1890 ANTIQUE COOKBOOK Victorian COOKERY Recipes HOME COOKING Household KITCHEN

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1890 ANTIQUE COOKBOOK Victorian COOKERY Recipes HOME COOKING Household KITCHEN:
$58.75

GOOD PLAIN COOKERY. By Mary Hooper. Undated, circa 1890. Published by Ward, Lock, & Co., London. 7.5” x 5” decorated cloth hardcover. 180 pages.

Condition: Fair but Rare. Exterior as shown in photo. Inner hinges are cracked. The binding is delicate with some narrow splits at several points although everything is holding together. Endpapers are detached but laid in. Text is clean and complete. No torn or missing pages.

Description:

Here is a charming antique cookbook for your collection!

GOOD PLAIN COOKERY was published in England about 1890, during the golden age of the great publishing firm Ward, Lock & Co. of London, which also published many of Mrs. Beeton’s cookbooks, including her Book of Household Management, Mrs. Beeton’s Every-Day Cookery, Mrs. Beeton’s All About Cookery, etc. (in fact the same Victorian style of binding used for Beeton’s All About Cookery was also employed for this book, GOOD PLAIN COOKERY).

GOOD PLAIN COOKERY delivers exactly what the title promises: Good. Plain. Cookery. The book contains more than 300 Victorian era recipes ready to be used by cooks both amateur and professional, from the fledgling housewife to the accomplished chef.

The Preface states:

In this little manual we give directions and recipes for such dishes only as are generally considered to come under the head of plain cookery.

Our aim has been to make it suitable for the mistress of the family, the cook, and the teacher of cookery. Not only would we beg our friends to study each recipe carefully before putting it into practice, but also to study the whole plan and method of cookery contained in the book.

The two principles which the writer, in her long practical experience, has found to underlie all good work, are thoroughness, and economy in the use both of time and materials, and she would impress on all who wish to be good cooks, that the secret of success lies in the faithful application of these principles to the business in hand.

We are sure that there is no work so well worthy the earnest attention of the women of our day as the economical and skilful management of our food supplies. It is to those who are anxiously seeking to promote the cause of good cookery that we commend this little book, in the hope that it may be helpful to them.

To whet your appetite for all the recipes this attractive book contains, I have personally created my own summary of the many different dishes you can prepare using GOOD PLAIN COOKERY. I hope you’ll take a moment to have a look.

Contents Are:

CHAPTER ONE ~ METHODS OF COOKING: Roasting * Boiling * Stewing * Frying * Boiling * Baking

CHAPTER TWO ~ SOUPS: Clear Soup * Soup Julienne * Gravy Soup * Ox Tail Soup * Ox Cheek Soup * Soups with Macaroni and Italian Pastes * Clear Mock Turtle Soup * Mock Turtle Soup * White Soup * Mutton Broth * Hare Soup * Mutton Soup * Green Pea Soup * Asparagus Soup * Spring Soup * Soup a la Creci * Celery Soup * Mulligatawny Soup * Palestine Soup * Pea or Lentil Soup * Parsnip Soup * Haricot Soup * Milk Soup * Bread Soup * Semolina Soup * Egg Soup * Oatmeal Soup

CHAPTER THREE ~ GRAVIES AND SAUCES: Gravy for Joints * Plain Household Gravy * Rich Beef Gravy * Butter Sauce * Clarified Butter * Parsley Sauce * Maitre d’Hotel Sauce * Fennel Sauce * White Sauce * White Mushroom Sauce * Brown Mushroom Sauce * Egg Sauce * Bread Sauce * Soubise Sauce * Onion Sauce * Dutch Sauce * Imitation Dutch Sauce * Mustard Sauce * Piquante Sauce * Horseradish Sauce, hot * Cold Horseradish Sauce * Apple Sauce* Mint Sauce * Tomato Sauce * Mayonnaise Sauce * Salad Dressing * Oyster Sauce * Lobster Sauce * Plain Lobster Sauce * Shrimp Sauce * Rich Plum Pudding Sauce * Clear Wine Sauce * Brandy Sauce * Lemon Sauce * Plain Sauce for Puddings * Fruit Sauce * Treacle Sauce

CHAPTER FOUR ~ FISH: Boiling Fish * Frying Fish * Boiled Salmon * Salmon Steaks * Croquettes of Salmon * Salmon Saute * Potted Salmon * Pickled Salmon * Salmon Salad * Kippered Salmon * Boiled Cod Fish * Fried Cod Fish * Rechauffe of Cod Fish * Soft Cod Roe Fried * Cod Roe a la Hollandaise * Turbot * Brill * Boiled Sole * Fried Soles * Filletted Soles * Fillets of Soles Fried * Fillets of Sole, a la Maitre d’Hotel * Fillets of Sole in Gravy * Sole Au Gratin * Baked Soles * Skate * Sea Bream * Fried Smelts * Boiled Whiting * Fried Whiting * Baked Whiting * Whiting Au Gratin * Boiled Haddock * Fresh Haddock Broiled * Baked Haddock * Dried Haddock * Boiled Mackerel * Broiled Mackerel * Rolled Mackerel * Dried Mackerel * Whitebait * Baked Herrings * How to Fry Herrings * Soused Herrings * Herrings with Mustard Sauce * Bloaters * Kippered Herrings * Sprats * Sprat Pie * Boiled Eels * Stewed Eels * Collared Eels * Eel Pie * Cheap Fish Pie * Scalloped Oysters * Scalloped Escalops

