Albert’s, Prince, pudding, 411
Almond, cake, 545
candy, 566
cream, for blamange, 478
macaroons, 544
paste, 367
paste, fairy fancies of, 368
paste, tartlets of, 367
pudding, 425
pudding, Jewish, 608
shamrocks (very good and very pretty), 574
Almonds to blanch, 542
chocolate, 568
to colour for cakes or pastry, 542
in cheese-cakes, 361
to pound, 542
in soups, 21
to reduce to paste, the quickest and easiest way, 542
Alose, or Shad, to cook, 79
American oven, 178
Anchovies, to fillet, 389
fried in batter, 84
potted, 306
curried toasts with, 389
Anchovy, butter, 138
sauce, 115
_Appel krapfen_ (German receipt), 373
Apple cake, 362
calf’s-feet jelly, 464
Charlotte, or _Charlotte de Pommes_, 486
marmalade for _Charlotte de Pommes_, 487
custards, 482
dumplings, fashionable, 420
fritters, 384
hedgehog, or _Suédoise_, 480
jelly, 522
jelly, exceedingly fine, 523
juice, prepared, 456
pudding, 408
pudding, common, 409
sauce, 124
sauce, baked, 124
sauce, brown, 125
soup, 21
snow-balls, 421
tart, 363
young green, tart, 364
creamed tart, 364
Apples, baked _compote_ of (our little lady’s receipt), 572
buttered, or _Pommes au beurre_, 488
Apricots, _compote_ of green, 457
Apricots dried, French receipt for, 517
to dry, a quick and easy method, 517
Apricot blamange, 479
fritters, 384
marmalade, 516
Arabian, or Turkish Piláw, Mr. Lane’s receipt for, 614
Artichokes, Jerusalem, _à la Reine_, 338
to boil, 326
_en salade_, 326
to remove the chokes from, 326
Jerusalem, to boil, 337
Jerusalem, to fry, 338
Jerusalem, mashed, 338
soup of, 19
Asparagus, to boil, 319
to serve cold (observation), 319
points, dressed like peas (_entremets_), 319
_Aspic_, or clear savoury jelly, 104
Arocē Docēe, or sweet rice _à la Portugaise_, 489
Arrow-root, to thicken sauces with, 106
to thicken soup with, 2, 4
Potato, 154
sauce (clear), 403
Bacon, to boil, 259
broiled or fried, 259
Cobbett’s receipt for, 252
dressed rashers of, 259
French, for larding, 254
lardoons of, 181
to pickle cheeks of, 254
genuine Yorkshire receipt for curing, 253
super-excellent, 256
Bain-marie, use of, 105
Baked apple-pudding, or custard, 437
apple-pudding, the lady’s or invalid’s, new, 608
apple-pudding, a common, 409
_compote_ of apples, 572
minced beef, 207
round of spiced beef, 199
beet-root, 339
bread-puddings, 429, 430
calf’s feet and head, 178
custard, 483
haddocks, 73
ham, 258
joints, with potatoes, 179
mackerel, 70
marrow bones, 208
mullet, 76
ox-cheek, 208
pike, 81
potatoes, 312
raisin puddings, 441, 442
salmon, 60, 179
smelts, 78
soles (or _soles au plat_), 66
soup, 178
sucking-pig, 250
whitings, _à la Française_, 68
Baking, directions for, or oven cookery, 178
Banbury cakes, 549
Bantam’s eggs, to boil or poach, 446, 449
Barberries, to pickle,
in bunches, to preserve, 526
stewed, for rice-crust, 459
Barberry jam, a good receipt for, 526
jam, another receipt for, 527
superior jelly and marmalade, 527
and rice pudding,
tart, 364
Barley-sugar, 564
Barley-water, excellent (poor Xury’s receipt), 583
Basket, wire, for frying, 177
Batter, French, for frying meat and vegetables, &c., 130
cod’s sounds fried in, 63
salsify, fried in, 341
spring fruit, fried in, 383
to mix for puddings, 397
_Béchamel_, 108
Beans, French, to boil, 321
_à la Française_, 321
another excellent receipt for, 322
Windsor, to boil, 322
Beef, _à la mode_, 192
_breslaw_ of, 206
cake (very good), 190
to choose, 184
minced collops of, _au naturel_, 201
savoury minced collops of, 201
Scotch minced collops of, 202
richer minced collops of, 202
divisions of, 184
Dutch or hung, 197
extract of, Baron Liebig’s, 6
fillet of, braised, 180
fillet of, roast, 187
hashed, French receipt for, 206
cold, common hash of, 205
cold, excellent hash of, 205
collared, 198
collared, another receipt for, 198
gravy, Baron Liebig’s, 96
Norman hash of, 206
heart, to roast, 204
Jewish (smoked), 606
kidney, to dress, 204
kidney (a plainer way), 205
marrow, clarified for keeping, 208
marrow, to prepare for frying croustades, &c., 388
marrow-bones, to boil, 207
marrow-bones, baked, 208
minced, baked, 207
palates (_Entrée_), 194
palates (Neapolitan mode), 195
Hamburg pickle for, 197
another pickle for, 197
ribs of, to roast, 185
roll, or _canellon de bœuf_, 201
miniature round of, 200
round of, to salt and boil, 196
round of, spiced, 199
round of, roast, 186
rump of, to roast, 186
rump of, to stew, 194
to salt and pickle, various ways, 196
common receipt for salting, 198
saunders of, 207
shin of, to stew, 192
shin of, for stock, 97
sirloin of, to roast, 185
sirloin of, stewed, 193
spiced (good and wholesome), 199
smoked, 606
steak, roast, 187
steak, stewed, 189
steak, stewed in its own gravy, 189
steaks, best and most tender, 185
steaks, broiled, 187
steaks, broiled, sauces appropriate to, 188
steaks, fried, 189
steaks, _à la Française_, 188
steaks, _à la Française_, another receipt for, 189
steak pie, 354
steak puddings, 399, 401
good English stew of, 191
German stew, 190
_Stufato_, 615
Welsh stew of, 191
tongue (Bordyke’s receipt for stewing), 203
tongue potted, 305
tongues (various modes of curing), 202
tongues, to dress, 203
tongues, Suffolk receipt for, 203
Beet-root, to bake, 339
to boil, 339
to stew, 340
Belgrave mould, 469
Bengal currie powders, 615
Bermuda witches, 491
Birthday syllabub, 581
Biscuits, Aunt Charlotte’s, 561
Captain’s, good, 560
Colonel’s, 561
cheap ginger, 560
Threadneedle-street, 560
wine, 560
Bishop, Oxford receipt for, 580
Black-cap pudding, 407
Black-caps _par excellence_, 460
Black cock, and gray hen, to roast, 291
Blamange, or blanc manger, apricot, 479
good common (author’s receipt), 476
calf’s feet, to make, 454
currant, 479
quince (delicious), 478
quince, with almond cream, 478
rich, 477
strawberry (extremely good), 477
strengthening, 476
_Blanc_, a, 169
Blanch, to, meat, vegetables, &c., 182
_Blanquette_, of sucking pig, 250
of veal or lamb with mushrooms, 229
Boil, to, meat, 167
a round of beef, 196
Boiled, calf’s head, 210
chestnuts, 274
custards, 481
eels (German receipt), 83
fowls, 273
leeks, 318
rice, to serve with stewed fruit, &c., 422
rice-pudding, 419, 420
turnip radishes, 318
breast of veal, 218
fillet of veal, 217
knuckle of veal, 221
loin of veal, 218
Boiling, general directions for, 167
scientific, Baron Liebig’s directions for, 168
Bonbons, palace, 567
Bone, to, calf’s head for brawn, 24, 215
calf’s head, the cook’s receipt, 211
calf’s head for mock turtle soup, 24
a fowl or turkey without opening it, 265
a fowl or turkey, another mode, 265
fowls, for fricassees, curries, and pies, 266
a hare, 285
a leg of mutton, 236
a loin of mutton for pies, 355
a breast of veal, 618
a shoulder of veal or mutton, 219
neck of venison for pies, 352
Boning, general directions for, 182
Bottle Jack, 170
Bottled fruits, for winter use,
gooseberries,
tomatas, or tomata-catsup, 151
_Boudin, à la Richelieu_, 288
_Boudinettes_ of lobsters, &c., 92
_Boulettes_, potato, 314
_Bouilli_, French receipt for hashed, 206
_Bouillon_, observations on, 9
Brain cakes, 162
another receipt for, 162
_Braise_, to burn, 180
Braised fillet of beef, 180
leg of mutton, 236
Braising, directions for, 180
Brandy, cherry (Tappington Everard receipt), 579
lemon, for flavouring sweet dishes, 153
peaches preserved in, 571
trifle, or tipsy cake, 274
Brandied morella cherries, 571
_Brawn Brack_, cake (Irish), 546
good, light, 554
Brawn, calf’s head (author’s receipt), 215
Tenbridge, 260
Bread, Bordyke receipt for, 597
to know when baked, 604
Bavarian brown, Liebig’s, 599
brown, English, 599
crumbs, fried, 131
crumbs, to prepare for frying fish, 131
dairy, without yeast, 602
to freshen stale, 603
to fry for garnishing, 131
to fry for soups, 5
with German yeast, 598
home-made, remarks on, 594
household, 596
to keep, 603
partridges served with, 279
patties, 387
potato, 600
puddings, 418, 430
and butter puddings, 428, 429
rules to be observed in making, 596
sauce, 112
sauce with onion, 113
unfermented, 599
to purify yeast for, 595
Bream, sea, to dress, 75
_Brioche_ paste, 349
Brill, to boil, 58
Broccoli, 326
Broiled beef steak, 187
bacon, 259
cutlets, mutton, 241
cutlets, pork, 251
eels with sage (German), 617
fowl, 274
mackerel, 71
red mullet, 76
partridge, 290
partridge (French receipt), 290
Broiling, general directions for, 175
Broil, the Cavalier’s, 240
Broth, or _bouillon_, 6
veal, or mutton, 44
Browned flour for thickening soups and sauces, 131
Browning, with salamander, 183
Brown, rich, English gravy, 99
apple sauce, 125
caper sauce, 121
chestnut sauce, 129
