Modern Cookery for Private Families

Eliza Acton, 1845

1035 recipes

• _Exeter Buns._ (Run-In Heading Within Light Buns of Different Kinds)
• A Baked Irish Stew
• A Baked Plum Pudding en Moule, or Moulded
• A Bengal Currie
• A Birthday Syllabub
• A Blanc
• A Bread Pudding
• A Brown Bread Pudding
• A Cabinet Pudding
• A Charlotte à la Parisienne
• A Cheap and Good Stew Soup
• A Cheap Green Peas Soup
• A Cheaper Meat Jelly
• A Common Apple Pudding
• A Common Chicken Pie
• A Common Hash of Cold Beef or Mutton
• A Common Indian Currie
• A Common Omlet
• A Common Receipt for Salting Beef
• A Common Rice Pudding
• A Delicious Cream-Cake and Sweet Rusks
• A Delicious German Pudding-Sauce
• A Dry Currie
• A Fine Preserve of the Green Orange Plum
• A Fine Sauce, or Purée of Vegetable Marrow
• A Finer Baked Custard
• A Finer Carrot Soup
• A Finer Tomata Sauce
• A Fondu, or Cheese Soufflé
• A Galette
• A German Custard Pudding-Sauce
• A Gertrude à la Creme
• A Good Apple Tart
• A Good Baked Bread Pudding
• A Good Boiled Rice Pudding
• A Good Common English Game Pie
• A Good English Stew
• A Good Family Stew of Mutton
• A Good French Rice Pudding, or Gâteau de Riz
• A Good Ground Rice Pudding
• A Good Light Luncheon-Cake and Brown Brack
• A Good Madeira Cake
• A Good Mélange, or Mixed Preserve
• A Good Mutton Pie
• A Good Semoulina, or Soujee Pudding
• A Good Soda Cake
• A Good Sponge Cake
• A Good Sponge Cake Pudding
• A Kentish Well Pudding
• A Light Baked Batter Pudding
• A Meringue of Rhubarb, or Green Gooseberries
• A Peas Pudding
• A Quickly Made Turnip Soup
• A Real Indian Pilaw
• A Rich English Brown Gravy
• A Richer Baked Raisin Pudding
• A Richer Potato Pudding
• A Richer Variety of Minced Collops
• A Richer White Soup
• A Salmi, or Hash of Wild Fowl
• A Sefton, or Veal Custard
• A Simple Syrian Pilaw
• A Smaller Sponge Cake (Very good)
• A Solimemne (A rich French breakfast cake, or Sally Lunn)
• A Spanish Recipe for Making and Serving Chocolate
• A Swiss Mayonnaise
• A Very Cheap Luncheon Biscuit, or Nursery Cake
• A Very Fine Cabinet Pudding
• A Very Fine Pine-Apple Sauce or Syrup, for Puddings or Other Sweet Dishes
• A Viennese Soufflé-Pudding, Called Salzburger Nockerl
• A Vol-au-Vent (Entrée)
• A Vol-au-Vent of Fruit (Entremets)
• Acton Gingerbread
• Almond Macaroons
• Almond Paste
• Almond Pudding
• Almond Shamrocks (Very good and very pretty)
• An Admirable Cool Cup
• An Apple Charlotte, or Charlotte de Pommes
• An Apple Hedge-Hog, or Suédoise
• An Excellent French Forcemeat
• An Excellent Green Peas Soup
• An Excellent Hash of Cold Beef
• An Excellent Herring Salad
• An Excellent Lemon Pudding
• An Excellent Receipt for French Beans à la Française
• An Excellent Salad of Young Vegetables
• An Excellent Trifle
• An Indian Burdwan (Entrée)
• An Irish Stew
• An Omlette Soufflé. Second Course Remove of Roast
• Anchovies Fried in Batter
• Anchovy Butter
• Anchovy Sauce
• Another Baked Bread Pudding
• Another Batter Pudding
• Another Brown Onion Sauce
• Another Cheap Gravy for a Fowl
• Another Common Sauce of Cucumbers
• Another Good Common Forcemeat
• Another Good Common Preserve
• Another Good Receipt for Walnut Catsup
• Another Mushroom Sauce
• Another Parsnep Soup
• Another Pheasant Soup
• Another Pickle for Tongues, Beef, and Hams
• Another Raspberry Jelly
• Another Receipt for Calf’s Feet Jelly
• Another Receipt for Gravy Soup
• Another Receipt for Mandram
• Another Receipt for Stewed Peaches
• Another Receipt for Tartlets
• Another Suet Pudding
• Another Tartar Mustard
• Apfel Krapfen
