Mrs. Beeton's Book of Household Management

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Mrs. Beeton's Book of Household Management  (1907) 
by Isabella Beeton
FISH.
Mrs. Beeton's Book of Household Management (10).jpg

1.—Red Mullet. 2.—Grayling. 3.—John Dory. 4.—Mackerel. 5.—Cod.
 6.—Whiting. 7.—Salmon. 8.—Herring. 9.—Plaice. 10.—Flounder. 11.—Gurnet.
 12.—Crayfish.

MRS. BEETON'S
BOOK OF
HOUSEHOLD
MANAGEMENT


A GUIDE TO
COOKERY IN ALL BRANCHES


DAILY DUTIES
MISTRESS A SERVANT
HOSTESS & GUEST
MARKETING
TRUSSING & CARVING

MENU MAKING
HOME DOCTOR
SICK NURSING
THE NURSERY
HOME LAWYER



NEW EDITION
REVISED. ENLARGED. BROUGHT UP TO DATE.
AND FULLY ILLUSTRATED


LONDON
WARD, LOCK & CO., LIMITED,
WARWICK HOUSE, SALISBURY SQUARE, E.G.
1907.

A SUPPER BUFFET FOR BALL ROOM OR EVENING PARTY.

Mrs. Beeton's Book of Household Management (14).jpg

GENERAL CONTENTS


chap. page
Preface v
Abridged Preface to the First Edition 1
I. The Mistress 9
II. The Housekeeper 32
III. The Cook 37
IV. The Kitchen 43
V. Marketing 82
VI. Introduction to Cookery 103
VII. Soups 129
VIII. Recipes for Soups 138
IX. Gravies, Sauces and Forcemeats 207
X. Recipes for Gravies, Sauces and Forcemeats 214
XI. Fish 289
XII. Recipes for Cooking Fish 304
XIII. General Remarks on Cooking Meat 404
XIV. General Observations and Quadrupeds 414
XV. Recipes for Cooking Veal 435
XVI. Recipes for Cooking Beef 492
XVII. Sheep and Lamb 543
XVIII. Recipes for Cooking Lamb 559
XIX. Recipes for Cooking Mutton 578
XX. General Observations on the Common Hog 615
XXI. Recipes for Cooking Pork 632
XXII. Poultry 661
XXIII. Recipes for Cooking Poultry 669
XXIV. Game 726
XXV. Recipes for Cooking Game 735
XXVI. Recipes for Cooking Hare and Rabbit 761
XXVII. Tinned and Preserved Foods 783
XXVIII. Recipes for Tinned and Preserved Foods 783
XXIX. General Observations on Vegetables 799
XXX. Recipes for Cooking Vegetables 812
XXXI. Pastry Making, Tarts, Tartlets, Icing, etc. 879
XXXII. Puddings, Soufflés, Omelets and Fritters 913
XXXIII. Cold Sweets 985
XXXIV. Dessert, Dessert Sweets and Sweetmeats 1066
XXXV. Salads, Salad Dressings and Sandwiches 1092
XXXVI. Preserves, Jams, Pickles, etc. 1124
XXXVII. Recipes for Preserves, Jams, Pickles, etc. 1131
XXXVIII. Savouries, Hors d'Oeuvres,and Breakfast Dishes 1190

XXXIX. The Art of Carving at Table 1258
XL. Farinaceous Preparations 1275
XLI. Milk, Butter, Cheese and Eggs 1285
XLII. Recipes for Milk, Butter, Cheese and Eggs 1295
XLIII. Vegetarian Cookery 1317
XLIV. Invalid Cookery 1344
XLV. Recipes for Invalid Cookery 1350
XLVI. Bread, Biscuits and Cakes 1388
XLVII. Recipes for Making Bread, Biscuits and Cakes 1408
XLVIII. General Observations on Beverages 1465
XLIX. Recipes for Beverages 1473
L. Chafing Dish and Casserole Cookery 1515
LI. French Cookery 1525
LII. German and Austrian Cookery 1534
LIII. Italian Cookery 1550
LIV. Spanish Cookery 1568
LV. Jewish Cookery 1571
LVI. Australian Cookery 1579
LVII. South African Cookery 1588
LVIII. Indian Cookery 1599
LIX. American and Canadian Cookery 1614
LX. Trussing Poultry and Game 1632
LXI. Herbs, Condiments, and Auxiliaries 1638
LXII. Glossary of Culinary Terms 1652
LXIII. English and French Names of Articles of Food 1673
LXIV. Meals: Their Importance and Arrangement 1676
LXV. Table Decoration 1695
LXVI. Serviettes 1698
LXVII. Menu Making and Specimen Menus 1714
LXVIII. Domestic Servants and their Duties 1761
LXIX. Household Recipes 1790
LXX. The Doctor 1820
LXXI. The Nurse 1879
LXXII. The Nursery 1896
LXXIII. Homœopathic Medicine 1925
LXXIII. Legal Memoranda 1933
Analytical Index 2007
LIST OF COLOURED PLATES


