Breast of, Broiled, 138
Curried, 212
Chop, 52, 166, 186
Curry, 212
Cutlets, 185
to cut up, 136
Feet, 52, 185
Fry, 138
Head, 138, 139, 213
Heart, 185
Leg of, 137
Loin of, 136
Neck of, 136
Pie, 201, 203
Papillote, 186
Pudding, 206
Quarter of, 136
Quality of, 136
Remains of, 184
Ribs of, 136
Saddle of, Russian fashion, 137
Sautéd, 186
Shoulder of, 137
Larks à la Minute, 226
Pie, 226
Laver, 263
Lentils, 262
Soup, 90
Letters--
I, 5;
II, 6;
III, 26;
IV, 27;
V, 28;
VI, 55;
VII, 56;
VIII, 57;
IX, 58;
X, 58;
XI, 58;
XII, 120;
XIII, 178;
XIV, 181;
XV, 244;
XVI, 305;
XVII, 327;
XVIII, 332;
XIX, 334;
XX, 345;
XXI, 348.
Leveret, 233
Lemonade, Barley, 42
Cooling, 45, 332
Lemon Cheesecakes, 280
Jelly, 288
Soufflé, 299, 300
Leg of Pork, 139, 142
Lamb, 137
Liaison of Eggs, 68
Liver, Calf's, 172, 175
Lobster Butter, 116
Curry, 214
à la Crême, 114
Gratin of, 245
Miroton of, 245
Omelette, 220
Plain, 246
Salad, 246
Sauce, 113, 114
Loin of Mutton, 134
Pork, 140
Veal, 125
Braised, 127
Luncheon, 27
Mackerel à la Maître d'Hôtel, 98
au Beurre Noir, 98
Boiled, 97
Dried, 97
Pickled, 107
Stewed, 98
Soft Roe Sauce, 111
Macaroons, 326
Macaroni, 265
Croquettes, 285
à l'Estoufade, 266
au Gratin, 266
à l'Italienne, 266
à la Napolitaine, 266
Pudding, 47
Soup, 82
to blanch, 265
Macedoine Omelette, 281
Madeira Crusts, 279
Made Dishes of Beef, 158
Game, 220
Remains of Veal, 175
Maître d'Hôtel Sauce, 73
Maids of Honor, 280
Marasquino Jelly, 287
Marinade of Salmon, 248
Marrow, Vegetable, 257
Pudding, 294
Matelote, 116
Marmalade with Pancake, 282
of Apple, 318
of Apricot, 318
of Cherries, 319
of Pine Apple, 322
Mashed Eggs, 217
Meagre Eggs, 217
Soup, 88, 91
Purée, 91
Meat, Aspic of, 240
for Breakfast, 17
for Invalids, 33
Remains of, 175
Melted Butter, 112
Mephistopheleian Sauce, 75
Meringues à la Cuillerée, 277
Flanc, 276
Milk and Bread, 30
Rice, 38, 39
Semoulina, 39
Tapioca, 39
Vermicelli, 39
Minced Beef, 166
Fowl, 194
Meat, 295
Pie, 295
Pudding, 292
Pheasant, 222
Mint Sauce, 68
Minute, Snipes à la, 224
Miroton of Beef, 159, 160
Lobster, 245
Lobster Salad, 246
Moorgame Pie, 236
Mould Pudding, 291
Mock Turtle, Brown, 85
White, 84
Muffins, to make, 10
toast, 9
Mulberry Pie, 295
Mulligatawny Soup, 85
Muria Sauce, 111
Mullet, or Sur Mullet, to cook, 99
Papillote, 99
Sauté, 100
Mussel Sauce, 115
Mushrooms, Blanched, 74
with Eggs, 220
Omelette of, 220
Sauce, 66, 68, 73, 261
Mutton, on, 130
Boiled, 132
Broth, 33, 34, 82
Chop, 51, 178
Soyer's, 180, 182
Sauté, 180
Breast of, Curry, 212
Curry, 212
Cutlet, various ways, 182, 183, 184
Plain, 51
French Ragout of, 177
Haunch of, 130
Leg of, Roasted, 132
Boiled, 132
à la Bretonne, 133
Braised, 134
Stewed, 134
Loin of, Roasted, 134
