Note: Many of my clients are expert chefs and food service professionals, homemakers, and aspiring Chopped Champions seeking detailed information about their preferred fields of cuisine. For their convenience I include the following details directly from this book. In this Book (Partial Only, See Full Contents Below): Rare Old Antique Cookbook Maria Rundell New System Domestic Vintage Victorian Cookery Cook Cooking Chef Kitchen Cuisine Recipes Food Receipts Housewife Housekeeper Home Homemaker Mistress Fish Seafood Shellfish Meat Venison Game Beef Veal Pork Lamb Mutton Poultry Turkey Duck Chicken Pigeon Fowls Soups Gravy Gravies Sauces Pies Pudding Pastry Puff Paste Vegetables Pickles Sweet Dishes Preserves Sweetmeats Preserving Fruit Cakes Bread Dairy Poultry Home Brewing Brewery Wine Wines Ale Beer Invalid Cookery Household Receipts Servants. A NEW SYSTEM OF DOMESTIC COOKERY, Formed Upon Principles of Economy, And Adapted for the Use of Private Families. By a Lady Mrs. With the Addition of Many New Receipts and Embellished with Ten Illustrations. Published in 1862 by Milner and Sowerby, Halifax. 6.5 x 4.5 embossed red cloth hardcover decorated with gilt. Condition: GOOD ANTIQUE CONDITION. Handsome exterior as shown in photo. This rare antique book has been expertly rebacked by a professional book conservator; a new cloth spine was added, with the original cloth decoration laid over. Text is clean and complete. No torn, loose or missing pages. A NEW SYSTEM OF DOMESTIC COOKERY stands among the earliest and rarest of American cookbooks, first published in 1806. This 1846 edition of DOMESTIC COOKERY was published in London. At the age of 60, Mrs. Rundell published a collection of favorite recipes and household hints she had used or invented over the years. More than 900 of these recipes and receipts are found in A NEW SYSTEM OF DOMESTIC COOKERY. A NEW SYSTEM OF DOMESTIC COOKERY includes literally hundreds of cooking recipes meats and vegetables, fish and game, poultry, breads and pastries, puddings, soups and gravies, and much more — some household receipts and even instructions and practical advice for those interested in the home-brewing of beer, ales and wines. This work is illustrated with a series of engraved plates, including an illustrated title page, frontispiece, and plates illustrating various cuts of meats and fish. If you are a collector of early American cookbooks, you know that gems like this do not come along often. You also know what a rare title like this is worth. Below you will find a detailed summary of the hundreds of recipes featured in A NEW SYSTEM OF DOMESTIC COOKERY. I hope youll take a few moments to have a look. Miscellaneous Observations for the Use of a Mistress of a Family. The Art of Carving. How To Choose Fish: Rock Fish; Sheaps Head; Sea Bass and Black Fish; Salmon; Cod; Shad; Herrings; Soles; Whiitings; Mackerel; Pike; Carp; Trout; Perch; Mullets; Gudgeons; Eels; Flounders; Lobsters; Crabs; Prawns and Shrimps; Oysters; Terrapins; Turtle. Observations on Dressing Fish. How to Fry Fish. How to Boil Fish. How to Dress a Turtle. How to Dress Fresh Sturgeon. How to roast Sturgeon. Another way to Roast Sturgeon. An Excellent Imitation of Pickled Sturgeon. How to boil turbot. How to Boil Salmon. How to Broil Salmon. How to Pot Salmon. How to Dry Salmon. An Excellent Dish of Dried Salmon. How to Pickle Salmon. Another Way to Pickle Salmon. An Easy Way to Pickle a Piece of Salmon already Boiled. How to pot salmon. Cods Head and Shoulders. Cod Sounds to look like small chickens. How to Broil Cod Sounds. How to dress Salt Cod or ling. How to dress Salt Fish that has been boiled; an excellent dish. Soles in the Portuguese way. The stuffing for soles. Pickled Mackerel, called caveach. How to boil or broil Haddock. How to stew haddock. How to dry haddocks and whitings the same way. How to cure Finnan haddock. The Scotch dish called cropped heads. Flounders, boiled or fried. An excellent way of dressing