mushroom sauce, 123
onion sauce, 125
rabbit soup, 31
Brown to, with salamander, 183
Brussels sprouts, 340
Buns, light, of different kinds, 559
Exeter, 559
excellent soda, 561
Geneva, 601
Burdwan, an Indian, 612
Burlington Whimsey, 212
Burnt coffee, or _gloria_, 592
Buttered apples, 488
cherries, 490
Butter, anchovy, 138
burnt, or browned, 109
clarified, for storing and for immediate use, 110
to cool for crust, 345
creamed, and otherwise prepared for cakes, 543
lobster, 138
melted, good common, 108
melted, French, 109
melted, rich, 108
melted, rich, without flour, 109
melted, white, 109
loin of lamb stewed in, 246
truffled, 139
Buttermilk, for bread, 602
Cabbage, to boil, 332
stewed, 333
red, to stew (Flemish receipt), 340
red, to pickle, 539
_Café noir_, 592
Cake, fine almond, 545
apple, 362
beef or mutton, 190
breakfast, French, 549
a cheap common, 555
cream cake, 554
thick, light gingerbread, 551
a good light luncheon cake, 554
cheap nursery, 555
a good Madeira, 548
pound, 546
rice, 546
sausage-meat, or _pain de porc frais_, 261
a good soda, 556
a good sponge, 547
a smaller sponge, 547
tipsy, 474
veal, 222
veal, good (Bordyke receipt for), 222
Venetian or Neapolitan (super-excellent), 547
white, 546
Cakes, Banbury, 549
to colour sugar candy for, 542
flead, or fleed, 558
cocoa-nut gingerbread, 552
common gingerbread, 553
richer gingerbread, 553
queen, 556
general remarks on, 540
very good small rich, 558
to prepare butter for rich, 543
to whisk eggs for light rich, 543
small, sugar, various, 558
small Venetian, 548
Calf’s head, _à la Maître d’Hôtel_, 214
boiled, 210
brawn (author’s receipt), 215
to clear the hair from, 210
cutlets of, 213
hashed, 213
a cheap hash of, 213
prepared, the cook’s receipt, 211
soup, 27
The Warder’s way, 211
Calf’s feet jelly (_entremets_), 461
another receipt for, 462
jelly, apple, 464
jelly, orange, 464
modern varieties of, 463
to prepare for stock, 453
stewed, 228
stock, 453
stock, to clarify, 454
Calf’s liver, stoved or stewed, 228
roast, 229
sweetbreads, 227
Cambridge milk punch, 581
Candy, cocoa-nut, 566
ginger, 565
orange-flower, 565
orange-flower (another receipt for), 566
_Canellon de bœuf_, 201
_Canellons_, filled with apricot or peach marmalade, 385
of _brioche_ paste, 385
Caper sauce, 121
sauce for fish, 121
Capillaire in punch, 580
Caramel, to boil sugar to, 563
the quickest way, 563
Carp, to stew, 82
Carrots, _au beurre_, 336
to boil, 335
in their own juice 337
mashed, or buttered (Dutch), 336
in plum pudding, 417
sweet, for second course, 336
the Windsor receipt (_Entrée_), 335
Carrot, soup, common, 20
soup, a finer, 20
_Casserole_ of rice, savoury, 351
of rice, sweet, 438
Catsup, the cook’s, or compound, 149
lemon, 150
mushroom, 146,148
mushroom, double, 148
pontac, for fish, 150
tomato, 151
walnut, 149, 150
Cauliflowers, to boil, 325
French receipt for, 325
_à la Française_, 326
with Parmesan cheese, 325
Cavalier’s, the, broil, 240
Cayenne, vinegar, 153
Celery, boiled, 341
salad, to serve with pheasants, 341
sauce, 128
stewed, 341
Chantilly baskets, 474
_Charlotte de pommes_, or apple Charlotte, 486
_à la Parisienne_, 487
_Chatnies_ (Mauritian), 144, 610
Cheese, damson, 520
in _fondu_, 379
Italian pork, 260
with maccaroni, 392
with maccaroni, _à la Reine_, 393
in ramakins, 375
to serve with white and maccaroni soup, 13
cheese-cakes, cocoa-nut (Jamaica receipt), 371
Madame Werner’s Rosenvik, 372
Cherries, brandied, morella, 571
Cherries, _compote_ of Kentish, 458
_compote_ of morella, 458
morella, to dry, 504
dried with sugar, 502
dried without, 503
dried, superior receipt, 503
to pickle, 532
brandy, 579
cherry, cheese, 504
cherry, paste, 504
Chestnuts, boiled, 574
roasted, 574
stewed, 342
Chestnut forcemeat, No. 15, 162
sauce, brown, 129
sauce, white, 129
soups, 19
Chetney, various ways of making, 144
Chicken, broiled, 274
cutlets, 275, 276
fried, _à la Malabar_, 276
patties (good), 359
potato pasty, 350
Chicken pie (common), 353
modern pie, 353
Chickens, boiled, 273
fricasseed, 275
in soup, 29
China chilo of mutton, 241
Chocolate, almonds, 568
drops, 567
to make, 592
Spanish receipt for making, 592
Chops, lamb or mutton, broiled, 241
mutton, stewed in their own gravy (good), 240
pork, 251
_Chorissa_, or Jewish sausage, with rice, 607
Christopher North’s own sauce for many meats, 119
Cocoa, to make, 593
Cocoa-nut candy, 566
cheese-cakes, 371
in curries, 296
Doce, 490
gingerbread, 553
macaroons, 545
puddings, 424
soup, 19
Cod fish, to boil, 61
slices of, fried, 61
stewed, 62
stewed in brown sauce, 62
Cod’s sounds, to boil, 63
to fry in batter, 63
Coffee, to boil, 591
breakfast, French, 590
burnt, or coffee _à la Militaire_, vulgarly called _Glosia_, 592
to filter, 590
directions for making, 589
strong, clear, to serve after dinner, called _café noir_, 592
remarks on, 587
to roast, 588
roaster, 588
Cold, calf’s head, to re-dress, 214
Cold, fowls, ditto, 276, 277
leg of mutton, ditto, 207
_Maître d’Hôtel_, sauce, 133
meat, excellent sauces to serve with, 133, 134, 136
salmon, to dress, 59
turbot, ditto, 59
Collops minced, _au naturel_, 201
savoury minced, 201
_sauté_-pan for frying, 176
Scotch, 226
Scotch minced, 202
_Compote_ of apples, baked (our little Lady’s receipt), 572
of green apricots, 457
of bullaces, 458
of cherries, 458
of Kentish cherries, 458
of Morella cherries, 458
of green currants, 457
of red currants, 457
of damsons, 458
of figs, 492
of green gooseberries, 457
of magnum bonum, or other large plums, 458
of peaches, 459
of peaches, another receipt, 459
_Compote de pigeons_, 619
_Compote de pigeons aux petits pois_, 619
of Siberian crabs, 458
of spring fruit (rhubarb), 457
Confectionary, 562
Conjurer, a, its uses, 175
_Consommé_, 10
Constantia jelly, 467
Cookery (English), common causes of its failure, 167
Cool cup, a, 582
Corn, Indian green, to boil, 329
Counsellor’s cup, 585
Crab, cold, dressed, 88
hot, 89
Creamed tartlets, 375
spring fruit, or rhubarb trifle, 486
Cream, Chantilly basket filled with, 474
Cream cake, delicious, 554
crust, 347
Devonshire, or clotted, 451
jelly, filled with, 469
lemon, made without cream, 475
_Nesselróde_, 471
remarks on, 450
Swiss, 473
in soups, 19, 22, 29, 30
Creams, lemon (very good), 475
fruit, 475
Italian, 475
_Crême à la Comtesse_, or the Countess’s cream, 272
_Crême, Parisienne_, 479
_patissiere_, 373
Crisped potatoes, or potato-ribbons, to serve with cheese, 313
_Croquettes_ of rice (_entremets_), 385
of rice, filled with preserve,
of rice, savoury, 386
_Croustades_, or Dresden patties, 387
of various kinds, 387
small, dressed in marrow, 388
small, _à la bonne maman_, 389
to prepare marrow for frying, 388
_Croûte aux-champignons_, or mushroom-toast, 330
Crust butter, for puddings, 398
cream, 347
flead, 347
French, for hot or cold meat pies, 347
excellent short, 349
rich short, for tarts, 349
Crust, common suet for pies, 348
very superior suet, for pies, 348
suet, for puddings, 398
Crusts, to serve with cheese, 398
Cucumber (author’s receipt), to dress, 323
soup, 38
vinegar, 152
Cucumbers _à la Crème_, 324
_à la Poulette_, 324
dressed, 323
fried, 324
stewed, 323
Curds and whey, 451
Currants, to clean for puddings and cakes, 397
green, stewed, 457
red, stewed, 457
Currant, blamange, 479
custard, 482
dumplings, 421
jam, red (delicious), 509
jam, white, 510
jelly, fine black, 511
jelly, French, 509
jelly, superlative red, 509
jelly, white, very fine, 510
jelly, tartlets, 375
paste, 510
pudding, 408
syrup, or _sirop de groseilles_, 579
Curried eggs 301
gravy, 302
maccaroni, 300
oysters, 302
toasts, with anchovies, 389
sweetbreads, 301
Currie, Mr. Arnott’s, 297
a Bengal, 298
a dry, 298
common Indian, 299
Currie powder, Mr. Arnott’s, 297
Curries, remarks on, 296
Selim’s (Capt. White’s), 300
Custard, baked, common, 483
a finer 483
currant, 482
the Duke’s, 482
the Queen’s, 481
veal, or a Sefton, 362
Custards, boiled, good, old-fashioned, 481
boiled, rich, 481
chocolate, 483
French, 484
quince, or apple, 482
Cutlets of calf’s head, 213
Chicken, English, 275
of fowls, partridges, or pigeons (_Entrée_), 276
lamb, in their own gravy, stewed, 246
lamb, or mutton, with _Soubise_ sauce, 246
mutton, broiled, 241
of cold mutton, 243
mutton, in their own gravy, stewed, 240
pork, 251
veal _à la Française_, 226
veal _à l’Indienne_, or Indian fashion, 225
veal _à la mode de Londres_, or London fashion, 226
veal, plain, 225
of sweetbreads, 227
Damson, cheese, 520
jam, 519
jelly, 519
solid, 519
pudding, 408
_Des Cerneaux_, or walnut salad, 141
