The Cook's Oracle: Containing Receipts for Plain Cookery on the Most Economical Plan for Private Families : Also, the Art of Composing the Most Simple and Most Highly Finished Broths, Gravies, Soups, Sauces, Store Sauces, and Flavouring Essences : Pastry, Preserves, Puddings, Etc : and an Easy, Certain, and Economical Process for Preparing Pickles by which They Will be Ready in a Fortnight, and Remain Good for Years : the Quantity of Each Article is Accurately Stated by Weight and Measure : the Whole Being the Result of Actual Experiments Instituted in the Kitchen of a Physician
Evert Duyckinck, George Long, E. Bliss & E. White, 1825 - Cooking, English - 371 pages
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The Cook's Oracle: And Housekeeper's Manual. Containing Receipts for Cookery ...
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Allspice Anchovy bake bay leaf Beef Black Pepper boiling water broil Broth brown Butter Catsup Cayenne Cayenne Pepper Celery chopped clean cold water colour Cook Cookery cover Curry Powder dish drachm dressed Dutch oven Eggs Fish flavour flour Forcemeat fresh fried garnish gently grated Gravy hair sieve half a pint Hash Herbs inch juice Lemon Peel let it boil liquor Meat melted butter Milk minced minutes Mushroom Catsup Mutton nice Nutmeg Obs.—This Onions ounce of Butter ounces oven Oysters Palate Parsley Pease pepper and salt pickle pieces Port wine Potatoes Poultry pound Powder Pudding Puff Paste quart quarter Receipt relish roast Sauce savoury scum season Shallot skim slices Soup Spice spoon stew stewpan stir Stomach strain Sugar Sweet tablespoonful tammis taste teaspoonful tender thick thicken three ounces Veal Vinegar warm wash Wine yolk
Page 4 - Johnson, who boasted of the niceness of his palate, owned that "he always found a good dinner," he said "I could write a better book of cookery than has ever yet been written ; it should be a book upon philosophical principles. Pharmacy is now made much more simple. Cookery may be made so too. A prescription which is now compounded of five ingredients, had formerly fifty in it. So in cookery, if the nature of the ingredients be well known, much fewer will do.
Page 143 - Let them be well washed and brushed, not scraped; an hour is enough for young spring carrots ; grown carrots must be cut in half, and will take from an hour and a half to two hours and a half. When done, rub off the peels with a clean coarse cloth, and slice them in two or four, according to their size. The best way to try if they are done enough, is to pierce them with a fork.
Page 320 - ... rolling-pin, but roll it with your hands, about the thickness of a quart pot ; cut it into six pieces, leaving a little for the covers; put one hand in the middle, and keep the other close on the outside till...
Page 223 - ... or port wine, or both, and a tea-spoonful of made mustard; let it simmer together till it is as thick as you wish it ; put in the parsley and pickles to get warm, and pour it over the beef ; or rather send it up in a sauce-tureen.
Page 264 - A quart of mild Ale, a glass of white Wine, one of Brandy, one of Capillaire, the juice of a Lemon, a roll of the Peel pared thin, Nutmeg grated at the top, (a sprig of Borrage* or Balm,) and a bit of toasted Bread.
Page 67 - Take them up immediately, or they will lose their colour and goodness. Drain the water from them thoroughly before you send them to table. This branch of Cookery requires the most vigilant attention. If Vegetables are a minute or two too long over the Fire, they lose all their beauty and flavour. If not thoroughly boiled tender, they are tremendously Indigestible, and much more troublesome during their residence in the Stomach, than under-done Meats...
Page 3 - At supper this night he talked of good eating- with uncommon satisfaction. " Some people (said he,) have a foolish way of not minding, or pretending not to mind what they eat. For my part, I mind my belly very studiously, and very carefully ; for I look upon it, that he who does not mind his belly, will hardly mind any thing else.
Page 7 - By such conduct, ordinary servants will often be converted into good ones ; few are so hardened as not to feel gratified when they are kindly and liberally treated. It is a good maxim to select servants not younger than thirty ; before that age, however comfortable you may endeavour to make them, their want of experience, and the hope of something still better, prevents their being satisfied with their present state. After they have had the benefit of experience, if they are tolerably comfortable,...
Page 8 - ... which will heighten their respect as well as their affection. If, on any occasion, they do more than you have a right to require, give them, at least, the reward of seeing that they have obliged you. If, in your service, they have any hardship to endure, let them see that you are concerned for the necessity of imposing it.
Page 87 - Why have clove and allspice, — or mace and nutmeg, in the same sauce? — or marjoram, thyme, and savory — or onions, leeks, eschallots, and garlick ? One will very well supply the place of the other, and the frugal cook may save something considerable by attending to this to the advantage of her employers, and her own time and trouble. You might as well, to make soup, order one quart of water from...