Family cookery guide / with compliments from H. Cashmore

Call Number
N 641.50994 F198
Created/Published
Adelaide : Scrymgour and Sons, Printers, 1897
Images
132
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Contents

FAMILY Cookery Guide. 1
[Chapter heading not available] 2
FAMILY COOKERY GUIDE. 5
[Chapter heading not available] 7
CONTENTS. 9
[Chapter heading not available] 10
RECIPES. Soups and Purees 13
Second Stock. 13
[Chapter heading not available] 14
Browning for Soups. 15
Very Good Stock. 15
[Chapter heading not available] 16
Bean Soup. 17
Split Pea Soup. 17
[Chapter heading not available] 18
Barley and Bread Soup. 19
Mulligatawny Soup. 19
Mussels, Soup of 19
[Chapter heading not available] 20
Mutton Broth. 21
[Chapter heading not available] 22
Ox-cheek Soup. 23
Ox-foot Soup. 23
[Chapter heading not available] 24
Ox-tail Soup. 25
[Chapter heading not available] 26
Ox-tail Soup, Thick. 27
Oyster Soup. 27
[Chapter heading not available] 28
Rice Soup. 29
[Chapter heading not available] 30
Bice Cream, Soup. 31
Sago Soup. 31
Savoury Custard 31
Scotch Broth. 31
[Chapter heading not available] 32
Spring Soup. 33
[Chapter heading not available] 34
Barley Soup. 35
Celery Soup. 35
[Chapter heading not available] 36
Fish Soup (Simple). 37
Potato Soup. 37
[Chapter heading not available] 38
Game Soup 39
Giblet Soup 39
[Chapter heading not available] 40
Gravy Soup. 41
Green Pea Soup, Fresh. 41
Hare Soup. 41
[Chapter heading not available] 42
Kidney Soup. 43
[Chapter heading not available] 44
Lentil Soup. 45
Lobster Soup. 45
[Chapter heading not available] 46
Chicken Broth. 47
[Chapter heading not available] 48
Gravies and Sauees. 49
Gravy for Joints. 49
[Chapter heading not available] 50
Plain Household Gravy. 51
Rich Beef Gravy. 51
[Chapter heading not available] 52
Blitter Sauce. 53
[Chapter heading not available] 54
Clarified Butter. 55
Parsley Sauce. 55
[Chapter heading not available] 56
Caper Sauce. 57
Fennel Sauce. 57
Maitre D’Hotel Sauce. 57
White Sauce. 57
[Chapter heading not available] 58
Celery Sauce. 59
Cherry Sauce. 59
[Chapter heading not available] 60
Apple Sauce. 61
Egg Sauce. 61
[Chapter heading not available] 62
Onion Sauce. 63
Tomato Sauce. 63
[Chapter heading not available] 64
Onion Sauce, Brown. 65
Parsley and Butter Sauce. 65
Shrimp Sauce. 65
[Chapter heading not available] 66
Lobster Sauce. 67
Oyster Sauce. 67
[Chapter heading not available] 68
Brandy Sauce. 69
Clear Wine Sauce. 69
Plain Lobster Sauce. 69
Rich Plum Pudding Sauce. 69
[Chapter heading not available] 70
Fruit Sauce. 71
Lemon Sauce. 71
Plain Sauce for Puddings. 71
Treacle Sauce. 71
[Chapter heading not available] 72
Fillets of Fish and White Sauce. 73
Fish and Savouries. 73
Oyster Patties. 73
[Chapter heading not available] 74
Mayonnaise of Lobster. 75
Oysters in Batter. 75
[Chapter heading not available] 76
Fish Patties. 77
Lobster Cutlets. 77
Oyster Souffle. 77
[Chapter heading not available] 78
Lobster, Fried. 79
Mock Whitebait. 79
[Chapter heading not available] 80
Fish Cream. 81
Lobster in Aspic. 81
Oysters and Macaroni. 81
[Chapter heading not available] 82
Potted Salmon. 83
Whiting a la Orley. 83
[Chapter heading not available] 84
Beef Steak, Bump. 85
Beef. 85
