Transcriber's NoteObvious typographical errors havebeen corrected. A list ofcorrections isfound at the end ofthe text.Inconsistencies in spelling andhyphenation have been maintained. Alist ofinconsistently spelled andhyphenated words is found at the endofthe text.Oe ligatures have been expanded.THE LADY'S OWN COOKERYBOOK,AND NEWDINNER-TABLE DIRECTORY;IN WHICH WILL BE FOUND ALARGE COLLECTION OFORIGINAL RECEIPTS,INCLUDING NOT ONLYTHE RESULT OF THEAUTHORESS'S MANY YEARSOBSERVATION, EXPERIENCE,AND RESEARCH,BUT ALSO THE CONTRIBUTIONSOF AN EXTENSIVE CIRCLE OFACQUAINTANCE:ADAPTED TO THE USE OFPERSONS LIVING IN THEHIGHEST STYLE,AS WELL AS THOSE OFMODERATE FORTUNE.Third Edition.LONDON: PUBLISHED FORHENRY COLBURN. 1844.PREFACE.The Receipts composing the Volumehere submitted to the Public have beencollected under peculiarly favourablecircumstances by a Lady ofdistinction,whose productions in the lighterdepartment ofliterature entitle her to aplace among the most successfulwriters ofthe present day. Moving inthe first circles ofrank and fashion, herassociations have qualified her tofurnish directions adapted to themanners and taste ofthe most refinedLuxury; whilst long and attentiveobservation, and the communicationsofan extensive acquaintance, haveenabled her equally to accommodatethem to the use ofpersons oflessample means and ofsimpler and moreeconomical habits.When the task ofarranging the massofmaterials thus accumulated devolvedupon the Editor, it became his study togive to them such a form as should bemost convenient for constant reference.A glance at the "Contents," whichmight with equal propriety bedenominated an Index, will, he flattershimself, convince the reader that thisobject has been accomplished. It willthere be seen that the Receipts, upwardsofSIXTEEN HUNDRED in number,are classed under Eleven distinct Heads,each ofwhich is arranged inalphabetical ordera method whichconfers on this Volume a decidedadvantage over every other work ofthekind, inasmuch as it affords all thefacilities ofa Dictionary, without beingliable to the unpleasant intermixture ofheterogeneous matters which cannot beavoided in that form ofarrangement.The intimate connexion between theScience ofCookery and the Science ofHealth, the sympathies subsistingbetween every part ofthe system andthe stomach, and the absolute necessityofstrict attention not less to themanner ofpreparing the alimentarysubstances offered to that organ thanto their quality and quantity, have beenoflate years so repeatedly and soforcibly urged by professional pens,that there needs no argument here toprove the utility ofa safe Guide andDirector in so important a departmentofdomestic economy as that which isthe subject ofthis Volume. In manymore cases, indeed, than the uninitiatedwould imagine, is the healthy tone ofthe stomach dependent on the properpreparation ofthe food, the healthytone ofthe body in general on that ofthe stomach, and the healthy tone ofthe mind on that ofthe body:consequently the first oftheseconditions ought to command thevigilance and solicitude ofall who aredesirous ofsecuring the trueenjoyment oflifethe mens sana in cor poresano.The professed Cook may perhaps bedisposed to form a mean estimate ofthese pages, because few, or no learned,or technical, terms are employed inthem; but this circumstance, so far fromoperating to the disparagement ofthework, must prove a strongrecommendation to the Public ingeneral. The chiefaim, in fact, ofthenoble Authoress has been to furnishsuch plain directions, in every branchofthe culinary art, as shall be reallyuseful to English masters and Englishservants, and to the humble but earnestpractitioner. Let those who may desireto put this collection ofreceipts to thetest only give them a fair trial, neithertrusting to conceited servants, who,despising all other methods, obstinatelyadhere to their own, and then lay theblame offailure upon the directions;nor committing their execution tocareless ones, who neglect the meansprescribed for success, either in regardto time, quantities, or cleanliness; andthe result will not fail to affordsatisfactory evidence oftheir pleasantqualities and practical utility.CONTENTS.PAGE GENERAL DIRECTIONS 3CATALOGUE OF THINGS INSEASONFish Game andPoultryFruitRoots and Vegetables 5GENERAL RULES FOR A GOODDINNER 13 Dinner for Fourteen orSixteen 14 Twelve or Fourteen 19Ten or Twelve 23 Eight 26 Six 29Four 32SOUPS.Almond 33 Asparagus ib. Calf's-head34 Carrot ib. Clear ib.herb 35 Cod's-head ib. Crawfish ib. , or lobster ib.Curry, or Mulligatawny 36 Eel ib. Fishib. French ib. Friar's chicken 37 Gibletib. Gravy 38 Hare ib. Hessian 39 Mock-turtle ib. Mulligatawny 41 Onion 42Ox-head 43 Green pea ib. Winter pea44 Pea 45 Portable 46 Potato ib. Rabbitib. Root ib. Scotch leek 47 Soup, tobrown or colour ib. Soups and brownsauces, seasoning for ib. Soups ib. without meat 48for the poor 49andbouilli ib. Soupe a-la-reine ib.maigre50Sante 51 Spanish ib. Turnip 52 Vealib. Vegetable ib. Vermicelli 53 WestIndia, or pepper-pot ib. White 54BROTHS.Broth for the poor 57sick ib. Barley58 Chervil ib. Hodge-podge ib. Leekporridge ib. Madame de Maillet's ib.Mutton 59 Pork ib. Pottage ib. Scotchpottage ib. Scotch 60 Turnip ib. Veal ib.FISH.Carp and tench 63 , to stew ib. Cod, tostew 64 , ragout ofib. , head, to boil ib.Crab, to dress 64or lobster, to butterib. , to stew 65 Crawfish, to make redib. Eels, to broil whole ib. , to collar 65 ,to fry 66 , to pot ib. , to pickle ib. , toroast ib. , to spitchcock ib. , to stew 67Fish, to recover when tainted ib. , ingeneral, to dress 68 , to dress in sauceib. , hashed in paste ib. , to cavietch ib.Gudgeon ib. Haddock, to bake ib. pudding 69 Herring ib. Lampreys topot ib. Lobsters, to butter 70 , tofricassee ib. , to hash ib. , to pot 71 , tostew ib.curry powder ib.pates ib. salad 72 Mackarel a la maitre d'hotel ib. , to boil ib. , to broil ib. , to collar ib. , tofry ib. , to pickle ib. , to pot ib. , tosouse 73pie ib. Mullet, to boil ib. , tobroil ib. , to fry ib. Oysters, to stew ib. ,ragout 74 , to pickle ib.pates ib. Oysterloaves 75pie ib. Perch, to fricassee 76Pike, to dress ib. , stuffed, to boil ib. , toboil a-la-Francaise ib. , to broil ib. , inCourt Bouillon 77 , fricandeau ib. ,German way ofdressing ib. , to pot ib. ,to roast 78 , au souvenir ib. , a la Tatareib. Salmon, to dress ib. , en caisses ib. , ala poele 79 Scallops ib. Shrimps, to potib. Smelts, to fry ib. , to pickle ib. , topot 80 Soles, to boil ib. , to boil a-la-Francaise ib. , to stew ib. Water Souchiib. Sprats, to bake 81 Sturgeon, to roastib. Turbot, to dress ib. , plain boiled 82 , to boil ib. , to boil in gravy ib. , to boilin Court Bouillon with capers ib. , tofry 83or barbel, glazed ib. , en gras ib. ,or barbel, en maigre ib. Turtle, to dress84 Whiting, to dry ib.MADE DISHES.Asparagus forced in French rolls 85Eggs, to dress ib. , buttered ib. , Scotch86 , for second course ib. , to fry asround as balls ib. , fricassee ofib. , a lacreme ib. Ham, essence of87Maccaroni in a mould ofpie-crust ib. ib. Omelets 89 , asparagus 90 , Frenchib. Ragout for made dishes ib.Trouhindella ib.MEATS AND VEGETABLES.Artichokes, to fricassee 91 Bacon, tocure ib. Barbicue ib. Beef, alamode 92in the French manner ib. , rump, withonions 93 , rump, to bake ib. , rump,cardinal fashion ib. , sausage fashion 94 , ribs and sirloin ib. , ribs, en papillotesib. , brisket, stewed German fashion 95 , to bake ib. , bouilli ib. , relishing 96 ,to stew ib. , cold, to dress 97 , coldboiled, to dress ib. , cold, to pot ib. steaks, to broil ib. and oysters 98 (rump steaks) broiled, with onion gravyib.steaks, to stew 98olives 99 , picklefor ib. , to salt ib. , to dry 100 , hung ib. , for scraping 101 , Italian ib. , red ib. ,collar of102 Bisquet, to make ib.Boar's-head, to dress whole 103 Brawn,to keep ib. Hog's-head, like brawn ib.Mock-brawn ib. Cabbage, farced 104Calf's-head ib. , like turtle ib. , to hash105 , fricassee 106 , to pickle ib.liver107 Cauliflowers with white sauce ib.Celery, to stew ib.a-la-creme ib.Collops, Scotch ib. , brown Scotch 108 , white ib. , to mince 109ofcold beefib. Cucumbers, to stew ib. Curry-powder ib. , Indian 110 Farcie 112Forcemeat ib. Fricandeau 113 Ham, tocure ib. , Westphalia, to cure 117 ,English, to make like Westphalia 119 ,green 120 , to prepare for dressingwithout soaking ib. , to dress ib. , toroast 121 , entree ofib. , toasts ib.andchicken, to pot ib. Herb sandwiches122 Hog's puddings, black ib., whiteib. Kabob, an Indian ragout 123 Lamb,leg, to boil 124, with forcemeat ib. ,shoulder of, grilled ib. , to ragout ib. ,to fricassee ib. Meat, miscellaneousdirections respecting 125 , general rulesfor roasting and boiling ib. , halfroasted or under done ib. Mustard tomake 126 Mutton, chine, to roast ib. chops, to stew ib.cutlets ib., withonion sauce ib.hams, to make 127 ,haricot 127 , leg ib. , leg, in the Frenchfashion ib. , or beef, leg, to hash 128 ,loin, to stew ib. , neck, to roast ib. ,neck, to boil ib. , neck, to fry 129 ,saddle, and kidneys ib. , shoulder, toroast in blood ib. , shoulder or leg, withoysters ib. , roasted, with stewedcucumbers ib. , to eat like venison 130 ,in epigram ib. Mushrooms to stewbrown ib. Newmarket John ib. Ox-cheek to stew ib. Ox-tail ragout 131Peas to stew ib. , green, to keep tillChristmas 132 Pickle, red, for any meatib. Pie, beef-steak ib. , calf's-head ib. ,mutton or grass-lamb ib. , veal 133 ,veal and ham ib. , veal olive ib. , beefolive ib. Pig, to barbicue ib. , to collarib. , to collar in colours 134 , to pickleor souse ib. , to roast ib. , to dress lamb-fashion ib. Pigs'-feet and ears, fricasseeof135, ragout ofib. Pig's-head, toroll ib. Pilaw, an Indian dish ib. Pork, tocollar 136 , to pickle ib. , chine, to stuffor roast ib.cutlets 137 , gammon, toroast ib. , leg, to broil ib. , spring, toroast ib. Potatoes, to boil ib. , to bake138 Potato balls ib. Potatoes, croquetsofib. , to fry ib. , to mash 139 , Frenchway ofcooking ib. , a-la-maitre d'hotelib. Rice to boil ib. Rissoles ib. Rice 140Robinson, to make a 141 Salad, to dressib. Sausages, Bologna ib. , English ib. ,Oxford 142 , for Scotch collops ib. ,veal ib. , without skins 143 Spinach, thebest mode ofdressing ib. , to stew ib.Sweetbreads, ragout of144 Savourytoasts, to relish wine 144 Tomato, to eatwith roast meat 145 Tongues, to cure ib. , to smoke 146 , to bake ib. , to boil ib. ,to pot ib.and udder to roast 147 ,sheep's, or any other, with oysters ib.Tripe, to dress ib. , to fricassee ib.Truffles and morels, to stew ib. Veal, toboil 148 , to collar ib. , to roast ib. ,roasted, ragout ofib. , to stew 149 ,with rice, to stew ib. , served in paperib. , bombarded ib.balls 150 , breast ib. , breast, with cabbage and bacon ib. ,breast, en fricandeau ib. , breast, glazedbrown ib. , breast, stewed with peas 151 , breast, ragout ib.collops, with oysters151collops, with white sauce 152 cutlets, to dress ib.cutlets, larded ib. ,fillet, to farce or roast ib. , fillet, to boil153 , halfa fillet, to stew ib. , knuckle,white ib. , knuckle, ragout ib. , leg, andbacon, to boil 154 , loin, to roast ib. ,loin, to roast with herbs ib. , loin,fricassee ofib. , loin, bechamel 155 ,neck, stewed with celery ib.olives ib. rumps 156 , shoulder, to