Devonshire junket, 452
Dough nuts, Isle of Wight, receipt for, 556
Dresden patties, or _croustades_, 387
Dried apples, to stew, 572
apricots, French receipt, 517
cherries, with sugar, 502, 503
cherries, without sugar, 503
gooseberries, with and without sugar, 501
mushrooms, 153
plums (_Pruneaux de Tours_), to stew, 573
Dry, to apricots, a quick and easy method, 517
Imperatrice plums, 521
Mogul plums, 515
peaches or nectarines, 518
Duck, stewed, 279
Ducks, to roast, 279
stuffing for, No. 9, 160
wild, to roast, 294
Dumplings, apple (fashionable) 420
currant, light, 421
lemon, 421
Norfolk, 421
Suffolk, or hard, 421
Dutch, or hung beef, 197
custard, 438
flummery, 477
Eels, boiled, German receipt, 83
Cornish receipt, 84
to fry, 83
Egg balls, 162
sauce, for calf’s head, 111
sauce, common, 110
sauce, good, 110
a swan’s, to boil hard, 448
swan’s, _en salade_, 448
Eggs, to boil in the shell, 445
to cook in the shell, without boiling, 445
continental mode of dressing, or _œufs au plat_, 450
Eggs, to dress Guinea fowls or Bantams, 416
to dress turkeys, 417
curried, 301
forced turkey’s or swan’s, 447
forced, for salad, 137
to preserve for many weeks, 444
poached, with gravy, 449
to poach, 449
to whisk, for cakes, 543
Elderberry wine, 584
Elegant, the Economist’s, pudding, 415, 428
lobster salad, 142
English, _brioche_, 349
brown gravy, 99
game pie, 352
puff paste, 346
stew, 191
_Entrées_, beef cake, 190
beef collops, 201
beef palates, 194, 195
beef roll, or _canellon de bœuf_, 201
beef steaks _à la Française_, 188, 189
beef tongues, 202
Bengal currie, 298
_blanquette_ of sucking pig, 250
_blanquette_ of veal or lamb, with mushrooms, 229
broiled mutton cutlets, 241
broiled ox-tail, 195
_boudinettes_ of lobsters, shrimps, &c., 92
calf’s head _à la Maître d’Hôtel_, 214
calf’s head, the Warder’s way, 211
calf’s liver, stewed, 228
_casserole_ of rice, 351
chicken cutlets, 275
chicken patties, 359
_compote de pigeons_, 299
curries, 297, 298, 299, 300, 301, 302, 615
_croquettes_ of savoury, of rice, 386
_croustades_ filled with mince, 387
cutlets of calf’s head, 213
cutlets of fowls, partridges, or pigeons, 275
Dresden patties, 387
fillets of mackerel, 71
fillets of mackerel in wine, 72
fillets of soles, 65
fillets of whitings, 68[194]
fowls, _à la Carlsfors_, 273
_fricandeau_ of veal, 223
fricasseed fowls or chickens, 274
fried chicken _à la Malabar_, 275
hashed fowl, 276
lamb cutlets in their own gravy, 246
lamb or mutton cutlets, with _soubise_ sauce, 246
lobster cutlets, 91
lobsters fricasseed, 89
loin of lamb stewed in butter, 216
minced fowl, 276
minced veal with oysters, 231
mutton cutlets in their own gravy, 210
mutton kidneys _à la Française_, 213
Oxford receipt for mutton kidneys, 214
oyster patties, 359
oyster sausages, 87
patties _à la pontife_ and _à la cardinale_, 360
pork cutlets, 251
_rissoles_, 387
_salmis_ of game, 292, 294
savoury _croquettes_ of rice, 386
savoury _rissoles_, 387
sausages and chestnuts, 262
scallops of fowl _au béchamel_, 277
Sefton, a, or veal custard, 362
small _pain de veau_, or veal cake, 222
spring stew of veal, 224
stewed beef-steak, 189
stewed calf’s feet, 228
stewed duck, 278
stewed leg of lamb, with white sauce, 245
stewed ox-tails, 195
stewed tongue, 203
sweetbread cutlets, 227
sweetbreads, stewed, fricasseed, or roasted, 227
truffled sausages, or _saucisses aux truffles_, 263
veal cutlets, 225
veal cutlets or collops, _à la Française_, 226
veal cutlets _à l’Indienne_, or Indian fashion, 225
veal cutlets _à la mode de Londres_, or London fashion, 226
veal fricasseed, 231
minced, 230
_vol-au-vent_, 357
small _vols-au-vents_, 374
_Entremets_, _apfel krapfen_ (German receipt), 373
apple cake, or German tart, 362
apple calf’s feet jelly, 464
Charlotte, 486
apple custards, 482
apple, peach, or orange fritters, 384
apple hedgehog, or _Suédoise_, 480
apple tarts, 363
apricot blamange, 479
arocē docē, or sweet rice _à la Portugaise_, 489
asparagus points, dressed like peas, 319
barberry tart, 364
Bermuda witches, 491
blamanges (various), 476-479
_Entremets_, Black caps, _par excellence_, 460
boiled custards, 481
_brioche_ fritters, 384
buttered cherries, or _cerises au beurre_, 490
calf’s feet jelly, 461, 463
_canellons_, 385
_canellons_ of _brioche_ paste, 385
cauliflowers _à la Française_, 326
cauliflowers with Parmesan cheese, 325
Chantilly basket, 474
Charlotte _à la Parisienne_, 487
chocolate custard, 483
cocoa-nut cheese cakes, 371
_compote_ of peaches, 459
_compotes_ (various) of fruit, 457, 458
constantia jelly, 467
creamed tartlets, 375
_crême à la Comtesse_, or the Countess’s cream, 472
_croquettes_ of rice, 385
_croquettes_ of rice, finer, 386
_croustades_, or sweet patties _à la minute_, 387
cucumbers _à la crême_, 324
cucumbers, _à la poulette_, 324
currant jelly tartlets or custards, 375
custards (baked), 483
custards (various), 481, 484
dressed maccaroni, 392
fairy fancies, 368
_fanchonettes_, 374
forced eggs, or eggs _en surprise_, 447
French beans _à la Française_, 321
_gâteau_ of mixed fruits, 461
_gâteau de pommes_, 460
_gâteau de riz_, 433
_gâteau de semoule_, 430
_genoises à la Reine_, 366
German puffs, 484
_Gertrude à la crême_, 487
green peas _à la Française_, 320
green peas with cream, 321
imperial gooseberry fool, 480
Italian creams, 475
_jaumange_, or _jaune manger_, 477
Jerusalem artichokes _à la Reine_, 338
lemon calf’s feet jelly, 467
lemon creams, 475
lemon fritters, 384
lemon sandwiches, 374
lemon sponge, 480
lemon tartlets, 372
lobster _au béchamel_, 89
lobster salad, 142
Louise Franks’ citron _soufflé_, 378
Madame Werner’s Rosenvik cheese cakes, 372
_Madeleine_ puddings, 432
_Meringue_ of pears, 486
_Meringues_, 550, 551
mincemeat fritters, 383
mince pies, 369
mince pies royal, 370
monitor’s tart, 370
moulded rice, or sago, and apple-juice, 422
mushroom-toast, 330
mushrooms _au beurre_, 329
_Nesselróde_ pudding, 491
_omlette aux fines herbes_, 380
_omlette soufflée_, 381
orange calf’s feet jelly, 434
orange fritters, 384
orange isinglass jelly, 465
oranges filled with jelly, 466
pancakes, 382
pastry sandwiches, 374
plain common fritters, 381
_pommes au beurre_, or buttered apples, 488
potatoes _à la Maître d’Hôtel_, 315
potato _boulettes_, 314
potato fritters, 384
potato-ribbons, 313
potted meats, 303
prawns, 93
pudding-pies, 371
Queen Mab’s summer pudding,[195] 470
quince blamange, 478
ramakins _à l’Ude_, 375
raspberry puffs, 375
rice _à la Vathek_, 440
salad of lobster, 142
sea-kale, 316
sea-kale stewed in gravy, 316
scooped potatoes, 312
spinach _à l’Anglaise_, 317
spinach (French receipt), 316
stewed celery, 341
strawberry blamange, 477
strawberry isinglass jelly, 468
strawberry tartlets, 375
_suédoise_ of peaches, 488
sweet carrots, 336
sweet _casserole_ of rice, 438
sweet maccaroni, 490
Swiss cream, or trifle, 473
tartlets of almond paste, 367
tipsy cake, or brandy trifle, 474
_tourte meringuée_, 363
trifle (excellent), 473
truffles _à l’Italienne_, 331
truffles _à la serviette_, 331
turnips in white sauce, 334
Venetian fritters, 383
_Vol-au-vent à la crême_, 358
_Vol-au-vent_ of fruit, 358
_Vols-au-vent_, small, _à la Parisienne_, 374
Epicurean sauce, 151
Eschalots, to pickle, 537
to serve with venison, 284
Eschalot sauce, mild, 127
vinegar, 152
wine, 153
_Espagnole_, or Spanish sauce, 100
with wine, 100
Fairy Fancies (_fantaisies de fées_), 368
_Fanchonnettes_ (_entremets_), 374
Fancy jellies, 469
Fermentation of bread, 604
_Feuilletage_, or fine puff paste, 345
Figs, stewed, 492
Fillets of mackerel boiled, 71
of mackerel, fried or broiled, 71
of mackerel stewed in wine, 72
of soles, 65
of whitings, 68
Fillet of mutton, 238
of veal _au béchamel_, with oysters, 215
of veal, boiled, 217
of veal, roast, 216
Finnan haddocks (to dress), 74
Fish, to bake, 55
boiled, to render firm, 54
brine, for boiling, 54
best mode of boiling, 53
to choose, 48
to clean, 50
cooking, mode of, best adapted to different kinds of, 51
fat for frying, 55
to keep, 51
to keep hot for table, 56
to know when cooked, 55
to sweeten when tainted, 51
salt, to boil, 62
salt, _à la Maître d’Hôtel_, 63
salt, in potato-pasty, 350
shell, dishes of, 85
Flead, or fleed crust, 347
Flavouring, for sweet dishes, 456
Flounders, to boil, and fry, 75
Flour, browned, for thickening soups, &c., 131
Flour of potatoes (_fecule de pommes de terre_), 154
of rice, 154
_Fondu_, a, 379
Forced turkeys’ or swans’ eggs, 447
turkey, 268
Forcemeats, general remarks on, 156
Forcemeat balls for mock turtle, No. 11, 161
chestnut, No. 15, 162
