V
Vegetables (Broccoli celery lettuces young)
Broccoli, celery, lettuces, young onions, parsnips, radishes, small salad, sea-kale, spinach, sprouts, various herbs.
Vegetables (Artichokes beans carrots)
Artichokes, beans, carrots, cabbages, caul:flowers, celery, cresses, endive, lettuces, mushrooms, onions, peas, potatoes, radishes…
Victoria Buns, Victoria
INGREDIENTS for 6 buns.-2 oz. of pounded loaf sugar, 1 egg, 1½ oz. of ground rice, 2 oz. of butter, 1½ oz. of currants, a few thin slices…
Vegetables (Artichokes Jerusalem asparagus)
Artichokes (Jerusalem), asparagus (forced), beetroot, broccoli (purple and white), Brussels sprouts, cabbages, carrots, celery, chervil…
Vegetables (Beetroot broccoli cabbages)
Beetroot, broccoli, cabbages, carrots, celery, chervil, cresses, cucumbers (forced), endive, lettuces, parsnips, potatoes, savoys, spinach…
Veal and ham pie, potatoes
Cheese, celery. Saturday. Salmon mayonaise. - Haricot mutton, potatoes, -Rice pudding.
Vegetables (Artichokes asparagus beans)
Artichokes, asparagus, beans, cabbages, carrots, cauliflowers, celery, cresses, endive, lettuces, mushrooms, onions, peas, radishes, small…
Vegetables (Artichokes beans cabbages)
Artichokes, beans, cabbages, carrots, cucumbers, lettuces, onions, parsnips, peas, potatoes, radishes, small salads, sea-kale…
Vegetables (Asparagus foreign and forced)
Asparagus (foreign and forced), beetroot, brocoli (purple and white), Brussels sprouts, cabbages, carrots, celery, chervil, cresses…
Vegetables (Asparagus beans early cabbages)
Asparagus, beans, early cabbages, carrots, cauliflowers, cresses, cucumbers, lettuces, peas, early potatoes, salads, seakale, various…
Vanilla Custard Sauce, to Serve with Puddings
INGREDIENTS for sauce for medium-sized pudding. pint of milk, 2 eggs, 2 oz. of sugar, 10 drops of Bush's essence of vanilla. AVERAGE COST…
Vanilla Ice Cream
INGRE- DIENTS for 1 quart.-1 pint of cream, 1/2 pint of milk, 1 pod of vanilla, 1 lb. of sugar, juice of 1 lemon, yolks of 2 eggs. AVERAGE…
Veal, Roast, Breast of
INGRE- DIENTS.-Veal; a little flour. AVERAGE COST, 8d. per lb. Wash the veal, well wipe it, and dredge it with flour; put it down to a…
Veal, Stewed Breast of, and Peas
INGREDIENTS for dish for 6 persons. -Breast of veal, 2 oz. of butter, a bunch of savoury herbs, including parsley; 2 blades of pounded…
Veal Collops or Olives
INGRE- DIENTS for entrée for 6 persons. About 1½ lb. of the prime part of the leg of veal, a few slices of bacon, forcemeat, egg and…
Veal, Roast Fillet of
INGREDI- - Veal, forcemeat, melted butter. AVERAGE COST, 1s. per lb.
Veal, Fillet of
The carving of this joint is similar to that of a round of beef. Slices, not too thick, in the direction of the line A to B are cut; and…
Veal Galantine
INGREDIENTS for good-sized galantine. A small breast of veal, 2lbs. of sausage-meat, highly flavoured with herbs, lb. of cooked tongue…
Veal, Stewed Knuckle of, and Rice
INGREDIENTS. -Knuckle of veal, 1 onion, 2 blades of mace, 1 teaspoonful of salt, 1/21 lb. of rice. AVERAGE COST, 6d. per lb. Have the…
Veal, To Carve Loin of
As is the case with a loin of mutton, the careful jointing of a loin of veal is more than half the battle in carving it. If the butcher be…
Veal, Braised Neck of
INGREof the neck of veal (from 3 to 4 lbs.), bacon, 1 tablespoonful of minced parsley, salt, pepper and grated nutmeg to taste; I onion…
Veal-and-Ham Pie
INGREDIENTS for good-sized pie.-2 lbs. of veal cutlets, 1/2 lb. of boiled ham, 2 tablespoonfuls of minced savoury herbs, 1/4 teaspoonful of…
Veal Potted (for Breakfast)
IN- GREDIENTS.-To every lb. of veal allow 1/4 lb. of ham, cayenne and pounded mace to taste, 6 oz. of fresh butter; clarified butter, salt…
Veal, Stuffed and Stewed Shoulder of
INGREDIENTS for dish for 10 to 12 persons. A shoulder of veal, a few slices of ham or bacon, forcemeat, 3 carrots, 2 onions, salt and…
Vegetable Goose
INGREDIENTS for small dish. lb. of bread-crumbs, 1 onion, 1 teaspoonful of parsley and herbs, chopped, 1 oz. of butter, pepper and salt…
Vegetable Marrow, Boiled
INGREDIENTS -To each gallon of water, allow 1 heaped tablespoonful of salt; vegetable marrows. AVERAGE COST, 2d. to 4d. each. Have ready a…
Vegetable Pie
INGREDIENTS for small pie.-1 onion, 1 carrot, 1 turnip, 1 stick of celery, a handful of green peas, if in season, oz. of sago, 1 oz. of…
Vegetable Soup (INGREDIENTS for soup)
INGREDIENTS for soup for 8 or 10 persons. -7 oz. of carrot, 10 oz. of parsnip, 10 oz. of potato, cut into thin slices: 14 oz. of butter, 5…
Vegetable Soup (INGREDIENTS for soup) (II)
INGREDIENTS for soup for 8 or 10 persons.-Equal quantities of onions, carrots, turnips; 1 lb. of butter, a crust of toasted bread, 1 head…
Venison, Hashed
INGREDIENTS. -The remains of roast venison, its own or mutton gravy, thickening of butter and flour. Cut the meat from the bones in neat…
Venison, Roast Haunch of
INGREDIENTS. - Venison, coarse flour-and water paste, a little flour. AVERAGE COST, 1s. 2d. to 1s. 6d. per lb. Choose a haunch with clear…
Vermicelli Pudding
INGREDI- ENTS for pudding for 6 persons.-4 oz. of vermicelli, 1½ pint of milk, 1/2 pint of cream, 3 oz. of butter, 3 oz. of sugar, 4 eggs…
Vermicelli Soup
INGREDIENTS. -1½ lb. of bacon, stuck with cloves; oz. of butter, worked up in flour; 1 small fowl, trussed for boiling; 2 oz. of…
Venison, Stewed
INGREDIENTS for dish for 12 or 14 persons. -A shoulder of venison, a few slices of mutton fat, 2 glasses of port wine, pepper and allspice…
Vol-au-Vent
INGREDIENTS.- to 1 lb. of puff-paste, fricasseed chickens, rabbits, ragoûts, or the remains of cold fish, flaked and warmed in thick white…