stew ib.steaksib.sweetbreads, to fry ib.sweetbreads,to roast 157 Vegetables, to stew ib.Venison, haunch, to roast ib. , to boilib. , haunch, to broil 158 , to recoverwhen tainted ib. , red deer, to pot ib. ,excellent substitute for ib. Water-cresses,to stew 159POULTRY.Chicken, to make white 161 , tofricassee ib. , white fricassee of162 , orfowl, cream of163 , to fry ib. , to heatib. , dressed with peas ib.and ham,ragout ofib. , or ham and veal pates164 Duck, to boil ib. , to boil a-la-Francaise ib. , a-la-braise ib. , to hash165 , to stew with cucumbers ib. , tostew with peas ib. Fowls, to fatten in afortnight ib. , to make tender ib. , toroast with anchovies ib. , with rice,called pilaw ib. , to hash 166 , to stewib. Goose, to stuffib. , liver of, to dressib. Pigeons, to boil ib. , to broil 167Pigeons, to jug 167 , to pot ib. , to stewib. , biscuit of168 , en compote ib. , ala crapaudine 169 , in disguise ib. , infricandeau ib. , aux poires 170 ,pompeton ofib. , au soleil ib. , a laTatare, with cold sauce 171 , surtout ofib. Poultry, tainted, to preserve ib.Pullets, with oysters ib. , to bone andfarce 172 Rabbits, to boil ib. , to boilwith onions ib. , brown fricassee ofib. ,white fricassee ofib. Turkey, to boil173with oysters ib.a la daube ib. ,roasted, delicate gravy for 174or vealstuffing ib.GAME.Hare, to dress 175 , to roast ib. , to hash176 , to jug ib. , to mince 177 , to stewib.stuffing ib. Partridge, to boil 177 ,to roast ib. , a la paysanne ib. , a laPolonaise ib. , a la russe 178 , rolled ib. ,stewed ib. , salme ofib. , to pot 179 pie ib. Pheasant, to boil ib. , with whitesauce 180 , a la braise ib. , a l'Italienneib. Pheasant, pure of181 Widgeon, todress ib. Wild-duck, to roast ib.Woodcocks and snipes, to roast ib. , a laFrancaise ib. , to pot ib.SAUCES.Anchovy, essence of183pickle ib. sauce ib. , to recover ib. Bacchanaliansauce 184 Bechamel ib. Beefbouilli,sauce for ib.a la russe, sauce for 185Bread sauce ib. for pig ib. Browningfor made dishes ib. Butter, to burn 186 , to clarify ib. , plain melted ib. , tothicken for peas ib. Caper sauce 187Carp sauce ib. , light brown sauce forib.and tench, sauce for ib. , whitesauce for ib. , or tench, Dutch sauce for188sauce for fish ib. Cavechi, anIndian pickle ib. Celery sauce, white189, brown ib. Chickens, boiled, saucefor ib.or game, sauce for ib. , whitesauce for ib. Consomme ib. Creamsauce for white dishes 190 Cullis, tothicken sauces ib. , brown ib. , a la reineib. , turkey 191ofveal, or other meatib. Dandy sauce, for all sorts ofpoultryand game ib. Devonshire sauce 192Ducks, sauce for ib. Dutch sauce ib. sauce for fish ib.sauce for meat or fishib.sauce for trout 193 Egg sauce ib.Exquisite, the ib. Fish sauce ib.sauce,excellent white 196 , white sauce for,with capers and anchovies ib. , stock ib.Forcemeat balls for sauces ib. Fowls,white sauce for 197ofall kinds, orroasted mutton, sauce for ib. Generalsauce 198 Genoese sauce, for stewedfish ib. German sauce 198 Gravy, beefib.beef, to keep 199 , brown ib. Greensauce, for green geese or ducklings ib.Ham sauce 200 Hare or venison sauceib. Harvey's sauce ib. Hashes or fish,sauce for ib. , white, or chickens, saucefor ib. Horseradish sauce ib. Italiansauce 201 Ketchup ib. Lemon sauce ib.Liver sauce for boiled fowls ib. Lobstersauce ib. Marchioness's sauce 202 Meatjelly for sauces ib. Mixed sauce ib.Mushroom ketchup 203sauce 204Mutton, roasted, sauce for ib. Onionsauce ib., brown ib. Oyster sauce ib.Pepper-pot ib. Pike sauce 205 Piquante,sauce ib. Poivrade sauce 206 Poorman's sauce ib. Quin's fish sauce ib.Ragout sauce ib. Ravigotte, sauce ib., ala bourgeoise ib. Relishing sauce 207Remoulade, sauce ib. Rice sauce 208Richmond sauce ib. Roast meat, saucefor ib. Robert, sauce ib. Salad sauce ib.Shalot sauce 209 Spanish sauce ib.Steaks, sauce for ib. Sultana sauce ib.Tomato ketchup ib.sauce 210 Turkey,savoury jelly for ib.or chicken sauce211or fowl, boiled, sauce for ib.Venison sauce ib., sweet ib. Walnutketchup ib. White sauce 213winesweet sauce ib.CONFECTIONARY.Almacks 215 Almond butter ib. cheesecakes ib.cream 216paste ib. puffs 217 Angelica, to candy ib. Apples,to do ib. , (pippins) to candy ib. ,(pippins) to dry ib. , to preserve green218 , (golden pippins) to preserve ib. ,(crabs) to preserve ib. , (Siberian crabs)to preserve, transparent ib. , (goldenpippins) to stew ib. , cheese 219 ,conserve ofib. , demandon ib. , fraiseib. , fritters 220 , jelly ib. , (crab) jam orjelly 221 , (pippin or codling) jelly ib. and pears, to dry ib. Apricots in brandy222chips ib.burnt cream ib. , to dryib. , jam 223and plum jam ib.paste ib. , to preserve ib. , to preserve whole 224 , to preserve in jelly ib. Bances, Frenchib. Barberries, to preserve 225 Biscuitsib. , Dutch ib. , ginger 226 , lemon ib. ,ratafia ib. , table ib. Blancmange ib. ,Dutch 227 Bread ib. , diet ib. , potato228 , rice ib. , rye ib. , Scotch, short ib.Loaves, buttered ib. Loaf, egg 229 Bunsib. , Bath 230 , plain ib. Butter, to makewithout churning ib. , black ib. ,Spanish 231 Cake ib. , excellent ib. ,great ib. , light ib. , nice ib. , plain 232 ,very rich 232 , without butter ib. ,almond ib. , almond, clear 233 , apple234 , apricot clear ib. , biscuit ib. , breadib. , breakfast 235 , breakfast, excellentib. , breakfast, Bath ib. , butter ib. ,caraway 236 , caraway, small 237 ,cocoa-nut ib. , currant, clear ib. , egg ib. , enamelled ib. , Epsom ib. , ginger 238 ,ginger, or hunting ib. , gooseberry, clearib. , Jersey ib. , Jersey merveilles ib. ,London wigs 239 , onion ib. , orangeib. , orange clove ib. , orange-flower240 , plum ib. , plum, clear ib. ,Portugal ib. , potato ib. , pound ib. ,pound davy 242 , quince, clear ib. ,ratafia ib. , rice ib. , rock 243 , royal ib. ,Savoy or sponge ib. , seed ib. ,Shrewsbury 244 , sponge 245 , sugar ib. , sugar, little ib. , sweet ib. , tea ib. , tea,dry 246 , thousand ib. , Tunbridge ib. ,veal ib. , Yorkshire 247 Calves'-foot jellyib. Cheese, to make ib. , the best in theworld 248 , to stew 249 , cream ib. ,cream, Princess Amelia's ib. , cream,Irish ib. , rush 250 , winter cream ib. ,cream, to make without cream ib. ,damson ib. , French 251 , Italian ib. ,lemon ib. Cheesecakes ib. , almond 253 , cocoa-nut ib. , cream ib. , curd 254 ,lemon ib. , orange ib. , Scotch ib.Cherries, to preserve 255 , to preserve(Morella) ib. , brandy 256 , to dry ib. ,dried, liquor for ib. Cherry jam 257Cocoa jam ib. Cocoa-nut candy ib.Coffee, to roast ib. , to make the foreignway ib. Cream, to make rise in coldweather 258 , to fry ib. , and curd,artificial ib. , ofrice 259 , almond ib. ,barley ib. , French barley ib. , chocolate260 , citron ib. , clotted ib. , coffee ib. ,eringo ib. , fruit 261 , preserved fruit ib. , Italian ib. , lemon ib. , lemon, withoutcream 262 , lemon, frothed ib. , orangeib. , orange, frothed 263 , Imperial,orange ib. , pistachio ib. , raspberry ib. ,ratafia ib. , rice ib. , runnet whey 264 ,snow ib. , strawberry ib. , sweetmeat ib. , whipt ib. Cucumbers, to preservegreen ib. Curd, cream 265 , lemon ib. ,Paris ib. Currants, to bottle ib. , orbarberries, to dry 266 , to ice ib. , white,to preserve ib. Currant jam 267 , jelly,black or red ib. , juice ib. , paste 268Custard ib. , almond 269 Damsons, tobottle ib. , to dry ib. , to preservewithout sugar 269 Dripping, to clarifyfor crust ib. Dumplings ib. , currant270 , drop ib. , kitchen hard ib. , yest ib.Eggs 271 , whites ofib. Figs, to dry ib.Flowers, small, to candy ib. , in sprigs,to candy 272 Flummery, Dutch ib. ,hartshorn ib. Fondues 273 Fritters,Yorkshire ib. Fruit, to preserve ib. , topreserve green ib. , ofall sorts, to scaldib. Gingerbread 274 , thick 275 , cakesor nuts ib. Gooseberries, to bottle ib. ,in jelly ib. , to preserve 276 , paste of277 Grapes, to dry ib. , to preserve ib.Greengages, to preserve ib. Hartshornjelly 278 Hedgehog ib. Ice and cream ib. , lemon 279 Iceing for cakes ib.Jaunemange ib. Jelly, coloured ib. ,Gloucester 280 , lemon ib. , nourishingib. , orange ib. , restorative 281 ,strawberry ib. , wine ib. Lemons orSeville oranges, to preserve 282 Lemoncaudle ib.or chocolate drops ib.puffs283tart ib. , solid ib. , syrup ofib.Macaroons ib. Marmalade, citron ib. ,cherry 284 , orange ib. , Scotch, orange285 , red quince ib. , white quince 286Marchpane ib. Marrow pasties 287Melons or cucumbers, to preserve ib.Melon compote ib. Mince-meat ib. without meat 288 , lemon 289Mirangles ib. Moss ib. Muffins 290Oranges, to preserve ib. , Seville, topreserve 291 Orange butter ib. , candiedib.cream ib.jelly 292paste ib.puffsib.sponge 293and lemon syrup ib.Oranges for a tart ib. Orange tart ib.Panada 294 Pancakes ib. , French 295 ,Grillon's ib. , quire ofpaper ib. , rice ib.Paste ib. , for baking or frying ib. , forpies 296 , for raised pies ib. , for tarts ib. , for tarts in pans ib. , for small tartletsib. , potato ib. , rice 297 , royal ib. ,short or puffib. , short ib. , short, withsuet 298 , sugar ib. Peaches, to preservein brandy ib. Pears, to pot 299 , to stew300 Pie, chicken ib. , giblet ib. ,common goose ib. , rich goose ib. , hamand chicken ib. , hare 301 , lumber ib. ,olive ib. , partridge ib. , rich pigeon 302 , high veal ib. , vegetable ib. , YorkshireChristmas ib. Pineapple, to preserve inslices ib.chips 303 Plums, to dry greenib. , green, jam ofib. , great white, topreserve 304 Posset ib. , sack ib. , sack,without milk ib. , sack, or jelly 305Puffs ib. , cheese ib. , chocolate ib. ,German ib. , Spanish 306 Pudding ib. ,good ib. , very good ib. , excellent 307 ,plain ib. , scalded 307 , sweet ib. , allthree ib. , almond ib. , amber 308 ,Princess Amelia's ib. , apple-mignon ib. , apple ib. , arrow-root 309 , pearl barleyib. , batter ib. , plain batter ib. , Norfolkbatter 310 , green bean ib. , beef-steakib. , bread ib. , bread, rich 311 , breadand butter ib. , raisin-bread ib. ,buttermilk ib. , carrot ib. , Charlotte 312 , cheese ib. , citron ib. , cocoa-nut ib. ,college 313 , new college ib. , cottage314 , currant ib. , custard ib. , fish 315 ,French ib. , gooseberry ib. , hunters'316 , jug ib. , lemon ib. , small lemon ib. , maccaroni ib. , marrow ib. ,Nottingham 317 , oatmeal ib. , orangeib. , paradise 318 , pith 319 , plum ib. ,plum, rich 320 , potato ib. , Pottinger's321 , prune ib. , quaking ib. , ratafia 322 , rice ib. , plain rice ib. , ground rice 323 , rice, hunting ib. , kitchen rice ib. , riceplum ib. , small rice ib. , Swedish rice ib. , rice white pot 324 , sago ib. , spoonfulib. , plain suet ib. , tansy ib. , tapioca325 , neat's tongue ib. Quatre fruits ib.Quinces, to preserve ib. Ramaquins 326Raspberries, to preserve 327 , topreserve in currant jelly ib. , jam 328 ,paste ib. Rice crust, apple tart with 329Rolls ib. , excellent ib. , little 330 ,breakfast ib. , Brentford ib. , Dutch ib. ,French 331 , Milton 332 Runnet ib.Rusks ib. , and tops and bottoms ib.Sally Lunn 333 Slipcote ib. Souffle ib. ofapples and rice ib. Strawberries, topreserve for eating with cream 334Strawberries, to preserve in currant jelly334 , to preserve in gooseberry jelly 335 , jam ib. Sugar, to clarify ib. Syllabub336 , everlasting ib. , solid ib. , whipt ib.Taffy 337 Trifle ib. Trotter jelly ib. Vealand ham pates ib. Venison pasty 338Vol-au-vent ib. Wafers