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
Read free book Β«The Whitehouse Cookbook (1887) by Hugo Ziemann (ebook and pdf reader txt) πΒ» - read online or download for free at americanlibrarybooks.com
- Author: Hugo Ziemann
- Performer: -
Read book online Β«The Whitehouse Cookbook (1887) by Hugo Ziemann (ebook and pdf reader txt) πΒ». Author - Hugo Ziemann
May, 486
June, 488
July, 490
August, 493
September, 494
October, 496
November, 498
December, 500
MENUS, SPECIAL, 503
MISCELLANEOUS RECIPES, 543
Ammonia, Uses of, 543
Cement, Cracks in Floors, 559
for Acids, 560
for China and Glass, 556
Cider, To Keep, 561
Cleaning Jewelry, For, 551
Oil Cloth, For, 547
Sinks, For, 557
Crape, To Renew Old, 551
Family Glue, 559
Feathers, To Wash, 549
Flannels, To Wash, 546
Fluid, Washing, 562
Furniture Cream, 559
How to Freshen up Furs, 550
Garments, To Wash Colored, 553
Gloves, To Clean Kid, 551
Glue, 559
Family, 559
Hard Soap (Washing), 562
Incombustible Dresses, 550
Insects and Vermin, 544
Indelible Ink, To Remove, 560
Lace, To Clean Black. No. 1, 547
To Clean Black. No. 2, 548
To Wash White. No. 1, 548
To Wash White Thread. No. 2, 548
Leather, A Polish for, 561
Machine Grease, To Take Out, 546
Management of Stoves, 557
Marble, To Remove Stains from, 552
Moths in Carpets, 545
Mucilage, Postage Stamp, 559
Novel Dress Mending, 550
Oil Cloth Cleaning, 547
Stains in Silk and Other Fabrics, 554
Old Style Family Soft Soap, 563
Paper Hangers' Paste, 553
Paste for Scrap Books, Etc, 560
Polish for Ladies' Kid Shoes, 560
for Leather, 561
Shirts, to Starch, Fold and Iron, 547
Silks or Ribbons, to Clean, 549
To Clean Black Dress, 549
Silver Plate, To Clean, 552
Starch Polish, 551
Soap for Washing Without Rubbing, 563
Hard (Washing), 562
Old Style Family, 563
Soft, To Make Without Cooking, 563
Stoves, Management of, 557
The Marking System, 553
To Bleach Cotton Cloth, 561
To Cement Cracks in Floors, 559
To Clean Black Lace, 547
To Clean Black Dress Silks, 549
To Clean Kid Gloves, 551
To Clean Silks and Ribbons, 549
To Clean Silver Plate, 552
To Destroy Insects and Vermin, 544
To Keep Cider, 561
To Make a Paste to Fasten Labels, 558
To Raise the Pile on Velvet, 551
To Remove Indelible Ink, 560
To Remove Ink from Carpets, 558
To Remove Stains and Spots, 554
To Remove Stains from Marble, 552
To Renew Old Crape, 551
To Soften Water, 562
To Starch, Fold and Iron Shirts, 547
To Take Out Machine Grease, 546
To Take Rust Out of Steel, 558
To Whiten Walls, 552
Uses of Ammonia, 543
Velvet, to Raise the Pile on, 551
Walls, to Whiten, 552
Washing Fluid, 562
MODES OF FRYING, 48
OMELETS AND EGGS, 225
PASTRY, PIES AND TARTS, 320
Crust, Potato, 324
Chess Cakes, 343
General Remarks, 320
How to Make a Pie, 321
Icing Pastry, 321
Maids of Honor, 342
Meat for Mince Pies (Cooked), 337
Mince Meat, Mock, Without Meat, 338
Patties or Shells for Tarts, 325
Pie, Apple, Green, 326
Apple and Peach Meringue, 327
Apple Custard. No. 1, 326
Apple Custard. No. 2, 326
Apple Custard. No. 3, 327
Apple Custard. No. 4, 327
Apple, Irish, 327
Apple, Mock, 327
Apricot Meringue, 332
Berry, Ripe, 335
Blackberry, 333
Cocoanut. No. 1, 328
Cocoanut. No. 2, 328
Cherry, 332
Cranberry, 335
Cranberry Tart, 335
Cream, 330
Cream, Boston, 331
Cream, Mock, 331
Cream, Whipped, 331
Currant. No. 1, 332
Currant, Ripe. No. 2, 333
Custard, 331
