Books > The Lady's Own Cookery Book (1844)

The Lady's Own Cookery Book

Subtitle

and New Dinner-Table Directory; in which will be found a large collection of original receipts, including not only the result of the authoress's many years observation, experience, and research, but also the contributions of an extensive circle of acquaintance: adapted to the use of persons living in the highest style, as well as those of moderate fortune.

Author

Charlotte Campbell Bury

Published

1844. Third Edition.

Recipes

Beverages

• Clarified Lemonade
• Cocoa
• Coffee to make the foreign way
• Coffee, to roast
• Coffee, to roast, another way
• Currant Juice
• Currant Juice, Another Way
• Elder-flower Water
• Elderberry Syrup
• Imperial. No. 2
• Imperial. No. 3
• Lemon Water
• Lemonade. No. 1
• Lemonade. No. 2
• Lemonade. No. 3
• Mead. No. 2
• Mead. No. 3
• Milk Lemonade
• Mustard Whey
• Orange and Lemon Syrup
• Orange Juice
• Orgeat
• Orgeat, Another way
• Posset Another Way, Richer
• Sack Posset, or Jelly
• Syrup of Lemons
• Transparent Lemonade

Beverages: Alcoholic Beverages

• Ale, to drink in a week
• Aqua Mirabilis, a very fine Cordial
• Bittany Wine
• Bitters
• Bitters, Another Way
• Black Currant Wine
• Cherry Brandy
• Cherry Wine
• Cherry Wine Another Way
• Cordial Cherry Water
• Cordial Orange Water
• Cowslip Wine. No. 1
• Cowslip Wine. No. 2
• Cowslip Wine. No. 3
• Cup
• Currant or Elder Wine
• Currant Shrub
• Currant Wine. No. 1
• Currant Wine. No. 2
• Currant Wine. No. 3
• Damson Wine
• Elder Wine. No. 1
• Elder Wine. No. 2
• Elder Wine. No. 3
• Elder Wine. No. 4
• Elder Wine. No. 5
• Elder-flower Wine
• Excellent Punch
• Ginger Beer. No. 1
• Ginger Beer. No. 2
• Ginger Beer. No. 3
• Ginger Beer. No. 4
• Ginger Beer. No. 5
• Ginger Wine. No. 1
• Ginger Wine. No. 2
• Ginger Wine. No. 3
• Ginger Wine. No. 4
• Gooseberry Wine. No. 1
• Gooseberry Wine. No. 2
• Gooseberry Wine. No. 3
• Gooseberry Wine. No. 4
• Grape Wine
• Imperial. No. 1
• Lemon Wine
• Mead. No. 1
• Milk Punch
• Milk Punch Another Way
• Mithridate Brandy
• Mixed Fruit Wine
• Nonpareil
• Norfolk Punch
• Noyau
• Orange Ale
• Orange Wine. No. 1
• Orange Wine. No. 2
• Orange Wine. No. 3
• Posset
• Raisin Wine. No. 1
• Raisin Wine. No. 2
• Raisin Wine. No. 3
• Raisin Wine. No. 4
• Raspberry Liqueur
• Ratafia Brandy
• Red Currant Wine
• Red Currant Wine another way
• Red or White Currant Wine
• Roman Punch
• Sack Posset
• Sham Champagne
• Sham Frontiniac
• Sham Madeira
• Sham Port Wine
• Shrub. No. 1
• Shrub. No. 2
• Shrub. No. 3
• Spirit of Oranges or Lemons
• Spruce Beer
• Very fine Cordial
• Very Rare Ale
• White Currant Wine

Breads

• Bath Breakfast Cakes
• Bath Buns
• Bath Buns, Another Way
• Biscuits, Another Way
• Bread
• Breakfast Cakes
• Breakfast Rolls
• Breakfast Rolls Another Way
• Brentford Rolls
• Buns. No. 1
• Buns. No. 2
• Buns. No. 3
• Buttered Loaves
• Diet Bread, which keeps moist
• Dry Tea Cakes
• Dutch Rolls
• Egg Loaf
• Excellent Breakfast Cakes
• Excellent Rolls
• French Rolls. No. 1
• French Rolls. No. 2
• French Rolls. No. 3
• Little Rolls
• Milton Rolls
• Muffins
• Plain Buns
• Potato Bread
• Rice Bread
• Rolls
• Rolls Another Way
• Rusks
• Rusks Another Way
• Rusks, and Tops and Bottoms
• Rye Bread
• Sally Lunn
• Savoury Toasts, Another
• Savoury Toasts, to relish Wine
• Tunbridge Cakes
• Yorkshire Cakes

Breads: Yeast

• Excellent Yeast
• Potato Yeast
• Potato Yeast Another Way
• Yeast

Cheese

• Another Cream Cheese
• Best Cheese in the World
• Cheese Pudding
• Cheese Pudding Another Way
• Cheese, to make
• Cheese, to stew
• Cream Cheese
• Fondues
• French Cheese
• Irish Cream Cheese
• Italian Cheese
• Lemon Cheese
• Princess Amelia's Cream Cheese
• Ramaquins. No. 1
• Ramaquins. No. 2
• Ramaquins. No. 3
• Ramaquins. No. 4
• Rush Cheese
• To make Cream Cheese without Cream
• Winter Cream Cheese

