The illustrated London cookery book

Front Cover
J. Haddon, printer, 1852 - Cooking - 460 pages
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Excellent illustrations and a look into how we made food before we got things from the store.

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good resource for kitchen items. Has drawings of kitchen equipment, which helps define their use.

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Page 394 - ... the last thing at night and the first thing in the morning, I drank it gratefully and was very sensible of his attention.
Page 463 - Webster's Dictionary of the English Language, Exhibiting the Origin, Orthography, Pronunciation, and Definitions of Words. Abridged from the Quarto Edition of the Author. To which are added a Synopsis of Words differently Pronounced by different Orthoepists ; and Walker's Key to the Classical Pronunciation of Greek, Latin, and Scripture Proper Names.
Page 461 - The Planetary and Stellar Worlds: A Popular Exposition of the Great Discoveries and Theories of Modern Astronomy.
Page 271 - Take some stalks of a good size, remove the thin skin, and cut them in pieces four or five inches long, place them in a dish, and pour over a thin syrup of sugar and water, cover with another dish, and simmer slowly for an hour upon a hot hearth, or do them in a block-tin saucepan. Allow it to cool, and then make it into a tart ; when tender, the baking the crust will be sufficient. A tart may be made by cutting the stalks into pieces the size of gooseberries, and making it the same way as gooseberry...
Page 231 - Two large potatoes passed through kitchen sieve Unwonted softness to the salad give. Of mordant mustard add a single spoon ; Distrust the condiment which bites too soon ; But deem it not, thou man of herbs, a fault To add a double quantity of salt. Three times the spoon with oil of Lucca crown, And once with vinegar procured from town.
Page 15 - One of the most important acquisitions in the routine of daily life is the ability to carve well, and not only well but elegantly. It is true that the modes now adopted of sending meats, &c., to table, are fast banishing the necessity for promiscuous carving from the elegantly served boards of the wealthy ; but in the circles of middle life, where the refinements of cookery are not adopted, the utility of a skill in the use of a carving knife is sufficiently obvious.
Page 125 - Before you hang it up. lay it on the floor, scatter the flesh-side pretty thickly over with bran or with some fine saw-dust, not of deal or fir. Rub it on the flesh, or pat it well down upon it. This keeps the smoke from getting into the little openings, and makes a sort of crust to be dried on.
Page 129 - It is stuffed with either sausage meat or fillet of veal stuffing. While roasting, a piece of paper should be placed over the part stuffed, as, being bulky, it will catch the fire and become scorched ; but keep the heat well to the breast, in order that it may be as well done as the rest of the bird. Baste well, and froth it up. Serve with gravy in the dish, and bread sauce in a tureen. To the sausage meat, if used, add a few bread crumbs and a beaten egg. Turkey is sometimes stuffed with truffles...
Page 362 - ... and three ounces of currants. Cheesecakes, another way. Mix the curd of three quarts of milk, a pound of currants, twelve ounces of Lisbon sugar, a quarter of an ounce of cinnamon, ditto of nutmeg, the peel of one lemon chopped so fine that it becomes a paste, the yolks of eight and whites of six eggs, a pint of scalded cream, and a glass of brandy. Put a light thin puff-paste in the pattypans, and three parts fill them.
Page xxx - And honour that man for necessity's sake. Though thousands hate physic, because of the cost, Yet thousands it helpeth, that else should be lost. Good broth, and good keeping, do much now and than : Good diet, with wisdom, best comforteth man. In health, to be stirring shall profit thee best; In sickness, hate trouble ; seek quiet and rest. Remember thy soul; let no fancy prevail; Make ready to God-ward ; let faith never quail : The sooner thyself thou submittest to God, The sooner he ceaseth to scourge...

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