VintageRecipes.net
The Skilful Cook
Subtitle
A Practical Manual of Modern Experience
Author
Mary Harrison, First Class Diplômée, South Kensington Lecturer on Hygiene, Domestic Economy and Cookery
Published
1905, Eighth Edition
Recipes
Appetizers
Beverages
- Apple Water
- Beef Tea
- Boiled Apple-water
- Bran Tea
- Café au Lait
- Chocolate
- Clear Barley-water
- Cocoa
- Coffee (another method)
- Coffee (economical method)
- Coffee (Soyer's method)
- Coffee made in a Percolator
- Lemonade
- Linseed Tea
- Orangeade
- Prune Drink
- Raw-beef Tea
- Rice Milk
- Rice Water
- Suet and Milk
- Tea
- Thick Barley-water
- Toast and Water
- Treacle Posset
Beverages: Alcoholic Beverages
Breads
- Bread-crumbs
- Browned Bread-crumbs
- Browned Crumbs for Game
- Buns
- Buttered Toast
- Croutons of Bread for Soup
- Dry Toast
- Milk Rolls
- Quartern Loaf
- Rice Buns
- Scones
- Toasted Bread for Soup
- Unfermented Bread
- Vienna Bread
- Yorkshire Teacakes
Cheese
- Bread-and-Cheese Pudding
- Cheese d'Artois
- Cheese Fondu
- Cheese Pudding
- Cheese Ramequins
- Cheese Sandwiches
- Cheese Straws
- Toasted Cheese
- Welsh Rare-bit
Desserts
- Almond Bavarian Cream
- Alpine Snow
- Apple Charlotte
- Apple Cream
- Apple Dumplings
- Apple Flummery
- Apple Fritters
- Apple Tart
- Apple Turnovers
- Batter for Fritters (Kromesky)
- Bohemian Cream
- Charlotte Russe
- Chartreuse de Fruit
- Claret Jelly
- Compote of Peaches
- Compote of Rice
- Crème Frite
- Croquant of Oranges
- Custard Cream
- Economical Short Crust
- Flaky Bread Crust
- Flaky Crust
- Floating Island
- Galettes
- Gâteau aux Pommes
- Gâteau de Cerise
- Genoise Pastry
- Genoise Sandwiches
- German Puffs
- Gingerbread
- Gingerbread Cakes
- Good Short Crust
- Gooseberry Fool
- Gooseberry Turnovers
- Lemon Sponge
- Maraschino Cream
- Mould of Rice
- Orange Cream
- Orange Jelly
- Petit Choux
- Pineapple Jelly
- Pistachio Cream
- Plain Trifle
- Plainer Short Crust
- Puff Paste
- Rhubarb Fool
- Rice Balls
- Rough Puff Paste
- Steamed Soufflée
- Stewed Normandy Pippins
- Stone Cream
- Strawberry Charlotte
- Strawberry Cream
- Strawberry Jelly
- Tartlets
- To clear Jellies
- To make Creams
- Trifle
- Vanilla Cream
- Wine Jelly
Desserts: Cakes
- Cheese Cakes
- Cornflour Cake
- Currant Cake
- Dough Cake
- Luncheon Cake
- Madeira Cake
- Plain Plum Cake
- Plain Seed Cake
- Pound Cake
- Queen Cakes
- Rice Cake
- Seed Cake
- Sponge Cake
- Sponge Roll
- Sultana Cake
- Tipsy Cake
Desserts: Candy
Desserts: Cookies & Squares
- Almond Cakes
- Genoise iced-cakes
- Genoise Preserve-cakes
- Ginger Biscuits
- Lemon-rock Cakes
- Oatmeal Biscuits
- Plain Rock Cakes
- Rice Bars
- Rice Cakes
- Rock Cakes
- Shortbread
- Shrewsbury Cakes
- Soda Cakes
Desserts: Pies
Desserts: Puddings
- Albert Puddings
- Apple Amber Pudding
- Apple Pudding
- Apricot Pudding
