_Bacon_, excellent, 69
the manner of curing Wiltshire, 64
fraise, 137
_Bamboo_, (English) to pickle, 120
_Barberries_, for tartlets, 201
drops, 202
_Barleywater_, 253
, common, 253
_Bean Pudding_, green, 154
_Bechamel_, 104
_Beef_, stewed rump of, 28
, stewed brisket, 29
, to salt red, which
is extremely good to eat fresh from the pickle, or to hang to dry, 30
, pressed, 31
, hunter’s, 31
, to dress the inside of a cold sirloin, 38
, fricassee of cold roast, 38
, to dress cold that has not been done enough, called beef olives, 38
, to dress, called Sanders, 39
, to dress, called Cecils, 39
, to salt for eating immediately, 27
alamode, 28
, broth, 250
, collared, 31
_Beef_, collop, 33
hashed, 40
heart, 42
minced, 39
olives, 38
palates, 34
cakes for sidedish of dressed meat, 34
potted, 35
, another way, 35
patties, or Podovies, 34
, Benton sauce for hot or cold roast, 107
round of, 40
, sauce Robart for rumps, 106
, a pickle for that will keep for years, 68
, tea, 250
_Beefsteaks_ and oyster sauce, 32
, sauce Robart for, 106
pie, 34
pudding, 33
pudding, baked, 34
, Staffordshire, 32
, Italian, 33
_Beer_, to refine, 238
(strong) to brew, 236
(table) excellent, 237
_Benton_ sauce, for hot or cold roast beef, 107
tea cakes, 220
_Birds_, a very economical way of potting, 78
_Biscuit_ cake, 222
, hard, 220
_Biscuit_, plain, and very crisp, 221
, of fruit, 204
_Black_ caps, 175
puddings, 65
another way, 66
_Blancmange_, or Blamange, 164
_Boards_, to give them a beautiful appearance, 269
_Bockings_, 182
_Boiling_ meat, observations on, 20, 21
_Brandy_ cream, 169
pudding, 155
_Bread_ cake, common, 217
pudding, boiled, 147
, another and richer, 147
puddings, little, 145
and butter pudding, 142
sauce, 110
brown pudding, 147
ice, 211
French, 229
_Brentford_ rolls, 227