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Modern Cookery for Private Families

by Eliza Acton

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1,662
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About this book

Eliza Acton's cookery book for private families opens its preface by arguing that an improved system of practical domestic cookery is still needed in England. She points to the daily waste of good provisions through ignorance or poor preparation, and to illness caused by badly cooked food. This copy is the new edition of 1882.

The recipes sampled give quantities and short notes. They include sauces such as the Lady's Sauce for fish, made with the coral of a lobster, and Genevese sauce, which starts with diced ham, carrot, cloves and mace. Other entries cover turkeys' eggs, boiled or poached, a forced version served as an entremets, and a salmon boiled in salted water, with advice on cleaning the fish and judging when it is done.

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Eliza Acton Open the author page

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Book facts

Reading time
About 22 hours
Pages
1,662
Language
English
Formats
PDF, EPUB, Read online