- Arrowroot Custard
- Arrowroot Pudding
- Auntie's Pudding
- Baked Lemon Pudding
- Baked Plum Pudding
- Blancmange
- Boiled Custard
- Bread-and-Butter Pudding
- Bread-and-Fruit Pudding
- Brown-Bread Pudding
- Cabinet Pudding
- Canary Pudding
- Cheap Custard
- Christmas Pudding
- Cold Tapioca Pudding
- Cornflour Pudding
- Curate's Puddings
- Currant Pudding
- Custard Cream
- Custard Pudding
- Diplomatic Pudding
- Eastern Pudding
- Economical Bread Pudding
- Economical Fig Pudding
- Economical Ginger Pudding
- Economical Lemon Pudding
- Ellen's Pudding
- Fig Pudding
- Fun Pudding
- General Satisfaction
- Ginger Pudding
- Gingerbread Pudding
- Ground-Barley Pudding
- Ground-Rice Pudding
- Hominy Pudding
- Jam Roly-poly Pudding
- Jaune Mange
- Lemon Pudding
- Light Sultana Pudding
- Little Batter Puddings
- Macaroni Pudding
- Marlborough Pudding
- Marmalade Pudding
- Orange Pudding
- Pearl-Barley Pudding
- Plain Cold Cabinet Pudding
- Plum Pudding
- Poor Knight's Pudding
- Queen Victoria Pudding
- Railway Pudding
- Raspberry Pudding
- Ratafia Pudding
- Rice Pudding
- Sago Pudding
- Scrap Pudding
- Semolina Pudding
- Snow Pudding
- Spring Pudding
- Stale-Bread Pudding
- Steamed Rice Pudding
- Steamed Semolina Pudding
- Suet Pudding
- Sultana Pudding
- Sweet Custard Pudding
- Swiss Apple Pudding
- Swiss Pudding
- Tapioca and Apples
- Treacle Pudding
- Treacle Roly-poly Pudding
- Viennoise Pudding
- Welcome-Guest Pudding
- Welsh Custard
- West-of-England Pudding
- Windsor Pudding
Eggs
- Boiled Eggs
- Buttered Eggs
- Egg Croustards
- Eggs and Anchovy
- Eggs and Bacon
- Eggs in Cases
- Eggs sur le Plat
- Omelet Soufflée
- Poached Eggs
- Savoury Omelet Soufflée
- Scalloped Eggs
- Small Savoury Omelet
Herbs & Spices
Meat
- Baked Sausages
- Boiled Fowl
- Boiled Rabbit
- Boiled Turkey
- Braised Partridges
- Braised Sweetbreads
- Cold Meat and Macaroni
- Cold Meat with Purée of Tomatoes
- Cold-meat Pie
- Curried Rabbit
- Curry of Cold Meat
- Ducklings
- Forcemeat Balls
- Fried Sausages
- Fried Sweetbread
- Fritters
- Galantine of Turkey
- Grouse
- Hash
- Imitation Foie Gras
- Jugged Hare
- Mince (with Eggs)
- Mince à la Reine
- Minced Meat
- Minced Sweetbread
- Mock Goose another way
- Mock Hare
- Oxford Sausages
- Partridges
- Patties
- Pickle for Meat
- Pigeon Pie
- Pigeons Stewed à l'Italienne
- Rabbit Pie
- Rabbits à la Tartare
- Ragout of Rabbit
- Rissoles
- Rissoles of Game
- Roast Duck
- Roast Goose
- Roast Hare
- Roast Pheasant
- Roast Rabbit
- Roast Turkey
- Sausage Rolls
- Shepherd's Pie
- Stewed Rabbits
- Stewed Tripe
- Stuffed Kidneys
- Sweetbreads à la Béchamel
- Sweetbreads à la Parisienne
- Sweetbreads plainly boiled
- Tomatoes stuffed with Sausage Meat
- Tripe and Onions
- Wild Duck
- Woodcocks and Snipes
Meat: Beef
- Aitch Bone, Round, Thick and Thin Flank of Beef
