The Book of Household Management
Beeton, Mrs. (Isabella Mary)
Gutenberg Edition
목차
THE BOOK OF HOUSEHOLD MANAGEMENT;
PREFACE.
GENERAL CONTENTS
CHAP.
ANALYTICAL INDEX.
ENGRAVINGS.
COLOURED PLATES.
THE BOOK OF HOUSEHOLD MANAGEMENT.
CHAPTER I.
THE MISTRESS.
CHAPTER II.
THE HOUSEKEEPER.
CHAPTER III.
ARRANGEMENT AND ECONOMY OF THE KITCHEN.
TIMES WHEN THINGS ARE IN SEASON.
JANUARY.
FEBRUARY.
MARCH.
APRIL.
MAY.
JUNE.
JULY.
AUGUST.
SEPTEMBER.
OCTOBER.
NOVEMBER.
DECEMBER.
CHAPTER IV.
INTRODUCTION TO COOKERY.
EXPLANATION OF FRENCH TERMS USED IN MODERN HOUSEHOLD COOKERY.
CHAPTER V.
GENERAL DIRECTIONS FOR MAKING SOUPS.
SOUP, BROTH AND BOUILLON.
THE CHEMISTRY AND ECONOMY OF SOUP-MAKING.
RECIPES.
CHAPTER VI.
FRUIT AND VEGETABLE SOUPS.
STOCKS FOR ALL KINDS OF SOUPS.
MEDIUM STOCK.
ECONOMICAL STOCK.
WHITE STOCK.
BROWNING FOR STOCK.
TO CLARIFY STOCK.
ALMOND SOUP.
ASPARAGUS SOUP.
II.
BARLEY SOUP.
CARROT SOUP.
II.
SOUP A LA JULIENNE.
LEEK SOUP.
II.
ONION SOUP.
CHEAP ONION SOUP.
WINTER PEA SOUP (YELLOW).
POTATO SOUP.
II.
III.
RICE SOUP.
SAGO SOUP.
II.
III.
VERMICELLI SOUP.
WHITE SOUP.
USEFUL SOUP FOR BENEVOLENT PURPOSES.
MEAT, POULTRY, AND GAME SOUPS.
BRILLA SOUP.
GIBLET SOUP.
GRAVY SOUP.
II.
MOCK TURTLE.
II.
PARTRIDGE SOUP.
PORTABLE SOUP.
REGENCY SOUP.
SOUP A LA REINE.
STEW SOUP OF SALT MEAT.
STEW SOUP.
II.
HODGE-PODGE.
FISH SOUPS.
FISH STOCK.
CRAYFISH SOUP.
LOBSTER SOUP.
OYSTER SOUP.
II.
CHAPTER VII.
THE NATURAL HISTORY OF FISHES.
FISH AS AN ARTICLE OF HUMAN FOOD.
GENERAL DIRECTIONS FOR DRESSING FISH.
RECIPES.
CHAPTER VIII.
FISH.
POTTED ANCHOVIES.
ANCHOVY TOAST.
CODFISH.
SALT COD, COMMONLY CALLED "SALT-FISH."
COD SOUNDS, EN POULE.
II.
CURRIED COD.
COD A LA BECHAMEL.
HOT CRAB.
POTTED CRAYFISH.
JOHN DORY.
FRIED EELS.
COLLARED EEL.
FISH CAKE.
BOILED FLOUNDERS.
GUDGEONS.
II.
TO BOIL LOBSTERS.
LOBSTER SALAD.
BROILED MACKEREL.
FILLETS OF MACKEREL.
II.
STEWED OYSTERS.
OYSTERS FRIED IN BATTER.
PERCH STEWED WITH WINE.
BOILED PIKE.
FRIED PLAICE.
STEWED PLAICE.
TO DRESS PRAWNS.
BOILED SALMON.
SALMON AND CAPER SAUCE.
PICKLED SALMON.
BUTTERED PRAWNS OR SHRIMPS.
CRIMPED SKATE.
SMALL SKATE FRIED.
SOLE OR COD PIE.
SOLES WITH CREAM SAUCE.
FRIED SOLES.
SOLES WITH MUSHROOMS.
SPRATS.
SPRATS FRIED IN BATTER.
DRIED SPRATS.
GARNISH FOR TURBOT OR OTHER LARGE FISH.
FILLETS OF TURBOT A L'ITALIENNE.
TURBOT AU GRATIN.
BOILED WHITING.
FRIED WHITING.
WHITING AUX FINE HERBES.
FISH SCALLOP.