Desserts

• Almond Cream
• Almond Cream
• Almond Puffs
• Almond Puffs, Another Way
• Another Italian Cream
• Apple Demandon
• Apple Fraise
• Apple Fritters
• Apple Jelly. No. 1
• Apple Jelly. No. 3
• Apple Mignon
• Apple Tart with Rice Crust
• Apple Tart with Rice Crust Another Way
• Apples, to do
• Apricot Burnt Cream
• Artificial Cream and Curd
• Barley Cream
• Butter Orange
• Calves' Foot Jelly. No. 1
• Calves' Foot Jelly. No. 2
• Calves' Foot Jelly. No. 3
• Calves' Foot Jelly. No. 4
• Charlotte Pudding
• Chocolate Cream
• Chocolate Puffs
• Citron Cream
• Coffee Cream
• Coloured Jelly, to mix with or garnish other Jelly
• Cream Curd
• Cream, to fry
• Currant Dumplings
• Dumplings
• Dutch Flummery
• Eringo Cream
• Everlasting Syllabub
• French Bances
• French Barley Cream
• Fruit Cream
• German Puffs
• Gingerbread Cakes or Nuts
• Gingerbread Nuts
• Gingerbread. No. 1
• Gingerbread. No. 2
• Gingerbread. No. 3
• Gingerbread. No. 4
• Gingerbread. No. 5
• Gingerbread. No. 6
• Gloucester Jelly
• Golden Pippins, to stew
• Hartshorn Flummery. No. 1
• Hartshorn Flummery. No. 1
• Hartshorn Flummery. No. 2
• Hartshorn Jelly
• Hedgehog
• Ice and Cream
• Imperial Orange Cream
• Italian Cream
• Lemon Caudle
• Lemon Cream frothed
• Lemon Cream without Cream
• Lemon Cream. No. 2
• Lemon Cream. No. 3
• Lemon Cream. No. 4
• Lemon Cream. No. 5
• Lemon Curd
• Lemon Ice
• Lemon Jelly
• Lemon Puffs
• Lemon Solid
• Lemon Tart
• London Wigs
• Melon Compote
• Nourishing Jelly
• Orange Cream
• Orange Cream
• Orange Cream frothed
• Orange Jelly
• Orange Jelly. No. 1
• Orange Jelly. No. 2
• Orange Jelly. No. 3
• Orange Paste Another Way
• Orange Puffs
• Orange Puffs Another Way
• Orange Sponge
• Orange Tart
• Orange Tart
• Orange Tart Another Way
• Oranges for a Tart
• Paris Curd
• Paste
• Paste for baking or frying
• Paste for Pies
• Paste for raised Pies
• Paste for raised Pies Another way
• Paste for Tarts
• Paste for Tarts in pans
• Paste for very small Tartlets
• Paste Royal
• Pears, to stew
• Pistachio Cream
• Potato Paste
• Preserved Fruit Creams
• Puffs
• Raspberry Cream
• Ratafia Cream
• Rice Cream
• Rice Paste
• Rice Paste Another Way
• Rice White Pot
• Rissoles. No. 1
• Runnet Whey Cream
• Sack Posset, without milk
• Short or Puff Paste. No. 1
• Short Paste, made with Suet
• Short Paste. No. 2
• Short Paste. No. 3
• Short Paste. No. 4
• Short Paste. No. 5
• Short Paste. No. 6
• Short Paste. No. 7
• Snow Cream
• Solid Syllabub
• Soufflé
• Soufflé Another Way
• Soufflé of Apples and Rice
• Spanish Puffs
• Strawberry Jelly
• Sugar Paste
• Sweetmeat Cream
• Syllabub
• Syllabub Another Way
• Thick Gingerbread
• Trifle. No. 1
• Trifle. No. 2
• Trifle. No. 3
• Trotter Jelly
• Unboiled Almond Cream
• Whipt Cream, to put upon Cake
• Whipt Syllabub
• Whites of Eggs
• Wine Jelly
• Yorkshire Fritters

Desserts: Cakes

• Almond Cake
• Almond Cheesecake
• Almond Cheesecakes
• Another Almond Cake
• Another Apple Cake
• Another Cake without Butter
• Another Lemon Cheesecake
• Another Pound Cake
• Another Rice Cake
• Another Savoy or Sponge Cake
• Another Sponge Cake
• Apple Cake
• Biscuit Cake
• Bread Cake
• Butter Cake
• Cake
• Cake Without Butter
• Caraway Cake. No. 1
• Caraway Cake. No. 2
• Caraway Cake. No. 3
• Cheesecake. No. 1
• Cheesecake. No. 2
• Cheesecake. No. 3
• Cheesecake. No. 4
• Cheesecake. No. 5
• Cheesecake. No. 6
• Clear Plum Cake
• Cocoa-nut Cakes
• Cocoa-nut Cheesecakes
• Cream Cheesecake
• Curd Cheesecake
• Egg Cake
• Enamelled Cake
• Epsom Cake
• Excellent Cake
• Great Cake
• Jersey Cake
• Lemon Cheesecake
• Light Cake
• Nice Cake
• Orange Cakes, Another Way
• Orange Cheesecake
• Orange Clove Cake
• Plain Cake
• Plum Cake. No. 1
• Plum Cake. No. 2
• Plum Cake. No. 3
• Potato Cakes
• Pound Cake
• Pound Davy
• Rice Cake
• Savoy or Sponge Cake
• Scotch Cheesecake
• Seed Cake. No. 1
• Seed Cake. No. 2
• Seed Cake. No. 3, called Borrow Brack
• Sponge Cake
• Very Rich Cake

Desserts: Cakes: Icings & Fillings

• Another Icing for Cakes
• Icing for Cakes

Desserts: Candy

• Almacks
• Almond Cakes
• Almond Paste, for Shapes, etc.
• Angelica, to candy
• Another Apricot Paste
• Apricot Chips
• Apricot Clear Cakes
• Apricot Paste
• Candied Orange
• Clear Almond Cakes
• Clear Quince Cakes
• Cocoa-Nut Candy
• Currant clear Cakes
• Flowers in sprigs, to candy
• Gooseberry clear Cakes
• Gooseberry Paste
• Jersey Merveilles
• Lemon Cream. No. 1
• Lemon or Chocolate Drops
• Little Sugar Cakes
• Marchpane
• Marchpane Another Way
• Moss
• Orange Paste
• Orange-flower Cakes
• Pippins, to candy
• Raspberry Paste
• Small Flowers, to candy
• Taffy

Desserts: Cookies & Squares

• Biscuits
• Dutch Biscuits
• Ginger Biscuits
• Ginger Cakes
• Ginger or Hunting Cakes. No. 1
• Ginger or Hunting Cakes. No. 2
• Ginger or Hunting Cakes. No. 3
• Gingerbread Cakes or Nuts
• Gingerbread Nuts
• Lemon Biscuits
• Lemon Biscuits, Another Way
• Macaroons
• Mirangles
• Orange Cakes
• Portugal Cakes
• Ratafia Biscuits
• Ratafia Cakes
• Rock Cakes
• Royal Cakes
• Scotch Short Bread
• Shrewsbury Cakes
• Small Caraway Cakes
• Sugar Cakes
• Sugar Wafers
• Sweet Cakes
• Table Biscuits
• Tea Cakes
• Thousand Cake
• Wafers

