Dainty dishes : receipts / collected by Lady Harriet St. Clair.

  • St. Clair, Harriet Elizabeth, Lady, 1831-1867.
Date:
1867
Catalogue details

Licence: Public Domain Mark

Credit: Dainty dishes : receipts / collected by Lady Harriet St. Clair. Source: Wellcome Collection.

    395/400 (page 367)
    Wine, green gooseberry, 261 mulled, 259 sauce, 209 ■white, whey, 302 Woodcock sahni, 104 Wynne’s, Sir Watkin, pudding, 183 Yeast, an excellent, 235 to clarify, 236 Yorkshire method of mak- ing, 235 Yorkshire cakes, 248 pudding, 181 ZWEIBACH, 207 ADDITIONAL KECEIPTS. PAGE 1. A pleasant spiced mus- tard to eat with cold meat . . .321 2. Sour spiced mustard, . 321 3. A good sauce to eat with cold partridge, phea- sant, etc. . . . 322 4. Sauce a la Diahle, to eat with wild boar’s head, but it is good with most cold meats . 322 5. Cumberland sauce . 322 6. Brown mustard sauce 323 7. Eel soup, a Hamburgh receipt . . . 323 8. Potato and curly kale or Savoy soup . . 324 9. Herb soup . . .324 10. Schoten soup . . 324 11. Beer soup with raisins 324 12. Beer soup with milk . 325 13. Frothed beer soup . 325 14. Froth wine soup . . 325 15. Hot beer or wine, or Polish tea . . 326 16. Beer kalte schale . 326 17. Wine kalte schale, with oranges and rice . 326 18. Wine kalte schale, with sago .... 327 19. Kalte schale of cherries '327 20. Kalte schale of straw- berries . , .328 PAGE 21. Kalte schale of apricots 328 22. Scliusselhecht, or baked pike on a dish . . 328 23. Perch in wine . . 329 24. Sauerkraut with oysters 329 25. Sauerkohl or sauerkraut 330 26. To dress sauerkohl or sauerkraut, . * . 331 27. Green or red cabbage, with chestnuts . . 331 28. Sour potatoes . . 332 29. Sorber potatoes . . 332 30. Princess potatoes, with herrings . . . 332 31. Bibs of pork, with pota- toes and sour apples . 333 32. Potatoes and apples . 333 33. Young carrots and green peas .... 333 34. Carrots and asparagus . 334 35. Carrots and potatoes . 334 36. Teltower Kuben (Bras- sica Eapa) . . 334 37. Turnips with chestnuts 335 38. Teltower Euben with cream . . . 335 39. To dress French beans as in Germany . . 335 40. French beans, as in Mecklenburg . . 335 41. Artichokes and peas . 336 42. Puree of green peas for do. .... 336