• Apple Cake, or German Tart
• Apple Calf’s Feet Jelly
• Apple Jelly
• Apple Snow-Balls
• Apple Soup
• Apple, Currant, Cherry, or Other Fresh Fruit Pudding
• Apple, Peach, Apricot, or Orange Fritters
• Apricot Blanc-Mange, or Crême Parisienne
• Apricot Marmalade
• Arocē Docē (Or Sweet Rice, à la Portugaise)
• Asparagus Points Dressed Like Peas
• Asparagus Sauce for Lamb Cutlets
• Aspic, or Clear Savoury-Jelly
• Aunt Charlotte’s Biscuits
• Bacon Broiled or Fried
• Baden-Baden Puddings
• Baked Apple Pudding, or Custard
• Baked Apple Sauce
• Baked Compôte of Apples (Our little lady’s receipt)
• Baked Haddocks
• Baked Mackerel or Whitings (Cinderella's Receipt)
• Baked Marrow Bones
• Baked Minced Beef
• Baked Smelts
• Baked Soles
• Bakewell Pudding
• Banbury Cakes
• Barberry Jam (First and Best Receipt)
• Barberry Jam (Second Receipt)
• Barberry Tart
• Barley-Sugar
• Batter Fruit Pudding
• Béchamel Maigre (A cheap White Sauce)
• Beef Kidney
• Beef Kidney (A plainer way)
• Beef or Mutton Cake
• Beef Palates (Neapolitan Mode)
• Beef Roll, or Canellon de Bœuf (Entrée)
• Beef Steak Stewed in Its Own Gravy
• Beef Tongues
• Beef Tongues (A Suffolk Receipt)
• Beef-Steak Pie
• Beef-Steak, or John Bull’s Pudding
• Bengal Currie Powder
• Bermuda Witches
• Black Caps Par Excellence
• Black Currant Jam and Marmalade
• Black-Cap Pudding
• Blanquette of Veal or Lamb, with Mushrooms
• Boiled Apple Sauce
• Boiled Beet Root
• Boiled Breast of Veal
• Boiled Calf's Head
• Boiled Celery
• Boiled Chestnuts
• Boiled Eels (German Receipt)
• Boiled Fillet of Veal
• Boiled Fillets of Mackerel
• Boiled Fowls
• Boiled Knuckle of Veal
• Boiled Leeks
• Boiled Loin of Veal
• Boiled Marrow Bones
• Boiled Partridges
• Boiled Pigeons
• Boiled Rice to Be Served with Stewed Fruits, Preserves, or Raspberry Vinegar
• Boiled Turnip-Radishes
• Boned Fowl or Turkey (Galantine)
• Bordyke Bread (Author’s receipt)
• Bordyke Receipt for Stewing a Tongue
• Bordyke Veal Cake
• Bottled Tomatas, or Tomata Catsup
• Bouillon
• Brain Cakes
• Brain Cakes
• Braised Leg of Mutton
• Brandied Morella Cherries
• Bread for Frying Fish
• Bread Sauce
• Bread Sauce with Onion
• Breast of Veal, Simply Stewed
• Breslaw of Beef
• Brine for Boiling Fish
• Brioche Fritters
• Brioche Paste
• Broccoli
• Broiled Eels with Sage (Entrée) (German receipt. Good)
• Broiled Mutton Kidneys
• Broiled Partridge (Breakfast Dish)
• Broiled Partridge (French Receipt)
• Brown Apple Sauce
• Brown Caper Sauce
• Brown Mushroom Sauce
• Brown Onion Sauce
• Brown Rabbit Soup
• Browned Flour for Thickening Soups and Gravies
• Brussels Sprouts
• Buchanan Carrot Soup
• Burlington Whimsey
• Burnt Coffee, or Coffee à la Militaire (In France vulgarly called Gloria)
• Burnt or Browned Butter
• Butter Crust for Puddings
• Buttered Cherries (Cerises au Beurre)
• Café Noir
• Cake and Custard, and Various Other Inexpensive Puddings
• Calf’s Feet Jelly (Entremets)
• Cambridge Milk Punch
• Cannelons (Entremets)
• Cannelons of Brioche Paste (Entremets)
• Caper Sauce
• Caper Sauce for Fish
• Capsicum Chatney
• Captain Kater's Boiled Potatoes
• Caramel (The quickest way)
• Carrot Soup Maigre
• Carrots au Beurre, or Buttered Carrots
• Carrots in Their Own Juice
• Casserole of Rice
• Cauliflowers (French Receipt)
• Cauliflowers with Parmesan Cheese
• Cayenne Vinegar
• Celery Sauce
• Celery Vinegar
• Cheap and Very Good Ginger Oven-Cake or Cakes
• Cheap Gravy for a Roast Fowl
• Cheap Rice Pudding
• Cheap Rice Soup
• Cheap, Clear Gravy Soup
• Cherries Dried without Sugar
• Cherry Paste (French)