Desserts: Pies

• Lemon Mince Meat
• Lumber Pie
• Mince Meat without Meat. No. 1
• Mince Meat without Meat. No. 2
• Mince Meat without Meat. No. 3
• Mince Meat. No. 1
• Mince Meat. No. 2
• Mince Meat. No. 3
• Olive Pie

Desserts: Puddings

• All Three Pudding
• Almond Custard
• Almond Pudding. No. 1
• Almond Pudding. No. 2
• Almond Pudding. No. 3
• Amber Pudding
• Another Batter Pudding
• Another Gooseberry Pudding
• Another Rice Pudding
• Apple Pudding. No. 1
• Apple Pudding. No. 2
• Apple Pudding. No. 3
• Arrow-root Pudding
• Batter Pudding
• Blancmange. No. 1
• Blancmange. No. 2
• Blancmange. No. 3
• Blancmange. No. 4
• Bread and Butter Pudding
• Bread Pudding
• Bread Pudding Another Way
• Buttermilk Pudding
• Carrot Pudding
• Carrot Pudding Another Way
• Citron Pudding
• Cocoa-nut Pudding
• College Pudding. No. 1
• College Pudding. No. 2
• College Pudding. No. 3
• College Pudding. No. 4
• Cottage Pudding
• Cream of Rice
• Currant Pudding
• Custard Pudding. No. 1
• Custard Pudding. No. 2
• Custard Pudding. No. 3
• Custard Pudding. No. 4
• Custard. No. 1
• Custard. No. 2
• Custard. No. 3
• Custard. No. 4
• Custard. No. 5
• Dutch Blancmange
• Excellent Pudding
• French Pudding
• Good Pudding
• Gooseberry Pudding
• Ground Rice Pudding
• Hartshorn Flummery. No. 3
• Hog's Puddings, White. No. 1
• Hog's Puddings, White. No. 2
• Hog's Puddings, White. No. 3
• Hunter's Pudding
• Jaunemange
• Jaunemange Another way
• Jug Pudding
• Kitchen Rice Pudding
• Lemon Pudding
• Lemon Pudding Another way
• Maccaroni Pudding
• Marrow Pudding
• Marrow Pudding Another Way
• Neat's Tongue Pudding
• New College Pudding
• New College Pudding Another Way
• Norfolk Batter Pudding
• Nottingham Pudding
• Oatmeal Pudding
• Orange Pudding. No. 1
• Orange Pudding. No. 2
• Orange Pudding. No. 3
• Orange Pudding. No. 4
• Orange Pudding. No. 5
• Orange Pudding. No. 6
• Paradise Pudding
• Pearl Barley Pudding
• Pith Pudding
• Plain Batter Pudding, or with Fruit
• Plain Orange Pudding
• Plain Pudding
• Plain Rice Pudding
• Plain Rice Pudding Another Way
• Plain Suet Pudding, baked
• Plum Pudding. No. 1
• Plum Pudding. No. 2
• Plum Pudding. No. 3
• Plum Pudding. No. 4
• Plum Pudding. No. 5
• Pottinger's Pudding
• Princess Amelia's Pudding
• Prune Pudding
• Pudding
• Pudding Another Way
• Quaking Pudding
• Quaking Pudding Another Way
• Raisin Bread Pudding
• Ratafia Pudding
• Rice Hunting Pudding
• Rice Plum Pudding
• Rice Pudding
• Rich Bread Pudding
• Rich Plum Pudding
• Sago Pudding
• Scalded Pudding
• Small Lemon Puddings
• Small Rice Puddings
• Spoonful Pudding
• Suet Pudding, boiled
• Swedish Rice Pudding
• Sweet Pudding
• Tansy Pudding
• Tansy Pudding Another Way
• Tapioca Pudding
• Very Good Pudding

Eggs

• Asparagus Omelet
• Eggs à la Crême
• Eggs buttered. No. 1
• Eggs buttered. No. 2
• Eggs buttered. No. 3
• Eggs for second Course
• Eggs to fry as round as Balls
• Eggs, fricassee of
• Eggs, Scotch
• Eggs, to dress
• French Omelet
• Omelet. No. 1
• Omelet. No. 2
• Omelet. No. 3
• Omelet. No. 4
• Omelet. No. 5
• Omelet. No. 6
• Whites of Eggs
• Whites of Eggs Another way

Fruit

• Currant Paste
• Currants, to ice
• Quatre Fruits

Herbs & Spices

• Curry Powder, from a Resident in India. No. 1
• Curry Powder. No. 2
• Curry Powder. No. 3
• Essence of Anchovies
• Ham, essence of
• Herb Sandwiches
• Lobster Curry Powder
• Seasoning for Soups and Brown Sauces

