The Cook's Oracle

by
William Kitchiner, M. D.
1829


Index to Recipies

BOILING
1.Leg of Mutton130
2.Neck of Mutton131
3.Lamb131
4.Veal131
5.Beef Bouilli132
6.To Salt Meat134
To Pickle Meat135
7.A Round of Salted Beef136
8.H-Bone of Beef137
9.Ribs of Beef salted and rolled138
10.Half a Calf's Head138
11.Pickled Pork140
12.Petit-Toes, or Sucking-Pig's Feet141
13.Bacon141
14.Ham142
15.Tongue143
16.Turkeys, Capons, Fowls, Chickens, &c.144
17.Rabbits146
18.Tripe146
18*Cow-Heel147
BOILING
19.Sir-Loin of Beef148
20.Ribs of Beef150
21.Ribs of Beef boned and rolled150
23.MUTTON151
24.A Leg152
26.A Chine or Saddle152
27.A Shoulder152
28.A Loin152
29.A Neck153
30.A Breast153
31.A Haunch153
32.Mutton, Venison fashion153
33.VEAL154
34.Fillet of Veal155
35.A Loin155
36.A Shoulder155
37.Neck, best end155
38.Breast156
39.Veal Sweetbread156
40.LAMB156
41.Hind-Quarter157
42.Fore-Quarter157
43.Leg158
44.Shoulder158
45.Ribs158
46.Loin158
47.Neck158
48.Breast158
49.PORK158
50.A Leg159
51.Mock Goose159
52.The Griskin160
53.A Bacon Spare-Rib160
54.Loin160
55.A Chine161
56.A Sucking-Pig161
57.Turkey, Turkey Poults, and other Poultry163
58.Capons or Fowls165
59.Goose166
60.Green Goose168
61.Duck168
63.Haunch of Venison169
64.Neck and Shoulder of Venison170
65.A Fawn170
65*A Kid170
66.Hare170
66*Mock Hare172
67.Rabbit172
68.Pheasant173
69.Mock Pheasant174
69*Guinea and Pea Fowls175
70.Partridges175
71.Black Cock175
72.Moor Game175
73.Grouse175
74.Wild Ducks175
75.Widgeons and Teal175
76.Woodcock176
77.Snipes176
78.Pigeons176
80.Larks and other small Birds177
81.Wheatears178
82.Lobster178
FRYING
83.To Clarify Drippings179
84.To clarify Suet to fry with180
85.Steaks181
86.Beef-Steaks and Onions181
87.Sausages181
88.Sweetbreads full dressed182
89.Sweetbreads plain182
90.Veal Cutlets183
92.Lamb, or Mutton Chops183
93.Pork Chops184
BROILING
94.Chops or Steaks185
95.Kidneys187
97.A Fowl or Rabbit, &c.188
98.Pigeons188
VEGETABLES
102.Sixteen ways of Dressing Potatoes190
102*Cold Potatoes Fried191
103.Potatoes boiled and broiled192
104.Potatoes fried in Slices or Shavings192
105.Potatoes fried whole192
106.Potatoes mashed192
107.Potatoes mashed with Onions193
108.Potatoes Escalloped193
108*Colcannon193
109.Potatoes Roasted193
110.Potatoes Roasted under Meat194
111.Potato Balls194
112.Potato Balls Ragoût194
114.Potato Snow194
115.Potato Pie194
116.New Potatoes195
117.Cabbage195
119.Boiled Cabbage fried196
120.Savoys196
121.Sprouts and Young Greens196
122.Spinage196
123.Asparagus197
124.Sea Kale198
125.Cauliflower198
126.Broccoli198
127.Red Beet-Roots199
128.Parsneps199
129.Carrots199
130.Turnips199