• Cherry-Brandy (Tappington Everard receipt)
• Chestnut Forcemeat
• Chestnut Soup
• Chetney Sauce (Bengal Receipt)
• China Chilo
• Chocolate Almonds
• Chocolate Custards
• Chocolate Drops
• Chorissa (Or Jewish Sausage) with Rice
• Clarified Butter
• Clarified Marrow for Keeping
• Clear Orange Marmalade
• Cocoa-Nut Candy
• Cocoa-Nut Cheese-Cakes (Entremets)
• Cocoa-Nut Doce
• Cocoa-Nut Flavoured Milk
• Cocoa-Nut Gingerbread (Original receipts)
• Cocoa-Nut Soup
• Collared Beef
• Collared Beef
• Common Baked Custard
• Common Baked Raisin Pudding
• Common Batter Pudding
• Common Black Currant Jelly
• Common Bread and Butter Pudding
• Common Carrot Soup
• Common Cherry Cheese
• Common Cucumber Sauce
• Common Custard Pudding
• Common Egg Sauce
• Common Farm-House Sausages
• Common Ground Rice Pudding
• Common Lemon Tartlets
• Common Lobster Patties
• Common Lobster Sauce
• Common Mint-Sauce
• Common Mutton Pie
• Common Oyster Sauce
• Common Peas Soup
• Common Raspberry-Sauce
• Common Sorrel Sauce
• Common Suet Forcemeat
• Common Suet-Crust for Pies
• Common Tomata Sauce
• Common Turnip Soup
• Common Wine Sauce
• Common Yorkshire Pudding
• Compote de Pigeons (Stewed Pigeons)
• Compôte of Barberries for Dessert
• Compôte of Bullaces
• Compôte of Damsons
• Compôte of Green Apricots
• Compôte of Green Currants
• Compôte of Green Gooseberries
• Compôte of Kentish or Flemish Cherries
• Compôte of Morella Cherries
• Compôte of Peaches
• Compôte of Red Currants
• Compôte of Siberian Crabs
• Compôte of Spring Fruit
• Compôte of the Green Magnum-Bonum or Mogul Plum
• Compôte of the Magnum-Bonum, or Other Large Plums
• Constantia Jelly
• Crab Sauce
• Cream Crust
• Cream Sauce for Fish
• Creamed Spring Fruit, or Rhubarb Trifle
• Creamed Tartlets
• Crême à la Comtesse, or the Countess’s Cream
• Crême Patissière, or Pastry Cream
• Crimped Salmon
• Croquettes of Rice (Entremets)
• Cucumber Soup
• Cucumber Vinegar
• Curds and Whey
• Currant Blanc-Mange
• Currant Custard
• Currant Paste
• Curried Eggs
• Curried Gravy
• Curried Maccaroni
• Curried Oysters
• Curried Sweetbreads
• Curried Toasts with Anchovies
• Damson Jam (Very Good)
• Damson Jelly
• Damson, or Red Plum Solid (Good)
• Delicious Milk Lemonade
• Delicious Red Currant Jam
• Des Cerneaux, or Walnut Salad
• Devonshire, or Clotted Cream
• Dinner or Breakfast Rolls
• Double Mushroom Catsup
• Dresden Patties, or Croustades
• Dressed Cucumbers
• Dressed Cucumbers
• Dressed Maccaroni
• Dressed Rashers of Bacon
• Dried Apricots
• Dried Cherries
• Dried Mushrooms
• Dried Norfolk Biffins
• Du Lait a Madame
• Dutch Custard, or Baked Raspberry Pudding
• Dutch Sauce
• Dutch, or Hung Beef
• Economical Turkey Soup
• Eels (Cornish Receipt)
• Egg Balls
• English Brown Bread
• English Guava
• English Puff-Paste
• English White Sauce
• Epicurean Sauce
• Eschalot Wine
• Eschalot, or Garlic Vinegar
• Espagnole (Spanish Sauce)
• Espagnole, with Wine
• Everton Toffie
• Exceedingly Fine Apple Jelly
• Excellent Barley Water (Poor Xury’s receipt)
• Excellent Breakfast Coffee
• Excellent Dairy-Bread Made Without Yeast (Author’s receipt)
• Excellent Damson Cheese
• Excellent Horseradish Sauce
• Excellent Meat Rolls
• Excellent Orange Wine
• Excellent Portable Lemonade
• Excellent Potato Flour, or Arrow-Root
• Excellent Sausages
• Excellent Short Crust for Sweet Pastry
• Excellent Soda Buns
• Excellent Turnip, or Artichoke Sauce for Boiled Meat
• Extract of Beef; or, Very Strong Plain Beef Gravy Soup
• Extremely Good Strawberry Blanc-Mange, or Bavarian Cream
• Fairy Fancies
• Fanchonnettes (Entremets)