Meat

• Bisquet, to make
• Chicken, or Ham and Veal patés, another
• Common Goose Pie
• Curry, Indian. No. 1
• Curry. No. 2
• Curry. No. 3
• Curry. No. 4
• Curry. No. 5
• Curry. No. 6
• Curry. No. 7
• Duck à la braise
• Duck, to boil
• Duck, to boil, à la Française
• Duck, to hash
• Duck, to stew with Cucumbers
• Duck, to stew with Peas
• English Sausages
• Forcemeat Balls, for Sauces
• Forcemeat, to make. No. 1
• Forcemeat. No. 2
• Forcemeat. No. 3
• Fowl with Rice, called Pilaw
• Fowl, to hash
• Fowl, to roast with Anchovies
• Fowl, to stew
• Gammon, to roast
• Giblet Pie
• Goose's liver, to dress
• Goose, to stuff
• Goose, to stuff another way
• Hare Pie
• Hare, to dress
• Hare, to hash
• Hare, to jug. No. 1
• Hare, to jug. No. 2
• Hare, to jug. No. 3
• Hare, to jug. No. 4
• Hare, to mince
• Hare, to roast
• Hare, to roast another way
• Hare, to stew
• Haunch of Venison, to broil
• Haunch of Venison, to roast. No. 1
• Haunch of Venison, to roast. No. 2
• Haunch of Venison, to roast. No. 3
• Kabob, an India ragout
• Marrow Pasties
• Mock Brawn
• Oxford Sausages
• Partridge à la Paysanne
• Partridge à la Polonaise
• Partridge à la Russe
• Partridge Pie
• Partridge Pie
• Partridge rolled
• Partridge stewed
• Partridge, to boil
• Partridge, to pot
• Partridge, to roast
• Pheasant à l'Italienne
• Pheasant à la Braise
• Pheasant, Purée of
• Pheasant, to boil
• Pheasant, with white sauce
• Pigeons à la Tatare, with Cold Sauce
• Pigeons au Soleil
• Pigeons aux Poires
• Pigeons aux Poires Another Way
• Pigeons in disguise
• Pigeons in fricandeau
• Pigeons, à la Crapaudine
• Pigeons, biscuit of
• Pigeons, en compote. No. 1
• Pigeons, en compote. No. 2
• Pigeons, en compote. No. 3
• Pigeons, Pompeton of
• Pigeons, Surtout of
• Pigeons, to boil
• Pigeons, to broil
• Pigeons, to jug
• Pigeons, to pot
• Pigeons, to stew. No. 1
• Pigeons, to stew. No. 2
• Pigeons, to stew. No. 3
• Rabbits, brown fricassee of
• Rabbits, to boil
• Rabbits, to boil with Onions
• Rabbits, white fricassee of. No. 1
• Rabbits, white fricassee of. No. 2
• Rabbits, white fricassee of. No. 3
• Ragout for made dishes
• Red Deer Venison, to pot
• Rich Goose Pie
• Rich Pigeon Pie
• Rissoles. No. 3
• Salme of Partridges
• Sausages for Scotch collops
• Sausages without skins
• Scotch Collops, brown
• Sweetbreads, ragout of
• Sweetbreads, ragout of, another
• Tongue, to bake
• Tripe, to dress
• Tripe, to fricassee
• Turkey à la Daube
• Turkey, to boil
• Turkey, with Oysters
• Veal Sweetbreads, to fry
• Veal Sweetbreads, to roast
• Venison Pasty
• Venison, excellent substitute for
• Venison, to boil
• Venison, to recover when tainted
• Venison, to recover when tainted
• Widgeon, to dress
• Wild Duck, to roast
• Woodcocks à la Française
• Woodcocks and Snipes, to roast
• Woodcocks, to pot
• Yorkshire Christmas Pie

Meat: Beef

• Alamode Beef, in the French manner
• Alamode Beef. No. 1
• Alamode Beef. No. 2
• Alamode Beef. No. 3
• Beef bouilli
• Beef bouilli, another way
• Beef for scraping
• Beef Olive Pie
• Beef Olives
• Beef Olives another way
• Beef Steak Pie
• Beef Steak Pudding
• Beef Steaks and Oysters
• Beef Steaks to broil
• Beef Steaks, to stew
• Beef Steaks, to stew another way
• Beef, sausage fashion
• Beef, to bake
• Beef, to dry
• Beef, to salt
• Beef, to salt
• Beef, to stew
• Beef, to stew another way
• Brisket of Beef, stewed German Fashion
• Calf's Head
• Calf's Head fricassee
• Calf's Head Pie
• Calf's Head, to dress like Turtle
• Calf's Head, to hash. No. 1
• Calf's Head, to hash. No. 2
• Calf's Head, to hash. No. 3
• Calf's Head, to hash. No. 4
• Calf's Head, to hash. No. 5
• Calf's Head, to pickle
• Calf's Liver
• Cold Beef, to dress
• Cold Beef, to pot
• Cold Boiled Beef, to dress
• Collar of Beef
• Collar of Beef, Another
• Collops of Cold Beef
• Collops, to mince
• Hung Beef. No. 1
• Hung Beef. No. 2
• Hung Beef. No. 3
• Italian Beef
• Leg of Mutton or Beef, to hash
• Leg of Mutton or Beef, to hash another way
• Ox-cheek, to stew
• Ox-cheek, to stew another way
• Ox-tail ragout
• Ox-tail ragout, another
• Pickle for Beef
• Red Beef
• Red Beef, another way
• Relishing Beef
• Rib of Beef, en papillotes (in paper)
• Ribs and Sirloin of Beef
• Robinson, to make
• Rump of Beef, cardinal fashion
• Rump of Beef, to bake
• Rump of Beef, with onions
• Rump Steaks broiled, with Onion Gravy
• Tongue and Udder, to roast
• Tongue, to boil
• Tongue, to pot
• Tongue, to smoke
• Tongues, to cure. No. 1
• Tongues, to cure. No. 2
• Tongues, to cure. No. 3
• Tongues, to cure. No. 4
• Tongues, to cure. No. 5
• Tongues, to cure. No. 6
• Vegetable Pie

Meat: Chicken

• Chicken and Ham, ragout of
• Chicken Pie
• Chicken, or Ham and Veal patés
• Chicken, to fricassee. No. 1
• Chicken, to fricassee. No. 2
• Chicken, to fricassee. No. 3
• Chicken, to fricassee. No. 4
• Chicken, white fricassee of
• Chickens, dressed with Peas
• Chickens, to fry
• Chickens, to heat
• Friar's Chicken
• Ham and Chicken Pie
• Ham and Chicken, to pot
• Ham and Chicken, to pot another way
• Pullets to bone and farce
• Pullets with Oysters
• Rissoles. No. 2
• Vol-au-Vent

Meat: Dressing, Stuffing

• Hare stuffing
• Turkey or Veal Stuffing

Meat: Lamb & Mutton

• Chine of Mutton, to roast
• Haricot Mutton
• Haricot Mutton Another Way
• Kabob, an India ragout, another way
• Lamb, to fricassee
• Lamb, to ragout
• Leg of Lamb, to boil
• Leg of Lamb, with forcemeat
• Leg of Mutton
• Leg of Mutton in the French fashion
• Leg of Mutton or Beef, to hash
• Leg of Mutton or Beef, to hash another way
• Loin of Mutton, to stew
• Meat, half-roasted or under-done
• Mutton chops, to stew
• Mutton cutlets
• Mutton cutlets, with onion sauce
• Mutton hams, to make
• Mutton in epigram
• Mutton or Grass Lamb Pie
• Mutton to eat like Venison
• Neck of Mutton, to boil
• Neck of Mutton, to fry
• Neck of Mutton, to roast
• Newmarket John
• Pilaw, an Indian dish
• Roasted Mutton, with stewed Cucumbers
• Saddle of Mutton and Kidneys
• Sheep's Tongue, or any other, with Oysters
• Shoulder of Lamb, grilled
• Shoulder of Mutton, to roast in blood
• Shoulder, or Leg of Mutton, with Oysters
• Venison, excellent substitute for

