaten mace, pepper an...
-Hare Made Dishes
A Jugged Hare Bone a hare, and put the bones into a soup-pot, with lean ham, six or eight large onions, a small quantity of parsley, a little mace, one pint of stock, and a pint of port wine ; put ...
-Rabbit Made Dishes
A Currie Of Rabbits CUT two rabbits up, the same as for a fricassee; fry them in a little clarified butter until they are of a light brown colour; put them into a stewpan, with a little stock; let ...
-Fowl Made Dishes
A Fowl A La Daube Bone a large fowl without cutting the skin, and singe it; put in it a small piece of the prime of Westphalia ham (about the size of the breast of the fowl), then fill it with a go...
-Woodcock Made Dishes
Two Woodcocks A La Tartar Cut up two woodcocks that have been roasted : put the wings, breast, and legs, into a stewpan ; the back and inside into another, with six shalots, half a pint of red wine...
-Pigeon Made Dishes
Pigeons A La Crapaudine, And Piquant Sauce Split the pigeons at the belly, and turn the breast over; put four ounces of butter into a stewpan with chopped sha-lots, parsley, thyme, mushrooms, peppe...
-Partridges And Pheasants
Partridges And Pheasants, Preserved For Entres And Pies, For Dinners And Large Entertainments, When Game Is Out Of Season Those for pies should be boned and filled with farce, and two raw truffles ...
-Carp Made Dishes
A Souties Of Carp Clean two carps of middling size; or, if large, one will do ; butter a souties-pan, and sprinkle it with chopped shalot, parsley, a very little basil, pepper and salt, and a littl...
-Salmon Made Dishes
Salmon Take a piece of salmon of five or six pounds weight, (or larger, according to your company); cut it into slices about an inch thick; after which, make a forcemeat thus: - take some of the fl...
-Oyster Made Dishes
Atlets Of Oysters Blanch the oysters and heard them, put them on a skewer made for that purpose; do them over with egg, sprinkle a little salt and pepper over them, and then put bread crumbs over; ...
-Sole Fish Made Dishes
Soles A La Francoise Skin and clean a pair of soles, and put them into an earthen dish, with a quart of water and half a pint of vinegar; let them lie two hours, then take them out, and dry them wi...
-Turtle Made Dishes
Semels Of Turtles Cut the lean flesh of the turtle into round pieces about the size and thickness of a crown-piece ; put about a quarter of a pound of fresh butter into a stewpan, with pepper and s...
-Fish Made Dishes
Souties Of Fish Fillet two haddocks, and cut them in collops; butter a souties-pan, sprinkle it with pepper and salt, flat the collops offish, and put them on the souties-pan. Set them over ...
-Fish Made Dishes. Part 2
Fillet Of Sturgeon, And Sauce Royal Take the skin off a piece of a sturgeon of' a pound or more; cut it in long slices, (the same as you would salmon for rolling); flat them, and make a farce with ...
-Fish Made Dishes. Part 3
Matelot Of Carp And Eel Bone the carp, put the bones into a stewpan, with four whole onions, a little parsley, basil, knotted and sweet marjoram, a pint of stock, a pint of port wine, and six or ei...
-Fish Made Dishes. Part 4
Eels Spitchcock Skin two middle-sized eels, and bone them; flat them well; then cut them in lengths of about two inches; put about a quarter of a pound of butter into a stewpan, with a little chopp...
-Sweets
Chantilla Cake Cut a piece out of the top of a savoy cake, and scoop out the inside; put it on the dish that is to be sent to table; pour Lisbon wine into the cake, as the wine soaks out; pout i...
-Sweets. Part 2
A Ratifie Pudding Put a pint of milk and a pint of cream into a stewpan, with the peel of two lemons, a little cinnamon, and sugar; set it on the fire, and let it boil for half an hour; then strain...
-Sweets. Part 3
Raspberry Cream Boil a quarter of an ounce of isinglass in a very little water ; when dissolved, strain it through a hair-sieve; while warm, put it to a quart of cream ; keep whisking it up while p...
-Sweets. Part 4
Blanc Mange Put an ounce of isinglass into a stew-pan, with half a pint of water; let it simmer very gently until the isinglass is quite dissolved, then strain it into a pint of cream and a pint of...
-Sweets. Part 5
Peu D'Amours Peu d'amours are made of puff-paste cut out in what shape is thought proper; put them on a baking sheet ; brush them over with the white of egg; sift a little fine sugar over them, and...
-Sweets. Part 6
A Best Sort Of Plumb Pudding A POUND of raisins stoned, a pound of currants, well washed and picked, a pound of suet chopped very fine, a pound of flour, and as much bread crumbs, a little pounded ...
