Other

The Cook's Oracle; and Housekeeper's Manual (Annotated)

Enriched Edition. Regency Recipes, Household Economy, and the Art of Comfortable British CookeryBy William Kitchiner

Listen with Sir Michael Caine™ and 1,000+ voices

Try for $0.00 Get for $2

Length19h 50m

About this audiobook

The Cook's Oracle; and Housekeeper's Manual is a landmark of early nineteenth-century domestic literature, combining recipes, household management, and medicalized advice on diet with unusual precision and wit. Written in a plain yet lively style, it rejects aristocratic excess in favor of "comfortable" cookery: economical, reproducible, and suited to the expanding middle-class home. Its literary context is the practical conduct book, yet Kitchiner's voice—empirical, opinionated, and urbane—gives it a distinctive character among culinary manuals. William Kitchiner (1775–1827) was an English physician, optician, amateur musician, and gastronome whose scientific habits deeply shaped his culinary writing. Known for hosting carefully timed dinners and for treating cookery as an experimental art, he brought to the kitchen the language of observation, measurement, and utility. His interest in health, digestion, and domestic efficiency helps explain the book's blend of recipe, regimen, and social philosophy. This volume is recommended to readers interested in food history, domestic culture, and the making of modern middle-class taste. It remains valuable not merely as a recipe collection, but as a revealing document of how eating, health, economy, and respectability were imagined in Regency Britain. This enriched edition has been carefully crafted to add value to your reading experience. - A succinct Introduction situates the work's timeless appeal and themes. - The Synopsis outlines the central plot, highlighting key developments without spoiling critical twists. - A detailed Historical Context immerses you in the era's events and influences that shaped the writing. - A thorough Analysis dissects symbols, motifs, and character arcs to unearth underlying meanings. - Reflection questions prompt you to engage personally with the work's messages, connecting them to modern life. - Hand‐picked Memorable Quotes shine a spotlight on moments of literary brilliance. - Interactive footnotes clarify unusual references, historical allusions, and archaic phrases for an effortless, more informed read.

Family Healing Survival

Audiobook details

GenreOther

Length19 hrs 50 mins

Narrated byListen with 1,000+ voices

FormateBook with Audio

Publish dateNov 27, 2023

LanguageEnglish

1Introduction

359Goose or Duck Stuffing. —(No. 378.)

2Introduction

360Stuffing for Hare. —(No. 379.)

3Synopsis

361Forcemeat-Balls for Turtle, Mock Turtle, or Made Dishes. (No. 380. See also .)

4Historical Context

362Egg Balls. —(No. 381.)

5The Cook&#x27;s Oracle; and Housekeeper&#x27;s Manual

363Brain Balls.

Show all chapters

6PREFACE.

364Curry Balls for Mock Turtle, Veal, Poultry, Made Dishes, &amp;c. (No. 382.)

7INTRODUCTION.

365Fish Forcemeat. —(No. 383.)

8CULINARY CURIOSITIES.

366Zest Balls. —(No. 386. See No. 255 .)

9INVITATIONS TO DINNER

367Orange or Lemon-peel, to mix with Stuffing. —(No. 387.)

10MANNERS MAKE THE MAN.

368Clouted or Clotted Cream. —(No. 388.)

11CARVING.

369Raspberry Vinegar. —(No. 390.)

12FRIENDLY ADVICE TO COOKS, AND OTHER SERVANTS

370Syrup of Lemons. —(No. 391.)

13Giving away Victuals.

371The Justice’s Orange Syrup for Punch or Puddings. —(No. 392.)

14Chacun à son goût.

372Syrup of Orange or Lemon-peel. —(No. 393.)

15TABLE OF WEIGHTS AND MEASURES.

373Vinegar for Salads. —(No. 395.)

16RUDIMENTS OF COOKERY.

374Tarragon Vinegar. —(No. 396.)

17CHAPTER I. BOILING.

375Basil Vinegar or Wine. —(No. 397.)

18The sauces usually sent to table with boiled meat, &amp;c.

376Cress Vinegar. —(No. 397*.)

19BAKING.

377Green Mint Vinegar ,—(No. 398.)

20CHAPTER II. ROASTING.

378Burnet or Cucumber Vinegar. —(No. 399.)

21DREDGINGS.

379Horseradish Vinegar. —(No. 399*.)

22BASTINGS.

380Garlic Vinegar. —(No. 400.)

23CHAPTER III. FRYING.

381Eschalot Vinegar ,—(No. 401.)

24CHAPTER IV. BROILING.

382Eschalot Wine. —(No. 402.)

25CHAPTER V. VEGETABLES.

383Camp Vinegar. —(No. 403.)

26CHAPTER VI. FISH.

384Cayenne Pepper. —(No. 404.)

27FISH SAUCES.

385Essence of Cayenne. —(No. 405.)

28CHAPTER VII. BROTHS AND SOUPS.

386Chili Vinegar. —(No. 405*.)

29BROTH HERBS, SOUP ROOTS, AND SEASONINGS.

387Chili, or Cayenne Wine. —(No. 406.)

30The crafte to make ypocras.

388Essence of Lemon-peel. —(No. 407.)

31CHAPTER VIII. GRAVIES AND SAUCES.

