Title: A New System of Domestic Cookery
Author: Rundell, Maria Eliza Ketelby
Publisher: London : printed for J. Murray.
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[Editorial note: The following text is a handwritten inscription:]
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[Illustration: An Illustration of a Kitchen with Diffrent Animals and Utensils are Scattered around.]
Published as the [GAP IN TEXT. Type: . Extent: one word] directs, Nov 21st 1805, by J. Murray.
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[Editorial note: Hand written Signature]
Margt. [GAP IN TEXT. Type: . Extent: one word]
A
NEW SYSTEM
OF
DOMESTIC COOKERY;
FORMED UPON
PRINCIPLES OF ECONOMY,
And adapted to the Use of
PRIVATE FAMILIES.
BY A LADY.
A NEW EDITION, CORRECTED:
LONDON:
PRINTED FOR JOHN MURRAY, FLEET-STREET; J. HARDING,
ST. JAMES'S-STREET; AND A. CONSTABLE AND CO.
EDINBURGH;
At the Union Printing-Office, St. John's Square, by W. Wilson.
1807.
PRINTED FOR JOHN MURRAY, FLEET-STREET; J. HARDING,
ST. JAMES'S-STREET; AND A. CONSTABLE AND CO.
EDINBURGH;
At the Union Printing-Office, St. John's Square, by W. Wilson.
1807.
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> ADVERTISEMENT.
AS the following directions were intended for the conduct of the families of the authoress's own daughters, and for the arrangement of their table so as to unite a good figure with proper economy, she has avoided all excessive luxury, such as essence of ham, and that wasteful expenditure of large quantities of meat for gravy, which so greatly contributes to keep up the price, and is no less injurious to those who eat than to those whose penury obliges them to abstain. Many receipts are given for things, which being in daily use, the mode of preparing them may be supposed too well known to require a place in a cookery-book; yet how rarely do we meet with fine melted butter, good toast and water, or well-made coffee! She makes no apology for minuteness in some articles, or for leaving others unnoticed, because she does not write for professed cooks. This little work would have been a treasure to herself when she first set out in life, and she therefore hopes it may prove useful to others. In that expectation it is given to the Public; and as she will receive from it no emolument, so she trusts it will escape without censure.
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> CONTENTS.
INTRODUCTION.
Page
MISCELLANEOUS OBSERVATIONS for the use of a mistress of a family.. i.
The art of carving.......xxiii.
PART I.
FISH.
To choose Fish...........1 to 3
Observations on dressing fish.................... 4
Turbot................... 5
To keep turbot........... 5
To boil turbot........... 6
Salmon................... 6
To boil salmon........... 6
To broil salmon.......... 6
To pot salmon............ 6
To dry salmon............ 7
An excellent dish of dried salmon.................. 7
To pickle salmon, 7. Another way..................... 7
Salmon collared.......... 8
Cod...................... 8
Observations on cod...... 8
Cod's head and shoulders. 8
Crimp cod................ 9
Cod sounds boiled, 9; broiled, 9. Ragout..... 9
Currie of cod............ 10
To dress salt cod........ 10
To roast sturgeon, 10. Another way............. 10
An excellent imitation of pickled sturgeon........ 11
Thornback and skate...... 11
Crimp skate.............. 11
Maids.................... 11
Boiled carp.............. 11
Stewed carp.............. 11
Baked carp............... 12
Perch and tench.......... 12
To fry trout and grayline, (and perch and tench the same way)........... 12
Trout à la Genevoise 12
Different ways of dressing mackerel................ 13
Pickled mackerel, called caveach................. 13
Red mullet............... 13
To dress pipers.......... 14
To bake pike............. 14
Different ways of dressing haddocks................ 14
To dry haddocks (and whitings the same way).. 14
Stuffing for pike, haddock, and small cod........... 14
Soles.................... 15
To boil or fry soles..... 15
Stewed soles and carp.... 15
Soles another way........ 15
Soles in the Portuguese way..................... 15
Portuguese stuffing for soles baked............. 16
An excellent way of dressing a large plaice, especially if there be a roe..................... 16
To fry smelts............ 16
Eels..................... 17
Page
Spitchcock eels............ 17
Fried eels................. 17
Boiled eels................ 17
Eel-broth, very nourishing for the sick, how to make...................... 17
Collared eel............... 17
To stew lamprey as at Worcester, (and eels, soles, and carp, in the same way)................. 17
Flounders.................. 18
To fry flounders........... 18
Water-souchy............... 18
Herrings and sprats........ 18
To smoke herrings.......... 18
Fried herrings............. 18
Broiled herrings........... 19
Potted herrings............ 19
To dress red-herrings...... 19
Baked herrings or sprats... 19
To broil sprats............ 19
Lobsters, Prawns, and Shrimps................... 19
To pot lobsters, 19. Another way, as at Wood's hotel, (and mackerel, herrings, and trout, in the same manner).......... 19
Stewed lobster, a very high relish............... 20
Buttered lobsers........... 20
To roast lobsters.......... 20
Currie of lobsters or prawns.................... 20
Prawns and cray-fish in jelly, a beautiful dish... 21
To butter prawns or shrimps................... 21
To pot shrimps............. 21
Crabs...................... 21
Hot crab................... 21
Dressed crab, cold......... 21
Oysters.................... 21
To feed oysters............ 21
To stew oysters............ 22
Boiled oysters............. 22
To scallop oysters......... 22
Fried oysters, to garnish boiled fish............... 22
Oyster-sauce; see SAUCES. Oyster-loaves.............. 22
Oyster-patties; see PATTIES. To pickle oysters, 22
Another way............... 23
PART II.