- Beef and Mushrooms
- Beef Olives
- Beef Scalloped
- Beef-steak Pie
- Beef-steak Pudding
- Broiled Steak
- Cold Beef Olives
- Cornish Pasties
- Fillets of Beef à la Béarnaise
- Fried Kidneys
- Fried Steak
- Kidneys à la Tartare
- Kidneys Toasted
- Mock Hare
- Ox Tongue
- Podovies
- Ribs of Beef
- Roast Bullock's Heart
- Savoury Roast
- Sea Pie
- Sirloin of Beef
- Stewed Brisket of Beef
- Stewed Kidneys
- Stewed Ox-cheek
- Stewed Steak
- Toad-in-the-Hole
Meat: Chicken
- Chaud-froid Chicken
- Chicken à la Cardinal
- Chicken à la Marengo
- Chicken à la Tartare
- Chicken Croquettes
- Chicken Fillets for an Invalid
- Croustards à la Reine
- Curried Chicken
- Fillets of Chicken
- Galantine of Fowl
- Roast Fowl
Meat: Dressing, Stuffing
Meat: Lamb & Mutton
- Epigrammes
- Fore Quarter of Lamb
- Haricot Mutton
- Irish Stew
- Kidneys and Mushrooms
- Leg of Lamb
- Leg of Mutton
- Liver and Bacon
- Mutton Cutlets à la Macédoine
- Mutton Cutlets à la Milanaise
- Mutton Cutlets à la Rachel
- Neck of Mutton
- Saddle of Mutton
- Sheep's Head
- Sheep's Head au gratin
- Sheep's Head Moulded
- Shoulder of Lamb, Saddle of Lamb, Loin of Lamb
- Shoulder of Mutton
- Shoulder of Mutton Boned, Stuffed, and Rolled
Meat: Pork
- Bacon
- Brawn
- Broiled Chop
- Chine of Pork
- Eggs and Bacon
- Fried Bacon
- Hand of Pork
- Leg of Pork
- Liver and Bacon
- Pickled Pork
- Pigs' Fry, or Mock Goose
- Spare Rib of Pork
- To Cook a Ham
- Toasted Bacon
- Veal-and-Ham Pie
Meat: Veal
- Braised Breast of Veal
- Breast, Shoulder, and Loin of Veal
- Cutlets of Veal with Tomato Sauce
- Fillet of Veal
- Galantine of Veal
- Grenadines of Veal
- Knuckle of Veal
- Quenelles of Veal
- Veal à la Béchamel
- Veal Cake
- Veal Cutlets
- Veal Cutlets à l'Italienne
- Veal Cutlets à la Talleyrand
- Veal-and-Ham Pie
Pancakes & Waffles
Pasta
Preserves & Pickles
Rice, Cereals, Grains
- Cup of Arrowroot
- Gruel
- Hominy Porridge
- Oatmeal Porridge
- Rice for a Curry
- Rice Stewed with Cheese
- Sago Gruel
- Savoury Rice
- Whole-meal Porridge
Salads
- Aspic Jelly
- Cauliflower Salad
- Celery Salad
- Chicken Salad
- Haricot Salad
- Lentil Salad
- Lobster Salad
- Mayonnaise of Cold Meat
- Mayonnaise of Fowl
- Mayonnaise of Salmon
- Miroton of Lobster
- Mixed Salad
- Oyster Salad
- Potato Salad
- Spring Salad
- Tomato Salad
Salads: Salad Dressings
Sandwiches
Sauces & Spreads
- Apple Sauce, No. 1
- Apple Sauce, No. 2
- Béarnaise Sauce
- Béchamel Sauce
- Bread Sauce
- Brown Sauce
- Celery Sauce
- Cheap Glaze for Meat
- Economical Family Sauce
- Egg Sauce
- English Melted Butter
- French Sauce
- Genoise Sauce
- Glaze
- Gravy for Made Dishes
- Horse-radish Sauce
- Lobster Sauce
- Lobster Sauce (a plainer Receipt)
- Maître d'Hôtel Sauce
- Mint Sauce
- Onion Sauce
- Oyster Sauce
- Piquant Sauce
- Plain White Sauce
- Port-wine Sauce for Wild Duck
