------- glaized, 59
------- with sorrel, ib.
------- to prepare for roasting, 90
Pike or sturgeon baked or roasted, 26
Pippins with rice, 301
Plovers eggs different ways, 176
Plum pottage, 259
---- pudding, very rich, 221
Poivrade sauce for game, 261
Pork pie, 108
Portugal or heart cakes, 293
Potatoe pudding, 227
Potatoes creamed, 149
-------- fried, 151
Potted beef, 239
------ cheese, 236
------ larks, &c., 237
------ lobster, 234
------ veal, 236
Poultry, directions for plain boiling, 121
Pound cake, 297
Prepared batter for several articles, 170
Preserved barberries, 279
--------- cucumbers, 277
--------- currants, 278
Puff paste, 214
Puffs with forcemeat of vegetables, 173
Pulled chicken or turkey, 114
Pullet a la Memorancy, 115
------ roasted with batter, 305
------ with celery sauce, 118
------ with oyster sauce (white), ib.
Pulpton of apples, 303
------- of rabbits, &c., 100
Pyramid of paste, 204
Q.
Quails, or ruffs and rees, to prepare for roasting, 90
Quarter of lamb marinated, 79
------- -- ---- with spinach, 80
Quince jam, 210
R.
Rabbits en gallentine, 140
------- with onions, 136
------- to roast, 89
Ragout sweetbreads (brown), 161
------ ----------- (white), 162
Raised beef steak pie, 106
Raised chicken pie, 103
------ ham pie with directions to make a raised crust, 102
Raised pie with macaroni, 106
------ turkey pie with a tongue, 105
Rammequins, 174
Raspberry jam, 209
Ratafias, 295
Real turtle, 16
Red beef for slicing, 179
--- cabbage, to pickle, 250
Remarks in conclusion, 314
Rhubarb tart, 216
Riband blancmange, 187
Ribs of beef to prepare for roasting, 93
Rice cakes, 290
---- pudding, 218
---- soup, 7
----, plain, to be eaten with currie, 82
Rich plum cake, 299
Rissoles, 110
Roasting, directions for, 84
Robert sauce, to make, 55
Rump of beef a-la mode, 46
------------ daubed or plain, 43
Rules to be observed in pickling, 245
Rusks, or tops and bottoms, 271
S.
Sago, 281
Salad of asparagus, 155
----- of lobster, 184
Salmagundy, 183
Salmé of woodcocks, 256
Salmon broiled, 24
Santé soup, or with bouillie, 9
Savory jelly, 180
Savoy cake, 308
----- sauce, 44
Sausage meat, 232
Sea pie, 110
Seed cakes common way, 285
Shoulder of lamb en epigram, 78
---------------- glaized, 77
---------------- grilled, 78
Shrewsbury cakes, 292
Shrimp sauce, 264
Slices of cod fried with oyster sauce, 311
Small cakes, 283
Small crusts to be eaten after dinner with cheese or wine, 311
Sorrel sauce, 69
Soup a la reine, 5
---- for a family, 85
Sour crout, 252
Spanish onion sauce, 44
Sponge biscuits, 284
Stewed apples for tarts, 203
------ cucumbers, 50
------ peas for a dish, 154
----------- for sauces, 73
Stock, cleared, (brown), 6
Stores, observation on, 228
Stuffing for veal, turkey, &c., 94
Sturgeon roasted, 26
Suet pudding, 307
Sugar, to clarify, 273
Sweetbreads boiled, 313
----------- broiled, ib.
----------- en erison, 138
----------- fried, 171
----------- glaized, 137
----------- roasted, 93
----------- with veal and ham, 309
Sweet omlet of eggs, 304
Syllabub, 200
Syrup of capillaire, 276
----- of cloves, 274
----- of golden pippins, 275
----- of roses, 277
T.
Tansey pudding, 219
Tarragon vinegar, 239
Tarts or tartlets, 202
Tea cream, 196
Tendrons of veal (brown or white), 65
Timbol of rice, 97
Tongues, &c. to pickle, 240
Trifle, 201
Tripe and onions boiled, 312
---------------- fried, 172
Truffles, green, for a dish, 139
Truffle sauce, 134
Turkey with chesnuts, 135
------ with celery or oyster sauce, 118
------ with ragout, 136
------ with truffles, 134
Turkies, to prepare for roasting, 89
Turnip sauce, 76
------ soup, 8
Twelfth cakes, 286
V.
Veal cutlets common way, 131
---- olives, &c., 70
---- pie, 107
---- stock for soups, 1
Vegetable pie, 150
Vegetables, a neat dish of, ib.
----------, directions for, 157
---------- in moulds, 146
Venison, haunch of, to prepare for roasting, 86
Vermicelli soup (white), 6
Virgin cream, 197
W.
Wafers, 271
Walnut ketchup for fish sauces, 240
Watercresses stewed, 149
Water souchée, 26
White oyster sauce, 118
White puddings, 231
Wild boar, to dress, 175
---- fowls to prepare for roasting, 91
Wings and legs of fowls glaized, 113
----------------------- with colours, 112
Woodcocks and snipes, to prepare for roasting, 87
Y.
Yest cake, 298
THE END.
T. Bensley, Printer, Bolt Court, Fleet Street, London.
* * * * *
Transcriber's Notes:
Text uses é for Fish Meagré Soup and e for Fishmeagre Pie. This was
retained.
All spelling on the monthly menus was retained as printed, for example,
"Begetables." To confirm this, please see the images included in the
HTML version. In the remaining text, spelling was only changed where a
clear majority of usage could be found in the same text. For example,
"benshamelle" for "béchamel" was retained while "posssible" for
"possible" was corrected.
Page x, "Fishmeagré" changed to "Fish Meagré" to match usage in text
(Fish Meagré soup)
Page xix, "Preser ed" changed to "Preserved" (Preserved apricots for)
Page 59, "glaise" changed to "glaize" to match rest of usage (dry,
glaize the top)
Page 69, "into it" changed to "it into" (it into a stewpan)
Page 142, "posssible" changed to "possible" (white as possible)
Page 185, "sallad" changed to "salad" (eat with this salad)
Page 281, "tea-poonful" changed to "tea spoonful" (red port, tea
spoonful)
Page 315, "dumplins" changed to "dumplings" (Apple dumplins, 223)
Page 317, "Blancmonge" changed to "Blancmange" (Blancmange, white, 185)
Page 318, "parmesan" changed to "parmezan" to match usage in text
(----------- with parmezan cheese, ib.)
Page 320, "blancmonge" changed to "blancmange" (----- blancmange, 186)
Page 322, "megre" changed to "meagré" to match usage in text (----
meagré soup)
Page 324, index, reference for "India pickle" moved to land above
"Jerusalem".
Page 331, "blancmonge" changed to "blancmange" (Riband blancmange, 187)