II.
ADDENDUM AND ANECDOTE.
FISH CARVING.
GENERAL DIRECTIONS FOR CARVING FISH.
COD'S HEAD AND SHOULDERS.
SALMON.
BOILED OR FRIED SOLE.
TURBOT.
CHAPTER IX.
GENERAL REMARKS.
RECIPES.
CHAPTER X.
SAUCES, PICKLES, GRAVIES, AND FORCEMEATS.
ANCHOVY SAUCE FOR FISH.
BROWN APPLE SAUCE.
ASPARAGUS SAUCE.
PICKLED BEETROOT.
BROWNING FOR GRAVIES AND SAUCES.
CLARIFIED BUTTER.
MELTED BUTTER.
MELTED BUTTER MADE WITH MILK.
CAMP VINEGAR.
CAPER SAUCE FOR BOILED MUTTON.
CAPER SAUCE FOR FISH.
PICKLED CAPSICUMS.
CELERY VINEGAR.
CHESTNUT SAUCE FOR FOWLS OR TURKEY.
BROWN CHESTNUT SAUCE.
BENGAL RECIPE FOR MAKING MANGO CHETNEY.
CHRISTOPHER NORTH'S SAUCE FOR MEAT OR GAME.
CREAM SAUCE FOR FISH OR WHITE DISHES.
CUCUMBER SAUCE.
PICKLED CUCUMBERS.
GERMAN METHOD OF KEEPING CUCUMBERS FOR WINTER USE.
DUTCH SAUCE FOR FISH.
EGG SAUCE FOR SALT FISH.
EPICUREAN SAUCE FOR STEAKS, CHOPS, GRAVIES, OR FISH.
FENNEL SAUCE FOR MACKEREL.
FORCEMEAT BALLS FOR FISH SOUPS.
FORCEMEAT FOR COLD SAVOURY PIES.
FRENCH FORCEMEAT.
PANADA.
FRIED BREAD CRUMBS.
FRIED BREAD FOR BORDERS.
BROWN GRAVY.
CHEAP GRAVY FOR MINCED VEAL.
GRAVY FOR VENISON.
TO PICKLE LEMONS WITH THE PEEL ON.
LEMON BRANDY.
LIVER AND LEMON SAUCE FOR POULTRY.
LIVER AND PARSLEY SAUCE FOR POULTRY.
MAIGRE MAITRE D'HOTEL SAUCE (HOT).
MIXED PICKLE.
MUSHROOM KETCHUP.
II.
PICKLED MUSHROOMS.
HOW TO MIX MUSTARD.
TARTAR MUSTARD.
BROWN ONION SAUCE.
PICKLED ONIONS.
OYSTER KETCHUP.
PICKLED OYSTERS.
TO PRESERVE PARSLEY THROUGH THE WINTER.
AN EXCELLENT PICKLE.
READING SAUCE.
III.
A GOOD SAUCE FOR VARIOUS BOILED PUDDINGS.
A GOOD SAUCE FOR STEAKS.
SAUCE FOR WILDFOWL.
SAVOURY JELLY FOR MEAT PIES.
SPINACH GREEN FOR COLOURING VARIOUS DISHES.
SPANISH ONIONS—PICKLED.
II.
III.
UNIVERSAL PICKLE.
WALNUT KETCHUP.
II.
CHAPTER XI.
GENERAL REMARKS.
BAKING.
BOILING.
BROILING.
FRYING.
COOKING BY GAS.
ROASTING.
CHAPTER XII.
GENERAL OBSERVATIONS ON QUADRUPEDS.
FORE QUARTER.
RECIPES.
CHAPTER XIII.
II.
BEEF A LA MODE.
BEEF A LA MODE.
BEEF-STEAK PIE.
BEEF CAKE.
BROILED BEEF-BONES.
TO DRESS A BULLOCK'S HEART.
BEEF-COLLOPS.
TO CLARIFY BEEF DRIPPING.
ANOTHER WAY.
FRICANDEAU OF BEEF.
FRIED RUMP-STEAK.
II.
TO PREPARE HUNG BEEF.
HUNTER'S BEEF.
TO DRESS BEEF KIDNEY.
II.
III.
MIROTON OF BEEF.
STEWED OX-CHEEK.
STEWED OX-TAILS.
II.
TO PICKLE PART OF A ROUND OF BEEF FOR HANGING.
ROAST RIBS OF BEEF.
BEEF SAUSAGES.
STEWED BRISKET OF BEEF.
STEWED RUMP OF BEEF.