• Fashionable Apple Dumplings
• Feuilletage, or Fine French Puff Paste
• Filled with Whipped Cream and Fresh Strawberries
• Fillet of Veal, au Béchamel, with Oysters
• Fillets of Mackerel (Fried or Broiled)
• Fillets of Mackerel Stewed in Wine
• Fillets of Soles
• Fillets of Whitings
• Fine Almond Cake
• Fine Black Currant Jelly
• Fine Currant Syrup, or Sirop de Groseilles
• Fine Horseradish Sauce
• Fine Jelly of Seville Oranges
• Fine Venetian Cake or Cakes
• Finer Croquettes of Rice (Entremets)
• Flead Crust
• Fleed or Flead Cakes
• Flour of Rice
• Forced Eggs for Garnishing Salad
• Forced Shoulder of Mutton
• Forced Tomatas
• Forced Tomatas (English Receipt)
• Forced Turkeys’ Eggs (Or Swans’)
• Forcemeat Balls for Mock Turtle Soups (Better Forcemeat)
• Fowl à la Carlsfors (Entrée)
• French Bacon for Larding
• French Batter
• French Currant Jelly
• French Custards or Creams
• French Forcemeat Called Quenelles
• French Melted Butter
• French Receipt for Boiling a Ham
• French Receipt for Hashed Bouilli
• French Salad
• French Salad Dressing
• French Semoulina Pudding
• French Thickening, or Brown Roux
• Fresh Herrings (Farleigh Receipt)
• Fricassee Sauce
• Fricasseed Veal
• Fried Bread for Garnishing
• Fried Bread to Serve with Soup
• Fried Bread-Crumbs
• Fried Haddocks
• Fried Mackerel
• Fried Parsley
• Fried Parsneps
• Fried Perch or Tench
• Fried Rabbit
• Fried Soles
• Fried Whitings
• Fritot of Cold Fowls
• Fritters of Cake and Pudding
• Fruit Creams, and Italian Creams
• Gabrielle’s Pudding, or Sweet Casserole of Rice
• Gar-Fish
• Gateau de Pommes
• Gateau of Mixed Fruits (Good)
• Geneva Rolls, or Buns
• Genoises à la Reine, or Her Majesty’s Pastry
• Genuine Scotch Marmalade
• German Cherry Sauce
• German Pudding, and Sauce (Very Good)
• German Puffs
• German Stew
• German Yeast (And Bread made with German Yeast)
• Ginger Candy
• Glaze
• Good Captain’s Biscuits
• Good Chicken Patties (Entrée)
• Good Common Blanc-Mange, or Blanc-Manger
• Good Common Forcemeat for Roast Veal, Turkeys, &c.
• Good Common Gingerbread
• Good Lobster Sauce
• Good Oyster Sauce
• Good Red or White Raspberry Jam
• Good Scottish Shortbread
• Good Vegetable Mullagatawny
• Good Yorkshire Pudding
• Gooseberry Paste
• Gooseberry Sauce for Mackerel
• Gravy in Haste
• Gravy or Sauce for a Goose
• Green Gooseberries for Tarts
• Green Gooseberry Jam
• Green Gooseberry Jelly
• Green Gooseberry Pudding
• Green Mint Vinegar
• Green Peas Soup, Without Meat
• Greengage Jam, or Marmalade
• Grillade of Cold Fowls
• Groseillée
• Hamburgh Pickle for Beef, Hams, and Tongue
• Hams (Bordyke Receipt)
• Haricots Blancs
• Her Majesty’s Pudding
• Herodotus’ Pudding
• Horseradish Vinegar
• Hot Crab, or Lobster
• Hot Horseradish Sauce
• Household Bread
• Ices
• Imperial Mayonnaise
• Imperials (Not Very Rich)
• Indian Lobster-Cutlets
• Indian Receipt for Curried Fish
• Ingoldsby Christmas Puddings
• Isle of Wight Dough-Nuts
• Italian Meringues
• Italian Pork Cheese
• Jam of Kentish or Flemish Cherries
• Jaumange, or Jaune Manger, Sometimes Called Dutch Flummery
• Jelly of Ripe Gooseberries
• Jelly of Siberian Crabs
• Jelly Tartlets, or Custards
• Jerusalem Artichoke, or Palestine Soup
• Jerusalem Artichokes
• Jewish Almond Pudding
• Jewish Smoked Beef
• Jumbles
• Jus des Rognons, or Kidney Gravy
• Kedgeree or Kidgeree, an Indian Breakfast Dish
• Kentish Sausage-Meat
• Kentish Suet Pudding
• Knuckle of Veal en Ragout
• Knuckle of Veal with Rice
• Kohl Cannon, or Kale Cannon
• Leg of Mutton Boned and Forced
• Lemon Brandy
• Lemon Calf’s Feet Jelly