facing
page
Fish, 1.—Red Mullet, Grayling. John Dory, Mackerel. Cod. Whiting, Salmon
 Herring, Plaice, Flounder, Gurnet,Crayfish
Frontispiece
Fruit, 1.—Apricots, White and Black Cherries, White, Black and Red
 Currants, Melon, Strawberries, Raspberries, Plums. Greengages
9
Household Utensils.—Bread Cutter, Coffee Roaster, Carpet Sweeper,
 Wringer and Mangle, Knife Cleaner, Spice Box
80
Soups.—Mutton Broth, Pot-au-Feu, Tomato Soup, Kidney Soup. Consommé
 à la Celestine, Consommé à la Royale, Bonne Femme, Hollandaise,
 Consommé à la Julienne. Consommé à la Brunoise
129
Fish, 2.—Crab, Oyster, Eel, Mussel, Lemon Sole, Halibut, Prawn. Sturgeon,
 Trout, Sprat, Brill, Escallop, Lamprey, Whitebait, Lobster, Dover Sole
289
Fish, 3.—Oyster Patties. Whiting, Turbot, Whitebait, Mackerel, Mayonnaise
 Salmon, Lobster, Crab
320
Fish, 4.—Scallops au Gratin, Red Mullet, Turbot, Cod Steak, Fried Sole, Mayonnaise
 of Salmon, Salmon au Naturel, Brown Trout, Smelts
352
A Prize Shorthorn 419
Entrées.—Toulouse Pasty, Fillets of Beef, Beef Galantine, Zéphires of Duck,
 Mutton Cutlets in Aspic, Sauté of Veal, Chartreuse of Pheasant, Curried
 Veal, Chicken Medaillons, Veal Stew
480
Joints, 1.—Sirloin of Beef, Boiled Beef, Leg of Mutton, Roast Ribs of Beef 512
A Southdown Wether 545
Cold Collation Dishes.—Pigeon Pie, Raised Game Pie, Cutlets and Peas,
 Prawns en Bouquet, Crème Chicken, Plovers' Eggs, Lamb Cutlets, Larks
 Farcie, Piped Ham, Boued Capon
560
Joints, 2.—Roast Loin of Pork, Roast Haunch of Mutton, Roast Aichbone of
 Beef, Round of Beef, Leg of Mutton, Calf's Head, Ham, Sirloin of Beef
 Shoulder of Mutton, Saddle of Mutton
608
Bacon and Ham.—Side, Forelock, Collar, Streaky, Prime Back, Small Back,
 Flank, Long Back, Gammon, Corner, York Ham, Mild Cured Ham
640
Game and Poultry.—Snipe, Larks, Roast Pheasant, Roast Pigeons, Roast
 Foul, Roast Goose, Roast Duck, Boiled Fowl, Roast Turkey
720
Game, 1.—Cock, Widgeon, Dumb-bird, Black-bird, Pintail, French Partridge
 Rabbit, Guinea Fowl, Partridge, Lark, Thrush, Black Game
736
Game, 2.—Hen Wild Duck, Wood Pigeon, Woodcock, Cock Wild Duck, Black
 Plover, Golden Plover, Snipe, Pheasants, Hare, Teal
768
Vegetables, 1.—Croquette Potatoes, Spinach, Asparagus, Cauliflower, Wafer
 Potatoes, Mushrooms, Peas, French Beans, Stuffed Tomatoes, Carrots
800
Vegetables, 2.—Braized Celery, Leaks, Seakale, Brussels, Sprouts, Baked
 and Boiled Potatoes, Parsnips, Artichokes, Cabbage, Braized Onions
832
A Supper Buffet for Ball Room or Evening Party 897
Sweets.—Pancakes, Rice and Apple Cake, Eclairs, Assorted Pastry, Rice Pudding
 Stewed Fruits, Sugar Trifle, Pyramid Cream, Croquettes of Rice,
 Gâteau St. Honoré, Simnel Cake
1024
Fruit, 2.—Black and Muscat Grapes, Tangerines, Bananas, Oranges, Peaches
 Pears, Pineapple, Apples
1072
Salads.—Cucumber, Beetroot and Potato, Macédoine, Tomato, Russian
 Italian, Prawn, Egg, Lobster, Salad Dumas
1104
Cheese.—Gorgonzola, Dutch, Cheddar, Camembert, Cheshire, Stilton, etc. 1296
Invalid Cookery.—Scrambled Egg, Quenelles of Chicken, Fillet of Sole,
 Plain Omelet, Mutton Cutlets and Cauliflower
1344
Tea Table. 1441
Supper Tables with Buffet 1505
Dinner Table à la Ruse 1552
Dinner Table—Old-Fashioned Style 1680
Menu and Guest Cards 1728
LIST OF ILLUSTRATIONS


