Numerical Methods for Engineers and Scientists

Using MATLAB® Ramin S. Esfandiari download

https://textbookfull.com/product/numerical-methods-for-engineers-
and-scientists-using-matlab-ramin-s-esfandiari/

Download more ebook from https://textbookfull.com

We believe these products will be a great fit for you. Click
the link to download now, or visit textbookfull.com
to discover even more!

Numerical Methods for Engineers and Scientists Using

MATLAB Second Edition Esfandiari

https://textbookfull.com/product/numerical-methods-for-engineers-
and-scientists-using-matlab-second-edition-esfandiari/

Applied Numerical Methods with MATLAB for Engineers and

Scientists Fourth Edition Steven C. Chapra Dr.

https://textbookfull.com/product/applied-numerical-methods-with-
matlab-for-engineers-and-scientists-fourth-edition-steven-c-
chapra-dr/

Essential MATLAB for Engineers and Scientists Hahn

https://textbookfull.com/product/essential-matlab-for-engineers-
and-scientists-hahn/

Essential MATLAB for engineers and scientists Hahn

https://textbookfull.com/product/essential-matlab-for-engineers-
and-scientists-hahn-2/
Essential MATLAB for engineers and scientists Hahn

https://textbookfull.com/product/essential-matlab-for-engineers-
and-scientists-hahn-3/

Numerical Methods for Engineers 8ed 2021 8th Edition

Chapra S

https://textbookfull.com/product/numerical-methods-for-
engineers-8ed-2021-8th-edition-chapra-s/

Essential MATLAB for engineers and scientists Sixth

Edition. Edition Hahn

https://textbookfull.com/product/essential-matlab-for-engineers-
and-scientists-sixth-edition-edition-hahn/

Variational methods for engineers with Matlab 1st

Edition Cursi

https://textbookfull.com/product/variational-methods-for-
engineers-with-matlab-1st-edition-cursi/

MATLAB Programming for Biomedical Engineers and

Scientists Andrew P. King And Paul Aljabar (Auth.)

https://textbookfull.com/product/matlab-programming-for-
biomedical-engineers-and-scientists-andrew-p-king-and-paul-
aljabar-auth/
Numerical Methods for
Engineers and Scientists
Using MATLAB®
Second Edition
Numerical Methods for
Engineers and Scientists
Using MATLAB®
Second Edition

Ramin S. Esfandiari, PhD

MATLAB ® is a trademark of The MathWorks, Inc. and is used with permission. The MathWorks does not warrant the
accuracy of the text or exercises in this book. This book’s use or discussion of MATLAB ® software or related products
does not constitute endorsement or sponsorship by The MathWorks of a particular pedagogical approach or particu-
lar use of the MATLAB ® software.

CRC Press
Taylor & Francis Group,
6000 Broken Sound Parkway NW, Suite 300,
Boca Raton, FL 33487-2742

© 2017 by Taylor & Francis Group, LLC

CRC Press is an imprint of Taylor & Francis Group, an Informa business

No claim to original U.S. Government works

Printed on acid-free paper

International Standard Book Number-13: 978-1-4987-7742-1 (Hardback)

This book contains information obtained from authentic and highly regarded sources. Reasonable efforts have been
made to publish reliable data and information, but the author and publisher cannot assume responsibility for the
validity of all materials or the consequences of their use. The authors and publishers have attempted to trace the
copyright holders of all material reproduced in this publication and apologize to copyright holders if permission to
publish in this form has not been obtained. If any copyright material has not been acknowledged please write and let
us know so we may rectify in any future reprint.

Except as permitted under U.S. Copyright Law, no part of this book may be reprinted, reproduced, transmitted, or
utilized in any form by any electronic, mechanical, or other means, now known or hereafter invented, including pho-
tocopying, microfilming, and recording, or in any information storage or retrieval system, without written permission
from the publishers.

For permission to photocopy or use material electronically from this work, please access www.copyright.com (http://
www.copyright.com/) or contact the Copyright Clearance Center, Inc. (CCC), 222 Rosewood Drive, Danvers, MA
01923, 978-750-8400. CCC is a not-for-profit organization that provides licenses and registration for a variety of users.
For organizations that have been granted a photocopy license by the CCC, a separate system of payment has been
arranged.

Trademark Notice: Product or corporate names may be trademarks or registered trademarks, and are used only for
identification and explanation without intent to infringe.

Library of Congress Cataloging–in–Publication Data

Names: Esfandiari, Ramin S., author.

Title: Numerical methods for engineers and scientists using MATLAB / Ramin
S. Esfandiari.
Description: Second edition. | Boca Raton : a CRC title, part of the Taylor &
Francis imprint, a member of the Taylor & Francis Group, the academic
division of T&F Informa, plc, [2017]
Identifiers: LCCN 2016039623 | ISBN 9781498777421 (hardback : alk. paper)
Subjects: LCSH: Engineering mathematics. | Numerical analysis.
Classification: LCC TA335 .E843 2017 | DDC 620.00285/53--dc23
LC record available at https://lccn.loc.gov/2016039623

Visit the Taylor & Francis Web site at

http://www.taylorandfrancis.com
and the CRC Press Web site at
http://www.crcpress.com
 To

My wife Haleh, my sisters Mandana and Roxana, and my parents to whom I owe everything
Contents

Preface .............................................................................................................................................xv
Acknowledgments ...................................................................................................................... xix
Author ........................................................................................................................................... xxi

1. Background and Introduction..............................................................................................1

Part 1: Background ..................................................................................................................1
1.1 Differential Equations ..................................................................................................1
1.1.1 Linear, First-Order ODEs ................................................................................1
1.1.2 Second-Order ODEs with Constant Coeficients ........................................2
1.1.2.1 Homogeneous Solution ...................................................................2
1.1.2.2 Particular Solution ...........................................................................3
1.1.3 Method of Undetermined Coeficients .........................................................3
1.2 Matrix Analysis ............................................................................................................. 4
1.2.1 Matrix Operations............................................................................................ 5
1.2.2 Matrix Transpose .............................................................................................5
1.2.3 Special Matrices ............................................................................................... 6
1.2.4 Determinant of a Matrix .................................................................................6
1.2.5 Properties of Determinant ..............................................................................6
1.2.5.1 Cramer’s Rule ....................................................................................7
1.2.6 Inverse of a Matrix ........................................................................................... 8
1.2.7 Properties of Inverse........................................................................................9
1.2.8 Solving a Linear System of Equations ..........................................................9
1.3 Matrix Eigenvalue Problem ......................................................................................... 9
1.3.1 Solving the Eigenvalue Problem .................................................................. 10
1.3.2 Similarity Transformation ............................................................................ 11
1.3.3 Matrix Diagonalization ................................................................................. 11
1.3.4 Eigenvalue Properties of Matrices ............................................................... 12
Part 2: Introduction to Numerical Methods ....................................................................... 12
1.4 Errors and Approximations....................................................................................... 12
1.4.1 Sources of Computational Error .................................................................. 12
1.4.2 Binary and Hexadecimal Numbers ............................................................ 13
1.4.3 Floating Point and Rounding Errors ........................................................... 13
1.4.4 Round-Off: Chopping and Rounding......................................................... 14
1.4.5 Absolute and Relative Errors ....................................................................... 15
1.4.6 Error Bound .................................................................................................... 16
1.4.7 Transmission of Error from a Source to the Final Result ......................... 16
1.4.8 Subtraction of Nearly Equal Numbers ....................................................... 17
1.5 Iterative Methods ........................................................................................................ 19
1.5.1 Fundamental Iterative Method .................................................................... 20
1.5.2 Rate of Convergence of an Iterative Method .............................................. 21
Problem Set (Chapter 1) ........................................................................................................22

2. Introduction to MATLAB® ................................................................................................. 27

2.1 MATLAB Built-In Functions ..................................................................................... 27

vii
viii Contents

2.1.1 Rounding Commands ................................................................................... 27

2.1.2 Relational Operators ...................................................................................... 28
2.1.3 Format Options .............................................................................................. 28
2.2 Vectors and Matrices .................................................................................................. 29
2.2.1 Linspace...........................................................................................................30
2.2.2 Matrices ........................................................................................................... 30
2.2.3 Determinant, Transpose, and Inverse ......................................................... 32
2.2.4 Slash Operators .............................................................................................. 33
2.2.5 Element-by-Element Operations .................................................................. 33
2.2.6 Diagonal Matrices and Diagonals of a Matrix...........................................34
2.3 Symbolic Math Toolbox .............................................................................................. 36
2.3.1 Anonymous Functions .................................................................................. 38
2.3.2 MATLAB Function ........................................................................................ 38
2.3.3 Differentiation ................................................................................................ 39
2.3.4 Partial Derivatives ......................................................................................... 40
2.3.5 Integration ....................................................................................................... 40
2.4 Program Flow Control................................................................................................ 41
2.4.1 for Loop ......................................................................................................... 41
2.4.2 The if Command ..........................................................................................42
2.4.3 while Loop ....................................................................................................43
2.5 Displaying Formatted Data .......................................................................................43
2.5.1 Differential Equations ...................................................................................44
2.6 Plotting ......................................................................................................................... 45
2.6.1 subplot .......................................................................................................... 45
2.6.2 Plotting Analytical Expressions .................................................................. 46
2.6.3 Multiple Plots.................................................................................................. 46
2.7 User-Deined Functions and Script Files ................................................................. 47
2.7.1 Setting Default Values for Input Variables ................................................. 49
2.7.2 Creating Script Files ...................................................................................... 50
Problem Set (Chapter 2) ........................................................................................................ 51