389Artificial Lemon-juice. —(No. 407*.)

32To make bottle-cement.

390Quintessence of Lemon-peel. —(No. 408.)

33CHAPTER IX. MADE DISHES.

391Tincture of Lemon-peel. —(No. 408*.)

34THE COOK’S ORACLE.

392Essence of Celery. —(No. 409.)

35BOILING.

393Aromatic Essence of Ginger. —(No. 411.)

36Leg of Mutton. —(No. 1.)

394Essence of Allspice for mulling of Wine. —(No. 412.)

37Neck of Mutton. —(No. 2.)

395Tincture of Allspice. —(No. 413.)

38Lamb. —(No. 3.)

396Tincture of Nutmeg. —(No. 413*.)

39Veal. —(No. 4.)

397Essence of Clove and Mace. —(No. 414.)

40Beef bouilli ,—(No. 5.)

398Tincture of Clove. —(No. 415.)

41To salt Meat. —(No. 6.)

399Essence of Cinnamon. —(No. 416.)

42To pickle Meat.

400Tincture of Cinnamon. —(No. 416*.)

43A Round of salted Beef. —(No. 7.)

401Essence of Marjoram. —(No. 417.)

44H-Bone of Beef ,—(No. 8.)

402Vegetable Essences. —(No. 417*.)

45Ribs of Beef salted and rolled. —(No. 9.)

403Soup-herb Spirit. —(No. 420.)

46Half a Calf’s Head. —(No. 10.)

404Spirit of Savoury Spice. —(No. 421.)

47Pickled Pork ,—(No. 11.)

405Soup-herb and Savoury Spice Spirit. —(No. 422.)

48Pettitoes, or Sucking-Pig’s Feet. —(No. 12.)

406Relish for Chops, &amp;c. —(No. 423.)

49Bacon. —(No. 13.)

407Fish Sauce. —(No. 425.)

50Ham ,—(No. 14.)

408Keeping Mustard. —(No. 427.)

51Tongue. —(No. 15.)

409Sauce Superlative. —(No. 429.)

52Turkeys, Capons, Fowls, Chickens, &amp;c. —(No. 16.)

410Quintessence of Anchovy. —(No. 433.)

53Rabbits. —(No. 17.)

411Anchovy Paste, or le Beurre d’Anchois. —(No. 434.)

54Tripe. —(No. 18.)

412Anchovy Powder. —(No. 435.)

55Cow-Heel ,—(No. 18.*)

413Walnut Catchup. —(No. 438.)

56ROASTING.

414Mushroom Catchup. —(No. 439.)

57Sirloin of Beef. —(No. 19.)

415Quintessence of Mushrooms. —(No. 440.)

58Ribs of Beef. —(No. 20) .

416Oyster Catchup. —(No. 441.)

59Ribs of Beef boned and rolled. —(No. 21.)

417Cockle and Muscle Catchup ,—(No. 442.)

60MUTTON. —(No. 23.)

418Pudding Catchup. —(No. 446.)

61A Leg ,—(No. 24.)

419Potato Starch. —(No. 448.)

62A Chine or Saddle ,—(No. 26.)

420Of the Flour of Potatoes.

63A Shoulder ,—(No. 27.)

421Salad or piquante Sauce for cold Meat, Fish, &amp;c. —(No. 453.) See also .

64A Loin , —(No. 28.)

422Curry Powder. —(No. 455.)

65A Neck ,—(No. 29.)

423Savoury ragoût Powder. —(No. 457.)

66A Breast ,—(No. 30.)

424Pease Powder. —(No. 458.)

67A Haunch ,—(No. 31.)

425Horseradish Powder. —(No. 458*.)

68Mutton, venison fashion. —(No. 32.)

426Soup-herb Powder, or Vegetable Relish. —(No. 459.)

69VEAL. —(No. 33.)

427Soup-herb and Savoury Powder, or Quintessence of Ragoût. —(No. 460.)

70Fillet of Veal ,—(No. 34.)

428To Dry sweet and savoury Herbs. —(No. 461.)

71A Loin ,—(No. 35.)

429THE MAGAZINE OF TASTE.—(No. 462.)

72A Shoulder ,—(No. 36.)

430Toast and Water. —(No. 463.)

73Neck, best end ,—(No. 37.)

431Cool Tankard, or Beer Cup. —(No. 464.)

74Breast ,—(No. 38.)

432Cider Cup ,—(No. 465.)

75Veal Sweetbread. —(No. 39.)

433Flip. —(No. 466.)

76LAMB ,—(No. 40.)

434Tewahdiddle. —(No. 467.)

77Hind-Quarter ,—(No. 41) .

435Sir Fleetwood Shepherd’s Sack Posset. —(No. 467*.)

78Fore-Quarter ,—(No. 42.)

436To bottle Beer. —(No. 468.)

79Leg ,—(No. 43.)

437Rich Raspberry Wine or Brandy. —(No. 469.)

80Shoulder ,—(No. 44.)

438Liqueurs. —(No. 471.)

81Ribs ,—(No. 45.)

439Curaçoa. —(No. 474.)

82Loin ,—(No. 46.)

440To make a Quart of Curaçoa.

83Neck ,—(No. 47.)

441Clarified Syrup. —(No. 475.)

84Breast ,—(No. 48.)