Loin of, à la Bretonne, 133
Neck of, Roasted, 134
Boiled, 135
Pie, 202
Pillau, 210
Pudding, 206
Saddle of, 131
à la Polonaise, 131
Shoulder of, Roasted, 133
Boiled, 133
Baked, with Apples 133
Provincial, 134
Stuffed and Baked, 133
Neapolitan Fondue, 302
Neck of Lamb, 136
Pork, 140
Veal, 126
Venison, 143
Nectarine Pudding, 297
New Drink, 41
Nursery Dinner, 28
Omelettes, 15, 219
Asparagus, 219
Bacon, 220
Cherry, 281
Currant Jelly, 281
Garniture for, 219
Ham, 219
Herb, 219
Kidney, 220
Lobster, 220
Mushroom, 220
Macedoine of, 281
Oyster, 219
Parmesan, 219
Peach, 281
Peas, 219
Preserved Apricot, 281
Raspberry Jam, 281
Rum, 281
Sauté Soufflé, 301
Sautéd in Cream, 301
Strawberry, 281
Sweet, 281
Onion, Button, Sauce, 72
Purée, 71
Soup, 91
Stuffed, 74
Orangeade, 46
Orange Compote, 309, 310
Fritters, 282
Salad, 321
Vol-au-Vent, 272
Jelly, 288
Ice, Soufflé, 298
Sauce, 68
Osmazome, 37, 118
Oxen, to judge, 118
how cut, 118
Ox-beef, to hang, 118
Brains, 164
Cheek, 84
Feet, 169
Heart, 162
Kidneys, 168
Remains, 169
Tail Curry, 214
au Gratin, 162
à la Jardinière, 161
Sauce piquante, 162
Soup, 82
Tongue, cold, 240
hot, 240
fresh, 123
pickled, 123
Remains of, 123, 169
Oysters, 250
Escaloped, 250
Curry, 215
Omelette, 219
Soup, 86
Sauce, 115
Stewed, 251
Panada, French, 41, 252
Pancake, with Marmalade, 282
Pap, 29
Parmesan Fondue, 302
Parsnips, with Salt Fish, 95
Partridge, Roasted, 230
Hashed, 223
for Invalids, 54
Pie, 204, 236
Salmi, 223
Sautéd with Mushrooms, 223
Stewed with Cabbage, 222
Palates of Beef, 160
à la Bretonne, 161
à la Maître d'Hôtel, 161
à la Poulette, 161
Papillote Lamb Chops, 186
Sauce, 69
Paste, Beef Suet, 269
different sorts of, 268
D'Office, or Confectioners', 270
Puff, 268
Half, 269
Short, or Pâte à foncer, 269
for Fruit Tarts, 269
Pastry Cream Sauté, 286
Turban of, 304
Peach Compote, 307
Fritters, 282
Omelette, 281
Salad, 321
Vol-au-Vent, 271
Pea-Fowl, 229
Pear Compote, 307
with Rice, 284
Pie, 296
Peas and Sprue-grass Sauce, 72
and Bacon, 74
French way, 254
Green, 254
with Eggs, 217
Soup, 89, 90
Stewed, 73
Winter, 90
Pease Pudding, 209
Perch, Sautéd in Butter, 108
Hampton Court fashion, 108
Pheasant, Broiled, 220
Hashed, 221
Joe Miller's, 221
Minced, 222
Pie, raised, 236
Roasted, 229
Salmi, 222
Stewed with Cabbage, 221
Pickle à la Garrick, 242
Pickled Fish, 248
Mackerel, 107
Pork, 142
Salmon, 107
Trout, 107
Pie, Capon, 236
Chicken, 203
Duckling, 236
Eel, 205
Fowl, 236
Goose, 236
Grouse, 204, 236
Hare, 236
Lamb, 201, 203
Lark, 226
in Mould, 234
Mutton, 202
Moorfowl, 236
Partridge, 204, 236
Pigeon, 204, 236
Pheasant, 236
Poulard, 236
Rabbit, 203
Rump-steak, 202
Sea, 205
Veal and Ham, 202, 234
Fruit, 296
Apple, 296
Cherry, 295