Mr. Cooke’s for geese or ducks, No. 10, 161
good common, for veal, turkeys, &c., No. 1, 157
another good common, No. 2, 157
French, an excellent, No. 16, 163
French, called _quenelles_, No. 17, 163
for hare, No. 8, 160
mushroom, No. 7, 159
oyster, No. 5, 159
oyster, finer, No. 6, 159
for raised, and other cold pies, No. 18, 164
common suet, No. 4, 158
superior suet, No. 3, 158
_Fourneau économique_, or portable French furnace, 494, 495
Fowl, a, to bone, without opening it, 265
to bone, another way, 265
Fowl, to bone, for fricassees, &c., 266
to broil, 274
_à la Carlsfors_, 273
fried, _à la Malabar_ (_entrée_), 276
hashed, 276
minced (French and other receipts), 277
minced, French receipt (_entrée_), 276
roast (French receipt), 273
to roast a, 272
scollops of, _au béchamel_, 278
Fowl-Guinea, to roast a, 273
Fowl, wild, 294
_salmi_ of, 294
Fowls _à la mayonnaise_, 278
to bone, for fricassees, curries, and pies, 266
boiled, 274
cutlets of, English (_entrée_), 275
fricasseed, 275
cold, _fritot_ of, 277
cold, _grillade_ of, 278
French batter, for frying fruit, vegetables, &c., 130
melted butter, 109
breakfast cake, or Sally Lunn, 549
crust, for hot or cold pies, 347
receipt for boiling a ham, 258
_Maître d’Hôtel_ sauce, 116, 117
rice pudding, 433
partridges, 290
semoulina pudding, 430
salad, 140
salad dressing, 140
_salmi_, or hash of game, 292
thickening, or _roux_, 106
beans, _à la Française_, 321
beans, an excellent receipt for, 322
beans, to boil, 321
Fresh herrings (Farleigh receipt for), 74
_Fricandeau_ of veal, 223
Fried anchovies in batter, 84
bread-crumbs, 131
bread for garnishing, 131
_canellons_, 385
cod-fish, slices of, 61
Jerusalem artichokes, 338
mackerel, 70
parsnips, 337
potatoes, 313
salsify, 341
soles, 64
Fritters, apple, apricot, orange, or peach, 384
_brioche_, 384
cake, 382
lemon, 384
mincemeat (very good), 383
orange, 384
plain, common, 381
of plum pudding, 382
potato, 384
of spring fruit (rhubarb), 383
Venetian, 383
Fruit, to bottle for winter use, 522
creams, 475
_en chemise_, 570
isinglass jellies, 464-469
to weigh the juice of, 498
directions for preserving, 496
remarks on preserved, 493
stewed, 456-459
tart, with royal icing, 363
Frying, general directions for, 176
_Galantine_ of chicken, 266
_Galette_, 557
Game, to choose, 281
directions for keeping, 281
gravy of, 289
hashes of, 292, 294
Gar-fish, to broil or bake, 77
Garlic, mild ragout of, 126
vinegar, 152
_Gâteau_ of mixed fruits, 461
_de pommes_, 460
_de semoule_, or French semoulina pudding, 430
_de riz_, or French rice pudding, 433
Geneva buns, or rolls, 601
Genevese sauce, 117
_Genoises à la Reine_, or her Majesty’s pastry, 366
German puffs, 484
pudding, 412
pudding sauce (delicious), 413
yeast, observations on, 598
Gertrude _à la Crême_, 487
Gherkins, to pickle, 532
to pickle, French receipt, 533
Ginger biscuits, cheap, 560
bread, 553
bread, Acton, 552
bread, cocoa-nut, 553
bread, thick, light, 551
candy, 565
oven cakes, 552
wine (excellent), 584
Glaze, to make, 104
Glaze, to, pastry, 345
Glazing, directions for, 182
for fine pastry and cakes, 345
Goose, to deprive of its strong odour, Obs: 271
to roast, 271
to roast a green, 271
Gooseberries, to bottle for tarts, 499
dried, with sugar, 499
dried, without sugar, 501
Gooseberry jam, red, 500
jam, very fine, 500
jelly, 500, 501
paste, 501
pudding, 435, 408, 420
sauce for mackerel, 120
Grape jelly, 520
Gravies, to heighten the colour and flavour of, 96
introductory remarks on, 84
shin of beef stock for, 97
Gravy, good beef or veal (English receipt), 99
Baron Liebig’s beef (most excellent), 96
rich brown, 99
Gravy cheap, for a fowl, 101
another cheap, 102
curried, 302
_Espagnole_, highly-flavoured, 100
_Espagnole_ with wine, 100
for a goose, 102
in haste, 101
_jus des rognons_, or kidney gravy, 101
orange, for wild fowl, 102
veal, rich, deep-coloured, 98
veal, rich, pale, or _consommé_, 97
for venison, plain, 99
for haunch of venison, 283
rich, for venison, 100
sweet sauce, or gravy, for venison, 100
soup, or stock, clear, pale, 10
soup, cheap, clear, 11
soup, another receipt for, 10
Gray hen, to roast, 291
Green goose, to roast, 271
mint sauce, 132
mint vinegar, 152
orange plum, preserve of, 514
peas, _à la Française_, 320
peas, with cream, 321
pea-soup, cheap, 40
peas-soup, excellent, 39
peas-soup, without meat, 39
Greengage jam, or marmalade, 515
_Groseillée_, 513
Ground rice puddings, 435
in pudding-pies, 371
Grouse, to roast, 292
_salmi_ of, 292
Guava, English, 520
strawberry jelly, which resembles, 505
Guinea-fowl, to roast, 273
Gurnards, to dress in various ways, 74
Haddocks, baked, 73
to boil, 73
Finnan, to dress, 74
to fry, 73
Ham, to bake a, 258
to boil a, 256
to boil a (French receipt), 253
potted, excellent, 304
Hams, Bordyke receipt for, 256
to garnish and ornament in various ways, 257
to pickle, 254
superior to Westphalia (Monsieur Ude’s receipt), 255
genuine Yorkshire receipt for, 253
Hamburgh pickle, for hams, beef, and tongues, 197
another pickle, for hams, beef, and tongues, 197
Hare, to choose, 282
forcemeat for, No. 8, 160
sweet gravy for, 284
in pie, 352
potted, 307
to roast, 284
to roast, superior receipt, 285
soup, superlative, 32
soup, a less expensive, 32
stewed, 286
_Haricots blancs_, 338
Harrico, Norman 224
Hashed _bouilli_, 206
calf’s head, 213
fowl, 276
venison, 284
Hash, a, of cold beef or mutton (excellent), 205
common, of cold beef or mutton, 205
cheap, of calf’s head, 213
Norman, 206
Haunch of mutton, to roast, 234
of venison, to roast, 282
Herrings, fresh (Farleigh receipt), 74
red, _à la Dauphin_, 84
red, common English mode, 84
Iced pudding, _Nesselrôde_, 491
Ice, advantage of, for jellies, fine paste, &c., 575
Ices, observations on, 575
currant, 576
raspberry, 576
strawberry, 576
Icing, for tarts, &c., 345
white or coloured, for fine pastry, or cakes, 543
Imperatrice plums, to dry, 521
very fine marmalade of, 521
Imperial gooseberry fool, 480
Imperials, 545
Indian _Burdwan_, 612
common currie, 299
curried fish, 615
lobster cutlets, 611
pilaw, 614
corn, to boil, 329
Ingoldsby Christmas pudding, 416
Ingredients, which may all be used in making soups, 1
Invalid’s, the, new baked apple pudding, 608
Irish stew, 242
Isinglass to clarify, 454
jelly, Constantia, 467
jelly, orange, 465
jelly, strawberry, and other fruit, 505-508
Italian creams, 475
jelly, 470
_meringues_, 551
modes of dressing maccaroni, 391-393
pork cheese, 260
Jack-bottle, 170
spring, 170
Jam, apricot, or marmalade, 516
barberry, 526
cherry, 502
currant, best black, 512
currant, black, 511
currant, red, superlative, 509
currant, white, a beautiful preserve, 510
damson, 519
gooseberry, red, 500
gooseberry, very fine, 500
green gooseberry, 499
greengage, 515
of mixed fruits, 483
of Mogul plums, 515
peach (or nectarine), 518
raspberry, 506
raspberry, very good, red or white, 507
raspberry, very rich, 506
rhubarb, 498
strawberry, 504
Jaumange, or jaune manger, called also Dutch flummery, 477
Jellies, calf’s feet stock for, 453
to clarify calf’s feet stock for, 454
to clarify isinglass for, 454
fancy, 469
meat, for pies and sauces, 103
cheaper meat, 103
Jelly apple, 522
apple, exceedingly fine, 523
apple, calf’s feet, 464
barberry, 527
calf’s feet, 461, 462
calf’s feet, modern varieties of, 463
calf’s feet, strawberry, 468
lemon, calf’s feet, 467
orange, calf’s feet, 464
orange isinglass, 465
orange, very fine, 465
orange, Seville, very fine, 530
Constantia, 467
black currant, common, 511
black currant, fine, 511
currant, red, 508
currant, red, French, 509
red currant, superlative (Norman receipt), 509
currant, white, very fine, 510
damson, 519
green gooseberry, 498
ripe gooseberry, 500, 501
red grape, 520
guava, English, 520
to extract the juice of plums for, 497
mussel plum, 516
quince, 525
raspberry, 507, 508
rhubarb isinglass, 468
Siberian crab, 526
tartlets, or custards, 375
strawberry, very fine, 505
John Dories, small, baked (author’s receipt), 58
John Dory, to boil a, 58
Jewish almond pudding, 608
table, general directions for the, 609
cookery, remarks on, 606
sausage, or Chorissa, 607
smoked beef, 606
Julep, mint (American), 582
Jumbles, 556
Kale, sea, to boil, 316
stewed in gravy (_entremets_), 316
Kater’s, Captain, receipt for boiling potatoes, 312
Kedgerse (an Indian breakfast dish), 612
Kentish, receipt for cutting up and curing a
pig, 254
suet pudding, 407
Kidneys, mutton, _à la Française_, 243
mutton, to broil, 244
mutton, Oxford receipt for, 244
Kidney, beef, to dress, 204, 205