442Capillaire. —(No. 476.)

85PORK. —(No. 49.)

443Lemonade in a Minute. —(No. 477.)

86A Leg ,—(No. 50.)

444Punch directly. —(No. 478.)

87Leg of Pork roasted without the Skin, commonly called Mock Goose. —(No. 51.)

445Shrub, or Essence of Punch. —(No. 479.)

88The Griskin ,—(No. 52.)

446White, Red, or Black Currant, Grape, Raspberry, &amp;c. Jelly. —(No. 479*.)

89A Bacon Spare-Rib ,—(No. 53.)

447Mock Arrack. —(No. 480.)

90Loin ,—(No. 54.)

448Calves’-Feet Jelly. —(No. 481.)

91A Chine. —(No. 55.)

449MADE DISHES, &amp;C.

92A Sucking-Pig , —(No. 56.)

450Receipts for economical Made Dishes, written for the Cook’s Oracle, by an accomplished English Lady.—(No. 483.)

93Turkey, Turkey Poults, and other Poultry. —(No. 57.)

451To hash Mutton, &amp;c. —(No. 484.)

94Capons or Fowls ,—(No. 58.)

452To warm Hashes, Made Dishes, Stews, Ragoûts, Soups, &amp;c. —(No. 485.)

95Goose. —(No. 59.)

453To hash Beef, &amp;c. —(No. 486.)

96Green Goose. —(No. 60.)

454Cold Meat broiled, with Poached Eggs. —(No. 487.)

97Duck. —(No. 61.)

455Mrs. Phillips’s Irish Stew. —(No. 488.)

98Haunch of Venison. —(No. 63.)

456To make an Irish Stew, or Hunter’s Pie.

99Neck and Shoulder of Venison ,—(No. 64.)

457A good Scotch Haggis. —(No. 488*.)

100A Fawn ,—(No. 65.)

458Minced Collops.

101A Kid. —(No. 65*.)

459Haricot Mutton. —(No. 489.)

102Hare. —(No. 66.)

460Mutton-Chops delicately stewed, and good Mutton Broth ,—(No. 490.)

103Mock Hare. —(No. 66.*)

461Shoulder of Lamb grilled. —(No. 491.)

104Rabbit. —(No. 67.)

462Lamb’s Fry. —(No. 492.)

105Pheasant. —(No. 68.)

463Shin of Beef stewed. —(No. 493.)

106Mock Pheasant. —(No. 69.)

464Brisket of Beef stewed. —(No. 494.)

107Guinea and Pea Fowls ,—(No. 69*.)

465Haricot of Beef. —(No. 495.)

108Partridges ,—(No. 70.)

466Savoury Salt Beef baked. —(No. 496.)

109Black Cock (No. 71) , Moor Game (No. 72) , and Grouse , (No. 73.)

467Curries. —(No. 497; see also .)

110Wild Ducks. —(No. 74.)

468Stewed Rump-Steaks. —(No. 500.)

111Widgeons and Teal ,—(No. 75.)

469Broiled Rump-Steak with Onion Gravy. —(No. 501.) See also .

112Woodcock. —(No. 76.)

470Alamode Beef, or Veal. —(No. 502.)

113Snipes ,—(No. 77.)

471To pot Beef, Veal, Game, or Poultry, &amp;c. —(No. 503.)

114Pigeons. —(No. 78.)

472Sandwiches ,—(No. 504.)

115Larks and other small Birds. —(No. 80.)

473Meat Cakes. —(No. 504*.)

116Wheatears ,—(No. 81.)

474Bubble and Squeak, or fried Beef or Mutton and Cabbage. —(No. 505.)

117Lobster. —(No. 82.)

475Hashed Beef, and roast Beef bones boiled. —(No. 506.)

118FRYING.

476Ox-Cheek stewed. —(No. 507.)

119To clarify Drippings. —(No. 83.)

477Ox-Tails stewed. —(No. 508.)

120To clarify Suet to fry with. —(No. 84.)

478Potted Ham, or Tongue. —(No. 509.)

121Steaks. —(No. 85.)

479Hashed Veal. —(No. 511.)

122Beef-steaks and Onions. —(No. 86. See also .)

480Hashed or minced Veal. —(No. 511*.)

123Sausages ,—(No. 87.)

481To make an excellent Ragoût of Cold Veal. —(No. 512.)

124Sweetbreads full-dressed. —(No. 88.)

482Breast of Veal stewed. —(No. 515.)

125Sweetbreads plain. —(No. 89.)

483Breast of Veal Ragoût. —(No. 517.)

126Veal Cutlets. —(No. 90 and .)

484Scotch Collops. —(No. 517*.)

127Lamb, or Mutton Chops ,—(No. 92.)

485Veal Olives. —(No. 518.)

128Pork Chops. —(No. 93.)

486Cold Calf’s Head hashed. —(No. 519.)

129BROILING.

487Calf’s Head hashed, or Ragoût. —(No. 520.) See .

130Chops or Steaks. —(No. 94.)

488Veal Cutlets broiled plain, or full-dressed. —(No. 521.)

131Kidneys. —(No. 95.)

489Knuckle of Veal, to ragoût. —(No. 522.)

132A Fowl or Rabbit, &amp;c. —(No. 97.)