a large plaice, especially if there be a roe. How to smoke Herrings. The same, like mackerel. How to Dress Red Herrings. Baked Herrings and sprats How to boil sprats. How to fry smelts. How to dress pipers. How to dress pike. How to dress trout and grayling. How to fry Trout. Char, different ways of dressing. Boiled eels Eel Broth, very nourishing for the sick. How to stew Lamprey as at Worcester. Excellent fish cake, Hierres en Provence. Court Bouillon, in which any kind of fresh fish may be done. Lobsters, shrimps and crayfish. How to Pot Lobsters. Another way to pot Lobsters as at Woods Hotel. Stewed Lobster, a very high relish. How to Roast Lobsters. Currie of Lobsters or Prawns. Prawns and Cray Fish in jelly, a beautiful dish. How to butter prawns or shrimps. How to pot Shrimps. How to feed oysters. How to stew oysters. How to scallop oysters. Fried oysters, to garnish boiled fish. How to pickle oysters. Another way to pickle oysters. How to Choose Meats. Observations on purchasing, keeping and dressing meat. How to keep venison. How to dress venison. Haunch, neck and shoulder of venison. How to stew a shoulder of mutton. How to keep beef. How to salt beef for pork, for eating immediately. How to salt beef red, which is extremely good to eat fresh from the pickle, or to hang to dry. The Dutch way to salt beef. Beef a la mode. A fricandeau of Beef. How to stew a rump of beef. Stewed rump another way. How to Stew a brisket of beef. How to press beef. How to make hunters beef. An excellent mode of dressing beef. How to collar beef. Beef-steaks and oyster sauce. Beef cakes for a side dish of dressed meat. How to pot beef. How to dress the inside of a cold sirloin of beef. Fricasee of cold roast beef. How to dress cold Beef that has not been done enough, called Beef-olives. How to dress the same called Sanders. How to dress the same, called Cecils. How to mince beef. How to hash beef. Rolled beef that equals hare. How to roast tongue and udder. How to pickle tongues for boiling. How to stew tongue. Stewed ox cheeks, plain. How to dress ox-cheek another way. Ox-feet or cow heels. How to keep veal. Neck of veal a la braise. To roll a Breast of Veal. Chump of veal a la daube. Veal rolls of either cold meat or fresh. A dunelm of cold veal or fowl. How to pot veal. How to pot veal or chicken with ham. To dress collops quick. Scallops of cold veal or chicken. A cheaper but equally good Fricandeau of Veal. How to boil calfs head. How to hash calfs head. How to collar calfs head. How to dress the liver and lights. How to roast a leg of pork. How to boil a leg of pork. Loin and neck of pork. Spring or forehand of pork. Blade bone of pork. How to dress pork as lamb. How to pickle pork. How to scald a sucking pig. How to roast a sucking pig. How to make excellent meat of a Hogs head. How to roast a porkers head. How to prepare a pigs cheek for boiling. How to collar pigs head. How to dry Hogs cheeks. How to force hogs ears. Different ways of dressing pigs feet and ears. Pigs feet and ears fricasseed. Jelly of pigs feet and ears. Souse for brawn and for pigs feet and ears. How to make Black Puddings. How to cure hams. Shoulder of mutton roasted. How to dress haunch of mutton. How to roast a saddle of mutton. Fillet of mutton braised. How to hash mutton. How to boil a shoulder of mutton with oysters. Now to roll loin of mutton. Mutton cutlets in the Portuguese way. Steaks of mutton or lamb and cucumbers. How to dress mutton rumps and kidneys. An excellent hotch potch. Breast of lamb and cucumbers. Shoulder of lamb forced, with sorrel sauce. Lamb cutlets with spinach. Lambs head and hinge. Fricasee of lamb-stones and sweetbreads, another way. A very nice dish. How to choose Poultry, Game, &c. Directions for Dressing Poultry and Game. How to boil turkey. How to roast turkey. How to boil fowl. How to boil fowl with rice. A nice way to dress fowl for a small dish. How to force fowl. How to pull chickens. How to boil ducks. How to stew