The Whitehouse Cookbook (1887) by Hugo Ziemann (ebook and pdf reader txt) π
The carver should ask the guests whether they have a preference forthe brisket or ribs; and if there be a sweetbread served with thedish, as is frequently with this roast of veal, each person shouldreceive a piece.
Though veal and lamb contain less nutrition than beef and mutton, inproportion to their weight, they are often preferred to these lattermeats on account of their delicacy of texture and flavor. A wholebreast of veal weighs from nine to twelve pounds.
[Illustration]
A FILLET OF VEAL.
A fillet of veal is one of the prime roasts of veal; it is taken fromthe leg above the knuckle; a piece weighing from ten to twelve poundsis a good size and requires about four hours for roasting. Beforeroasting, it is dressed with a force meat or stuffing placed in thecavity from where the bone was taken out and the flap tightly
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A set of tin measures (with small spouts or lips), from a gallon down to half a gill, will be found very convenient in every kitchen, though common pitchers, bowls, glasses, etc., may be substituted.
INDEX.ARTICLES REQUIRED FOR THE KITCHEN, 588
BEVERAGES, 458
Ale, Mulled, or Egg Flip, 468
Beer, Ginger, 465
Hop, 465
Spruce, 466
Buttermilk as a Drink, 461
Cherry Bounce, 465
Chocolate, 461
Cocoa, 461
Coffee, 458
Filtered or Drip, 459
Healing Properties of, 458
Iced, 460
Substitute for Cream in, 460
Vienna, 459
Cordial, Blackberry, 465
Noyeau, 468
Cream Soda Without Fountain, 467
Egg Flip, or Mulled Ale, 468
Egg Nog, 468
General Remarks, 458
Inexpensive Drink, 472
Junket, Delicious, 466
Koumiss, 470
Lemonade, 469
For a Summer Draught, 463
Lemon Syrup, 467
Mead Sassafras, 467
Pineappleade, 471
Punch, Hot, To Make, 469
Milk, 468
Milk, Fine, 469
Roman. No. 1, 466
Roman. No. 2, 466
Raspberry Shrub, 466
Seidlitz Powder, 471
Syrup, Lemon, 467
Strawberry and Raspberry, 469
Tea, Iced, 461
To Make, 460
The Healing Properties of Tea or Coffee, 458
Vinegar, Home-made Table, 471
Pineapple, 470
Raspberry. No. 1, 470
Raspberry. No. 2, 471
Very Strong Table, 471
Water, Strawberry, 469
Wine, Blackberry No. 1, 462
Blackberry. No. 2, 463
Black Currant, 464
Currant. No. 1, 462
Currant. No. 2, 462
Grape, 463
Honey or Methelin, 464
Orange, Florida, 463
Raisin, 464
Whey, 467
BREAD, 238
Bread, Brown, Boston, 244
Brown, Boston Unfermented, 244
Brown, Rhode Island, 245
Brown, Steamed, 245
Brown, Virginia, 245
Compressed Yeast, 241
Corn, 247
Corn and Rye, 245
Corn, Boston, 247
Corn, Virginia, 247
French, 246
German, 247
Graham, 243
Graham, Unfermented, 244
Milk Yeast, 243
Rye, 245
Rye and Corn, 245
Salt-raising, 242
Twist, 246
Wheat, 240
Cake, Corn, New England, 246
Corn, Spider, 249
Indian Loaf, 248
Johnnie, 248
Potato, Raised, 249
General Directions, 238
Southern Corn Meal Pone, or Corn Dodgers, 249
Yeast, Dried, or Yeast Cakes, 242
Home-made, 241
Unrivaled, 242
BISCUITS, ROLLS, MUFFINS, ETC, 249
Biscuit, Baking Powder, 251
Beaten, 254
Egg, 252
Graham (With Yeast), 252
Grafton Milk, 254
Light. No. 1, 252
Light. No. 2, 252
Potato, 254
Raised, 251
Soda, 251
Sour Milk, 251
Vinegar, 254
Bread Crumbs, Prepared, 272
Bread, Warm for Breakfast, 250
Buns, London Hot Cross, 255
Cake, Newport Breakfast, 271
Cakes, Buckwheat, 266
Buckwheat (Raised), 265
Buckwheat (Without Yeast), 265
Drop (Rye), 261
Drop (Wheat), 262
Flannel (With Yeast), 262
Tea, Berry, 261
Griddle (Very Good), 263
Griddle, Bread, 264
Griddle, Corn Meal, 263
Griddle, Corn Meal (With Yeast), 263
Griddle, Feather, 262
Griddle, French, 265
Griddle, Graham, 264
Griddle, Green Corn, 265
Griddle, Huckleberry, 265