490Knuckle of Veal stewed with Rice. —(No. 523.)

133Pigeons ,—(No. 98.)

491Mr. Gay’s Receipt to stew a Knuckle of Veal. —(No. 524.)

134VEGETABLES.

492Slices of Ham or Bacon. —(No. 526.)

135Sixteen Ways of dressing Potatoes. —(No. 102.)

493Relishing Rashers of Bacon. —(No. 527.)

136Cold Potatoes fried. —(No. 102*.)

494Hashed Venison. —(No. 528.)

137Potatoes boiled and broiled. —(No. 103.)

495Hashed Hare. —(No. 529.)

138Potatoes fried in Slices or Shavings. —(No. 104.)

496Jugged Hare. —(No. 529*.)

139Potatoes fried whole. —(No. 105.)

497Dressed Ducks, or Geese hashed. —(No. 530.)

140Potatoes mashed. —(No. 106. See also .)

498Ragoûts of Poultry, Game, Pigeons, Rabbits, &amp;c. —(No. 530*.)

141Potatoes mashed with Onions. —(No. 107.)

499Stewed Giblets. —(No. 531.)

142Potatoes escalloped. —(No. 108.)

500Hashed Poultry, Game, or Rabbit. —(No. 533.)

143Colcannon. —(No. 108*.)

501Pulled Turkey, Fowl, or Chicken. —(No. 534.)

144Potatoes roasted. —(No. 109.)

502To dress Dressed Turkey, Goose, Fowl, Duck, Pigeon, or Rabbit. —(No. 535.)

145Potatoes roasted under Meat. —(No. 110.)

503Devil. —(No. 538.)

146Potato Balls. —(No. 111.)

504Crusts of Bread for Cheese, &amp;c. —(No. 538.)

147Potato Balls Ragoût ,—(No. 112.)

505Toast and Cheese. —(No. 539.)

148Potato Snow. —(No. 114.)

506Toasted Cheese , No. 2.—(No. 540.)

149Potato Pie. —(No. 115.)

507Buttered Toast and Cheese. —(No. 541.)

150New Potatoes. —(No. 116.)

508Pounded Cheese. —(No. 542.)

151Jerusalem Artichokes ,—(No. 117.)

509Macaroni. —(No. 543.) See for the Boiling of it.

152Cabbage. —(No. 118.)

510English way of dressing Macaroni.

153Boiled Cabbage fried. —(No. 119.)

511Macaroni Pudding.

154Savoys ,—(No. 120.)

512Omelettes and various ways of dressing Eggs. —(No. 543*.)

155Sprouts and young Greens. —(No. 121.)

513Receipt for the common Omelette.

156Spinage. —(No. 122.)

514Marrow-Bones. —(No. 544.)

157Asparagus. —(No. 123.)

515Eggs fried with Bacon. —(No. 545.)

158Sea Kale ,—(No. 124.)

516Ragoût of Eggs and Bacon. —(No. 545*.)

159Cauliflower. —(No. 125.)

517To poach Eggs. —(No. 546.)

160Broccoli. —(No. 126.)

518To boil Eggs to eat in the Shell, or for Salads. —(No. 547.)

161Red Beet-roots ,—(No. 127.)

519Eggs poached with Sauce of minced Ham. —(No. 548.)

162Parsnips ,—(No. 128.)

520Fried Eggs and minced Ham or Bacon. —(No. 549.)

163Carrots. —(No. 129.)

521Tea. —(No. 550.)

164Turnips. —(No. 130.)

522Coffee. 340-*

165To mash Turnips. —(No. 131.)

523Suet Pudding, Wiggy’s way. —(No. 551.)

166Turnip-tops ,—(No. 132.)

524Yorkshire Pudding under roast Meat, the Gipsies’ way. —(No. 552.)

167French Beans. —(No. 133.)

525Plum Pudding. —(No. 553.)

168Green Pease. —(No. 134.)

526My Pudding. —(No. 554.)

169Cucumbers stewed. —(No. 135.)

527Maigre Plum Pudding.

170Artichokes. —(No. 136.)

528A Fat Pudding.

171Stewed Onions. —(No. 137.)

529Pease Pudding. —(No. 555.)

172Salads. —(No. 138*, also) .

530Plain Bread Pudding. —(No. 556.)

173FISH.

531Bread and butter Pudding. —(No. 557.)

174Turbot to boil. —(No. 140) .

532Pancakes and Fritters. —(No. 558.)

175A Brill ,—(No. 143.)

533Tansy Pancakes.

176Soles to boil. —(No. 144.)

534No. 560

177Soles, or other Fish, to fry. —(No. 145.)

535Boston Apple Pudding.

178Soles to stew. —(No. 146.)

536Spring Fruit Pudding.

179Fillets of Soles, brown or white. —(No. 147.)

537Nottingham Pudding.

180Skate , —(No. 148.)

538Butter Pudding.

181Cod boiled. —(No. 149.)

539Newmarket Pudding.

182Salt Fish boiled. —(No. 150.)

540Newcastle, or Cabinet Pudding.

183Slices of Cod boiled. —(No. 151.)

541Vermicelli Pudding.

184Fresh Sturgeon. —(No. 152.)

542Bread Pudding.

