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.

First Course

6 pages in this part of The British Cookery Book.

First Course (Clear soup)

Lamb cutlets. (Vase of flowers.) Brace of partridges.

First Course (Hare soup)

Slices of tongue (Vase.) Chicken curry. stewed. (Epergne.) Pastry Pork steaks, with apple sauce in (Vase.) or lobster salad.

First Course

Vegetables-mashed potatoes, mashed carrots and turnips, brocoli, on side-table.

First Course (Clear gravy soup with thin)

Clear gravy soup, with thin pieces of carrot and French beans cut into it.

First Course (White soup with maccaroni)

Remove-Boiled breast of veal, done white. (Vase.) Ham, garnished Stewed cauliflower. (Epergne.) Rabbit curry.

First Course (White soup)

Gooseberry fool (Vase.) Calf's-feet jelly. (Vase.) Ham. (Epergne.) Curry of rabbits.

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