Dainty dishes : receipts

366 Pages·2012·16.522 MB·English

by  St. Clair, Harriet Elizabeth

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DAINTY DISHES
K.OINFCROH: PRINTEDBYTFIOMASCONSTABLE,
FOK
ED.MONSTOX AND DOUGLAS.
LONDON, HAMILTON,ADAMS,ANDCO
CAMTJRIDGK, MACMILLANANDCO.
DtUlLIX M'gLASHANANDGILL.
fJLA.SOOW, .lAMEflMACLEHOSK.
DAINTY DISHES
RECEIPTS
COLLECTED BY
LADY HAREIETT GLAIE
ST.
/S
\ FIFTH EDITION.
'A-
PHILADELPHIA
J. B. LIPPINCOTT AXD CO.
1866
\p''#^
PREFACE.
QUAND LA CORNE]f>njSE ESTPLEINE ONEN CHANTE MIEUX.
IT may seem superfluous, if not presumptuous, to
offer to the public a book on Cookery, when
therearealreadyso many extant, andofwhich several
are the works of really great "Artists ;" but this
little volume presents itselfwithout any pretension,
as being merely a collection of receipts, many of
which the Compiler believes to be original, and all of
which she knowsto be good. And if the jaded appe-
tite of one sick person is stimulated, or one healthy
appetite gratified, her object v/ill be attained, and
any trouble she may have had in the compilation of
the book amply rewarded. It is often very difficult
to prevail upon cooks to follow the directions of a
receipt ; they think theyknow as well, or better, and
ifthey condescend to employ the ingTedients, pay no
attention to the instructions for their proportion, or
admixture, or the time they may take in cooking, in
order to bring them to the right point, as the French
say, " cuit au point:" the result is probably a nasty
mess, in no way resembling what was originally in-
—
;
VI PREFACE.
tended. For this it is difficult to find a remedy; but
there is one when practicable i.e. make it yourself;
and the ^vriter hopes that the directions given are
sufficiently explicit to enable the veriest tyro to do
this without fear of failure, and consequent disap-
A
pointment. near relation of the Compiler's, and
one who thoroughly understood and enjoyed good
living, and from whom she acquired ma—ny receipts
and much culinary lore, once said to her, " Original
English, or what is called plain cooking, is theworst,
and the most ignorant, and the most extravagant, in
the known world I" There is no doubt considerable
truth in this; but she is not sure that the wordplain
should not be omitted, and questions much if there
is or ever was original English cookery. —The obser-
vation would then resolve itself into " English
cookery is the worst," etc. etc. ; and this she thinks
few will be inclined to dispute. What can be more
unpalatable than the horrible attempts at entrees,
dignifiedwithsomehigh-soundingFrenchname,made
bythegeneralrun ofEnglishcooks? thesoddenpieces
of meat, soaking in a mess of flour and butter, com-
monlycalled roux,which, withthe addition ofa little
melted glaze, forms the English cook's universal idea
of a sauce, and which they liberally and indiscrimin-
—
atelybestow on fish, flesh, and fowl proving, indeed,
most painfully, how very little there is in a name
a theory, bythe way, which the writer has often felt