ib. , sugar ib.Walnuts, to preserve ib. , white ib.Whey, mustard ib. Yest ib. , excellent340 , potato ib.PICKLES.General Directions 341 Almonds, greenib. Artichokes ib. , to boil in winter ib.Asparagus 342 Barberries ib. Beet-rootib.and turnips 343 Cabbage ib. , red ib.Capers 344 Capsicum ib. Cauliflowerib. Clove gilliflower, or any otherflower, for salads ib. Codlings ib.Cucumbers 345 , large, mango of346 ,sliced ib. , stuffed ib. , to preserve 347French beans 348 Herrings, to marinate349 , red, trout fashion ib. India pickle,called Picolili ib. Lemons 350 , ororanges 352 Mango cossundria 353Melons ib. , to imitate mangoes ib. , orcucumbers, as mangoes ib. Mushrooms354 , brown 356 , to dry ib. , liquor andpowder ib. Mustard pickle ib.Nasturtiums 357 Onions ib. , Spanish,mango of358 Orange and lemon-peelib. Oysters ib. Peaches, mango of359Purslain, samphire, broom-buds, &c.360 Quinces ib. Radish pods ib.Salmon 361 , to marinate 362 Samphireib. Smelts ib. Suckers ib. Vinegar, forpickling ib. , camp 363 , Chili ib. , elder-flower ib. , garlic 364 , gooseberry ib. ,plague or four thieves' 365 , raisin ib. ,raspberry ib. Walnuts, black 366 , green367 , ketchup ofib.WINES, CORDIALS, LIQUEURS, &c.Ale, to drink in a week 369 , very rareib. , orange ib. Aqua mirabilis 370Bitters ib. Cherry brandy ib. Cherrywater, cordial ib. Cordial, very fine 371Cup ib. Elder-flower water ib. Elder-berry syrup ib. Ginger beer 372Imperial 373 Lemonade ib. , clarified374 , milk ib. , transparent ib. Lemonwater ib. Mead ib. Mithridate brandy375 Nonpareil ib. Noyau 376 Orangejuice ib. Oranges, or lemons, spirit ofib. Orange-water, cordial ib. Orgeat ib.Punch, excellent 377 , milk ib. , Norfolkib. , Roman 378 Raspberry liqueur ib. vinegar ib. Ratafia brandy ib. Shrub 379 , currant ib. Spruce beer ib. Wine,bittany 379 , champagne, sham 380 ,cherry ib. , cowslip ib. , currant 381 ,currant, or elder 382 , currant, black ib. , currant, red ib. , currant, red or whiteib. , damson 383 , elder ib. , elderflower 385 , frontiniac, sham ib. , mixedfruit ib. , ginger ib. , gooseberry 386 ,grape 387 , lemon 388 , madeira, shamib. , orange ib. , port, sham 389 , raisinib.THE LADY'S OWN COOKERYBOOK.GENERAL DIRECTIONS.The following directions may appeartrite and common, but it is ofthegreatest consequence that they bestrictly observed:Attend to minute cleanliness. Neverwipe a dish, bowl, or pan, with a halfdirty napkin, or give the vessel a mererinse in water and think that it is thenfit for use. See that it be dried and purefrom all smell before you put in anyingredient.Never use the hands when it is possibleto avoid it; and, when you do, have aclean basin ofwater to dip them in,and wipe them thoroughly several timeswhile at work, as in mixing dough, &c.Use silver or wooden spoons; the latterare best for all confectionery andpuddings. Take care that the variousspoons, skewers, and knives, be notused promiscuously for cookery andconfectionery, or even for differentdishes ofthe same sort.Ifan onion is cut with any knife, or liesnear any article ofkitchen use, thatarticle is not fit for service till it hasbeen duly scoured and laid in the openair. The same remark applies to verymany strong kitchen herbs. This pointis scarcely ever enough attended to.In measuring quantities, be extremelyexact, having always some particularvessel set apart for each ingredient (bestofearthenware, because such cannotretain any smell) wherewith to ascertainyour quantities. Do nothing by guess,how practised soever you may deemyourselfin the art: nor say "Oh! I wantnone ofyour measures for such a thingas a little seasoning," taking a pinchhere and there. Be assured you willnever in that way make a dish, or asauce, twice in the same manner; it maybe good by chance, but it will always be achance, and the chances are very muchagainst it; at all events it will not beprecisely the same thing, and precision isthe very essence ofgood cookery.The French say Il faut que rien nedomineNo one ingredient mustpredominate. This is a good rule toplease general taste and great judges;but, to secure the favour ofa particularpalate it is not infallible: as, in a goodherb soup, for instance, it may betterdelight the master or mistress that someone herb or savoury meat shouldpredominate. Consult, therefore, thepeculiarities ofthe tastes ofyouremployer; for, though a dish may be agood dish ofits kind, ifit is not suitedto the taste ofthe eater ofwhat avail isit?Let not the vanity ofthe cook induceyou to forget the duty ofa servant,which is, in the first place, to please hismaster: be particular, therefore, inenquiring what things please youremployer. Many capital cooks will befound for great feasts and festivals, butvery few for every-day service, becausethis is not "eye-service," but the serviceofprinciple and duty. Few, indeed,there are who will take equal pains tomake one delicate dish, one smallexquisite dinner, for the three hundredand sixty-five days in the year; yet this isby far the most valuable attainment ofthe two.The great secret ofall cookery consistsin making fine meat jellies; this is doneat less expence than may be imaginedby a careful, honest cook. For thispurpose let all parings ofmeats ofevery kind, all bones, however dry theymay appear, be carefully collected, andput over a very slow fire in a smallquantity ofwater, always adding a littlemore as the water boils down. Skimthis juice when cool: and, havingmelted it a second time, pass it througha sieve till thoroughly pure: put no saltor pepper; use this fine jelly for anysauce, adding herbs, or whateversavoury condiments you think proper,at the time it is used.Be careful all summer long to dryvegetables and herbs. Almost everyherb and vegetable may be dried andpreserved for winter use; for on thesemust chiefly depend all the variedflavours ofyour dishes. Mushroomsand artichokes strung on a string, witha bit ofwood knotted in between eachto prevent their touching, and hung in adry place, will be excellent; and everyspecies ofculinary herb may bepreserved either in bottles or paperbags.A CATALOGUE OF THINGS INSEASON.JANUARY.Fish.Cod, skate, thornback, salmon, soles,eels, perch, carp, tench, flounders,prawns, lobsters, crabs, shrimps,cockles, muscles, oysters, smelts,whiting.Game and Poultry.Hares, pheasants, partridges, wildducks, widgeon, teal, capons, pullets,fowls, chickens, squab-pigeons, tamerabbits, woodcocks, snipes, larks,blackbirds, and wood-pigeons.Fruit.Portugal grapes, the Kentish russet,golden French kirton, Dutch pippins,nonpareils, pearmains, russettingapples, and all sorts ofwinter pears.Roots and Vegetables.Many sorts ofcabbages, savoys,sprouts, and greens, parsnips, carrots,turnips, potatoes, celery, endive,cabbage-lettuces, leeks, onions,horseradish, small salad under glasses,sweet herbs, and parsley, green andwhite brocoli, beet-root, beet-leavesand tops, forced asparagus, cucumbersin hotbeds, French beans and peas inthe hothouse.FEBRUARY.Fish.Cod, skate, thornback, salmon,sturgeon, soles, flounders, whitings,smelts, crabs, lobsters, prawns, shrimps,oysters, eels, crawfish, carp, tench, andperch.Game and Poultry.Hares and partridges till the 14th.Turkeys, capons, pullets with eggs,fowls, chickens, tame rabbits,woodcocks, snipes, all sorts ofwild-fowl, which begin to decline in thismonth.Fruit.Nearly the same as last month.Roots and Vegetables.The same as last month.MARCH.Fish.Cod and codlings, turbot, salmon,skate, thornback, smelts, soles, crabs,lobsters, prawns, flounders, plaice,oysters, perch, carp, tench, eels,gudgeons, mullet, and sometimesmackerel, comes in.Poultry.Turkeys, pullets, fowls, chickens,ducklings, tame rabbits, pigeons,guinea-fowl.Fruit.Pineapples, the golden ducket, Dorsetpippins, rennetings, Loan's pearmain,nonpareils, John apples, the laterbonchretien and double-blossom pears.Roots and Vegetables.Carrots, parsnips, turnips, potatoes,beet, leeks, onions, green and whitebrocoli, brocoli sprouts, brown andgreen cole, cabbage sprouts, greens,spinach, small salad, parsley, sorrel,corn salad, green fennel, sweet herbs ofall sorts, cabbage lettuces, forcedmushrooms, asparagus forced,cucumbers in hotbeds, French beansand peas in hothouses, and youngradishes and onions.APRIL.Fish.Salmon, turbot, mackerel, skate,thornback, red and grey mullet, gurnets,pipers, soles, lobsters, oysters, prawns,crawfish, smelts, carp, perch, pike,gudgeons, eels, and plaice.Game and Poultry.Pullets, fowls, chickens, ducklings,pigeons, tame rabbits, and sometimesyoung leverets, guinea-fowl.Fruit.A few apples and pears, pineapples,hothouse grapes, strawberries, cherries,apricots for tarts, and greengooseberries.Roots and Vegetables.Carrots, potatoes, horseradish, onions,leeks, celery, brocoli sprouts, cabbageplants, cabbage lettuce, asparagus,spinach, parsley, thyme, all sorts ofsmall salads, young radishes andonions, cucumbers in hotbeds, Frenchbeans and peas in the hothouse, greenfennel, sorrel, chervil, and, iftheweather is fine, all sorts ofsweet herbsbegin to grow.MAY.Fish.Turbot, salmon, soles, smelts, trout,whiting, mackerel, herrings, eels, plaice,flounders, crabs, lobsters, prawns,shrimps, crawfish.Game and Poultry.Pullets, fowls, chickens, guinea-fowl,green geese, ducklings, pigeons, tamerabbits, leverets, and sometimes turkeypoults.Fruit.Strawberries, green apricots, cherries,gooseberries, and currants, for tarts,hothouse pineapples, grapes, apricots,peaches, and fine cherries.Roots and Vegetables.Spring carrots, horseradish, beet-root,early cauliflower, spring cabbage,sprouts, spinach, coss, cabbage, andSilesia lettuces, all sorts ofsmall salads,asparagus, hotspur beans, peas, fennel,mint, balm, parsley, all sorts ofsweetherbs, cucumbers and French beansforced, radishes, and young onions,mushrooms in the cucumber beds.JUNE.Fish.Turbot, trout, mackerel, mullet, salmon,salmon trout, soles, smelts, eels,lobsters, crabs, crawfish, prawns, andshrimps.Game and Poultry.Spring fowls, and chickens, geese,ducks, turkey poults, young wild andtame rabbits, pigeons, leverets, andwheatears.Fruit.Pineapples, currants, gooseberries,scarlet strawberries, hautboys, severalsorts ofcherries, apricots, and greencodlings.Roots and Vegetables.Young carrots, early potatoes, youngturnips, peas, garden beans,cauliflowers, summer cabbages,spinach, coss, cabbage, and Silesialettuces, French beans, cucumbers,asparagus, mushrooms, purslain,radishes, turnip-radishes, horseradish,and onions.JULY.Fish.Turbot, salmon, salmon trout, Berwickand fresh water trout, red and greymullet, Johndories, skate, thornback,maids, soles, flounders, eels, lobsters,crawfish, prawns, and shrimps.Game and Poultry.Leverets, geese, ducks and ducklings,fowls, chickens, turkey poults, quails,wild rabbits, wheatears, and young wildducks.Fruit.Pineapples, peaches, apricots, scarletand wood strawberries, hautboys,summer apples, codlings, summer pears,green-gage and Orleans plums, melons,currants, gooseberries, raspberries,cherries ofall kinds, and green walnutsto pickle.Roots and Vegetables.Carrots, potatoes, turnips, onions,cauliflowers, marrowfat and other peas,Windsor beans, French beans,mushrooms, sorrel, artichokes, spinach,cabbages, cucumbers, coss and cabbagelettuces, parsley, all