| More Recipes... |
| Full Recipe List |
| 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.
|
|
Personal Chef Recipes - by Mrs Beeton
APPLE SAUCE FOR GEESE, PORK, &c.
| Ingredients: | 6 good-sized apples
sifted sugar to taste
a piece
of butter the size of a walnut
water.
|
| Method: | Pare, core, and quarter the apples, and throw them into cold
water to preserve their whiteness. Put them in a saucepan, with
sufficient water to moisten them, and boil till soft enough to pulp.
Beat them up, adding sugar to taste, and a small piece of butter This
quantity is sufficient for a good-sized tureen.
|
| Time: | According to the apples, about 3/4 hour. |
| Notes: | |
Back to Recipe List
Source: The Book of Household Management Mrs. Isabella Mary Beeton |
|