131.To Mash Turnips200
132.Turnip-Tops200
133.French Beans200
134.Green Pease201
135.Cucumber Stewed202
136.Artichokes202
137.Stewed Onions203
138*Salads203
FISH
140.Turbot to Boil205
143.A Brill206
144.Soles to Boil206
145.Soles, or other Fish, to Fry207
146.Soles to stew210
147.Fillet of soles, Brown or White210
148.Skate210
149.Cod Boiled210
150.Salt Fish Boiled211
151.Slices of Cod Boiled212
152.Fresh Sturgeon213
153.Whitings Fried213
154.Skate Fried213
155.Plaice or Flounders, Fried or Boiled214
156.Water Souchy214
157.Haddock Boiled215
157*Findhorn Haddocks215
158.To stew Cod's Skull, Soles, Carp, Trout, Perch, Eel, or Flounder216
Salt Fish Pie217
159.Perch, Roach, Dace, Gudgeons, &c. Fried218
160.Perch Boiled218
161.Salmon, Herrings, Sprats, Mackerel, &c. Pickled219
162.Salmon Boiled219
163.Fresh Salmon Broiled220
164.Soles or Eels, &c &c. stewed Wiggy's way221
165.To fry Eels222
166.Spitchcocked Eels222
167.Mackerel Boiled223
169.Mackerel Broiled224
170.Mackerel Baked224
170*Sprats Broiled225
170**Sprats Stewed225
171*Herrings Broiled225
172.Red Herrings, and other Dried Fish226
173.Smelts, Gudgeons, Sprats, or other small Fish, fried227
175.Potted Prawns, Shrimps, or Cray-fish227
176.Lobster228
177.Crab228
178.Potted Lobster or Crab229
181.OYSTERS229
182.Scolloped Oysters232
182*Stewed Oysters232
183.Oysters Fried233
BROTHS, GRAVIES, AND SOUPS.
185.Beef Broth234
186.Beef Gravy235
188.Strong Savoury Gravy236
189.Cullis, or Thickened Gravy236
191.Veal Broth237
192.Veal Gravy237
193.Knuckle of Veal, or Shin or Leg of Beef, Soup237
194.Mutton Broth238
195.Mock Mutton Broth, without Meat, in Five Minutes239
196.The Queen's Morning "Bouillon de Santé"239
198.Ox-Heel Jelly239
200.Clear Gravy Soups240
204.Scotch Barley Broth241
205.Scotch Soups243
Winter Hotch-Potch243
Cocky-Leeky Soup243
Lamb Stove or Lamb Stew244
205*Scotch Brose244
212.Carrot Soup244
213.Turnip and Parsnep Soups245
214.Celery Soup245
216.Green Pease Soup246
217.Plain Green Pease Soup without Meat246
218.Pease Soup247
220.Pease Soup and Pickled Pork249
221.Plain Pease Soup250
222.Asparagus Soup250
224.Maigre, or Vegetable Gravy Soup251
225.Fish Soups: Eel Soup252
229.Cheap Soups253
227.Winter Soup254
A Gallon of Barley Broth for a Groat255
235.Craw-Fish Soup256
237.Lobster Soup257
238.Soup and Bouilli257
239.Ox-Head Soup258
240.Ox-Tail Soup260
240*Ox-Heel Soup261
241.Hare, Rabbit, or Partridge Soup262
242.Game Soup263
244.Goose or Duck Giblet Soup263
245.Mock Mock Turtle265
247.Mock Turtle266
248.English Turtle270
249.Curry, or Mullaga-Tawny Soup270
250.Turtle Soup271
252.Portable Soup, or Glaze272