3. Numerical Solution of Equations of a Single Variable ................................................. 55

3.1 Numerical Solution of Equations .............................................................................. 55
3.2 Bisection Method ........................................................................................................ 55
3.2.1 MATLAB Built-In Function fzero ............................................................. 60
3.3 Regula Falsi Method (Method of False Position).................................................... 61
3.3.1 Modiied Regula Falsi Method ....................................................................64
3.4 Fixed-Point Method ....................................................................................................65
3.4.1 Selection of a Suitable Iteration Function ................................................... 66
3.4.2 A Note on Convergence ................................................................................ 67
3.4.3 Rate of Convergence of the Fixed-Point Iteration ...................................... 71
3.5 Newton’s Method (Newton–Raphson Method) ..................................................... 72
3.5.1 Rate of Convergence of Newton’s Method ................................................. 76
3.5.2 A Few Notes on Newton’s Method .............................................................77
3.5.3 Modiied Newton’s Method for Roots with Multiplicity
2 or Higher ...................................................................................................... 78
3.6 Secant Method ............................................................................................................. 81
3.6.1 Rate of Convergence of Secant Method ......................................................83
3.6.2 A Few Notes on Secant Method ..................................................................83
Contents ix

3.7 Equations with Several Roots....................................................................................83

3.7.1 Finding Roots to the Right of a Speciied Point.........................................83
3.7.2 Finding Several Roots in an Interval Using fzero ..................................84
Problem Set (Chapter 3) ........................................................................................................ 88

4. Numerical Solution of Systems of Equations ................................................................. 95

4.1 Linear Systems of Equations ..................................................................................... 95
4.2 Numerical Solution of Linear Systems..................................................................... 96
4.3 Gauss Elimination Method........................................................................................ 96
4.3.1 Choosing the Pivot Row: Partial Pivoting with Row Scaling ................. 98
4.3.2 Permutation Matrices .................................................................................... 99
4.3.3 Counting the Number of Operations........................................................ 102
4.3.3.1 Elimination.................................................................................... 102
4.3.3.2 Back Substitution .......................................................................... 103
4.3.4 Tridiagonal Systems .................................................................................... 103
4.3.4.1 Thomas Method ........................................................................... 104
4.3.4.2 MATLAB Built-In Function "\" ................................................. 106
4.4 LU Factorization Methods ....................................................................................... 107
4.4.1 Doolittle Factorization................................................................................. 107
4.4.2 Finding L and U Using Steps of Gauss Elimination ............................... 108
4.4.3 Finding L and U Directly............................................................................ 108
4.4.3.1 Doolittle’s Method to Solve a Linear System ............................ 110
4.4.3.2 Operations Count ......................................................................... 112
4.4.4 Cholesky Factorization ................................................................................ 112
4.4.4.1 Cholesky’s Method to Solve a Linear System........................... 113
4.4.4.2 Operations Count ......................................................................... 115
4.4.4.3 MATLAB Built-In Functions lu and chol ............................... 115
4.5 Iterative Solution of Linear Systems ....................................................................... 116
4.5.1 Vector Norms................................................................................................ 116
4.5.2 Matrix Norms ............................................................................................... 118
4.5.2.1 Compatibility of Vector and Matrix Norms ............................. 119
4.5.3 General Iterative Method ............................................................................ 120
4.5.3.1 Convergence of the General Iterative Method ......................... 120
4.5.4 Jacobi Iteration Method ............................................................................... 121
4.5.4.1 Convergence of the Jacobi Iteration Method ............................ 122
4.5.5 Gauss–Seidel Iteration Method .................................................................. 125
4.5.5.1 Convergence of the Gauss–Seidel Iteration Method ............... 127
4.5.6 Indirect Methods versus Direct Methods for Large Systems................ 130
4.6 Ill-Conditioning and Error Analysis ...................................................................... 131
4.6.1 Condition Number....................................................................................... 131
4.6.2 Ill-Conditioning ........................................................................................... 132
4.6.2.1 Indicators of Ill-Conditioning..................................................... 133
4.6.3 Computational Error ................................................................................... 133
4.6.3.1 Consequences of Ill-Conditioning ............................................. 135
4.6.4 Effects of Parameter Changes on the Solution ........................................ 136
4.7 Systems of Nonlinear Equations ............................................................................. 138
4.7.1 Newton’s Method for a System of Nonlinear Equations........................ 138
4.7.1.1 Newton’s Method for Solving a System of
Two Nonlinear Equations ........................................................... 138
x Contents

4.7.1.2
Newton’s Method for Solving a System of n Nonlinear
Equations ....................................................................................... 142
4.7.1.3 Convergence of Newton’s Method............................................. 142
4.7.2 Fixed-Point Iteration Method for a System of Nonlinear Equations .... 143
4.7.2.1 Convergence of the Fixed-Point Iteration Method................... 143
Problem Set (Chapter 4) ...................................................................................................... 146

5. Curve Fitting and Interpolation ...................................................................................... 161

5.1 Least-Squares Regression ........................................................................................ 161
5.2 Linear Regression...................................................................................................... 162
5.2.1 Deciding a “Best” Fit Criterion .................................................................. 163
5.2.2 Linear Least-Squares Regression............................................................... 164
5.3 Linearization of Nonlinear Data............................................................................. 167
5.3.1 Exponential Function .................................................................................. 167
5.3.2 Power Function ............................................................................................ 167
5.3.3 Saturation Function ..................................................................................... 168
5.4 Polynomial Regression ............................................................................................. 172
5.4.1 Quadratic Least-Squares Regression ........................................................ 174
5.4.2 Cubic Least-Squares Regression ................................................................ 176
5.4.3 MATLAB Built-In Functions Polyfit and Polyval ............................ 178
5.5 Polynomial Interpolation ......................................................................................... 179
5.5.1 Lagrange Interpolating Polynomials ........................................................ 180
5.5.2 Drawbacks of Lagrange Interpolation ...................................................... 183
5.5.3 Newton Divided-Difference Interpolating Polynomials ....................... 184
5.5.4 Special Case: Equally-Spaced Data ........................................................... 190
5.5.5 Newton Forward-Difference Interpolating Polynomials....................... 191
5.6 Spline Interpolation .................................................................................................. 193
5.6.1 Linear Splines ............................................................................................... 194
5.6.2 Quadratic Splines ......................................................................................... 195
5.6.2.1 Function Values at the Endpoints (2 Equations) ...................... 195
5.6.2.2 Function Values at the Interior Knots (2n − 2 Equations) ....... 196
5.6.2.3 First Derivatives at the Interior Knots (n − 1 Equations) ........ 196
5.6.2.4 Second Derivative at the Left Endpoint is Zero (1 Equation) ....196
5.6.3 Cubic Splines ................................................................................................ 198
5.6.3.1 Clamped Boundary Conditions ................................................. 199
5.6.3.2 Free Boundary Conditions .......................................................... 199
5.6.4 Construction of Cubic Splines: Clamped Boundary Conditions .......... 199
5.6.5 Construction of Cubic Splines: Free Boundary Conditions................... 204
5.6.6 MATLAB Built-In Functions interp1 and spline .............................. 205
5.6.7 Boundary Conditions .................................................................................. 207
5.6.8 Interactive Curve Fitting and Interpolation in MATLAB ...................... 208
5.7 Fourier Approximation and Interpolation ............................................................ 209
5.7.1 Sinusoidal Curve Fitting ............................................................................. 209
5.7.1.1 Fourier Approximation ............................................................... 210
5.7.1.2 Fourier Interpolation ................................................................... 210
5.7.2 Linear Transformation of Data .................................................................. 210
5.7.3 Discrete Fourier Transform ........................................................................ 215
5.7.4 Fast Fourier Transform................................................................................ 216
5.7.4.1 Sande–Tukey Algorithm (N = 2p, p = integer) ........................... 217
Contents xi

5.7.4.2 Case Study: N = 23 = 8 .................................................................. 218

5.7.4.3 Cooley–Tukey Algorithm (N = 2p, p = integer) .......................... 219
5.7.5 MATLAB Built-In Function fft ................................................................ 220
5.7.5.1 Interpolation Using fft .............................................................. 220
Problem Set (Chapter 5) ......................................................................................................223

6. Numerical Differentiation and Integration .................................................................. 249

6.1 Numerical Differentiation ....................................................................................... 249
6.2 Finite-Difference Formulas for Numerical Differentiation................................. 249
6.2.1 Finite-Difference Formulas for the First Derivative ............................... 250
6.2.1.1 Two-Point Backward Difference Formula ................................ 250
6.2.1.2 Two-Point Forward Difference Formula ................................... 251
6.2.1.3 Two-Point Central Difference Formula ..................................... 251
6.2.1.4 Three-Point Backward Difference Formula ............................. 252
6.2.1.5 Three-Point Forward Difference Formula ................................ 253
6.2.2 Finite-Difference Formulas for the Second Derivative...........................254
6.2.2.1 Three-Point Backward Difference Formula .............................254
6.2.2.2 Three-Point Forward Difference Formula ................................254
6.2.2.3 Three-Point Central Difference Formula .................................. 255
6.2.2.4 Summary of Finite-Difference Formulas for First to
Fourth Derivatives ....................................................................... 256
6.2.3 Estimate Improvement: Richardson’s Extrapolation .............................. 256
6.2.4 Richardson’s Extrapolation for Discrete Sets of Data ............................. 259
6.2.5 Derivative Estimates for Non-Evenly Spaced Data................................. 259
6.2.6 MATLAB Built-In Functions diff and polyder ................................... 260
6.3 Numerical Integration: Newton–Cotes Formulas ................................................ 261
6.3.1 Newton–Cotes Formulas ............................................................................ 262
6.3.2 Rectangular Rule ......................................................................................... 262
6.3.2.1 Composite Rectangular Rule ...................................................... 262
6.3.3 Error Estimate for Composite Rectangular Rule..................................... 264
6.3.4 Trapezoidal Rule .......................................................................................... 266
6.3.4.1 Composite Trapezoidal Rule....................................................... 267
6.3.4.2 Error Estimate for Composite Trapezoidal Rule ...................... 267
6.3.5 Simpson’s Rules ............................................................................................ 269
6.3.5.1 Simpson’s 1/3 Rule ....................................................................... 269
6.3.5.2 Composite Simpson’s 1/3 Rule ................................................... 270
6.3.5.3 Error Estimate for Composite Simpson’s 1/3 Rule .................. 270
6.3.5.4 Simpson’s 3/8 Rule ....................................................................... 271
6.3.5.5 Composite Simpson’s 3/8 Rule ................................................... 272
6.3.5.6 Error Estimate for Composite Simpson’s 3/8 Rule .................. 273
6.3.6 MATLAB Built-In Functions quad and trapz ....................................... 273
6.4 Numerical Integration of Analytical Functions: Romberg Integration,
Gaussian Quadrature ............................................................................................... 275
6.4.1 Romberg Integration ................................................................................... 275
6.4.1.1 Richardson’s Extrapolation ......................................................... 275
6.4.1.2 Romberg Integration .................................................................... 278
6.4.2 Gaussian Quadrature .................................................................................. 280
6.5 Improper Integrals .................................................................................................... 285
Problem Set (Chapter 6) ...................................................................................................... 286
xii Contents