185Whitings fried. —(No. 153.)

543Custard Pudding.

186Skate fried. —(No. 154.)

544Boiled Custards.

187Plaice or Flounders, fried or boiled. —(No. 155.)

545TO DRESS SPRING FRUIT.

188To boil Flounders.

546Spring Fruit Soup.

189Water Souchy , —(No. 156.)

547Spring Fruit Pudding.

190Haddock boiled. —(No. 157.)

548Spring Fruit—A Mock Gooseberry Sauce for Mackerel, &amp;c.

191Findhorn Haddocks. —(No. 157*.)

549Spring Fruit Tart.

192To stew Cod’s Skull, Sole, Carp, Trout, Perch, Eel, or Flounder. — No. 158. (See also .)

550Spring Cream, or mock Gooseberry Fool.

193To dress them maigre.

551Spring Fruit Sherbet.

194Maigre Fish Pies.

552Gourds (now called vegetable Marrow) stewed.

195Perch, Roach, Dace, Gudgeons, &amp;c. fried. —(No. 159.)

553Gourd Soup ,

196Perch boiled. —(No. 160.)

554Fried Gourds.

197Salmon, Herrings, Sprats, Mackerel, &amp;c. pickled. —(No. 161.)

555Another Way.

198Salmon boiled. —(No. 162.)

556To make Beef, Mutton, or Veal Tea. —(No. 563.)

199Fresh Salmon broiled. —(No. 163.)

557Mutton Broth for the Sick. —(No. 564.)

200Soles or Eels, &amp;c. &amp;c. stewed Wiggy’s way. —(No. 164.)

558Barley Water. —(No. 565.)

201To fry Eels. —(No. 165.)

559Whey. —(No. 566.)

202Spitchocked Eels. —(No. 166.)

560Toothache and anti-rheumatic Embrocation. —(No. 567.)

203Mackerel boiled. —(No. 167.)

561Stomachic Tincture —(No. 569.) —is

204Mackerel broiled. —(No. 169.)

562Paregoric Elixir. —(No. 570.)

205Mackerel baked. —(No. 170.)

563Dr. Kitchiner’s Receipt to make Gruel. —(No. 572.)

206Pickled Mackerel, Herrings, or Sprats. —(No. 171.)

564Scotch Burgoo. —(No. 572*.)

207Sprats broiled. —(No. 170*— Fried , see .)

565Anchovy Toast. —(No. 573.)

208Sprats stewed. —(No. 170**.)

566Deviled Biscuit ,—(No. 574.)

209Herrings broiled. —(No. 171*.)

567MARKETING TABLES,

210Red Herrings, and other dried Fish ,—(No. 172.)

568MEAT.

211Smelts, Gudgeons, Sprats, or other small Fish, fried. —(No. 173.)

569POULTRY.

212Potted Prawns, Shrimps, or Cray-fish. —(No. 175.)

570VEGETABLES.

213Lobster. —(No. 176.)

571APPENDIX; COMPRISING DIRECTIONS FOR MAKING PASTRY, PRESERVES, BREAD, PUDDINGS, PICKLES, &amp;c. &amp;c.

214Crab. —(No. 177.)

572Puff Paste. —(No. 1.)

215Potted Lobster or Crab. —(No. 178) .

573Paste for Meat or Savoury Pies. —(No. 2.)

216OYSTERS. —(No. 181.)

574Tart Paste for Family Pies. —(No. 3.)

217Scolloped Oysters. —(No. 182.) A good way to warm up any cold fish.

575Sweet, or short and crisped Tart Paste. —(No. 4.)

218Stewed Oysters. —(No. 182*.)

576Raised Pies. —(No. 5.)

219Oysters fried. —(No. 183.)

577Paste for boiled Puddings. —(No. 6.)

220BROTHS, GRAVIES, AND SOUPS.

578Paste for stringing Tartlets, &amp;c. —(No. 7.)

221Beef Broth. —(No. 185.)

579Paste for Croquants or Cut Pastry. —(No. 8.)

222Beef Gravy. —(No. 186.)

580Venison Pasty. —(No. 9.)

223Strong savoury Gravy (No. 188) , alias “Brown Sauce,” alias “ Grand Espagnol. ”

581Mutton or Veal Pie. —(No. 10.)

224Cullis, or thickened Gravy. —(No. 189.)

582Hare Pie. —(No. 11.)

225Veal Broth. —(No. 191.)

583Savoury Pies, Pasties, and Patties. —(No. 12.)

226Veal Gravy. —(No. 192.)

584Pigeon or Lark Pie. —(No. 13.)

227Knuckle of Veal, or Shin or Leg of Beef, Soup. —(No. 193.)

585Giblet Pie. —(No. 14.)

228Mutton Broth. —(No. 194.)

586Rump-Steak Pie. —(No. 15.)

229Mock Mutton Broth, without Meat, in five minutes. —(No. 195.)

587Chicken Pie. —(No. 16.)

230The Queen’s Morning “Bouillon de Santé ,”—(No. 196.)

588Rabbit Pie. —(No. 17.)

231Ox-heel Jelly. —(No. 198.)

589Raised French Pie. —(No. 18.)

232Clear Gravy Soups. —(No. 200.)

590Raised Ham Pie. —(No. 19.)