MEATS.
To choose meats....... 23to 25
Observations on purchasing, keeping, and dressing meat.................25 to 29
To keep meat hot........... 29
Venison.
To keep venison............ 29
To dress venison........... 29
Haunch, neck, and shoulder of venison................ 30
To stew a shoulder of venison................... 30
Breast of venison.......... 30
Hashed venison............. 30
Beef.
To keep beef............... 31
To salt beef or pork for eating immediately........ 31
To salt beef red........... 32
The Dutch way to salt beef...................... 32
Beef à-la-mode...... 32
A fricandeau of beef....... 33
To stew a rump of beef, 33. Another way............... 34
To stew brisket of beef.... 35
To press beef.............. 35
To make hunter's beef...... 35
An excellent mode of dressing beef............. 36
To collar beef............. 36
Beef-steaks................ 36
Page
Beef-steaks and oyster-sauce 37
Staffordshire beef-steaks.. 37
Italian beef-steaks........ 37
Beef-collop................ 37
Beef-palates............... 37
Beef-cakes for a side dish of dressed meat........... 38
To pot beef, 38. Another way....................... 38
To dress the inside of a cold sirloin of beef...... 38
Fricassee of cold roast beef...................... 39
To dress cold beef that has not been done enough, called Beef-olives, 39. The same called Sanders, 39. The same called Cecils 39
To mince beef.............. 39
To hash beef............... 40
Beef à-la-vingrette. 40
Round of beef.............. 40
Rolled beef that equals hare...................... 40
To roast tongue and udder.. 41
To pickle tongues for boiling, 41. Another way....................... 41
To stew tongue............. 42
An excellent way of doing tongues to eat cold....... 42
Beef heart................. 42
Stewed ox-cheek, plain..... 42
To dress an ox-cheek another way....................... 43
Marrow-bones............... 43
Tripe...................... 43
Soused tripe............... 43
Ox-feet, or cow-heels...... 44
Bubble and squeak.......... 44
Veal.
To keep veal............... 44
Leg of veal................ 44
Knuckle of veal............ 45
Shoulder of veal........... 45
Neck of veal............... 45
Neck of veal à-la-braise 46
Breast of veal............. 46
To roll a breast of veal, 46. Another way........... 47
To collar a breast of veal to eat cold............... 47
Chump of veal à-la-daube 47
Veal rolls of either cold meat or fresh............. 47
Harrico of veal............ 47
A dunelm of cold veal or fowl...................... 48
Minced veal................ 48
To pot veal................ 48
To pot veal or chicken with ham.................. 48
Cutlets Maintenon.......... 49
Cutlets another way, 49. Other ways................ 49
Veal collops............... 49
To dress collops quick, 49. Another way............... 50
Scallops of cold veal or chicken................... 50
Fricandeau of veal, 50. A cheaper, but equally good one, 50. Another way....................... 51
Veal-olives................ 51
Veal-cake.................. 51
Veal-sausages.............. 51
Scotch collops............. 52
To boil calf's head........ 52
To hash calf's head, 52. Another way............... 52
Calf's head fricasseed..... 53
To collar calf's head...... 54
Mock turtle, 54. A cheaper way, 54. Another. 55
Another mock turtle........ 55
Calf's liver, 55. Roasted. 55
Page
To dress the liver and lights.................... 56
Sweetbreads, 56. Roasted.. 56
Sweetbread ragout.......... 56
Veal-kidney................ 56
Pork, &c.