duck. How to hash Duck. How to roast Goose. How to stew giblets. How to stew pigeons. How to broil pigeons. How to pickle pigeons. How to pot pigeons. Larks and other small birds. How to keep Game. How to pot partridge. A very cheap way of potting birds. How to clarify butter for potted things. How to pot moor game. How to roast wild fowl. Wild ducks, teal, widgeon, dun-birds, &c. Woodcocks, snipes and quails. How to dress plovers. How to roast Ortolans. Guinea and pea fowl. How to make a rabbit taste much like hare. How to pot rabbits. How to blanch rabbit, fowl, &c. General directions respecting Soups and Gravies. Colouring for soups or gravies. A clear brown stock for gravy-soup or gravy. An excellent white soup. A plainer white soup. A pepper pot to be served in a tureen. Hessian Soup and Ragout. Soup a la sap. Stock for brown or white Fish soups. Craw fish or prawn soup. How to dress gravy that will keep a week. Cullis or brown gravy. Bechamel or white sauce. A gravy without meat. Gravy for a fowl when there is no meat to make of it. Gravy to make mutton eat like venison. Savoury jelly to put over cold pies. Jelly to cover cold fish. A very good Sauce, especially to hide the bad colour of Fowls. Sauce for wild fowl. Another for the same, or for Ducks. An excellent Soup for boiled Turkey. Sauce for Fowl of any sort. Sauce for cold Fowl or Partridge. A very fine Mushroom Sauce for Fowls or Rabbits. Lemon white Sauce for boiling fowls. How to make Parsley sauce when no Parsley leaves are to be had. Green sauce, for Green Geese or Ducklings. Dutch Sauce for Meat or Fish. Sauce Robart, for Rumps or Steaks. Benton Sauce, for hot or cold Roast Beef. Tomato Sauce, for hot or cold Meats. Apple sauce, for goose or roast pork. The old Currant-sauce for Venison. Carrier sauce for mutton. How to bake Tomatoes. A very fine fish sauce. Fish sauce without butter. An excellent substitute for caper sauce. How to melt butter, which is rarely well done, though a very essential article. Vingaret, for cold fowl or meat. How to make mustard. Another way for immediate use. How to dry mushrooms. How to choose anchovies. How to make sprats taste like anchovies. Forcemeat, to force fowls or meat. Very fine forcemeat balls, for Fish Soups, or fish stewed, on maigre days. Forcemeat as for turtle. Little eggs for Turtle. PIES, PUDDINGS, AND PASTRY. Observations on Savoury Pies. A remarkable fine Fish Pie. Partridge Pie in a Dish. Raise Crust, for Meat Pies or Fowls, &c. Observations on Making Puddings and Pancakes. Bread and Butter Pudding. An Excellent Lemon Pudding. A Very Fine Amber Pudding. Dutch Pudding or Souster. A Dutch rice pudding. Light or German Puddings or Puffs. Duke of Cumberlands Pudding. Batter Pudding, with meat. A rich Rice Pudding. Rice Pudding with Fruit. An excellent plain potato pudding. Potatoe pudding with meat. Steak or kidney pudding. An excellent apricot pudding. A Quick Made Pudding. Russian Seed, or Ground Rice Pudding. Apple Currant or Damson Dumplings, or Puddings. Yeast or Suffolk Dumplings. Fine pancakes, fixed without butter or lard. A less rich paste. Crust for Venison pastry. Rice Paste for Sweets. Rice Paste for Relishing Things. Raised Crust for Custards or Fruits. A Very Fine Crust for Orange Cheesecakes or Sweetmeats, when to be particularly nice. Remarks on using preserved fruit in pastry. Mince Pies without meat. Light Paste for Tarts and Cheesecakes. Raspberry Tart with Cream. How to Prepare Venison for Pasty. To make a Pasty of Beef or Mutton, to eat as well as venison. Observations on Dressing Vegetables. How to Boil Vegetables Green. How to keep Green Peas. How to Stew Green Peas. How to Stew Old Peas. How to Dress Artichokes. How to Stew Cucumbers. How to Stew Onions. How to Stew Celery. How to Boil Cauliflowers. Cauliflower in White Sauce. How to Dress Cauliflowers and Parmesan. How to Dress Broccoli. How to Dress Beans. How to stew Red Cabbage. How to Stew Mushrooms. How to Stew Sorrel for Fricandeau