Kohl-cannon, or Kale-cannon (Irish receipt), 315
_Lait, du, à Madame_, 451
Lady’s, the, sauce for fish, 117
Lamb, cutlets, in their own gravy, 246
cutlets, with _Soubise_ sauce, 216
cutlets of cold, 246
leg of, with white sauce, 245
roast loin of, 245
loin of, stewed in butter, 246
to roast a quarter of, 244
roast saddle of, 245
sauce for, 132
Landrail, to roast, 291
Lard, to melt, 248
to preserve unmelted, for many months, 248
to, a pheasant, 287
Larding, general directions for, 181
Larding-needles, 181
Lardoons, 181
Leeks, to boil, 318
Lemonade, delicious, milk, 583
excellent, portable, 583
Lemon, calf’s feet jelly, 467
creams, 475
dumplings, 421
fritters, 384
jelly, calf’s feet, 467
pickle, or catsup, 150
pudding, an excellent, 426
sandwiches, 374
sponge, or moulded cream, 480
suet pudding, 427
tartlets, 372
Lemons in mincemeat, 368, 369
to pickle, 534, 538
Lettuces, in _mayonnaise_ of fowls, 278
stewed, 319
in salads, 140, 141
Liebig’s, Baron, directions for boiling, 53
for roasting, 171
beef gravy, 96
extract of beef, 6
Limes, to pickle, 538
Liver, calf’s, to roast, 229
stoved, or stewed, 228
Lobsters, to boil, 88
_boudinettes_ of (author’s receipt), 92
Lobster, or crab, buttered, 89
butter, 138
cutlets (a superior _entrée_), 91
cutlets, Indian, 611
cold dressed, 88
fricasseed, or _au béchamel_, 89
hot, 89
patties, common, 359
patties, superlative, 359
potted, 90
salad, 142
sausages, 91
Luncheon cake, 555
Macaroons, almond, 544
cocoa-nut (very fine), 545
orange-flower, 544
_Macaroncini_, to boil and to choose, 390
Maccaroni, Genoa, to boil, 391
Neapolitan, to boil, 391
ribbon (or _lazanges_), to boil, 391
to choose, and other Italian pastes, 390
to dress _à la Reine_, 393
to dress in various ways, 392
with gravy, 392
ribbon, 391
soup, 13
sweet, 490
Mackerel, to bake, 69
baked (Cinderella’s receipt, good), 70
to boil, 69
broiled whole, 71
fillets of, boiled, 71
fillets of, broiled or fried, 71
fillets of, stewed in wine (excellent), 72
fried (French receipt), 70
stewed with wine, 72
Madeira cake, 548
_Madeleine_ puddings, to serve cold, 432
Magnum bonum plums, to dry or preserve, 515
Mai-Trank (German), 620
_Maître d’Hôtel_ sauce, cold, 133
sauce, French, 116
sauce, _maigre_, 117
sauce, sharp (English receipt for), 116
Majesty’s, her, pastry, 366
pudding, 410
Mandrang, or mandram, West Indian receipt, 323
another receipt for, 323
Mangoes, lemon, 538
peach, 534
Marmalade, apple, for Charlotte, 487
apricot, 516
barberry, 527
Imperatrice plum, 521
orange (Portuguese receipt), 527
clear (author’s receipt), 529
orange, genuine Scotch receipt for, 528
peach, 518
pine-apple, superior (a new receipt), 513
quince, 524
quince and apple, 525
Marrow bones, baked, 208
to boil, 207
Marrow, clarified, to keep, 208
vegetable, to dress in various ways, 327
Mashed, artichokes, Jerusalem, 338
carrots, 336
parsnips (see turnips), 333
potatoes, 313
potatoes, crust of, for pasty, 350
turnips (an excellent receipt for), 333
_Mayonnaise_, a delicious sauce to serve with cold meat, &c., 135, 136
French, 617
Swiss, 617
Mayor’s, the Lord, soup, 17
soup (author’s receipt for), 18
Meat, jellies for, pies, 104
pies, crust for, 347, 348
puddings, 399-401
rolls, excellent, 360
_Mélange_ of fruit for rice-crust, 570
or mixed preserve, 513
Melon, to serve with meat, 325
sweet pickle of, to serve with roast meat (good), 534
Melted butter, 108, 109
_Meringue_ of pears, or other fruit, 486
of rhubarb, or gooseberries, 485
_Meringues_, 550
Italian, 551
Milk, cocoa-nut flavoured, for sweet dishes, 456
lemonade, delicious, 583
remarks on, 450
Mild eschalot sauce, 127
mustard, 130
ragout of garlic, or _l’ail à la Bordelaise_, 126
Minced collops, 201
fowl, 276
veal, 230
veal, with oysters, 231
Mincemeat (author’s receipt), 368
superlative, 369
fritters, 383
Mince pies (_entremets_), 369
royal, 370
Miniature round of beef, 199
Mint julep, 582
sauce, 132
Mock, brawn, 260
turtle soup, 23
turtle soup, good old-fashioned, 26
Modern blanc-mange-mould, 476
cake-mould, 540
chicken pie, 353
jelly-mould, 470
potato pasty, 350
varieties of calf’s feet jelly, 463
Monitor’s tart, or _tourte à la Judd_, 370
Moor game, to roast and hash, 291, 292
Mould for French pies, or casseroles of rice, 344
Mull, to, wine, an excellent receipt (French), 581
Mullagatawny soup, 35
vegetable, 37
Mullet, grey, to boil, 76
red, to bake, broil, or roast, 76
Mushroom catsup, 146
catsup, another receipt for, 148
catsup, double, 148
forcemeat, 159
powder, 154
sauce, brown, 123
sauce, another, 123
sauce, white, 122
Mushrooms, _au beurre_, 329
dried, 153
partridges with, 289
in pigeon pie, 354
pickled, in brine for winter use, 536
to pickle, 535
potted (delicious), 330
toast, or _croûte aux champignons_, 330
Mussel-plums, preserves of, 516
Mustard, to make, 130
mild, 130
Tartar, 155
another Tartar, 155
horseradish vinegar for ditto, 153
Mutton, broth, 44
to choose, 233
cutlets broiled, and _Soubise_ sauce, 243
cutlets, to broil, 241
cutlets of, cold, 243
cutlets, stewed in their own gravy, 240
fillet of, roast or stewed, 238
haunch of, to roast, 234
kidneys _à la Française_ (_entrée_), 243
kidneys, broiled, 244
kidneys, Oxford receipt for, 244
leg of, to boil (an excellent receipt), 237
leg of, boned and forced, 236
leg of, braised, 236
leg of, roast, 235
loin of, roast, 238
loin of, stewed like venison, 239
neck of, roast, 239
pie, common, 355
pie, good, 355
pudding, 401
saddle of, to roast, 235
shoulder of, broiled, 240
shoulder of, to roast, 239
shoulder of, forced, 240
a good family stew of, 242
stock for soup, 16
Nasturtiums, to pickle, 539
_Nesselrôde_ cream, 471
pudding, 491
Norfolk biffins, dried, 572
sauce, 99
Norman harricot, 224
Normandy pippins, 572
_Nougat_, 564
_Nouilles_, to make, 5
_Œufs au plat_, 450
_pochés au jus_, 449
Old-fashioned boiled custard, 481
Oil, to fry salmon and other fish in (Jewish), 607
Olive sauce, 128
Omlette _aux fines herbes_, 380
_soufflée_, 381
Omlets, observations on, 380
Omlet, common, 380
King of Oude’s, 612
Onion sauce, brown, 125
sauce, brown, another receipt for, 125
sauce, white, 125
Onion and sage stuffing for ducks and geese, No. 9, 160
rich white sauce of, or _Soubise_, 126
Onions, to pickle, 537
stewed, 342
Orange, baskets for jelly, 466
calf’s feet jelly, 464
conserve for cheese-cakes, or pudding, 501
fritters, 384
gravy, 102
isinglass jelly, 465
marmalade, 527, 529
plums, preserve of, 514
salad, 571
snow-balls, 420
wine, 585
Orange-flower, candy, 565, 566
Seville, paste, 568
filled with jelly in stripes, 466
Tangerine, 571
Oven, American, 178
management of, 595
objection to iron ones, 595
Oxford receipt for Bishop, 580
for mutton kidneys, 244
punch, 580
Ox-cheek, stuffed and baked, 208
Ox-tail, broiled (_entrée_), 195
stewed, 195
soup, 42
Ox tongue, to pickle, 202
potted, 305
Oyster forcemeat, No. 5, 159;
No. 6, 159
patties, 359
sauce, common, 114
sauce, good, 114
sausages, 87
soup, white, or _à la Reine_, 30
Oysters, curried, 302
to feed, 85
to fry, 80
scalloped, _à la Reine_, 86
to scallop, 86
to stew, 86
to stew, another receipt, 87
_Pain de pore frais_, or sausage-meat cake, 261
_Pain de veau_, or veal cake, 222
_Pain de veau_ (Bordyke receipt), 222
Palace-_bonbons_, 567
Palates, beef, to dress, 194, 195
Panada, 165
Pancakes, 382
to crisp, 130
fried, 130
Parsley green for colouring sauces, 129
Parsneps, to boil, 337
fried, 337
Partridge, broiled (breakfast dish), 290
broiled (French receipt), 290
French, or red-legged, to dress, 290
potted, 305
pudding, 401
soup, 35
Partridges, boiled, 289
with mushrooms, 289
to roast, 288
_salmi_, or rich hash of, 292
_salmi_ of (French), 292
Paste, almond, 367
_brioche_, 349
cherry (French), 504
currant, 510
gooseberry, 501
very good light, 346
English puff, 316
fine puff, or _feuilletage_, 345
quince, 525
Pastry, to colour almonds or sugar-grains for, 542
to glaize or ice, 345
icing for, 345
sugar-icing for, 543
her Majesty’s, 366
general remarks on, 344
sandwiches, 374
Pasty, potato, 350
varieties of, 351
mould for, 351
_Pâte Brisée_, or French crust for hot or cold pies, 347
Patties _à la Pontife_ (_entrées_), 360
good chicken, 359
common lobster, 559
superlative lobster, author’s receipt, 359
oyster (_entrée_), 359
sweet boiled, 422
tartlets, or small _vols-au-vents_, to make, 361
Peach, fritters, 384
jam, or marmalade, 518
mangoes, 534
Peaches, _compote_ of, 459
to dry, an easy and excellent receipt, 518
to pickle, 534
preserved in brandy (Rotterdam receipt), 571
stewed, 459
_Suédoise_ of, 488
_vol-au-vent_ of, 358