Meat: Pork

• Bacon, to cure. No. 1
• Bacon, to cure. No. 2
• Bacon, to cure. No. 3
• Barbicue
• Boar's Head, to dress whole
• Bologna Sausages
• Brawn, to keep
• Chicken and Ham, ragout of
• Chicken, or Ham and Veal patés
• Chine of Pork, to stuff and roast
• Chine of Pork, to stuff and roast another way
• English Hams, to make like Westphalia. No. 1
• English Hams, to make like Westphalia. No. 2
• English Hams, to make like Westphalia. No. 3
• English Sausages, Another Way
• Green Hams
• Ham and Chicken Pie
• Ham and Chicken, to pot
• Ham and Chicken, to pot another way
• Ham toasts
• Ham, entrée of
• Ham, essence of
• Ham, to cure the Thorpe way. No. 4
• Ham, to cure, No. 3
• Ham, to cure. No 7
• Ham, to cure. No. 1
• Ham, to cure. No. 10
• Ham, to cure. No. 11
• Ham, to cure. No. 12
• Ham, to cure. No. 13
• Ham, to cure. No. 14
• Ham, to cure. No. 15
• Ham, to cure. No. 2
• Ham, to cure. No. 5
• Ham, to cure. No. 6
• Ham, to cure. No. 8
• Ham, to cure. No. 9
• Ham, to dress
• Ham, to prepare for dressing without soaking
• Ham, to roast
• Hog's head like Brawn
• Hog's Puddings, Black. No. 1
• Hog's Puddings, Black. No. 2
• Hog's Puddings, Black. No. 3
• Leg of Pork, to broil
• Leg of Veal and Bacon, to boil
• Pig's Head, to roll
• Pig, to barbicue
• Pig, to collar
• Pig, to collar in colours
• Pig, to dress lamb fashion
• Pig, to pickle or souse
• Pig, to roast
• Pig, to roast another way
• Pigs' Feet and Ears, fricassee of
• Pigs' Feet and Ears, ragout of
• Pork Cutlets
• Pork, to collar
• Pork, to pickle
• Pork, to pickle another way
• Savoury Toasts, to relish Wine
• Spring of Pork, to roast
• Veal and Ham Patés
• Veal and Ham Pie
• Westphalia Ham, to cure. No. 1
• Westphalia Ham, to cure. No. 2
• Westphalia Ham, to cure. No. 3
• Westphalia Ham, to cure. No. 4
• Westphalia Ham, to cure. No. 5
• Westphalia Ham, to cure. No. 6

Meat: Veal

• Bombarded Veal
• Breast of Veal
• Breast of Veal en fricandeau
• Breast of Veal ragout
• Breast of Veal, glazed brown
• Breast of Veal, to stew with Peas
• Breast of Veal, to stew with Peas, another way
• Breast of Veal, with Cabbage and Bacon
• Chicken, or Ham and Veal patés
• Collops, White. No. 1
• Collops, White. No. 2
• Collops, White. No. 3
• Farcie, to make
• Fillet of Veal, to boil
• Fricandeau
• Half a Fillet of Veal, to stew
• Knuckle of Veal ragout
• Knuckle of Veal, white
• Leg of Veal and Bacon, to boil
• Loin of Veal Bechamel
• Loin of Veal, fricassee of
• Neck of Veal, stewed with Celery
• Scotch Collops
• Scotch Collops, Another Way
• Shoulder of Veal, to stew
• Trouhindella
• Veal and Ham Patés
• Veal Balls
• Veal Cake
• Veal Collops, with Oysters
• Veal Collops, with white sauce
• Veal Cutlets, larded
• Veal Cutlets, to dress
• Veal Cutlets, to dress, another way
• Veal Rumps
• Veal Sausages
• Veal served in paper
• Veal Steaks
• Veal, roasted, ragout of
• Veal, to boil
• Veal, to collar
• Veal, to collar another way
• Veal, to stew
• Veal, with Rice, to stew

Pancakes & Waffles

• French Pancakes
• Grillon's Pancakes
• Pancakes. No. 1
• Pancakes. No. 2
• Pancakes. No. 3
• Quire of Paper Pancakes
• Rice Pancakes

Pasta

• Macaroni. No. 2
• Maccaroni in a mould of Pie Crust
• Maccaroni, to dress. No. 1
• Maccaroni. No. 3
• Maccaroni. No. 4
• Maccaroni. No. 5
• Maccaroni. No. 6
• Maccaroni. No. 7
• Maccaroni. No. 8

Preserves & Pickles

• Anchovy Pickle
• Apple Jelly. No. 2
• Apricot and Plum Jam
• Apricot Jam
• Black or Red Currant Jelly
• Capsicum
• Cauliflower another way
• Cavechi, an Indian Pickle. No. 1
• Cherry Jam
• Cherry Marmalade
• Cherry Marmalade Another Way
• Citron Marmalade
• Clove Gilliflower, or any other Flower, for Salads
• Conserve of Apples
• Crab Jam or Jelly
• Cucumbers sliced
• Cucumbers, to preserve
• Cucumbers, to preserve green
• Cucumbers. No. 1
• Cucumbers. No. 2
• Cucumbers. No. 3
• Currant Jam or Jelly
• French Beans. No. 1
• French Beans. No. 2
• French Beans. No. 3
• Green Plum Jam
• India Pickle, called Picolili. No. 1
• India Pickle. No. 2
• India Pickle. No. 3
• Large Cucumbers, Mango of
• Large Cucumbers, Mango of, Another
• Mango Cossundria, or Pickle
• Melons or Cucumbers, as Mangoes
• Melons or Cucumbers, to preserve
• Mushrooms. No. 1
• Mushrooms. No. 2
• Mushrooms. No. 3
• Mushrooms. No. 4
• Mushrooms. No. 5
• Mushrooms. No. 6
• Mushrooms. No. 7
• Mustard Pickle
• Nasturtiums
• Onions. No. 1
• Onions. No. 2
• Onions. No. 3
• Onions. No. 4
• Onions. No. 5
• Onions. No. 6
• Orange Marmalade. No. 1
• Orange Marmalade. No. 2
• Orange Marmalade. No. 3
• Pippin or Codling-Jelly
• Purslain, Samphire, Broom Buds, etc.
• Radish Pods
• Raspberry Jam. No. 1
• Raspberry Jam. No. 2
• Raspberry Jam. No. 3
• Red Cabbage. No. 1
• Red Pickle, for any meat
• Red Quince Marmalade. No. 1
• Red Quince Marmalade. No. 2
• Red Quince Marmalade. No. 3
• Samphire
• Scotch Orange Marmalade
• Spanish Onions, Mango of
• Strawberry Jam
• Strawberry Jam Another Way
• Suckers, before the leaves are hard
• Walnuts, black. No. 1
• Walnuts, green
• Walnuts, to preserve
• Walnuts. No. 2
• Walnuts. No. 3
• Walnuts. No. 4
• Walnuts. No. 5
• White Quince Marmalade

