THE ART OF COOKERY MADE EASY AND REFINED

CONTENTS.

PAGE
Beef stock 1

Veal stock, for soups ib.

Consumé, or the essence of meat 2

Cullis, or a thick gravy ib.

Liquid of colour for sauces, &c. 3

Benshamelle 4

To make a passing of flour and butter for cullis
or benshamelle ib.

Soup a la reine 5

Crayfish soup ib.

Vermicelli soup (white) 6

To make a leason ib.

Cleared brown stock for gravy soups ib.

Rice soup 7

Celery soup 8

Turnip soup ib.

Cressey soup ib.

Santé, or spring soup 9

Onion soup 10

Green peas soup ib.

Old peas soup 11

Peas soup another way 12

Giblet soup 13

Fish Meagré soup 14

Mock turtle of calf's head ib.

Mutton broth 15

Real turtle 16

Callipee 19

Glaize for hams, larding, roasted poultry, &c. 20

Fish plain boiled, how to be prepared 21

Fish generally fried 22
---- to prepare for frying, &c. 23

Broiled fish, how prepared ib.
------ salmon ditto 24
------ mackarel, common way 25

To stew fish ib.

Water souchée of perch, flounders, soles, eels, &c. 26

Roasted pike or sturgeon ib.

Bacquillio with herbs 27

Entrée of eels 28
------ of soles ib.
------ of whitings, &c. 29
------ of salmon ib.
------ of smelts, &c. 30
------ of mackarel 31

Mackarel the german way ib.