Pears, baked, 573
stewed, 573
_meringue_ of, 486
Pearled fruit, 570
Peas, green, to boil, 320
green, with cream, 321
green, soup of, 39, 40
green, stewed, _à la Française_, 320
pudding, 401
soup, common, 41
soup without meat, 42
soup, rich, 41
Perch, to boil, 82
to fry, 83
Pheasant, _boudin_ of, 288
cutlets, 275
to roast, 287
_salmi_ of, 292
soup, 33, 34
Pickle, for beef, tongue, and hams, 197
Hamburgh, for pork, &c., 197
to, beet-root, 537
cherries, 532
eschalots, 532
gherkins, 537
gherkins (French receipt), 533
limes, 538
lemons, 538
lemon mangoes, 538
melon, sweet (foreign receipt), 534
mushrooms in brine, 536
mushrooms (an excellent receipt), 535
nasturtiums, 539
onions, 537
peaches, and peach mangoes, 534
red cabbage, 539
walnuts, 536
Pickles, where to be procured good, 532
general remarks on, 531
Pie, beef-steak, 354
a common chicken, 353
a modern chicken, 353
a good common English game, 352
mutton, common, 355
a good mutton, 355
pigeon, 354
Pies, excellent, cream crust for, 347
French crust for, 347
suet-crust for, 348
meat jelly for, 92
mince, 369
mince royal, 370
pudding (entremets), 371
raised, 356
Pigeons, to boil, 280
to roast, 280
served with cresses, for second course, 280
Pig, divisions of, 247
Kentish mode of cutting up and curing, 254
to bake a sucking, 250
sucking, _en blanquette_ (_entrée_), 250
to roast a sucking, 249
_à la Tartare_ (_entrée_), 250
Pig’s cheeks, to pickle, 254
feet and ears, in brawn, 260
Pike to bake, 81
to bake (superior receipt), 81
to boil, 80
Pilaw, a simple Syrian, 613
Pine-apple marmalade, superior, 513
pudding-sauce, 405
pudding-sauce, very fine, 405
Pintail, or Sea Pheasant, to roast, 294
Pippins, Normandy, to stew, 572
_Piquante sauce_, 118
Plaice, to boil, 75
to fry, 75
Plate, hot, for cooking, 174
Plum-puddings, 416, 417, 441, &c.
Plums, _compote_ of, 458
_Imperatrice_, to dry, 521
_Imperatrice_, marmalade of, 521
_Poêlée_, 169
Poet’s, the, receipt for salad, 135
_Polenta à l’Italienne_, 393
Pontac catsup, 150
Poor author’s pudding, 442
Pork, to choose, 247
cutlets of, to boil or fry, 251
Italian cheese of, 260
different joints of, 247
observations on, 247
to pickle, 254
to roast, 251
to roast a saddle of, 251
sausages of, 261, 263
Portable lemonade, 583
Potage _à la Reine_, 29
_Pot-au-Feu_, or stock pot, 8
fowls, &c., boiled in, 9
Potato-balls (English), or _croquettes_, 314
_boulettes_ (good), 314
bread, 600
fritters, 384
flour, or _fecule de pommes de terre_, 154
pasty (modern), 350
puddings, 436
ribbons, to serve with cheese, 313
_rissoles_, French, 315
soup, 21
Potatoes, _à la crême_, 315
_à la Maître d’Hôtel_, 315
to boil, as in Ireland, 310
to boil (Lancashire receipt), 311
_boulettes_ (_entremets_), 314
to boil (Captain Kater’s receipt), 312
crisped, or potato-ribbons (_entremets_), 313
fried (_entremets_), 313
mashed and moulded in various ways 313
new, in butter, 312
new, to boil, 311
remarks on their properties and importance, 309
to roast or bake, 312
scooped (_entremets_), 312
Potted anchovies, 306
chicken, partridge, or pheasant, 305
ham, 304
hare, 307
meats (various), 303
meat for the second course, moulded, 306
mushrooms, 330
ox-tongue, 305
shrimps, or prawns, 306
Poultry, to bone, 265
to bone, another mode, 265
to bone, for fricassees, &c., 266
to choose, 264
to lard, 181
Powder, mushroom, 154
of savoury herbs, 155
Prawns, to boil, 93
to dish cold, 93
to pot (see shrimps:306)
to shell easily, 93
Prepared apple or quince juice, 456
calf’s head (the cook’s receipt), 211
Preserved fruit, general remarks on the use and value of, 493
Preserve, a fine, of red currants, 509
delicious, of white currants, 510
good common, 512
an excellent, of the green orange, or Stonewood plum, 514
_groseillée_, a mixed, 513
another good _mélange_, or mixed, 513
nursery, 512
Preserve, to, the colour and flavour of fruit-jams and jellies, 497
Preserving-pan, 495
Preserves, French furnace and stewpan convenient for making, 494, 495
general rules and directions for, 496
_Pruneaux de Tours_, or _compote_ of dried plums, 573
Prince Albert’s pudding, 411
Pudding (baked), _à la Paysanne_ (cheap and good), 442
almond, 425
almond, Jewish, 608
apple or custard, 437
apple (the lady’s or invalid’s new), 608
Bakewell, 427
barberry and rice, 406
light batter, 443
good bread, 429, 430
common bread and butter, 429
rich bread and butter, 428
cake and custard, and various inexpensive, 437
curate’s, 442
the good daughter’s mincemeat, 426
Dutch custard, or raspberry, 438
the elegant economist’s, 428
_Gabrielle’s_, or sweet _casserole_ of rice, 438
green gooseberry, 435
good ground rice, 437
a common ground rice, 435
Mrs. Howitt’s (author’s receipt), 426
an excellent lemon, 426
lemon-suet, 427
Normandy, 441
plum, _en moule_, or moulded, 424
poor author’s, 442
(baked) potato, 436
a richer potato, 436
the printers’, 424
the publishers’, 410
Queen Mab’s, 470
a common raisin, 441
a richer raisin, 442
raspberry, or Dutch custard, 438
ratafia, 427
cheap rice, 434
a common rice, 433
a French rice, or _Gâteaux de riz_, 433
rice, _meringué_, 434
richer rice, 434
rice, _à la Vathek_, 440
Saxe-Gotha, or _tourte_, 431
a good semoulina, or _soujee_, 430
a French semoulina (or _Gâteau de semoule_), 430
_soujee_ and semola, 439
sponge cake, 436
vermicelli, 439
welcome guest’s own, 412
common Yorkshire, 440
good Yorkshire, 440
young wife’s (author’s receipt), 425
Pudding (boiled) _à la Scoones_, 416
apple, cherry, currant, or any other fresh fruit, 408
a common apple, 409
the author’s Christmas, 417
common batter, 406
another batter, 406
batter and fruit, 407
beef-steak, or John Bull’s, 399
beef-steak, epicurean receipt for, 400
small beef-steak, 400
a black-cap, 407
Ruth Pinch’s, or beef-steak _à la Dickens_, 401
bread, 418
brown bread, 419
cabinet, 413
a very fine cabinet, 414
common custard, 411
the elegant economist’s, 415
German pudding and sauce, 412
Herodotus’ (a genuine classical receipt), 409
Ingoldsby Christmas, 416
Her Majesty’s, 410
mutton, 401
partridge, 401
peas, 401
small light plum, 416
Prince Albert’s, 411
the publishers’, 410
vegetable plum, 417
a very good raisin, 415
a superior raisin 415
a cheap rice, 420
a good rice, 419
rice and gooseberry, 420
rolled, 418
savoury, 399
Snowdon, 414
Kentish suet, 407
another suet, 408
the welcome guest’s own (author’s receipt), 412
a Kentish well, 417
Baden-Baden, 431
Puddings, general directions for baked, 423
to mix batter for, 397
general directions for boiled, 395
butter crust for, 398
cloths for, to wash, 366
suet-crust for, 398
to clean currants for, 397
Madeleine, to serve cold, 432
sauces for sweet, 402, 406
to steam in common stewpan, 397
Sutherland, or castle, 432
Pudding-pies, 371
a common receipt for, 371
Pudding sauces, sweet, 402-406
Puff-paste, _canellons_ of, 417
English, 346
finest, or _feuilletage_, 345
very good light, 346
Puffs, German, 484
raspberry, or other fruit, 375
Punch, Cambridge milk, 581
Oxford, 580
Punch, Regent’s, or George IV.’s (a genuine receipt), 582
sauce for sweet puddings, 402
_Purée_, fine, of onions, or _Soubise_ sauce, 126
of tomatas, 328
of turnips, 127
of vegetable marrow, 127
_Quenelles_, or French forcemeat, 163
Queen cakes, 556
Queen’s custard, 481
Queen Mab’s pudding, 470
Quince blamange, 478
blamange, with almond cream, 478
custards, 482
jelly, 524
juice, prepared, 456
marmalade, 524
and apple marmalade, 525
paste, 525
Rabbits, to boil, 286
Rabbit, to fry, 287
to roast, 286
soup, _à la Reine_, 31
soup, brown, 31
Radishes, turnip, to boil, 318
Ragout, mild, of garlic, 126
Raisin puddings, 441, 442
wine, which resembles foreign, 583
Ramakins _à l’Ude_, 375
Raspberries, to preserve for creams or ices, without boiling, 506
Raspberry jam, 506
jam, red or white, 506
jelly, for flavouring creams, 507
jelly, another good, 508
vinegar, very fine, 578
Red cabbage, to stew, 340
Regent’s, or George IV.’s punch (genuine), 582
_Remoulade_, 137
Rhubarb, or spring fruit, _compote_ of, 457
Rice, to boil for curries, or mullagatawny soup, 36
boiled, to serve with stewed fruit, &c., 422
cake, 546
_casserole_ of, savoury, 351
_casserole_ of, sweet, 438
_croquettes_ of, 385, 386
savoury _croquettes_ of, 386
puddings, 419, 420, 433-435
soup, 14
soup, white, 15
sweet, _à la Portugaise_, or arocē docē, 489
Rice flour, to make, 154
soup, 15
to thicken soups with, 4
_Risotto à la Milanaise_, 615
_Rissoles_, 387
very savoury, English (_entrée_), 387
Roasting, general directions for, 169
slow method of, 171
Roast beef (see Chapter X.)