7. Numerical Solution of Initial-Value Problems ............................................................. 301

7.1 Introduction ............................................................................................................... 301
7.2 One-Step Methods .................................................................................................... 301
7.3 Euler’s Method........................................................................................................... 302
7.3.1 Error Analysis for Euler’s Method ............................................................305
7.3.2 Calculation of Local and Global Truncation Errors ................................305
7.3.3 Higher-Order Taylor Methods ................................................................... 307
7.4 Runge–Kutta Methods .............................................................................................309
7.4.1 Second-Order Runge–Kutta (RK2) Methods ........................................... 310
7.4.1.1 Improved Euler’s Method ........................................................... 311
7.4.1.2 Heun’s Method ............................................................................. 311
7.4.1.3 Ralston’s Method .......................................................................... 312
7.4.1.4 Graphical Representation of Heun’s Method ........................... 312
7.4.2 Third-Order Runge–Kutta (RK3) Methods .............................................. 315
7.4.2.1 The Classical RK3 Method .......................................................... 315
7.4.2.2 Heun’s RK3 Method ..................................................................... 315
7.4.3 Fourth-Order Runge–Kutta (RK4) Methods ............................................ 316
7.4.3.1 The Classical RK4 Method .......................................................... 317
7.4.4 Higher-Order Runge–Kutta Methods ...................................................... 319
7.4.5 Selection of Optimal Step Size: Runge–Kutta Fehlberg (RKF)
Method .......................................................................................................... 320
7.4.5.1 Adjustment of Step Size .............................................................. 321
7.5 Multistep Methods.................................................................................................... 322
7.5.1 Adams–Bashforth Method ......................................................................... 323
7.5.1.1 Second-Order Adams–Bashforth Formula............................... 324
7.5.1.2 Third-Order Adams–Bashforth Formula ................................. 324
7.5.1.3 Fourth-Order Adams–Bashforth Formula ............................... 324
7.5.2 Adams–Moulton Method ........................................................................... 325
7.5.2.1 Second-Order Adams–Moulton Formula ................................. 326
7.5.2.2 Third-Order Adams–Moulton Formula ................................... 326
7.5.2.3 Fourth-Order Adams–Moulton Formula ................................. 326
7.5.3 Predictor–Corrector Methods .................................................................... 326
7.5.3.1 Heun’s Predictor–Corrector Method ......................................... 327
7.5.3.2 Adams–Bashforth–Moulton (ABM)
Predictor–Corrector Method ...................................................... 327
7.6 Systems of Ordinary Differential Equations ........................................................ 330
7.6.1 Transformation into a System of First-Order ODEs................................ 330
7.6.1.1 State Variables ............................................................................... 330
7.6.1.2 Notation ......................................................................................... 330
7.6.1.3 State-Variable Equations .............................................................. 330
7.6.2 Numerical Solution of a System of First-Order ODEs ............................ 332
7.6.2.1 Euler’s Method for Systems ........................................................ 332
7.6.2.2 Heun’s Method for Systems ........................................................ 335
7.6.2.3 Classical RK4 Method for Systems ............................................ 336
7.7 Stability .......................................................................................................................340
7.7.1 Euler’s Method ............................................................................................. 341
7.7.2 Euler’s Implicit Method............................................................................... 341
7.8 Stiff Differential Equations ......................................................................................343
7.9 MATLAB Built-In Functions for Solving Initial-Value Problems.......................345
Contents xiii

7.9.1 Non-Stiff Equations .....................................................................................345

7.9.2 A Single First-Order IVP.............................................................................345
7.9.3 Setting ODE Solver Options ....................................................................... 347
7.9.4 A System of First-Order IVPs .....................................................................348
7.9.5 Stiff Equations .............................................................................................. 349
Problem Set (Chapter 7) ...................................................................................................... 350

8. Numerical Solution of Boundary-Value Problems ...................................................... 367

8.1 Second-Order BVP .................................................................................................... 367
8.2 Boundary Conditions ............................................................................................... 367
8.3 Higher-Order BVP .................................................................................................... 368
8.4 Shooting Method....................................................................................................... 368
8.5 Finite-Difference Method......................................................................................... 374
8.5.1 Boundary-Value Problems with Mixed Boundary Conditions ............. 379
8.6 MATLAB Built-In Function bvp4c for Boundary-Value Problems ................... 381
8.6.1 Second-Order BVP ....................................................................................... 382
Problem Set (Chapter 8) ...................................................................................................... 386

9. Matrix Eigenvalue Problem .............................................................................................. 393

9.1 Matrix Eigenvalue Problem ..................................................................................... 393
9.2 Power Method: Estimation of the Dominant Eigenvalue ................................... 393
9.2.1 Different Cases of Dominant Eigenvalue ................................................. 395
9.2.2 Algorithm for the Power Method .............................................................. 395
9.3 Inverse Power Method: Estimation of the Smallest Eigenvalue ......................... 398
9.4 Shifted Inverse Power Method: Estimation of the Eigenvalue
Nearest a Speciied Value......................................................................................... 399
9.4.1 Notes on the Shifted Inverse Power Method ...........................................400
9.5 Shifted Power Method.............................................................................................. 401
9.5.1 Strategy to Estimate All Eigenvalues of a Matrix ................................... 401
9.6 MATLAB Built-In Function eig ............................................................................. 403
9.7 Delation Methods .................................................................................................... 403
9.7.1 Wielandt’s Delation Method .....................................................................404
9.7.2 Delation Process..........................................................................................405
9.8 Householder Tridiagonalization and QR Factorization Methods ..................... 407
9.8.1 Householder’s Tridiagonalization Method
(Symmetric Matrices) ..................................................................................408
9.8.2 Determination of Symmetric Orthogonal Pk (k = 1,2, … , n − 2) ............ 409
9.8.3 QR Factorization Method ........................................................................... 411
9.8.4 Determination of Qk and R k Matrices ....................................................... 412
9.8.5 Structure of Lk (k = 2,3,…, n)........................................................................ 412
9.9 MATLAB Built-In Function qr ............................................................................... 413
9.10 A Note on the Terminating Condition Used in HouseholderQR .................... 414
9.11 Transformation to Hessenberg Form (Nonsymmetric Matrices)....................... 417
Problem Set (Chapter 9) ...................................................................................................... 418

10. Numerical Solution of Partial Differential Equations ...............................................423

10.1 Introduction ...............................................................................................................423
10.2 Elliptic Partial Differential Equations .................................................................... 424
10.2.1 Dirichlet Problem ......................................................................................... 424
xiv Contents

10.2.2 Alternating Direction Implicit (ADI) Methods........................................ 428

10.2.2.1 Peaceman–Rachford Alternating Direction
Implicit (PRADI) Method ............................................................ 429
10.2.3 Neumann Problem ...................................................................................... 433
10.2.3.1 Existence of a Solution for the Neumann Problem ................. 435
10.2.4 Mixed Problem ............................................................................................. 436
10.2.5 More Complex Regions ............................................................................... 437
10.3 Parabolic Partial Differential Equations ................................................................440
10.3.1 Finite-Difference Method ...........................................................................440
10.3.1.1 Stability and Convergence of the Finite-Difference
Method ....................................................................................... 441
10.3.2 Crank–Nicolson Method .............................................................................443
10.3.2.1 Crank–Nicolson (CN) Method versus Finite-Difference
(FD) Method ..................................................................................446
10.4 Hyperbolic Partial Differential Equations ............................................................448
10.4.1 Starting the Procedure ................................................................................ 449
Problem Set (Chapter 10) .................................................................................................... 452

Index ............................................................................................................................................. 461

Preface

It has been nearly 4 years since the irst edition of Numerical Methods for Engineers and
Scientists Using MATLAB® was published. During this time, most of the material in the
irst edition has been rigorously class tested, resulting in many enhancements and modii-
cations to make the new edition even more effective and user-friendly.
As in the irst edition, the primary objective of this book is to provide the reader
with a broad knowledge of the fundamentals of numerical methods utilized in various
disciplines in engineering and science. The powerful software MATLAB is introduced
at the outset and is assimilated throughout the book to perform symbolic, graphical, and
numerical tasks. The textbook, written at the junior/senior level, methodically covers a
wide array of techniques ranging from curve itting a set of data to numerically solving
initial- and boundary-value problems. Each method is accompanied by at least one fully
worked-out example, followed by either a user-deined function or a MATLAB script ile.
MATLAB built-in functions are also presented for each main topic covered.
This book consists of 10 chapters. Chapter 1 presents the necessary background material
and is divided into two parts: (1) differential equations, matrix analysis, and the matrix
eigenvalue problem, and (2) computational errors, approximations, iterative methods, and
rates of convergence.
Chapter 2 gives an in-depth introduction to the essentials of MATLAB as related
to numerical methods. The chapter addresses fundamental features such as built-in
functions and commands, formatting options, vector and matrix operations, program low
control, symbolic operations, and plotting capabilities. The reader also learns how to write
a user-deined function or a MATLAB script ile to perform speciic tasks.
Chapters 3 and 4 introduce numerical methods for solving equations. Chapter 3 focuses
on inding roots of equations of a single variable, while Chapter 4 covers methods for
solving linear and nonlinear systems of equations.
Chapter 5 is completely devoted to curve itting and interpolation techniques, includ-
ing the fast Fourier transform (FFT). Chapter 6 covers numerical differentiation and
integration methods. Chapters 7 and 8 present numerical methods for solving initial-value
problems and boundary-value problems, respectively.
Chapter 9 covers the numerical solution of the matrix eigenvalue problem, which entails
techniques to approximate a few or all eigenvalues of a matrix.
Chapter 10 presents numerical methods for solving elliptic, parabolic, and hyperbolic
partial differential equations, speciically those that frequently arise in engineering and
science.

