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recipe
Here you will find a collection of recipes taken from the classic The Book of Household Management Mrs. Isabella Mary Beeton.

  • STOCKS FOR ALL KINDS OF SOUPS. RICH STRONG STOCK. 104.
  • MEDIUM STOCK.
  • ECONOMICAL STOCK.
  • WHITE STOCK.
  • BROWNING FOR STOCK.
  • TO CLARIFY STOCK.
  • ALMOND SOUP.
  • APPLE SOUP.
  • ARTICHOKE (JERUSALEM) SOUP.
  • ASPARAGUS SOUP.
  • ASPARAGUS SOUP.
  • BAKED SOUP.
  • BARLEY SOUP.
  • BREAD SOUP.
  • CABBAGE SOUP.
  • SOUP A LA CANTATRICE.
  • CARROT SOUP.
  • CARROT SOUP.
  • CELERY SOUP.
  • CHANTILLY SOUP.
  • CHESTNUT (SPANISH) SOUP.
  • COCOA-NUT SOUP.
  • SOUP A LA CRECY.
  • CUCUMBER SOUP (French Recipe).
  • EGG SOUP.
  • SOUP A LA FLAMANDE (Flemish).
  • in the gardens of Paris, has beautifully frizzled leaves.
  • STRIPS OF VEGETABLE.]
  • KALE BROSE (a Scotch Recipe).
  • LEEK SOUP.
  • COMMONLY CALLED COCK-A-LEEKIE.
  • MACARONI SOUP.
  • SOUP MAIGRE (i.e. without Meat).
  • MILK SOUP (a Nice Dish for Children).
  • ONION SOUP.
  • CHEAP ONION SOUP.
  • PAN KAIL.
  • PARSNIP SOUP.
  • PEA SOUP (GREEN).
  • WINTER PEA SOUP (YELLOW).
  • PEA SOUP (inexpensive).
  • POTATO SOUP.
  • POTATO SOUP.
  • POTATO SOUP.
  • PRINCE OF WALES'S SOUP.
  • POTAGE PRINTANIER, OR SPRING SOUP.
  • RICE SOUP.
  • the stomach.
  • SAGO SOUP.
  • SEMOLINA SOUP.
  • SOUP A LA SOLFERINO (Sardinian Recipe).
  • SPINACH SOUP (French Recipe).
  • TAPIOCA SOUP.
  • TURNIP SOUP.
  • VEGETABLE-MARROW SOUP.
  • VEGETABLE SOUP.
  • VEGETABLE SOUP.
  • VEGETABLE SOUP.
  • VERMICELLI SOUP.
  • saffron, and cheese, are added to the paste.
  • WHITE SOUP.
  • USEFUL SOUP FOR BENEVOLENT PURPOSES.
  • BRILLA SOUP.
  • CALF'S-HEAD SOUP.
  • GIBLET SOUP.
  • GRAVY SOUP.
  • HARE SOUP.
  • HESSIAN SOUP.
  • MOCK TURTLE.
  • vegetables, etc.
  • MULLAGATAWNY SOUP.
  • A GOOD MUTTON SOUP.
  • OX-CHEEK SOUP.
  • OX-TAIL SOUP.
  • PARTRIDGE SOUP.
  • PHEASANT SOUP.
  • PORTABLE SOUP.
  • RABBIT SOUP.
  • SOUP A LA REINE.
  • II. (Economical.)
  • STEW SOUP OF SALT MEAT.
  • STEW SOUP.
  • improvement.
  • TURKEY SOUP (a Seasonable Dish at Christmas).
  • TURTLE SOUP (founded on M. Ude's Recipe).
  • A GOOD FAMILY SOUP.
  • HODGE-PODGE.
  • FISH STOCK.
  • CRAYFISH SOUP.
  • EEL SOUP.
  • LOBSTER SOUP.
  • OYSTER SOUP.
  • and thickening with arrowroot instead of butter and flour.
  • PRAWN SOUP.
  • FRIED ANCHOVIES.
  • ANCHOVY BUTTER OR PASTE.
  • ANCHOVY TOAST.
  • ANCHOVY TOAST.
  • BRILL.
  • COD'S HEAD AND SHOULDERS.
  • SALT COD, COMMONLY CALLED "SALT-FISH."
  • COD SOUNDS, EN POULE.
  • COD PIE.
  • 1/2 hour.
  • CURRIED COD.
  • COD A LA CREME.
  • COD A LA BECHAMEL.
  • COD A LA MAITRE D'HOTEL.
  • COD A L'ITALIENNE.
  • STEWED CARP.
  • TO DRESS CRAB.
  • HOT CRAB.
  • POTTED CRAYFISH.
  • JOHN DORY.
  • BOILED EELS.
  • STEWED EELS.
  • Oft to the neighbouring beach will silent steal."
  • FRIED EELS.
  • EEL PIE.
  • COLLARED EEL.
  • EELS A LA TARTARE.
  • EELS EN MATELOTE.
  • FISH AND OYSTER PIE.
  • FISH CAKE.
  • BOILED FLOUNDERS.
  • FRIED FLOUNDERS.
  • GUDGEONS.