233Scotch Barley Broth ;—a good and substantial dinner for fivepence per head.—(No. 204.)

591Veal and Ham Pie. —(No. 20.)

234Scotch Soups. —(No. 205.)

592Raised Pork Pie. —(No. 21.)

235Winter Hotch-potch.

593Eel Pie. —(No. 22.)

236Cocky-leeky Soup.

594Raised Lamb Pies. —(No. 23.)

237Lamb Stove, or Lamb Stew.

595Beef-Steak Pudding. —(No. 24.)

238Scotch Brose. —(No. 205*.)

596Vol au Vent. —(No. 25.)

239Carrot Soup. —(No. 212.)

597Oyster Patties. —(No. 26.)

240Turnip and Parsnip Soups ,—(No. 213.)

598Lobster Patties. —(No. 27.)

241Celery Soup. —(No. 214.)

599Veal and Ham Patties. —(No. 28.)

242Green Pease Soup. —(No. 216.)

600Chicken and Ham Patties. —(No. 29.)

243Plain green Pease Soup without Meat. —(No. 217.)

601Ripe Fruit Tarts. —(No. 30.)

244Pease Soup. —(No. 218.)

602Icing for Fruit Tarts, Puffs, or Pastry. —(No. 31.)

245Pease Soup and pickled Pork. —(No. 220.)

603Apple Pie. —(No. 32.)

246Plain Pease Soup. —(No. 221.)

604Apple Tart creamed. —(No. 33.)

247Asparagus Soup. —(No. 222.)

605Tartlets, such as are made at the Pastry Cooks. —(No. 34.)

248Maigre, or Vegetable Gravy Soup. —(No. 224.)

606French Tart of preserved Fruit. —(No. 35.)

249FISH SOUPS. —(No. 225.)

607Small Puffs of preserved Fruit. —(No. 36.)

250Eel Soup.

608Cranberry Tart. —(No. 37.)

251Cheap Soups. —(No. 229.)

609Mince Pies. —(No. 38.)

252Dr. Kitchiner’s Receipt to make a Gallon of Barley Broth for a Groat . See also .

610Mince Meat. —(No. 39.)

253Craw-fish Soup. —(No. 235.)

611Cheesecakes. —(No. 40.)

254Lobster Soup. —(No. 237.)

612Lemon Cheesecakes. —(No. 41.)

255Soup and Bouilli. —(No. 238. See also .)

613Orange Cheesecakes. —(No. 42.)

256Ox-head Soup ,—(No. 239.)

614Almond Cheesecakes. —(No. 43.)

257Ox-tail Soup. —(No. 240.)

615Mille Feuilles, or a Pyramid of Paste. —(No. 44.)

258Ox-heel Soup ,—(No. 240*.)

616Brunswick Tourte. —(No. 45.)

259Hare, Rabbit, or Partridge Soup. —(No. 241.)

617Blancmange. —(No. 46.)

260Game Soup. —(No. 242.)

618Orange Jelly. —(No. 47.)

261Goose or Duck Giblet Soup. —(No. 244.)

619Italian Cream. —(No. 48.)

262Mock Mock Turtle ,—(No. 245.)

620Trifle. —(No. 49.)

263Mock Turtle ,—(No. 247.)

621Whip Syllabub. —(No. 50.)

264English Turtle. —(No. 248.)

622Chantilly Basket. —(No. 51.)

265Curry, or Mullaga-tawny Soup. —(No. 249.)

623Baked Custard. —(No. 52.)

266Turtle Soup. —(No. 250.)

624Boiled Custard. —(No. 53.)

267Portable Soup, or Glaze. —(No. 252.)

625Almond Custards. —(No. 54.)

268To clarify Broth or Gravy. —(No. 252*.)

626Twelfth Cake. —(No. 55.)

269GRAVIES AND SAUCES.

627Bride, or Wedding Cake. —(No. 56.)

270Melted Butter,

628Plain Pound Cake. —(No. 57.)

271Melted Butter.

629Plum Pound Cake. —(No. 58.)

272Thickening. —(No. 257.)

630Common Seed Cake. —(No. 59.)

273Clarified Butter. —(No. 259.)

631Rich Yest Cake. —(No. 60.)

274Burnt Butter. —(No. 260.)

632Queen, or Heart Cakes. —(No. 61.)

275Oiled Butter. —(No. 260*.)

633Queen’s Drops. —(No. 62.)

276Parsley and Butter. —(No. 261.)

634Shrewsbury Cakes. —(No. 63.)

277Gooseberry Sauce. —(No. 263.)

635Banbury Cakes. —(No. 64.)

278Chervil, Basil, Tarragon, Burnet, Cress, and Butter. —(No. 264.)

636Bath Buns. —(No. 65.)

279Fennel and Butter for Mackerel, &amp;c. —(No. 265.)

637Sponge Biscuits. —(No. 66.)

280Mackerel-roe Sauce. —(No. 266.)

638Savoy Cake, or Sponge Cake in a Mould. —(No. 67.)

281Egg Sauce. —(No. 267.)

639Biscuit Drops. —(No. 68.)

282Plum-pudding Sauce. —(No. 269.)

640Savoy Biscuits. —(No. 69.)

283Anchovy Sauce. —(No. 270.)