facing
page
The Kitchen 32
A Royal Kitchen 33
Stoves and Cooking Ranges 44
Gas Cooking Ranges 45
Cooking, etc., by Electric Heat 53
Kitchen Utensils, 1. Roasting Jack, etc. 64
Kitchen Utensils, 2. Stock Pot, etc. 65
Kitchen Utensils, 3. Ice Freezer, etc. 72
Kitchen Utensils, 4. Chafing Dish, etc. 73
Kitchen Utensils, 5. Paste Board and Pin, etc. 78
Household Requisites 79
Marketing Guide, 1. Bullock 82
Marketing Guide, 2. Beef 83
Sheep 88
Marketing Guide, 3. Sheep 89
Marketing Guide, 4. Mutton 96
Marketing Guide, 5. Pork and Veal 97
Fish, 1. Steamed Sole, etc. 296
Fish, 2. Fillets of Sole, etc. 297
Fish, 3. Boiled Cod, etc. 312
Fish, 4. Cod Steak, etc. 313
Fish, 5. Eels in Jelly, etc. 328
Fish, 6. Fish Cakes, etc. 329
Fish, 7. Red Mullet, etc. 344
Fish, 8. Soused Mackerel, etc. 345
Fish, 9. Salmon Cutlets, etc. 360
Fish, 10. Lobster Cutlets, etc. 361
Fish, 11. Boiled Turbot, etc. 376
Fish Entrées. Salmon, Turbot, etc. 377
Cattle 432
Pigs 433
Entrées. Meat, Grenadins of Veal 488
Entrées. Cold Chicken and Veal Timbales 489
Entrées. Fillets of Beef (Parisenne 504
Entrées. Beef Roll, etc. 505
Entrées. Lamb Cutlets, etc. 576
Entrées. Supper Dishes 577
Poultry 672
Entrées. Chicken, Quail, etc. 673
Entrées. Chicken Soufflé 704
Cold Collation Entrées 705
Entrées. Chicken Cutlets 744