Cranberry, 295
Currant, 295
Damson, 295
Dewberry and Raspberry, 295
Gooseberry, 295
Minced Meat, 295
Mulberry, 295
Pear, 296
Plum, 296
Quince, 296
Raspberry, 296
Rhubarb, 296
Whortleberry, 296
Pies, simple plan of making, 236
Various, 201
Pigeons en Compote, 200
for Invalids, 54
Pie, 204, 236
Stewed with Peas, 201
Pig, Sucking, 141
Hind-quarter of, 141
Pig's Cheek, 142
Feet à la Ste. Menéhould, 189
Stuffed, 188
Kidneys, 189
Head, like Wild Boar's, 243
to braise, 243
Pike, to cook, 105
Sauce Matelote, 106
Pillau, Fowl, 209
Mutton, 210
Pine Apple, 322
Piquante Sauce, 66, 186
Plovers Sautéd with Truffles, 224
Pie, 236
Plum Beverage, 45
Compote, 309
Stewed, 45
Vol-au-Vent, 273
Poached Eggs, 14
Pork, to cut up, 139
Best, 139
to choose, 139
Neck of, 140
Salted, 142
Pickled, 142
Chine of, 140
Cutlets, 187, 188
Hashed, 189
Hand of, 142
Leg of, Roasted, 139
Boiled, 142
Loin of, à la Piémontaise, 140
Normandy fashion, 140
Pudding, 207
Sparerib of, 140
Porridge, 30
Potatoes, 263
Varieties of, 263
Baked, 264
Boiled, 263
Fried, 264
Mashed, 267
Irish way of Boiling, 265
à la Lyonnaise, 265
à la Maître d'Hôtel, 264
Mashed, 265
Sandwiches, 163
Poultry, on, 143
described, 143
for Invalids, 53
to draw, 144
to kill, 143
to pluck, 144
en Capillotade, 193
Poulards, Braised, 150
Boiled, 151
with Carrots, 152
with Cucumbers, 152
Poulard Pie, 236
with Quenelles, 151
with Rice, 151
Roasted, 150
Stewed, 151
Poults, Turkey, 227
Prawn Curry, 215
Preserved Goose, 155
Prussian Cutlets, 191
Pudding, Meat, 205
Black, 20
Beefsteak, 205
Kidney, 207
Ox-Kidney, 207
Lamb, 206
Mutton, 206
Pease, 209
Pork, 207
Rabbit, 208
Suet, 208
Toad-in-Hole, 208
Veal, 207
Yorkshire, 208
for Invalids and Children, 47
Apple and Rice, 47
Bread, 48
Bread and Butter, 48
Small, 48
Cabinet, 47
Custard, 47
Macaroni, 47
Rice, 47
Tapioca, 47
Vermicelli, 47
in Moulds, 291
à l'Eloise, 291
à la Reine, 292
Carrot, 292
Chestnut, 296
Demi-Plum, 292
Iced Cabinet, 287
Minced Meat, 292
Nesselrode, 296
Trifle, 292
in Cloths, 293
Apple, 294
Apricot, 294
Blackberry, 294
Currant, Red and White, 294
Custard, 294
Damson, 294
Fruit, 294
Gooseberry, 294
Greengage, 294
Nectarine, 294
Marrow, 294
Peach, 294
Plum, 293
Plain Baked, 293
Plain Bolster, 294
Plum Bolster, 293
Raspberry and Cherry, 295
Rowley Powley, 293
Rhubarb, 295
Whorts, 295
Puff Cheesecakes, 303
Paste, 268
Pulled Fowl for Invalids, 54
Pullets, on, 228
Roasting, 228
Roasted, with Cresses, 227
Punch Jelly, 287
Cold, 333
Quails, 232
Quenelles. Ragout Sauce, 73
with Tongue, 151
Quince Pie, 296
Rabbit, on, 232
Roasted, 232
Curry, 211
Fricassée of, 199
Gibelotte of, 200
Pie, 203
Pudding, 208
Raised Pies, 235, 236
Ramifolle, 190
Raminole, Cheese, 303