Pedagogy of the Book

The book is written in a user-friendly fashion that intends to make the material easy to
follow and understand by the reader. The topics are presented systematically using the
following format:

xv
xvi Preface

• Each newly introduced method is accompanied by at least one fully worked-out

example showing all details.
• This is followed by a user-deined function, or a script ile, that utilizes the method
to perform a desired task.
• The hand-calculated results are then conirmed through the execution of the user-
deined function or the script ile.
• When available, built-in functions are executed for reconirmation.
• Plots are regularly generated to shed light on the accuracy and implication of the
numerical results.

Exercises
A large set of exercises, of various levels of dificulty, appears at the end of each chapter
and can be worked out either using a

Hand calculator, or
MATLAB.

In many instances, the reader is asked to prepare a user-deined function, or a script

ile, that implements a speciic technique. In many cases, these require simple revisions to
those already presented in the chapter.

Ancillary Material
The following will be provided to the instructors adopting the book:

• An instructor’s solutions manual (in PDF format), featuring complete solution

details of all exercises, prepared by the author.
• A web download containing all user-deined functions used throughout
the book, available at https://www.crcpress.com/Numerical-Methods-for-
Engineers-and-Scientists-Using-MATLAB-Second-Edition/Esfandiari/p/
book/9781498777421.

New to This Edition

• Chapter 2 (Introduction to MATLAB) has been extensively reinforced so that it
now covers virtually all features of MATLAB that are consistently used through-
out the book.
Preface xvii

• Many of the user-deined functions have been revised to become more robust and
versatile.
• Several worked-out examples have been either entirely changed or modiied to
illustrate the important details of the methods under consideration.
• A large proportion of the end-of-chapter exercises have been carefully revamped
so that not only their objectives are clear to the reader, but also they better repre-
sent a wide spectrum of the ideas presented in each chapter.

Ramin S. Esfandiari, PhD

June 2016

MATLAB® is a registered trademark of The MathWorks, Inc. For product information,

please contact:

The MathWorks, Inc.

3 Apple Hill Drive
Natick, MA 01760-2098
USA
Tel: 508-647-7000
Fax: 508-647-7001
E-mail: info@mathworks.com
Web: www.mathworks.com
Acknowledgments

The author expresses his deep gratitude to Jonathan Plant (senior editor, Mechanical,
Aerospace, Nuclear and Energy Engineering) at Taylor & Francis/CRC Press for his assis-
tance during various stages of the development of this project. The author also appreciates
feedback from his students, as well as professors who used the irst edition of the book in
helping make the second edition as comprehensive and user-friendly as possible.

xix
Author

Dr. Ramin Esfandiari is a professor of mechanical and aerospace engineering at California

State University, Long Beach (CSULB), where he has served as a faculty member since 1989.
He earned his BS in mechanical engineering, and MA and PhD in applied mathematics
(optimal control), all from the University of California, Santa Barbara.
He has authored several refereed research papers in high-quality engineering and scien-
tiic journals, including Journal of Optimization Theory and Applications, Journal of Sound and
Vibration, Optimal Control Applications and Methods, and ASME Journal of Applied Mechanics.
Dr. Esfandiari is the author of Modeling and Analysis of Dynamic Systems, second edition
(CRC Press, 2014, with Dr. Bei Lu), Applied Mathematics for Engineers, ifth edition (Atlantis,
2013), MATLAB Manual for Advanced Engineering Mathematics (Atlantis, 2007), and Matrix
Analysis and Numerical Methods for Engineers (Atlantis, 2007). He was one of the select
few contributing authors for the 2009 edition of Springer-Verlag Mechanical Engineering
Handbook, and the coauthor (with Dr. H.V. Vu) of Dynamic Systems: Modeling and Analysis
(McGraw-Hill, 1997).
Professor Esfandiari is the recipient of several teaching and research awards, includ-
ing two Meritorious Performance and Professional Promise Awards, TRW Excellence in
Teaching and Scholarship Award, and the Distinguished Faculty Teaching Award.

xxi
1
Background and Introduction

This chapter is divided into two parts. In Part 1, a review of some essential mathematical
concepts as related to differential equations and matrix analysis is presented. In Part 2,
fundamentals of numerical methods, such as sources of computational errors, as well as
iterations and rates of convergence are introduced. The materials presented here will be
fully integrated throughout the book.

Part 1: Background

1.1 Differential Equations

Differential equations are divided into two main groups: ordinary differential equations
(ODEs) and partial differential equations (PDEs). An equation involving an unknown
function and one or more of its derivatives is called a differential equation. When there is
only one independent variable, the equation is called an ODE. If the unknown function is
a function of several independent variables, the equation is a PDE. For example, 2xɺ + x = e − t
is an ODE involving the unknown function x(t), its irst derivative with respect to t, as well
as a given function e−t. Similarly, txɺɺ − x 2 xɺ = sin t is an ODE relating x(t) and its irst and sec-
ond derivatives with respect to t, as well as the function sin t. The derivative of the highest
order of the unknown function with respect to the independent variable is the order of
the ODE. For instance, 2xɺ + x = e − t is of order 1, while txɺɺ − x 2 xɺ = sin t is of order 2. PDEs are
discussed in Chapter 10.
Consider an nth-order ODE in the form

an x( n ) + an−1x( n−1) + ⋯ + a1xɺ + a0 x = F(t) (1.1)

where x = x(t) and x(n) = dnx/dtn. If all coeficients a0, a1, … , an are either constants or func-
tions of the independent variable t, then the ODE is linear. Otherwise, it is nonlinear. If
F(t) ≡ 0, the ODE is homogeneous. Otherwise, it is nonhomogeneous. Therefore 2xɺ + x = e − t
ɺɺ − x 2 xɺ = sin t is nonlinear, and both are nonhomogeneous.
is linear, tx

1.1.1 Linear, First-Order ODEs

A linear, irst-order ODE can be expressed as

Divide by a1
a1xɺ + a0 x = F(t) ⇒ xɺ + g(t)x = f (t) (1.2)

1
2 Numerical Methods for Engineers and Scientists Using MATLAB®, Second Edition

A general solution for Equation 1.2 is obtained as

x(t) = e − h  e h f (t)dt + c  , h(t) = g(t)dt , c = const

 ∫  ∫ (1.3)

A particular solution is obtained when an initial condition is prescribed. Assuming t0 is

the initial value of t, a irst-order initial-value problem (IVP) is described as

xɺ + g(t)x = f (t), x(t0 ) = x0

EXAMPLE 1.1: LINEAR, FIRST-ORDER IVP

Find the particular solution of the following IVP:

3 xɺ + 2x = e − t/2 , x(0) = 1
3

Solution
We irst rewrite the ODE is the standard form of Equation 1.2, as xɺ + 32 x = 31 e − t/2 so that
g(t) = 32 , f (t) = 31 e − t/2 . By Equation 1.3, a general solution is obtained as

dt = 32 t , x(t) = e −2t/3  e 2t/3 31 e − t/2 dt + c  = 2e − t/2 + ce −2t/3

h=
∫ 2
3
 ∫ 

Applying the initial condition, we ind

x(0) = 2 + c = 1
3 ⇒ c = − 35

Therefore,

x(t) = 2e − t/2 − 35 e −2t/3

1.1.2 Second-Order ODEs with Constant Coefficients

A second-order ODE in the standard form, with constant coeficients, is expressed as

xɺɺ + a1xɺ + a0 x = f (t), a1 , a0 = const (1.4)

The corresponding second-order IVP consists of Equation 1.4 accompanied by two ini-
tial conditions. A general solution of Equation 1.4 is a superposition of the homogeneous
solution xh(t) and the particular solution xp(t).

1.1.2.1 Homogeneous Solution

The homogeneous solution is the solution of the homogeneous equation

xɺɺ + a1xɺ + a0 x = 0 (1.5)

Background and Introduction 3

Assuming a solution in the form x(t) = eλt, with λ to be determined, substituting into
Equation 1.5, and using the fact that eλt ≠ 0, we ind

λ 2 + a1λ + a0 = 0

This is known as the characteristic equation. The solution of Equation 1.5 is determined
according to the nature of the two roots of the characteristic equation of the ODE. These
roots, labeled λ1 and λ2, are called the characteristic values.

1. When λ1 ≠ λ2 (real), the homogeneous solution is

x h (t) = c1e λ1t + c2e λ 2t

2. When λ1 = λ2, we have

x h (t) = c1e λ1t + c2te λ1t

3. When λ 1 = λ 2 (complex conjugates), and λ1 = σ + iω, we ind

x h (t) = e σt (c1 cos ωt + c2 sin ωt)

EXAMPLE 1.2: HOMOGENEOUS, SECOND-ORDER

ODE WITH CONSTANT COEFFICIENTS
Find a general solution of

x + 5xɺ + 4 x = 0
ɺɺ

Solution
The characteristic equation is formed as λ2 + 5λ + 4 = 0 so that the characteristic values
are λ1 = −1, λ2 = −4, and

x(t) = c1e − t + c2 e −4t

1.1.2.2 Particular Solution

The particular solution of Equation 1.4 is determined by the function f(t) and how it is
related to the independent functions that constitute the homogeneous solution. The par-
ticular solution is obtained by the method of undetermined coeficients. This method is
limited in its applications only to cases where f(t) is a polynomial, an exponential function,
a sinusoidal function, or any of their combinations.

1.1.3 Method of Undetermined Coefficients

Table 1.1 lists different scenarios and the corresponding recommended xp(t). These recom-
mended forms are subject to modiication in some special cases as follows. If xp(t) contains
a term that coincides with a solution of the homogeneous equation, and that the solution
4 Numerical Methods for Engineers and Scientists Using MATLAB®, Second Edition

TABLE 1.1
Method of Undetermined Coeficients
Term in f(t) Recommended xp(t)
n
Ant + An−1t n−1 + … + A1t + A0 Knt + Kn−1tn−1 + … + K1t + K0
n

Aeat Keat
A cos αt or A sin αt K1 cos αt + K2 sin αt
Aeat cos αt or Aeat sin αt eat(K1 cos αt + K2 sin αt)

corresponds to a non-repeated characteristic value, then the recommended xp(t) must be

multiplied by t. If the said characteristic value is repeated, then xp(t) is multiplied by t2.