• Lemon Dumplings (Light and Good)
• Lemon Fritters (Entremets)
• Lemon Mangoes (Author’s original receipt)
• Lemon Pickle or Catsup
• Lemon Sandwiches
• Lemon Sponge, or Moulded Lemon Cream
• Lemon Suet Pudding
• Light Buns of Different Kinds
• Light Currant Dumplings
• Lobster Butter
• Lobster Cutlets (A Superior Entrée)
• Lobster Salad
• Lobster Sausages
• Lobsters, Fricasseed, or au Béchamel (Entrée)
• Louise Franks’ Citron Soufflé
• Macaroni Soup
• Maccaroni à la Reine
• Mackerel Broiled Whole
• Mackerel Stewed with Wine
• Madame Werner’s Rosenvik Cheese-Cakes
• Madeleine Puddings
• Mai Trank (May-Drink) (German)
• Mandrang, or Mandram
• Marmalade for the Charlotte
• Mashed Jerusalem Artichokes
• Mashed Potatoes
• Meat Jellies for Pies and Sauces
• Melted Butter
• Meringue of Pears, or Other Fruit
• Meringues
• Mild Mustard
• Milk Soup with Vermicelli
• Mince Pies (Entremets)
• Mince Pies Royal (Entremets)
• Minced Collops au Naturel
• Minced Veal
• Minced Veal and Oysters
• Mincemeat
• Mincemeat Fritters
• Mint Julep, an American Receipt
• Modern Chicken Pie
• Modern Potato Pasty
• Monsieur Ude's Receipt, Hams Superior to Westphalia
• Moulded Potted Meat or Fish
• Mrs. Howitt’s Pudding
• Mullagatawny Soup
• Mushroom Catsup
• Mushroom Catsup
• Mushroom Forcemeat
• Mushroom Powder
• Mushrooms au Beurre
• Mushrooms in Brine (Very good)
• Mussel Plum Cheese and Jelly
• Mustard the Common Way
• Mutton Cutlets Stewed in Their Own Gravy
• Mutton Kidneys à la Française (Entrée)
• Mutton Pudding
• Mutton-Stock for Soups
• Nesselrôde Cream
• Nesselrôde Pudding
• New Potatoes in Butter
• Norfolk Dumplings
• Norfolk Sauce, or Rich Melted Butter without Flour
• Norman Harrico
• Norman Hash
• Normandy Pippins
• Normandy Pudding (Good)
• Nougat
• Nouilles
• Nursery Preserve
• Œufs au Plat
• Olive Sauce
• Onion and Sage Stuffing for Pork, Geese, or Ducks
• Orange Calf’s Feet Jelly
• Orange Gravy for Wild Fowl
• Orange Isinglass Jelly
• Orange Marmalade
• Orange Salad
• Orange Snow-Balls
• Orange-Flower Candy
• Orange-Flower Candy (Another receipt)
• Orange-Flower Macaroons (Delicious)
• Oranges Filled with Jelly
• Ox-Cheek Stuffed and Baked
• Ox-Tail Soup
• Oxford Brawn Sauce
• Oxford Punch
• Oxford Receipt for Bishop
• Oyster Forcemeat
• Oyster Patties (Entrée)
• Oyster Sausages
• Palace-Bonbons
• Panada
• Pancakes
• Parsley-Green, for Colouring Sauces
• Parsnep Soup
• Partridge Pudding
• Partridges with Mushrooms
• Pastry Sandwiches
• Pâte Brisée, or French Crust for Hot or Cold Meat Pies
• Patties à la Pontife (Entrée)
• Peach Jam, or Marmalade
• Peach Salad
• Peaches in Brandy (Rotterdam receipt)
• Pearled Fruit, or Fruit En Chemise
• Peas Soup Without Meat
• Pheasant Soup
• Pickled Eschalots (Author’s receipt)
• Pickled Onions
• Pigeon Pie
• Pine-Apple Pudding-Sauce
• Plain Common Fritters
• Plain Dessert or Wine Biscuits, and Ginger Biscuits
• Plain Gravy for Venison
• Plain Pound or Currant Cake (Or rich Brawn Brack or Borrow Brack)
• Plain Veal Cutlets
• Poached Eggs with Gravy (Entremets)
• Poêlée
• Poitrine de Veau Glacée (Breast of Veal stewed and glazed)
• Pommes au Beurre
• Pontac Catsup for Fish
• Potage aux Nouilles, or Taillerine Soup
• Potato Boulettes (Entremets)
• Potato Bread
• Potato Fritters (Entremets)
• Potato Pudding
• Potato Rissoles
• Potato Soup
• Potted Anchovies
• Potted Chicken, Partridge, or Pheasant
• Potted Ham
• Potted Hare
• Potted Lobsters
• Potted Mushrooms
• Potted Ox-Tongue
• Potted Shrimps, or Prawns
• Powder of Savoury Herbs
• Prepared Apple or Quince Juice
