Margaret Powell's Cookery Book · 500 Upstairs Recipes From Everyone's Favorite Downstairs Kitchen Maid and Cook by Powell, Margaret -- Read -- Imperial Library of Trantor

Index

Title Page Table of Contents INTRODUCTION 1 - LEARNING TO COOK 2 - CHOOSING AND BUYING 3 - KITCHEN EQUIPMENT 4 - HORS D’ŒUVRE

Anchovy Canapés Anchovy Salad Cantaloup Salad Caviare with Smoked Salmon Chicken Canapés Eggs with Foie Gras Eggs with Prawns Grapefruit Cup Langoustine Cocktail Liver Pâté Larks’ Tongues Pâté Marino Patties Melon Cocktail Olives (stuffed) Oyster Cocktail Pineapple Pourri

5 - SOUPS

Stock for Clear Soup Clear Soup Bone Stock Game Stock Browning for Stocks and Soups Stock for White Soup Fish Stock Court Bouillon for Boiled Fish Asparagus Soup Breton Soup Cold Consommé (with Prunes) Fish Soup Good Woman’s Soup Green Pea Soup Lobster Soup with Forcemeat Balls Minestrone Soup Onion Soup Ox-tail Soup Palestine Soup Potato Soup Russian Bortsch Scotch Broth Spinach Soup Tomato Soup Vegetable Soup

6 - FISH

Bouillabaisse Bream Stuffed Cod Collops Crab Devilled Eels Fried Haddock Stuffed Halibut with Shrimp Sauce Herrings Soused Kedgeree Lobster Croquettes Lobster Salad Lobster Soufflé Mackerel Boiled Mackerel Grilled Red Mullet Baked Russian Salad Salmon Maître d’Hôtel Salmon Steaks with Green Hollandaise Sauce Scallops Baked Smelts Fried Filleted Sole with Parmesan Sole Normande with Truffles Trout Baked with Almonds Trout Grilled Fillets of Turbot Whitebait Fried

7 - ENTRÉES

Beef Galantine Beef à la Philadelphia Beef Fillets à la Napoleon Beef Tournedos with Creamed Spinach Calves’ Brains in Scallops Chicken Kromeskies Chicken à la Milanaise Hare Jugged Indian Pilau Lamb Noisettes Madras Curry Madras Curry Powder Rabbit Pilau Rumpsteak and Oyster Pie Shepherd’s Pie Sweetbread en Ramequins Tongue Cassolettes Veal Creamed Veal Cutlets Veal Kidney with Red Sauce

8 - POULTRY AND GAME

Chicken en Casserole Roast Chicken Stuffed with Herbs Chicken Stuffed with Oysters Chicken Pilaff Roast Duck Goose à la Provence Goose Roast Pigeons Roast with Chestnut Stuffing Turkey Roast Turkey Stuffed with Truffles Capercailzie Roast Grouse Roast Grouse Salmi Larks Roast Partridges Roast Pheasant Roast Compote of Snipe Poor Man’s Game Pie Quail Cutlets Wild Duck Roast Woodcock Roast

9 - ROASTS AND MEAT DISHES

Beef Braised Beef Pot Roasted Beef Sirloin Roasted Beef Steak and Kidney Pudding Beef Strogonoff Ham Baked Ham Braised with Wine Hare Roasted in Sour Cream Hunters’ Steak Lamb, Stewed Leg Lamb, Stuffed Shoulder Mutton, Braised Leg Mutton, Roast Loin, Boned and Stuffed Mutton, Roast Saddle Ox-tongue Boiled Pork, Roast Leg with Prunes and Baked Apples Raised Pork Pie Roast Suckling Pig Roast Fillet of Veal Stewed Veal with Green Peas and Forcemeat Balls

10 - FORCEMEATS AND STUFFINGS

Bread Panada for Forcemeat, Quenelles, etc Flour Panada for Soufflés and some Forcemeats Apple Stuffing, for Pork or Goose Chestnut Stuffing, for Small to Medium Turkey Fish Stuffing Forcemeat Balls for Chicken or Turkey Liver Farce or Imitation Foie Gras Mushroom Stuffing for Game Prawn or Lobster Stuffing Roe Stuffing Sage and Onion Stuffing Sausage Forcemeat for Poultry or Veal Veal Forcemeat No 1 Veal Forcemeat No 2 (Richer)

11 - VEGETABLES

Artichokes – Globe Artichokes – Jerusalem Aubergines Stuffed Broad Beans and Parsley Sauce Carrots as a Garnish Carrots, New, with Parsley Cauliflower au Gratin Celeriac Celery Braised French Beans Green Peas with Maître d’Hôtel Butter Leeks Boiled Marrow Fritters Marrow Stuffed Mushrooms Grilled Parsnips Baked Potatoes Baked in Jackets Potatoes Creamed Potatoes Duchess Potatoes à la Florence Potatoes au Gratin with Cream Potatoes Sauté Salad Apple and Cucumber Salad Banana and Lettuce Salad English Salad Green Peas and Eggs Salad Orange Salad Surprise Salsify White Seakale au Gratin Spanish Onions Braised Spinach Creamed Tomatoes Baked and Stuffed Turnips Mashed

12 - SAUCES AND GARNISHES

Sauces Garnishes, etc. Quenelles for Garnishing Butters

13 - PUDDINGS

Steamed Puddings Baked Puddings Batters and Fritters SoufflÉs Cold Sweets Jellies

14 - PASTRY

Fillings

15 - SAVOURIES

Anchovies on Toast Angels on Horseback Cheese Soufflé Cheese Straws Croûtons à la Espagnol Croûtons à la Gruyère Croûtons with Pâté de Foie Gras Herring Roes Devilled Herring Roes Baked Madras Olives Mushrooms au Parmesan Prunes Devilled Sardines à la Bombay Sardine Ramequins Scotch Woodcock Shrimp Toast Vol-au-Vent Sweetbreads

16 - BREAD, SCONES AND CAKES

Bread Scones Cakes Icings

17 - EGG DISHES

Omelets

18 - PRESERVES, BOTTLING AND CORDIALS

Preserves Bottling Cordials

19 - PICKLES

Apple Chutney Green Gooseberry Chutney Pickling Vinegar Onions Pickled Mrs McIlroy’s Chutney Tomato Chutney Vegetable Marrow Pickle Walnuts Pickled

GLOSSARY INTERNATIONAL CONVERSION TABLES ALSO BY MARGARET POWELL INDEX OF RECIPES Copyright Page