Observations on cutting up and dressing pork...... 56
To roast a leg of pork..... 57
To boil a leg of pork...... 57
Loin and neck of pork...... 58
Shoulders and breasts of pork...................... 58
Rolled neck of pork........ 58
Spring or forehand or pork. 58
Sparerib................... 58
Pork-griskin............... 58
Blade-bone of pork......... 58
To dress pork as lamb...... 59
Pork-steaks................ 59
To pickle pork............. 59
Sausages................... 59
An excellent sausage to eat cold.................. 59
Spadbury's Oxford sausages. 60
To scald a sucking pig..... 60
To roast a sucking pig..... 60
Pettitoes.................. 61
To make excellent meat of a hog's head........... 61
To roast porker's head..... 62
To prepare pig's cheek for boiling................... 62
To collar pig's head....... 62
To dry hog's cheeks........ 63
To force hog's ears........ 63
Different ways of dressing pig's feet and ears....... 63
Pig's feet and ears fricasseed................ 63
Jelly of pig's feet and ears 64
Pig's harslet.............. 64
Mock-brawn................. 64
Souse for brawn, and for pig's feet and ears....... 64
To make black puddings, 64. Two other ways....... 65
White hog's puddings....... 66
Hog's-lard................. 66
To cure hams, 66. Two other ways, 67. Another way that gives a high flavour, 67. A method of giving a still higher flavour............ 67
To make a pickle that will keep for years, for hams, tongues, or beef, if boiled and skimmed between each parcel of them...................... 68
To dress hams.............. 68
Excellent bacon............ 69
The manner of curing Wiltshire bacon........... 69
Mutton.
Observations on keeping and dressing mutton....... 69
Leg of mutton.............. 70
Neck of mutton............. 70
Shoulder of mutton roasted. 70
To dress haunch of mutton.. 71
To roast a saddle of mutton 71
Fillet of mutton braised... 71
Harrico.................... 71
To hash mutton............. 72
To boil shoulder of mutton with oysters.............. 72
Breast of mutton........... 72
Loin of mutton............. 73
To roll loin of mutton..... 73
Mutton ham................. 73
Mutton collops............. 73
Page
Mutton cutlets in the Portuguese way............ 74
Mutton steaks.............. 74
Steaks of mutton, or lamb, and cucumbers............. 74
Mutton steaks Maintenon.... 74
Mutton-sausages............ 74
To dress mutton rumps and kidneys............... 75
An excellent hotch-potch, 75. Another.............. 75
Mutton kebobbed............ 75
China chilo................ 76
Lamb.
Leg of lamb................ 76
Fore-quarter of lamb....... 76
Breast of lamb and cucumbers 76
Shoulder of lamb forced, with sorrel-sauce......... 76
Lamb-steaks................ 77
House-lamb steaks, white, 77. Brown................ 77
Lamb-cutlets with spinach.. 77
Lamb's head and hinge...... 77
Lamb's fry................. 78
Lamb's sweetbreads......... 78
Fricasseed lambstones...... 78
Fricassee of lambstones and sweetbreads, another way....................... 78
A very nice dish of lamb... 79
PART III.
POULTRY, GAME, &C.
To choose poultry......79 to 81
Directions for dressing poultry and game.......... 81 Poultry.
To boil turkies............ 81
To roast turkies........... 82
Pulled turkey.............. 83
To boil fowl, 82; with rice...................... 83
Fowls roasted.............. 83
Fowls broiled 83. Another way....................... 83
Davenport fowls............ 83
A nice way to dress a fowl for a small dish..... 84
To force a fowl, &c.... 84
To braise a fowl, &c... 84
Fricassee of chickens...... 84
To pull chickens, 85. Another way............... 85
Chicken-currie, 85. Another, more easily made.......... 86
To braise chickens......... 86
Ducks roasted.............. 86
To boil ducks.............. 87
To stew ducks.............. 87
To hash ducks.............. 87
To roast a goose........... 87
To stew giblets............ 87
Observations on dressing pigeons................... 87
To stew pigeons, 88. Another way............... 88
To broil pigeons........... 88
Roast pigeons.............. 88
To pickle pigeons.......... 88
Pigeons in jelly, 89. The same, a beautiful dish.... 89
To pot pigeons............. 90
Larks and other small birds..................... 90
Game, &c.