BOILED TONGUE.
TO CURE TONGUES.
II.
TO DRESS TRIPE.
BEEF CARVING.
GENERAL OBSERVATIONS ON THE SHEEP AND LAMB.
LAMBS.
RECIPES.
CHAPTER XV.
BOILED BREAST OF MUTTON AND CAPER SAUCE.
BOILED LEG OF MUTTON.
CHINA CHILO.
DORMERS.
II.
HASHED MUTTON.
IRISH STEW.
II.
ITALIAN MUTTON CUTLETS.
ROAST HAUNCH OF MUTTON.
ROAST LOIN OF MUTTON.
BOILED NECK OF MUTTON.
MUTTON PIE.
MUTTON PUDDING.
ROAST NECK OF MUTTON.
ROAST SHOULDER OF MUTTON.
TO DRESS A SHEEP'S HEAD.
BREAST OF LAMB AND GREEN PEAS.
LAMB CHOPS.
LAMB'S FRY.
HASHED LAMB AND BROILED BLADE-BONE.
BOILED LEG OF LAMB A LA BECHAMEL.
ROAST LEG OF LAMB.
BRAISED LOIN OF LAMB.
ROAST SHOULDER OF LAMB.
SHOULDER OF LAMB STUFFED.
MUTTON AND LAMB CARVING.
LOIN OF MUTTON.
SADDLE OF MUTTON.
SHOULDER OF MUTTON.
FORE-QUARTER OF LAMB.
LEG OF LAMB, LOIN OF LAMB, SADDLE OF LAMB, SHOULDER OF LAMB,
GENERAL OBSERVATIONS ON THE COMMON HOG.
CHAPTER XVII.
II.
ROAST LEG OF PORK.
FRIED RASHERS OF BACON AND POACHED EGGS.
BOILED BACON.
TO CURE BACON IN THE WILTSHIRE WAY.
TO BOIL A HAM.
HOW TO BOIL A HAM TO GIVE IT AN EXCELLENT FLAVOUR.
TO CURE SWEET HAMS IN THE WESTMORELAND WAY.
TO CURE BACON OR HAMS IN THE DEVONSHIRE WAY.
CURING OF HAMS AND BACON.
TO MELT LARD.
BOILED LEG OF PORK.
ROAST LOIN OF PORK.
PIG'S PETTITOES.
TO PICKLE PORK.
TO SCALD A SUCKING-PIG.
PORK CARVING.
SUCKING-PIG.
HAM.
LEG OF PORK.
CHAPTER XVIII.
GENERAL OBSERVATIONS ON THE CALF.
RECIPES.
CHAPTER XIX.
ROAST BREAST OF VEAL.
STEWED BREAST OF VEAL AND PEAS.
BOILED CALF'S FEET AND PARSLEY AND BUTTER.
VEAL A LA BOURGEOISE.
STEWED FILLET OF VEAL.
CALF'S LIVER AND BACON.
TO RAGOUT A KNUCKLE OF VEAL.
STEWED KNUCKLE OF VEAL AND RICE.
ROAST LOIN OF VEAL.
MINCED VEAL.
BRAISED NECK OF VEAL.
VEAL PIE.
VEAL CARVING.
BREAST OF VEAL.
FILLET OF VEAL.
KNUCKLE OF VEAL.
LOIN OF VEAL.
GENERAL OBSERVATIONS ON BIRDS.
RECIPES.
CHAPTER XXI.
ROAST LARKS.
BROILED PIGEONS.
BOILED RABBIT.
RABBIT PIE.
TO DRESS WHEATEARS.
POULTRY CARVING.
ROAST DUCK.
ROAST FOWL.
PIGEON.
RABBITS.
ROAST TURKEY.
GENERAL OBSERVATIONS ON GAME.
RECIPES.
CHAPTER XXIII.
ROAST BLACK-COCK.
RAGOUT OF WILD DUCK.
ROAST WILD DUCK.
GROUSE PIE.
ROAST GROUSE.
HASHED HARE.
JUGGED HARE.
II.
ROAST LANDRAIL, OR CORN-CRAKE.
PARTRIDGE PIE.
POTTED PARTRIDGE.
ROAST PARTRIDGE.
ROAST PHEASANT.
ROAST HAUNCH OF VENISON.
GAME CARVING.
BLACKCOCK.
ROAST HARE.
PARTRIDGES.
GROUSE.
PHEASANT.
SNIPE.
HAUNCH OF VENISON.
LANDRAIL.
PTARMIGAN.
QUAILS.
