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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Dumplings, Apple, 384
Apple (Boiled), 385
Lemon, 386
Oxford, 385
Preserve, 385
Rice, Boiled (Custard Sauce), 384
Suet. No. 1, 385
Suet. No. 2, 386
General Remarks, 381
Geneva Wafers, 414
Huckleberries with Crackers and Cream, 416
Pudding, Almond, 386
Almond. No. 1, 390
Almond. No. 2, 390
Apple and Brown Bread, 388
Apple, Baked, 386
Apple, Boiled, 387
Apple Custard, 391
Apple Puff, 389
Apple Roley Poley, 411
Apple Sago, 401
Apple Tapioca, 388
Banana, 412
Batter, Baked, 390
Batter, Boiled, 390
Berry, Cold, 388
Bird's Nest, 387
Blackberry and Whortleberry, 409
Bread and Butter. No. 1, 387
Bread and Butter. No. 2, 387
Bread, Baked Plain, 389
Bread, Boiled, 389
Bread (Superior), 389
Cabinet, 398
Cherry, 396
Cherry, Boiled or Steamed, 396
Chocolate. No. 1, 401
Chocolate. No. 2, 402
Chocolate. No. 3, 402
Chocolate. No. 4, 402
Christmas Plum, by Measure, 397
Cocoanut. No. 1 (French), 395
Cocoanut. No. 2, 396
Cocoanut. No. 3, 396
Cold Fruit, 392
Corn Meal, 404
Corn Meal, Apple, 404
Corn Meal, Baked Without Eggs, 393
Corn Meal, Baked with Eggs, 394
Corn Meal, Boiled, 394
Corn Meal, Boiled Without Eggs, 394
Corn Meal, Fruit, 404
Corn Meal Puffs, 395
Corn Starch, 392
Cottage, 305
Cracker, 393
Cranberry, Baked, 398
Cream, 392
Cream Meringue, 392
Cuban, 393
Currant, Boiled, 410
Custard, 391
Custard. No. 1, 391
Custard. No. 2, 391
Custard Apple, 391
Delmonico, 406
English Plum (The Genuine), 396
Fig, 404
Fruit, 405
Fruit, 409
Fruit, Cold, 392
Fruit, Puff, 411
Fruit, Rice, 407
Graham, 412
Green Corn, 414
Hominy, 413
Huckleberry, Baked, 409
Indian, Delicate, 395
Jelly, 415
Lemon, 400
Lemon, Baked (Queen of Puddings), 399
Lemon, Boiled, 400
Lemon, Cold, 400
Minute. No. 1, 414
Minute. No. 2, 415
Nantucket, 406
Orange. No. 1, 399
Orange. No. 2, 399
Orange Roley Poley, 411
Peach, Dried, 412
Peach, Pear and Apple, 403
Pie Plant or Rhubarb, 405
Pineapple, 410
Plum, English (The Genuine), 396
Plum, Baked, 397
Plum, Without Eggs, 398
Prune, 409
Quick, 416
Raspberry, 403
Ready, 416
Rhubarb or Pie Plant, 405
Rice, Boiled. No. 1, 408
Rice, Boiled. No. 2, 408
Rice, Fruit, 408
Rice (Fine), 407
Rice (Plain), 406
Rice, Lemon, 407
Rice, Meringue, 407
Rice, Snow Balls, 408
Rice, Without Eggs, 407
Roley Poley (Apple), 411
Roley Poley (Orange), 411
Sago, Apple, 401
Sago, Plain, 401
Sago, Royal, 401
Saucer, 406
Snow, 405
Sponge Cake. No. 1, 411
Sponge Cake. No. 2, 412
Strawberry Tapioca, 403
Suet, Plain, 413
Suet, Plum, 413
Sunderland, 415
Sweet Potato, 410
Tapioca, 403
Tapioca, Apple, 388
Toast, 406
Transparent, 410
Whortleberry and Blackberry, 409
Puffets, Apple, Boiled, 386
Royal Dessert, A, 416
To Chop Suet, 383
Stone Raisins, 383
SANDWICHES, 236
Cheese, 237
Chicken, 236
Egg, 237
Ham, 236
Plain, 236
Mushroom, 237
Sardine, 236
Water Cress, 237
SAUCES AND DRESSINGS FOR MEATS, 156
Butter, Drawn, 156
To Brown, 164
Cocoanut Prepared (For Pies, Puddings, Etc.), 165
Curry Powder, 164
Sauce, 164
Flour, To Brown, 164
Herbs for Winter, 166
Meats and Their Accompaniments, 166
Mustard, French, 165
To Make, 164