Preserves & Pickles: Canned & Preserved Fruit

• Another Damson Cheese
• Apple Cheese
• Apples and Pears, to dry
• Apples, to preserve green
• Apricots in Brandy
• Apricots, to dry
• Apricots, to preserve
• Apricots, to preserve another way
• Apricots, to preserve in Jelly
• Apricots, to preserve whole
• Barberries, to preserve
• Barberries. No. 1
• Barberries. No. 2
• Barberries. No. 3
• Barberries. No. 4
• Brandy Cherries
• Cherries, to dry
• Cherries, to preserve. No. 1
• Cherries, to preserve. No. 2
• Cherries, to preserve. No. 3
• Codlings
• Crabs, to preserve
• Currants or Barberries, to dry in bunches
• Currants, to bottle
• Currants, to bottle another way
• Damson Cheese
• Damsons, to dry
• Damsons, to preserve without Sugar
• Figs, to dry
• Fruit of all sorts, to scald
• Fruit, to preserve
• Fruit, to preserve green
• Golden Pippins, to preserve
• Gooseberries in Jelly
• Gooseberries, to bottle
• Gooseberries, to preserve
• Gooseberries, to preserve another way
• Grapes, to dry
• Grapes, to preserve
• Great White Plum, to preserve
• Greengages, to preserve
• Greengages, to preserve another way
• Lemons or Seville Oranges, to preserve
• Lemons, or Oranges
• Lemons. No. 1
• Lemons. No. 2
• Lemons. No. 3
• Lemons. No. 4
• Lemons. No. 5
• Lemons. No. 6
• Liquor for dried Cherries
• Melons
• Melons to imitate Mangoes
• Morella Cherries, to preserve
• Morella Cherries, to preserve in Brandy
• Orange and Lemon Peel
• Oranges, to preserve
• Peaches, Mango of
• Peaches, to preserve in Brandy. No. 1
• Peaches, to preserve in Brandy. No. 2
• Peaches, to preserve in Brandy. No. 3
• Pears, to pot
• Pineapple Chips
• Pineapple, to preserve in slices
• Pippins, to dry
• Plums, to dry green
• Quinces
• Quinces, to preserve
• Quinces, to preserve whole
• Raspberries, to preserve
• Raspberries, to preserve another way
• Raspberries, to preserve in Currant Jelly
• Red Currants, to preserve
• Red Currants, to preserve another way
• Seville Oranges, to preserve
• Siberian Crabs, to preserve (transparent)
• Siberian Crabs, to preserve another way
• Strawberries, to preserve for eating with Cream
• Strawberries, to preserve in Currant Jelly
• Strawberries, to preserve in Gooseberry Jelly
• To bottle Damsons
• White Currants, to preserve
• Whole Oranges, to preserve

Rice, Cereals, Grains

• Green Almonds
• Leek Porridge
• Panada
• Rice
• Rice, to boil
• Rice, to boil another way
• Scotch Pottage
• White Walnuts