PLOVERS.
TEAL.
WIDGEON.
GENERAL OBSERVATIONS ON VEGETABLES.
RECIPES.
CHAPTER XXV.
BOILED ARTICHOKES.
A FRENCH MODE OF COOKING ARTICHOKES.
ARTICHOKES A L'ITALIENNE.
JERUSALEM ARTICHOKES WITH WHITE SAUCE.
ASPARAGUS PUDDING.
BOILED FRENCH BEANS.
FRENCH MODE OF COOKING FRENCH BEANS.
BOILED BROAD OR WINDSOR BEANS.
CAULIFLOWERS A LA SAUCE BLANCHE.
CELERY.
STEWED CELERY A LA CREME.
TO DRESS CUCUMBERS.
FRIED CUCUMBERS.
ENDIVE A LA FRANCAISE.
HORSERADISH.
BAKED MUSHROOMS.
A GERMAN METHOD OF COOKING POTATOES.
MASHED POTATOES.
BAKED TOMATOES.
FRIED VEGETABLE MARROW.
GENERAL OBSERVATIONS ON PUDDINGS AND PASTRY.
DIRECTIONS IN CONNECTION WITH THE MAKING OF PUDDINGS AND PASTRY.
RECIPES.
CHAPTER XXVII.
VERY GOOD PUFF-PASTE.
VERY GOOD SHORT CRUST FOR FRUIT TARTS.
AUNT NELLY'S PUDDING.
BOILED APPLE PUDDING.
APPLE TART OR PIE.
APPLE SNOWBALLS.
APPLE TOURTE OR CAKE.
BAKED APRICOT PUDDING.
APRICOT TART.
BAKEWELL PUDDING.
II.
BARONESS PUDDING.
BARBERRY TART.
BOILED BATTER PUDDING.
ORANGE BATTER PUDDING.
BAKED BREAD PUDDING.
VERY PLAIN BREAD PUDDING.
BOILED BREAD PUDDING.
MINIATURE BREAD PUDDINGS.
BAKED BREAD-AND-BUTTER PUDDING.
CANARY PUDDING.
BAKED OR BOILED CARROT PUDDING.
CHERRY TART.
COLLEGE PUDDINGS.
CURRANT DUMPLINGS.
BOILED CUSTARD PUDDING.
DAMSON TART.
DELHI PUDDING.
EMPRESS PUDDING.
EXETER PUDDING.
FIG PUDDING.
II.
FOLKESTONE PUDDING-PIES.
GERMAN PUDDING.
GINGER PUDDING.
GOLDEN PUDDING.
BAKED GOOSEBERRY PUDDING.
BOILED GOOSEBERRY PUDDING.
GOOSEBERRY TART.
HERODOTUS PUDDING.
HUNTER'S PUDDING.
ICED PUDDING.
ROLY-POLY JAM PUDDING.
LEMON CHEESECAKES.
LEMON MINCEMEAT.
LEMON DUMPLINGS.
BAKED LEMON PUDDING.
II.
BOILED LEMON PUDDING.
PLAIN LEMON PUDDING.
SWEET MACARONI PUDDING.
MARLBOROUGH PUDDING.
MARMALADE AND VERMICELLI PUDDING.
BAKED OB BOILED MARROW PUDDING.
MILITARY PUDDINGS.
MINCEMEAT.
EXCELLENT MINCEMEAT.
MINCE PIES.
MONDAY'S PUDDING.
BAKED ORANGE PUDDING.
ALMOND FLOWERS.
FLUTED ROLLS.
PASTRY SANDWICHES.
POLISH TARTLETS.
PARADISE PUDDING.
PEASE PUDDING.
BAKED PLUM-PUDDING.
AN UNRIVALLED PLUM-PUDDING.
POTATO PASTY.
POTATO PUDDING.
TO ICE OR GLAZE PASTRY.
BOILED RHUBARB PUDDING.
RHUBARB TART.
RAISED PIE OF VEAL AND HAM.
BAKED RICE PUDDING.
BUTTERED RICE.
SAVOURY CASSEROLE OF RICE.
BAKED OR BOILED GROUND RICE PUDDING.
ICED RICE PUDDING.
MINIATURE RICE PUDDINGS.
ARROWROOT SAUCE FOR PUDDINGS.
CHERRY SAUCE FOR SWEET PUDDINGS.
LEMON SAUCE FOR SWEET PUDDINGS.
SOYER'S SAUCE FOR PLUM-PUDDING.
SWEET SAUCE FOR PUDDINGS.
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