EXAMPLE 1.3: SECOND-ORDER IVP

Solve the following second-order IVP:

xɺɺ + 5xɺ + 4 x = 14 e − t , x(0) = 0, xɺ (0) = − 61

Solution
The homogeneous solution was previously found in Example 1.2, as xh(t) = c1e−t + c2e−4t.
−t
Since f (t) = 14 e , Table 1.1 recommends xp(t) = Ke−t. However, e−t is one of the indepen-
dent functions in the homogeneous solution, thus xp(t) must be modiied. Since e−t is
associated with a non-repeated characteristic value (λ = −1), we multiply the recom-
mended xp(t) by t to obtain xp(t) = Kte−t. Substitution into the ODE, and collecting like
terms, yields

3Ke − t = 14 e − t ⇒ K= 1
12 ⇒ x p (t) = 1
12 te − t

Therefore, a general solution is formed as x(t) = c1e − t + c2 e −4t + 121 te − t . Applying the ini-
tial conditions,

c1 + c2 = 0 Solve c1 = − 121
⇒
−c1 − 3c2 + 121 = − 61 c2 = 121

Therefore, x(t) = 1
12 (e −4t − e − t + te − t ) .

1.2 Matrix Analysis

An n-dimensional vector v is an ordered set of n scalars, written as

 v1 
v 
 2
v= 
…
vn 
Background and Introduction 5

where each vi (i = 1, 2, …, n) is a component of vector v. A matrix is a collection of numbers

(real or complex) or possibly functions, arranged in a rectangular array and enclosed by
square brackets. Each of the elements in a matrix is called an entry of the matrix. The
horizontal and vertical levels are the rows and columns of the matrix, respectively. The
number of rows and columns of a matrix determine its size. If a matrix A has m rows and
n columns, then its size is m × n. A matrix is called square if the number of its rows and
columns are the same. Otherwise, it is rectangular. Matrices are denoted by bold-faced
capital letters, such as A. The abbreviated form of an m × n matrix is

A = [aij ]m× n

where aij is known as the (i, j) entry of A, located at the intersection of the ith row and the
jth column of A. For instance, a32 is the entry at the intersection of the third row and the
second column of A. In a square matrix An×n, the elements a11, a22, … , ann are the diagonal
entries.
Two matrices A = [aij] and B = [bij] are equal if they have the same size and the same
respective entries. A submatrix of A is generated by deleting some rows and/or columns
of A.

1.2.1 Matrix Operations

The sum of A = [aij]m×n and B = [bij]m×n is

C = [cij ]m× n = [aij + bij ]m× n

The product of a scalar k and matrix A = [aij]m×n is

kA = [kaij ]m× n

Consider A = [aij]m×n and B = [bij]n×p so that the number of columns of A is equal to the
number of rows of B. Then, their product C = AB is m × p whose entries are obtained as

cij = ∑a b ,
k =1
ik kj i = 1, 2, …, m, j = 1, 2, … , p

1.2.2 Matrix Transpose

Given Am×n, its transpose, denoted by AT, is an n × m matrix such that its irst row is the
irst column of A, its second row is the second column of A, and so on. Provided all matrix
operations are valid,

(A + B)T = AT + BT

(kA)T = kAT , k = scalar

(AB)T = BT AT
6 Numerical Methods for Engineers and Scientists Using MATLAB®, Second Edition

1.2.3 Special Matrices

A square matrix A = [aij]n×n is symmetric if AT = A, and skew-symmetric if AT = −A. It is
upper triangular if aij = 0 for all i > j, that is, all entries below the main diagonal are zeros.
It is lower triangular if aij = 0 for all i < j, that is, all elements above the main diagonal are
zeros. It is diagonal if aij = 0 for all i ≠ j. In the upper and lower triangular matrices, the
diagonal elements may be all zeros. However, in a diagonal matrix, at least one diagonal
entry must be nonzero. The n × n identity matrix, denoted by I, is a diagonal matrix whose
every diagonal entry is equal to 1.

1.2.4 Determinant of a Matrix

The determinant of a square matrix A = [aij]n×n is a real scalar denoted by |A| or det(A). For
n ≥ 2, the determinant may be calculated using any row or column—with preference given
to the row or column with the most zeros. Using the ith row, the determinant is found as

A= ∑ a (−1)
k =1
ik
i+ k
Mik , i = 1, 2, … , n (1.6)

In Equation 1.6, Mik is the minor of the entry aik, deined as the determinant of the
(n−1) × (n−1) submatrix of A obtained by deleting the ith row and the kth column of A.
The quantity (−1)i+k Mik is the cofactor of aik and is denoted by Cik. Also note that (−1)i+k is
responsible for whether a term is multiplied by +1 or −1. A square matrix is non-singular
if its determinant is nonzero. Otherwise, it is called singular.

EXAMPLE 1.4: DETERMINANT

Calculate the determinant of

 −1 −2 1 −3 
2 0 1 4 
A=
 −1 1 5 2
 
 3 −4 2 3 

Solution
We will use the second row since it contains a zero entry.

−2 1 −3 −1 −2 −3 −1 −2 1
A = −2 1 5 2 − −1 1 2 + 4 −1 1 5 = −2(−99) − (−32) + 4(−55) = 10
−4 2 3 3 −4 3 3 −4 2

Note that each of the individual 3 × 3 determinants is calculated via Equation 1.6.

1.2.5 Properties of Determinant

• The determinant of a matrix product is the product of individual determinants:

|AB| = |A||B|.
Background and Introduction 7

• The determinant of a matrix and its transpose are the same: |AT| = |A|.
• The determinant of a lower triangular, upper triangular, or diagonal matrix is the
product of the diagonal entries.
• If any rows or columns of A are linearly dependent, then |A| = 0.

1.2.5.1 Cramer’s Rule

Consider a linear system of n algebraic equations in n unknowns x1, x2, …, xn in the form

 a11x1 + a12 x2 + ⋯ + a1n xn = b1

 a x + a x +⋯+ a x = b
 21 1 22 2 2n n 2
 (1.7)
 ⋯
 an1x1 + an 2 x2 + ⋯ + ann xn = bn

where aij (i, j = 1, 2, …, n) and bi (i = 1, 2, …, n) are known constants, and aij’s are the coef-
icients. Equation 1.7 can be expressed in matrix form, as

Ax = b

with

 a11 a12 … a1n   x1   b1 

a a22 … 
a2 n    b 
 x2   2
A=
21
, x=  , b= 
… … … …  …  …
   xn  bn 
 an1 an 2 … ann  n× n n ×1 n ×1

Assuming A is non-singular, each unknown xk (k = 1, 2, …, n) is uniquely determined via

∆k
xk =
∆

where determinants Δ and Δk are described as

kth column off ∆

a11 a12 … a1n a11 … b1 … a1n

a21 a22 … a2 n a21 … b2 … a2 n
∆= , ∆k = … … … … …
… … … …
an 1 an 2 … ann … … … … …
an 1 … bn … ann

EXAMPLE 1.5: CRAMER’S RULE

Solve the following system using Cramer’s rule:

2 3 −1  x1  −3 
    
 −1 2 1   x2  = −6 
 1 −3 −2   x3   9 
Exploring the Variety of Random
Documents with Different Content
 THE
ART of COOKERY.
Beef Stock.

Cut chuck beef into pieces, put it into a pot, set it on the fire, with a
sufficient quantity of water to cover it. When it boils skim it clean;
add a bunch of parsley and thyme, cleaned carrots, leeks, onions,
turnips, celery, and a little salt. Let the meat boil till tender, skim off
the fat, then strain it through a fine hair sieve.

Veal Stock, for Soups.

Take a leg of veal and some lean ham, cut them into pieces, put
them into a pan with a quart of water, some peeled carrots, turnips,
onions, leeks, and celery; draw them down till nearly tender, but of
no colour; then add a sufficient quantity of beef stock to cover the
ingredients, boil all together one hour, skim it free from fat, and
strain it. Some game drawn down with it will make it excellent.
N. B. I have directed the veal stock not to be drawn down to a
colour, as in that state it will answer two purposes; first, for white
soups; and, secondly, as it might be coloured with a bright liquid to
any height, which will be directed for gravy soups. It frequently
happens, likewise, that, if not strictly attended to, it will burn.

Consumé, or the Essence of Meat.

Reduce veal stock to a good consistence, but be careful not to let it
colour.
 Cullis, or a thick Gravy.
Take slices of ham, veal, celery, carrots, turnips, onions, leeks, a
small bunch of sweet herbs, some allspice, black pepper, mace, a
piece of lemon-peel, and two bay leaves; put them into a pan with a
quart of water, and draw them down till of a light brown colour, but
be careful not to let it burn; then discharge it with beef stock. When
it boils, skim it very clean from fat, and thicken it with flour and
water, or flour and butter passed. Let it boil gently three quarters of
an hour; season it to the palate with cayenne pepper, lemon juice,
and salt; strain it through a tamis cloth or sieve, and add a little
liquid of colour, which may be made as in the following receipt.

Liquid of Colour for Sauces, &c.

Put a quarter of a pound of the best brown sugar into a frying pan
very clean from grease, and half a gill of water; set it over a gentle
fire, stirring it with a wooden spoon till it is thoroughly burnt and of
a good bright colour, then discharge it with water; when it boils skim
it and strain it. Put it by for use in a vessel close covered.

Benshamelle.
Take white veal, lean ham, turnips, celery, onions cut in pieces, a
blade of mace, a little whole white pepper; sweat them down till
three parts tender, then discharge it with beef stock. Let it boil, skim
it clean, and thicken with flour and water, or flour and butter passed;
add to it a sufficient quantity of cream to make it quite white. Let it
simmer gently half an hour, and strain it through a tamis cloth.
N. B. Let it be of the thickness of light batter.

To make a passing of Flour and Butter for Cullis or Benshamelle.

