Erhalten Sie Zugang zu diesem und mehr als 300000 Büchern ab EUR 5,99 monatlich.
- Herausgeber: The History Press
- Kategorie: Lebensstil
- Sprache: Englisch
First published in 1852, Charles Elmé Francatelli's A Plain Cookery Book for the Working Classes features 241 recipes suitable for small budgets. From the simple art of boiling potatoes to the more advanced Pumpkin Porridge, each recipe is described in detail by Francatelli to ensure a delicious dish every mealtime. With recipes ranging from Sheep's Head Broth to A Pudding made of Small Birds, Francatelli ably instructs even the most impoverished homemaker on how to prepare meals on a small budget. Accompanied by contemporary advertisements, this collection intends that 'your families may be well fed, and your homes made comfortable' with handy hints for meals and cures for common ailments.
Sie lesen das E-Book in den Legimi-Apps auf:
Seitenzahl: 143
Veröffentlichungsjahr: 2010
Das E-Book (TTS) können Sie hören im Abo „Legimi Premium” in Legimi-Apps auf:
Ähnliche
A PLAIN
COOKERY BOOK
FOR THE
WORKING CLASSES
A PLAIN
COOKERY BOOK
FOR THE
WORKING CLASSES
CHARLES ELMÉ FRANCATELLI
LATE MAÎTRE D’HÔTEL AND CHIEF COOK TO
HER MAJESTY THE QUEEN VICTORIA
First published in 1852
This edition published in 2010
The History Press
The Mill, Brimscombe Port
Stroud, Gloucestershire, GL5 2QG
www.thehistorypress.co.uk
This ebook edition first published in 2013
All rights reserved
© The Estate of Charles Elmé Francatelli, 1852, 2007, 2010 2013
The right of Charles Elmé Francatelli to be identified as the Author of this work has been asserted in accordance with the Copyright, Designs and Patents Act 1988.
This ebook is copyright material and must not be copied, reproduced, transferred, distributed, leased, licensed or publicly performed or used in any way except as specifically permitted in writing by the publishers, as allowed under the terms and conditions under which it was purchased or as strictly permitted by applicable copyright law. Any unauthorised distribution or use of this text may be a direct infringement of the author’s and publisher’s rights, and those responsible may be liable in law accordingly.
EPUB ISBN 978 0 7509 5322 1
Original typesetting by The History Press
Contents
Introduction
Cookery Book
Cookery And Diet For The Sick Room
Medicinal, Herbaceous, and Other Drinks For Invalids, Etc.
Economical And Substantial Soup For Distribution To The Poor
A PLAIN
COOKERY BOOK
FOR THE
WORKING CLASSES.
BY
CHARLES ELMÉ FRANCATELLI,
LATE MAITRE D’HÔTEL AND CHIEF COOK TO HER MAJESTY THE QUEEN VICTORIA. AUTHOR OF THE MODERN COOKBOOK AND THE COOK’S GUIDE.
INTRODUCTION
My object in writing this little book is to show you how you may prepare and cook your daily food, so as to obtain from it the greatest amount of nourishment at the least possible expense; and thus, by skill and economy, add, at the same time, to your comfort and to your comparatively slender means. The Recipes which it contains will afford sufficient variety, from the simple every-day fare to more tasty dishes for the birthday, Christmas-day, or other festive occasions.
In order to carry out my instructions properly, a few utensils will be necessary. Industry, good health, and constant employment, have, in many instances, I trust, enabled those whom I now address to lay by a little sum of money. A portion of this will be well spent in the purchase of the following articles:—A cooking-stove, with an oven at the side, or placed under the grate, which should be so planned as to admit of the fire being open or closed at will; by this contrivance much heat and fuel are economized; there should also be a boiler at the back of the grate. By this means you would have hot water always ready at hand, the advantage of which is considerable. Such poor men’s cooking-stoves exist, on a large scale, in all modern-built lodging-houses. Also, a three-gallon iron pot with a lid to it, a one-gallon saucepan, a two-quart ditto, a frying-pan, a gridiron, and a strong tin baking-dish.
Here is a list of the cost prices at which the above-named articles, as well as a few others equally necessary, may be obtained of all ironmongers:—
£
s
d
A cooking-stove, 2 ft. 6 in. wide, with oven only.................
1
10
0
Ditto, with oven and boiler.................
1
18
0
A three-gallon oval boiling pot.................
0
4
6
A one-gallon tin saucepan, and lid.................
0
2
6
A two-quart ditto.................
0
1
6
A potato steamer.................
0
2
0
An oval frying-pan, from.................
0
0
10
A gridiron, from.................
0
1
0
A copper for washing or brewing, twelve gallons.................
1
10
0
A mash-tub, from.................
0
10
0
Two cooling-tubs (or an old wine or beer cask cut in halves, would be cheaper, and answer the same purpose), each 6s.................
0
12
0
£6
12
4
To those of my readers who, from sickness or other hindrance, have not money in store, I would say, strive to lay by a little of your weekly wages to purchase these things, that your families may be well fed, and your homes made comfortable.