Savouries and Supper Dishes 745
Removes and Entrées 760
Entrées. Fried Rabbit, etc. 762
Tinned Meat 776
Preserved and Tinned Meats 777
Preserved Foods: Tinned and Bottled 792
Vegetables, 1. Onions, Shallots, etc. 793
Vegetables, 2. Cucumber, Celery, etc. 808
Vegetables, 3. Wafer Potatoes, etc. 809
Vegetables, 4. Carrots, etc. 824
Vegetables, 5. Boiled Potatoes, etc. 825
Vegetables, 6. Spinnach, Croûtes, etc. 872
Vegetables, 7. Haricot Beans, etc. 873
How to Make Pastry 888
Pies and Tartlets 889
Plum Pudding, etc. 968
Sweets. Canary Pudding, etc. 969
Sweets. Caramel Pudding, etc. 984
Sweet Fritters 985
Cold Sweets. Apple Amber, etc. 1000
Soufflés 1001
Cold Sweets. Trifles. 1016
Cold Sweets. Sponge Cake, etc. 1017
Luncheon Sweets 1032
Sweet Pastry 1033
Ices, 1. Dessert 1048
Ices, 2. Neapolitan 1049
Dessert, 1. Spanish Nuts, etc. 1066
Dessert, 2. Walnuts, etc. 1067
Dessert, 3. Bananas, etc. 1078
A Supper Table for Two Persons 1068
Sandwiches, 1. 1120
Sandwiches, 2 1121
Preserves and Tinned Fruit 1152
Preserved Fruits: Pickles, Store Sauces, etc.}} 1153
Breakfast Dishes. Grilled Kippers, etc. 1192
Savouries and Breakfast Dishes, 1 1193
Savouries and Breakfast Dishes, 2 1208
Hors d'œuvres 1209
Carving, 1. Crab 1236
Carving, 2. Lobster 1237
Carving, 3. Sole, Cod, and Plaice 1258
Carving, 4. Turbot, Mackerel, and Salmon 1259
Carving, 5. Beef 1262
Carving, 6. Calf's Head Beef, and Ham 1263
Carving, 7. Mutton 1266
Carving, 8. Mutton and Lamb 1267
Carving, 9. Turkey and Duck 1270
Carving, 10. Fowl 1271
Carving, 11. Hare 1272

Entrées. Mutton Cutlets, etc. 1273
Cows 1288
Fairy Butter and Omelet 1289
Cheese and Egg Savouries, 1 1304
Cheese and Egg Savouries, 2 1305
Biscuits, 1 1416
Biscuits, 2 1417
Bread 1432
Cakes. Cocoanut, etc. 1433
Fancy Cakes 1448
Rolls and Cakes 1449
Piping, or Fancy Cake Icing 1464
Beverages, Jellies, etc. 1465
Beverages 1514
Earthenware Cooking Utensils 1515
Trussing, 1. Sections of Fowl Cut in Half 1632
Trussing, 2. To Draw a Fowl 1633
Trussing, 3. Fowl for Roasting 1636
Trussing, 4. Fowl for Boiling 1637
Trussing, 5. Poultry, Goose and Hare 1640
A Dinner Table for Six Persons]] 1641
Serviettes, 1. The Bishop page 1699
Serviettes, 2. The Fan 1700
Serviettes, 3. The Boats 1701
Serviettes, 4. The Palm, the Lily, and the Cactus 1702
Serviettes, 5. The Slipper 1703
Serviettes, 6. The Pyramid 1704
Serviettes, 7. Various 1704
Serviettes, 8. Various 1705
Serviettes, 9. The Rose and the Star page 1705
Serviettes, 10. The Flat Sachet 1706
Serviettes, 11. The Mitre 1707
Serviettes, 12. The Cockscomb 1708
Serviettes, 13. Fleur de Lis Varieties 1709
Serviettes, 14. The Boar's Head 1710
Serviettes, 15. The Sachet 1711
Serviettes, 16. The Collegian 1712
Serviettes, 17. The Vase 1713
Court Menus, 1 1720
Court Menus, 2 1714
Table Glass 1760
The Butler's Pantry 1761
China and Earthenware, 1 1792
China and Earthenware, 2 1793
A Breakfast Table 1808
Invalid Furniture 1809
Nursing, 1 1864
Nursing, 2 1865
Nursing, 3 1880
To Change Sheets 1881

Mrs. Beeton's Book of Household Management (27).jpg

a

Mrs. Beeton's Book of Household Management (28).jpg

To face smaller—Front.

b

Isabella Beeton:

This work published before January 1, 1923 is in the public domain worldwide because the author died at least 100 years ago.
 

Charles Herman Senn:

This work is in the public domain in countries where the copyright term is the author's life plus 70 years or less.
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It is not necessarily in the public domain in the United States if published from 1923 to 1977. For a US-applicable version, check {{PD-1996}} and {{PD-URAA-same-year}} for relevant use.