  • GURNET, or GURNARD.
  • BAKED HADDOCKS.
  • BOILED HADDOCK.
  • sending it to table.
  • BAKED WHITE HERRINGS.
  • KEGEREE.
  • TO BOIL LOBSTERS.
  • HOT LOBSTER.
  • LOBSTER SALAD.
  • LOBSTER (a la Mode Francaise).
  • LOBSTER CURRY (an Entree).
  • LOBSTER CUTLETS (an Entree).
  • LOBSTER PATTIES (an Entree).
  • POTTED LOBSTER.
  • BAKED MACKEREL.
  • BOILED MACKEREL.
  • BROILED MACKEREL.
  • FILLETS OF MACKEREL.
  • PICKLED MACKEREL.
  • GREY MULLET.
  • RED MULLET.
  • FRIED OYSTERS.
  • SCALLOPED OYSTERS.
  • STEWED OYSTERS.
  • OYSTER PATTIES (an Entree).
  • OYSTERS FRIED IN BATTER.
  • BOILED PERCH.
  • FRIED PERCH.
  • PERCH STEWED WITH WINE.
  • BOILED PIKE.
  • BAKED PIKE.
  • FRIED PLAICE.
  • STEWED PLAICE.
  • TO BOIL PRAWNS OR SHRIMPS.
  • BOILED SALMON.
  • SALMON AND CAPER SAUCE.
  • COLLARED SALMON.
  • CURRIED SALMON.
  • SALMON A LA GENEVESE.
  • PICKLED SALMON.
  • POTTED SALMON.
  • BAKED SEA-BREAM.
  • TO DRESS SHAD.
  • POTTED SHRIMPS.
  • BUTTERED PRAWNS OR SHRIMPS.
  • BOILED SKATE.
  • CRIMPED SKATE.
  • SKATE WITH CAPER SAUCE (a la Francaise)
  • SMALL SKATE FRIED.
  • TO BAKE SMELTS.
  • TO FRY SMELTS.
  • BAKED SOLES.
  • BOILED SOLES.
  • SOLE OR COD PIE.
  • SOLES WITH CREAM SAUCE.
  • FILLETED SOLES A L'ITALIENNE.
  • FRICASSEED SOLES.
  • FRIED SOLES.
  • SOLES WITH MUSHROOMS.
  • SPRATS FRIED IN BATTER.
  • BAKED STURGEON.
  • ROAST STURGEON.
  • MATELOT OF TENCH.
  • TENCH STEWED WITH WINE.
  • STEWED TROUT.
  • BOILED TURBOT.
  • BAKED FILLETS OF TURBOT.
  • FILLETS OF TURBOT A L'ITALIENNE.
  • TURBOT A LA CREME.
  • TURBOT AU GRATIN.
  • BOILED WHITING.
  • BROILED WHITING.
  • FRIED WHITING.
  • WHITING AU GRATIN, or BAKED WHITING.
  • TO DRESS WHITEBAIT.
  • FISH PIE, WITH TENCH AND EELS.
  • FISH SCALLOP.
  • FISH SCALLOP.
  • ANCHOVY SAUCE FOR FISH.
  • APPLE SAUCE FOR GEESE, PORK, &c.
  • BROWN APPLE SAUCE.
  • ASPARAGUS SAUCE.
  • ASPIC, or ORNAMENTAL SAVOURY JELLY.
  • BECHAMEL, or FRENCH WHITE SAUCE.
  • BECHAMEL MAIGRE, or WITHOUT MEAT.
  • PICKLED BEETROOT.
  • BENTON SAUCE (to serve with Hot or Cold Roast Beef).
  • BREAD SAUCE (to serve with Roast Turkey, Fowl, Game, &c.).
  • their principal articles of export.
  • BEURRE NOIR, or BROWNED BUTTER (a French Sauce).
  • MELTED BUTTER.
  • 1 minute to simmer.
  • MELTED BUTTER (the French Sauce Blanche).
  • THICKENED BUTTER.
  • MELTED BUTTER MADE WITH MILK.
  • CAMP VINEGAR.
  • CAPER SAUCE FOR BOILED MUTTON.
  • CAPER SAUCE FOR FISH.
  • A SUBSTITUTE FOR CAPER SAUCE.
  • PICKLED CAPSICUMS.
  • CAYENNE VINEGAR, or ESSENCE OF CAYENNE.
  • CELERY SAUCE, FOR BOILED TURKEY, POULTRY, &c.
  • CELERY SAUCE (a More Simple Recipe).
  • CELERY VINEGAR.
  • CHESTNUT SAUCE FOR FOWLS OR TURKEY.
  • BROWN CHESTNUT SAUCE.
  • BENGAL RECIPE FOR MAKING MANGO CHETNEY.
  • CHILI VINEGAR.
  • CRAB SAUCE FOR FISH (equal to Lobster Sauce).
  • CREAM SAUCE FOR FISH OR WHITE DISHES.
  • CUCUMBER SAUCE.
  • PICKLED CUCUMBERS.
  • CUCUMBER SAUCE, WHITE.
  • CUCUMBER VINEGAR (a very nice Addition to Salads).
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