Put fresh butter into a stewpan over a fire, when it is melted add a
sufficient quantity of sifted flour to make it into a paste, and mix
them together with a whisk over a very slow fire for ten minutes.

Soup a la Reine.
Take three quarts of veal stock with a blade of mace boiled in it; then
strain it to the crumb of four penny french rolls, three quarters of a
pound of sweet almonds blanched and pounded very fine, likewise
the white meat of dressed fowl pounded. Let all simmer together for
ten minutes, and rub them through a tamis cloth till the soup is of a
proper thickness; season it to the palate with salt; make it boil, and
serve it up with a gill of cream in it.

Crayfish Soup.
Take three quarts of veal stock, the crumb of four penny french rolls,
the meats of a hen lobster, and half a hundred crayfish pounded,
with some live lobster spawn; add all together, make it boil, skim it
clean, rub it through a tamis cloth, make it of a middling thickness,
and season to the palate with salt and a little cayenne pepper. Serve
it up with crust of french bread cut into small round pieces.

Vermicelli Soup, white.

Take three quarts of veal stock and two ounces of vermicelli, boil
them together a quarter of an hour, rub it through a tamis cloth,
season with salt, make it boil, skim it, and add a leason. Let it
simmer for five minutes.

To make the Leason.

Take the yolks of four eggs, half a pint of cream, and a little salt,
mixed well together.
 Cleared brown Stock for Gravy Soups.
Take three quarts of veal stock perfectly free from fat; add a small
quantity of liquid colour to make it of a fine brown; season to the
palate with salt and a little cayenne pepper; beat up together two
yolks, two whites, and two shells of eggs; whisk them with the
stock, set it over a fire, let it boil gently ten minutes, then strain it
through a tamis cloth. This stock is required for rice, brown
vermicelli, celery, santé, or turnip soups.
N. B. I have directed the brown stock, for gravy soups only, to be
cleared with eggs, as that method has been most approved, it being
pleasant to the eye, and equally agreeable to the palate.

Rice Soup.
Add to three quarts of cleared stock two ounces of rice, washed,
picked, parboiled, and drained dry. Let it boil gently till the rice is
tender.

Celery Soup.
Cut celery heads two inches long then, some of the white part into
small pieces; wash, blanch, and drain it, and put to it three quarts of
cleared stock. Make it boil, skim it, and let the celery simmer till
tender.

Turnip Soup.
Pare good and firm turnips, cut them with a knife or scoop into
shapes, fry them with a bit of lard till of a light brown colour, then
drain and wipe them free from fat (or they may be steamed with a
very little water, to prevent them from burning, till they are half
done); then put to them cleared stock, and boil them gently till
tender.
 Cressey Soup.
Take twelve large red carrots, scrape them clean, cut off only the red
part in thin slices, and put them in a stewpan with a quart of water;
add cleaned turnips, celery, leeks, and onions, cut in pieces, and half
a pint of split peas. Stew all together till tender, adding some stock
to prevent burning; then rub it through a tamis, and put to the pulp
five pints of veal stock and some blanched water-cresses; make it
boil for twenty minutes, skim it, season it with salt, and serve it up.
N. B. To be the thickness of peas soup.

Santé, or Spring Soup.

Pare, and cut into shapes, turnips and carrots, likewise celery heads
about two inches long; wash them, and steam them separately with
a very little water till they are three parts done; then cut the white
part of the celery into small pieces, likewise leeks, cabbage, cos
lettuces, endive, and chervil, of each a small quantity; blanch and
drain them dry, then put all the vegetables together; add to them
three quarts of cleared brown stock, and boil them gently till tender.
In spring add young green peas, tops of asparagus, and button
onions, steamed as the above.
N. B. A small piece of bouillie beef may be stewed till tender; and
ten minutes before it is to be served up wipe it dry, and put it into
the soup with the vegetables.

Onion Soup.
Take eight middling-sized peeled onions, cut them into very thin
slices, pass them with a quarter of a pound of fresh butter and flour
till tender; then add three quarts of veal stock; make it boil twenty
minutes; skim it, season it with salt, and add a leason; mix it well
with a whisk, make it simmer, and serve it up.
 Green Peas Soup.
Take one quart of young green peas, four turnips pared and cut in
the form of dice, two cos lettuces cut in small slices, two middling-
sized onions cut very fine; wash them, add a quarter of a pound of
fresh butter, and stew them till nearly done. Then take two quarts of
large fresh green peas, and boil them in three quarts of veal stock
till tender; strain and pound them, preserving the liquor; then rub
the peas through a tamis, and add the pulp with the liquor to the
above herbs, a little flour and water, pepper and salt, and season to
the palate, with a bit of sugar if approved. Boil all together half an
hour; skim it and when it is to be served up, add the pulp of some
boiled parsley rubbed through a tamis to make it look green.
N. B. Cut pieces of bread into thin sippets, dry them before the
fire, and serve up on a plate.

Old Peas Soup.

Take chuck beef cut into pieces, knuckles of ham and veal, pickle
pork cut into square pieces of half a pound each; put all into a pot
with peeled turnips, leeks, onions, carrots, and celery, cut into slices,
and some old split peas, with a sufficient quantity of water; when it
boils, skim it, and add a very small bunch of dried mint. Let the
ingredients boil till tender, then take the mint out, rub the soup
through a tamis till of a good thickness; when done, add to the
liquor, turnips cut in form of dice, celery and leeks cut small and
washed. Make the soup boil, skim it, season with pepper and salt,
and serve it up with the pork in it. Some bread cut in form of dice,
and fried, to be served up on a dish.
N. B. The pork to be taken out when nearly done, and added to
the soup half an hour before it is served up.

Peas Soup another way.

Put the peas with the above-mentioned vegetables into a pot with
some water; stew them gently till tender, then add a little dried mint,
and rub them through a tamis cloth; put the pulp to some good veal
stock, likewise add some turnips pared and cut into forms like dice,
some leeks and celery cut small and blanched; season to the palate
with pepper and salt; then making it boil, skim it, and stew the
herbs till tender. Serve it up with pieces of pickle pork in it.
N. B. The pickle pork to be cut into small square pieces and boiled
till nearly done, and then added to the soup a quarter of an hour
before it is to be served up to table. Let the soup be of a proper
thickness.

Giblet Soup.
Let the giblets be scalded, picked clean, and cut in pieces; which
done, put them in a stewpan, season them with herbs and spice, the
same as for real turtle; add some veal stock, stew them till nearly
done, pick them free from the herbs, chop the bones down, strain,
thicken, and season the liquor, as for real turtle; make it boil, then
add it to the giblets, stew them till tender, and serve them up with
egg and forcemeat balls.

Fish Meagré Soup.

Take pieces of different sorts of fish, such as salmon, skate, soles,
&c. Sweat them till tender, with turnip, onion, celery, a clove of
garlick, and a blade of mace; then add some plain veal broth. Let all
simmer together for half an hour; then strain and skim it free from
fat; season with salt and cayenne pepper; clear it with white of
eggs, and colour with a little saffron.
N. B. It may be served up with celery or rice in it.

Mock Turtle of Calf's Head.

Take a scalp cleaned by the butcher, scald it for twenty minutes, then
wash it clean, cut it into pieces two inches square, add a gallon of
veal stock, and boil them till nearly done. Have ready some pieces of
veal cut in form of dice, but four times larger, seasoned with herbs,
spices, and onions, the same as real turtle; and strain to it the liquor
the scalp is boiled in. Let the meat simmer till almost done; pick it,
and add to it the scalp with forcemeat and egg balls; then thicken
the liquor as for real turtle, and when it boils skim it clean, put it to
the meats, and simmer all together half an hour.

Mutton Broth.
Take a neck of mutton cut into pieces, preserving a handsome piece
to be served up in the tureen. Put all in a stewpot with three quarts
of cold beef stock, or water with a little oatmeal mixed in it, some
turnips, onions, leeks, celery cut in pieces, and a small bunch of
thyme and parsley. When it boils skim it clean, and take the piece of
mutton out when nearly done, and let the other boil till tender; then
have ready turnips cut in form of dice, some leeks, celery, half a
cabbage, and parsley, all cut small, and some marigolds; wash them,
strain the liquor of the meat, skim it free from fat, add it to the
ingredients, with the piece of mutton, and a little pearl barley if
approved; season with salt, simmer all together till done, and serve
it up with toasted bread on a plate.

Real Turtle.
Hang the turtle up by the hind fins, and cut off the head overnight; in
the morning cut off the fore fins at the joints, and the callipee all
round; then take out the entrails, and be careful not to break the
gall; after which cut off the hind fins and all the meat from the
bones, callipee and callipash; then chop the callipee and callipash
into pieces; scald them together, the fins being whole, but take care
not to let the scales set. When cleaned, chop the fins into pieces
four inches long; wash the pieces of the callipee, callipash, and fins,
and put them into a pot with the bones and a sufficient quantity of
water to cover; then add a bunch of sweet herbs and whole onions,
and skim it when the liquor boils. When the fins are nearly done take
them out, together with the remainder of the turtle, when done,
picked free from bone. Then strain the liquor and boil it down till
reduced to one third part; after which cut the meat into pieces four
times larger than dice; put it into a pot, add a mixture of herbs
chopped fine, such as knotted marjoram, savory, thyme, parsley, a
very little basil, some chopped onions, some beaten spices, as
allspice, a few cloves, a little mace, black pepper, salt, some veal
stock, and the liquor that was reduced. Boil the meat till three parts
done, pick it free from herbs, strain the liquor through a tamis sieve,
make a passing of flour and three quarters of a pound of fresh
butter, mixing it well over a fire for some time, and then add to it
madeira wine, (if a turtle of seventy pounds weight, three pints,) and
the liquor of the meat. When it boils, skim it clean, season to the
palate with cayenne pepper, lemon juice, and salt, and strain it to
the pieces of fins and shell in one pot, and the lean meat into
another; and if the turtle produce any real green fat, let it be boiled
till done, then strained, cut into pieces, and added to the fins and
shell, and then simmer each meat till tender. When it is to be served
up, put a little fat at the bottom of the tureens, some lean in the
center, and more fat at the top, with egg and force-meat balls, and a
few entrails.
N. B. The entrails must be cleaned well, then boiled in water till
very tender, and preserved as white as possible, and just before they
are strained off add the balls. If a callipash is served up, the shell to
be cut down on each side, and chop the pieces for the soup; the
remaining part of the back shell to be pasted round with a raised
crust, egged, ornamented, and baked, and the soup served in it in
the same manner as in the tureens.