• Preserve of the Magnum Bonum, or Mogul Plum
• Prince Albert’s Pudding
• Professor Liebig’s Bavarian Brown Bread (Very nutritious and wholesome)
• Pudding à la Paysanne
• Pudding à la Scoones
• Pudding Pies
• Pudding Pies (Entremets)
• Punch Sauce for Sweet Puddings
• Queen Cakes
• Queen Mab’s Pudding
• Quince and Apple Marmalade
• Quince Blanc-Mange
• Quince Blanc-Mange, with Almond Cream
• Quince Jelly
• Quince Marmalade
• Quince or Apple Custards
• Quince Paste
• Quite Cheap Rice Pudding
• Raised Pies
• Raisin Wine, Which, If Long Kept, Really Resembles Foreign
• Ramekins à L’ude, or Sefton Fancies
• Raspberry Jam
• Raspberry Jelly for Flavouring Creams
• Raspberry Puffs
• Ratifia Pudding
• Red Currant Jelly
• Red Currant or Raspberry Sauce (Good)
• Red Gooseberry Jam
• Red Grape Jelly
• Red Herrings, Common English Mode
• Red Mullet, Roasted, Baked, or Broiled
• Remoulade
• Rhubarb Fritters
• Rhubarb Isinglass Jelly
• Rhubarb Jam
• Ribbon Maccaroni
• Rice à la Vathek, or Rice Pudding à la Vathek
• Rice and Gooseberry Pudding
• Rice Cake
• Rice Pudding Meringué
• Rice Soup
• Rice-Flour Soup
• Rich Boiled Custard
• Rich Bread and Butter Pudding
• Rich Deep-Coloured Veal Gravy
• Rich Melted Butter
• Rich Peas Soup
• Richer Blanc-Mange
• Richer Gingerbread
• Richer Rice Pudding
• Risotto à la Milanaise
• Rissoles (Entrée)
• Roast a Breast of Veal
• Roast a Fillet of Beef
• Roast a Green Goose
• Roast a Haunch of Venison
• Roast a Saddle of Pork
• Roast Beef Steak
• Roast Ducks
• Roast Fowl (A French Receipt)
• Roast Hare (Superior Receipt)
• Roast Landrail or Corn-Crake
• Roast Leg of Mutton
• Roast Loin of Mutton
• Roast Loin of Veal
• Roast or Stewed Fillet of Mutton
• Roast Partridges
• Roast Pigeons
• Roast Pork
• Roast Saddle of Mutton
• Roast Tomatas
• Roast Turkey
• Roast Turkey Poult
• Roast Woodcocks or Snipes
• Roasted Chestnuts
• Rolled Pudding
• Rusks
• Ruth Pinch’s Beef-Steak Pudding
• Saddle of Lamb
• Sago Soup
• Salad of Mixed Summer Fruits
• Salmon Baked over Mashed Potatoes
• Salmon Pudding, to be Served Hot or Cold
• Salsify
• Sauce Mayonnaise
• Sauce Piquante
• Sauce Robert
• Saunders
• Sausage-Meat Cake (Pain de Porc Frais)
• Sausages and Chestnuts
• Savoury Croquettes of Rice (Entrée)
• Savoury Minced Collops
• Savoury Toasts
• Saxe-Gotha Pudding, or Tourte
• Scotch Minced Collops
• Semoulina and Polenta à L’italienne (Good)
• Semoulina Soup
• Seville Orange Paste
• Shad, Touraine Fashion
• Shin of Beef Stock for Gravies
• Shrimp Chatney
• Shrimp Sauce
• Simple Turkish or Arabian Pilaw (From Mr. Lane, the Oriental traveller)
• Slices of Cod Fish Fried
• Small and Very Light Plum Pudding
• Small Beef-Steak Pudding
• Small Croustades à la Bonne Maman
• Small Croustades, or Bread Patties, Dressed in Marrow
• Small Fried Bread Patties, or Croustades of Various Kinds
• Small John Dories Baked
• Small Pain de Veau, or Veal Cake
• Small Sugar Cakes of Various Kinds
• Small Sugar Soufflés
• Small Vols-au-Vents, à la Parisienne (Entremets)
• Small Vols-au-Vents, or Patty-Cases
• Snowdon Pudding
• Soles au Plat
• Soles Stewed in Cream
• Sorrel Salad
• Soubise
• Soubise
• Soufflés
• Soup des Galles
• Soup in Haste
• Soup of Soujee
• Spiced Beef
• Spiced Round of Beef
• Spinach (Common English mode)
• Spinach Green, for Colouring Sweet Dishes, Confectionary, or Soups
• Spring-Stew of Veal
• Stewed Beet Root
• Stewed Cabbage
• Stewed Celery
• Stewed Chestnuts
• Stewed Cod
• Stewed Cod Fish in Brown Sauce
• Stewed Cucumbers (English Mode)
• Stewed Figs (A Very Nice Compote)
• Stewed Hare
