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    A Plain Cookery Book for the Working Classes
    A Plain Cookery Book for the Working Classes
    A Plain Cookery Book for the Working Classes
    Ebook115 pages1 hour

    A Plain Cookery Book for the Working Classes

    By Charles Elme Francatelli

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    About this ebook

    DigiCat Publishing presents to you this special edition of "A Plain Cookery Book for the Working Classes" by Charles Elmé Francatelli. DigiCat Publishing considers every written word to be a legacy of humankind. Every DigiCat book has been carefully reproduced for republishing in a new modern format. The books are available in print, as well as ebooks. DigiCat hopes you will treat this work with the acknowledgment and passion it deserves as a classic of world literature.
    LanguageEnglish
    PublisherDigiCat
    Release dateAug 1, 2022
    ISBN8596547123293
    A Plain Cookery Book for the Working Classes
    Author

    Charles Elme Francatelli

    Charles Elmé Francatelli (1805-1876) was an Anglo-Italian chef who was chief cook to Queen Victoria. His other works include The Modern Cook and The Cook’s Guide.

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      Book preview

      A Plain Cookery Book for the Working Classes - Charles Elme Francatelli

      Charles Elmé Francatelli

      A Plain Cookery Book for the Working Classes

      EAN 8596547123293

      DigiCat, 2022

      Contact: [email protected]

      Table of 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.

      INDEX.

      INTRODUCTION.

      Table of Contents

      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 6_s._ 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.

      Table of Contents

      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 6-1/2_d._ per pound, that would come to 2_s._ 8-1/2_d._; two pounds of common flour, 4_d._, to be made into suet pudding or dumplings, and say 8-1/2_d._ for cabbages, parsnips, and potatoes; altogether 3_s._ 9_d._ 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. PEA SOUP 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.

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