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Mrs Beetons Recipe Collection
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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