CHAPTER FIVE ~ BEEF: Roast Beef * Boiled Beef * Roast Rump Steak * Rump Steak * Stewed Rump Steak * Rump Steak Pie * Rump Steak Pudding * Roast Fillet of Beef * Fillet Steaks * Stewed Shin of Beef * Pie of Stewed Shin of Beef * Stewed Beef Steak * Hashed Beef * Grenadines of Beef * Stewed Ox Tails * Roulades * Rissoles * Potted Beef * Minced Beef * Spiced Beef * Pressed Beef * Rolled Beef * Pressed Ox Cheek

CHAPTER SIX ~ MUTTON: Roast Leg of Mutton * Boiled Leg of Mutton * Braised Leg of Mutton * Haunch of Mutton * Saddle of Mutton * Roast Shoulder of Mutton * Roast Loin of Mutton * Boned Loin of Mutton * Chops * Roast Neck of Mutton * Whole Neck of Mutton * Neck of Mutton Cutlets * Irish Stew * Breast of Mutton * Sheep’s Head * Hashed Mutton

CHAPTER SEVEN ~ LAMB, VEAL AND PORK: Lamb * Stewed Leg of Lamb * Shoulder of Lamb Stuffed * Lamb Chops * Veal * Fillet of Veal * Loin of Veal * Neck of Veal * Rolled Neck of Veal * Shoulder of Veal * Stewed Knuckle of Veal * Veal Cutlets * Veal Cutlets with Ham * Calf’s Head * Veal Rissoles * Liver and Bacon * Fried Liver and Bacon * Minced Veal * Veal Cake * Pork * Pickled Pork * Pork Cutlets * Brawn * Yorkshire Brawn * Mock Brawn * Pig’s Feet * Broiled Bacon * Boiled Bacon and Ham * Pork Sausages * Beef Sausages * Veal and Ham Sausages * Bath Polonies * Lard

CHAPTER EIGHT ~ POULTRY: Roast Turkey * Boiled Turkey or Fowl * Fillets of Turkey * Roast Chicken * Fricasee of Fowl * Broiled Chicken * Fried Chicken * Broiled or Deviled Chicken Legs * Roast Goose * Roast Duck * Roast Wild Duck * Hashed Wild Duck * Roast Pheasant * Braised Pheasants * Partridges * Grouse * Ptarmigan * Pigeons * Fried Pigeons * Roast Hare * Boiled Rabbit * Roast Rabbit * Fricassee of Rabbit * Larding

CHAPTER NINE ~ VEGETABLES: Boiled Potatoes * Browned Potatoes * Baked Potatoes * Mashed Potatoes * To Cook Cold Potatoes * Potato Croquettes * Potato Snow * Fried Potatoes * Greens, Cabbages, Cauliflowers, etc * Spinach * Asparagus * Sea Kale * Green Peas * Broad Beans * French Beans * Boiled Vegetable Marrow * Onions * Boiled Onions * Fried Onions * Stewed Onions * Spanish Onions * Spanish Onions Stewed * Leeks * Turnips * Mashed Turnips * Carrots * Parsnips * Mashed Parsnips * Jerusalem Artichokes * Baked Artichokes * Fried Artichokes * Beetroot * Haricot Beans Boiled * Haricot Beans Fried * Peas Pudding * Lentils * Tomato Sauce * Baked Tomatoes * Stuffed Tomatoes * Tomato Salad * Conserve of Tomatoes * Tomatoes Preserved Whole * Salad * Watercress * Radishes * Celery as Salad * Stewed Celery * Stewed Celery White * Mushrooms * Fried Mushrooms * Baked Mushrooms * Puree of Mushrooms * Mushroom Ketchup * Dried Mushrooms * Pickled Mushrooms * To Mince Vegetables

CHAPTER TEN ~ PUDDINGS: Hints on Pudding Making * Custard Pudding * Plain Rice Pudding * Rich Rice Pudding * Rice Pudding * Shape of Rice * Tapioca Pudding * Rich Tapioca Pudding * Arrowroot Pudding * Macaroni Pudding * Indian Corn Flour Pudding * Bread and Butter Pudding * Cocoa Pudding * Orange Marmalade Pudding * Sutherland Pudding * Bread Pudding * Boiled Oatmeal Pudding * Batter Pudding * Baked Batter Pudding * Black Cap * Yorkshire Pudding * Pancakes * Fritters * Orange Fritters * Apple Fritters * Italian Fritters * Hasty Pudding * Cabinet Pudding * Cup Puddings * Suet Pudding * Treacle Pudding * Currant Pudding * Rolled Jam Pudding * Jam Pudding * Lemon Pudding * Rich Plum Pudding * A Nice Plum Pudding * Carrot Plum Pudding * Fig Pudding * Boiled Fruit Puddings * Pastry * Fruit Tarts * Apples * Currants and Cherries * Plums and Greengages * Apple Turnovers * Baked Apple Dumplings * Boiled Apple Dumplings * Plain Apple Charlotte * Cheesecakes * Cheap Cheesecakes * Mince Pies * Mincemeat

Remember folks, this is an 1890 original. This book is 127 years old.

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