• Stewed Lettuces
• Stewed Loin of Veal
• Stewed Onions
• Stewed Ox-Tails
• Stewed Pears
• Stewed Pruneaux de Tours, or Tours Dried Plums
• Stewed Red Cabbage (Flemish Receipt)
• Stewed Shoulder of Veal (English Receipt)
• Stewed Sirloin of Beef
• Stewed Tomatas
• Stewed Trout
• Stock for White Soup
• Strawberry Isinglass Jelly
• Strawberry Jam
• Strawberry Tartlets (Good)
• Strawberry Vinegar, of Delicious Flavour
• Strawberry-Jelly
• Stufato (A Neapolitan receipt)
• Sucking Pig en Blanquette (Entrée)
• Suédoise of Peaches
• Suet-Crust, for Meat or Fruit Puddings
• Suffolk Salad
• Suffolk, or Hard Dumplings
• Sugar Glazings and Icings
• Superior Barberry Jelly, and Marmalade
• Superior Fruit-Sauces for Sweet Puddings
• Superior Mint-Sauce
• Superior Pine-Apple Marmalade
• Superlative Hare Soup
• Superlative Lobster-Patties
• Superlative Mincemeat
• Superlative Red Currant Jelly
• Sutherland or Castle Puddings
• Swan’s Egg, en Salade
• Sweet Boiled Patties (Good)
• Sweet Macaroni
• Sweet Pickle of Melon (Foreign Receipt) (To serve with roast meat)
• Swiss Cream, or Trifle
• Tarragon Vinegar
• Tart of Very Young Green Apples (Good)
• Tartar Mustard
• Tartar Sauce
• Tartlets of Almond Paste
• Tendrons de Veau
• The Author’s Christmas Pudding
• The Best Mode of Boiling Fish
• The Cavalier's Broil
• The Colonel’s Biscuits
• The Counsellor’s Cup
• The Curate’s Pudding
• The Duke’s Custard
• The Elegant Economist’s Pudding
• The Elegant Economist’s Pudding
• The Good Daughter’s Mincemeat Pudding
• The King of Oude’s Omlet
• The Lady’s or Invalid’s New Baked Apple Pudding (Author’s original receipt. Appropriate to the Jewish table)
• The Lady’s Tourte, and Christmas Tourte à la Châtelaine
• The Monitor’s Tart, or Tourte à la Judd
• The Poor Author’s Pudding
• The Printer’s Pudding
• The Publisher’s Pudding
• The Queen’s Custard
• The Regent’s, or George the Fourth’s, Punch
• The Welcome Guest’s Own Pudding (Light and Wholesome)
• The Young Wife’s Pudding
• Thick, Light Gingerbread
• Threadneedle Street Biscuits
• Tipsy Cake, or Brandy Trifle
• To Bake a Ham
• To Bake Beet Root
• To Bake Mackerel
• To Bake Pears
• To Bake Pike
• To Bake Pike
• To Blanch and to Pound Almonds
• To Boil a Brill
• To Boil a Ham
• To Boil a Swan’s Egg Hard
• To Boil a Turbot
• To Boil a Turkey
• To Boil Artichokes
• To Boil Bacon
• To Boil Cauliflowers
• To Boil Cod Fish
• To Boil Coffee
• To Boil Eggs in the Shell
• To Boil Green Indian Corn
• To Boil Green Peas
• To Boil Grey Mullet
• To Boil Gurnards
• To Boil Haddocks
• To Boil Lobsters
• To Boil Maccaroni
• To Boil Mackerel
• To Boil New Potatoes
• To Boil Parsneps
• To Boil Pike
• To Boil Plaice or Flounders
• To Boil Potatoes (As in Ireland)
• To Boil Potatoes (The Lancashire Way)
• To Boil Rabbits
• To Boil Salmon
• To Boil Salt Fish
• To Boil Sea-Kale
• To Boil Shrimps or Prawns
• To Boil Soles
• To Boil Sprouts, Cabbages, Savoys, Lettuces, or Endive
• To Boil Turnips
• To Boil Vegetables Green
• To Boil Whitings
• To Boil Windsor Beans
• To Bottle Fruit for Winter Use
• To Braise the Inside (or Small Fillet) of a Sirloin of Beef
• To Broil or Fry Pork Cutlets
• To Clarify Calf’s Feet Stock
• To Clarify Isinglass
• To Clarify Sugar
• To Clean Currants for Puddings or Cakes
• To Colour Almonds or Sugar-Grains, or Sugar-Candy, for Cakes, or Pastry
• To Cook Eggs in the Shell without Boiling Them
• To Crisp Parsley
• To Dish Cold Prawns
• To Dress a Loin of Mutton Like Venison
• To Dress Beef Tongues
• To Dress Finnan Haddocks
• To Dress the Eggs of the Guinea Fowl and Bantam