Omelet, Apple, 163
Pepper, Kitchen, 165
Sauce, Apple, 162
Apple, Cider, 162
Apple, Old-fashioned, 162
Bechamel, 160
Bread, 159
Brown, 161
Brown, Sharp, 160
Caper, 158
Celery, 158
Chili, 159
Cranberry, 163
Curry, 164
Egg or White, 156
Fish. No. 1, 158
Fish. No. 2, 158
for Boiled Cod, 157
for Salmon and Other Fish, 157
Hollandaise, 161
Jelly, Currant, 161
Lobster, 157
Maitre d'Hotel, 160
Mint, 160
Mushroom, 161
Onion, 159
Oyster, 157
Tartare, 156
Tomato, 159
Wine, for Game, 160
Spices, 165
Vegetables Appropriate to Different Dishes, 167
for Breakfast, 168
Vinegar, Cucumber, 163
Flavored, 163
Warm Dishes for Breakfast, 167
SALADS, 168
Celery, Undressed, 175
Cucumbers, to Dress Raw, 175
Dressing, Cream Salad. No. 1, 170
Cream Salad. No. 2, 170
for Cold Slaw (Cabbage Salad), 169
Mayonnaise, 169
Salad, French, 170
Endive, 174
Horse-radish, 176
Lettuce, 176
Peppergrass and Cress, 176
Radishes, 175
Salad, Bean, 175
Cabbage or Cold Slaw, 169
Celery, 174
Chicken, 171
Crab, 173
Dutch, 172
Fish, 172
Ham, 172
Lettuce, 174
Lobster. No. 1, 171
Lobster. No. 2, 171
Oyster, 172
Potato, Cold, 175
Potato, Hot, 174
Summer, Mixed, 170
Tomato, 174
Slaw, Cold, 173
Cold, Dressing for, 169
Cold, Plain, 173
Hot, 173
CATSUPS, 176
Catsup, Apple, 178
Cucumber, 178
Currant, 178
Gooseberry, 178
Mushroom, 178
Oyster, 177
Tomato. No. 1, 176
Tomato. No. 2, 176
Tomato, Green, 177
Walnut, 177
Vinegar, Celery, 179
Spiced, 179
Chocolate. (See BEVERAGES)
Cocoa. (See BEVERAGES)
Coffee. (See BEVERAGES)
PICKLES, 179
General Remarks, 179
Green Pepper Mangoes, 183
Piccalili, 186
Pickle, An Ornamental, 186
East India, 187
Pear, 189
Sweet, for Fruit, 188
Watermelon, 188
Pickled Butternuts and Walnuts, 188
Cabbage (Purple), 182
Cabbage (White), 182
Cauliflower, 183
Cherries, 190
Eggs, 186
Green Peppers, 183
Mangoes, 184
Mushrooms, 182
Onions, 184
Oysters, 185
Pickles, Blue Berry, 187
Chow Chow (Superior English Recipe), 183
Cucumber, 180
Cucumber, for Winter Use, 180
Cucumber, Ripe, 185
Cucumber, Sliced, 180
Cucumber, Sweet, Ripe, 186
East India, 187
Green Tomato (Sour), 181
Green Tomato (Sweet), 181
Mixed, 187
Spiced Currants, 189
Grapes, 190
Plums, 189
SAUCES FOR PUDDINGS, 417
Brandy, Cold, 417
Liquid, 418
or Wine. No. 1, 417
or Wine. No. 2, 417
Caramel, 419
Cream, Cold, 419
Warm, 419
Custard, 420
Fruit, 421
Grandmother's, 418
Hard, Plain, Cold, 420
Jelly, 421
Lemon, 418
(Cold), 419
Brandy for Cakes and Puddings, 422
Cream (Hot), 418
Milk, 420
or Cream, 421
Old Style, 420
Orange Cream (Hot), 419
(Cold), 419
Plain, A Good, 420
Plum Pudding, Superior, 418
Rose Brandy for Cakes and Puddings, 423
Sugar, 418
Sweet Common, 421
Syrup for Fruit, 421
Wine, Rich, 417
SEASONABLE FOODS, VARIETIES OF, 473
SICK, COOKING FOR THE, 510
Acid Drinks, 519
Apples, Baked, 515
A Remedy for Boils, 520
Arrowroot Blanc Mange, 512
Milk Porridge, 512
Wine Jelly, 514
Baked Apples, 515
Beefsteak and Mutton Chops, 510
Beef Tea, 511
Blackberry Cordial, 518
Blanc Mange, Arrowroot, 512
Irish Moss, 515
Boiled Rice, 514
Boils, Remedy for, 520
Bread Panada, 517
Broth, Veal or Mutton, 511
Clam, 516
Chicken, 511
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