-Sweets. Part 7
A Custard Pudding, Either Baked Or Boiled BOIL a pint of milk and a pint of cream together, with cinnamon, lemon-peel, and nutmeg, for half an hour ; strain it, and put it to cool; break eight eggs...
-Sweets. Part 8
Lady Sunderland's Pudding Beat up the yolks of eight eggs with the whites of three; add live spoonfuls of flour, and a nutmeg grated, and put them into a pint of cream; butter the inside of small b...
-Tarts
Cherry Tart Make a good crust; lay a little of it round the sides of the dish, and strew a little sugar at the bottom ; then lay in your fruit and sugar at the top ; put on your lid, and bake it in...
-Puffs
Almond Puff Blanch two ounces of sweet almonds, and beat them fine, with orange-flour-water ; whisk the whites of three eggs to a froth, strew in sifted sugar, mix the almonds with the sugar and eg...
-Pancakes
Beat up six eggs, leaving out half the whites, and stir them into a quart of milk ; mix your flour first with a little of the milk, add the rest by degrees; put in two spoonfuls of beaten ginger, a gl...
-Fritters
Custard Fritters Beat up the yolks of eight eggs, one spoonful of flour, half a nutmeg grated, salt, and a glass of brandy; put a pint of cream; sweeten, and bake it in a small dish : when cold, cu...
-A Goose And Turkey Pie
Bone two geese and two turkeys; season the inside with mixed pepper and salt, and a little fine spice; put them by for three clays, and then draw the geese one within the other; put some good farce in...
-Pies And Pastry
Pigeon Pie, In A Dish Draw in the legs of six pigeons; season them with pepper, salt, chopped shalots, mushrooms, and parsley, all mixed; lay beef-steaks at the bottom of the dish ; put a little st...
-Pies And Pastry. Part 2
Puff-Paste Take three quarters of a pound of flour, and an egg; wet it with water, but be careful not to put too much water at first; mix it up rather stiff, then work it in well, with the heel of ...
-Pies And Pastry. Part 3
Almond Paste For Second Course Dishes Take a pound of sweet, and four ounces of bitter, almonds; blanch them, and make them as dry as you can; put them into a mortar, and pound them well; beat up t...
-Pies And Pastry. Part 4
Woodcock Pie Raise a pie according to the size of the dish that it is to go in; lav a few slices of veal in the bottom, then a layer of force-meat, and then put in six woodcocks; season them with f...
-Pies And Pastry. Part 5
Raised Pie, With A Neats Tongue RAISE a pie as nearly to the shape of a tongue as you can, lay some good forcemeat (first made hot) at the bottom, cut the tongue that has been boiled into thin slic...
-Pies And Pastry. Part 6
Venison Potted BoNE a side of venison, take off all the sinews, and cut it in square collars of what size you please ; lard it with fat bacon, as big as the top of your finger, and three or four in...
-Pies And Pastry. Part 7
Veal Or Lamb Pie A Haut Gout CUT the meat into small pieces, and son with pepper salt, cloves,mace , and nutmeg, beaten fine: make a puff-paste, lay it into the dish, then put in your meat, and str...
-Vegetables
Stewed Mushrooms The mushrooms should be peeled very thin, and put into water, with the juice of a lemon; melt a bit of butter into a stewpan, then put in the mushrooms, and a little pepper and sal...
-Vegetables. Continued
Portable Sante Herbs, To Take To Sea, Or For Summer Use What is meant by sante herbs, is as follows: shred turnips, the red part of the carrot, green onions (when in season), at other times Spanish...
-Venison Made Dishes
A Haunch Of Doe Venison When on the spit, oil some butter, and butter the venison with a paste brush ; lay it thick, and sprinkle it over with salt; put two sheets of white paper over it, then make...
-Egg Made Dishes
An Omelet An omelet is made as follows : - break eight eggs (leave out four whites) into a bason; put a little chopped parsley, thyme, shalot, pepper, and salt; beat them all together for five or s...
-Miscellaneous Dishes
To Make Essence Of Ham TaKE three or six pounds of good ham : take off all the skin and fat, and cut the lean into slices about an inch thick ; lay them in the bottom of a stew-pan, with slices of ...
-Miscellaneous Dishes. Part 2
Turtle Herbs, Dried Take basil, pot marjoram, sweet marjoram, orange-thyme, lemon-thyme, and common thyme, parsley tour times the quantity of the other herbs; put them to dry gradually, (so as to t...
-Miscellaneous Dishes. Part 3
Sausages The trimmings from the hams, and part of the griskin, fat and lean, an equal quantity should first be cut very fine with a knife, (be careful to take all the sinews out); then chop it very...







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