The Whitehouse Cookbook (1887) by Hugo Ziemann (ebook and pdf reader txt) π
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when they are entirely divided, the rib-bones should becarved in the direction of the line from 5 to 6, and the brisket canbe helped by cutting slices from 3 to 4.
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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href="@public@vhost@g@gutenberg@html@files@13923@[email protected]#Page_514" tag="{http://www.w3.org/1999/xhtml}a">Chicken Jelly, 514
Broth, 511
Clam Broth, 516
Codfish, Milk or Cream, 516
Corn Meal Gruel, 512
Cracker Panada, 517
Cup Pudding, 515
Pudding, Tapioca, 515
Custard, 516
Cure for Ringworms, 520
Draughts for the Feet, 519
Egg Gruel, 512
Toast, 515
Flax Seed Tea, 513
Seed Lemonade, 513
For Children Teething, 518
General Remarks, 510
Gruel, Corn Meal, 512
Egg, 512
Oat Meal, 511
Hominy, 514
Irish Moss Blanc Mange, 515
Jelly Arrowroot Wine, 514
Chicken, 514
Mulled, 516
Sago, 514
Tapioca, 513
Linseed Tea, 518
Milk Porridge, 512
or Cream Codfish, 516
Milk Toast, Plain, 517
Mulled Jelly, 516
Mutton Chops and Beefsteak, 510
or Veal Broth, 511
Oat Meal Gruel, 511
Oyster Toast, 516
Panada, Bread, 517
Cracker, 517
Porridge Milk, 512
Arrowroot, Milk, 512
Poultices, 519
Powders for Children, 518
Pudding, Cup, 515
Cup, Tapioca, 515
Rice, Boiled, 514
Ringworms, Cure for, 520
Sago Jelly, 514
Soft Toast, 515
Slippery Elm Tea, 517
Elm Bark Tea, 513
Tamarind Water, 513
Tapioca Jelly, 513
Tea, Beef, 511
Flax Seed, 513
Linseed, 518
Slippery Elm, 517
Slippery Elm Bark, 513
Toast, Water, or Crust Coffee, 517
Milk, Plain, 517
Egg, 515
Oyster, 516
Soft, 515
Veal or Mutton Broth, 511
SMALL POINTS ON TABLE ETIQUETTE, 595
SOUPS, 27
Asparagus, Cream of, 36
Bean (Dried), 36
Beef, 31
Calf's Head or Mock Turtle, 39
Chicken Cream, 34
ConsommΓ©, 33
Corn, 35
Game, 32
Gumbo or Okra, 41
Herbs and Vegetables Used in, 29
Julienne, 33
Macaroni, 40
Mullagatawny, 38
Mutton Broth (Scotch), 32
Okra or Gumbo, 41
Ox Tail, 34
Pea (Green), 36
Split, 35
Pepper Pot (Philadelphia), 37
Plain, Economical, 34
Spinach, Cream of, 34
Squirrel, 37
Stock, 30
White, 31
To Clarify, 31
Tapioca Cream, 41
Tomato. No. 1, 38
No. 2, 38
No. 3, 38
Turkey, 40
Turtle, Mock, 39
Green, 40
from Beans, 37
Veal (Excellent), 32
SOUPS WITHOUT MEATS, 41
Celery, 43
Clam, Plain and French, 47
Croutons for, 45
Dumpling, Egg for, 44
Suet for, 44
Egg Balls for, 44
Fish, 45
Force Meat Balls for, 43
(Soyer's Recipe), 44
Lobster or Bisque, 46
Noodles for, 43
Onion, 41
Oyster Soup. No. 1, 46
No. 2, 46
Pea, 43
Potato (Irish), 43
Stock, Fish, 45
Vegetable, Spring, 42
Winter, 42
Vermicelli, 42
White (Swiss), 42
TABLE ETIQUETTE, SMALL POINTS ON, 595
TOILET RECIPES, ITEMS, ETC., 577
Antidotes for Poisons, 585
Bad Breath, 582
Bandoline, 580
Barbers' Shampoo Mixture, 583
Bay Rum, 577
Burnett's Celebrated Powder for the Face, 580
Camphor Ice, 583
Cold Cream, 578
Cologne Water (Superior), 577
Complexion Wash, 580
Cream of Lilies, 578
of Roses, 578
Cure for Pimples, 581
Dye for White or Light Eye-brows, 579
For Dandruff, 578
Hair Invigorator, 578
Wash, 579
How to Keep Brushes Clean, 583
Jockey Club Bouquet Cologne, 577
Lavender Water, 577
Lip Salve, 578