Salads

• Lobster Salad
• Salad, to dress
• Salade à la Russe

Salads: Salad Dressings

• Sauce for Salad

Sandwiches

• Herb Sandwiches

Sauces & Spreads

• Almond Butter
• Anchovy Sauce
• Another Brown Gravy
• Another Green Sauce for Green Geese, or Ducklings
• Another Meat Jelly for Sauces
• Another Sauce Piquante
• Another Sauce Robert
• Another White Sauce
• Bacchanalian Sauce
• Bechamel, or White Sauce. No. 1
• Bechamel. No. 2
• Bechamel. No. 3
• Beef Gravy
• Beef Gravy, to keep for use
• Black Butter
• Bread Sauce for Pig
• Bread Sauce. No. 1
• Bread Sauce. No. 2
• Bread Sauce. No. 3
• Bread Sauce. No. 4
• Brown Cullis
• Brown Cullis, Another
• Brown Gravy
• Butter, to burn
• Butter, to clarify
• Butter, to clarify another way
• Butter, to make without churning
• Camp Vinegar
• Camp Vinegar, Another
• Caper Sauce
• Carp Sauce
• Carp Sauce, Another
• Carp Sauce, for Fish
• Cavechi. No. 2
• Cavechi. No. 3
• Celery Sauce, brown
• Celery Sauce, white
• Chili Vinegar
• Cream Sauce for White Dishes
• Cullis of Veal, or any other Meat
• Cullis, to thicken Sauces
• Dandy Sauce, for all sorts of Poultry and Game
• Devonshire Sauce
• Dutch Sauce
• Dutch Sauce for Carp or Tench
• Dutch Sauce for Fish
• Dutch Sauce for Meat or Fish
• Dutch Sauce for Trout
• Egg Sauce
• Elder-flower Vinegar. No. 1
• Elder-flower Vinegar. No. 2
• Elder-flower Vinegar. No. 3
• Elder-flower Vinegar. No. 4
• Excellent White Fish Sauce
• Excellent White Fish Sauce, Another
• Exquisite
• Fish Sauce. No. 1
• Fish Sauce. No. 10
• Fish Sauce. No. 11
• Fish Sauce. No. 12
• Fish Sauce. No. 13
• Fish Sauce. No. 14
• Fish Sauce. No. 15
• Fish Sauce. No. 2
• Fish Sauce. No. 3
• Fish Sauce. No. 4
• Fish Sauce. No. 5
• Fish Sauce. No. 6
• Fish Sauce. No. 7
• Fish Sauce. No. 8
• Fish Sauce. No. 9
• Garlic Vinegar
• Genoese Sauce for Stewed Fish
• German Sauce
• Gooseberry Vinegar
• Green Sauce for Green Geese, or Ducklings
• Ham Sauce
• Harvey's Sauce
• Horseradish Sauce
• Italian Sauce
• Ketchup
• Lemon Sauce
• Light brown Sauce for Carp
• Liver Sauce for boiled Fowls
• Lobster Sauce. No. 1
• Lobster Sauce. No. 2
• Lobster Sauce. No. 3
• Marchioness's Sauce
• Meat Jelly for Sauces
• Mixed Sauce
• Mushroom Ketchup. No. 1
• Mushroom Ketchup. No. 2
• Mushroom Ketchup. No. 3
• Mushroom Ketchup. No. 4
• Mushroom Sauce
• Mustard, to make
• Oyster Sauce. No. 1
• Oyster Sauce. No. 2
• Plague, or Four Thieves' Vinegar
• Plain Melted Butter
• Plain Melted Butter, Another
• Poivrade Sauce
• Poor Man's Sauce
• Quin's Fish Sauce
• Ragout Sauce
• Raisin Vinegar
• Raspberry Vinegar
• Raspberry Vinegar. No. 1
• Raspberry Vinegar. No. 2
• Raspberry Vinegar. No. 3
• Relishing Sauce
• Rice Sauce
• Richmond Sauce, for boiled Chicken
• Roasted Turkey, delicate Gravy for
• Sauce à-la-Remoulade. No. 1
• Sauce à-la-Remoulade. No. 2
• Sauce à-la-Remoulade. No. 3
• Sauce de Ravigotte
• Sauce for any kind of roasted Meat
• Sauce for Beef Bouilli
• Sauce for boiled Beef à la Russe
• Sauce for boiled Chickens
• Sauce for boiled Chickens, Another
• Sauce for boiled Turkey or Fowl
• Sauce for Carp and Tench
• Sauce for cold Chicken or Game
• Sauce for Ducks
• Sauce for Hare or Venison
• Sauce for Hashes or Fish, and good with any thing and every thing
• Sauce for Pike, or any other fresh-water Fish
• Sauce for roasted Mutton
• Sauce for Steaks
• Sauce for Turkey or Chicken
• Sauce for White Hashes or Chickens
• Sauce Piquante
• Sauce Piquante, to serve cold
• Sauce Piquante, to serve hot
• Sauce Ravigotte à la Bourgeoise
• Sauce Robert
• Sauce, for roasted Fowls of all kinds, or roasted Mutton
• Shalot Sauce, for boiled Mutton
• Spanish Butter
• Spanish Sauce
• Sultana Sauce
• Sweet Venison Sauce
• To thicken Butter for Peas, etc.
• Tomata Ketchup
• Tomata Sauce. No. 1
• Tomata Sauce. No. 2
• Tomata Sauce. No. 3
• Turkey Cullis
• Venison Sauce
• Very good general Sauce
• Vinegar for Pickling. No. 1
• Vinegar. No. 2
• Vinegar. No. 3
• Walnut Ketchup
• Walnut Ketchup, Another
• Walnut Ketchup. No. 1
• Walnut Ketchup. No. 2
• Walnut Ketchup. No. 3
• Walnut Ketchup. No. 4
• Walnut Ketchup. No. 5
• White Sauce
• White Sauce for Carp
• White Sauce for Chickens
• White Sauce, for boiled Fowls
• White Sauce, for Fowls
• White Sauce, for Fowls, Another
• White Sauce, with Capers and Anchovies, for any White Fish

Sauces & Spreads: Dessert Sauces

• White Wine Sweet Sauce

Seafood

• Beef Steaks and Oysters
• Carp and Tench
• Carp, to stew
• Carp, to stew another way
• Cod's Head, to boil
• Cod, Ragout of
• Cod, to stew
• Crab or Lobster, to butter
• Crab, or Lobster, to stew. No. 1
• Crab, or Lobster, to stew. No. 2
• Crab, or Lobster, to stew. No. 3
• Crab, to dress
• Crawfish, to make red
• Eels broiled whole
• Eels, to collar
• Eels, to fry
• Eels, to pickle
• Eels, to pot
• Eels, to roast
• Eels, to spitchcock
• Eels, to spitchcock, another way
• Eels, to stew
• Eels, to stew another way
• Fish hashed in Paste
• Fish Pudding
• Fish, in general, to dress
• Fish, to Cavietch
• Fish, to dress in Sauce
• Fresh Salmon, to dress
• Gudgeon
• Haddock baked
• Haddock Pudding
• Haddocks, to bake
• Herring
• Herrings, Red, Trout Fashion
• Herrings, to marinate
• Lampreys, to pot
• Lampreys, to pot another way
• Lobster Fricassee
• Lobster Patés
• Lobsters, to butter
• Lobsters, to hash
• Lobsters, to pot
• Lobsters, to stew
• Mackarel à la maitre d'hotel
• Mackarel Pie
• Mackarel, to boil
• Mackarel, to broil
• Mackarel, to collar
• Mackarel, to fry
• Mackarel, to pickle
• Mackarel, to pot
• Mackarel, to souse
• Mock Turtle. No. 4
• Mullet, to boil
• Mullet, to broil
• Mullet, to fry
• Oyster Loaves
• Oyster Patés. No. 1
• Oyster Patés. No. 2
• Oyster Patés. No. 3
• Oyster Pie
• Oysters, ragout of
• Oysters, to pickle
• Oysters, to stew
• Oysters, to stew another way
• Oysters. No. 1
• Oysters. No. 2
• Oysters. No. 3
• Oysters. No. 4
• Oysters. No. 5
• Oysters. No. 6
• Perch, to fricassee
• Pike à la Tatare, or in the Tartar fashion
• Pike au Souvenir
• Pike Fricandeau
• Pike in Court Bouillon
• Pike stuffed, to boil
• Pike, German way of dressing
• Pike, to boil, à-la-Française
• Pike, to broil
• Pike, to dress
• Pike, to pot
• Pike, to roast
• Salmon à la Poële, or done on the Stove
• Salmon, to dress en caisses, that is, in small paper cases
• Salmon, to marinate
• Salmon. No. 1
• Salmon. No. 2
• Salmon. No. 3
• Scallops
• Shrimps, to pot
• Shrimps, to pot another way
• Smelts
• Smelts, to fry
• Smelts, to pickle
• Smelts, to pot
• Soles, to boil
• Soles, to boil, à-la-Française
• Soles, to stew
• Sprats, to bake
• Sturgeon, to roast
• To recover Anchovies
• Turbot or Barbel, glazed
• Turbot or Barbel, to dress en maigre, or in a lean fashion
• Turbot, plain boiled
• Turbot, to boil
• Turbot, to boil in Court Bouillon, with Capers
• Turbot, to boil in Gravy
• Turbot, to dress
• Turbot, to dress en gras, or in a rich fashion
• Turbot, to fry
• Turtle, to dress
• Water Souchi
• Whiting, to dry

