Modern cookery for private families

Pontac Catsup for Fish 150 Bottled Tomatas, or Tomata 151 Catsup Epicurean Sauce 151 Tarragon Vinegar 151 Green Mint Vinegar 152 Cucumber Vinegar 152 Celery Vinegar 152. Eschalot, or Garlic Vinegar 152. Eschalot Wine 153 Horseradish Vinegar 153 Cayenne Vinegar 153 Lemon Brandy for flavouring 153 Sweet Dishes Dried Mushrooms 153 Mushroom Powder 154 Potato Flour, or Arrow Root 154 (_Fecule de Pommes de Terre_) To make Flour of Rice 154 Powder of Savoury Herbs 154 Tartar Mustard 154 Another Tartar Mustard 154 CHAPTER VIII. FORCEMEATS. Page General remarks on Forcemeats 156 Good common Forcemeat for 157 Veal, Turkeys, &c., No. 1 Another good common Forcemeat, 157 No. 2 Superior Suet Forcemeat, No. 3 158 Common Suet Forcemeat, No. 4 158 Oyster Forcemeat, No. 5 159 Finer Oyster Forcemeat, No. 6 159 Mushroom Forcemeat, No. 7 159 Forcemeat for Hare, No. 8 160 Onion and Sage stuffing for 160 Geese, Ducks, &c., No. 9 Mr. Cooke’s Forcemeat for 161 Geese or Ducks, No. 10 Forcemeat Balls for Mock 161 Turtle Soups, No. 11 Egg Balls, No. 12 162 Brain Cakes, No. 13 162 Another receipt for Brain 162 Cakes, No. 14 Chestnut Forcemeat, No. 15 162 An excellent French Forcemeat, 163 No. 16 French Forcemeat, called 163 _Quenelles_, No. 17 Forcemeat for raised and other 164 cold Pies, No. 18 Panada, No. 19 165 CHAPTER IX. BOILING, ROASTING, ETC. Page To boil Meat 167 _Poélée_ 169 _A Blanc_ 169 Roasting 169 Steaming 172 Stewing 173 Broiling 175 Frying 176 Baking, or Oven Cookery 178 Braising 180 Larding 181 Boning 182 To blanch Meat or Vegetables 182 Glazing 182 Toasting 183 Browning with Salamander 183 CHAPTER X. BEEF. Page To choose Beef 184 When in season 184 To roast Sirloin or Ribs of 184 Beef Roast Rump of Beef 186 To roast part of a Round of 186 Beef To roast a Fillet of Beef 187 Roast Beef Steak 187 To broil Beef Steaks 187 Beef Steaks _à la Française_ 188 (_Entrée_) Beef Steaks _à la Française_ 189 (another receipt) (_Entrée_) Stewed Beef Steak (_Entrée_) 189 Fried Beef Steaks 189 Beef