252*To Clarify Broth or Gravy276
GRAVIES AND SAUCES
Melted Butter277
255.Zest, for Chops, Sauces, and Made Dishes278
Melted Butter279
257.Thickening280
259.Clarified Butter281
260.Burnt Butter281
260*Oiled Butter281
261.Parsley and Butter282
263.Gooseberry Sauce282
264.Chervil, Basil, Tarragon, Burnet, Cress and Butter283
265.Fennel and Butter for Mackerel, &c.283
266.Mackerel Roe Sauce283
267.Egg Sauce283
269.Plum-Pudding Sauce284
270.Anchovy Sauce284
272.Garlic Sauce284
273.Lemon Sauce285
274.Caper Sauce285
275.Mock Caper Sauce285
278.Oyster Sauce285
280.Preserved Oysters286
283.Shrimp Sauce287
284.Lobster Sauce288
285.Sauce for Lobster, &c.289
287.Liver and Parsley Sauce289
Liver and Lemon Sauce289
288.Liver Sauce for Fish290
289.Celery Sauce, White290
290.Celery Sauce Purée, for boiled Turkey, Veal, Fowls, &c.291
291.Green, or Sorrel Sauce291
292.Tomata, or Love-Apple Sauce291
293.Mock Tomata Sauce292
294.Eschalot Sauce292
296.Young Onion Sauce292
297.Onion Sauce293
298.White Onion Sauce293
299.Brown Onion Sauces, or Onion Gravy293
300.Sage and Onion, or Goose-stuffing Sauce294
303.Green Mint Sauce294
304.Apple Sauce295
305.Mushroom Sauce295
306.Mushroom Sauce, Brown296
307.Mushroom Sauce, Extempore296
310.Poor Man's Sauce296
311.The Spaniard's Garlic Gravy297
311*Mr. Kelly's Sauce for Boiled Tripe, Calf-head, or Cow-heel297
Mr. Kelly's Sauce Piquante297
317.Fried Parsley298
318.Crisp Parsley298
319.Fried Bread Sippets298
320.Fried Bread-Crumbs299
321.Bread Sauce299
321*Rice Sauce299
322.Browning300
326.Gravy for Roast Meat302
327.Gravy for Boiled Meat303
328.Wow Wow Sauce for Stewed or Bouilli Beef303
329.Beef Gravy Sauce303
337.Game Gravy305
338.Orange Gravy Sauce, for Wild Ducks, Woodcocks, Snipes, Widgeon, and Teal, &c.305
341.Bonne Bouche for Goose, Duck, or Roast Pork306
342.Robert Sauce for Roast Pork, or Geese, &c.306
343.Turtle Sauce307
343*Essence of Turtle307
344.Wine Sauce for Venison or Hare308
345.Sharp Sauce for Venison308
346.Sweet Sauce for Venison or Hare308
347.Mutton Gravy for Venison or Hare308
348.Curry Sauce309
351.Essence of Ham309
355.Grill Sauce309
Sauce à la Tartare310
356.Sauce for Steaks, or Chops, Cutlets, &c.310
359.Sauce Piquante for Cold Meat, Game, Poultry, Fish, &c. or Salads311
360.Sauce for Hashes of Mutton or Beef311
361.Sauce for Hashed or Minced Veal313
364.Bechamel, or White Sauce313
364-2.A more Economical White Sauce314
365.Poivrade Sauce315
369.Mustard in a Minute315
370.Mustard315
371.Salt316
372.Salad Mixture316
Boiled Salad317
373.FORCEMEAT STUFFINGS318
374.Stuffing for Veal, Roast Turkey, Fowl, &c.322
375.Veal Forcemeat322