sorts ofsweet andpotherbs, mint, balm, salsify, and fieldmushrooms.AUGUST.Fish.Codlings, some turbot, which goes outthis month, skate, thornback, maids,haddock, flounders, red and greymullet, Johndories, pike, perch,gudgeons, roach, eels, oysters, crawfish,some salmon, salmon trout, Berwickand fresh water trout.Game and Poultry.Leverets, geese, turkey poults, ducks,fowls, chickens, wild rabbits, quails,wheatears, young wild ducks, and somepigeons.Fruit.Pineapples, melons, cherries, apricots,peaches, nectarines, apples, pears, allsorts ofplums, morella cherries,filberts and other nuts, currants,raspberries, late gooseberries, figs, earlygrapes, mulberries, and ripe codlings.Roots and Vegetables.Carrots, parsnips, turnips, potatoes,onions, horseradish, beet-root, shalots,garlic, cauliflower, French beans, laterpeas, cucumbers, cabbages, sprouts,coss lettuce, endive, celery, parsley,sweet herbs, artichokes, artichokesuckers, chardoons, mushrooms, and allsorts ofsmall salads.SEPTEMBER.Fish.Cod, codlings, skate, thornback,haddocks, soles, whitings, herringscome in full season, salmon, smelts,flounders, pike, perch, carp, tench, eels,lampreys, oysters, cockles, muscles,crawfish, prawns, and shrimps.Game and Poultry.Hares, leverets, partridges, quails, youngturkeys, geese, ducks, capons, pullets,fowls, chickens, pigeons, wild and tamerabbits, wild ducks, widgeon, teal,plover, larks, and pippets.Fruit.Pineapples, melons, grapes, peaches,plums, nectarines, pears, apples, quinces,medlars, filberts, hazel nuts, walnuts,morella cherries, damsons, white andblack bullace.Roots and Vegetables.Carrots, parsnips, potatoes, turnips,leeks, horseradish, beet-root, onions,shalots, garlic, celery, endive, coss andcabbage lettuces, artichokes, Frenchbeans, latter peas, mushrooms,cucumbers, red and other cabbages,cabbage plants, Jerusalem artichokes,parsley, sorrel, chervil, thyme, all sortsofsweet herbs, mint, balm, all sorts ofsmall salad.OCTOBER.Fish.Cod, codlings, brill, haddocks, whiting,soles, herrings, cole-fish, halibut, smelts,eels, flounders, perch, pike, carp, tench,oysters, cockles, muscles, lobsters, crabs,crawfish, prawns, and shrimps.Game and Poultry.Hares, leverets, pheasants, partridges,moor-game, grouse, turkeys, geese,ducks, capons, pullets, fowls, chickens,pigeons, wild and tame rabbits, all sortsofwild-fowl, larks, plovers, woodcocks,snipes, wood-pigeons, pippets.Fruit.Pineapples, peaches, grapes, figs,medlars, all sorts offine apples andpears, white plums, damsons, white andblack bullace, quinces, filberts, walnuts,and chesnuts.Roots and Vegetables.Carrots, parsnips, potatoes, turnips,leeks, horseradish, onions, shalots,garlic, beet-root, artichokes, lattercauliflowers, red and white cabbages,savoys, cabbage plants, green and whitebrocoli, chardoons, green and browncole, celery, endive, spinach, sorrel,chervil, parsley, purslain, all sorts ofsweet herbs, coss and cabbage lettuces,rocambole, and all sorts ofsmall salads.NOVEMBER.Fish.Cod, salmon, herrings, barbel, halibut,smelts, flounders, whiting, haddock,pipers, gurnets, pike, perch, carp, tench,eels, lobsters, crabs, oysters, muscles,cockles, crawfish, prawns, and shrimps.Game and Poultry.The same as last month.Fruit.Pineapples, all sorts ofwinter pears,golden pippins, nonpareils, all sorts ofwinter apples, medlars, white and blackbullace, and walnuts kept in sand.Roots and Vegetables.Turnips, potatoes, carrots, parsnips,beets, chardoons, onions, shalots, garlic,rocambole, cauliflowers in thegreenhouse, red and other cabbages,savoys, cabbage plants, winter spinach,forced asparagus, late cucumbers,forced mushrooms, parsley, sorrel,chervil, thyme, all sorts ofsweet herbs,celery, endive, cabbage lettuces, brownand green cole, and all sorts ofsmallsalads under glasses.DECEMBER.Fish.Cod, codlings, halibut, skate, sturgeon,soles, salmon, gurnets, haddock,whiting, sometimes turbots come withthe soles, herrings, perch, pike, carp,tench, eels, lobsters, crabs, crawfish,muscles, cockles, prawns, shrimps,Thames flounders, and smelts.Game and Poultry.Hares, pheasants, partridges, moor orheath game, grouse, turkeys, geese,capons, pullets, fowls, chickens, all sortsofwild-fowl, wood cocks, snipes, larks,wild and tame rabbits, dottrels, wood-pigeons, blackbirds, thrushes, ploverboth green and grey.Fruit.All sorts ofwinter pears and apples,medlars, chesnuts, Portugal grapes andgrapes hung in the room, and walnutskept in sand.Roots and Vegetables.Same as the last month.* * * * *Beef, mutton, and veal, are in season allthe year; house lamb in January,February, March, April, May, October,November, and December. Grass lambcomes in at Easter and lasts till April orMay; pork from September till April orMay; roasting pigs all the year; buckvenison in June, July, August, andSeptember; doe and heifer venison inOctober, November, December, andJanuary.GENERAL RULES FOR A GOODDINNER.There should be always two soups,white and brown, two fish, dressed andundressed; a bouilli and petits-pates;and on the sideboard a plain roast joint,besides many savoury articles, such ashung beef, Bologna sausages, pickles,cold ham, cold pie, &c. some or all ofthese according to the number ofguests, the names ofwhich the head-servant ought to whisper about to thecompany, occasionally offering them.He should likewise carry about all theside-dishes or entrees, after the soups aretaken away in rotation. A silver lampshould be kept burning, to put any dishupon that may grow cold.It is indispensable to have candles, orplateau, or epergne, in the middle ofthe table.Beware ofletting the table appearloaded; neither should it be too bare.The soups and fish should bedispatched before the rest ofthe dinneris set on; but, lest any ofthe guests eatofneither, two small dishes ofpatesshould be on the table. Ofcourse, themeats and vegetables and fruits whichcompose these dinners must be variedaccording to the season, the number ofguests, and the tastes ofthe host andhostess. It is also needless to add thatwithout iced champagne and Romanpunch a dinner is not called a dinner.These observations and the followingdirections for dinners are suitable topersons who chuse to live fashionably;but the receipts contained in this bookwill suit any mode ofliving, and thepersons consulting it will find matterfor all tastes and all establishments.There is many an excellent dish notconsidered adapted to a fashionabletable, which, nevertheless, is given inthese pages.A DINNER FOR FOURTEEN ORSIXTEEN PERSONS.N.B. It is the fashion to lay two table-cloths, and never to leave the tableuncovered. Ofcourse, the individualthings must be varied according to theseason.FIRST COURSE.Queen Soup, white, removed by Plainboiled Turbot.Petits Pates ofOysters.Plateau, or Epergne, or Candles. Petits Pates ofChickens.Herb Soup, brown, removed byDressed fish (Salmon.)Remove the whole and set on asfollows:Sweetbreads, Stewed Beef, Small larded.with BeefVegetables. Pies.Reindeer Tongues, Dressed Peas.Rissoles ofhighly dressed in Veal andHam, sauce. served in sauce.Macaroni, Dressed with Eggs.Parmesan Plateau. cheese. Mutton Stuffed Cabbage. Supreme ofCutlets Fowls. glazed in onion sauce.Vol-au-vent. Roasted Turkey, Smallbreast with truffles, ofVeal morels,chesnuts, &c. glazed brown, with Peasunder.On the sideboard, fish sauces, cold pie,hot ham, saddle ofmutton roasted;pickles, cucumbers, salad, mashedpotatoes, greens, and cauliflowers,crumbs ofbread, and grated Parmesancheese. These should be handed round,to eat with soup, or game, or fowl, ifliked.SECOND COURSE.Larded Hare, removed by Souffle[16-*].Cauliflower, Orange with cheese. Jelly.Apples in compote.Puffs and Stewed Tartlets. Plateau.Partridges. Dressed Italian Pigeons. Cream. Creamsin Glasses.Small Puddings, Two roasted Pheasants,Jerusalem with sauce. one larded,Artichokes. one plain, removed byFondu[16-+].[16-*] Light sweet Pudding.[16-+] Melted Cheese.Remove the whole.THIRD COURSE.Gruyere[17-*] Pickles. Cheese Pickles.and Schabzieger[17-*].Savoury Toasts. Bologna Brawn.Sausages. Plateau. Cold Pie. Cold Pie.Savoury Toasts.Anchovies. Kipper Salmon. Stilton andParmesan.Radishes, cucumbers, salad, butter, &c.to be handed from the side table.[17-*] Swiss cheeses.DESSERT.Cream Ice, Pistachio Nuts and removedby Figs. Orange chips. a PreservedPineapple.Dried Cake. Preserved Sweetmeats.Plums.Chantilly Pyramid with Basket. Plateau.various Sweetmeats. Almonds Cake. Preserves ofandRaisins. Apricots.Brandy Water Ice Sugared Cherries. a laMacedoine, Walnuts. removed byGrapes.DINNER FOR TWELVE ORFOURTEEN PERSONS.FIRST COURSE.White Soups, Lamb Cutlets andremoved by plain Fish: StewedChicken. Asparagus sauce. removed byBouilli, dressed according to any ofthevarious receipts.Pates.Dressed Vegetable Fricandeau, or in amould. BeefOlives. Sorrel sauce.Plateau. Small Small Ham, savoury Pies.glazed. Macaroni in a mould.Pates.Breast ofVeal, stewed white, as perreceipt. Dressed Eggs. Small Ragout ofAny ofthe Brown Soups, Mutton.removed by any ofthe dressed Fish.Sideboard furnished with plain jointand vegetables ofall sorts, pickles, &c.SECOND COURSE.Charlotte. Plover's Eggs. Grouse.Tart.Jelly. Custards. Plateau. Partridges.Woodcocks.Trifle.Fried Artichokes. Dressed Sea Kale.Leveret.THIRD COURSE.Various Cheeses, with Red Herring.Savoury Toasts.Radishes, Cucumbers, Plateau.Sausages, &c. &c. Savoury Toasts.Potted Game.DESSERT.Ice Water, Chesnuts. removed byWalnuts. Pineapple.Various Cake. Green Figs. Apples.Plateau. Filberts. Grapes.Various Cake. Plums. Pears. Ice Cream,removed by Peaches.DINNER FOR TEN OR TWELVEPERSONS.FIRST COURSE.Scotch Collops, Brown Soup, Ragoutofbrown. removed by Ham. Fish,removed by Boiled Turkey, white sauce.Vol-au-vent Fricandeau, ofChicken.with Spinach. Plateau. Cutlets withRissoles Tomata sauce. ofFowl. WhiteSoup, removed by Dressed Fish,removed by Macaroni Roast Mutton.Pates in paste. ofVeal.Sideboard salad, brocoli, mashedpotatoes, cold pie, potted meats.SECOND COURSE.Orange Jelly. Peahen, Plum Puddings.larded.Stewed Truffles. Plateau. Blancmange. Tart, Two Eggs, with Sponge Cake,Wild Fowls. white sauce, with Custard.cheesecakes.Sideboard, Sea Kale, Pickles, Greens,Potatoes.THIRD COURSE.GruyereSchabzieger. Butter. Celery.Grated Parmesan.Radishes. Plateau. Cheese in squarepieces. Salad.DESSERT.Ice. Biscuits. Currants. Apricots.Various Cakes. Strawberries. PreservedOrange. Plateau. Preserved Pine.Cherries.Cakes.Peaches. Gooseberries. Wafers. Ice.DINNER FOR EIGHT PERSONS.FIRST COURSE.Dressed Pates ofVeal Asparagus. andHam. Fish, removed by Loin ofMutton, rolled with Tomata sauce.Dressed Tongues. Plateau. BeefOlives.Stewed Spinach. Soup, removed by Roast Neck ofVeal,with rich white sauce and Mushrooms.Macaroni. Stewed Spinach.Sideboard, a bouilli, a joint, pickles,plain boiled vegetables, &c.SECOND COURSE.Stewed Pigeons, Dressed removed byDressed Eggs. a Fondu. French beans.Apple Tart. Plateau. Four small PlumPuddings. Roast Fowl, Fried with Dressed Ham.Artichokes. Water Cresses, removed bySouffle.When a plain roast fowl, there shouldbe on the sideboard egg sauce or breadsauce; ifa plain duck, wine sauce oronion sauce.CHEESE COURSE.Various Cheeses, Bologna Sausages,Pickles. Savoury Toasts, &c. &c.DESSERT.Ice Cream, removed