641Italian Macaroons. —(No. 70.)

284Garlic Sauce. —(No. 272.)

642Ratafia Cakes. —(No. 71.)

285Lemon Sauce. —(No. 273.)

643Almond Sponge Cake. —(No. 72.)

286Caper Sauce. —(No. 274. See also .)

644Ratafia Cake. —(No. 73.)

287Mock Caper Sauce. —(No. 275, or .)

645Diet Bread Cake. —(No. 74.)

288Oyster Sauce. —(No. 278.)

646Orange Gingerbread. —(No. 75.)

289Preserved Oysters. —(No. 280.)

647Gingerbread Nuts. —(No. 76.)

290Shrimp Sauce. —(No. 283.)

648Plain Buns. —(No. 77.)

291Lobster Sauce. —(No. 284.)

649Cross Buns. —(No. 78.)

292Sauce for Lobster, &amp;c. —(No. 285. See also .)

650Seed Buns. —(No. 79.)

293Liver and Parsley Sauce ,—(No. 287.) or Liver and Lemon Sauce.

651Plum Buns. —(No. 80.)

294To make Lemon and Liver Sauce.

652Orgeat. —(No. 81.)

295Liver Sauce for Fish. —(No. 288.)

653Baked Pears. —(No. 82.)

296Celery Sauce, white. —(No. 289.)

654To dry Apples. —(No. 83.)

297Celery Sauce Purée, for boiled Turkey, Veal, Fowls, &amp;c. (No. 290.)

655Icing, for Twelfth or Bride Cake. —(No. 84.)

298Green or Sorrel Sauce. —(No. 291.)

656To boil Sugar to Caramel. —(No. 85.)

299Tomata, or Love-apple Sauce. —(No. 292. See also No. 443 .)

657A Croquante of Paste. —(No. 86.)

300[ Love-apple Sauce according to Ude.

658Derby or Short Cakes. —(No. 87.)

301Mock Tomata Sauce. —(No. 293.)

659Egg and Ham Patties. —(No. 88.)

302Eschalot Sauce. —(No. 294.)

660Damson, or other Plum Cheese. —(No. 89.)

303Eschalot Sauce for boiled Mutton. —(No. 295.)

661Barley Sugar. —(No. 90.)

304Young Onion Sauce. —(No. 296.)

662Barley Sugar Drops. —(No. 91.)

305Onion Sauce. —(No. 297.)

663Raspberry Jam. —(No. 92.)

306White Onion Sauce. —(No. 298.)

664Apricot, or any Plum Jam. —(No. 93.)

307Brown Onion Sauces, or Onion Gravy. —(No. 299.)

665Lemon Chips. —(No. 94.)

308Sage and Onion, or Goose-stuffing Sauce. —(No. 300.)

666Dried Cherries. —(No. 95.)

309Green Mint Sauce. —(No. 303.)

667Green Gages preserved in Syrup. —(No. 96.)

310Apple Sauce. —(No. 304.)

668To preserve Ginger. —(No. 97.)

311Mushroom Sauce. —(No. 305.)

669To preserve Cucumbers. —(No. 98.)

312Mushroom Sauce, brown. —(No. 306.)

670Preserved Fruit, without Sugar. —(No. 99.)

313Mushroom Sauce, extempore. —(No. 307.)

671Bread. —(No. 100.)

314Poor Man’s Sauce. —(No. 310.)

672French Bread and Rolls. —(No. 100*.)

315The Spaniard’s Garlic Gravy. —(No. 311. See also .)

673Sally Lunn. — Tea Cakes. —(No. 101.)

316Mr. Michael Kelly’s Sauce for boiled Tripe, Calf-head, or Cow-heel. —(No. 311*.)

674Muffins. —(No. 102.)

317Mr. Kelly’s Sauce piquante.

675Crumpets. —(No. 103.)

318Fried Parsley. —(No. 317.)

676Yorkshire Cakes. —(No. 104.)

319Crisp Parsley. —(No. 318.)

677OBSERVATIONS ON PUDDINGS AND PIES.

320Fried Bread Sippets. —(No. 319.)

678College Puddings. —(No. 105.)

321Fried Bread-crumbs. —(No. 320.)

679Rice Puddings baked, or boiled. —(No. 106.)

322Bread Sauce. —(No. 321.)

680Ground Rice Pudding. —(No. 107.)

323Rice Sauce. —(No. 321*.)

681Rice Snow Balls. —(No. 108.)

324Browning ,—(No. 322.)

682Rice Blancmange. —(No. 109.)

325Gravy for roast Meat. —(No. 326.)

683Save-all Pudding. —(No. 110.)

326Gravy for boiled Meat ,—(No. 327.)

684Batter Pudding, baked or boiled. —(No. 111.)

327Wow wow Sauce for stewed or bouilli Beef. —(No. 328.)

685Apple Pudding boiled. —(No. 112.)

328Beef-gravy Sauce —(No. 329) , or Brown Sauce for Ragoût, Game, Poultry, Fish, &amp;c.

686Apple Dumplings. —(No. 113.)

329Game Gravy. —(No. 337.)

687Suet Pudding or Dumplings. —(No. 114.)

330Orange-gravy Sauce, for wild Ducks, Woodcocks, Snipes, Widgeon, and Teal, &amp;c. —(No. 338.)