377.Stuffing for Turkeys or Fowls, &c.323
378.Goose or Duck Stuffing323
379.Stuffing for Hare323
380.Forcemeat Balls for Turtle, Mock Turtle, or Made Dishes323
381.Egg Balls324
Brain Balls324
382.Curry Balls for Mock Turtle, Veal, Poultry, Made Dishes, &c.324
383.Fish Forcemeat324
386.Zest Balls325
387.Orange or Lemon Peel, to mix with Stuffing325
388.Clouted or Clotted Cream325
390.Raspberry Vinegar325
391.Syrup of Lemons326
392.The Justice's Orange Syrup for Punch or Puddings326
393.Syrup of Orange or Lemon-Peel327
395.Vinegar for Salads327
396.Tarragon Vinegar327
397.Basil Vinegar or Wine328
397*Cress Vinegar328
398.Green Mint Vinegar329
399.Burnet or Cucumber Vinegar329
399*Horseradish Vinegar329
400.Garlic Vinegar329
401.Eschalot Vinegar330
402.Eschalot Wine330
403.Camp Vinegar331
404.Cayenne Pepper331
405.Essence of Cayenne332
405*Chili Vinegar333
406.Chili, or Cayenne Wine333
407.Essence of Lemon-Peel333
407*Artificial Lemon-Juice334
408.Quint-Essence of Lemon-Peel334
408*Tincture of Lemon-Peel334
409.Essence of Celery335
411.Aromatic Essence of Ginger335
412.Essence of Allspice for Mulling of Wine335
413.Tincture of Allspice336
413*Tincture of Nutmeg336
414.Essence of Clove and Mace336
415.Tincture of Clove336
416.Essence of Cinnamon336
416*Tincture of Cinnamon336
417.Essence of Marjoram337
417*Vegetable Essences337
420.Soup-Herb Spirit337
421.Spirit of Savoury Spice338
422.Soup-herb and Savoury Spice Spirit338
423.Relish for Chops, &c.338
425.Fish Sauce339
427.Keeping Mustard339
429.Sauce Superlative339
433.Quintessence of Anchovy341
434.Anchovy Paste343
435.Anchovy Powder344
438.Walnut Catchup344
439.Mushroom Catchup345
440.Quintessence of Mushrooms347
441.Oyster Catchup347
442.Cockle and Muscle Catchup348
446.Pudding Catchup348
448.Potato Starch348
Of the Flour of Potatoes349
453.Salad or Piquante Sauce for Cold Meat, Fish, &c.350
455.Curry Powder350
457.Savoury Ragoût Powder351
458.Pease Powder352
458*Horseradish Powder353
459.Soup-herb Powder, or Vegetable Relish353
460.Soup-herb and Savoury Powder, or Quintessence of Ragoût354
461.To Dry Sweet and Savoury Herbs354
462.The Magazine of Taste356
463.Toast and Water357
464.Cool Tankard, or Beer Cup358
465.Cider Cup358
466.Flip359
467.Tewahdiddle359
467*Sir Fleetwood Shepherd's Sack Posset359
468.To Bottle Beer360
469.Rich Raspberry Wine or Brandy360
471.Liqueurs361
474.Caraçoa361
475.Clarified Syrup362
476.Capillaire362
477.Lemonade in a Minute362
478.Punch363
479.Shrub, or Essence of Punch363
479*White, Red, or Black Currant, Grape, Raspberry, &c. Jelly363
480.Mock Arrack364
481.Calves' Feet Jelly364
MADE DISHES, &c.
