The English and Australian cookery book : cookery for the many, as well as for the upper ten thousand / by an Australian aristologist

Creator
Abbott, Edward, 1801-1869
Call Number
SR 641.5 A131
Created/Published
London : Sampson Low, Son, and Marston, 1864
Images
356
View Catalogue

Contents

ENGLISH AND AUSTRALIAN COOKERY BOOK. COOKERY FOR THE MANY, AS WELL AS FOR THE "UPPER TEN THOUSAND." • 8
DEDICATION. 11
INTRODUCTORY PREFACE. 13
CONTENTS. 21
INDEX. 25
GLOSSARY, 39
1.-SOUPS. 41
ENGLISH AND AUSTRALIAN COOKERY. 41
lI.—BROTHS. 46
[II—ROASTING. 49
IV.-BOILING: 55
V—BAKING, 58
VI.—FRYING. 59
VII—BROILING. 60
VIII.—MADE DISHES. 61
IX.—SAUCES. 71
X,—GRAVIES. 76
XI.—THE COOK. 78
XII-CONDIMENTS: 80
XIIi.-SAVOURY PIES AND PUDDINGS. 85
XIV.—POULTRY. 87
XV—PUDDINGS AND PIES. 92
XVI.—PASTRY. 103
XVIi.—BASTINGS AND DREDGINGS. 106
XVIII.—MACARONI AND VERMICELLI. 107
XIX.—PICKLES. 108
XX.—SALADS. 109
XXI.—OYSTERS. 111
XXI 1.-WATER. 113
XXIII-SAUSAGES. 115
XXIV—BREAD AND BREAKFAST CAKES. 116
XXV.—THE DESSERT. 124
XXVI.—GAME. 125
XXV! I.—CARVING. 137
XXVIII.—FISH. 138
XXIX—FORCEMEAT AND STUFFING. 146
XXX.—CIDER AND PERRY. 148
XXXI-GINGER: 149
XXX! I.—CONFECTIONERY. 150
XXXIII—FONDU. 157
XXXIV-DINNER ACCORDING TO COUNT D'ORSAY. 158
XXXV. —APPERT'S MODE OF PRESERVING FRUIT OR VEGETABLES. 159
XXXVI-VEGETABLES. 160
XXXViII.-JONES'S PATENT FLOUR. 165
XXXVII—TOASTED CHEESE. 165
XXXIX.—MILK. 167
XL!.—TOAST. 169
XL.—CHUTNEY. 169
XLII.-A DINNER FROM THE "ORIGINAL." 170
XLIII—THE HUNDRED GUINEA DISH. 171
XLIV,—SPORTSMAN'S DINNER; OR, ATHLETES' FOOD. 173
XLV-DINNER PARTY PRECEDENCE. 174
XLVI—SUPPERS AND LUNCHEONS. 175
XLVII.-HOME-MADE WINES AND CORDIALS. 176
XLVI!I.-TABLE-CLOTHS AND NAPKINS. 180
XLIX.—TEA. 181
L-DINNER CEREMONIAL. 184
LI!.—BREAKFAST. 186
Li.—SOY. 186
LÍÌ.-ICE. 188
LIV.—PRESERVES AND CONSERVES. 190
LV.—PRESIDENCY AT DINNER. 192
LVI.—CAKES. 193
LVII.—APPLES. 201
LVIII—BISCUITS. 202
LIX—OLD TUSSER'S GOOD AND BAD HUSWIFERY„ 205
LX.—DRESS AND MANNERS AT A DINNER PARTY. 206
LXI.-BEER. 208
LXII.-EGGS. 214
LXI V.—WINES. 217
LXIII.— MAGICAL DRINKS. 217
LXV.—NUTRITION. 225
LXVI.—LIQUEURS. 226
LXVI I.—COFFEE. 228
LXVIII.—STOVES. 230
LXIX.-WHY ANIMALS TO BE EATEN MUST BE KILLED. 231
LXX.-DINNERS A LA RUSSE. 232
LXXL—GERMAN SOUR-KROUT. 233
LXXII.—STRASBOURG PIES. 235
LXXIII.—HERRING AND ANCHOVY PASTE. 235
LXXIV.—ORANGE-FLOWER WATER. 236
LXXV.—VEGETABLE ESSENCES AND TINCTURES: 236
LXXVI.—HAMS, BACON, AND SALT MEAT. 237
LXXVII.—KETCHUP. 242
LXXVIII.—VINEGAR. 244
LXXIX.—THE DINNER HOUR, 246
LXXX.—ELIZABETHAN LIVING. 247
LXXXI.—DIGESTION. 248
LXXXII-CONVIVIAL MAXIMS FROM THE "PHYSIOLOGY OF TASTE." 249
LXXXIII,—YEAST. 250
LXXXIV.-A BACHELOR'S DINNER, ACCORDING TO SOYER. 253
LXXXV – CHOCOLATE. 255
LXXXVI-CURRY POWDER. 255
LXXXVI I.—BITTERS. 256
LXXXIX-COOKERY FOR THE DESTITUTE. 257
LXXXVI Ii.—COPPER SAUCEPANS. 257
XC.—"DINNER PARTIES IN THE SIXTEENTH AND SEVENTEENTH CENTURIES. 260
XCI.—MOSSES. 261
XC! I.—MINCEMEAT A LA SOYER. 262
XCIII.—LEMON-JUICE. 262
XCIV.-AL FRESCO PARTIES, OR PIC-NICS. 263
XCV-LIST OF BRITISH FISH. 264
XCV!.—SOUTH AUSTRALIAN FISH 265
XCVII.— TASMANIAN FISH. 266
XCVHI.—NEW ZEALAND FISH. 272
XCIX.—VICTORIAN FISH. 274
c—FISH OF NEW SOUTH WALES-AUSTRALIA PROPER. 277
CI.—SMOKING. 279
CI I.—SERVANTS. 282
Clli PYROLIGNEOUS ACID. 284
CIV.—SCRAPS AND SAYINGS. 285
CV.-AIGUILLETTES. 288
CVI.—PRESERVED MEATS. 289
C VI I.—LAVER—(Porphyra Laciniata). 291
CVi! I.—BUTTER. 292
CIX-HEBREW REFECTION, 294
CX.—DOMESTIC HINTS. 305
CX!.—CLUBS. 308
CXII.—EDIBLE FOOD. 310
CXIII.—DRINKS. 313
CXIV.-THE LAST DINNER. 330
CXV.—CONCLUSION 332
INDEX TO AUTHOBS AND BOOKS, ETC., QUOTED. 335