688Cottage Potato Pudding or Cake. —(No. 115.)

331Bonne Bouche for Goose, Duck, or roast Pork. —(No. 341.)

689OBSERVATIONS ON PICKLES.

332Robert Sauce for roast Pork, or Geese, &amp;c. —(No. 342.)

690Walnuts. —(No. 116.)

333Turtle Sauce. —(No. 343.)

691Gherkins. —(No. 117.)

334Essence of Turtle. —(No. 343*.)

692French Beans—Nasturtiums, &amp;c. —(No. 118.)

335Wine Sauce for Venison or Hare. —(No. 344.)

693Beet Roots. —(No. 119.)

336Sharp Sauce for Venison. —(No. 345.)

694Red Cabbage. —(No. 120.)

337Sweet Sauce for Venison or Hare. —(No. 346.)

695Onions. —(No. 121.)

338Mutton Gravy for Venison or Hare. —(No. 347.)

696Cauliflowers or Broccoli. —(No. 122.)

339Curry Sauce ,—(No. 348.)

697Indian or mixed Pickles—Mango or Piccalilli. —(No. 123.)

340Essence of Ham. —(No. 351.)

698HOUSEKEEPERS’ MANUAL.

341Grill Sauce. —(No. 355.)

699VARIOUS USEFUL FAMILY RECEIPTS.

342Sauce à la Tartare.

700To prevent Beer becoming Flat after it is drawn.

343Sauce for Steaks, or Chops, Cutlets, &amp;c. —(No. 356. See also No. 331 .)

701To clean Plate.

344Sauce Piquante for cold Meat, Game, Poultry, Fish, &amp;c. or Salads. —(No. 359. See also , and Cucumber Vinegar, Nos. and .)

702The common Method of cleaning Plate.

345Sauce for Hashes of Mutton or Beef. —(No. 360. See also Nos. 451 , , and to make Plain Hash, .)

703Varnish for Oil Paintings.

346Sauce for hashed or minced Veal. —(No. 361. See .)

704Method of cleaning Paper-Hangings.

347Bechamel, by English Cooks commonly called White Sauce. (No. 364.)

705To make Wooden Stairs have the appearance of Stone .

348A more economical Method of making a Pint of White Sauce. —(No. 364—2.)

706French Polish.

349Poivrade Sauce. —(No. 365.)

707Polish for Dining Tables ,

350Mustard in a minute. —(No. 369.)

708To prevent disagreeable Smells from Sinks, &amp;c.

351Mustard. —(No. 370.)

709To prevent Moths.

352Salt ,—(No. 371.)

710Paste.

353Salad mixture. —(No. 372. See also Nos. and .)

711OBSERVATIONS ON CARVING.

354Boiled Salad.

712Buttock of Beef

355Forcemeat Stuffings. —(No. 373.)

713INDEX.

356Stuffing for Veal, roast Turkey, Fowl, &amp;c. —(No. 374.)

714Analysis

357Veal Forcemeat. —(No. 375.)

715Reflection

358Stuffing for Turkeys or Fowls, &amp;c. —(No. 377.)

716Memorable Quotes

More from William Kitchiner

The Art of Invigorating and Prolonging LifeWilliam Kitchiner3h 29m$2 · $0.00

More from Other

The Holy Bible - 1 SamuelKing James2h 13m3 (1)$3 · $0.00

KJV Holy BibleBroadStreet Publishing Group LLC96h 16m$10 · $0.00

Book of ColossiansUnknown Author16m$8

The American Standard Bible — The Gospel of MatthewMatthew3h 56m$2 · $0.00

Everyday Chanakya | Time Management S01E08Radhakrishnan Pillai42m$4

Bad Fat Black GirlSesali Bowen6h 32m$24 · $0.00

The King James Audio Bible New Testament CompleteChristopher Glyn20h 2m5 (1)$12 · $0.00

Faiths CheckbookCharles Spurgeon12h 44m$11 · $0.00

Be Wild Be FreeAmber Fossey26m$7 · $0.00

Ten Things I Wish You Knew About Your Child's Mental HealthDr. Billy Garvey4h 53m$20 · $0.00

Designing Terry Pratchett’s DiscworldPaul Kidby3h 52m$20 · $0.00

The Chosen Book OneAmanda Jenkins, Kristen Hendricks, Dallas Jenkins3h 8m$10 · $0.00

The Lives of BrianBrian Johnson9h 45m$29 · $0.00

The Boy, the Mole, the Fox and the HorseCharlie Mackesy58m$11 · $0.00

Expository Thoughts on the Gospel of LukeJ.C. Ryle27h 13m$18 · $0.00

My First Beethoven AlbumNaxos1h 23m$6 · $0.00

CrossroadsKaleb Dahlgren7h 56m$26 · $0.00

Across the RiverKent Babb11h 40m$29 · $0.00

Brain Training for RidersAndrea Monsarrat Waldo5h 56m$19 · $0.00

My Effin' LifeGeddy Lee17h 11m5 (1)$40 · $0.00

View all

The Cook's Oracle; and Housekeeper's Manual (Annotated)

About this audiobook

Audiobook details

Table of contents

More from William Kitchiner

More from Other

You may also like