Raspberry Jam, 319
Omelette, 281
Pie, 296
Pudding, 295
Vinegar, 43
Ratafias, 327
Ravigote Sauce, 67, 117
Refreshing Beverage, 43
Removes, 117, 296
Remains of Meat, 175
Lamb, 184
Duck, 157
Rhubarb Compote, 311
Pie, 296
Pudding, 295
Vol-au-Vent, 273
Rice with Apples, 283
to boil, 267
Broth, 34
Croquettes, 285
Milk, 38, 39
with Pears, 284
Pudding, 47
with Apple, 47
Poulard with, 151
Soup, 82
Water, 41
Rissole Fourrée, 276
Rissolettes, little Fruit, 273
Ribs of Beef, Roasted, 119
Braised, 119
Roasting, on, 59
Roasts, Second Course, 227
Robert Sauce, 67
Root, Beet, 258
Rolls, to make, 10
Brioche, 12
Roux, 65
Rump Steak, 52, 124
Rum, Omelette with, 281
Jelly, 287
Russe, Charlotte, 289
Rusks, to make, 11
Saddle of Lamb, 137
Sago Gruel, 40
Salad, Beef, 167
and Potatoes, 167
Fish, 247
Fowl, 249
Game, 248
Lobster, 246
Miroton, 245
Plain, 246
Tartar, 246
Salads of Fruit, 321, 322
Salmon, Boiled, 94
Broiled, 95
Curry, 215
Marinade, 248
Matelote, 94
Pickled, 107
Salmi of Partridge, 223
Pheasant, 222
Salsify, 256
Sandwiches, 333
Sauces, on, 64
Sauce, Anchovy, 112
Anchovy Butter, 69, 117
Beans, French, 72
Beyrout, 114
for Meat, 115
Brown, 65, 66
Cucumber, 67
Mushroom, 66, 68
Beurre Noir, 98
Button Onion, 72
Caper, 113
Carrot, 73
Cream, 116
Chicorée, 72
Cauliflower, 71
Cucumber, 67, 71, 73
Curry, 69
Demi-glaze, 65
Egg, 112
Endive, 72
Eschalot, 66
Fumet de Gibier, 233
Fennel, 112
Fish, 111
Garum, 111
Garum Sociorum, 111
Garlic, 68
Italian Herb, 67
Jardinière, 136
Jerusalem Artichoke, 71, 72
Liaison of Eggs, 68
Lobster, 113
New, 113
à la Crême, 114
simplified, 114
Maître d'Hôtel, 73, 117, 186
Matelote, 116
Simple, 116
Mayonnaise, 247
Melted Butter, 112
Mephistopheleian, 75
Minced Herb, 67
Mint, 68
Muria, 111
Mushroom, 66, 68, 73, 74
Mussel, 115
Onion, 71, 74
Orange, 68
Oyster, 74, 115
Papillote, 69
Peas, 72, 73, 74
Piquante, 66, 186
Quenelles,73
Ravigote, 67, 117
Robert, 67
Shrimp, 112
Soft Roe, 111
Sorrel, 71
Soyer's, 69
Spinach, 72, 260
Tomato, 69, 75
Tartar, 75, 248
Turnip, 71, 72
Tarragon, 67
White, 64, 71
Wild Boar's Head, 244
Wild Fowl, 233
Sardines and Toast, 15
Salt Pork, 142
Sorrel Sauce, 71
Sautéing, on, 62
Sausage Cake, 146, 188
Sausages, to cook, 20
to choose, 19
Cambridge, 20
to sauté, 20, 146
Atherstone, 20
with Turkey, 146
Savory Dishes, 234
Seakale, 255
Semoulina Broth, 34
Milk, 39
Soup, 82
Shrimp Sauce, 112, 113
Sheep's Brains, 135, 176
Feet, or Trotters, 176
Stock from, 177
Head, 135
Heart, 184
Kidneys, 17, 176
Tongue, 184
Sheep, how to cut up, 130
which are best, 130
Shell Fish, 250
Silver Jelly, 287
Skate, to cook, 104
au Beurre Noir, 105
Curry, 216
Soup, on, 75
Autumn, 87
Artichoke, 81, 88
Cabbage, 87
Clear, 79
Carrot, White, 89