by a large Cakestuck with Sweetmeats.Oranges. Brandy Dry Preserves.Cherries.Plateau. Wet Preserves. Apples. Brandy Peaches.Strawberries.DINNER FOR SIX PERSONS.FIRST COURSE.Asparagus Soup, removed by SmallHam. Fish, Sea Kale, removed by whitesauce. Roast Veal bechamelled.Plateau. Stewed Turnips, Alamode MuttonCutlets, browned. Beef. Sauce piquante.SECOND COURSE.Turkey Poult stuffed, Blancmange.glazed brown, Croquets fine richbrown sauce ofPotatoes. under.Plateau. Dressed Peas. Stewed Duck, Tart. withTruffles, Morells, &c.THIRD COURSE.Two or three sorts ofcheeses (plain), asmall fondu, relishes, &c.DESSERT.Ice, Brandy Peaches. removed byApples. Preserved Citron.Plateau. Large Cake Oranges. like a hedgehog,Dry Preserves. stuck with Almonds.DINNER FOR FOUR PERSONS.FIRST COURSE.Hare Soup, removed by Fish, removedby Bouilli Beef.Tendrons de veau. Plateau. DressedHam. Brocoli. Chicken PieSECOND COURSE.Raspberry Widgeon. Stewed Cream.French Beans.Croquettes Plateau. Tart. ofPotatoes. Partridge.Cheese as usual.DESSERT.Orange Chips. Dry Preserves.Wet Preserves. Wafers.SOUPS.Almond Soup.Take lean beefor veal, about eight ornine pounds, and a scrag ofmutton;boil them gently in water that will coverthem, till the gravy be very strong andthe meat very tender; then strain offthegravy and set it on the fire with twoounces ofvermicelli, eight blades ofmace, twelve cloves, to a gallon. Let itboil till it has the flavour ofthe spices.Have ready one pound ofthe bestalmonds, blanched and pounded veryfine; pound them with the yolks oftwelve eggs, boiled hard, mixing as youpound them with a little ofthe soup,lest the almonds should grow oily.Pound them till they are a mere pulp:add a little soup by degrees to thealmonds and eggs until mixed together.Let the soup be cool when you mix it,and do it perfectly smooth. Strain itthrough a sieve; set it on the fire; stir itfrequently; and serve it hot. Just beforeyou take it up add a gill ofthick cream.Asparagus Soup.Put five or six pounds oflean beef, cutin pieces and rolled in flour, into yourstewpan, with two or three slices ofbacon at the bottom: set it on a slowfire and cover it close, stirring it nowand then, till your gravy is drawn; thenput in two quarts ofwater and halfapint ofpale ale; cover it close and let itstew gently for an hour. Put in somewhole pepper and salt to your taste.Then strain out the liquor and take offthe fat; put in the leaves ofwhite beet,some spinach, some cabbage lettuce, alittle mint, sorrel, and sweet marjoram,pounded; let these boil up in yourliquor. Then put in your green tops ofasparagus, cut small, and let them boiltill all is tender. Serve hot, with thecrust ofa French roll in the dish.Another.Boil three halfpints ofwinter splitpeas; rub them through a sieve; add alittle gravy; then stew by themselves thefollowing herbs:celery, a few youngonions, a lettuce, cut small, and abouthalfa pint ofasparagus, cut small, likepeas, and stewed with the rest; colourthe soup ofa pea green with spinachjuice; add halfa pint ofcream or goodmilk, and serve up.Calf's Head Soup.Take a knuckle ofveal, and put asmuch water to it as will make a goodsoup; let it boil, skimming it very well.Add two carrots, three anchovies, alittle mace, pepper, celery, two onions,and some sweetherbs. Let it boil to agood soup, and strain it off. Put to it afull halfpint ofMadeira wine; take agood many mushrooms, stew them intheir own liquor; add this sauce to yoursoup. Scald the calf's head as for a hash;cut it in the same manner, but smaller;flour it a little, and fry it ofa finebrown. Then put the soup and friedhead together into a stewpan, withsome oysters and mushrooms, and letthem stew gently for an hour.Carrot Soup.Take about two pounds ofveal and thesame oflean beef; make it into a brothor gravy, and put it by until wanted.Take a quarter ofa pound ofbutter,four large fine carrots, two turnips, twoparsnips, two heads ofcelery, and fouronions; stew these together about twohours, and shake it often that they maynot burn to the stewpan; then add thebroth made as above, boiling hot, inquantity to your own judgment, and asyou like it for thickness. It should be ofabout the consistency ofpea-soup.Pass it through a tamis. Season to yourtaste.Another.Take four pounds ofbeef, a scrag ofmutton, about a dozen large carrots,four onions, some pepper and salt; putthem into a gallon ofwater, and boilvery gently for four hours. Strain themeat, and take the carrots and rub themvery smooth through a hair sieve,adding the gravy by degrees till aboutas thick as cream. The gravy must haveall the fat taken offbefore it is addedto the carrots. Turnip soup is made inthe same way.Clear Soup.Take six pounds ofgravy beef; cut itsmall, put it into a large stewpan, withonions, carrots, turnips, celery, a smallbunch ofherbs, and one cup ofwater.Stew these on the fire for an hour, thenadd nine pints ofboiling water; let itboil for six hours, strain it through afine sieve, and let it stand till next day;take offthe fat; put it into a cleanstewpan, set it on the fire till it is quitehot; then break three eggs into a basin,leaving the shells with them. Add thisto the soup by degrees; cover close till itboils; then strain it into a pan through afine cloth. When the eggs are wellbeaten, a little hot soup must be addedby degrees, and beaten up before it isput into the stewpan with the whole ofthe soup.Clear Herb Soup.Put celery, leeks, carrots, turnips,cabbage lettuce, young onions, all cutfine, with a handful ofyoung peas: givethem a scald in boiling water; put themon a sieve to drain, and then put theminto a clear consomme, and let themboil slowly till the roots are quitetender. Season with a little salt. Whengoing to table put a little crust ofFrench roll in it.Cod's Head Soup.Take six large onions, cut them in slices,and put them in a stewpan, with aquarter ofa pound ofthe freshestbutter. Set it in a stove to simmer for anhour, covered up close; take the head,and with a knife and fork pick all thefins you can get offthe fish. Put this ina dish, dredge it well with flour, and letit stand. Take all the bones ofthe headand the remainder, and boil them onthe fire for an hour, with an Englishpint ofwater. Strain offthe liquorthrough a sieve, and put it to youronions; take a good large handful ofparsley, well washed and picked clean;chop it as fine as possible; put it in thesoup; let it just boil, otherwise it willmake it yellow. Add a little cayennepepper, two spoonfuls ofanchovy, alittle soy, a little ofany sort ofketchup,and a table-spoonful ofvinegar. Thenput the fish that has been set aside onthe plate into the stewpan to the soup,and let it simmer for ten minutes. Ifnot thick enough add a small piece ofbutter rolled in flour.Crawfish Soup.Boil offyour crawfish; take the tailsout ofthe shells; roast a couple oflobsters; beat these with your crawfishshells; put this into your fish stock,with some crusts ofFrench rolls. Rubthe whole through a tamis, and putyour tails into it. You may farce a carpand put in the middle, ifyou please, orfarce some ofthe shells and stick on aFrench roll.Crawfish, or Lobster Soup.Take some middling and small fishes,and put them in a gallon ofwater, withpepper, salt, cloves, mace, sweetherbs,and onions; boil them to pieces, andstrain them out ofthe liquor. Then takea large fish, cut the flesh offone side,make forcemeat ofit, and lay it on thefish; dredge grated bread in it, andbutter a dish well; put it in the ovenand bake it. Then take one hundredcrawfish, break the shells ofthe tailsand claws, take out the meat as wholeas you can; pound the shells and addthe spawn ofa lobster pounded; putthem into the soup, and, ifyou like, alittle veal gravy; give them a boil or twotogether. Strain the liquor offintoanother saucepan, with the tops ofFrench bread, dried, beat fine, andsifted. Give it a boil to thicken; thenbrown some butter, and put in the tailsand claws ofthe crawfish, and some ofthe forcemeat made into balls. Lay thebaked fish in the middle ofthe dish,pour the soup boiling hot on it; ifyoulike, add yolks ofeggs, boiled hard,pounded, and mixed by degrees withthe soup.Curry or Mulligatawny Soup.Boil a large chicken or fowl in a pint ofwater till halfdone; add a table-spoonful ofcurry powder, with thejuice ofone lemon and a half; boil itagain gently till the meat is done.For a large party you must double thequantity ofall the articles, and alwaysproportion the water to the quantity ofgravy you think the meat will yield.Eel Soup.Take two pounds ofeels; put to themtwo quarts ofwater, a crust ofbread,two or three blades ofmace, somewhole pepper, one onion, and a bunchofsweet herbs. Cover them close, andlet them stew till the liquor is reducedto one half, and ifthe soup is not richenough it must boil till it isstronger.Then strain it, toast somebread, and cut it in small.This soup will be as good as ifmeatwere put into it. A pound ofeelsmakes a pint ofsoup.Fish Soup.Stew the heads, tails, and fins, ofanysort offlat fish or haddock. Strain andthicken with a little flour and butter;add pepper, salt, anchovy, and ketchup,to taste. Cut the fish in thick pieces, andlet them stew gently till done.French Soup.Take the scrag end ofa neck ofmutton, or two pounds ofany meat,and make it into very strong broth; thentake one large cabbage, three lettuces,three carrots, one root ofcelery, andtwo onions; cut them all small, and frythem with butter. Pour your brothupon your vegetables a little at a time,cover it up close, and let it stew threehours or more. Serve with thevegetables.Friar's Chicken.Stew a knuckle ofveal, a neck ofmutton, a large fowl, two pounds ofgiblets, two large onions, two bunchesofturnips, one bunch ofcarrots, abunch ofthyme, and another ofsage,eight hours over a very slow stove, tillevery particle ofjuice is extracted fromthe meat and vegetables. Take it offthestove, pass it through a hair tamis; haveready a pound ofgrated veal, or, whatis better, ofgrated chicken, with a largebunch ofparsley, chopped very fineand mingled with it. Put this into thebroth; set it on the stove again, andwhile there break four raw eggs into it.Stir the whole for about a quarter ofanhour and serve up hot.Giblet Soup. No. 1.Take the desired quantity ofstrongbeefgravy; add to it a few slices ofvealfried in butter; take a piece ofbutterrolled in flour, and with it fry somesliced onion and thyme; when madebrown, add it to the soup. Whensufficiently stewed, strain and put to ittwo spoonfuls ofketchup, a fewspoonfuls ofMadeira, and a littlelemon juice. The giblets beingseparately stewed in a pint ofwater,add their gravy to the soup.Giblet Soup. No. 2.Parboil the giblets, and pour the waterfrom them; put them into fresh wateror thin gravy, with a large onion stuckwith cloves; season it to your taste; boilthem till the flesh comes from thebones. Mix the yolk ofan egg withflour into a paste; roll it two or threetimes over with a rollingpin; cut it inpieces, and thicken the soup with it.Giblet Soup. No. 3.Take three pair ofgoose giblets; scaldand cut them as for stewing; set themon the fire in three quarts ofwater, andwhen the scum rises skim them well:put in a bundle ofsweet herbs, somecloves, mace, and allspice, tied in a bag,with