and Roast Meat. How to boil Potatoes. How to Broil Potatoes. How to Roast Potatoes. How to Fry Potatoes. How to Mash Potatoes. How to Stew Carrots. How to Mash Parsneps. How to preserve several Vegetables to eat in the Winter. Rules to be observed with Pickles. How to Pickle Cucumbers and Onions Sliced. How to Pickle Young Cucumbers. How to Pickle Walnuts. How to Pickle Red Cabbage. Mushroom Ketchup another way. Walnut Ketchup of the finest sort. How to keep Capers. SWEET DISHES, PRESERVES, SWEETMEATS, &c. Souffle of Rice and Apple. A very nice dish of Macaroni dressed sweet. Gooseberry or Apple Trifle. Chantilly Cake or Cake Trifle. Yellow Lemon Cream without Cream. Coffee Cream, much admired. A froth to set on Cream, Custard or Trifle, which looks and eats well. A Carmel Cover for Sweetmeats. Cranberry and Rice Jelly. Apple Jelly to serve at Table. How to scald Codlins. How to prepare Fruit for Children, a far more wholesome way than in pies and puddings. How to prepare Ice for Iceing. Currant or Raspberry-Water Ice. Colourings to Stain Jellies, Ices or Cakes. A Very Fine Syllabub. Everlasting or Solid Syllabub. Rice and Sago Milks. A Pretty Supper Dish. Macaroni as usually served. Butter to serve as a little dish. Roast Cheese, to come up after Dinner. The Staffordshire Dish of frying Herbs and Liver. How to preserve Suet a twelvemonth. To Green Fruits for preserving or pickling. To clarify sugar for sweetmeats. To candy any sort of fruit. A beautiful preserve for apricots. To preserve apricots with jelly. How to preserve green apricots. Apricots or peaches in brandy. How to dry Apricots in half. Orange biscuits or little cakes. How to keep oranges or lemons for puddings, etc. How to preserve Strawberries whole. How to preserve Strawberries in wine. How to dry Cherries with sugar. How to dry Cherries without sugar. How to dry Cherries the best way. Currant jam, black, red or white. Currant Jelly, red or black. Apple Jelly for preserving Apricots or any sort of Sweetmeats. Red Apples in Jelly. How to preserve Jarganel Pears most beautifully. Gooseberry Jam for Tarts. How to Preserve Greengages. How to preserve whole or half Quinces. Excellent Sweetmeats for Tarts, when Fruit is plentiful. To Preserve Fruits for Winter Use. How to keep Currants. How to keep Codlins for several months. How to keep Gooseberries. How to keep Damsons for winter pies. How to preserve Fruit for Tarts or Family Desserts. How to keep Lemon Juice. China Orange Juice, a very useful thing to mix with water in Fevers, when the fresh juice cannot be procured. Lemonade to be made a day before wanted. Lemonade that has the flavour and appearance of Jelly. Observations on Making and Baking Cakes. To ice a very large cake. A very good common Cake. A very fine Cake. Flat cakes, that will keep long in the house good. Very good Common Plum Cakes. Little Plum Cakes to keep long. A good Pound Cake. A cheap seed cake. A good plain bun, that may be eaten with or without toasting and butter. How to Make Bread. The Method of Making Leaven. How to make Perpetual Yeast. How to make Artificial Yeast. How to make Bread with Leaven. How to Make Bread with Yeast. How to make Bread with a Mixture of Rice. Potatoe and Flour Bread. Another Potatoe and Flour Bread. Rolls with a Mixture of Potatoes. HOME BREWERY, WINES, &c. How to Brew very fine Welsh Ale. How to Brew Strong Beer, or Ale. How to Refine Beer, Ale, Wine or Cider. Extract of Malt, for Coughs. How to Preserve Yeast. Remarks on Home Made Wines. A rich and pleasant Wine. Raspberry or Currant Wines. Black Currant Wine, very fine. Raisin Wine with Cider. Raisin Wine without Cider. Verder, or Milk Punch. On the Management of Cows, &c. To Prepare Rennet to Turn the Milk. How to Make Cheese. How to Preserve Cheese Sound. How to make Sage Cheese. How to make Cream Cheese. How to Make Butter. How to Preserve Butter. How to Preserve Butter for Winter the Best Way. How to Manage Cream for Whey Butter. How to scald Cream, as