Text

Cite

Citation options:
Work identifier

http://nla.gov.au/nla.obj-9562000

APA citation

Abbott, Edward. (1864). The English and Australian cookery book : cookery for the many, as well as for the upper ten thousand Retrieved November 22, 2024, from http://nla.gov.au/nla.obj-9562000

MLA citation

Abbott, Edward. The English and Australian cookery book : cookery for the many, as well as for the upper ten thousand London: Sampson Low, Son, and Marston, 1864. Web. 22 November 2024 <http://nla.gov.au/nla.obj-9562000>

Harvard/Australian citation

Abbott, Edward. 1864, The English and Australian cookery book : cookery for the many, as well as for the upper ten thousand Sampson Low, Son, and Marston, London viewed 22 November 2024 http://nla.gov.au/nla.obj-9562000

Wikipedia citation

{{Citation
  | author1=Abbott, Edward.
  | title=The English and Australian cookery book : cookery for the many, as well as for the upper ten thousand
  | year=1864
  | section=xxxii, 292, xii pages : illustrations ; 19 cm.
  | location=London
  | publisher=Sampson Low, Son, and Marston
  | url=http://nla.gov.au/nla.obj-9562000
  | id=nla.obj-9562000
  | access-date=22 November 2024
  | via=Trove
}}

Citations are automatically generated and may require some modification to conform to exact standards.

Download

Select the images you want to download, or the whole document.

Available formats
TIF high resolution
Include
All
Current

Or select a range of images:

Order

You can order a copy of this work from Copies Direct.

Copies Direct supplies reproductions of collection material for a fee. This service is offered by the National Library of Australia

Include

Or select a range of images:

Share

Share on Twitter

Share on Facebook

What can I do with this?

Out of Copyright

Reason for copyright status
Creator Date of Death is Before 1955

You may order a copy through Copies Direct or use the online copy for research or study; for other uses Contact us.

Copyright status was determined using the following information:

Creator Status
Creator(s) Considered Dead
Creator date of death
1869
Material type
Literary, dramatic or musical work
Published status
Published
Publication date
1864
Government copyright ownership
No Government Copyright Ownership

Copyright status may not be correct if data in the record is incomplete or inaccurate. Other access conditions may also apply.

For more information please see: Copyright in library collections.