Cauliflower, 89
Crab, 92
Crécy, 89
Fisherman's, 86
Game, 92
Giblet, 85
Hare, 91
Hotch Potch, 87
Italian Paste, 81
Irish, 82
Julienne, 81
Lamb's Head, 84
Lentil, 90
Macaroni, 82
Mock Turtle, Brown, 85
White, 84
Maigre, 88, 91
Mulligatawny, 85
Mutton Broth, 82
Onion, 91
Ox Cheek, 84
Ox Tail, 83
Oyster, 86
Palestine, 88
Pea, 80, 90
Pot-au-Feu, 92
Printanière, 80
Purée of Vegetable, 88
Rice, 82
Scotch Cock-a-leekie, 83
Semoulina, 82
Spring, 81
Sole, 86
Sheep's Head, 84
Turnip, 81, 89
Vermicelli, 81
Wild Fowl, 92
Soufflé, 299
Beignet, 281
Biscuit, 301
Coffee, 302
Cream, Whipped, 301
Cheese, 304
Fritters, 282
Lemon, 299, 300
Omelette, 300
Sauté, 301
Cream, 301
Orange Flower, 299
Orange Iced, 298
Punch Cake, 298
Rice Cream, 300
Vanilla, 302
Smelts, Broiled, 50
Fried, 101
for Invalids, 50
Water Souchet, 51
Soles, small, or Slips, 17
Boiled, 104
Fried, 103
Fillets of Curried, 216
aux Fines Herbes, 104
à la Mennière, 103
Sauté in Oil, 103
Snow Eggs, 217
Snipes à la Minute, 224
Soyer's Chop, 180
Sauce, 69
Sourcrout, to cook, 262
Bavarian way, 263
Sparerib of Pork, 140
Spinach, 260
with Gravy, 260
with Cream, 260
Sprouts, Brussels, 259
Spring Chickens, 228
Sprats, to cook, 17
Dried, 17
Sprue-grass, 255
with Eggs, 217
Steak, Rump, 54, 164
Stewing, on, 60
Stock, on, 76
for all kinds of Soup, 76
Brown, 77
to Clarify, 79
Economical, 76
Sheep's Feet, 177
Strawberry Jam, 319
Omelette, 281
Salad, 321
Charlotte, 289
Vol-au-Vent, 273
Strengthening Drink, 43
Stuffing, Turkey, 148
Veal, 253
Sturgeon, 96, 97
Sucking Pig, 141
Hind-quarter of, 141
Sugar, to boil, 313
color, 312
clear, 313
in Grains, 312
of Lemon, 313
Spring, 313
Silk Thread, 315
Vanilla, 313
Sweetbreads, 173
Sauté, 173
au Gratin, 173
Sweet Lait de Poule, 38
Sweetmeat of Currant Jelly, 320
Table, Breakfast, 7
Tapioca Milk, 39
Pudding, 48
Tarragon Sauce, 67
Tartar Sauce, 75
Tarts, small Fruit, 275
Tartlets, little Fruit, 275
Tea, 24
how made in France, 21
Beef,
new way to make, 25
Teal, a new method of cooking, 225
à la sans façon, 226
Tench, Stewed, 108
with Anchovy Butter, 109
Toast, Plain, 8
Dry, 9
and Eggs, 14
Haddock, 15
Herring, 15
Kidneys, 17
Sardines, 15
Water, 46
Crumpets, to, 9
Muffins, 9
to serve, 9
Toad in a Hole, 208
Tongue, cold Ox, 240
Fresh, 123
Remains of, 124, 169
Sheep's, 184
Tomato Sauce, 69
Tops and Bottoms, 11
Trout à la Bretonne, 107
Pickled, 107
River, 107
à la Twickenham, 107
Trifles, 290
Trifle Pudding, 292
Tripe Curry, 214
Truffles, Sauté of, 262
Turbot, to cook, 102
French way, 102
à la Crême, 102
Turban of Almond Cake, 304
of Boudins of Fowl, 198
of Pastry, 304
Turkey, Boiled, 146
Braised, 147
Broth from, 147
Blanquette of, 197
Boudins of, 197
with Celery Sauce, 147