- Sauce Hollandaise
- Sauce Réforme
- Shrimp Sauce
- Soubise Sauce
- Tartare Sauce
- Tomato Sauce
Sauces & Spreads: Dessert Sauces
Seafood
- Baked Fish
- Baked Herrings
- Bloaters
- Boiled Brill
- Boiled Cod
- Boiled Salmon
- Boiled Turbot
- Boiled Whiting
- Broiled Dried Haddock
- Cod Fricassee
- Cod Sounds Boiled
- Cod Stuffed and Baked
- Cod with Tomatoes
- Curried Fish
- Cutlets of Cod
- Cutlets of Cod à l'Italienne
- Cutlets of Cod à la Genoise
- Fillets of Sole à la Maître d'Hôtel
- Fillets of Sole à la Rouennaise
- Fish Croquettes
- Fish Pudding
- Fried Fillets of Plaice
- Fried Fillets of Sole
- Fried Fish
- Fried Sole
- Fried Whiting
- Gurnets baked
- Haddock Stuffed
- Halibut
- Herrings baked in Vinegar
- Kedgeree
- Lobster Cutlets
- Lobster Cutlets in Aspic
- Mackerel à la Normande
- Marinaded Cod Sounds
- Oyster Patties
- Pickled Salmon
- Plaice
- Red Herrings
- Red Mullet in Cases
- Red Mullets à l'Italienne
- Red Mullets à la Genoise
- Salmon à la Tartare
- Salt Cod, Haddock, Plaice, and any Fish
- Scalloped Oysters
- Scalloped Oysters à la Française
- Smelts au gratin
- Smelts Fried
- Sole à la Parisienne
- Sole au gratin
- Sole for an Invalid
- Stewed Eels
- To Boil Fish
- Whitebait
- Whiting à l'Italienne
- Whiting à la Genoise
Soup
- Bonne Femme Soup
- Calf's-foot Stock
- Calf-tail Soup
- Celery Soup
- Clear Soup
- Consommée à la Princesse
- Consommée au Royal
- Crowdie
- Dr. Kitchener's Broth
- Egyptian Purée or Lentil Soup
- First Stock for Clear Soup
- Friar Tuck
- Giblet Soup
- Green Pea Purée
- Hare Soup
- Haricot Soup
- Invalids' Soup
- Julienne Soup
- Milk Soup
- Mock-Turtle Soup
- Mulligatawny Soup
- Mutton Broth
- Onion Soup
- Ox-cheek Soup
- Ox-tail Soup
- Oyster Soup
- Palestine Soup
- Parsnip Soup
- Pea Soup
- Pot-au-Feu
- Potage à l'Américaine
- Potato Purée
- Rabbit Soup
- Red Lentil Soup
- Second Stock
- Sheep's-head Soup
- Tapioca Cream
- Tapioca Soup
- Turnip Soup
- White Stock
- White Stock from Bones uncooked
Vegetables
- Asparagus
- Baked Potatoes
- Broad Beans
- Broiled Mushrooms
- Brussels Sprouts
- Cabbage
- Carrots
- Cauliflower au gratin
- Celery
- Flaked Potatoes
- French Beans
- Fried Potatoes
- Green Peas
- Haricot Beans
- Jerusalem Artichokes
- Macédoine of Vegetables
- Mashed Potatoes
- Mashed Potatoes (a plainer way)
- Mushroom Pie
- Mushrooms
- Parsnips
- Pease Pudding
- Potato Balls
- Potato Croquettes
- Salsify Patties
- Seakale
- Spanish Onions
- Spinach
- Stewed Mushrooms
- To Boil a Cauliflower
- To Boil Potatoes
- To Cook New Potatoes
- To Steam Potatoes
- Tomato Farni
- Tomatoes
- Tomatoes au gratin
- Tomatoes stuffed with Sausage Meat
- Turnips
- Vegetable Marrows
Miscellaneous Recipes
This cookbook can be downloaded in full from Project Gutenberg.
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