Macassar Oil for the Hair, 578
Odoriferous or Sweet Scenting Bags, 583
Ox-marrow Pomade, 579
Pearl Smelling Salts, 582
Tooth Powder, 582
Phalon's Instantaneous Hair Dye, 579
Pimples, Cure for, 581
Razor-strop Paste, 583
Removing Tartar from the Teeth, 582
Rose-water, 577
Shaving Compound, 583
Toilet or Face Powder, 580
Items, 584
Toilet Soap, 585
To Increase the Hair in the Brows, 580
Remove Freckles, 581
Remove Moth Patches, 581
VEGETABLES, 191
Asparagus, 210
with Eggs, 211
Beans, Lima and Kidney, 209
String, 208
Beets, Baked, 210
Boiled, 210
Stewed, 210
Cabbage, Boiled, 200
French Way of Cooking, 201
Fried, 201
Ladies', 201
Sourcrout, 202
Steamed, 201
with Cream, 200
Carrots, Mashed, 214
Stewed, 213
Cauliflower, 200
Fried, 200
Celery, 209
Corn, Boiled, Green, 206
Fried, 207
Pudding, 207
Roasted (Green), 207
Stewed, 207
Succotash, 208
Cucumbers, Γ‘ la CrΓͺme, 206
Fried, 206
Cymblings, or Squashes, 211
Egg Plant, Fried, 208
Stuffed, 208
Endive, Stewed, 214
General Remarks, 191
Greens, 213
Mushrooms, Baked, 214
Canned, 215
for Winter Use, 215
Stewed, 215
Okra, 210
Onions, Baked, 199
Boiled, 198
Fried, 199
Scalloped, 199
Stewed, 199
Oyster Plant or Salsify Fried, 209
Stewed, 209
Parsnips, Boiled, 203
Creamed, 204
Fried, 203
Fritters, 203
Stewed, 203
Peas, Green, 211
Stewed, 211
Potato Croquettes. No. 1, 196
Croquettes. No. 2, 196
Fillets, 196
Puffs, 193
Snow, 194
Potatoes, Γ‘ la CrΓͺme, 193
Γ‘ la Delmonico, 197
Baked, 197
Browned, 192
BrownedβWith Roast. No. 1, 197
BrownedβWith Roast. No. 2, 198
Crisp, 195
Favorite, Warmed, 195
Fried, with Eggs, 197
Hasty Cooked, 195
Lyonnaise, 196
Mashed, 192
Mashed, Warmed Over, 193
New, and Cream, 193
New, To Boil, 192
Raw, Fried, 194
Saratoga Chips, 193
Scalloped (Kentucky Style), 194
Steamed, 194
Sweet, 198
Sweet, Baked, 198
Pumpkin, Stewed, 214
Rice, To Boil, 202
Salsify, Fried, 209
or Oyster Plant, Stewed, 209
Sourcrout, 202
Spinach, 212
Squashes or Gymblings, 211
Squash, Winter, Baked, 212
Winter, Boiled, 212
String Beans, 208
Succotash, 208
Tomatoes, Baked (Plain), 205
Broiled and Fried, 205
Fried and Broiled, 205
Scalloped, 204
Scrambled, 206
Stewed, 204
Stuffed, Baked, 204
To Peel, 204
Raw, To Prepare, 205
Truffles, 216
End of the Project Gutenberg EBook of The Whitehouse Cookbook (1887)
by Mrs. F.L. Gillette
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Broth, 511
Clam Broth, 516
Codfish, Milk or Cream, 516
Corn Meal Gruel, 512
Cracker Panada, 517
Cup Pudding, 515
Pudding, Tapioca, 515
Custard, 516
Cure for Ringworms, 520
Draughts for the Feet, 519
Egg Gruel, 512
Toast, 515
Flax Seed Tea, 513
Seed Lemonade, 513
For Children Teething, 518
General Remarks, 510
Gruel, Corn Meal, 512
Egg, 512
Oat Meal, 511
Hominy, 514
Irish Moss Blanc Mange, 515
Jelly Arrowroot Wine, 514
Chicken, 514
Mulled, 516
Sago, 514
Tapioca, 513
Linseed Tea, 518
Milk Porridge, 512
or Cream Codfish, 516
Milk Toast, Plain, 517
Mulled Jelly, 516
Mutton Chops and Beefsteak, 510
or Veal Broth, 511
Oat Meal Gruel, 511
Oyster Toast, 516
Panada, Bread, 517
Cracker, 517
Porridge Milk, 512
Arrowroot, Milk, 512
Poultices, 519
Powders for Children, 518
Pudding, Cup, 515
Cup, Tapioca, 515
Rice, Boiled, 514
Ringworms, Cure for, 520
Sago Jelly, 514
Soft Toast, 515