Griddle, Potato, 264
Griddle, Rice, 264
Griddle, Sour Milk, 263
Griddle, Swedish, 266
Griddle, Wheat, 262
Cannelons, or Fried Puffs, 268
Cracked Wheat, 275
Crackers, 272
French, 273
Cracknels, 257
Croquettes, Hominy, 274
Rice, 274
Crumpets, English, 272
Plain, 272
Fritters, Apple, 267
Cream, 266
Corn Meal, 266
Currant, 266
German, 269
Golden Ball, 268
Green Corn, 269
Hominy, 269
Parsnip, 269
Peach, 267
Pineapple, 267
Wheat, 267
Gems, Graham. No. 1, 259
Graham. No. 2, 259
Graham, Plain, 259
General Suggestions, 249
Hominy, 274, 276
Hulled Corn or Samp, 275
Muffins, Corn Meal (Without Eggs), 258
Egg (Fine), 257
Hominy, 259
Plain, 258
Raised. No. 1, 257
Raised. No. 2, 257
Tennessee, 258
Without Eggs, 258
Mush, Corn Meal, or Hasty Pudding, 273
Fried, 273
Graham, 273
Oat Flakes, 275
Oat Meal, 274
Steamed, 276
Pop-overs, 262
Prepared Bread Crumbs, 272
Puff Balls, 271
Puffs, Breakfast, 272
Rolls, Dinner, Fried, 271
French, 253
Parker House, 253
Parker House (Unfermented), 253
Stale (To Renew), 250
Rice, Boiled, 275
Rusks, 256
With Yeast, 256
Unfermented, 256
Sally Lunn, 255
Unfermented, 255
Samp, or Hulled Corn, 275
Scones, Scotch, 256
Short Cake, Cream, 269
Huckleberry, 271
Lemon, 270
Orange, 270
Strawberry, 270
Waffles, 260
Continental Hotel, 260
Cream, 260
Newport, 260
Rice. No. 1, 261
Rice. No. 2, 261
Rice, German, 261
TOAST, 276
American, 277
Apple, 281
Cheese. No. 1, 277
No. 2, 278
Chicken Hash with Rice, 281
Codfish on (Cuban Style), 280
Cream, 277
Eggs on, 279
Baked on, 279
Halibut on, 281
Ham, 279
Hashed Beef on, 280
Milk, 277
Minced Fowls on, 279
Mushrooms on, 278
Nuns', 277
Oyster, 278
Reed Birds on, 279
Tomato, 278
Veal Hash on, 280
BUTTER AND CHEESE, 219
Butter, A Brine to Preserve, 220
Putting up to Keep, 220
To Make, 219
To Make Quickly, 220
Cheese, Cottage, 221
Cream (New Jersey), 221
Cream Toast, 223
Fondu, 222
Scalloped, 222
SoufflΓ©, 222
Straws, Cayenne, 223
Curds and Cream, 221
Pastry Ramakins, 223
Rarebit, Welsh, 224
Slip, 222
Welsh Rarebit, 224
CAKE, ETC., 282
Suggestions in Regard to Cake Making, 282
FROSTING OR ICING, 284
Almond, 285
Boiled, 286
Chocolate, 285
Gelatine, 287
Golden, 287
Without Eggs, 287
Icing, Chocolate, Plain, 285
Sugar, 286
Tutti Frutti, 286
FILLINGS FOR LAYER CAKES, 287
No. 1. Cream Filling, 287
No. 2. Cream Filling, 288
No. 3. Ice Cream Filling, 288
No. 4. Apple Filling, 288
No. 5. Apple Filling, 288
No. 6. Cream Frosting, 288
No. 7. Peach Cream Filling, 288
No. 8. Chocolate Cream Filling, 289
No. 9. Chocolate Cream Filling, 289
No. 10. Banana Filling, 289
No. 11. Lemon Jelly Filling, 289
No. 12. Orange Cake Filling, 289
No. 13. Fig Filling, 289
No. 14. Fruit Filling, 290
Cake, Almond, 303
Angel, 302
Bread or Raised, 290
Bride, 294
Chocolate, No. 1, 298
Chocolate, No. 2, 298
Chocolate, No. 3, 298
Chocolate, French, 297
Citron, 295
Cocoanut, 299
Cocoanut and Almond, 299
Coffee, 299
Cream, 300
Cream (Cheap), 306
Cream, Whipped, 304
Custard or Cream, 305
Delicate, 295
Election, 300
Feather, 300
Fruit (Superior), 290
Fruit, by Measure (Excellent), 291
Fruit, Dried Apple, 300
Fruit, Layer, 304
Fruit, Molasses, 291
Fruit, White, 391
Gingerbread, Hard, 306
Gingerbread, Plain, 307
Ginger, Soft, 306
Gold, 296
Gold and Silver, 307
Golden Spice, 303
Golden Cream, 300
Gold or Lemon, 296
Hickory Nut or Walnut, 305
Huckleberry, 308
Jelly, Layer, 305
Jelly, Rochester, 303
Jelly, Rolled, 304
Layer, To Cut, 304
Lemon, 295
Lemon or Gold, 296
Loaf (Superior), 297
Loaf (Washington), 302
Marble, 297
Pound, Citron, 295
Pound, Cocoanut, 295
Pound, English, 294
Pound, Plain, 294
Queen's, 302
Ribbon, 302
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