Quick Find

I.—MEAT, POULTRY, ETC.   II.—MEAT PIES AND PUDDINGS   III.—SWEET-PUDDINGS, PIES, ETC.  

IV.—CHEESES.   V.—CAKES.   VI.—CAUDLES AND POSSETS.   VII.—CONSERVES, DRIED AND CAN-DIED FRUITS, MARMALADES, ETC.   VIII.—PICKLES.   IX.—WINES.

OLD COOKERY BOOKS

AND

ANCIENT CUISINE

BY

W. CAREW HAZLITT

POPULAR EDITION

LONDON

1902

INTRODUCTORY

THE EARLY ENGLISHMAN AND HIS FOOD

ROYAL FEASTS AND SAVAGE POMP

COOKERY BOOKS PART 1

COOKERY BOOKS PART II.

SELECT EXTRACTS FROM AN EARLY RECEIPT-BOOK.

I.—MEAT, POULTRY, ETC.

To make Dutch-beef

To dry Mutton to cut out in Shivers as Dutch-Beef

To stuff a Shoulder or Leg of Mutton with Oysters

To marinade a Leg of Lamb

A Leg of Mutton à-la-Daube

To fry Cucumbers for Mutton Sauce

To make Pockets

To make a Florendine of Veal

To make a Tureiner

To make Hams of Pork like Westphalia

To make a Ragoo of Pigs-Ears

To collar a Pig

A Fricasy of Double Tripe

To pot a Swan

To make a Poloe

To make a Pulpatoon of Pigeons

To keep Green Peas till Christmas

II.—MEAT PIES AND PUDDINGS

A Battalia Pye

To make an Olio Pye

To make a Lumber Pye

Very fine Hogs Puddings

To make Plumb-Porridge

III.—SWEET-PUDDINGS, PIES, ETC.

To make New-College Puddings

To make a Spread-Eagle pudding

To make a Cabbage Pudding

To make a Calf's Foot Pudding

To make a Chestnut Pudding

To make a Brown-bread Pudding

To make a baked Sack Pudding

To make an Orange Pudding

Another sort of Orange Pudding

To make a French-Barley Pudding

To make a Skirret Pye

To make a Cabbage-Lettuce Pye

Potato, or Lemon Cheesecakes

To make Almond Cheesecakes

To make the light Wigs

To make very good Wigs

To make Carrot or Parsnip Puffs

A Tansy

To make Sack Cream

To make Quince Cream

To make Pistachia Cream

To make white Jelly of Quinces

To make Hart's-Horn Jelly

IV.—CHEESES

The Queen's Cheese

To make a Slip-coat Cheese

To make a New-market Cheese to cut at two Years old

V.—CAKES.

To make Shrewsbury Cakes

To make Whetstone Cakes

To make Portugal Cakes

To make Jumbals

To make March-pane

To make the Marlborough Cake

To make Wormwood Cakes

A French Cake to eat hot

To make the thin Dutch Bisket

To make Dutch Ginger-bread

To make Cakes of Flowers

VI.—CAUDLES AND POSSETS.

To make a Posset with Ale: King-William's Posset

To make the Pope's Posset

To make Flummery Caudle

To make Tea Caudle

VII.—CONSERVES, DRIED AND CAN-DIED FRUITS, MARMALADES, ETC.

To dry Apricocks like Prunella's

To candy Angelica

To candy Orange-Flowers

To make Conserve of Red-Roses, or any other Flowers

To preserve white Pear Plumbs

To preserve Mulberries whole

To preserve whole Quinces white

To make white Quince Marmalade

To make red Quince Marmalade

To make Melon Mangoes

To make Conserve of Hips

To make clear Cakes of Gooseberries

To make white Quince Paste

To make Syrup of any flower

VIII.—PICKLES.

To pickle Nasturtium-Buds

To keep Quinces in Pickle

To pickle Ashen-keys

To pickle Pods of Radishes

To pickle Broom-Buds

To pickle Purslain Stalks

IX.—WINES.

To make strong Mead

To make small White Mead

To make Frontiniac Wine

To make English Champagne, or the fine Currant Wine

To make Saragossa Wine, or English Sack

Mountain Wine

To make Quince Wine

To make Plumb Wine

To make Birch Wine

To make Sage Wine

Sage Wine another way

To make Ebulum

To make Cock Ale

To make it Elder Ale

To clear Wine

To fine Wine the Lisbon way

COOKERY BOOKS. PART III.

COOKERY BOOKS. PART IV.

DIET OF THE YEOMAN AND THE POOR.

MEATS AND DRINKS.

THE KITCHEN.

MEALS.

ETIQUETTE OF THE TABLE.