Slippery Elm Tea, 517
Elm Bark Tea, 513
Tamarind Water, 513
Tapioca Jelly, 513
Tea, Beef, 511
Flax Seed, 513
Linseed, 518
Slippery Elm, 517
Slippery Elm Bark, 513
Toast, Water, or Crust Coffee, 517
Milk, Plain, 517
Egg, 515
Oyster, 516
Soft, 515
Veal or Mutton Broth, 511
SMALL POINTS ON TABLE ETIQUETTE, 595
SOUPS, 27
Asparagus, Cream of, 36
Bean (Dried), 36
Beef, 31
Calf's Head or Mock Turtle, 39
Chicken Cream, 34
ConsommΓ©, 33
Corn, 35
Game, 32
Gumbo or Okra, 41
Herbs and Vegetables Used in, 29
Julienne, 33
Macaroni, 40
Mullagatawny, 38
Mutton Broth (Scotch), 32
Okra or Gumbo, 41
Ox Tail, 34
Pea (Green), 36
Split, 35
Pepper Pot (Philadelphia), 37
Plain, Economical, 34
Spinach, Cream of, 34
Squirrel, 37
Stock, 30
White, 31
To Clarify, 31
Tapioca Cream, 41
Tomato. No. 1, 38
No. 2, 38
No. 3, 38
Turkey, 40
Turtle, Mock, 39
Green, 40
from Beans, 37
Veal (Excellent), 32
SOUPS WITHOUT MEATS, 41
Celery, 43
Clam, Plain and French, 47
Croutons for, 45
Dumpling, Egg for, 44
Suet for, 44
Egg Balls for, 44
Fish, 45
Force Meat Balls for, 43
(Soyer's Recipe), 44
Lobster or Bisque, 46
Noodles for, 43
Onion, 41
Oyster Soup. No. 1, 46
No. 2, 46
Pea, 43
Potato (Irish), 43
Stock, Fish, 45
Vegetable, Spring, 42
Winter, 42
Vermicelli, 42
White (Swiss), 42
TABLE ETIQUETTE, SMALL POINTS ON, 595
TOILET RECIPES, ITEMS, ETC., 577
Antidotes for Poisons, 585
Bad Breath, 582
Bandoline, 580
Barbers' Shampoo Mixture, 583
Bay Rum, 577
Burnett's Celebrated Powder for the Face, 580
Camphor Ice, 583
Cold Cream, 578
Cologne Water (Superior), 577
Complexion Wash, 580
Cream of Lilies, 578
of Roses, 578
Cure for Pimples, 581
Dye for White or Light Eye-brows, 579
For Dandruff, 578
Hair Invigorator, 578
Wash, 579
How to Keep Brushes Clean, 583
Jockey Club Bouquet Cologne, 577
Lavender Water, 577
Lip Salve, 578
Macassar Oil for the Hair, 578
Odoriferous or Sweet Scenting Bags, 583
Ox-marrow Pomade, 579
Pearl Smelling Salts, 582
Tooth Powder, 582
Phalon's Instantaneous Hair Dye, 579
Pimples, Cure for, 581
Razor-strop Paste, 583
Removing Tartar from the Teeth, 582
Rose-water, 577
Shaving Compound, 583
Toilet or Face Powder, 580
Items, 584
Toilet Soap, 585
To Increase the Hair in the Brows, 580
Remove Freckles, 581
Remove Moth Patches, 581
VEGETABLES, 191
Asparagus, 210
with Eggs, 211
Beans, Lima and Kidney, 209
String, 208
Beets, Baked, 210
Boiled, 210
Stewed, 210
Cabbage, Boiled, 200
French Way of Cooking, 201
Fried, 201
Ladies', 201
Sourcrout, 202
Steamed, 201
with Cream, 200
Carrots, Mashed, 214
Stewed, 213
Cauliflower, 200
Fried, 200
Celery, 209
Corn, Boiled, Green, 206
Fried, 207
Pudding, 207
Roasted (Green), 207
Stewed, 207
Succotash, 208
Cucumbers, Γ‘ la CrΓͺme, 206
Fried, 206
Cymblings, or Squashes, 211
Egg Plant, Fried, 208
Stuffed, 208
Endive, Stewed, 214
General Remarks, 191
Greens, 213
Mushrooms, Baked, 214
Canned, 215
for Winter Use, 215
Stewed, 215
Okra, 210
Onions, Baked, 199
Boiled, 198
Fried, 199
Scalloped, 199
Stewed, 199
Oyster Plant or Salsify Fried, 209
Stewed, 209
Parsnips, Boiled, 203
Creamed, 204
Fried, 203
Fritters, 203
Stewed, 203
Peas, Green, 211
Stewed, 211
Potato Croquettes. No. 1, 196
Croquettes. No. 2, 196
Fillets, 196
Puffs, 193
Snow, 194
Potatoes, Γ‘ la CrΓͺme, 193
Γ‘ la Delmonico, 197
