Culinary jottings : a treatise in thirty chapters on reformed cookery for Anglo-Indian exiles, based upon modern English, and continental principles, with thirty menus for little dinners worked out in detail, and an essay on our kitchens in India / by "Wyvern".

  • Kenney-Herbert, A. R. (Arthur Robert), 1840-1916.
Date:
1883
Catalogue details

Licence: Public Domain Mark

Credit: Culinary jottings : a treatise in thirty chapters on reformed cookery for Anglo-Indian exiles, based upon modern English, and continental principles, with thirty menus for little dinners worked out in detail, and an essay on our kitchens in India / by "Wyvern". Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    CONTENTS. —♦-— UP-A-IEBT I. Chapters. page. Introduction i I.—The menu 4 II.—The COOK AND HIS MANAGEMENT . . .12 III. —Certain kitchen reguisites . . . . 17 IV. —In the store-room 24 V.—Stock, and clear soups 30 VI.—Thick soups and purees . . . -43 VII.—Regarding our fish 52 VIII.—Hints about entrees 60 IX. —Entrees concluded 69 X. —Sauces 77 XI.—Sauces continued 86 XII.—Sauces concluded. . . . . . -93 XIII. —Roasting and braising 101 XIV. —Boiling and steaming 113 XV.—Our vegetables 125 XVI.—Vegetables concluded 139 XVII.—Rechauffes 165 XVIII.—The savoury omelette .... 174 XIX.—On luncheons . 182 XX.—Fritters 192 XXI.—Salads . . 200 XXII.—Hors d’ceuvres 209 XXIII.—Savoury toasts 219 XXIV.—Eggs, maccaroni, and cheese . . . 231 XXV.—N otes ON THE CURING OF MEAT . ... 249 XXVI.—Pastry-making, etcetera .... 256 XXVII.—A FEW NICE PIES 27O XXVIII.—Our curries 284 XXIX.—Curries continued, and mulligatunny . 297 XXX.—Camp cookery . . ->> .