Custard, Bakers', 330
Custard, Chocolate. No. 1, 328
Custard, Chocolate. No. 2, 328
Custard, Fruit, 332
Dried Fruit, 335
Fruit, German, 342
Gooseberry, 336
Grape, 334
Huckleberry, 333
Jelly and Preserved Fruit, 335
Lemon. No. 1 (Superior), 328
Lemon. No. 2, 329
Lemon. No. 3, 329
Lemon. No. 4, 329
Lemon, Raisin, 333
Mince. No. 1, 338
Mince. No. 2, 338
Molasses, 333
Orange, 330
Peach, 335
Pineapple, 334
Plum or Damson, 334
Pumpkin. No. 1, 336
Pumpkin. No. 2, 336
Pumpkin, Without Eggs, 337
Rhubarb, 333
Rhubarb (Cooked), 334
Ripe Berry, 335
Squash, 337
Sweet Potato, 337
Tomato, Green, 332
Pie Crust, Plain, 324
To Make Flaky, 325
Rule for Undercrust, 324
Puff Paste, Fine, 322
for Pies, 322
of Suet, 324
Soyer's Recipe for, 323
Pumpkin or Squash for Pies, Stewed, 336
Baked, 336
Tartlets. No. 1, 325
No. 2, 325
Lemon. No. 1, 339
Lemon. No. 2, 340
Meringue Custard, 340
Orange, 340
Plum Custard, 339
Tarts, 326
Apple, 342
Berry, 341
Chocolate, 341
Cocoanut, 341
Cream, 343
Gooseberry, Green, 341
Jam, Open, 343
Strawberry Cream, 341
Turnover, Fruit, Suitable for Picnics, 339
POULTRY AND GAME, 81
Chicken, Boiled, 87
Breaded, 92
Broiled, 89
Broiled on Toast, 93
Croquettes. No. 1, 90
Croquettes. No. 2, 91
Croquettes, To Fry, 91
Curry, 93
Dressed as Terrapin, 95
Fricassee, 87
Fried, 90
Fried Γ‘ la Italienne, 90
Lunch for Traveling, 91
Macaroni and, 96
Patties, 88
Pickled, 88
Pie, 89
Pot Pie. No. 1, 94
Pot Pie. No. 2, 94
Potted, 92
Pressed, 91
Pudding, 96
Rissoles of, 88
Roast, 86
Roley Poley, 95
Scalloped, 92
Steamed, 87
Stewed (Whole Spring), 87
Stewed with Biscuit, 95
Turnovers, 95
Dressing or Stuffing for Fowls, 83
Oyster, 83
Duck, Braised, 97
Canvas Back, 99
Duck Pie, 98
Roast (Tame), 96
Roast (Wild), 98
Stewed, 97
Warmed Up, 98
Wild, 98
Game Pie, 101
Salmi of, 103
Goose, Roast, 86
Grouse, To Roast, Etc., 101
Hare, Roast, 102
Partridges, To Roast, Etc., 101
Pigeon Pie, 99
Pigeons, Broiled, or Squabs, 100
Roast, 99
Stewed, 99
Quail, To Roast, 101
To Roast, Etc., 101
Rabbit, Broiled, 103
Fricassee, 102
Fried, 103
Pie, 103
Roast, 103
Reed Birds, 100
Salmi of Game, 103
Snipe, 100
Snow Birds, 102
Squab Pot Pie, 100
Squirrels, 102
Turkey, Boned, 85
Boiled, 84
Hashed, 85
Roast, 82
Scallop, 84
Warmed Over, 85
Venison, Baked Saddle of, 105
Steak, Broiled, 104
Steak, Fried, 106
Hashed, 106
Pie or Pastry, 105
Roast Haunch of, 104
Woodcock, Roasted, 100
PRESERVES, JELLIES, ETC, 423
A New Way of Keeping Fruit, 436
Brandied Peaches or Pears, 436
General Remarks, 423
Jam, Gooseberry, 435
Raspberry, 436
Strawberry, 435
Jellies, Fruit, 431
Jelly, Apple, 433
Crab Apple, 434
Currant, 431
Currant (New Method), 432
Grape, 433
Orange, Florida, 433
Peach, 434
Quince, 432
Raspberry, 432
Macedoines, 436
Marmalade, Lemon, 435
Orange, 434
Orange Syrup, 434
Pineapple Preserves, 427
Preserved Apples (Whole), 426
Preserved Cherries, 424
Cranberries, 424
Egg Plums, 425
Peaches, 426
Pears, 427
Pumpkins, 429
Quinces, 427
Strawberries, 425
Tomatoes (Green), 426
Preserving Fruit, (New Mode), 429
(New Method of), 430
Raisins (A French Marmalade), 435
To Preserve and Dry Green Gages, 428
Berries Whole (Excellent), 425
Fruit Without Sugar, 430
Water Melon and Citron Rind, 428
PUDDINGS AND DUMPLINGS, 381
A Royal Dessert, 416
Batter, Common, 386
Berry Rolls, Baked, 414
Cobbler, Peach, 413
Currants,
Comments (0)