Callipee.
Take a quarter of the under part of a turtle of sixty pounds weight,
and scald it, and when done, take the shoulder-bone out and fill the
cavity with a good high-seasoned forcemeat made with the lean of
the turtle; put it into a stewpan, and add a pint of madeira wine,
cayenne pepper, salt, lemon juice, a clove of garlick, a little mace, a
few cloves and allspice tied in a bag, a bunch of sweet herbs, some
whole onions, and three quarts of good beef stock. Stew gently till
three parts done; then take the turtle and put it into another
stewpan, with some of the entrails boiled and some egg balls; add a
little thickening of flour and butter to the liquor, let it boil, and strain
it to the turtle, &c. then stew it till tender, and the liquor almost
reduced to a glaize. Serve it up in a deep dish, pasted round as a
callipash, ornamented and baked.
N. B. I think the above mode of serving it up in a dish the best, as
it frequently happens that the shell of the callipee is not properly
baked.

Glaize for Hams, Larding, roasted Poultry, &c.

Take a leg of veal, lean of ham, beef, some indifferent fowls, celery,
turnips, carrots, onions, leeks cleaned and cut into pieces, a little
lemon peel, mace, and black pepper, a small quantity of each; add
three quarts of water, sweat them down till three parts done,
discharge with water, and boil it till the goodness is extracted; then
skim it, and strain the liquor into a large pan. Next day take the fat
from it very clean; set the stock over a fire, and when warm clear it
with whites and a few yolks of eggs; then add a little colour and
strain it through a tamis; boil it quick till reduced to a glaize, and be
careful not to let it burn.
N. B. In the same manner may be made glaize of separate herbs
or roots, which will be serviceable on board a ship, or in the country,
where herbs or roots cannot be procured at all times; and they are
to be preserved in bottles, as they will not, when cold, be of a
portable substance.
 Fish plain boiled to be prepared thus:
Put them in clean boiling pump water well salted, and when served
up to be garnished with fresh picked parsley and scraped
horseradish; except salt fish, which should be properly soaked, then
cut in pieces and put in cold water, and when it boils let it simmer six
or eight minutes, and serve it up on a napkin with boiled parsnips
and potatoes round, or on a plate, and egg sauce in a boat.
N. B. Fish should be chosen very fresh and of good appearance, it
adding as much to their beauty as gratifying to the palate when
dressed, there being in my opinion but two sorts—good and bad.
But as an exception to the above observation, skate will be better for
eating if kept for one or two days in a cool place before it is dressed.

Fish generally fried.

Pieces of skate.
Whitings.
Fillets of haddocks.
Smelts.
Soles.
Perch.
Flounders.
Slices of hollibut.
Slices of cod.

To prepare the above for frying, &c.

Wipe the different sorts of fish dry, beat yolk of eggs, and spread it
over them with a paste brush; then put crumbs of bread over the
egg. Have plenty of lard in an iron frying pan, and when it almost
boils put a proper quantity and fry them of a fine gold colour; drain
them dry, and serve them up with fried parsley.
 N. B. The crumbs to be rubbed through a hair sieve. The parsley
also to be picked, washed, and dried with a cloth, then to be put
into the lard not very hot, and fried of a green colour. Sprinkle a little
salt over.

Broiled Fish prepared thus:

Wipe the fish dry, flour them well, and have the gridiron clean; then
rub the bars with a veal caul, and put the fish at a proper distance.
Broil them gently over a clear coal fire till of a fine colour, and serve
them up directly.
N. B. Fish in general to be floured, except herrings, which are
only to be scored with a knife, and the following methods of broiling
other fish to be observed.

Broiled Salmon to be prepared thus:

Take pieces or slices of salmon, wipe them dry, dip them in sweet oil,
and season with pepper and salt; fold them in pieces of writing
paper, broil over a clear fire, and serve them up very hot.
N. B. In the same manner are to be done red mullets, &c.

Broiled Mackarel, common way.

Wipe them dry, split them down the back, sprinkle with pepper and
salt, and broil them gently.

To stew Fish.
Add to some cullis a few chopped eshallots, anchovies, a bay leaf,
horseradish scraped, a little quantity of lemon peel, and some red
port; season it well with cayenne pepper, salt, and juice of lemon,
and when it boils let it be of a proper thickness, and strain it to the
fish; then stew it gently, and serve it up in a deep dish with the
liquor, and fried bread round it. If carp or tench, some of the hard
roe mixed in batter and fried in pieces. The roes likewise of different
fish may be stewed in the same manner, and served up as a dish of
themselves. Eels, soles, or other fish may be done the same way.

Water souchée of Perch, Flounders, Soles, Eels, &c.

Take perch cleaned and fresh crimped; put them into boiling pump
water well-seasoned with salt, and when they boil, skim them clean.
Take them out with a large skimmer, put them into a deep dish,
strew parsley roots and scalded parsley over, and add some of the
liquor. Serve them up as hot as possible, with slices of brown bread
and butter on a plate.
N. B. The time the fish are to boil must be according to their size;
and the parsley roots are to be cleaned, cut into slips, and boiled by
themselves till tender.

Roasted Pike or Sturgeon.

Let the fish be well cleaned, then make a stuffing of capers,
anchovies, parsley and thyme chopped fine, a little grated nutmeg
and lemon peel, pepper, salt, breadcrumbs, fresh butter, and an egg.
Fill the fish and sew it up; turn it round, and fasten the head with
the tail; then egg the fish over and breadcrumb it; after which bake
or roast it gently till done, and of a good brown colour. Serve it up
with a sauce over, made of cullis, fresh butter, cayenne, anchovie
essence, and lemon pickle.

Bacquillio with Herbs.

Let the fish be well soaked; then boil them and pick free from bone.
Wash and chop small some spinach, sorrel, green onions, and
parsley; after which add fresh butter, essence of anchovies, cayenne
pepper, and plenty of the juice of seville oranges. Sweat the herbs
down, add the fish, and simmer them till tender.

Entrée of Eels.
Take good-sized eels, bone and cut them in pieces of three inches
long; pass them over a slow fire in a small quantity of sweet herbs
and eshallots, fresh butter, pepper, salt, and lemon juice. When
three parts done put all on a dish, dip each piece in the liquor,
breadcrumb, and broil them over a clear fire. Serve them up with
anchovie sauce in a boat.

Entrée of Soles.
Let good-sized soles be cleaned and filletted; roll them up, put them
into a stewpan, add a little fresh butter, lemon juice, pepper, and
salt, and simmer them over a slow fire till done. Serve them up with
a sauce over, made of button onions, mushrooms, egg balls, pickle
cucumbers scooped round, slices of sweetbreads, and good strong
cullis coloured with lobster spawn.
N. B. The above fillets may be fried, and served up with the sauce
round.

Entrée of Whitings, &c.

Take fillets of haddocks or whitings, wet them with whites of eggs,
and lay upon them slices of salmon, seasoned with pepper and salt.
Put them into a stewpan with a little fresh butter; stew the fish over
a slow fire till done, with the pan close covered. Serve them up with
a sauce over, made with chopped parsley, chopped mushrooms and
eshallots, a little rhenish wine, mustard, and cullis, mixed and boiled
together for ten minutes.

Entrée of Salmon.
Make white paper cases, and put a little sweet oil at the bottom of
each. Cut into pieces some fresh salmon, pepper and salt them, and
put them into the cases; then set them over a fire on a baking plate
and in a stewpan covered over, with a fire at top and bottom. When
broiled enough, serve them up with poached eggs on the top of the
salmon, and anchovie sauce in a boat.

Entrée of Smelts, &c.

Clean, turn round, and fry of a good colour, some fresh smelts; then
three parts boil a slice of fresh crimped cod cut two inches thick; pull
it into flakes, have ready some benshamelle, whisk it with the yolks
of two eggs, add the flakes of the cod, season with salt and lemon
juice to the palate, and simmer the fish over a slow stove till done.
Serve it up with the fried smelts round the dish, and a few over the
stew.

Entrée of Mackarel.
Split them down the back, season with pepper and salt, and lay a
sprig of fennel in them. Broil them gently, and when served up, the
fennel to be taken out, and a mixture of fresh butter, chopped
parsley, green onions, pepper, salt, and plenty of lemon juice to be
put in its stead.

Mackarel the German way.

Split them down the back and season with pepper and salt; broil
them, and serve them up with the following sauce in a boat:—pick
and wash fennel, parsley, mint, thyme, and green onions, a small
quantity of each. Boil them tender in a little veal broth; then chop
and add to them some fresh butter, the liquor, a grated nutmeg, the
juice of half a lemon, a little cayenne pepper and salt. Let it boil, and
make it of a proper thickness with flour and water.
 Olios, or a Spanish Dish.
The articles that are wanted consist of the following: viz.
Leg of mutton of ten pounds.
Leg of veal ditto.
Chuck beef ditto.
Lean ham six pounds.
Best end of a neck of mutton.
Breast of veal, small.
Two pieces of bouillie beef of one pound
each.
Two pair of pigs feet and ears.
A bologna sausage.
A fowl.
A pheasant.
Two partridges.
Two ruffs and rees.
Two quails.
Two teal.
Two pigeons.
Two rabbits.
One hare.
Two stags tongues.
One quart of burgonza peas.
Turnips.
Carrots.
Celery.
Onions.
Leeks.
Parsley.
Thyme.
Garlick.
Allspice.
Cloves.
 Mace.
Nutmegs.
Black pepper.
Haricot roots.
Fried bread.
Eggs.
Saffron, and
Lemons.