some pepper and salt. Stew themvery gently till nearly tender: mix aquarter ofa pound ofbutter withflour, and put it in, with halfa pint ofwhite wine, and a little cayenne pepper.Stew them till thick and smooth; takeout the herbs and spices; skim well; boilthe livers in a quart ofwater till tender,and put in. Serve up in a terrine or dish.Gravy Soup. No. 1.Put two pounds ofgravy beef, cut insmall pieces, with pepper, salt, somewhole pepper, and a piece ofbutter, thesize ofa walnut, into a stewpan. Whendrawn to a good gravy, pour in threequarts ofboiling water; add somemace, four heads ofcelery, one carrot,and three or four onions. Let them stewgently about an hour and a half; thenstrain; add an ounce and halfofvermicelli, and let it stew about tenminutes longer.Gravy Soup. No. 2.Take two ox melts, cut them in pieces,season them with pepper and salt, anddredge them with flour. Shred two largeonions, fry them ofa nice browncolour, put them at the bottom ofthesaucepan with a piece ofbutter. Takeone ox rump, stew it with carrots andcelery and twelve allspice. Then put alltogether and strain well. This quantitywill make three quarts. You may sendthe ox rump to table in the soup, ifapproved. Two carrots and two headsofcelery will be sufficient.Gravy Soup. No. 3.Cut the lean part ofa shin ofbeef, thesame ofa knuckle ofveal, and set thebones ofboth on the fire, in twogallons ofwater, to make broth. Putthe meat in a stewpan; add some leanbacon or ham, one carrot, two turnips,two heads ofcelery, two large onions, abunch ofsweet herbs, some wholepepper, two race ofginger, six cloves.Set these over the fire, let it draw till allthe gravy is dried up to a nice brown;then add the broth that is made withthe bones. Let it boil slowly four or fivehours. Make the soup the day beforeyou want to use it, that you may takethe fat clean from the top, also thesediment from the bottom. Have readysome turnips, carrots, and cabbagelettuces, cut small, and one pint ofyoung peas; add these to your soup; letit boil one hour, and it will be ready,with salt to your taste.Hare Soup.Skin the hare, and wash the inside well.Separate the limbs, legs, shoulders, andback; put them into a stewpan, withtwo glasses ofport wine, an onionstuck with four cloves, a bundle ofparsley, a little thyme, some sweet basiland marjoram, a pinch ofsalt, andcayenne pepper. Set the whole over aslow fire, and let it simmer for an hour;then add a quart ofbeefgravy and aquart ofveal gravy; let the wholesimmer gently till the hare is done.Strain the meat; then pass the soupthrough a sieve, and put a penny roll tosoak in the broth. Take all the flesh ofthe hare from the bones, and pound itin a mortar, till fine enough to berubbed through a sieve, taking care thatnone ofthe bread remains in it.Thicken the broth with the meat ofthehare; rub it all together till perfectlyfine, like melted butter, not thicker; heatit, and serve it up very hot. Be carefulnot to let it boil, as that will spoil it.Another.Halfroast a good-sized hare; cut theback and legs in square pieces; stew theremaining part with five pints ofgoodbroth, a bunch ofsweet herbs, threeblades ofmace, three large shalots,shred fine, two large onions, one headofcelery, one dozen white pepper,eight cloves, and a slice ofham.Simmer the whole together three hours;then strain and rub it through a hairsieve with a wooden spoon; return thegravy into a stewpan; throw in the backand legs, and let it simmer threequarters ofan hour before you send itto table.Hessian Soup.Take seven pints ofwater, one pint ofsplit peas, one pound oflean beef, cutinto small slices, three quarters ofapound ofpotatoes, three ounces ofground rice, two heads ofcelery, twoonions, or leeks. Season with pepperand salt, and dried mint, according toyour taste. Let it all boil slowly togethertill reduced to five pints.Another.One pound ofbeef, one pint ofsplitpeas, three turnips, four ounces groundrice, three potatoes, three onions, onehead ofcelery, seven pints ofwater.Boil till reduced to six pints; then strainit through a hair sieve, with a littlewhole pepper.Mock Turtle Soup. No. 1.Take a calf's head, very white and veryfresh, bone the nose part ofit; put thehead into some warm water todischarge the blood; squeeze the fleshwith your hand to ascertain that it is allthoroughly out; blanch the head inboiling water. When firm, put it intocold water, which water must beprepared as follows: cut halfa poundoffat bacon, a pound ofbeefsuet, anonion stuck with two cloves, two thickslices oflemon; put these into a vessel,with water enough to contain the head;boil the head in this, and take it offwhen boiled, leaving it to cool. Thenmake your sauce in the followingmanner: put into a stewpan a pound ofham cut into slices; put over the hamtwo knuckles ofveal, two large onions,and two carrots; moisten with some ofthe broth in which you have boiled thehead to halfthe depth ofthe meatonly; cover the stewpan, and set it on aslow fire to sweat through; let the brothreduce to a good rich colour; turn upthe meat for fear ofburning. When youhave a very good colour, moisten withthe whole remaining broth from thehead; season with a very large bundleofsweet herbs, sweet basil, sweetmarjoram, lemon-thyme, commonthyme, two cloves, and a bay leaf, a fewallspice, parsley, and green onions andmushrooms. Let the whole boiltogether for one hour; then drain it. Putinto a stewpan a quarter ofa pound ofvery fresh butter, let it melt over a veryslow fire; put to this butter as muchflour as it can receive till the flour hasacquired a very good brown colour;moisten this gradually with the brothtill you have employed it all; add halfabottle ofgood white wine; let the sauceboil that the flour may be well done;take offall the scum and fat; pass itthrough a sieve. Cut the meat offthecalf's head in pieces ofabout an inchsquare; put them to boil in the sauce;season with salt, a little cayenne pepper,and lemon juice. Throw in someforcemeat balls, made according todirection, and a few hard yolks ofeggs,and serve up hot.Mock Turtle. No. 2.Take a calf's head with the skin on; let itbe perfectly well cleaned and scalded, ifit is sent otherwise from the butcher's.You should examine and see that it iscarefully done, and that it looks whiteand clean, by raising the skin from thebone with a knife. Boil it about twentyminutes; put it in cold water for aboutten minutes; take the skin clean fromthe flesh, and cut it in square pieces.Cut the tongue out, and boil it until itwill peel; then cut it in small pieces, andput it all together. Line the bottom ofasoup-pot with slices ofham, a bay-leaf,a bunch ofthyme, some other herbs,and an onion stuck with six cloves.Cover all this with a slice offat bacon,to keep the meat from burning, dry it ina clean cloth, and lay it in the pot withsalt, cayenne pepper, and as much maceas will lie on a shilling: and cover themeat over with the parings ofthe head,and some slices ofveal. Add to it a pintofgood strong broth; put the coverover the pot as close as possible, and letit simmer two hours. When the head istender, make the browning as follows:put into a stewpan a good quarter ofapound ofbutter; as it boils, dredge in avery little flour, keeping it stirring, andthrow in by degrees an onion choppedvery fine, a little thyme, parsley, &c.picked, also chopped very fine. Putthem in by degrees, stirring all the time;then add a pint ofgood strong broth, apint ofgood Madeira wine, and all theliquor with your meat in the stewpot.Let them boil all together, till the spiritofthe wine is evaporated, for thatshould not predominate. Add the juiceoftwo or three large lemons; then putin the head, tongue, &c.; skim the fatoffas it rises. Dish it very hot; addforcemeat balls and hard eggs, madethus: take six or eight and boil themhard; then take the yolks, and poundthem in a mortar with a dust offlour,and halfor more ofa raw egg, (beatenup) as you may judge sufficient. Rub itall to a paste; add a little salt; then rollthem into little eggs, and add them,with the forcemeat balls, to the turtlewhen you dish it.Mock Turtle. No. 3.Neat's feet instead ofcalf's head; that is,two calf's feet and two neat's feet.Mock Turtle. No. 4.Two neat's and two calf's feet cut intopieces an inch long, and put into twoquarts ofstrong mutton gravy, with apint ofMadeira. Take three dozenoysters, four anchovies, two onions,some lemon-peel, and mace, with a fewsweet herbs; shred all very fine, withhalfa tea-spoonful ofcayenne pepper,and add them to the feet. Let all stewtogether two hours and a quarter. Justbefore you send it to table, add thejuice oftwo small lemons, and putforcemeat balls and hard eggs to it.Mulligatawny Soup. No. 1.Cut in pieces three fowls; reserve thebest pieces ofone ofthem for theterrine; cut the remainder very small:add to them a pound oflean ham,some garlic, bay-leaves, spices, wholemace, peppercorns, onions, pickles ofany kind that are ofa hot nature, andabout four table-spoonfuls ofgoodcurry-powder. Cover the ingredientswith four quarts ofstrong veal stock,and boil them till the soup is wellflavoured: then strain that to the fowlyou have reserved, which must be friedwith onions. Simmer the whole tillquite tender, and serve it up with plainboiled rice.Mulligatawny Soup. No. 2.Boil a knuckle ofveal ofabout fivepounds weight; let it stand till cold;then strain, and fry it in a little butter.Strain the liquor, and leave it till cold;take the fat off. Fry four onions brownin butter, add four dessert spoonfuls ofcurry-powder, a little turmeric, a littlecayenne; put all these together in thesoup. Let it simmer for two hours, andifnot then thick enough, add a littlesuet and flour, and plain boiled rice toeat with it; and there should be achicken or fowl, halfroasted, and cutup in small pieces, then fried in butterofa light brown colour, and put intothe soup instead ofthe veal, as that isgenerally too much boiled.Mulligatawny Soup. No. 3.Have some good broth made, chieflyofthe knuckle ofveal: when cold skimthe fat offwell, and pass the brothwhen in a liquid state through the sieve.Cut a chicken or rabbit into joints,(chicken or turkey is preferable torabbit,) fry it well, with four or fivemiddle-sized onions shred fine; shake atable-spoonful ofcurry-powder over it,and put it into the broth. Let it simmerthree hours, and serve it up with aseasoning ofcayenne pepper.Onion Soup. No. 1.Take twelve large Spanish onions, sliceand fry them in good butter. Let thembe done very brown, but not to burn,which they are apt to do when they arefried. Put to them two quarts ofboilingwater, or weak veal broth; pepper andsalt to your taste. Let them stew till theyare quite tender and almost dissolved;then add crumbs ofbread made crisp,sufficient to make it ofa properthickness. Serve hot.Onion Soup. No. 2.Boil three pounds ofveal with ahandful ofsweet herbs, and a littlemace; when well boiled strain itthrough a sieve, skim offall the fat.Pare twenty-five onions; boil them soft,rub them through a sieve, and mixthem with the veal gravy and a pint ofcream, salt, and cayenne pepper, to yourtaste. Give it a boil and serve up; but donot put in the cream till it comes offthe fire.Onion Soup. No. 3.Take two quarts ofstrong broth