483.Receipts for Economical Made Dishes366
Ham366
Fillet of Veal367
Sirloin of Beef367
Neck of Mutton368
Hare369
Calf's Head369
484.To Hash Mutton, &c.370
485.To warm Hashes, Made Dishes, Stews, Ragouts, Soups, &c.371
486.To Hash Beef, &c.371
487.Cold Meat Broiled, with Poached Eggs372
488.Mrs. Phillips's Irish Stew372
To make an Irish Stew, or Hunter's Pie373
488*A good Scotch Haggis373
Minced Collops373
489.Haricot Mutton374
490.Mutton-Chops delicately Stewed, and good Mutton Broth375
491.Shoulder of Lamb Grilled375
492.Lamb's Fry376
493.Shin of Beef Stewed376
494.Brisket of Beef Stewed378
495.Haricot of Beef378
496.Savoury Salt Beef Baked378
497.Curries379
500.Stewed Rump-Steaks380
501.Broiled Rump-Steak with Onion Gravy381
502.Alamode Beef, or Veal381
503.To Pot Beef, Veal, Game, or Poultry, &c.383
504.Sandwiches385
504*Meat Cakes386
505.Bubble and Squeak, or fried Beef or Mutton and Cabbage387
506.Hashed Beef, and Roast Beef Bones Boiled387
507.Ox-Cheek Stewed388
508.Ox-Tails Stewed389
509.Potted Ham, or Tongue389
511.Hashed Veal389
511*Hashed or Minced Veal389
512.To make an excellent Ragoût of Cold Veal390
515.Breast of Veal Stewed390
517.Breast of Veal Ragoût390
517*Scotch Collops392
518.Veal Olives392
519.Cold Calf's Head Hashed393
520.Calf's Head Hashed, or Ragoût393
521.Veal Cutlets Broiled plain, or Full-dressed394
522.Knuckle of Veal, to Ragoût394
523.Knuckle of Veal stewed with Rice395
524.Mr. Gay's Receipt to Stew a Knuckle of Veal395
526.Slices of Ham or Bacon396
527.Relishing Rashers of Bacon397
528.Hashed Venison397
529.Hashed Hare397
529*Jugged Hare398
530.Dressed Ducks, or Goose Hashed399
530*Ragoût of Poultry, Game, Pigeons, Rabbits, &c.400
531.Stewed Giblets401
533.Hashed Poultry, Game, or Rabbit401
534.Pulled Turkey, Fowl, or Chicken402
535.To dress Dressed Turkey, Goose, Fowl, Duck, Pigeon, or Rabbit402
538.Devil403
538.Crusts of Bread for Cheese, &c.404
539.Toast and Cheese404
540.Toasted Cheese, No. 2405
541.Buttered Toast and Cheese406
542.Pounded Cheese406
543.Macaroni406
Macaroni Pudding407
543*Omelettes and various ways of dressing Eggs408
544.Marrow-Bones412
545.Eggs fried with bacon412
545*Ragoût of Eggs and Bacon412
546.To Poach Eggs413
547.To boil Eggs to eat in the Shell, or for Salads414
548.Eggs Poached with Sauce of Minced Ham414
549.Fried Eggs and Minced Ham or Bacon415
TEA & COFFEE
550.Tea415
Coffee416
PUDDINGS
551.Suet Pudding, Wiggy's way417
552.Yorkshire Pudding under Roast Meat, the Gypsies' way417
553.Plum Pudding418
554.My Pudding418
Maigre Plum Pudding419
A Fat Pudding420
555.Pease Pudding420
556.Plain Bread Pudding421
557.Bread and Butter Pudding421
558.Pancakes and Fritters421
560.Mr. Henry Osborne's Puddings422
Boston Apple Pudding422
Spring Fruit Pudding423
Nottingham Pudding423
Batter Pudding423
Newmarket Pudding423
Newcastle, or Cabinet Pudding424
Vermicelli Pudding424
Bread Pudding424
Custard Pudding424
MISCELLANEOUS
Boiled Custards425
Spring Fruit Soup425
Spring Fruit Pudding425
Spring Fruit - A Mock Gooseberry Sauce for Mackerel, &c.426
Spring Fruit Tart426
Spring Cream, or Mock Gooseberry Fool426
Spring Fruit Sherbet426
Gourds Stewed426
Gourd Soup427
Fried Gourds427
563.To make Beef, Mutton, or Veal Tea427
564.Mutton Broth for the Sick428
565.Barley Water429
566.Whey429
567.Toothach and Anti-rheumatic Embrocation430
569.Stomachic Tincture430
570.Paregoric Elixir431
572.Dr. Kitchiner's Receipt to make Gruel431
572*Scotch Burgoo432
573.Anchovy Toast433
574.Deviled Biscuit433
MARKETING TABLES
Meat434
Poultry436
Fish437
Vegetables439
APPENDIX
Pastry, Preserves, Bread, Puddings, Pickles, &c. &c.
