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| TURBOT AU GRATIN.
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| BOILED WHITING.
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| BROILED WHITING.
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| FRIED WHITING.
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| WHITING AU GRATIN, or BAKED WHITING.
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| TO DRESS WHITEBAIT.
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| FISH PIE, WITH TENCH AND EELS.
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| FISH SCALLOP.
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| FISH SCALLOP.
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| ANCHOVY SAUCE FOR FISH.
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| APPLE SAUCE FOR GEESE, PORK, &c.
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| BROWN APPLE SAUCE.
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| ASPARAGUS SAUCE.
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| ASPIC, or ORNAMENTAL SAVOURY JELLY.
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| BECHAMEL, or FRENCH WHITE SAUCE.
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| BECHAMEL MAIGRE, or WITHOUT MEAT.
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| PICKLED BEETROOT.
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| BENTON SAUCE (to serve with Hot or Cold Roast Beef).
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| BREAD SAUCE (to serve with Roast Turkey, Fowl, Game, &c.).
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| their principal articles of export.
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| BEURRE NOIR, or BROWNED BUTTER (a French Sauce).
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| MELTED BUTTER.
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| 1 minute to simmer.
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| MELTED BUTTER (the French Sauce Blanche).
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| THICKENED BUTTER.
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| MELTED BUTTER MADE WITH MILK.
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| CAMP VINEGAR.
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| CAPER SAUCE FOR BOILED MUTTON.
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| CAPER SAUCE FOR FISH.
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| A SUBSTITUTE FOR CAPER SAUCE.
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| PICKLED CAPSICUMS.
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Personal Chef Recipes - by Mrs Beeton
BECHAMEL MAIGRE, or WITHOUT MEAT.
| Ingredients: | 2 onions
1 blade of mace
mushroom trimmings
a
small bunch of parsley
1 oz. of butter
flour
1/2 pint of water
1
pint of milk
salt
the juice of 1 lemon
2 eggs.
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| Method: | Put in a stewpan the milk, and 1/2 pint of water, with the
onions, mace, mushrooms, parsley, and salt. Let these simmer gently for
20 minutes. In the mean time, rub on a plate 1 oz. of flour and butter;
put it to the liquor, and stir it well till it boils up; then place it
by the side of the fire, and continue stirring until it is perfectly
smooth. Now strain it through a sieve into a basin, after which put it
back in the stewpan, and add the lemon-juice. Beat up the yolks of the
eggs with about 4 dessertspoonfuls of milk; strain this to the sauce,
keep stirring it over the fire, but do not let it boil, lest it curdle.
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| Time: | Altogether, 3/4 hour. |
| Notes: | |
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Source: The Book of Household Management Mrs. Isabella Mary Beeton |
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