The British Cookery Book

A committee of ladies collected the receipts; the editor of the Manual of Domestic Economy arranged them — British cookery and household management, c.1864.

Dressing Shell Fish

5 pages in this part of The British Cookery Book.

Dressing Shell Fish (Two nutmegs a little mace four)

two nutmegs, a little mace, four cloves, and a handful of salt, all in the finest powder; mix and, making holes in each bit of fish, thrust…

Dressing Shell Fish (Butter Beat the other butter)

of the butter. Beat the other butter in a mortar with some of the spawn; then mix that coloured butter with as much as will be sufficient…

Dressing Shell Fish: Bake

Give a boil or two, and pour into the dish strained. Strew some crumbs, and put a paste over all. Bake slowly, but only till the paste be…

Dressing Shell Fish: Boil

CRABS. 200. To BOIL. - Proceed as for lobsters. 201. TO DRESS HOT. - After picking the meat out of the shell, season it with pepper and…

Dressing Shell Fish: Open

OYSTERS. 203. TO FEED.-Put them into water, and wash them with a birchbesom till quite clean; then lay them round side downwards in a pan…

Rights & ReuseThe complete text of The British Cookery Book (1864) is in the public domain in the United States — like all works published before 1928 — and is free to read, download, quote, teach from, and reuse. This digital edition (its transcription, restored images, and site design) is © 2026 PhotoOpAI, and any editorial commentary we add is clearly marked as ours; the underlying public-domain text carries no such restriction.