To keep game, &c....... 90
To dress pheasants and partridges................ 91
To pot partridge........... 91
A very cheap way of potting birds..................... 91
To clarify butter for potted things.................... 92
To pot moor-game........... 92
To dress grouse............ 92
Page
To roast wild-fowl......... 92
To dress wild ducks, teal, widgeon, dun-birds, &c 92
Woodcocks, snipes, and quails.................... 93
Ruffs and reeves........... 93
To dress plovers........... 93
Plovers' eggs.............. 93
To rosat ortolans.......... 93
Guinea and pea-fowl........ 93
Observations on dressing hares..................... 93
To roast hare.............. 94
To jug an old hare......... 94
Broiled and hashed hare.... 95
To pot hare................ 95
Different ways of dressing rabbits................... 95
To make a rabbit taste much like hare............ 96
To pot rabbits............. 96
To blanch rabbit, fowl, &c. 96
PART IV.
SOUPS AND GRAVIES.
General directions respecting soups and gravies......... 96
Soups, &c.
Scotch mutton-broth........ 97
Veal-broth................. 98
Colouring for soups or gravies................... 98
A clear brown stock for gravy-soup of gravy....... 98
An excellent soup.......... 98
An excellent white soup, 98. A plainer one......... 99
Giblet soup................ 99
Partridge soup............. 100
Macaroni soup.............. 100
A pepper-pot, to be served in a tureen............... 100
Turnip soup................ 100
Old-peas soup.............. 101
Green-peas soup............ 101
Gravy-soup................. 102
Vegetable soup, 102. Another way............... 103
Carrot soup................ 103
Onion soup................. 103
Spinach soup............... 103
Scotch leek-soup........... 104
Hare soup.................. 104
Ox-rump soup............... 104
Hessian soup and ragout.... 104
Soup à-la-sap....... 105
Portable soup.............. 105
Soup-maigre, 106. Another. 106
Stock for brown or white fish soups................ 106
Eel-soup................... 107
Skate soup................. 107
Excellent lobster soup..... 107
Craw-fish or prawn soup.... 108
Oyster-soup................ 108
Gravies.
General directions respecting gravies........ 108
To draw gravy that will keep a week............... 109
Clear gravy................ 109
Cullis, or brown gravy..... 109
Bechamel, or white sauce... 110
A gravy without meat....... 110
A rich gravy............... 110
Gravy for a fowl when there is no meat to make it of................ 111
Veal gravy................. 111
Gravy to make mutton eat like venison.............. 111
Strong fish gravy.......... 111
Savoury jelly, to put over cold pies................. 111
PART V.
SAUCES, &C.
Page
A very good sauce, especially to hide the bad colour of fowls........... 112
White sauce for fricassee of fowls, rabbits, white meat, fish, or vegetables. 112
Sauce for wild fowl........ 113
Another for the same, or for ducks................. 113
An excellent sauce for carp, or boiled turkey.... 113
Sauce for fowl of any sort. 113
Sauce for cold fowl, or partridge................. 114
A very fine mushroom sauce for fowls, or rabbits................... 114
Lemon white sauce, for boiled fowls.............. 114
Liver sauce................ 114
Egg sauce.................. 114
Onion sauce................ 114
Clear shalot sauce......... 115
To make parsley sauce when no parsley leaves are to be had............. 115 Greeen sauce, for green
geese, or ducklings....... 115
Bread sauce................ 115
Dutch sauce, for meat or fish...................... 115
Sauce Robart, for rumps or steaks................. 115
Benton sauce, for hot or cold roast beef........... 116
Sauce for fish pies, where cream is not ordered, 116. Another.............. 116
Tomata sauce, for hot or cold meats................ 116
Apple sauce, for goose and roast pork............ 116
The old currant sauce for venison................... 117
Lemon sauce................ 117
Carrier sauce for mutton... 117
Ham sauce.................. 117
A very fine fish-sauce..... 117
Fish sauce without butter.. 118
Fish sauce à-la-Craster 118 An excellent substitute for caper sauce........... 118
Oyster sauce............... 119
Lobster sauce.............. 119
Shrimp sauce............... 119
Anchovy sauce.............. 119
To melt butter; which is rarely well done, tough an essential article...... 120
Vingaret, for cold fowl, or meat...................... 120
Shalot vinegar............. 120
Camp vinegar............... 120
Sugar vinegar.............. 120
Gooseberry vinegar......... 120
Cucumber vinegar........... 121
Wine vinegar............... 121
Nasturtions, for capers.... 121
To make mustard............ 121
Another way to make mustard, for immediate use....................... 122
Kitchen pepper............. 122
To dry mushrooms........... 122
Mushroom powder............ 122
To choose anchovies........ 123
Essence of anchovies....... 123
To keep anchovies when the liquor dries.......... 123
To make sprats taste like anchovies................. 123
Force-meat................. 123
Force-meat ingredients..... 124
Force-meat, to force fowls or meat, 124; for cold savoury pies.............. 125
Very fine force-meat balls, for fish-soups, or fish stewed, on maigre-days.... 125
Force-meat, as for turtle, at The Bush, Bristol...... 125
Little eggs for turtle..... 126
Page
Browning to colour and flavour made-dishes....... 126
Casserol, or rice edging for a currie or fricassee. 126
PART VI.