chestnuts, 574
game (see Chapter XV.)
lamb (see Chapter XII.)
mutton (see Chapter XII.)
potatoes, 312
pork (see Chapter XIII.)
poultry (see Chapter XIV.)
veal (see Chapter XI.)
Rolled shoulder of mutton, 240
ribs of beef, 198
sirloin of beef, 198
Roll, beef, or _canellon de bœuf_, 201
Rolls, breakfast or dinner, 600
Geneva, 601
excellent meat, 360
_Roux_, or French thickening brown (for sauces), 106
white, 106
Rusks, sweet, 554
Rusks, 602
Sago soup, 14
Salad, to dress (English), 140
forced eggs for garnishing, 137
French, 140
of mixed summer fruits, 570
excellent herring (Swedish receipt), 143
lobster, 142
very elegant lobster, 584
orange, 571
peach, 570
the Poet’s receipt for, 135
Suffolk, 141
walnut, or _des cerneaux_, 141
Yorkshire ploughman’s, 141
dressings and sauces, 140
sorrel, 142
of young vegetables, 141
Salamander to brown with, 183
_Salmi_ of moor fowl, pheasants or partridges, 292
French, or hash of game, 292
of wild fowl, 294
Salmon _à la Genevese_, 59
_à la St. Marcel_, 60
baked over mashed potatoes, 60
to boil, 59
crimped, 60
to fry in oil, 607
pudding (Scotch receipt), 60
Salsify, to boil, 341
to fry in batter, 341
Salt fish, to boil, 62
_à la Maître d’Hôtel_, 63
Salt, to, beef, in various ways, 196
Sandwiches, lemon, 374
pastry, 374
Sand-launce, or Sand-eel, mode of dressing, 77
_Salzburger Nockerl_, 620
Sauce (American), cold, for salads, salt fish, &c., 133
anchovy, 115
baked apple, 124
boiled apple, 124
brown apple, 125
arrow-root, clear, 403
asparagus, for lamb cutlets, 120
_béchamel_, 107
_béchamel maigre_, 108
another common _béchamel_, 108
bread, 112
bread, with onion, 113
caper, 121
brown caper, 121
caper for fish, 121
celery, 128
brown chestnut, 129
white chestnut, 129
Chatney, capsicum, 144
Chatney, sausage, 609
Chatney, shrimp (Mauritian receipt), 144
Chatney, tomato, 609
Chatney (Bengal receipt), 146
Christopher North’s own (for many meats), 119
crab, 114
cream, for fish, 115
common cucumber, 121
another common cucumber, 122
white cucumber, 122
currants, 404
Dutch, 111
cold, Dutch, 133
common egg, 110
egg, for calf’s head, 111
very good egg, 110
English, for salad, cold meat, &c., 134
epicurean, 151
mild eschalot, 127
_Espagnole_, 100
_Espagnole_, with wine, 100
fricassee, 112
fruit, superior, 404
mild garlic, 126
Genevese, or _sauce Genevoise_, 117
German, for fricassees, 107
German cherry, 406
German custard pudding, 403
gooseberry, for mackerel, 120
horseradish, excellent, to serve hot or cold, with roast beef,
118-133
hot horseradish, 119
the lady’s, for fish, 117
common lobster, 113
_Maître d’Hôtel_, or steward’s sauce, 116
cold _Maître d’Hôtel_, 133
_Maître d’Hôtel sauce maigre_, 117
sharp _Maître d’Hôtel_, 116
Imperial _mayonnaise_, 136
_mayonnaise_, red or green, 136
_mayonnaise_ (very fine), to serve with cold meat, fish, or
vegetables, 135
mint, common, 132
mint (superior), for roast lamb, 133
strained, 132
brown mushroom, 123
another mushroom, 123
white mushroom, 122
Norfolk, 109
olive, 128
brown onion, 125
another brown onion, 125
white onion, 125
Oxford brawn, 137
common oyster, 114
good oyster, 114
piquante, 118
common pudding, 402
delicious German pudding, 403
pine-apple pudding, 405
pine-apple syrup, 405
punch, for sweet puddings, 402
sweet pudding, 404
raspberry, 404
_remoulade_, 137
Robert, 118
shrimp, 115
common sorrel, 120
Soubise, 126
Soubise (French receipt), 126
Spanish, 100
sweet, for venison, 100
Tartar, 143
common tomata, 123
a finer tomata, 124
_tournée_, or thickened pale gravy, 105
excellent turnip, 127
very common white, 111
English white, 111
wine sauces, 402
French white, or _béchamel_, 107
vegetable marrow, fine, 127
_velouté_ (obs.), 107
Sauces, to thicken, 105
green, for colouring, 129
_Saucisses aux truffes_, or truffled sausages 263
Saunders, 270
Sausage-meat, cake of, 261
in chicken-pie, 353
Kentish, 261
to make, 261, 262
pounded, very good, 262
boned turkey, filled with, 268
Sausages, boiled, 262
and chestnuts (an excellent dish), 262
common, 261
excellent, 262
truffled, 263
_Sauté_ pan, for frying, 176
Savoury toasts, 390
Scientific roasting, 171
Scotch marmalade, 528
Scottish shortbread, excellent, 557
Sea-kale to boil, 316
stewed in gravy (_entremets_), 316
Sea-pheasant, or pintail, to roast, 294
Sefton, a, or veal custard, 362
Shad, Touraine fashion, 79
Shrimp sauce, 115
Shrimps, to boil, 93
_boudinettes_ of, 92
potted, 306
to shell quickly and easily, 93
Sippets _à la Reine_, 5
fried, 4
Sirloin of beef, to roast, 184
Smelts to bake, 78
to fry, 77
Snipes to roast, 293
Snow-balls, orange, 420
apple, 421
Soles, baked, or _au plat_, 66
baked, a simple receipt, 66
to boil, 64
to choose, 48
fillets of, 65
to fry, 64
stewed in cream, 67
_Solimemne_, a, or rich French breakfast cake, 549
_Soufflé_, Louise Franks’ citron, 378
cheese, 379
_Soufflé_-pan, 377
_Soufflés_, remarks on, 377
Sounds, cods’, to boil, 63
to fry in batter, 63
Soup, apple, 21
artichoke, or Palestine, 19
good calf’s head, not expensive, 27
Buchanan carrot, 46
common carrot, 20
a finer carrot, 20
carrot, _maigre_, 45
chestnut, 19
cocoa-nut, 19
cucumber, 38
fish, cheap, 46
des Galles, 28
clear pale gravy, or _consommé_, 10
another gravy, 10
cheap clear gravy, 11
superlative hare, 32
a less expensive hare, 32
in haste, 43
_à la Julienne_, 38
Mademoiselle Jenny Lind’s (authentic receipt), 16
the Lord Mayor’s, 17
the Lord Mayor’s (author’s receipt for), 18
maccaroni, 13
milk, with vermicelli, 44
mock turtle, 25
old-fashioned mock turtle, 26
mullagatawny, 35
vegetable mullagatawny, 37
mutton stock for soups, 16
ox-tail, 42
white oyster, or oyster-soup _à la Reine_, 30
parsnep, 22
another parsnep, 22
partridge, 35
common peas, 41
peas, without meat, 42
rich peas, 41
cheap green peas, 40
an excellent green peas, 39
green peas, without meat, 39
pheasant, 33
another pheasant, 34
_potage aux nouilles_, or _taillerine soup_, 14
_potage à la Reine_, 29
potato, 21
rabbit, _à la Reine_, 31
brown rabbit, 31
rice, 14
cheap rice, 44
rice flour, 15
white rice, 15
sago, 14
sausage (Swedish receipt), 577
semola and soujee, 13
semoulina, 12
semoulina (or soup _à la Semoule_), 12
a cheap and good stew, 43
spring, 38
_taillerine_, 14
tapioca, 14
economical turkey, 33
common turnip, 21
a quickly made turnip, 21
turtle, mock, 23
mock turtle, old-fashioned, 26
vermicelli (or _potage au vermicelle_), 12
stock for white, 15
Westerfield white, 22
a richer white, 23
Soups, directions to the cook for, 2
to fry bread to serve with, 5
ingredients used for making, 1
_nouilles_ to serve in, 5
mutton stock for, 16
to thicken, 4
time required for boiling down, 4
vegetable vermicelli for, 5
Spanish sauce, or _Espagnole_, 100
sauce, with wine, 100
Spiced beef, 199
Spinach, _à l’Anglaise_, or English fashion, 317
common English modes of dressing, 317
French receipt for, 316
green, for colouring sweet dishes, &c., 455
dandelions dressed like, 318
Sprouts, &c., to boil, 332
Steaming, general directions for, 172
Stewed beef-steak, 189
beef-steak, in its own gravy, 189
beet-root, 340
cabbage, 333
calf’s feet, 228
calf’s liver, 228
carp, 82
celery, 341
cod-fish, 62
cucumber, 323
eels, 84
figs, 492
fillet of mutton, 238
fruits (various), 456-459
hare, 286
lamb cutlets, 246
leg of lamb with white sauce, 243
loin of lamb in butter, 246
lettuces, 319
mackerel, in wine, 72
fillets of mackerel in wine (excellent), 72
mutton cutlets in their own gravy, 240
onions, 342
ox-tails, 195
ox, or beef tongue (Bordyke receipt), 203
oysters, 86
sea-kale in gravy, 316
soles in cream, 67
tomatas, 327
trout, 80
turnips in butter, 334
turnips in gravy, 335
knuckle of veal, with rice or green peas, 221
shoulder of veal, 219
shoulder of venison, 283
Stew, a good English, 191
a good family, 242
a German, 190
