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Read Ebook: The Art of Cookery Made Easy and Refined by Mollard John
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Ebook has 1186 lines and 69632 words, and 24 pages
PAGE Beef stock 1
Veal stock, for soups ib.
Consum?, or the essence of meat 2
Cullis, or a thick gravy ib.
Liquid of colour for sauces, &c. 3
Benshamelle 4
To make a passing of flour and butter for cullis or benshamelle ib.
Soup a la reine 5
Crayfish soup ib.
Vermicelli soup 6
To make a leason ib.
Cleared brown stock for gravy soups ib.
Rice soup 7
Celery soup 8
Turnip soup ib.
Cressey soup ib.
Sant?, or spring soup 9
Onion soup 10
Green peas soup ib.
Old peas soup 11
Peas soup another way 12
Giblet soup 13
Fish Meagr? soup 14
Mock turtle of calf's head ib.
Mutton broth 15
Real turtle 16
Callipee 19
Glaize for hams, larding, roasted poultry, &c. 20
Fish plain boiled, how to be prepared 21
To stew fish ib.
Water souch?e of perch, flounders, soles, eels, &c. 26
Roasted pike or sturgeon ib.
Bacquillio with herbs 27
Mackarel the german way ib.
Olios, or a spanish dish 32
The olio, how to be made 34
Hodge podge, or english olio 36
Light forcemeat for pies or fowls, &c. 38
Forcemeat balls for ragouts, &c. ib.
Egg for balls 39
Omlets of eggs for garnishing or cutting in slips ib.
Ox cheek 40
Beef tails 41
Haricot sauce 41
Beef collops 42
Fillet of beef larded ib.
Beef palates 43
Rump of beef a-la-daube, or braised ib.
To make Spanish onion sauce 44
Savoy sauce ib.
Ash?e sauce 45
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