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John Henry Walsh was a London surgeon who turned to sports writing. As editor of The Field he produced works on sporting guns, on dogs and horses as well as this major compendium of English Cookery Receipts. Online at: archive. The Book of Household Management, which encompasses fashion, childcare, animal husbandry, medicine, the management of servants, science, religion and law as well as food was never claimed to be original, but was compiled by the Beetons from earlier sources, notably Eliza Acton.

Isabella died in , aged just Household Management online: FoodsOfEngland. Cassell Online at: FoodsOfEngland. Wells Online at: FoodsOfEngland. Garrett Online at: FoodsOfEngland. Enquire Within Online at: gutenberg. A compendium of baking techniques published by the 'Baker and Confectioner' magazine. A compendium of small cake, tart and pastries published by the 'Baker and Confectioner' magazine. Mill Mill A pioneering book of cookery based on 'health foods' and vegetarianism.

In no way connected with the 'Reform Club' of Soyer. She began writing in times when food was scarce and rationing was heavily relied upon, and her career ended when the majority of households had a refrigerator and an opportunity to access a much wider variety of foods: this can be observed in her writing as more diverse dishes appear in her later books. It is also well-speckled with errors, factual embelishment, poor research and faked histories. Described by Delia Smith as "a must for any keen English cook".

Salmon County Series Cookbooks J. Salmon A delightful and well-explained series of small receipt books which are almost universals at tourist bookshops. Unfortunately, in order to make each County booklet the same size Messrs. Salmon seem to have moved a few receipts across borders and invented some 'traditions' of their own. After having simmered the whole for three hours, the fowl or fowls must be taken out of the kettle, and the rest is to be simmered for about three hours longer.


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The reason for directing to use one, two, or three fowls is, that the more fowls used, the better and richer the broth. The fowls after having been thus used may be prepared in salad, and make a very excellent dish. Always use fresh meat; meat with a venison taste or tainted would spoil if not entirely destroy the broth.

To clarify Broth. It may also be made with water, adding butter. The broth is finished as directed; the bones and vegetables being kept on the fire longer than the meat. Put it in a soup-kettle with three pints of water, and set it on a rather slow fire; skim off the scum, add a middling-sized onion, a leek, a few stalks of chervil if handy, a middling-sized head of lettuce, and salt; simmer about three hours. Take out the chicken and vegetables, skim off the fat, strain, and use. This broth is excellent for a weak stomach, and is easy of digestion.

The chicken is served in salad. As soon as the scum comes on the surface, skim it off carefully; then add two onions, two leeks, two or three heads of lettuce, a small handful of chervil if handy, and salt. Simmer about five hours. If the water is boiling away, add some more; then strain, and use. It may be made rich; for instance, instead of three pounds of fish, use six, seven, eight pounds, or more, and seasonings in proportion. Louis XV. In going back to Versailles, one of his suite, who did not like the monk-superior, adroitly alluded to the cup of broth, and managed to persuade the king that the monk had done it on purpose; that is, had made the king partake of meat-broth, when it was forbidden by the Church.

The next day the monk-superior was sent for and brought before the king. On hearing the object of the summons, he asked the king if the broth had indisposed him. Being answered in the negative, he begged to be allowed to prepare the same broth before the king himself, which he did, and from that time till his death the king used to send several hundred [67] pounds of fish during Lent to the monks of Saint-Denis. Simmer for about two hours; mash the whole through a colander, add butter which you stir and mix in, and it is ready for use.

The hind-legs of the frogs are taken from the strainer, placed on a dish, and served at breakfast the next day, with a white sauce, or in fricassee, as a chicken. Set the kettle on a rather slow fire, skim off the scum when it gathers on the surface, and then add half a carrot, two stalks of parsley, one of celery, one onion with a clove stuck in it, a [68] bay-leaf, six pepper-corns, and two cloves of garlic.

Simmer about three hours, and take the birds out of the kettle; simmer then two hours longer; strain, and the broth is ready for use.

Game-broth is warming and stimulating; it may be taken alone, or prepared with croutons , rice, vermicelli, or other Italian pastes, the same as beef-broth. Put them in a saucepan, with a carrot, an onion, and a head of lettuce, all chopped, a small handful of chervil, a few leaves of sorrel, and a little salt; cover the whole with three pints of cold water.