[Chapter heading not available] 86
Beef, Corned. 87
Fillet Steaks. 87
[Chapter heading not available] 88
Bullock’s Tongue, Boiled. 89
[Chapter heading not available] 90
Boiled Leg of Mutton. 91
Mutton. 91
Rolled Beef. 91
[Chapter heading not available] 92
Haunch of Mutton. 93
Sheep’s Head, Baked. 93
[Chapter heading not available] 94
Lamb, Veal, and Pork. 95
[Chapter heading not available] 96
Lamb, Saddle of. 97
Stewed Leg of Lamb. 97
[Chapter heading not available] 98
Lamb Chops, Fried. 99
Lamb Chops. 99
Shoulder of Veal. 99
[Chapter heading not available] 100
Veal, Knuckle of, Stewed with Green Peas. 101
[Chapter heading not available] 102
Calf’s Foot Boiled, with Parsley and Butter. 103
Veal, Loin of, Stewed Plain. 103
[Chapter heading not available] 104
Cerealine Fritters. 105
Liver and Bacon. 105
Pig’s Head, Boiled. 105
[Chapter heading not available] 106
Lard. 107
Pig’s Head, Raked. 107
Pork, Loin of, Roast. 107
[Chapter heading not available] 108
Boiled Turkey or Fowl, 109
Poultry and Game. 109
[Chapter heading not available] 110
Fillets of Turkey. 111
Turkey Drumsticks, Devilled. 111
[Chapter heading not available] 112
Roast Goose. 113
Roast Ruck. 113
[Chapter heading not available] 114
Boiled Rabbit. 115
Roast Rabbit. 115
Roast Wild Dark. 115
[Chapter heading not available] 116
Orange Pie, No. 2. 117
Orange Pie, No. 3. 117
Peach Pie. 117
Pies. 117
[Chapter heading not available] 118
Bringal Curvy. 119
Bringal Cutlets. 119
Egg Fruit or Bringal. 119
[Chapter heading not available] 120
Apple Pie. 121
Cerealine and Apple Pudding. 121
Lemon Pie. 121
Mincemeat for Pies. 121
[Chapter heading not available] 122
Damson Pie. 123
Plain Pie Crust. 123
Rhubarb Pie. 123
[Chapter heading not available] 124
Cherry Pie. 125
Pudding a la Scones. 125
Puddings. 125
[Chapter heading not available] 126
An Excellent Plum Pudding. 127
Pancakes or Batter Pudding. 127
Plum Pudding. 127
[Chapter heading not available] 128
Cocoas and Teas. 129
Suet Pudding. 129
Tea. 129
[Chapter heading not available] 130

Text

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http://nla.gov.au/nla.obj-2830373423

APA citation

Cashmore, H. (1897). Family cookery guide Retrieved December 7, 2022, from http://nla.gov.au/nla.obj-2830373423

MLA citation

Cashmore, H. Family cookery guide Adelaide: Scrymgour and Sons, Printers, 1897. Web. 7 December 2022 <http://nla.gov.au/nla.obj-2830373423>

Harvard/Australian citation

Cashmore, H. 1897, Family cookery guide Scrymgour and Sons, Printers, Adelaide viewed 7 December 2022 http://nla.gov.au/nla.obj-2830373423

Wikipedia citation

{{Citation
  | author1=Cashmore, H.
  | title=Family cookery guide
  | year=1897
  | section=128 p. : ill. ; 22 cm.
  | location=Adelaide
  | publisher=Scrymgour and Sons, Printers
  | url=http://nla.gov.au/nla.obj-2830373423
  | id=nla.obj-2830373423
  | access-date=7 December 2022
  | via=Trove
}}

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Created/Published Date is Before 1955

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1897
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Literary Dramatic Musical
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1897
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