an Irish, 242
baked Irish, 243
Spring stew of veal, 224
a Welsh, 191
Stew, to, shin of beef, 192
a rump of beef, 194
Stewing, general directions for, 173
Stewpan, copper, 181
Stock, clear pale, 11
for white soup, 13
mutton, for soups, 14
shin of beef for gravies, 97
pot, 169
Store sauces, 145-155
Strawberries, to preserve, for flavouring creams, &c., 506
Strawberry vinegar, 577
jam, 504
jelly, 505
isinglass jelly, 468
tartlets, 375
vinegar, of delicious flavour, 577
_Stufato_ (a Neapolitan receipt), 615
Stuffing for geese and ducks, No. 9, 160
Cook’s stuffing for geese and ducks, 161
_Suédoise_, or apple hedgehog, 480
_Suédoise_ of peaches, 488
Suet crust, for pies, superior, 348
common, 348
Sugar glazings, and icings, for fine pastry and cakes, 543
barley, 564
grains, to colour, for cakes, &c., 542
to boil, from candy to caramel, 563
to clarify, 562
Swan’s egg, to boil, 448
forced, 447
_en salade_, 448
Sweetbreads, to dress, 227
_à la Maître d’Hôtel_, 227
cutlets, 227
small _entrées_ of, 232
roasted, 215
Sweet, patties _à la minute_, 387
Syllabub, a birthday, 581
Syllabubs, superior whipped, 476
Syrup, fine currant, or _sirop de groseilles_, 579
Tamarinds, acid, in curries, 296
Tapioca soup, 14
Tarragon vinegar, 151
Tart, a good apple, 363
young green apple, 364
barberry, 364
German, 362
the monitor’s, 370
Tartlets, of almond paste, 367
creamed, 375
jelly, or custards, 375
to make, 361
lemon, 372
strawberry, 375
Tarts, to ice, 345
Tench, to fry, 83
Thickening for sauces, French, 106
Tipsy cake, 474
Toasting, directions for, 183
Toffee, Everton, 567
another way, 567
Tomata catsup, 151
sauces, 123, 124
Tomatas, forced, 327
forced (French receipt), 328
_purée_ of, 328
roast, 327
_en salade_, 327
stewed, 327
Tongue, to boil, 203
to stew, 203
Tongues, to pickle, 197
_Tourte, à la châtelaine_, 364
the lady’s, 364
_meringuée_, or with royal icing, 363
Trifle, brandy, or tipsy cake, 474
an excellent, 473
Swiss, very good, 473
Trout, to stew (a good common receipt), 80
in wine, 80
Truffled butter, 139
sausages, 263
Truffles and their uses, 331
_à l’Italienne_, 332
_à la serviette_, 232
to prepare for use, 332
Turbot, to boil, 56
_au béchamel_, 57
cold, with shrimp chatney, 144
_à la crême_, 57
Turkey, to boil, 267
boned and forced, 268
to bone, 265
_à la Flamande_, 270
to roast, 267
poult, to roast, 270
Turkeys’ eggs, to dress, 447
forced (excellent _entremets_) 447
poached, 449
sauce of, 110
Turnip-radishes, to boil, 318
soup, economical, 33
Turnips, to boil, 333
to mash, 333
stewed in butter, 334
in gravy, 335
in white sauce 334
Vanilla in cream, pudding, &c., 410
Veal, _blanquette_ of, with mushrooms, 229
boiled breast of, 218
roast breast of, 219
breast of, simply stewed, 618 (_see note_)
breast of, stewed and glazed, 618
cake, Bordyke, 222
cake, small _pain de veau_, or veal, 222
to choose, 209
Scotch collops of, 226
custard, or Sefton, 362
cutlets, 225
cutlets, or collops, _à la Française_, 226
cutlets, _à l’Indienne_, or Indian fashion, 225
cutlets, _à la mode de Londres_, or London fashion, 226
divisions of, 209
boiled fillet of, 217
roast fillet of, 216
fillet of, _au bechamel_, with oysters, 216
_fricandeau_ of, 223
fricasseed, 231
goose (City of London receipt), 220
Norman harrico of, 224
boiled knuckle of, 221
knuckle of, _en ragout_, 221
knuckle of, with rice or green peas, 221
boiled loin of, 218
roast loin of, 217
stewed loin of, 218
minced, 230
minced, with oysters (or mushrooms), 231
neck of, _à la crême_, 220
neck of, roast, 220
to bone a shoulder of, 219
stewed shoulder of, 219
spring stew of, 224
Sydney, 231
Vegetable marrow, to boil, fry, mash, 327
vermicelli, 6
Vegetables, to boil green, 309
to clear insects from, 309
remarks on, 308
Venetian cake (super excellent), 547
fritters (very good), 383
Venison, to choose, 281
collops and cutlets, 284
to hash, 284
to roast a haunch of, 282
in pie, 352
sauces for, 295
to stew a loin of mutton like, 239
to stew a shoulder of, 283
Vermicelli pudding, 439
soup, 12
Viennese pudding, or _Salzburger Nockerl_, 620
Vinegar, cayenne, 153
celery, 152
cucumber, 152
eschalot, or garlic, 152
horseradish, 153
green mint, 152
raspberry (very fine), 578
strawberry (delicious), 577
tarragon, 151
_Vol-au-vent_, a, 357
_à la crème_, 358
of fruit, 358
_Vols-au-vents, à la Parisienne_, 374
small, to make, 361
Walnut catsup, 149-150
Walnuts, to pickle, 536
salad of, 141
Water Souchy (Greenwich receipt), 78
White bait (Greenwich receipt), 78
Whitings baked, _À la Française_, 68
baked (Cinderella’s receipt), 70
to boil, 68
to fry, 67
fillets of, 68
Wild ducks, to roast, and their season, 294
_salmi_, or hash of, 294
Wild fowl, its season, 294
Wine, elderberry (good), 584
eschalot, 153
ginger, 584
to mull (an excellent French receipt), 581
orange, 585
raisin, which resembles foreign, 583
Wine-vase, antique, 577
Wire lining for frying-pan, 177
Woodcocks, or snipes, to roast, 293
Woodruff, in _Mai Trank_, 620
Yorkshire ploughman’s salad, 315
pudding, common, 441
pudding, good, 440
Regent potatoes, their excellence, 311
[TN: Footnote text is not allowed within the range of the Index.
Footnote 194 is referenced from the entry for “fillets of whitings”.
Footnote 195 is referenced from the entry for “Queen Mab’s summer
pudding”.
Clicking on the footnote numbers below will take you to the index
entries that reference these footnotes.]
Footnote 194:
Though not included in this list, _all_ sweet puddings are served as
_entremets_, except they replace the roasts of the second course.
Footnote 195:
Fish is not usually served as an _entrée_ in a common English dinner;
it is, however, very admissible, either in fillets, or scallops, in a
currie, or in a _vol-au-vent_. Various circumstances must determine
much of the general arrangement of a dinner, the same dishes answering
at times for different parts of the service. For example, a fowl may
be served as the roast for a small company, and for a large one as an
_entrée_. For a plain family dinner, too, many dishes may be served in
a different order to that which is set down.
Woodfall and Kinder, Printers, Milford Lane, Strand, London, W.C.
------------------------------------------------------------------------
APRIL 1885.
-------
GENERAL LISTS OF WORKS
PUBLISHED BY
MESSRS. LONGMANS, GREEN, & CO.
PATERNOSTER ROW, LONDON.
-------
=HISTORY, POLITICS, HISTORICAL MEMOIRS, &c.=
Arnold’s Lectures on Modern History. 8vo. 7_s._ 6_d._
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Buckle’s History of Civilisation. 3 vols. crown 8vo. 24_s._
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—— —— Lives of Greek Statesmen. Fcp. 8vo. 2_s._ 6_d._
Dowell’s A History of Taxation and Taxes in England. 4 vols. 8vo.
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Doyle’s English in America. 8vo. 18_s._
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-------
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------------------------------------------------------------------------
● Transcriber’s Notes (for this Gutenberg ebook):
○ There are several places where a word or words are illegible or
missing from the text. They are marked with a Transcribler’s Note
[TN].
○ Missing or incorrect accents on French words were silently
corrected.
○ Missing or obscured punctuation was silently corrected.
○ Typographical errors were silently corrected.
○ Inconsistent spelling and hyphenation were made consistent only
when a predominant form was found in this book.
○ The book contained several references to Chapter XXXIV, but the
last chapter is numbered XXXII. An attempt was made to correct
these references.
○ Text that:
was in italics is enclosed by underscores (_italics_);
was in bold by is enclosed by “equal” signs (=bold=).