• To Dress the Sea Bream
• To Dress Turkeys’ Eggs
• To Dress White Bait
• To Dry Apricots
• To Dry Cherries with Sugar
• To Dry Green Gooseberries
• To Dry Imperatrice Plums
• To Dry Morella Cherries
• To Dry or Preserve Mogul Plums in Syrup
• To Dry Ripe Gooseberries with Sugar
• To Extract the Juice of Plums for Jelly
• To Fillet Anchovies
• To Fry Eels
• To Fry Plaice or Flounders
• To Fry Salmon and Other Fish in Oil (To serve cold)
• To Fry Smelts
• To Glaze or Ice Pastry
• To Make Chocolate
• To Make Cocoa
• To Make Orange Baskets for Jelly
• To Mash Turnips
• To Melt Lard
• To Mix Batter for Puddings
• To Mull Wine (An excellent French receipt)
• To Pickle Beet-Root
• To Pickle Cherries
• To Pickle Gherkins
• To Pickle Gherkins (A French receipt)
• To Pickle Lemons, and Limes (Excellent)
• To Pickle Mushrooms
• To Pickle Nasturtiums
• To Pickle Peaches, and Peach Mangoes
• To Pickle Red Cabbage
• To Pickle Walnuts
• To Poach Eggs
• To Prepare Beef Marrow for Frying Croustades, Savoury Toasts, &c
• To Prepare Butter for Rich Cakes
• To Prepare Calf’s Feet Stock
• To Preserve Barberries in Bunches
• To Preserve Eggs Fresh for Many Weeks
• To Preserve Strawberries or Raspberries, for Creams or Ices, without Boiling
• To Preserve Unmelted Lard for Many Months
• To Preserve, or to Dry Peaches or Nectarines
• To Purify Yeast for Bread or Cakes
• To Reduce Almonds to a Paste (The quickest and easiest way)
• To Roast a Beef Heart
• To Roast a Fore Quarter of Lamb
• To Roast a Fowl
• To Roast a Goose
• To Roast a Hare
• To Roast a Haunch of Mutton
• To Roast a Pheasant
• To Roast a Rabbit
• To Roast a Sucking Pig
• To Roast Black Cock and Gray Hen
• To Roast Coffee
• To Roast Grouse
• To Roast or Bake Potatoes
• To Roast Part of a Round of Beef
• To Roast Sirloin, or Ribs of Beef
• To Roast the Pintail, or Sea Pheasant
• To Roast Wild Ducks
• To Salt and Boil a Round of Beef
• To Scallop Oysters
• To Stew a Rump of Beef
• To Stew a Shoulder of Venison
• To Stew Carp
• To Stew Oysters
• To Stew Shin of Beef
• To Whisk Eggs for Light Rich Cakes
• Tomata and Other Chutnies (Mauritian receipt)
• Tonbridge Brawn
• Tourte Meringuée, or Tart with Royal Icing
• Truffled Sausages (Saucisses aux Truffes)
• Truffles à la Serviette
• Turkey Boned and Forced
• Turnips in Gravy
• Unfermented Bread
• Unmixed Gooseberry Jelly
• Veal Goose
• Veal or Mutton Broth
• Vegetable Marrow
• Vegetable Plum Pudding
• Venetian Fritters
• Vermicelli Pudding with Apples or without, and Puddings of Soujee and Semola
• Vermicelli Soup (Potage au Vermicelle)
• Very Common White Sauce
• Very Fine Cocoa-Nut Macaroons
• Very Fine Gooseberry Jam
• Very Fine Imperatrice Plum Marmalade
• Very Fine Orange Jelly
• Very Fine Raspberry Vinegar
• Very Fine White Currant Jelly
• Very Good Egg Sauce
• Very Good Elderberry Wine
• Very Good Ginger Wine
• Very Good Lemon Creams Made without Cream
• Very Good Light Paste
• Very Good Old-Fashioned Boiled Custard
• Very Good Raisin Puddings
• Very Rich Raspberry Jam or Marmalade
• Very Rich Short Crust for Tarts
• Very Savoury English Rissoles (Entrée)
• Very Superior Suet-Crust
• Very Superior Whipped Syllabubs
• Vol-au-Vent à la Crême (Entremets)
• Walnut Catsup
• Water Souchy (Greenwich Receipt)
• Welsh Stew
• Westerfield White Soup
• White Cake
• White Chestnut Sauce
• White Cucumber Sauce
• White Currant Jam, a Beautiful Preserve
• White Melted Butter
• White Mushroom Sauce
• White Onion Sauce
• White Oyster Soup (Oyster Soup à la Reine)
• White Rice Soup
• Wine Sauce for Sweet Puddings