1.Puff Paste440
2.Paste for Meat or Savoury Pies440
3.Tart Paste for Family Pies440
4.Sweet, or Short and Crisp Tart Paste441
5.Raised Pies441
6.Paste for Boiled Puddings441
7.Paste for stringing Tartlets, &c.442
8.Paste for Croquants or Cut Pastry442
9.Venison Pasty442
10.Mutton or Veal Pie442
11.Hare Pie443
12.Savoury Pies, Pasties, and Patties443
13.Pigeon or Lark Pie444
14.Giblet Pie444
15.Rump-Steak Pie445
16.Chicken Pie445
17.Rabbit Pie445
18.Raised French Pie446
19.Raised Ham Pie446
20.Veal and Ham Pie447
21.Raised Pork Pie447
22.Eel Pie447
23.Raised Lamb Pies448
24.Beef-Steak Pudding448
25.Vol au Vent449
26.Oyster Patties449
27.Lobster Patties449
28.Veal and Ham Patties450
29.Chicken and Ham Patties450
30.Ripe Fruit Tarts450
31.Icing for Fruit Tarts, Puffs, or Pastry450
32.Apple Pie451
33.Apple Tart Creamed451
34.Tartlets, such as are made at the Pastry Cooks451
35.French Tart of Preserved Fruit451
36.Small Puffs of Preserved Fruit452
37.Cranberry Tart452
38.Mince Pies452
39.Mince Meat452
40.Cheesecakes453
41.Lemon Cheesecakes454
42.Orange Cheesecakes454
43.Almond Cheesecakes454
44.Mille Feuilles, or a Pyramid of Paste454
[Pages 455-458 are missing from the original]
56.Bride, or Wedding Cake459
57.Plain Pound Cake460
58.Plum Pound Cake460
59.Common Seed Cake460
60.Rich Yeast Cake460
61.Queen, or Heart Cakes461
62.Queen's Drops461
63.Shrewsbury Cakes462
64.Banbury Cakes462
65.Bath Buns462
66.Sponge Biscuits463
67.Savoy Cake, or Sponge Cake in a Mould463
68.Biscuit Drops463
69.Savoy Biscuits464
70.Italian Macaroons464
71.Ratafia Cakes464
72.Almond Sponge Cake465
73.Ratafia Cake465
74.Diet Bread Cake465
75.Orange Gingerbread466
76.Gingerbread Nuts466
77.Plain Buns466
78.Cross Buns467
79.Seed Buns467
80.Plum Buns467
81.Orgeat467
82.Baked Pears468
83.To Dry Apples468
84.Icing, for Twelfth or Bride Cake469
85.To Boil Sugar to Caramel469
86.A Croquante of Paste470
87.Derby or Short Cakes470
88.Egg and Ham Patties470
89.Damson, or other Plum Cheese470
90.Barley Sugar471
91.Barley Sugar Drops471
92.Raspberry Jam471
93.Apricot, or any Plum Jam472
94.Lemon Chips472
95.Dried Cherries473
96.Green Gages Preserved in Syrup473
97.To Preserve Ginger474
98.To Preserve Cucumbers474
99.Preserved Fruit, without Sugar475
100.BREAD475
100*French Bread and Rolls475
101.Sally Lunn - Tea Cakes476
102.Muffins476
103.Crumpets477
104.Yorkshire Cakes477
Observations on Puddings and Pies478
[Pages 479-486 are missing from the original]
Observations on Pickles487
[Pages 489-490 are missing from the original]
117.Gherkins491
118.French Beans, Nasturtiums, &c.491
119.Beet Roots491
120.Red Cabbage492
121.Onions492
122.Cauliflowers or Broccoli492
123.Indian or Mixed Pickle - Mango or Piccalilli493
END

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Prepared by Martin Guy, <martinwguy@gmail.com>
First digital edition, 27 October 2004.