madeofbeef; twelve onions; cut these infour quarters, lay them in water an hourto soak. Brown four ounces ofbutter,put the onions into it, with somepepper and salt, cover them close, andlet them stew till tender: cut a Frenchloafinto slices, or sippets, and fry themin fresh butter; put them into your dish,and boil your onions and butter in yoursoup. When done enough, squeeze inthe juice ofa lemon, and pour it intoyour dish with the fried sippets. Youmay add poached eggs, ifit pleasesyour palate.Ox Head Soup.Bone the head and cut it in pieces;wash it extremely clean from the blood;set it on the fire in three gallons ofwater. Put in a dozen onions, eightturnips, six anchovies, and a bundle ofsweet herbs. Let all stew together verygently, till it is quite tender. Carefullyskim offall the fat as it boils, but donot stir it. Take cabbage lettuce, celery,chervil, and turnips, all boiled tenderand cut small; put them into the soup,and let them boil all together halfanhour.Another.To halfan ox's head put three gallonsofwater, and boil it three hours. Cleanand cut it small and fine; let it stew foran hour with one pint ofwater, whichmust be put to it boiling; then add thethree gallons boiling.Green Pea Soup. No. 1.Take a knuckle ofveal ofabout fourpounds, chop it in pieces, and set it onthe fire in about six quarts ofwater,with a small piece oflean ham, three orfour blades ofmace, the same ofcloves, about two dozen peppercorns,white and black, a small bundle ofsweet herbs and parsley, and a crust ofFrench roll toasted crisp. Cover close,and let it boil very gently over a slowfire till reduced to one half; then strainit off, and add a full pint ofyounggreen peas, a fine lettuce, cut small, fourheads ofcelery, washed and cut small,about a quarter ofa pound offreshbutter made hot, with a very little flourdredged into it, and some more lettucecut small and thrown in. Just fry it alittle; put it into the soup; cover it close,and let it stew gently over a slow firetwo hours. Have a pint ofold peasboiled in a pint ofwater till they arevery tender, then pulp them through asieve; add it to the soup, and let it allboil together, putting in a very little salt.There should be two quarts. Toast orfry some crust ofFrench roll in dice.Green Pea Soup. No. 2.Put one quart ofold green peas into agallon ofwater, with a bunch ofmint,a crust ofbread, and two pounds offresh meat ofany sort. When thesehave boiled gently for three hours,strain the pulp through a colander; thenfry spinach, lettuce, beet, and greenonions, ofeach a handful, not toosmall, in butter, and one pint ofgreenpeas, boiled; pepper and salt. Mix alltogether, and let them just boil. Thespinach must not be fried brown, butkept green.Green Pea Soup. No. 3.Boil the shells ofyour youngest peas inwater till all the sweetness is extractedfrom them; then strain, and in thatliquor boil your peas for the soup, withwhole pepper and salt. When boiled,put them through a colander; haveready the young peas boiled bythemselves; put a good piece ofbutterin a frying-pan with some flour, andinto that some lettuce and spinach; fryit till it looks green, and put it into thesoup with the young peas. When thegreens are tender, it is done enough.Green Pea Soup. No. 4.Boil a quart ofold peas in five quartsofwater, with one onion, till they aresoft; then work them through asieve.Put the pulp in the water in whichthe peas were boiled, with halfa pintofyoung peas, and two cabbagelettuces, cut in slices; then let it boilhalfan hour; pepper and salt, to yourtaste.Add a small piece ofbutter, mixedwith flour, and one tea-spoonful ofloafsugar.Green Pea Soup. No. 5.Make a good stock for your soup ofbeef, mutton, and veal; season to yourpalate; let it stand till cold, then take offall the fat. Take some old peas, boilthem in water, with a sprig ofmint anda large lettuce, strain them through asieve; mix them with your soup till ofproper thickness. Then add threequarters ofa pint ofcream; simmer itup together, and have ready halfa pintofyoung peas, or asparagus, readyboiled to throw in. Ifthe soup is notofa fine green, pound some spinach,and put in a little ofthe juice, but nottoo much.Green Pea Soup. No. 6.Take a quart ofold peas, three or fourcabbage lettuces, two heads ofcelery,two leeks, one carrot, two or threeturnips, two or three old onions, and alittle spinach that has been boiled; putthem over the fire with some goodconsomme, and let them do gently, tillall are very tender. Rub the wholethrough a tamis, or hair-sieve; put it inthe pot. Have about halfa pint ofveryyoung peas, and the hearts oftwocabbage lettuces, cut fine and steweddown in a little broth. Put all together,with a small faggot ofmint, and let itboil gently, skimming it well. Whengoing to table, put into it fried bread, indice, or crust ofFrench roll. Thisquantity will be sufficient for a terrine.Winter Pea Soup.Take two quarts ofold peas, a lettuce, asmall bit ofsavoury, a handful ofspinach, a little parsley, a cucumber, abit ofhock ofbacon; stew all togethertill tender. Rub the whole through acolander; add to it some good gravy,and a little cayenne or common pepper.These quantities will be sufficient for alarge terrine. Send it up hot with friedbread.Pea Soup. No. 1.Take two pints ofpeas, one pound ofbacon, two bunches ofcarrots andonions, two bunches ofparsley andthyme; moisten the whole with coldwater, and let them boil for four hours,adding more water to them ifnecessary.When quite done, pound them in amortar, and then rub them through asieve with the liquor in which they havebeen boiling. Add a quart ofthe mixedjelly soup, boil it all together, and leaveit on a corner ofthe fire till served. Itmust be thick and smooth as meltedbutter, and care taken throughout thatit does not burn.Pea Soup. No. 2.Take about three or four pounds oflean beef; cut it in pieces and set it onthe fire in three gallons ofwater, withnearly one pound ofham, a smallbundle ofsweet herbs, another ofmint, and forty peppercorns. Wash abunch ofcelery clean, put in the greentops; then add a quart ofsplit peas.Cover it close, and let the whole boilgently till two parts out ofthree arewasted. Strain it off, and work itthrough a colander; put it into a cleansaucepan with five or six heads ofcelery, washed and cut very small; coverit close, and let it stew till reduced toabout three quarts: then cut some fatand lean bacon in dice, fry them justcrisp; do the same by some bread, andput both into the soup. Season it withsalt to your taste. When it is in theterrine, rub a little dried mint over it. Ifyou chuse it, boil an ox's palate tender,cut it in dice, and put in, also forcemeatballs.Pea Soup. No. 3.To a quart ofsplit peas put three quartsofwater, two good turnips, one largehead ofcelery, four onions, one bladeofginger, one spoonful offlour ofmustard, and a small quantity ofcayenne, black pepper, and salt. Let itboil over a slow fire till it is reduced totwo quarts; then work it through acolander with a wooden spoon. Set iton the fire, and let it boil up; add aquarter ofa pound ofbutter mixedwith flour; beat up the yolks ofthreeeggs, and stir it well in the soup. Gut aslice ofbread into small dice; fry themofa light brown; put them into yoursoup-dish, and pour the soup overthem.Pea Soup. No. 4.Boil one onion and one quart ofpeasin three quarts ofwater till they aresoft; then work them through a hairsieve. Mix the pulp with the water inwhich the peas were boiled; set it overthe fire and let it boil; add two cabbagelettuces, cut in slices, halfa pint ofyoung peas, and a little salt. Let it boilquickly halfan hour; mix a little butterand flour, and boil in the soup.Portable Soup.Strip all the skin and fat offa leg ofveal; then cut all the fleshy parts fromthe bone, and add a shin ofbeef,which treat in the same way; boil itslowly in three gallons ofwater ormore according to the quantity ofthemeat; let the pot be closely covered:when you find it, in a spoon, verystrong and clammy, like a rich jelly, takeit offand strain it through a hair sieveinto an earthen pan. After it isthoroughly cold, take offany fat thatmay remain, and divide your jelly clearofthe bottom into small flatfish cakesin chinaware cups covered. Then placethese cups in a large deep stewpan ofboiling water over a stove fire, where letit boil gently till the jelly becomes aperfect glue; but take care the waterdoes not get into the cups, for that willspoil it all. These cups ofglue must betaken out, and, when cold, turn out theglue into a piece ofnew coarse flannel,and in about six hours turn it uponmore fresh flannel, and keep doing thistill it is perfectly dryifyou then lay it byin a dry warm place, it will presentlybecome like a dry piece ofglue. Whenyou use it in travelling, take a piece thesize ofa large walnut, seasoning it withfresh herbs, and ifyou can have an oldfowl, or a very little bit offresh meat, itwill be excellent.Potato Soup.Five large carrots, two turnips, threelarge mealy potatoes, seven onions,three heads ofcelery; slice them allthin, with a handful ofsweet herbs; putthem into one gallon ofwater, withbones ofbeef, or a piece ofmutton; letthem simmer gently till the vegetableswill pulp through a sieve. Add cayennepepper, salt, a pint ofmilk, or halfapint ofcream, with a small piece ofbutter beaten up with flour.Rabbit Soup.One large rabbit, one pound ofleanham, one onion, one turnip, and somecelery, two quarts ofwater; let themboil till the rabbit is tender. Strain offthe liquor; boil a pint ofcream, andadd it to the best part ofthe rabbitpounded; ifnot ofthe thickness youwish, add some flour and butter, andrub it through a sieve. It must not beboiled after the cream is added.Root Soup.Potatoes, French turnips, Englishturnips, carrots, celery, ofeach sixroots; pare and wash them; add three orfour onions; set them on the fire withthe bones ofa rump ofbeef, or, ifyouhave no such thing, about two poundsofbeef, or any other beefbones. Chopthem up, and put them on the fire withwater enough to cover them; let themstew very gently till the roots are alltender enough to rub through a sieve.This done, cut a few roots ofcelerysmall, and put it to the strained soup.Season it with pepper and salt, and stewit gently till the celery is tender; thenserve it with toast or fried bread. Abundle ofherbs may be boiled in it,just to flavour it, and then taken out.Scotch Leek Soup.You make this soup to most advantagethe day after a leg ofmutton has beenboiled, into the liquor from which putfour large leeks, cut in pieces. Seasonwith pepper and salt, and let it boilgently for a quarter ofan hour. Mixhalfa pint ofoatmeal with cold watertill quite smooth; pour this into thesoup; let it simmer gently halfan hourlonger; and serve it up.To brown or colour Soup.To brown soup, take two lumps ofloaf-sugar in an iron spoon; let it standon the stove till it is quite black, andput it into soup.Seasoning for Soups and Brown Sauces.Salt a bullock's liver, pressing itthoroughly with a great weight for fourdays. Take ginger and every sort ofspice that is used to meat, and halfapound ofbrown sugar, a goodquantity ofsaltpetre, and a pound ofjuniper-berries. Rub the whole inthoroughly, and let it lie six weeks inthe liquor, boiling and skimming