Fine English Cookery or Chafing Dish Possibilities

Fine English Cookery

Author: Michael Smith

These recipes are taken from cookery books collected over many years and spanning several centuries.

English food has long been overshadowed by the cuisines of Continental Europe but now, with a new generation of chefs adding novel twists to traditional recipes, it is enjoying a renewed vitality and rerum to popularity. Michael Smith's highly acclaimed book is centered on recipes from the eighteenth century, before the Industrial Revolution wrought such dreadful damage to English cooking and the influx of French chefs after 1789 did so much to change culinary fashions.

Traditionally, English cooking is generous in its use of herbs and spices and adventurous in its combining of flavors. This collection contains such delights as mustard soup, baked sea bass with fennel, mushroom soup with madeira, salmon in red wine, butter'd oranges and a full range of potted meats and fishes. Based on the wide variety of ingredients found in a temperate climate, traditional English cookery was on occasion rich and heavy, but more often than not nutritious and healthy, as recipes for fried cucumber with dill, parsley soup, pippin pie and gooseberry and rosemary ice-cream all testify.

Interesting textbook: The Modern Presidency or No Place to Hide

Chafing Dish Possibilities

Author: Fannie Merritt Farmer

The grande dame of the Boston Cooking School delves into the history of this venerable cooking utensil including notes on the illustrious past of the chafing dish and recipes illustrating its many applications and virtues. From Fried Calf's Brains to Scotch Woodcock to Lemon Taffy -- everything that could be cooked elegantly at the table. Her recipes are clear and easy to follow. She seems to be as popular today as she was almost 100 years ago.

Table of Contents:

I.	Glimpses of Chafing Dishes in the Past	11
II.	Chafing Dish Suggestions	17
III.	Toast, Griddle Cakes, and Fritters	25
IV.	Eggs	31
V.	Oysters	43
VI.	Lobsters	53
VII.	Some Other Shell-Fish	61
VIII.	Fish Rechauffes	69
IX.	Beef	75
X.	Lamb and Mutton	83
XI.	Chicken	89
XII.	Sweetbreads	97
XIII.	With the Epicure	103
XIV.	Vegetables	117
XV.	Cheese Dishes	129
XVI.	Relishes and Sweets	135
XVII.	Candies	143
	Index	151