in the West of England. How to keep Milk and Cream. Gallino Curds and Whey, as in Italy. How to Choose Butter at Market. How to choose Eggs at Market, and to preserve them. COOKERY FOR THE SICK AND FOR THE POOR. A clear broth that will keep long. A quick made Broth. A very supporting Broth against any kind of weakness. A very nourishing Veal Broth. Broth of Beef, Mutton and Veal. Ratcliffs Restorative Pork Jelly. Panada, made in five minutes. Sippets when the stomach will not receive meat. How to mull wine. How to make Coffee. A very agreeable drink. A refreshing drink in a fever. A most Pleasant Drink. Soft and fine draught for those who are weak and have a cough. Cure for a recent cold or cough. Vinegar and Lemon Whey. Buttermilk, with Bread or Without. Cookery For the Poor. General remarks and hints. An excellent soup for the weakly. VARIOUS RECEIPTS AND DIRECTIONS TO SERVANTS. How to Make Soft Pomatum. How to cement Broken China. An excellent Stucco which will adhere to Wood-work. Masons washes for stucco. Roman Cement or Mortar, for outside plastering or brick work. How to take stains out of any kind of linen. How to make flannels keep their colour and not shrink. How to preserve furs and woolens from moths. How to dye the linings of furniture, &c. How to dye gloves to look like York tan or Limerie, according to the deepness of the dye. How to dye white gloves a beautiful purple. A liquor to wash old Deeds, &c. On Paper or Parchment, when the writing is obliterated, or when sunk to make it legible. How to prevent the Rot in sheep. How to prevent green Hay from firing. How to clean Calico Furniture when taken down for the summer. How to clean Plate. How to clean Looking-glasses. How to preserve gilding and clean it. How to clean paint. How to clean Paper hangings. How to give a fine colour Mahogany. How to take ink out of Mahogany. To clean floor cloths. How to dust carpets and floors. How to clean carpets. How to give to Boards a beautiful appearance. How to extract Oil from boards or stone. How to blacken the fronts of stone chimney pieces. How to take stains out of marble. How to take iron stains out of marble. How to preserve Irons from rust. How to take rust out of steel. How to clean the back of the Grate, the Inner Hearth and the fronts of Cast Iron Stoves. How to take the black off the bright Bars of polished stoves in a few minutes. How to clean tin covers and patent pewter Porter-pots. How to prevent the creaking of a door. A strong paste for Paper. Fine blacking for shoes. Remember folks, this is an 1862 original. This book is 159 years old. Please be sure to add me to your List of Favorite Sellers. Don’t miss out on any of my latest listings. NEETMOK BOOKS IS A REGISTERED MEMBER OF EBAYS VERO PROGRAM. When you prepare your listings you generally should use only material text, photographs, etc. And trademarks/names that you created or own yourself or licensed from the owners. Item description text; lists of contents, lists of illustrations/photos; scanned images, etc. UNAUTHORIZED USE OF ITEM DESCRIPTION TEXT INCLUDING SUMMARIES OF CONTENTS, ILLUSTRATIONS, ETC. PHOTOS OR OTHER PROPRIETARY INTELLECTUAL PROPERTY IS STRICTLY PROHIBITED AND WILL BE REPORTED TO EBAYS VERO DEPARTMENT FOR IMMEDIATE ACTION. Track Page Views With. Auctiva’s FREE Counter. The item “1862 ANTIQUE COOKBOOK Victorian Vintage Cookery RECIPES Pastry Game Beer Wine” is in sale since Sunday, September 12, 2021. This item is in the category “Books & Magazines\Antiquarian & Collectible”. The seller is “neetmok” and is located in South Salem, New York. 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• Year Printed: 1862
• Country/Region of Manufacture: United Kingdom
• Topic: Basic, General Cooking
• Binding: Hardcover
• Region: North America
• Author: By A Lady (Rundell)
• Subject: Cooking
• Original/Facsimile: Original
• Language: English
• Publisher: Milner & Sowerby
• Place of Publication: Halifax
• Special Attributes: Illustrated