And now a few words on baking your own bread. I assure you if you would adopt this excellent practice, you would not only effect a great saving in your expenditure, but you would also insure a more substantial and wholesome kind of food; it would be free from potato, rice, bean or pea flour, and alum, all of which substances are objectionable in the composition of bread. The only utensil required for bread-making would be a tub, or trough, capable of working a bushel or two of flour. This tub would be useful in brewing, for which you will find in this book plain and easy directions.
I have pointed out the necessity of procuring these articles for cooking purposes, and with the injunction to use great care in keeping them thoroughly clean, I will at once proceed to show you their value in a course of practical and economical cookery, the soundness and plainness of which I sincerely hope you will all be enabled to test in your own homes.
COOKERY BOOK
No. 1. BOILED BEEF.
This is an economical dinner, especially where there are many mouths to feed. Buy a few pounds of either salt brisket, thick or thin flank, or buttock of beef; these pieces are always to be had at a low rate. Let us suppose you have bought a piece of salt beef for a Sunday’s dinner, weighing about five pounds, at 6½d per pound, that would come to 2s 8½d; two pounds of common flour, 4d, to be made into suet pudding or dumplings, and say 8½d for cabbages, parsnips, and potatoes; altogether 3s 9d. This would produce a substantial dinner for ten persons in family, and would, moreover, as children do not require much meat when they have pudding, admit of there being enough left to help out the next day’s dinner, with potatoes.
No. 2. HOW TO BOIL BEEF.
Put the beef into your three or four gallon pot, three parts filled with cold water, and set it on the fire to boil; remove all the scum that rises to the surface, and then let it boil gently on the hob; when the meat has boiled an hour and is about half done add the parsnips in a net, and at the end of another half hour put in the cabbages, also in a net. A piece of beef weighing five or six pounds will require about two hours’ gentle boiling to cook it thoroughly. The dumplings may, of course, be boiled with the beef, etc. I may here observe that the dumplings and vegetables, with a small quantity of the meat, would be all-sufficient for the children’s meal.
No. 3. ECONOMICAL POT LIQUOR SOUP.
A thrifty housewife will not require that I should tell her to save the liquor in which the beef has been boiled; I will therefore take it for granted that the next day she carefully removes the grease, which will have become set firm on the top of the broth, into her fat pot; this must be kept to make a pie-crust, or to fry potatoes, or any remains of vegetables, onions, or fish. The liquor must be tasted, and if it is found to be too salt, some water must be added to lessen its saltness, and render it palatable. The pot containing the liquor must then be placed on the fire to boil, and when the scum rises to the surface it should be removed with a spoon. While the broth is boiling, put as many piled-up table-spoonfuls of oatmeal as you have pints of liquor into a basin; mix this with cold water into a smooth liquid batter, and then stir it into the boiling soup; season with some pepper and a good pinch of allspice, and continue stirring the soup with a stick or spoon on the fire for about twenty minutes; you will then be able to serve out a plentiful and nourishing meal to a large family at a cost of not more than the price of the oatmeal.
No. 4. POTATO SOUP FOR SIX PERSONS.
Peel and chop four onions, and put them into a gallon saucepan, with two ounces of dripping fat, or butter, or a bit of fat bacon; add rather better than three quarts of water, and set the whole to boil on the fire for ten minutes; then throw in four pounds of peeled and sliced-up potatoes, pepper and salt, and with a wooden spoon stir the soup on the fire for about twenty-five minutes, by which time the potatoes will be done to a pulp, and the soup ready for dinner or breakfast.
No. 5. PEASOUP FOR SIX PERSONS.
Cut up two and a-half pounds of pickled pork, or some pork cuttings, or else the same quantity of scrag end of neck of mutton, or leg of beef, and put any one of these kinds of meat into a pot with a gallon of water, three pints of split or dried peas, previously soaked in cold water over-night, two carrots, four onions, and a head of celery, all chopped small; season with pepper, but no salt, as the pork, if pork is used, will season the soup sufficiently; set the whole to boil very gently for at least three hours, taking care to skim it occasionally, and do not forget that the peas, etc., must be stirred from the bottom of the pot now and then; from three to four hours’ gentle boiling will suffice to cook a good mess of this most excellent and satisfying soup. If fresh meat is used for this purpose, salt must be added to season it. Dried mint may be strewn over the soup when eaten.
No. 6. ONION SOUP FOR SIX PERSONS.
Chop fine six onions, and fry them in a gallon saucepan with two ounces of butter or dripping fat, stirring them continuously until they become of a very light colour; then add six ounces of flour or oatmeal, and moisten with three quarts of water; season with pepper and salt, and stir the soup while boiling for twenty minutes, and when done, pour it out into a pan or bowl containing slices of bread.
No. 7. BROTH MADE FROM BONES FOR SOUP.