The Olio to be made as follows:

Take the beef, veal, mutton, and ham; cut them into pieces, put
them into a pot, cover with water, and when it boils skim clean; then
add carrots, celery, turnips, onions, leeks, garlick, parsley, and
thyme, tied in a bunch; allspice, cloves, nutmeg, black pepper, mace,
and a little ginger, put in a cloth. Boil all together till it becomes a
strong stock, and strain it. Then cut the breast of veal into tendrons,
and best end of neck of mutton into steaks, and half fry them; pigs
feet and ears cleaned; hare cut into joints and daubed with bacon;
bouillie beef tied round with packthread; poultry trussed very neat,
with the legs drawn in close; the tongues scalded and cleaned; and
the rabbits cut into pieces. When the different articles are ready,
blanch and wash them, then braise each in a separate stewpan, with
the stock that was strained. When the different things are braised
enough, pour the liquors from them into a pan, leaving a little with
each to preserve from burning. When they are to be served up, skim
the liquor very clean, and clear it with whites of eggs; then cut
turnips and carrots into haricots, some button onions peeled, and
heads of celery trimmed neat; after which blanch them, cut the
bologna sausage into slices, boil the burgonza peas till three parts
done, then mix all together, add some of the cleared liquor, and stew
them gently till done. The remainder of the liquor to be coloured
with a little saffron, and served up in a tureen with a few burgonza
peas in it.
 When the olio is to be served up, take a very large deep dish,
make several partitions in it with slips of fried bread dipped in whites
of eggs, and set it in a slow oven or before a fire; then lay the
tendrons, birds, beef, mutton, fowls, &c. alternately in the partitions,
and serve up with the haricot roots, &c. over.
N. B. The whole of the liquor to be seasoned to the palate with
cayenne pepper and lemon juice.
[This receipt for a Spanish olio is only written to shew how
expensive a dish may be made, and which I saw done. As a
substitute I have introduced the following english one, which has
been generally approved; and I think, with particular attention, it will
exceed the former in flavour.]

Hodge Podge, or English Olio.

Take four beef tails cut into joints, bouille beef two pieces about a
quarter of a pound each, and two pieces of pickle pork of the same
weight. Put them into a pot, cover with water, and when it boils skim
clean, and add half a savoy, two ounces of champignons, some
turnips, carrots, onions, leeks, celery, one bay leaf, whole black
pepper, a few allspice, and a small quantity of mace. When the
meats are nearly done, add two quarts of strong veal stock, and
when tender take them out, put them into a deep dish, and preserve
them hot till they are to be served up; then strain the liquor, skim it
free from fat, season to the palate with cayenne pepper, a little salt,
and lemon juice, and add a small quantity of colour; then have ready
turnips and carrots cut into haricots, some celery heads trimmed
three inches long, and some whole onions peeled. Let them be
sweated down, till three parts tender, in separate stewpans, and
strain the essences of them to the above liquor; clear it with whites
of eggs, strain it through a tamis cloth, mix the vegetables, add the
liquor to them, boil them gently for ten minutes, and serve them
over the meats.
 Light Forcemeat for Pies or Fowls, &c.
Cut in pieces lean veal, ham, and fat bacon; add chopped parsley,
thyme, eschallots, a little beaten spices, juice of lemon, pepper and
salt, a few cleaned mushrooms, or mushroom powder. Put over a
slow fire till three parts done; then pound in a marble mortar till very
fine, and add a sufficient quantity of yolk of raw eggs and
breadcrumbs to bind it.

Forcemeat Balls for Ragouts, &c.

Cut lean veal and beef suet into small pieces, and add chopped
parsley, thyme, marjoram, savory, eschallots, pepper, salt,
breadcrumbs, a little grated nutmeg, and yolk of raw eggs. Pound all
well together, and roll into balls.
N. B. The balls should be boiled or fried before they are added to
any thing.

Egg for Balls.

Boil six eggs, take the yolks, pound them, and add a little flour and
salt, and the yolks of two raw eggs. Mix all well together, and roll
into balls. They must be boiled before added to any made dish or
soup.

Omlets of Eggs for garnishing or cutting in Slips.

Take eggs, break them, and put the yolks and whites into separate
pans; beat them up with a little salt, and then put them again into
separate earthen vessels rubbed with sweet oil. Have ready a pot of
boiling water over a fire, put them in close covered, and let the
omlets steam till thoroughly done.
 Ox Cheek.
Bone and wash clean the cheek; then tie it up like a rump of beef,
put it in a braising pan with some good stock (or water); when it
boils, skim it, add two bay leaves, a little garlick, some onions,
champignons, celery, carrots, half a small cabbage, turnips, a bundle
of sweet herbs, whole black pepper, a little allspice and mace. Let
the cheek stew till near done, then cut off the strings, put the cheek
in a clean stewpan, strain the liquor through a sieve, skim off the fat
very clean, season with lemon juice, cayenne pepper and salt, add a
little colour, clear it with eggs, strain it through a tamis cloth to the
cheek, and stew it till tender.

Beef Tails.
Cut the tails into joints, and blanch and wash them; then braise
them till tender, drain them dry, and serve them up with haricot
sauce over.

Haricot Sauce.
Take clean turnips and carrots, and scoop or cut them into shapes,
some celery heads cut about two inches long, button onions peeled,
some dry or green morells, and artichoke bottoms cut into pieces.
Let them all be blanched in separate stewpans till three parts done;
then drain and put them all together with some small mushrooms
stewed, and a good cullis well-seasoned, and simmer the vegetables
till done.

Beef Collops.
Take the fillet from the under part of a rump of beef, cut it into small
thin slices, and fry them till three parts done; then add to them
slices of pickle cucumbers, small mushrooms stewed, blanched
oysters, some good-seasoned cullis, and stew them till tender.

Fillet of Beef larded.

Take a fillet or piece of a rump, force it and lard it with bacon, turn it
round like a fillet of veal, roast it, glaize the top, and serve it up with
the following sauce made with cullis, lemon pickle, and ketchup; add
likewise some scalded celery heads and button onions; then stew till
tender, and put the sauce round the beef.

Beef Pallets.
Scald and scale the pallets clean, and boil them till tender; when cool
roll them up with forcemeat in the middle, and tie them with thread;
braise them as white as possible and serve them up with a sauce
made of ham, breast of fowl, pickle cucumbers, omlets of eggs, and
good-seasoned cullis or benshamelle.
N. B. The ham, &c. are to be cut in the form of dice, and the
omlets made as omlets for garnishing.

Rump of Beef a-la-daube, or braised.

Bone a rump of beef and daub it with slips of fat bacon, seasoned
with sweet herbs, eschallots, beaten spices, pepper, and salt. Bind it
round with packthread, and braise it till tender; then wipe it dry,
glaize the top, and serve it up with the sauce round. Either Spanish
onion sauce, or savoy, haricot, or ashée sauce may be used.
N. B. It may be served with the sauce either plain or daubed.

To make Spanish Onion Sauce.

Braise six Spanish onions with the beef till three parts done; then
peel them, and add some good cullis, seasoned with cayenne
pepper, salt, lemon juice, and a little sifted lump sugar, and stew
them till tender.

Savoy Sauce.
Cut some savoys in quarters, blanch them, and then tie them round
and braise them with the beef till half done. Take them out of the
liquor, cut off the string, and put them into a stewpan with good
strong cullis, and simmer them till tender.

Ashée Sauce.
Take some pickle cucumbers chopped small, then capers, parsley,
eschallots, breast of a fowl, lean of ham, carrots, and yolks and
whites of eggs. Then add to them a good-seasoned cullis and a little
mushroom ketchup. Simmer all together a quarter of an hour.
N. B. The ham, fowl, egg, and carrot to be boiled before they are
chopped.

Brisket of Beef with Spanish Onions.

To be done in the same manner as the rump, but not to be daubed
with bacon.

Brisket of Beef with Ashée or Haricot.

To be done in the same manner as the preceding.

Rump of Beef a-la mode.

Bone the rump, daub it with slips of fat bacon seasoned with sweet
herbs, beaten spices, and pepper and salt. Bind it round with
packthread, put it into a braising pan, cover it with some veal stock,
make it boil, skim it, and add a pint of red port, some onions,
turnips, celery, a few bay leaves, garlick, champignons, a few whole
allspice, and a little mace. Let it stew till nearly done; then take it
out of the liquor, cut off the strings, wipe it dry, and put it into a
clean stewpan. Then strain the liquor, skim the fat off clean, season
with cayenne, salt, a gill of vinegar, lemon pickle, and a small
quantity of juice of lemon; add a little colour, clear it with whites of
eggs, and strain it through a tamis cloth to the beef. Stew it gently
till done, and serve it up in a deep dish.
N. B. To the liquor, when cleared with eggs and strained, may be
added some passing of flour and butter, by way of thickening, if
approved. The reason for clearing the liquor is, that it will make it
appear bright either thickened or plain.

Baked Beef.
Bone a leg of beef, wash it clean, chop plenty of parsley, a middling
quantity of thyme, eschallots, marjoram, savory, and a little basil.
Then mix them together, and add a small quantity of beaten allspice,
mace, cloves, pepper, and salt. Rub the beef well with the
ingredients, set it in an earthen pan, put to it a gill of vinegar, half a
pint of red port, eight middling-sized whole onions peeled, two bay
leaves, a few fresh or dried champignons. Let the meat remain till
next day; then add a sufficient quantity of water to it, cover the pan
close, and bake the meat till tender.

Marrow Bones.
Chop the bones at each end so as to stand steady; then wash them
clean, saw them in halves, set them upright in a saucepan with
water, and boil them two hours. Serve them up very hot, and with
fresh toasted bread.
Welcome to our website – the ideal destination for book lovers and
knowledge seekers. With a mission to inspire endlessly, we offer a
vast collection of books, ranging from classic literary works to
specialized publications, self-development books, and children's
literature. Each book is a new journey of discovery, expanding
knowledge and enriching the soul of the reade

Our website is not just a platform for buying books, but a bridge
connecting readers to the timeless values of culture and wisdom. With
an elegant, user-friendly interface and an intelligent search system,
we are committed to providing a quick and convenient shopping
experience. Additionally, our special promotions and home delivery
services ensure that you save time and fully enjoy the joy of reading.

Let us accompany you on the journey of exploring knowledge and

personal growth!

textbookfull.com