PIES, PUDDINGS, AND PASTRY.
Savoury Pies.
Observations on savoury pies...................... 126
Eel pie.................... 127
Cod-pie.................... 127
Sole pie................... 128
Shrimp pie, excellent...... 128
Lobster pie................ 128
A remarkably fine fish-pie. 128
Pilchard and leek pie...... 129
Beef-steak pie............. 129
Veal pie, 129. A rich one 129
Veal (or chicken) and parsley pie............... 130
Veal-olive pie............. 130
Calf's-head pie............ 130
Pork pies, to eat cold..... 131
Mutton pie................. 131
Squab pie.................. 132
Lamb pie................... 132
Chicken pie (and rabbits the same way)............. 132
Green-goose pie............ 133
Duck pie................... 133
Giblet pie................. 133
Pigeon pie................. 134
Partridge pie in a dish.... 134
Hare pie, to eat cold...... 134
A French pie............... 134
Vegetable pie.............. 134
Parsley pie................ 135
Turnip pie................. 135
Potatoe pie................ 135
A herb pie................. 135
Raised crust formeat pies, or fowls, &c.......... 135
Puddings, &c.
Observations on making puddings and pancakes..... 136
Almond puddings, 137 Baked, 137. Small ones.... 137
Sago pudding............... 137
Bread-and-butter pudding... 138
Orange pudding, three sorts..................... 138
An excellent lemon pudding. 138
A very fine amber pudding.. 138
Baked apple-pudding........ 139
Oatmeal pudding............ 139
Dutch pudding, or sonster.. 139
A Dutch rice pudding....... 139
Light or German puddings or puffs.................. 140
Little bread puddings...... 140
Puddings in haste.......... 140
New-college puddings....... 140
Boiled bread pudding, 141. Another and richer.................... 140
Brown-bread pudding........ 141
Nelson puddings............ 141
Eve's pudding.............. 142
Quaking pudding............ 142
Duke of Cumberland's pudding................... 142
Transparent pudding........ 142
Batter pudding, 142. With meat...................... 143
Rice small puddings........ 143
Plain rice-pudding......... 143
A rich rice-pudding........ 143
Rice pudding with fruit.... 144
Baked rice pudding, 144. Another, for the family... 144
A George pudding........... 144
An excellent plain potatoe pudding................... 145
Page
Potatoe poudding with meat...................... 145
Steak or kidney pudding 145
Beef-steak poudding, 145. Baked..................... 145
Mutton pudding, 145 Another................... 146
Suet pudding............... 146
Veal-suet pudding.......... 146
Hunter's pudding........... 146
Common plum-pudding........ 147
Custard pudding............ 147
Macaroni pudding........... 147
Millet pudding............. 147
Carrot pudding............. 147
An excellent apricot pudding................... 148
Baked gooseberry-pudding... 148
A green-bean pudding....... 148
Shelford pudding........... 148
Brandy pudding............. 148
Buttermilk pudding......... 149
Curd-puddings or puffs..... 149
Boiled curd pudding........ 149
Pippin-pudding............. 149
Yorkshire pudding.......... 150
A quick made pudding....... 150
Russian seed, or ground-rice, pudding................... 150
A Welch pudding............ 150
Oxford dumplings........... 150
Suet dumplings............. 151
Apple, currant, or damson, dumplings or puddings..... 151
Yeast or Suffolk dumplings. 151
A Charlotte................ 151
Common pancakes............ 152
Fine pancakes, fried without butter or lard............ 152
Pancakes of rice........... 152
Irish pancakes............. 152
New-England pancakes....... 152
Fritters................... 153
Spanish fritters........... 153
Potatoe fritters, 153
Another way............... 153
Bockings................... 153
Pastry.
