Clayton's Quaker Cook-Book. H. J. Clayton

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       H. J. Clayton

      Clayton's Quaker Cook-Book

      Being a Practical Treatise on the Culinary Art Adapted to the Tastes and Wants of All Classes

      Published by Good Press, 2019

       [email protected]

      EAN 4057664622730

      Table of Contents

       PREFACE.

       INTRODUCTORY.

       A Brief History of the Culinary Art, and its Principal Methods.

       An Explanatory Word in Conclusion.

       INDEX.

       SOUPS.

       Stock.

       General Directions for Making Soup.

       Calves'-Head Soup.

       Ox-Tail Soup.

       Okra Soup.

       Chicken Gumbo.

       Fresh Oyster Soup.

       Fish Chowder.

       Clam Soup.

       Clam Chowder.

       Baked Beans and Bean Soup.

       Dry Split-Pea Soup.

       Tomato Soup.

       Celery Soup.

       Pepper-Pot.

       Egg-Balls for Soup

       Nudels.

       FISH.

       Fish.

       Boiled Fish.

       Fried Fish.

       Broiling Fish.

       Fried Oysters.

       Oysters in Batter.

       Oyster Patties.

       Stewed Lobsters or Crabs.

       Roast, Boiled, Baked, Broiled and Fried.

       Retaining the Juices in Cooking Meats.

       Roast Pig.

       To Roast Turkeys and Chickens.

       Roasting Beef.

       A Good Way to Roast a Leg of Mutton.

       Clayton's Mode of Cooking Canvas-back Ducks.

       Clayton's Mode of Cooking California Quail, or Young Chickens.

       To Cook Boned Turkey.

       To Bone a Turkey.

       To Cook Ducks or Chickens, Louisiana Style.

       Breast of Lamb and Chicken, Breaded.

       Scrapple, or Haggis Loaf.

       Pigs' Feet and Hocks.

       To Cook a Steak California Style of 1849-'50.

       A Good Way to Cook a Ham.

       Beefsteak Broiled.

       Beefsteak with Onions.

       Corned Beef, and How to Cook It.

       Spiced Veal.

       Calves' Liver with Bacon.