Baked, 197
Browned, 192
BrownedβWith Roast. No. 1, 197
BrownedβWith Roast. No. 2, 198
Crisp, 195
Favorite, Warmed, 195
Fried, with Eggs, 197
Hasty Cooked, 195
Lyonnaise, 196
Mashed, 192
Mashed, Warmed Over, 193
New, and Cream, 193
New, To Boil, 192
Raw, Fried, 194
Saratoga Chips, 193
Scalloped (Kentucky Style), 194
Steamed, 194
Sweet, 198
Sweet, Baked, 198
Pumpkin, Stewed, 214
Rice, To Boil, 202
Salsify, Fried, 209
or Oyster Plant, Stewed, 209
Sourcrout, 202
Spinach, 212
Squashes or Gymblings, 211
Squash, Winter, Baked, 212
Winter, Boiled, 212
String Beans, 208
Succotash, 208
Tomatoes, Baked (Plain), 205
Broiled and Fried, 205
Fried and Broiled, 205
Scalloped, 204
Scrambled, 206
Stewed, 204
Stuffed, Baked, 204
To Peel, 204
Raw, To Prepare, 205
Truffles, 216
(Italian Style of Dressing), 216
Au Naturel, 216
Turnips, 214
Vegetable Hash, 212
MACARONI, 216
Macaroni, Γ‘ la CrΓͺme, 217
Γ‘ la Italienne, 216
and Cheese, 217
and Tomato Sauce, 218
Timbale of, 217
End of the Project Gutenberg EBook of The Whitehouse Cookbook (1887)
by Mrs. F.L. Gillette
*** END OF THIS PROJECT GUTENBERG EBOOK THE WHITEHOUSE COOKBOOK (1887) ***
***** This file should be named 13923-h.htm or 13923-h.zip *****
This and all associated files of various formats will be found in:
http://www.gutenberg.net/1/3/9/2/13923/
Produced by Juliet Sutherland, Stephen Schulze and the Distributed
Proofreaders Team
Updated editions will replace the previous one--the old editions
will be renamed.
Creating the works from public domain print editions means that no
one owns a United States copyright in these works, so the Foundation
(and you!) can copy and distribute it in the United States without
permission and without paying copyright royalties. Special rules,
set forth in the General Terms of Use part of this license, apply to
copying and distributing Project Gutenberg-tm electronic works to
protect the PROJECT GUTENBERG-tm concept and trademark. Project
Gutenberg is a registered trademark, and may not be used if you
charge for the eBooks, unless you receive specific permission. If you
do not charge anything for copies of this eBook, complying with the
rules is very easy. You may use this eBook for nearly any purpose
such as creation of derivative works, reports, performances and
research. They may be modified and printed and given away--you may do
practically ANYTHING with public domain eBooks. Redistribution is
subject to the trademark license, especially commercial
redistribution.
*** START: FULL LICENSE ***
THE FULL PROJECT GUTENBERG LICENSE
PLEASE READ THIS BEFORE YOU DISTRIBUTE OR USE THIS WORK
To protect the Project Gutenberg-tm mission of promoting the free
distribution of electronic works, by using or distributing this work
(or any other work associated in any way with the phrase "Project
Gutenberg"), you agree to comply with all the terms of the Full Project
Gutenberg-tm License (available with this file or online at
http://gutenberg.net/license).
Section 1. General Terms of Use and Redistributing Project Gutenberg-tm
electronic works
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electronic work, you indicate that you have read, understand, agree to
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