Fresh bones are always to be purchased from butchers at about a farthing per pound; they must be broken up small, and put into a boiling-pot with a quart of water to every pound of bones; and being placed on the fire, the broth must be well skimmed, seasoned with pepper and salt, a few carrots, onions, turnips, celery, and thyme, and boiled very gently for six hours; it is then to be strained off, and put back into the pot, with any bits of meat or gristle which may have fallen from the bones (the bones left are still worth a farthing per pound, and can be sold to the bone-dealers). Let this broth be thickened with peasemeal or oatmeal, in the proportion of a large table-spoonful to every pint of broth, and stirred over the fire while boiling for twenty-five minutes, by which time the soup will be done. It will be apparent to all good housewives that, with a little trouble and good management, a savoury and substantial meal may thus be prepared for a mere trifle.
No. 8. THICK MILK FOR BREAKFAST.
Milk, buttermilk, or even skim-milk, will serve for this purpose. To every pint of milk, mix a piled-up table-spoonful of flour, and stir the mixture while boiling on the fire for ten minutes; season with a little salt, and eat it with bread or a boiled potato. This kind of food is well adapted for the breakfast of women and children, and is far preferable to a sloppy mess of tea, which comes to more money.
No. 9. OATMEAL PORRIDGE FOR SIX PERSONS.
To five pints of skim or buttermilk, add a couple of onions chopped fine, and set them to boil on the fire; meanwhile, mix six table-spoonfuls of oatmeal with a pint of milk or water very smoothly, pour it into the boiling milk and onions, and stir the porridge on the fire for ten minutes; season with salt to taste.
No. 10. OX-CHEEK SOUP.
An ox-cheek is always to be bought cheap; let it be thoroughly washed in several waters, place it whole in a three gallon boiling-pot filled up with water, and set it to boil on the fire; skim it well, season with carrots, turnips, onions, celery, allspice, pepper, and salt; and allow the whole to boil very gently by the side of the hob for about three hours and a-half by which time the ox-cheek, etc., will be done quite tender; the cheek must then be taken out on to a dish, the meat removed from the bone, and after being cut up in pieces, put back into the soup again. Next mix smoothly twelve ounces of flour with a quart of cold water, pour this into the soup and stir the whole on the fire, keeping it boiling for about twenty-five minutes longer; when it will be ready for dinner. One ox-cheek, properly managed will, by attending to the foregoing instructions, furnish an ample quantity of substantial and nutritious food equal to the wants of a large family, for three days’ consumption.
No. 11. SHEEP’S HEAD BROTH.
Get the butcher to split the sheep’s head into halves, wash these clean, and put them into a boiling-pot with two gallons of water; set this on the fire to boil, skim it well, add carrots, turnips, onions, leeks, celery, thyme or winter savory, season with pepper and salt; add a pint of Patna rice, or Scotch barley; and allow the whole to keep gently boiling by the side of the fire for three hours, adding a little water to make up for the deficiency in quantity occasioned by boiling.
No. 12. COW-HEEL BROTH.
Put a couple of cow-heels into a boiling-pot, with a pound of rice, a dozen leeks washed free from grit and cut into pieces, and some coarsely chopped parsley; fill up with six quarts of water, set the whole to boil on the fire, skim it well, season with thyme, pepper, and salt, and allow the whole to boil very gently on the hob for about two hours. You will thus provide a savoury meal at small cost.
No. 13. BACON & CABBAGE SOUP.
When it happens that you have a dinner consisting of bacon and cabbages, you invariably throw away the liquor in which they have been boiled, or, at the best, give it to the pigs, if you possess any; this is wrong, for it is easy to turn it to a better account for your own use, by paying attention to the following instructions, viz.:—Put your piece of bacon on to boil in a pot with two gallons (more or less, according to the number you have to provide for) of water, when it has boiled up, and has been well skimmed, add the cabbages, kale, greens, or sprouts, whichever may be used, well washed and split down, and also some parsnips and carrots; season with pepper, but no salt, as the bacon will season the soup sufficiently; and when the whole has boiled together very gently for about two hours, take up the bacon surrounded with the cabbage, parsnips, and carrots, leaving a small portion of the vegetables in the soup, and pour this into a large bowl containing slices of bread; eat the soup first, and make it a rule that those who eat most soup are entitled to the largest share of bacon.
No. 14. STEWED LEG OF BEEF.
Four pounds of leg or shin of beef cost about one shilling; cut this into pieces the size of an egg, and fry them of a brown colour with a little dripping fat in a good sized saucepan, then shake in a large handful of flour, add carrots and onions cut up in pieces the same as the meat, season with pepper and salt, moisten with water enough to cover in the whole, stir the stew on the fire till it boils, and then set it on the hob to continue boiling very gently for about a hour and a half, and you will then be able to enjoy an excellent dinner.
No. 15. COCKY LEEKY.
I hope that at some odd times you may afford yourselves an old hen or cock; and when this occurs this is the way in which I recommend that it be cooked, viz.:—First pluck, draw, singe off the hairs, and tie the fowl up in a plump shape; next, put it into a boiling-pot with a gallon of water, and a pound of Patna rice, a dozen leeks cut in pieces, some peppercorns and salt to season; boil the whole very gently for three hours, and divide the fowl to be eaten with the soup, which will prove not only nourishing but invigorating to the system.
No. 16. ROAST FOWL & GRAVY.