Boil slowly for about three hours, strain the broth, add a little butter to it, and it is ready for use. A tumblerful of this broth, taken warm before retiring, is certainly the best thing for a consumptive person. Put the meat in a soup-kettle with two quarts of cold water and a little salt; set it on a good fire, and skim off the scum as soon as it gathers on the surface. When skimmed, add a head of lettuce, a leek and a few stalks of chervil if handy ; simmer for about three hours; strain, and use.

It may be made richer by putting a little more meat, according to taste; but generally the physician gives directions. The last three especially make a very refreshing drink, and are a great relief in some cases of fever. Vegetable Broth called also Bouillon Maigre. When fried, add also one clove of garlic, salt, pepper, two cloves, two stalks of parsley, a little nutmeg grated; cover with about three quarts of water. Keep on a rather slow fire, skim off the scum carefully, and then simmer for about three hours.

Strain, and use. This liquor is called vegetable broth, and is used instead of broth in time of Lent by persons who do not want to use beef-broth. Then add salt, pepper, two cloves of garlic, four stalks of parsley, three cloves, a little nutmeg grated, two quarts of white beans previously soaked in cold water for twenty-four hours, and five or six quarts of water. Skim it as above; simmer for about four hours; strain, and use. Peas and lentils are soaked in water only for four or five hours.

Chestnuts must be shelled. Some other vegetables may be added, according to taste, and also according to the nature of the vegetables. When cold it makes a very refreshing drink, and is taken morning and evening with salt, to taste. A la Minute, or made quickly. Then pour in it about three pints of boiling water, salt, boil gently about forty minutes. Bisque of Lobster. For a bisque , nothing is thrown away but the head, stomach, and black [71] vein.

The head is the part immediately under the eyes; the stomach is a small, round pouch immediately behind the head; and the vein runs from the stomach to the end of the tail. Put all the rest, shell, small claws, all the matter found in the large shell green, white, or yellow , in a mortar and pound well.

Then put a tablespoonful of butter in a saucepan, set it on the fire, and when the butter is melted, put what is in the mortar in, stir with a wooden spoon for about ten minutes, then add one pint of warm broth, stir for about twenty minutes, and strain. Put the liquor back on the fire with about four ounces of toasted bread, boil five minutes, and mash through a colander.

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Put the liquor back again on the fire, add one quart of broth, boil gently ten minutes, and turn into the soup-dish. While it is boiling, chop fine the coral-piece of the lobster or lobsters, knead it with a piece of butter of about the same bulk, then rub both through a wire sieve; put them in the soup-dish with croutons and about two or three ounces of the flesh of the lobster cut in very small dice.

Turn the broth into the soup-dish also, and as directed above, and serve warm. When there is no coral in the lobster or lobsters, knead a hard-boiled yolk of egg with butter in its stead. Use one, two, three, or more lobsters, according to how much soup is wanted. It is not costly, because the flesh, or most of it, is kept to make a salad the next day, for breakfast or lunch. The salad might be served the same day at dinner, but lobster is a rather heavy food, and it is more prudent not to eat any late in the day.

Of Crabs.

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Of Craw-fish Bisque d'Ecrevisses. It is made of craw-fish the same as with lobster, and is certainly more delicate than a bisque of lobster or of crabs. See Craw-fish for other particulars. However, we will give the receipt to make it here, and as good as possible with the fish that can be procured. Put a gill of sweet-oil in a tin saucepan and set it on a sharp fire; when hot, add two onions and two cloves of garlic sliced; stir so as to partly fry them, and then take from the fire. Put also in the pan three pounds of fish, such as haddock, halibut, turbot, white-fish—of all if possible, but at least of two kinds; also a dozen muscles, just blanched and taken from the shell some put them whole, properly cleaned.

The fish is cut in pieces about two inches long. Then add one gill of Catawba or Sauterne wine, a bay-leaf, two cloves, two slices of lemon, the juice of a tomato, salt, pepper, a pinch of saffron, cover with [73] cold water, and set the pan back on a brisk fire. After about thirty minutes add a teaspoonful of chopped parsley; boil ten minutes longer, and it is done.

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Put in a deep dish, and to be served at the same time, some slices of bread, over which you turn the sauce through a strainer. A la Colbert. Put them back on the fire, covered with warm broth, salt to taste, boil gently about two or three minutes, and turn into the soup-dish, in which you have put as many poached eggs as there are or will be persons at table.

A poached egg with soup is served to every person. Proportions of broth and vegetables according to taste.