Soup

• Almond Soup
• Another Asparagus Soup
• Another Carrot Soup
• Another Hare Soup
• Another Hessian Soup
• Asparagus Soup
• Barley Broth
• Barley Broth, Another
• Broth for the Poor
• Broth for the Poor, Another
• Broth for the Sick. No. 1
• Broth for the Sick. No. 2
• Broth for the sick. No. 3
• Calf's Head Soup
• Carrot Soup
• Chervil Broth for Cough
• Clear Herb Soup
• Clear Soup
• Cod's Head Soup
• Consommé
• Crawfish Soup
• Crawfish, or Lobster Soup
• Cream of Chicken, or Fowl
• Cullis à la Reine, or Queen's Stock
• Curry or Mulligatawny Soup
• Eel Soup
• Fish Soup
• Fish Stock
• French Soup
• Giblet Soup. No. 1
• Giblet Soup. No. 2
• Giblet Soup. No. 3
• Gravy Soup. No. 1
• Gravy Soup. No. 2
• Gravy Soup. No. 3
• Green Pea Soup. No. 1
• Green Pea Soup. No. 2
• Green Pea Soup. No. 3
• Green Pea Soup. No. 4
• Green Pea Soup. No. 5
• Green Pea Soup. No. 6
• Hare Soup
• Hessian Soup
• Hodge-Podge
• Madame de Maillet's Broth
• Mock Turtle Soup. No. 1
• Mock Turtle. No. 2
• Mulligatawny Soup. No. 1
• Mulligatawny Soup. No. 2
• Mulligatawny Soup. No. 3
• Mutton Broth
• Onion Soup. No. 1
• Onion Soup. No. 2
• Onion Soup. No. 3
• Ox Head Soup
• Ox Head Soup, Another
• Pea Soup. No. 1
• Pea Soup. No. 2
• Pea Soup. No. 3
• Pea Soup. No. 4
• Pepper-pot
• Pork Broth
• Portable Soup
• Potage
• Potato Soup
• Rabbit Soup
• Root Soup
• Scotch Broth
• Scotch Leek Soup
• Soup and Bouilli
• Soup for the Poor
• Soup for the Poor, Another
• Soup without Meat
• Soup. No. 1
• Soup. No. 2
• Soup. No. 3
• Soupe à la Reine, Another
• Soupe à la Reine, or Queen's Soup
• Soupe Maigre. No. 1
• Soupe Maigre. No. 2
• Soupe Maigre. No. 3
• Soupe Maigre. No. 4
• Soupe Maigre. No. 5
• Soupe Santé, or Wholesome Soup
• Spanish Soup
• Turnip Broth
• Turnip Broth, Another
• Turnip Soup
• Veal Broth. No. 1
• Veal Broth. No. 2
• Veal Broth. No. 3
• Veal Broth. No. 4
• Veal Soup
• Vegetable Soup. No. 1
• Vegetable Soup. No. 2
• Vegetable Soup. No. 3
• Vegetable Soup. No. 4
• Vegetable Soup. No. 5
• Vermicelli Soup
• West India Soup, called Pepper Pot
• White Soup. No. 1
• White Soup. No. 2
• White Soup. No. 3
• White Soup. No. 4
• White Soup. No. 5
• White Soup. No. 6
• White Soup. No. 7
• Winter Pea Soup

Vegetables

• Artichokes
• Artichokes to boil in Winter
• Artichokes, to fricassee
• Asparagus
• Asparagus forced in French Rolls
• Beet-root
• Beet-root and Turnips
• Beet-root, Another
• Brown Mushrooms
• Cabbage
• Cabbage, farced
• Cauliflower
• Cauliflowers, with White Sauce
• Celery à la Crême
• Celery, to stew
• Celery, to stew another way
• Croquets of Potatoes
• Cucumbers stuffed
• Cucumbers, to stew
• Green Bean Pudding
• Green Peas, to keep till Christmas
• Green Peas, to keep till Christmas, another way
• Leek Porridge
• Mushroom Liquor and Powder
• Mushrooms, to dry
• Mushrooms, to stew brown
• Onion Cake
• Peas, to stew
• Peas, to stew another way
• Potato balls
• Potato Pudding. No. 1
• Potato Pudding. No. 2
• Potato Pudding. No. 3
• Potato Pudding. No. 4
• Potato Pudding. No. 5
• Potato Pudding. No. 6
• Potato Pudding. No. 7
• Potatoes, à-la-Maitre d'hotel
• Potatoes, French way of cooking
• Potatoes, to bake
• Potatoes, to boil. No. 1
• Potatoes, to boil. No. 2
• Potatoes, to boil. No. 3
• Potatoes, to fry
• Potatoes, to mash
• Red Cabbage. No. 2
• Red Cabbage. No. 3
• Spinach, Another Way
• Spinach, the best mode of dressing
• Spinach, to stew
• Stewed Spinach Another way
• Tomata to eat with roast meat
• Truffles and Morels, to stew
• Vegetable Pie
• Vegetables, to stew
• Water Cresses, to stew

Miscellaneous Recipes

• Browning for made dishes
• Browning for made dishes, another
• Clotted Cream
• Dripping, to clarify for Crust
• Drop Dumplings
• Drop Dumplings Another Way
• Gloucester Jelly Another Way
• Kitchen Hard Dumplings
• Restorative Jelly
• Runnet
• Runnet another way
• Savoury Jelly for a Turkey
• Slip-Cote
• Sugar, to clarify
• Yeast Dumplings
• Yest Dumplings Another way

This cookbook can be downloaded in full from Project Gutenberg.