Original Preface
Dear Miss Frere
I have asked you to stand sponsor for the publication of a selection from a number of cookery and household recipes, collected by my late…
John F. Clark
In the above letter Sir John Clark of Tillypronie gives an interesting sketch of the history of the remarkable collection of cookery and…
J.f.c
There are in the manuscript books also many entries of cookery notes, chiefly made at hotels in Paris (1877) and Rome (1878), or what one…
General Directions for Soups
The softest, purest water should be used. Less heat keeps earthen vessels boiling than is required for metal ones. Use double the weight of…
Memo, About Soups
To clarify soup put the soup on to simmer, not to boil. Stir in 2 whites of egg and a handful of chopped raw beef. Do not cover it; stir…
Soups and Broths, General Directions
To clarify second stock take ½ lb. of raw beef or veal. Chop it and pound it, and put it into a clean basin with 3 tablespoonfuls of cold…
Garnishings for Soups
"Agnoletti." See Quenelles, No. 8, below; see also Ravioli, No. 2. Bantam's Eggs in Soup. See Memo, about Soups, above. Barley for Soups…