to choose, 144
where from, 144
Giblets, 155
Gravy for, 145
Jerusalem Sauce, 147
called Jesuits, 144
Galantine, 238
to dress, 238
with Oysters, 147
Parsley and Butter, 147
Sausages, 146
Sausage-cake, 146
Roasted, 144
Braised, 148
Stuffing for, 148
to truss, 145
with Tomatos, 147
Stewed, 149
Poults, 227
Tureen of Game, 237
Vanilla Cream, 315
Soufflé, 302
Veal, on, 124
Breast of, 126
Stuffed, 127
Stewed, 127
Curried, 212
Broth, 35
Strengthening, 35
French fashion, 35
Curry, 211
Cutlets, 174
aux Fines Herbes, 174
en Papillote, 174
Sauté, 166
Chump of, 125
Fricandeau of, 170
to dress, 171
to prepare, 170
to carve, 171
with all Sauces, 171
Fillet of, 241
Roasted, 125
Braised, 241
Forcemeat of, 253
Galantine of, 241
and Ham Pie, 202, 234, 236
Knuckle of, 127, 240
Loin of, 125, 127
Neck of, Braised, 126
with Peas, 126
with Haricots, 126
with new Potatoes, 126
Shoulder of, Stewed, 127
with Sauce piquante, 126
Stuffed and Braised, 126
Cold, 241
Roasted, 126
Braised, 126
Remains of, 175
Vegetables, to cook, 253
Artichokes, 259
Jerusalem, 259
Asparagus, 253
Beans, French, 259
à la Maître d'Hôtel, 259
Gabanza, 262
Haricot, White, 260
à la Bretonne, 261
Kidney, 259
Windsor, 259
Beetroot, 258
Brocoli, 257
Brussels Sprouts, 259
Cauliflower, 257
gratiné with Cheese, 257
Celery, 256
Cucumbers, 258
Laver, 263
Lentils, 261
Vegetable Marrow, 257
Mushrooms, 261
large, 261
Potatoes, their Introduction, 263
Baked, 264
Boiled, 263
Irish way, 265
Fried, 264
Fried, Mashed, 267
à la Lyonnaise, 265
à la Maître d'Hôtel, 264
Peas, Green, 254
French way, 254
Salsifis, 256
Seakale, 255
Sourcrout, 262
Bavarian, 263
Spinach, 260
with Gravy, 260
with Cream, 260
Sprue Grass, 255
Truffles, English, 262
Sauté of, 262
Venison, 142
where to keep, 142
how to choose, 142
Haunch of, 142
Neck of, 143
Vermicelli Broth, 34
Milk, 39
Pudding, 48
Soup, 81
Victimized Cutlets, 191
Vinegar, Raspberry, 43
Vol-au-Vent, 270
of Apples, 273
Cherries, 271
Fruit, 271
Gooseberries, 272
Oranges, 272
another, 272
still plainer, 272
Peaches, 271
Plums, 273
Rhubarb, 273
Strawberries, 273
Water, Barley, 41
Fresh Fruit, 43
Jelly, 44
Rice, 41
Toast and, 46
Souchet, 104
Smelts, 51
Cresses with Steak, 124
Whitings, Boiled, 49
Broiled, 16, 49
Fried, 50, 99
au Gratin, 99
Forcemeat of, 252
Sautéd, 50
Fillets of, 216
White Bait, to cook, 101
Sauce, 64, 70
Whipped Jelly, 288
Whorts Pie, 296
Pudding, 295
Woodcock, Hashed, 224
à la Lucullus, 223
Sportsman's fashion, 223
Widgeon, Hashed, 225
Roasted, 225
Wild Boar's Head, 243
Sauce, 244
Wild Duck, with Orange Sauce, 225
Hashed, 225
Wine, Port, Negus, 333
White, Fillip, 333
Yorkshire Pudding, 208
THE END.
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