Rich puff paste............ 154
A less rich paste.......... 154
Crust for venison pasty.... 154
Rice paste for sweets...... 154
rich paste for relishing things.................... 155
Potatoe paste.............. 155
Raised crusts for custards or fruits................. 155
Excellent short crusts, three ways of making them...................... 155
A very fine crust for orange cheese-cakes, or sweetmeats when wanted to be particularly nice...................... 156
Observations on pastry..... 156
Remark on using preserved fruit in pastry........... 156
Apple pie, 157. Hot apple pie....................... 157
Cherry pie................. 157
Mince pie, 157. Without meat...................... 157
Lemon mince pies........... 158
Egg mince pies............. 158
Currant and raspberry pie or tart................... 158
Light paste for tarts and cheesecakes............... 158
Icing for tarts............ 158
Pippin tarts............... 159
Prune tart................. 159
Orange tart................ 159
Cod in tart................ 159
Rhubarb tart............... 160
Raspberry tart with cream.. 160
Orange tart................ 160
Fried patties.............. 160
Page
Oyster patties, 160. The same, or small pie........ 161
Lobster patties............ 161
Podovies, or beef patties.. 161
Veal Patties............... 161
Turkey patties............. 161
Sweet patties.............. 162
Patties resembling mince- pies...................... 162
Apple puffs................ 162
Lemon puffs................ 162
Cheese puffs............... 162
Excellent light puffs...... 163
To prepare venison for pasty..................... 163
Venison pasty.............. 163 To make a pasty of beef
or mutton, to eat as well as venison................ 164
Potatoe pasty.............. 164
Cheap and excellent cus- tards..................... 165
Richer custards............ 165
Baked custard.............. 165
Lemon custard.............. 165
Almond custard............. 166
Cheesecakes, 166. A plain- er way, 166. Another way...................... 166
Lemon cheesecakes, 166
Another way.............. 167
Orange cheesecakes......... 167
Potatoe cheesecakes........ 167
Almond cheesecakes..., three ways................ 167
PART VII.
VEGETABLES.
Observations on dressing vegetables................ 168
To boil vegetables green... 168
How to boil vegetables green in hard water....... 169
To keep green peas......... 169
Method of keeping green peas, as practised in the emperor of Russia's kitchen................... 169
Boiled peas................ 169
To stew green peas......... 169
To stew old peas........... 170
To dress artichokes........ 170
Artichoke-bottoms.......... 170
Jerusalem artichokes....... 170
To stew cucumbers, 170. Another way.............. 170
To stew onions............. 171
Roast onions............... 171
To stew celery............. 171
To boil cauliflowers....... 171
Cauliflower in white sauce. 171
To dress cauliflower and Parmesan................. 171
To dress brocoli........... 172
Spinach.................... 172
To dress beans............. 172
Fricasseed Windsor beans... 172
French beans............... 172
To stew red cabbage, three ways................ 172
Mushrooms.................. 173
To stew mushrooms.......... 173
To stew sorrel for frican- dean and roast meat...... 174
French salad............... 174
Lobster salad.............. 174
To boil potatoes........... 174
To broil potatoes.......... 174
To roast potatoes.......... 175
To mash potatoes........... 175
Carrots.................... 175
To stew carrots............ 175
To mash parsnips........... 175
Fricassee of parsnips...... 175
To dress chardoons......... 176
Beet-roots................. 176
Frying-herbs, as dressed in Staffordshire......... 176
Sea-cale................... 177
Laver...................... 177
Page
To preserve several vege- tables to eat in winter : French beans, 177. Car- rots, parsnips, and beet- roots, 177. Store-onions, 177. Parsley, 177. Arti- choke-bottoms, truffles, morels, &c. 178. Cab- bages....................... 178
Pickles.
Rules to be observed with pickles.................... 178
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