everythree days, for an hour or two, till theliver becomes as hard as a board. Thensteep it in the smoke liquor that is usedfor hams, and afterwards hang it up tosmoke for a considerable time. Whenused, cut slices as thin as a wafer, andstew them down with the jelly ofwhich you make your sauce or soup,and it will give a delightful flavour.Soup. No. 1.A quarter ofa pound ofportablesoup, that is, one cake, in two quarts ofboiling water; vegetables to be stewedseparately, and added after the soup isdissolved.Soup. No. 2.Take a piece ofbeefabout a stoneweight, and a knuckle ofveal, eight orten onions, a bunch ofthyme andparsley, an ounce ofallspice, ten cloves,some whole pepper and salt; boil allthese till the meat is all to pieces. Strainand take offthe fat. Make about aquart ofbrown beefgravy with someofyour broth; then take halfa poundofbutter and a good handful offlourmixed together, put it into a stewpan,set it over a slow fire, keeping it stirringtill very brown; have ready what herbsyou design for your soup, either endiveor celery; chop them, but not too small;ifyou wish for a fine soup add a palateand sweetbreads, the palate boiledtender, and the sweetbreads fried, andboth cut into small pieces. Put these,with herbs, into brown butter; put in asmuch ofyour broth as you intend foryour soup, which must be according tothe size ofyour dish. Give them a boilor two, then put in a quart ofyourgravy, and put all in a pot, with a fowl,or what you intend to put in your dish.Cover it close, and, let it boil an hour ormore on a slow fire. Should it not beseasoned enough, add more salt, orwhat you think may be necessary: afowl, or partridge, or squab pigeons, arebest boiled in soup and to lie in thedish with it.Soup. No. 3.Cut three pounds ofbeefand onepound ofveal in slices and beat it. Puthalfa pound ofbutter and a piece ofbacon in your pan, brown it, andsprinkle in halfa spoonful offlour.Cut two onions in; add pepper and salt,a bit ofmace, and some herbs, then putin your meat, and fry it till it is brownon both sides. Have in readiness fourquarts ofboiling water, and a saucepanthat will hold both water and what is inyour frying-pan. Cover it close; set itover a slow fire and stew it down, till itis wasted to about five pints; then strainit off, and add to it what soup-herbsyou like, according to your palate.Celery and endive must be first stewedin butter; and peas and asparagus firstboiled, and well drained from thebutter, before you put it to the soup.Stew it some time longer, and skim offall the fat; then take a French roll,which put in your soup-dish; pour inyour soup, and serve it up. Just beforeyou take it offthe fire, squeeze in thejuice ofa lemon.Ifveal alone is used, and fowl orchicken boiled in it and taken out whenenough done, and the liquor strained,and the fowl or chicken put to the clearliquor, with vermicelli, you will have afine white soup; and the addition ofthe juice ofa lemon is a greatimprovement.The French cooks put in chervil andFrench turnips, lettuce, sorrel, parsley,beets, a little bit ofcarrot, a little ofparsnips, this last must not boil toolongall to be strained off: to be sent upwith celery, endive (or peas) orasparagus, and stuffed cucumbers.Soup without Meat.Take two quarts ofwater, a littlepepper, salt, and Jamaica pepper, ablade ofmace, ten or twelve cloves,three or four onions, a crust ofbread,and a bunch ofsweet herbs; boil allthese well. Take the white oftwo orthree heads ofendive, chopped, butnot too small. Put three quarters ofapound ofbutter in a stewpan that willbe large enough to hold all your liquor.Set it on a quick fire till it becomes verybrown; then put a little ofyour liquorto prevent its turning, or oiling; shakein as much flour as will make it ratherthick; then put in the endive and anonion shred small, stirring it well. Strainall your liquor, and put it to the butterand herbs; let it stew over a slow firealmost an hour. Dry a French roll, andlet it remain in it till it is soakedthrough, and lay it in your dish with thesoup. You may make this soup withasparagus, celery, or green peas, but theymust be boiled before you put them tothe burnt butter.Soup for the Poor.Eight pails ofwater, two quarts ofbarley, four quarts ofsplit peas, onebushel ofpotatoes, halfa bushel ofturnips, halfa bushel ofcarrots, halfapeck ofonions, one ounce ofpepper,two pounds ofsalt, an ox's head,parsley, herbs, boiled six hours, produceone hundred and thirty pints. Boil themeat and take offthe first scum beforethe other ingredients are put in.Another.To feed one hundred and thirtypersons, take five quarts ofScotchbarley, one quart ofScotch oatmeal,one bushel ofpotatoes, a bullock'shead, onions, &c., one pound and halfofsalt.Soup and Bouillimay be made ofox-cheek, stewedgently for some hours, and wellskimmed from the fat, and again whencold. Small suet dumplings are addedwhen heated for table as soup.Soupe a la Reine, or Queen's Soup.Soak a knuckle ofveal and part ofaneck ofmutton in water; put them in apot with liquor, carrots, turnips, thyme,parsley, and onions. Boil and scum it;then season with a head or two ofcelery; boil this down; take halfapound ofblanched almonds, and beatthem; take two fowls, halfroasted, twosweetbreads set off; beat these in amortar, put them in your stock, withthe crumbs oftwo French rolls; thenrub them through a tamis and serve up.Another.For a small terrine take about threequarters ofa pound ofalmonds;blanch, and pound them very fine. Cutup a fowl, leaving the breast whole, andstew in consomme. When the breast istender, take it out, (leaving the otherparts to stew with the consomme)pound it well with the almonds andthree hard-boiled yolks ofeggs, andtake it out ofthe mortar. Strain theconsomme, and put it, when the fat isskimmed off, to the almonds, &c. Haveabout a quarter ofa pint ofScotchbarley boiled very tender, add it to theother ingredients, put them into a potwith the consomme, and stir it over thefire till it is boiling hot and well mixed.Rub it through a tamis, and season itwith a little salt; it must not boil afterbeing rubbed through.Soupe Maigre. No. 1.Take the white part ofeight loavedlettuces, cut them as small as dice, washthem and strain them through a sieve.Pick a handful ofpurslain and halfahandful ofparsley, wash and drainthem. Cut up six large cucumbers inslices about the thickness ofa crown-piece. Peel and mince four large onions,and have in readiness three pints ofyoung green peas. Put halfa pound offresh butter into your stewpan; brownit ofa high colour, something like thatofbeefgravy. Put in two ounces oflean bacon cut clean from the rind, addall your herbs, peas, and cucumbers,and thirty corns ofwhole pepper; letthese stew together for ten minutes;keep stirring to prevent burning. Putone gallon ofboiling water to a gallonofsmall broth, and a French roll cutinto four pieces toasted ofa fine yellowbrown. Cover your stewpan, and let itagain stew for two hours. Add halfadrachm ofbeaten mace, one clovebeaten, and halfa grated nutmeg, andsalt to your taste. Let it boil up, andsqueeze in the juice ofa lemon. Send itto table with all the bread and the herbsthat were stewed in it.Soupe Maigre. No. 2.Take ofevery vegetable you can get,excepting cabbage, in such quantity asnot to allow any one to predominate;cut them small and fry them brown inbutter; add a little water, and thickenwith flour and butter. Let this stewthree hours very gently; and season toyour taste. The French add French rolls.Soupe Maigre. No. 3.Halfa pound ofbutter, put in astewpan over the fire, and let it brown.Cut two or three onions in slices, twoor three heads ofcelery, two handfulsofspinach, a cabbage, two turnips, alittle parsley, three cabbage lettuces, alittle spice, pepper and salt. Stew allthese about halfan hour; then addabout two quarts ofwater, and let itsimmer till all the roots are tender. Putin the crust ofa French roll, and sendit to table.Soupe Maigre. No. 4.Cut three carrots, three turnips, threeheads ofcelery, three leeks, six onions,and two cabbage lettuces in smallpieces; put them in your stewpan with apiece ofbutter, the size ofan egg, apint ofdried or green peas, and twoquarts ofwater, with a little pepper andsalt. Simmer the whole over the fire tilltender; then rub it through a sieve ortamis; add some rice, and let it simmeran hour before you serve it up.Soupe Maigre. No. 5.Take three carrots, three turnips, threeheads ofcelery, three leeks, six onions,two cabbage lettuces; cut them all insmall pieces, and put them in yourstewpan, with a piece ofbutter aboutthe size ofan egg, and a pint ofdriedor green peas, and two quarts ofwater.Simmer them over the fire till tender,then rub through a sieve or tamis. Addsome rice, and let it simmer an hourbefore you serve it up.Soupe Sante, or Wholesome Soup.Take beefand veal cut in thin slices;put sliced turnips, carrots, onions,bacon, in the bottom ofyour stewpan;lay your meat upon these, and over itsome thin thyme, parsley, a head or twoofcelery. Cover the whole down; set itover a charcoal fire; draw it down till itsticks to the bottom; then fill up withthe above stock. Let it boil slowly tillthe goodness is extracted from yourmeat; then strain it off. Cut and washsome celery, endive, sorrel, a littlechervil, spinach, and a piece ofleek;put these in a stewpan, with a bit ofbutter. Stew till tender, then put this inyour soup; give it a boil up together,and skim the fat off. Cut offthe crustofFrench rolls; dry and soak them insome ofyour soup; put them into it,and serve your soup.Spanish Soup.Put the scrag end ofa neck ofveal,two calves' feet, two pounds offreshbeef, one old fowl, into a pot welltinned, with six quarts ofwater, and alittle salt, to raise the scum, which mustbe very carefully taken off. Let theseboil very gently two hours and a half,till the water is reduced to four quarts;then take out all the meat, strain thebroth, and put to it a small quantity ofpepper, mace, cloves, and cinnamon,finely pounded, with four or five clovesofgarlic. A quarter ofan hourafterwards add eight or ten ounces ofrice, with six ounces ofham or bacon,and a drachm ofsaffron put into amuslin bag. Observe to keep it oftenstirred after the rice is in, till served up.It will be ready an hour and a halfafterthe saffron is in. You should put a fowlinto it an hour before it is ready, andserve it up whole in the soup.This soup will keep two or three days.Turnip Soup.Make a good strong gravy ofbeeformutton; let it stand till cold; take offallthe fat; pare some turnips and slicethem thin; stew them till tender, thenstrain them through a sieve; mix thepulp with the gravy, till ofa properthickness:then add three quarters ofapint ofcream; boil it up, and send it totable.Veal Soup.Take a knuckle ofveal, and chop it intosmall pieces; set it on the fire with fourquarts ofwater, pepper, mace, a fewherbs, and one large onion. Stew it fiveor six hours; then strain offthe spice,and put in a pint ofgreen peas untiltender. Take out the small bones, andsend the rest up with the soup.Vegetable Soup. No. 1.Take a quart ofbeefjelly and the samequantity ofveal jelly: boil it, have somecarrots and turnips, cut small,previously boiled in a little ofthe jelly;throw them in, and serve